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15 Minute Pesto Pasta [+ Video] 16 Apr 12:48 AM (yesterday, 12:48 am)

15 Minute Pesto Pasta [+ Video]

Pesto pasta is a fresh, flavor-packed dish made with al dente penne, homemade basil pesto, and a touch of garlic and parmesan. It’s quick to whip up, full of bright, herby goodness, and perfect for tossing together on a busy night. All you need is a few simple ingredients and 15 minutes – yes, really!

This pesto pasta is fresh, flavorful, and ridiculously easy to throw together. The homemade basil pesto is rich with garlic, parmesan, and pine nuts, and it clings perfectly to every bite of penne. We’ve been making it since our basil started taking over the garden, and it’s still a favorite. Tossed, stirred, and devoured in minutes – this dish never lets us down.

Fresh basil has a way of sneaking into just about everything we make during the warmer months. Whether it’s tucked into a cheesy pasta or layered into something heartier, the flavor is always a hit around our table. When the mood calls for something extra cozy, we’ll go for our 20-Minute Cheesy Pesto Pasta – it’s like this dish’s rich, melty cousin. Or if we’re feeling that casual backyard dinner vibe, a slice of Pesto Pepperoni and Sausage Grilled Pizza totally hits the spot. And if you haven’t tried our Creamy Chicken Pesto Lasagna, you’re seriously missing out!

Ingredients for Pesto Pasta

This pesto pasta is proof that simple really can be spectacular. Just grab a few fresh staples, give them a whirl in the food processor, and boom – pasta night perfection.

• Penne Pasta: The perfect pasta shape to catch all that gorgeous pesto sauce in every nook and cranny. Spaghetti or rotini work well too!
• Pine Nuts: Lightly toasted for that buttery, nutty flavor that makes pesto sing. If you don’t have these in the pantry, walnuts or almonds are a good backup.
• Garlic: Adds a bold, savory depth to the pesto. We’re using fresh cloves for that extra zing!
• Sweet Basil: The star of the show. Use fresh basil leaves, packed tightly for the best flavor. No dried stuff here!
• Olive Oil: Helps everything blend smoothly and adds that classic richness. Stick with extra virgin for the best taste.
• Parmesan Cheese: Freshly grated is best – trust us. Adds saltiness and a creamy texture to the pesto.
• Sea Salt and Fresh Black Pepper: Just a pinch or two to bring everything into balance.

The measurements needed for each ingredient can be found in the recipe card at the end of the post.

How to Make Pesto Pasta

This dish is so simple, you might just memorize it after the first time. We’re talking pasta in the pot, pesto in the blender, and everything tossed together into one gloriously green, flavor-packed bowl. Here’s how it’s done:

1. Boil the pasta: Fill a large pot with water, add a few pinches of salt, and bring it to a rolling boil. Add the penne pasta and cook until al dente – tender with a slight bite. 
   • PRO TIP: Don’t overcook it! The pasta keeps cooking a bit after draining, so stop just shy of perfect.
2. Toast the pine nuts: While the pasta cooks, heat a small skillet over medium heat and add the pine nuts. Toss them occasionally until they’re golden and fragrant. Set aside to cool slightly. 
   • Heads up: Watch closely – they can go from golden to scorched in a blink!
3. Make the pesto: In a food processor or blender, combine the toasted pine nuts, garlic, and sweet basil. Pulse until everything breaks down into a chunky paste. While blending, slowly drizzle in the olive oil until smooth and creamy.
4. Stir in the good stuff: Scoop the pesto into a bowl and stir in the grated parmesan cheese, sea salt, and black pepper to taste. Adjust seasoning if needed (go ahead, sneak a spoonful!).
5. Toss it all together: Drain the pasta and pour it into a large bowl (not in the hot pot – pesto and too much heat don’t mix!). Add the pesto and toss until the pasta is completely coated in that glorious green sauce.
6. Serve and enjoy: Top with a little extra parmesan, maybe a few cherry tomatoes or vegetables if you’re feeling fancy, and serve immediately.

And if you don’t end up memorizing it after one go, no worries – the full steps are waiting for you in the recipe card at the end of the post!

Now Watch How This Pesto Pasta is Made…

Can I Use Store-Bought Pesto Instead of Homemade?

Absolutely! Store-bought pesto works just fine if you’re short on time. Just look for one made with real olive oil, fresh basil, and parmesan – bonus points if it’s kept in the refrigerator section. You might want to add a squeeze of lemon juice or a pinch of salt to brighten it up.

What Vegetables Go Well with Pesto Pasta?

Tons! Cherry tomatoes, zucchini, roasted red peppers, or even sautéed spinach are all great additions. They bring in a pop of color and extra flavor, especially if you’re skipping any protein. Just toss them in when you mix the pesto and pasta together.

Can I Add Protein to this Dish?

Definitely. Cooked chicken breast, grilled shrimp, or even grilled flank steak all pair beautifully with pesto pasta. You can stir the protein in at the end, or serve it right on top for a little extra wow factor.

What’s the Best Way to Serve Pesto Pasta as a Side Dish?

Keep it simple! Serve it alongside grilled meats, a fresh salad, or roasted vegetables. It plays nicely with most main dishes and adds a burst of flavor without overpowering the plate.

Storing and Freezing Pesto Pasta

Pesto pasta holds up beautifully in the fridge for up to 5 days. Just let it cool first, then store it in an airtight container. It’s perfect for quick lunches or an easy leftover dinner that tastes just as good the next day.

If you want to freeze it, the best move is to freeze the pesto on its own. Spoon it into an airtight container or ice cube tray, then transfer to a freezer-safe bag once solid – it’ll last up to 12 months. You can freeze the pasta too, but for the best texture, slightly undercook it before freezing.

To reheat, add a splash of pasta water, olive oil, or even a little lemon juice to freshen things up. Warm it gently in a skillet over medium-low heat or microwave in short bursts, stirring in between to keep the sauce nice and smooth.

This recipe is so quick already, but the pesto can definitely be made ahead and stored in the fridge. That way, dinner’s just a pot of boiling water away!

If you need a quick and easy weeknight meal, this 15 minute pesto pasta is one of my go-to’s. It is light and bright, and who doesn’t love pasta?

Looking for more delicious PASTA RECIPES?

• Ham Lemon Orzo with Parmesan and Peas
• Lemon Orzo with Parmesan and Peas
• Zupas Copycat Tomato Basil Orzo Soup
• Creamy Garlic Parmesan Orzo
• Lemon Orzo Pasta Salad
• Cuban Pasta Salad
• Teriyaki Chicken Pasta Salad
• Bacon Chicken Ranch Pasta Salad
• 10 Minute Ranch Tortellini Pasta Salad
• Spring Ham and Asparagus Lemon Cream Pasta
• Turkey Tetrazzini with Crunchy Honey Dijon Topping
• Greek Orzo Pasta Salad
• All our Pasta Recipes here!

READ: 15 Minute Pesto Pasta [+ Video]

Oven Braised Korean Beef Short Ribs [+Video] 14 Apr 12:10 AM (3 days ago)

Oven Braised Korean Beef Short Ribs [+Video]

Craving a hearty dish that’s bursting with umami and melt-in-your-mouth texture? These Oven Braised Korean Beef Short Ribs are the ultimate comfort food, slow-cooked to perfection in a rich, savory-sweet marinade. Featuring bone-in beef short ribs that are first seared to a golden crust, then braised low and slow in the oven with a bold blend of soy sauce, sesame oil, Gochujang, lime, garlic, rice wine vinegar, and brown sugar – this dish is the perfect balance of sweet, salty, and spicy.

You loved our traditional oven braised short ribs recipe, so we decided to give them some Korean flair with those sweet and savory flavors everyone loves about Korean cuisine!

Perfect for make-ahead meals, holiday dinners, or when you just want some tender short ribs, these fall-off-the-bone beef short ribs will become a beloved favorite in your recipe rotation. They practically cook themselves!

Ingredients for Korean Braised Short Ribs Recipe

The key ingredient in this recipe, besides the short ribs themselves, is gochujang. It is a backbone of Korean cooking and has the most incredible flavor! It makes the ribs a little sweet and a little spicy and a whole lot delicious! Here is a list of everything you’ll need:

• Short Ribs
• For Pan Searing: Flour, Kosher Salt, Black Pepper and Olive Oil
• For the Braising Liquid: Rice Wine Vinegar, Limes (juice and zest), Gochujang,  Soy Sauce, Brown Sugar, Sesame Oil, Beef Bouillon and Water
• Aromatics: Green Onions, Garlic and Ginger
• Garnishes: Green Onions, Chili Peppers, Cilantro and Sesame Seeds

For all the details and measurements for each ingredient, continue to scroll down to the end of the post.

What is Gochujang?

Gochujang is a red chili paste that also contains glutinous rice, fermented soybeans, salt, and occasionally sweeteners. It’s thick and sticky and can be quite spicy and very concentrated and pungent in flavor.

• Is Gochujang spicy? I am a big wimp when it comes to spiciness, so I usually get a pretty mild variety. The heat can vary depending on what brand you buy, so check the label for the heat indicator. We like this one.
• Where do you buy gochujang? You can find gochujang at any grocery store. It will be in the Asian food section near the soy sauce and teriyaki sauce. You can also get it on Amazon.
• Substitute for gochujang – While nothing will get you quite the same flavor as gochujang, there are few things that can be used as a substitute:
  • Red pepper paste like Sambal Oelek
  • Sriracha chili sauce or Thai chili paste
  • Tomato paste (only if you are totally desperate!)

While the gochujang makes this dish quintessentially Korean, we use several other ingredients that are common to Korean cuisine like sesame oil, soy sauce, fresh ginger, garlic and salt.

We also love the addition of lime zest and juice in this! It gives it a fresh pop of flavor that is subtle but fabulous! Then of course you have all the garnishes that make it Asian inspired like sesame seeds, red chili pepper, and green onions.

What are Short Ribs?

Short ribs are a cut of beef similar to the spare rib in pork. Short ribs are meatier and thicker than spare ribs. The name “short rib” comes from the fact that the cut of meat contains only a portion of each long beef rib. You can purchase short ribs bone-in or boneless, but we prefer bone-in for this dish. Leaving that bone in adds so much flavor, and when the meat falls off the bones, you know you are in for a real treat! Now I’m drooling!

What is Braising?

Braising…it sounds so complicated and professional, but really, there’s nothing to it! It is a combination-cooking method that uses both wet and dry heat. Generally, the food is first sautéed or seared at a high temperature, and then finished in a covered pot at a lower temperature while sitting in liquid.

How to Make Oven-Braised Korean Short Ribs

This dish might look mega fancy, but you aren’t going to believe how easy it is to make. If you have company over, you will blow their mind with these short ribs! The gravy created by the braising process is so decadent! I could drink the stuff really, but that would be a little weird. Here are the basic steps:

1. Prep: Preheat the oven to 350℉.
   • PRO TIP: If you are using a pot that isn’t a dutch oven, then preheat your oven to 325℉. If you pot is larger than 3 quarts or if your oven cooks really hot, then reduce the temperature.
2. Dredge the Short Ribs: Add the flour, salt and pepper to a shallow pan and coat each rib on all sides in the flour mixture.
3. Pan Sear the Ribs: Heat a dutch oven over medium-high heat with some olive oil and pan sear a few ribs at a time, browning them on each side. Remove them to a plate and brown another batch of ribs until they are all done. Wipe out any black flour bits remaining.
4. Prepare the Braising Liquid: Add all the ingredients for the braising liquid to a glass measuring cup and whisk to combine. Set aside.
5. Sauté the Aromatics: Add a little oil to the pan then add the green onions, garlic and ginger and sauté for a few minutes.
6. Prepare for Braising: Add the braising liquids to the pan and scrape the browned bits from the bottom of the pan with a wooden spoon.
7. Braise the Ribs: Add the ribs to pot and bring the liquids to a boil, then put the lid on the dutch oven and move it to the oven. Make sure it’s in the center of the oven and not too close to the bottom of the oven. Cook with the lid on for 2 ½ hours.
   • PRO TIP: Check the ribs periodically to make sure there is still liquid in the pot and add beef broth or water if needed. If your ribs are super thick, they may need an extra hour of braising time.
8. Garnish: Remove the pot out of the oven. Spoon the braising liquids over the ribs and garnish with extra green onions, sesame seeds and chili peppers. Serve over Jasmine rice.

Keep scrolling down to the end of the post for the complete recipe card.

Can Short Ribs be Cooked in the Instant Pot?

The short answer is yes. The long answer is you might not want to. Head to our post on our Oven Braised Short Ribs for all the details for using the Instant Pot or pressure cooker.

What to Serve with Korean Short Ribs

These Korean-Style Oven Braised Short Ribs are so hearty that you almost don’t need anything else, but a side dish or two is always nice. We like to keep it simple and just sauté up some snap peas, steam some broccoli or make an Asian cucumber salad.

We like to serve these ribs over Jasmine rice, but they could also be served over mashed potatoes or with some noodles like spaghetti.

Storing and Reheating

Leftovers should be stored in the fridge in an airtight container. They will keep for 3-4 days. They also freeze very well and will keep in the freezer for up to 3 months.

To reheat braised short ribs, place them in a pot with some of the braising liquid (or beef broth), cover the pot, and warm over low heat on the stovetop or in a preheated oven (325℉) until heated through. It will take about 20-30 minutes to heat through.

Back dinner up with these caramel brownies from scratch and everyone will be licking their plates clean! This mouthwatering dish features tender and flavorful Korean beef short ribs, slow-cooked in the oven for a melt-in-your-mouth experience.

More Decadent MAIN DISHES You Must Try:

• Best Prime Rib
• Oven Braised Short Ribs
• Smoked Prime Rib
• Carolina Pulled Pork
• Oven Braised Beef Roast
• Herb Roasted Turkey Breast
• Smoked Tri Tip Recipe
• Easy Garlic Butter Steak
• Authentic Italian Bolognese Sauce
• All our MAIN DISH recipes!

How to Make Oven Braised Korean Short Ribs

Asian Inspired RECIPES

Looking for more Asian inspired recipes?

• Healthy Thai Peanut Steak Salad
• Asian Ginger Marinade for Grilled Chicken
• Asian Sticky Salmon
• Easy Orange Chicken
• Thai Peanut Sauce Noodles and Chicken
• Sweet and Sour Meatballs
• Sticky Asian Grilled Chicken Breasts
• Asian Sticky Slow Cooker Ribs

READ: Oven Braised Korean Beef Short Ribs [+Video]

Pineapple Jalapeño Turkey Burgers 13 Apr 12:24 AM (4 days ago)

Pineapple Jalapeño Turkey Burgers

Add some tropical flavor and a spicy kick to your next burger with this delicious and saucy pineapple jalapeño turkey burgers. Perfect for summer cookouts or anytime you’re in the mood for a unique and tasty twist on a classic dish.

We had a bunch of family in town a couple weeks back and I was trying to think up something quick and easy to have for dinner. Instantly BBQ came to mind because you can just throw it all on the grill and sides are always easy. I’m not a huge hamburger fan so I changed things up and made them sweet, spicy and saucy.

I loved the juiciness that the Mar A Lago turkey burgers recipe had because of the fruit in it so I threw pineapple into this one. The preserves give it a little heat and sweetness which even our youngest loved. The burgers stay really moist and when you bite into them you get a little sweet and tang from the sauce.

Ingredients for Pineapple Jalapeño Turkey Burgers

These burgers are sweet and tangy and I crave them all summer long! Here is everything you will need:

Burgers

• Ground Turkey: don’t go too lean or the burgers will be crumbly and dry
• Salt and Pepper: adds flavor to the meat
• Hamburger Buns: We prefer brioche for the best flavor and texture.
• Toppings: Havarti Cheese, Lettuce, Tomato Slices and Red Onion Slices

Sauce

• Pineapple Jalapeño Preserves: We love Kelly’s brand, but any brand you can find should work great.
• Spices: Cinnamon, Nutmeg and Ginger
• Lemon Juice: adds acidity to the sauce
• Soy Sauce: adds flavor

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Pineapple Jalapeño Turkey Burgers

We have found that chilling the turkey burger patties after they are formed makes all the difference, so be sure to plan that into your prep time. Here are the steps:

1. Form the Patties: Divide the ground turkey into 4 equal balls and form into patties and cover both sides in salt and pepper.
2. Refrigerate: Place the patties in a plate, cover with plastic wrap and refrigerate for an hour.
3. Make Sauce: While the turkey patties are chilling, make the sauce by adding all the ingredients to a small bowl and whisking everything until well combined.
4. Grill: Heat the grill to medium-high heat, and grill the patties for 6-8 minutes on each side. Only flip them once and don’t press them.
5. Stir: Add all the ingredients for the sauce to a sauce pan and whisk together
6. Assemble: Top each patty with a slice of Havarti cheese and close the lid for a minute or two while the cheese melts. Remove from the grill and place the patties on the buns. Spread sauce all over the top bun, add the lettuce, tomato and onions and top bun.

The complete recipe can be found in the recipe card at the end of the post.

What to Serve with Jalapeno Turkey Burgers

It is time to bust out all the typical burger side dishes! Here are a few of our favorites:

• Grilled Corn on the Cob
• French Fries
• Broccoli Salad
• Fruit Salad

Of course, you can grab a few bags of your favorite chips and slice up a watermelon if you want to keep it extra simple! Some homemade strawberry ice cream would finish off the meal perfectly too!

Variations

Burgers are so easy to customize to your own liking! For this recipe, you can swap the cheese…pepper jack cheese would be super good! Or change up the toppings…add avocado, a fried egg, or pickled jalapenos for an extra kick.

If you need to make this in the middle of winter and don’t want to grill, it can be cooked on the stove top in a grill pan or cast iron skillet.

Is Ground Turkey Healthier Than Beef?

Ground turkey can be healthier than beef. However, it really depends on the lean meat to fatty meat ratio that you find in the ground turkey or beef that you purchase.

Light meat turkey will always be leaner than dark meat turkey. Extra lean ground beef has about the same fat content as ground turkey. Lean ground turkey can be quite dry so take that into consideration as well!

Why Do Ground Meat Patties Fall Apart?

Ground meat that is not really cold will fall apart easily. After you form your patties, put them in the refrigerator to cool completely.

Also, do not keep flipping them. To keep patties from falling apart, cook halfway, flip and finish cooking.

Storage Tips

Once a turkey burger is completely assembled, it won’t keep very well. If you want to store just the patties, store them in an airtight container in the fridge. They will keep for up to 5 days. You can reheat them in the microwave or in a skillet on the stovetop. Assemble the burgers with all the toppings fresh.

If you have leftover sauce, it will keep for up to 2 weeks.

Spice up your next BBQ with this delicious Pineapple Jalapeño Turkey Burger recipe! Featuring a perfect blend of sweet and spicy flavors, this recipe is sure to be a hit at your next cookout.

More Summer Grilling Recipes to Try:

• Grilled Flank Steak
• Honey Lemon Basil Grilled Chicken
• Best Steak Marinade
• Maple Mustard Apple Chicken Burgers
• Mexican Grilled Chicken
• Grilled Baby Back Ribs

READ: Pineapple Jalapeño Turkey Burgers

The BEST Salad Recipe-Salad de Maison [+Video] 12 Apr 12:00 AM (5 days ago)

The BEST Salad Recipe-Salad de Maison [+Video]

The BEST Family Favorite Salad recipe ever! This easy salad is made with fresh romaine lettuce, two kinds of cheese, crispy bacon, sweet tomatoes, crunchy toasted almonds, and fresh cucumbers all tossed with a healthy lemon vinaigrette.

My mom would often say that she’s not a great salad maker, which is not true. Her strawberry feta poppyseed salad is hands down one of my favorite salads ever. I cannot beg you enough to make it. Oh and she’s famous for her Bowtie Chicken Pasta Salad too.

The Process

I began testing simple family salad recipes that even kids would like a few years ago, but no matter how hard I tried to find something simple it always ended up a bit more involved. Tell me you love to cook without telling me you love to cook…

So I’d circle back to Cooking Classy’s recipe for Salad de Maison, and forget about my own search for a bit. With time I realized that her recipe really is just the best for a simple, healthy, quick and easy salad recipe.

Cheese in salad is a big win for me, but which cheese is best? I tried all the different varieties; cheddar completely overpowered the salad, swiss hit all the wrong notes, havarti was soft and didn’t fall through the salad like I wanted.

I finally settled on two cheeses that I think transform this salad: Manchego and Parmesan cheese. Listen, manchego can be bought old or young, you will need to decide if you like the more mild or more pungent. I prefer the younger manchego to be honest, but both are deliciously mild. The parmesan adds that salty, nutty note your salad needs to pump up the flavor.

What Do I Need to Make Salad de Maison?

We’ve talked about a lot of the ingredients needed for this simple green salad recipe, but here is a complete list so you know what you need:

• Slivered Almonds
• Bacon
• Romaine Hearts
• Roma Tomatoes or Cherry Tomatoes
• English Cucumber
• Manchego Cheese

Lemon Dressing

• Light Extra-Virgin Olive Oil
• Fresh Lemon Juice
• Dijon Mustard
• Honey
• Salt
• Black Pepper

I love the BLT flavor that all the ingredients have when they’re combined! The measurements and details for each ingredient can be found in the recipe at the end of the post.

How to Make The Best Salad [Salad de Maison]

Before you get started with this salad, make sure you have cooked the bacon and toasted the almonds. It seems a little silly to include the steps for making a salad, but just in case you need it…

1. Combine all the ingredients for the salad in a bowl.
2. In a separate small bowl, combine all the ingredients for the dressing and whisk to combine.
3. Drizzle the dressing over the salad and toss to combine.

The complete instructions with the full list of recipe ingredients can be found in the recipe card at the end of the post.

Variations

Salads are so adaptable depending on what you have in the fridge and what your family loves. Feel free to add more veggies (carrots, red onions, peas, snap peas, celery, etc), add avocado, add croutons, swap the almonds for a different type of nut or add sunflower seed or pepitas, etc.

You can also add some grilled chicken or grilled steak and make this salad into a main dish.

Watch the Video Here

Tips for the Perfect Salad

Whenever I plan to test a new salad recipe, I always make sure there is something crunchy, something creamy, some acidity, something nutty and many fresh veggies. You can’t go wrong if you include all those things. Here are a few more tips for this recipe:

• Rinse and dry the lettuce. You can either pat the lettuce dry or use a salad spinner. If the lettuce is wet, the salad dressing won’t cling to it.
• Don’t skip toasting the almonds. It really amplifies the flavor!
• Grate the cheese yourself. If you buy the pre-shredded cheese, it has a little different flavor.
• Once the dressing has been added, serve immediately. If it sits too long, the dressing will start to wilt the lettuce.

Can I Halve or Double the Recipe?

Yes, absolutely! Scale up or scale down depending on the size of crowd you plan to feed. I also like to have all the ingredients prepped in the fridge so I can throw a bowl of salad together for lunch some days.

What to Serve with Salad de Maison

This salad recipe makes the perfect side dish with just about any meal. It can go with comfort food like classic meatloaf, chicken pot pie, or beef stroganoff. It also is great with anything off the grill or smoker like smoked beef brisket, marinated smoked chicken thighs, or the best grilled steak.

Storage Tips

Once the dressing has been added to the salad, it won’t last more than a day. If you know you’re going to have leftovers, I recommend storing the dressing and all the ingredients separately in the refrigerator and assembling right before serving.

This salad is also a great make ahead recipe. Rince, chop and dry the lettuce and store it in an airtight container in the fridge. Make the dressing and store in the fridge. Cook the bacon and toast the almonds and store them in separate containers. Then just assemble everything before serving.

The best salad recipes don’t have to be fancy or complicated to be downright delicious! This salad de maison recipe checks all the boxes for a perfect salad and the homemade lemon vinaigrette is perfection!

More Salad Recipes to Devour:

• Loaded Cowboy Salad
• Tomato Cucumber Salad
• Easy Greek Pasta Salad
• Elote Mexican Grilled Corn Salad
• Best Broccoli Salad
• Chopped Chinese Chicken Salad
• Spinach Berry Salad
• Best Macaroni Pasta Salad
• Teriyaki Chicken Pasta Salad
• Smoked Chicken Kale Salad

READ: The BEST Salad Recipe-Salad de Maison [+Video]

Sheet Pan Mexican Street Corn in the Oven (Elote) 11 Apr 12:02 AM (6 days ago)

Sheet Pan Mexican Street Corn in the Oven (Elote)

This sheet pan Mexican street corn in the oven is a game-changer when it comes to quick, flavorful dishes! Imagine a sheet pan of charred, sweet corn kernels smothered in a Mexican crema, topped with a generous sprinkle of crumbled cotija cheese, chili powder. It’s that signature Mexican street corn flavor without the grill!

The best part? It’s easy to make and clean up is a breeze, since everything cooks on one sheet pan. I love this recipe because I just throw it in the oven and it’s done! So simple! Whether as a great side dish for tacos, pork carnitas, or simply on its own, this recipe brings a fiesta of flavor to any meal with minimal effort!

Ingredients for Mexican Street Corn on a Sheet Pan

Let’s hit the ground running and get started with the 6 ingredients you’ll need to make this flavorful side dish…

• Butter: Keep in mind that the cotija is a salty cheese when you decide to use salted or unsalted butter.
• Frozen Fire Roasted Corn: You can find this by the regular frozen corn. Using frozen corn makes this a dish you can eat all year long.
• Mexican Crema: similar to sour cream but thinner
• Chili Powder: adds flavor, a little heat and some pretty color
• Cotija Cheese: found in the Latino food area of the refrigerated section
• Fresh Cilantro: chopped fine

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Sheet Pan Mexican Street Corn

If you only have about 5 minutes to make a side dish for your next Mexican dinner, then this sheet pan elote is your answer! It only takes a few minutes of actual work and the rest is just letting the corn roast in the oven. Here are the steps:

1. Prep: Preheat the oven to 425℉.
2. Melt the Butter: Slice the butter into several pats and place them around the sheet pan. Stick the pan in the oven to melt the butter until it’s just starting to brown slightly.
3. Cook the Corn: When the butter is starting the brown, add the corn and toss in the butter until coated. Place the sheet pan back in the oven and cook for 6-8 minutes.
4. Finish the Dish: Remove the sheet pan from the oven, drizzle with the Mexican crema and sprinkle with chili powder and cotija cheese. Top with the cilantro if desired and toss to combine. Transfer to a serving bowl and enjoy!

The recipe card at the end of the post contains these instructions in full detail. You can also print or save the recipe there.

What to Eat with Sheet Pan Elote

This sheet pan elote can be a great side dish for your favorite Mexican main dish or as a topping for tacos, nachos or burrito bowls. Here are some of our favorite additions to Mexican street corn:

• Instant Pot Ground Beef Burrito Bowls
• Steak Fajitas
• Pork Carnitas
• Smothered Honey Lime Chicken Burritos
• Crock Pot Cafe Rio Copycat Chicken
• Enchilada Style Ground Beef Burritos

Recipe Variations and Substitutions

If you can’t find Mexican crema, use 3 tablespoons sour cream + 5 tablespoons mayonnaise. Last resort, use heavy cream.

Traditional Mexican street corn has a squeeze of fresh lime juice over it, so feel free to add a squirt or some lime zest to this recipe before serving.

If you like a little heat, toss some minced fresh jalapeño with the corn when you stick it into the oven to roast.

Cotija cheese is usually pretty easy to find, but if you can’t find it, feta cheese or parmesan cheese would be a good substitute.

Can I Use Fresh Corn on the Cob?

Yes, you can absolutely use fresh sweet corn on the cob. If you can get your hands on some good fresh corn, then definitely do it! Cut the corn off the ears of corn and toss in the butter and complete the recipe as written. It may need a minute or two longer to cook since it’s fresh corn.

Storing and Reheating

Leftover sheet pan Mexican street corn should be stored in the fridge in an airtight container. It will keep for 4-5 days. I wouldn’t recommend freezing this dish. The crema doesn’t hold up well when it thaws.

Reheat on the stovetop over medium heat until heated through or in the microwave.

Spice up your dinner routine with this delicious and easy sheet pan Mexican street corn recipe. Perfect for a busy weeknight or a summer BBQ, this elote dish is sure to be a crowd-pleaser.

More Mexican Side Dishes:

• Cilantro Lime Rice
• Black Beans
• Chorizo and Potatoes
• Spanish Rice
• Charro Beans
• Avocado Salad
• Cowboy Caviar

How to Make Mexican Street Corn in the Oven

READ: Sheet Pan Mexican Street Corn in the Oven (Elote)

Easy Greek Pasta Salad [+ Video] 9 Apr 12:35 AM (8 days ago)

Easy Greek Pasta Salad [+ Video]

A fresh and easy Greek Pasta Salad just in time for summer! This crowd-pleasing side dish is tasty for backyard barbecues. Curly pasta to trap the dressing is essential, then load it up with a variety of olives, fresh cucumber and more!

This easy Greek pasta salad recipe is all about one thing: the chunks of feta cheese. Yes, I love the chewy pasta, the crunch of the fresh veggies, and the tangy dressing. It’s basically summer in a bowl, colorful and fresh.

But honestly? It’s all about the feta for me. Every time I see someone on the Food Network making a salad with chunks of feta cheese, I vow to stop what I’m doing and immediately follow their lead. And now, you can too.

This is one Greek pasta salad your guests will rave about! It is simply the BEST with your favorite summery grilled meats (find my favorite grilled chicken recipe here) or at any potluck or picnic you are attending.

What’s Needed for Greek Pasta Salad?

The red wine vinaigrette is so simple and flavorful, you can throw it together right before you need it. And it comes together in minutes with just a few pantry ingredients. Save the recipe because you’ll want it on all your other salads, too!

For the Greek Dressing:

• Olive Oil
• Red Wine Vinegar
• Garlic
• Dried Oregano
• Lemon Zest and Lemon Juice
• Salt and Freshly Ground Black Pepper

I love the classic combination of cucumbers, tomatoes, red onions, and olives. Since grocery store tomatoes can be unpredictable, I go with my favorite brand of grape or cherry tomatoes and slice them lengthwise. I also use red onion and kalamata olives, but you are welcome to substitute your favorite onions and olives.

For the Pasta Salad:

• Rotini Pasta
• English Cucumber
• Diced Bell Pepper
• Sliced Red Onion
• Grape Tomatoes
• Feta Cheese
• Kalamata Olives

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Greek Pasta Salad

This feta and cucumber pasta salad couldn’t be easier to make! Here are the basic steps to making this simple pasta salad recipe:

1. Cook the Pasta: Follow the package instructions and cook the pasta in a large pot of salted water. Drain the pasta and let it cool.
2. Make the Dressing: Whisk all the dressing ingredients together and set aside.
3. Assemble the Salad: Add all the prepared vegetables, feta, olives and cooled pasta to a large serving bowl. Drizzle the vinaigrette over the salad and toss to combine.

The recipe card below contains all the instructions and the recipe can be saved or printed there.

What’s the Best Pasta for Pasta Salad?

You can use whatever pasta you want in this Greek Pasta Salad. I love rotini because it’s fun to eat and the kids love it. I also love the way the dressing gets caught in the nooks and crannies and infuses the pasta with flavor. Since all the other ingredients are chopped, I definitely suggest going with something thicker and bite-sized (as opposed to long, skinny spaghetti noodles).

How Long Will Pasta Salad Last?

To maximize the shelf life of pasta salad for safety and quality, the pasta salad should be stored in an airtight container in the fridge. Properly stored, pasta salad leftovers will last for 3 to 5 days in the refrigerator.

Tips for the Best Pasta Salad

Note that slightly overcooked pasta is best in this simple pasta salad so that it doesn’t absorb all of that dressing.

I use English cucumbers in this easy pasta salad recipe because they taste the best (as if I just picked them from my own garden). They also have soft skins (no peeling) and minimal seeds (no seeding). Hothouse or Japanese cucumbers are another good choice if you can’t find English.

Be sure to buy a CHUNK of feta cheese, not the crumbled kind. It’s just not the same. The goal is uniformly cubed salty bites of feta because they look great and taste even better. It really brings the salad together!

Feta cheese is sold in a lot of varieties lately, so if you’re up for it we totally recommend trying a flavored versus traditional feta cheese. There’s not going to be a huge change but it gives an extra little something. And if you’re not feeling the feta cheese thing you can easily use parmesan or skip the cheese all together.

This easy Greek pasta salad is the perfect summer side dish or light meal. With fresh vegetables, feta cheese, and a homemade salad dressing this pasta salad is both delicious and healthy. 

Easy Greek Pasta Salad

More PASTA SALAD IDEAS:

• Easy Southern English Pea Pasta Salad
• Easy Italian Pasta Salad
• Southwest Pasta Salad
• Tortellini Pasta Salad
• Bacon Chicken Ranch Pasta Salad
• Elote Mexican Corn Pasta Salad
• Cuban Pasta Salad
• Teriyaki Chicken Pasta Salad
• ALL OF OUR PASTA SALAD RECIPES!

READ: Easy Greek Pasta Salad [+ Video]

Homemade Coconut Peanut Butter [+Video] 6 Apr 12:01 AM (11 days ago)

Homemade Coconut Peanut Butter [+Video]

This is the recipe you never knew you were missing! Creamy homemade coconut peanut butter is a little bit of heaven on earth and you can make it in 5 minutes or less!

A trip to Hawaii last year was the perfect end to our daughter’s senior year of high school. We had an awesome time and came home inspired to make a few things at home, starting with the coconut peanut butter.

At Waialua Bakery in Haleiwa I sampled a coconut peanut butter that I’ve been craving ever since. In fact, if you know where I can get Coconut Peanut Butter let me know because it is sooo delicious! I immediately began testing at home and found out that 1. you need to use the right coconut, always dried, never fresh and 2. slather it on everything!!!

What Do I Need to Make Coconut Peanut Butter?

This homemade peanut butter recipe only takes 5 ingredients and I love knowing exactly what is going into a recipe. Here is what you will need:

• Bare Toasted Coconut Chips: These can be found at most grocery stores – Walmart, Kroger, Harmon’s, Target, and Amazon of course!
• Unsalted Dry Roasted Peanuts: Make sure the peanuts are roasted and not raw and you’ll definitely want unsalted.
• Vanilla: adds flavor
• Salt: enhances all the flavors
• Brown Sugar: adds a touch of sweetness, maple sugar could also be used

The measurements for each ingredient can be found in the recipe card down below. This is meant to just be an overview of items you will need.

How to Make Coconut Peanut Butter

You won’t find an easier recipe to make! Grab a blender, a rubber spatula and some measuring cups and spoons…

1. Blend: Add the coconut chips to a blender and blend until grainy.
2. Cream: Add the peanuts and blend until smooth and creamy. Scrape down the sides if needed to get all those peanuts blended.
3. Finish: Add the few remaining ingredients and blend until smooth.

The recipe card can be found down below with all the ingredients and instructions. You can also print or save the recipe there.

How to Use Coconut Peanut Butter

I use this peanut butter with coconut wherever I can think of. It is so dang good! My typical go-to is on top of lightly toasted multi-grain bread. Sometimes I just have the toast plain with the peanut butter only and other times I’ll load it up with sliced fruit and other toppings. Here are some other ideas:

• Add it to a smoothie in place of peanut butter (or other nut butter) like our chocolate banana smoothie bowl.
• Use it as a topping for waffles or pancakes.
• Drizzle it over some oatmeal or yogurt.
• Use it on its own as a dip for apples or bananas. Mix it with yogurt to make a creamy peanut butter yogurt dip!
• It would be amazing in our peanut butter monster energy balls.
• Later on top of a rice cake for a tasty midday snack.

Can I Use Peanut Butter Instead of Peanuts?

Yes, you can definitely just use store bought creamy peanut butter. It will be sweeter because peanut butter has a lot of sugar in it. Natural peanut butter would be a less sweet option.

Tips and Tricks

Use dry roasted peanut for the best results. When they are blended, they are smoother than raw peanuts are. Roasted peanuts also have a deeper peanut flavor.

If you can’t find Bare Toasted Coconut Chips, any dehydrated coconut chip should work.

When you’re making the peanut butter, stop the blender occasionally and scrape down sides with rubber spatula if needed.

Stir the coconut peanut butter before each use as the natural oils will separate as it sits.

How Long Does Coconut Peanut Butter Last?

Store coconut peanut butter in an airtight container and room temp or in fridge. It will keep for about a month at room temperature or up to 3 months in the refrigerator. I don’t recommend freezing it.

Imagine spreading the velvety richness of freshly made coconut peanut butter onto a warm slice of toast. With every bite, you savor the perfect balance of smooth, creamy peanuts and the tropical sweetness of coconut. It’s a luscious, nutty treat that you never knew you were missing! It takes me right back to Hawaii…paradise!

More Tasty Homemade Toppings

• Apple Butter
• Homemade Dulce de Leche
• Vanilla Bean Whipped Cream
• Strawberry Jam
• Blender Lemon Curd
• Oreo Biscoff Spread

READ: Homemade Coconut Peanut Butter [+Video]

Old Fashioned Blackberry Cobbler 5 Apr 12:55 AM (12 days ago)

Old Fashioned Blackberry Cobbler

All you need are 6 simple ingredients, including self rising flour to make this old fashioned blackberry cobbler recipe just like your grandma used to make. You’ll be feeling all the nostalgia with this simple dessert recipe that’s perfect for spring or summer.

Easy blackberry cobbler recipe – I think this is the same recipe every mom in America made us as kids. My mom’s recipe came from a heavy blue cookbook that I want to say may have been Better Homes and Gardens or Betty Crocker. Either way, do not skimp on the sugar and always serve warm with ice cream.

The real secret compared to other recipes is that I always butter the dish. The butter creates the most wonderfully delicious bottom on the cobbler. It’s so rich and comforting!

Blackberry Cobbler Ingredients

When I said you only need 6 ingredients to make this recipe for blackberry cobbler, I meant it! It’s so simple! Most of the ingredients are pantry staples too! Here is everything you’ll need:

• Sugar: just regular white granulated sugar, some of the cobbler topping and some sprinkling on top
• Self-Rising Flour: found on the same aisle as the all-purpose flour
• Salt: enhances all the flavors
• Whole Milk: helps binds the batter together, 2% milk works fine too
• Butter: adds flavor and richness to the crust
• Blackberries: can be fresh or frozen, more details below

The measurements required for each ingredient can be found in the recipe card at the end of the post.

What is Self-Rising Flour?

Self-rising flour is a flour that has a leavening agent already included in it, usually baking powder. It usually has a little salt added to it as well. It helps the baked good rise.

If you don’t have self-rising flour or you can’t find it, you can make your own! Just 1 ½ teaspoons of baking powder and ½ teaspoon of salt for every 1 cup of flour in your recipe.

Can I Use Frozen Blackberries?

Both fresh and frozen blackberries work great in this recipe. Of course we love this in the summertime with those juicy, fresh blackberries, but sometimes you need blackberry cobbler when it’s not summertime, so frozen blackberries will work just fine.

No need to thaw them ahead of time. Just sprinkle them over the top frozen and they will thaw as it bakes. If you let them thaw beforehand, they will bleed into the cobbler batter and make it purple and they will be mushy and not the right texture.

How to Make Blackberry Cobbler

One of my favorite things about cobbler recipes is that they are so easy to make! You just make a simple batter, sprinkle the berries on top, and bake! It’s that easy! Here are the steps:

1. Prep: Preheat the oven to 350℉ and generously (like really, a lot) butter a 9×13” pan.
2. Combine: Add the cup of sugar, flour and salt to a large bowl and whisk together. Then add the milk and melted butter and stir to combine.
3. Pour: Pour the batter into the bottom of a buttered 9×9 baking dish. Sprinkle the berries evenly over the top of the batter. Then sprinkle the top with the remaining sugar.
4. Bake: Place in the oven for 60 minutes or until the top is golden brown. Serve warm with vanilla ice cream or whipped cream.
   • NOTE: I don’t normally force people to eat ice cream, but you HAVE to have ice cream with this one.

These instructions can also be found in the recipe card below where you can also print or save the recipe.

Watch our Video of Blackberry Cobbler with Self Rising Flour

Can I Use Other Berries?

Yes, any berry works great in this recipe! You could try raspberries, strawberries, huckleberries, blueberries, boysenberries, marionberries (my favorite berry ever!!), etc. Of course, there’s always peaches! Though we have several peach cobbler recipes already on the blog, but they would work great in this recipe too.

Can This Recipe Be Halved?

Yes, make the recipe as written using half the ingredients and bake it in a 9×9 baking dish. Bake at 350 degrees F for 35-40 minutes.

What to Serve with Blackberry Cobbler

Cobbler is such a comforting dessert that I always love to pair it with a classic comfort food meal like meatloaf or beef stroganoff. Since it’s also a fruity summer dessert, it would also go great with any recipe on the grill or the smoker. Here are a few ideas:

• Grilled Flank Steak
• Honey Lemon Basil Grilled Chicken
• Smoked Brisket
• Marinated Smoked Chicken Thighs
• Smoked Ribs

Add a side of grilled corn on the cob and slice up a watermelon and you have a complete summer dinner menu the whole family will love!

Can Blackberry Cobbler be Frozen?

Yes, fruit cobblers actually freeze very well. It’s best to freeze a baked cobbler. Let it cool completely then wrap the whole pan in plastic wrap and then aluminum foil. When you’re ready to eat it, let it thaw in the refrigerator overnight and then reheat in the oven as described below.

Storing and Reheating

You can store leftovers at room temperature for up to 3 days or in the fridge for up to a week. Just be sure they are stored in an airtight container.

To reheat the cobbler, place it in a baking dish in the oven at 350 degrees F for 15-20 minutes. If you just want to warm up a single serving, you can just zap it in the microwave for 45 seconds. And always serve with a scoop of vanilla ice cream of course!

This tried and true blackberry cobbler recipe will transport you back to simpler times. Indulge in the delicious flavors of summer with this classic blackberry cobbler. With a flaky, sugary golden crust and juicy, sweet berry filling, this dessert will be a hit at any gathering.

More Summer Fruit Desserts:

• Peach Crisp
• Lemon Jello Cake
• Peach Dumplings
• Peach Cobbler
• Lemon Poppy Seed Bundt Cake
• Blueberry Pie
• Strawberry Pie
• Razzleberry Pie

READ: Old Fashioned Blackberry Cobbler

Cheesecake Baked Yogurt [+Video] 4 Apr 12:31 AM (13 days ago)

Cheesecake Baked Yogurt [+Video]

Are you looking for a new, healthy breakfast recipe? Our Cheesecake Baked Yogurt is easy to make. In fact it only takes a few ingredients and your favorite Greek Yogurt to make a simple and unique breakfast or brunch recipe.

STOP with the boring ol’ breakfasts you’ve been eating for years and years! You can make this special brunch recipe for Mother’s day, Easter or just because you’re having a lazy day at home and need an easy breakfast recipe. It tastes like a baked custard and you’ll feel like you’re eating dessert for breakfast!

Ingredients for Baked Cheesecake Yogurt

There are three components to this recipe – the baked yogurt, the berry sauce topping and the graham cracker topping. I like to make the graham cracker topping and berry sauce first (up to days ahead of time), and then make the cake. Here is everything you will need:

• Graham Cracker Topping: graham crackers, butter, kosher salt and cinnamon
• Berry Sauce: cornstarch, water, fresh raspberries, sugar and lemon juice
• Baked Yogurt: vanilla Greek yogurt, eggs, cornstarch, honey, vanilla extract and mixed berries
  • NOTE: The cornstarch is critical to getting the right texture for the berry yogurt bake. It soaks up extra moisture to get the perfect bake.

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Cheesecake Baked Yogurt

Let me take you through the process of making each part of this baked yogurt recipe…

Graham Cracker Topping

1. Blend: Add the graham crackers to a blender or food processor and pulse until fine crumbs.
2. Mix: Add the melted butter, salt, and cinnamon and mix to combine. Set aside to use later.

Berry Sauce

1. Combine: Whisk the cornstarch and water together in a small saucepan until dissolved then add the raspberries, sugar and lemon juice and stir to combine.
2. Boil: Turn the stove on to medium-high heat and bring the mixture to a boil. Let it boil for 3 full minutes stirring occasionally then remove the pan from the heat.
3. Strain: Press the berry mixture through a mesh strainer to remove the seeds.
4. Cool: Let the sauce cool completely to room temperature. Store in the fridge.

NOTE: You can also use raspberry jam instead of making homemade sauce. Just warmed it up a little to drizzle on the cake.

Baked Yogurt

1. Prep: Preheat oven to 350℉ and spray an 8×8″ baking dish (or an 8″ round) with cooking spray.
   • TIP: You can also bake this yogurt cake in ramekins for individual servings.
2. Whisk: Add the yogurt, eggs, egg yolk, cornstarch, honey and vanilla to a large mixing bowl and whisk until creamy.
3. Bake: Pour the batter into the prepared baking dish. Bake in the oven for 35-38 minutes. The center to should firm but not hard like a cookie.
   • TIP: If you’re using ramekins, bake for 25-30 minutes.
4. Cool: Remove from the oven and let it cool for at least 20 minutes. Serve with the berry sauce and crumb topping. Sprinkle whole fresh berries over the top if desired.

Keep scrolling to the end of the post to see all these instructions in the recipe card.

Which Greek Yogurt Do I Love?

There are so, so many options out there, but my favorite is Oikos Triple Zero. You can grab whatever your favorite brand of vanilla Greek yogurt is. Greek yogurt is thicker and contains more protein than regular yogurt. It works the best in baked yogurt recipes.

Can I Double the Recipe?

Yes, this recipe doubles perfectly to a 9×13 pan, but you will need to bake it longer. Check it at 45 mins and it should be close if not ready.

Variations

If you aren’t a raspberry fan, this same recipe can be made with strawberries, blueberries, blackberries, etc.

You could also skip the berries altogether and top the baked yogurt with sliced almonds and a drizzle of maple syrup.

Does it Taste Like Eggs?

It does have a definite eggy-ness to it and eggs are necessary for this recipe to work correctly. If you aren’t a fan of eggs, then this probably isn’t the breakfast recipe for you.

Storage Tips

Leftovers should be stored in the fridge in an airtight container. They will keep for up to 5 days. You can reheat leftovers in the microwave or eat them cold. I actually love it both ways! I do not recommend freezing baked yogurt.

Indulge in the creamy, velvety goodness of a cheesecake baked yogurt! This simple breakfast recipe combines the rich, tangy flavors of Greek yogurt with the smooth, melt-in-your-mouth texture of cheesecake. It has a light, airy consistency, with a golden-brown top and a subtle sweetness in the filling.

Baked Yogurt Video

More Great Recipes for Brunch:

• French Toast
• Blueberry Muffins
• Ham and Cheese Scones
• Sausage Cheesy Souffle
• Double Chocolate Zucchini Muffins
• Liege Waffles
• Jewish Kugel

READ: Cheesecake Baked Yogurt [+Video]

Easy 5 Minute Lemon Feta Grilled Asparagus Recipe 3 Apr 12:19 AM (14 days ago)

Easy 5 Minute Lemon Feta Grilled Asparagus Recipe

Lemon Grilled Asparagus with Feta is a vibrant, flavorful side dish that’s both refreshing and savory! Fresh asparagus spears are perfectly grilled with a zesty lemon dressing, creating a smoky char. Topped with crumbled feta cheese, this dish adds a creamy, tangy contrast to the bright, crisp asparagus.

This easy 5 minute grilled (or broiled) asparagus recipe has a short ingredient list and even shorter cook time, but it’s our kids’ favorite side dish!

Recipe Origins

Remember how I used to be picky? Well, immediately after we had our first daughter we moved to California. California is beautiful, amazing weather (we lived in San Diego) and they have awesome produce. Which is great, unless you’re me and you don’t really care for all of those weird vegetables. Remember, this is the old me, the new me will devour veggies faster than anything else. Anyway, we had dinner at my sister in law’s house and I was informed she was making a really easy grilled lemon pepper asparagus recipe…

Dun, dun, duuuuuuuuun! How in the heck was I going to get out of this one?! We were all going to be eating dinner together in the backyard for heaven’s sake!!!! Wait, there was a dog. I for sure could slip one to the dog. Nope, I already was feeling sneaky and knew I couldn’t pretend to eat something and feed it to the dog without feeling horribly guilty. I was going to have to suck it up. And suck it up I did, and it was good. It was real good. And so began my veggie journey. That day I learned that grilled asparagus is phenomenal and since then I’ve converted my mother who always said asparagus was like a nasty weed growing by an old ditch. And now she even loves it. Booyah, baby!

Ingredients for Lemon Pepper Asparagus

You only need 6 ingredients to make this easy vegetable side dish! The olive oil helps the asparagus get a nice char on it and it also helps the seasonings cling to the asparagus. Here is everything you need:

• Extra Virgin Olive Oil
• Lemon Zest and Juice
• Asparagus
• Salt and Black Pepper
• Feta Cheese
  • TIP: If you aren’t a feta fan, parmesan cheese makes a great substitute!

The measurements and details for all the ingredients can be found in the recipe card at the end of the post.

How to Buy the Best Asparagus

Buying the best and freshest asparagus doesn’t need to be complicated. We have a few tips that will help you pick the best bundle of asparagus.

First, check the tips. They should be pretty firm to the touch and mushy at all.

Next, check the stalks. They should not be soft or rubbery at all.

Finally, check the ends. Even though we will be trimming the ends off, they are a good indicator of the freshness of the asparagus spears. You don’t want the ends to be woody, shriveled or split.

One more tip for buying asparagus, try to avoid bundles of really thick asparagus spears or really thin asparagus spears. Look for bundles that are all similarly sized medium spears.

How to Trim Asparagus

There are two methods for trimming asparagus. You can either do it by hand or by using a knife. Grab a piece of asparagus and bend and snap it near the white, woody end or line up all the spears and cut them with a sharp knife right where the asparagus changes from white to green.

How to Make Grilled Asparagus

We put this grilled vegetable recipe on repeat all summer long and it never gets old! It’s so quick and easy and the feta with lemon dressing elevates the flavor so much. Here’s how to make it:

1. Prep: Preheat the grill or a grill pan over medium-high heat or heat the oven to broil.
2. Make the Dressing: Combine 1 tablespoon of olive oil with the lemon juice and lemon zest and set it aside.
3. Toss the Asparagus: Drizzle the olive oil over the trimmed asparagus and sprinkle with salt and pepper and toss until coated.
4. Grill: Place the asparagus on the grill (or on a baking sheet in the oven to broil). Use tongs to turn the asparagus occasionally until grill marks appear and the spears are tender. It will take about 2-4 minutes.
   • TIP: Place the spears of asparagus perpendicular to the grill grates so that you don’t lose any asparagus in the BBQ. You could also grill the asparagus on top of foil or in a grill basket.
5. Finish the Dish: Remove the asparagus from the grill and toss with the lemon dressing and the feta cheese and season with a little more salt and pepper to taste.

Keep scrolling to the end of the post for the complete recipe card.

Can You Eat Asparagus Raw?

Most people prefer cooked asparagus. But, it is completely safe to eat asparagus raw.

You could combine raw asparagus with feta cheese, parmesan or radish. Also, you can add a spear or two of asparagus to your fresh green smoothie.

What to Eat with Grilled Asparagus

Since asparagus is in season in spring and summer here in Utah, we almost always have grilled asparagus as a side dish with some sort of grilled or smoked protein. My mouth is watering just thinking about it! Here are a few of our favorites:

• Sweet and Spicy Orange Salmon
• Grilled Flank Steak
• Smoked Ribs
• Honey Lemon Basil Grilled Chicken
• Smoked Beef Brisket

How to Store Leftover Grilled Asparagus

Storing leftover asparagus is simple. Place it in an airtight container and store it in the refrigerator for up to 3 days after it is cooked.

How to Reheat Asparagus

You can warm asparagus in the microwave or in the oven at 400 degrees. You cannot re-crisp asparagus but it is pretty good the next day. I often throw it in a pasta or salad so it isn’t standing alone.

Looking for a quick and delicious way to prepare asparagus? This 5 minute grilled asparagus recipe is the perfect solution! With just a few simple ingredients and minimal prep time, you’ll have a flavorful and healthy side dish ready in no time.

More Vegetable Side Dishes:

• Tomato Cucumber Salad
• Green Beans and Potatoes
• Mexican Street Corn
• Air Fryer Smashed Broccoli
• Creamy Garlic Parmesan Brussels Sprouts

Watch How to Make 5 Minute Grilled Lemon Feta Asparagus

READ: Easy 5 Minute Lemon Feta Grilled Asparagus Recipe