This dish came together quickly and was enjoyed by everyone in the house. When you find a dinner that everyone enjoys, you know it’s going on repeat! And if you love this recipe, you have to check out my Creamy Chicken Stroganoff!

What Is This Turkey Dinner Like

• Difficulty – This is a pretty easy dish to make that takes only about 30 minutes. It does have 13 ingredients but they are mostly seasonings and easy to find.
• Taste – If you love comforting dishes, this one is for you. The turkey is tender and the sauce is creamy with a mellow flavour of Dijon mustard.
• Serving – This dinner will serve 4 people as a main course. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Turkey cutlets – Turkey cutlets are a great choice for this dish because they cook quick, are tender and lend themselves to being served with a sauce.
• Seasonings for turkey – I seasoned the turkey cutlets with salt and pepper for taste.
• Olive oil – The turkey was seared quickly in olive oil.
• Butter – The base for making the sauce was butter.
• Garlic – I added fresh minced garlic to the sauce.
• Mustard – Dijon mustard has a great flavour that really kicks up the taste of the sauce.
• Seasonings – I added dried oregano and garlic powder to the sauce for added flavour.
• Flour – Flour is used as a thickener for the sauce.
• Broth – I used chicken broth as a base for the sauce.
• Cream – Heavy cream is added to the sauce for an extra layer of richness.
• Parsley – I added fresh chopped parsley to finish off the dish for a touch of freshness.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Season turkey – Season both sides of the turkey cutlets with salt and pepper. Set asdie.
2. Brown turkey – In a large skillet set over high heat, add the olive oil. Add the turkey cutlets and cook for 3 minutes. Turn over the cutlets and cook for another 3 minutes. You are not looking to cook the turkey fully, just to brown it on the outside. Remove from the skillet and set aside.
3. Make sauce – In the same skillet, reduce the heat to medium and add the butter and bring it to a sizzle, about one minute. Add the garlic and give a quick stir. Next add the Dijon mustard, oregano, garlic powder and flour. Stir well until it forms a paste and becomes fragrant, about one minute. Gradually start pouring in the chicken broth, whisking as you pour to ensure it stays smooth. Bring to a simmer and add the cream Whisk until it comes to a simmer, about 2 minutes. Reduce heat to low.
4. Finish cooking the turkey – Add the turkey cutlets to the sauce, cover and cook for about 10 minutes. Remove cover and add the fresh parsley.
5. Serve – Serve hot with the sauce poured over the turkey cutlets.

Recipe Tips

• Type of turkey to use – I used turkey cutlets for this recipe because they are a great size and cook evenly and quickly. You could use turkey tenders or even turkey breast. If you use turkey breasts, cut it half ways through the middle and pound it out with a kitchen hammer.
• Searing the turkey – You are not looking to cook the turkey all the way through, you are just looking to sear it. The turkey will finish cooking in the sauce.
• Making the sauce – Take your time pouring in the chicken broth and make sure to whisk as you pour. This will ensure you get an even sauce with no lumps.

Substitutions

• Turkey cutlets – You can easily use turkey tenders or cut down a turkey tenderloin. Alternatively, you can even use chicken tenders.
• Heavy cream – Alternatively, you can use half and half or whole milk. The results will be pretty much the same.

Serving

This is such a great comfort dish and lends itself to great vegetable sides like the Butter Sauteed Broccoli and Carrots, the Sherry Sauteed Asparagus and Carrots, or the Parmesan Topped Green Beans. And if your looking for potato sides, you need to check out the Potato and Leek Cakes or the Crispy Oven Roasted Parmesan Baby Potatoes.

Frequently Asked Questions

Parmesan Crusted Turkey Cutlets

Dive into a tray of these Parmesan Crusted Turkey Cutlets soon. Easy to make turkey coated in a parmesan bread crumb mixture and baked until golden and crispy. Serve it up with the Summer Pasta with Peas and Parmesan.

Check out this recipe

Parmesan Crusted Turkey Tenders

Crispy baked in the oven Parmesan Crusted Turkey Tenders could be on your dinner table tonight.  Quick prep and cooking time makes them a great weeknight dinner.  Add a salad and you're all set for your Monday evening.  Take a look!

Check out this recipe

Turkey and Mushrooms in a Creamy White Wine Sauce

Tender turkey cutlets in a delicious creamy white wine sauce. Quick enough for weeknight dinners and fancy enough for company!

Check out this recipe

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Turkey Cutlets with Dijon Mustard Sauce

These Turkey Cutlets with Dijon Mustard Sauce are the perfect decadent dinner. Seared turkey cutlets cooked in a creamy mustard sauce that is done in just over half an hour. A great dinner for weekend company or a mid week meal.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: North American

Keyword: comfort food, Dijon mustard, stove top dinners

Servings: 4 servings

Calories: 326kcal

Author: Julia Pinney

Ingredients

• 1 lb turkey cutlets
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic minced
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 tablespoon flour
• 1 cup chicken broth
• 1/3 cup heavy cream
• 2 tablespoons finely chopped parsley

US Customary – Metric

Instructions

• Season both sides of the turkey cutlets with salt and pepper. Set asdie.
• In a large skillet set over high heat, add the olive oil. Add the turkey cutlets and cook for 3 minutes. Turn over the cutlets and cook for another 3 minutes. You are not looking to cook the turkey fully, just to brown it on the outside. Remove from the skillet and set aside.
• In the same skillet, reduce the heat to medium and add the butter and bring it to a sizzle, about one minute. Add the garlic and give a quick stir. Next add the Dijon mustard, oregano, garlic powder and flour. Stir well until it forms a paste and becomes fragrant, about one minute. Gradually start pouring in the chicken broth, whisking as you pour to ensure it stays smooth. Bring to a simmer and add the cream Whisk until it comes to a simmer, about 2 minutes. Reduce heat to low.
• Add the turkey cutlets to the sauce, cover and cook for about 10 minutes. Remove cover and add the fresh parsley.
• Serve hot with the sauce poured over the turkey cutlets.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Turkey Cutlets with Dijon Mustard Sauce

Amount Per Serving (1 serving)

Calories 326 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g63%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 111mg37%

Sodium 1023mg44%

Potassium 472mg13%

Carbohydrates 3g1%

Fiber 0.3g1%

Sugar 1g1%

Protein 26g52%

Vitamin A 506IU10%

Vitamin C 2mg2%

Calcium 30mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Turkey Cutlets with Dijon Mustard Sauce appeared first on Julia's Cuisine.

Okay, I’ve been MIA because I put my back out! I’ve had a week of immobility and complete bed rest but am happy to be back today sharing this easy summer grilling recipe! If you love easy grilling recipes like my Mediterranean Chicken Skewers, this is the next one to add to your “Must Make List”!

Top 16 Barbecue Kebab Recipes! Don’t miss out!

What Are These Chicken Skewers Like

• Difficulty – I feel this is an easy chicken recipe that anyone can make. The homemade teriyaki sauce comes together and you can even use store bought if you like. It’s also a Quick Dinner and can be prepared in advance.
• Taste – As stated in the title, this has a sweet teriyaki flavour. The chicken is tender and really takes on the flavour of the sauce.
• Serving – This recipe makes approximately six chicken skewers. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Chicken – I used whole boneless, skinless chicken breast that I cut into bite size pieces for this recipe.
• Onion – You can use either a brown or white onion.
• Teriyaki sauce – I made a homemade teriyaki sauce from soy sauce, brown sugar, honey, garlic, water and cornstarch.
• Sesame seeds – Sesame seeds are completely optional but add a really nice touch to the cooked chicken skewers.

NOTE The full recipe with instructions is always found in the recipe card at the end of the post.

Instructions

1. Make cornstarch mixture – In a small glass, combine the cornstarch with about 2-3 tablespoons of the water. Stir well to combine and set aside.
2. Make teriyaki sauce – In a small saucepan set over medium heat, add the soy sauce, brown sugar, honey and garlic. Stir well and bring to a gentle simmer for about 2 minutes. Add all the water and bring to a boil. Pour in the cornflour mixture and stir until it thickens, about one minute. Remove from heat and set aside.
3. Marinade chicken – In a large bowl, combine the cubed chicken with about 2/3 of the sauce. Coat completely, cover and refrigerate for one hour.
4. Skewer chicken and onions – Remove from the fridge and skewer the chicken pieces with the onion pieces. Alternating both the chicken and the onion pieces. Repeat until you have used all your chicken and onions.
5. Cook the chicken – Set the grill to medium heat. Place the chicken skewers on the grill and cook, turning frequently for about 12 – 15 minutes in total. Chicken will be tender with no pink spots when fully cooked.
6. Serve – Remove from barbecue, garnish with sesame seeds and serve with the extra sauce for dipping.

Recipe Tips

• Prep ahead sauce – You can make the teriyaki sauce in advance. In fact, it will store up to two weeks in an airtight container in the fridge.
• Double the sauce – If you want to serve sauce on the side for dipping, I recommend you double the recipe. You can easily do that in the recipe card.
• Using wooden skewers – If you are planning to use wooden skewers, it’s best to soak them in water for about one hour first. This will prevent them from burning on the barbecue.
• Grilling – Make sure you grill is clean and you preheat for about 5 minutes before grilling. It’s best to set the heat to medium so you don’t burn the chicken before it cooks through the centre.

Substitutions and Alternative Cooking Method

• Chicken breast – I used chicken breast for this recipe. You could use chicken tenders. Even drumsticks, thighs or wings would work. Keep in mind cooking time will vary with the type of chicken you are using.
• Teriyaki sauce– This recipe uses a homemade teriyaki sauce, but you can easily use store bought teriyaki sauce.
• Cook them on the stove top – I’ve done this many times. Just heat a large skillet or skillet with grill lines over medium to high heat. Add a little olive oil and add them to the pan. Cook on all sides until no longer pink and cooked through. Will probably take 15 minutes or so.
• Can be cooked under a broiler in the oven – Place the chicken skewers in a baking sheet and place directly under the broiler in the oven. Cook them for about 10 minutes per side or until cooked through.

Serving

Teriyaki chicken will go with so many different side dishes. Personally, I love it with plain fluffy Basmati rice. However, it would go great with Fried Rice of any kind, the Mushroom and Leek Wild Rice dish or the Caramelized Onion and Almond Rice Pilaf. You could also serve the Quick Teriyaki Vegetable Stir Fry on the side to make a bigger meal.

Frequently Asked Questions

Mediterranean Chicken Skewers

You can never have enough grilling recipes for summer. And these Mediterranean Chicken Skewers make perfect sense for outdoor grilling in the hot months ahead. Seen served here with quinoa and minted Greek yogurt for a great meal.

Check out this recipe

Green Pesto Chicken Kebabs

You only need two ingredients to put together these Green Pesto Chicken Kebabs. Your perfect warm weather grilling put together in minutes. Make a salad on the side and you're all set for easy eating.

Check out this recipe

Cajun Chicken Kebabs

Coming in today with these Cajun Chicken Kebabs that use minimal ingredients and a quick marinade time. Great for summer barbecues.

Check out this recipe

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Teriyaki Chicken Skewers

These Teriyaki Chicken Skewers are what you want to be making this summer. Lightly marinaded teriyaki chicken grilled to tender perfection. This is a great dinner for weekend entertaining, family dinners or even for pot lucks.

Prep Time15 minutes mins

Cook Time15 minutes mins

Marinade Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: North American

Keyword: barbecue, chicken

Servings: 6 skewers

Calories: 184kcal

Author: Julia Pinney

Ingredients

• 1 lb chicken breast cut into bite size pieces
• 1 large white onion peeled and cut into small pieces
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons honey
• 2 cloves garlic minced
• 1 tablespoon cornstarch
• 1 cup water
• 2 tablespoons sesame seeds

US Customary – Metric

Instructions

• In a small glass, combine the cornstarch with about 2-3 tablespoons of the water. Stir well to combine and set aside.
• In a small saucepan set over medium heat, add the soy sauce, brown sugar, honey and garlic. Stir well and bring to a gentle simmer for about 2 minutes. Add all the water and bring to a boil. Pour in the cornflour mixture and stir until it thickens, about one minute. Remove from heat and set aside.
• In a large bowl, combine the cubed chicken with about 2/3 of the sauce. Coat completely, cover and refrigerate for one hour.
• Remove from the fridge and skewer the chicken pieces with the onion pieces. Alternating both the chicken and the onion pieces. Repeat until you have used all your chicken and onions.
• Set the grill to medium heat. Place the chicken skewers on the grill and cook, turning frequently for about 12 – 15 minutes in total. Chicken will be tender with no pink spots when fully cooked.
• Remove from barbecue, garnish with sesame seeds and serve with the extra sauce for dipping.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Teriyaki Chicken Skewers

Amount Per Serving (1 serving)

Calories 184 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 48mg16%

Sodium 1174mg51%

Potassium 386mg11%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 16g18%

Protein 19g38%

Vitamin A 23IU0%

Vitamin C 3mg4%

Calcium 49mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Teriyaki Chicken Skewers appeared first on Julia's Cuisine.

What This Post Includes

• 15 Recipes with Broccoli
• Frequently Asked Questions About Broccoli
• More Recipe Collections

Find All 15 Broccoli Dinner Recipes Below

Penne Pasta & Broccoli Bake

This family friendly, weeknight Penne Pasta & Broccoli Bake is a great mid week dinner. Tender pasta noodles in a creamy parmean sauce with broccoli. A great make ahead dish the whole family will love. You can prepare it in the morning, pop it in the fridge and bake just before serving.

Check out this recipe

Shrimp and Broccoli Stir Fry

This Shrimp & Broccoli Stir Fry is easy to make and great for the whole family. Lightly spiced shrimp stir fried in a flavoursome soy based sauce and served over fluffy Basmati rice for a complete dinner.

Check out this recipe

Creamy Broccoli Risotto

A creamy and fresh Italian favourite, risotto. This dish has the heartiness of a winter meal yet fresh enough for warmer spring days. This Creamy Broccoli Risotto will have you going back for seconds.

Check out this recipe

Stove Top Chicken & Quinoa with Broccoli

I'm back with a fresh start for January! First recipe of 2020 is a great stove top family dinner that you're all sure to love. And it's healthy to boot, what's not to love. Dive into this Stove Top Chicken and Quinoa dish for a weeknight dinner soon!

Check out this recipe

Butter Sautéed Broccoli & Carrots

Why not make these quick and easy Butter Sauteed Broccoli & Carrots for your next weeknight side dish. Easy to make, nutritious and tasty!

Check out this recipe

Citrus & Ginger Veggie Stir Fry

Why not give this Citrus & Ginger Stir Fry a try for your next side dish to dinner. A vegetable side dish with carrot and bean spaghetti, florets of broccoli wrapped up in a ginger flavoured citrus sauce. Great served with chicken and steamed rice.

Check out this recipe

Chicken Broccoli and Cashew Stir Fry

If you are looking for a one pot quick dinner, I got it for you today! This Chicken Broccoli and Cashew Stir Fry is all done in under half and hour and in one pot. A great family dinner any day of the week.

Check out this recipe

Broccoli & Cheddar Casserole

This Broccoli and Cheddar Casserole is basic & easy comfort foodnings. A dish for the whole family to enjoy as a side or even a main course.

Check out this recipe

20 Minute Parmesan Pasta with Broccoli

For a quick and indulgent pasta fix, make this 20 Minute Parmesan Pasta with Broccoli. It's honesty to goodness easy, tasty and one your whole family will love. Great for those quick evenings when you want something delicious but time isn't on your side.

Check out this recipe

Chicken Leek & Broccoli Pasta Bake

This Chicken, Leek & Broccoli Oven Pasta is studded with veggies smothered between layers of cheese and pasta. A delicious dinner for everyone!

Check out this recipe

Beef & Brocooli Stir Fry

An all time take out favourite, Beef & Broccoli Noodle Stir Fry! Why not add it to your dinner menu this week. Another quick dinner that can be on the table in 30 minutes. Get cooking!

Check out this recipe

Chicken & Broccoli Noodle Stir Fry

Stir frying is a great way to get dinner on the table quickly. This Chicken & Broccoli Noodle Stir Fry is one to file in favourites for the autumn. High on flavour and on the table in 30 minutes. 

Check out this recipe

Coconut Chicken Curry with Broccoli

This Coconut Curry Chicken & Broccoli is full of flavour and a great way to explore some exciting flavours. Using fresh ginger, limes, garlic, a few spices and coconut milk, it's not going to disappoint. Goes great with steamed fluffy Basmati rice and Stove Top Nann Bread.

Check out this recipe

Pork & Broccoli Stir Fry in an Orange Sauce

You can never go wrong with a great stir fry. So why not give this Pork and Broccoli Stir Fry in an Orange Sauce a try this week. A great stovetop dinner using pork tenderloin, broccoli, and so many wonderful flavours to pull this incredibly tasty dish together. 

Check out this recipe

Chicken & Broccoli Stir Fry

Get dinner on the table in under 30 minutes with this Chicken & Broccoli Stir Fry. Tender pieces of marinaded chicken with crisp broccoli and onions in a rich soy sauce.

Check out this recipe

Frequently Asked Questions

Dinner Recipes for Spring

Spring is the prefect time to freshen up your dinner table and add some lighter meals to the mix. Take a look at these delicious Dinner Recipes for Spring including a few favourites like the Sheet Pan Lemon Herb Chicken and the Pasta Primavera with Asparagus and Peas.

Check out this recipe

Easy Sheet Pan Meals

Keep dinner simple with these Easy Sheet Pan Meals. All of these meals can be prepped before hand and are cooked on one baking tray for easy clean up! Pick a dinner you love and add it to your rotation soon.

Check out this recipe

Recipes with Cajun Seasoning

Add a little spice to you dinner using these Recipes with Cajun Seasoning. Here I've put together a collection of our favourite Cajun inspired recipes including a fantastic recipe for you own Homemade Cajun Seasoning!

Check out this recipe

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Broccoli Recipes For Dinner

Broccoli is versatile, easy to cook and nutritious which makes it a great addition to any weeknight dinner So, check out this great collection of Broccoli Recipes For Dinner. From pasta dishes and stir fry to risotto and more!

Course: Main Course, Side Dish

Cuisine: North American

Servings: 15 Recipes

Author: Julia Pinney

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

Find the links to all the recipes in the post next to the pictures.

Recipes included in this post are the following:

1. Penne Pasta and Broccoli Bake
2. Shrimp and Broccoli Stir Fry
3. Creamy Broccoli Risotto
4. Stove Top Chicken & Quinoa with Broccoli
5. Butter Sauteed Broccoli and Carrots
6. Citrus and Ginger Veggie Stir Fry
7. Chicken Broccoli and Cashew Stir Fry
8. Broccoli and Cheddar Casserole
9. 20 Minute Parmesan Pasta with Broccoli
10. Chicken Leek and Broccoli Pasta Bake
11. Beef and Broccoli Noodle Stir Fry
12. Chicken Broccoli Noodle Stir Fry
13. Coconut Chicken Curry with Broccoli
14. Pork and Broccoli Stir Fry in an Orange Sauce
15. Chicken & Broccoli Stir Fry

Thanks For Stopping By & Hope To See You Soon!

The post Broccoli Recipes For Dinner appeared first on Julia's Cuisine.

Make these amazing chicken skewers for your next barbecue get together this spring or summer. I promise, they won’t disappoint. These are full of Mediterranean flavours and we just couldn’t get enough of them.

We served these kebabs with a minted Greek yogurt and some quinoa.  It was the absolute perfect fresh dinner and I am keeping it on file for summer entertaining.  Easy and just downright delicious. 

Get my Top 16 Barbecue Kebab Recipes!

What Are These Kebabs Like

• Difficulty – This is an extremely easy recipe and the hands on time is very quick. There is a marinade time of two hours and that’s the longest part. Both the marinade and the dip use few ingredients which makes it really easy.
• Taste – If you love fresh mint and lemon, you will love this recipe. It’s fresh and light and perfect for summer.
• Serving – This recipes will make approximately 6 chicken kebabs. In the recipe card at the end of the post, you can easily adjust the serving size to suit your needs.

Ingredients

• Chicken – I used chicken breast cut into cube sized pieces.
• Marinade – This marinade is made using olive oil, lemon juice, lemon zest, fresh mint, salt and black pepper.
• Dip – I made a super easy dip using Greek yogurt, lemon juice, fresh mint and salt.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Make marinade – In a small bowl combine the olive oil, lemon juice, lemon zest, garlic, mint, salt and pepper. Stir well to combine.
2. Marinade chicken – Add the chicken to a large bowl, pour over the marinade and stir well to combine. Cover and refrigerate for two hours up to overnight.
3. Add chicken to skewers – When ready to cook, pierce the chicken pieces on skewers. You should get between 6 to 8 skewers depending how many chicken pieces you put on each skewer.
4. Grill chicken – Cook on a preheated barbecue pouring over extra marinade as it cooks. Cook for around 12 – 15 minutes turning every 3 minutes to ensure even cooking.
5. Make the dip – Make the dip by combining the Greek yogurt, lemon juice, fresh mint and salt. Whisk to combine.
6. Serve – Serve the chicken skewers with the dip on the side.

Recipe Tips

• Cutting the chicken – It’s best to cut the chicken into the same size pieces the best you can. this will ensure even cooking.
• Using wooden skewers – If you are planning to use wooden skewers, it’s best to soak them in water for about one hour first. This will prevent them from burning on the barbecue.
• Marinade time – For the best flavour, marinade the chicken for about two hours.
• Add extra marinade – When you are cooking the kebabs, spoon over the remaining marinade that is left in the dish that you were marinading the chicken and vegetables.  This will ensure they don’t dry out while cooking. 

Substitutions

• Chicken breast – If you prefer, you could use cubed chicken thighs. Keep in mind chicken thighs may take a little longer cooking time.
• Marinade – For a different flavour you could even use lime juice.
• Alternative cooking method – These were cooked on a gas barbecue. You could easily cook them on a charcoal barbecue. Or you can easily cook them in the oven or on the stove top.

Serving

• Potatoes – These would go great with the Crispy Garlic Potatoes with a Creamy Chive Dip or even the Potato & Cucumber Salad.
• Salads – My recent new Greek Style Salad with Marinaded Feta would be wonderful with these tenders. Or you could try the Wild Rice & Black Bean Salad.
• Vegetable Sides – The Oven Roasted Italian Green Peppers or the Sheet Pan Vegetables would both be great choices.

Frequently Asked Questions

Stove Top Lemon Chicken

Looking for a zesty chicken dish? Well, this Stove Top Lemon Chicken could be just what you’re looking for. Done in one pan on the stove top which makes for a pretty quick and easy dinner. Take a look!

Check out this recipe

Green Pesto Chicken Kebabs

You only need two ingredients to put together these Green Pesto Chicken Kebabs. Your perfect warm weather grilling put together in minutes. Make a salad on the side and you're all set for easy eating.

Check out this recipe

Lemon Caper Chicken Thighs

Add a punch of flavour to your dinner table with these Lemon Caper Chicken Thighs. This is an easy to make dinner that is easy enough for weeknight dinners and also great for when you have company over. A wonderful dish that embraces Mediterranean flavours and goes great with any fresh vegetables or salads.

Check out this recipe

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Mediterranean Chicken Skewers

You can never have enough grilling recipes for summer. And these Mediterranean Chicken Skewers make perfect sense for outdoor grilling in the hot months ahead. Seen served here with quinoa and minted Greek yogurt for a great meal.

Prep Time15 minutes mins

Cook Time15 minutes mins

Marinade Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Course: Main Course

Cuisine: Mediterranean

Keyword: barbecue, lemons, mint

Servings: 8 skewers

Calories: 155kcal

Author: Julia Pinney

Ingredients

• 1/4 Cup olive oil
• juice of one lemon
• zest of one lemon
• 2 cloves garlic minced
• 1/4 cup fresh mint finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 lbs chicken breast cut into cubes

For the dip

• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 3 tablespoons fresh mint finely chopped
• 1/4 teaspoon salt

US Customary – Metric

Instructions

• In a small bowl combine the olive oil, lemon juice, lemon zest, garlic, mint, salt and pepper. Stir well to combine.
• Add the chicken to a large bowl, pour over the marinade and stir well to combine. Cover and refrigerate for two hours up to overnight.
• When ready to cook, pierce the chicken pieces on skewers. You should get between 6 to 8 skewers depending how many chicken pieces you put on each skewer.
• Cook on a preheated barbecue pouring over extra marinade as it cooks. Cook for around 12 – 15 minutes turning every 3 minutes to ensure even cooking.
• Make the dip by combining the Greek yogurt, lemon juice, fresh mint and salt. Whisk to combine.
• Serve the chicken skewers with the dip on the side.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mediterranean Chicken Skewers

Amount Per Serving (1 skewer)

Calories 155 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 36mg12%

Sodium 215mg9%

Potassium 436mg12%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 4g4%

Protein 13g26%

Vitamin A 60IU1%

Vitamin C 20mg24%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Mediterranean Chicken Skewers appeared first on Julia's Cuisine.

If you’re a fan of fresh dishes, then you’ll want to make this nutrient packed stir fry. Loaded with so much goodness it can stand alone as a Main Course or be part of a bigger meal.

This dish uses carrots, asparagus, fennel and spinach as the main vegetables, but feel free to use what you love best. There are no hard and fast rules to what you can put in this dish. But if you’re looking for something quick and nutritious, make this and you won’t be disappointed.

What Is This Vegetable Stir Fry Like

• Difficulty – Super easy! You just have to cut and stir fry vegetables. It’s all done in under 30 minutes and can be prepped before hand.
• Taste – This stir fry does not have any kind of sauce so the flavour comes directly from the vegetables and seasonings. Make sure to use really fresh ingredients!
• Serving – This will easily make six servings as a side dish or four generous servings as a main course. In the recipe card at the end of the post you can easily adjust serving sides to suit your needs.

Ingredients

• Olive oil – I used extra virgin olive oil to add to the wok for cooking the vegetables.
• Garlic – It’s best to use fresh minced garlic for the best flavour.
• Sun Dried Tomatoes – These add a fantastic flavour to the dish. I used the sun dried tomatoes that come packed in oil.
• Carrots – Any kind of carrots will work for this recipe.
• Asparagus – I used thick cut asparagus not the thin wild asparagus. If you use thin asparagus keep in mind it will cook much quicker.
• Fennel – Fresh fennel has a very strong and unique flavour. I used a whole bulb cut into small wedges for this stir fry.
• Spinach – I added a bag of fresh baby spinach at the very end. It added an extra layer of flavour to the dish.
• Salt – A small amount of salt is added to the dish at the end just to enhance the flavours.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Heat wok – In a wok or a skillet over medium to high heat, add the olive oil and the garlic. Give a quick stir and add the chopped sun dried tomatoes. Stir and cook for about 2 more minutes.
2. Cook vegetables – Add the carrots, asparagus and fennel. Stir really well and increase the heat to high. Continue to toss and stir occassionally during the next 10 – 12 minutes until the vegetables have softened. Add the fresh spinach and stir in until softened, about one more minute.
3. Season and serve – Remove from heat, season with salt and serve hot.

Recipe Tips

• Prep in advance – as stir frying usually requires a lot of chopping, do it before hand and keep it in the fridge before cooking time.
• Keep fresh garlic prepped – I use garlic in most stir frying. Prep and crush garlic, store it in olive oil in a sealed jar for up to a week. Big time saver in cooking!
• Store cut vegetables in the fridge – you can easily prep chopped vegetables in the fridge up to 3 days before using. By prepping in bulk, it makes dinner a lot easier.

Substitutions

• Carrots – You can use baby carrots, turnips, bell peppers or parsnips.
• Asparagus – A few great alternatives would be zucchini, sugar snap peas or green beans.
• Fennel – This offers a very unique flavour and if you don’t like the taste, you can easily leave it out Try using leeks or any kind of onions in it’s place.

Serving

• Side dish – This can be served up as a main course with fluffy white rice, noodles or light Lemon Basil Couscous.
• Main course – You might also like to serve it as a side dish to the Baked Honey Lime Salmon, Lemon Caper Chicken Thighs or the Soy Glazed Pork Tenderloin.

Frequently Asked Questions

Sheet Pan Roasted Mediterranean Vegetables

These Sheet Pan Roasted Mediterranean Vegetables could be your easiest summer side dish, ever! Just throw some vegetables on a baking tray, add garlic, salt and olive oil and call it a day. Easy, fresh and tasty!

Check out this recipe

Veggie & Soy Bean Sprout Stir Fry

If you happen to be craving something satisfying and healthy, make this Veggie & Soy Bean Sprout Stir Fry. It comes together quick and makes a great lunch or dinner option!

Check out this recipe

Quick Teriyaki Vegetable Stir Fry

Dinner done in a hurry with this Quick Teriyaki Vegetable Stir Fry. Full of flavour, wholesome, quick and delicious. If you got 5 minutes to chop a few things and 10 or so more minutes to cook you got dinner done!

Check out this recipe

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Spring Vegetable Stir Fry

Put together this Spring Vegetable Stir Fry in no time at all. Using carrots, asparagus, fennel, spinach and sun dried tomatoes for a bit of punch, this dish makes a great side for all your spring time meals.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: Healthy, Stir Fry, Vegetables

Servings: 6 servings

Calories: 117kcal

Author: Julia Pinney

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic crushed
• 1/2 cup sun-dried tomatoes roughly chopped
• 1 lb carrots peeled, ends trimmed and cut into thick 3 inch pieces
• 8 oz asparagus ends trimmed and cut into three inch pieces
• 1 bulb fennel cut into thin slices
• 2 cups fresh baby spinach
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a wok or a skillet over medium to high heat, add the olive oil and the garlic. Give a quick stir and add the chopped sun dried tomatoes. Stir and cook for about 2 more minutes.
• Add the carrots, asparagus and fennel. Stir really well and increase the heat to high. Continue to toss and stir occassionally during the next 10 – 12 minutes until the vegetables have softened. Add the fresh spinach and stir in until softened, about one more minute.
• Remove from heat, season with salt and serve hot.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Spring Vegetable Stir Fry

Amount Per Serving (1 serving)

Calories 117 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 471mg20%

Potassium 798mg23%

Carbohydrates 17g6%

Fiber 5g21%

Sugar 9g10%

Protein 3g6%

Vitamin A 13048IU261%

Vitamin C 15mg18%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Spring Vegetable Stir Fry appeared first on Julia's Cuisine.

Okay friends, this is the dinner you’ll want to make this Spring! I know, it’s another Lemon Chicken recipe and we have a lot here at Julia’s Cuisine that’s for sure. But Spring is a great time to use fresh flavours and seasonal ingredients like asparagus and lemon.

Earlier this year, I posted a recipe for Lemon Caper Chicken Thighs, and this dish is a take on that one with a bit of a different spin. It’s decadent and downright delish!

Check out 35 Sweet and Savoury Recipes Using Lemons!

What Is This Chicken Dish Like

• Difficulty – This recipe is pretty easy but does have quite a few ingredients. There is a recipe tip section about cooking the chicken without burning. Take a look at that below to ensure you get your dish just right!
• Taste – If you love creamy and tangy flavours, this dish is for you. The lemon flavour shine through to give this dish a fresh but decadent flavour at the same time.
• Serving – This recipe makes 4 servings. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Chicken – Chicken thigh cutlets are a great choice for this dish. They are flavourful, tender and quick cooking.
• Seasonings – I made a seasoning blend for the chicken using oregano, basil, thyme, garlic powder, salt and black pepper.
• Olive oil – Olive oil is used to cook the chicken.
• Garlic – I used fresh minced garlic.
• Chicken broth – Carton chicken broth is used for making the sauce.
• Lemon juice – I added fresh squeezed lemon juice to the sauce for a great lemon flavour.
• Cream – Heavy cream is added to the sauce for a rich and creamy flavour and texture.
• Asparagus – Fresh thick asparagus will work best for this recipe.
• Parmesan cheese – Fresh grated parmesan cheese is added at the end. It’s adds flavour and makes the sauce thicker.
• Lemon zest – Lemon zest adds a great finishing flavour to the chicken.
• Parsley – Fresh chopped parsley is added the very end for a pop of flavour and freshness.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Make seasoning blend – Combine the oregano, basil, thyme, garlic powder, salt and black pepper in a small bowl. Whisk to combine. Lay out the chicken pieces and season both sides of the chicken with the seasoning blend.
2. Brown the chicken – Heat the olive oil in a large skillet set over high heat. Add the chicken pieces and cook for about 4 minutes. Flip the chicken over and continue to cook for a further 4 minutes. You are only browning the chicken at this stage, not fully cooking it through. Remove the chicken from the pan and set aside.
3. Make the sauce – Reduce the heat to medium and in the same skillet, add the minced garlic. Stir well until fragrant, about one minute. Add the chicken broth and lemon juice. Bring to a simmer and add the cream. Stir well and bring to a simmer, about 2 minutes.
4. Finish cooking the chicken – Reduce heat to medium low and add the chicken back to the pan. Cover and leave to cook for about 10 minutes.
5. Add asparagus – Remove the lid from the pan and add the fresh asparagus. Cover and leave to cook for a further 5 – 8 minutes.
6. Finish dish and serve – When the asparagus has cooked, add the parmesan cheese, lemon zest and fresh parsley. Stir and remove from heat. Serve hot.

Recipe Tips

• Make sure chicken is even thickness – To ensure even cooking, make sure your chicken is even thickness, about 1 inch is great. If it’s thicker than this or uneven, just lay parchment paper over the chicken and pound it down to about 1 inch.
• Use a heavy bottomed skillet/frying pan – Okay, it’s important to use a heavy bottomed pan for this dish. You want to heat the pan to really hot before adding the chicken and better quality pans hold their heat better and more evenly. Otherwise, you risk burning the chicken before it cooks through.

Substitutions

• Chicken thigh cutlets – I used chicken thigh cutlets for this recipe. They are tender and cook quickly. Alternatively could could use chicken cutlets, chicken breast or even chicken tenders. Keep in mind cooking time may vary depending on what kind of chicken you use.
• Fresh lemon juice – You can use store bought lemon juice for this recipe if you don’t have fresh.
• Heavy cream – You can use light cream or half and half no problem.
• Fresh parsley – If you prefer, fresh basil will work great as well.

Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• Potato dishes –  I highly recommend the Potato and Leek Cakes or the Roasted Rosemary Potatoes.  Both equally delicious with this sauce.

Frequently Asked Questions

Lemon Caper Chicken Thighs

Add a punch of flavour to your dinner table with these Lemon Caper Chicken Thighs. This is an easy to make dinner that is easy enough for weeknight dinners and also great for when you have company over. A wonderful dish that embraces Mediterranean flavours and goes great with any fresh vegetables or salads.

Check out this recipe

Sheet Pan Lemon Herb Chicken

Make this delicious and easy Sheet Pan Lemon Herb Chicken this spring! An easy chicken dinner made with lemon herb butter, chicken thighs, potatoes and green beans for a complete meal!

Check out this recipe

Chicken with Lemon Cream Sauce

This Chicken with Lemon Cream Sauce is easy enough for mid week dinners and fancy enough for company. Tender chicken smothered in a lemon cream sauce. Serve with crisp vegetables and you're all set.

Check out this recipe

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Creamy Lemon Chicken with Asparagus

Make this Creamy Lemon Chicken with Asparagus for a dinner soon. Tender pieces of chicken thighs cooked in a creamy lemon parmesan sauce and finished off with fresh asparagus pieces.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: North American

Keyword: easy recipes, lemon recipes, stove top dinners

Servings: 4 servings

Calories: 690kcal

Author: Julia Pinney

Ingredients

• 1 1/2 lbs chicken thighs boneless and skinless
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon thyme
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 cloves garlic minced
• 3/4 cup chicken broth
• 1/3 cup lemon juice
• 2/3 cup heavy cream
• 8 oz asparagus trimmed and cut into 3 inch pieces
• 3/4 cup parmesan cheese finely grated
• zest of one lemon
• 2 tablespoons fresh chopped parsley

US Customary – Metric

Instructions

• Combine the oregano, basil, thyme, garlic powder, salt and black pepper in a small bowl. Whisk to combine. Lay out the chicken pieces and season both sides of the chicken with the seasoning blend.
• Heat the olive oil in a large skillet set over high heat. Add the chicken pieces and cook for about 4 minutes. Flip the chicken over and continue to cook for a further 4 minutes. You are only browning the chicken at this stage, not fully cooking it through. Remove the chicken from the pan and set aside.
• Reduce the heat to medium and in the same skillet, add the minced garlic. Stir well until fragrant, about one minute. Add the chicken broth and lemon juice. Bring to a simmer and add the cream. Stir well and bring to a simmer, about 2 minutes.
• Reduce heat to medium low and add the chicken back to the pan. Cover and leave to cook for about 10 minutes.
• Remove the lid from the pan and add the fresh asparagus. Cover and leave to cook for a further 5 – 8 minutes.
• When the asparagus has cooked, add the parmesan cheese, lemon zest and fresh parsley. Stir and remove from heat. Serve hot.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Creamy Lemon Chicken with Asparagus

Amount Per Serving (1 serving)

Calories 690 Calories from Fat 504

% Daily Value*

Fat 56g86%

Saturated Fat 21g131%

Trans Fat 0.2g

Polyunsaturated Fat 8g

Monounsaturated Fat 22g

Cholesterol 232mg77%

Sodium 1033mg45%

Potassium 594mg17%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 3g3%

Protein 39g78%

Vitamin A 1332IU27%

Vitamin C 14mg17%

Calcium 298mg30%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Creamy Lemon Chicken with Asparagus appeared first on Julia's Cuisine.

Comfort food at it’s best! Much like my Bowtie Pasta and Broccoli Bake and the Tomato & Mozzarella Baked Penne, this one’s a keeper! It’s easy, full of flavour, budget friendly and downright delicious!

What Is This Spaghetti Dish Like

• Difficulty – This is an easy to make dish that takes only 10 minutes to prep and cooks in about 15 minutes.
• Taste – This is a fresh tasting dish that doesn’t have a sauce. The pasta noodles are lightly coated with butter, garlic and parmesan cheese.
• Serving – This makes 4 servings as a main course. You have to serve this dish fresh from the stove for best results. In the recipe card at the end of the post you can change the serving size to suit your dinner table!

Ingredients

• Pasta – I used spaghetti for this dish. The thin noodles worked great for this easy dish.
• Butter – This adds a fantastic flavour to this pasta dish.
• Olive oil – Olive oil combined with the butter adds a depth of rich flavour to the spaghetti.
• Garlic – Thinly sliced garlic pieces are added to the butter on the stove top to add additional flavour to the pasta.
• Parmesan cheese – This is an excellent choice of cheese for this pasta dish. It’s light and flavourful.
• Seasoning – I just used salt and pepper for seasoning.
• Herbs – A lot of fresh minced parsley is added to the dish for flavour and freshness.

NOTE, The full recipe and ingredients can be found at the end of the post in the recipe card.

Instructions

1. Cook spaghetti – Add the spaghetti to a pot of boiling water and cook according to package. Approximately 8 10 minutes. Drain and set aside. Reserve a couple ladles of pasta water and set aside.
2. Cook butter with olive oil and garlic – While the spaghetti is cooking, set a large deep sided skillet over medium heat. Add the butter and bring to to a sizzle, about one minute. Add the olive oil and sliced garlic pieces. Stir well and cook for a couple of minutes until the garlic becomes aromatic. Be careful not to burn or brown the garlic.
3. Finish dish – Reduce heat to low and add the spaghetti, Parmesan cheese, parsley, salt and pepper. Toss really well and add a little pasta water to make the dish a little smoother.
4. Serve – Serve immediately topped with extra fresh parsley and black pepper if desired.

Recipe Tips

• Slice the garlic really thin – It’s important to slice the garlic really thin so it cooks properly and you don’t end up with large raw garlic pieces in the pasta dish.
• Time saving – When you are cooking the spaghetti, get started on the stove top cooking. This will cut down on the total time of the dish. This not only saves time, but ensures everything is ready at the same time.

Substitutions

• Pasta – I used spaghetti pasta but pasta shells, penne pasta, tagliatelle or bowtie pasta will all work well.
• Fresh parsley – Feel free to use other fresh herbs like basil or even oregano.
• Parmesan – I used Parmesan cheese, but you could use pepper jack or mozzarella

Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• As part of a bigger main course – Yes, this pasta dish would also work as a side in smaller portions. I think it would work wonderful with the Stuffing Topped Roasted Turkey Tenderloin or even the Stove Top Lemon Chicken.

Frequently Asked Questions

Garlic Mushroom Spagehtti

Get dinner on the table in a hurry with this Easy Garlic Mushroom Spaghetti. Using fresh button mushrooms, grated parmesan and garlic to bring this dish to life. Make it for you next weeknight dinner!

Check out this recipe

Sun Dried Tomato & Bacon Spaghetti

There is nothing better than a dinner that surprises you on taste and timing. Well, this Sun Dried Tomato & Bacon Spaghetti not only delivers on the taste buds it is done in no time at all. 

Check out this recipe

Spaghetti Bolognese

You can't beat a great classic Spaghetti Bolognese. A rich tomato meat sauce served over soft pasta noodles. A sauce that takes a little love and time but delivers big on flavour!

Check out this recipe

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Garlic Parmesan Spaghetti

A quick and easy pasta dish that brings a punch of flavour! This super easy Garlic Parmesan Spaghetti dish is on the table in about 20 minutes, requires few ingredients and will surprise you with it's fresh flavours!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: easy dinners, parmesan cheese, stove top dinners

Servings: 4 servings

Calories: 483kcal

Author: Julia Pinney

Ingredients

• 8 oz spaghetti
• 4 tablespoons butter
• 3 tablespoons olive oil
• 4 cloves garlic peeled and cut into thin slices
• 1/4 cup fresh chopped parsley finely chopped
• 3/4 cup parmesan cheese finely cheese
• 1 teaspoon salt
• 1 teaspoon black pepper

US Customary – Metric

Instructions

• Add the spaghetti to a pot of boiling water and cook according to package. Approximately 8 10 minutes. Drain and set aside. Reserve a couple ladles of pasta water and set aside.
• While the spaghetti is cooking, set a large deep sided skillet over medium heat. Add the butter and bring to to a sizzle, about one minute. Add the olive oil and sliced garlic pieces. Stir well and cook for a couple of minutes until the garlic becomes aromatic. Be careful not to burn or brown the garlic.
• Reduce heat to low and add the spaghetti, Parmesan cheese, parsley, salt and pepper. Toss really well and add a little pasta water to make the dish a little smoother.
• Serve immediately topped with extra fresh parsley and black pepper if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Garlic Parmesan Spaghetti

Amount Per Serving (1 serving)

Calories 483 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 12g75%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 43mg14%

Sodium 976mg42%

Potassium 166mg5%

Carbohydrates 44g15%

Fiber 2g8%

Sugar 2g2%

Protein 14g28%

Vitamin A 499IU10%

Vitamin C 1mg1%

Calcium 245mg25%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Parmesan Garlic Spaghetti appeared first on Julia's Cuisine.

Okay, you really need to add these to your dinner plan soon! They are downright delicious and won’t last long. I love Chicken Tender Recipes and am always looking for new ways to make them a little different. And let me tell you, this recipe did not disappoint at all!

What Are These Chicken Tenders Like

• Difficulty – This is a two part recipe, the tenders and the sauce. But they are really easy to make and you can prep the chicken and sauce up to 24 hours before cooking.
• Taste – These are perfectly tender with a crisp coating and the sauce is sweet and a little spicy.
• Serving – This recipe will serve about 4 people. In the recipe card at the end of the post you can easily adjust the serving size.

Ingredients

• Chicken – For this recipe I used chicken tenders.
• Milk – I used whole milk to coat the chicken tenders.
• Bread crumbs – I used fine bread crumbs to coat the chicken tenders.
• Seasonings – Table salt and black pepper
• Olive oil – I greased the baking tray with a little olive oil so the chicken tenders didn’t stick.
• Sauce – I made a homemade honey garlic sauce using olive oil, garlic, chilli flaked, white wine vinegar, soy sauce, honey, water and cornflour.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C. Grease a large baking tray with olive oil and set aside.
2. Prepare chicken tenders – Pour the milk into a large shallow bowl and add the chicken tenders. On a large plate combine the bread crumbs with the salt and pepper, whisk to combine. Dredge the chicken tenders in the seasoned bread crumbs. Press firmly so they stick to the chicken.
3. Bake chicken tenders – Place the chicken tenders on the greased baking tray and bake between 20 – 25 minutes until they are fully cooked. Remove from oven.
4. Make sauce – While the chicken is cooking, make the sauce. In a small saucepan set over medium heat, add the olive oil, garlic and chillies. Stir well until fragrant, about one minute. Add the vinegar, soy sauce, honey and water (reserving 1 tablespoon of the water). Stir well and bring to a simmer.
5. Thicken the sauce – Combine the cornflour and remaining tablespoon water and stir to combine. Pour the mixture into the simmering sauce and stir until it thickens. Remove the sauce from heat.
6. Combine sauce with chicken tenders – Pour the sauce over the chicken tenders and make sure they are completely coated. Serve hot!

Recipe Tips

• Keep the temperature set to low-medium when making the Honey Garlic Sauce – You don’t want the sauce to cook at a high temperature or will may get a burned taste.
• Serve sauce on the side if you prefer – If you prefer to have a crisp chicken tender, you can serve the dipping sauce on the side.

Substitutions

• Bread crumbs – I used fine bread crumbs but any other kind of bread crumbs would work well. Panko bread crumbs would be a great substitution.
• Chicken tenders – This recipe will also work with chicken cutlets or chicken breast cut into strips.
• Cooking method – You can shallow fry these in vegetable oil or even cook them in an air fryer.

Serving

Try a few of these tasty Side Dishes to finish off you meal perfectly!

• Beer Battered Onion Rings
• Garlic Butter Roasted potatoes
• Spiced Roasted Potatoes
• Garlic Sauteed Green Beans
• Honey Garlic Butter Drizzled Carrots

Frequently Asked Questions

Panko Crusted Chicken Tenders

Easy and delicious Panko Crusted Chicken Tenders are great for any day of the week. Tender chicken wrapped up in a seasoned panko crumb with parmesan cheese. Served with a chili lime dipping sauce for a pack of punch!

Check out this recipe

Grilled Teriyaki Chicken Tenders

Break out the barbecue for these easy and tasty Grilled Teriyaki Chicken Tenders. Chicken tenders lightly marinaded in a homemade teriyaki sauce and grilled to perfection. On the table in under 30 minutes!

Check out this recipe

Stove Top Tex-Mex Chicken Tenders

These Stove Top Tex-Mex Chicken Tenders use a Homemade Taco Seasoning and lime juice. They cook in 10 minutes on the stove top and can be added to salads, wraps and more!

Check out this recipe

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Honey Garlic Chicken Tenders

Level up your chicken with these Honey Garlic Chicken Tenders. Crispy oven baked chicken tenders tossed in a homemade honey garlic sauce for an absolute game changing flavour! Serve them up with your favourite Fried Rice for a great family dinner!

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: North American

Keyword: baked chicken, chicken tenders, easy recipes

Servings: 4 servings

Calories: 428kcal

Author: Julia Pinney

Ingredients

• 1 lb chicken tenders
• 1/2 cup milk
• 1 cup bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

For the sauce

• 1 tablespoon olive oil
• 4 cloves garlic minced
• 1/2 teaspoon chilli flakes
• 1 tablespoon white wine vinegar
• 1/3 cup soy sauce
• 1/3 cup honey
• 1/3 cup water
• 1 tablespoon cornflour
• 1 tablespoon water

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C. Grease a large baking tray with olive oil and set aside.
• Pour the milk into a large shallow bowl and add the chicken tenders. On a large plate combine the bread crumbs with the salt and pepper, whisk to combine. Dredge the chicken tenders in the seasoned bread crumbs. Press firmly so they stick to the chicken.
• Place the chicken tenders on the greased baking tray and bake between 20 – 25 minutes until they are fully cooked. Remove from oven.
• While the chicken is cooking, make the sauce. In a small saucepan set over medium heat, add the olive oil, garlic and chillies. Stir well until fragrant, about one minute. Add the vinegar, soy sauce, honey and water (reserving 1 tablespoon of the water). Stir well and bring to a simmer.
• Combine the cornflour and remaining tablespoon water and stir to combine. Pour the mixture into the simmering sauce and stir until it thickens. Remove the sauce from heat.
• Pour the sauce over the chicken tenders and make sure they are completely coated. Serve hot!

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Honey Garlic Chicken Tenders

Amount Per Serving (1 serving)

Calories 428 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 76mg25%

Sodium 2010mg87%

Potassium 596mg17%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 27g30%

Protein 31g62%

Vitamin A 159IU3%

Vitamin C 2mg2%

Calcium 107mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Honey Garlic Chicken Tenders appeared first on Julia's Cuisine.

I absolutely love salmon dishes and make a salmon dish pretty regularly. My Baked Salmon with a Lemon Basil Cream Sauce is so good and you won’t be disappointed if you give that one a try. As for this dish, I assure you it will be an absolute favourite when you give it a try.

What Is This Salmon Recipe Like

• Difficulty – This is a very easy recipe that only takes about 10 minutes prep time and 20 minutes to cook. You can prep in advance and then bake before serving.
• Taste – The honey and lime in this dish gives it a wonderful sweet yet tangy flavour. It pairs great with salmon!
• Serving – Makes about four servings. In the recipe card at the end of the post you can easily adjust the servings to suit your needs.

Ingredients

• Butter – I used unsalted butter. Butter helps create a rich marinade for the salmon.
• Garlic – Fresh minced garlic adds a punch to the marinade. I don’t recommend using garlic salt, but you can use jar fresh garlic.
• Honey – I used regular liquid honey.
• Lime juice – I recommend using fresh lime juice. If you don’t have any fresh limes, you can use the bought lime juice.
• Salmon – I used a one pound piece of salmon filet. This can be frozen or fresh. If using frozen salmon, make sure it’s defrosted before cooking.
• Salt – I seasoned the salmon with regular table salt.
• Black Pepper – Fresh cracked black pepper adds a nice sharp taste to this dish.
• Parsley – For a touch of freshness, I just added some fresh chopped parsley.
• Lime slices – Lime slices are completely optional, but they add a nice finishing touch to the dish if you have them.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat your oven to 350 degrees F/180 degrees C. Have ready a baking tray and a sheet of aluminium foil. Set aside.
2. Make marinade – In a small saucepan set over medium heat, melt the butter for about 1 – 2 minutes. Add the garlic and bring it to a sizzle. Add the honey and lime juice, stir well and bring to a simmer. Remove from heat.
3. Prepare salmon – Place the salmon on the sheet of aluminium foil. Pour over the marinade. Season with salt and pepper and sprinkle over fresh chopped parsley. Add lime slices if desired.
4. Bake salmon – Fold over the aluminium foil and place on the baking tray. Bake between 18 – 20 minutes until fully cooked.
5. Serve – Remove from the oven and serve with the extra marinade in the foil.

Recipe Tips

• Prep ahead – You can make the marinade ahead of time and have the salmon ready in foil in the fridge. Just simply pour over the marinade when you’re ready to bake.
• Use a thermometer – You can use a meat thermometer to check to see if the salmon is fully cooked if you are unsure. Salmon is cooked at 145 degrees F/63 degrees C.

Substitutions

• Butter – You can use olive oil if you prefer the flavour no problem at all.
• Honey – I used a clear liquid honey. You can opt for the thicker honey that’s cloudy. Both will work the same.
• Lime – For a different flavour, this will work with lemon juice no problem at all.
• Salmon filet – I bought a ready to cook salmon filet at the supermarket. You can also use salmon steaks. Keep in mind if you buy frozen salmon, make sure to defrost it completely before cooking.

Serving

This is a great dinner to serve with the Baguette Bread Recipe or the Homemade Hawaiian Dinner Rolls. If you’re looking for a fresh salad to serve on the side, why not try the Greek Style Salad with Marinaded Feta.

Frequently Asked Questions

Zesty Pan Seared Salmon

Calling all salmon lovers to the table for this Zesty Pan Seared Salmon. Using fresh lemon juice, capers and garlic for a zingy flavour that comes together quickly. Serve it with the Fall Harvest Wild Rice for a complete dinner.

Check out this recipe

Sheet Pan Salmon with Green Beans

Make this easy and healthy Sheet Pan Salmon with Green Beans for a quick mid week meal. Serve it up with some fluffy dinner rolls on the side!

Check out this recipe

Salmon with Herb Butter Lentils

A delicious Salmon with Herb Butter Lentils is a dish that comes together quickly and is worthy of weekend entertaining. Stove top grilled salmon served over lentils with a mustard punch. Not only is it a delicious dish, it's healthy as well.

Check out this recipe

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Baked Honey Lime Salmon

Make this delicious Baked Honey Lime Salmon for dinner soon. Using minimal ingredients and great with fresh salads and sides.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: baked seafood, quick dinners, salmon

Servings: 4 servings

Calories: 281kcal

Author: Julia Pinney

Ingredients

• 2 tablespoons butter
• 4 cloves garlic minced
• 1/4 cup honey
• juice of two limes
• 1 lb piece of salmon
• 1 teaspoon salt
• 1 teaspoon black pepper
• fresh chopped parsley
• lime slices optional

US Customary – Metric

Instructions

• Preheat your oven to 350 degrees F/180 degrees C. Have ready a baking tray and a sheet of aluminium foil. Set aside.
• In a small saucepan set over medium heat, melt the butter for about 1 – 2 minutes. Add the garlic and bring it to a sizzle. Add the honey and lime juice, stir well and bring to a simmer. Remove from heat.
• Place the salmon on the sheet of aluminium foil. Pour over the marinade. Season with salt and pepper and sprinkle over fresh chopped parsley. Add lime slices if desired.
• Fold over the aluminium foil and place on the baking tray. Bake between 18 – 20 minutes until fully cooked.
• Remove from the oven and serve with the extra marinade in the foil.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Baked Honey Lime Salmon

Amount Per Serving (1 serving)

Calories 281 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 77mg26%

Sodium 678mg29%

Potassium 587mg17%

Carbohydrates 19g6%

Fiber 0.2g1%

Sugar 17g19%

Protein 23g46%

Vitamin A 223IU4%

Vitamin C 1mg1%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Baked Honey Lime Salmon appeared first on Julia's Cuisine.

I’m no stranger to getting Quick Dinners on the table. Most weekdays are busy and I don’t have time to spend hours slaving away in the kitchen. Through the week keeping it simple is important for me. And I know it is for you too! Dishes like this Asparagus and Sun Dried Tomato Pasta and my Skillet Pasta with Sun Dried Tomatoes are all about getting dinner on the table in a hurry but not giving up on the taste.

What is This Pasta Dish Like

• Difficulty – This is a super easy and quick recipe. From start to finish, you can have it on the table in under 30 minutes!
• Taste – I love the freshness of this dish. It isn’t a creamy or decadent dish, but more light and fresh.
• Serving – This recipe will serve four people as a main course. In the recipe card at the end of the post you can easily adjust the serving size.

Ingredients

• Pasta – I opted for Penne pasta which worked really well in this dish.
• Olive oil – I used extra virgin olive oil for cooking.
• Garlic – Fresh minced garlic will give the best flavour.
• Asparagus – 14 asparagus spears trimmed and cut into 2 inch pieces
• Sun dried tomatoes – For best results use sun dried tomatoes packed in oil. They have a huge flavour punch!
• Parmesan cheese – This recipe uses freshly grated parmesan cheese.
• Seasonings – I used dried basil, salt and black pepper.
• Fresh herbs – I added fresh chopped parsley for additional freshness and flavour when the dish was finished.

NOTE, The full recipe and be found at the end of the post in the recipe card.

Instructions

1. Cook pasta – Cook pasta according to package. Drain and set aside.
2. Cook asparagus and remaining ingredients – In a large skillet set over medium heat, add the olive oil and asparagus. Cook until tender, about 5 – 8 minutes. Add the garlic and sun dried tomatoes. Stir well until fragrant, about 1 minute.
3. Finish dish – Add the cooked pasta to the skillet with the asparagus. Reduce heat to low and add the parmesan cheese, dried basil, salt, pepper and fresh chopped parsley. Stir well to combine and remove from heat.
4. Serve – Serve topped with extra with parmesn if desired.

Recipe Tips

• Use fresh parmesan cheese – Please use fresh grated parmesan cheese for this dish. This is a dish with minimal ingredients but gets all it’s great flavour for the very few simple ingredient.
• Time saving – Cook the pasta while you are preparing the rest of the dish to make this a very quick dish!
• Serve fresh – This dish is best served as soon as it is cooked.

Substitutions

• Pasta – I used penne pasta for this recipe. Alternatively, you could use pasta spirals, spaghetti or rotini.
• Sun dried tomatoes – This recipes used sun dried tomatoes packed in oil as this gives the best flavour. You could use dry sun dried tomatoes. Just keep in mind, these need to be soaked before using.
• Fresh parsley – I love the freshness of parsley, but basil would work great for this recipe.

Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• As part of a bigger main course – Yes, this pasta dish would also work as a side in smaller portions. I think it would work wonderful with the Stuffing Topped Roasted Turkey Tenderloin or even the Stove Top Lemon Chicken.

Frequently Asked Questions

Pasta Primavera with Asparagus and Peas

This Pasta Primavera with Asparagus and Peas is the perfect mid week meal for spring. Tagliatelle tossed in a light sauce filled with fresh spring vegetables and herbs. Serve it with a fresh salad and homemade Garlic Knots for a complete dinner.

Check out this recipe

Garlic Mushroom Spagehtti

Get dinner on the table in a hurry with this Easy Garlic Mushroom Spaghetti. Using fresh button mushrooms, grated parmesan and garlic to bring this dish to life. Make it for you next weeknight dinner!

Check out this recipe

Sun Dried Tomato & Bacon Spaghetti

There is nothing better than a dinner that surprises you on taste and timing. Well, this Sun Dried Tomato & Bacon Spaghetti not only delivers on the taste buds it is done in no time at all. 

Check out this recipe

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Asparagus and Sun Dried Tomato Pasta

Make this fresh Asparagus and Sun Dried Tomato Pasta dish for a quick and tasty dinner soon. Garlicky sauteed asparagus tossed with sun dried tomatoes, penne pasta and parmesan cheese.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: asparagus, quick dinners, stove top pasta

Servings: 4 servings

Calories: 360kcal

Ingredients

• 8 oz penne pasta
• 2 tablespoons olive oil
• 14 asparagus spears trimmed and cut into 2 inch pieces
• 3 cloves garlic minced
• 1/2 cup sun dried tomatoes finely diced
• 1/2 cup parmesan cheese finely grated
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon fresh chopped parsley

Instructions

• Cook pasta according to package. Drain and set aside.
• In a large skillet set over medium heat, add the olive oil and asparagus. Cook until tender, about 5 – 8 minutes. Add the garlic and sun dried tomatoes. Stir well until fragrant, about 1 minute.
• Add the cooked pasta to the skillet with the asparagus. Reduce heat to low and add the parmesan cheese, dried basil, salt, pepper and fresh chopped parsley. Stir well to combine and remove from heat.
• Serve topped with extra with parmesn if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Asparagus and Sun Dried Tomato Pasta

Amount Per Serving (1 serving)

Calories 360 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 9mg3%

Sodium 510mg22%

Potassium 622mg18%

Carbohydrates 51g17%

Fiber 4g17%

Sugar 7g8%

Protein 14g28%

Vitamin A 219IU4%

Vitamin C 6mg7%

Calcium 182mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Asparagus and Sun Dried Tomato Pasta appeared first on Julia's Cuisine.