With 4 simple ingredients, you can prep and cook these in just 30 minutes.

If you love my peanut butter banana baked oatmeal cups, you will love the flavor of these bars!

4 ingredient banana oat bars

Made from wholesome ingredients, the chocolate chips add a touch of sweetness and make these the perfect snack. All you need is 4 main ingredients, a loaf pan, parchment paper and cooking spray to make this recipe.  These banana oat bars are a delicious way to use up those bananas that have been staring at you all week on the counter

Why you’ll love these 4 ingredient oat bars

• Quick: You can prep these bars in just 5 minutes and they bake in under 25.
• Simple: All you need are 4 ingredients including simple pantry staples like oats and chocolate chips.
• Healthy: These 4 ingredient oat bars are a wonderful healthy snack or dessert; the little bursts of chocolate are the perfect touch.

Ingredients needed

Ripe bananas: You’ll need two extra-ripe bananas for this oat bar recipe; the more overripe bananas, the more natural sweetness you will get.

Peanut butter:  Peanut butter and banana are a match made in snack heaven! Using peanut butter (or substituting with almond butter) allows these bars to be egg free.

Rolled oats:  Rolled oats (or old-fashioned oats) give these bars a nice chewy texture. Use gluten-free oats to make these a great gluten-free snack!

Chocolate chips: I love to use dark chocolate chips in these bars but semi-sweet chocolate chips work well too.

Variations and optional flavor add-ins for these banana oatmeal bars

Use this 4 ingredient banana oat bars as a basic recipe to start with and then add in a few additions to elevate them further:

• Vanilla extract: Vanilla extract offers a lovely extra flavor to any baked good.
• Sea salt:  A pinch of sea salt enhances the flavors in these oat bars.
• Ground cinnamon: Cinnamon goes so well with banana, so I highly recommend using 1/2 tsp ground cinnamon in these bars.
• Chopped walnuts or pecans: For extra crunch (or instead of chocolate chips) try adding chopped walnuts or pecans. 
• Seeds: A nice crunchy addition would be mixing in 3 tablespoons of sunflower seeds or pumpkin seeds. Alternatively, you can add these seeds as a topping before baking this quick snack.

Tips to make these banana oat bars the best snack

• Ripeness of the bananas: Any banana that is ripe to extra-ripe will work; we just want to make sure it mashes really well as it is the base of this recipe.
• Nut butter: While I’ve only tested these bars with peanut and almond butter, another good substitution would be cashew butter.
• Chocolate: These bars are a great opportunity to use what you have on hand! If I don’t have chocolate chips, a chopped up chocolate bar is a great substitution.
• Oats: Rolled oats or old-fashioned oats work the best in this recipe since they provide a new chewy texture to these 4 ingredient bars. I do not recommend using steel-cut oats.
• Gluten-free: These bars can be easily made gluten-free by using certified gluten-free oats, chocolate chips and peanut butter.

How to store

• Room temperature:  You can store these bars in an airtight container at room temperature for up to 2 days. After 2 days, move to the fridge.
• Fridge:  Store these bars in an airtight container in the fridge for up to 1 week.

FAQs

More quick snacks to love from the blog

• Easy No Bake Gluten Free Citrus Coconut Protein Bars
• Zucchini Oatmeal Breakfast Cookies
• Cinnamon Spiced Granola Bars

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Easy 4 Ingredient Baked Banana Oat Snack Bars

For a quick and easy snack, make these 4 ingredient banana oat bars! All you need are bananas, oats, peanut butter & chocolate chips – yum!

Course Appetizer

Cuisine American

Keyword banana, granola bar, oat

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 bars

Author Jess

Equipment

• loaf pan
• parchment paper

Ingredients

• 3/4 cup mashed extra-ripe bananas (about 2 medium bananas)
• 1/4 cup peanut butter
• 1 cup rolled oats
• 1/3 cup semi-sweet or dark chocolate chips

Optional additions

• 1/2 tsp pure vanilla extract
• pinch of sea salt
• 1/2 tsp ground cinnamon
• 1/4 cup chopped walnuts or pecans

Instructions

• Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and lightly spray with nonstick cooking spray to prevent the sides from sticking.
• In a medium bowl, mash the bananas well, until it's mostly creamy and there are not many banana chunks left. Then add the peanut butter and mix well so the mashed banana and peanut butter are well combined.
• Then, add the oats and chocolate chips and stir well to combine.
• Add the mixture to the prepared loaf pan and smooth out the top.
• Bake on the centre rack of the oven for 22-26 minutes, until the edges of the bars are starting to turn golden-brown and the bars appear set. Allow the bars to cool completely in the pan before slicing and serving.

The post Easy 4 Ingredient Baked Banana Oat Snack Bars appeared first on Cooking in my Genes.

Filled with refreshing mint, lime and coconut, these flavours are lively and healthy.

You can make this smoothie anytime and like me, dream of enjoying it in the hot summer months!

I love the flavour of a classic mojito cocktail, especially the freshness that comes from the mint and lime. So I figured, why not put all of those fresh ingredients into a refreshing and delicious smoothie!

The coconut milk and apple adds creaminess to round out the flavours of this Mojito Smoothie. This smoothie is one of my favourites to make, especially in the Winter to freshen things up! Plus, I’ve added a cup of spinach for a hit of greens too!

Why you’ll love this mojito smoothie

• Whip up this Mojito Smoothie and enjoy sipping it while dreaming of sitting beachside!
• This is a quick & healthy smoothie to give you energy in the morning.
• Add a scoop of your favourite protein to give this a high-protein kick!

Ingredients needed for this green mojito smoothie

Granny smith apple: one granny smith apple is key to this recipe

Fresh mint: you’ll need 12 large fresh mint leaves to add freshness in the smoothie

Spinach: fresh spinach is a must in this recipe

Honey: a touch of honey balances the lively flavours in this mojito smoothie; alternatively you can use maple syrup

Shredded coconut: you can use sweetened or unsweetened shredded coconut, whatever you have on hand!

Lime: you just need fresh lime juice from half a lime (no lime zest is needed)

Coconut milk: I like to use coconut milk from a carton but for a creamier smoothie, you can use canned coconut milk

How to make this easy smoothie

1. Add all of the ingredients to a high-speed blender.
2. Then, simply blend on high until everything is incorporated. Sip & enjoy!

Expert tips

• Prep this smoothie ahead of time by packing the ingredients into a smoothie pack! I like to meal prep these smoothies by adding the chopped granny smith apple, fresh mint, spinach, shredded coconut and ice cubes in a freezer-safe bag of choice. When ready to blend, add the frozen ingredients to a high-speed blender with the honey, lime juice, coconut milk and protein powder (if using). Blend on high until it reaches your desired consistency. For best results, you may need to add a bit of extra water or coconut milk when blending from frozen.
• For a dose of protein in this mojito smoothie without protein powder, try adding a 1/4-1/2 cup of plain or vanilla skyr or Greek yogurt.
• You can use sweetened or unsweetened shredded coconut, whatever you have on hand!

Common questions

How to store

This smoothie is best enjoyed as soon as it’s made.

More healthy smoothie recipes to love from the blog

• The Best Green Tropical Island Smoothie Recipe
• Tropical Blood Orange Smoothie
• Blueberry Bliss Smoothie

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Bright and Fresh Green Mojito Smoothie Recipe

While dreaming of the beach I created this Mojito Smoothie filled with mint, lime and coconut. These flavours are lively and refreshing; a quick and healthy sip to give you energy in the morning!

Course Breakfast, smoothie

Cuisine American

Keyword smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Author Jess

Ingredients

• 1 granny smith apple, cored and chopped into large pieces
• 12 large mint leaves
• 1 cup spinach
• 1/2 tsp honey or maple syrup
• 2 tbsp shredded coconut
• juice of half a lime
• 1 cup coconut milk (from a carton)
• 2 ice cubes
• Optional: add in your favourite protein powder

Instructions

• Add all of the ingredients to a high-speed blender.
• Blend on high until everything is incorporated. Sip & enjoy!

Notes

• Add a scoop of your favourite protein to give this a high-protein kick!
• I like to use coconut milk from a carton but for a creamier smoothie, you can use canned coconut milk. I don’t recommend using coconut water.
• For a dose of protein in this mojito smoothie without protein powder, try adding a 1/4-1/2 cup of plain or vanilla skyr or Greek yogurt.

The post Bright and Fresh Green Mojito Smoothie Recipe appeared first on Cooking in my Genes.

Apples, cinnamon and oats is a classic combination.

All of these flavours come together for a delicious, warming apple muffin that’s perfect for enjoying during the cooler seasons.

I have always enjoyed muffins like these Bakery Style Blueberry Muffins but have found some classic baked style muffin recipes are a bit sweet. So, I wanted to create a new recipe in these Apple Cinnamon Oatmeal Muffins that are full of good for you ingredients that the whole family will love!

Fresh apples are swirled through batter that comes together easily and chocked full of wholesome ingredients.

Why you’ll love this apple cinnamon oatmeal muffin recipe

• Pair these with a yogurt for a quick breakfast on busy mornings!
• These apple cinnamon oatmeal muffins are a perfect after school snack.
• Just like banana bread, these apple muffins taste even better the next day! Make a batch of muffins today and enjoy them tomorrow.
• You don’t need a mixer to make this apple cinnamon oatmeal muffin recipe!

Ingredients needed for these healthy apple muffins

Apples: A sweet but firm apple like ambroisia, pink lady or honey crisp works really well in this recipe.

Oats: Old-fashioned rolled oats are a healthy grain and pair deliciously with the apples, cinnamon and nutmeg.

Flour: all purpose flour brings together the muffin batter

Maple Syrup: maple syrup is perfect to naturally sweeten these muffins.

Greek Yogurt: plain Greek yogurt gives these muffins a little boost of protein.

Eggs: eggs are needed help to bind the muffin batter together

Extra Virgin Olive Oil: I love to use extra-virgin olive oil but you could substitute with the same amount of melted butter or avocado oil

Seasonings: ground cinnamon and ground nutmeg add the perfect flavour when paired with apples

How to make these apple oatmeal muffins

Step 1: Pre heat the oven to 350F.

Step 2: Line a muffin pan with muffin liners.

Step 3: Whisk together dry ingredients (flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt) in a medium sized bowl and set aside.

Step 4: In a large mixing bowl, whisk together wet ingredients (maple syrup, olive oil, eggs, yogurt, vanilla extract).

Step 5: Gently fold the dry ingredients into the wet ingredients and stir until just combined. The batter will be thick and that’s ok!

Step 6: Then, stir in the diced apple until just combined.

Step 7: Divide the muffin batter evenly between the muffin tins and top each muffin with a sprinkle of oats if desired.

Step 8: Bake for 18-22 minutes or until a toothpick comes out of the muffin clean.

Expert tips for making these muffins

• Instead of extra-virgin olive oil you could substitute with the same amount of melted butter or avocado oil.

• I love using an ice cream scoop or a large cookie scoop to distribute the muffin batter evenly.

• Don’t overmix the muffin batter to get that perfectly soft muffin texture. Once you add the dry ingredients to the wet ingredients, mix until just combined.

Common questions

Can I use granny smith apples in this recipe?
I find granny smith apples are a bit tart for this recipe but if that’s all you have on hand you can definitely give them a try.

Can I make these apple muffins gluten-free?
YES! I’ve tested this recipe using 1:1 baking flour to replace regular flour and certified gluten-free oats instead of regular oats. Just substitute the same amounts and you’re all set.

How to store these homemade muffins

Store in an airtight container for up to 3 days. To freeze, let the muffins cool completely and then place them in an airtight container or ziploc bag and freeze for up to 2 months. Let the frozen muffin thaw at room temperature before enjoying them.

More apple recipes to make from the blog

Apple Pie Breakfast Cookies (Gluten Free Option!)

The Best Cinnamon Spiced Apple Pie Blondies Recipe

Apple Cinnamon Crumble Cake

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Apple Cinnamon Oatmeal Muffins

Apple Cinnamon Oatmeal Muffins made with wholesome ingredients like oats and apples, and naturally sweetened with maple syrup. Plus, a little protein boost from greek yogurt.

Course Breakfast, Snack

Cuisine American

Keyword apple muffin

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 muffins

Author Jess

Equipment

• 12 cup muffin pan

Ingredients

• 1 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/3 cup extra virgin olive oil
• 2 eggs
• 3/4 cup plain greek yogurt
• 1 tsp vanilla extract
• 1 apple, diced a firm & crisp apple like ambroisia, pink lady or honey crisp
• extra oats for garnish

Instructions

• Pre heat the oven to 350F.
• Line a muffin pan with muffin liners.
• Whisk together dry ingredients (flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt) in one bowl and set aside.
• In a larger bowl, whisk together wet ingredients (maple syrup, olive oil, eggs, yogurt, vanilla extract).
• Gently fold the dry ingredients into the wet ingredients and stir until just combined. The batter will be thick and that's ok!
• Then, stir in the diced apple until just combined.
• Divide the muffin batter evenly between the muffin tins and top each muffin with a sprinkle of oats.
• Bake for 18-22 minutes until a toothpick comes out of the muffin clean.

The post Healthy and Easy Apple Cinnamon Oatmeal Muffins appeared first on Cooking in my Genes.

Creamy peanut butter is mixed with Greek yogurt, banana pieces, crunchy cashews and then dipped in chocolate for the best healthy treat.

These frozen clusters are truly hard to resist!

I love to make frozen sweet treats like this No Churn S’mores Ice Cream. However, these yogurt clusters are a wonderful frozen healthier treat.

Why you’ll love these peanut butter yogurt clusters

• They’re so easy to make!
• It’s a healthy way to enjoy a treat that also packs some protein.
• Easily adjustable using ingredients you already have in the fridge.

Ingredients to make these frozen yogurt clusters

Greek yogurt: use plain Greek yogurt so that all of the other flavours shine through

Maple syrup: maple syrup adds just a touch of sweetness but does not make this treat overly sweet

Peanut butter: peanut butter is a key ingredient in these peanut butter banana yogurt clusters

Banana: fresh chopped banana goes really well with the rest of the ingredients; don’t use super ripe bananas as they will be a bit too mushy

Chopped nuts: use chopped cashews or chopped peanuts

Chocolate chips: use dark chocolate chips or semi-sweet chocolate chips

Coconut oil: coconut oil is a great addition when melting the chocolate chips

Sea salt: I love topping these yogurt clusters with a bit of flaky sea salt

How to make these peanut butter banana yogurt clusters

Step 1: Line a medium-sized baking sheet with parchment paper.

Step 2: In a medium bowl mix together the plain Greek yogurt, peanut butter and maple syrup until fully combined.

Step 3: Add the chopped banana and nuts and stir to combine. Scoop into 8 clusters (about 3 tbsp each) onto the parchment lined baking sheet. Freeze for 1 hour.

Step 4: After 1 hour, leave the clusters in the freezer while you melt the chocolate chips. Add the chocolate chips and coconut oil to a small bowl. Microwave in 20 second increments, stirring after each 20 second increment until the chocolate chips are fully melted and combined.

Step 5: Once the chocolate is melted, remove the clusters from the freezer and dip each one into the melted chocolate. The chocolate will form a shell as it sits.

Step 6: Sprinkle a pinch of sea salt if desired on each. Put back in the freezer for 15 minutes to fully set and then enjoy. Alternatively, store in the freezer for up to 2 months.

Step 7: Before enjoying, remove from the freezer for 10 minutes before enjoying.

Expert tips

• Swap the peanut butter for almond butter for a different flavour profile.
• In a pinch you could use vanilla Greek yogurt. However, you might want to use less maple syrup since the vanilla yogurt will provide some sweetness.
• Take the peanut butter yogurt clusters out of the freezer 10 minutes before enjoying so they have the best texture.

Common questions

Can I use a different nut butter?
You sure can! A good swap for peanut butter is almond butter or even cashew butter.

Can I make these nut free?
Yes! Swap the nut butter for a sunflower seed butter or granola butter.

More frozen treats to make from the blog

Homemade No Churn Raspberry Crumble Ice Cream Recipe

Easy No Bake 3 Ingredient Lemon Icebox Pie Recipe

No Churn S’mores Ice Cream (easy ice cream dessert!)

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Viral Frozen Peanut Butter Banana Yogurt Clusters

These Peanut Butter Banana Yogurt Clusters are the best healthy frozen treat! Easy to make with just 7 ingredients, they're super delicious!

Course Dessert

Cuisine American

Keyword frozen treat, frozen yogurt

Prep Time 10 minutes minutes

Freezing time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 clusters

Author Jess

Ingredients

• 3/4 cup plain Greek yogurt
• 1 1/2 tbsp maple syrup
• 1/4 cup peanut butter
• 3/4 cup chopped bananas
• 2 tbsp small chopped cashews or peanuts
• 1 1/2 cups semi-sweet or dark chocolate chips
• 1 1/2 tsp coconut oil
• sea salt

Instructions

• Line a medium-sized baking sheet with parchment paper.
• In a medium bowl mix together the plain Greek yogurt, peanut butter and maple syrup until fully combined.
• Add the chopped banana and nuts and stir to combine. Scoop into 8 clusters (about 3 tbsp each) onto the parchment lined baking sheet. Freeze for 1 hour.
• After 1 hour, leave the clusters in the freezer while you melt the chocolate chips. Add the chocolate chips and coconut oil to a small bowl. Microwave in 20 second increments, stirring after each 20 second increment until the chocolate chips are fully melted and combined.
• Once the chocolate is melted, remove the clusters from the freezer and dip each one into the melted chocolate. The chocolate will form a shell as it sits.
• Sprinkle a pinch of sea salt if desired on each. Put back in the freezer for 15 minutes to fully set and then enjoy. Alternatively, store in the freezer for up to 2 months.
• Before enjoying, remove from the freezer for 10 minutes before enjoying.

The post Viral Frozen Peanut Butter Banana Yogurt Clusters appeared first on Cooking in my Genes.

For my dill pickle lovers, you’ll love this modern version of a classic chicken salad recipe.

With crunchy pickles, fresh dill, creamy mayonnaise and Greek yogurt plus cooked chicken, you get a total flavour bomb with minimal work

I love anything dill pickle like my high protein dill pickle dip recipe. But, this dill pickle chicken salad sure hits the spot for easy meal prep lunches or even as a part of brunch!

Why you’ll love this delicious dill pickle chicken salad recipe

• By using shredded rotisserie chicken, you can whip this up in just 10 minutes!
• Easy to meal prep for the week ahead for easy lunches.
• A great way to use up leftover cooked chicken.
• This recipe is something the whole family will love.

Ingredients needed for this chicken salad

Dill pickles: a must in this chicken salad are tons of crunchy dill pickles!

Chicken: use cooked shredded chicken to make this recipe a breeze!

Dill: I love to pack this chicken salad with fresh herbs, specifically a ton of fresh dill

Red onion: adding a crunch and tangy flavour to this salad, a bite of red onion

Mayonnaise: mayonnaise is key to this delicious chicken salad and I love to pair it with plain Greek yogurt

Yogurt: plain Greek yogurt is mixed with mayo to add some creaminess

Seasonings: use pickle juice, dijon mustard, onion powder, garlic powder, salt and pepper to season this flavourful chicken salad

Dill pickle juice: for the best flavor make sure to add the dill pickle juice to this chicken salad

How to make this chicken salad recipe

Step 1: Shred the rotisserie chicken (use a stand mixer with the paddle attachment or even a hand mixer to shred the cooked chicken – it works like a charm! But you can also shred the chicken with two forks if desired).

Step 2: In a large bowl combine the shredded chicken, fresh chopped dill, chopped red onion, mayonnaise, plain Greek yogurt, salt, pepper, chopped dill pickles, pickle juice, dijon mustard, onion powder and garlic powder. Mix everything together until fully combined.

Step 3: Taste and adjust seasoning with more salt, pepper, fresh dill or dill pickles if desired.

Step 4: Store in the fridge in an airtight container for at least 1 hour to let the flavours meld together. Then serve or keep in the fridge or meal prep containers for up to 4 days. Make sure to give it a good stir before serving or packing for lunch.

Optional – Cook your own chicken:

• If cooking your own chicken, preheat the oven to 400F and line a baking sheet with parchment paper.

• Season 450 grams / 1 lb chicken breasts with 1 tbsp of olive oil, making sure to drizzle over all chicken breasts. In a small bowl mix together 1 1/2 tsp salt, 3/4 tsp garlic powder, 3/4 tsp onion powder and 1/2 tsp ground pepper. Then, season both sides of the chicken breasts with this mixture, dividing evenly between them.

• Bake the chicken breasts for 22-26 minutes or until the internal temperature reaches 165F. Set aside to cool.

• Once the chicken breasts are cool enough to handle, use two forks to shred the chicken and set aside in a bowl to cool further.

Serving suggestions

There are so many delicious ways to enjoy this dill pickle chicken salad, that’s why its such a great recipe!  

• Sharing board: Create a sharing board with the chicken salad as the star. Use the pictures in this post for inspiration pairing the chicken salad with fresh vegetables like radishes, carrots, cucumber slices and celery and your choice of crackers or favorite chips.
• Lettuce wraps: Use this chicken salad as a filling for a low carb option. Try butter lettuce or even iceberg lettuce to create lettuce cups.
• Chicken salad sandwiches: You cannot go wrong with a classic chicken salad sandwich. Make a sandwich with a croissant, baguette or sourdough and add a little lettuce too.
• Meal prep: Pair this chicken salad with veggies and your favourite crackers to make meal prepped lunch boxes all week long.

Expert tips

• I love to use my stand mixer with the paddle attachment or even a hand mixer to shred the cooked chicken – it works like a charm! But you can also shred the chicken with two forks if desired.
• If you don’t love red onion you can substitute with sliced green onions instead.
• This chicken salad is great for meal prep lunches!

Common questions

Can I substitute the mayonnaise for more Greek yogurt?
Yes! You can substitute the mayonnaise for the same amount of Greek yogurt but I highly recommend adding a squeeze of lemon juice to add a bit of the tang you’ll miss from not using the mayonnaise.

Do sweet pickles work in this recipe?
I do not recommend using sweet pickles. This chicken salad is made for dill pickles!

How to store dill pickle chicken salad

Store in the fridge in an airtight container or meal prep containers for up to 4 days. Make sure to give it a good stir before serving or packing for lunch.

More chicken recipes to love from the blog

Easy Healthy Baked Lemon Chicken (quick dinner!)

One Pan Roasted Chicken with Chickpeas and Tomatoes

Easy Sheet Pan Roasted Chicken with Vegetables

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Dill Pickle Chicken Salad (easy meal prep recipe)

This delicious Dill Pickle Chicken Salad is a must make! East to make for meal prep lunches, a brunch sharing board or just for snacking.

Servings 4 -6

Author Jess

Ingredients

• 4 cups shredded or chopped cooked chicken  (I like to use a rotisserie chicken OR see my notes below for cooking chicken breasts for this recipe)
• 1/2 cup fresh chopped dill
• 1/3 cup finely chopped red onion
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 3/4 cup diced dill pickles
• 4 tsp dill pickle juice
• 1 tsp dijon mustard
• 1 1/4 tsp kosher or sea salt
• 1/2 tsp ground pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Instructions

• Shred the rotisserie chicken (use a stand mixer with the paddle attachment or even a hand mixer to shred the cooked chicken - it works like a charm! But you can also shred the chicken with two forks if desired).
• In a large bowl combine the shredded chicken, fresh chopped dill, chopped red onion, mayonnaise, plain Greek yogurt, salt, pepper, chopped dill pickles, pickle juice, dijon mustard, onion powder and garlic powder. Mix everything together until fully combined.
• Taste and adjust seasoning with more salt, pepper, fresh dill or dill pickles if desired.
• Store in the fridge in an airtight container for at least 1 hour to let the flavours meld together. Then serve or keep in the fridge or meal prep containers for up to 4 days. Make sure to give it a good stir before serving or packing for lunch.

Notes

Optional - Cook your own chicken:

• If cooking your own chicken, preheat the oven to 400F and line a baking sheet with parchment paper.
• Season 450 grams / 1 lb chicken breasts with 1 tbsp of olive oil, making sure to drizzle over all chicken breasts. In a small bowl mix together 1 1/2 tsp salt, 3/4 tsp garlic powder, 3/4 tsp onion powder and 1/2 tsp ground pepper. Then, season both sides of the chicken breasts with this mixture, dividing evenly between them.
• Bake the chicken breasts for 22-26 minutes or until the internal temperature reaches 165F. Set aside to cool.
• Once the chicken breasts are cool enough to handle, use two forks to shred the chicken and set aside in a bowl to cool further.

The post Dill Pickle Chicken Salad (easy meal prep recipe) appeared first on Cooking in my Genes.

You get the great flavours of jalapeño poppers but in a fun, shareable way.

Melted cheese, spicy jalapeno peppers and crispy bacon in every bite!

I have many favorite appetizers like this 5 minute jalapeno popper dip but I’m obsessed with this pull apart bread. If you love jalapeno poppers, this pull-apart bread is the appetizer for you!

Why you’ll love this jalapeno popper pull apart bred

• It’s an easy appetizer to make for your next gathering.
• Your guests will love this pull apart bread for game day!
• The combination of spicy jalapenos and ooey-gooey cheese is irresistible!

Ingredients needed to make this pull apart bread recipe

Bread:  use a large loaf of crusty bread like french bread or even sourdough, you want the top of the bread to be crusty, not soft

Jalapenos:  I like to use chopped fresh diced jalapenos – remove the seeds for a less spicy taste!

Bacon: cooked bacon is mixed into the jalapeno popper filling for the bread

Cheese: you’ll need a combination of shredded monterey jack and cheddar cheese

Seasonings: garlic powder, onion powder, salt and pepper

Cream cheese: cream cheese is a good base to mix in with the shredded cheeses and other ingredients to get the whole jalapeno popper flavour

Mayonnaise: mayo helps to bring the cream cheese mixture together

Chives: chives (or green onions) are a perfect garnish for this pull apart bread

How to make this jalapeno popper pull apart bread

Step 1: Preheat the oven to 375F. Cut the bread in a 1 inch grid pattern and place on a large baking sheet. Set aside 1/4 cup of shredded cheddar cheese and 1/4 cup shredded monterey jack cheese.

Step 2: In a bowl mix together the chopped bacon, softened cream cheese, mayonnaise, 1 1/4 cup shredded monterey jack cheese, 1 1/4 cup shredded cheddar cheese, garlic powder, onion powder, ground pepper, minced chives and salt until combined.

Step 3: Using a spoon or small spatula, gently insert the cheese mixture into the crevices of the bread.

Step 4: Wrap the entire loaf in aluminum foil, place on the baking sheet and bake for 25 minutes. Remove the foil and brush all over the top of the bread with 2 tbsp melted butter. Then, top the bread with reserved cheese and jalapeno slices (if desired) and a sprinkle of garlic powder. Bake the bread (not covered in foil) for another 10-15 minutes or until the cheese is melted and the bread is baked to golden perfection. Garnish with more chives if desired.

Step 5: Enjoy immediately (and serve with a knife to help people cut the bread in pieces if desired).

Expert tips

• If preferred, you can use mozzarella cheese instead of monterey jack cheese.
• Add in 2 tbsp chopped pickled jalapenos into the mixture for an even spicier kick!

Common questions

Can I make this jalapeno popper pull apart bread ahead of time?
Make the entire bread and then stop before baking it. Store in the fridge wrapped in foil or covered in some way. Remove from the fridge 30 minutes before you want to bake it and then follow the instructions for baking the jalapeno popper pull apart bread.

Do I have to use bacon?
If you prefer to omit the bacon, you can! Bacon does add a bit more saltiness to the jalapeno popper bread so if you’re leaving it out, add an extra pinch of salt.

How to store

Store leftovers in an airtight container for up to 3 days. Reheat leftovers by re-wrapping the bread in foil and bake for 10 minutes at 325F. Remove the foil and then bake for 5 more minutes or until cheese has melted.

More easy game day appetizers from the blog

Easy Cheesy Baked Pizza Dip (game day appetizer!)

The Best Easy High Protein Dill Pickle Dip Recipe

Easy Buffalo Chicken Puff Pastry Bites Appetizer

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The Best Cheesy Jalapeno Popper Pull Apart Bread

This Cheesy Jalapeno Popper Pull Apart Bread will be the star of your game day gathering! It's the best appetizer for sharing with friends.

Course Appetizer

Cuisine American

Keyword garlic bread, jalapeno popper

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 -8

Author Jess

Ingredients

• 4 pieces cooked bacon, chopped
• 1 loaf french bread or other crusty rustic bread
• 1/4 cup mayonnaise
• 2 jalapenos, seeded and diced
• 1/2 cup (4 oz) plain cream cheese softened to room temperature
• 1 1/2 cups cups shredded mozzarella cheese, divided
• 1 1/2 cups cups shredded cheddar cheese, divided
• 1 tsp garlic powder (plus more for garnish)
• 1 tsp onion powder
• 2 tbsp minced chives
• 1/4 tsp ground pepper
• 1/4 tsp kosher salt
• 4 tbsp butter, melted

Instructions

• Preheat the oven to 375F. Cut the bread in a 1 inch grid pattern and place on a large baking sheet. Set aside 1/4 cup of shredded cheddar cheese and 1/4 cup shredded monterey jack cheese.
• In a bowl mix together the chopped bacon, softened cream cheese, mayonnaise, 1 1/4 cup shredded monterey jack cheese, 1 1/4 cup shredded cheddar cheese, garlic powder, onion powder, ground pepper, minced chives and salt until combined.
• Using a spoon or small spatula, gently insert the cheese mixture into the crevices of the bread.
• Wrap the entire loaf in aluminum foil, place on the baking sheet and bake for 25 minutes. Remove all of the foil and brush all over the top of the bread with 2 tbsp melted butter. Then, top the bread with reserved cheese and jalapeno slices (if desired) and a sprinkle of garlic powder. Bake the bread for another 10-15 minutes or until the cheese is melted and the bread is starting to turn golden. Garnish with more chives if desired.
• Enjoy immediately (and serve with a knife to help people cut the bread in pieces if desired).

Notes

• Can I make this jalapeno pull apart bread ahead of time? Make the entire bread and then stop before baking it. Store in the fridge wrapped in foil or covered in some way. Remove from the fridge 30 minutes before you want to bake it and then follow the instructions for baking the jalapeno popper pull apart bread.
• Do I have to use bacon? If you prefer to omit the bacon, you can! Bacon does add a bit more saltiness to the jalapeno popper bread so if you're leaving it out, add an extra pinch of salt.
• How to store: Store leftovers in an airtight container for up to 3 days. Reheat leftovers by re-wrapping the bread in foil and bake for 10 minutes at 325F. Remove the foil and then bake for 5 more minutes or until cheese has melted.

The post The Best Cheesy Jalapeno Popper Pull Apart Bread appeared first on Cooking in my Genes.

Packed with flavour, you get a creamy texture and subtle sweetness from the roasted carrots.

It’s an easy recipe that’s perfect to serve when entertaining or as a simple, nutritious snack!

While store-bought hummus can be great in a pinch, I love making homemade hummus recipes like this buffalo hummus for easy healthy snacks or gatherings! But this roasted carrot hummus dip might just be my new favourite.

Why you’ll love this roasted carrot hummus

• It’s versatile! Enjoy it as a snack or serve it as a part of a cheese/charcuterie board when entertaining.
• Easy to make – roast the carrots and then blend all of the hummus ingredients together.
• You don’t need to cook chickpeas; just simple us canned chickpeas for this recipe
• It’s a nutrient-packed appetizer! Packed with protein, fibre and beta-carotene!

Ingredients needed for this carrot hummus dip

Chickpeas: you’ll need one 14-15oz can of chickpeas (also known as garbanzo beans), drained and rinsed

Olive oil: roast the carrots in extra virgin olive oil and add olive oil to the chickpeas to get a nice creamy hummus texture

Tahini: adds a nutty, earthy flavour that pairs well with the sweetness of the carrots

Seasonings: ground cumin, ground paprika, salt and black pepper are the main seasonings needed for the roasted carrots

Garlic: whole garlic cloves are a classic hummus ingredient

Carrots: fresh chopped carrots are roasted until tender; they slightly caramelize and add the boost of carrot flavour to this carrot hummus dip

Garnishes: elevate this hummus further by garnishing with crunchy almonds, fresh dill, a little olive oil and a sprinkle of feta cheese

How to make this carrot hummus

Step 1: Preheat the oven to 400F and line a large baking sheet with parchment paper.

Step 2: Place the carrot pieces on the parchment lined baking tray and toss with olive oil, cumin, paprika, salt and pepper. Spread the carrots out on the pan in an even layer. Roast for 25-30 minutes, until the carrots are starting to caramelize and are very tender (you should be able to crush them easily with a fork). Set aside to cool for 10 minutes.

Step 3: To make the hummus transfer carrot mixture along with their juices/oil from the baking sheet to a food processor along with the chickpeas, garlic cloves, 2 tbsp olive oil, tahini, 1/2 tsp salt and lemon juice, 1 tbsp water and blend on high speed until smooth and creamy, scraping down the sides of the food processor several times. Add more water, 1 tbsp at a time to get your desired texture. Taste and adjust seasoning with more salt and/or lemon juice as desired.

Step 4: Spread the hummus on a low plate or in a low bowl and top with crumbled feta cheese and fresh dill. Add an extra drizzle of olive oil and a sprinkle of paprika if desired.

Step 5: Enjoy with pita chips or fresh pita bread, crackers, tortilla chips or a variety of fresh vegetables!

Expert tips

• Other delicious toppings for this carrot hummus: pumpkin seeds; parsley; or pomegranate arils.
• Save some of the liquid from the can of chickpeas to use when blending the hummus in case you want to adjust the texture of the hummus to be slightly thinner.
• If you don’t have tahini on hand I’ve had success using almond butter as a substitute.
• More delicious ways to enjoy this hummus:
  • Use it as a spread on a wrap or a sandwich.
  • Layer it or serve it with proteins like chicken or salmon.

Common questions

Do I need a food processor to make this recipe?
I recommend using a food processor to make this roasted carrot hummus and it will blend everything to a nice smooth texture. Alternatively you can try to use a high-speed blender to make this recipe as well.

What if my hummus is too thick and won’t blend?
If you find you want to thin out the texture of the hummus a bit, try using 1 tablespoon at a time of water or the liquid from the chickpeas and blend after each addition to get your desired consistency.

Storage

Store homemade roasted carrot hummus in an airtight container in the fridge for up to 4 days. Make sure to give it a quick stir before serving.

More delicious dip recipes to make from the blog

The Best Quick and Easy Spicy Buffalo Hummus Dip

Green Goddess Whipped Feta Dip Appetizer

Spring Whipped Ricotta Dip with Honey & Pistachios

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Easy Roasted Carrot Hummus Dip with Dill & Feta

This Easy Roasted Carrot Hummus is a Springtime twist on classic hummus! This flavorful veggie-forward dip is the perfect snack or appetizer.

Course Appetizer

Cuisine american-inspired

Keyword hummus

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Calories 314kcal

Author Jess

Ingredients

For the roasted carrots

• 3/4 lb (340g) carrots, chopped in 1/2 inch pieces
• 1 tbsp olive oil
• 3/4 tsp cumin
• 3/4 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper

For the hummus

• 14-15 oz can chickpeas, drained and rinsed
• 2 garlic cloves
• 2 tbsp olive oil
• 3 tbsp tahini
• 3 tbsp lemon juice
• 1 tsp salt
• 1-2 tbsp water

Garnishes

• 1-2 tbsp fresh minced dill
• 3-4 tbsp slivered or chopped almonds, toasted
• 1/4 cup crumbled feta cheese
• olive oil

Instructions

• Preheat the oven to 400F and line a large baking sheet with parchment paper.
• Place the carrot pieces on the parchment lined baking tray and toss with olive oil, cumin, paprika, salt and pepper. Spread the carrots out on the pan in an even layer. Roast for 25-30 minutes or until the carrots are starting to caramelize and are very tender (you should be able to crush them easily with a fork). Set aside to cool for 10 minutes.
• To make the hummus transfer carrot mixture along with their juices/oil from the baking sheet to a food processor along with the chickpeas, garlic cloves, 2 tbsp olive oil, tahini, 1 tsp salt, lemon juice, 1 tbsp water and blend on high speed until smooth and creamy, scraping down the sides of the food processor several times. If needed, add more water, 1 tbsp at a time to get your desired texture. Taste and adjust seasoning with more salt and/or lemon juice as desired.
• Spread the hummus on a plate or in a low bowl and top with crumbled feta cheese, fresh dill and slivered/chopped almonds. Add an extra drizzle of olive oil and a sprinkle of paprika if desired.
• Enjoy with pita chips or fresh pita bread, crackers, tortilla chips or a variety of fresh vegetables!

Notes

• Make the dip ahead of time and store in an airtight container in the fridge for up to 3 days. Before serving, give the hummus a stir and then top with garnishes as per the recipe. 
• If you don't have fresh garlic, use 1/4 tsp garlic powder instead.

Nutrition

Calories: 314kcal | Carbohydrates: 26g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 1319mg | Potassium: 507mg | Fiber: 8g | Sugar: 4g | Vitamin A: 14453IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 2mg

The post Easy Roasted Carrot Hummus Dip with Dill & Feta appeared first on Cooking in my Genes.

Packed with protein, fiber and healthy fats, they are no-bake and easy to make.

Made with just 8 wholesome ingredients, you can pop these homemade protein bars in the fridge for the week ahead.

These bars have a bright and tasty flavour profile. Fresh orange zest gives these bars a bright citrus flavour which goes so well with the shredded coconut and vanilla protein powder.

While I love my homemade granola bars, I love to take these gluten free protein bars as a healthy snack on my way out the door in the morning. They’re a delicious way to get in a dose of protein whether you need a healthy treat or late afternoon snack. This gluten free protein bar recipe is so easy to make and the best part is there is absolutely no baking needed!

It’s nice to make your own protein bars because you know the exact simple ingredients you’re putting into them. I think they’re better than store-bought protein bars!

Why you’ll love these gluten free protein bars

• They’re gluten-free!
• Easy to make and perfect for a pre or post-workout snack
• They’re no-bake protein bars and you don’t need a food processor or any fancy equipment to make them
• Each bar contains 10 grams of protein
• Use your favourite vanilla protein powder in these homemade bars!

Ingredients needed to make this gluten free protein bar recipe

Almond butter: I like to use almond butter as the flavour goes best with the citrus zest and vanilla protein; however, cashew butter could also work

Maple syrup: the perfect natural sweetener for these protein bars; no artificial sweeteners are used in this recipe

Vanilla Protein powder: use a plant-based protein powder or whey protein powder or your favorite protein powder that is gluten-free

Unsweetened shredded coconut⁠: coconut goes so well with the citrus and vanilla flavours; make sure to use unsweetened shredded coconut as sweetened coconut will make these bars a tad too sweet

Flaxseed: ground flaxseed meal adds fiber and a bit more protein to these bars

Orange zest: Zest of 1 orange⁠ adds a nice bright flavour and goes so well with the coconut

Rolled oats⁠: use gluten free rolled oats to ensure this recipe is gluten free; they add a nice texture to these protein bars

Dark chocolate: use your favourite brand of gluten free dark chocolate; if needed, you can use a vegan or dairy-free dark chocolate instead (Optional: dark chocolate drizzle⁠ on top of the protein bars)

⁠

Step by step process to make these gluten-free protein bars

Step 1: Line an 8×4 loaf pan with parchment paper and set aside.

Step 2: In a medium mixing bowl use a whisk or fork to mix together 1/3 cup + 1 tbsp unsweetened shredded coconut, ground flaxseed, zest of one orange, rolled oats and vanilla protein powder until combined.

Step 3: To the dry ingredients add the wet ingredients: almond butter, maple syrup and melted coconut oil. Use a spoon or spatula to mix everything together until well-combined. The mixture will be similar to cookie dough.

Step 4: Press the mixture into the prepared pan to make one even layer.

Step 5: Make the chocolate drizzle by melted 1/4 cup dark chocolate chips with 1 tsp coconut oil either in the microwave or on the stovetop. Once melted, pour or drizzle over the protein bars in the loaf pan.

Step 6: Place the loaf pan in the freezer for 30 minutes or in the fridge for 1 hour to set before slicing into bars or squares. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.​

Expert tips for making these citrus protein bars

• Make sure you let these set either in the freezer for 30 minutes or in the fridge for 1 hour before slicing into bars or squares. This way you will get the best bars!
• Add-ins: 
  • add in 1 tbsp of chia seeds to the main protein bar mixture 
  • add 2 tbsp finely chopped almonds on top of the bars after drizzling the chocolate over top
• While this recipe is meant to be gluten-free, you can use regular ingredients if you don’t need to follow a gluten-free lifestyle

Common questions

Do I need to use a loaf pan to make these bars?
Yes! The protein bar mixture fits best in a loaf pan.  A loaf pan produces the best size of protein bar instead of another baking pan size.

What if I don’t want to use the chocolate drizzle?
The chocolate flavour goes so well with the orange, coconut and vanilla flavours. However, the bars will still be delicious without the melted chocolate if you so choose.

​Can I use peanut butter instead of almond butter?
I recommend using almond butter in this recipe because the flavour goes well with the zest from the orange. I do not recommend using natural peanut butter as the overall flavour of the bar will not be as intended. A good substitute however for the almond butter if needed is sunflower seed butter or cashew butter.

Storage

• In the fridge: Store the gluten free protein bars in an airtight container in the fridge for up to 1 week.
• In the freezer: Store the protein bars in an airtight container in the freezer for up to a month. Make sure to take out a bar and let it sit on the counter for a few minutes to soften a bit before enjoying.

More quick snack recipes to love from the blog

Cinnamon Spiced Granola Bars

Oatmeal Cookie Smoothie

5-Ingredient Snickers Chocolate Bark (viral recipe!)

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Easy No Bake Gluten Free Citrus Coconut Protein Bars

This no bake gluten free citrus coconut protein bar recipe is easy to make! A protein-packed snack that's perfect to meal prep for the week.

Course Snack

Cuisine American

Keyword protein bar

Prep Time 10 minutes minutes

Resting time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 295kcal

Author Jess

Ingredients

• 1/3 cup unsweetened shredded coconut
• 1 tbsp unsweetened shredded coconut
• 1/4 cup ground flaxseed
• zest of one large orange
• 3/4 cup gluten-free rolled oats
• 1/2 cup vanilla protein powder
• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1 tbsp coconut oil, melted
• 1/4 cup dark chocolate chips
• 1 tsp coconut oil

Instructions

• Line an 8x4 loaf pan with parchment paper and set aside.
• In a medium mixing bowl use a whisk or fork to mix together 1/3 cup + 1 tbsp unsweetened shredded coconut, ground flaxseed, zest of one orange, rolled oats and vanilla protein powder.
• To the dry ingredients add almond butter, maple syrup and 1 tbsp melted coconut oil. Use a spoon or spatula to mix everything together until combined. The mixture will be similar to cookie dough.
• Press the mixture into the parchment lined paper loaf pan.
• Make the chocolate drizzle by melted 1/4 cup dark chocolate chips with 1 tsp coconut oil either in the microwave or on the stovetop. Once melted, pour or drizzle over the protein bars in the loaf pan.
• Place in the freezer for 30 minutes or in the fridge for 1 hour to set before slicing into bars or squares. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.

Notes

• Store these gluten free protein bars in an airtight container in the fridge for up to 1 week or in the freezer for up to a month.
• I recommend using almond butter in this recipe because the flavour goes well with the zest from the orange. I do not recommend using natural peanut butter as the overall flavour of the bar will not be as intended. A good substitute for the almond butter if needed is sunflower seed butter or cashew butter.

Nutrition

Calories: 295kcal | Carbohydrates: 24g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 29mg | Potassium: 305mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 138mg | Iron: 1mg

The post Easy No Bake Gluten Free Citrus Coconut Protein Bars appeared first on Cooking in my Genes.

Sweet, flavourful roasted tomatoes pair beautifully with the creamy burrata.

Layered on crispy toast, it’s a delicious appetizer that can be made anytime of year!

While I love the freshness of tomatoes in this fresh tomato and peach crostini appetizer, the flavor combination of roast tomatoes and burrata is absolutely something you must try.

It’s the perfect appetizer for sharing and makes a great starter to any get-together. If you’re a huge fan of bruschetta, this is an easy recipe to level up and enjoy a divine, fresh Italian cheese too.

What is burrata cheese?

Burrata cheese is 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.

Why you’ll love this burrata and fresh tomato appetizer

• This appetizer uses simple ingredients that pack a flavour punch!
• It’s a simple recipe and a delicious way to enjoy creamy burrata cheese.
• Make it as an appetizer for anytime of year, especially in the Spring and Summer seasons.
• You can make most of the recipe ahead of time and simply assemble it when guests arrive!

Ingredients needed to make this burrata bread appetizer recipe

Burrata cheese: if you can, use a good quality burrata cheese from Italy for the best texture and flavor

Tomatoes: use fresh tomatoes – baby, sweet cherry tomatoes or grape tomatoes to roast for the best burrata bread topping

Olive oil: extra virgin olive oil is needed for roasting the tomatoes

Red wine vinegar: just a little splash of red wine vinegar help flavor the roast tomatoes

Seasonings: garlic powder, dried thyme, dried, oregano, kosher salt and chili flakes are the best seasonings for the roast tomatoes

Fresh herbs: I love a sprinkle of fresh basil leaves to tie all of the flavours of this appetizer together

Bread: toasted bread is key for serving this burrata and tomato appetizer; I like to use a crusty bread like baguette but you could also use sourdough bread or a crusy italian bread, just make sure to slice larger pieces of bread in half for serving.

Step by step process to make this appetizer

Step 1: Preheat the oven to 375F. Line a small rimmed baking sheet with parchment paper.

Step 2: Add the whole tomatoes (baby, cherry or grape tomatoes) to the parchment lined baking sheet. Drizzle the olive oil and red wine vinegar over the tomatoes. Then, sprinkle the seasonings over the tomatoes. Toss to combine and make sure the tomatoes are well coated.

Step 3: Roast the tomatoes for 18-22 minutes or until tomatoes are just starting to burst.

Step 4: Remove the tomatoes from the oven and set aside.

Step 5: Make the toasted bread: To another baking sheet add the slices of 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.

Step 6: Assemble the appetizer: In a low bowl or on a plate, add the ball of burrata cheese. Place the roasted tomato mixture around the burrata. Garnish the appetizer with fresh basil. Serve with the toasted bread and allow guest to scoop the creamy cheese onto the top of each slice of bread and then top with the roasted tomatoes.

Expert tips for making these burrata bread bites

• Keep burrata stored in the liquid it comes in until ready to use. Make sure to take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.
• Get a head start on this recipe by roasting the tomatoes and toasting the bread ahead of time. Store the tomatoes in the fridge and remove from the fridge 30-60 minutes before assembling the appetizer (at the same time you take the burrata out of the fridge). Store the crostini at room temperature until ready to serve.
• Variations – different ways to enjoy this appetizer:
  • Grill the bread instead of using the oven during the summer season.
  • Keep the tomatoes fresh instead of roasting and season according to the recipe to make more of a cherry tomato bruschetta as a topping.
  • Add a drizzle of balsamic glaze or pesto sauce to the burrata cheese before serving to enhance the flavours of the burrata bread appetizer further.

Common questions

Where can I find burrata?
Many local grocery stores sell burrata. If you cannot find burrata, the closest substitute is fresh mozzarella cheese. Generally you can find fresh mozzarella balls packed in water or whey. Fresh mozzarella has the closest flavour in any substitute for burrata. However, please note mozzarella will not have the same creamy texture as burrata. If using fresh mozzarella instead of burrata I recommend adding a sprinkle of salt on the cheese before serving to enhance the flavour. In a pinch you could also serve this appetizer with fresh ricotta.

What is the best way to serve burrata?
Burrata is best enjoyed at room temperature so make sure to take it out of the fridge 30-60 minutes before making this burrata bread recipe.

Can I use balsamic vinegar instead of red wine vinegar?
If you don’t have red wine vinegar you can use balsamic vinegar for the roast tomatoes.

How to store this burrata bread recipe

This burrata bread appetizer is best enjoyed the day it’s made. However, if you have leftover burrata and tomatoes, store them in their own air-tight container in the fridge for up to 1-2 days. The toasted bread can be stored in an airtight container at room temperature for 1-2 days as well.

More delicious appetizers to love from the blog

Easy Baked Feta Appetizer with Tomatoes and Peppers

Roasted Plum Crostini Appetizer with Goat Cheese

Sun Dried Tomato Goat Cheese Pesto Appetizer

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Easy Burrata Bread Appetizer with Roasted Tomatoes

This easy burrata bread appetizer recipe topped with roasted tomatoes is sure to wow your guests! Easy to make and enjoy anytime of year.

Course Appetizer

Cuisine american-inspired

Keyword burrata, easy appetizer

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Author Jess

Ingredients

• 225 g (7-8oz) burrata cheese
• 2 cups baby, grape or cherry tomatoes 
• 3 tbsp olive oil 
• 1 tsp red wine vinegar   
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp chili flakes 
• 1 baguette, sliced into half-inch slices
• fresh basil leaves to garnish

Instructions

• Preheat the oven to 375F. Line a small rimmed baking sheet with parchment paper.
• Add the whole tomatoes (baby, cherry or grape tomatoes) to the parchment lined baking sheet. Drizzle the olive oil and red wine vinegar over the tomatoes. Then, sprinkle the seasonings over the tomatoes. Toss to combine and make sure the tomatoes are well-coated.
• Roast the tomatoes for 18-22 minutes or until tomatoes are just starting to burst.
• Remove the tomatoes from the oven and set aside. 
• Make the toasted bread: To another baking sheet add the slices of 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.
• Assemble the appetizer: In a low bowl or on a plate, add the ball of burrata cheese. Place the roasted tomato mixture around the burrata. Garnish the appetizer with fresh basil. Serve with the toasted bread and allow guest to scoop the creamy cheese onto the top of each slice of bread and then top with the roasted tomatoes. 

Notes

• Keep burrata stored in the liquid it comes in until ready to use. Make sure to take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.
• Get a head start on this recipe by roasting the tomatoes and toasting the bread ahead of time. Store the tomatoes in the fridge and remove from the fridge 30-60 minutes before assembling the appetizer (at the same time you take the burrata out of the fridge). Store the crostini at room temperature until ready to serve.
• Variations - different ways to enjoy this appetizer: 
  • Grill the bread instead of using the oven during the summer season.
  • Keep the tomatoes fresh instead of roasting and season according to the recipe to make more of a cherry tomato bruschetta as a topping.
  • Add a drizzle of balsamic glaze or pesto sauce to the burrata cheese before serving to enhance the flavours of the burrata bread appetizer further.

The post Easy Burrata Bread Appetizer with Roasted Tomatoes appeared first on Cooking in my Genes.

Buffalo sauce brings a spicy kick to a classic homemade hummus.

Topped with crunchy carrots, celery, salty feta and dill, it’s a must-make dip for your next gathering.

If you love buffalo wings during football season but want to try something different with buffalo flavor, this is the perfect dip for you! This dip has similar flavours to my Easy Buffalo Chicken Puff Pastry Bites Appetizer but it’s quicker to make.

While I love a traditional hummus recipe, this creamy hummus with a kick of heat is a great addition to any game day spread. Whether you’re watching the Super Bowl or any sporting event, this dip will become one of your favorite snacks!

Making your own hummus is super simple and delicious! Plus this spicy buffalo hummus is up-leveled with complementary toppings like diced carrots and celery; crumbled feta cheese; and, fresh dill.

why you’ll love this spicy buffalo hummus

• It’s a quick healthy snack to add to your game day menu.
• Easily make this spicy hummus recipe ahead of time and simply add toppings before serving.
• Make the buffalo hummus the star of an appetizer board by including lots of fresh veggies, chips and crackers for dipping into the tasty dip.
• Easy to adjust the spice level using more or less of your favourite buffalo hot sauce.

​Ingredients needed to make this spicy hummus

Chickpeas: you need canned chickpeas, just one can, to make this creamy hummus

Garlic: use two fresh garlic cloves

Olive oil: olive oil is key to helping this hummus blend nicely in the food processor and is lovely to drizzle on afterwards as well

Tahini: use creamy tahini to help make this smooth hummus

Seasonings: ground cumin, paprika and salt round out the flavor of this spicy hummus

Buffalo hot sauce:  the key to this spicy hummus recipe is the buffalo hot sauce; Frank’s RedHot Sauce, specifically the Buffalo Wings Sauce, is one of my favorite brands for this recipe

Garnishes: top the hummus with fresh diced vegetables like carrots and celery, a sprinkle of crumbled feta cheese and fresh minced dill

Step by step process to make this spicy buffalo hummus recipe

Step 1: To make the hummus combine chickpeas, garlic cloves, olive oil, tahini, ground cumin, paprika and salt in a food processor and blend until fully combined. Drizzle in the buffalo hot sauce and blend again until smooth and creamy.

Step 2: Spread the hummus on a low plate or in a low bowl and top with chopped carrots, chopped celery, crumbled feta cheese and fresh dill. Add an extra drizzle of olive oil and a sprinkle of paprika.

Step 3: Enjoy with pita chips, crackers, tortilla chips, celery or carrot sticks!

Expert tips

• Make the dip ahead of time and store in an airtight container in the fridge for up to 3 days. Before serving, give the hummus a stir and then top with garnishes as per the recipe.
• If you don’t have fresh garlic, use 1/4 tsp garlic powder instead.
• Taste and adjust the hot sauce to your tastes. Want more spice? Add a bit more hot sauce!

Common questions

How can I adjust the spice level in the buffalo hummus?
Start by blending with 2 tbsp of buffalo hot sauce and increase 1 tbsp at a time to get your desired level of spice. I think the sweet spot for spice is to add 1/4 cup of buffalo hot sauce but you can add more or less to your tastes!

What if I don’t have tahini?
Instead of tahini you can try using almond butter to ensure the hummus gets the creamy texture you’re looking for.

Can I use a blender instead of a food processor?
​Make sure to use a high speed blender if you’re not using a food processor. You may need to scrape down the sides of the blender a few more times while making the hummus to ensure it fully blends.

How to store this buffalo hummus

Store in the fridge for up to 4 days in an airtight container.

more delicious dips to love from the blog

5 Minute Jalapeno Popper Dip

Sun Dried Tomato Goat Cheese Pesto Appetizer

Easy Cheesy Baked Pizza Dip

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The Best Quick and Easy Spicy Buffalo Hummus Dip

For a quick & tasty game day appetizer, make this spicy buffalo hummus dip! Easy to make and perfect for sharing!

Course Appetizer

Cuisine American

Keyword dip, hummus

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 -6 (makes 2 cups total)

Calories 222kcal

Author Jess

Ingredients

• 1 14-15oz can chickpeas, drained and rinse
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tbsp tahini
• 1/2 tsp ground cumin
• 1/4 tsp paprika
• 1/2 tsp salt
• 1/4 cup buffalo hot sauce
• 1/3 cup finely chopped carrots
• 1/3 cup finely chopped celery
• 1/4 cup crumbled feta cheese
• 2 tbsp minced fresh dill
• for serving: pita chips, tortilla chips, fresh veggies and/or crackers

Instructions

• To make the hummus combine chickpeas, garlic cloves, olive oil, tahini, ground cumin, paprika and salt in a food processor and blend until fully combined. Drizzle in the buffalo hot sauce and blend again until smooth and creamy. 
• Spread the hummus on a low plate or in a low bowl and top with chopped carrots, chopped celery, crumbled feta cheese and fresh dill. Add an extra drizzle of olive oil and a sprinkle of paprika.
• Enjoy with pita chips, crackers, tortilla chips, celery or carrot sticks!

Notes

• Make the dip ahead of time and store in an airtight container in the fridge for up to 3 days. Before serving, give the hummus a stir and then top with garnishes as per the recipe. 
• If you don't have fresh garlic, use 1/4 tsp garlic powder instead.
• Taste and adjust the hot sauce to your tastes. Want more spice? Add a bit more hot sauce!

Nutrition

Serving: 0.5cup | Calories: 222kcal | Carbohydrates: 16g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 1137mg | Potassium: 197mg | Fiber: 5g | Sugar: 0.03g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg

The post The Best Quick and Easy Spicy Buffalo Hummus Dip appeared first on Cooking in my Genes.