Hello friends! Can I take a second to just say that summer has arrived in full force for use here in southern Spain. I am not ready, like really not ready at all. I know that many of you are looking forward to longer days, warmer temps and that slow transition to summer. Well, you can take our extreme heat this week…..lol! So, with that being said, I am just on a go slow with cooking and making more Salads, sandwiches and Quick Dinners.

For years, I’ve been making this easy crostini recipe and am finally bringing it to you all today. Fresh, easy, light and perfect for summer.

Check out More Than 10 Great Bruschetta Recipes!

What Is This Crostini Like

• Difficulty – This recipe is so easy! It requires only 6 ingredients and is put together in about 10 minutes.
• Taste – If you love fresh flavours and crispy bread, this is the crostini for you. It’s crisp and light and can even be used with a dip.
• Serving – I got 16 slices out of this, but it’s an approximation. You can easily double the recipe up for a bigger crowd by using 2 or more baguettes.

Ingredients

• Baguette bread – I used a traditional long baguette that I bought in the supermarket. Baguette bread can be often found at the bakery section of your local supermarket.
• Parsley – Fresh parsley gives a great flavour to this crostini. I used a lot of fresh minced parsley, so don’t skip out on it!
• Olive oil – This recipe uses extra virgin olive oil.
• Garlic – Garlic gives a great punch of flavour to the crostini. It’s best to use fresh minced garlic.
• Parmesan cheese – Finely grated parmesan cheese is mixed into the topping for extra flavour and texture.
• Salt – Regular table salt helps enhance the flavour.

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. Have ready a large baking tray and drizzle over the one tablespoon of olive oil.
2. Cut the bread – Cut the baguette into thin slices on the diagonal. I got 16 slices from my baguette. You may get more or less depending on the size of your baguette and how thick you cut your slices. Place the bread slices on the baking tray and set aside.
3. Make the topping – In a small bowl, combine the parsley, olive oil, garlic, parmesan cheese and salt. Stir well to combine.
4. Assemble the crostini and bake – Spoon the mixture topping over all the bread pieces and spread out evenly. Place in the oven for about 15 minutes or until the bread is crispy and golden.
5. Serve – Remove from oven and serve hot.

Recipe Tips

• Prep ahead – You can make the topping up to 3 – 4 days before and store it in an airtight container in the fridge.
• Cutting the bread – Use a serrated knife to make sure it’s easy to cut the bread and so it doesn’t flatten out too much when cutting.
• Baking time – Mine baked to a crisp texture in 15 minutes. You may want yours a little softer. Take them out a few minutes earlier if you don’t want it as crisp.

Substitutions

• Baguette bread – If you don’t have baguette bread, you can use any rustic style bread. Avoid using any kind sandwich or sliced prepacked bread.
• Olive oil – If you don’t prefer the taste of olive oil, you can easily use melted butter. It will still work the same.
• Parmesan cheese – The little bit of parmesan cheese adds a great extra flavour profile. If you prefer, you can easily omit this ingredient.

Serving

Serve this up with all your Pasta or Risotto dishes. It can even stand alone as an appetizer served with some of the following dips that you will love.

• Lemon Ricotta Dip
• Creamy Homemade Ranch Dip
• Caramelized Onion Dip
• Classic Homemade Hummus

Frequently Asked Questions

BLT Bruschetta

Take a spin on the classic BLT sandwich and turn it into this BLT Bruschetta with a twist. Crisp baguette bread spread with a herb cream cheese and topped with ripe cherry tomatoes, crisp iceberg lettuce and salty crisp bacon. The perfect summer appetizer!

Check out this recipe

Lemon Ricotta Bruschetta

This Lemon Ricotta Bruschetta is a wonderful blend of crisp bread topped with soft ricotta cheese, zesty lemon and a twist of fresh mint! A wonderful summer appetizer that you can whip up in no time at all!

Check out this recipe

Roasted Tomato and Feta Bruschetta

You can’t beat a great bruschetta recipe. And with seasonal tomatoes everywhere at the moment, this Roasted Tomato and Feta Bruschetta is one to make. Crispy baguette bread topped with sweet roasted tomatoes, salty feta cheese and fresh basil. These make a great lunch, before dinner nibble or as part of a bigger summer appetizer selection.

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Garlic Parmesan Crostini

Try this Garlic Parmesan Crostini for an easy appetizer or side dish to dinner. Garlic and parmesan crisp bread that's easy to make, uses few ingredients and delicious!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: Italian, Mediterranean

Keyword: italian appetizers, parmesan cheese

Servings: 16 crostini slices

Calories: 78kcal

Author: Julia Pinney

Ingredients

• 1 tablespoon olive oil
• 1 baguette
• 4 tablespoons parsley finely chopped or minced
• 1/4 cup olive oil (yes olive oil is meant to be listed twice)
• 3 cloves garlic minced
• 1/4 cup parmesan cheese finely grated
• 1/2 teaspoon salt

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Have ready a large baking tray and drizzle over the one tablespoon of olive oil.
• Cut the baguette into thin slices on the diagonal. I got 16 slices from my baguette. You may get more or less depending on the size of your baguette and how thick you cut your slices. Place the bread slices on the baking tray and set aside.
• In a small bowl, combine the parsley, olive oil, garlic, parmesan cheese and salt. Stir well to combine.
• Spoon the mixture topping over all the bread pieces and spread out evenly. Place in the oven for about 15 minutes or until the bread is crispy and golden.
• Remove from oven and serve hot.

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

Nutrition Facts

Garlic Parmesan Crostini

Amount Per Serving (1 serving)

Calories 78 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 1mg0%

Sodium 195mg8%

Potassium 29mg1%

Carbohydrates 8g3%

Fiber 0.4g2%

Sugar 1g1%

Protein 2g4%

Vitamin A 96IU2%

Vitamin C 2mg2%

Calcium 37mg4%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You Soon!

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

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

What Is This Spaghetti Dish Like

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

Ingredients

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

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

Instructions

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

Recipe Tips

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

Substitutions

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

Serving

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

Frequently Asked Questions

Garlic Mushroom Spagehtti

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

Check out this recipe

Sun Dried Tomato & Bacon Spaghetti

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

Check out this recipe

Spaghetti Bolognese

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

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

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.

Thanks For Stopping by & Hope To See You Soon!

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

It’s that time of year again, when I am on the hunt to make new Appetizers. Friday night is always my night off from cooking a dinner. We usually opt to have snack type food for a more casual evening. This quick little appetizer didn’t disappoint at all. I loved it! To me it was the perfect simple mix of flavours and textures. It would go great with any of your appetizer nights in or to serve with drinks or before a dinner.

What is This Appeitzer Like

• Difficulty – This is a super easy recipes to make. It’s all done in under 15 minutes. BUT, it does have a marinade time of two hours to completely combine the flavours. So, keep this in mind if you are planning on entertaining with friends and are planning to put it together at the last minute.
• Taste – This dish is for the olive lover! It’s heavy on olives and tangy flavours. So, if those are your flavours, this is your next appetizer!
• Serving – This will make about 8 servings as an appetizer or a snack food. You can easily adjust serving size in the recipe card at the bottom of the post.

Ingredients

• Red bell pepper – I cut one small red pepper into small pieces to add to the antipasto mix. It added a great colour pop and added a nice flavour.
• Peperoncino – You can generally buy these in cans or jars at your local supermarket. They are a hot Italian pepper and are small in size and green. Often can might be sliced up or whole. The ones I used were whole.
• Olives – I used a mix of both green olives and black kalamata olives.
• Cheddar cheese – I decided to use a sharp cheddar for this dish.
• Olive oil – I used olive oil for the base of the marinade for the olives and cheese.
• Vinegar – This recipe uses white wine vinegar, but you could use any white vinegar that you like.
• Herbs and spices – I added a mix of oregano, thyme, dried chili flakes, salt and pepper.

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

Instructions

1. Make marinade – In a small glass bowl, combine the olive oil, white wine vinegar, oregano, thyme, dried chilli flakes, salt and black pepper. Stir well to combine and set aside.
2. Combine all ingredients – In a large bowl, combine the red pepper pieces, peperoncino green olives, black olives, and sharp cheddar cheese. Pour over marinade and stir really well to combine. Cover and refrigerate for 2 hours or up to overnight.
3. Serve – Remove from fridge and bring to room temperature before serving.

Recipe Tips

• Adjust flavours to liking – This recipe has a vinaigrette based marinade. Taste it to see if you like it and adjust accordingly. Some people prefer more olive oil and others prefer more vinegar. You decide what you like best.
• Make ahead marinade – You can easily make the marinade and keep it in the fridge up to a week before using. Just store it in a jar and keep it in the fridge.
• Bring to room temperature – It’s important to bring this dish to room temperature before serving. The marinade thickens in the fridge and it really needs to be at room temperature for best results when serving.

Substitutions

• Olives – I used both green olives and Kalamata olives. You can use a variety of any of your favourite olives like stuffed green olives.
• Red peppers – You can omit these or add green, yellow or orange peppers.
• Cheese – I loved the flavour of sharp cheddar. But feel free to use another flavour like Feta, Gouda, Havarti or any other cheese you like.
• Additions – You can add small pieces of cured meats like salami or pepperoni just before serving if you like.
• Fresh herbs – Feel free to add a pop of fresh parsley or even basil when serving.

Serving

This is a great dish to serve before a dinner, with drinks, when entertaining or as a quick snack food. You could even jar it up and give it as a gift to your foodie friends! And here are some other great dishes to serve alongside these Marinated Olives and Cheese.

• Baguette Bread
• Stove Top Nann Bread
• Classic Homemade Hummus Recipe
• Easy Sausage Rolls

Frequently Asked Questions

Marinaded Feta

If I had to pick a favourite cheese, I think it has to be Feta! And this Marinaded Feta with herbs and spices just brings it to a whole new level of deliciousness. Serve it in a salad, on it's own as an appetizer, on bruschetta or dressed up on cocktail sticks. However you choose to serve your Marinaded Feta, it won't disappoint!

Check out this recipe

Tomato and Feta Bites

Here's a quick and tasty appetizer that you can put together in minutes. Tomato & Feta Bites are a great make ahead nibble food for parties.

Check out this recipe

Caprice Salad Sticks

If you're looking for a super quick and easy appetizer, make these Caprice Salad Sticks! A fresh little salad on a stick that takes minutes to put together and is sure to be a crowd pleaser.

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Marinated Cheese & Olives

Make this easy and tasty Marinated Cheese & Olives appetizer for your next get together. A mix of olives, sharp cheddar cheese, red peppers and peperoncino peppers wrapped up in a spicy marinade!

Prep Time15 minutes mins

Chill time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Course: Appetizer

Cuisine: Italian

Keyword: antipasto, cold appetizers, no cook appetizers, olives

Servings: 8 servings

Calories: 211kcal

Author: Julia Pinney

Ingredients

• 1 small red pepper cut into about 2 inch pieces
• 3/4 cup peperoncino drained
• 3/4 cup green olives
• 3/4 cup kalamata olives
• 6 oz sharp cheddar cheese
• 1/3 cup olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/4 teaspoon dried chili flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

US Customary – Metric

Instructions

• In a small glass bowl, combine the olive oil, white wine vinegar, oregano, thyme, dried chilli flakes, salt and black pepper. Stir well to combine and set aside.
• In a large bowl, combine the red pepper pieces, peperoncino, green olives, black olives, and sharp cheddar cheese. Pour over marinade and stir really well to combine. Cover and refrigerate for 2 hours or up to overnight.
• Remove from fridge and bring to room temperature before serving.

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

Nutrition Facts

Marinated Cheese & Olives

Amount Per Serving (1 serving)

Calories 211 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 6g38%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 21mg7%

Sodium 610mg27%

Potassium 84mg2%

Carbohydrates 3g1%

Fiber 2g8%

Sugar 1g1%

Protein 6g12%

Vitamin A 669IU13%

Vitamin C 22mg27%

Calcium 169mg17%

Iron 0.4mg2%

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

Thanks For Stopping By & Hope To See You Soon!

The post Marinated Olives and Cheese appeared first on Julia's Cuisine.

After making the Glazed Soy Ginger Chicken Thighs recipe last week, I decided I had to use that same method with different flavours. And the results were delicious! Okay, I don’t use capers often, as they are not loved by all at our place. But every now and then, I’ll pick up a jar and make something new with capers. The Mushroom and Caper Pizza is a great recipe example of making capers taste great. And I have a Roasted Red Pepper Pasta with Capers dish that is also a unique dish that uses up capers. Take a browse if you like. And now, let’s take a look at this chicken!

What is This Chicken Dish Like

• Difficulty – This recipe is pretty easy and does’t require too many ingredients. There is a recipe tip section about cooking the chicken without burning. Take a look at that below to ensure you get your dish just right!
• Taste – If you love tangy flavours, this dish is for you. Capers have a bit of a tangy flavour like olives as they are packed in a brine. And the lemon flavour shine through to give this dish a fresh but decadent flavour at the same time.
• Serving – This recipe makes 4 smaller servings. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Chicken thigh cutlets – Okay, so I used chicken thigh cutlets for this. They were boneless, skinless and about 1 inch in thickness.
• Seasonings – Just salt and black pepper are used to season the chicken.
• Cornstarch – I dredged the chicken in cornstarch/cornflour. This helps give the chicken a crispy exterior.
• Olive oil – I cooked the chicken in olive oil.
• Garlic – Fresh minced garlic is used in making the sauce
• Chicken broth – The base of the sauce is chicken broth. You can use any kind your supermarket sells or even the stock cubes. Alternatively, you could you homemade if you keep in on hand or in your freezer.
• Butter – A small amount of unsalted butter is added to the sauce to add a little richness.
• Lemon juice – It`s best to use fresh squeezed lemon juice for optimal flavour.
• Capers – You can generally find capers in small jars in your supermarket in the section where you would find pickles or olives. They may be more of an unusual ingredient if you are not familiar with using them. they are small and green and generally packed in a brine like olives. You drain them before using.
• Heavy cream – A small amount of heavy cream is added to the sauce for flavour, texture and richness.
• Fresh chopped parsley – This herb adds a nice freshness to the finished dish.
• Lemon wedges – This is completely optional. If you like you can add small lemon slices or lemon wedges to the finished dish for garnish.

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

Instructions

1. Season and coat chicken – Season the chicken with salt and black pepper on both sides. Then dredge in the cornflour and set aside. Reserve 1 teaspoon of the cornflour.
2. Heat olive oil – Heat a large skillet over medium to high heat and add the olive oil. Allow the olive oil to come to a sizzle, about 2- 3 minutes.
3. Brown chicken – Add all the chicken to the pan and cook for about 5 minutes. Turn the chicken over and cook for a further 5 minutes. Remove chicken from the pan and set aside.
4. Make sauce – In the same pan set over medium heat, add the garlic and sizzle for about a minute. Add the chicken broth and cook down for about 10 minutes until it reduces by about 1/2. Next, add the lemon juice, capers and butter Whisk really well and add the heavy cream. Whisk well and reduce heat to low.
5. Thicken sauce – In a small glass, combine the reserved teaspoon of cornflour with the two teaspoons of water. Stir well to combine. Pour the mixture in the skillet with the sauce and whisk well for about 10 seconds. The sauce will thicken at this point.
6. Finish cooking and serve – Add the chicken back to the pan with the sauce. Reduce heat to low, cover and cook for a further 5 minutes. Remove from heat, sprinkle over fresh chopped parsley. Serve with the sauce and extra lemon wedges if desired.

Recipe Tips

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

Substitutions

• Chicken thigh cutlets – Alternatively, you could use chicken tenders, chicken cutlets or chicken breast. They will all work but cooking times may vary a little. Avoid using big chicken thighs as the cooking time will be too long.

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.

Frequently Asked Questions

Sheet Pan Lemon Herb Chicken

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

Check out this recipe

Stove Top Lemon Chicken

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

Check out this recipe

Slow Cooker Lemon and Rosemary Chicken

This Slow Cooker Lemon and Rosemary Chicken is full of flavour and fall off the bone tender. Made with fresh lemon zest, fresh rosemary sprigs and a few herbs and spices. A great mid week family dinner the whole family will love.

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Lemon Caper Chicken Thighs

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

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: capers, chicken dinner, lemon chicken, stove top dinners

Servings: 4 servings

Calories: 537kcal

Author: Julia Pinney

Ingredients

• 1 1/2 lbs chicken thigh cutlets boneless, skinless and about 1 inch in thickness
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup corn flour divided
• 2 teaspoons water
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 1/2 cups chicken broth
• 1 tablespoon butter
• 3 tablespoons lemon juice
• 2 tablespoons capers
• 2 tablespoons heavy cream
• small bunch fresh chopped parsley finely chopped
• lemon wedges to serve if desired

US Customary – Metric

Instructions

• Season the chicken with salt and black pepper on both sides. Then dredge in the cornflour and set aside. Reserve 1 teaspoon of the cornflour.
• Heat a large skillet over medium to high heat and add the olive oil. Allow the olive oil to come to a sizzle, about 2- 3 minutes.
• Add all the chicken to the pan and cook for about 5 minutes. Turn the chicken over and cook for a further 5 minutes. Remove chicken from the pan and set aside.
• In the same pan set over medium heat, add the garlic and sizzle for about a minute. Add the chicken broth and cook down for about 10 minutes until it reduces by about 1/2. Next, add the lemon juice, capers and butter Whisk really well and add the heavy cream. Whisk well and reduce heat to low.
• In a small glass, combine the reserved teaspoon of cornflour with the two teaspoons of water. Stir well to combine. Pour the mixture in the skillet with the sauce and whisk well for about 10 seconds. The sauce will thicken at this point.
• Add the chicken back to the pan with the sauce. Reduce heat to low, cover and cook for a further 5 minutes. Remove from heat, sprinkle over fresh chopped parsley. Serve with the sauce and extra lemon wedges if desired.

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

Notes

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

Nutrition Facts

Lemon Caper Chicken Thighs

Amount Per Serving (1 serving)

Calories 537 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 12g75%

Trans Fat 0.3g

Polyunsaturated Fat 7g

Monounsaturated Fat 18g

Cholesterol 184mg61%

Sodium 1176mg51%

Potassium 396mg11%

Carbohydrates 12g4%

Fiber 0.4g2%

Sugar 1g1%

Protein 29g58%

Vitamin A 340IU7%

Vitamin C 5mg6%

Calcium 30mg3%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You Soon!

The post Lemon Caper Chicken Thighs 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

Print Recipe Pin Recipe

US CustomaryMetric

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.

Easy appetizers are great for any occasion. And I have to admit, Bruschetta is one of my favourite quick appetizers to make. You just can’t beat the Fresh Tomato Bruschetta as a start to pretty much any Main Dish or as part of a big ol’ Appetizer buffet.

Don’t miss More Than 10 Great Bruschetta Recipes!

What is This Bruschetta Recipe Like

• Difficulty – Really easy! Toasting the bread is the only cooking you have to do and making the ricotta mixture only takes a few minutes!
• Taste – This bruscehtta has a subtle flavour of lemon and mint. It’s isn’t overpowering at all and is a great summer appetizer. Feel free to up the lemon or the mint to suit your tastebuds!
• Serving – This recipe makes 10 slices of bruchetta which would serve 5 people as an appetizer. This was approximately 1/2 of a baguette. Feel free to double the recipe to feed more. You can easily adjust serving size in the recipe card at the end of the post.

Ingredients

• Baguette bread – I used half of a regular sized baguette for this bruschetta recipe.
• Olive oil – Extra virgin olive oil to drizzle over the bread.
• Cheese – Ricotta cheese.
• Garlic – A fresh garlic clove minced.
• Salt – Just a small amount of regular table salt.
• Lemon – Lemon juice and zest is added to the ricotta topping.
• Mint – Fresh mint really adds a punch of flavour to this topping.

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

Instructions

• Toast the bread – Preheat oven to 350 f/180 c. Place all the baguette slices on a baking tray and drizzle over the olive oil. Bake for about 5 – 8 minutes or until lightly crisp. Remove from oven and set aside.
• Make ricotta topping – In a medium sized bowl, combine the ricotta cheese, garlic, salt, lemon juice, lemon zest and fresh mint. Stir well to combine.
• Top bread and serve – Spoon the ricotta mixture over the cooled baguette slices. Garnish with extra lemon zest and mint if desired. Serve immediately.

Recipe Notes

• Prep ahead – You can make the ricotta topping up to the day before. Just be sure to store it in an airtight container in the fridge.
• Crisping the bread – Make sure the bread is really crisp when making bruschetta. This is help prevent it from going soggy after you top it will all the toppings.
• Garnish – I find it’s a nice touch to top the bruschetta with a little garnish of fresh mint and extra lemon zest.

Substitutions and Flavour Changes

• Baguette bread – If you don’t have baguette bread, you can use any rustic style bread. Avoid using any kind sandwich or sliced prepacked bread.
• Ricotta Cheese – Although this recipe uses Ricotta cheese, you could opt for using Mascarpone cheese, Cottage cheese or even cream cheese.
• Fresh mint – If you find fresh mint too strong, feel free to use on of your favourite fresh herbs like fresh basil.
• Use as a spread or dip – If you don’t fancy adding this Ricotta topping to bread, you could add it to a Charcuterire Board as a dip or spread for other nibbles.

What To Serve With This Bruschetta

This Lemon Ricotta Bruschetta would be a wonderful starter to just about any Pasta dinner or a wonderful Portobello Mushroom and Spinach Risotto. Why not make it a part of a bigger appetizer board and serve it alongside the Italian Stuffed Mushrooms, the Caprese Salad Sticks and the Oven Roasted Italian Green Peppers.

Frequently Asked Questions

Ricotta & Tomato Toast Recipe

Keeping things super simple and delicious with this Ricotta & Tomato Toast Recipe. Lightly toasted bread topped with creamy ricotta cheese, heirloom cherry tomatoes, sea salt and fresh arugula leaves. Perfect for summer brunching.

Check out this recipe

Smoked Salmon & Herb Mascarpone Crostini

Got 15 minutes? Well, make these Smoked Salmon & Herb Mascarpone Crostini! Your guests will be going back for seconds and thirds! These are made with smoked salmon, masarpone, dill and some fresh lemon is just a wonderful combination.

Check out this recipe

Fresh Tomato Bruschetta

A classic Italian bruschetta that’s welcomed at any time of year. Serve this Fresh Tomato Bruschetta as an appetizer, lunch or even a starter to a bigger meal. It never disappoints and is delicious every single time.

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Lemon Ricotta Bruschetta

This Lemon Ricotta Bruschetta is a wonderful blend of crisp bread topped with soft ricotta cheese, zesty lemon and a twist of fresh mint! A wonderful summer appetizer that you can whip up in no time at all!

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Appetizer

Cuisine: Italian

Keyword: easy appetizers, ricotta cheese

Servings: 5 people

Calories: 201kcal

Author: Julia Pinney

Ingredients

• 1/2 baguette cut into 10 slices
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• 1 clove garlic minced
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• zest of half a lemon
• 2 tablespoons fresh chopped mint

US Customary – Metric

Instructions

• Preheat oven to 350 f/180 c. Place all the baguette slices on a baking tray and drizzle over the olive oil. Bake for about 5 – 8 minutes or until lightly crisp. Remove from oven and set aside.
• In a medium sized bowl, combine the ricotta cheese, garlic, salt, lemon juice, lemon zest and fresh mint. Stir well to combine.
• Spoon the ricotta mixture over the cooled baguette slices. Garnish with extra lemon zest and mint if desired. Serve immediately.

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

Nutrition Facts

Lemon Ricotta Bruschetta

Amount Per Serving (1 serving (two pieces))

Calories 201 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 25mg8%

Sodium 312mg14%

Potassium 88mg3%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 1g1%

Protein 8g16%

Vitamin A 219IU4%

Vitamin C 1mg1%

Calcium 129mg13%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You Soon!

The post Lemon Ricotta Bruschetta 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

Print Recipe Pin Recipe

US CustomaryMetric

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.

I feel when you add just a touch of lemon to just about anything, it brings the flavour to the next level. Much like the Warm Lemon Pudding Cake, these cookies have a subtle lemon flavour. I have had these cookies on the back burner for a while now and wanted to get them posted with the 35 Sweet and Savoury Recipes Using Lemons, but I ran out of time. So, they are finally making it today and they are perfect for Spring like the Mini Egg Cookies.

What Are These Cookies Like

• Difficulty – These cookies are pretty straightforward and there are no special techniques used in making the cookie dough. You’ll notice they are baked at a lower temperature than most cookies. This is so they don’t brown too quickly before baking through the centre.
• Taste – These cookies have a lovely lemon flavour with a light and spongy texture made from the Ricotta cheese.
• Serving – This recipe makes approximately 26 good sized cookies. You can easily double the batch if you would like to.

Ingredients

• Flour – This recipe uses all purpose flour which is the best flour for baking cookies.
• Baking powder – A small amount of baking powder is used as a rising agent for the cookies.
• Salt – Regular tables salt is used to enhance flavours.
• Butter – Unsalted butter at room temperature.
• Ricotta cheese – These cookies use Ricotta cheese to give a very light texture to the cookies.
• Sugar – Granulated white sugar.
• Lemon – This recipes uses both lemon juice and lemon zest to give the cookies a burst of lemon flavour.
• Egg – I large egg at room temperature.
• Powdered sugar – Powdered sugar or icing sugar is used to dust the cookies after they have finished cooling down.

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

Instructions

1. Line a baking tray – Line a baking tray with parchment paper and set aside.
2. Combine dry ingredients – In a medium sized bowl, combine the flour, baking powder and salt. Stir to combine and set aside.
3. Combine lemon zest and sugar – Add the lemon zest to the granulated white sugar and mix in with your fingers until it’s completely incorporated, about one minute. Set aside.
4. Mix butter, ricotta and sugar – In the bowl of your electric mixer, add the butter. Mix on high speed for about one minute. Add the ricotta cheese and continue to mix on high speed for about one more minute. Add the sugar all at once and mix on high speed for about three minutes until it becomes pale and doubles in volume.
5. Add egg and lemon juice – Add the egg and lemon juice and mix on high speed for about two minutes.
6. Add dry ingredients – Add the flour mixture and stir in by hand until just combined and you have a sticky cookie dough. Cover and refrigerate for 30 minutes.
7. Preheat oven – Preheat oven to 325 degrees f/160 degrees c.
8. Form cookies – Remove the cookie dough from the fridge and using a spoon or a cookie scoop, spoon out cookie dough and form into the balls. The dough will be sticky so you may need to wet your hands to roll the balls. Place the cookie balls on the baking tray 2 inches apart.
9. Bake – Bake for around 15 minutes until the cookies are puffed up and baked through. Place on a baking rack to cool. Dust with powdered sugar and serve.

Recipe Tips

• Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Chill dough for 30 minutes – It’s important for this dough to be cold so the cookies don’t spread out too much when baking. As well, this is a sticky cookie dough and it’s easier to form into balls when it’s cold.
• Dampen your hands to form cookie dough balls – This dough is sticky, I recommend you dampen you hands with cold water before rolling them into balls.
• Watch baking time – Baking time varies from oven to oven. These took exactly 15 minutes in my oven. Your oven could bake a little quicker or take a little longer.

Substitutions

• Ricotta cheese – Ricotta cheese does give these cookies a wonderful texture. If you don’t have any or find it expensive, you could substitute Mascarpone cheese or cream cheese.
• Powdered sugar – If you prefer, you could make a sugar glaze for these cookies. Simply whisk together about 1/2 cup of powdered sugar with one or two tablespoons of milk. Whisk and then just pour over the cookies. This is the same glaze I use in my Cinnamon Rolls and on the Carrot Bundt Cake.

Serving and Storage

• Serve these cookies as part of an Easter Brunch, Mother’s Day afternoon tea or just to enjoy with a cup of tea or coffee.
• Storage – You can keep these cookies fresh on the counter for about three days. Alternatively, they will store in the fridge in an airtight container for about five days. You can even freeze them up to two months in a freezer friendly container.

Frequently Asked Questions

Coconut Oatmeal Mounds

Last week, I made these Coconut Oatmeal Mound Cookies and they were a keeper. Delicious sweet mounds of coconut and oatmeal make the perfect little bite!

Check out this recipe

Mascarpone Pistachio Cookies

Mascarpone often gets overlooked in baking in favour of the more popular cream cheese.  But  it's adds a bit of a sophisticated touch and a subtle flavour that's feels a bit more grown up.  Add pistachios and you've got yourself an exotic Christmas cookie!

Check out this recipe

Coconut Lemon Loaf Cake

A lovely light and lemony cake. This Coconut Lemon Loaf Cake would be welcomed at any breakfast, brunch or snacking table. Made with basic ingredients and fresh lemon juice and coconut. Got lemons, make a cake!

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Soft Lemon Cookies

These Soft Lemon Cookies have a punch of lemon juice and lemon zest, making them perfect for spring. Cookies made with butter for flavour and ricotta cheese for a light and fluffy texture. Perfect light cookies!

Prep Time20 minutes mins

Cook Time15 minutes mins

Chill time30 minutes mins

Total Time1 hour hr

Course: cookies, Dessert

Cuisine: North American

Keyword: cookie recipes, lemon curd, ricotta cheese

Servings: 26 cookies

Calories: 100kcal

Author: Julia Pinney

Ingredients

• 2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup ricotta cheese
• 3/4 cup granulated white sugar
• zest of one lemon
• 1 tablespoon lemon juice
• 1 large egg
• 2 tablespoons powdered sugar

US Customary – Metric

Instructions

• Line a baking tray with parchment paper and set aside.
• In a medium sized bowl, combine the flour, baking powder and salt. Stir to combine and set aside.
• Add the lemon zest to the granulated white sugar and mix in with your fingers until it's completely incorporated, about one minute. Set aside.
• In the bowl of your electric mixer, add the butter. Mix on high speed for about one minute. Add the ricotta cheese and continue to mix on high speed for about one more minute. Add the sugar all at once and mix on high speed for about three minutes until it becomes pale and doubles in volume.
• Add the egg and lemon juice and mix on high speed for about two minutes.
• Add the flour mixture and stir in by hand until just combined and you have a sticky cookie dough. Cover and refrigerate for 30 minutes.
• Preheat oven to 325 degrees f/160 degrees c.
• Remove the cookie dough from the fridge and using a spoon or a cookie scoop, spoon out cookie dough and form into the balls. The dough will be sticky so you may need to wet your hands to roll the balls. Place the cookie balls on the baking tray 2 inches apart.
• Bake for around 15 minutes until the cookies are puffed up and baked through. Place on a baking rack to cool. Dust with powdered sugar and serve.

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

Nutrition Facts

Soft Lemon Cookies

Amount Per Serving (1 cookie)

Calories 100 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 19mg6%

Sodium 66mg3%

Potassium 20mg1%

Carbohydrates 13g4%

Fiber 0.3g1%

Sugar 6g7%

Protein 2g4%

Vitamin A 141IU3%

Vitamin C 0.2mg0%

Calcium 18mg2%

Iron 1mg6%

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

Thanks for Stopping by & Hope To See You soon!

The post Soft Lemon Cookies appeared first on Julia's Cuisine.

We’re heading into the weekend with this decadent but easy Mushroom and Leek Pasta dish. If you’ve been a follower for a while you’ll probably know my love for Quick Dinners as well as Stove Top Pasta Dishes. And this pasta dish ticks all those boxes and I guarantee it will be love at first bite!

What’s This pasta Dish Like

• Difficulty – This is a super easy dish to make and is on the table in 30 minutes.
• Taste – This pasta dish has a hearty mushroom flavour with subtle hints of soft ricotta cheese. The sauce completely coats the pasta although it isn’t an overly creamy dish. Overall flavour is completely delicious and satisfying.
• Serving – This pasta dish serves four good sized portions. Great served with a fresh salad and Garlic Knots.

Ingredients

• 8 oz pasta
• 2 tablespoons olive oil
• 2 cloves garlic peeled and thinly sliced
• 10 oz button mushrooms cleaned and sliced
• 1 leek ends trimmed and roughly chopped
• 2/3 cup ricotta cheese
• 1/2 cup creme fraiche
• 1 cup chicken broth
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup parmesan cheese finely grated
• fresh chopped parsley for garnish if desired

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

Instructions

1. Cook the mushrooms – In a deep sided large skillet heat two tablespoons of olive oil. Add the mushrooms and give a really good shake. Cook the mushrooms down until they are soft and golden, about 5 – 6 minutes. Add the sliced garlic to the pan and stir around for about a minute.
2. Cook the leeks – Add the leeks to the mushroom and stir well. Cook until the leeks are soft and golden, about 5 more minutes.
3. Make the sauce – Pour in the chicken broth, stir and reduce by half, about 5 minutes. Add the ricotta cheese and the creme fraiche. Whisk well to avoid any lumps. Season with salt, pepper and dired oregano. Stir well.
4. Cook and drain pasta – While the sauce is cooking, cook and drain the pasta according to the package.
5. Finish and serve – Add the cooked pasta to the sauce and stir well over low heat for about one minute. Remove from heat and serve topped with fresh parmesan cheese and fresh parsley if desired.

Recipe Tips

• Prep before you cook – This dish gets going pretty quick once you start cooking. I strongly recommend getting all your ingredients chopped, prepped and ready before you start cooking.
• Make sure to brown the mushrooms – You will get the most flavour out of the mushrooms if you make sure to get them nice and golden.
• Whisk the sauce well – When you add the ricotta and creme fraiche to the broth, make sure to whisk fast and well. The sauce may curdle if you don’t whisk it well or the heat is too high.
• Double the sauce – Although this is a creamy dish, the sauce is mostly absorbed into the pasta dish . If you want a dish with a lot of sauce, I recommend doubling the recipe for the sauce.

Substitutions

• Pasta – I used a long wide pasta for this recipe that resembles lasagna sheets. I know this pasta shape isn’t widely available so don’t worry. You can use tagliatelle, fettuccine, pasta spirals or penne pasta for this dish.
• Mushrooms – I used white button mushrooms in this recipe which are a very common mushroom. You could use brown mushrooms or even Portobello mushrooms for a richer tasting sauce.
• Leeks – Leeks give a wonderful flavour to this creamy sauce. Alternatively, you could use white or brown onions.
• Ricotta cheese – Ricotta cheese has a wonderful milk and smooth flavour. You could use Mascarpone cheese in it’s place.
• Creme Fraiche – This is a really thick cream and adds a lot of richness to this dish. If you don’t have any, feel free to use heavy cream or half and half.

Serving

This delicious creamy pasta dish is a winner all on it’s own. But sides are always welcomed and it would go great with the Roasted Red Pepper and Feta Salad with some Garlic Fingers on the side. You could also serve this pasta dish as a side to the Crispy Fried Chicken Cutlets, the Baked Parmesan Crusted Chicken or the Roasted Spatchcock Chicken.

Frequently Asked Questions

Spinach Ricotta & Mushroom Lasagna

I'm a huge lasagna fan, all kinds. And this Spinach Ricotta and Mushroom Lasagna did not disappoint. Creamy layers of spinach with ricotta and mushrooms layered between deliciously soft pasta. Your perfect comfort food.

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

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

Print Recipe Pin Recipe

US CustomaryMetric

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!

Prep Time10 minutes mins

Cook Time22 minutes mins

Total Time32 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: mushrooms, quick dinners, ricotta cheese

Servings: 4 servings

Calories: 451kcal

Ingredients

• 8 oz penne pasta
• 2 tablespoons olive oil
• 2 cloves garlic peeled and thinly sliced
• 10 oz button mushrooms cleaned and sliced
• 1 leek ends trimmed and roughly chopped
• 2/3 cup ricotta cheese
• 1/2 cup creme fraiche
• 1 cup chicken broth
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup parmesan cheese finely grated
• fresh chopped parsley for garnish if desired

US Customary – Metric

Instructions

• In a deep sided large skillet heat two tablespoons of olive oil. Add the mushrooms and give a really good shake. Cook the mushrooms down until they are soft and golden, about 5 – 6 minutes. Add the sliced garlic to the pan and stir around for about a minute.
• Add the leeks to the mushrooms and stir well. Cook until the leeks are soft and golden, about 5 more minutes.
• Pour in the chicken broth, stir and reduce by half, about 5 minutes. Add the ricotta cheese and the creme fraiche. Whisk well to avoid any lumps. Season with salt, pepper and dired oregano. Stir well.
• While the sauce is cooking, cook and drain the pasta according to the package.
• Add the cooked pasta to the sauce and stir well over low heat for about one minute. Remove from heat and serve topped with fresh parmesan cheese and fresh parsley if desired.

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

Nutrition Facts

Mushroom and Ricotta Pasta

Amount Per Serving (1 serving)

Calories 451 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 9g56%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 26mg9%

Sodium 975mg42%

Potassium 461mg13%

Carbohydrates 51g17%

Fiber 3g13%

Sugar 5g6%

Protein 18g36%

Vitamin A 613IU12%

Vitamin C 4mg5%

Calcium 198mg20%

Iron 2mg11%

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

Thanks for Stopping By & Hope To See You soon!

The post Mushroom and Ricotta Pasta appeared first on Julia's Cuisine.

The Basics For Making Pizza

Learn how to make homemade Pizza Dough with ease and how to top your base with a great PIzza Sauce. Check out these posts to learn everything you need to be on your way to perfect pizza every single time!

Pizza Dough

Every great pizza starts with a great base.  Without that perfect crust, it's just not a great pizza. It isn't complicated, distressing, or difficult.  Just take a little patience, time and a whole lot of love!  Find out how to make Pizza Dough!

Check out this recipe

Easy No Cook Pizza Sauce

In just 5 minutes and with minimal ingredients you can make this Easy No Cook Pizza Sauce! A rich tomato sauce that's delicious on homemade pizza and in Calzones!

Check out this recipe

Homemade Marinara Sauce

You can’t beat the richness and taste of Homemade Marinara Sauce. This is a sauce I’ve been making for two decades, it’s highly versatile and easy to store. Made using canned tomatoes, tomato paste, onions, olive oil, a few herbs along with salt and pepper, it’s stuff you’ll probably have on hand.

Check out this recipe

Tips for Making The Best Pizza

You can make the best Pizza Dough and Pizza Sauce in the world, but if you don’t have the right tools for the job, you just might not get that pizza perfection. Here’s what you’ll need.

• Parchment Paper – Use parchment paper to make your pizza on. This way you will easily be able to slide the pizza into the oven.
• Pizza Board – The pizza board is used to slide the pizza into the oven onto the cast iron plate. It will just come off really easy doing it this way.
• Heavy hot plate (I use cast iron) – It’s crucial to have a very hot surface to cook your pizza on. Without a hot surface the pizza won’t get the crisp base. Ideally, use the best quality and heaviest baking surface you have. You can use a pizza stone, baking steel or a cast iron slab like I use here. Preheat in the oven about 40 minutes before baking your pizza.
• Use a very hot oven – When making Thin Crust Pizzas, preheat your oven to the hottest setting. If you are cooking a thicker crust pizza like the Deep Dish Pepperoni Pizza, set the oven to 425 degrees f/220 degrees c.
• Place the rack at the lowest setting – To ensure a well cooked and crispy base on a pizza, place the oven rack at the lowest setting.

Pizza Recipes Worth Making

Here’s more than 10 pizza recipes to get your started to making you pizza at home. From Grilled Pizza, Deep Dish Pepperoni Pizza, Thin Crust Mediterranean Pizza and so many more!

Mushroom and Caper Pizza

Make this Mushroom and Caper Pizza for your next pizza night in! A crispy thin crust using homemade Pizza Dough with a rich tomato Marinara Sauce. Then topped with sweet caramelized onions, earthy mushrooms, tangy capers and fresh mozzarella cheese.

Check out this recipe

Mushroom Alfredo Pizza

Why not combine your favourite Alfredo sauce with sauteed mushrooms, mozzarella cheese piled on top of a crisp pizza base! This Mushroom Alfredo Pizza just might have to go on your dinner rotation soon!

Check out this recipe

Mediterranean Thin Crust Pizza

This Mediterranean Thin Crust Pizza is a great way to enjoy pizza. Using premade pizza dough, fresh marinara sauce, roasted red peppers, black olives and spinach with mozzarella and parmesan cheese.

Check out this recipe

Caramelized Onion & Goat Cheese Pizza

Time to up your pizza game. This pizza with caramelized onions and goats cheese is worthy of red wine and fine dining. Make it and love it!

Check out this recipe

Deep Dish Pepperoni Pizza

Let's face it, sometimes we just want a big greasy pizza. And the answer to that craving has got to be none other than the original Deep Dish Pepperoni Pizza. Keep reading to get your best take out pizza at home!

Check out this recipe

Loaded Vegetable Pizza

Sometimes, there is absolutely nothing better that a good home made pizza. And this Loaded Vegetable Pizza is no exception. Made with all fresh ingredients, you know it's going to be a hit!

Check out this recipe

Arugula & Basil Grilled Pizza

I've waited a long time to try my hand at grilled pizza and there is no going back! Well, not until September at least. This Arugula & Basil Grilled Pizza is the way forward in the heat of the summer.

Check out this recipe

Spinach & Alfredo Whole Wheat Pizza

I have found my new favourite pizza! I have never in my life thought a pizza could be a pizza without tomato sauce, and I was wrong. I made this Spinach & Alfredo Whole Wheat Pizza recently and fell in love. Take a look and try it for yourself!

Check out this recipe

Tri Bell Pepper Mini Pizzas

Why not make these Tri Bell Pepper Mini Pizzas this weekend! A great way to entertain kids and adults alike as everyone will love this quick and easy little pizzas. Topped with Marinara Sauce, mozzarella cheese and fresh bell peppers for a delicious lunch or snack on the go.

Check out this recipe

Mini Halloween Pizzas

Make pizza fun with these Mini Halloween Pizzas. The kids will love making these spooky pizzas using premade pizza dough, marinara sauce, cheese, olives, pepperoni and anything else you like!

Check out this recipe

Sheet Pan Pepperoni Pizza Bites

Pizza is great for weeknight dinners, weekend get togethers and even packed lunches. This Sheet Pan Pepperoni Pizza Bites recipe is a take on my Deep Dish Pepperoni Pizza and you'll love it!

Check out this recipe

Homemade Pepperoni Calzones

These Delicious Homemade Pepperoni Calzones will have you going back for seconds Made using homemade pizza dough, marinara sauce, pepperoni and mozzarella, they are a real treat.

Check out this recipe

Pizza Pocket Bites

These Pizza Pocket Bites are so easy the kids can make them. By using leftover Pizza Dough and Pizza Sauce, you can put these together quickly.

Check out this recipe

Recipes you Can Make with Leftover Pizza Dough

There is no end to what you can make with leftover pizza dough. You can make dinner rolls, breadsticks, Flatbread, Cinnamon Rolls and so much more!

Flatbread Pizza Dough Recipe

This Flatbread Pizza Dough Recipe is one you'll want to keep on hand. A great flatbread recipe made on the stove top using leftover pizza dough.

Check out this recipe

Cheese Garlic Fingers

If you've never tried Cheesy Garlic Fingers, what are you waiting for? These are a classic East Coast Canadian treat.  Great served as an appetizer, a side dish or a starter.  Great however you choose to serve them.  Take a look!

Check out this recipe

Homemade Garlic Knots

A classic pizzeria favourite, Garlic Knots. I only recently learned how to make these and was so impressed with how they turned out. Everyone in the house loved them and we'll be making them again and again!

Check out this recipe

Cheesy Pull Apart Christmas Bread

Make this delicious and fun Cheesy Pull Apart Christmas Bread this holiday season. By using premade pizza dough, mozzarella pearls and garlic butter, this makes for a beautiful addition to a Christmas party buffet table or a dinner side dish.

Check out this recipe

Leftover Pizza Dough Cinnamon Rolls

These Leftover Pizza Dough Cinnamon Rolls need to go on your brunch table. As much as I love my all time favourite Cinnamon Rolls, using leftover pizza dough makes life so easy.

Check out this recipe

Frequently Asked Questions

Thanks for Stopping By & Hope To See You soon!

The post How to Make Perfect Pizza appeared first on Julia's Cuisine.