Paired beautifully with juicy stone fruits like apricots or plums and topped with crunchy pistachios for a flavorful appetizer. 

While my pan-fried halloumi in this pesto-tomato salad is delicious during the Summer season; this grilled halloumi is my favorite way to enjoy it towards the end of summer.

Why you’ll love this whole grilled halloumi

• Unique: This grilled halloumi cheese is a unique and different way to serve halloumi.
• Tasty: The saltiness of the halloumi pairs perfectly with the sweet stone fruit in late summer.
• Easy: Everything in this recipe happens on the grill!

What is halloumi cheese?

Halloumi is a semi-hard, brined cheese that comes from the Mediterranean island of Cyprus. It’s traditionally made of a mix of goat’s and sheep’s milk, however, you’ll find some versions with cow’s milk. It’s a firm cheese and it’s famously known for being a bit ‘squeeky’ when you bite into it. It has a very high melting point so it’s great for grilling! No extra salt is needed when cooking with this cheese.

Ingredients needed

Block of halloumi cheese: The star of the show! You’ll need a block of halloumi, about 250-300 grams.

Extra-virgin olive oil: A must for the grill and in the cast-iron skillet

Honey: A touch of honey goes well with the saltiness of the halloumi.

Stone fruit: I like apricots or plums with this grilled halloumi.

Pistachios: Crunchy pistachios are lovely with stone fruits.

Garnishes: Lemon zest, fresh mint and chili flakes elevate this simple dish.

How to Make this Grilled Halloumi Recipe

Soak: While the grill preheats, add the block of halloumi cheese to a bowl with boiling water. Let sit for 10 minutes.

Sear: Dry the halloumi with a paper towel. Sear the block of halloumi on both sides on the hot grill, about 2 minutes each side. 

Grill: Add the halloumi into the middle of the cast-iron skillet with the stone fruit, already on the grill. Drizzle honey over everything in the cast iron pan.

Serve: After about 10-12 minutes, remove from the grill.  Move the halloumi to a serving platter and scoop the cooked stone fruit around and on top of the cheese. Garnish, slice and enjoy.

What to serve with grilled halloumi

As an appetizer: This grilled halloumi is a delicious appetizer or snack on it’s own when paired with toasted bread like baguette or a crusty fresh bread for mopping up all the delicious juices in the pan.

As a side dish: This is a delicious dish to serve alongside some grilled chicken like my chili-lime chicken thighs or even a steak. 

As a main dish: For two people, this would be an incredible light dinner. Serve alongside a light salad like this one.

Tips & tricks for grilling halloumi 

Pat the halloumi dry: To get the best grill marks on the cheese, make sure to pat the halloumi dry with a paper towel after soaking in hot water.

Oil for the halloumi and the grill: Halloumi cheese can stick to the grill fairly easily so I recommend oiling the block of cheese AND the grill grates (lightly) as well.

Don’t have a grill? No problem! My recommendation is to use a grill pan if making this indoors as it will give you those lovely char marks. Alternatively, use a cast-iron skillet or frying pan on your stovetop. Sear the halloumi on both sides first and then add in the apricots or plums around the halloumi along with the 1 tablespoon of olive oil. Once everything is in the grill pan, drizzle the honey all over and continue with the recipe.

Why should I soak the halloumi in hot water?

You can skip this step if you want, however, soaking the halloumi makes the texture of the cheese a little more tender and soft once grilled.

How to make crostini to serve with this appetizer

To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes and then flip and bake for another 5-7 minutes until toasted. Set aside to cool.

Substitutions and variations

Stone fruit: In my photos you can see I used apricots in this original recipe. However, I’ve also made this using plums and I bet peaches would be delicious too! You will need about 2 heaping cups of sliced fruit.

Nuts: If pistachios aren’t for you, make sure to add a crunch factor. Chopped walnuts or almonds would be a great option.

Make this a mezze platter: Make this grilled halloumi the center of a mezze (appetizer) platter! Go Mediterranean-inspired and add other elements like pita, hummus, vegetables, olives and other summer fruits.

How to store and reheat

Fridge: Once the halloumi and fruits are cool, store any leftovers in an airtight container for up to 2 days. You can slice the halloumi cold and enjoy it along with the stone fruits in a salad – it would go great with arugula! 

Reheat: Alternatively, cut the block of halloumi into slices and reheat by pan-frying with the fruits for a few minutes.

FAQs

 More Summer appetizers to make from the blog

• Easy Baked Feta Appetizer with Tomatoes and Peppers
• Whipped Ricotta with Honey Roasted Plums Appetizer
• Lemon and Fresh Basil Burrata Cheese Appetizer

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Whole Grilled Halloumi with Stone Fruit and Pistachios

Savor the perfect summer bite with whole grilled halloumi, paired beautifully with juicy stone fruits and crunchy pistachios for a flavorful appetizer.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword apricot, grilling, halloumi

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 as an appetizer (2 as a main)

Author Jess

Ingredients

• 250-300 grams (8-10 oz) block of halloumi cheese
• 1 tbsp extra-virgin olive oil plus more for drizzling
• 6-8 large apricots (or 4 large plums), pitted and sliced
• 3 tbsp liquid honey
• zest from half a lemon
• 3-4 tbsp chopped pistachios
• pinch of chili flakes
• fresh mint and/or basil leaves
• baguette or other crusty bread for serving

Instructions

• To a medium bowl add boiling water and the block of halloumi cheese. Let soak for 10 minutes.
• While the halloumi soaks, preheat the grill to medium-high heat (400-425F) and grease the grates with a bit of oil.
• After the halloumi soaks for 10 minutes, remove it from the bowl of boiling water and use paper towel to pat it as dry as you can. Plate on a plate and score both sides of the block of halloumi with a sharp knife. Drizzle both sides with olive oil and rub the olive oil into the halloumi. Set aside.
  
• In a cast iron pan, add 1 tablespoon of olive oil and the sliced apricots (or plums). Toss a bit with the olive oil and bring it out to the grill along with the plate of halloumi.
• Once the grill is hot, add the cast iron pan to the grill and add halloumi straight onto the grill grates beside it. Sear the halloumi for 2 minutes per side to get some nice grill marks. Then, move the halloumi into the cast iron pan and nestle the halloumi in the middle of the apricots (or plums). Drizzle the honey over everything in the pan and give the fruit a little stir.
• Cook for about 8-12 minutes, until the fruit has softened and is bubbling a bit, check it once or twice and stir the fruit if desired. Once ready, remove from the grill.
• Move the halloumi to a serving platter and scoop the cooked fruit around and on top of the cheese. Garnish with lemon zest, pistachios, chili flakes and fresh basil and/or fresh mint leaves.

  Use a knife to cut slices of the halloumi. Serve with the toasted baguette or other crusty bread of choice.
  

Notes

• How to make crostini to serve with this appetizer: To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.
• If you don’t have pistachios, try toasted almonds or walnuts.

The post Whole Grilled Halloumi with Stone Fruit and Pistachios appeared first on Cooking in my Genes.

Sweet strawberries, crunchy pistachios and fresh basil pair perfectly with creamy burrata cheese.

If you love my lemon & basil burrata appetizer, you’re sure to love this one too!

Strawberry burrata appetizer

Farmers markets are full to the brim with Summer fruit, including juicy strawberries. So, it’s the perfect time of year to make this burrata appetizer. The creamy texture of the cheese pairs lovely with the juicy strawberries and crunchy crostini bread. Serve this as an appetizer or as a part of a light lunch!

What is burrata cheese?

Burrata cheese is an Italian cheese. It’s a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center is called stracchiatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness.

Ingredients needed for this strawberry burrata appetizer

• Fresh strawberries: Use fresh, ripe strawberries for the best flavor.
• Burrata cheese: You need one 8 oz ball of burrata or two 4oz balls of burrata (about 200-225 grams total)
• Pistachios: Crunchy chopped pistachios are a must for a different texture.
• Fresh basil: Fresh basil and strawberries go so well together! (Just like in my no-churn strawberry basil ice cream)
• Olive oil: Use a high quality extra-virgin olive oil for the best taste.
• Lemon: Lemon zest plays well with the sweet strawberries.
• Ground pepper: A touch of ground black pepper enhances the sweet & savory taste of this appetizer.

Tips & tricks

• Make sure the strawberries are fresh and ripe for the best flavor!
• How to make crostini for serving: To a rimmed baking sheet baguette slices. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool and then serve with burrata.
• Take the burrata and strawberries out of the fridge about 15-20 minutes before preparing this appetizer to take the chill off of both ingredients.
• If you are making this for more people, add an extra ball of burrata cheese.
• A great substitute for fresh basil leaves is fresh mint.
• If you don’t want to make crostini, simply skip that step and serve with fresh baguette slices, focaccia or even another crusty bread.

Substitutions & variations

• Make this into a strawberry burrata salad: To make this into a light summery salad, add a bed of fresh peppery arugula to the plate dressed with a bit of olive oil. Then, break up the crostini into homemade croutons to sprinkle around and on top. Add the burrata to the middle of the plate and then finish the recipe with the pistachios, basil etc.
• Fresh ball of mozzarella: If you can’t find burrata, a fresh ball of mozzarella can work as a substitute. 
• Bread: While I like to serve this strawberry burrata appetizer with crostini, you can also serve with focaccia or sourdough bread. 
• Fresh herbs: If you don’t have fresh basil, try some fresh thyme leaves or fresh mint leaves as garnish.
• Add tomatoes: To add a different flavor profile, add a few small wedges of heirloom tomatoes or halved ripe cherry tomatoes to this appetizer recipe. The sweetness of the strawberries pairs well with the savory, umami notes of tomatoes.
• Balsamic strawberries: Change the flavor profile removing the lemon zest and use a drizzle of balsamic glaze instead.

FAQs

More burrata appetizer recipes to enjoy from the blog

• Lemon and Fresh Basil Burrata Cheese Appetizer
• Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese
• Easy Burrata Bread Appetizer with Roasted Tomatoes

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Quick Strawberry Burrata Appetizer with Crostini

Make this Strawberry Burrata Appetizer in just 15 minutes! It's a fresh, bright and light appetizer for Spring and Summer gatherings.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword burrata

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 1 baguette, cut into 1/2 inch slices
• 7-8 oz (225-250 grams) ball burrata cheese
• 2-3 tbsp extra-virgin olive oil
• 1 cup sliced ripe strawberries
• 1-2 pinches of flaky salt
• 1-2 pinches ground black peppers
• 1/2 lemon, zested
• 1 tbsp fresh basil, cut into ribbons plus basil leaves for garnish
• 2-3 tbsp chopped pistachios

Instructions

• Make the crostini: To a baking sheet add slices of baguette. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.
• Place 1 (or 2 burrata balls) in the middle of a low bowl. Cut the burrata balls open and spread out the filling a bit. (Use 2 burrata balls to serve more people).
• Drizzle the burrata with olive oil (2-3 tablespoons). Then add the sliced strawberries, a pinch or two of flaky salt and ground black pepper, zest from half a lemon, ribbons of basil and chopped pistachios. Garnish with fresh basil leaves and serve with the crostini.

Notes

• If you can’t find one large ball of burrata, try two 4oz balls of burrata instead.
• Make sure the strawberries are fresh and ripe for the best flavor!
• If you don’t have fresh basil, try using fresh mint instead.
• If you don’t want to make crostini, simply skip that step and serve with fresh baguette slices or even focaccia. 
• Keep burrata stored in the liquid it comes in until ready to use. If you remember, take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.

The post Quick Strawberry Burrata Appetizer with Crostini appeared first on Cooking in my Genes.

This loaded bread dipping oil is the ultimate hosting hack, taking less than five minutes to mix together! Just take your favourite dried or fresh herbs and spices into high-quality extra virgin olive oil, and voila – instant restaurant vibes. Its naturally vegetarian and a total breeze to make gluten-free or dairy-free just by swapping the bread. 

If you love the flavors of sundried tomatoes, oregano and fresh herbs in my Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese, you’re sure to love this bread dipping oil too!

Why loaded bread dipping oil is the perfect quick appetizer

This olive oil bread dip is the ultimate five-minute appetizer – it delivers restaurant-quality flavor with zero cooking, using simple pantry staples. Skipping the oven entirely provides instant gratification for you, your family or arriving guests, immediately setting a relaxed tone and whetting the appetite without filling everyone up.

It is a highly customizable, naturally vegetarian crowd-pleaser that draws people together around a single dish. Best of all, it tastes great, looks impressive and makes it to your table with minimal effort.

Ingredients needed for this recipe

• Extra virgin olive oil (good-quality)
• Drizzle of balsamic vinegar
• Sundried tomatoes
• Fresh garlic
• Red chili flakes
• Lemon
• Dried oregano
• Parmesan cheese
• Fresh basil or parsley
• Kosher salt or flaky sea salt
• Fresh crusty bread of choice

Choosing the right bread for you

To get the most out of your dipping oil, the right bread is key!

Ciabatta or Focaccia: Their natural air pockets help absorb the dip and scoop the herbs. 

French Baguette or Sourdough: Their hearty crust and soft insides offer great scoop and a satisfying chew.

Step 1: Preparing The Bread

Tearing: For an effortless feel, pull the bread apart into bite-sized chunks by hand. The jagged edges catch the dip for a perfect bite every time.

Angled slices: If you prefer a slice, cut the loaf at a sharp angle, about 1-1.5″ thick so they hold up under the weight of the oil. This increases the surface area of each piece, giving you more room to scoop up the dip. 

Warm & crispy: You can warm the bread right before serving to revive the crust and soften the interior, by baking the whole loaf at 350F for 5 to 7 minutes. Or you can lightly grill or toast the slices. The crispy bread and or char marks add a taste and texture that pairs so well with garlicky oil. 

Step 2: Mixing the dipping oil ingredients

Start with a shallow serving dish or platter, add olive oil, vinegar, and the remaining ingredients, stir until roughly combined. Taste. Adjust to your preference, does it need more salt, more fresh herbs? Its your dish, adjust as you like. 

Step 3: Combining and serving the dipping oil

Once you’ve tasted and adjusted the seasonings per your personal taste, give everything once last stir and spread out the dipping oil in the shallow serving dish or platter. Serve with bread on the side.

Tips for customizing the dipping oil flavors

The real beauty of this dip is that you can easily customize it to what you have on hand and to any other dishes you’re serving. By swapping a few simple ingredients, you can take a basic oil from a classic Italian dip across the globe to anything you may be craving. 

Acid creates a crisp contrast:

• Citrus zest – fresh lemon, lime or orange instantly brightens the dish
• Red wine vinegar adds a classic Italian touch 

Boost the savory by adding these finely minced or grated:

• Hard cheeses like a high-quality Parmigiano-Reggiano, Pecorino Romano, or Asiago 
• Sun-dried tomatoes
• Variety of olives or capers 

Herbs can do the heavy lifting in changing the flavor profile:

• Dried Herbs: Italian seasoning, thyme, oregano dried, smoked paprika, red pepper flakes
• Fresh herbs: fresh rosemary, parsley, basil, oregano
• Fresh cracked black pepper

Garlic is the backbone of a great dipping oil:

• Raw Minced Garlic: gives a fresh bite
• Roasted Garlic: adds a sweet depth
• Garlic Powder: pantry staple

Serving suggestions and pairing ideas

This easy appetizer can easily be the centre piece to any gathering. Serve the dip at room temperature in a shallow serving dish, platter or bowl with your torn bread/toasted bread tips in a separate dish. 

This dip served alongside my Lemon & Fresh Basil Burrata is a the perfect start to your next summer meal.

I love to pair this bread dipping oil with my Italian Chopped Summer Salad for a light yet satisfying meal, day or night too!

How to store

You can make this dipping oil up to 4 days in advance and store in the fridge in an airtight glass container. Just ensure to take it out a minimum of 20 minutes before you plan on serving, to bring it to room temperature. Give everything a good stir before serving.

Any leftover dipping oil can be stored in an airtight glass container for up to 4 days.

FAQ’s

More quick appetizers to make from the blog

• Lemon and Fresh Basil Burrata Cheese Appetizer
• Easy Sun-Dried Tomato Dip Recipe (perfect chip dip!)
• Quick and Easy Boursin Bruschetta Dip Appetizer

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5-Minute Easy Loaded Bread Dipping Oil Appetizer Recipe

Whip up this flavorful loaded bread dipping oil in just 5 minutes—an easy, crowd-pleasing appetizer perfect for any occasion!

Course Appetizer

Cuisine Mediterranean-inspired

Keyword bread, dip

Prep Time 5 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• ½ cup extra-virgin olive oil
• Drizzle of balsamic vinegar
• ¼ cup minced sundried tomatoes
• 1 clove garlic grated
• ¼ tsp chili flakes
• Zest from half lemon
• 1/2 tsp dried oregano
• 1/3 cup shredded parmesan cheese
• 2 tbsp chopped fresh basil or parsley
• 1-2 tsp kosher salt or flaky sea salt
• For serving: fresh bread of choice baguette and ciabatta bread work well

Instructions

• In a serving bowl or platter, start by adding the extra-virgin olive oil and a drizzle of balsamic vinegar. Add in the minced sundried tomatoes, grated garlic, chili flakes, lemon zest, dried oregano, shredded parmesan cheese and chopped fresh basil or parsley. Add 1 tsp kosher salt or flaky sea salt and use a spoon or fork to stir everything together.
• Taste and adjust seasonings with up to 1 tsp more salt if desired.
• Serve with fresh bread for dipping and enjoy!

Photography by: Kaeleigh Pugliese

The post 5-Minute Easy Loaded Bread Dipping Oil Appetizer Recipe appeared first on Cooking in my Genes.

With just 8 simple ingredients, this is an easy way to enjoy salmon for the perfect weeknight meal. It’s ready in just 35 minutes and packed with fresh ingredients like thinly sliced fennel, oranges, garlic, and shallots. 

Once winter really kicks in, I love having a few stand-by meals that brighten up my day. This citrus salmon is just that! It’s filled with bright and zingy flavors like fresh citrus and fennel, and slow roasting the salmon is so simple.

This flaky, buttery salmon is perfect with a brussels sprouts and kale salad, but I also love serving it with quinoa, couscous, or rice. 

Why you’ll love this slow roasted salmon

• Easy: You can prep this slow-roasted salmon recipe in just 10 minutes – there’s not a ton of work.
• Flavourful: By cooking salmon at a lower temperature, you’ll get a more tender salmon dish. No overcooked salmon here!
• Versatile: Great for weeknights but also the ideal dinner party trick to get a restaurant-quality dinner on the table for your guests in not time.

Ingredients needed

Salmon: I’m using a whole piece of salmon, even thickness throughout the filet, with the skin off. If you can’t find a whole filet, swap it out for 1-1.25 pounds of small salmon filets (around 3-4 filets!). You can also swap it out for steelhead trout!

Oranges: I like to use a mixture of navel and blood oranges, but you can use 2 navel oranges if you can’t find any blood oranges.

Shallot: Shallots pair so well with salmon. If needed, swap out the shallot for a ¼ of a large red onion, sliced thin. 

Fennel: Fennel is a divine flavour pairing with the oranges and salmon. As fennel cooks, it softens and provides incredible flavour.

Seasonings: We’re keeping the seasonings super simple since we get so much flavor from the oranges and fennel! You’ll just need kosher salt and black pepper. 

How to make this slow roasted salmon recipe

1. Preheat your oven to 300°F and set aside a baking dish. The dish should be large enough for the salmon filet.
2. Reserve fennel fronds, then core and thinly slice the fennel bulb and place in the bottom of the baking dish. Add the sliced shallots, 1/4 cup olive oil, kosher salt, ground pepper and chili flakes to the baking dish as well. Add the juice of one orange to the mixture in the pan and toss everything to combine. Spread it evenly over the bottom of the dish.
3. Transfer the baking dish to the oven and bake for 15 minutes.
4. Thinly slice the other orange and set aside.
5. After 15 minutes, remove the baking dish from the oven, toss everything in the baking dish a few times and then place the salmon filet on top of the fennel mixture in the dish. Season the top of the salmon generously with kosher salt, ground pepper and 1/4 tsp garlic powder.
6. Drizzle the salmon with 2 tablespoons of olive oil and then place the orange slices over top of the salmon filet, overlapping if needed.
7. Place the baking dish in the oven and bake for 25-35 minutes or until the internal temperature of the salmon measures 135 – 145F (or your desired temperature for doneness) or is tender and flakes easily with a fork.
8. Use a spatula or knife to cut servings (don’t worry if they’re not perfect as the salmon will sort of flake as you cut it once cooked).Serve pieces of salmon with the fennel and citrus juices from the baking dish, garnished with the reserved fennel fronds and enjoy! You can also squeeze some of the juices from the cooked citrus over the salmon too before serving.

Tips for cooking salmon

I recommend cooking the salmon until it reaches an instant read thermometer reaches 130-145°F in the thickest part of the fish. Don’t have a thermometer? Here are a few ways you can check and see if the salmon is cooked!

1. Use a fork at the thickest part of the salmon filet and gently twist to see if it flakes easily.
2. Check the colour of the salmon at the thickest part. It should turn from translucent to opaque.
3. Use a metal cake tester or the tines of a fork to prick the thickest part of the salmon filet. If the tester comes out lukewarm, then it isn’t done yet. If it’s hot, then it’s done! 
4. Cooking time will depend on the thickness of your fillet.

Tips & tricks

• Serve this slow-cooked salmon dish with grains like couscous, quinoa, or rice! You can also serve it with broccolini or green beans.
• If your baking dish isn’t big enough for the salmon filet, you can cut the filet in half or use a higher rimmed baking sheet.
• I usually take out my salmon filets from the fridge 20-30 minutes before I start my recipe. It gives the salmon time to come to room temperature, so it’ll cook more evenly in the oven. 
• If you can’t find a large piece of salmon, you can swap it out for steelhead trout, which tastes very similar! 
• Fennel fronds make a lovely garnish but you could use other fresh herbs like fresh dill or mint if desired.

Common questions

How to store

Store the leftover salmon, fennel and oranges in an airtight container in the fridge for up to 3 days. 

More one-pan dinners to make from the blog

• One Pan Roasted Chicken with Chickpeas and Tomatoes
• Easy One Pan Spring Salmon with Potatoes & Asparagus
• Sheet Pan Baked Feta Dinner with Vegetables & Beans

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Easy Slow-Roasted Salmon with Fennel and Citrus

This Slow-Roasted Salmon with Fennel and Citrus is an impressive dinner with little effort. Everything roasts in one pan for a ton of flavor.

Course Main Course

Cuisine american-inspired

Keyword salmon

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 3 -4

Author Jess

Ingredients

• 1 – 1.25 lb (450-600 grams) whole skinless salmon filet (even thickness throughout the filet if possible for even cooking)
• 1 small fennel bulb, remove fronds (save them), core and thinly slice
• 2 shallots, thinly sliced
• 2 oranges, navel and blood orange
• ¼ cup extra-virgin olive oil
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 1/4 tsp chili flakes
• Kosher salt and ground pepper
• 1/4 tsp garlic powder
• Optional: garnish with fresh dill instead of the fennel fronds

Instructions

• Preheat your oven to 300°F and set aside a baking dish. The dish should be large enough for the salmon filet.
• Reserve fennel fronds, then core and thinly slice the fennel bulb and place in the bottom of the baking dish. Add the sliced shallots, 1/4 cup olive oil, kosher salt, ground pepper and chili flakes to the baking dish as well. Add the juice of one orange to the mixture in the pan and toss everything to combine. Spread it evenly over the bottom of the dish.
• Transfer the baking dish to the oven and bake for 15 minutes.
• Thinly slice the other orange and set aside.
• After 15 minutes, remove the baking dish from the oven, toss everything in the baking dish a few times and then place the salmon filet on top of the fennel mixture in the dish. Season the top of the salmon generously with kosher salt, ground pepper and 1/4 tsp garlic powder.
• Drizzle the salmon with 2 tablespoons of olive oil and then place the orange slices over top of the salmon filet, overlapping if needed.
• Place the baking dish in the oven and bake for 30-45 minutes or until the internal temperature of the salmon measures 135 – 145F (or your desired temperature for doneness) or is tender and flakes easily with a fork.
• Use a spatula or knife to cut servings (don't worry if they're not perfect as the salmon will sort of flake as you cut it once cooked).

  Serve pieces of salmon with the fennel and citrus juices from the baking dish, garnished with the reserved fennel fronds and enjoy! You can also squeeze some of the juices from the cooked citrus over the salmon too before serving.

Notes

• Serve this slow-cooked salmon dish with grains like couscous, quinoa, or rice! You can also serve it with broccolini or green beans.
• If your baking dish isn’t big enough for the salmon filet, you can cut the filet in half or use a higher rimmed baking sheet.
• I usually take out my salmon filets from the fridge 20-30 minutes before I start my recipe. It gives the salmon time to come to room temperature, so it’ll cook more evenly in the oven. 
• If you can’t find a large piece of salmon, you can swap it out for steelhead trout, which tastes very similar! 
• Fennel fronds make a lovely garnish but you could use other fresh herbs like fresh dill or mint if desired.

The post Easy Slow-Roasted Salmon with Fennel and Citrus appeared first on Cooking in my Genes.

This easy appetizer comes together in about 30 minutes.

The nutty gruyere cheese pairs beautifully with the sweet fig jam wrapped all together in these phyllo bites. Top with fresh thyme, crunchy pecans and a touch of honey for a burst of flavour!

I love making appetizer recipes with gruyere cheese like this puff pastry baked gruyere and these puff pastry gruyere apricot jam bites.  But, I really wanted to make a delicious appetizer using phyllo dough since it’s so versatile and delicious!

Why you’ll love these appetizer bites 

• Easy: Use store-bought phyllo dough to make these phyllo bites so there’s no fussing around with pastry.
• Quick: Make these in about 30 minutes for your next party or next gathering; your guests will love them!
• Versatile: Switch up the flavours by using fig jam and rosemary during the holiday season.

What is phyllo dough?

Phyllo pastry (also knows as ‘Filo’) is a very thin dough, often used in Greek recipes. Usually it’s brushed with butter or olive oil so it becomes very crispy when baked. Don’t confuse phyllo dough with puff pastry – they are made of very different ingredients. 

Ingredients needed

Phyllo dough: you’ll need 9 thawed phyllo sheets, about half of a package of phyllo dough; you can take what you need from the package and refreeze the rest

Butter: melt unsalted butter to use in the muffin tin and with the phyllo sheets

Gruyere cheese: nutty gruyere cheese pairs lovely with the slight sweetness of fig jam

Parmesan cheese: parmesan cheese adds a nice saltiness to the mix

Fig jam: the sweetness of the fig jam pairs lovely with the gruyere cheese

Garnishes: crunchy pecans, fresh thyme leaves and honey are wonderful garnished for this easy bite-size appetizer; I love to add chili flakes too!

How to make these gruyere phyllo bites

1. Move one of your oven racks to the top-third of your oven. Leave the phyllo in the package until ready to use otherwise it will dry out.
2. Preheat the oven to 375F and line a small sheet pan with parchment paper.
3. Next, unroll and then lay out 9 phyllo sheets in one flat pile (re-roll the phyllo dough you’re not using, wrap tightly and refreeze for later use).
4. Save about 2 tablespoons butter for brushing the bites before baking. Then, brush every 3 sheets lightly with butter. When you get to the last sheet, brush with butter and then spread the fig jam over the entire sheet. Next, sprinkle the freshly grated gruyere cheese, freshly grated parmesan cheese and finely chopped pecans evenly over the jam layer.
5. From the long edge, tightly roll up the phyllo sheets into a one long log. With a sharp or serrated knife, cut the log into 12 equal pieces / rounds, about 1 inch in width.
6. Place each round cut-side down on the parchment paper lined baking sheet. Brush the remaining melted butter on top of each round and on the sides where the phyllo might be unrolling a bit.
7. Bake for 20-24 minutes in the top-third of the oven, until just turning golden brown around the edges.Let the rounds sit for 5-10 minutes before placing on a serving platter or plate. Immediately drizzle honey over top of each round and then garnish with finely chopped pecans and thyme leaves. Optional: add a sprinkle of chili flakes to garnish.

Tips & tricks

• Make sure to defrost the phyllo dough according to package directions well ahead of time. I like to place it in the fridge overnight to be ready to use the next day.
• You’ll most likely have half a package of phyllo dough that you do not use and the great thing is you can re-wrap and re-freeze it to use another time!
• Make these ahead of time, about 1 hour before guests arrive and they can be served at room temperature.
• Get creative and serve these as a part of a charcuterie board too!

Variations

Switch up the jam is a great idea depending on the season. 

For Spring & Summer: try cherry or grape jam with pistachios or almonds for garnish

For Fall & Winter: try cranberry or apple jam with walnuts as garnish, especially on Christmas eve.

Common questions

How to store

These phyllo bites are best on the day they’re made but leftovers can be stored in an airtight container for 2-3 days in the fridge. I recommend reheating in an oven preheated to 300F until warmed through.

More easy appetizer bites to love from the blog

• Mini Chicken & Waffles Bites with Hot Honey
• Easy Buffalo Chicken Puff Pastry Bites Appetizer
• Mini Pepperoni & Hot Honey Pizza Puff Pastry Tarts

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Easy Gruyere and Fig Jam Phyllo Bites Appetizer

Make these Phyllo Bites in just 30 minutes! Filled with gruyere cheese, parmesan, fig jam and pecans, you'll be going back for a second bite.

Course Appetizer

Cuisine american-inspired

Keyword gruyere cheese, phyllo

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 phyllo bites

Author Jess

Ingredients

• 9 thawed phyllo dough sheets (about 1/2 package phyllo)
• 6 tbsp unsalted butter, melted
• 1 1/2 cups finely grated gruyere cheese (about 90 grams / 3 oz block of cheese)
• 1/2 cup finely grated parmesan cheese (about 30 grams / 1 oz block of parmesan cheese)
• 1/2 cup fig jam
• 1/4 cup finely chopped pecans plus more for garnish
• garnish: fresh thyme leaves
• garnish: honey to drizzle
• garnish: chili flakes

Instructions

• Move one of your oven racks to the top-third of your oven.

  Leave the phyllo in the package until ready to use otherwise it will dry out.
• Preheat the oven to 375F and line a small sheet pan with parchment paper.
• Next, unroll and then lay out 9 phyllo sheets in one flat pile (re-roll the phyllo dough you're not using, wrap tightly and refreeze for later use).
• Save about 2 tablespoons butter for brushing the bites before baking.

  Then, brush every 3 sheets lightly with butter. When you get to the last sheet, brush with butter and then spread the fig jam over the entire sheet. Next, sprinkle the freshly grated gruyere cheese, freshly grated parmesan cheese and finely chopped pecans evenly over the jam layer.
• From the long edge, tightly roll up the phyllo sheets into a one long log. With a sharp or serrated knife, cut the log into 12 equal pieces / rounds, about 1 inch in width.
• Place each round cut-side down on the parchment paper lined baking sheet. Brush the remaining melted butter on top of each round and on the sides where the phyllo might be unrolling a bit.
• Bake for 20-24 minutes in the top-third of the oven, until just turning golden brown around the edges.

  Let the rounds sit for 5-10 minutes before placing on a serving platter or plate. Immediately drizzle honey over top of each round and then garnish with finely chopped pecans and thyme leaves. Optional: add a sprinkle of chili flakes to garnish.

The post Easy Gruyere and Fig Jam Phyllo Bites Appetizer appeared first on Cooking in my Genes.

The Boursin cheese creates a luscious, creamy sauce which pairs lovely with bursts of green peas.

This vegetarian pasta dish is the ultimate easy dinner recipe!

Like my one pot veggie pasta, this boursin cheese pasta is another simple and quick recipe that can be made in a flash. Plus less dishes is always a win for me! I love whipping this up during the week as it’s the perfect comfort food!

This one pot Boursin pasta is easy to customize to your liking and I’ve got a few substitution ideas to help you!

Why you’ll love this one pot Boursin cheese pasta recipe

• Quick: It takes just 20 minutes to make this recipe, perfect for weeknights and busy evenings!
• Easy: You don’t need any fancy equipment – just one pan!
• Versatile: This 20 minute pasta dish makes enough for 2-3 people, but you can easily double the recipe if you’ve got company coming or you want to meal prep.

Ingredients needed

Dried Rigatoni: I used rigatoni pasta here, but feel free to use another pasta shape like macaroni, rotini or penne.

Boursin Fine Herbs & Garlic Cheese: If you’ve never had Boursin before, it’s a very mild soft cheese. I prefer to use the herbs and garlic flavor, but you could swap that out for the shallot & chive flavor which would be delicious!

Frozen Peas: Not a fan of peas? Swap them out for 1-2 cups of chopped spinach, cooked broccoli or even tomatoes.

Lemon: Zest and juice of a lemon bring a nice brightness to this recipe.

Parmesan cheese: Pairs perfectly with the Boursin cheese.

Seasonings: Chili flakes, salt and pepper do the trick!

 How to make this Boursin pasta recipe

1. Serve and top with more lemon zest, chili flakes and parmesan cheese!
2. Bring a large pot of salted water to the boil. Once boiling, add in the pasta and cook according to package directions. Scoop out 1 cup of pasta water and set aside. Drain the pasta.
3. Add the cooked pasta back to the pot and set over low heat.
4. Add in the Boursin cheese, lemon zest, lemon juice, chili flakes, ground pepper, frozen peas and shredded parmesan.
5. Stir and slowly add in ¼ cup of pasta water. Keep stirring so it creates a sauce that starts to cling to the noodles.
6. Make sure the peas are completely warmed through! If not, continue stirring over low heat.
7. If you want the sauce to be creamier, add in an additional ¼ cup of pasta water.
8. Taste the sauce once you’ve added in the pasta water and adjust the seasoning. You may want to add more salt, pepper, chili flakes or lemon juice to your liking.

Expert Tips

• When adding the pasta water, only add about ¼ cup to start. If you add it all at once you’ll end up with quite a watery sauce! Add the first ¼ cup, stir, then if it isn’t creamy enough for you slowly add the remaining pasta water until it is the desired consistency.
• Not a fan of peas? Swap them out for 1-2 cups of chopped spinach, broccoli or cherry tomatoes!
• Add protein! Top this Boursin pasta with cooked chicken breasts.
• Forgot to reserve your pasta water? It happens to the best of us! Use vegetable stock, chicken stock or just hot water if you drained all of the pasta water by mistake.
• I prefer to use the herbs and garlic flavor of Boursin cheese but you could swap that out for the shallot & chive flavor which would be delicious as well!
• If you’d like to add extra veggies to this Boursin pasta, a handful or two of spinach would wilt well into the pasta or 1 cup of cooked broccoli.
• Easily make this gluten-free by using your favourite gluten-free pasta.

Common Questions

How to store

Store the cooked Boursin pasta in an airtight container for up to 2 days, though I do recommend eating it fresh! You can reheat in the microwave or in a pot on the stove with a splash of water over low heat until heated through.

More delicious one pot pasta recipes to love from the blog:

• Easy One Pot Creamy Lemon Garlic Pasta Recipe
• One Pot Sausage and Tomato Pasta
• Easy One Pot Veggie Pasta

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One Pot Boursin Pasta

Make this One Pot Boursin Pasta in 20 minutes! Prepared all in one pot, it's a bright & fresh vegetarian pasta perfect for weeknight dinner.

Course dinner

Cuisine American

Keyword boursin, one pot pasta

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 -3

Author Jess

Ingredients

• 200-250 grams dry rigatoni (or other pasta shape)
• 1 (5.2 ounce/150g) package Boursin Fine Herbs & Garlic cheese
• zest from 1 lemon plus more for garnish
• 1 tbsp lemon juice
• 1/4 tsp chili flakes
• 1/4 tsp ground pepper
• 1 cup frozen peas
• 3/4 cup shredded parmesan cheese
• Salt and pepper to taste
• Garnish with lemon zest, chili flakes, parmesan cheese

Instructions

• Bring a large pot of salted water to a boil. Once boiling, add pasta and cook according to package directions. Reserve 1 cup pasta water and then drain the pasta.
• Add the drained pasta back to the pot and set over low heat on the oven.
• Immediately add in the Boursin cheese, lemon zest, lemon juice, chili flakes, ground pepper, frozen peas and shredded parmesan cheese.
• Start stirring together and gradually add in ¼ cup pasta water; keep stirring to create a creamy sauce that clings to the noodles.
• Taste and adjust seasoning with salt and pepper. Make sure the peas are warmed through – if not keep on low heat and stir occasionally until they are.
• Lastly, if you want a creamier sauce, add in an additional ¼ cup pasta water. (I generally use ½ cup pasta water total).
• Enjoy immediately topped with more lemon zest, chili flakes and parmesan cheese if desired.

Notes

• When adding the pasta water, add ¼ cup to start. Then if you want to make the pasta creamier, add another ¼ cup and stir over low heat until the desired creamy consistency is reached.
• If you don’t like peas, other delicious add-ins include 1-2 cups chopped spinach; cooked broccoli; or even tomatoes. 
• If you want to add protein, try cooked chicken, shrimp or even crumbled sausage.
• Want to play around with flavours? The Shallot & Chive Boursin Cheese would be a delicious substitute.
• If you forget to reserve the pasta water, you can use vegetable or chicken stock or hot water

The post 20-Minute One Pot Garlic and Herb Boursin Pasta appeared first on Cooking in my Genes.

You only need 6 ingredients to make this delicious recipe for guests during the holiday season.

Orange zest and cranberry goat cheese combine for the most flavourful filling in these puff pastry swirls. These puff pastry cranberry goat cheese swirls are just like puff pastry pinwheels but with a slightly different twist!

I love to make easy appetizer recipes during holidays like these apricot jam & gruyere puff pastry bites and pesto puff pastry pinwheels because they’re so easy to make for a crowd. But these puff pastry swirls are a newer way to make a puff pastry appetizer for the holidays!

Why you’ll love these puff pastry swirls

• Easy: While these look fancy, these puff pastry swirls only need 6 simple ingredients so they’re the perfect party appetizer!
• Make-Ahead: You can make these a few hours ahead of time then warm in the oven before putting out for guests (see tips below!)
• Enjoy anytime: These puff pastry swirls are easy appetizers to serve for a holiday brunch or party.

Ingredients needed for this recipe

Puff pastry: you’ll need one sheet of puff pastry dough; most store-bought puff pastry sheets are sold frozen so make sure to thaw it out before making this recipe

Cranberry goat cheese: you’ll need cranberry goat cheese which can be found at grocery stores during the holiday season; for best results make sure the goat cheese is softened / room temperature before spreading on to the puff pastry

Orange: I love to add the zest of one small navel orange to the cranberry goat cheese; cranberry and orange goes so well together!

Egg: make an egg wash by whisking together one egg with 1 tablespoon water or milk; brush this on the puff pastry before baking for a golden shine when done

Honey: I love to drizzle honey on these goat cheese pinwheels as a nice finishing touch

Fresh herbs: fresh minced rosemary or fresh thyme leaves are the perfect garnish

How to make puff pastry swirls with cranberry goat cheese

1. Preheat the oven to 375F and line a large baking sheet with parchment paper.
2. Lay the thawed puff pastry sheet onto a lightly floured work surface (like a cutting board) vertically. Use an offset spatula or the back of a spoon to spread the softened cranberry goat cheese over the top half of the surface of the puff pastry. Then, sprinkle the zest of one navel orange over top of the cranberry goat cheese.
3. Fold the bottom half of the pastry over the top half so you’ll have a smaller rectangle. Use a sharp knife or pizza cutter to cut into 10-12 even strips. Grab both ends of one strip and gently twist in opposite directions to create a spiral. Then, swirl it into a round pastry, pinching/pressing the end of the roll to seal it. Transfer each swirl to the lined baking sheet.
4. Place the baking sheet in the fridge for 10 minutes – this helps the puff pastry cook better in the oven. After 10 minutes, remove the baking sheet from the fridge and using a pastry brush, brush each puff pastry cheese twist with an egg wash (1 egg whisked with 1 tbsp milk or water).
5. Bake for 25-30 minutes or until dark golden brown. Let cool for 5-10 minutes. Place the finished puff pastry swirls on a serving platter and drizzle with honey and garnish with fresh minced rosemary or fresh thyme leaves.

Tips & Tricks

• If you can’t find cranberry goat cheese, buy plain goat cheese. Once the plain goat cheese if softened, mix in 3 tbsp cranberry jam or cranberry sauce until fully combined.
• While I love to serve these in the Fall and Winter months, they are a perfect appetizer any time of year! You can swap for another type of goat cheese like blueberry.
• Remember to defrost the frozen puff pastry, according to package directions, before using in this recipe! I like to put the frozen puff pastry in the fridge the day before I’m going to use it. The puff pastry it will defrost overnight and you’ll have a defrosted puff pastry sheet ready to go.
• Easily double this recipe to make for a larger crowd!

Common questions

​How to store

These pinwheels are best served fresh from the oven! They are good at room temperature for 2-3 hours. If you do have leftovers, store in an airtight container for 1 day and reheat gently at 325F until warmed through again.

more puff pastry appetizers to love from the blog

• Prosciutto, Sage & Gruyere Puff Pastry Pinwheels
• Puff Pastry Baked Brie with Fig Jam Appetizer Recipe
• 5-Ingredient Puff Pastry Cheese Twists with Gruyère

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Easy Cranberry Goat Cheese Puff Pastry Swirls

These Cranberry Goat Cheese Puff Pastry Swirls are the perfect holiday appetizer! You only need 6 ingredients to make this easy appetizer.

Course Appetizer

Cuisine american-inspired

Keyword cranberry, goat cheese, puff pastry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 -12 swirls

Author Jess

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 small navel orange
• 8 oz / 225 grams softened cranberry goat cheese
• 1 egg
• liquid honey
• fresh minced rosemary or fresh thyme leaves

Instructions

• Preheat the oven to 375F and line a large baking sheet with parchment paper.
• Lay the thawed puff pastry sheet onto a lightly floured surface (like a cutting board) vertically. Use an offset spatula or the back of a spoon to spread the softened cranberry goat cheese over the top half of the surface of the puff pastry. Then, sprinkle the zest of one navel orange evenly over top of the cranberry goat cheese.
  
• Fold the bottom half of the pastry over the top half so you'll have a smaller rectangle. Use a sharp knife or pizza cutter to cut into 10-12 even strips.
  
• Grab both ends of one strip and gently twist in opposite directions to create a spiral. Then, swirl it into a round pastry, pinching/pressing the end of the roll to seal it. Transfer each swirl to the lined baking sheet.
  
• Place the baking sheet in the fridge for 10 minutes – this helps the puff pastry cook better in the oven. After 10 minutes, remove the baking sheet from the fridge and using a pastry brush, brush each puff pastry cheese twist with an egg wash (1 egg whisked with 1 tbsp milk or water).
• Bake for 25-30 minutes or until dark golden brown. Let cool for 5-10 minutes. Place the finished puff pastry swirls on a serving platter and drizzle with honey and garnish with fresh minced rosemary or fresh thyme leaves.

Notes

• If you can’t find cranberry goat cheese, buy plain goat cheese. Once the plain goat cheese if softened, mix in 3 tbsp cranberry jam or cranberry sauce until fully combined.
• These flaky puff pastry swirls are best enjoyed fresh from the oven! You could make them an hour or two in advance, then warm them up in the oven at 300F for 5 minutes. They’re also delicious at room temperature!

The post Easy Cranberry Goat Cheese Puff Pastry Swirls appeared first on Cooking in my Genes.

Whether for a weeknight meal or dinner with friends, the creamy sun-dried tomatoes sauce that envelops the tender chicken and pillowy gnocchi hits the spot.

It’s packed with flavor thanks to sun-dried tomatoes, freshly grated parmesan, and whole milk which creates a creamy sundried tomato sauce. 

I love recipes with the viral ‘marry-me’ flavours of sundried tomatoes, fresh basil, parmesan cheese and oregano. My Marry-Me Butter Beans and Marry-Me Slow-Cooker Chicken recipes are popular for good reason!  But, this one pan chicken is a new favourite since it’s paired with fluffy gnocchi that cooks along with the chicken.

Why you’ll love this marry me chicken recipe

• Easy: This recipe requires minimal effort for big flavor, especially from the delicious sauce!
• Meal Prep: This is a great recipe for mealprep; divide into containers and take to work for lunch.
• Versatile: It’s an easy chicken dinner for a weeknight but can also be served for a dinner party.

Ingredients needed to make this marry me chicken gnocchi recipe

Olive oil: you’ll need just 2 tbsp oil to sear the chicken in

Chicken breasts: you’ll need 4 boneless skinless chicken breasts to make this one pan chicken dinner. But you could also try boneless, skinless chicken thighs if desired.

Sundried tomatoes: sun-dried tomatoes are a must to make the classic ‘marry-me’ sauce

Gnocchi: use a store-bought shelf stable gnocchi

Onion: use a yellow onion to start making the sauce in the pan

Seasonings: garlic cloves, dried oregano, dried thyme, pinch of red pepper flakes, kosher salt, ground pepper and a touch of balsamic vinegar round out the flavours

Chicken broth: chicken broth helps to make the creamy sauce

Whole Milk: I like to use whole milk to make the creamy sundried tomato sauce but you could substitute with 2% milk.  For a dairy-free option, try using canned full-fat coconut milk.

Fresh herbs: fresh basil is key to the flavour of the sauce but if you can’t find fresh basil, try substituting with 1-2 tsp dried basil to round out the flavours

Spinach: this is optional but you can stir in fresh spinach at the end of the cooking time

Parmesan cheese: stir in freshly grated parmesan cheese at the end of the cooking time for more flavour

How to make marry-me chicken and gnocchi

1. Season the chicken breasts generously with kosher salt and ground pepper and set aside on a plate.
2. To a large high-sided skillet or braiser add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 3-4 minutes per side until golden brown. Set aside on a plate.
3. Turn the heat to medium. Add 1/2 tbsp olive oil and the diced onion and cook for 4-5 minutes until softened. Then add the minced garlic, dried oregano, dried thyme, kosher salt, ground pepper, chili flakes and chopped sundried tomatoes. Cook for 1-2 minutes until fragrant, stirring often.
4. Add the milk and broth to deglaze the pan, scraping the bottom to release any browned bits. Bring to a simmer over high heat and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again and once simmering, reduce heat and keep at a simmer at medium-low heat. Cook for 10-15 minutes or until the chicken is cooked through. Stir the gnocchi occasionally so it doesn’t stick to the bottom of the pan.
5. Once the chicken is cooked through (to an internal temperature of 165F), remove the chicken from the pan and stir in parmesan cheese, fresh chopped basil, spinach (if using) and balsamic vinegar and cook a few more minutes until the sauce has slightly thickened and the spinach is wilted.
6. To serve, slice the chicken breasts and serve on top of the gnocchi, garnished with more fresh basil if desired.

​Tips & Tricks

• Sometimes fresh basil is hard to find in the Winter. So, if you can’t find fresh basil, I do suggest adding the 2 cups fresh spinach and then 1-2 tsp dried basil to round out the flavours.
• I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it’s likely to bread down in the sauce since it’s very delicate compared to store-bought.
• If you want to add a dose of greens to this recipe, I suggest adding 2 cups fresh spinach when you stir in the parmesan cheese and fresh basil.
• Servings suggestions: green beans, roasted broccoli, Brussels Sprouts and Kale Salad or green peas make wonderful vegetable side dishes for this marry me chicken gnocchi recipe.

Common questions

how to store leftovers

Keep leftover chicken and gnocchi in an airtight container in the fridge for 1-2 days. Reheat in a baking dish with 2 tbsp – 1/4 cup more chicken broth at 400F, covered, for 15-20 minutes or until warmed through. Alternatively, you can reheat in the microwave to you desired temperature.

More one pan chicken dinner recipes to love from the blog

• Easy Healthy Baked Lemon Chicken (quick dinner!)
• Peanut Chicken Power Bowls
• Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi

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Easy One Pan Marry Me Chicken & Gnocchi Dinner

This Marry Me Chicken & Gnocchi is a must-make one pan dinner. Tender chicken & fluffy gnocchi are cooked in a creamy tomato sauce, yum!

Course dinner

Cuisine american-inspired

Keyword chicken, marry me, one pan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jess

Ingredients

• 2 tbsp extra-virgin olive oil, divided
• 4 small boneless skinless chicken breasts (about 1 – 1.5 lb total)
• kosher salt and ground pepper
• 1/2 yellow onion, diced
• 4 garlic cloves, minced
• 1 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• pinch of chili flakes
• ½ cup sundried tomatoes, chopped
• 2 cups chicken broth
• 1 cup warm whole milk
• 450 g (16oz) shelf-stable gnocchi
• 1/2 cup freshly grated parmesan cheese
• ¼ cup fresh chopped basil
• 1 tsp balsamic vinegar
• 2 cups baby spinach leaves (optional)
• garnishes: fresh basil, grated parmesan cheese and chili flakes

Instructions

• Season the chicken breasts generously with kosher salt and ground pepper and set aside on a plate.
• To a large high-sided skillet or braiser add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 3-4 minutes per side until golden brown. Set aside on a plate.
• Turn the heat to medium. Add 1/2 tbsp olive oil and the diced onion and cook for 4-5 minutes until softened. Then add the minced garlic, dried oregano, dried thyme, kosher salt, ground pepper, chili flakes and chopped sundried tomatoes. Cook for 1-2 minutes until fragrant, stirring often.
• Add the milk and broth to deglaze the pan, scraping the bottom to release any browned bits. Bring to a simmer over medium heat and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again and once simmering, reduce heat and keep at a simmer at medium-low heat. Cook for 10-12 minutes or until the chicken is cooked through. Stir the gnocchi occasionally so it doesn’t stick to the bottom of the pan.
• Once the chicken is cooked through (to an internal temperature of 165F), remove the chicken from the pan and stir in parmesan cheese, fresh chopped basil, spinach (if using) and balsamic vinegar and cook for 1-2 more minutes, until the sauce has slightly thickened more and the spinach is wilted.
• To serve, slice the chicken breasts and serve on top of the gnocchi, garnished with more fresh basil if desired.

Notes

• To make this recipe gluten-free, use a gluten-free shelf stable gnocchi, generally found in the dry pasta aisle of the grocery store and gluten-free chicken broth. All of the other ingredients in the recipe can remain the same.
• Sometimes fresh basil is hard to find in the Winter. So, if you can’t find fresh basil, I do suggest adding the 2 cups fresh spinach and then 1-2 tsp dried basil to round out the flavours.
• I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it’s likely to bread down in the sauce since it’s very delicate compared to store-bought.

Photography by: Kaeleigh Pugliese

The post Easy One Pan Marry Me Chicken & Gnocchi Dinner appeared first on Cooking in my Genes.

Sweet dates are stuffed with creamy feta cheese and topped with a crunchy walnut, orange and maple topping. The salty-sweet flavour combination is a delight!

This feta stuffed dates recipe is perfect for the Fall and Winter seasons, especially the holiday season!

I love to make easy holiday appetizers like these and these. And, if you’ve made my Boursin stuffed dates recipe, I know you’ll love this feta stuffed version too.

Why you’ll love this roasted dates appetizer

• Easy: You need just X ingredients to make this simple appetizer, all of which can be found at local grocery stores.
• Quick: These feta roasted dates come together in under 30 minutes.
• Bite-sized: Perfect to serve at holiday parties as everyone enjoys cocktails and mingling.

Ingredients needed to make these feta stuffed dates

Medjool dates: make sure to use fresh medjool dates and ensure they are pitted dates (some dates come pitted otherwise you’ll have to take a pit of extra time to pit them, don’t worry it’s super easy!)

Feta: it’s best to use a block of feta cheese that you can cut into small pieces to fit into the dates

Walnuts: finely chopped walnuts are needed for the crunchy topping

Orange: orange zest adds the perfect punch of flavour in the walnut topping

Maple syrup: I love to use maple syrup in this recipe but you can also substitute with honey

Olive oil: just a hint of olive oil is needed

Seasonings: a pinch of ground cinnamon, ground nutmeg and salt round out the flavours of the topping

Fresh herbs: fresh thyme leaves or fresh rosemary adds a nice touch of freshness as the garnish

How to make these roasted feta stuffed dates

1. Preheat the oven to 375F and line a small baking sheet or baking dish with parchment paper.
2. Prepare the dates, if not pitted use a small sharp knife to make a slit lengthwise on one side of the date, making sure to not not slice all the way through and then remove the pits.
3. Open the dates and stuff each date with one piece of feta cheese and place each stuffed date, feta-side up, on the parchment lined baking sheet (or in the baking dish).
4. In a small bowl mix together the finely chopped walnuts, olive oil, orange zest, maple syrup, salt and pinches of ground cinnamon and ground nutmeg. Spoon the walnut mixture over the stuffed dates, dividing between the tops of all the dates.
5. Bake the dates for 15 minutes and then remove from the oven. Let the dates sit for 5 minutes before moving to a serving tray and garnish with thyme leaves or fresh minced rosemary. Serve immediately and enjoy!

Tips & Tricks

• Spice things up by drizzling the roasted dates with hot honey!
• Double this delightful recipe to feed a crowd at holiday parties.
• Make sure to use a block of feta cheese for these stuffed dates. Pre-crumbled feta cheese will not work.
• If you’re allergic to walnuts, you can wrap these dates in prosciutto instead of using the walnut topping and then bake for 15 minutes. Highly recommend drizzling with the maple-olive oil-orange zest mixture (without walnuts) when they’re finished baking.

Common questions

How to store

Store any leftover dates in an airtight container for up to 3-4 days. Enjoy as-is, reheat gently in the microwave or reheat at 325F for about 10-15 until the dates are warm.

More bite-sized appetizers to love from the blog

• 5-Ingredient Puff Pastry Cheese Twists with Gruyère
• Easy and Quick Holiday Brie Crostini Appetizers
• Easy Apricot Jam & Gruyere Cheese Puff Pastry Bites

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Roasted Feta Stuffed Dates Appetizer with Walnuts

Make these Feta Stuffed Dates with walnuts in under 30 minutes! These roasted dates are the perfect appetizer for Thanksgiving and Christmas.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword baked feta, dates

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 16 dates

Author Jess

Ingredients

• 16 pitted medjool dates
• 150 g block of feta cheese, cut into 16-20 pieces
• 1/3 cup finely chopped walnuts
• 1 1/2 tbsp extra virgin olive oil
• 1 navel orange, zested
• 1 1/2 tbsp maple syrup
• 1/4 tsp kosher salt
• big pinch ground cinnamon
• big pinch ground nutmeg
• fresh minced rosemary or fresh thyme leaves

Instructions

• Preheat the oven to 375F and line a small baking sheet or baking dish with parchment paper.
• Prepare the dates, if not pitted use a small sharp knife to make a slit lengthwise on one side of the date, making sure to not not slice all the way through and then remove the pits.
• Cut the feta cheese block into 16 pieces.
• Open the dates and stuff each date with one piece of feta cheese and place each stuffed date, feta-side up, on the parchment lined baking sheet (or in the baking dish).
• In a small bowl mix together the finely chopped walnuts, olive oil, orange zest, maple syrup, salt and big pinches of ground cinnamon and ground nutmeg. Spoon the walnut mixture over the stuffed dates, dividing between the tops of all the dates.
• Bake the dates for 15 minutes and then remove from the oven. Let the dates sit for 5 minutes before moving to a serving tray and garnish with fresh thyme leaves or fresh minced rosemary. Serve immediately and enjoy!
• Optional: Drizzle with more olive oil and/or maple syrup before serving.

Notes

• Spice things up by drizzling the roasted dates with hot honey!
• Double this delightful recipe to feed a crowd at holiday parties.
• Make sure to use a block of feta cheese for these stuffed dates. Pre-crumbled feta cheese will not work.
• If you’re allergic to walnuts, you can wrap these dates in prosciutto instead of using the walnut topping and then bake for 15 minutes. Highly recommend drizzling with the maple-olive oil-orange zest mixture (without walnuts) when they’re finished baking.

The post Roasted Feta Stuffed Dates Appetizer with Walnuts appeared first on Cooking in my Genes.

Boursin cheese is layered with fig jam and topped with pistachios for the easiest appetizer made in just 5 minutes.

Just keep the ingredients for this easy appetizer in the fridge and pantry so you can whip it up anytime. Make this appetizer and it’s sure to be the hit of the party!

The holiday season is always busy so when I’m entertaining I reach for my quickest appetizers like this Quick Whipped Ricotta Dip with Hot Honey and this viral Easy Goat Cheese Appetizer with Fig Jam & Pecans.

But this 3 Ingredient Boursin Appetizer might be my quickest yet and I always keep this recipe in my back pocket! It’s the perfect combination of sweet and savory and there are a variety of boursin cheeses you can use to make it.

Boursin cheese is a soft cheese and most notably can be found at local grocery stores in a variety of flavours. 

Why you’ll love this boursin appetizer

• Quick: This boursin appetizer can be whipped up in just 5 minutes!
• Easy: The best part is you need just 3 simple ingredients to make this perfect appetizer.
• Delicious: The sweetness of the fig jam with the savory flavor of the Boursin cheese is irresistable!

Ingredients needed

Boursin Cheese: You will need two packages of Garlic & Herb Boursin Cheese; see below for other Boursin flavour options!

Fig Jam: Fig jam is synonymous with the holiday season and I love it as the sweet component to this sweet and savory appetizer

Pistachios: make sure to use salted pistachios for the most flavour

How to make this easy appetizer

1. Remove the Boursin cheese from the fridge 10-15 minutes before assembling. (This part is optional but it makes the Boursin cheese easier to spread).
2. Use the back of the spoon to press / spread the softened Boursin cheese onto a plate, in a low bowl or onto a platter.
3. Spread the fig jam over the top of the Boursin cheese.
4. Sprinkle the chopped pistachios over top of the fig jam. Optional: Drizzle hot honey over top, a lot or as little as you desire.
5. Serve with crackers.

Types of creamy boursin cheese to use in this quick appetizer

Garlic & Fine Herbs: I use the Garlic & Fine Herbs Boursin Cheese in this appetizer for the best sweet and savoury flavors

Cracked Black Pepper: The Cracked Black Pepper would give this a bit of a spice kick and it pairs really well with the sweet fig jam.

Caramelized Onion & Herbs: This would be a bit more of a milder sweet and savory combination than the Garlic & Fine Herbs.

Expert tips

• Hot honey: This is totally optional but if I have some on hand, I like to finish this dip with a drizzle of hot honey.
• Serve with: You can serve with your favorite crackers (I would choose something with sea salt so that the flavors of the dip shine through). Or even pita chips, apple slices or hunks or crusty bread for a rustic presentation.
• Make ahead: Spread the Boursin cheese in the serving dish and then top with the fig jam. Cover and store in the fridge. Remove from the fridge about 15-20 minutes before serving to take the chill off. Then, top with pistachios and serve.

Common Questions

How to store

Any leftover dip can be stored in an airtight container in the fridge in an airtight container for up to 3 days.

More quick appetizers to make from the blog

• Easy and Quick Holiday Brie Crostini Appetizers
• Baked Feta Appetizer with Dates, Pistachios & Honey
• Easy Sun-Dried Tomato Dip Recipe (perfect chip dip!)

Print

Easy 3 Ingredient Boursin Appetizer with Fig Jam

Make this easy Boursin Appetizer in just 5 minutes with just 3 simple ingredients! Boursin cheese, fig jam and pistachios is all you need.

Course Appetizer

Cuisine american-inspired

Keyword boursin cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Author Jess

Ingredients

• 2 packages (150 grams / 5.3 oz per package) Garlic & Herb Boursin Cheese
• ½ cup fig jam
• ⅓ cup shelled salted pistachios, roughly chopped
• Optional: hot honey for drizzling
• Serve with crackers of your choice, crostini or apple slices

Instructions

• Optional: Remove the Boursin cheese from the fridge 10-15 minutes before assembling.
• Use the back of the spoon to press / spread the softened Boursin cheese onto a plate, in a low bowl or onto a platter.
• Spread the fig jam over the top of the Boursin cheese.
• Sprinkle the chopped pistachios over top of the fig jam. Optional: Drizzle hot honey over top, a lot or as little as you desire.
• Serve with crackers, crostini or apple slices.

Photography by: Kaeleigh Pugliese

The post Easy 3 Ingredient Boursin Appetizer with Fig Jam appeared first on Cooking in my Genes.