The marinade used in this oven baked chicken is the same marinade that I use in my Barbecue Chicken Kebabs and my Dry Rub Oven Barbecue Ribs. When baked in the oven you get more of a sauce with it that you can pour over rice or couscous.  That is how my family like to have it when we do it this way.  

What is This Chicken Dish Like

• Difficulty – This is a very easy chicken dish to make. The only real work is making the barbecue sauce which takes about 10 minutes.
• Taste – If you love barbecue flavour, this is a dish that you will truly love. The chicken thighs come out tender every single time and the sauce has a great tangy flavour.
• Serving – This recipe will make approximately four servings. In the recipe card at the end of the post you can easily adjust serving size to serve more people.

Ingredients

• Barbecue Sauce – This is a homemade barbecue sauce made of ketchup, vinegar, worcestershire sauce, mustard, onion, brown sugar, garlic, chili flakes, salt and pepper.
• Chicken – I used small boneless skinless chicken thighs for this chicken dish.

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

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C. Place chicken in a large baking dish and set aside.
2. Make barbecue sauce – In a medium saucepan combine all of the barbecue sauce ingredients. Stir well and cook down for about 10 minutes and remove from heat.
3. Bake – Pour the sauce over the chicken and bake between 45 – 55 minutes or until the chicken is fully cooked.
4. Serve – Remove from oven and serve with your favourite side dishes.

Recipe Tips

• Prep ahead – This barbecue sauce can be made and kept in the fridge up to two weeks before using.
• Use correct sized baking dish – I used a baking sheet, and the chicken thighs fit inside touching each other. Because the whole surface area was covered, the chicken didn’t dry out and the sauce didn’t evaporate during baking.

Substitutions

• Chicken thighs – I used boneless and skinless chicken thighs for this recipe. You can easily use bone in chicken thighs, chicken breast, chicken tenders or even chicken wings. Just keep in mind you many need to adjust cooking time depending on what type of chicken you are cooking.
• Barbecue sauce – I love this Homemade Barbecue sauce for this recipe. You can tweek it a little to you liking to adjust flavours if you like. But overall, I would say it’s great just as it is.

Serving

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

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Oven Barbecue Chicken

Over the years this Oven Barbecue Chicken with Sour Cream and Chives has come to be a family favourite. Every time I make it, there's clean plates and happy campers. Tender chicken thighs cooked in a homemade barbecue sauce and great served with fluffy couscous, rice or even the Crispy Oven Fries.

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Main Course

Cuisine: North American

Keyword: barbecue, chicken

Servings: 4 servings

Calories: 466kcal

Author: Julia Pinney

Ingredients

For the Marinade

• 1 Cup ketchup
• ¼ Cup white wine vinegar
• 2 tbsp Worcestershire sauce
• ¼ onion finely chopped
• 2 tbsp brown sugar
• 1 tbsp mustard
• 2 to 3 garlic cloves crushed
• 1 small chili finely chopped
• Salt and pepper to taste
• 1 lb Chicken thighs skin removed and fatty bits trimmed

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C. Place chicken in a large baking dish and set aside.
• In a medium saucepan combine all of the barbecue sauce ingredients. Stir well and cook down for about 10 minutes and remove from heat.
• Pour the sauce over the chicken and bake between 45 – 55 minutes or until the chicken is fully cooked.
• Remove from oven and serve with your favourite side dishes.

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

Nutrition Facts

Oven Barbecue Chicken

Amount Per Serving (1 serving)

Calories 466 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 141mg47%

Sodium 807mg35%

Potassium 606mg17%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 22g24%

Protein 21g42%

Vitamin A 764IU15%

Vitamin C 5mg6%

Calcium 103mg10%

Iron 2mg11%

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

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The post Oven Barbecue Chicken 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! This was a cleaning out the fridge for lunch dish and it was delicious. Sometimes the tastiest dishes come from what’s left in the fridge. The addition of bacon gave this pasta dish a nice smoky flavour that I really loved. I don’t use bacon much at all, but was reminded of how much I like it!!!

What Is This Pasta Bake Like

• Difficulty – This recipe is pretty straightforward. There are several steps before it all comes together, but you can prep ahead and keep it in the fridge until baking time.
• Taste – I feel this dish is so comforting without being too over the top. It only has a small amount of bacon, but the flavour does shine through. Although, it does have cream and cheese, it isn’t overly creamy once it’s baked.
• Serving – This will make between 4 – 6 generous sized pasta servings.

Ingredients

• 10 oz fusilli pasta
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 medium Zucchini diced small
• 1 medium Red pepper diced small
• 4 Strips bacon cooked and roughly chopped
• 1 tesspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1 cup heavy cream
• 1 cup pasta water
• 2 cups Gouda cheese grated
• Small bunch of fresh chopped parsley

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

Instructions

1. Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 5 inch baking dish and set aside.
2. Cook the pasta al dente and drain. Reserve one cup of the pasta water for making the sauce. Pour the cooked pasta into the baking dish and set aside.
3. In a medium skillet set over medium heat, add the olive oil and garlic. Add the peppers and zucchini and cook stirring occasionally for about 8 minutes. Add the bacon, salt and pepper and stir well. Add the cooked vegetables to the pasta.
4. In the same skillet you cooked the vegetables in, add the butter until it melts, about 1 minute. Add the heavy cream and pasta water. Turn the heat to high and whisk until it starts to bubble. Reduce heat to low and simmer for about 2 minutes. Remove from heat. Add fresh chopped parsley and cheese, reserving about 1/4 cup of the cheese. Stir the sauce until it’s smooth.
5. Pour the sauce over the pasta and stir to incorporate it evenly. Top with remaining cheese. Bake for about 25 minutes until the top is golden and crisp.
6. Remove from oven and allow to cool about 5 minutes before serving.

Recipe Notes

• Make ahead tips – You can make this dish up to about eight hours before baking. Just cover it and keep it in the fridge until baking. Add an extra 5 minutes to the baking time if making in advance.
• Cook pasta al dente – For baked pasta dishes, it’s best to cook the pasta until it has a bit of a bite to it. The Pasta will continue to cook in the sauce in the oven.

Substutions

• Pasta – I used fusilli pasta but pasta shells, penne pasta or bowtie pasta will all work well.
• Fresh parsley – Feel free to use dried parsley, oregano or basil. You could also add fresh basil.
• Gouda – I used Gouda cheese, but you could use pepper jack, mozzarella or cheddar cheese.

Serving

Pasta dishes go great with any kind of Salads like the Classic Caprese or the Roasted Red Pepper and Feta Salad. You could just serve it with a leafy green salad or just as it is. And pasta goes great with my all time favourite Garlic Knots.

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Fusilli Pasta Bake with Bacon & Zucchini

Sometimes you just need a great pasta dish. This Fusilli Pasta Bake with Bacon and Zucchini could be just what you're looking for. Tender pasta noodles wrapped up in a creamy Gouda cheese sauce with salty bacon, zucchini and red peppers. A dish you can made in advance, pop in the fridge and bake just before serving. A great mid week dinner for the whole family.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: North American

Keyword: bacon, Pasta, zucchini

Servings: 6 servings

Calories: 760kcal

Author: Julia Pinney

Ingredients

• 10 oz fusilli pasta
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 medium Zucchini diced small
• 1 medium Red pepper diced small
• 4 Strips bacon cooked and roughly chopped
• 1 tesspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1 cup heavy cream
• 1 cup pasta water
• 2 cups Gouda cheese grated
• Small bunch of fresh chopped parsley

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 5 inch baking dish and set aside.
• Cook the pasta al dente and drain. Reserve one cup of the pasta water for making the sauce. Pour the cooked pasta into the baking dish and set aside.
• In a medium skillet set over medium heat, add the olive oil and garlic. Add the peppers and zucchini and cook stirring occasionally for about 8 minutes. Add the bacon, salt and pepper and stir well. Add the cooked vegetables to the pasta.
• In the same skillet you cooked the vegetables in, add the butter until it melts, about 1 minute. Add the heavy cream and pasta water. Turn the heat to high and whisk until it starts to bubble. Reduce heat to low and simmer for about 2 minutes. Remove from heat. Add fresh chopped parsley and cheese, reserving about 1/4 cup of the cheese. Stir the sauce until it's smooth.
• Pour the sauce over the pasta and stir to incorporate it evenly. Top with remaining cheese. Bake for about 25 minutes until the top is golden and crisp.
• Remove from oven and allow to cool about 5 minutes before serving.

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

Nutrition Facts

Fusilli Pasta Bake with Bacon & Zucchini

Amount Per Serving (1 serving)

Calories 760 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 27g169%

Trans Fat 1g

Cholesterol 159mg53%

Sodium 782mg34%

Potassium 412mg12%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 5g6%

Protein 30g60%

Vitamin A 1777IU36%

Vitamin C 32mg39%

Calcium 599mg60%

Iron 1mg6%

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

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The post Fusilli Pasta Bake with Bacon and Zucchini appeared first on Julia's Cuisine.

Okay, so I’ve been making this barbecue sauce for well over two decades. AND, I only just decided to try it on wings recently. The results were in the eating and they were delish! I use the Barbecue Sauce all the time, it’s my go to! It’s used in my delicious Dry Rub Oven Barbecue Ribs as well as a dipping sauce for the Cajun Dry Rub Chicken Wings or the Crispy Fried Chicken Cutlets.

What Are These Wings Like

• Difficulty – These wings are pretty easy to put together. You can made the barbecue sauce in advance if you have the time. Then you just pour it over the wings and bake!
• Taste – These wings have a wonderful saucy taste. They are sweet with a little kick of spice from the chili flakes. They are tender and pretty much fall off the bone.
• Serving – This recipe makes two generous servings as a main course. As an appetizer it can easily serve 4 – 6 people.

Ingredients

• Chicken wings – I used a pound (500 grams) of small chicken wings.
• Ketchup – As ketchup is the base for this sauce, I recommend you use one you love. I used Heinz!
• Vinegar – A small amount of white vinegar is added to the sauce to add a little sharpness.
• Mustard – A little Dijon mustard goes a long way to enhancing the flavours of this barbecue sauce.
• Brown sugar – This adds a little sweetness to the sauce.
• Worcestershire sauce – One of the BEST ingredients to add to a barbecue sauce. It’s adds a ton of flavour. If you don’t have it, just use Soy sauce.
• Garlic – Fresh minced garlic works best for the sauce.
• Onion – Dice the onion really small for the best texture and flavour.
• Chili flakes – A small amount of chili flakes add a kick of heat to the wings.
• Salt – Just regular table salt will work great.
• Black pepper – A small amount of black pepper is used. This not only adds flavour but a little bit of heat as well.

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

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C. Place the chicken wings in a deep sided casserole dish and set aside.
2. Make barbecue sauce – In a medium sized saucepan add the ketchup, vinegar, mustard, brown sugar, Worcestershire sauce, garlic, onion, chili flakes, salt and black pepper. Stir well can cook over medium heat for about 15 minutes. Remove from heat.
3. Cook – Pour the barbecue sauce over the wings. Place the dish in the oven and bake between 45 – 55 minutes. About half way through baking, remove the dish and give the pan a good shake and spoon the sauce over the wings. Return to oven and continue baking until the wings are fully cooked.
4. Serve – Remove cooked wings from the oven and serve hot.

Recipe Tips

• Prep ahead – This barbecue sauce can be made and kept in the fridge up to two weeks before using.
• Use correct sized baking dish – I used a 8 inch casserole dish. the wings fit inside touching each other. Because the whole surface area was covered, the wings didn’t dry out and the sauce didn’t evaporate during baking. If you use a large cookie sheet, the barbecue sauce will dry up.

Substitutions

• Wings – You could use this sauce for drumsticks, chicken thighs or chicken tenders. Just keep in mind, that all cuts of chicken cook in a different time frame.
• Barbecue Sauce – The homemade barbecue sauce is the essence of this recipe. But you could try other flavours like Teriyaki Sauce.

Serving

These wings would go great with the Paprika Spiced Potato Wedges, the mouth watering Feta & Spinach Stuffed Mini Peppers, and even my easy Oven Roasted Italian Green Peppers.

Frequently Asked Questions

Barbecue Buffalo Chicken Wings

These Barbecue Buffalo Wings are essential for summer grilling. These with a hint of spice and a hint of sweetness are the perfect mix. Done in the oven or on the barbecue or even a bit of both! A great addition to any summer entertaining or pot lucks.

Check out this recipe

Cajun Dry Rub Chicken Wings

These Cajun Dry Rub Chicken Wings come together quickly using a Homemade Cajun Seasoning . They are full of flavour with a kick of spice and go great so many side dishes.

Check out this recipe

Barbecue Sauce

This is my absolute go to sauce for barbecuing. Where would be all be without a good bbq sauce? Well, don't find out. Instead of reaching for the bottle next time you are standing at the grill, make this instead. Never disappoints and is great on chicken pork and beef.

Check out this recipe

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Oven Barbecue Chicken Wings

Make these fall off the bone Oven Barbecue Chicken Wings for your next dinner or gathering with friends. Tender wings smothered in a Homemade Barbecue Sauce and baked in the oven. A great prep ahead dish that can be enjoyed at all occasions.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Main Course

Cuisine: North American

Keyword: barbecue, barbecue sauce, chicken wings, oven baked

Servings: 2 servings

Calories: 447kcal

Author: Julia Pinney

Ingredients

• 1 lb chicken wings
• 1 cup ketchup
• 1 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 Tablespoon Worcestershire sauce
• 2 cloves garlic minced
• 1/2 onion finely diced
• 1/2 teaspoon chili flakes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C. Place the chicken wings in a deep sided casserole dish and set aside.
• In a medium sized saucepan add the ketchup, vinegar, mustard, brown sugar, Worcestershire sauce, garlic, onion, chili flakes, salt and black pepper. Stir well can cook over medium heat for about 15 minutes. Remove from heat.
• Pour the barbecue sauce over the wings. Place the dish in the oven and bake between 45 – 55 minutes. About half way through baking, remove the dish and give the pan a good shake and spoon the sauce over the wings. Return to oven and continue baking until the wings are fully cooked.
• Remove cooked wings from the oven and serve hot.

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

Nutrition Facts

Oven Barbecue Chicken Wings

Amount Per Serving (1 serving)

Calories 447 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 94mg31%

Sodium 1964mg85%

Potassium 687mg20%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 34g38%

Protein 25g50%

Vitamin A 959IU19%

Vitamin C 10mg12%

Calcium 68mg7%

Iron 2mg11%

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

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Sheet pan dinners are a great way to get a complete meal on the table effortlessly. With back to school season in full swing, dinners like this one and my my recent Sheet Pan Shrimp and Peppers make life easier! This dinner combines tender chicken pieces with soft fall roasted vegetables for the perfect bite. It’s sure to be a crowd pleaser, so let’s take a look!

What is This Chicken Dinner Like

• Difficulty – Make this for a quick and easy dinner. It can all be prepped ahead of time and popped in the fridge before cooking time.
• Taste – If you love the Old Bay Seasoning Chicken Wings, you’ll love this dinner idea! A complete meal of tender chicken pieces with soft roasted vegetables.
• Serving – This recipe makes four generous servings.

Ingredients

• Chicken thighs – I used small skinless chicken thighs for this recipe.
• Potatoes – This recipes uses approximately 3 medium sized baking potatoes.
• Butternut squash – I used a small butternut squash and cut it in half. That was plenty for this dish.
• Onion – I added a small diced white onion to the vegetables for additional flavour.
• Old Bay Seasoning – I used store bought seasoning for this chicken dinner.
• Olive oil – Extra virgin olive oil is used to drizzle over the entire dish before baking.
• Parsley – The addition of fresh chopped parsley adds extra flavour and freshness to the dish.

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

Instructions

1. Preheat oven – Preheat oven to 425 degrees f/210 degrees c.
2. Arrange chicken and vegetables – On a large baking sheet, arrange the chicken pieces, potatoes, butternut squash and onion. Make sure to space everything out so it isn’t overlapping.
3. Add seasonings – Sprinkle over Old Bay Seasoning, fresh chopped parsley and drizzle over olive oil. Stir or use your hand to make sure the seasoning is evenly coated over all the chicken and vegetables.
4. Bake – Place in oven and roast for about 25 minutes. Remove from oven and shake the pan to make sure the vegetables aren’t sticking. Pour any pan juices over the chicken and vegetables. Return to oven to finish cooking for a further 20 – 25 minutes or until the chicken and vegetables are fully cooked.
5. Serve – Remove from oven and serve.

Recipe Tips

• Pan size and type – I used a large low rimmed baking sheet for this dinner. As you can see the food nestled in nicely. By not having space around the chicken or vegetables, the food will produce more pan juices.
• Evenly cut vegetables – When cutting the vegetables, try to make them as close to the same size as possible. Uneven sized vegetables will cook differently and you may end up with overcooked or under cooked vegetables.
• Pour over pan juices – At the half way cooking mark, about 1/2 hour, remove the sheet pan from the oven and spoon over any pan juices. Return to oven and allow to finish cooking.

Substitutions

• Chicken thighs – I used bone in, skinless chicken thighs for this recipe. You can choose to leave the skin on if you prefer. You could also use boneless chicken thighs. If you prefer to use chicken breast, you can. Just keep in mind, chicken breast is drier than chicken thighs.
• Butternut squash – Buttercup, honeynut and acorn squashes are all suitable substitutes for this recipe.
• Potatoes – I used roasting potatoes for this recipe. You can leave them out all together and add carrots or sweet potato. Alternatively, you can just double the butternut squash.
• Old Bay Seasoning – I loved this seasoning for this dish and it made the prep time super quick. If you are looking for different flavours, you could easily make your own spice blend or try the Moroccan Spice Seasoning for something completely different.

Serving

While this Old Bay Sheet Pan Chicken and Squash is a full dinner in itself, here’s a few additional side dishes you man enjoy!

• Easy Parmesan Roasted Asparagus
• Parmesan Topped Green Beans
• Sherry Sauteed Asparagus and Carrots
• Fluffy White Dinner Rolls
• Herb Dinner Rolls

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

Sheet Pan Roasted Mediterranean Vegetables

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

Check out this recipe

Moroccan Spiced Sheet Pan Chicken Dinner

Why not spice up any week with this delicious and easy Moroccan Spiced Sheet Pan Chicken Dinner. With all the flavours of my Moroccan Chicken and Rice but a whole lot quicker to put together!

Check out this recipe

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Old Bay Sheet Pan Chicken & Squash

Get ready to fully embrace the flavours of fall with this Old Bay Sheet Pan Chicken & Squash dinner. An easy to prepare weeknight dinner that's prepared and cooked in one pan for easy cleanup!

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Main Course

Cuisine: North American

Keyword: old bay seasoning, sheet pan dinner, sheet pan meals, weeknight dinners

Servings: 4 servings

Calories: 673kcal

Author: Julia Pinney

Ingredients

• 2 lbs chicken thighs approximately 6 – 8 chicken thighs depending on the size
• 3 medium potatoes scrubbed and cut into about 2 inch pieces
• 1/2 small butternut squash peeled and cut into about 2 inch pieces
• 1 small onion peeled and diced
• 1 1/2 tablespoons old bay seasoning
• 2 tablespoons fresh chopped parsley

US Customary – Metric

Instructions

• Preheat oven to 425 degrees f/210 degrees c.
• On a large baking sheet, arrange the chicken pieces, potatoes, butternut squash and onion. Make sure to space everything out so it isn’t overlapping.
• Sprinkle over Old Bay Seasoning, fresh chopped parsley and drizzle over olive oil. Stir or use your hand to make sure the seasoning is evenly coated over all the chicken and vegetables.
• Place in oven and roast for about 25 minutes. Remove from oven and shake the pan to make sure the vegetables aren’t sticking. Pour any pan juices over the chicken and vegetables. Return to oven to finish cooking for a further 20 – 25 minutes or until the chicken and vegetables are fully cooked.
• Remove from oven and serve.

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

Nutrition Facts

Old Bay Sheet Pan Chicken & Squash

Amount Per Serving (1 serving)

Calories 673 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 10g63%

Trans Fat 0.2g

Polyunsaturated Fat 8g

Monounsaturated Fat 16g

Cholesterol 222mg74%

Sodium 189mg8%

Potassium 1503mg43%

Carbohydrates 42g14%

Fiber 6g25%

Sugar 4g4%

Protein 41g82%

Vitamin A 10186IU204%

Vitamin C 53mg64%

Calcium 101mg10%

Iron 4mg22%

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

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The post Old Bay Sheet Pan Chicken and Squash appeared first on Julia's Cuisine.

No cook appetizers are perfect for last minute entertaining. Quick bites like these and the Caprice Salad Sticks make entertaining easy. What makes these little bites so good is that they use few ingredients, there is no cooking involved and you can make them super quick. Oh, and they are delish!

What is This Smoked Salmon Appetizer Like

• Difficulty – These little bites are easy to make and use few ingredients.
• Taste – If you love fresh appetizers and smoked salmon, these are a great hit.
• Serving – This recipe made 16 little bite size appetizers. I would say about four little appetizers per person. Depending on what other nibbles you are serving up.

Ingredients

• 1 cucumber cut into 1/2 inch slices (approximately 16 slices)
• 4 oz smoked salmon cut into small pieces
• 1/2 cup cream cheese
• 1 spring onion finely minced
• 1 tablespoon fresh chopped chives
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon black pepper

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

Instructions

1. Make herb cream cheese – In a small bowl, combine the cream cheese, spring onion, fresh chopped chives, lemon juice, lemon zest and black pepper. Stir well to combine and set aside.
2. Pat dry cucumbers – Using paper towels, pat dry the cucumber slices and lay out on a plate or a tray.
3. Top with cream cheese and salmon – Spread a small amount of the cream cheese mixture over each cucumber slice. Top with a small piece of smoked salmon.
4. Garnish and serve – Sprinkle over a little extra black cracked pepper. Garnish with extra chives if desired and drizzle over a little lemon juice. Serve cold.

Recipe Notes

• Make ahead filling – You can prepare the cream cheese filling the day before serving. Cover and keep in the fridge until using.
• Don’t cut cucumber slices too thin – Make sure to cut the slices at least 1/2 inch thick. If they are too thin, they will not be able to support the toppings.
• Dry cucumber slices – Make sure to completely dry the cucumber slices. Otherwise, they may go a little soggy.
• Use a sharp knife – Smoked salmon is delicate, so you’ll need very sharp knife to cut the small pieces.
• Prep ahead – You can completely prepare these up to about 2 hours before serving. Wrap them in plastic wrap and keep them refrigerated until serving. Garnish just before serving.
• Serve cold – For best results, please serve these cold. If they are sitting around too long, the cucumber slices will go soggy and the cream cheese mixture will go a little runny.

Substitutions

• Cream cheese – You can use any kind of soft spreadable cheese for this recipe. Mascarpone would work really well.
• Fresh chives – You can also use fresh dill, tarragon or basil.

Serving Suggestions

• At a brunch – These would go great on a brunch table any time of the year.
• With other appetizers – If you’re planning a little get together, these little bites would go great alongside so many other nibbles. Why not serve it alongside the Cucumber & Mascarpone Cheese Sandwiches and the Leek & Bacon Mini Quiche.
• Serve them as a starter – If you’re planning a dinner party, these would make a great starter.
• Nibbles with drinks – Serve them on a big tray with a glass of bubbly to your friends.

Frequently Asked Questions

Smoked Salmon and Basil Rolls

These Smoked Salmon Basil Rolls are easy to put together and delish! A great make ahead appetizer for your next get together or just for weekend nibbles. Using smoked salmon and a quick cream cheese filling, they are put together in minutes!

Check out this recipe

Smoked Salmon and Cream Cheese Canapes

These Smoked Salmon and Cream Cheese Canapes are a great quick & easy appetizer. Toasted baguette bread topped with cream cheese, smoked salmon and chives.

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

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Cucumber Smoked Salmon Bites

Quick and tasty Cucumber Smoked Salmon Bites are the perfect entertaining no cook appetizer. Cool and fresh cucumber slices topped with herb cream cheese and thinly sliced smoked salmon. Great for dinner parties or to enjoy with a summer beverage.

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Appetizer

Cuisine: North American

Keyword: no bake appetizers, no cook appetizers, smoked salmon

Servings: 5 servings

Calories: 115kcal

Author: Julia Pinney

Ingredients

• 1 cucumber cut into 1/2 inch slices (approximately 16 slices)
• 4 oz smoked salmon cut into small pieces
• 1/2 cup cream cheese
• 1 spring onion finely minced
• 1 tablespoon fresh chopped chives
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon black pepper

US Customary – Metric

Instructions

• In a small bowl, combine the cream cheese, spring onion, fresh chopped chives, lemon juice, lemon zest and black pepper. Stir well to combine and set aside.
• Pat dry the cucumber slices and lay out on a plate or a tray. Spread a small amount of the cream cheese mixture over each cucumber slice. Top with a small piece of smoked salmon.
• Sprinkle over a little extra black cracked pepper. Garnish with extra chives if desired and drizzle over a little lemon juice. Serve cold.

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

Nutrition Facts

Cucumber Smoked Salmon Bites

Amount Per Serving (1 serving (approximately 4 pieces))

Calories 115 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 28mg9%

Sodium 251mg11%

Potassium 162mg5%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 6g12%

Vitamin A 393IU8%

Vitamin C 3mg4%

Calcium 36mg4%

Iron 0.4mg2%

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

Thanks For Stopping By & Hope To See You Soon!

The post Cucumber Smoked Salmon Bites appeared first on Julia's Cuisine.

What is Old Bay Seasoning

If you have never tried Old Bay Seasoning, I suggest you head out to the store and pick some up. It’s a blend of 14 different herbs and spices and it makes the perfect blend for chicken, meat and even seafood.

These wings would go great this summer alongside some of our great salads like the Creamy Cucumber Salad with Sour Cream and Mayo, the Old Fashioned Creamy Potato Salad or the Greek Style Pasta Salad.

What are These Wings Like

• Difficulty – This recipe has only three ingredients and takes about 10 minutes to put together. It’s so easy!
• Taste – These wings have an amazing flavour. And when baked correctly, the wings are fall off the bone tender with a crisp
• Serving – This recipe makes four generous servings and I would say it could probably be stretched to six servings if you have enough side dishes.

Ingredients

• Chicken – This recipe uses wings cut in half with the tips removed. You can buy whole wings or pre cut wings.
• Seasoning – I used purchased Old Bay Seasoning for this recipe. Baking powder is also used in the recipe. Don’t skip the baking powder, it helps the skin crisp up!

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

Instructions

1. Preheat oven – Preheat oven to 450 degrees f/220 degrees c. Have ready a large baking tray.
2. Pat the wings dry – Lay all the chicken wings out and pat them dry completely. It’s important that the wings are dry.
3. Combine dry seasonings – In a small dish combine the Old bay seasoning with the baking powder and whisk to combine.
4. Season the chicken – In a large ziplock bag combine the wings with the seasoning. Shake well to completely coat the wings.
5. Arrange wings on the tray – Lay all the wings on the baking tray, making sure not to overlap the wings.
6. Bake – Bake the wings between 40 – 45 minutes, turning the wings over half way through baking.
7. Serve – Remove from oven and serve with your favourite dipping sauces.

Recipe Notes

• Pat the wings dry – Don’t skip this step or the dry rub won’t stick easily.
• Thaw chicken wings correctly – If using frozen wings from the freezer, make sure you have allow them to defrost properly before baking.
• Bake in a hot oven – I baked these at 425 degrees f. This will ensure they bake properly and get crispy and nice and golden.

What Dips Serve with These Wings

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

Substitutions

• Chicken wings – If you aren’t a fan of chicken wings, you can use chicken tenders, chicken cutlets, chicken drumsticks, chicken thighs or even chicken breasts. Just keep in mind what cooking time will vary depending on what cut of chicken you use. Chicken is fully cooked when it reaches an internal temperature of 165 degrees f.
• Old Bay Seasoning – I used a store bought Old Bay Seasoning for these wings. You can make your own seasoning blend if you prefer. Alternatively you can change the flavour all together by using a Moroccan Spice Blend, Homemade Mild Taco Seasoning or the Homemade Cajun Seasoning.

Frequently Asked Questions

Cajun Dry Rub Chicken Wings

These Cajun Dry Rub Chicken Wings come together quickly using a Homemade Cajun Seasoning . They are full of flavour with a kick of spice and go great so many side dishes.

Check out this recipe

Oven Baked Crispy Chicken Wings

You don't need a deep fryer to get these Oven Baked Chicken Wings just right. Put together in no time at all and then baked in the oven for easy clean up, these wings are sure to be a summer hit.

Check out this recipe

Sticky Honey Garlic Wings

A sure fire hit at any party, wings! Everyone always seem to love them now matter how you dress them up. And I have to say these Sticky Honey Garlic Wings would be no exception. Take a look!

Check out this recipe

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Old Bay Seasoning Chicken Wings

Make these crispy and tender Old Bay Seasoning Chicken Wings soon! Tender and delicious wings with a crispy bite that use only three ingredients and are great for quick dinners, parties, lunches and more!

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Main Course

Cuisine: North American

Keyword: baked wings, chicken wings

Servings: 4 servings

Calories: 280kcal

Ingredients

• 2 lbs chicken wings
• 2 tablespoons old bay seasonings
• 1 tablespoon baking powder

US Customary – Metric

Instructions

• Preheat oven to 450 degrees f/220 degrees c. Have ready a large baking tray.
• Lay all the chicken wings out and pat them dry completely. It's important that the wings are dry.
• In a small dish combine the Old bay seasoning with the baking powder and whisk to combine.
• In a large ziplock bag combine the wings with the seasoning. Shake well to completely coat the wings.
• Lay all the wings on the baking tray, making sure not to overlap the wings.
• Bake the wings between 40 – 45 minutes, turning the wings over half way through baking.
• Remove from oven and serve with your favourite dipping sauces.

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

Nutrition Facts

Old Bay Seasoning Chicken Wings

Amount Per Serving (1 serving)

Calories 280 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 94mg31%

Sodium 408mg18%

Potassium 205mg6%

Carbohydrates 2g1%

Fiber 0.2g1%

Sugar 0.1g0%

Protein 23g46%

Vitamin A 233IU5%

Vitamin C 1mg1%

Calcium 211mg21%

Iron 2mg11%

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

Thanks For Stopping By & Hope To See You Soon!

The post Old Bay Seasoning Chicken Wings 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.

Summer is in full swing and that means refreshing foods. The Best Summer Salads, Grilled Barbecue Chicken Skewers and the Caprice Salad Sticks are recipes you need to be making.

What’s This Salad Like

• Difficulty – This salad requires very few ingredients and is so EASY to make.
• Taste – A fantastic crisp summer salad that is great in warm weather. The dressing is creamy with a hint of lemon for freshness.
• Serving – This will serve four people as a side dish. If you are planning on just having the salad as a meal, I would recommend it for two servings. In the recipe card you can easily adjust the servings size.

Ingredients

• Lettuce – I used Romaine lettuce for this recipe. The leaves have both a crunch and there are softer darker green pieces as well.
• Tomatoes – Small cherry (grape) tomatoes worked perfect for this salad.
• Radishes – Radishes add freshness, crunch and a bit of flavour to the salad.
• Bacon – I cooked and crumbled bacon for this salad. You could use pre bought crumbled bacon.
• Croutons – Croutons add a great flavour and texture to fresh salads. You can make your own or purchase store bought croutons.
• Dressing – I made a delicious Greek yogurt dressing to serve with this salad. Don’t skip the dressing!

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

Instructions

Make the dressing

1. Make dressing – Combine all the dressing ingredients in a bowl and whisk to combine. Set aside.

Make the salad

1. Combine salad ingredients – In a large salad bowl, add the romaine lettuce. Top with tomatoes, radishes, bacon and parmesan shavings. Toss really well. Add croutons.
2. Add dressing and serve – Add dressing just before serving and lightly toss the salad. Serve immediately once the salad is dressed.

Recipe Tips

• Prep ahead – I made a homemade Creamy Greek Yogurt Dressing for this salad. You can easily make this up to four days before hand and keep it in a sealed jar in the fridge.
• Use fresh ingredients – Because this is a fresh summer salad, I recommend using very fresh and crisp vegetables. If your lettuce or tomatoes are soft, the salad won’t be as fresh or delicious!
• How to cook and crumble bacon – Lay bacon on a lined baking sheet. Bake in a 350 degrees f oven for about 10 – 12 minutes. Remove and pat with paper towels. Crumble apart and use in salads.
• Assemble before serving – Salads that use fresh ingredients are best assembled and tossed just before serving. the weight of the ingredients like tomatoes can lead to softening the lettuce too much.

Substitutions

• Lettuce – I used romaine lettuce for this recipe and I do strongly recommend crisp lettuce. You could use iceberg lettuce, baby gem lettuce, butterhead lettuce or summer crisp lettuce. You could mix in other greens like fresh spinach, arugula or watercress.
• Tomatoes – Small firm cherry tomatoes work best for this recipe.
• Radishes – These add a great crunch and crispness to the salad. Alternatively, you could opt for cucumbers to give the same freshness.
• Cheese – I used fresh parmesan shavings. Any cheese like sharp cheddar, Gouda or Edam will work as well.
• Bacon – I crumbled bacon for this recipe. You could easily use store bought bacon bits.
• Croutons – Any kind of croutons will work for this recipe. You could opt for toasted nuts or seeds, kale chips, crispy chickpeas or crispy tortilla strips.
• Homemade Creamy Greek Yogurt Dressing – Any dressing will work for this salad. Try the Lemon Vinaigrette or any store bought dressings that are your favourites.

What To Serve With This Salad

This fresh Bacon and Tomato Salad is great to serve with barbecues or just as a light meal all on it’s own. It goes great with the Cheesy Garlic Fingers or some Fluffy White Dinner Rolls on the side. Serve it with the Spicy Barbecue Chicken Tenders, Slow Cooker Barbecue Ribs or the Cheesy Barbecue Chicken Sliders.

Frequently Asked Questions

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Bacon Tomato Salad

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

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Salad

Cuisine: North American

Keyword: cherry tomatoes, summer recipes, summer salads

Servings: 4 servings

Calories: 502kcal

Author: Julia Pinney

Ingredients

For the salad

• 1 head romaine lettuce torn into small pieces
• 1 cup cherry tomatoes quartered
• 1/2 cup radishes ends trimmed and sliced thin
• 1/2 cup bacon crumbled
• 1/3 cup parmesan cheese shavings
• 1/2 cup croutons

For the dressing

• 1 Cup Greek yoghurt
• 1/4 Cup olive oil
• Juice of half a lemon
• 2 tablespoons white wine vinegar
• 3 tablespoons parmesan cheese finely grated
• 1 clove garlic minced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

US Customary – Metric

Instructions

Make the dressing

• Combine all the dressing ingredients in a bowl and whisk to combine. Set aside.

Make the salad

• In a large salad bowl, add the romaine lettuce. Top with tomatoes, radishes, bacon and parmesan shavings. Toss really well. Add croutons.
• Add dressing just before serving and lightly toss the salad. Serve immediately once the salad is dressed.

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

Nutrition Facts

Bacon Tomato Salad

Amount Per Serving (1 serving)

Calories 502 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 16g100%

Polyunsaturated Fat 5g

Monounsaturated Fat 24g

Cholesterol 37mg12%

Sodium 515mg22%

Potassium 515mg15%

Carbohydrates 11g4%

Fiber 4g17%

Sugar 6g7%

Protein 11g22%

Vitamin A 13912IU278%

Vitamin C 17mg21%

Calcium 226mg23%

Iron 2mg11%

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

Thanks For Stopping By & Hope To See You Soon!

The post Bacon Tomato Salad appeared first on Julia's Cuisine.

What is this Cucumber Salad like

• Difficulty – Although making a cucumber salad is relatively easy, be sure to follow the recipe closely and read the recipe tips in the recipe card at the end of the post.
• Taste – This is a light and fresh salad. The red onions give it a bit of a punch as well as the sour cream keeps is cool and fresh.
• Serving – As a side dish, this will easily serve six people. In the recipe card, you can easily change the servings and it will automatically adjust your ingredients for you.

Ingredients

• Cucumber – I used medium sized cucumbers for this recipe.
• Onion – Red onions work best for this recipe as they are tart and it goes really well with the cucumber.
• Sour cream – Sour cream is used as the base for the salad. Sour cream is rich, tangy and creamy. It makes a refreshing dressing.
• Mayonnaise – A small amount of mayonnaise is used to add to the sour cream to make the dressing.
• Dill – I used dried dill for this recipe. Dill has a very distinct flavour and it a bit tangy as well as slightly bitter.
• Salt – Salt is used in this recipe to sprinkle over the cucumbers to draw out the water to prevent the salad from going soggy. As well, a small amount of salt is added to the salad dressing.
• Black pepper – This is added to the salad dressing.
• Fresh parsley – Fresh parsley is added to the the salad dressing as well as a small amount to garnish the salad.

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

Instructions

1. Peel cucumbers – Peel and slice the cucumbers. Keep a small amount of the skin on the cucumber when you peel them. Using either a sharp knife or a mandolin, slice the cucumbers.
2. Salt cucumbers – Lay all the cucumber slices out on paper towels and sprinkle over salt. Leave the cucumbers for around 30 minutes.
3. Make salad dressing – Make the dressing by combining the sour cream, mayonnaise, dried dill, salt, black pepper and fresh parsley. Stir to combine.
4. Arrange salad – In a large bowl, combine the cucumber slices, red onion slices and salad dressing. Stir well to combine and chill for 15 minutes.
5. Chill and serve – Garnish with extra dill and fresh parsley before serving if desired.

Recipe Tips

• Peeling and slicing cucumbers – It’s best to half peel the cucumbers for this salad as it gives a good texture. Choose young cucumbers because they contain less seeds and often less water content. Slice the cucumbers thin. Use a mandolin if you have one. If not a sharp knife works really well.
• Salt the cucumbers – IMPORTANT! Don’t skip this step in the recipe. If you don’t get the excess water out of the salad, it will go watery. Make sure to follow the steps to get the excess water out of the cucumbers.
• Prep ahead cucumbers – The cucumbers can be prepped the day before.
• Prep ahead salad dressing – You can make and store this dressing up to 48 hours before serving. Just store in the fridge.
• Assemble before serving – This salad is best assembled, chilled for 15 minutes and then served immediately. The cucumbers will lose their crispness over time as well, some water will leak into the salad if it’s left too long.

Substitutions

• Sour cream – The best substitute for sour cream is Greek yogurt. You can always use plain yogurt as well, just keep in mind it will be more watery.
• Dried dill – Fresh dill will work prefect for this recipe. Alternatively, you could use dill seeds or tarragon for a unique flavour.
• Fresh parsley – Opt to use fresh dill, fresh mint or even fresh basil.

What to Serve with Cucumber Salad

This Creamy Cucumber Salad with Sour Cream and Mayo makes a great summer side for to go with many dishes. Here would be a few of our top picks!

• Oven Roasted Rotisserie Style Chicken
• Grilled Barbecue Chicken Skewers
• Traditional Style Barbecue Pork Tenderloin
• Barbecue Beef Kebabs
• Fluffy White Dinner Rolls
• Garlic Fingers

Frequently Asked Questions

Potato & Cucumber Salad

You can't have summer without potato salad! Am I not wrong? And this Potato & Cucumber Salad is as refreshing as it is satisfying. Don't miss out for your next summer pot luck or barbecue.

Check out this recipe

Cucumber and Mascarpone Cheese Sandwiches

These cute little Cucumber and Mascarpone Cheese Sandwiches would made a great addition to an Easter brunch this year. A traditional English sandwich with a little bit of an Italian twist!

Check out this recipe

Old Fashioned Creamy Potato Salad

It just wouldn't be summer without an Old Fashioned Creamy Potato Salad. This is a new take on an old family favourite. I know everyone has their own favourite potato salad for summer, but sometimes, it's nice to check out something new!

Check out this recipe

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Creamy Cucumber Salad with Sour Cream and Mayo

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

Prep Time30 minutes mins

chill time15 minutes mins

Total Time45 minutes mins

Course: Salad

Cuisine: North American

Keyword: dill, potlucks, summer salads

Servings: 6 servings

Calories: 75kcal

Author: Julia Pinney

Ingredients

• 3 medium cucumbers half peeled and thinly sliced
• 1 small red onion peeled, halved and thinly sliced
• 1/2 cup sour cream
• 1 tablespoon mayonnaise
• 1 tablespoon dried dill
• 1 tablespoon salt for salting the cucumbers
• 1/2 teaspoon salt for the dressing
• 1 teaspoon black pepper
• Small bunch of fresh parsley finely chopped

Instructions

• Peel and slice the cucumbers. Keep a small amount of the skin on the cucumber when you peel them. Using either a sharp knife or a mandolin, slice the cucumbers.
• Lay all the cucumber slices out on paper towels and sprinkle over salt. Leave the cucumbers for around 30 minutes.
• Make the dressing by combining the sour cream, mayonnaise, dried dill, salt, black pepper and fresh parsley. Stir to combine.
• In a large bowl, combine the cucumber slices, red onion slices and salad dressing. Stir well to combine and chill for 15 minutes.
• Garnish with extra dill and fresh parsley before serving if desired.

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

Notes

1. Peeling and slicing cucumbers – It’s best to half peel the cucumbers for this salad as it gives a good texture. Choose young cucumbers because they contain less seeds and often less water content. Slice the cucumbers thin. Use a mandolin if you have one. If not a sharp knife works really well.
2. Salt the cucumbers – IMPORTANT! Don’t skip this step in the recipe. If you don’t get the excess water out of the salad, it will go watery. Make sure to follow the steps to get the excess water out of the cucumbers.
3. Prep ahead cucumbers – The cucumbers can be prepped the day before.
4. Prep ahead salad dressing – You can make and store this dressing up to 48 hours before serving. Just store in the fridge.
5. Assemble before serving – This salad is best assembled, chilled for 15 minutes and then served immediately. The cucumbers will lose their crispness over time as well, some water will leak into the salad if it’s left too long.

Nutrition Facts

Creamy Cucumber Salad with Sour Cream and Mayo

Amount Per Serving (1 serving)

Calories 75 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 12mg4%

Sodium 1187mg52%

Potassium 209mg6%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 1g2%

Vitamin A 225IU5%

Vitamin C 5mg6%

Calcium 49mg5%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You Soon!

The post Creamy Cucumber Salad with Sour Cream and Mayo appeared first on Julia's Cuisine.

Last year I posted my first Mini Egg Cookie recipe and they were a huge hit! Then, recently I had a thought that maybe cookie bars would be a great idea. So, I kind of tweaked that recipe and combined it with the Chocolate Chip Blondies and came up with these amazing cookie bars. If you love chewy cookies, mini eggs and decadent treats, you’ll love these!

What Are These Cookie Bars Like

• Difficulty – These are easier than Chewy Chocolate Chip Cookies! It’s like making one big cookie pressed into a baking pan. Easy!
• Taste – Chewy, dense, sweet and amazing!
• Serving – This recipe makes 16 good sized cookie bars. They are about the size of brownies.

Ingredients

• Butter – This recipe uses room temperature unsalted butter.
• Sugars – I used a mix of white and brown sugar for these cookies. The brown sugar adds a great flavour as well as adds chewiness to the texture.
• Egg – A large room temperature egg. Room temperature eggs are best for baking as they reach full volume when beaten.
• Vanilla – I used vanilla extract for flavour.
• Flour – All purpose flour is the most common type of flour used in baking.
• Salt – Enhances flavour in baking.
• Rising agents – I used a mix of baking powder and baking soda in this recipe.
• Candy – I used M and M mini eggs.

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

Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Grease and line with parchment paper a 8 x 8 inch baking dish.
2. Combine dry ingredients – In a medium bowl combine the flour, salt, baking soda and baking powder. Stir to combine and set aside.
3. Mix wet ingredients – In the bowl of you electric mixer, beat the butter on high speed for about one minute. Add the white sugar and brown sugar. Mix for about 2 more minutes until smooth. Add the egg and vanilla extract and mix for about 2 more minutes.
4. Fold in dry ingredients – Add the dry ingredients to the batter and stir until just combined.
5. Add chopped candy – Fold in the chopped Easter candy. Evenly spread the cookie dough in the prepared pan. Sprinkle extra candy over the top if desired.
6. Bake – Bake between 18 – 22 minutes or until the sides are starting to come away from the pan and a toothpick inserted in the centre comes out clean.
7. Cool – Place on a cooling rack to cool.
8. Cut and serve – Lift out the parchment paper when cooled and cut into 16 equal squares. Store in an airtight container.

Recipe Tips

• Using white and brown sugar – Increases the softness and chewiness in the cookie.
• Don’t over bake – Over baking will result in a dryer crisper cookie. These cookies will vary in baking time from oven to oven. Mine took 18 minutes. Yours could be a little less or more.

Substitutions

• Mini Eggs – You can use any kind of mini eggs for this recipe. I used M & M Easter Mini Eggs and cut them in half. You could use the peanut variety if you like and any other brand will work. For other holidays, you can just switch up the colours.
• Cookie dough – I don’t recommend making any changes if you want the results you see in this recipe. This recipe has been tested many times to ensure exact results every single time.

Serving and Storage

• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.
• Give as a gift – These make a nice Easter treat to gift. You can stack them and wrap them in cellophane, put them on a tray or in a little bag. Just make sure your friends know how long they will keep fresh!

Frequently ASked Questions

Mini Egg Cookies

These Mini Egg Cookies are the perfect fun fill Easter cookie. A crispy yet soft and chewy cookie filled with a combination of chocolate chips and candied mini eggs. These cookies are prepared in just about 10 minutes and they bake quickly. 

Check out this recipe

Chocolate Chip Oat Squares

Cookies are great for any season! So, why not make a batch of these Chocolate Chip Oat Squares and pop them in the freezer to have a treat when the craving hits!

Check out this recipe

Chewy Chocolate Chip Cookies

Sometimes, you just can't beat a good old fashioned Chewy Chocolate Chip Cookie! An all time favourite in my house and a recipe that spans more than 30 years old! If you're looking for a no fail cookie, make this one!

Check out this recipe

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US CustomaryMetric

Mini Egg Cookie Bars

Make these chewy and sweet Mini Egg Cookie Bars this spring. A super chewy cookie bar filled with M and Ms for a fun treat!

Prep Time15 minutes mins

Cook Time18 minutes mins

Total Time33 minutes mins

Course: cookies, Dessert

Cuisine: North American

Keyword: easter baking, easter recipes, easy cookies

Servings: 16 cookie bars

Calories: 214kcal

Author: Julia Pinney

Ingredients

• 1/2 cup unsalted butter at room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated white sugar
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 cup Easter chocolate m and ms

US Customary – Metric

Instructions

• Preheat oven to 350 degrees f/180 degrees c. Grease and line with parchment paper a 8 x 8 inch baking dish.
• In a medium bowl combine the flour, salt, baking soda and baking powder. Stir to combine and set aside.
• In the bowl of you electric mixer, beat the butter on high speed for about one minute. Add the white sugar and brown sugar. Mix for about 2 more minutes until smooth. Add the egg and vanilla extract and mix for about 2 more minutes.
• Add the dry ingredients to the batter and stir until just combined.
• Fold in the chopped Easter candy. Evenly spread the cookie dough in the prepared pan. Sprinkle extra candy over the top if desired.
• Bake between 18 – 22 minutes or until the sides are starting to come away from the pan and a toothpick inserted in the centre comes out clean.
• Place on a cooling rack to cool.
• Lift out the parchment paper when cooled and cut into 16 equal squares. Store in an airtight container.

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

Nutrition Facts

Mini Egg Cookie Bars

Amount Per Serving (1 cookie bar)

Calories 214 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 29mg10%

Sodium 175mg8%

Potassium 28mg1%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 21g23%

Protein 2g4%

Vitamin A 223IU4%

Vitamin C 0.1mg0%

Calcium 30mg3%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See YOu Soon!

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