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.Â
- 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.Â
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.Â
More Apple Dessert Recipes
- 20 Best Apple Desserts
- Braided Lattice Apple Pie
- Apple Turnovers
- Baked Apples
- Apple Cake
- Apple Crisp
Tried this recipe?
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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.Â
- 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.Â
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?
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.
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.Â
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 â…” 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?
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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?
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 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.Â
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?
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.
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.Â
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
Tried this recipe?
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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 -Â 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.Â
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.Â
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.Â
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.
HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.
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.Â
- 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.Â
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.Â
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 â…“ 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.Â
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.Â
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 -Â 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 garlicÂ
- 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 -Â for a delicious flavor in both the zucchini bread and the lemon glaze.
- lemon zest -Â added to the cake to complement the lemon flavor in the glaze.
- lemon juice -Â fresh is best, but you can use bottled in a pinch.Â
- powdered sugar -Â 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.Â
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.Â
More Zucchini Recipes
- Fried Zucchini
- Zucchini Lasagna
- Cheesy Baked Zucchini with Marinara
- Zucchini Fritters
- Air Fryer Zucchini Chips
- Zucchini Bread
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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.Â
- 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 -Â 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.Â
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.Â
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
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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?
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.
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.Â
- 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:Â 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 350FÂ for 13 minutes, shaking the basket halfway.Â
- To grill:Â 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
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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.Â
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!Â
- 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
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.
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.Â
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
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.
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.Â
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
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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.Â
More Salad Recipes
- 40 Best Salad Recipes
- Caesar Salad
- Italian Pasta Salad
- Tomato and Mozzarella Caprese Salad
- Garden Salad
- Tomato Burrata Salad
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Ice Cream Sandwiches
Nothing says summer better than ice cream, and these homemade Ice Cream Sandwiches are the very best! Creamy vanilla ice cream is perfectly nestled between two tender homemade chocolate cookies for that classic flavor we all love. They're surprisingly easy to make and a fun nostalgic option for backyard barbecues, birthday parties, or just because!
When the temperatures rise, nothing quite hits the spot like a freshly unwrapped ice cream sandwich with chocolate sandwich cookies and creamy vanilla filling. They're extra delicious when you've been outside in the sun all day! Most people would never even consider making them from scratch, but it's actually a lot easier that you might think. They're way better than store-bought ice cream sandwiches, so you may never go back!
Why You'll Love This Ice Cream Sandwich Recipe
- Iconic ice cream sandwich look. If you grew up eating grocery store ice cream sandwiches, these homemade chocolate cookies will give you a wave of nostalgia. They have that classic dark brown look and the same chocolaty flavor you know and love - but taste way better! Plus, they're made without any corn syrup, natural flavors, or stabilizers, so you can really control the quality of ingredients.
- Perfect summer treat. Ice cream sandwiches are made to be eaten out of the hand, ideally in the backyard with the sprinklers running and kids laughing and playing. They're so refreshing and taste just like childhood!
- Completely customizable. Instead of classic vanilla, you can use any ice cream flavor you like for the ice cream layer. Dream up unusual combinations or even mix and match 2-3 flavors together. It's so much fun!
Ingredient Notes
To make these delicious Ice Cream Sandwiches, you will need the following ingredients (full measurements in recipe card below):
- vanilla ice cream - use my No Churn Vanilla Ice Cream for a homemade option, your favorite vanilla ice cream from the store, or any ice cream flavor of your choosing.
- all purpose flour
- cocoa powders - use Dutch cocoa powder and double Dutch cocoa powder (also known as black cocoa powder) for that extra dark brown color. You can substitute with more Dutch cocoa if you don't have double Dutch powder.
- baking powder - to give the homemade cookies a little lift.
- salt
- unsalted butter - make sure to use softened butter.
- vegetable oil - this will give the cookies a soft, tender texture, perfect for flexing with the ice cream in the sandwich.
- sugars - you need both brown and white for the best flavor and texture.
- vanilla extract
- eggs - room temperature is best.
Equipment Needed
You will also need measuring cups and spoons, a 9x13 baking pan, an ice cream scoop (optional), parchment paper, a spatula, plastic wrap, a rimmed cookie sheet, medium and large bowls, a whisk, an electric mixer, a sharp knife, and a wire rack.
How to Make the Best Ice Cream Sandwiches
First, prep the ice cream.
Line a 9x13-inch baking pan with parchment paper. Transfer the ice cream into the baking pan and use a spatula to spread it out until smooth and flat (this may take several minutes). Transfer the ice cream into the freezer and freeze for at least 4 hours.
Then, make the cookie layers.
- Combine dry ingredients. In a medium mixing bowl, whisk together the flour, both sifted cocoa powders, baking powder, and salt, until well-combined. Set aside.
- Combine wet ingredients. In a large mixing bowl, using an electric hand mixer, beat together the butter, oil, white sugar and brown sugar until pale and fluffy, about 3 minutes. Add in the eggs and vanilla, then beat again until well-combined and smooth.
- Add dry ingredients to wet. Add in the dry ingredients to the wet batter, then beat again until well-combined.
- Bake. Prepare a nonstick 18x13-inch baking sheet with butter or baking spray and parchment paper. Transfer the batter into the prepared baking sheet. Smooth it out with a spatula. Place into a 350F preheated oven to bake for 11-12 minutes.
- Slice. Remove from the oven, then immediately use a sharp knife to slice down the centre of the cookie. Allow to cool in the pan until fully cooled.
- Invert. When fully cooled, place a parchment lined cooling rack (or the bottom of another baking sheet) on top of the cookie halves and carefully invert them.
Assemble the ice cream sandwiches.
- Assemble. Remove the ice cream brick from the freezer and the pan, then carefully place it onto one of the cookie halves, then place the other cookie half on top.
- Freeze. Lightly cover with plastic wrap, then transfer back into the freezer to harden for at least another 4 hours, or preferably overnight.
- Slice. When hardened, use a sharp knife to slice into 12 bars. Enjoy immediately, or wrap each bar individually with plastic wrap, and place back into the freezer.
Recipe Variations
- Make cookie ice cream sandwiches. Make equal-sized rounds of chewy chocolate chip cookies, then sandwich them together with a scoop of your favorite ice cream flavor. You can also use any of your favorite cookie recipes, so feel free to try any combo you'd like!
- Coat the sides. After assembling the sandwiches, press the sides into mini chocolate chips, chopped peanuts, crushed graham crackers, crushed Oreos, or sprinkles for extra crunch and flavor.
- Mix and match flavors. Instead of using just one type of ice cream, mix 2 to 3 different flavors for a custom flavor combination!
How to Serve
These Ice Cream Sandwiches are delicious served on their own, or served as part of a larger dessert spread with some of my favorite summer desserts including:
- S'mores Bars
- Key Lime Pie
- Strawberry Crumb Bars
- Summer Fruit Salad
- Blueberry Cheesecake
- Rice Krispies Treats
For more recipes, see our 40 Best Summer Desserts.
Recipe Tips and Tricks
- Cool the cookies first. Make sure those cookies cool to room temperature before you start assembling the sandwiches. Hot cookies and cold ice cream are a melty mess.
- Don't rush. It's tempting to speed through the process so you can eat your sandwiches right away, but give yourself plenty of time! The whole process is much easier (and tidier) if you let the ice cream freeze into a block and re-freeze the individual sandwiches before serving.
- Homemade is best. The most delicious ice cream is homemade. If you like that classic ice cream sandwich flavor, make vanilla ice cream with real vanilla beans or try another homemade flavor. Even if you've never made ice cream before, my No Churn Vanilla Ice Cream recipe is super easy!
Storing Instructions
If you don't plan to eat these ice cream sandwiches today, wrap them individually with plastic wrap or parchment paper, then store them in an airtight container in the fridge for 1-2 months.
FAQ
If you want your ice cream sandwiches to look like ones from the store, cut pieces of parchment paper into squares slightly larger than the sandwiches. Place the sandwich in the middle. Tuck the right side over the ice cream sandwich until it covers the top cookie. Press the top and bottom pieces against the sandwich, then lay the extra paper on top of the first fold. Then fold the left side of the paper on top of the cookie, covering the other folds. Tape the paper down for easy serving later.
The classic ice cream sandwich is made by sandwiching vanilla ice cream between two long chocolate wafers. These cookies are soft and tender, allowing them to flex with the ice cream as you bite them. You can make your own chocolate cookies at home following this recipe and turn them into delicious ice cream treats with a tub of your favorite vanilla ce cream!
Unfortunately, that's not clear. Ice cream sandwiches have been available for a long time, as early as 1899! The first ice cream sandwich patent appeared in 1921, but they were already popular decades before that.Â
More Ice Cream Recipes
- 40 Best Summer Desserts
- No Churn Vanilla Ice Cream
- Strawberry Frozen Yogurt
- Strawberries and Cream Popsicles
- Watermelon Sorbet
- Mango Frozen Yogurt
Tried this recipe?
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Spicy Cumin Lamb Skewers
Spicy Cumin Lamb Skewers are juicy, tender, and succulent. The bold cumin and cayenne marinade mixed with oil, garlic, and soy sauce, adds such an incredible depth of flavour to these lamb skewers, making them savoury, spicy, and so flavourful. My favourite part? Xinjiang lamb skewers are super quick and easy to make, taking just 10 minutes to cook on the grill.
Spicy cumin lamb skewers, also known as yang rou chuan, are a popular Chinese street food originating in northern China, in the Xinjiang region. They sold by street vendors all over China and are traditionally cooked over a charcoal grill or a Chinese barbecue grill. To see how it's done with a Chinese grill, see our Grilled Spicy Cumin Lamb Skewers recipe post.
Why You'll Love These Spicy Cumin Lamb Skewers
- Incredible flavor. Xinjiang lamb skewers are popular for a reason! By using lamb leg or shoulder meat, the skewers stay moist and tender because these parts of the meat has plenty of fat to soak up the marinade. As the skewers cook, the outside caramelizes in the savory seasonings of whole and ground cumin, fresh garlic, and cayenne. On the inside, the quick grilling process locks in the moisture and flavor from the Shaoxing wine and soy sauce. They're meaty, smoky, and spicy, with just a touch of sweetness. So good!
- Great for entertaining. Prep the meat the night before, then grill right before serving. It smells amazing and tastes even better; your guests will be begging for this easy recipe!
- Cook however you'd like. Although it's traditional to prepare these spiced lamb kebabs on a Chinese grill, I've shared tips for cooking them on a gas or charcoal grill, an indoor grill pan, in the oven, or in the air fryer. This means you can enjoy the long after BBQ season ends!
Ingredient Notes
To make these delicious Spicy Cumin Lamb Skewers, you will need the following ingredients (full measurements in recipe card below):
- lamb leg or shoulder - cut into 1 inch cubes.
- vegetable oil
- Chinese cooking wine - also known as Shaoxing wine.
- soy sauce
- garlic
- cumin powder
- cayenne pepper - these skewers are spicy. For a milder taste, add just 1 teaspoon of cayenne powder or even less, depending on your personal preference. If you want them extra spicy, add up to 1 tablespoon.
- cumin seeds - optional. I love cumin seeds on these skewers. They add extra flavour and a nice texture.
- salt
You will also need measuring spoons, skewers, tongs for grilling, and an indoor grill pan (if you are not using an outdoor grill), and a digital meat thermometer.
How to Make the Best Spicy Cumin Lamb Skewers (Three Ways)
- First, marinate the lamb. Add cubed lamb into a ziploc bag and add vegetable oil, cooking wine, soy sauce, minced garlic, cumin powder, cayenne pepper, cumin seeds (optional), and salt. Press the air out of the bag and seal tightly. Press the marinade around the lamb to coat. Place in the fridge to marinate at least 30 minutes or overnight, to infuse all the seasoning and spices into the meat.
- Next, thread the lamb onto skewers. Depending on the size of your skewers, you should be able to thread 6 skewers with 6-7 pieces of lamb on each.
- Finally, it's time to grill. Preheat grill (or grill pan) over medium high heat for 4-5 minutes and lightly brush the grill with remaining vegetable oil. Grill the skewers for 10-15 minutes (rotating every few minutes), or until the internal temperature of the lamb reaches 155 F, as read on a digital meat thermometer (or 160 F for well done). Near the end of grilling, sprinkle some more cumin seeds on top.
- Time to serve! Serve hot with an extra sprinkle of cayenne pepper, if desired.
How to Cook Lamb Skewers in the Oven
To cook spicy cumin lamb skewers in the oven instead, simply place the skewers on a baking tray and bake at 440 F for 15 minutes, rotating the skewers halfway.
How to Cook Lamb Skewers in the Air Fryer
To cook spicy cumin lamb skewers in the air fryer, cook them (unskewered) at 375 F for 15 minutes, shaking the basket halfway. Once done, leave the basket in the air fryer for another 2 minutes, as it will continue to cook with the residual heat.
Recipe Variations
- Make beef skewers instead. Not a fan of lamb? Not a problem. The fatty, meaty flavor of beef is a perfect alternative. Choose a marbled cut, like a leg or shoulder.
- Adjust the heat. Change the heat level to your own preference. You can skip the cayenne pepper, use red pepper flakes instead, or replace it with mild chili powder for the flavor without the heat.
- Tweak the spice mixture. Feel free to add more spices to make this recipe your own, like whole fennel seeds, caraway seeds, garlic powder, or your favorite Chinese spice blend. You can even add some ground Sichuan peppercorns for an interesting mouth-numbing sensation!
How to Serve
These Spicy Lamb Skewers are delicious served on their own, or paired with some complimentary Asian-style side dishes including:
- Vegetarian Fried Rice
- Asian Cold Noodle Salad
- Shanghai Style Vegetarian Steamed Buns
- Chicken Potstickers
- Steamed Rice
- Chinese Garlic Cucumber Salad
- Crispy Bottom Shanghai Pan-Fried Pork Buns
For more recipe ideas, see our 60 Chinese Takeout Recipes at Home.
Recipe Tips and Tricks
- Marinate the lamb. It is crucial to let the lamb marinate for at least 30 minutes to allow the flavours to infuse into the mean and to tenderize the meat, aka making it juicier. If you have the time, I recommend marinating it even longer or overnight for the best results.
- How to make the lamb even more tender. Turn off the heat and remove the the grill from heat a couple minutes earlier, when the internal temperature reaches 150 F (5 degrees lower than the desired level). Let it rest for a few minutes in the pan as the residual heat will continue to cook the skewers. Resting after cooking helps the juices redistribute into the meat. Once the internal temperature reaches 155 F, remove from the pan and serve.
- Use a digital thermometer. A digital meat thermometer is very useful when grilling meat skewers for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
- Make extra. This is a smaller batch recipe that makes 6 skewers. Simply double or triple the recipe to feed a hungry crowd.
Storing and Freezing Instructions
How to Store
Unthread the lamb and store it in an airtight container for up to 3 days in the refrigerator.
How to Reheat
Reheat in the microwave until fully warmed through. You can also reheat in a preheated 325F oven for 10 minutes or air fryer for 5 minutes until warmed through.
How to Freeze
You can freeze both the raw marinated lamb or the cooked lamb. Place in an airtight cotnainer and freeze for up to 2-3 months. If freezing cooked lamb, be sure to unthread the lamb first. When ready to cook or eat, thaw overnight in the fridge before cooking according to recipe instructions or popping into the oven to reheat (if cooked).
FAQ
Yes! Cumin's nutty, earthy flavor pairs wonderfully with lamb meat and is a traditional flavor combination for these Chinese lamb skewers. When seasoning lamb with cumin, I like to add some sort of acidity and sweetness, like Chinese cooking wine, to mellow out the richness of the meat. This balances the savory flavors of the lamb and the cumin to add a necessary balance.
For the best flavor and tender texture, use fatty lamb, like lamb shoulder or leg. Look for a cut that is marbled with fat, which will melt and become tender on the grill. Avoid lean meat, which can overcook and become tough very quickly.
Yes, but this recipe is specifically formulated for grilling little meat cubes, not ground meat. Instead, try substituting ground lamb in this beef kofta recipe and adjusting the spices. Either reduce or eliminate the wine and soy sauce, as they will add too much liquid. You won't get quite the same flavor, but this is the best way to make skewers with ground lamb.
More Grilled Skewer Recipes
- Greek Souvlaki Lamb Skewers
- Chicken Satay Skewers with Peanut Sauce
- Easy Greek Chicken Souvlaki Skewers
- Souvlaki Beef Shish Kebabs
- Teriyaki Chicken Skewers with Pineapple
- Persian Saffron Chicken Kebabs (Joojeh Kabob)
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Gourmet Hot Dogs
Juicy and delicious Gourmet Hot Dogs will take your next backyard BBQ or potluck to a whole new level. Whether you prefer a classic dog, Mexican flavors, or an Asian-inspired option, we have a hot dog toppings combo for you. Can't choose which one to try? Make a hot dog bar and let your guests serve themselves!
It might sound like an oxymoron, but gourmet hot dogs are a real thing! It's all about pairing flavors and ingredients. With the right sausages, buns, and toppings, the humble hot dog can become something quite special. Fancy hot dogs are becoming more and more common (and expensive) these days, but you can save your cash and make your own in the comfort of your own home. This trio of hot dog recipes is perfect for Memorial Day, the 4th of July, Labor Day, and any summer gathering!
Why You'll Love These Gourmet Hot Dogs
- Looks so appetizing. These hot dogs are decorated to the nines with all the best toppings. We eat with our eyes after all, and these hot dogs taste as good as they look!
- Easy to serve a crowd. Hot dogs are a staple at sports arenas and barbecues for a reason. Since they are precooked, they just need to be warmed up, which makes them super quick to make. Grill a bunch, lay out your favorite hot dog toppings and serve!
- Three flavor combinations. Instead of just one perfect hot dog, how about 3 delicious options? Keep it simple with a classic hotdog, spice it up with a Mexican-style dog, or incorporate some Asian flavors. It's fun to try all 3!
- Elevated flavor. With higher-quality ingredients, you can really see why hot dogs are so beloved. You feel the snap of the sausage, the soft bite of the bun, and the mixture of flavors and textures from the toppings. It takes the plain old hot dog and really makes it something special!
Ingredient Notes
To make these delicious Gourmet Hot Dogs, you will need the following ingredients (full measurements in recipe card below):
- weiners - pay a little extra for premium hot dogs from either your local grocery store or butcher.
- hot dog buns - I like to make my own hot dog buns for a really fresh flavor and perfect chew. Feel free to mix and match different options, like brioche, sweet Hawaiian hot dog buns, artisan-style rolls, etc.
Hot Dog Toppings
| Classic hot dog | - onion - sauerkraut - play around with specialty flavors of sauerkraut or make your own. - sliced pickles - use any type you like: classic dill, bread and butter, spicy pickles, etc. - ketchup - mustard |
| Mexican style hot dog | - pico de gallo - make your own Pico de Gallo from scratch or substitute your favorite type of salsa. - cheddar cheese - to melt onto the hot dog for a cheesy bite. - jalapeños - for a less spicy kick, you could substitute this with sautéed bell peppers. - sour cream |
| Asian style hot dog | - fried onions - see how to make fried onions in our Potato Onion Pierogi recipe. - teriyaki sauce - it's worth it to take 10 minutes to make your own Teriyaki Sauce. - mayonnaise - look for Japanese mayo (Kewpie) for the best flavor. - seaweed flakes (furikake) - these add a crunchy, salty flavor that's perfect as a garnish. |
You will also need a grill, tongs, and any serving supplies you need.
How to Make the Best Gourmet Hot Dogs
- Cook the weiners. Grill the hot dogs over medium-high heat until the skin on all sides begins to brown, about 5-7 minutes.
- Toast buns. Toast the hot dog buns for a few minutes on the grill until warm and toasty.
- Assemble. Place the hot dog wieners in the buns and top with desirable toppings. Serve warm.
Recipe Variations
- Use different sausages. Instead of regular hot dogs, try brats, Italian sausage, veggie dogs, or even blends of specialty meats (elk or bison sausage, etc). There are even hot dogs made from brisket, wagyu beef, and other specialty options. You have lots of potential here!
- Change the buns. Make your own tender hot dog buns or mix and match the buns with the recipe. A sweet bun would pair well with the Japanese-style hot dog, while I like an artisan roll for the Mexican one. Pretzel buns are a nice option for the classic dog.
- Add different toppings. There are so many ways to top hot dogs - you're really spoiled for options! Get creative and try something new.
- Make a Seattle dog by brushing cream cheese on the bun and adding grilled onions.
- Try Hawaiian hot dogs by adding bacon, pineapple, red onion, and my spicy mayo or the teriyaki mayo from the Asian-style dogs.
- For a Swiss-style dog, top with Swiss cheese, caramelized onions, sauteed mushrooms, and a little Dijon mustard.
How to Serve
These Gourmet Hot Dogs are delicious served on their own, or paired with some complimentary side dishes. I like pairing each flavor with different sides, including:
- To pair with the Classic Hot Dog: Caesar Salad, Baked Potato Wedges, Grilled Vegetable Skewers, or Classic Potato Salad.
- To pair with the Mexican Hot Dog: Guacamole, Mexican Stuffed Peppers, Air Fryer Mexican Shrimp, or Crispy Refried Bean Tacos.
- To pair with the Asian Hot Dog: Vegan Soba Noodle Salad, Baked Sweet Potato Wedges, Chinese Garlic Cucumber Salad or Vegetarian Fried Rice.
For more recipes, see our 25+ Best BBQ Side Dishes.
Recipe Tips and Tricks
- Focus on quality. Fortunately, hot dogs are pretty affordable, but the price can go up when you focus on higher-quality ingredients. Splurge on the hot dogs themselves. You want really good hot dogs, not the $1-2 packs from the store. The fresh components are generally not very expensive and making these fancy hot dogs at home will still save lots of money compared to buying them from a gourmet hot dog stand!
- Make components from scratch. If you have a little time, try to make your own buns, mayo, teriyaki sauce, pico de gallo, etc. Those homemade elements taste much fresher than the prepackaged stuff from the store and can make a big difference.
- Grill the dogs. Technically, hot dogs can be prepared on the stove, in the oven, in the air fryer, and more, but grilling will give the best texture and bite.
Storing and Freezing Instructions
How to Store
Once assembled, these hot dogs are best served fresh. If you have leftovers, store the cooked hot dogs and any perishable toppings in separate airtight containers in the fridge for 3-4 days.
How to Reheat
After grilling, the hot dogs can dry out a bit. Return some of that moisture by wrapping them with a damp paper towel and microwaving for 45-50 seconds. You can also gently steam them in a skillet on the stove with a splash of water.
FAQ
That answer depends on where you live, as there are major differences across stores. However, I recommend looking for a mixture of beef and pork in a natural casing whenever possible. If you can find locally made hot dogs or weiners, definitely go for those. For a storebought brand, look for Nathan's, Sabrett, Boar's Head uncured beef frankfurters, or a beloved local option near you.Â
The best tasting hot dogs are grilled, which gives the skin a little bite and a smokiness that pairs well with the toppings. You can definitely prepare them in different ways, but grilling really kicks them up a notch,
There are truly endless options! At gourmet hot dog stands, you'll often find a variety of different, rotating flavors. I prefer to either keep things simple with the classic combo of mustard, ketchup, onion, sauerkraut, and pickle or incorporate a few different flavor profiles. My Mexican-style hot dog has homemade pico de gallo with cheddar cheese, jalapeno, and sour cream, while my Asian-style hot dog has mayo, teriyaki sauce, fried onions, and seaweed flakes. They're both totally different in their own ways, but still delicious! Play around with different flavor profiles, seasonal ingredients, and sauces to make your own custom creations.
More Sandwich Recipes
- Lobster Rolls
- Lemongrass Chicken Banh Mi Sandwich
- Cheeseburger Sliders
- Beef and Bean Burritos
- Chicken Shawarma
- Roasted Broccoli Grilled Cheese Sandwich
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Iced Chai Latte
Sweet, spicy, and ice cold, is there anything more refreshing than an Iced Chai Latte? It's easy to make this boldly flavored iced chai tea latte at home with just a teabag and a little patience - no boxes of concentrate required!
I adore anything chai flavored (hello Chai Cookies!), and I am more likely to have a cup of hot Chai Tea Latte in my hand instead of coffee. Those classic warming spices make you feel so cozy, and the ice-cold version is especially refreshing when it gets hot out. This easy iced tea recipe is quick enough to make every day, or you can save time and just double or triple it and keep a stash of homemade chai concentrate in the fridge.
Why You'll Love This Iced Chai Latte
- Creamy and refreshing. Iced chai has the perfect balance of sweetness, creaminess, and bold spices that make it a popular choice from midwinter to the hottest days of summer. There's nothing quite like it!
- Skip the trip to the coffee shop. Instead of spending a small fortune at coffee shops or on those quart boxes of chai concentrate, make your own iced chai tea latte at home! It only takes about 20 minutes, and you can easily double or quadruple this recipe to have extra on hand any time a chai craving starts calling.
- Control the quality of ingredients. If you have any dietary restrictions, it can be nearly impossible to find coffee drinks that fit your needs. For this recipe, you can use organic tea, your favorite type of milk (or no milk), or any type of sweetener that works for you.
Ingredient Notes
To make this delicious Iced Chai Latte, you will need the following ingredients (full measurements in recipe card below):
- water + ice cubes
- chai teabag - there is a huge range in quality when it comes to pre-bagged tea. If you want a strong, pure chai flavor, it's worth it to pay a couple of extra dollars for a better-quality brand.
- milk - use your milk of choice: dairy or non-dairy.
- sweetener- this is totally optional, and you can use any type of sweetener you'd like. I recommend sugar, maple syrup, or honey.
You will also need measuring cups and spoons, a small saucepan, storage container, and a glass.
How to Make the Best Iced Chai Latte
- Steep. Bring water to a boil in a small saucepan. Remove from heat and add tea bag. Steep for 5 minutes. Then, remove and discard the teabag. Transfer to the fridge to chill for about 5-10 minutes.
- Assemble. Place a few ice cubes into a glass cup. Fill with the chai tea concentrate, then top with milk.Â
- Sweeten. Stir gently to combine and taste. Add sweetener, if desired.
Recipe Variations
- Add more spices. This recipe relies on bagged chai, but you can certainly steep extra spices to add even more flavor. If you're making a larger batch, throw in a star anise or two, some cinnamon sticks, and a few cardamom pods to make those spices pop.
- Use a flavored sweetener. Instead of sugar or maple syrup, use vanilla simple syrup or cinnamon simple syrup for an extra layer of flavor.
- Try different types of chai. There are so many varieties of chai that it can be a bit overwhelming. Most of us are used to masala chai, which is known for lots of warm spices like cinnamon, clove, cardamom, and black pepper, but that's just the start! Have fun trying cardamom chai, turmeric ginger chai, rooibos chai, and more.
- Make an iced dirty chai latte. Add a shot of espresso or some cold brew coffee for a hit of caffeine to get you through the day.
- Go decaf. If you need to take it easy on the caffeine, look for a decaffeinated brand of chai without black tea.
- Use loose tea. Love loose chai tea? Replace the bag of tea with approximately 2-3 teaspoons of loose tea leaves. Just be sure to strain the mixture with a fine mesh strainer to remove any pieces of black tea or spices.
How to Serve
This Iced Chai Latte is a delicious and refreshing drink to enjoy on its own, or paired with some sweet treats or cookies including:
For more recipes, see our 50 Best Cookie Recipes.
Recipe Tips and Tricks
- Steep as long as you'd like. If you crave the intensity of chai concentrate, feel free to let the tea steep a little longer. Just be sure not to go for too long, as the black tea can add a bitter flavor. For an even stronger flavor, use two bags of tea instead of one.
- Make lots of extra. To keep ready-to-serve iced chai in the fridge, sweeten the chai mixture while it is still warm, let it cool in the fridge, then add the milk. Store it in a pitcher in the fridge, fill a glass with ice, and pour! If you use regular dairy, keep an eye on the expiration date.
- Steep in water only. Sometimes, people like to skip a step and steep the tea in the milk, but it will not work the same way. The water will extract much more flavor, giving you a stronger, bolder chai flavor faster. It's a simple recipe, but it's best to trust the process.
Storing and Freezing Instructions
How to Store
Any leftover chai concentrate should be stored in an airtight container in the fridge for 5-7 days. I like to make extra to keep in a large mason jar or a pitcher for easy pouring.
How to Freeze
If you have any iced chai leftover, pour it into ice cube molds and freeze it. The next time you make an iced chai, use the frozen cubes to keep your drinks from diluting. This makes the very best iced chai latte!
FAQ
The secret is to make your own chai concentrate. That's easier than it sounds! Just steep your favorite chai tea bag in hot water until it has plenty of flavor, then chill in the fridge. Once cold, pour the chai over ice, add a little milk, and stir in your favorite sweetener. That's it!
Yes, most chai tea brands are made with black tea, which contains caffeine. Black tea has about half as much caffeine as coffee, but you can certainly choose a decaf chai tea brand instead.Â
You can really use any type of chai tea you'd like! For that classic chai flavor, look for spiced chai or masala chai. Feel free to play around with different brands, as some will have much more flavor than others. For the best flavor, skip the bottom shelf option and choose something a little more expensive. Give it a smell, too. If it smells really aromatic and spicy, go for it!
More Cold Drink Recipes
- Homemade Iced Tea
- Matcha Milk Tea
- Iced Latte
- Cold Brew Coffee
- Homemade Lemonade
- Homemade Peach Iced Tea
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Cherry Tomato Salad
This quick and easy Cherry Tomato Salad is light, fresh, and delicious. It is is one of the most intensely flavored side dishes, yet it only requires a few minutes of effort. Sweet cherry tomatoes are tossed with red onion, fresh basil, and feta cheese in a simple homemade vinaigrette that brings out every note of this simple tomato salad Save the recipe to make on repeat all summer long!
I'm always amazed by how much more flavor cherry tomatoes have than regular slicing tomatoes - plus they are even better when they are fresh in season. They're super sweet with a tangy acidity that stands out in salads, pastas, and more. Because of this, they only require a few simple garnishes to really bring them to life.
Why You'll Love This Cherry Tomato Salad
- Simple ingredients. This summery cherry tomato salad recipe only requires a handful of ingredients you can keep on hand to throw it together any time!
- Ready almost instantly. Few side dishes taste this good so quickly. Ripe cherry tomatoes are so flavorful that they require barely anything to make them pop. Just slice them in half, toss them with a few fresh ingredients, add the simple dressing, and serve. Done!
- Colorful summer side dish. The bright red color of the tomatoes is so eye-catching and pops on any table! Fortunately, it tastes even better than it looks. I always get lots of oohs and ahhs about this recipe. Make a double batch- it goes quickly!
- Great for entertaining. Since the salad contains mostly fresh ingredients, it can be placed on a serving table and enjoyed for hours without losing its color and texture. Plus, it's much lighter than many mayo-based salads while still being hearty enough to serve with your favorite Summer Grill Recipes including Balsamic Chicken Kabobs, Ribeye Steak, and more.
Ingredient Notes
To make this delicious Cherry Tomato Salad, you will need the following ingredients (full measurements in recipe card below):
- cherry tomatoes - for the best flavor, only use perfectly ripe tomatoes and slice each one in half so it can soak up the vinaigrette. Grape tomatoes work great, too.
- red onion - thinly sliced to add a savory bite.
- basil leaves - chop fresh basil into bite-sized pieces.
- feta cheese - crumble or cube some feta cheese for the salad.
- extra virgin olive oil - this forms the base of the dressing.
- white wine vinegar - I like to use a mild-tasting vinegar like white or red wine vinegar. Balsamic vinegar is a great way to bring out the tomatoes' sweetness, too.
- lemon juice -Â freshly squeezed gives the most potent flavor.
- freshly minced garlic - for a savory note.
- Italian seasoning
- ground black pepper
You will also need a measuring cups and spoons, large serving bowl, a small bowl, and serving utensils.
How to Make the Best Cherry Tomato Salad
- Combine. In a large serving dish, combine cherry tomatoes, onion, basil, and feta cheese.
- Make dressing. In a small mixing bowl, add olive oil, vinegar, lemon juice, garlic, Italian seasoning and pepper. Mix well to combine.
- Toss. Add the dressing into the tomato salad. Toss well and serve immediately.
Recipe Variations
- Bake it. I know this is a salad, but roasted cherry tomatoes, onions, feta, and a tangy vinaigrette all taste amazing roasted in the oven and served over fresh pasta in my Baked Feta Pasta! This recipe is a nice way to keep the same flavors but bulk up the meal on those cooler end-of-summer nights.
- Add more veggies and herbs. This marinated tomato salad is easy to tweak with different veggies, herbs, and more. For a deeper layer of flavor, I like to add thinly sliced bell peppers, sun-dried tomatoes, or roasted red peppers. An English cucumber and some green onions add a nice freshness, and fresh parsley is a good alternative to basil.
- Change the cheese. Tiny fresh mozzarella balls are a nice alternative to feta for a twist on my Cherry Tomato Caprese Salad.
- Use larger tomatoes. If you can find some really flavorful heirloom tomatoes, dice or slice them to use instead of cherry tomatoes. They usually won't have quite the same sweetness as cherry tomatoes, but they'll soak up that homemade dressing and taste wonderful!
- Serve as a pasta salad. To stretch the salad for a larger crowd, boil macaroni or penne until al dente, then rinse under cool running water. Add the veggies and feta and toss with a double (or triple) batch of the dressing as needed. Let it rest in the fridge for a few hours to let the flavors come together.
How to Serve
This Cherry Tomato Salad is delicious served on its own as a light lunch, or paired with some of my favorite summer dinners including:
- Pasta Primavera
- Greek Chicken Souvlaki Skewers
- Spanish Tortilla (Tortilla de Patatas)
- Salmon Burgers
- Tater Tot Casserole
- Vegetable Orzo
For more recipes, see our 60+ Summer Dinner Ideas.
Recipe Tips and Tricks
- Quality matters. I recommend taking a trip to the farmer's market instead of buying your tomatoes from the grocery store. You want the freshest, most flavorful cherry tomatoes picked at peak freshness. Look for varieties like Sungold, Sweet Millions, and Lemon Drop, and don't be afraid to incorporate different colors of tomatoes for more visual appeal.
- Marinate for better flavor. You truly do not need to wait to eat this summer salad, but the onions and tomatoes will soak up even more flavor after 30 minutes to an hour. If you can make the salad and let it rest while you prepare the main dish, it'll be absolutely perfect by dinner time.
- Try the plate trick. Instead of individually slicing each tiny tomato, try this trick. Arrange as many tomatoes as you can in an even layer on a dinner plate. Then, cover that plate with another plate (flipping it upside down if needed). Using a sharp serrated knife in one hand and gently holding down the top plate in the other, saw through the space between the two plates to cut through the tomatoes. So easy!
Storing Instructions
This cherry tomato salad should be stored in an airtight container in the fridge for up to 3-4 days.
FAQ
Tomatoes, in general, are great for you, and cherry tomatoes are no exception. Cherry tomatoes are high in vitamin C, which is essential for many functions, as well as lycopene, which can help reduce the likelihood of strokes and even support bone health! Incorporate them into your diet in these cherry tomato recipes, like my baked caprese chicken or baked Mediterranean pasta.
I usually prefer to pair cheeses with fresh tomatoes in one of two ways. Option 1: Something sI usually prefer to pair cheeses with fresh tomatoes in one of two ways. First, choose something salty and briny, like feta or ricotta salata (a dry, crumbly version of ricotta more like feta than standard ricotta). They're both salty enough to bring out the flavor of fresh tomatoes.
Or, consider cool, creamy cheeses, like fresh mozzarella or burrata. Of course, tomatoes and mozzarella cheese is a classic pairing used in everything from margherita pizza to my caprese pasta salad. But if you enjoy fresh mozzarella with tomatoes, do yourself a favor and try my tomato burrata salad. It has all the flavors you love but is extra buttery and creamy, thanks to the burrata's high-fat content. It's exceptional!
Yes! Cherry tomatoes' sweetness and intense flavor make them particularly wonderful in tomato salads. I recommend cutting them in half to make them easier to eat and to allow the tomatoes to soak up the dressing. I like to balance them with a little red onion, fresh herbs, and briny feta, but they're also fantastic on their own tossed in a little homemade vinaigrette.
More Salad Recipes with Cherry Tomatoes
- 40 Best Salad Recipes
- Tomato Burrata Salad
- Tomato and Mozzarella Caprese Salad
- Tomato Cucumber Avocado Salad
- Tortellini Salad
- Mediterranean Couscous Salad
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Icebox Cake
This old-fashioned Icebox Cake is a timeless no bake dessert that sounds retro, but has all the modern flavors you love. Creamy homemade vanilla whipped cream is layered with crunchy, chocolaty Oreo cookies, then frozen and sliced into perfect little slices of cookies and cream perfection your guests will devour in moments. It only requires 4 simple ingredients and takes just 5 minutes to assemble (yes, really!) - making it the ideal frozen dessert to make this summer!
So where does the its name come from? None of us have iceboxes anymore, but these devices are the ancestors of modern electric refrigerators. Blocks of ice used to be stored in wooden lockers which was used it to chill and preserve food - including cold treats to cool down on hot days. This easy icebox cake is an homage to this time with a modern twist (hello Oreo's!).
Why You'll Love This Icebox Cake
- Minimal prep. I don't know any other dessert you can make with 5 minutes of effort, at least not one that tastes this good! All that time goes to making the whipped cream, then layering it with Oreo thins in a loaf pan. It does need to freeze solid for 8 hours, but you can start it the night before or the morning of your party, then pop it in the freezer until you're ready to serve. Done and dusted!
- Extremely easy to customize. With only two basic components to this recipe, you might be surprised by how many ways you can tweak the ingredients to make it your own. Change the cookies, add fresh berries, drizzle in some melted chocolate, use different extracts, etc. But you certainly don't have to do that if you don't want to. This traditional icebox cake gets rave reviews exactly as is!
- Cool and creamy. On a hot summer day when the temperatures are soaring, nothing will cool you down like a slice of ice-cold icebox cake straight from the freezer. The chocolatey flavors in the Oreo icebox cake taste like cookies and cream ice cream in cake form!
- Great make-ahead dessert for entertaining. Ice box cakes are ideal for entertaining as you can make them the day (or week) before, then pull them out when you need them. They're great for a birthday party, backyard BBQ, or any other special occasion in your life!
Ingredient Notes
To make this delicious Icebox Cake, you will need the following ingredients (full measurements in recipe card below):
- heavy cream - use high-fat heavy whipping cream to make homemade whipped cream. Don't try to use half-and-half or whole milk; you need the real deal.
- confectioners' sugar - this powdered sweetener will dissolve into the cream for just enough sweetness.
- vanilla extract - for a touch of vanilla flavor.
- Oreo thins - these skinny Oreos are very thin and crunchy, making them ideal for this classic icebox cake. Feel free to use your favorite brand of crispy, crunchy cookies, like chocolate wafers, digestive biscuits, graham crackers, Biscoff cookies, and more.
You will also need measuring cups and spoons, a loaf pan, plastic wrap, stand mixer with a whisk attachment (or large bowl and electric mixer), spatula, serving platter, and a sharp knife for serving.
How to Make the Best Icebox Cake
- Prep. Prepare a loaf pan by lining all sides of it with plastic wrap. Set aside.
- Make whipped cream. In the bowl of a stand mixer (or in a large mixing bowl), add heavy cream, confectioners' sugar, and vanilla. Beat on high until soft peaks have formed.
- Assemble cake. Dollop a small amount of whipped cream into the bottom of the prepared loaf pan and spread it out into an even layer. Place 8 oreo thins across the whipped cream layer. Add another layer of whipped cream, topped with 8 oreos. Repeat 2 more times (4 total layers). Finish with one more layer of whipped cream on top.
- Freeze. Place into the freezer to harden for 8 hours, or overnight.
- Serve. When ready to serve, turn the loaf pan upside out onto a serving platter to remove it from the loaf pan (it may need to be banged or hit a few times to release it). Remove the plastic wrap from around the cake, then garnish by pressing the crushed Oreos into the top. Slice and enjoy.
Recipe Variations
- Use a different extract. Instead of vanilla, try adding a little almond extract for a nutty flavor or about half as much mint extract for a mint chocolate icebox cake!
- Add some mix-ins. Make your own flavor combination and add lots of texture with fresh berries, chocolate shavings, graham cracker crumbs, Strawberry Jam, Strawberry Compote, or a drizzle of peanut butter.
- Use store-bought whipped topping. Homemade is best, but many people grew up eating icebox cakes made with Cool Whip. Since Cool Whip is non-dairy, this can be an advantage for people who need to avoid dairy products, and some people prefer that extra-sweet, creamy flavor.
- Whip in some cream cheese. Cream cheese makes everything better, doesn't it? Let about 4 ounces (half a box) of cream cheese warm up to room temperature, then whip until fluffy before you drizzle in the heavy cream, powdered sugar, and vanilla. The extra tanginess balances the sweetness of the Oreo cookies really well and makes this easy dessert taste like an Oreo cheesecake!
How to Serve
This Icebox Cake is delicious served on its own on a hot day, or paired with some of other summer desserts including:
- Fresh Fruit Tart
- Strawberry Shortcake
- Rhubarb Crisp
- Funnel Cake
- Strawberry Crumb Bars
- Summer Fruit Salad
For more recipe ideas, see our 40 Best Summer Desserts.
Recipe Tips and Tricks
- Watch for soft peaks. Regular whipped cream is made by whipping the cream until it has stiff peaks that stand up straight even after you remove the whisk. This delicious dessert requires soft peaks, which curl down instead. This is a smoother, creamier texture ideal for this no bake cake.
- Choose thin, crunchy cookies. If you aren't a fan of Oreo cookies, you can absolutely use something else but focus on cookies that are thin and crispy, like Biscoff cookies, graham crackers, etc. These cookies will absorb some of the moisture from the whipped cream and end up having a cake-like texture. It may be tempting to use classic chocolate chip cookies or other chewy cookies, but they are too thick and become very hard and chewy after freezing.
- Don't skimp on the plastic wrap. If you do not properly line your loaf pan, you'll have quite a tough time removing this no bake icebox cake from the pan. You could dip the loaf pan into warm water to soften it up, but this can cause the outside of the cake to look messy, and it's easy to accidentally thaw it too much. Lining the pan well the first time will save you quite a hassle.
Storing Instructions
For best results, this ice box cake should be wrapped in several layers of plastic wrap and stored in the freezer. This will make it easy to remove from the pan and slice. It should be served frozen and sliced like a loaf.
FAQ
Icebox cakes are creamy no bake desserts made by layering whipped cream with a layer of chocolate wafer cookies or graham crackers, then freezing the cookie-cream mixture in a loaf pan until solid. They were initially stored in iceboxes, the precursor to modern refrigerators that rose to popularity in the 1920s and 30s. These wooden lockers were filled with ice, which allowed people to have cold and frozen foods on hand for the first time. Recipes for icebox cakes were distributed on the backs of cookie boxes, and the rest is history. They quickly became a popular summertime tradition that persists even today over 100 years later!
Like homemade ice cream and other creamy treats, most icebox cake recipes should be consumed within about a month of being frozen. After that, it can become frostburned and start to taste like the freezer. To minimize this, wrap it very well in plastic wrap first.
Not exactly. They definitely fit under the same umbrella of frozen creamy desserts, but icebox cakes are made from layers of cookies and whipped cream that are frozen and then sliced like cake. There is no ice cream involved - just frozen whipped cream. Ice cream cakes are usually made from ice cream as well as baked cakes, chocolate ganache, and other fillings or frostings.
More Frozen Dessert Recipes
- Strawberries and Cream Popsicles
- No Churn Vanilla Ice Cream
- Mango Frozen Yogurt
- Watermelon Sorbet
- Strawberry Frozen Yogurt
- Strawberry Sorbet
Tried this recipe?
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Grilled Vegetable Skewers
Grilled Vegetable Skewers are tender, delicious, and flavorful. Grilling is the best way to serve your summer vegetables, and these veggie skewers couldn't be any easier to make. Load up on fresh veggies, thread them onto skewers, brush with a very simple marinade, then grill. They're a great addition to your favorite burgers and kebabs or serve them over salads and fresh pasta for a simple vegetarian summer meal.
If you're already preheating the grill for your entree, prepare the rest of the meal at the same time! These veggie kabobs can be made with any assortment of seasonal produce, although I'm partial to summer squash, bell peppers, onion, and mushrooms. As they caramelize and cook down, the veggies will take on a bolder, slightly sweet flavor with a hint of smoke from the fire. So good! They're hands-down the easiest and tastiest summer side dish for your BBQs, potlucks, and more.
Why You'll Love These Grilled Vegetable Skewers
- Easy to prep ahead. After slicing the veggies and preparing the skewers, brush them in the vegetable marinade then pop them in the fridge. Grab them the next day to throw on the grill. Since they're on wooden skewers, they're easy to serve right off a tray. Great for entertaining!
- Summer favorite. Make the most of the season by loading up on fresh squash, peppers, and more. This is a great way to use all the different vegetables from your garden or your haul from the farmer's market. It's a summer classic!
- Versatile side dish. There are so many ways to make this easy side dish your own! Try different vegetables, use your favorite seasoning, and use whichever type of grill or grill pan you have. They turn out great every time!
Ingredient Notes
To make these delicious Grilled Vegetable Skewers, you will need the following ingredients (full measurements in recipe card below):
- fresh vegetables - use a mixture of fresh zucchini, red and yellow bell peppers, red onions, and white button mushrooms.
- olive oil - to caramelize the outside of the veggies and keep the seasonings in place.
- seasonings - season the marinade with freshly minced garlic, Italian seasoning, kosher salt, and ground black pepper. It's super simple, but so flavorful!
- fresh parsley - for garnish and a fresh herby flavor.
You will also need measuring spoons, metal or bamboo skewers, a small bowl, a basting brush, and an outdoor grill or indoor grill pan.
How to Make the Best Grilled Vegetable Skewers
- Thread skewers. Prepare the skewers by threading the vegetables onto each skewer, alternating them by color and texture.Â
- Add seasoning. In a small mixing bowl, combine olive oil, garlic, Italian seasoning, salt, and pepper. Stir to combine. Brush half of the mixture evenly over the vegetable skewers.
- Preheat. Preheat grill over medium-high heat to 450F (or preheat grill pan until sizzling hot), about 5 minutes.
- Grill. Place the skewers evenly spaced apart on the grill and grill until nicely charred and tender, about 5-7 minutes per side. Brush the skewers with the remaining olive oil mixture halfway through cooking.
- Serve. Serve immediately with chopped parsley sprinkled on top, if desired.
Recipe Variations
- Drizzle with balsamic vinegar. Balsamic has a sweet, earthy flavor that becomes really thick and gorgeous after roasting or grilling. Add a little balsamic vinegar to the marinade, or drizzle the freshly grilled skewers with balsamic glaze just before serving. A little homemade basil pesto would taste like heaven, too!
- Change the veggies. In general, it's best to use quick-cooking veggies that will cook at approximately the same time. If you decide to add veggies that take a little longer to cook (potatoes, sweet potatoes, Brussel sprouts), cut them into slightly smaller bites so they cook in the same amount of time.
- Adjust the spices. I'm all about the simple garlic and herb flavors here, but make these grilled veggie skewers your own! Change the spices, use your favorite spice blend, etc.
How to Serve
These Vegetable Skewers are delicious served on its own, but even better paired with other proteins and/or sides. Some of my favorite recipes to pair with these grilled veggies are:
- Greek Chicken Souvlaki Skewers
- Classic Juicy Hamburgers
- Stovetop Mac and Cheese with White Cheddar
- Honey Garlic Shrimp Skewers
- Creamy Chicken Pesto Pasta
- Cheeseburger Sliders
- Souvlaki Beef Shish Kebabs
For more recipes, see our Easy Summer Grilling Recipes.
Recipe Tips and Tricks
- Use metal skewers. If you love to make kabobs and skewers all summer long, invest in a set of metal skewers. The metal will help them cook more quickly on the inside, and you can wash and reuse them for years to come.
- Soak the wooden skewers. To minimize sticking (and burning), soak any type of wood skewers for at least 30 minutes. For extra flavor, soak them in beer, wine, or another flavorful liquid.
- Make extras. Even if you're serving these skewers with grilled meats tonight, the leftover grilled veggies would be great to add to salads, sandwiches, pasta salad, and more. Do yourself a favorite and make a double batch!
Storing and Freezing Instructions
How to Store
Store any leftover grilled vegetables in an airtight container in the fridge for 3-4 days. I recommend unthreading them before storing.
How to Reheat
You can either pop them back on the grill for a few minutes, zap them in the microwave, or bake them in an air fryer or oven at 350 F until warmed through.
FAQ
There are so many options! I use zucchini, bell peppers, red onions, and mushrooms, but you can also add grape or cherry tomatoes, baby potatoes, sweet potatoes, small rounds of fresh corn on the cob, yellow squash, Brussels sprouts, and any of your favorite vegetables. I recommend using vegetables that cook quickly and cutting them into similar sizes so they cook evenly.
Not long. Preheat the grill to 450 F, then grill for 5-7 minutes per side until they're slightly charred and tender.
I recommend keeping it simple. You need a little fat to help with the caramelization process and your favorite seasonings to flavor the chopped vegetables. I like to make a simple marinade with olive oil, fresh garlic cloves, salt, pepper, and a little Italian seasoning. You can also add lemon juice or zest, a little vinegar, and your favorite fresh herbs.
More Vegetable Recipes
- 40 Best Vegetable Sides
- Mediterranean Roasted Vegetables
- Sautéed Spinach
- Roasted Asparagus and Mushrooms
- Baked Zucchini Fries
- Vegetable Orzo
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.
Classic Juicy Hamburgers
Better than the steakhouse, these Classic Juicy Hamburgers are perfectly seasoned, tender and juicy, and so flavorful and delicious - literally the best burgers ever! With just 10 minutes of prep, you can enjoy restaurant style burgers at home today. Plus, you can make homemade burgers over the grill, on the stove in a cast-iron skillet, or in the oven.
Why You'll Love These Classic Juicy Hamburgers
- Super flavorful burger patties. The key to this classic burger recipe is to load the beef patties up with flavor. We're not skimping here. The meat mixture has panko breadcrumbs, cheddar cheese, pickle juice, Worcestershire sauce, parsley, garlic powder, and salt and pepper. That seems like a lot but when the meat tastes this good, the rest of the toppings are just a garnish!
- Classic burger flavor. There are plenty of great burger recipes out there, like my Mediterranean Turkey Burgers or these flavor-packed Salmon Burgers, but there's nothing like a juicy burger straight from the grill! This simple burger recipe has an iconic flavor we all know and love. Just serve it in some Homemade Hamburger Buns and your favorite toppings!
- Great for entertaining. Hosting a BBQ or party? Double or triple this recipe for the best homemade hamburgers! It only takes 10 minutes to make the burger patties, and each pound of beef will give you 4 quarter-pound burgers. Make as many as you need!
Ingredient Notes
To make these delicious and juicy Classic Hamburgers, you will need the following ingredients (full measurements in recipe card below):
- ground beef - I used lean ground beef but you can use any kind. You can also substitute with other types of ground meat.
- Panko breadcrumbs
- cheddar cheese - you can replace this with another kind of cheese including Parmesan, asiago cheese, Monteray Jack, etc.
- parsley - feel free to use other herbs such as dill or thyme.
- pickle juice - You can use cold water instead. I often use pickle juice in my burger patties because they make the burger juicier and adds so much flavour. Pickle juice contains water, vinegar, sugar, mustard seeds, dill and a variety of spices.
- garlic powder
- Worcestershire sauce - this is optional but adds great flavor.
- salt and pepper
- vegetable oil or cooking spray oil - for grilling.
- hamburger buns - make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
- toppings - We opted for classics like mayonnaise, lettuce, tomato, red onions, pickles, and ketchup. These are my favourite toppings, but they are all completely optional. Feel free to top these burgers with whatever toppings that you like.
You will also need measuring cups and spoons, an indoor grill pan (if you are not using an outdoor grill), a turner spatula to flip the hamburgers over, and a meat thermometer.
How to Make Classic Juicy Hamburgers
- Make the patties: In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), and salt and pepper. Stir well to combine. Shape the ground beef mixture into a firm ball. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight.
- Shape the patties: Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8x8-inch square). Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties.
- Cook the hamburger patties: You can cook these patties on the grill, on the stove top, or in the oven.
- To grill: Brush oil over the grill pan and heat over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F.
- To cook on the stove: Heat oil in a cast-iron skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.
- To cook in the oven: To bake or air fry, cook for 15-17 minutes at 425 F or until they reach 160 F internally.
- Assemble the hamburgers: Toast the buns on the grill, if desired. On each hamburger bun, spread mayonnaise onto the bottom half. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with sliced tomato, onions and pickles. Add ketchup on top and place the top half of the bun on top.
Recipe Variations
- Change the protein. I used lean beef, which is lower in fat. For an even juicier burger, use a cut with a higher fat content, like 80/20, or add some ground chuck. For a leaner burger, replace the ground beef with ground turkey.
- Try a different cooking method. Although I prefer grilling my burgers, you can also make them in a cast iron skillet on the stove, bake them in the oven, or prepare them in the air fryer. To bake or air fry, cook for 15-17 minutes at 425 F or until they reach 160 F internally.
- Change up the toppings. There are lots of different ways to top these burger patties, so the sky's the limit. Pair them with blue cheese and roasted mushrooms and onions for a hearty, earthy flavor, or add a country twist with fried onions, BBQ sauce, cheddar cheese, and bacon.
- Make it dairy-free. If you can't tolerate dairy, feel free to skip the cheddar cheese in the burger patty or try a non-dairy cheese.
How to Serve
These Juicy Hamburgers are delicious served on its own, or paired with some classic burger sides including:
- Baked Potato Wedges
- Arugula Salad
- Sweet Potato Tater Tots
- Spicy Mac and Cheese
- Baked Potato
- Crispy Air Fryer French Fries
- Italian Pasta Salad
For more recipes, see our 25+ Best BBQ Side Dishes.
Recipe Tips and Tricks
- How to tell if the burger is cooked. A digital meat thermometer is very useful when grilling meat for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
- Make your own artisan hamburger buns. You can make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.
Storing and Freezing Instructions
How to Store
Store leftover cooked patties in an airtight container for up to 3 days. You can store the uncooked patties for up to 2 days from the date you purchased the ground beef.
How to Reheat
Reheat leftover hamburger patties on the grill, stove over medium heat, or in a 350F preheated oven or air fryer. Heat until the internal temperature hits 165ºF as read on a meat thermometer.
How to Freeze
You can freeze both cooked and uncooked hamburger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in an airtight ziploc bag and place back in the freezer.
To use them, defrost overnight in the refrigerator. For the cooked patties, simply reheat once thawed. For the uncooked patties, cook according to recipe instructions once thawed.
FAQ
There's nothing quite like a classic beef burger! Keep this diner staple simple with a well-seasoned hamburger patty, toasted bun, then a little mayo, iceberg lettuce, tomato, red onion, pickles, and ketchup. Many people like to add a slice of cheese (usually cheddar or American cheese), but this is optional. Feel free to add a little burger sauce to make them extra special!
Not long! The cooking time depends on your cooking method, but burgers are generally done in 10 minutes or less. On a gas or charcoal grill, it will take about 5 minutes per side. In a cast iron skillet, it will take 3-5 minutes per side. When done, an instant-read thermometer inserted into the center of the patty should read 160 degrees F.
There are lots of different opinions on this, but after making more than my fair share of homemade burgers, I have some thoughts to share. First, you should add some sort of bread crumbs to absorb the moisture from the meat as it cooks. I like to use panko breadcrumbs, which have a very light flavor that lets the meat shine. For flavor, I like to add shredded cheddar cheese, pickle juice (yes, really!), Worcestershire sauce, parsley, garlic powder, and simple salt and black pepper. The pickle brine will tenderize the meat and add a tanginess that balances the flavor of the beef. It's a simple combination that results in the most deliciously juicy grilled burgers every time!
More Burger Recipes
- 15 Best Burger Recipes
- Quarter Pound Burgers
- Thai Turkey Burgers
- Black Bean Burgers
- Salmon Burgers
- Spinach and Feta Turkey Burgers
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.
Mediterranean Bowl
This Mediterranean Bowl is healthy, nourishing, and delicious. It's made with fluffy quinoa, creamy hummus, crispy chickpeas, and fresh veggies which means that it's loaded with plant-based protein and fiber to keep you full for hours. This grain bowl is one of my favorite recipes for summer lunches and tastes like you splurged on takeout every time!
These veggie packed Mediterranean bowls are basically Buddha Bowls, but with a Mediterranean twist for summer. I'm always drawn to Mediterranean food when the weather gets warmer, like this Chickpea Greek Salad, Mediterranean Flatbread, and Stuffed Eggplant. Mediterranean food is light and vibrant, and these veggie-packed quinoa bowls are no exception. They have all the Mediterranean flavors you love - fresh vegetables, herbs, olives, and briny feta. Add some quinoa and chickpeas and you will feel full for hours. It's the perfect, no-microwave-needed option for those busy summer days.
Why You'll Love This Mediterranean Bowl
- Perfect for meal prep. After cooking the quinoa, roasting the chickpeas, and preparing the veggies, the last step is to assemble your bowls and serve. Make the quinoa and roasted chickpeas the day before to make your prep session even easier!
- Easy vegetarian meal. This isn't a light summer salad - this is a full meal in a bowl! Plus, the only animal-based product in this whole recipe is the feta, so it's a fantastic option for vegetarians. For a vegan option, skip the cheese or use a dairy-free alternative. Easy!
- Adapt to your favorite flavors. There are lots of little ways to make this Mediterranean bowl recipe your own, like using a flavored hummus, adding more herbs, sprinkling some pine nuts, and using different fresh veggies from the market. Make it your own!
Ingredient Notes
To make this delicious Mediterranean Bowl, you will need the following ingredients (full measurements in recipe card below):
- cooked quinoa - make a batch of quinoa and allow it to cool. You can also use leftover quinoa straight from the fridge.
- chickpeas - if you have time, take the chickpeas to another level by roasting them! My crispy Roasted Chickpeas add a wonderful crunch. You can also use drained and rinsed chickpeas from a can.
- vegetables - use the freshest summer veggies like cherry tomatoes, bell peppers, English cucumber, and red onion.
- kalamata olives -Â these add a briny, salty flavor that works wonderfully with the fresh veggies.
- hummus - use either homemade hummus, like my Classic Hummus or Roasted Red Pepper Hummus, or grab your favorite brand from the store.Â
- feta cheese - adds a creamy, salty note.
- parsley -Â added for a fresh, herby note.
- extra virgin olive oil - optional, for serving.
- white sesame seeds - optional, for serving.
You will also need measuring cups, 2 large serving bowls, and a spoon.Â
How to Make the Best Mediterranean Bowl
- Assemble. In 2 large serving bowls, add equal portions of quinoa, chickpeas, tomatoes, bell pepper, cucumber, onion, olives, hummus, and feta.Â
- Serve. Sprinkle parsley on top of the bowl. You can also drizzle a little bit of olive oil and a sprinkle of white sesame seeds on the hummus, if desired. Serve immediately.
Recipe Variations
- Add more protein. If you're a meat eater, feel free to add some Chicken Souvlaki or a few Greek Meatballs. My Homemade Falafel would be great for a plant-based option!
- Use rice instead. Brown rice is a great alternative to quinoa, although it won't add quite as much protein. But it's cheaper and rice bowls will fill you up just as well!
- Add extra crunch. The Roasted Chickpeas add lots of crunch, but you can also crumble some pita chips on top right before serving. If meal prepping, package them on the side to keep them from softening.
- Squeeze some lemon juice on top. For an extra pop of freshness, squeeze a lemon wedge on top right before serving.
- Add some greens. This Mediterranean grain bowl is loaded with veggies but doesn't contain greens. Feel free to add a handful of arugula, baby kale, spring greens, or your favorite leafy greens if you'd like.
- Change the veggies. For a little extra sweetness, add a few sun-dried tomatoes or roasted red peppers.
- Drizzle tzatziki sauce. For a cooling, creamy flavor, drizzle a little homemade Tzatziki dressing over the bowl.
How to Serve
These Mediterranean Bowls are delicious and very filling served on its own. You can also pair them with some appetizer or sides including:
- Homemade Pita Bread
- Mediterranean Roasted Vegetables
- Roasted Red Pepper and Tomato Soup
- Greek Salmon
- Ground Beef Stuffed Peppers
- Persian Lentil Soup
For more recipes, see our 60 Best Mediterranean Diet Recipes.
Recipe Tips and Tricks
- Make your own hummus. Homemade hummus truly is the best, and you'll be surprised at just how much more flavor you can get compared to store-bought hummus. Plus, then you'll have extra hummus on hand for a Vegan Hummus Wrap or Hummus Flatbreads, noshing on veggies, and anything else you'd like!
- Plan ahead for meal prep. All of the ingredients in this recipe store well for meal prep, but it's helpful to understand a few logistics. First, this bowl can either be served warm or cold. Cold is easiest as you can eat it straight from the fridge. Warm is a little more complicated, as you'd only really want to heat the quinoa and possibly the canned garbanzo beans (if you skip the roasted chickpeas). Store those on the side to pop in the microwave, then add the cold veggies, olives, cheese, etc. right on top and serve.
- Change out the veggies. If you get tired of eating raw veggies, replace them with Mediterranean roasted veggies! They're loaded with summery flavors and a little heartier, perfect for when you need something a little more substantial.
Storing and Freezing Instructions
How to Store
The leftovers can be stored in airtight containers in the fridge for 3-4 days. If you are making these Mediterranean bowls for meal prep, it can help to store the quinoa in separate containers to reheat it without softening the raw veggies or melting the cheese.
How to Reheat
These grain bowls can be eaten cold like a salad, or you can reheat the quinoa and chickpeas in the microwave for a few minutes, then top them with the raw ingredients and other toppings.
FAQ
There are many ways to customize your Mediterranean bowl, but I like to start with a few basics. First, choose your grain. I recommend using quinoa for its fiber, healthy fats, and plant-based protein. Next, choose your beans. I like to add roasted chickpeas for extra crunch, but you can also use canned chickpeas. Then, choose your veggies. I like to use the same Mediterranean flavors I use in Greek salads, like cucumbers, tomatoes, bell peppers, red onion, olives, and feta cheese. Top it off with any sauces and garnishes, like homemade hummus, a drizzle of olive oil, and a sprinkle of white sesame seeds to bring it all together.Â
This Mediterranean quinoa bowl recipe can be eaten either hot or cold. The flavors really come out when you warm up the quinoa, but all of the other ingredients are served cold like a salad. In fact, you can easily add a handful of leafy greens and serve it as a Mediterranean quinoa salad!
The quinoa makes this recipe more like a grain bowl, but you can either replace it with rice or a different grain or skip it entirely. If you skip it, you might find it more satisfying to add a bunch of greens and serve it as a salad instead.
More Quinoa Recipes
- How to Cook Quinoa
- Vegetarian Stuffed Peppers
- Quinoa Spinach Power Salad with Lemon Vinaigrette
- Southwest Quinoa Salad
- Creamy Chicken, Broccoli and Quinoa Casserole
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 Chickpeas
Crispy Roasted Chickpeas are delicious, flavorful, and easy to make. This vegan snack is super versatile and also makes an amazing crunchy topping for salads, grain bowls, and more. They genuinely could not be easier to make: rinse the canned beans, toss with spices, and roast until golden brown and crispy. We keep a jar in the pantry at all times!
With so many allergens and dietary restrictions, it can be hard to find snacks that work for everyone. This roasted chickpeas recipe is simple but surprisingly compatible with a variety of dietary needs. Chickpeas are naturally vegetarian and vegan, and they're also high in protein and fiber. This recipe also contains no gluten, dairy, sugar, or preservatives (other than salt). They're even plastic-free! Healthy doesn't mean boring, though. The crispy, crunchy texture, smoky and savory spices, and slightly nutty flavor make these toasted chickpeas delicious enough to munch on by the handful!
Why You'll Love These Roasted Chickpeas
- Perfect healthy snack. Sometimes, I get a serious craving for potato chips with their salty flavor and crispy texture. These crispy chickpeas scratch that same itch, but with extra fiber and protein and without the frying! It feels like you're being decadent and indulgent, but you really aren't. They're perfect!
- Way cheaper than store-bought snacks. Have you noticed the cost of healthy snacks at the store lately? Even a box of crackers has shot up to $5-6! No, thanks. Canned chickpeas are still just $1-2, and most of us already have oil and spices on hand.
- Easy to customize. The flavors included in the recipe card are my favorite way to season these crunchy chickpeas, but they're just a recommendation. You can follow the same steps with your favorite seasoning blend or spice mixes to make them your own. They can be sweet, savory, spicy, or anything you'd like!
Ingredient Notes
To make these delicious Roasted Chickpeas, you will need the following ingredients (full measurements in recipe card below):
- chickpeas - drain off the liquid from one can of chickpeas and rinse them well. Let them dry on a clean kitchen towel for a bit to remove as much of the excess moisture as possible.
- oil - use a neutral cooking oil that can tolerate high temperatures. Avocado oil or extra virgin olive oil both work well.
- spices - for a smoky, savory flavor, use smoked paprika, garlic powder, ground cumin, sea salt, and black pepper to taste.
You will also need measuring spoons, a colander, a large baking tray, parchment paper, a paper towel, a large mixing bowl, and a storage jar.
How to Make the Best Roasted Chickpeas
- Drain and rinse. Drain the canned chickpeas in a colander and rinse under running water. Use a paper towel to pat completely dry.
Recipe Variations
- Spicy roasted chickpeas. Add some chili powder, a dash of cayenne, or a squirt of sriracha.
- Use Indian spices. Toss the chickpeas in your favorite curry powder or garam masala.
- Classic salt and pepper. Prefer simple snacks? Skip the spices and use salt and black pepper.
- Add some sweetness. Toss the chickpeas with cinnamon and a drizzle of maple syrup for sweetness.
- Go Mediterranean. Add dried herbs like Oregano and dill, a squeeze of lemon juice or red wine vinegar, and grate some fresh Parmesan cheese for an extra layer of crunch.
How to Serve
These Roasted Chickpeas are delicious as a snack served on its own and eaten by the handfuls, or added as a topping to salads, grain bowls, and more. Some popular options are:
They are also great served as part of a larger snack platter with:
For more recipe ideas, see our 50 Best Healthy Snacks.
Recipe Tips and Tricks
- Dry chickpeas thoroughly. If you want your chickpeas to have lots of flavor, they need to be as dry as possible. Otherwise, the water will resist the oil and spices. This is the one part of the recipe that's a little fussy, but it's worth it to really pat those chickpeas dry!
- Don't crowd the pan. Like roasting vegetables, the chickpeas need space to toast and pop on the baking dish. If you want to double this batch, I recommend using no more than two cans of chickpeas per half-sheet tray, but ideally, one can per tray.
- Preheat the oven. The crispy crunch comes from shocking the room-temperature chickpeas with the heat of the oven. If you add the beans to a cold oven, you won't get the same crunchy texture.
- Substitute in salads. Use roasted chickpeas in any recipe that calls for regular chickpeas such as: Kale Chickpea Salad, Mediterranean Chickpea Salad, or Chopped Asparagus Salad.
Storing and Freezing Instructions
How to Store
Once roasted, your crispy garbanzo beans can be stored in an airtight container at room temperature for 5-7 days. After that, they'll start to lose their crunch a bit.
How to Reheat
You do not need to reheat your roasted chickpeas, but warming them up brings out their flavor and can make your salads and sandwiches even more enjoyable. The easiest method is to sautee them in a hot skillet for just a few minutes until they are warm to the touch.
FAQ
Some recipes call for this step, but after trying it both ways, I don't see the fuss. Those chickpea skins soak up the flavor and become so crispy that they shatter in your mouth. That's not a bad thing, if you ask me. The only con is that the skin can make the chickpeas a little less crunchy, so keep that in mind. When you dry the chickpeas with a clean kitchen towel, give them a little rub to gently coax a few extra skins off, and you'll get the best of both worlds - easy, crispy, crunchy, and delicious.
Yep! The air fryer is a great way to roast chickpeas and get maximum crispiness. Preheat the air fryer for at least 5 minutes first, and check on them several times during the cooking process to make sure they don't burn. I find it easiest to make air fryer chickpeas in a basket-style air fryer because you can toss the chickpeas to get that perfect crispy exterior. Start checking them around 10-15 minutes; they won't need quite as long as oven-roasted chickpeas.
No. The roasting process dries out the chickpeas, similar to making bread crumbs. If properly baked until dry and crispy, they can be stored in a mason jar in the pantry for 5-7 days.Â
More Chickpea Recipes
- Classic Hummus
- Falafel
- Vegetable Curry
- Chickpea Tacos
- Kale Chickpea Salad
- Curried Chickpea Stuffed Acorn Squash
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 July
Are you wondering what to cook in July? Browse our collection of 50 best July recipes to cook for breakfast, lunch, dinner, and dessert!
It's July which means we are full swing into summer! Our new roundup of fresh seasonal recipes to make throughout this month includes lots of grilling recipes, fresh salads, and light meals to showcase all the colorful and bold flavors of summer. Our curated list of the 50 best recipes to cook in July uses seasonal summer produce in a variety of delicious breakfast and brunch recipes, simple lunch recipes such as salads and sandwiches, light but filling dinners, fresh appetizers and snacks, and fruity and frozen desserts. Let's dive in!
What is in Season in July
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 July include (click the links below for a list of recipes that we have using that ingredient):
Holidays in July
The big holiday this month in Canada is Canada Day on July 1st. In the United States, the big holiday is the Fourth of July, which is all about summer recipes and red, white, and blue food. Check out our favorite recipes to make to celebrate the occasion: 40 Best 4th of July Recipes.
Breakfast Recipes to Cook in July
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- Berry Smoothie Bowl. This Berry Smoothie Bowl is the best way to start the day. It's quick and easy to make, healthy, and packed with nutrients. Customize it with toppings!
- 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!
- Chilaquiles Verdes. Chilaquiles Verdes feature crispy baked tortilla chips smothered in a homemade sauce loaded with salsa verde and features classic Mexican toppings.
- Blueberry Scones. Glazed lemon blueberry scones are total breakfast goals. Blueberries and lemon partner together in a light, tender and flakey scone, drizzled with a sweet lemon glaze that is nothing short of impressive.
- Shakshuka. Shakshuka is a quick and easy, one-pan Middle Eastern classic with a savory saucy tomato-vegetable base and perfectly poached eggs on top.
- Mango Yogurt Smoothie. Healthy mango yogurt smoothie is refreshing, delicious, and healthy. Loaded with tropical mangos and low-fat yogurt, it's the perfect breakfast on the go.
- Triple Berry French Toast. Triple berry french toast with warm slices of bread, creamy egg mixture, an overload of berries, and drizzled maple syrup on top.
- Tex Mex Egg Muffins. Tex Mex egg muffins are a delicious, filling, and healthy breakfast or snack. They are light and fluffy, perfect for meal prep, and freezer-friendly.
Lunch Recipes to Make in July
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- Stuffed Tomatoes. Stuffed Tomatoes are a simple vegetarian meal made with fresh tomatoes stuffed with a comforting mixture of beans and rice, and baked to perfection.
- Caprese Sandwich. This vegetarian Caprese Sandwich is packed with layers of fresh tomatoes, mozzarella, greens, and a balsamic basil pesto sauce in between ciabatta buns.
- Italian Pasta Salad. Italian pasta salad is delicious, wholesome, and easy to make. Make it up to three days ahead for your summer picnics and cookouts. You can't get more classic than Italian Salad for lunch.
- Fish Tacos. Flavourful, easy fish tacos with lime crema is made with seasoned white fish, cabbage slaw, and lime sauce. It takes less than 25 minutes to prep and serve.
- Vietnamese Noodle Bowl with Chicken. Vietnamese noodle bowl with lemongrass chicken, fresh vegetables and herbs, tossed in a homemade Vietnamese sauce is healthy, delicious, light, and filling.
- Greek Chicken Gyros. This refreshing and light, easy Greek chicken gyros is packed with tender souvlaki chicken, Greek salad, and homemade tzatziki sauce, all wrapped in a pita.
- Cheeseburger Sliders. Easy Cheeseburger Sliders have the classic flavor of your favorite burgers in bite-size form without the fuss of forming or grilling a single burger patty!
- Asian Cold Noodle Salad. Flavorful, crispy, and crunchy, this Asian Cold Noodle Salad is made with noodles, vegetables, peanuts, and cilantro tossed in a homemade peanut dressing.
- Tomato Burrata Salad. Tomato Burrata Salad is made with ultra creamy burrata over a bed of marinated tomatoes and onions and a drizzle of fresh basil pesto on top. So fresh!
- Tofu Lettuce Wraps. Tofu Lettuce Wraps are filled with a vegan filling of tofu, veggies, and homemade peanut sauce for the best balance of textures and flavors.
- Ground Beef Stuffed Peppers. Ground beef stuffed peppers are delicious, healthy, and filling. Stuffed with beef rice and veggies, they're easy to make ahead and freezer-friendly.
Dinner Recipes to Cook in July
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- Greek Chicken Souvlaki Skewers. Easy Greek Chicken Souvlaki Skewers are marinated in garlic, herbs, and lemon for that classic Mediterranean flavour. Grill in under 15 minutes!
- Vegetable Orzo. This Vegetable Orzo is easy to make with seasonal vegetables that are roasted then topped with warm fluffy orzo, feta cheese, and fresh herbs.
- Classic Juicy Hamburgers. Better than the steakhouse, these classic juicy hamburgers are perfectly seasoned, so flavourful and delicious. Make them on the grill or on the stove.
- Shrimp Fajitas. Shrimp fajitas are healthy, flavorful, and delicious. This one skillet recipe is loaded with shrimp and vegetables and is ready in just 20 minutes.
- Baked Mediterranean Pasta. Baked Mediterranean pasta is simple, flavorful, and vibrant, loaded with fresh tomatoes, artichoke hearts, and olives, and topped with mozzarella cheese.
- Teriyaki Chicken Skewers with Pineapple. Juicy and tender Teriyaki Chicken Skewers with pineapple, bell peppers and red onions are sticky, sweet, savoury, and tangy. So flavourful and delicious.
- Garlic Butter Salmon. Tender, flaky, flavorful garlic butter salmon is well-seasoned, seared to perfection, and basted until juicy. Quick and easy to make in 20 minutes.
- Ratatouille. Ratatouille is a classic summer stew loaded with tender, flavorful vegetables smothered in a rich homemade tomato sauce. It is easy to make too!
- Mediterranean Chicken Patties. Delicious, moist and juicy Mediterranean chicken patties have everything you want in one bite: protein, veggies, herbs, and they're quick and easy to make. Serve it on it's own, with hamburger buns, or a side of Basmati rice.
- Italian Meatballs. Meatballs are probably my favorite of all ground beef recipes. These quick, easy homemade Italian meatballs are juicy, flavourful, and delicious, simmered in a rich and savoury tomato sauce. Make them in just 30 minutes.
Appetizers and Snacks to Make in July
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- Tomato Bruschetta. Tomato bruschetta with balsamic glaze is an easy Italian appetizer topped with tomatoes, onions, garlic, basil and olive oil. Delicious, fresh and simple.
- Caprese Skewers. Caprese Skewers are a quick and fresh appetizer made with bite-sized mozzarella, juicy tomatoes, and basil leaves with a drizzle of balsamic glaze.
- Vietnamese Salad Rolls. Fresh, light and healthy Vietnamese salad rolls are packed with vermicelli noodles, shrimp, fresh vegetables and herbs and dipped in homemade peanut sauce.
- Spanish Tortilla. This traditional Spanish Tortilla, also known as tortilla española or tortilla de patatas, is a popular egg and potato dish served across Spain.
- Vegetable Quesadillas. Vegetarian quesadillas are quick and easy, completely customizable, loaded with veggies and beans. Serve this kid-friendly Mexican meal for lunch or dinner.
- Homemade Fish Sticks. Quick easy baked homemade fish sticks are crispy on the outside, tender and flaky on the inside, and packed with flavor. Kid-friendly + freezer-friendly.
- Mango Salsa. Fresh mango salsa is sweet, tangy, and delicious. It's a quick and easy recipe that you can whip up with just 6 ingredients and in under 10 minutes.
- Greek Fries. Homemade Greek fries bring a Mediterranean twist on a classic side dish, crispy fries are topped with crumbled feta cheese, fresh parsley, and lime juice. | aheadofthyme.com
- Chicken Potstickers. Homemade Chicken Potstickers have a crispy shell on the outside with a burst of delicious chicken filling on the inside that's seasoned to perfection.
- Veggie Tray. This homemade veggie tray is a quick easy healthy snack or appetizer to make for your next party, with a variety of colorful vegetables and delicious dips.
Desserts to Bake in July
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- Fresh Fruit Tart. This Fresh Fruit Tart is made with a homemade sugar cookie crust, filled with a sweet vanilla custard and topped with fresh seasonal fruit.
- Strawberries and Cream Popsicles. Homemade Strawberries and Cream Popsicles are healthy and easy to make using just four ingredients including fresh fruit.
- No Bake Blackberry Cheesecake. No bake blackberry cheesecake is light, smooth, creamy, and delicious, with a buttery graham cracker crust, cheesecake layer, and blackberry mousse on top.
- Lemon Meringue Pie. Lemon Meringue Pie made with delicate peaks of golden-brown meringue, creamy and tart lemon curd filling, and flaky pie crust is the best homemade pie ever!
- No Churn Vanilla Ice Cream. Sweet and creamy, this No Churn Vanilla Ice Cream recipe is the easiest way to make homemade ice cream - no ice cream maker required!
- S'mores Bars. S'mores Bars are a delicious twist on the classic campfire dessert with delicious layers of graham crackers, chocolate, and marshmallows.
- Lemon Blueberry Bread. Easy lemon blueberry bread with lemon glaze is soft, moist, and delicious. This quick bread with fresh blueberries and lemon is the perfect summer dessert.
- Mango Frozen Yogurt. Mango frozen yogurt is a healthy, creamy, fruity, and refreshing frozen treat that's easy to make in minutes with a few ingredients and no refined sugar.
- Peaches and Cream. Peaches and Cream is an old-fashioned, no bake dessert that is simple to make with layers of tender, stewed peaches and homemade whipped cream.
Did You Make Any of These Recipes to Cook in July?
Please leave a comment and rating below, and let me know what you thought of this round up of delicious recipes to cook this July. 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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