Blog - Page 21 of 41 - Ahead of Thyme

Matcha Milk Tea

Iced Matcha Milk Tea with boba tapioca pearls is rich, refreshing, and delicious. Made with matcha powder, milk, and a sweetener (if needed), you won't believe how easy it is to make matcha bubble tea at home.

Plus, you can customize it and make it vegan by using non-dairy milk, add in extra sweetness if you need it, or turn it into a cold brew matcha green tea latte by omitting the boba. Homemade matcha tea is so much better and cheaper than store-bought!

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. | aheadofthyme.com

Why You'll Love Matcha Milk Tea

It's healthy. There are a few reasons that this matcha bubble tea is healthy. First, it's loaded loaded with antioxidants from the matcha. Second, you can control the sweetness by adding in exrtra honey or maple syrup if you want or leave it out completely, and you can make it vegan by using non-dairy milk like almond milk or oat milk if you have a dietary preference.
It's quick and easy to make at home. Making iced matcha milk tea is so much easier to make at home that you might think. We are using cooked boba, so this takes about 15 minutes to make - 10 minutes of which you are waiting for the matcha tea to cool down. If you are making the tapioca pearls too, set aside extra time to cook them.
Serve it as bubble tea or a green tea latte. If you don't have boba on hand, you can totally make this recipe without them, cool down the green tea in the refrigerator, and serve it as a cold brew matcha or iced matcha green tea latte.

Ingredients and Substitutions

To make delicious, homemade Matcha Milk Tea, you will need the following ingredients (full quantities in the recipe card below):

matcha green tea powder
hot water
tapioca boba pearls - if using dry tapioca pearls , you will need to cook them first. I always use our go to tapioca boba pearls recipe anytime I am making bubble tea.
milk - feel free to use any kind of milk for this recipe, whether that is dairy milk or non-dairy alternatives such as almond milk, soy milk, or oat milk.
ice cubes - this is optional, if needed.
sweetener - Add in some honey or maple syrup if you feel that you need it. The brown sugar tapioca pearls add sweetness, but if it is not enough add a little more.

You will also need measuring cups and spoons and a teapot or small mixing bowl. You will also need tall glasses and wide straws for serving. These can also be purchased online or at Asian specialty stores.

How to Make the Best Matcha Milk Tea

Make the matcha tea. In a small bowl or tea pot, add matcha green tea powder and pour ¼ cup freshly boiled water over top. Stir well until smooth and frothy, about 1 minute. Set it aside to cool to room temperature, about 10 minutes. You can also chill it longer in the refrigerator if you want.
Assemble the matcha bubble tea. Divide the cooked tapioca pearls between 2 tall glasses. Then, pour in half the milk into each glass and half the matcha tea. Stir together, add ice cubes, and serve with wide straws. You can add in extra sweeteners such as honey or maple syrup if needed.

How to Cook Boba (Tapioca Pearls)

Boba is really easy to make at home. All you do is cook the tapioca pearls in boiling water for 20-25 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan. Then, turn the heat off and let the pearls sit in the hot water for another 20-25 minutes. Drain the pearls through a fine mesh sieve and return to the saucepan.

Then, make the brown sugar syrup by adding it to the saucepan with a little water. Stir well and heat over medium heat until the sugar dissolves and the syrup starts to thicken a bit, about 4-5 minutes. When the pearls are fully cooked through, they should be soft and chewy.

Check out the complete Tapioca Pearls (Boba) recipe with tips.

Three ways to make bubble tea at home is a lot easier than you think! Made with real ingredients, this recipe is delicious, refreshing, and healthy. | aheadofthyme.com

Storing Instructions

How to store matcha milk tea: Matcha milk tea is best enjoyed fresh, but it will last in the fridge for about 4 hours if it's already mixed with the tapioca pearls. You can enjoy it after a day but the boba pearls will lose its texture and get hard. In this case, you can remove the boba with a slotted spoon and enjoy the rest of the drink. Otherwise, it can last for 1-2 days in the fridge if not mixed with the pearls.
How to store cooked tapioca pearls. If you have extra boba pearls, store them in an airtight container at room temperature, and cover and fully coat them in the brown sugar syrup to prevent them from sticking together. You need to consume them within 4 hours or they will start to get mushy. You can also store them in the fridge for a couple of hours, but if you store them too long in there, they will start to harden.

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Greek Pasta Salad

Greek Pasta Salad is quick and easy to make, loaded with Mediterranean flavors, and totally delicious. It's the perfect salad to serve at a summer cookout or potluck, or for meal prepping your weekly lunches.

This colorful side dish is loaded with pasta and fresh vegetables, all tossed in a creamy Greek salad dressing with fresh dill or parsley from the garden.

Greek Pasta Salad is quick and easy, loaded with Mediterranean flavors, and delicious. Serve it at a summer cookout or potluck, or meal prep weekly lunches. | aheadofthyme.com

Why You'll Love Greek Pasta Salad

Loaded with Mediterranean flavors. Greek flavors are abundant in this salad. In this salad, your favorite pasta will share the stage with fresh ingredients like tomatoes, cucumbers, bell peppers, red onions, kalamata olives, and feta cheese.
A colorful side dish. All those delicious ingredients do more than make this Greek pasta salad taste great they it also make it look beautiful! If you're feeding picky children or taking this to an event, then you know presentation matters.
Quick and easy. When you make this Greek pasta salad, you will spend most of the time chopping the ingredients. All it takes to make this is boil the pasta, chop up the veggies, and toss everything together. So easy.
Great for meal prep. If you love to meal prep, this Mediterranean pasta salad is for you. Prepare it at the beginning of the week for a few days of easy lunches with no effort. In fact, leftovers might even taste better the next day.
You'll want to have seconds. This recipe uses a ½ pound of pasta, but you can easily double this recipe and use a whole box instead. Plus, your family will be happy to hear that they need to finish off the leftovers.

Ingredient Notes

To make this delicious Greek Pasta Salad, you will need the following ingredients (full measurements in recipe card below):

pasta - use any small shaped pasta. I like using rotini or fusili because of how it holds on to the delicious creamy Greek dressing in every crevice.
grape tomatoes - or substitute with cherry tomatos or roma tomatoes chopped into 1-inch pieces.
mini cucumbers
bell pepper - I used a green pepper, but you can use any color or combination of bell peppers that you want.
red onion
kalamata olives
feta cheese
fresh dill - fresh dill adds in a classic Greek flavor, but you can feel free to substitute with fresh parsley instead if you don't have any dill.
salad dressing - we made creamy Greek dressing in minutes using our homemade Greek Salad Dressing and Plain Yogurt. You can also just use Greek Salad Dressing for a non-creamy option.

You will also need measuring cups and spoons, a medium cooking pot, and mixing bowls.

How to Make the Best Greek Pasta Salad

Cook pasta. Bring a medium pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes or according to package instructions. Drain and rinse pasta under cold water to stop the cooking process and to cool the pasta down.
Combine ingredients. Transfer the pasta to a large mixing bowl or serving bowl. If not assembling the salad immediately, add some olive oil and toss together to prevent the pasta from sticking together. Otherwise, add remaining ingredients.

Make dressing. In a small mixing bowl, combine Greek salad dressing and yogurt and stir until smooth. Pour the dressing on top, and toss to combine.

Serve. You can serve the pasta salad immediately, or cover the bowl tightly with plastic cling wrap and refrigerate for at least 2 hours. This will allow all the flavours to infuse into each other more. When ready to serve, give the salad a good toss and add a little more dressing, if desired.

How to Serve

This Greek Pasta Salad tastes best served cold or at room temperature. Serve this side salad with a protein like grilled chicken or fish or a summer main like burgers paired with grilled vegetables.

Some of my favorite recipes to serve this with at a summer cookout or potluck are:

Storing Instructions

How to store: Keep leftover Greek pasta salad in an airtight container in the fridge for up to 4 days.
Tip for leftovers: When you store this pasta salad, it's normal for the dressing and other veggie juices to sink to the bottom. To even out the flavor, give your salad a good toss inside a water-tight container before serving leftovers.

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Garlic Cheddar Biscuits

Garlic Cheddar Biscuits are a simple but delicious and flavorful no yeast bread that is ready for the oven with less than 15 minutes of prep. They are flaky, cheesy, and garlicky. Plus, quick and easy to make with a handful of refrigerator and pantry staples that you likely already have at home.

Serve these flaky homemade biscuits for breakfast, as a quick snack on-the-go, in your kid's school lunch box, or as a side with dinner.

Flaky Garlic Cheddar Biscuits are a simple but delicious and flavorful no yeast bread that is ready for the oven with less than 15 minutes prep. | aheadofthyme.com

Why You'll Love Garlic Cheddar Biscuits

Fresh homemade biscuits in 30 minutes. These garlic cheddar biscuits are ready to eat fresh out of the oven in just 30 short minutes. I love how quickly these biscuits come together because they make the perfect last-minute recipe when I'm craving fresh, warm, cheesy biscuits.
Garlic and cheddar cheese add so much flavor. Whether you're enjoying your biscuits with gravy, butter, or something else, they'll be even better when you add garlic and cheddar cheese to the mix. No matter the occasion, these garlic cheddar biscuits can replace traditional biscuits - and no one will complain about it!
You get bits of cheese in every bite. Since these garlic cheddar biscuits incorporate shredded cheddar into the dough, the cheesy flavor is evenly spread across each biscuit. That means every bite tastes just as good as the last one.
Serve them warm or cool. Once baked, it's probably best to let these biscuits cool for a few minutes before diving in, but if you are like me... good luck! I can never resist a warm, fresh-out-of-the-oven biscuit.

Ingredient Notes

To make this easy Garlic Cheddar Biscuits, you will need the following ingredients (full measurements in recipe card below):

all-purpose flour
garlic powder
salt
granulated sugar - just a pinch to balance out the flavors. You could totally leave this out if you prefer.
baking powder
butter - the butter needs to be very cold. You could even freeze it for 10 minutes or so and then dice it up to make it easier to cut and work with.
sharp cheddar cheese - since these biscuits are loaded with cheese, make sure to use a high-quality hard cheese that will make these biscuits shine. Feel free to use sharp yellow cheddar or sharp white cheddar.
milk - the milk also needs to be very cold. Keep it refrigerated right until you are ready to use it. You can also substitute the milk with half and half or buttermilk.
garlic butter topping - made with melted butter, garlic powder, and dried oregano (or substitute with Italian seasoning instead). You could even add in a little Parmesan cheese if you prefer.

You will also need measuring cups and spoons, mixing bowl, pastry cutter (or fork), and half sheet baking pan.

How to Make the Best Garlic Butter Biscuits

Combine dry ingredients. In a large mixing bowl, whisk together the flour, garlic powder, salt, sugar, and baking powder. Cut in the cold butter using a pastry cutter or fork until the butter is the size of small peas. Stir in cheddar cheese.
Add milk. Slowly pour in the cold milk and mix until just combined. Once the batter forms into a soft dough, use your hands to fold in the dry pieces that haven't been incorporated. Be careful not to overmix. Note that the dough will be slightly sticky.

Shape biscuits. Turn the dough out onto a floured surface and pat it into a ¾-inch thick disk. Flour a biscuit cutter (or the rim of a round glass) and cut out rounds of dough. Line a large half sheet baking pan with parchment paper and place the biscuits onto the prepared baking sheet.
- Once you have rolled out the dough and cut out biscuits, you can use a smaller biscuit cutter to make the best use of the scraps. The small ones are good for snacking on. The good thing is that the small biscuits cook for the same amount of time as the large biscuits, so you can just throw them all on the same baking sheet.
Add garlic butter. In a small mixing bowl, combine melted butter, garlic powder, and dried oregano. Use a silicone brush to brush the tops of the biscuits with half the butter mixture.

Bake. Bake the biscuits in a 425F preheated oven for 13 to 16 minutes, or until tops are just golden brown. Brush the tops of the biscuits with the remaining butter mixture. Let cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool slightly and serve.

The Secret Behind Flaky Biscuits

What is the secret behind super flaky, delicate biscuits?

Make sure you don't over mix the dough.
Use really, really cold ingredients.

Recipe Tips and Tricks

Do not overmix: If you overmix your biscuits, you'll end up with flat, chewy, and tough biscuits. If you want light, fluffy, decadent biscuits, then be cautious when mixing. Keep in mind that chunks of butter in your dough are okay - they'll work their magic in the oven.
How to store: Keep leftover biscuits at room temperature in an airtight container for up to three days. You can also store in the refrigerator for up to one week, but note that it will dry them out.
How to reheat: There's nothing wrong with eating a room temperature biscuit, but a leftover garlic cheddar biscuit tastes really good warm. To reheat, toast it in a 375F oven for 5-10 minutes, or in the air fryer for 5 minutes.

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Mexican Caesar Salad

This Mexican Caesar Salad is loaded with classic Mexican ingredients and toppings. It's fresh, light, delicious, and flavorful - this Caesar salad might even taste better than the original!

Serve this Mexican-style Caesar for a filling lunch, as a side salad with dinner on Taco Night or Cinco de Mayo, or anytime that you are craving homemade Mexican food.

This Mexican Caesar Salad is loaded with Mexican ingredients. It's fresh, light, delicious, flavorful — and might even taste better than the original! | aheadofthyme.com

Why You'll Love Mexican Caesar Salad

It's loaded with plant-based protein. A classic Caesar salad is delicious, but it's usually not enough to make a whole meal out of it unless you throw in some protein. But with this Mexican Caesar salad, you can upgrade your salad from a side dish to a main dish, thanks to the added protein, fiber, and nutrients from beans, corn, avocado, and more.
You can make it in five minutes. You know I am all about 30-minute dinners, so it's no surprise that I'm in love with this 5-minute recipe. This recipe is so quick and easy to make because all you need to do is prep the ingredients and then toss them all together. It's also a great meal prep recipe that you can throw together and toss with dressing when you are ready to eat.
Mexican-style flavors in a Caesar salad. Caesar dressing brings so much amazing flavor to a salad. You can serve this Mexican salad with classic Caesar salad dressing or mix in a Mexican seasoning blend for added flavor.

Ingredient Notes

To make this delicious Mexican Caesar Salad, you will need the following ingredients (full measurements in recipe card below):

romaine lettuce
corn - I cooked frozen corn in boiling water for a few minutes. You can also use slice off freshly cooked kernels from Grilled Corn on the Cob or Oven-Roasted Corn on the Cob.
black beans - you can use black beans cooked from dried beans, or use canned beans.
avocado
tortilla strips - Feel free to use store-bought tortilla chips or strips or make your own tortilla strips at home. They are really easy to make in a couple of minutes of prep.
cilantro
cojita cheese
lime wedges - optional, to squeeze in some lime juice when serving.
Caesar dressing - you can make homemade Caesar salad dressing in just minutes, or use store-bought - what is more convenient! Optionally, you can mix in ¼ teaspoon of a Mexican seasoning into the Caesar salad dressing.

This recipe is also completely customizable. Feel free to add in other vegetables that you have on hand such as cucumbers, shredded, red onions, and/or tomatoes.

How to Make the Best Mexican Caesar Salad

In a large serving bowl, add romaine lettuce, corn, black beans, avocado, tortilla strips, cilantro, and cojita cheese.

Pour the Caesar dressing over the salad and toss to coat. Optionally, you can mix in ¼ teaspoon of a Mexican seasoning blend into the Caesar salad dressing before pouring it in the salad. Season the salad with salt and pepper to taste, if needed, and serve with lime wedges on the side.

How to Serve

This Mexican Caesar salad makes a great filling meal, but you can also add in some other ingredients if you desired, such as:

protein like Mexican Chicken, or Mexican Shrimp.
fresh veggies like carrots, broccoli, or cauliflower.
roasted veggies like asparagus or brussels sprouts.

You can also serve this Mexican salad along with other Mexican dishes. I like to pair it with:

Storing Instructions

Make ahead instructions: To make ahead, store the salad and dressing separately in airtight containers in the refrigerator. The caesar salad and dressing will each last up to 1 week. Then, toss and combine just before serving or packing for lunch. This will keep your Mexican caesar salad looking and tasting fresh.
How to store: If you have any leftovers, store this Mexican salad in the refrigerator for up to 3-4 days. Store it in an airtight container or in a bowl wrapped tightly with plastic cling wrap. Note that the tortilla chips will get soggier the longer it is stored, and the more the romaine lettuce will become wilted.

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Roasted Red Pepper and Tomato Soup

Roasted red pepper and tomato soup is silky smooth, incredibly flavorful and delicious, and easy to make. Made with red peppers and tomatoes, this vegan soup is healthy and nutritious too.

This vegetable soup is also really easy to make ahead and freezes really well making it perfect for meal prep lunches and dinners for days or months to come.

Roasted red pepper and tomato soup is silky smooth, incredibly flavorful and delicious, and easy to make. This vegan soup is healthy and nutritious too. | aheadofthyme.com

Why You'll Love Roasted Red Pepper and Tomato Soup

Roasting the vegetables first adds so much flavor to the soup. Tomato soup is classic comfort food that is full of flavor, but add in some red bell peppers and the result is so good. These two vegetables were meant to be paired. But the real secret in getting this pairing of incredible flavours to shine is to roast the vegetables first. When you roast them it creates a more incredible depth of flavor that is more intense and delicious.
It's healthy and nutritious. Along with intense flavours comes amazing health benefits. It's loaded with red peppers which contain more vitamin C than the daily requirement, are a powerful antioxidant, help prevent anemia (due to their folate and vitamin B6 content), and can activate metabolic rate which means it can help you burn more calories.
It's freezer-friendly and great for meal prep. This roasted red pepper soup freezes really well! I personally double or triple the batch and freeze the rest for another day. I highly recommend you do the same this summer especially when bell peppers and tomato are fresh in season.
You can customize it with other veggies. Soup is an ideal go-to meal because you can create a soup based on whatever you have in your fridge. Seriously, throw in any vegetables that you have. Try carrots, celery, or cauliflower.

Ingredient Notes

To make this delicious Roasted Red Pepper Tomato Soup, you will need the following ingredients (full measurements in recipe card below):

red bell peppers
tomatoes
onion
garlic
olive oil
vegetable broth - you can substitute this with chicken broth if not keeping the soup vegetarian.
tomato paste
seasoning - olive oil, salt, black pepper, fresh parsley, Italian seasoning (or substitute with dried oregano), paprika, and cayenne pepper (optional for a little kick).

For a creamy version, add in ½ cup of milk or heavy cream.

How to Make the Beat Roasted Red Pepper and Tomato Soup

Roast the vegetables. Preheat oven to 375 F. Place red peppers, tomatoes, onion, and garlic on a large half sheet baking pan. Toss with olive oil, salt, and pepper. Arrange the tomatoes and bell peppers with the cut-side up. Bake for 45 minutes, until vegetables are tender.
Make the soup. In a medium saucepan, heat the vegetable broth on medium heat. Add the roasted vegetables, tomato paste, parsley, paprika, and cayenne pepper (if using). Stir to combine. Simmer for ten minutes.

Puree the soup. Transfer the soup to a food processor or blender, purée the soup and transfer back into the pot. Or puree the soup directly in the pot using an immersion blender. Cook on low heat for another 5 minutes. If you want a thicker consistency, cook for a few minutes longer. Season with salt and pepper, to taste.

Serve. Ladle the soup into soup bowls and garnish with fresh parsley on top, if desired.

How to Serve

This Roasted Red Pepper Soup is delicious served on its own with some bread or crackers for dipping, or paired with a salad and a grilled cheese sandwich. Some of my favorite items to pair this soup with are:

Storing Instructions

How to store: Keep leftover roasted red pepper and tomato soup in an airtight container in the fridge for up to 3 days.
How to freeze: You can freeze red pepper tomato soup for up to 3 months. When freezing, leave a bit of extra space in the container(s) for the soup to expand.
How to reheat: If reheating from frozen, it's best to thaw the vegetable soup overnight in the fridge before reheating. Otherwise, reheat on the stove over low heat in a covered pan until warm.

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Peanut Noodles

Peanut noodles are creamy, nutty, and delicious. This quick and easy homemade takeout recipe is loaded with flavor with just a handful of ingredients and is ready in just 15 minutes! Plus, it's vegan and loaded with veggies but can be customized with extra protein if you are not on a strict vegetarian or plant-based diet.

These peanut butter noodles are the best to whip up on busy weeknights when you just don't have a lot of time to prepare dinner. Plus, they are great to meal prep for lunch the next day too.

Peanut noodles are creamy, nutty, and delicious. This quick and easy, vegan homemade takeout recipe is loaded with flavor and is ready in 15 minutes. | aheadofthyme.com

Why You'll Love Peanut Noodles

It's quick and easy to make in under 15 minutes. These peanut butter noodles are perfect for busy weeknights or a quick lunch. All you need to do is make the noodles, make the peanut butter sauce, and toss everything together. So so easy! super complex going on here. You just make pasta, make a sauce, and mix everything together!
The homemade peanut sauce. What really makes this recipe special is the peanut sauce. It's so easy to make in just a minute or two with peanut butter and a few classic Asian ingredients. It is a slightly sweet, salty, tangy, and well-seasoned sauce. The peanut butter adds earthy, nutty notes to the sauce that pair perfectly with the noodles and veggies.
A healthy and nutritious plant-based meal. Whether you follow a strict vegan diet or are just incorporating more plant-based meals into your meal plan, these noodles with peanut butter sauce are a great way to add some healthy recipes to your weekly dinner meal plan. It is loaded with veggies and packed with nutrients.

Ingredient Notes

To make these quick and easy Peanut Noodles, you will need the following ingredients (full quantities in recipe card below):

dry wheat noodles - you can also substitute with any kind of noodle that you like or even with spaghetti noodles.
red cabbage
carrots
cilantro
crushed peanuts - optional, for garnish.
peanut butter sauce - it's really easy to make homemade peanut butter sauce in about one minute by combining the following ingredients together: soy sauce (or substitute with hoisin sauce), sesame oil, rice vinegar (or substitute with balsamic vinegar), hot water, garlic, and ginger.

One of my favorite things about this recipe is that you can customize the ingredients to suit your liking. Add in some protein like chicken, shrimp, or tofu. You can also add in other veggies such as grated cucumber, bell peppers, or roasted broccoli.

How to Make the Best Peanut Noodles

Cook noodles. Bring a large pot of water to a boil over medium high heat. Add noodles and a little bit of salt and cook according to package directions, about 10-12 minutes. Stir occasionally to help separate the noodles. Once cooked, drain the noodles well and set aside.
Make peanut butter sauce. While cooking the noodles, combine the peanut butter sauce ingredients in a medium mixing bowl including peanut butter, soy sauce, sesame oil, vinegar, hot water, garlic, and ginger. Mix well until smooth, about 1 minute. If it is too thick for you, add in a little more hot water to thin it out. You can also mix the sauce mixture in a saucepan and heat it over low heat for 1 minute to help the ingredients blend into each other more easily, especially the peanut butter. Set aside.

Assemble the noodles. Add the cooked noodles, shredded cabbage, carrots, cilantro, and peanut butter sauce in a large mixing bowl. Toss well to combine and serve immediately.

How to Serve

Serve Peanut Noodles on their own as a delicious vegetarian lunch or dinner. You can also add in some protein like grilled chicken or tofu, and pair it with some sides such as:

Storing Instructions

How to store: Peanut noodles are best served fresh. Once the noodles start getting cold, they can start to stick together. If you happen to have leftovers, allow the peanut butter noodles to cool to room temperature, then store them in an airtight container in the fridge for up to 4 days.
How to reheat: Reheat peanut noodles over the stove either in a steamer basket over boiling water or in a small pan. Heat over medium heat until warmed through, stirring frequently. If reheating in the pan, you may need add a splash of water if the sauce has become too thick or sticky. You can also reheat these noodles in the microwave, stirring occasionally.

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Banana Pudding

Banana pudding parfaits are creamy, delicious, and sweet. With layers of creamy vanilla pudding, freshly sliced bananas, and wafer cookies, this no bake treat will remind you of the banana pudding your grandmother used to make.

Plus, this layered dessert is ready in just minutes if using store-bought pudding or pudding mix, or plan ahead and make it with indulgent homemade vanilla pudding. Serve this banana pudding as individually parfaits for easy serving, or assemble it in a larger dish to feed a crowd.

No bake banana pudding parfaits are creamy, delicious, and sweet, with layers of homemade vanilla pudding, freshly sliced bananas, and wafer cookies. | aheadofthyme.com

Why You'll Love Banana Pudding Parfaits

It's vanilla pudding taken to the next level. Now, I'm someone who loves vanilla pudding (or any kind of pudding) on its own. But even I can't deny that a well-balanced dessert is even better! Fresh bananas and crunchy vanilla wafers balance out the homemade pudding by adding flavors and textures that complement each other so well.
Pudding parfaits look amazing. If you need an Instagram-worthy dessert, look no further. These banana pudding parfaits look as beautiful as they taste - especially when crafted in a clear glass containers so that you can see all the different layers before you dig in with a spoon to enjoy.
You can serve it to a crowd. Banana pudding parfaits are great when you want to serve individual desserts to your guests, but you can totally assemble it in a single larger bowl for self-serving at a potluck or Memorial Day party.

Ingredients and Substitutions

To make this delicious Banana Pudding, you will need the following ingredients (full quantities in the recipe card below):

vanilla pudding - you can use store-bought vanilla pudding or use pudding mix to make 2 cups of pudding. We made homemade pudding with the following ingredients:
- granulated sugar
- cornstarch
- salt
- egg yolks
- whole milk
- butter
- vanilla extract
bananas
vanilla wafers - use mini wafer cookies such as Nilla wafers, or substitute with shortbread cookies.
whipped cream - optional, for topping.

You will also need measuring cups and spoons, saucepan (if making the vanilla pudding from scratch), and mini dessert cups.

Ingredients in banana pudding. | aheadofthyme.com

How to Make the Best Banana Pudding

Prepare the vanilla pudding.

If you are using store-bought pudding then you don't need to prepare the pudding and you can make these banana pudding parfaits in minutes. If you are making vanilla pudding using a box mix, follow the instructions on the box.

To make homemade vanilla pudding:

Combine ingredients and cook. In a medium saucepan, whisk together sugar, cornstarch, salt, and egg yolks until well blended. Whisk in the milk and heat over medium heat, stirring often, about 5-8 minutes. Once the mixture starts to bubble, turn the heat down to low and continue cooking until thickened, whisking often, about 1-2 minutes more. Note that pudding will be pourable but will continue to thicken more as it cools. Remove from heat and immediately whisk in the butter and vanilla, stirring until smooth.

Vanilla pudding ingredients mixed together in a saucepan before heating. | aheadofthyme.com

Vanilla pudding ingredients mixed together in a saucepan and cooked until thick. | aheadofthyme.com

Remove lumps. If you notice any lumps, pass the pudding through a fine-mesh sieve over a large heatproof bowl to remove any lumps. Skip this if you don't notice any lumps.
Chill. Prepare a large bowl with some water and ice to make an ice bath. Place the saucepan directly into the ice bath, stirring occasionally, until the pudding reaches room temperature, about 30 minutes. Cover and refrigerate until the pudding has chilled through completely, at least 4 hours (up to 2 days).

A bowl of warm homemade vanilla pudding next to a water bath for chilling. | aheadofthyme.com

A bowl of homemade vanilla pudding. | aheadofthyme.com

How to Assemble Banana Pudding Parfaits

Pudding. Add a large dollop of pudding into the bottom of each parfait cup.
Cookies. Top with a layer of wafer cookie pieces
Banana. Add a layer of sliced bananas.
Repeat. Repeat these layers until you reach close to the top, ending with a final layer of pudding.
Toppings. Finish each pudding with whipped cream and some crushed or crumbled wafer cookies.

Layer of vanilla pudding in banana pudding parfait. | aheadofthyme.com

Layer of vanilla wafter cookies in banana pudding parfait. | aheadofthyme.com

Pudding Parfait Variations

This banana pudding parfait recipe is amazing - and it's versatile. You can customize this pudding parfaits with any combination of fruit and cookie you like! Consider trying:

strawberries and oreos
peaches and pie crust crumbles
cherries and chocolate chip cookies

Storing Instructions

How to store: Store banana pudding in the fridge, covered in plastic wrap, or inside an airtight container. You can even assemble them directly in a Tupperware container. Although the pudding will keep for up to one week, the bananas shorten their life span to just 3-4 days. Keep in mind that the cookies will soften over time as well.
Make ahead tips: You can make the vanilla pudding ahead of time. Homemade vanilla pudding will keep for up to one week in an airtight container in the fridge. Then, just assemble the banana pudding parfaits when you are ready to serve.

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Lobster Rolls

New England Lobster Rolls are a classic sandwich loaded with fresh lobster meat, crunchy celery, creamy mayonnaise, and tangy lemon. The best part? They take just 10 minutes to prepare, so you can enjoy them all summer long.

Serve them with a side of chips or veggies at a Memorial Day party, Summer Cookout, or any day you are feeling like something light and fresh this season.

New England Lobster Rolls are a classic sandwich loaded with fresh lobster meat. Make them in just 10 minutes and serve them all summer long. | aheadofthyme.com

Why You'll Love Lobster Rolls

They're quick and easy. Although lobster rolls might seem like a fancy lunch, you don't need to spend a whole lot of time or energy making them. These lobster rolls are ready to enjoy in 10 minutes, and you only need eight ingredients!
Loaded with delicious lobster. Lobster is a beloved protein because of its unique sweet taste, and in this New England lobster roll recipe, that taste shines through. You'll love the distinct sweet and salty essence of good lobster that you just can't get from crab or scallops.
Lobster rolls are perfect for a crowd. Whether you're hosting a special event or serving your family, lobster rolls are the perfect food to impress a crowd. With these lobster sandwiches, you can show that you have refined taste and spend more time with your guests than in the kitchen!

The Difference Between Maine and Connecticut Lobster Rolls

Maine style lobster rolls - this is the variation that we have made where we fill the buns with a lobster salad made with mayo. The lobster meat is also typically cold.
Connecticut style lobster rolls - this is the original or classic lobster roll where the buns are filled with lobster and butter. The lobster meat is also typically warm.

Ingredient Notes

To make these delicious Lobster Rolls, you will need the following ingredients (full measurements in recipe card below):

cooked lobster meat - I used lobster meat from 3 small lobster tails that I prepared using our Garlic Butter Lobster Tails recipe.
mayonnaise
celery - celery adds the perfect crunch to these seafood sandwiches.
lemon juice
fresh parsley
salt and pepper
green onions - or substitute with chives.
hot dog buns - hot dog buns are classic for these sandwiches but you can really use any bread that you want.
butter - optional, if choosing to toast the buns.

How to Make the Best Lobster Rolls

Make the lobster salad. In a medium mixing bowl, add lobster meat, mayonnaise, celery, lemon juice, parsley, salt, and pepper. Mix well until evenly combined.

Toast the hot dog buns. Carefully open the hot dog buns without tearing them apart, and spread some butter on the inside. Place the hot dog buns face down (on the buttered side) on a hot skillet and toast over medium-high heat for 1-2 minutes until golden brown.
Assemble the lobster rolls. Divide the lobster mixture between the toasted hot dog buns and sprinkle some green onions on top. Serve immediately.

How to Serve

Serve these lobster rolls on their own, or create a well-balanced meal with the perfect side. Some of my favorites to serve with these sandwiches are:

Storing Instructions

How to store lobster rolls: You should never leave lobster out at room temperature for more than 2 hours - so keep any extra filling in the fridge. Store the lobster salad filling in an airtight container in the fridge for up to 3-4 days, but it's best enjoyed sooner rather than later. Also try not to assemble your rolls until it's time to eat because they'll quickly become soggy.

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Garlic Butter Lobster Tails

Garlic Butter Lobster Tails are juicy, tender, and flavorful. This quick and easy seafood dinner is ready in less than 20 minutes (including prep!).

Serve these restaurant-quality baked lobster tails to celebrate a special occasion or whenever you are feeling a little fancy. Serve them with Roasted Vegetables or Mashed Potatoes.

Why You'll Love Garlic Butter Lobster Tails

They're oven-baked. Baked in the oven for a little over 10 minutes, these garlic butter lobster tails are quick to make and taste delicious when served hot and fresh.
It's a fancy but simple dinner. Lobster doesn't have to be a meal reserved for eating out. Baked lobster tails are quick and easy to make, so you can enjoy them for Date Night from the comfort of your own home.
You only need 6 ingredients. You only need six ingredients and about 20 minutes (with prep) to make delicious lobster tails with lemon garlic butter.
The homemade garlic butter. Although the star of the show are the roasted lobster tails, the garlic butter is what loads them up with flavor. With lemon juice, fresh garlic, and fresh parsley, your mouth will water even before you brush it over your lobster.

Ingredient Notes

To make this delicious Garlic Butter Lobster Tails, you will need the following ingredients (full measurements in recipe card below):

lobster tails
butter
lemon juice
parsley
garlic
paprika - optional
salt

You will also need measuring cups and spoons, quarter sheet baking pan, small mixing bowl, and a silicone brush.

How to Make the Best Garlic Butter Lobster Tails

First, prepare the lobster tails.

Using scissors, cut a slit in the lobster shells along the center to the tail, leaving the tail base uncut.
Open up the shell slightly and run your fingers throughout the inside the shell to detach the lobster meat from the shell. Grab the meat with your fingers and lift it up through the split shell, squeezing the shell back together and letting the meat rest on top of the shell.
Make a shallow cut along the center so that the lobster meat can easily soak up the delicious lemon garlic butter.

Rinse the lobster tails under cold water and use a paper towel to gently pat them dry. Place the lobster tails on a quarter sheet baking pan. Optionally, add some lemon slices on the baking sheet.

Make the lemon garlic butter sauce.

In a small mixing bowl, combine melted butter, lemon juice, minced garlic, parsley, paprika (optional), and salt. Stir well and brush generously on the lobster meat.

Bake the lobster.

Bake the lobster in a 425F preheated oven for 12 minutes until the lobster is firm and opaque and its internal temperature reaches 140F as read on a meat thermometer.

Optionally, broil the lobster tails on high for an additional 1-2 minutes to get extra charring on the lobster.

Serve immediately and drizzle with more lemon juice if desired.

How to Serve

Serve these delicious Garlic Butter Lobster Tails as part of a fancy Surf and Turf meal with steak, or pair it with some vegetable sides. Some of my favorite sides to pair with seafood like this is:

Recipe Tips and Tricks

Use fresh meat: Lobster tails are best cooked and eaten when as fresh as possible.
How to store: If you need to store your cooked lobster tails, keep them in the fridge in an airtight container. With the shell, they will last for two days. If you shuck the meat, it may last for three days.
How to reheat: Lobster tastes best when reheated in a preheated 350F oven. Simply place the cold lobster in an oven-safe dish along with some butter, some stock, or even water. Cover the dish tightly with aluminum foil before placing it in the preheated oven. Cook for 10 minutes until lobster reached an internal temperature of 140F as read on a meat thermometer. You can also reheat in a microwave.

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Pineapple Fried Rice

Pineapple fried rice is a quick and easy meal that is ready in just 20 minutes. It's savory, sweet, and flavorful. Sautéed vegetables, fresh fruit, fluffy white rice, and fluffy eggs all come together in this delicious weeknight family dinner with a Thai twist.

Plus, tropical fried rice stores and reheats well so it's perfect for meal prep for lunches throughout the week. This one pan meal is versatile too so you can throw in any leftover veggies or rice that you have in the fridge.

Pineapple fried rice is a quick and easy meal that is ready in just 20 minutes. It's a savory, sweet, delicious, and flavorful weeknight family dinner. | aheadofthyme.com

Why You'll Love Pineapple Fried Rice

A quick and easy 20-minute dinner. Fried rice is one of the easiest dinners that you can make. This one pan dinner is ready in just 20 minutes! You literally throw everything into a skillet and stir together. Plus, tropical fried rice is nutritious, wholesome, and complete with fruits, veggies, carbs, and proteins for a satisfying and energizing meal.
Loaded with flavor. I can say tons of wonderful things about fried rice, and this fried rice is special because it's pineapple fried rice. Warm pineapple nestled in well-seasoned fried rice with sautéed veggies add a sweet yet acidic flavor to this fried rice and is one of the best things you'll ever taste, especially if you like pineapples.
It's customizable. Fried rice with pineapple is my favorite meal when I have leftovers I need to cook up. Add in any veggies you have on hand and leftover proteins like grilled chicken to transform plain leftover rice into delicious pineapple fried rice.

Ingredient Notes

To make this quick and easy Pineapple Fried Rice, you will need the following ingredients (full measurements in recipe card below):

coconut oil
white rice - freshly cooked is best, but you can use leftover rice. You will just need to add some water to soften the rice.
pineapple - feel free to use canned or fresh pineapples. If you are using fresh pineapples, you can save the shell so that you can serve the pineapple fried rice in it.
vegetables - we used carrots, red bell pepper, green peas, sweet corn, and green onions.
eggs
roasted cashews
oyster sauce - or substitute with soy sauce for a similar salty kick and flavor.
sesame oil
salt and pepper
roasted white sesame seeds - optional, for garnish.

Pineapple Fried Rice Variations

Fried rice is my favorite meal when I have food in the fridge that I need to use up. Almost any leftover veggies and/or protein will work great in this pineapple fried rice. Consider adding in:

soy sauce for a salty kick
red pepper flakes or fresh chilis for spice
sautéed onions
broccoli, asparagus, or brussels sprouts
grilled chicken, salmon, or steak

How to Make the Best Pineapple Fried Rice

Sauté vegetables. Heat coconut oil in a large wok or skillet over medium-high heat for one minute. Add carrots and bell pepper and sauté until tender, about 1-2 minutes.
Cook eggs. Push the vegetables to one side to make space for the eggs. Add beaten eggs with a teaspoon of the sliced green onions into empty side of the pan. Stir the eggs on that side of the pan until scrambled and cooked through, about 1 minute.

Add peas and corn. Add the peas and corn to the pan. Continuously stir everything together for a minute to cook and evenly incorporate together.
Add rice. Add the rice and continuously stir until well combined and warmed through, about 2-3 minutes. If you are using leftover rice, stir in 1-2 tablespoons of water to soften the rice.
Add pineapple. Add pineapple and cashews and mix until evenly distributed, about 1 minute.
Season. Add oyster sauce and sesame oil and stir continuously until well mixed. Stir in green onions and season with salt and pepper to taste (if needed). I didn't add any salt and pepper since the oyster sauce provides a lot of flavor.
Serve. Garnish with sesame seeds and serve warm.

Storing Instructions

How to store: Let the Thai pineapple fried rice cool completely before transferring it to an airtight container and storing in the refrigerator. It will last for 3-5 days in the fridge.
How to reheat: The best way to reheat pineapple fried rice is on a skillet on the stovetop. Preheat the skillet to medium-high heat and add the fried rice. Stir frequently until the rice and veggies are warmed through, a few minutes.

How to Serve

To serve this Pineapple Fried Rice in a pineapple bowl, use fresh pineapple in the recipe and save the pineapple shell. Then, just scoop the fried rice into it and serve. This rice is delicious and filling served on its own, or serve it as a side dish with some of my favorite Asian mains such as:

Tips for Making Fried Rice

Continuously stir. You will need to continuously stir throughout the cooking process to ensure even distribution of heat across the dish and even cooking. Fried rice is about uniformity. The rice is supposed to be evenly cooked and all the pieces should have the exact same flavour and texture. I often use 2 spatulas for cooking this dish.
Cook eggs until tender. Cook the eggs on medium-high heat until cooked through, yet tender. You don't want the eggs to get to a very dry stage early on. You want them to be springy and bright in colour.
Cook fried rice over high heat. Cook fried rice over high heat to achieve the best mix of texture and flavours. Asian fried rice is supposed to be cooked quickly, so cooking over high heat speeds up the cooking process.

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Strawberry Milk Tea

Refreshing and sweet strawberry milk tea with boba tapioca pearls is a lot easier to make at home than you think! Loaded with fresh strawberries, fresh boba, milk, and tea of your choice, this strawberry bubble tea might just be better than the bubble tea you get your local tea shop.

It is made with real fruit (no artificial flavors or colors here), and is cheaper than buying at the store. So you can save money and a trip to the shop when you make fresh homemade strawberry boba tea.

Refreshing strawberry milk tea with boba tapioca pearls is easy to make at home. Loaded with fresh fruit, homemade bubble tea is better than storebought. | aheadofthyme.com

Why You'll Love Strawberry Milk Tea

Sweet homemade strawberry milk. There's nothing better than a cup of strawberry milk - except this strawberry milk tea with boba. Although this recipe is deceptively simple, it's amazingly delicious!
Fresh, ripe strawberries. You won't find strawberry syrup in this strawberry bubble tea. Instead, we're using fresh strawberries for an authentic flavor that can't be beaten!
Soft, chewy boba. Boba is essential when making this strawberry milk tea. Making these tapioca balls is easy, and once it's ready, you'll have fresh, soft, chewy, sweet boba! But you could totally serve this milk tea without it if you prefer.
All that goodness in just five minutes. Once you have cooked the boba and chilled the tea, it takes five short minutes to make fresh homemade strawberry milk tea. So, skip that trip to the bubble tea shop and stay at home instead!

Ingredients and Substitutions

To make delicious, homemade Strawberry Milk Tea, you will need the following ingredients (full quantities in the recipe card below):

strawberries - The fresh strawberries make this bubble tea shine, but you can use frozen berries in a pinch.
tea - I recommend use black or jasmine tea for the best flavor.
milk - feel free to use your favorite milk for this recipe, whether that is dairy milk, almond milk, soy milk, or oat milk.
tapioca pearls - you can find tapioca pearls (also called boba) at any local Asian grocery store or you can purchase them online.
brown sugar - brown sugar is stirred into the cooked pearls with water and heated to create that sweet syrupy flavour. You can also substitute it with honey and just stirring it into the cooked pearls.
ice

You will also need measuring cups and spoons, a large cooking pot, and a blender.

For serving, you will need glasses and wide straws to be able to accommodate the pearls. These also can also be purchased online or at your local Asian grocery store.

Substitutions

You can also try substituting the strawberries for your favorite fruit to switch up the bubble tea flavor, including mango, peach, lychee, passion fruit, or taro.

How to Make the Strawberry Milk Tea

Make tea.

Transfer the boiling water to a cup or shallow bowl and add the tea bag. Allow the tea to steep for 5 minutes. Remove the tea bag and allow the tea to cool to room temperature. Transfer the tea to the fridge to chill completely.

Make the tapioca pearls (boba).

Cook the boba. In a medium saucepan, bring water to a boil over high heat. Add tapioca pearls and turn the heat down to medium-low. Cook for 20-25 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan.
Let it sit. Turn off the heat and let the tapioca pearls sit in the hot water for another 20-25 minutes.
Add brown sugar syrup. Drain the pearls through a fine mesh sieve and return to the saucepan. Add in brown sugar and 2 tablespoons water. Stir well and heat over medium heat until the sugar dissolves and the syrup starts to thicken a bit, about 4-5 minutes. When the pearls are fully cooked through, they should be soft and chewy.

Make the strawberry milk tea.

Make the strawberry milk tea. In a large blender, combine strawberries, milk, chilled tea, and ice in a blender until smooth. Add in some honey if you want added sweetness (note that the brown sugar tapioca pearls will add sweetness).

Assemble the bubble tea. Divide the cooked tapioca pearls into two tall glasses. Pour the strawberry milk tea over top. Give the drinks a quick stir and serve with wide straws.

How to Store

How to store strawberry milk tea: Strawberry bubble tea is best enjoyed fresh, but it will last in the fridge for about 4 hours. You can enjoy it after a day but the boba pearls will lose its texture and get hard. In this case, you can remove the boba with a slotted spoon and enjoy the rest of the drink.
How to store cooked tapioca pearls. If you have extra boba, you can store them in an airtight container at room temperature. Cover and fully coat them in the brown sugar syrup so that they don't stick to each other. But again, you need to consume them within 4 hours, as they will start to get mushy. Do not store in the refrigerator otherwise they will harden.

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Skillet Lasagna

This Skillet Lasagna has all the same ingredients and flavors as a traditional meat lasagna but with minimal prep. It's a simple one pan meal that is ready in just 40 minutes - and there are hardly any dishes to wash after dinner!

If you love lasagna but hate the tedious process of building a perfectly layered lasagna, then this skillet lasagna is the quick and easy version (or "lazy lasagna") that you need in your life.

This one pan Skillet Lasagna has all the same ingredients and flavors as a traditional meat lasagna but with minimal prep and is ready in just 40 minutes. | aheadofthyme.com

Why You'll Love Skillet Lasagna

It's a one-pan lasagna. Traditional lasagna has you brown your ground beef in one pan, cook your pasta in a separate pot, and then assemble the lasagna in another baking dish. But with this skillet lasagna, you'll cook your noodle in the same skillet your brown your beef - and that whole thing goes in the oven to broil when it's time to make gooey melted mozzarella.
It's so easy to make. This skillet lasagna recipe is so easy that it really only has three steps. Cook the ground beef, onion, and seasonings in the pan. Then, add the noodles and sauce and simmer. Finally, add the cheeses and broil. That's it!
It has all the same flavors as a traditional lasagna. With this skillet lasagna, you don't have to miss out on any part of the classic lasagna experience. You'll enjoy the ricotta, mozzarella, red sauce, and seasoned beef, and it will taste even better when you think about just how easy it was to make!
It's ready in 40 minutes. Not only is this recipe simple - it's fast. Get ready to enjoy this ground beef lasagna in just 40 minutes.
Clean-up is a breeze. As with all one pot recipes, you'll love how few dishes this lazy lasagna makes. I know I do!

Ingredient Notes

To make this delicious Skillet Lasagna, you will need the following ingredients (full measurements in recipe card below):

ground beef
onion
garlic
Italian seasoning
salt and pepper
lasagna noodles - this one pot lasagna recipe is just that. We use uncooked lasagna noodles and allow it cook directly in the marinara sauce.
marinara sauce - we used our easy homemade Marinara Sauce in this recipe, but feel free to use store-bought sauce for convenience.
cheese - we use classic lasagna cheeses like ricotta cheese, Parmesan cheese, and mozzarella cheese.
fresh parsley - optional, for garnish on top.

You will also need measuring cups and spoons and a large skillet (I used a 12-inch cast iron skillet).

How to Make the Best Skillet Lasagna

Cook ground beef. Heat a large skillet over medium-high heat add ground beef. Stir well and break up the beef into small pieces and cook until evenly browned but not fully browned yet, about 5 minutes.
Add seasoning. Add in onion, garlic, Italian seasoning, salt, and pepper. Continue to cook until the meat is evenly browned and is no longer pink. The onion should also start to soften.
Add marinara and lasagna noodles. Add half of the marinara sauce, a layer of broken uncooked lasagna noodles, and the remaining marinara sauce on top.

Skillet Lasagna | aheadofthyme.com — Cook ground beef with seasoning.

Simmer. Bring to a boil and then cover and turn the heat down to medium. Allow it to simmer for 15-20 minutes or until the noodles are tender. You may need to occasionally add in some water if you find the sauce is getting dry. You may also want to occasionally stir the noodles into the meat sauce.

Add cheese. Add a few dollops of ricotta cheese on top. Sprinkle with Parmesan cheese and cover with mozzarella cheese.
Broil. Turn the broiler on high and broil for 3-5 minutes until cheese is melted, bubbly, and golden. Serve with fresh chopped parsley on top.

How to Serve

This Skillet Lasagna is delicious served on its own, or paired with some of my favorite sides including:

Storing Instructions

How to store: After the skillet and lasagna cool completely, transfer any leftover lasagna to an airtight container. Store in the fridge for up to 5 days. Do not store your lasagna in a cast-iron skillet.
How to reheat: The best way to reheat it is in a covered oven-safe dish for 10-20 minutes in a preheated 375F oven. You can also reheat in the microwave.

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Mango Sago

Mango sago is a popular Asian dessert that's perfect on a hot summer day. This creamy, fruity, cold tapioca pudding dessert is easy to make at home with just a few simple ingredients.

Plus, homemade mango sago is made with real fruit - it's better, healthier, and cheaper than buying it at a dessert shop!

Mango sago is a popular Asian dessert that’s creamy, fruity, cold tapioca pudding dessert is easy to make at home with just a few simple ingredients. | aheadofthyme.com

What is Mango Sago?

Mango sago is a popular dessert pudding found all over Asia - in China, Singapore, Malaysia, Guangdong, and Taiwan. But, with many local Asian dessert shops popping up everywhere, it's becoming more common in North America too. It's made with a few simple ingredients including sago (which are mini white tapioca pearls), ripe mangoes, coconut milk, and sweetened condensed milk. It is also common to add some pomelo pulp.

Why You'll Love Mango Sago

The experience of enjoying mango sago. Mango sago is sweet, fruity, creamy, and served cold. On a warm day, mango sago is a delicious relief. You can drink mango sago out of a cup with a straw or enjoy it in a bowl with a spoon. Either way, it's a stellar and uplifting dessert experience.
Fresh mango and sago. Mango sago doesn't contain artificial flavors or sweeteners. Instead, it's made with fresh mangos, which bring all-natural fiber, sugar, and flavor. When cooked, the sago becomes transparent and jelly-like. Together, these two make the perfect pair.
It's easy to make and cheaper than buying it. Buying mango sago at your local bubble tea store is an option, but it's more affordable to make it yourself.
It's easy to make at home. Making mango sago at home is a lot easier than you think. It takes some time to cook the mini tapioca pearls but really that takes just a few minutes of actual prep.
It's healthier than store-bought. Making homemade bubble tea is so much healthier than store-bought, especially when we are talking about the fruity milk teas. With this homemade recipe, we are using real fruit, unlike the store-bought drinks which use fruit syrup to achieve that flavor.
It's cheaper than store-bought. Bubble tea these days are expensive! It is much cheaper to make your own than to pay someone to mix a couple ingredients together.

Ingredient Notes

To make this refreshing Mango Sago Tapioca Pudding, you will need the following ingredients (full measurements in recipe card below):

mini white tapioca pearls - For this recipe, you will need mini tapioca pearls (also known as sago). Sago pearls are made from palm tree starches, unlike traditional tapioca pearls which are made from cassava starch. They differ in texture, taste, and size, but you can use traditional boba in this recipe in a pinch.
yellow mangoes - Use ripe mangos for the best sweetness. I used ripe Ataulfo mangos.
coconut milk - You can use either full fate or light coconut milk. But note that the coconut milk you use in the mango sago will impact its flavor and consistency. Full fat coconut milk will give it a silkier, richer, thicker feeling, while light coconut milk will make a thinner, less rich mango sago.
sweetened condensed milk
mint leaves - optional, for garnish.

You will also need measuring cups and spoons, a blender, and a medium cooking pot.

How to Make the Best Mango Sago

First, cook the tapioca pearls.

Boil. In a medium saucepan, add 6 cups of water and bring it to a boil over medium-high heat. Add tapioca pearls and turn the heat down to medium-low. Cook for 15-20 minutes, stirring occasionally to prevent from sticking to the bottom of the pan. The pearls will turn translucent, but at this point, you might still see a tiny white dot in each pearl.
Let sit. Turn off the heat and let the pearls rest in the hot water until all the tapioca pearls become completely transparent, about 15-20 minutes.
Drain. Rinse the pearls under running water to cool off and drain in a fine mesh sieve or colander. Set aside.

Prepare the mango sago.

Prepare the mango. Slice each mango in half away from the pit and use a large spoon to scoop out the flesh. Set aside ¼ cup flesh (about half a mango) and dice into cubes to use as a topping.
Blend ingredients. Add mango, coconut milk, and condensed milk in a blender. If you like your sago cold, add 3-4 ice cubes in the blender. Blend until smooth, about 1-2 minutes.

How to Serve Mango Sago

Divide the mango mixture into bowls, stir in tapioca pearls, and top with cubed mango. You can also add some pomelo pulp on top.

Recipe Tips and Tricks

How to store: Mango sago is best served fresh. Keep any leftover mango sago refrigerated in an airtight container for up to 5 days.
Make it vegan: To make vegan mango sago, omit the sweetened condensed milk and add sugar to taste instead.

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Caesar Salad

This classic Caesar Salad is fresh, delicious, and flavorful. With crisp romaine lettuce, shaved Parmesan cheese, and crunchy croutons, all tossed in a creamy homemade Caesar dressing, this salad is ready to serve in just minutes.

A side salad like this Caesar is a must-have recipe in your back pocket. You can serve it along any dinner recipe - any time of the year. But it's especially great in the summer as a side at family barbecues or picnics, as an easy make ahead lunch to pack for work, or as a shareable salad to take to a potluck.

Classic Caesar Salad is fresh, crisp, delicious, and flavorful. With three simple ingredients tossed in a creamy Caesar dressing, it's ready in minutes. | aheadofthyme.com

Why You'll Love Caesar Salad

It's easy to make in just minutes. Salads like this romaine lettuce salad are the best because they are seriously so easy. All you do is prep the ingredients and toss them together. Plus, you can use store-bought salad dressing for convenience, or make your own in a few minutes by whisking together the required ingredients.
Made with a few ingredients. All you need to make a Caesar salad is romaine lettuce, Parmesan cheese, croutons, and dressing. You could also add in some bacon bits to add a little extra flavor into the mix.
The homemade Caesar salad dressing. If you decide to make the salad dressing at home, you are in for a treat. It's loaded with that classic caesar flavor - salty, earthy, and umami. Plus, since it's homemade, it has no preservatives so you'll be able to taste it's freshness in every bite.

Ingredient Notes

To make this easy homemade Caesar Salad, you will need the following ingredients (full measurements in recipe card below):

romaine lettuce
parmesan cheese - Use freshly grated or shaved Parmesan. For shaved Parmesan, use a potato peeler to get those thin slices.
croutons - You can also try this salad with Rice Croutons.
Caesar salad dressing - I used our homemade Caesar dressing but feel free to use store-bought dressing if that is more convenient. For the homemade dressing, you will need: mayonnaise, Parmesan cheese, lemon juice, olive oil, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and salt and pepper.

Caesar Salad Toppings

Some other ingredients that you can add to a Caesar salad are bacon bits, roasted chickpeas, or make it unique with veggies like tomatoes and cucumbers.

How to Make the Best Caesar Salad

Making homemade Caesar salad is one of the easiest salads there is to make. Simply, combine the romaine lettuce, parmesan, and croutons in a large serving bowl. Drizzle with caesar salad dressing and toss gently to combine. Serve immediately.

How to Make Homemade Caesar Dressing

I love making this salad with my homemade caesar dressing. You will need to simply combine the salad dressing ingredients together in a mixing bowl including mayonnaise, Parmesan cheese, lemon juice, olive oil, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and salt and pepper. Use a whisk to mix everything together.

Homemade Caesar Salad Dressing is rich, creamy, and flavorful. It's a quick simple dressing made in minutes with a classic salty, earthy, and umami taste. | aheadofthyme.com

How to Serve

Serve this Caesar salad as a light lunch or add some protein such as Chicken Breast or Shrimp Skewers to make it a more filling meal. Caesar salad is also a great side salad to serve with your favorite dinner mains such as:

Storing Instructions

Make ahead instructions: If you want to make caesar salad ahead of time, I recommend combining everything except for the croutons. The croutons will quickly become soggy. Otherwise, everything else will store well in the fridge in an airtight container for up to 5 days. For best results, store the dressing separately too if you can.
How to store: Store any leftover tossed salad in an airtight container in the refrigerator for up to 5 days. It is best if eating within a day or two because the longer you store it, the more wilted the romaine lettuce will get.

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Strawberry Lemonade

Homemade strawberry lemonade is refreshing, flavorful, and easy to make. This summer drink is loaded with fresh strawberries and freshly squeezed lemon juice. It's a favorite amongst kids and adults alike.

This healthy fresh lemonade is loaded with vitamins and you can even customize the sweetness to your liking. Plus, you can change it into sparkling strawberry lemonade if you prefer. It's freezer-friendly too so make a big batch!

Homemade strawberry lemonade is refreshing, flavorful, and easy to make. This sparkling summer drink is loaded with fresh strawberries and lemon. | aheadofthyme.com

Why You'll Love Strawberry Lemonade

Made with real fruit. This homemade strawberry lemonade is made with fresh strawberries and freshly squeezed lemons. It get its beautiful color naturally from strawberries, unlike the store-bought version which typically contains added dyes.
The perfect summer drink. Sparkling strawberry lemonade is the perfect, refreshing drink to serve at your next summer cookout, barbecue, picnic, or potluck.
It's healthy. Homemade lemonade is healthy. Although it has a little sugar, you can add less if you want - regardless it will still be a lot less sugar than what you find in store-bought lemonade. Plus, when you have lemons and strawberries, you know that this sparkling strawberry lemonade is packed with Vitamin C.
Loaded with health benefits. Lemons are kind of a superfood packed with vitamins and minerals. They help with digestion, prevents kidney stones, prevents cancer, and can reduce blood pressure. Strawberries also contain lots of vitamins and minerals. They are high in folate, great for digestion, high in antioxidants, boosts your immune system, and helps reduce cholesterol.

Ingredients and Substitutions

To make this easy and delicious homemade sparkling strawberry lemonade, you will need the following ingredients (full measurements in recipe card below):

strawberries - or you can substitute with any fruit that you want to make a fruit lemonade.
lemons - for freshly squeezed lemon juice, and extra lemon wedges for serving (optional).
sugar - feel free to customize the sweetness by adding more or less sugar. You can also substitute with other sweeteners such as honey or maple syrup.
water - we used a combination of water and sparkling water for sparkling strawberry lemonade. For a regular lemonade, use still water instead of sparkling.
ice - optional, for serving.

Ingredients in strawberry lemonade. | aheadofthyme.com

How to Make the Best Strawberry Lemonade

Dissolve sugar. Bring water to a boil in a medium saucepan. Add sugar and stir until dissolved. Stir in lemon juice and remove from heat. Let the mixture cool completely.

Dissolved sugar in water and lemon juice. | aheadofthyme.com

Puree strawberries. In a blender, puree 1 and ½ cups strawberries until smooth. Remove and strain through a fine mesh sieve if desired, or leave it as is for a chunkier drink.

Strawberry puree in a blender. | aheadofthyme.com

Pressing strawberry puree through a fine mesh sieve. | aheadofthyme.com

Whisk together. Transfer the strawberry puree, sugar mixture, and sparkling water to a large pitcher and whisk together until combined.

Chill. Transfer the lemonade to the refrigerator until completely cool.
Serve. Slice the remaining strawberries and stir into lemonade. Add lemon wedges and ice and serve.

How to Store Fresh Lemonade

How to store: Store fresh lemonade in a sealed pitcher or airtight container in the fridge for up to 1 weeks.
How to freeze: You can also freeze sparkling strawberry lemonade.
Transfer the fresh lemonade to an airtight container or pour into ice cube molds. Once frozen, transfer the cubes to a freezer bag for easy storing. You can freeze it for up to 6 months.

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French Toast

This Classic French Toast is light and fluffy, perfectly crisp and browned on the edges, and absolutely delicious. Ready in under 15 minutes, this sweet and savory breakfast is the best way to start your morning. It's quick and easy to whip up on busy mornings but fancy enough for a weekend brunch spread.

Thick slices of bread are dunked and coated in a egg mixture with cinnamon and milk, then fried to perfection on the stove before serving with butter and maple syrup. Is there anything better?

This Classic French Toast is light and fluffy, crisp and browned on the edges, and so delicious. The best part? Breakfast is ready in under 15 minutes. | aheadofthyme.com

Why You'll Love French Toast

It's a quick and easy breakfast. Fresh toast is a great breakfast meal since it's ready in under 15 minutes. It's so easy to prep and make that you can even do it half asleep - or with kids in tow.
It's savory and sweet. Enjoy a sweet and savory breakfast with this eggy bread, but make it even sweeter with a generous serving of maple syrup poured over top. Trust me, you won't regret it.
A great way to use leftover bread. Did you know that stale bread is actually preferred for French toast? So, when you have a loaf of bread that's about to get tossed, use it to make this recipe instead.
You can use any kind of bread. No matter what kind of bread you prefer, you can use it to make French toast. Thickly sliced bread works best, but any bread will work! For the fluffiest outcome, I recommend a loaf of Brioche or Challah.

Ingredients and Substitutions

To make this delicious French Toast, you will need the following ingredients (full quantities in the recipe card below):

bread - although French toast is a great recipe for using up leftover bread, using the right bread can alter the outcome of your French toast immensely. For the best French toast, go for a freshly baked loaf of Brioche or Challah.
milk
eggs
cinnamon
salt
butter

Ingredients in French toast. | aheadofthyme.com

French Toast Toppings

We topped our toast with the classics - butter and maple syrup. We also added some blueberries. Some other toppings that you can add to French toast are:

strawberries or raspberries
banana slices
chocolate chips
whipped cream
confectioner's sugar
peanut butter
nutella
honey
extra cinnamon

How to Make the Best French Toast

Dunk the bread. In a shallow plate or mixing bowl, whisk together milk, eggs, cinnamon, and salt. Dunk the bread, one slice at a time, in the egg mixture and then flip it over to soak both sides.

Eggs, milk, cinnamon, and salt mixed together in a shallow bowl. | aheadofthyme.com

Slice of bread dipping into egg mixture for French toast. | aheadofthyme.com

Make the French toast. Lightly butter a large skillet or griddle over medium-high heat. Transfer the bread slices to the hot skillet (you will likely be able to fit only 2-3 at a time in a large skillet so you will have to cook in batches) or a griddle. Cook until golden brown, about 3 to 4 minutes. Flip over and cook until browned on the other side, another 3 to 4 minutes.

Melted butter on a skillet. | aheadofthyme.com

Frying two slices of French toast on a skillet. | aheadofthyme.com

Serve. Serve hot with a pat of butter, maple syrup, and/or fresh berries.

How to Serve

French Toast is the perfect meal to serve on a weekend brunch spread. Some other items I like to serve it with at brunch are:

Storing Instructions

How to store: Allow any leftover French toast to cool to room temperature, then store in an airtight container in the fridge for 4-5 days.
How to reheat: For the best results, reheat leftover French toast in a preheated 375F oven for 10 minutes. To prevent it from drying out, you can wrap it loosely in aluminum foil. However, if it seems soggy, allowing it to dry out in the oven might be a good idea! You can also reheat French toast in the air fryer at 350F for about 5 minutes.

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Coconut Curry Salmon

Coconut curry salmon is a delicious, flavorful, and healthy weeknight dinner. It's 30-minute dinner that is a game changer on busy weeknights. Loaded with protein, veggies, and spice, this Thai salmon curry has everything you need for a nourishing meal.

Tender and flaky salmon is seared and tossed in a creamy homemade Thai red curry sauce made with classic flavors. Plus, it stores well - in fact leftovers might taste even better the next days!

Coconut curry salmon is a delicious, flavorful, and healthy weeknight dinner. It’s 30-minute dinner that is a game changer on busy weeknights. | aheadofthyme.com

Why You'll Love Coconut Curry Salmon

A quick 30-minute dinner. A good 30-minute dinner is always a winner in my book - and this coconut curry salmon is one of my favorites. It's healthy, flavorful, and filling!
It's packed with nutrition. This recipe serves up a nutritious plate. Salmon provides heart-healthy protein and fats, bell peppers bring fiber to the table, and everything on your plate adds essential vitamins and nutrients that you need to thrive.
The homemade creamy spicy Thai red curry sauce. Although the seared salmon is delicious on its own, the homemade coconut curry sauce brings more moisture and savory flavor into the mix. Coconut milk, red curry, lime juice, and basil all come together for a flavorful sauce that pairs perfectly with salmon fillets.

Ingredients and Substitutions

To make quick and easy Coconut Curry Salmon, you will need the following ingredients (full quantities in the recipe card below):

salmon
salt and pepper
olive oil
garlic + ginger
onion
red curry paste
tomato paste
coconut milk
soy sauce - you can also replace with fish sauce for an umami flavor.
lime - you will need both the juice and zest from the lime.
bell pepper - I used red bell peppers, but any color works.
fresh herbs - top the salmon curry with chopped cilantro or Thai basil.

This Thai salmon curry is also completely customizable. Feel free to add in other veggies such as snap peas, bean sprouts, or zucchini.

How to Make the Best Coconut Curry Salmon

Season the salmon. Use a paper towel to pat dry the salmon fillets. Season with salt and pepper and set aside at room temperature for 10-15 minutes. It's ideal to bring the salmon fillets from the fridge to room temperature to achieve even cooking.
Sear the salmon. In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1 minute. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon to a plate and set aside.
Sauté aromatics. In the same skillet, add garlic, ginger, and onion. Sauté until tender, about 2-3 minutes.
Make coconut red curry sauce. Stir in red curry paste and tomato paste and cook until evenly combined, about 1 minute. Add coconut milk, soy sauce (or fish sauce), lime zest, and lime juice. Mix well and bring the sauce to a boil.
Add veggies and salmon. Add bell pepper and cook on medium heat until tender, about 2 minutes. Return cooked salmon to the skillet and cook until heated through, about 2-3 minutes
Serve. Top with cilantro or basil and serve warm with steamed rice.

Storing Instructions

How to store: Let the salmon cool completely to room temperature. Then, place it in an airtight container and store in the fridge for 3-4 days.
How to freeze: You can freeze this coconut curry salmon in an airtight container for up to 3 months. Keep in mind that if you freeze this recipe, it is possible that the coconut curry sauce may split or separate when you reheat it.
How to reheat: When reheating fish, it's important that you don't overcook it. For the best results, heat the fish with the sauce inside an oven-safe dish covered tightly in tin foil for 10-15 minutes in a 350F oven. You can also reheat it in a skilley over the stove on medium-low heat until warmed through.

How to Serve

Serve this Coconut Curry Salmon over Steamed Rice. You can also serve it with some other sides such as:

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Egg and Potato Breakfast Casserole

This Egg and Potato Breakfast Casserole is an easy breakfast bake loaded with potatoes, veggies, and cheese. Plus, it is completely customizable with your favorite ingredients and can be prepared ahead of time.

This Vegetarian Breakfast Casserole is the perfect dish to serve at brunch for special occasions like Christmas Morning or Easter Brunch, or for any day of the week because it's easy to make ahead. Whether you are feeding a small family or entertaining a large number of guests, this egg casserole is a total crowd pleaser!

Egg and Potato Breakfast Casserole is an easy vegetarian breakfast bake loaded with veggies. It is completely customizable and can be made ahead of time. | aheadofthyme.com

Why You'll Love this Breakfast Casserole

Easy to make. Casseroles are one of my favourite dishes to prepare because I don't have to worry too much over them. I simply combine all the ingredients into the casserole dish, pop it in the oven and let it do it's thing. This breakfast casserole is no different. Once it's baked, just remove it from the oven and place it right onto your table (with a trivet underneath, of course).
Feeds a crowd. This breakfast egg bake is perfect to feed a whole family with 6 large servings. You can also easily double the recipe to and bake in a 9x13-inch casserole pan to feed even more people when entertaining.
It's customizable. Want to switch up the veggies? Go for it. Want to add in some bacon or sausage? Go for it. Want to add extra cheese? You know the answer. Just like our Egg Muffins, this breakfast casserole is 100% customizable, so you can add in your favorite ingredients and enjoy it the way that you want.

Ingredient Notes

To make this easy Egg and Potato Breakfast Casserole, you will need the following ingredients (full measurements in recipe card below):

olive oil
onion
green pepper
russet potatoes - you can also substitute for sweet potatoes for a different flavor.
salt and pepper
eggs - for a softer and creamier texture, feel free to beat in ¼ to ½ cup of milk to the eggs.
cheddar cheese - you can also add in a little cheese for a cheesier version, or leave it out.

How to Customize a Breakfast Casserole

This breakfast egg casserole is completely customizable with your favorite vegetables. Feel free to substitute or add in other vegetables when you are sautéing. No matter what you add, keep the portion of veggies to 1 cup. Some of my favorites to add are:

mushrooms
tomatoes
asparagus
zucchini
chopped spinach
broccoli

You can also add 1 cup of cooked meat, such as sausage, bacon, or ground meat.

Note that if you are adding a lot of extra ingredients, you will need to add more eggs to ensure that the egg mixture covers all your ingredients. If you like to keep it potato heavy but you have added too many other ingredients, you might also want to consider adding another potato. This will also mean that you will need a bigger 9x13-inch casserole pan.

How to Make the Best Egg and Potato Breakfast Casserole

Sauté the vegetables. In a large skillet, heat oil over medium heat. Sauté the onions for 1 minute, then add green peppers, potatoes, ½ teaspoon salt, and ½ teaspoon black pepper and continue to sauté for another 4 minutes until the onions are soft and tender.

Sautéed onions in a skillet. | aheadofthyme.com

Sautéed vegetables in a skillet. | aheadofthyme.com

Prepare eggs. In a medium mixing bowl, beat together the eggs and remaining salt and pepper.

Beating eggs together in a mixing bowl. | aheadofthyme.com

Assemble casserole. Lightly grease a 9-inch square casserole dish and set aside. Transfer the vegetable mixture to the prepared casserole dish and spread out evenly. Pour the egg mixture evenly over the vegetables in the casserole dish. Sprinkle some cheddar cheese on top (optional).

Sautéed vegetables on bottom of casserole dish. | aheadofthyme.com

Pouring beaten eggs over sautéed vegetables in casserole dish. | aheadofthyme.com

Bake. Bake in a 350 F preheated oven for 35-40 minutes, or until eggs are cooked firmly.

Make Ahead Breakfast Casserole

One of my favorite things about this egg bake is that you can prepare it ahead of time. There is nothing better than waking up in the morning and just popping an egg casserole into the oven. There are 2 ways to prep it in advance:

Prep and bake later: Combine all your ingredients (leaving out the potatoes) into your casserole dish the night before, cover it with aluminum foil or plastic cling wrap and store in the fridge until you are ready to bake. You can chop the potatoes but store them in a container with water so that they are submerged (to prevent browning). In the morning, drain and add the potatoes to the casserole pan and give it a quick stir. Sprinkle on some cheddar cheese (optional) and allow it to come to room temperature. Then, pop it into the oven.
Bake and reheat: Make the breakfast casserole recipe and actually bake it the night before. Allow it to cool to room temperature and then store it covered in the fridge. Remember that this is the kind of dish that you want to eat warm so simply pop it into a preheated 350F oven in the morning for about 10 minutes to reheat.

Storing and Freezing Instructions

How to double the recipe: You can easily double the recipe and bake in a 9x13-inch casserole pan instead.
How to store: Store any leftover breakfast egg bake in an airtight container in the fridge for up to 2-3 days.
How to reheat: Reheat in a 350F preheated oven for 10 minutes until warm, or reheat slices in a 350F air fryer for 5-10 minutes or in the microwave until warmed through.
How to freeze: To freeze this breakfast casserole, prepare the recipe as directed and assemble into the casserole dish but don't bake it. Cover it tightly with plastic cling wrap and wrap it again with aluminum foil. Store in the freezer for up to 3 months. Allow it to thaw overnight in the refrigerator, then allow it to come to room temperature before popping into the oven and baking as per the recipe instructions.

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60 Best Mother's Day Recipes

One of my favourite ways to pamper mom on Mother's day is cooking or baking all her favourite recipes. If you are wondering how to treat your mom on Mother's Day, then you have come to the right place. Today, I am sharing over 60 of the best and most popular Mother's Day recipes including all the brunch and breakfast recipes for a Mother's Day brunch spread at home, fresh spring soups and salads, warm-out-of-the-oven freshly baked bread, lots of dessert ideas whether you are baking a cake, cookies, or scones, and easy yet fancy savoury snacks to munch on throughout the day including crostini, dips, and more.

Best Mother's Day Recipes

Spring Vegetable Frittata

Spring vegetable frittata is a delicious breakfast or served at any time of the day. It's a one-pan meal that starts on the stove and moves to the oven. The perfect recipe for a Mother's Day brunch.

Mother's Day Vanilla Cupcakes with Rose Petal Buttercream Icing

Light, airy and fluffy vanilla cupcakes with rose petal buttercream icing is the cutest treat for Easter. They are super quick and easy to make. One of my favorite Mother's Day recipes.

$Quick and easy butter croissants are flaky, buttery, airy, and authentic, and are made in the fraction of the time using a special simplified technique. | aheadofthyme.com$

Quick and Easy Butter Croissants

Quick and easy butter croissants are flaky, buttery, airy, and authentic, and are made in the fraction of the time using a special simplified technique.

Asparagus Tart

Asparagus tart with Gruyère cheese, a balsamic glaze, and flaky puff pastry, is a flavourful and delicious addition to brunch this spring season when looking for Mother's Day recipes to make.

Glazed Lemon Blueberry Scones

Glazed lemon blueberry scones are total breakfast goals. Blueberries and lemon partner together in a light, tender and flakey scone, drizzled with a sweet lemon glaze that is nothing short of impressive.

Egg and Potato Breakfast Casserole

Egg and Potato Breakfast Casserole is an easy vegetarian breakfast bake loaded with veggies. It is completely customizable and can be made ahead of time.

Carrot Bundt Cake with Cream Cheese Glaze

Showstopping carrot bundt cake with cream cheese glaze is light, fluffy, and moist. It's loaded with sugar, spice, and everything nice -- including grated carrots.

The Best Old Fashioned Pancakes

No Mother's Day brunch spread is complete without a stack of the best, soft and fluffiest old fashioned pancakes. Easy to make in less than 15 minutes!

This easy charcuterie board is the perfect appetizer to impress with minimal effort— made with cheese, cured meats, crackers, dips, olives, fruit, and nuts. | aheadofthyme.com

How to Make a Charcuterie Board

Take your party to another level with this easy to follow guide on how to make a charcuterie board, with a variety of cheese, cured meats, crackers, olives and dips. Add some sourdough crackers with sesame seeds to the board.

Lemon Sweet Rolls

Soft and fluffy lemon sweet rolls are filled with a lemon vanilla sugar and topped with homemade lemon cream cheese icing. They're sweet, citrusy, and tart.

Chopped Asparagus Salad

Chopped asparagus salad with lemon vinaigrette is the easiest and best spring salad ever - colourful, vibrant, flavourful, light, and crunchy.

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. It's an easy recipe to treat mom to on Mother's Day.

Persian Love Cake

Persian Love Cake is a rich, moist, and nutty almond cake loaded with floral and citrus flavors, topped with a lemon glaze, pistachios, and rose petals.

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. It's one of my favourite Mother's Day appetizers at brunch.

Skillet Cinnamon Rolls

Soft and fluffy skillet cinnamon rolls are filled with classic cinnamon sugar and topped with homemade cream cheese icing. Sweet, buttery, and delicious.

Easy Salted Soft Pretzels

The best quick and easy salted soft pretzels are buttery, salty, and so delicious. They are golden brown and chewy on the outside, yet warm and soft inside.

Cute raspberry and white chocolate heart-shaped shortbread cookies literally melt in your mouth. They are the perfect Valentine's Day treat. | aheadofthyme.com

Raspberry and White Chocolate Shortbread Cookies

Cute raspberry and white chocolate heart-shaped shortbread cookies literally melt in your mouth. They are the perfect Mother's Day treat.

Lemon Kale Salad

Lemon kale salad is a simple, flavorful, and healthy meal that’s thrown together in just minutes with fresh ingredients. The perfect quick lunch or dinner. If you are looking for healthy Mother's Day recipes, this is a great choice.

French Macarons with Vanilla Buttercream Filling

Easy French macarons with vanilla buttercream filling are sweet, light, airy, and delicate cookies that melt in your mouth. Beginners can make them too!

French Toast

This Classic French Toast is light and fluffy, crisp and browned on the edges, and so delicious. The best part? Breakfast is ready in under 15 minutes.

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.

Whipped Ricotta Dip

Light and airy, whipped ricotta dip is so easy to make in just 5 minutes with a few fresh ingredients including fresh herbs, olive oil, garlic, and honey.

Fig Crostini with Goat Cheese and Pistachios

Fig crostini topped sweet, juicy figs, tangy goat cheese and crunchy pistachios is flavourful, delicious, and perfect for snacking on or entertaining.

Chocolate Macarons with Chocolate Buttercream

Chocolate macarons with chocolate buttercream are light and delicate, rich and sweet, and crisp and chewy. They are easier to make than you think!

Deviled Eggs

Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potlucks, or Easter.

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.

Antipasto Skewers

Antipasto skewers with tortellini are a quick, easy, and delicious appetizer that can be served for any occasion.

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.

Veggie Tray

This homemade veggie tray is a quick easy healthy snack or appetizer to make for your next party, with a variety of colorful vegetables and delicious dips.

Easy Nutella Crepes with Berries

Nutella crepes with berries are sweet and indulgent. These French pancakes are an easy to make blender recipe that will have you craving breakfast all day.

Roasted Asparagus with Poached Eggs

Roasted asparagus with poached eggs and fresh herbs is a classy, elevated Mother's Day spring meal that will leave you feeling light, but completely satisfied.

Lemon Loaf with Lemon Glaze (Starbucks Copycat)

Inspired by Starbucks lemon loaf, this moist, homemade lemon loaf with lemon glaze has the perfect balance between sweet and tangy, and so so flavourful.

Mediterranean Chickpea Wedge Salad

Mediterranean chickpea wedge salad combines chickpeas, crunchy vegetable toppings, and hummus dressing for a delicious deconstructed falafel flavour.

Chocolate Covered Strawberries

Chocolate covered strawberries are fancy, decadent, bite-sized treats that are loved by all. They are so simple and easy to make at home.

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.

Carrot Cake Muffins

Carrot cake muffins are moist, light, chewy and full of carrots which means breakfast this week is healthy! Carrot muffins are great for meal prep too.

Fruit and Yogurt Parfait with Granola

Layer fresh fruits, creamy Greek yogurt and crunchy granola to make this fruit and yogurt parfait for a delicious and healthy breakfast or a simple snack.

Cinnamon Raisin Challah Bread with Almonds

Sweet cinnamon raisin challah bread is airy, soft and fluffy with a beautiful golden crust coated with almonds. It is braided and baked in a loaf pan.

Mediterranean Orzo Pasta Salad

Quick and easy Mediterranean orzo pasta salad packed with fresh vegetables and herbs is tossed in a Greek lemon vinaigrette. Healthy, light and delicious.

15-Minute Caprese Frittata

This 15-minute caprese frittata is the recipe you’ve been waiting for -- tomatoes, basil, fresh mozzarella wrapped between fluffy, light eggs. A go-to breakfast for easy entertaining.

Carrot Cake Shortbread Cookies

Carrot cake shortbread cookies are sweet and buttery, packed with carrots and walnuts, and spiced like your favourite carrot cake. A total treat.

Triple Berry French Toast

Triple berry french toast with warm slices of bread, creamy egg mixture, an overload of berries, and drizzled maple syrup on top... should I even continue?

Pesto Hummus

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.

Crostini with Ricotta, Peas and Mint

Get ready for spring with this impressive and delicious spring appetizer -- crostini with creamy ricotta, fresh English peas and fragrant mint.

Baked Jelly Donuts with Strawberry Jam

These melt-in-your-mouth, homemade baked jelly donuts, coated in sugar and filled with sweet strawberry jam, are so soft, fluffy, spongy and airy.

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.

Brioche Bread

Brioche bread is a buttery, soft and pillowy pastry-like bread rich in flavour with a beautiful golden brown crust. Made with 20 minutes of prep work. It's one of my favourite Mother's Day recipes.

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.

Glazed Brown Sugar Bundt Cake

No one will be able to resist this perfectly sweet and moist, glazed brown sugar bundt cake. Made with Greek yogurt for major decadence and richness.

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.

Whipped Ricotta Crostini

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.

Blueberry Yogurt Muffins

Blueberry yogurt muffins are buttery, moist, soft, and cakey and bursting with blueberries in every single bite. They are super quick and easy to make.

The Best Egg Salad Sandwich

The best egg salad sandwich is a quick and easy picnic classic loaded with perfect hard-boiled eggs, mayonnaise, a touch of dijon mustard and green onions.

Small batch almond biscotti are crunchy, crumbly and packed with almonds, perfect for dunking into tea or coffee, and they are super easy to make. | aheadofthyme.com

Easy Small Batch Almond Biscotti

Fruit Salad with Honey Lemon Dressing

This Summer Fruit Salad is colorful, delicious, and naturally sweet (no processed sugar!). It's easy to make with fresh fruit tossed in a homemade dressing.

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.

Double Chocolate Loaf Cake

Double chocolate loaf cake is rich, intensely flavoured, and a total show stopper for any holiday. It is dense and chewy, and it tastes like fudge.

Roasted Carrot and Ginger Soup

Roasted carrot and ginger soup is rich, velvety, creamy, flavorful, and delicious. This healthy vegetarian soup is quick and easy to make in 30 minutes.

Banana Chocolate Chip Oatmeal Muffins

Banana chocolate chip oatmeal muffins are a quick and easy breakfast or snack that you can meal prep and enjoy all week or longer (if you freeze them).

Mediterranean Scrambled Eggs with Spinach, Tomato and Feta

Mediterranean Scrambled Eggs with spinach, tomato, and feta is loaded with flavor and a quick and easy breakfast to make in under 10 minutes (with prep!). One of the easiest Mother's Day breakfast ideas.

Easy Homemade Biscuits

Flaky, fluffy, buttery, and soft, these easy homemade biscuits come together with only a handful of ingredients you already have at home.

Pita Grilled Cheese

Quick easy pita grilled cheese is loaded with Mediterranean flavors of spinach, olive, and sun-dried tomato stuffed inside pita bread with cheddar cheese.

Healthy Banana Bread

Healthy banana bread is delicious and moist and contains no refined sugar or butter. Quick and easy to make with 10 minutes prep and few pantry staples.

Whipped Feta

Whipped feta is light, airy, and fluffy. It's an easy yet impressive recipe that takes only 5 minutes to make in a blender with 3 simple ingredients.

Mother's Day Brunch Tips

Plan your menu ahead of time. You can prepare a lot of these recipes in advance (especially all the baked goods), and store them in an airtight container for a few days at room temperature or longer in the refrigerator. Some of the brunch or breakfast items can also be made much further in advance and frozen, according to recipe directions.
Prep your ingredients. If you aren't able to make something completely in advance (I hear you, muffins and cookies just taste different fresh out of the oven) then prepare as much as you can ahead of time, whether that is chopping ingredients, making a dough, or prepping the dish and storing in the refrigerator until ready for the oven. Any little bit that you can prepare in advance will make things go much more smoothly and stress-free.
Set the table the night before. Take out the fancy plates, mugs, flatware, placemats, and napkins and set the table the night before. It's one less thing to worry about on Mother's Day.

Did You Make Any of These Mother's Day Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of Mothers' 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.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

Chocolate Chip Cookie Bars

Chewy chocolate chip cookie bars are a quick, easy, and lazy version of classic Chocolate Chip Cookies that take half the prep time (no scooping cookie dough here!). They are soft and chewy, have perfect crisp edges and a gooey center, and are loaded with chocolate chips.

This one bowl cookie bar recipe comes together in just 10 minutes with a handful of baking pantry staples before ready to bake. It's the easiest way to bake cookies ever. Plus, it's easy to make ahead and freezer-friendly too!

Soft and chewy chocolate chip cookie bars are a quick, easy, and lazy version of classic chocolate chip cookies that take half the prep time. | aheadofthyme.com

A twist on classic chocolate chip cookies. These chocolate chip cookie bars have everything you would want in a chocolate chip cookie - soft and chewy centers with the perfect crispy edges. Plus, these cookie bars are thicker than your average cookie making the centers extra gooey and delicious. So so good.
It's a quick one bowl recipe. All you need to make easy chocolate chip cookie bars is 10 minutes of prep, one bowl, and a few basic baking ingredients that you likely already have in your pantry. Then pop them into the oven for 30 minutes before they're ready to eat. Try them once and these may very well become your go to when you need to satisfy a late night sugar craving.
Cookie bars are easier to make than cookies. Baking cookies is always fun, especially when you get the kids involved. But, it does take a little more prep work to scoop out each cookie or to roll our cookies and cut them. With lazy cookie bars, there is no need to shape them or bring out extra cookie trays to bake in batches. All you need is to transfer the cookie dough to a 8-inch square baking pan, then and slice.

Ingredients and Substitutions

To make these easy Chocolate Chip Cookie Bars, you will need the following ingredients (full quantities in the recipe card below):

butter - make sure to use softened butter, otherwise it won't cream properly with the sugar and the cookie bars won't have that classic chocolate chip cookie texture.
sugar - both light brown sugar and granulated sugar are required in these cookie bars.
egg
all-purpose flour
baking soda
salt
chocolate chips - I used semi-sweet chocolate chips, but feel free to use your favorite kind. You can also use mini chocolate chips or chocolate chunks.

Equipment

You will also need:

measuring cups and spoons
mixing bowl
hand mixer or stand mixer
8-inch square baking pan

How to Make the Best Chocolate Chip Cookie Bars

Make the 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 and beat until just combined. Reserve 2 tablespoons of the chocolate chips (for the top). Fold in the rest.

Transfer to baking pan. Spray an 8-inch square baking pan with cooking spray oil and line it with a piece of parchment paper, allowing the overhang to come off the 2 sides. Spread the cookie dough onto the lined pan. Press in the remaining chocolate chips on top.
Bake. Bake in a 375F preheated oven for 30-35 minutes until golden brown, and a toothpick inserted into the center comes out clean. The cookie dough may not look completely done in the middle, but they will continue to cook as they are cooling.
Serve. Allow it to cool completely in the pan. Then, use the parchment paper overhang to pull them out. Slice into 16 pieces and serve.

How to Serve

Enjoy these soft and chewy chocolate chip cookie bars warm right out of the oven with a couple scoops of vanilla ice cream, and dig in with a spoon. Or allow them to cool down a bit and slice up and enjoy over the next few days or weeks to come (depending on how you store them). Plus, you can quickly reheat them in the microwave and enjoy warm any time you want.

Storing and Freezing Instructions

How to store: Store easy chocolate chip cookie bars in an airtight container or wrap them individually in plastic wrap. Eat within 4 days if stored at room temperature, and within 7 days if stored in the fridge.
How to freeze: You can also freeze chocolate cookie bars for up to 3 months. Let them cool completely first, then slice and store in an airtight container or freezer bag. To thaw, leave them in the fridge overnight.
Make ahead instructions: You can make the chocolate chip cookie dough up to 2-3 days in advance. Cover the bowl with plastic cling wrap when storing. When ready to bake, allow the dough to come to room temperature (about 20 minutes) before spreading onto the prepared baking pan.
How to freeze cookie dough: You can also freeze the cookie dough by rolling it into a ball and wrapping tightly in plastic cling wrap and placing inside a freezer bag. Freeze for up to 3 months. When ready to bake, allow the cookie dough to thaw overnight in the refrigerator, and allow it to come to room temperature before baking, according to recipe instructions.

Recipe FAQ and Tips

How can I make thinner cookie bars?

Spread the cookie batter into a lined quarter sheet baking pan or 9x13-inch pan to make thinner mini egg cookie bars. You will need to shorten the cook time though, so keep an eye on the cookies at the 15-20 minute mark.

Can I add nuts or other substitutions?

Absolutely! If you are feeling creative, you can add in nuts, substitute the chocolate chip for white chocolate chips or M&M's.

Can I make a bigger batch?

Yes, you can simply double the recipe and spread the cookie dough into a 9x13-inch baking pan, and instead of baking for 30-35 minutes, bake for 35-45 minutes.

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Farfalle Pasta with Mushroom Rosé Sauce

Farfalle pasta with mushroom rosé sauce is creamy yet light, delicious and flavorful, and quick and easy to make in 20 minutes. It's one of my favorite weeknight dinner recipes that the whole family with love, even the kids!

This fresh take on a classic dinner recipe features sautéed onions and mushrooms that provide a depth of flavor that you just can't get from a canned pasta sauce - and they add so much to this dish's nutritional profile. Plus, the homemade rose sauce takes less than 15 minutes to make before you can toss in the pasta for a delicious pasta dinner. The best comfort food ever!

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! | aheadofthyme.com

Why You'll Love Mushroom Rosé Pasta

You only need 20 minutes to make this recipe. Farfalle pasta with mushroom rose sauce is the perfect Italian dinner whether you're preparing for date night, feeding hungry kids, or squeezing dinner into a tight schedule. It's ready in just 20 short minutes - but you'd never know from how amazing this comfort food tastes. The key is to make your sauce while your pasta is cooking so that the sauce and the pasta will be ready at the same time.
The depth of flavor. Pasta dinners come in many forms, and rest assured, this mushroom rose pasta is nothing like plain old, buttered noodles. Sautéed onions and mushrooms bring earthy, savory flavor. Italian seasoning and fresh black pepper add aromatic flavors. And the creamy red homemade rose sauce adds richness and decadence.
The homemade rosé sauce. I love pasta. I especially love creamy pastas. And of course my cream of choice is rosé sauce. There is just something about the combination of tomatoes with cream that just creates fireworks when they come together. To make this homemade sauce, all you'll need is tomato puree, half and half, and parmesan cheese. Add some boiled pasta, and voila! You've got a farfalle pasta with mushroom rose sauce ready in just 20 minutes.
Loaded with mushrooms. I love mushrooms, so any recipe with mushrooms as a main ingredient easily works its way into my heart. But if you're not a mushroom fanatic like me, you can still appreciate the fact that mushrooms are a low-calorie source of fiber, protein, antioxidants, and other essential nutrients that boost your health. For more delicious mushroom recipes try Garlic Sautéed Mushrooms, Creamy Garlic Mushrooms, or Vegetarian Stuffed Mushrooms.
Pasta can be healthy. Sure, pasta is high in carbs, but your body needs carbs. They are our bodies' main source of energy. Pasta is low in sodium, fat-free, cholesterol-free and has a low glycemic index (meaning it does not cause blood sugar levels to rise quickly). You can even purchase boxes of "enriched" pastas which are fortified with folic acid and other nutrients. If you keep your portions under control there is no need to sacrifice on comfort foods like pasta. Too much of anything is typically not great.

Ingredients and Substitutions

To make this easy and delicious creamy farfalle pasta with mushroom rose sauce, you will need the following ingredients (full quantities in recipe card below):

farfalle pasta - I used farfalle pasta in this recipe (the adorable bow-tie pasta that grasps tons of sauce in between its little ridges). But the thing about pasta dishes is that you can substitute the farfalle with any type of pasta that you like. Feel free to use any shaped pasta that you like. Some other great alternatives are shells, rotini, penne, and fusili.
olive oil - you can substitute with any vegetable oil that you have on hand such as avocado oil or grapeseed oil.
onion
mushrooms - I like this recipe best with crimini mushrooms (or brown mushrooms) but you can use white mushrooms as well as an easy substitute.
garlic - for the best flavor use fresh garlic. You can substitute with ½ teaspoon of garlic powder, but the flavor will not be as potent.
Italian seasoning - or substitute with dried oregano.
salt and pepper
tomato puree
half and half cream - I used half and half to keep the recipe a little lighter. For a creamier option, use heavy cream or a combination of the two.
Parmesan cheese

You will also need measuring cups and spoons, a large stockpot to cook the pasta, and a large skillet for the sauce. I like using a cast-iron skillet.

How to Customize

This farfalle pasta with light creamy mushroom rose sauce is delicious on its own, but you may want to add some extra ingredients. And you totally can! Try adding:

grilled chicken, shredded chicken, or leftover rotisserie chicken
sautéed or fresh spinach
fresh basil
mozzarella cheese (fresh or shredded)
cooked broccoli, asparagus, or brussels sprouts

How to Make the Best Farfalle Pasta with Mushroom Rosé Sauce

Cook pasta. Bring a large stockpot of salted water to a boil. Cook pasta until al dente or according to package instructions, about 8 minutes. Drain and return to the pot.
Sauté mushrooms. Meanwhile, in a large skillet, heat olive oil over medium heat. Add onions and sauté for 3 minutes until soft and translucent. Then, add mushrooms and sauté for about 5 minutes until they start to soften. Add garlic, Italian seasoning blend, salt and pepper. Stir to combine and continue to sauté until the mushrooms start to caramelize, about 2-3 minutes.
Make rose sauce. Add the tomato puree and bring to a boil. Turn the heat down to low and add the cream. Simmer for 5 minutes.

Toss with pasta. Pour the sauce into the pot of drained pasta. Add Parmesan cheese and toss to coat. Season with extra salt and pepper to taste (if needed). You can also plate the pasta and pour the sauce on top.

Serve. Serve with extra grated Parmesan on top and chopped parsley, if desired.

How to Serve

I like to serve this light creamy mushroom pasta with a healthy side like a salad to balance it out, and some bread to soak up any extra sauce. Some of my favorites to pair with this are:

Storing Instructions

How to store: Keep leftover creamy farfalle pasta with mushroom rose sauce in an airtight container in the fridge for up to 5-7 days.
How to reheat: This pasta reheats well in the microwave on medium-low heat for 2-3 minutes. Stir occasionally, every 30-90 seconds. Be sure to heat in a covered microwave-safe dish and avoid overheating, which can make the pasta tough. You can also reheat on the stove over medium-low heat until warmed through. If the sauce has thickened up too much when stored in the fridge, just add a splash of water to thin it out.

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Tapioca Pearls (Boba)

Making tapioca pearls (boba) at home is so much easier than you think. These brown sugar boba pearls are tender, sweet, and delicious. It's fun to make at home, it will save you so much money (bubble tea is expensive!), and you can customize how sweet it is.

Homemade tapioca pearls are made with just 3 simple ingredients - water, sugar, and uncooked tapioca pearls. It's an essential recipe for all bubble tea lovers to enjoy all summer (or any time of the year).

Making tapioca pearls (boba) at home is easier than you think with just 3 ingredients. Add tender and sweet brown sugar boba pearls to your bubble tea. | aheadofthyme.com

Why You'll Love Tapioca Pearls (Boba)

It's so easy to make. The bubble tea shops might not want you to know this, but it's so easy to make boba! All it takes is boiling your boba, waiting for it to cook, and stirring them around. Once you've finished, mix them with the homemade brown sugar syrup to prevent sticking and to add sweetness. Add it to homemade Bubble Tea and you are all set.
They are bubble tea shop quality. These tapioca pearls taste just like (if not better!) than the ones that you get when you buy bubble tea at your local tea shop. I personally think they taste better because you are making them yourself and you can control how sweet you want to make them.
Tapioca pearls can be a pantry staple. When stored unopened, tapioca pearls can last for 6-12 months in your pantry. Once opened (but still uncooked), it's best to keep them in an airtight container (like a mason jar) to keep them fresh. Air and moisture can make the dry pearls fall apart.

Ingredients and Substitutions

To make the best Tapioca Pearls (Boba), you will need the following ingredients (full quantities in the recipe card below):

tapioca pearls - I used black bobas, but you can use this recipe with clear tapioca pearls or mini tapioca pearls.
brown sugar - you can customize the sweetness in this recipe by adding less brown sugar. I added in ¼ cup, but feel free to reduce it to 2-3 tablespoons if desired. Note that if you taste the tapioca pearl mixture, it will seem overly sweet but once you make your bubble tea it dilutes as it blends into the drink and adds sweetness to the drink.
water

You will also need measuring cups, saucepan, and mesh sieve or strainer.

How to Make the Best Tapioca Pearls (Boba)

Cook tapioca pearls. In a medium saucepan, bring 4 cups of water to a boil over medium-high heat. Add tapioca pearls and turn the heat down to medium-low. Cook for 20-25 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan.
Let rest. Turn off the heat and let the tapioca pearls sit in the hot water for another 20-25 minutes.
Drain. Drain the pearls through a fine mesh sieve and return to the saucepan.
Add brown sugar. Add in brown sugar and ¼ cup water. Stir well and heat over medium heat until the sugar dissolves and the syrup starts to thicken a bit, about 4-5 minutes. When the pearls are fully cooked through, they should be soft and chewy. Serve immediately in bubble tea.

How to Serve Tapioca Pearls (Boba)

You can enjoy your favorite bubble teas with boba such like taro, strawberry, coconut, and more.

Storing Instructions

Tapioca pearls are best if used within a few hours of cooking (within 4 hours). They will get mushy. Make a smaller batch if you are worried about having extras.
If you do have extra, you can store them in an airtight container at room temperature. Cover and fully coat them in the honey syrup so that they don't stick to each other. But again, you need to consume them within 4 hours before they start to get mushy. Do not store in the refrigerator as they will harden.

Troubleshooting

Why are my tapioca pearls too soft?

This will happen if the boba are overcooked, or if they have been sitting out for over 4 hours.

Why are my tapioca pearls too hard?

This will happen if the boba are undercooked or stored in the refrigerator.

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How to Make Bubble Tea

Wondering how to make bubble tea at home? We are sharing three ways to make bubble tea at home and it's a lot easier to make than you think! Whether you want to make plain bubble tea, milk bubble tea, or fruity bubble tea, this simple bubble tea recipe is all you need. It's delicious, refreshing, and simple.

Plus, homemade bubble tea is so much better, healthier, and cheaper than store-bought. It's made with real ingredients (no syrups here!) and you can completely customize the amount of honey or sugar that you add to suit your needs.

It's officially summer which for me means bubble tea season. Who am I kidding? It's bubble tea season for me all year round. However, my consumption of milk tea probably triples during the summer. It is truly a way of life. Long story short, I am super excited to share this easy boba tea recipe with you today.

What is Bubble Tea?

Bubble tea (also known as pearl milk tea, bubble milk tea, tapioca milk tea, or boba tea) is a Taiwanese drink that first originated in the 1980s and has since become widely popular all over Asia, and now all over the world. It is commonly made of tea, milk and chewy tapioca balls or pearls. It can also be made with other toppings in addition to the boba or instead of it, including coconut jelly, lychee, grass jelly, mango, and popping boba.

When it comes to bubble tea, there are so many different flavors that you can enjoy. From simple tea and pearls, to fruit flavors, there are endless of choices to choose from. Today, we are sharing three different ways to make bubble tea:

Plain Bubble Tea - with tea and tapioca pearls
Milk Bubble Tea - with tea, milk, tapioca pearls
Fruity Bubble Tea - with fruit, milk, and tapioca pearls

Why You'll Love Homemade Bubble Tea

It's so easy to make bubble tea at home. Making bubble tea at home is a lot easier than you think. The most time-consuming part is cooking the boba, but really that takes just a few minutes of your actual time, while the rest of the time you are just waiting for it to cook.
It's healthier than store-bought. Making homemade bubble tea is so much healthier than store-bought, especially when we are talking about the fruity milk teas. With this homemade recipe, we are using real fruit, unlike the store-bought drinks which use fruit syrup to achieve that flavor.
It is not overpoweringly sweet. Most times, the bubble tea that you can get from a bubble tea shop is quite sweet. Again, this is because of the syrups that are added to the drink and the vast amount of sugar. With this recipe, we use a little honey (you can use brown sugar for a more traditional flavor), and you can customize the amount you add to the boba depending on your preference.
It's cheaper than store-bought. Bubble tea these days are expensive! It is much cheaper to make your own than to pay someone to mix a couple ingredients together.
It's convenient. I mean the comfort of whipping up a batch of this from your own home means that you can relax at home and soak in the sun on your balcony without stepping a foot out of your house or into your car (provided that you already have the ingredients at home!)

Ingredient Notes

To make bubble tea, you will need the following ingredients (full measurements in recipe card below):

tapioca pearls - you will need tapioca pearls (also called boba) for this recipe because obviously you can't make bubble tea without the "bubbles". Tapioca pearls can be purchased online or at any local Asian grocery store.
honey - honey is stirred into the cooked pearls to add that sweet syrupy flavour. You can also substitute the honey with brown sugar syrup by adding in ¼ cup brown sugar and a ¼ cup water and stirring it in until dissolved.
tea - for the plain boba tea and the milk boba tea, you will need tea. I recommend use black or jasmine tea for the best flavor.
milk - we use dairy milk, but feel free to use any kind of milk alternative such as almond milk, soy milk, or oat milk.
fresh fruit - only required if making the fruit milk tea. We used strawberries, but you can use any fruit that you like such as mango, peach, blackberries, etc.
ice cubes
lemon slices - optional for garnishing the plain bubble tea.

Note that the amount of pearls we make for this recipe is enough for each of the 3 different flavors of tapioca milk tea. If you would like to just make one flavor, make sure to triple the measurements otherwise you will have too much tapioca pearls leftover, and they are hard to store.

Equipment

You will also need measuring cups and spoons, a large cooking pot, and potentially a blender (if making the fruit milk tea).

For serving, you will need glasses and wide straws to be able to accommodate the pearls. These also can also be purchased online or at your local Asian grocery store.

How to Make Tapioca Pearls (Boba)

Cook the boba. In a large saucepan, bring 8 cups of water to a boil over high heat. Add the tapioca pearls and stir gently until they begin to float to the top. Turn the heat down to medium and cook for 40 minutes, stirring occasionally.
Let it sit. Remove from heat, cover, and let sit for another 20 minutes.
Add sweetener. Drain pearls and transfer to a small bowl. Mix in the honey and fully coat. Set aside for 5 minutes.

How to Make the Best Homemade Bubble Tea (Three Ways)

Divide the cooked pearls into three tall glasses.
Create any of the following bubble teas:
1. Plain Bubble Tea: Add tea (or iced tea), ice, and lemon slice.
2. Milk Bubble Tea: Add tea, milk, and ice.
3. Fruity Bubble Tea: Blend fruit, milk, honey, and ice in a blender until smooth. Pour into glass.
Add a wide straw, and enjoy.

Bubble Tea Recipe Video

Recipe Tips and Tricks

Use tapioca pearls within a few hours. Tapioca pearls are best if used within a few hours of cooking (within 4 hours). They will get mushy. Make a smaller batch if you are worried about having extras.
How to store cooked tapioca pearls. If you do have extra, you can store them in an airtight container at room temperature. Cover and fully coat them in the honey syrup so that they don't stick to each other. But again, you need to consume them within 4 hours before they start to get mushy. Do not store in the refrigerator as they will harden.
Why are my pearls too soft? This will happen if they are overcooked, or if they have been sitting out for over 4 hours.
Why are my pearls too hard? This will happen if they are undercooked or if stored in the refrigerator.

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Mexican Chicken Breast

Mexican chicken breast is juicy, tender, and flavorful. This well-seasoned chicken is easy to prep with a quick marinade before it's ready to cook on the stove, air fryer, or in the oven. It's a quick and easy family favorite, perfect for busy weeknights.

Serve Mexican chicken breast over a bowl of Cilantro Lime Rice with a vegetable side dish, as a filling in Chicken Tacos, or over a Mexican Caesar Salad.

Mexican chicken breast is juicy, tender, and flavorful. It's easy to prep with a quick marinade before cooking on the stove, air fryer, or oven. | aheadofthyme.com

Why You'll Love Mexican Chicken Breast

A quick chicken recipe ready in just 35 minutes. Quick dinners are a family favorite in our house, and that includes this Mexican chicken breast recipe. You'll love this recipe on nights when time and energy are running out because it's ready to eat in about half an hour. Plus, you can use leftovers the next day in Chicken Tacos or Chicken Fajitas.
Juicy, tender, flavorful chicken. Thanks to the delicious marinade made of the perfect combination of seasoning including garlic, cumin, and lime juice, the chicken is juicy and full of flavor.
You can cook it in one of three ways. Even if you don't have a lot of experience in the kitchen, you'll find this chicken recipe easy, especially because you can pick how you want to cook it. Try it on the stovetop, in the oven, or in the air fryer. Either way, this Mexican chicken breast is juicy and delicious.

Ingredients and Substitutions

To make this delicious Mexican Chicken Breast, you will need the following ingredients (full quantities in recipe card below):

chicken breasts - you will need boneless and skinless chicken breast for this recipe. You can also use boneless and skinless chicken thighs but you may need to adjust the cook time slightly.
olive oil
garlic
chili powder
ground cumin
paprika
dried oregano
salt and pepper
lime juice

You will also need measuring spoons, mixing bowl or large Ziploc bag, and depending on the cooking method - a large skillet, air fryer, or quarter sheet baking pan.

How to Make the Best Mexican Chicken Breast

Marinate chicken. In a large mixing bowl, combine chicken breasts with 1 tablespoon oil, garlic, and all seasoning including chili powder, cumin, paprika, oregano, salt, pepper, and lime juice. Toss well to coat. Let it marinate for at least 20 minutes or overnight in the fridge. You can also combine everything into a large Ziploc bag and press the seasoning around the chicken to coat.

Cook the chicken. When ready to cook, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken breasts and cook until golden brown, about 6-8 minutes per side. The internal temperature for the chicken should reach 165F as read on a meat thermometer. Turn off the heat and cover the lid. Let the chicken rest for 2-3 minutes.

Air Fryer Mexican Chicken Breast (or in the Oven)

You can also cook the chicken breasts in the air fryer at 350F for 30 minutes until the internal temperature reaches 165F as read on a meat thermometer.

For oven-baked Mexican chicken breast, bake in a preheated 375F oven for 30-35 minutes until the internal temperature reaches 165F as read on a meat thermometer.

How to Serve

Serve Mexican Chicken Breast with your favorite Mexican sides such as:

You can also transfer the chicken breasts onto a cutting board and slice or dice them into smaller pieces to use in Chicken Tacos, Chicken Nachos, and salad such as Mexican Chicken Caesar Salad.

Chicken tacos are juicy and tender, loaded with flavor, delicious, and so easy to make. They are perfect for Taco Tuesday or a Cinco de Mayo Mexican fiesta. | aheadofthyme.com

Storing Instructions

How to store: After the chicken has cooled to room temperature, store it in an airtight container in the fridge. Eat within 3-4 days.
How to reheat: The best way to reheat chicken without drying it out is in the oven with a bit of water. Start by placing the chicken in an oven-safe pan. Then, add 1-3 tablespoons of water. Cover the pan tightly in aluminum foil and bake in a 400F oven for 10-15 minutes. You can also reheat in a 350F preheated air fryer for 10 minutes until warmed through.

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Tortilla Strips

Homemade tortilla strips are crispy, crunchy, and delicious. They are quick and easy to make in just minutes using 3 simple ingredients. Serve baked tortilla strips as a snack on their own with a side of guacamole or salsa for dipping or as a topping on soups and salads.

They are better and fresher than store-bought chips, can be completely customized with any seasoning that you like, and can be cut into different shapes like triangles so that you can have homemade tortilla chips when you have tortillas on hand but no chips.

Homemade tortilla strips are crispy, crunchy, delicious, and easy to make using 3 simple ingredients. Serve as a snack or a topping on soups and salad. | aheadofthyme.com

Why You'll Love Tortilla Strips

Tortilla strips are so easy to make. These baked tortilla strips are so easy to make. In fact, you could probably memorize this recipe after making them just once! Just cut your tortillas into strips, toss in oil, bake, and enjoy! It's that easy.
They are the perfect topping. Store-bought tortilla chips are great to have on hand especially when you want to crush some up to op on soups and salads, but sometimes you eat them all. But, if you have tortillas on hand, it's easy to make homemade tortilla strips in just a moments notice.
You can make them any size. For this tortilla strip recipe, I recommend cutting the tortillas into ½ inch strips. But, you can really cut them into any size or shape you want. For unique tortilla chips, you could even use a cookie cutter to cut out fun shapes!

Ingredients and Substitutions

To make Homemade Tortilla Strips, you will need the following ingredients (full quantities in recipe card below):

tortillas - I used 6-inch corn tortillas. You can also use flour tortillas if you prefer.
vegetable oil - use any vegetable oil that you have on hand including olive oil.
salt

I seasoned these tortilla chips with just salt. If you want to season them with more than just salt, you totally can. Try seasoning with red chili powder, garlic powder, fajita seasoning, or nutritional yeast.

How to Make the Best Homemade Tortilla Strips

Prepare tortillas. Cut the tortillas into ½ inch strips and cut in half. Place the tortilla strips in a medium mixing bowl and toss with vegetable oil.

Tortillas on a cutting board with half of them cut into ½-inch strips. | aheadofthyme.com — Cut tortillas into ½ inch strips.

Homemade tortilla strips in a mixing bowl. | aheadofthyme.com — Cut tortillas into ½ inch strips.

Bake. Spread the tortilla strips evenly on a large half sheet baking pan lined with parchment paper or a silicone baking mat. Bake in a 350F preheated oven for 10-15 minutes until lightly browned and crispy.
Serve. Transfer tortilla chips to serving bowl and toss with salt, to taste.

Uncooked tortilla strips spaced evenly apart on a large baking sheet. | aheadofthyme.com — Place tortilla strips on a lined baking sheet.

Baked tortilla strips on a large sheet pan. | aheadofthyme.com — Place tortilla strips on a lined baking sheet.

How to Store

Store cooked tortilla strips at room temperature for 8-10 days in an airtight container or ziploc bag. Make sure your tortilla strips are completely cooled before you store them. If not, condensation could make your chips soggy, and you don't want that!

How to Serve

Serve homemade tortilla chips on its own as a snack with your favorite dips such as:

You can also serve tortilla strips a topping on your favorite Mexican style soups and salads. I like to serve it on:

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25 Mexican Side Dishes

Preparing a Mexican fiesta for dinner tonight and need the perfect Mexican sides to pair with it? Whether you are making tacos, fajitas, or enchiladas, and you are wondering "what to serve with Mexican food", you are in the right place. We are sharing over 25 of the best Mexican side dishes including everything from rice, veggies, dips, soup, salad, and more. These recipes are perfect for Taco Tuesday, Cinco de Mayo, or anytime you are craving a little fiesta.

Best Mexican Side Dishes

Cilantro Lime Rice

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.

Mexican Street Corn (Elote)

Mexican street corn (elote) is a delicious corn on the cob loaded with a cheesy sauce elevated with cilantro and lime. Creamy, cheesy, spicy, and flavorful.

This authentic Guacamole recipe is quick and easy to make at home with just a few simple ingredients and 5 minutes of time. It's fresh and flavorful. | aheadofthyme.com

Easy Guacamole

Incredibly tasty, this easy and basic guacamole takes less than 5 minutes to make. It is the perfect dip for a Mexican-inspired fiesta party.

Chicken Tortilla Soup

Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican flavours.

Beef Taco Salad

Beef taco salad is a simple, filling, and delicious meal loaded with your favorite taco fillings, and a creamy lime dressing. Make it in 20 minutes.

Homemade Flour Tortillas

Homemade flour tortillas are delicious, soft, and so easy to make! They are easy to make with just 5 pantry staple ingredients and ready in under an hour.

Refried Beans

Homemade Refried Beans are simple, easy to make, and taste better than store-bought refried beans by a mile. They are creamy, chunky, and delicious!

Mexican Street Corn Salad

Mexican street corn salad adds a twist to a classic street food, loaded with freshly grilled corn, a creamy cheesy dressing, and authentic flavor.

Sheet Pan Nachos

Oven-baked loaded sheet pan nachos are a crowd pleaser for an easy weeknight dinner or a crave-worthy appetizer to serve on Cinco de Mayo.

Homemade Pico de Gallo is quick and easy to make at home in just 5 minutes with a handful of simple ingredients. It's fresh, delicious, and authentic. | aheadofthyme.com

Pico de Gallo Chunky Salsa

Easy 5-minute pico de gallo chunky salsa is packed with fresh tomatoes, onion, cilantro, and lime juice (and optional jalapeños for a spicy kick).

Beef Taco Soup

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.

Queso Mexican Cheese Dip

Homemade queso Mexican cheese dip is smooth, creamy, delicious, flavorful, and so easy to make. It's so much better than store-bought in every way.

Mexican Stuffed Peppers

Mexican stuffed peppers are a delicious, wholesome, healthy meal loaded with fun Mexican flavors. It freezes well and is perfect for meal prep.

Creamy Cilantro Lime Dressing

Nothing beats homemade creamy cilantro lime dressing. It's fresh, vibrant, easy to make in 5 minutes, and tastes better than store-bought salad dressing. Serve it over salads, tacos, tostadas, enchiladas, grilled vegetables and meat.

One Pot Spanish Chicken and Rice

Although not a traditional Mexican recipe, this rice pairs well. Packed with flavour, real ingredients and vibrant colours, one pot Spanish chicken and rice is the perfect no fuss, no clean up weeknight meal.

Shrimp Taco Salad

Shrimp taco salad with cilantro lime dressing is flavourful, delicious, and easy to make. It has all the fixings and of shrimp tacos, but without the mess.

Mango Salsa

Fresh mango salsa is sweet, tangy, and delicious. It's a quick and easy recipe that you can whip up with just 6 ingredients and in under 10 minutes.

Creamy Mexican Corn Soup

This vegetarian, hearty and filling, creamy Mexican corn soup is dense, bright, and full of flavour! It is the perfect Cinco de Mayo recipe.

Mexican Chicken Caesar Salad

Mexican Chicken Caesar Salad is a delicious, flavorful twist on a classic Caesar salad with Mexican flavors and ingredients tossed in Caesar dressing.

Vegetarian Chili

Easy one pot vegetarian chili is the perfect warm and cozy comfort meal — it’s hearty, filling, wholesome, flavorful, delicious, and loaded with protein.

7 Layer Dip

This easy and delicious 7 layer dip is the perfect Tex Mex dip to serve at your next party, made with layers of beans, guacamole, salsa, cheese, and more.

Classic Coleslaw

Fresh, crisp, classic coleslaw salad is a must-have recipe for a summer barbecue or picnic, or as an easy make-ahead lunch. Make it in less than 10 minutes.

Tortilla Strips

Homemade tortilla strips are crispy, crunchy, delicious, and easy to make using 3 simple ingredients. Serve as a snack or a topping on soups and salad.

Black Bean Salsa

This quick and easy Black Bean Salsa is a delicious Mexican dip loaded with black beans, veggies, cilantro, and lime juice for the best summer flavor.

How to Make Ahead and Store

You can make many of these Mexican side dish recipes ahead of time and store in the refrigerator for a few days or even in the freezer for up to 3 months. Otherwise, you can prepare the ingredients and store in the refrigerator until ready to assemble and/or cook. Check the individual recipes for full make ahead and storing instructions.

Depending on the recipe, reheat leftovers on the stove over medium-low heat, in place the air fryer or the oven at 300F for 10-15 minutes until warmed through, or in the microwave. If heating from frozen, let it thaw first and then reheat.

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Did You Make Any of These Mexican Side Dishes?

Please leave a comment and rating below, and let me know what you thought of this round up of Mexican side dish recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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Artichoke Soup

Creamy artichoke soup is rich and velvety, healthy and delicious, and so easy to make. Loaded with artichokes, leeks, and potatoes, this flavorful vegetarian soup is nourishing comfort food. It's the perfect soup to make when artichokes are in season in the spring or fall, or can be made any time of the year with frozen or canned artichokes.

Artichoke soup is perfect for a lazy cooking day when you don't feel like spending a lot of time cooking. Plus, it stores well and is freezer-friendly so you can make a big batch of this healthy veggie soup and save it for another day.

Creamy artichoke soup is rich, healthy, delicious, easy to make, and freezer-friendly. This vegetarian soup is loaded with artichokes, leeks, and potatoes. | aheadofthyme.com

Why You'll Love this Artichoke Soup

It's made creamy with potatoes. This super silky and creamy soup only has ¼ cup of cream in the entire pot of 4-6 servings! It gets most of its creaminess from potatoes. The potatoes bulk up and thicken the soup and gives the soup its smooth consistency. Which makes it healthier then traditional cream of artichoke soup.
Loaded with flavor. You would be amazed how just a few vegetables and simple seasoning can result in a delicious and flavorful soup. This creamy soup is loaded with the unique flavour and aroma of sautéed leeks, which go so good with artichokes.
It's quick and easy. This creamy artichoke soup takes under an hour to make, and most of that time is allowing the soup to simmer on the stove. It's perfect lunch or dinner to whip up on lazy weekends.
Serve it anytime of the year. You can make this with fresh artichokes in the spring or fall, or serve it up any time of the year using frozen or canned artichoke hearts. Plus, this soup freezes well so you can make a big batch and enjoy it months down the road.

Artichokes Make this Soup so Healthy

If you like artichokes, you are going to love this soup. If you don't like artichokes, I highly recommend giving them another chance. There are so many health benefits of artichokes including:

improves digestion (it has lots of fibre)
boosts metabolism
regulates blood pressure
high in antioxidants
boosts heart and liver health
improves brain function
prevents cancer
prevents birth defects (it has lots of folic acid)

Ingredient Notes

To make Creamy Artichoke Soup, you will also need the following ingredients (full measurements in the recipe card below):

olive oil
unsalted butter
leeks
garlic
potatoes - I recommend a creamy potato like Yukon gold potatoes. Russet potatoes work well here too. You can choose to peel the potatoes or leave them unpeeled for a more rustic soup.
artichokes - you can use fresh, frozen, or canned artichoke hearts. If using frozen, make sure they are thawed completely before adding them to the hot pot or they will cook unevenly. If using canned, make sure to rinse them to remove any extra seasoning.
stock - I used chicken stock but feel free to use vegetable stock to keep the recipe vegetarian.
salt and pepper
heavy cream - or substitute with cream fraiche
scallions or chives - optional, for garnish.

You will also need measuring cups and spoons, large stockpot, and an immersion blender or stand up blender.

How to Make the Best Creamy Artichoke Soup

Sauté aromatics. Heat oil and butter in a large stock pot over medium-high heat. Add leeks and cook, stirring often, for 5 to 7 minutes. Stir in garlic and cook for 1 more minute.
Add remaining ingredients. Add potatoes and cook for 5 minutes. Then, add artichokes, pour in stock, and season with salt and pepper. Bring to a boil and then turn down the heat to medium-low.
Simmer. Simmer uncovered for 20-30 minutes, until vegetables are tender.
Puree. Use a handheld immersion blender to puree the soup in the pot. If you don't own one, let the soup cool for about 5 minutes and then puree in a standup blender in batches. If you used a blender, return the soup to the pot.
Add cream. Stir in heavy cream. If you find the soup is too thick for your liking, stir in another ½ cup of stock or water.
Serve. Pour into soup bowls and garnish with a drizzle of heavy cream (or a dollop of creme fraiche) and a sprinkle of thinly sliced scallions or chives.

How to Serve Artichoke Soup

This healthy creamy artichoke soup is the type of soup that would be absolutely perfect served in a small bread bowl (can you imagine?). But if that's not an option, make sure to have a crusty baguette on standby! To serve, garnish with a drizzle of heavy cream (or a spoonful of creme fraiche) and top with chives or scallions for freshness and a little bite at the end.

You can serve this delicious artichoke soup as a main dish for lunch along with and a side salad. You can also serve it as a first course to dinner and serve alongside your favorite mains. Some of my favorites to pair creamy artichoke soup with are:

Recipe Tips and Tricks

How to change the consistency: To thin out the consistency of the soup, add more stock. To thicken it, continue to simmer until you reduce the soup to your desired consistency, or add about 1 cup less stock.
How to store: Artichoke soup keeps for up to 4 days in the refrigerator. Store covered in the pot or in an airtight container.
How to freeze: Made too much? No worries, this soup freezes very well. Freeze in an airtight container or freezer bag for up to 3 months. To serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
How to reheat: Reheat creamy artichoke soup on the stovetop over medium-low heat until warmed through. You may have to add a splash of water to thin out the soup if it has thickened up too much when stored.

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Caesar Salad Dressing

Homemade Caesar Salad Dressing is rich, creamy, and flavorful. It's a quick and simple dressing made in just minutes with ingredients like mayonnaise, Parmesan, lemon, garlic, and anchovies that pack on the flavor and give Caesar salads their classic salty, earthy, and umami taste.

Plus, homemade salad dressings are so much better, tastier, and healthier than store-bought. You'll never go back to store-bought after making it at home and realizing how easy it is.

Why You'll Love Homemade Caesar Salad Dressing

It's quick, easy, and simple. If you are tempted to reach for a bottle of store-bought dressing out of convenience, you may rethink that decision once you realize just how quick and easy it is to make homemade Caesar salad dressing. It takes just 5 short minutes to make and consists of one step - mixing the ingredients together.
Loaded with classic flavor. This Caesar dressing is loaded with that classic caesar salad flavor - salty, earthy, and umami. Plus, since homemade salad dressing has no preservatives, you'll be able to taste how fresh it is in every bite.
It's better than store-bought. Making homemade caesar salad dressing is also cheaper and healthier than using bottled store-bought dressing. Again, no preservatives, fillers, or artificial flavors like a lot of the dressings you can find at the store. Just real ingredients.

Ingredient Notes

To make this delicious Caesar Salad Dressing, you will need the following ingredients (full quantities in recipe card below):

mayonnaise
Parmesan cheese
lemon juice
olive oil
garlic
anchovy paste - if you want to keep this salad dressing vegetarian, then omit this. You can substitute anchovy paste with ½ tablespoon of capers.
Dijon mustard
Worcestershire sauce - Worcestershire sauce also contains anchovies, so to keep the dressing vegetarian, just leave this out.
salt and pepper

You will also need measuring cups and spoons and a mixing bowl.

How to Make the Best Caesar Salad Dressing

In a medium mixing bowl, combine all the ingredients. Use a whisk to mix together and stir well to combine.

Note that caesar dressing is typically thicker than other dressings. If this recipe is too thick for you, whisk in 1 tablespoon of water to thin it out.

How to Serve

Serve Caesar Salad Dressing with Caesar Salad of course! But there are so many other ways that you can serve it. For more creative ideas, try:

Drizzle it over any salad you like such as Mexican Chicken Caesar Salad, Coleslaw, Garden Salad, Tomato Cucumber Avocado Salad, or Mediterranean Chickpea Wedge Salad.
Use it a spread in sandwiches, wraps, and burgers. Try it with a Classic Hamburger or Turkey Burgers.
Use it as a dipping sauce in a Veggie Tray.
Use it as a marinade on grilled meat. Marinate Chicken Breast or Chicken Wings overnight.
Add it to Roasted Vegetables such as Roasted Cauliflower and Potatoes.
Drizzle it over Grilled Corn on the Cob or Oven-Roasted Corn on the Cob.

How to Store

Homemade salad dressing doesn't keep for nearly as long as a store-bought dressing because it doesn't have any added preservatives. Keep leftover caesar dressing in an airtight container in the fridge for up to one week.

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Mexican Chicken Caesar Salad

Mexican Chicken Caesar Salad is a delicious and flavorful twist on a classic Caesar salad. With tender and juicy, well-seasoned chicken, an assortment of Mexican flavors and ingredients including crunchy homemade tortilla strips, all tossed in a Mexican-style Caesar salad, this salad is one you won't regret making!

Sometimes we just get sick of the same old classic recipes. So why not make things more interesting by combining different flavors and cuisines together to create something completely new? We love serving this Chicken Caesar Salad on taco night, Cinco de Mayo, or anytime we are craving salad and Mexican food.

Why You'll Love Mexican Chicken Caesar Salad

A twist on a classic Caesar salad. A Caesar salad is one of the simplest salads to make with one of the most distinct dressings. But sometimes in life, you need a little fiesta! So, we decided to take it to another level by adding in some traditional Mexican ingredients including black beans, corn, and avocado. And why use croutons when we have tortilla strips? This added the much-needed crunch. A salad so tasty and refreshing, you won't even miss the Parmesan!
The most flavorful chicken. This might be most flavorful chicken ever. It's well-seasoned and marinated in Mexican flavors including cumin, chili powder, and paprika. Plus, you can cook the chicken on the stovetop, in the oven, or in the air fryer - whatever method works best for you!
The Mexican-style Caesar dressing. We also added Mexican flavours of lime and cilantro to our homemade classic Caesar salad dressing. But you can totally use store-bought dressing too. And if you want to add in some heat to this salad, throw in a pinch a of chili flakes (entirely optional!).

Move over Caesar, there is a new salad in town! O'le!

Ingredient Notes

To make this delicious Mexican Chicken Caesar Salad, you will need the following ingredients (full measurements in recipe card below):

chicken breasts - I like to use boneless and skinless chicken breast in salads. You could also use boneless and skinless chicken thighs if you prefer.
chicken marinade - made in just minutes with a combination of olive oil, garlic, lime juice, chili powder, ground cumin, paprika, dried oregano, salt, ground black pepper. You could also opt for a simple seasoning of ground cumin, salt, and pepper (see tips in recipe card).
romaine lettuce
corn - I cooked frozen corn. You could also use freshly cooked kernels from Grilled Corn on the Cob or Oven-Roasted Corn on the Cob.
black beans - you can use black beans cooked from dried beans, or use canned beans.
avocado
tortilla strips - I like having a batch of tortilla strips for recipes like this. They are super easy to make at home with just a couple of minutes of prep time. You can of course also use store-bought or crumble up some tortilla chips.
lime wedges - optional, for serving.
Mexican caesar dressing - made with Caesar salad dressing, lime juice, cilantro, and cumin. You can also add some dried chilli flakes for extra spice. You can also just use plain Caesar salad dressing if that is easier.

This recipe is also completely customizable. Feel free to add in your favorite veggies such as tomatoes, cucumbers, shredded cabbage, and/or red onions.

How to Make the Best Mexican Chicken Caesar Salad

Cook the chicken

Marinate the chicken. In a large mixing bowl, combine chicken breasts with ½ tablespoon oil, lime juice, garlic, and all seasoning including chili powder, cumin, paprika, oregano, salt, and pepper. Toss well to coat. Let it marinate for at least 20 minutes or overnight in the fridge. You can also combine everything into a large Ziploc bag and press the seasoning around the chicken to coat.
Cook the chicken. When ready to cook, heat the remaining ½ tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken breasts and cook until golden brown, about 6-8 minutes per side. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
- Air fryer instructions: You can also cook the chicken breasts in the air fryer at 350F for 30 minutes until the internal temperature reaches 165F as read on a meat thermometer.
- Oven instructions: You can bake in a preheated 375F oven for 30-35 minutes until the internal temperature reaches 165F as read on a meat thermometer.
Slice. Remove from heat and transfer chicken breasts to a cutting board. Slice each breast into small strips of cubes.

Assemble the salad

In a large serving bowl, add romaine lettuce, corn, black beans, avocado, tortilla strips, and sliced chicken.

In a small mixing bowl, combine Caesar salad dressing, lime juice, cilantro, cumin, and dried chili flakes (if using). Stir well until combined. Pour dressing over salad and toss to coat. Season with salt and pepper to taste, if needed, and serve with lime wedges on the side.

How to Serve

Serve Mexican Chicken Caesar Salad with your favorite Mexican dishes. Some of my favorites to serve this with are:

Storing Instructions

Make ahead instructions: To make ahead, store the salad, chicken, and dressing separately in airtight containers in the refrigerator. The chicken will last up to 3 days, and the salad and dressing will last up to 1 week. Then, toss and combine just before serving or packing for lunch. This will keep your salad looking and tasting fresh.
How to store: If you have any leftovers, store this Mexican chicken salad in the refrigerator for up to 3 days. Store it in an airtight container or in a bowl wrapped tightly with plastic cling wrap.

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Chicken Tacos

Chicken tacos are juicy and tender, loaded with flavor, and so easy to make. This Mexican dish is packed with seasoned chicken, wrapped in soft tortillas, and topped with crunchy onions and fresh cilantro for the perfect balance of flavor and texture. It's savory and delicious.

I mean, you really can't go wrong with tacos. Plus, they are ready in 45 minutes so they are perfect for Taco Tuesday, a Cinco de Mayo Mexican fiesta, or any day of the week. Everyone loves them!

Why You'll Love Chicken Tacos

What's not to love about tacos? Tacos are popular for a reason. These handheld wraps are so delicious. Whether you prefer store-bought or homemade tortillas, corn or flour tortillas, you'll love these chicken tacos without a doubt.
The most flavorful chicken. Seasoned with garlic, lime juice, chili powder, ground cumin, paprika, dried oregano, salt, and pepper, the chicken filling is savory, flavorful, slightly spicy, and delicious.
Add your own toppings. These chicken street tacos are topped with onions and cilantro, which are the traditional toppings for street tacos. Salsa can also be added if keeping things traditional. But you can customize it however you'd like with your own toppings. Try avocado, fresh tomatoes, shredded cheese, or hot sauce.
Taco night is ready in just 45 minutes. These chicken tacos take about 45 minutes to make from start to finish, and it's well worth it once you take that first bite. Try serving it in a taco-bar style where everyone can build their own taco. This will also make storing leftovers easy. For more taco night ideas, try Fish Tacos with Lime Crema, Mexican Ground Beef Tacos, Pulled Pork Tacos (Carnitas), or Shrimp Tacos with Lime Crema Slaw.

Ingredients and Substitutions

To make this delicious Chicken Tacos, you will need the following ingredients (full quantities in recipe card below):

chicken breasts - we like using boneless and skinless chicken breasts for these tacos. You can also use boneless and skinless chicken thighs for meat that is a little more tender.
chicken marinade - made in just minutes with a combination of olive oil, garlic, lime juice, chili powder, ground cumin, paprika, dried oregano, salt, ground black pepper.
flour tortillas - our homemade flour tortillas were perfect for this recipe. You can also use store-bought flour tortillas or corn tortillas. We opted for larger 8-inch tacos and ended up with 8 tacos. If you are using 6-inch tacos, you will likely end up with about 10 tacos.
onions
cilantro

Taco Toppings

We topped our chicken tacos with onions and cilantro, inspired by the tacos at our favorite local Mexican restaurant.

You can enjoy them without any toppings, or switch up the toppings. Try them with:

Pico de Gallo or Mango Salsa
diced lettuce
diced tomatoes
shredded cheese

For a saucier topping, feel free to add sour cream, Lime Crema, Creamy Cilantro Lime Dressing, or Guacamole.

How to Make the Best Chicken Tacos

First, cook the chicken

In a large mixing bowl, combine chicken breasts with 1 tablespoon oil, garlic, and all seasoning including chili powder, cumin, paprika, oregano, salt, pepper, and lime juice. Toss well to coat. Let it marinate for at least 20 minutes or overnight in the fridge. You can also combine everything into a large Ziploc bag and press the seasoning around the chicken to coat.
When ready to cook, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken breasts and cook until golden brown, about 6-8 minutes per side. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
- Air fryer instructions: You can also cook the chicken breasts in the air fryer at 350F for 30 minutes until the internal temperature reaches 165F as read on a meat thermometer.
- Oven instructions: You can bake in a preheated 375F oven for 30-35 minutes until the internal temperature reaches 165F as read on a meat thermometer.

Transfer the chicken breasts onto a cutting board and dice into small ½-inch pieces. Return the diced chicken to the skillet and toss in the pan juices to coat. Set aside.

How to Assemble Chicken Tacos

Heat the tortillas according to the package instructions, or heat in an ungreased cast-iron skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges. Repeat with all tortillas.
Divide the chopped chicken into each tortilla and top with chopped onions, cilantro, and a squeeze of lime juice. You can also top chicken tacos with Pico de Gallo, Lime Crema, Creamy Cilantro Lime Dressing, Guacamole, or Mango Salsa.

How to Serve

Serve Chicken Tacos with your favorite Mexican dishes. I like to serve it with:

Storing Instructions

How to store: If planning to make this ahead or planning to have leftovers, assemble only what you are going to eat and store the chicken and tortillas separately. Then, only assemble when you're ready to eat. The chicken will last for 3-4 days in the fridge inside an airtight container.
How to reheat: Reheat tortillas as directed in recipe. To heat chicken taco meat, preheat a pan with a lid with a few tablespoons of water in it. Add the chicken and cover. Cook for 5-10 minutes until warm. The water and lid will prevent the chicken from becoming dry.

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Roasted Carrot and Ginger Soup

Roasted carrot and ginger soup is rich and velvety, smooth and creamy, and so delicious. Loaded with roasted carrots and ginger, this flavorful vegetarian soup is healthy and nourishing. It's a quick and easy soup that is made even faster when using leftover carrots.

Plus, this roasted carrot soup stores well and is freezer-friendly so you can make a big batch and save it for a quick meal another day.

Why You'll Love Roasted Carrot and Ginger Soup

It's quick and easy to make. If you have a batch of leftover roasted carrots, this roasted carrot soup takes just 35 minutes to cook. It's the perfect lunch or dinner to whip up when you don't feel like having the same leftovers over and over again.
It's healthy. This vegetarian soup is loaded with carrots, ginger, and onion - all of which have great health benefits. It's a nourishing soup that will give your body a boost and help fight off any colds.
Roasted veggies make everything better. Carrot soups can get a little boring but when you roast the carrots first and add a kick of ginger, you will experience a transformation right before your eyes. A transformation into a smooth, rich and velvety roasted carrot and ginger soup. It is full of flavour, healthy, and super easy to make. In other words, perfect.
Serve it anytime of the year. You can find carrots all year round which means this roasted carrot and ginger soup is the perfect soup to serve any time of year. It one of our favourites during the fall and winter, and it still finds its way onto our dinner table in the spring. You know, those days in between the sunshine, when it is cold out and the skies are grey.

Ingredient Notes

The obvious ingredients are carrot and ginger, but you will also need a few other pantry and refrigerator staples. To make this delicious roasted carrot soup, you will need (full measurements in the recipe card below):

roasted carrots - this recipe is a great way to use up and roasted carrots that you have. I used leftover Garlic and Herb Roasted Carrots, but you could use any similar leftover roasted carrots.
ginger
butter
onion
vegetable broth - feel free to substitute with chicken broth instead.
half and half cream - feel free to substitute with heavy cream for a creamier soup.
salt and pepper
soup toppings - top the soup with your favorite soup toppings including cream, pumpkin seeds, chopped parsley, and/or ground black pepper.

How to Cook Roasted Carrot and Ginger Soup

The best part about this soup is that it is so easy to whip up. You literally throw your ingredients into a large pot, cook, puree and serve. Yes, it is that easy.

Prepare roasted carrots. Make a batch of Garlic and Herb Roasted Carrots or use any leftovers that you have. Chop the carrots up into 1-2 inch pieces and set aside.

Sauté aromatics. Melt butter in a heavy pot over medium heat. Add onion and cook for 2-3 minutes until soft and tender. Stir in ginger and cook for another minute.
Simmer. Add roasted carrots and vegetable broth. Bring to a boil and reduce heat to medium low. Cover and simmer for 30 minutes.

Puree. Transfer the soup to a food processor or blender and puree until smooth. You can also puree in the pot using an immersion blender.
Season. Pour soup back into pot and stir in the cream. Season with salt and pepper to taste.
Serve. Transfer the soup to serving bowls and garnish with your favorite toppings including cream, pumpkin seeds, chopped parsley, and freshly ground black pepper.

Recipe Tips and Tricks

Make it vegan: To make this soup vegan, dairy-free or paleo, substitute the butter for 2 tablespoons of olive oil, and substitute the half and half cream for coconut milk or cream.
How to change the consistency: To thin out the consistency of the soup, add some water. To thicken it, continue to simmer until you reduce the soup to your desired consistency.
How to store: Roasted carrot and ginger soup keeps for up to 4 days in the refrigerator. Store covered in the pot or in an airtight container.
How to freeze: Made too much? No worries, this soup freezes very well. Freeze in an airtight container or freezer bag for up to 3 months. To serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
How to reheat: Reheat roasted carrot soup on the stovetop over medium-low heat until warmed through. You may have to add a splash of water to thin out the soup if it has thickened up too much when stored.

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Chocolate Macarons with Chocolate Buttercream

Chocolate macarons with chocolate buttercream are light and delicate, rich and sweet, and crispy and chewy. With a creamy and smooth chocolate buttercream center sandwiched in between slightly crunchy chocolate macaron shells - these are the perfect treat.

If you are a fan of macarons and chocolate, then you will love these sweet cookies. Plus, homemade macarons are a lot easier to make than you think, and they are ready in under an hour! Follow all my tips, tricks, and troubleshooting advice for the best results.

Why You'll Love Chocolate Macarons with Chocolate Buttercream

They're easier to make than you think. Macarons are a delicate sandwich cookie which might look impossible to make, and they can be difficult to get just right. But if you measure out your ingredients accurately, and follow the simple steps in this recipe, they are actually quite easy to master again and again.
They're ready in under an hour. Making chocolate macarons with chocolate buttercream takes just less than an hour to make, and half of that time is spent waiting for the macaron shells to set and be ready to bake.
It's a chocolate macaron! Who doesn't love the light and fluffy, slightly crunchy, airy texture of a macaron cookie? Now, add a hint of chocolate to the mix and fill it with homemade chocolate buttercream. To put it simply, you'll love this recipe because you will end up with a batch of chocolate macarons with chocolate buttercream.

Ingredient Notes

To make Chocolate Macarons with Chocolate Buttercream, you will need the following ingredients (full quantities in the recipe card below):

almond flour - you will need almond flour (not almond meal) and you cannot substitute with regular all-purpose flour. You can also make your own by grinding skinless, unsalted, raw almonds to a super fine powder using a heavy duty blender.
confectioners' sugar
unsweetened cocoa powder
egg whites - the egg whites need to be at room temperature, so make sure to set them out on the kitchen counter for a while.
granulated sugar
chocolate buttercream - make it in minutes using melted dark chocolate (can use semi-sweet chocolate if you want), butter, confectioners' sugar, heavy whipping cream (or whole milk), and a pinch of salt.

Equipment

To make french macarons, you will need:

measuring cups and spoons or a kitchen scale
mixing bowl
piping bag and large ½ inch round tip
silicone baking mat, macaron baking mat, or parchment paper
large half sheet baking pan
wire cooling rack

How to Make the Best Chocolate Macarons with Chocolate Buttercream

Combine dry ingredients. In a large mixing bowl, use a fine-mesh sieve to sift the almond flour, confectioners' sugar, and cocoa powder together. Pressing down on any clumps, and set aside.
Beat the egg whites. Use a hand mixer or stand mixer with the whisk attachment on medium speed to beat the egg whites until they become foamy and soft peaks form, about 2 minutes. Turn the mixer up to high speed and gradually add in the granulated sugar. Beat until stiff, glossy peaks form, about 2 more minutes.
Fold in dry ingredients. Using a spatula or wooden spoon, gently fold half of the dry ingredients into the egg white mixture. Fold in the remaining half of the dry ingredients. Keep folding gently until it reaches a flowing lava-like consistency. Do not overmix.

Pipe the macaron shells. Line a large half sheet baking pan with parchment paper or a silicone baking mat (a macaron baking mat will make it really easy to measure out the macaron shells). Spoon the mixture into a piping bag fitted with a ½ inch round tip. Pipe 1-inch rounds on the lined baking sheet, spacing them about an inch apart.
Form a skin. Tap the baking sheet firmly against the counter 3-4 times to release any air bubbles from the macarons. Any remaining bubbles can be popped with a toothpick. Allow the macarons to sit at room temperature for 25-30 minutes to rest and form a skin.
Bake. Meanwhile, preheat the oven to 300F degrees. Place the baking tray in the center rack of the oven and bake for 14-15 minutes. Let the macarons cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to cool completely. Cooled macaron shells should be easy to peel off the parchment paper.

How to Make Chocolate Buttercream Filling for Macarons

First, melt the chocolate (2 ways!)

Melt the chocolate either on the stove or in the microwave:

On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate chips with vegetable oil on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the chocolate and vegetable oil into a microwave safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.

Once melted, allow the chocolate to cool down to room temperature, about 5 minutes.

Then, combine all the ingredients.

In a medium mixing bowl, cream the butter with a hand mixer until smooth. Add in the cooled dark chocolate and beat together until combined. Slowly add in the powdered sugar and beat until fully combined. Pour in the heavy whipping cream and add a pinch of salt. Continue to beat for an additional 10-15 seconds.

You can fill the chocolate macaron shells with other fillings such as Salted Caramel Sauce, Chocolate Ganache, Nutella, Vanilla Buttercream, or Strawberry Jam.

How to Assemble Chocolate Macarons

Transfer the chocolate buttercream to a piping bag fitted with a star tip (or any other tip you may have). Pipe the butter cream into the flat side of half of the macaron shells. Start from the center and move to the edges, leaving a little space on the edges. Top each piped macaron with on of the remaining macaron shells.

Place macarons in an airtight container in the refrigerator overnight to mature (which allows the filling to soften the shells and flavor them). Bring them back to room temperature when ready to serve.

Recipe Tips and Tricks

Use a kitchen scale: When it comes to making macarons, accuracy is key. Any small or minor adjustments to the quantities of the ingredients can dramatically affect the outcome. The best way to ensure the macarons are perfect is to use a kitchen scale to accurately weigh and measure all of your ingredients.
Use a macaron mat: Consider getting a macaron baking mat if you plan to make macarons multiple times. Although you don't need one, a macaron mat makes the process easier since it helps you pipe out equally sized circles to end up with the same sized macaron shells.
How to store macarons: Store chocolate macarons with chocolate buttercream in an airtight container. They will last for up to 24 hours at room temperature or up to a week in the fridge.
How to freeze macarons: You can freeze french macarons for up to 3 months. Store them in an airtight container or freezer bag.

Troubleshooting

Why didn't my macarons have feet? This normally happens if you don't let the macarons develop a skin for a full 30 minutes at room temperature before being placed into the oven. This can also be caused by overfolding the batter, resulting in the macarons not having "feet" or raw edges.
Why do my macarons have a pointy top? This happens if the batter is underfolded. It can also happen if you do not tap the tray with the piped macarons on the counter to release the air bubbles, which will help smooth out the macarons.
Why are my macarons lumpy and bumpy? This can happen if you do not sift the almond flour through a fine mesh sieve to remove any clumps. It can also happen if the batter is not mixed properly.
Why did my macarons crack? This can happen if there is too many air bubbles in the batter. To keep them from cracking, you need to tap the tray with the piped macarons on the counter to release the air bubbles, to help smooth out the macarons.
Why are my macaron shells flat or hollow? This can happen if the egg whites are not whipped to stiff peaks. Overmixing can also cause hollow shells because it causes the air bubbles to deflate during the baking process. Hollow macarons can also result if you take them out of the oven too early.

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25 Cast Iron Skillet Recipes

One of my favorite items in my kitchen is my cast iron skillet. It's a useful tool that allows you to sauté delicious meals on it over the stove, and then pop into the oven to continue to bake if needed - whether it's to melt cheese on top, create golden brown crust, or bake bread. So if you just purchased a new cast-iron pan and can't wait to use it, you have had it for a while are look for more recipes to cook in it, then you are in the right place. We are sharing over 25 of the best cast iron skillet recipes for breakfast, lunch, or dinner including pasta, pizza, chicken, ground beef, bread, eggs, and more.

Best Cast Iron Skillet Recipes

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.

Skillet Cinnamon Rolls

Soft and fluffy skillet cinnamon rolls are filled with classic cinnamon sugar and topped with homemade cream cheese icing. Sweet, buttery, and delicious.

Easy 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.

Easy Chicken Parmesan (Parmigiana)

Easy chicken parmesan (parmigiana) with crispy breaded chicken, tomato sauce, and melted mozzarella and parmesan cheese. The best comfort chicken dinner.

Skillet Shepherd's Pie

Skillet shepherd's pie is a savoury and hearty traditional comfort food. With flavourful beef and fluffy potatoes, this cozy meal it will warm you up.

Creamy Brussels Sprouts Bake

Delicious, garlicky, cheesy and creamy brussels sprouts bake is the ultimate comfort food side dish. So flavourful and the best way to eat brussels sprouts.

Baked Queso Chicken

Baked queso chicken with tomatoes is an easy, cheesy, delicious chicken dinner that takes just 30 minutes to cook. The best weeknight dinner.

Apple Dijon Braised Chicken Thighs

Tender and juicy apple dijon braised chicken thighs with potatoes is juicy, tender and so succulent that it falls off the bone, yet so crispy outside. Serve with some bread to soak up all that juice. Try homemade ciabatta rolls or green onion dinner rolls.

Spring Vegetable Frittata

Spring vegetable frittata is a delicious breakfast or served at any time of the day. It's a one-pan meal that starts on the stove and moves to the oven. This is one of my favorite breakfast ideas!

Seared Scallops

Garlicky, buttery, and perfectly seared scallops take less than 10 minutes to prep and cook. It's the easiest fancy, restaurant-grade meal to make at home.

Skillet Chicken Thighs and Potatoes

Tender, juicy, and crispy one pan skillet chicken thighs and potatoes and carrots is an easy weeknight dinner on your dinner table in less than 45 minutes. Serve with a warm brussels sprouts salad on the side.

Quick and Easy Skillet Dinner Rolls

These fluffy, quick and easy dinner rolls will melt in your mouth, making them the only bread recipe you’ll need to complement any meal.

Shrimp Fettuccine Alfredo Pasta Bake

Creamy shrimp fettuccine alfredo pasta bake is garlicky, buttery, cheesy, loaded with shrimp + parsley and topped with mozzarella. Easy comfort food goals.

Mediterranean Baked Shrimp Orzo

Mediterranean baked shrimp orzo is a complete wholesome one pot meal with delicious sautéed vegetables, juicy shrimp, and orzo pasta. Make it in 30 minutes.

Apple Cider Chicken with Butternut Squash

One of my favourite chicken recipes is quick, easy, one pan apple cider chicken with butternut squash, apples, and thyme, cooked in an apple cider sauce. Serve this fall meal in just 40 minutes. Don't forget some crusty bread to soak up all that juice.

Shakshuka

Shakshuka is a quick and easy, one-pan Middle Eastern classic with a savory saucy tomato-vegetable base and perfectly poached eggs on top.

Cheesy Garlic Dinner Rolls

Quick and easy, 90-minute cheesy garlic dinner rolls are soft and fluffy, buttery and garlicky, and full of cheese inside. The perfect side for dinner.

Turkey Parmesan

Baked turkey parmesan with a delicious, crispy, breaded coating covered in a rich homemade tomato sauce and topped with melted mozzarella and parmesan.

The Best Ribeye Steak

Better than the steakhouse, the best tender and juicy ribeye steak with a perfect seared crust is garlicky, buttery and packed with so much flavour. Serve with a side of Air Fryer Asparagus or Mascarpone Mashed Potatoes.

Skillet Chicken with Lemon Garlic Sauce

Delicious creamy skillet chicken with lemon garlic sauce is a one-skillet meal that is ready in 30 minutes. It's garlicky, saucy, creamy, and so flavourful. Bread is a must to dip into this delicious sauce. Try pull apart garlic bread or easy no yeast biscuits.

15-Minute Caprese Frittata

This 15-minute caprese frittata is the recipe you’ve been waiting for -- tomatoes, basil, fresh mozzarella wrapped between fluffy, light eggs. A go-to breakfast for easy entertaining.

Herb-Crusted Rack of Lamb

This delicious garlic and herb-crusted rack of lamb is tender, juicy, and flavourful. It is surprisingly quick and easy to make at home in about 30 minutes.

Brie Mac and Cheese

Brie mac and cheese takes traditional macaroni and cheese to the next level. It's creamy, comforting, delicious, and easy to make in about 30 minutes.

Chicken Madeira

Chicken Madeira with sautéed mushrooms and tender crisp asparagus is topped with melty mozzarella cheese. Cheaper and better than the Cheesecake Factory!

Skillet Chicken Fajitas

Skillet chicken fajitas are a light, fresh, and sizzling dish bursting with flavour, packed with colorful vegetables, and wrapped in warm tortillas.

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Did You Make Any of These Cast Iron Skillet Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of these easy cast iron skillet 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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Coconut Turkey Curry

Coconut turkey curry is creamy, rich, and flavorful. This delicious curry is the perfect recipe to make when you have turkey leftovers from a holiday party. Using cooked turkey is a lifesaver when you are short on time, and this quick and easy dinner is ready in just 30 minutes!

This is a super simple recipe that can be made in one skillet or pot with minimal prep. In fact, make a big batch because leftovers taste even better! Serve it with Steamed Rice or Garlic Naan.

Why You'll Love Coconut Turkey Curry

It's a quick and easy 30-minute dinner. Quick dinners are always a family favorite around here, especially after a busy day. You will love how easy a delicious meal like this can come together without a whole lot of effort.
It's packed with flavor. It is amazing how just a handful of spices like curry powder, garlic, and ginger can add so much flavor to this creamy coconut curry turkey.
It's customizable. We used green peppers in our leftover turkey curry, but you can customize it with whatever veggies that you have on hand. Try it with broccoli, cauliflower, or carrots.
A great way to use leftover turkey. I love coming up with new ways to use leftover turkey from a big holiday meal like Thanksgiving or Easter. This turkey curry is definitely a winner around here. You can also use the recipe with shredded chicken or leftover roast chicken.

Ingredient Notes

To make this delicious Coconut Turkey Curry, you will need the following ingredients (full quantities in recipe card below):

cooked turkey - this easy leftover turkey recipe calls for 2 cups of cooked turkey cut into 1-inch cubes. Some of my favourite turkey recipes to make and use in this curry are Instant Pot Whole Turkey, Instant Pot Turkey Breast, Slow Cooker Turkey Breast, Juicy Roasted Turkey Breast, or Whole Roast Turkey.
vegetable oil - I used avocado oil, but any vegetable oil works.
onion
garlic + ginger
curry powder
coconut milk - I recommend regular coconut milk for the creamiest option. You can use lite but note that it will not be as rich and creamy. A pro tip when cooking with canned coconut milk is to shake your canned coconut milk before adding it to your curry. Coconut milk has a tendency to separate, and this will help ensure your curry is smooth with no chunks of coconut fat.
turkey stock - you can also substitute with chicken stock.
sugar
lime juice - or substitute with lemon juice.
green bell pepper - feel free to use any colored bell peppers that you have on hand.
fresh cilantro - optional for flavor and garnish.

You will also need measuring cups and spoons and a large skillet.

You can also customize this turkey curry with other veggies that you have on hand. Consider adding: broccoli, cauliflower, zucchini, spinach, and snap peas.

How to Make the Best Coconut Turkey Curry

Sauté aromatics. Heat oil in a large skillet over medium-high heat until the oil sizzles, about 1 minute. Add onion, garlic, and ginger and sauté until fragrant, about 1 minute. Add curry powder and stir well until evenly combined. Continue to cook for 1 minute.
Make curry sauce and simmer. Add coconut milk, turkey stock, sugar, and lime juice. Stir well to combine and bring the sauce to a boil. Reduce to medium heat and let the sauce simmer for 10-12 minutes until thickened a bit.
Add turkey. Add cooked turkey and bell pepper. Mix well and cook until heated through, about 3-4 minutes.
Serve. Top with fresh cilantro and serve warm with Coconut Rice or Steamed Rice.

How to Serve

Serve Coconut Turkey Curry with your favorite sides. I like to serve it with:

Storing Instructions

How to store: Allow leftover turkey coconut curry to cool to room temperature, then store in an airtight container. Cooked turkey lasts for about 3-4 days in the fridge, so you'll need to do some math to figure out how long your coconut turkey curry will keep. If you made the turkey two days ago, you can expect your turkey curry to last about 2 more days.
How to freeze: This curry also freezes well. To freeze, transfer the curry to an airtight container or freezer bag and store for up to 3 months. Allow it to defrost overnight in the fridge before reheating.
How to reheat: You can reheat this turkey curry in the microwave covered on high for 30-60 seconds, or on the stovetop over medium-low heat for 10 minutes until warmed through, stirring frequently.

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Homemade Flour Tortillas

Homemade flour tortillas are delicious, perfectly soft, and so easy to make! This is a staple ingredient to have in your back pocket because you can use them to make everything from wraps, quesadillas, tacos, fajitas, burritos, and so much more.

These homemade flour tortillas are soft and tender yet durable enough to hold an over-stuffed burrito together. Plus, they are easy to make with just 5 pantry staple ingredients (which you probably have right now) and can be ready in under an hour - or quicker if you follow some of my easy tips below.

Why You'll Love Homemade Flour Tortillas

It has just 5 ingredients. Did you know that you only need five ingredients to make flour tortillas at home? And one of those ingredients is water. For these homemade flour tortillas, you only need flour, salt, baking powder, oil, and water.
They're easy to make. This homemade flour tortillas recipe is so simple that you can memorize it and make it over and over again. Just blend all the ingredients, knead the dough, roll and shape into tortillas, and cook in a hot pan. That's it!
You'll always have tortillas. You can say goodbye to last-minute runs to the store because you can make homemade flour tortillas yourself in less than on hour. With this homemade flour tortilla recipe, you can make tortillas anytime and enjoy any recipe that calls for tortillas - even if the store is closed.

Ingredients and Substitutions

To make these delicious Homemade Flour Tortillas, you will need the following ingredients (full quantities in the recipe card below):

all-purpose flour
salt
baking powder
oil
water

You will also need a kitchen scale (or measuring cups and spoons), mixing bowl, and cast-iron skillet.

How to Make the Best Homemade Flour Tortillas

Make the dough. In a large mixing bowl, whisk together flour, salt, and baking powder until evenly combined. Stir in oil and water. Mix well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour from the sides of the bowl.
Knead the dough. Transfer the dough mixture onto a clean and dry surface. Knead the dough for 8-10 minutes until it turns into a smooth dough ball. You can also knead the dough on medium speed in a stand mixer for 6-8 minutes until smooth.

Tips for Kneading Dough

How to knead dough: 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.

Let rest. Cover the dough with plastic cling wrap and let it rest for 10- 15 minutes. This will help dough develop gluten strength.

Shaping Tortillas

On a clean surface, roll the dough into a 16-inch long log and use a bench scraper or knife to divide it evenly into 12-14 pieces. Shape each piece into a ball. Use a rolling pin to roll each ball into a 6-inch disc.

How to Cook Homemade Tortillas

Heat a large cast-iron skillet over medium heat until hot, about 1-2 minutes. Place one tortilla on the skillet at a time and cook for 45 seconds to 1 minute on each side until lightly browned. You should see the tortillas rise and form bubbles on top.

Repeat with all tortillas and cover with a clean tea towel to keep them soft.

How to Serve

Serve Homemade Flour Tortillas with your favorite Mexican dishes. They are great to use in any taco, fajita, or quesadilla recipe. I like to use them in:

Vegetarian quesadillas are quick and easy, completely customizable, loaded with veggies and beans. Serve this kid-friendly Mexican meal for lunch or dinner. | aheadofthyme.com

Ground beef tacos are delicious, authentic, and so easy to make. They're savory, spicy, creamy, and fresh. The perfect recipe for a Mexican fiesta. | aheadofthyme.com

Recipe Tips and Tricks

Cut your cooking time in half: To speed up the cooking process, put two or more pans on the stove to heat your tortillas at the same time!
Make ahead tip: If you know you'll want to reheat your tortillas in a pan later, consider undercooking them slightly. That way, they won't overcook or burn the next time you put them on the pan.
How to store: Homemade flour tortillas can be left at room temperature, covered in a tea towel, for 12 hours. After that, you'll want to keep them in an airtight container in the fridge for up to one week.
How to reheat tortillas: For a crispy tortilla, reheat on the pan the same way you cooked them. For soft tortillas, wrap in aluminum foil and then bake in a preheated 350F oven for 5 minutes until warm.

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Air Fryer Vegetables

Air fryer vegetables are healthy, flavorful, and delicious. This vegan side dish is quick and easy to make in the air fryer in under 15 minutes. Simply prep and chop your veggies, season them, and pop into the air fryer and let it do its thing. Plus, you can completely customize it with any vegetables that you have on hand. It's a go-to side dish for busy weeknights, but tastes good enough to serve on a fancy occasion.

Why You'll Love Air Fryer Vegetables

Quick and easy to make. One of my favorite things about our air fryer is that it makes cooking so much easier. And these air fryer vegetables are no exception. You literally mix together your ingredients and throw it in, then let the air fryer do the work.
Loaded with flavor with a few ingredients. You won't believe that just a few simple ingredients can result in vegetables that are flavorful and delicious. The combination of balsamic vinegar, soy sauce, salt, and pepper is all it takes! You might never roast your veggies in any way...
It's so much faster than roasting. These air fryer vegetables take just 15 minutes to cook in the air fryer (even less if you are making a small batch). Roasted veggies in the oven (like these Roasted Spring Vegetables) can take up to twice as long.
Air fryer = minimal clean up. This is an air fryer recipe, which means that clean up is minimal. Since everything cooks in the air fryer, you only have to clean the mixing bowl and wipe down the air fryer after it has cooled.

Ingredients and Substitutions

To make this delicious Air Fryer Vegetables, you will need an air fryer and the following ingredients (full quantities in recipe card below):

spring vegetables - I used cauliflower, zucchini, asparagus, and shiitake mushrooms. You can also substitute with any other vegetables that you have on hand.
fresh garlic
olive oil
seasoning - Italian seasoning, soy sauce, balsamic vinegar, salt, and pepper.

The best part is that air fryer veggies are completely customizable. Don't have these vegetables on hand? Or want to add in something else? You totally can. Try this recipe with carrots, broccoli, and brussels sprouts. Just make sure that the veggies are all cut into similar pieces to ensure even cooking.

How to Make the Best Air Fryer Vegetables

Combine ingredients. Add vegetables to a large mixing bowl. Drizzle with olive oil and season with salt, pepper, Italian seasoning, soy sauce, and balsamic vinegar. Toss to combine until well coated.
Air Fry. Arrange the vegetables in the air fryer basket. Bake at for 30 to 35 minutes until tender and golden brown. Gently shake the sheet pan halfway through baking to ensure even cooking.
- For very crispy vegetables, arrange them in a single layer and cook in batches.

How to Serve

Serve Air Fryer Vegetables as a side dish with your favorite entrees such as:

Storing Instructions

How to store: Store air fryer vegetables in an airtight container for up to 4 days in the refrigerator.
How to reheat: Reheat roasted veggies in the air fryer or oven at 300F for 3-5 minutes until warmed through. You can also reheat on the stove over medium heat until warmed through.

More Vegetable Air Fryer Recipes

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Vegetarian Stuffed Mushrooms

Vegetarian stuffed mushrooms are a delicious, healthy, and nutritious appetizer. They are quick and easy to make in under 30 minutes (including prep!) but you wouldn't know it from how amazing they look and how good they taste.

They are dry and crisp on the outside but tender and juicy on the inside and oh so flavorful. Seriously, if you are serving these impressive and sophisticated bites at your next party, your guests might think a caterer dropped them off. These stuffed mushroom caps might just be the best vegetarian appetizer you've ever have tried.

Serve these for any occasion including Easter, Thanksgiving, or Christmas, or whenever you feel like having something fancy.

Why You'll Love Vegetarian Stuffed Mushrooms

They're quick and easy. These vegetarian stuffed mushrooms are ready in just 30 minutes with ust 10 minutes of prep. And with the help of a food processor, the stuffed mushroom filling can be ready even faster (since you can skip chopping up some of the ingredients). These are the perfect appetizer to make when you're short on time but need lots of flavor.
Loaded with flavor. Speaking of flavor, these stuffed mushroom caps have a perfect balance! The cremini mushrooms lend a delightful earthy profile to the mix, while the onion powder and garlic add fragrant notes. Finally, parsley and Italian season add herbal tones - and you can't forget salt and pepper. All of these ingredients work together to create flavorful little mushroom bites.
Mushrooms are a superfood. Mushrooms contain three essential antioxidants that give them superpowers (glutathione, ergothioneine, and selenium), not to mention a range of other vitamins and minerals you need to keep healthy. They support bone, heart, and skin health, and they may even prevent cancer. How's that for a healthy snack?

Ingredient Notes

To make these delicious Vegetarian Stuffed Mushrooms, you will need the following ingredients (full measurements in recipe card below):

cremini mushrooms - also called brown mushrooms, baby bella mushrooms, baby portobello mushrooms, or Roman mushrooms. You want to picks ones that are on the larger side which will be easier to stuff.
olive oil
breadcrumbs
Parmigiano Reggiano - use freshly grated Parmesan cheese.
garlic
seasoning - onion powder, fresh parsley, Italian seasoning, salt, and pepper.
parsley - you also need extra parsley to sprinkle on top when serving (optional).

You will also need measuring cups and spoons, mixing bowl or food processor, and large half sheet baking pan.

How to Make the Best Vegetarian Stuffed Mushrooms

Prep the mushrooms. Wipe the mushrooms clean with a paper towel and remove the stems. Reserve half of the mushroom stems and finely chop them. Set aside. Transfer the mushroom caps, cavity side up, onto a lined half sheet baking pan and set aside.
Make the filling. In a large mixing bowl, combine remaining ingredients (breadcrumbs, Parmesan cheese, garlic, parsley, olive oil, onion powder, Italian seasoning, salt, and pepper). Add in the chopped stems. Stir to combine.
- You could also combine the ingredients in a food processor and pulse mix to combine. In this case, you wouldn't have to chop up the stems or parsley as finely because the food processor will do it for you.

Bake. Carefully scoop the mixture into mushroom caps. Bake in a 350F preheated oven for 20 minutes, or until the top of the mixture starts to turn golden brown.
Serve. Serve warm with a sprinkle of chopped parsley on top. For added flavor, drizzle some olive oil on top, if desired.

Recipe Tips and Tricks

Easy scooping: To make the process cleaner and easier, consider scooping all your mixture into a zip-top bag. Cut a large hole in the corner and pipe the filling into your stuffed mushrooms.
Make ahead instructions: If you want to bake these stuffed mushroom caps in bulk for a party, consider prepping a day ahead. Assemble the mushrooms and store the uncooked stuffed mushrooms in an airtight container and place in the refrigerator for up to one day. When you are ready to cook them, simply pop them into the preheated oven and bake as directed.
How to store: Allow the vegetarian stuffed mushrooms to cool to room temperature first, then transfer to an airtight container and store in the fridge for up to 4-5 days.
How to reheat: Reheat cold stuffed mushrooms in a 375F oven for 10-15 minutes. To prevent mushrooms from drying out, cover or wrap them in aluminum foil.

More Mushroom Recipes

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This post was first published in 2015. It has been completely updated with new content and images.

Instant Pot Whole Turkey

Instant pot whole turkey is tender, juicy, and delicious, making it the perfect main dish to serve for the holidays. Made with a simple seasoning rub and minimal prep time before it's ready to pressure cook, this may be the easiest way you will ever cook a whole turkey!

I have partnered with Think Turkey to bring you this delicious Instant Pot Whole Turkey recipe. All images and opinions expressed are my own.

Why You'll Love Instant Pot Whole Turkey

A stress-free holiday dinner. Turkey is our-go to protein for Easter dinner. It's can be prepared using a wide variety of cooking methods and is so easy to make, especially in the Instant Pot. It's faster and easier than roasting in the oven since there is no basting required. In under 2 hours, you can serve a juicy, tender, whole turkey. It's the fastest way to cook turkey!
Turkey is a healthy protein. If you haven't already noticed, our family loves cooking with turkey (see all of our turkey recipes!). It's lean, healthy, and high in protein. Plus, the white turkey meat is low in fat, making it great for healthy meal planning - and not just during the holidays. We enjoy it year-round.
The crispy skin and turkey gravy. Juicy and tender meat might be the star of the show here, but this turkey is taken to the next level with two other things: crispy turkey skin and homemade turkey gravy. With this Instant Pot whole turkey, you get both.
The delicious leftover turkey recipes. My favourite part about cooking a whole turkey might just be all the delicious leftovers that I can make from it including soups, sandwiches, stir-fries, and pastas. Making leftovers is also an easy (and delicious!) way to cut down on food waste and grocery costs.

Ingredients and Substitutions

To make this delicious and easy Instant Pot Whole Turkey, you will need the following ingredients (full quantities in recipe card below):

whole turkey - This recipe only works with a 7 or 8 pound whole turkey. If you have a larger turkey, it will not fit into the pressure cooker. You may need to preorder a smaller turkey from your butcher or grocery store, so keep that in mind when preparing to make this recipe.
seasoning - The simple seasoning rub for the turkey is made with salt, pepper, and olive oil. Just a few simple ingredients bring out the delicious natural flavor of turkey.
onions - You will need onions to stuff the turkey as well as to line the bottom of the instant if you are making gravy.
carrots - Carrots are also only required if you are making gravy. It adds flavor to the gravy and can be discarded after.
poultry stock or water - This is only required if you are making gravy.
melted butter - You only need melted butter if you choose to broil the turkey after it has been cooked. Broiling the turkey will help crisp up the skin.
homemade gravy - the gravy is optional and is really easy to make directly in the Instant Pot with the turkey drippings. You will also need cornstarch (or flour), poultry broth, butter, and Worcestershire sauce.

You will also need measuring cups and spoons and an Instant Pot (or other pressure cooker) with wire roasting rack insert.

How to Make the Best Instant Pot Whole Turkey

Prep the turkey. Remove the turkey neck and giblets from inside the cavity and set it aside if making homemade gravy, otherwise discard. Wash the turkey and use a paper towel to pay it completely dry, inside and out.
Season the turkey. Place the turkey on a clean cutting board and generously season it salt, black pepper, and olive oil. Rub the seasoning all over the turkey, including inside the cavity. Wearing disposable gloves helps to make clean up easier.
Stuff the turkey. Slice one of the onions in half and insert it inside the turkey's cavity.

Cooking a Whole Turkey in the Instant Pot

Prepare the Instant Pot.

Roughly chop up the remaining onion and add it to the inner pot of the pressure cooker along with the chopped carrots, poultry stock (or water), turkey neck, and giblets. Place a wire rack that can be fitted into the instant pot on top. Place the turkey (breast side up) onto the rack, tucking in the wings. Truss the turkey by tying the legs together with kitchen string so that they stay close to the body.

Pressure cook.

Turn the pressure cooking mode on manual pressure and seal the lid (the steam release knob must be turned to the sealed position). Pressure cook the turkey for 50 minutes (or 6 minutes per pound of turkey).

Once the time is up, turn the pressure cooker off and leave the turkey sealed inside for 15 minutes (it will continue to cook). After 15 minutes, quick release the remaining pressure by turning the steam release valve to the venting position.

Check doneness using a digital meat thermometer inserted deep into the meat. The turkey is done with an end-point internal temperature of 170°F (74°C).

Broil the Turkey for Crispy Skin

For crispy skin with a golden brown color, you can broil the turkey (optional). First, let the turkey rest for 10 minutes, then transfer to a roasting tray. Baste the turkey with melted butter and broil for 5 minutes until the skin turns golden brown and crispy. Make sure to monitor closely during broiling because it can burn quickly.

Transfer the turkey onto a plate, cover with aluminum foil, and let it rest for 10 minutes. Remove the kitchen string and carve.

How to Make Gravy in the Instant Pot

Use a mesh sieve to filter out the drippings at the bottom of the instant pot, and discard all the clumps. Transfer the filtered liquid back into the instant pot. In a small mixing bowl, combine cornstarch and poultry broth. Stir until dissolved.

On the Instant Pot, switch to Sauté function on to high. Add the cornstarch mixture to the drippings in the pot and stir until smooth. Add butter and Worcestershire sauce and mix until combined.

Bring the gravy to a simmer, stirring constantly until smooth and thickened to a desired consistency, about 2-3 minutes. Season with salt and pepper to taste.

How to Use Leftover Turkey

Instant pot whole turkey results in the juiciest and most tender turkey you will ever cook! It's so tender that it literally falls of the bone, which makes it so good in leftover turkey recipes too. Use the leftovers from this recipe and repurpose them into something delicious. Some of my favorites to try are:

Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes. | aheadofthyme.com

Creamy leftover turkey tetrazzini with spinach is a simple, easy and delicious pasta recipe that is comforting, creamy and cheesy. It's a family favourite. | aheadofthyme.com

Storing Instructions

How to store: Keep leftover turkey in an airtight container in the refrigerator for up to 3-4 days. If you are planning to use leftovers in soups or other recipes that call for shredded turkey, it's easier to shred it before storing. Then, you can easily use it in all your favorite leftover turkey recipes.
How to freeze: Slice or shred the meat and wrap it tightly in aluminum foil and place inside a freezer bag, pressing out all the air before sealing. To use, allow it to thaw overnight and then reheat, or reheat directly from frozen (for example, if you are adding it into a soup).
How to reheat: Wrap the turkey loosely in aluminum foil and add a little gravy or water. Seal the foil and reheat in a 375°F preheated oven for 10-25 minutes (depending on how much turkey you are reheating), until the internal temperature of the turkey reaches 165°F as read on a meat thermometer. You can also reheat it in the microwave.

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Peanut Butter Eggs

Chocolate-covered peanut butter eggs are rich, delicious, and so good. I mean, what is not to love when peanut butter and chocolate come together? With a hard chocolate shell on the outside and a soft peanut butter interior inside, these homemade Reese's Peanut Butter Eggs are crunchy, creamy, and sweet. Plus, they are an easy to make, no bake dessert, with just 6 ingredients. You need to try these Easter egg candies!

Why You'll Love Peanut Butter Eggs

They're easy to make. Sure it takes some time to shape the peanut butter mixture into eggs before coating in chocolate and letting it set, but the recipe is straight forward and easy to follow. But the best part is that it doesn't look like it was easy. It looks like something you picked up from a specialty candy store.
Perfect for Easter. Easter is all about the treats like mini chocolate eggs and Easter bunnies, but nothing beats homemade peanut butter eggs - not even Reese's cups! This homemade version is also bite-sized which makes them really easy to serve or package up and gift to family and friends, or include in your kid's Easter basket.
Everyone loves them. Whether you're serving adults, children, or even hard-to-please teenagers, these peanut butter eggs are the perfect dessert to make. I mean, chocolate and peanut butter is everyone's favorite combination, am I right? These chocolate eggs are a total crowd-pleaser.

Ingredient Notes

To make these delicious Peanut Butter Eggs, you will need the following ingredients (full quantities in the recipe card below):

butter
creamy peanut butter
confectioners' sugar
vanilla extract
chocolate - feel free to use milk chocolate or dark chocolate. Whichever you use, make sure that it is high-quality chocolate since it's one of the main ingredients in this recipe. I would also recommend using real chocolate versus chocolate chips because they melt more smoothly. You could use chocolate chips but expect the texture to not be as smooth and to set with streaks or lumps.
vegetable oil - I like using coconut oil because it adds a very subtle taste that complements the chocolate well, and is not as overpowering an oil like olive oil.
salt flakes - optional, to sprinkle on top.

You will also need measuring cups and spoon, mixing bowl, hand mixer or stand mixer, and a half sheet baking pan or large tray.

How to Make the Best Peanut Butter Eggs

First, make the peanut butter filling.

In a large mixing bowl, use a hand mixer or stand mixer to cream the butter until smooth and creamy, about 1-2 minutes.

Add the peanut butter and beat to incorporate, about 1 minute. Add in confectioners' sugar and vanilla extract and beat on low until combined, about 1 minute. The dough will be crumbly.

How to Shape Peanut Butter Eggs

Shape into a ball. Take 1 tablespoon of dough and shape it into a ball. If you are finding the dough too dry and crumbly to do this, then beat in 1-2 tablespoons of water on low speed until combined. It should now be easier to work with but should still be soft and crumbly.
Flatten into an egg. Once shaped into a ball, use the palm of your hand to flatten it slightly into a disc. Then use your hands to shape into an egg, with the bottom being wider than the top.
Chill. Transfer the shaped eggs to large half sheet baking pan lined with parchment paper. Allow the eggs to set and harden in the refrigerator for 1 hour.

Coating Peanut Butter Eggs with Chocolate

Melt the chocolate. Once set, you are ready to melt the chocolate. Melt the chocolate either on the stove or in the microwave:
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate chips with vegetable oil on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the chocolate and vegetable oil into a microwave safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
Coat the peanut butter eggs. Use a fork to carefully dip each chilled egg into melted chocolate. Tap the edge of the bowl to remove any excess chocolate and place the coated eggs back onto the lined baking sheet. You can also use a spoon to help coat the eggs with chocolate.
Chill again. Transfer the coated eggs back to the fridge to slightly set for 5 minutes. Then use any excess melted chocolate and drizzle over the eggs in a diagonal motion to add texture. Place back into the fridge to set completely, about 30 minutes.

Recipe Tips and Tricks

How to store: Keep any leftover chocolate peanut butter candies in an airtight container in the refrigerator for up to 1-2 weeks. They will also keep at room temperature for up to 4-5 days, but if they get too warm, they will melt.
How to freeze: You can freeze these peanut butter eggs for up to 3 months in an airtight container or freezer bag. Allow them to thaw overnight in the fridge when ready to eat.
Customize the design: Want to get more creative with your peanut butter eggs? Add a drizzle of white chocolate - or use food coloring to dye the white chocolate with pretty pastel colors and create fun easter egg designs! Don't be afraid to whip out the rainbow sprinkles, crushed pretzels, or Oreo cookie dust for added texture.
How to make tempered chocolate: If you want your eggs to be extra shiny, you'll need to make tempered chocolate. You'll want to use the stovetop method for this. Melt the chocolate and allow it to cool slightly, then melt it again. The result will be shiny eggs that glisten in the sunlight.

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Pesto Babka

Pesto babka is a showstopping loaf of bread that is delicious, flavorful, and gorgeous. For a bread that looks complicated to make, it is surprisingly easy! With a crunchy crust, a soft and fluffy interior, and a delicious savory garlic and pesto filling that is showcased in beautiful twists and turns, this babka bread is a total crowd favorite. It's a perfect bread to serve during the holidays.

Why You'll Love Pesto Babka

Soft, fluffy, and buttery. Pesto babka has all the elements you want in a good loaf of bread. The interior is soft and fluffy, encased in a crunchy crust. And the whole thing is buttery, savory, and indulgent. Plus, it's loaded with flavor from the delicious pesto and garlic filling. With this pesto babka, no one will even think twice about garlic bread.
It's a savory babka. Most babkas are sweetened with syrup or sugar and flavored with chocolate or cinnamon (like our Cinnamon Roll Twist Bread). Instead of taking a dessert bread route, this pesto babka is perfect as an appetizer or side dish enjoyed with dinner. The savory and fresh flavors of pesto, salt, and fresh garlic make this pesto babka truly special!
The perfect addition to a holiday dinner. When you place this pesto babka on your Easter dinner table, everyone will be in awe. Not only is it beautiful but once your guests taste it, they won't forget it! Pesto babka is a great holiday bread to serve to guests to give them a special experience.
It has a long history. Babka is a sweet bread that originated in the Jewish communities of Poland, Russia, and Ukraine over 200 years ago. While you're more likely to find a cinnamon or chocolate babka recipe if you want a classic take, this pesto babka is sure to be loved by whoever tastes it.

Ingredient Notes

To make this delicious Pesto Babka, you will need the following ingredients (full quantities in recipe card below):

all-purpose flour
instant yeast
salt
sugar
milk
butter
egg
pesto - I love using my Basil Pesto in this recipe and any recipe that calls for pesto because it's so easy to make in just minutes. You can of course also use store-bought pesto sauce too - whichever is easier!
garlic
salt flakes - optional, to sprinkle on top.

Use room temperature ingredients

When it comes to baking, being precise will result in success. Be sure to use room temperature ingredients (milk and butter). Allow your ingredients to sit out on the counter for about an hour before you get to work.

How to Customize

One of the best things about savory babka bread is that you can customize it with different ingredients. Consider adding:

diced sun-dried tomatoes
grated parmesan
oven-roasted garlic
sliced green olives

Equipment

You will also need a kitchen scale (and/or measuring cups and spoons), mixing bowls, rolling pin, and 9x5-inch loaf pan (1.5 lb. loaf pan).

How to Make the Best Pesto Babka

First, prepare the dough.

In a large mixing bowl, whisk together flour, yeast, salt, and sugar until evenly combined. Add in milk, butter, and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour off the sides of the bowl.

Then, knead the dough.

Transfer the dough mixture onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. Because of the high fat content (butter and milk) in this recipe, the dough is much softer to knead by hand. 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: 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.

Finally, let it rise (first rise).

Transfer the dough back into the mixing bowl, lightly grease the dough ball with a little bit of oil and cover with a lid. Let it rise at room temperature for 1 hour or until it doubles in size.

How to Shape Babka

Place the dough onto a lightly floured surface. Use a rolling pin to roll the dough into a rectangle about 18x12-inches in size.

In a small mixing bowl, mix together pesto and garlic. Spread the mixture evenly over the dough.

Roll up the dough tightly into a log and pinch the end edges to seal.

Slice the dough in half lengthwise.

Braid the two halves by twisting them together while keeping the cut sides with pesto filling facing upwards.

Pinch the ends together.

Second Rise

Place the babka in a parchment lined 9x5-inch loaf pan (1.5 lb. loaf pan) and cover with plastic cling wrap. Let it rise (second rise) for 30-45 minutes or until it rises almost to the rim of the loaf pan.

Optionally, you can let the rolls rise slowly in the refrigerator overnight and bake it straight away in the preheated oven the next day.

How to Bake Pesto Babka

Sprinkle salt flakes evenly over the babka and bake in a 350F preheated oven for 35-40 minutes until golden brown. If the top gets too browned, cover with aluminum foil halfway during baking.

Let the babka cool for 15 minutes, then slice and serve.

How to Serve

Serve Pesto Babka as an appetizer or side dish along with dinner. I also like including it on a weekend brunch spread along with some other favorites such as:

Recipe Tips and Tricks

How to measure pesto for babka: When you measure pesto, try to drain as much of the oil out of it as possible. This will prevent the pesto babka from becoming too greasy.
How to store: Store babka inside an airtight container at room temperature and eat within three days. Babka is best enjoyed the day you make it. You can also store it longer in the refrigerator for up to 1 week. Note that the texture will dry out a little. You can reheat it to bring back some moisture.
How to freeze: To freeze a loaf of babka, let it cool completely to room temperature and then wrap it tightly in plastic cling wrap and then wrap in a layer of aluminum foil or place into a freezer bag or airtight container. Store in the freezer for up to one month.

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Shrimp Cakes

These quick and easy shrimp cakes are juicy, tender, and delicious. Made simple with a food processor and your choice of three cooking methods (on the stove, in the air fryer, or in the oven), they are perfect for a quick lunch or dinner on busy weeknights when you need to throw something together fast.

Enjoy them on their own, pair them with a simple side salad, or make a shrimp cake sandwich. No matter how you serve them, they taste amazing. This recipe makes 6 large shrimp patties but you can play around with the sizes to make more mini cakes or even make double batch because they are that good!

Why You'll Love Shrimp Cakes

They're ready in just 25 minutes. A quick meal is always great. With little prep work and easy clean-up, you'll love fast it is to make these shrimp cakes. Simply combine all the ingredients. Form patties. Then, throw your shrimp cakes onto a hot pan, air fryer, or oven, and you're done!
The best texture and flavor. These shrimp cakes are thick, juicy and tender on the inside with a fluffy and pillowy texture. Plus, they are well-seasoned and loaded with flavor in every bite.
Fish cakes made with shrimp. Shrimp is the perfect ingredient to put in these fish cakes because they cook quickly and deliver perfectly tender shrimp bits. If you're a big shrimp fan, you'll also love Baked Coconut Shrimp and Shrimp Egg Rolls.
The homemade lemon aioli. You can serve these shrimp fritters with your favorite dipping sauce, but if you are looking for something that compliments it so well, you must try the homemade lemon aoili. It adds just the right amount of citrus that pairs so well with seafood like shrimp.

Ingredient Notes

To make these delicious Shrimp Cakes, you will need the following ingredients (full measurements in the recipe card below):

shrimp - to prepare the shrimp, cut through the shell along the back with kitchen scissors. Remove the shells and tails, and rinse to remove the veins. Pat dry each shrimp completely with a paper towel.
breadcrumbs
carrots
egg - helps to hold the shrimp cakes together and gives them their fluffiness texture.
seasoning - ginger, garlic powder, fresh parsley, paprika, salt, and pepper.
for the lemon aioli - mayonnaise, freshly squeezed lemon juice, and garlic.

You will also need a mixing bowl, food processor (if using), and depending on your cooking method, either a large skillet, air fryer, or quarter sheet baking pan.

How to Make the Best Shrimp Cakes

First prepare by the shrimp patties by combining shrimp, breadcrumbs, carrot, parsley, ginger, egg, garlic powder, paprika, salt, and pepper into a large mixing bowl. Stir well until evenly combined.

Transfer the mixture into a food processor. Pulse mix on and off for 1 minute until coarsely chopped. You can also chop the shrimp by hand into ¼-inch pieces instead and stir everything together.

Take 1 cup of the shrimp mixture at a time and firmly shape into a large patty. You should make about 6 large patties. Set aside for 5-10 minutes.

Three Ways to Cook Shrimp Cakes

To pan fry: Heat 2 tablespoons of oil in a large skillet over medium-high heat for 1 minute. Add the shrimp cakes and cook until nicely browned, about 4-5 minutes on each side. Remove from the skillet and let rest for 5 minutes.
- You can reduce the amount of oil in the cakes by letting them rest on a clean paper towel. After they appear dry, transfer them to a clean plate.
To air fry: Place shrimp cakes in a single layer in the air fryer basket and lightly spray with cooking oil to coat evenly. Air fry at 350F for 13-15 minutes until golden brown and fully cooked through.
To bake in the oven: Preheat oven to 350F. Place shrimp cakes on a quarter sheet baking pan and bake for 15-17 minutes until golden brown, flipping the patties halfway during cooking to brown evenly.

How to Serve

Serve these Shrimp Cakes with your favorite dipping sauce. I like to serve it with a simple lemon aioli. It's easy to make by simply whisking together mayonnaise, lemon juice, and minced garlic in a small mixing bowl. Some other dipping sauces that you can serve these with are:

Storing Instructions

How to store: To store shrimp cakes, place them in an airtight container in the refrigerator for up to 3-4 days. Make sure the shrimp cakes are cooled completely before you put them in a container - or else you'll be met with soggy cakes later.
How to freeze: These shrimp cakes are also freezer-friendly. Once cooked, allow them to cool completely, then transfer to a freezer bag or airtight container and freeze for up to 2 months. Allow them to thaw overnight in the refrigerator before reheating.
How to reheat: These shrimp cakes taste best when reheated in an air fryer, in an oven, or on the stovetop. Microwaving is not recommended. Heat cakes in a 375 oven or air fryer for 5-10 minutes or until hot, flipping halfway.

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Pesto Asparagus

Pesto asparagus is a quick and easy side dish that takes regular sautéed asparagus to the next level. In just 15 minutes, you can make this simple but delicious side that is loaded with flavor.

Asparagus already has a wonderful natural flavor to it, and is complimented so well with pesto, balsamic vinegar, and pine nuts - and we can't forget the garlic, of course. This spring side dish is a true fan favorite. It's healthy, vegan, and gluten-free. Serve it alongside your favorite spring dinners, Easter dinner mains, or any dinner you are serving this week.

Why You'll Love Pesto Asparagus

Ready in 15 minutes. Pesto asparagus is a quick and easy recipe that is ready to eat in just 15 minutes! Plus, it's easy to make it alongside your other dinner sides and mains.
It's healthy and vegan. Even if it's just sautéed with a little bit of salt and pepper, asparagus is one of my favorite sides. Not only is it full of flavor, it's also packed with essential nutrients, including fiber, folate, and vitamins A, C, and K. On top of that, asparagus is a low-calorie food that can improve your blood pressure and heart health.
Asparagus is a delicious side dish. Even if it's just sautéed with a little bit of salt and pepper, asparagus is one of my favorite sides. And don't think for one second that this pesto asparagus doesn't taste good because it's healthy. The opposite is actually true!
Pesto provides flavor and antioxidants. The pesto in this sautéed asparagus dish does more than add flavor - it also adds essential antioxidants that can help cleanse your body!

Ingredients and Substitutions

To make this quick and easy Pesto Asparagus, you will need the following ingredients (full quantities in recipe card below):

vegetable oil
asparagus, ends trimmed and cut into 3-inch pieces
salt and pepper
garlic
pesto - I love using my Basil Pesto in this recipe and any recipe that calls for pesto because it's so easy to make in just minutes. You can of course also use store-bought pesto sauce too - whichever is easier!
balsamic vinegar
pine nuts or roasted peanuts

You will also need measuring cups and spoons and a large skillet.

How to Customize Pesto Asparagus with Add-Ins

Want to customize this recipe? No problem! Consider omitting any ingredients you don't like and adding in:

sun-dried tomatoes (sauté with asparagus)
freshly shaved or grated parmesan cheese (as a garnish)
halved grape tomatoes (added towards the end of sautéing or as a garnish)

How to Make the Best Pesto Asparagus

Sauté asparagus. Heat oil in a large skillet over medium-high heat for 1 minute. Add asparagus and sauté until golden brown, about 3-5 minutes.
Add seasoning. Season with salt and pepper. Add garlic and sauté until fragrant, about 1 minute.
Add pesto. Reduce heat to low. Stir in Pesto and balsamic vinegar and cook until the asparagus is tender, about 1-2 minutes.
Serve. Sprinkle with pine nuts (or roasted peanuts) and serve immediately.

How to Serve

Serve Pesto Asparagus with your favorite main dishes. Asparagus is delicious served with chicken, beef, pork, salmon, and shrimp. Try it with:

Recipe Tips and Tricks

How to store: Allow leftover pesto asparagus to cool to room temperature. Then, store it in an airtight container in the fridge for up to 4-5 days.
How to reheat: When you reheat your leftover pesto asparagus, be careful not to overcook it. Preheat a pan with a lid over medium heat with a small amount of oil. Then, add the leftover asparagus and cover the pan. Cook for 2-4 minutes until warm. You can flip the asparagus halfway or shake the pan gently to mix.