Blog - Page 37 of 41 - Ahead of Thyme

Stir-Fried Rice Noodle Rolls with Peanut Butter Sauce

Better than takeout, quick and easy one pan stir-fried rice noodle rolls with peanut butter sauce are packed with rice rolls, bean sprouts, Asian seasonings, and topped with green onions, crushed peanuts and sesame seeds. This super flavourful under 10 minute vegan meal makes weeknight dinner planning a breeze. It seriously takes less time to make than the time spent ordering takeout.

What are Rice Noodle Rolls?

Rice noodle rolls (or cheung fun) are little bite sized, slippery and soft, flat rice noodle sheets that are rolled into a cylinder shape. This Chinese ingredient is normally served steamed as a dim sum snack. They are served unseasoned, and rolled with beef, pork, vegetables, or plain, with a side of soy sauce and peanut butter dipping sauce.

We decided to give these noodle rolls a twist and instead stir-frying them with all the delicious Asian seasonings and then tossing them in peanut butter sauce. The outcome? Ridiculously good.

Ingredients in Stir-Fried Rice Noodle Rolls

rice rolls - I used a store-bought package of rice noodle rolls, but it's also really easy to make your own. I will be sharing a recipe for it soon (hopefully!).
vegetable oil - for the stir-fry.
soy sauce
sesame oil - optional but adds a really nice flavour.
white pepper
sugar
bean sprouts
toppings - green onions, roasted peanuts, and white sesame seeds.
peanut butter sauce - smooth peanut butter, bean paste or hoisin sauce, hot water, and sugar.

You will also need measuring cups and spoons and a skillet (or wok).

How to Make the Best Stir-Fried Rice Noodle Rolls

To make this super quick and easy stir fry, heat oil in a cooking pan over medium heat for 2 minutes until the oil starts to sizzle and shimmer. Then, add rice rolls (that you have cut into 2-inch pieces) and stir fry for 2 minutes until the rice rolls soften and browns. Add a spoonful of cold water at a time and stir fry the noodles if they are still a bit dry and hard.

Next, add the seasonings (soy sauce, sesame oil, white pepper and sugar). Stir well for 1 minute with a spatula to combine. Add bean sprouts and chopped green onions at the end. Mix well for another minute and remove from heat.

Transfer the rice rolls onto a place and top with half the peanut butter sauce and a sprinkle of chopped peanuts and sesame seeds. Serve the other half of the sauce on the side for extra dipping.

How to Make Peanut Butter Sauce

Mix the peanut butter and hot water together in a bowl until smooth and creamy. Add in the bean paste (or hoisin sauce) and sugar. Stir well with a spoon to dissolve the sugar in the sauce. The peanut butter sauce should have a smooth and creamy consistency.

Tips for Making Rice Noodle Rolls

Prep the ingredients before you start. Have all your ingredients prepped and ready before you begin. Stir-frying in general is a very fast process and by having your ingredients prepped and within hands reach, it will ensure that everything goes smoothly.
Can you prepare this stir-fry in advance? You can prepare your ingredients in advance, but stir-fried rice noodle rolls are best served fresh. In particular, you should always prepare noodles fresh because once they start going cold, they will stick together and get stiff.
How do you store rice noodle rolls? If you have leftovers, store rice noodle rolls in an airtight container for up to 3 days in the refrigerator.

More Stir-Fry Recipes

Tried this recipe?

I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.

Meal Prep Sheet Pan Balsamic Chicken and Vegetables

Make your week easier and more delicious with this quick and easy Asian-style meal prep sheet pan balsamic chicken and vegetables. Super flavourful, juicy and tender chicken is marinated in a sesame balsamic marinade inspired by Asian sesame salad dressing. And the vegetables? They are tossed in a balsamic dressing. Combine everything all together on one sheet pan, and say good-bye to stressing over lunch all week. This meal comes together in about 45 minutes including prep (lots of chopping since it's packed with tons of vegetables).

Ingredients in Balsamic Chicken and Vegetables

chicken breasts - 3 skinless and boneless chicken breasts.
sesame balsamic marinade - made with soy sauce, sesame oil, balsamic vinegar, minced garlic, brown sugar, salt and pepper.
tofu - optional
bell peppers - green, yellow and red.
sweet potato
cauliflower
brussels sprouts
zucchini
vegetable seasoning - made with olive oil , balsamic vinegar, Italian seasoning, salt and pepper.

You will also need meal prep containers, mixing bowls, and a large ½ pan sheet pan.

How to Make the Best Meal Prep Sheet Pan Balsamic Chicken and Vegetables

The first step is to marinate the chicken breast in an incredibly simple and delicious Asian-style marinade made with soy sauce, sesame oil, balsamic vinegar, garlic, brown sugar, salt and pepper. Add everything to a large bowl (or ziploc bag) and stir well to combine and fully coat the chicken. Cover with cling wrap (or seal the ziploc bag) and place in the refrigerator to marinate for at least 1 hour up to overnight.

Next, prep and cut all the vegetables and place inside another large mixing bowl. Add in all seasonings (olive oil, balsamic vinegar, Italian seasoning, salt and pepper). Mix well with a spatula to combine and coat evenly well. Transfer the vegetables to a large ½ pan sheet pan and spread them evenly into a single layer. You do not need to line the baking sheet.

How to Roast Sheet Pan Chicken and Veggies

There are two ways that you can make this easy sheet pan meal:

Option 1: Preheat the oven to 400F. Transfer the baking sheet with all the vegetables in the oven and cook for 10 minutes. Remove from oven and place the marinated chicken breasts on top of the vegetables. Drizzle the extra marinade over the vegetables and chicken. Transfer the baking sheet back in the oven and continue to bake at 400F for another 20 minutes until the internal temperature for the chicken breasts reaches 165F.
Option 2: Preheat the oven to 350F. Place the marinated chicken breasts on top of the vegetables. Drizzle the extra marinade over the vegetables and chicken. Bake the vegetables and chicken breasts together in the baking sheet for 30 to 35 minutes until the internal temperature for the chicken reaches 165F.

How to Assemble Meal Prep Containers

Assembling the meal prep containers is the easiest part. Simply take your meal prep containers and divide the veggies amongst them. For a full balanced meal, you can add in ½ cup to 1 cup of cooked rice on underneath.

Then, slice up the chicken breast and add ½ breast on top of each container. Seal and store in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Meal Prep Tips

How to customize: This is one of my favourite recipes to meal prep with because the Asian-style sesame balsamic marinade is the bomb. And those veggies? Even better. They are tossed in a balsamic sauce that goes well with any vegetable, which makes it super easy to customize. Literally throw in any vegetables that you have on hand.
How to store meal prep chicken and vegetables: Divide the chicken and veggies amongst 6 meal prep containers and seal. Store in the refrigerator for up to 4 days or in the freezer for up to 2 months. To defrost, place in the refrigerator until thawed.

More Sheet Pan Recipes

Tried this recipe?

Quarter Pound Burgers

We have been starting to recipe test our upcoming fall dishes so you better believe that we have a fridge full of all the herbs -- rosemary, thyme and sage. If you love these herbs in creamy comfort food, then you will love them in super juicy and flavourful rosemary thyme quarter pound burgers. The depth of flavour that these herbs add to these burgers is on another level. Why not spend just 10 minutes to prep these and make them for dinner tonight. Plus, you can just throw them on a cast-iron skillet or on the grill. So easy!

Ingredients in Rosemary Thyme Burgers

ground beef - I used lean ground beef.
Panko breadcrumbs
cheddar cheese - shredded cheddar.
pickle juice - or use cold water if you don't have any pickle juice to spare. I often use pickle juice in my burger patties because they make the burger juicier and adds so much flavour.
Worcestershire sauce
thyme - finely chopped fresh thyme.
rosemary - finely chopped fresh rosemary.
garlic powder
salt and pepper
vegetable oil or cooking spray oil - for grilling.
hamburger buns - I made my own easy homemade hamburger buns in under 3 hours with just 15 minutes of actual prep work. These soft, fluffy and airy buns are my favourite.
toppings - top the burger with your favourite toppings. I used the classics -- mayo, lettuce, tomato, onions, pickles, and ketchup. I actually fried my onions alongside the burgers for that extra touch.
cooking oil - to grease the skillet.

You will also need a mixing bowl, cast-iron skillet and a turner spatula. I also highly recommend a digital meat thermometer if you cook a lot of meat and want to check for doneness. Simply insert halfway inside the meat to get a quick measurement.

How to Make the Best Rosemary Thyme Quarter Pound Burgers

First, prepare the hamburger patties. In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, pickle juice (or water), Worcestershire sauce, thyme, rosemary, garlic powder, salt and pepper. Stir well with a spatula to combine everything together (or use your hands to press the ingredients together to evenly combine). Shape the ground beef mixture into a firm ball, and cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight.

Now it's time to shape the patties. Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8x8-inch square). You can also roll it out with a rolling pin. Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties (¼ pound each). Add the scraps evenly amongst the 4 patties.

How to Cook Hamburgers in a Skillet

Heat oil in a cast-iron skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.

You can also cook some onion rings on one side of the skillet to add on top of the burger.

To assemble the burgers, toast the buns, if desired. Then top each burger with your favourite toppings. I spread mayonnaise onto the bottom half, topped with a piece of lettuce and a hamburger patty., then topped with sliced tomato, fried onions and pickles. I added ketchup on top and placed the top half of the bun on top.

Tips for Making Burgers

How to tell if a beef burger is cooked: The best way to check a burger for doneness is by using a digital meat thermometer. Simply insert halfway inside the meat to get a quick measurement.
How to serve hamburgers: Serve these rosemary and thyme burgers with a side of crispy french fries or sweet potato wedges. Add in potato salad or an orzo pasta salad for a complete meal.
How to freeze hamburger patties: You can freeze the uncooked burger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in a freezer bag and place back in the freezer. To use them, defrost overnight in the refrigerator and follow the recipe.
Make your own artisan hamburger buns. Make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.

More Burger Recipes

Tried this recipe?

Fruit and Yogurt Parfait with Granola

Today's breakfast consisted of creamy Greek yogurt, crunchy homemade granola, and fresh fruit all layered together with an optional drizzle of honey on top in this super simple fruit and yogurt parfait with granola. It is so quick and easy to make in less than 5 minutes. Perfect for a delicious and healthy breakfast, snack or even dessert.

How to Make the Best Fruit and Yogurt Parfait

A fruit and yogurt parfait is a layered dish consisting of layers of:

Greek yogurt - I used a non-fat Greek yogurt. I also prefer it plain because I find that plain yogurt allows the natural sweet taste of the fruits and granola to truly be recognized. You can also use regular yogurt, but the parfait might not hold its shape as nicely.
granola - I made my own granola for this. I prefer homemade granola because you know exactly what is in the granola and can eliminate any unnecessary sugars. Try my homemade almond pecan granola or coconut maple walnut granola. Both are amazing in this parfait and so easy to make (just 5 minutes to prep and 30 minutes to bake).
fruit - I used blueberries but feel free to use any fruit that you have on hand. Just chop up into bite sized pieces.

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

Are Parfaits Healthy?

When made right, parfaits make an excellent healthy choice for breakfast.

Yogurt provides calcium and protein in addition other nutrients.
Fruits add important nutrients, including vitamin c, amounts of which will vary on the type of fruit of fruit that you add.
Granola is loaded with fiber and can be low in fat and sugar.

But be wary of purchasing parfaits at your local cafe or franchise restaurants. They may appear to be healthy when in reality, you may be putting high amounts of fats and sugars into your body. Parfaits make a healthy breakfast choice only when created with non-fat yogurt and when it is low in sugar. That's why you are sooo much better off making your own parfait.

More Breakfast Recipes

Tried this recipe?

Creamy Mango Cheesecake

This summery, creamy mango cheesecake has classic graham cracker crust, a light and tropical cheesecake filling packed with pureed mangos, and more mango swirled on the top. It's an ultra creamy and mousse-like cheesecake that is super easy to make in just a few simple steps and with a few ingredients. It's so easy that you don't have to wait for the weekend to bake it.

Ingredients in Mango Cheesecake

Graham cracker crumbs - for the cheesecake crust.
granulated sugar - for the crust and for the filling.
melted butter - for the crust.
cream cheese - it wouldn't be cheesecake without cream cheese.
plain Greek yogurt - helps lighten up the filling making it more mousse-like.
mango pulp - this is essentially pureed mangos. You can make your own by pureeing very ripe mangos in a blender, or you can buy store-bought canned mango pulp.
vanilla extract
eggs
toppings - serve with mango pulp, whipped cream and cubed mango chunks.

You will also need measuring cups and spoons, mixing bowls, hand mixer, round 8-inch springform pan, aluminum foil, and large deep baking pan (for the water bath).

How to Make the Best Creamy Mango Cheesecake

First, make the cheesecake crust. In a large bowl, stir together graham cracker crumbs and sugar. Gradually pour in melted butter, continuing to stir until well mixed. Use your hands to press the mixture firmly into a round 8-inch springform pan.. Bake the crust for 10 minutes in a preheated 350 F oven. Then, allow it to cool for approximately one hour before filling with the cheesecake filling.

Next, make the cheesecake filling. In a large bowl, combine cream cheese, yogurt, 1 cup mango pulp, sugar and vanilla extract. Beat with a hand mixer until well blended. Add one egg at a time and beat just until blended. Repeat until all the eggs are just blended in (Do not overmix to avoid cracking during baking).

Now, let's assemble the cheesecake. Pour the cheesecake filling into the cooled crust and smooth out the surface with a spatula. Add a few dollops of the remaining ¼ cup of mango pulp on top of the filling, randomly in different spots, and gently swirl with a toothpick.

How to Bake Mango Cheesecake

Wrap the outside of the springform pan tightly with aluminum foil (to prevent the filling from leaking) and place the pan in a large deep baking pan. Fill the dish with 1 inch (2 cm) of boiling water.

Move the baking pan to a preheated 350 F oven and bake for 1 hour in the boiling water bath (This helps prevent sudden temperature drop and cracking). After an hour, turn off the heat and let the cheesecake continue to sit in the oven for another hour, without opening the door.

Take the pan out of the oven and run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Cover the pan with cling wrap and transfer to the refrigerator for 8 hours or overnight to cool and set.

Slice up and serve with your favourite toppings such as a drizzle of mango pulp, some cubed mango chunks and whipped cream.

How to Store Cheesecake

In the refrigerator: Creamy mango cheesecake can be stored in the refrigerator in an airtight container for up to a week. I usually just store it in the springform pan and seal the top tightly with aluminum foil or cling wrap.
In the freezer: You can also store mango cheesecake in the freezer for up to three months. Tightly double-wrap the whole cheesecake or slices with aluminum foil or plastic wrap and place it inside an airtight container. When you are ready to serve and eat the cake, just take it out of the freezer and let it thaw overnight in the refrigerator.

More Cheesecake Recipes

Tried this recipe?

25 School Snacks

One less thing you should stress about when the kiddos go back to school this year is their lunch box. Today I am sharing my top 25 school snack ideas, ranging from granola bars to muffins, energy balls to cracker bites, fruits and dips, baked school snacks and more. Whether you are sending the kids back to school in September or planning to homeschool this year (because let's face it, we have already being doing it for the last few months), there are tons of kid-friendly recipes for everyone, even the pickiest eaters.

Blueberry Yogurt Muffins

Blueberry yogurt muffins are buttery, moist, soft, and cakey and bursting with blueberries in every single bite. They are super quick and easy to make. Some other muffins to try are spiced carrot muffins or apple oatmeal muffins or banana chocolate chip muffins.

Smooth and Creamy Hummus

Whip up classic smooth and creamy hummus dip and serve it with veggies or crackers, or use it in a vegan hummus wrap. Hummus takes just 5 minutes to make in the blender by combining chickpeas, tahini, olive oil, lemon juice and garlic. Or add in some avocado and make avocado hummus.

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

Almond Cranberry Granola Bars

The easiest thing to fill up those lunch-boxes with are chewy almond cranberry chocolate granola bars. They're are chewy and delicious, contain real dried fruit, and made healthier with less processed sugar. For a different flavour, try almond butter granola bars or pecan toffee bars.

These almond cranberry chocolate chip granola bars are chewy and delicious, contain real dried fruit, and made healthier with less processed sugar. | aheadofthyme.com

Pretzel Bites

These tender, chewy homemade Pretzel Bites taste professionally made but are a beginner-friendly recipe you can easily make in the comfort of your own home.

Homemade Yogurt

Thick and creamy homemade yogurt is so easy to make at home with just 2 ingredients, a heavy pot, and just a few minutes of actual hands on prep work.

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.

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.

Cinnamon Apple Granola

Make your mornings a little easier by prepping this delicious and easy cinnamon apple granola aka apple pie granola ahead of time and I promise you'll never buy store-bought again. Some of my other favourite granolas to make are coconut maple walnut granola and almond pecan granola.

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.

Veggies and Dip

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.

Healthy Banana Bread

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

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.

Four Quick and Easy Ritz Crackers

Four super fun, quick and easy RITZ cracker recipes with both sweet and savoury options including my favourite smoked salmon and cheese cracker bites.

Take the stress out of party planning and serve something sweet or savory with these four quick and easy RITZ Cracker recipes. | aheadofthyme.com

No Bake Protein-Packed Energy Bites

No bake protein-packed breakfast energy bites are chewy, easy to make, delicious, and loaded with healthy nutrients. Perfect for breakfast or as a snack.

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.

Carrot Cake Muffins

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

Homemade Applesauce

Homemade applesauce is a quick and easy fall treat with just 3 ingredients and very little time and effort. Serve it as a healthy snack or dessert.

Cinnamon Apple Baked Oatmeal

Cinnamon Apple Baked Oatmeal is a delicious, filling make-ahead breakfast or snack for fall - loaded with chewy oats, tender apples, crunchy walnuts, and cinnamon.

Rice Krispies Treats

Rice Krispies Treats are a classic dessert loved by all. These chewy, crunchy, sticky-sweet treats are easy to make from scratch using just 3 ingredients!

Chewy Peanut Butter Granola Bars

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

Garlic Breadsticks

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

Nutty Banana Bread

When you combine walnuts, raisins and dried fruit in a nutty banana bread, the result is a tender and moist loaf that is truly irresistible. Some other loaves to try are lemon loaf with lemon glaze and festive yogurt fruitcake.

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.

Tortilla Strips

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

Glazed Lemon Blueberry Scones

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

Roasted Chestnuts

Enjoy street vendor roasted chestnuts at home in three different ways - roast in the oven, cook over the stove, or in the air fryer. Remember to peel them before packing them in the lunch box.

Fruit Salad

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

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.

Slow Cooker Applesauce

Slow cooker applesauce is delicious, healthy, kid-friendly, packed with warm and cozy fall flavors, and easy to make with just 10 minutes prep. The kiddos love to eat this snack by the spoon.

Zucchini Muffins

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

Quick Dinner Bread Rolls with Green Onions

Soft and fluffy, quick dinner bread rolls are loaded with green onions and topped with flaked sea salt and sesame seeds. Ready in just 1.5 hours. You can also make them without green onions for any picky eaters. These rolls are perfect for making little sandwiches or just with butter. You can also try easy skillet dinner rolls or homemade biscuits.

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

Skinny Strawberries and Cream Popsicles

Let's finish off the list with a treat you can feel good about giving to your kids. It is time to say good-bye to the store-bought stuff and make skinny strawberries and cream popsicles at home using fresh fruit and Greek yogurt.

Homemade Kettle Corn

Say goodbye to store-bought popcorn and hello to homemade Kettle Corn - sweet and salty, loved by all, and quick and easy to make with just 4 ingredients.

Applesauce Bread

Homemade applesauce bread is fluffy, moist, and delicious. Loaded with fall flavors that transforms your favorite snack into a loaf cake.

School Lunches to Pair With

You can pair these school snacks with your kids favorite school lunches. Our popular school lunch recipes are:

Tips for Preparing Back to School Lunch and Snacks

Here are some tips and tricks to help make things easier when preparing back to school lunch and snacks.

Prep in advance. Depending on the recipe, try to prep as much as you can the night before to make the mornings go much more smoothly. Whether that is chopping up vegetables or mixing ingredients together, do as much as you can. You can store all your prepared ingredients in airtight containers in the refrigerator.
Involve your kids in the kitchen. My son is only 17 months old, but I find that even at his age, when I involve him in the cooking process by getting him to "help" me in his learning tower (whether it's transferring chopped vegetables from a plate to a pot, or playing with tupperware), he eats his meal much more readily.
Pack the lunch and snacks in a cute lunch box and containers. There are so many options that you can choose from with a whole variety of designs. I've linked my favourite bento-style lunch box, insulated lunch bag, kids cutlery, and toddler cutlery.
Opt for foods that aren't super messy.

Did You Make Any of These Back to School Snack Recipes?

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

Creamy Vegetarian Peanut Miso Ramen

We are slowly transitioning into fall, which means bring on all the comfort foods. To me, comfort food usually means a big bowl of noodle soup. This creamy vegetarian peanut miso ramen has a super creamy and flavourful vegan soup base with tomato and shiitake mushrooms, and is topped with delicate and thin ramen noodles, assorted vegetables, and a perfect soft-boiled ramen egg. This is the kind of ramen that you will take that huge ramen bowl and drink it like a cup, making sure to get every last bit of soup. It's so so delicious.

Vegetarian peanut miso ramen with a creamy vegan soup base, is topped with noodles, vegetables, and a perfect soft-boiled egg. Make it in just 20 minutes. | aheadofthyme.com

And aside from the eggs, this is a one pot recipe. Which means that you make everything in one pot. First you prepare the soup base and then cook your ramen noodles directly inside the soup. No extra pot needed, no colander needed.

What is in Peanut Miso Ramen?

vegetable oil
onion
tomato
shiitake mushrooms
garlic
miso paste
smooth peanut butter
ramen noodles
corn
bean sprouts
scallions
eggs - perfectly soft-boiled.
white sesame seeds - for garnish.

You will also need a large pot, ramen bowls, and chopsticks.

How to Make the Best Creamy Vegetarian Peanut Miso Ramen

In a large pot, heat vegetable oil over medium heat. Add in chopped onion, sliced tomato, shiitake mushrooms and minced garlic. (If you use dried shiitake mushroom, make sure to rehydrate them by pre-soaking them in water for at least 20 minutes before use). Stir and cook for 5 minutes until the tomatoes are soft and mushy. Add in water and bring it to a boil. Stir in miso paste and peanut butter, and dissolve into the soup. Simmer uncovered for 5 minutes.

Add the ramen noodles in the soup and cook for 2-3 minutes until soft. Stir the noodles occasionally with chopsticks to prevent them from sticking together.

To assemble the ramen soup, divide and pour the ramen soup with noodles evenly into two large bowls. Add in corn, bean sprouts, chopped scallions, and soft-boiled egg on top. Sprinkle sesame seeds on top and serve hot.

How to Make the Best Soft-boiled Ramen Eggs

Bring a small pot of water to a boil. Add eggs and cook for 6 minutes. In the first minute, continuously stir the eggs clockwise in the boiling water so that the egg yolk sits right in the centre.
Once done, remove the eggs and immediately place them in an ice water bath for a few minutes.
Peel the shells and slice the eggs in half.

Tips for Making Miso Ramen

How to make a stronger soup base: For a stronger flavoured soup base, add another tablespoon of peanut butter. This will also make the soup extra creamy.
How to make vegan miso ramen: The ramen soup base is completely vegan, which means that you can make this ramen vegan simply by omitting the eggs.
How to store miso ramen: You can store the peanut miso ramen soup base separately from the noodles. I would not recommend storing the noodles together with the soup as the ramen noodles will disintegrate and lose its shape when soaked in liquid for too long. You can store the soup base in a sealed container for up to 3 days in the refrigerator.

More Noodle Soups to Try

Tried this recipe?

Crispy Bottom Shanghai Pan-Fried Pork Buns

Better than takeout, crispy bottom Shanghai pan-fried pork buns are crispy and golden on the outside, yet fluffy, airy and chewy on the inside with a savoury and juicy pork and spring onion filling inside. Serve this popular Chinese dim sum snack at home with a homemade vinegar dipping sauce or spicy chili oil.

What are Shanghai Pan-Fried Pork Buns?

Crispy bottom Shanghai pan-fried pork buns, also known as shengjian bao or baozi 生煎包 , is a popular Chinese breakfast or snack food (dim sum). It is a specialty of the city of Shanghai. These buns are first fried to give them their iconic golden and crispy bottoms, and then steamed to cook the filling inside, giving them their soft and super fluffy texture inside. They are made with a yeast dough and are typically filled with pork and spring onions inside.

Ingredients in Shanghai Pan-Fried Pork Buns

Here is what you will need to make these Shanghai pork buns:

bun dough - made with all-purpose flour, instant yeast, sugar, baking powder, and water.
ground pork
spring onions
fresh ginger
soy sauce
sesame oil
Shaoxing cooking wine
sugar
white pepper
black pepper - optional.
vegetable oil and water - for pan frying the buns.
garnish toppings - black sesame seeds and spring onions.
vinegar dipping sauce - made with black vinegar, soy sauce, sesame oil and green onions.

You will also need measuring cups and spoons, mixing bowl s, a small rolling pin, and a non-stick skillet with cover.

How to Make the Best Crispy Bottom Shanghai Pan-Fried Pork Buns

First, prepare the filling by combining all the filling ingredients into a large mixing bowl. Use a spatula to mix well and evenly, blending the ingredients together. Cover the bowl with cling wrap and refrigerate for at least one hour until the dough is ready for assembling.

Then, prepare the bun dough. In a large bowl, whisk together flour, yeast, sugar, baking powder, salt and water. Mix well to combine with a spatula, until the mixture forms into a dough. Make sure to scrape off any remaining dry flour on the sides of the bowl.

Knead the dough with your hands (or stand mixer) until the dough becomes smooth and soft, about 10 minutes. This is a 60% hydration dough (water to flour ratio) and it should be fairly easy to handle. Form the dough into a ball and place it back into the bowl. Cover the bowl with a chopping board or cling wrap. Let the dough sit at room temperature for one hour, or until it rises and doubles in size. Once risen, knead the dough for a few minutes to get rid of any air bubbles.

Transfer dough onto a floured surface and roll into a log. Divide the log into 15 even pieces and roll into balls by cupping them into your palm and making circular motions. Flatten and roll each dough ball out into a 3-inch circle with a small rolling pin. Note that the centre should be slightly thicker than the edges.

How to Fold Crispy Bottom Buns

Add a tablespoon filling into the centre of the rolled out dough. Bring the edges of the dough up, enclosing the filling inside. Seal the filling inside by pleating the edges together with your finger.

Turn the buns over with the pleated side down (the top side should be smooth) and place on a parchment-lined tray or plate. Cover with a tea towel and let them rest for another 20 minutes to allow the dough to rise a bit more (not double in size).

How to Pan Fry Crispy Bottom Buns

In a large skillet, heat oil over medium high heat for 2 minutes. Place buns with the pleated side facing down. Make sure to place buns approximately ½ inch apart to prevent them from sticking together. (You may have to cook in 2 batches if your skillet is not large enough). Cook for 2 minutes until the bottom turns golden brown and crispy. Make sure to place buns approximately ½ inch apart to prevent them from sticking together.
Add a cup of cold water into the pan. The water should start sizzling and bubbling immediately. Make sure the water is about ½-inch deep and covers about half of the buns' height. Cover with the lid and continue to cook for 8-10 minutes until almost all the water is evaporated.
Remove the lid and lower the heat to medium. Cook for another 2 minutes until all water has been absorbed and the bottom is crispy brown. Sprinkle sesame seeds and green onions on top.

How to Serve Crispy Bottom Pork Buns

Serve these crispy bottom pan-fried Shanghai pork buns hot with a side of vinegar dipping sauce or spicy chili oil. To make the dipping sauce, combine black vinegar, soy sauce, sesame oil, and green onions in a small bowl and stir to combine.

FAQ and Tips on Making Shanghai Pork Buns

Can you customize the filling? Absolutely. There are endless ways that you can customize the filling. You can use different protein such as ground beef or chicken, and other types of vegetables such as beans sprouts or chives.
Can I use dry active yeast instead of instant yeast? Yes, you will just need to adjust the first step slightly. Rather than mixing together all the dough ingredients, first combine the active yeast with the water. Let it sit for 5-10 minutes to activate it (it should get bubbly and frothy). Then, combine the rest of the dough ingredients in a large bowl and pour in the yeast mixture to combine. Continue on with the recipe as instructed.
How long do crispy bottom buns last? You can store them in an airtight container for up to 3 days in the refrigerator. You can reheat in the oven or in the air fryer.
Can you freeze crispy bottom buns? Yes, these Shanghai buns freeze beautifully. Place uncooked buns in a single later on a parchment-lined baking tray and place in the freezer for one hour. Once they are relatively frozen, transfer to an airtight container or freezer bag. This method prevents them from sticking together initially.

More Dim Sum Recipes

Tried this recipe?

Shrimp Fettuccine Alfredo Pasta Bake

Creamy and dreamy shrimp fettuccine alfredo pasta bake is garlicky, buttery, cheesy, and loaded with jumbo shrimp and fresh parsley smothered in the creamiest alfredo sauce. It's the ultimate comfort food topped with gooey and golden mozzarella cheese baked to perfection. The best part? It's ready in about 20 minutes, including prep. It's such a quick and easy weeknight dinner, not to mention delicious.

Serve this alfredo pasta bake with pull apart garlic bread to dip and soak up all that delicious sauce. You seriously don't want to miss out on a drop of it. Some other great breads that you can make to soak up the alfredo are small batch ciabatta rolls or green onion dinner rolls.

Ingredients in Shrimp Alfredo

fettuccine pasta - I used fresh fettuccine which cooked in about 3 minutes. You can also use dry boxed fettuccine but note that it will take closer to 10 minutes to cook to al dente. You can even use any type of pasta shape that you like. A great option is penne as it will scoop up lots of sauce.
salt - for boiling the pasta.
olive oil
onions
garlic - I used minced garlic because of it's stronger flavour, but you can easily substitute with garlic powder if it is easier for you.
parsley - lots and lots of parsley.
shrimp - 1 pound of shrimp. I used jumbo shrimp which was about 20-24 pieces, but any kind of shrimp will work. To prepare, cut through the shell along the back of the prawns and remove the shells and tails. Then, rinse to remove the veins and pat dry with paper towel.
alfredo sauce - made using melted butter, cream cheese, heavy whipping cream, and Parmesan cheese. You can also use store-bought alfredo sauce instead, especially if you don't have all these ingredients or want to make this even faster.
ground black pepper
salt flakes - to taste.
fresh mozzarella cheese - for the pasta bake. The melted mozzarella cheese really enhances the flavour. You can choose to skip the mozzarella and the pasta bake step and just serve this as delicious shrimp fettuccine alfredo.

You will also need measuring cups and spoons, a colander, and a cast-iron skillet (for the pasta bake).

How to Make the Best Shrimp Fettuccine Alfredo Pasta Bake

First, cook the fettuccine in a large pot of salted boiling water, according to package instructions until al dente (in other words, firm to the bite). Fresh fettuccine takes about 3 minutes to cook thoroughly, whereas dry pasta will take closer to 10 minutes. Drain the fettuccine in a colander and set aside to be added into the skillet directly without rinsing.

Next, make the creamy shrimp alfredo sauce. Heat olive oil in a large cast-iron skillet over medium high heat. Add shrimp and cook until they turn orange, stirring frequently, about 2-3 minutes. Add garlic, onions, and parsley and stir well. Cook for 2-3 minutes until fragrant and onions are soft and translucent.

Add melted butter, cream cheese and heavy whipping cream. Stir well and cook for about 2 minutes until the mixture forms into a uniform texture. Stir in Parmesan cheese and black pepper. Continue stirring well for another minute to combine all ingredients. You will notice the mixture start to thicken a bit.

Turn off the heat and add the cooked fettuccine. Toss well to combine. Sprinkle salt flakes on top to taste. You can serve the pasta immediately at this point, or continue on to the pasta bake.

For the pasta bake, add pieces of fresh mozzarella evenly on top of fettuccine. Transfer the skillet to the oven and broil on high for 2-3 minutes, until the cheese melts and browns. Keep a close eye on the pasta because things can happen very quickly in the broiler.

Tips for Making Shrimp Fettucine Alfredo

Can I make this with chicken? Simply replace the shrimp with small pieces or strips of chicken and adjust the cook time. Depending on the size of the chicken, you should cook until chicken turns white, about 5-6 minutes, before proceeding to add the onions, garlic and parsley.
How to serve: Serve this alongside some pull apart garlic bread or a crusty bread for dipping, such as small batch ciabatta rolls or small batch no-knead bread.
How to store: Store shrimp fettuccine alfredo in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat in the microwave or in a skillet. You may need to add a little water to thin out the sauce a bit.

More Pasta Recipes

Tried this recipe?

Grilled Cajun Shrimp Skewers

Juicy, tender, and flavourful grilled cajun shrimp skewers are my new favourite summer meal. These prawn skewers are garlicky, lemony, beautifully charred and packed with flavour from the cajun seasoning in the marinade and the olive oil parsley mixture that we brush on top. The best part of all? It takes less than 30 minutes to prepare and make, and this includes the time it takes to marinate.

Ingredients in Cajun Shrimp Marinade

Cajun shrimp skewers are all about the marinade. To make this, you will the following ingredients:

tiger prawns - or jumbo shrimp. You will need one pound, which is roughly 24 prawns. To prepare them, use scissors to cut through the shell along the back of the prawns, and remove the shells and tails. Rinse to remove the veins and pat dry with paper towel.
olive oil
lemon juice
garlic
cajun spice - or Old Bay spice.
Italian seasoning
paprika
parsley - fresh parsley to add on top when grilling.
lemon wedges - for serving.

You will also need skewers, tongs for grilling, and an indoor grill pan (if you are not using an outdoor grill).

How to Make the Best Grilled Cajun Shrimp Skewers

First marinate the prawns. Add the peeled and deveined prawns into a large bowl and add in a tablespoon olive oil, lemon juice, minced garlic, cajun spice, Italian seasoning, and paprika. Toss to combine and fully coat the prawns with the marinade. Cover with cling wrap and refrigerate for at least 15 minutes, up to 30 minutes.

Then, thread the marinated prawns onto skewers. Add 4 prawns on each skewer.

Lightly brush some olive oil over the grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling and shimmering. In a small bowl, combine remaining olive oil with finely chopped parsley. Set aside until ready to grill.

Place the skewers spaced evenly apart on the grill pan and grill for 3-4 minutes on each side or until the prawns turn completely orange. Brush the olive oil parsley mixture over the prawns during grilling.

Transfer to a plate and serve warm with some lemon wedges on the side. Sprinkle extra chopped parsley on top.

How to Cook Cajun Shrimp in the Air Fryer

To cook cajun shrimp skewers in the air fryer, do not thread them and place about 10 prawns in the air fryer basket at a time. Cook at 350 F for 8 minutes, shaking the basket halfway through.

How to Serve Cajun Shrimp Skewers

Serve cajun shrimp on it's own as a snack or appetizer
Serve it with a side of coconut rice or plain white rice. It is also really nice served on top of creamy mashed potatoes or cauliflower mash.
Serve it in a salad. Try it with a Mediterranean orzo pasta salad or a summer corn salad.
Serve it in shrimp tacos with lime crema slaw.

Tips for Making Shrimp Skewers

Marinate the prawns. I recommend marinating the prawns for just 15 minutes and up to a maximum of 30 minutes. This is because of the acidic lemon juice in the marinade, which will actually start to "cook" the prawns. The same idea that makes ceviche work.
Double up the recipe. This recipe that makes about 6 skewers. You can easily double or triple the recipe to feed a crowd (or if you just want to make sure you have leftovers for lunch the next day). Leftovers are amazing in a salad, and you don't even need to warm it up.
How to store. Unthread the prawns from the skewers and store in an airtight container for up to 3 days in the refrigerator.

More Shrimp Recipes

Tried this recipe?

Safari Animal Print Cake Pops

These safari animal print cake pops are homemade with a combination of delicious vanilla cake and vanilla buttercream rolled into a ball and dipped into white chocolate. The bold animal prints make it the perfect item to add to a wild one safari first birthday party dessert table or any jungle-themed party. The best part? They are surprisingly simple to make.

These cake pops are easy to make especially if you are using leftover cake. Plus, there is no need for a fancy cake pop tray. You simply create the cake balls by rolling the cake mixture into balls and freezing. Once set, dip away into melted chocolate and paint on your animal print patterns using homemade edible paint.

Cake pops are just so much more fun to decorate and eat when they have a theme. But, if it's not your thing, you can always opt for simple vanilla cake pops or chocolate cake pops decorated with sprinkles. Same amount of deliciousness. Plus, you can coordinate the colour of the sprinkles to still match the theme that you are going for.

What is in these Vanilla Safari Cake Pops?

all-purpose flour
baking powder and baking soda
salt
butter
granulated sugar
egg
vanilla extract
whole milk
frosting - made with butter, icing sugar, whole milk, and vanilla extract.
chocolate coating - pure white chocolate and coconut oil.
gel food coloring
lemon extract

You will also need: a silicone spatula, round 6-inch cake pan, lollipop sticks, food paint brush, and a cake pop stand (or styrofoam block).

How to Make the Best Homemade Vanilla Cake Pops

First, you need vanilla cake. You can use leftover cake, or bake your own. It's quite simple to bake your own.

First, combine the dry ingredients (flour, baking powder, baking soda, and salt) in a small bowl.
Next, cream the butter and sugar together in a medium bowl using an electric mixer, approximately 2-3 minutes. Add egg and vanilla and continue to beat until fully mixed together.
Slowly add one third of the flour mixture to the wet ingredients, beat until just combined. Then alternate with half of the milk. Continue adding and alternating flour mixture and milk to the batter, and ending with the flour mixture. Use a silicone spatula to scrape down the sides and to stir until just combined.
Pour batter into a lightly-greased round 6-inch cake pan. Bake for 25-30 minutes in a 375 F preheated oven, until toothpick comes out clean when inserted into the centre of the cake. Allow cake to cool in the cake pan for 30 minutes, then remove from pan and place on wire rack until completely cooled.

Next, make the frosting. In a large bowl, use a hand mixer to beat butter until smooth, approximately 2 minutes. Add sugar, milk, and vanilla, and continue to beat until smooth.

Now we are ready to assemble and shape the cake balls. Crumble the cooled cake and place into the bowl of frosting. Using an electric mixer to beat together until combined and smooth, approximately 2 minutes. The cake mixture should have a play-doh like consistency.

Take a tablespoon of cake mixture and roll it into a ball. Place on a parchment-lined baking tray. Repeat until all the mixture is used up. Place tray into the refrigerator for 1 hour.

How to Coat Safari Cake Pops

For the animal print, we will be making cake pops with 3 different base colours: white, pale yellow, deep yellow and orange. First, melt the white chocolate with coconut oil in a tall mug or measuring cup.

For the white base: Dip ¼-inch of a cake pop lollipop stick into the chocolate, and then insert it halfway into the cake ball. Completely dip the cake ball into the chocolate and lightly tap off any excess. Place upright into a cake pop stand (or styrofoam block). Repeat with a quarter of all the cake balls.
For the pale yellow base: Now dye the chocolate a light pale yellow using gel food coloring. Repeat the above step and coat a quarter of all the cake balls with the pale yellow chocolate. Place upright in the cake pop stand.
For the deep yellow base: Dye the chocolate a deeper pale yellow using more gel food coloring. Coat a quarter of all the cake balls with the deep yellow chocolate. Place upright in the cake pop stand.
For the orange base: Now dye the chocolate orange by adding some red gel food coloring. Coat the remaining cake balls in orange. Place upright in the cake pop stand.

Carefully place the cake pop stand with the cake pops in the refrigerator and allow coating to set completely, approximately one hour.

How to Decorate Safari Animal Print Cake Pops

Giraffe Print

In a small dish, add ¼ teaspoon of lemon extract to one drop of brown gel food coloring.
Using a food paint brush and ⅔ of the brown paint, paint a giraffe print pattern on the deep yellow cake pops.

Leopard Print

Use the remaining ⅓ of the brown paint to brush circles/dots onto the pale yellow cake pops. Then, place back into the cake pop stand.
In a small dish, add ½ teaspoon of lemon extract to two drops of black gel food coloring.
Use about ¼ of the black paint to brush crescents around the brown dots to complete the look.

Zebra Print

Use half of the remaining black paint to brush stripes on the white coated cake pops.

Tiger Print

Use the remaining black paint to brush stripes onto the orange coated cake pops.

Place decorated cake pops upright back into the cake pop stand or a styrofoam block. You can store cake pops at room temperature for up to 2 days, or in the refrigerator or up to 1 week.

Wild One Safari Jungle Birthday Party

These cake pops are the perfect addition to a "Wild One" safari jungle party, or any safari or jungle themed party.

How to Throw the Best Wild One Safari Birthday Party | aheadofthyme.com

Throw the best wild one safari birthday party with ideas on every detail for an epic jungle party from decor and party favors, to desserts and recipes. | aheadofthyme.com

More Bite-sized Desserts

Tried this recipe?

The Best Egg Salad Sandwich

The best egg salad sandwich is a quick and easy picnic classic loaded with perfectly hard-boiled eggs, mayonnaise, a touch of dijon mustard, a sprinkle of fresh green onions and seasonings. This creamy egg sandwich is packed with so much flavour from just a few simple ingredients. You may think I am biased but personally, this is the best egg salad I have ever had. It is just SO good. Double up or triple the batch to feed a crowd.

This post was originally published in January 2018. It was completely updated in August 2020.

What is in Egg Salad?

eggs - perfectly hard-boiled using a fool-proof method.
mayonnaise
dijon mustard
chives
paprika
salt and pepper
bread - I used regular sandwich toast bread, but feel free to use any bread you have. Some of my favourites to use are French baguettes, ciabatta rolls, or everything bagels. If you have a sourdough starter going, then sourdough bread would be perfect.

You can also add in any other ingredients that you want. Some popular ones to add are pickles or relish, celery, and diced chicken.

To make this recipe, you will also need a cooking pot, measuring cups and spoons, and a mixing bowl.

How to Make the Best Egg Salad Sandwich

Boil and cool the eggs. Then, peel and finely chop them or grate them with a grater.
Transfer chopped eggs a medium bowl and add mayonnaise, dijon mustard, chives, paprika, salt and pepper. Stir with a spoon to mix well. If salad seems dry, add more mayonnaise to reach desired consistency.
Spread the egg salad on half the sandwich slices and top with the other half. You should get 3-4 sandwiches depending on how full you spread the egg salad on them. You can also serve this with crackers or pita chips.

How to Boil the Perfect Hard-Boiled Egg

Place eggs into a medium saucepan and cover with water by an inch. Bring to a boil over high heat and remove from heat. Cover the saucepan with the lid and set aside for 10 minutes. Then drain the water and fill with cold water to cool down the eggs. Peel the eggs once they have cooled.

Tips for Making Egg Salad

How to store egg salad: Store egg salad in an airtight container in the refrigerator for up to 3 days. You can leave it at room temperature for up to 2 hours only.
Make egg salad sandwiches in advance: You can make egg salad in advance and store in the refrigerator until ready to assemble the sandwiches. Egg salad sandwiches also keep really well in the refrigerator and can be stored for up to 3 days in the refrigerator.

More Sandwich Recipes

Tried this recipe?

Air Fryer Jumbo Shrimp

10-minute air fryer jumbo shrimp is perfectly juicy and tender on the inside, and crispy on the outside. It's garlicky, marinated in Asian seasonings, and packed with flavour. It takes less than 10 minutes to prep and just 10 minutes to cook. So so easy and so delicious. It's literally the best way to cook shrimp.

Air Fryer Shrimp Ingredients

To make this dish, you will need the following ingredients:

jumbo shrimp
olive oil
soy sauce
garlic
sugar
Italian seasoning
ground black pepper - optional.
white sesame seeds - for garnish.
cilantro - for garnish.
spicy mayo sauce - made with mayonnaise, Sriracha, and lime juice.

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

How to Make the Best Air Fryer Jumbo Shrimp

The best thing about the air fryer is that pretty much any recipe you make in it is easy. They are usually easy to prep, quick cooking, and so juicy and flavourful. This jumbo shrimp is no exception.

The first step is to prepare the shrimp. Cut through the shrimp shell along the back with kitchen scissors. Remove veins, rinse and pat dry with paper towel. I kept the shells on because I find that it keeps the shrimp inside juicier and more tender. You can of course choose to remove the shells. Either way, it is going to be delicious.

Then, marinate the shrimp by placing it in a large ziploc bag (or mixing bowl). Add in all the seasoning (olive oil, soy sauce, garlic, sugar, Italian seasoning, and black pepper). Seal the bag and gently press the marinade around the shrimp to coat. Set aside for 20 minutes.

To air fryer the shrimp, transfer the marinated shrimp into the air fryer basket. Do not overcrowd the basket. A batch of 10-15 shrimps is ideal. Air fry the shrimp at 350 F for 10 minutes, until the shells are crispy and orange. Shake the basket halfway through cooking.

Transfer the shrimps onto a plate, sprinkle white sesame seeds and cilantro on top, and serve with spicy mayo sauce. and serve with spicy mayo sauce. To make the spicy mayo sauce, combine mayonnaise, sriracha and lime juice in a small bowl and stir well with a spoon.

Frequently Asked Questions when Preparing Shrimp

Is it better to cook the shrimp with the shell on or off? I like to keep the shells on because I find that it keeps the shrimp inside juicier and more tender and adds a lot of flavour. If you don't want to keep the shells on, easily remove them at the same time that you are deveining the shrimp. Whether you choose to keep the shell on or remove it, it is going to be delicious.
Is it necessary to devein shrimp? It is really up to personal preference and aesthetics when deciding to devein shrimp or not.
How do you devein shrimp with the shell on? It's quite easy. Use kitchen scissors or a knife to cut a slit through the shell, along the back of the shrimp. Remove the veins and rinse the shrimp clean. Doing this also makes it easier to peel the shrimp when cooked.

More Air Fryer Recipes

Tried this recipe?

Small Batch Garlic Naan Bread

There is nothing quite like piping hot freshly baked garlic naan bread. It's buttery, garlicky, soft and pillowy, and full of perfectly blistered air pockets. Leftovers are great, but it's never quite the same. So that's when a small batch recipe is perfect for one person or a small family. Plus it's super easy to make without a tandoor clay oven and takes less than 15 minutes of actual prep work.

What is Naan Bread?

Naan bread is an Indian flatbread that is traditionally made in a tandoor clay oven. It served alongside Indian curries, and used to scoop up a spoonful of curry. My favourites to serve with naan bread are creamy butter chicken or vegan chickpea coconut curry.

You can even use it as a flatbread in any recipe that requires flatbread. Try it with a greek salad hummus flatbread, mushroom and spinach flatbread or an apple and arugula flatbread.

What is in Garlic Naan Bread?

all purpose flour
instant yeast - can also be substituted with dry active yeast. To prepare the dry active yeast, first dissolve it in the water and let it sit for 5 minutes to activate. Then mix your dough ingredients together.
water
plain yogurt - this is the secret ingredient that makes Indian naan bread so soft and tender.
vegetable oil
sugar - helps the yeast rise faster.
salt - adds flavour.
garlic topping - butter, garlic, and parsley.

You will also need mixing bowls, baking tray, rolling pin (if rolling out the naan), and a skillet (if cooking on the stovetop vs the oven). I also highly recommend a kitchen scale to get the most accurate measurements when measuring out your ingredients.

How to Make the Best Small Batch Garlic Naan Bread (Two Ways)

The first step is to prepare the dough. In a large bowl, mix together flour, yeast, water, yogurt, oil, sugar, and salt. Stir well to combine with a spatula until the mixture forms into a shaggy dough. Make sure to scrape off any remaining dry flour from the sides of the bowl.

Apply some water on your hands and stretch and fold the dough by folding the edges over to the centre (it takes less than a minute to fold all 4 sides). The dough is quite sticky. Cover the bowl in cling wrap and let it rest for 30 minutes.

Knead the dough using your hands. It should take you less than 5 minutes to form a smooth and soft dough ball. Transfer the smooth dough ball back in the bowl and let it rest covered for 1 hour until it is almost doubles in size.

Transfer dough onto a lightly oiled surface and roll into a log. Then, divide the log into 10 even balls by cupping them in your palm and making circular motions. Transfer the dough balls to a lined baked tray and cover. Allow the dough balls to rest for 20 minutes.

Now, let's shape the dough. Take a dough ball and gently press and stretch it with your fingers to form a circular shape (similar to shaping pizza dough). You can also roll the dough out with a rolling pin.

How to Make Naan Bread on a Skillet

Heat a cast-iron skillet over medium-high heat. Transfer the rolled naan onto the hot skillet and cook for 3 minutes on each side. You should see the naan bread rise and form bubbles on top.

How to Make Naan Bread in the Oven

Preheat a large baking pan or pizza stone in the oven at 500 F. Place rolled naan on the pizza stone and bake for 2-3 minutes. You should see the naan bread rise and form bubbles on top To char the naan bread and make it extra crispy, turn the broiler on high and cook for an extra minute. Keep a close eye on it though, as the broiler gets very hot and can burn if left in too long.

How to Make the Garlic Butter

Combine melted butter, minced garlic and chopped parsley in a small bowl and mix them evenly. Apply the garlic butter on one side of each naan bread with a brush.

Tips for Making Naan Bread

How to serve garlic naan bread: My favourite way to serve naan bread is alongside Indian butter chicken or vegan chickpea coconut curry. You can also use it as a flatbread and top with all sorts of toppings. Try it with a greek salad hummus flatbread, mushroom and spinach flatbread or an apple and arugula flatbread.
How to store naan bread: Store cooled naan bread in a sealed ziploc bag at for up to 3 days at room temperature. You can also freeze them in a sealed ziploc bag for up to 3 months. When freezing multiple naan breads, layer them with a piece of parchment paper to prevent them from sticking together.
How to reheat naan bread: If frozen, allow it to thaw first to room temperature. Then, reheat in the air fryer at 350 F for 5-7 minutes, or in a 350 F preheated oven for 10-12 minutes.

More Bread Recipes

Tried this recipe?

Mediterranean Orzo Pasta Salad

This summer has been all about the Mediterranean vibes. There is just something about the bright and vibrant vegetables, the lemony and olive oil flavours and all the fresh herbs, that screams summer. This quick and easy Mediterranean orzo pasta salad does not disappoint. It's packed with fresh tomatoes, cucumber, red onions, and olives all tossed in a lemon vinaigrette and packed with herbs. It's super easy to make, healthy and light, and so delicious.

What is Orzo?

Orzo is a tiny rice-shaped pasta that is easily confused with rice since it looks a lot like it. It's a quick-cooking pasta that can be thrown into so many recipes. Plus, a little goes a long way so it's not as filling as a big plate of pasta. For example, you can throw it into a salad or soup, add it into rice pilaf, or use it a replacement in any pasta dish that you want to make.

What is in Mediterranean Orzo Salad?

To give you an idea of what Mediterranean orzo salad is like, it is very similar to a Greek salad as it has all the same ingredients and dressing, except with the addition of orzo. Here is exactly what you will need to make this salad (full quantities in recipe card below):

orzo pasta
grape tomatoes - You can substitute with cherry tomatoes, or even roma tomatoes diced into small pieces.
mini cucumbers - I like the small slices you get from mini cucumbers. You can substitute with other types of cucumbers. Just quarter them and then slice.
red onion
Kalamata olives - pitted and halved.
feta cheese - I cut my feta into small cubes but to save time, you can crumble as well.
fresh dill - fresh herbs adds a nice depth of flavour to this salad. Fresh parsley also is really nice in this salad, or even a combination of the two works well.
lemon vinaigrette dressing - made with olive oil, lemon juice, dried oregano, salt and pepper. This dressing is essentially the same as what I put into my Greek salad. So delicious.

You can also add in some extra protein to make it a full meal. Try some grilled souvlaki chicken or grilled salmon on top or toss in some chickpeas.

To make this salad, you will also need measuring cups and spoons, a cooking pot, a colander, and mixing bowls.

How to Make the Best Mediterranean Orzo Pasta Salad

First, you want to cook the orzo pasta. Just like any other type of pasta, cook the orzo in a pot of boiling water until al dente, about 10 minutes, or according to package instructions. Then, drain in a colander and run it under cold water. Set it aside to cool down.

In a large bowl, combine cooled orzo, tomato, cucumber, red onion, olives, feta, and dill. In a small bowl, mix together the dressing (add olive oil, lemon juice, oregano, salt, and pepper). Pour the dressing on top of the salad and toss to combine.

How to Serve Mediterranean Orzo Salad

Serve this salad with some grilled souvlaki skewers such as chicken souvlaki skewers, lamb souvlaki skewers or souvlaki beef shish kebabs. Don't forget the homemade tzatziki sauce and Greek pita bread.

Tips for Making Orzo Salad

How to store orzo pasta salad. This recipe makes a big salad, so you may have some leftovers. You can store orzo salad in an airtight container in the refrigerator for up 4 days. You can store it together with the dressing or separately.
Add orzo salad to your meal prep menu. The great thing about this orzo salad is that it makes for some awesome leftovers that you can store in your fridge and eat throughout the week. Which also means, it's the perfect item to meal prep.

More Salad Recipes

Tried this recipe?

Crispy Bottom Pan-Fried Vegetable Buns (No Yeast)

Crispy bottom pan-fried fried vegetable buns made with no yeast, are perfectly crunchy and crispy on the outside, yet tender and chewy on the inside with a savoury vegetarian filling made with stir-fried mushrooms, carrots, and vermicelli noodles. Say goodbye to takeout and serve this popular Chinese snack at home with a homemade vinegar dipping sauce.

Crispy bottom pan-fried fried vegetable buns (no yeast) are crunchy outside yet tender inside with a mushroom, carrot and vermicelli vegetarian filling. | aheadofthyme.com

What are Crispy Bottom Vegetable Buns?

Crispy bottom vegetable buns are a popular Chinese street food, also known as shui jian bao (which translates to "water fried bun"). They are first fried to get that iconic golden crispy bottom, and then steamed to cook the inside and give the buns their soft and fluffy texture inside.

Here is what you will need to make these vegetable buns:

bun dough - made with all-purpose flour, salt, and boiling water. Adding hot boiling water in flour is a technique known as flour scalding, which breaks down starch in the flour and makes the dough softer and more stretchy. It also makes the dough much easier to knead.
rice vermicelli noodles
brown mushrooms
carrots
green onions
garlic
seasonings - soy sauce, sesame oil, white pepper, vegetable stock powder (optional), and salt.
cornstarch - if needed to thicken up the filling.
vegetable oil - for stir-frying the filling, and for pan-frying the buns.
black or white sesame seeds - to coat on the buns.
vinegar dipping sauce - made with black vinegar, soy sauce, sesame oil, and green onions.

You will also need mixing bowl s, a small rolling pin, and a non-stick skillet with cover.

How to Make the Best Crispy Bottom Pan-Fried Vegetables Buns with No Yeast

First, make the dough. In a large bowl, whisk together flour and salt to combine. Slowly add in boiling water and stir well to combine, until there are no dry flour particles visible in the bowl. Make sure to scrape down the sides of the bowl. Cover and let the mixture rest for 10 minutes.

Then, transfer the dough onto a clean and lightly greased surface, and knead the dough for 5-10 minutes until the dough is smooth and not sticky at all. Transfer the smooth dough back in the mixing bowl and cover with cling wrap. Let rest for 20 minutes, while you are prepping the filling.

Next, prep the filling ingredients and stir fry them together. In a large skillet or wok, heat oil over medium high heat for 1-2 minutes until the oil is hot and starts to sizzle. Add in all the filling ingredients and stir well with a wooden spatula to mix evenly, about 2 minutes. If you find the vegetable mixture is a bit watery, add a teaspoon of cornstarch to thicken it a bit. Transfer the mixture onto a plate and let it cool down to room temperature, about 15-20 minutes.

Now let's shape the dough. On a lightly floured surface, roll the dough into a log and divide it into 10 equal pieces using a bench scraper or knife. Take one piece of dough at a time and flatten it with a small dough roller or with your palm.

Shape the dough into a 4-inch circle. Note that the centre should be slightly thicker than the edges. This dough should be particularly softer and more pliable because of the hot water scalding flour technique.

How to Fold Crispy Bottom Buns

Place 1 tablespoon of filling into the middle of each rolled out dough. Bring the edges of the dough up, enclosing the filling, and pleat the edges together into a little bag to seal the mixture inside.

Add sesame seeds into a shallow dish. Dab the smooth side of the bun with a little bit of water and gently press it into the shallow dish of sesame seeds. The water will help the seeds stick to the bun. Place the bun on a baking tray and cover with a tea towel to prevent it from drying out.

How to Pan Fry Crispy Bottom Buns

In a large non-stick skillet, heat oil over medium high heat for 2 minutes. Place a batch of 5 buns with the sesame seeds side facing up and placed ½-inch apart to prevent them from sticking together. Cook for 1 minute until the bottom turns golden brown.

Turn the buns over and add ½ cup of water into the pan. The water should start sizzling and boiling immediately. Make sure the water is about ½-inch deep and covers about one-third of the buns' height. Cover with a lid and cook covered for 5-6 minutes until almost all the water has evaporated.

Take off the lid and lower heat to medium. Cook for another 1 minute until all the water has been absorbed and the sesame seeds side has turned golden brown and crispy as well.

How to Serve Crispy Bottom Vegetable Buns

Serve these pan-fried buns hot with a side of vinegar dipping sauce. To make the dipping sauce, combine black vinegar, soy sauce, sesame oil, and green onions in a small bowl and stir to combine.

Tips for Making Pan-Fried Buns

Make sure the dough is well-kneaded. A well-kneaded dough should be smooth and bounces back quickly when poked with your finger. If the indentation doesn't bounce back right away and stays like a dimple, keep kneading for a few more minutes.
Customize the filling. There are endless ways that you can customize the filling. You can use different vegetables such as beans sprouts or chives, or add in your favourite protein such as minced pork or chicken. The key is to keep the filling thick and not too runny. If you find it too runny, drain the extra liquid or add cornstarch to thicken it up.

More Dim Sum Recipes

Tried this recipe?

Spinach and Feta Turkey Burgers

Greek-style spinach and feta turkey burgers are loaded with fresh spinach, tangy feta cheese and fresh Mediterranean herbs including oregano, parsley and dill. These burgers are so flavourful, tender and juicy. Plus, using extra lean turkey makes them a healthier option to a classic beef burger. With less than 15 minutes of prep, fire up the grill or turn on your stove and make these turkey burgers today.

What is in Greek Turkey Burgers?

extra lean ground turkey
fresh spinach
feta cheese
breadcrumbs - I used panko breadcrumbs because I love the texture of them. Feel free to use any kind of breadcrumbs.
garlic - I love the taste of fresh garlic in these, but you can easily substitute with garlic powder for similar flavour.
oregano - I used dried but you can substitute with fresh.
parsley - I used fresh parsley, but you can substitute with dried parsley.
dill - I used fresh dill for it's stronger flavour, but you can substitute with dried dill, or you can leave it out and add extra parsley.
salt and pepper

To assemble these spinach and feta turkey burgers, you also need some hamburger buns and your favourite toppings. I highly recommend slathering some tzatziki sauce (cucumber and yogurt dip) on this one. So so good. I also added some lettuce, cucumber and red onions.

And don't forget an indoor grill pan (if you are not using an outdoor grill) and a turner spatula to flip the burgers over. You can also cook these on a cast-iron skillet.

How to Make the Best Greek-Style Spinach and Feta Turkey Burgers

First, make the turkey patty mixture. In a large mixing bowl, add ground turkey, spinach, feta cheese, breadcrumbs, garlic, oregano, parsley, dill, salt and pepper. Stir to combine with a spatula or use your hands to evenly combine everything together.

Then, shape the patties. Transfer the turkey mixture onto a large piece of parchment paper. Flatten the mixture with your hands into a square that is ½-inch thick. Use a 4-inch circular mold to cut out 4 burger patties. (Alternatively, you can use your hands to shape the turkey mixture into 4 even-sized patties). Place on a parchment-lined baking tray or plate and cover with plastic cling wrap. Transfer to the refrigerator for at least 30 minutes, up to overnight.

Now, let's grill the spinach and feta turkey burgers. Brush oil over the grill pan and heat over medium high heat for 3 minutes, until the oil starts to shimmer and sizzle. Place patties on the grill, spacing them an inch apart. Cook for 5 minutes on each side until the internal temperature reaches 165 F.

Toast the split hamburger buns on the grill, if desired, and assemble the burgers. Place a turkey patty on the bottom half of each bun and top with desired toppings, including a spoonful of tzatziki, lettuce, cucumber slices and red onions. Place the top have of the bun on top to assemble. Serve with a side of crispy french fries or sweet potato wedges.

Tips for Making Greek Turkey Burgers

How to tell if the turkey burger is cooked. A digital meat thermometer is very useful when grilling burgers for checking doneness. To get a quick measurement, just insert the thermometer halfway inside the meat to get a reading.
How to freeze turkey burger patties. You can freeze the uncooked spinach and feta turkey burger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in an airtight ziploc bag and place back in the freezer. To use them, defrost overnight in the refrigerator and follow the recipe.
How to serve turkey burgers. Serve warm with a side of crispy french fries or sweet potato wedges and a side salad. I love a big serving of Greek salad with this.
How to make your own artisan hamburger buns. You can make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.

More Burger Recipes

Tried this recipe?

Blueberry Yogurt Muffins

Blueberry yogurt muffins are buttery, moist, soft, and cakey and bursting with blueberries in every single bite. These muffins are super quick and easy to make with just a few ingredients and a minimal amount of mess. If you've made my banana chocolate chip muffins or cranberry sauce muffins or spiced apple oatmeal muffins, then you know I love a good fruity muffin. This one is no exception and is by far my favourite to make in the summer during blueberry season. BUT you don't have to wait all year to make this because you an easily use frozen blueberries too. So whatcha waiting for?

What is in Super Moist Blueberry Muffins?

all-purpose flour
baking powder + baking soda - leavening agents to help the muffin rise.
salt - adds flavour.
butter - unsalted butter.
brown sugar - adds a little extra sweetness.
egg - adds flavour and structure.
yogurt - Yogurt is the secret ingredient that makes these muffins super moist and soft. I used whole fat plain yogurt but you can also use Greek yogurt or sour cream as a substitute.
vanilla extract - adds flavour.
blueberries - I used fresh blueberries as they are currently in season. You can also use frozen blueberries directly from the freezer, do not thaw them.

You will also need a 12-tin muffin pan, cupcake liners, mixing bowls, measuring cups and spoons, a hand mixer or a stand mixer, a cookie scoop (or a spoon) for scooping out the batter, and a wire cooling rack.

How to Make the Best Blueberry Yogurt Muffins

These blueberry yogurt muffins are super easy and simple to make, taking about 10 minutes to prep. First, sift together the dry ingredients (flour, baking powder, baking soda and salt) in a medium mixing bowl.

Next, use a stand mixer or a hand mixer to cream together the butter and sugar in a large mixing bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined (the batter will be lumpy).

Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the blueberries (reserve ¼ cup of them for the top of the muffins).

Divide the batter evenly into a lined or greased 12-tin muffin pan using a large cookie scoop, filling them all the way to the top. Press remaining blueberries on top.

Bake for 18-20 minutes in a preheated 400 F oven, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire coolin g rack to continue cooling.

Tips for Making Blueberry Muffins

How long do blueberry muffins last? Freshly baked blueberry muffins, stored in an airtight container, last for up to 2 days at room temperature, or up to 1 week in the refrigerator.
How to freeze blueberry muffins: You can freeze these muffins (baked and cooled) for up to 3 months. To freeze, place them into a freezer bag or airtight container and store in the freezer. To eat, first let them thaw and then enjoy. You can also warm them up, once thawed, in the microwave or in the oven.
How to make jumbo muffins: To make 6 jumbo muffins instead, bake for 22-25 minutes until tops are golden brown and a toothpick inserted comes out clean.

More Berry Recipes

Tried this recipe?

Cold Noodles with Peanut Butter Sauce

Shanghai style cold noodles are tossed with fresh cucumber, bean sprouts and chives, coated with lots of Asian seasoning and spices, infused in a smooth and creamy peanut butter sauce and topped with sesame seeds and roasted peanuts. This better than takeout, vegan cold noodle salad can be made at home in about 10 minutes. And the best part? They taste just as good the next day, or even better.

Easy vegan Shanghai style cold noodles tossed in peanut butter sauce with fresh vegetables and Asian seasonings, are flavourful and ready in 10 minutes. | aheadofthyme.com

What are Cold Noodles?

Cold noodles are just what they sound like they are, noodles that are served cold. They are a very popular dish in the summer months in China and all across Asia. There are so many different ways to prepare cold noodles with different flavours and toppings depending on which region you are in. Today, we are sharing Danny's favourite recipe for Shanghai-style cold noodles that his mom made for him growing up.

Ingredients in Cold Noodles

To make Shanghai-style cold noodles, you will need:

thin dry wheat noodles - if you can't get your hands on Asian noodles, you can even use spaghetti pasta for this.
bean sprouts
chives
cucumber - you can also add in 2 tablespoons of shredded carrots, which is very popular.
garlic
seasonings - white pepper, light soy sauce, black vinegar, black pepper (optional), and chili oil (optional, for a spicy kick).
white sesame seeds and roasted peanuts - for garnish.
peanut butter sauce - made with peanut butter, sesame oil, sugar, and hot water.

You will also need: a medium pot, colander, mixing bowl, and spatula.

How to Make the Best Vegetarian/Vegan Cold Noodles with Peanut Butter Sauce

First, prepare the noodles. In a medium pot, bring 5 cups of water to a boil. Add dried wheat noodles in the pot and cook the noodles for 2 minutes, stirring occasionally so that the noodles don't stick to each other. Transfer to a colander and rinse with the cold water for 30 seconds. Drain the noodles and add into a large mixing bowl.

Then, blanch cook the bean sprouts and chives together by boiling them together in the same pot for 1 minute. Transfer to a colander and rinse with cold water for 30 seconds. Transfer them into the large bowl of noodles.

Add in cucumber, garlic, white pepper, soy sauce, black vinegar, pepper (optional), and chili oil (optional). Stir well to coat the noodles evenly.

In a separate small bowl, add peanut butter, sesame oil, hot water (can use the hot water from the cooking pot) and sugar. Mix well until it becomes a smooth and creamy consistency. Add the peanut butter sauce into the large bowl. Stir well with a spatula to coat the noodles with peanut butter sauce.

Transfer noodles to a plate, sprinkle white sesame seeds and crushed peanuts on top, and serve.

Tips for Making Cold Noodles

Customize the ingredients. This dish is so versatile. You can add in any vegetables you have on hand. Some of my favourites to add are bok choy, fresh summer corn, and broccoli. You can also add some protein. Grilled chicken or boiled prawns/shrimp go really nice with this.
Peanut butter substitute. Allergic to peanuts? No problem. Simply substitute the peanut butter for tahini sesame paste.
Spice it up. You can spice up these noodles by adding some sriracha to the peanut butter sauce, or adding some chili oil.
How to serve cold noodles. Serve this alongside any of your favourite Asian dishes such as tiger prawns in garlic ginger soy sauce, spicy cumin lamb skewers, or teriyaki salmon.

More Noodle Recipes

Tried this recipe?

Salami and Mushroom Skillet Pizza

It's been all about pizza this summer and I ain't complaining. This easy and simple salami and mushroom skillet pizza is another delicious one to add to the books. It's got the crispiest pizza crust and is topped with earthy mushrooms, salty salami, and fresh gooey mozzarella cheese. These ingredients are just meant for each other. Plus, this perfectly crisp pizza is ready in eat in about 10 minutes and is made entirely in a cast-iron or oven safe skillet. No pizza stone required.

What is in this Skillet Pizza?

pizza dough - either homemade pizza dough or storebought. Try my homemade sourdough pizza dough using discard sourdough starter.
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.
cremini (brown) mushrooms
salami
mozzarella cheese - fresh mozzarella is best. Slice it up or just tear some pieces off the mozzarella ball.
fresh basil leaves

You will also need a cast-iron skillet and some heavy duty oven/BBQ mitts.

How to Make the Best Salami and Mushroom Skillet Pizza

Prepare the pizza dough. Transfer pizza dough onto a floured surface. Gently press the pizza dough with your fingers into an 8-inch circle.
Cook pizza on the skillet. Heat a cast-iron skillet (or oven safe skillet) over medium-high heat on the stove. Once hot, place the flattened dough onto the skillet and spread it over the entire skillet. Quickly add pizza sauce and spread evenly. Place sliced mushrooms, salami, fresh mozzarella cheese and basil on top. Cook for 5 minutes or until the bottom of the crust starts to brown.
Transfer pizza to oven. Transfer the skillet into a preheated broiler and cook for 3 minutes or until the crust is blistered and slightly charred. Keep a close eye on the broiler because the crust can burn quite quickly.
Serve. Remove the skillet from the oven and transfer the pizza onto a plate or cutting board. Slice into 4-6 pieces and serve.

Tips for Making Pizza in a Skillet

Use an oven-safe skillet. I recommend using a cast-iron skillet. It allows you to easily transfer the pizza from the stovetop to the oven without removing it out of the skillet. You can still make this pizza in a regular skillet. Just carefully transfer the pizza onto a parchment-lined baking sheet and place under the broiler.
Make your own pizza dough. If you have the time, try making your own pizza dough. You can make your own using commercial yeast or with sourdough starter. I love using sourdough pizza dough for it's airy and chewy crust with great flavour.
Prep your ingredients before you start. Have all your ingredients (sauce and toppings) prepped and ready to go. Once your pizza dough hits the skillet, you will need to add everything immediately.

More Pizza Recipes

Tried this recipe?

Grilled Orange Chicken Skewers

Summertime is all about the grill. I mean, nothing hits the spot quite right like flame-kissed skewers do. Add in a rich, citrus-based marinade and we have juicy and tender, sticky and saucy, grilled orange chicken skewers, bursting with a tangy orange flavour in every bite. The best part? They take only about 10 minutes of actual prep work and 20 minutes to grill. Summer weeknight dinner has never been easier.

This post was originally published in August 2018. It was completely updated in July 2020.

The quick and easiness of this recipe makes it perfect for an easy, healthy weeknight dinner. And thanks to the citrus flavours, it is a total twist on basic, run-of-the-mill chicken dinner. Plus, you can grill these any which way you desire: over a barbecue grill, an electric grill or on a grill pan. You can even make orange chicken in the oven or air fryer.

What is in Orange Chicken?

These orange chicken skewers are all about the marinade. To make this, you will need chicken breast (obvs) and then the following ingredients for the marinade:

chicken breasts - boneless and skinless, cut into 1.5-inch cubes.
Maggi sauce - soy sauce can be substituted for this.
orange juice - I find freshly squeezed is best. If you are going to substitute for store-bought, purchase one that is 100% orange juice, vs. one that has added sugar.
orange zest
vegetable oil
garlic
white pepper - optional.
black pepper
cornstarch - we use this later to thicken up the marinade and turn it into a sauce. No waste in this recipe.

You will also need skewers, tongs for grilling, and an indoor grill pan (if you are not using an outdoor grill).

How to Make the Best Grilled Orange Chicken Skewers (Three Ways)

First marinate the chicken. In a medium bowl, combine Maggi sauce (or soy sauce), orange juice, orange zest, vegetable oil, garlic, white pepper (optional), and black pepper. Stir well until combined. Add chicken breast and stir to coat. Cover the bowl with cling wrap and refrigerate for at least 1 hour (or overnight).

Next, remove the chicken from the marinade, and reserve the marinade. Thread the chicken onto skewers, adding about 6-7 pieces of cubed chicken breasts for each skewer. If you are using wooden skewers, soak them in water for 30 minutes before you thread the chicken on and grill to stop them from burning.

Now, we are ready to grill. Lightly brush olive oil over grill or grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling and shimmering. Place the skewers spaced evenly apart on the grill and grill for 8-10 minutes on each side or until the internal temperature for the chicken reaches 165 F. Do not overlap the skewers at any time to ensure even cooking for all the skewers.

Finally, prepare the orange chicken sauce. Place the reserved marinade into a small cooking pot and heat over medium heat for 2 minutes, until it starts to boil. Add cornstarch and stir continuously with a spoon to dissolve, until the sauce starts to thicken and forms a smooth and thick sauce. You don't need much sauce, a tablespoon is plenty for coating the chicken.

Let's eat! Transfer the skewers onto a plate and drizzle with the orange chicken sauce.

How to Make Orange Chicken in the Oven

To bake in the oven, place the chicken skewers on a baking tray and roast at 480 F for 12-13 minutes, or when the internal temperature reaches 165 F. You can add some charring by then placing under the broiler on high for 1 minute. Keep a close eye on them, because they can burn quickly.

How to Make Orange Chicken in the Air Fryer

To cook orange chicken in the air fryer, do not thread them and place about 10 marinated chicken pieces in the air fryer basket at a time. Cook at 350 F for 25 minutes, shaking the basket halfway through. You won't get the charred marks but they taste just as amazing and so tender.

How to Serve Orange Chicken

I like to serve these orange chicken skewers with a side of 10-minute vegetarian fried rice or easy coconut rice. They also pair really nicely with an Asian cold noodle salad. And if you feel like it, sprinkle some sesame seeds on top and dig in.

Tips for Making Orange Chicken

Marinate the chicken. It is so important to allow the chicken marinate at least for an hour. This will let the flavours to really infuse into the chicken and make it juicier. I would recommend letting it marinate for as long as you can, up to overnight.
Use a digital thermometer. A digital meat thermometer is very useful when grilling chicken skewers to check for doneness, so that you never end up with undercooked or overcooked meat. Simply insert halfway inside the meat to get a quick reading.
Double up the recipe. This recipe that makes about 6-8 skewers. You can easily double or triple the recipe to feed a crowd (or if you just want to make sure you have leftovers for lunch the next day).
How to store. Unthread the orange chicken from the skewers and store in an airtight container for up to 3 days in the refrigerator.
Equipment used: skewers, tongs for grilling, an indoor grill pan, and a digital meat thermometer.

More Grilled Skewer Recipes

Tried this recipe?

Vegetarian Spring Rolls

Light and crispy fried vegetarian spring rolls with a perfectly crisp and crunchy skin, a tender vegan filling made with stir-fried cabbage, mushroom and carrot, and a homemade vinegar dipping sauce, tastes so much better than takeout. Make this authentic recipe at home and satisfy even your strongest dim sum cravings.

When you are craving a fresh spring roll, you make Vietnamese spring rolls (rice paper summer rolls), but when you are craving crispy, fried Asian comfort food, you make crispy fried vegetarian spring rolls. They really hit the spot. Plus, you can make a big batch and freeze them for a rainy day because you can cook them right out of the freezer, no thawing required!

What is in Vegetarian Spring Rolls?

vegetable oil - for stir frying the vegetarian filling.
shiitake mushrooms - you can use fresh or fried. If using dried, soak it in a bowl of water for 30 minutes first to rehydrate.
cabbage
carrots
green onions
ginger and garlic
seasonings - soy sauce, sesame oil, vegetable stock powder (optional), white pepper, and sugar.
cornstarch - helps thicken the filling.
spring roll wrappers
cooking oil - 2 cups for deep frying.
dipping sauce - made with black vinegar, sriracha (optional), and finely sliced green onions.

You can easily use different vegetables such as beans sprouts or add in your favourite protein such as shredded chicken or beef. The key is to keep the filling thick like a paste, not too soupy or runny. If you find it too runny, drain the extra liquid or add cornstarch to thicken it up.

How to Make the Best Crispy Fried Vegetarian Spring Rolls

First, make the vegetarian filling. Heat oil in a large frying pan over medium-high heat for 2 minutes. Add ginger, garlic and mushrooms. Stir well for about 1 minute until fragrant. Add cabbage, carrots and green onions. Increase the heat to high and stir fry for about 2 minutes.

Add seasoning (soy sauce, sesame oil, stock powder (optional), white pepper, and sugar). Stir well to combine, cover, and cook for 1 minute. Remove the lid and turn the heat down to medium. Add cornstarch and stir well to combine. Allow filling to cool down completely before wrapping, about 10-15 minutes.

How to Wrap Spring Rolls

Place one spring roll wrapper diagonally (diamond shape) on a dry, clean flat surface. Keep the rest of the wrappers inside the package to prevent them from drying out.
Place up to 1 and ½ tablespoons of vegetable filling in a horizontal line, ½-inch thick, placed approximately ¼ of the way up from the bottom. Leaving about 2-inches uncovered on the side corners.
Fold up the bottom so that it covered the filling. The bottom corner should approximately touch the centre of the wrapper. Fold in the two side corners into the centre, folding over top.
Tightly roll the wrapper with your fingers until 1-2 inches remains on top. Lightly brush the remaining corner on top with water (or dip your finger into a bowl of water an apply it on the top corner). Roll up tightly to seal like a burrito. Make sure all corners are tightly sealed.
Place the top edge side down, and cover with a tea towel to prevent them from drying out.
Repeat steps with remaining wrappers.

How to Deep Fry Spring Rolls

Next, let's deep fry. Deep frying give the spring rolls their authentic crispiness. In a medium medium sized pot, heat oil over high heat for 3 minutes, or until the oil starts shimmering and sizzling. The oil should be about ½-inch deep to just submerge the spring rolls.

Add in a batch of 4 spring rolls and cook for 2-3 minutes. Turn them over a few times so that both sides turn golden brown and cook evenly. Make sure they are deep fried with some space in between each other.

Transfer the spring rolls onto a wire rack with a strainer and let it cool for at least 5 minutes before serving. Repeat steps with remaining spring rolls.

How to Air Fry Spring Rolls

Brush or spray some oil on the spring rolls and place into the air fryer basket in a single layer (about 6-8 pieces per batch). Cook in the air fryer at 350 F until brown and crispy, about 8-10 minutes. Brush some more oil on them halfway through if you want to get that golden color. It still won't turn out as golden as it does when you deep fry, but it will be healthier, as you will be using a lot less oil.

Tips for Making Spring Rolls

How to cook spring rolls in the air fryer. Brush some oil on them and cook in the air fryer at 350 F for 7-8 minutes. Brush more oil on them halfway through. This is to help get that golden colour. It won't turn out as golden as it does when you deep fry, but it will be healthier, as you will be using a lot less oil.
How to bake spring rolls. Brush oil all over them and bake in a preheated 425 F oven for 15 minutes. Flip them over and continue to bake for another 10 minutes until crisp and golden.
How to pan fry spring rolls. You can also pan fry these using a couple tablespoons of oil. Cook for 2-3 minutes per side.
How to serve spring rolls. Serve with a vinegar dipping sauce. To make your own, combine black vinegar, sriracha (for a spicy kick), and green onions in a small bowl. Stir to combine.
How to store uncooked spring rolls. These freeze beautifully. To store, place the uncooked spring rolls on a baking tray lined with parchment paper and freeze for one hour. Then, transfer them into freezer bags or an airtight container, and use as desired.
How to cook frozen spring rolls. You can cook them directly from the freezer, without thawing.

More Dim Sum Recipes

Tried this recipe?

Classic Cherry Pie

We are nearing the end of cherry season, so what better way to close the season with a classic cherry pie? This summery fruity dessert is made with the most flakey and buttery pie crust on the bottom and top, and filled with a delicious cherry-packed filling. Serve it with a scoop of vanilla ice cream and savour in all the delicious sweet flavours. It's such a satisfying way to end a meal.

What is in Cherry Pie?

homemade pie dough - we make this using all purpose flour, granulated sugar, salt, cold unsalted butter, and ice cold water.
cherries - the best way to use 4 and ½ cups of cherries (or 2 lbs.). I prefer to use fresh but you can also use frozen cherries.
cornstarch - helps to thicken the filling.
granulated sugar - depending on your taste, you can add more or less sugar to complement the flavour of the cherries.
cinnamon
lemon juice - freshly-squeezed gives the best flavour, but you can easily substitute with store-bought lemon juice.
lemon zest - you can also use orange zest for a hint of orange flavour instead.
cold butter
egg - for the egg wash on top.
vanilla ice cream - for serving.

You will also need mixing bowls, a food processor, plastic cling wrap, and a rolling pin for preparing the pie dough, and a 9-inch pie dish for baking.

How to Make the Best Classic Cherry Pie

Make the Pastry Dough:

In a food processor, add flour, sugar, salt and cubed butter. Pulse mix on and off for about 1 minute, until the flour mixture turns into a small breadcrumb-like consistency. Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go.

Transfer the dough (crumb-like) into a large ziploc bag and squeeze with your hands to bring all the loose crumbs together until it turns into a nice and smooth dough ball. Divide the dough ball in half and flatten to form 2 equal discs. Wrap the discs separately in plastic wrap and refrigerate for at least 1 hour.

Make the Cherry Pie Filling

In a large mixing bowl, combine pitted and halved cherries, cornstarch, sugar, cinnamon, lemon juice, and lemon zest, and mix together.

How to Pit Cherries

The easiest way to pit cherries is by placing each cherry on a round piping tip and pushing the cherry down to push out the seed.

Assemble the Cherry Pie

Unwrap each dough disc and place in between 2 pieces of parchment paper or plastic wrap. Roll each dough disc into 12-inch circle using a rolling pin.

Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly pour the cherry filling into the dough-lined pie pan (make sure to not transfer any liquid from the bowl) and use a spatula to spread them evenly across. Discard any remaining liquid in the bowl. Add cold cubed butter on top of the cherry filling.

Carefully place the second dough disc on top of the filling (this will form the top pie crust). Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together. Pinch them together with your fingers, along the entire edge of the pie, and crimp to seal.

Use a knife to make 4 slits on top of the top pie crust for ventilation. Gently brush egg wash over the top crust and edges.

Bake the Pie

Preheat the oven to 400 F. Transfer the cherry pie into the oven and bake for 20 minutes until the edges start turning golden brown. Reduce the oven temperature to 350 F and bake for additional 40 minutes until the pie crust is golden brown.

Allow the pie to cool in the pan at room temperature for 1 hour before serving. Then, slice it up and serve with a scoop of vanilla ice cream.

Tips for Making Cherry Pie

Can I use frozen cherries? Fresh cherries are best when they are in season. You can use frozen cherries without even thawing first. Just throw them into the filling and continue with the recipe. Be sure to not transfer any liquid when transferring the filling into the pie.
How do I make a jammier cherry filling? You can make a jammier filling by cutting the cherries into smaller pieces (quartered). The smaller the pieces, the easier it will be for them to become jammier.
How long will homemade cherry pie keep? This pie will last for up to 5 days in the refrigerator. Loosely cover with aluminum foil or plastic cling wrap.
Can you freeze cherry pie? Yes, you can freeze cherry pie for up to 3 months. To freeze, simply wrap the pie (or each slice) tightly with aluminum foil or plastic cling wrap. Then place inside a freezer bag for storing.
Can I use this recipe to make other pies? Absolutely. You can use this recipe to make a mixed berry pie with cherries, blackberries, raspberries, and blueberries. Just make sure the total amount of berries is 4 and ½ cups.

More Berry Recipes

Tried this recipe?

Easy Peach Cobbler

We are in the thick of peach season which means it's time for one of my favourite things to do: pick up a bag of fresh peaches and whip up some easy peach cobbler. This summery dessert is packed with sweet and juicy fresh peaches and topped with a buttery, golden topping. Serve it with a scoop of vanilla ice cream to enjoy this treat to the fullest. The best part? This delicious, fool-proof recipe takes just 15 minutes of actual prep work. It's the easiest dessert ever.

What is Peach Cobbler?

A peach cobbler is a dessert made up of a layer of sliced peaches placed into a large baking dish, topped with batter or biscuits, and then baked. It falls somewhere in between a pie and a crumble or crisp.

Here is what you will need to make this cobbler:

yellow peaches - 6 large fresh peaches. You can also use frozen peaches but let them thaw out first at room temperature.
sugar
cornstarch - to help thicken out the peach mixture and get that perfect jammy consistency when baked.
all-purpose flour
butter - COLD butter, cut into ½-inch cubes
milk - buttermilk works fine too.
vanilla extract
baking powder
ground cinnamon - this is optional.
salt

You will also need mixing bowls and a 9x9 baking dish.

How to Make the Best Peach Cobbler

Prepare the peach filling: In a large mixing bowl, add the sliced peaches and sugar and stir well with a spatula to combine. Set it aside for 20 minutes. You will notice the juices from the peaches starting to come out. Add cornstarch and mix well to combine and thicken the peach mixture a bit.
Make the topping: In a medium bowl, combine flour, butter, sugar, milk, vanilla extract, baking powder, cinnamon, and salt. Use your hands to incorporate the cold cubed butter into the flour mixture. Rub the butter into the flour mixture until the texture turns into course breadcrumbs-like. OR add all the topping ingredients into a food processor and pulse mix on and off for 1 minute until the flour mixture turns into breadcrumb-like consistency.
Assemble and bake the peach cobbler: Preheat the oven to 375 F. Transfer the peach mixture into a 9x9-inch baking dish and spread them into an even layer. Spread the crumby topping evenly on top of the peaches using a spoon. Bake for 40 minutes until the top turns golden brown and bubbly. Remove from the oven.
Serve: Serve it warm out of the oven with a scoop of vanilla ice cream, or let it cool down for at least 20 minutes before serving to let the peach mixture thicken up.

FAQ and Tips for Making Peach Cobbler

Can I use frozen peaches? Fresh peaches are best when they are in season. You can use frozen peaches, but let them thaw first. Once thawed, make your filling and continue with the recipe.
How long does store peach cobbler last? If you are eating this within the day, then loosely cover the baking dish with aluminum foil and store it at room temperature. To store longer than a day, then cover and store in the refrigerator for up to 4 days.
How do you reheat peach cobbler? Reheat peach cobbler in the microwave or in the oven. To heat in the oven, uncover and place into a 350 F preheated oven for 20 minutes until warmed through.

More Fruity Recipes

Tried this recipe?

Pork and Sardine Dumplings (Potstickers)

These wrinkly and crispy pork and sardine dumplings (potstickers) are filled with fresh ground pork, canned sardines, green onions, lots of Asian seasoning and spices, and perfectly paired with a tangy vinegar dipping sauce. Plus, these dumplings are extremely freezer-friendly so make a few batches in advance and save them for a rainy day.

I have partnered with Gold Seal to bring you this delicious recipe, but all opinions are my own.

What is in Pork and Sardine Dumplings?

canned sardines - I used Gold Seal's wild sardines in spring water. Canned sardines are often an under-appreciated ingredient, but this pantry staple deserves some spotlight. Not only are they rich in texture with a delicious and mild taste, but they are extremely nutrient-dense and packed with protein. Gold Seal sardines are wild caught in the Pacific Ocean and are a natural source of omega-3s. Sardines are also a sustainable fish and, unlike some other big fish, have extremely low levels of mercury, and are low in fat, meaning they are good for you and for the environment.
pork - you will need one pound of ground pork, which pairs really nicely with the delicious and flavourful sardines.
green onions, ginger, and garlic.
seasoning - rice cooking wine, soy sauce, sesame oil, white pepper, sugar and Sichuan peppercorn powder (optional).
dumpling wrappers - you will need 50 round dumpling wrappers. We love making our own Homemade Dumpling Wrappers, but feel free to use store-bought for convenience.
vegetable oil - for pan-frying the dumplings.
toppings - garnish the dumplings with black sesame seeds and green onions.
vinegar dipping sauce - serve the dumplings with vinegar dipping sauce made with black vinegar, soy sauce, sesame oil, green onions, and Sriracha hot sauce (optional for a spicy kick).

How to Make the Best Pork and Sardine Dumplings (Crispy Potstickers)

Making these homemade dumplings is actually quite easy. Simply combine the filling ingredients together, add a spoonful inside each dumpling wrapper and then wrap them up. Cook them up in less than 15 minutes.

Make the Filling

First, chop the sardines into small pieces and transfer into a large mixing bowl. Add in ground pork and stir well to mix evenly. Add in green onions, ginger, garlic, cooking wine, soy sauce, sesame oil, white pepper, sugar and peppercorn powder (if using). Stir with a spatula until evenly combined. Cover and marinate for at least one hour in the refrigerator.

How to Wrap Dumplings (Potstickers)

Follow along the steps below and watch the video below for a recipe tutorial and demonstration on how to wrap these dumplings. You will be pleating like a pro in no time!

Prepare a small bowl of water for dipping your fingers into.
Take one dumpling wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.
Transfer a tablespoon of filling into the centre.
Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your fingers.
Place the dumplings on a parchment-lined baking tray.
Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.

How to Pan-Fry Potstickers

Heat vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 3 minutes.
Place a batch of 12-15 pork and sardine dumplings on the pan and place them approximately ½-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown.
Add water into the pan to cover half of the dumplings' height (½-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.
Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.
Repeat the same steps for another batch of 12-15 dumplings.
Transfer the pork and sardine dumplings onto a plate and sprinkle some black sesame seeds and green onions on top. Serve with vinegar dipping sauce (combine black vinegar, soy sauce, sesame oil, and green onions in a small bowl). You can also add some Sriracha in the sauce for a spicy kick.

Video on How to Make Potstickers

Tips for Making Dumplings

How to steam dumplings. To steam these dumplings instead, bring a pot of water to a boil and place dumplings on a steamer on top. Steam for 15-20 minutes until tender.
How to store dumplings. I always recommend making a double batch or more because you can store uncooked pork and sardine dumplings in the freezer for another day. To store, place the dumplings in one layer on a parchment-lined baking tray and freeze for 1 hour. Then, transfer them to a large ziploc bag or airtight container and use as desired.
To cook from frozen. You can cook these dumplings straight from the freezer. Follow the same steps in this recipe, but when you cover and cook until the water has evaporated, then add another ¼ cup of water and cover. Keep cooking until water almost evaporates, about 5 more minutes.

More Dumpling Recipes

Tried this recipe?

Mushroom and Arugula Skillet Pizza

Another day, another pizza. Easy and delicious homemade mushroom and arugula skillet pizza is my latest obsession. This perfectly crispy pizza crust is topped with earthy mushrooms, peppery arugula, and fresh gooey mozzarella cheese. The arugula is tossed in some olive oil to really bring out the flavours. It's so so delicious. And the best part? You don't need a fancy pizza stone to get that perfect pizza crust, all you need is a cast-iron or oven-safe skillet.

What is in this Vegetarian Pizza?

pizza dough - you can use homemade pizza dough or storebought dough. I used homemade sourdough pizza dough for this one.
pizza sauce - you can use homemade pizza sauce or storebought.
cremini (brown) mushrooms
mozzarella cheese - fresh mozzarella is best. Slice it up or just tear some pieces off the mozzarella ball.
fresh baby arugula - 1 big cup of arugula. Feel free to add less (or more!) based on your personal preference.
olive oil

How to Make the Best Mushroom and Arugula Skillet Pizza

Prepare the pizza dough. Transfer pizza dough onto a floured surface. Gently press the pizza dough with your fingers into an 8-inch circle. Sprinkle some flour if needed to prevent stickiness.
Cook pizza on the skillet. Heat a cast-iron skillet on the stove, over medium-high heat. Once the skillet is hot, place the flattened dough onto the skillet. Stretch it out more, if needed, to spread it over the entire skillet. Quickly spread the pizza sauce evenly over the pizza crust. Add sliced mushrooms and fresh mozzarella cheese on top. Cook on the skillet for 5 minutes or until the bottom of the crust starts to brown.
Transfer pizza to oven. Transfer the cast-iron skillet into a preheated broiler and cook for 3 minutes or until the crust is blistered and slightly charred. Keep your eye closely on the broil, because the intense heat can make pizza crust burn quite quickly. Remove the skillet and transfer the pizza onto a cutting board.
Top with arugula. In a small bowl, toss arugula with olive oil. Top pizza with arugula mixture. Slice pizza into 4-6 pieces with a knife or pizza cutter and serve.

Tips for Making Homemade Skillet Pizza

Use an oven-safe skillet. I recommend using a cast-iron skillet. It makes things so easy because you can easily transfer the pizza from the stovetop to the oven without taking it out of the skillet. If you don't have a cast-iron or oven-safe skillet, you can use a regular skillet, and carefully transfer the pizza to a parchment-lined baking sheet to broil.
Make your own pizza dough. If you have the time, I recommend making your own pizza dough. It really makes a difference in the taste and texture of the pizza. Try homemade pizza dough or sourdough pizza dough which yields an airy and chewy crust with great flavour.
Prep your ingredients before you start. Have your pizza sauce and toppings prepped and close by before you start. Once your pizza dough hits the skillet, you will need to add the sauce, mushrooms and mozzarella immediately.

More Pizza Recipes

Tried this recipe?

Easy Summer Grilling Recipes

Grilling season is the best season, am I right? Fire up the grill for one (or all) of these top 15 quick and easy summer grilling recipes. Seriously, these all take less than 30 minutes to prep and cook. For recipes that need to be marinated, give yourself an extra 30 minutes to an hour.

We have been grilling almost everyday this summer, and I am not complaining. I just love the smoky smell that escapes from the grill, the taste and textures of anything grilled (I mean... hello grill marks!), and of course enjoying that perfectly charred meal outside on a sunny patio.

Fire up the grill for these top 15 quick and easy summer grilling recipes including grilled skewers, steak, chicken, seafood and lamb, in under 30 minutes. | aheadofthyme.com

Before you begin making one of these summer grilling recipes, make sure you have all your equipment ready to go. You will need tongs for grilling, an indoor grill pan (if you are not using an outdoor grill), and skewers if you are making kebabs. Ok let's get grilling.

Best Summer Grill Recipes

Greek Chicken Souvlaki Skewers

Easy Greek chicken souvlaki skewers marinated in garlic, fresh herbs, lemon and bay leaves for that classic Mediterranean flavour. Grill in under 15 minutes. Serve alongside some easy homemade tzatziki sauce and a Mediterranean orzo pasta salad. Or turn them into Greek chicken gyros wrapped in pita bread.

The Best Ribeye Steak

Better than the steakhouse, the best tender and juicy ribeye steak with a perfect seared crust is garlicky, buttery and packed with so much flavour. Serve with a side of creamy mashed potatoes and easy air fryer asparagus. Or, why not make your meal a full on surf and turf with lobster tails... um yes please!

Classic Juicy Hamburgers

Better than the steakhouse, these classic juicy hamburgers are perfectly seasoned, so flavourful and delicious. Make them on the grill or on the stove. Serve with a side of crispy homemade french fries or sweet potato wedges and a summer corn salad or potato salad. You can even make your own homemade hamburger buns for these.

Teriyaki Chicken Skewers with Pineapple

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

Grilled Vegetable Skewers

Grilled Vegetable Skewers are tender, delicious, and flavorful. They are easy to make and the best way to serve your summer vegetables!

Gourmet Hot Dogs

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

Souvlaki Beef Shish Kebabs

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

Garlic Shrimp Skewers

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

Teriyaki Grilled Salmon Rice Bowl

Easy to make, light and fresh teriyaki grilled salmon rice bowl is topped with vegetables, seaweed and salmon roe, with homemade teriyaki sauce on top. Serve with an Asian cold noodle salad on the side.

Balsamic Chicken Kabobs

Grilled Balsamic Chicken Kabobs are a delicious flavorful summer grill staple marinated in a balsamic sauce, skewered with vegetables, and grilled or baked.

Easy Grilled Shrimp Boil

Easy, garlicky and buttery grilled shrimp boil with prawns, corn, baby potatoes and sausage, seasoned and tossed with parsley takes just 20 minutes to cook. Throw some whole potatoes on the grill too and serve this with some BBQ chicken stuffed baked potatoes.

Grilled Orange Chicken Skewers

Flame-kissed, sticky and saucy, grilled orange chicken skewers with a rich, citrus-based marinade are delicious, juicy and so tender. Best summer weeknight dinner ever. Serve with a side of 10-minute vegetarian fried rice or noodles.

Greek Lamb Souvlaki Skewers

Quick and easy, grilled Greek lamb souvlaki skewers are marinated in a simple Mediterranean marinade for just 30 minutes. Serve with some tzatziki sauce. Serve over top of some rice pilaf with carrots and Greek salad on the side. So delicious.

Mediterranean Turkey Burgers

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

Grilled Cajun Shrimp Skewers

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

Korean Chicken Skewers

Juicy and tender Korean chicken skewers are packed with bold flavors bringing sweet, savory, and spicy your dinner table. The best summer weeknight dinner.

Grilled Corn on the Cob

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

Salmon Burgers

These Salmon Burgers made with real fresh salmon, are crispy on the outside and flaky inside, juicy and thick, and healthy and packed with protein.

Chicken Satay Skewers with Peanut Sauce

Better than takeout, easy to make tender chicken satay skewers with coconut marinade and homemade peanut dipping sauce is savoury, sweet, tangy, and nutty. Serve it over some delicious easy coconut rice.

Tandoori Chicken Skewers

Tandoori Chicken Skewers with juicy tender chicken bites are marinated in an authentic yogurt marinade packed with a homemade Indian seasoning blend.

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! | aheadofthyme.com

Lamb Chops with Dijon Garlic Marinade

Juicy, tender, and delicious lamb chops marinated in a dijon garlic sauce will change the way you cook lamb forever! Cook them in the air fryer or on the grill. Serve with a side of creamy garlic mashed cauliflower and herb-roasted carrots.

Black Bean Burgers

Homemade vegetarian black bean burgers are thick, hearty, flavorful, and delicious. They are easy to make with the best texture (no mushy burgers here!).

Persian Saffron Chicken Kebabs (Joojeh Kabob)

Quick and easy, classic Persian saffron chicken kebabs (joojeh kabob) is marinated in a simple saffron and lemon marinade for that classic Iranian flavour. Make it a full on Persian dinner with Basmati rice with saffron and Persian Shirazi salad with cucumber and tomato.

Lemongrass Chicken Skewers

Vietnamese lemongrass chicken skewers are tender, juicy, and flavorful, marinated with fresh lemongrass. Serve these kebabs with peanut dipping sauce.

Mediterranean Chicken Patties

Delicious, moist and juicy Mediterranean chicken patties have everything you want in one bite: protein, veggies, herbs, and they're quick and easy to make.

Spicy Cumin Lamb Skewers

Juicy and tender, Xinjiang spicy cumin lamb skewers with a bold cumin and cayenne marinade, are so flavourful and easy to make on the grill or air fryer. Serve it with a fresh Chinese garlic cucumber salad on the side.

Pan-Fried Lemongrass Chicken

Aromatic Asian lemongrass chicken is healthy, gluten-free, and takes less than 25 minutes to prep and cook! Now that's what I call the perfect weeknight meal. Serve over some steamed rice or 10-minute vegetarian fried rice. Such a delicious combo!

Spinach and Feta Turkey Burgers

Greek-style spinach and feta turkey burgers are tender, juicy, and flavourful, loaded with spinach, feta and fresh Mediterranean herbs and is so easy to prep. Serve it with tzatziki sauce and homemade hamburger buns.

Greek Chicken Gyros with Tzatziki

This refreshing and light, easy Greek chicken gyros is packed with tender souvlaki chicken, Greek salad, and homemade tzatziki sauce, all wrapped in a pita.

Did You Make Any of These Easy Summer Grilling Recipes?

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

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.

Easy Homemade Hamburger Buns

These soft and fluffy, easy homemade artisan hamburger buns topped with black and white sesame seeds are light, airy, puffy, so flavourful and the perfect complement to a juicy hamburger patty. Plus, they take just 30 minutes to prep and bake (and 2 hours rise time). With a recipe so quick and easy, we don't buy storebought burger buns anymore.

What is in Homemade Burger Buns?

all purpose flour
milk and butter - adds fat content to make the hamburger buns fluffier and softer.
eggs - promotes rising because eggs are a leavening agent (similar to baking powder).
instant yeast - ready to use right away, and takes less time to prep than using active dry yeast. Yeast is what makes the buns so light and airy.
salt - for flavour.
sugar - it feeds the yeast, helping the dough rise faster.
white and/or black sesame seeds - for topping.

How to Make the Best Homemade Hamburger Buns

First, prepare the dough. In a large bowl, add milk, butter, egg, yeast, sugar, and salt together in a large bowl. Mix well with a spatula to combine. Add flour and stir well to combine until there are no dry flour particles visible in the bowl. Let the mixture rest covered for 10 minutes.

Next, knead the dough. Transfer the dough onto a clean and lightly greased surface. Knead the dough for about 5 minutes until the dough is smooth and not sticky. Transfer the smooth dough ball back in the mixing bowl. Cover the bowl with cling wrap and let rest for 1 to 1.5 hours until the dough doubles in size. This step is known as first rise.

Then, shape the buns. Roll the dough into a log and divide it into 5 equal pieces. Cover the dough with a damp cloth or cling wrap to prevent it from drying. Take one piece at a time and shape each piece into a smooth ball. Flatten each dough, fold and press all edges into the centre. Turn it over and cup the dough in your palm, making circular motions. It should take less than 30 seconds to roll each piece into a smooth ball.

Gently flatten each dough ball into a 3-inch wide disc. If the dough ball shrinks a bit when you flatten it, let it rest for 5 minutes and stretch it out a bit more with your fingers.

Then, proof the buns. Place the buns spaced apart on a parchment paper-lined baking sheet (or line with a silicone baking mat). Cover with a piece of lightly greased cling wrap or a tea towel and let rise for about an hour until the buns are almost double in size.

Lastly, it's time to bake the hamburger buns. In a small bowl, whisk together the egg wash (egg and milk). Apply egg wash on each bun and sprinkle sesame seeds on top. Bake for 18-20 minutes in a 375 F preheated oven or until the tops are golden brown in colour. Let cool on a wire rack for 15 minutes before serving.

FAQ and Tips on Making Homemade Hamburger Buns

Do I have to weigh the ingredients? You can use measuring cups instead, but weighing out the ingredients will give the most precise measurements. A kitchen scale is a relatively cheap investment.
How do I know if the dough is well-kneaded? A well-kneaded dough should be smooth and bounces back quickly when poked with your finger. If the indentation doesn't bounce back right away and stays like a dimple, keep kneading for a few more minutes.
What is the texture of the dough like? With the butter and milk in this recipe, the dough should be a bit sticky in the beginning. After a few minutes of kneading, the dough will turn smooth and not sticky. By lightly oiling your hands when kneading, it will help keep the dough from sticking to your hands initially.
How do I store hamburger buns? You can store these buns in a sealed container at room temperature for up to 3 days. You can also freeze them in an airtight container or ziploc freezer bag for up to 3 months. I recommend slicing them first before freezing so you can easily defrost them in the toaster under the defrost setting.

How to Serve Hamburger Buns

Serve these delicious artisan homemade hamburger buns with a:

Don't forget to add a side of crispy french fries or sweet potato wedges. You can also make it a full summer meal with some potato salad, corn salad, and a refreshing peach sorbet for dessert.

More Bread Recipes

Tried this recipe?

Seared Scallops

Garlicky, buttery, and perfectly seared scallops take less than 10 minutes to prep and cook. Yes, just 10 minutes stand in the way of you having a fancy, restaurant-grade (actually better) meal at home. It's the easiest dinner to whip up when celebrating a birthday or anniversary at home, or just for a date night in.

Ingredients in Seared Scallops

fresh large scallops (approximately 12-13 pieces)
salt
ground black pepper
vegetable oil
butter
garlic, crushed
Italian seasoning (optional)
parsley, finely chopped
lemon wedges

You will also need a cast-iron skillet and tongs for flipping the scallops over.

How to Make the Best Buttery Seared Scallops

Pat the scallops dry with a paper towel (the scallops need to be very dry to get that perfect sear). Season with salt and pepper.
Add oil in a cast-iron skillet and heat over medium-high heat for 3 minutes, until the oil starts to sizzle and shimmer. To get those beautiful brown sear marks, make sure the scallops are very dry and the oil is sizzling hot.
Once the pan is hot, use tongs to place the scallops one by one into the skillet. The scallops should sizzle as soon as they hit the pan. Cook the scallops for 2 minutes. DO NOT move around or turn the scallops during cooking.
Turn the scallops over with tongs and add butter and garlic to the pan. Sprinkle Italian seasoning on top (optional). Cook the scallops for another 2 minutes and baste the scallops with butter by repeatedly pouring the melted butter over on top of the scallops.
Transfer the scallops onto a plate with tongs and sprinkle chopped parsley on top. Serve with lemon wedges on the side.

Tips for Making Scallops

Make sure the scallops are dry. Be sure to pat dry the scallops very well. The key to getting those perfect sear marks is that the scallops have to be super dry.
The oil has to be sizzling hot. This is the other key to getting that perfect sear. The oil has to be sizzling hot before you add in the scallops.
How to store cooked scallops. It's best to consume scallops freshly seared. If you have leftovers to store, wrap the seared scallops tightly in aluminum foil or place in an airtight container and store in the refrigerator for up to 3 days.

More Seafood Recipes

Tried this recipe?

Crispy Air Fryer French Fries

Super crispy air fryer french fries are perfectly tender and fluffy on the inside and so crunchy on the outside. They are a healthier french fry that doesn't compromise on the taste and texture of your favourite restaurant-quality fries. In fact, I wouldn't be surprised if you think they taste better. Plus, they take just 12 minutes to make in the air fryer. 12 minutes. Mind blown.

The air fryer has really been a game changer in our home, and we have been using it to cook pretty much everything from honey garlic chicken wings, to roasted vegetables, to vegetable "stir fries".

Make this a full air-fryer meal and serve these fries alongside the best breaded air fryer fried chicken wings. Or keep it classic with a good old homemade juicy hamburger. So so satisfying.

Ingredients in French Fries

russet potatoes - scrubbed and sliced into french fry strips. I keep the skin on but feel free to peel them off if that is what you prefer.
olive oil - tossed in a little olive oil, which is healthier than the vegetable oil that restaurant french fries are covered in.
salt and pepper
garlic powder - optional, but highly recommended.
flaked sea salt - for serving.

How to Make the Best Crispy Air Fryer French Fries

Preheat the air fryer on 375 F for 5 minutes.
Slice the potatoes into long strips (french fry shape), roughly ¼-inch thick. (I keep the skin on but you can peel the skin if you prefer).
Transfer sliced potatoes into a large bowl and add olive oil, salt, garlic powder (optional), and pepper. Toss to coat.
Place a single layer of potatoes into the air fryer basket and cook for 12-13 minutes, until crispy and golden. Do not overlap the potatoes as they will not cook evenly and crispy. I usually have to do this in 2 batches for the size of my air fryer.
Serve immediately with some flaked sea salt on top and a side of ketchup, spicy mayo or other dipping sauce.

Frequently Asked Questions

What air fryer do you use? I have the Philips Digital Turbostar Air Fryer. We love it and have only good things to say about it.
Can I double this recipe? Yes, you can double or triple the recipe, but you will have to make it in batches. To get tender but crispy french fries, you need to place them in the air fryer basket in one layer. If you start stacking them up and overcrowding the basket, they will not cook evenly and you may not get that crispy texture.
I don't have an air fryer, can I still make this? Yes, you can make this easily in the oven. Spread the fries in an even layer on a large baking sheet. Bake for 25-30 minutes at 425 F, flipping the fries over halfway.

More Air Fryer Recipes

Tried this recipe?

Baked Jelly Donuts with Strawberry Jam

These melt-in-your-mouth, baked jelly donuts are soft, fluffy, spongy and airy. These fresh, homemade doughnuts are coated in sugar and filled with sweet strawberry jam. And since they are baked and not deep-fried, as donuts typically are, I like to think they are healthier for you. Who is with me?

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

What is in a Jelly Donut?

all-purpose flour
instant yeast
granulated sugar
salt
milk
butter - melted.
egg
vanilla extract
granulated sugar - to coat the donuts.
strawberry jam - You can use any jam or jelly that you have, as long as it is thick. I made my own small batch strawberry jam with no pectin for this recipe. It's extremely easy to make and takes these donuts to another level. I highly recommend making your own if you have the time.

You will also need the following equipment: rolling pin, round 2.5-inch cookie cutter, baking sheet, parchment paper or silicone baking mat, pastry piping bag, and round piping tip. A kitchen scale is also highly recommended and a relatively cheap investment to make to ensure that you have the most accurate measurements.

How to Make the Best Baked Jelly Donuts with Strawberry Jam

In summary, here is what you will need to do to make these baked jelly donuts (full recipe instructions are on the recipe card below):

Combine ingredients. In a large bowl, whisk together flour, instant yeast, sugar and salt. Add milk, half the butter, egg, and vanilla. Stir well to combine with no dry ingredients visible (will be crumby). Cover and let dough rest at room temperature for 15- 20 minutes.
Knead the dough. Transfer dough onto a lightly floured surface and knead for 5 minutes. Cover and let it rest for 5 minutes. Then, knead for another 5 minutes until smooth and supple.
First rise. Transfer dough back to the bowl and cover. Let it rise for 1 hour or until the dough doubles in size.
Shape the donuts. Transfer the dough onto a floured surface and roll it out into an 8x10 inch rectangle, ½-inch thick. Cut out circles using a round 2.5-inch cookie cutter.
Second rise. Place the donuts on a lined baking sheet, and sprinkle with a little flour. Cover and let it rest at room temperature for 30 minutes.
Bake. Bake for 10-12 minutes in a 375 F preheated oven, or until the donuts are lightly golden in colour. Then immediately brush the freshly baked donuts with the remaining melted butter and lightly roll them in shallow dish of sugar to coat.

How to Pipe Jam into Jelly Donuts

Fill a pastry piping bag fitted with a round piping tip with strawberry jam.
Use a knife to make a deep slit on one side of each donut.
Place the pastry tip into the slit and slowly pipe jam into each donut.

Tips for Making Jelly Doughnuts

How to knead dough. Push the dough down and outward using the palms of your hands. Fold the dough in half towards you and press down. Repeat this motion for 5 minutes by pushing the dough down and outward, and then folding over towards you. You can also pick up the dough and slap it down onto the counter and fold over towards you (a kneading technique known as slap and fold).
What is a well-kneaded dough like? A well-kneaded dough is smooth and can hold its shape. You can test it by giving the dough ball a firm poke with your finger. The indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few more minutes.
Use any jam. I used strawberry jam, but you can use any jam or jelly that you have, as long as it is thick and not too runny. I made my own small batch strawberry jam with no pectin for this recipe. It's extremely easy to make and takes these donuts to another level. I highly recommend making your own if you have the time.

More Berry Recipes

Tried this recipe?

Sourdough Discard Crackers with Sesame Seeds

Why throw out that discard sourdough starter when you can use it to make sourdough discard crackers with sesame seeds instead. These crackers are thin, crispy and crunchy and packed with so much flavour from dried herbs, sesame seeds and flaked salt. They are so crave-worthy whether you eat them by the handful, arrange them on a charcuterie board, or scoop them into some hummus. Plus, this simple one bowl recipe is ridiculously quick and easy to make.

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

What is in Sourdough Crackers?

sourdough starter discard - you can make your own sourdough starter with a combination of flour and water.
olive oil
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 flakes
white sesame seeds

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

How to Make the Best Sourdough Discard Crackers with Sesame Seeds

Combine the ingredients. Add sourdough starter discard, olive oil and Italian seasoning in a large bowl. Mix well to combine using a silicone spatula. Use the spatula to spread the mixture onto a piece of parchment paper, into a thin layer (⅛-inch) . Try to keep the layer as even as possible. Sprinkle sesame seeds and salt flakes evenly on top.
Bake and score. Transfer the parchment paper onto a baking pan and bake in a 325 F preheated oven for 10 minutes. Remove the baking pan from the oven, and use a fork to lightly poke it all over. Then, score (or cut) the dough into 1-inch squares with a pizza cutter. You do not need to separate the crackers. Place the tray back in the oven and continue baking for an additional 30 minutes or until the crackers are golden brown.
Cool and serve. Remove the baking pan from the oven and let it cool completely. Break the crackers into squares, as per the scoring made earlier.

Tips for Making Sourdough Crackers

How to prepare the sourdough discard. You can use your sourdough discard straight from the refrigerator, or at room temperature. If you don't have enough discard starter for this recipe, just add an equal amount of flour and water (measure by weight) into your discard starter. Mix well to combine and let it sit for 30 minutes before baking.
Customize the flavours. You can add different spices and seasonings the the crackers and create different flavours. Some of my favourites to add in are cheese, minced garlic, or flax seeds.
How to change the texture. These crackers are thin and crispy. But you can make them even crispier or softer.
- For a crispier cracker. Spread the batter out more thinner. The thinner you spread the batter, the crispier the crackers get.
- For a softer cracker. For a softer cracker, add a teaspoon baking powder or baking soda to give the sourdough starter a boost. This will make the crackers rise a little but more and creates a softer texture.
How to store sourdough crackers. Store the crackers in a ziploc bag or airtight container at room temperature for up to one week, if they last!

More Sourdough Recipes

Tried this recipe?

Small Batch Sourdough Pizza Dough

Use your excess sourdough starter discard to make the best and easiest homemade small batch sourdough pizza dough. This dough creates a sourdough crust that is airy and chewy with a delicious flavour that cannot be beat with commercial yeast. Full disclosure: you might never go back to regular pizza dough again.

What is in Sourdough Pizza Crust?

sourdough starter discard - you can make your own sourdough starter with a combination of flour and water. It takes 7 days to create a mature starter ready to be used to make pizza dough and other breads.
all purpose flour
water
salt
olive oil

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

How to Make the Best Small Batch Sourdough Pizza Dough

Prepare the dough. In a large mixing bowl, add sourdough starter, all-purpose flour, and water. Whisk to combine until there are no dry flour particles visible. Cover the bowl and let the dough rest for 30 minutes. Add salt and ½ the olive oil, and fold into the dough for a few seconds to combine.
Stretch and fold the dough. Apply some water on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Cover with plastic wrap and let the dough rest for 30 minutes. Repeat this step twice (stretch and fold followed by 30 minute rest). After the last 30 minute rest, the dough should almost double in size.
Shape the dough. Transfer dough to a floured surface and sprinkle dough with a little flour. Divide the dough in half and shape each half into a tight ball by folding the edges over to the centre. Stretch the dough a little and fold the 4 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.
Let the dough rest. Place the 2 dough balls a few inches apart in a lightly oiled airtight container. Brush the remaining olive oil over the surface of the dough balls to prevent them from drying out. Close the container and place in the refrigerator overnight for 8 to 12 hours (or up to 3 days until ready to bake your pizza).

How to Use Pizza Dough

You can use this sourdough pizza dough to make any pizza that you can think of. Once you are ready to make your pizza, take the dough out of the refrigerator and transfer it onto a floured surface. It is unnecessary to bring the pizza dough to room temperature before cooking because cold dough is much easier to handle and shaped into pizza.

Gently press the pizza dough with your fingers into an 8" circle. Sprinkle some flour if needed to prevent stickiness. Transfer to a pizza stone and add pizza sauce and toppings. Bake until the top is blistered, about 5-6 minutes. Some of my favourite pizzas to make are Easy Skillet Neapolitan Margherita Pizza, 30-Minute BBQ Chicken Pizza, Mushroom and Arugula Skillet Pizza, and Classic Roman Herbed Potato Pizza.

Frequently Asked Questions

How do I make sourdough starter? It takes about 7 days to create a mature starter out of flour and water. Learn how in my sourdough starter guide which includes the top frequently asked questions.
Do I have to let the dough rest overnight? A refrigerated dough is a lot easier to work with. You can let the dough rest at room temperature instead for approximately 2 hours. The dough will be harder to work with as it is stickier. Generously flour the work surface and the dough to make it easier to work with.
How do I store pizza dough? Store the dough balls in an airtight container in the refrigerator for up to 36 hours.
Can I freeze pizza dough? Absolutely. To freeze unbaked pizza dough, just store each dough ball into separate freezer ziploc bags. Push out any air in the bags and seal. Store in the freezer for up to 3 months. When ready to use, thaw the dough in your refrigerator for 10-12 hours.
Can I make a double batch? Of course. Just double up or even triple the quantities and store any extra dough balls in the freezer and use as needed.

More Sourdough Recipes

Tried this recipe?

Easy Skillet Neapolitan Margherita Pizza

You don't need a wood-burning pizza oven to get that iconic thin and soft crust with a perfectly crisp exterior, fresh tomato flavour, oozing slices of fresh mozzarella cheese and freshly picked basil leaves. All you need to bring the taste of Naples to your kitchen is your oven and this easy skillet Neapolitan margherita pizza recipe.

What is a Neapolitan Pizza?

Neaopolitan pizza is a type of pizza that originated in Naples, Italy. It has a thin and soft crust, and is made with fresh and simple ingredients including tomatoes, fresh mozzarella cheese and fresh basil. It is cooked in a wood-burning oven (high heat) for just a minute or two.

We try to replicate the texture and taste of a classic Neapolitan margherita pizza by cooking the pizza in a cast-iron skillet for about 5 minutes (until the bottom cooks and chars), and then placing the pizza under a hot broiler for a few minutes to cook and char the top.

Ingredients in Margherita Pizza

pizza dough - you can use homemade pizza dough, sourdough pizza dough or storebought. I used sourdough pizza dough for this one.
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.
mozzarella cheese - fresh mozzarella is the best. You can still use the shredded stuff, but the flavour does not compare. Slice up the fresh mozzarella or just tear some pieces off the mozzarella ball.
basil leaves - fresh basil is best for maximum flavour and visual appeal.

How to Make the Best Skillet Neapolitan Margherita Pizza

Preheat. Turn the oven broiler to high. Heat a cast-iron skillet on the stove, over medium-high heat.
Shape the pizza dough. Transfer pizza dough onto a floured surface. Gently press the pizza dough with your fingers into an 8-inch circle. Sprinkle some flour if needed to prevent stickiness.
Add toppings. Have your pizza sauce and ingredients prepped and ready close by. Once the skillet is hot, carefully place the flattened dough onto the skillet. Stretch out the dough a bit more to let it spread over the entire skillet. Immediately add the pizza sauce and spread evenly over the pizza crust. Place sliced fresh mozzarella cheese and basil leaves evenly on top.
Cook on the skillet. Leave the pizza to cook on the skillet for 5 minutes or until the bottom of the crust starts to brown.
Broil. Transfer the cast-iron skillet to the preheated broiler and cook for 3 minutes or until the crust is blistered and slightly charred. Keep your eye closely on the broil, because the intense heat can make pizza crust burn quite quickly.
Serve. Remove the skillet and transfer the pizza onto a parchment lined cutting board. Slice pizza into 4-6 pieces with a knife or pizza cutter and serve.

Tips for Making Homemade Skillet Pizza

Use a cast-iron skillet. A cast-iron skillet makes this recipe super easy because you can easily transfer the pizza from the stovetop to the oven without taking it out of the skillet. If you don't have a cast-iron, you can use a regular skillet, and then carefully transfer the pizza to a parchment-lined baking sheet to broil.
Make your own pizza dough. I highly recommend making your own pizza dough, if you have the time. The difference in taste is unreal. I used my sourdough pizza dough for this recipe. The crust is airy and chewy with a delicious flavour. Or try my homemade pizza dough with commercial yeast.
Prep your ingredients. Have your pizza sauce and toppings prepped and close by before you begin. Once you place your pizza dough on the skillet, you will need to add everything else immediately.

More Pizza Recipes

Tried this recipe?

Lemongrass Chicken Banh Mi Sandwich

This light and crunchy, classic Vietnamese lemongrass chicken banh mi sandwich is packed with slices of juicy and tender lemongrass chicken, crunchy pickled carrots and daikon, fresh cilantro and cucumbers, all stuffed into a crispy French baguette with a drizzle of Sriracha mayo. It's light and bright flavours have summer written all over them. It's the perfect little meal to have on a summer day, and it is SO easy to make at home.

What is a Banh Mi Sandwich?

A banh mi is a Vietnamese-style baguette sandwich, and a very common street food in Vietnam, made with grilled protein, pickled vegetables, cucumber and cilantro. Here is what you will need to make these lemongrass chicken banh mi sandwiches:

French baguettes - 3 (6-inch) baguettes or a large baguette cut into 3 equal 6-inch pieces. Try making your own easy homemade no knead French baguettes.
chicken breasts - 2 large skinless and boneless chicken breasts (about 1 lb.). You can also use chicken thighs.
chicken marinade - lemongrass (fresh or dried), sesame oil, soy sauce, fish sauce, garlic, brown sugar, lime juice, ground black pepper.
vegetable oil (only if pan-frying the chicken).
pickled vegetables - julienned carrots and daikon radish, water, rice vinegar, sugar, salt, red chilli pepper (optional).
cucumber
fresh cilantro
spicy mayo - mayonnaise, Sriracha hot sauce, lime juice.

How to Make the Best Lemongrass Chicken Banh Mi Sandwich

Marinate the lemongrass chicken: In a Ziploc bag, combine chicken, lemongrass, sesame oil, soy sauce, fish sauce, garlic, sugar, lime juice, and black pepper. Seal and shake the Ziploc bag to evenly disperse marinade with the chicken. Place in the refrigerator for at least 1 hour, but preferably for 2 hours.
Prepare the pickled vegetables: Pat dry the julienned carrots and daikon with a paper towel and add them into a large Mason jar. Add water, vinegar, sugar, salt, and red chili pepper (optional). Stir well or shake the jar to dissolve the sugar and salt. Transfer the jar to the refrigerator and leave it for at least 1 hour, or overnight for the best flavour.
Cook the lemongrass chicken: You can either pan fry or air fry the lemongrass chicken.
- To pan fry the chicken breasts: Heat vegetable oil over medium heat for 2 minutes. Place chicken on the pan and cook for 7 minutes per side, or until each side is nicely browned and the internal temperature reaches 165˚F (75˚C).
- To air fry lemongrass chicken: Place the marinated chicken breasts in the air fryer basket and cook for 25 minutes at 350 F. Turn the chicken breasts over halfway through cooking.
Make the spicy mayo: In a small bowl, combine mayonnaise, Sriracha, and lime juice. Stir well until you get a smooth consistency. Set aside.
Slice the chicken breasts: Slice the cooked chicken breasts into 1-inch wide strips on a parchment-lined cutting board.
Assemble the banh mi sandwiches: Slice each baguette open horizontally across the centre using a sharp bread knife. Open up the baguette and spread spicy mayo sauce on each half evenly. Add 3 to 4 slices of cucumber on one side. Top it with 3 or 4 lemongrass chicken strips. Add some pickled carrots and daikon on top along with 2-3 pieces of fresh cilantro. Put the top half back on and wrap the Banh Mi sandwich with a piece of parchment paper to prevent ingredients from falling out.

Tips for Making Banh Mi

Make your own French baguettes. Try making your own easy homemade no knead French baguettes. It takes about 10 minutes of actual prep work, and no kneading! These baguettes are light, tender and airy inside, with a crispy, crunchy crust outside. So perfect.
How to prepare fresh lemongrass. When preparing lemongrass, only use the middle part of the stalk where the flavour is (the green part). Discard about 1 inch from the bottom and two inches from the top (there's no flavour in these parts).
How to serve the chicken. The lemongrass chicken can be served and assembled either warm or cold. It is quite common either way. I find that when it is slightly cooler, the lemongrass flavour actually goes into the chicken more, making it more flavourful. You can let just set it aside after cooking for about 10-20 minutes if you want it to cool down.
How to use easy pickled vegetables. These pickled vegetables are super easy to make (just mix together and let it rest for an hour). They are also very versatile and you can use it in sandwiches, salads, rice paper salad rolls, or a side dish complimenting a grilled salmon rice bowl or beef rice bowl.
How to serve banh mi sandwiches. To keep the filling inside, I normally serve these lemongrass chicken bahn mi sandwiches wrapped with parchment paper. Keep it on with an elastic band and twist the bottom together so that sauce doesn't drip out.

More Sandwich Recipes

Tried this recipe?

Easy Homemade Potato Salad

The best part about summer are the barbecues and picnics that we have all season long. And the most classic, go-to dish to serve is easy homemade potato salad. It's loaded with baby potatoes and eggs with a kick of green onions and tossed in a mayo sauce. It's creamy, it's packed with flavour, and is a crowd pleaser. Plus, it's super simple to make in just about 30 minutes.

What is in Potato Salad?

baby potatoes - I like to slice them up because they cook faster and make the salad look prettier.
eggs
mayonnaise + white vinegar - this forms the sauce that we toss everything into.
green onions - I use green onions because they offer a softer, less pungent flavour that raw onions do and enhance the flavour so well.
salt and pepper - to taste.

How to Make the Best Homemade Potato Salad

Cook the potatoes. Place potatoes in a pot of cold, salted water and bring to a boil. Cook the potatoes for 15-20 minutes until they are tender.
Hard-boil the eggs. Place eggs in a pot and cover with water by at least 1 or 2 inches. Bring to a boil on high heat. Boil for 5 minutes, then turn off the heat and let the eggs sit in the hot water for 10 minutes. Remove from the stove and run eggs under cold water. Once they are cool enough to handle, peel and chop into small cubes.
Toss together the salad. In a large bowl, mix together mayonnaise and vinegar. Add cooled potatoes, eggs, and half the green onions. Season with salt and pepper and gently toss together. I use a spatula to fold the ingredients together.
Serve. Garnish with the remaining green onions, and serve.

Tips for Making Potato Salad

Wait until ingredients have cooled. Do not be tempted to assemble the salad until all the ingredients have cooled down, at least to room temperature. Otherwise, the texture of your mayo sauce may thin out and in some cases split.
Make it in advance. The best thing about this is that you can make the whole salad in advance and kick your feet up with your friends at the barbecue.
Double the recipe. This recipe makes 3-4 small side salads. If you are catering for a larger crowd, double or even triple the recipe. If you aren't feeding a crowd, well you should probably double it anyway because leftover potato salad the next day simply cannot be beaten.

More Summer Barbecue Recipes

Tried this recipe?

Korean Beef Steak Rice Bowl

This colourful and bright Korean beef steak rice bowl is loaded with tender and juicy strips of beef steak marinated in flavourful and fragrant Korean-style seasonings, marinated vegetable sides (banchan), Korean-style potatoes, topped with kimchi and cucumber served over a bed of steamed white rice with a sprinkle of green onions and sesame seeds on top. It's the perfect weeknight meal that comes together in less than 30 minutes, especially if you prepare and let the beef marinate the night before. Seriously, what are you waiting for?

What is in Korean Beef Rice Bowls

beef - I used beef sirloin, but you can also use flank steak. Cut the beef into 2-inch stir fry strips.
beef marinade - made with a combination of soy sauce, brown sugar, vegetable oil, sesame oil, ground black pepper, ground ginger, minced garlic, and cornstarch. The cornstarch makes the beef more tender. These seasonings gives the beef its signature garlicky and gingery taste.
rice - I used white steamed rice, but feel free to substitute with brown rice for a different option.
potatoes - cooked with the beef for maximum flavour.
vegetables for Korean-style side dishes (banchan) - broccoli florets, shredded carrots, chives, bean sprouts
sauce for vegetables - soy sauce, rice vinegar (or black vinegar), sugar, sesame oil
toppings - I topped these bowls with kimchi, chopped green onions, sliced cucumber, sesame seeds

Korean beef steak rice bowl is loaded with tender and juicy strips of beef, marinated vegetable sides (banchan), and kimchi. Make it in under 30 minutes! | aheadofthyme.com

How to Make the Best Korean Beef Steak Rice Bowl

Marinate the beef: Marinate the beef strips with soy sauce, vegetable oil, sesame oil, brown sugar, ginger, garlic, black pepper, and cornstarch. (The cornstarch makes the beef more tender). Seal and place in the fridge to marinate at least 30 minutes or overnight.
Prepare vegetable side dishes (Korean-style banchan side dishes):
- Blanch cook the broccoli, carrots, chives, and bean sprouts. in boiling water for one minute. Drain in a colander and run under cold water to cool down.
- In a medium bowl, mix together soy sauce, vinegar, sugar and sesame oil. Stir to dissolve the sugar. Add vegetables in the bowl and let them sit for 10- 15 minutes to absorb the sauce.
Prepare the potatoes (only if stir-frying the beef): Bring a large pot of water to a boil over medium-high heat. Add potatoes and cook for 6-7 minutes. Drain in a colander and set aside for stir-fry.
Cook the beef and potatoes: You can either stir fry the beef and potatoes together or cook them in the air fryer.
- To stir fry: Add the marinated beef and pre-cooked potatoes into a large skillet and cook over medium high heat until the beef turns brown, about 7 minutes. Stir well to cook evenly. Then, turn heat down to low, cover and let it simmer for 1 minute to allow the flavours to infuse into the potatoes.
- To air fry: Cook the beef and uncooked potatoes together in the air fryer at 350 F for 13 minutes. Shake the air fryer basket halfway through.
- Transfer the beef and potatoes to a plate.
Assemble the rice bowls: In each bowl, add a cup of steamed rice. Top the rice with ½ cup stir-fried beef and potatoes mixture, prepared vegetable sides and kimchi. Garnish with green onions and white sesame seeds.

FAQ and Tips for Making Korean Rice Bowls

What is kimchi? Kimchi is dish of fermented vegetables (most often napa cabbage). It is a staple ingredient in Korean cuisine and adds that classic Korean flavour to this rice bowl. You can find it easily at Asian grocery stores, or you can even make your own.
Can I use ground beef instead? Yes, you can use ground beef instead. Marinate the ground beef the exact same way, and fry it in a skillet. I would not recommend cooking it in the air fryer.
Customize the veggies. The best part about of making rice bowls is that they are completely customizable. Some popular options to substitute the veggies with include spinach, zucchini, and eggplant.

More Rice Bowl Recipes

Tried this recipe?

Homemade Chicken Nuggets

Easy homemade chicken nuggets from scratch is made with chicken breast and coated in a layer of panko breadcrumbs. They are perfectly golden and crisp on the outside, and juicy and tender inside. They are freezer-friendly too so double the batch and store any extras in the freezer for another day. This one is a crowd pleaser especially for the youngest mouths (super kid-friendly).

What is in Homemade Chicken Nuggets?

chicken breasts - you will need 2 boneless and skinless chicken breasts, about 1 lb. each.
Italian seasoning - I use Italian seasoning on so many recipes because it's so versatile and contains a great blend of dried herbs and spices, including oregano, parsley, basil and thyme. To use dried herbs instead, add 1 teaspoon each of dried oregano, dried basil, and dried parsley.
garlic powder - I used garlic powder to makes things easier and because it doesn't add any texture, which I like. You can used minced garlic instead if you so prefer.
paprika
salt and pepper
panko breadcrumbs - for coating the chicken nuggets.
egg (optional) - this will create an even thicker coating.
vegetable oil - only if deep frying. You can also bake or air fry the nuggets instead.
cooking oil spray - helps the nuggets achieve a crispy and golden crust if baking or air frying.

How to Make the Best Homemade Chicken Nuggets (Three Ways)

Prepare the chicken. Cut chicken breasts into cubes and put in a food processor. Pulse on and off for a minute to get a thick consistency with small chunks, but not ground meat texture. Add Italian seasoning, garlic powder, paprika, salt and pepper. Stir well to combine.
Shape the nuggets. Apply some water to your hands to prevent sticking and shape the chicken nuggets by hand into a rounded ⅕-inch long square or rectangle.
Coat the nuggets. Coat the nuggets with breadcrumbs. You may need a bit more or less panko breadcrumbs depending on the size of the nuggets. For a thicker coating, dip in beaten egg first and then in the breadcrumbs.
Freeze the nuggets. Place nuggets on a baking tray and leave in the freezer for at least 1 hour.
Cook the nuggets. Cook the nuggets by deep frying, baking or in the air fryer.

How to Deep-Fry Chicken Nuggets

Preheat oil in a small cooking pot and deep fry the nuggets for about 8 minutes until golden, or until the internal temperature reaches 165F. The nuggets should be just submerged in oil. Turn the nuggets over occasionally to get an even golden crust on both sides. Transfer the nuggets onto a plate with a strainer and let cool for 3-5 minutes before serving.

How to Bake Chicken Nuggets

For a healthier option, bake the chicken nuggets (just like our baked crispy chicken tenders). To bake, place nuggets on a parchment-lined baking tray. Lightly spray the nuggets with cooking oil spray to achieve a crispy and golden crust. Bake at 375˚F for 15 minutes, turning them over halfway through.

How to Air Fry Chicken Nuggets

You can easily bake these nuggets in the air fryer as well (just like our air fryer breaded fried chicken wings). To air fry, lightly spray the nuggets with cooking oil spray and place 9 to 10 nuggets at a time in the air fryer basket. Cook at 350 F for 12 minutes. For extra crispy nuggets, cook for 3 more minutes. Shake the air fryer basket halfway through cooking.

Tips for Making Homemade Nuggets

How to serve. Serve these nuggets with a side of BBQ sauce, homemade honey mustard, or ketchup.
Double the recipe. This recipe makes about 24 chicken nuggets (1.5-inches in length). They are super easy to eat so you may consider making a double or triple batch. Just stick the extras in the freezer and cook as desired.
How to store chicken nuggets. Place the frozen nuggets into an airtight container or freezer ziploc bag and store in the freezer for up to 3 months. You can cook directly from frozen with this recipe.

More Easy Bites

Tried this recipe?

Avocado Bagel with Microgreens

Sometimes the most simple meals are the best ones. This 5-minute avocado bagel with microgreens is just that. A toasted everything bagel loaded with cream cheese, sliced avocado, freshly cracked black pepper, and a nice helping of microgreens. It's perfect for a busy morning or lunch.

This simple and fully customizable avocado bagel with cream cheese is loaded with cream cheese, avocado, and microgreens. Such an easy breakfast or lunch! | aheadofthyme.com

What is in this Avocado Bagel?

This recipe is ridiculously easy and requires just a few ingredients:

bagel - I used my easy homemade everything bagels. Feel free to substitute with other bagel flavours.
cream cheese - I used plain cream cheese, but a herbed cream cheese would also be really nice in this.
vegetables - I added half an avocado, sliced. Feel free to add in some tomatoes, cucumber and red onions.
greens - I used microgreens. I also like to substitute with alfalfa or arugula.
seasoning - I seasoned this with a pinch of freshly ground black pepper.

This bagel sandwich also completely customizable. Add in any other ingredients that you have on hand. Some of my favourites to use are smoked salmon, red onions, tomatoes and cucumbers.

How to Make the Best Avocado Bagel with Microgreens

First, slice your bagel in half and toast it. Then, spread cream cheese on the bottom half of the bagel, and add sliced avocado on top. Sprinkle a pinch of black pepper on top. Top with microgreens and cover with the top half of the bagel.

Tips for Making the Best Bagel Sandwiches

Make it fresh. Because it is so quick and easy to make, I find it's best to prepare these sandwiches fresh. This way, the bagel will be nice and toasty when you eat it.
Customize the ingredients. I used an everything bagel, but feel free to use whatever bagel that you have on hand. You can also add in any other ingredients that you have on hand. Some of my favourites include smoked salmon, red onions, tomatoes and cucumbers.
Make your own bagels. If you have the time, I highly recommend making your own everything bagels. They are surprisingly easy to make and taste like bakery-style bagels but even better, because you made them!

More Sandwich Recipes

Tried this recipe?

The Perfect Greek Salad

Fresh tomatoes, crunchy cucumbers, crisp red onions, green peppers, romaine lettuce, savoury olives and crumbled feta cheese all tossed in a homemade lemony Greek salad dressing makes for the most perfect Greek salad. This refreshing classic salad takes just a few minutes to prep and toss together.

I love Greek food and I love salad... so it goes without saying that I love Greek salad. In fact, it is probably my favourite salad of all time. For starters, I could eat olives and feta cheese all day. I eat olives… out of the container… with a spoon… So, how can I say no to a salad that contains all of my favourites?

What is in Greek Salad?

grape tomatoes - or cherry tomatoes.
red onion
cucumber
green pepper
Kalamata olives
feta cheese
romaine lettuce - lettuce is usually not in authentic and traditional Greek salad. I like to add a little to add some more body to the salad. Plus, I like the extra crunch.
Greek dressing - Greek salad dressing is easy to make at home with olive oil, lemon juice, oregano, salt and pepper.

Add some protein and make a full meal out of this salad. One of my favourites is sliced up grilled souvlaki chicken skewer s on top.

How to Make the Best Greek Salad

Prep and combine the romaine lettuce, cherry tomatoes, red onion, cucumber, green peppers, olives and feta cheese in a large bowl.
In a small bowl, make the lemon Greek salad dressing by whisking together the olive oil, lemon juice, oregano, salt and pepper.
Pour the dressing over the salad and toss to combine. Add more black pepper to taste.

Tips for Making Greek Salad

Make it in advance. The great thing about this salad is that you can make lots at once and store it in your fridge for lunches throughout the week. Just be sure to keep the Greek salad dressing separate and only add it to the salad that you are consuming that day.
Double the recipe. So whenever I make this, I double or even triple the quantities of the vegetables so that I have enough leftovers to take to work for lunch the next couple of days.
How to store. Store the salad in an airtight container and store the lemon Greek salad dressing in separate dressing containers on the side.

More Greek-Inspired Recipes

Tried this recipe?

3-Ingredient Peach Sorbet

When you buy a big crate of peaches, you start to make a ton of peach recipes, and I am not complaining. Today, the peach recipe of the day is vegan 3-ingredient peach sorbet. It is so easy to make and you don't even need an ice cream maker!

Ingredients in Easy Peach Sorbet

I love using fresh fruit in recipes and sorbets are one of my favourite desserts to prepare this time of year. They are ridiculously simple and easy to prepare, and are made essentially with pureed fruit and sugar. For this peach sorbet, here are the 3 ingredients you will need:

peaches - I used fresh peaches in this. The riper the peach, the better. I kept the skin on but you can peel it if you don't have a heavy duty blender that will completely puree it. You can also substitute with frozen peaches.
sugar - enhances the sweet and fragrant flavour of the succulent ripe peaches. You can substitute this with honey if you want to make the recipe refined sugar-free.
lemon juice - balances the sweetness. You can also substitute this with lime juice.

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

How to Make Peach Sorbet without an Ice Cream Maker

Making homemade peach sorbet is so much easier than you think. You don't even need a fancy ice cream maker. All you need is a blender and a loaf pan (or any shallow pan).

Puree the ingredients. Throw all the ingredients into a heavy-duty blender and puree. If your blender does not fully puree the skin, and you don't want to have little bits of skin in your sorbet, then strain the mixture through a fine mesh sieve.
Freeze. Pour mixture into a 9-inch loaf pan, or a shallow dish. Cover and freeze for 6-7 hours, until set.

You can't go wrong with sorbet. It is perfect summer recipe to enjoy when you are craving something refreshing to snack on or end a delicious meal with.

FAQ and Tips for Making the Best Peach Sorbet

Can I use frozen or canned peaches? You can use frozen peaches interchangeably with this recipe. Canned peaches does not work as well.
Do I have to leave the skin on? No, you can peel the skin if you prefer. I leave the skin on because it's easier and it completely purees in my Vitamix blender. If you don't have a heavy-duty blender that fully purees the skin, and you don't want to have little bits of skin in your sorbet, then strain the mixture through a fine mesh sieve. Or peel the peaches before pureeing.
Do I have to add sugar? Sugar is really important in sorbet because it is what give the sorbet its creamy texture. Without it, you will have a large frozen popsicle. The pureed mixture will taste quite sweet, but freezing will dull the sweetness. If you don't want to add any sugar, you don't have to (especially if you are using very overripe peaches). Just set the sorbet out on your kitchen counter for 10 minutes before serving. That way it will melt down enough so that you can scoop it out.
My sorbet is frozen, what do I do? This will happen if you don't add enough sugar. This can also happen if your freezer is too cold. The solution is to just leave your sorbet out on your kitchen counter for 5-10 minutes to allow it to melt slightly, making it easier to scoop out.
How long does sorbet last? You can store sorbet in a sealed container in the freezer for 2-3 months.

More Sorbet and Ice Cream Recipes

Watermelon Basil Sorbet
3-Ingredient Strawberry Sorbet
Lemon Turmeric Sorbet
Strawberries and Cream Popsicles
No Churn Vanilla and Strawberry Ice Cream (coming soon!)

Sign up for my email newsletter and be the first to know when these upcoming recipes are posted.

This post was first published in August 2017, and has been completely updated in June 2020 with new photos and written content including helpful tips.

Easy Father's Day Recipes

When it comes to Father's Day, we all know it's all about the manly and usually meaty dishes with big flavours. Treat dad to an epic Father's Day meal fit for a king. Whether it's something you throw on the grill, a meat-focused dish, or seafood, here are some easy recipes that will show dad how much you appreciate him.

Treat dad to an epic Father's Day meal with big bold flavours. Browse our favourite grilled, meaty, seafood, and dessert Father's Day recipes -- way better than a tie. | aheadofthyme.com

On the Grill

Father's Day is all about the grill, am I right? I mean after all, isn't grilling something that most dads love to do? I am talking about skewers, chicken wings, and grilled vegetables. Grilled food is just light, crisp, and so satisfying during the summer. Make him an epic, restaurant-quality Surf and Turf with Ribeye Steak and Lobster Tails. Or try some easy Greek Chicken Souvlaki Skewers or Souvlaki Beef Shish Kebabs with a side of homemade Tzatziki Sauce. Or my favourite sweet and tangy Teriyaki Chicken Skewers with Pineapple.

Balsamic Chicken Kabobs

Grilled Romaine Caesar Salad

Looking for a delicious and protein-packed vegan meal? Try these grilled tofu skewers, perfect for a summer BBQ or any time of year. | aheadofthyme.com

Grilled Tofu Skewers (Vegan)

Joojeh Kabob are classic Persian saffron chicken kebabs marinated in lemon and saffron for authentic Iranian flavor. Perfect for grilling or oven-baking! | aheadofthyme.com

Joojeh Kabob (Persian Chicken Kebabs)

Easy Grilled Shrimp Boil

Greek Lamb Souvlaki Skewers

Ribeye Steak

Better than takeout, these Chicken Satay Skewers with a peanut sauce are juicy, tender, and easy to make at home. They're savoury, sweet, tangy, and nutty. | aheadofthyme.com

Chicken Satay Skewers with Peanut Sauce

Spicy Cumin Lamb Skewers

Gourmet Hot Dogs

Grilled Vegetable Skewers

Classic Juicy Hamburgers

Greek Chicken Souvlaki Skewers

Teriyaki Chicken Skewers with Pineapple

Air Fryer Lamb Chops

Souvlaki Beef Shish Kebabs

Baked Sweet Potato

Honey Garlic Shrimp Skewers

Italian Chicken Skewers

Thai Turkey Burgers

Beef Kofta Kebabs

Vietnamese Grilled Pork

Tandoori Chicken Skewers

Salmon Burgers

Black Bean Burgers

Carne Asada

Oven-Roasted Corn on the Cob

Jerk Chicken Wings

Grilled Shrimp Salad

Grilled Corn on the Cob

Garlic Shrimp Skewers

Lemongrass Chicken Skewers

Mexican Street Corn (Elote)

Mediterranean Chicken Patties

Harissa Spatchcock Chicken

Korean Chicken Skewers

Mediterranean Turkey Burgers

Miso Garlic Chicken Wings

Baked BBQ Chicken Wings

Quarter Pound Burgers

Grilled Cajun Shrimp Skewers

Spinach and Feta Turkey Burgers

Grilled Orange Chicken Skewers

Easy Summer Grilling Recipes

Fancy, restaurant-quality surf and turf is super easy to make with fresh lobster tail and tender rib-eye steak with a delicious garlic butter sauce. | aheadofthyme.com

Surf and Turf Steak and Lobster Tails

Teriyaki Grilled Salmon Rice Bowl

Honey Garlic Chicken Wings

15-Minute Fish Burgers with Creamy Slaw

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

Crispy Baked Asian Chicken Wings

Beef Shish Kebabs

Grilled Spicy Cumin Lamb Skewers

Game Day Buffalo Hot Wings

Bring on the Meat

If your dad is a carnivore, then win his heart with one of these meat-focused dishes that doesn't necessarily need to be fired up on the grill. Whether he is craving beef, chicken, or lamb, give him a dish he will never forget. Like these fusion Korean Beef Steak Tacos, or classic Lamb Chops with a Dijon Garlic Marinade. You can also go super fancy and give regular chicken a major upgrade by stuffing them with spinach and mushrooms in a Chicken Roulade with Creamy Alfredo Sauce.

Pesto Roast Chicken is juicy, flavorful, and roasted with basil pesto over vegetables for an easy, one-pan dinner everyone loves. | aheadofthyme.com

Pesto Roast Chicken (Whole Roast with Basil Pesto)

Roasted spatchcock chicken, also called butterflied chicken, cooks faster, stays juicy, and delivers perfectly crispy skin every time. | aheadofthyme.com

Crispy Roasted Spatchcock Chicken (Butterflied Chicken)

Homemade Swedish Meatballs are seared and smothered in creamy gravy. Comforting, delicious, and so much better than IKEA meatballs. | aheadofthyme.com

Swedish Meatballs with Creamy Gravy

Easy Chicken Marsala is creamy, savory, and comforting. Juicy chicken in a silky, creamy mushroom marsala wine sauce ready in 30 minutes! | aheadofthyme.com

Easy Chicken Marsala Recipe

Easy Meat Lasagna is a classic, hearty, homemade pasta dish layered with beef sauce, ricotta, mozzarella, and parmesan - perfect for cozy family dinners. | aheadofthyme.com

Classic Easy Meat Lasagna Recipe (with Video)

Mexican Ground Beef Tacos

Creamy Lemon Chicken Piccata

Greek Chicken Gyros (with Homemade Tzatziki)

Lemongrass Chicken

Instant Pot Short Ribs

Jamaican Oxtail

Air Fryer Tandoori Chicken Bites

Garlic Butter Steak Bites

Oven Baked Chicken Breast

Stuffed Chicken Breasts

Greek Lamb Shanks

Sheet Pan Chicken Fajitas

Teriyaki Meatballs

Korean Ground Turkey

Creamy Tuscan Chicken

Air Fryer Short Ribs

Bacon Wrapped Chicken Bites

Roast Beef

Pigs in a Blanket

Air Fryer Chicken Breast

Instant Pot Whole Chicken

Air Fryer Chicken Thighs

Sweet Chili Turkey Meatballs

Bacon Wrapped Brussels Sprouts

Baked Caprese Chicken

Honey Mustard Chicken Wings

Vietnamese Summer Rolls with Chicken

Chicken Shawarma

Juicy, tender, and moist, baked chicken breast with the best Greek souvlaki marinade is the most flavorful and delicious chicken dinner in under 30 minutes. | aheadofthyme.com

Baked Greek Chicken Breast with Souvlaki Marinade

Ground Beef Stuffed Peppers

Tandoori Chicken Drumsticks

Baked Queso Chicken

Beef and Broccoli Stir Fry

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

Mexican Pulled Pork Tacos (Carnitas)

Greek Meatballs

Slow Cooker BBQ Ribs

Beef and Bean Burritos

Skillet Chicken Fajitas

Beef Taco Salad

Baked Curried Chicken Drumsticks

Italian Meatballs

Slow Cooker Korean Short Ribs

Skillet Shepherd's Pie

Classic Meatloaf

Parmesan Crusted Chicken

General Tso's Chicken

Kung Pao Chicken

Sticky Honey Garlic Meatballs

Sweet Chili Chicken Bites

Sheet Pan Nachos

Baked Sesame Chicken

Creamy Lemon Parmesan Chicken

Glazed Honey Balsamic Pork Chops

Greek Lemon Garlic Whole Roast Chicken

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. | aheadofthyme.com

Honey Glazed Roast Pork with Vegetables

One Pan Garlic Roasted Chicken and Baby Potatoes

Easy Chicken Parmesan (Parmigiana)

Sheet Pan Curry Chicken and Vegetables

Slow Cooker Whole Chicken

Skillet Chicken Thighs and Potatoes

Curry Chicken Fried Rice

Ground Beef Meat Pie

Dutch Oven Whole Roast Chicken

Lemongrass Chicken Banh Mi Sandwich

Korean Beef Steak Rice Bowl

Homemade Chicken Nuggets

Korean Beef Steak Tacos

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. | aheadofthyme.com

Creamy Chicken Roulade with Spinach and Mushrooms

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

The Best Breaded Fried Chicken Wings (Air Fryer)

Indian Butter Chicken

Chicken Pad Thai

Sheet Pan Soy-Glazed Chicken Thighs

Tandoori Chicken Sheet Pan Dinner

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

BBQ Chicken Stuffed Baked Potatoes

Baked Turkey Meatballs

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

Skillet Chicken with Lemon Garlic Sauce

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

Chipotle Chicken Burrito Bowls with Lime Cilantro Rice

Baked Crispy Chicken Strips

From the Sea

Maybe Dad is a seafood kind of guy and is looking for something a little lighter. Treat him to some fresh wild-caught seafood in a Teriyaki Grilled Salmon Rice Bowl or Greek Salmon, or batter up some cod for some Healthy Fish and Chips with Homemade Tartar Sauce. Another very good idea: tacos. How about a combination of Fish Tacos with Lime Crema and Shrimp Tacos with Lime Crema Slaw? They never disappoint.

Pan-Seared Garlic Butter Salmon

Pistachio-Crusted Salmon

Creamy Garlic Shrimp

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

Vietnamese Salad Rolls with Shrimp and Peanut Dipping Sauce

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

Greek Salmon (with Video)

Easy Grilled Shrimp Boil

Crab Dip

Shrimp Tacos with Lime Crema Slaw

Beer Battered Fish

Bacon Wrapped Scallops

Shrimp Alfredo

Salmon Bites

Honey Garlic Shrimp Skewers

Salmon Burgers

Shrimp Fajitas

Garlic Butter Shrimp

Kani Salad

Lobster Bisque

Lobster Rolls

Garlic Butter Lobster Tails

Coconut Curry Salmon

Shrimp Cakes

Garlic Shrimp Stir Fry

Tuna Pasta

Creamy Salmon Pasta

Over 15 of the best and most popular salmon recipes including everything from glazed salmon, herby salmon, creamy shrimp, garlicky salmon, and more. | aheadofthyme.com

15 Best Salmon Recipes

Creamy Garlic Salmon

Teriyaki Salmon

Grilled Shrimp Salad

Mediterranean Baked Shrimp Orzo

Garlic Shrimp Skewers

Fish Stick Tacos

Homemade Fish Sticks

Shrimp Scampi with Zucchini Noodles

Air Fryer Mexican Shrimp

Browse 30 best and most popular shrimp recipes for dinner including creamy shrimp, grilled shrimp, pasta, salad, appetizers, and more! | aheadofthyme.com

30 Best Shrimp Recipes

Creamy Shrimp Pasta with Sun-dried Tomatoes

Flaky, oily, and tender, miso black cod (or sablefish) packed with delicious Asian flavours is an indulgent meal that's as healthy as it is delicious. | aheadofthyme.com

Miso Black Cod (Sablefish)

Shrimp Taco Salad

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

Mexican Tuna Cakes (Tortitas de Atun)

Creamy Tuscan Shrimp

Shrimp Avocado Tostadas

Yellow Curry Mussels

Miso Salmon

Honey Garlic Glazed Salmon

Mussels Pasta in Tomato Sauce

Steamed Mussels in Tomato Sauce

Shrimp Egg Rolls

Baked Coconut Shrimp

Baked Maple Salmon

Pan-Fried Pork and Shrimp Wontons

Shrimp Fettuccine Alfredo Pasta Bake

Grilled Cajun Shrimp Skewers

Air Fryer Jumbo Shrimp

Pork and Sardine Dumplings (Potstickers)

Seared Scallops

Surf and Turf Steak and Lobster Tails

Teriyaki Grilled Salmon Rice Bowl

Stir-Fried Rice Cakes with Shrimp

One Pot Thai Red Curry Noodle Soup

Seafood Fried Rice

Tuna Melt Grilled Cheese Sandwich

Flaky, oily, and tender air fryer cod with black bean sauce is bursting with flavour and takes less than 20 minutes to make. The perfect weeknight dinner. | aheadofthyme.com

Air Fryer Black Cod with Black Bean Sauce

Brussels Sprouts Salad with Warm Lemon Anchovy Vinaigrette

These healthy fish and chips are crispy on the outside and juicy, tender, and flakey on the inside. Pair it with homemade tartar sauce and say hello to comfort food heaven! | aheadofthyme.com

Healthy Fish and Chips with Homemade Tartar Sauce

15-Minute Fish Burgers with Creamy Slaw

Sheet Pan Miso Salmon with Bok Choy and Sweet Potatoes

Smoked Mackerel Fish Cakes

Tiger Prawns in Garlic Ginger Soy Sauce

Ginger and Scallion Dungeness Crab

Easy to make chicken and shrimp dumpings can be steamed, boiled or fried and served with a side of soy sauce for dipping! | aheadofthyme.com

Chicken and Shrimp Dumplings

Fish Tacos with Lime Crema

Almond-Crusted Halibut with Lemon Garlic Butter

Roasted Lemon Garlic Shrimp and Asparagus

Chinese Fried Rice with Shrimp

Thai Red Curry Mussels

Thai Coconut Red Curry with Prawns

Pan-fried Garlic Prawns with Soy Sauce

Side Dishes and Snacks

We can't forget about those sides, because although an entree with big bold flavours is pretty great, you have to dress them up with something on the side. How about some Grilled Corn on the Cob or Zucchini Boats. Or, try some refreshing Pico de Gallo Salsa or Whipped Ricotta Dip? Cornbread Muffins are a pretty great choice when you are looking for Father's Day recipes.

Baked mashed potato spring rolls combine creamy cheesy mashed potatoes with crispy golden wrappers for the ultimate JOEY copycat appetizer. | aheadofthyme.com

Baked Mashed Potato Spring Rolls (JOEY Copycat)

Baked Cheddar Cheese Sticks

Vietnamese Salad Rolls with Shrimp and Peanut Dipping Sauce

Easy Homemade Croutons Recipe

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

Easy Tzatziki Sauce (Yogurt Cucumber Dip)

Baked Mozzarella Sticks

Egg and Chive Vegetarian Dumplings

Roasted Chickpeas

Pico de Gallo

Guacamole

Homemade Baked Potato Chips

Mushroom Flatbread with Spinach

Easy Small Batch Ciabatta Rolls

Baked Zucchini Fries

Skillet Dinner Rolls

Cheesy Baked Zucchini with Marinara

Air Fryer Zucchini Chips

Zucchini Bites

Cornbread Muffins

Vegetarian Stuffed Mushrooms

Deviled Eggs

Prosciutto Wrapped Asparagus and Melon

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. | aheadofthyme.com

Bacon Wrapped Jalapeño Poppers (Air Fryer)

Chicken Nachos

Jalapeño Poppers

Vegetarian Quesadillas

7 Layer Dip

Baba Ganoush Eggplant Dip

Greek Fries

Chili Nachos

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

How to Make a Charcuterie Board

Veggie Tray

Whipped Feta Crostini

Whipped Feta

Marinated Mozzarella Balls

Caramelized Onion Dip

Avocado Hummus

BBQ Chicken Pizza

Mango Salsa

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

Fig Crostini with Goat Cheese and Pistachios

Queso Mexican Cheese Dip

Mexican Tuna Cakes (Tortitas de Atun)

Baked Cauliflower Nuggets

Brioche Bread

Pesto Hummus

Beef Potstickers (Dumplings)

Pepperoni Pizza Rolls

Shrimp Egg Rolls

Tomato Bruschetta with Balsamic Glaze

Whipped Ricotta Dip

Whipped Ricotta Crostini

Homemade Tater Tots with Bacon

Roasted Red Pepper Hummus

Homemade Calzones

Garlic Mushroom Focaccia Pizza

Baked Spinach Dip

Cornmeal Cheddar Biscuits

Fried Mac and Cheese Balls

Cheesy Garlic Dinner Rolls

Easy Salted Soft Pretzels

Rosemary Cornbread

Butter Chicken Pizza

Easy No Knead Tomato Focaccia

Classic Roman Herbed Potato Pizza

Crispy Bottom Shanghai Pan-Fried Pork Buns

Crispy Bottom Pan-Fried Vegetable Buns (No Yeast)

Salami and Mushroom Skillet Pizza

Vegetarian Spring Rolls

Mushroom and Arugula Skillet Pizza

Easy Homemade Hamburger Buns

Easy Skillet Neapolitan Margherita Pizza

Homemade Pita Bread

Quick Dinner Bread Rolls with Green Onions

Spicy Chili Oil Wontons

Classic Hummus

Easy Rosemary Garlic Focaccia Bread

Shanghai Style Vegetarian Steamed Buns

Easy Homemade Biscuits

Crispy flatbread, warm, melty goat cheese with garlic and herbs, and mounds of sweet onion. You seriously cannot go wrong with caramelized onion and herbed goat cheese flatbread. | aheadofthyme.com

Caramelized Onion and Herbed Goat Cheese Flatbread

Curried White Bean Crostini with Toasted Pepitas

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

Back to School Turkey Pinwheels

Greek Salad Hummus Flatbread

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

Smoked Salmon and Cream Cheese Cracker Bites

Tomato and Mozzarella Tart

Baked Tuna "Crab" Cakes

Quinoa, Cauliflower and Chickpea Vegetarian Meatballs with Tahini Sauce

Summer Salads

Maybe dad wants to balance out that meat heavy meal with a light summer salad on the side. How about a refreshing Creamy Cucumber Salad or a vibrant and colorful Italian Pasta Salad which screams summer vibes. The options are truly endless.

Avocado Corn Salad

Bacon Ranch Pasta Salad

Panzanella Salad (Italian Bread Salad)

Mediterranean Dense Bean Salad

Grilled Romaine Caesar Salad

Corn and Tomato Pasta Salad

Gomae Spinach Salad

Easy Tossed Salad

Persian Shirazi Salad with cucumber and tomato is a healthy, light, and simple salad packed with herbs and tossed in an olive oil lime dressing. | aheadofthyme.com

Persian Shirazi Salad (Salad-e Shirazi)

Quinoa Spinach Power Salad

Asian Cold Noodle Salad

Tortellini Salad

Kale Chickpea Salad

Mediterranean Chickpea Salad

Israeli Couscous Salad

Arugula Salad

Southwest Quinoa Salad

Beet Salad

Classic Potato Salad

Buddha Bowl

Deviled Egg Salad

Mediterranean Couscous Salad

Kale Caesar Salad

Sweet Kale Salad

Mediterranean Brown Rice Salad

White Bean Salad

Vietnamese Chicken Salad

Southwest Salad

Cilantro Lime Slaw

Greek Pasta Salad

Mexican Caesar Salad

Caesar Salad

Mexican Chicken Caesar Salad

Caprese Pasta Salad

Garden Salad

Greek Chicken Salad

Tomato and Mozzarella Caprese Salad

Peach Arugula Salad

Mexican Street Corn Salad

Strawberry Avocado Salad

Thai Mango Salad

Summer Corn Salad

Tomato Cucumber Avocado Salad

Asian Chopped Salad

Watermelon Feta Salad

Macaroni Salad

Classic Coleslaw

Italian Pasta Salad

Creamy Broccoli Slaw Salad

Creamy Cucumber Salad

Shrimp Taco Salad

Chickpea Greek Salad

Vegan Soba Noodle Salad

Beef Taco Salad

Lemon Kale Salad

Mediterranean Chickpea Wedge Salad

Chinese Garlic Cucumber Salad

Mediterranean Orzo Pasta Salad

Easy Homemade Potato Salad

The Perfect Greek Salad

Pickled Red Onion and Blue Cheese Spinach Salad

Mixed Greens Salad with Balsamic Vinaigrette

Dessert Fit for a King

On a final note, let's end our Father's Day meal the right way -- with some epic desserts fit for a king. How about something fruity like an Upside-down Caramel Apricot Tart or an easy Starbucks-inspired Lemon Loaf with Lemon Glaze. Or maybe you want to cool things down with a 3-Ingredient Peach Sorbet. Maybe it's a Classic New York Cheesecake with a Sweet Strawberry Sauce or Salted Caramel Sauce on top that Dad just can't resist. Browse the desserts below and something just for Dad.

Homemade Fudgesicles

Vanilla Swiss Roll Cake

These Classic Lemon Bars with a buttery shortbread crust and tangy lemon curd layer are the perfect balance of sweet and tart. A simple, delicious treat! | aheadofthyme.com

Classic Lemon Bars with Shortbread Crust

Looking for a refreshing summer treat? Try this easy, all-natural lemon sorbet, made with the added health benefits of turmeric for a bright yellow color. | aheadofthyme.com

Lemon Sorbet (Naturally Yellow with Turmeric)

Homemade Blueberry Pie with Lattice Top

Fresh Strawberry Sauce (3 Ingredient Topping)

French Lemon Tart

This Strawberry Pretzel Salad features a buttery pretzel crust, creamy filling, and fruity Jello topping - perfect for summer parties and potlucks! | aheadofthyme.com

Strawberry Pretzel Salad (Creamy Jello Dessert)

The Best Soft and Chewy Peanut Butter Cookies

Nanaimo Bars

Coconut Cream Pie

Lemon Zucchini Bread

Watermelon Popsicles

Peach Galette

Blueberry Cupcakes

Ice Cream Sandwiches

Icebox Cake

Rhubarb Crisp

Strawberries and Cream Popsicles

Fresh Fruit Tart

No Churn Vanilla Ice Cream

Strawberry Crumb Bars

Strawberry Cupcakes

Crepe Cake

White Chocolate Raspberry Cheesecake

Banana Cream Pie

Key Lime Pie

Lemon Bundt Cake

S'mores Bars

Peaches and Cream

Cherry Cheesecake

Strawberry Muffins

Strawberry Cobbler

Strawberry Compote

Lemon Meringue Pie

Strawberry Shortcake

Funnel Cake

Classic New York Cheesecake

Madeleines

Lemon Drop Cookies (Anginetti)

Blueberry Cheesecake

Blueberry Sauce

Blueberry Cake

Summer Fruit Salad with Honey Lemon Dressing

Blueberry Biscuits

Zucchini Bread

Cherry Crumb Bars

Watermelon Sorbet

Lemon Curd Cookies

Lemon Curd

Blackberry Milkshake

S'mores Cookies

No Bake Strawberry Cheesecake

Sugar Cookie Bars

Nutella Crepes

Strawberry Sorbet

Coconut Tapioca Pudding

Banana Pudding

Mango Sago

Tapioca Pearls (Boba)

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

How to Make Bubble Tea

French Macarons with Vanilla Buttercream Filling

Italian Rainbow Cookies

Nutella Mousse Cups

Persian Love Cake

Double Chocolate Loaf Cake

Dark Chocolate Raspberry Truffles

Caramel Brownies

Individual Apple Crisp

No Bake Blackberry Cheesecake

Mango Frozen Yogurt

Chocolate Chip Zucchini Muffins

Zucchini Muffins

Chocolate Zucchini Cake

Blueberry Crisp

Blueberry Cinnamon Rolls

Blueberry Buckle Cake

Blueberry Oat Squares

Lemon Blueberry Bread

The 40 best and most popular summer dessert recipes including all the fruit pies, refreshing frozen treats, easy no-bake recipes, and fruity baked goods. | aheadofthyme.com

40 Best Summer Desserts

Strawberry Galette

Strawberry Popsicles

Strawberry Frozen Yogurt

Fresh Strawberry Pie

Strawberry Bread

Glazed Lemon Blueberry Scones

Moist Vanilla Cupcakes

Fudgy Brownies

Lemon Sweet Rolls

Salted Caramel Sauce

Moist Chocolate Cupcakes

Molten Chocolate Lava Cakes

Healthy Banana Bread

Chocolate Crinkle Cookies

Banana Chocolate Chip Muffins

Easy No Crust Burnt Basque Cheesecake

Braided Lattice Apple Pie

Chocolate Chunk Peanut Butter Cookies

Creamy Mango Cheesecake

Blueberry Yogurt Muffins

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

Did you make any of these Father's Day recipes? 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.

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.