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Tomato Bruschetta with Balsamic Glaze

Tomato bruschetta with balsamic glaze is an easy appetizer that you can whip up on short notice. Crunchy, toasted slices of garlicky Italian bread are topped with the perfect blend of tomatoes, onions, garlic, and basil, all immersed in olive oil to bring out their intense flavours, and drizzled with a reduced balsamic glaze.

I am not going to lie, this is one of my go-to "show-off" dishes. Why? Well, it looks and tastes on par with restaurant bruschetta, if not better. You will be shocked at how easy it is to make. It basically comes down to chopping up some vegetables and toasting some bread. Yup, that easy.

You can even prepare the toppings in advance and assemble the bruschetta just before serving. It's a total crowd pleaser so be prepared to make extra.

What is Bruschetta?

Bruschetta are an appetizer made of thick slices of Italian bread or sourdough-type bread that is drizzled with olive oil and rubbed with garlic, then toasted and topped with tomatoes and herbs. They are similar to crostini which is made with small, thin slices of toasted French baguettes.

If you like this bruschetta, then you will love whipped ricotta crostini, pea and ricotta crostini with mint, fig crostini with goat cheese, or curried white bean crostini.

Ingredients in Tomato Bruschetta

To make this easy tomato bruschetta with balsamic glaze, you will need the following ingredients:

Italian bread (or French baguette) - sliced into ½ inch slices and brushed with olive oil and garlic powder.
tomatoes
red onion
garlic
fresh basil
olive oil - I recommend using a high quality olive oil.
salt and pepper
balsamic vinegar - to make your own balsamic reduction glaze, or you can substitute this with ¼ cup of store-bought balsamic reduction.

You will also need measuring cups and spoons, mixing bowl, small cooking pot or shallow saucepan, and quarter sheet baking pan.

How to Make the Best Tomato Bruschetta with Balsamic Glaze

Make the tomato topping: In a medium mixing bowl, add tomatoes, red onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don't have to wait this long, but letting the mixture sit in the refrigerator will help bring out the flavours).
Make the balsamic glaze: In a small cooking pot or shallow saucepan, bring the balsamic vinegar to a boil over medium heat. Continue to cook for another 4-5 minutes until the sauce is reduced by half. Pour the glaze into a small bowl and set aside to cool. The glaze will continue to thicken when removed from heat.
Toast the bread: Preheat oven to 350 degrees. In a small mixing bowl, combine olive oil and garlic powder. Brush the top side of each of the baguette slices with the olive oil mixture. Place the slices onto a large half sheet baking tray and toast for 10 minutes, until light golden brown.
Assemble the bruschetta: Top each toasted slice with a spoonful of the tomato mixture. Drizzle the balsamic glaze on top and serve.

How to Make Balsamic Glaze

This recipe also calls for balsamic glaze. It is so easy to make at home, or you can use store-bought. To make it at home, all you need is one ingredient: balsamic vinegar. Simply heat it on the stove to reduce the sauce by half (allow the liquid to evaporate). The glaze will be glossy and thick enough to coat the back of the spoon (similar to liquid honey). Note that the glaze will continue to thicken quite a lot as it cools so you need to remove it from the heat and transfer to a bowl immediately once it's reduced by half.

Make Ahead Instructions

You can make parts of this tomato bruschetta with balsamic glaze ahead of time.

Tomato topping: Make the tomato topping up to one day in advance and store in an airtight container in the refrigerator. When ready to serve, gentle stir and then add it on top of the toasted bread.
Balsamic glaze: You can make this up to one month ahead. Store it in a clean glass jar or airtight container and store in the refrigerator for up to one month.
Bread: I recommend toasting the bread fresh so that it has the best crunch. You could toast it a day ahead and store in an airtight container, but it will loose it's crunch and could even be a little hard.

More Appetizer Recipes

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Whipped Ricotta Dip

Light and airy, whipped ricotta dip is so easy to make in just 5 minutes with a few fresh ingredients including fresh herbs, olive oil, garlic, and a touch of honey. Serve whipped ricotta as a delicious appetizer with some bread, crackers, or veggies on the side for easy dipping, or as a spread on sandwiches.

Once you make easy 5-minute homemade whipped ricotta dip, it will be really hard to go back to store-bought. There is so much more flavour in homemade, and you know exactly what is going into your dip meaning no fillers or unnecessary ingredients. If you like this whipped ricotta, then you may like these other quick and easy 5-minute dips: creamy hummus, easy tzatziki sauce (cucumber yogurt dip), or easy guacamole. If you have some more time, try baked spinach dip, caramelized onion dip, or roasted red pepper hummus.

Ingredients

To make whipped ricotta dip, you will need the following ingredients:

whole milk ricotta - use high quality ricotta cheese, since this is the bulk of the dip.
extra virgin olive oil - I also recommend using a high quality olive oil.
honey - add a little sweetness, but you can opt to leave this out if you prefer.
fresh herbs - I used mostly basil and a hint of rosemary. You want to be careful with using rosemary because it is very strong and can easily become overpowering. Some other fresh herbs that I like to use are mint, thyme, oregano and chives.
garlic - you can also substitute this with ¼ to ½ teaspoon of garlic powder.
salt and pepper

You will also need measuring cups and spoons, a medium mixing bowl, and a hand mixer (or food processor).

How to Make the Best Whipped Ricotta Dip

Blend ingredients together. In a medium bowl, add ricotta, olive oil, honey, fresh herbs, garlic, salt and pepper. Beat with a hand mixer on medium speed until smooth and creamy, about a minute. You can also blend everything together in a food processor. Give it a taste and add extra olive oil, honey, or salt and pepper, if needed.
Serve. Transfer to a serving bowl, drizzle some olive oil on top, and garnish with fresh herbs. Serve with slices of toasted french baguette, crackers, or vegetables. You can also use it to make an easy whipped ricotta crostini.

Tips

How to customize: Whipped ricotta dip is versatile and you can customize it by adding in all sorts of ingredients. Some of my favourites to add are lemon zest and lemon juice, grated parmesan cheese, pesto, and finely chopped sun dried tomatoes.
What kind of bread to use: You can serve whipped ricotta with a side of almost any kind of bread. Some of my favourites are french baguettes, ciabatta bread, pita bread, naan flatbread, or sourdough bread.
How to store: Store whipped ricotta dip in an airtight container or covered in plastic cling warp for up to 3 days in the refrigerator.
How to use leftovers: You can use any leftover whipped ricotta dip to make whipped ricotta crostini. You can also use it as a creamy pasta sauce.

More Ricotta Recipes

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Whipped Ricotta Crostini

Whipped ricotta crostini is the easiest appetizer to whip up in just minutes. It is a fancy addition to your dinner menu but will likely be the easiest item. Top toasted slices of French baguettes with creamy herbed whipped ricotta and tomatoes. You can even prepare the whipped ricotta and toppings in advance and assemble the crostini just before serving. It's a total crowd pleaser so you may want to make extras.

What is Crostini?

Crostini literally translates to "little toasts" in Italian. They are small, thin slices of toasted bread (like French baguettes), brushed with olive oil. They are topped with savoury toppings like cheese and vegetables. Bruschetta on the other hand, is made with thicker wide slices of Italian bread or sourdough.

If you like this whipped ricotta crostini, then you will love tomato bruschetta with balsamic glaze, pea and ricotta crostini with mint, fig crostini with goat cheese, or curried white bean crostini.

Ingredients in Whipped Ricotta Crostini

To make this easy whipped ricotta crostini, you need the following ingredients:

french baguette - or other long crust bread, cut into ½-inch slices.
whipped ricotta - made with ricotta, olive oil, honey, fresh herbs (such as basil, mint, thyme, oregano, or chives), garlic, salt and pepper.
cherry tomatoes - or grape tomatoes, in assorted colours
olive oil - use a good quality extra virgin olive oil.
salt and pepper

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

How to Make the Best Whipped Ricotta Crostini

Toast the bread. Preheat oven to 350 F. Arrange sliced bread in a single layer on a large half sheet baking pan. Bake for 8-10 minutes until toasted.
Combine toppings. In a small bowl, toss to combine tomatoes, olive oil, salt and pepper. Set aside.
Make whipped ricotta. In a medium bowl, add ricotta, olive oil, honey, fresh herbs, garlic, salt and pepper. Beat with a hand mixer on medium speed until smooth and creamy, about a minute. You can also blend everything together in a food processor.
Assemble crostini. Add a large spoonful of whipped ricotta onto each toasted sliced bread. Top with a spoonful of the tomato mixture.

Tips

How to customize: You can top this whipped ricotta crostini with whatever toppings that you like. Instead of tomatoes, you can add fruit, grilled vegetables, pitted olives, more fresh herbs, or a drizzle of honey.
Make ahead instructions: Make the whipped ricotta and tomato topping 1-2 days in advance and store in separate airtight containers in the refrigerator. When ready to serve, set the ricotta and toppings on the kitchen counter for about 20 minutes to let them come to room temperature. Meanwhile, quickly slice up the French baguette, toast and then assemble the crostini.

More Easy Appetizers

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Homemade Tater Tots with Bacon

Homemade tater tots with bacon are golden and crispy on the outside, yet soft and tender inside. They're loaded with bacon, cheese and seasoning and packed with flavour. These delicious tater tots are a total family favourite and one that the kids love. They are baked to perfection, but you can easily deep fry them or make them in the air fryer.

Plus, these are so much better for you than the frozen tater tots that you buy at the store since we are making everything fresh and know exactly what is going in there. Plus, you have the option to bake these or air fry them. When you use store bought tater tots, note that they are already deep fried before they are frozen.

Ingredients in Homemade Tater Tots

russet potatoes - 1 lb. of potatoes (or 2 large potatoes).
They hold up well during baking, so your beautiful Tater Tots won't turn to mush.
bacon - adds incredible flavour but can be left out if you prefer.
all purpose flour - helps bind the tater tots so that they don't fall apart.
mozzarella cheese - you can substitute with any melty cheese like sharp cheddar cheese.
garlic powder
Italian seasoning
salt and pepper
fresh parsley - for garnish.

You will also need measuring cups and spoons, mixing bowl, box grater, a large half sheet baking pan (or air fryer or shallow saucepan, depending on the cooking method you are using).

How to Make the Best Homemade Tater Tots with Bacon

Boil the potatoes. Place potatoes in a large pot of cold water and bring to a boil over medium high heat. Reduce heat to low and let it simmer for 5-6 minutes until softened but not completely cooked. Drain well and let cool.
Cook the bacon. Meanwhile, sauté bacon (no cooking oil needed) in a large cooking pot or 4 qt. Dutch oven over medium high heat until crisp, about 3-4 minutes. Save bacon fat in a bowl and chop bacon into small bits
Shred the potatoes. Shred potatoes into thin strips with a box grater. Wash off excess potato starch under cold water and drain well. Squeeze out excess water with a cheesecloth or dish towel and place shredded potato into a large mixing bowl.
Combine ingredients. Add bacon bits, flour, mozzarella, garlic powder, Italian seasoning, salt and pepper. Mix until well combined.
Shape the tater tots. Shape the mixture into 1.5-inch tater tots, and place on a large half sheet baking pan lined with parchment paper.

How to Cook Homemade Tater Tots

You can cook homemade tater tots in one of three ways: baked in the oven, deep fried, or in the air fryer.

How to bake in the oven: Spray some cooking oil spray over the tater tots and bake in a 400F preheated oven for 25 minutes until golden brown, turning the tater tots halfway through baking. Turn the broiler on high for an additional 4-5 minutes to achieve extra crispy browned tater tots, if desired. Keep a close eye on the broiler as things can burn quickly.
How to deep fry: Fill oil about 1-inch high in a shallow saucepan or cooking pot. Heat on medium heat until sizzling hot, about 3-4 minutes. Add tater tots and cook until golden brown and crispy on all sides, about 3-4 minutes.
How to air fry: Add tots in a single layer in the air fryer basket (you may have to cook in multiple batches). Cook at 400 F for 12-15 minutes until golden brown and crispy.

Serve immediately with ketchup or your favourite dipping sauce.

Tips for Storing Tater Tots

How to store: Store cooked tater tots in an air tight container (once cooled to room temperature), and store in the refrigerator for up to 3 days.
How to reheat: Reheat in a 350 F preheated oven or air fryer for 5-10 minutes until warmed through and crispy.
Make ahead instructions: Shape the tots and line them on your baking pan. Then cover with plastic cling wrap and store in the refrigerator for up to one day in advance. When ready to make them, set the tray out on the counter for about 20 minutes to bring the tots to room temperature. Then cook as per recipe instructions.

More Handheld Appetizer Recipes

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60 Best Super Bowl Recipes

Is it even game day without an assortment of delicious Super Bowl party food? I think not. The food is just as important as the football game. Today, I am sharing over 60 of the best and most popular Super Bowl recipes from creamy dips, piping hot chicken wings, handheld appetizers, pizza, healthier snacks, and more. So no matter which team you are rooting for, you will score big when it comes to the food.

Super Bowl Dips

Baked Spinach Dip

Warm, rich, creamy baked spinach dip is a delicious and easy appetizer that is baked until warm and melty. Easy to make ahead and a total crowd pleaser. It's one of my favourite Super Bowl recipes of all time.

7 Layer Dip

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

Easy Basic Guacamole

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

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

Caramelized Onion Dip

Caramelized onion dip is creamy, flavorful, and melt-in-your-mouth delicious. This easy appetizer is perfect for entertaining, on game day, or for a snack.

Whipped Ricotta Dip

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

Bacon Cheddar Cheese Ball

Bacon cheddar cheese ball is an easy to make appetizer and delicious showstopper at holiday parties or game day. It's creamy, cheesy, and nutty.

Pesto Hummus

Smooth and creamy pesto hummus is a healthy, delicious and flavourful dip that is easy to make in just 5 minutes. It's vegan and gluten-free.

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.

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).

Whipped Feta

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

Classic Hummus

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

Pizza Dip

Pepperoni pizza dip is creamy, rich, comforting, and delicious. This appetizer is easy to make, easy to prepare ahead of time, and easy to eat.

Easy Tzatziki Sauce (Cucumber Yogurt Dip)

Light and fresh, easy tzatziki sauce is a creamy yogurt cucumber dip packed with fresh cucumbers, garlic, dill, lemon juice and olive oil. So easy to make.

Avocado Hummus

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

Olive Tapenade

Olive tapenade is a delicious, flavorful, easy dip that comes together in minutes, made with the perfect combination of sharp, tangy, salty, and savory.

Spinach Artichoke Dip

This baked spinach artichoke dip is quick, easy, creamy, flavorful, and delicious. This warm dip is baked in the oven and served with bread or crackers.

Roasted Red Pepper Hummus

Smooth creamy roasted red pepper hummus is a delicious, flavourful, vegan + gluten-free dip. This healthy appetizer is easy to make with a few ingredients.

Marinara Sauce

Marinara sauce is rich, vibrant, and loaded with flavor. It's easy to make with a few simple fresh ingredients. Serve as a dip or in pasta and pizza.

Chicken Wings

Game Day Buffalo Hot Wings

Is it even game day without game day buffalo hot wings? This classic appetizer is a total crowd pleaser and one of my most popular Super Bowl recipes.

The Best Breaded Fried Chicken Wings (Air Fryer)

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

Honey Garlic Chicken Wings

These sweet and sticky honey garlic chicken wings are baked or air fried until crispy and tossed in a honey garlic sauce. So crave-worthy and so easy to make.

Baked BBQ Chicken Wings

Sweet and sticky, baked BBQ chicken wings are perfectly crispy, so delicious, and smothered in barbecue sauce. They are the perfect game day appetizer.

Miso Garlic Chicken Wings

Baked miso garlic chicken wings are crispy, delicious, and easy to make. They're marinated in a savoury Asian marinade, and cooked in the oven or air fryer.

Honey Mustard Chicken Wings

Honey mustard chicken wings are crispy on the outside but juicy and tender inside. Baked in an air fryer or oven, they have the best texture and flavor.

Jerk Chicken Wings

Jamaican jerk chicken wings with delicious crispy skin and tender and juicy meat are loaded with flavor. They're easy to make on the oven, grill, air fryer.

Crispy Baked Asian Chicken Wings

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.

Super Bowl Handheld Party Food

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 game day. It's one of my favourite Super Bowl recipes of all time.

Pigs in a Blanket

Pigs in a blanket from scratch are a delicious and easy appetizer or snack to make for your next party or gathering - juicy, cheesy, flaky, and buttery.

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. It's one of the newest additions to my collection of Super Bowl recipes.

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.

Slow Cooker BBQ Ribs

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

Crispy Air Fryer French Fries

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

Jalapeño Poppers

Jalapeño poppers are the perfect appetizer - spicy, crispy, cheesy, and creamy, toasted to golden brown perfection. Plus easy to make ahead and freeze well.

Air Fryer Short Ribs

Air fryer short ribs are crispy, flavorful, and delicious. The easy marinade ensures they're tender and juicy inside, while the air fryer makes them crispy.

Sweet Chili Chicken Bites

Sticky crispy baked sweet chili chicken bites is better than takeout and so easy to make healthier at home. An easy dinner or game day appy.

Turkey and Cheese Sliders

Turkey and Cheese Sliders are quick and easy, made with deli meat and Swiss cheese filled inside soft Hawaiian dinner rolls topped with a buttery sauce.

Baked Coconut Shrimp

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

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.

Homemade Tater Tots with Bacon

Homemade tater tots with bacon are golden and crispy on the outside, yet soft and tender inside. They're packed with flavour and a total family favourite.

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!

Crispy Fried Vegetarian Spring Rolls

Better than takeout, light and crispy fried vegetarian spring rolls are packed with a tender mushroom and cabbage vegetarian filling in a crunchy skin.

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.

Sticky Honey Garlic Meatballs

Sticky honey garlic meatballs are a delicious and flavourful 30-minute meal to add to your weekly dinner rotation. A total crowd pleaser.

Greek Fries

Homemade Greek fries bring a Mediterranean twist on a classic side dish, crispy fries are topped with crumbled feta cheese, fresh parsley, and lime juice.

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.

Bacon Wrapped Jalapeño Poppers

Bacon wrapped jalapeño poppers are crispy on the outside, creamy and cheesy inside, spicy, and wrapped in bacon. Easy to make in the air fryer or oven.

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.

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.

Patatas Bravas

Skip the tapas bar and make Patatas Bravas at home with crispy, roasted potatoes smothered in a homemade sweet and spicy tomato sauce and garlic aioli.

Instant Pot Short Ribs

Instant Pot Short Ribs are rich, tender, and delicious. These short ribs fall-off-the-bone after being braised in a red wine broth in the pressure cooker.

Easy Homemade Chicken Nuggets

Easy homemade chicken nuggets with chicken breast are golden and crisp on the outside and juicy and tender inside. They're freezer-friendly so make extra.

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.

Baked Sweet Potato Wedges

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

Garlic Breadsticks

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

Szechuan Chicken Lettuce Wraps with Spicy Mayo

Spice it up and make copycat Szechuan chicken lettuce wraps with spicy mayo from the comfort of your own home with this easy to follow recipe. Plus, it is healthier than the original.

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.

Baked Turkey Meatballs

When it comes to menu planning, baked turkey meatballs reign supreme. Say hello to your meal ready in under 20 minutes from prep to table. For a vegetarian option, try quinoa, cauliflower and chickpea vegetarian meatballs.

Baked Crispy Chicken Strips

Juicy long strips of chicken shaped perfectly for dipping and coated with a flawless crispy and crunchy exterior, baked crispy chicken strips are a pleaser.

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.

BBQ Chicken Stuffed Baked Potatoes

Try this gorgeous combination of BBQ chicken, scallions, cilantro and gruyere for an explosion of flavour in loaded BBQ chicken stuffed baked potatoes.

Tomato and Mozzarella Tart

Looking for the perfect appetizer or light lunch? Try a tomato and mozzarella tart topped with basil and a drizzle of pomegranate molasses.

Pizza and Flatbread

Skillet Neapolitan Margherita Pizza

Quick and easy skillet Neapolitan margherita pizza has an iconic thin and soft crust with a perfectly crisp exterior, and simple and fresh toppings.

Garlic Mushroom Focaccia Pizza

Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil.

Salami and Mushroom Skillet Pizza

Easy salami and mushroom skillet pizza with a crispy pizza crust, mushrooms, salami, and fresh mozzarella is ready on the skillet in about 10 minutes.

BBQ Chicken Pizza

Forget delivery and make sweet, tangy, and smoky BBQ chicken pizza from the comfort of your own home in under 30 minutes. The easiest weeknight dinner.

Mushroom and Arugula Skillet Pizza

Easy and delicious homemade mushroom and arugula skillet pizza with a perfectly crispy pizza crust is topped with mushrooms, arugula, and mozzarella cheese.

Butter Chicken Pizza

Quick, easy, delicious and saucy leftover butter chicken pizza with an ultra crispy pizza crust is made entirely in a cast-iron skillet in just 10 minutes.

Mushroom and Spinach Flatbread

Mushroom and spinach flatbread is heaven on a place. It is ready in under 30 minutes, making it a life-saver game day meal or weeknight dinner!

Classic Roman Herbed Potato Pizza

Easy and simple yet flavourful classic Roman herbed potato pizza has a crispy thin crust with layers of tender potato tossed in olive oil and herbs.

Healthier Super Bowl Snacks

Easy Charcuterie Board

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

Easy Tomato Bruschetta with Balsamic Glaze

Tomato bruschetta with balsamic glaze is an easy Italian appetizer topped with tomatoes, onions, garlic, basil and olive oil. Delicious, fresh and simple. The perfect light Super Bowl recipe.

Antipasto Skewers

Antipasto skewers with tortellini are a quick, easy, and delicious appetizer with the best parts of a traditional antipasto platter but easier to eat.

Turkey Pinwheels

Turkey pinwheels are bite-sized finger food perfection and will make back-to-school lunch planning for the kids a total breeze. They are fully customizable and you can wrap them up in a tortilla or in pita bread.

Whipped Ricotta Crostini

Whipped ricotta crostini is a fancy easy appetizer to make in just minutes or prepare in advance and assemble before serving. A total crowd pleaser.

Deviled Eggs

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

Vietnamese Salad Rolls with Peanut Dipping Sauce

Fresh, light and healthy Vietnamese salad rolls are packed with vermicelli noodles, shrimp, fresh vegetables and herbs and dipped in homemade peanut sauce.

Ba ked Cauliflower Nuggets

Healthy baked cauliflower nuggets are a vegetarian alternative to chicken nuggets. With parmesan panko breading, these bites are baked until crispy.

Veggie Tray

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

Baked Apple Chips

One-ingredient homemade baked apple chips are healthy, light, crispy and crave-worthy. Plus, unlike most store-bought chips, these contain no added sugar.

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.

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.

Homemade Popcorn

Homemade popcorn from scratch is quick and easy to make, a delicious and healthy snack, and is completely customizable with your favorite seasonings.

Vegetarian Stuffed Mushrooms

Vegetarian stuffed mushrooms are a delicious, flavorful, healthy, and nutritious appetizer. Plus, quick and easy to make in under 30 minutes including prep!

Baked Zucchini Boats with Marinara and Cheese

Baked zucchini with marinara and melted cheese is so quick and easy to make. It's vegetarian, gluten free, and packed with flavour. It's basically pizza but on a zucchini.

Cheesy Baked Zucchini with Marinara will save your weeknight dinner routine (and the kids love it too!). It's low carb, vegetarian, gluten-free, and keto. | aheadofthyme.com

Greek Salad Hummus Flatbread

This bright and colourful Greek salad hummus flatbread is perfect as an appetizer or a healthy lunch or snack.

Curried White Bean Crostini with Toasted Pepitas

Curried white bean crostini with toasted pepitas is the perfect, sophisticated holiday appetizer that is ready to serve in under 15 minutes.

Tuna Melt Grilled Cheese Sandwich

Get your hands on pantry staple canned tuna and make a delicious, crunchy tuna melt grilled cheese sandwich in less than 10 minutes! It's so tasty and easy! For another grilled cheese option, try a roasted broccoli grilled cheese sandwich.

Super Bowl Party Tips

Plan your menu ahead of time. You can prepare many of these appetizers 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 snacks 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 game.
Set the table the night before. Take out the special party serving dishes, festive napkins and whatever else you need to set up your snack table the night before. It's one less thing to worry about on Super Bowl Sunday.

Did You Make Any of These Super Bowl Recipes?

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

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Roasted Red Pepper Hummus

Smooth and creamy roasted red pepper hummus is a delicious and flavourful dip that is both vegan and gluten-free. This healthy appetizer is made with a handful of classic ingredients including chickpeas, tahini, garlic, olive oil, and lemon juice, with the addition of roasted red pepper. Roast your red pepper ahead of time and spend just a few minutes blending this hummus together. It's so easy to make.

Roasted red pepper hummus is a healthy dip to serve as a snack, appetizer, or late-night snack or as a spread on sandwiches and wraps. And this particular hummus is such a great way to sneak in some vegetables (hello red pepper!). If you like this dip, then you will love creamy hummus, avocado hummus, and pumpkin hummus.

Ingredients in Roasted Red Pepper Hummus

To make roasted red pepper hummus, you will need the following ingredients:

red bell pepper
chickpeas - one 400 ml (or 15 oz.) can of chickpeas or 1.5 cups cooked chickpeas.
reserved canned water - this is the secret to getting really creamy hummus.
tahini sesame paste
garlic
olive oil
lemon juice
salt
toppings - chickpeas, sesame seeds, and olive oil.

You will also need a blender or food processor.

How to Make the Best Creamy Roasted Red Pepper Hummus

Roast the red pepper. Line a quarter sheet baking pan with parchment paper and lay the halved red peppers cut side down. Roast in a 450 F preheated oven for 15-20 minutes until the skins are blackened and have collapsed. Allow the red peppers to cool for a few minutes until cool enough to handle. You can discard the blackened skin if you prefer. Then, chop up up the pepper into small pieces.
Make the hummus. Place chopped red pepper, chickpeas, reserved liquid, tahini, olive oil, lemon juice, garlic, paprika and salt, in a blender or food processor. Puree until well blended and creamy.
Serve. Pour the hummus into a bowl and drizzle some olive oil on top. Garnish with reserved chickpeas, roasted sesame seeds, and a sprinkle of paprika. You could also add a few pieces of chopped roasted red pepper.

Tips for Making Hummus

How to serve: You can serve this roasted red pepper hummus as a dip or spread in almost any kind of bread. Some of my favourites are sourdough crackers, pita bread, naan flatbread, or sourdough. Or keep this snack completely gluten-free by serving it with fruit and veggies.
How to store: Store roasted red pepper hummus in an airtight container in the refrigerator for 7-10 days.
How to freeze: You can freeze hummus in an airtight container for up to 3 months in the freezer. To serve, let it thaw in the refrigerator until ready to serve.

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Homemade Calzones

Homemade calzones are delicious little pizza pockets that are filled with cheese and toppings and baked until golden. They are an Italian favourite that are quick and easy to make at home. Plus, they reheat very well and are great for meal prep.

What is a Calzone?

A calzone is essentially a folded pizza (shaped into a half-circle) to seal in all the fillings like cheese, meats, vegetables and sometimes sauce. It is coated with an egg wash or some olive oil and baked in the oven. It is a hand held food that serves one.

A calzone is similar to a stromboli in that they use the same dough and similar ingredients enclosed and sealed inside the dough. However, their main difference is in the way that they are sealed. A calzone is folded over, crimped and sealed, while a stromboli is rolled up and sliced into 1-inch slices after baking.

Ingredients

pizza dough - made with all-purpose flour, salt, water, instant yeast, sugar, and olive oil.
pizza sauce - it's super easy to make your own homemade pizza sauce in 5 minutes with just a few ingredients. Store-bought works great too.
meat - I used salami, but you can also use pepperoni. Make sure to use meats that are already cooked.
vegetables - I didn't add any vegetables, but it is common to add some in if you want. You can add any vegetables that you like. Some of my favourites are mushrooms and green peppers. Just make sure that any watery vegetables that you use are cooked and well-drained.
cheese - I used both mozzarella cheese and ricotta (ricotta is very traditional in a calzone).
egg - beaten egg for the egg wash on top.

You will also need measuring cups and spoons (or a kitchen scale), mixing bowl, and a half sheet baking pan.

How to Make the Best Homemade Calzones

Prepare the dough. Whisk together flour and salt in a large mixing bowl. In a small bowl, combine water, yeast, sugar and olive oil. Whisk to dissolve and pour it into flour mixture. Stir well with a silicone spatula to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. Let the dough rest for 10 minutes to help it be easier when kneading.
Knead the dough and let it rise. Knead the dough with your hands until the dough is smooth, about 10 minutes. Allow the dough to rest in the bowl for 1 hour, covered, until doubled in size.
Shape the dough. Punch down the dough, divide into 4 equal pieces and shape each into a ball. Take one dough ball at a time and flatten each dough ball into an approximate 8-inch circle using a rolling pin. Apply a little bit flour on your hands and the work surface, if needed to keep the dough from sticking.
Add the fillings. Add pizza sauce, salami, ricotta and then mozzarella at the centre of the dough, leaving an inch of space along the edges.

Fold over the calzones. Fold the dough over filling and press the edges together. Then, fold the bottom edge over the top and press down to seal, creating a raised border. Crimp with a fork if desired.

Add air vents and egg wash. Transfer the calzones to a large half sheet baking pan lined with parchment paper. Sprinkle some cornmeal on the bottom if needed to prevent sticking. Make 3 air vents on the top of the calzones using a knife or scissors. Apply egg wash on top of the calzones.
Bake. Bake in a 375 F preheated oven for 25 minutes until golden brown. Let calzones cool for 10 minutes as the fillings will be very hot and it will allow the cheese to not be too runny. Serve with marinara sauce.

How to Serve Homemade Calzones

Calzones always go well with a big side of salad. Serve these homemade calzones with a greek salad, Mediterranean chickpea wedge salad, cucumber and tomato salad, or Mediterranean orzo pasta salad. You can also serve with Marinara Sauce for dipping.

Storing and Freezing Instructions

How to store: Once cooled, wrap the calzones in plastic cling wrap or in an airtight container. Store in the refrigerator for up to 4 days.
How to freeze: Once cooled, wrap the calzones in plastic cling wrap or place in a freezer bag. Store in the freezer for up to 2 months. To eat, allow them to defrost in the refrigerator first, then reheat.
How to reheat: Reheat in the oven or in the air fryer at 350 F for 5-10 minutes until warmed through.

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Baked Sesame Chicken

Better than takeout, baked sesame chicken with vegetables is delicious, flavourful, sticky and saucy. Breaded chicken is baked with broccoli and cauliflower and coated in a sweet and sticky sauce packed with honey and soy sauce. This healthier twist on a classic Chinese dish that is traditionally deep-fried is also so quick and easy to make. It's the best dinner on busy weeknights or any day of the week.

I am all about better than takeout meals, especially ones that take less time to make than it does for your takeout order to arrive. Plus, homemade is just always better. Some other easy Asian takeout dishes that we like to whip up in on busy weeknights are healthy lemon chicken, chicken Pad Thai, curry chicken fried rice, and one pot Thai red curry noodle soup.

Ingredients in Baked Sesame Chicken

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

chicken breasts - 1 lb. chicken breasts (about 2 chicken breasts) seasoned with salt and pepper.
all purpose flour - to coat the chicken.
eggs - to coat the chicken and help the breadcrumbs stick to it.
Panko breadcrumbs - to coat the chicken.
cooking oil spray - gets the breaded coating super crispy when baked.
vegetables - broccoli and cauliflower tossed in olive oil, Italian seasoning, salt and pepper. Feel free to substitute with other vegetables that you like. Carrots also go really well in this dish.
sticky honey sauce - made with soy sauce, honey, black vinegar, ketchup, brown sugar, cornstarch, vegetable oil, and fresh garlic.
toppings - sesame seeds and green onions.

You will also need a half sheet baking pan and a wok or skillet.

How to Make the Best Baked Sesame Chicken with Vegetables

Prepare the chicken. Pat dry chicken breasts completely with a paper towel and cut into 1-inch cubes. Place into a medium mixing bowl and season with salt and pepper. Set aside for at least 10 minutes.
Coat the chicken. In a large ziploc bag, add flour and cubed chicken. Seal the bag and shake well to coat. Prepare a shallow plate with the Panko breadcrumbs and another with the beaten eggs. Dip one piece of chicken at a time into the egg wash and evenly coat it, then evenly coat in the breadcrumbs. The flour will stick to the chicken, the egg wash sticks to the flour, and the breadcrumbs will stick to the egg wash.
Place chicken on baking sheet. Arrange the breaded chicken on a large half sheet baking pan lined with parchment paper. Spray the chicken with cooking oil spray. This helps create a crispy crust on the outside during baking.

Prepare the vegetables. In a large mixing bowl, add broccoli, cauliflower, olive oil, Italian seasoning, salt, and pepper. Toss to coat. Spread the vegetable mix in a single layer on one half of the same baking pan.
Bake the chicken and vegetables. Bake the chicken and vegetables in a 350 F preheated oven for 25 to 30 minutes until chicken is fully cooked. The internal temperature for the chicken should be 165F. Set the pan aside.

Make the sticky honey sauce. In a medium mixing bowl, add soy sauce, honey, vinegar, ketchup, brown sugar and cornstarch. Stir well to mix until cornstarch and sugar dissolves. In a large wok or skillet, heat oil over medium heat for 2 minutes. Add garlic and sauté for 1 minute until fragrant. Turn down to low heat and stir in sauce mixture. Stir well until it thickens, about 2-3 minutes. Keep heat on low heat while stirring.
Toss in chicken and add toppings. Add the cooked chicken and vegetables to the sauce pan. Toss to coat with the sauce. Sprinkle with sesame seeds and green onions. Serve over a bowl of steamed rice.

Tips

How to serve: Serve baked sesame chicken over a bowl of steamed rice or vegetarian fried rice. It also pairs really well with most Chinese dishes such as shanghai style fried noodles, Chinese garlic cucumber salad and air fryer vegetable stir fry with tofu.
How to store: Store any leftover baked sesame chicken 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.

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Spaghetti and Meatballs

Quick and easy spaghetti and meatballs is a delicious, rich and comforting 30-minute weeknight dinner that the whole family will love. Tender beef meatballs are simmered in a savoury tomato sauce and tossed with spaghetti noodles. It's a recipe that everyone should have in their back pocket.

You really can't go wrong with a 30-minute meal that actually tastes good. Our family enjoys this one regularly, as well as a few others that we always make including creamy lemon chicken piccata, stovetop mac and cheese with white cheddar, healthy lemon chicken and glazed honey balsamic pork chops.

Ingredients

To make classic spaghetti and meatballs, you will need:

spaghetti noodles - boiled in salted water until al dente.
meatballs - made with ground beef, Panko bread crumbs, fresh parsley, Parmesan cheese, egg, salt and pepper.
olive oil
onion
garlic
medium tomato
bay leaves
tomato sauce and tomato paste
salt and pepper

You will also need a large cooking pot. I used my 4 qt. Dutch oven.

How to Make the Best Spaghetti and Meatballs

Boil the spaghetti noodles. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook for 8-12 minutes until al dente (firm to the bite), or according to package instructions. Drain and set aside.
Make the meatballs. In a large mixing bowl, combine ground beef, bread crumbs, parsley, Parmesan cheese, egg, salt and pepper. Mix well to form into uniform consistency. Take 2 spoonfuls of the beef mixture at a time and roll into meatballs. Set aside on a plate. Repeat until all the beef mixture is used up.

Brown the meatballs. Heat oil in a large pot (or 4 qt.Dutch oven) over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Carefully add the meatballs and gently stir to cook until the meatballs are brown on all sides. Make sure to stir gently to prevent meatballs from breaking apart. Transfer the meatballs to a plate and set aside. Note that the meatballs are not fully cooked at this point.
Make the sauce. In the same pot, add onion, garlic, tomato and bay leaves. Stir to cook for 4 minutes until the onion and tomatoes are soft. Add the meatballs back into the pot and pour in tomato sauce and tomato paste. Stir to mix and bring the sauce mixture to a simmer over medium heat, stirring occasionally. Cover the lid, turn heat to low and let the mixture simmer for 8-10 minutes until the meatballs are fully cooked.
Toss in spaghetti. Turn off the heat and add in cooked spaghetti. Toss well to combine. Serve with a sprinkle of fresh parsley and grated Parmesan on top.

How to Serve Spaghetti and Meatballs

Serve spaghetti and meatballs with a side of crusty garlicky bread to soak up all that delicious sauce. Some of my favourites to serve with this are pull apart garlic bread, rosemary garlic focaccia bread, sourdough bread, and sliced french baguettes.

This pasta also pairs really well with a fresh salad on the side. Try an easy Greek salad, Mediterranean chickpea wedge salad, or tomato cucumber avocado salad.

Tips for Storing

How to store: Store spaghetti and meatballs in the pot with the lid on or in an airtight container and place in the refrigerator for up to 3 days. To reheat, simply reheat in the pot over the stove or reheat a smaller portion in a shallow saucepan over medium-low heat until warmed through (or in the microwave). You may need to add a little water if the sauce thickened up too much in the refrigerator.
How to freeze: Freeze the meatball sauce before tossing it in the spaghetti. Let it cool down, then transfer to a freezer-safe airtight container (leave an inch from the top to allow for expansion). Store in the freezer for up to 3 months.
How to reheat from frozen: Allow the meatball sauce to thaw overnight in the refrigerator first, then reheat on the stove over medium-low heat until warmed through.

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Light Cream of Broccoli Soup

Light cream of broccoli soup is a silky smooth, creamy, thick and cozy soup that you can make in under 25 minutes including prep. This delicious and flavourful soup is gluten-free, packed with vegetables including broccoli, potatoes, onions, and it is made healthier and light with no cream. And, this easy weeknight dinner or lunch is effortless to make ahead and freeze for another day.

I love soups that are healthier for you or when a typically high-calorie soup is given a healthier twist. Some of my other healthier favourites include creamy tomato potato soup, creamless cream of asparagus soup, sweet potato soup, and roasted butternut squash soup.

Ingredients in Light Cream of Broccoli Soup

To make this light cream of broccoli soup, you will need the following ingredients:

butter
onion
celery
garlic
russet potato - this is what adds the bulk of creaminess to this soup.
vegetable stock - I used vegetable stock to keep this soup vegetarian. You can also use chicken stock or beef stock if you prefer. I often use homemade bone broth when I have some on hand.
water
broccoli florets
whole milk - this also adds some creaminess and replaces the heavy cream that is typically used in cream of vegetable soups. This is what makes this soup "light". However, you may find after pureeing the soup that you don't need any milk at all. It is a personal preference.
salt and pepper - to taste.
for serving - I like to add a swirl or milk, some freshly cracked black pepper, and some shredded white cheddar cheese on top (optional). Feel free to substitute with any type of cheese on top, like Parmesan, asiago or gouda.

You will also need a medium cooking pot (I used my 4 qt. dutch oven) and an immersion blender (or regular blender or food processor).

How to Make the Best Light Cream of Broccoli Soup

Sauté vegetables. In a large pot (or 4 qt. Dutch oven), melt butter over medium-high heat. Sauté the onions, garlic and celery until the onions are soft and translucent, about 3-4 minutes. Then, add the potatoes and mix well to combine.
Add stock. Add the vegetable stock and water. Bring to a simmer.
Add broccoli and simmer. Add the broccoli and stir to combine. Turn the heat down to low, cover and continue to simmer for about 10-15 minutes, until the broccoli and potatoes are soft.
Puree. Puree the soup directly in the pot using an immersion blender, or transfer the soup carefully into a blender or food processor and puree, and add it back into the pot. If using a blender, you may have to do this in a few batches.
Stir in milk. Stir in the milk and continue to cook the soup on low heat for 2-3 more minutes. Add some salt and pepper to taste.
Serve. Serve hot with shredded cheddar cheese on top.

How to Serve Broccoli Soup

Serve this light cream of broccoli soup with a side salad like easy Greek salad or Mediterranean orzo pasta salad, and some crusty bread for dipping, like pull apart garlic bread, easy no knead French baguettes or small batch sourdough bread.

Storing and Freezing Instructions

How to store: Store this soup still in the pot (covered) in the refrigerator for up to 5 days, or transfer the soup to an airtight container and store in the refrigerator.
How to freeze: Transfer soup to an airtight container or portion out into freezer bag and store in the freezer for up to 3 months. To serve, allow it to thaw in the refrigerator overnight or on the kitchen counter.
How to reheat: Reheat on the stove over medium-low heat for 5 minutes until warmed through. Serve with freshly shredded cheddar on top.

More Vegetarian Soup Recipes

This easy light cream of broccoli soup forms a part of my top 25 most popular vegetarian soup recipes. Follow the link to check them all out.

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This recipe was first posted in 2016. It has been completely updated with new photographs and tips.

Homemade Yogurt

Thick and creamy homemade yogurt is so easy to make at home with just 2 ingredients and a heavy pot. It literally takes just a few minutes of actual hands on prep work to learn how to make yogurt at home. And, you don't need a yogurt maker. Once you make delicious homemade yogurt you may never go back to buying store-bought again.

There are many ways to make yogurt at home. I grew up with my dad making a large pot of yogurt over the stove and then incubating it in the oven with a towel wrapped all around it. It's seriously so easy. So that is exactly how we are going to do it too. You can also make yogurt in a yogurt maker if you prefer.

Ingredients

Homemade yogurt is so easy to make with just 2 ingredients. You will need:

milk - 1 litre (or 4 cups) of milk. You can use milk with any type of fat content. I recommend using whole milk to get the thickest and creamiest yogurt. You can use skim or low-fat milk but the yogurt will be thinner (and thinner than store-bought yogurt that contains thickeners).
plain yogurt - 2 tablespoons of plain yogurt. You have to make sure that your yogurt contains live bacteria culture. This is what will turn the milk into yogurt. You can also use yogurt starter. Once you make your first batch of yogurt, you can then use it to make your next batch.

You will also need a heavy pot with a lid (I used a 4 qt. Dutch oven) and a digital thermometer.

How to Make the Best Homemade Yogurt

Heat milk. Heat milk in a 4 qt. Dutch oven or stockpot over medium heat and stir gently until it simmers, about 8 to 10 minutes. Insert a digital thermometer to get a quick reading. The milk should reach 180°F.
Cool down. Remove from heat and stir occasionally. Let the yogurt cool down to 115°F.
Add yogurt. Whisk yogurt (or yogurt starter) into milk and stir well to mix evenly.
Incubate. Close the lid and place the Dutch oven into the oven (not heated) with the light on for 8-10 hours until the yogurt is set. I would move the Dutch oven close to the light to keep as warm as possible. It is recommended to keep the incubation temperature between 95°F to 115°F. Do not let the temperature go above 118°F or it could kill the live bacteria.
Store. Once the yogurt is set, transfer it into the refrigerator to stop further fermentation. You can store the yogurt in the refrigerator up to 7 days. You can also use this yogurt to make your next batch.

How to Serve Homemade Yogurt

Serve creamy homemade yogurt with your favourite fruit and granola or in a fruit and yogurt parfait. Try it with cinnamon apple granola or coconut maple walnut granola. During the holidays, it's all about the pumpkin pie granola or gingerbread granola around here.

Tips and Frequently Ask Questions

Can I use any kind of yogurt? Use plain yogurt and make sure that it contains active bacteria cultures.
What kind of container should I use? Choose a container that will help the yogurt keep warm in oven. I recommend using a 4 qt. Dutch oven and wrapping a clean dry towel around it to keep the temperature steady between 100°F to 115°F.
How do I monitor the temperature? The best way to monitor the temperature is to place a digital thermometer in the milk during incubation in oven. If the temperature is too high (above 115°F), move the Dutch oven to the lower rack and further away from the light. If the temperature drops under 100°F, turn the oven on for 15 seconds and off to generate some heat in oven.
Can I incubate the yogurt for a longer period of time? The longer the incubation time and the higher the temperature, the more sour the yogurt will get.
How to store: Store the yogurt in an airtight container in the refrigerator for up to 7 days.

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Coconut Lamb Curry

Hearty coconut lamb curry is an easy one pot meal that is full of incredible flavour. It is packed with lamb, potatoes and carrots, made creamy with coconut milk, and well seasoned with an assortment of spices. You can make it on the stovetop or in the slow cooker. Make an extra batch because leftovers taste even better and freeze really well.

The secret to the perfect coconut lamb curry is cooking on low heat over a lengthy time period. It creates a curry with a more rich depth of flavour and so delicious. Serve it with a side of Basmati rice, naan bread, or rice pilaf. Some other curries to try are one pot coconut curry beef stew, Indian butter chicken, one pot coconut curry chicken and rice, and pumpkin chickpea coconut curry.

Ingredients

vegetable oil
leg of lamb or lamb shoulder - boneless and cut into 1-inch cubes. You could also replace this with stewing beef for a beef curry.
onion
garlic
seasonings - garam masala powder, yellow curry powder, cumin seeds (or powdered cumin), and salt.
coconut milk - I used full-fat coconut milk to get the most creaminess. Lite coconut milk works too and tastes delicious, just not as creamy.
tomato paste
potatoes
carrots
fresh cilantro - for garnish on top. You can also garnish with a swirl of coconut milk.

You will also need measuring spoons and a 4 qt. Dutch oven (or large cooking pot).

How to Make the Best Coconut Lamb Curry

Cook the lamb. Heat oil in a 4 qt. Dutch oven or a large cooking pot for 2 minutes over medium high until the oil starts to sizzle and shimmer. Add in cubed lamb and stir well to cook evenly until browned, about 6-8 minutes.
Sauté onion and garlic. Add onion and garlic. Sauté for 2 minutes until tender.
Add seasonings. Add garam masala, yellow curry powder, cumin seeds, and salt. Stir well to coat the lamb, and continue to cook for 3 minutes.
Add coconut milk. Add coconut milk and tomato paste. Stir well and bring it to a boil. Turn the heat down to low and cover the lid. Simmer for 1 to 1.5 hours until the lamb is fork tender. Use a fork to check the tenderness of the lamb. If you are able to insert a fork in the center of lamb with little resistance, it's cooked fork tender.
Add vegetables. Add potatoes and carrots and bring to a simmer uncovered. Stir occasionally and cook for 45 minutes until the potatoes and carrots start to soften.
Rest and serve. Remove the pot from heat and let rest for 20 minutes to cool down a little. Serve the coconut lamb curry with Basmati rice, rice pilaf or garlic naan bread and garnish with cilantro.

How to Make Coconut Lamb Curry in the Slow Cooker

You can easily make this curry in the slow cooker. Follow the first two steps of the recipe as written (cook the lamb in a large skillet to brown the lamb, then add onions and garlic and sauté until soft). Then, transfer the lamb mixture to the slow cooker and add all remaining ingredients. Cover with the lid and set to cook for 4-6 hours on high or 8-10 hours on low. Add water if needed to dilute the curry a bit.

How to Serve Coconut Lamb Curry

I served this coconut lamb curry with a side of Basmati rice. A side of rice pilaf or garlic naan bread also pairs beautifully for a complete meal and for or dipping and soaking up all that delicious curry. To add some more sides to your dinner, this pairs really nicely with roasted vegetables such as roasted cauliflower.

Tips

Customize the curry. You can easily customize this lamb curry by adding in different vegetables. I like potatoes and carrots because they are so comforting in a curry like this. Some other vegetables that work well are cauliflower and broccoli, as they also soak in all the delicious curry juice. Any starchy vegetables work well too such as sweet potatoes and yams.
Let the stew rest. Let the curry rest for at least 20 minutes to cool down and also to let the flavours infuse into the curry. This is really important. In fact, the longer you let it rest, the more flavourful the lamb curry gets.
How to store. Store the leftovers in the pot with the lid on (for easy reheating the next day) or in an airtight container for up to 4 days in the refrigerator.
How to freeze. Store lamb curry in an airtight container for up to 3 months in the freezer.
Use it for meal prep. This is an ideal recipe for meal prep because it stores and freezes beautifully. Portion out some rice and curry in meal prep containers and store in the refrigerator to eat throughout the week, or in the freezer to last longer.
How to reheat. Reheat leftovers over the stove on medium heat until warmed through or in the microwave. If reheating from frozen, let it thaw overnight in the refrigerator first.

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Healthy Lemon Chicken

Better than takeout, healthy lemon chicken is a delicious, sticky chicken stir fry coated in a sweet and tangy sauce packed with lemon juice and zest for the best flavour. It is stir-fried for a healthier twist on this classic Chinese-American dish that is traditionally deep-fried. Marinate it ahead of time and spend just 15 minutes cooking. The best weeknight dinner.

I am all about quick and easy weeknight dinners, especially delicious better than takeout meals. Which is why this Chinese lemon chicken is always on the top of my list. Some other easy Asian stir fries that we like to whip up in under 30 minutes on busy weeknights are Vegetarian Fried Rice, Shanghai Style Fried Noodles, and Chicken Pad Thai.

Healthy Lemon Chicken Ingredients

To make healthy Chinese lemon chicken, you will need the following ingredients:

chicken breast - 1.5 lbs. chicken breast, about 2-3 breasts.
chicken marinade - made with soy sauce, Chinese cooking wine (Shaoxing cooking wine), apple cider vinegar, and cornstarch.
vegetable oil
sugar - helps caramelize the chicken.
lemon juice + lemon zest - because it is lemon chicken.
liquid honey
soy sauce - feel free to use gluten-free soy sauce to keep this dish gluten-free.
cornstarch dissolved in water - helps to thicken up the sauce.
white sesame seeds - for garnish.
green onions - for garnish.
lemon slices - for garnish.

You will also need a measuring cups and spoons, mixing bowl, and a large non-stick skillet or wok.

How to Make the Best Healthy Lemon Chicken

Marinate the chicken. In a medium mixing bowl, combine the chicken, soy sauce, cooking wine, vinegar and cornstarch. Mix until the chicken is fully coated. Place the chicken and marinade in ziploc bag and squeeze out all the air. Place the bag in the refrigerator and marinate for at least 1 hour. If you have time, let it marinate longer.
Cook the chicken. Heat oil in a large non-stick skillet or wok over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Add the chicken to the frying pan and stir fry continuously for about 7-10 minutes until the chicken is no longer pink inside.
Make the sauce. Add sugar and stir to coat the chicken for a minute. The melted sugar will caramelize the chicken, which makes it turn brown. Add in lemon juice, lemon zest, honey and soy sauce. Stir well to combine and coat the chicken.
Thicken the sauce. In a small bowl, whisk to combine water and cornstarch. Pour in the cornstarch mixture and stir well until the sauce starts to thicken and forms into a smooth consistency. Mix evenly to coat chicken. Sprinkle sesame seeds and sliced green onions on top.
Serve. Serve Chinese lemon chicken over a bowl of steamed rice and garnish with extra sesame seeds and lemon slices.

Tips

How to serve: Serve healthy lemon chicken over a bowl of steamed rice. I also like to pair this with a Chinese garlic cucumber salad and green onion dinner rolls.
How to store: Store any leftover lemon chicken 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. The sauce may have thickened up a bit when stored, so add a little water to thin it out, as needed.

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This post was originally published in 2016. It has been completely updated with new photographs.

Garlic Mushroom Focaccia Pizza

Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil. Plus, you don't need a pizza stone to make this because this delicious and easy pizza is made entirely in a sheet pan.

When two of my favourite recipes come together (focaccia bread and garlic sautéed mushrooms), garlic mushroom focaccia pizza is born. The best part is that it is so easy to make. It does take a few hours to let the dough rise, but the actual prep work is minimal.

Ingredients

focaccia pizza dough - made with instant yeast (or active dry yeast), water, all-purpose flour, and salt
olive oil - for coating the dough.
fresh mozzarella
sautéed garlic mushrooms - it takes about 15 minutes to make a fresh batch of these mushrooms.
tomato sauce
fresh basil leaves - lots of basil, about 15 fresh basil leaves.
olive oil

You will also need a kitchen scale (or measuring cups and spoons), mixing bowl, and quarter sheet baking pan.

How to Make the Best Garlic Mushroom Focaccia Pizza

Make the focaccia pizza dough. In small cup, dissolve instant yeast in water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma). In a large mixing bowl, add flour and salt. Pour in yeast mixture and mix with a silicone spatula until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible).
Knead. Knead the dough for 5 minutes until it turns into a smooth dough ball. Add and spread one tablespoon oil over the dough ball to coat. This helps prevent the dough from drying out.
First rise. Cover the bowl with plastic cling wrap and let it sit at room temperature for 2 hours (or in the refrigerator overnight) until the dough at least doubles in size. The gluten in dough will completely loosen over a long period of fermentation, which makes the dough stretch out easily.
Shape the dough. Spread 2 tablespoons olive oil evenly on a quarter sheet baking pan. Transfer the dough into the sheet pan and gently spread it out to all corners. The oil not only makes the dough spread easily and prevents it from sticking to the pan but it also creates a brown crispy crust when baked.
Second rise. Cover the sheet pan with plastic cling wrap and let the dough rise for 1 hour until the pizza dough almost rises to the rim of the sheet pan, about 1-inch thick. If the dough springs back from the edges, allow the gluten in dough relax for a few minutes and stretch it out.
Assemble and bake. When the dough is ready, evenly spread mozzarella cheese, garlic mushrooms, tomato sauce, basil and olive oil on top. Bake in a 450 F preheated oven for 20 to 25 minutes or until the top turns golden brown. Let the pizza cool for 5 minutes before slicing.

How to Serve Focaccia Pizza

Pizza always goes well with a big bowl of salad. Some of my favourites to serve with this garlic mushroom focaccia pizza are: greek salad, Mediterranean chickpea wedge salad, cucumber and tomato salad, and Mediterranean orzo pasta salad.

How to Store Leftover Pizza

How to store: Once cooled, stack up some of the pizza slices and wrap together in plastic cling wrap or store in a ziploc bag or airtight container and place in the refrigerator for up to 4 days.
How to reheat: Reheat in the oven or in the air fryer at 350 F for 5-10 minutes until warmed through.

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Baked BBQ Chicken Wings

Sweet and sticky, baked BBQ chicken wings are perfectly crispy, so delicious, and smothered in barbecue sauce. They are the perfect game day appetizer alongside some ranch dipping sauce or as a main dish served with a side salad. Plus, these are baked so they are so much better for than deep fried wings.

Is it even game day if there isn't a plate of piping hot chicken wings? They are kind of the appetizer for game day. Whether you like them spicy as in spicy buffalo hot wings, or breaded as in breaded fried chicken wings, or with a different flavour as in honey garlic chicken wings or crispy baked Asian chicken wings, it's the best appy for sharing.

Ingredients

To make baked BBQ chicken wings, you will need the following ingredients:

chicken wings - 2 lbs. of split wings (flat or drumettes), approximately 16-20 split wings.
vegetable oil
paprika
Italian seasoning (optional)
garlic powder
salt and pepper
BBQ sauce - made using tomato paste (or ketchup), soy sauce, vinegar, and honey (or maple syrup). You can also use ½ cup storebought BBQ sauce instead.
white sesame seeds - for garnish.

You will also need a large ziploc bag, quarter sheet baking pan with wire cooking rack, and a mixing bowl.

How to Make the Best BBQ Chicken Wings

Marinate the chicken wings. Pat dry chicken wings completely with a paper towel before adding seasoning. Place chicken wings into a ziploc bag, along with vegetable oil, Italian seasoning (if using), garlic powder, paprika, salt, and pepper. Press the air out of the bag and seal tightly. Press the seasoning around the wings to coat and place in the fridge to marinate at least 30 minutes.
Bake the chicken wings. Arrange the wings on a wire cooking rack on a quarter sheet baking pan and bake in a 400 F preheated oven for 40 minutes, flipping the wings halfway through baking.
Make the BBQ sauce. Prepare the BBQ sauce by whisking to combine tomato paste, soy sauce, vinegar and honey in a small bowl. Let the sauce mixture sit for 15 minutes or overnight in the refrigerator.
Coat and continue baking. Remove chicken from oven and use a brush to generously apply BBQ sauce over each wing. Place back into the oven for another 5 minutes. Flip the wings, apply BBQ sauce again on the other side and bake for another 5 minutes. The internal temperature for the chicken should reach 165 F.
Broil. Turn the broiler on high and broil the wings for additional 2-3 minutes to make the skin browned and crispy. Keep a close eye on broiler so that the wings don't burn.

Toss wings in more sauce. Place wings into a large bowl and pour remaining BBQ sauce on top. Toss to coat. Serve immediately with a sprinkle of sesame seeds.

Tips for Making Baked BBQ Chicken Wings

Use homemade or storebought BBQ sauce. If using storebought sauce, just use ½ cup of sauce.
Turn the wings halfway. Turning the wings halfway when baking in the oven will ensure even cooking.
How to double the recipe. Simply double the recipe and bake the wings in a larger half sheet baking pan.
How to store. These BBQ chicken wings are best served fresh. You can store them in the refrigerator for up to 3 days and reheat them quickly air fryer, oven, or microwave.

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Spaghetti Bolognese

Quick and easy spaghetti bolognese is one of those recipes that everyone should have in their back pocket. Spaghetti noodles are tossed in a rich and thick meaty bolognese sauce that is packed with so much flavour. It comes together in under 30 minutes from prep to table, making it the perfect weeknight meal.

Quick and easy 30-minute meals are kind of our jam over here. This spaghetti bolognese never disappoints. Some other family favourites for busy weeknights are stovetop mac and cheese with white cheddar, creamy lemon chicken piccata, creamy tortellini soup with sausage, and baked maple salmon.

Ingredients in Spaghetti Bolognese

To make our version of spaghetti bolognese, you will need the following ingredients:

spaghetti noodles
olive oil
ground beef
onion
garlic
tomato sauce and tomato paste
Worcestershire sauce
granulated sugar - helps balance out the sour tomato sauce and paste.
salt and pepper
fresh parsley
Parmesan cheese - to sprinkle on top when serving.

You also need a medium cooking bot or 4 qt. Dutch oven.

How to Make the Best Spaghetti Bolognese

Make the spaghetti. Bring a large pot of salted water to a boil over medium high heat. Add spaghetti noodles and ½ tablespoon olive oil and cook till al dente (fully cooked but still firm) according to package directions, about 10 minutes. Drain and rinse the noodles under cold water to cool off completely and set aside.
Make the meat sauce. Heat the remaining 2 tablespoons of olive oil in a medium cooking pot or 4 qt. Dutch oven for 2 minutes over medium high heat until the hot oil sizzles. Add ground beef and stir well to cook until browned, about 5-7 minutes. Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until soft and tender. Add tomato sauce, tomato paste, Worcestershire sauce, sugar, parsley, salt, pepper, and parsley. Stir well to combine. Bring the meat sauce to a simmer, then turn the heat down to low and simmer for 10 minutes uncovered.
Toss and serve. Add the spaghetti to the pot and toss well to coat with the sauce. Serve the spaghetti with a sprinkle of Parmesan cheese and fresh parsley on top.

Tips

How to serve: Serve spaghetti bolognese with a side of crusty garlicky bread to soak up any delicious extra sauce. Try pull apart garlic bread, rosemary garlic focaccia bread, no knead bread or slices of french baguettes. I also like to balance a big plate of pasta with a fresh salad on the side. Try Mediterranean chickpea wedge salad, easy Greek salad, or tomato cucumber avocado salad.
How to store. Store spaghetti bolognese in the pot with the lid on or in an airtight container and place in the refrigerator for up to 3 days. To reheat, simply reheat in the pot over the stove or reheat a smaller portion in a shallow saucepan or in the microwave. You may need to add a little water to thin out the sauce a bit and it may have thickened up when stored.

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No Knead Sesame Bread

No knead sesame bread is chewy, springy and airy with the perfect crunchy crackly crust coated with sesame seeds. It is so easy to make at home with just 10 minutes of actual prep work and NO kneading required. The rest of time needed is to allow the yeast do it's thing and rise. So easy.

Nothing beats a freshly baked loaf of bread, especially one that took minimal effort with no kneading required. Just like small batch no knead bread, no knead french baguettes, no knead focaccia bread and no knead ciabatta rolls, this no knead sesame bread fits right in.

No Knead Sesame Bread Ingredients

To make no knead sesame bread, you will need the following ingredients:

instant yeast - ready to use right away, and takes less time to prep than using active dry yeast.
water
flour - both whole wheat flour and all purpose white flour
salt
black sesame seeds

You will also need a kitchen scale (or measuring cups and spoons), mixing bowls, banneton, and 4 qt. Dutch oven (or oven-safe cooking pot with lid).

How to Make the Best No Knead Sesame Bread

Prepare the Dough (First Rise)

In a small cup, dissolve instant yeast and water and stir together. In a large bowl, add whole wheat flour, all purpose flour, and salt. Pour in the yeast mixture and mix with a silicone spatula until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover and let the mixture sit at room temperature for 3 hours, until doubled in size.

Shape the Dough (Second Rise)

Transfer dough to a floured surface and sprinkle dough with a little flour. Shape the dough into a tight ball by folding the edges over to the centre. Stretch the dough a little and fold all four sides to the centre like wrapping a present. Turn the dough over and use your bench scraper to push the dough back and forth to create a tight ball. Repeat this motion until the surface of the dough appears tight.

Cover the dough in black sesame seeds until it is evenly coated. Place the dough ball top side down into a proofing basket (banneton), or a medium-sized bowl (approximately 8-inches in diameter) to help the dough keep its shape. The sesame seeds not only act as toppings but also prevents the dough from sticking to the bottom. Sprinkle a little flour over the dough and cover with a lid or a dish towel so that the dough won't lose moisture and dry out.

Let the dough rise for the second time at room temperature for approximately 1 hour. Gently touch the dough with your fingertip. If the indentation remains or bounces back slowly, the loaf is proofed and ready for the oven. If the indentation springs back immediately, the dough requires a bit more time to rise.

Bake the Bread

Place a 4 qt. dutch oven or oven-safe cooking pot (approximately 8-inches in diameter) with a metal lid in the oven and preheat to 450° F. Cut out a piece of parchment paper about 12x12-inches in size. Flip the bowl (or banneton basket) containing the round dough upside down onto the centre of the parchment paper. Carefully transfer the parchment paper with dough back into the same bowl but so that the parchment paper lines the bowl. Let the dough rest until the oven is ready. This helps the dough keep its shape instead of spreading outwards.

Carefully remove the preheated pot from the oven and gently transfer the parchment paper and dough from the bowl into the preheated pot. Cover the lid and bake for 30 minutes.

After 30 minutes, remove the lid and continue baking the bread uncovered in oven for another 15-20 minutes. This will yield a crustier bread. To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when it's done.

Allow the bread cool down completely before slicing, about 1 hour.

How to Serve No Knead Sesame Bread

You can serve no knead sesame bread on its own with a side of olive oil and balsamic vinegar for dipping. It is also great paired with soup such as creamy cauliflower and garlic soup or creamless cream of asparagus soup, or used to make sandwiches like a tuna melt or roasted broccoli grilled cheese.

How to Store

How to store: Store no knead sesame bread in an airtight container or bread box for up to 2 days at room temperature, or for up to 1 week in the refrigerator.
How to freeze: Wrap the bread tightly in plastic cling wrap and place into an airtight container or freezer bag, and store in the freezer for up to 3 months. If freezing, you could also slice the bread first so that you can easily reheat one or two slices at time.
How to reheat: Place frozen slices directly in the toaster and toast on the freezer setting, or let the bread thaw overnight in the refrigerator or for a few hours at room temperature first and then reheat in the toaster, oven or air fryer.

Baking Bread Tips

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.

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Slow Cooker Bone Broth

Nutritious and wholesome slow cooker bone broth is healing, promotes physical wellness and health, and is so easy to make at home in a slow cooker or stockpot. It's packed with protein and natural collagen to promote gut and skin health. Sip it on its own or add it to soups, stews and sauces for incredible flavour and nourishment.

What is Bone Broth?

Bone broth is a restorative medicine-like food that a magic elixir for physical wellness. Bone broth is a liquid that is made from meaty animal bones and connective tissues (joints like necks, feet and knuckles) that is simmered in water for a long period of time. You can make bone broth using bones from any animal. Chicken, beef and pork are quite common. It is also often also simmered with vegetables, herbs and spices for flavour, and an acidic ingredient like wine or apple cider vinegar to help break down the protein and pull out all the nutrients from the bones to yield a protein-rich broth that is thick, gelatinous and highly nutritious.

Bone broth is different than stock due to its longer cooking time. But similar to stock, it can be used as a base for many foods such as soups, stews, sauces, and gravies.

Health Benefits of Bone Broth

There are numerous health benefits to consuming bone broth.

contains important vitamins and minerals - as the bone broth is simmering over an extended period of time, it releases nutrients into the water in a form that is easily absorbed by humans.
rich in amino acids such as gelatin - bone broth is associated with collagen, which is broken down into gelatin and other amino acids.
promotes gut health - bone broth is easy to digest and the gelatin in bone broth can aid in digestion, helping food move along your gut easily.
promotes skin health - amino acids in bone broth have been shown to form collagen to improve the hydration and elasticity of the skin which also improved the appearance of wrinkles.
other health benefits - bone broth has also been found to improve joint health, promote weight loss, improve sleep, help fight inflammation, and improve brain function.

Ingredients

To make bone broth you will need the following ingredients:

bones - 2 lbs. bones. I used beef marrow bones.
connective tissues - 2 lbs. of connective tissues. I used beef back ribs and oxtails.
vegetables - onion, medium carrots, and celery, to add flavour to the broth.
seasoning - garlic, ginger, bay leaves, and black peppercorns, to also add flavour to the broth.
apple cider vinegar - to help break down the proteins in the broth.

You will also need a quarter sheet baking pan, and a slow cooker (or large stockpot).

How to Make the Best Slow Cooker Bone Broth

Roast the bones. Pat dry beef bones with a paper towel and place them in a single layer on a quarter sheet baking pan, along with the onions and garlic. Roast in a preheated 375°F oven for 45 minutes until browned. Remove from oven and set aside.

Add ingredients into the slow cooker. In a 6-quart slow cooker (crockpot), add carrots, celery, bay leaves, ginger, and peppercorns. Transfer the roasted bones, onions and garlic into the slow cooker. Add enough water to just cover the bones and vegetables. Then add apple cider vinegar and cover the lid.
Cook in the slow cooker. Set to cook for 8 hours on the low temperature setting. Turn off the slow cooker and let the broth cool down to room temperature.

Strain the broth. Separate the bones and vegetables from the broth by straining the broth through a fine mesh strainer.
Refrigerate. Store the strained broth in a large mixing bowl and refrigerate it for at least 1 hour. You should notice the fat from the broth start solidifying on top of the broth. Remove the fat with a spoon.
Store. Store the broth in an airtight container like a large Mason jar. You can store the broth in the refrigerator for up to 1 week, or in the freezer for up to 6 months.

How to Make Bone Broth in a Stockpot

To make bone broth in a stock pot instead, follow the same steps above, except instead of adding everything to the slow cooker (crockpot), add it to the stockpot. Cover the pot and bring to a boil over medium heat. Then, reduce to low heat and simmer for at least 8 hours. Check the water level occasionally and remove foam that gathers around the rim. If the water level gets below the bones, add in more water. The longer you simmer the broth, the richer and more flavourful it will be.

Tips for Making Bone Broth

Roast the bones. By roasting the bones first, it adds a caramelization to the bones and releases some fat which adds better flavour to the broth.
Don't use too much water. You want to just add enough water to just cover the bones and vegetables. You won't want to end up with a watery diluted broth. You want it thick.
Save the fat layer on top. Refrigerate the broth for an hour and then spoon off the fat from the top. This will help your broth stay clear rather than muddy. You can save the fat that you spoon off and use it in cooking.
How to store. Store bone broth in an airtight container like a large Mason jar. You can store the broth in the refrigerator for up to 1 week. The broth will thicken up quite a bit when refrigerated. Once reheated, it will liquify again.
How to freeze. Store bone broth in an airtight container like a large Mason jar and store in the freezer for up to 6 months. Allow it to thaw in the refrigerator overnight before using. You can also freeze small portions in an ice cube mold. Then transfer to a freezer bag for quick and easy use.

How to Use Bone Broth

Sip on a cup of protein-rich bone broth on its own as a snack.
Add it to soups and stews such as mushroom barley soup, roasted butternut squash soup, creamy corn soup, or vegetarian ramen.
Use it to make sauces like easy homemade gravy.
Cook it in rice or grains like one pot rice pilaf with carrots or creamy parmesan risotto.

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Baked Spinach Dip

Warm, rich and creamy baked spinach dip is an easy appetizer that is packed with spinach, four types of cheese, and baked until warm, creamy and melty. It's cheesy, garlicky, and packed with so much flavour. This crowd-pleasing appetizer is easy to make ahead of time not just on game day but for any occasion.

This baked spinach dip is one of my favourite dips of all time. In fact, whenever I serve it as part of a larger spread of appetizers, it's one of the first to be finished. It just has the perfect balance of spinach and cheese, slowly baked to warm perfection. Not to mention the golden brown bubbly parts on the surface and edges. So so good.

I always serve baked spinach dip with a side of crusty bread or crackers for dipping. Some of my favourites are pull apart garlic bread, garlic naan bread, pita bread, french baguettes, sourdough bread, and green olive sourdough bread.

Ingredients

To make delicious baked spinach dip, you will need the following ingredients:

spinach - you can use either a 10 oz. pack of frozen spinach (thawed and drained), or 16 oz. of fresh spinach (cooked then drained).
cream cheese
mayonnaise
garlic
parmesan cheese
asiago cheese
onion powder
salt and pepper
mozzarella cheese - optional, for topping. You can also substitute this with other melty cheese like Monterey jack cheese or white cheddar cheese.

You will also need a medium mixing bowl and a small baking dish or mini cast-iron skillet.

How to Make the Best Baked Spinach Dip

Prepare the spinach.
- If using frozen spinach: Thaw and drain the frozen spinach, and wring out all the excess water. Then, coarsely chop the spinach.
- If using fresh spinach: Steam or boil the spinach until wilted. Let it cool down for about 5 minutes, or until cool enough to handle with your hands. Use your hands to squeeze out all the excess water. Then, chop.
Make the dip. In a medium mixing bowl, combine cream cheese, mayonnaise, garlic, parmesan cheese, asiago cheese, onion powder, salt and pepper. Mix until well blended. Add spinach and continue to mix until fully combined.

Top with cheese and bake. Transfer mixture into a small baking dish (about 5x5-inches). Sprinkle mozzarella cheese on top, if using. Bake in a 350 F preheated oven for 30 minutes until melted cheese is golden and bubbly. If the cheese is not as brown as you would like, turn the broiler on high for a minute or two. Keep a close eye on the broiler so that you don't burn the cheese.

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Tips for Making Baked Spinach Dip

Make sure to remove all the water from the spinach. You don't want your spinach dip to be watery and thin. To get a thick and creamy dip, you have to make sure to wring out all the water from the spinach, whether you are using frozen spinach or fresh. The easiest way to do this is to squeeze the spinach and let the water fall through your fingers. I usually take a small handful of spinach at a time and squeeze out the water 3-4 times. Then, I move on to the next batch. I then go back and repeat until no more water comes out.
Customize the dip. You can easily customize this baked spinach dip by adding different ingredients. Some of my favourite ways to switch things up is to add in ½ cup of artichoke hearts or cooked bacon (or both!).
How to make ahead. You can assemble this spinach dip a day before you bake it. Just complete all the steps and stop just before baking. Then, wrap your dish tightly with plastic cling wrap and refrigerate until ready to bake. When ready to bake, remove the dip from the fridge and let it sit at room temperature for about 30 minutes to bring it to room temperature first (or add about 5-10 more minutes to the baking time).
How to store. Store leftover baked spinach dip in an airtight container (or keep it in the baking dish, cover tightly with plastic cling wrap) and store in the refrigerator for up to 4 days.

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This recipe was originally posted in January 2016. It has been completely updated with new photos and helpful tips.

Healthy Banana Bread

Healthy banana bread is so delicious and moist. This easy recipe takes just 10 minutes to prep with a few simple pantry staples and contains no refined sugar or butter. They are a crowd favourite and freezer-friendly, so double up the recipe and freeze any extra for later.

I'm all about make the best loaves over here, whether that's healthy banana bread, lemon loaf with lemon glaze, cranberry sauce swirl pound cake or double chocolate loaf cake. I just can't get enough. They are so easy to make and are the perfect tea time treat.

What Makes this Banana Bread Healthy?

There are really 2 key things that make this banana bread healthier than others.

It is refined sugar-free and sweetened naturally with honey.
It contains no butter and uses coconut oil instead.

Ingredients

To make healthy banana bread, you need to gather the following ingredients:

all-purpose flour
baking soda + baking powder
ground cinnamon
salt
ripe banana - I used about 3 medium ripe bananas to get 2 cups of mashed banana.
coconut oil - you can also substitute this with olive oil.
honey - you can also substitute this with maple syrup.
sour cream or Greek yogurt
eggs

You will also need measuring cups and spoons, mixing bowls, and a 9x5 loaf pan (or 1 lb. loaf pan).

How to Make the Best Healthy Banana Bread

Prep. Preheat oven to 350 F. Lightly grease a 9x5 loaf pan (1 lb. loaf pan) with cooking oil spray or butter.
Combine dry ingredients. In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt. Whisk together and set aside.
Combine wet ingredients. In a medium bowl, mash the bananas using a fork or potato masher. Add coconut oil, honey, sour cream and eggs, and beat together using a hand mixer on medium-high speed until fully blended and smooth, about 2 minutes.
Add wet ingredients into dry ingredients. Pour the wet ingredients into dry ingredients and mix together with a rubber spatula until just combined and no dry ingredients is visible.
Bake. Pour the batter into the prepared loaf pan and bake for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and serve. Let the cake cool in the pan for 10-15 minutes, then invert to remove the loaf. Serve warm or at room temperature. Once cooled, cover the banana bread with plastic cling wrap to retain moisture.

Tips for Making Banana Bread

How to customize: This is a basic healthy banana bread recipe that can be customized as you please. You can fold in some chopped nuts, chocolate chips, or dried fruit into the batter at the last step.
How to ripen bananas: The bananas have to be ripe in order to make this recipe. If they are not yet ripe, place them in a 300F preheated oven for 20 minutes until dark brown. Allow them to cool down to room temperature before using.
How to store: Freshly baked banana can be stored at room temperature, covered well with plastic cling wrap, for up to 2 days. You can also store in an airtight container in the refrigerator for up to one week.
How to freeze: Once baked and cooled, wrap the banana bread tightly with plastic cling wrap and place inside a freezer bag or air tight container, and freeze for up to 3 months. You can freeze the entire loaf or slice up and freeze individual slices. To eat, first let them thaw first at room temperature or overnight in the refrigerator. You can eat as is, or warmed it up in the microwave, oven or air fryer.

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Leftover Turkey Stuffed Peppers

Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. Colourful bell peppers are stuffed with roasted turkey, vegetables, herbs and cheese. They're a great way to get in those veggies and to use up any leftover turkey from a holiday meal. A total crowd-pleaser.

Stuffed peppers are one of my favourite meals to make. I love how they are individually portioned out in a cute little package. There are also endless ways that you can stuff them, whether with turkey, beef, or keeping them vegetarian like in these easy vegan stuffed bell peppers.

These leftover turkey stuffed peppers are also such a great way to use any leftover turkey after a holiday meal. But you can enjoy this all year round by easily making a batch of tender slow cooker turkey breast, juicy roasted turkey breast, or soy glazed braised turkey breast and cut it up for these peppers.

Some other delicious ways to use leftover turkey are in creamy turkey orzo soup, turkey tetrazzini with spinach, and leftover turkey fried rice.

Ingredients

bell peppers - 4 large bell peppers in any colour that you like. I like to find ones that are large and round and easy to stuff.
cooked turkey breast - this is a great way to use any leftover turkey breast from a whole roast turkey, slow cooker turkey breast or juicy roasted turkey breast. Turkey stuffed peppers are also often made with ground turkey. You can substitute it easily but be sure that you fully cook it when making the filling.
vegetables - mushrooms, onion, garlic, and cauliflower. Most stuffed peppers contain rice, but we kept this gluten-free and low carb by using finely chopped cauliflower (the idea was cauliflower rice). You can easily add in rice if you prefer.
olive oil
tomato sauce - a little tomato sauce for flavour but not too much as we didn't want the filling to be swimming in sauce.
seasonings - soy sauce, Italian seasoning, salt and pepper.
mozzarella cheese - I like mozzarella in this because it is nice and gooey. You could substitute with any other gooey type of cheese like provolone, monterey jack, or white cheddar.
fresh parsley - to garnish on top. You can substitute with other fresh herbs such as chopped basil or thyme.

You will also need a large half sheet baking pan or a 9x13 casserole dish.

How to Make the Best Leftover Turkey Stuffed Peppers

Prepare the bell peppers: Preheat oven to 375 F. Cut the bell peppers in half lengthwise and remove and discard the seeds. Place the halved peppers on a large half sheet baking pan and lightly season with salt and pepper. Roast the peppers for 15 minutes until softened.
Make the filling: Meanwhile, heat oil in a large shallow saucepan or Dutch oven for 2 minutes over medium high heat until sizzling hot. Add mushrooms and sauté until golden brown, about 4-5 minutes. Stir in onion and garlic and sauté until fragrant, about 2 minutes. Add cauliflower and turkey. Stir well to combine, and cook for 2 more minutes. Stir in tomato sauce, soy sauce and Italian seasoning. Add ½ cup mozzarella cheese and stir well to mix all evenly. Remove from heat and season with salt to taste, if needed.

Assemble the stuffed peppers: Fill up each roasted bell pepper with the turkey mixture and sprinkle remaining mozzarella cheese on top.

Bake: Bake the assembled stuffed peppers for 25 minutes until the melted cheese turns golden brown. Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley on top.

Tips

How to substitute the turkey: You can easily substitute the cooked turkey with ground turkey. Make sure that it is fully cooked when you add it to the filling, before you move on to the next step of adding the tomato sauce. You can also substitute the cooked turkey with cooked chicken. Follow the recipe the exact same using leftover whole roast chicken or a store-bought rotisserie chicken.
Customize the vegetables: This recipe is so versatile and you can literally throw in anything you want. Use any vegetables that you want, just cut them up into small pieces. Some great options are carrots, corn, or broccoli.
Add in a grain: We used finely chopped cauliflower as "cauliflower rice" to keep this dish gluten-free and low-carb, but you can easily add in rice if you prefer.
How to serve: Serve these stuffed peppers on their own as a complete meal, or add in a side of roasted vegetables or a side salad.

Make Ahead and Storing Instructions

Turkey stuffed peppers are an excellent option for meal prep because they can be made in advance and freeze and reheat really well. You can make the peppers completely in advance, or just make the filling ahead of time. This makes life so much easier when craving for a fast and healthy dinner.

How to store: Store the cooked stuffed bell peppers (or just the cooked filling) in an airtight container with the cut side up for up to 2-3 days in the refrigerator.
How to freeze: Store the cooked stuffed bell peppers (or just the cooked filling) in a freezer-safe airtight container with the cut side up for up to 3 months in the freezer.
How to reheat: If frozen, allow the stuffed peppers to thaw overnight in the refrigerator. Then reheat in a 350F preheated oven until warmed through, about 10 minutes, or in a 350F air fryer for 5 minutes.

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Turkey Tetrazzini with Spinach

Creamy leftover turkey tetrazzini with spinach is a simple, easy and delicious recipe that is comforting, creamy and cheesy. Cooked turkey and spaghetti is tossed into a creamy spinach and mushroom sauce and then baked with mozzarella cheese on top until golden brown. This casserole pasta dinner is a family favourite, perfect for busy weeknights. Plus, to make things even easier, you can make this freezer friendly meal ahead of time.

This creamy turkey tetrazzini is a great way to use any leftover turkey after a holiday meal. But you can enjoy this all year round by easily making a batch of tender slow cooker turkey breast or juicy roasted turkey breast and shred it up for this soup.

Some other delicious ways to use leftover turkey are in creamy turkey orzo soup, leftover turkey wild rice soup, and leftover turkey fried rice.

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

Ingredients in Turkey Tetrazzini

spaghetti - cooked in salted water with some olive oil to prevent the noodles from sticking together.
shredded cooked turkey - this is a great way to use any leftover turkey from a whole roast turkey, slow cooker turkey breast or juicy roasted turkey breast. You can also easily substitute the turkey with cooked chicken.
creamy sauce - made with olive oil, white mushrooms, onion, garlic, salt and pepper, all-purpose flour, chicken broth, lemon juice and heavy cream.
fresh baby spinach
mozzarella cheese - to add on top.
fresh parsley - to garnish on top.

You will also need a shallow saucepan (or 4 qt. Dutch oven), 9x13 casserole pan, and aluminum foil.

How to Make the Best Leftover Turkey Tetrazzini with Spinach

Make the spaghetti noodles. Bring a large pot of salted water to a boil over medium high heat. Add spaghetti and olive oil. Cook until al dente (fully cooked but still firm), about 10 minutes. Drain the noodles in a colander and rinse under cold water to stop the cooking process and cool down. Set aside.
Make the creamy sauce. Heat olive oil in a large saucepan for 2 minutes over medium high heat. Add mushrooms and sauté until golden brown, about 4-5 minutes. Stir in onion and garlic, and sauté until fragrant, about 2 minutes. Add salt, pepper and flour. Stir well to combine, about 1 minute. Pour in chicken broth and lemon juice and whisk until the sauce is smooth and uniform. Whisk in heavy cream and bring the sauce to a simmer over medium heat. Let it simmer and stir occasionally until thickened, about 5-10 minutes. The sauce should be similar to in consistency to gravy and thick enough to coat the back of a spoon.
Add spinach, spaghetti and turkey. Remove from heat and stir in spinach until wilted, about 1 minute. Add in cooked spaghetti and shredded turkey. Toss well until fully combined and coated.

Assemble the tetrazzini. Transfer the mixture into a 9x13 casserole pan and evenly top with mozzarella cheese. Lightly grease a large piece of aluminum foil and cover the pan. Greasing the foil prevents the melted cheese from sticking to the foil while baking.
Bake. Bake the tetrazzini covered in a 350F preheated oven for 25 minutes. Then, remove the foil and bake uncovered for another 15 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn on broiler on high and broil for 3-4 minutes to brown the cheesy crust and get it crispy.
Serve. Let the tetrazzini rest for 10 minutes before serving. This is to ensure the cream sauce sets a bit and is not too runny.

Tips

How to substitute the turkey: You can easily substitute the cooked turkey with cooked chicken. Follow the recipe the exact same using leftover whole roast chicken or a store-bought rotisserie chicken.
How to customize: You can customize this tetrazzini by adding other vegetables you may have on hand such as broccoli, or cauliflower.
How to serve: I like to serve this turkey tetrazzini with some cheesy garlic dinner rolls or rosemary garlic focaccia bread and a big salad on the side.

Storing, Freezing and Make Ahead Instructions

How to store tetrazzini before baking: Store assembled uncooked turkey tetrazzini (up to the point of baking) in the refrigerator for up to 2 days, covered in aluminum foil.
How to store tetrazzini after baking: Store turkey tetrazzini in the pan, sealed with aluminum foil, or transfer to an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.
How to freeze tetrazzini before or after baking: Store turkey tetrazzini (either uncooked or cooked) in the freezer for up to 3 months, covered in foil. I would recommend using a disposable 9x13 aluminum pan for assembling the tetrazzini in if you are planning to freeze it.
How to reheat frozen tetrazzini: To reheat frozen uncooked lasagna, allow it to thaw in the refrigerator overnight. Then, bake according to recipe instructions.
- To reheat frozen cooked tetrazzini, allow it to thaw in the refrigerator or kitchen counter. Then cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.

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Greek Lemon Roasted Baby Potatoes

Quick and easy Greek lemon roasted baby potatoes are crispy on the outside and tender on the inside, packed with a Greek flavour blend of lemon, garlic and herbs. These delicious roasted potatoes are so easy to throw together in just a few simple steps.

We are obsessed with anything that involves Greek flavours. I mean, what is there not to love? Bright flavours that lighten up any dish. Some of our favourites to serve alongside this are Greek lemon garlic whole roast chicken or souvlaki chicken skewers, easy tzatziki sauce, and a greek salad. These lemon roasted baby potatoes also pair nicely with any meat on the menu including herb-crusted rack of lamb, ribeye steak, or baked maple salmon.

Ingredients

To make these delicious Greek lemon roasted baby potatoes, you will need the following ingredients:

baby potatoes - 2 lbs. of washed and halved baby potatoes. You can also substitute with any kind potatoes that you have on hand such as red potatoes, Yukon gold potatoes, or russet potatoes. Just cut them into 1-inch pieces.
olive oil - can also substitute with vegetable oil.
garlic
freshly squeezed lemon juice
Italian seasoning - Italian seasoning contains a great blend of dried herbs and spices including dried basil, dried oregano, dried parsley, dried thyme and garlic powder.
salt and pepper

You will also need a large mixing bowl, measuring spoons, and a quarter sheet baking pan. For maximum crispiness, use a larger half sheet baking pan to really spread out the potatoes.

How to Make the Best Greek Lemon Roasted Baby Potatoes

Combine ingredients. In a large mixing bowl, add potatoes, olive oil, garlic, 2 tablespoons lemon juice, Italian seasoning, salt and pepper, and toss to combine until evenly coated.
Roast. Transfer to a quarter baking sheet and spread the potatoes out evenly into a single layer. Roast in a 400F preheated oven for 35-40 minutes, until golden brown and fork tender (fork inserted easily comes out).
Serve. Remove from oven and serve immediately on a plate. Drizzle with the remaining 1 tablespoon lemon juice over top and toss to combine.

Frequently Asked Questions and Tips

Can I double this recipe? Absolutely. But if you double the recipe, then make it in a larger half sheet baking pan, or in 2 batches, as the potatoes need to be arranged in a single layer to cook evenly and get crispy.
Can I cook these in the air fryer? Yes. To make these Greek lemon potatoes in the air fryer, arrange them in a single layer in the air fryer basket (you will likely need to do this in two or more batches so that you are not overcrowding the pan). Air fry at 375°F for 20-22 minutes shaking the basket halfway through, until the potato skins are golden brown and tender.
How do I store and reheat? Transfer the baby potatoes to an airtight container and store in the refrigerator for up to 4 days. To reheat, transfer into a 300F preheated oven or air fryer basket and heat for 5-10 minutes, until warmed through.

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Creamy Turkey Orzo Soup

Warm and cozy, creamy turkey orzo soup is wholesome, hearty, and filling, packed with so much flavour. This delicious one pot meal made with leftover turkey, orzo pasta, vegetables, and spinach is pure comfort food in a bowl. It has all the vibes of a classic noodle soup, but is just so much more creamier. It's a family favourite and the easiest weeknight meal to make in just 30 minutes.

This creamy turkey orzo soup is a great way to use any leftover turkey after a holiday meal, but you don't have to always wait for the holidays to make this. Simply make tender slow cooker turkey breast and shred it up for this soup.

Some other ways to use leftover turkey are in leftover turkey wild rice soup, leftover turkey fried rice, turkey tetrazzini, and leftover turkey stuffed peppers.

Ingredients

To make this creamy turkey orzo soup, you will need the following ingredients:

cooked turkey - This is a great way to use any leftover turkey from a whole roast turkey, slow cooker turkey breast or juicy roasted turkey breast. You can also easily substitute the cooked turkey with cooked chicken.
orzo - add uncooked orzo directly to the pot and let it cook with the soup. Orzo is a tiny, quick-cooking pasta that is shaped like rice.
olive oil
vegetables - onion, celery, and carrots. These are the standard vegetables I use in almost all my soups.
garlic
all purpose flour - to add some thickness to the soup.
chicken stock
Italian seasoning
salt and pepper
heavy cream - makes the soup creamy.
baby spinach - if you are not a big spinach person, you can easily leave this out or replace with baby kale.

You will also need a medium cooking pot (I used my 4 qt. dutch oven).

How to Make the Best Creamy Turkey Orzo Soup

Sauté the vegetables. Heat olive oil in a 4 qt. Dutch oven or medium cooking pot over medium-high heat. Add onions, celery, and carrots, and sauté until soft, about 5-7 minutes. Then, add garlic and sauté for one minute.
Add stock and seasoning. Add flour and cook for one minute, continuously stirring. Then, add one cup of chicken stock and stir until flour is dissolved. Add remaining stock, Italian seasoning, salt and pepper. Stir to combine.
Add turkey and orzo. Stir in turkey and orzo and bring to a boil over high heat. Lower the heat to medium, and cook for 10 minutes, until orzo is cooked through. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
Stir in cream and spinach. Remove from heat and stir in the cream until fully incorporated. Add spinach and stir until wilted, about 1 minute.
Serve. Season with salt and pepper as needed, to taste. Serve immediately with a squeeze of fresh lemon juice (if desired).

How to Serve Creamy Turkey Orzo Soup

Serve this creamy turkey orzo soup immediately with a side of crusty bread for dunking. Some of my favourite bread to pair with this are homemade no yeast biscuits, easy ciabatta rolls, no knead tomato focaccia bread, or slices of homemade French baguette.

Frequently Asked Questions and Tips

Can I use chicken instead of turkey? Yes, absolutely. You can also easily substitute the cooked turkey with cooked chicken. Follow the recipe the exact same using leftover whole roast chicken or a store-bought rotisserie chicken.
How long does this soup last? Creamy turkey orzo soup is best served immediately. You can store leftovers in the refrigerator for up to 3-4 days. Store it in the pot (covered with the lid) or transfer to an airtight container.
Can I freeze this soup? Yes. Allow the soup to cool to room temperature first, then transfer it to into an airtight container or freezer bag and freeze in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator or for a few hours at room temperature on the kitchen counter.
How do I reheat turkey orzo soup? Reheat on the stove over medium heat for a few minutes until warmed through. Note that the orzo will continue to soak up water and expand almost double or triple its size. To reheat, you will likely need to add a little water to thin out the soup again.

More Soup Recipes

This quick and easy creamy turkey orzo soup forms a part of my 25 warm and cozy fall soup recipes. Follow the link to check out all of my 25 fall favourite soups.

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Slow Cooker Leg of Lamb with Vegetables

Easy Mediterranean slow cooker leg of lamb with vegetables is succulent, tender and juicy seasoned with fresh herbs and packed with flavour. This one pot slow cooker meal complete with baby potatoes and carrots is easy to prep in just 15 minutes. It's perfect for a big holiday meal or easy enough for a weeknight dinner.

This slow cooker leg of lamb with tender vegetables is a complete dinner that you can serve on its own, similar to our roast lamb with vegetables. Just throw everything into your crockpot on a busy weekday and come home to a delicious dinner waiting for you. I like to always add a side of white long-grain rice or a one pot rice pilaf to soak up all the delicious slow cooker juices.

Ingredients

To make this slow cooker leg of lamb, you will need the following ingredients:

leg of lamb - boneless leg of lamb, about 3-4 lbs.
lamb seasoning rub - made with olive oil, minced garlic, paprika, fresh sage, fresh thyme, fresh mint, cumin powder, salt and pepper.
baby potatoes
carrots
onion
peeled tomatoes - I used a 28 oz. can of peeled tomatoes.
soy sauce
cumin seeds
fresh thyme
water
fresh parsley - optional, for serving.

You will also need a skillet for searing the lamb (cast-iron preferred), and a slow cooker (crockpot).

How to Make the Best Slow Cooker Leg of Lamb

Season the lamb: Pat the lamb completely dry with a paper towel before adding seasoning. In a small bowl, mix together olive oil, garlic, paprika, sage, thyme, mint, cumin, salt and pepper. Stir well into a smooth paste. Using a paring knife, make a few small incisions through the leg of lamb. Rub and spread the marinade mixture over the lamb including the inside of the leg and inside the incisions. Wear disposable gloves to make it easier to clean up.
Sear the lamb: Heat a large cast-iron skillet over medium high heat and sear the lamb on all sides until browned, about 3-4 minutes per side.
Prepare the slow cooker: Transfer the lamb into the slow cooker/crockpot. You can cut the leg of lamb in half to reduce cooking time in the slow cooker. Add in baby potatoes, carrots onion, canned tomato, soy sauce, cumin and thyme. Add water on the sides until the lamb is almost submerged in the mixture (about 2-3 cups). Do not pour the water directly onto the seasoned lamb.
Cook in the slow cooker: Cover and seal the lid and set to cook on high for 4-6 hours or low for 8-10 hours. The lamb should be fully cooked in 3 hours on high but will become much more tender the longer it's cooked in the slow cooker.
Serve: Slice the lamb and serve over rice with the slow cooked vegetables. Drizzle with juice from the slow cooker and sprinkle some chopped parsley on top.

Tips

Sear the lamb: Searing the lamb before slow cooking it creates a beautiful brown crust and creates more depth of flavour. You can skip this step if you don't have the time, and still have a delicious meal.
How to store: Store slow cooker leg of lamb in an airtight container for up to 3 days in the refrigerator.
How to freeze: Freeze the lamb in an airtight container or freezer bag for up to 2 months. To serve, thaw overnight in the refrigerator and heat in a saucepan and over medium heat until fully heated through.

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Gingerbread Granola

There is nothing better than homemade gingerbread granola that makes your home literally smell like the holidays. This gluten-free, vegan, and refined-sugar free granola is packed with rolled oats, warm winter spices, rich molasses, sweetened with maple syrup and has a generous amount of pecans, almonds and cranberries. Make extras because this granola is crave-worthy.

When you are craving gingerbread cookies, but you don't want eat them for breakfast, festive and perfectly crisp gingerbread granola is the solution. It's so quick and easy to prepare a batch that will last up to 2 weeks, which is such a life-saver on busy mornings. It's also an amazing choice to add to your Christmas morning breakfast or brunch menu.

Ingredients

To make festive gingerbread granola, you will need the following ingredients:

rolled oats - use rolled oats and not quick oats.
pecans and slivered almonds - or substitute with any other type of nuts that you like. Try pistachios, walnuts or hazelnuts.
ground cinnamon
ground ginger
olive oil - you can substitute this with coconut oil or melted butter.
maple syrup
molasses
vanilla extract
salt
dried cranberries

You will also need measuring cups and spoons, mixing bowls, and a ½ pan baking sheet.

How to Make the Best Gingerbread Granola

Combine ingredients. In a large bowl, combine rolled oats, pecans, slivered almonds, cinnamon, ginger and salt. In another bowl, combine olive oil, maple syrup, molasses, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to combine until fully incorporated.

Bake the granola. Spread the granola mixture onto a large parchment-lined half sheet baking pan. Bake in a 350 F preheated oven for 25-30 minutes, tossing the granola once halfway.

Cool down and add cranberries. Remove from oven and let it cool down (about 15 minutes). Then, mix in dried cranberries and toss to combine.

How to Serve Gingerbread Granola

Granola is such a versatile item to have on hand because you can serve it in so many different ways. Have it for breakfast over a bowl of milk or yogurt, or layer it in a yogurt parfait, serve it for lunch sprinkled over banana toast with honey, or just snack on it by the handfuls throughout the day.

How to Store Granola

How to store: Store homemade granola in an airtight container (such as a glass canning jar) for up to 2 weeks.
How to freeze: Wrap granola tightly in plastic cling wrap and place inside a freezer bag. Store in the freezer for up to 3 months.

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Slice and Bake Pecan Shortbread Cookies

Slice and bake pecan shortbread cookies are sweet, nutty and buttery shortbread cookies packed with finely chopped pecans that melt in your mouth. They are rolled in brown sugar and more pecans, sliced and baked. They are easy to make making the perfect cookie to include as part of a cookie exchange on your holiday baking list, or for any time of the year.

These cookies are so easy to make and you can even freeze them or freeze a roll of cookie dough and be ready to bake a batch whenever you please. Some other easy cookies to bake are soft and chewy peanut butter butter cookies, chocolate crinkle cookies, m&m cookies, and soft and chewy ginger cookies.

Ingredients

butter - the most important ingredient in shortbread.
Confectioner's sugar - this creates cookies that melt-in-your-mouth. You could also use granulated sugar for the same taste, but the texture will not be the same.
all-purpose flour
pure vanilla extract - adds a hint of flavour
pecans - finely chopped, either by hand or throw it into a heavy duty blender or food processor and pulse mix until fine, but not yet powdery. You can feel free to substitute the pecans with any other nuts such as walnuts or almonds.
for rolling - more finely chopped pecans and dark brown sugar. You can use light brown sugar or even coarse white sugar. I like the dark brown because of the deep colour that it adds.

You will also need measuring cups and spoons, mixing bowl, plastic cling wrap, large half sheet baking pan, and wire cooling rack.

How to Make the Best Slice and Bake Pecan Shortbread Cookies

Make the shortbread dough: Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add pecans and beat until incorporated. The dough will look very dry at this point. Turn the mixer to high speed and beat for 2 minutes until dough starts to clump together becomes more breadcrumb-like and less dry (You should be able to easily shape the dough into a ball using your hands).
Shape the dough into logs: Divide the dough in half and shape each into a ball. Then roll into a log, 2-inches in diameter. You can roll it thicker but you will get less cookies out of it. Wrap the logs tightly with plastic cling wrap.

Chill the dough: Refrigerate for 2 hours, up to overnight. You could even save one log for later and store in the freezer for up to 3 months.
Roll the logs: In a small bowl, stir together pecans and dark brown sugars until combined. Transfer to large plate and roll the chilled logs all over until completely coated. If you are having trouble getting the coating to stick, then roll the cookies in the coating after you have sliced them.

Slice the cookies: Use a sharp long knife to cut the dough into ¼-inch to ½-inch slices, and place about 1-inch apart on two half sheet baking pans lined with parchment paper or a silicone baking mat.

Bake: Bake for 10-12 minutes until just starting to brown on the edges. Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.

How to Store and Freeze Shortbread

Shortbread Cookies:

How to store shortbread cookies: Once cooled, store shortbread cookies in an airtight container at room temperature for up to 4 days.
How to freeze shortbread cookies: Once cooled, arrange the cookies in a single layers in an airtight container, layered in between pieces of parchment paper. Store in the freezer for up to 3 months.

Shortbread Cookie Dough:

How to store shortbread cookie dough: Store shortbread cookie dough once shaped into a log and wrapped tightly with cling wrap for up to 3 days in the refrigerator before baking.
How to freeze shortbread cookie dough: Once the dough has been shaped into a log and wrapped tightly with cling wrap, transfer to an airtight container or freezer bag and store for up to 3 months. To use, allow the dough to thaw in the refrigerator overnight or on the kitchen counter for one hour before coating, slicing and baking.

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25 Best Christmas Mains and Entrees

When it comes down to planning Christmas dinner, the Christmas main and entree has to be a showstopper. Whether you are sticking to traditional recipes like a holiday glazed baked ham or whole roast turkey, or opting for something smaller and new, like a tender herb-crusted rack of lamb or juicy slow cooker turkey breast, I have you covered. Today, I am sharing my 25 most popular and favourite best Christmas mains and entrees.

Holiday Glazed Baked Ham

Easy holiday glazed baked ham is juicy, succulent and flavourful, coated in a brown sugar honey glaze with and baked until caramelized and golden brown.

Prime Rib Roast

This Prime Rib Roast is a tender and juicy cut of beef marbled with fat. It is incredibly flavorful, delicious, and good - flavored with simple ingredients.

Roasted Pork Tenderloin

Quick easy roasted pork tenderloin with sauce is juicy, tender, and flavorful. Ready in 30 minutes, it's perfect for busy weeknights or a holiday dinner.

Best and Juiciest Roast Turkey

The best and juiciest roast turkey cooks faster that traditional methods and requires no brining. It's so tender and juicy every time.

Mushroom Wellington

Mushroom Wellington is a vegetarian entree filled with mushrooms, vegetables, fresh herbs, and pecans, wrapped in flaky puff pastry and baked until golden.

Herb-Crusted Rack of Lamb

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

Dutch Oven Whole Roast Chicken

Easy Dutch oven whole roast chicken with the crispiest golden skin is juicy, tender and succulent and packed with flavour. Just takes 15 minutes to prep.

Roast Beef

Homemade roast beef is roasted on high heat and slow cooked on low heat for the best texture - browned crust on the outside and tender, moist, juicy inside.

Honey Glazed Roast Pork with Vegetables

Easy one pan honey glazed roast pork is moist, tender, and juicy, coated with an irresistible honey glaze and packed with potatoes, green beans and apples.

Ground Beef Meat Pie

Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food and a classic French Canadian dish on Christmas eve.

Easy Juicy Roasted Turkey Breast

This easy Juicy Roasted Turkey Breast is the perfect main course for a small, intimate Thanksgiving dinner without the hassle of roasting a whole bird.

Stuffed Pork Loin

This juicy tender Stuffed Pork Loin filled with a delicious mushroom and spinach stuffing is a gorgeous entree to serve at your next dinner party.

Asian Five-Spice Roast Turkey

Asian five-spice roast turkey is tender and juicy, marinated with a delicious flavourful Asian rub and has a crispy brown skin. The perfect holiday dinner.

Sheet Pan Lamb Chops

Sheet pan lamb chops with vegetables are healthy and delicious, easy to make, and easier to clean up. Perfect for busy weeknights or a holiday dinner.

Roasted Spatchcock Chicken (Butterflied Chicken)

Quick and easy roasted spatchcock chicken (butterflied chicken) seasoned with garlic and thyme is juicy, tender, delicious and flavourful with minimal prep.

Glazed Honey Balsamic Pork Chops

Quick and easy, glazed honey balsamic pork chops are tender and juicy, seared in thyme and coated with a honey balsamic sauce. Make it in under 30 minutes.

Skillet Shepherd's Pie

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

Pineapple Glazed Ham Slices

Sweet and savoury pineapple glazed ham slices are perfect for a holiday dinner. With a caramelized glaze, this ham is dressed to impress.

Pot Roast

There's nothing better than a classic Pot Roast for Sunday Dinner. It's hearty, wholesome, and filling comfort food that can feed the whole family.

Instant Pot Turkey Roast

Instant pot turkey roast with homemade gravy is easy to prepare in minutes, the fastest way to cook turkey, and delivers flavorful, juicy, tender turkey.

Roast Stuffed Chicken

Roast Stuffed Chicken is easy to make and has everything you need for a meal in one pan. Serve it for a special occasion or weekly for Sunday roast dinner.

Instant Pot Whole Chicken

Instant pot whole chicken with gravy is tender, juicy, and flavorful. It's the fastest way to cook a whole rotisserie chicken for dinner in just 40 minutes.

Instant Pot Turkey Breast

Instant pot turkey breast is the most tender and juicy turkey you'll ever try. It's so easy to make in the pressure cooker and requires little prep.

Creamy Chicken Roulade with Spinach and Mushrooms

Give your chicken breasts an upgrade by stuffing them to make fancy, juicy chicken roulade with spinach and mushrooms topped with a creamy alfredo sauce.

Classic Meatloaf

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

Greek Lemon Garlic Whole Roast Chicken

Easy Greek lemon garlic whole roast chicken is tender, juicy and succulent with the crispiest skin. Prep this flavourful one pan meal in just 15 minutes.

Instant Pot Osso Buco

Instant pot osso buco is a delicious, classic Italian recipe with braised veal shanks stewed with vegetables in a thick, savory red wine and tomato sauce.

Slow Cooker Turkey Breast

Soft, tender and juicy slow cooker turkey breast with the crispiest skin and fresh fall herbs is the easiest way to cook a turkey this holiday season.

Vegetarian Shepherd's Pie

Ditch the ground lamb and enjoy this cozy Vegetarian Shepherd's Pie that uses a blend of perfectly seasoned mushrooms and lentils instead.

Easy Roast Lamb with Vegetables

Easy roast lamb with vegetables is tender, juicy, and succulent and packed incredible flavour. This fancy holiday dinner is easy to prep in just 15 minutes.

Instant Pot Whole Turkey

Instant pot whole turkey is a tender, juicy, and delicious holiday main. Ready in under 2 hours, it's the fastest and easiest way to cook a whole turkey!

Roasted Balsamic Chicken with Cranberries

If you're scrambling to figure out dinner with less than 30 minutes on hand, this sweet and tangy roasted balsamic chicken with cranberries will save the day.

Apple Cider Chicken with Butternut Squash

One of my favourite chicken recipes is quick, easy, one pan apple cider chicken with butternut squash, apples, and thyme, cooked in an apple cider sauce. Serve this fall meal in just 40 minutes.

Air Fryer Lamb Chops

Juicy, tender, and delicious, Air Fryer Lamb Chops are flavorfully marinated and then air fried for under 15 minutes. Change the way you cook lamb forever!

Pesto Whole Chicken

Pesto whole chicken baked over a bed of vegetables is the juiciest and most flavorful chicken you'll ever taste. Quick and easy to prep and pop in the oven.

Soy Glazed Braised Turkey Breast with Five-Spice

Soy glazed braised turkey breast with Asian five-spice is moist, tender, succulent and the juiciest turkey ever with browned and crispy skin. So flavourful.

Garlic Rosemary Rack of Lamb

Ready in under 30 minutes, juicy and tender garlic rosemary rack of lamb is an exquisite dish bursting with incredible flavours in each and every bite.

Slow Cooker Whole Chicken

Slow cooker whole chicken is soft and tender and literally falls off the bone. It is the easiest way to cook a rotisserie chicken with a few minutes prep.

Roasted Turkey Legs with Vegetables

Tender, succulent and flavourful, easy roasted turkey legs with crispy skin and vegetables is a complete wholesome turkey dinner and family favourite.

Slow Cooker Leg of Lamb with Vegetables

Easy Mediterranean slow cooker leg of lamb with vegetables is succulent, tender, juicy, and flavourful, seasoned with fresh herbs. Prep the crockpot in just 15 minutes.

Prep and Storing Tips

How to make ahead: I would recommend making these main dishes fresh on the day that you are serving them. However, you can prep your ingredients as much as possible so that you have one less thing to worry about. Whether that is chopping vegetables, marinating meat, or preparing glaze. You can store all your prepared ingredients in airtight containers in the refrigerator.
How to store: Store any leftovers in an airtight container for up to 3 or 4 days in the refrigerator. Check the individual recipes for full storing instructions.
How to reheat: To reheat, place leftovers in the air fryer or in the oven at 300F for 10-20 minutes until warmed through.

More Christmas Recipes

Once you have figured out the main dish that you will be serving on your Christmas dinner menu, start planning the sides and dessert. Browse through my most popular holiday recipes:

Did You Make Any of These Christmas Mains and Entrees?

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

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Cornmeal Cheddar Biscuits

Flaky cornmeal cheddar biscuits are simple, buttery, cheesy, and so delicious. These savoury biscuits have the perfect golden tops, are loaded with cornmeal and white cheddar, and are so quick and easy to make. They are perfect to add to any meal, whether that's for breakfast, lunch or dinner, or enjoyed as a snack.

What I love about fresh homemade biscuits, including easy classic biscuits and garlic cheddar biscuits, is that they are so quick and easy to make. In fact, they might be the easiest bread to make. Since there is no yeast in them, you can literally whip up a batch in under 40 minutes.

Ingredients

To make flaky cornmeal cheddar biscuits, you will need the following ingredients:

all-purpose flour
cornmeal - I used a fine cornmeal, but you can use any grade that you have. Using a medium cornmeal will just create a slightly different texture.
baking powder + baking soda - to get that rise and volume.
salt - adds flavour.
butter - very cold butter.
buttermilk - very cold buttermilk. You can also substitute this with whole milk.
sharp white cheddar - I like the flavour sharp cheddar adds, but you can use any sharpness that you like. You can also use in yellow cheddar if you prefer.

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

How to Make the Best Flaky Cornmeal Cheddar Biscuits

Make the dough. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fork until butter is the size of small peas. Add the grated cheddar and stir to combine. Slowly pour in the buttermilk and mix just until combined. Be careful not to overmix.

Layer the dough. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick square. Cut the dough into 4 even squares and stack them on top of each other.

Shape the biscuits. Lightly dust a rolling pin and the work surface again with flour. Roll the dough into a 1-inch thick rectangle (approximately 9x12-inches). Cut the dough into 12 square pieces (or cut into 15 pieces for smaller biscuits) and transfer them to the prepared baking sheet.

Chill the biscuits. Transfer the baking sheet into the freezer for 15 minutes. Meanwhile, preheat oven to 425 F and line a large half sheet baking pan with a silicone baking mat or parchment paper.
Bake. Remove the biscuits from the freezer and bake for 15-20 minutes until the tops are golden-brown. Serve warm.

Tips for Making the Best Flaky Cornmeal Biscuits

use really, really cold milk and butter - in fact, the first ingredient that I measure and prepare is the butter. Once I cube it, I place it in the freezer until I am done measuring out and prepping the other ingredients, and ready to use it.
use fresh ingredients - this is really important when it comes to baking powder and baking soda. These ingredients are what cause the biscuits to rise and puff up. If they are not fresh, then they will not do their job as well.
don't over mix the dough - overmixing the dough will cause the butter to melt too much and cause the biscuits to spread and not get the high rise that we are looking for.

How to Serve and Store

Serve these biscuits on the side of your dinner or with a bowl or warm and cozy soup such as creamy tomato potato soup, lemon chicken orzo soup, or creamy ham and potato soup. Or serve them as is as a snack throughout the day, or sliced in half and spread with butter, honey or homemade jam.

How to Store and Freeze Biscuits

To store these cornmeal biscuits, allow them to completely cool and then store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to one week.

You can also freeze these cornmeal biscuits in an airtight container or freezer bag for up to 3 months. Allow them to thaw overnight in the refrigerator or for a few hours at room temperature before serving.

To reheat, heat in the oven or air fryer at 300F for 5-10 minutes until warmed through.

More Savoury Bread Recipes

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Creamy Lemon Parmesan Chicken

Creamy lemon parmesan chicken is a simple, quick and easy 30-minute meal that is packed with flavour. Soft and tender chicken breast is seared and then tossed in a delicious garlicky, lemony, creamy sauce full of Parmesan cheese. This comforting chicken dinner is a family favourite and so easy to make all in one pan. Serve it with pasta for the easiest weeknight dinner.

I am all about the easy 30-minute dinners around here. It's just how I like my meals. Some of my other favourite quick and easy dinners that we love are cheesy tortellini and sausage bake, glazed honey balsamic pork chops, creamy lemon chicken piccata, and skillet pizza.

Ingredients

To make this quick and easy creamy lemon parmesan chicken, you will need (full quantities in recipe card below):

chicken breasts - four boneless and skinless breasts, about 1 lb. total.
salt and pepper
vegetable oil
garlic
all-purpose flour
chicken broth - or 1 tablespoon chicken chicken bouillon powder dissolved in 1 cup water
heavy cream
Parmesan cheese
lemon juice - I prefer freshly squeezed lemon juice, but storebought 100% lemon juice works.
capers
Italian seasoning
for garnish - finely chopped parsley and thinly sliced lemon wedges.
for serving (optional) - pasta such as spaghetti or linguine or a side of baby potatoes.

You will also need a shallow saucepan or skillet (this is the pan that I used). A meat thermometer also very useful for checking the chicken for doneness.

How to Make the Best Creamy Lemon Parmesan Chicken

Prepare the chicken: Pat dry the chicken breasts completely with paper towel and season both sides of each chicken breast with salt and pepper. Set aside for 5 minutes.
Cook the chicken: Heat oil in a large shallow saucepan over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Sear the chicken for about 6-8 minutes per side (depending on the thickness) until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F, as read on a meat thermometer. Remove the chicken from the pan and set aside on a plate.
Make the sauce: In the same pan, sauté garlic over medium heat until fragrant, about 1 minute. Add flour and stir to cook for one minute. Stir in chicken broth and mix well until the sauce is smooth and uniform. Whisk in cream, Parmesan, lemon juice, capers and Italian seasoning. Bring the sauce to a simmer and stir occasionally until thickened to desired consistency, about 4-5 minutes.
Toss the chicken in the sauce: Return the chicken to the pan and toss well to coat with the sauce. Let the chicken cook with the sauce for another minute.
Serve: Garnish with lemon wedges and parsley. Serve immediately with a side of pasta.

How to Serve Lemon Parmesan Chicken

Serve this creamy lemon parmesan chicken with a side of pasta. I like to make a pot of linguini pasta, drain the pasta, and toss it directly into the creamy sauce. You can also serve it on top of mashed potatoes or garlic mashed cauliflower and drizzle the sauce over top.

To complete the meal, add a light salad such as an easy Greek salad or Mediterranean chickpea wedge salad and a side of bread to soak up any extra sauce such as rosemary garlic focaccia bread or ciabatta rolls.

Storing Instructions

How to store: Store any leftover creamy lemon parmesan chicken with the sauce in an airtight container and refrigerate for up to 4 days.
How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until chicken is warmed through, or in the microwave. The sauce will likely have thickened up, and will thicken up further as you reheat. Add a little water to achieve a thinner consistency.

More Chicken Recipes

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Cinnamon Raisin Challah Bread with Almonds

Sweet cinnamon raisin challah bread is airy, soft and fluffy with a beautiful golden crust coated with almonds. This light and fluffy bread is packed with raisins, sweetened with honey, and warmly spiced with cinnamon. Bake this 3-strand braided challah in a loaf pan and enjoy it warm out of the oven for breakfast or lunch, or save it to make some amazing french toast.

Challah bread (also known as "egg bread" as it is enriched with eggs) is a traditional Jewish bread that is baked during holidays. You can enjoy it plain (as in our easy challah bread) or completely customize it as we do here with raisins, cinnamon and almonds. Challah is a braided loaf of bread (typically with three or six strands). We did a three-point braid and baked ours in a loaf pan so the braided texture is not as visible. For a more defined braided look, you can use this recipe to bake a loaf on a baking sheet (see our easy challah bread for braiding and baking instructions).

Cinnamon Raisin Challah Ingredients

To make this sweet cinnamon raisin challah bread, you will need the following ingredients:

active dry yeast
water
honey - you want to use liquid honey, not raw honey.
vegetable oil
egg
all-purpose flour
ground cinnamon
salt
raisins
slivered almonds - to add on top of the loaf.

You will also need a kitchen scale (or measuring cups and spoons), mixing bowls, and a 1 lb. loaf pan.

How to Make the Best Cinnamon Raisin Challah Bread with Almonds

Prepare the dough: In a medium bowl, dissolve yeast in water and whisk in all the wet ingredients including honey, oil, and egg yolk (separate the egg white from egg yolk and save the egg white for the egg wash later). The mixture should start to bubble and develop a yeasty aroma. In a large bowl, whisk to combine flour, cinnamon and salt. Pour in wet ingredients and mix well until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible).
Knead the dough: Knead the dough on a clean surface for 5 minutes until it turns into a smooth dough ball. Transfer the dough back into the bowl and coat with a little bit oil to prevent from drying out.
First rise: Cover the bowl with plastic cling wrap and let it rise at room temperature until doubled in size, about 1 hour.
Add raisins: Punch down to deflate the dough completely. Then, add raisins into the dough and knead for a few minutes to distribute the raisins evenly.
Braid the dough:
- Roll the dough into a log and divide it into 3 equal pieces. Roll each piece into a long rope, about 1-inch thick.
- Place the 3 ropes side by side on a lightly floured surface and pinch them together at the top to seal.
- Braid the 3 strands together by alternating the right strand over the middle strand and the left strand over the middle strand.
- Continue the pattern, alternating between the right and left strands until it reaches the ends.
- Pinch the ends together to seal and tuck the ends under the loaf so it fits into a 9x5-inch loaf pan.
Second rise: Lightly oil a 9x5-inch loaf pan and place the dough inside. Cover with plastic cling wrap and let it rise until almost doubled in size, about 45 minutes depending on the room temperature.
Add almonds: Brush the egg white evenly over the top and sprinkle with slivered almonds. The egg white creates shine and makes the almonds stick to the top.
Bake: Bake in a preheated 375 F oven for 30 minutes until the almond crust turns golden brown. Place the loaf pan onto a wire cooling rack to cool completely before slicing, about 30 minutes.

How to Store Challah Bread

Store: Store challah in a bread box or an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
Freeze: Freeze challah in an airtight container or freezer bag for up to 3 months. To thaw, place in the refrigerator or kitchen counter. If you want to thaw a few slices at a time, I would suggest slicing up the bread before freezing. This will make it easier to just grab one slice at a time.
Reheat: To reheat refrigerator or frozen challah that has been thawed, place in the air fryer or oven at 300 F for 5-10 minutes. You can also cut into slices and toast in the toaster or toaster oven.

More Bread Recipes

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Pecan Snowball Cookies

Sweet and nutty pecan snowball cookies (also known as Russian tea cakes or Mexican wedding cookies) are little balls of buttery shortbread packed with finely chopped nuts that literally melt-in-your-mouth. This classic holiday cookie is coated with powdered sugar to make them even more festive and irresistible. Add them to your holiday baking list today.

Every holiday baking list needs some shortbread. These pecan snowball cookies are the most classic shortbread-type Christmas cookie. Some other festive shortbread cookies that you can include in a holiday cookie box or cookie exchange are cranberry orange shortbread cookies, jam-filled thumbprint cookies, linzer cookies, Christmas shortbread cookie bites, slice and bake pecan shortbread cookies and chocolate dipped shortbread cookies.

Ingredients in Snowball Cookies

To make pecan snowball cookies, you will need the following ingredients:

butter
Confectioner's sugar - this is the key ingredient for melt-in-your-mouth cookie bites. Granulated sugar works to get the same taste, but the texture won't be the same.
pure vanilla extract
all-purpose flour
pecans - finely chopped, either by hand or throw it into a heavy duty blender or food processor and pulse mix until fine, but not yet powdery. You can feel free to substitute the pecans with any other nuts such as walnuts or almonds.
more confectioners' sugar - for rolling and coating the snowball cookies to give it that iconic snowball look.

You will also need measuring cups and spoons, mixing bowl, large half sheet baking pan, and wire cooling rack.

How to Make the Best Pecan Snowball Cookies

Make the shortbread dough: Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add pecans and beat until incorporated. The dough will look very dry at this point. Turn the mixer to high speed and beat for 2 minutes until dough starts to clump together becomes more breadcrumb-like and less dry (You should be able to easily shape the dough into a ball using your hands).

Shape the dough into balls: Line two half sheet baking pans with parchment paper or a silicone baking mat. Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place an inch apart on the baking sheet.
Chill: Once the baking sheet is full, transfer to the refrigerator and chill for one hour.
Bake: Preheat oven to 350 F. Bake the cookies for 15-18 minutes, until they are golden brown on the bottom edges.

Coat with powdered sugar: Allow cookies to cool on the baking sheet for 5 minutes, then roll them in a bowl of confectioners' sugar while still warm, until completely coated. Transfer the cookies to a wire cooling rack to cool completely. The sugar at this first stage will melt and be slightly sticky. Roll them again in confectioners' sugar once completely cooled.

Frequently Asked Questions

How long do snowball cookies last? You can store snowball cookies in an airtight container at room temperature for up to 4 days. I suggest storing each in a mini cupcake liners so that they don't smudge into each other.
Can you freeze snowball cookies? Yes, snowball cookies freeze beautifully. Arrange them in an airtight container, in single layers layered in between pieces of parchment paper. I also like to store each cookie in a mini cupcake liner so that they don't smudge into each other. Store in the freezer for up to 3 months.
Can I substitute the pecans? Absolutely, you can substitute the pecans with any other nuts. Try walnuts, almonds, or hazelnuts.

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Creamy Ham and Potato Soup

Creamy ham and potato soup is hearty, filling, and so flavourful. This warm and cozy one pot meal is packed with delicious ham, creamy potatoes, and sweet corn, and served with some crispy bacon on top. It's the easiest weeknight meal to make in just 25 minutes. Plus, it's freezer-friendly so make a big batch ahead of time and freeze any leftovers for another day. So easy.

This creamy ham and potato soup is an excellent way to use any leftover ham after a holiday meal. Serve it with a some crusty bread for dunking. Some of my favourite bread to pair with this are easy ciabatta rolls, pull apart garlic bread, rosemary garlic focaccia bread, or homemade no yeast biscuits.

Some of my other go-to's for leftover ham are easy ham and potatoes au gratin or creamy Chinese-style borscht soup.

Ingredients

bacon
onion
potatoes
all-purpose flour
chicken broth
cooked ham - this recipe is a great way of using leftover holiday glazed baked ham.
corn - I used frozen corn.
heavy cream
ground black pepper
salt - I did not need to add any because the cooked ham and chicken broth contains sufficient sodium. Add salt to taste.
fresh parsley - optional, for serving on top.

You will also need a medium cooking pot (I used my 4 qt. dutch oven).

How to Make the Best Ham and Potato Soup

Cook the bacon. Sauté bacon in a large stockpot or Dutch oven over medium high heat (no cooking oil needed) until crisp, about 3-4 minutes. Set the bacon aside on a plate.
Make the bulk of the soup. Add onion and potatoes and sauté for 1-2 minutes until fragrant. Stir in flour and mix well to combine until flour is fully incorporated. Stir in chicken broth and mix until the soup is smooth and uniform. Bring the soup to a boil over medium high heat. Cover and let it continue to boil for 10-15 minutes until potatoes are fork tender (if you can easily insert a fork into the potatoes, then it is fork tender).
Mash half the soup. Mash half of the potatoes in the pot with a potato masher or blend with a handheld immersion blender. Mashing the potatoes help thicken the soup.
Stir in remaining ingredients. Stir in ham, corn, heavy cream and black pepper. Let the soup simmer over medium heat and whisk occasionally until thickened to a desired consistency, about 5 minutes. If the chowder gets too thick, add a little bit more water to dilute it. Add salt to taste, if needed.
Serve. Serve warm in a bowl and top with crispy bacon and fresh parsley, and a side of crusty bread for dunking.

Tips for Storing and Freezing

How to store: Store creamy ham and potato soup in the pot (covered with the lid) or transfer to an airtight container, and store in the refrigerator for up to 3-4 days.
How to freeze: Allow the soup to cool to room temperature, then transfer it to into an airtight container or freezer bag and freeze in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator or for a few hours at room temperature on the kitchen counter.
How to reheat: Reheat on the stove over medium heat for a few minutes until warmed through and serve with garnish on top. If the soup has thickened too much, just add a little water to thin it out to your desired consistency.

More Soup Recipes

This quick and easy creamy ham and potato soup forms a part of my 25 warm and cozy fall soup recipes. Follow the link to check out all of my 25 fall favourite soups.

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The Best Holiday Cookie Box

She's finally here, the best holiday cookie box of the season. This right here is my favourite thing to do during the Christmas holiday season -- baking cookies and packaging them up to gift to family and friends. I mean, there really is no better gift than a box of homemade cookies baked with love.

It has taken me months to plan out this year's cookie box, because given everything we have been through in 2020, this is one thing that had to be epic. Today, I am sharing my full complete how-to guide for making the best holiday cookie box including all of the best and most popular Christmas cookies to include along with tips for making it a success, so that you can stop your search right here. These cookie boxes truly make the best holiday gifts.

Choose the cookies. Whether you are including homemade cookies, storebought, or both, you want to choose a variety of cookies with different shapes and sizes and flavours. This will make the cookie box look interesting. I suggest baking anywhere from 4 to 8 different types of cookies (this year I went overboard with 15 different cookies). I plan out my cookie boxes about one month ahead of time, and make changes to it as I get inspired to add new cookies, and take some off my list.
Choose other treats. Think about whether or not you want to include other treats such as candy canes, festive chocolate kisses, or peppermint candies.
Check that you have the required baking equipment. Once you have a set list of cookies that you will be baking, determine what baking equipment you will need. Typically, for most cookies, you will need measuring cups and spoons, mixing bowls, a hand mixer or stand mixer, large half sheet baking pan, silicone baking mat, and a wire cooling rack. You may also need a cookie scoop, Christmas cookie cutters and a rolling pin, depending on the cookies you are baking.
Make a shopping list.
- Ingredients: Make a shopping list of all the ingredients that you will need (including any treats or candies that you are including).
- Baking equipment: Do an inventory of the baking equipment that you have at home and determine what you need to purchase. Add anything you need to your shopping list.
- Cookie boxes and accessories: For the cookie boxes, choose something that is shallow with a lid. It can be disposable cardboard boxes (like these plain boxes or these festive decorated boxes) or keepsake cookie tins. My number one question is where I got this wooden box. You may also want to add mini cupcake liners (to layer in smaller cookies), burlap twine or ribbon (to tie a stack of cookies together), and cardstock (to divide parts of the box) to your shopping list.
Make a schedule. It can be overwhelming when you have a list of cookies to bake, even if it is just four. Some cookies need to be chilled for hours, some need to be rolled and cut out, some need to be decorated with icing, some are sandwiched together... you get the drift. Go through each cookie recipe that you want to make, and starting with the easiest, write out a schedule starting at prep. Then, incorporate the next cookie into that schedule. Depending on the cookies you are baking, you may be able to schedule everything in one day, or spread it out over the course of a few days or weeks. The best thing is that most cookies freeze really well, so you can start baking the cookies even a month ahead and freeze them as you bake. Once you are ready to assemble your boxes and gift the cookies, just take them out of the freezer.
Assemble the box. Arrange the cookies in different ways and put cookies of different shapes, sizes and colours next together to make it look interesting. You don't want to have a big section of cookies that all look the same. Use cupcake liners and burlap twine or ribbon to group certain cookies together. Use cardstock to divide and section off areas of the box.

The following are all the cookies that I included in this holiday cookie box this year, including the classics like Christmas sugar cookies, chocolate crinkle cookies, gingerbread men, and peanut butter blossoms, and some fun cookies like gingerbread linzer cookies, Christmas shortbread cookie bites, and peanut butter thumbprint cookies.

Christmas Sugar Cookies with Royal Icing

Christmas sugar cookies with royal icing are golden brown and crisp on the outside, but soft and tender inside. The best and festive gourmet holiday cookie.

Gingerbread Cookies

Classic gingerbread cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced. Decorate with royal icing to complete the look on these festive holiday cookies.

Linzer Cookies

Sweet buttery linzer cookies are a classic Christmas cookie with flaky shortbread and fruit jam. The perfect festive holiday treat that melts in your mouth.

Christmas Shortbread Cookie Bites

Funfetti Christmas shortbread cookie bites are little bites of buttery melt-in-your-mouth shortbread packed with festive sprinkles for a fun holiday treat.

Soft and Chewy Ginger Cookies

Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever. These holiday cookies stay soft for days.

Pecan Snowball Cookies

Sweet and nutty pecan snowball cookies (Russian tea cakes or Mexican wedding cookies) are little melt-in-your-mouth balls of buttery shortbread with nuts.

Peanut Butter Blossoms

Soft and chewy peanut butter blossoms topped with a chocolate kiss are a classic Christmas cookie that is easy to make during the holidays or any time of year.

Gingerbread Linzer Cookies with Chocolate Filling

Soft and warmly spiced gingerbread linzer cookies with white chocolate ganache and dusted with confectioners' sugar is a delicious Christmas holiday cookie.

Cranberry Orange Shortbread Cookies

Cranberry orange shortbread cookies are bursting with flavour from dried cranberries and fresh orange zest. These easy cookies are rolled, sliced and baked.

Chocolate Crinkle Cookies

Soft tender chewy chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie with a crackly crust and coated in sugar.

M&M Christmas Cookies

Festive red and green M&M Christmas cookies are super soft and chewy with the crispiest edges. Quick and easy to make in under 20 minutes with no chill time.

Cranberry Pistachio Biscotti

Festive cranberry pistachio biscotti are crunchy, delicious, and perfect for dunking. This Italian cookie is easy to make with warm holiday flavours.

White Chocolate Peppermint Gingerbread Cookies

Festive white chocolate peppermint gingerbread cookies are soft and chewy, dipped in white chocolate, with a sprinkle of crushed peppermint candy canes.

Peanut Butter Thumbprint Cookies with Maple Cinnamon Glaze

Melt-in-your-mouth peanut butter thumbprint cookies with raspberry jam and a drizzle of maple cinnamon glaze are the best holiday cookies and easy to make.

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.

How to Store Cookies

You can make or prepare all of the cookies for this holiday cookie box ahead of time, and most keep well in an airtight container at room temperature for at least 3 days, up to one week.

Cookies generally also freeze really well. Store these cookies in an airtight container in layers divided by parchment paper, or in a freezer bag (depending on the cookies), and store in the freezer for up to 3 months. Making a batch of cookies at a time and storing in the freezer is an efficient way to make a holiday cookie box with a variety of cookies.

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

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Herb-Crusted Rack of Lamb

This delicious herb-crusted rack of lamb is so tender, juicy, and succulent. It's full of flavour, coated in a breadcrumb crust packed with fresh parsley, garlic, and Dijon mustard. It is seared and then roasted in the oven until perfectly medium-rare (or longer). This showstopper dinner entree is surprisingly quick and easy to make at home in about 30 minutes.

This flavourful herb-crusted rack of lamb is perfect for a holiday dinner on Christmas or Easter, or for any night of the week (even busy weeknights!) because it is so easy to throw together. Complete the meal with a side of roasted garlic parmesan baby potatoes, creamy mashed potatoes, sautéed garlic mushrooms, or garlic and herb roasted carrots.

Ingredients

rack of lamb - one single rack of lamb (with 8 ribs or chops), trimmed and frenched. Frenched or French trimmed means that the rib bones are exposed by cutting off the fat and meat that were covering them. You can buy rack of lambs that are already frenched at most grocery stores or you can ask a butcher to do it for you if buying it from a butcher shop.
salt and pepper
olive oil
panko breadcrumbs
parsley - you could also try other fresh herbs such as mint or rosemary.
garlic
Dijon mustard - adds flavour and helps the breadcrumb mixture stick to the lamb.

You will also need a cast-iron skillet to sear the lamb. For roasting, you can use the same skillet or a quarter sheet baking pan.

How to Make the Best Herb-Crusted Rack of Lamb

Sear the lamb: Remove the lamb from the refrigerator and let it sit for 20-30 minutes to allow it to come to room temperature. Pat dry the lamb completely with paper towel and season all sides generously with salt, pepper and olive oil. Heat a cast-iron skillet over medium high heat for 2 minutes. Sear all sides of the lamb until browned, about 3-4 minutes. Rest the lamb on a plate and tent with foil. Searing improves the flavour and texture.
Prepare the crust: In a mixing bowl, whisk together breadcrumbs, parsley, olive oil, garlic, salt, and pepper, until smooth. You can also combine these ingredients in a food processor and pulse mixing until combined. Set mixture aside on a shallow plate.
Coat the lamb: Generously brush lamb with mustard on all sides to coat. Dip the rack of lamb in the breadcrumb mixture to coat evenly.

Roast the lamb: Place the lamb on the same cast-iron skillet or on a baking sheet lined with aluminum foil. Cover the tips of the rib bones with foil to prevent them from burning. Roast in a 400 F preheated oven for 25-30 minutes, until the internal temperature reaches 135 F for medium rare or 140 F for medium. Check for doneness by inserting a meat thermometer into the thickest part of the meat.
Rest: Remove from oven and loosely cover the rack of lamb with foil. Let rest for 15 minutes. Resting helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting.
Serve. Slice and serve.

Cooking Temperature for the Perfect Rack of Lamb

Using a meat thermometer is the best way to tell when the rack of lamb is done. Insert the meat thermometer into the thickest part of the meat (without touching the bone) to get a quick reading. Depending on how well you like your lamb, here is a useful temperature chart to refer to:

Rare: Cook until the internal temperature reaches 120 F to 125 F . A rare, rack of lamb will be charred and brown on the outside but completely red in the inside. The meat is very soft.
Medium-rare: Cook until the internal temperature reaches 130 F to 140 F. A medium rare rack of lamb is tender, soft, and moist with warm center and is bright pink inside.
Medium: Cook until the internal temperature reaches 140 F to 145 F. A medium rack of lamb has a hot center and is light pink inside.
Medium-well: Cook until the internal temperature reaches 145 F to 150 F. A medium-well rack of lamb is cooked fully through with barely any pink inside. It is more fleshy and resistant.
Well-done: Cook until the internal temperature reaches 150 F to 160 F. A well-done rack of lamb is cooked fully through with no pink inside. It is more fleshy and resistant.

Tips for Making Rack of Lamb

Allow time to bring lamb to room temperature: Remove the lamb from the refrigerator and let it sit for 20-30 minutes to allow it to come to room temperature. This will ensure that everything cooks evenly.
Let the lamb rest: After the lamb is done, remove it from the oven and let it sit for 15 minutes. The lamb will continue to cook as it rests, about 5 degrees. I would suggest removing the lamb when it reaches 5 degrees lower that your desired level of doneness. For medium rare, remove the lamb at 135 F, for medium, remove the lamb at 145 F.
How to store: Store leftovers in an airtight container for up to 3 to 4 days in the refrigerator.
How to reheat: Reheat lamb in a preheated 350 F until warmed through, about 15 minutes.

More Lamb Recipes

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30 Best Christmas Cookies

Cookie season is the best season of all. Baking Christmas cookies is my favourite holiday tradition to share with family and friends. From classic sugar cookies with royal icing, to gingerbread men, to peanut butter blossoms and buttery shortbread, you will find a cookie perfect for a big cookie platter, a cookie exchange with friends, or as part of a holiday cookie box. Today, I am sharing my 30 most popular and favourite Christmas cookie recipes.

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Classic Christmas Cookies

Christmas Sugar Cookies with Royal Icing

Christmas sugar cookies with royal icing are golden brown and crisp on the outside, but soft and tender inside. The best and festive gourmet holiday cookie.

Linzer Cookies

Sweet buttery linzer cookies are a classic Christmas cookie with flaky shortbread and fruit jam. The perfect festive holiday treat that melts in your mouth.

Soft and Chewy Ginger Cookies

Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever. These holiday cookies stay soft for days.

Gingerbread Cookies

Classic gingerbread cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced. Decorate with royal icing to complete the look on these festive holiday cookies.

Chocolate Crinkle Cookies

Soft tender chewy chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie with a crackly crust and coated in sugar.

M&M Christmas Cookies

Festive red and green M&M Christmas Cookies that are soft, chewy, and crisp at the edges. Quick and easy, ready in about 20 minutes.

Italian Christmas Cookies (Ricotta Cookies)

Super moist, soft, and sweet Italian Christmas Cookies (Ricotta Cookies) are easy festive holiday treats that are ready in just 30 minutes!

Slice and Bake Christmas Cookies

Easy slice and bake Christmas cookies with buttery dough and festive colors, perfect for make ahead holiday baking.

Peanut Butter Blossoms

Soft and chewy peanut butter blossoms topped with a chocolate kiss are a classic Christmas cookie that is easy to make during the holidays or any time of year.

Pecan Snowball Cookies

Sweet and nutty pecan snowball cookies (Russian tea cakes or Mexican wedding cookies) are little melt-in-your-mouth balls of buttery shortbread with nuts.

Spritz Cookies

Buttery Spritz Cookies are impossibly light with a melt-in-your-mouth texture, making them a beloved holiday tradition for a reason.

Jam Thumbprint Cookies

Jam Thumbprint Cookies are soft and buttery, with a sweet and fruity jam filling, and a drizzle of almond glaze. They literally melt in your mouth!

Snickerdoodles

Snickerdoodles are a classic holiday cookie that are soft, puffy, and chewy with crisp edges and a cinnamon-sugar coating. Easy to make and easy to eat.

Cornflake Christmas Wreath Cookies

Easy no bake Cornflake Christmas Wreath Cookies made with marshmallows, butter, and green food coloring. They're fun, festive holiday treats everyone loves!

Red Velvet Cookies

Red Velvet Cookies with white chocolate are moist and chewy, deliciously chocolatey with a cake-like texture, and are striking red. Ready in 20 minutes!

Gingersnaps

Thin crispy gingersnaps are a classic holiday cookie loaded with festive spices and molasses flavor. It's a no chill recipe that is quick and easy to make.

Pecan Sandies

Pecan Sandies are easy, slice and bake shortbread cookies loaded with pecans and literally melt in your mouth. They're sweet, buttery, nutty, and delicious.

Lemon Drop Cookies

Italian Lemon Drop Cookies (Anginetti) are light, cake-like, classic Italian cookies with citrus flavor throughout. Quick and easy to make in 30 minutes.

Peppermint Macarons

Peppermint Macarons with festive red shells, creamy peppermint buttercream, and a white chocolate candy cane topping are the ultimate Christmas cookies.

Peanut Butter Cup Cookies

Easy Peanut Butter Cup Cookies are tall and thick, classic Christmas cookies made with peanut butter cookie dough and a mini Reese's cup pressed in.

Eggnog Cookies

Eggnog cookies are a delicious soft and chewy holiday cookie with a crackly top. They are made with eggnog, spiced warmly, and drizzled with eggnog glaze.

Chocolate Sugar Cookies

Chocolate Sugar Cookies are a fun twist on traditional sugar cookies. The warm brown color is the perfect background for creative piping and decorating.

Gingerdoodle Cookies (Soft and Chewy Ginger Snickerdoodles)

Soft and chewy gingerdoodle cookies, also known as ginger snickerdoodles, rolled in cinnamon ginger sugar with warm spices and molasses.

Pecan Pralines

Pecan Pralines are sweet, rich, nutty, and crunchy candies that are so quick and easy to make. Make these melt-in-your-mouth Southern treats in 20 minutes.

Peppermint Kiss Cookies

Sweet and crunchy Peppermint Kiss Cookies are the perfect Christmas cookies made with a sugar cookie dough, real candy canes, and a peppermint kiss on top.

Molasses Cookies

Molasses Cookies are a popular holiday treat with a crispy exterior and a soft, chewy center which makes them irresistible regardless of the season.

Christmas Crack

This Christmas Crack Candy is the simplest and most delicious holiday treat you'll ever make! It's sweet, salty, crunchy, and chocolatey.

Gingerbread House

This gingerbread house recipe with template is easy to make, fun to decorate, and delicious - soft and chewy, yet crunchy and sturdy with crisp edges.

Festive Cookies

Christmas Shortbread Cookie Bites

Funfetti Christmas shortbread cookie bites are squares of buttery melt in your mouth mini cookies packed with festive sprinkles for a fun holiday treat.

Grinch Cookies

Grinch Cookies are soft, chewy green sugar cookies rolled in sparkly sugar and topped with a red heart. The cutest Christmas cookies for holiday baking.

Peppermint Snowball Cookies

Peppermint snowball cookies are a buttery, nutty, shortbread holiday cookie that is topped with white chocolate and crushed candy canes. So festive!

Stained Glass Window Cookies

Stained glass window cookies with a soft crisp sugar cookie base and smooth jolly rancher hard candy center are the prettiest holiday cookies and easy too.

White Chocolate Peppermint Cookies

Sweet and chewy with little pops of candy canes, these White Chocolate Peppermint Cookies taste like Christmas in cookie form!

Peppermint Pinwheel Cookies

Peppermint pinwheel cookies with red, green, and white swirled dough rolled in festive sprinkles. A fun slice and bake Christmas cookie.

Red Velvet Macarons

These homemade Red Velvet Macarons with cream cheese frosting are like the beloved cake but in bite-sized form - bold red color and a hint of cocoa flavor.

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies are a soft, tender, and chewy Christmas cookie that is easy to make with no chilling required. The perfect holiday cookie!

Candy Cane Cookies

Candy cane cookies are fun, festive holiday cookies with a red and white twist, buttery, crumbly, and sugary with peppermint for a classic Christmas flavor.

Christmas Monster Cookies

Christmas Monster Cookies are soft, chewy, festive and packed with holiday cheer! Loaded with oats, peanut butter, chocolate chips, and red and green MnM's.

Gingerbread Macarons

Gingerbread Macarons with spiced gingerbread shells, molasses buttercream, and white chocolate and cookie topping are a festive bite-sized treat.

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies combines rich, fudgy chocolate with the minty flavor candy canes in a festive, chewy treat. Plus, no dough chilling required!

Cut Out Shortbread Cookies

Cut out shortbread cookies are soft, buttery, and melt in your mouth. Made with a simple 5-ingredient cookie dough and decorated with optional royal icing.

M&M Christmas Cookies

Festive red and green M&M Christmas cookies are super soft and chewy with the crispiest edges. Quick and easy to make in under 20 minutes with no chill time.

Italian Rainbow Cookies

Italian rainbow cookies are delicious, colorful, fluffy, and gorgeous, made with three cake layers sandwiched in between jam and covered in chocolate.

Gingerbread Biscotti

Gingerbread biscotti have the best crunchy and crumbly texture, are loaded with festive holiday spices, are easy to make, and stores well for weeks.

Red Velvet Blossoms

Soft and chewy Red Velvet Blossoms are a twist on the classic peanut butter blossoms with their vibrant red color, rich cocoa flavor, and chocolate kiss.

Soft Chewy White Chocolate Cranberry Cookies

Soft and chewy white chocolate cranberry walnut cookies are beyond simple to prepare and make the perfect holiday treat.

Soft and chewy white chocolate cranberry cookies are golden brown with crisp edges, quick and easy, and freeze well — the perfect holiday cookie. | aheadofthyme.com

Gingerbread Truffles

No bake gingerbread truffles with white chocolate are easy to make with just 3 simple ingredients including leftover gingersnaps. Perfect for the holidays.

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!

Cranberry Pistachio Biscotti

Festive cranberry pistachio biscotti are crunchy, delicious, and perfect for dunking. This Italian cookie is easy to make with warm holiday flavours.

Pistachio Macarons

Pistachio Macarons are delicate, chewy, melt-in-your-mouth cookies filled with pistachio white chocolate ganache filling and chopped pistachios on top.

Shortbread Cookies

Classic Shortbread Cookies

These sweet, crisp, buttery, classic Shortbread Cookies are so light that they practically dissolve in your mouth. They're easy to make with 5 ingredients.

Chocolate Shortbread Cookies

These Chocolate Shortbread Cookies have it all: a crisp exterior, a melt-in-your-mouth texture, and a buttery double chocolate finish. Easy to make too.

Cranberry Orange Shortbread Cookies

Cranberry orange shortbread cookies are bursting with flavour from dried cranberries and fresh orange zest. These easy cookies are rolled, sliced and baked.

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.

Whipped Shortbread Cookies

Whipped Shortbread Cookies are sweet and buttery cookies that melt in your mouth. These light tea time treats have crisp edges and a crumbly center.

Mexican Wedding Cookies

Mexican Wedding Cookies are a classic treat known for their snow-white powdered sugar coating and pecan-studded shortbread that melts in your mouth.

Neapolitan Cookies

With their iconic pink, brown, and white stripes, these homemade Neapolitan Cookies are both beautiful and delicious.

Pinwheel Cookies

Chocolate Pinwheel Cookies are a Christmastime classic - sweet, buttery, and melt in your mouth delicious. Plus, an easy to make slice-and-bake cookie.

Chocolate-Dipped Shortbread Cookies

Shortbread and chocolate are a match made in heaven. Cut our these cookies into any shape that you like and dip in chocolate.

Celebrate love this Valentine's Day with adorable chocolate-dipped shortbread heart cookies for your hunny. Try and just have one. | aheadofthyme.com

Pistachio Cookies

Pistachio Cookies are the perfect little bites, made with real ground pistachios suspended in a buttery, crumbly cookie dough, which melts in your mouth.

Chocolate Cookies

Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies are rich and chewy chocolate cookies with a smooth and velvety chocolate ganache filling topped with crunchy pistachios.

Red Velvet Whoopie Pies

These fluffy Red Velvet Whoopie Pies are made with two soft and moist cake-like cookies, filled with a decadent cream cheese frosting in the middle.

Chocolate Spritz Cookies

Chocolate Spritz Cookies are a rich and indulgent twist on classic buttery spritz cookies. Dip them in extra chocolate or top with colorful sprinkles.

Hot Chocolate Cookies

Hot Chocolate Cookies are soft and chewy, loaded with classic hot cocoa ingredients, and is so easy to make in just 20 minutes (no chilling required!).

Florentines

These crunchy Almond Florentines are made with sliced almonds, a sticky sweet coating that acts like hardened caramel, and a layer of dark chocolate.

Hot Chocolate Macarons

Hot chocolate macarons with cocoa shells and fluffy marshmallow filling. A cozy winter treat perfect for holiday baking and festive cookie trays.

Samoas Cookies

Homemade Samoas Cookies (copycat Girl Scout cookies) have a buttery shortbread base, gooey coconut caramel topping, and melted chocolate drizzle.

Almond Horns

These Almond Horns are chewy, horseshoe-shaped crescent cookies covered in crunchy almonds and dipped in chocolate.

White Chocolate Peppermint Gingerbread Cookies

Festive white chocolate peppermint gingerbread cookies are soft and chewy, dipped in white chocolate, with a sprinkle of crushed peppermint candy canes.

Gingerbread Linzer Cookies with Chocolate Filling

Soft and warmly spiced gingerbread linzer cookies with white chocolate ganache and dusted with confectioners' sugar is a delicious Christmas holiday cookie.

More Cookies

Chocolate Chip Cookies

Homemade chocolate chip cookies are soft and chewy, have perfectly crisp edges, and are loaded with chocolate chips. This classic cookie is quick and easy.

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!

Palmiers

Palmiers are light, crunchy, swirled treats you can easily make in under 30 minutes using just 2 ingredients. They're buttery, crispy, flaky, and sweet.

Brookies Cookies

Brookies Cookies are the perfect combination of two iconic desserts - brownies and chocolate chip cookies. Quick and easy to make with no chilling!

Cream Cheese Cookies

Cream Cheese Cookies are the softest, cloud-like cookies ever! The tangy cream cheese flavor balances the sweetness and makes every bite light and airy.

Chai Cookies

Soft and chewy Chai Cookies are loaded with warm chai spices and topped with drizzle of a sweet chai glaze. Quick and easy to make with no chill time!

Almond Crescent Cookies

Almond Crescent Cookies are delicious and crumbly half-moon shaped cookies with a fragrant, sweet almond flavor and a delicate dusting of powdered sugar.

Cinnamon Roll Cookies

Cinnamon Roll Cookies are soft and buttery slice-and-bake cookie with a cinnamon-sugar swirl, sweet icing, and the cozy flavors of classic cinnamon rolls.

Brownie Cookies

Brownie Cookies are the perfect combination of rich, chocolatey brownies and chewy, gooey cookies. Quick and easy to make with no chilling required.

Tiramisu Cookies

Tiramisu Cookies are soft espresso cookies topped with fluffy mascarpone cream and a dusting of cocoa. Elegant, easy, and perfect for coffee lovers.

Butter Pecan Cookies

Butter Pecan Cookies are soft and chewy, have perfect golden crisp edges and loaded with crunchy toasted pecans. Quick and easy to make in under 20 minutes.

Chocolate Ginger Cookies

Chocolate Ginger Cookies bring together the richness of chocolate with the warmth of ginger. They are soft and chewy and stay soft for days!

Date Cookies

Date Cookies are sweet, soft, and chewy with a rich caramel-like flavor from dates and a touch of crunch from walnuts. They are rich and buttery good!

Pistachio Thumbprint Cookies

Buttery pistachio thumbprint cookies filled with pistachio white chocolate ganache that bake into elegant, nutty treats perfect for gifting or any occasion.

Fruitcake Cookies

Fruitcake Cookies take all the best parts of fruitcake and turn it into cookie form. They're soft, chewy, and thick holiday cookies with crisp edges.

Lofthouse Cookies

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

Peanut Butter Balls

Soft, sweet, and creamy, these Peanut Butter Balls are perfect as bite-sized treats for the holidays or any day you need a little pick-me-up.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies are soft and chewy, easy to make, and so satisfying. Enjoy these cookies in under 20 minutes with no chilling required!

Oreo Truffles

Oreo Truffles (Cookie Balls) are a quick and easy no bake dessert that is rich, sweet, fudgy, and delicious - and made with just 3 simple ingredients.

Peanut Butter Thumbprint Cookies with Maple Cinnamon Glaze

Melt-in-your-mouth peanut butter thumbprint cookies with raspberry jam and a drizzle of maple cinnamon glaze are the best holiday cookies and easy to make.

Coconut Macaroons

Coconut macaroons are crispy on the outside with a soft and chewy center. Dip or drizzle with chocolate for an even more delicious flavor combo.

Nutella Cookies

These homemade Nutella Cookies are tender, delicious, and chewy, loaded with chocolate chips, chopped hazelnut pieces, and homemade Nutella chips.

Carrot Cake Cookies

Carrot Cake Cookies are soft, chewy, cake-like cookies with a delicious homemade cream cheese glaze. They taste just like carrot cake but in cookie form.

Easy Almond Biscotti

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.

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!

Oatmeal Raisin Cookies

Soft and chewy Oatmeal Raisin Cookies are a quick and easy one bowl recipe made using simple pantry staple ingredients in under 20 minutes with no chilling!

Cake Mix Cookies

Cake mix cookies are the easiest cookies to bake with just three simple ingredients in 20 minutes! Mix and match different cake mix flavors and add-ins.

Coffee Cake Cookies

Coffee Cake Cookies combine a soft, cinnamon cookie base with a crumbly streusel topping and a drizzle of sweet glaze. A classic dessert in cookie form!

Sugar Cookies

Sugar cookies are golden brown with crispy edges and soft and thick on the inside. They are buttery and sweet, easy to make in one bowl, and freeze well.

Maple Cookies

Soft, buttery and, chewy, these sweet Maple Cookies (made with real maple syrup) are quick and easy to make with no chilling required!

Pumpkin Chocolate Chip Cookies

Thick, fluffy, chewy pumpkin chocolate chip cookies is when pumpkin bread meets chocolate chip cookies. These no chill cookies are ready in under 20 minutes.

Dark Chocolate Raspberry Truffles

Dark chocolate raspberry truffles is so much easier to make than you might think! It is literally as simple as combining high quality chocolate, cocoa and raspberry jam.

The Best Chewy Oatmeal Chocolate Chip Cookies

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

Pecan Pie Cookies

Pecan Pie Cookies have a buttery, chewy cookie base with a dollop of homemade pecan pie filling in the center of each one. They taste just like the classic!

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.

Coffee Cookies

Coffee Cookies are soft and chewy, loaded with real coffee and chocolate chunks. This quick easy one bowl recipe takes under 20 minutes to make.

Soft and Chewy Peanut Butter Cookies

The best classic soft and chewy peanut butter cookies are puffy and thick, stay soft for days, and melt in your mouth. Make them in under 20 minutes.

Matcha Cookies

These homemade Matcha Cookies are the perfect soft and chewy sugar cookies with a bold green color and matcha's distinct grassy flavor.

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.

Rice Cookies with Poppy Seeds

Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and poppy seeds.

Make Ahead and Storing Instructions

How to store. You can make or prepare all of these Christmas cookies ahead of time, and most keep well in an airtight container at room temperature for at least 3 days, up to one week.
How to freeze. Store these cookies in an airtight container in layers divided by parchment paper, or in a freezer bag (depending on the cookies), and store in the freezer for up to 3 months. Making a batch of cookies at a time and storing in the freezer is the best way to make a holiday cookie box with a variety of cookies.

Did You Make Any of These Christmas Cookies?

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

Gingerbread Cookies

Classic gingerbread cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced with ground ginger and a rich dose of molasses. Decorate these festive holiday cookies with royal icing to complete the look. Add these gourmet Christmas cookies to your holiday baking list.

These cut out snowflake and gingerbread men cookies are perfect for your holiday baking list, whether that's to enjoy with your immediate family at home, or to include as part of cookie exchange or a holiday cookie box to give to friends and family. Don't forget to include some other classic Christmas cookies such as Christmas sugar cookies with royal icing, chocolate crinkle cookies, peanut butter blossoms, soft and chewy ginger cookies, and pecan snowball cookies.

Classic gingerbread cookies with royal icing are soft and chewy in the centre but crisp on the edges. Add these festive cookies to your holiday baking list. | aheadofthyme.com

Ingredients

To make gingerbread cookies, you will need the following ingredients:

all-purpose flour
baking soda
holiday spices - ground ginger, ground cinnamon, and all spice (you could also add a ¼ teaspoon each of ground cloves and nutmeg).
salt
unsalted butter
brown sugar - I used light brown sugar, but dark brown sugar works as well.
molasses
large egg
vanilla extract
royal icing - to make royal icing, you will need confectioners' sugar, meringue powder, vanilla extract, and water.

Kitchen Tools and Equipment

You will also need the following kitchen tools and equipment:

measuring cups and spoons
mixing bowls
hand mixer or stand mixer
rolling pin
gingerbread men cookie cutter and/or other Christmas cookie cutters
half sheet baking pan and silicone baking mat (or parchment paper)
wire cooling rack
piping bag with a round piping tip. I used Wilton #1 round tip. You could also use a squeeze bottle.

How to Make the Best Gingerbread Cookies

Combine the dry ingredients. In a large mixing bowl, whisk together flour, baking soda, ginger, cinnamon, all spice, and salt. Set aside.
Combine the wet ingredients. In another large mixing bowl with a hand mixer (or a stand mixer fitted with the paddle attachment), cream together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add in eggs, molasses, and vanilla, and beat until just combined.
Add dry ingredients to wet ingredients. Gradually add in the dry ingredients and beat on low speed until just combined. The dough should easily form into a ball. If it is too dry and crumbly, add a tablespoon of water.
Chill the dough. Divide the dough in half, and form each into a ball. Gently flatten each ball into a 1-inch thick disc and wrap tightly with plastic cling wrap. Chill in the refrigerator for at least 3 hours, up to overnight.
Cut out the cookies. Take one dough disc out of the refrigerator at a time, and place on a floured surface (If the dough was chilled overnight, let it sit on the kitchen counter for about 15-20 minutes to soften up before rolling). Lightly flour a rolling pin, and roll the dough out to ¼-inch thick. Use a 5-inch gingerbread man cookie cutter and/or other Christmas cookie cutters to cut out the cookies.

Transfer to baking sheet. Transfer the cookies a half sheet baking pan lined with a silicone baking mat or parchment paper. You will have to use two sheet pans or do this in batches. Refrigerate the dough or cut out cookies if you are not working with them or are waiting for them to go into the oven.
Bake. Bake for 8-10 minutes, until the cookies are crisp on the edges. Remove from the oven and allow them to cool in the pan for 5 minutes. Then, transfer to a wire cooling rack and cool completely.

How to Make Easy Royal Icing for Gingerbread Cookies

Once the gingerbread cookies have been baked and cooled completely, you are ready to decorate with royal icing. Traditionally, royal icing is made with raw egg whites, but you can use meringue powder in place of the egg whites (as we did) and still get icing that hardens beautifully with the same taste, texture and consistency as royal icing. Here's how to make royal icing and decorate these cookies:

Make the royal icing. In a medium mixing bowl, whisk together confectioners' sugar with meringue powder. Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (one teaspoon at a time). If you find the icing too thin, add a little more sugar.
Decorate the cookies. Transfer the icing into a piping bag with a fine round tip (Wilton #2 round tip) and pipe the icing onto the cookies.

Gingerbread Cookies Storing and Freezing Instructions

How to store: Store the cookies (with or without icing) in an airtight container for up to one week at room temperature. If decorated, allow the royal icing to set and harden before stacking the cookies on top of each other, at least 3 hours, preferably overnight (or store in a single layer until they are set). This will prevent the icing from smudging before it's set.
How to freeze: Gingerbread cookies freeze beautifully. Store in an airtight container or in a freezer bag and store in the freezer for up to 3 months.
How to freeze cookie dough: Freeze unbaked and tightly wrapped cooke dough discs for up to 3 months. To bake, allow them to that in the refrigerator overnight before using.

More Cookie Recipes

Tried this recipe?

Asian Five-Spice Roast Turkey

Asian five-spice roast turkey is moist, tender, and juicy, marinated with a delicious and flavourful Asian-style rub, and has the crispiest skin with a beautiful deep brown colour. This easy to make, lean and delicious, roasted whole turkey is the perfect main course to serve on your holiday dinner table and one that the whole family will love.

I have partnered with the Turkey Farmers of Canada to bring you this delicious recipe. All images and opinions expressed are my own.

I love incorporating different cooking methods and seasonings when preparing delicious turkey recipes because it takes on flavours really well across different cuisines, and this Asian-style five-spice turkey is no exception. It literally soaks up all of that delicious Chinese five-spice flavour that it is rubbed with. Plus, it also adds a unique depth of flavour to the pan juices that can be used to make a flavourful homemade gravy.

Ingredients

whole turkey - a 10-12 lb. whole turkey, with the neck and giblets removed and set aside for making homemade turkey gravy, or discarded. You will also need onion, lemon, garlic, and fresh thyme, to stuff in the cavity.
five-spice powder - you can use storebought or homemade with a combination of ground cinnamon, fennel seeds, star anise, Sichuan peppercorn and cloves.
soy sauce
Shaoxing cooking wine - this Chinese cooking wine is a rice wine that can be found at your local Asian grocery store. You can also substitute it with dry sherry or mirin.
olive oil
sesame oil
Worcestershire sauce
sugar
salt and pepper

You will also need a roasting pan and a meat thermometer. I also used an electric carving knife to carve the turkey.

How to Make the Best Asian Five-Spice Whole Roast Turkey

There are two parts to this easy Asian five-spice roast turkey. First, prepare the turkey, coat it with the five-spice marinade and let it marinate in the refrigerator overnight. Then, roast the turkey the following day.

To marinate the turkey, here is what you will need to do:

Prepare the turkey: Remove the turkey neck and giblets from inside the cavity and set it aside if making homemade gravy, otherwise discard. Wash and pat dry the turkey completely with paper towel before adding seasoning.
Make the marinade: In a small bowl, whisk to combine five-spice powder, soy sauce, Shaoxing cooking wine, olive oil, sesame oil, Worcestershire sauce, sugar, salt and pepper, into a smooth paste.
Rub the marinade on the turkey: Place the turkey on a clean cutting board, and rub half of the marinade over the entire turkey including inside the cavity and underneath the skin of the breast. To spread the marinade underneath the skin, use a knife and a spoon to gently loosen the skin of the turkey breast, then place 2 tablespoons of the marinade under the skin and slowly press down on the skin to spread the marinade evenly. Wearing disposable gloves helps make clean up easier. Store the remaining marinade in the refrigerator until the turkey is ready.
Marinate overnight: Transfer the turkey (breast side up) onto the rack of a large roasting pan and tuck the wings underneath. Insert onion, lemon, garlic and sprigs of thyme inside the cavity. Optionally, truss the turkey by tying the legs together with kitchen string so that they stay close to the body. Wrap the roasting tray tightly with aluminum foil and let the turkey marinate in the refrigerator overnight, up to 2 days.

How to Roast a Whole Turkey

Bring the turkey to room temperature: Remove the roasting pan and extra marinade from the refrigerator and place on the counter to slowly bring the turkey to room temperature, about 2 hours. Roasting the turkey directly from the refrigerator will cause uneven cooking.
Prepare the oven: Preheat the oven to 450 F with a rack positioned in the lowest level of the oven. Place the second rack out of the way on the highest level at the top of the oven, or you may have to remove the second rack completely out of the oven to make room for the turkey, depending on how large your turkey is.
Roast turkey at 450 F for 45 minutes: Generously brush the entire turkey with the remaining half of the marinade. Add ½ cup of water or more to the bottom of the roasting pan to prevent the pan drippings from burning. Transfer the roasting pan to the lowest rack and roast at 450 F for 45 minutes.
Roast turkey at 350 F until done: Lower the oven temperature to 350 F and continue to roast until the internal temperature of the turkey reaches 165 F. Check the internal temperature of the turkey by inserting a meat thermometer into the thickest part of the turkey breast, without touching the bone. For a 10-12 pound turkey, this should take approximately 1.5 hours.
- Every 30-45 minutes, remove the pan from the oven and tilt to release juice from the cavity into the pan. Use a brush to baste the turkey with the pan drippings and return to the oven. This will help achieve a golden brown crispy skin.
- Also, monitor the turkey closely during these intervals to make sure that the skin doesn't become too burnt because of the five-spice rub. Cover the turkey by lightly tenting with aluminum foil if needed to prevent further browning.
Let the turkey rest: Remove from oven and loosely cover the turkey with aluminum foil. Let the turkey rest for 20 minutes. Resting helps the juices redistribute into the meat as the internal temperature continues to rise by 5-10 degrees, reaching 170 F while resting. Meanwhile, remove the turkey drippings and set aside for making homemade gravy.
Serve: Carve the turkey with a sharp knife or electric carving knife and serve.

FAQ and Tips for Cooking a Whole Roast Turkey

How many people can I serve with a whole turkey? It depends on the size of the turkey. Estimate about 1 pound of raw turkey per person. If you want to have leftovers to enjoy over the next few days, then aim for 1.5 pounds per person.
How do you know the turkey is cooked? A whole turkey is cooked at 170 F (77C). For this recipe, once the internal temperature on the turkey reaches 165F, you can remove the turkey from the oven, as it will continue to cook slightly while resting, reaching 170-175 F. To check the internal temperature, insert a meat thermometer inserted into the thickest part of the turkey, without touching the bone, to get a quick reading. Using a meat thermometer ensures that you never end up with undercooked or overcooked turkey.
How long does it take to roast a turkey? This will depend on the size of your turkey. For a 10-12 lb. turkey, it will take approximately 2-2.5 hours following this recipe. For every additional pound, it should take about 13-15 minutes longer. Again, using a meat thermometer will make it easy to tell when the turkey is done.
Why do you roast the turkey at different temperatures? This method of roasting the turkey at a high temperature (450 F) for the first 45 minutes and lowering the temperature (350 F) for the remainder of the time keeps the meat moist (due to less cooking time) and creates a crispier skin.
How do I make gravy? You can make gravy with turkey stock and the pan drippings. Save the turkey neck and giblets to make homemade turkey stock and have it simmering on the stove while the turkey is cooking. Find the full recipe and instructions in our classic homemade turkey gravy recipe.
How do I store cooked turkey? Store any leftovers in an airtight container for up to 3-4 days in the refrigerator.

How to Serve Five-Spice Roast Turkey

This Asian five-spice roast turkey pairs really well with most holiday side dishes including creamy mashed potatoes, garlic and parmesan baby potatoes, and roasted garlic green beans. Or browse through all my favourite holiday side dishes below:

How to Use Turkey Leftovers

One of my favourite parts of making a whole roast turkey is the leftovers. Having lean, delicious and crave-worthy turkey leftover is great for meal planning healthy meals for the rest of the week. I love using leftover turkey in leftover turkey wild rice soup and leftover turkey fried rice.

Stovetop Mac and Cheese with White Cheddar

Cranberry Apple Walnut Stuffing

Butternut Squash Salad is a fresh and cozy fall salad with roasted squash, kale, walnuts, cranberries, and feta tossed in lemon dressing. Perfect for fall. | aheadofthyme.com

Butternut Squash Salad (with Kale, Walnuts, and Cranberries)

Classic Homemade Turkey Gravy is rich, smooth, and delicious, made from leftover drippings and turkey stock. The perfect easy Thanksgiving gravy recipe. | aheadofthyme.com

Classic Homemade Turkey Gravy (from Drippings or Broth)

Creamed Spinach Gratin

This slow cooker cranberry sauce is sweet, tart, and perfectly spiced. Make this easy cranberry sauce in the crockpot for a stress-free holiday side. | aheadofthyme.com

Slow Cooker Cranberry Sauce (Cranberry Sauce in the Crockpot)

Soft, buttery, and comforting, this Southern Spoon Bread is part cornbread, part casserole. Perfectly fluffy and easy to make for any meal. | aheadofthyme.com

Spoon Bread Recipe (Southern Cornbread Casserole)

Sautéed Green Beans and Mushrooms

Balsamic Roasted Beets and Carrots

Easy Air Fryer Green Beans

Garlic Herb Mashed Potatoes

Savory Mashed Sweet Potatoes

Baked Cauliflower Cheese

Pumpkin Risotto

Learn how to make your own homemade pumpkin puree from scratch with this easy recipe. Fresh, creamy, and perfect for all your fall baking needs! | aheadofthyme.com

Easy Homemade Pumpkin Puree Recipe

Fondant potatoes, or melting potatoes, are crispy outside and creamy inside. An elegant French side dish that’s perfect for holidays. | aheadofthyme.com

Fondant Potatoes (Melting Potatoes)

One pan roasted fall vegetables with seasonal produce is a cozy, stress-free side dish that’s perfect for Thanksgiving, holidays, or autumn dinners. | aheadofthyme.com

Roasted Fall Vegetables (Easy One Pan Harvest Vegetables)

Indulge in this rich and creamy steakhouse-style creamed spinach recipe. An easy, decadent side dish for any meal or special occasion. | aheadofthyme.com

Best Creamed Spinach (Steakhouse Style)

Indulge in these crispy and flavorful baked sweet potato fries, served with a creamy garlic aioli for the perfect combination of sweet and savory. | aheadofthyme.com

Baked Sweet Potato Fries with Garlic Aioli

Roasted Garlic Parmesan Baby Potatoes

Classic Baked Mac and Cheese

This easy apple slaw recipe is the perfect combination of crisp apples, crunchy cabbage, and a creamy dressing. A fresh side dish ready in 10 minutes! | aheadofthyme.com

Easy Creamy Apple Slaw

Creamy Garlic Mushrooms with Parmesan

Brussels Sprouts Gratin

Roasted Shallots

Jellied Cranberry Sauce

Corn Pudding

Cranberry Chutney

Garlic Parmesan Roasted Carrots

Buttermilk Cornbread

Wild Rice Pilaf

Sweet Potato Gratin

Balsamic Brussels Sprouts

Creamy Butternut Squash Pasta

Smashed Sweet Potatoes

Blistered Green Beans

Parsnip Puree

Yeast Rolls

Balsamic Roasted Carrots

Baked Potato

Green Beans with Pecans

Twice Baked Potatoes

Over 50 most popular best Thanksgiving side dishes recipes for the holidays from potatoes, stuffing, squash, brussels sprouts, soup, salad and more. | aheadofthyme.com

50 Best Thanksgiving Side Dishes

Roasted Brussels Sprouts

Baked Cranberry Sauce

Candied Carrots

Sausage Stuffing

Baked Mashed Potatoes

Candied Yams

Spicy Mac and Cheese

Sweet Potato Casserole with Marshmallows

Parker House Rolls

Buttermilk Biscuits

Mashed Potato Casserole

Homemade Stuffing

Garlic and Herb Roasted Carrots

Brussels Sprouts with Cranberries

Brown Butter Mashed Potatoes

Cheesy Brussels Sprouts Bake

Butternut Squash Risotto

Sautéed Spinach

Potato Stacks

Cauliflower Mac and Cheese

Duchess Potatoes

Roasted Beets

Roasted Carrots

Baked Sweet Potato Wedges

Lemon Parmesan Green Beans

Baked Potato Wedges

Herb Roasted Sweet Potatoes

Balsamic Roasted Broccoli

Hasselback Potatoes

Oven Roasted Vegetables

Sautéed Brussels Sprouts

Mashed Cauliflower

Maple Roasted Acorn Squash

Collard Greens with Bacon

Green Beans with Bacon

Maple Roasted Brussels Sprouts and Butternut Squash

Creamed Corn

Green Beans Almondine

Pumpkin Cornbread

Microwave Steamed Broccoli

Cheddar Mashed Potatoes

Brussels Sprouts with Bacon

Maple Roasted Carrots with Yogurt Sauce

Green Bean Fries

Cornbread Muffins

Oven-Roasted Corn on the Cob

Crispy Smashed Potatoes

Parmesan Crusted Brussels Sprouts

Brie Mac and Cheese

Mushroom Gravy

Mashed Red Potatoes

Honey Balsamic Brussels Sprouts

Scalloped Potatoes

Pesto Green Beans

Broccoli Cheese Casserole

Instant Pot Mashed Potatoes

Corn Casserole

Mashed Butternut Squash

Green Bean Casserole

Air Fryer Butternut Squash

Butternut Squash Mac and Cheese

Mascarpone Mashed Potatoes

Air Fryer Broccoli

Honey Roasted Carrots

Roasted Spring Vegetables

Crispy Leaf Potatoes

Greek Lemon Roasted Baby Potatoes

Ham and Potatoes au Gratin

Cranberry Pumpkin Steamed Buns

Easy Make-Ahead Cranberry Sauce

$Healthy mashed potatoes are velvety, creamy, and delicious, with a fraction of the calories. Substitute with low-fat milk, Greek yogurt and chicken stock. | aheadofthyme.com$

Healthy Mashed Potatoes

Air Fryer Baby Potatoes

Creamy Garlic Mashed Cauliflower

Roasted Pumpkin Wedges with Parmesan Cheese

Garlic Mashed Potatoes with Sour Cream

Creamy Brussels Sprouts Bake

The Best and Creamiest Mashed Potatoes

Sweet Potato Casserole with Pecans

Easy 2-Ingredient Turkey Gravy

Browse the top 15 most popular Thanksgiving bread recipes from cornbread to dinner rolls to biscuits to sourdough, to fill up your holiday bread basket. | aheadofthyme.com

15 Thanksgiving Bread Recipes

Sautéed Garlic Green Beans

Vegetarian Cornbread Stuffing

Sautéed Garlic Mushrooms

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. | aheadofthyme.com

Pumpkin Focaccia with Fresh Herbs

Curried Chickpea Stuffed Acorn Squash

Easy Pumpkin Dinner Rolls

Stuffed Butternut Squash with Wild Rice

Rosemary Cornbread

Roasted Butternut Squash

Easy No Knead Tomato Focaccia

Easy Roasted Cauliflower

Easy Rosemary Garlic Focaccia Bread

Creamy Potatoes Au Gratin

Tender and crispy roasted air fryer brussels sprouts cooks in less than 12 minutes with very little oil. It is a holiday table game changer. | aheadofthyme.com

Crispy Air Fryer Brussels Sprouts

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White Chocolate Peppermint Gingerbread Cookies

Festive white chocolate peppermint gingerbread cookies are soft and chewy ginger shortbread cookies with molasses that are dipped in white chocolate with a generous sprinkle of crushed peppermint candy canes on top. These cut out cookies are the perfect cookies to add to your holiday baking list.

These white chocolate peppermint gingerbread cookies are perfect for a Christmas cookie exchange or to include in a holiday cookie box for family and friends. Some other cookies that I always include are Christmas sugar cookies with royal icing, chocolate crinkle cookies, peanut butter blossoms, linzer cookies, and soft and chewy ginger cookies.

Ingredients

To make these white chocolate peppermint gingerbread cookies, you will need to gather the following ingredients:

butter
brown sugar - I used light brown sugar, but dark brown sugar will work as well.
pure vanilla extract
molasses
all-purpose flour
ground ginger
ground cinnamon
salt
peppermint candy canes - or you can use peppermint candies.
white chocolate chips

You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), rolling pin, round fluted cookie cutters, half sheet baking pan, silicone baking mat, and wire cooling rack.

How to Make the Best White Chocolate Peppermint Gingerbread Cookies

Make the dough: In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed. Add vanilla and molasses and continue to beat until fully incorporated. In a medium mixing bowl, whisk together flour, ginger, cinnamon and salt, then gradually add it to the wet ingredients, and mix until your mixture forms flour, and mix until your mixture forms into a dough mass.
Shape the dough and chill: Use your hands to form the dough into a ball (the dough will be slightly sticky). Place into the centre of a large piece of plastic cling wrap. Use your hands to flatten it into a disc and wrap it up tightly in the cling wrap. Chill in the refrigerator for 30 minutes up to overnight. If chilling overnight, place the dough on the kitchen counter for 10 minutes before rolling as it will be too hard to roll.

Cut out the cookies: Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use a round 3-inch fluted cookie cutter to cut out the cookies (or use any cookie cutter that you like).

Second chill: Place the cookies an inch apart on half sheet baking pan lined with a silicone baking mat or parchment paper, and chill in the refrigerator for another 10 minutes, while the oven is preheating to 350 F.
Bake: Bake the cookies for 10 minutes, or until edges are set. The cookies will be slightly soft when touched. Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.
Melt the white chocolate: Transfer the chocolate into a small bowl and melt by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth.

Coat in crushed peppermint candy canes: Dip half of each cookie into the white chocolate and transfer to a parchment lined baking sheet. sprinkle crushed candy canes on top. Transfer the baking sheet into the refrigerator to allow the chocolate to harden and set, about 10 minutes.

Tips for Storing Peppermint Gingerbread Cookies

How to store: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
How to freeze: Sugar cookies freeze beautifully. Store them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.

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Cranberry-Apple Cobbler with Biscuits

Sweet and tart cranberry-apple cobbler with biscuits is packed with fresh cranberries and sliced apples, topped with a buttery, flaky biscuit topping. Serve it cold or warm out of the oven with a scoop of vanilla ice cream. The best part? This holiday favourite is so quick and easy to throw together, taking less than 20 minutes to prep. It's the perfect festive dessert to add to your Christmas baking list.

We love taking baking with fresh cranberries around here and take full advantage of them when they are in season (although you can easily use frozen cranberries for this recipe, so stock up). Some of my other favourite treats to make are cranberry yogurt muffins and cranberry scones with orange glaze.

Cranberry-Apple Cobbler Ingredients

To make this easy and delicious cranberry-apple cobbler with biscuits, you will need:

cranberries - either fresh or frozen cranberries work. If using frozen, allow them to thaw first before using.
apples - the best apples to use are ones that are firm and won't break down easily when baking. Some great options for baking are Honey Crisp, Pink Lady or Granny Smith apples.
brown sugar
ground cinnamon
all-purpose flour
vanilla extract
biscuit topping - made with all-purpose flour, granulated sugar, baking powder, salt, cold butter (cold is key here), and heavy cream (or whole milk).
vanilla ice cream (for serving)

You will also need measuring cups and spoons, mixing bowls, food processor, and a 9-inch cast-iron skillet (or oven safe skillet or cake pan).

How to Make the Best Cranberry-Apple Cobbler with Biscuits

Prep. Preheat oven to 350 F. Prepare a 9-inch cast-iron skillet (or oven safe skillet or cake pan) for baking by generously applying vegetable oil or butter over the surface. Set the pan aside.
Make the filling. In a medium mixing bowl, stir well to combine cranberries, apples, sugar, cinnamon, flour and vanilla extract until the cranberry and apples are evenly coated. Transfer the mixture into the prepared skillet.
Make the biscuit topping. In a food processor, add flour, sugar, baking powder, salt, sugar and cubed butter. Pulse mixing on and off for 1 minute until the flour mixture turns into a bread crumb consistency. Add cream and pulse mix for another minute. The mixture will turn into a thick batter. (Optionally, you can rub the cold cubed butter into the flour mixture using your hands until the flour mixture resembles coarse breadcrumbs. Pour in cream and mix well to combine with a spatula or using an electric hand mixer).
Shape the biscuits. Scoop about 2 tablespoons mixture at a time and flatten into round biscuits with your hands. Arrange the shaped biscuits evenly over the cranberries and apples. If the batter is too sticky to handle, light oil your hands or wet your hands with water first.

Bake. Transfer the skillet into the preheated oven and bake for 1 hour until the biscuits turn golden brown. Remove from the oven and let it cool down for 15 minutes before serving to allow the filling to set. But you can also enjoy it straight out of the oven, it will just be runnier.
Serve. You can serve this warm, at room temperature of cold. I like it warm with a big scoop of vanilla ice cream.

Tips for Storing Cranberry Cobbler

How to store: Store this cranberry-apple cobbler with biscuits an airtight container in the refrigerator for up to 3 days. The filling may get a little soggy and runny while stored in the refrigerator. But it will liven back up once warmed up.
How to reheat: Place the refrigerated cobbler in a 350 F preheated oven for 15-20 minutes until warmed through.

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Ham and Potatoes au Gratin

Cheesy, creamy, and comforting, this easy ham and potatoes au gratin casserole is packed with leftover ham, tender sliced potatoes, green peas, and smothered with a cheesy béchamel sauce and extra cheese on top. It's the ultimate comfort food that comes together so easily. Serve it on its own for a delicious and filling meal with a side salad, or as a side dish on your holiday dinner table.

I usually make this creamy ham and potatoes au gratin the day after a holiday meal when I have lots of leftover ham that I need to use up. Some of my other go-to's for leftover ham are creamy Chinese-style borscht soup or creamy ham and potato soup.

Ingredients

potatoes - Russet potatoes are the best choice for this dish, followed by Yukon gold potatoes, as these are more starchy and add creaminess to the dish. But you can use other types of potatoes as long as they are thinly sliced. To help slice them evenly, I use this mandoline slicer to get the perfect slices every time.
cooked ham - this recipe is a great way of using leftover holiday glazed baked ham.
frozen peas - the peas add a nice subtle flavour to this au gratin. You can leave them out of if you prefer, or add in other vegetables like sweet corn and carrots. Just make sure to dice the vegetables that you use into very small cubes.
onion
cheesy béchamel sauce - a béchamel sauce is essentially a sauce that is made from all-purpose flour, butter and milk, with other flavours added to customize it. Our sauce also has garlic, chicken broth, Italian seasoning, and cheddar cheese.
cheddar cheese - I used sharp white cheddar cheese to sprinkle on top. Any hard cheese that melts easily into a creamy texture will work. You can try swiss cheese or mozzarella.
fresh parsley - optional, for serving on top.

You will also need a 9x13 casserole pan. I also recommend a mandoline slicer to help easily slice the potatoes.

How to Make the Best Easy Leftover Ham and Potatoes au Gratin

First, layer the casserole. Place half of the sliced potatoes in a single layer at the bottom of a 9x13-inch casserole pan and top with cubed ham, peas and onion. Place the remaining half of the potatoes over the mixture. Set aside.

Then, prepare the creamy sauce. Melt butter in a medium saucepan over over medium high heat. Add garlic and sauté until fragrant, about 1 minute. Whisk in flour to form a thick paste similar to the consistency of cake frosting, and cook for 1 minute. Stir in milk and chicken broth until sauce is smooth and uniform. Bring the sauce to a simmer over medium heat and let it simmer until thickened to desired consistency, about 5 minutes. Stir in Italian seasoning and cheddar cheese. Add salt and pepper, to taste (I did not add any salt and pepper as the ham I used was already very salty).

Pour the cream sauce over the potatoes and spread evenly.

Cover the casserole dish with aluminum foil and transfer to the oven. Bake in a 400F preheated oven for 50 minutes. Then, remove from oven and sprinkle the remaining cup of cheddar cheese evenly over the casserole. Return the baking dish to the oven and bake uncovered for another 20-25 minutes until the melted cheese turns golden brown on top.

Let the creamy ham and potatoes au gratin cool for 15 minutes before serving. Garnish with parsley and serve.

How to Store

Make ahead instructions: One of the best things about this dish is that you can easily prep it a day in advance, prior to baking. Just assemble the entire casserole, cover and store in the refrigerator. When ready to bake, remove from the refrigerator and let it sit on the counter for 30 minutes to allow it to come to room temperature. Then, bake according to recipe instructions.
How to store: Store leftover ham and potatoes au gratin in an airtight container in the refrigerator for up to 4 days.

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50 Best Christmas Side Dishes

It's all about the Christmas side dishes over here. Whether you are sticking to traditional Christmas recipes this year, or trying something new, find a dish that you will love this year. From creamy and cheesy casseroles, to fresh and light seasonal salads, to vegetable side dishes, and more, I have got you covered. Today I am sharing my 50 most popular and favourite recipes for Christmas side dishes.

Pair these sides with some of my favourite Christmas main dishes like holiday glazed baked ham, juicy whole roast turkey, honey glazed roast pork, whole roast chicken, turkey breast, or lamb.

Christmas Side Dishes

Roasted Garlic Parmesan Baby Potatoes

Quick and easy roasted garlic Parmesan baby potatoes are crispy on the edges and tender inside. They are delicious, flavourful and bakes in just 30 minutes.

Green Beans Almondine

Green Beans Almondine is buttery, garlicky, and nutty. This classic French side dish is quick and easy to make, and loaded with flavor and texture.

Creamy Brussels Sprouts Bake

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

Apple Walnut Salad with Balsamic Vinaigrette

Throw together crisp apples, crunchy walnuts, and sweet cranberries for a taste of the holidays in this fall apple walnut salad with homemade balsamic vinaigrette.

Have an apple today and keep the doctor away with this fresh, fall favourite -- apple walnut salad with homemade balsamic vinaigrette. Throw together crisp apples, crunchy walnuts, and sweet cranberries for a taste of the holidays. | aheadofthyme.com

Roasted Carrots

Roasted Carrots are a healthy, delicious, and easy to make side dish with a slightly crispy interior and sweet and tender inside. Serve with any entree!

Sautéed Garlic Mushrooms

Buttery sautéed garlic mushrooms are silky smooth with an incredible caramelization and earthy rich flavour. A simple side dish in under 15 minutes.

Easy Ham and Potatoes Au Gratin

Easy creamy ham and potatoes au gratin is a great way to use leftover ham with tender sliced potatoes and a cheesy béchamel sauce. The best comfort food.

Roasted Shallots

Roasted Shallots are a rich, caramelized side dish with a hint of sweetness and a kick from tangy balsamic vinegar. Ready in just 30 minutes!

Honey Balsamic Brussels Sprouts

Easy honey balsamic Brussels sprouts are a sweet savory side dish that's roasted until tender and caramelized, and coated in a delicious flavourful glaze.

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.

Christmas Salad

This fresh and festive Christmas Salad is made with delicious winter fruits and has a gorgeous wreath-like appearance. It's earthy, sweet, nutty, and tangy.

Potato Stacks

Potato Stacks are crispy, cheesy, and flavorful, making them the perfect side dish with crunchy edges and soft gooey centers bursting with amazing flavor.

Collard Greens with Bacon

Collard greens with bacon is a flavorful, delicious, and healthy side dish that is quick to make in 25 minutes. A stress-free holiday side for Christmas.

Creamy Garlic Mashed Cauliflower

Craving a big serving of mashed potatoes but with a quarter of the calories? Now you can with creamy garlic mashed cauliflower. Ready in just 20 minutes.

Fall Harvest Salad with Butternut Squash and Apple

Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing.

Brussels Sprouts with Bacon

Brussels Sprouts with Bacon is a quick and easy side dish with the best flavor and texture. The best part? This holiday side is ready in under 15 minutes.

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.

Maple Roasted Acorn Squash

Maple Roasted Acorn Squash is savory and sweet, with its flavor intensified when tossed and roasted in a homemade maple glaze with a sprinkling of cinnamon.

Crispy Leaf Potatoes

Crispy leaf potatoes are a delicious potato side dish made with layers of buttery, sliced potatoes that crisp up when baked. The perfect side dish.

Sweet Potato Casserole with Pecans

Sweet potato casserole with pecans packed with tender sweet potatoes and a buttery crunchy pecan topping is the best fall side dish for Thanksgiving dinner.

Parsnip Puree

This fluffy, creamy Parsnip Puree looks like mashed potatoes but has a distinctly nutty flavor that sets it apart. It is quick and easy to make too!

Vegetarian Cornbread Stuffing

Easy vegetarian cornbread stuffing is the perfect make-ahead side dish to serve this Thanksgiving. So flavourful, moist and soft, yet crispy golden on top.

Green Bean Casserole

Green bean casserole is a classic holiday side dish packed with fresh green beans in a delicious creamy mushroom sauce, and topped with crispy fried onions.

Maple Roasted Brussels Sprouts and Butternut Squash

Maple Roasted Brussels Sprouts and Butternut Squash are a quick, easy, flavorful, and delicious Thanksgiving side dish that you need this holiday season.

Potato Galette with Arugula and Crème Fraîche

Potato galette with arugula and crème fraîche is a rich, light, and delicious savoury tart to serve for breakfast, lunch, or dinner. A total crowd-pleaser.

Maple Roasted Carrots with Yogurt Sauce

These maple roasted carrots with yogurt sauce are not only stunning, but they get all caramelized and crispy around the sides from the maple syrup… pure perfection!

Creamy Potatoes au Gratin

Rich and creamy potatoes au gratin is the ultimate comfort food made with sliced potatoes, cheese, and milk. It's the perfect side dish for the holidays.

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. Perfect to serve with your holiday meal.

One Pan Roasted Harvest Vegetables

One pan roasted harvest vegetables with butternut squash, brussels sprouts and baby potatoes is the best fall side dish. So easy to prep in just minutes.

Creamed Spinach

Creamed spinach is a rich, creamy, and delicious side dish to make this fall. Easy to make ahead and reheats well - perfect for Thanksgiving holiday dinner.

Green Beans with Bacon

Green Beans with Bacon is a delicious, flavorful side dish that comes together quickly in 20 minutes (including prep!) with a handful of simple ingredients.

Wild Rice Pilaf

Wild Rice Pilaf is a wholesome, nutritious side dish that pairs the naturally nutty flavor of wild rice with vegetables, spices, and fresh herbs.

Easy Vegan Stuffed Peppers

Easy vegan stuffed bell peppers are filled with brown rice, mushrooms, veggies, and seasonings, then baked for 40 minutes. It's a perfect side to a fancy holiday dinner.

Vegan Stuffed Peppers are stuffed with pan-fried mushrooms, tender rice, and veggies, making them flavorful and filling. Easy to make in under an hour! | aheadofthyme.com

Hasselback Potatoes

Hasselback Potatoes are infused with garlic butter and feature signature cuts that make these potatoes crispy on the outside and tender on the inside.

Sautéed Brussels Sprouts

Sautéed Brussels Sprouts are a quick and easy side dish made with just 5 ingredients and ready to serve in only 15 minutes. They're vegan and keto too.

Pesto Green Beans

Pesto green beans is a simple side dish that is quick and easy to make in under 10 minutes, tossed in buttery toasted walnuts and pesto. So delicious.

Crispy Smashed Potatoes

These crispy smashed potatoes are the perfect side dish. They're easy to make, crispy on the outside, tender and fluffy on the inside, and so flavorful.

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.

Corn Casserole

Creamy corn casserole is a comforting side dish that is creamy, savory, slightly sweet, and filling - a classic and traditional Thanksgiving holiday side.

Parmesan Crusted Brussels Sprouts

Parmesan crusted Brussels sprouts are a quick, easy, delicious side dish that's perfectly crispy outside and soft and tender inside. Ready in 30 minutes.

Winter Kale Salad with Apple Cider Vinaigrette and Spiced Pecans

Cozy winter kale salad with apple cider vinaigrette is easy to make with crispy apples, tangy goat cheese and crunchy spiced pecans in under 10 minutes.

Blistered Green Beans

Blistered Green Beans are smoky, garlicky, and peppery. This flavorful side dish is one of the quickest ways to prepare fresh green beans.

Mascarpone Mashed Potatoes

Mascarpone mashed potatoes are creamy, smooth, and comforting. Classic mashed potatoes are given a twist resulting in a super silky and rich mash.

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.

Spinach Gratin

Spinach gratin is a rich and creamy side dish with a layer of crispy melty cheese on top. This fancy side is easy to make ahead and freezer-friendly.

Roasted Brussels Sprouts Salad

Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette.

Brie Mac and Cheese

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

Air Fryer Baby Potatoes

Crispy and tender, easy air fryer baby potatoes are a healthier take on a classic side dish without compromising taste or texture. Cooks in just 20 minutes.

Garlic and Herb Roasted Carrots

Garlic and herb roasted carrots are delicious and flavorful, easy to make, and the perfect vegan Christmas side dish - or for any time of the year!

Brussels Sprouts Gratin

Made with tender, roasted Brussels sprouts baked in a rich, creamy cheese sauce, this Brussels Sprouts Gratin is the ultimate fall comfort food.

Brown Butter Mashed Potatoes

Brown Butter Mashed Potatoes are the ultimate side dish for any meal. It's smooth and creamy with a rich, nutty flavor from the brown butter.

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.

Cheesy Brussels Sprouts Bake

Cheesy Brussels Sprouts Bake is a comforting side dish made with sautéed garlic brussels sprouts, topped with bacon and cheese, and baked until bubbly.

Stuffed Butternut Squash with Wild Rice

Healthy hearty and wholesome stuffed butternut squash with wild rice and mushrooms is an easy cozy vegetarian fall dinner or side. The best comfort food.

Oven Roasted Vegetables

Oven Roasted Vegetables are a delicious flavorful side dish that goes well with almost any dinner main. Customize it with whatever veggies you have on hand.

Scalloped Potatoes

Scalloped potatoes are a creamy, cheesy, indulgent side dish that will make cheese lovers swoon. Every bite is savory, rich, comforting, and delicious.

Mashed Cauliflower

Mashed Cauliflower is a fluffy and buttery side dish and a low carb, keto-friendly alternative to mashed potatoes. Plus, it's easier and quicker too!

Roasted Garlic Green Beans (Air Fryer or Oven)

Quick easy roasted garlic green beans are tangy, sour, savoury, and sweet, with a tender and crunchy texture. Make them in the oven or air fryer in minutes.

The Best and Creamiest Mashed Potatoes

Creamy, buttery, and delicious, this is the best and creamiest mashed potatoes recipe you will ever find. It's velvety, smooth, and melts in your mouth.

Goat Cheese and Tangelo Winter Salad

Healthy and light, goat cheese and tangelo winter salad with creamy caesar dressing is flavourful, crunchy and takes just minutes to prepare.

Roasted Asparagus and Mushrooms

Roasted garlic asparagus and mushrooms is a simple vegan sheet pan side dish that's easy to make, flavorful and delicious. Serve with your favorite protein.

Easy Roasted Cauliflower

Quick and easy roasted cauliflower is a delicious, flavourful side dish that you throw on a sheet pan and into the oven. Plus, it's vegan and gluten-free.

Arugula Salad with Apple and Pecan

Arugula salad with apple and pecan is a quick and easy fall salad made with fresh seasonal ingredients in just minutes. Perfect for a holiday dinner table.

Greek Lemon Roasted Baby Potatoes

Quick and easy Greek lemon roasted baby potatoes are crispy on the outside and tender inside, packed with a Greek flavour blend of lemon, garlic and herbs.

Roasted Pumpkin Wedges with Parmesan Cheese

Soft and tender, easy roasted pumpkin wedges with Parmesan cheese is the easiest and most delicious side dishes to make this fall. Prep it in just minutes.

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.

Mediterranean Chickpea Wedge Salad with Hummus Dressing

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

Instant Pot Mashed Potatoes

Instant pot mashed potatoes are the quickest and easiest mashed potatoes you'll make in under 20 minutes (including prep!) in the pressure cooker.

Herb Roasted Sweet Potatoes

Herb Roasted Sweet Potatoes are a quick easy side dish that's healthy, delicious, and flavorful. A perfect side for your holiday table or weeknight dinner.

Garlic Mashed Potatoes with Sour Cream

Velvety and smooth, garlic mashed potatoes with sour cream are the best, flavourful make-ahead side dish ever. Garlicky, buttery, creamy, and pure comfort.

Curried Chickpea Stuffed Acorn Squash

Wholesome, hearty, curried chickpea stuffed acorn squash with curry flavours is the perfect vegan and gluten-free fall comfort food for your holiday dinner.

Easy Roasted Brussels Sprouts

Tender and caramelized, easy roasted brussels sprouts tossed in balsamic vinegar and honey is a classic household favourite to serve on your holiday table.

Baked Mac and Cheese

Classic baked mac and cheese is the ultimate comfort food - creamy, cheesy, and cozy, topped with a crunchy breadcrumb topping. It's quick and easy too.

Sautéed Garlic Green Beans

Buttery sautéed garlic green beans is a simple side dish that is quick, easy and delicious. Make these vibrant, crispy and tender green beans in 10 minutes.

Duchess Potatoes

Duchess Potatoes (Pommes Duchesse) are rich, creamy whipped bites of potatoes with crispy edges and a soft fluffy mashed potato centre. A fancy side dish!

Savoury Mashed Sweet Potatoes

Velvety, smooth, and creamy, this savoury mashed sweet potatoes dish is quick and easy and can be made ahead of time -- it is the perfect side for your holiday meal.

Cranberry Walnut Apple Stuffing

Cranberry walnut bread paired with sautéed apples, onions and rosemary is exactly what your holiday table needs! Hello cranberry walnut apple stuffing!

Roasted Butternut Squash

Roasted butternut squash is the easiest vegan side dish you need this fall. It has a ton of flavour with just a few simple pantry staples.

10-Minute Nutty Green Beans

With only a few ingredients, it is incredible how much flavour are packed in these 10-minute nutty green beans. Earthy green beans balance perfectly with crunchy pecans.

Easy Pumpkin Dinner Rolls

Quick and easy pumpkin dinner rolls are soft and fluffy, flaky and butter, and perfect to serve alongside a warm and cozy fall meal or Thanksgiving dinner.

Baked Sweet Potato Wedges

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

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.

12-Minute Crispy Roasted Air Fryer Brussels Sprouts

Tender and crispy roasted air fryer brussels sprouts cooks in less than 12 minutes with very little oil. It is a holiday table game changer.

Stovetop Mac and Cheese with White Cheddar

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

Maple Roasted Carrots with Yogurt Sauce

These maple roasted carrots with yogurt sauce are not only stunning, but they get all caramelized and crispy around the sides from the maple syrup… pure perfection!

Easy Cornbread Muffins

Easy cornbread muffins just made cooking a whole lot easier and tastier! These moist and fluffy muffins are made with cornmeal, cooked corn kernels, and sweetened with honey for a burst of flavor in every bite.

How to Make Ahead

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

To reheat, place any leftovers in the air fryer or the oven at 300F for 10-15 minutes until warmed through. If heating from frozen, let it thaw first and then reheat.

More Christmas Recipes

Once you have figured out the sides that you will be serving on your Christmas dinner menu, start planning the main dish and all the Christmas desserts. Some of my go to holiday mains are:

Did You Make Any of These Christmas Side Dishes?

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

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