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

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

Don’t miss these 15 Best Potato Recipes!

What Are These Country Fries Like

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

Ingredients

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

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

Instructions

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

Recipe Tips

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

Substitutions

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

Serving

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

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

Frequently Asked Questions

Garlic Butter Roasted Potatoes

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

Check out this recipe

Crispy Oven Fries

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

Check out this recipe

Crispy Oven Roasted Parmesan Baby Potatoes

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

Check out this recipe

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Country Fries

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

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: North American

Keyword: easy, potatoes, quick

Servings: 4 servings

Calories: 131kcal

Author: Julia Pinney

Ingredients

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

US Customary – Metric

Instructions

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

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

Nutrition Facts

Country Fries

Amount Per Serving (1 serving)

Calories 131 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4.04g25%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.003g

Sodium 10mg0%

Potassium 716mg20%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 1g1%

Protein 3g6%

Vitamin A 3IU0%

Vitamin C 34mg41%

Calcium 20mg2%

Iron 1mg6%

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

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

Check out The Best Summer Salad Recipes!

What Is This Salad Like

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

Ingredients

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

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

Instructions

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

Recipe Notes

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

Substutions

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

Serving

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

Frequently Asked Questions

Greek Salad with Marinaded Feta

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

Check out this recipe

Roasted Red Pepper & Feta Salad

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

Check out this recipe

Marinated Cucumber Onion and Tomato Salad

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

Check out this recipe

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Tomato Feta and Mint Salad

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

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Salad

Cuisine: Mediterranean

Keyword: Feta, mint, summer salads

Servings: 4 servings

Calories: 77kcal

Author: Julia Pinney

Ingredients

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

US Customary – Metric

Instructions

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

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

Nutrition Facts

Tomato Feta and Mint Salad

Amount Per Serving (1 serving)

Calories 77 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 17mg6%

Sodium 278mg12%

Potassium 303mg9%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

Vitamin A 1119IU22%

Vitamin C 17mg21%

Calcium 105mg11%

Iron 1mg6%

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

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The post Tomato Feta & Mint Salad appeared first on Julia's Cuisine.

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

What Is This Turkey Dinner Like

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

Ingredients

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

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

Instructions

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

Recipe Tips

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

Substitutions

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

Serving

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

Frequently Asked Questions

Parmesan Crusted Turkey Cutlets

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

Check out this recipe

Parmesan Crusted Turkey Tenders

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

Check out this recipe

Turkey and Mushrooms in a Creamy White Wine Sauce

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

Check out this recipe

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Turkey Cutlets with Dijon Mustard Sauce

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

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: North American

Keyword: comfort food, Dijon mustard, stove top dinners

Servings: 4 servings

Calories: 326kcal

Author: Julia Pinney

Ingredients

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

US Customary – Metric

Instructions

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

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

Nutrition Facts

Turkey Cutlets with Dijon Mustard Sauce

Amount Per Serving (1 serving)

Calories 326 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g63%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 111mg37%

Sodium 1023mg44%

Potassium 472mg13%

Carbohydrates 3g1%

Fiber 0.3g1%

Sugar 1g1%

Protein 26g52%

Vitamin A 506IU10%

Vitamin C 2mg2%

Calcium 30mg3%

Iron 1mg6%

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

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

Are you a fan of turnovers? Well, if you’ve never had one, it’s time to start today. These Strawberry Puff Pastry Turnovers come together quickly using frozen puff pastry and a homemade strawberry filling. Then finished off with an easy sugar glaze for extra sweetness. They are baked to golden perfection and you’ll love them straight out of the oven. They are a great breakfast option like my Strawberry Almond Muffins.

Why You’ll Love These Turnovers

• Difficulty – These are easy to make using store bought puff pastry, a home made strawberry compote and a simple sugar glaze.
• Taste – A delicious flaky pastry with a sweet strawberry filling and a sweetened sugar glaze.
• Serving – This recipe makes 9 turnovers, although there are only 8 pictured here. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Strawberry compote – I made a homemade strawberry compote using fresh strawberries, sugar and lemon juice.
• Sugar glaze – I topped the turnovers with a sugar glaze using powdered sugar and milk.
• Puff pastry – I used ready to roll puff pastry from the suparmarket.
• Egg – A whisked egg is used to brush the tops of the turnovers before baking. This gives them a golden touch.

REMEMBER, The full recipe and instructions is located at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C and line a large baking tray with parchment paper.
2. Make compote – In a medium saucepan set over a medium heat, add the strawberries, sugar and lemon juice. Stir well and leave to cook until strawberries are soft, about 15 minutes. Remove from heat and strain off excess liquid. Leave the compote to cool.
3. Make glaze – In a small bowl combine the powdered sugar and milk. Whisk to combine and set aside.
4. Cut and fill pastry – Cut the pastry into 9 equal squares. Place the squares on top of the baking tray. Place a tablespoon of the strawberry compote in the centre of each pastry square. Be careful not to overfill too much.
5. Fold pastry – Fold the pastry so it forms a triangle. (see step-by-step photos in post above). Firmly press down the edges of the pastry with a fork. Make sure they are firmly pressed together.
6. Bake – Brush the tops of the pastry with the beaten egg. Pierce holes in the top of each turnover with a fork. Bake between 18 – 20 minutes or until golden and puffed up. Remove from oven to cool.
7. Add glaze and serve – Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.

Recipe Notes

• Use cold puff pastry – Important. If your kitchen is warm, place the pastry squares on the baking tray back in the fridge for about 10 minutes before filling. Warm puff pastry is really difficult to work with and will quickly lose it’s shape when filling and folding.
• Don’t overfill the pastry – Don’t because they will be very hard to close and most likely will burst open when baking. I put a heaping teaspoon into the centre of each pastry square.
• Making the glaze – I like to make a thicker glaze so it holds it’s shape like you see here. I like to add a little milk at a time when making glaze until I reach the desired consistency.
• Use a bag to drizzle glaze – I used a small sandwich bag with a tiny hole cut in the corner to drizzle the glaze. It makes perfect lines.
• Make ahead – these can be prepared ahead of time and place on a baking tray, covered and kept in the fridge until baking time. You can do this up to one day before you bake them.

Substitutions

• Puff pastry – this kind of freezer pastry honestly works fantastic for this recipe. But you can use crescent roll dough, premade shortcrust pastry or even make your own if you feel up to it.
• Strawberry compote – You can use frozen strawberries. As well you can change the flavour by using blueberries or raspberries.
• Sugar glaze – Alternatively, you can leave them plain or use toppings like cream cheese glaze, chocolate glaze or any other topping that you like.

Serving and Storage

• At room temperature – You can keep these at room temperature up to about a day. Just keep them in an air tight container.
• In the fridge – These turnovers will keep in the fridge up to about three days in an airtight container.
• In the freezer – Yes, you can even freeze them, but it’s best to freeze them ungl azed. Place them in freezer proof bag or container. Seal properly and store up to about two months.

Frequently Asked Questions

Lemon Cream Cheese Turnovers

Make these deliciously flaky and sweet Lemon Cream Cheese Turnovers for your next Brunch! These use a Homemade Lemon Curd, a simple cream cheese filling and store bought puff pastry. A sweet treat that will have you going back for seconds!

Check out this recipe

Strawberry Cream Cheese Pastries

Make these Strawberry Cream Cheese Pastries this Valentine's Day. A simple puff pastry base, topped with cream cheese and fresh strawberries.

Check out this recipe

Strawberry Cake Squares

These Strawberry Cake Squares are light and fluffy and topped with a cream cheese layer and fresh strawberries. And easy to make dessert that can be served just as they are or with vanilla ice cream!

Check out this recipe

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Strawberry Puff Pastry Turnovers

These Strawberry Puff Pastry Turnovers are great to make ahead, freeze and enjoy for when the craving hits. Light and flaky puff pastry filled with a homemade strawberry compote and topped with a sugar glaze. A real easy and delicious treat that you can even have for breakfast.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: North American

Keyword: pie, strawberries

Servings: 8 turnovers

Calories: 264kcal

Author: Julia Pinney

Ingredients

For the strawberry compote

• 3 cups strawberries stems removed and roughly chopped
• 3 tablespoons sugar
• 1 tablspoon lemon juice

For the sugar glaze

• 1/3 cup powdered sugar
• 2 tablespoons milk

Other

• 1 sheet puff pastry
• 1 egg beaten

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C and line a large baking tray with parchment paper.
• In a medium saucepan set over a medium heat, add the strawberries, sugar and lemon juice. Stir well and leave to cook until strawberries are soft, about 15 minutes. Remove from heat and strain off excess liquid. Leave the compote to cool.
• In a small bowl combine the powdered sugar and milk. Whisk to combine and set aside.
• Cut the pastry into 9 equal squares. Place the squares on top of the baking tray. Place a tablespoon of the strawberry compote in the centre of each pastry square. Be careful not to overfill too much.
• Fold the pastry so it forms a triangle. (see step-by-step photos in post above). Firmly press down the edges of the pastry with a fork. Make sure they are firmly pressed together.
• Brush the tops of the pastry with the beaten egg. Pierce holes in the top of each turnover with a fork. Bake between 18 – 20 minutes or until golden and puffed up. Remove from oven to cool.
• Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.

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

Nutrition Facts

Strawberry Puff Pastry Turnovers

Amount Per Serving (1 turnover)

Calories 264 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Sodium 110mg5%

Potassium 94mg3%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 8g9%

Protein 4g8%

Vitamin C 24mg29%

Calcium 10mg1%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You Soon!

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

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

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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.

*Originally poasted July 21st, 2021. Updated to include new recipes, new photos and updated information.

What This Post Includes

• What is Zucchini
• 26 Zucchini Recipes
• More Recipes You Might Like To Try

What is Zucchini

• Zucchini is a summer squash vegetable that is also know as a courgette. Zucchini has a high water content and you can even eat the flowers of the zucchini.
• Although zucchini is technically considered a fruit, it is a has a savoury taste is often used in savoury dishes. That being said, zucchini goes great in Baked Goods and I’ll be sharing some of my recipes below.

Savoury Zucchini Dishes (Including main course, salads & side dishes)

There is no end to what you can add zucchini to when it comes to cooking. It is so versatile can can be used as part of a Main Course, Appetizer or Side Dish. A few of my favourites are the Creamy Chicken and Zucchini Casserole and my Marinated Grilled Zucchini.

Creamy Chicken and Zucchini Casserole

What could be a better comforting dish than this Creamy Chicken and Zucchini Casserole. Tender pieces of chicken, sauteed zucchini and a creamy cheese sauce topped with a herb bread crumb mixture and extra cheese. A great make ahead meal for busy weeknights!

Check out this recipe

Creamy Stove Top Pork with Zucchini

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

Check out this recipe

Sun Dried Tomato Skillet Pasta

This Sun Dried Tomato Skillet Pasta is a great mid week dinner the whole family will love. A fully loaded pasta dish with sauteed zucchini and peppers and the addition of sun dried tomato pest for a fantastic flavour. 

Check out this recipe

Gruyère Cheese and Zucchini Pasta

Why not use up some seasonal zucchini with this Gruyère Cheese and Zucchini Pasta dish. It’s got the comfort of a cool weather dish while being light and fresh all at the same time. 

Check out this recipe

Tomato & Zucchini Oven Baked Pasta

This Tomato & Zucchini Oven Baked Pasta is a great mid week comfort. Tender pasta noodles with sauteed zucchini in a rich tomato sauce and topped with fresh mozzarella cheese.Make in advance, pop it in the fridge and bake when ready.

Check out this recipe

Roasted Squash & Zucchini Lasagna

I have the ultimate food for fall wrapped up with this Roasted Squash & Zucchini Lasagna. Layers of tender pasta noodles, bechamel sauce, sweet roasted squash and zucchini for the ultimate vegetarian comfort food.

Check out this recipe

Roasted Zucchini & Cherry Tomato Lasagna

Why not try this Roasted Zucchini & Cherry Tomato Lasagna for something a little different. Layers of pasta smothered in a rich tomato sauce and filled with sweet roasted cherry tomatoes, zucchini and tangy capers. 

Check out this recipe

Potato Zucchini Bake

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

Check out this recipe

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.

Check out this recipe

Zucchini Pasta Salad with a Lemon Vinaigrette

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

Check out this recipe

Parmesan Zucchini Crisps

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

Check out this recipe

Spiced Zucchini & Eggplant

Who loves quick and tasty side dishes. This Spiced Zucchini & Eggplant will be right up your street. Roasted with turmeric, fennel and cardamom pods for so much flavour that doesn’t disappoint.

Check out this recipe

Marinated Grilled Zucchini

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

Check out this recipe

Parmesan Topped Zucchini

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

Check out this recipe

Lemon Herb Couscous Salad

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

Check out this recipe

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

Roasted Vegetable Chickpea Salad

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

Check out this recipe

Summer Grilled Mix Vegetables

It just wouldn't be summer without grilling some vegetables to go alongside you weekend barbecue. These Summer Grilled Mixed Vegetables are easy to make, healthy, full of flavour and a would make a great side to grilled chicken or fish. A must make for your next summer cookout.

Check out this recipe

Zucchini Fritters

These Zucchini Fritters are a great way to sneak in all those nutrients without even knowing it. Made with grated zucchini, onion and oregano, these come together quickly and sure are tasty. They make a great side dish, snack or even lunch.

Check out this recipe

Zucchini & Parmesan Frittata

Wake up to this Zucchini & Parmesan Frittata this weekend. Light and fluffy eggs filled with sharp Parmesan cheese and thinly sliced sauteed zucchini. This frittata is completely cooked on the stove top so there is no oven required to finish it off. Make it for your next weekend brunch.

Check out this recipe

Sweet Zucchini Recipes

Zucchini is fantastic in so many Baked Goods. I love adding it to muffins like my Chocolate Chip Zucchini Muffins and the simple Vanilla Zucchini Muffins.

Vanilla Zucchini Muffins

With the abundance of fresh zucchini now, why not make these easy Vanilla Zucchini Muffins. With a sweet vanilla flavour and the moistness that zucchini brings, they are a sure fire hit. A great treat for anytime.

Check out this recipe

Chocolate Zucchini Loaf Cake

The perfect Chocolate Zucchini Loaf Cake. Intense chocolate flavour bursting with melting chocolate chips with hidden zucchini to make it super moist. File in favourites!

Check out this recipe

Chocolate Chip Zucchini Muffins

I have officially found my new favourite muffin! Yes, I do say that quite often about way too many foods, I know. But these Chocolate Chip Zucchini Muffins were fantastic and I am already itching to make them again. Don't take my word for it, give them a try!

Check out this recipe

Chocolate Zucchini Muffins

The wonderful secret hidden ingredient of zucchini in a chocolate muffin. With zero zucchini taste, so even better! These Chocolate Zucchini Muffins are put together in a hurry and moist, chocolaty and delicious!

Check out this recipe

Double Chocoalte Zucchini Muffins

Summer is still in full swing with all it’s fresh and wonderful produce. By using seasonal zucchini, you can make these deep and delicious Double Chocolate Zucchini Muffins. A moist chocolate muffin loaded with hidden zucchini and bursting with chocolate. 

Check out this recipe

Zucchini Bread

This Easy and Delicious Zucchini Bread is moist, full of flavour and great with a cup of coffee or tea. Made with fresh grated zucchini, butter and a blend of spices to bring a great tasting loaf cake. Make it for your your next brunch or afternoon treat.

Check out this recipe

Easy Recipes Using Cherry Tomatoes

This season we've had an abundance of ripe cherry tomatoes. So, here I've put together a collection of our best Easy Recipes Using Cherry Tomatoes that you might enjoy as well. Here you will find quick and easy Appetizers as well as cooked dinners using seasonal cherry tomatoes.

Check out this recipe

Dinner Recipes for Spring

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

Check out this recipe

Broccoli Recipes For Dinner

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

Check out this recipe

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More Than 20 Summer Zucchini Recipes

Zucchini season is in full swing and I'm here to help you make the most of it. With More Than 20 Summer Zucchini Recipes, there will be everything you need. From dessert ideas, to brunch, breakfast, main course and salads. Take a look below before you head to the market for you fresh zucchini this week.

Course: baked goods, Main Course, Side Dish

Cuisine: Mediterranean, North American

Keyword: healthy side dishes, summer recipes

Servings: 26 zucchini recipes

Author: Julia Pinney

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

Notes

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

Recipes included in this post are the following:

1. Creamy Chicken and Zucchini Casserole
2. Creamy Stovetop Pork with Zucchini
3. Sun Dried Tomato Skillet Pasta
4. Gruyere Cheese and Zucchini Pasta
5. Tomato and Zucchini Oven Baked Pasta
6. Roasted Squash and Zucchini Lasagna
7. Roasted Zucchini and Cherry Tomato Lasagna
8. Potato Zucchini Bake
9. Fusilli Pasta with Bacon and Zucchini
10. Zucchini Pasta Salad with a Lemon Vinaigrette
11. Parmesan Zucchini crisps
12. Spiced Zucchini and Eggplant
13. Marinated Grilled Zucchini
14. Parmesan Topped Zucchini
15. Lemon Herb Couscous Salad
16. Sheet Pan Roasted Mediterranean Vegetables
17. Roasted Vegetable Chickpea Salad
18. Summer Grilled Mixed Vegetables
19. Zucchini Fritters
20. Zucchini Parmesan Frittata
21. Vanilla Zucchini Muffins
22. Chocolate Zucchini Loaf Cake
23. Chocolate Chip Zucchini Muffins
24. Chocolate Zucchini Muffins
25. Double Chocolate Zucchini Muffins
26. Zucchini Bread

Thanks for Stopping by & Hope To See You Soon!

The post More Than 20 Summer Zucchini Recipes appeared first on Julia's Cuisine.

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

Check out More Than 20 Summer Zucchini Recipes!

What Is This Zucchini Dish Like

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

Ingredients

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

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

Instructions

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

Recipe Tips

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

Substitutions

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

Serving

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

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

Frequently Asked Questions

Parmesan Topped Zucchini

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

Check out this recipe

Parmesan Zucchini Crisps

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

Check out this recipe

Potato Zucchini Bake

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

Check out this recipe

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Marinated Grilled Zucchini

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

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: grilling recipes, summer recipes

Servings: 6 servings

Calories: 95kcal

Author: Julia Pinney

Ingredients

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

US Customary – Metric

Instructions

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

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

Nutrition Facts

Marinated Grilled Zucchini

Amount Per Serving (1 serving)

Calories 95 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Sodium 395mg17%

Potassium 198mg6%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 356IU7%

Vitamin C 16mg19%

Calcium 17mg2%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You Soon!

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

Today, I’m bringing you these easy and delish Chocolate Chip Coconut Cookie Bars. Honest to goodness easy to make with only 8 ingredients and no mixing involved. Keep reading to find out how to make them pronto!

Check out these 20 Great Recipes with Chocolate Chips!

• Difficulty – This is a really easy cookie bar recipe and requires 8 ingredients. There is no mixing and it’s all done in under 30 minutes.
• Taste – These have a very chewy texture and a great chocolate, coconut and nutty flavour.
• Serving – This recipe will make approximately 30 cookie bars. You can cut them bigger if you prefer. I find that cutting them small is the perfect size as these are very decadent and rich little cookie bars.

Ingredients

• Cookie crumbs – I used cinnamon wafers but you can use any kind of cookie crumbs that you like.
• Sugar – A small amount of granulated white sugar is added to the cookie crumb base.
• Butter – Melted butter is addled to the cookie crumbs to make a decadent cookie base.
• Chocolate chips – I used semi sweet chocolate chips.
• Walnuts – Walnuts add a nice nutty and chewy texture to the bars.
• Condensed milk – This is the ingredient that makes these bars very chewy and decadent.
• Coconut – I used unsweetened shredded coconut to top the cookie bars.

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. Grease and line a 15 x 10 inch baking tray. Set aside.
2. Bake cookie base – In a large bowl combine the cookie crumbs, sugar and butter. Mix well. Pour onto baking tray and press it firmly into the tray. Bake for around 12 – 15 minutes, turning halfway through baking. Remove from oven and leave to cool for about 15 minutes.
3. Top cookie base and bake – Sprinkle over nuts and chocolate pieces. Then evenly drizzle over the condensed milk and top with coconut. Return to oven for a further 12- 15 minutes or until the coconut is golden. Remove from oven and leave to completely cool.
4. Cool, cut and serve – Cut into bars or squares. Can be frozen!

Recipe Tips

• Use parchment paper – To get the bars out of the pan easily, I recommend lining it with parchment paper before baking.
• Watch baking time – Be careful not to over bake the cookie base. Mine baked in 12 minutes. It could easily be done before the 12 minute mark, so just keep an eye on them.
• Allow to cool completely – These will have the best texture when they have cooled completely. They are even great cold from the fridge.

Substitutions

How to substitute condensed milk if you don’t have any!

• Evaporated milk – You can use evaporated milk and sugar. Simple. Just put about 1 cup/200 grams of sugar along with a can of evaporated milk in a saucepan. Bring to a gentle boil and then reduce heat to low and leave to simmer, stirring occasionally for about 20 minutes.
• Regular Fresh Milk – You can just use fresh milk.  If you want to do it this way, add about 2 cups/480 ml of milk to the saucepan along with 1 cup/200 grams of sugar.  Using the same method of boiling and reducing to simmer.  This process will take about 10 to 15 minutes longer than by using the evaporated milk.  Once it has reduced and thickened cut in about 2 tablespoons of butter and a dash of vanilla. 

Storage and Serving

• At room temperature – You can keep these cookie bars in an airtight container up to four days.
• In the fridge – Store these cookie bars in an airtight container and layer parchment paper between the layers. They will keep fresh for up to a week.
• Freeze from fresh – If you want to freeze these cookie bars, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about two months in the freezer.

Frequently Asked Questions

Chewy Chocolate and Dulce de Leche Bars

Put these Chocolate Dulce de Leche Bars on your must make list! A chewy bar cookie filled with coconut, oats, chocolate chips and delicious dulce de leche. No mixer required and they freeze great!

Check out this recipe

Maple Walnut Bars

Add a touch of decadence to your holiday cookies with these Maple Walnut Bars. A shortbread base topped with a creamy maple filling stuffed full of walnuts.

Check out this recipe

Pumpkin Chocolate Chip Cookie Bars

Pumpkin Chocolate Chip Cookie Bars are the perfect seasonal treat. These are a cross between a brownie and a cookie bar, made in a large cookie sheet and they use use pumpkin puree and fall spices for a great flavour!

Check out this recipe

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US CustomaryMetric

Chocolate Chip Coconut Cookie Bars

Make these chewy and decadent Chocolate Chip Cookie Bars soon. A cookie base topped with chocolate chips, walnuts, coconut and sweetened condensed milk. These are easy to make, stays fresh for days and delicious!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: North American

Keyword: bar cookies, chocolate, coconut

Servings: 28 bars

Calories: 203kcal

Author: Julia Pinney

Ingredients

• 3 Cups cookie crumbs any kind you prefer
• 1/4 Cup granulated white sugar
• 3/4 Cup butter unsalted and melted
• 1 Cup walnuts roughly chopped
• 1 Cup semi sweet chocolate chips
• 1 can condensed milk 14 ounces condensed milk
• 1 1/2 Cups shredded coconut

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Grease and line a 15 x 10 inch baking tray. Set aside.
• In a large bowl combine the cookie crumbs, sugar and butter. Mix well. Pour onto baking tray and press it firmly into the tray. Bake for around 12 – 15 minutes, turning halfway through baking. Remove from oven and leave to cool for about 15 minutes.
• Sprinkle over nuts and chocolate pieces. Then evenly drizzle over the condensed milk and top with coconut. Return to oven for a further 12- 15 minutes or until the coconut is golden. Remove from oven and leave to completely cool.
• Cut into bars or squares. Can be frozen!

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

Notes

1. You can use any kind of cookie crumbs.  Graham wafer crumbs, digestive biscuits, any kind of a vanilla cookie…etc. 

Nutrition Facts

Chocolate Chip Coconut Cookie Bars

Amount Per Serving (1 bar cookie)

Calories 203 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 17mg6%

Sodium 110mg5%

Potassium 111mg3%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 17g19%

Protein 3g6%

Vitamin A 177IU4%

Vitamin C 1mg1%

Calcium 47mg5%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You Soon!

The post Chocolate Chip Coconut Cookie Bars appeared first on Julia's Cuisine.

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

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

What Are These Chicken Skewers Like

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

Ingredients

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

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

Instructions

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

Recipe Tips

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

Substitutions and Alternative Cooking Method

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

Serving

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

Frequently Asked Questions

Mediterranean Chicken Skewers

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

Check out this recipe

Green Pesto Chicken Kebabs

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

Check out this recipe

Cajun Chicken Kebabs

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

Check out this recipe

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Teriyaki Chicken Skewers

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

Prep Time15 minutes mins

Cook Time15 minutes mins

Marinade Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: North American

Keyword: barbecue, chicken

Servings: 6 skewers

Calories: 184kcal

Author: Julia Pinney

Ingredients

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

US Customary – Metric

Instructions

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

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

Nutrition Facts

Teriyaki Chicken Skewers

Amount Per Serving (1 serving)

Calories 184 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 48mg16%

Sodium 1174mg51%

Potassium 386mg11%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 16g18%

Protein 19g38%

Vitamin A 23IU0%

Vitamin C 3mg4%

Calcium 49mg5%

Iron 1mg6%

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

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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.

Check out these Great Bruschetta Recipes!

What is This Bruschetta Like

• Difficulty – This bruschetta is broken down into three parts, the bread, the herb cream cheese and the BLT salad topping. It isn’t difficult but there are quite a few ingredients in total to pull it all together.
• Taste – A fresh tasting bruschetta with so much flavour. From crisp bread, a creamy spread and fresh salad. This bruschetta has it all.
• Serving – This will make between 14 – 18 bruchetta slices. It depends on how thick you cut your slices really. You may have a little of the topping left over at the end.

Ingredients

• Baguette bread – I used a rustic baguette loaf for this recipe. It will cut between 15 – 18 small bruschetta slices.
• Herb cream cheese – I made my own herb cream cheese by combining cream cheese, parmesan cheese, parsley, dried dill, dried basil, dried oregano and garlic powder.
• BLT Salad ingredients – This salad topping used shredded iceberg lettuce, sliced cherry tomatoes and crisp bacon pieces.
• Vinaigrette – I made a simple vinaigrette for the salad topping. I just used olive oil, balsamic vinegar, salt and a little minced parsley.

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

Instructions

• Toast bread – Preheat oven to 350 degrees F/180 degrees C. Lay the baguette slices on a large baking tray and drizzle with the two tablespoons of olive oil. Bake in the oven for about 8 – 10 minutes or until crisp. Remove from oven and set aside.
• Make herb cream cheese – In a medium bowl, combine the cream cheese, parmesan cheese, minced parsley, dried dill, dried oregano, dried basil, and garlic powder. Stir well to combine and set aside.
• Make blt salad – In a large salad bowl combine the shredded lettuce, sliced cherry tomatoes and crisp bacon pieces. Pour over olive oil, balsamic vinegar, parsley and salt. Toss really well.
• Assemble bruschetta – Top the crisp bread with the herb cream cheese and then spoon over the blt topping. Serve immediately.

Recipe Tips

• Prep ahead – You can make the cream cheese 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.
• Assemble before serving – Because the topping has a vinaigrette, don’t assemble the salad or top the bruschetta until just before serving.

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.
• Cream cheese – Although this recipe uses cream cheese, you could opt for using Mascarpone cheese, Cottage cheese or even cream cheese.
• Herbs – For my herb cream cheese I only used fresh parsley, the rest were dried herbs. You could always add fresh dill if you have it on hand.
• Cherry tomatoes – I liked using the small firm tomatoes for this bruschetta. You can use Roma tomatoes. Just be sure to dice them small and put them through a strainer to remove any excess liquid.

Serving

Top serving tip! Serve it un assembled if you like. Set out the crisp bread, the salad topping and the cream cheese spread. Let your guest make their own so each one is fresh and crisp!

Also, this BLT 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

Bacon Tomato Salad

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

Check out this recipe

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

Mediterranean Bruschetta

Make these delicious little Mediterranean Bruschetta bites the next time you are having friends around of just chilling yourself.  The combination of roasted cherry tomatoes, Spanish cured cheese and balsamic vinegar is classically beautiful. 

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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!

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: North American

Keyword: bruschetta, easy appetizers, summer appetizers

Servings: 18 servings

Calories: 102kcal

Author: Julia Pinney

Ingredients

Other ingredients

• 1 baguette cut into approximately 18 slices
• 2 tablespoons olive oil

Herb Cream Cheese

• 1/2 cup cream cheese
• 1/3 cup parmesan cheese finely grated
• 1 tablespoon fresh parsley minced
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder

BLT Salad

• 8 slices bacon cooked and crumbled
• 2 cups cherry tomatoes
• 1 cup iceberg lettuce shredded
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1 tablespoon finely chopped parsley

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Lay the baguette slices on a large baking tray and drizzle with the two tablespoons of olive oil. Bake in the oven for about 8 – 10 minutes or until crisp. Remove from oven and set aside.
• In a medium bowl, combine the cream cheese, parmesan cheese, minced parsley, dried dill, dried oregano, dried basil, and garlic powder. Stir well to combine and set aside.
• In a large salad bowl combine the shredded lettuce, sliced cherry tomatoes and crisp bacon pieces. Pour over olive oil, balsamic vinegar, parsley and salt. Toss really well.
• Top the crisp bread with the herb cream cheese and then spoon over the blt topping. Serve immediately.

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

Nutrition Facts

BLT Bruschetta

Amount Per Serving (1 bruschetta slice)

Calories 102 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 8mg3%

Sodium 203mg9%

Potassium 74mg2%

Carbohydrates 8g3%

Fiber 0.5g2%

Sugar 2g2%

Protein 3g6%

Vitamin A 202IU4%

Vitamin C 4mg5%

Calcium 47mg5%

Iron 1mg6%

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

Thanks For Stopping By & Hope To See You Soon!

The post BLT Bruschetta appeared first on Julia's Cuisine.