Blog - Page 28 of 40 - Ahead of Thyme

Garden Salad

Quick and easy homemade garden salad is simple, delicious, and refreshing. It's loaded with crisp leafy greens, fresh garden veggies, and crunchy croutons, all tossed in any salad dressing that you like. Serve this colorful healthy salad it as a light lunch with added protein, or as a side to any dinner entree.

Why You'll Love this Garden Salad

Quick and easy. Chopped salads are the best because they are so easy to make. All it takes is some chopping effort on your part, then throw it all together, pour on some dressing, and toss to combine. Salads are always my go-to for a quick lunch or side because it's basically ready once all the ingredients are prepped.
Healthy and nutrient-dense. All these fresh vegetables make for a healthy salad that's packed with nutrients and clean energy to keep you going.
Easy to customize. Don't like what you see? No problem. Use this garden salad recipe as a base, and customize your salad to your liking with your favorite veggies, greens, and salad toppings. You can even pick any dressing that you want. Try Italian dressing, Greek salad dressing, or ranch dressing.

Ingredients and Substitutions

To make this easy crisp garden salad, you will need the following ingredients (full quantities in recipe card below):

romaine lettuce - you can substitute with any salad greens that you have on hand. Try mixed greens, kale, spinach, iceberg lettuce, or arugula.
purple cabbage - you could also substitute with regular cabbage.
grape tomatoes - or cherry tomatoes.
radishes
carrot
Persian cucumber - or substitute with ½ an English cucumber, chopped into ½-inch pieces.
red onion
seasoned croutons
salad dressing - feel free to use store-bought dressing or homemade, whichever is easier! These are our favorite homemade dressings that go really well with this salad: Homemade Italian Dressing, Greek Salad Dressing, Ranch Dressing, or even Creamy Sesame Dressing.

The best part about this chopped salad is that it is 100% customizable. Consider adding in some:

vegetables such as avocado, bell peppers, or green beans.
cheese such as shredded cheddar, fresh mozzarella, feta, or blue cheese.
crushed tortilla chips or nuts
fresh herbs like cilantro, basil, or thyme
fruits such as berries
protein such as tofu, chicken, salmon, grilled shrimp, or bacon bits.

How to Make the Best Garden Salad

In a large mixing bowl or serving plate, combine romaine lettuce, cabbage, grape tomatoes, radishes, carrot, cucumber, and red onion. Pour the salad dressing on top and toss to combine. Top with seasoned croutons and serve.

Recipe Tips and Tricks

How to store: If you're not going to eat your salad right away, try to finish the croutons before storing as they will get mushy. Also, hold off on adding any dressing that contains vinegar. The dressing will make the greens soft, so it's best to store them separately. Store the salad in the refrigerator for up to 3 days in an airtight container.
Make ahead instructions: To make this salad ahead of time, I would suggest prepping the vegetables and storing in an airtight container without the dressing or croutons. When ready to serve, add croutons and toss in the dressing.

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Mango Frozen Yogurt

Mango frozen yogurt is the creamy, fruity, and refreshing frozen treat that you have been craving. With just a handful of simple ingredients including mango and yogurt, and a couple of minutes of time, this froyo is incredibly easy to make at home. Plus, this dessert is so much better than store-bought processed ice cream because it's healthy and nutritious, has no refined sugars, and takes minimal effort to make.

Why You'll Love Mango Frozen Yogurt

A healthy alternative to ice cream. Mango frozen yogurt is a treat that is essentially low-fat yogurt disguised as ice cream. And it's pretty commonly known that froyo is a much healthier option than ice cream. You gain protein, but without the extra calories or processed sugars that make you crash when you have ice cream.
Homemade frozen yogurt is so easy to make. If you've ever craved some fresh frozen yogurt but didn't want to leave the house, then this is the perfect solution. It's the easiest recipe to make. You just need to throw all the ingredients into the blender and your froyo is ready in seconds. Plus, you can make it ahead and enjoy it weeks later.
It's dessert for breakfast? Dessert for breakfast is usually frowned upon, but this mango frozen yogurt is not only perfect for a sweet treat after dinner, but it is great (and healthy!) for a quick breakfast. You could even convert it to a Healthy Mango Yogurt Smoothie by throwing some into the blender and and diluting it with more yogurt.

Ingredients and Substitutions

To make this easy mango frozen yogurt, you will need a food processor or blender and the following simple ingredients:

mangos - I recommend using frozen mango chunks for the best immediate results. If using fresh mango, you will need to freeze the mixture for a few hours to let it set and it will be more icy instead of creamy.
plain yogurt - plain yogurt is perfect for making frozen yogurt. You can also substitute with Greek yogurt for an extra creamy texture.
honey - for extra sweetness, if needed. You can substitute this with maple syrup or agave syrup.
lime juice - you can easily substitute with lemon juice.
ground cinnamon - cinnamon helps to balance out all the flavors. It is completely optional though.

The best part about this mango frozen yogurt? You can add in different fruit (keeping the ratio of fruit to yogurt the same) or add in some peanut butter, nuts, or chocolate.

How to Make the Best Mango Frozen Yogurt

To make this quick treat, add all the ingredients in a food processor or blender. Blend until smooth to a desired consistency, about 4-5 minutes in the food processor or 30 seconds in the blender (be careful not to overblend as it can get too soft and start melting).

Serve immediately or transfer the frozen yogurt into an airtight container or loaf pan and freeze for 15-20 minutes until firm enough to scoop. You can store the frozen yogurt in an ice cube tray, and then transfer to a freezer bag for easy portions.

How to Store

Use this recipe as a base: Even though this recipe is for mango frozen yogurt, you can use it as a base to make any kind of fruit froyo. Just substitute the mango with the same amount of your favorite frozen fruit. Try strawberries, blueberries, cherries, peaches, blackberries, or raspberries.
How to store: Mango frozen yogurt will keep in an airtight container in the freezer for weeks, but it's best eaten within 3-4 weeks of freezing. After that, it starts to lose some of its creaminess. If you find that it is too hard to scoop, then let it sit at room temperature for about 5-10 minutes before scooping with an ice cream scoop.

More Mango Recipes

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60 Best Labor Day Recipes

Is it even Labor Day long weekend without a spread of epic delicious summer food? If you are wondering what to make for your end of summer party, cookout, picnic, or barbecue, then you have come to the right place. We are sharing over 60 of our best and most popular Labor Day recipes including everything from the best labor day main dishes (hello burgers and skewers!), summer salads, sides and snacks, dessert and drinks (give me all the berry treats please), and more!

Popular Labor Day Recipes

Classic Juicy Hamburgers

Better than the steakhouse, these classic juicy hamburgers are perfectly seasoned, so flavourful and delicious. A go to Labor Day recipe.

Macaroni Salad

Classic macaroni salad is a creamy and delicious pasta salad that is easy to throw together. It's the perfect side to bring to a summer potluck or BBQ.

Greek Chicken Souvlaki Skewers

Easy Greek chicken souvlaki skewers marinated in garlic, fresh herbs, lemon and bay leaves for that classic Mediterranean flavour. Grill in under 15 minutes. Serve alongside some easy homemade Tzatziki Sauce.

Easy Grilled Shrimp Boil

Easy, garlicky and buttery grilled shrimp boil with prawns, corn, baby potatoes and sausage, seasoned and tossed with parsley takes just 20 minutes to cook. It's the perfect Labor Day recipe.

Gourmet Hot Dogs

Juicy and delicious Gourmet Hot Dogs loaded with a variety of toppings will take your next backyard BBQ or potluck to a whole new level. Try them all!

Avocado Hummus

Quick and easy avocado hummus is creamy, smooth, healthy, and delicious. Loaded with chickpeas and avocado, it's the perfect blend of hummus and guacamole.

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. One of my favorite Labor Day recipes.

Italian Pasta Salad

Italian pasta salad is delicious, wholesome, and easy to make. Make it up to three days ahead for your summer picnics and cookouts. You can't get more classic than Italian Salad on Labor Day!

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 at a summer party.

Blueberry Crisp

Blueberry crisp with a sweet blueberry filling and a buttery, crispy oat topping, is a delicious, fruity treat that's ready in just 45 minutes.

Garlic Shrimp Skewers

Garlic shrimp skewers are delicious and full of fresh flavor. These quick and easy kabobs can be grilled, baked or air fried for an easy summer dinner. One of my favorite Labor Day recipes.

Labor Day Main Dishes

Mediterranean Chicken Patties

Delicious, moist and juicy Mediterranean chicken patties have everything you want in one bite: protein, veggies, herbs, and they're quick and easy to make. You can also try your hand at homemade hamburger buns to serve these patties in.

Greek Salmon

Greek salmon is delicious, flaky, and tender. This healthy oven-baked salmon is packed with Mediterranean flavors and is ready in just 20 minutes.

Slow Cooker BBQ Ribs

Slow cooker BBQ ribs are juicy, saucy, and tender -- the meat literally falls right off the bone. Add this easy recipe to your list of crockpot recipes.

Fish Burgers with Creamy Slaw

These 15-minute fish burgers with creamy slaw are juicy, flakey, and packed with flavour. So easy that it's the perfect summer weeknight meal!

Easy Greek Chicken Gyros with Tzatziki

This refreshing and light, easy Greek chicken gyros is packed with tender souvlaki chicken, Greek Salad, and homemade Tzatziki Sauce, all wrapped in Pita Bread.

Mexican Ground Beef Tacos

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

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

Shrimp Cakes

Quick and easy shrimp cakes are juicy, tender, delicious, and flavorful. They're made simple with a food processor and your choice of three cooking methods.

Souvlaki Beef Shish Kebabs

Easy Greek souvlaki beef shish kebabs are marinated in a garlicky lemony olive oil marinade and threaded with fresh vegetables. Cook on the grill or oven. Serve them wrapped inside some Pita Bread.

Classic Meatloaf

This hearty classic meatloaf with a caramelized glaze will nourish your body and soul. Feed the whole family with a simple yet flavourful classic.

Mediterranean Turkey Burgers

Mediterranean turkey burgers are tender, juicy, and delicious, loaded with garlic, fresh dill, and lemon juice. The perfect summer weeknight meal.

Fish Tacos with Lime Crema

Flavourful, easy fish tacos with lime crema is made with seasoned white fish, cabbage slaw, and lime sauce. It takes less than 25 minutes to prep and serve.

Teriyaki Chicken Skewers with Pineapple

Juicy and tender teriyaki chicken skewers with pineapple, bell peppers and red onions are sticky, sweet, savoury, and tangy. So flavourful and delicious. Serve over some steamed rice or easy coconut rice.

Spinach and Feta Turkey Burgers

Greek-style spinach and feta turkey burgers are tender, juicy, and flavourful, loaded with spinach, feta and fresh Mediterranean herbs and is so easy to prep. Serve it with Tzatziki Sauce.

Grilled Cajun Shrimp Skewers

Juicy and tender grilled cajun shrimp skewers are garlicky, lemony, and packed with flavour with a cajun marinade. Ready in under 30 minutes including prep. Serve it with a fresh Mediterranean chickpea wedge salad on the side.

Pesto Penne Pasta

Quick and easy pesto penne pasta is a simple and light Italian pasta dish made with just five ingredients in under 15 minutes. Serve this recipe hot or cold. If you like this recipe, you can also try Mascarpone Pesto Pasta.

Mexican Pulled Pork Tacos (Carnitas)

Mexican pulled pork tacos with juicy and tender traditional carnitas wrapped in corn tortillas and topped with fresh onions, cilantro, and jalapeños.

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.

Chicken Shawarma

Homemade chicken shawarma (donair) with juicy tender chicken marinated in Middle Eastern spices and wrapped in Pita Bread is easy to make at home. Serve it Tahini Sauce.

Shrimp Tacos with Lime Crema Slaw

Quick and easy shrimp tacos with lime crema slaw are ready in less than 30 minutes and are packed with flavourful crispy shrimp and creamy cabbage slaw.

The Best Summer Salads for Labor Day

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. Is it even a collection of Labor Day recipes without coleslaw?

Tomato and Mozzarella Caprese Salad

Quick and easy tomato and mozzarella caprese salad is a fresh, light, and delicious summer salad, made with just a few simple ingredients in 10 minutes.

Potato Salad

Easy homemade potato salad is loaded with baby potatoes, eggs, and green onions and tossed in a mayo sauce and is a go-to for summer barbecues and picnics.

Creamy Cucumber Salad

This creamy cucumber salad is the easy, refreshing snack and side dish your summer cookouts have been missing. Make it ahead with just 5 minutes prep. Another one of the classic Memorial Day recipes.

Strawberry Avocado Salad

Loaded with fresh ingredients, strawberry avocado salad with poppy seed dressing is the ultimate summer salad -- light, vibrant, fresh, sweet, and tangy.

Greek Salad with Lettuce

The perfect Greek salad with fresh tomatoes, cucumbers, red onions, green peppers, romaine lettuce, olives and feta cheese tossed in a lemon vinaigrette.

Chicken Garden Salad with Ranch Dressing

Chicken garden salad with ranch dressing is fresh, healthy, hearty, and colorful. It's a filling and wholesome lunch or dinner that is versatile too.

Thai Mango Salad

Thai mango salad is a refreshing and healthy dish that makes a great summer lunch or side dish. Easy to throw together in 10 minutes.

Peach Arugula Salad

Peach arugula salad with balsamic vinaigrette is an easy delicious summer salad made with a handful of simple ingredients that packs on lots of flavor.

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.

Summer Corn Salad

Take fresh-off-the-grill corn on the cob and turn it into a light, flavourful summer corn salad, topped with cherry tomatoes, fresh basil and cheese. You can also try a Mexican Street Corn Salad for Labor Day

Labor Day Sides and Snacks

Grilled Corn on the Cob

Buttery and salty grilled corn on the cob with beautiful char marks, delicious flavor, and the best texture is the easiest recipe to throw on the grill.

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. So much fun on Labor Day.

Stovetop Mac and Cheese with White Cheddar

Quick and easy, creamy stovetop mac and cheese with white cheddar is a delicious and comforting one pot 20-minute meal packed with three types of cheese.

7 Layer Dip

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

Easy 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 Easter appetizers of all time.

Smooth and Creamy Hummus

Whip up classic smooth and creamy hummus dip at home in just 5 minutes, by combining chickpeas, tahini, olive oil, lemon juice and garlic in the blender. Serve it with veggies or crackers, or use it in a vegan hummus wrap.

Whip up smooth and creamy classic hummus dip at home in just 5 minutes, by combining chickpeas, tahini, olive oil, lemon juice and garlic in the blender. | aheadofthyme.com

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.

Baked Coconut Shrimp

Crispy baked coconut shrimp is a delicious appetizer that is easy to make in 30 minutes. They are more flavourful, tastier and healthier than takeout.

Falafel

Homemade falafel are delicious, golden brown and crispy on the outside, fluffy tender and soft inside. Plus, they're vegan, loaded with plant-based protein.

Air Fryer French Fries

Super crispy air fryer french fries are tender and fluffy on the inside and crunchy on the outside. Make this healthier french fry in just 12 minutes!

Baked Mozzarella Sticks

Crunchy, cheesy, and paired with an awesome dipping sauce, these baked mozzarella sticks are just as amazing as what you would find in a restaurant.

Baked Sweet Potato Wedges

Baked Sweet Potato Wedges are crispy, delicious, flavorful. Serve as an appetizer or side dish. They are salty, savory, and sweet, with a hint of spice.

Easy Basic Guacamole

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

Delicious and easy guacamole is simple to make with just a few fresh ingredients in 5 minutes. This popular authentic Mexican dip is a total crowd-pleaser. | aheadofthyme.com

Summer Desserts and Drinks for Labor Day

Blueberry Pie with Lattice Top

Summery classic blueberry pie is made with the perfect flaky pie crust, a jammy blueberry filling with a hint of lemon, and sealed with a lattice top.

Strawberry Lemonade

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

Strawberry Frozen Yogurt

Homemade strawberry frozen yogurt is a delicious, refreshing, healthy dessert made with 4 simple ingredients, no refined sugar, and in less than 5 minutes.

Peach Cobbler

Easy peach cobbler is packed with sweet and juicy fresh peaches and topped with a buttery, golden topping. Make it with just 15-minutes of actual prep work.

Strawberry Popsicles

Homemade strawberry popsicles are healthy, refreshing, and sweet. Made with just 4 ingredients, they're packed with fresh strawberries and no refined sugar.

Fresh Strawberry Pie

Fresh strawberry pie is a delicious, summer dessert loaded with juicy strawberries and homemade strawberry glaze with no jello, in a flakey pie crust. The best summer dessert idea.

Blueberry Oat Squares

Blueberry oat squares are sweet, buttery, and delicious, with three mouthwatering layers. With just 15 minutes of prep, they are the perfect treat.

3-Ingredient Peach Sorbet

Smooth, sweet and refreshing 3-ingredient peach sorbet can be made with just a few minutes prep and without an ice cream maker! It's dairy-free and vegan.

Lemon Blueberry Bread

Easy lemon blueberry bread with lemon glaze is soft, moist, and delicious. This quick bread with fresh blueberries and lemon is the perfect summer dessert.

Peach Iced Tea

Homemade peach iced tea is healthy summer drink - refreshing, peachy, sweet, and perfect. It's loaded with real fruit and vitamins and easy to make.

Strawberry Galette

Easier than pie, this strawberry galette with a buttery flaky crust and a sweet and tart strawberry filling is a beautiful treat to serve this berry season.

Creamy Mango Cheesecake

Mousse-like, creamy mango cheesecake with a graham cracker crust, light cheesecake filling packed with mangos, and mango swirled on top is so easy to make.

Blueberry Cinnamon Rolls

Delicious blueberry cinnamon rolls are soft and fluffy, filled with cinnamon sugar, loaded with fresh blueberries, and topped with cream cheese icing.

Blackberry Milkshake

This blackberry milkshake is thick, creamy, and smooth. You won't believe how quick and easy it is to make at home with 3 ingredients in under 5 minutes.

Strawberry Sorbet

This 3-ingredient Strawberry Sorbet is a refreshing, healthy, vegan, and gluten-free frozen treat to enjoy on a hot day. Plus, no ice cream maker required!

Labor Day End of Summer Party Tips

Plan your menu ahead of time. If you plan your menu early, you can prepare a complete shopping list, and can starting thinking about some tasks that you can do ahead of time. Some recipes, like the skewers and patties, need to be marinated for at least an hour in advance (with better results overnight!), some can be made a day or 2 ahead of time and stored in an airtight container at room temperature or in the refrigerator, and some can made much further in advance and frozen. Check individual recipes for full storage instructions.
Prep as much as possible. Once you have decided on what you are going to serve on Labor Day, try to prepare as much as you can ahead of time. Some things that you can do to save you time are chopping up ingredients or preparing salads and dressings and separately in the refrigerator until ready to assemble.
Set the table the night before. Planning a fun summer backyard party or picnic? Get out all your summer plates before you put them into storage and set your table early in the morning or even the night before so that you have one less thing to worry about on Labor Day.

Did You Make Any of These Labor Day Recipes?

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

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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins are moist, fluffy, and delicious. They take chocolate chip muffins to the next level with freshly grated zucchini and yogurt thrown into the batter. Which also makes them healthier and gives them an amazing texture and moistness that only fresh produce can do. And if you're wondering, they don't taste like zucchini at all! Serve these filling and satisfying muffins for breakfast on the go, as a healthy snack, or for dessert. Leftovers also freeze really well!

Why You'll Love Chocolate Chip Zucchini Muffins

They're quick and easy. These chocolate chip zucchini muffins are so easy to make with a simple pantry and refrigerator staples, and in under 30 minutes. Plus, there are just a few dishes so clean up is a breeze.
Zucchini is a magic ingredient in baking. If you've never had zucchini bread muffins, you're sorely missing out. Zucchini is a secret ingredient that adds moisture and a perfectly fluffy texture to breads and muffins. That's why these chocolate chip zucchini muffins are so good.
It has a moist and fluffy texture. With a carefully balanced texture, these moist zucchini cupcakes have the perfect combination of fluffy, soft, and moist. They get their texture from zucchini and another secret ingredient -- yogurt!

Ingredients and Substitutions

To make these easy and moist chocolate chip zucchini muffins, you will need the following ingredients (full quantities in recipe card below):

zucchini - I would recommend going for smaller zucchinis as they have a bit less moisture than bigger ones. If the zucchini has seeds, remove them first as they can make the muffins slightly bitter. Then, grate or shred the zucchini and use a paper towel to lightly blot them.
all-purpose flour
baking powder + soda
ground cinnamon
salt
butter
brown sugar - feel free to substitute with granulated sugar instead.
egg
plain yogurt - this is the secret ingredient that keeps these muffins super moist. I used my homemade yogurt, but feel free to use any kind of yogurt that you have. Greek yogurt also works.
vanilla extract
chocolate chips - you can choose to leave these out, or add in some chopped nuts or almonds instead.

You will also need measuring cups and spoons, mixing bowls, 12-tin muffin pan, and cupcake liners.

How to Make the Best Chocolate Chip Zucchini Muffins

Combine dry ingredients. In a medium bowl, sift together flour, baking powder, baking soda and salt.
Combine wet ingredients. Use a stand mixer or a hand mixer to cream together the butter and sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
Add dry ingredients to wet ingredients. Beat until just combined, and no dry flour particles are visible. Fold in the zucchini and chocolate chips.

Divide batter. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray. Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top.
Bake. Bake in a 400F preheated oven for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.

Storing Instructions

Use room temperature ingredients: It's very important that you use room temperature butter, eggs, and yogurt for this recipe-cold ingredients can cause the muffins to not bake as evenly as desired.
Removing muffins from the tin: Be sure to wait just five minutes before removing the zucchini muffins from the muffin pan because they will continue to cook if left in the hot pan. Overcooked muffins will be dry and slightly hard
How to store: Store chocolate chip zucchini muffins at room temperature for 2-3 days. Ensure that they are wrapped tightly in plastic cling wrap or stored in an airtight container to avoid them from going stale and dry. You can also store them longer (up to 1 week) in the refrigerator. Note that cooling will change their texture.
How to freeze: Freeze zucchini muffins by wrapping them tightly with plastic cling wrap and then placing them in an airtight container for up to 3 months. When ready to eat, allow them to completely thaw overnight in the refrigerator, or for a few hours at room temperature first.

More Zucchini Recipes

Grilled Shrimp Salad

Grilled shrimp salad is a quick and easy, healthy summer meal that is loaded with fresh, flavorful ingredients. It's packed with crisp mixed greens, fresh vegetables, and lemon-garlic shrimp - the star of the show which is marinated and grilled to perfection (or baked or air fried!), all tossed in an easy 4-ingredient homemade dressing. This simple salad is ready in just 25 minutes = perfect for a quick lunch or dinner.

Why You'll Love Grilled Shrimp Salad

It's quick and easy. This grilled shrimp salad is ready in just 25 minutes. Salads are so easy to throw together, and when you top it with a clean protein like shrimp, they make for a simple, filling meal in no time.
Shrimp is a delicious, healthy protein. Seafood is a great part of a healthy diet, and shrimp offers tons of amazing things for your body-like protein, healthy fats, vitamins, minerals, and antioxidants!
You'll feel good after eating it. Food that tastes good is great-but food that tastes good and makes you feel good is even better. With all these nutrients, this grilled shrimp salad will give you energy without weighing you down. It's the perfect light lunch meal to keep you going all day.

Ingredients and Substitutions

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

large white shrimp - Use large white shrimp or even jumbo shrimp. To peel and devein the shrimp, use scissors to cut through the shell along the back of the prawns, and remove the shells and tails. Rinse to remove the veins and pat dry with paper towel.
olive oil
garlic
lemon juice - you can substitute with lime for extra tang.
shrimp seasoning - Italian seasoning (or substitute with double the amount of fresh herbs such as fresh oregano and thyme), paprika, salt, and pepper.
mixed greens - you can also substitute with arugula, romaine lettuce, or any other salad greens.
avocado
red bell pepper - feel free to substitute with any color bell pepper.
red onion
dressing - olive oil, lemon juice, salt, and ground black pepper. You can substitute the dressing for Greek salad dressing, Italian dressing, or balsamic vinaigrette.

One of my favorite things about this salad is that is is completely versatile. You can add in any vegetables that you have on hand. Try adding in tomatoes, cucumbers, or grilled corn.

How to Make the Best Grilled Shrimp Salad

Marinate the shrimp. In a large mixing bowl, combine shrimp with oil, garlic, lemon juice, Italian seasoning, paprika, salt, and pepper. Toss to evenly coat. Set aside for 15-20 minutes to marinate. You can also marinate the shrimp with seasoning in a sealable Ziploc bag.
Grill the shrimp. Thread the marinated shrimp onto bamboo skewers, adding 4-5 shrimp to each. Lightly brush oil over the grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling and shimmering. Place the skewers evenly apart on the grill pan and grill for 3-4 minutes on each side or until the shrimp turn orange and completely opaque.
- You can also bake shrimp or air fry the shrimp at 375F for 12-15 minutes.
Assemble salad. In a large mixing bowl or serving bowl, combine the salad ingredients including mixed greens, avocado, bell pepper, and red onion. Unthread the grilled shrimp and add on top of the salad.
Add dressing. In a small mixing bowl, combine olive oil, lemon juice, salt, and pepper. Pour dressing over the salad and toss to combine. Add more salt and pepper to taste, if needed.

Recipe Tips and Tricks

Tips for cooking shrimp: Be careful not to overcook your shrimp. Shrimp is cooked once you can't see through it anymore. Once the tails start to turn inwards, it's done. Extra-curly tails are a sign your shrimp is overcooking! Well-done shrimp are tougher and rubberier than their perfectly cooked counterparts.
How to store: This salad includes fresh shrimp and avocado, so it's best eaten fresh. However, it will last in the fridge for 2-3 days. If preparing a complete salad for the next day, make sure your shrimp is cool before introducing it to the greens. Hot shrimp can wither your salad.
How to eat leftovers: For this grilled shrimp salad, I recommend eating the leftover shrimp cold over your salad, instead of reheating it.

More Salad Recipes

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No Bake Protein Breakfast Energy Bites

No bake protein-packed breakfast energy bites are chewy, easy to make, delicious, and loaded with healthy nutrients. They are perfect for breakfast on-the-go to keep you full until lunch, as a post-workout snack, or whenever you need an energy boost. They are easy to make with a handful of real ingredients and require no cooking or baking. Plus, these vegan peanut butter energy balls can be made ahead and are freezer-friendly too. Perfect for busy mornings.

Why You'll Love No Bake Protein Energy Bites

The perfect blend of ingredients. Peanut butter and oats are already a match made in heaven (like in these Chewy Peanut Butter Granola Bars). Add in some protein powder and chia seeds to help keep you full until lunch. The nuts add a welcome crunch, and the chocolate is just for fun. But trust me, it's a worthwhile addition.
It's quick and easy. These energy balls take just 10 minutes to prep and 20 minutes to chill. Nothing needs to be cooked or reheated. Simply combine real wholesome ingredients, form into individual bite-size pieces, and make your morning routine a little simpler. So easy!
A great recipe for meal prep. Make a batch (or two!) of these when you get home from work and have breakfast and/or snacks lined up and ready to go all week. They are vegan, gluten-free, and satisfy all diets.

Ingredients and Substitutions

To make these easy no bake protein energy balls, you will need the following ingredients (full quantities in recipe card below):

peanut butter - or substitute with any other nut butter like almond butter, hazelnut butter, or cashew butter.
old-fashioned rolled oats - use rolled oats and not quick oats.
protein powder - chocolate or vanilla protein powder works.
chia seeds
vanilla extract
cashews
slivered almonds
chocolate - you can use shaved chocolate or chocolate chips.

These peanut butter protein balls are completely customizable. Feel free to add in flax seeds, unsweetened shredded coconut, honey, dates, cinnamon, or pumpkin pie spice.

How to Make the Best No Bake Protein Breakfast Energy Bites

Combine ingredients. In a large mixing bowl, combine peanut butter (or nut butter), oats, protein powder, chia seeds, and vanilla extract.
Grind nuts. Place cashews and slivered almonds into the bowl of a food processor, then blend until finely ground, about 1 minute. Add to peanut butter mixture, then stir using a rubber spatula until well combined.
Fold in chocolate. Fold in shaved chocolate or chocolate chips. You may need to use your hands to combine it all together. If so, wet your hands slightly first to prevent sticking.
Cool mixture and shape. Let mixture cool in the refrigerator for about 20 minutes. Then use your hands to roll out into 12 small bite-size balls. Store in an airtight container.

Recipe Tips and Tricks

How to store: Store these protein energy bites in an airtight container in the refrigerator for up to one week. You can also freeze them for up to 3 months. If eating from frozen, allow them to defrost first before enjoying.
Shape them into bars: You can also use this mixture to shape into protein bars instead of balls. Just press the mixture into an 8-inch square baking dish, refrigerate, and cut into bars.

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Mediterranean Baked Shrimp Orzo

Mediterranean baked shrimp orzo is a complete wholesome one pot meal, consisting of all four food groups. Delicious sautéed vegetables add depth and nutrients to this baked orzo, which features large shrimp and orzo pasta that is oven-baked until juicy and tender, with a sprinkle of feta cheese on top that brings together the fresh Mediterranean flavors in this dish. Although this recipe is simple to make (and easy to clean up after!), the result is impressive. This fancy dinner is perfect for date night and comes together in just 30 minutes, making it also perfect for busy weeknights.

Why You'll Love Baked Shrimp Orzo

Everybody loves orzo. Orzo in Italian translates to barley, and a lot of people think of orzo as a type of grain or rice. But orzo is a small pasta that works great in soups and sides like Lemon Chicken Orzo Soup and Mediterranean orzo pasta salad. For this dish, orzo is a key ingredient. When fully cooked, it is tender and lends a creamy texture to this baked shrimp orzo dish.
Baked shrimp is tender and delicious. When cooked right (at a high temperature for the correct amount of time), fresh shrimp comes out tender, juicy, and flavorful, especially when smothered in savory tomato sauce. This shrimp has the best texture.
Comfort food that is healthy with nutrients. Mediterranean baked shrimp orzo is the ultimate comfort food. It's dense, savory, filling, and packed full of nutrients. With mushrooms, onions, garlic, and tomatoes inside, you don't need to worry about finding greens to serve on the side. And with the carbs and clean protein from the shrimp, you've got a well-balanced meal!

Ingredients and Substitutions

To make this delicious Mediterranean baked shrimp orzo, you will need the following ingredients (full quantities in recipe card below):

shrimp - for this recipe, use large, thawed shrimp. If you substitute frozen or small shrimp, the cooking time in the oven for the shrimp won't match the cooking time for the orzo-resulting in over- or under-cooked shrimp or orzo. Also, using fresh shrimp the day you bought it will deliver the best taste.
orzo
olive oil
brown mushrooms
onion
garlic
diced tomatoes
chicken broth - feel free to substitute with vegetable broth instead.
seasoning - Italian seasoning (or dried oregano), salt, and pepper.
feta cheese

You will also need measuring cups and spoons and a 12-inch cast-iron skillet or oven-safe skillet.

How to Make the Best Mediterranean Baked Shrimp Orzo

Heat aromatics. Heat oil in a large 12-inch cast-iron skillet or oven-safe skillet over medium-high heat until the hot oil sizzles, about 2 minutes. Add mushrooms, onion, and garlic and sauté until tender and fragrant, about 3-4 minutes.
Add liquids. Pour in diced tomatoes and chicken broth. Turn the heat down to medium and stir well to mix. Bring the mixture to a simmer, about 3-4 minutes.
Add orzo. Stir in orzo and season with Italian seasoning, salt and pepper.

Add shrimp and feta. Arrange shrimp evenly over orzo and sprinkle feta cheese on top.
Bake. Bake in a 400F preheated oven for 15-20 minutes until the shrimp turn opaque. Orzo should double in size when it is cooked. Let rest for 5 minutes before serving.

Serve. Drizzle with lemon juice, fresh basil, and additional feta, if desired, and serve.

Storing and Reheating Instructions

How to store: Mediterranean baked shrimp orzo is best eaten hot and fresh, but you can store it in the refrigerator for up to three days in an airtight container. The sooner you eat it, the better!
How to reheat: I recommend reheating this in the oven at 300 F for about 10 minutes until warmed through, or on the stovetop over medium-low heat until warmed through. I don't recommend reheating shrimp in the microwaves, as it can make them tough and rubbery.

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Greek Chicken Salad

Greek chicken salad is fresh, healthy, and delicious, packed with vibrant classic Mediterranean flavors. This classic Greek salad is topped with chicken, loaded with typical Greek ingredients like tangy kalamata olives and feta cheese while crisp cucumbers, tomatoes, and red onions balance out the strong flavors, and is all tossed in a homemade Greek dressing. It's a perfect salad to serve on it's own for a light but filling lunch or dinner, and is great for meal prep throughout the week.

Why You'll Love Greek Chicken Salad

Packed with essential nutrients. This Greek chicken salad has it all. Seriously. Between the feta cheese, kalamata olives, fresh vegetables, and protein, this salad is packed with a variety of vitamins, minerals, and nutrients that promote health including gut health, heart heath, and more.
It's perfect for meal prep. This chicken salad is one of my favorite ways to use up any leftover chicken breast. Plus, you can prep everything in advance (ideal for meal prep!), and divide into meal prep containers. I would just recommend storing the dressing separately in small dressing containers to pack with your lunch on the side.
You can serve it however you want. Greek chicken salad makes a great side salad at a dinner party, but it is filling enough to serve as a main course on its own. It is packed with protein and veggies for a healthy and wholesome lunch or dinner.
Quick and easy to make. Since we are using leftover chicken (so we don't have to cook anything), this salad takes literally less than 10 minutes to chop up and throw together. It's perfect when you are too busy to make a full-on dinner, and you can customize it with any vegetables you have on hand.

Ingredients and Substitutions

To make this easy Greek chicken salad, you will need the following ingredients (full quantities in recipe card below):

chicken breast - this recipe a great way to use up any leftover chicken breast that oyu have on hand. You can also use a rotisserie or roast chicken.
romaine lettuce - you can substitute this with mixed greens or most other salad greens that you have on hand.
grape tomatoes
Persian cucumbers
red onion
kalamata olives - kalamata olives are soaked in salty brine, making them slightly tart, sour, and very salty. They're a Greek salad staple.
feta cheese - this soft, salty, and creamy cheese originates in Greece. If you've never had it, you need to.
Greek salad dressing - use store-bought or homemade dressing. It's really simple to make homemade Greek salad dressing in just a few minutes with olive oil, lemon juice, oregano, salt, and pepper.

This Greek chicken salad is also completely customizable. Feel free to leave out any ingredients that you are not a fan of. Some things that you can add or exchange to modify it based on your own taste are: bell peppers, oven-roasted red peppers, artichokes, croutons, pickled onions, and hard-boiled egg.

How to Make the Best Greek Chicken Salad

To make Greek chicken salad, simply combine all the ingredients into a large mixing bowl or serving bowl, including chicken, romaine lettuce, tomatoes, cucumbers, red onion, cucumber, olives and feta cheese. Then make the dressing (if using homemade), and pour the Greek salad dressing on top. Toss to combine, and add more salt and black pepper to taste, if needed.

How to Serve

You can serve this Greek chicken salad on it's own for a filling lunch or dinner. You can also serve it on the side of your Greek-inspired dinner. Some great recipes to pair with this include:

Make Ahead and 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 fresh.
How to store: Store this Greek 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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Greek Salad Dressing

Homemade Greek salad dressing is light, fresh, and flavorful. It's an olive oil and lemon based dressing that takes a plate of salad greens and turns it into something delicious. It's quick and easy to make with 5 simple ingredients in just 5 minutes. Plus, homemade dressings are so much better, tastier, and healthier than store-bought. You'll never be able to go back to store-bought after making it at home!

Why You'll Love Greek Salad Dressing

It's quick, easy, and simple. This Greek salad dressing takes only five ingredients-and you probably have all of them at home right now. Plus, few ingredients means that this recipe takes no time to throw together. get thrown together in no time. Last-minute lunches don't need to take a lot of time.
It's flavorful and delicious. With quality ingredients and balanced flavors, this Greek salad dressing gives your salad all the flavor it needs. Light, bright, and fresh.
It's better than store-bought. If that's not enough to convince you to make your own Greek salad dressing, then you should know it's also cheaper, fresher, and healthier than bottled store-bought dressing. Unlike it's store-bought counterparts, this dressing has no preservatives, fillers, or artificial flavors. Just real ingredients.

Ingredients and Substitutions

To make this easy homemade Greek salad dressing, you will need the following ingredients (check recipe card below for full quantities):

olive oil
lemon juice
dried oregano - you can also substitute this with Italian seasoning or dried basil.
salt and pepper

You will also need measuring cups and spoons, mixing bowl, and a mason jar or airtight container for storage.

How to Make Homemade Greek Salad Dressing

Greek salad dressing is so easy to make at home. All you need to do is combine all the ingredients into a small mixing bowl and stir well with a spoon until combined. You can also combine the ingredients in a mason jar and seal with the lid. Shake until well combined. Use immediately over salad and add more salt and pepper to taste.

How to Serve

You can pair homemade Greek salad dressing with almost any salad. Try it with:

You can also use Greek dressing as a marinade for chicken, seafood, and vegetables.

Recipe Tips and Tricks

How to store: Store in an airtight container or mason jar in the refrigerator for up one week. Since homemade dressings lack preservatives, they are better for you but don't last as long.
How to customize: For a traditional Greek salad dressing, follow this recipe as is. But if you want to change it up and add hints of other flavors, try adding in some red pepper flakes, chili flakes, lemon pepper, minced garlic, or Parmesan cheese.

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Zucchini Muffins

Zucchini muffins are fluffy, moist, and delicious. They are loaded with fresh zucchini which makes these muffins moister, lighter, and secretly full of nutrients -- secretly because you can't even taste the zucchini! Instead you will taste hints of cinnamon, vanilla, and brown sugar. The best part? These muffins are so quick and easy to make, and the best way to use up all that zucchini from your garden. Plus, you can easily make a big batch and freeze any leftovers for another day.

Why You'll Love Zucchini Muffins

These are superfood muffins! Zucchini is a superfood that adds vitamins A, B, K, and C, protein, potassium, folate, and fiber to your muffins. All this goodness promotes heart health, lowers high blood pressure, and helps manage cholesterol. These zucchini muffins are great for your health.
Zucchini adds more than just vitamins. Adding produce to bread gives you a boost of nutrition, but it also does magical things to the texture of your muffins. These zucchini muffins benefit from the moistness of the zucchini. So, it's better for you, and it has the best texture too!
Serve them any time of day. Zucchini muffins are great for breakfast on-the-go, as a healthy snack for your kid's lunchbox, or as a dessert to enjoy after a light summer dinner.

Ingredients and Substitutions

To make these easy zucchini muffins, you will need the following ingredients:

zucchini - note that smaller zucchinis have more moisture than larger ones, so if you have the choice, go for a little zucchini. If the zucchini has seeds, remove them first. The seeds can make the muffins slightly bitter. Then, grate/shred the zucchini and use a paper towel to lightly blot them to dry a little.
all-purpose flour
brown sugar - feel free to substitute with granulated sugar as well.
ground cinnamon
baking powder + soda
salt
egg
vegetable oil - you can also substitute with melted butter.
vanilla extract

You will also need measuring cups and spoons, mixing bowls, and a 12-tin muffin pan with cupcake liners.

How to Make the Best Zucchini Muffins

Combine ingredients. In a large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt. In a medium mixing bowl, whisk together egg, vegetable oil, vanilla, and zucchini until combined.
Add wet ingredients to dry ingredients. Add the wet ingredients into the dry ingredients and fold until just combined, and no dry flour particles are visible. Do not overmix. The batter will be thick.
Divide batter. Line 9 cups of a 12-tin muffin pan with cupcake liners, or spray with cooking spray. Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top.
Bake. Bake in a 375 F preheated oven for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.

Storing Instructions

How to store: Zucchini muffins taste best when stored at room temperature. To prevent them from going stale, store them in an airtight container or wrap them individually in plastic wrap. They'll keep like this for up to three days. After that, you can keep them for a few more days in the refrigerator-but note that cooling them will affect their texture.
How to freeze: Freeze zucchini muffins by wrapping them tightly with plastic cling wrap and then placing them in an airtight container for up to 3 months. When ready to eat, allow them to completely thaw overnight in the refrigerator, or for a few hours at room temperature first.

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Baked Caprese Chicken

Baked caprese chicken is tender, juicy, and delicious, topped with fresh tomatoes, mozzarella cheese, fresh basil, and a good drizzle of balsamic glaze. Inspired by a caprese salad, this delicious chicken dinner does not disappoint. The balsamic vinegar marinade tenderizes the chicken breasts that rest between the burst cherry tomatoes and melted bocconcini cheese. It's a savory, filling meal that is fancy enough for date night, but quick and easy enough for busy weeknights.

Why You'll Love Baked Caprese Chicken

Tender and juicy chicken. Baked caprese chicken is tender, juicy, and oozing with flavor. The chicken is well-seasoned and get its flavor from a delicious balsamic marinade, burst cherry tomatoes, and bubbly melty mozzarella cheese.
Quick balsamic vinegar marinade. When balsamic meets meat, the acid breaks down the strands of protein. In layman's terms, that means you get a tender, juicy cut of poultry. But that doesn't mean you need to plan ahead. You can make baked caprese chicken as a last-minute meal, allowing the marinade to soak in for just 15 minutes!
Inspired by caprese salad. Inspired by a classic Caprese Salad, this chicken has it all -- fresh tomatoes, mozzarella balls (bocconcini), and is topped with fresh basil. Plus, add a drizzle of balsamic reduction and savor the delicious fresh flavors that melt in your mouth.

Ingredients and Substitutions

To make this easy and delicious baked caprese chicken, you will need the following ingredients (full quantities in recipe card below):

chicken breasts
olive oil
Italian seasoning - you can also substitute this with dried oregano.
salt and pepper
balsamic vinegar
cherry tomatoes
bocconcini (mozzarella balls)
fresh basil

This recipe is also a great way to use leftover Tomato and Mozzarella Caprese Salad.

How to Make the Best Baked Caprese Chicken

Marinate the chicken. In a large ziploc bag, combine chicken breasts with olive oil, Italian seasoning, salt, pepper and 2 tablespoons balsamic vinegar. Press air out of the bag and seal tightly. Press the seasoning around the chicken to coat. Let it marinate for at least 15 minutes, up to overnight in the fridge. You can also marinate in a large. mixing bowl and cover with plastic cling wrap.
Bake the chicken. Arrange marinated chicken in a 8-inch square baking pan. Add tomatoes and distribute them evenly in the pan. Bake in a 400F preheated oven for 20 minutes until the tomatoes are soft.

Add mozzarella balls. Remove the pan from the oven and add mozzarella balls evenly over the chicken. Return the pan to the oven and continue baking for another 10-15 minutes until the melted cheese turns golden brown. The internal temperature for the chicken should also reach 165F.

Make the balsamic glaze. Add the remaining balsamic vinegar to a small saucepan. Let it simmer for over low heat until thickened and reduced by half (about 5-7 minutes), stirring occasionally.
Serve. Allow the baked chicken to rest for 10 minutes. Then, drizzle the balsamic reduction on top. Garnish with basil and serve warm.

Storing Instructions

Tip for juicy chicken breast: Don't skip the step where you let your chicken rest. This is essential if you want a juicy cut of meat! During this time, the juices in the chicken redistribute evenly.
Use a meat thermometer. Knowing when your chicken is done is also important. If you butterfly your chicken breasts or have small ones, they'll take less time to cook. I recommend using a meat thermometer to check for doneness. The chicken is done once it reads 165 F.
How to store: Store leftover caprese chicken in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat leftovers in a 350 F preheated oven or air fryer for 10-15 minutes until warmed through.

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Healthy Mango Yogurt Smoothie

Healthy mango yogurt smoothie is refreshing, delicious, and healthy. Loaded with mangos and low-fat yogurt, this creamy tropical smoothie is perfect for a quick breakfast on the go, a healthy snack to give you a boost throughout the day, or as a light dessert (it tastes that good!). Nothing else sounds so refreshing, especially when the weather is hot outside. The best part? Throw everything into the blender and whip up this fresh mango smoothie in just minutes. So easy!

Why You'll Love Healthy Mango Yogurt Smoothie

Mangos have a ton of health benefits. Let's talk about mangos, since they constitute the bulk of this smoothie which means I want to know everything about them. Not only are they delicious and packed with vitamins and minerals, but they provide a huge number of benefits such as: prevents and fights cancer, lowers cholesterol, alkalizes the body, promotes eye health, helps digestion, clears the skin, strengthens immune system, and helps fight heat stroke.
You can enjoy this smoothie all year round. Summer = tropical fruits and flavours = healthy mango yogurt smoothie. Although tropical fruits such as mangos are not always in season, there is always an abundance of mango chunks in the frozen section aisle. That basically means that you can make this mango smoothie and have it feel and taste like summer any time of the year.
It has no refined sugar. This homemade smoothie is sweetened by mangos and a little honey (which is optional). It has no refined sugar or sweeteners, unlike many store-bought smoothies which typically contain a lot of sugar, artificial flavors, and preservatives.

Ingredients and Substitutions

To make this easy 5-minute mango yogurt smoothie, you will need the following ingredients (full quantities in recipe card below):

mango - I recommend using frozen mango chunks. You can also use fresh mangos, but you may need to add in some ice cubes to thicken it up a bit and make it cool.
yogurt - I recommend using low-fat plain yogurt to keep it healthier, but you can use any kind of yogurt. If using Greek yogurt, the smoothie may end up very thick, so you may need to add in some water to thin it out a bit.
honey - adds a little sweetness, but feel free to leave it out if you prefer.
lime juice - you can also substitute with lemon juice.
cinnamon - cinnamon adds a nice subtle compliment to the flavor of the mango in here. Feel free to leave it out if you prefer.

You will also need measuring cups and spoons and a blender.

How to Make the Best Mango Yogurt Smoothie

Just like most smoothies, this mango yogurt smoothie is so quick and easy to make. Just throw all five ingredients into a blender and puree for about a minute until smooth. Then, divide into 2 glasses, or pour a large glass for one, and enjoy.

Recipe Tips and Tricks

How to customize: You can customize this smoothie but adding in different kinds of fruits, making sure to keep the ratio of fruit the same. Try substitution a cup of mango with pineapple or kiwi.
How to serve: Enjoy this smoothie as it, or add in some toppings to bulk it up. Try it with granola, shredded coconut, seeds, or fruit.

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This post was originally published in 2016. It has been updated with new photos and content.

Honey Mustard Chicken Wings

Honey mustard chicken wings are crispy on the outside but juicy and tender inside. Baked in an air fryer to crispy perfection (or in the oven), they have the best texture and taste -- bringing saucy flavor without the mess. Marinate these wings overnight if you have the time or if you are in a rush, an hour is enough time for them to soak in all the flavor from the delicious, garlicky, and sweet homemade honey mustard marinade. The best part? The prep is so effortless, taking just 5 minutes to toss everything together.

Why You'll Love Honey Mustard Chicken Wings

It's so simple to make. This honey mustard chicken wings recipe takes only three simple steps. Combine the ingredients to make the marinade, marinate the chicken, and cook the wings in an air fryer or oven. That's it!
The best honey mustard marinade. What really makes this recipe shine is the marinade. Made with oil, garlic, soy sauce, vinegar, honey, Dijon mustard, salt, and pepper, the marinade tastes best when you give it time to soak into your chicken wings.
A delicious air fryer recipe. You can bake these honey mustard chicken wings in the oven, or in the air fryer. Air frying chicken wings is fast, easy, and delivers the perfect crispy bite.

Ingredients and Substitutions

To make these delicious honey mustard chicken wings, you will need the following ingredients (full quantities in recipe card below):

chicken wings
vegetable oil - you can use any vegetable oil that you have on hand such as avocado oil or coconut oil. You can also use olive oil.
garlic - the flavor you get from fresh garlic is unmatched. You can get a similar taste by substituting with ¼ teaspoon garlic powder instead.
soy sauce
white vinegar - you can substitute with any vinegar such as wine vinegar, apple cider vinegar, or balsamic vinegar.
honey - feel free to substitute with maple syrup or brown sugar.
Dijon mustard
salt and pepper
green onions - optional, for garnish on top.

You will also need measuring spoons, mixing bowls, and an air fryer or quarter sheet baking pan.

How to Make the Best Honey Mustard Chicken Wings

Marinate the chicken wings. In a small mixing bowl, combine oil, garlic, soy sauce, vinegar, honey, mustard, salt and pepper. Mix well with a spoon until smooth. In a large Ziploc bag, add chicken wings and honey mustard marinade. Press air out of the bag and seal tightly. Press the marinade around the wings to coat. Place bag in the refrigerator and marinate for at least 1 hour, up to overnight. You can also marinate the wings in a large bowl, covered.
Cook the chicken wings. You can cook the wings in the air fryer or bake them in the oven.
- To air fry: Place the marinated wings in the air fryer basket and cook at 375 F for 22-25 minutes until nicely charred (not burnt). Open and shake the basket halfway through to make sure they cook evenly.
- To bake in the oven: Preheat oven to 400F. Place the marinated wings on a parchment-lined quarter sheet baking pan, evenly spaced apart. Bake for 25 minutes. You can turn on the broil function on at the end and broil for 1-2 minutes to achieve more crispy and browned skin.
Serve. Let the wings rest at room temperature for 5 minutes. Transfer to a serving plate, garnish with green onions, and serve with extra honey mustard sauce if desired.

Storing and Reheating

How to store: If you don't finish all of your honey mustard chicken wings, let them cool completely to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Letting the wings cool will ensure that condensation doesn't build and your wings stay crispy.
How to reheat chicken wings: Reheat wings in a 350F preheated oven or air fryer for 10-15 minutes until warmed through.
How to freeze: You can freeze these wings once marinated for an hour. Transfer to the freezer in an airtight container or freezer bag and freeze for up to 6 months. To cook, allow to thaw completely and cook within one day.

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Tomato and Mozzarella Caprese Salad

Quick and easy tomato and mozzarella caprese salad is a fresh, light, and delicious summer salad. Made with just a few simple ingredients -- crisp tomatoes, fresh mozzarella, and basil -- tossed together with a balsamic dressing that brings out all the vibrant flavors. Ready in under 10 minutes, it's the perfect salad to make for a summer potlock, picnic, or BBQ, or just when you are craving something healthy for lunch.

Why You'll Love Tomato and Mozzarella Caprese Salad

A twist on traditional caprese salad. Traditional caprese salad is made with sliced tomatoes, sliced mozzarella, and basil leaves, layered on a plate. We use cherry tomatoes, mozzarella balls, and chopped basil instead and toss everything together. It's so much easier to make and eat.
It's packed with flavor. Just because this salad is made with a few simple ingredients, doesn't mean it sacrifices on taste. This salad is loaded with fresh summer flavors that shine through in every bite. Fresh tomato, basil, and mozzarella were just meant to be put together. And the balsamic dressing? It's the perfect pairing.
Perfect for a summer BBQ. This caprese salad is light and fresh, perfect for a summer potlock or BBQ. Some of my other favorite summer salads perfect for a BBQ are: Italian Pasta Salad, Macaroni Salad, Creamy Cucumber Salad, and Classic Coleslaw.

Ingredients and Substitutions

To make this simple tomato and mozzarella caprese salad, you will need the following ingredients:

cherry tomatoes - you can substitute with grape tomatoes as well. If using grape tomatoes, you can opt out of slicing them as they are already in bite-sized pieces.
mozzarella balls (bocconcini)
fresh basil
olive oil
balsamic vinegar
dried oregano - you can substitute this with Italian seasoning.
salt and pepper
balsamic reduction - this is optional, for drizzle on top. Feel free to use a store-bought balsamic glaze of make homemade balsamic glaze in a few minutes.

How to Make the Best Caprese Salad

This salad is so easy to throw together. First combine the tomatoes, mozzarella, and basil together in a large mixing bowl or serving dish. Then, make the dressing by whisking together the olive oil, balsamic vinegar, dried oregano (or Italian seasoning), salt, and pepper, in a small mixing bowl. Pour the dressing into the salad and toss to combine. Top with a drizzle of balsamic reduction (optional).

How to Serve

Pair this fresh tomato and mozzarella caprese salad with some of our favorite summer dishes:

Recipe Tips and Tricks

Make ahead instructions: To make this salad ahead of time, I would suggest prepping the ingredients, making the balsamic dressing, and storing in separate airtight containers. When ready to serve, assemble the salad and pour in the dressing.
Chill if you have time. You can assemble the salad about 1-2 hours before serving and allowing it to chill in the refrigerator to bring out the flavors even more.
How to store: Caprese salad is best eaten fresh since the balsamic vinegar will start to soften the salad ingredients. If you do have leftovers, store in the refrigerator in an airtight container for up to 1 day.

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Thai Basil Chicken

Better than takeout, Thai basil chicken is a quick and easy chicken stir fry that is ready in under 25 minutes. Tender and juicy strips of chicken are stir-fried and tossed in a delicious homemade sauce, topped with fresh Thai basil and green onions. This delicious, light and fresh chicken dinner is packed with so much flavor that will impress and surprise you with every bite. It's so simple to make but so so good. Perfect for busy weeknights or just when you are craving takeout.

Why You'll Love Thai Basil Chicken

It is quick and easy to make = perfect for busy weeknights. Chicken stir fries are typically our go to weeknight dinners because they are quick to make in under 30 minutes and they are delicious. Just like our General Tso's Chicken or Curry Chicken Fried Rice, this Thai basil chicken is ready in just 25 minutes (including prep!)
It's high in healthy protein that taste delicious. Chicken is a phenomenal source of clean protein, but it can get boring when prepared plain. Sometimes salt and pepper just doesn't cut it. You won't believe how much flavor chicken can take on like in this Thai basil chicken.
A special homemade sauce. Bottled sauces will only get you so far. Plus, they are typically filled with preservatives, artificial flavors, and other filler ingredients. The delicious homemade sauce that we make for this Thai basil chicken is made with just 4 simple ingredients that packs on the flavor that's both sweet and savory.

Ingredients and Substitutions

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

chicken - I used chicken thighs, but you can use either thighs or chicken breast, cut into 1-inch strips.
olive oil - for stir frying. Feel free to substitute with any vegetable oil that you have. Coconut oil adds a nice subtle flavor that pairs really well too.
red onion
garlic
Thai chili - If you're unfamiliar with Thai chili, it's best to add it in small amounts and taste after mixing. Remember, you can always add more, but you can't make it less spicy after adding too much.
salt and pepper
red bell pepper - feel free to substitute with any kind of bell pepper.
Thai basil leaves - Thai basil isn't your run-of-the-mill basil (sweet Italian basil)-so don't substitute it. With a purple stem and small, sturdy, serrated leaves, Thai basil can withstand the heat of cooking. It tastes spicy with strong notes of licorice or anise.
green onions
lime - optional for serving.
sauce - made with fish sauce, soy sauce (or oyster sauce), sugar, sesame oil, and water. Note that if you use oyster sauce, then omit the sugar.

You will also need a large wok or skillet for frying.

How to Make the Best Thai Basil Chicken

Make the sauce. In a small mixing bowl, whisk together all the sauce ingredients until smooth. If using oyster sauce instead of soy sauce, you can omit the sugar. Set aside.
Stir fry the chicken. Heat oil in a large wok or skillet over medium-high heat for 2 minutes until the hot oil sizzles. Add chicken and stir fry for 4-5 minutes until browned on all sides. Stir in onion, garlic, and Thai chili (optional) and cook until tender and fragrant, about 1 minute. Season the chicken mixture with salt and pepper.
Add the sauce. Stir in the sauce and toss well to coat. Keep stirring until the sauce thickens to a desired consistency, about 2 minutes.

Add vegetables. Add bell pepper and basil. Cover the lid and cook for 1-2 minutes until the basil is wilted and the bell pepper is tender.
Serve. Serve immediately with steamed rice and a drizzle with lime juice if desired.

Storing Instructions

How to store: Thai basil chicken taste best fresh, but if you can't eat it all, it will keep in the refrigerator for up to 3-5 days in an airtight container. The sooner you eat it, though, the better it will taste.
How to serve: Thai basil chicken always hits the spot served with a bowl of steamed rice. You can also pair it with Vegetarian Fried Rice, Roasted Garlic Green Beans, Honey Roasted Carrots, or Air Fryer Broccoli.

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Chocolate Zucchini Cake

Chocolate zucchini cake is moist, fluffy, and delicious. Loaded with fresh zucchini for a burst of nutrition, and topped with a homemade cream cheese icing, this cake is always a big hit. If you love cake with a melt-in-your-mouth texture, then this zucchini cake is for you. The best part? The batter is super easy to throw together in about 10 minutes. So what you waiting for? Indulge in this unique chocolate cake this summer.

Why You'll Love Chocolate Zucchini Cake

Loaded with fresh zucchini. The not-so-secret ingredient - zucchini - adds texture, moisture, and little to no flavor. As far as vegetables go, zucchini is pretty flavorless. Which makes this summer squash a great addition when baking (and a great way to use up that abundant veggie from your garden). You basically get all the pros and none of the cons!
It's a healthier alternative to regular cake! Sure, you're not avoiding the calories or the sugar, but you are adding some veggies and essential nutrients to your diet. This chocolate zucchini cake is good for health-conscious friends and kids who don't like to eat their veggies.
You'll love the sweet cream cheese icing. Once you top this chocolate zucchini cake with your homemade cream cheese icing, you'll see that you're capable of creating a culinary masterpiece. With a dash of honey or maple syrup (or both!), the sweet icing pairs perfectly with the chocolate zucchini cake.

Ingredients and Substitutions

To make this easy and delicious chocolate zucchini cake, you need the following ingredients (full quantities in recipe card below):

all-purpose flour
brown sugar
cocoa powder
mini chocolate chips - I prefer the smaller texture of the mini chocolate chips in these, but feel free to use regular chocolate chips if you prefer.
baking soda + baking powder
salt
zucchini
vegetable oil
eggs
cream cheese icing - made in just minutes with cream cheese, milk, honey (or maple syrup), and confectioners' sugar.

How to Make the Best Chocolate Zucchini Cake

Combine dry ingredients. In a large mixing bowl, whisk to combine all the dry ingredients including flour, sugar, cocoa powder, chocolate chips, baking soda, baking powder and salt.
Combine wet ingredients. In a medium mixing bowl, whisk to combine all the wet ingredients including grated zucchini, oil, and eggs.
Add wet ingredients into dry ingredients. Pour the wet ingredients into the dry ingredients. Stir with a silicone spatula until the ingredients are distributed evenly. Make sure not to over mix.
Bake. Carefully transfer the mixture into a greased 8-inch baking pan. Bake in a 350 F preheated oven for 50 to 55 minutes, until a toothpick inserted into the center of the cake comes out clean.
Cool. Let the cake cool in the pan for 10 minutes, then invert onto a wire cooling rack and cool completely.

How to Make Cream Cheese Icing

To make easy cream cheese glaze, combine the softened cream cheese, milk, honey and sugar in a small mixing bowl. Mix well using a whisk or a hand mixer until smooth.

Then, use an icing spatula to spread the cream cheese icing evenly over the chocolate cake. Slice and serve.

Storing Instructions

How to store un-iced cake: Store un-iced zucchini chocolate cake in an airtight container or wrapped tightly in plastic wrap at room temperature for 1-2 days. If you want your cake to last longer, store it in the refrigerator for up to one week. Store the icing separately in another airtight container for up to 3 days. To extend the life of homemade cream cheese icing, keep it in the freezer for up to one month.
How to store leftover iced cake: If you've already iced the whole cake, store it in an airtight container in the refrigerator for up to 3 days.

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Peach Arugula Salad

Peach arugula salad is an easy summer salad made with a handful of simple ingredients that pack on lots of flavor. Loaded with peppery arugula, fresh ripe peaches, tangy feta cheese, and crunchy pecans, all tossed in a delicious homemade balsamic vinaigrette, this peach salad takes only five minutes to throw together. It's a delicious light meal that is perfect for last-minute lunches at home, a summer picnic or BBQ, or a work potluck. Either way, you may want to make extra because this will go fast.

Why You'll Love Peach Arugula Salad

It's so simple. For the salad, you just need to throw 4 ingredients together, mix in the dressing (which also only needs 5 pantry staples that you likely have at home), and it's done! Just spend 5 minutes and a little effort to make this peach arugula salad come to life.
It's delicious. Just because a meal is easy doesn't mean you need to sacrifice great taste or quality. This peach arugula salad is so good. The sweet peaches, crunchy nutty pecans, and feta cheese complement each other's flavors so well, pair with fresh crisp arugula with even more flavor and great texture.
It's healthy. All those wonderful ingredients aren't just for taste. They nourish your body too! From this peach arugula salad, you get vitamins A, B, C, E, and K, plus potassium, copper, manganese, calcium, zinc, selenium, phosphorus, protein, fiber, and omega-3 fats. Get ready to feel good!

Ingredients and Substitutions

To make this simple peach arugula salad, you will need the following ingredients:

baby arugula - arugula really makes this salad shine, but if you have any other salad greens on hand, feel free to thrown them in. Try kale, spinach or mixed greens.
peaches.- for best results, use fresh peaches. You could also substitute with other fresh fruit (try summer berries), or substitute with canned peaches.
feta cheese - you can substitute with goat cheese or blue cheese.
pecans - you can substitute this with any kind of nuts -- try almonds, walnuts, or pine nuts.
balsamic vinaigrette - you can use either store-bought dressing or homemade. It's really easy to make homemade balsamic dressing in just a couple of minutes using olive oil, balsamic vinegar, honey, salt and pepper.

How to Make the Best Peach Arugula Salad

Peach arugula salad is so easy to throw together. First, combine the salad ingredients (arugula, peaches, feta, and pecans) in a large mixing bowl or serving dish. Then, make the balsamic vinaigrette by stirring together the olive oil, balsamic vinegar, honey, salt, and pepper, in a small bowl. Pour the dressing on top of the salad and toss to combine.

How to Serve

Serve peach arugula salad for a light lunch at home or as a side salad with dinner. You can also add in some protein for a more filling meal such as grilled chicken, grilled shrimp, salmon, or tofu.

For more summer recipes to pair fresh peach salad with, try some of our favorites:

Storing Instructions

Make ahead instructions: To make this salad ahead of time, I would suggest prepping the ingredients, making the balsamic dressing, and storing in separate airtight containers. When ready to serve, assemble the salad and pour in the dressing.
How to store: Peach arugula salad is best eaten fresh since the balsamic vinegar will start to soften the greens and peaches. If you do have leftovers, store in the refrigerator in an airtight container for 1-2 days.

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Falafel

Homemade falafel are golden brown and crispy on the outside, yet fluffy, tender and soft inside, bringing satisfaction and nourishment with every bite. These delicious Middle Eastern vegan fritters are loaded with chickpeas, garlic, fresh herbs, and seasoning, shaped into balls, and fried to crisp perfection. Serve them on their own with tahini sauce, wrapped in pita bread, in vegetarian sandwiches, or on salads, to add more plant-based protein into your diet.

Why You'll Love Homemade Falafel

They are deep-fried but still healthy. Fried foods live in a special place in my heart between satisfaction and guilt. But with falafel, you get all the good and none of the bad. Falafel features a deliciously crisp exterior that contains fluffy, tasty insides that satisfy and nourish. And although deep-frying raises their fat and calorie content, they are still healthy and a great source of vitamins, minerals, fiber, and plant-based protein.
It's perfect for Meatless Mondays. Falafel is naturally vegan and vegetarian, and high in plant-based protein. They make an excellent meat substitution for vegan and vegetarian diets. Plus, leave out the flour, and they can be gluten-free too.
You can serve it in endless ways. Falafel is good on almost anything. Eat these versatile bites in between pita bread, dip it in tahini sauce, have it with basmati rice, add it to salads, or make a shawarma wrap or sandwich with it. The ways to eat falafel are truly endless.

Ingredients and Substitutions

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

chickpeas - you need to soak raw dried chickpeas overnight (not canned chickpeas), so you will need to plan ahead if making these and start the process at least the night before.
onion
garlic
herbs - use a combination of fresh parsley, cilantro, and dill.
seasoning - cumin, cardamom (or Italian seasoning), salt, and pepper.
all-purpose flour - this is optional, and only needed if your mixture is too wet. Flour will help hold the falafel together when deep frying.
baking soda
vegetable oil - for frying
tahini sauce - I highly recommend serving falafel with tahini sauce. They complement each other so well. You can use store-bought sauce or make homemade tahini sauce yourself in just 5 minutes.

How to Make the Best Falafel

Soak the chickpeas. Fill a large mixing bowl with water and add the dried chickpeas. Soak them overnight (8-10 hours or longer). Make sure all the chickpeas are completely submerged in water the whole time.
Combine the ingredients. Drain the chickpeas in a colander and transfer into a food processor. Add onions, garlic, parsley, cilantro, dill, cumin, cardamom, salt, and pepper. Pulse on an off for about 1 minute until a fine consistency is achieved. Transfer the falafel mixture into a large mixing bowl and stir in flour (optional) and baking soda until evenly combined. If the mixture is too wet, then adding flour will help keep the falafel from falling apart when being fried.

Refrigerate. Cover the bowl with plastic cling wrap and refrigerate for at least 30 minutes. This helps the mixture soak in all the flavor.
Shape the falafel. Apply some water to your hands to prevent sticking and use your hands to shape the falafel into 1-inch balls (like meatballs). Alternatively, you can use an ice cream scoop to form into even rounds.

Cook the falafel. Add oil into a cooking pot at least 2-inches deep. Heat over medium-high heat for 3-4 minutes until the oil is sizzling hot and shimmering. Deep fry the falafel in batches (about 4-5 pieces each time) until golden brown, about 2-3 minutes. Turn the falafel occasionally to get an even golden crust on all sizes. Transfer the falafel to a paper towel lined plate to drain excess oil and let cool for 5 minutes before serving.

How to Cook Falafel in the Air Fryer

Preheat the air fryer to 375 F, about 3 minutes. Place falafel in a single layer in the air fryer basket and lightly spray with cooking oil to coat evenly. Air fry the falafel for 12-14 minutes until browned. Shake the basket halfway during cooking to brown evenly.

Serve. Serve warm with tahini sauce and a sprinkle of chopped parsley on top.

Recipe Tips and Tricks

Tips for frying falafel: When frying foods, it's essential to maintain the right temperature oil. Ensure your oil is fully preheated before introducing the falafel patties. Keep in mind that the cold patties will lower the oil temperature too.
How to store: Before storing falafel, allow them to cool completely to room temperature on a paper towel-lined plate. Once cool, place in an airtight container and store in the refrigerator for up to 4-6 days.
How to reheat: For best results, reheat leftover falafel in a preheated 350F oven or air fryer for 10-20 minutes until warm and crisp. You can also microwave leftover falafel, but it will lose some of its crispiness.

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Tahini Sauce

Tahini sauce is creamy, smooth, and flavorful. Made in just 5 minutes with a handful of ingredients including tahini paste, garlic, and lemon juice, this tahini sauce boasts a nutty flavor, creamy texture, and tons of nutrition. Pair it with classic Middle Eastern dishes such as falafel and shawarma, or drizzle it on with fresh or roasted vegetables, toasted pita bread, or salad. The best part? It's vegan, vegetarian, gluten-free, and dairy-free, so everyone can enjoy it!

Why You'll Love Tahini Sauce

Tahini is a seed-based food. Sometimes, you'll see tahini referred to as nut butter, but it's really made of sesame seeds (and entirely nut-free!). Most tahini pastes are free of allergens like dairy, gluten, and nuts. And as with any seed-based food, tahini boasts tons of healthy and essential fats, nutrients, and proteins. And it's completely vegan!
It has a staple taste you don't want to miss. Tahini sauce is a staple food in Middle Eastern and Mediterranean cuisine-and if you've ever tasted it, you know why. It has an amazingly robust flavor that is strong, earthy, and nutty.
It only takes five minutes to throw together. This tahini sauce comes together in less than five minutes. It's so easy to create this flavorful, creamy sauce that I find myself making it all the time to eat with veggies, bread, and protein!

Ingredients and Substitutions

To make this easy and delicious tahini sauce, you will need the following ingredients (full quantities in recipe card below):

tahini paste
garlic - you will need to finely grate or mince the garlic. You can also crush the garlic using a mortar and pestle.
lemon juice - for the best flavor, I recommend using freshly squeezed lemon juice, but bottled lemon juice will work too. You can also substitute it with lime juice.
salt
water

How to Make the Best Tahini Sauce

Tahini sauce is the easiest sauce you will ever make. All you do is combine all the ingredients into a small mixing bowl and stir together until smooth. If you find that the sauce is too thick, slowly add a little bit more water until it reaches the desired consistency. Then, transfer to a serving dish and serve.

PRO TIP - If your tahini sauce is thick or separated at any point, it just needs to be stirred more. Keep stirring until it's 100% smooth.

How to Use Tahini Sauce

You can serve tahini on it's own like a dip with a side of pita bread, or get more creative and use it to take all your meals to the next level. Here are some of my favorite ways to use tahini:

Shawarmas - tahini sauce is a classic on shawarmas/donairs. Serve your next Chicken Shawarma with a drizzle of it on top.
Falafel - Falafel just would't be the same without a drizzle of tahini sauce. It's a must!
Burgers - instead of mayo and ketchup, give your Hamburgers a Middle Eastern flair with tahini sauce. It's especially good on Mediterranean Turkey Burgers.
Salad Dressing - serve tahini sauce as a dressing over any of your favorite salads. Try it with Greek Chickpea Salad (instead of Greek dressing) or Chicken Garden Salad.
Meat - top it on Grilled Chicken Skewers, Lamb Chops, Roast Chicken, or Meatballs.
Vegetables - drizzle it on grilled or roasted vegetables.
Veggie Dip Platter - serve it as a vegetable dip alongside Hummus and Baba Ganoush.

Recipe Tips and Tricks

The perfect consistency: Tahini sauce has a slightly runny consistency which make it easy to drizzle on Chicken Shawarma, Falafel, and Meatballs. You can also serve it as a dip, but you will have to use less water to get it to that thicker consistency.
How to store: Homemade tahini sauce will last for up to 3 days stored in an airtight container in the refrigerator.

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Blueberry Crisp

Blueberry crisp with a sweet blueberry filling and a buttery, crispy, oat topping, is a delicious, fruity treat. Ready in just 45 minutes (which includes 10 minutes to prep), blueberry crisp is a perfect dessert to serve warm right out of the oven when entertaining family and friends, or when you are just craving a last minute treat. Top it off with ice cream or whipping cream and enjoy. Nothing is more satisfying.

Why You'll Love Blueberry Crisp

It's easy to make = perfect for new bakers. There are just a couple of steps to this recipe. It's so simple that anyone can do it. In fact, blueberry crisp might have been the first recipe I ever made when I was a kid. It's a great recipe to let the kids try or a great introductory dessert recipe for any new baker to try.
You need just 10 minutes to prep. Even though this crisp will bake up in the oven for 35-40 minutes, you can use that time to do other things at home. When it's all said and done, you really only need to spare less than 10 minutes of actual work to make this blueberry crisp.
Blueberries are healthy. Sure we add in some sugar into the mix, but with 4 cups of blueberries, this dessert is not lacking in nutrients. Blueberries are the most nutrient-dense of any berry. Low in calories and very high in fiber, vitamins C and K, and manganese, blueberries also contain tons of essential antioxidants to keep your body healthy.

Ingredients and Substitutions

To make this easy and delicious blueberry crisp, you will need the following ingredients (full quantities in recipe card below):

blueberries - I used fresh blueberries, but you can easily substitute for frozen ones. Be sure to allow them to thaw out first and pat off any excess water before using.
lemon juice
flour
brown sugar - you can also substitute with granulated sugar, honey, or maple syrup.
butter - if you want to keep this recipe vegan, just substitute the butter with coconut oil. It's that easy.
rolled oats
brown sugar
cinnamon

You will also need measuring cups and spoons and a 9-inch square baking pan.

How to Make the Best Blueberry Crisp

Prep. Preheat oven to 375 F. Grease a 9-inch square baking pan with cooking oil spray.
Make the blueberry layer. In a large mixing bowl, combine blueberries, lemon juice, flour, and sugar. Gently toss to combine. Evenly distribute the blueberry mixture into the greased pan.
Make the oat topping. In another mixing bowl, combine softened butter, oats, flour, sugar, and cinnamon. Stir together with a rubber spatula until combined. Evenly distribute the topping on top of the blueberry layer.

Bake. Bake for 35 to 40 minutes until the top is lightly browned. Place on a wire cooling rack to cool down for 10 minutes.

Serve blueberry crisp warm with a scoop of vanilla ice cream. You can also eat it with whipping cream, yogurt, chocolate, nuts, or other fresh fruit.

Recipe Tips and Tricks

Make ahead instructions: You can prepare and assemble the blueberry crisp up to one day in advance. Store it in the refrigerator tightly wrapped with plastic wrap until ready to bake. You can also freeze it (tightly wrapped with plastic wrap) and bake directly from frozen for 15-20 minutes longer.
How to store: Store blueberry crisp is best eaten fresh on the same day. You can store it covered or in an airtight container on the counter for up to 2 days, or in the refrigerator for up to 5 days). Note that storing in the fridge can alter the texture of the crisp.
How to reheat: Reheat leftovers in a preheated 300F oven or air fryer for 5-10 minutes until warmed through.

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Marinated Mozzarella Balls

Marinated mozzarella balls is a delicious and simple yet stunning appetizer, perfect if you love fresh mozzarella. Soaked in olive oil, garlic, and fresh herbs, the bocconcini absorbs a complex flavor that is so so good. The best part? They take literally 5 minutes to throw together and then pop into the refrigerator to let the flavors infuse into each other. Serve them cold on their own with a side of toasted pita bread, or add them to salads, pasta, or pizza. No matter how you eat these, you won't regret it.

Why You'll Love Marinated Mozzarella Balls

Fresh mozzarella is healthy! With less sodium and fewer calories than most cheeses, mozzarella is a cheese that you can feel good about eating. It also contains protein, calcium, and probiotics that improve your gut health. Seconds, anyone?
These mozzarella balls are bursting with flavor. Marinated in olive oil and garlic, there's already so much flavor coming into the cheese. But to compliment it even further, throw in a bunch of fresh herbs and some red pepper flakes. You can even add in some balsamic vinegar or basil pesto.
You can eat it with everything. Okay, maybe not everything-but there's a long list of meals you can enhance with marinated bocconcini. Try adding these balls on top of salad, pasta, pizza, or in a panini. Or keep things simple with a side of toasted pita bread or other crusty bread on a charcuterie board.

Ingredients and Substitutions

To make delicious and easy marinated mozzarella balls (bocconcini), you will need the following ingredients (full quantities in recipe card below):

mozzarella balls (or bocconcini)
extra virgin olive oil - use a high-quality olive oil. Olive oil is a cornerstone ingredient in this recipe, so it needs to be good! You don't need to break the bank, but you should choose cold-pressed organic olive oil.
garlic
herbs - fresh parsley, fresh basil, fresh oregano. I love the potency of fresh herbs. If you must, you can substitute with dried herbs. Add about half of the amount.
crushed red pepper flakes - adds a little heat. You can add more or less, to taste.
salt

For some flavor variations, try a drizzle on some balsamic vinegar on top (or completely mix some in if you prefer) or a small scoop of basil pesto.

How to Make the Best Marinated Mozzarella Balls (Bocconcini)

This might just be the easiest appetizer you can ever make. All you do is combine olive oil, garlic, parsley, basil, oregano, red pepper flakes, and salt in a medium mason jar or bowl. Stir to combine. Then, add drained mozzarella balls and stir to fully coat. Seal lid and refrigerate for at least 1 hour to allow the flavours to infuse into each other, but if you're in a hurry, you could get away with just 30 minutes..

Serve in a bowl with toasted pita bread or other crusty bread.

Recipe Tips and Tricks

How to marinate: I recommend marinating these mozzarella balls for one hour for the best results, but if you're in a hurry, you could get away with just 30 minutes.
How to store: Marinated bocconcini is best served fresh. You can store it for up to one day, but I would not recommend anything longer than that, as the texture will start to change.
Refrigerating oils: If you do have leftovers, keep in mind that the olive oil will solidify in the refrigerator. Just allow it to sit at room temperature for 20 minutes or so until the oil thaws.

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Vietnamese Noodle Bowl with Chicken

Vietnamese noodle bowl with lemongrass chicken, cold vermicelli noodles, crisp vegetables, and fresh herbs, all tossed in a homemade Vietnamese nuoc cham vinegar chili sauce is the perfect meal when you are craving something healthy, delicious, light, but filling. To make this Vietnamese noodle salad you need a few minutes to prepare and assemble the ingredients, some foresight to marinate and cook the lemongrass chicken, and a good appetite when it's done. It's perfect for lunch or dinner, even on busy weeknights especially if you marinate the chicken ahead of time or use leftover cooked chicken.

Why You'll Love Vietnamese Noodle Bowl with Chicken

A fresh, healthy, and light meal. Vietnamese noodle bowls with chicken are light yet so filling. They are loaded with delicious ingredients that pack on the flavor that won't disappoint, and it's healthy! They are similar to Vietnamese summer rolls except instead of being wrapped up in rice paper, the ingredients are tossed together in a bowl of noodles. So if you are a fan of fresh salad rolls, then you will love these bowls.
Marinated lemongrass chicken. These noodle salad bowls are topped with delicious, juicy, and tender lemongrass chicken which takes just an hour to marinate. Plus, prepare it the night before and let the chicken marinate even longer for an even stronger flavor. Either way, the chicken will be delicious.
Homemade nuoc cham sauce. Nuoc cham sauce is a vinegar chili sauce that is a staple of Vietnamese cooking. Once you taste it, you'll see why. It balances flavors of sweet, salty, and sour for an irresistible taste you won't find anywhere else.

Ingredients and Substitutions

To make this delicious Vietnamese noodle bowl with chicken, you will need the following ingredients (full quantities in recipe card below):

lemongrass chicken - marinated in vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar or honey, garlic, lemongrass, and onion. You can grill, bake, or air fry the chicken. If you don't have the time to make lemongrass chicken, you can throw together a 10 minute bowl using any leftover cooked chicken that you have on hand. You can even try it with leftover rotisserie chicken or roast chicken.
noodles - for the most authentic noodle bowl, use thin vermicelli rice noodles. Vermicelli noodles are made of ground rice (so they're gluten-free!), and they are thin, stretchy, and delicious! They take on a translucent white color when cooked and make this Vietnamese noodle bowl shine.
cucumber
carrots
fresh cilantro - you could also substitute with fresh basil, or add in both herbs.
roasted peanuts
lime - for serving.
Vietnamese vinegar chili sauce (nuoc cham) - make this delicious sauce in minutes using fish sauce, rice vinegar, water, sesame oil, granulated sugar, pepper, and red chili. You can also use store-bought sauce if you prefer, or drizzle on some peanut dipping sauce instead for a different flavor.

How to Make the Best Vietnamese Noodle Bowl with Lemongrass Chicken

Marinate the chicken. In a blender or food processor, add all chicken marinade ingredients (vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar, garlic, lemongrass, and onion) and mix for 1 minute until smooth. Place cubed chicken into a large mixing bowl and pour the marinade on top. Toss well to coat. Cover and refrigerate for at least 1 hour (or overnight for the best results). You can also store the marinated chicken in a sealable ziploc bag.
Cook the lemongrass chicken. You can grill, bake, or air fry the chicken skewers.
- To grill the skewers: Thread 4-5 pieces of cubed chicken onto bamboo skewers. Lightly apply cooking oil over chicken skewers using a cooking oil spray or silicone brush. Preheat the grill over medium-high heat for 3 minutes until sizzling hot. Place the skewers evenly apart on the grill pan and grill for 8-10 minutes on each side, or until the internal temperature of the chicken reaches 165 F. Do not overlap the skewers at any time to ensure even cooking for all the skewers.
- To bake the skewers: Preheat the oven to 425 F. Place the marinated chicken skewers on a parchment-lined baking sheet or on a lightly oiled roasting rack in a baking pan. Bake for 15 minutes until golden brown and the internal temperature for the chicken reaches 165F. Turn on the broil function on the oven on high and broil for 2-3 minutes until nicely charred on the edges.
- To cook in the air fryer: Do not thread them and place about 10 cubed chicken pieces in the air fryer basket at a time. Cook at 350 F for 25 minutes, shaking the basket halfway through.
Assemble noodle bowls. Assemble the noodle bowls by placing 1.5 cups (2 oz.) of cooked vermicelli noodles into each serving bowl. Top with sliced chicken, cucumber, carrots, cilantro, and peanuts.
Make the Vietnamese vinegar chili sauce. Combine the sauce ingredients into a small mixing bowl. Stir well with a spoon until smooth and sugar is dissolved. Pour the sauce over the noodle bowls and drizzle with extra lime juice, if desired.

Recipe Tips and Tricks

How to store: Vietnamese chicken noodle bowl is best served fresh. You can keep any leftovers in an airtight container the refrigerator for up to 3-5 days. I recommend storing the nuoc cham separately since the vinegar in it can make the veggies and noodles soggy.
How to make a Vietnamese noodle bowl bar: A fun way to serve these Vietnamese noodle bowls is to set up a little noodle bar. Place all the ingredients in separate plates or bowls. Make the vinegar chili sauce and place in a separate bowl. Then, invite everyone to help themselves make their own Vietnamese noodle bowls to taste.
Tips for vermicelli: After boiling the vermicelli, mixing in a little bit of oil will prevent them from sticking together. Vermicelli softens quickly since they are such thin noodles, so don't forget to set a timer when you cook them.

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Mexican Street Corn Salad

Mexican street corn salad adds a twist to a well-loved classic and popular street food. Loaded with freshly grilled corn on the cob, fresh vegetables and herbs, and a hint of lime, this salad is all tossed together a creamy and cheesy dressing that brings the authentic Mexican flavors home in every bite. It's the perfect salad to throw together for a light lunch, but filling enough to serve for dinner.

Why You'll Love Mexican Street Corn Salad

It's fresh, creamy, and cheesy. This Mexican street corn salad satisfies all the cravings you could have -- from fresh to creamy to cheesy, it's got everything you could want.
All the joys of Mexican street corn without the mess. Mexican street corn (elote) is an absolute pleasure to eat, but it can get messy. With this Mexican street corn salad, all the flavors and textures are there, but you can eat it with a fork or spoon, not on a stick = no mess. And if you've never had an elote, this is a great way to introduce yourself to it.
An impressive crowd-pleasing salad. If you've ever been tasked with bringing a salad to a summer picnic potluck or BBQ, you know that there's two ways it can go: a basic salad that barely gets touched or a stunning recipe that people can't get enough of. You know which category this falls into.

Ingredients and Substitutions

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

corn on the cob - I recommend grilling corn on the cob. For an easier and quicker substitute, thaw and drain 3 cups of frozen corn (or rinse and drain canned corn). Heat olive oil on a skillet over medium heat and cook the corn until it starts to char, about 3 minutes.
cilantro
green onions
avocado
jalapeño pepper
cheese - I used Parmesan cheese, but you can use crumbled cotija cheese for the most authentic flavor. You can also substitute with crumbled feta cheese.
Mexican crema - you can also substitute with sour cream.
mayonnaise
lime
garlic
paprika
salt and pepper
lime wedges - for serving.

This salad is also completely customizable. You can add in other vegetables that you have on hand. Some veggies that work really well in this salad are bell peppers and red onions.

How to Make the Best Mexican Street Corn Salad

Grill the corn. Preheat the grill to high (or to 400 F). Place the corn on the grill and grill for 6-8 minutes, turning occasionally until nicely charred and cooked through. (You can also roast the corn in the oven at 400 F for 25 minutes or cook in boiling water for 10-15 minutes. However, grilling yields a sweeter and creamier taste). Set aside on a plate and allow the corn to cool until cool enough to handle.
Assemble the salad. Cut the corn off the cob and transfer the corn kernels to a large bowl. Add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
Serve. Garnish with lime wedges, and serve.

Recipe Tips and Tricks

How to store: Mexican street corn salad is best served fresh. You can store leftovers in an airtight container for up to 3 days in the refrigerator.
How to serve: Serve this salad alongside all my popular Mexican Recipes for a fiesta at home.
How to make an elote salad bar: One of my favorite ways to serve this is by setting up an elote salad bar. Prepare the dressing (with crema, mayo, lime juice and zest, garlic, and seasonings) and set aside in one bowl. In another, mix the cilantro, green onions, avocado, and jalapeño. Finally, keep the grilled corn in a separate bowl. Now, everyone can make their own Mexican street corn salads how they like it!

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Blueberry Pancakes

There's nothing better in the morning than soft and fluffy blueberry pancakes. These thick pancakes are loaded with fresh blueberries, topped with butter, and soaked in maple syrup. They are perfect to make for a special brunch on weekends, and leftovers reheat really well which make them the perfect make ahead breakfast on busy mornings. Either way, these delicious blueberry pancakes should be a staple in every home.

Why You'll Love Blueberry Pancakes

They're dense, fluffy, and filling. After you cook these blueberry pancakes, no one will walk away hungry. With the perfect batter, these dense but fluffy pancakes are a yummy meal to give you energy for the day.
Bites of sweet, tart, fresh blueberries. Plain pancakes are okay, but they can get boring fast. With two cups of fresh blueberries, these pancakes are packed with bits of blue that add natural sweetness and tartness to your pancakes. Plus, they have essential nutrients and antioxidants!
Satisfy your sweet tooth. Although these blueberry pancakes aren't excessively sweet on their own, you can add maple syrup to make them even sweeter. Satisfy your sugar cravings with a delicious breakfast that will keep you going.

Ingredients and Substitutions

To make the fluffiest blueberry pancakes, you will need the following ingredients (full quantities in recipe card below):

all-purpose flour
baking powder
brown sugar - you can also substitute this with granulated sugar.
salt
eggs
milk - I used whole milk but you can use any milk that you have.
olive oil - you can substitute this with melted butter for a more buttery pancake
vanilla extract
blueberries - I recommend using fresh blueberries. If you don't have any, you can also use frozen ones. Just be sure to thaw them in cold water-and thoroughly drain and dry-before adding them to your batter.
butter - for frying.

How to Make the Best Blueberry Pancakes

Make the batter. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add eggs, milk, olive oil (or melted butter), and vanilla. Whisk until combined. Note that the batter will be lumpy. Gently fold in the blueberries.

Cook the pancakes. Add a small piece butter onto a large skillet or griddle. and melt it over medium-low heat. Use a paper towel to rub it all over. Scoop out ¼ cup of batter and add as many pancakes as fit in the pan (I fit 3 on a 12-inch skillet). Cook for a couple minutes until small bubbles begin to form on the surface and the edges are set. Flip the pancakes over and cook for another 1-2 minutes until the other side has browned.
Serve. Serve pancakes with extra butter and maple syrup.

Storing and Reheating

How to store pancakes: Store leftover blueberry pancakes in an airtight container in the refrigerator for up to 3-4 days.
How to reheat pancakes: You can reheat pancakes on the stovetop over medium-low heat or in the air fryer at 300F for 5 minutes until warmed through. You can also reheat them in the microwave in 20 second increments until warmed through.

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Grilled Corn on the Cob

Grilled corn on the cob is the easiest recipe to throw on the grill this summer. It's amazing what happens when you throw corn on the grill and watch it transform right before your eyes with beautiful char marks, delicious flavor, and the best texture. Top it off with butter and salt for a classic that you won't be able to get enough of. This quick side dish is perfect for a summer picnic or bbq outside, or when you want to take dinner inside when it's just too hot outside.

Why You'll Love Grilled Corn on the Cob

It's quick and easy. From start to finish, you need about 10 minutes to make this grilled corn on the cob come to life. Plus, sometimes simple is just better! This recipe is so easy that anyone can do it, even if you've never used a grill before.
It's a versatile side dish. There's nothing better than salty, buttery corn to complement dinner. And grilling corn adds another layer of smokey flavor to this traditional side dish. Plus, you can top it with whatever you want to switch up the flavors. Try it with garlic butter like in our Garlic Butter Corn on the Cob or top it with a delicious Mexican cheese sauce and make Mexican Street Corn (Elote).
It's good for you. Corn does more than taste delicious. It also contains essential B vitamins and minerals like zinc, magnesium, copper, iron, and manganese. That means you can eat good and feel good!

Ingredients

To make delicious grilled corn on the cob, you need just a few ingredients:

sweet corn on the cob
butter - for serving.
salt - for serving.

Grilled corn on the cob is delicious with just butter and salt. If you want to switch things up, try also adding some spices such as garlic powder, paprika, or oregano.

How to Make the Best Grilled Corn on the Cob

Making grilled corn on the cob is probably the easiest summer recipe you can make. First, preheat the grill to high (or to 400F if using an electric grill or grill pan), and grill for about 6-8 minutes, turning occasionally until nicely charred and cooked through. Spread butter on top and season with salt to taste.

You can also roast the corn in the oven at 400 F for 25 minutes or cook in boiling water for 10-15 minutes. However, grilling yields a sweeter and creamier taste.

How to Serve

Serve grilled corn on the cob at your next summer party alongside all the best summer recipes such as:

You can also slice off the corn kernels and turn it into a Summer Corn Salad or use in a Creamy Mexican Corn Soup.

Recipe Tips and Tricks

To husk or not to husk: For this simplified recipe, you husk the corn by completely removing the husks. But some people swear by leaving the husks on for grilling. If you prefer this, husk the corn enough to remove all the hairs, then replace the husk (don't rip it off the end, just peel it back). If using this method, you can also soak them in water for a few minutes before grilling.
How to store: You can keep grilled corn on the cob in the fridge for 3-5. You can eat it cold or hot. To reheat, heat on the grill or in a 300 F preheated oven for 5-10 minutes until warmed through.

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Chicken Garden Salad with Ranch Dressing

Chicken garden salad with ranch dressing is fresh, healthy, and hearty. This vibrant and colorful salad is loaded with grilled chicken, fresh vegetables, and crunchy croutons. It's a delicious chopped salad that is packed with nutrients so you can feel good about eating this one. Ready in just 10 minutes with no cooking involved (best recipes ever!), this salad is perfect for a filling and wholesome lunch or dinner.

Why You'll Love Chicken Garden Salad

It's perfect for meal prep. This salad is a great way to use up any leftover chicken breast. It's great for meal prep because you can prep everything ahead of time and divide into meal prep containers. I would just recommend adding the croutons later when serving, and storing the dressing in small jars to pack with your lunch on the side.
It contains all the food groups. Vegetables, grains, protein, and dairy, this chicken garden salad has it all. It's loaded with garden veggies which are delicious and healthy. It's got chicken (which you can substitute with any other protein that you want such as grilled shrimp or tofu). It has grains (hello croutons!), and it has dairy in the homemade ranch dressing.
Quick and easy to make. Since we are using leftover chicken (and don't have to cook anything!), this salad takes literally less than 10 minutes to throw together. It's the perfect meal to make when you are short on time or energy. And, it's super easy to customize with whatever vegetables that you have on hand.

Ingredients and Substitutions

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

chicken breast - I used my Greek Souvlaki Baked Chicken Breast here, but you can use any leftover chicken breast that you have. You can also shred up a rotisserie chicken or Roast Chicken and add it.
romaine lettuce - feel free to substitute with any salad greens that you have on hand.
purple cabbage
grape tomatoes
radishes
carrot
Persian cucumber - you can also substitute with ½ an English cucumber, chopped into ½-inch pieces.
red onion
seasoned croutons
ranch dressing - feel free to use store-bought ranch dressing or homemade, whichever is easier! You can make ranch dressing from scratch in just a few minutes with the following ingredients: whole milk, lemon juice, sour cream (or Greek yogurt), mayonnaise, parsley, dill, onion powder, garlic powder, salt, and pepper.

The best part about this salad is that it is versatile. You can add in any veggies that you have on hand (try green peppers or black olives). You can also switch up the dressing if you prefer. Try it with an Homemade Italian Dressing, Lemon Dressing, or a Creamy Sesame Dressing.

How to Make the Best Chicken Garden Salad with Ranch Dressing

This easy salad is made with leftover chicken so it literally takes just minutes to toss together. Just throw all the ingredients into a large mixing bowl or serving plate. Pour ranch dressing on top and toss to combine. Top with croutons and serve.

How to Make Homemade Ranch Dressing

Making homemade ranch dressing is so easy. It has a number of ingredients, but once you have them prepped and measured out, it takes a matter of seconds to combine. Just combine the dressing ingredients into a medium mixing bowl. Whisk until smooth, and pour over the salad. You can also double or triple the batch and store the rest in an airtight container or mason jar in the refrigerator for up to 1 week.

Recipe Tips and Tricks

How to cook chicken breast: If you don't have any leftover chicken breast to top on this salad, you can easily make it. Just season both sides of the chicken generously with salt and pepper (about ½ teaspoon salt and ½ teaspoon ground black pepper). Heat 1 tablespoon of vegetable oil in a cast-iron skillet over medium heat. Add the chicken and cook for about 4-7 minutes on each side, until the chicken is fully cooked and is no longer pink inside, and the internal temperature reaches 165F as read on a meat thermometer. Let the chicken cool for about 10 minutes and then cut it into slices.
Make ahead instructions: To make this salad ahead of time, I would suggest prepping and chopping the vegetables and storing in an airtight container (without the dressing or croutons). If you are making dressing from scratch, make it and store in a separate airtight container. When ready to serve, add croutons and pour the dressing on top and toss.
How to store: Chicken garden salad is best served fresh. If you happen to have any leftovers, store in an airtight container in the refrigerator for up to 3-4 days. Eat all the croutons before storing as they will get mushy.

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This recipe was originally posted in 2016. It has been completely updated with new content, photos, and tweaks to the recipe.

Blueberry Cinnamon Rolls

Take your cinnamon roll game to the next level with blueberry cinnamon rolls. These delicious blueberry rolls are soft and fluffy, filled with classic cinnamon sugar, and loaded with fresh blueberries. Top it all off with a drizzle of homemade cream cheese icing for the perfect summer treat. They are easy to prep and can be made ahead of time for freshly baked cinnamon rolls in the morning. A family favorite that is truly irresistible.

Why You'll Love Blueberry Cinnamon Rolls

It's a summer version of cinnamon rolls. If you love cinnamon rolls as much as we do (remember our Pumpkin Cinnamon Rolls and Cinnamon Roll Twist Bread?), then you will love blueberry cinnamon rolls. It has all the flavors the classic but with extra farm fresh blueberries. Plus, you can always make this recipe as is, without the blueberries, for a classic cinnamon roll recipe.
The softest and fluffiest dough. The dough in these cinnamon rolls is golden brown on the outside but soft, and fluffy on the inside with a moist and tender centre -- all the things that we expect the best cinnamon rolls to have. It is so so delicious.
Easy to make ahead. Make these blueberry cinnamon rolls all in one day or prep everything in advance and pop in in the refrigerator overnight until you are ready to bake them the next day. I mean, who doesn't want freshly baked cinnamon rolls first thing in the morning? Is there anything better than that?

Ingredients and Substitutions

To make these delicious blueberry cinnamon rolls, you will need the following ingredients (full quantities in the recipe card below):

all-purpose flour
active dry yeast
salt
sugar
milk
butter
egg
cinnamon
blueberries - I used fresh blueberries for the best results, but frozen blueberries will work as well.
cream cheese icing - made with cream cheese, milk, honey (or maple syrup), and confectioners' sugar. You can also make a simple glaze with just confectioners' sugar and water.

In terms of equipment, you will need a kitchen scale (and/or measuring cups and spoons), mixing bowls, rolling pin, and an 8-inch square pan.

How to Make the Best Blueberry Cinnamon Rolls

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 on the sides of the bowl.
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 easier to knead by hand and does not require a stand mixer.
Proof the dough (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. Covering the dough with oil will help prevent the dough from losing moisture and drying out.

How to Shape Cinnamon Rolls

Place the dough onto a lightly floured surface and use a rolling pin roll it out to a rectangle approximately 20x12-inches in size. Gently spread softened butter evenly over the surface of the rolled out dough.
In a small bowl, whisk together sugar and ground cinnamon. Sprinkle the mixture evenly on top of the dough, and add blueberries evenly over top.
Roll up the dough tightly into a log and pinch the edges on the end to seal. Use a knife or bench scraper to cut the log into 9 even, about 2 inches wide each. Arrange the rolls cut side up into a greased 8-inch square pan.

Cover the pan with plastic cling wrap or enclose it completely in a large sealed ziploc bag. Let it rise (second rise) for 45 minutes or until the rolls almost doubles in size.

Bake the cinnamon rolls in a 350 F preheated oven for 30 minutes until golden brown and let it cool for 10 minutes.

How to Make Cream Cheese Icing

To make easy cream cheese icing, combine cream cheese, milk, honey, and confectioners' sugar into a medium mixing bowl. Mix well with a handheld mixer or a whisk, until the mixture becomes smooth. Drizzle the icing over the cinnamon rolls and serve.

Alternatively, you can also drizzle the rolls with a simple icing made with 1 cup confectioners' sugar and 2-3 tablespoons of water. Mix together until desired consistency is reached. Add more water as needed.

Storing and Freezing Instructions

Make ahead instructions: Prepare the blueberry cinnamon rolls up to a day in advance, following the recipe up until the second rise. Then, allow the rolls to rise slowly in the refrigerator overnight and bake it the next day in a preheated oven for fresh cinnamon rolls in the morning.
How to store: To keep these blueberry cinnamon rolls fresh and moist, store them in an airtight container or covered in plastic wrap at room temperature for up to 2-3 days. Wait until the cake has cooled down to room temperature before storing to avoid it from getting soggy. You can also store them in the refrigerator for up to one week, but they will firm up.
How to freeze: You can also freeze blueberry cinnamon rolls. Wrap them tightly in plastic wrap or in an airtight container and store in the freezer for up to 3 months. When ready to serve, allow them to thaw overnight in the refrigerator before reheating.
How to reheat: Enjoy blueberry rolls at room temperature, or reheat them in a 300 F preheated oven or air fryer for 5-10 minutes until warmed through. You can also reheat them in the microwave for 30-60 seconds.

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Vietnamese Summer Rolls with Chicken

Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack is loaded with lemongrass chicken, vermicelli noodles, fresh vegetables and herbs, and served with a flavorful peanut dipping sauce made from scratch. The best part? These salad rolls take less than 20 minutes to make and are a lot easier to make than you think. They are the perfect summer dish, especially on busy weeknights.

Why You'll Love Vietnamese Summer Rolls with Chicken

It's fresh and light. Vietnamese summer rolls (also known as salad rolls, rice paper rolls, or spring rolls) are similar to traditional spring rolls except that they are not fried. Rice wrappers are stuffed with vermicelli noodles, protein, vegetables, and fresh herbs, and rolled up.
The best way to use leftover chicken. Looking for a way to use up that leftover Lemongrass Chicken Skewers or Pan-Fried Lemongrass Chicken? Well here it is. In fact, you can use any cooked chicken in this recipe. It's seriously the best way to use leftover rotisserie chicken or Roast Chicken!
Salad rolls are fun to make and eat. These salad rolls are fun to make and eat. In fact, you can make things even more fun by serving it in a salad bar style. Simply prepare all the ingredients, set them on the table, and let everyone make their own summer rolls.
The best peanut dipping sauce. The peanut dipping sauce really takes this recipe to another level. It's loaded with Asian flavors and is easy to make with just a handful of ingredients.

Ingredients and Substitutions

To make these delicious and flavorful Vietnamese summer rolls with chicken, you will need the following ingredients:

rice wrappers - these are the wrappers that hold the salad rolls together. Keep in mind that the texture and thickness of rice wrappers depends on the brand used. You might need to dip them in for a few more seconds to make them pliable, so refer to the package instructions. Once softened, you will have to work with them quickly as they can start to tear easily if sitting out for too long.
noodles - you will need to use thin vermicelli rice noodles. These noodles are gluten-free and easily found in Asian grocery stores.
chicken - you can use any leftover cooked chicken that you have. I use leftover Lemongrass Chicken Skewers or Pan-Fried Lemongrass Chicken for the most traditional Vietnamese flavor, but anything works. Try leftover rotisserie chicken or roast chicken.
vegetables - Summer rolls are typically filled with julienned carrots and cucumbers. But feel free to use other vegetables that you have one hand. Cabbage, lettuce, and avocado are some other popular choices.
fresh basil or cilantro
peanut dipping sauce - made with a combination of hoisin sauce (or can substitute with black bean sauce), peanut butter, water, fresh lime juice, honey (or can substitute with sugar) and topped with roasted peanuts. You can also use store-bought peanut sauce if it is easier.

How to Make the Best Vietnamese Summer Rolls with Chicken

Prepare the vermicelli noodles. Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.
Soften the rice wrappers. Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one rice wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.
Assemble the summer rolls. Place some cucumbers and carrots in the center of the rice wrapper into a log shape, leaving 2 inches of space on each side. Top with about 2 tablespoons of vermicelli noodles, a few basil leaves, and 2-3 tablespoons of chicken.
Roll the summer rolls. Roll the wrapper up tightly from the bottom but gently so that you don't tear it, rolling it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn't feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.

Make the peanut sauce. Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.

Recipe Tips and Tricks

Keep the ingredients are dry. Make sure that the ingredients (especially the vermicelli, vegetables, and herbs) are fairly dry prior to wrapping. If you don't eat the salad rolls right away and you leave them out for a few hours, excessive water from the vermicelli noodles might cause the rice wrappers to disintegrate and break apart.
Be patient. Don't be so hard on yourself the first time that you try to roll and wrap the summer rolls. It can take a few attempts before you get it right. I would suggest starting with less filling, and increase it once you get the hang of the technique.
How to store summer rolls. Summer rolls are best served freshly made. Once they sit out for a few hours, excess water can cause the rice wrappers to break apart. If you have leftovers, I recommend storing them in an airtight container in the refrigerator for no more than 24 hours.
Make extra peanut sauce. If you love the dipping sauce as much as I do, then I recommend making a double or even triple batch. You can use it to dip anything in it, such as Lemongrass Chicken Skewers or Chicken Satay Skewers. It's even delicious as a marinade, and goes really well tossed into noodles.

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Caramelized Onion Dip

Caramelized onion dip is creamy, flavorful, and melt-in-your-mouth delicious. This easy appetizer is loaded with golden caramelized onions and just 7 other ingredients that you likely already have in your pantry and refrigerator. This crowd pleaser is the perfect appy to serve for easy entertaining, on an epic game day spread, or when you are just craving a snack.

Why You'll Love Caramelized Onion Dip

It has the best color and flavor. So how do you achieve that perfect caramelized color and flavor? The secret is to cook the onions low and slow to help them to develop that sweet, caramel-like flavour. But the secret ingredient that gives this dip its signature flavour is.... wait for it.... Worcestershire sauce! This is so unbelievably crave-worthy, you'll never buy store bought again.
It's the perfect dip for easy entertaining. This onion dip is the perfect, easy entertaining appetizer to serve for game day, the holidays, or whenever you are craving a late-night snack. So go ahead and invite over all your friends, neighbours, and family. This dip won't last long!
How to serve. Serve caramelized onion dip on a charcuterie board, alongside a fancy crudité spread or (my personal favorite) with your go-to pack of chips, crackers, or crusty bread.

Ingredients

To make this easy and flavorful caramelized onion dip, you need the following ingredients:

butter
sweet onion - such as Vidalia onions
Worcestershire sauce
sour cream
mayonnaise
salt and pepper
cayenne pepper powder - a pinch of cayenne for a little kick. Feel free to leave this out if you don't like extra heat.

How to Make the Best Caramelized Onion Dip

Caramelize the onions. In a large cast-iron skillet, melt butter over medium-low heat. Add onions and cook, stirring often, for about 25 minutes, or until onions are caramelized and golden brown. Add Worcestershire sauce, making sure to scrape the bottom of the pan to release any brown bits. Let cool about 10-15 minutes.
Make the dip. Meanwhile, in a large mixing bowl, combine sour cream, mayonnaise, salt, pepper, and cayenne. Stir to combine. Stir in cooled onions until incorporated.
Serve. Serve onion dip at room temperature with chips and/or credité, or refrigerate for 2 hours and serve completely cool.

How to Store

Store caramelized onion dip in an airtight container or covered in plastic cling wrap for up to 3 days in the refrigerator.

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Blueberry Buckle Cake

Blueberry buckle cake is soft and moist, loaded with fresh blueberries, and has a crunchy, sweet and buttery streusel topping. This delicious coffee cake is quick and easy to make and comes together with just 10 minutes of prep before its ready to pop into the oven. Serve it as is with a drizzle of lemon glaze on top, and with a hot cup of coffee or tea.

Why You'll Love Blueberry Buckle Cake

Quick and easy to prep. This blueberry buckle cake takes just 10 minutes to prepare the batter and streusel and pop it into the oven. It is ready to serve in under one hour. It's the perfect recipe to make for all level bakers, and an especially good one for beginners.
The streusel topping takes it to another level. If you haven't had cake with streusel topping, then you are missing out. A streusel topping is a crunchy topping that you can add to cakes and muffins, giving it a delightful crunchy crumby topping with amazing flavor. It is made by combining butter with flour and sugar, and often also contains oats (like in our Cranberry Sauce Muffins).
You can use fresh or frozen blueberries. I love to make this cake during blueberry season because we typically go to the blueberry farm and pick a huge bucket of blueberries. We then spend the next week baking all the blueberry desserts like Blueberry Pie, Blueberry Oat Squares, and Lemon Blueberry Scones. But the best part about this recipe is that you can also use frozen blueberries, so you can bake it all year long!

Ingredients and Substitutions

To make this delicious blueberry buckle cake with streusel topping, you will need the following ingredients:

all-purpose flour
baking powder
brown sugar
salt
milk
vegetable oil - any vegetable oil will work such as avocado oil or melted coconut oil. For a more buttery taste, substitute with melted butter.
egg
lemon
fresh blueberries
streusel topping - made with butter, brown sugar, flour, and cinnamon.

You also need measuring cups and spoons, mixing bowls, and an 8-inch springform pan.

How to Make the Best Blueberry Buckle Cake

Combine ingredients. In a large mixing bowl, combine all flour, baking powder, sugar and salt. Whisk together until evenly distributed and set aside. In a separate medium mixing bowl, whisk to combine milk, oil, egg, lemon juice and lemon zest.
Pour wet ingredients into dry ingredients. Pour the wet mixture into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing will make the cake denser and firmer). Gently fold in the blueberries until they are evenly distributed.
Make streusel topping. In a small mixing bowl, stir well to combine all the streusel topping ingredients including butter, sugar, flour and cinnamon. Mix well until crumbly. Set aside.
Bake. Lightly grease an 8-inch springform pan with butter or oil. Pour and spread the batter evenly into the prepared pan and sprinkle streusel topping evenly. Bake in a 350 F preheated oven for 45 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then open the springform to remove the cake. Slice and serve as is or with a drizzle of lemon glaze.

Storing and Freezing Instructions

How to store. To keep this blueberry buckle cake fresh and moist, store it an airtight container or covered in plastic wrap at room temperature for up to 2-3 days. Wait until the cake has cooled down to room temperature before storing to avoid it from getting soggy. You can also store it longer in the refrigerator for up to one week.
How to freeze. You can also freeze this blueberry buckle. Wrap it tightly in plastic wrap or in an airtight container and store in the freezer for up to 3 months.

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Chicken Shawarma

Homemade chicken shawarma (also known as chicken donair) with juicy and tender chicken marinated in a handful of simple Middle Eastern spices, is topped with fresh vegetables and garlic yogurt sauce, all wrapped up in pita bread. It's a lot easier than you think to replicate this popular street food at home, with just 15 minutes of prep. Serve this filling hand-held wrap for lunch or for dinner with a Persian Shirazi Salad on the side.

Why You'll Love Chicken Shawarma

Quick and easy to make. Depending on where you live, you may be familiar with Middle Eastern restaurants or food trucks that serve chicken shawarma. But you may be surprised that it is actually quite easy to make at home. Although it is typically slow roasted on a vertical rotisserie, we can mimic the authentic flavors at home. Plus, when you prepare the ingredients ahead of time, it's super quick and just so satisfying.
Marinated chicken is worth the wait. When you make the spice rub for the chicken, you'll be eager to taste it! It smells as good as it tastes, so be prepared for it to entice you. After an hour, the chicken soaks up all that great Middle Eastern flavor, but if you wait up to overnight, the flavor will get even stronger. This is what makes chicken shawarma shine.
Everything is better with pita bread. Pita bread is a staple of Mediterranean food, and reasonably so. It's delicious inside and out, has a perfect iconic pocket that you can stuff, or you can simply top the pita bread with filling and fold it over. Whether you are enjoying pita bread plain with dipped in Pesto Hummus or Baba Ganoush Eggplant Dip, or to wrap up Greek Chicken Gyros or Chicken Shawarma, there are so many ways to enjoy it.

Ingredients and Substitutions

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

chicken - I recommend using thighs because it yields a juicier meat. But chicken breasts can also work.
olive oil
seasoning - ground cumin, paprika, garlic powder, cayenne pepper (optional, if you want it spicy), ground coriander, salt, and black pepper.
pita bread - you can easily pick up a batch of small pita bread from the store, or make your own homemade pita bread. It is a lot easier than you think.
romaine lettuce - feel free to substitute with any kind of lettuce or salad greens.
tomato
cucumber
parsley
garlic yogurt sauce - use store-bought sauce or make your own with Greek yogurt, lemon juice, Dijon mustard, garlic, salt, and pepper. You can also substitute with tzatziki sauce or spread some hummus in the wraps.

How to Make the Best Chicken Shawarma

Marinate the chicken. In a large ziploc bag, combine chicken strips with 1 tablespoon oil and all seasoning. Press air out of the bag and seal tightly. Press the seasoning around the chicken strips to coat. Let it marinate for 1 hour, up to overnight in the fridge. You can also marinate the chicken in a large mixing bowl and cover.
Bake the chicken. Add and spread chicken evenly on a large parchment-lined half sheet baking pan in a single layer. Bake in a 400 F preheated oven for 15-20 minutes until fully cooked through and crispy. Remove the pan from the oven and let cool for 10 minutes.
- Air Fryer Instructions: To air fry the chicken instead, spread chicken evenly in a single layer in the air fryer basket and cook at 375 F for 10-12 minutes until golden brown and crispy. Shake the basket halfway during cooking to brown evenly.

Serve. Serve chicken in pita bread with lettuce, tomato, cucumber and parsley. In a medium mixing bowl, combine all the ingredients for the garlic yogurt sauce and stir until smooth. Drizzle on top of the chicken shawarma and serve. You can also add tzatziki sauce instead or a spread of hummus in the wraps.

Recipe Tips and Tricks

How to store: If you have any leftovers from your chicken shawarma dinner (which if you are like us, you likely won't!), store everything separately in the refrigerator in its own airtight container. The chicken, veggies, and garlic yogurt sauce will keep for up to 3-5 days.
How to freeze: You can prepare the chicken ahead of time and keep it in the freezer until you're ready to make chicken shawarma wraps. Make the marinade, marinate the chicken in a freezer bag, and let it rest for up to 24 hours in the refrigerator, then transfer to the freezer. It will keep for up to 3 months in the freezer.

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Garlic Shrimp Skewers

Garlic shrimp skewers are delicious, full of fresh flavor, and grilled to perfection. These shrimp kabobs are marinated in a delicious garlic, herb, and lemon mixture, threaded onto skewers, and grilled (or baked or air fried). The best part? They are quick and easy, making them the perfect meal on busy summer weeknights, but fancy enough to serve up a crowd at a cookout.

Why You'll Love Garlic Shrimp Skewers

They're easy to make. These garlic shrimp skewers are so quick and easy to make. All you need to do is mix together a simple marinade, soak the shrimp for 15 minutes, then grill them in just 10 minutes. With barely any steps, you'll be surprised how little effort can yield such a great meal!
A powerful clean protein = a healthy meal. Shrimp is protein-dense and contains no carbs. But it does have over 20 different vitamins and minerals, including selenium, iodine, iron, zinc, and vitamin B12. So you can feel good about eating these garlic shrimp skewers, knowing they taste great and are good for your body!
They are fun to eat. Put shrimp on a stick, and it's immediately a better meal. Shrimp kebabs make lunch and dinner more fun, whether you're cooking out for a crowd or just serving your family (or yourself!) at home.

Ingredients and Substitutions

To make easy delicious garlic shrimp skewers, you will need the following ingredients:

shrimp - I would recommend using large white shrimp or even jumbo shrimp.
olive oil - You can also substitute with any vegetable oil.
garlic
lemon juice - you can substitute the lemon for lime for a tangier taste.
Italian seasoning - you can also substitute with double the amount of fresh herbs such as fresh oregano and thyme.
paprika
salt and pepper

You will also need measuring cups and spoons, mixing bowl, bamboo skewers, and a grill pan.

How to Make the Best Garlic Shrimp Skewers

Marinate. In a large mixing bowl, combine shrimp with oil, garlic, lemon juice, Italian seasoning, paprika, salt, and pepper. Toss to evenly coat. Set aside for 15-20 minutes to marinate. You can also marinate the shrimp with seasoning in a sealable Ziploc bag.
Skewer. Thread the marinated shrimp onto skewers, adding 4-5 shrimp to each.

Cook. Lightly brush oil over the grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling and shimmering. Place the skewers evenly apart on the grill pan and grill for 3-4 minutes on each side or until the shrimp turn orange and completely opaque. (You can also bake shrimp or air fry the shrimp at 375F for 12-15 minutes).
Serve. Drizzle with extra lemon juice if desired and serve.

Recipe Tips and Tricks

How to store: Keep leftover garlic shrimp kabobs in an airtight container in the refrigerator for up to 2-3 days. Don't let them sit out for over 2 two hours at room temperature (or more than an hour if it's a hot day).
How to reheat: Reheat shrimp skewers in a 350-400F oven for 5-15 minutes until warmed through (the hotter the oven, the faster it will cook through). You can also remove them from the skewers and reheat in the air fryer at 350 F for 5 minutes. I would not recommend microwaving seafood, including shrimp, because it makes the meat rubbery and tough.

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Blueberry Oat Squares

Blueberry oat squares are sweet, buttery, and delicious. With three mouthwatering layers, it has a soft and chewy crust, a sweet blueberry filling, and crumbly granola-like oat topping. Ready in just 45 minutes (including just 10-15 minutes of prep), these blueberry oatmeal bars are the perfect late-night treat, prepped last-minute breakfast, and snack to feed your friends. However you serve them, they are always a crowd pleaser.

Why You'll Love Blueberry Oat Squares

Three mouthwatering layers. Similar to our Cranberry Sauce Oat Bars, these delicious oat squares have 3 layers of delicious goodness. First, there's a sweet and buttery crust layer of oats with a hint of vanilla. Then, a layer of fresh blueberries bathed in sweetness. And finally, top it all off with a cinnamon oat layer. It's a trio of perfection.
It's easy yet fancy. These blueberry oat squares are ready in just 45 minutes, but look like they took hours. Plus, baking in a single pan makes them fast and easy to form into squares. Cut them smaller to serve a crowd (or kids), or indulge in a tray to yourself! Either way, it will be well worth the effort.
Rolled oats make this dessert healthier. Although you'll have to make an exception for the sugar, you'll be adding nutrients to your diet by eating blueberries, and rolled oats-which is a much better alternative to a traditional cookie... right? At least that is what we like to think about our blueberry oat bars.

Ingredients and Substitutions

To make delicious blueberry oat squares, you will need the following ingredients:

butter
sugar - this recipe used both brown sugar and granulated sugar. Feel free to substitute the granulated sugar with brown sugar instead.
rolled oats - make sure to use old fashioned rolled oats, don't use quick oats in this recipe because they are more fine like flour and will make the mixture dry.
all-purpose flour
vanilla extract
baking powder
salt
blueberries - I recommend fresh blueberries if you want the blueberries to be more defined. You can also use frozen blueberries but the blueberry layer may be more jammy. If you are feeling adventurous and want to switch things up, you can also try substituting different berries or a berry blend with blackberries, raspberries, or strawberries.
lemon juice
cornstarch - helps to thicken the blueberry layer so that it won't be mushy.
ground cinnamon

You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), 9-inch square baking pan, and wire cooling rack.

How to Make the Best Blueberry Oat Squares

Make the crust layer. In a large bowl, use a hand mixer or stand mixer to cream together butter with brown sugar until light and fluffy. Add rolled oats, flour, vanilla, baking powder, and salt. Continue to mix until fully combined. The mixture will be slightly sticky. Transfer the mixture into a 9-inch square baking pan, and firmly press it in to create an even layer on the bottom.
Make the blueberry layer. In a large mixing bowl, add all the ingredients for the blueberry layer (blueberries, sugar, lemon juice, and cornstarch). Gently toss to combine. Evenly distribute the blueberry mixture over the crust.
Make the oat layer. In a shallow saucepan, melt butter over medium heat. Once melted, remove from heat and stir in oats, sugar, and cinnamon. Stir until fully combined. Sprinkle and evenly distribute the topping on top of the blueberry layer.
Bake. Bake in a 350 F preheated oven for 30 to 35 minutes until lightly browned. Place on a wire cooling rack to cool down completely and cut into 9 even squares. Serve bluwberry oat bars its own or with a scoop of vanilla ice cream.

Recipe Tips and Tricks

Wait before you slice: Feeling impatient? Don't buy into your impulses. Wait for the blueberry oatmeal bars to cool down completely before you cut them-or you could be looking at a drippy mess that ruins the square part of your oat squares.
How to store: If you have any leftover oat squares, store in a single layer in an airtight container (or layer them with parchment paper in between to prevent sticking). They will keep at room temperature for up to 1-2 days or in the refrigerator for up to 5 days.
How to freeze: Blueberry oat bars freeze really well and can be stored tightly wrapped in plastic cling wrap or in an airtight container for up to 3 months in the freezer. It's a great recipe to make a few batches of after a day of berry picking, freeze, and enjoy another day.

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Lemongrass Chicken Skewers

Lemongrass chicken skewers are tender, juicy, and packed with flavor. These Vietnamese chicken kebabs are marinated with fresh lemongrass, soy sauce, fish sauce, sesame oil, honey, and garlic, for that classic Asian flavor. Cook them to perfection on the grill, in the oven, or in the air fryer, and serve with a side of peanut dipping sauce. These kabobs are so delicious that they might just become your new favorite skewer recipe this summer.

Why You'll Love Lemongrass Chicken Skewers

Quick and easy to make. We all know that marinades can transform chicken from a bland protein to the star of the show. The quick and easy lemongrass marinade takes just minutes to prepare and at least 1 hour to marinate into the chicken. Then, fire up the grill and cook these skewers in under 20 minutes.
Vietnamese flavors with fresh lemongrass. There's a lot of ingredients on the table here that bring great taste to these lemongrass chicken skewers, but using fresh lemongrass definitely packs a unique punch. Combined with other classic Asian flavors, this chicken is delicious and savory.
Kebabs are fun to make and eat. Chicken breast recipes are always a go-to around here, and sometimes you want to chage things up. Kebabs are always fun to build, grill, and eat! So if you have been feeling a little bored with your recipes lately, throw in these lemongrass chicken skewers into the mix.
Freezer-friendly and great for meal prep. These chicken skewers can also be made ahead of time and frozen for a rainy day. Just marinate the chicken, freeze without skewering them, and pop into the freezer for up to 3 months. When ready to eat, just thaw and cook. It's a great way to meal prep and plan ahead.

Ingredients and Substitutions

To make these delicious and flavorful lemongrass chicken skewers, you will need the following ingredients (full quantities in recipe card below):

chicken breast or thighs - boneless and skinless, and cut into 1.5-inch thick cubes.
vegetable oil
soy sauce
fish sauce
sesame oil
brown sugar or honey
garlic
lemongrass - I used stalks of fresh lemongrass. If it is hard to get your hands on fresh lemongrass, you can also substitute with 2 teaspoons of lemongrass paste instead.
onion
green onions - to garnish on top.
peanut dipping sauce - for serving. Feel free to use store-bought sauce or homemade. It's really easy to make homemade sauce in just a few minutes. You will need hoisin sauce (or dark soy sauce), peanut butter, water, lime juice, and honey (or granulated sugar).

How to Make the Best Lemongrass Chicken Skewers

Marinate the chicken. In a blender or food processor, add all marinade ingredients (vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar, garlic, lemongrass, and onion) and mix for 1 minute until smooth. Place cubed chicken into a large mixing bowl and pour the marinade on top. Toss well to coat. Cover and refrigerate for at least 1 hour (or overnight for the best results). You can also store the marinated chicken in a sealable ziploc bag.

Skewer the chicken. Thread 4-5 pieces of cubed chicken on each skewer.
Cook the skewers. You can grill, bake, or air fry the chicken skewers.
- To grill the skewers: Lightly apply cooking oil over chicken skewers using a cooking oil spray or silicone brush. Preheat the grill over medium-high heat for 3 minutes until sizzling hot. Place the skewers evenly apart on the grill pan and grill for 8-10 minutes on each side, or until the internal temperature of the chicken reaches 165 F. Do not overlap the skewers at any time to ensure even cooking for all the skewers.
- To bake the skewers: Preheat the oven to 425 F. Place the marinated chicken skewers on a parchment-lined baking sheet or on a lightly oiled roasting rack in a baking pan. Bake for 15 minutes until golden brown and the internal temperature for the chicken reaches 165F. Turn on the broil function on the oven on high and broil for 2-3 minutes until nicely charred on the edges.
- To cook in the air fryer: Do not thread them and place about 10 cubed chicken pieces in the air fryer basket at a time. Cook at 350 F for 25 minutes, shaking the basket halfway through. You won't get the charred grill marks but they taste amazing and so tender.

How to Make Peanut Dipping Sauce

In a medium mixing bowl, combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon and and mix until sauce is smooth and uniform.

Once the chicken is cooked, let it rest at room temperature for 5 minutes. Serve warm with peanut dipping sauce and garnish with green onions.

Recipe Tips and Tricks

How to store: Keep leftover lemongrass chicken kabobs in an airtight container for up to four days in the refrigerator.
How to freeze: If you love to meal prep, you need to know that you can marinade, assemble, and freeze these kabobs, then grill them later from frozen. Follow steps one and two, then place your kabobs in a single layer on a clean baking sheet leaving space between each kabob. Cover the entire sheet with aluminum foil and freeze for 3-12 hours until solid. Then, you can transfer them to a Ziplock bag if you want. When ready to cook, allow the chicken to thaw overnight in the refrigerator or for a few hours at room temperature.
Don't forget to scrub: When grilling, it's important to use a grill cleaning brush to scrub off any old stuck-on food or char. Doing this ensures your kabobs won't stick.

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Fish Stick Tacos

Fish stick tacos are fun, easy, and delicious. Crispy breaded fish sticks are topped with a homemade mango and red pepper salsa and a drizzle of lime crema, all wrapped in warm, soft tortillas. They're a quick and easy kid-friendly meal that the whole family will love on taco night. Fresh, savory, and so so good.

Why You'll Love Fish Stick Tacos

Tacos are fun and versatile. No meal is as fun as tacos which you can build yourself and customize to your liking. Not a fan of mango salsa? No problem. This recipe is 100% versatile. You can top it with any of your favorite toppings like a Lime Crema Slaw, Guacamole, or Pico de Gallo Salsa. The perfect compliment for a Mexican fiesta.
A blend of fresh ingredients. Crispy fish sticks are topped with fresh diced mango, red pepper, and red onions, giving fish stick tacos a burst of freshness in every bite. Add on some lime juice and crema, and you've got a flavorful and tasty meal!
They are fast and easy to make. Fast and easy meals are a must-have for your recipe book. These fish stick tacos serve up a hot meal in less than thirty minutes. Whether you're working from home, have kids running around, need a mental break, or all of the above, a thirty-minute meal is always a win.

Ingredients and Substitutions

To make easy fish stick tacos, you will need the following ingredients:

fish sticks - I used my Homemade Fish Sticks, but feel free to use store-bought fish sticks if that is easier.
mango
red bell pepper - feel free to substitute with any color bell pepper. I just love the pop of red that red bell peppers add to the Mango Salsa.
red onion
jalapeño - optional for a spicy kick.
fresh cilantro
lime juice
small tortillas - feel free to use corn tortillas or wheat tortillas. I used corn tortillas in this recipe but I often make it with my homemade flour tortillas.

And don't forget to serve these tacos with a squeeze of lime juice and a dollop of sour cream or lime crema.

How to Make the Best Fish Stick Tacos

Make the fish sticks. Prepare Homemade Fish Sticks and place on a parchment lined quarter sheet baking pan and apply cooking oil spray evenly over each stick to coat. This creates golden brown crusts during baking. Bake in a 400 F preheated oven for 15 minutes until fully cooked through and golden brown. For store bought frozen fish sticks, bake according to package instructions.
Make the mango salsa. In a medium bowl, combine mango, bell pepper, red onion, jalapeño, and cilantro and stir until evenly mixed. Drizzle with lime juice and toss well to coat. Let the Mango Salsa sit for 5-10 minutes to allow all the flavors to infuse into each other.
Heat the tortillas. Heat the tortillas according to the package instructions, or heat in an ungreased 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.
Assemble the tacos. Slice each fish stick into ½-inch pieces and add onto each tortilla. Top with mango salsa, a drizzle of sour cream or lime crema, and a squeeze of lime juice to taste, and serve.

How to Serve

Serve Fish Stick Tacos with your favorite Mexican side dishes. I like to serve them with:

Recipe Tips and Tricks

How to store: Like all tacos, these are best eaten fresh and warm since reheating can be a bit of a task. However, if you have leftovers, store everything in separate containers in the refrigerator for up to 3-4 days.
How to reheat: Reheat fish sticks in a 300F preheated oven or air fryer for 5-10 minutes until warmed through. You can reheat the tortillas the same way that you warmed them the first time. Then assemble, and enjoy.

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Lemon Blueberry Bread

Easy lemon blueberry bread is soft, moist, and delicious. This quick bread loaded with fresh blueberries and lemon, making it the perfect summer dessert to bake. It's simple, sweet, and delicious on its own, but taken to a new level with a 2-ingredient lemon glaze drizzled on top. Plus, it's an easy recipe to make, taking just 10 minutes for the batter to come together. Whether you enjoy this lemon blueberry loaf cake hot and fresh, or save it for the next day, it will be hard to just have one slice.

Why You'll Love Lemon Blueberry Bread

A beautiful dessert with minimal effort. You can impress your friends, family, and coworkers with this lemon blueberry bread, which seems complicated-but isn't. It's super easy to make and involves just a few extra steps to bring the batter together and pop into the oven.
It has the perfect balance between sweet and tart. Lemon and blueberries add a delightful tartness to this bread, while vanilla and sugar balance it with sweetness. The result is heaven in every bite.
Quick and easy. This lemon blueberry bread is easy to prepare in just 10 minutes, and ready to eat in under an hour. If you love easy baking, then this this dessert bread (or breakfast bread!) is the perfect summer treat recipe for you.

Ingredients and Substitutions

To make this easy lemon blueberry bread, you will need the following ingredients:

all-purpose flour
baking powder
granulated sugar - you can also substitute this with brown sugar.
salt
milk
oil - any vegetable oil will work. I typically use avocado oil or melted coconut oil. You can also substitute with melted butter for a more buttery taste.
egg
vanilla extract
lemon
blueberries - I recommend fresh blueberries for this one.
lemon glaze - icing sugar and lemon juice (this is optional, for drizzling on top for a little extra sweetness).

You will also need measuring cups and spoons, mixing bowls, and a 5x9-inch loaf pan (1 lb. loaf pan).

How to Make the Best Lemon Blueberry Bread

Combine ingredients. In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside. In a medium mixing bowl, whisk well to combine the wet ingredients including milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
Add wet ingredients to dry ingredients. Pour the wet ingredients into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing make the bread denser and firmer). Fold in 1 cup of blueberries until evenly mixed.
Prepare loaf pan. Lightly grease a 9x5-inch loaf pan (1 lb. loaf pan) with cooking spray oil, and pour the batter inside. Add the remaining ½ cup blueberry on top.
Bake. Bake in a 350 F preheated oven for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf.

How to Make Lemon Glaze

In a small bowl, add icing sugar. Slowly add in lemon juice and continually stir until smooth and desired consistency is achieved. The icing should be thick but can still be poured. If the icing is too runny, add more sugar. If it is too thick, add some more lemon juice. Evenly drizzle glaze over the lemon loaf and allow it to set and dry before slicing the loaf. To completely coat the loaf, then double the amount of icing.

Recipe Tips and Tricks

Do not overmix the batter. Overmixing will cause your bread to become denser, chewy or gummy, so be careful to mix just until everything is incorporated.
Enjoy it warm or at room temperature. You can enjoy lemon blueberry bread warm or at room temperature. There's nothing better than a fresh fruit loaf right out of the oven. I usually can't wait and enjoy it hot.
How to store. The best way to store this loaf is at room temperature in an airtight container or large ziploc bag or up to 2-3 days. This will keep the loaf fresh and moist. To store longer, store in the refrigerator for up to 1 week. Wait until the loaf has cooled down to room temperature before storing in the refrigerator to avoid it from getting soggy.
How to freeze. You can also freeze this blueberry loaf for up to 3 months, wrapped tightly in plastic wrap or in an airtight container.

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Avocado Hummus

Quick and easy avocado hummus is creamy, smooth, and absolutely delicious. Loaded with chickpeas, avocados, tahini, lemon juice, olive oil, and garlic, this vegan avocado dip is a bowl of creamy heaven that is healthy and packed with flavor. It's basically a combination between Hummus and Guacamole that takes just 5 minutes to make. You may never go back to regular hummus after trying this crave-worthy version.

Why You'll Love Avocado Hummus

Homemade dips are better than store-bought. I am obsessed with making homemade dips because they are just better, healthier, tastier, and faster to make. Store-bought dips are typically packed with preservatives and filler ingredients. By making your own dip at home, you are in full control of exactly what is going in your food.
It has the creamiest texture. But nutritional value aside, these two together create an incredible, creamy texture that is essential in the perfect dip. not it is not just the nutritious value of these together that is amazing. Chickpeas become incredibly creamy when blended, so just imagine what you get when you add some creamy ripe avocado and a few tablespoons of good olive oil in there. Heaven.
It's healthy, nutritious, and all around good for you. The main two ingredients in this vegan dip are avocados and chickpeas. They are powerhouse ingredients when some amazing nutrients and health benefits. So when they come together, you know it's going to be amazing. They are high in protein, fibre, iron, vitamin E and copper. Can it get any healthier?

Ingredients and Substitutions

To make this easy and delicious creamy avocado hummus, you will need the following ingredients (full quantities in recipe card below):

avocado
chickpeas - and save some reserved liquid to achieve the desired consistency that you want.
tahini sesame paste - to get that classic hummus taste.
extra virgin olive oil - to help the avocado hummus be smooth.
lemon juice - you can also substitute with lime juice if you prefer.
garlic
salt
roasted sesame seeds - optional for garnish.

For a closer twist to guacamole, feel free to add in ¼ cup of cilantro and use lime juice instead of lemon juice.

How to Make Creamy Avocado Hummus

With just a few ingredients, you can create this delicious, creamy avocado hummus in just minutes. It requires almost no prep other than gathering the ingredients, draining the chickpeas, and peeling the avocado and garlic. Which is why this is the perfect recipe to make when you are having a last minute snack craving... because you can literally make this at the last minute.

To make a batch of avocado hummus, simply combine all the ingredients into a blender or food processor and pulse. Then, add in some reserved chickpea water to thin out the hummus, until you reach your desired consistency. Transfer into a bowl, drizzle some olive oil on top, and garnish with toasted white and black sesame seeds.

Recipe Tips and Tricks

How to serve. This dip is best made and served immediately. If you let the dip sit out too long, it could start to turn brown because of the avocado in it. Serve with Pita Bread or slices of any crusty bread, as part of a Charcuterie Board with pita chips, breadsticks and/or veggies for dipping.
Make ahead instructions: If you are planning to make this ahead of time, then store in an airtight container and be sure press plastic wrap directly onto the surface of the dip to prevent the surface from turning brown. Then, attach the lid of your container on top.
How to store: Store leftover avocado hummus in an airtight container with plastic cling wrap directly pressed onto the surface of the dip to prevent browning. Store for up to 5 days.

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Mexican Street Corn (Elote)

Mexican street corn (also known as elote) is a delicious corn on the cob loaded with a cheesy sauce that's elevated with cilantro and lime. It's creamy, cheesy, spicy, and flavorful. You can typically find this popular side dish at a Mexican street corn vendor, but it tastes just as good when you make it at home. Plus, it's easy to make on the grill, in the oven, or on the stovetop. Either way, once you try it, you will know why it's so popular!

Why You'll Love Mexican Street Corn (Elote)

Loaded corn on the cob. Fresh, sweet corn is delicious without anything on it. Just add butter, salt, and pepper, or make Garlic Butter Corn on the Cob, and your corn is next level. Now, turn it into an elote, and you've reached the pinnacle of corn on the cob.
It's easy and fun to make. My favorite way to serve Mexican street corn is to create an elote bar and let my guests build their own elote. This way, they can customize their corn to the cheese and spice level they prefer. Plus, it's a lot of fun for both adults and kids.
It has all the textures and flavours. Creamy, spicy, cheesy, savoury, crunchy-with elote, you don't have to choose. Calling Mexican street corn delicious is an understatement. Plus, corn is high in fibre, antioxidants, minerals, and vitamins, making it a good addition to your diet in moderate amounts.

Ingredients and Substitutions

To make delicious grilled Mexican street corn, you need the following ingredients (full quantities in recipe card below):

sweet corn on the cob
sour cream
mayonnaise
seasoning - garlic powder and paprika. Add in a little chili powder for some extra spice, if desired. You can also substitute the seasonings with with use chipotle powder.
cilantro
lime juice + zest
salt and pepper
cotija cheese - If you don't have cotija cheese, feel free to substitute with feta cheese or Parmesan.

How to Make the Best Mexican Street Corn (Elote)

Make the sauce. In a medium mixing bowl, combine sour cream, mayonnaise, garlic powder, cilantro, lime juice, lime zest, paprika, salt, and pepper. Stir well until smooth and evenly mixed. Set aside for 10 minutes, allowing the flavors to infuse into each other.
Grill the corn. Place the corn on a preheated grill at 400 F and grill for 6-8 minutes, turning occasionally until nicely charred and cooked through. Set aside on a plate.
- You can also roast the corn in the oven at 400 F for 25 minutes or cook in boiling water for 10-15 minutes. However, grilling yields a sweeter and creamier taste.
Assemble and serve. Spread and brush the sauce evenly over the corn and top with Parmesan. Drizzle with extra lime juice if desired

Storing Instructions

Mexican street corn is meant to eat fresh off the grill, so I wouldn't recommend preparing the elote in advance. You can prepare the sauce in advance and store in the refrigerator until ready to spread on the corn. If you do happen to have leftovers, I would suggest storing the corn separately and assembling when it is ready to serve.

How to Serve

Serve Mexican street corn on their own as a snack or make it a fiesta with all of our favorite Mexican recipes such as:

Sweet Potato and Black Bean Tacos

Calabacitas (Mexican Zucchini)

Mexican Ground Beef Tacos

Mexican Street Corn Dip (Elote Dip)

Hot Bean Dip with Cream Cheese

Homemade Crunchwrap

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40 Best Summer Desserts

Summer is the best season because it means that the local farms are packed with fresh summer produce like strawberries, blueberries, peaches, and cherries. And the best way to put those delicious fruit to use is in summer desserts. So if you wondering what to make for dessert on a hot summer day, then you have come to the right place. We have rounded up the 40 best and most popular summer dessert recipes including all the fruit pies (the best part of summer, right?), refreshing frozen treats from ice cream to sorbet, easy no-bake recipes, and fruity baked goods from cakes to muffins, and more!

Summer Fruit Pies and Crisps

Fresh Strawberry Pie

Fresh strawberry pie is a delicious, summer dessert loaded with juicy strawberries and homemade strawberry glaze with no jello, in a flakey pie crust. The best summer dessert idea.

Blueberry Pie with Lattice Top

Summery classic blueberry pie is made with the perfect flaky pie crust, a jammy blueberry filling with a hint of lemon, and sealed with a lattice top.

Peach Cobbler

Easy peach cobbler is packed with sweet and juicy fresh peaches and topped with a buttery, golden topping. Make it with just 15-minutes of actual prep work.

Blueberry Oat Squares

Blueberry oat squares are sweet, buttery, and delicious, with three mouthwatering layers. With just 15 minutes of prep, they are the perfect treat.

Lemon Meringue Pie

Lemon Meringue Pie made with delicate peaks of golden-brown meringue, creamy and tart lemon curd filling, and flaky pie crust is the best homemade pie ever!

Strawberry Galette

Easier than pie, this strawberry galette with a buttery flaky crust and a sweet and tart strawberry filling is a beautiful treat to serve this berry season.

Key Lime Pie

Perfectly creamy and tart with a buttery graham cracker crust, this easy Key Lime Pie is a classic for a reason. You won't need another pie recipe again!

Classic Cherry Pie

Summery and fruity, classic cherry pie has the most flakey and buttery pie crust on the bottom and top and is filled with a delicious cherry-packed filling.

Blueberry Crisp

Blueberry crisp with a sweet blueberry filling and a buttery, crispy oat topping, is a delicious, fruity treat that's ready in just 45 minutes.

Funnel Cake

There's truly nothing like a homemade Funnel Cake: a crispy jumble of crispy vanilla-tinged batter fried and topped with a powdered sugar, and served warm.

Strawberry Cobbler

Strawberry Cobbler made with sweet, gooey strawberries and light, fluffy cakey batter is an easy summer dessert to make from scratch with 10 minutes prep.

Cherry Crumb Bars

These bakery-style homemade Cherry Crumb Bars with 3 delicious layers are sweet, buttery, and tart. They're easy to make and ready in just over an hour.

No Bake and Frozen Treats

Strawberry Frozen Yogurt

Homemade strawberry frozen yogurt is a delicious, refreshing, healthy dessert made with 4 simple ingredients, no refined sugar, and in less than 5 minutes.

No Bake Blackberry Cheesecake

No bake blackberry cheesecake is light, smooth, creamy, and delicious, with a buttery graham cracker crust, cheesecake layer, and blackberry mousse on top.

Strawberry Popsicles

Homemade strawberry popsicles are healthy, refreshing, and sweet. Made with just 4 ingredients, they're packed with fresh strawberries and no refined sugar.

Three Ways to Make Bubble Tea

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.

3-Ingredient Peach Sorbet

Smooth, sweet and refreshing 3-ingredient peach sorbet can be made with just a few minutes prep and without an ice cream maker! It's dairy-free and vegan. The most refreshing summer dessert ideas.

No Churn Vanilla Ice Cream with Strawberry Jam

Smooth and creamy no churn vanilla ice cream with strawberry jam + toasted peanuts is easy to make, no ice cream maker required and better than storebought.

Banana Pudding

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

Mango Sago

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.

Strawberries and Cream Popsicles

It is time to say good-bye to the store-bought stuff and make skinny strawberries and cream popsicles at home using fresh fruit and Greek yogurt!

Strawberry Sorbet

This 3-ingredient Strawberry Sorbet is a refreshing, healthy, vegan, and gluten-free frozen treat to enjoy on a hot day. Plus, no ice cream maker required!

Peaches and Cream

Peaches and Cream is an old-fashioned, no bake dessert that is simple to make with layers of tender, stewed peaches and homemade whipped cream.

Blackberry Milkshake

This blackberry milkshake is thick, creamy, and smooth. You won't believe how quick and easy it is to make at home with 3 ingredients in under 5 minutes.

Watermelon Sorbet

This 2-ingredient Watermelon Sorbet is easy to make, healthy, all-natural and vegan. Make this homemade frozen treat with no ice cream maker required!

Lemon Turmeric Sorbet

Grab a few easy ingredients, throw them in the blender and in a fews hours, a refreshing and unbelievably healthy lemon turmeric sorbet will be all set and ready for digging in.

Coconut Tapioca Pudding

Coconut Tapioca Pudding is a creamy, light, and refreshing Thai dessert to enjoy on a hot summer evening. Plus, it's gluten-free and can be made vegan too.

Summery Baked Goods

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.

Strawberry Shortcake

Classic Strawberry Shortcake is a small, layered cake featuring fluffy crumbly biscuits, a fresh strawberry filling, and homemade whipped cream.

Lemon Blueberry Bread

Easy lemon blueberry bread with lemon glaze is soft, moist, and delicious. This quick bread with fresh blueberries and lemon is the perfect summer dessert.

S'mores Cookies

S'mores Cookies are chewy, gooey, and nostalgic, loaded with marshmallows, chocolate, and Graham crackers - and no campfire required. Quick and easy too!

Upside-Down Caramel Apricot Tart

Apricots are finally here and it's time to rejoice with a sweet, juicy, upside-down caramel apricot tart laced with flakey sea salt - it's heaven.

Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins are moist, fluffy, and delicious. They are made healthier with fresh zucchini and yogurt which also adds amazing texture.

Lemon Bundt Cake

Lemon Bundt Cake with a sweet vanilla glaze is light, fluffy, and moist with a perfect golden brown crumb and made with real lemons.

Strawberry Cupcakes

Strawberry Cupcakes are made with real strawberries in both the tender cake batter and the creamy strawberry buttercream frosting. A picture-perfect treat!

Blueberry Buckle Cake

Blueberry buckle cake is soft and moist, loaded with fresh blueberries, and has a crunchy, sweet and buttery streusel topping. It's the best coffee cake.

Cherry Cheesecake

Cherry Cheesecake is lush, velvety, and creamy finished with a heap of sweet homemade cherry sauce on top. The perfect summer dessert with cherries!

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.

Strawberry Bread

Strawberry bread is fluffy, soft, and moist, packed with farm-fresh strawberries. Simple, sweet, and delicious, perfect for a summer brunch.

S'mores Bars

S'mores Bars are a delicious twist on the classic campfire dessert with delicious layers of graham crackers, chocolate, and marshmallows.

Chocolate Zucchini Cake

Chocolate zucchini cake is moist, fluffy, and delicious. Loaded with fresh zucchini for a burst of nutrition, and topped with a homemade cream cheese icing.

Strawberry Muffins

Strawberry Muffins are tender, fluffy, and delicious! They are golden-brown and crisp outside while moist and cake-like inside and loaded with strawberries.

Glazed Lemon Blueberry Scones

Light, tender and flakey, glazed lemon blueberry scones are crunchy and golden on the outside, soft and moist in the middle, with a drizzle of lemon glaze.

Creamy Mango Cheesecake

Mousse-like, creamy mango cheesecake with a graham cracker crust, light cheesecake filling packed with mangos, and mango swirled on top is so easy to make.

Blueberry Cinnamon Rolls

Delicious blueberry cinnamon rolls are soft and fluffy, filled with cinnamon sugar, loaded with fresh blueberries, and topped with cream cheese icing.

Zucchini Muffins

Quick and easy zucchini muffins are loaded with fresh zucchini which makes them fluffy, moist, delicious, and full of nutrients. Freezer-friendly too!

Lemon Loaf with Lemon Glaze

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.

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.

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.

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.

Dark Chocolate Raspberry Truffles

Dark chocolate raspberry truffles are so much easier to make than you think. It's as simple as combining quality chocolate, cream, raspberry jam, and cocoa.

More Dessert Recipes

Cupcakes - Moist Vanilla Cupcakes or Moist Chocolate Cupcakes.
Brownies - Fudgy Brownies or Caramel Cheesecake Brownies.
Cookies - Soft and Chewy Peanut Butter Cookies, Almond Biscotti, Oatmeal Chocolate Chip Cookies, Sugar Cookies, or French Macarons.
Cake - Molten Chocolate Lava Cakes or Carrot Cake.
Cheesecake - Classic New York Cheesecake, Basque Cheesecake, or Pecan Pie Cheesecake Bars.
Sauce - Salted Caramel Sauce or Strawberry Sauce.
Cake Pops - Vanilla Cake Pops or Chocolate Cake Pops.

How to Make Ahead and Store Summer Desserts

You can make or prepare most of these summer dessert recipes ahead of time. You can store the pies and baked goods at room temperature for 1-2 days. You can also store them in the refrigerator for up to one week or in the freezer for up to 3 months. The frozen treats can be stored for up to 3 months or more in the freezer. Confirm storing instructions by checking each recipe.

To reheat any of these desserts and serve them warm as if they just came out of the oven, you can reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through. I would check on it every 5 minutes until ready. If heating from frozen, let it thaw first and then reheat.

Did You Make Any of These Summer Dessert Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of summer dessert 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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Strawberry Galette

Easy strawberry galette with a buttery flaky pie crust and a sweet and tart strawberry filling is a beautiful treat to serve this berry season. It's just as delicious as strawberry pie but so much easier to make. Baked in under 30 minutes with just a handful of ingredients, this is a recipe you need in the back pocket. A total crowd pleaser!

Why You'll Love Strawberry Galette

Easier than pie. A galette is a tart-like pastry that is free-formed without the help of a pie pan or ring. You can recognize a galette by its folded-over crust and clearly visible filling inside. Plus, unlike a pie, a galette doesn't have to look perfect. It's okay to have wrinkled edges and imperfections -- in fact that's what makes them special.
Loaded with fresh fruit. Filled with freshly sliced strawberries berries sweetened with a little sugar to bring out its natural flavors even more, this strawberry galette is sweet and tart. Plus, you can easily throw in other berries or substitute with other fruit to switch things up.
Simple and easy. You need just 7 ingredients and 10 minutes to prep this pie (if you have already prepared the pie dough or are using a store-bought one). Once assembled, just pop it into the oven and enjoy a slice of heaven just 25 minutes later. Don't forget to serve it with a scoop of vanilla ice cream. It's the absolute best.

Ingredients and Substitutions

To make this delicious and easy strawberry galette, you will need the following ingredients (full quantities in the recipe card below):

pie crust - you will need a single 9-inch pie crust. I used my homemade puff pastry pie crust. You can also make things easier and use a store-bought one.
strawberries - I recommend using fresh strawberries for the best results. You can also use frozen strawberries for a similar result.
granulated sugar
lemon juice + zest
cornstarch - this will thicken up the juicy that comes out of the strawberries so that it won't leave a soggy mess.
egg - for the egg wash.
brown sugar - optional, to sprinkle on top of the crust.

Use this galette recipe as a base recipe for any fruit galette that you want to make. Consider trying it with blackberries, blueberries, raspberries, peaches, or pears.

How to Make the Best Strawberry Galette

Prepare pie dough. Prepare a single batch of pie dough and transfer to a lightly floured surface. Use a rolling pin to roll it into a round 10-inch circle. If using a 9-inch store-bought pie crust, let it defrost for 20 minutes and roll it out slightly to 10-inches.
Make strawberry filling. In a medium mixing bowl, combine strawberries, sugar, lemon juice, lemon zest and cornstarch. Toss well to combine. Add the strawberry filling onto the center of the rolled out pie dough, leaving a 2-inch border around the edges.
Assemble galette. Fold up the edges over the filling, all the way around. Carefully transfer the galette onto a parchment-lined quarter sheet baking pan. Apply egg wash over the folded over edges and sprinkle with brown sugar.

Bake and serve. Bake in a 400 F preheated oven for 25 minutes until the crust turns golden brown. Let rest for 15 minutes then slice and serve warm with vanilla ice cream, if desired.

Storing Instructions

How to store: Store any leftover galettes at room temperature, either wrapped in plastic cling wrap or inside an airtight container for up to 2 days. Be sure to let them cool down before wrapping. You can also store in the refrigerator for up to 5 days in an airtight container. The galette will become a little soggy the longer it is stored.
How to reheat: For the best results, reheat in a 300 F preheated oven or air fryer for 5-10 minutes until warmed through. You can also reheat in the microwave but the crust will not be as crispy.

More Strawberry Recipes

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Baked Greek Chicken Breast with Souvlaki Marinade

Juicy, tender, and moist, baked chicken breast with Greek souvlaki marinade is the chicken dinner you have been waiting for. Say good-bye to dry chicken breast and hello to oven-baked chicken breast that is actually juicy and tender with golden brown edges. With every slice carved, watch the delicious juices pour out. Season it generously with the best homemade Greek souvlaki marinade for amazing flavor. The best part? It takes less than 30 minutes to bake the juiciest chicken breast in the oven. Do I have your attention yet?

Why You'll Love Greek Souvlaki Baked Chicken Breast

Tender and juicy oven-baked chicken breast every time. To avoid dry, chewy, and even bland baked chicken breasts, we use a method where we roast on high heat for a shorter period of time. Which is very similar to the method I use in my Juicy Roast Turkey, which similar results. Moist. Tender. Juicy. Succulent. Heavenly.
The best Greek souvlaki marinade. To top off such a juicy and moist chicken, I have three words for you: Greek souvlaki marinade. Loaded with delicious Mediterranean flavors like oregano, dill, parsley, garlic, olive oil, and lemon juice, these baked chicken breasts are packed with flavor in every juicy bite.
It's quick and easy to make and bake. This recipe takes literally 5-10 minutes to prep, and just 25 minutes to bake once the chicken has been marinated (which will take an hour). It's a perfect recipe to throw together quickly in the morning and leave it in the refrigerator until ready to cook at dinner time. It's seriously the best on busy weeknights.

Ingredients and Substitutions

To make the juiciest baked chicken breast with Greek souvlaki marinade, you will need the following ingredients:

chicken breasts - I recommend using boneless and skinless chicken breasts. If using bone-in chicken breasts, you will need to increase the cook time.
olive oil
lemon juice
garlic
herbs - a combination of fresh parsley, dried oregano, and dried mint. You could substitute the dried mint with dried dill or rosemary as well.
paprika - this can be optional. It adds subtle flavor as well as a nice color to these chicken breasts.
salt and pepper

How to Make the Best Baked Chicken Breast with Greek Souvlaki Marinade

Prepare the marinade. In a medium mixing bowl, mix together olive oil, lemon juice, garlic, parsley, oregano, mint, paprika, salt, and pepper.
Marinate the chicken. Place chicken breasts a large shallow bowl and pour the marinade over top. Toss chicken in the marinade to ensure that they are fully coated. Cover the bowl with plastic cling wrap and place in the refrigerator for 1 hour to allow the chicken to marinate.
Bake. Preheat oven to 450 F. Place chicken on a quarter sheet baking pan and bake for 20-25 minutes, until chicken is no longer pink inside and the internal temperature reaches 165 F in the thickest part of the chicken breast (as read on a meat thermometer). Remove the chicken out of the oven and let it sit for 5 minutes before serving.

How to Serve

Serve warm with a side of Greek Salad, Pita Bread, Rice Pilaf with Carrots, and Greek Lemon Roasted Potatoes. And don't forget the Tzatziki Sauce!

You can also add the chicken in delicious homemade Greek Chicken Gyros Pita Wrap or top it on your favorite salad recipes for added protein.

Storing Instructions

How to store: Store the leftover Greek souvlaki baked chicken breast in the refrigerator for 3-4 days. You can also shred it or cut it ahead of time before storing for easy meal prep, and use leftovers to make sandwiches or add on top of.a salad (in which case you won't need to reheat it).
How to reheat: Heat the Greek souvlaki baked chicken breast in a preheated 325F oven or air fryer until warmed through, about 5-10 minutes. You can wrap it in aluminum foil and some chicken broth to keep it moist.

More Chicken Breast Recipes

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Ground Beef Stuffed Peppers

Ground beef stuffed peppers are a classic meal that are delicious, wholesome, healthy, and filling. Crispy and crunchy bell peppers are tender inside, stuffed with a savory ground beef, rice, and veggie mixture, and are topped with melty cheese. This family favorite meal is easy to make ahead and freezer-friendly.

Why You'll Love Ground Beef Stuffed Peppers

Stuffed peppers are the best dinner. We loved stuffed peppers over at our house. Whether they are Vegan Stuffed Bell Peppers, Leftover Turkey Stuffed Peppers, or Ground Beef Stuffed Peppers, they're always a big hit. I mean they are rich in flavor and texture and are just more exciting than your run-of-the-mill dinner.
Great for meal prep. Ground beef stuffed peppers are easy to make ahead, freeze and reheat well. You can prepare the entire stuffed pepper in advance or just the filling and assemble when ready to bake.
They are delicious fresh or as leftovers. Some dinner options are best served fresh, and while these hot and freshly baked stuffed peppers are absolutely delicious, they reheat really well and also taste great the next day, too! That means if you make enough, you don't need to cook tomorrow.
It's a healthy, balanced meal. With rice, beef, peppers, onion, tomato sauce, cheese, and zucchini, you get everything you need for a balanced meal in a neat little package! This dinner brings vitamins A, B, C, and K, plus essential minerals like potassium, iron, zinc, and magnesium.

Ingredients and Substitutions

To make these delicious and wholesome ground beef stuffed peppers, you will need the following ingredients (ingredient quantities in recipe card below):

bell peppers - tops removed and seasoned with salt and pepper. Feel free to use any color of bell peppers that you have on hand. Look for peppers that are large and round and easy to stuff.
olive oil
ground beef
yellow onion
garlic
zucchini - you can substitute with other vegetables that you want to. Some of my favorites include carrots, peas, broccoli, and mushrooms.
fresh parsley
salt and pepper
soy sauce
tomato sauce
cooked rice - I used white rice, but feel free to substitute with brown rice. Since we are using cooked rice, this won't affect the cook time of the filling or stuffed peppers at all.
cheddar cheese

You will also need measuring cups and spoons, shallow saucepan or skillet, and 9x13-inch casserole pan.

How to Make the Best Ground Beef Stuffed Peppers

Prepare the bell peppers. Cut the tops of the bell peppers off. Remove and discard the seeds. Place the peppers on a lightly greased 9x13-inch baking pan and lightly season with salt and pepper. Set aside.
Cook the beef. Heat oil in a large skillet or shallow saucepan for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook for 6-8 minutes until browned on all sides. Make sure to break up beef into small pieces to help even browning.
Make the beef filling. Stir in onion, garlic, zucchini and parsley and sauté for 1-2 minutes until tender. Season the beef mixture with salt and pepper and stir in soy sauce and tomato sauce. Stir occasionally and bring the mixture to a simmer to help soak up the flavors, about 3 minutes. Add in rice and ½ cup cheese and stir well to mix all evenly. Turn off heat and set the beef rice mixture aside.

Stuff the peppers. Fill up each pepper with beef mixture and sprinkle remaining cheddar cheese on top.

Bake. Bake the ground beef stuffed peppers in a 375 F preheated oven for 40-45 minutes until the pepper softens and the melted cheese turns golden brown. Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley on top and serve.

Storing and Reheating Instructions

How to store: Let leftovers cool down before placing them in an airtight container and store in the refrigerator for up to 3 days.
How to freeze: stuffed peppers also freeze and reheat well. So they are perfect for meal prepping. Store the cooked stuffed bell peppers (or just the cooked filling) in an airtight container with the cut side up for up to 3 months.
Reheating in the oven: If you have time, I recommend reheating the ground beef stuffed peppers in the oven (or air fryer) at 350F. Place them in a casserole dish (the peppers may leak) and cover with aluminum foil (to steam the peppers). Bake covered for 20 minutes and uncovered for 5 minutes. If frozen, extend the cooking time. If reheating from frozen, extend the cooking time even further until warmed through, about 5-10 minutes longer.
Reheating in the microwave: I recommend cutting the beef stuffed peppers into quarters, allowing them to separate (they sort of resemble flower petals!) before heating for 1-3 minutes in the microwave, until warmed through.