Spinach and Ricotta Pasta Bake is the ultimate cozy comfort meal, packed with creamy ricotta and tender spinach, tossed in marinara, and baked with extra cheese until bubbly. It tastes like Vegetarian Spinach Lasagna, but way easier to make! The whole family loves this simple, vegetarian dinner.
Pasta is my go-to for quick, family-friendly meals, and this spinach pasta bake has quickly become one of our regular options. Everyone loves the cheesy sauce, and I love that we're sneaking in some spinach for some extra greens! Serve it on its own as a vegetarian main or pair it with your favorite Italian recipes, like meatballs or eggplant parmesan, to make it a complete meal. Dinner is served!
Why You'll Love This Spinach and Ricotta Pasta Bake
- Quick and easy. This "lazy lasagna" is just that! While the pasta cooks, preheat the oven and work on the ricotta mixture. Then, mix everything together, top with tomato sauce and extra cheese, and bake. That's it. So easy!
- So flavorful. Similar to Stuffed Shells, this delicious pasta bake is loaded with creamy cheese and spinach. A touch of marinara cuts through all that creamy goodness and adds a rich tomato flavor to bring everything together.
- Great for entertaining. If you have company coming over and you want something you can pop in the oven while you catch up, this is the recipe to try! You'll have plenty of time to mingle while the pasta bakes. You can even prep it the night before for easy entertaining!
- Easy to customize. Need a gluten-free option? Want to add more fiber? Prefer a different noodle? There are so many ways to make this ricotta pasta bake recipe your own.
Ingredient Notes
To make this delicious Spinach and Ricotta Pasta Bake, you will need the following ingredients (full measurements in recipe card below):
- pasta - we like using a pasta that catches as much sauce as possible. Our favorite is penne, but other good ones that work in this recipe are rotini, rigatoni, and farfalle.
- cheeses - the filling is made with three kinds of cheese: ricotta, mozzarella, and Parmesan, and you'll sprinkle extra mozzarella on top before baking. If real Parmesan is out of your budget, try Grana Padano or Pecorino Romano.
- garlic
- egg - to hold the cheese mixture together.
- baby spinach - the fresh spinach will wilt from the heat of the warm pasta, so there is no need to blanch or cook it first.
- salt and pepper
- marinara sauce - a little pasta sauce adds color and a pop of acidity. We love using our Homemade Marinara Sauce in this pasta.
You will also need measuring cups and spoons, a large pot, strainer, a large bowl, and a 9x13 baking dish.
How to Make the Best Spinach and Ricotta Pasta Bake
- Cook pasta. Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), about 8-10 minutes, or according to package directions. Drain well and leave the pasta in the pot to stay warm.
- Make cheesy sauce. In a large mixing bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan cheese, garlic and beaten egg. Mix well.
- Toss in pasta. Add the warm pasta, spinach, salt, and pepper and toss well, until the spinach is wilted.
- Assemble. Transfer the pasta ricotta mixture into a 9x13 casserole pan. Top with marinara sauce and the remaining 2 cups mozzarella cheese.
- Bake. Bake the pasta in a 375F preheated oven for 25 minutes until the melted cheese is golden brown. Let cool for 15 minutes, then serve.
Recipe Variations
- Change the pasta. Feel free to use your favorite pasta shape, like pasta shells, rotini, etc. Whole wheat pasta is more filling, but you can also use your favorite gluten-free pasta.
- Play with add-ins. For extra flavor, sprinkle sun-dried tomatoes, artichokes, olives, or pine nuts into the pasta mixture before baking.
- Add extra protein. Add browned Italian sausage crumbles or leftover rotisserie chicken to the pasta mixture before baking. Or, replace the marinara sauce with your favorite meat sauce.
How to Serve
This Spinach and Ricotta Pasta Bake is delicious and filling served on its own. You can also pair it with some pasta sides including:
- Pull Apart Garlic Bread
- Simple Italian Salad
- Easy Baked Meatballs
- Garlic Breadsticks
- Tomato Basil Soup
For more recipes, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Salt the water. This will add flavor directly to the pasta, which brings the whole dish to life.
- Cook until al dente. Especially since the pasta will continue to cook in the oven, it's very important to bring it out of the boiling water as soon as it turns al dente. Be careful not to overcook.
- Prep the night before. If you want to serve this great pasta bake for a dinner party, make everything the night before, cover with foil, and keep it in the fridge. The next day, preheat the oven and bake like normal.
Storing and Freezing Instructions
How to Store
Let any leftover pasta cool to room temperature, then store in an airtight container in the fridge for 3-4 days.
How to Reheat
Microwave individual portions for 2-3 minutes or until heated through. To reheat large portions, bake them in the oven at 350 until piping hot in the middle.
How to Freeze
Leftover pasta bake can be frozen in individual airtight containers for several months.
FAQ
If you need to avoid ricotta for whatever reason, look for small curd cottage cheese. It cooks down just as well and has a mild, creamy flavor. It's an easy swap and can sometimes be easier to find (and cheaper) than regular ricotta.
Pasta bakes require noodles that can handle some stirring and baking. I prefer to use penne pasta, which has a tubular shape that holds onto sauce and doesn't fall apart as easily as more delicate pasta varieties.
No, but I recommend it! The spinach ricotta sauce has a mild, creamy flavor, and the acidity of the marinara cuts through all that richness. This balances the flavors in the dish and adds a little color contrast, too.
More Vegetarian Pasta Recipes
- 40 Best Pasta Recipes
- Veggie Pasta
- Creamy Tomato Pasta
- Baked Feta Pasta
- Spinach Artichoke Pasta
- Cream Cheese Pasta
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.
Pecan Pie Cookies
Pecan Pie Cookies have a buttery, chewy cookie base with a dollop of homemade pecan pie filling in the center of each one. They taste just like the classic Thanksgiving dessert in cookie form, and are the perfect treat to take your holiday dessert table to the next level. You won't believe how easy they are to make either!
I'll admit it, I may like Pecan Pie more than the average person. There's something about that gooey, caramel-like pecan filling with the flaky, buttery crust that gets me every time! It should be enjoyed far more often than once a year, like in these Pecan Pie Bars, Pecan Pie Brownies, or my Pecan Pie Cheesecake. These chewy pecan pie cookies are such a fun twist for cookie exchanges, adding to a Holiday Cookie Box, or a Thanksgiving dessert on the go. One tip? Save the recipe - you'll want to make these cookies again next year!
Why You'll Love These Pecan Pie Cookies
- Pecan pie flavor in cookie form. If you love traditional pecan pie, these cookies are a bite-sized, handheld version with all the flavors and textures you love. But, they're easier to serve and you don't have to fuss with rolling out pie crust at all!
- Classic holiday flavor. With warm spices, butter, brown sugar, maple syrup, and lots of pecans, these pecan cookies taste like fall in every bite. They're perfect for Thanksgiving, but are right at home during any of the fall or winter holidays!
- Melt-in-your-mouth texture. This recipe is all about getting the textures and flavors just right. The buttery cookies have so much flavor from the spices and brown sugar, but it's the puffy, slightly chewy, cloud-like texture that takes them over the top. As the cookie melts away in your mouth, you get a burst of that pecan filling. It's heaven!
Ingredient Notes
To make these delicious Pecan Pie Cookies, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour
- cornstarch - sifted to remove lumps. This will help make the cookies extra soft and tender.
- baking powder + soda - this recipe calls for two leavening agents to help the cookies puff up nicely.
- spices - you need classic fall spices like cinnamon and nutmeg (and salt). Freshly grated nutmeg has the best flavor.
- butter - you need melted butter for the cookies to give them a chewy texture and buttery flavor. You also need softened butter for the pecan filling.
- sugar - you will need light brown sugar and white sugar.
- eggs - you need an egg and a yolk.
- vanilla extract
- pecans - chopped pecans will need to be toasted then added to the filling. Be careful not to burn them.
- dark corn syrup or maple syrup - either of these syrups will add lots of flavor and help stabilize the filling, preventing it from crystallizing.
- heavy cream - to give the filling a rich, creamy flavor.
You will also need measuring cups and spoons, baking sheets, parchment paper, several mixing bowls, a whisk, a spatula, a small cookie scoop, a wire rack, one tablespoon measuring spoon (for making the wells to hold the filling), and a medium saucepan.
How to Make the Best Pecan Pie Cookies
First, make the cookies.
- Combine dry ingredients. In a medium mixing bowl, whisk together the flour, sifted cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg, until well-combined. Set aside.
- Combine wet ingredients. In a large mixing bowl, beat together the melted butter, brown sugar, white sugar, egg, egg yolk, and vanilla, until smooth, well-combined, and slightly aerated (about 1 minute of beating with a whisk).
- Add dry to wet. Add in the dry ingredients to the wet, then use a spatula to fold the batter together until well-combined and smooth.
- Scoop and chill. Prepare 2 large baking sheets with parchment paper (or bake in 2 batches). Using a small cookie scoop, scoop out the cookie dough onto the baking sheets (I did 9 per sheet), then place into the freezer for 25 minutes.
- Bake. Place the chilled cookies into a 350F preheated oven to bake for 13-14 minutes (I recommend baking in batches).
- Add indent. When done, remove the cookies from the oven, then immediately press the back of a 1-tablespoon measuring spoon into the centre of each cookie to create a deep indent in each cookie. Transfer the cookies onto a wire rack to cool fully before filling with pecan pie filling.
Next, make the pecan pie filling.
- Toast pecans. Add chopped pecans to one of the previously used baking sheets (the same parchment is fine) and place into oven for 3 minutes. Remove from oven, stir, then return to oven for another 3 minutes. Set aside.
- Cook sauce. In a medium saucepan over medium heat, add butter, brown sugar, and corn syrup (or maple syrup). Bring to a light boil, while stirring, and allow to boil for 1 minute.
- Add pecans. After 1 minute, add in the toasted pecans, stir, and continue to cook for another additional minute.
- Add remaining ingredients. Finally, stir in the heavy cream, vanilla, cinnamon, nutmeg, and salt, then continue to cook for another 1-2 minutes, while stirring.
- Rest. Remove from the heat, and allow the caramel to cool until it is still warm but thicker in texture.
Lastly, assemble the pecan pie cookies.
When ready, scoop 1-2 tablespoons of the pecan pie filling into each cookie indent, and lightly press it in to each indent with the spoon. Allow the filling to cool and thicken more, about 20-30 minutes, before serving.
Recipe Variations
- Add chocolate. Fold mini chocolate chips into the cookie dough, place a small piece of dark chocolate into each well while the cookies are warm, and/or drizzle the finished cookies with melted chocolate. Great for the holiday season!
- Use bourbon. Instead of vanilla extract, add some bourbon to the pecan pie filling for an extra dose of Southern flavor.
- Try other nuts. Of course, this pecan pie cookie recipe is a celebration of pecans, but this recipe would also be fantastic with walnuts or almonds.
How to Serve
These Pecan Pie Cookies are delicious served on their own as a snack or dessert, paired with a warm drink including:
They are also great served as part of a larger dessert spread with some other fall favorites. See our 50 Best Fall Desserts for more ideas.
Recipe Tips and Tricks
- Chill the dough. Especially since this recipe uses melted butter, the chilling process helps cool down the butter and hold the dough in place. You can certainly make the cookie dough the night before, and let it chill overnight!
- Don't skip the salt. Since pecan pie filling is so sweet, many pecan pie recipes can taste like a sugar bomb. This is where salt comes in. Salt brings out flavor and creates balance, which helps keep the filling from being too sweet.
- Press after baking. If you try to form the wells for the pie filling before baking, they will lose shape in the oven. Roll the dough into balls, bake, then press while the cookies are still warm. If you wait too long, the cookies will firm up, so press the center of each cookie right away.
Storing and Freezing Instructions
How to Store
Store the cooled cookies in an airtight container at room temperature for 3-4 days. For easy storing and to prevent a mess, I like to store the cookies in muffin cups.
How to Freeze
The baked cookies can be frozen on a large baking sheet, then frozen for several months. You can also prepare the cookie dough, freeze the cookie dough balls, and prepare the pecan filling fresh whenever you'd like.
FAQ
No! Although it's common in many recipes, you can absolutely replace it with maple syrup. Either syrup will help prevent the sugar from crystallizing as the pie filling sits, ensuring it has the perfect texture every time. I prefer to use maple syrup, which adds an extra depth of flavor.
For this pecan cookie recipe, I prefer to use a soft, puffy, chewy cookie dough instead of a traditional shortbread. Although shortbread tastes more like pie crust, it doesn't have the same give and can break apart when you eat it, causing the nutty filling to ooze out. This cookie dough recipe incorporates cornstarch and melted butter to get a tender, chewy texture, and the soft dough can easily be shaped after baking to hold the filling in place.
Pecans have an iconic flavor and a wonderful texture that works well in many recipes, like these pecan sandies, Mexican wedding cookies, butter pecan cookies, and more. But if you're all out or just want to change things up, feel free to replace the pecans with other tree nuts. Walnuts, almonds, and hazelnuts all have distinct flavors that would work well with the rich, sweet flavors in this easy cookie recipe.
More Pecan Dessert Recipes
- 30 Best Pecan Recipes
- Pecan Pie
- Chocolate Pecan Pie
- Pecan Pie Cheesecake
- Pecan Pie Brownies
- Chopped Pecan Pie
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.
Curried Butternut Squash Soup
Curried Butternut Squash Soup is rich, creamy, and brimming with cozy fall flavors, like cinnamon and curry. This comforting fall soup is filling enough to be served as a vegetarian or vegan main dish yet elegant enough to round out your holiday menu. Best of all, it'll be on the table in just over 30 minutes!
Once you've tried this coconut curry butternut squash soup, you'll find yourself sneaking winter squash into your grocery cart every week this autumn. It might be a simple recipe, but believe me, it does not taste simple. Serve it with a soft ciabatta roll or a cranberry brie grilled cheese on the side to make it into a complete meal.
Why You'll Love This Curried Butternut Squash Soup
- Classic comfort food. Butternut squash is already comforting, but the maple syrup, curry powder, cinnamon, and coconut milk make this coconut curry butternut squash soup cozy in all the right ways. It's the best way to warm up on cold winter nights and makes great leftovers!
- Naturally vegetarian. One of my favorite things about this curried butternut squash soup recipe is that it is naturally vegetarian, vegan, and dairy-free, yet no one can tell, and it always gets rave reviews! It's a great choice when you need to satisfy several dietary needs at once.
- Crowd-pleasing flavors. This is one of my all-time favorite soups for a reason. The combination of savory and sweet flavors makes it irresistible, and you can make it look five-star by adding a few simple garnishes.
Ingredient Notes
To make this delicious Curried Butternut Squash Soup, you will need the following ingredients (full measurements in recipe card below):
- coconut oil - to sauté the aromatics. Olive oil or avocado oil is a good swap.
- aromatics - sauté chopped onions and minced garlic for a savory note to balance the sweetness of the squash.
- butternut squash - peeled and cubed into small pieces. You can also buy cubed butternut at the store to skip this step and save the bulk of the prep time.
- seasonings - you'll need a mixture of yellow curry powder, cinnamon, salt, and ground black pepper.
- vegetable broth - feel free to use chicken broth instead if you are not vegetarian.
- coconut milk - to give the soup a creamy texture. Save some extra full-fat coconut milk for a garnish.
- maple syrup - for extra sweetness and flavor. You can also substitute for honey if you are not keeping the recipe vegan.
- pumpkin seeds and thyme - these are optional to add as a soup garnishes on top.
You will also need measuring cups and spoons, a large pot, a wooden spoon, and an immersion blender or high-speed blender.
How to Make the Best Curried Butternut Squash Soup
- Sauté aromatics. Heat coconut oil in a large pot over medium-high heat. Add onions and garlic. Sauté until soft and translucent, about 2-3 minutes.
- Add butternut squash. Add butternut squash, curry powder, cinnamon, salt, and pepper. Sauté for 6-8 minutes until softened a bit, stirring frequently for even cooking.
- Add base. Add vegetable broth, coconut milk and maple syrup, and stir to combine. Bring to a boil, then cover and simmer on medium-low heat for 15 minutes.
- Blend. Remove from heat and puree the soup in the pot using an immersion blender, or transfer the soup to a heavy duty blender and puree in batches. If the soup is too watery, place the pot of pureed soup back on the stove and simmer uncovered over medium-low heat until desired consistency is reached, stirring occasionally. If the soup is too thick, add in some water to thin it out.
- Serve. Top with a drizzle of coconut milk, and sprinkle some pumpkin seeds and chopped thyme on top. Serve warm.
Recipe Variations
- Play around with garnishes. For more flavor, garnish with lemon or lime juice, fresh cilantro, pomegranate seeds, sliced green onions, a dollop of sour cream, croutons, toasted coconut flakes, etc. There are so many options!
- Add some heat. Simmer slices of fresh ginger in the soup for a bright, cleansing flavor, and add red pepper flakes or cayenne pepper to taste. Stir in a dollop of Thai red curry paste for a spicier flavor to balance out the sweetness of the butternut squash.
- Use different squash. Instead of butternut, use other winter squashes, like pumpkin, Red Kuri, Blue Hubbard, etc. It makes a great pumpkin soup, too!
How to Serve
This Curried Butternut Squash Soup is delicious served on its own with a side of crusty bread, or paired with some of my favorite sides including:
- Fall Harvest Salad with Butternut Squash and Apple
- Vegetarian Lasagna with Spinach
- Garlic Breadsticks
- Roasted Broccoli Grilled Cheese Sandwich
- Winter Kale Salad
- Butternut Squash Quesadillas with Chicken and Kale
For more recipe ideas, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Roast ahead of time. If you know you want to make this butternut squash curry soup this week, roast a bunch of butternut squash on a baking sheet the night before and refrigerate until you need it. The soup will be ready way faster!
- Season multiple times. For a really flavorful soup, add a pinch of salt any time you add an ingredient. This will ensure that every layer is properly seasoned.
- Make a big batch. If you have a large soup pot, consider making a double (or triple) batch for easy leftovers all week. The leftovers freeze wonderfully, too!
Storing and Freezing Instructions
How to Store
Allow leftover soup to cool to room temperature and store in an airtight container for 3-4 days.
How to Reheat
Warm the soup in a small pan over medium heat or microwave for several minutes. Top with fresh garnishes and enjoy!
How to Freeze
Fill freezer safe containers almost all the way with soup, leaving at least 1 inch for expansion. Refrigerate until chilled, then freeze solid for 3-6 months. Thaw frozen soup in the fridge then reheat like normal.
FAQ
The natural sweetness of butternut squash pairs wonderfully with yellow curry powder, which has a sweeter flavor often used with potatoes, carrots, and other starchy root vegetables. It gives this soup a warm, cozy flavor!
There are so many options! This soup can be served without any garnishes, or add a little coconut milk, fresh herbs, and pumpkin seeds for texture and flavor. It's ideal with some crusty bread to sop up every last drop! If you want to serve it for a light meal, pair it with a grilled cheese, turkey and cheese sandwich, or a nice winter salad. For a heartier meal, offer it as a side dish with roasted turkey, prime rib, or honey baked ham.
Try to eat all of your leftover soup within 3-4 days, or freeze the leftovers for several months.
More Butternut Squash Soup Recipes
- Roasted Butternut Squash Soup
- Butternut Squash Apple Soup
- Roasted Butternut Squash and Cauliflower Soup
- Instant Pot Butternut Squash Soup
- 30-Minute Butternut Squash Soup
- Acorn Squash Soup
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.
What Recipes to Cook in October
Are you wondering what to cook in October? Browse our collection of 50 best October recipes to cook for breakfast, lunch, dinner, and dessert!
It's already October, which means we are in the thick of fall. Cozy sweaters, warm drinks, and movie nights by the fireplace in is what the vibe is all about. Our latest compilation of in season recipes to make this month is giving seasonal veggies (hello butternut squash and pumpkin!) meets comfort food. Our roundup of the 50 best recipes to cook in October includes fall spiced breakfast recipes, nourishing soups and salads for lunch, comfort food dinners, delicious appetizers and snacks, and the best fall desserts.
What is in Season in October
The month of October is when we see fall produce in full swing. Some of our favorite fruits and veggies that you will see pop up in the grocery stores or farmer's markets this month are listed below. Click on the links below to see the recipes we have using that ingredient!
Holidays in October
The big holiday in October in Canada is Canadian Thanksgiving. We have shared hundreds of holiday recipes over the years so you don't need to look any further for ideas!
- Thanksgiving Dinner Prep Guide + Checklists
- 40 Best Thanksgiving Main Dishes
- 50 Best Thanksgiving Side Dishes
- 25 Best Thanksgiving Dessert Recipes
Another big holiday in October is Halloween! This end of the month holiday is all about treats and dessert. Check out our 25 Best Halloween Desserts.
October Breakfast Recipes
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- Sheet Pan Pancakes. Simplify your mornings with fluffy, golden Sheet Pan Pancakes! This is the easiest way to make pancakes without all the waiting, flipping, and mess.
- Mini Glazed Pumpkin Scones. Quick and easy Starbucks inspired mini glazed pumpkin scones are the perfect little fall treat packed with pumpkin flavour and topped with two sweet glazes.
- Pumpkin Pie Granola. Quick and easy pumpkin pie granola packed with oats, pumpkin, pumpkin spice, and nuts, is vegan, gluten-free, and refined sugar-free. The best fall snack.
- Avocado Toast with Poached Egg. Avocado Toast with Egg is the perfect recipe to make for breakfast when you are short on time but looking for something delicious, healthy, and nutritious.
- Breakfast Potatoes. Breakfast Potatoes are crispy on the outside while soft and tender inside. These skillet potatoes are delicious, flavorful, and ready in 30 minutes.
- Pumpkin Cinnamon Rolls. Soft and fluffy, pumpkin cinnamon rolls are packed with pumpkin, layered with pumpkin spice, and topped with cream cheese icing.
- Pumpkin Pancakes. Homemade Pumpkin Pancakes are the perfect fall breakfast - light, fluffy, delicious, and warmly spiced. Ready in just 15 minutes with simple pantry staples.
- Egg and Potato Breakfast Casserole. Egg and Potato Breakfast Casserole is an easy vegetarian breakfast bake loaded with veggies. It is completely customizable and can be made ahead of time.
- Pesto Babka. Pesto babka is a showstopping loaf of bread that is savory, delicious, and flavorful with beautiful twists and turns. Plus, it is surprisingly easy to make!
- Pumpkin Muffins. Pumpkin Muffins are fluffy, moist, delicious, flavorful, and loaded with real pumpkin. Serve this quick and easy recipe for breakfast, snack, or dessert.
October Lunch Recipes
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- Pumpkin Soup. This Pumpkin Soup is perfectly smooth and creamy with aromatic vegetables and warm spices. Make it this fall from start to finish in about 30 minutes!
- Fall Harvest Salad with Butternut Squash. Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing.
- Butternut Squash Quesadillas. Quick and easy butternut squash quesadillas with chicken and kale is the best fall weeknight meal. It's flavourful, so cheesy, and has the perfect crunch.
- Chicken Potato Soup. Chicken Potato Soup is cozy, hearty, and delicious - loaded with chicken, potatoes, veggies, and greens simmered in a creamy broth. Ready in 40 minutes.
- Butter Chicken Pizza. Quick, easy, delicious and saucy leftover butter chicken pizza with an ultra crispy pizza crust is made entirely in a cast-iron skillet in just 10 minutes.
- Cream Cheese Pasta. This Cream Cheese Pasta is simple, creamy, and so delicious. Ready in just 15 minutes from start to finish!
- Butternut Squash Quinoa Salad. This Butternut Squash Quinoa Salad is easy to make, ready in under an hour, delicious, and loaded with health benefits. It's the perfect fall salad.
- Beef Potstickers. Homemade Chinese beef potstickers (dumplings) are crispy on the outside and tender and juicy inside packed with a delicious beef filling.
- Butternut Squash Carbonara. If you like traditional carbonara, you are going to love creamy butternut squash carbonara pasta with Parmesan, bacon and sage. The best fall comfort food.
October Dinner Recipes
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- Butternut Squash Risotto. Butternut Squash Risotto is warm, satisfying, and naturally vegetarian - ideal for a quiet fall dinner or a show-stopping entree at your next autumn party.
- Baked Chicken Drumsticks. Baked Chicken Drumsticks are ideal for busy weeknights. Marinate inexpensive chicken legs with everyday spices and bake until crispy, tender, and flavorful.
- Swedish Meatballs. Delicious, comforting homemade Swedish meatballs are seared and smothered in a creamy gravy sauce and taste so much better than IKEA meatballs.
- Glazed Honey Balsamic Pork Chops. Quick and easy, glazed honey balsamic pork chops are tender and juicy, seared in thyme and coated with a honey balsamic sauce. Make it in under 30 minutes.
- Stuffed Butternut Squash. Healthy hearty and wholesome stuffed butternut squash with wild rice and mushrooms is an easy cozy vegetarian fall dinner or side. The best comfort food.
- Pumpkin Chickpea Coconut Curry. Warm yourself up this fall with a big bowl of comforting pumpkin chickpea coconut curry with cashews. This curry is also vegan and gluten-free!
- Creamy Garlic Shrimp. Creamy garlic shrimp is a delicious, quick and easy 15-minute meal (including prep!) that you need to include in your weeknight dinner meal plan.
- Chicken Marsala. Chicken marsala in creamy mushroom sauce is a quick and easy 30-minute chicken dinner that is pure comfort food goals. A total crowd favourite.
- Coconut Curry Beef Stew. Warm and cozy, easy one pot coconut curry beef stew is hearty yet creamy, packed with tender beef chunks, potatoes and carrots, and creamy coconut milk.
- Lasagna Roll Ups. Lasagna roll ups are a twist on traditional lasagna. Lasagna noodles are filled with cheese and meat sauce and rolled up. Make ahead and freezer-friendly!
- Chicken Divan. Chicken Divan is a deliciously creamy casserole made with tender chicken and cheesy broccoli, baked with breadcrumbs. It's warm and cozy comfort food.
October Appetizers and Snacks
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- Cheese Board. This easy Cheese Board is a popular and classic appetizer arranged with an assortment of cheese, bread and crackers, fresh fruit, and nuts.
- Bacon Wrapped Brussels Sprouts. Bacon wrapped brussels sprouts are the sweet, savory, and salty appetizer that you need at your next holiday gathering this fall. Simple and easy to make.
- Pumpkin Hummus. Make creamy pumpkin hummus in under 5 minutes with a few pantry staples including canned pumpkin. It's the best healthy and delicious fall snack or appy.
- Twice Baked Potatoes. Twice Baked Potatoes are the perfect side dish or appetizer with tender baked potato boats, gooey, cheesy filling, and classic baked potato toppings.
- 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.
- Crab Dip. Warm baked Crab Dip is a creamy, cheesy and flavorful appetizer made with tender crab meat, melted cheese, and a creamy base to hold it all together.
- Butternut Squash Galette. This butternut squash galette (free-form tart) is the perfect meal any time of day! Serve it with a fried egg for breakfast or alongside a big salad for lunch or dinner.
- Pigs in a Blanket. Pigs in a blanket from scratch are a delicious and easy appetizer or snack to make for your next party or gathering - juicy, cheesy, flaky, and buttery.
- Sweet Potato Fritters. Sweet Potato Fritters are easy to make, flavorful, and delicious. They're pan-fried to perfection with a crisp crust on the outside and a soft bite inside.
- Garlic Knots. Garlic knots are fluffy on the inside, crispy on the outside, and topped with delicious savory garlic herbed butter that will have you begging for more.
October Desserts
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- Pumpkin Dump Cake. This easy Pumpkin Dump Cake recipe is loaded with fall flavors from the homemade pumpkin pie filling topped with spice cake mix and pecans.
- Chocolate Pecan Pie. This decadent Chocolate Pecan Pie is a twist on the classic holiday pie with a rich, dark chocolate flavor that pairs wonderfully with toasted pecans.
- Mini Pumpkin Pies. Small batch mini pumpkin pies with a flaky crust, delicious pumpkin pie filling, and cinnamon whipped cream, are perfect for a small Thanksgiving crowd.
- Chocolate Chip Pumpkin Bread. Soft and moist, small batch chocolate chip pumpkin bread is the easiest fall treat, packed with fall flavours of warm pumpkin spice, pumpkin, and chocolate.
- Caramel Apples. Nothing says fall better than Homemade Caramel Apples that are sweet, delicious, and fun to make. Chewy caramel made from scratch covers crisp juicy apples, topped with optional toppings.
- Pumpkin Roll. Celebrate the flavors of fall with a show-stopping Pumpkin Roll featuring a tender pumpkin spice cake swirled around a rich cream cheese filling.
- Pumpkin Bundt Cake. Pumpkin bundt cake with cream cheese icing is a perfect fall dessert to serve this year - super moist inside, with a perfect golden brown crumby crust.
- Butternut Squash Bread. Move over pumpkin, there is a new loaf in town! Butternut Squash Bread is moist, fluffy, flavorful, and brings the pumpkin spice season to your home.
- Pumpkin Mousse. This rich, creamy pumpkin mousse is a fall dessert favorite. It's beginner-friendly, no bake, and easy to whip up in 15 minutes before ready to chill.
- Halloween Bark. Halloween Bark is a delicious, sweet, and fun to make chocolate treat. This quick and easy no bake recipe is easy to make with a handful of ingredients.
More Fall Recipes
- 60+ Fall Dinner Ideas
- 50 Best Fall Side Dishes
- 50 Best Fall Desserts
- 40 Best Fall Appetizers
- 15 Best Fall Salad Recipes
- 40+ Cozy Fall Soup Recipes
Did You Make Any of These October Recipes?
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Crab Dip
This warm baked Crab Dip is a creamy, cheesy, and flavorful appetizer that's perfect for any occasion. Melted cheese, chunks of sweet, tender crab meat, and a creamy base to hold it all together make this seafood dip unbelievably delicious. Whether you're hosting a party, bringing an appetizer to a potluck, or just enjoying some snacks with friends, this tasty dip will be the main attraction.
Seafood lover or not, this creamy crab dip is one of the best appetizers out there. Plus, it's just as easy to make as it is fun to eat. It takes 15 minutes of preparing ingredients (mostly just mixing everything together), then the dip goes in the oven to melt into a scoopable, spreadable dip that you'll want to smear on everything! Serve it hot or cold with bread, crackers, chips, or fresh veggies for the perfect snack.
Why You'll Love this Crab Dip Recipe
- Quick and easy. Dips are one of the best ways to whip up a delicious appetizer or snack for a last-minute gathering. All you have to do is mix the ingredients together and bake for 20 minutes until the cheese is melted and bubbly.
- Made with real crab. No imitations necessary - this crab dip is loaded with real lump crab meat for an unforgettable dish.
- Creamy and savory. As soon as you take the first bite, you'll be in love with how creamy and savory this dip is. The mayonnaise and cream cheese create a creamy base that gets even better with tangy sour cream and sharp cheddar cheese. Add all that with the lump crab meat, and you're in for a treat.
- Perfect for all occasions. Your next hors d'oeuvre doesn't have to be complicated. Baked crab dip is a perfect dish for hosting, whether you're filling your home with extended family and friends, or just treating your partner and children to a delicious appetizer. Serve it for any occasion - a game day party, a girls' night in, a picnic or potluck, or even bigger events like birthday parties, holiday dinners, and baby showers.
Ingredient Notes
To make this delicious Crab Dip, you will need the following ingredients (full measurements in recipe card below):
- crab meat - use lump crab meat which are larger, more meaty pieces for the best results. You can easily get either fresh (refrigerated), frozen, or canned from the supermarket. I prefer using fresh. You can substitute with chopped imitation crab meat if it's easier for you to find.
- cream cheese - a rich and creamy base for the dip. Use softened for easier mixing. Feel free to substitute with ricotta if you prefer.
- mayonnaise - added to thin out the cream cheese and to help combine everything together while enhancing the overall creaminess.
- sour cream - for some tangy flavor that adds an extra layer of richness to the dip. You can use plain greek yogurt in place of the sour cream in this recipe.
- cheddar cheese - use either medium or sharp cheddar cheese. You can use pre-shredded cheddar or grate it fresh yourself.
- garlic powder
- paprika - a pinch will give your dip some color and a nice smoky flavor.
- Worcestershire sauce - enhances that deep umami flavor. You can use soy sauce in place of the worcestershire sauce if you don't have any on hand.
- lemon juice - brightens up the dip and adds a nice citrusy flavor.
- green onion - for both the base and garnish.
- salt and pepper
You will also need measuring cups, a large mixing bowl, stand mixer (optional), casserole dish, and oven.
How to Make the Best Crab Dip
- Beat the dairy ingredients. In a large mixing bowl, add cream cheese and stir well or beat with a stand mixer until smooth. Add mayonnaise, sour cream, and ½ cup cheddar cheese. Mix well until evenly combined.
- Season. Stir in garlic powder, paprika, Worcestershire sauce, lemon juice, salt, pepper and green onion.
- Mix in crab meat. Add crab meat and toss until evenly combined.
- Assemble. Transfer the mixture into a 1-quart casserole dish and top with the remaining ½ cup cheddar cheese.
- Bake. Bake in a 375F preheated oven for 20 minutes until melted cheese is bubbly.
- Serve. Garnish with green onions and serve with French baguette slices or crackers.
Recipe Variations
- Serve it chilled. Prepare the dip ahead of time and keep it in the refrigerator until you're ready to serve it. A great option if you're serving a crowd or don't want to deal with heating up the dip right before serving.
- Add Old Bay seasoning. For a classic Maryland flavor, add a pinch or two of Old Bay to your dip. The crab will already have some saltiness to it so you won't need too much. It adds a really nice flavor that will bring out the flavors of the crab even more.
- Mix in more seafood. Add some chopped shrimp or scallops for a heartier dip that's perfect for special occasions.
- Make it spicy. Spice up the dip with a few dashes of hot sauce or red pepper flakes. You can also add chili peppers like jalapeños, poblanos, or serranos for a milder heat.
- Skip the canned crab. There's nothing wrong with canned crab, but if it's an extra-special occasion, try using fresh crab from your local market or seafood counter instead! The texture will be different and the crab will taste fresher, making an even better dip.
How to Serve
Enjoy this delicious Crab Dip with chips, crackers, or crusty bread as an appetizer. Some of my favorite things to dip in crab dip are:
- Garlic Breadsticks
- Veggie Tray
- Homemade Baked Potato Chips
- Baked Zucchini Fries
- Pretzel Bites
- Sweet Potato Tater Tots
Recipe Tips and Tricks
- Balance the creaminess. Adjust the proportions of the mayonnaise, cream cheese, and sour cream to your desired level of creaminess. You want a nice balance of all three ingredients to create the perfect texture and flavor.
- Keep it warm. The crab dip has to remain hot while it's served to follow food safety protocols. Leave it out for no more than two hours before storing or discarding it -otherwise you can keep it hot in a crock pot, under a food lamp, in a chafing dish or in the oven on a low setting.
- Make it ahead of time. This crab dip can be made up to 2 days in advance and stored in the refrigerator until ready to serve.
- Repurpose the leftovers! Crab dip is for more than dunking crackers. Make a crab dip sandwich, use it to make rangoons or potstickers, or spread it on a wrap and load it up with fresh, crisp vegetables.
Storing and Freezing Instructions
How to Store
Cover tightly or transfer leftovers to an airtight container and refrigerate for up to 4 days.
How to Reheat
Reheat the dip in the microwave for 1 to 2 minutes or until it's warm. You can also pop it in the oven at 375F for 10 minutes or until bubbly. Add a little bit of liquid if it's too thick from storage and top it with more cheese and garnish.
How to Freeze
Keep the baked or unbaked dip in a freezer-safe bag or container and freeze it for up to 3 months. Thaw it overnight when it's ready for consumption before baking or reheating.
More Cheesy Dip Recipes
- 20 Best Dip Recipes
- French Onion Dip
- Baked Spinach Dip
- Queso Mexican Cheese Dip
- Pizza Dip
- Whipped Ricotta Dip
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.
Sheet Pan Pancakes
Simplify your mornings with these fluffy, golden Sheet Pan Pancakes! This is hands down the easiest way to make a bunch of pancakes for the family without all the waiting, flipping, and mess. With just one pan, an oven, and a few simple ingredients, you'll have delicious pancakes ready to serve. Plus, you can customize the pan with different toppings to suit everyone's preferences.
Next time you need an easy breakfast for a special morning, give this sheet pan pancake recipe a try! This recipe is basically hands-off, so you can make a big batch of pancakes for the entire family without missing out on the time together. We especially love them for the holidays when we want to spend more time making memories and less time in the kitchen! Serve them with Strawberry Compote, homemade Blueberry Sauce, maple syrup, or a swirl of whipped cream for an extra special breakfast they'll remember forever!
Why You'll Love These Sheet Pan Pancakes
- Ready in 30 minutes. No more waiting around the stove flipping pancakes one by one. With these oven-baked pancakes, you can make a whole batch at once in half the time.
- Feed the whole family. One batch of these sheet pan pancakes makes 16 small pancakes which is enough for 6-8 servings, so you'll have plenty for the whole crew. It's an ideal option for busy mornings or special occasions.
- Endlessly customizable. Everyone can add their own toppings to different sections of the pan, making it easy to please everyone at the table with just one batch - even the picky eaters who prefer plain pancakes!
- No flipping necessary. Simply pour batter into the pan, bake, and slice. You'll get all the fluffy goodness of regular pancakes without the hassle of flipping each one individually. It's a game changer!
Ingredient Notes
To make these delicious Sheet Pan Pancakes, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - be sure to scoop and level for accurate measuring.
- baking powder - helps create light, fluffy pancakes. Sift out any clumps for the best results.
- baking soda - using both baking powder and soda ensures your pancakes will bake thoroughly.
- granulated sugar - adds a touch of sweetness to balance the flavor.
- salt
- milk - at room temperature for a smooth, even batter.
- unsalted butter - melted butter adds a soft, tender texture and delicious flavor.
- vanilla extract
- eggs - beaten
- cooking spray
- toppings - add your favorite fruit such as strawberries, blueberries, and bananas. Chocolate chips and shredded coconut are also great topping options.
You will also need a measuring cups and spoons, mixing bowls, a fine mesh sieve, a whisk, and a half-sheet baking pan.
How to Make the Best Sheet Pan Pancakes
- Combine dry ingredients. In a large mixing bowl, sift together flour, baking powder, baking soda, sugar and salt.
- Combine wet ingredients. In a medium mixing bowl, whisk together milk, butter, vanilla extract, and eggs.
- Add wet to dry. Add the wet ingredients to the dry ingredients and fold together until just combined (the batter will be lumpy). Do not over mix.
- Pour. Grease a large 13x18 sheet pan (half sheet pan) with nonstick baking spray or brush with melted butter. Pour the batter into the sheet pan and spread evenly.
- Add toppings. Add your favorite toppings including sliced strawberries, blueberries, banana, and chocolate chips.
- Bake. Bake the pancake in a 400F preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, about 18-20 minutes.
- Serve. Cut into 16 rectangular portions and serve with a drizzle of maple syrup.
Recipe Variations
- Add your favorite toppings. Instead of the classic strawberry, blueberry, chocolate chip, and banana combo, try adding other fresh fruits like raspberries, blackberries, or cherries. You can also sprinkle nuts (like chopped pecans or walnuts) or coconut flakes for added crunch. We like to make banana nut pancakes with sliced bananas and chopped pecans on top!
- Add flavor to the batter. For a fun twist, stir in a tablespoon of cinnamon or cocoa powder to the pancake batter before baking. You can also swap the vanilla extract for almond or maple extract for a unique flavor profile.
- Gluten-free version. Replace the all purpose flour with a gluten-free flour blend. Be sure to check if the blend includes xanthan gum or similar to help with texture. You may need to adjust the liquid slightly for the right consistency.
- Protein-packed pancakes. For an extra protein boost, replace a small amount of the flour with your favorite protein powder.
How to Serve
These Sheet Pan Pancakes are delicious served on their own with maple syrup, Strawberry Compote, Blueberry Sauce, or a swirl of whipped cream. It is also perfect paired with a larger breakfast or brunch spread along with some classics including:
For more recipes, see our 50 Best Breakfast Ideas.
Recipe Tips and Tricks
- Spread evenly. For a perfectly golden pancake, spread the batter evenly in the sheet pan. An uneven layer can result in uneven cooking, with some areas overcooked and others undercooked.
- Grease the pan well. Ensure the entire surface of the pan is thoroughly greased to prevent sticking. If your pans are older, you can line the pan with a piece of parchment paper instead of oil.
- Avoid frozen fruit. For the best texture, use fresh fruit instead of frozen. Frozen fruit can release excess moisture during baking, making the pancake soggy.
- Let cool before cutting. Allow the sheet pan pancake to cool for a few minutes to help it set. Once ready, you can use a sharp knife or pizza cutter for neatly sliced pancakes.
Storing and Freezing Instructions
How to Store
Once fully cooled, store leftover sheet pan pancakes in an airtight container in the fridge for 2-3 days.
How to Reheat
Place the pancakes in a toaster oven for a few minutes until warmed through, or microwave them with a damp paper towel over the top to retain moisture. For larger batches, you can also place the pancakes on a prepared baking sheet and reheat them in the oven for about 5-10 minutes.
How to Freeze
Store the leftover pancakes in a freezer-safe container or freezer bag for up to 3 months. Make sure to place them in single layers to avoid sticking. This will make it easy to grab individual pancakes when you're ready to reheat. Thaw in the fridge before reheating.
FAQ
The baking time for an entire batch of pancakes is 18-20 minutes in a 400F preheated oven. The timing can vary depending on the fillings you choose and the thickness of the batter.
Yes! Simply place the leftover pancakes in a freezer-safe container or freezer bag and store for up to 3 months. When you're ready to eat, just thaw them in the fridge and reheat as needed. They're so handy for meal prep!
Try dark chocolate chips, fresh berries, bananas, or chopped nuts on top of the pancakes before baking for a flavorful twist. Afterward, you can drizzle with maple syrup, add whipped cream, butter, or even Nutella or homemade almond butter for more flavor variations. Anything you like on regular pancakes will work on these delicious sheet pan pancakes!
More Pancake Recipes
- Best Old Fashioned Pancakes
- Blueberry Pancakes
- Mini Pancakes (Silver Dollar Pancakes)
- Applesauce Pancakes
- Gingerbread Pancakes
- Carrot Cake Pancakes
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.
Sweet Potato Fritters
Homemade Sweet Potato Fritters are easy to make, flavorful, and delicious. They're pan-fried to perfection with a crisp crust on the outside and a soft bite on the inside. Plus, the flavor is unmatched - with a mixture of Parmesan cheese and chives for a savory, salty flavor that balances the sweetness of the sweet potatoes. Serve as an appy or pair with roasted meats, baked mac and cheese, or slow cooker ribs for a cozy, comforting meal any time of the year.
Is it worth the effort to make sweet potato fritters instead of an easier preparation, like baking or roasting? Absolutely! These crispy fritters have the crunchy texture of your favorite French fries or hash browns but with the sweetness of sweet potatoes and layers of flavor. Yet, they're still really simple to make, even on a busy weeknight. Serve them with your favorite dipping sauce, like garlic aioli, honey mustard, or even homemade BBQ sauce.
Why You'll Love These Sweet Potato Fritters
- Crispy on the outside. Unlike other recipes that use the air fryer or bake the fritters in the oven, this one pan-fries the fritters in hot oil to get that crispy bite on the outside. That texture really can't be imitated, and they're certainly worth the effort!
- Sweet and savory. It's easy to make your sweet potato recipes a little too sweet, but this easy recipe balances the natural sweetness with salty Parmesan cheese, chives, and a few pantry seasonings. The flavors work together to make the perfect side dish for any meal.
- Family-favorite. You'll get zero complaints when you serve a pile of these fritters to your friends and family. It's best to make a double batch...they'll want seconds!
Ingredient Notes
To make these delicious Sweet Potato Fritters, you will need the following ingredients (full measurements in recipe card below):
- sweet potato - peeled and grated. You'll need to let the excess liquid drain out, so it helps to start this before you get any of your other supplies ready.
- Parmesan cheese - for a salty, umami flavor.
- all purpose flour - to absorb extra moisture and make a crisp crust.
- egg - to bind the fritters together.
- chives or green onions - finely chopped into small pieces.
- seasonings - season with garlic powder, paprika, salt, and ground black pepper.
- vegetable oil - for pan frying. Feel free to use any neutral oil that can tolerate high heat (avocado oil, refined coconut oil, etc).
You will also need measuring cups and spoons, a box grater or food processor, colander, a large mixing bowl, a large skillet, a spoon or spatula, paper towels, and a plate.
How to Make the Best Sweet Potato Fritters
- Prep the sweet potato. Use a box grater or food processor to grate the sweet potato. Place the grated sweet potato in a colander over a large bowl or in the kitchen sink. Sprinkle the grated sweet potato evenly with a little bit of salt. Toss well to combine and let it sit for 10 minutes (Salt will draw out excess moisture inside the sweet potato).
- Squeeze liquid. Use your hands to squeeze out as much liquid as possible from the sweet potato. Set aside in a large mixing bowl.
- Season. Add Parmesan cheese, flour, egg, chives, garlic powder, paprika, salt, and pepper. Mix well until evenly combined.
- Cook. Heat oil in a large skillet over medium heat until sizzling hot, about 2 minutes. Place 2-3 tablespoonfuls of the sweet potato mixture in the skillet and gently flatten with the back of a spoon or spatula. You can probably fit 4-5 fritters in one skillet, depending on the size of your skillet. Cook until golden brown on the bottom, about 2 minutes, and flip over. Cook the other side until golden brown, another 2 minutes. Repeat in batches until the sweet potato mixture is used up.
- Rest. Let the sweet potato fritters cool on a paper towel-lined plate.
- Serve. Serve warm with a side of mayonnaise or garlic aioli for dipping.
Recipe Variations
- Adjust the seasonings. Garlic and paprika are pretty crowd-pleasing, but you can add a little heat with chili powder or cayenne pepper, add more aromatics with onion powder, or even add a little extra sweetness with a teaspoon or two of brown sugar.
- Mix sweet potatoes and white potatoes. For a fun two-toned mixture, combine shredded sweet potatoes and white potatoes. This will also minimize the sweetness of the fritters if you prefer a more savory option.
- Make them gluten-free. Use a gluten-free flour replacement to make these easy fritters celiac-friendly.
How to Serve
These Sweet Potato Fritters are delicious served on its own with spicy mayo or garlic aoili for dipping. It's also great paired with a protein heavy entree such as:
- Classic Juicy Hamburgers
- Baked Chicken Drumsticks
- Ribeye Steak
- Creamy Salmon Pasta
- Cheeseburger Sliders
Recipe Tips and Tricks
- Remove as much liquid as possible. Excess liquid will make the fritters pop in the hot oil and can make them soggy. Squeeze out as much as you can.
- Look for the signs. You can fry without a candy thermometer, but you'll want to look for the right signs. The oil should make a bubbling sound and if you add a drop of batter to the oil, it should start to bubble right away. Otherwise, it may be easier to use a thermometer and fry when the oil is between 350-375 F.
- Turn on the kitchen fan. Pan-frying usually releases quite a bit of heat and smoke. To prevent the smoke alarm from going off, open a kitchen window or turn on the range fan.
Storing and Freezing Instructions
How to Store
Store leftover fritters in an airtight container lined with paper towels to absorb extra oil.
How to Reheat
To get that crisp bite back, it's best to pop the fritters in the air fryer or oven at 400 F for 5-10 minutes. This will crisp up the outside while warming the inside.
How to Freeze
Arrange the cooled fritters in a single layer on a baking tray, then freeze solid. Transfer to a freezer-safe container for 2-3 months.
FAQ
There are two main culprits. First, you may not have removed enough liquid from the sweet potatoes. Be sure to wring them out as much as possible. Additionally, your frying oil may be too cold. The oil should be between 350-375 F, and it will make a bubbling sound as it reaches temperature.
After you go through the effort of frying, keep your fritters nice and crisp by allowing them to rest on a wire rack or a plate lined with paper towels. This will help wick away excess oil to keep the fritters crisp longer.
Yes! After frying, let the fritters cool on a wire rack, then freeze them on a baking sheet lined with parchment paper. Transfer to a freezer-safe bag and freeze for up to 3 months. After thawing, I recommend reheating the fritters in the air fryer or a hot oven to crisp them back up.
More Sweet Potato Recipes
- Sweet Potato Croquettes
- Sweet Potato Tater Tots
- Baked Sweet Potato
- Herb Roasted Sweet Potatoes
- Sweet Potato Rolls
- Baked Sweet Potato Wedges
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.
Apple Crumble
Made with tender apples and topped with a buttery brown sugar crumble, this old-fashioned Apple Crumble is the perfect fall dessert! Serve it warm from the oven with a big scoop of ice cream, and watch it disappear before your eyes. Your guests will be begging you for the recipe!
Fruit crumbles have been popular for centuries, and for good reason! They're so easy to prepare, require no fancy gadgets, and fill your house with the most delicious cinnamon apple aroma. They're simple enough to throw together whenever yet flavorful enough to serve even at special occasions! Take it over the top with a scoop of vanilla ice cream, a little homemade caramel sauce, and a hot cup of coffee or apple cider, and you'll understand why this apple dessert is such a classic!
Why You'll Love This Apple Crumble
- Ready in 35 minutes. You don't have to be an experienced baker to pull off the humble crumble. From preheating the oven to taking the first bite, this easy apple crumble recipe will be ready in no time. It's my go-to anytime I need a last-minute dessert.
- Warm, cozy dessert. The tender apples, crumbly topping, and warm spices make this cinnamon apple crumble ideal for cool nights or drizzly, rainy days. Serve homemade apple crumble with vanilla bean ice cream, whipped cream, or warm custard for a taste of heaven.
- Just the right size. One batch this baked apple dessert makes enough for a 9x9 square pan, which is enough for 6-9 servings. This is just enough for a family of 4 (with leftovers) or a small dinner party!
Ingredient Notes
To make this delicious Apple Crumble, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - to hold the topping together and give it extra crunch.
- sugar - the combination of brown and white sugar adds sweetness but also ensures you get a chewy, crunchy bite.
- spices - season the topping with cinnamon, ground ginger, and a little kosher salt. The apple filling also has these spices with the addition of allspice, too.
- cold butter - it's essential to use very cold, unsalted butter. The colder, the better.
- semi-tart apples - you can use any kind of apples, but I like ones that are crisp with a sweet-tart flavor, like Pink Lady apples.
- lemon juice - to bring out the tart flavor.
- vanilla extract
- cornstarch - to thicken the apples into a saucy filling.
You will also need measuring cups and spoons, a 9 inch square baking dish, medium bowl, large bowl, a cutting board, and a sharp knife.
How to Make the Best Apple Crumble
First, prepare the crumble topping.
- Combine dry ingredients. In a medium mixing bowl, whisk together the flour, brown sugar, white sugar, cinnamon, ground ginger, and salt, until well-combined.
- Add butter. Add in the cold butter cubes, then use your fingers and hands to work the butter into the dry ingredients by pressing and crumbling it all together. When ready, the crumble topping should resemble wet sand. Squeeze some handfuls of crumble together to create larger pieces.
- Chill. Place into the freezer for at least 15 minutes, while you prep the filling.
Next, make the easy apple filling.
In a large mixing bowl, toss together the diced apples, lemon juice, vanilla, brown sugar, cornstarch, salt, cinnamon, ground ginger, and allspice until well-combined.
Now, let's assemble the apple crumble and bake.
- Assemble. Grease a 9-inch square baking pan with butter or cooking oil spray. Pour the apple mixture into the prepared baking pan. Sprinkle the cold crumble topping evenly over the apples.
- Bake. Place into a 375F preheated oven to bake for 35 minutes, or until the crumb topping looks golden brown.
- Rest. Allow to cool for 15-20 minutes and then serve warm with ice cream or on its own.
Recipe Variations
- Mix different types of apples. For the best flavor, use apples with some tartness to them. I'm partial to Honeycrisp or Pink Lady apples, but you can also use half Granny Smith apples and half a sweet variety.
- Use apple pie spice. This spice blend is great for baked apple recipes and is a good choice for your homemade apple crumble.
- Add nuts. For a nutty flavor and extra bite, add a handful of chopped walnuts or pecans to the crumble topping.
How to Serve
This Apple Crumble is delicious served on its own for a sweet treat after dinner. It goes especially well paired with Vanilla Ice Cream and a warm drink including:
- Slow Cooker Apple Cider
- Chai Tea Latte
- Golden Milk Turmeric Latte
- Ginger Turmeric Tea
- Pumpkin Spice Latte
- Matcha Latte
Recipe Tips and Tricks
- Use a pastry cutter. This tool is made to cut butter into flour and is really handy for making crumble toppings. If you don't have one though, don't worry about it! You can also use a fork or your fingers.
- Add some clumps. The best crumble topping has a mixture of large and smaller pieces, which add different textures. I like to mix the butter until the topping looks like wet sand, then squeeze it to vary the sies of the clumps.
- Chill out. It really cannot be understated. You want really cold butter for the crumbliest, crunchiest topping. Warm or room temperature butter will melt too fast and totally change the flavor and texture.
Storing and Freezing Instructions
How to Store
Let the crumble cool to room temperature, then transfer to an airtight container or cover the pan with plastic wrap or foil. Refrigerate for 3-4 days.
How to Reheat
The quickest method is to pop the crumble in the microwave for 1-2 minutes, but you can also warm the leftovers in a 350F oven until heated through.
How to Freeze
Place the cooled leftovers in a freezer-safe container and freeze for 3-6 months.
FAQ
Traditionally, apple crumble is made with a streusel topping made from flour, sugar, and butter, while apple crisp has a crumbly oat topping. They're very similar and the terms are often used interchangeably, but oats are the key difference.
The most iconic part of any fruit crumble is that cookie-like crumble mixture! It's made by mixing flour with cold butter and sugar, which is then baked over the fruit filling. As it bakes, the crumble takes on a crunchy, chewy texture that really brings the whole dessert together. Pro Tip: Use a mixture of white and brown sugar for the best texture and flavor.
There are lots of options! If you live in the UK, you might crave apple crumble with warm custard, which makes it even cozier. If you're in the US or Canada, you are probably used to this delicious dessert served with whipped cream or vanilla ice cream. All of these options are great in their own right, and it really depends on if you prefer a warm topping or a cold one. You can't go wrong!
More Apple Dessert Recipes
- 20 Best Apple Desserts
- Apple Tart
- Braided Lattice Apple Pie
- Apple Crisp
- Caramel Apples
- Apple Turnovers
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.
Easy Wonton Soup
Easy 10-minute Wonton Soup is filling, delicious, and so flavorful. With a light, savory broth and tender dumplings, this homemade wonton soup is the perfect lunch or dinner for cozy nights in. The best part? It's easy enough that you can make it in no time at all. With just a handful of simple ingredients, this soup is ready in only 10 minutes! It'll become your new go-to recipe when you want a warm, comforting meal in a hurry.
There's something so satisfying about a big bowl of wonton soup. I love the warm, fragrant broth and biting through the tender wonton wrappers into the bright, gingery ground pork or chicken filling inside. This version starts with fresh or frozen wontons, so you can either use your favorite homemade wontons or grab some from the store. Either option will work wonderfully with this simple delicious broth!
Why You'll Love This Wonton Soup Recipe
- Incredibly quick and easy to make. This traditional Chinese dish is one of the easiest weeknight meals. Since you're starting with premade dumplings, this soup will come together very quickly. Just warm up some chicken stock and water in a pot, boil the wontons, then top with the seasonings. Serve and enjoy! It's the ultimate easy meal for busy nights (and way better than takeout). Seriously, put down the phone and put down that take-out menu!
- Rich flavor. This simple wonton soup recipe is all about flavor. The chicken broth is the base, and the dark soy sauce and sesame oil add a nutty, umami flavor. The fresh herbs and onions bring a brightness that ties the flavors from the fragrant dumplings and broth together. It's such a wonderful, simple dish that tastes amazing!
- Easy to customize. There are so many easy ways to adapt this dumpling soup. Start by replacing the chicken stock with veggie stock for a vegetarian dish. Use any wontons you'd like, whether that's ground chicken, pork, veggies, etc. Adjust the broth to your flavor preference by adding oyster sauce, fresh ginger, or homemade chili oil. You can also load it with more veggies, like fresh mushrooms, baby bok choy, napa cabbage, and more. Make it your own!
Ingredient Notes
To make this delicious wonton soup, you will need the following ingredients (full measurements in recipe card below):
- wontons - use your favorite store-bought or homemade wontons, like these Chicken and Cilantro Wontons. You can also subsitute with dumplings such as these delicious Pork Dumplings. Either frozen or fresh will work!
- chicken stock and water - start with either storebought or homemade broth for this chicken wonton soup recipe.
- salt - season the broth well to highlight the flavors in the juicy wontons.
- dark soy sauce - this special soy sauce has a bolder, sweet flavor that is perfect for the light broth. You can substitute it with regular soy sauce as well.
- sesame oil - add a little nuttiness with pure sesame oil.
- cilantro - rinse and chop the cilantro to use as a garnish and add a herby flavor.
- green onions - sliced a few green onions to add flavor and bite to the soup.
You will also need measuring cups and spoons, a small saucepan and a bowl.
How to Make the Best Wonton Soup
There are really just two main steps to follow for this super easy soup. Cook the wontons, then serve.
- Boil the wontons. In a small saucepan, add chicken stock, water, and salt, and bring to a boil over medium-high heat. Add wontons and cook until they float to the top, about 5 minutes.
- Add water. Then, add more water. Let the wontons float to the top again, about 5 more minutes.
- Season. Once the wontons float to the top again, add soy sauce and sesame oil and goive the soup a gentle stir.
- Serve the soup. Use a slotted spoon to scoop the wontons out and place into a large soup bowl. Top up with the soup base. Garnish with cilantro and green onions and serve hot.
Wonton Soup Recipe Video
Recipe Variations
- Adjust the broth. This easy wonton soup recipe calls for a simple but very flavorful broth. You can easily adjust the flavor of the broth by adding different spices or sauces, like a little white pepper, rice vinegar, fish sauce, oyster sauce, chili oil, and more. Start with the base recipe and tweak it a little at a time.
- Infuse extra flavor. If you have extra time, you can also steep some fresh ginger, lemongrass, or dried shiitake mushrooms in the broth. Strain them out before serving.
- Add more veggies. Complement the fresh herbs by adding extra vegetables, like Napa cabbage, baby bok choy, bean sprouts, and more.
- Use different dumplings. This delicious Chinese soup uses traditional wontons. If you're unable to find wontons in your grocery store, you can try using potstickers or gyoza instead for a nontraditional twist. They might not have quite the same texture, but they'll still taste great!
- Make it vegetarian. For a vegetarian wonton soup, simply use vegetarian-stuffed wontons and vegetable stock, instead of chicken stock.
How to Serve
This easy Wonton Soup is delicious served on its own, or paired with some of my favorite Chinese side dishes including:
- Shanghai Pan-Fried Pork Buns
- Vegetarian Spring Rolls
- Crispy Bottom Pan-Fried Vegetable Buns
- Chive Pancakes with Sourdough Starter
- Miso Garlic Chicken Wings
Love dumplings and noodles? You'll love these 25 Best Dim Sum Recipes too!
Wonton Soup Recipe Tips and Tricks
- Change the broth or dumplings. Chicken broth is a great, relatively neutral base that works well with chicken or pork dumplings. However, if you want to use shrimp wontons, consider using a fish broth instead. Try beef broth for Beef Dumplings.
- Don't overcook the dumplings. To keep the dumplings from becoming too soft, add cold water to the pot right after the dumplings rise to the surface. This will slow down the cooking process just enough and make it easy to eat the soup right away.
- Use the right dumplings. Although you can technically use potstickers or other types of premade dumplings, this recipe is specifically made for wontons. They're meant to be boiled, whereas potstickers are meant to be steamed. Thinner-skinned dumplings can still be used in this version of wonton soup, but they won't have the same bite and texture.
Storing and Freezing Instructions
How to Store
Store leftover soup in an airtight container in the fridge for 3-4 days. Be sure to refrigerate the leftovers within 2 hours of cooking. Store the leftover cilantro and green onions separately.
How to Reheat
Wonton soup is best served fresh to maintain the texture of the wonton wrappers. If you have leftovers, place them in a small pot on the stove and warm the mixture until piping hot. Garnish with fresh herbs and onions.
How to Freeze
If you'd like to freeze the leftovers, you can freeze the chilled soup base store in freezer-safe containers and freeze for 3-6 months. Thaw in the fridge before reheating. The dumplings cannot be frozen after cooked. You can freeze them before cooking. See our Egg and Chive Vegetarian Dumplings for tips on storing.
FAQ
Although Chinese wonton soup recipes vary across the country, most of them start with a simple broth. This version of wonton soup is made in the Hong Kong style, with a mild chicken broth, tender chicken or pork dumplings, and the rich flavors of dark soy sauce and sesame oil. The soup broth has a savory, nutty, and umami flavor that's the perfect balance for the flavorful dumplings. Garnish with fresh cilantro and green onions for an extra pop of color and flavor.
A good bowl of wonton soup can definitely be enjoyed as a meal on its own, but it's much more fun to eat with your favorite dim sum or Chinese takeout recipes. Pair it with steamed buns, egg rolls, steamed veggies, Char Siu Chicken, Instant Pot Braised Pork, Pork Noodles, Miso Black Cod (Sablefish), and so much more.
This amazing wonton soup can easily be stored for later. The best way is to chill the leftovers in the fridge, then reheat them in a pot on the stove the next day. You can also microwave a bowl of the soup for 2-3 minutes at a time or until fully heated. The dumplings may begin to soften after being heated twice, so it's best to warm the soup up quickly. Don't forget to add your garnish right before serving!
More Asian Soup Recipes
- Shanghai Style Wonton Soup
- Chinese Hot Pot at Home
- Quick and Easy Vegetarian Ramen
- Vietnamese Pho
- Coconut Curry Ramen
- Thai Red Curry Noodle Soup
Tried this recipe?
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Cream Cheese Pasta
This Cream Cheese Pasta is simple, creamy, and so delicious. Adding cream cheese is the secret to the creamiest, easiest pasta ever! As the cream cheese melts and infuses into the starchy pasta water, it turns into a glossy sauce that coats each noodle with a rich, tangy flavor. This easy cream cheese pasta is ready in just 15 minutes from start to finish and is about to be your new best friend on those busy weeknights!
If you've never tried adding cream cheese into your pasta sauce before, you're about to thank me. This recipe is oh-so-simple, but the flavor is out of this world. You won't believe that just a handful of pantry staples and a couple items from your cheese drawer could make dinner that tastes this good. Creamy, savory, and just a little bit spicy. Serve it on its own or with leftover chicken breast, a simple green salad, and a little garlic bread. Start with my basic recipe, but take it in whatever direction you'd like!
Why You'll Love This Cream Cheese Pasta
- Ready in 15 minutes. You know those nights when you're too tired to function, let alone come up with a plan for dinner? This is THE recipe for those nights. You really don't need to think and it only uses a handful of ingredients. Cook the pasta, sautee some garlic with chili flakes, then mix everything together with a little pasta cooking water. In just a few moments, the cream cheese sauce will be ready. Dinner is served!
- Rich, creamy sauce. Cream cheese melts like nothing else and the slightly tangy flavor cuts through the richness, keeping it from tasting too heavy. A little garlic and chili flakes add a nice savory flavor, and I love how the Parmesan melts into the sauce for a salty, umami note. So good!
- Easy to adapt. This cream cheese pasta recipe can easily be tweaked by adding different veggies, seasonings, and add-ins. I like to serve it as a simple main dish on busy nights, but it's also a great side dish to use instead of fettuccine alfredo with your favorite proteins. The sky's the limit here!
Ingredient Notes
To make this delicious Cream Cheese Pasta, you will need the following ingredients (full measurements in recipe card below):
- spaghetti - boil this while you prepare the sauce, and reserve some of the leftover pasta water to thicken the delicious sauce and make it silky smooth.
- extra virgin olive oil
- garlic - minced and sauteed with the red pepper flakes for a little bit of heat.
- chili flakes
- cream cheese - I always recommend full-fat cream cheese for the best flavor.
- Parmesan cheese - freshly grated.
- salt and pepper - to taste
- parsley - optional, for garnish.
You will also need measuring cups and spoons, a large pot, strainer, small bowl, large skillet, cheese grater, and a serving spoon.
How to Make the Best Cream Cheese Pasta
- Cook pasta. Bring a large pot of salted water to boil over medium-high heat. Add spaghetti noodles and cook until al dente according to package directions, about 8-10 minutes. Reserve ¼ cup of the hot pasta water in a small bowl. Drain the noodles and set aside.
- Sauté aromatics. Meanwhile, heat oil in a large skillet over medium-high heat for 1 minute. Add minced garlic and chili flakes (optional) and sauté until fragrant, about 1 minute.
- Add cheese. Add ¼ cup reserved pasta water, cream cheese and Parmesan cheese. Gently stir until smooth and bring it to a simmer, about 1-2 minutes.
- Toss. Add cooked spaghetti and toss well. Season with salt and pepper to taste.
- Serve. Sprinkle with parsley and extra parmesan cheese if desired. Serve warm.
Recipe Variations
- Add protein. There are lots of protein options to make this creamy cheese pasta a complete meal. It's wonderful with grilled chicken breast, cooked sausage crumbles, pancetta or cooked bacon, marinated grilled shrimp, sliced steak, etc.
- Load up on veggies. When you add the cream cheese, add some frozen or fresh spinach for a dose of greens. It's also great with artichoke hearts, olives, sun-dried tomatoes or roasted cherry tomatoes, roasted zucchini, and more for a Mediterranean-inspired flavor.
- Add some tomato sauce. I love pairing cream cheese with tomato sauce! The creamy flavor makes ordinary jarred marinara sauce taste expensive and so hearty.
How to Serve
This Cream Cheese Pasta is delicious served on its own, or paired with some of my favorite pasta sides including:
For more recipes, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Salt the water generously. For the best flavor, salt the water until it has a mild saltiness. Italians say the water should be as salty as the sea! It really makes a difference.
- Grate the parmesan yourself. It's easier to buy pre-shredded or grated parmesan, but some shredded cheeses contain additional binders that affect how well the cheese melts. It's worth the elbow grease to grate your own.
- Look for vegetarian parmesan. If you're vegetarian, it's helpful to know that traditional Parmigiano Reggiano is made with animal rennet. Look for regular "parmesan" cheese made with microbial rennet instead.
Storing Instructions
How to Store
Store any leftovers in an airtight container in the fridge for 3-4 days.
How to Reheat
Either microwave the leftover pasta for a few minutes or warm it in a skillet over medium heat. I recommend adding a splash of water to loosen up the sauce and make it glossy again.
FAQ
Yes! Cream cheese is high in fat, very creamy, and melts incredibly well, which makes it perfect for adding to pasta sauce. If you add it with a little parmesan cheese and some of the starchy water from cooking pasta, it will turn into a silky smooth sauce that clings to each noodle. Plus, the tangy flavor is so satisfying and works well with a wide range of add-ins. It's even great added directly to your favorite tomato sauce!
Freezing cooked pasta isn't always a great choice. The pasta becomes thick and soggy after thawing and reheating, and the cream cheese can separate. You can likely get away with it, but I recommend making a fresh batch for the best results.
I always recommend full-fat cream cheese because it is so rich and creamy, but you can use reduced-fat Neufchatel cheese as well. Fat-free cream cheese has a slightly rubbery texture and doesn't melt as well, so I would skip that option.
More Cheesy Pasta Recipes
- 40 Best Pasta Recipes
- Creamy Tomato Pasta
- Spicy Mac and Cheese
- Veggie Pasta
- Skillet Lasagna
- Baked Feta Pasta
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.
Ham and Cheese Pinwheels
Freshly baked from the oven, these Ham and Cheese Pinwheels are warm and tender with ooey, gooey melty cheese, sweet ham, Dijon mustard, and mayo. They're easy enough to make for dinner on busy weeknights but also make an excellent appetizer for parties or a perfect item for your kid's school lunch!
Normally, when you think of savory pinwheels, you think of cold rolled up sandwiches made with flour tortillas. Although those are good in their own right, tortilla pinwheels are nothing like this baked version! This ham and cheese pizza rolls are a savory cross between Cinnamon Rolls and Turkey and Cheese Sliders. Despite the major glow-up, these baked pinwheels require just about the same amount of time and effort, and your guests will beg you for the recipe. My secret ingredient? Use premade pizza dough to skip ahead to shaping!
Why You'll Love These Ham and Cheese Pinwheels
- Warm and cozy. These ham and cheese pinwheels are the perfect party appetizers for the cooler months of the year. Serve them on game day, for Christmas morning brunch (it's a great way to use leftover Christmas ham!), or as a filling appy on New Year's Day. They straddle the line between appetizer and main course and can go either way. So satisfying!
- Feed a crowd. Since one tray makes enough for 12 servings, there are plenty of pinwheels for the whole crew! The recipe is easy to double, too. We even like to send the leftovers in school lunches as an alternative to ham and cheese sandwiches!
- Minimal prep. I know that the thought of hand-rolling pastries sounds time-consuming, but it doesn't have to be! This easy recipe can be made with store-bought pouches of pizza dough, so you can skip kneading and rising. Roll out the dough, add the toppings, then roll it up, cut, and bake. So simple!
Ingredient Notes
To make this delicious Ham and Cheese Pinwheels, you will need the following ingredients (full measurements in recipe card below):
- pizza dough - either make a batch of your favorite homemade pizza dough or grab a pouch of the premade stuff from the store.
- sauce - we add in some mayonnaise and dijon mustard. Mayo adds a creamy, tangy flavor that balances the Dijon well.
- deli ham - thinly sliced. Feel free to use whichever variety of ham you prefer (honey baked, black forest, etc). You can also thinly slice any leftover ham from the holidays!
- cheese - we use sharp white cheddar cheese but you can use any melty cheese such as mozzarella, swiss cheese, etc. It's easiest to use shredded cheddar cheese, which can be sprinkled over the ham for easy rolling.
- egg - lightly beaten for egg wash to give the pinwheels a lovely golden color.
- parsley - optional for serving.
You will also need measuring cups and spoons, a rolling pin, a small bowl, a sharp knife or bench scraper, a baking sheet, parchment paper, and a pastry brush.
How to Make the Best Ham and Cheese Pinwheels
- Shape dough. Transfer prepared pizza dough onto a lightly oiled surface and gently flatten into a 10x14-inch rectangle using a rolling pin.
- Make the sauce. In a small mixing bowl, mix mayonnaise and mustard until smooth.
- Assemble. spread evenly over the dough, leaving a ½-inch border on all sides. Then, add deli ham slices over the sauce and sprinkle shredded cheese evenly over the ham.
- Roll. Roll up the dough tightly lengthwise into a log and pinch the end edges to seal.
- Slice. Cut the rolled dough into 12 even pieces using a knife or bench scraper, about 1-inch wide each.
- Bake. Arrange the rolls flat on a large half sheet baking tray lined with parchment paper. Brush a little bit of egg wash over each roll. Bake in a 400F preheated oven for 20 minutes until golden brown.
- Serve. Let the rolls cool for 5-10 minutes. Then, sprinkle chopped parsley on top and serve immediately.
Recipe Variations
- Use different cheeses. Ham and cheddar go well together, but Swiss cheese is a good swap. Look for a shredded Swiss cheese mixture with gruyère for a nice melt. Mozzarella cheese is a great choice, too.
- Use different meat. I also enjoy these with roast beef, turkey, or any type of cured deli meat.
- Use puff pastry. This version will have a totally different texture than pizza dough, but flaky puff pastry is a great swap. Be sure to give the rolls plenty of space to expand, and make sure the oven is nice and hot before you add them in. Crescent roll dough works well, too!
- Play with toppings. Want to get fancy? Try sprinkling different toppings over these easy ham and cheese roll ups, either before or after baking. Before baking, try poppy seeds or white sesame seeds. After baking, drizzle a little hot honey or sprinkle chopped green onions. You can also brush them with melted butter for a soft texture and delicious buttery flavor!
How to Serve
These Ham and Cheese Pinwheels are delicious served on their own, or paired with a warm and cozy soup such as:
For more recipes, see our 60 Best Soup Recipes.
Recipe Tips and Tricks
- Let them rise. After shaping the rolls, let them rise in a warm place for 15-20 minutes before baking for an even softer texture.
- Use a very sharp knife. It can be tricky to cut through the dough without smashing it to pieces. Use a sharp serrated knife or a granton edge knife to saw neatly through the slices of ham.
- Prep the day before. If you want to serve this ham and cheese pinwheels recipe at your next party, prep them the day before, then wrap the whole tray with plastic wrap, and pop them in the fridge. Before your guests arrive, preheat the oven, remove the plastic, and bake like normal.
Storing and Freezing Instructions
How to Store
Store any leftover pinwheels in an airtight container in the fridge for 3-4 days.
How to Reheat
Either microwave each roll individually for 1-2 minutes or pop them in the oven at 350 F for 5-7 minutes.
How to Freeze
Leftover roll ups can be wrapped in plastic wrap and stored in the freezer for several months. Thaw in the fridge then bake like normal.
FAQ
This recipe takes just 20 minutes in a 400 F oven. You will also need about 5-10 minutes to let the rolls cool before serving.
Although there are many types of dough out there, I prefer to use pizza dough. It's soft, tender, and chewy, with a mild flavor that lets the ham and cheese stand out. You can substitute rolls of crescent dough or even use puff pastry for a flaky, buttery texture, but a bag of storebought pizza dough works surprisingly well.
There are lots of sauces that go well with sliced ham, but I like to keep things simple with a mixture of mayo and dijon. Combined together, you get a slightly sharp, creamy, tangy sauce that pairs perfectly with ham and the sharp cheddar cheese. Feel free to use honey dijon or flavored mustard to give the recipe a fun twist with a similar flavor profile.
More Sandwich Appetizer Recipes
- Pepperoni Pizza Rolls
- Grilled Cheese Roll Ups
- Cheeseburger Sliders
- Tuna Melt Grilled Cheese Sandwich
- Gourmet Hot Dogs
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.
Apple Tart
This Apple Tart is one of the most perfect cozy fall desserts: tart apples are nestled in a flaky crust, then topped with cinnamon-ginger-sugar and melted butter, infusing a sweet and spicy flavor into each bite. Glaze the warm tart with fruit preserves and serve. It's like an apple pie - but way better!
This apple tart may look like art that came from a fancy pastry shop, but it's actually easier to make than you'd think - even amateur home cooks can do it with our easy to follow step-by-step recipe, I promise! Serve it warm with a dollop of homemade whipped cream or a generous scoop of vanilla ice cream for Thanksgiving, Christmas, or your next fall party!
Why You'll Love This Apple Tart
- A fun twist on apple pie. This easy French apple tart has all the components and flavors of classic apple pie, but in a different format. It's open-faced and shorter than pie, and I like to cut the apples really thin to give them a nice bite. The main difference is the appearance - the glazed fruit and beautiful design make it a show-stopper!
- Warm, cozy flavor. Made with melted butter, warm vanilla extract, cinnamon, ginger, and fresh apples, this easy apple tart recipe is the ultimate way to enjoy the warm, comforting flavors of fall. It's one of the best apple desserts ever!
- Easy to make. Just because this fruit tart looks fancy, don't be fooled! It's actually a lot easier to make than it looks. First, you can use storebought pie crust to save on time. Second, if you have a mandolin or a sharp knife, you can easily slice the apples very thinly and then fan them out in the pan.
- Beautiful presentation. Although apple pie is beautiful in its own way, I love being able to see the apple slices. It's almost too pretty to eat but tasty enough that you'll want seconds (and thirds)!
Ingredient Notes
To make this delicious Apple Tart, you will need the following ingredients (full measurements in recipe card below):
- pie crust - use storebought or homemade pie crust.
- apples - I recommend semi-tart apples like pink lady or granny smith apples, but you can use any kind of apples you prefer.
- white sugar
- cozy spices - season this treat with warm fall spices including cinnamon and ground ginger.
- salted butter - to pour over the apple slices in the tart shell.
- lemon juice - this keeps the apples from browning and adds a nice, bright flavor.
- vanilla extract
- all purpose flour - this will absorb any apple juices at the bottom of the tart shell to keep the crust from getting soft.
- fruit preserves - to glaze the tart, brush with apricot, plum, or cherry preserves after baking.
You will also need measuring cups and spoons, a rolling pin, 9 inch tart pan, a sharp knife, a mandolin slicer (optional), pie weights, parchment paper, small bowls, a whisk, a small sieve, a half-sheet pan, and a pastry brush.
How to Make the Best Apple Tart
- Shape the crust. Prepare your pie crust by rolling it out into a 12-inch circle, then transfer into a 9-inch tart pan. Press dough into the bottom, and along the sides, then use a knife to remove the excess dough overhang.
- Pre-bake the crust. Place a piece of parchment on top of the crust, then fill with pie weights or dried beans. Place onto a baking sheet, and then into a 400F preheated oven to bake for 15 minutes. After 15 minutes, remove the crust from the oven, and remove the pie weights and parchment. Allow to cool while you prepare the apples and filling.
- Prep apples. Prepare your apples by slicing them thinly and keeping them in groups. Set aside.
- Make cinnamon sugar. In a small mixing bowl, whisk together the sugar, cinnamon, and ginger. Set aside.
- Assemble. Using a small sieve, dust the bottom of the slightly cooled pie crust evenly with the flour, then sprinkle half of the cinnamon-ginger-sugar over top of the flour.
- Add apples. Add apples on top by placing the groupings of apples in varying directions, pushing each group gently to create a slightly fanned out appearance.
- Add topping. In another small mixing bowl, whisk together melted butter, lemon juice, and vanilla. Pour the melted butter mixture evenly over the apples, then sprinkle the remaining cinnamon-ginger-sugar over top, as well.
- Bake. Place the tart back on top of the baking sheet, then place into the oven to bake for 40-45 minutes.
- Add preserves. Remove the cooked tart from the oven, then brush with warmed preserves. Allow the tart to cool for at least 30 minutes to set up before enjoying!
Recipe Variations
- Try different varieties of apples. Each one has a different flavor. I also like to mix red and green apples for a two-toned effect. Instead of this design, arrange the apple slices in any pattern you like.
- Add a splash of bourbon. This can be used instead of the vanilla extract and will add a rich, cozy flavor.
- Grate some zest. For an extra aromatic note, grate some orange or lemon zest into the melted butter mixture.
How to Serve
This Apple Tart is delicious served on its own with a scoop (or two!) of vanilla ice cream. You can also serve it as part of a larger fall dessert spread along with some of our other favorites including:
For more recipes, see our 50 Best Fall Desserts.
Recipe Tips and Tricks
- Don't skip the cool down. If you try to serve this tart too soon, it will fall apart and ooze on the plate. It needs at least 30 minutes to hold together. A little extra time makes a big difference.
- Sprinkle flour on the bottom crust. This is an easy tip that can make a big difference! The extra flour will soak up any moisture from the apples to keep the tart shell nice and crisp.
- Blind bake your crust. This recipe doesn't bake long enough to cook the pie crust completely unless you prebake it. If you skip this step, your crust will likely be soggy.
- Use the right pan. Planning to serve the tart out of the pan? Make sure you use a tart pan with a removable bottom.
Storing and Freezing Instructions
How to Store
Allow the leftover tart to cool to room temperature, then cover with plastic wrap and store for up to 2 days. For longer storage, keep the tart in the fridge and reheat before serving.
How to Reheat
Microwave a slice for 30 seconds to a minute to warm up the apples. To reheat larger portions, bake them on a sheet pan at 400 F for 5-7 minutes.
How to Freeze
Leftover slices can be wrapped in plastic wrap and frozen for 2-3 months.
FAQ
Keep things simple, and use your favorite homemade pastry dough. I like to make flaky puff pastry pie dough that has lots of little layers to crunch through. You can also grab a roll of frozen pie dough at the store to skip that whole process.
There are many apples to choose from. The best apples for baking are slightly sweet and tart, like Pink Lady, Honey Crisp, Zestar, and Braeburn. You can also mix tart apples, like Granny Smith, with sweeter varieties, like Gala or Golden Delicious apples.
Most fruit tarts are made by glazing the top of the tart with fruit preserves, which adds a shiny, glossy look and extra sweetness. Apricot preserves are traditional for glazing fruit, but I also enjoy plum or cherry.
More Apple Dessert Recipes
- 20 Best Apple Desserts
- Braided Lattice Apple Pie
- Apple Turnovers
- Baked Apples
- Apple Cake
- Apple Crisp
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.
Pasta e Fagioli Soup
Pasta e Fagioli Soup translates literally to pasta and beans, but it's way more flavorful than it sounds! This classic Italian soup features aromatic veggies, creamy white beans, and tender ditalini pasta, all simmered until plump and tender in a savory tomato broth. It's quick and simple to make with everyday pantry staples yet hearty enough to stick to your ribs!
For many non-Italians in the United States, our first introduction to this hearty Italian soup is at Olive Garden, where it's been a fan favorite for years. But just like anything, homemade is best! This flavorful bean soup is similar to minestrone soup, except it is a little thinner and has fewer veggies. It's light enough to be served as a side dish, but I love it for an easy vegetarian meal on those cold days. Pair it with some crusty bread and some freshly grated Parmesan cheese for a simple, timeless meal.
Why You'll Love This Pasta e Fagioli Soup
- Made with inexpensive ingredients. Shop your pantry for this one! You'll need some common storage vegetables, everyday seasonings, and canned tomatoes and beans. It's very budget-friendly yet the veggies and pasta will fill you up for hours.
- Quick and easy. Soups are all about layering flavor, which often means they take a long time, but not this one. Just soften the veggies, then simmer the tomatoes and add the pasta. From start to finish, it's done in just 40 minutes!
- Vegetarian version. Pasta fagioli can be made in many different ways following regional variations, including some that add ground beef, beef broth, sausage, and more. Although these versions are delicious, this pasta fagioli recipe is made without any animal products so the entire family can enjoy it. Great for vegetarians and vegans!
Ingredient Notes
To make this delicious Pasta e Fagioli Soup, you will need the following ingredients (full measurements in recipe card below):
- extra virgin olive oil
- fresh vegetables - you'll need classic soup veggies to give the sauce lots of flavor: onion, garlic, carrots, and fresh celery.
- seasonings - you don't need much. The dried herbs in Italian seasoning add so much flavor, and salt and ground black pepper will take care of the rest.
- diced tomatoes - canned diced tomatoes will add little pieces of tomato for extra texture.
- tomato paste - this will add a concentrated tomato flavor and an umami flavor that brings the whole dish together.
- vegetable broth - for a vegetarian-friendly soup.
- white kidney beans (cannellini beans) - these soft, creamy beans are perfect for this classic Italian dish. Great Northern beans are a good alternative if you can't find cannellini.
- ditalini pasta - these tiny little noodles plump up in the soup and add a pop of texture. Feel free to use other pastina (tiny pasta), like orzo, alphabet pasta, or tiny stars.
- fresh parsley - chopped for garnish.
You will also need measuring cups and spoons, a large pot, and a wooden spoon.
How to Make the Best Pasta e Fagioli Soup
- Sauté aromatics. Heat oil in a large stockpot or Dutch oven over medium-high heat. Add onion, carrots, celery, and garlic. Sauté until fragrant, about 3-4 minutes.
- Add seasoning. Stir in Italian seasoning, salt and pepper.
- Add soup base. Add diced tomato, tomato paste, vegetable broth and white beans.
- Boil. Bring the soup to a gentle boil over medium heat and stir occasionally, about 10-15 minutes.
- Add pasta. Add pasta and continue cooking for another 10 minutes until pasta is cooked to al dente. Stir occasionally to ensure pasta doesn't stick to the bottom of the pot.
- Add parsley. Stir in fresh parsley and serve warm.
Recipe Variations
- Add meat. For extra protein, brown some lean ground beef, ground turkey, or hot Italian sausage in the pot before sauteeing the veggies.
- Simmer a Parmesan cheese rind. The rind of Parmesan cheese may be too hard to eat on its own, but it's packed with concentrated umami flavor and a subtle sweetness. Simmering it in the broth will impart incredible depth of flavor!
- Spice it up. To warm up on those cool nights, add a teaspoon (or two!) of red pepper flakes. The heat will build as it sits, so start with less.
- Use a slow cooker or pressure cooker. If your slow cooker has a saute function, you can make the whole dish there! Otherwise, you can add all the ingredients (except the beans and pasta) to a slow cooker and let it cook on high for about 3-4 hours. Add the pasta and beans for about 30 minutes at the end and cook until the noodles are tender. You can also make this soup in an instant pot.
How to Serve
This Pasta e Fagioli Soup is delicious served on its own, or paired with some of my favorite soup sides including:
- Simple Italian Salad
- Garlic Breadsticks
- Cranberry Brie Grilled Cheese
- Air Fryer Pizza Rolls
- Tomato Burrata Salad
For more recipes, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Don't rush the veggies. This is a very quick recipe to make, but each step builds flavor. Let the veggies release their aroma before adding the broth.
- Boost flavor when possible. For a smoky note, use fire-roasted tomatoes instead of diced tomatoes. You can also add 1-2 bay leaves to the broth, use homemade broth, simmer a parmesan rind, etc.
- Don't overcook the noodles. The pasta will continue cooking in the hot soup even after you turn off the heat. Let the noodles cook until al dente, then remove from the heat right away.
Storing and Freezing Instructions
How to Store
Store any leftovers in an airtight container in the fridge for 3-4 days.
How to Reheat
Pour the leftovers into a small saucepan, and heat until hot and bubbling.
How to Freeze
Start by chilling the soup in freezer-safe containers in the fridge. Fill them about 2 inches less than full to allow the soup to expand. Once fully chilled, transfer them to the freezer and store for up to 3 months. Thaw in the fridge before reheating like normal.
FAQ
Absolutely! Just remember that once cooked pasta is frozen, thawed, and reheated, it can become soggy. If you know you want to freeze the soup, skip the pasta and add it when reheating, or just be aware that the noodles will soften a bit.
This classic Italian soup is made with the essentials: onion, garlic, celery, and carrot, sauteed until tender, then cooked with Italian seasoning, diced tomatoes and tomato paste, dried pasta, and cannellini beans. The mixture is simmered together until the pasta is al dente, then serve with fresh parsley. It's very simple and ideal for cool fall and winter nights.
It depends on the recipe you follow. Most of the time, pasta fagioli soup is made without meat and is a great vegetarian/vegan soup. However, some recipes do use ground beef, sausage, bacon, or pancetta for flavor, so you'll definitely want to check the recipe!
More Soup Recipes with Pasta
- 60 Best Soup Recipes
- Minestrone Soup
- Alphabet Soup
- Lemon Chicken Orzo Soup
- Creamy Tortellini Soup with Sausage
- Lasagna Soup
Tried this recipe?
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Rice Pilaf with Carrots
This quick and easy one pot Rice Pilaf with Carrots is what your weeknight dinners have been missing. Simple long grain rice is elevated with so much flavour thanks to sautéed carrots, onion, garlic, and herbs, all cooked in flavourful stock. This fresh and fluffy vegetable rice takes just 10 minutes to prep and you can even cook it faster in your rice cooker or instant pot.
What is a Rice Pilaf?
A pilaf is a rice dish that is cooked in a stock with added vegetables, spices, herbs, and sometimes meat. It is found in many cuisines around the world but originated in ancient Persia, as referenced in one of the stories of Alexander the Great. This dish has been a favourite of mine growing up!
Why You'll Love this Rice Pilaf Recipe
- Classic comfort food. A scoop of warm rice pilaf right from the pan has all those cozy, aromatic notes that make you feel like you're back at grandma's house. It's true comfort food!
- Simple side dish. The homemade vegetable rice pilaf is so easy to make! After sauteing the veggies, add the rice, veggie stock, and potatoes, then cover to simmer. Once it's done, fluff and serve. Easy!
- Easy to adapt. There are countless variations of rice pilaf out there, and this carrot rice pilaf is a very versatile side dish. It's great with your favorite flavors from the Middle East, but it's also wonderful with roasted chicken, beef, and more! Plus, you can adapt the seasonings and veggies to make it your own.
Ingredient Notes
To make this one pot Rice Pilaf with Carrots, you will need the following ingredients (full measurements in recipe card below):
- rice - you can use any kind of rice that you want, but we recommend using a long grain Basmati rice for the most authentic results.
- olive oil
- veggies - you will need just onion, carrot, and garlic.
- herbs - this rice has fresh dill which adds tons of flavor. You can also add a sprinkle of fresh parsley on top for garnish and extra flavor.
- vegetable stock - you can also use chicken stock.
- Italian seasoning - this is optional, but it adds extra flavour.
- salt
- potatoes - adding potatoes on top absorbs all the delicious flavour of the rice and stock. This is completely optional but highly recommended.
You will also need measuring cups and spoons, a 4 quart Dutch oven or large cooking pot.
How to Make the Best Rice Pilaf with Carrots (Three Ways)
You can make this easy rice pilaf in a pot on the stove, in a rice cooker, or in the instant pot!
- Prepare rice. Place the rice in a large bowl and rinse 3 to 4 times with cold running water to wash off extra starch from the rice. You can also pre-soak rice in water for 30 minutes.
- Saute aromatics. Heat olive oil in a Dutch oven or cooking pot over medium high heat for 1 minute. Add onion, carrot, garlic and dill. Sauté for 3 minutes until you start to smell the aroma from the herbs.
- Add rice and seasoning. Drain the rice in a strainer and add it in the Dutch oven or pot. Stir well to combine rice with vegetables and herbs. Add vegetable stock, Italian seasoning and salt. Mix well and bring to a boil.
- Add potatoes (if using). Add halved potatoes on top and coat with the stock to allow them to soak in the wonderful flavour.
- Simmer. Turn heat down to low and cover. Wrap the inside of the pot lid with a clean dish towel to help absorb the steam inside the pot, otherwise your rice will be mushy. Simmer for 30 minutes, until rice cooked and water is all absorbed. Turn off the heat and let it sit for another 10 to 15 minutes.
- Add parsley. Gently fluff the rice and add chopped parsley on top.
How to Cook Rice Pilaf in the Rice Cooker
You can cook this pilaf in a rice cooker. Simply prepare and cook the ingredients in a skillet and then transfer to the rice cooker. Add the rice and stock and mix together to combine. Add potatoes (if using). Then turn on the rice cooker and cook the way you normally cook rice in the rice cooker.
How to Cook Rice Pilaf in the Instant Pot
You can cook this pilaf in an instant pot. Use the sauté feature on the instant pot to cook the vegetables and herbs. Then, stir in rice and remaining ingredients. Lock the lid and seal. Cook on your "rice" setting. Let it release naturally for 10 minutes after, and then release any remaining pressure.
Recipe Variations
- Change the rice. I only recommend using a long-grain rice variety for this recipe, but you can use white or brown rice. Jasmine rice often ends up soggy during the long simmer, so it's not a great option.
- Add protein. To increase the protein content, you can add nuts (especially pine nuts or sliced almonds), chickpeas, or cooked meat. Beef is popular in Russia and Eastern Europe, but I also enjoy it with some leftover rotisserie chicken and chicken broth for extra flavor.
- Add more veggies. The onion, carrot, and garlic are just the start! You can also add green beans, green peas, corn, chopped broccoli, etc.
How to Serve
This Rice Pilaf with Carrots is delicious paired with a side of grilled meat or a vegetarian entree. Some of my favorites to pair with this are:
- Greek Lamb Souvlaki Skewers
- Skillet Chicken Thighs and Potatoes
- Prime Rib Roast
- Stuffed Eggplant
- Persian Saffron Chicken Kebabs (Joojeh Kabob)
- Greek Salmon
Recipe Tips and Tricks
- Pre-soak the rice. Pre-soaking the rice for at least 30 minutes before cooking helps the rice cook faster and also creates a better texture.
- Use a dish towel. Wrap the inside of the pot lid with a clean towel and bring before covering it to simmer. This helps to absorb the steam inside the pot. Otherwise, you will end up overcooking the rice with a mushy texture.
How to Store
Let the rice pilaf cool completely before transferring it to an airtight container and storing in the refrigerator. It will last for 3-5 days in the fridge.
How to Reheat
The best way to reheat pilaf rice is on a skillet on the stovetop. Preheat the skillet to medium-high heat and add the fried rice. Stir frequently until the rice and veggies are warmed through, a few minutes.
How to Freeze
Allow the rice to cool to room temperature first, then transfer it into an airtight container or portion it out into freezer bags and squeeze out as much air as possible. Freeze for up to 3 months. Thaw overnight in the fridge before reheating according to instructions above.
FAQ
Rice pilaf hails from the Middle East, where it is common to use long-grain basmati rice. You don't have to use basmati, but you do need a long-grain brown or white rice that can stand up to the long simmer on the stove. Jasmine rice tends to become soggy and shorter-grain varieties turn gummy.
The word "pilaf" comes from the original 16th century Persian word pilav, which means a dish of meat and rice. It's often called pilau in the UK, but the two terms are interchangeable.
That's the best part! This easy rice pilaf recipe can be served with almost any main course, including baked or grilled fish, roasted beef, lamb, or chicken, or even vegetarian mains like stuffed tomatoes. The fluffy rice grains are perfect for soaking up braising liquid or sauce from stewed meats or lentils, but are also great with skewers and kebabs. The options are endless!
More Rice Recipes
- 30 Best Rice Recipes
- Greek Rice
- Vegetarian Fried Rice
- Broccoli Rice
- Black Beans and Rice
- Basmati Rice with Saffron
Tried this recipe?
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Cinnamon Roll Muffins
These pillowy and buttery Cinnamon Roll Muffins are a smaller version of traditional cinnamon rolls that are baked in regular muffin cups for easy serving. The soft, yeasted dough puffs up around the swirl of cinnamon sugar filling in the middle, and is served warm with a drizzle of sweet cream cheese glaze. They're everything you love about cinnamon rolls in muffin form!
There's nothing like a freshly baked cinnamon roll, but trying to serve them can be a bit of a bear. Plus, most cinnamon rolls are so large! This cinnamon roll muffin recipe is the perfect solution. You still get the warm, cozy flavors you know and love, but they can easily be plucked from the muffin pan and served on trays for holidays, brunch, or just because. Pair them with a hot cup of coffee for the ultimate breakfast bite!
Why You'll Love These Cinnamon Roll Muffins
- Tender, fluffy dough. Unlike other recipes that use muffin batter to imitate the flavor of cinnamon rolls, this recipe is the real deal. The yeasted dough is made using the tangzhong method, which makes it incredibly tender and flexible. The main difference is the size of the rolls and the pan. The rest is the same!
- Classic cinnamon roll flavor. The inside of these fluffy cinnamon rolls is a mixture of butter, brown sugar, and warm cinnamon spice, which adds that iconic swirl and bold cinnamon flavor. You can't help but peel apart the layers to savor every bite!
- Easy to serve. Since each of these homemade cinnamon rolls is baked in a lined muffin tin, they can be placed on serving platters or tiered trays or set into a lunch box without making a huge mess. This also makes them easier to eat as you can hold them with the muffin liner instead of getting your fingers covered in glaze. They're ideal for entertaining!
Ingredient Notes
To make these delicious Cinnamon Roll Muffins, you will need the following ingredients (full measurements in recipe card below):
- milk - this recipe starts by cooking milk and flour together until they form a paste, which makes the dough extra pliable and flexible. You will also need milk for the dough (make sure it is warmed, not hot) and in the glaze (to thin it out).
- flour - this dough uses regular all purpose. Always scoop and level to avoid adding too much flour.
- salt
- instant yeast - this yeast starts working instantly, which speeds up the process.
- egg - for a soft texture and extra flavor.
- butter - melted butter will make the dough supple and tender. We also need softened butter for the cream cheese glaze.
- brown sugar - for the dough and also in the filling. brown sugar is traditional in cinnamon roll filling, as it adds lots of extra flavor. Feel free to use either light brown sugar for a milder flavor or dark brown sugar for a molasses-like flavor.
- ground cinnamon - a classic staple in cinnamon sugar.
- cream cheese - it must be softened first. Set it out on the counter when you start the dough and it should be soft by the time these cinnamon roll muffins are done baking.
- confectioners' sugar - for just enough sweetness in the glaze.
- vanilla extract
You will also measuring cups and spoons, need a small saucepan, whisk, stand mixer with a dough hook, mixing bowl, plastic wrap, cupcake liners, small bowl, muffin tin, rolling pin, sharp serrated knife (or string or floss), wire rack, small bowl, and a hand mixer.
How to Make the Best Cinnamon Roll Muffins
First, prepare the tangzhong.
Add the milk and flour to a small saucepan, and whisk until smooth. Heat over medium and continue whisking while it heats. Once the tangzhong (homemade roux) has thickened (it should be thick enough that whisking leaves streaks), remove it from the heat to cool until just warm.
Now, let's prepare the dough.
- Combine ingredients. In the bowl of a stand mixer, add the flour, sugar, salt, yeast, milk, egg, butter, and tangzhong to a stand mixer.
- Knead. Knead with the hook attachment for 5-10 minutes. The dough should be smooth but will also be very soft and slightly sticky. You can also knead by hand by transferring the dough mixture onto a clean and dry surface and kneading for 5-10 minutes until it turns into a soft and smooth dough ball.
- First rise. Place the dough in an oiled mixing bowl, cover with plastic cling wrap, and place into a warm place to rise for 1 hour or until doubled in size (or overnight in the refrigerator).
Next, make the cinnamon filling.
In a small mixing bowl, whisk together brown sugar, cinnamon until evenly combined. Leave aside.
Assemble the cinnamon roll muffins.
- Punch dough. After the dough is doubled, use your hand to punch it down.
- Roll dough. Turn the dough out onto a lightly floured surface and use a rolling pin to roll it into a rectangle approximately 12x16-inches in size, with the long side facing you.
- Add filling. Gently spread softened butter across the dough, leaving a ½-inch strip bare along the top. Then sprinkle the cinnamon sugar mixture evenly over the butter.
- Roll and cut. Roll the dough up into a tight log. Use string, floss, or a sharp serrated knife to slice it into 12 even rolls.
- Second rise. Line a 12-cup muffin tin with cupcake liners and place cinnamon rolls into the liners. Cover with plastic wrap, and place back into a warm place. Allow it to rise for about 20-30 more minutes, or until doubled in size.
Bake the cinnamon roll muffins.
Remove the plastic cling wrap and bake in a 350F preheated oven for 20-25 minutes until golden brown and fully baked through the center. Let the muffins sit in the pan for 5 minutes, then remove and place on a wire cooling rack to cool.
Finally, make the cream cheese glaze.
Add butter, cream cheese, milk, confectioners' sugar and vanilla extract to a small mixing bowl and mix with an electric hand mixer until light and creamy. You can also mix together using a whisk and spatula. Once the muffins have cooled a bit, drizzle the glaze evenly over the top of the muffins.
Recipe Variations
- Apple pie cinnamon roll muffins. Replace the cinnamon in the filling with apple pie spice, and spread minced apple pieces across the dough before rolling and cutting.
- Use a different glaze. Cream cheese glaze is traditional on cinnamon rolls, but you can skip the glaze, make frosting instead, use a regular milk glaze (milk and powdered sugar), or try something else. Have fun with it!
- Make dairy-free cinnamon rolls. Use non-dairy milk in the dough and glaze, and choose dairy-free cream cheese.
How to Serve
These Cinnamon Roll Muffins are delicious served on its own as a sweet breakfast or dessert. We like it at brunch along with some of our other favorites:
For more recipes, see our 40+ Best Brunch Ideas.
Recipe Tips and Tricks
- Use a thermometer. When baked, the cinnamon buns should reach an internal temperature of 190-200. Use an instant read thermometer to check for doneness instead of relying on color.
- Let them cool. Warm cinnamon muffins are the best, but if you frost too soon, the glaze will melt away. For best results, let the muffins cool for 15-30 minutes before glazing.
- Use a sheet pan. The goal of this recipe is to make cinnamon roll muffins, but you don't have to use a muffin pan if you don't want to! Just like regular cinnamon rolls, you can bake them in a baking dish or even on a sheet pan. You'll just end up with smaller cinnamon rolls, and they won't pop up the way they do when you bake them in a muffin pan.
Storing and Freezing Instructions
How to Store
Once cooled, store leftover cinnamon rolls in an airtight container in the fridge for 2-3 days.
How to Reheat
Cinnamon rolls always taste best warmed up. You can pop your leftover muffin in the microwave for 10-20 seconds, but be careful not to overheat, as the cream cheese glaze can start to melt.
How to Freeze
If you want to freeze the leftovers, I recommend storing the glaze separately. Then you can reheat the muffin like normal, and add a dollop of the cream cheese glaze on top right before serving.
FAQ
Yes, but you'll need to roll the dough thin enough to fit in the rolls in the pan. This recipe will walk you through making cinnamon rolls in muffin form, so it makes the whole process very easy. Just follow the step-by-step directions in the recipe card!
You can use either bread flour or all purpose flour for cinnamon rolls. If you use all purpose, I recommend using the tangzhong method, which makes the dough extra soft and tender. To do this, heat some of the flour with milk to create a paste then mix it into the dough like normal. It's an easy upgrade that can totally change the texture of your cinnamon rolls!
It's always best to follow the instructions on the recipe card. Especially with yeasted doughs, sometimes doubling doesn't turn out how you want. For best results, I recommend making multiple batches.
More Cinnamon Roll Recipes
- Skillet Cinnamon Rolls
- Gingerbread Cinnamon Rolls
- Blueberry Cinnamon Rolls
- Pumpkin Cinnamon Rolls
- Sourdough Cinnamon Roll Twist Bread
- Lemon Sweet Rolls
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.
Egg and Chive Vegetarian Dumplings
Egg and Chive Vegetarian Dumplings are delicious Chinese appetizers made with fragrant chives, fluffy scrambled eggs, and seasonings.
These homemade Egg and Chive Vegetarian Dumplings are based on a popular Chinese flavor combination that transforms two simple ingredients into the most deliciously savory filling. Savory chives give fluffy scrambled eggs a fresh, garlicky twist, and soy sauce and sesame oil add lots of umami flavor and just enough salt. They're quick, too - it takes just an hour to make a mountain of 50 delicious egg dumplings!
If you know me, you know that I love dumplings. Did you know it's customary in Chinese culture for families to get together and make dumplings on special occasions? They signify abundance and wealth, like a little mountain of coins stacked high. We often try to make vegetarian dumplings when possible to accommodate my vegetarian parents, and these chive dumplings are the perfect way to honor both families at once!
Why You'll Love These Egg and Chive Vegetarian Dumplings
- Makes 50 dumplings. It's amazing to think that just three eggs scrambled and seasoned can turn into over four dozen dumplings, but they do! This delicious chive and egg dumpling recipe makes plenty for you to share with your friends and family (or to freeze for later). You can always double the recipe, too!
- Ready faster than ever. Store-bought dumpling wrappers are a big time-saver. Since they're ready to use and this recipe uses simple, quick-cooking ingredients like eggs and chives, you can start filling and shaping in just a few minutes. You just combine some chopped Chinese chives (garlic chives) with fluffy scrambled eggs, and add a dash of flavour. So easy!
- Naturally vegetarian filling. Made with chopped chives, scrambled eggs, sesame oil, and soy sauce, this vegetarian dumpling recipe is suitable for non-meat eaters, Meatless Monday, and more. I promise - they're so savory no one will feel like they're missing out on anything!
Ingredient Notes
To make these delicious Egg and Chive Vegetarian Dumplings, you will need the following ingredients (full measurements in recipe card below):
- eggs - the eggs are the main ingredient, so it helps to use the best ones. Large, farm-fresh eggs will add extra flavor if you have them.
- vegetable oil - to scramble the eggs without sticking.
- Chinese chives - these are a main ingredient, so it's worth hunting them down. Chinese or garlic chives are not the same as regular chives, and you're most likely to find them at Chinese grocery stores.
- sesame oil - for a nutty, savory flavor.
- soy sauce - this adds a hit of umami flavor without requiring any meat.
- salt & black pepper
- dumpling wrappers - you'll need a 1 lb pack of dumpling wrappers (50 count), or you can make homemade dumpling wrappers if you have a little extra time.
- black rice vinegar or soy sauce - for dipping
You will also need a measuring cups and spoons, mixing bowls, skillet, whisk, skillet or pot for cooking, a slotted spoon (for boiling), and a small bowl for the dipping sauce.
How to Make the Best Egg and Chive Vegetarian Dumplings
- Cook eggs. In a small mixing bowl, use a whisk to beat the eggs well, about 1 minute. Heat oil in a skillet over medium-high heat. Cook the eggs, scrambled, until light and fluffy. Do not overcook. Remove from heat and roughly separate eggs into small pieces (the size cottage cheese).
- Make filling. In large mixing bowl, combine the eggs, chives, sesame oil, soy sauce, salt, and pepper. Stir together until well combined.
How to Fold Dumplings
By now, you'd think I have got this dumping-folding skill down to a T. But no, I still need to refer back to my notes to remember just how to do it. So let's break it down into 3 steps:
- Fill. Scoop approximately 1 tablespoon of the mixture into the centre of a dumpling wrapper.
- Fold. Dip your finger in water and smear along the edges of the dumpling wrapper. Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside.
- Seal. Seal the filling inside by pleating the edges together with your finger or pinch the edges together with a fork.
- Repeat. Repeat until all the mixture and dumpling wrappers are used up.
How to Cook Dumplings
You can cook these vegetarian dumplings by pan-frying, steaming, or boiling. We pan-fried these dumplings, because that is my favourite way to eat them. I just can't resist a crispy, golden wrapper with juicy filling. And don't get me started on that crunch with every bite.
Here are the three ways to cook dumplings:
- Pan-fry: In a large skillet, heat vegetable oil over medium heat. Add some dumplings and cook 2-3 minutes until bottom is crisp and golden. Add water (enough to cover the dumplings halfway up), cover, and steam the dumplings for about 5 minutes until the liquid is absorbed.
- Steam: In a pot, bring water to boil . Place some dumplings in steamer on top and steam for 10-15 minutes until tender.
- Boil: Fill a large pot with ⅔ water and bring to a boil. Add some dumplings and cook until they float and continue to cook for 2-3 minutes.
Repeat with remaining dumplings or store uncooked dumplings in the fridge for up to 2 days or in the freezer for up to 3 months.
Recipe Variations
- Adjust the filling. Feel free to add finely chopped green onions, replace the black pepper with white pepper, or add a bit of heat with some sriracha sauce or red pepper flakes. You can also add mini shrimp for extra protein and another layer of flavor!
- Choose your cooking method. In the recipe card, I've mapped out three different ways to prepare these dumplings: pan-frying, steaming, or boiling. They are all great options, but each one will result in a different final texture and flavor. I love pan-frying to get that crisp, golden bottom. Steaming results in a more delicate skin, and boiling is the quickest and easiest option when you're in a time crunch.
- Make a soup. Replace the chicken and cilantro wontons in my wonton soup for a light meal or appetizer to start your feast! To keep it vegetarian, replace the chicken stock with veggie stock.
How to Serve
These Egg and Chive Vegetarian Dumplings are delicious served on their own with a side of black vinegar or soy sauce for dipping. You can also serve it as part of a larger meal with other Vegetarian Chinese dishes including:
- Tofu and Mushroom Stir Fry
- Vegetarian Chow Mein
- Kung Pao Tofu
- Lo Mein Noodles
- Vegetarian Fried Rice
- Tofu Lettuce Wraps
For more recipe ideas, see our 30 Vegetarian Chinese Recipes.
Recipe Tips and Tricks
- Use high-quality ingredients. When you have such a short ingredient list, it helps to use the best ingredients you can find. Use farm-fresh eggs, fresh chives, and your favorite soy sauce. If you have multiple choices, splurge on the good dumpling wrappers! It makes a difference.
- Let the mixture cool. The filling doesn't need to be cold before you start making the dumplings, but it helps to let them cool down for a few minutes. This will prevent the hot filling from weakening and stretching the dumpling wrappers, which can cause rips when you start cooking.
- Seal well. Once you drop the dumplings in boiling water or start to steam them, your seals will be tested. The last thing you want is for that dumpling filling to spill out! Make sure you smear water along the edge of the wrapper and pleat the edges together with your fingers. It takes a little bit of practice the first time, but you'll get the hang of it quickly!
Storing and Freezing Instructions
How to Store
Store any leftover cooked dumplings in an airtight container in the fridge for 2-3 days. Leftover uncooked dumplings should be frozen (see instructions below).
How to Reheat
The easiest way to reheat dumplings depends on your original cooking method. I like to gently warm pan-fried dumplings in a hot skillet with a bit of oil. You aren't trying to crisp them up again, just to warm up them all the way through. For steamed or boiled dumplings, place them in a warm skillet with a teaspoon of water and cover with a lid. Let them gently steam for 3-5 minutes until they're nice and hot.
How to Freeze
It's always a good idea to make an extra batch because these dumplings are stored in the freezer. To store, simply place uncooked dumplings spaced apart on a sheet pan lined with parchment paper and freeze for an hour until hard. Then, transfer them into ziploc bags or tupperware and cook as desired, according to recipe instructions. You will need to add about 5 minutes extra to the cook time when cooking from frozen. Easy, peasy!
FAQ
Chinese chives are a special herb that looks similar to our favorite garden chives but is a little different. Chinese or garlic chives have a flatter, wider shape and a notoriously garlicky flavor that pairs wonderfully with eggs, shrimp, and other proteins. These chives are a staple in Chinese cuisine and are commonly available at Asian grocery stores. If you cannot find them, you can substitute regular onion chives, but consider adding a clove or two of freshly minced garlic for that savory punch.
Yes! These are a great substitute for gluten-free eaters. Just be sure to read the directions on the packaging, as you may need to adjust the cooking time slightly.
Yes! Eggs and garlic chives are a fantastic match, and they're often paired together in different Chinese recipes, like Chinese chive pockets, egg stir-fries, chive pancakes, and more. The fresh, herby flavor of the chives pairs wonderfully with the butteriness of the eggs, making these two ingredients a natural match.
More Dumpling Recipes
- Vegetable Dumplings
- Beef Potstickers (Dumplings)
- Pork Dumplings
- Chicken Potstickers
- Kimchi Dumplings
- Potato Onion Pierogi
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.
Caramel Apple Dip
This Caramel Apple Dip is a sweet and delicious fall dessert dip made in just minutes using 4 simple ingredients. The whipped cream cheese and caramel base layer is topped with even more caramel sauce and crunchy toffee bits. It has all the flavors of your favorite caramel apples but in dip form! Every bite has a crisp crunch and a mouthwatering pop of caramel flavor. So good!
If you need a new dessert for your fall gatherings, this caramel cream cheese apple dip is always a huge hit. The cream cheese layer helps cut the sweetness and balance the richness of the caramel, which makes it so smooth and easy to eat. Plus, you can serve it with way more than just apple slices. Try it with graham crackers, cookies, pretzels, and more. This may hands-down be the best caramel apple dip you'll ever try!
Why You'll Love This Caramel Apple Dip
- Ready in 5 minutes. Once the cream cheese is softened, the rest of the process is super quick. Just whip the cream cheese with brown sugar and caramel sauce, then start the layering process. It's fast enough to make at the last minute, but it tastes like you've been working on it for hours!
- Softened cream cheese is whipped with brown sugar and caramel sauce, then topped with even more caramel sauce and crunchy toffee bits.
- Great for entertaining. This easy caramel apple dip recipe is ideal for serving at fall gatherings, the holidays, and more! Create a caramel apple snack tray with crisp apple slices, Nilla wafers, graham crackers, and more, and let your guests make their own flavor combinations. It's always a crowd pleaser!
- Ooey gooey caramel layer. This caramel apple cream cheese dip has two layers: a sweet cream cheese base layer and gooey caramel sauce on top. As you scoop with an apple slice, you get that traditional rich caramel flavor with tangy cream cheese and the crunch of the toffee bits. So good!
Ingredient Notes
To make this delicious Caramel Apple Dip, you will need the following ingredients (full measurements in recipe card below):
- cream cheese - to make the cream cheese layer soft and fluffy, it must be completely softened before mixing. Full fat cream cheese has the best flavor.
- brown sugar - for extra flavor and sweetness.
- caramel sauce - add some of the caramel sauce to the cream cheese mixture and spread the rest on top. You can use store-bought caramel sauce or homemade. Try our Salted Caramel Sauce!
- toffee bits - sprinkle toffee bits on top for extra crunch and flavor.
- dippers - serve with sliced apples, graham crackers, pretzels, or more. When picking apples, choose your favorite apples. Tart Granny Smith apples are ideal for the sweetness of caramel, but I also like to use Honeycrisp, Cosmic Crisp, Pink Lady, or Gala.
You will also need measuring cups, a medium bowl, an electric mixer, and a serving dish.
How to Make the Best Caramel Apple Dip
- Beat ingredients. In a medium mixing bowl, add cream cheese and sugar, and use a hand mixer to beat until smooth and creamy.
- Add caramel sauce. Add half the caramel sauce and beat to combine.
- Assemble. Spread the caramel cheese dip into a 1 quart serving dish. Add the remaining caramel sauce on top and carefully spread into an even layer on top.Top with toffee bites.
- Serve. Serve with your favorite dippers including apple slices, pretzels, graham crackers, and vanilla wafers.
Recipe Variations
- Make your own caramel sauce. Storebought caramel sauce speeds up this recipe and makes it truly failproof. For a richer flavor, make your own homemade caramel sauce with butter, sugar, and heavy cream. Follow the steps in my Salted Caramel Sauce, but skip the salt (or leave it for a fun flavor variation)!
- Add more toppings. Just like real caramel apples, there are plenty of toppings to make your dip even more fun. Sprinkle mini chocolate chips, chopped nuts, or sprinkles on top. A little dark chocolate sauce would be great, too!
- Add some spices. Add a teaspoon of cinnamon or apple pie spice to the cream cheese layer for a warm, cozy flavor.
How to Serve
This Caramel Apple Dip is delicious served with your favorite dippers such as apple slices, pretzels, graham crackers, vanilla wafers, or shortbread cookies. You can also serve it as part of a larger fall dessert spread alongside some of our favorites:
For more recipes, see our 50 Best Fall Desserts.
Recipe Tips and Tricks
- Use store-bought sliced apples. To speed things up, grab a pack of sliced apples from the produce section at your grocery store. These slices have already been treated with lemon juice to prevent browning, so you can skip that step. They're great for school parties, too!
- Give it a minute. You don't have to let this recipe rest, but if you can spare an extra 15-30 minutes, it will let the cream cheese absorb the flavor of the brown sugar and caramel even more.
- Make a toppings bar. Instead of covering the dip with lots of toppings, serve the extras in small dishes on the side. Then, your guests can make different variations based on their favorite flavor combinations.
Storing Instructions
Any leftover dip should be covered with plastic wrap or transferred to an airtight container and stored in the fridge for 3-4 days. Let it sit out at room temperature to soften before serving.
FAQ
The best recipes do! You can technically serve caramel with toffee bits on top, but that's pretty basic. Adding cream cheese is an easy upgrade that cuts through the sweetness of the caramel, making it more balanced and easier to eat. It really elevates the flavor!
There are so many options! Of course, fresh apple slices are ideal, but you can also use crispy apple chips, graham crackers, salty pretzels, vanilla wafers, animal crackers, and more. Just make sure that whatever you use is strong enough to scoop through the fluffy caramel apple dip.
Yes, but your dip will have the best flavor and smoothest texture when served at room temperature. Set it on the counter for about 30 minutes before your guests arrive, and it'll be ready to go.
More Caramel Recipes
- Caramel Apples
- Caramel Cheesecake Brownies
- Salted Caramel Sauce
- Caramel Brownies
- Caramel Pecan Pie Cheesecake Bars
- Healthier Caramel Apple Fall Cheesecake
Tried this recipe?
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Lemon Chickpea Orzo Soup
This Lemon Chickpea Orzo Soup is a cozy and hearty vegan soup loaded with veggies, chickpeas, and orzo pasta with the bright flavor of fresh lemon juice. This quick and easy soup is made with simple ingredients in under 30 minutes. The perfect weeknight lunch or dinner this fall!
When the temperatures drop, and you need something warm and satisfying for dinner, give this recipe a try! It comes together so quickly, yet is filling enough to eat on its own as a simple vegetarian meal. Pair it with soft Ciabatta Rolls or a side of homemade Caesar Salad for a nice lunch, or offer it as a starter with your favorite Greek recipes. It's great for meal prepping, too. Make a big batch and enjoy a delicious bowl of soup for lunch all week long!
Why You'll Love This Lemon Chickpea Orzo Soup
- Made with simple pantry staples. There's something so wonderful about pulling a few ingredients from the pantry and turning them into a warm, satisfying meal! This lemon orzo soup recipe does require a few fresh components, but most of the ingredients can be gathered from the pantry or the crisper drawer. Plus, since it's made without any meat, it's budget-friendly, too!
- So easy to make. This simple soup starts by sauteeing veggies to release the flavor, then cooking them in broth with the chickpea beans and orzo pasta. Let the orzo plump up in the savory broth, then finish with baby spinach, lemon juice, and fresh herbs. The whole dish is ready in less than 30 minutes, perfect for an easy weeknight dinner even the meat eaters will love!!
- Naturally vegetarian. I love Greek Lemon Chicken Soup, but if you're vegetarian or need a vegan-friendly soup for your next meal, this is a stellar alternative! It has all the flavor of the original but is made with chickpeas instead of chicken. It's the perfect plant-based soup to cozy up during the colder months!
Ingredient Notes
To make this delicious Lemon Chickpea Orzo Soup, you will need the following ingredients (full measurements in recipe card below):
- oil - avocado oil to sauté the veggies. Butter or extra-virgin olive oil will work, too.
- veggies - use the classic mirepoix mix of veggies, including onion, celery, and carrots. A little fresh garlic will give the broth a savory flavor.
- vegetable stock - to make this a vegan lemon chickpea orzo soup, use your favorite veggie stock.
- chickpeas - rinsed and drained canned chickpeas.
- orzo pasta - this will plump up in the broth and become tender.
- lemon juice - add this towards the end of the cooking time to keep the lemon flavor bright and strong.
- baby spinach - this will wilt almost instantly in the hot broth. Frozen spinach can also work in a pinch.
- fresh herbs - fresh dill and parsley are much more aromatic than dried herbs and are the perfect garnish.
- seasoning - Italian seasoning, salt, and pepper.
You will also need measuring cups and spoons, a medium or large pot, cutting board and knife, and a ladle.
How to Make the Best Lemon Chickpea Orzo Soup
- Sauté aromatics. Heat oil in a medium pot over medium heat. Add onions and garlic and sauté until onions are soft and translucent, about 2-3 minutes. Add in celery and carrots and continue to sauté for another 3 minutes, stirring often.
- Add stock. Add stock and bring it to a boil on high heat.
- Add chickpeas and orzo. Once the stock is boiling, add chickpeas, orzo and Italian seasoning.
- Cook. Cook uncovered on medium-high heat until the orzo is cooked through, about 10 more minutes, stirring occasionally to make sure the pasta doesn't stick to the bottom of the pot.
- Season. Once orzo is cooked, stir in lemon juice, baby spinach, parsley, and dill. Season with salt and pepper, to taste. Serve warm.
Recipe Variations
- Change the beans. Instead of chickpeas, use white beans, like cannellini or Great Northern beans.
- Add protein. This doesn't have to be a vegan or vegetarian soup! Feel free to add leftover rotisserie chicken and use chicken broth.
- Try a different pasta. Orzo is the perfect size and shape for soup, and it cooks very quickly! Really, though, you can add any type of pasta. Large varieties just take a little extra time to cook! Additionally, you can use whole wheat orzo for extra fiber or substitute gluten-free orzo to make this soup celiac-friendly.
- Tweak the veggies. There are many ways to adjust this soup to suit your preferences. For example, fresh spinach can be replaced with frozen spinach or a variety of other leafy greens, like Swiss chard, kale, etc. Feel free to sneak in some diced zucchini, too.
How to Serve
This Lemon Chickpea Orzo Soup is delicious served on its own, or paired with some of my favorite soup sides including:
For more recipes, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Make your own vegetable broth. Homemade is best! Using boxed broth works for quick dinners, but if you want even more flavor, simmer onion, celery, carrots, bay leaves, and any veggie scraps in a pot of lightly salted water until the broth has a rich flavor.
- Garnish with lemon zest. To play up the lemony flavor, add a little lemon zest on top of each bowl before serving.
- Simmer parmesan rind. For extra depth of flavor, simmer a parmesan rind in the lemony broth for a while. It will add a sweet, nutty, savory flavor to elevate this simple chickpea soup.
Storing and Freezing Instructions
How to Store
Allow the leftover soup to cool to room temperature, then store leftovers in an airtight container in the fridge for 3-4 days.
How to Reheat
Warm the soup in a pan on the stove or microwave it for several minutes. Add an extra squeeze of lemon juice after reheating.
How to Freeze
Soups with pasta can be frozen, but the noodles will plump up and become quite soggy after thawing. If you know you want to freeze the soup, consider leaving the orzo out and adding it when you reheat it.
FAQ
Yes! Orzo is a fantastic pasta to add to soup as it cooks quickly and has a similar texture to rice. It's essential in my lemon chicken orzo soup, this vegetarian version, creamy turkey orzo soup, and more.
Usually! Most pasta recipes use flour and water, although some include egg. You'll want to check the package ingredients, but most orzo recipes are safe for vegetarians and vegans.
You might be tempted to add lots of lemon juice early on to infuse its flavor into the broth, but it's actually best to add it towards the end. The longer it cooks, the more the flavor breaks down. You'll get a much stronger lemon flavor if you add it in the last few minutes of the cooking time or as a garnish.
More Hearty Vegetarian Soup Recipes
- 40 Best Vegetarian Soup Recipes
- Minestrone Soup
- White Bean Soup with Kale
- Persian Lentil Soup
- Alphabet Soup
- Hungarian Mushroom Soup
Tried this recipe?
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Almond Butter Granola Bars
Looking for the perfect snack for your kids' lunchboxes or for your own? Almond Butter Granola Bars packed are the perfect handheld snack any time of day. They are healthy, gluten-free, and have no refined sugar. So unlike the sugary boxed stuff, you know exactly what ingredients are in these bars. It's guilt-free snacking at it's finest.
With all the chaos of the back-to-school season, it can feel overwhelming to get everything on the school supply list, juggle the changing schedule, and ensure you have plenty of nutritious snacks on hand! Fortunately, these healthy granola bars are extremely easy to make, so you can make them once and tuck them into lunch bags (or purses) for a healthy snack on the go. One batch makes 12 no bake granola bars and lasts for months in the freezer, so you can easily make a double or triple batch to stock up for a while!
Why You'll Love These Almond Butter Granola Bars
- Unprocessed. Unlike store-bought granola bars, these homemade ones only contain a short list of ingredients you know and love, like almond butter, oats, honey, etc. No corn syrup, additives, fillers, or junk.
- Customizable. Prefer a different nut butter? Go for it. Want to add mini chocolate chips or pumpkin seeds? They would be great! There are lots of ways to make these no bake granola bars your own.
- Nutritious snack. With plenty of fiber from the oats and almonds, healthy fats from the almond butter, and just enough sweetness from the honey, these energy bars will tide you over without adding too much sugar. Serve with fresh fruit and/or a protein shake for an easy breakfast or a filling post-workout snack!
- So easy to make. The best part of these almond granola bars might be that they are so easy to make! Just toast the oats and almonds, combine the ingredients, chill, and slice. So much easier that you might have thought it would be to make granola bars from scratch!
Ingredient Notes
To make these no bake Almond Butter Granola Bars, you will need the following ingredients (full measurements in recipe card below):
- almond butter - or peanut butter for peanut butter granola bars instead.
- rolled oats - you want to use old-fashioned rolled oats, not quick oats.
- almonds - feel free to use sliced almonds or substitute with other types of nuts such as pecans or walnuts.
- honey - or keep it vegan by using maple syrup.
- coconut oil - or substitute with melted butter.
- chocolate - fold in some semi-sweet chocolate chocolate chunks or chocolate chips. Melt extra chocolate to drizzle on top, if desired.
You will also need measuring cups and spoons, large sheet pan, mixing bowl, spatula, and an 8x8-inch square baking pan.
How to Make the Best Almond Butter Granola Bars
- Toast oats and nuts. In a large sheet pan, add rolled oats and almonds. Toss to combine and spread out evenly. Bake in.a 350F preheated oven for 10-15 minutes until toasted. Keep a close eye on them towards the end to make sure that they don't burn.
- Add remaining ingredients. Transfer the toasted oats and almonds to a large mixing bowl. Add almond butter, honey, and melted butter. Use a spatula to mix until combined. If the mixture is warm from the toasted oats or melted butter, then let it sit at room temperature until completely cool.
- Fold in chocolate. Once cooled to room temperature, fold in the chopped chocolate.
- Chill. Line an 8x8-inch square dish with parchment paper and allow for an overhang on two sides (for easy removal). Add the granola mixture and spread it across the bottom. Use a spatula or the back of a flat bottomed measuring cup or glass to pack it in very tightly and evenly. Transfer the pan to the fridge and chill until set, about 30 minutes.
- Slice. Once hardened, carefully remove the large granola square using the parchment paper overhang. Use a sharp knife to slice horizontally in the middle. Then, make 5 vertical slices to create 12 rectangular bars.
- Add chocolate drizzle (optional). On any of the granola bars, add a drizzle of melted chocolate. Place back into the fridge until the chocolate is completely hard.
Recipe Variations
- Change the nut butter. You can make these with many different nut butters, including sunflower seed butter, pumpkin seed butter, etc.
- Make them gluten-free. For a celiac-friendly snack, use certified gluten-free oats.
- Use a different sweetener. Instead of honey, try maple syrup, agave syrup, or even brown rice syrup.
- Add more chocolate. Add in 1-3 tablespoons of cocoa powder to give these granola bars an extra chocolatey twist.
- Adjust the flavors. Play around with the flavors by adding in some apple chunks, or raisins - or try using cinnamon, apple pie spice, or pumpkin pie spice for a different flavor profile. You can also stir in some chia seeds, ground flax seeds, cacao nibs, unsweetened coconut flakes, and more for extra flavor and a range of nutritional benefits.
- Drizzle them with chocolate. This makes these bars more of a dessert than a snack, but you can melt dark chocolate chips and drizzle them over the bars for a sweet pop of flavor.
How to Serve
These homemade Almond Butter Granola Bars are delicious served on their own as a snack or breakfast on the go, or packed for lunch alongside some other snacks including:
For more recipes, see our 50 Best Healthy Snacks.
Recipe Tips and Tricks
- Chill before cutting. After baking, the granola bars will still be soft and pliable. Let them cool completely before slicing and wrapping.
- Prep the pan. Line the pan with parchment paper to make it easier to remove the bars in one piece.
- Store properly. Homemade granola bars will last for 2 weeks in an airtight container at room temperature, but they'll last for several months in the freezer! I like to wrap them in wax paper before storing for easy serving.
Storing and Freezing Instructions
How to Store
You can store homemade granola bars in an airtight container in the fridge for up to 2 weeks.
How to Freeze
These homemade granola bars are freezer friendly. To freeze, slice and place them on a parchment lined baking tray and freeze for an hour. Then transfer the bars into a freezer bag. They can be stored in the freezer for up to 3 months.
FAQ
Yes! You don't have to splurge on almond butter at the store-make your own! Toast the almonds on a sheet pan at 350 for 5-10 minutes to warm them up, then blend in the food processor until smooth and creamy (about 5-10 minutes). Stir this homemade creamy almond butter into the oat mixture, and bake like normal. You can mix and match different nuts, too.
Honey not only adds sweetness but also helps hold these chewy almond butter granola bars together. If you don't have any, replace it with another syrupy sweetener, like maple syrup or brown rice syrup.
That depends on the quality of your ingredients. Oats and honey aren't typically very expensive, but if you use local, raw honey or organic sprouted oats, they can be! Almond butter tends to be a bit pricey, but you can often get it for a more affordable price at Costco or other bulk stores. Fortunately, this recipe can be made with any nut butter, so you can adapt the quality of ingredients to your budget.
More Granola Recipes
Chewy Peanut Butter Granola Bars
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Veggie Pasta
This comforting Veggie Pasta dish combines your favorite seasonal veggies with pasta in a simple tomato sauce, infusing a bright flavor into each bite. It's fast enough to make any night of the week, yet so flavorful you'll want to serve it at your next dinner party. Grate some Parmesan on top, and dinner is served!
When you need a quick and easy dinner, sometimes you end up skimping out on veggies. Not with this recipe! This simple bowtie pasta dish is the best of all worlds: it's super quick to make, uses ingredients you probably have on hand, and has tons of vegetables. Turn it into a hearty main meal by adding cannellini beans, grilled chicken, or Italian sausage. Don't forget a hunk of crusty bread to sop up the sauce!
Why You'll Love This Veggie Pasta
- Ready in 30 minutes. Start the timer! You'll be ready to satisfy your pasta cravings in no more than 30 minutes, including the time it takes to cook all those fresh veggies, make the sauce, and simmer everything together. It's seriously fast!
- Vegetarian-friendly. Although you can serve this pasta with meat if you prefer, it's a fantastic vegetarian pasta dish. Serve it on Meatless Monday or as a veggie-friendly option at your next pasta night.
- Loaded with veggies. When I say veggie pasta, I mean it! There are 7 types of vegetables in this recipe, each of which adds a different texture and flavor. I love how the sweetness of the carrot plays with the brightness of the tomato sauce, and the mushrooms take on a meaty texture that makes the whole dish more satisfying. It's a celebration of the summer's finest and the easiest way to add more veggies to your plate!
Ingredient Notes
To make this delicious Veggie Pasta, you will need the following ingredients (full measurements in recipe card below):
- pasta - we use bowtie pasta (farfalle pasta) but feel free to choose any type of pasta shape and type that you prefer, including whole-grain pasta or gluten-free pasta.
- extra virgin olive oil
- veggies - we use a variety of vegetables including white button mushrooms, garlic, red onion, carrot, red bell pepper, broccoli, and cherry tomatoes.
- tomato sauce - this is regular canned tomato sauce, although you can use marinara sauce instead for a more robust flavor.
- seasonings - use a mixture of Italian seasoning blend, salt, and black pepper.
- Parmesan cheese - use for garnish. To make this recipe vegan, then use non-dairy Parmesan or leave out the cheese.
You will also need measuring cups and spoons, a large pot, strainer, large skillet with a lid, and a serving spoon.
How to Make the Best Veggie Pasta
- Cook pasta. Bring a large pot of salted water to a boil over medium-high heat. Add penne pasta and cook until al dente (fully cooked but still firm), about 8-10 minutes or according to package directions. Drain well and set aside.
- Sauté mushrooms. While the pasta cooks, heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add mushrooms and season with salt and pepper. Sauté for 5 minutes until golden browned on all sides.
- Cook veggies. Add onion, garlic, carrots, bell pepper, broccoli and tomatoes. Stir well until evenly combined.
- Add sauce and simmer. Add tomato sauce and Italian seasoning. Reduce heat to low and cover the lid. Simmer until all the veggies are tender, about 2-3 minutes.
- Add pasta. Stir in cooked penne pasta and toss well.
- Serve. Sprinkle with parmesan cheese and serve warm.
Recipe Variations
- Add protein. Serve this veggie pasta with grilled chicken breast, Italian sausage crumbles, or white beans to make it more filling.
- Make creamy vegetable pasta. Craving something decadent? Add 4-6 oz of cream cheese towards the end of the cooking time and let it melt into the sauce. It will add a tangy flavor and lusciously creamy texture.
- Add a dollop of pesto. Fresh herbs always pair well with pasta. For an extra pop of flavor, add a spoonful of fresh basil pesto to each bowl before serving.
- Spice it up. Add a teaspoon (or more) of crushed red pepper flakes to give the sauce a spicy kick.
How to Serve
This Veggie Pasta is delicious served on its own, or paired with some of my favorite pasta sides including:
- Garlic Breadsticks
- Kale Caesar Salad
- Whipped Ricotta Crostini
- Spinach Salad
- Pull Apart Garlic Bread
- Sautéed Brussels Sprouts
For more recipes, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Use your favorite veggies. There are many ways to adapt this recipe. It's great with zucchini, yellow squash, green beans, Swiss chard, kale, spinach, etc. Use whichever seasonal vegetables you prefer.
- Cook the mushrooms first. It's tempting to skip ahead and add all the veggies at once, but it's worth the extra effort to dry out the mushrooms first! They'll make the sauce less watery, take on a meaty texture, and absorb the sauce so much better.
- Play with garnishes. Parmesan is a classic garnish for pasta dishes, but you can also try adding a drizzle of olive oil, goat cheese crumbles, fresh parsley, sliced olives, or even a squeeze of fresh lemon juice.
Storing and Freezing Instructions
How to Store
Store leftover pasta in an airtight container in the fridge for 3-4 days.
How to Reheat
Microwave the leftovers for a few minutes, give them a good stir, and add a little extra cheese on top. You can also warm the leftovers in a skillet with an extra splash of water to loosen the sauce.
FAQ
Pasta can be a great way to serve more veggies, whether that's by making a dish loaded with veggies (like this one), using pasta made out of veggies, or sneaking in some frozen spinach or grated zucchini into your favorite jarred marinara sauce. I like to use a combination of these methods when possible. For this dish, you sauté many different vegetables together before simmering them in a tomato sauce with the cooked pasta. It's an easy way to serve lots of veggies in one sitting, but you can certainly use veggie-based pasta or a sauce made with hidden veggies to add even more veggies to your plate.
Yes, but you'll want to skip the sauté step, or the veggies will overcook. Just warm the roasted vegetables with the tomato sauce until heated through, then add the cooked pasta. Using precooked veggies makes this meal come together even faster, which is so convenient on those busy weeknights!
All vegetables can be paired with pasta in some way or another, but you will want to adjust the sauce and type of pasta depending on the season. For example, this summery veggie pasta uses bell peppers, garlic, onion, mushrooms, carrots, and broccoli, which soak up the flavor of the tomato sauce for a satisfying summer dinner.
In the spring, I like to make this lemony pasta primavera recipe with fresh asparagus, carrots, and more. During the colder months, you'll usually pair hearty vegetables with creamy sauces, like this butternut squash carbonara or this creamy mushroom pasta. There are lots of great pasta recipes to choose from!
More Vegetarian Pasta Recipes
- 40 Best Pasta Recipes
- Farfalle Pasta with Mushroom Rosé Sauce
- Pasta Primavera
- Broccoli Pesto Pasta
- Baked Feta Pasta
- Creamy Tomato Pasta
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.
Homemade Pop Tarts
These Homemade Pop Tarts buttery, flaky, and filled with sweet strawberry jam - a major upgrade on the store-bought kind! Drizzle them with a pink vanilla glaze and add a few sprinkles to complete the look. In a hurry? Use pre-made pie crust and store-bought jam for a lightning-fast breakfast treat!
Making your own pop-tarts from scratch at home may seem overly fussy or complicated, but believe me when I say it is worth it. Homemade is always better, especially when it comes to any type of pastry dough. This homemade pop tarts recipe makes the best breakfast treat or after-school snack, but you don't have to stop there. Serve them warm with a little whipped cream or vanilla ice cream for a melty, berries-and-cream-inspired summer dessert. So good!
Why You'll Love These Homemade Pop Tarts
- Completely homemade. Store-bought pop tarts are delicious in their own right, but nothing compares to homemade pie crust and jam made with fresh berries. The flavor doesn't even compare! These are so much better than the real thing, and you only need a handful of basic ingredients. Easy!
- Special breakfast treat. If you want to serve a breakfast your family will remember forever, these homemade strawberry pop tarts are such a special treat! They're great for special occasions, like birthdays or holidays, or to wow your guests at a special Mother's Day brunch or Valentine's Day feast.
- Easy to adapt. Think of this as your standard pop tart recipe and adapt it as needed. Change the fruit in the jam, use storebought jam, make your own pie crust, or buy some from the store...there are lots of ways to make it your own.
Ingredient Notes
To make this delicious Homemade Pop Tarts, you will need the following ingredients (full measurements in recipe card below):
strawberry jam - we made homemade strawberry jam using fresh strawberries, white sugar, and lemon juice. You can also substitute these ingredients for storebought jam.
- pie crusts - use either homemade or store-bought pie crust.
- egg - mix this with water to make an egg wash.
- confectioners' sugar - powdered sugar will thicken the glaze and add a little extra sweetness.
- heavy cream - for the glaze. Regular milk or half and half work well, too.
- vanilla extract - for flavor.
- liquid food colouring - we use pink food coloring to make the glaze pink, but you can substitute with any color that you like.
- sprinkles - white or rainbow look best with the pink glaze.
You will also need measuring cups and spoons, mixing bowls, a large pan, potato masher, candy thermometer, heat-proof bowl, plastic wrap, baking sheet, parchment paper, rolling pin, tape measure, sharp knife, whisk, pastry brush, and fork.
How to Make the Best Homemade Pop Tarts
First, make the jam filling.
- Boil. Place the strawberries, sugar, and lemon juice into a medium to large size pot over medium-high heat. Stir together and bring to a boil.
- Simmer. Once boiling, reduce the heat to medium, then allow the jam to simmer for 10 minutes, stirring occasionally.
- Mash. After 10 minutes, use a potato masher to mash the berries up. Allow the mashed berries to continue simmering until thick and jammy, about 5-10 more minutes, or until the jam reaches 220F on a candy thermometer.
- Cool. Transfer the jam to a heat-proof bowl, cover with plastic cling wrap, and place in the fridge to fully cool, at least 4 to 5 hours, or preferably overnight.
Next, assemble the pop tarts.
- Prep. When jam is cold, preheat the oven to 400F, and prepare a baking sheet with parchment paper.
- Roll pie crust. Prepare your pie crusts by rolling both pie crusts into about 13x9-inch rectangles each.
- Cut pie dough. Cut each rectangle into 8 equal rectangles (4 rectangles across x 2 rectangles high), creating 16 total rectangles.
- Make egg wash. In a small mixing bowl, whisk together egg with 1 teaspoon water.
- Assemble the pop tarts. Add about 1 tablespoon of cold jam into the center of half of the rectangles. Brush the perimeter of the filled rectangles with egg wash, then place the plain rectangles on top of the jam-topped rectangles.
- Seal edges. Use your fingers to firmly press the dough down around the filling, then use the tines of a fork to seal the edges of each pop tart. Use the fork to also prick the top of each pop-tart.
- Bake. Carefully transfer the pop tarts onto the parchment-lined baking sheet and brush the top of your pop tarts with the remaining egg wash. Place into the oven to bake for 15-20 minutes, or until golden brown. Transfer to a cooling rack, and allow to cool fully to room temperature before glazing.
Finally, glaze the pop tarts.
- Make glaze. When fully cooled, add confectioners' sugar, heavy cream, vanilla, and pink food colouring to a medium mixing bowl, then whisk together until smooth.
- Add glaze. Use a spoon to spread the glaze onto each cooled pop tart.
- Add sprinkles. Immediately, top with sprinkles. Allow the glaze to fully set before enjoying.
Recipe Variations
- Change the filling. Replace the strawberry jam with your favorite flavor, like blueberry jam, apple butter, raspberry jam, and more.
- Adjust the topping. Make a chocolate glaze for strawberry chocolate pop tarts, or add a splash of your favorite extract to give the simple vanilla icing a different flavor profile.
- Change the shape. Use a cookie cutter to make stars, hearts, flowers, or various other designs. This can get a little tricky when it comes to crimping the edges, but it's so much fun!
How to Serve
These Strawberry Pop Tarts are delicious served on their own for breakfast, or paired with some other kid-friendly morning recipes including:
- Best Old Fashioned Pancakes
- Egg Muffins
- Hash Browns
- Oat Porridge
- Almond Cranberry Granola Bars
- Banana Chocolate Chip Oatmeal Muffins
For more recipes, see our 45+ Breakfast Ideas for Kids.
Recipe Tips and Tricks
- Chill before baking. Your crust should always be as cold as possible before baking. Otherwise, the butter can melt out and leave you with a crumbly mess. If your pastry dough seems soft or flexible, pop it in the fridge to chill before baking. Trust me!
- Don't rush the jam. It might sound impossible to wait hours for the jam to cool, but if it's too warm, it will melt the butter in your dough and ruin your work. Make it the day before, if you can.
- Cut evenly. There's a little room for forgiveness since you will sandwich the layers of dough together, but your delicious homemade pop tarts will look a lot neater if each rectangle of dough is precisely the same size. I like to use a long, sharp knife or a pizza cutter along a flat edge.
Storing and Freezing Instructions
How to Store
Once baked, store pop tarts in an airtight container in the fridge for 3-4 days.
How to Reheat
These homemade pop-tarts are best served still slightly warm from the oven. If you have extras, pop them in a toaster oven or air fryer to warm up at 350 F for a few minutes.
How to Freeze
The pop tarts can be frozen before or after baking. To freeze and bake later, freeze them on a sheet pan lined with parchment paper, then transfer them to an airtight container or wrap them in plastic wrap. Bake from frozen. Leftover baked pop tarts can also be frozen and then rewarmed in a toaster oven.
FAQ
Yes, they should be. This homemade pop tart recipe has a strawberry filling and a dairy-based glaze. They must be stored in an airtight container in the fridge to stay fresh.
Yes! This is a fun, flaky alternative to regular pie crust. Follow the rest of the instructions like normal, but replace the pie crust with puff pastry. Make sure the oven is fully preheated and that the dough is very cold before baking. This will get you the best rise and the flakiest pastry.
Yes! You can freeze the pop tarts either before or after baking. If you want that freshly baked flavor, freeze the pop tarts on a cookie sheet before baking, then store them in an airtight container. Bake from frozen in a fully preheated oven. You may need an extra minute or two to compensate for the cold jam. If you know you want to freeze the pop tarts to bake later, leave the glaze off and decorate with a fresh batch right before serving. Baked pop tarts can also be frozen and stored for later. Since they've already been baked, they just need to be reheated.
More Sweet Breakfast Recipes
- 50 Best Breakfast Ideas
- Skillet Cinnamon Rolls
- Strawberry Muffins
- Nutella Crepes
- Glazed Lemon Blueberry Scones
- Quick and Easy Butter Croissants
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.
What Recipes to Cook in September
Are you wondering what to cook in September? Browse our collection of 51 best September recipes to cook for breakfast, lunch, dinner, and dessert!
It's September which in our house means it's officially fall! The weather is cooler, the kids are back in school, and our lives fall back into a normal routine. Our new collection of in season recipes to make this month starts to incorporate comfort foods, fall soups and salads, and dishes that incorporate in season fruits and veggies like apples and squash. Our round up of the 51 best recipes to cook in September includes fall breakfast and brunch recipes, cozy lunch recipes, comforting dinners, nostalgic appetizers and snacks, and warm baked desserts.
What is in Season in September
There are still an abundant of fruits and veggies in season during the month of September, and we start to see some fall produce showing up in our grocery stores or farmer's markets. Keep your eyes out for these fruits and vegetables in the month of September (click on the links below to see the recipes we have using that ingredient):
Holidays in September
The big holiday in September in both Canada and the US is Labor Day. If you are throwing a party to end off the summer, check out our collection of 60 Best Labor Day Recipes for ideas on what to include on your menu. We are also back in school this month so you may need some ideas for packing the kid's lunchboxes. Check out our 25 School Snacks or 30 School Lunch Ideas.
September Breakfast Recipes
- Applesauce Pancakes. Soft fluffy applesauce pancakes is the best fall breakfast, loaded with leftover applesauce, hint of cinnamon, and a delicious caramel apple topping.
- Cinnamon Apple Baked Oatmeal. Cinnamon Apple Baked Oatmeal is a delicious, filling make-ahead breakfast for fall - loaded with chewy oats, tender apples, crunchy walnuts, and cinnamon.
- Egg and Potato Breakfast Casserole. Egg and Potato Breakfast Casserole is an easy vegetarian breakfast bake loaded with veggies. It is completely customizable and can be made ahead of time.
- Apple Pie Fall Smoothie. Healthy Apple Pie Fall Smoothie is quick and easy to make in minutes, delicious and nutritious, and tastes like apple pie - without the calories.
- Peanut Butter Banana Toast. Peanut Butter Banana Toast is an incredibly simple yet healthy breakfast that's ready in a just 5 minutes. It's quick, satisfying, and protein-packed.
- Egg Muffins. Egg muffins are a quick and easy way to meal prep breakfast on-the-go, loaded with cheddar cheese, bacon or salami, and green onions. Make 12 in 30 minutes.
- Cinnamon Apple Oatmeal Muffins. Cinnamon Apple Oatmeal Muffins are fast, easy and delicious- loaded with apples, oats, and fall spices. A quick nutritious bite for breakfast or snack time.
- Herb Roasted Sweet Potatoes. Herb Roasted Sweet Potatoes are a quick easy side dish that's healthy, delicious, and flavorful. A perfect side for your holiday table, weeknight dinner, or brunch spread.
- Cinnamon Apple Granola. Cinnamon Apple Granola is quick and easy to make, tastes like apple pie, and is much better than store-bought - plus easier to make than you think!
- Butternut Squash Bread. Move over pumpkin, there is a new loaf in town! Butternut Squash Bread is moist, fluffy, flavorful, and brings the pumpkin spice season to your home.
September Lunch Recipes
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- Creamy Tortellini Soup with Sausage. Hearty and creamy tortellini soup with sausage, spinach and kale is total comfort food in a bowl. Make this flavourful one pot meal in under 30 minutes.
- Arugula Salad with Apple and Pecan. Arugula salad with apple and pecan is a quick and easy fall salad made with fresh seasonal ingredients in just minutes. Perfect for a holiday dinner table.
- Baked Chicken Quesadillas. Baked Chicken Quesadillas are cheesy, crispy, flavorful, and delicious. This family-friendly recipe is quick and easy to make in just 30 minutes!
- Tiktok Ramen. Tiktok ramen is savory, sweet and loaded with umami flavor. It's a quick and easy viral ramen hack with instant noodles, eggs, butter, garlic and soy sauce.
- Homemade Calzones. Homemade calzones are delicious little pizza pockets filled with cheese and toppings and baked until golden. This Italian favourite is easy to make at home.
- Ham and Cheese Pinwheels. Freshly baked from the oven, these Ham and Cheese Pinwheels are warm and tender with gooey melty cheese and sweet ham. Perfect for lunch or dinner!
- Spicy Mac and Cheese. This Spicy Mac and Cheese recipe is a spicy version of a beloved classic that takes this cheesy pasta to the next level with added spices for a kick.
- Spinach Salad. This Spinach Salad is a healthy and easy to make fall recipe with spinach, apples, cranberries, pecans, and feta tossed in homemade balsamic vinaigrette.
- Lemon Chicken Orzo Soup. Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl. This family favourite is like chicken noodle soup with a major upgrade.
- Beef and Bean Burritos. Hearty and filling beef and bean burritos are easy to make ahead, freezer-friendly, and take just 30 minutes for restaurant-quality Mexican food at home.
September Dinner Recipes
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- Homemade Hamburger Helper. Homemade hamburger helper is a family favorite but you can make a cheaper, healthier, and way tastier version at home, ready in just 30 minutes.
- Thai Turkey Meatballs in Coconut Curry. Thai turkey meatballs in coconut curry are the perfect weeknight dinner when you want something delicious, healthy, flavorful, and satisfying.
- Apple Cider Chicken with Butternut Squash. Quick, easy, one pan apple cider chicken with butternut squash, apples, and thyme, cooked in an apple cider sauce. Serve this fall meal in just 40 minutes.
- Vegetable Curry. This Vegetable Curry is a quick, delicious, and nutritious meal for the whole family to enjoy - loaded with veggies and chickpeas in a homemade curry sauce.
- Honey Glazed Roast Pork with Vegetables. Easy one pan honey glazed roast pork is moist, tender, and juicy, coated with an irresistible honey glaze and packed with potatoes, green beans and apples.
- Tater Tot Casserole. Tater Tot Casserole is classic comfort food that incorporates delicious layers of crispy tater tots, melted cheese and a creamy beef and vegetables mixture.
- Chicken Penne Pasta. Chicken penne pasta is a quick and easy dinner that is delicious, rich, creamy, and flavorful. It's a family favorite that's ready in under 30 minutes.
- Creamy Garlic Salmon. Creamy garlic salmon is a quick easy one-pan meal ready in under 30 minutes, with seared flaky tender salmon tossed in a delicious creamy garlic sauce.
- One Pot Lentils. Easy 20-Minute One Pot Lentils are a healthy, nourishing, and delicious vegan meal that is easy to make in a few simple steps. Make a big batch and freeze!
- Pecan Crusted Chicken. Pecan Crusted Chicken is a simple, delicious, and flavorful, quick and easy dinner ready in 40 minutes that can be baked in the oven or air fryer.
- Easy Meat Lasagna. Classic easy meat lasagna is the ultimate Italian comfort food with layers of tender lasagna, meaty tomato sauce, cheese filling and melted cheese on top.
September Appetizers and Snacks
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- Pizza Dip. Pepperoni pizza dip is creamy, rich, comforting, and delicious. This appetizer is easy to make, easy to prepare ahead of time, and easy to eat.
- Jalapeño Poppers. Jalapeño poppers are the perfect appetizer - spicy, crispy, cheesy, and creamy, toasted to golden brown perfection. Plus easy to make ahead and freeze well.
- Apple and Arugula Flatbread. Crisp apples, peppery arugula, crunchy pecans and warm, melty aged cheddar cheese … you seriously cannot go wrong with apple and arugula flatbread.
- 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.
- 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.
- Pesto Hummus. Smooth and creamy pesto hummus is a healthy, delicious and flavourful dip that is easy to make in just 5 minutes. It's vegan and gluten-free.
- Baked Apple Chips. One-ingredient homemade baked apple chips are healthy, light, crispy and so addictive. They contain no added sugar and are so easy to make at home.
- Fried Mac and Cheese Balls. Fried mac and cheese balls are crispy on the outside, creamy and cheesy on the inside, and have the perfect crunch. Best way to use leftover mac and cheese.
- Homemade Tater Tots with Bacon. Homemade tater tots with bacon are golden and crispy on the outside, yet soft and tender inside. They're packed with flavour and a total family favourite.
- Baked Mozzarella Sticks. Crunchy, cheesy, and paired with an awesome dipping sauce, these baked mozzarella sticks are just as amazing as what you would find in a restaurant.
September Desserts
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- Apple Turnovers. With a buttery, flaky crust and spiced sweet apple filling, these homemade Apple Turnovers are hands down one of the best ways to enjoy this seasonal fruit.
- Baked Apples. Baked Apples are soft, warm, and tender, with a crunchy sweet cinnamon oat filling. This cozy and comforting fall dessert is quick easy to make too.
- Chocolate Chip Cookies. Homemade chocolate chip cookies are soft and chewy, have perfectly crisp edges, and are loaded with chocolate chips. This classic cookie is quick and easy.
- Braided Lattice Apple Pie. This braided lattice apple pie is packed with cinnamon apples tossed in a caramel sauce and sealed in a buttery, flaky pie crust with a braided lattice top. Serve it with a scoop of Vanilla Ice Cream.
- Glazed Brown Sugar Bundt Cake. No one will be able to resist this perfectly sweet and moist, glazed brown sugar bundt cake. Made with Greek yogurt for major decadence and richness.
- Apple Crisp. Apple crisp with tender cinnamon-sugar apples and crispy oat topping is sweet, tart, and just as delicious as an apple pie but takes a lot less effort.
- Healthier Caramel Apple Fall Cheesecake. Decadent and light, homemade healthier caramel apple fall cheesecake is made with a graham cracker crust, topped with caramel apples and caramel sauce. It's fall heaven
- Pecan Sandies. Pecan Sandies are easy, slice and bake shortbread cookies loaded with pecans and literally melt in your mouth. They're sweet, buttery, nutty, and delicious.
- Applesauce Bread. Homemade applesauce bread is fluffy, moist, and delicious. Loaded with fall flavors that transforms your favorite snack into a loaf cake.
- Apple Cake. Easy Apple Cake has a dense and moist crumb and is loaded with fresh apples, cinnamon sugar, and nuts. It's quick, easy, and ready to eat in under an hour
More Fall Recipes
- 60+ Fall Dinner Ideas
- 50 Best Fall Side Dishes
- 50 Best Fall Desserts
- 40 Best Fall Appetizers
- 15 Best Fall Salad Recipes
- 40+ Cozy Fall Soup Recipes
Did You Make Any of These September Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of delicious recipes to cook this September. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Spinach Salad
This Spinach Salad is hearty, healthy, and quick and easy to make. This fall recipe pairs tender baby spinach with crisp apples, red onion, dried cranberries, pecans, and feta in a super simple homemade balsamic vinaigrette. It takes just moments to prepare, makes a filling lunch, or pairs well with any main course. It will quickly become a new family favorite!
I'm all about quick side dishes, especially during the week, and this easy spinach salad recipe is one of the best. It has delicious flavors my whole family enjoys, but it relies on ordinary ingredients I always keep in my pantry. It doesn't taste simple, though. All of the flavors really sing together, especially during the cool fall months. Pair it with everything from simple baked chicken to your favorite holiday feast. It's a keeper!
Why You'll Love This Spinach Salad
- Simple simple side dish. My favorite thing about this recipe is how easily it comes together. You only need a few simple pantry staples, like pecans, onions, and cranberries, and the ingredients for the dressing. This makes it a great option even when the pantry looks a little bare.
- Great fall flavors. Although you can make this salad any time of the year, the apples, onions, cranberries, and nuts are right at home in the fall and winter. It's a great healthy lunch for meal prep and is the perfect side salad for Thanksgiving or to serve with your holiday meal!
- Easy to adapt. Since this healthy spinach salad is such a simple recipe, there are many ways to adjust it to suit your flavor preferences. Change the fruits or greens, use a different dressing, or add protein to make it a main dish. See my suggestions below to really make it your own. You'll see why it's become a staple in our home!
Ingredient Notes
To make this delicious Spinach Salad, you will need the following ingredients (full measurements in recipe card below):
- baby spinach - use pre-washed baby spinach.
- apple - use any color you like, but cut it into thin slices. If you want to keep them from turning brown, dip the apple slices in lemon juice.
- red onion - thinly sliced onion adds a nice crunch and bite.
- pecans - rough chop pecans or use sliced almonds.
- dried cranberries - for a little sweetness. Dried cherries are a good substitute.
- feta cheese - crumbled into small pieces.
- balsamic vinegar - for a rich, tangy flavor.
- extra virgin olive oil - or your favorite neutral salad oil.
- Dijon mustard - to emulsify the vinaigrette.
- salt & ground black pepper - to taste.
You will also need measuring cups and spoons, mixing bowls, a whisk, and serving utensils.
How to Make the Best Spinach Salad
- Assemble. In a large mixing bowl, add spinach, sliced apple, onion, pecan, dried cranberries, and feta cheese.
- Make dressing. In a small mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until smooth.
- Toss. Add the dressing to the salad and toss well. Serve immediately.
Recipe Variations
- Play with the ingredients. Use dried cherries or apricots and candied pecans for extra sweetness. Replace the apple with pear and use blue cheese crumbles or creamy goat cheese instead of feta! It's also great with roasted butternut squash or sweet potatoes.
- Add protein. For extra protein, pair this simple spinach salad with crumbled bacon, sliced roasted turkey, hard-boiled eggs, garbanzo beans, or grilled chicken.
- Use your favorite dressing. Balsamic is the perfect vinegar to pair with spinach's earthy flavor, but I also enjoy using dressings made with red wine vinegar or apple cider vinegar.
- Change the greens. The spinach can be mixed with or replaced by another leafy green, like arugula, salad greens, or lettuce.
- Add a little sweetness. Drizzle a little maple syrup or honey into the vinaigrette for a sweet, fall flavor.
- Make a strawberry spinach salad. Replace the apple with fresh strawberries, add slices of grilled chicken, and use a creamy poppy seed dressing.
How to Serve
This Spinach Salad is delicious served on its own for lunch, or paired on the side of some of my favorite dinner entrees including:
- Butternut Squash Apple Soup
- Roast Stuffed Chicken
- Homemade Hamburger Helper
- Rice Pilaf with Carrots
- Chicken Penne Pasta
- Sheet Pan Thanksgiving Dinner
For more recipes, see our 60+ Fall Dinner Ideas.
Recipe Tips and Tricks
- Serve right away. Spinach is a very delicate green and will start to break down quickly once tossed in dressing. The leftovers should be stored with the dressing on the side and the salad right before serving.
- Rinse the salad well. Fresh spinach wilts quickly in the fridge. Rinsing the salad again in your salad spinner can perk it back up and ensure that it is nice and fresh.
- Make your own dressing. You need 5 simple ingredients to make your own salad dressing, which adds so much more flavor than the storebought stuff. It's worth the extra few seconds!
Storing Instructions
Spinach salad is best served right away. If you want to make enough for leftovers, place the salad in an airtight container and store the dressing on the side. The leftover salad will stay fresh for 3-4 days.
FAQ
Yes! Fresh spinach leaves can be eaten raw or cooked. Spinach salads are a great way to eat more leafy greens, and spinach tastes especially great with nuts, fresh and dried fruits, and a little cheese. Most people prefer to eat baby spinach in salads and reserve the larger leaves for cooking, like in this creamed spinach.
Spinach has an earthy flavor that pairs especially well with the sweetness of balsamic vinaigrette.
If you aren't a big fan of spinach, try using baby spinach instead of full-sized leaves. They have a milder flavor and texture and can be eaten just like your favorite salad greens.
More Fall Salad Recipes
- 15 Best Fall Salad Recipes
- Arugula Salad with Apple and Pecan
- Apple Walnut Salad
- Fall Harvest Salad with Butternut Squash and Apple
- Sweet Kale Salad
- Thanksgiving Salad
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.
Roasted Zucchini
Roasted Zucchini is a light and healthy summer veggie side dish. This recipe is easy to make using a handful of simple ingredients including herbs, Parmesan, and balsamic to give it lots of fresh flavor. It's my favorite way to use the extra zucchini from the garden! Serve it alongside your favorite pasta dishes, grilled meats, and more.
During the summer months, we go through a lot of zucchini. Although I also like to make Zucchini Bread or Zucchini Fritters, sometimes you need something simple. This easy roasted zucchini recipe requires minimal effort: toss the zucchini slices with the olive oil and seasonings, roast in a hot oven, then sprinkle with freshly grated Parmesan cheese and a drizzle of vinegar for a little acidity. It's the perfect weeknight side, or you can meal prep several trays to add to your lunches through the week!
Why You'll Love This Oven-Roasted Zucchini
- Incredibly easy side dish recipe. This easy recipe has only 4 basic steps: preheat the oven, season the zucchini, bake, and serve. It's done from start to finish in about 40 minutes, most of which is hands-off. What's not to love?
- Roast a lot of zucchini at once. One batch uses about a pound of zucchini, but you can certainly make a double or triple batch, then add the extras to pasta dishes or save them in the fridge for leftovers. It's a great way to use pounds of zucchini quickly!
- Buttery and fragrant. The best thing about roasted zucchini is how it cooks down. When properly roasted, it has a slightly nutty, buttery flavor that moves from veggie mode into meaty, savory mode, similar to roasted eggplant or mushrooms. It tastes more like a main dish than a side! I can't help but sneak bite after bite.
Ingredient Notes
To make this delicious Roasted Zucchini, you will need the following ingredients (full measurements in recipe card below):
- fresh zucchini - rinse and trim the squash into one-inch wide rounds. You can use any type of summer squash.
- extra virgin olive oil - this is essential to help the seasonings stick to the sliced zucchini and develop the skin on the outside.
- fresh thyme or oregano - finely chopped.
- seasonings - stick with salt, garlic powder, and ground black pepper.
- Parmesan cheese - Grate a little fresh Parmesan over the top for a savory, salty flavor.
- balsamic vinegar - You can use balsamic glaze, but just a little drizzle of high-quality balsamic vinegar will wake up the zucchini and offer a nice contrast of flavor.
You will also need a measuring cups and spoons, a large bowl, baking sheet, parchment paper, and a kitchen knife.
How to Make the Best Roasted Zucchini
- Season zucchini. In a large mixing bowl, combine zucchini, oil, thyme, garlic powder, salt, and pepper. Toss well until evenly coated.
- Bake. Transfer the zucchini to a large baking sheet and spread in an even layer. Bake in a 400F preheated oven until tender and golden brown on the edges, about 25-30 minutes.
- Serve. Sprinkle with parmesan cheese and drizzle with balsamic vinegar.
Recipe Variations
- Adjust the seasonings. Feel free to use dried herbs instead of fresh (about ⅓ as much) or to substitute dried Italian seasoning.
- Change the cut. This recipe results in nice, slightly thick rounds of tender zucchini. If you prefer smaller bites, trim the zucchini into thinner rounds, make zucchini spears, or cut the half moons into little wedges. Just adjust the baking time if you use a smaller cut, and always cut evenly sized pieces regardless of the shape you choose.
- Roast some extra veggies. Add sliced onion, fresh garlic, and halved tomatoes on the same tray before roasting. They'll all taste amazing together and you can serve them as a topping for pasta or as a simple summer side.
- Try a different squash. This recipe can be made with any type of summer squash, like yellow squash, different types of zucchini, etc. Use a few different varieties for a range of colors and textures.
- Use the air fryer. Instead of the oven, cook the zucchini slices in the air fryer. Shake the basket several times to get a nice skin and let the air fryer preheat for 5-10 minutes before adding the slices.
How to Serve
This Roasted Zucchini is delicious served on the side of a late summer or early fall dinner such as:
- Greek Chicken Souvlaki Skewers
- Garlic Butter Salmon
- Ribeye Steak
- Avocado Pesto Pasta
- Honey Garlic Shrimp Skewers
- Creamy Pesto Chicken
For more recipes, see our 60+ Summer Dinner Ideas.
Recipe Tips and Tricks
- Preheat the oven. For the best texture, you need to expose the zucchini to high heat quickly. Otherwise, you can end up with soggy zucchini, which isn't very appetizing. Let the oven get nice and hot first.
- Don't rush. The amount of time your zucchini needs to roast will depend on the heat of your oven and the zucchini's size and moisture content. Focus more on what the zucchini looks like, not what the timer says.
- Use a sheet pan. You need a shallow, flat sheet for roasting, not a baking dish. Zucchini has a lot of moisture, and it needs to evaporate quickly. A regular sheet pan is ideal for this.
Storing and Freezing Instructions
How to Store
Store any leftover roasted zucchini in an airtight container in the fridge for 3-4 days.
How to Reheat
The best way to reheat zucchini is to pop it in the microwave for a minute or two or bake it in a 350 F oven for 5-10 minutes until heated through. Sprinkle with extra parmesan.
How to Freeze
Freeze a container of roasted zucchini for up to 3 months. Thaw in the fridge before adding the cooked squash to pasta or other dishes. Just remember that after thawing, the zucchini will be even softer than usual.
FAQ
When cut into 1-inch thick slices, zucchini takes about 25-30 minutes to roast at 400 F.
Yes. However, the thawed, cooked zucchini will be quite soft. It's best to add to dishes that don't require much additional cooking, as the squash will begin to break apart pretty quickly.
Yep! Zucchini roasts incredibly well. Although it is a tender vegetable, it gets a nice skin in the oven and takes on a golden brown color. The inside of the zucchini becomes tender and buttery, which pairs wonderfully with Parmesan cheese, fresh herbs, and balsamic vinegar. It's a quick and easy way to prepare an abundance of zucchini quickly!
More Zucchini Recipes
- Stuffed Zucchini Boats
- Fried Zucchini
- Baked Zucchini Fries
- Lemon Zucchini Bread
- Zucchini Lasagna
- Air Fryer Zucchini Chips
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.
Mango Pineapple Tropical Smoothie Bowl
Loaded with tropical fruits and flavors, this Mango Pineapple Tropical Smoothie Bowl is the most refreshing way to start the day. A mixture of tropical fruits transform into a thick, sorbet-like filling that pairs perfectly with extra fruit, coconut flakes, and granola sprinkled on top. This summer bowl is way more fun to eat than a smoothie, is ready in just 5 minutes, and tastes like a tropical vacation!
Smoothies are so quick and easy to make, but sometimes you want something a little heartier for breakfast. Smoothie bowls are the perfect solution! Since the smoothie has such a thick consistency, it's more like eating a fruity dessert for breakfast! Plus, this tropical fruit smoothie bowl relies on frozen fruit, so it's easy to enjoy its summery taste even in the coldest months of the year. Delicious!
So, we are spending the week at an airbnb in Hawaii, which puts me in a tropical mood. So of course we have to do as the Hawaiians do and smoothie bowl! Yes, I just used that as a verb. This tropical smoothie bowl is refreshing and light. So perfect for summer!
But, in all seriousness, who says you have to be in Hawaii to enjoy this delicious blend of heaven? I could eat this back in Canada any time of year.
Why You'll Love This Tropical Smoothie Bowl
- More satisfying than a regular smoothie. Smoothie bowls have a much thicker consistency, which holds up the chia seeds, granola, and other toppings similar to yogurt or pudding. This makes it feel much more filling and satisfying than sipping a regular smoothie.
- Ready in 5 minutes. It takes just 5 short minutes to prepare two servings of this recipe! That's fast enough to make even on those days you're rushing out the door.
- Tons of tropical flavor. The frozen pineapple, mango, and pineapple add plenty of sunny tropical flavor for a bright start to the day.
- Easy way to eat more fruits. If you struggle to eat enough fruits and veggies each day, start by sneaking extra into your breakfast! Each bowl contains pineapple, mango, and banana, plus anything else you add on top. It feels nice to get a few servings of fruit first thing in the day!
Ingredient Notes
To make this delicious Mango Pineapple Tropical Smoothie Bowl, you will need the following ingredients (full measurements in recipe card below):
- frozen pineapple & mango - these are easy to keep on hand any time of year and give the smoothie mixture a creamy consistency.
- banana - fresh banana makes any smoothie extra creamy and adds a nice sweetness.
- almond milk - to thin out the creamy smoothie. Coconut milk is a good alternative, but you can really use any milk you like or even fruit juice.
Smoothie Bowl Toppings
Our favorite things to top this smoothie bowl with are:
- granola - try our homemade granola!
- fruit - we use cubed mango and pineapple and banana slices.
- shredded coconut
- chia seeds
You will also need a high-powdered blender and two shallow serving bowls.
How to Make the Best Tropical Smoothie Bowl
- Blend. Combine pineapple, mango, banana and almond milk in a blender. Blend until smooth. Note that the mixture will be very thick.
- Serve. Pour into two shallow bowls and arrange the toppings on top. Serve immediately.
Recipe Variations
- Add protein. Add a scoop of your favorite protein powder to increase the protein content. Vanilla works great with the tropical flavors.
- Make a tropical green smoothie bowl. Add ½ cup of fresh spinach (or more) to sneak some greens into your day.
- Make it creamy. Add a few spoonfuls of your favorite Greek yogurt for an even creamier texture.
- Play around with healthy mix-ins. There are plenty of ways to top these delicious smoothie bowls, depending on your favorite flavors. Add more fresh fruit, like some fresh blueberries or kiwi slices, drizzle some vanilla yogurt, sprinkle flax meal or hemp seeds, etc.
- Make a drinkable smoothie. Love the tropical flavor but in a rush to get out the door? Add extra non-dairy milk or even a splash of pineapple juice or orange juice until the smoothie reaches the right consistency.
How to Serve
This Mango Pineapple Tropical Smoothie Bowl is delicious served on its own for breakfast or as a snack. You can also pair it as part of a large breakfast spread including some classics:
- Best Old Fashioned Pancakes
- Mediterranean Scrambled Eggs
- Hash Browns
- French Toast
- Caprese Frittata
- Breakfast Strata
For more, see our 50 Best Breakfast Ideas.
Recipe Tips and Tricks
- Freeze your own fruit. It's pretty easy to find frozen mango and frozen pineapple in the grocery store, but you can certainly freeze your own. Cube the fresh fruits into even-sized pieces, then spread them on a sheet pan lined with parchment and freeze until solid. Transfer to a freezer-safe container and use as desired.
- Use a food processor. Due to the thicker consistency of the smoothie bowl smoothie, it may be easier to blend the frozen fruits in a food processor instead of a regular blender.
- Use fresh fruits. If you have fresh mango or pineapple on hand, feel free to use frozen banana slices for the frozen element. It's important to use at least some frozen fruit to get the right thickness, though.
Storing and Freezing Instructions
How to Store
Just like a regular smoothie, smoothie bowls are best served fresh. If needed, you can usually refrigerate the bowl for an hour or two or keep it cold in the freezer, but the frozen fruits will soften pretty quickly at room temperature.
How to Freeze
Since these smoothies are so thick and loaded with frozen fruit, they freeze quite well. Portion any leftover smoothie into a freezer-safe container, then freeze solid for up to 2-3 months. To serve, thaw the smoothie in the fridge for a few hours or let it soften at room temperature for a bit. Stir to incorporate any liquids and add any mix-ins right on top.
FAQ
A smoothie bowl is basically a thick smoothie with fun toppings, so you can use all the same smoothie ingredients but adjust the thickness. To do this, you want to use as much frozen fruit as possible and the least amount of milk you can. The frozen fruit will stay nice and thick even after blending, and you only need a little liquid to bring the mixture together. This works great in this pineapple mango smoothie bowl recipe.
In other recipes, you may find that need to make other adjustments. Consider adding a teaspoon of flax meal, a tablespoon of chia seeds, or a dollop of nut butter for that thick, creamy consistency.
Since this smoothie bowl is made with just a few simple ingredients, it's pretty easy to make to order. But it also freezes wonderfully for easy meal prep! Just freeze the smoothies in individual serving sizes using freezer-safe containers. Let them thaw in the fridge overnight, then stir or blend as desired in the morning. Be careful not to let them thaw for too long, or the mixture will be loose and runny.
To stick with that tropical vibe, focus on adding more tropical flavors on top, like fresh banana slices, coconut flakes, and extra fresh mango and/or pineapple. Granola adds a nice crunch and tastes great with the tropical flavors. I also like to add nuts and seeds for extra fiber and healthy fats, like chia seeds, hemp seeds, etc.
That's just the start, though! Feel free to use whatever toppings you like, like fresh raspberries, kiwis, blackberries, yogurt, sliced almonds or cashews, and more. Make it your own!
More Smoothie Recipes
- Berry Smoothie Bowl
- Green Smoothie Bowl
- Healthy Mango Yogurt Smoothie
- Strawberry Banana Smoothie
- Majoon (Banana and Date) Smoothie
- Green Detox Smoothie
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.
Coconut Cream Pie
This Coconut Cream Pie made from scratch features a graham cracker crust topped with a creamy homemade coconut pudding filling and freshly whipped cream. It tastes (and looks) like heaven on earth.
If you're a coconut fiend just like me, you already know that coconut cream pie towers over other options. That rich, creamy coconut filling is loaded with real coconut shreds, coconut milk, and coconut extract, so there's no shortage of coconut flavor here! It's the best dessert for the hottest days of summer, but since it uses mostly pantry staples, it's just as easy to make in the dead of winter, too.
Why You'll Love This Coconut Cream Pie
- Completely homemade. The only ingredient you won't be making yourself is the graham crackers for the crust. Everything else is completely homemade, and you can feel the love in every bite. It tastes just like grandma used to make!
- The best coconut pudding. Many recipes compromise on the filling, opting for instant pudding mix instead of making it from scratch. Homemade pudding is so easy to make and this one pulls out all the stops. The egg yolks add a rich, custard-like flavor and I like to add coconut shreds and coconut extract for lots of coconut flavor in every bite. It's truly the star of the show and honestly, I could eat it by the spoonful all on its own!
- The graham cracker crust. I love coconut cream pies so much and this graham cracker twist on the traditional homemade pie crust is amazing. It adds plenty of stability, required no rolling, and provides a crunchy texture and sweet flavor that I look forward to in every bite. What's not to love?
- Easy to follow recipe. It sounds complicated, but it's not. As the graham cracker crust cools from the oven, heat the creamy filling on the stove, then refrigerate overnight. The next day, dollop mountains of pillowy whipped cream, sprinkle toasted coconut flakes, and serve.
Ingredient Notes
To make this delicious Coconut Cream Pie, you will need the following ingredients (full measurements in recipe card below):
- graham cracker crumbs - to speed up the process, either buy preground graham cracker crumbs or blitz them up in a food processor.
- white sugar - a small amount of sugar adds a little extra sweetness and a nice crunch that gives this coconut pie some needed texture. We also need sugar in the filling.
- melted butter - unsalted butter is the perfect glue to bind the no bake pie crust together.
- coconut milk - shake or mix the can well first.
- whole milk - for a little extra richness.
- shredded coconut - for real pieces of coconut in every bite.
- salt
- egg yolks - to add a creamy richness and custard-like flavor.
- cornstarch - this will thicken the filling to help it hold its shape when slicing.
- unsalted butter - for a glossy, creamy filling.
- coconut extract - to play up the coconut flavors.
- vanilla extract - adds flavor to the filling and whipped cream topping.
- heavy cream - only use high-fat heavy cream intended for whipping.
- confectioners' sugar
- toasted coconut flakes - optional, but recommended for an eye-catching garnish.
Baking Tools
You will also need the following baking tools and equipment:
- measuring cups and spoons
- mixing bowls
- 9-inch pie pan
- medium saucepan,
- sifter
- whisk
- plastic wrap
- electric mixer for the whipped cream topping.
How to Make the Best Coconut Cream Pie
First, make the graham cracker crust.
- Combine ingredients. In a medium mixing bowl, add the graham cracker crumbs, sugar, and melted butter. Use a fork to mix well until well combined.
- Fill pie pan. Pour the crumb mixture into a 9-inch pie pan. Use a flat-bottomed measuring cup to press the mixture into the bottom and sides of pan.
- Bake. Place into a 350°F preheated oven to bake for 11 minutes. Remove from the oven and allow to cool a bit while you make the filling.
Next, make the coconut cream pie filling.
- Heat milk. Add coconut milk, milk, shredded coconut, and salt into a medium saucepan. Heat over medium heat, until simmering.
- Combine other ingredients. Meanwhile, while milk is heating up, add eggs and sugar to a large mixing bowl, and whisk until smooth. Sift in the cornstarch, then whisk again until smooth.
- Add hot milk. Once the milk is hot and simmering, remove from heat and slowly drizzle the hot milk into the egg mixture, while whisking simultaneously. After all of the milk has been added, pour the custard back into the pot.
- Continue to heat. Place the pot (with custard) back on the stove and heat over medium heat, while constantly stirring until lightly bubbling. Once bubbling, continue to cook and stir for exactly 45 seconds, then remove from the heat.
- Add remaining ingredients. Add in the butter, vanilla, and coconut extract, and whisk to combine.
- Chill. Pour the custard into the cooled crust, cover the surface of the custard with plastic wrap, then place into the fridge for at least 8 hours or preferably overnight.
Then, make the whipped cream topping.
When ready to serve, prepare the whipped cream by adding the heavy cream, confectioners' sugar, and vanilla to a large mixing bowl. Beat with a whisk or electric hand mixer until stiff peaks are achieved.
Finally, assemble the coconut cream pie.
Dollop whipped cream onto cool pie, then garnish with toasted coconut flakes (if using). Serve immediately or keep in fridge until ready to enjoy.
Recipe Variations
- Make it dairy-free. Despite all the milk in the filling, this recipe is surprisingly easy to make dairy-free. First, replace the whole milk with unsweetened coconut milk (I like the boxed stuff) and use chilled coconut cream for the whipped topping. If you need to avoid butter, use butter-flavored shortening or coconut oil in the crust as well. That's it!
- Use a flaky pie crust. If you prefer a baked pie crust with your coconut cream pie, I totally understand. My Puff Pastry Pie Dough is my go-to for hand pies, lattice pies, and more. Be sure to blind bake and cool it completely before adding the cream filling.
- Use a cookie crust. Give this classic pie a twist by making a crust out of Nilla Wafers, Oreos, or your favorite type of cookie.
- Add a meringue topping. If you love that mountain of fluffy meringue on Lemon Meringue Pie, you can certainly use that instead.
How to Serve
This Coconut Cream Pie is delicious served on its own, or paired with a warm or hot drink. Some of my favorites to pair with this are:
Recipe Tips and Tricks
- Don't rush the process. The number one mistake bakers make with cream pie recipes like this one is that they try to make it all at once. If the cookie crust is still warm when you add the filling, it will become soggy. If you add the whipped cream to the warm pie filling, it will melt into a puddle. Everything needs to be nice and cold.
- Double-check your ingredients. There are so many variations of coconut products out there that it's easy to grab the wrong thing. If you use sweetened coconut products, the pie will be way too sweet, and if you don't add enough fat, it won't have enough flavor. Use full-fat canned coconut milk, not coconut cream or the thinner coconut milk from the refrigerator section. The coconut shreds should be unsweetened, too.
- Watch the whipped cream. It's very easy to over-whip the cream, which causes it to curdle and then eventually split into butter. When it starts to thicken up, slow down and stop right at stiff peaks.
Storing and Freezing Instructions
How to Store
This easy coconut cream pie recipe should always be stored in the fridge when not being served. For the best flavor, let it sit on the counter for about 30 minutes before serving.
How to Freeze
For longer storage, freeze this homemade coconut cream pie recipe on a sheet pan. Once the whipped cream is firm to the touch, wrap it in several layers of plastic wrap and freeze for 1-2 months. Before serving, place the whole pie in the fridge and thaw completely. The whipped cream might separate slightly, and the crust may become a little bit soggy, but it will still taste great!
FAQ
There are many different variations of coconut cream pie out there, but I like to keep it simple with fluffy homemade whipped cream made with heavy whipping cream, powdered sugar, and a little vanilla extract. It's pillowy, creamy, and not too sweet, which lets that creamy coconut filling shine.
The baking world is divided about this. Traditionally, coconut cream pies are made with a flaky crust. However, this type of crust tends to absorb moisture from the filling without adding much texture or flavor. Plus, you have to mess with making dough, rolling it out, and blind baking it as well. Meanwhile, graham cracker crusts add texture, flavor, and extra sweetness and only require minimal effort to assemble and bake. Plus, I love the way the graham cracker crust tastes with the coconut filling, which makes it a clear winner in my book.
The creamy coconut pie filling is basically a rich pudding made with egg yolks similar to custard. It must be heated on the stove until the mixture thickens. If your filling is runny, it means you likely did not cook the milk mixture long enough before pouring it into the pie shell. You'll know when it's ready -- the thin, milky mixture will become thick and harder to stir, producing bubbles that pop and splat open. When done, the thickened mixture should also coat your spoon, and if you swipe your finger across the back of your spoon, it should leave a line.
More Pie Recipes
- 25 Easy Pie Recipes
- Banana Cream Pie
- Lemon Meringue Pie
- Key Lime Pie
- Braided Lattice Apple Pie
- Classic Blueberry Pie with Lattice Top
Tried this recipe?
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Stuffed Zucchini Boats
Stuffed Zucchini Boats are a fun, low carb dinner filled with a hearty meat sauce, topped with cheese, and baked until melty and bubbly. This classic dish is perfect for the height of zucchini season, and a true family favorite!
Fresh zucchini is one of the most versatile late summer veggies, working well in everything from Zucchini Bread to Zucchini Muffins to Zucchini Fries. These delicious zucchini boats let this vegetable show off its versatility. After roasting, the zucchini flesh is soft and tender, similar to al dente pasta, and soaks up all the flavors in the meaty sauce. It's low in carbs, high in veggies, and loaded with flavor - what's not to love?
Why You'll Love These Stuffed Zucchini Boats
- Naturally low carb. If you're trying to watch your carbs or sneak more veggies into your life, this recipe is a great option! Tender zucchini stands in for pasta, and you won't even miss it, thanks to all the flavors in the sauce and the ooey gooey cheese on top.
- Family-friendly flavors. Meaty tomato sauce tends to be a hit with people of all ages, and the melted cheese certainly helps. Even picky eaters will make an exception when they realize just how much flavor each of these stuffed zucchini boats has.
- Great for meal prep. While roasting the zucchini halves, make a big pot of the filling, then assemble, bake, and store your leftovers in meal prep containers. Serve them with a simple side salad, and you'll have a healthy, microwave-friendly main course to enjoy the next day!
Ingredient Notes
To make these delicious Stuffed Zucchini Boats, you will need the following ingredients (full measurements in recipe card below):
- zucchini - these need to be halved lengthwise. Remove any seeds.
- oil - you need olive oil to drizzle on the zucchini, and vegetable oil to brown the meat.
- ground beef - choose whichever percentage of fat you prefer or substitute with a different ground meat such as ground lamb, ground turkey, or Italian sausage.
- onion and garlic
- tomato sauce - use canned or jarred tomato sauce.
- seasonings - keep it simple with a little bit of Italian seasoning, salt, and ground black pepper. Salt and pepper adds flavor early on to ensure the zucchini tastes great, too (not just the filling and topping).
- cheese - shredded mozzarella cheese will melt really well while the Parmesan adds a rich flavor.
- parsley - chopped for garnish.
You will also need measuring cups and spoons, a sharp knife, melon baller or spoon, a large pan, a large saucepan, and a spatula.
How to Make the Best Stuffed Zucchini Boats
- Prep the zucchini. Cut each zucchini in half lengthwise and use a spoon to carefully scoop out the flesh to create a thick shell or "boat", about ¼ inch to ½ inch thick. Place the zucchini in a row, cut side up, on a large sheet pan or casserole dish. Drizzle with olive oil and sprinkle with salt and pepper, to taste. Bake in a 375F preheated oven for 15 minutes.
- Prepare the filling. Heat oil in a saucepan over medium-high heat until the oil is sizzling hot, about 1 minute. Add ground beef and cook until browned on all sides, about 5 minutes. Use a spatula to break up the beef into small pieces to help even browning. Add onion, garlic, Italian seasoning, salt, and pepper. Stir well and cook until fragrant, about 1 minute. Stir in tomato sauce and reduce heat to low. Simmer for 5-10 minutes until thickened, then remove from heat. If it is too watery, continue to simmer until thickened.
- Assemble. Fill each zucchini shell with equal amounts of meat sauce and top with equal amounts of mozzarella and parmesan cheese.
- Bake. Bake for another 15 minutes, until zucchini is tender and cheese is melted and golden brown. You can also pop it into the broiler on high for 2-3 minutes at the end until the cheese melts and is golden brown and bubbly.
- Serve. Sprinkle chopped parsley on top and serve warm.
Recipe Variations
- Change the protein. Feel free to use any ground meat you prefer. For zucchini pizza boats, use precooked Italian sausage crumbles or sliced pepperoni.
- Make vegetarian zucchini boats. For a vegetarian meal, replace the meat with extra veggies, plant-based crumbles, cooked lentils, or rinsed and drained black beans.
- Make a taco filling. Once you have roasted the zucchini boats, you can fill them with anything! They're wonderful with taco meat and cheddar cheese on top. Serve with sour cream, green onion, salsa, and your favorite taco fixings.
- Make a zucchini casserole. Arrange the zucchini boats in a baking dish and cover with a little extra sauce before adding the cheese on top. The zucchini will wick up the flavor from the sauce on the outside and become even softer.
- Add more veggies. Add bell peppers, spinach, or roasted mushrooms to the filling for an extra dose of veggies. You can also use yellow summer squash instead of traditional green zucchini.
How to Serve
These Zucchini Boats are delicious served on its own for a low carb lunch or dinner, or paired with a soup, salad, or carb heavy side dish for a more filling option including:
- Roasted Red Pepper and Tomato Soup
- Quinoa Spinach Power Salad
- Twice Baked Potatoes
- Greek Rice
- Simple Italian Salad
- Garlic Knots
For more recipes, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Choose the right size zucchini. There is a wide range in zucchini sizes, and technically, you can use any size, but you want to aim for medium zucchini that still have immature seeds inside. The flesh and zucchini skin will be nice and tender after roasting, and the meat will have a mild, slightly buttery flavor. Look for zucchini between 1.5 - 3 inches in diameter.
- Salt the zucchini. This will help remove the excess liquid that can make most zucchini recipes soggy. Simple, but important!
- Add flavor to every layer. Zucchini, on its own, is very mild and can easily be bland. Season every layer from the zucchini boats to the meat filling! It makes a big difference.
Storing and Freezing Instructions
How to Store
Store any leftover zucchini boats in an airtight container in the fridge for 3-4 days.
How to Reheat
The microwave is the quickest way to reheat your zucchini boats, but you can also bake them at 350 F for 5-10 minutes or until fully heated.
How to Freeze
Chill and freeze the zucchini boats on a sheet pan, then transfer to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before reheating. Keep in mind that the zucchini will be even softer after thawing and reheating.
FAQ
It depends on the size of the zucchini, but the shells should be baked for 15 minutes at 375 F, then baked with the filling and cheese for an additional 15-20 minutes or until the zucchini is tender and the cheese is melted and bubbly.
Yes, but roasted or baked zucchini will be even softer after cooking, thawing, and reheating. Your boats might not be quite as boat-shaped if you do this, but they will still taste great.
There are many variations, but I like to make lasagna-like zucchini boats with a meaty marinara sauce and lots of melted cheese on top. Try replacing the tomato filling mixture with taco meat, buffalo chicken, Sloppy Joe's, and more. Get creative with it!
More Zucchini Recipes
- Cheesy Baked Zucchini with Marinara
- Lemon Zucchini Bread
- Zucchini Lasagna
- Air Fryer Zucchini Chips
- Zucchini Bites
- Zucchini Fritters
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.
Lemon Zucchini Bread
This glazed Lemon Zucchini Bread is moist and tender with a burst of lemon. It's amazing how a little fresh lemon zest and a simple lemon glaze can transform ordinary zucchini bread into something zesty and bright - and the glaze makes it taste more like a cake than a quick bread. Plus, just like the classic, we still sneak in veggies with a ton of fresh zucchini, but you can't even tell when you taste it!
Zucchini bread is one of the best ways to use up all excess zucchini - which we seem to have a ton of at the end of the summer season. I love classic zucchini bread, but sometimes you need something a little different. This lemon zucchini loaf has become my new go-to zucchini bread recipe, and it always disappears quickly! Serve it at breakfast with a cup of coffee or as a simple summer dessert.
Why You'll Love This Lemon Zucchini Bread Recipe
- Fun twist on a classic. Traditional zucchini bread has a hearty, buttery flavor and is usually seasoned with a bit of cinnamon for warmth. Some even add nuts or chocolate chips. This zucchini lemon bread has a brighter, summery flavor, and the sweet lemon glaze completely changes the flavor profile. Instead of warm and cozy, it's light with a bright citrus flavor. It tastes like summer!
- So moist and tender. Thanks to the fresh zucchini, eggs, and vegetable oil, this delicious lemon zucchini bread has a very soft, tender texture. Plus, it's a fantastic way to use up a lot of zucchini quickly!
- Great for brunch and breakfast. Quick breads can be served any time of day, and this one would fit right in with any weekend breakfast, brunch, or afternoon snack. It's lovely with a cold glass of homemade lemonade or a warm cup of tea.
- Freezer-friendly. If you don't know what to do with all that zucchini in your vegetable garden this summer, just bake an extra loaf or two of this lemon zucchini bread and freeze it for a taste of summer in the middle of winter.
Ingredient Notes
To make this delicious Lemon Zucchini Bread, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - scoop and level regular all purpose flour.
- granulated sugar - for just enough sweetness.
- baking powder - always use fresh baking powder and sift out any clumps.
- baking soda - using both baking powder and soda ensures your zucchini bread will bake thoroughly.
- ground cinnamon
- salt
- grated zucchini - this is essential. You can use small, tender zucchini or remove the seeds from a large zucchini before grating.
- vegetable oil - regular vegetable or canola oil will keep this bread extra soft and tender.
- eggs
- vanilla extract - for a delicious flavor in both the zucchini bread and the lemon glaze.
- lemon zest - added to the cake to complement the lemon flavor in the glaze.
- lemon juice - fresh is best, but you can use bottled in a pinch.
- powdered sugar - this will thicken the glaze and make it easy to pour.
You will also need measuring cups and spoons, a 9-inch loaf pan, a large bowl, a whisk, a medium mixing bowl, a spatula, a toothpick, a wire rack, a whisk, and a small bowl.
How to Make the Best Lemon Zucchini Bread
- Combine dry ingredients. In a large mixing bowl, combine all the dry ingredients including flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk together until evenly distributed.
- Add zucchini. Add grated zucchini and mix well until evenly combined.
- Combine wet ingredients. In a medium mixing bowl, combine all the wet ingredients including vegetable oil, eggs, vanilla extract, and lemon zest. Whisk well until smooth.
- Add wet to dry. Pour the wet mixture into the dry ingredients and use a spatula to mix together until just combined and no dry ingredients are visible. Do not overmix the batter.
- Pour batter. Lightly grease a 9x5-inch loaf pan with some cooking oil or butter. Pour the batter into the prepared loaf pan and smooth out the top with a spatula or the back of a spoon.
- Bake. Bake in a 350F preheated oven for 55-60 minutes on the middle rack until golden brown and a toothpick inserted into the center of the cake comes out clean.
- Cool. Let cool for 10-15 minutes, then invert to remove the loaf. Place on a wire cooling rack to cool completely.
- Make lemon glaze. In the meantime, whisk together lemon juice, powdered sugar, and vanilla extract until smooth.
- Serve. Drizzle the glaze over the loaf. Slice and serve.
Recipe Variations
- Glaze (or don't). The lemon glaze adds a light, summery flavor to this zucchini bread recipe, but if you're trying to eat less sugar, you can certainly do without it. In that situation, consider adding a little extra lemon zest to the bread and replacing the vanilla extract with lemon extract.
- Add poppy seeds. Lemon poppyseed is a classic combination! Add 2 tablespoons of edible poppy seeds to the batter before baking. After glazing, sprinkle an extra pinch or two on top for a garnish.
- Make lemon zucchini muffins. Bake the batter in muffin cups (20-30 mins) for a smaller, bite-sized treat.
How to Serve
This Lemon Zucchini Bread is delicious served on its own for brunch or as a dessert. We like it paired with a hot or cold drink such as:
Recipe Tips and Tricks
- Make a double batch. This lemon loaf freezes really well and is a lovely dessert to enjoy in winter.
- Fully bake. One of the trickiest things about baking quick breads is being patient and letting the bread bake all the way. This loaf needs essentially an entire hour. Test the middle with a toothpick, and if it comes out clean, it's ready.
- Let the glaze harden. Before you wrap up the loaf, let the tart lemon glaze firm up. It will be much easier to wrap and will look way nicer when you slice it later!
- Use the food processor. Instead of using a box grater, try the grater attachment on your food processor to speed up the grating process.
Storing and Freezing Instructions
How to Store
Store the leftover zucchini bread at room temperature in an airtight container or wrapped with plastic wrap for 3-4 days.
How to Reheat
The easiest way to reheat a slice of zucchini bread is to pop it in the microwave for 20-30 seconds.
How to Freeze
Wrap the cooled loaf in several layers of plastic wrap or aluminum foil, then store in the fridge for several months. Thaw in the fridge before slicing and serving.
FAQ
Yes! Lemon lifts the flavor of zucchini and hides any veggie flavor, making it an easy way to convince picky eaters to eat more veggies. The zucchini flavor takes a backseat to the bright lemon flavor, which is the most prominent flavor, especially with that mouthpuckering lemon glaze.
You can generally replace all purpose flour with a 1:1 gluten-free flour replacement in most quick bread recipes. The flavor and final texture may change depending on the brand, and be careful to measure carefully to make sure there are enough dry ingredients to absorb all the moisture.
It depends on your particular recipe. Some recipes are formulated to use the excess water from the zucchini, while others need you to remove as much as possible. Be careful to read the recipe card fully and follow the instructions.
More Zucchini Recipes
- Fried Zucchini
- Zucchini Lasagna
- Cheesy Baked Zucchini with Marinara
- Zucchini Fritters
- Air Fryer Zucchini Chips
- Zucchini Bread
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.
Taro Bubble Tea
Homemade Taro Bubble Tea is cold and creamy with a nutty vanilla flavor, a vibrant purple color, and little pops of chewy boba pearls. It's the perfect cold drink for hot days! The best part? This milk tea shop favorite is a lot easier to make at home than you think!
Taro is a starchy root vegetable common in Southeast Asia. Although the root looks brown and hairy on the outside, the white interior is speckled with little pops of purple. When it cooks down, taro root has a beautiful purple color and a creamy, vanilla-like flavor that reminds me of a vanilla milkshake or horchata. This taro milk tea recipe uses taro powder instead of fresh taro root, which makes it very easy to prepare. Just grab a few basic supplies from your local Asian market and make it any time you want!
Why You'll Love This Taro Bubble Tea
- Easy to make. This homemade bubble tea is made by steeping your favorite dried tea, then mixing it with taro powder, milk, and a little sweetener, then adding the chewy tapioca balls. So easy!
- Ready in one hour. I know that sounds like a long time for a beverage, but that includes the time it takes to rehydrate the boba pearls and chill the tea. Make the most of this time by preparing a double or triple batch and you'll be able to serve homemade boba tea any time!
- Sweet and creamy. Even if you're not familiar with taro root, don't skip this recipe! The powdered root adds a nutty, sweet flavor and creamy texture that is refreshing and comforting. Plus, that purple hue is just so pretty!
- Save some money. If you're a regular at your local bubble tea shop, you know how much those sweet drinks add up! When you prepare your tea at home, you'll save money in the long run. This will also allow you to control the quality of your ingredients, too!
Ingredient Notes
To make this delicious Taro Bubble Tea, you will need the following ingredients (full measurements in recipe card below):
- tea - use your favorite type of unflavored tea, like black tea or regular green tea.
- taro powder - this powder adds lots of taro flavor quickly and easily.
- water
- milk - or full-fat coconut milk.
- sweetened condensed milk - or honey, to taste.
- ice cubes - optional.
- boba tapioca pearls - these are easy to find in Asian grocery stores or online.
- brown sugar - or honey to sweeten the boba syrup.
You will also need measuring cups and spoons, a medium mixing bowl, whisk, medium pot with lid, fine mesh sieve, and 2 serving glasses with wide straws.
How to Make the Best Taro Bubble Tea
- Steep tea. In a medium mixing bowl, add teabag and boiling water. Allow the tea to steep for 5 minutes.
- Make milk tea. Remove the tea bag and add taro powder, milk and condensed milk. Mix well until smooth and transfer to the fridge to chill completely, about 30 minutes.
- Make tapioca pearls (boba). In the meantime, bring 4 cups of water to a boil over high heat in a pot. Add tapioca pearls and turn the heat down to medium-low. Cook for 20-25 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan.
- Rest. Turn off the heat. Cover the lid and let the tapioca pearls rest in the hot water for another 20-25 minutes.
- Drain. Drain the pearls through a fine mesh sieve and return to the saucepan.
- Add sweetener. Add in brown sugar and 2-3 tablespoons of water. Stir well and heat over medium heat until the sugar dissolves and the syrup starts to thicken a bit, about 4-5 minutes. When the pearls are fully cooked through, they should be soft and chewy.
- Assemble the bubble tea. Divide the cooked tapioca pearls into two tall glasses. Add 2 ice cubes and add taro milk tea over top. Give the drinks a quick stir and serve with wide straws.
Recipe Variations
- Play up the purple color. Most taro powders add food coloring to give you a distinct purple color. If you choose one without that, you can always add a few drops of your favorite food dye.
- Make dairy-free taro tea. If you can't tolerate dairy or are vegan, look for non-dairy milk, like coconut milk or almond milk, and use non-dairy sweetened condensed milk.
- Make a taro latte. Ditch the tapioca pearls and the ice, and make a hot taro latte! Infuse the tea in hot water, but then stir in the sweetened condensed milk and taro powder directly in the mug. Steam the milk, stir it in, and pour a little foam on top. Such a lovely way to start the day!
How to Serve
This Taro Bubble Tea is delicious served on its own, or paired with some of my favorite cookies including:
For more recipes, see our 50 Best Cookie Recipes.
Recipe Tips and Tricks
- Make extra. If you're a fan of bubble teas, you might want to double or triple this recipe! The leftovers store well in the fridge, so you can enjoy a purple bubble tea every day.
- To boba or not. Consider the boba pearls optional. If you don't like them, don't make them! The taro milk tea is delicious without them, too.
- Use fresh boba pearls. If your dried tapioca pearls are old, they may take a long time to plump up. For the best results, use a fresh package and let them cook until they're tender and chewy.
- Check the ingredients. Some store-bought taro powders already contain sugar, so you may not need to add any extra.
Storing and Freezing Instructions
How to Store
Once prepared, your taro tea can be stored in an airtight container in the fridge for 5-7 days. The leftover boba can last in a separate container for 2-3 days. When you're ready, simply serve the chilled tea with your homemade boba.
How to Freeze
The pearl milk tea, including the boba pearls, can be frozen in ice cubes or any freezer-safe container for 1-2 months. Allow the mixture to thaw in the fridge, then shake well before serving.
FAQ
Taro root powder itself is naturally caffeine-free, but most taro milk tea is made with either black or green tea bags, which do contain caffeine. If you prefer to avoid caffeine, use decaffeinated tea bags instead.
Taro milk tea is starchy and creamy with a buttery, nutty flavor with hints of vanilla. It tastes a little bit like coconut, and it's especially lovely when sweetened! The boba pearls add a little extra sweetness and a pleasantly chewy texture that makes this drink really fun to eat.
Taro boba is made by infusing iced green or black tea with milk, sweetener, taro starch powder, and chewy tapioca pearls.
More Drink Recipes
- Matcha Milk Tea
- Mango Bubble Tea
- Homemade Peach Iced Tea
- Strawberry Milk Tea
- Blackberry Milkshake
- Iced Mocha
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.
Ribeye Steak
Better than the steakhouse, tender and juicy Ribeye Steak with a perfect seared crust is garlicky, buttery and packed with so much flavour. All it takes is a few simple ingredients and a cast-iron skillet or grill pan. It is surprisingly super quick and easy to make at home in under 30 minutes! Complete the meal with a side of Creamy Mashed Potatoes and Roasted Vegetables.
It can be intimidating to cook a big piece of steak, especially when good ribeye steaks cost so much! But I promise that you can enjoy the perfect ribeye steak at home, even if you're a total novice. Follow the simple step-by-step directions below and use a meat thermometer to check for doneness. It's so easy and ensures you get the perfectly cooked steak every time. You'll be a pro in no time!
Why You'll Love This Ribeye Steak Recipe
- Adapt to any cut of steak. Once you know the secrets to cooking ribeye steak, you can apply the same technique to other cuts. It's a tried-and-true method you can stand by again and again.What You Need to Make Ribeye Steak
- Simple but effective. You don't need to use any special gadgets or fancy ingredients to make a good steak. This recipe uses the simplest of seasonings-salt and black pepper-to draw out the flavor and get a great crust. Then, you baste in garlic butter to lock in moisture and the ribeye's rich flavor. It's heaven every time!
- Ready quickly. The best thing about this ribeye recipe is how quickly it comes together. It's done from start to finish in just 30 short minutes. That's quick enough for a busy weeknight when you're starving as you walk through the door, but it's so flavorful that you'll want to make it for dinner parties or special occasions, too.
Ingredient Notes
You really don't need a whole lot to make a delicious and juicy steak. To make this delicious Ribeye Steak, you will need the following ingredients (full measurements in recipe card below):
- ribeye steak - make sure to get good quality steaks about 1-inch thick and weighing ½ pound each.
- salt and pepper
- olive oil - for brushing the grill pan or cast-iron skillet.
- butter - for basting on the steak during the cooking process.
- garlic - for flavour.
And don't forget an indoor grill pan (if you are not using an outdoor grill) and tongs to flip the steaks over. You can also cook these steaks on a cast-iron skillet.
How to Make the Best Grilled Ribeye Steak
First, prepare the steaks by transferring them out of the fridge 20-30 minutes before you begin, and let them rest at room temperature. Then, pat the steaks dry and season with salt flakes and pepper.
Now it's time to grill. Brush olive oil over a grill pan or skillet and heat over medium high heat for 3-4 minutes. Place steaks on the grill and cook for 1 minute, then rotate it 90 degrees to create criss cross grill marks and cook for another minute.
Add butter and minced garlic and baste the steaks by repeatedly pouring the butter and garlic mixture over the steaks with a spoon. Cook until level of desired doneness is reached (see below), then let it rest for 5 minutes before serving.
What is the Difference Between Medium-Rare, Medium, and Well-Done Steak?
- For rare, cook until the internal temperature reaches 130-135 F. A rare steak will be charred and brown on the outside but completely red in the inside. The meat is very soft.
- For medium rare, cook until the internal temperature reaches 135 F. A medium rare steak is tender, soft, and moist with warm red center.
- For medium done, cook until the internal temperature reaches 140 F. has a hot center with almost no pink.
- For medium-well, cook until the internal temperature reaches 155 F. A medium-well steak is cooked fully through with no pink inside. It is more fleshy and resistant.
Recipe Variations
- Increase the quality. Since this steak is so simple, quality makes a big difference. Splurge on a nice dry aged ribeye or wagyu, and use high-quality butter, freshly ground black pepper, and fresh garlic.
- Use different cuts of meat. Use this recipe to cook your favorite steaks, like sirloin steak, New York strip steak, filet mignon, etc. This recipe also works just as well for bone-in or boneless ribeye steaks, but be sure to temp along the bone to gauge doneness.
- Try a compound butter. Compound butters are made by incorporating fresh herbs, garlic, lemon zest, and any of your favorite aromatic ingredients into fresh butter. Use garlic herb butter, roasted garlic butter, or your favorite compound butter for maximum flavor.
How to Serve
My favorite way to serve Ribeye Steak is with an assortment of complimentary side dishes including:
- Garlic Mashed Potatoes with Sour Cream
- Baked Sweet Potato Wedges
- Mediterranean Roasted Vegetables
- Baked Potato
- Sautéed Asparagus
- Balsamic Roasted Carrots
For more recipes, see our 40 Best Vegetable Sides.
Recipe Tips and Tricks for Making the Perfect Steak
- Season generously. The only need salt and pepper to season these steaks before grilling. For this recipe, you will need a full teaspoon of each.
- Make sure the grill or skillet is hot. To get the perfect sear on your steak, it is important that your pan is hot before you place the steaks inside.
- Baste the steak. Once you add your butter and garlic, make sure to baste the steak by repeatedly pouring the butter and garlic mixture over the steaks with a spoon. This adds to much more depth of flavour, adds a beautifully seared crust, and really enhances the taste and texture of the meat.
- How to check for doneness. Check for doneness by inserting a digital meat thermometer into the center of the meat to get a quick measurement. This tool is very useful when cooking meat for checking doneness.
- Let the steak rest. Once your steak is done, let it rest for 5 minutes before serving. Giving it a rest helps the flavours to develop even further.
Storing and Freezing Instructions
How to Store
Store any leftover steak in an airtight container in the fridge for 3-4 days.
How to Reheat
The secret to reheating steak is to heat it gently. Ditch the microwave and warm the steak in a cast iron skillet or bake it in the oven at 250 F until it is warm all the way through.
How to Freeze
Cooked steak can be frozen for up to 3 months in an airtight container.
FAQ
Preheat the pan over medium-high heat first, then sear the first side of the steak for about 2 minutes. Flip it, give the second side a good sear, and add your favorite butter and garlic. Baste the steak in the butter mixture, and let it cook until the inside of the steak reaches the proper internal temperature. The cooking time will vary depending on the thickness of the steak. Let the steak rest for 5-10 minutes before slicing and serving however you'd like.
That really comes down to personal preference. There are lots of ways to cook ribeyes, and they each have their own unique pros and cons. Grilling is a great option and I love how it adds a smoky flavor, but you can also use an indoor grill pan or a regular cast iron pan. The most important part is to season the steaks well and sear them in a hot pan (or on a hot grill) to get a nice crust. Basting in butter adds lots of extra flavor, but don't be tempted to cut too early - steak needs a chance to rest to redistribute the juices.
For best results, I like to use a mix of both. Butter will brown and burn very quickly, so it is not a great candidate for searing. However, butter adds great flavor that brings out the richness of the steak. Start by searing the steak in oil, then add butter, garlic, and any other seasonings to baste the steak. It's the best of both worlds.
More Beef Steak Recipes
- Souvlaki Beef Shish Kebabs
- Korean Beef Steak Tacos
- Korean Beef Steak Rice Bowl
- Surf and Turf Steak and Lobster Tails
- Easy Summer Grilling Recipes
Tried this recipe?
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Watermelon Popsicles
Watermelon Popsicles are exactly what you need to weather the hot summer months: they're fruity, refreshing, and sweet without being overly sugary. Plus, they only take five minutes to prep before freezing! Made with real watermelon and only two other ingredients, these popsicles can't be beat.
Homemade popsicles don't require any special skills or equipment either, besides a basic popsicle mold and a standard blender. Just blend the ingredients, fill the molds, and freeze -then repeat all summer long for an easy and craveable treat you won't think twice about offering to adults and kids alike.
Why You'll Love These Watermelon Popsicles
- Made with real fruit. Not all popsicles are created equal-some are made of artificial colors and flavorings. These fantastic watermelon popsicles don't contain any of that! The main ingredient is real, fresh watermelon, so you can serve them guilt-free.
- Only 3 ingredients. Watermelon popsicles are incredibly easy to make because the ingredients are so simple! Just watermelon, honey, and lemon juice-that's all you need to turn five minutes into delicious frosty popsicles.
- Better than store-bought! You may never have to buy popsicles again! This recipe is so fast and convenient-plus, you can control exactly what goes into them, adjusting them to your tastes or accommodating allergies and dietary preferences as needed!
Ingredient Notes
To make these delicious Watermelon Popsicles, you will need the following ingredients (full measurements in recipe card below):
- watermelon - if you don't have watermelon on hand, you can try to replicate this recipe with similar melons like cantaloupe and honeydew or a fruit of your choice.
- honey - you can also use agave nectar or maple syrup at a 1:1 ratio in place of the honey. You can also use an equal measure of sugar, simple syrup, or sugar alternatives like stevia or coconut sugar.
- lemon juice - fresh-squeezed lemon juice is best, but you can use concentrate if that's all you have. Lime or orange juice will also work in a pinch, but will change the flavor of the popsicles slightly.
You will also need measuring cups and spoons, a blender or food processor, popsicle mold, and popsicle sticks.
How to Make the Best Watermelon Popsicles
- Blend. Add cubed watermelon, honey, and lemon juice in a blender or food processor. Blend until smooth, about 2-3 minutes.
- Fill mold. Slowly pour the watermelon mixture into the popsicle molds until it almost fills to the top, leaving about a ½-inch space from the rim. Close the lid and add popsicle sticks.
- Freeze. Transfer the filled mold to the freezer until the popsicles are frozen completely, about 4 hours (or up to overnight).
- Serve. To serve, run the popsicle mold under hot water for a few seconds to loosen and release from the mold.
Recipe Variations
- Make creamy popsicles. For pale pink watermelon popsicles with a creamy texture, add ½ cup full-fat coconut milk or Greek yogurt.
- Play with the flavor. Swap out the lemon for fresh lime juice! The acidity really balances the sweetness of the fresh fruit.
- Try different fruits. This method works great for other fruits as well. Try replacing some of the watermelon with honeydew, cantaloupe, fresh strawberries, peaches, and more. Don't strawberry watermelon popsicles sound lovely?
- Add herbs. A little fresh mint will make these fun treats even more refreshing on a hot summer day!
How to Serve
These Watermelon Popsicles are a refreshing treat to enjoy on a hot day. If serving as part of a larger dessert spread, try including some of our other favorite summer treats such as:
- Fresh Fruit Tart
- Strawberry Shortcake
- Blueberry Cupcakes
- Key Lime Pie
- S'mores Bars
- Cherry Cheesecake
For more recipes, see our 40 Best Summer Desserts.
Recipe Tips and Tricks
- Pick the right watermelon. The perfect watermelon should be heavy and have a big yellow or orange spot where it sat in the field to grow. Large webbing is also considered a plus, but bruises and dents in your watermelon are a no-no.
- Give it a boost. Because these watermelon popsicles are so simple, you can jazz them up or give them an extra healthy edge. Add chia seeds or toss in greens or berries to sneak in more nutrition!
- Use fun molds. Presentation matters! Kids will love these watermelon popsicles, but they might be even more excited to see them come in different shapes like stars, dinosaurs, or even fish.
Storing Instructions
Keep them in the popsicle mold in the freezer for up to 3 months. You can also transfer them (once frozen solid) into a Ziploc freezer bag and store them in a single layer for up to 3 months.
FAQ
Yes! Watermelon is so sweet and sugary that you can skip the sugar completely, but you'll get a better texture and flavor if you add a little sweetener. When foods are cold, we can't taste nearly as much sweetness, which is why most ice creams and popsicles have lots of extra sugar. Plus, honey is a type of inverted sugar, which will help prevent the popsicles from being overly icy. You only need a little bit to make a big difference!
Since the watermelon will be blended in the food processor, you don't need to worry about cutting perfect slices. The easiest method is to trim the top and bottom of the watermelon to make it sit flat on your cutting board. Then, use your knife to shave away the green rind. This will leave just the bright red fruit inside, which you can cube or chop however you'd like.
Yes! Most fresh fruits and veggies get mushy after freezing, which is why you want to eat these homemade watermelon popsicles while they're still nice and cold. This will preserve the texture and prevent you from dealing with any mushiness. They're very refreshing!
More Frozen Dessert Recipes
- Strawberries and Cream Popsicles
- Watermelon Sorbet
- No Churn Vanilla Ice Cream
- Strawberry Popsicles
- Mango Frozen Yogurt
- Strawberry Sorbet
Tried this recipe?
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Shrimp Tacos with Lime Crema Slaw
These Shrimp Tacos with Lime Crema Slaw are made with soft tortillas, juicy and tender shrimp seasoned with classic Mexican spices, and a delicious cabbage and cilantro slaw tossed in homemade lime crema sauce. It's the perfect summer weeknight meal, ready on your table in about 20 minutes. Backyard patio, these soft tortilla tacos are waiting for you!
I rely on this easy shrimp tacos recipe way more than you'd expect! It's such a great recipe -quick, easy, and full of flavor - and the whole family loves it. We can easily eat this dish every night of the week, especially during the hot summer months! The lime-infused cabbage slaw adds extra texture and flavor that pairs perfectly with the savory, spicy shrimp. It's a real crowd pleaser!
Why You'll Love These Shrimp Tacos
- Ready in less than 30 minutes. We all need a few easy weeknight dinner recipes we can keep in our back pocket for busy nights, and these spicy shrimp tacos are the perfect choice. While the shrimp cooks, you can prepare the slaw and warm the tortillas to have the entire meal ready at once. It's my favorite way to get dinner on the table quickly!
- Light and summery. Just like my fish tacos, these zesty shrimp tacos are packed with flavor without being over the top. They're light and refreshing yet loaded with so much flavor, thanks to the homemade taco seasoning and fresh ingredients. It's perfect for the warm summer months, but we like to make them all year long.
- Minimal ingredients required. No one wants to shuttle arms full of ingredients to the counter to throw together dinner. This recipe looks like it has a lot of ingredients, but most of those are spices! The other ingredients are super simple pantry staples most of us already have on hand.
Ingredient Notes
If you love my fish tacos, then you will love these. To make this delicious Shrimp Tacos, you will need the following ingredients (full measurements in recipe card below):
- shrimp - I used large white shrimp. Prepare the shrimp by peeling, deveining and removing the tails.
- seasoning for the shrimp - made with a combination of cumin, garlic powder, cayenne pepper, paprika, lime juice, oil, and salt.
- lime crema slaw - made with a combination of shredded cabbage, cilantro, garlic, sour cream (or Greek yogurt), mayonnaise, lime juice, and salt. For the cabbage, you can use regular cabbage or purple cabbage. I used both.
- soft taco tortillas - corn tortillas or flour tortillas. Use corn tortillas if you want to keep this dish gluten-free.
- toppings - I topped these tacos with avocado. You could also top it with guacamole or pineapple salsa.
You will also need measuring cups and spoons, and mixing bowls.
How to Make the Best Shrimp Tacos
- Make the lime crema slaw. In a small mixing bowl, combine sour cream, mayonnaise, lime juice, and salt. In a medium mixing bowl, toss together cabbage, cilantro, and garlic. Pour in half the lime crema sauce into the slaw and toss to combine. Save the rest of the sauce to drizzle on top.
- Prep the shrimp. Peel and devein the shrimp and remove the tails. Use a paper towel to pat the shrimp completely dry.
- Cook the shrimp. You can cook the shrimp in a skillet over the stove, in the air fryer, or on the grill.
- To pan-fry: Heat oil in a large skillet over medium-high heat until hot, about 1-2 minutes. Add shrimp and cook until it turns orange and opaque, about 4-5 minutes. Add seasoning including lime juice, cumin, garlic powder, paprika, cayenne, and salt. Toss to coat evenly. Cook for another 2 minutes and remove from heat.
- To air fry: In a medium mixing bowl, combine shrimp, olive oil, lime juice, cumin, garlic powder, paprika, cayenne, and salt. Toss to combine and let it sit for a few minutes. Then, transfer to the air fryer basket and air fry at 350F for 13 minutes, shaking the basket halfway.
- To grill: In a medium mixing bowl, combine shrimp, olive oil, lime juice, cumin, garlic powder, paprika, cayenne, and salt. Toss to combine and let it sit for a few minutes. Then, thread the seasoned shrimp onto skewers and place them on a grill over medium-high heat. Cook for 2-3 minutes per side until shrimp and pink and cooked through.
- Heat tortillas. Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
- Assemble the tacos. Add a spoonful of slaw to each taco, top with 4 shrimp and sliced avocado. Drizzle a spoonful of lime crema sauce on top. Serve with lime wedges on the side, if desired.
Recipe Variations
- Mellow the heat. My seasoning mix includes cayenne pepper, which gives these tacos a kick of heat. Feel free to skip it to tone them down or replace it with a mild chili powder to keep the flavor without the heat.
- Play around with toppings. I love the combination of fruit salsas and seafood! This easy shrimp taco recipe pairs wonderfully with pineapple salsa, mango salsa, and more.
How to Serve
These homemade Shrimp Tacos with Lime Crema Slaw are delicious served on its own with some classic Mexican sides:
- Guacamole
- Pico de Gallo
- Refried Beans
- Mexican Street Corn (Elote)
- Pinto Bean Soup (Sopa Tarasca)
- Black Beans and Rice
For more recipes, see our 25 Mexican Side Dishes.
Recipe Tips and Tricks
- Make a shrimp taco salad. Serve the crunchy slaw and cooked shrimp over a bed of greens, and add a handful of tortilla chips and a drizzle of extra crema sauce. Feel free to add your favorite toppings, like slices of avocado, fresh cilantro, sliced red onion, a little lime juice, slices of jalapeño pepper, and more.
Storing Instructions
How to Store
Once prepared, store the leftover shrimp and slaw in separate containers in the fridge for 3-4 days.
How to Reheat
I prefer to lightly microwave the shrimp or warm it in a skillet on the stove while I warm the tortillas in the microwave. Place the cold slaw on top and serve!
FAQ
You can use any type of raw shrimp, but I prefer to use large shrimp whenever possible. The larger size keeps them from overcooking and gives you a little more bite. Either use fresh shrimp or thaw frozen, uncooked shrimp in the fridge.
Typically, shrimp is served warm in a warm tortilla with cold sauces, slaws, and toppings. Corn tortillas are prone to breaking, so it's important to warm them before folding.
It's optional. Many people avoid pairing seafood and cheese, but to each their own! If you do add cheese, opt for something creamy or tangy, like cotija, or feta cheese.
More Taco Recipes
- 15 Best Taco Recipes
- Fish Tacos with Lime Crema
- Crispy Refried Bean Tacos
- Carne Asada Tacos
- Chicken Tacos
- Fish Stick Tacos
Tried this recipe?
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Quinoa Spinach Power Salad
This Quinoa Spinach Power Salad is made with tender quinoa, vibrant tomatoes, crunchy cucumbers, and raisins dressed in a homemade lemon vinaigrette. It's refreshing, colorful, and healthy - packed with so many nutrients to keep you full and feeling good.
Happy Sunday! Sundays are my day for prepping lunches for work throughout the week. My criteria for meal prep basically comes down to this: easy, quick and nutritious. One of my favourite go-to meals to prep is this quinoa spinach power salad. It's a fit-for-all salad tht satisfies almost every diet. It's gluten-free, dairy-free, vegan - you name it! So is that why I call this a power salad? Nope. The reason is because it is packed with so many nutrients that is it truly a powerhouse.
Why You'll Love This Quinoa Spinach Salad
- Packed with nutrients. From the spinach to the quinoa, tomatoes, cucumbers, and more, this easy quinoa salad recipe is full of good-for-you, nutrient-dense ingredients you'll feel glad to put in your body! The quinoa provides plant-based protein, fiber, and healthy fats, and the spinach and veggies offer lots of fiber and antioxidants. It's a real powerhouse of nutrition!
- Super simple ingredients. You only need about a handful of ingredients for this recipe, and I mean it! Once you have some fluffy cooked quinoa, add the spinach, raisins, tomatoes, cucumbers, and the homemade lemon vinaigrette (4 ingredients). Stir and serve. It's the perfect last-minute healthy side dish, but it also makes a nice light lunch on those hot days!
- Perfect for meal prep. Once assembled, this hearty salad can last in the fridge for about three days! It's so nice to grab a container and go.
What is in Quinoa Spinach Salad?
This salad pretty much makes for a complete meal. And although it is complete in itself, you can consider this a base salad. Add any ingredients that you want to it (See our Recipe Variations section below for ideas). Just remember that if you are adding lots of ingredients, you may need to double up on the vinaigrette.
To make this delicious Spinach Quinoa Power Salad, you will need the following ingredients (full measurements in recipe card below):
Quinoa
Quinoa is a super food (or power food). It is a tiny grain that is extremely nutrient dense. It completely stands out from any of the other traditional grains and does not even compare. Although termed a grain, quinoa is gluten-free and is not even part of the same plant family as wheat, oats, barley, or rye.
There are so many health benefits to quinoa consumption that to list them all would take up this entire blog post! So I will keep it brief. One of the main features of quinoa is its high protein content. It contains all the essential amino acids required and thus serves as a complete protein source. It is also a great source of healthy fats, fiber, B vitamins and other minerals.
Spinach
But quinoa is not the only super food in this salad. That's right, there is not just one super food, but two!! Spinach is another amazing super food. I list the many health benefits of spinach in my gomae spinach salad post.
Other Ingredients
- tomato - feel free to chop up some tomates, or use cherry tomatoes or grape tomatoes cut in half.
- cucumbers
- raisins - you can substitute with other dried fruits such as cranberries, dried figs, or dried apricots.
- lemon vinaigrette - made in just seconds by combining lemon juice, extra-virgin olive oil, salt, and pepper.
You will also need measuring cups and spoons, mixing bowls, and a cooking pot (for cooking the quinoa).
How to Make the Best Quinoa Spinach Power Salad
- Cook the quinoa. In a medium bowl, rinse the quinoa a few times. In a medium saucepan, boil 2 cups of salted water. Add the quinoa and continue to boil for about 10 minutes until the quinoa is tender. Drain the quinoa and let it cool.
- Make the lemon vinaigrette. In a small mixing bowl, make your lemon vinaigrette. Combine the lemon juice, olive oil, salt and pepper.
- Combine the salad ingredients. In a large serving bowl, combine the spinach, tomatoes, cucumbers, raisins and cooled quinoa. Pour the dressing on the salad and toss to coat.
- Serve. Season to taste with more salt and pepper, if needed.
Recipe Variations
- Add more protein. Garbanzo beans or cannellini beans would pair well with the quinoa and add extra protein. Grilled chicken is a great choice for meat eaters.
- Add cheese or nuts. There are so many ways to customize this healthy salad recipe. Add some creamy goat cheese or salty feta cheese for a tangy flavor contrast, or sprinkle some pine nuts or pumpkin seeds for crunch.
- Add other veggies. Mince some fresh herbs like basil or parsley for extra freshness, add sun-dried tomatoes or roasted red peppers for sweetness, avocado for flavor and texture, and more. A little sliced red onion would add a nice spicy kick, as well!
- Change the greens. Of course, you'd need to change the name of the recipe, but if you get tired of fresh spinach or need to change things up, you can use other leafy greens like kale or chard. They can handle sitting in the dressing for a while, although more delicate leafy greens should be added right before serving.
- Try other dried fruits. Instead of raisins, try using dried cherries or cranberries. You can even throw in some fresh apples for an added crunch.
How to Serve
This Quinoa Spinach Salad is delicious served on its own as a light lunch, or paired with a protein including:
- Oven Baked Chicken Breast
- Greek Salmon
- Honey Garlic Shrimp Skewers
- Garlic Butter Steak Bites
- Chicken Milanese
For more recipe ideas, see our 50+ Healthy Lunch Ideas.
Recipe Tips and Tricks
- Strain off any excess moisture from the quinoa. You want the quinoa to absorb the dressing, not water down the flavor. Let it cool in a fine-mesh sieve or strainer to wick off any extra water.
- Cut the spinach into strips. The spinach pieces need to be small enough to eat easily without disappearing into the fluffy quinoa and veggies. It's easiest to cut full-size spinach leaves into strips but you can certainly use baby spinach to skip that step!
- Cook the quinoa in broth. With so few components, it's important to add flavor wherever you can. One easy way to do that is to cook the quinoa in chicken or veggie broth to infuse flavor into every bite.
How to Store
This quinoa salad is so easy to make and it lasts several days in the fridge. Store in an airtight container in the refrigerator for up to 3 days.
FAQ
It depends. As written, this recipe was formulated as a cold salad that would be filling enough to serve as a complete meal or as a hearty side salad. But it's also great with warm quinoa! For this option, store the quinoa separately from the veggies and spinach, and then add those right after you heat the quinoa in the microwave. This is a really satisfying option on cooler days.
Absolutely! However, I think you'll be pleasantly surprised by how much flavor you can get from a four-ingredient salad dressing. It's just lemon juice, olive oil, salt, and pepper, and you can even use bottled lemon juice to make things easier. Whisk the dressing ingredients in a bowl or shake them in a jar for less clean-up! If you use a store-bought dressing, look for a lemony option to keep the same flavor profile.
Whether you have leftover cooked quinoa in the fridge or containers of precooked quinoa from the grocery store, either will work in this spinach quinoa salad. Homemade quinoa shouldn't be any older than a day or two, and for food safety, it's best to eat all of the salad within 1-2 days.
More Salad Recipes
- 40 Best Salad Recipes
- Southwest Quinoa Salad
- Butternut Squash Quinoa Salad
- Tabbouleh Salad
- Simple Italian Salad
- Kale Chickpea Salad
Tried this recipe?
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Iced Mocha
Homemade Iced Mocha latte is sweet, creamy, and chocolaty, just like your favorite coffee shop drink - but it's way cheaper and ready to be served any time! Simply make a batch of mocha concentrate, then pour and serve. It's the perfect way to cool down on those hot summer days!
I love making my own homemade coffee drinks. They're always so much easier to make than you'd expect, and there's nothing like having your favorite drink waiting for you in the fridge. This easy iced mocha recipe is a great way to use up any leftover coffee since you mix the coffee with cocoa powder and sugar before adding it to your glass. The mocha concentrate will last in the fridge for about a week, so you can sip on it all week long!
Why You'll Love This Iced Mocha
- Classic mocha flavor. This homemade mocha mixes regular coffee with cocoa powder and regular sugar, which you can adjust to taste. The bitterness of the chocolate and coffee gives this drink full-body flavor, and a little sugar mellows the whole thing out. It's a classic for a reason, and easy enough that you can make it for your morning coffee every day!
- Save money. An iced mocha at my local coffee shop is often $5-6. With this simple recipe, you can make your own at home for just a fraction of the cost.
- Control the quality of your ingredients. Making iced coffee at home is a great way to avoid allergens or increase the quality of your ingredients. You can use all organic products, dairy-free milk, or whatever you need to make it just right.
Ingredient Notes
To make this delicious Iced Mocha, you will need the following ingredients (full measurements in recipe card below):
- coffee - use regular brewed coffee. It's easiest to dissolve the sugar and cocoa powder when the coffee is still warm.
- cocoa powder - this is the regular powdered stuff you use for brownies. I recommend using unsweetened cocoa powder.
- granulated sugar - to add sweetness. Adjust to taste.
- ice cubes
- milk - choose your favorite milk. It can be regular whole milk or non-dairy milk.
- whipped cream - optional, for serving.
- chocolate sauce - optional, for serving.
You will also need measuring cups and spoons, a small mixing bowl, whisk, glass cup, and a spoon.
How to Make the Best Iced Mocha
- Make mocha concentrate. In a small mixing bowl, add the coffee, cocoa powder, and sugar. Whisk until well combined without any lumps.
- Assemble. Place a few ice cubes into a glass cup. Fill with the mocha concentrate, then top with milk.
- Sweeten. Stir gently to combine. Add more sugar, if desired.
- Serve. Top with whipped cream and a drizzle of chocolate sauce.
Recipe Variations
- Use espresso. If you have an espresso maker at home, make 1-2 shots of espresso to use instead of regular coffee. Feel free to dilute it with extra water or milk.
- Use cold brew coffee. This is such an easy option! Keep a jug of unsweetened cold brew in the fridge or leftover cold coffee.
- Make a big batch. On the weekend, make an extra pot of coffee and prepare the mocha mixture all at once. Keep it in the fridge, then pour it over ice and add some cold milk before serving.
- Go sugar-free. Instead of sugar, use liquid stevia drops or your favorite sugar substitute. You can also use natural sweeteners like honey or maple syrup, although those will change the flavor of the mocha slightly.
- Try an iced caramel mocha. Stir in a dollop of my homemade salted caramel sauce for a delicious twist on the traditional mocha.
How to Serve
This Iced Mocha is delicious served on its own, or paired with some of delicious treats including:
- Oreo Brownies
- Chocolate Chip Cookies
- Whipped Shortbread Cookies
- Chocolate and Vanilla Marble Cake
- S'mores Bars
- Strawberry Cupcakes
For more recipes, see our 40 Best Summer Desserts.
Recipe Tips and Tricks
- Warm the coffee. I know this is an iced coffee drink, but the sugar crystals will dissolve a lot better using hot coffee.
- Make coffee ice cubes. Fill ice cube trays with leftover coffee, and use the coffee ice cubes to keep your iced mocha from diluting! It's such an easy hack.
- Use good-quality cocoa powder. The chocolate flavor comes from the cocoa powder, and there is a wide range of quality out there. Opt for a high-quality brand, and feel free to substitute different flavors of chocolate (white, milk, or dark chocolate) to make it your own.
Storing and Freezing Instructions
How to Store
Once assembled, these homemade mochas should be served right away.
If you prefer to make a large batch to enjoy later, combine several servings of the coffee, cocoa powder, and sugar in a large container, whisk well, and store in the fridge for up to 7 days. To serve, pour the concentrate over ice and add the milk, whipped cream, and chocolate syrup like normal.
How to Freeze
The mocha concentrate can easily be frozen. Make sure the cocoa powder and sugar are fully incorporated into the coffee, then freeze. To serve, thaw in the fridge overnight and shake to incorporate.
FAQ
An iced mocha is a cold coffee drink made by combining espresso or coffee with sweetened chocolate and your milk of choice, then serving it over ice. It's similar to chocolate milk with a kick of caffeine! There are lots of variations, but this is the main formula. Mochas are often served with a little whipped cream or even a scoop of ice cream on top with a chocolate drizzle. You can make mocha with any color of chocolate, and you can use any type of coffee you prefer (espresso, instant coffee, cold brew concentrate, regular brewed coffee, etc).
They're very similar. The main difference is chocolate. Iced lattes are made by pouring espresso shots over ice and then topping them with milk. An iced mocha follows the same formula, but you need to add chocolate. Stir some cocoa powder and sugar into the coffee, add milk, then squirt some whipped cream and drizzle chocolate syrup before serving.
Whipped cream and chocolate syrup are classic, but you can also add chocolate shavings or a sprinkle of cocoa powder. For extra flavor, feel free to use a chocolate-flavored whipped cream, a drizzle of caramel, or a sprinkle of cinnamon for a little warmth.
More Cold Drink Recipes
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Peach Galette
This homemade Peach Galette is a simple, rustic tart, perfect for enjoying the flavors of summer! Fresh peaches are tossed in sugar, cinnamon, and ginger and then nestled in a pie crust before baking. The result? A buttery, flaky pie crust with tender, spiced peaches in every bite. It tastes like pure summer and is unforgettable with a scoop of Vanilla Ice Cream or whipped cream.
Galettes are one of my favorite desserts to make because they look fancy but are so easy and simple to make! They are rustic open-faced pies, and can be either sweet (like my Strawberry Galette) or savory (like my Tomato Galette). This rustic peach galette tastes like a cross between a peach turnover and a traditional pie and is my favorite way to end a warm summer night!
Why You'll Love This Peach Galette
- Classic summer flavors. The flaky pie crust and ripe peaches are a match made in heaven! Peaches add a tart, fresh flavor that balances out the buttery pie crust. Top it off with my easy No Churn Vanilla Ice Cream for a little creaminess and extra sweetness. Great for barbecues, dinner parties, or any special occasion!
- Easy to adapt. Feel free to use a homemade or storebought crust, or replace the peaches with nectarines. Change the spices or make little galettes for single-serving portions. You can even use a gluten-free crust if needed. You have lots of options!
- Super simple dessert. Galettes are known for being simple and rustic, which means you don't need to worry about perfect crimping or shaping. Especially if you use storebought pie crust, this peach galette recipe will come together with just a few minutes of effort. It will take longer to preheat the oven than to prepare the filling!
Ingredient Notes
To make this delicious Peach Galette, you will need the following ingredients (full measurements in recipe card below):
- pie crust - use homemade or store-bought pie crust. This is a great place to substitute a gluten-free pie crust or even puff pastry.
- peaches - it's best to use peaches that are still slightly firm, as over-ripe peaches turn to mush in the oven.
- sugar - white sugar for just enough sweetness and some coarse sugar for sprinkling on the crust before baking.
- cornstarch - this will thicken the peach juices and create a sauce.
- seasonings - I like to add warm spices, like cinnamon and ground ginger.
- vanilla extract
- egg - whisk the egg with water to make an egg wash that will make the flaky crust golden and lovely.
You will also need measuring cups and spoons, a rolling pin, baking sheet, parchment paper, large bowl, small bowl, whisk, and a pastry brush.
How to Make the Best Peach Galette
- Shape pie crust. Prepare a baking sheet with parchment paper. Roll out your pie dough into a 12-inch circle, then place onto the prepared baking sheet.
- Make filling. In a large mixing bowl, toss together the peach slices, sugar, cornstarch, cinnamon, ginger, and vanilla, until well combined.
- Assemble. Pour the peach mixture into the centre of the rolled out pie crust (or arrange in a circular-spiral pattern), ensuring there is a 2-inch border of bare dough left around the edge.
- Fold edges. Begin folding the edges of the dough over the fruit, overlapping as needed and pressing the seams of the dough together as you go.
- Add egg wash. In a small mixing bowl, whisk together the egg and water to make an egg wash. Use a pastry brush to brush the pie dough with the egg wash, then sprinkle with the coarse sugar.
- Bake. Place into a 400F preheated oven to bake for 30 to 35 minutes, or until the dough looks golden. Remove the galette from the oven, allow to cool for 10 minutes, then slice and serve!
Recipe Variations
- Try different fruits. Instead of juicy peaches, try nectarines, apricots, or plums. You can also use two different fruits, like peaches and cherries, etc.
- Use puff pastry. This is a fun alternative if you want some extra height! The flaky pastry puffs up in the oven and has several layers of crispy crust to bite through.
- Change the size. Hosting a special dinner? Make mini galettes by cutting your pie crust into 6-inch diameter rounds. Fill with the peach filling, leaving a 1-inch barrier. Fold like normal, then bake for 20-30 minutes. You may need extra crust to use all the filling.
How to Serve
This Peach Galette is delicious served on its own or with No Churn Vanilla Ice Cream as a treat at brunch or after dinner. It is also great as part of a larger dessert spread along with some of our favorites:
- Ice Cream Sandwiches
- Blueberry Cupcakes
- Lemon Curd Cookies
- Strawberry Sorbet
- Zucchini Bread
- Icebox Cake
For more recipes, see our 40 Best Summer Desserts.
Recipe Tips and Tricks
- Make homemade pie crust. Homemade is always best. It's not complicated to make your own pastry dough, especially with a food processor. Follow the galette crust recipe in my Mushroom Galette, or make my easy Puff Pastry Pie Dough.
- Chill the dough. If you want a nice flaky crust, you must properly incorporate fat into the galette dough and bake the cold dough in a hot oven. Chilling the dough also relaxes the gluten proteins and keeps the butter super cold. Very important!
- Use the right pan. Fruit galettes should be baked on a flat pan, like a sheet pan or cookie tray. This allows the crust to puff up properly. If you use a baking dish or a deep pan, your crust will likely be softer and not bake as evenly.
Storing and Freezing Instructions
How to Store
Store any leftover galette in an airtight container in the fridge for 3-4 days.
How to Reheat
Like a good peach pie, this galette is best served warm. Pop it in the microwave for 30 seconds to 1 minute, or bake it at 350 for 10 minutes or so until nice and warm.
How to Freeze
Once fully baked, cool the galette to room temperature, then wrap with several layers of plastic wrap. Refrigerate first, then freeze for up to 2 months.
FAQ
It's not necessary. Since peach skin is so thin, I don't see a need for this, and I like the color difference it adds after baking. If you don't like the skin, try dunking the peaches into boiling water for about 30 seconds, then pop them in an ice bath. The skin will peel off easily.
Keep things simple and use a basic butter pie crust, or add some flake with a rough puff or full puff pastry. They're all lovely in their own way!
Yes, I highly recommend it. The egg wash gives the crust a nice golden brown color and helps the coarse sugar adhere, which adds a nice crunch and extra sweetness. It's a simple upgrade with a big impact.
More Peach Recipes
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Chicken Satay Skewers with Peanut Sauce
Better than takeout, these Chicken Satay Skewers with a peanut sauce are juicy, tender, and easy to make at home. The chicken is packed with bright bold flavors from the simple coconut marinade and the homemade peanut dipping sauce. It's savoury, sweet, tangy, and nutty. They tastes just like what you would order at a fancy restaurant (if not better!) and you won't believe how easy it is to make at home. All you need is a few minutes to prep, let the chicken marinate for an hour and then spend about 15 minutes grilling. So easy, and so delicious!
My family loves grilling skewers, but these delicious chicken skewers are always on repeat, especially during the summer! The fragrant, hearty flavors from the yellow curry and coconut in the chicken marinade are so satisfying, and we can't get enough of the satay peanut sauce recipe! We often make extra peanut dipping sauce to serve on other dishes later in the week, like these Vietnamese Salad Rolls or Tofu Lettuce Wraps. Even kids love the flavors in this simple main dish, so you can really feed the whole family without heating the kitchen. Win-win!
Why You'll Love these Chicken Satay Skewers
- Packed with flavor. Chicken satay skewers are loaded with flavor with an easy to make coconut marinade packed with seasoning. Drizzle some homemade peanut sauce on top and you have the perfect balance of flavors with all the umami notes from soy sauce and the sweetness of brown sugar.
- Quick and easy meal. Although the chicken needs to marinate for an hour, it's ready in just about 15 minutes on the grill - which is way faster than takeout! Marinate it the night before for a very low-prep meal any night of the week. Plus, the wooden skewers make them easy to serve and eat. Great for entertaining!
- Grill-charred to perfection. Although you can make these satay chicken skewers on your indoor grill pan or even baked in the oven or air fryer, they're meant to be made over a grill. The sear marks add texture and flavor to your chicken that is on another level.
Ingredient Notes
To make these delicious grilled Chicken Satay Skewers, you will need the following ingredients (full measurements in recipe card below):
- chicken breasts - cut boneless and skinless cut into 1-inch cubes. You will thread 4-5 pieces on each skewer to make 10-12 skewers.
- coconut milk
- soy sauce
- fish sauce
- yellow curry powder
- brown sugar
- garlic
- ginger
- vegetable oil
- lime wedges - optional, for serving
- roasted peanuts - optional, for serving
- fresh cilantro - optional, for serving
You will also need measuring cups and spoons, skewers (try these bamboo skewers), tongs for grilling, a grill (or indoor grill pan), and a digital meat thermometer.
Thai Peanut Dipping Sauce Ingredients
- hoisin sauce (or dark soy sauce)
- peanut butter
- red curry paste (optional)
- lime juice - freshly squeezed is best, but you can use packaged juice as well.
- honey - or granulated sugar
- boiling water - helps to dissolve the ingredients into a smooth sauce.
- roasted peanuts - chopped and sprinkled on top.
How to Make the Best Chicken Satay Skewers with Peanut Sauce
- Marinate the chicken. Place cubed chicken into a zip-loc bag. Add in all the marinade ingredients (coconut milk, soy sauce, fish sauce, yellow curry powder, brown sugar, minced garlic, ginger and vegetable oil). Stir well to combine. Press the air out of the bag and seal tightly. Press the marinade around the cubed chicken to coat. Place in the refrigerator and marinate for at least 1 hour or overnight.
- Thread the chicken. Thread the chicken onto skewers (about 4 to 5 pieces per skewer). Gently dab with paper towel to remove excess marinade off the chicken.
- Grill the skewers. Heat a grill pan over medium high heat for 4-5 minutes and lightly brush the grill with some vegetable oil. You should notice the oil shimmer and sizzle when it's hot and ready. Grill the chicken skewers for 8-10 minutes on each side or until the internal temperature reaches 165 F (as read on a meat thermometer) and grill marks are clearly visible. Do not overlap the skewers at any time but you can turn the skewers occasionally to achieve even cooking and grill marks on both sides.
- Make the peanut sauce: Combine all the ingredients (hoisin sauce, peanut butter, red curry paste (optional), lime juice, honey and water). Stir well with a spoon to mix until the mixture is smooth and uniform. Sprinkle chopped roasted peanuts on top.
- Serve. Serve the skewers on a plate with peanut sauce and lime wedges. Sprinkle roasted peanuts and chopped cilantro on top.
Recipe Variations
- Try different proteins. The marinade's rich, aromatic seasonings work just as well with shrimp, pork, and other mild-flavored proteins. For a vegetarian option, try extra firm tofu cubes.
- Make it spicy. You can add sriracha, red pepper flakes, or a little Thai red curry paste to the chicken marinade as well as the peanut sauce. Adjust the heat to taste. I usually add any spicy ingredients on the side to let everyone adjust the heat to their preference.
- Change the marinade. There are countless ways to adjust the marinade. We love this coconut curry marinade, but you could easily marinate your chicken in a spicy Red curry mixture, honey ginger, teriyaki sauce, and more.
How to Serve
These Satay Chicken Skewers are delicious served on their own with peanut sauce for dipping, or with a South East Asian inspired side dish. Some of our favorites to serve with this are:
For more recipes, see our 25 Side Dishes for Chicken.
Recipe Tips and Tricks
- Space the skewers evenly. Do not overlap the skewers at any time when grilling. You can turn them occasionally to achieve even cooking and grill marks on both sides.
- Use a digital thermometer. A digital meat thermometer is very useful when grilling skewers for checking doneness. Simply insert halfway inside the meat to get a quick reading so that you never end up with undercooked or overcooked meat.
- How to cook skewers in the oven. To cook satay skewers in the oven, place them 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 cook chicken satay in the air fryer. You can cook this chicken in the air fryer as well. Do not thread them and place about 10 cubed chicken pieces in the air fryer basket at a time. Cook at 350 F for 25 minutes, shaking the basket halfway through. You won't get the charred grill marks but they taste amazing and so tender.
Storing and Freezing Instructions
How to Store
Unthread the chicken satay and store it in an airtight container for up to 3 days in the refrigerator. You can also store the leftover peanut sauce for up to 1 week in the fridge in an airtight container.
How to Reheat
Preheat the oven to 350F and wrap the satay chicken skewers in aluminum foil. Reheat for 10-20 minutes until warmed through. For juicier kabobs, you can add a splash of water or chicken broth to the aluminum foil wraps.
FAQ
Yes, but skip the skewers! Arrange the pieces of chicken throughout the air fryer basket and cook for 25 minutes at 350F. Shake the basket at least once to get a nice texture on each piece.
Since the chicken pieces are cubed, they can simply be poked onto the tip of the skewers and then pulled down until just a few inches above the bottom of the skewer. Only add 4-5 pieces per skewer so they can cook evenly. If you're using bamboo skewers, I recommend soaking those in water for about 30 minutes first. Metal skewers can be used right away.
I prefer to use boneless, skinless chicken breasts for this easy chicken satay recipe, as the breast meat has a nice, tender texture and really absorbs the marinade. Boneless chicken thighs are also a great alternative.
More Chicken Skewer Recipes
- Lemongrass Chicken Skewers
- Greek Chicken Souvlaki Skewers
- Balsamic Chicken Kabobs
- Teriyaki Chicken Skewers with Pineapple
- Korean Chicken Skewers
- Persian Saffron Chicken Kebabs (Joojeh Kabob)
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.
What Recipes to Cook in August
Are you wondering what to cook in August? Browse our collection of 50 best August recipes to cook for breakfast, lunch, dinner, and dessert!
It's August which means we are enjoying the last weeks of summer before fall and back to school rolls around. Our new roundup of fresh seasonal recipes to make throughout this month still includes lots of grilling recipes, fresh salads and summer soups, and light meals that incorporate the abundant of late season veggies like zucchini and corn. Our round up of the 50 best recipes to cook in August includes summer breakfast and brunch recipes, easy lunch recipes, light and filling dinners, fresh appetizers and snacks, and fruity and frozen desserts.
What is in Season in August
There are so many fruits and vegetables in season during the summer. Some of the most popular summer produce that you can find fresh in your local grocery store or farmer's markets in the month of August include (click the links below for a list of recipes that we have using that ingredient):
Holidays in August
There aren't really any big holidays this month. August is all about enjoying the last few weeks of summer with more picnics, BBQs, and potlucks, and getting ready for back to school. Check out our favorite recipes to make for the kids:
Breakfast Recipes to Cook in August
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- Mediterranean Scrambled Eggs. Mediterranean Scrambled Eggs with spinach, tomato, and feta is loaded with flavor and a quick and easy breakfast to make in under 10 minutes (with prep!).
- Summer 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.
- Nutella Crepes. Nutella crepes with berries are sweet and indulgent. These French pancakes are an easy to make blender recipe that will have you craving breakfast all day.
- Mango Pineapple Smoothie Bowl. Mango pineapple tropical smoothie bowl? Yes, please! Who doesn't love pineapples and mangos blended together and topped with more fruit, granola, and coconut?
- Caprese Frittata. Caprese Frittata is light and fluffy, laced with fresh basil and topped with melted mozzarella cheese and blistered balsamic tomatoes. Ready in 10 minutes!
- 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!
- Mini Pancakes. Mini Pancakes (Silver Dollar Pancakes) are the fluffy, fun-sized version of classic pancakes. They're easy to make using a handful of everyday ingredients.
- Blueberry Cinnamon Rolls. Delicious blueberry cinnamon rolls are soft and fluffy, filled with cinnamon sugar, loaded with fresh blueberries, and topped with cream cheese icing.
Lunch Recipes to Make in August
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- 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!
- Gazpacho. Gazpacho is a refreshing, simple, and delicious chilled soup. This super easy no cook soup is made by blending the summer's freshest veggies.
- Simple Italian Salad. Simple Italian Salad is fresh, delicious, and flavorful. This Olive Garden copycat is loaded with fresh veggies and lightly tossed in homemade dressing.
- Chicken Pad Thai. No more takeout when you can make flavourful, restaurant-style, authentic chicken Pad Thai at home in just 10 minutes. It's sweet, savoury, sour and nutty.
- Mediterranean Bowl. This Mediterranean Bowl is healthy, nourishing, and delicious. It's made with quinoa, hummus, chickpeas, and fresh veggies to keep you full for hours.
- Stuffed Zucchini Boats. Stuffed Zucchini Boats are a fun, low carb dinner filled with a hearty meat sauce, topped with cheese, and baked until melty and bubbly.
- Mexican Street Corn (Elote). Mexican street corn (elote) is a delicious corn on the cob loaded with a cheesy sauce elevated with cilantro and lime. Creamy, cheesy, spicy, and flavorful.
- Shrimp Scampi with Zucchini Noodles. Shrimp scampi with zucchini noodles is filling, yet surprisingly light! Since we are using fresh zucchini noodles, you will feel no guilt in sopping up the sauce with an extra crusty piece of bread!
- Salmon Bites. Salmon Bites are flavorful and delicious bite-sized pieces of salmon cooked until tender with crispy, golden edges and coated with an homemade sticky glaze.
- Tomato Basil Soup. Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned.
Dinner Recipes to Cook in August
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- 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.
- Beer Battered Fish. Crispy Beer Battered Fish is flaky and tender on the inside with a crispy, crunchy coating on the outside - the best traditional fish and chips!
- Creamy Tomato Pasta. This Creamy Tomato Pasta is a simple and delicious meal made from scratch in 25 minutes with a cream and tomato based sauce that is rich and silky smooth.
- 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.
- Baked Caprese Chicken. Baked caprese chicken is tender, juicy, and delicious, topped with burst tomatoes, mozzarella cheese, fresh basil, and a drizzle of balsamic glaze.
- Teriyaki Salmon. Quick easy teriyaki salmon is tender, flaky, and flavorful, with bold flavors from the delicious teriyaki marinade. Great for dinner or meal prep lunches.
- Honey Garlic Shrimp Skewers. Grilled honey garlic shrimp skewers marinated in a flavorful Asian marinade are sweet and savory, loaded with flavor, and ready in 25 minutes.
- Lemongrass Chicken. Pan-fried Lemongrass Chicken is a healthy, flavorful, and gluten-free Vietnamese dinner that is quick and easy to prep and cook in less than 25 minutes!
- 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!).
- 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.
Appetizers and Snacks to Make in August
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- Antipasto Platter. This Antipasto Platter is a show-stopping appetizer made with a variety of marinated veggies, olives, cheeses, breads, cured meats, and fresh vegetables.
- Miso Garlic Chicken Wings. Baked miso garlic chicken wings are crispy, delicious, and easy to make. They're marinated in a savoury Asian marinade, and cooked in the oven or air fryer.
- Shrimp Tacos. Quick and easy shrimp tacos with lime crema slaw are ready in less than 30 minutes and are packed with flavourful crispy shrimp and creamy cabbage slaw.
- Fried Zucchini. Fried Zucchini are flavorful, savory, and delicious. Soft and tender zucchini fries are coated in a golden crispy breadcrumb exterior. So good!
- Tomato Galette. Tomato Galette is the ultimate celebration of summer, made with a buttery, flaky crust, a thin layer of cheese, and a bed of colorful heirloom tomatoes.
- Pico de Gallo. Homemade Pico de Gallo is quick and easy to make at home in just 5 minutes with a handful of simple ingredients. It's fresh, delicious, and authentic.
- Chicken Nachos. Chicken nachos are an easy to make when you're craving something filling, crunchy, cheesy, and satisfying. Perfect game day appetizer or late-night snack.
- Roasted Red Pepper Hummus. Smooth creamy roasted red pepper hummus is a delicious, flavourful, vegan + gluten-free dip. This healthy appetizer is easy to make with a few ingredients.
- Teriyaki Meatballs. Teriyaki meatballs are our latest go to weeknight dinner - quick and easy to cook in the air fryer or oven, saucy and flavorful, and freezer-friendly.
- Zucchini Fritters. Zucchini fritters are crispy outside, tender inside, and loaded with zucchini. These healthy bites are one of my favorite ways to use up summer zucchini.
Desserts to Bake in August
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- Watermelon Sorbet. This 2-ingredient Watermelon Sorbet is easy to make, healthy, all-natural and vegan. Make this homemade frozen treat with no ice cream maker required!
- Blueberry Cupcakes. Blueberry Cupcakes are a homemade treat with moist and tender vanilla cupcake batter loaded with fresh blueberries and topped with blueberry buttercream.
- Peach Galette. This homemade Peach Galette is a simple, rustic tart, perfect for enjoying the flavors of summer! It's buttery and flaky with tender, spiced peaches.
- Chocolate Zucchini Cake. Chocolate zucchini cake is moist, fluffy, and delicious. Loaded with fresh zucchini for a burst of nutrition, and topped with a homemade cream cheese icing.
- Cherry Cheesecake. Cherry Cheesecake is lush, velvety, and creamy finished with a heap of sweet homemade cherry sauce on top. The perfect summer dessert with cherries!
- Ice Cream Sandwiches. Homemade Ice Cream Sandwiches are made with creamy vanilla ice cream perfectly nestled between two tender homemade chocolate cookies.
- Peach Cobbler. Easy peach cobbler is packed with sweet and juicy fresh peaches and topped with a buttery, golden topping. Make it with just 15-minutes of actual prep work.
- Cherry Crumb Bars. These bakery-style homemade Cherry Crumb Bars with 3 delicious layers are sweet, buttery, and tart. They're easy to make and ready in just over an hour.
- Blueberry Pie. Summery classic blueberry pie is made with the perfect flaky pie crust, a jammy blueberry filling with a hint of lemon, and sealed with a lattice top.
Did You Make Any of These Recipes to Cook in August?
Please leave a comment and rating below, and let me know what you thought of this round up of delicious recipes to cook this August. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Gazpacho
Gazpacho is a refreshing, simple, and delicious chilled soup. This super easy no cook soup is made by blending the summer's freshest veggies including perfectly ripe tomatoes, cucumbers, bell peppers, onions, and garlic, with a little olive oil and a few seasonings. It takes just 10 minutes to prep before chilling. There is nothing more refreshing on a hot summer day!
Authentic gazpacho soup is a traditional dish from Southern Spain made with heaps of fresh summer produce, bread, olive oil, vinegar, and some simple seasonings. Since it contains mostly tomatoes, you'll certainly notice the fresh tomato flavor, but the cooling cucumber and savory onion and garlic add layers of flavor that refresh all the way down. It's a celebration of summer's abundance, and this easy gazpacho recipe is a mainstay on our menu all summer long!
Why You'll Love This Gazpacho
- Great for entertaining. Homemade tomato gazpacho couldn't be easier to make, yet it looks and tastes five-star. Make it with the finest quality ingredients you can afford, blend it together the day before, then serve in shot glasses or small cups with a drizzle of olive oil and a few garnishes. You won't even break a sweat (or have to turn on the oven)!
- So quick to prepare. If you have a blender, fresh summer produce, and a handful of pantry staples, you can make gazpacho in just a few minutes. Plus since it's a no cook soup, clean-up is minimal. Just place the blender in the dishwasher and you're done! Perfect for those too-hot-to-cook nights when you just want to veg out. Just blend, chill, then serve!
- Gluten-free and vegan. Traditional gazpacho is almost always vegan, which is amazing for vegetarians and vegans or anyone looking to add more veggies to their summer meals. This version ditches the bread to make it suitable for a wider audience, so it's gluten-free, too. Don't worry; it still has tons of fresh flavor, but it's a little thinner and smoother than the traditional gazpacho recipe.
Ingredient Notes
To make this delicious Gazpacho, you will need the following ingredients (full measurements in recipe card below):
- fresh veggies - quality matters here, especially for the tomatoes. Choose really good tomatoes, like the freshest, ripest heirloom tomatoes at the market. Grab an English cucumber, red bell pepper, red onion, and garlic, too.
- extra-virgin olive oil - for the soup and for serving.
- sherry vinegar - real Spanish sherry vinegar from Jerez is a delicacy and can be hard to find. For a budget choice, choose red wine vinegar instead.
- salt & freshly ground black pepper
- cherry tomatoes - for garnish
- fresh basil - chopped or sliced to sprinkle on top.
- croutons - these are optional for garnish. I prefer to make my own, but you can also use freshly made croutons from a store instead.
You will also need a high speed blender or food processor, a glass container or a large bowl for chilling, and serving dishes.
How to Make the Best Gazpacho
- Blend. In a blender, add tomatoes, cucumber, bell pepper, onion, garlic, oil, vinegar, salt and pepper. Blend on high until smooth, about 1-2 minutes.
- Chill. Transfer the mixture into a glass container and close the lid. Refrigerate for at least 2 hours so all the flavors infuse together.
- Serve. Divide into bowls and garnish with cherry tomatoes, basil, and croutons, if desired. Add a drizzle of olive oil and serve cold.
Recipe Variations
- Add bread. Many Spanish gazpacho recipes call for leftover slices of white bread, which give the soup a bit of texture and extra flavor. We typically make it without, but it's delicious that way, too!
- Add fruits. Watermelon gazpacho is a traditional summer option and pairs perfectly with the other fresh ingredients in this recipe. Add a little fresh mint for a cooling note.
- Give it some spice. Gazpacho usually isn't super spicy, but it can be! Add a jalapeno or serrano pepper to the gazpacho or ½ - 1 teaspoon of red pepper flakes. Just remember that you can't take it out, so start with less, taste, and add more if needed. The heat will build as it chills, too!
How to Serve
This Gazpacho is delicious served on its own, or paired with some of my favorite sides including:
- Spanish Tortilla (Tortilla de Patatas)
- Patatas Bravas
- Garlic Breadsticks
- Simple Italian Salad
- Yeast Rolls
For more recipes, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Use the best quality ingredients. This isn't a time to use pale, lackluster grocery store tomatoes. Grab the plumpest, freshest tomatoes from your garden or the farmer's market, and use fresh herbs, not dry ones. It will make a tremendous difference!
- Don't forget to chill out. Gazpacho needs to chill for at least a couple of hours for the best texture and flavor. Budget for 2-4 hours or make it the day before and serve the next day.
- Make your own croutons. When you have simple recipes like this, it's all about layering flavor. Homemade croutons will taste so much better than the prebagged croutons from the store and couldn't be easier. I usually use my No Knead bread, cut it into cubes, then toss the cubes with olive oil and a little sea salt. Bake at 350 F for 5-7 minutes or until toasted golden brown on all sides. Easy and delicious!
- Thin as needed. If you find your homemade gazpacho is a little thick, don't water it down. Instead, use storebought tomato juice to thin as needed.
Storing and Freezing Instructions
How to Store
Gazpacho is intended to be eaten cold and should be stored in the fridge. To keep it fresh, keep it in an airtight container in the fridge for 3-4 days.
How to Freeze
For longer storage, freeze the chilled gazpacho in freezer-safe containers for up to 6 months. Let it gradually thaw in the fridge overnight before serving like normal. If it separates, blend or shake thoroughly before serving.
FAQ
Gazpacho is a traditional Spanish soup made by blending raw vegetables, primarily fresh tomatoes with chopped cucumber, onion, bell pepper, and garlic, with crusty bread and a little olive oil and vinegar. There are also variations that use watermelon, strawberries, and other summer fruits. Unlike most soup recipes, classic gazpacho is served chilled from the fridge. It has similar flavors to your favorite tomato salsa, but in soup form! There are countless different recipes out there, each reflecting different cultural traditions and seasonal variations. Since it only requires a few minutes of actual prep time, it's a fantastic way to use up extra produce, and there's no better way to cool down during the hot summer months!
Yes, this homemade gazpacho soup can certainly be frozen for later! Normally, we do not recommend freezing recipes with fresh ingredients as the cell walls will burst and break apart after thawing. However, that works in our favor here. Just make sure the soup is completely chilled first, then store it in a freezer-safe container for no more than 6 months. Be careful to thaw it slowly in the fridge (ideally overnight), and blend or shake it really well to incorporate any liquid that may separate out.
Yes, most of the time. Even the most authentic gazpacho recipe generally only contains fresh vegetables, bread, olive oil, vinegar, and seasonings, and these are usually vegetarian or even vegan. It's a fantastic plant-based summer meal. Since there are so many different versions out there, always ask the chef to make sure there isn't Worcestershire sauce or any other meaty flavor-boosters.
More Tomato Soup Recipes
- 60 Best Soup Recipes
- Tomato Basil Soup
- Roasted Red Pepper and Tomato Soup
- Creamy Tomato Potato Soup
- Vegetarian Tortilla Soup
- Alphabet Soup
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Beer Battered Fish
Crispy Beer Battered Fish is flaky and tender on the inside with a crispy, crunchy coating on the outside. These traditional fish and chips made with white fish are coated in a simple batter with the secret ingredient of ice cold beer to create the perfect crust. Serve with homemade tartar sauce and French Fries or Baked Potato Wedges for a homemade version of this classic meal.
This beer battered fish recipe relies on simple pantry staples and you don't have to be a big beer drinker to enjoy it - you can use non-alcoholic beer instead too. Those fizzy bubbles and tangy flavor give your batter a light, fluffy texture and a little extra flavor. Save the excess batter to coat chicken, zucchini, onion slices, and more to make the most of that crunchy coating! Great for fish fry Friday night, game days, and just because!
Why You'll Love This Beer Battered Fish
- Ready in 20 minutes. Frying is such a quick and easy way to cook proteins and one of the best methods for cod! The high heat cooks the white fish just enough without overcooking it, so you get sweet, tender cod with a perfectly flaky texture under a crisp coating. It's such a treat and a super quick dinner on busy nights!
- Restaurant-quality flavor. Most of us rely on restaurants or chip shops for fried fish and are intimidated by the thought of breading and frying fish at home. That's part of why I love using a beer batter. It doesn't require the same dredging process as breaded fish, so you can just dunk the pieces of fish in the batter and then fry. Easy!
- Feeds a crowd. Just one batch makes 6 servings, and you can easily double (or triple) that for a fish fry. It makes such an easy dinner, and your guests will be impressed by your crispy fish every time. Serve it with coleslaw, applesauce, and potato pancakes for a classic fish fry, make fish tacos, or keep it simple with French fries and malt vinegar. You can't go wrong!
Ingredient Notes
To make this delicious Beer Battered Fish, you will need the following ingredients (full measurements in recipe card below):
- cod fish fillets - make sure these are completely thawed and cut into 3-inch long strips. You can substitute any type of flaky white fish filets, including haddock, halibut, pollock, perch, striped bass, etc.
- all purpose flour
- cornstarch - for an extra crispy beer batter.
- seasonings - for the best flavor, season the batter with paprika, garlic powder, salt, and freshly ground black pepper.
- beer - you'll need some ice cold beer straight from the fridge. Any type will do! I like to use an inexpensive lager or pale ale, but you can also use red ales, stocks, porters, and more.
- egg - this will give the fish batter a nice, thick consistency to glaze over the fish pieces.
- vegetable oil - for frying.
- tartar sauce - optional, for serving. Either make homemade tartar sauce or grab some from the store.
You will also need measuring cups and spoons, a large pot or Dutch oven, cooking or deep-fry thermometer, paper towels, a large bowl, a whisk, and a plate.
How to Make the Best Beer Battered Fish
- Heat oil. In a large, heavy bottomed cooking pot (or deep fryer), add enough oil to fill the pot at least 2-3 inches deep. Preheat the oil over medium-high heat until the temperature reaches 350F, about 3-4 minutes.
- Prep fish. Use a paper towel to gently pat the fish fillets completely dry. Season with salt and pepper evenly on both sides.
- Make coating. In a large mixing bowl, whisk together the flour, cornstarch, paprika, garlic powder, salt, and pepper until evenly combined. Stir in beer and egg and mix well until smooth. If it's too thick, add a little more beer or water.
- Coat. Use a cooking thermometer to make sure the oil temperature reaches 350 F. Once ready, dip the fish fillets, one piece at a time, into the batter and slowly add them into the hot oil.
- Fry. Fry until the batter is crispy and golden brown, about 5 minutes. You can cook 2-3 pieces in one batch and make sure not to overcrowd the pot.
- Absorb. Place on a paper towel-lined plate to absorb some of the oil.
- Serve. Serve with a side of tartar sauce.
Recipe Variations
- Spice things up. For a kick of heat, add a little cayenne pepper to your batter.
- Try different beers. Light beers will add a mild, slightly yeasty flavor to your batter, while dark beer will add a richer, nuttier flavor. Feel free to experiment with different types to see how the flavor changes!
- Make it nonalcoholic. Although the alcohol will cook off in the fryer, some people prefer to avoid alcohol completely. In this situation, use nonalcoholic beer or try soda water.
How to Serve
This Beer Battered Fish is delicious served on its own, or paired with some classic sides including:
- Baked Potato Wedges
- Classic Coleslaw
- Spicy Mac and Cheese
- Crispy Air Fryer French Fries
- Sweet Potato Tater Tots
- Simple Italian Salad
For more recipes, see our 25+ Best BBQ Side Dishes.
Recipe Tips and Tricks
- Dry your fish. This is a super simple recipe, but make sure you follow all the steps carefully. For the best results, make sure you pat the fish dry with a paper towel before dipping it in the batter. Otherwise, the batter can fall off in the fryer.
- Fry your sides. Save the leftover batter and oil to make calamari, cauliflower tots, fried onion rings, zucchini fritters, and so on.
- Dip in starch first. This is optional, but if you want a super crispy coating, it can help to coat the fish in cornstarch or rice flour before dipping it into the cold batter. Just pat the fish sticks dry, coat in the starch, then dip in batter and fry.
- Watch the color. It's easy to fry any food for too long, which will give it a bitter, off flavor. The batter should be fully golden brown before removing the fish from the fryer.
- Save the batter. You can save any leftover batter and oil to make calamari, cauliflower tots, fried onion rings, zucchini fritters and so on.
Storing and Freezing Instructions
How to Store
Fried fish is best served hot to keep the crispy texture. If you have extra, store it in an airtight container lined with paper towels to absorb excess moisture.
How to Reheat
The best way to reheat fried fish is to bake it in the air fryer or oven at 360 F for 10-15 minutes or until heated all the way through. This will crisp up the coating to keep it from turning to mush.
How to Freeze
Feel free to freeze any extra pieces of fish on a sheet pan. Transfer to an airtight container for up to 2 months and reheat from frozen.
FAQ
"Beer battered" refers to how fried foods are coated before frying. It's an alternative to dredging and breading, which can be more labor-intensive and messy. Beer batter is made by mixing cold beer into a mixture of flour, cornstarch, and different seasonings until it has the consistency of pancake batter. For beer battered fish, you dip the filets into the thick batter, then fry for a crispy, crunchy shell similar to traditional fish and chips.
There are a few pro tips for keeping any fried foods crispy, including beer battered fish. You'll need to control several variables: temperature, ingredients, and cooling. The batter needs to be very cold, and the fryer must be preheated to 350F. Add a little cornstarch to the batter to absorb extra moisture and keep things nice and crispy! After you remove the fish from the fryer, place it either on a paper towel-lined plate or, if you're baking a bunch, place a wire rack over a baking sheet. This will let any extra oil drip off and keep the crust nice and crunchy. If you do all of these things right, you'll have perfectly crispy fish every time.
Although the batter itself is made with beer, the deep frying process will burn off any residual alcohol. If you need to avoid alcohol for any reason, feel free to use a non-alcoholic beer or try club soda, like tempura batter.
More Seafood Recipes
- Homemade Fish Sticks
- Salmon Bites
- Baked Coconut Shrimp
- Miso Black Cod (Sablefish)
- Seared Scallops
- Garlic Butter Salmon
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Blueberry Cupcakes
Blueberry Cupcakes are a delicious homemade treat to enjoy while summer berries are fresh in season. The moist and tender vanilla cupcake batter is loaded with fresh blueberries, baked, and topped with a creamy and fluffy blueberry buttercream that has a gorgeous purple hue thanks to homemade blueberry compote. Serve these summer cupcakes at birthday parties, backyard gatherings, and potlucks!
Blueberry season just might be the best time of the year! These cupcakes are a celebration of the season's abundance and a must-try for anyone who loves summer berries. Juicy blueberries also taste wonderful in my Lemon Blueberry Bread, Blueberry Cake, and Blueberry Cinnamon Rolls, but these blueberry cupcakes are one of my favorite blueberry recipes to date. It's got double the blueberries (in the batter and frosting), which really gives them a potent punch of berry flavor. I can't get enough of them!
Why You'll Love These Blueberry Cupcakes
- The perfect summer cupcake. Tender, fluffy, and full of fresh flavor, these blueberry cupcakes are the ideal way to savor the season's abundance. Since they're handheld, they're also easy to serve at any summertime gathering or with a nice glass of lemonade on a hot summer afternoon.
- Loaded with real blueberries. There's no hiding the berry flavor in this recipe! There are blueberries in every single bite. The fluffy cupcakes are spotted with purple explosions on the inside, and the buttercream is made with homemade blueberry compote for that jammy, berry flavor. The blueberry lovers in your life will go wild for them!
- Great for entertaining. The purple hue from the buttercream is so eye-catching! They make a show-stopping option for Mother's Day, bridal showers, birthday parties, and any other occasion.
Ingredient Notes
To make these delicious Blueberry Cupcakes, you will need the following ingredients (full measurements in recipe card below):
- fresh blueberries - it's important to use fresh, firm blueberries instead of frozen ones for the cupcake batter. For the compote in the frosting, you can use either fresh or frozen blueberries.
- flour - regular all purpose flour is best. I don't recommend using self raising flour.
- baking powder - this is the main leavening agent. Be sure to use fresh baking powder and sift it to remove any clumps.
- unsalted butter - since this recipe uses the creaming method, the butter must be at room temperature. You also need softened butter for the blueberry buttercream frosting.
- sugar - for the batter, regular granulated sugar adds the right amount of sweetness to let the berry flavor shine. For the frosting, use confectioners' sugar (powdered sugar) to thicken and sweeten the frosting.
- eggs - to bind the batter together and give it a nice rise.
- vanilla extract - for extra flavor in the batter and frosting.
- sour cream - the extra fat will add a moist texture and extra flavor.
- salt
- lemon juice - lemon and blueberry are a classic combination, and the lemony flavor really pops in the frosting!
Baking Tools
You will also need the following baking tools and equipment:
- 12-cup muffin pan
- cupcake liners
- mixing bowls: two medium bowls and a large bowl
- hand mixer and/or a stand mixer with a whisk attachment,
- spatula
- wire rack
- small saucepan
- piping bag fitted with a closed-star tip
How to Make the Best Blueberry Cupcakes
First, make the blueberry cupcakes.
- Prep blueberries. In a medium mixing bowl, toss together the blueberries and 1 tablespoon of flour. Set aside.
- Combine dry ingredients. In a separate medium sized bowl, add the flour, baking powder, and salt. Whisk together to combine.
- Combine wet ingredients. In a large mixing bowl, add butter and sugar. Use an electric mixer and beat on medium-high until light and fluffy looking, about 3-4 minutes. Add in the eggs and vanilla, then beat again until well incorporated and smooth.
- Make batter. Add ⅓ of the flour mixture to the large bowl, then mix on low until combined. Add ½ of the sour cream and mix on low until combined. Continue alternating the flour mix and the sour cream, until both have been completely added (finishing with the flour mixture).
- Add blueberries. Fold in the flour-covered blueberries.
- Bake. Prepare a 12-tin muffin pan by lining with cupcake liners. Divide the batter into the cupcake tins. Place the tin into the oven and bake in a 350F preheated oven for 20 to 22 minutes, or until an inserted toothpick comes out clean. Allow to cool for 5 minutes, then transfer to cooling rack. Allow to cool completely before frosting.
Next, make the blueberry buttercream frosting.
- Make compote. Place the blueberries and lemon juice into a saucepan or skillet and heat over medium heat. Bring to a simmer, while stirring frequently and mashing the blueberries as they soften. Continue to simmer until the compote has thickened slightly and tastes slightly less tart (it will still taste slightly tart though), about 10 minutes. Remove from the heat and allow the compote to cool to room temperature.
- Cream butter. Add the butter to a stand mixer fitted with the whip attachment. Beat on high until fluffy and pale, about 3-4 minutes.
- Add sugar. Turn to low, then begin adding the confectioners' sugar.
- Add remaining ingredients. Once all of the sugar has been added, add the blueberry compote, vanilla and salt, then beat on high until very smooth and fluffy, about 2 minutes. Use a spatula to scrape at the bowl occasionally to ensure even mixing.
Finally, frost the cupcakes.
Add the frosting to a piping bag fitted with a large closed-star tip and pipe the frosting onto each cupcake. Finish with 3 blueberries on each cupcake.
Recipe Variations
- Fold in the compote. Instead of whipping the compote into the frosting, fold it in gently for a two-toned, white and purple appearance.
- Fill the cupcakes. For an extra pop of flavor, core the middle and add blueberry curd, lemon curd, or extra homemade blueberry compote.
- Make lemon blueberry cupcakes. Add the 1 -2 TBS lemon zest to the cupcake batter, and replace the vanilla with lemon extract. These lemon cupcakes will have a bright lemon flavor to pair with the lemon blueberry frosting!
- Make mini blueberry cupcakes. Scoop the batter into a mini muffin tin and bake for 10-12 muffins.
- Try blueberry cream cheese frosting. Make my cream cheese frosting but bold in the blueberry compote for extra berry flavor. I love the tangy flavor with the fresh berries!
How to Serve
These Blueberry Cupcakes are a delicious dessert served on its own, or as part of a larger spread with some of my favorite summer treats including:
For more recipes, see our 40 Best Summer Desserts.
Recipe Tips and Tricks
- Use room temperature eggs and butter. This will help the batter come together with the right texture. The cupcakes won't be nearly as fluffy if you rush this step.
- Cool the cupcakes completely. If you try to frost the cupcakes while still warm, your buttercream will melt and cause them to become soggy. Only frost cooled cupcakes.
- Add the berries at the end. The delicate fresh berries are prone to popping, which will change the color of your cupcakes to a pale purple-blue. Adding them at the end also helps keep them from sinking.
Storing and Freezing Instructions
How to Store
Store any leftover cupcakes in an airtight container in the fridge for 3-4 days. This will keep them fresh, but will cause them to dry out over time. For the best flavor, let the cupcakes come to room temperature before serving.
How to Freeze
Excess cupcakes can also be frozen for several months. I recommend storing the cupcakes and frosting separately and then decorating after the frosting is thawed.
FAQ
The baker's secret is to toss your fresh berries with flour before you add them to the batter! This layer of flour will absorb the extra moisture and help them stay put. It also helps to use a recipe that results in a thicker batter, like this one. In thinner batters, the berries will naturally sink down.
Blueberry muffins tend to be moist and tender, similar to a pound cake, whereas cupcakes are intentionally light and airy. Cupcakes also tend to be sweeter and topped with frosting or a glaze. Muffins may contain a crumble topping but are often served without any extra garnish. Since muffins aren't quite as sweet, they're usually served at breakfast or brunch while cupcakes are treated more like a regular slice of cake and served as dessert.
I highly recommend using fresh berries! The moisture from frozen blueberries can cause your cupcake batter to turn gummy in the oven, which is unpleasant. However, frozen berries are a great addition to blueberry sauce or compote, which you can add as a cupcake filling or to make your frosting.
More Blueberry Recipes
- 15 Best Blueberry Recipes
- Blueberry Yogurt Muffins
- Blueberry Cheesecake
- Blueberry Cake
- Blueberry Crisp
- Blueberry Oat Squares
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Greek Rice
This simple Greek Rice is lemony, full of herbs, and warm, delicious flavors - and it couldn't be much easier to make! The rice is toasted for a nutty flavor and then simmered with sautéed onions and garlic, broth, and dill to infuse flavor in every grain. Add in fresh lemon juice and chopped parsley for even more flavor when serving. It's the perfect side dish to pair with Greek dishes or serve as your go-to herb rice dish for any meal!
This easy lemon rice recipe tastes just like the fluffy rice you get at a good Greek restaurant, yet surprisingly quick and easy to make at home. With just a few simple ingredients, you can elevate traditional white rice with so much flavor. You'll want to serve this one-pot side dish on special occasions but it's quick enough to make on busy weeknights too. Plus, you'll have plenty of time to work on your main dish so that the whole meal can be ready at once. It's. a keeper!
Why You'll Love This Greek Rice Recipe
- Ready in just 30 minutes. The amount of flavor you can add to a pot of rice in just 30 minutes is always so surprising, especially with such simple ingredients! This Greek lemon rice pilaf is one of my go-to side dishes, and I'm sure you'll feel the same way, too!
- Loaded with flavor. This is an easy herb rice recipe, but every step adds flavor, from sauteeing the aromatics, toasting the rice, cooking the rice in chicken stock, and seasoning with lemon juice and herbs. It doesn't take a lot of effort (or ingredients) to add a ton of flavor.
- Great side dish for a range of cuisines. The lemony, herbaceous flavors in this Greek style rice pair perfectly with lots of Mediterranean favorites, like my Greek Chicken Breast or Greek Salmon. But it's also a great side for other regional cuisines, like my Middle Eastern Chicken Shawarma, Persian Lamb Chops, and more.
Ingredient Notes
To make this delicious Greek Rice, you will need the following ingredients (full measurements in recipe card below):
- extra virgin olive oil - to sautee the vegetables.
- aromatics - keep it simple with freshly minced garlic and white onion.
- long grain white rice - basmati or jasmine are ideal for this recipe with their plump, tender grains.
- chicken broth - broth makes it easy to infuse extra flavor into every bite. Use vegetable broth for a vegetarian or vegan option.
- seasonings - stick with salt and dried dill.
- lemon juice - this is a key flavor in this rice dish. Fresh is best! Feel free to add some lemon zest, too.
- parsley - finely chop to sprinkle as a garnish.
You will also need measuring cups and spoons, a medium pot with a lid, a cutting board, and a sharp knife.
How to Make the Best Greek Rice
- Sauté aromatics. In a medium sized pot, heat oil over medium-high heat until sizzling hot, about 1 minute. Add garlic and onion and sauté until fragrant, about 1 minute.
- Toast rice. Add rice and toast until the rice turns almost translucent, about 2-3 minutes.
- Add remaining ingredients. Add broth, salt, and dill. Mix well and bring it to a boil.
- Simmer. Turn the heat to low and cover the lid. Simmer for 15 minutes or until all the liquid is absorbed.
- Rest. Turn off the heat and let it rest for 10 minutes.
- Serve. Top with lemon juice and parsley. Serve warm.
Recipe Variations
- Use brown rice. Stick with long-grain rice to get those individual grains. Add a little extra chicken stock to help the grains soften up.
- Expand the garnishes. To make this Greek rice dish even more decadent and celebratory, serve it with fresh dill and mint, a drizzle of olive oil, crumbled feta cheese, freshly sliced cherry tomatoes, pine nuts, and more.
- Add greens. Sneak in some extra veggies by adding a hearty handful of chopped spinach. Add it after you sauté the garlic and onion, and let it soften before you toast the rice.
- Use a rice cooker. Sauté your aromatics and toast the rice in a pan like normal, then transfer everything to your rice cooker. Add the broth like normal and cook until the rice is perfectly tender and plump. Squeeze fresh lemon juice on top and garnish with parsley before serving.
How to Serve
This Greek Rice is delicious served on the side of a protein-heavy entree, a Greek Salad, and some Greek Potatoes. Some of my favorite Greek main courses to pair this with are:
- Chicken Souvlaki
- Greek Meatballs
- Greek Lamb Shanks
- Souvlaki Beef Shish Kebabs
- Greek Salmon
- Greek Lamb Souvlaki Skewers
For more recipe ideas, see our 30 Best Greek Recipes.
Recipe Tips and Tricks
- Use the right rice. Long-grain rice has the right texture and flavor to take this Greek lemon rice recipe over the top. If you substitute a short-grain variety, you won't get the same fluffy texture.
- Toast the rice grains. This simple step gives the rice a nutty flavor that adds extra depth to this dish.
- Let it rest. That 10-minute rest is the final part of the cooking process. This will allow the rice grains to plump up and absorb all that broth. If you rush this step, your rice will not be nearly as soft and tender.
Storing and Freezing Instructions
How to Store
Allow the rice to cool then transfer the leftovers to an airtight container. Store in the fridge for 3-4 days.
How to Reheat
The best way to reheat rice is to place it in a small pot and add a splash of water. Cover and heat over medium, allowing the rice to steam slightly. You can also microwave for a few minutes.
How to Freeze
Leftovers can easily be frozen for several months. Simply thaw in the fridge and reheat like normal.
FAQ
Greek rice is a popular side dish at Greek restaurants that typically consists of a lemony rice pilaf made with plump grains of rice cooked in garlic, onion, chicken stock, and fresh herbs, then garnished with fresh lemon juice for a pop of freshness. It's hearty and comforting yet light and refreshing at the same time.
Most Greek restaurants use long-grain rice, like basmati or jasmine rice, for their famous Greek rice. These types separate into individual grains after cooking and stay dry and fluffy, unlike short-grain varieties, which can easily become sticky and clump together.
It can be, but you'll want to ask about the cooking liquid. This easy Greek rice recipe uses chicken broth to give the rice extra flavor, but you can use vegetable broth instead. If you get Greek rice at a restaurant, you'll want to double-check!
More Rice Recipes
- 30 Best Rice Recipes
- Basmati Rice with Saffron
- Cilantro Lime Rice
- Steamed Rice
- Broccoli Rice
- Black Beans and Rice
Tried this recipe?
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Simple Italian Salad
This Simple Italian Salad is fresh, delicious, and flavorful. It is loaded with fresh veggies and lightly tossed in homemade dressing, and ready in just 10 minutes. Serve this Olive Garden copycat with your favorite Italian recipes - and don't forget the Garlic Breadsticks!
I think we've all had that moment at Olive Garden when we want to eat the salad more than the pasta! The sharp red onion, briny olives, pepperoncini peppers, and tangy dressing complement the rich flavors in Italian food so well. This made from scratch version can be served as a light main dish on its own, but is also the perfect salad to pair with homemade pasta dishes. It's become our go-to side salad for almost any meal!
Why You'll Love This Simple Italian Salad
- Super simple ingredients. Most of the ingredients for this Italian chopped salad recipe can either be stocked in the pantry or kept in the fridge for whenever. This makes it easy to throw together quickly, even on those busy nights. It's a great way to sneak in some extra veggies, too!
- Ready in 10 minutes or less. All you need to do is chop the ingredients, toss them in the dressing and serve. It's really that simple to make this easy tossed salad.
- Perfect for pizza night. Serve some extra veggies with your Margherita Pizza (Neapolitan Skillet Style) or BBQ Chicken Pizza to make your Friday night favorite a little more nutritious. This simple Italian salad recipe balances the heavier flavors of tomato sauce and molten mozzarella cheese really well.
Ingredient Notes
To make this delicious Simple Italian Salad, you will need the following ingredients (full measurements in recipe card below):
- romaine lettuce - roughly chopped into bite-sized pieces. You can also use iceberg lettuce or another crunchy lettuce.
- cherry tomatoes - leave them whole or slice in half.
- black olives - these are classic, but you can use kalamata olives if you prefer.
- red onion - thinly sliced for a little bite.
- pepperoncini peppers - these are sold in jars, which are easy to keep in the pantry. You can leave this out if you don't have it.
- croutons - either buy a bag of croutons from the store or make homemade croutons with leftover Small Batch Sourdough Bread.
- Parmesan cheese - freshly grated onto the salad before tossing.
- sunflower seeds - I recommend toasting these. Toasted pumpkin seeds are great too.
- Italian dressing - Homemade Italian dressing is the best, but you can use store-bought as well.
- salt and pepper - season as needed.
You will also need measuring cups and spoons, a large bowl, tongs, and serving dishes.
How to Make the Best Simple Italian Salad
- Combine. In a large serving bowl, combine the all salad ingredients including lettuce, tomatoes, olives, red onion, pepperoncini, croutons, parmesan cheese and sunflower seeds.
- Toss. Drizzle with Italian dressing and toss well to coat. Taste and season with additional salt and pepper, if needed.
- Serve. Serve immediately.
Recipe Variations
- Add protein. Add a can of rinsed and drained garbanzo beans or cannellini beans for plant-based protein or add chopped salami for some meat.
- Add cheese. Throw in some chopped mozzarella cheese or provolone cheese. It tastes great, too!
- Add more veggies. There are lots of ways to modify this dish. Add some spring greens like baby spinach or kale, chopped green onions, artichoke hearts, English cucumbers, and more.
How to Serve
This Simple Italian Salad is delicious served on its own for a light lunch, or paired with some of my favorite Italian entrees including:
- Homemade Meat Lasagna
- Italian Meatballs
- Easy Chicken Parmesan (Parmigiana)
- Pesto Penne Pasta
- Stuffed Shells
- Chicken Marsala
For more recipe ideas, see our 50 Best Italian Recipes.
Recipe Tips and Tricks
- Dress right before serving. Once tossed in dressing, the fresh greens will begin to soften. If you want to prep this salad for lunches, always store the dressing on the side.
- Use your favorite dressing. I like to make my own Italian Dressing, but you can definitely change things up. These flavors are also great with a Balsamic Vinaigrette or even just a little extra-virgin olive oil and red wine vinegar. Keep it simple!
- Homemade is best. When possible, make your own croutons, dressing, etc. They'll have a cleaner, fresher flavor that really brings this classic Italian salad to life! Try our Rice Croutons for another option.
Storing Instructions
Once dressed, the salad should be consumed in one sitting. If you want to save leftovers for later, store it with the dressing on the side.
FAQ
Keep it simple and use a homemade Italian salad dressing. You don't need much; my recipe calls for extra virgin olive oil, white wine vinegar, lemon juice, garlic, parsley, Italian seasoning, and salt and pepper. It's that easy, yet it tastes way better than the bottled stuff from the store!
In restaurants, you'll usually see this salad made with an iceberg salad mix, tomatoes, red onion, pepperoncini peppers, olives, croutons, and Parmesan, all tossed in an Italian vinaigrette. This version is very similar, except I like to add sunflower seeds for crunch, and I use cherry or grape tomatoes for a brighter pop of tomato flavor. That's it!
I prefer to use mild, crunchy lettuces, like romaine hearts. They have a great texture that adds to the experience. Any crisp lettuce will do, though, like iceberg lettuce, butterhead lettuce, and more. Feel free to incorporate some baby spinach or tender leafy greens for extra flavor, too.
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