Blog - Page 30 of 40 - Ahead of Thyme

Italian Pasta Salad

Italian pasta salad is an essential summer dish that is delicious, wholesome, and easy to make. Made with pasta, vibrant vegetables, salami, mozzarella balls, olives, and fresh herbs, this pasta salad is nutritious, flavorful, and provides the energy you need to get through the day. It's what your summer picnics and cookouts need this year. The best part? It's ridiculously easy to make ahead (and actually tastes better the next day!).

Why You'll Love Italian Pasta Salad

It's quick and easy to make. When you make Italian pasta salad, most of the work comes down to prepping and chopping ingredients. Boil the pasta, chop up those veggies, and toss everything together. Easy peasy.
It's perfect for meal prep. If you love to meal prep, you'll adore this Italian pasta salad! Italian pasta salad is a one-and-done meal. Prepare it at the beginning of the week for a few days of easy and enjoyable meals with no effort.
Mediterranean ingredients. If you enjoy a good Italian or Greek salad and healthy carbs, then you'll love this Italian pasta salad which features salami, fresh mozzarella, and kalamata olives. With fresh and light ingredients, it's the perfect summer dish to bring to your next potluck,

Ingredients and Substitutions

To make delicious Italian pasta salad, you will need the following ingredients:

pasta - use your favorite shape of pasta. I like to rotini or fusili because of how it holds on to the delicious Italian dressing in every crevice, bringing all the flavors in each bite.
salami - or you can substitute with pepperoni.
grape tomatoes
bell peppers - you can use any combination of bell peppers that you want. I like including red peppers because of the pop of color it adds.
red onion
kalamata black olives - you can also substitute with regular black olives, if you prefer.
bocconcini mozzarella balls
fresh parsley
Italian dressing - feel free to use store-bought dressing or make your own Homemade Italian Salad Dressing in minutes.
Parmesan cheese

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

How to Make the Best Italian Pasta Salad

Make the pasta. Bring a medium pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes or according to package instructions. Drain and rinse pasta under cold water to stop the cooking process and to cool the pasta down.
Toss ingredients. Transfer the pasta to a large mixing bowl or serving bowl. If not assembling the salad immediately, add some olive oil and toss together to prevent the pasta from sticking together. Otherwise, add remaining ingredients. Pour Italian salad dressing on top, and toss to combine.
Serve or chill. You can serve immediately with Parmesan on top, or cover the bowl tightly with plastic cling wrap and refrigerate for at least 2 hours. This will allow all the flavours to infuse into each other. When ready to serve, give the salad a good toss and add a little more dressing, if desired.

Storing Instructions

How to store: Store Italian pasta salad in an airtight container in the refrigerator for up to 3-4 days. If you need meals on the go, divide Italian pasta salad into smaller portions in meal prep containers that you can easily take with you. Otherwise, store it in a large container.
A low-carb option: If you want to cut out carbs, but still craving delicious pasta salad, try substituting quinoa, chickpeas, iceberg lettuce, or all of the above for a faux Italian "pasta" salad.

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Homemade Italian Dressing

Homemade Italian dressing is easy to make, delicious, and tastes way better than store-bought salad dressing. It's an olive oil and vinegar based dressing that packs on the flavor with lemon juice, garlic, and fresh herbs. The best part? You can make it in a matter of minutes and drizzle it over your favorite salads, vegetables, and more. What are you waiting for?

Why You'll Love Italian Salad Dressing

Real and simple ingredients. For this recipe, you'll need some simple ingredients including olive oil, vinegar, lemon juice, garlic, and fresh herbs. Shake it all up and you have a delicious Italian dressing that is fresh and zesty made with real ingredients. Unlike its store-bought counterpart which contains additives and sugar.
It is easy to make. All it takes is combining the ingredients and shaking them together. You can make a big batch and store it in the refrigerator and use it for the next 2 weeks. There really is no reason to buy store-bought dressing when it's this easy to make it at home.
Pour it over everything. Pour Italian dressing over any salad that would go well with a vinaigrette-style dressing, especially Italian Pasta Salad. You can also use it in pasta, as a marinade for meat and fish, or drizzle it over grilled veggies.

Ingredients

To make this easy and delicious homemade Italian dressing, you will need the following ingredients:

olive oil
white wine vinegar
lemon juice
garlic
parsley - you can also substitute with half the amount of dried parsley.
Italian seasoning - you can substitute this with just dried oregano.
salt and pepper

You could also add about ¼ teaspoon of sugar to balance out the acidity in the dressing if you feel that it needs it. I typically don't add sugar because I like the way it tastes without it.

For a spicier kick, add in ¼ teaspoon of crushed red pepper flakes (or more!).

How to Make the Best Homemade Italian Dressing

Add all ingredients into a mason jar and seal it with the lid. Shake until well combined. You can also transfer all ingredients into a blender or food processor and pulse until blended.

Use immediately or store in the refrigerator for up to 2 weeks. Shake or stir well before using to prevent separation.

How to Serve Italian Dressing

Salad. Try it with Italian Pasta Salad or a Mixed Green Salad.
Meat. Use it as a marinade for chicken, beef, pork, or seafood.
Vegetables. Drizzle it over grilled vegetables for extra flavour.

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Queso Mexican Cheese Dip

Homemade queso Mexican cheese dip is smooth, creamy, delicious, flavorful, and so easy to make. It's so much better than store-bought in every way -- made with real cheese and ingredients (and no artificial flavors), cheaper since you cut out the middleman, and the flavor is just unmatched. Throw in some fresh tomatoes and jalapeños to add the best flavour to this cheesy spread. Whether you are serving queso with tortilla chips for major dunking, or on the side of your favorite Mexican recipes, this is a must-have recipe for your back pocket.

Why You'll Love Queso Dip

Spread the cheesy goodness. This recipe is perfect for dunking tortilla chips into, or for spreading on your favorite Tex-Mex recipes. Pour it over Sheet Pan Nachos, add it to Ground Beef Tacos, add a dollop to Chicken Tortilla Soup or Beef Chili, drizzle it over veggies, and so much more.
Save money and have better queso. Those jars of queso in the store are overpriced and full of preservatives and artificial flavors. When you make this Mexican cheese dip at home, you can save money and eat way better queso without the additives and preservatives in the store-bought kind.

Ingredients and Substitutions

To make this easy and delicious queso cheese dip, you will need the following ingredients:

butter
onion
garlic
tomato
jalapeño pepper
cornstarch - helps to thicken the dip.
heavy cream - you could also use evaporated milk.
cheese - You can use cheddar cheese (yellow or white), Monterey Jack cheese, or a Mexican cheese blend.
salt and pepper
cilantro - optional for garnish.

How to Make the Best Queso Mexican Cheese Dip

Sauté aromatics. In a large skillet, melt butter over medium-high heat. Sauté onion and garlic until fragrant, about 2 minutes.
Add remaining ingredients. Add tomato and jalapeño and sauté until soft, about 1 minute. Add cornstarch and stir well to combine. Stir in heavy cream and cheese. Stir constantly and bring the mixture to a simmer over medium heat until smooth and thickened to a desired consistency, about 4-5 minutes. Season with salt and pepper to taste.
Serve. Garnish with cilantro, extra jalapeño and chopped tomatoes. Serve warm with tortilla chips or alongside your favorite Mexican dishes.

Storing Instructions

How to store: Allow the queso dip to cool to room temperature before storing in an airtight container. Store in the refrigerator for up to 5 days.
How to freeze: Queso also freezes really well. Once cooled, store it in an airtight container in the freezer for up to 3 months. When freezing, you should portion the queso so that you don't need to thaw all of it if you only want some. To thaw, transfer the cheese dip into the refrigerator overnight (or at room temperature for a few hours).
How to reheat: When stored, the consistency becomes very spreadable. To get it back a dip consistency, reheat in the microwave in 20 second increments until warmed and desired consistency is reached.
Storing tip: Always label your refrigerated and frozen foods if you're prone to forgetting when you made it. Your queso dip will last longer if there are no germs, bits of chips, or other pieces of food inside it.

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Miso Black Cod (Sablefish)

Flaky, oily, and tender, miso black cod (or sablefish) is an indulgent meal that's as healthy as it is delicious. It's packed with so much delicious Asian flavours like miso, soy sauce, and sesame. Serve it with a side of rice for a restaurant-quality meal at home. It's perfect for busy weeknights, or any night of the week when you are feeling fancy.

Why You'll Love Miso Black Cod Sablefish

A restaurant-quality meal without the effort. Miso black cod is the best meal to make if you want to impress guests without putting in the extra effort. Simply marinade the fish, bake, drizzle on the glaze, and garnish with sesame seeds. This is how we do fine dining around here on busy weeknights.
Delicious and healthy. Known for its high density of omega-3 fatty acids, black cod delivers the perfect flaky, buttery cut of meat that boasts a unique flavor all to its own. It is also high in other nutrients and vitamins, including vitamin D and B12. Whether you're looking at it on paper or tasting it in your mouth, black cod is better than salmon.
Packed with classic Asian flavours. The flavourful miso marinade and soy-sesame glaze compliments the natural flavors of the sablefish so well. Pair it with a bowl or steamed rice to soak it up all and you have a complete meal that is filling and delicious. If you love this, you will also love our Miso Salmon.

Ingredients and Substitutions

To make this delicious miso black cod (sablefish), you will need the following ingredients:

black cod fillets - you will need about 1.5 pounds of black cod cut into fillets. I made 5 fillets.
miso paste
soy sauce
rice wine vinegar (mirin) - you can substitute this with balsamic vinegar.
olive oil - or use any vegetable oil that you have on hand.
ground black pepper
soy-sesame glaze - a simple sauce made with soy sauce and sesame oil.
sesame seeds - optional, for garnish.
steamed rice - for serving.

You will also need mixing bowls and a large half sheet baking pan.

How to Make the Best Miso Black Cod (Sablefish)

Marinate the fish. In a small mixing bowl, combine miso paste, soy sauce, vinegar, olive oil, and black pepper and mix well with a spoon until smooth. In a large ziploc bag, add black cod and miso marinade. Press air out of the bag and seal tightly. Press the marinade around the fillets to coat. Place bag in the refrigerator and marinate for at least 30 minutes, up to overnight.
Bake. Remove the black cod fillets out of the bag and place them on a large half sheet baking pan lined with parchment paper. Bake in the preheated 375 F oven for 18-20 minutes until nicely browned. Let it rest at room temperature for 5 minutes. When the cod is cooked, the flesh will flake easily when inserting a fork.
Serve. In another small mixing bowl, mix together soy sauce and sesame oil and drizzle over the cod fillets. Garnish with sesame seeds and cilantro, and serve with steamed rice, fried rice or noodles.

Storing and Reheating Instructions

How to store: Store miso black cod or sablefish in an airtight container in the refrigerator for up to 3-4 days. If serving with rice, store the rice separately.
How to reheat: Place leftover fish on a lightly greased baking sheet or casserole dish. Add a splash of water and cover the fish with foil. Reheat in a preheated oven at 275F for 10-15 minutes or until the fish's internal temperature reaches 130F. You can also reheat in the air fryer at 300 F for about 5 minutes, until warmed through.
How to reheat rice: Place the desired amount of rice in a microwave-safe bowl. Cover the rice entirely with a damp paper towel, ensuring there are no gaps for air to escape. Microwave rice in 15-20 increments until steam rises from the paper towel. Wait 1-2 minutes to allow the rice to finish steaming and cool down.

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Creamy Broccoli Slaw Salad

Creamy broccoli slaw salad is healthy, delicious, and flavourful. It's packed with crunchy vegetables, salty feta, sweet raisins, and a creamy dressing so tasty, you will be shocked that it's actually good for you! This quick and easy dish is perfect to serve at your next BBQ as an alternative to a leafy green salad, or even as a light dinner next to a piece of grilled chicken or fish. Either way, it will easily become your new favourite way to get in your daily dose of veggies.

Why You'll Love Creamy Broccoli Slaw Salad

It's a super simple recipe. This vibrant colorful broccoli slaw is so easy, anyone can make it. You literally just throw all the ingredients together into one bowl and toss to combine. You have yourself a healthy and delicious meal that feels light, yet still fills you up.
Perfect for meal prep. One of the best things about this raw broccoli salad is that it's easy to make ahead. Although it is ready to eat after sitting tossed with the dressing for 30 minutes, you will definitely want to make it the day before if you have the time, as it gets better the longer it sits! Don't be surprised when this slaw disappears quickly, it's a total crowd pleaser.
Broccoli is a superfood. This popular vegetable is packed with nutrients and antioxidants, including iron, potassium, calcium, selenium, magnesium, folic acid, and vitamins A, C, E, K, and B! This salad is a delicious way to get in all those nutrients.

Ingredients and Substitutions

To make this delicious and healthy creamy broccoli slaw salad, you will need the following ingredients:

broccoli florets
purple cabbage
feta cheese - you can substitute this with goat cheese, if desired.
raisins - you can substitute this with cranberries or other dried fruit.
pine nuts - or substitute with your favorite toasted nuts. Try toasted walnuts, slivered almonds, or pumpkin seeds.
scallions
dressing - made with mayonnaise (or sour cream or Greek yogurt), dijon mustard, white wine vinegar, lemon juice, shallot, olive oil, salt, and pepper.

This salad is infinitely adaptable to whatever is in your fridge. Just leave the dressing as is because it's so good.

How to Make the Best Creamy Broccoli Slaw Salad

Prep the vegetables. Cut the bottoms off the heads of broccoli so you're left with small sized florets. Then, trim the bottoms so they're not longer than 1-inch, and roughly chop.
Combine the ingredients. In a large mixing bowl or serving bowl, combine broccoli, cabbage, feta, raisins, pine nuts, and scallions.
Make the dressing. In a small mixing bowl, add mayonnaise, dijon mustard, white wine vinegar, lemon juice, shallot, salt, and pepper. Stir to combine. Slowly drizzle in olive oil and whisk until all ingredients are incorporated. You can add additional 1-2 tablespoons of olive oil if you prefer a thinner dressing.
Toss to combine. Add dressing to the slaw, and toss all ingredients together. Let the slaw sit for 30 minutes, or up to overnight in the refrigerator. Serve cold or at room temperature.

Tips and Tricks

How to make ahead and store: Store the salad in an airtight container in the refrigerator for up to 3-4 days. Typically, I would recommend storing salads with the dressing on the side to avoid the veggies from getting too soggy. However, the raw broccoli really holds its shape even with dressing. In fact, the longer you store the salad, the better it gets as it allows all the flavors from the dressing to infuse into the broccoli.
How to make this vegan: You can easily make this a vegan salad by substituting the mayonnaise with a vegan mayonnaise, and leaving out the feta cheese.

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Lemon Sweet Rolls

Soft and fluffy lemon sweet rolls are filled with a lemon vanilla sugar and topped with homemade lemon cream cheese icing. Packed with lemon, these lemon sticky rolls are sweet, citrusy, and tart. If you love to bake sweet baked goods, you need to try these. And the aroma that will waft in your kitchen as you bake? Amazing. It will smell like spring and summer took over your home. Who doesn't want to start their day like that?

Why You'll Love Lemon Sweet Rolls

Soft and delicious dough. When you tear apart these lemon sweet rolls, you'll be indulging even before your first bite. Imagine the steam wafting out of your first roll, exposing the soft and yummy dough. It is pure perfection.
Easy to make ahead. One of the best parts about this dough is that you can prep everything, assemble your rolls on your baking pan, and let it do its final rise overnight in the refrigerator. Which means that all you have to do in the morning is pop the pan into the oven. But these are not just a morning treat, you can enjoy lemon sweet rolls any time of day. They are the perfect treat
Up your baking game. Whether you're an experienced baker or just trying your hand after watching The Great British (or Canadian) Baking Show, baking these lemon sweet rolls will prove your skill and impress your friends. Plus, they are actually easy to make, making them one of my favourite weekend baking projects to take on.

Ingredients

To make delicious lemon sweet rolls, you will need the following ingredients.

milk
butter
egg
all-purpose flour
instant yeast
sugar
salt
lemon sugar filling - made with butter, sugar, lemon zest, and vanilla extract.
cream cheese icing - made with cream cheese (you can also substitute with mascarpone cheese), confectioners' sugar, and lemon juice.
lemon zest - optional, to sprinkle on top.

You will also need a kitchen scale (or measuring cups and spoons), mixing bowls, rolling pin, and 9x13-inch casserole pan.

How to Make the Best Lemon Sweet Rolls

Prepare the dough. In a medium mixing bowl, whisk together milk, butter and egg until smooth. In another large mixing bowl, whisk together flour, yeast, sugar and salt until evenly combined. Pour the wet mixture into flour mixture. 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.Transfer the dough back into the mixing bowl, lightly grease the dough ball with a little vegetable oil and cover with a lid. Covering the dough with oil will help prevent the dough from losing moisture and drying out. Let it rise at room temperature for 1 hour (or overnight in the refrigerator) until it doubles in size.
Shape the dough. Pour the dough onto a floured surface and use a rolling pin to roll the dough to a rectangle approximately 20x14-inches in size. Gently spread softened butter evenly over the rolled dough. Whisk together sugar, 2 tablespoons lemon zest, and vanilla extract until evenly combined. Sprinkle the mixture evenly over the butter. Roll up the dough tightly into a log and pinch the end edges to seal. Cut into 12 even pieces using a knife or bench scraper, each about 1.5-inches in width.

Arrange the rolls. Arrange the rolls into a greased 9x13-inch casserole pan. Cover the pan with plastic wrap or seal it in a large Ziploc bag. Let it rise (second rise) at a warmer place for 1 hour or until the rolls double in size.

Bake. Evenly sprinkle the remaining lemon zest over the rolls, and bake in a 375 F preheated oven for 20-25 minutes until golden brown. Cover the pan halfway with aluminium foil if is browning too much. Let the rolls cool in the pan for 10 minutes.

How to Make Lemon Cream Cheese Icing

To make the easy lemon cream cheese icing, use a hand mixer or stand mixer to beat the softened cream cheese on medium speed until smooth. Add confectioners' sugar and lemon juice, and beat until creamy and smooth. You can also mix together using a whisk and spatula.

Then, spread the cream cheese icing over the lemon sweet rolls and serve hot. Sprinkle extra lemon zest on top, if desired.

Recipe Tips and Tricks

Use room temperature ingredients. When it comes to baking, being precise will result in success. Be sure to use room temperature ingredients-not too hot or too cold. Allow your ingredients to sit out on the counter for about an hour before you get to work.
Swap with oranges. If you want to switch this up, easily substitute the lemon with equal amount of orange to make orange sweet rolls.
How to store: Lemon sweet rolls keep best when stored in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to one week.
How to reheat: You can eat lemon sticky rolls at room temperature, but they taste best reheated in the microwave for 30-60 seconds. Cover with a small pad of butter and heat on a microwave-safe plate.

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Beef and Bean Burritos

Craving something hearty, filling, and warm for dinner tonight? Try these beef and bean burritos stuffed with seasoned beef, black beans, corn, rice, and more! Veggies like lettuce, tomatoes, and onion lighten up the burritos, and gooey melted cheese brings these burritos to a whole new level. Wrapped in large and tasty flour tortillas, these beef and bean burritos bring restaurant-quality Mexican food to your kitchen table in under 30 minutes.

Why You'll Love Beef and Bean Burritos

Easy and delicious. These beef and bean burritos are easy to prep and make in under 30 minutes. To be even more efficient, prep your veggies as you cook the beef. Then, all you deo is assemble the burritos, and heat them up.
Perfectly seasoned beef. Whenever you cook beef, you run the risk of having bland meat-but not with this recipe. The beef inside these beef and bean burritos is generously seasoned with cumin, chili, paprika, garlic, oregano, salt, and pepper. Plus, tomato paste brings out umami flavors in the beef, creating a delicious filling for your hearty burritos.
Warm burritos with a crunch. After assembling these beef and bean burritos, you wrap them in foil and pop them in the oven, or heat them up on the stove to toast the tortillas for an added crunch. Unwrap the foil, and enjoy warm, toasty burritos with melted cheese. What's not to love?

Ingredients and Substitutions

ground beef
beef seasoning - made with cumin, chili powder, paprika, garlic powder, dried oregano (or dried Italian seasoing), tomato paste, salt and pepper.
avocado oil - for cooking the beef. You can use any vegetable oil you have on hand.
flour tortilla wraps - I often make my own homemade flour tortillas - they are easier to make than you think!
cilantro lime rice - or substitute with any cooked rice you have. You can use white or brown rice.
lettuce
corn - you can use canned corn or frozen corn (boiled in water for 5 minutes).
black beans - I used canned black beans. You can also prepare the beans fresh from dried beans. Allow yourself enough time to cook the dried beans, as they typically need to be soaked overnight.
tomatoes
red onion
fresh cilantro
Mexican cheese blend cheese - A Mexican blend (Tex-Mex) of cheese is ideal. You can also use any cheese that shreds and melts easily such as cheddar, mozzarella, or Monterey Jack cheese.
sour cream - optional. You can add this in the burritos before heating, or serve it on the side after heated.
lime - to squeeze on some lime juice, if desired.

These beef and bean burritos have all the goodies, but if you want to alter the ingredients, you certainly can. You can substitute the beef for any other protein such as chicken or pork, or substitute pinto beans, chickpeas, and tofu for a vegetarian burrito.

To make these burritos spicier, add in some hot sauce or jalapeños.

How to Make the Best Beef and Bean Burritos

Cook the beef. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook evenly until nicely browned, about 6-8 minutes. Break up the beef into small pieces to help even cooking and browning.
Season the beef. Add all seasoning including cumin, chili powder, paprika, garlic powder, oregano, salt, pepper, and tomato paste. Reduce the heat to medium and let the mixture simmer for 3-5 minutes until the sauce thickens a bit, stirring occasionally. Turn off heat and set aside.

Assemble the burritos. On each tortilla wrap, add 2-3 tablespoons beef, ¼ cup cooked rice, lettuce, corn, black beans, tomato, onion, cilantro and cheese in the centre. Drizzle on top with sour cream and lime juice, to taste.
Wrap the burritos. Fold up the bottom to cover the filling, fold the edges and roll up tightly to seal. Make sure all corners are tightly sealed. Then, wrap each burrito tightly in aluminum foil.

Warm the burritos. You can heat the burritos in a skillet over the stove, or baked in the oven.
- On the stovetop: Heat the burritos in foil on a skillet or frying pan over medium-high heat for 3-4 minutes on each side.
- In the oven: Bake the burritos in foil in a preheated 350 F oven for 20-25 minutes until warmed through and the cheese is melted inside.

Make Ahead and Storing Instructions

Make ahead instructions: These burritos are great for meal prep as they store and freeze really well. Prepare them all the way until you reach the step where you warm them up. Once you have wrapped them in foil, you can store them in the refrigerator for up to 3-4 days and heat it up when ready to serve.
How to store: Store leftover beef and bean burritos in their aluminum foil wrapper. If the wrap is not tight, put it in an airtight container. Store the burritos in the refrigerator for up to 3-4 days.
How to freeze: If freezing, don't include the tomato or lettuce as they won't freeze well. Then store the burritos tightly wrapped in foil in the freezer for up to 3 months. I often make a big batch of these burritos because they store easily for an easy dinner or lunch on a busy day. To reheat, first allow the burritos to thaw overnight in the refrigerator.
How to reheat: Reheat beef and bean burritos the same way you would when cooking. Place foil-wrapped burritos in a 350F oven for 25 minutes or until heated all the way through.

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Creamy Cucumber Salad

This creamy cucumber salad is the easy, refreshing snack and side dish your summer cookouts have been missing. Fresh cucumber slices and red onions come together tossed a creamy dressing of sour cream and mayo, and seasoned with fresh dill. This cool salad can easily be made ahead of time with just 5 minutes of prep. This might be the easiest salad recipe you'll ever make. Eat it on its own as a light and refreshing lunch, or pair it with some protein for a complete dinner.

Why You'll Love Creamy Cucumber Salad

Refreshing and creamy salad. Cucumbers are good for more than just cucumber water. This cool cucumber salad is extra refreshing with added onions and fresh dill, and the creamy dressing complements these flavors beautifully.
Packed with nutrients. Cucumbers are a naturally low-calorie food, but they are high in nutrients like vitamins C and K, magnesium, potassium, and manganese. They also have healthy carbs, antioxidants, and fiber that your body needs.
A healthy side for summer cookouts. A good meal is always made better when you know that it's healthy. Cucumbers can help keep you hydrated with their high water content, and they boast other health benefits such as heart health and lowered blood sugar. It's a great way to balance out other dishes at your next BBQ or summer cookout.

Ingredients and Substitutions

To make this delicious and easy creamy cucumber salad, you will need the following ingredients:

English cucumbers - cucumbers are the start of this salad, so you want to use fresh ones. Cucumbers will typically last in the fridge for up to 2 weeks, but this recipe tastes much better when you use the freshest cucumbers. If your cucumber is wrinkled, dented, or soft, it's time to throw it away.
red onion - if you are not a fan of raw onions, you can just leave these out.
sour cream - you can substitute this with Greek yogurt.
mayonnaise
fresh dill - I prefer this salad seasoned with just dill. If you want more seasoning, you could consider adding other fresh herbs such as basil, parsley, cilantro, or oregano.
white vinegar - you can use other kinds of vinegar here, but it will slightly alter the taste. You can try balsamic vinegar, apple cider vinegar, or white wine vinegar.
garlic powder
salt and pepper - you can also add a dash of sugar for added sweetness.

You will also need measuring cups and spoons and mixing bowls.

How to Make the Best Creamy Cucumber Salad

Combine vegetables. In a large serving plate, toss to combine cucumbers and red onion.
Make the creamy dressing. In a medium bowl, combine sour cream, mayonnaise, dill, white vinegar, garlic powder, salt, and pepper. Whisk until smooth.
Assemble. Add dressing to the cucumber and red onions, and toss to combine.
Refrigerate. Refrigerate for one hour to help the flavours infuse, then serve.

Storing Instructions

Make ahead instructions: Easily prep the ingredients ahead of time (chop up the vegetables and make the dressing). You can store the salad and dressing in separate airtight containers, or store them together. In fact, this salad taste even better after it's been assembled and then stored in the refrigerator for at least one hour, up to overnight.
How to store: Creamy cucumber salad will last in the fridge for up to 3 days. While you can eat it after 3 days, the vinegar could cause the cucumbers to become a little limp. Eat it up while those veggies are crisp and delicious!

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40 Mother's Day Dessert Recipes

The best way to treat Mom this Mother's Day is by baking her something sweet, rich and decadent from scratch. So if you are looking for the best Mother's Day desserts, then you have come to the right place. We have rounded up over 40 of our best and most popular Mother's Day dessert recipes including spring cakes and cookies, feminine and pink treats, rich and decadent chocolate desserts, sweet brunch items such as scones and muffins, and so much more.

Best Mother's Day Dessert Recipes

Strawberry Shortcake

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

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.

Madeleines

Classic Madeleines are soft spongy mini cakes with a signature shell shape and dusting of sugar on top. Making French butter cakes is easier than you think!

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!

Glazed Lemon Blueberry Scones

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

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.

Carrot Bundt Cake with Cream Cheese Glaze

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

Nutella Crepes

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.

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.

Raspberry and White Chocolate Shortbread Cookies

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

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

French Macarons with Vanilla Buttercream Filling

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

Classic New York Cheesecake

Classic New York Cheesecake is stunning, delicious, rich, and creamy. Plus, it's surprisingly easy to make from scratch - even for beginners!

Mother's Day Vanilla Cupcakes with Rose Petal Buttercream

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

Light, airy and fluffy vanilla cupcakes with rose petal buttercream icing is the cutest treat for Mother’s Day. They are super quick and easy to make. | aheadofthyme.com

Sourdough Cinnamon Roll Twist Bread

Soft and fluffy sourdough cinnamon roll twist bread is buttery and layered with cinnamon sugar. Prep it the night before and freshly bake it for breakfast.

Moist Chocolate Cupcakes

Moist chocolate cupcakes topped with chocolate buttercream frosting and sprinkles, are a chocolate triple threat. They're rich, decadent, sweet, and easy to make.

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.

Chocolate Covered Strawberries

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

Carrot Cake Muffins

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

Butter Cookies

Butter cookies are a classic cookie with a crisp, slightly crunchy texture that melts in your mouth on the first bite - and every bite after!

Nutella Mousse Cups

Nutella mousse cups are rich, creamy, airy, and delicious. No bake and whipped together in just minutes with a few ingredients before it's ready to chill.

Cinnamon Raisin Challah Bread with Almonds

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

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.

Carrot Cake Biscotti

Carrot cake biscotti is crunchy, crumbly, and satisfies all your carrot cake cravings. Enjoy these Italian cookies as is or with white chocolate.

Caramel Cheesecake Brownies

Caramel cheesecake brownies are totally indulgent and worth the effort, so toss that prepared brownie mix away and bake this with a few easy ingredients.

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.

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!

Vanilla Cake Pops

The cutest bite-sized treat to serve at any event are vanilla cake pops from scratch -- luckily, they are actually simple and easy to make. Add pink or red food colouring to the chocolate coating, or use red and pink sprinkles to make them festive and feminine for Mother's Day.

Oreo Brownies

Oreo Brownies are a fudgy, rich and decadent dessert that is quick and easy to make from scratch in about 30 minutes using simple ingredients.

Chocolate and Vanilla Marble Cake

Chocolate and vanilla marble cake is delicious, moist, fluffy with the perfect golden brown crust. With two classic cake flavors, this loaf cake has it all.

Carrot Cake Shortbread Cookies

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

Glazed Brown Sugar Bundt Cake

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

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. Some other muffins to try are spiced carrot muffins or apple oatmeal muffins or banana chocolate chip muffins.

Slice and Bake Pecan Shortbread Cookies

Easy slice and bake pecan shortbread cookies are sweet, nutty and buttery shortbread cookies packed with finely chopped pecans that melt in your mouth.

Molten Chocolate Lava Cakes

Molten chocolate lava cakes are rich and fudgy with a classic gooey chocolate center that flows out like lava. So simple and easy to make.

Easy Small Batch Almond Biscotti

Small batch almond biscotti are crunchy, crumbly and packed with almonds, perfect for dunking into tea, coffee, or hot chocolate, and they are super easy to make. Plus, mom can take home any leftovers since they can be stored for weeks.

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

Double Chocolate Loaf Cake

This fudgy double chocolate loaf cake is delicious, moist, and rich. It's easy to make with a quick one-bowl batter that's ready for the oven in 10 minutes.

Salted Caramel Sauce

Homemade salted caramel sauce is sweet, salty, and buttery. It's so simple and easy to make at home in just 10 minutes with 4 basic ingredients.

Banana Chocolate Chip Muffins

Fluffy soft and moist, these are the best banana chocolate chip muffins ever. Prep this easy one bowl recipe in less than 10 minutes with a few ingredients.

Easy Homemade Apple Hand Pies

Easy homemade apple turnovers are the perfect fall treat -- stuffed with tender apples and cinnamon and wrapped in crispy, flakey, buttery crust.

M&M Cookie Bars

M&M cookie bars are soft and chewy, have crisp edges with a gooey center, and are loaded with M&M's and chocolate chips. The easiest way to bake cookies!

Healthy Banana Bread

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

Burnt Basque Cheesecake

Easy no crust burnt Basque cheesecake is the easiest one bowl recipe. It is perfectly caramelized on the top and edges and creamy yet firm on the inside.

Heart Sugar Cookies

These heart sugar cookies are crisp on the outside, soft inside, and made festive with red and pink royal icing decorated on top. Use any cookie cutters to make different shapes.

Chocolate Chunk Peanut Butter Cookies

These perfectly soft, chewy and a little crumby chocolate chunk peanut butter cookies literally melts in your mouth. Make them in under 20 minutes.

Caramel Pecan Cheesecake Bars

Decadent caramel pecan cheesecake bars with a graham cracker crust, cheesecake filling, and caramel pecan topping is perfect for any special occasion.

Decadent caramel pecan pie cheesecake bars with a graham cracker crust, cheesecake filling, and caramel pecan topping is perfect for Thanksgiving this fall. | aheadofthyme.com

Chocolate Chip Banana Bread Cookies

Brown butter oatmeal chocolate chip banana bread cookie bites are thick, fluffy, pillowy, cake-like little bites of banana bread heaven.

Pecan Toffee Bars

These pecan toffee bars combine the flavours of shortbread topped with crunchy nuts to create magic. Prepped in under 10 minutes with only 6 ingredients.

Jam-Filled Thumbprint Cookies with Almond Glaze

Soft, buttery, melt-in-your mouth jam-filled thumbprint cookies with almond glaze are the cutest, festive treat to make.

The Best Chewy Chocolate Chip Oatmeal Cookies

Grab a tall glass of milk and start dipping the best homemade, soft-centered, chewy chocolate chip oatmeal cookies you will ever try.

How to Make Ahead and Store Mother's Day Treats

You can make or prepare most of these Mother's Day dessert recipes ahead of time. You can store the cookies at room temperature for a few days and the cakes for about 1-2 days (depending on the recipe). You can also store them in the refrigerator for up to one week or in the freezer for up to 3 months. 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 warm them up in a 300F preheated oven for about 5-15 minutes. I would check on it every 5 minutes until warmed through. If heating from frozen, let it thaw first and then reheat.

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

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

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

Salted Caramel Sauce

Homemade salted caramel sauce is sweet, salty, and buttery. It's so simple and easy to make at home in just 10 minutes with 4 basic ingredients. Once you try it at home, you will never go back to store-bought caramel sauce again. The best part? You can make a batch and enjoy it for weeks over your favourite desserts (or months if you freeze it!).

Why You'll Love Salted Caramel Sauce

It's quick and easy to make. Making salted caramel sauce at home takes just 10 minutes to make and you don't need any special kitchen gadgets like a candy thermometer. You only need a shallow saucepan and 4 simple ingredients that you likely already have at home (unlike its store-bought counterpart which are typically sweetened with fructose and artificial flavors).
It has the perfect texture. This caramel sauce is thick, smooth, buttery, and creamy. Unlike some of the store-bought sauces that can be quite runny, this caramel sauce can hold it's shape quite well as it cools and sets.
You can add it to any dessert. There are so many ways to use this homemade salted caramel sauce to take your desserts and baked goods to the next level, with its iconic sweet caramel taste. Drizzle it over cakes, brownies, cookies, cheesecake, and ice cream. Add it to ice cream or a milkshake. Use it as a dip or jam. The options are endless.

Ingredients

To make this delicious and indulgent homemade salted caramel sauce, you will need the following simple ingredients:

sugar
butter - use unsalted butter for this recipe. If you only have salted butter, you can use it but cut down the salt by half.
heavy cream
salt

You will also need measuring cups and spoons, a shallow saucepan, and an airtight container or mason jar for storing.

How to Make the Best Homemade Salted Caramel Sauce

Melt sugar. Heat sugar in a large shallow saucepan over medium-high heat. Whisk continuously as the sugar as it begins to melt. It will form clumps but will eventually melt completely. This can take 10-15 minutes. Continue to stir continuously until the sugar reaches a deep amber colour. Keep a close eye because the sugar will burn if you overcook.

Add butter. Add the butter (note that the butter will immediately begin bubbling and may splatter, so be careful). Whisk until the butter is completely melted, then cook for 1 minute without stirring.
Add cream and salt. Slowly pour in the heavy cream and whisk until combined in the mixture. Again, be careful as the mixture will bubble and may splatter. Whisk in the salt until combined.

Cool. Remove from heat and allow the sauce to cool in the saucepan for 10 minutes. The caramel will thicken as it cools.

How to Use Salted Caramel Sauce

This creamy and smooth salted caramel sauce can be used in so many ways. Here are some ways to use this sauce:

Use it as a sweet dip. Dip your favourite fruit into this caramel and taste heaven in your mouth. One of my favourite fruit to use are apples, especially Granny Smith apples. The flavours are so complementary.
Make caramel hot chocolate. Add a spoonful into your hot chocolate for a new take on a classic drink.
Drizzle it over baked goods. Drizzle salted caramel sauce over your favourite baked goods, such as apple pie, cinnamon rolls, scones, or crepes.
Add it over ice cream. Caramel sauce and ice cream are such a staple together. Try it with no churn homemade vanilla ice cream. Or add some sauce into a classic vanilla milkshake for a new flavor.
Use it in cheesecake. Swirl this sauce into caramel cheesecake brownies, or drizzle it over caramel pecan pie cheesecake bars.
Use it as a macaron filling. Add a dollop of salted caramel sauce in between your vanilla macaron shells to make salted caramel macarons.
Make salted caramel popcorn. Toss your popcorn with some of this sauce to create a delicious sweet and salty caramel popcorn.

Storing and Freezing Instructions

How to store: Store salted caramel sauce in an airtight container or mason jar at room temperature for a day or two, or in the refrigerator for up to one month. If stored in the refrigerator, it may have hardened up a little. You can warm up the caramel over the stovetop or in the microwave before using to make it easier to drizzle.
How to freeze: You can freeze salted caramel sauce in an airtight container for up to 3 months in the freezer. To use, allow it to thaw overnight in the refrigerator or for a few hours at room temperature.

More Caramel Dessert Recipes

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Air Fryer Broccoli

If you own an air fryer, you know that almost anything can be made faster and even more delicious with the power of air frying- especially broccoli! Crispy air fryer broccoli is a healthy side dish that complements any main course so well. It's seasoned with garlic powder, Italian seasoning, and salt, which packs on so much flavor. The best part? This quick and easy side takes only takes six minutes to cook. When it comes to last-minute recipe ideas, air fryer broccoli is one you need in your back pocket.

Why You'll Love Air Fryer Broccoli

Broccoli is a superfood. This popular veggie is packed with nutrients and antioxidants, including iron, potassium, calcium, selenium, magnesium, folic acid, and vitamins A, C, E, K, and B! Air fryer broccoli is a side dish that you can feel good about eating.
The joy of fried food without the grease. Cooking in an air fryer creates food that tastes delicious (if not better than when made using other cooking methods), and it's much better for your health than traditional frying. Plus, it also takes the hassle out of cooking in the oven and cooks in a fraction of the time.
You only need about 10 minutes. Even if you wait until your main dish is ready to serve, before you start cooking air fryer broccoli, you won't hold up dinner. This side dish takes just 6 minutes in the air fryer-but it tastes like it took way longer!

Ingredients and Substitutions

To make quick and easy air fryer broccoli, you will need the following ingredients:

broccoli florets
olive oil
garlic powder
Italian seasoning - you can substitute with any dried herbs such as dried oregano or thyme.
salt
for serving - you can serve with grated Parmesan cheese on top and a squeeze of lemon juice, if desired.

You will also need measuring cups and spoons, a mixing bowl, and an air fryer.

How to Make the Best Air Fryer Broccoli

Combine ingredients. In a large mixing bowl, combine all ingredients. Toss to combine until well mixed.
Cook in the air fryer. Transfer the seasoned broccoli into the air fryer basket. Cook it at 400 F for 6-8 minutes, shaking the basket every 3 minutes, until browned and crispy on the edges.
Serve. Serve warm with grated Parmesan cheese on top, if desired.

Tips and Tricks

Quick clean-up tip: If you want to lighten your load when cleaning the air fryer, line the basket with a piece of aluminium foil.
How to store: First, allow the broccoli to cool to room temperature. Then, place any leftovers in an airtight container and store it in the refrigerator for up to 4 days.
How to reheat: You can reheat air fryer broccoli the same way you cooked it. Place in the air fryer at 350F for a few minutes until warmed through. Reheating time may vary depending on how much you try to reheat.

More Air Fryer Recipes

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Shrimp Taco Salad

Shrimp taco salad is flavourful, delicious, and so easy to make. It has all the fixings and flavors of your favorite shrimp tacos, but without the mess. This light meal is packed with seasoned shrimp, healthy fresh veggies, crushed tortilla chips, and homemade cilantro lime dressing. The best part? This delicious taco bowl comes together in about 20 minutes. It's the perfect, quick and easy meal to serve for lunch or dinner -- especially on busy summer weeknights.

Why You'll Love Shrimp Taco Salad

It is healthy and nutritious. Shrimp is seafood that is bursting with health benefits. It provides lots of nutrients, minerals, and omega-3 fatty acids. So, this shrimp taco salad is something you can feel good about eating!
Quick and easy to make. Just like Beef Taco Salad, you can prep all the vegetables while you cook the shrimp, to make the most efficient use of your time. Plus, you can cook the shrimp in the oven, air fryer, or on the stove. Whichever way is the most convenient for you!
Packed with the perfect blend of veggies. Romaine lettuce forms the bed of this salad, but a palette of color and flavor comes from purple cabbage, corn, avocado, cilantro, and tomatoes. While you can adjust the ingredients in this salad, you don't want to miss out on any of these flavors.
Fresh cilantro lime dressing. When paired with a fresh homemade Creamy Cilantro Lime Dressing, this shrimp taco salad gets even better! The creamy dressing compliments everything, especially the seasoned shrimp.

Ingredients and Substitutions

To make this delicious and easy shrimp taco salad, you will need the following ingredients:

shrimp - You will need one pound of white shrimp. To prepare them, 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.
shrimp taco seasoning - made with olive oil, ground cumin, chili powder (optional for a kick), paprika, garlic powder, dried oregano (or Italian seasoning), salt, and ground black pepper.
romaine lettuce
grape tomatoes
purple cabbage
avocado
corn - you can use canned corn or frozen corn (boiled in water for 5 minutes).
tortilla chips - I typically use plain unsalted tortilla chips, but you can also use seasoned tortilla chips such as Doritos. You can also use tortilla strips.
cilantro lime dressing - it's really easy to make homemade creamy cilantro lime dressing in about 5 minutes. You can also store-bought dressing or lime crema. Whatever is easier.
lime wedges - optional, for a squeeze of extra lime juice.

The best thing about shrimp taco salad is that it's completely customizable. Add in any of your favorite taco fixings such as pico de gallo salsa, black beans, jalapeños, onions, queso, or hot sauce.

How to Make the Best Shrimp Taco Salad

Prepare the shrimp. In a medium bowl, add shrimp, olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Toss well to coat and set aside to marinate for 15 minutes (if you have the time).
Cook the shrimp. You can cook the shrimp in one of 3 ways -- in the oven, air fryer, or over the stove.
- To cook in the oven: Spread the shrimp evenly on a parchment lined quarter sheet baking pan and bake in a 400 F preheated oven for 8-10 minutes until the shrimp turns pink.
- To cook in the air fryer: Cook the shrimp in the air fryer at 350 F for 8-10 minutes, shaking the basket once halfway through.
- To cook on the stovetop: Sauté over medium-high heat for 5 minutes until shrimp turns pink and nicely browned.
Assemble. In a large serving bowl, add all salad ingredients including lettuce, tomatoes, purple cabbage, avocado, corn, tortilla chips (or tortilla strips), and cooked shrimp.
Serve. Drizzle cilantro lime dressing on top and toss to combine.

Tips and Tricks

How to store and make ahead: If you anticipate having leftovers, serve the tortilla chips and shrimp on the side, and add it to your individually portioned out salad. This will prevent your chips from getting soggy and your shrimp from spoiling the rest of the salad if they go bad first. Plus, when stored separately you can easily reheat the shrimp and add it to the leftover salad the next day. The salad base will last in an airtight container in the refrigerator for up to 5 days. The shrimp will keep for 3-4 days in an airtight container in the refrigerator.
How to substitute with other protein: If you are craving this salad but are thinking of using other protein, you totally can. Consider using salmon, cod, scallops, or another one of your favorite kinds of seafood in its place. Keep in mind that this recipe is designed to let the flavor of the shrimp come through, so proteins like chicken or beef are not the best substitution.

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For more Mexican-inspired recipes, check out these 30 Best Mexican Recipes.

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Creamy Cilantro Lime Dressing

Nothing beats homemade creamy cilantro lime dressing. It's fresh, vibrant, easy to make, and tastes so much better than store-bought salad dressing. Packed with cilantro, lime juice, and Greek yogurt, this dressing is creamy, smooth, tangy, and flavourful. The best part? You can make it in just 5 minutes and drizzle it over everything including salads, tacos, vegetables, and more.

Why You'll Love Creamy Cilantro Lime Dressing

Fresh simple ingredients. For this recipe, you'll need some simple ingredients including two whole cups of fresh cilantro, freshly-squeezed lime juice, and fresh garlic. The result? A delicious creamy cilantro dressing that tastes fresh and tangy.
It's an easy blender recipe. Making this dressing is so quick and easy. You just throw all the ingredients into a blender or food processor, and puree to blend. Who needs store-bought when it's this easy and delicious to make homemade salad dressing?
It goes with everything. Use this dressing on salads, on tacos and tostadas, on fajitas, dip your quesadillas or enchiladas in it, or serve it with breakfast. It seriously pairs well with almost anything you can imagine: chicken, beef, fish, veggies, rice, grilled vegetables, and potatoes. Make one batch of this creamy cilantro lime dressing, and you'll be enjoying it all week!

Ingredients and Substitutions

To make this easy and delicious creamy cilantro lime dressing, you will need the following ingredients:

fresh cilantro - you need a heaping 2 cups of cilantro (approximately one bunch), and use both the leaves and the stems. When washing the cilantro, be sure to dry it very thoroughly. Otherwise the leftover water will significantly thin out the dressing and make it less flavorful. The cilantro bunches I use are about 2 cups packed, and weigh 3.5 ounces with the stems.
lime juice - this adds a tangy citrusy punch to the dressing. Use freshly-squeezed lime juice for the best results.
Greek yogurt - this adds the creaminess to the dressing. You can also substitute this with sour cream. If you are not sure whether to use Greek yogurt or sour cream for this recipe, choose whichever one you like to eat more. Note that sour cream has more calories and fat content, which makes it the more indulgent option, while Greek yogurt is generally healthier.
garlic
olive oil
honey - balances out all the flavours. You can also substitute this with maple syrup.
dried oregano - you can substitute this with Italian seasoning blend.
salt
jalapeño - I did not use any, but you can certainly add some if you prefer a spicier dressing. It's completely up to you.

You will also need measuring cups and spoons, a blender or food processor, and a mason jar or airtight container to store the dressing in if not using it all right away.

How to Make the Best Cilantro Lime Dressing

Blend the ingredients. Place ¼ cup Greek yogurt along with all remaining ingredients into a food processor or blender. Pulse mix to until combined and blended. You do not want to blend it until completely smooth as you want to keep the dressing slightly textured with bits of cilantro visible.
Stir in more yogurt. Transfer the dressing to a small bowl and add remaining ¼ cup of Greek yogurt. Stir with a spoon until combined. Adjust with more salt or honey to taste, if needed.
Serve. Use as desired over your favorite salads or meals.

How to Store

While this homemade creamy cilantro lime dressing is much tastier than store-bought dressing, it won't last as long since it doesn't contain preservatives. The shelf life of your dressing depends on the freshness of your cilantro. If you use the freshest ingredients, your dressing will stay good for up to 7-10 days in the refrigerator in an airtight container or mason jar.

How to Serve Cilantro Lime Dressing

Creamy cilantro lime dressing goes with everything! You can serve it on:

Salads. Try it with Shrimp Taco Salad or Beef Taco Salad.
Tacos. Try it in Fish Tacos, Shrimp Tacos, or Vegan Chickpea Tacos.
Fajitas. Try it over Skillet Chicken Fajitas or Sheet Pan Chicken Fajitas.
Tostadas. Try it on Shrimp Avocado Tostadas
Rice. Try it over Cilantro Lime Rice.

It's also delicious drizzled over grilled meat or vegetables, or use it as a marinade for your meat. So make a batch or two to last you all week!

More Salad Recipes with Homemade Dressing

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Mascarpone Pesto Pasta

Mascarpone pesto pasta is the easiest and tastiest creamy pasta you'll ever make. It's made with simple ingredients including mascarpone cheese which brings a light and silky texture to the sauce, basil pesto which brings all the flavour, and tomatoes which add a burst of freshness. If you want to make an impressive Italian meal at home with little time and effort, this creamy pesto pasta is the recipe for you. Make it in under 15 minutes and revel at how amazing it tastes!

Why You'll Love Mascarpone Pesto Pasta

A quick and easy weeknight dinner. This recipe comes together seamlessly in under 15 minutes. Essentially, all you need to do is cook your pasta and combine all the ingredients in a bowl. Voila-you're ready to serve. This quick pasta dish is seriously a lifesaver on busy weeknights. You need to have this one in your back pocket.
It is packed with flavor. Basil pesto adds a fresh and vibrant flavor to this weeknight pasta dish. Whether you choose store-bought or homemade pesto for this mascarpone pesto pasta, you can't go wrong. Most commonly made from pine nuts, olive oil, fresh basil, parmesan cheese, and seasoning, basil pesto is a must-have ingredient in any kitchen. For more recipes using pesto, try Avocado Basil Pesto Spaghetti, Pesto Penne Pasta, Spring Pesto Pasta with Asparagus, and Pesto Hummus.
It is ultra creamy and smooth. The secret to the creaminess of this pasta is mascarpone cheese and reserved pasta water. And if you've never had mascarpone cheese, you've been missing out. Made from only two ingredients (heavy cream and citric acid), mascarpone cheese is the silkier and smoother cousin of cream cheese. The high fat content makes this cheese light yet indulgent-and it's the perfect ingredient to add to pasta.

Ingredients

To make quick and easy mascarpone pesto pasta, you need the following simple ingredients:

pasta - I used spaghetti noodles, but you can substitute with any kind of pasta that you like.
olive oil - I add this immediately after cooking the pasta to prevent the noodles from sticking to each other.
basil pesto - I used fresh homemade basil pesto which I made in just 5 minutes. You can also use store-bought pesto. Do whatever is easier for you!
mascarpone cheese - some people substitute mascarpone with cream cheese, but the fat content and flavor will alter this dish immensely. If you're having trouble finding mascarpone at your local grocery store, consider making your own! All you need is heavy cream and lemon juice.
lemon juice - adds a burst of flavor.
cherry tomatoes
salt and pepper
Parmesan cheese - optional, for serving on top.
fresh basil - optional, for garnish.

You will also need a large cooking pot and a mixing bowl.

How to Make the Best Mascarpone Pesto Pasta

Cook the pasta. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions or until al dente, about 8-10 minutes. Do not overcook the pasta. Turn off the heat and reserve 1 cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.
Toss with remaining ingredients. Transfer pasta into a large mixing bowl and add pesto, mascarpone cheese, lemon juice and ½ cup reserved pasta water (add up to ½ cup more if desired). Stir in cherry tomatoes, and season with salt and pepper. Toss well to coat.

Serve. Top with fresh basil, Parmesan cheese, some dollops of pesto, and a drizzle of olive oil. Serve immediately.

Storing and Reheating Instructions

How to store: While the best practice for storing pasta is to keep it separate from the sauce, this mascarpone pesto pasta can be stored (sauce and all) in an airtight container in the refrigerator for 3-5 days.
How to reheat: Heat in a skillet or shallow saucepan over low heat. You may need to add a splash of water if the sauce has thickened to much when stored in the refrigerator. You can also reheat in the microwave covered in a microwave-safe container in 20-second intervals until hot all the way through, mixing often to distribute the heat.

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Mexican Tuna Cakes (Tortitas de Atun)

Mexican tuna cakes, also known as tortitas de atun are quick, easy, and delicious. These tasty tuna patties are made with canned tuna, veggies, and flavourful spices, then breaded and pan-fried. They are warm and soft on the inside, with a crispy crunch on the outside. Dip them into a creamy aioli or just plain mayo, and you've got the perfect snack. The best part about these tuna croquettes? They come together in about 20 minutes. It's the perfect dish to make on busy weeknights or any day of the week.

Why You'll Love Mexican Tuna Cakes (Tortitas De Atun)

Canned tuna is a staple. Canned fish is a pantry staple, an easy ingredient to keep on hand, and it's even easier to cook with. If you're someone who avoids cooking fish because you've never done it before, this is the perfect recipe to introduce you to cooking with seafood.
The thick, crispy, Parmesan breading. Fried foods hit differently, and these Mexican tuna cakes deliver the decadent textures and flavors you want when eating fried food, but without the deep-frying. The breading on these tuna cakes are so crispy, thick, and delicious that you'll be craving tortitas de atun when you least expect it.
Packed with nutrient-rich flavor. As if using a lean protein like tuna wasn't enough, these Mexican tuna cakes also include fresh carrots, onions, and cilantro. These veggies add flavor and nutrients to your tortitas de atun.

Ingredients

To make these delicious Mexican tuna cakes, you will need the following ingredients:

canned tuna
breadcrumbs
eggs
onion
fresh cilantro
carrot
lemon juice
seasoning - garlic powder, paprika, salt, and pepper.
breading - made with breadcrumbs and Parmesan cheese. You can also use an egg to make a thicker coating.
vegetable oil - for pan-frying.
for serving - you can serve with mayonnaise, fresh cilantro, and a squeeze of lime juice.

You will also need measuring cups and spoons, mixing bowl, and a large skillet or frying pan (I used a cast-iron skillet).

How to Make the Best Mexican Tuna Cakes (Tortitas de Atun)

Make the tuna patties. In a large mixing bowl, add canned tuna, breadcrumbs, eggs, onions, cilantro, carrots, lemon juice, garlic powder, paprika, salt and pepper. Stir well until evenly combined. Take ¼ cup of the tuna mixture at a time and firmly roll into patties, about 8-9 patties. Set aside.

Coat the patties with breading. In a shallow plate, make the breading by whisking together breadcrumbs and Parmesan cheese until combined. Dip both sides of each patty into the breadcrumb mixture to coat and gently press breadcrumbs into the patties to adhere as much as possible. (If you want a thicker breading, prepare a shallow plate for beaten egg and dip patties in the egg and evenly coat, and then coat completely with the breadcrumb mixture. Shake off any excess breadcrumbs).

Pan fry the tuna cakes. Heat vegetable oil in a skillet or frying pan over medium-high heat for 2 minutes until the hot oil sizzles. Gently add the breaded tuna cakes in the skillet and pan fry until nicely browned, about 4-5 minutes on each side. You can likely fit 4-5 tuna cakes at a time. Remove from pan and let rest for 5 minutes. Repeat with remaining tuna cakes.
Serve. Serve with a side of mayonnaise, a sprinkle of fresh cilantro, and lime wedges, if desired.

Tips and Tricks

How to store: Tortitas de atun are best served hot and fresh. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Let them cool completely before placing them in the container to avoid condensation and soggy tuna cakes.
How to reheat: Mexican tuna cakes are best reheated in the oven at 350F for 8-10 minutes until warmed all the way through. You can also reheat them in the microwave in 20 second increments until warmed through.
How to make your own aioli: These Mexican tuna cakes taste best when served with mayonnaise or aioli (a mix of mayonnaise and other ingredients). You can easily make your own aioli by mixing in your favorite sauce, like barbecue, ketchup, or hot sauce, with some mayo!

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Moist Chocolate Cupcakes

Moist chocolate cupcakes topped with homemade chocolate buttercream frosting and chocolate sprinkles, are a chocolate triple threat. These rich and decadent treats are moist, sweet, flavourful. The easy chocolatey batter takes just 10 minutes to make, and less than 20 minutes to bake. You need to make these moist cupcakes for your next celebration -or when you're just craving something sweet.

Why You'll Love Moist Chocolate Cupcakes

The perfect moist cupcake. Fluffy butter, cocoa powder, yogurt, and more come together to form the perfect batter that rises into even more perfect moist chocolate cupcakes. These chocolate cupcakes bring an impeccable chocolatey taste and a perfectly dense, moist texture.
It's topped with rich chocolate buttercream frosting. Do I need to say anything more? This decadent frosting is easy to make. All you need is softened butter, milk, vanilla, cocoa, sugar, and salt, a hand mixer or stand mixer, and less than 5 minutes of time.
It has actual health benefits. Seriously. Maybe eating cupcakes every day isn't great for your health, but cocoa powder has many health benefits, including lowered blood pressure, heart health, improved mood, and it can even help manage asthma. So, the next time someone tells you that chocolate cupcakes aren't healthy, let them in on this superfood.
There's no better way to indulge. These triple chocolate cupcakes are the best way to treat yourself. From the moist cake to the creamy frosting, these moist chocolate cupcakes will answer all your sweet tooth cravings.

Ingredients

To make rich and moist chocolate cupcakes, you will need the following ingredients:

all-purpose flour
cocoa powder
baking powder - helps the cupcakes rise.
salt
butter
sugar
eggs
vanilla extract
plain yogurt - yogurt is the secret ingredient that makes these cupcakes super moist and soft. I used whole fat plain yogurt but you can also use Greek yogurt or sour cream as a substitute.
water
chocolate buttercream - you can use store-bought or homemade frosting. To make homemade chocolate buttercream, you will need butter, vanilla, confectioners' sugar, cocoa powder, milk, and a pinch of salt.
chocolate sprinkles

You will also need measuring cups and spoons, mixing bowls, stand mixer or hand mixer, 12-tin muffin pan, piping bags, and a no. 2D decorating tip.

How to Make the Best Moist Chocolate Cupcakes

Combine dry ingredients. In a medium mixing bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
Cream butter and sugar. In a large mixing bowl, use a hand mixer or stand mixer with the paddle attachment to cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add eggs, one at a time, and beat until incorporated.
Prepare wet ingredients. In a small bowl, stir together vanilla, yogurt, and water. Set aside.
Combine ingredients. Add one-third of the dry ingredients to the butter-egg mixture and beat until just combined. Then, add half of the yogurt mixture, and beat until just combined. Repeat, until you end with the dry ingredients. Scrape down the bowl as needed and beat until just combined and smooth. Do not overmix. The batter will be thick.
Divide the batter. Use a medium cookie scoop to scoop up the batter and divide in into a 12-tin muffin pan lined with cupcake liners, filling the liners ⅔ full with batter.
Bake. Bake in a 350 F preheated oven for 18-20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
Cool. Allow the cupcakes to cool in the muffin pan for 5 minutes, then transfer into a wire cooling rack to cool completely before icing.

How to Make Chocolate Buttercream and Decorate

Homemade chocolate buttercream is really easy to make in just 5 minutes. First, in a large mixing bowl, beat the butter using a hand mixer or stand mixer on medium speed until creamy, about 2 minutes. Then, add vanilla and beat until light and fluffy. Add in confectioners' sugar and cocoa powder and continue to beat until incorporated.

Finally, add milk and beat until light and fluffy. Add more milk if the buttercream is too thick, add more confectioners' sugar if the buttercream is too thin. Cover the bowl with a damp cloth until you are ready to use the icing to prevent it from drying out.

To frost the cupcakes, use a couplers to secure a no. 2D decorating tip onto a piping bag. Fill the bag with icing and pipe the icing onto each cupcake starting at the edges and move in an overlapping circular motion until you reach the center and gently lift up. Add chocolate sprinkles on top, if desired.

Tips for Making and Storing Cupcakes

Follow the recipe. Whenever you bake, it's important to follow the recipe to a tee. Baking is part art and part science, so mixing things up can have consequences for your final product.
Use room temperature dairy products. Leave your dairy products out for an 30 minutes to allow them to warm up to room temperature (except butter should be left out for an hour). Using room temperature butter, yogurt, milk, and eggs will ensure your cupcakes have the best results. Softened room temperature butter should still be cool to the touch and should hold its shape well. But if you poke it, your finger should leave an indent-not slide into it.
How to store: Allow the chocolate cupcakes to cool completely, then store them at room temperature inside an airtight container unfrosted. This will give the best results with the best texture because because cooler temperatures will dry out your cupcakes. If you've already frosted them, they'll need to go in the fridge. Eat them up within four days.
How to freeze. You can freeze these cupcakes either before or after icing.
- Before frosting: You can freeze unfrosted chocolate cupcakes by wrapping them tightly with plastic cling wrap, and then placing them in an airtight container and freezing for up to 3 months.
- After frosting: Place frosted cupcakes on a baking tray and freeze until hard, about 1 hour. Then wrap them tightly in plastic cling wrap, and then place in an airtight container and freeze for up to 3 months.
- To serve: Allow them to completely thaw overnight in the refrigerator, or for a few hours at room temperature, before icing or serving.

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Creamy Tuscan Shrimp

Creamy Tuscan shrimp packed with sun-dried tomatoes, spinach, and garlic, is creamy, rich, and delicious. Seared shrimp swim in a thick and delicious, buttery, creamy sauce. Seafood had never tasted so indulgent. Made in just 15 minutes (including prep!), creamy Tuscan shrimp brings the wow-factor to the table without the time or the energy. Serve this comforting meal with crusty bread for dipping, or over pasta, mashed potatoes, or rice.

Why You'll Love Creamy Tuscan Shrimp

Creamy comfort food at it's finest. For some, the star of this creamy Tuscan shrimp recipe is the shrimp. For others, it's the sauce. Made with butter, flour, heavy cream, Parmesan cheese, and more, this thick creamy sauce is liquid comfort.
Packed with protein. Creamy Tuscan garlic shrimp is absolutely delicious, and it's good for you, too. Shrimp is a healthy protein that's low in calories and high in nutrients. It's a good source of iodine, selenium, iron, and B12, which are not commonly found in many other foods.
Loaded with so much flavour. If you've ever dreamed of Italy, you might know that the flavors of Tuscany include sun-dried tomatoes, spinach, garlic, basil, and parmesan-and we've got all that and more in this creamy Tuscan shrimp recipe.
It's surprisingly quick and easy. You'll be amazed at how easy it is to make creamy Tuscan garlic shrimp. This one-pan recipe is ready in under 20 minutes. Simply sear the shrimp, cook the sauce, wilt the spinach, and voila! Some other quick shrimp dinners to try are: Creamy Garlic Shrimp, Baked Coconut Shrimp, and Seafood Fried Rice.

Ingredients and Substitutions

To make delicious creamy Tuscan shrimp, you will need the following ingredients:

olive oil - for searing the shrimp.
shrimp - I used 1 lb. of white shrimp, but you can use any kind shrimp or prawns. You also want to use shrimp that has been peeled and deveined. I kept the tails on but you can also remove the tails if you would like. To prepare the shrimp, cut through the shell along the back with kitchen scissors. Remove the shells (and tails), and rinse to remove the veins. Pat dry each shrimp completely with a paper towel.
salt and pepper - to season the shrimp.
butter
garlic
sun-dried tomatoes
all-purpose flour - helps to thicken up the sauce.
heavy cream
Parmesan cheese - asiago cheese also works well as a substitute.
baby spinach
fresh basil

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

How to Make the Best Creamy Tuscan Shrimp

Sear the shrimp. Heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Add shrimp and season with salt and pepper. Sauté for 5 minutes until the shrimp becomes nicely browned on both sides. Set aside on a plate.
Sauté aromatics. In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, about 1 minute. Stir in flour and mix until well combined.
Make the creamy sauce. Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency. Stir in spinach and cook until softened, about 1 minute.
Toss with shrimp and serve. Return the cooked shrimp to the skillet and toss well to coat. Sprinkle basil on top and serve immediately over pasta, rice, or mashed potatoes.

How to Serve Creamy Garlic Shrimp

There are so many ways that you can serve creamy Tuscan shrimp. They are delicious on their own with a side of crusty bread to dip into and soak up all of that creamy sauce. You can also serve them over a plate of pasta, mashed potatoes, garlic mashed cauliflower, or rice.

To balance the meal, I like to serve this with a fresh salad on the side such as Chopped Asparagus Salad, Lemon Kale Salad, Greek Salad or Mediterranean Chickpea Wedge Salad.

Storing and Reheating Instructions

How to store: You can store creamy Tuscan shrimp with pasta or separately in an airtight container in the refrigerator for up to 3 days.
How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until shrimp is warmed through, or in the microwave. The sauce may have thickened up in the refrigerator, so add a little water to thin out the sauce a bit until you achieve a desired consistency. You can also reheat in the microwave. Place leftovers in a microwave-safe bowl and cover with a paper towel, plate, or lid. Reheat creamy Tuscan shrimp in the microwave in 15-30 second increments until hot. Only heat as much as you'll eat.

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Cilantro Lime Rice

Cilantro lime rice is a fresh, bright and vibrant side dish that will add extra flavour to any meal you serve it with. It's exactly what it sounds like: white rice with fresh cilantro and lime, and some added flavour from minced garlic and olive oil. The best part? This is a quick and easy, forget about it, one pot recipe that simmers on the stove while you are busy doing other things in the kitchen. Serve it in a burrito bowl or inside burritos, or alongside grilled skewers.

Why You'll Love Cilantro Lime Rice

It's packed with authentic Mexican flavours. We all love a good serving of rice, but it can get boring and too plain after a while. This cilantro lime rice recipe will keep things exciting in the kitchen with just a little extra effort, a few simple ingredients, and a lot of flavour.
Cilantro lime rice is super easy to make. This cilantro lime rice is so easy to make that it's one you can make while cooking other dishes. Mix the rice with a few simple ingredients, let it cook on the stovetop, then add in the cilantro and lime at the end. Other than that, you can forget about it while you multitask in the kitchen.
It's a side dish with nutrients. Cilantro is more than just a delicious herb. It's been used for thousands of years as a medicinal plant. Cilantro contains vitamins A, C, and K, folate, potassium, and manganese. So you can feel good about eating an extra serving or two.

Ingredients

To make this delicious and easy cilantro lime rice, you will need just a few ingredients:

long grain rice - you can use any long-grain rice such as basmati or jasmine rice.
water
olive oil or vegetable oil
garlic
salt
lime juice + lime zest
fresh cilantro

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

How to Make the Best Cilantro Lime Rice

In a medium sized cooking pot, wash the rice thoroughly and drain. Add water, olive oil, garlic and salt., and give it a good stir. Bring to a boil, uncovered, over high heat, about 4-5 minutes.
Turn the heat down to low and cover. Simmer for 20-25 minutes until the rice is soft and fluffy. Add lime juice, lime zest, and cilantro, and toss to combine. Fluff with a fork and serve.

How to Serve and Store

How to serve: Serve cilantro lime rice as a side dish to all your favourite Mexican meals. It's perfect in a Chipotle Chicken Burrito Bowl or as part of a Beef and Bean Burrito. You can also drizzle on some Creamy Cilantro Lime Dressing for added flavour.
How to store: Store cilantro lime rice in an airtight container in the refrigerator for up to 3-4. days.
How to reheat: Reheat rice by steaming it in a steamer, or putting it in a microwave-safe container and covering it with a damp paper towel. Ensure there are no gaps for air to escape. Heat in the microwave in 30-second increments or until you notice steam rising from the paper towel. This method steams the rice, so it is soft and light instead of hard and dry. You could also reheat over the stove but you may need to add some water to soften it up a bit.

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Chickpea Greek Salad

Chickpea Greek salad is a fresh, healthy, vibrant, and colorful salad, packed with traditional Mediterranean ingredients. The classic components of Greek salad - tomatoes, cucumbers, onions, olives, and feta, are elevated with the addition of chickpeas. All tossed in a light lemon Greek salad dressing, this chopped salad tastes delicious and you can feel great about eating it. Being healthy doesn't mean sacrificing deliciousness. It means adding foods that contain essential nutrients. And this chickpea Greek salad proves that!

Why You'll Love this Chickpea Greek Salad

Chickpeas are packed with plant-based protein-and more! Low in calories and high in nutrients like iron, phosphorus, and copper, chickpeas bring this chickpea Greek salad to the next level. Chickpeas can help you lower your blood sugar, manage your weight, and control your appetite.
Kalamata olives are another superfood. Full of healthy fats that you need to absorb essential vitamins, Kalamata olives add a pungent kick of flavor to this chickpea Greek salad-plus vitamins A, B, C, E, K, and calcium.
Garden veggies are delicious and healthy, too! While they may not be the stars of the show, the tomatoes, cucumbers, onion, and greens bring more flavor and health benefits to the table. With the fiber and variety you need in your diet, this chickpea Greek salad is what you need in your life.
Serve it whenever you want. Chickpea Greek salad makes a great side salad at a dinner party, or it is filling enough to be the star of the show. Serve it as a main course on its own or with some added protein.

Ingredients

To make this quick and easy chickpea Greek salad, you will need the following ingredients:

mixed greens - I used romaine lettuce, but you are free to use any greens that you like. Try romaine, spinach, arugula, or an assorted pack of mixed greens.
chickpeas - I used a can of chickpeas (garbanzo beans) for convenience. You can also make chickpeas from scratch using dried beans, but the process will be much longer.
grape tomatoes - You can substitute with cherry tomatoes, or with regular tomatoes cut into 1-inch pieces.
Persian cucumbers - These are smaller cucumbers and are the perfect size when sliced. You can substitute with ½ of a larger English cucumber, just cut it into 1-inch pieces.
red onion
kalamata olives
feta cheese - you can make this salad vegan and dairy-free but just leaving out the cheese, if you prefer.
Greek salad dressing - The lemon dressing is essentially the same Greek salad dressing as in a typical Greek salad. It is made with olive oil, lemon juice, dried oregano (or Italian seasoning), salt, and pepper.

This chickpea salad is a complete and wholesome dish on it's own, packed with plant-based protein from the chickpeas. You can also add in some extra protein if you would like. Try shredded chicken, grilled shrimp, salmon, hard-boiled eggs, or tuna.

How to Make the Best Chickpea Greek Salad

Combine salad ingredients. In a large serving bowl, combine the salad ingredients including mixed greens, chickpeas, tomatoes, cucumbers, red onion, cucumber, olives and feta cheese.
Make salad dressing. In a small mixing bowl, make the Greek salad dressing by whisking together olive oil, lemon juice, oregano, salt and pepper.
Toss to combine. Pour dressing over the salad and toss to combine. Add more salt and black pepper to taste.

Storing Instructions

Make ahead instructions to avoid a soggy salad: To make ahead, store the salad and Greek salad dressing separately in airtight containers in the refrigerator for up to one week. Add the dressing just before eating. This will prevent the salad from getting soggy. In addition to waiting to dress the salad, you can store paper towels in the container that your greens and veggies are in. This will absorb excess moisture and keep your salad looking alive and fresh.
How to store: If you anticipate leftovers, do not add all the dressing to the salad, rather serve the dressing on the side and add it to your own plate. You can store the salad with the dressing but depending on which greens you use in the salad, it may cause them to go limp when stored. If storing salad that has been mixed with the dressing, you can store in an airtight container in the refrigerator for up to 1-2 days. If storing separately, it will last up to 1 week.

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Spring Vegetable Frittata

Spring vegetable frittata makes a delicious breakfast, but it can be served at any time of the day. Full of yummy spring vegetables like asparagus, broccolini, peas, spinach, and leek, this spring vegetable frittata is packed with ingredients that are nutritious as they are delicious! This one-pan meal starts on the stove and moves to the oven, making for a hot meal and an easy clean-up. With a fluffy, creamy egg base, spring vegetable frittata is the perfect meal this season.

Why You'll Love Spring Vegetable Frittata

Seasonal vegetables add freshness. Cooking with fresh, seasonal vegetables is one of the privileges that arrives with spring. Crisp asparagus and fresh broccolini bring earthy flavors into the frittata, creating a delicious eggy meal.
It's quick and easy to make. Ready in under 35 minutes, this savory dish is the perfect breakfast or brunch meal. Similar to quiches (like Spinach and Feta Quiche), frittatas are delicious and healthy, but they take a lot more effort than frittatas. Without the crust, this frittata is easy to make, bake, and clean up after. For an even faster recipe, try 15-Minute Caprese Frittata.
It has the best light and fluffy texture. The heavy cream in this spring vegetable frittata adds volume and air to the eggs, creating a wonderful light texture that surrounds the spring vegetables.

Ingredients

To make this delicious and easy spring vegetable frittata, you will need the following ingredients.

olive oil - to sauté the vegetables in.
scallions - you can substitute with leek or spring onions.
asparagus - I recommend using the thin asparagus, as they are easier to cut into. You could use the larger ones but since they are too heavy, they may sink to the bottom of the frittata and not be as visible on top.
broccolini
peas - I used frozen peas as they are super easy and convenient.
baby spinach
eggs
heavy cream
paprika
salt and pepper
feta cheese - you can also use goat cheese, or leave out the cheese for a dairy-free option.
fresh basil - optional, for serving on top. You could substitute with whatever fresh herbs that you have. Dill, oregano, and parsley are some other great options.

You will also need measuring cups and spoons and a large 10 to 12-inch oven-safe skillet. I used my 12-inch cast-iron skillet.

How to Make the Best Spring Vegetable Frittata

Cook the vegetables. In a large oven-proof skillet or cast-iron skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Add scallions and sauté until fragrant, about 1 minute. Add asparagus and broccolini and stir well to cook until tender, about 2-3 minutes. Stir in peas and spinach and season with pepper and paprika. Stir well until evenly combined, allowing them to soften.

Prepare the egg mixture. In a large mixing bowl, whisk together eggs and cream until smooth. Season with salt. Pour the egg mixture into the skillet and gently shake to distribute. Sprinkle feta cheese evenly on top.
Bake. Bake in a 400 F preheated oven for 20 minutes until completely set. Let the frittata rest for 5-10 minutes to stabilize since it will puff up fresh out of the oven.
Serve. Garnish with basil and extra feta on top, if desired. Slice and serve.

How to Serve Vegetable Frittata

Serve this delicious spring vegetable frittata with a fresh spring salad on the side, such as a Chopped Asparagus Salad, Lemon Kale Salad, Arugula and Roasted Carrot Salad, or Greek Salad. Or serve it as part of an epic brunch spread with your other favourite breakfast dishes including Old Fashioned Pancakes, Triple Berry French Toast, and Poached Eggs. I always include this one when preparing Mother's Day Brunch.

Storing and Reheating Instructions

How to store: Keep leftover spring vegetable frittata in the fridge for up to 3 days in an airtight container or wrapped tightly in foil. Allow it to cool completely before storing. You can eat leftover frittata straight out of the fridge cold or reheat until warm or hot in either the microwave or the oven
How to reheat: Cover frittata in tin foil with enough room to air to circulate. Heat in a 350F preheated oven for 15-20 minutes or until it reached the desired temperature. You can also reheat in the microwave on a low setting in 20-second increments until the frittata reaches the desired temperature.

Spring Vegetable Frittata | aheadofthyme.com

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Shrimp Avocado Tostadas

Shrimp avocado tostadas are delicious, crunchy, and so quick and easy to make. They are loaded with seasoned shrimp, avocado, purple cabbage, and cilantro to bring the best combinations of flavor in every bite. Top these shrimp tostadas with your favourite taco fixings including sour cream and lime juice. The best part of it all? You can make this easy Mexican dish in just 15 minutes.

Why You'll Love Shrimp Avocado Tostadas

The perfect pairing. Shrimp and avocado are a match made in food heaven. There's nothing better than the creamy, fatty, firm texture of a ripe avocado-until you add seasoned shrimp and put it all on a crunchy tostada. Serious food goals.
Crunchy tostada base. A tostada is a hard tortilla that functions like a little plate. They're meant to be a little messy and very delicious. These shrimp and avocado tostadas are piled high with yummy toppings that you'll love!
Light and refreshing. In addition to the basics, these shrimp tostadas feature shredded purple cabbage, fresh cilantro, and freshly squeezed lime juice. It's a light meal that leaves you feeling refreshed and just full enough.

Ingredients and Substitutions

To make easy and delicious shrimp avocado tostadas, you will need the following ingredients:

white shrimp - You will need one pound of white shrimp. To prepare them, 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.
shrimp taco seasoning - olive oil, ground cumin, chili powder (optional for a kick), paprika, garlic powder, dried oregano (or Italian seasoning), salt, and pepper.
tostada shells - or you can use small soft corn or flour tortillas and crisp them up in the oven with cooking spray. We used a gluten-free coconut tortilla, so we did not get the traditional bubbles that you will see on tostadas made with corn or wheat tortillas.
red cabbage - this adds a delicious flavour, crunch and color to these tostadas. You can also substitute with regular cabbage for that same crunch.
avocado
fresh cilantro
sour cream
lime

Shrimp tostadas are super easy to customize as well. Consider adding pico de gallo, mango salsa, diced tomatoes, fresh garlic, jalapeño or chili peppers, onions, bell peppers, hot sauce, or anything other taco toppings that you love.

How to Make the Best Shrimp Avocado Tostadas

Prepare the shrimp. In a medium bowl, add shrimp, olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Toss well to coat and set aside to marinate for 15 minutes (if you have the time).
Cook the shrimp. You can cook the shrimp in the oven, air fryer, or over the stove.
- Oven instructions: Spread the shrimp evenly on a parchment lined quarter sheet baking pan and bake in a 400 F preheated oven for 8-10 minutes until the shrimp turns pink.
- Air fryer instructions: Cook the shrimp in the air fryer at 350 F for 8-10 minutes, shaking the basket once halfway through.
- Stovetop instructions: Sauté over medium-high heat for 5 minutes until shrimp turns pink and nicely browned.
Prepare the tostada shells. If using tostada shells, they are ready to be used. If using soft tortillas, then you will need the crisp them up. Lightly spray both sides of the tortillas with cooking spray and place them in a single layer on two large half pan baking sheet. Bake in a 400F preheated oven for 3-4 minutes on each side until nicely brown and crispy.
Assemble the tostadas. Add a handful of purple cabbage on each tostada, topped with 3-4 shrimp on each tostadas, some avocado and cilantro. Add a dollop of sour cream and a squeeze of lime juice, to taste.

Storing Instructions

How to store: Assembled shrimp and avocado tostadas are prone to getting soggy when stored. To store, I would recommend storing the tostada shells and the toppings separately. When you are ready to eat again, spend just a minute or two assembling.
How to store tostada shells: Tostada shells will keep at room temperature for up to a week-you should never refrigerate tostada shells as they will dry out and become too hard.
How to store tostada toppings: Store all the toppings in separate airtight containers and store in the refrigerator. They will last up to 3-4 days.

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30 Mexican Recipes for Cinco de Mayo

Is it even Cinco de Mayo without an epic spread of delicious Mexican recipes? It certainly is not. The food might just be the highlight of the day, so you want to get it right. If you are wondering what to make for a Cinco de Mayo Mexican fiesta, then you have come to the right place. Today, I am sharing over 30 of the best and most popular Mexican recipes including all the classics from tacos, enchiladas, fajitas, nachos, dips, salads, and more.

What is Cinco de Mayo?

Cinco de Mayo (literally translated as the "Fifth of May") is a minor holiday in Mexico that is also referred to as Battle of Puebla Day. It's a commemoration of the Mexican Army's victory over the French Empire at the Battle of Puebla in 1862. Cinco de Mayo represents a historic triumph of the indigenous Mexican people over European invaders and symbolizes the power and strength of Mexican culture. Although this holiday is literally a celebration of a battle won, Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, and one that is more popular celebrated in the United States.

Best Mexican Recipes for Cinco de Mayo

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.

Chicken Enchiladas

Easy baked chicken enchiladas brings the taste of authentic Mexican food into your kitchen -- saucy, spicy, and savoury. Perfect for a Mexican fiesta on Cinco de Mayo.

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 fiesta party.

Sheet Pan Nachos

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

Crispy Refried Bean Tacos

Crispy Refried Bean Tacos are made with crispy, golden-brown tortillas, perfectly seasoned refried beans, and a handful of your favorite taco garnishes.

Skillet Chicken Fajitas

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

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 Mexican fiesta.

Homemade Taquitos

Homemade Taquitos are crispy, delicious and flavorful. These rolled tacos are filled with seasoned ground beef and melty cheese - and can be fried or baked!

Shrimp Taco Salad

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

Queso Mexican Cheese Dip

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

Baked Chicken Quesadillas

Baked Chicken Quesadillas are cheesy, crispy, flavorful, and delicious. This family-friendly recipe is quick and easy to make in just 30 minutes!

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.

Huevos Rancheros

Huevos Rancheros is a classic Mexican breakfast dish that features fried eggs perched atop a bed of warm tortillas and beans and topped with salsa.

Chicken Tacos

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

Beef and Bean Burritos

Hearty and filling beef and bean burritos are easy to make ahead, freezer-friendly, and take just 30 minutes for restaurant-quality Mexican food at home.

Vegetarian Quesadillas

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

Cilantro Lime Slaw

Cilantro lime slaw is fresh, light, crunchy, and zesty. Ready in 5 minutes, it's the perfect pairing for tacos, burgers, sandwiches, and barbecued meats. =

Carne Asada

Juicy and tender Carne Asada with perfectly charred edges is flavorful, delicious, and so easy to make. Cook this Mexican steak in under 15 minutes.

White Chicken Chili

White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor.

Shrimp Avocado Tostadas

Shrimp avocado tostadas are a delicious, crunchy, quick and easy Mexican dish you can make in just 15 minutes, loaded with the best combination of toppings.

Cilantro Lime Rice

Cilantro lime rice is a fresh, bright and vibrant side dish that will add extra flavour to any meal you serve it with. It's a quick, easy, one pot recipe.

Cheese Quesadilla

This Cheese Quesadilla has the perfect combination of crispy, cheesy, and flavorful. Ready to serve in just a few minutes with your favorite toppings.

Refried Beans

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

Chilaquiles Verdes

Chilaquiles Verdes feature crispy baked tortilla chips smothered in a homemade sauce loaded with salsa verde and features classic Mexican toppings.

Chicken Nachos

Chicken nachos are an easy to make when you're craving something filling, crunchy, cheesy, and satisfying. Perfect game day appetizer or late-night snack.

Carne Asada Tacos

Carne asada tacos are delicious, juicy, and tender Mexican street tacos loaded with steak bites that everyone will be raving about on Taco Tuesday!

Shrimp Fajitas

Shrimp fajitas are healthy, flavorful, and delicious. This one skillet recipe is loaded with shrimp and vegetables and is ready in just 20 minutes.

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.

Pinto Bean Soup (Sopa Tarasca)

Spice up your weeknight dinners with Mexican Pinto Bean Soup (Sopa Tarasca) made with creamy pinto beans, spicy chipotle, and a tomato broth in 30 minutes.

Beef Taco Salad

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

Chicken Tortilla Soup

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

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.

Sheet Pan Chicken Fajitas

Sizzling and hot sheet pan chicken fajitas are on the table in less than 30 minutes! The best part is that you just throw everything into one sheet pan.

Homemade Flour Tortillas

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

Cauliflower Tacos

Vegetarian cauliflower tacos are loaded with air-fried or baked cauliflower, a delicious seasoning blend, and creamy lime cilantro slaw inside a tortilla.

Mexican Chicken Breast

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

Mexican Street Corn Salad

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

Sheet Pan Quesadillas

These Sheet Pan Quesadillas are loaded with veggies and gooey cheese, baked in the oven until crispy, and made to feed a crowd in just 30 minutes.

Mushroom Fajitas

Mushroom Fajitas have all the sizzle and flair of traditional fajitas without the meat! Made with portobello mushrooms, peppers, and onions in 30 minutes!

Salsa Verde Green Chicken Enchiladas

Salsa verde green chicken enchiladas are delicious and flavorful, quick and easy to make, and saucy and spicy. Authentic Mexican food ready in 40 minutes.

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.

Pico de Gallo Chunky Salsa

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

Beef Taco Soup

Beef taco soup is a delicious take on tacos, transforming it into a hearty, wholesome, filling soup topped with all the taco fixings. Ready in 30 minutes.

Tortilla Strips

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

Vegan Burritos

Easy homemade Vegan Burritos are the most flavorful version of beans and rice you've had, all rolled up in a large tortilla and served with homemade guac.

Mexican Caesar Salad

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

Air Fryer Mexican Shrimp

Air fryer Mexican shrimp is juicy, tender, fresh, and delicious. It's packed with classic Mexican flavors and ready in just 10 minutes. So quick and easy.

Mexican Tuna Cakes (Tortitas de Atun)

Mexican tuna cakes, or tortitas de atun, are quick, easy, and delicious. Made with canned tuna, these tuna patties come together in about 20 minutes.

Black Bean Soup

This Black Bean Soup is hearty, healthy, and cozy - everything you want in a soup! It's loaded with black beans, spices, and your favorite Mexican toppings.

Fish Stick Tacos

Fish stick tacos are fun, quick, easy, and delicious. Crispy breaded fish sticks are topped with a homemade mango salsa and a drizzle of lime crema.

Black Bean Nachos

These loaded Black Bean Nachos are the ultimate vegetarian appetizer or snack - warm, crunchy, gooey, and so easy to make.

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.

Vegan Chickpea Tacos

When it comes to vegetarian tacos, these vegan chickpea tacos are some of the best. They are delicious, filling, easy to make, and loved by all.

Chicken Enchilada Casserole

Chicken Enchilada Casserole is cheesy, saucy, and packed with layers of enchilada classics like chicken and beans, tortillas, and cheese. A family favorite!

Creamy Mexican Corn Soup

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

Black Bean Salsa

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

Mexican Stuffed Peppers

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

Mexican Chicken Caesar Salad

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

Shredded Beef Enchiladas

Shredded Beef Enchiladas are flavorful, saucy, and cheesy. They are easy to make for family dinner using just a few ingredients including leftover beef.

Chipotle Chicken Burrito Bowls

It's time for a fiesta with chipotle chicken burrito bowls served with lime cilantro rice, sautéed bell peppers, corn, black beans and guacamole.

Vegetarian Chili

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

Oven-Roasted Corn on the Cob

Oven-roasted corn on the cob with homemade garlic butter is buttery, juicy, crunchy, and perfectly charred on the outside - without a grill.

Vegan Queso

Vegan Queso is a 5-minute dip that is creamy, cheesy, and perfectly spiced to mimic the classic dip - without any dairy! It tastes like the real thing!

Korean Beef Steak Tacos

Fusion-style Korean beef steak tacos are made with tender, flavour-packed slices of beef and topped with caramelized pineapple, kimchi, and spicy mayo.

Vegetarian Tortilla Soup

Vegetarian Tortilla Soup is loaded with the savory spices and bold flavors of classic tortilla soup but without any meat. Ready in 30 minutes!

Chili Nachos

Homemade chili nachos are crispy, cheesy, delicious, and flavorful. This modern twist on a Mexican classic are the best way to use up any leftover chili.

Creamy Cilantro Lime Dressing

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

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.

Vegetarian Breakfast Quesadillas

Vegetarian Breakfast Quesadillas are quick and easy to make, loaded with eggs and veggies, and flavorful. Perfect for meal prep and freezer-friendly too.

Slow Cooker Beef Chili

Hearty slow cooker beef chili is an easy, comforting, low-maintenance dinner in fall and winter months. It's a family favourite crockpot chili.

Butternut Squash Quesadillas with Chicken and Kale

Quick and easy butternut squash quesadillas with chicken and kale is the best fall weeknight meal. It's flavourful, so cheesy, and has the perfect crunch.

Grilled Chicken and Avocado Burritos

For something quick and satisfying, grilled chicken and avocado burritos are the kind of creamy, gooey goodness with a bit of a crunch that you will want to make over and over again. So serve this up at your Cinco de Mayo party or at your next get-together, and even the pickiest of eaters will ask for more!

Red Enchilada Sauce

Easy homemade enchilada sauce requires just one pot, an assortment of flavourful spices, four simple steps, and less than 15 minutes to make.

Turkey Chili

Turkey chili is hearty, filling, flavorful, and delicious. It's warm and cozy, quick and easy to make in one pot, and can be made faster in the instant pot.

Cinco de Mayo Party Tips

Plan your menu ahead of time. You can prepare many of these recipes and party food ahead of time. Some can stored in an airtight container for a few days at room temperature or in the refrigerator, and some can even be frozen, according to recipe directions.
Prep your ingredients as much as possible. Once you have decided on the dishes that you are going to serve, prepare as much as you can in advance, whether that is chopping ingredients or prepping the dish and storing in the refrigerator until ready for the oven. Any little bit that you can prepare in advance will make things much less stressful when you just want to kick up your feet and enjoy the fiesta.
Set the table the night before. Take out the special party serving dishes, festive napkins and whatever else you need to set up your meal table the night before. It's one less thing to worry about on Cinco de Mayo.

Did You Make Any of These Mexican Recipes?

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

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

50 Best Bread Recipes

There is truly nothing better than the smell and taste of freshly baked bread. Homemade bread is just tastier, cheaper and easy to customize. So if you are wondering "how to make bread", then you have come to the right place. Today, I am sharing my 50 most popular and best bread recipes, from quick and easy bread, no knead bread, sandwich loaf bread, sourdough bread, no yeast options and sweet bread. Plus, many of these recipes take just 10 to 15 minutes of active prep time making them perfect for beginners learning how to make bread.

Quick and Easy Bread Recipes

Easy Rosemary Garlic Focaccia Bread

No knead, easy rosemary garlic focaccia bread is thick with a perfect golden and crispy texture on the outside, but soft, fluffy and tender inside.

Cheesy Garlic Dinner Rolls

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

Homemade Pita Bread

Nothing compares to freshly baked, quick and easy homemade pita bread. It's soft and puffy, with a perfect pocket. It takes just 15 minutes of actual prep.

Easy Homemade Everything Bagels

Easy homemade everything bagels with a signature everything bagel seasoning blend on top are just like bakery-style bagels and so easy to make at home.

Green Onion Dinner Rolls

Soft and fluffy, quick dinner bread rolls are loaded with green onions and topped with flaked sea salt and sesame seeds. Ready in just 1.5 hours.

Pull Apart Garlic Bread

Pull apart garlic bread is fluffy, buttery, flavourful, melts in your mouth, and tears easily for optimal sharing. You don't need any other bread at the dinner table.

Garlic Naan Bread

Freshly baked small batch garlic naan bread is buttery, garlicky, soft and pillowy, and full of perfect blistered air pockets. It's quick and easy to make.

No Knead Tomato Focaccia Bread

Easy no knead tomato focaccia is so flavourful, packed with olive oil, tomatoes and fresh herbs. It's crispy and golden outside, fluffy and pillowy inside.

Garlic Knots

Garlic knots are fluffy on the inside, crispy on the outside, and topped with delicious savory garlic herbed butter that will have you begging for more.

Easy Salted Soft Pretzels

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

Garlic Breadsticks

Soft garlic breadsticks are fluffy, airy, buttery, and delicious. They're an easy recipe that is perfect for beginners at baking bread.

Easy Skillet Dinner Rolls

Quick and Easy Skillet Dinner Rolls are soft, fluffy, and served warm right out of the oven making them the only bread recipe you'll need with dinner.

Easy Homemade Hamburger Buns

Soft and fluffy, artisan, easy homemade hamburger buns topped with sesame seeds are light, airy, so flavourful and take just 15 minutes of actual prep work.

Parker House Rolls

Notoriously light and fluffy with a little fold in the middle, these Parker House Rolls are the perfect dinner roll. They're buttery and incredibly tender.

Easy Pumpkin Dinner Rolls

Quick and easy pumpkin dinner rolls are soft and fluffy, flaky and butter, and perfect to serve alongside Thanksgiving dinner.

Pesto Babka

Pesto babka is a showstopping loaf of bread that is savory, delicious, and flavorful with beautiful twists and turns. Plus, it is surprisingly easy to make!

Pumpkin Focaccia with Fresh Herbs

Delicious, easy pumpkin focaccia bread with fresh herbs is soft, fluffy, and springy, yet so crispy on the outside. Just 15 minutes of actual prep required.

Homemade Pizza Dough

This easy homemade pizza dough makes the best crisp pizza crust that is soft, airy, chewy and flavourful. It's a perfect recipe for beginners.

Steamed Scallion Buns

Steamed scallion buns (hua juan 花卷) are delicious flower rolls made of a light and fluffy dough layered with green onions that is twisted and steamed.

Potato Dinner Rolls

Potato Dinner Rolls are soft, light, and fluffy. These quick and easy dinner rolls are loaded with leftover mashed potatoes and simple pantry staples.

No Knead Bread Recipes

Small Batch No-Knead Bread

If you have never made bread before, then homemade, fluffy and airy small batch no-knead bread with a perfect crust is the best artisan bread to start with.

No Knead Sesame Bread

No knead sesame bread is chewy, springy and airy with the perfect crunchy crust coated with sesame seeds. Easy to make with 10 minutes prep and no kneading.

Small Batch Ciabatta Rolls

Easy small batch ciabatta rolls are fluffy and airy with a perfect crunchy, crackly crust. They take only 10 minutes to prepare and require no kneading. These are the most popular bread recipe on our entire site!

Easy No Knead French Baguettes

These homemade no knead French baguettes are just what bread dreams are made of -- light, tender and airy crumb inside, and a crispy, crunchy crust outside.

Sandwich Loaf Bread Recipes

Whole Wheat Cranberry Bread

Whole wheat cranberry bread is chewy, fluffy and airy, packed with dried cranberries and seeds, and has a perfect crunchy crust topped with oats and seeds. The perfect toast to serve on Christmas morning.

Easy Challah Bread

Beautiful three-strand braided loaves of easy challah bread are light, soft and fluffy, with a golden brown crust. Rich in flavour and slightly sweet.

Brioche Bread

Brioche bread is a buttery, soft and pillowy pastry-like bread rich in flavour with a beautiful golden brown crust. Made with 20 minutes of prep work.

Sunflower Seed Bread

Learn how to make a delicious, golden brown loaf of homemade sunflower seed bread today! It is soft and fluffy on the inside, and crispy on the outside.

Sourdough Bread Recipes

Small Batch Sourdough Bread

Small batch sourdough bread is airy and chewy with a crisp crust and a mild flavour. It takes less than 15 minutes of actual prep and requires no kneading.

Artisan Green Olive Sourdough Bread

Artisan green olive sourdough bread is airy and chewy, has a signature crispy crust, and is loaded with tangy green olives for a Mediterranean flair.

Small Batch Sourdough Ciabatta Bread

Soft, airy, artisan small batch sourdough ciabatta bread is light and fluffy inside with perfect air holes and a crunchy, crackly crust. Delicious and easy.

Fruit and Nut Sourdough Bread

Fruit and nut sourdough bread is chewy and airy with a crunchy crackly crust is so delicious, packed with dried figs, raisins, walnuts, and seeds.

Seeded Whole Wheat Sourdough Bread

Small batch multi-seeded whole wheat sourdough bread is airy and chewy, is loaded with seeds inside, and has a signature crispy crust coated in more seeds.

Sourdough Sandwich Bread

Sourdough sandwich bread is chewy with the perfect air holes inside, and has a crispy crust with a delicious signature sourdough taste.

Sourdough Discard Crackers with Sesame Seeds

Quick and easy sourdough discard crackers are thin, crispy, crunchy and flavoured with sesame seeds, dried herbs and flaked salt. They are so crave-worthy.

Quick and easy sourdough discard crackers are thin, crispy, crunchy and flavoured with sesame seeds, dried herbs and flaked salt. They are so addictive. | aheadofthyme.com

Savoury Chive Pancakes

Don't let your sourdough starter go to waste, use your discard to make this easy one bowl recipe for crispy, light and fluffy, savoury chive pancakes -- a popular Chinese flatbread.

Sourdough Pizza Dough

Use excess sourdough starter discard to make the best, easiest homemade small batch sourdough pizza dough to make an airy and chewy sourdough pizza crust.

Need a sourdough starter? Start one today with my complete sourdough starter recipe and guide with frequently asked questions. You can start baking with your fully mature starter in just 7 days.

No Yeast Bread Recipes

Buttermilk Biscuits

These classic Buttermilk Biscuits are perfectly tender with buttery, flaky layers. Quick and easy to make in just 30 minutes using a handful of ingredients.

Homemade Flour Tortillas

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

Garlic Cheddar Biscuits

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

Popovers

Popovers (or Yorkshire pudding) are light, puffed rolls that "pop over" the top of the pan and are a must-have to serve with your Sunday roast.

Flaky Cornmeal Cheddar Biscuits

Flaky cornmeal cheddar biscuits are simple, buttery, cheesy, and so delicious. These savoury biscuits with perfect golden tops are quick and easy to make.

Rosemary Cornbread

Sweet and savoury, buttery rosemary cornbread is soft and moist with golden crispy edges, flavourful and delicious, and so easy to make this holiday season.

Easy Cornbread Muffins

Easy Cornbread Muffins are moist, fluffy, tender, and sweet. They're the perfect side dish to serve with a Southern barbecue or Thanksgiving holiday dinner.

Easy Homemade Biscuits

Flaky, fluffy, buttery, and soft, these easy homemade biscuits come together with only a handful of ingredients you already have at home! To serve, brush the tops of the biscuits with melted butter and serve with your holiday meal.

Pumpkin Cornbread

Pumpkin Cornbread is a sweet and savory side dish loaded with real pumpkin, and is moist, fluffy, and crumbly with crisp edges.

Sweet Bread Recipes

Quick and Easy Butter Croissants

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

Pumpkin Cinnamon Rolls

Soft and fluffy, pumpkin cinnamon rolls are packed with pumpkin, layered with pumpkin spice, and topped with cream cheese icing. Best Christmas breakfast and brunch treat ever.

Cinnamon Raisin Challah Bread with Almonds

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

Star Bread

This pull-apart star bread is a beautiful, buttery, sugary, and delicious holiday bread that tastes as good as it looks and is actually easy to make.

Sourdough Cinnamon Roll Twist Bread

Soft and fluffy sourdough cinnamon roll twist bread is buttery and layered with cinnamon sugar. Prep it the night before and freshly bake it for breakfast.

Hot Cross Buns

Hot cross buns is a timeless classic Easter bread made with raisins, cinnamon, and a honey glaze. They are perfect for breakfast, dessert, or snack alongside your Easter meal.

Cranberry Pumpkin Steamed Buns

Cranberry pumpkin steamed buns (baozi) are light, spongy, and fluffy Chinese buns packed with colourful cranberries and pumpkin puree for the best flavour.

Tips for Baking Bread with Yeast

Use good quality and active yeast. Use yeast that has been stored in a cool, dark place. If stored in a warmer area, the yeast may no longer work. Also check the expiration date and make sure you are within that date.
How to tell if yeast is active. When mixing the yeast with water, the mixture should start to bubble and develop a yeasty aroma. If nothing happens after 5-10 minutes, then the yeast is not active and you will have to use a different batch otherwise your bread will not rise.
Let the dough rise at room temperature (as opposed to a warmer area of your home). This will allow the dough to rise slowly and longer (over 3 hours). The slower rise at room temperature yields a light and chewy texture, and a more pleasant flavour.

How to Make Ahead and Store Bread

You can make all of these bread recipes ahead of time. You can store them in a bread basket or airtight container at room temperature for a few days, in the refrigerator for up to one week, and in the freezer for up to 3 months.

To reheat bread, just toast individual slices in the toaster or heat the whole bread up in in the air fryer or oven at 350 F for about 5-10 minutes until warmed through and crisp on the outside. If heating from frozen, let the bread thaw first in the refrigerator overnight and then reheat.

Did You Make Any of These Popular Bread Recipes?

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

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

Vegan Soba Noodle Salad

There's nothing better on a hot day than a cold and refreshing vegan soba noodle salad. Tossed with fresh cucumber, carrots, and cabbage, swimming with a delicious, saucy dressing, and topped with sesame seeds, this vegan soba noodle salad boasts so much flavor in every bite. The best part? This better than takeout dish can be made at home in about 10 minutes. AND leftovers taste just as good the next day, if not better.

Why You'll Love Vegan Soba Noodle Salad

Soba noodles! If you've never had soba noodles, you're missing out. And if you have, you know what I'm talking about! Soba noodles, made from buckwheat, taste naturally earthy and nutty. They are somewhat similar to pasta-but they're more versatile, Japanese, and tastier! Soba noodles have great flavor and texture, and tastes great when served cold.
A different take on salad. Let's be honest. It's painfully easy to get bored of salad. That's why you need to mix things up with this vegan soba noodle salad! A distinctive dressing, tasty noodles, and veggies you might not normally eat with salad make this dish extra special.
Fast and easy to make. Vegan soba noodle salad comes together in 20 minutes or less, making it a great meal to have when you're short on time or energy. Plus, it's super easy to customize with whatever veggies that you have on hand.

Ingredients and Substitutions

To make this easy and delicious vegan soba noodle salad, you will need the following ingredients:

buckwheat soba noodles
red cabbage
carrots
cucumber
fresh cilantro
sesame seeds
creamy sesame garlic dressing - tahini (or peanut butter), soy sauce, black rice vinegar (or balsamic vinegar), garlic, and black pepper bring incredible flavours to the dressing, making it a delicious sauce to cover the cold noodles in.

You can also customize this vegan soba noodle salad with other ingredients, including: broccoli, peanuts, edamame, mushrooms, green onions, bell peppers, and red chili flakes.

How to Make the Best Soba Noodle Salad

Cook the noodles. Bring a large pot of water to a boil over medium high heat. Add soba noodles and and cook fully according to package directions, about 7-8 minutes. Stir occasionally to help separate the noodles. Once cooked, rinse under cold water and drain well in a colander.
Make the dressing. Meanwhile, in a small bowl, combine all the dressing ingredients and whisk together until blended and smooth, about 1 minute.
Assemble the salad. In a large mixing bowl, add soba noodles, cabbage, carrot, cucumber, cilantro, sesame seeds and dressing. Toss well to coat and serve immediately.

Tips and Tricks

How to store: You can store vegan soba noodle salad in an airtight container in the refrigerator for up to 3 days.
Made-ahead tips: You can make this salad up to 3 days ahead of time. For the best results, you can wait to add in the cucumber and cilantro as they may absorb more water the longer they sit. Either way, it's still delicious.
Add in extra protein: For a vegan- and vegetarian-friendly protein, try tofu or chickpeas. If you are not vegan, add in any protein that you like, such as chicken satay, roasted pork, pan-seared salmon, or shrimp.

More Asian-inspired Salads

Tried this recipe?

Skillet Chicken Fajitas

If you love Mexican food and haven't tried making your own chicken fajitas yet, now is the time. These skillet chicken fajitas are best served hot and fresh when the colorful bell peppers and onions are still sizzling. Topped with fresh lime juice and eaten with warm tortillas, chicken fajitas taste great whether you're craving a delicious lunch or dinner. The best part is that you can have these prepped and on the table in just 25 minutes.

Why You'll Love Skillet Chicken Fajitas

It's quick and easy. These chicken fajitas are easy to prep with just a few veggies to chop and no fancy kitchen gadgets. Plus, it's quick to cook in just 15 minutes. It's the perfect weeknight dinner.
Healthy and nutritious. No matter what kind of protein you choose to put in your fajitas, sautéed bell peppers and onions are always at the heart of a good fajita. Low in calories but high in fiber and vitamins, these delicious veggies make a fajita, a fajita.
It's. family favorite. Just like our Sheet Pan Chicken Fajitas, when you bite into a chicken fajita served with a warm tortilla, you'll be transported to your safe place. It's comforting, soothing, and downright delicious. Plus, it's one that the whole family will love.
Packed with flavor. The homemade Mexican fajita seasoning packs on the flavor. For an even deeper flavor, you can marinate your chicken for at least 20 minutes (time permitting) in the delicious fajita seasoning mix that brings Mexican-inspired flavors right to your home. Or use storebought chicken fajita seasoning mix -- whatever makes your life easier!

Ingredients

To make these delicious sizzling skillet chicken fajitas, you will need a large skillet (I used a cast-iron skillet), and the following ingredients:

chicken breasts - skinless and boneless chicken breasts, cut into ½-inch strips.
fajita seasoning - you can make your own homemade fajita seasoning using ground cumin, chili powder, paprika, garlic powder, dried oregano or Italian seasoning, salt, and ground black pepper. You can also use 2-3 tablespoons of storebought fajita seasoning mix.
olive oil
red onion
bell peppers - I used a combination of green peppers, red peppers, and yellow peppers.
lime juice
soft tortillas - you can use any kind of tortillas. Try flour tortillas, corn tortillas, or any other kind of tortillas you would like. I often make my own homemade flour tortillas - they are easier than you think!

Garnish with your favorite fixings, such as avocado, salsa, cheddar cheese, sour cream, or cilantro, and you have the perfect meal.

How to Make the Best Skillet Chicken Fajitas

Season the chicken. In a large ziploc bag, combine chicken strips with 1 tablespoon oil and fajita seasoning including cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Press the air out of the bag and seal tightly. Press the seasoning around the chicken strips to coat. Let it marinate for at least 20 minutes (if time allows), up to overnight in the refrigerator.
Cook the chicken. When ready to cook, heat the remaining 1 tablespoon oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add the chicken strips and stir well to cook evenly until browned on all sides, about 6-8 minutes. Stir constantly to keep the strips separate. Once done, transfer onto a plate.
Cook the vegetables. In the same skillet, add onion and bell peppers and sauté until soft, about 3-5 minutes. Return the chicken to the skillet and add in lime juice. Toss well until evenly combined.
Warm the tortillas and serve. To heat the soft tortillas, follow 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. Serve immediately.

Tips and Tricks

How to store: Store your tortillas and chicken fajita mixture separately in airtight containers. If storing them together, they will get soggy. The chicken fajita mixture will keep in the refrigerator for up to three days. The tortillas can be stored at room temperature for up to 2 days, but will stay fresh longer in the refrigerator (up to one week).
Use different protein: Traditionally, fajitas are made with skirt steak, so if you're not in the mood for chicken, consider using beef. You can also make this recipe vegan by using portobello mushrooms or tofu instead of chicken.
How to make it spicy: If you like your chicken fajitas to be spicy, then consider adding more chili, cayenne pepper, or fresh jalapeños to the mix.

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Potato Galette with Arugula and Crème Fraîche

Potato galette with arugula and crème fraîche is a rich and delicious savoury tart that you can serve for breakfast, lunch, or dinner. It's all about light, spring flavours coming to life. A crispy pastry exterior with a creamy crème fraîche, cream cheese, and tarrogan base (the perfect, unexpected pairing!). Top it up with comforting potatoes, fresh arugula, and Parmesan, and you've got a fancy meal that will impress. It's a total crowd pleaser.

Why You'll Love Potato Galette with Arugula and Crème Fraîche

The easiest one bowl pastry dough. In addition to a miracle combination of flavours, you may just hold on to the dough recipe forever. If you struggle to work with pie or tart dough, you absolutely must try making this galette. It will forever change how you view pastry dough! It comes together easily - everything in one bowl, and you can mix it with your hands! It's completely foolproof.
A delicious vegetarian option. This French potato dish is a great meatless meal if you're looking to add more vegetarian options to your family's meal plan. Serve it for dinner and enjoy any leftovers the next day for lunch (if there are any!).
It's restaurant-worthy. This potato galette made with layered thinly sliced potatoes on top and baked until tender throughout and crispy on the edges, is then turned this into a restaurant-worthy dish by topping the whole thing with fresh baby arugula, shaved Parmesan, and another little drizzle of crème fraîche. You can't even begin to imagine how delicious this is. I dare you to try and stop yourself from going back for seconds!

Ingredients

To make this fancy and delicious potato galette with arugula and crème fraîche, you will need the following ingredients.

pastry dough - the easiest pastry dough made with all-purpose flour, salt, butter, and ice water.
crème fraîche - gives the tart a tangy, acidic taste.
cream cheese - helps give it some structure, and will also keep your potatoes from moving around.
tarragon - if you don't have tarragon, you could mix in any herb you have on. Try oregano, thyme, or rosemary, whatever you've got.
ground black pepper
russet potato - you could also use Yukon gold potatoes.
olive oil
baby arugula
Parmesan cheese

You will also need measuring cups and spoons, mixing bowl, rolling pin, and half sheet baking pan.

How to Make the Best Potato Galette with Arugula and Crème Fraîche

Prepare the pastry dough. Combine flour and ½ teaspoon salt in a mixing bowl, then add cubed butter. Use a pastry cutter (or 2 knives) to incorporate butter into the flour until large pea-sized pieces remain. Add ice water and mix with your hands until most of the flour is incorporated and the dough is smooth. Wrap dough tightly in plastic wrap and place in refrigerator to rest and firm up for 30 minutes.
Prepare the crème fraîche mixture. In a small mixing bowl, combine crème fraîche and cream cheese. Add chopped tarragon, ½ teaspoon of salt, and black pepper, and stir to combine. Set aside.
Shape the dough. Once the dough has firmed up, use a rolling to pin to roll it out on a lightly floured surface into a circle or oval shape, about ¼-inch thick (The edges will be folded over, so the shape doesn't have to be perfect). Transfer the dough to a large half sheet baking pan lined with parchment paper or a silicone baking mat.
Assemble the galette. Use a spatula to evenly spread the crème fraîche mixture onto the base of the dough, making sure to leave a clear 1-inch border around the edge. Layer sliced potatoes on top of the crème fraîche mixture, then drizzle with olive oil and sprinkle with remaining ½ teaspoon salt and a little black pepper.

Shape the galette. Carefully fold over the outer edge of the tart, overlapping about every inch. Brush melted butter along the edge of the tart dough.

Bake. Bake for 50-60 minutes, or until the dough is brown and the potatoes are cooked through.
Add toppings and serve. Let cool slightly, about 5 minutes, then top with fresh arugula, shaved parmesan, and a drizzle of crème fraîche. Serve immediately or at room temperature.

Storing and Reheating

How to store: Allow the potato galette to cool to room temperature, then store in an air tight container or wrap it in aluminum foil, and store in the refrigerator for up to 4 days.
How to freeze: Allow the potato galette to cool to room temperature, then store wrapped tightly in aluminum foil, and store in the freezer for up to 3 months. I would recommend storing it without the arugula topping, as it's best served with fresh arugula. When ready to serve, allow it to thaw overnight in the refrigerator before reheating.
How to reheat: Reheat in a preheated 350 F oven for 10-15 minutes until heated through. You could reheat with the arugula topping but it will cause it to cook and wilt. For the best results, I would recommend heating it without the arugula topping, and adding fresh arugula on top after it's been reheated.

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Beef Taco Salad

Beef taco salad is a simple and delicious meal loaded with your favourite taco fillings. It's a creative take on classic beef tacos packed with all the veggies, and topped with fresh cilantro, cheddar cheese, and a creamy lime dressing. And instead of wrapping your tacos in a tortilla, you'll garnish this beef taco salad with crushed tortilla chips. The best part? This filling meal comes together in under 20 minutes. Trust me guys, this a taco bowl you'll never forget.

Why You'll Love Beef Taco Salad

Family-friendly, no mess tacos. Tacos are delicious, but they can also be messy. If you don't want to have to wash your hands (or your kid's hands) after a meal, beef taco salad is the perfect alternative to Ground Beef Tacos.
Great for picky eaters. Who doesn't love tacos? If you're dealing with picky eaters or serving a group, you can create a build your own taco salad bar for people to enjoy. No onions? Extra avocado? Everyone can have what they want with beef taco salad!
Salad has never tasted so good! With beef taco salad, you get all the benefits of having a salad (including the feel-good emotions of making a healthy decision) and all the flavor of beef tacos! Whether you're a salad-lover or salad-averse, this beef taco salad is a winner.

Ingredients

To make this delicious and easy ground beef taco salad, you will need the following ingredients:

vegetable oil
ground beef
taco seasoning - made with cumin, chili powder, paprika, garlic powder, dried coriander (or dried oregano), salt and pepper.
tomato paste
beef broth or water
romaine lettuce
grape tomatoes
red onions
avocado
corn - you can use canned corn or frozen corn (boiled in water for 5 minutes).
cheddar cheese - you can also use a Mexican blend (Tex-Mex) of cheese, or any cheese that shreds easily such as Monterey Jack cheese or mozzarella.
fresh cilantro
tortilla chips - I used plain unsalted tortilla chips. You can also use seasoned tortilla chips such as Doritos, or tortilla strips.
lime dressing - a combination of Greek yogurt (or sour cream) and lime juice. You can also serve this with a creamy cilantro lime dressing.

This beef taco salad is completely customizable, and you can substitute with any of your favorite taco fixings such as pico de gallo salsa, black beans, jalapeños, queso, or hot sauce, and more.

How to Make the Best Beef Taco Salad

Cook the beef. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook evenly until browned, about 6-8 minutes. Make sure to break up beef into small pieces to help even browning.
Add seasoning. Add cumin, chili powder, paprika, garlic powder, oregano, salt, pepper, tomato paste and beef broth. Reduce heat to medium and let the mixture simmer for 3-5 minutes until the sauce thickens a bit, stirring occasionally. Turn off heat and set aside while you assemble the salad.

Assemble salad. In a large serving bowl, add all salad ingredients including lettuce, tomatoes, red onion, avocado, corn, cheese, cilantro, and tortilla chips (or tortilla strips).
Add dressing. In a small bowl, whisk to combine the Greek yogurt and lime juice. The dressing will be a little thick. You can add extra lime juice to taste or to thin it out. Dollop a spoonful of dressing over the salad and toss to combine.

Storing Instructions

Make ahead instructions: If you're not going to eat all your beef taco salad in one go, or if making this ahead of time, refrain from combining all the ingredients to avoid wilted lettuce and soggy tortilla chips. Instead, store ingredients separately in airtight containers for up to 4 days, and build your salad when you're ready to eat it.
How to store and reheat ground beef: Allow beef to cool to room temperature. Then transfer it into an airtight container and store in the refrigerator for up to 4 days. To reheat, heat on the stove over medium-low heat until warmed through. Alternatively, you can reheat in the microwave in 15-30-second increments until hot, stirring occasionally.

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Yellow Curry Mussels

Yellow curry mussels are the epitome of delicious seafood -- creamy, spicy, and savory. This one pot dish is packed with fragrant spices, quick and easy to make, and will bursting with flavour. You can serve them on their own with a side of crusty bread or overtop of rice or pasta. And if you don't have a lot of time, don't worry. Yellow curry mussels are ready in just 25 minutes. Fancy enough for a special meal on date night, but easy enough as a weeknight dinner to feed the whole family.

Why You'll Love Yellow Curry Mussels

Yellow curry is a power move in the kitchen. You might love curry, but do you know what's in it? Cumin. Coriander. Turmeric. Fenugreek. Garlic. Salt. Bay leaf. Lemongrass. Cayenne pepper. Ginger. Mace. Cinnamon. Not only do these ingredients taste great-they boast health benefits, too.
It is packed with flavor. On top of the yellow curry spices, these mussels draw lots of flavor from fragrant spices like garlic, red pepper, and cilantro, while are balanced out with white wine, cream, soy sauce, olive oil, and sour cream. These yellow curry mussels are flavourful and a little spicy in every single bite.
You should be eating more mussels. Yellow curry mussels are delicious and healthy! With essential omega-3 fatty acids, vitamins A, B, and C, iron, and calcium, mussels are a great addition to a healthy diet. For more mussel recipes, try Thai Red Curry Mussels or Steamed Mussels in Tomato Sauce.

Ingredients

To make these easy and delicious yellow curry mussels, you will need the following ingredients:

fresh live mussels, scrubbed and debearded 2 lb.
olive oil - you can also use any other oil that you like to use for cooking, such as coconut oil or vegetable oil.
onion
garlic
white wine
sour cream - or heavy cream.
soy sauce
yellow curry powder
crushed red pepper
ground black pepper
fresh cilantro - for garnish.

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

Tips for Preparing Fresh Live Mussels

How to clean live mussels: Whether you buy wild or farmed mussels, they need to be cleaned. Use a scrubbing brush hands to rub off any mud, algae, particles, or debris from the shell. Then remove the beard (a small stringy mass that sticks out of the side of each mussel). Hold the mussel in one hand, and gently pull the beard off using your other hand, pulling towards the bottom of the mussel where the clasp is. Once you've removed all of them, give the mussels a rinse under cold water.
How to tell if mussels are fresh: Fresh mussels should be alive with their shells closed. If a mussel is slightly open, tap it against the counter-if it closes, it's alive and fresh. If it doesn't move, throw it away. Fresh mussels have a fresh salty ocean smell, and not a fishy smell. If they smell fishy, I would not recommend eating them. If your mussels are store in the refrigerator, give it a smell just before cooking to ensure freshness.
How to store fresh mussels: It's best to cook mussels the day that you buy them. To store for up to 2 days, transfer the mussels to a bowl or unsealed container and covered with a clean damp cloth or paper towel. Drain any water that collects in the bottom of the bowl every day. Do not store the mussels in water as they will die from it.

How to Make the Best Yellow Curry Mussels

Sauté aromatics. In a large pot or skillet, heat oil over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Stir in onion and garlic and sauté until fragrant and soft, 2-3 minutes.
Cook mussels. Add mussels and wine. Cover the lid and steam for 6-8 minutes until all shells are wide open. If you don't have a lid to cover, stir occasionally to help cook evenly.
Add sauce. Add sour cream, soy sauce, curry powder and red pepper. Stir well and bring the sauce to a simmer, about 3-5 minutes. Season with pepper and garnish with cilantro.
Serve. Serve immediately. You can serve yellow curry mussels as a delicious appetizer with a side of crusty bread to soak up all that juicy yellow curry sauce. You can also serve them over rice or pasta.

Tips and Tricks

How to store cooked mussels: You can store cooked mussels for up to 2 days in an airtight container in the refrigerator. To reheat, heat in a skillet over low heat until warmed through. You may have to add a little water if the sauce has thickened up too much in the refrigerator. I would not recommend freezing mussels.
How to make this dairy free: Substitute equal parts coconut cream for heavy or sour cream. You can buy coconut cream from many grocery stories or Asian supermarkets. You can also make your own using coconut milk. To make coconut cream, buy a can or two of full-fat coconut milk. Chill overnight in the fridge. The fat will separate from the liquid and settle on top-that's your non-dairy cream.
How to make this vegan: To make this dish vegan, use the non-dairy substitute above and swap out the mussels for tofu, chickpeas, or your favorite vegan "meat"!

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Vegan Chickpea Tacos

When it comes to vegetarian tacos, these vegan chickpea tacos are some of the best. They are delicious, filling, and so easy to make. In addition to classic taco spices like paprika, chili, and cumin, the chickpeas in these vegan tacos are seasoned with extra spices for added flavor. Topped with fresh guacamole, corn, cilantro, and lime juice, these tacos will impress everyone at the table-whether they're vegan, vegetarian, gluten-free, dairy-free, or meat-eaters.

Why You'll Love Vegan Chickpea Tacos

Chickpeas are delicious and nutritious. Chickpeas (also known as garbanzo beans) offer lots of protein, which makes them the perfect vegan substitute for meat in many dishes. They offer a savory but neutral taste that's great for absorbing flavours easily in so many meals. Season them with taco spices and you have yourself some epic chickpeas.
It's specialty-diet friendly. These days, we all know at least one person with special restrictions when it comes to meals. Vegan chickpea tacos are safe for anyone who doesn't eat meat, dairy, eggs, or gluten (when you use corn tortillas). And non-vegans will love them, too!
Chickpea tacos are a super quick meal. Cooking up canned chickpeas takes less than 10 minutes, so this meal comes together fast! This recipe is easy enough for anyone to make, and you don't need to worry about over- or under-cooking your chickpeas.
Perfect for a fiesta. These tacos are perfect for a Mexican fiesta like Cinco de Mayo. Packed with protein and flavor, this simple twist on a classic recipe is one you can make again and again, any time of the year.

Ingredients and Substitutions

To make these delicious and easy vegan chickpea tacos, you will need the following ingredients:

avocado oil - or any vegetable oil for sautéing the chickpeas.
chickpeas - I used 2 cans of drained and rinsed chickpeas. You can also use about 3 cups of cooked chickpeas.
seasonings - ground cumin, chili powder, paprika, garlic powder, dried oregano (or Italian seasoning), soy sauce, salt and pepper.
small tortillas - you can use any kind of tortillas - flour tortillas, corn tortillas, or any other kind of tortillas you would like. I used a gluten-free cauliflower tortillas that I found at my local grocery store. I often make my own homemade flour tortillas - they are easier than you think!
guacamole
corn - used canned or frozen corn that has been boiled in water and drained.
fresh cilantro
sour cream or lime crema - this is optional but recommend. It adds flavour and texture to these tacos.
lime - to squeeze some fresh lime juice on top.

You can spice things up even more by adding other extras to your tacos. Try:

fresh onion
diced tomatoes or pico de gallo
salsa
jalapeños
cheddar cheese
shredded lettuce or cabbage

You will also need measuring cups and spoons and a skillet (I used my shallow saucepan).

How to Make the Best Vegan Chickpea Tacos

Make the chickpea filling. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add chickpeas and stir well to cook evenly until golden, about 5 minutes.
Add seasoning. Stir in all seasoning including cumin, chili powder, paprika, garlic powder, oregano, soy sauce, salt and pepper. Stir and sauté until evenly coated, about 2-3 minutes. Remove from heat and set aside.

Heat the tortillas. Heat the soft flour 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. Add 2-3 tablespoons chickpeas on each tortilla and top with corn, guacamole and cilantro. Add a dollop of sour cream or lime crema, and squeeze of lime juice, if desired.

Tips for Making Vegan Tacos

How to serve: Serve these chickpea tacos with a side of extra sour cream, guacamole, or pico de gallo chunky salsa.
How to store: Although you can store these tacos after you've assembled them, you might be looking at a soggy tortilla. You'll get the best results by keeping everything refrigerated in separate containers. Eat within four days.
Make it gluten-free: You can make these vegan chickpea tacos safe for anyone with gluten sensitivity. Just choose corn tortillas instead of flour and use a gluten-free soy sauce.

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Miso Garlic Chicken Wings

Miso garlic chicken wings are crispy, delicious, and so easy to make. They are marinated in a savoury Asian-style marinade made with miso, garlic, and soy sauce, which packs on so much flavour. Plus, you can make things ever easier by marinating the miso wings overnight for a stronger taste and less prep the next day. Serve these as a delicious appetizer, main course meal, side dish, or as part of an epic party platter on game day. Plus, these wings are baked or cooked in the air fryer so they are so much better for than deep fried wings.

Why You'll Love Miso Garlic Chicken Wings

Try something new with your wings. When it comes to chicken wings, there are the basics like Buffalo Hot Wings and BBQ Chicken Wings. While these classics will never get old, it can be nice to try something different.
Miso is a secret flavor weapon. Miso paste is a fermented soy product that packs a lot of great flavor in a little package. Depending on what kind you get, the taste may be a little different. You can even experiment with this recipe by using different kinds of miso!
Baked in the oven or air fryer. You can bake your wings in the oven or in the air fryer, which means that these wings use less oil, making them so much better for you. They're just as yummy as fried wings (if not better!) without the added grease.

Ingredients

To make these easy delicious miso garlic chicken wings, you will need the following ingredients:

chicken wings - 1 lb. of chicken wings, about 10 split wings.
miso paste
garlic
soy sauce
olive oil
ground black pepper
for garnish - sesame seeds and fresh cilantro.

How to Make the Best Miso Garlic Chicken Wings

Marinade the chicken wings. In a small mixing bowl, combine miso paste, garlic, soy sauce, olive oil and black pepper. Mix well with a spoon until smooth. In a large zip-loc bag, add chicken wings and miso mixture. 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 one hour, up to overnight.
Cook the chicken wings.
- To bake the chicken wings: Preheat oven to 400 F. Remove the marinated wings out of the bag and place them on a quarter sheet baking pan lined with parchment paper. Bake for 30 minutes, turning the wings over half way to ensure even cooking.
- To air fry the chicken wings: Place the wings in the air fryer basket and cook at 350 F for 22-25 minutes. Open and shake the basket halfway through to ensure even cooking.
Serve. Let the wings rest at room temperature for 5 minutes. Sprinkle some sesame seeds on top and garnish with cilantro, if desired.

Tips and Tricks

Marinate longer for more flavor. While you can marinate these miso garlic chicken wings for only one hour before cooking, you'll get the best flavor if you wait all day-or overnight. Patience can be so rewarding!
How to make vegan and gluten-free chicken wings. You can easily make this recipe vegan and gluten-free. To remove the gluten, simply use a gluten-free soy sauce. And to make vegan "wings," use diced firm tofu.
How to store. Keep miso garlic chicken wings refrigerated in an airtight container for up to 4 days.
How to reheat. You can reheat these wings easily in the microwave in 20-second increments until warmed through. But for best results, reheat them in the oven or air fryer at 350F for 5-10 minutes until warmed through and crispy.

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Lemon Kale Salad

Lemon kale salad is a simple, flavorful, and healthy meal that's thrown together in just minutes! The star of the show is kale, but cherry tomatoes, cheese, and croutons add more great taste and textures to this delicious salad. And the lemon dressing? Well that is ridiculously easy to make as well, with just a few ingredients that you likely already have in your pantry. This shredded kale salad is perfect for a quick lunch, but is just as great served as a side or appetizer with dinner.

Why You'll Love Lemon Kale Salad

Super simple recipe. This lemon kale salad recipe is so easy anyone can make it. Essentially, you throw all the ingredients together into one bowl, and voila! You have a delicious shredded kale salad.
Healthy and delicious. Kale is one of the most nutrient-dense foods on the planet, packed with Vitamins A, K, and C as well as beneficial antioxidants and more-plus, it has great flavor! Lemon kale salad is a healthy and delicious meal that feels light and still fills you up.
Versatile dressing. With a dressing primarily composed of lemon juice and olive oil, you can adjust the seasoning in this lemon kale salad to fit your taste perfectly or give you some variety when you decide to make it again.

Ingredients and Substitutions

To make this delicious and light lemon kale salad, you will need a large mixing bowl and the following ingredients:

kale - you will need about 5 cups of shredded kale. To shred kale, you will need to cut the leaves off of the stem, and then slice them into thin strips.
cherry tomatoes - or grape tomatoes.
croutons - I used seasoned garlic croutons, but you can use plain croutons or any flavor that you would like.
cheddar cheese - or substitute this with your favourite kind of cheese that is easily grated. A popular option is Parmesan cheese.
lemon dressing - made with olive oil, fresh lemon juice, Parmesan cheese, garlic powder, and salt and pepper. You can also adjust the flavors in the dressing by adding in your favorite dried herbs.

Thinking of adding in any other ingredients? Go for it. This salad is completely customizable. You can add in your favourite veggies such as cucumbers, onions, and spinach. You can also add in some protein for a complete meal such as shredded roast chicken, chickpeas, shrimp, or salmon.

How to Make the Best Lemon Kale Salad

This shredded kale salad with lemon vinaigrette is one of the easiest salads that you can make. You literally just combine all your salad ingredients into a large mixing bowl or serving plate. Make the dressing in a smaller bowl and then pour it into the salad, and toss to combine.

Make Ahead and Storing Tips

Make ahead instructions: Easily prep the ingredients ahead of time (chop up the vegetables and make the dressing). Store the salad and dressing in separate airtight containers in the refrigerator for up to one week. Be sure to wait to add the croutons and cheese until just before serving as they can become soggy when tossed with dressing.
How to store: Typically, you will want to store the salad ingredients and the dressing separately to avoid the greens from getting wilted. However, kale is one of the heartiest greens out there, so it can withstand the dressing quite well. So, if you are unable to store them separately, it can last up to 3 days in an airtight container in the refrigerator. If there are still croutons in there, you can choose to remove them as they will get soggy.

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Roasted Asparagus with Poached Eggs

Roasted asparagus with poached eggs is a light spring meal that you might have never known that you need in your life. It's so easy to prepare with just a few simple ingredients that are just perfect when combined together -- crisp yet tender roasted asparagus, perfectly poached eggs, and fresh dill. I don't know whether to call it breakfast, lunch, or dinner, because it's a meal that you can eat any time of day. Either way, it's one that you that will leave you feeling light, but completely satisfied.

Why You'll Love Roasted Asparagus with Poached Eggs

Fresh seasonal ingredients. I am kind of obsessed with all things asparagus, and you may have noticed this by the abundance of new asparagus recipes that I feature on the blog every spring. So I get super excited when they are finally in season (although we can find them here all year round, nothing beats the fresh harvest from the farmer's market). The newest this year are some of my absolute favourites: Asparagus Tart, Chopped Asparagus Salad, and Lemon Asparagus Soup with Parmesan.
Packed with flavour. My favourite way to prepare asparagus is roasting it because it develops a much more deeper and intense flavour, as opposed to steamed asparagus. Plus, top this meal with fresh herbs and lots of black pepper for a classy, elevated brunch dish, or simply to celebrate the arrival of spring.
Perfectly poached eggs. The only way to serve eggs with roasted asparagus is poached. Poaching the eggs ensures runny yolks (that are not too runny), and the asparagus is perfect for sopping it up with.

Ingredients

To make this delicious roasted asparagus with poached eggs, you will need the following simple ingredients:

asparagus - I roast the asparagus in this recipe, but you can easily cook it any way that you like. You can sauté them (Sautéed Asparagus), cook in the air fryer (Air Fryer Asparagus), steam them, or boil them.
olive oil
salt and pepper
eggs
white vinegar
fresh herbs - I used fresh dill but you can use any other herbs that you would like (try parsley, thyme, or oregano).

How to Make the Best Roasted Asparagus with Poached Eggs

Roast the asparagus. Preheat oven to 425 F. Place trimmed asparagus on a rimmed half sheet baking pan and drizzle with olive oil, and season with salt and pepper. Roast for about 12-15 minutes, or until asparagus is just tender.

Poach the eggs. While asparagus is in the oven, crack each egg into their own small bowl, being careful not to break the yolk. Bring a medium saucepan filled with water to a boil, then add vinegar. Lower heat until water is simmering. Gently lower the eggs into the simmering water and cook for 4 minutes, or until egg whites are set and yolks are soft and runny.
Assemble and serve. Carefully remove eggs from the water with a slotted spoon. Serve eggs on top of roasted asparagus, and season eggs with additional salt and pepper. Garnish with fresh dill or other herbs, if using.

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Asian Sesame Soy Turkey Roast

Tender and juicy Asian sesame soy turkey roast is a creative take on a holiday classic. It's packed with traditional Asian flavours in its marinade made of soy sauce, sesame, ginger, brown sugar, and garlic. Plus, after cooking the turkey, the marinade doesn't go to waste. Simmer it into a flavourful and thick gravy sauce to pour over the roasted turkey and your favourite sides. This turkey roast is perfect for a family dinner or a smaller holiday meal for up to 6-8 people. And those leftovers will make for some amazing turkey fried rice.

Why You'll Love Asian Sesame Soy Turkey Roast

Robust flavours of soy and sesame. Although roasted turkey is fairly flavourful on its own, the tasty soy sesame marinade adds ginger, garlic, onion, and sugar to the mix. The result is an Asian sesame soy turkey roast packed with sweet, salty, and savoury umami flavours, in every single bite.
Flavourful Asian glaze sauce. Don't throw away that marinade! You'll use it to create a thick and delicious gravy sauce that tastes great drizzled over roasted turkey, garlic mashed potatoes, green veggies, rice, crispy leaf potatoes, and anything else you make for dinner.
Crispy, juicy roasted turkey. After two and a half hours of roasting (or a little longer if cooking directly from frozen), your Asian sesame soy turkey roast will come out of the oven tender and juicy. And if you like an extra crispy crust, you're in for a treat after you oil and broil your bird.

Ingredients

To make this delicious Asian sesame soy turkey roast, you will need the following ingredients:

boneless turkey roast - you will need one boneless turkey roast (about 3 lbs.). I used a Butterball turkey roast which I found easily at my local grocery store.
soy sauce
onion
brown sugar
garlic
sesame seeds
ginger
sesame oil
olive oil - if you choose to broil at the end for a crispier and more browned crust.

You also need measuring cups and spoons, a roasting pan, and a meat thermometer.

How to Make the Best Asian Sesame Soy Turkey Roast

Allow the boneless turkey roast to thaw completely in the refrigerator for one day. Then, remove the plastic bag, but leave the attached netting on.
In a food blender, add soy sauce, onion, brown sugar, garlic, sesame seeds, ginger, and sesame oil. Blend for one minute until smooth.
Transfer the thawed turkey into a zip-loc bag and slowly pour in the prepared marinade. Press the air out of the bag and seal tightly. Press the marinade around the turkey to fully coat. Transfer the turkey into the refrigerator and marinate for at least 1 hour, up to overnight.
Preheat the oven to 325 F. Remove turkey from the zip-loc bag and place it on the rack of a shallow roasting pan. Reserve the marinade and set aside.
Roast the turkey uncovered for about 2.5 hours, until internal temperature reaches 165F as read on a meat thermometer. Turn the turkey roast over once, halfway through cooking.
To develop a darker brown crust, brush olive oil over the turkey roast and broil for 3-4 minutes. Let the turkey rest for 10 minutes before carving.
Transfer the reserved marinade into a small saucepan and add one teaspoon of flour. Whisk until smooth. Heat over medium heat, and stir continuously until thickened to a desired consistency, about 2-3 minutes.
Use kitchen scissors to carefully remove the netting from the turkey roast and carve into slices. Pour the sesame sauce on top, as desired.

How to Cook Turkey Roast from Frozen

You can also cook this Asian turkey roast directly from frozen. To do so, just skip the marinating step, and instead cook the turkey roast for one hour at 325 F. Then, take it out and brush a generous amount of the marinade sauce all over the turkey. Return the turkey to the oven and baste it every half an hour (30 minutes) by brushing it with the marinade, until the roast is cooked according to package instructions, or once the temperature of the turkey reaches 165F as read on a meat thermometer.

How to Use Roast Turkey Leftovers

You can use those leftovers to make something completely new, like any of these delicious leftover turkey recipes:

Prep, Storing and Freezing Tips

How to thaw: For the best results, thaw the frozen turkey in the refrigerator overnight. You can also cook this recipe directly from frozen (see instructions above in post or in the notes on the recipe card below). If you have the time, I would recommend thawing first as marinating the turkey ahead of time will allow it to absorb the most flavour.
How to store: Allow the turkey roast to cool to room temperature, then transfer it into an airtight container and store in the refrigerator for up to 4 days. Store the sauce in a separate airtight container in the refrigerator, if possible.
How to freeze: Extend the shelf life of your roasted turkey by freezing it for up to four months. After cooling, portion the turkey roast into airtight, freezer-safe bags or airtight containers before placing in freezer.
How to reheat: Reheat turkey in the oven at 300F for 15 minutes or until the internal temperature reaches 165F. Thinly sliced turkey will take less time to reheat compared to thick ones. Alternately, reheat in the microwave in 20-second increments until heated all the way through.

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Spring Vegetable Stir Fry

Quick and easy spring vegetable stir fry is made with delicious seasonal vegetables including carrots, asparagus, green beans, and mushrooms (or whatever veggies that you have on hand!). It's packed with savoury and salty flavour from a few simple ingredients in a light sauce that coats all the vegetables. The best part? It comes together in under 20 minutes including prep. Serve it with sprinkle of sesame seeds alongside a bowl of steamed rice and/or your favourite protein.

Why You'll Love Spring Vegetable Stir Fry

Fresh and delicious. Spring vegetable stir fry takes a classic stir fry recipe and makes it seasonal. Fresh carrots, mushrooms, asparagus, and green beans make this recipe shine with their natural, earthy flavours.
A saucy situation. The liquids from the vegetables combined with the olive oil, soy sauce, and balsamic vinegar create a yummy sauce that tastes great on the spring vegetable stir fry and whatever else you eat it with! Pair with steamed rice, fried rice, noodles, or get creative and have it with some couscous or quinoa, and choose any yummy protein from fish and chicken to chickpeas and peanuts.
One-pan, no problems. This spring vegetable stir fry is incredibly easy to make. Once you've got all your veggies cut, everything goes into (one wok or skillet), and it takes less than 10 minutes to cook.

Ingredients and Substitutions

To make this easy 10-minute spring vegetable stir fry, you will need a wok or skillet and the following ingredients:

olive oil
vegetables - you can use any combinations of vegetables. I used carrots, shiitake mushrooms (or brown mushrooms), asparagus, and green beans.
garlic
seasoning - salt, black pepper, soy sauce, and balsamic vinegar.
sesame seeds - to sprinkle on top for serving (optional).

This stir fry is completely customizable with whatever vegetables that you have on hand. Some of my favourite veggies in stir fries are: sugar snap peas, edamame, broccoli, watercress, bell peppers, and baby corn. You could also add some chilis for a kick.

How to Make the Best Spring Vegetable Stir Fry

Stir fry the vegetables. Heat oil in a large skillet for 2 minutes until the hot oil sizzles. Add carrots and sauté for 2-3 minutes until tender. Add mushrooms and garlic and stir fry for another 2 minutes until fragrant and tender. Stir in asparagus and green beans and season with salt and pepper.
Add sauce. Add in soy sauce and balsamic vinegar. Stir well until evenly combined. Stir in 1-2 tablespoons water if desired to make a bit more saucy.
Serve. Sprinkle sesame seeds on top and serve immediately with steamed rice.

Storing Instructions

How to store: Let stir fry vegetables cool to room temperature before placing them in an airtight container. Then, store in the refrigerator for up to 4-5 days.
How to reheat: For best results, reheat leftovers on the stovetop over low to medium heat to avoid overcooking. Stir frequently to ensure even reheating. You can also reheat in the microwave, covered, in 15-second increments until hot.

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Homemade Enchilada Sauce

Easy homemade enchilada sauce requires just one pot, an assortment of flavourful spices, and four simple steps to make. The best part? It takes less than 15 minutes to make but tastes like something that took a lot of effort. It's flavoured with a delicious combination of spices including cumin, chili powder, paprika, garlic, and oregano. Homemade enchilada sauce is most popularly served with enchiladas, but you can even use it in soups, stuffed peppers, casseroles, rice, and more.

Why You'll Love Easy Enchilada Sauce

Timeless Mexican flavours that just work well. Red enchilada sauce is made with a combination of dried Mexican spices including paprika, garlic, chili, cumin, oregano, salt, and pepper which are all standard seasonings every cook should have in their kitchen-and there's a reason why. They're timeless classics. And they taste great together.
Non-perishable ingredients. The chances are, you have almost everything you need to make this enchilada sauce right now. Dry seasoning, vegetable oil, and tomato paste all have long shelf lives, which means you can stock up on these ingredients and make it whenever you want without worrying the ingredients going bad.
Ingredients that you recognize. Plus, since you know all the ingredients that are going into the sauce, you know exactly what is in homemade enchilada sauce. So you can rest assured that there are no unnecessary ingredients or fillers in here, unlike some of the store-bought alternatives.
Enjoy this thick, indulgent sauce. This easy red enchilada sauce is thick thanks to the flour and the time you spend reducing the liquid out. The sauce has the perfect consistency to eat with enchiladas or anything else you want to dip in it.

Ingredients

To make easy homemade enchilada sauce, you will need a small saucepan and the following ingredients:

avocado oil - or any vegetable oil that you have. This is use to sauté the spices to really bring out their flavours.
all-purpose flour - helps to thicken the enchilada sauce.
ground cumin
chili powder
paprika
garlic powder
dried oregano - you can also substitute with Italian seasoning.
salt and pepper
tomato paste
chicken stock - you can make this easy red enchilada sauce vegan by using vegetable stock instead of chicken stock.

How to Make the Best Homemade Enchilada Sauce

Make a roux. Heat oil in a small saucepan over medium-high heat for 2 minutes until sizzling hot. Stir in flour and whisk continuously for 1 minute to create a roux. (This is used to thicken the enchilada sauce).
Add spices. Whisk in cumin, chili powder, paprika, garlic powder, oregano, salt, and pepper. Stir well to mix evenly.
Add liquids. Add tomato paste and chicken stock and stir well to combine. Bring the sauce to a simmer over medium heat, stirring occasionally. Let it simmer for 8-10 minutes until thickened to a desired consistency.
Cool. Set aside and let the enchilada cool to room temperature before using.

Tips and Tricks

Make it yours: Although this easy enchilada sauce is a standard and authentic recipe, don't be afraid to make it your own with substitutions. Add more or less spice depending on your taste. Take out some spices altogether if you don't like them. And add other dried spices like parsley, coriander, cilantro, basil, cayenne pepper, or onion.
How to store: Store leftover sauce enchilada sauce in an airtight container in the refrigerator for up to to one week. You may have to thin out the sauce with a little water or chicken stock if it has thickened up when storing in the refrigerator.
How to freeze: Allow enchilada sauce to cool to room temperature, then transfer to an airtight container or freezer bag and freeze for up to 3 months. To use, allow the sauce to thaw overnight in the refrigerator, or for a few hours at room temperature until completely thawed.
How to reheat: Enchilada sauce is typically served cold or at room temperature. If you would like to reheat it, just heat it up in the microwave in 10-20 second increments until hot. You can also reheat on the stovetop over medium heat, frequently stirring until hot. If the sauce becomes too thick, add some water or stock to thin it out.

More Mexican-Inspired Recipes

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Chicken Enchiladas

Easy baked chicken enchiladas brings the taste of authentic Mexican food into your kitchen - saucy, spicy, and savoury. Baked to perfection, this restaurant-quality meal can be made easily at home. With a delicious red enchilada sauce, Mexican cheese blend, and a pop of jalapeño peppers, these easy chicken enchiladas are a flavourful dish the whole family with enjoy. They are complete and filling on their own, or you can create an entire Mexican fiesta and serve with lime cilantro rice and beans. Enjoy Mexican enchiladas any time of the day!

Why You'll Love These Baked Chicken Enchiladas

Baked. These easy chicken enchiladas are baked in the oven at 350F for 15 minutes. The results are crispy, cheesy tops and perfectly blended flavours in a hot meal that tastes amazing fresh out of the oven or reheated the next day. Seriously, leftovers might even taste better.
Chicken. Chicken is a mood-boosting protein that helps provide a balanced flavour to these baked enchiladas. Boneless, skinless breasts are easy to cook and a healthy, lean source of protein.
Enchiladas. Easy baked chicken enchiladas are a take on a Mexican favourite that dates back to the Aztecs. It's no wonder why the tradition of rolling food in tortillas is still around. It's delicious! These enchiladas are slightly spicy, too, with a little kick from some jalapeño.

They're baked chicken enchiladas. What more is there to say?

Ingredients

To make these easy baked chicken enchiladas, you will need the following ingredients:

vegetable oil - I used avocado oil.
yellow onion
chicken breasts - you need two chicken breasts (or 1 pound total). You can also substitute with 1. cup shredded chicken, leftover roast chicken, or store-bought rotisserie chicken.
jalapeño peppers
salt and pepper
red enchilada sauce - you can use homemade enchilada sauce or store-bought - whatever makes your life easier!
flour tortillas - make your own homemade flour tortillas - they are easier than you think!
cheese - I would recommend a Mexican blend (Tex-Mex) of cheese. You can also use any cheese that shreds and melts easily such as cheddar, mozzarella, or Monterey Jack cheese.
fresh cilantro - for serving
sour cream - for serving.

You will also need measuring cups and spoons, a large skillet or shallow saucepan, and a 9x13 baking pan.

How to Make the Best Chicken Enchiladas

Make the chicken. Heat oil in a large skillet for 2 minutes over medium high heat until sizzling hot. Add onion and sauté until tender, about 2 minutes. Then, add diced chicken and stir well to cook evenly until fully cooked through, about 6-8 minutes. Add jalapeño, salt, pepper and 2 tablespoons enchilada sauce. Stir well until evenly combined. Set it aside.

Roll up the enchiladas.
- Evenly spread 1-2 tablespoons enchilada sauce on each tortilla wrap.
- Sprinkle ¼ cup shredded cheese across the centre and top with 2 tablespoons of the chicken mixture on top.
- Carefully roll up each tortilla wrap with chicken filling.

Assemble.
- Add and evenly spread 2 tablespoons enchilada sauce on the bottom of a 9x13 baking pan.
- Arrange the rolled enchiladas in the baking pan with the seam side down.
- Pour and spread the remaining sauce evenly over top, and sprinkle the remaining cheese on top.

Bake the enchiladas. Bake in a 350°F preheated oven for 15-20 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.
Serve. Serve warm with cilantro and sour cream, if desired.

Recipe Tips and Tricks

How to serve: Enchiladas taste great in their own but are even better when served with rice and beans. Whether you prefer Cilantro Lime Rice, Spanish Rice, Steamed White Rice, or brown rice, you can't go wrong. For beans, consider black beans, pinto beans, or Refried Beans.
How to store: Store baked chicken enchiladas in a shallow airtight container in the refrigerator. Allow the enchiladas to cool to room temperature before placing in the fridge, and eat within 3-4 days.
How to reheat: Easily reheat enchiladas in the microwave. Cover the top, but allow the air to escape in they are in a container. Reheat in 20-second increments until hot. You can also reheat these easy chicken enchiladas in the oven at 350F for 15 minutes, or in the air fryer for 5-10 minutes or until hot.

More Mexican Recipes

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Chicken and Couscous with Sun-Dried Tomatoes

Simple, healthy, and flavourful chicken and couscous with sun-dried tomatoes takes under 30 minutes to prep and cook. Pan-seared and sliced chicken cutlets are tossed into a bowl of light and fluffy couscous, pan-fried red onions and sun-dried tomatoes, and fresh basil. This quick and easy dinner is perfect for busy weeknights. In fact, you can make things even faster by using rotisserie chicken. Either way, once you pick up a fork you won't be able to put it back down. This one is definitely a keeper.

Chicken dinners are always on the menu around here because they are so quick to make, super tasty, and perfect for weeknight meal planning. Especially when we are talking about chicken and couscous which checks off all the boxes and more. There's no reason you can't get this on the table tonight!

Some of my other favourite dinners for busy people are: Healthy Lemon Chicken, Glazed Honey Balsamic Pork Chops, Italian Meatballs, Creamy Lemon Parmesan Chicken, and Kung Pao Chicken.

Ingredients

To make this easy chicken and couscous with sun-dried tomatoes, you will need the following ingredients:

butter
couscous - I used whole wheat couscous, but you can use any kind. Couscous is perfect if you are in the mood for something light, yet satisfying. It's not as heavy as pasta, but it's filling just the same.
chicken cutlets - you will need 2 chicken cutlets (about ½ - ¾ pound total). A chicken cutlet is a chicken breast that has been sliced in half horizontally into 2 thinner pieces. This makes the chicken cook up incredibly quick on the stove. But this meal would be equally delicious with shredded chicken or shredded rotisserie chicken. Use whatever makes your life easier!
salt and pepper
olive oil
red onion
sun-dried tomatoes - I love cooking with sun-dried tomatoes. They have such an intense flavour so you only need a small amount to pack a big punch. Start with ¼ cup, but if you love the flavour as much as I do, you can drizzle some of the reserved oil that they're packed in onto the cooked couscous in place of regular olive oil. So delicious!
fresh basil

You will also need a small saucepan and a skillet (or sauté pan).

How to Make the Best Chicken and Couscous with Sun-Dried Tomatoes

Make the couscous. In a small saucepan, bring water and butter to a boil. Add couscous, stir, then cover and remove from heat. Let sit for 5 minutes, then fluff with a fork. Set aside until needed.
Cook the chicken. Use a paper towel and pat dry the chicken cutlets completely. Season on both sides with salt and pepper. In a medium skillet or sauté pan, heat olive oil over medium-high heat. When shimmering, add chicken and cook until evenly browned and cooked through, about 4 minutes per side. Remove chicken and place on a plate. When cool, cut into bite-size pieces.
Sauté aromatics. In the same skillet, add red onion and cook, stirring occasionally, until just beginning to brown, about 8-10 minutes. Add sun-dried tomatoes and cook for 1 minute more. Remove from heat.
Combine and serve. In a large bowl, combine cooked couscous, chicken, red onion, sun-dried tomatoes, and fresh basil. Stir to combine, then serve garnished with additional basil and a drizzle of olive oil, if desired. Serve hot or at room temperature.

Tips and Tricks

How to serve. Chicken and couscous is a complete meal on it's own. But you can certainly pair it with a few more dishes if you would like. I often pair this with a fresh salad on the side such as Chopped Asparagus Salad, Mediterranean Chickpea Wedge Salad, Persian Shirazi Salad with Cucumber and Tomato, and Greek Salad.
Use rotisserie chicken. The chicken cutlets cook up so fast on the stove, but this would be just as delicious with shredded rotisserie chicken. Use whatever makes your life easier.
How to store. Chicken and couscous with sun-dried tomatoes is best served fresh. You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, heat on the stove over medium heat for 5-10 minutes until warmed through. You may want to add another drizzle of olive oil if it has dried up too much when stored and reheated.

More Chicken Breast Recipes

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Two Fast Second Birthday Party

Our cute and smart little man officially turned 2 years old! We are still in denial as to how fast this has happened. What they say about the days being long and the years being short is so true. In celebration of his second birthday, we got so lucky that some restrictions were lifted in our province just before his birthday so we were able to host an outdoor party for up to 10 people. We invited his closest little buddies and families and celebrated with a "Two Fast" second birthday party. If you are looking for some party inspiration, then you have come to the right place. I am sharing ideas on every detail for an epic race car theme party including decor, party favors, desserts and recipes.

Two Fast Birthday Party

The craze these days is all about birthday themes that focus around a pun based on the age of the child. Last year, we threw a "Wild One" Safari Birthday, so it was only fitting to follow in tradition and throw something fit for our two year old. We considered a few popular themes like a space theme (Two the Moon), a jungle party (Two Wild), and an ice cream theme (Two Sweet). But based on Kai's interests, we ultimately picked a race car theme (Two Fast, Two Fast Two Furious, or Do Not Grow Up Two Fast) as he is obsessed with all things cars and wheels.

If you have planned a themed party for your child, you know that it takes countless hours of research and planning to put it all together. The party was not as elaborate this year as it was last year (since I wasn't sure we would even be able to throw something for him this year), but nonetheless, it still took a lot of time to put together. Lucky for you, I am sharing every last detail with you so that you don't have to spend too much time planning.

Two Fast Dessert Table with Decor

>> Two Fast Car Theme Decor

Let's talk about the decor, aka the items that basically brings the theme of your party to life. I have linked everything I used for Kai's two fast second birthday party below (in affiliate links).

Balloons - This year, I went with helium balloons instead of a balloon garland. I picked a race car themed balloon pack with a combination of red balloons, white balloons, and black balloons, with a large silver number 2 balloon in the middle, and secured with a red balloon weight. You can pump your own helium balloons using a helium tank, or get them pumped at your local party store.
Checkered flags - These checkered flags are a great addition to a race car birthday. A checkered garland would also look amazing.
Toy cars - I placed a few die cast toy cars on the dessert table to complete the look.
Traffic signs - I used this traffic light from my son's train set. This set of traffic signs would also look great on the dessert table.
Speed limit sign - I made a "Speed Limit 2" sign on the computer and printed it out. I cut it out and framed it in a clear picture frame.
Traffic cone - I placed two of the checkered flags into a small traffic cone.
Table cloth - A black tablecloth was perfect for this theme.
Road - A great decor piece are these play tape black roads. You can stick them on the table, on the wall to create a backdrop, or anywhere else.
Plates - Red plates fit well in the theme. You can also use white plates, black plates or checkered plates. And don't forget checkered napkins and checkered straws.

>> Two Fast Car Theme Desserts

The desserts are also something that needs to be carefully planned. These items are basically extra decorations on your dessert table.

Cake - we purchased Kai's birthday cake from a local baker. We topped it off with a "Two Fast" cake topper and long thin silver candles. For a more economical option, you can make your own cake. You can adapt the following recipes to make a layered cake: vanilla cake, double chocolate cake, or lemon cake, and decorate with fondant. To decorate your cake in line with the race car theme, try using car fondant cutters. You could also top the cake with small race cars.
Cupcakes - I made chocolate cupcakes with chocolate buttercream, topped them with an oreo, and called them "spare tires". I placed the cupcakes in striped cupcake cups. You could also top any cupcakes with race car cupcake toppers.
Sugar cookies - we purchased two fast sugar cookies from a local baker, but for a more economical option you can make your own sugar cookies with royal icing.
Cake pops - Cake pops are always a fun addition to any birthday party. Try our vanilla cake pops or chocolate cake pops. You will also need cake pop sticks and a cake pop display such as this wooden cake pop stand that we used last year.

Browse through following bite-sized desserts for more inspiration on some of my favourite bite-sized desserts and treats to serve at any birthday party.

M&M Christmas Cookies

Old Fashioned Apple Fritters

The Best Soft and Chewy Peanut Butter Cookies

Nanaimo Bars

This Mother's Day, treat someone special (or yourself!) to these beautifully light, airy, and fluffy Vanilla Cupcakes with Rose Petal Buttercream. | aheadofthyme.com

Mother's Day Vanilla Cupcakes with Rose Petal Buttercream

No Bake Bird's Nest Cookies

Jam Thumbprint Cookies

Icebox Cake

Fresh Fruit Tart

Vanilla Cake

Strawberry Cupcakes

Crepe Cake

Chocolate Layer Cake

Millionaire's Shortbread

Homemade Glazed Donuts

Peanut Butter Balls

Palmiers

Chocolate Sugar Cookies

Nutella Cookies

Chocolate Covered Oreos

Monster Cookies

Chocolate Whoopie Pies

S'mores Bars

Strawberry Muffins

Rice Krispies Treats

Brownie Cookies

Robin's Egg Cupcakes

Italian Easter Cookies

Red Velvet Cupcakes

Oreo Brownies

Oatmeal Raisin Cookies

Madeleines

Lofthouse Cookies are super soft, moist, and thick, classic grocery store cookies made of a cakey sugar cookie, sweet buttercream frosting, and sprinkles. | aheadofthyme.com

Lofthouse Cookies (Soft Frosted Sugar Cookies)

Double Chocolate Chip Cookies

Cranberry Orange Muffins

Homemade Chocolate Pudding

Pecan Pie Brownies

Jello Jigglers

Apple Cake

Blueberry Cake

Cherry Crumb Bars

Lemon Curd Cookies

S'mores Cookies

No Bake Strawberry Cheesecake

Sugar Cookie Bars

Vanilla Pudding

Banana Pudding

Mango Sago

Chocolate Chip Cookie Bars

French Macarons with Vanilla Buttercream Filling

Italian Rainbow Cookies

Nutella Mousse Cups

Easter Bark

Easter Blondies

Persian Love Cake

Flourless Banana Brownies

Chocolate and Vanilla Marble Cake

Dark Chocolate Raspberry Truffles

Caramel Brownies

Soft and Chewy White Chocolate Cranberry Cookies

Butter Cookies

Individual Apple Crisp

Applesauce Bread

Mango Frozen Yogurt

Blueberry Cinnamon Rolls

Glazed Lemon Blueberry Scones

Moist Vanilla Cupcakes

Fudgy Brownies

Lemon Sweet Rolls

Easter Egg Sugar Cookies

Raspberry and White Chocolate Shortbread Cookies

Molten Chocolate Lava Cakes

Chocolate Covered Strawberries

Pecan Snowball Cookies

Peanut Butter Thumbprint Cookies

Peanut Butter Blossoms

Chocolate Crinkle Cookies

Banana Chocolate Chip Muffins

Trick or Treat! Easy to make and decorate, bite-sized spooky chocolate cake pops packed with chocolate and sprinkles are the perfect Halloween treat. | aheadofthyme.com

Spooky Halloween Chocolate Cake Pops

Caramel Pecan Pie Cheesecake Bars

Chewy chocolate chip peanut butter granola bars are healthy, vegan, gluten-free, and refined sugar-free. Prep them in just 10 minutes to snack on for weeks. | aheadofthyme.com

Chewy Peanut Butter Granola Bars

Chocolate Chunk Peanut Butter Cookies

Blueberry Yogurt Muffins

Baked Jelly Donuts with Strawberry Jam

Easy Small Batch Almond Biscotti

Brown butter oatmeal chocolate chip banana bread cookie bites are thick, fluffy, pillowy, cake-like little bites of banana bread heaven. | aheadofthyme.com

Chocolate Chip Banana Bread Cookies

The Best Chewy Chocolate Chip Oatmeal Cookies

Vanilla Cake Pops from Scratch

Easy Homemade Apple Hand Pies

Caramel Cheesecake Brownies

Chocolate-Dipped Shortbread Heart Cookies

Four Quick and Easy RITZ Cracker Recipes

Persian Rice Cookies with Poppy Seeds (Nan-e Berenji)

Food and Snacks for a Car Themed Birthday Party

When it comes to birthday parties, it's all about the finger foods and dips (the less messy the better right?). Swipe through my favourite hand-held party food recipes below. Don't forget some squeeze pouches or crackers for any little ones.

Apple Nachos are a quick, healthy snack made with crisp apples, nut butter, and toppings. Fun, customizable, and ready in minutes! | aheadofthyme.com

Apple Nachos (Easy and Healthy Snack)

Baked Cheddar Cheese Sticks

Mexican Ground Beef Tacos

Fresh, light, and healthy Vietnamese Salad Rolls are filled with shrimp, vegetables, and herbs, and served with a delicious homemade peanut dipping sauce. | aheadofthyme.com

Vietnamese Salad Rolls with Shrimp and Peanut Dipping Sauce

Easy Tzatziki Sauce is a cool, creamy Greek dip made with thick Greek yogurt, crisp cucumber, zesty lemon juice, and fresh dill. Quick and easy too! | aheadofthyme.com

Easy Tzatziki Sauce (Yogurt Cucumber Dip)

French Bread Pizza

Baked Mozzarella Sticks

Ham and Cheese Pinwheels

Shrimp Tacos with Lime Crema Slaw

Cheeseburger Sliders

Pico de Gallo

Guacamole

Ricotta Crostini with Peas and Mint

Sweet Potato Tater Tots

Homemade Baked Potato Chips

Cheese Board

Air Fryer Pizza Rolls

Pizza Fries

Caprese Skewers

Cauliflower Tots

Homemade Taquitos

Cheese Quesadilla

Chicken Meatballs

Baked Chicken Quesadillas

Toasted Ravioli

Sheet Pan Quesadillas

Cheesy Garlic Bread

Homemade Kettle Corn

Turkey and Cheese Sliders

Cheesy Baked Zucchini with Marinara

Air Fryer Zucchini Chips

Zucchini Bites

Homemade Ranch Dip

Green Bean Fries

Lobster Rolls

Tortilla Strips

Shrimp Cakes

Deviled Eggs

Air Fryer Chicken Tenders

Air Fryer Cauliflower Bites

Chicken Salad

Spinach Cheese Rolls

Chicken Nachos

Pizza Dip

Vegetarian Quesadillas

Pizza Crescent Rolls

7 Layer Dip

Greek Fries

Chili Nachos

Homemade Popcorn

Bacon Wrapped Chicken Bites

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

How to Make a Charcuterie Board

Veggie Tray

Tex Mex Egg Muffins

Candied Pecans

Homemade Applesauce

Grilled Cheese Roll Ups

Caramelized Onion Dip

Fish Stick Tacos

Homemade Fish Sticks

BBQ Chicken Pizza

Mango Salsa

Homemade Pickles

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

Fig Crostini with Goat Cheese and Pistachios

Vegan Chickpea Tacos

Baked Cauliflower Nuggets

Sticky Honey Garlic Meatballs

Pesto Hummus

Sweet Chili Chicken Bites

Sheet Pan Nachos

Pepperoni Pizza Rolls

Baked Coconut Shrimp

Tomato Bruschetta with Balsamic Glaze

Whipped Ricotta Dip

Whipped Ricotta Crostini

Homemade Tater Tots with Bacon

Roasted Red Pepper Hummus

Homemade Calzones

Baked BBQ Chicken Wings

Baked Spinach Dip

Fried Mac and Cheese Balls

Baked Apple Chips

The Best Egg Salad Sandwich

Vegetarian Spring Rolls

Korean Beef Steak Tacos

Honey Garlic Chicken Wings

The BEST breaded fried chicken wings -- extra crispy and crunchy outside, tender and juicy inside. You can't even tell they're air fried, not deep-fried! | aheadofthyme.com

The Best Breaded Fried Chicken Wings (Air Fryer)

Classic Hummus

Curried White Bean Crostini with Toasted Pepitas

Turkey pinwheels are bite-sized finger food perfection and will make back-to-school lunch planning for the kids, entertaining guests at lunchtime, or serving appys at game day a total breeze! | aheadofthyme.com

Back to School Turkey Pinwheels

Baked mashed potato spring rolls combines the comforting flavours and textures of creamy mashed potatoes with a crisp crunchy layer of spring roll heaven. | aheadofthyme.com

Baked Mashed Potato Spring Rolls (JOEY Copycat)

You will be amazed by how crispy these baked Asian chicken wings turn out! We add sriracha for heat, honey for sweetness, and ginger to balance the flavours. | aheadofthyme.com

Crispy Baked Asian Chicken Wings

Baked Turkey Meatballs

Szechuan Chicken Lettuce Wraps with Spicy Mayo (Cactus Club Copycat)

Smoked Salmon and Cream Cheese Cracker Bites

Tomato and Mozzarella Tart

Four Quick and Easy RITZ Cracker Recipes

Fish Tacos with Lime Crema

Some of the most popular recipes that are always a hit with kids are:

Pepperoni Pizza Rolls - Easy pepperoni pizza rolls are crispy on the bottom, tender and chewy inside, packed with pepperoni and cheese, and baked until bubbly. A total crowd pleaser!
Homemade Tater Tots - Homemade tater tots with bacon are golden and crispy on the outside, yet soft and tender inside. They're packed with flavour and a total family favourite.
Fried Mac and Cheese Balls - Fried mac and cheese balls are crispy on the outside, creamy and cheesy on the inside, and have the perfect crunch. Best way to use leftover mac and cheese.
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!
Homemade Calzones - Homemade calzones are delicious little pizza pockets filled with cheese and toppings and baked until golden. This Italian favourite is easy to make at home.
Egg Salad Sandwich - The best egg salad sandwich is a quick and easy picnic classic loaded with perfect hard-boiled eggs, mayonnaise, a touch of dijon mustard and green onions.

In line with the race car theme party, label little tent cards with creative phrases to describe the food such as:

spare tires
pit stop
fueling station
service your engine
dip sticks
transmission fluid
nuts and bolts

Birthday Party Drinks

You can't have a birthday party without some juice. Serve some refreshing lemonade or iced tea, or even some bubble tea.

Strawberry Lemonade

Homemade Peach Iced 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. | aheadofthyme.com

How to Make Bubble Tea

Car Party Favors

For the party favors, I created little portable fuel tanks for each child using a red favor box with a black nozzle rolled out of black construction paper and tape onto the side. I then used black alphabet stickers to stick on the words "Gas" on top of each box.

I filled each box with 2 ballons, car themed stickers, a small car, and a pack of play-doh. To complete the look, you can add a car thank you sticker on the other side of the favor box. For the display, I create a tent card with the phrase "fueling station".

Baked Curried Chicken Drumsticks

Baked curried chicken drumsticks are an easy to make dinner with quick prep and minimal dishes. These drumsticks are tender, delicious, and packed with so much flavour from its delicious marinade made of yellow curry powder, Worcestershire sauce, balsamic vinegar, garlic, and paprika. It's seriously the most flavourful way of adding protein into your diet. Plus, marinate the chicken in advance to make dinner even faster on a busy weeknight -- all you have to do is pop them in the oven about 45 minutes before dinner. Plus, the longer you marinate them, the more flavour they will absorb.

Why You'll Love Baked Curried Chicken Drumsticks

Yellow curry is delicious and nutritious. Baked curried chicken drumsticks are full of flavour thanks to yellow curry powder. This special blend of coriander, ginger, turmeric, cumin, and fenugreek provides great taste and boasts health benefits.
The secret ingredients. Balsamic vinegar and Worcestershire sauce shine in the marinade for these baked curried chicken drumsticks. These two ingredients help break down the proteins and fats, which means more tender meat. Plus, they add a dash of sweetness with no added sugars.
Great on their own or with sides. These baked curried chicken drumsticks make a great meal by themselves, and they pair well with any sides you can think of such as Coconut Rice, Crispy Leaf Potatoes, Roasted Garlic Green Beans, Mashed Potatoes, or Roasted Cauliflower.

Ingredients

To make baked curried chicken drumsticks, you will need a large half sheet baking pan and the following ingredients:

chicken drumsticks - You need about 3 lbs. or 10 drumsticks. I keep the skin on because crispy skin is everything. You can remove the skin if you prefer, but the texture may be slightly drier.
olive oil
garlic
salt and pepper
paprika
yellow curry powder
Worcestershire sauce
balsamic vinegar
fresh parsley - optional, for garnish when serving.

How to Make the Best Baked Curried Chicken Drumsticks

Marinate the chicken. In a small mixing bowl, combine oil, garlic, salt, pepper, paprika, curry powder, Worcestershire sauce and balsamic vinegar and mix well with a spoon until smooth. Using a paper towel, pat dry the chicken drumsticks. Place them into a ziploc bag, along with the marinade, and toss to combine with the chicken. Press the air out of the bag and seal tightly. Press the marinade around the chicken thighs to fully coat. Place the ziploc bag in the refrigerator and marinate for at least 1 hour, up to overnight.
Bake the chicken. Arrange the marinated chicken drumsticks on a large half sheet baking pan and bake in a 400 F preheated oven for 40-45 minutes, turning over once halfway through baking, until the skin is crispy and the internal temperature for the chicken reaches 165 F as read on a meat thermometer.
Serve. Let the drumsticks cool for 5 minutes, then garnish with parsley and serve.

Storing and Freezing Instructions

How to store: Allow the chicken drumsticks to cool to room temperature, then transfer to a shallow airtight container and store in the refrigerator for up to 4 days.
How to reheat: Reheat these baked curried chicken drumsticks uncovered in a 325 F preheated oven for about 20 minutes until warmed through. You can brush or spray them with oil for extra crispy skin. You can also reheat them in the microwave (in increments of 20 seconds until heated all the way through), but they retain their taste and texture better when reheated in the oven.
How to freeze: Allow the cooked chicken drumsticks to cool to room temperature, then transfer them to an airtight container or freezer bag. Eliminate as much air as possible to avoid freezer burn. Store in the freezer for up to 3 months.

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Italian Meatballs

Quick and easy homemade Italian meatballs are juicy, flavourful, and delicious. They are seasoned with herbs, garlic, and Parmesan cheese, pan-seared in olive oil, and simmered in a rich and savoury tomato sauce. The best part? You can make these Italian meatballs in just 30-minutes, making them the perfect weeknight dinner. Serve them on their own, over pasta, or in a meatball sandwich. Plus, you can make a bigger batch and freeze any extras for an even quicker meal on a lazy day.

Why You'll Love Italian Meatballs

The beef flavours the sauce. For this recipe, you'll sear the Italian meatballs before transferring them out of the pan. Then, using the juices left behind, you'll create the flavourful and rich tomato sauce with garlic, onion, bay leaves, and crushed tomatoes. The result is an amazing and flavourful tomato sauce to smother your meatballs in.
And the sauce flavours the beef. Once you've created the sauce, the meatballs return to the pan to simmer, allowing the naturally occurring msg in the tomatoes to bring out the umami flavour in the beef. The result is beefy, saucy goodness all around.
Meatballs are more versatile than you think. When you make them, serve them with your favourite pasta. The next day, reheat some leftover Italian meatballs in tomato sauce to have on their own or in a meatball sandwich. After that, mix them into a meat sauce. The options are endless!

Ingredients

To make these easy Italian meatballs in tomato sauce, you will need the following ingredients:

ground beef
breadcrumbs
milk
egg
garlic
fresh parsley
Parmesan cheese
Italian seasoning
salt and pepper
olive oil - for cooking.

There are plenty of ways to customize these family-favourite meatballs to change things up every once in a while. You can experiment with different flavours, but always be sure to include binding ingredients such as eggs, breadcrumbs, cheese, or milk.

For the tomato sauce, you will need:

onion
garlic
crushed tomatoes and tomato paste
bay leaves
salt and pepper

You will also need a large mixing bowl and a large skillet or shallow saucepan.

How to Make the Best Italian Meatballs in Tomato Sauce

Prepare the meatballs. In a large mixing bowl, combine beef with breadcrumbs, milk, egg, garlic, parsley, Parmesan, Italian seasoning, salt and pepper. Mix well and form the mixture into a uniform consistency. Take 2 spoonfuls of the beef mixture at a time and roll them into meatballs. Set aside.
Cook the meatballs. Heat olive oil in a cast-iron skillet or shallow saucepan over medium-high heat for 2 minutes until the hot oil sizzles. Slowly add the meatballs and gently stir to cook until browned on all sides, about 6 to 8 minutes. Make sure to stir gently to prevent meatballs from disintegrating. Transfer the meatballs to a plate and set aside (Note that the meatballs are not fully cooked at this point).
Make the tomato sauce. In the same skillet, add onion and garlic and sauté until fragrant, about 1 minute. Stir in crushed tomatoes, tomato paste and bay leaves, and season with salt and pepper.
Add meatballs and simmer. Return the meatballs to the skillet and bring the sauce mixture to a simmer over medium heat, stirring occasionally. Cover the lid and let it simmer for 8-10 minutes until the meatballs are fully cooked.
Serve. Sprinkle with extra Parmesan if desired and serve immediately over pasta, rice, or mashed potatoes.

Storing and Freezing Instructions

How to store: If you have any leftover Italian meatballs in tomato sauce, store them in an airtight container for up to 3-4 days in the refrigerator. Be sure to allow the meatballs to cool to room temperate before storing them in the refrigerator.
How to freeze: Meatballs freeze beautifully (both cooked and uncooked).
- To freeze uncooked meatballs: Place the shaped meatballs on a large half sheet baking pan lined with parchment paper. Transfer the pan to the freezer and freeze until hard, about 1 hour. Then, transfer the meatballs into a freezer bag or freezer-safe airtight container and store in the freezer for up to 3 months. To cook, allow the meatballs to thaw overnight in the refrigerator first, then cook as per recipe instructions on the stove.
- To freeze cooked Italian meatballs: Once they have cooled, store the meatballs and sauce in an airtight container or freezer bag (leaving room for expansion) for up to 3 months.
How to Reheat: Reheat in a shallow saucepan on the stove over medium-low heat until warmed through. You may need to add a little water if the sauce thickened up too much in the refrigerator. Alternatively, you can reheat the meatballs in a microwave-safe bowl in the microwave in 20-second increments. Be sure to cover the bowl to avoid tomato sauce splatter.

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Slow Cooker Korean Short Ribs

Slow cooker Korean short ribs deliver complex Asian flavours with little effort. Simply add all your ingredients into the crockpot, leave it to cook all day, and impress the whole family for dinner. Layers of soft and tender bone-in short ribs, carrots, and potatoes swim in a delicious sauce made of soy sauce, honey, garlic, ginger, and sesame. Settle for sweetness or turn up the heat by adding crushed red pepper-either way, these slow cooker Korean short ribs will turn out amazing.

Why You'll Love Slow Cooker Korean Short Ribs

Incredible flavour in every bite. Bathed in a Korean-inspired marinade for over 4 hours, the potatoes, carrots, and ribs absorb all the delicious flavours of garlic, ginger, soy sauce, sesame, and honey. Paired with white rice, these slow cooker Korean short ribs give you the perfect bite every time.
Forget about it. Crockpots are the unsung heroes of the kitchen. Prepare this recipe when you have time, then forget about it. Cook for 4-10 hours-whatever fits into your schedule-and reap the benefits of a timely process without investing your energy. The easiest dinner ever.
Be careful, you might get addicted. Korean barbecue features some of the best flavours out there. Adjust to your desired level of spiciness and rejoice in these slow cooker Korean short ribs with potatoes and carrots. Total comfort food.

Ingredients

To make these easy slow cooker Korean short ribs, you will need a crockpot and the following ingredients:

beef short ribs - you need 4-6 pounds of bone-in beef short ribs, about 10 two-inch pieces.
potatoes
carrots
soy sauce
beef broth - use storebought beef broth or homemade beef bone broth.
honey - honey adds sweetness can is often replaced with fruit, such as 1 cup of cubed pear instead.
onion
garlic
sesame seeds
ginger
sesame oil
crushed red pepper - optional, for a spicy kick. For a more authentic Korean spice, check your local grocery's international foods aisle for gochujang-Korean chili paste. Add as much as you like and enjoy.
for serving - steamed rice, sesame seeds, and green onions.

How to Make the Best Slow Cooker Korean Short Ribs

Add ribs and vegetables. Add short ribs, potatoes and carrots into a 6-qt slow cooker (crockpot).
Make the sauce. In a food blender, add remaining ingredients and puree for 1 minute until smooth. Transfer the the sauce into the crockpot. The sauce should almost cover the short ribs. If not, add a little more beef stock or water.
Cook. Close the lid and set to cook for 8-10 hours on LOW or 4-6 hours on HIGH. When time is up, the slow cooker will automatically switch to the WARM setting.

Thicken the sauce. Transfer 1 cup of the cooked sauce to a shallow saucepan and add 1 tablespoon flour. Whisk until smooth. Bring the sauce to a simmer over medium heat for 2-3 minutes, stirring continuously, until thickened to a desired consistency. Transfer the thickened sauce back in the slow cooker and stir well to mix. This is to thicken up the sauce.
Serve. Serve the short ribs over steamed rice and garnish with sesame seeds and green onions on top.

Storing and Freezing Instructions

How to store: Store any leftover crockpot Korean short ribs in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat slow cooker Korean short ribs covered in the microwave in increments of 20-30 seconds until hot. Alternately, reheat in a saucepan on the stove over medium-low heat until warmed through, about 5-10 minutes.
How to freeze: Allow the short ribs to cool to room temperature before freezing. Transfer to a freezer bag or airtight container, and leave some room for expansion. Freeze for up to 3 months. To serve, allow it to thaw in the refrigerator overnight or at room temperature for a few hours.

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Baked Cauliflower Nuggets

Healthy baked cauliflower nuggets are crispy and toasty on the outside, and soft and tender inside. With a crispy and well-seasoned panko breadcrumb and Parmesan breading, these healthy cauliflower bites taste even better than they look. They're a delicious vegetarian alternative to traditional chicken nuggets, and you won't even miss the meat! Plus, they are baked in the oven for just 15 minutes, making them even healthier than a fried option. Serve cauliflower nuggets as an appetizer, snack or lunch dipped in your favourite sauce, or serve it for dinner as a delicious side dish.

Why You'll Love Healthy Baked Cauliflower Nuggets

Parmesan panko breading! Turn roasted cauliflower into healthy baked cauliflower nuggets by coating them with a Parmesan-panko breading. The breading adds incredible flavour and helps the exterior of the cauliflower become super crispy.
Tastes and feels fried-but isn't. By spraying these healthy baked cauliflower bites with cooking oil, you replicate an air fryer in your oven. The results are perfectly cooked breaded cauliflower bites that taste fried but are so much healthier!
A delicious way to add cauliflower to your diet. Cauliflower is high in fiber, nutrients, and antioxidants. Because of this, some people consider cauliflower a superfood. Either way, it's a veggie you want in your diet-and making healthy baked cauliflower nuggets is the perfect way to do just that.

Ingredients

To make these healthy baked cauliflower nuggets, you will need the following ingredients:

cauliflower florets - you need 3 cups of small cauliflower florets which is what you will get from roughly one small head of cauliflower.
Panko breadcrumbs - or you can make these cauliflower bites gluten-free by using gluten-free breadcrumbs or crush up a gluten-free cereal like Rice Chex or Corn Chex.
Parmesan cheese
Italian seasoning
garlic powder
paprika
salt and pepper
eggs
cooking oil spray

You will also need measuring cups and spoons, mixing bowls, and a large half sheet baking pan.

How to Make the Best Baked Cauliflower Nuggets

Combine breadcrumb mixture. In a large mixing bowl, whisk together breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, paprika, salt, and pepper, until evenly combined.
Coat the cauliflower. Place beaten eggs into a small bowl. Dip the cauliflower florets in the eggs and then coat it with the breadcrumb mixture. You can gently press the crumbs into the cauliflower florets to adhere as much as possible to them. Transfer the breaded cauliflower to a large half sheet baking pan lined with parchment paper. Spray them evenly with cooking oil spray.
Bake. Bake in a 400 F preheated oven for 15-20 minutes until golden brown and crispy. Serve immediately with a side of your favourite dipping sauce such as ranch or BBQ sauce.

Tips and Tricks

How to store: Healthy baked cauliflower nuggets will keep in the refrigerator for up to 4-5 days in an airtight container.
How to reheat: Reheat cauliflower bites in a 300F preheated oven or air fryer for 5-10 minutes until warmed through. You can also reheat them in the microwave but their texture will be different as they won't be as crispy.
How to make vegan cauliflower nuggets: You can make these dairy-free by omitting the Parmesan cheese. If you don't want to lose out on the cheesy flavour, you can substitute it with vegan Parmesan or nutritional yeast. To make them completely vegan, you can also substitute the egg with a vegan egg binder substitute.
How to make gluten-free breaded cauliflower bites: You can make these cauliflower bites gluten-free by using gluten-free breadcrumbs or crush up a gluten-free cereal like Rice Chex or Corn Chex.