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Baked Zucchini Fries are crispy on the outside with a crunchy, seasoned crust and a tender zucchini inside. It is hard to stop after just one! 

Fries are a quick and easy appetizer or side dish! Try these Crispy Garlic Avocado Fries (Baked), Parmesan Herb Asparagus Fries with Creamy Greek Yogurt Ranch or Best Ever Baked Parmesan Garlic Potato Wedge for more vegetable fries that are just as addictive.

Baked Zucchini Fries

Oh zucchini season, how I love you!  There are so many great ways to use up zucchini.  I couldn’t wait to try these baked zucchini fries.

It is such a great and healthy alternative to french fries.  And you are able to use up some of the zucchini in the garden!

I wasn’t expecting these zucchini fries to be so amazing!  And the great thing is that I could have some and stay with in calories for my Hawaii trip.

They had a great crunch to the outside and they were cooked perfectly and soft on the inside like a french fry.  These were amazing dipped in marinara sauce but my boys loved them in ranch

How to make Baked Zucchini Fries
  • Fresh chopped parsley for garnish
  • Preheat oven to 425. Line a cookie sheet with aluminum foil and lightly spray with cooking spray. Set aside.
  • Start by cutting your zucchini. Cut off each end. Then cut the zucchini in half and then lengthwise. Set one piece on its end and cut it in half lengthwise. Cut that half in half. Cut that half in half. Stack the planks on top of each other and cut into strips. Lightly sprinkle with salt.
  • Combine panko crumbs, italian seasoning, and shredded parmesan cheese in a shallow pie dish. Add the flour in a zip lock bag and toss zucchini to coat.
  • Whisk the egg together and working in batches dip each zucchini strip into the egg and coat well in panko mixture.
  • Set on a the cookie sheet. Bake for 12-15 until lightly brown. Can be dipped in marinara sauce, ranch, or your favorite dipping sauce.

How do you slice zucchini fries?

Start by rinsing off the zucchini under cool water. Cut off the ends on each side of the zucchini, Cut the zucchini in half, lengthwise. Then slice it into 3 or 4 long strips. Repeat and cut into 2 thinner strips.

If they are too long, then cut those in half for the perfect length.

Do you peel zucchini before slicing it?

You do not need to peel zucchini before slicing it. I prefer to leave the skin on the zucchini for that added crispy texture.

 

How do you make zucchini fries without panko crumbs?

I prefer panko crumbs or bread crumbs for these fries. Seasoning the zucchini fries to your liking without the crumbs will work too.

How do you make zucchini fries crispy?
  • Make sure to pat dry the zucchini when you are done rinsing it off.
  • The smaller the zucchini, the crispier it will get.
  • At the end of baking, switch to broiler and broil the zucchini for 1 to 2 minutes.
  • If you don’t have a broiler, pan fry the zucchini fries on top of the stove for a few minutes flipping and turning them.
How do you store baked zucchini fries?

These fries don’t last long at our house but there are occasion that we make extras with all our garden fresh zucchini. Once they have cooled off from baking, place in an airtight container or ziplock bag. Seal and place in the refrigerator for 2 to 3 days. Reheating when ready.

Can you freeze baked zucchini fries?

Yes! You can freeze your zucchini fries once they are baked. Wait for them to cool. Place them in an airtight container or ziplock baggie. Reheat when ready. You do not need to thaw the zucchini prior to reheating them.

Microwave: Place on a microwave safe plate and warm the zucchini 1 minute at a time.

Oven: Preheat oven to 425 degrees Fahrenheit. Place on a sprayed baking sheet and warm for 12-15 minutes or until cooked.


What sauce is good for dipping zucchini fries in?
  • Marinara Sauce
  • Creamy Honey Chipotle Dip
  • Ranch
  • Chipotle Ketchup
  • Cilantro Lime Ranch
  • Spicy Mayo
Looking for more Zucchini recipes?! Here you go!

Baked Zucchini Fries


  • 3 small zucchini (or 2 large)
  • 1 cup panko crumbs
  • 2 Tbsp Italian Seasoning
  • 1/2 cup grated parmesan cheese
  • salt
  • 1/2 cup flour
  • 2 eggs
  • Fresh chopped parsley for garnish
  1. Fresh chopped parsley for garnish
  2. Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil and lightly spray with cooking spray. Set aside.

  3. Start by cutting your zucchini. Cut off each end. Then cut the zucchini in half and then lengthwise. Set one piece on its end and cut it in half lengthwise. Cut that half in half. Cut that half in half. Stack the planks on top of each other and cut into strips. Lightly sprinkle with salt.
  4. Combine panko crumbs, italian seasoning, and shredded parmesan cheese in a shallow pie dish. Add the flour in a zip lock bag and toss zucchini to coat.
  5. Whisk the egg together and working in batches dip each zucchini strip into the egg and coat well in panko mixture.
  6. Set on a the cookie sheet. Bake for 12-15 until lightly brown. Can be dipped in marinara sauce, ranch, or your favorite dipping sauce.

 

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Tabouli Salad, or Tabbouleh, is a healthy and delicious salad made from bulgur wheat, minced herbs and vegetables, and a light lemon vinaigrette.

This salad is so easy to make, plus it’s full of nutrition. You can make this salad as a side dish to go with tasty recipes like Creamy Mediterranean Chicken or Herbed Lemon Garlic Chicken Skewers. This tasty salad is also a great meal prep option. Just make a big batch on the weekend and it will take care of all your weekday lunches!

TABBOULEH

Hi! Krissy here from Self Proclaimed Foodie and Ten Acre Baker. I’m super excited to share this recipe with you because it’s not only super tasty and colorful, but everything about it is healthy. WIN!

If you’ve ever eaten at any kind of Mediterranean restaurant, you’ve most likely had tabouli salad before. It seems like every time I order this recipe, it varies quite a bit from place to place. The cast of ingredients is usually more or less the same, but the ratio is what changes. I found that my recipe is the perfect balance between grain and vegetable. The dressing is so light that there’s just enough to hold it together and add the right amount of flavor without overpowering the salad. I started off eating one small bowl and quickly loaded up with seconds and thirds. And guess what? I had no guilt whatsoever.

Tabouli salad ingredients:

Much like with any salad, you can vary the quantity and type of ingredients you use, but this is what I chose:

  • Red Bulgur wheat – this whole grain is both terrifically nutrition and incredibly convenient. It is made from whole wheat kernels that have been parboiled, dried and cracked. It has a slightly nutty flavor.
  • Fresh parsley and mint – stems removed and leaves are minced
  • Cucumber – I use an English cucumber that I cut in half lengthwise and scoop out the seeds before I chop it.
  • Scallions, or green onions – I used both the white and green parts
  • Tomatoes – I opted to use colorful grape tomatoes. They have a great texture and hold up well when quartered.
  • Lemon juice, olive oil, salt and pepper

Nothing but healthy and wholesome ingredients!

How to make Tabouli Salad:

This recipe really couldn’t be easier.

  1. First step is to cook the bulgur wheat. To do this, you simply boil water and then pour it over the wheat and let it sit until all of the water has absorbed. This can take anywhere from 15 minutes to an hour, depending on your wheat. You’ll use a 1:1 ratio of wheat to water. You’ll want the wheat to be fully cooled when you combine it with the vegetables and herbs.
  2. Second step is to cut up the vegetables and herbs. This salad tastes best when everything is minced super fine. I actually prefer to do all the chopping by hand, but you can cut the time down drastically if you pulse everything through a food processor.
  3. You will mix everything except the olive oil together in a large bowl and refrigerate for at least an hour. Then, you’ll add the olive oil just before serving. If you’re in a real hurry, you can skip the refrigeration step.
  4. That’s it! I always give my tabbouleh a taste and add additional salt, lemon or olive oil, if needed.

Tabouli salad is a great make ahead option.

Typically, I don’t like making salads ahead of time because anything green gets rather yucky after it sits in the refrigerator. Because all of the herbs are chopped so fine and they’re soaking in lemon juice, they stay a nice vibrant green and continue to taste fresh.

This is one of the few salads that I like to make a big batch of and continue to eat throughout the week. Because this recipe is so healthy, it’s a great grab-and-go option to have on hand.

More tasty salad recipe ideas:

Tabouli Salad

Tabouli Salad, or Tabbouleh, is a healthy and delicious salad made from bulgur wheat, minced herbs and vegetables, and a light lemon vinaigrette.

  • 1 cup Red Bulgur
  • 1 cup boiling water
  • 1 bunch fresh parsley (minced (about 1 cup))
  • 3/4 ounce mint leaves (minced (about 1/4 cup))
  • 3 large scallions (minced (about 1/4 cup))
  • 1 pint grape tomatoes (quartered)
  • 1 medium english cucumber (seeds removed and diced)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper (freshly ground)
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  1. Remove boiling water from heat and add bulgur. Stir to combine and allow to sit for about an hour. When done, fluff with fork.
  2. In a large bowl, combine all ingredients except olive oil. Toss to combine and chill for one hour.
  3. Immediately before serving, add olive oil and toss well to combine. Season with additional salt and pepper, if desired.

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This Broccoli Ramen Salad is savory, sweet, and has the perfect amount of crunch! It’s simple to make and has an addictive dressing. It’ll be on repeat all summer!

Salad season is here! Here’s some more delicious summer salads you may enjoy: Black Bean and Corn SaladChilled Cucumber Tomato SaladCreamy Strawberry Broccoli SaladCreamy Broccoli Bacon and Cheddar Salad, or this Summer Cobb Salad.

Broccoli Ramen Salad

Hi! Natasha here from Salt & Lavender bringing you this tasty broccoli ramen slaw – the perfect Asian-inspired salad. This salad is probably a bit different than the ones you typically make, but it’s sure to be a hit at summer gatherings. When I was a kid, the “cool” thing we did during recess at school for a while was to eat raw ramen noodles mixed with the flavor packets. Looking back, it seems kinda ridiculous (and soo salty LOL), but this salad takes me back to those carefree days. This salad is more sophisticated and definitely more of a crowd-pleaser!

To make this salad extra special, I added dried cranberries and roasted cashews for great texture and a fabulous burst of flavor.

How to make broccoli ramen salad
  1. Make the dressing (I find this easiest to do in a jar).
  2. Break up the raw ramen noodles.
  3. Add all the ingredients to a bowl.
  4. Toss with the dressing and let it sit for a bit. Depending on how soft you want the noodles, you can let it sit for 15 minutes to a few hours prior to serving. I like having a bit of crunch.

Recipe notes:
  • The broccoli slaw is typically found in the same place as the pre-bagged salad mixes in your local grocery store.
  • Want to add some protein to this salad? Add some cooked/rotisserie chicken!
  • Rice vinegar and toasted sesame oil can be found in the Asian aisle of most major grocery stores.
  • When making the dressing, feel free to adjust quantities (e.g. add more oil, vinegar, or sugar) depending on personal taste preferences.
  • This salad serves 8 or so as a side depending on how much people eat.
  • This is totally optional, but one way to kick up the flavor even more in this salad is to toast the noodles. It’s a little more work, but all you need to do is put the crunched up raw noodles into a skillet with a bit of olive oil or butter over medium-low heat. Stir it occasionally, and once they’re lightly browned, let them cool prior to adding them to the salad.

More ramen noodle recipes you may like:

Broccoli Ramen Salad

This Broccoli Ramen Salad is savory, sweet, and has the perfect amount of crunch! It's simple to make and has an addictive dressing. It'll be on repeat all summer!

  • 2 (12 ounce) bags broccoli slaw
  • 3 (3.5 ounce) packages ramen noodles ((flavor packets discarded))
  • 3/4 cup roasted cashews
  • 1/2 cup dried cranberries
  • 1/3 cup chopped scallions
Dressing:
  • 1/2 cup olive oil
  • 1/2 teaspoon toasted sesame oil ((see note))
  • 3 tablespoons rice vinegar
  • 1/2 tablespoon soy sauce
  • 1 tablespoon (packed) brown sugar
  1. Add the dressing ingredients to a jar and shake it well until the sugar dissolves.

  2. Using your hands, break the ramen noodles up into smaller pieces. It’s ok if some pieces are bigger than others.
  3. Add the broccoli slaw, ramen noodles, roasted cashews, dried cranberries, and scallions to a large salad bowl.
  4. Give the dressing another shake and pour it over the salad. Toss to coat. I like to give the salad at least 15-20 minutes to let the noodles soften up a bit, but it’s up to you how crunchy you want them. You can eat it right away or let them soften up even longer.
  • Toasted sesame oil isn’t the same thing as regular sesame oil. It has a very distinctive flavor. You can find it in the Asian section of most grocery stores.
  • If you don’t want to use rice vinegar (also found in the Asian section of most grocery stores), try white vinegar or cider vinegar. I’d start with 2 tablespoons and work my way up from there since rice vinegar tends to be a bit more mild.

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Chili Lime Chicken Wings are BAKED chicken wings that are simple to make and loaded with flavor thanks to a mixture of chili sauce and fresh lime juice and zest. The skin is so crispy on these you won’t believe they aren’t fried!

These chili lime chicken wings come together with minimal ingredients, and follow the instructions will give you the CRISPIEST BAKED chicken wings you have ever had! These baked wings are the perfect appetizer, snack or finger food. Made with a chili sauce that gives a subtle heat, balanced with a bit of sweetness thanks to adding honey, and a burst of fresh citrus from using fresh lime juice and zest, these wings are FULL of flavor. Set these out at your next party and watch as they disappear! Serve alongside some Easy Chipotle Honey MeatballsQueso Verde Corn Dip, and some Ranch Guacamole for a flavorful spread!

Chili Lime Chicken Wings

Hey y’all! Serene from House of Yumm back with you today and I am here to share these chili lime chicken wings! I am a huge fan of chicken wings! I love how they can be a meal or an appetizer. A party food, game day food, or I can serve them with some cilantro lime cauliflower rice and consider it dinner. I got the idea for this recipe after making the chili lime salmon recipe I shared with y’all last month. The flavor combo of chili and lime is one of my favorites! So adding it to some baked chicken wings just seemed like the next logical step.

How to make Chili Lime Chicken Wings:

These baked chicken wings are crispy and loaded with flavor, but they are so simple to make!

  1. Prepare the chicken by patting the chicken wings dry with paper towels. The drier the better. Then sprinkle with a mixture of baking powder, salt and pepper. 
  2. Cover a baking sheet with foil and place a wire rack on top. This helps air circulate under the wings while baking. Ensuring crispy skin all around.
  3. IF you want to take things a step further you could stop at this point, cover the wings with some plastic wrap, store in the refrigerator overnight and bake the wings the next day. This ensures that there is NO excess moisture on the wings. 
  4. Bake the wings at a high temperature of 450. Bake for 20 minutes. Flip the wings and bake for another 15 minutes. 
  5. While the wings are baking prepare the sauce: chili garlic sauce, lime zest, lime juice, honey, and melted butter. If the butter won’t mix well, simple heat the mixture briefly in a microwave or in a pot on the stovetop. Just enough to get the butter to melt completely and mix in. 
  6. After the wings have baked for the first 35 minutes, remove from the oven, brush with the chili lime sauce. 
  7. Bake the wings again for another 15 minutes. Remove the wings from the oven, allow to cool several minutes prior to serving. 

How to make crispy oven baked wings:

There’s a few things we’re doing with this recipe to ensure we’re getting the crispiest wings possible from the oven. 

  • Drying the chicken wings completely. Patting them dry with paper towels before adding the dry ingredients helps the skin bake nice and crisp.
  • Use baking powder. This helps dry out the skin even more, helping to make it thin and crispy as it bakes. 
  • Bake at a high heat. This gets the chicken cooking immediately, and it helps to get the crispy skin, and the browning that makes these wings look amazing! 
  • Use a wire rack on top of a baking sheet, this helps the air circulate all around the chicken as it bakes, and the grease drips down below.

How long to bake chicken wings:

Wings and drumettes can bake in the oven at 450 degrees in about 50 minutes. IF you prefer a bit less crispy skin and less browning you can take them out at 45 minutes. The chicken will be fully cooked.

I like to bake my chicken wings on two levels in my oven. I start baking on a lower rack, and after I add the sauce to the wings I move them to a top rack next to the heating element. This helps the sauce and the wings brown just a bit more before I take them out. You could also broil the wings for 5 minutes to get that same desired browning effect.

More Recipes you may enjoy:

Chili Lime Chicken Wings

Chili Lime Chicken Wings. These BAKED chicken wings are simple to make and loaded with flavor thanks to a mixture of chili sauce and fresh lime juice and zest. The skin is so crispy on these you won't believe they aren't fried!

  • 4 pounds chicken wings and drumettes
  • 4 tsp baking powder
  • 2 tsp salt
  • 1 tsp black pepper
Chili Lime Sauce
  • 3 tbsp chili garlic sauce
  • 2 tbsp melted butter
  • 2 tbsp honey
  • 1 tsp lime zest (1 reg lime)
  • 2 tbsp fresh lime juice (1 reg lime)
  1. Preheat oven to 450. Line large baking sheet with foil and place wire rack on top. Set aside.

  2. Dry chicken wings and drumettes with paper towels. Get the chicken as dry as possible.

  3. Add baking powder, salt and pepper to a large bowl, mix together. Add the chicken and coat the chicken in the baking powder mixture.

  4. Lay the chicken on the baking sheet on top of the wire rack, make sure the chicken is not touching.

  5. Bake chicken for 20 minutes. Flip the chicken over using tongs or forks and bake again for 15 more minutes.

  6. While the chicken is baking, prepare the sauce. Combine the chili garlic sauce, honey, melted butter, and lime juice and zest in a small bowl. Stir together. If the butter won't mix, heat the sauce in microwave or in a saucepan briefly just until combined.

  7. After the chicken has baked, remove from the oven, brush with the sauce.

  8. Cook the chicken for an additional 15 minutes with the sauce on. Remove from the oven and serve.

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Easy Parmesan Knots are quick and simple warm, buttery garlic knots that twist to perfection in 20 minutes! These won’t last long at the dinner table! 

Quick and simple recipe with all the ingredients around your home! If you are looking for more parmesan, garlic and bread combination you MUST try this Garlic Parmesan Cheese Bombs, Garlic Parmesan Pull-Apart Bread or Parmesan Garlic bites with Alfredo Dip.

Easy Parmesan Knots

My kids love these Parmesan Knots! They are so simple to make and they can even do them all by themselves! Which is a win, win in our kitchen.

We usually always have a can of buttermilk biscuits in our fridge to make these. Need a quick appetizer for game night with friends or a side dish of rolls next to your main meal, these only have six simple ingredients that are easy to have on hand and easy to make.

My girls love to make these Easy Parmesan Knots. Tying them in a knot, stirring the ingredients together and brushing each knot is a highlight they both love. My boys appreciate their “hard work” and devour them with marinara sauce, my Homemade Alfredo Sauce or even cheese.

Ingredients for Easy Parmesan Knots:
  • Refrigerated buttermilk biscuits
  • Melted butter
  • Grated Parmesan cheese (I did use the green can stuff)
  • Garlic powder
  • Dried Oregano
  • Dried parsley flakes
How do you make Easy Parmesan Knots?
  • Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under.
  • Place 2 in. apart on a greased baking sheet.
  • Bake at 400 for 8-10 minutes or until golden brown.
  • In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.
Can you use fresh Grated Parmesan Cheese?

Yes! Grated Parmesan Cheese will taste great too! For a quicker way and something you usually have in your pantry the grated can of parmesan cheese works great too!

Can you use homemade dough?

Yes! This is perfect for using homemade bread dough instead of buttermilk biscuits. I love the quick and easiness of the can of biscuits but these are great with homemade bread dough. Try my Quick and Easy Dough for another great way to make them.

What sauces or dips go well with Parmesan Knots? Can you make these Parmesan Knots ahead of time?

Yes! If they are anything like our home, they won’t last long. These are perfect for a quick snack or a needed side dish of bread during dinner. They will be good for 2 to 3 days in a sealed or contained storage.

Can you freeze Parmesan Knots?

Yes! You can freeze the knots after they are baked; however, they will need to be warmed up after thawed. For best results, making them, baking them and eating them taste the freshest.

Looking for more bread recipes?! Here are some!

Easy Parmesan Knots

  • 1 tube (12 ounce) refrigerated buttermilk biscuits
  • 1/4 cup melted butter
  • 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  1. Roll each biscuit into a 12-inch rope and tie into a knot; tuck ends under.
  2. Place 2 inch apart on a greased baking sheet.
  3. Bake at 400 for 8-10 minutes or until golden brown.
  4. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.

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How to make the perfect summertime Peach Crisp! This recipe is incredibly easy, loaded with sweet juicy peaches and crowned with a buttery crisp topping!

Fresh fruit is one of the best parts of summertime! If you’re looking for more great summertime fruit recipes make sure to check out these Peach Cobbler Bars, Creamy Fruit Salad, or Fresh Fruit Salsa!

Peach Crisp

Is there a more perfect, summer-y recipe than a classic Peach Crisp? Peaches are one of the best products of summer, and right now you can get fresh, ripe, juicy ones from just about any grocery store (not to mention the farmer’s markets and roadside produce stands are basically overflowing with them!).

While they taste incredible right off the branch, in my opinion peaches are best when served in a classic peach crisp. While I have a well-loved apple crisp recipe, this peach version is my favorite version yet: a sweet bottom layer of juicy peaches and a buttery crisp topping. Top everything off with a scoop of vanilla extract and you have yourself one of the best desserts of summer.

How to Make Peach Crisp
  • Start by making your peach layer! Combine peaches, sugar, lemon juice, flour, cinnamon, and salt and stir well. Pour peaches into a lightly buttered 8×8 baking dish.
  • Make your crisp topping! Stir together flour, oats, brown sugar, baking soda, salt, and cinnamon Use a pastry cutter to cut in 1 stick of cold unsalted butter until the mixture begins to clump together.
  • Evenly sprinkle topping mixture over peach mixture. Bake until peaches are bubbly and topping is browned.
  • Enjoy! For best results serve warm topped with vanilla ice cream!

What Is the Difference Between Peach Cobbler and Peach Crisp?

Cobblers and crisps are often confused, but they’re actually quite different! Cobblers are typically made with a sweetened biscuit-like topping (see my blueberry cobbler for an example) while crisps are made with a topping that is, well, crisper, and more like a streusel.

Do You Have to Peel Peaches for Peach Crisp?

Technically you do not need to peel your peaches when making peach crisp. However I’ve found that the skins get rather tough and unpleasant after baking, so for best taste and texture I do recommend peeling them first.

Can I Make Peach Crisp with Frozen Peaches?

Yes! Peach crisp can be made with frozen peaches. However I do recommend allowing them to thaw and draining the excess liquid before substituting them for the fresh peaches called for in this recipe. The easiest way I’ve found to do this is to simply place the frozen peach slices in a colander and leave it in the sink until thawed.

Looking for More Great Summer Recipes? Try these!

Peach Crisp

How to make the perfect summertime Peach Crisp! This recipe is incredibly easy, loaded with sweet juicy peaches and crowned with a buttery crisp topping!

  • PEACH FILLING
  • 2 lbs peaches (peeled, cored, and sliced about ¼” thick)
  • 1/4 cup granulated sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • CRISP TOPPING
  • ¾ cup all purpose flour
  • 1 cup old fashioned oats
  • ½ cup light brown sugar (firmly packed)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • 8 Tablespoons unsalted butter (cold and cut into 8 pieces)
  1. Preheat oven to 375F and lightly butter the sides and bottom of an 8×8 glass baking dish. Set aside.
  2. In a large bowl, stir together peaches, sugar, lemon juice, flour, cinnamon, and salt. Pour into prepared baking dish.
  3. In another bowl, prepare your crisp topping by whisking together flour, oats, brown sugar, baking soda, salt, and cinnamon. Use a pastry cutter or a pair of knives to cut the butter into the mixture until the mixture begins to clump together. Sprinkle evenly over peach filling.
  4. Transfer to 375F oven and cook 35-40 minutes or until peaches are bubbling and crisp topping is golden brown.
  5. Enjoy warm, preferably topped with vanilla ice cream!

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Glazed Lemon Honey Garlic Chicken is tender and juicy chicken cooked in the skillet topped the most amazing lemon honey garlic glaze!  You are going to love this simple but full of flavor 30 minute meal! 

Quick and easy meals that are the best family meals are perfect for a busy weeknight. If you love 30 minutes meals try this Caramel Chicken, Chicken Enchiladas with Avocado Cream Sauce or Cider Glazed Chicken.

Glazed Honey Lemon Garlic Chicken

If you haven’t noticed yet, 30 minute meals are becoming my BFF lately.  And my skillet meals are becoming quite popular on my site.  This Creamy Tuscan Garlic Chicken is soaring to one of the most popular skillet meals on the site!

These 30 minute meals are saving me during the busy school year and I am still able to provide a delicious meal that brings the family together for just a few minutes each night.

The best part about this recipe is that it only requires a few ingredients.  I had all of the ingredients in the pantry and some costco chicken in the fridge and this meal was on the dinner table in no time at all!

The chicken gets cooked in butter on the skillet infusing delicious flavor and making the chicken tender and juicy.  And then the glaze that goes on top is incredible.

A little bit of tang from the lemon, plus the sweet honey, and garlic all come together to add big flavor to this simple meal.

Your entire family will love this meal!  And you will love it because it is easy to make and has the most incredible lemon garlic honey glaze.  Simple, minimal ingredients, and big on flavor.  That is how we like ’em!

How to make Glazed Honey Lemon Garlic Chicken?
  • In a medium sized skillet add the butter and allow to melt over medium high heat. Add the chicken thighs to the skillet and salt and pepper. Cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees.
  • In a small bowl whisk olive oil, lemon juice, minced garlic, honey, soy sauce and Italian seasoning. Pour it on top of the chicken and cook for a few minutes to allow the garlic to cook and for the sauce to reduce and thicken.

Chicken Breast or Chicken Thighs?

You can substitute thighs for chicken breasts. You get a better flavored part of the chicken from the thighs that are a working muscles, which is why they are darker meat. I prefer thighs over breasts for cooking and eating however either is great for this recipe.

How do you know when Chicken Thighs are done?

The safe internal temperature for cooked chicken is 165° Fahrenheit(75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you’re cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.

What goes well with Glazed Honey Lemon Garlic Chicken?
  • Green Salad
  • White or Brown Rice
  • Pasta
  • Green Vegetables: Green Beans, Broccoli or Asparagus

Looking for more honey garlic recipes? Try these!

Glazed Lemon Honey Garlic Chicken

Glazed Lemon Honey Garlic Chicken is tender and juicy chicken cooked in the skillet topped the most amazing lemon honey garlic glaze! You are going to love this simple but full of flavor 30 minute meal!

  • 1 pound boneless chicken thighs (breasts will also work)
  • 2 Tablespoons butter
  • ¼ cup olive oil
  • ½ cup lemon juice
  • 2 cloves minced garlic
  • 1/4 cup honey
  • 1 Tablespoon soy sauce
  • 1 teaspoon Italian seasoning
  1. In a medium sized skillet add the butter and allow to melt over medium high heat. Add the chicken thighs to the skillet and salt and pepper. Cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees.
  2. In a small bowl whisk olive oil, lemon juice, minced garlic, honey, soy sauce and Italian seasoning. Pour it on top of the chicken and cook for a few minutes to allow the garlic to cook and for the sauce to reduce and thicken.

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Berry Cheesecake Salad has only the freshest berries combined with a creamy cheesecake fluff.  This is so amazing and will be the hit of any gathering!

Cheesecake and berries makes a perfect combination! Here are more

Berry Cheesecake Salad

I am loving the fresh and delicious berries that are starting to pop up in the stores right now.  I love fresh fruit!   We eat so much fruit around here it is crazy.  I am always trying to think of yummy ways to use up our fruit.  I needed a side to take to a gathering and this idea popped into my head.

Why don’t I make a creamy cheesecake fluff for this fruit to get mixed with?  Cheesecake+Fruit?  What’s not to love!?

How do you make Berry Cheesecake Salad?
  • In a [url:1]large bowl[/url], beat together cream cheese and sugar until smooth and creamy. [url:2]Fold[/url] in the thawed cool whip.
  • Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

So I combined two of my favorite things for one amazing result!   It was simple to throw together and the fruit was so delicious buried inside this cheesecake fluff.  It was sweet, and creamy and made one amazing side!

This side was such a hit.  The bowl was completely scraped clean and everyone raved about it.

I know that you will love it just as much as we did!  It is sure to be the hit of your gathering and is the perfect side.

*If unable to find cool whip, a great substitute would be 2 cups of vanilla yogurt.

Very Berry Cheesecake Salad

Fresh berries combine with a creamy cheesecake fluff. This is so amazing and will be the hit of any gathering!

  • 1 (8 ounccream cheese (softened)
  • 1/2 cup sugar
  • 8 oz cool whip (thawed*)
  • 6 cups berries (I used:)
  • 3 cups strawberries (sliced)
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup raspberries
  1. In a [url:1]large bowl[/url], beat together cream cheese and sugar until smooth and creamy. [url:2]Fold[/url] in the thawed cool whip.
  2. Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

[b]Alyssa Also Recommends:[/b]

Want to make this even easier? Here are a few products that I LOVE:

•[url:3]Finedine Mixing Bowls[/url]
•[url:4]The Recipe Critic Spatula[/url]
•[url:5]The Recipe Critic Measuring Cups[/url]

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