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 toasted orzo in a light pesto-parmesan sauce, topped with fresh tomatoes and basil, each bite is packed with flavor.

Minimal ingredients and utensils are required for this easy and impressive meal.

Why you’ll love this easy one pan recipe

• Quick & easy: You only need 30 minutes to make this recipe – 10 minutes to prep and 20 minutes to cook.
• Bright & fresh: The pesto brings bright flavors and the tomato topping is a nice fresh bite.
• Big flavor, simple ingredients: Pesto sauce paired with orzo, lemon, parmesan and tomatoes is perfect harmony of flavors.

Ingredients needed to make this pesto orzo recipe

For the fresh tomato topping: pair fresh tomatoes with olive oil, salt, fresh basil and garlic for a big-flavored topping.

For the pesto pasta:  you’ll need orzo paired with pantry spices like Italian seasoning and red pepper flakes, vegetable broth, a jar of pesto, fresh basil, lemon juice and freshly grated Parmegiano-Reggiano cheese.

What equipment you’ll need for this one pot meal and why 

This recipe comes together quickly, so I recommend having each of your ingredients and tools prepared and ready prior to beginning cooking. 

• Deep skillet or frying pan, with a lid
• Wooden spoon or spatula, heat-safe for stirring the orzo
• Bowl large enough to fit the tomato topping (2 cups)
• Sharp kitchen knife 

Step by step instructions to nake the pesto orzo pasta and fresh tomato topping

1. Start by making the Fresh Tomato Topping, the flavors will mingle while you’re making the orzo. 
2. Cut the tomatoes in half, chop your fresh basil and press your fresh garlic. 
3. Add the tomatoes, extra-virgin olive oil, kosher salt, basil, and garlic to a bowl and toss gently. Set aside. 
4. Place your deep skillet or frying pan on your burner, and turn it to a medium heat. 
5. Add your olive oil. Once your olive oil is warmed, add your sliced fresh garlic and stir for approximately 2-3 minutes. The garlic will turn a light golden colour and smell fragrant. Watch out not to burn the garlic as it will taste bitter.
6. Add the dried Italian seasoning, chili flakes and orzo. Stir for 1 minute.
7. Add your vegetable broth and stir. Bring to a simmer over medium-high heat, be careful not to leave it on a boil. 
8. Once your dish is simmering, turn your burner to a medium-low heat, place the lid on your pot, most of the way and keep at a simmer until most of the liquid is absorbed and the orzo is al dente, about 10-12 minutes.
9. Optional: If using, stir in a handful of baby spinach leaves or 1 cup frozen peas and cook for 1-2 more minutes until the spinach is wilted or peas are just cooked. 
10. Remove from the heat and stir in the pesto, fresh lemon juice and fresh chopped basil until combined. Taste for seasoning to your preference. 
11. Serve immediately, garnish with the Fresh Tomato Topping and freshly grated Parmesan cheese.

How To Cook The Perfect Orzo Pasta

Toast your orzo in olive oil first, then simmer it loosely covered in broth or water, I prefer broth as it adds so much flavor. Cook it for roughly 10-12 minutes until it’s al dente (to the tooth, with a tiny bit of chew). You’ll get a deep, nutty flavor and a rich, creamy texture without the risk of it turning mushy.

How to make the perfect fresh tomato and basil pasta topping

Picking the right ingredients is always the key to a beautiful meal – a few fresh ingredients go a long way in making your meal one to remember.

When picking your tomatoes, the size does matter. For this recipe, I recommend looking for small varieties of tomatoes – either cherry or grape.  And fresh garlic and fresh basil are a must in this recipe for the bright burst of flavours! 

Once you’ve decided on your tomato of choice, cut them in half and add them to a bowl with the remaining ingredients in the Fresh Tomato Topping recipe above. Toss gently to incorporate and let it rest. If making ahead, you can store it in the fridge. 

Expert tips for making this pesto orzo pasta

You can adjust this recipe to your personal taste based on the pantry and fresh items you have on hand.

• Want more protein? Add some rotisserie chicken or a protein of your choice.
• Veggie lover? Asparagus and broccoli with an assortment of fresh herbs are great additions.
• No kosher salt? For this recipe, you can swap it out with half the amount of table salt.
• No fresh lemons? – You can swap fresh lemons for white wine vinegar. 
• Pesto – fresh homemade pesto vs. jarred? Jarred pesto is always great, or you can make your own fresh pesto with my Easy Basil Pesto Recipe. My family uses this one on repeat.
• Which stock is best? You can use vegetable or chicken stock for this one; I don’t recommend beef stock as it will change the flavor profile.

Serving this pesto orzo recipe

To round out your table, I like to add a light green salad. Make a simple fresh arugula or mixed greens salad and dress it with my Easy Flavourful Lemon Shallot Vinaigrette recipe.  

Serve as a main dish in big bowls for 2-3 people or make this as a tasty side-dish for 4 people paired with a protein of your choice. 

FAQs

How to store and reheat

Store the cooked pesto orzo pasta in an airtight container for up to 3 days, though I do recommend eating it fresh! You can reheat in the microwave or in a covered saucepan on the stove with a splash of water or stock, over low heat until heated through.

More easy orzo recipes to love from the blog

• One Pan Creamy Spinach and Artichoke Orzo Bake
• Simple and Easy One Pot Sungold Tomato Orzo Pasta
• Easy One Pot Lemon Orzo Shrimp (30 minute recipe!)

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30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes

Whip up a flavorful meal in just 30 minutes with this easy one-pan pesto orzo recipe. Topped with juicy tomatoes for a perfect weeknight dinner.

Course Main Course

Cuisine american-inspired

Keyword orzo, pesto

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 – 4

Author Jess

Equipment

• braiser, deep skillet or large frying pan

Ingredients

For the fresh tomato topping

• 2 cups cherry or baby tomatoes, halved
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 2 tbsp fresh chopped basil
• 1 small garlic clove, pressed

For the pesto orzo

• 2 tbsp extra-virgin olive oil
• 3 small garlic cloves, thinly sliced
• 1 tsp dried Italian seasoning
• 1/4 tsp chili flakes
• ½ tsp kosher salt plus more to taste
• 1 1/2 cups orzo pasta
• 3 cups vegetable broth
• Optional: handful of fresh spinach leaves or 1 cup frozen peas or 1 cup canned white beans
• 1/2 cup pesto
• 1 tbsp fresh lemon juice about ½ small lemon
• 3 tbsp fresh chopped basil
• ¼ cup freshly grated Parmegiano-Reggiano cheese plus more for garnish

Instructions

• Add the olive oil to a large high-sided skillet or frying pan and turn to medium heat. When the oil is warm, add the sliced garlic and cook for 2-3 minutes, stirring often, until fragrant.
• Add the dried Italian seasoning, chili flakes, kosher salt and orzo, stir and cook for 1 minute.
• Add the vegetable broth and bring to a simmer over medium-high heat. Once simmering, turn to medium-low heat, place the lid on most of the way and keep at a simmer until most of the liquid is absorbed and the orzo is al dente, stirring occasionally so the orzo doesn’t stick, about 10-12 minutes.
• Optional: If using, stir in a handful of spinach leaves or 1 cup frozen peas and cook for 1-2 more minutes until the spinach is wilted or peas are just cooked.
• Remove from the heat and stir in the pesto, fresh lemon juice, fresh chopped basil and parmesan cheese until combined.
• Serve immediately garnished with the fresh tomato topping and freshly grated parmesan cheese.

Notes

• If after 10-12 minutes the orzo isn’t quite cooked yet but there isn’t much broth left, add 1/2 cup additional broth to the pan. Then, cook until the orzo is al dente (or done to your liking).
• Use your favorite pesto from the grocery store or make your own with my pesto recipe.

The post 30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes appeared first on Cooking in my Genes.

You only need 5 minutes to prep these mozzarella balls so it’s the perfect appetizer to make when you don’t have alot of time.

With garlic, lemon and fresh herbs, these marinated mozzarella balls are packed with flavor and sure to impress.

Marinated Mozzarella Balls

Just like my olive oil marinated burrata cheese appetizer, these marinated mozzarella balls are one of my go-to appetizers. Marinate mini fresh mozzarella balls with a handful of fresh and pantry ingredients in an olive oil mixture for the perfect bite-sized appetizer. They make a great appetizer anytime of year paired with crusty bread or as a part of a cheese board!

Why you’ll love these marinated mozzarella balls

• Simple: You can find all of the ingredients needed for this simple recipe at your local grocery store.
• Quick: Add all of the ingredients to a glass jar or large bowl, marinate and enjoy!
• Crowd-pleaser: Creamy bites of cheese are enveloped by bright, fresh flavors for the perfect bite.

Ingredients you will need to make this appetizer

Mozzarella balls: You can use ciliegine mozzarella balls or bocconcini mozzarella balls. Bocconcini balls are usually the easiest to find and are sometimes labeled ‘mini.’ Alternatively they can be called ‘mozzarella pearls.’

Extra virgin olive oil: Try to use good quality extra-virgin olive oil for the best flavor in this recipe.

Fresh herbs: Use minced fresh herbs (your choice of a mix of basil, parsley, oregano, chives and/or dill). My two favorites are fresh basil and fresh parsley, however, you can use your favorite herbs here.

Garlic: Three small garlic cloves for a pop of zingy flavor.

Dried herbs & spices: Kosher salt, a pinch of red pepper flakes and dried oregano round out the flavors.

Lemon: You will use both lemon juice and lemon zest to brighten the flavors

Variations to try

• Add flavor boosters: Add chopped sun-dried tomatoes, olives, artichoke hearts or capers to enhance the flavor of this appetizer.
• Swap the lemon juice: For a tangier or different flavor, use red wine vinegar instead of lemon juice.
• Switch up the herbs: Swap the herbs for what’s in season – in the Fall and Winter, add some fresh thyme and/or fresh rosemary along with parsley and basil. In the Spring and Summer, add chopped fresh oregano, chives or fresh dill in place of some of the basil.

Tips and tricks

• Pat the mozzarella balls dry: Before marinating, make sure to drain and then pat the mozzarella balls dry with paper towel. This ensures they can absorb all of the flavors you are marinating them with.
• Glass jar or container: I find the marinated mozzarella balls taste best when stored in a glass jar or container when stored in the fridge. Large mason jars work great too!
• For the best flavor: Make sure to let everything marinate for 30-60 minutes, if not a couple of hours or overnight to really let the flavors meld together.
• Fresh herbs: Fresh herbs make all the difference in this recipe so opt to use them when you can.

How to enjoy marinated mozzarella balls

On a cheese board or with charcuterie: This marinated mozzarella is the perfect flavorful addition to a cheese board, charcuterie board or antipasto platter.

With bread and/or pitas: This mozzarella cheese balls make a great addition to a platter with fresh, crusty bread (or your favorite bread) or pitas, roasted red peppers, hummus and other crunchy fresh vegetables.

As a salad topper: Make your favourite green salad and use these flavorful mozzarella balls as a delicious topper.

FAQs

How to store these marinated mozzarella balls

• Fridge: Store these marinated mozzarella balls in an airtight container (glass preferred) in the fridge for up to 5 days.
• Room temperature: After the mozzarella balls have been marinating in the fridge, they can sit at room temperature for 1-2 hours while enjoying. 

More quick, cheesy appetizers from the blog

• Lemon and Fresh Basil Burrata Cheese Appetizer
• 5-Ingredient Baked Goat Cheese with Apricot Jam
• Easy Sun-Dried Tomato Dip Recipe (perfect chip dip!)

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Marinated Mozzarella Balls with Garlic, Lemon & Herbs

This Marinated Mozzarella Balls appetizer is bursting with garlic, lemon & fresh herbs! Just 5 minutes to prep and 30 minutes to marinate.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword mozzarella

Prep Time 5 minutes minutes

Marinating time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8

Author Jess

Ingredients

• 2/3 cup extra-virgin olive oil
• 3 garlic cloves, minced or thinly sliced
• 1 tbsp fresh lemon juice (or substitute with red wine vinegar)
• 1 tsp lemon zest (from about 1 medium lemon)
• 1/4 – 1/3 cup chopped fresh herbs (mix of basil, dill, chives and/or parsley)
• 1/2 tsp kosher salt plus more to taste
• 1/2 tsp dried oregano
• 1/4 tsp chili flakes
• 250-300 grams (8-10 oz) fresh mini mozzarella balls (bocconcini), drained and patted dry

Instructions

• To a large glass jar or container add the olive oil, minced or sliced garlic, fresh lemon juice, lemon zest, chopped fresh herbs, salt, dried oregano and chili flakes. Whisk together to combine.
• Add the mozzarella balls and use a spoon to toss the mozzarella balls in the olive oil mixture until well coated. Let the mozzarella marinate at room temperature for 30-60 minutes.

  Alternatively, you can marinate for up to 12-24 hours in the fridge. Remove from the fridge for at least 30 minutes before serving.
• Serve with crostini, crusty bread or as a part of a charcuterie or cheese board.

The post Marinated Mozzarella Balls with Garlic, Lemon & Herbs appeared first on Cooking in my Genes.

Made from just 3-ingredients, almond butter, almond flour and pure maple syrup, they’re a chewy and flavorful sweet treat.

Since these cookies are made with minimal ingredients, make these cookies your own by adding ground cinnamon or chocolate chips too.

3 ingredient almond butter cookies

These almond butter cookies are less sweet than their traditional chocolate chip cookie friends. But, they are just as delicious with a slightly caramel, nutty flavor!

These delicious cookies are made with simple ingredients you might already have in your pantry! And, they’re both gluten-free and egg-free for my friends who have dietary restrictions.

Why you’ll love this easy recipe

• Quick: It only takes 20 minutes to prep these cookies and then 10 minute to bake cookies.
• Simple: ​You only need 3 key ingredients for these cookies.
• Gluten-free: ​If you are eating a gluten-free diet, these are a great treat that is easy to make. 

Ingredients needed for these 3 ingredient cookies

Almond butter: Use a natural almond butter that is well-stirred with the natural oils in its jar (before measuring) and made from just one ingredient, almonds. Some creamy almond butter is made from roasted almonds and that type of nut butter works well too!

Almond flour: Make sure to use almond flour (not almond meal). Almond flour is made from blanched, peeled almonds and has an off-white colour and fine texture. On the other hand, almond meal is made from skin-on almonds which gives it a much darker colour and a more coarse texture. Almond flour is the way to go for this cookie recipe.

Pure maple syrup:  I recommend using pure 100% maple syrup for this almond butter cookie recipe. Pure maple syrup has a beautiful, rich caramel flavour which pairs well with the almond butter. As well, pure maple syrup is just that – pure maple syrup, one ingredient whereas pancake syrup can contain more ingredients that will compromise the taste of this cookie.

Easy steps to make these 3 ingredient almond flour cookies

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. To a medium mixing bowl add the almond butter and maple syrup and stir together until well combined and a creamy paste forms.
3. Add the almond flour and stir well until a thick cookie dough forms.
4. Using a cookie scoop, scoop out 1 1/2 tablespoon-sized balls per cookie. Use your hands to roll each portion of cookie dough into a ball and place on the prepared baking sheet, evenly spaced apart.
5. Use a fork to gently flatten each cookie to about 1/2 inch, pressing in a criss-cross pattern. Optional: press one almond into the top of each cookie before baking.
6. Bake the cookies for 8-10 minutes, until the edges are dry to the touch and they are turning golden brown on the bottom.
7. Let cool on the cookie sheet for 10 minutes and then move to a cooling rack to fully cool.

Variations and add-ins for these 3 ingredient almond butter cookies

• Spices: Add 1/4-1/2 teaspoon ground cinnamon in when mixing the almond butter and maple syrup for a cinnamon flavor.
• Chocolate: Melt dark chocolate and drizzle on after the cookies have fully cooled OR dip half of the cookie in for a lovely chocolate dip look and finish with a little salt (sea salt).
• Extract: Enhance the flavor further by adding 1/4 tsp almond extract to this recipe or 1 tsp vanilla extract.
• Almond: Press an almond in top of the cookies before baking to add some crunchy texture.
• Chocolate Chips: Add in 1/4-1/3 cup mini chocolate chips into the batter.
• Crisscross Pattern: Use a fork to top each cookie with a crisscross pattern for a lovely presentation.

Tips and Tricks

• Before you measure the almond butter for the recipe, make sure you stir the almond butter well with the natural oil in it’s jar.
• My favorite type of almond butter for this recipe is one that is made from just almonds — no added salt, sugar, etc. I’ve also use an almond butter made from roasted almonds which is also delicious!
• It’s better to just underbake (than overbake) these 3-ingredient almond butter cookies as they will continue to cook when they are cooling on the baking sheet once out of the oven.

FAQs

​Storage

• Room temperature: Once cookies have fully cooled on the wire rack, store them in an airtight container or ziptop bag at room temperature for up to 4 days.
• Refrigerator: Once cookies have fully cooled on the wire rack, store them in an airtight container or ziptop bag in the fridge for up to 1 week.
• Freezer:  Once cookies have fully cooled on the wire rack, store cookies in an airtight container or freezer bag in the freezer for up to 1 month.

More healthyish cookie recipes to make from the blog

• Healthy and Delicious Carrot Cake Oatmeal Breakfast Cookies
• Apple Pie Breakfast Cookies (Gluten Free Option!)
• Zucchini Oatmeal Breakfast Cookies

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3-Ingredient Almond Butter Cookies (egg free!)

These 3 ingredient almond butter cookies are so easy to make! Ready in 20 minutes, they're chewy with a caramel, nutty flavor. Gluten and egg free too.

Course Dessert, Snack

Keyword almond butter, one bowl cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Calories 152kcal

Author Jess

Ingredients

• 1/2 cup unsweetened natural almond butter well-stirred
• 5 tbsp pure maple syrup
• 1 1/4 cups almond flour (Bob's Red Mill is my favourite)

Instructions

• Preheat the oven to 350F and line a large baking sheet with parchment paper.
• To a medium mixing bowl add the almond butter and maple syrup and stir together until well combined and a creamy paste forms.
  
• Add the almond flour and stir well until a thick cookie dough forms.
  
• Using a cookie scoop, scoop out 1 1/2 tablespoon-sized balls per cookie. Use your hands to roll each portion of cookie dough into a ball and place on the prepared baking sheet, evenly spaced apart.
  
• Use a fork to gently flatten each cookie to about 1/2 inch, pressing in a criss-cross pattern. Optional: press one almond into the top of each cookie before baking.
  
• Bake the cookies for 8-10 minutes, until the edges are dry to the touch and they are turning golden brown on the bottom.
• Let the cookies cool on the baking sheet for 10 minutes and then move to a wire rack to fully cool.
• Store cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.

Notes

Variations and add-ins:

Melt dark chocolate and drizzle on after the cookies have fully cooled OR dip half of the cookie in for a lovely chocolate dip look and finish with a pinch of sea salt.

Add 1/4-1/2 teaspoon ground cinnamon in when mixing the almond butter and maple syrup for a cinnamon flavor.

Add in 1/4-1/3 cup mini chocolate chips into the batter.

Nutrition

Serving: 1cookie | Calories: 152kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 97mg | Fiber: 2g | Sugar: 6g | Vitamin A: 0.1IU | Calcium: 70mg | Iron: 1mg

The post 3-Ingredient Almond Butter Cookies (egg free!) appeared first on Cooking in my Genes.

This easy side dish is made with very simple ingredients and makes the perfect side dish for a busy weeknight.

Using store-bought gnocchi, mushrooms and a handful of pantry ingredients this simple dish is packed with flavour.

My quick asparagus gnocchi is a lovely side dish for the Spring, and this Gnocchi with Mushrooms is just the same! Sometimes side dishes are the hardest to come up with so this gnocchi with mushrooms is a great recipe to keep in your back pocket.

What is gnocchi?

Gnocchi are little dumplings traditionally made with potato, eggs and flour. However, there are many ricotta-based versions that are just as pillowy soft. For this recipe use store-bought  gnocchi that is shelf stable because it’s so readily available. Plus, it makes this recipe super quick! This gnocchi recipe is filled with some of my favourite flavours that bring this recipe together in one-pan on the stovetop.

Why gnocchi and mushrooms make a perfect side dish

• Quick: You can make this side dish in under 25 minutes!
• Easy: This simple side dish requires just 10 key ingredients and 5 simple steps.
• Versatile: This is an easy recipe to make for a weeknight dinner or when having guests over.

Ingredients Needed For The Gnocchi Mushroom Side Dish

Olive oil: use olive oil to start this dish and get the mushrooms browned

Gnocchi: you’ll need one package of gnocchi that you can cook straight from the package. You can find these tender gnocchi in the pasta aisle or in the fridge section of local grocery stores.

Mushrooms: brown or cremini mushrooms are ideal for this recipe because they have a lot of flavour

Shallot: shallots pair lovely with mushrooms, especially when cooked together

Seasonings: fresh garlic cloves, kosher salt, ground black pepper, a pinch of chili flakes (or red pepper flakes) and balsamic vinegar bring the gnocchi side dish together

Butter: butter adds a nice touch to bring the dish together at the end

How to make a gnocchi side dish

1. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sliced mushrooms and cook until softened and starting to brown, stirring occasionally, about 6-8 minutes.
2. Add the finely chopped shallot, minced garlic, kosher salt, ground pepper and a pinch of chili flakes. Stir and cook for 1 minute until fragrant. Add the balsamic vinegar, stir and cook until it’s mostly evaporated. Transfer the mushroom mixture to a medium bowl.
3. To the same skillet, over medium-high heat add 2 tablespoons of olive oil. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender and cooked through.
4. Add the cooked mushrooms back to the skillet along with the butter and stir to combine. Cook until the butter is melted. Taste and adjust the seasoning with salt and pepper if desired.
5. Serve immediately and add optional toppings of fresh minced parsley and chopped walnuts if desired.

Tips & tricks for making the dish even more flavorful

• Toppings: Top with the fresh minced parsley and toast walnuts for extra flavour!
• Spice: Add the chili flakes for a bit of a spicy hit!
• Fresh herbs: If you don’t have parsley on hand, fresh thyme could also work.
• Nuts: If walnuts aren’t for you, try toasted almonds or even hazelnuts.
• Parmesan cheese: A little dusting of freshly grated parmesan cheese would be quite delicious!

What do you serve with gnocchi – serving suggestions and pairings

• This gnocchi side dish is a perfect pairing with chicken or grilled steak.
• This would make an easy side dish to accompany an Easter turkey dinner.
• For a light dinner or lunch, you can serve this gnocchi and mushrooms for 3-4 people as a main dish paired with a simple salad.

What is the best kind of gnocchi to use in this recipe?

Shelf-stable and refrigerated gnocchi from the grocery store is best for this delicious gnocchi side dish. This type of gnocchi does not need to be boiled first and can pan fried directly from the package.

Common questions

How to store

Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers can be reheated in the microwave, in the oven at 325F, covered, until warmed through or in a frying pan until re-crisped up.

More delicious side dishes from the blog

• Roasted Cauliflower with Orange Tahini (side dish)
• Easy and Delicious Crispy Sage Roasted Potatoes
• Honey Butter Roasted Carrots and Radishes

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Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish

Elevate your dinner with this quick & easy gnocchi side dish with mushrooms. Perfect as a flavorful side dish that’s ready in no time!

Course Side Dish

Cuisine American

Keyword gnocchi, mushrooms

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 as a side dish

Author Jess

Ingredients

• 4 tbsp extra-virgin olive oil, divided
• 200-225 grams (8oz) brown or cremini mushrooms, sliced
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• ½ tsp kosher salt
• ¼ tsp ground pepper
• Pinch of chili flakes
• 1 tbsp balsamic vinegar
• 450 grams / 1 lb shelf stable gnocchi
• 1 tbsp butter

Optional toppings

• 3 tbsp fresh minced parsley
• ¼ cup chopped walnuts, toasted

Instructions

• Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sliced mushrooms and cook until softened and starting to brown, stirring occasionally, about 6-8 minutes.
• Add the finely chopped shallot, minced garlic, kosher salt, ground pepper and a pinch of chili flakes. Stir and cook for 1 minute until fragrant. Add the balsamic vinegar, stir and cook until it’s mostly evaporated. Transfer the mushroom mixture to a medium bowl.
• To the same skillet, over medium-high heat add 2 tablespoons of olive oil. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender and cooked through.
• Add the cooked mushrooms back to the skillet along with the butter and stir to combine. Cook until the butter is melted. Taste and adjust the seasoning with salt and pepper if desired.
• Serve immediately and add optional toppings of fresh minced parsley and chopped walnuts if desired.

Notes

• Shelf-stable and refrigerated gnocchi from the grocery store is best for this delicious gnocchi side dish. This type of gnocchi does not need to be boiled first and can pan fried directly from the package.

Photography by: Kaeleigh Pugliese

The post Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish appeared first on Cooking in my Genes.

This weeknight hero meal has all the components of a steaming bowl of ramen but in a less traditional, easy way.

Think lightly spiced curry broth packed with fresh vegetables and ramen noodles, just like the viral dump and bake dumpling recipe.

I think we can all agree that a one pan dish is always handy to have in your back pocket! Just like my marry me chicken gnocchi dish and one pot boursin pasta, this one-pan ramen is the perfect recipe to make during the week. It only takes 10 minutes to prep, and all the work happens in the oven!

I love swapping out different veggies depending on what’s in season and what’s in my fridge! My go-tos are bell peppers, bok choy, and fresh spinach! And it wouldn’t be ramen without fun toppings. I serve this up with cilantro, a sprinkle of sesame seeds, a drizzle of chili oil, and some thinly sliced green onions! 

Why you’ll love this recipe

• Quick & Easy: If you’re craving a quick red curry with noodles, this is the dump and bake ramen for you!
• Packed with veggies: You’ll find green veggies like bok choy plus red bell peppers.
• Customizable: You can swap in/out any vegetables you have on hand and add a protein of choice.

Ingredients needed

Peanut Butter: You can use crunchy or smooth peanut butter! Feel free to swap it out for almond butter if you have an allergy. 

Bok Choy: Feel free to swap out bok choy for 2 cups of fresh baby spinach or even napa cabbage. Just stir it in after the foil comes off the baking dish! 

Bell Peppers: I love using bell peppers in this peanut ramen, but if you aren’t a fan, then just add more carrots or bok choy. 

Coconut Milk: Make sure you’re using canned coconut milk and not coconut milk that comes in a carton! 

Curry paste: I love to use a red curry paste in this dump and bake ramen for a little Thai twist.

How to make this dump and bake ramen

1. Preheat your oven to 350°Fahrenheit.
2. In a large baking dish, pour in the coconut milk, chicken broth, peanut butter, soy sauce, red curry paste, sesame oil, grated ginger, lime juice, and pressed garlic. Stir everything together.
3. Add in the sliced bell peppers, sliced carrots, and chopped bok choy. Nestle the bricks of ramen noodles in the middle of the baking dish, moving the vegetables to the side.
4. Cover the dish with foil and bake for 15 minutes. After 15 minutes, remove the foil and loosen the noodles with a fork. Place the dish back in the oven for another 8-10 minutes, or until the noodles are tender.
5. Remove the baked ramen from the oven and serve it in bowls. Top with chili oil, sesame seeds, sliced green onions, and some fresh cilantro! 

How to make this ramen dish gluten-free

Need to make this dish gluten-free? Just make a few simple swaps, and you’re ready to go!

• You can make this gluten-free by using certified gluten-free ingredients like tamari instead of soy sauce, gluten-free chicken broth and gluten-free curry paste.
• For noodles, use 3 bricks of gluten-free brown rice ramen noodles instead of regular bricks of ramen noodles. 
• Note: If using gluten-free brown rice noodles, this recipe is best enjoyed on the day it’s made. Leftovers might not hold up as well as brown rice noodles will become super soft.

Tips & Tricks

• Can’t have peanuts? If you’ve got a peanut allergy, then just swap out the peanut butter for almond butter! It’s still just as tasty. 
• I’m using 2 tablespoons of Thai Kitchen red curry paste, which isn’t overly spicy. If you’re sensitive to spice, I recommend starting with 1 tablespoon of curry paste and tasting the sauce before adding more. You can always add more to your tastes! 
• Don’t skip out on covering the dish with foil! It traps steam and helps the noodles cook in the oven. 

Common questions

How to store

This recipe is best enjoyed the day it’s made. However, you can store for up to 1 day in an airtight container in the fridge. If using gluten-free brown rice ramen noodles, highly recommend enjoying on the day it’s made.

More one pan dinner recipes to love from the blog

• Easy One Pot Pasta Primavera (Quick 30 minute meal!)
• One Pan Creamy Spinach and Artichoke Orzo Bake
• One Pan Baked Gnocchi with Boursin Cheese & Tomatoes

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One Pan Dump and Bake Ramen Noodles with Vegetables

When you need a quick & delicious dinner, make this One Pan Dump and Bake Ramen Noodles with Vegetables! Dinner on the table in 30 minutes!

Course dinner

Cuisine asian inspired

Keyword ramen

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 -4

Author Jess

Ingredients

For the ramen

• 400 ml can coconut milk
• 2 cups chicken broth (substitute for vegetable broth if desired)
• 2 tbsp red curry paste
• 3 tbsp peanut butter
• 2 tbsp soy sauce or tamari
• 1 tsp sesame oil
• 2 small garlic cloves, pressed or grated
• 1 inch piece of ginger, grated
• 1 lime, zested and juiced
• 1 small red pepper, thinly sliced (about 1 cup sliced)
• 2 medium carrots, julienned or thinly sliced (about 2 cups)
• 2 cups sliced baby bok choy
• 2 bricks of dry ramen noodles

For serving

• Fresh cilantro leaves
• Chili oil
• Sesame seeds
• Thinly sliced green onions

Instructions

• Preheat the oven to 375F.
• In a large baking dish add the coconut milk, chicken broth, red curry paste, peanut butter, soy sauce, sesame oil, pressed garlic, grated ginger, lime juice and lime zest. Whisk together to combine everything.
• Nestle the bricks of ramen noodles into the liquid in the middle of the baking dish and flip them a few times in the liquid. Then add the sliced carrots, sliced red pepper and chopped bok choy into the liquid around the noodles.
• Cover the dish with foil and bake for 15 minutes. After 15 minutes, remove the foil and gently loosen the noodles with a fork. Place back in the oven for 15 more minutes or until the noodles are tender. The vegetables will be just fork tender.
• Serve in bowls topped with your choice of fresh cilantro leaves, chili oil, sesame seeds and/or thinly sliced green onions.

Notes

• If there is a peanut allergy, you can substitute with almond butter.
• Add protein if desired – top with chopped cooked chicken breast, cooked shrimp or tofu.
• You can mix and match the vegetables if desired. 
  • You can swap the bok choy for 2 cups fresh baby spinach stirred in after the foil comes off the baking dish.
  • If you don’t love bell peppers, swap for more carrots or even edamame.
• You can make this gluten-free by using certified gluten-free ingredients like tamari instead of soy sauce, gluten-free chicken broth and gluten-free curry paste. For noodles, use 3 bricks of gluten-free brown rice ramen noodles instead of regular bricks of ramen noodles. 
• Note: If using gluten-free brown rice noodles, this recipe is best enjoyed on the day it’s made. Leftovers might not hold up as well as brown rice noodles will become super soft.

The post One Pan Dump and Bake Ramen Noodles with Vegetables 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.

Whether you’re hosting a large or small gathering, or spending the night in, I’ve got you covered.

I’ve compiled my best and easiests appetizer, cocktail and mocktail recipes for you to ring in the New Year!

No matter how you are ringing in the New Year, New Year’s Eve food and drinks are key to celebrating. But, let’s make things easy!

When it comes to cocktails OR mocktails, we all need something to cheers with! Many of my cocktail recipes also contain instructions to help you make them a mocktail too.

Cocktails & Mocktails for New Year’s Eve

Easy Cocktail Recipes for Your New Year’s Eve Gathering

The Best Pomegranate Aperol Spritz Holiday Cocktail

This pomegranate aperol spritz is the perfect holiday cocktail! Made with just 4 ingredients, everyone will love this festive sip!

Check out this recipe

Winter Spiced Old Fashioned

This spin on the classic Old Fashioned cocktail uses a spiced simple syrup that brings lovely warming notes to this Wintery sip.

Check out this recipe

Blood Orange Martini (an easy vodka cocktail recipe)

This Blood Orange Martini is a fresh twist on a cosmopolitan! Make these blood orange vodka drinks for any occasion during citrus season.

Check out this recipe

Cranberry Rosé Fizz

This Cranberry Rosé Fizz is the perfect cocktail for the holidays and to celebrate the New Year! A combination of tart and sweet, this Cranberry Rosé Fizz is garnished with sugared rosemary for a lovely sparkling touch.

Check out this recipe

Easy and Festive Christmas Cosmopolitan Cocktail

This Christmas Cosmopolitan is a festive twist on a classic cosmo. With a cranberry-rosemary simple syrup, it's perfect for the holidays!

Check out this recipe

Delicious Mocktails to Cheers With

Winter Spiced Kombucha Punch

This Winter Spiced Kombucha Punch is full of seasonal flavours like vanilla and chai paired with fresh fruits! It’s a festive, non-alcoholic drink you can enjoy all season long.

Check out this recipe

Citrus Vodka Cocktail (see the options in the recipe to make this a mocktail!)

With fresh citrus juice, ginger beer & vodka, this Citrus Vodka Crush cocktail is a bright, colourful drink to sip on during the holidays.

Check out this recipe

Ginger Honey Sparkler

A lovely sparkling mocktail with ginger, honey and rosemary.

Check out this recipe

Appetizers for New Year’s Eve

Simple ingredients and easy to make appetizers for the holidays and New Year’s Even so you can spend more time with the one’s you’re gathered with. Many of these appetizer recipes have become instant favourites for me too!

Quick & Easy Dip Appetizers for a New Year’s Eve Party

Easy Goat Cheese Appetizer with Fig Jam & Pecans

A simple holiday appetizer, this easy goat cheese dip with fig jam and pecans is sure to please all your guests! Make it in under 10 minutes!

Check out this recipe

Easy Garlic & Herb Cheese Holiday Appetizer

Make this easy cheese appetizer for your guests in under 10 minutes! With garlic & herb Boursin cheese, fresh herbs, walnuts & lemon, it's a joy to share.

Check out this recipe

The Best Cranberry Whipped Feta Dip (holiday recipe!)

This quick & delicious cranberry whipped feta dip is the perfect holiday appetizer! Make it with just 10 ingredients & under 20 minutes!

Check out this recipe

Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip

This easy cheesy baked pesto dip is packed with flavour and juicy sun-dried tomatoes. It's an easy appetizer for the holidays and game-day!

Check out this recipe

Quick Whipped Ricotta Dip with Hot Honey Appetizer

Make this creamy whipped ricotta dip with hot honey for a quick & delicious appetizer! Top with rosemary & walnuts, for savory & sweet bite!

Check out this recipe

Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese

Make this Olive Oil Dip with Burrata Cheese in 10 minutes! Enveloped by pizza-inspired flavours, this burrata appetizer is hard to resist.

Check out this recipe

Strawberry Basil Goat Cheese Dip

A festive goat cheese dip appetizer made with strawberry jam, honey and fresh basil. A perfect dip for entertaining any time of year!

Check out this recipe

Baked Feta Appetizer with Dates, Pistachios & Honey

Make this Baked Feta with Dates, Pistachios and Honey in just 20 minutes! This easy appetizer is a true crowd-pleaser during the holidays!

Check out this recipe

Bite-Sized Appetizers

Bite-sized appetizers are great to make when serving a crowd! Many of these appetizer bites can be made ahead of time or at least prepped so that they can be quickly put together for your New Year’s Eve guests.

Easy Herb & Walnut Mini Cheese Balls Appetizer

Make these herb & walnut mini cheese balls for a quick & delicious appetizer! A perfect bite-sized appy for Christmas, New Year's or gameday.

Check out this recipe

Easy Roasted Boursin Stuffed Dates with Pistachios

These Easy Boursin Stuffed Dates are roasted to perfection with chopped pistachios, orange zest and honey for the perfect appetizer bite!

Check out this recipe

Easy Garlic Bread Bites

These easy garlic bread bites are the perfect appetizer! Butter, spices, parmesan cheese and biscuit dough – your guests will love these!

Check out this recipe

Easy Buffalo Chicken Puff Pastry Bites Appetizer

These buffalo chicken puff pastry bites are the perfect game-day appetizer! Cheesy, spicy and crunchy, they're a must-make delicious bite.

Check out this recipe

Easy and Quick Holiday Brie Crostini Appetizers

Make these quick holiday brie crostini appetizers in 10 minutes! Top with seasonal jams, nuts & a honey drizzle for the perfect holiday bite.

Check out this recipe

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.

Check out this recipe

Puff Pastry Appetizer Recipes

I love to use puff pastry in appetizer recipes because it’s so versatile! The buttery puff pastry can be found in the frozen section of most grocery stores which makes it very accessible for holiday and New Year’s Eve appetizers.

5-Ingredient Puff Pastry Cheese Twists with Gruyère

These 5 ingredient Puff Pastry Cheese Twists are the perfect make-ahead appetizer! Serve with hot honey, mustard or on a cheeseboard.

Check out this recipe

Puff Pastry Baked Gruyere with Fig Jam & Rosemary

Make this melty, delicious Puff Pastry Baked Gruyere appetizer in just 30 minutes. With fig jam & rosemary, it's a perfect savory bite.

Check out this recipe

Easy Apricot Jam & Gruyere Cheese Puff Pastry Bites

For a quick and impressive appetizer make these Apricot Jam & Gruyere Cheese Puff Pastry Bites! All you need is 6 ingredients & 30 minutes!

Check out this recipe

Puff Pastry Baked Brie with Fig Jam Appetizer Recipe

This baked brie with fig jam recipe is the perfect holiday appetizer! Quick & easy to make with 4 key ingredients, guests will love it.

Check out this recipe

Delicious Desserts

And we can’t forget one more sweet to end the evening with! These are two of my favourite chocolate desserts because neither of the recipes are too sweet. Both the chocolate bark and brownie cookies are the most delicious bite to share with friends and family!

5-Ingredient Snickers Chocolate Bark (viral recipe!)

This 5-ingredient date chocolate bark tastes just like a favorite snickers candy bar but it's a healthier version that's much easier to make!

Check out this recipe

Fudgy Chocolate Brownie Cookies

These easy Fudgy Chocolate Brownie Cookies are everything you love about brownies BUT in cookie form! Chewy & decadent & hard to resist!

Check out this recipe

The post 30 Recipes to Make for New Year’s Eve 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!)

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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.

Pasta is enveloped by a quick burst cherry tomato sauce and then topped with creamy burrata.

This pasta is the perfect way to enjoy tomato season during the Summertime!

I love quick and simple recipes like this one and this one in the warmer seasons.

Whether you’re making this for a weeknight dinner or for a dinner party, the juicy cherry tomatoes give so much flavour to the light sauce. Then, topping the pasta with a ball of creamy burrata cheese takes it over the top!

This burst cherry tomato pasta is one of my favorite ways to enjoy summer tomatoes.

Why you’ll love this burst cherry tomato pasta

• The best part is this pasta takes only 20 minutes to make!
• It’s a wonderful way to enjoy fresh tomatoes cooked into a delicious pasta sauce.
• Burst cherry tomatoes create a flavorful sauce that’s hard to resist.
• You need just 10 ingredients, fresh and from the pantry.

Ingredients needed to make this summery tomato pasta

Pasta: I like to use mafalda pasta, a fun pasta shape but you can choose a pasta of choice that cooks in 10 minutes or under to keep this recipe quick

Olive oil: extra virgin olive oil is key to making the fresh tomato sauce from the cherry tomatoes

Reserved pasta water: make sure to reserve starchy pasta water before draining the pasta as it helps to finish the burst tomato pasta sauce

Cherry tomatoes: fresh cherry tomatoes are the key ingredient in this recipe but if you need to substitute, grape tomatoes could work as well

Seasonings: sliced garlic cloves, dried oregano, dried thyme, kosher salt and chili flakes all help build the flavour for this sauce

Burrata cheese: this creamy Italian cheese is a delicious and decadent topper to this pasta; if you can’t find burrata cheese, use shaved parmesan cheese as a topper instead

Fresh herbs: I love to top this pasta with fresh basil leaves

How to make this burst cherry tomato pasta

Step 1: Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Save 1/2 cup pasta water and then drain the pasta and set aside.

Step 2: While the pasta cooks, start the sauce. In a pot with a lid, heat oil over medium-high heat. When the oil is hot, turn to medium heat and add the tomatoes and cover the pot with a lid. Cook on medium heat for about 5 minutes until the tomatoes just start to burst.

Step 3: When the tomatoes are starting to burst, add the sliced garlic, dried oregano, dried thyme, salt, pepper and chili flakes. Keep at a simmer and cook stirring often for about 6-8 minutes until the tomatoes start to break down, crush most of the burst tomatoes with the back of a spoon or fork, leaving a few uncrushed.

Step 4: Add the cooked pasta to the cherry tomato sauce along with 1/2 cup reserved pasta water. Cook for 1-2 minutes until the noodles are fully coated in the sauce.

Step 5: Remove from the heat and serve in a big bowl, tearing the burrata ball overtop of the pasta. Garnish with fresh basil, fresh ground pepper and a drizzle of extra-virgin olive oil. Serve into bowls, making sure each serving gets some of the burrata.

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. Paired with the punchy flavour of this burst cherry tomato sauce and fresh basil, it’s so delicious.

​Expert tips

• If you can’t find mafalda pasta use another quick-cooking pasta like linguine, rotini, penne or spaghetti – you’ll want a pasta that cooks in 10 minutes or less.
• For a spicier dish add more chili flakes to your liking.
• If the tomatoes aren’t bursting quick enough, turn up the heat a bit but watch the tomatoes carefully so they don’t burn.
• While I love to top this burst cherry tomato pasta with burrata cheese, it’s not mandatory. Topping with parmesan cheese adds delicious flavour too!

​Common questions

What if I can’t find cherry tomatoes?
Cherry tomatoes are generally available in the warmer seasons at most grocery stores and farmers markets. However, grape tomatoes, baby tomatoes or campari tomatoes work as good substitutions if you can’t find cherry tomatoes.

What if I forget to reserve pasta water for the sauce?
Don’t fret! If you forget to reserve pasta water when making this recipe, you can use a 1/2 cup of either chicken broth or vegetable broth as a substitute.

Do I need to use burrata cheese?
If you can’t find burrata cheese and/or don’t want to use it, this pasta is delicious without it. I recommend using shaved parmesan cheese on top of the pasta instead.

How to store this cherry tomato pasta recipe

Store any pasta leftovers in an airtight container for up to 3 days. Reheat leftovers in a pan with a little water or chicken broth, or reheat in the microwave to your desired temperature.

More quick pasta recipes to love from the blog

Easy One Pot Pasta Primavera (Quick 30 minute meal!)

One Pot Boursin Pasta

Easy 30 Minute Lemon Garlic Shrimp Pasta Recipe

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20-Minute Burst Cherry Tomato Pasta with Burrata

Make this tasty & flavourful Burst Cherry Tomato Pasta in just 20 minutes! So easy to make, top with burrata to make this dish extra special.

Course dinner

Cuisine italian-inspired

Keyword burrata, pasta, tomatoes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Jess

Ingredients

• 225 g (1/2 lb) mafalda pasta, cooked
• 1/2 cup reserved pasta water
• 1/4 cup extra-virgin olive oil
• 2 pints cherry tomatoes
• 6 garlic cloves, thinly sliced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 1/2 tsp kosher salt
• 1/4 tsp chili flakes
• 1 ball burrata cheese
• fresh basil, ground pepper and olive oil for garnish

Instructions

• Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Save 1/2 cup pasta water and then drain the pasta and set aside.
• While the pasta cooks, start the sauce. In a pot with a lid, heat oil over medium-high heat. When the oil is hot, turn to medium heat and add the tomatoes and cover the pot with a lid. Cook on medium heat for about 5 minutes until the tomatoes just start to burst.
• When the tomatoes are starting to burst, add the sliced garlic, dried oregano, dried thyme, salt, pepper and chili flakes. Keep at a simmer and cook stirring often for about 6-8 minutes until the tomatoes start to break down, crush most of the tomatoes with the back of a spoon or fork, leaving a few uncrushed.
• Add the cooked pasta to the cherry tomato sauce along with 1/2 cup reserved pasta water. Cook and gently toss the pasta for 1-2 minutes until the noodles are fully coated in the sauce.
• Remove from the heat and serve in a big bowl, tearing the burrata ball overtop of the pasta. Garnish with fresh basil, fresh ground pepper and a drizzle of extra-virgin olive oil. Serve into bowls, making sure each serving gets some of the burrata.

The post 20-Minute Burst Cherry Tomato Pasta with Burrata appeared first on Cooking in my Genes.