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Panko Crusted Honey Mustard Salmon

A thirty minute meal from start to finish! Panko Crusted Honey Mustard Salmon is perfect for those who love salmon and for those that are a little iffy about it!

I know, I know. Panko and salmon isn’t really a new or groundbreaking combination. But there are some unique additions to this Panko Crusted Honey Mustard Salmon recipe that make it one that stands out.

The best part is that this recipe will only take 30 minutes from start to finish and there is enough down time for you to be able to get some sides ready as well! Who doesn’t love a 30 minute meal?

For this recipe, you can use any salmon. By that I mean any size filet and skin on or off. I recommend using the freshest salmon you can get, so if your local grocery store has a fishmonger you should head there to get your fish.

For this recipe, I used 4 ounce fillets with skin on. Your cook time will vary by a couple of minutes depending on your preferred doneness, fillet size, and whether or not there is skin. I baked my salmon for 18 minutes which allowed for the meat to remain juicy and flaky but for the panko to brown and crisp properly.

Local honey is great, but I’m sure most of you already know that. Use Dijon Mustard, not the regular yellow mustard we all use on burgers and hot dogs. The flavor is much better and it cooks much more nicely.
Fresh rosemary is ideal for this recipe but if you can use dried rosemary instead.

Lightly oil the salmon and focus most of it on the bottom of the salmon so it doesn’t stick to the pan. This is where the skin on comes in handy!

Once you make the honey mustard mixture, spread about half of it on the tops of the salmon. This will be a runny mixture so work a little at a time. If any of it runs off, spread it along the sides of the fillet.

Panko Crusted Honey Mustard Salmon glazed

Use the remaining honey mustard to mix with the panko mixture. And then layer that wet mixture over the salmon.

Panko Crusted Honey Mustard Salmon topping

Don’t worry about making the panko wet or about it getting soggy. It’ll have enough time to crisp up in the oven.

Pack the wet panko mixture onto the top of the salmon.

Bake for anywhere between 18 – 22 minutes. My salmon was cooked by 15 minutes but I wanted more browning to my panko so I baked it for 18 total minutes. Don’t worry about overcooking it if you stay withing that 18 – 22 minute time range.

Enjoy your Panko Crusted Honey Mustard Salmon with a side of sauteed vegetables. Check out my recipe for Garlic and Herb Compound Butter! It’s perfect for sauteeing!

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Final Panko Crusted Honey Mustard Salmon

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Panko Crusted Honey Mustard Salmon

A thirty minute meal from start to finish! Panko Crusted Honey Mustard Salmon is perfect for those who love salmon and for those that are a little iffy about it!

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American

Servings: 2 Fillets

Calories: 420kcal

Ingredients

2 Salmon Fillets (skin on or off) I used 4 oz fillets, skin on
1 tsp Olive Oil
3 Tbsp Panko
3 Tbsp Grated Parmesan
½ tsp Finely Minced Fresh Rosemary or dried (fresh is better)
1 tsp Kosher Salt
1 tsp Smoked Paprika
1 tsp Black Pepper
1 tsp Garlic Powder
2 Tbsp Dijon Mustard
1 Tbsp Honey

Instructions

Preheat oven to 375°. Prepare a baking sheet with foil.
Mix together the panko and the parmesan along with the salt, pepper, smoked paprika, rosemary, and garlic powder.
Mix together the dijon mustard and honey.
Lightly oil the salmon fillets and place them on the foil lined baking sheet.
Use a little less than half of the honey mustard mix to spread on the tops of the salmon.
Mix the rest of the honey mustard mix into the seasoned panko parmesan mixture.
Pack the now wet panko mixture onto the tops of the salmon of fillets. Make sure that its packed down and that there are no gaps on the salmon tops.
Bake for 18 – 22 minutes depending on prefered doneness and until the panko is golden brown.
I baked the salmon for 18 minutes.

Chicken Tortilla Soup

Perfect as an entree or a side dish, on a chilly day or when it’s warm! Simple and easy but customizable with your preferred toppings.

Creamy Spinach Artichoke Dip

Creamy Spinach Artichoke Dip is truly one of the best, well loved dishes around! This recipe stays true to the classic creation but offers a unique way to achieve creaminess.

Easy Lasagna Rolls

These Easy Lasagna Rolls are a unique yet simple twist to a classic lasagna. They are flavor packed into perfect serving size pieces!

Baked Chicken Gyros with Tzatziki

A simple alternative to an authentic dish! Baked Chicken Gyros with Tzatziki is the easiest way to achieve the flavor without the traditional roast!

Sun Dried Tomato Pesto

A super easy recipe for AUTHENTIC homemade sun dried tomato pesto. Eat on your favorite toasted bread or with some pasta!

Sun Dried Tomato Pesto! The extra flavorful younger sibling to the classic green basil pesto. This recipe is as authentic as it gets and stays true to the Italian classic!

This recipe requires a food processor (or a high powered blender) but aside from that it’s pretty easy.

sun dried tomtato pesto ingredients photo

It’s really important to get high quality ingredients for this recipe. Make sure you have the freshest basil leaves you can find.

Don’t get pre oil soaked tomatoes, you won’t be able to control the amount of oil you have in the final product. This recipe is formulated to be used with dry sun dried tomatoes.

I used raw / unroasted / unsalted pine nuts for this recipe as well.

The most important thing to keep in mind is the quality of your parmesan. Please don’t use pregrated parmesan, the quality is not there at all. Make sure to get parmigiano reggiano in a wedge shape.

Roasting the red bell pepper is really important to impart really good flavor in the pesto. You should do it on an open flame if you can, or on a grill, but if not then you can roast them in an oven at 450 for 15 minutes.

Once the red bell pepper is roated, peel the skin off so you get really tender, sweet smelling flesh.

Blitz the ingredients in intervals, begin with the bell pepper, garlic, and soaked tomatoes. Then add the pine nuts, black pepper, and salt. Blitz again, and add the grated parmesan, basil, and crushed red pepper. Blitz!

Finally, stream in the remaining olive oil while the processor is going.

At this point you can add more crushed red pepper, salt, or black pepper according to your taste preferences!

Store the finished sun dried tomato pesto in an air tight glass container. But make sure not to seal the lid before the pesto is completely cooled. If not, you may run the risk of getting mold in your pesto.

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Sun Dried Tomato Pesto

A super easy recipe for AUTHENTIC homemade sun dried tomato pesto. Eat on your favorite toasted bread or with some pasta!

Prep Time15

Cook Time15

Course: Main Course, Side Dish

Cuisine: Italian

Servings: 12 Servings

Calories: 175kcal

Equipment

Food processor (if not, high powered blender)
Air tight jar or container

Ingredients

1 cup Sun Dried Tomatoes
¼ Cup Pine Nuts
5 Cloves Garlic medium to large, peeled
¼ Cup Grated Parmesan
1½ tsp Kosher Salt
¼ tsp Cracked Black Pepper
¾ Cup Extra Virgin Olive Oil divided ½ and ¼
1 Red Bell Pepper
½ tsp Crushed Red Pepper
10 leaves Basil large leaves

Instructions

Soak sun dried tomatoes in ¼ cup olive oil.
On an open flame on your stove top, roast the red pepper until the skin is charred and black. (if you dont have a gas stove top, roast the bell pepper at 450° in an oven for 15 minutes)
Peel the charred skin off of the roasted bell pepper.
In a food processor, blend the roasted red pepper, oil soaked tomatoes, and garlic until fully chopped. (it'll be chunky)
Add the pine nuts, black pepper, and salt and blitz again. (it'll still be chunky)
Add the grated parmesan, basil, and crushed red pepper and blitz once again. (still sort of chunky)
Turn on the food processor (or blender) and continuously stream in the remaining ½ cup of olive oil.
Blend for a solid minute.
Add salt to taste and enjoy!
Let cool fully before storing in an air tight glass jar in the fridge.

Bread Bonda (Fried Potato Balls)

Bread Bonda is an Indian recipe for fried balls stuffed with potato, onion, and cilantro! Easy to make with household ingredients.

No Cream Carrot Ginger Soup

Simple and straight forward. Packed with flavor. You’ll be sure to love this No Cream Carrot Ginger Soup. 30 minute meal and fully vegetarian!

Garlic and Herb Compound Butter

This garlic and herb compound butter is perfect for sauteeing with vegetables, basting your meats, as a pad of finishing butter, or spread on bagels or to toast for homemade garlic bread!

Crispy Smashed Potatoes

Crispy and creamy! Sweet and salty! These crispy smashed potatoes are herby, garlicky, and incredibly satisfying.

Potato Pastry Pinwheels

These Potato Pastry Pinwheels are the perfect finger food for any potluck or as a passed appetizer! It is salty, spicy, and a little sweet from the pastry! This recipe is simple and utilizes store bought dough!

Potatoes and pastries often make a great marriage of flavor when it comes to cooking. I love making this potato pastry pinwheels be all kinds of parties. They’re one of the easiest and tastiest side dishes you can make for a home party or even for a potluck. They’re great for picnics as well! Kids will love them and so will adults.

This is a 4 ingredient recipe (along with some light seasonings) and is super simple to make. All you need are potatoes, half an onion, Pillsbury Crescent Rounds (not the Rolls!), and cilantro. As far as seasonings go, you’ll just need salt, chili powder, and olive oil.

Chop the potatoes and onions finely but to a uniform size. You’ll want to sweat the onions for a bit in the oil before you add the potatoes in to cook them. Wait until they’re slightly translucent and then add the potatoes. Cook until the potatoes are soft, but still hold their shape. Add the spices after the potatoes, and add the cilantro at the end.

You want the potato filling to cool COMPLETELY before you spread it among the pastry. The crescent rounds sheets have premarked lines on them, indicating the 8 rounds. You’ll want to roll the sheets out so they’re at least 10 inches long (vertically) and you should place it so the lines are vertical.

Spread half of the stuffing on each of the pastry sheets. Make sure to spread all the way to the side edges but leave the top edges empty so rolling is easier.

Roll the pastries tightly, as you would cinnamon rolls and refrigerate the logs so it is easier to cut them. Cut them with a thin bladed serrated knife. The pastry has 8 precut lines, you should double up on those lines and cut 16 pieces per long instead of 8.

Place the logs on a pastry sheet and bake in a 350° oven for 15 minutes. Let cool and enjoy your potato pastry pinwheels on their own or with a spicy dipping sauce of your choice!

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Potato Pastry Pinwheels

Prep Time15

Cook Time15

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings: 32 Pinwheels

Calories: 74kcal

Ingredients

1½ lbs Yukon Gold Potatoes (peeled and finely diced)
½ Onion (finely diced)
1 tsp Kosher Salt
1 tsp Chili Powder
2½ Tbsp Olive Oil
3 Sprigs Cilantro (finely chopped)
2 Tubes Pillsbury Crescent Rounds

Instructions

Preheat oven to 350° and line two baking sheets with parchment paper
Peel and finely chop the potatoes and the half onion.
Sautee the onion in a pan with the oil until the onions are slightly translucent.
Add the potatoes, salt, and chili powder and cook until the potatoes are soft.
Stir in cilantro and put aside to cool completely.
Work with the pastry dough one tube at a time. Unroll the pastry dough and roll out with a rolling pin until it is about a 10 inch square.
Spread half of the potato stuffing onto each of the rolls. Spread the filling all the way to the side edges but leave some space at the top and bottom to make rolling easier.
Roll the dough tightly, as you would cinnamon rolls and put the log in the refrigerator for a few minutes while you prepare the other rolls.
Remove the chilled log and cut it into about 15 or 16 pieces. (note, the rolls will have lines in them indicating 8 slices, you should double up on those so that you get thinner pinwheels) (refer to photos above).
Bake for 15 minutes

Check out some of my other recipes!

Cheesy Asparagus Parcels

Asparagus smothered in a garlic butter all wrapped in a cheesy pillowy pastry cushion! These Cheesy Asparagus Parcels are the PERFECT side dish to impress!

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Minestrone Soup with Tortellini

Minestrone Soup is the perfect vegetable soup packed full of flavor. Eat it alone as a side dish or with Tortellini to make it the main star. It’s a super healthy and tasty soup.

Creamy Spinach Artichoke Dip

Creamy Spinach Artichoke Dip is truly one of the best, well loved dishes around! This recipe stays true to the classic creation but offers a unique way to achieve creaminess.

Panko Crusted Tenders with Spicy Sticky Asian Sauce

These Panko Crusted Tenders with Spicy Sticky Asian Sauce are crispy, juicy, and have the perfect kick of spice! Enjoy on their own or with rice!

These Panko Crusted Tenders with Spicy Sticky Asian Sauce are crispy, juicy, savory, and oh so delicious. The way the chicken is cooked still allows for the same juiciness that fried chicken tenders would but it’s much much healthier.
And honestly, sometimes heating up oil, making sure your workspace is safe, and then the clean up and proper disposal of oil is sometimes just too much.

The panko bread crumbs are the best at retaining their crunch when it comes to baking as opposed to using regular italian style bread crumbs.

Double layering the breadcrumbs makes the chicken SO crispy and helps lot in the flavors to make it SO juicy!

When you’re dipping the chicken, be sure to stir the breadcrumbs up every now and then. The grains of the seasonings are a lot more fine than the grain size of the panko and they tend to fall to the bottom of the bowl. So make sure to stir it up!

While the chicken is baking, I suggest taking the time to do some light clean up and prep for the sauce.

The sauce is will cook the most evenly when the raw cane sugar, honey, low sodium soy sauce, gochujang, peanut butter, and water are mixed together properly before being poured into the hot pan.

Also, be sure that once you sautee the garlic and ginger in the oil that the pan isn’t too hot or the soy sauce will burn and become bitter. The sugar, honey, and peanut butter will help counteract that but definitely keep an eye out anyways.

The water in the sauce mixture will ensure that the sauce doesn’t thicken too much before the chicken tenders are tossed in.

I mentioned this in the recipe notes but I’ll mention it again here, this sauce isn’t supposed to douse the chicken generously but rather coat it mildly.
You’ll be able to see in the photos what I mean by that.

Top your Panko Crusted Tenders with Spicy Sticky Asian Sauce with sesame seeds and chopped scallions. Enjoy on their own with a vegetable side of your choosing or over a bed of rice!

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Panko Crusted Tenders with Spicy Sticky Asian Sauce

These Panko Crusted Tenders with Spicy Sticky Asian Sauce are crispy, juicy, and have the perfect kick of spice! Enjoy on their own or with rice!

Prep Time15

Cook Time35

Course: Main Course

Cuisine: Asian

Servings: 4

Calories: 390kcal

Ingredients

Chicken Crust

1 Small Tray Boneless Skinless Chicken Tenders
1½ Cup Panko Bread Crumbs
½ tsp Paprika
½ tsp Garlic Powder
½ tsp Kosher Salt
½ tsp Black Pepper
2 Eggs

Spicy Sticky Asian Sauce

1 Tbsp Olive Oil
2 Cloves Garlic Grated
½ inch Ginger Grated
1 Tbsp Raw Cane Sugar
1 Tbsp Honey
⅓ Cup Low Sodium Soy Sauce
1 Tbsp Gochujang (Korean Red Pepper Paste)
2 tsp Peanut Butter (Smooth/Creamy)
1 Tbsp Water
2 tsp Sesame Seeds
2 Stalks Green Onion / Scallions chopped

Instructions

Panko Crusted Chicken Tenders

Preheat oven to 450°. Line a baking sheet with foil.
In one bowl, which the eggs until the yolks and whites are fully incorporated.
In another bowl, mix together the panko, paprika, garlic powder, kosher salt, and black pepper.
Dip the tenders into the egg (fully coat) and then dip into the panko mixture (fully coat).
Repeat the previous step, so that you have two coatings of egg and panko on your tenders.
Bake for 25 minutes. Tenders should be light golden brown.

Spicy Sticky Asian Sauce

In a cup or bowl, mix together the raw cane sugar, honey, low sodium soy sauce, gochujang, peanut butter, and water. Set aside.
Keep the cooked chicken tenders ready.
Heat the oil in a pan and sautee the garlic and ginger for about 30 seconds.
Make sure the heat is set to medium low and pour in the sauce mixture.
Cook until the sauce begins to bubble and thicken. Immediately place the chicken tenders into the pan and coat them with the sauce.
Sprinkle with sesame seeds, top with scallions, and Enjoy! (note: this sauce isn't supposed to douse the chicken generously but rather coat it mildly).

If you’re looking for more Asian inspired dishes click here.

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Honey Soy Chili Shrimp

Spicy, tangy, a little sweet, and full of flavor! Honey Soy Chili Shrimp is an easy Asian inspired dish created with ingredients that most home cooks have.

I have two preferred ways of eating shrimp. One is in tacos and another is in an Asian or Asian inspired dish like this Honey Soy Chili Shrimp.

You can enjoy this over a bowl of your favorite rice, such as jasmine, or in lettuce cups with some fried rice noodles. Top with a sprinkling of lime juice and you’re good to go!

The recipe takes about twenty minutes from start to finish. And maybe a little longer if you have to shell and devein them by yourself. I forgot to check if mine were shelled and deveined before I bought them (they were not!). So it took me about thirty minutes total. Not too shabby!

The shrimp can be any size you want, as long as you have about 1 pound of shrimp you’ll have just the right amount of sauce to go along with it. The shrimp can also be fully shelled with tails off but you can also leave the tails on if you prefer!

Almost all the ingredients you’ll need for this recipe

You want to make sure that you don’t cook the shrimp all the way before you put the sauce in, or you’ll end up with tough, rubbery, overcooked shrimp.

I cooked my shrimp on a high flame in some oil for just under 2 minutes on each side, or until the shrimp began developing an orange hue.

Once the shrimp has cooked most of the way through, add the ingredients for the sauce. That is the honey, sriracha, soy sauce (I highly recommend low sodium), grated garlic, grated ginger, and oil of your choice. Let the sauce cook in the shrimp for a few minutes for it to thicken and to cook the shrimp all the way.

Finish your honey soy chili shrimp with scallions and lime juice and it’s ready to serve!

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Honey Soy Chili Shrimp

Spicy, tangy, a little sweet, and full of flavor! This Honey Soy Chili Shrimp is an easy Asian inspired dish created with ingredients that most home cooks already have.

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Asian

Servings: 4 servings

Calories: 260kcal

Ingredients

1½ Tbsp Olive Oil
1 lbs Shrimp, shelled and deveined
3 Tbsp Honey
1 Tbsp Sriracha
⅓ Cup Low Sodium Soy Sauce (if you are using regular soy sauce I would use 1/4 cup soy sauce and 1/8 cup water)
2 Cloves Garlic, grated
½ inch Ginger, grated
1½ tsp Sesame Oil (or olive oil if you want)
1 tsp Lime Juice
2 stalks Green Onion/Scallions finely chopped
1½ tsp Crushed Red Pepper Flakes (optional, this will make the dish quite spicy)

Instructions

Heat 1½ Tbsp of olive oil in a pan over a medium high heat.
Add the shrimp and cook for 2 minutes on each side.
After shrimp has cooked almost all the way through, turn the heat down to medium and add the honey, sriracha, low sodium soy sauce, grated garlic, grated ginger, and sesame oil (or olive oil) and le
Once the sauce has cooked for a minute, taste and add crushed red pepper flakes to taste.
Finish with lime juice and top with scallions.
Serve in lettuce wraps or on rice.

Savory, Snacks

Honey Soy Chili Shrimp

Chicken Tortilla Soup

Perfect as an entree or a side dish, on a chilly day or when it’s warm! Simple and easy but customizable with your preferred toppings.

Chicken Tortilla Soup is a staple in my house any time of the year. It’s simple, healthy, and tasty! When I’m sick, I like to make it a little extra spicy to soothe my throat, or when it’s cold I love to hunker down with a big steaming bowl.

It’s a pretty customizable soup, you can add less corn, or more black beans, so on and so forth. For the chicken, I have always preferred using chicken tenders over breasts because they’re, well, more tender, but also easier to shred and tastier.

You can even make this soup vegetarian as well just by not adding the chicken. Since the chicken is added in at the end, you can split the batch into 2 parts if you’re feeding any vegetarians.

The soup goes great as an accompaniment to other dishes or as a main meal.

I don’t particularly like black beans in my soup so I choose not to add them more often than not. It’s included in the recipe ingredients but the soup is still super tasty without them.

Once you get to the stage where you dump all the canned goods in and it is time to add water to the pot, you can choose to add more or less water than the suggester 2.5 cups. Some people like a thicker soup and some like it more liquidy. If it’s being eaten as a side, I would suggest leaning towards using more water.

My favorite way to eat chicken tortilla soup is with some cheese, crushed tortilla chips, and avocado. Feel free to add some of those or none of those or even sour cream!

I hope you enjoy!

Click here to enjoy some of my other Mexican or Mexican inspired recipes! This soup is great paired with some quesadillas!

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Chicken Tortilla Soup

Perfect as an entree or a side dish, on a chilly day or when it's warm. Simple and easy but customizable with your preferred toppings.

Prep Time10

Cook Time30

Marinate and Rest1 30

Course: Main Course, Side Dish

Cuisine: Mexican

Servings: 6 bowls

Calories: 250kcal

Ingredients

Chicken

1 tray Boneless Skinless Chicken Tenders 6 – 7 tenders
2 Sprigs Cilantro chopped
1 Clove Garlic grated
¼ tsp Cumin
½ tsp Kosher Salt
¼ tsp Cayenne
1 tsp Olive Oil

Soup

2 Tbsp Olive Oil
2 Cans Creamed Style Corn
1 Can Petite Diced Tomatoes fire roasted if you can find them
½ Can Black Beans (optional)
½ Yellow Onion diced
2 Cloves Grated Garlic
3 Sprigs Chopped Cilantro
1 tsp Kosher Salt
¾ tsp Cayenne
¾ tsp Cumin
2½ Cups Water
½ Juice of Lime

Toppings

Shredded Mexican Cheese
Crushed Tortilla Chips
Sour Cream
Avocado

Instructions

Chicken

Preheat oven to 400°
Marinate Chicken with the cilantro, garlic, cumin, salt, oil, and cayene pepper for a minimum of 1 hour and maximum 24 hours.
After marinading, bake for 15 minutes, flipping after 10.
Once the chicken is cooked, place in a covered container. (Covering it will make it easier for it to shred)
Shred chicken after it has cooled.

Soup

Heat 2 Tbsp of oil in a medium to large pot and cook onions until slightly translucent.
Add garlic, salt, cumin and cayenne to the pot and cook.
Add all canned ingredients and 2.5 Cups of Water
Cook on high flame until the soup simmers (don't cover)
Add the chicken and salt to taste.
Top with cilantro and juice of half a lime. Add optional toppings to your desire.

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Easy Lasagna Rolls

These Easy Lasagna Rolls are a unique yet simple twist to a classic lasagna. They are flavor packed into perfect serving size pieces!

This is by no means a classic lasagna recipe. There’s no bechamel, there aren’t the classic layers. But give these lasagna rolls a try!

But these lasagna rolls still bring in the same flavors of meat, cheese, pasta, and marinara sauce. It also includes spinach.

Which, I know, is very odd. BUT spinach is one of the simplest veggies to add into a recipe and have it not drastically alter the flavor of said recipe.

My fiance does not like eating vegetables and he was skeptical as first when I told him about this recipe. But now he loves them, so I count these as a success!

Don’t let the idea of the assembly of these rolls scare you out of making them. It’s definitely not as daunting as it looks!

These rolls are easier to serve and won’t fall apart the way that regular lasagna will. The shape makes it easy to reheat as leftovers and pack away for meals for work or school.

Above is how the filling should look. You don’t have to add shredded mozzarella in the filling if you don’t want to. The filling is plenty tasty and moist without it. Sometimes I add it and sometimes I don’t.

Above shows an example of how flexible the lasagna sheets need to be, how much you should fill them, and how they should look when they are rolled. It’s super simple, I promise!

Spreading some marinara sauce on the bottom of the tray will prevent the rolls from sticking to the bottom. I find that adding cheese in the last five minutes will ensure that the cheese doesn’t get dehydrated and that it maintains that stretchy stringy pull.

I hope you can give these lasagna rolls a try and that you enjoy them!

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Easy Lasagna Rolls

A unique twist to a simple lasagna. Flavor packed into perfect serving size pieces.

Prep Time30

Cook Time1

Marinate1

Course: Main Course

Cuisine: Italian

Servings: 12 Rolls

Calories: 290kcal

Ingredients

Meat

1.25 lbs Ground meat of your choice we use chicken because we have someone that doesn't eat red meat in the house
3 Cloves Grated garlic
½ Yellow Onion, diced
2 Tbsp Olive Oil
1 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Crushed Red Pepper
1 tsp Italian Seasoning

Filling

10 ounce Frozen Spinach, thawed
2 Eggs
1 Cup Full Fat Ricotta
1½ Cup Marinara Sauce divided between 1 and ½
1½ Cup Shredded Mozzarella divided between ¾ and ¾
12 Strips Lasagna Sheets

Instructions

Preheat oven to 350°

Chicken

In a medium pan, heat 2 Tbs of Olive Oil and sautee onions until translucent.
Add grated garlic and ground meat. Add salt, black pepper, crushed red pepper, and italian seasoning.
Cook meat until cooked and all liquid has evaporated.
Once cooked, put aside to cool.
Make sure meat is crumbled into small bits.

Lasagna

Cook lasagna sheets in heavily salted water.
Usually you should cook till al dente, but the sheets need to be cooked more so they are flexible enough to roll without breaking.

Filling and Assembly

Fully thaw the spinach and squeeze all liquid out.
Mix the spinach, eggs, ricotta, ground meat, ½ cup marinara, and ¾ mozzarella in a bowl.
Lay a lasagna sheet out and spoon ⅓ of a cup of the filling onto the sheet.
Spread the filling out leaving about ¾ – 1 inch of space on each sode.
Roll the lasagna sheets making sure none of the filling squeezes out.
Spread some marinara sauce onto a baking tray and place the rolls in the tray. You should get 12 rolls.
Spoon some marinara sauce onto all the rolls and cover and bake for 35 minutes.
After 35 minutes, sprinkle some mozzarella onto the rolls. Leave uncovered and bake for 5 more minutes.

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Feel free to send me a message if you have any recipe requests!

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Loaded Chicken Quesadilla

A simple, easy chicken quesadilla recipe that’s packed with hidden veggies and lots of flavor!

This loaded chicken quesadilla recipe is a staple from my childhood. My mom made all the time for my brother and I when we were younger. Apparently, is an easy way for kids to eat delicious food that’s packed with some nutritious veggies.

It’s perfect for dinner or for lunch. You can even make and assemble the quesadillas the night before and pack it for lunch for school or work. (This was a go to for me when I was in school!)

Store the made filling in the fridge until you are ready to make the quesadillas. The stuffing can sit in the fridge for about a week before it starts to go bad. (it starts seeping water and gets weird).

Once you cook the chicken, please make sure it has cooled down thoroughly before you cut it. It will shred instead of cut into chunks if it is still warm.

When you are dicing the vegetables (the onion, tomatoes, and bell pepper), make sure to chop them to be the same size. This ensures that every bite of quesadilla has an even bite of vegetables. Finely chop the Serrano pepper so nobody is blasted with a wave of spice as they eat. Also, make sure to squeeze every last bit of water out of the thawed spinach before you mix it into the filling otherwise you’ll get soggy quesadillas. You can even add some black beans to the filling if you desire!

To make the quesadilla more manageable to cook and eat, I have always preferred to use “Fajita Size” tortillas, or 6 inch tortillas.

As you cook to quesadillas, make sure to get a nice toast on your tortillas so the quesadilla can hold its structure.

Enjoy the quesadillas with your favorite salsa or guacamole! (For those of you that know of the Maggi sauces that Indians eat, I love eating these quesadillas with the “Hot & Sweet” sauce!)

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4 from 1 vote

Loaded Chicken Quesadillas

A simple, easy chicken quesadilla recipe that's packed with hidden veggies and lots of flavor!

Prep Time15

Cook Time15

Assembly10

Course: Main Course

Cuisine: Mexican

Keyword: Savory

Servings: 14 Quesadillas

Calories: 314kcal

Ingredients

14 Fajita Size Tortillas (6 inches)

Chicken & Marinade

10-12 Chicken Tenders 2 small trays or 1 large tray
4 Cloves Grated Garlic
1 tsp Kosher Salt
1 tsp Cayenne
½ tsp Cumin
4 Sprigs Finely Chopped Cilantro
1½ Tbsp Olive Oil extra virgin
Juice of Half a Lemon

Filling

1 Bell Pepper, finely chopped any color
1 Yellow Onion, finely chopped
2 Roma Tomatoes, seeded and finely chopped
1 Medium Serrano Pepper, seeded and very finely chopped use only half if the peppers are too spicy
10 ounces Frozen Thawed Spinach squeeze extra liquid out
6 Sprigs of Cilantro, finely chopped
2-3 Cups Shredded Mexican Cheese

Instructions

Chicken

Marinate the chicken for at least 1 hour but up to 24 hours. Cover and place in the fridge.
Baked the chicken tenders in a 400° oven for 15 minutes. Flip the chicken after 10 minutes.
Once the chicken is cooked and cooled, dice the chicken into half inch pieces.

Filling

Chop the bell pepper, onion, tomatoes, serrano pepper, and cilantro. Make sure to deseed the tomatoes and serrano pepper.
Mix the above veggies, diced chicken, and spinach into a large bowl. (Make sure the liquid in the spinach has been thoroughly sqeeuzed out).
Mix in the shredded Mexican cheese (2 cups is enough but it you like it cheesier then you can add up to 3)

Assembly

Warm a tortilla on a flat pan on medium high until the tortilla is flexible.
Spoon the stuffing onto one half of the tortilla and fold the tortilla over. (Refer to photos above).
Flip the tortilla on both sides until the tortilla is toasted and the cheese is melted.
Serve with your favorite salsa or guacamole!

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