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.

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.

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

Nachos are always a hit at our place and these Loaded Veggie Nachos are fantastic! The fresh chopped vegetables gave them a very fresh flavour that you don’t want to miss out on!

What Are These Nachos Like

• Difficulty – This is a very easy recipe and requires no cooking skills at all. It’s all done in under 30 minutes!
• Taste – This dish has the classic nacho taste. The crisp nachos with fresh vegetables and melted cheese. A great Tex Mex appetizer for any party.
• Serving – This recipe makes 4 generous servings. It will easily serve more as part of a bigger spread. And in the recipe card at the end of the post you can easily adjust serving sizes.

Ingredients

• Bell peppers – I used a mix of red, yellow and green bell peppers.
• Onion – For these nachos, I used red onion. Adds a nice flavour as well as colour.
• Tomato – I also added a chopped tomato for freshness to the topping.
• Lime juice – Juice of one lime is added to the topping mix which adds a punch of flavour.
• Salt – I added a little salt to enhance the flavours.
• Tortilla chips – Make sure to buy thick tortilla chips. The thin ones will break apart and they won’t be strong enough to hold the toppings.
• Cheddar cheese – I used mild cheddar which worked really well for the nachos.
• Toppings – After mine were baked, I topped them with diced avocado, jalapeños and fresh cilantro.

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 350 degrees F/180 degrees C.
2. Make topping – In a medium bowl, combine the peppers, onions, tomatoes, lime juice and salt. Stir well to combine.
3. Assemble and bake – On a large oven proof sheet pan, spread out the nachos. Evenly spread over cheese and then the vegetables. Bake in oven for 10 – 12 minutes or until golden and bubbly.
4. Top and serve – Remove from oven and top with avocado, jalapeños, and fresh cilantro. Serve straight away.

Recipe Tips

• Prep ahead – The topping can be made up to 24 hours before using.
• Use sturdy nachos – It’s important to buy thick nachos for this recipe. They will hold up in the recipe and won’t fall apart.
• Dice everything the same size – To get a good bite, make sure to dice all the vegetables the same size.
• Deseed the tomato – Make sure to deseed the tomato before dicing. the centre of tomatoes contain a lot of juice and this will make the nachos soggy.
• Bake until crispy – These will be baked at about 10 minutes. Make sure they are nice and crispy before taking them out of the oven for best results.
• Serve hot – Nachos have to be served as soon as they come out of the oven. They will go a little soggy the longer they sit out before serving.

Substitutions

• Cheddar cheese – I used a pretty mild cheddar cheese but you could use an aged cheddar or Monterey Jack cheese.
• Peppers – A great alternative to the topping I made would be the Pico de Gallo.
• Toppings – I topped mine with jalapenos, avocado and cilantro. You can mix it up and serve salsa, sour cream, guacamole or any other of your favourite Tex Mex toppings.

Serving

• These Loaded Veggie Nachos would go great with the Avocado and Corn Salad, The Roasted Bell Pepper Quesadillas and the Mexican Style Rice. You can choose your favourite Tex Mex dishes to serve with them!

Frequently Asked Questions

Homemade Spicy Salsa

You can't ever have a party without salsa! So go on and make this Spicy Homemade Salsa for your next Friday night in. Break out the nachos and you're all set!

Check out this recipe

Fish Tacos with a Spicy Mango Salsa

These Fish Tacos with a Spicy Mango Salsa are the perfect way to celebrate any Taco Tuesday. Crispy fried fish topped with a lightly spiced fresh mango salsa!

Check out this recipe

Homemade Pico de Gallo

Homemade Pico de Gallo makes a great dip for tortilla chips, topping for tacos or even a salad. This Mexican dip is loaded with fresh tomatoes, onions, peppers, lime juice and cilantro.

Check out this recipe

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Loaded Veggie Nachos

Who doesn't love a big plate of nachos! These Loaded Veggie Nachos are full of fresh peppers, tomatoes, onions, jalapeños, avocado and cheese. A great starter or even main!

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Appetizer, Lunch, Side Dish

Cuisine: Mexican, North American, Tex Mex

Keyword: baked appetizers, nachos

Servings: 4 servings

Calories: 587kcal

Author: Julia Pinney

Ingredients

• 1/2 Red pepper diced
• 1/2 Yellow pepper diced
• 1/2 Green pepper diced
• 1/2 red Onion diced
• 1 Tomato deseeded and diced small
• Juice of one lime
• 1/2 teaspoon salt
• 8 ounces corn tortilla chips
• 1 1/2 Cups cheddar cheese grated
• 1 avocado diced
• 1/4 cup jalapeños
• Small bunch fresh cilantro optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C.
• In a medium bowl, combine the peppers, onions, tomatoes, lime juice and salt. Stir well to combine.
• On a large oven proof sheet pan, spread out the nachos. Evenly spread over cheese and then the vegetables. Bake in oven for 10 – 12 minutes or until golden and bubbly.
• Remove from oven and top with avocado, jalapeños, and fresh cilantro. Serve straight away.

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

Nutrition Facts

Loaded Veggie Nachos

Amount Per Serving (1 serving)

Calories 587 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 13g81%

Trans Fat 1g

Cholesterol 44mg15%

Sodium 519mg23%

Potassium 772mg22%

Carbohydrates 42g14%

Fiber 10g42%

Sugar 4g4%

Protein 16g32%

Vitamin A 1378IU28%

Vitamin C 74mg90%

Calcium 402mg40%

Iron 2mg11%

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

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The post Loaded Veggie Nachos appeared first on Julia's Cuisine.

Today I’m bringing you this quick and easy Mozzarella and Tomato Skillet Chicken dish. It is so easy, makes for a quick dinner, not many ingredients, and just very tasty. What more can I say really?

This chicken makes for a super easy supper.  It would be great alongside the Parmesan and Garlic Potato Wedges or even a fresh salad.  Both if you are feeling extra hungry. 

What’s This Chicken Dish Like

• Difficulty – Not only is this dish quick to prepare, it cooks in under 15 minutes. All in all, this is a very easy dish to put together.
• Taste – A tender chicken with a great tomato flavour with melted mozzarella cheese. A fresh and light tasting dish.
• Serving – This chicken dish will serve about 4 people. In the recipe card at the end of the post you can adjust the serving size to suit your needs.

Ingredients

• Chicken fillets – I used thin sliced chicken fillets for this recipe. The great thing about using chicken fillets is that they cook evenly and quickly.
• Seasonings – I seasoned the chicken with garlic powder, black pepper and salt.
• Olive oil – Olive oil is used to cook the chicken in the skillet.
• Tomatoes – I used Roma tomatoes for this dish. You want to use ripe tomatoes and try to avoid salad tomatoes. Salad tomatoes will be quite firm and you are looking for a softer and more ripe tomato.
• Mozzarella cheese – For best results, you should use fresh sliced mozzarella cheese.
• Parsley – I used fresh parsley to garnish the finished chicken dish.
• Balsamic reduction – A drizzle of balsamic reduction/glaze is used to drizzle over the finished chicken dish.

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

Instructions

1. Season the chicken – Season both sides of the chicken fillets with garlic powder, black pepper and salt. Set aside.
2. Cook chicken – Heat an oven proof large skillet on the stove top over high heat. Add the olive oil and bring to a sizzle for about a minute. Place the chicken fillets in the skillet and cook for about 3 minutes. Flip over and cook other side for a further 3 – 4 minutes or until chicken is cooked through. Remove from heat.
3. Top chicken and place under broiler – Cover each chicken fillet with tomato slices and then top with fresh mozzarella cheese. Place the skillet under the broiler/grill in the oven for about 5 minutes.
4. Garnish and serve – Remove from the oven and top with fresh parsley and a drizzle of balsamic reduction. Serve immediately.

Recipe Notes

• Thinly slice tomatoes – Make sure to slice the tomatoes thin so they are soft when the dish is finished.
• Use fresh mozzarella cheese – It’s best to use fresh mozzarella cheese for this recipe. Grated or sandwich mozzarella cheese won’t taste as fresh.

Substitutions

• Chicken fillets – If you don’t have chicken fillets, you could use chicken breast. If you use chicken breast, I recommend pounding them out to about 1/2 inch thickness. Keep in mind if using chicken breast, you will have to add a few extra minutes to the cooking time.
• Seasonings – You can add onion powder, a little paprika and/ or oregano to the seasoning of the chicken.
• Roma tomatoes – I used roma tomatoes to top the chicken. Alternatively, you could use pear tomatoes or any other ripe tomatoes like heirloom or vine tomatoes.
• Fresh parsley – Fresh basil would also work great for this dish.

Serving

Serve it with a fresh salad like the Greek Salad with Marinaded Feta or the 5 Minute Goat Cheese and Pecan Salad. Or if you’re looking for something more comforting, the Lemon Garlic Butter Pasta, , the Spiced Roasted Potatoes or the Easy Stove Top Mac and Cheese would be great.

Frequently Asked Questions

Skillet Chicken with Rice and Peas

Make this Skillet Chicken with Rice and Peas for dinner this week. A great combination of tender chicken pieces, fluffy rice and mixed vegetables makes it a complete one pot dinner.

Check out this recipe

Parmesan & Tomato Skillet Chicken

Pan seared chicken cutlets cooked in a rich tomato sauce and topped with lots of fresh parmesan cheese and fresh herbs. Make this Parmesan & Tomato Skillet Chicken for your next mid week dinner. Serve with some roasted potatoes and a green salad for a complete delicious dinner!

Check out this recipe

Skillet Chicken In A Creamy Sun Dried Tomato Sauce

Make this Skillet Chicken in a Creamy Sun Dried Tomato Sauce for your next dinner. Tender pieces of chicken cooked in a herb packed creamy sun dried tomato sauce. Great for weeknight dinners or casual entertaining.

Check out this recipe

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Mozzarella and Tomato Skillet Chicken

This Mozzarella & Tomato Skillet Chicken dinner is a fuss free way to get dinner on the table. Tender pieces of chicken topped with sliced tomatoes, mozzarella cheese and fresh chopped parsley. A great mid week dinner to serve with a fresh salad or even a pasta dish.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: North American

Keyword: chicken, mozzarella cheese, skillet

Servings: 4 servings

Calories: 370kcal

Author: Julia Pinney

Ingredients

• 1 lb chicken fillets
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 large tomatoes cut into thin slices
• 8 oz mozzarella cheese sliced
• Small bunch of fresh chopped parsley
• balsamic reduction Enough to just drizzle over finished dish

US Customary – Metric

Instructions

• Season both sides of the chicken fillets with garlic powder, black pepper and salt. Set aside.
• Heat an oven proof large skillet on the stove top over high heat. Add the olive oil and bring to a sizzle for about a minute. Place the chicken fillets in the skillet and cook for about 3 minutes. Flip over and cook other side for a further 3 – 4 minutes or until chicken is cooked through. Remove from heat.
• Cover each chicken fillet with tomato slices and then top with fresh mozzarella cheese. Place the skillet under the broiler/grill in the oven for about 5 minutes.
• Remove from the oven and top with fresh parsley and a drizzle of balsamic reduction. Serve immediately.

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

Nutrition Facts

Mozzarella and Tomato Skillet Chicken

Amount Per Serving (1 serving)

Calories 370 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 8g50%

Trans Fat 1g

Cholesterol 106mg35%

Sodium 403mg18%

Potassium 678mg19%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 34g68%

Vitamin A 1080IU22%

Vitamin C 15mg18%

Calcium 235mg24%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You soon!

The post Mozzarella and Tomato Skillet Chicken appeared first on Julia's Cuisine.

This might be my new favourite shrimp dish! Not only is this dish quick and easy, it’s absolutely delicious! Much like the Sheet Pan Shrimp and Peppers, this dish make a great quick dinner in the middle of the week. Serve it up with fluffy rice and some vegetables on the side and you’re all set!

Check out my 20 Best Shrimp Recipes!

What is This Shrimp Dish Like

• Difficulty – This recipe comes together really quick and uses only seven ingredients. If you purchase shrimp that don’t have to be peeled, you can have this recipe done in 10 minutes!
• Taste – These shrimp and tender and sweet. This recipe isn’t spicy at all, but you can add heat with chili flakes, chillies or even hot sauce.
• Serving – This recipe will serve 2 as a main course. But if you are serving it with rice, vegetables or anything else, you could get four servings.

Ingredients

• Shrimp – I used large frozen shrimp that were in their shells. I thawed and cleaned the shrimp keeping the tails in tact.
• Oil – This recipes uses sesame to add flavour to the shrimp.
• Garlic – I used quite a lot of fresh minced garlic to cook the shrimp.
• Lime juice – Juice of one lime is squeezed over the shrimp as they cook.
• Chili sauce – I used store bought sweet chili sauce for this recipe.
• Chives – Fresh chopped chives bring a bit of freshness to the finished dish.
• Sesame seeds – Sesame seeds are added to the finished dish for texture and flavour.

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

Instructions

1. Cook garlic – In a medium sized skillet set over high heat, add the sesame oil and garlic. Bring the garlic to a sizzle for about one minute.
2. Cook shrimp – Add the raw shrimp and give the pan a good shake. Cook the shrimp until they are almost cooked through, about 3 minutes. Squeeze over the lime juice and give the shrimp a good toss to coat. Pour over the sweet chili sauce, stir well and bring to a simmer. Remove from heat.
3. Garnish – Garnish with sesame seeds, fresh chopped chives and extra lime wedges if desired.
4. Serve – Great on their own or with a small side of rice.

Recipe Notes

• Type of shrimp to use – You can use fresh or frozen shrimp for this recipe. Just make sure they are raw shrimp. Precooked shrimp will end up being rubbery if you use them for this dish.
• Don’t over cook – Shrimp cook very quickly, so pay attention to cooking time. Shrimp will be fully cooked when the flesh is white and they curl up. Overcooked shrimp can tend to be chewy.

Substitutions

• Shrimp – I used large raw shrimp that were purchased in their shells. You can easily use pre peeled shrimp. Just make sure you use raw shrimp for this recipe.
• Sweet chili sauce – I used a bottle of store bought sweet chili sauce for this recipe. You can easily make your own. Or alternatively, you can use teriyaki sauce or any other sauces that you prefer.
• Additions – This is not a spicy dish at all. If you want to bring heat, add about 1/2 teaspoon of dried chili flakes to the skillet when you are frying the garlic.

Serving

This dish can easily be served as an Appetizer or a Main Course. You choose how you’d like to serve it up!

• Appetizer – I guarantee these would be a hit at a party. Just add cocktail sticks and napkins on the side and you’re all set.
• Main course – If serving this shrimp dish as a main course, consider serving it with fluffy white rice and some stir fried vegetables to make a complete meal.

Frequently Asked Questions

Sheet Pan Shrimp and Peppers

Add a little heat to you dinner table with this Sheet Pan Shrimp and Peppers dish. This is a easy to make sheet pan meal lightly spiced with a blend of cumin, paprika and cayenne for a little extra heat. Serve it up in warm tortillas with your favourite toppings.

Check out this recipe

Baked Cajun Shrimp

These Baked Cajun Shrimp come together quickly using a Homemade Cajun Seasoning. This shrimp dish is baked not fried and full of flavour with a little heat. Great served with lemon wedges or your favourite dipping sauces.

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

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Easy Sweet Chili Shrimp Recipe

Spice things up with this quick and Easy Sweet Chili Shrimp Recipe. Using just seven ingredients and in under 20 minutes you can have this on your dinner table.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Appetizer, Main Course

Cuisine: North American

Keyword: chili, shrimp

Servings: 4 servings

Calories: 173kcal

Author: Julia Pinney

Ingredients

• 1 lb raw shrimp peeled and de veined
• 2 tablespoons sesame oil
• 4 cloves garlic minced
• Juice of one lime
• 1/2 cup sweet chili sauce your choice of what kind
• 1 tablespoon fresh chopped chives
• 1 tablespoon sesame seeds

US Customary – Metric

Instructions

• In a medium sized skillet set over high heat, add the sesame oil and garlic. Bring the garlic to a sizzle for about one minute.
• Add the raw shrimp and give the pan a good shake. Cook the shrimp until they are almost cooked through, about 3 minutes. Squeeze over the lime juice and give the shrimp a good toss to coat. Pour over the sweet chili sauce, stir well and bring to a simmer. Remove from heat.
• Garnish with sesame seeds, fresh chopped chives and extra lime wedges if desired.
• Great on their own or with a small side of rice.

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

Nutrition Facts

Easy Sweet Chili Shrimp Recipe

Amount Per Serving (1 serving)

Calories 173 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 286mg95%

Sodium 883mg38%

Potassium 112mg3%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 24g48%

Vitamin A 30IU1%

Vitamin C 6mg7%

Calcium 189mg19%

Iron 3mg17%

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

Thanks For Stopping By & Hope To See You Soon!

The post Easy Sweet Chili Shrimp Recipe appeared first on Julia's Cuisine.

Here’s a great “fancied up” dish that you can make for your friends, family, for a special dinner or just a regular Tuesday. Honestly, these Balsamic Glazed Pork Medallions taste like a million bucks without the cost. If you had a chance to check out the Pork Medallions in a Dijon Mustard Sauce, you’ll love these.

What is this Pork Dish Like

• Difficulty – This recipe isn’t difficult to make and isn’t time consuming. However, I would say it’s a moderate difficulty. You want to get the sauce just right, so make sure not to boil it but also allow it time to thicken up!
• Taste – The pork is really tender with a crust made from the flour. The sauce is absolutely delicious, rich and decadent!
• Serving – As a main course, this pork dish, serves 4 people. In the recipe card at the end of the post you can easily adjust the serving size.

Ingredients

• Pork medallions – Pork medallions are a centre cut of a pork tenderloin.
• Flour – All purpose flour is used to coat the pork. It creates a crust on the pork and also thickens the sauce.
• Seasonings – This recipe just uses black pepper and salt.
• Olive oil – The pork medallions are cooked in olive oil.
• The sauce – This sauce is made from balsamic vinegar, honey, chicken broth and a little butter.

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

Instructions

1. Make flour coating – In a large shallow dish, combine the flour, salt and pepper. Stir to combine.
2. Coat the pork in the flour – Pat dry the pork medallions with paper towels. Add the pork medallions to the flour and coat both sides completely. Shake off any excess flour.
3. Sear the pork – In a large skillet set over high heat, add the olive oil. Heat for about 2 minutes and then add the pork medallions. Cook for about 2 minutes and then flip them over. Cook for a further 2 minutes and remove the pork from the pan.
4. Make the sauce – Reduce heat to medium and add the balsamic vinegar, honey and chicken broth. Whisk to combine and bring to a simmer. Reduce heat to medium low, add the butter and leave to thicken for about 2 minutes.
5. Add pork to the sauce – Add the pork medallions to the sauce, cover and cook for a further 5 minutes until the pork is cooked through.
6. Serve – Remove from heat and serve with the sauce with your choice of side dishes.

Recipe Tips

• Pat the pork dry – It’s important to pat the pork dry so the flour sticks when you coat the medallions.
• Prep ahead – The pork can be coated in the flour seasoning up to 8 hours before cooking. The sauce can be made the day before and reheated.
• Serve as soon as it’s cooked – This dish is best served fresh. Although you can cook the sauce before hand, cook the pork just before serving. It will have a tendency to dry out when reheated.

Substitutions

• Pork medallions – Pork medallions are a centre cut of a pork tenderloin. You could use a pork tenderloin for this recipe. Just keep in mind, it will take much longer to cook. A pork tenderloin will take about 30 – 40 minutes to cook on the stove top.

Serving Suggestions

There are so many options! It would go great with the Sauteed Wild Asparagus Couscous, Crispy Oven Roasted Baby Parmesan Potatoes, or even the Sheet Pan Vegetables. They are all great fresh options. And don’t forget you can check out the Side Dishes Section for many more recipes!

Frequently Asked Questions

Pork Medallions in a Dijon Mustard Sauce

Why don't we fancy things up a bit to head into the weekend. These seared Pork Medallions in a Dijon Mustard Sauce are a great Dinner for Two idea and quick and easy to boot. Take a look!

Check out this recipe

Simmered Pork Tenderloin Roast

You can't beat a great old fashioned pot roast for dinner. And this Simmered Pork Tenderloin Pot Roast is no exception. A tender pork roast cooked in garlic, wine, bay leaves and slow cooked sauteed onions. Your perfect family comfort food for any day of the week.

Check out this recipe

Creamy Stove Top Pork with Zucchini

Comfort food in July because sometimes you just need it. This Creamy Stove Top Pork & Zucchini is worth standing over the stove for, even in July. With tender pork loin chops topped off with a creamy & flavoursome sauce, it is sure to be a winner whatever the season.

Check out this recipe

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Pork Medallions with Balsamic Honey Glaze

Delicious and tender Pork Medallions with Balsamic Honey Glaze. An impressive yet easy stove top dinner using minimal ingredients that is great for a date night in!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: North American

Keyword: quick dinners, stove top dinners

Servings: 4 servings

Calories: 415kcal

Author: Julia Pinney

Ingredients

• 1 1/2 lbs pork medallions
• 1/4 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/3 cup balsamic vinegar
• 2 tablespoons honey
• 1/2 cup chicken broth
• 1 tablespoons butter

US Customary – Metric

Instructions

• In a large shallow dish, combine the flour, salt and pepper. Stir to combine.
• Pat dry the pork medallions with paper towels. Add the pork medallions to the flour and coat both sides completely. Shake off any excess flour.
• In a large skillet set over high heat, add the olive oil. Heat for about 2 minutes and then add the pork medallions. Cook for about 2 minutes and then flip them over. Cook for a further 2 minutes and remove the pork from the pan.
• Reduce heat to medium and add the balsamic vinegar, honey and chicken broth. Whisk to combine and bring to a simmer. Reduce heat to medium low, add the butter and leave to thicken for about 2 minutes.
• Add the pork medallions to the sauce, cover and cook for a further 5 minutes until the pork is cooked through.
• Remove from heat and serve with the sauce with your choice of side dishes.

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

Nutrition Facts

Pork Medallions with Balsamic Honey Glaze

Amount Per Serving (1 serving)

Calories 415 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 148mg49%

Sodium 523mg23%

Potassium 938mg27%

Carbohydrates 19g6%

Fiber 0.3g1%

Sugar 12g13%

Protein 48g96%

Vitamin A 6IU0%

Vitamin C 0.1mg0%

Calcium 24mg2%

Iron 3mg17%

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

Thanks For Stopping by & Hope to See You Soon!

The post Pork Medallions with Balsamic Honey Glaze appeared first on Julia's Cuisine.

You can never go wrong with Pasta! We love pasta dinners at our home, and this dish was no exception. If you love tangy flavours, this is a dish for you to dive into soon. And if you are a fan of capers, take a look at the Mushroom and Caper Pizza or the Cod Piccada with Sauteed Brussel Sprouts!

What is This Pasta Dish Like

• Difficulty – This is an easy to make dish that takes only 10 minutes to prep and cooks in under 20 minutes.
• Taste – A fresh and tangy pasta dish that isn’t creamy but brings so much flavour from the capers and roasted red peppers.
• Serving – This makes 4 servings as a main course. 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 ziti pasta for this recipe. Ziti pasta is very similar to penne pasta and you can find it in the pasta section of your supermarket.
• Olive oil – This recipes uses extra virgin olive oil.
• Onion – I used a small white onion finely diced.
• Garlic – Only use fresh garlic for this recipe as it adds so much flavour to the finished dish. I used 4 large cloves. I peeled and thinly sliced the garlic.
• Butter – I used unsalted butter, if you do use salted butter just omit the salt in the recipe.
• Capers – If you are new to using capers, they have quite a unique tangy flavour. They are often packed in little jars and can usually be found next to the olives in the supermarket.
• Roasted red peppers – For this dish, I used jar roasted red peppers. It saves time and makes the recipe really easy. Jar roasted red peppers can be found in most supermarkets.
• Pasta water – A little bit of the pasta water is added to the finished dish to incorporate all of the ingredients.
• Gruyere cheese – This isn’t an overly cheesy dish, but about 1/2 cup of Gruyere cheese is added for flavour and texture.
• Seasonings – I kept it simple with just salt and black pepper.
• Herbs – Just a little fresh chopped parsley.

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

Instructions

1. Cook pasta – Cook and drain the pasta according to package instructions. Reserve about 1/2 cup/120 ml of the pasta water for later.
2. Cook onions and garlic – In a medium sized skillet set over medium to high heat, add the olive oil and onions. Stir well and cook down for about 8 minutes until soft. Add the garlic slices, stir and cook for a further 3 minutes until the garlic is starting to soften.
3. Add capers and red peppers – Add 2 tablespoons of the butter and bring it to a sizzle, this will take about one minute. Add the capers and the red peppers and give a really good stir. Cook over medium heat for about 1 -2 minutes.
4. Finish dish – Add the pasta, pasta water, cheese, remaining tablespoon of butter, salt, pepper and parsley to the skillet and stir really well.
5. Garnish and serve – Serve immediately and garnish with extra cheese 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 garlic pieces in the pasta dish.
• Save pasta water – When you drain the pasta, make sure to reserve some of the pasta water. As this isn’t a creamy dish, the pasta water is important to add a more silky texture to the dish and so the cheese doesn’t all clump together.
• Time saving – When you are cooking the pasta, start cooking the onions and preparing the rest of the dish. This not only saves time, but ensures everything is ready at the same time.

Substitutions

• Pasta – I used Ziti pasta for this recipe. Alternatively, you could use pasta spirals, penne pasta or rotini.
• Onions – I used a small white onion. You could use brown onions, leeks or shallots for this dish.
• Gruyere cheese – Gruyere cheese is a hard Swiss cheese. It’s a little creamy and nutty in flavour. If you don’t have this cheese, parmesan makes a great alternative.
• Roasted Red Peppers  – I kept this recipe simple by using jar roasted red peppers. Alternatively, you could roast your own red bell peppers.

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

Roasted Red Pepper Quesadillas

Add these Roasted Bell Pepper Quesadillas to your dinner rotation soon. Using sweet roasted peppers, sharp cheddar cheese, a few spices and served with avocado and sour cream. Great for lunches and quick dinners.

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. 

Check out this recipe

Red Pepper & Spinach Bite Size Quiche

Whether you are hosting a party or a morning brunch, these cute little Red Pepper and Spinach Bite Sized Quiche would make a great addition to the table. A great little nibble to keep in mind for this time of year.

Check out this recipe

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Roasted Red Pepper Pasta with Capers

Make this quick and tasty Roasted Red Pepper Pasta with Capers for a delicious dinner soon! This pasta dish uses jar roasted red peppers to make this a quick dish and delivers big on flavour.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: capers, quick dinners, roasted peppers

Servings: 4 servings

Calories: 435kcal

Author: Julia Pinney

Ingredients

• 8 oz penne pasta
• 2 tablespoons olive oil
• 1 small onion finely diced
• 4 cloves garlic peeled and thinly sliced
• 3 tablespoons butter divided
• 2 tablespoons capers
• 1 cup roasted red peppers
• 1/2 cup reserved pasta water
• 1/2 cup Gruyere cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• small bunch of fresh chopped parsley

US Customary – Metric

Instructions

• Cook and drain the pasta according to package instructions. Reserve about 1/2 cup/120 ml of the pasta water for later.
• In a medium sized skillet set over medium to high heat, add the olive oil and onions. Stir well and cook down for about 8 minutes until soft. Add the garlic slices, stir and cook for a further 3 minutes until the garlic is starting to soften.
• Add 2 tablespoons of the butter and bring it to a sizzle, this will take about one minute. Add the capers and the red peppers and give a really good stir. Cook over medium heat for about 1 -2 minutes.
• Add the pasta, pasta water, cheese, remaining tablespoon of butter, salt, pepper and parsley to the skillet and stir really well.
• Serve immediately and garnish with extra cheese and black pepper if desired.

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

Nutrition Facts

Roasted Red Pepper Pasta with Capers

Amount Per Serving (1 serving)

Calories 435 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 10g63%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 41mg14%

Sodium 1071mg47%

Potassium 236mg7%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 2g2%

Protein 13g26%

Vitamin A 608IU12%

Vitamin C 19mg23%

Calcium 208mg21%

Iron 1mg6%

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

Thanks For Stopping by & Hope To See You Soon!

The post Roasted Red Pepper Pasta with Capers appeared first on Julia's Cuisine.

Summer is the time to keep dinners light and easy. With this Summer Pasta with Peas and Parmesan you can do just that. Much like the Creamy Parpadelle with Asparagus, this a super tasty, easy and light dish to make all summer long.

What’s This Pasta Dish Like

• Difficulty – A super easy dish to make that comes together in under 30 minutes!
• Taste – This dish has a light and fresh taste which makes it perfect for summer. It has a creamy texture but doesn’t yield a lot of sauce.
• Serving – This pasta dish makes four good sized servings. You can easily adjust the servings in the recipe card at the end of the post.

Ingredients

• Pasta – This recipe uses rigatoni pasta.
• Onion – I used a small white onion.
• Oil – Olive oil works great in this recipe
• Garlic – I used a small amount of minced garlic to add a punch to the sauce.
• Cream – Heavy cream is used to make the rich pasta sauce.
• Pasta water – This recipe uses reserved pasta water from cooking water. Pasta water has starch and adds to thickening the sauce.
• Peas – Frozen peas work great.
• Butter – A small amount of butter is added to the final touches of the pasta dish to make the sauce a little creamier.
• Herbs – I used fresh parsley
• Seasonings – I used salt and black pepper
• Cheese – Finely grated parmesan cheese is added at the end to complete the dish.

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

Instructions

• Cook pasta – Cook pasta according to package. Drain, reserving 1 cup of pasta water. Set aside.
• Cook onions – While the pasta is cooking, heat a medium skillet over medium heat. Add the olive oil and onions. Stir well and allow the onions to cook down for about 5 – 8 minutes until soft. Add the garlic and stir. Cook for a further minute or so.
• Make sauce and finish dish – Pour the cooking cream into the skillet, whisking as you pour. Add the pasta water and continue to whisk. Bring to a gentle boil and reduce heat to medium low. Add the pasta, peas, butter, cheese, salt, pepper and fresh parsley. Stir well to coat completely. Remove from heat and serve immediately.

Recipe Notes

• Make sure to reserve the pasta water – This is important for thickening and making the sauce. The starch from the pasta water will help thicken the sauce.
• Multi task – This dish comes together pretty quickly. Just keep in mind you should get the pasta going when you are making the sauce.

Substitutions and Additions

• Frozen peas – These worked really well in this recipe and I highly recommend them. They added a nice sweetness to the dish. You could use fresh peas. If using fresh, you will have to steam them for about 3 – 5 minutes longer.
• Rigatoni pasta – This wide pasta works wonderfully with this dish. You could use pasta spirals, penne pasta or even spaghetti or tagliatelle.
• Heavy cream – Heavy cream works well for the rich sauce for this pasta dish. Alternatively, you could use half and half or light cream. Both of these alternatives will work.
• Herbs – I used fresh parsley, but fresh mint or fresh basil would work well also.
• Additions – You could add cooked cubed chicken, tuna, cooked salmon or even Italian sausage to make this a more substantial meal.

What to Serve With This Summer Pasta Dish

Looking to complete your summer dinner table? Serve this with the Bacon and Tomato Salad and the tasty little Caprice Salad Sticks! If you’d like to make it a side dish, why not serve it with the Crispy Fried Chicken Cutlets.

Frequently Asked Questions

Lemon Pasta with Spinach

Super simple pasta! Sometimes simple is best and it doesn't get a whole lot easier than this Lemon Pasta with Spinach. On the table under half an hour and makes for the perfect spring time dinner or even lunch.

Check out this recipe

Lemon Garlic Butter Pasta

This Lemon Garlic Butter Pasta is easy, quick and very satisfying. Tender cooked pasta in a creamy butter & lemon pasta sauce. Using fresh lemon juice and zest for the best flavour. Put it on your dinner rotation this week!

Check out this recipe

Creamy Parpadelle with Asparagus

Creamy pasta dishes are great any time of year, even in the summer. This Creamy Parpadelle with Asparagus is full of creamy richness and on your dinner table in just 15 minutes! A great dinner at the end of a busy day.

Check out this recipe

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Summer Pasta with Peas and Parmesan

Make this quick and easy Summer Pasta with Peas and Parmesan soon. A light and easy dish made with rigatoni pasta, parmesan cheese and fresh summer peas. It comes together quick and makes for a delicious summer dinner.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: easy pasta, stove top pasta, summer pasta

Servings: 4 servings

Calories: 575kcal

Author: Julia Pinney

Ingredients

• 8 oz rigatoni pasta
• 1 small onion finely diced
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 cup heavy cream
• 3/4 cup pasta water reserved from cooking the pasta
• 1 cup green peas thawed
• 1 tbsp butter
• small bunch fresh chopped parsley
• 1 tsp salt
• 1 tsp black pepper
• 3/4 cup parmesan cheese finely grated

US Customary – Metric

Instructions

• Cook pasta according to package. Drain, reserving 1 cup of pasta water. Set aside.
• While the pasta is cooking, heat a medium skillet over medium heat. Add the olive oil and onions. Stir well and allow the onions to cook down for about 5 – 8 minutes until soft. Add the garlic and stir. Cook for a further minute or so.
• Pour the cooking cream into the skillet, whisking as you pour. Add the pasta water and continue to whisk. Bring to a gentle boil and reduce heat to medium low. Add the pasta, peas, butter, cheese, salt, pepper and fresh parsley. Stir well to coat completely. Remove from heat and serve immediately.

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

Nutrition Facts

Summer Pasta with Peas and Parmesan

Amount Per Serving (1 serving)

Calories 575 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 19g119%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 88mg29%

Sodium 928mg40%

Potassium 302mg9%

Carbohydrates 51g17%

Fiber 4g17%

Sugar 5g6%

Protein 18g36%

Vitamin A 1389IU28%

Vitamin C 15mg18%

Calcium 290mg29%

Iron 2mg11%

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

Thanks for Stopping By & Hope To See You Soon!

The post Summer Pasta with Peas and Parmesan appeared first on Julia's Cuisine.

What are These Chicken Tenders 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 on the table in 30 minutes.
• 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 serves four people. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Chicken – This recipe uses chicken tenders.
• Teriyaki sauce – I made a homemade teriyaki sauce for this recipe which uses soy sauce, brown sugar, honey, garlic, ginger, corn flour and water.
• Garnish – I finished off the chicken tenders with sesame seeds and finely diced spring onions.

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

Instructions

1. Make cornflour mixture – In a small glass, combine the two tablespoons of cornflour 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, garlic and ginger. 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 leave to cool.
3. Marinade chicken – Coat the chicken tenders in the teriyaki sauce and stir well to coat completely.
4. Grill chicken – Set the grill to medium heat. Place the chicken tenders on the grill and cook for about 5 minutes. Turn the tenders over and cook for a further 5 minutes or until the chicken is cooked through. Baste with extra sauce while cooking.
5. Garnish and serve – Remove from barbecue and garnish with sesame seeds and chopped spring onions.

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.
• 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 Methods

• Chicken tenders – I used pretty small sized chicken tenders for this recipe. You could use whole chicken breast. You could cut the chicken in small pieces and put it on skewer sticks. 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

Teriyaki Beef Meatballs

Delicious and tender Teriyaki Beef Meatballs. Your perfect weeknight dinner served alongside some Garlic Butter Drizzled Carrots and fluffy Basmati Rice.

Check out this recipe

Oven Baked Teriyaki Chicken Thighs

Easy Oven Baked Teriyaki Chicken Thighs makes a great dinner. This recipe comes together quickly using a homemade teriyaki sauce that requires no marinade time.

Check out this recipe

Easy Teriyaki Shrimp & Rice

Get dinner on the table in a hurry with this Easy Teriyaki Shrimp and Rice. A great mid week meal using rice, shrimp and peas all done in one pot.

Check out this recipe

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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!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: North American

Keyword: quick dinners, teriyaki sauce

Servings: 4 servings

Calories: 272kcal

Author: Julia Pinney

Ingredients

• 1 lb chicken tenders
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons honey
• 2 cloves garlic minced
• 1 inch piece fresh ginger finely grated
• 2 tablespoons corn flour
• 1 cup water
• 2 tablespoons sesame seeds
• 2 spring onions finely diced

US Customary – Metric

Instructions

• In a small glass, combine the two tablespoons of cornflour 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, garlic and ginger. 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 leave to cool.
• Coat the chicken tenders in the teriyaki sauce and stir well to coat completely.
• Set the grill to medium heat. Place the chicken tenders on the grill and cook for about 5 minutes. Turn the tenders over and cook for a further 5 minutes or until the chicken is cooked through. Baste with extra sauce while cooking.
• Remove from barbecue and garnish with sesame seeds and chopped spring onions.

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

Nutrition Facts

Grilled Teriyaki Chicken Tenders

Amount Per Serving (1 serving)

Calories 272 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 73mg24%

Sodium 2342mg102%

Potassium 544mg16%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 23g26%

Protein 28g56%

Vitamin A 96IU2%

Vitamin C 3mg4%

Calcium 70mg7%

Iron 2mg11%

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

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

Delicious dinners don’t have to be time consuming or complicated. You can easily get a quick dinner on the table that’s full of flavour and not boring any day of the week. Dinners like the Red Thai Chicken Curry and the Lemon Crusted Baked Cod are other examples of easy and tasty dinners that you really can make in a hurry.

What is This Salmon & Lentil Dish Like

• Difficulty – This is a two part dish that’s really easy to make and on the table in 30 minutes!
• Taste – This salmon and lentil dish has a fantastic flavour . The salmon is perfectly charred on the outside and tender and flaky inside. The lentils have a soft yet flavourful taste from the mustard and tarragon. it’s also a healthy dish with under 400 calories per serving.
• Serving – This recipe makes four modest servings. If you are looking for bigger portions, I’d recommend doubling the recipe. You can easily do that in the recipe card at the bottom of the post.

Ingredients

• Salmon – I used 4 small salmon fillets for this dish.
• Lentils – This dish used precooked brown lentils.
• Leek – Leeks add a wonderful earthy flavour to dishes. They are part of the onion family but not as sharp as onions.
• Garlic – Fresh minced garlic.
• Lemon – I used fresh squeezed lemon juice.
• Parsley – Fresh chopped parsley.
• Tarragon – I used dried tarragon for a great flavour.
• Mustard – Grainy Dijon mustard was used in this recipe.
• Balsamic Vinegar – This adds a nice punch to the lentils
• Butter – I used butter to cook the lentils as well as the salmon.
• Seasonings – Table salt and black pepper.

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

Instructions

1. Make mustard mixture – In a small bowl, combine the mustard, juice of half a lemon, fresh chopped parsley, tarragon, salt and pepper. Stir and set aside
2. Cook lentils – In a large skillet set over high heat add 2 tablespoons of butter and about 1/2 of the garlic. Give a good stir and toss in the leeks. Stir for a minute and let cook for about 5 -8 minutes to cook and brown. Add the lentils, the mustard mixture and the balsamic vinegar. Stir and cook for about 1-2 minutes. Remove from heat and set aside.
3. Cook salmon – With a medium skillet set over medium heat, add the remaining butter and garlic. Season the salmon fillets with salt and add to the pan. Cook on each side for about 4 minutes. Squeeze over lemon juice and remove from pan.
4. Serve – Serve the salmon over the lentils, top with parsley garnish and fresh black pepper.

Recipe Tips

• Time saving – I used a jar of precooked lentils. This saves so much time in putting together this recipe . If you cook lentils from dry, they will take about 30 extra minutes.
• Multi tasking – While the lentil dish is finishing off, cook the salmon. This way both dishes will be ready at the same time.
• Don’t overcook salmon – If you overcook the salmon, it will dry out. So be careful. Times will vary depending on the thickness of your salmon. My salmon pieces were about 3/4 inch thickness and I cooked the first side for four minutes and then flipped and cooked for a further three minutes.

Substitutions

• Precooked lentils – I used precooked jar lentils. This is easy and convenient. You could use dry lentils and cook them yourself. Lentil will cook in boiling water in about 30 minutes.
• Grainy Dijon Mustard – I you don’t have or don’t prefer grainy mustard, you can just use regular Dijon Mustard for these lentils.
• Dried Tarragon – Dried tarragon adds a wonderful flavour to this recipe. Alternatively, you could use fresh tarragon, fresh chives or dried oregano with similar results.

Serving Suggestions

This salmon and lentil dish is whole meal on it’s own. It would go great with some Stove Top Nann Bread on the side and Tzatziki for a bigger meal. It’s a great meal to serve through the week on busy days or save for entertaining at the weekends.

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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.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: French

Keyword: lentils, salmon

Servings: 4 servings

Calories: 369kcal

Author: Julia Pinney

Ingredients

• 4 Salmon fillets
• 2 cups cooked lentils drained and rinsed
• 1 Leek thinly slices cross ways and cut into small pieces
• 4 cloves garlic minced and divided
• Juice of one lemon
• Small bunch fresh chopped parsley divided
• 1 Teaspoon dried tarragon
• 1 Tablespoon Grainy Dijon mustard
• 2 Tablespoons balsamic vinegar
• 4 tablespoon butter divided
• 1/2 teaspoon Sea salt
• 1/2 teaspoon black pepper

US Customary – Metric

Instructions

• In a small bowl, combine the mustard, juice of half a lemon, fresh chopped parsley, tarragon, salt and pepper. Stir and set aside
• In a large skillet set over high heat add 2 tablespoons of butter and about 1/2 of the garlic. Give a good stir and toss in the leeks. Stir for a minute and let cook for about 5 -8 minutes to cook and brown. Add the lentils, the mustard mixture and the balsamic vinegar. Stir and cook for about 1-2 minutes. Remove from heat and set aside.
• With a medium skillet set over medium heat, add the remaining butter and garlic. Season the salmon fillets with salt and add to the pan. Cook on each side for about 4 minutes. Squeeze over lemon juice and remove from pan.
• Serve the salmon over the lentils, top with parsley garnish and fresh black pepper.

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

Notes

1. This recipe uses cooked lentils.  If you are using dry lentils, you will need to use about one cup of dry lentils and cook them before making this dish.  
2. If using dry lentils, add the dry lentils to about 3 cups of boiling water.  Cook for about 30 minutes until soft.  Drain and rinse.

Nutrition Facts

Salmon with Herb Butter Lentils

Amount Per Serving (1 serving)

Calories 369 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 9g56%

Cholesterol 124mg41%

Sodium 182mg8%

Potassium 909mg26%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 35g70%

Vitamin A 810IU16%

Vitamin C 4mg5%

Calcium 48mg5%

Iron 2mg11%

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

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