If you’d like to indulge in a comforting Side Dish, these Country Fries are a must make dish. We love these and make them every so often to go with so many dinners like barbecues, sandwiches like the Caramelized Onion and Shaved Steak Sandwiches or the Turkey and Bacon Burgers.

And if you’re looking for a lighter french fry, check out the Crispy Oven Fries. They have all the flavours with less guilt…hahaha!

Don’t miss these 15 Best Potato Recipes!

What Are These Country Fries Like

• Difficulty – These are pretty easy to make. Just make sure to pay attention when you are cooking them in the oil. If they are browning too quickly, just reduce the temperature.
• Taste – These taste just like french fries. They are crispy, tender and salted.
• Serving – This recipe will serve about four people as a side dish or as a snack food. You can easily adjust the serving in the recipe card at the end of the post.

Ingredients

• Potatoes – Use large russet style potatoes for best results. Small boiling potatoes will be soggy and not crispy and you won’t get the same results and seen here.
• Vegetable oil – I cooked these potatoes in vegetable oil. It reaches a high cooking point which is great for getting food crispy brown and tender.
• Salt – I seasoned these country fries with coarse sea salt. You can easily use regular table salt.

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

Instructions

1. Peel and cut the potatoes – Peel the potatoes and cut them into about 1 inch pieces. Place the potatoes in a colander and wash with cold water. Rinse and wash the potatoes a few times to remove any excess starch. Shake the colander to remove excess water. Set aside.
2. Heat the oil – In a large deep sided cast iron skillet, add the oil over high heat. Bring up to temperature. Add one potato and if it sizzles, add the rest. Add all the potatoes to the skillet, be careful so the oil doesn’t splatter.
3. Cook the potatoes – Cook the potatoes until golden brown, crisp on the outside and tender and soft on the inside. This will take about 15 minutes.
4. Season and serve – Using a slotted spoon, remove the potatoes from the oil and place them on a large plate with paper towels. Season with salt and serve immediately.

Recipe Tips

• Evenly cut potatoes – Make sure to cut the potatoes as evenly as possible. This will ensure that they cook evenly and you don’t have some potatoes under or over cooked.
• Fry until crispy – Keep an eye on the potatoes as they are cooking. If they are browning too quickly, reduce the heat so you don’t end up burning the potatoes.
• Serve hot – Serve these piping hot for best texture and flavour.
• Reheating – If you have to make these in advance and reheat later, you can. Just place them on a baking tray and reheat in a preheated 350 degrees F/180 degrees C oven for about 10 minutes.

Substitutions

• Sunflower oil – You can easily opt to use canola oil, peanut oil or grapeseed oil. They all have a high frying point and will yield the same results.
• Salt – I used coarse sea salt. You can use regular table salt. And if you don’t want to use salt, you can flavour these potatoes with any dried herbs or seasonings that you like.

Serving

Here’s a few side dishes and dips that you might like to go with these Country Fries.

• Chicken Cutlet Sandwiches with Roasted Italian Peppers
• Pan Fried Hake 
• Slow Cooker Barbecue Ribs
• Homemade Barbecue Sauce
• Tartar Sauce

Frequently Asked Questions

Garlic Butter Roasted Potatoes

Make these Garlic Butter Roasted Potatoes for your next delicious side dish! Baby potatoes parboiled and then roasted in garlic butter for a wonderful taste. This recipe only uses 5 ingredients and is great to serve through all seasons.

Check out this recipe

Crispy Oven Fries

What, french fries?  Yes, french fires!  Basic, easy and good.  You'll want to make these.  It's easy to associate fries with having to be fried, but these Crispy Oven Fries are perfect every time.  Take a look!

Check out this recipe

Crispy Oven Roasted Parmesan Baby Potatoes

Here’s the perfect little crispy potato coated in herbs and topped with fresh parmesan cheese. These Crispy Oven Roasted Parmesan Baby Potatoes are a perfect side dish to accompany summer barbecues or winter roasts.

Check out this recipe

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Country Fries

Make these easy skillet Country Fries as an alternative to regular french fries. These are small cut potatoes shallow fried in a skillet and go great with sandwiches, burgers or even a cooked breakfast!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: North American

Keyword: easy, potatoes, quick

Servings: 4 servings

Calories: 131kcal

Author: Julia Pinney

Ingredients

• 1 1/2 lbs potatoes
• 3 cups vegetable oil for frying
• Sea salt

US Customary – Metric

Instructions

• Peel the potatoes and cut them into about 1 inch pieces. Place the potatoes in a colander and wash with cold water. Rinse and wash the potatoes a few times to remove any excess starch. Shake the colander to remove excess water. Set aside.
• In a large deep sided cast iron skillet, add the oil over high heat. Bring up to temperature. Add one potato and if it sizzles, add the rest. Add all the potatoes to the skillet, be careful so the oil doesn't splatter.
• Cook the potatoes until golden brown, crisp on the outside and tender and soft on the inside. This will take about 15 minutes.
• Using a slotted spoon, remove the potatoes from the oil and place them on a large plate with paper towels. Season with salt and serve immediately.

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

Nutrition Facts

Country Fries

Amount Per Serving (1 serving)

Calories 131 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4.04g25%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.003g

Sodium 10mg0%

Potassium 716mg20%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 1g1%

Protein 3g6%

Vitamin A 3IU0%

Vitamin C 34mg41%

Calcium 20mg2%

Iron 1mg6%

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

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The post Country Fries appeared first on Julia's Cuisine.

Check out The Best Summer Salad Recipes!

What Is This Salad Like

• Difficulty – This is a very easy salad to make. It requires few ingredients and takes only about 15 minutes to put together.
• Taste – A very fresh and light flavour. The crisp little tomatoes with salty feta go so well together. And the hint of fresh mint really gives the salad a fresh taste. 
• Serving – This salad will make four servings as a side dish. Keep in mind, you can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Salad leaves – I just used mixed arugula leaves and watercress.
• Onion – A small thinly sliced red onion adds a nice punch to the salad.
• Cherry tomatoes – I used cherry/grape tomatoes. They were small, firm and went great in the salad.
• Feta cheese – Try to use real feta for the best flavour.
• Mint leaves – Mint leaves add so much flavour to finishing off this salad. So don’t miss out!
• Dressing – I kept it really simple with just extra virgin olive oil and coarse salt.

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

Instructions

1. Arrange salad ingredients – On a large salad plate or bowl or plate combine the mixed salad greens, red onion, cherry tomatoes, feta cheese and mint leaves. Toss to combine.
2. Season and serve – Just before serving sprinkle over the coarse sea salt and drizzle over the olive salt. Serve with crusty bread for a great starter.

Recipe Notes

• Use fresh ingredients – Because this is a fresh summer salad, I recommend using very fresh and crisp vegetables.
• Serve fresh – This salad is best served as soon as you make it.

Substutions

• Cherry Tomatoes – You can use any ripe small tomatoes for this recipe. Just make sure if you are using a bigger tomato, you cut them in small pieces for the salad.
• Red onions – While these are the best choice for the salad, you can also use green onions or white onions.

Serving

• Chicken & Turkey – Serve this up with the Green Olive Chicken or the Roasted Spatchcock Chicken would be great.
• Fish & Seafood – Why not serve it alongside the Lemon Crusted Baked Cod or the Pan Fried Hake.
• Beef & Pork – Serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Pork Tenderloin.

Frequently Asked Questions

Greek Salad with Marinaded Feta

This Greek Style Salad with Marinaded Feta is one to pin down for any season. While it’s not a traditional Greek Salad, it brings all the flavours of the more traditional one. Made with tomatoes, cucumber, black olives and a marinaded feta. A great side or even a lunch idea.

Check out this recipe

Roasted Red Pepper & Feta Salad

Freshen up your salads with this Roasted Red Pepper & Feta Salad. A salad made of warm roasted red peppers, salty crumbled feta and fresh arugula leaves. Keeping the dressing simple with just extra virgin olive oil and sea salt. A great summer salad to serve just a lunch with some Fluffy White Dinner Rolls or as part of a bigger meal with some grilled chicken or seafood.

Check out this recipe

Marinated Cucumber Onion and Tomato Salad

Give this fresh and light Marinated Cucumber Onion and Tomato Salad this spring or summer. A refreshing salad made with easy ingredients wrapped up in a light vinaigrette. Goes great with a summer barbecue!

Check out this recipe

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Tomato Feta and Mint Salad

Got a few minutes?  Well, make this super easy and Tomato Feta & Mint Salad. A great salad that can be served as lunch or a dinner side dish. Full of fresh flavours and delicious 

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Salad

Cuisine: Mediterranean

Keyword: Feta, mint, summer salads

Servings: 4 servings

Calories: 77kcal

Author: Julia Pinney

Ingredients

• 4 cups mixed salad greens your choice
• 1/2 small red onion thinly sliced
• 1 pint cherry tomatoes quartered
• 1/2 Cup feta cheese crumbled
• Small handful mint leaves roughly torn
• 3 tbsp olive oil
• coarse salt

US Customary – Metric

Instructions

• On a large salad plate or bowl or plate combine the mixed salad greens, red onion, cherry tomatoes, feta cheese and mint leaves. Toss to combine.
• Just before serving sprinkle over the coarse sea salt and drizzle over the olive salt. Serve with crusty bread for a great starter.

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

Nutrition Facts

Tomato Feta and Mint Salad

Amount Per Serving (1 serving)

Calories 77 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 17mg6%

Sodium 278mg12%

Potassium 303mg9%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

Vitamin A 1119IU22%

Vitamin C 17mg21%

Calcium 105mg11%

Iron 1mg6%

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

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If you love fresh summer side dishes, you’ll really want to try this Marinated Grilled Zucchini. This dish is easy to make, requires few ingredients and cooks quickly. It would go wonderful with the Mediterranean Chicken Skewers for a light summer meal.

Check out More Than 20 Summer Zucchini Recipes!

What Is This Zucchini Dish Like

• Difficulty – This is a super easy side dish to make. It takes between 10 – 15 minutes to prepare and 10 minutes to cook.
• Taste – Zucchini is the main ingredient, so it has a strong zucchini taste! The zucchini isn’t wet and had a great flavour with the marinade and a great texture from grilling. It does have to be served fresh.
• Serving – This dish will easily serve 4 – 6 people as a side dish to any main course. Keep in mind you can easily adjust the servings in the recipe card at the end of the post.

Ingredients

• Zucchini – I used 2 medium sized zucchini for this recipe. Make sure when choosing zucchini that they are ripe and firm for best results.
• Marinade – I made the marinade from olive oil, fresh minced garlic, finely chopped parsley, dried oregano, garlic powder, salt and black pepper.

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

Instructions

1. Make the marinade – In a small bowl combine the olive oil, freshly chopped parsley, minced garlic, dried oregano, garlic powder, salt and black pepper. Stir well.
2. Marinade zucchini – In a large bowl, pour the marinade over the zucchini. Stir really well to combine and make sure all of the zucchini is completely coated in the marinade.
3. Cook zucchini – Preheat your barbecue to medium to high heat and place a grill pan on the barbecue. Place the zucchini slices on the grill pan and allow to cook for about 3 – 4 minutes. Then flip over all the zucchini pieces and continue to cook until all pieces are tender and fully cooked.
4. Serve – Remove from the barbecue and transfer to a serving plate and serve immediately.

Recipe Tips

• Prep ahead – You can cut the zucchini and keep it in an airtight container up to 24 hours before cooking.
• Cutting the zucchini – It’s best to cut the zucchini into about 1/2 inch thickness for this dish. If you slice them thin, they may burn when grilling.
• Coat completely with the marinade – Make sure to completely coat the zucchini with the marinade for the best flavour.

Substitutions

• Zucchini – You can opt for a different flavour by using eggplant. This vegetable cooks pretty much the same way as zucchini, so you wouldn’t have to change anything in the cooking
• Parsley – Parsley is a pretty mild fresh herb. Alternatively, you could use fresh mint and fresh basil. Both would work great!

Serving

This fresh Side Dish is great served just as it is off the grill. It would also go great with dipping sauces on the side. Here’s a few you might like to try out

• Sour Cream and Chive Dip
• Creamy Homemade Ranch
• Lemon Ricotta Dip
• Minted Yogurt Dip

Frequently Asked Questions

Parmesan Topped Zucchini

You can't beat a quick and tasty side dish. This Parmesan Topped Zucchini is prepped quick and then you just pop it in the oven until dinner time. Tender and soft zucchini roasted with garlic, olive oil, sea salt and fresh grated parmesan cheese.

Check out this recipe

Parmesan Zucchini Crisps

These Parmesan Zucchini Crisps should go on your appetizer board. Thin cut zucchini slices dredged in a parmesan bread crumbs and baked to crispy perfection!

Check out this recipe

Potato Zucchini Bake

Make this Potato Zucchini Bake for your perfect side dish soon.  Thinly sliced potatoes and zucchini nestled between a creamy Gouda and Parmesan cheese sauce.  Then topped with Panko bread crumb topping for the perfect finish.  A great side dish or even vegetarian main course.

Check out this recipe

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Marinated Grilled Zucchini

Fresh side dishes like this Marinated Grilled Zucchini are welcomed all summer long. Thick slices of zucchini marinated in an olive oil and a herb based seasoning. Easy to make and cooks in just 10 minutes.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: grilling recipes, summer recipes

Servings: 6 servings

Calories: 95kcal

Author: Julia Pinney

Ingredients

• 2 medium zucchini ends trimmed and cut into 1/2 inch slices
• 1/4 cup olive oil
• 4 tablespoons fresh parsley finely chopped
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

US Customary – Metric

Instructions

• In a small bowl combine the olive oil, freshly chopped parsley, minced garlic, dried oregano, garlic powder, salt and black pepper. Stir well.
• In a large bowl, pour the marinade over the zucchini. Stir really well to combine and make sure all of the zucchini is completely coated in the marinade.
• Preheat your barbecue to medium to high heat and place a grill pan on the barbecue. Place the zucchini slices on the grill pan and allow to cook for about 3 – 4 minutes. Then flip over all the zucchini pieces and continue to cook until all pieces are tender and fully cooked.
• Remove from the barbecue and transfer to a serving plate and serve immediately.

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

Nutrition Facts

Marinated Grilled Zucchini

Amount Per Serving (1 serving)

Calories 95 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Sodium 395mg17%

Potassium 198mg6%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 356IU7%

Vitamin C 16mg19%

Calcium 17mg2%

Iron 1mg6%

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

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The post Marinated Grilled Zucchini appeared first on Julia's Cuisine.

I really do have summer on my mind with this refreshing salad. And it would go perfect with the Mediterranean Chicken Skewers that I just shared earlier this week. If you are looking for a quick, tasty and refreshing salad to add your collection, give this one a try soon.

Check out The Best Summer Salad Recipes!

What is This Salad Like

• Difficulty – This is a very easy salad to make. It requires few ingredients and takes only about 15 minutes to put together. It’s best to allow the salad to chill for about one hour before serving.
• Taste – A very fresh and light flavour. The cucumbers are crisp and light and the tomatoes juicy and sweet. This salad is wrapped up in a basic vinaigrette. 
• Serving – This salad will make four servings as a side dish. Keep in mind, you can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Tomatoes – I used cherry tomatoes for this recipe. Try to choose firm tomatoes for the best salad.
• Cucumber – Again, choose a firm cucumber and you can partially peel it or leave the skin on if you prefer.
• Red onion – This adds a great colour and flavour to the salad.
• Vinaigrette – I made a simple vinaigrette from olive oil, white wine vinegar, parsley and salt. It worked perfect.

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

Instructions

1. Combine vegetables – In a large salad bowl, combine the tomatoes, cucumber and red onions.
2. Make dressing – In a small bowl, combine the olive oil, white wine vinegar, parsley and salt. Whisk to combine.
3. Assemble and chill salad – Pour the vinaigrette over the salad and toss well to completely combine. Cover and chill for one hour.
4. Serve – Remove from fridge and serve.

Recipe Tips

• Prep ahead – The vegetables can be chopped and stored in the fridge up to 24 hours before assembling the salad.
• Use fresh ingredients – Because this is a fresh summer salad, I recommend using very fresh and crisp vegetables.
• Adjust vinaigrette – The vinaigrette for this salad is very basic, adjust portions to suit your taste buds.

Substitutions & Additions

• Cherry Tomatoes – You can use any ripe small tomatoes for this recipe. Just make sure if you are using a bigger tomato, you cut them in small pieces for the salad.
• Red onions – While these are the best choice for the salad, you can also use green onions or white onions.
• Vinaigrette – If you like other flavours, a lime vinaigrette would also work really well. You and even use balsamic vinegar for this salad as well.
• Additions – You can make this a more filling salad by adding any kind of cheese like mozzarella pearls, sharp cheddar pieces or crumbled feta.

Serving

• Chicken & Turkey – Serve this up with the Green Olive Chicken or the Roasted Spatchcock Chicken would be great.
• Fish & Seafood – Why not serve it alongside the Lemon Crusted Baked Cod or the Pan Fried Hake.
• Beef & Pork – Serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Pork Tenderloin.

Frequently Asked Questions

Avocado & Corn Salad

This Avocado & Corn Salad uses all fresh ingredients and would be a great Taco Tuesday side dish. Make in advance and add the avocado just before serving.

Check out this recipe

Creamy Cucumber Salad with Sour Cream and Mayo

Try this Creamy Cucumber Salad with Sour Cream and Mayo for your next weekend barbecue. Serve it up with all of your favourite sides and some Sweet Hawaiian Dinner Rolls!

Check out this recipe

Bacon Tomato Salad

A classic summer salad that is great for barbecues, pot lucks, lunches and so much more. Make this easy Bacon Tomato Salad any day of the week and enjoy it all summer long!

Check out this recipe

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Marinated Cucumber Onion and Tomato Salad

Give this fresh and light Marinated Cucumber Onion and Tomato Salad this spring or summer. A refreshing salad made with easy ingredients wrapped up in a light vinaigrette. Goes great with a summer barbecue!

Prep Time15 minutes mins

Chill time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: salads, sides

Cuisine: Mediterranean

Keyword: easy salads, healthy salads, summer salads

Servings: 4 servings

Calories: 127kcal

Author: Julia Pinney

Ingredients

• 1 pint cherry tomatoes quartered
• 1 medium cucumber partially peeled and diced
• 1/2 medium red onion thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons finely chopped parsley
• 1/2 teaspoon salt

Instructions

• In a large salad bowl, combine the tomatoes, cucumber and red onions.
• In a small bowl, combine the olive oil, white wine vinegar, parsley and salt. Whisk to combine.
• Pour the vinaigrette over the salad and toss well to completely combine. Cover and chill for one hour.
• Remove from fridge and serve.

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

Nutrition Facts

Marinated Cucumber Onion and Tomato Salad

Amount Per Serving (1 serving)

Calories 127 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 306mg13%

Potassium 349mg10%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 4g4%

Protein 2g4%

Vitamin A 615IU12%

Vitamin C 30mg36%

Calcium 24mg2%

Iron 1mg6%

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

Thank’s For Stopping By & Hope To See You Soon!

The post Marinated Cucumber Onion and Tomato Salad appeared first on Julia's Cuisine.

This salad is full of flavour and so easy to put together.  Much like the Lemon Herb Couscous Salad, this is a substantial salad that is absolutely delicious, versatile and great as a Side Dish to many Main Courses!

What Is This Salad Like

• Difficulty – This is a very easy recipe to make. It has two parts and comes together in about an hour.
• Taste – A great tasting dish with hearty chickpeas, roasted vegetables, fresh mint and a wonderful Lemon Vinaigrette.
• Serving – This dish will make between 4 – 6 servings. Keep in mind, you can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Chickpeas – I used jar chickpeas. If you prefer you can soak and cook your own. Just remember preparing chickpeas does take a long time as the chickpeas will have to soak overnight.
• Red pepper – I used a medium sized red bell pepper for this dish. I cut it into approximately 1-inch pieces.
• Zucchini – A medium sized zucchini cut into about 1-inch pieces. You don’t need to peel the zucchini for this recipe.
• Lemon vinaigrette – I made a vinaigrette from lemon juice, lemon zest, olive oil, white wine vinegar, salt, pepper and fresh mint.Juice and zest of one lemon

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 oven to 375 degrees F/190 degrees C.
2. Make vinaigrette – Make the vinaigrette in a small bowl by combining the olive oil, vinegar, lemon juice, lemon zest, salt, black pepper and fresh mint. Stir to combine and set aside.
3. Roast vegetables – Place the chopped zucchini and red peppers on a large baking tray. Evenly spread out and drizzle over olive oil. Season with salt and pepper. Roast for about 30 minutes or until soft and cooked. Remove from the oven.
4. Combine salad – In a large salad bowl, combine the chickpeas with the roasted vegetables and stir to combine. Pour over the vinaigrette and stir well to combine.
5. Serve – Serve this salad warm with grilled seafood or chicken.

Recipe Tips

• Prep in advance – You can make the vinaigrette up to two days in advance. As well, you can prep and store the vegetables in an airtight container in the fridge up to three days before cooking.
• Using uncooked chickpeas – I used jarred chickpeas for this recipe. You can cook your own. But remember chickpeas need to be soaked overnight and then they take up to two hours to cook. Keep this in mind if you are going down this road with the recipe.

Substitutions

• Can chickpeas – You can also cook your own chickpeas if you like. Just remember they need to be soaked for about 8 hours as well as then cooked between 1 – 1 1/2 hours.
• Vegetables – You can use any colour peppers that you like, eggplant, and even red onions work too.
• Fresh mint – You can use fresh basil or fresh parsley.
• Additional ingredients – The addition of cubed mozzarella or crumbled feta will also work.

Serving and Storage

• Chicken & Turkey – I’ve served this with the Green Olive Chicken so many times and it goes great. As well, the Roasted Spatchcock Chicken would be great.
• Fish & Seafood – Why not serve it alongside the Lemon Crusted Baked Cod or the Pan Fried Hake.
• Beef & Pork – Serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Pork Tenderloin.

• Storage
  • This chickpea salad will keep for about two days covered in the fridge. It’s best to take it out of the fridge about 30 minutes before serving.

Frequently Asked Questions

Lemon Herb Quinoa Salad

This Lemon Herb Quinoa Salad is your perfect side dish right now! A light quinoa dish with a Lemon Vinaigrette, lots of fresh herbs, chickpeas, cucumbers and pistachios! A light yet hearty salad that is great on its own or as a Side Dish.

Check out this recipe

Mediterranean Quinoa with Roasted Vegetables

This Mediterranean Quinoa with Roasted Vegetables is a fantastic dish to enjoy at any season. It's packed full of high fiber quinoa, roasted zucchini, bell peppers and cherry tomatoes. It's wrapped up in a light honey lemon dressing for a touch of sweetness that's absolutely delicious!

Check out this recipe

Lemon Herb Couscous Salad

This Lemon Herb Couscous Salad is a perfect salad to enjoy any time of year. Light an fluffy couscous with roasted vegetables, salty feta cheese, fresh herbs and a lemon vinaigrette.

Check out this recipe

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Roasted Vegetable Chickpea Salad

Why not give this Roasted Vegetable Chickpea Salad a try now that the weather is warming up. A warm salad made with chickpeas and roasted vegetables all wrapped up with a minted lemon vinaigrette.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Salad, Side Dish

Cuisine: North American

Keyword: chickpeas, Healthy, Peppers, quick

Servings: 6 servings

Calories: 211kcal

Author: Julia Pinney

Ingredients

For the dressing

• 4 tablespoon olive oil
• 3 tablespoons white wine vinegar
• Juice and zest of one lemon
• Small bunch of fresh mint roughly torn into small pieces
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the salad

• 2 cups chickpeas cooked
• 1 large red pepper sliced length ways
• 1 large zucchini halved length ways and then cut cross ways into thin slices
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C.
• Make the vinaigrette in a small bowl by combining the olive oil, vinegar, lemon juice, lemon zest, salt, black pepper and fresh mint. Stir to combine and set aside.
• Place the chopped zucchini and red peppers on a large baking tray. Evenly spread out and drizzle over olive oil. Season with salt and pepper. Roast for about 30 minutes or until soft and cooked. Remove from the oven.
• In a large salad bowl, combine the chickpeas with the roasted vegetables and stir to combine. Pour over the vinaigrette and stir well to combine.
• Serve this salad warm with grilled seafood or chicken.

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

Nutrition Facts

Roasted Vegetable Chickpea Salad

Amount Per Serving (1 serving)

Calories 211 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Sodium 398mg17%

Potassium 365mg10%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 5g6%

Protein 6g12%

Vitamin A 980IU20%

Vitamin C 45mg55%

Calcium 40mg4%

Iron 2mg11%

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

Thanks For Stopping By & Hope To See You Soon!

The post Roasted Vegetable Chickpea Salad appeared first on Julia's Cuisine.

Something you will always find on hand in my fridge is Puff Pastry! There is no end what you can make from Main Courses to Appetizers and Desserts. 

If you are looking for an exceedingly quick and easy nibble for a party, you have to make this Caprese Puff Pastry. I made this so many times over the years and it’s delicious. It can be served hot or at room temperature.

What is This Pastry Braid Like

• Difficulty – This is pretty straight forward to make. Be sure to follow the photos below for cutting and folding the pastry.
• Taste – A flaky pastry filled with green pesto, tomatoes and fresh mozzarella cheese. A great fresh flavour using all these fresh ingredients.!
• Serving – This will make easily 8 – 10 servings as an appetizer or side dish.

Ingredients

• Puff pastry – I used ready to roll frozen Puff Pastry. This is easy to find in pretty much all supermarkets. Often, you can also find it in the chiller section.
• Green pesto – To make this recipe very easy, I used store bought green pesto. You can always make you own if you prefer.
• Tomatoes – Thinly sliced tomatoes are placed on top of the pesto inside the pastry.
• Mozzarella cheese – I used a fresh mozzarella ball torn into small pieces. This added a great flavour layer to the pastry braid.
• Egg – A whisked egg is used to brush the pastry before baking to give it a golden touch once baked.

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 375 degrees F and line a large baking tray with parchment paper. Set aside.
2. Cut pastry – Remove the puff pastry from the fridge and unroll it. Lay the pastry sheet on a sheet of parchment paper. Think of the pastry in thirds. Cut approximately 8 equal diagonal strips on each side. Start the shaping of the pastry by cutting the top corners off and then making a small oval cut at the top.
3. Fill pastry – Spoon the pesto into the middle section of the pastry and evenly spread it out. Top with the thinly sliced tomatoes and then the torn pieces of mozzarella cheese. Leaving an 1/2 inch (1 cm) space at the top and the bottom, fold the pastry over the filling. Fold the pastry strips over each other. Gently press down the edges so they stay shut.
4. Bake – Lift the parchment paper onto the baking tray. Brush the top of the pastry braid with the whisked egg. Bake between 20 – 25 minutes until golden and puffed up.
5. Serve – Remove from the oven and leave to cool for about 10 minutes before cutting. Cut into slices and serve hot.

Recipe Tips

• Prepare in advance – Yes, you can make this in advance and store it in the fridge until cooking time. Just wrap it foil and keep in the fridge. Bake straight from the fridge.
• Use cold puff pastry – When putting the braid together, make sure to use cold puff pastry. It’s much easier to work with. Warm puff pastry will be difficult to fold properly.
• Follow the photos – To cut and assemble the pastry braid, I suggest you follow the photos above.
• Serve hot or warm – It can be eaten hot or at room temperature. It is best fresh, but can easily sit out at a party for a few hours.

Substitutions

• Green pesto – I used store brought green pesto. You can make your own pesto if you like. Alternatively, for a different flavour you could use red pesto.
• Fresh mozzarella – Although the fresh mozzarella is better, you can use shredded pizza mozzarella cheese.
• Puff pastry – You can use phyllo dough, shortcrust pastry, pizza dough, pie crust or even biscuit dough. All of these will yield slightly different results, but they will work.

Serving

• Serving – This pastry is so versatile and can be served at a brunch, lunch, dinner or even as an appetizer. It would go great with a Bacon and Tomato Salad, the Grilled Chicken and Avocado Salad, or the Feta and Tomato Salad Cups.
• Storage – This is best served hot and fresh, however you can bake it in advance and keep it in the fridge up to one day before. To reheat, just place it on a baking tray and reheat in a preheated 350 degrees f/180 degrees c oven for about 10 minutes.

Frequently Asked Questions

Pesto Puff Pastry Pinwheels

Break out a few simple ingredients to make these Pesto Puff Pastry Pinwheels. All you need is a sheet of ready to roll puff pastry, pesto, parmesan and garlic butter.

Check out this recipe

Creamy Mushroom Puff Pastry Braid

This Creamy Mushroom Puff Pastry Braid makes a great starter to a fancier dinner! A creamy mushroom filling made from sauteed garlic mushrooms with herbs, cream cheese and parmesan cheese. Then wrapped up in golden puffed pastry for a beautiful presentation!

Check out this recipe

Caprice Pastry Bites

Sometimes, it is great to opt for convenience when putting food together. That is just what I did with these little canapés. By using frozen puff pasty and store bought pesto, these Caprice Pastry Bites are put together in no time at all.

Check out this recipe

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Caprese Puff Pastry

Look no further for you next easy appetizer. This Caprese Puff Pastry is put together in minutes using tomatoes, mozzarella, pesto and puff pastry. Can be prepped in advance and baked just before serving

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Appetizer

Cuisine: Italian, North American

Keyword: pastry, tomatoes

Servings: 10 servings

Calories: 226kcal

Author: Julia Pinney

Ingredients

• 1 sheet puff pastry thawed
• 2-3 tablespoons green pesto
• 2 tomatoes thinly sliced
• 1 ball mozzarella cheese torn into small pieces
• 1 large egg whisked for brushing the pastry

US Customary – Metric

Instructions

• Preheat your oven to 375 degrees F and line a large baking tray with parchment paper. Set aside.
• Remove the puff pastry from the fridge and unroll it. Lay the pastry sheet on a sheet of parchment paper. Think of the pastry in thirds. Cut approximately 8 equal diagonal strips on each side. Start the shaping of the pastry by cutting the top corners off and then making a small oval cut at the top.
• Spoon the pesto into the middle section of the pastry and evenly spread it out. Top with the thinly sliced tomatoes and then the torn pieces of mozzarella cheese. Leaving an 1/2 inch (1 cm) space at the top and the bottom, fold the pastry over the filling. Fold the pastry strips over each other. Gently press down the edges so they stay shut.
• Lift the parchment paper onto the baking tray. Brush the top of the pastry braid with the whisked egg. Bake between 20 – 25 minutes until golden and puffed up.
• Remove from the oven and leave to cool for about 10 minutes before cutting. Cut into slices and serve hot.

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

Nutrition Facts

Caprese Puff Pastry

Amount Per Serving (1 serving)

Calories 226 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Trans Fat 0.002g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 37mg12%

Sodium 239mg10%

Potassium 97mg3%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 1g1%

Protein 8g16%

Vitamin A 445IU9%

Vitamin C 3mg4%

Calcium 127mg13%

Iron 1mg6%

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

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The post Caprese Puff Pastry appeared first on Julia's Cuisine.

If you have never had red pesto, it is delicious.  And for this recipe, I used the store bought stuff that comes in a jar. It’s easy! You can make it yourself using sun dried tomatoes, parmesan, garlic, pine nuts, basil and olive oil.  That is a basic recipe, but you get many variations.  This recipe is another take on my Red Pesto Tagliatelle.

Check out so many more Salads and Side dishes!

What Is This Pasta Salad Like

• Difficulty – A very easy pasta salad using minimal ingredients and all done in about 15 – 20 minutes. It does have to chill for best results though.
• Taste – If you love fresh pasta salads, this is a great place to start. It has a tangy tomato flavour from the red pesto and a crunchy bite from the fresh vegetables.
• Serving – This recipe makes between 4 – 6 servings. You can easily adjust the serving size in the recipe card at the end of the post.

What We Need To Make The Easy Red Pesto Pasta Salad

• Pasta – I used fusilli pasta.
• Bell peppers – A mix of red, green and yellow bell peppers.
• Onion – Either red or white onions will work great.
• Red pesto – This recipe uses a store bought jar of red pesto. Feel free to make your own if you like.
• Parmesan cheese – I added fresh grated parmesan cheese.

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

Instructions

1. Cook pasta – Cook pasta in boiling water for 8 minutes. Remove and drain. Rinse in cold water and drain until no more water comes out of the pasta. Transfer the pasta to a large bowl.
2. Assemble salad – Add the red pesto and stir well. Add all the vegetables and stir until combined well. Stir in parmesan cheese, reserving a small amount for garnish. Cover and refrigerate for one hour. Can be served cold or at room temperature.
3. Refrigerate – Will keep up to two days covered in the refrigerator.

Recipe Tips

• Cooking pasta – Don’t overcook your pasta or it may turn mushy in the pasta salad. I like to cook it al dente for best results.
• Dicing vegetables – Aim to dice the vegetables evenly and small. This salad is nice with small bites of freshness.
• Prep in advance – Allow for time to chill the salad for about an hour for the best taste!

Substutions

• Pasta – I used fusilli but you can use any spiral pasta, macaroni cut, rigatoni or penne pasta.
• Red pesto – For a complete flavour change you can add green pesto.
• Bell peppers – These work great but you could try finely diced carrot and celery.
• Herbs – Feel free to add additional fresh basil or parsley if you like.

What would go great with this Red Pesto Pasta Salad

• Chicken – The Grilled Barbecue Chicken Skewers would go fantastic with this for a great summer meal. Or even the Cheesy Barbecue Chicken Sliders.or my delicious Chicken Cutlet Sandwiches with Roasted Italian Peppers.
• Pork or Beef – Why not serve it alongside the Slow Cooker Barbecue Ribs or the Barbecue Beef Kebabs
• Seafood – The Grilled Shrimp with Chimichurri Salad would also be a great idea.

Frequently Asked Questions

Bacon Tomato Pasta Salad

This Bacon Tomato Pasta Salad is perfect to make all summer long. Loaded with grape tomatoes, smokey bacon, cubed mozzarella cheese and red onions all wrapped up in a light vinaigrette. A great dish for potlucks, barbecues or as a lunch any day of the week.

Check out this recipe

Zucchini Pasta Salad with a Lemon Vinaigrette

A fresh and light addition to your spring pasta dishes. This Zucchini Pasta Salad in a Lemon Vinaigrette is filled with seasonal zucchini, sun dried tomatoes and fresh mozzarella. Then topped off with a tangy vinaigrette. Make it for your next lunch or side dish to a weekend barbecue.

Check out this recipe

Roasted Cherry Tomato Orzo Pasta Salad

This quick and easy Roasted Cherry Tomato Orzo Pasta Salad can be enjoyed all summer long. Orzo combined with sweet roasted cherry tomatoes, sun dried tomatoes, herbs and fresh parmesan cheese.

Check out this recipe

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Easy Red Pesto Pasta Salad

Now that the weather is warming up, I'm starting to think about more Salads with Dinner. This Easy Red Pesto Pasta Salad was put together from start to finish in just 15 minutes and it's full of flavour from a jar of red pesto!

Prep Time10 minutes mins

Cook Time8 minutes mins

Total Time18 minutes mins

Course: Lunch, Salad, Side Dish

Cuisine: North American

Keyword: Pasta, pesto

Servings: 6 servings

Calories: 221kcal

Author: Julia Pinney

Ingredients

• 8 oz fusilli pasta uncooked
• 1/2 red onion diced small
• 1/2 red pepper diced small
• 1/2 green pepper diced small
• 1/2 yellow pepper diced small
• 1/2 cup red pesto
• 1/2 cup parmesan cheese finely grated

US Customary – Metric

Instructions

• Cook pasta in boiling water for 8 minutes. Remove and drain. Rinse in cold water and drain until no more water comes out of the pasta. Transfer the pasta to a large bowl.
• Add the red pesto and stir well. Add all the vegetables and stir until combined well. Stir in parmesan cheese, reserving a small amount for garnish. Cover and refrigerate for one hour. Can be served cold or at room temperature.
• Will keep up to two days covered in the refridgerator.

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

Nutrition Facts

Easy Red Pesto Pasta Salad

Amount Per Serving (1 serving)

Calories 221 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 7mg2%

Sodium 327mg14%

Potassium 178mg5%

Carbohydrates 35g12%

Fiber 3g13%

Sugar 4g4%

Protein 9g18%

Vitamin A 565IU11%

Vitamin C 41mg50%

Calcium 131mg13%

Iron 1mg6%

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

Thanks For Stopping By And Hope To See You Soon!

The post Easy Red Pesto Pasta Salad 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.

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

 If you’ve had a chance to check out my French Onion Chicken and Rice, you’ll love this dish! All cooked in one pan, easy to make, filling and tasty. This side dish can easily double up as a Vegetarian main course no problem at all!

What is This Rice Dish Like

• Difficulty – This is a pretty easy side dish to make. It’s all made in one pot and on the stove top and uses straight forward ingredients.
• Taste – A pretty basic but tasty weeknight dish. This dish uses thyme and oregano as well as heavy cream which gives it a great flavour.
• Serving – This dish makes between 4 – 6 servings.

Ingredients

• Olive oil – Olive oil is used to cook the dish.
• Mushrooms – I used fresh Portobello mushrooms, but any mushroom will work.
• Garlic – I used fresh minced garlic to cook with the mushroom for lots of flavour.
• Rice – This recipe used Basmati rice. You can use other long grain rice, just keep in time the cooking time may need adjusting.
• Cream – Heavy cream is added to give this dish a creamy texture.
• Seasonings – I added dried oregano, dried thyme, black pepper and salt.
• Spinach – Lots of fresh spinach is added to this stove top rice dish. You can use any kind of fresh spinach, but it’s best to avoid frozen as it will contain too much liquid.

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

Instructions

1. Cook mushrooms – Set a large skillet over medium heat and add the olive oil and mushrooms. Cook the mushrooms, stirring occasionally for about 8 minutes until they are golden brown. Add the garlic and stir it into the mushrooms.
2. Add rice to skillet – Add the uncooked rice to the skillet and stir really well into the mushrooms. Cook for 1 – 2 minutes.
3. Finish cooking dish – Pour in the chicken broth, heavy cream, oregano, thyme, black pepper and salt. Stir really well. Add the fresh spinach and give a quick stir. Cover, reduce heat to low and leave to cook until the rice is fully cooked, about 15 minutes.
4. Serve – Remove from heat when fully cooked and fluff with a fork. Serve hot from the stove.

Recipe Tips

• Prep ahead – You can prepare all the ingredients for this dish well before cooking time. If you have a busy day ahead and there’s time early on, prep and keep the ingredients in the fridge.
• Frying the rice – In the recipe card you will notice the rice gets added to the vegetables before the broth. By stirring it into the mushrooms before adding the broth, you will get a little more flavour into you rice and a better texture at the end.
• Cooking the rice – This rice cooked in exactly 15 minutes after the broth was added. Depending on what brand of rice you are using, it could take a little longer. Keep in mind to keep the rice covered over low heat and don’t stir it as it cooks. When you stir rice it becomes more creamy, like risotto. When the rice is fully cooked, you then fluff with a fork.

Substitutions

• Portobello mushrooms – Portobello mushrooms are not too different to any other white mushrooms or button mushrooms. They are from the same family, just a bit more mature lets say. Because of their maturity, they do have a slightly stronger flavour which works really well in this risotto. You can use white button mushrooms in their place.
• Basmati rice – Basmati rice and it’s a variety of long grain rice that cooks pretty quickly and is light and fluffy. If you don’t have any, make sure to chose another lomg grain rice to use in it’s place.
• Spinach – You can easily substitute baby spinach.

Serving

It’s great served along roasted chicken like the Roasted Spatchcock Chicken, Zesty Pan Seared Salmon, or even the Dijon Mustard Pork Medallions. You decide!

Frequently Asked Questions

Portobello Mushroom & Spinach 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 Portobello Mushroom & Spinach Risotto will have you going back for seconds.

Check out this recipe

Mushroom and Leek Wild Rice

This Mushroom & Leek Wild Rice is a wonderful side dish that can be enjoyed all year long. Made with long grain wild rice, leeks, fresh button mushrooms, vegetable broth and a few seasonings.

Check out this recipe

Mushroom and Ricotta Pasta

Dive into this decadent Mushroom and Ricotta Pasta dish any night of the week. A quick and easy pasta dish made with sauteed mushrooms and leeks in a creamy ricotta sauce topped with fresh grated parmesan cheese!

Check out this recipe

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Spinach Mushroom Rice

Make this one pot creamy Spinach Mushroom Rice for a side dish soon. Earthy mushrooms cooked with lots of garlic, fresh spinach and long grain rice. Done is 30 minutes and great with any of your favourite main courses.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Side Dish

Cuisine: North American

Keyword: mushrooms, rice dishes, stove top dishes

Servings: 6 servings

Calories: 238kcal

Author: Julia Pinney

Ingredients

• 2 tablespoons olive oil
• 8 ounces mushrooms cleaned and sliced
• 4 cloves garlic minced
• 1 cup Basmati rice
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 8 ounces fresh spinach

US Customary – Metric

Instructions

• Set a large skillet over medium heat and add the olive oil and mushrooms. Cook the mushrooms, stirring occasionally for about 8 minutes until they are golden brown. Add the garlic and stir it into the mushrooms.
• Add the uncooked rice to the skillet and stir really well into the mushrooms. Cook for 1 – 2 minutes.
• Pour in the chicken broth, heavy cream, oregano, thyme, black pepper and salt. Stir really well. Add the fresh spinach and give a quick stir. Cover, reduce heat to low and leave to cook until the rice is fully cooked, about 15 minutes.
• Remove from heat when fully cooked and fluff with a fork. Serve hot from the stove.

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

Nutrition Facts

Spinach Mushroom Rice

Amount Per Serving (1 serving)

Calories 238 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 24mg8%

Sodium 494mg21%

Potassium 202mg6%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 2g2%

Protein 5g10%

Vitamin A 305IU6%

Vitamin C 2mg2%

Calcium 34mg3%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You Soon!

The post Spinach Mushroom Rice appeared first on Julia's Cuisine.

If you’re a fan of Crispy Oven Fries, you are going to love these Beer Battered Onion Rings. These make a great appetizer or side dish. And if you’re planning a game night in, you need to put these on your menu!

What Are These Onion Rings Like

• Difficulty – This recipe is about medium difficulty to make. They aren’t complicated but you really have to pay attention to the cutting of the onions, the consistency of the batter and the frying. Please check the recipe tips section below to make sure yours turn out right.
• Taste – These have a crispy texture, onion flavour and a seasoned batter.
• Serving – This recipe will make about 4 servings as an appetizer or a side dish. You can adjust serving size in the recipe card at the end of the post.

Ingredients

• Onion – I used a large yellow onion and cut it into about 1/2 inch rings.
• Flour – All purpose flour is used as a base for the batter.
• Seasonings – I seasoned the flour with garlic powder, onion powder, paprika, oregano, salt and pepper.
• Egg – One large whisked egg is added to the batter.
• Beer – I used just regular ale beer for the batter. It creates a light batter that puffs up great!
• Vegetable oil – You can use any kind of vegetable oil for frying. I used sunflower oil for these onion rings.

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

Instructions

1. Make batter – In a large shallow bowl, sift together the flour, garlic powder, onion powder, paprika, oregano, salt and black pepper. Add the beaten egg and incorporate. Gradually pour in the beer until you have the desired consistency. Stir until you have a smooth batter.
2. Heat oil – Heat oil in a large heavy bottomed pan. Make sure the oil is at least a couple of inches deep in the pan so the onion rings are immersed in the oil.
3. Cook onion rings – When the oil is hot, dip each onion in the batter and coat evenly. Place in the hot oil. Cook until golden and cooked through. This will take about 3 minutes per batch. Remove from pan and let drain on paper towels. Repeat for remaining onion rings.
4. Serve – Serve these hot and fresh for best results.

Notes About The Onion Rings

• Don’t cut the onions too thick – The likely result will be hard onions on the inside that you have to chew through.   
• Peel the skin off the onions – Okay, so when you cut the onions into rings, you will notice that there is a thin skin that you can peel off. By taking this off the onions, they are less likely to come out of the batter when you bite into them.
• Batter just before frying – Dip one at a time in the batter and coat completely.  If there is excess batter on the onion ring, gently tap it off before cooking. 
• Check oil is ready – You will notice that it sizzles straight away.  Make sure the oil is not too hot to burn the onion rings.  So, test one or two before you get into cooking your big batch. 
• Watch onion rings as they cook – If you notice the batter is browning before the onions are cooking through on the inside, you will need to reduce the heat in your pan.  They should be golden brown and crispy with a crunch!  If they are under cooked they will be soggy. 
• Cook the onion rings in batches.  For this amount, it took about 4-5 batches to have them all cooked.  Remember, each batch only takes about 3 minutes to cook.  So, it isn’t as time consuming as you many think.

Substitutions

• Yellow onions – Alternatively you could use white onions for this recipe.
• Beer – I used a light ale beer with 5% alcohol. You can use alcohol free beer no problem at all.
• Vegetable oil – I used sunflower oil. You could use canola oil or peanut oil.
• Alternative cooking method – I fried these is shallow oil. You can cook them in your deep fryer, air fryer or even bake them in the oven.

Serving

Here’s a list of some great sauces to serve with these onion rings!

• Honey Garlic Sauce
• Blue Cheese Dip
• Classic Barbecue Sauce
• Sweet and Sour
• Dijon Mustard & Honey Dipping Sauce
• Garlic Alioli
• Minted Garlic Dip
• Sriracha
• Jalapeño
• Sweet-and-Sticky Sauces
• Ranch dressing
• Ketchup

Frequently Asked Questions

Crispy Oven Fries

What, french fries?  Yes, french fires!  Basic, easy and good.  You'll want to make these.  It's easy to associate fries with having to be fried, but these Crispy Oven Fries are perfect every time.  Take a look!

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How To Caramezlie Onions

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Beer Battered Onion Rings

Put down the take out menu and get these Beer Battered Onion Rings at home. Perfectly fried and crispy bites of deliciousness. Made with thick slices of onions, dredged in a beer batter and fried to perfection.

Prep Time20 minutes mins

Cook Time3 minutes mins

Total Time23 minutes mins

Course: Appetizer, Lunch, Side Dish

Cuisine: North American

Keyword: fast food, onion rings

Servings: 4 servings

Calories: 318kcal

Author: Julia Pinney

Ingredients

• 1 large onion peeled and cut into 1/2 inch rings
• 1 cup all purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg beaten
• 3/4 cup beer
• Vegetable oil for frying

US Customary – Metric

Instructions

• In a large shallow bowl, sift together the flour, garlic powder, onion powder, paprika, oregano, salt and black pepper. Add the beaten egg and incorporate. Gradually pour in the beer until you have the desired consistency. Stir until you have a smooth batter.
• Heat oil in a large heavy bottomed pan. Make sure the oil is at least a couple of inches deep in the pan so the onion rings are immersed in the oil.
• When the oil is hot, dip each onion in the batter and coat evenly. Place in the hot oil. Cook until golden and cooked through. This will take about 3 minutes per batch. Remove from pan and let drain on paper towels. Repeat for remaining onion rings.
• Serve these hot and fresh for best results.

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

Nutrition Facts

Beer Battered Onion Rings

Amount Per Serving (1 serving)

Calories 318 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 41mg14%

Sodium 606mg26%

Potassium 236mg7%

Carbohydrates 59g20%

Fiber 3g13%

Sugar 4g4%

Protein 9g18%

Vitamin A 306IU6%

Vitamin C 6mg7%

Calcium 40mg4%

Iron 3mg17%

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

Thanks For Stopping By & Hope To See You soon!

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