This Creamy Pesto Pasta recipe is a delicious dinner you can have on the table in no time.

The simple creamy pesto sauce comes together with cream cheese, pesto, and Parmesan cheese, seasoned with garlic, Italian seasoning, red pepper flakes, and lemon juice and zest.

Tossed with freshly cooked pasta and fresh cherry tomatoes, it's an easy recipe the whole family will love.

Easily a full meal on its own, or serve it with grilled shrimp, baked chicken thighs, pan seared chicken breasts, or leftover rotisserie chicken.

Try These Delicious Pasta Recipes Next

• One Pan Macaroni & Cheese with Bread Crumbs
• Spaghetti with Alfredo Sauce
• Cheesy Chicken Lasagna Stuffed Shells (No-Boil)

Why You'll Love This Recipe

Easy recipe with simple ingredients

Super creamy pesto pasta sauce you can make in minutes

Easy meal you can customize with your favorite proteins

Ingredients

Simple ingredient you can find in any grocery store. See the recipe card for the complete ingredient list.

Cooked pasta. Generally, a thin, flat, long pasta shape, like linguine or fettuccine, is best for tossing with rich, creamy sauces. But really, you can use any type of pasta.

Fresh garlic cloves. The pesto already has garlic, but some freshly sauteed garlic livens up the simple sauce.

Italian seasoning. When using dried herbs, add them in the beginning and cook them in oil to rehydrate them. If you're all out, try this Italian Seasoning Substitute recipe.

Red pepper flakes, optional. A pinch adds just the right amount of spice.

Basil pesto. Homemade pesto will always taste best, but you can definitely make this creamy pesto pasta recipe with store bought pesto -- either fresh or jar pesto.

Cream cheese. Cream cheese makes a really creamy sauce that has a bit of tang.

Parmesan cheese. Freshly grated Parmesan cheese adds rich flavor to the sauce and a delicious touch to the finished dish.

Pasta water. Save a cup of the pasta water and use half of it in the sauce. Keep the other half to loosen up the sauce as it cools, if needed.

Lemon juice and lemon zest. A little bit of lemon adds bright flavors to this simple dish.

Cherry tomatoes. Sweet cherry or grape tomatoes are tossed in right at the end to keep them bright and juicy.

Variations

Pesto. Sun-dried tomato pesto is a delicious alternative to basil pesto.

Shrimp or chicken. Add cooked chicken breasts, chicken thighs, shrimp, or leftover rotisserie chicken to this pasta dish.

Vegetables. Toss your favorite vegetables into the boiling pasta and cook both at the same time.

Step by step Instructions

1. Boil the pasta to al dente and reserve 1 cup of pasta water.

Cook the pasta according to the package directions for al dente pasta -- which is one minute less than the full cooking time.

Before draining the pasta, reserve at least one cup of pasta water. You'll need ½ cup to make the sauce -- and maybe more if the sauce needs loosening up.

For tips on how to boil the perfect pot of tender pasta, read this post.

2. Make the creamy pesto sauce.

In a large skillet, saucepan, or Dutch oven, heat the the olive oil over medium heat. Add the garlic and Italian seasoning and stir for a couple of minutes.

Add the chili flakes, cream cheese, pesto, ½ cup of pasta water, lemon juice and zest, and ½ cup Parmesan cheese. Heat and stir just until the cream cheese melts -- do not bring to a boil.

3. Toss the pasta with the sauce and cherry tomatoes.

Remove the pot from the heat. Add the pasta and halved cherry tomatoes to the sauce and gently toss until completely coated.

4. Serve and enjoy!

Serve with freshly cracked black pepper, more grated Parmesan cheese, and fresh basil leaves, if desired.   

Store leftovers in an airtight container for up to 3 days.

How to Reheat Creamy Pesto Pasta with Tomatoes

Bring next day pasta right back to life with these easy tips to reheat leftover pasta in the oven, stovetop or microwave.

Oven. Place pasta in an even layer in a shallow baking dish. Add a little bit of milk and cover the dish with aluminum foil. Heat for 15 minutes or until heated through, stirring halfway though and adding more milk as necessary until it is creamy.

Stovetop. Add a little butter to a saucepan or skillet over medium-low heat. Add the pasta and stir until warmed through, adding splashes of milk, as necessary, until the sauce is creamy.

Microwave. Place the pasta in a microwave-safe dish with al little bit of milk. Cover and heat in 30-second increments, stirring in between and adding more milk as needed.

Expert Tips

Use a large pot, plenty of water, and generously salt the water when making pasta.

Cook the pasta to al dente for the perfect texture.

Cut the cream cheese into small cubes so it will melt quickly.

The sauce will thicken as it cools. Use the leftover pasta water or a splash of milk or cream to loosen it up.

Use freshly grated Parmesan cheese for the best flavor. The kind in the green can won't give you the same rich flavor.

FAQs

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Easy Creamy Pesto Pasta

Easy Creamy Pesto Pasta is a super simple recipe you can make in under 30 minutes. Quick and easy dinner option for busy weeknights and lazy weekends.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 697kcal

Author Cara Lanz

Ingredients

• 16 ounces linguine
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 pinch red pepper flakes, optional
• 8 ounces cream cheese cut into small cubes
• ¾ cup basil pesto homemade or store bought pesto
• ½ cup pasta water
• 1 lemon, zest and juice
• ½ cup shredded Parmesan cheese plus more for serving
• 2 cups halved cherry tomatoes

Instructions

• Boil the pasta to al dente, about a minute less than the package instructions. Before draining the pasta, reserve at least one cup of pasta water.

  Read this post to learn exactly how to boil the perfect pot of pasta.
• In a large skillet, saucepan, or Dutch oven, heat the the olive oil over medium heat. Add the garlic, and Italian season and stir it around for a couple of minutes.
• Add the chili flakes, cream cheese, pesto, ½ cup of pasta water, lemon juice and zest, and ½ cup Parmesan cheese. Heat and stir just until the cream cheese melts -- do not boil.
• Remove the pot from the heat. Add the pasta and tomatoes to the sauce and gently toss until completely coated.

  Serve with more grated Parmesan cheese and fresh basil, if desired.

Notes

Use a large pot, plenty of water, and generously salt the water when making pasta.

Cook the pasta to al dente for the perfect texture.

The sauce will thicken as it cools. Use the leftover pasta water or a splash of milk or cream to loosen it up.

Use freshly grated Parmesan cheese for the best flavor. The kind in the green can won't give you the same rich flavor.

Nutrition

Calories: 697kcal | Carbohydrates: 50g | Protein: 17g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 72mg | Sodium: 844mg | Potassium: 360mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2193IU | Vitamin C: 32mg | Calcium: 275mg | Iron: 3mg

The post Easy Creamy Pesto Pasta appeared first on Midwestern HomeLife.

Mushroom wild rice vegetarian individual pot pies are so comforting and satisfying. I mean, they’re basically a casserole with a pie crust. Pretty darned comforting, if you ask me. 

The vegetable filling is super easy to make with mushrooms, carrots, red pepper, celery, and onion simmered in a rich vegetable broth sauce. Nutty wild rice, earthy kale, a little Parmesan cheese, and store-bought pie dough turns them into a rich, hearty family favorite meatless Monday dinner!

Try These Vegetarian Dinner Recipes Next

• Vegetarian Stuffed Italian Peppers
• Baked Vegetarian Empanadas
• Plant Based Black Bean Burgers

Why You’ll Love This Recipe

Easy vegetarian weeknight dinner recipe

Hearty vegetable pot pie recipe even meat-eaters will love

Warm and comforting mushroom wild rice filling under a flaky pie crust

Easy to customize with your favorite veggies (or meat)

Ingredients

Please see the recipe card for the full list of ingredients.

Cremini mushrooms. Also known as baby bellas, cremini mushrooms are meaty and beefy and add substance to these veggie pot pies. 

Poultry seasoning. Poultry seasoning is a delicious blend of herbs like thyme, sage, marjoram, rosemary, black pepper, and nutmeg. It’s commonly used in stuffing. 

Carrots, red pepper, celery, and onion. Delicious veggies cook until they’re soft and tender and add savory flavor to the vegetarian pot pie filling. 

Vegetable broth. Veggie broth adds richness to the sauce. 

Cooked wild rice. Wild rice is earthy, nutty, and adds chewy texture to these pot pies. Make your own wild rice or use canned (drained and rinsed well) for a shortcut. 

Kale. I used curly kale for this recipe because it softens up so nicely when cooked. But you can also use Tuscan kale or Redbor kale. 

Fresh parsley. If you can’t get fresh parsley, substitute one teaspoon of dried parsley for every tablespoon of fresh. 

Pie dough rounds. Store-bought pie crust is a great shortcut for making your own delicious vegetarian pot pies at home. You can also make your own crust from scratch. I used a little more than one round to make 6 pot pies with decorative crusts. You may need more depending on the size and quantity of ramekins you use.

What to Do with Leftover Pie Crust

If you end up with some leftover pie dough, here are some fun things you can do with it.

Freeze it. Tightly wrap it in plastic, then a freezer bag, label it, and pop it in the freezer for up to 3 months. 

Pie Crust Pinwheels. Roll out the dough into a rectangle. Sprinkle it with cinnamon sugar and roll the dough into a log. Cut the log into slices and bake on a parchment lined baking sheet until just done. 

Cinnamon Sugar Pie Crust Cookies. Roll out the pie dough and cut it into shapes with a cookie cutter. Brush with egg wash and sprinkle with cinnamon and sugar. Bake until golden brown. Serve with something fun to dip them into like jam or caramel sauce!

Homemade Pop Tarts. Roll out the pie crust and cut it into rectangles. Place half of the rectangles onto a baking sheet lined with parchment. Spread a spoonful of jam onto each cut-out. Place the rest of the rectangles on top of the jam-covered ones and crimp with a fork. Poke holes to allow steam to escape. Bake until golden brown. Glaze with powdered sugar icing. 

Click here for more fun ideas, like a great recipe for Dessert Nachos(!). 

How to Boil Wild Rice on the Stove

Thoroughly rinse wild rice with cold water in a mesh strainer before cooking. 

In a large pot, bring 4 cups of water to a boil. Add 1 cup of wild rice. Cover and reduce heat to a simmer. 

Check it at the 30-minute mark and simmer until the rice is tender and some of the grains have split open. It will usually be done in about 45 minutes. I like it at 55 minutes. 

Drain any additional water that is left. You should have about 4 cups of wild rice to toss into soups, salads, casseroles, or bake it into your favorite cranberry or banana bread recipe. 

Try These Wild Rice Recipes Next

• Apple Wild Rice Salad
• Baked Vegetarian Empanadas
• Zesty Quinoa Salad
• Chicken Stuffing Casserole

How to Make Vegetarian Pot Pies: Step-by-Step Instructions

Step 1

Heat olive oil in a Dutch oven or large pot over medium heat. Add the mushrooms, poultry seasoning, and salt and pepper. Sautee for 5-8 minutes or until the mushrooms have softened and released water. 

Step 2

Add the carrots, peppers, celery, onion, and garlic. Cook for 3-5 more minutes or until the onions are translucent. 

Step 3

Sprinkle flour over the vegetable mixture and stir for another minute or two. 

Step 4

Add the vegetable stock and soy sauce. Bring to a boil and reduce to a simmer until the mixture is thick and bubbly, 5-10 minutes. 

Step 5

Remove the pot from the heat and add the wild rice, kale, and parsley. Stir until combined and the kale has wilted. 

Step 6

Cool the filling to room temperature before assembling the pot pies. Stir the Parmesan cheese into the cooled filling. 

Pro Tip: Hot filling will cause the crust to become gummy and soggy. To speed up the cooling process, I pour the filling into a cool bowl and place it in the refrigerator for 30 minutes. 

Step 7

Preheat the oven to 375. 

Roll out the pie dough and cut it into circles that are about ½ inch larger than the opening of your ramekins. I use the 4 ¼ inch round cutter from this set of Wilton cookie cutters. 

If desired, use a small cookie cutter to cut out shapes in the pie crust to decorate the tops of the mini pot pies.

Step 8

Place the ramekins on a baking sheet and spray them with cooking spray. Divide the filling evenly among the ramekins. I use 10 oz. ramekins and have enough filling to make 6 pot pies by putting about 1 cup of filling into each one. 

Step 9

Place the pie crust rounds on top of the ramekins.

Flute the edges of the pie crust by pressing it with one index finger between your other index finger and thumb. Or crimp the edges with a fork.

Place the mini cutouts on top of each pie. 

Step 10

Make an egg wash by beating one egg with one tablespoon of water or milk. Brush the egg wash over the tops of each pie crust. Use a sharp knife to cut small slits in the top of the pie crust for venting.

Step 11

Bake the mini pot pies in the preheated oven for 35-40 minutes or until the tops are dark golden brown. Let them stand for about 10 minutes before serving. 

Storage & Reheating

Refrigerate leftover individual vegetarian pot pies in an airtight container or tightly wrapped in plastic wrap for 3-4 days. 

To reheat, cover the ramekin with a piece of foil and place it on a baking sheet in a 375 degree oven. Heat until warmed through to an internal temperature of 165 degrees, about 25-30 minutes. You can speed up the baking time by first warming it in the microwave for about a minute.

Make Ahead

Prepare the filling a day ahead of time and store it in the refrigerator. Before baking, let the filling come to room temperature. Assemble and bake the pot pies as directed. 

How to Freeze & Bake Pot Pies

Pot pie freezes really well -- and this easy veggie pot pie recipe is a great vegetarian freezer meal. You can freeze them baked or unbaked and pop them in the oven anytime you are craving a warm and comforting pot pie.

Freezing Baked Pot Pies

Let the veggie pot pies cool completely then wrap them in plastic and again in foil. Freeze for up to 3 months.

Before baking, remove the pot pie from the freezer for 30 minutes. Cover the ramekin in foil and place it on a baking sheet in the oven. Preheat the oven with the pot pie inside. Bake at 375 for 35-40 minutes or until the center is warmed through to 165 degrees. Remove foil during the last 5-10 minutes to crisp up the pie crust.

Freezing Unbaked Pies

Assemble the pot pie but do not add the egg wash. Wrap the pot pies in plastic wrap and foil and freeze for up to 3 months.

Before baking, remove from the freezer for 30 minutes. Brush the tops of the pie crust with egg wash and cover with foil. Place the frozen ramekin on a baking sheet in the oven while it preheats to 375. Bake for 30 minutes with the foil on. Remove the foil and bake for 30-40 more minutes or until the filling is hot, the pie crust is golden brown, and the internal temperature is 165.

Expert Tips

Cool the filling to room temperature before assembling the veggie pies to keep the pie crust from getting soggy or gummy. 

Speed up the process of cooling the filling by placing it into a cool bowl in the refrigerator for about 30 minutes. 

Customize your pot pies with your favorite vegetables. For meat-lovers, stir in some browned ground beef or turkey or leftover rotisserie chicken. 

When baking frozen pot pies, never take a ramekin directly from the freezer to a hot oven. This can cause the ramekins to shatter. Let the frozen pot pies sit out for about 30 minutes, then place them in the oven while it preheats. 

Recipe FAQs

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Easy Vegetarian Pot Pie Recipe

Wild rice and mushroom pot pies are a hearty, satisfying, and easy vegetarian pot pie recipe that will warm you up from the inside out. Flaky crust filled with meaty mushrooms, nutty wild rice, fresh vegetables, and kale in a rich sauce is a perfect vegetarian dinner for meatless Monday.

Course Main Course, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 384kcal

Author Cara Lanz

Ingredients

• 2 tablespoon olive oil
• 16 ounces cremini mushrooms, chopped
• 2 teaspoons poultry seasoning
• salt and pepper
• ½ cup carrots, chopped
• ½ cup red pepper, chopped
• ½ cup celery, chopped
• ½ cup onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons flour
• 2 cups vegetable stock
• 1 tablespoon soy sauce
• 2 cups wild rice, cooked
• 2 cups kale, chopped
• 2 tablespoons fresh parsley, chopped
• ½ cup Parmesan cheese
• 1-2 refrigerated pie dough rounds exact quantity will depend on the number and size of ramekins you use (*see Notes)
• 1 egg, beaten
• 1 tablespoon water or milk

Instructions

• Heat the olive oil in a pot over medium heat. Add mushrooms, poultry seasoning, and salt and pepper. Sautee for 5-8 minutes until mushrooms cook down and release water.
• Add carrots, peppers, celery, onion, and garlic. Cook for 3-5 minutes more or until the onions are translucent.
• Sprinkle the flour over the mixture. Stir and cook for a minute or two. Add the vegetable  broth and soy sauce. Bring to a boil and reduce to simmer until the mixture is thick and bubbly, 5-10 minutes.
• Remove from heat and add the wild rice, kale, and fresh parsley. Stir until combined and kale is wilted.
• Place the filling in the refrigerator for 30 minutes to cool. Stir the Parmesan cheese into the cooled filling.
• Preheat the oven to 375.
• Roll out pie dough and cut it into circles that are about ½" larger than the opening of your ramekins (**see Notes). Cut out additional shapes to decorate the mini pies, if desired.
• Place oven-safe ramekins on a baking sheet and spray them with cooking spray. Divide the wild rice mushroom mixture evenly among the ramekins. Top with pie dough rounds and flute or crimp the edges of the dough. Add the decorative pie dough cut-outs.
• Make an egg wash by beating the egg with 1 tablespoon of water or milk. Brush the egg wash evenly over the pot pies. Cut slits in the pie crusts to vent steam.
• Bake for 35-40 minutes or until the crust is dark golden brown. Let them stand for about 10 minutes before serving.

  Store leftovers tightly covered in refrigerator for up to 3 days.

Notes

Make Ahead: Prepare filling a day in advance store it in the refrigerator. To bake, let the filling come to room temperature; assemble and bake the pot pies as directed. 

Freeze & Reheat -- Baked: Let them cool, wrap in plastic and foil. Freeze for up to 3 months. To bake, remove from the freezer for 30 minutes. Cover with foil and place on a baking sheet in the oven while it preheats to 375. Bake for 35-40 minutes or until internal temperature is 165 degrees. Remove foil the last 5-10 minutes to crisp up the pie crust.

Freeze & Bake -- Unbaked: Assemble the pot pie but do not add the egg wash. Wrap in plastic wrap and foil and freeze for up to 3 months. To bake, remove from freezer for 30 minutes. Brush the tops with egg wash and cover with foil. Place on a baking sheet in the oven while it preheats to 375. Bake for 30 minutes with the foil on. Remove foil and bake for 30-40 more minutes, or until the filling is hot, pie crust is golden brown, and the internal temperature is 165.

*Nutrition calculation is based on 1.5 dough rounds. The exact amount you need will depend on the size and quantity of ramekins you use and decorative cut-outs you make.

**I use (6) 10 ounce ramekins filled with about 1 cup of filling and a little more than one pie dough round.

Nutrition

Calories: 384kcal | Carbohydrates: 43g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 829mg | Potassium: 321mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4843IU | Vitamin C: 41mg | Calcium: 192mg | Iron: 3mg

The post Easy Vegetarian Pot Pie Recipe appeared first on Midwestern HomeLife.

Looking for a tasty dip for your fresh veggies and pita chips?

This simple whipped feta dip recipe is easy to make in your food processor with creamy Greek yogurt, rich feta cheese, garlic, fresh lemon juice, fresh herbs, and a drizzle of olive oil. No cream cheese. No sour cream.

Feta yogurt dip is the perfect appetizer for game day, holiday parties, and anytime you want a delicious, wholesome snack.

This savory yogurt dip will snazz up any veggie tray and is also super delish on warm pita bread or these Vegetarian Baked Empanadas.

Try These Easy Appetizer Recipes Next

• Cucumber Pico de Gallo
• Mexican Street Corn Pinwheel Appetizers
• Healthy Buffalo Chicken Dip

Why You'll Love This Recipe

Fast and easy appetizer you can make in about 5 minutes

Healthy recipe creamy feta dip with no cream cheese, no sour cream

Bright fresh flavors of lemon, garlic, and fresh herbs

Ingredients

This easy yogurt feta dip recipe comes together with basic ingredients.

Plain Greek yogurt. Full-fat yogurt will give this dip a creamier texture, but you can also use low-fat or nonfat yogurt if you prefer.

Feta cheese. A block of feta is the best choice from an economic and flavor standpoint, but you can also use feta crumbles.

Garlic. I use one garlic clove in this recipe, but feel free to add more if you like your creamy whipped feta dip with lots of garlic.

Fresh lemon juice. Use fresh lemon juice if at all possible. The bottled lemon juice just doesn't taste the same as fresh lemons.

Fresh parsley. Fresh herbs add bright, fresh flavor. You can substitute parsley with fresh dill, fresh thyme, fresh mint, or whatever you love.

Extra virgin olive oil. Just a tablespoon of olive oil drizzled over the dip adds more flavor and unctuousness.

How to Make Yogurt Feta Dip

Combine feta cheese, yogurt, minced garlic, lemon juice, and chopped fresh parsley in a food processor or blender. Process until completely combined.

Give it a good stir, spoon the dip into a serving bowl, and top with a light drizzle of olive oil and cracked black pepper.

Serve with roasted or fresh veggies, pita chips, or crackers.

Store leftover yogurt feta dip in an airtight container in the refrigerator for 3-4 days.

Expert Tips

Full-fat Greek yogurt will give this yogurt feta dip recipe the creamiest texture, but you can also use low-fat or nonfat Greek yogurt.

Block feta cheese is more economical and flavorful than store-bought feta cheese crumbles.

For a dash of heat, sprinkle a few red pepper flakes on top.

Recipe FAQs

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Whipped Yogurt Feta Dip

Whipped Yogurt Feta Dip is a delicious and easy creamy dip recipe filled with fresh flavors from the most simple ingredients. Perfect dip for roasted or fresh vegetables, warm pita bread, or your favorite finger food.

Course Appetizer, Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 38kcal

Author Cara Lanz

Ingredients

• 1 cup Greek yogurt
• ½ cup feta cheese
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon olive oil
• black pepper

Instructions

• Place Greek yogurt, feta, garlic, lemon juice, and parsley in a food processor or blender and process until combined.

  Spoon into a serving bowl. Top with a drizzle of olive oil and cracked black pepper.
• Store in an airtight container in the refrigerator for 3-4 days.

Notes

Full-fat Greek yogurt will give this yogurt feta dip recipe the creamiest texture, but you can also use low-fat or nonfat Greek yogurt.

Block feta cheese is more economical and flavorful than store-bought feta cheese crumbles.

For a dash of heat, sprinkle a few red pepper flakes on top.

Nutrition

Calories: 38kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 78mg | Potassium: 35mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 0.1mg

The post Whipped Feta Yogurt Dip appeared first on Midwestern HomeLife.

This post was revised on 10/12/22 with new ingredients, tips, and techniques.

This easy recipe for savory Vegetarian Empanadas comes together with a delicious filling of mushrooms, wild rice, onions, cranberries, pecans, and Parmesan cheese folded into refrigerated pie crust from the grocery store. 

Store-bought pie crust is a time-saving substitute for homemade empanada dough that gives these delicious empanadas a tender, flaky crust. This clearly isn't an authentic empanada recipe, but it sure is delicious!

These baked veggie empanadas are delicious served with Herbed Yogurt Feta Dip, chimichurri sauce, or your favorite dipping sauce.

Try These Easy Vegetarian Recipes Next

• Crockpot Cocktail Chickpea Meatballs
• Vegetarian Stuffed Italian Peppers
• Plant Based Black Bean Burger
• Avocado Chickpea Salad

Why You’ll Love This Recipe

Hearty, savory hand pies with mushroom and wild rice veggie filling

Delicious appetizer for game day or the holidays

Easy to make with store bought pie crust 

Baked or unbaked empanadas are freezer friendly (and way better than Hot Pockets!)

Customizable to your personal preference

Ingredients

Please refer to the recipe card for the full list and quantity of ingredients.

Cremini mushrooms. Cremini mushrooms, aka baby bella mushrooms, are meaty and hearty. You can also use white button mushrooms. Slice the mushrooms and cut them into fairly small pieces.

White onion. Chopped onions sauteed with the mushrooms creates a flavorful base for veggie empanada filling. 

Chili powder. Chili powder adds warm, rich flavor and a touch of zing without heat. 

Garlic. Use fresh minced garlic, if possible, or ¼ teaspoon of garlic powder. 

Soy sauce. Soy sauce adds even more earthy umami flavor to these wild rice mushroom baked empanadas. 

Green onions. Sliced green onions — the white and green parts — add mild onion flavor and a bright herbaceousness. 

Cooked wild rice. This baked vegetarian empanadas recipe is a great way to use up leftover wild rice. If you can find canned wild rice in your area, it’s a handy shortcut. Just be sure to drain and rinse it well. You can substitute any kind of cooked rice or even black beans. For meat-lovers, swap in cooked chicken, turkey, sausage, or browned ground beef.

Dried cranberries. Dried cranberries add a touch of sweetness to the filling. Raisins are traditional in empanadas and would be a great substitute. Dried cherries or blueberries would also be delicious. 

Chopped pecans. Pecans add nutty flavor and crunch and taste delicious with wild rice and cranberries. 

Fresh parsley. Fresh herbs brighten up the earthy flavors of the mushroom wild rice filling. You can swap out with your favorite herbs like basil, thyme, marjoram, oregano, or tarragon. 

Grated Parmesan cheese. A little bit of good quality Parmesan cheese adds lots of nutty flavor. Use freshly grated Parmesan cheese, if possible.

Pie dough rounds. Empanada dough isn’t the same as pie crust dough, it’s less flaky. But for a shortcut, store bought pie crust is a great substitute.

TIP: Roll out the pie dough so it’s a little thinner -- it won't puff up quite as much as regular pie dough does. You can also make your own empanada dough, if you prefer.

Egg. A simple egg wash brushed over the dough gives these baked empanadas a glossy golden brown finish. 

How to Make Baked Vegetarian Empanadas

Add the olive oil to a large skillet over medium heat. Add the mushrooms, onion, chili powder, salt, and black pepper. Sautee for 6-7 minutes. Add the minced garlic and sautee for 1-2 minutes more. 

Add the soy sauce and scrape up any browned bits that have stuck to the pan. Add the green onion, cranberries, wild rice, pecans, and parsley. Heat and stir for another minute. 

Place the wild rice mushroom mixture into a large bowl and let it cool to room temperature. You can speed up the process by placing it in the refrigerator for at least 30 minutes.

If you fill the pie dough with the warm vegetarian empanada filling, it can cause the empanadas to be soggy and create a gummy layer in the pie dough. 

How to Assemble and Bake the Empanadas

When you're ready to bake the empanadas, preheat the oven to 425 and line a baking sheet with parchment paper.

Cut dough into approximately 4-inch rounds. I use a 4 ¼” round cookie cutter, but use whatever you can find like a lid or a bowl.

Reroll out the dough with a rolling pin to get 12 rounds. If the dough gets too sticky, sprinkle some all purpose flour onto your work surface to make rolling out the dough a little easier.

Use your rolling pin to slightly flatten each cut-out (keeps it from puffing up). As an optional step, press parsley leaves into the dough while you do this (looks pretty!).

Remove the filling from the refrigerator and stir in the grated Parmesan cheese. 

Spoon 2 tablespoons of filling into each dough round.

I've found the easiest way is to hold one pie dough round face-side-out in one hand and use the other hand to spoon the filling into the dough.

Fold dough and press both sides together.

Set it down and crimp the edges with a fork. Place the filled empanadas on the lined baking sheet.

Make an egg wash by beating one egg with a tablespoon of water or milk in a small bowl. Brush the egg wash evenly over each empanada. Cut slits in the top of each empanada to vent steam.

Bake at 425 for 16-18 minutes or until golden brown. 

Serve with Whipped Yogurt Feta Dip or your favorite dipping sauce.

Recipe Variations

• Spices: Add a kick of heat with red pepper flakes, cayenne pepper, hot paprika, or hot sauce.
• Meat filling: Substitute the wild rice (or ½ of the mushrooms and ½ of the wild rice) with browned ground beef or turkey, leftover rotisserie chicken, or leftover turkey.

How to Store Cooked Empanadas

Store baked empanadas in an airtight container in the refrigerator for 3-4 days. 

How to Reheat Empanadas in Oven

The best way to reheat leftover empanadas is in the oven. Place the empanadas on a sheet pan in a 425 degree f oven for 7-9 minutes or until the internal temperature is 165.  

Make Ahead 

Empanadas are an easy make-ahead dish. Just prepare the filling a day ahead of time and store it in an airtight container in the refrigerator. The next day, prepare and fill the pie crusts, and bake as directed. 

How to Freeze Empanadas

You an also freeze empanadas baked or unbaked and keep them on hand for last-minute guests or cravings. Pop the frozen vegetarian empanadas in the oven for a quick game day snack, holiday appetizer, or an easy dinner.

Unbaked

Assemble the empanadas up to brushing them with egg wash. Freeze them on a baking sheet lined with parchment paper. When they’re completely frozen, place them in a freezer bag or freezer-safe container and store them in the freezer for up to 3 months. 

To cook frozen unbaked empanadas, brush them with the egg wash and bake them frozen (do not thaw) at 425 for 20-22 minutes.

Baked

Wrap baked and cooled empanadas in plastic wrap and store them in a freezer bag in the freezer for up to three months. 

The best way to reheat frozen baked empanadas is in the oven. Warm them in a 425 degree oven for 12-15 minutes. Bake to an internal temperature of 165 degrees. 

Expert Tips

• Let the filling cool to room temperature before stuffing it into the pie crusts to keep the crust from becoming gummy or soggy.
• For the meat lovers, substitute the wild rice for browned ground beef, leftover rotisserie chicken, turkey, or ham.
• Use a rolling pin to slightly flatten the pie dough cut outs. This will keep them from puffing up too much and make them a bit bigger.

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Baked Vegetarian Empanadas

Easy Baked Vegetarian Empanadas with mushrooms, wild rice, cranberries, pecans, Parmesan cheese and fresh herbs, tucked into pie crust are a savory appetizer, snack, or dinner. Delicious with Whipped Yogurt Feta Dip!

Course Appetizer, Main Course, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 8 minutes minutes

Servings 12

Calories 231kcal

Author Cara Lanz

Ingredients

• 2 tablespoons olive oil
• 2 cups mushrooms, chopped
• ½ cup onion, diced
• 2 teaspoons chili powder
• salt and pepper, to taste
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 3 green onions, sliced
• 1 cup cooked wild rice
• ¼ cup dried cranberries
• ¼ cup chopped pecans
• ¼ cup chopped parsley plus 12-18 whole leaves for the crust, if desired
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tablespoon water or milk
• 2 pie dough rounds

Instructions

• Warm olive oil in a large skillet over medium heat. Add the mushrooms, onion, chili powder, salt, and black pepper. Sautee for 6-7 minutes. Add the minced garlic and sautee for 1-2 minutes more.
• Add the soy sauce and scrape up any browned bits on the bottom of the pan. Add the green onion, cranberries, wild rice, pecans, and parsley. Heat and stir for another minute.
• Place the mixture in a bowl and let it cool to room temperature. Speed this up by placing it in the refrigerator for 30 minutes. When cooled, stir in the Parmesan cheese.
• Cut pie dough into approximately 4-inch rounds. I use a 4 ¼” round cookie cutter. Re-roll out the crust to get 12 rounds.
• Use your rolling pin to press parsley leaves into and slightly flatten each cut-out (keeps it from puffing up).
• Hold one pie dough cut-out face-down in one hand and use the other hand to spoon 2 tablespoons of filling into the dough. Fold dough and press both sides together. Set it down and crimp the edges with a fork.

  Place the filled empanadas on the lined baking sheet.
• Beat one egg with a tablespoon of water or milk. Brush the egg wash evenly over each empanada. Cut slits in the top of each empanada to vent steam.
• Bake for 16-18 minutes or until golden brown.
• Serve with Whipped Yogurt Feta Dip or your favorite dipping sauce.

Notes

Let the filling cool to room temperature before stuffing it into the pie crusts to keep the crust from becoming gummy or soggy.

For the meat lovers, substitute the wild rice for browned ground beef, leftover rotisserie chicken, turkey, or ham.

Use a rolling pin to slightly flatten the pie dough cut outs, this will keep them from getting puffy.

Nutrition

Calories: 231kcal | Carbohydrates: 24g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 373mg | Potassium: 219mg | Fiber: 3g | Sugar: 3g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg

The post Baked Vegetarian Empanadas appeared first on Midwestern HomeLife.

Looking for easy, delicious side dishes for your holiday dinner? This roasted sweet potatoes and Brussels sprouts recipe is full of fall flavor and a great way to get even non-veggie lovers to load up on fresh vegetables.

Brussels sprouts and sweet potatoes are tossed with a sweet and savory dressing of maple syrup, balsamic vinegar, chili powder, and garlic powder, roasted to bring out their inherent sweet, nutty flavors, and served with toasted pecans and sweet, plump cranberries.

The crispy caramelized roasted Brussels sprouts and tender sweet potatoes will taste delicious with your holiday main dish or weeknight dinner.

More delicious side dish recipes for Thanksgiving dinner

• Paula Deen's Green Bean Casserole
• Apple Wild Rice Salad
• Maple Balsamic Glazed Carrots

Why You'll Love This Recipe

Easy oven-roasted Brussels sprouts and sweet potatoes recipe with simple ingredients

Delicious roasted veggies with toasted nuts and sweet cranberries

Perfect side dish for weeknights or your Christmas or Thanksgiving menu

Ingredients

Please see the recipe card for the full list of ingredients.

Brussels sprouts. When roasted, Brussels sprouts have a delicious nutty flavor, a crispy outside, and tender inside.

Sweet potatoes. Roasted sweet potatoes are tender and sweet, a delicious pairing with Brussels sprouts.

Extra-virgin olive oil. Use plenty of olive oil to keep the Brussels sprouts and sweet potatoes from becoming dry in the oven.

Maple syrup. Sweet maple syrup coats the veggies while they roast. An additional drizzle at the end is a rich, sweet finish.

Aged balsamic vinegar. Rich balsamic vinegar adds deep, tangy flavor. Use it for roasting and drizzling at the end.

Chili powder. Chili powder adds earthy flavor without heat.

Garlic powder. Garlic powder is great for long roasting times because it won't burn like fresh garlic. If you prefer fresh garlic, add it during the last 10 minutes or so of roasting.

Dried cranberries. Dried cranberries plumped in boiling orange juice add bursts of juicy sweetness.

Orange juice. Orange juice, or any fruit juice, adds delicious flavor to the plumped cranberries. You can also use water.

Pecan halves. Toasted pecans give the dish crunch and a rich nutty flavor.

How to Choose, Clean, and Cut Brussels Sprouts for Roasting

Choose

When you're in the produce section choosing Brussels sprouts, look for uniformly sized sprouts so they will cook evenly. Choose firm sprouts with bright green, tightly closed leaves.

Avoid ones with leaves that are shriveled, dry, or have holes. If the very outer leaves have just a few dry or damaged spots, it's okay, because you'll be removing them anyway.

Store the Brussels sprouts unwashed in a plastic bag in the crisper drawer of your refrigerator for up to a few days.

Clean

When you're ready to cook the Brussels sprouts, use your hands to pull off any dry, damaged, or wilted outer leaves until you reach the fresh, bright green ones.

Trim off the bottom of the stem with a sharp knife. Rinse them in a large bowl of cold water and drain.

Cut

To prepare Brussels sprouts for roasting, cut them in half vertically through the core. If you have very large Brussels sprouts, you can cut them again into quarters.

The Best Way to Choose, Clean, and Cut a Sweet Potato for Roasting

Choose

Look for sweet potatoes with smooth skin that don't have bruises, gouges, or cuts. If they have a few small imperfections, you can usually just cut those areas off.

Store sweet potatoes in a cool, dark place until you're ready to clean and cook them.

Clean

When it's time to cook the sweet potatoes, scrub the skins clean with a vegetable brush to remove any dirt and debris.

Cut

To prepare the sweet potatoes for roasting, use a vegetable peeler to remove the skins. The skins are safe to eat, so you can also leave them on, if you prefer.

If the sweet potato doesn't have a flat end, create one by cutting a slice off of one side. Cut the ends off, then cut sweet potato into lengthwise ½" planks.

Cut each plank into ½" inch sticks. Line up the sticks and cut them into ½" cubes.

How to Make Roasted Brussels Sprouts and Sweet Potatoes: Step-by-Step

Preheat oven to 400 degrees. Line a large baking sheet pan with aluminum foil and spray it with cooking spray.

Bring the orange juice to a boil. Place the dried cranberries in a small bowl and pour the orange juice over them. Cover the dish with plastic wrap and set it aside while the Brussels sprouts and sweet potatoes roast.

Whisk the dressing ingredients together in a large bowl -- olive oil, balsamic vinegar, maple syrup, chili powder, and garlic powder.

Add the halved Brussels sprouts and chopped sweet potatoes to the bowl. Give it a good toss to coat the veggies with the maple balsamic dressing.

Pour the vegetables onto the prepared baking sheet and arrange them in a single layer, spreading them out as much as possible. Generously season with salt and black pepper.

Roast for 30-35 minutes, stirring every 10-15 minutes, until the roasted Brussels sprouts are crispy on the outside and tender on the inside and the sweet potatoes are golden brown and nearly fork-tender.

The cook time will vary depending on the size of the Brussels sprouts and sweet potatoes, so keep a close eye on them toward the end of the baking time.

Add the pecans and roast for an additional 6-8 minutes or until the pecans are toasted. Keep a close eye on them so they don't burn.

Drain the orange juice from the cranberries.

Place the roasted Brussels sprouts and sweet potatoes in a serving bowl or platter. Add the plump cranberries and a drizzle of maple syrup and/or balsamic vinegar, if desired.

Store any leftovers in an airtight container in the refrigerator for 3-4 days.

Make Ahead

Roasted Brussels sprouts and sweet potatoes are best served fresh from the oven. To save time, you can do some prep a couple of days head of time.

• Mix the dressing together in a small bowl and store it covered in the fridge.
• Clean and halve the Brussels sprouts and place them in an airtight container or ziptop bag in the fridge.
• Peel and cut the sweet potatoes and store them in water in the fridge.

Expert Tips

Cut the sweet potatoes into as equally sized cubes as possible so they roast uniformly.

The cook time will vary depending on the size of the Brussels sprouts and sweet potatoes, so keep a close eye on them toward the end of the baking time.

Keep a close eye on the pecans to make sure they don't burn.

A drizzle of maple syrup and/or balsamic vinegar over the finished dish is a tasty touch.

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Roasted Brussels Sprouts and Sweet Potatoes

Roasted brussels sprouts and sweet potatoes with maple syrup, balsamic vinegar, toasted pecans and plump cranberries is an easy and delicious roasted vegetables side dish, perfect for a weeknight dinner or your holiday table.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 43 minutes minutes

Total Time 53 minutes minutes

Servings 6

Calories 285kcal

Author Cara Lanz

Ingredients

• ½ cup orange juice or water
• 3 tablespoons dried cranberries
• 1 lb Brussels sprouts, halved
• 1 lb sweet potatoes, peeled and chopped into ½" cubes
• ¼ cup olive oil
• 3 tablespoons maple syrup
• 3 tablespoons balsamic vinegar
• 2 teaspoons chili powder
• ½ teaspoon garlic powder
• ⅓ cup pecan halves

Instructions

• Preheat oven to 400 degrees. Line a large baking sheet pan with aluminum foil and spray it with cooking spray.
• Bring the orange juice to a boil and pour it over the dried cranberries in a small bowl. Cover the bowl with plastic wrap and set it aside until the vegetables are done roasting.
• In a large bowl, whisk together the olive oil, balsamic vinegar, maple syrup, chili powder, and garlic powder.

  Add the halved brussels sprouts and chopped sweet potatoes to the bowl and toss until coated in the dressing.
• Pour the vegetables onto the prepared baking sheet and arrange them in a single layer, spreading them out as much as possible.

  Generously season with salt and black pepper.
• Roast for 30-35 minutes, stirring every 10-15 minutes, until the brussels sprouts are crispy on the outside and tender on the inside and the sweet potatoes are golden brown and nearly fork-tender.

  The cook time will vary depending on the size of the brussels sprouts and sweet potatoes, so be sure to check them toward the end of the baking time.
• Add the pecans and roast for an additional 6-8 minutes or until the pecans are toasted. Keep a close eye on them so they don't burn.
• Drain the orange juice from the cranberries.
• Serve the roasted brussels sprouts and sweet potatoes with the plump cranberries and a drizzle of maple syrup and/or balsamic vinegar, if desired.
• Store leftovers in an airtight container in the refrigerator for 3-4 days.

Make Ahead

• Roasted brussels sprouts and sweet potatoes are best served fresh from the oven. To save some time, you can prep the individual components and day or two ahead of time and store them separately in the refrigerator.

  • Mix the dressing together and store it in a small covered bowl.

  • Clean and halve the brussels sprouts and place them in an airtight container or ziptop bag.

  • Peel and cut the sweet potatoes and store them in water.

Notes

Cut the sweet potatoes into as equally sized cubes as possible so they roast uniformly.

The cook time will vary depending on the size of the brussels sprouts and sweet potatoes, so keep a close eye on them toward the end of the baking time.

Keep a close eye on the pecans to make sure they don't burn.

A drizzle of maple syrup and/or balsamic vinegar over the finished dish is a tasty touch.

Nutrition

Calories: 285kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 61mg | Potassium: 745mg | Fiber: 7g | Sugar: 20g | Vitamin A: 15309IU | Vitamin C: 83mg | Calcium: 82mg | Iron: 2mg

The post Roasted Brussels Sprouts and Sweet Potatoes appeared first on Midwestern HomeLife.

This tasty side dish comes together with balsamic-caramelized frozen green beans, roasted mushrooms, toasted almonds, and a sprinkle of feta. 

Roasted frozen green beans is one of my go-to side dishes.

It's quick and easy and I love the convenience of using frozen instead of fresh green beans. Sometimes you just don't have the time or energy to trim and cut fresh beans.

If you worry at all that cooked frozen green beans will end up sad and soggy -- never fear!

These roasted frozen green beans are a crispy, tender, and flavorful veggie side dish that even picky eaters will gobble up.

How to Make Frozen Green Beans Crispy

Here's the thing: if you roast frozen beans just until they're warm, they're going to be watery and soggy. The secret is to keep on roasting them beyond the soggy stage until they are tender and crispy.

In this roasted frozen green beans recipe, everything gets coated in olive oil and balsamic vinegar then tossed in a hot oven where the green beans slightly blister, the mushrooms become savory and meaty, and the almonds toast perfectly -- and add the best texture. A little bit of creamy feta on top finishes the dish deliciously.

This simple side dish requires minimal prep work and is an easy way to deliver a delicious side dish to your dinner table that everyone will love.

Try these easy side dish recipes next

• Maple Balsamic Glazed Carrots
• Roasted Broccolini Salad
• Zesty Quinoa Salad
• Roasted Potatoes and Green Beans

Why you’re going to love this recipe

Delicious side dish with simple ingredients

Green bean dish that's easy enough for weeknight dinners, special enough for a holiday meal

Roasted frozen green beans that are perfectly tender, not soggy

Ingredients

This simple recipe comes together with really basic ingredients.

Frozen green beans. This recipe uses one 10-ounce bag of frozen green beans, which is about 3 cups. If you’re grabbing from a giant Costco sized bag, use enough to fill a half sheet pan without crowding the pan (see my photo for reference). 

Cremini mushrooms. Cremini mushrooms are also called baby bella mushrooms. They’re earthy and meaty and hold up well to roasting. You can also use white button mushrooms. 

Balsamic vinegar. You’re going to taste the balsamic vinegar in these roasted green beans — which I LOVE, because it adds deep, rich flavor. But if it seems like too much to you, use one tablespoon. 

Garlic. Fresh garlic adds a bright flavor that garlic powder just can’t. If you’d like to use garlic powder, add ½ teaspoon garlic powder about halfway through roasting so it doesn’t burn. 

Sliced almonds. Sliced almonds add nutty flavor and satisfying crunch to these roasted green beans. You can also use almond slivers.

Feta cheese. Feta cheese is tangy and creamy — a nice counterbalance to the rich and earthy flavors. Goat cheese is also delicious here.

How to Cook Frozen Green Beans and Mushrooms in the Oven: Step by Step

Step 1

Preheat the oven to 450 degrees. Prepare a half baking sheet with nonstick cooking spray. 

Step 2

Place the green beans and mushrooms on the baking sheet. Add the olive oil and balsamic vinegar, and salt and black pepper, to taste. 

Toss the green beans and mushrooms around on the pan until everything is coated in the balsamic vinegar and olive oil.

Arrange the frozen green beans and mushrooms in a single layer on the pan, which will allow them to get slightly crispy as they roast. If the pan is too crowded, the beans will steam and won't get crispy.

Step 3

Roast for 20 minutes. Stir halfway through, rearranging the beans and mushrooms in a single layer after stirring. 

Roast them until they are starting to brown in places, slightly crispy, and there’s a wet coating of olive oil and balsamic vinegar on the beans. The beans shouldn’t be soggy, dry, or hard.

NOTE: If your beans are larger, they may take a bit longer to cook.

Step 4

Add the garlic and sliced almonds and toss everything together, no need to arrange everything in a single layer.

Roast for another 3-5 minutes or until the garlic and almonds are golden, toasted, and fragrant. Not burned.

For best results, keep a close eye on them during this process because the garlic and almonds can both burn quickly. 4 minutes is perfect in my oven, but yours may be different. 

Remove the roasted green beans and mushrooms from the pan and sprinkle them with feta cheese. 

Store leftovers in an airtight container in the refrigerator for 3-4 days. 

Recipe Variations

Next time, create your own green bean recipes! Try one or more of these delicious add-ins, swap-outs, and seasonings for frozen green beans. 

Parmesan cheese. Parmesan cheese is a great option to use instead of feta cheese. Toss the finished green beans in 2 tablespoons of fresh grated Parmesan, then sprinkle another 1-2 tablespoons on top. 

Bacon. Toss cooked green beans with crispy bacon bits.

Nuts. Try swapping almonds for walnuts or pecans.

Spices and herbs. Add ½ teaspoon of Italian seasoning, onion powder, or something spicy like a dash of cayenne pepper or a sprinkle of red pepper flakes with the balsamic vinegar and olive oil.

Lemon juice. Toss cooked green beans with a splash of lemon juice.

Expert Tips

Arrange the frozen green beans and mushrooms in a single layer on the baking sheet so the vegetables can get a bit crispy. If they’re piled on top of each other, they will steam and become soggy. 

Adding fresh garlic and sliced almonds at the very end is the best way to keep them from burning.

Keep a close eye after you add the garlic and almonds to keep them from burning. 4 minutes is perfect in my oven, but yours might be different. 

You may need to adjust the cooking time if you are using very thick or very thin green beans.

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Roasted Frozen Green Beans with Mushrooms & Almonds

Roasted Green Beans & Mushrooms is an easy and delicious frozen green beans recipe. This tasty side dish comes together with balsamic-caramelized frozen green beans, roasted mushrooms, toasted almonds, and a sprinkle of feta.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 188kcal

Author Cara Lanz

Ingredients

• 10 ounce bag of frozen green beans
• 8 ounces baby bella mushrooms, halved or sliced
• 1 tablespoon olive oil
• 2 tablespoons balsamic
• 2 cloves garlic, chopped
• ¼ cup sliced almonds
• 2 tablespoons feta

Instructions

• Preheat the oven to 450. Spray a sheet pan with nonstick cooking spray.
• Place the frozen green beans and mushrooms on the sheet pan. Add the olive oil and balsamic vinegar, and salt and pepper, to taste.

  Toss the green beans and mushrooms with the olive oil and balsamic vinegar until everything is coated.

  Arrange the green beans and mushrooms in a single layer on the pan.
• Roast for 20 minutes*, stirring once halfway through, rearranging the green beans and mushrooms in a single layer.
• Add the garlic and almonds to the pan and stir everything together to combine. Roast for an additional 3-5 minutes, or until the almonds are toasted and the garlic is golden.

  Keep a close eye on it so the garlic and almonds don't burn.
• Sprinkle with feta cheese to serve.

Notes

Arrange the frozen green beans and mushrooms in a single layer on the baking sheet so the vegetables can get a bit crispy. If they’re piled on top of each other, they will steam and become soggy. 

Adding fresh garlic and sliced almonds at the very end is the best way to keep them from burning.

Keep a close eye after you add the garlic and almonds to keep them from burning. 4 minutes is perfect in my oven, but yours might be different. 

*You may need to adjust the cooking time if you are using very thick or very thin green beans.

Nutrition

Calories: 188kcal | Carbohydrates: 15g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 105mg | Potassium: 523mg | Fiber: 4g | Sugar: 5g | Vitamin A: 525IU | Vitamin C: 9mg | Calcium: 121mg | Iron: 2mg

The post Roasted Green Beans & Mushrooms (Frozen Green Beans Recipe) appeared first on Midwestern HomeLife.

These homemade black bean burgers are so delicious, even my carnivore husband devours them, never once wondering where the meat is.  

They’re full of flavorful veggies, warm spices and seasonings and texture, thanks to rolled oats, crunchy walnuts, and half-smashed beans. 

Made from wholesome ingredients you can find in any grocery store, this black bean burger is a great make ahead recipe and easy freezer meal the whole family will love.

We love to smother these burgers with this Spicy Vegan Mayo and Mango Habanero Salsa and serve them with a side of sweet potato fries. Next time, try my Spinach & White Bean Burgers!  

You’re going to love these

Easy weeknight meal for vegans, vegetarians, and carnivores alike

Smoky black bean burger recipe packed with Southwestern flavor

Full of texture and flavor

Ingredients

Black beans. Use one 15 oz can of black beans, well drained and dried in the oven (see more below).

Red bell pepper. Juicy red bell pepper adds sweetness. Substitute with yellow, orange, or green bell peppers.

Red onion. Sauteed red onion adds mild onion flavor. You can use white or yellow onion, as well. 

Green onions. Green onions bring bright, fresh onion flavor to these black bean burgers.

Fresh garlic. Sauteed fresh garlic adds a nuttiness without an overpowering garlic flavor. 

Taco seasoning. Taco seasoning adds smoky flavor with a combination of chili powder, cumin, paprika, garlic powder, onion powder, oregano, and other spices.

Use store-bought taco seasoning or homemade taco seasoning. I use one tablespoon in this recipe, but use more or less to your liking. 

Rolled oats. Rolled oats, also called old fashioned oats, are one of the binders that hold these bean burger patties together.  

Chopped walnuts. Finely chopped walnuts add nutty flavor and texture.

Baked sweet potato. Baked sweet potatoes are another binder that keeps these black bean burgers from falling apart. 

BBQ sauce or ketchup. Add a touch of sweetness with your favorite vegan BBQ sauce or ketchup. 

Soy sauce. Soy sauce is packed with savory umami flavor. 

Step-by-step Instructions

Step 1

Dry the black beans in the oven. 

I picked up this trick for drying out black beans from Serious Eats. It takes away the mush factor, helps hold the patties together, and gives them a denser, meatier texture. 

Preheat the oven to 350. Drain and rinse the beans. Spread them on a baking sheet lined with foil or parchment paper. 

Roast them for 10-15 minutes, or until they are dried and most of them are split open. Let them cool. 

Step 2

While the beans are roasting, sautee the vegetables. 

Heat 1 tablespoon of olive oil in a large skillet over medium heat. 

Add the red pepper, red onion, green onion, and garlic. Sautee for 5-6 minutes or until the vegetables are translucent and the garlic is light golden.  

Remove the pan from the heat and let them cool a bit. Transfer the vegetables to a paper towel-lined plate and blot them dry. 

Step 3

Add the sauteed vegetables, baked sweet potato, rolled oats, taco seasoning, walnuts, BBQ sauce, and soy sauce to a large mixing bowl. Use a fork to break up the sweet potato and briefly mix everything together.

Step 4

Add the beans to the mixture. With a fork, partially mash the beans and combine all of the ingredients together.

Keep some beans whole so you have a chunky mixture. The texture of various levels of mashed beans help keep the patties from being mushy.

Step 5

Form the patties in whatever size you prefer. They won’t shrink during cooking, so make the patties as wide as the buns. 

To make big, thick patties that fill a standard sized hamburger bun, use ½ cup measuring cup to portion out the mixture. 

Step 6

Cook the patties. 

These black bean patties hold together the best when they are baked. 

Place the patties on a parchment lined baking sheet and bake at 350 for 10-12 minutes. Flip the patties and cook the second side for another 10-12 minutes or until light golden.

If desired, you can also cook them in a non-stick or cast iron skillet over medium heat with one tablespoon of olive oil.  Cook the first side for about 5 minutes or until brown, then carefully flip and cook the second side for an additional 4-5 minutes.  

Serve on a whole wheat bun or lettuce wrap with your favorite toppings. We love this Spicy Mayo, ketchup, or BBQ sauce and Mango Salsa. 

Storage, Freezing & Reheating

Store leftovers in the refrigerator for 3-4 days. 

Reheat in the microwave or oven. 

Freeze cooked or uncooked patties in between sheets of parchment paper in an airtight container or freezer bag for 1-2 months. 

Thaw in the refrigerator and cook or reheat according to the directions. 

How to keep plant based black bean burgers from falling apart

These plant based black bean burgers are made without eggs or vegan egg replacers. So what’s keeping them together? Starchy binders and a sticky black bean mixture. 

• Baked sweet potato and rolled oats are the binding ingredients in these burgers. 
• Baking and drying out the black beans, then mashing only some of them makes the black bean mixture sticky enough to hold everything together. 

How to make black bean burgers less mushy

No one wants a mushy black bean burger. So I used a few tricks to keep these black bean burgers from becoming a mushy mess:

• Bake and dry the black beans
• Mash only some of the beans, keeping some whole to add texture
• Use rolled oats as a binder
• Add chopped walnuts for texture

How to bake a sweet potato in the microwave

The fastest and easiest way to bake a potato for the filling of these black bean burgers is in the microwave. This is how I do it — I usually do this while the black beans are roasting in the oven. 

• Use a fork to poke holes in a medium (8 ounces or so) sweet potato.

• Wrap a wet paper towel around the sweet potato, place it on a microwave-safe plate, and heat on high for 5 minutes.  

• Check for doneness by sticking a fork into the top and bottom of the sweet potato. CAREFUL, IT’S HOT!

• Let it cool, cut it in half and scoop out the flesh for your black bean burger mixture. 

Expert Tips

• Dry out the black beans in the oven before mashing them to keep these burgers from becoming mushy. 
• Blot the moisture from the vegetables to keep from adding too much moisture to the filling. 
• Adjust the seasoning to your liking by using more or less taco seasoning or adding red pepper flakes or cayenne if you like it spicy. 
• The patties will not cook down while they cook. Form the patties to the size of the bun. 
• For best results, bake the patties in the oven. They hold together best when baked. 

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Plant Based Black Bean Burger

Plant Based Black Bean Burgers are absolutely delicious and packed full of flavor and texture. Easy make ahead vegan black bean burger recipe you’ll turn to again and again.

Course Appetizer, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 319kcal

Author Cara Lanz

Ingredients

• 15 ounces black beans
• 1 tablespoon olive oil
• ⅓ cup red bell pepper, diced
• ⅓ cup red onion, diced
• 2 green onions, sliced
• 2 cloves garlic, minced
• ½ cup baked sweet potato
• 3 teaspoons taco seasoning
• ½ cup rolled oats
• ¼ cup walnuts, finely chopped
• ¼ cup BBQ sauce or ketchup
• 1 tablespoon soy sauce

Instructions

• Preheat the oven to 350.

  Drain and rinse the beans. Spread the beans on a lined baking sheet. Roast for 10-15 minutes, or until they are dried and most of them are split open. Let them cool.
• Heat 1 tablespoon of olive oil in a large pan or skillet over medium heat.

  Add the red pepper, red onion, green onion, and garlic. Sautee for 5-6 minutes or until the vegetables are translucent and the garlic is light golden. 
• Remove the pan from the heat and let them cool. Transfer the vegetables to a paper towel-lined plate and blot the moisture from them.
• Place the sauteed vegetables and all of the remaining ingredients in a large mixing bowl.

  Use a fork to break up the baked sweet potato and begin to incorporate the ingredients together.
• Add the beans to the mixture. Partially mash them with a fork and combine all of the ingredients together. Keep some beans whole and chunky -- this will help keep the burgers from being mushy.
• Use your hands to form the patties in whatever size you prefer. They won’t shrink during cooking, so make the patties as wide as the buns.

  To make big, thick patties that fill a standard sized hamburger bun, use ½ cup measuring cup to portion out the mixture.
• These patties hold together the best when they are baked.

  Place the patties on a parchment lined baking sheet and bake at 350 for 10-12 minutes per side.

  If desired, you can also cook them on a regular or cast iron skillet over medium heat with one tablespoon of olive oil for about 5 minutes per side or until brown.

Storage, Freezing & Reheating

• Store leftovers in the refrigerator for 3-4 days. Reheat in the microwave or oven.

  Freeze cooked or uncooked patties in between sheets of parchment paper in an airtight container or freezer bag for 1-2 months.

  Thaw in the refrigerator and cook or reheat according to the directions.

Notes

• Dry out the black beans in the oven before mashing them to keep these burgers from becoming mushy. 
• Blot the moisture from the vegetables to keep from adding too much moisture to the filling. 
• Adjust the seasoning to your liking by using more or less taco seasoning or adding red pepper flakes or cayenne if you like it spicy. 
• The patties will not cook down while they cook. Form the patties to be the size of the bun. 
• For best results, bake the patties in the oven. They hold together best when baked.

Nutrition

Calories: 319kcal | Carbohydrates: 47g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 499mg | Potassium: 622mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2914IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 3mg

The post Plant Based Black Bean Burger appeared first on Midwestern HomeLife.

Mexican tortilla pinwheels with cream cheese are a great way to capture the flavors of Mexican street corn, in an easy-to-make, easy-to-transport appetizer.

And they're so easy to make! Just stir together charred corn, jalapeno, fresh lime, cheese, and other yummy things, spread the filling over soft flour tortillas, roll them up, chill, and enjoy!

Mexican street corn tortilla roll ups are full of bright, fresh flavors and so creamy, they're perfect just the way they are. But a side of salsa never hurts :).

If you like these Mexican tortilla roll ups, check out my other easy pinwheel appetizer recipes:

Buffalo Chicken Pinwheels

Cranberry Chicken Pinwheels

You’re going to love these

Delicious recipe for game day, Cinco de Mayo, or an afternoon snack.

All the bright and fresh flavors of Mexican street corn in one perfect appetizer

These Mexican pinwheels are an easy recipe with just a few minutes of prep time.

Ingredients

Charred corn. I usually use frozen charred corn that's thawed and drained of any excess liquid. You can also char fresh corn on the grill or in a cast iron pan. Fire roasted canned corn also works, just be sure to drain it really well.

Mayonnaise and sour cream. This creamy tangy combo will give these Mexican tortilla rollups that classic street corn flavor.

Softened cream cheese. Cream cheese is the glue that holds the rolled tortillas together. Use full-fat cream cheese that comes in a block. It has a thicker consistency than cream cheese spread in a tub and will do a better job of holding everything together.

Fresh parsley or cilantro. Cilantro is a classic in Mexican cuisine, but not everyone loves it (like me), so parsley is another great option.

Jalapeno. To keep the jalapeno from getting too spicy, remove the ribs and seeds before dicing. If it's still spicier than you want to go, stir in some canned green chilies instead.

Lime juice. These little roll-ups will taste best if you use fresh lime juice, not bottled lime juice. If all you have is fresh lemon, that also works!

Chili powder. Chili powder is a seasoning blend that includes ingredients like cumin, oregano, and garlic. If you like bolder flavor, add a little bit of cayenne pepper!

Cotija or feta cheese. If you can find Cotija cheese, use it. Otherwise feta cheese is a good substitute because it has a similar crumbly texture and salty flavor.

Green onions. Green onions add a bright and fresh onion flavor that helps cut through all the creaminess. You can use also use chives, chopped red onion, or one of these green onion substitutes.

Large tortillas. I use plain flour tortillas, but you can also use whole wheat tortillas or flavored tortillas. Red tomato basil tortillas would look pretty.

Step-by step Instructions

Step 1

In a large bowl, mix the softened cream cheese, mayonnaise, and sour cream with a hand or stand mixer until smooth and creamy.

To the cream cheese mixture, add the parsley, jalapeno, green onions, lime juice, chili powder, corn kernels, and cheese. Stir with a spoon until completely combined.

Step 2

Spread the mixture evenly onto the flour tortillas, to within about ½ inch of the edges.

Step 3

Roll up the tortillas and wrap them individually in plastic wrap.

Place the wrapped tortillas in the refrigerator for at least one hour or until the cream cheese filling has firmed up.

With a serrated knife, use a sawing motion to carefully slice each roll into 8-9 1-inch slices. Serve and enjoy!

You can serve your pinwheel appetizers with your favorite salsa or dip, but they really don't need it -- they're so creamy on their own.

Expert Tips

Make ahead. Mexican street corn tortilla roll ups are best served a few hours after they are made, but you can also make them a day ahead. To make them in advance, keep them tightly wrapped in plastic overnight and slice them the next day. The tortillas will be a bit softer, but they will still be very delicious.

Use softened cream cheese. Let the cream cheese sit at room temperature for about 30 minutes to soften it. Softened cream cheese will mix into a smooth consistency without lumps and blend easier with the other ingredients.

Keep the pinwheels from falling apart. Roll the tortillas as tightly as you can. Chill the tortilla rolls before slicing them to allow the cream cheese to firm up.

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Mexican Street Corn Pinwheel Appetizers

Mexican Street Corn Pinwheels are a delicious and easy appetizer to bring to your next gathering or special occasion. Just be sure to bring plenty -- they go fast!

Course Appetizer, Snack

Cuisine American

Prep Time 15 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 32

Calories 80kcal

Author Cara Lanz

Ingredients

• 8 ounces cream cheese, softened
• ½ cup mayonnaise
• ⅓ cup sour cream
• 1 tablespoon fresh parsley, chopped
• 1 jalapeno, diced
• 4 green onions, sliced
• juice from one lime
• 2 teaspoons chili powder
• 2 ½ cups charred corn kernels
• 1 cup Cotija or feta cheese
• 4 large flour tortillas

Instructions

• Mix cream cheese, mayonnaise, and sour cream in a medium bowl with mixer until smooth and creamy.
• Add the parsley, jalapeno, green onions, lime juice, chili powder, corn kernels, and Cotija or feta cheese. Stir to mix until completely combined.
• Spread the mixture evenly onto the flour tortillas, to within about ½ inch of the edges.
• Roll up the tortilla and wrap it in plastic wrap. Place the wrapped tortilla in the refrigerator for at least one hour. Use a serrated knife to slice the roll into pinwheels.

Notes

Make ahead. Mexican street corn tortilla roll ups are best served a few hours after they are made, but you can also make them a day ahead. To make them in advance, keep them tightly wrapped in plastic overnight and slice them the next day. The tortillas will be a bit softer, but they will still be very delicious.

Use softened cream cheese. Let the cream cheese sit at room temperature for about 30 minutes to soften it. Softened cream cheese will mix into a smooth consistency without lumps and blend easier with the other ingredients.

Keep the pinwheels from falling apart. Roll the tortillas as tightly as you can. Chill the tortilla rolls before slicing them to allow the cream cheese to firm up.

Nutrition

Calories: 80kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 123mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

The post Mexican Street Corn Pinwheel Appetizers appeared first on Midwestern HomeLife.

Snacks are always best when you can take them with you. And that’s what is so great about Elote in a Cup! It’s like Mexican street corn, but less messy to eat and, dare I say, more fun? 

This easy recipe combines sweet corn with a creamy dressing from mayo and sour cream, flavored with chili powder, garlic, lime, fresh parsley, green onions, and cotija cheese. It's topped with crunchy Fritos and more flavorful seasonings.

It’s a fun holiday appetizer (kids go crazy for having their own cup of corn), perfect side dish for game day, and a fun party food for BBQs and summer gatherings.

Make it part of a full Mexican-inspired spread with Mexican Street Corn Pinwheels, Cucumber Pico de Gallo, and Elote Fries.

You’re going to love this

Fun party snack. Kids and grown-ups alike will love the fresh flavors of this delicious Elote recipe.

No corn cobs = less mess. Not that it isn’t fun to have corn all over your face ... oh, wait, it just isn’t. 

Fritos! Crunchy Fritos add great taste and texture to the creamy corn cups.

Individual appetizers. Everyone loves having their very own little Mexican street corn cup!

Ingredients

Sweet corn. I use frozen corn kernels, thawed. You can also use fresh corn -- raw, boiled, or grilled -- or canned corn that has been drained. 

Mayonnaise. Mayonnaise is a traditional ingredient in Mexican street corn. 

Sour cream. Sour cream adds tang to the mayonnaise dressing. You can also use Mexican crema.

Cotija cheese. Cotija cheese is a white, crumbly Mexican cheese with a salty flavor. Queso fresco, feta cheese, or Parmesan cheese are all great substitutes for salty cotija cheese.  

Green onions. Sliced green onions add fresh herbaceousness. You can also use red onion. 

Parsley or cilantro. Fresh herbs add lots of flavor. If you’re not into cilantro (like me), parsley is a great substitute. 

Fritos. The crunchy Fritos on top are probably my favorite part of this whole recipe! 

Step-by-step instructions

Place corn in a small bowl. Stir mayonnaise, sour cream, 3 tablespoons of cotija, chili powder, garlic powder, juice from ½ of a lime, 2 sliced green onions, and 2 tablespoons parsley (or cilantro) together with the corn. 

Spoon the corn mixture into 4 individual cups. If you’re serving them right away, you can layer them with Fritos, like a parfait. Otherwise, add the Fritos on top. 

Top the cups with the remaining cheese, parsley, and green onion, and add a sprinkle of chili powder.

These corn cups are best when served immediately. 

Make Ahead

To make these ahead of time, assemble the corn salad and store it in an airtight container in the refrigerator. Right before serving, spoon the corn mixture into cups and add the Fritos and the rest of the toppings. 

Serving Ideas

What else can you put on or in these little Mexican street corn dip cups? For extra flavor, try these fresh ideas!

• Stir some black beans into the creamy corn salad
• Drizzle with your favorite hot sauce
• Sprinkle with a little cayenne pepper or tajin seasoning
• Serve each cup with a lime wedge

Expert Tips

Frozen corn that’s thawed works well in this recipe. Unless, of course, you have access to really fresh sweet corn! Grilled corn is also delicious in this recipe!

Can’t find cotija cheese? Use feta or Parmesan cheese instead. 

Make mini Elote in a Cup and spoon the Mexican street corn salad into scoops corn chips!

Try topping your Elote in a Cup with your favorite chips like Flamin’ Hot Cheetos, lime tortilla chips, or blue corn tortilla strips. 

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Corn in a Cup

This Elote in a Cup recipe is like Mexican street corn served in a handy-dandy cup! This fresh sweet corn salad is full of fresh flavor and topped with crunchy Fritos, cheese, and seasonings for the ultimate summertime snack.

Course Appetizer, Salad, Side Dish, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 478kcal

Author Cara Lanz

Ingredients

• 3 cups corn, frozen and thawed
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 4 tablespoons cotija cheese, or feta -- divided, save some for garnish
• 1 teaspoon chili powder, plus more for garnish
• 1 teaspoon garlic powder
• ½ lime, juice
• 3 green onions, sliced -- divided, save some for garnish
• 3 tablespoons chopped parsley -- divided, save some for garnish
• Frito chips

Instructions

• Place corn in a small bowl. Stir mayonnaise, sour cream, 3 tablespoons of cotija, chili powder, garlic powder, juice from ½ of a lime, 2 sliced green onions, and 2 tablespoons parsley (or cilantro) together with the corn.
• Spoon the corn mixture into 4 individual cups. If you’re serving them right away, you can add a layer of Fritos in the middle, like a parfait. Otherwise, add the Fritos on top.
• Top the cups with the remaining cheese, parsley, and green onion, and add a sprinkle of chili powder.
• These corn cups are best when served immediately.
• To make these ahead of time, assemble the corn salad and store it in an airtight container in the refrigerator. Right before serving, spoon the corn mixture into cups and add the Fritos and the rest of the toppings. 

Notes

Frozen corn that’s thawed works well in this recipe. Unless, of course, you have access to really fresh sweet corn! Grilled corn is also delicious in this recipe!

Can’t find cotija cheese? Use feta or parmesan cheese instead. 

Make mini Elote in a Cup and spoon the Mexican street corn salad into scoops corn chips!

Try topping your Elote in a Cup with your favorite chips like Flamin’ Hot Cheetos, lime tortilla chips, or blue corn tortilla strips. 

Nutrition

Calories: 478kcal | Carbohydrates: 54g | Protein: 10g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 516mg | Potassium: 388mg | Fiber: 6g | Sugar: 7g | Vitamin A: 929IU | Vitamin C: 12mg | Calcium: 182mg | Iron: 2mg

The post Elote in a Cup (Corn in a Cup) appeared first on Midwestern HomeLife.

You may know tzatziki as the notoriously difficult-to-pronounce, delicious-to-eat Greek yogurt sauce from the Middle East.

Traditional Greek tzatziki sauce is a delicious cucumber dip made from creamy Greek yogurt, shredded cucumber, dill, and garlic and is usually served with gyros and kebabs. 

The flavors are just so golldarn delicious that I decided to spin them into a salad by substituting grated cucumber for sliced. Think of it as a sort of deconstructed tzatziki.

Like the traditional tzatziki recipe, this creamy cucumber salad recipe is great with everything — grilled chicken or chops, meatloaf, veggie burgers, tacos, pita bread … you name it. 

You're going to love this

This refreshing summer cucumber salad is a deliciously cool relief for spicy wings or tacos

Easy to make — once the cucumbers are prepped, it comes together in about 10 minutes

Super versatile — you can make this your own by zhuzhing it up with cherry tomatoes, kalamata olives, feta cheese … 

Ingredients

Plain Greek yogurt. You can use full-fat Greek yogurt, low fat or fat-free. Up to you. 

Fresh lemon juice and zest. Zingy lemon juice and lemon zest brighten up this cucumber salad. Fresh lime juice and zest would also be a great option. 

Fresh garlic. Fresh garlic has a nice little bite to it. In a pinch, you can use garlic powder.

Fresh dill and fresh mint. If you’re not into dill or mint, use ones you love. Parsley or chives would be delicious. Fresh herbs add the brightest flavor, but if all you have are dried, substitute one teaspoon of dried herbs for one tablespoon of fresh. 

English cucumber. English cucumbers are the ones wrapped in plastic. They’re seedless cucumbers with a thin skin, so no need to peel or seed them. You can use regular cucumbers, you’ll just need to peel them (if they have a waxy skin) and seed them. 

Shallot. Shallots add sweet, mild onion flavor with a bit of sharpness. You can also use red onion, green onions, or one of these green onion substitutes. 

Step-by-step instructions

Step 1

Prepare the cucumbers. This step takes 30-60 minutes, but it’s important because it draws out excess moisture and keeps the cucumbers from watering down the salad. 

Slice cucumbers thinly with a sharp knife or mandolin. I use the ⅛" or 1/16” setting on my mandolin. Place the sliced cucumbers in a colander and toss them with about a teaspoon of salt. 

Place the colander over a bowl or in the sink and let the cucumbers sit for 30-60 minutes. Rinse them with cold water and allow them to drain. Pat them dry with paper towels. 

Step 2

In a large bowl, combine Greek yogurt, olive oil, lemon juice and lemon zest, dill, mint, garlic, black pepper, and salt, if it needs it (it may be salty enough from the draining process).

Step 3

Add the sliced shallot and cucumber slices to the dressing and gently toss until coated. 

Storage

Store this cucumber yogurt salad in an airtight container in the refrigerator for up to 3 days.

The cucumbers will release a little water, which will thin the dressing, which is already pretty thick. If you would like to thicken it up, just stir in a little more yogurt.

Expert Tips

To keep the cucumbers from watering down this tzatziki salad, salt and drain them to remove excess water. 

English cucumbers don’t need to be peeled and seeded. If you use regular cucumbers, they will need to be peeled (if they have waxy skin) and seeded.

Use fresh herbs, if possible, as they add bright, fresh flavor to this salad.

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Tzatziki Greek Cucumber Salad Recipe

This Tzatziki Greek Cucumber Salad recipe is a tangy twist on traditional tzatziki sauce. Enjoy it as a refreshing summer salad, a cooling side to spicy grilled meat or stuffed into gyros or tacos.

Course Appetizer, Salad, Side Dish, Snack

Cuisine American

Prep Time 10 minutes minutes

Cucumber prep time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 93kcal

Author Cara Lanz

Ingredients

• 1 English cucumber, thinly sliced
• 1 teaspoon salt
• 1 cup plain Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh dill
• 1 tablespoon fresh mint, chopped
• 1 clove garlic, minced
• ¼ cup shallot. sliced
• salt & pepper, to taste

Instructions

• Prepare the cucumbers. This step takes 30-60 minutes, but it’s important because it draws out excess moisture and keeps the cucumbers from watering down the salad.

  Slice cucumbers thinly with a sharp knife or mandolin. I use the 1/16” setting on my mandolin. Place the sliced cucumbers in a colander and toss them with about a teaspoon of salt.

  Place the colander over a bowl or in the sink and let the cucumbers sit for 30-60 minutes. Rinse them with cold water and allow them to drain. Pat them dry with paper towels.
• In a large bowl, combine Greek yogurt, olive oil, lemon juice and lemon zest, dill, mint, garlic, black pepper, and salt, if needed. It may be salty enough from the draining process.
• Add the sliced shallot and cucumber slices to the dressing and gently toss until coated.
• Store this cucumber yogurt salad in an airtight container in the refrigerator for up to 3 days.

Notes

To keep the cucumbers from watering down this tzatziki salad, salt and drain them to remove excess water. 

English cucumbers don’t need to be peeled and seeded. Regular cucumbers will need to be peeled and seeded first. 

Use fresh herbs, if possible, as they add bright, fresh flavor to this salad.

Nutrition

Calories: 93kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 614mg | Potassium: 270mg | Fiber: 1g | Sugar: 5g | Vitamin A: 201IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 1mg

The post Tzatziki Greek Cucumber Salad Recipe appeared first on Midwestern HomeLife.