Mango Tapioca Drink

Usong-uso ngayon ang mga creamy fruity drinks no? So I thought why not make one using Nestle All Purpose Cream and the National Fruit of the Philippines — our favorite Mango!

On our first FB Live we did some baking, followed by home-cooking on our second. So on our 3rd, I thought it would be nice to make a refreshing and delicious drink called MANGO TAPIOCA DRINK.

of course I got the recipe from — where else? — www.createwithcream.ph and it’s super quick and easy to do! Watch our 3rd FB Live below to see how we made it.

WATCH THE FB LIVE HERE:

https://www.facebook.com/watch/live/?v=2753785998186572

See how easy and quick that was??

You can also make this in other flavors such as: avocado, strawberry, melon, ube, coffee, chocolate or mocha.

For more cooking creamspirations, drop by www.createwithcream.ph.

OTHER MANGO RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 2 pcs ripe mango
  • 1 pack 125ml Nestlé All Purpose Cream, chilled
  • ⅓ cup condensed milk
  • 1 ½ cups ice cold water
  • 1 cup cooked small sago

Directions
  1. Purée 1 piece of mango and dice the other piece. Set side.
  2. Combine Nestlé All Purpose Cream with condensed milk, mango purée and cold water. Mix well.
  3. Place cooked sago and diced mango at the bottom of serving glasses. Pour well chilled mango and cream mixture. Serve immediately.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Mango Tapioca Drink appeared first on The Peach Kitchen.

Pistachio Ice Cream

This easy homemade Pistachio Ice Cream recipe is luxuriously creamy with the perfect balance of sweet vanilla flavor and hints of nuttiness from crushed pistachios.

If you enjoy homemade ice cream as much as I do, don’t miss my Orange Ice cream, or this Strawberry Cheesecake Ice Cream recipe that doesn’t require an ice cream maker!

If you’ve tried Pistachio Ice Cream before, chances are good that it’s your FAVORITE flavor, and making it homemade is easier than ever. I use my Kitchen Aid Ice Cream Maker attachment, but I’ve also tested this recipe in a Cuisinart Ice Cream Maker.

If you’re wondering what Pistachio Ice Cream tastes like, rest assured that it’s sweet and creamy like ice cream should be, with subtle hints of savory nuttiness from the pistachios. The vanilla extract and almond extract really give the flavor a delicious boost, and the egg yolks help the texture to be extra creamy and custard-like, like you’d find at a high quality ice cream parlor.

Ingredients for Pistachio Ice Cream:

  • Egg yolks – are essential for the soft and creamy texture in the ice cream and added thickness.
  • Granulated sugar
  • Heavy cream and evaporated milk – the cream and evaporated milk give the ice creamy it’s soft, creamy taste and texture. You can replace the evaporated milk with whole milk (or 2%, but it won be as creamy).
  • Salt – to bring out flavors.
  • Vanilla extract and almond extract – the best highlight flavors with pistachio.
  • Whole shelled pistachios – I like to buy them already shelled. We use half of the pistachios to flavor and color the simmering milk, and then stir pistachio pieces into the ice cream at the end.

The ingredients needed to make Pistachio ice cream.

How to make Pistachio Ice Cream:

  • Add ½ cup pistachios and ¾ cup sugar to a food processor and process until finely chopped and blended.
  • Add evaporated milk and cream to a saucepan over medium-low heat. Stir in the pistachio mixture. Cook, stirring occasionally, until almost simmering and sugar has dissolved, 3-4 minutes. Remove from heat.
  • Add egg yolks to a bowl and whisk well. Slowly whisk 1 cup of hot milk mixture into the yolks. Pour the egg mixture into the saucepan and cook, stirring continuously, until thickened, about 8-10 minutes. (Do not allow the custard to boil.)

Two process photos for crushing pistachios and sugar, and making custard for pistachio ice cream.

  • Pour the custard through a fine-mesh sieve set over a bowl; discard what’s left in the strainer. Cover mixture and refrigerate for several hours or overnight, until completely chilled. (Depending on the your ice cream maker, you may need to freeze the bowl of the ice cream maker overnight as well).
  • Stir in almond and vanilla extract and then pour the mixture into an ice cream maker and freeze/churn according to the manufacturer’s instructions.

Pistachio ice cream churning in an ice cream maker.

  • Stir in remaining 1/2 cup pistachios. Transfer the ice cream to a container, cover and freeze until firm, at least 3 hours.

Frozen homemade pistachio ice cream in a rectangle container for serving.

Homemade ice cream will keep in the freezer for 1-2 weeks (much longer than that and it may start to form ice crystals on top).

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A waffle cone with a scoop of homemade pistachio ice cream in it.

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Pistachio Ice cream

This easy homemade Pistachio Ice Cream recipe is luxuriously creamy with the perfect balance of sweet vanilla flavor and hints of nuttiness from crushed pistachios.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Chill Time: 8 hours
Total Time 8 hours 20 minutes
Servings 10
Calories 353kcal
Author Lauren Allen

Ingredients

  • 4 egg yolks
  • 3/4 cup granulated sugar
  • 2 cups heavy cream
  • 1 cup evaporate milk
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup whole shelled pistachios , roughly chopped, divided

Instructions

  • Add ½ cup pistachios and ¾ cup sugar to a food processor and process until finely chopped and blended.
  • Add evaporated milk and cream to a saucepan over medium-low heat. Stir in the pistachio mixture. Cook, stirring occasionally, until almost simmering and sugar has dissolved, 3-4 minutes. Remove from heat.
  • Add egg yolks to a bowl and whisk well. Slowly whisk 1 cup of hot milk mixture into the yolks. Pour the egg mixture into the saucepan and cook, stirring continuously, until thickened, about 8-10 minutes. (Do not allow the custard to boil.)
  • Pour the custard through a fine-mesh sieve set over a bowl; discard what’s left in the strainer. Cover mixture and refrigerate for several hours or overnight, until completely chilled. (Depending on the your ice cream maker, you may need to freeze the bowl of the ice cream maker overnight as well).
  • Stir in almond and vanilla extract and then pour the mixture into an ice cream maker and freeze/churn according to the manufacturer’s instructions.
  • Stir in remaining 1/2 cup pistachios. Transfer the ice cream to a container, cover the surface with plastic wrap, and freeze until firm, at least 3 hours.

Video

Notes

*Homemade ice cream will keep in the freezer for 1-2 weeks (much longer than that and it may start to form ice crystals on top.

Nutrition

Calories: 353kcal | Carbohydrates: 23g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 151mg | Sodium: 165mg | Potassium: 247mg | Fiber: 1g | Sugar: 19g | Vitamin A: 916IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg

Have you tried this recipe?! 

RATE this recipe and COMMENT below! I would love to hear your experience.

This post contains affiliate link. I love sharing my favorite products with you!

The post Pistachio Ice Cream appeared first on Tastes Better From Scratch.

Chicken Margherita (Grill or Stove Top!)

Chicken Margherita is tender and flavor packed grilled chicken that is smothered with mozzarella, pesto, and juicy cherry tomatoes. Liven up dinnertime with this restaurant quality meal that’s quick and easy to make at home!

Impressive and high-quality food doesn’t have to be stressful to prepare.  For more simple but delish grilled chicken try Grilled Barbecue Chicken, Grilled Key Lime Chicken, and Grilled Honey Mustard Chicken.

Chicken Margherita (Grill or Stove Top!)

Chicken Margherita can be grilled outdoors or inside on a kitchen stove top.  Either way you choose to cook it, the chicken will turn out tender and juicy.  Every bite will explode with flavors from the tangy and slightly sweet and salty marinade.  The ooey gooey cheese and the juicy tomatoes add the perfect textures to the soft chicken.  Then, the nutty pesto balances the sweeter tastes and brings a rich garlic flavor.  Altogether, it is colorful and delicious, and best of all, easy to prepare at home!

This is a huge hit meal that features the best chicken ever!  It is so tender and tasty!  Make this chicken in bulk to save yourself time because you will crave it often!  There will be no leftovers since every bite is simply heavenly!  So, double or triple the recipe and store some for last minute dinners from the freezer.  You will use this chicken again and again because your family will rave over it.   It is a tried and true family meal you don’t want to miss!

Chicken Margherita Ingredients:

Common items that you may already have on hand fill this ingredient list.  They combine together to create a perfectly balanced dinner that is both colorful and delish!

  • Balsamic vinegar: Tenderizes the meat because of the acidity and adds a sweet, tangy flavor.
  • Honey: Whisk into the marinade to adds sweetness to the chicken.
  • Garlic: About 3 cloves minced will add just the right amount of garlic.
  • Olive oil: The base of the marinade. It that helps bring the flavors all throughout the chicken and keep it moist while grilling.
  • Italian seasoning: The perfect blend of seasoning.
  • Salt and pepper: To taste.
  • Chicken: Boneless, skinless breasts are easiest on the grill.
  • Mozzarella cheese: Sliced ooey gooey cheese covers the chicken.
  • Basil pesto: Tops the chicken with a nutty basil and garlic flavor.
  • Cherry tomatoes: Sliced and loaded on top of the chicken for color and taste.
  • Basil: Freshly chopped for garnish to create a nice presentation.

Let’s Cook Some Chicken!

A 5-star meal is easy to achieve with this simple to follow recipe.  Whisk together a tangy marinade and allow your chicken to soak in the flavor.  Then, toss it on a hot grill, smother it with amazing toppings, and you will have a professional looking dinner ready to serve!

  1. Whisk together marinade: In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
  2. Grill Instructions: Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese, pesto, tomatoes and chopped basil.
  3. Skillet Instructions: In a medium-sized skillet over medium-high heat, discard the marinade and reserve 1/4 cup and add the chicken to the skillet. Cook on each side for 3-4 minutes or until chicken is cooked to 165 degrees. Add the reserved marinade and cook until the sauce reduces. Top with mozzarella cheese, pesto, tomatoes and chopped basil.

Steps to make Chicken Margherita.

Variations of Chicken:

Chicken Margherita variations are reminiscent of flavors found in caprese sandwiches, salads, and skewers.  Build this grilled chicken into a thick layered sandwich like this Basil Pesto Chicken Sandwich or turn it bite sized and serve on a skewer.  Load it on top of fresh pasta, bruschetta, gnocchi, or a homemade zucchini pizza crust. There are endless possibilities, but here are a few more to try:

  • Sauce: Make your own homemade pesto when possible because the flavor is just so much better!  Store-bought will also work well if you are in a rush.  Or swap the pesto sauce entirely, and replace it with a marinara sauce if that’s what you have on hand.
  • Tomato: Although cherry tomatoes are my first choice because of their convenient size, use any tomato and dice it into bite size for topping the chicken.
  • Marinade: My absolutely perfect chicken marinade also works well with this chicken if you prefer to use it instead.
  • Serve with: Baked Zucchini Fries, 10 Minute Pesto Pasta, green beans, garlic mashed potatoes, or Sauteed Garlic Asparagus with Bacon.

Can You Make Ahead Margherita Chicken?

The best part of this meal is how quick and easy it is to prepare and how impressively delicious it is!  It is simple to make ahead and store for an effortless weeknight meal.  Store the chicken separately from the toppings and build just prior to serving.

  • Refrigerated: Cooked chicken breasts will remain safe to eat for 3-4 days if stored in an airtight container and kept in the refrigerator.
  • Frozen: For the best quality chicken, do not freeze more than 4 months.
  • Thaw: Thaw in the refrigerator overnight and use within 3 days. Or thaw in cool water and use immediately.

Chicken Margherita on a white plate.

More Savory Chicken Recipes:

  • Creamy Chicken Marsala
  • Grilled Hawaiian Barbecue Chicken
  • Lemon Pepper Chicken
  • Grilled Honey Balsamic Chicken
  • Sweet Chili Lime Chicken

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Chicken Margherita

Chicken Margherita is tender and flavor packed grilled chicken that is smothered with mozzarella, pesto, and juicy cherry tomatoes. Liven up dinnertime with this restaurant quality meal that’s quick and easy to make at home!
Course Dinner, Main Course
Cuisine American
Keyword chicken margherita, chicken margherita recipe, margherita chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Chicken Pieces
Calories 512kcal
Author Alyssa Rivers

Ingredients

  • 3/4 cup balsamic vinegar
  • 1/4 cup honey
  • 3 cloves garlic minced
  • 2 Tablespoons olive oil
  • 2 teaspoons italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella cheese
  • 1/2 cup basil pesto
  • 1/2 cup cherry tomatoes sliced
  • 1/4 cup fresh chopped basil

Instructions

  • In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
  • Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.

On the grill:

  • Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese, pesto, tomatoes and chopped basil.

On the Stove Top:

  • In a medium-sized skillet over medium-high heat, discard the marinade and reserve 1/4 cup and add the chicken to the skillet. Cook on each side for 3-4 minutes or until chicken is cooked to 165 degrees. Add the reserved marinade and cook until the sauce reduces. Top with mozzarella cheese, pesto, tomatoes and chopped basil.

Nutrition

Calories: 512kcal | Carbohydrates: 31g | Protein: 32g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 904mg | Potassium: 566mg | Fiber: 1g | Sugar: 26g | Vitamin A: 958IU | Vitamin C: 6mg | Calcium: 232mg | Iron: 2mg

 

Bacon Carbonara on Spiral Pasta

There is no such things as too much bacon — that I believe! Bacon makes everything flavorful– just like this Filipino-Style Carbonara. It gets the flavor from bacon and bacon fat — and the whole family loves it.

I used spiral pasta this time — no special reason except for it’s what’s available at home. Spaghetti, Linguini, Angel Hair are my favorite pasta shapes — because you can twirl it with a fork. Yes, I love pastas you twirl in forks .. I don’t know why. There’s just something about it. I was thinking maybe because it gets a lot of sauce?? I love love love extra sauce on my pasta. But no, the second pasta shape I love is penne and obviously, you can’t twirl it and it doesn’t get a lot of sauce.

I don’t know — siguro hindi lang nakasanayan? Kayo ba? May favorite ba kayong pasta shapes?

OTHER PASTA RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 300g spiral pasta
  • 400g Bacon, chopped
  • 1 tbsp cooking oil
  • 3 tbsp butter
  • 6 cloves garlic, minced
  • 1 white onion, chopped
  • 2 tbsp all-purpose flour
  • 1 cup chicken stock or 1 chicken cube + 1 cup water
  • 3 tbsp grated cheese
  • 2 cups all-purpose cream
  • salt and pepper to taste
  • ¼ tsp nutmeg

Directions
  1. Cook the pasta according to package direction.
  2. Drain and set aside.
  3. Pan fry bacon in non-stick pan with 1 tbsp cooking oil until brown and lightly toasted. Remove bacon from pan. Set aside.
  4. Using the same pan and remaining bacon fat, add in butter, garlic, and onions. Cook until onion becomes translucent and fragrant.
  5. Add all-purpose flour and cook for a minute.
  6. Pour in stock little by little while mixing continuously to prevent lumps from forming.
  7. Bring to a boil then pour in all purpose cream. Mix Well.
  8. Add half of the cooked bacon.
  9. Mix well.
  10. Season with nutmeg, salt, and pepper.
  11. Toss in or pour over cooked pasta.
  12. Top with crumbled bacon and grated cheese before serving.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Bacon Carbonara on Spiral Pasta appeared first on The Peach Kitchen.

Eggless Gnocchi in brown butter and sage

  • Peel, mash or grate uniformly. No lumps should be there. You can also use potato ricer.
  • Once cooled completely, Add work in a clean counter top. Spread the potato. Add salt, oil. Start by adding 1 cup all purpose flour.
  • Incorporate well and add in 1/2 cup to 3/4 cup flour as needed so that you get a non sticky dough. Make sure to not over do the dough as it might make it rubbery. Rest the dough for 10 mins covered.
  • Divide into 4 and roll each portion into a thick rope. Dust generously as it might be sticky now. It should be of uniform thickness. Cut into equal portions. Again dust them and set aside.
  • Take a fork and place on the counter top. Rub each small cut portions away from you. Apply pressure at the end so that it curls as it gets the ridges from the fork.
  • Repeat to finish and dust it to prevent from sticking to each other.
  • Bring to boil enough water with salt. Add gnocchi little at a time. Make sure the water boils well as you add.
  • Once it gets cooked, it will float on the top. So stir occasionally for checking. You can strain from water and set aside. You can drizzle a little olive oil or even add a dash of the gnocchi cooked water to prevent sticking.
  • Repeat to finish. You can divide into 3-4 batches to cook all of them.
  • Gnocchi in brown butter and sage:
  • Heat a pan with butter. Once it melts, add well crushed garlic in medium flame. Add Sage too. Cook until you see the butter brown, taking care it doesnt turn black.
  • Add some pepper and the cooked gnocchi to it. Toss or stir to coat the butter all over the gnocchi. Adjust the seasoning as per preference to serve.
  • Serve as such or you can top it with some parmesan shavings. too. Skip the butter tossing and have it with your favorite pasta sauce.

    The post Eggless Gnocchi in brown butter and sage appeared first on Raks Kitchen.

    Hibachi Chicken

    Hibachi Chicken is a Japanese favorite with tender chicken breast coated in soy sauce and butter. It’s amazing served with rice and yum yum sauce!

    You may also like Awesome Chicken Katsu, Sticky Asian Glazed Chicken, or these Asian Turkey Lettuce Wraps.

    Hibachi Chicken

    Natasha here from Salt & Lavender! I have a weakness for sauces, and the combination of the soy sauce & butter sauce on the chicken and the yum yum sauce it’s served with is heavenly. This easy Japanese chicken recipe comes together quickly, and it’s something a little different that you can try for dinner without having to put in too much time/effort!

    The key to this recipe is to not overcook the chicken. I highly recommend getting an instant read meat thermometer to ensure the chicken is just done (165F is the safe internal temperature). If the chicken breasts you buy are particularly large, you may want to cook the chicken in two batches so the pan isn’t over-crowded. The chicken should brown (it needs a little space) vs. steam (when it’s all clustered together).

    hibachi chicken in a cast iron skillet

    What is Hibachi Chicken?

    “Hibachi” refers to the cooking method – it’s a type of grill that’s found in Japanese restaurants (a metal cooking plate where food is cooked over a very high heat). It’s similar to teppanyaki. For the at-home version of this recipe, we simply use a hot skillet. Hibachi chicken is quickly seared and then finished in the butter and soy sauce.

    What is Yum Yum Sauce?

    Yum yum sauce is found at Japanese steakhouses and commonly served with Hibachi Chicken. It’s quick and easy to make at home with simple ingredients. You can use Japanese mayo or regular mayo if that’s what you’ve got on hand.

    yum yum sauce in a black and white bowl

    Ingredients for Hibachi Chicken:

    • Chicken breasts: cut them up small so they cook quickly. You can use chicken thighs if you prefer, just be sure they’re cooked to 165F.
    • Sesame oil: for searing the chicken, adding flavor, and ensuring the butter doesn’t burn. Be sure to not use toasted sesame oil. You can swap with olive oil if needed.
    • Butter: one of the main flavor components of the sauce.
    • Garlic: for extra flavor.
    • Soy sauce: rich savory flavor (use low sodium or else the sauce may be too salty).
    • Lemon juice: adds adds a bit of brightness/acidity to finish the chicken with.

    How to Make Hibachi Chicken Recipe:

    1. Make the Yum Yum Sauce: Add the sauce ingredients to a bowl and stir until combined. Set aside until needed. You can make the sauce up to a few days ahead if needed (store in the fridge).

    2. Prep the Chicken: Cut up the chicken and season it with salt & pepper.

    3. Sear the Chicken: Add the oil and 1 tablespoon of butter to a large skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5 minutes, turning once halfway (I use cooking tongs to make this easy), or until it’s just cooked through. Don’t overcook, and avoid crowding the pan (you want the chicken to get a little brown on the outside).

    4. Finish the Chicken: Add in the rest of the butter, the garlic, and the soy sauce. Let it bubble for about a minute.

    5. Garnish and Serve: Squeeze some lemon juice over top (up to 1/2 a lemon is good). Serve with rice, yum yum sauce, and optional chopped scallions. You could also serve it with a side salad like this Asian Kale Ginger Peanut Salad.

    Hibachi chicken on two white plates, served with rice, yum yum sauce, and scallions

    More Asian-Inspired Recipes You’ll Love:

    • Korean Ground Beef and Rice Bowls
    • Pineapple Chicken
    • Grilled Flank Steak with Asian-Inspired Marinade
    • Asian Glazed Salmon
    close-up of hibachi chicken on a plate

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    Hibachi Chicken

    Hibachi Chicken is a Japanese favorite with tender chicken breast coated in soy sauce and butter. It’s amazing served with rice and yum yum sauce!
    Course Main Course
    Cuisine Japanese
    Keyword hibachi chicken, Hibachi Chicken Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 4 Servings
    Calories 612kcal
    Author Natasha Bull

    Ingredients

    • 3 chicken breasts (cut into 1″ pieces)
    • 2 tablespoons sesame oil or olive oil
    • 2 tablespoons butter (divided)
    • 2 cloves garlic (minced)
    • 3 tablespoons low-sodium soy sauce
    • Lemon juice (to taste)
    • Cooked rice (for serving)
    • Chopped scallions (optional, for garnish)

    Yum Yum Sauce:

    • 3/4 cup mayo (use Japanese mayo if possible)
    • 1 heaping tablespoon ketchup
    • 1 teaspoon granulated sugar
    • 1 teaspoon smoked or regular paprika
    • 2 teaspoons rice vinegar
    • 1 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Salt & pepper (to taste)

    Instructions

    • Add the yum yum sauce ingredients to a bowl and stir until well combined. Set aside.
    • Cut up the chicken and season it with salt & pepper.
    • Add the oil and 1 tablespoon of butter to a large skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5 minutes, turning once halfway (I use cooking tongs to make this easy), or until it’s just cooked through. Don’t overcook, and avoid crowding the pan (you want the chicken to get a little brown on the outside).
    • Add in the rest of the butter, the garlic, and the soy sauce. Let it bubble for about a minute.
    • Squeeze some lemon juice over top (up to 1/2 a lemon is good). Serve with rice, yum yum sauce, and optional chopped scallions.

    Notes

    • Feel free to taste the yum yum sauce and adjust ingredient quantities to your liking. If you want to add some heat, add in a dash of hot sauce.
    • If you want to drizzle the yum yum sauce over the dish like I did, you may need to thin it out with a little water. You could serve it in a little bowl for dipping if you prefer.
    • Make your usual amount of rice for 4 people (I suggest making 1 cup uncooked rice, up to 1.5 cups uncooked rice for hungry people).

    Nutrition

    Calories: 612kcal | Carbohydrates: 5g | Protein: 37g | Fat: 49g | Saturated Fat: 10g | Cholesterol: 141mg | Sodium: 948mg | Potassium: 681mg | Fiber: 1g | Sugar: 3g | Vitamin A: 519IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

     

    Blueberry Cheesecake

    This Blueberry Cheesecake is a killer. It may well be the highest and best use of blueberries. Ever. Baked to achieve that allusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping.

    It’s magnificent!

    Blueberry Cheesecake

    I know sometimes the thought of a quick ‘n easy no-bake cheesecake recipe is enticing.

    But if you want to make cheesecake the way it’s intended to be, with a filling that’s somehow fluffy but creamy at the same time, rich but not so dense that it sticks to the roof of your mouth, then a baked cheesecake is the way to go.

    Add pops of blueberry littered throughout that lemony cheesecake filling, then OMG that insane glistening blueberry topping ….

    It’s a sight to make a grown man weep. (Well, girl. )

    Overhead photo of Blueberry Cheesecake with Blueberry Sauce

    Cheesecake made easy

    Don’t let the number of steps you see visualised below daunt you. While cheesecakes aren’t usually pitched as a recipe for beginners, you don’t need to be an experienced cook to make mine. I’ll walk you through it so you can have confidence that you’ve got this, even if you’re a first timer.

    I’ve written the instructions out carefully, you’ve got step photos AND an instructional recipe video.

    And unlike cakes, you don’t need to worry about sinking and collapsing. So even a cheesecake that doesn’t go quite to plan is still going to be very, very good!


    Blueberry Cheesecake Components

    Here are the 3 parts to this Blueberry Cheesecake (which, by the way, is a rendition of this Strawberry Cheesecake, in case you’d like to browse reader feedback!):

    Anatomy of a magnificent Blueberry Cheesecake

    1. The biscuit crust – I’m a cheesecake crust tragic. I just love the texture contrast of the sweet crunchy crust with that insanely creamy filling. So my cheesecake crusts go up the sides, rather than just being on the base. But you can skip the sides if you prefer;
    2. The creamy rich-yet-light filling – a juxtaposition you can only achieve with baked cheesecakes, the consequence of which is that it’s not sickeningly rich (ie we can eat more! );
    3. Blueberry sauce topping – with a syrup that drips slowly down the side of the cheesecake as you plough your way through it….

    1. Cheesecake biscuit crust

    Here’s what you need for the cheesecake crust – just plain sweet crackers (any type will do – loads of options listed in the recipe) and butter (the glue).

    Ingredients for cheesecake biscuit crust

    How to make the cheesecake crust

    Blitz to make crumbs (or bash a ziplock bag with a rolling pin – very therapeutic), mix with butter then press into the cake pan.

    How to make biscuit crust for cheesecake

    TOP TIP: Make quick work of the crust by using something round with a flat base and straight walls to press the crumbs into the pan.

    Blueberry Cheesecake biscuit crust

    Everybody thinks cheesecake biscuit walls are really fragile – but they are actually rather sturdy once the cake is cooled. I don’t have fairy fingers – and I’ve never destroyed one!


    2. Blueberry cheesecake filling

    Here’s what goes in the cheesecake filling. Standard baked cheesecake ingredients, with the addition of blueberries.

    Ingredients for Blueberry Cheesecake filling

    • Cream cheese – must use block, not the spreadable cream cheese in tubs (too soft). If you can only get spreadable, just skip the sour cream;
    • Blueberries – fresh or frozen is fine here. If using frozen, do not thaw it (otherwise it bleeds when you stir it in and you’ll end up with a purple cheesecake!);
    • Sour cream – lightens up the mixture a touch so it’s not ridiculously rich. Just 1/2 cup makes such a difference!
    • Flour – just a tiny bit really helps stabilise the filling to keep it slightly aerated (rather than dense so it sticks to the roof of your mouth) and so it doesn’t collapse in the middle;
    • Eggs – the key ingredient that gives this cheesecake aeration. You don’t need to whip it – eggs just naturally rise when baked (you can see in these Egg Frittata Muffins how much egg rises);
    • Vanilla – for flavour;
    • Lemon zest – because the flavour of lemon is terrific to bring a touch of freshness to cheesecakes, and is a natural pairing with blueberries; and
    • Sugar – white, to keep the colour of the filling white.

    How to make the cheesecake filling

    Here’s how the filling is made and baked:

    How to bake Blueberry Cheesecake in the oven - NO water bath required!

    The cheesecake filling is very straightforward to make – everything just gets mixed in a bowl, poured into the crust then baked.

    TIP: Only mix until each ingredient is incorporated and the batter is smooth. No need to beat to aerate the batter. If the filling is beaten too much and becomes very aerated, then the cheesecake might rise a lot in the oven which will cause cracks. Not a big deal though because it flaws get hidden under the Blueberry Sauce!

    You don’t need to fuss with a water bath to prevent surface cracks. That’s only required to rectify recipes that don’t make the filling correctly, bake at the wrong temperature, or for too long.

    Why cool cheesecake in the oven?

    The cake is cooled in the oven for two reasons:

    1. If you cook the cake all the way through in the oven, it puffs up too much which causes surface cracks; and
    2. To keep the cheesecake creamy inside. The oven is turned off before the cake is fully cooked, then it finishes cooking in the turned off oven. The gradual drop in temperature creates an environment such that the cheesecake finishes cooking but cannot overcook.

    3. Blueberry sauce for the cheesecake

    Here’s what you need for the blueberry topping:

    Ingredients for Blueberry Sauce for Blueberry Cheesecake

    • Blueberries – frozen or fresh is fine here;
    • Sugar – to create the syrupy consistency;
    • Vanilla – for flavour;
    • Lemon – to cut through the sweetness and because it goes so well with blueberries; and
    • Cornflour/cornstarch – to thicken the syrup so it drips slowly down the cake when you cut it, rather than running everywhere.

    How to make blueberry sauce for cheesecake

    We cook some of the blueberries with the sugar, lemon and vanilla so they break down to create the vibrant purple sauce.

    Then stir in cornflour/cornstarch to thicken, and lastly stir in whole blueberries.

    Word of warning: this blueberry sauce stains! The pictured wooden spoon is now permanently purple!

    Blueberry sauce for blueberry cheesecake

    Overhead of Blueberry Cheesecake

    Cheesecake FAQ

    Here are some key tips for cheesecake making that may have been the cause of issues you’ve had with recipes in the past:

    Why did my cheesecake crack?

    Cracks occur because the cheesecake rises too much. This can happen because filling that was beaten for too long so it aerated too much, or overcooking.

    • Excess beating = aerated batter = cheesecake rises too much = cracks in surface
    • Overcooking = cheesecake rises too much = cracks in surface

    But don’t forget, it doesn’t matter if your cheesecake cracks because you’re smothering it with sauce!

    So how do I ensure my cheesecake won’t crack on the surface?

    3 key tips:

    1. Make sure you don’t over beat the batter by using room temperature ingredients so they incorporate faster, and follow my recipe beating time directions;
    2. Cook in a moderate oven, not hot – if the oven is too hot, the cheesecake will rise too fast, causing the surface to crack;
    3. Turn the oven off while the cake is still jiggly (partially undercooked) then leave it in the turned off oven to cool – it will finish cooking during this time.

    This is how jiggly the cheesecake should be when you turn the oven off – more jiggly than you’d expect!

     

    Do I need to use a water bath to bake cheesecakes?

    NO. Though you’ll see many recipes swearing by the water bath method to ensure the surface of your cheesecake doesn’t crack, it’s not necessary if you make the filling properly, don’t over beat, cook in a moderate oven and don’t overcook.

    In fact, when I published the Strawberry Cake recipe, I did a side by side comparison of water bath vs no water bath cheesecakes. As you can see in the photo below, there is no difference in the surface of the two cheesecakes – except the water bath one was a LOT more of a hassle to get into the oven!

    Comparison of cheesecake with and without water bath

    My cheesecake fell apart when I removed it from the cake pan!

    I feel your pain – that was the disaster that occurred to me with my very first cheesecake!

    Here’s how to make it easy (and safe) to remove your cheesecake: flip the base UPSIDE DOWN, line it with baking/parchment paper and secure the sides so the excess paper is sticking out.

    Preparing cake pan for cheesecake

    If you do this, you don’t need to lift the cheesecake over the ridge of the base, it just slides right off. Similarly with the paper, grab the overhang then push the cheesecake off the paper. Voila! Cheesecake in tact!

    Removing cheesecake from cake pan

    Close up of slice of Blueberry Cheesecake with Blueberry Sauce

    Fork cutting into Blueberry Cheesecake

    Blueberry sauce optional!

    I know I’ve been going on and on about how great the blueberry sauce is. And it certainly adds an extra special touch here, but I only do it when blueberries are in season – and cheap! Because this cheesecake calls for 250g/8oz blueberries IN the cake (2 Australian punnets) and 375ml / 13oz ON the cake (3 punnets)

    For the rest of the year, I only use blueberries inside the cake and a serve it with cream.

    Nobody has ever complained.– Nagi x


    Watch how to make it

    Slice of Blueberry Cheesecake

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    Blueberry Cheesecake

    Recipe video above. A light-yet-rich cheesecake, creamy but not dense, studded with blueberries AND topped with the most incredible blueberry sauce!

    Don’t be daunted by the number of steps – they are straightforward, I’ve just broken it down into managable steps.

    If blueberries are expensive right now but you’re absolutely busting to make this, skip the topping and serve with cream instead.

    Course Cakes, Dessert
    Cuisine Western
    Keyword Baked Cheesecake, blueberry cheesecake, blueberry recipes
    Prep Time 30 minutes
    Cook Time 55 minutes
    Total Time 1 hour 25 minutes
    Servings 12
    Calories 489kcal
    Author Nagi

    Ingredients

    Cheesecake Biscuit Base:

    • 200g/7 oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1)
    • 120g / 8 tbsp unsalted butter , melted

    Cheesecake Filling:

    • 1 lb / 500g cream cheese , well softened (Note 2)
    • 2 tbsp flour , plain/ all purpose flour
    • 1 tsp vanilla extract
    • 1/2 cup sour cream (full fat, sub sour cream)
    • 1 1/2 cups caster sugar (superfine sugar)
    • Zest of 1 lemon (can skip)
    • 3 eggs , at room temperature
    • 250g / 8oz blueberries (Note 3)

    Blueberry Topping for Cheesecake:

    • 375g / 13 oz blueberries (Note 3)
    • 2 tbsp lemon juice (or water)
    • 1/2 cup white sugar
    • 1/2 tsp vanilla extract
    • 1 1/2 tsp cornflour/cornstarch
    • 2 tbsp water

    Instructions

    Preparation:

    • Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
    • Line inverted base: Get a 20cm/8″ springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan – excess paper will stick out, see photos in post and video.
    • Line sides: Butter and line the side of the pan.

    Cheesecake Biscuit Base:

    • Break up biscuits roughly by hand and place in a food processor.
    • Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
    • Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
    • Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.

    Filling:

    • Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
    • Add flour, beat for 5 seconds on speed 4 until just incorporated.
    • Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
    • Eggs: Add eggs one at a time – beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth – but stop beating immediately once smooth.
    • Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
    • Bake: Bake for 70 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan (sets in next step).
    • Cool: Cool the cake in the oven with the door open 20 cm / 8″ (Note 6), then refrigerate for 4 hours+ in the pan or overnight.
    • Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.

    Blueberry Sauce for Cheesecake:

    • Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.
    • Mix cornflour and water, then stir in – it wil thicken quickly.
    • Stir in remainig blueberries. Sauce should be syrupy – remove from stove and cool. Will thicken as it cools.
    • Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect “oozing” consistency (see video, Note 7) – be careful, don’t make it runny!
    • Spoon onto cheesecake so it’s completely covered – you’ll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
    • Slice and serve!

    Notes

    1. Biscuits: Any plain sweet biscuits or crackers will work fine here, you need 2 cups of crumbs. 

    • Australia: Arnott’s Marie Crackers, Arrowroot and Nice are ideal, I’ve made it with all these.
    • US: Use 28 squares / 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my last trip.
    • UK: Digestives are ideal, I LOVE digestives! 

    The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. It’s delicate when uncooked but once the filling is cooked, it becomes much more stable.

    2. Cream Cheese – In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream.

    Make sure the cream cheese is quite soft but not melting. The softer it is = easier to beat until smooth = less beating = less aeration = no cracks. Too much beating = aerated cake = cake rises = cracks.

    3. Blueberries – fresh or frozen. If using frozen, do not thaw before adding into batter, and add 5 minutes onto the bake time.

    4. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.

    5. Crumbs: OR crush in a ziplock bag using a rolling pin or large can.

    After butter is added, it should just hold together when pressed between fingers.

    6. Cool in oven: This helps stop the surface from cracking. You don’t need a water bath – see in post to see how the surface is not cracked!

    (But if yours does crack a touch, it doesn’t matter – you’re smothering it in blueberry sauce!)

    7. Blueberry topping should be like thick syrup consistency, not a set jelly. It should ooze slightly when cut.

    8. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made the cheesecake recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn’t crush to a fine sand like Marie Crackers do. Both are delicious!

    9. Make Ahead / Storage: Cake is at its best consumed within 4 days, after that I feel like it starts getting denser but still really fab, most people wouldn’t notice a difference! Ideal to top the day or or day before. After 2 to 3 days, the top does start to “sweat” but it’s not very noticeable.

     

    Nutrition

    Calories: 489kcal | Carbohydrates: 55g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 114mg | Sodium: 284mg | Potassium: 184mg | Fiber: 1g | Sugar: 41g | Vitamin A: 945IU | Vitamin C: 24.6mg | Calcium: 80mg | Iron: 1.4mg

    More cheesecake recipes

    And for blueberry monsters


    Life of Dozer

    Click! Snap photo of cheesecake.

    Shift camera slightly to the left. Click! 

    Dozer-Blueberry-Cheesecake_4

    Is it disturbing to know Dozer’s furry head is just out of frame of every single food shot on this website??

    Dozer-Blueberry-Cheesecake_5

    The post Blueberry Cheesecake appeared first on RecipeTin Eats.

    Mac and Cheese Cups

    Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!
    Try Baked Macaroni and Cheese for a pan-sized version of this crowd pleasing meal.  It bakes up just as quick and easy as the cups, delivers the same amazing flavors, and is great indulgent and comforting meal.

    Mac and Cheese Cups

    Mac and Cheese Cups are great for entertaining friends and family or for a fun lunch at home.  They are the ultimate comfort food and are packed with all the great flavors that make mac and cheese a family favorite.  The soft pasta on the inside is coated in creamy cheese, while the outside has the perfect crispy topping.  These are so addictive and even picky eaters will love them!  It’s like getting the corner piece every time!

    Mac and Cheese cups are not only quick and easy to serve fresh, but they are also very simple to make ahead and transport to an event.  These are stress free and simple for guests to pick up and enjoy!  They are always a huge hit and are the first tray to be empty from any gathering because they are so kid friendly and popular.  Everyone will go crazy over these delicious mac and cheese cups!

    Ingredients in Macaroni and Cheese Cups:

    Pantry staple ingredients come together easily to make this effortless side dish.  The mixture of cheddar and mozzarella cheese melts together perfectly and fills each bite with irresistible flavor and texture.  Just one will not be enough!

    • Elbow macaroni: Uncooked elbow macaroni is perfect for these cups.
    • Butter: Use either salted or unsalted. Just adjust the additional salt accordingly.
    • Egg: Beaten egg holds each cup together.
    • Shredded sharp Cheddar cheese: Half goes into the pasta mixture and half is sprinkled on top of each cup.
    • Shredded mozzarella cheese: Soft, moist cheese that is creamy with milky flavor.
    • Milk: Makes the cheese sauce creamy.
    • Seasoned dry bread crumbs: Adds crunch as it bakes with the oil.
    • Olive oil: Moistens the bread crumbs and gives the topping a light, crispy texture.
    • Salt: To taste!

    How to Make Baked Macaroni Cups:

    This Mac and Cheese Cups recipe is just as easy as the homemade baked mac and cheese we have all made for years.  Simply add the pasta mixture to a greased muffin tin, sprinkle with cheese and the most amazing bread crumb topping, then let it bake to perfection.

    1. Prep: Preheat the oven to 350 degrees. Then, grease a muffin tin with nonstick cooking spray.  Next, bring a large pot of water to a boil.
    2. Cook Pasta: Now, add the macaroni to the boiling water, and cook for 8 minutes until al dente. Drain and return to the pan.
    3. Mix together past and sauce: Stir in the butter and egg until the pasta is evenly coated. Before mixing, reserve 1/2 cup sharp cheddar cheese.  Then stir the remaining cheddar cheese, mozzarella cheese and milk into the pasta. Carefully spoon even amounts into the muffin tin. Sprinkle the reserved cheese on top.
    4. Prepare topping: In a small bowl combine the bread crumbs, olive oil, and salt, then sprinkle the mixture on top.
    5. Bake: Place in preheated oven for 30 minutes or until it is golden brown. Lastly, remove from oven and let cool for 5 minutes.
    Steps to make mac and cheese cups.

    Variations of Muffin Cups:

    The best part about these mac and cheese cups is how versatile they are.  They are easy to adapt which creates unique treats that are custom to your family!

    • Mix ins: Add healthy veggies like broccoli or even some proteins like chicken, crumbled bacon, or ham to make these a tiny version of a complete meal.
    • Mini Muffins: Use a mini muffin pan to make bite size gems that are both savory and impressive.  Serve them as an appetizer or snack.
    • Easy removal:  Use cupcake liners for an even easier removal option.  For best results, let them cool for about 10 minutes before removing them from the muffin tin.
    Finished mac and cheese cups in a muffin tray.

    Storing Cheese Cups:

    Macaroni and cheese cups are great to make ahead because they are so quick easy to reheat for a quick side or a warm lunch.  If you plan to use them within a week, wrap tightly and refrigerate for up to 5 days.  Or freeze to use again within 2 months.  When you are ready to use them, simply microwave and use immediately, or thaw in the refrigerator and use within 3 days.

    Close up on a mac and cheese muffin.

    More Macaroni and Cheese Recipes:

    • Ranch Bacon Mac and Cheese Cups
    • Slow Cooker Macaroni and Cheese
    • Chicken Caprese Macaroni and Cheese
    • Jalapeno Popper Macaroni and Cheese
    • Cheesy Chicken Bacon and Broccoli Ranch Pasta

    Print

    Mac and Cheese Cups

    Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!
    Servings 15 Mac and Cheese Cups
    Calories 105kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups uncooked elbow macaroni
    • 1 tablespoon butter
    • 1 egg beaten
    • 1 1/2 cups shredded sharp Cheddar cheese
    • 1 1/2 cups shredded mozzarella cheese
    • 1 cup milk
    • 1/2 cup seasoned dry bread crumbs
    • 2 teaspoons olive oil
    • 1/2 teaspoon salt

    Instructions

    • Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook for 8 minutes until al dente. Drain and return to the pan. Stir in the butter and egg until the pasta is evenly coated.
    • Reserve 1/2 cup sharp cheddar cheese and stir the cheddar cheese, mozzarella cheese and milk into the pasta. Spoon evenly into the muffin tin. Sprinkle the reserved cheese on top.
    • In a small bowl combine the bread crumbs, olive oil, and salt. Sprinkle on the top.
    • Bake for 30 minutes in the preheated oven or until it is golden brown. Remove from oven and let cool for 5 minutes.

    Notes

    Updated on August 6, 2020

    Originally Posted on August 11, 2012

    Nutrition

    Calories: 105kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 236mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 254IU | Calcium: 158mg | Iron: 1mg

     

    Pesto Veggie Pizza

    Homemade Veggie Pizza made with a a homemade crust and topped with pesto sauce, mozzarella cheese, and any of your favorite vegetables!

    If you follow us here at TBFS, than  you may already know how much we love homemade pizza. Let’s face it, most American’s love pizza, but by making it at home you control what goes in it! Don’t miss our Chicken Alfredo Pizza, Pepperoni Pizza, or BBQ Chicken Pizza.

    Why we LOVE Veggie Pizza:

    • Use any crust. Our homemade  pizza crust, wheat pizza dough, store-bought dough, flatbread, puff pastry, or croissant dough rolls (see directions below in the post) would all work.
    • Tons of veggies and flavor.  This pizza has quickly risen the ranks on my favorites list. It’s seriously good. I love it with homemade pesto sauce, but the bottled stuff works great too!
    • Make it ahead of time. You can enjoy this pizza hot or cold and make it all (or just do the prep work) ahead of time.

    How to Make the BEST Veggie Pizza:

    1. Choose your crust. I prefer my easy homemade pizza dough.

    2. Spread with sauce. Spread a thin layer of pesto sauce over the crust.

    3. Layer cheese and veggies.  Sprinkle a thin layer of mozzarella cheese, leafy greens, vegetables, and then sprinkle a little more mozzarella and parmesan cheese over the top.

    4. Bake for 10 minutes, or until cheese is melted and bubbly. Remove from oven and garnish with fresh cracker pepper and salt, and a thin drizzle of good quality olive oil if desired.

    A cutting board with chopped veggies and pesto sauce in a jar, next to a veggie pizza, ready to go in the oven.

    Veggie Pizza Toppings:

    We’ve topped this veggie pizza with spinach, zucchini, onion, bell pepper, and cherry tomatoes but you can add literally any vegetables to this veggie pizza. Just be sure to chop them small.  Additional veggie toppings include:

    • Shredded carrots
    • Broccoli
    • Cauliflower
    • Artichoke
    • Mushrooms
    • Asparagus
    • Sun-dried tomatoes

    Recipe Variations and adaptations:

    • Swap the sauce: marinara, homemade ranch, white pizza sauce, ranch cream cheese (mix 16 oz. cream cheese, 1/2 cup mayo, and 1 packet dry ranch seasoning).
    • Serve it hot or cold.
    • Swap the toppings:  see additional veggie ideas above, or add bacon bits, chicken, or ham.
    • Crescent rolls dough: purchase two containers of crescent roll dough and roll them out side by side on a sheet pan, pressing the ends together with your fingers.  Bake at 375 degrees for about 10 minutes then add toppings and bake for a few extra minutes.
    • Serve with cheesy garlic breadsticks.

    A whole, baked veggie pizza on regular pizza crust with pesto, veggies and cheese.

    Make Ahead And Freezing Instructions:

    To make ahead: Prepare the crust ahead of time and store it in the fridge or freezer.  I also like to cut the veggies ahead to make this veggie pizza extra quick to throw together.

    To freeze: Place pizza (cut into slices if desired) in a freezer-safe container and freeze for 2-3 months.  Thaw at room temperature or reheat in the oven at 350 until warmed through. Unbaked pizza can also be frozen.

    CONSIDER TRYING THESE POPULAR PIZZA RECIPES:

    • White Garlic Chicken and Veggie Pizza
    • Loaded Jalepeno Popper Pizza
    • Chicken Alfredo Pizza
    • Pesto Veggie Pizza
    • Garlic Ranch Chicken Pizza
    • Barbeque Chicken Pizza

    You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

    A slice of Veggie Pizza with cheese pull being pulled from the whole pizza.

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    Veggie Pizza

    Homemade Veggie Pizza made with a a homemade crust and topped with pesto sauce, mozzarella cheese, and any of your favorite vegetables!
    Course Main Course
    Cuisine American
    Prep Time 15 minutes
    Cook Time 6 minutes
    Total Time 21 minutes
    Servings 8
    Calories 267kcal
    Author Lauren Allen

    Ingredients

    • 1 pizza dough prepared and pre-baked for 5 minutes.

    For Topping

    • 1/2 cup pesto sauce
    • baby spinach or arugula
    • zucchini , thinly sliced
    • purple onion , thinly sliced
    • bell pepper , any color, sliced
    • cherry tomatoes , halved
    • 1 cup shredded mozzarella cheese
    • 1/4 cup freshly grated parmesan cheese
    • Other topping ideas: artichoke, mushrooms, asparagus, broccoli

    Instructions

    • Preheat oven to 425°F.
    • Spread a thin layer of pesto sauce over the crust. 
    • Top with mozzarella cheese, leafy greens and vegetables. 
    • Sprinkle a little more mozzarella cheese over the top, along with the parmesan cheese.
    • Bake for 10 minutes, or until cheese is melted and bubbly. Remove from oven and garnish with fresh cracker pepper and salt, and a thin drizzle of good quality olive oil if desired.

    Notes

    Make ahead Instructions: Prepare the crust ahead of time and store it in the fridge or freezer.  I also like to cut the veggies ahead to make this veggie pizza extra quick to throw together.

    Freezing Instructions: Place pizza (cut into slices if desired) in a freezer-safe container and freeze for 2-3 months.  Thaw at room temperature or reheat in the oven at 350 until warmed through. Unbaked pizza can also be frozen.

    Nutrition

    Calories: 267kcal | Carbohydrates: 23g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 500mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Calcium: 134mg | Iron: 1.4mg

    I originally shared this recipe January 2015. Updated August 2020 with process photos and additional tips.

    Have you tried this recipe?!

    RATE and COMMENT below! I would love to hear your experience.

    The post Pesto Veggie Pizza appeared first on Tastes Better From Scratch.

    5 Templates for Easy Vegan Dinners

    The older I get the more I love meals where I can just throw whatever I have into one pot, bowl, or skillet. I’ve noticed that these “easy dinners” usually fall into five distinct categories: stir fries, bowl meals, curries, soups and stews, or salads. It doesn’t matter what ingredients you have on hand or what you happened to get at the farmer’s market or in your CSA that week, you can usually toss just about anything into one of these easy vegan dinners.

    And guess what? If you have some family members who are vegan and some that aren’t, it’s super easy to cook a meat on the side and add it to individual portions of any of these meals!

     

    Stir Fry

    Stir fry is the ultimate use-whatever-you-have meal. All you need is a hot pan, a few handfuls of vegetables or proteins, a simple sauce, and some noodles or rice to spoon to soak up all that delciousness. Ultimately, the stir fry is all about the stir fry sauce. Check out these simple vegan stir fry recipes to explore some different simple stir fry sauces: 

    A bowl of Spicy Coconut Vegetable Stir Fry ready to be eaten.

    Spicy Coconut Vegetable Stir Fry

    This rich and spicy coconut vegetable stir fry is adaptable to whatever vegetables are lingering in your fridge, making it a great sweep the kitchen recipe!

    Go to the recipe >>>

    Spicy Coconut Vegetable Stir Fry

    Eating a large plate of Salad Bar Vegetable Lo Mein

    Salad Bar Vegetable Lo Mein

    When you need dinner to be fast, easy, and satisfying, this Salad Bar Vegetable Lo Mein is your answer. It’s as simple and satisfying as it gets!

    Go to the recipe >>>

    Salad Bar Vegetable Lo Mein

    With just a few ingredients you can make these easy and delicious Mushroom Broccoli Stir Fry Noodles for a fast weeknight dinner. BudgetBytes.com

    Simple Mushroom Broccoli Stir Fry Noodles

    With just a few ingredients you can make these easy and delicious Mushroom Broccoli Stir Fry Noodles for a fast weeknight dinner.

    Go to the recipe >>>

    Simple Mushroom Broccoli Stir Fry Noodles

    Pan Fried Sesame Tofu with Broccoli

    This Pan Fried Sesame Tofu is seriously crispy and drenched in a tangy sesame sauce. Broccoli florets and cooked rice make it a meal.

    Go to the recipe >>>

    Pan Fried Sesame Tofu with Broccoli

    Vegetable Stir Fry Noodle Bowls - Budget Bytes

    SNAP Challenge: Vegetable Stir Fry with Noodles

    This colorful vegetable stir fry with noodles is packed with vegetables and drenched in a salty sweet sauce. Fast, easy, and customizable.

    Go to the recipe >>>

    Vegetable Stir Fry with Noodles

     

    Bowl Meals

    The “bowl meal” formula is easy. Base (grain or greens) + protein + vegetable(s) + sauce. Every bowl is a complete meal, no need to plan side dishes. And an added bonus: bowl meals are great for meal prepping, so tomorrow’s lunch is covered! Here are some of my favorite vegan bowl meals:

    Sweet Chili Stir Fried Tofu Bowls

    Sweet Chili Tofu Bowls are an easy, fresh, and flavorful vegan weeknight dinner, packed with vibrant colors and flavors. Perfect for meal prep!

    Go to the recipe >>>

    Sweet Chili Tofu Bowls

    These rich and spicy Coconut Jerk Peas are super simple to make and pair brilliantly with a sweet and vibrant pineapple salsa. BudgetBytes.com

    Coconut Jerk Peas with Pineapple Salsa

    These rich and spicy Coconut Jerk Peas are super simple to make and pair brilliantly with a sweet and vibrant pineapple salsa. 

    Go to the recipe >>>

    Coconut Jerk Peas with Pineapple Salsa

    Sesame Tempeh Bowls being eaten with chopsticks

    Sesame Tempeh Bowls

    These Sesame Tempeh Bowls are a great vegan alternative to sesame chicken and only take about 20 minutes to make. An easy fast vegan meal prep! 

    Go to the recipe >>>

    Sesame Tempeh Bowls

    Broiled Balsamic Vegetables with Lemon Parsley Rice

    Broiled balsamic vegetables top a vibrant and fresh lemon parsley rice to make this light and healthy dish. Works great as a side or a light meal. 

    Go to the recipe >>>

    Broiled Balsamic Vegetables with Lemon Parsley Rice

    These vegan Soy Marinated Tofu Bowls are full of rich flavors and plenty of texture to keep your taste buds happy and your belly full. BudgetBytes.com

    Soy Marinated Tofu Bowls with Spicy Peanut Sauce

    These vegan Soy Marinated Tofu Bowls are full of rich flavors and plenty of texture to keep your taste buds happy and your belly full. 

    Go to the recipe >>>

    Soy Marinated Tofu Bowls

    Chili Garlic Tofu Bowls

    Chili Garlic Tofu Bowls are a fiber and flavor filled healthy lunch that you can pre-pack for your week ahead

    Go to the recipe >>>

    Chili Garlic Tofu Bowls

    These Sweet Potato Grain Bowls with Green Tahini Sauce are prefect for meal prep and bursting with color, texture, and flavor! BudgetBytes.com

    Sweet Potato Grain Bowls with Green Tahini Sauce

    These Sweet Potato Grain Bowls with Green Tahini Sauce are prefect for meal prep and bursting with color, texture, and flavor!

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    Sweet Potato Grain Bowls with Green Tahini Sauce

     

    Curry

    Curries are another “it’s all about the sauce” meal. As long as you have a delicious curry sauce, you can pour it over any vegetable or protein and your meal is going to be awesome. I like to make my curries with either a tomato based sauce or a creamy coconut based sauce. Both varieties are super easy, flavorful, and versatile! Try these simple vegan curries:

    A hand dipping a piece of naan into the Creamy Coconut Curried Lentils with Spinach on a plate with curry roasted carrots

    Creamy Coconut Curry Lentils with Spinach

    These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep!

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    Creamy Coconut Curry Lentils with Spinach

    These super fast Curried Chickpeas with spinach are packed with flavor and nutrients, vegan, gluten-free, and filling! Plus they freeze great! BudgetBytes.com

    Curried Chickpeas with Spinach

    These super fast Curried Chickpeas with spinach are packed with flavor and nutrients, vegan, gluten-free, and filling! Plus they freeze great!

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    Curried Chickpeas with Spinach

    Two bowls of chana saag with rice, next to the skillet and a piece of torn naan

    Chana Saag

    Chana saag is a creamy chickpea and spinach curry that comes together quickly, is full of warm spices, filling, and vegan! Perfect for meal prep!

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    Chana Saag – Chickpea and Spinach Curry

    Slow Cooker Coconut Curry Lentils

    Slow Cooker Coconut Curry Lentils are an easy, hands-off, fiber filled, freezer friendly vegan dinner. 

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    Slow Cooker Coconut Curry Lentils

     

    Salad

    Salads aren’t just for side dishes! Pile ’em high with lots of vegetables and whatever protein you prefer, and you’ve got a filling meal with more color, flavor, and texture than most people get in one day. Get creative with your salad greens, too. In addition to the traditional mixed greens, spinach, or Romaine, you can also build a great salad on kale, cabbage, or parsley. Beef up your salad by adding a grain or a handful of nuts for extra filling power. Try these meal-worthy vegan salads: 

    Four glass containers with Roasted Vegetable Salad and three dressing containers

    Roasted Vegetable Salad Meal Prep

    These Roasted Vegetable Salad Meal Prep boxes are an easy, no-reheat, plan-ahead lunch option that will help you get your daily vegetables!

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    Roasted Vegetable Salad Meal Prep

    Overhead view of Lemony Artichoke and Quinoa Salad in a bowl with lemon wedges and a fork.

    Lemony Artichoke and Quinoa Salad

    This Lemony Artichoke and Quinoa Salad is a light and refreshing summer salad that holds up well in the refrigerator and is perfect for meal prep!

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    Lemony Artichoke and Quinoa Salad

    Peanut Lime Dressing being poured onto a bowl of Cold Peanut Noodle Salad

    Cold Peanut Noodle Salad

    This Cold Peanut Noodle Salad with homemade peanut lime dressing is the perfect meal prep for summer! No reheating necessary.

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    Cold Peanut Noodle Salad

    This Roasted Cauliflower Salad combines sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing. BudgetBytes.com

    Roasted Cauliflower Salad with Lemon Tahini Dressing

    This Roasted Cauliflower Salad combines sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing.

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    Roasted Cauliflower Salad with Lemon Tahini Dressing

    This Apple Dijon Kale Salad is tangy, sweet, and crunchy with Granny Smith apples, walnuts, raisins, and a homemade Dijon vinaigrette. BudgetBytes.com

    Apple Dijon Kale Salad

    This Apple Dijon Kale Salad is tangy, sweet, and crunchy with Granny Smith apples, walnuts, raisins, and a homemade Dijon vinaigrette.

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    Apple Dijon Kale Salad

    A bowl of Roasted Cauliflower and Quinoa Salad on a teal napkin.

    Roasted Cauliflower and Quinoa Salad

    This Roasted Cauliflower and Quinoa Salad holds up well in the refrigerator for days, making it perfect for meal prep or brown bagging your lunch. 

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    Roasted Cauliflower and Quinoa Salad

     

    Soup & Stew

    Soups and stews are the cold-weather counterpart to my big ol’ summer salads. They’re always very quick and easy to make, they don’t require any difficult cooking skills, and they are so flexible. Plus, because they’re usually large-batch recipes, they’re great for busy people. Soups and stews make great leftovers and often freeze well. So if you’re a busy bee but want to still eat meals full of flavor and texture, check out some of these vegan soups and stews:

    Overhead view of a pot full of vegetable barley soup with bread on the side

    Vegetable Barley Soup

    Loaded with colorful vegetables and filling pearled barley, this Vegetable Barley Soup is a healthy, freezer-friendly staple recipe for winter!

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    Vegetable Barley Soup 

    A hand scooping up a spoonful of Vegan West African Peanut Stew with Rice

    Vegan Peanut Stew

    With a rich peanut and tomato sauce, sweet potatoes, collard greens, and crunchy peanuts, this Vegan Peanut Stew is comfort in a bowl! 

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    Vean Peanut Stew

    Overhead view of secret ingredient tomato soup in a white bowl with black rim, and a black spoon.

    Secret Ingredient Tomato Soup

    This super thick, warm, and comforting tomato soup has two secret ingredients that make it rich and delicious without any dairy. 100% vegan!

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    Secret Ingredient Tomato Soup

    Close up overhead view of a bowl full of vegan creamy mushroom ramen with chopsticks lifting some noodles

    Vegan Creamy Mushroom Ramen

    This incredibly simple Vegan Creamy Mushroom Ramen is a rich and flavorful 15 minute meal that only requires a handful of ingredients! 

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    Vegan Creamy Mushroom Ramen

    A bowl of Rosemary Garlic White Bean Soup with two pieces of toasted bread and a black spoon in the middle.

    Easy Rosemary Garlic White Bean Soup

    This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor.

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    Easy Rosemary Garlic White Bean Soup

    A rich and hearty medley of vegetables, lentils, and herbs makes this freezer-friendly Vegan Winter Lentil Stew the perfect cold-weather comfort food. Budgetbytes.com

    Vegan Winter Lentil Stew

    A rich and hearty medley of vegetables, lentils, and herbs makes this freezer-friendly Vegan Winter Lentil Stew the perfect cold-weather comfort food. 

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    Vegan Winter Lentil Stew

    This Slow Cooker Vegetarian Lentil Chili makes a huge batch, is packed with flavor and nutrients, and can be made for only about 5 dollars! Budgetbytes.com

    Slow Cooker Vegetarian Lentil Chili

    This Slow Cooker Vegetarian Lentil Chili makes a huge batch, is packed with flavor and nutrients, and can be made for only about 5 dollars! 

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    Slow Cooker Lentil Vegetarian Chili

    Chunky Lentil and Vegetable Soup

    This Chunky Lentil and Vegetable Soup is packed with hearty flavor, texture, and good-for-you vegetables! 

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    Chunky Lentil and Vegetable Soup

    The post 5 Templates for Easy Vegan Dinners appeared first on Budget Bytes.