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  #1  
Old 04-25-2011, 06:04 AM
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Panko Crusted Green Beans with a Soy Garlic Aioli



My friend Maureen and I recently went out to dinner to celebrate her birthday and we had a wonderful panko crusted green bean appetizer that we both loved. The restaurant fried their green beans and served them with a flavorful aioli sauce that was fantastic. I decided to recreate a much healthier version at home by baking my green beans. They turned out wonderful! They were crisp and crunchy on the outside without being greasy and the green beans were perfectly tender on the inside. I served them with a simple soy garlic aioli sauce made from mayonnaise, garlic, and soy sauce. This dish is best served fresh from the oven. My entire family gobbled these up with dinner and we loved them.

Panko Crusted Green Beans with a Soy Garlic Aioli Sauce:
Recipe and photos by For the Love of Cooking.net
Inspired by Hall Street Bar and Grill

Soy Garlic Aioli Sauce:
  • 2 tbsp mayonnaise
  • 2 tsp soy sauce
  • 1 clove of garlic, minced




Combine all ingredients together and mix well. Set aside.

Panko Crusted Green Beans
  • 1 lb green beans, end trimmed
  • 1 egg
  • 2 tbsp milk
  • Italian seasoned panko crumbs
  • Cooking spray
  • Sea salt and freshly cracked pepper, to taste



Preheat the oven to 425 degrees. Line a baking sheet with tin foil and coat it with cooking spray.

Combine the egg and milk together in a bowl; place the panko crumbs in a bowl. Dip the green beans into the egg mixture then coat them in the panko crumbs. Place the green beans on the baking sheet and repeat the process until all of the green beans are coated in panko. Spray the green beans with olive oil cooking spray then season them with a bit of sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 13-15 minutes or until golden brown. Serve immediately with a side of the soy garlic aioli. Enjoy.


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Old 04-25-2011, 06:04 AM
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Bacon, Mushroom, and Extra Sharp Cheddar Potato Crusted Quiche

I hadn't planned anything for dinner because I had a busy day so I decided to whip together a potato crusted quiche using stuff I had in the refrigerator. I grabbed some bacon, ****on mushrooms, green onions, and sharp cheddar. This meal was a quick, simple, and tasty dinner and the leftovers were fantastic for breakfast the next day - I love recipes like that!

Bacon, Mushroom, and Extra Sharp Cheddar Potato Crusted Quiche:
Recipe and photos by For the Love of Cooking.net
  • 1 1/2 - 2 russet potatoes, peeled and shredded
  • 1 tsp olive oil (or reserved bacon grease)
  • 4 slices of lean bacon, cooked and crumbled
  • 1 cup of ****on mushrooms, sliced
  • 2 green onions, sliced
  • 1/2 cup of sharp cheddar cheese, shredded
  • 6 eggs, beaten
  • 1/4 cup of milk
  • Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Press the shredded potato into edges and bottom of the pie pan making sure to spread evenly and press firmly in place. Season the shredded potato with sea salt and freshly cracked pepper, to taste. Spray with cooking spray and bake in the oven for 7-10 minutes. Remove from oven and set aside.
Cook the bacon in a s****et over medium heat until crisp. Remove bacon from pan and place on paper towels. Chop bacon into crumbles and set aside. Use the grease from the bacon or a bit of olive oil in the same s****et over medium heat. Sauté the mushrooms for 5-6 minutes, or until golden brown. Remove from heat.

Sprinkle the mushrooms on top of the potatoes then add the bacon, green onion, and the cheese. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the mushrooms, bacon, green onions.

Place in the oven and bake for 30 minutes then add the other half of the cheese and cook for a few minutes more or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.

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Old 04-25-2011, 06:05 AM
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Blackened Pork Chops with a Pineapple - Mango Salsa


I was inspired by a dish I saw over at Jenn's Food Journey for spicy pork chops with a mango and pineapple salsa. I decided to use the blackened seasoning from my Blackened Flank Steak for the pork chops because I didn't have time to marinate them. The spicy pork tasted fantastic with the sweet and spicy salsa. I used much less seasoning on the kids pork so it wasn't too spicy for them but enough to give it flavor. My whole family, including my kids, loved this dish. Thanks for the inspiration Jenn!

Blackened Pork Chops with a Pineapple - Mango Salsa:
Adapted recipe by For the Love of Cooking.net
Inspired by Jenn's Food Journey

Blackened Seasoning:
  • 1/2 tbsp paprika
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/4 tsp thyme
  • 1/4 tsp oregano
  • 1/4 tsp celery salt
  • Dash of cayenne
  • 4 pork pork chops



Combine the spices together and mix thoroughly. Sprinkle on each side of the pork chops.

Pineapple - Mango Salsa:
  • 1 ripe mango, peeled and diced
  • 1/2 small fresh pineapple, diced
  • 2 tbsp minced red onion
  • 1 jalapeño, seeded and diced
  • 1-2 tbsp chopped fresh cilantro
  • Juice of 1 lime


Chop all the ingredients and place in a bowl, add the lime juice and combine gently until well mixed.




Heat the grill pan on medium high heat and coat with olive oil cooking spray. Cook the pork chops for 4-5 minutes per side or until it's cooked through. Let the meat rest for 5 minutes. Serve the pork chops with the pineapple - mango salsa. Enjoy.


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Old 04-25-2011, 06:06 AM
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Soft Gingersnap Cookies with White Chocolate Chips

I decided to surprise my kids with a fun and tasty after school treat. I looked online to find a good cookie recipe and I found these cookies over at Two Peas and Their Pod that looked simple and delicious. My house smelled so amazing while these cookies were baking. My kids came home and were thrilled to see these cookies waiting on the counter for them. They loved, LOVED, loved them and so did my husband. Thanks for the great recipe Maria!

Soft Gingersnap Cookies with White Chocolate Chips:
Adapted recipe by For the Love of Cooking.net
Original recipe by Two Peas and Their Pod
  • 1/2 cup of unsalted ****er, softened
  • 1/2 cup of white sugar (plus some to roll the dough in)
  • 1/4 cup of molasses
  • 1 tbsp canola oil
  • 1/2 tsp vanilla
  • 3/4 tsp cinnamon
  • 3/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/4 tsp fresh nutmeg, grated
  • 1 large egg
  • 1 3/4 cup of flour
  • 1 1/8 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup white chocolate chips
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Beat the ****er and sugar together until creamy. Add the molasses, canola oil, vanilla, cinnamon, cloves, ginger, and nutmeg. Beat until mixed. Add the egg and continue to beat until well combined.

Add the baking soda and salt to the flour and mix really well. Slowly add the flour mixture into the molasses mixture until well combined. Add the white chocolate chips and mix into the dough. Scoop the dough into balls (it will be very sticky) and roll into some white sugar. Place on the silpat mat about 2 inches apart.

Place into the oven and bake for 10-12 minutes. Remove the cookies from the oven and let cool for a few minutes before transferring them to a rack to cool. Enjoy.

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Old 04-25-2011, 06:06 AM
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Thai Chicken Salad


I recently had a delicious Thai chicken salad at Panera that I loved so much that I decided to recreate it at home. I used mixed greens, leftover chicken, bell pepper, edamame, shredded carrot, cilantro, wonton strips, peanuts, and a spicy peanut vinaigrette for this salad. I thought all of the flavors and textures were fantastic together - this is definitely a new favorite salad.

Thai Chicken Salad:
Recipe and photos by For the Love of Cooking
Inspired by Panera Bread Company
  • Mixed greens
  • Leftover roasted chicken, chopped
  • Orange and red bell pepper, chopped
  • Edamame
  • Carrot, shredded
  • Fresh cilantro, chopped
  • Wonton strips
  • Peanuts, chopped
  • Spicy peanut vinaigrette

Combine the mixed greens, roasted chicken, bell pepper, edamame, carrot, cilantro, wonton strips, and peanuts together. Drizzle the spicy vinaigrette on top and toss until evenly coated. Serve immediately. Enjoy.



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Old 04-25-2011, 06:07 AM
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Shredded Beef Enchiladas with Homemade Enchilada Sauce


I loved the homemade Enchilada sauce so much and I was excited to make another batch. I had a chuck roast in the freezer I needed to use up so I decided to make shredded beef enchiladas. I tried something new this time and made the enchilada sauce first then cooked the beef in the sauce so the sauce would flavor the beef and the beef would flavor the sauce. I can't tell you how delicious both the meat and the sauce turned out! I usually add beans or caramelized onions to my enchiladas but this time I wanted the beef and the sauce to be the main focus. This is one of the best batches of enchiladas I have ever made - we all loved them.


Shredded Beef Enchiladas with Homemade Enchilada Sauce:
Recipe and photos by For the Love of Cooking.net
  • 2 tbsp canola oil (divided)
  • 2 lb lean chuck roast
  • 1/2 sweet yellow onion, to taste
  • 2 tbsp chili powder (plus some to season roast)
  • 1 1/2 tsp cumin (plus some to season roast)
  • 1 tsp coriander (plus some to season roast)
  • 1/2 tsp dried oregano (plus some to season roast)
  • 1/2 tsp honey
  • Sea salt and freshly cracked pepper, to taste (plus some to season roast)
  • 3 cloves of garlic, minced
  • 1/2 cup of beef broth
  • 2 15 oz cans of diced tomatoes

Preheat the oven to 325 degrees.



Heat 1 tablespoon of canola oil in a large Dutch oven over medium high heat. Sprinkle a bit of chili powder, cumin, coriander, oregano, sea salt, and freshly cracked pepper on both sides of the roast. Once the pan is hot, add the roast and sear for about 3 minutes on each side. Remove from the pan and set aside on a plate.

Heat the remaining tablespoon of canola oil in the Dutch oven over medium heat. Add the onion and cook until tender, about 5-6 minutes, make sure you sc**** up the browned bits off the bottom of the pan. Add the minced garlic, chile powder, cumin, coriander, oregano, and honey then stir constantly for 1 minute. Add beef broth and diced tomatoes. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 15 minutes.

After the sauce has simmered for 15 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Taste and re-season if needed. Add the roast and it's juices to the sauce, spoon some of the sauce over the top of the roast then cover with a lid and place into the oven. Cook for 2-3 hours or until the beef is tender and shreds easily. Make sure to check the meat every hour and add more beef broth if the liquid is getting low.


Remove the meat from the sauce and shred with forks, removing as much as possible.

If the sauce is too thick, add a bit more beef broth and stir to combine (I added about 1 cup).

Other Ingredients:
  • Corn tortillas
  • Monterey Jack cheese, shredded
  • Cilantro, chopped
  • Sour cream


Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable. Coat the baking dish with cooking spray then pour some enchilada sauce over the bottom. Take a corn tortilla and spoon shredded beef along the center then roll and place into the pan. Repeat until finished. Add the rest of the enchilada sauce over the enchiladas. Top with cheese then cover with tinfoil and place into the oven.
Bake for 25 minutes then remove the tinfoil and continue to bake for 5 more minutes or until the cheese is melted. Remove from the oven and sprinkle the top with green onions. Serve with sour cream. Enjoy.



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Old 04-25-2011, 06:07 AM
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Herb Baked Eggs over Toast


I have been wanting to make this Ina Garten recipe ever since I first saw it. I had to adapt the recipe a bit to use what I had on hand and they turned out amazing. My husband and I loved these eggs - we especially loved the flavor the herbs and Parmesan gave to them. I served our baked eggs over toast for a delicious and light breakfast.

Herb Baked Eggs:
Adapted recipe by For the Love of Cooking.net
Original recipe by Ina Garten
  • 1 tbsp milk
  • 1 tsp ****er
  • 3 eggs
  • 1 tsp fresh chives, chopped
  • 1/2 tsp fresh thyme, leaves removed from stem
  • 1 tsp Parmesan, grated
  • Sea salt and freshly cracked pepper, to taste

Preheat the broiler for 5 minutes. Place the rack about 4-5 inches below the heat.



Add the milk and ****er to a small baking dish. Place under the broiler and cook until warm and bubbly, about 1 minute. Remove from broiler.


Crack the eggs into a small bowl, being careful to keep the yolks whole. Carefully pour the eggs into the baking dish with the milk and ****er. Sprinkle the top of the eggs evenly with the chives, thyme leaves, and Parmesan cheese then season with sea salt and freshly cracked pepper to taste.


Place under the broiler and cook for 3-4 minutes or until the whites are set but the yolks are still soft. Serve plain or on top of ****ered toast. Enjoy.


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Old 04-25-2011, 06:08 AM
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Cinnamon Swirl Bread


I saw this recipe on the Pioneer Woman's site a long time ago and looked forward to making it. My daughter wanted to bake something with me, and since she LOVES cinnamon, I thought this would be the perfect time to finally make this bread. I used my bread machine for the first portion of this recipe but if you don't have a bread machine, the Pioneer Woman's site has step by step instructions. The bread was simple to make and my daughter had a lot of fun making it. It turned out so delicious and my daughter was extremely proud of her creation.

Cinnamon Swirl Bread:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Pioneer Woman
  • 1 cup of warm milk
  • 6 tbsp of melted ****er
  • 2 eggs
  • 1/3 cup of white sugar
  • 1 tsp salt
  • 3 1/2 cups of flour
  • 2 1/2 tsp active dry yeast

Place all ingredients in the bread machine in the order listed. Select the dough cycle and press start.



Once the bread machine stops (it was one and a half hours on my machine).



Other Ingredients:
  • 1/3 cup of brown sugar
  • 2 tbsp cinnamon
  • 2 tbsp of softened ****er for smearing



Turn dough out onto a floured work surface. Roll into a neat rectangle no wider than the loaf pan you are using. Smear the dough with ****er. Combine the brown sugar with the cinnamon and spread evenly over the ****er smeared dough.

Starting at the far end, roll the dough toward you, keeping it tight and contained. Pinch the seam well to seal. Smear the loaf with a bit more ****er then place the dough, seam side down, in a loaf pan that has been coated with cooking spray. Cover with a cloth and allow to rise until doubled in size, about 2 hours.

Preheat the oven to 350 degrees. Bake for 40 minutes on the middle rack in the oven. Remove from the pan and allow the bread to cool on a wire rack. Slice and slathered with ****er. Enjoy.


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Old 04-25-2011, 06:09 AM
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Stuffed Yellow Squash


I picked up some yellow squash at the store and decided to stuff them with a bit of leftover marinara sauce, Parmesan cheese, and Italian seasoned panko crumbs. This dish couldn't be easier to make and it turned out fantastic! I think this is my new favorite way to eat yellow squash. Quick, simple, and tasty - you can't beat that!

Stuffed Yellow Squash:
Recipe and photos by For the Love of Cooking.net
  • Olive oil or cooking spray
  • 2 yellow squash
  • 1/2 cup of marinara sauce
  • 2 tbsp Parmesan cheese, grated
  • 4 tbsp Italian seasoned panko crumbs
  • Sea salt and freshly cracked pepper, to taste

Preheat the oven to 350 degrees. Coat a baking dish with a bit of olive oil or cooking spray.



Cut the yellow squash in half lengthwise then slightly scoop out the filling down the center of the zucchini. Spoon the marinara down the center of each yellow squash equally.



Next sprinkle the Parmesan cheese on top of the marinara. Finally, sprinkle the top of each yellow squash boat with the panko crumbs.



Bake in the oven for 25 minutes or until golden brown. Remove from the oven and serve immediately. Enjoy.


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Old 04-25-2011, 06:09 AM
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Chicken Puttanesca


Quick Note: I wanted to let everyone know that I am now officially on Twitter. I never planned to become a Twitterer (is that a word?) but at the request of several readers, I finally caved. Click 4loveofcooking to become a For the Love of Cooking follower on Twitter. Thanks for your support! Now, on with the recipe...


I saw this recipe in Sunset Magazine and decided to give it a try. I adapted it just a bit by using boneless skinless chicken breasts and by adding capers, extra seasonings, and fresh basil. I would have added a bit of anchovies but I didn't have them on hand. It was a quick and easy week night meal that tasted gourmet and delicious. This dish was a huge hit with my entire family and one I will making again and again.

Chicken Puttanesca:
Adapted recipe by For the Love of Cooking.net
Original recipe by Sunset Magazine - August 2010
  • 2 tsp olive oil
  • 2 boneless skinless chicken breasts
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste
  • Dried oregano, to taste
  • 1/4 tsp crushed red pepper flakes
  • 1 1/2 cups of g**** tomatoes
  • 2/3 cup of kalamata olives, pitted
  • 1 tbsp capers
  • 4 small slices of Mozzarella cheese

Preheat the oven to 425.



In an oven proof pan, heat the olive oil over medium high heat. Cut the chicken breasts in half then season each side with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Once the pan is hot, add the chicken and cook for 3-4 minutes. Flip the chicken over then add the crushed red pepper flakes, tomatoes, olives, and capers to the pan. Place into the oven and cook until the chicken is cooked through, about 15 minutes. Lay the cheese on top of each piece of chicken then continue to cook for 2 minutes. Serve with fresh basil on top. Enjoy.

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Old 04-25-2011, 06:09 AM
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Sweet and Salty Homemade Granola Bars

I wanted to make a tasty and healthy snack for my kids lunches this week so I went in search of a good granola bar recipe. I found this one on The Green Nut site that looked delicious. These granola bars were filled with oats, coconut, pistachio nuts, sunflower seeds, dried apricots, and craisins. They were very simple to make and smelled delicious while baking. I love that these bars use up ingredients I have in my pantry and that they aren't filled with a bunch of preservatives. My kids really loved these granola bars and asked me to make more - you can't beat that.

Sweet and Salty Homemade Granola Bars:
Adapted recipe by For the Love of Cooking.net
Original recipe from The Green Nut
  • 1 cup of oats
  • 1/2 cup of sweetened shredded coconut
  • 1/2 cup of salted pistachios
  • 2 tbsp of salted sunflower seeds
  • 1/4 cup of dried apricots, diced
  • 1/4 cup of craisins
  • 2 tbsp ****er
  • 1/3 cup of honey
  • 2 tbsp brown sugar
  • 1 tsp vanilla
Preheat the oven to 350 degrees. Place the oats and coconut on a baking sheet that has been lined with a silpat mat or parchment paper. Place into the oven and bake for 6-7 minutes or until the coconut and oats are toasted golden brown.

Pour the oat/coconut mixture into a bowl and add the pistachios, sunflower seeds, apricots, and craisins.

Place the ****er, honey, brown sugar, and vanilla in a small pan and and bring to a boil. Boil for 30 seconds. Pour the honey mixture over the granola mixture and stir until evenly coated.

Coat a square baking dish with cooking spray then pour the granola mixture into it. Press the mixture firmly into the baking dish using the base of a metal measuring cup.

Place into the oven and bake for 20 minutes. Remove from the oven and let cool for 10 minutes. Carefully slice into bars and let cool for another 10 minutes. Enjoy.

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Old 04-25-2011, 06:10 AM
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Cinnamon and Sugar Donut Muffins


My son and I were in the mood to do some baking so we decided to look for a tasty muffin recipe. We found this recipe online at My Adventures in Food that looked easy and super delicious. My kids love anything with cinnamon so I knew they would really love these tasty treats. My son did a great job cracking his first egg and had a fun time mixing all the ingredients together. The house smelled fantastic while these muffins were baking. My daughter was thrilled when she came home from school to this special after school snack. Needless to say, these muffins were a huge hit with both of my kids and they didn't last long.

Cinnamon and Sugar Donut Muffins:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by My Adventures in Food
  • 3/4 cup of sugar
  • 1 large egg
  • 1 1/2 cup of flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp freshly ground nutmeg
  • 1/4 cup of vegetable oil
  • 3/4 cup of milk
  • 1 1/2 tsp vanilla
  • 3 tbsp sugar
  • 1 tsp cinnamon
Preheat oven to 350 degrees. Lightly coat a muffin tin with cooking spray.

In a large bowl, beat together the sugar and egg until creamy. In a small bowl, stir together the flour, baking powder, 1 teaspoon of cinnamon, salt, and nutmeg. Pour dry mixture into the egg mixture and stir to combine. Add vegetable oil, milk, and vanilla, stirring until just combined.

Divide batter evenly into muffin tin, filling each cup about 2/3 full. Side Note: We like our muffins with a bigger muffin top so we filled our tins nearly to the top and only made 9 muffins. Bake until a toothpick inserted into the center of a muffin comes clean, about 15-18 minutes. Let cool for 3-5 minutes, then remove muffins from tin. In a small bowl, combine 1 teaspoon of cinnamon and 3 tablespoons of sugar. While the muffins are still warm, roll each one in the mixture, coating all sides with the cinnamon sugar.

Let the cinnamon and sugar coated muffins cool on a wire rack before serving. Enjoy!

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Old 04-25-2011, 06:11 AM
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Pork Medallions Smothered in a Mushroom and Shallot Gravy


I had a pork tenderloin and some cremini mushrooms in the refrigerator that needed to be cooked so I decided to combine the two to make this dish. I cut the tenderloin into medallions and simply seasoned them with sea salt, freshly cracked pepper, and garlic powder then cooked them in a bit of olive oil. I made a gravy in the same pan with a bit of ****er, mushrooms, shallots, and chicken stock. The meat was tender and tasted fantastic in the gravy. This dish was enjoyed by my whole family - my daughter asked for the leftovers for her lunch the following day.

Pork Medallions Smothered in a Mushroom and Shallot Gravy:
Recipe and Photos by For the Love of Cooking.net
  • 1 tbsp olive oil
  • 1 pork tenderloin, cut into 1 inch thick medallions
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste
  • 1 tbsp ****er
  • 8 oz of cremini mushrooms, sliced
  • 1 shallot, sliced thinly
  • 2 cloves of garlic, minced
  • 1 tbsp flour
  • 1 cup of chicken broth

Heat the olive oil in a large s****et over medium high heat. Remove the silver skin from the pork tenderloin, then cut into 1 inch thick medallions. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the hot s****et and cook for 4-5 minutes on each side or until golden brown. Remove the pork from the s****et and set aside on a plate then cover with a tinfoil tent.




Add the ****er to the same s****et over medium high heat then add the mushrooms. Cook, stirring occasionally for 3-4 minutes; add the shallots and cook, stirring frequently, for 2-3 minutes or until tender. Add the minced garlic and cook, stirring constantly, for 1 minute then add the flour. Stir the flour into the mushroom mixture until evenly coated. Add the chicken broth and stir constantly for 1 minute, making sure to sc**** up the browned bits from the pan. Season with sea salt and freshly cracked pepper, to taste. Add the pork medallions and their juices back to the pan and cook over low for 1 minute or until the pork is warmed through. Serve the medallions smothered in the gravy. Enjoy.


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Old 04-25-2011, 06:11 AM
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Parmesan Roasted Fennel


I recently picked up some fennel at the grocery store and I planned to roast it with some carrots but I found this recipe on the Food Network and decided to give it a try instead. It was very simple to make and tasted fantastic. I loved the tender fennel with the salty Parmesan cheese - they were a perfect combination. My kids didn't love it but my husband and I sure did.

Parmesan Roasted Fennel:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Food Network
  • 1 tbsp olive oil
  • 2 fennel bulbs, sliced horizontally
  • Sea salt and freshly cracked pepper, to taste
  • Shaved Parmesan cheese
  • 1 tsp fennel fronds

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray.



Slice the fennel then place into a bowl. Drizzle the olive oil onto the fennel slices and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly. Place the fennel slices into the baking dish. Sprinkle the shaved Parmesan all over the fennel slices.


Place into the oven and roast for 35-40 minutes or until tender. Serve immediately with the fennel fronds sprinkled on top. Enjoy.


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Old 04-25-2011, 06:11 AM
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Barbecue Chicken Pizza Braid

I wasn't feeling well and had no desire to cook a meal but alas my family still needed to be fed. I found pizza dough in my refrigerator that needed to be used up so I decided to make another pizza braid. I grabbed the leftover meat from the Simply Roasted Chicken and tossed it with some barbecue sauce. I layered the pizza dough with barbecue sauce, mozzarella cheese, chicken, fresh cilantro, and red onion before braiding it. It was quick and simple to make and the whole family enjoyed it.

Barbecue Chicken Pizza Braid:
Recipe and photos by For the Love of Cooking.net
  • Cornmeal
  • Pizza dough
  • Barbecue Sauce
  • Mozzarella cheese, shredded
  • Roasted chicken, chopped
  • Fresh cilantro, chopped
  • Red onion, sliced thinly

Place the pizza dough onto a floured surface and let it sit at room temperature for 20 minutes.


Preheat the oven to 400 degrees.

Place a silpat mat (or large baking tray) on the counter and coat with cooking spray and sprinkle the top with a bit of cornmeal. Roll (or spread) the dough out on top of the silpat mat into a rectangle. Drizzle a bit of sauce on top of the chicken and mix until evenly coated. Spoon some of the barbecue sauce down the center of the pizza dough, add slices of chopped mozzarella to the sauce followed by the chicken, cilantro, and red onion. Note: Don't use too much sauce or your pizza braid will be a bit soggy.

Cut even slits on both sides of the filling with a pizza cutter. Starting at one end, fold alternating strips at an angle across filling.

Once you have completed the braid carefully place the silpat mat onto a baking sheet.


Place into the oven and bake for 25-30 minutes. Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy.

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Old 04-25-2011, 06:12 AM
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Simply Roasted Chicken


It was another cold and rainy day so I decided to roast a chicken for dinner. There is something so comforting about roasted chicken and this one turned out perfect. I simply seasoned it with sea salt, pepper, garlic powder, and paprika before roasting it in the oven. It turned out moist, tender, and so delicious!


Simply Roasted Chicken:
Recipe and photos by For the Love of Cooking.net
  • 1 5lb chicken
  • Olive oil cooking spray
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste
  • Paprika, to taste
  • Handful of fresh parsley
  • 8-10 cloves of garlic
  • 1/2 sweet yellow onion, cut into wedges
Preheat the oven to 425 degrees.


Remove chicken giblets out of the cavity and rinse the chicken. Pat dry with paper towels then coat the chicken with olive oil cooking spray and season the entire bird with sea salt, freshly cracked pepper, garlic powder, and paprika to taste.


Season the inside of the cavity with sea salt, freshly cracked pepper, garlic powder, and paprika to taste then place the onion, garlic cloves, and parsley into the cavity. Place the bird on a roasting rack in a roasting pan.


Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least 10 minutes before carving. Enjoy.



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Old 04-25-2011, 06:13 AM
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Parmesan Roasted Asparagus Topped with a Poached Egg


I just love eggs with asparagus lately and I can't seem to get enough of the combination. I made this recipe for lunch this week to use up the last few spears of asparagus that I had in the refrigerator. I simply seasoned the asparagus with olive oil cooking spray, sea salt, freshly cracked pepper, then topped it with some shaved Parmesan. I roasted the asparagus in the oven until it was fork tender then put a poached egg on top. This lunch was quick, easy, healthy, and it tasted fantastic. I am looking forward to making this again... SOON.

Parmesan Roasted Asparagus Topped with a Poached Egg:
Recipe and photos by For the Love of Cooking.net
  • Olive oil cooking spray
  • 5 spears of asparagus
  • Sea salt and freshly cracked pepper, to taste
  • Parmesan cheese, shaved or shredded
  • 1 egg

Preheat the oven to 400 degrees. Coat a small baking dish with cooking spray then add the asparagus. Spray the asparagus with a touch of olive oil cooking spray then season with sea salt and freshly cracked pepper, to taste. Sprinkle the top of the asparagus with Parmesan cheese then place into the oven and roast for 5-7 minutes or until fork tender. Remove from the oven and place onto a serving plate.


While the asparagus is roasting, add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft.




Place the poached egg on top of the Parmesan roasted asparagus then season the egg with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.


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Old 04-25-2011, 06:13 AM
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Vegetable, White Bean, and Orzo Soup


I had a busy day and didn't have a lot of time to make dinner so I decided to use up what I had on hand and make a big pot of soup. I found carrots, zucchini, squash, spinach, and onion in the refrigerator (and luckily my neighbor had some celery I could have - thanks Cheryl!). I found some white beans and orzo in the cupboard and decided to throw them in the soup too. It was quick and super easy to make and tasted fantastic. I served my soup with feta cheese sprinkled on top but my kids preferred it without cheese.

Vegetable, White Bean, and Orzo Soup:
Recipe and photos by For the Love of Cooking.net
  • 1-2 tsp of olive oil
  • 1/2 sweet yellow onion, diced
  • 3 carrots, diced
  • 3 stalks of celery, diced
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 2 cloves of garlic, minced
  • 6 cups of chicken broth
  • 1 15 oz can of diced tomatoes, drained
  • 1 15 oz can of cannellini beans, drained
  • Sea salt and freshly cracked pepper, to taste
  • 1 cup of zucchini, diced
  • 1 cup of yellow squash, diced
  • 2 cups of baby spinach
  • Feta cheese, garnish

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes; add the minced garlic and cook for one more minute, stirring constantly. Add the broth, tomatoes, beans, and sea salt and freshly cracked pepper, to taste then cover with a lid and cook for 30-40 minutes, or until the veggies are tender. Add orzo and cook for 8 minutes then add the zucchini, yellow squash, and spinach. Taste and re-season if needed. Cook for 2 minutes then ladle into bowls. Top each bowl of soup with feta cheese and serve immediately. Enjoy.



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Old 04-25-2011, 06:14 AM
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Crusty Italian Bread


I wanted to make a loaf of bread to serve with the Beef and Mushroom Ragu over Rigatoni. I decided to try a different recipe other than my French bread. I found this recipe online at Allrecipes and when I saw all of the great reviews for this Italian bread, I was excited to give it a try. I halved the recipe because I only wanted one loaf. It turned out absolutely delicious and paired nicely with the rigatoni and a green salad.

Crusty Italian Bread:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Allrecipes
  • 2/3 cup of warm water
  • 3/4 tsp olive oil
  • 3/4 tsp salt
  • 1 1/2 tsp brown sugar
  • 2 cups of flour
  • 1 1/8 tsp yeast
  • Cornmeal
  • 1 egg + 1 tbsp water

Place the water,olive oil, salt, brown sugar, flour, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.


Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then roll up jelly roll style and pinch the seam closed. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.



Preheat the oven to 375 degrees. Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice a long single cut down the center of the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 30-35 minutes or golden brown and the loaf sounds hollow when tapped on the bottom.


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Old 04-25-2011, 06:14 AM
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Beef and Mushroom Ragu over Rigatoni


We woke up to a dreary, cold, and rainy day which made me want comfort food. I had lean chuck roast to use up so I decided to make a ragu sauce with mushrooms. Ragu sauce is typically made with red wine but I didn't have any on hand and I didn't feel like going to the grocery store so I substituted beef broth. I cooked the sauce in the oven for 4 hours until the meat was shredded and tender. The sauce was so flavorful and delicious! I loved this dinner and so did the rest of my family.

Beef and Mushroom Ragu over Rigatoni:
Recipe and photos by For the Love of Cooking.net
  • 1 tbsp olive oil, divided
  • 1 sweet yellow onion sliced into strips
  • 7-8 cloves of garlic, chopped
  • 8 oz cremini mushrooms, sliced thickly
  • 1 tsp fennel seeds, crushed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp crushed red pepper
  • 2 lbs of lean chuck roast, cubed and trimmed of most of the fat
  • Sea salt and freshly cracked pepper, to taste
  • 28 oz can of whole plum tomatoes and juices, crushed by hand
  • 2 cup of beef broth
  • 10 oz of rigatoni, cooked per instructions
  • Parmesan cheese

Preheat the oven to 325 degrees.



Heat 1/2 a tablespoon of olive oil in a large Dutch oven. Add the onion and cook for 2 minutes, stirring often. Add the garlic, mushrooms, crushed fennel seeds, basil, oregano, and crushed red pepper. Cook, mixing often, for 2-3 minutes. Remove the mixture from the Dutch oven and set aside. Add the remaining 1/2 tablespoon of olive oil to the Dutch oven. Once it is HOT add the cubed beef; season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally for 3-4 minutes or until browned. Add the mushroom and onion mixture back into the Dutch oven. Add the tomatoes, crushing them by hand, and their juices; add the beef broth and stir the mixture. Cover with a lid and place into the oven for 4 hours or until the beef is tender and shredded. Taste the sauce and re-season if necessary.


Cook the rigatoni per instructions making sure to season the water well with sea salt. Drain and place into a serving dish. Spoon the ragu over the top and finish with a bit of Parmesan cheese. Serve immediately. Enjoy.


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Old 04-25-2011, 06:15 AM
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Banana, Strawberry, and Orange Muffins


I made these for breakfast recently and they were a huge hit with my family, especially my husband who ate four in one sitting. I had some strawberries and bananas that really needed to be used up and I thought some orange juice and zest would make these muffins extra delicious - I was right. The strawberries were a bit tart so I sliced them up then added 1 tablespoon of sugar to them then mixed until evenly coated; I let them sit for 15 minutes until they sweetened up. These muffins were super simple to make and made my entire family very happy... you can't beat that!

Banana, Strawberry, and Orange Muffins:
Recipe and photos by For the Love of Cooking.net
  • 2 1/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large ripe bananas, mashed
  • 2 eggs
  • 2/3 brown sugar
  • 1/2 cup ****er, melted
  • 1 tbsp vanilla
  • 1 1/2 tbsp fresh orange juice (1 used one orange)
  • 1 1/2 cups of strawberries, sliced (add a bit of sugar if they are tart)
  • 1 tbsp grated orange zest, divided
  • 3 tbsp sugar

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour, baking powder, salt, and 1/2 tablespoon of orange zest together in a small bowl.


Using an electric mixer, beat together the bananas, eggs, brown sugar, melted ****er, fresh orange juice, and vanilla until well blended. Stir in the dry ingredients until just combined then carefully add 1 cup of sliced strawberries and gently mix together. Scoop the batter evenly into the muffin tray. Sprinkle the remaining strawberries evenly over the tops of each muffin, making sure to push them down a bit.


Combine the sugar and remaining tablespoon of orange zest together and sprinkle evenly on top of each muffin.


Place into the oven and bake for 25-27 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack for a few minutes. Enjoy.


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Old 04-25-2011, 08:09 AM
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Happy St. Patrick's Day!

I hope you all have a festive, fun, and safe St. Patrick's Day! Here are a few recipes to help you make your day a little more tasty. Cheers!!



Corned Beef, Sautéed Cabbage, and Roasted Potatoes and Carrots ~ The perfect St. Patrick's Day meal.



Cottage Pie ~ Hearty, filling, and totally comforting.



Beef and Barley Stew ~ Perfect for a cold and rainy day... this stew will warm you right up.



Potato Leek Soup ~ No St. Patrick's Day is complete without potatoes. This soup is light, filling, and delicious.



Corned Beef Hash ~ A great way to use up that extra corned beef.
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Old 04-25-2011, 08:10 AM
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Shredded Pork and Caramelized Onion Tostada

I had leftover shredded pork from the enchiladas that I couldn't wait to use again. Did I happen to mention on the last post that this was the BEST shredded pork I have ever made? It was so tender, juicy, and flavorful - I couldn't get enough. Anyway, I decided to make a tostada for lunch using the shredded pork and caramelized onions. I loved the tender pork with the sweetened onions and crisp tortilla - it was the perfect combination of flavors and textures. This tostada was so delicious I made it for lunch the following day too.

Shredded Pork and Caramelized Onion Tostada:
Recipe and photos by For the Love of Cooking.net
  • 1-2 tsp olive oil
  • 1/2 sweet yellow onion, sliced thickly
  • Sea salt, to taste
  • Corn tortilla
  • Refried beans
  • Shredded pork
  • Monterey Jack cheese, shredded
  • Mixed greens
  • G**** tomatoes, sliced
  • Green onions
  • Sour cream


Heat the olive oil in a s****et over medium heat. Add the onions and cook, stirring often for 5-6 minutes or until golden brown and tender. Season with sea salt, to taste. Remove from the pan and set aside. Coat the same s****et with cooking spray and add the corn tortilla. Cook for 3 minutes on each side or until golden brown and crisp. Remove from the s****et.

Heat the refried beans and leftover shredded pork in the microwave until hot. Spread the beans on the crisp tortilla, then add the shredded pork followed by some shredded Monterey Jack cheese. Next add the mixed greens, sour cream, tomatoes, green onions, and a little more cheese. Serve with your favorite salsa and eat immediately. Enjoy.

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Old 04-25-2011, 08:10 AM
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Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce


I picked up a pork shoulder at the grocery store recently and decided to make a big batch of shredded pork. I simply seasoned it with sea salt, freshly cracked pepper, cumin, garlic powder, dried oregano, and coriander. I seared the meat on medium high heat then cooked it low and slow in the oven with some chicken broth, chopped garlic, chopped cilantro, and chopped Anaheim pepper for 6 hours, until it was tender and shredded easily. The pork was so fantastic! It had a wonderful flavor and was really tender and juicy. I used the shredded pork to make enchiladas with a bit of Monterey jack cheese and homemade enchilada sauce. They were some of the best enchiladas I have ever made!

Shredded Pork and Monterey Jack Enchiladas with Homemade Enchilada Sauce:
Recipe and photos by For the Love of Cooking.net
  • 2 tsp olive oil
  • Pork shoulder, trimmed of fat
  • Sea salt and freshly cracked pepper, to taste
  • Cumin, to taste
  • Garlic powder, to taste
  • Coriander, to taste
  • Dried oregano, to taste
  • 2 cups of chicken broth
  • Handful of cilantro, chopped
  • 6 cloves of garlic, chopped
  • 1 Anaheim pepper, seeded and chopped

Side note: I didn't measure the seasonings (sorry). I just sprinkled them all over the pork shoulder evenly.



Preheat the oven to 300 degrees.


Heat the olive oil a Dutch oven over medium high heat. Season the pork shoulder, to taste, evenly on all sides. Once the pan is hot, sear the pork shoulder on all sides for 4-5 minutes or until it has a golden brown crust. Add the chicken broth, cilantro, garlic, and Anaheim pepper to the Dutch oven. Cover with a lid and place into the oven for 3 hours. Turn the pork shoulder over and cook for an additional 2-3 hours or until the pork shoulder shreds easily and is very tender and juicy. Remove as much of the fat as possible then shred the meat with two forks. Set aside.


Remaining Ingredients:
  • Corn tortillas
  • Monterey Jack cheese
  • Enchilada sauce
  • Sour cream
  • Green onion, diced


Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable. Coat the baking dish with cooking spray then pour some enchilada sauce over the bottom. Take a corn tortilla and spoon shredded pork along the center then roll and place into the pan. Repeat until finished. Add the rest of the enchilada sauce over the enchiladas. Top with cheese then cover with tinfoil and place into the oven.


Bake for 25 minutes then remove the tinfoil and continue to bake for 5 more minutes or until the cheese is melted. Remove from the oven and sprinkle the top with green onions. Serve with sour cream. Enjoy.


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Old 04-25-2011, 08:11 AM
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Red Enchilada Sauce


I found this Bobby Flay recipe in the October 2010 Food Network Magazine. I've never been a fan of canned enchilada sauce so I was excited to give this recipe a try. I adapted the recipe a bit by using less oil, less chili powder, adding coriander, and using less honey. It was thick and so flavorful! My daughter thought it was "okay" but the rest of us thought it was FANTASTIC. It was so simple to make and it tastes so much better than canned sauce. This sauce would be wonderful on enchiladas, tacos, and huevos rancheros.
Red Enchilada Sauce:

Adapted recipe by For the Love of Cooking.net
Original recipe by Bobby Flay - Food Network Magazine
  • 1 tbsp canola oil
  • 1 small sweet yellow onion, diced
  • 3 cloves of garlic, minced
  • 2 tbsp chile powder
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp oregano
  • 1 28 oz can of whole tomatoes
  • Sea salt and freshly cracked pepper, to taste
  • 1 tsp honey

Heat the canola oil in a sauce pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute. Add tomatoes (crushed by hand) and juice. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 30 minutes.


After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. Taste and re-season if needed. Enjoy.

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Old 04-25-2011, 08:11 AM
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Turkey Italian Sausage and Mushroom Pizza Braid


I didn't feel like making a big dinner so I decided to grab a few ingredients from the grocery store to make a homemade pizza. Instead of a regular pizza my kids and I decided to make a pizza braid. It only took a few extra minutes to make but was totally worth it! It not only looked really pretty it tasted delicious too. I planned on using just sausage and mushroom for the filling but my kids talked me into using pineapple too. This pizza braid was quick and easy to make and was a huge hit with the whole family... especially my kids who thought it was really cool.

Turkey Italian Sausage and Mushroom Pizza Braid:

Recipe and photos by For the Love of Cooking.net
  • 2 tsp olive oil
  • 3 turkey Italian sausage links, casings removed
  • 1/2 sweet yellow onion, diced
  • 8 oz of ****on mushrooms, sliced
  • 1 tsp fennel seeds, crushed
  • Sea salt and freshly cracked pepper, to taste
  • Cornmeal
  • Pizza dough
  • Pizza sauce
  • Mozzarella cheese, shredded
  • Pineapple tidbits
  • Dried basil, to taste

Place the pizza dough onto a floured surface and let it sit at room temperature for 20 minutes. Preheat the oven to 400 degrees.



Heat the olive oil in a large s****et over medium high heat. Add the sausage (removed from casings) to the s****et and cook for 3 minutes, making sure to break up the sausage into crumbles. Add the onion, mushroom, crushed fennel seeds, sea salt, and freshly cracked pepper, to taste. Cook for an additional 5-6 minutes, stirring often, or until the sausage is cooked through and the mushrooms and onions are tender. Set aside.


Place a silpat mat (or large baking tray) on the counter and coat with cooking spray and sprinkle the top with a bit of cornmeal. Roll (or spread) the dough out on top of the silpat mat into a rectangle. Spoon the sauce down the center of the rectangle followed by the meat filling, pineapple, and cheese. Note: Don't use too much sauce or your pizza braid will be a bit soggy.

Cut even slits on both sides of the filling with a pizza cutter. Starting at one end, fold alternating strips at an angle across filling.


Spray the top of the pizza braid with olive oil cooking spray then sprinkle with a bit of dried basil.


Carefully place the silpat mat onto a baking sheet then place into the oven and bake for 30-35 minutes. Remove from the oven and let cool for a few minutes before slicing and serving. Enjoy.


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Old 04-25-2011, 08:11 AM
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Toffee Crunch Dip with Apple Slices


This recipe is from my sister Dana. She makes this dip for holidays, birthdays, and tailgating for the BSU Bronco football games. It's always a huge hit when she makes it and never lasts long. The dip itself is sweet, creamy, and crunchy and it pairs perfectly with the crispy and tart apple slices. It's extremely quick and easy to make and will make all of your guests very happy. Thanks for the great recipe Dana.
Toffee Crunch Dip with Apple Slices:
Recipe and photos by For the Love of Cooking.net
Original recipe by my sister Dana
  • 8 oz cream cheese (I used 1/3 less fat)
  • 1/2 cup of brown sugar
  • 1/4 cup of white sugar
  • 1 tsp vanilla
  • 4 oz Heath toffee bits
  • Red apples, sliced
  • Green apples, sliced

Combine the cream cheese, brown sugar, white sugar, and vanilla together until mixed thoroughly. Add most of the toffee bits and stir. Sprinkle the top with the remaining toffee bits. Serve immediately with sliced apples. Enjoy.



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Old 04-25-2011, 08:12 AM
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Flaky ****ermilk and Chive Biscuits


I made some flaky biscuits to go with the Cheese and Potato Soup I was serving for dinner recently. I decided to add chopped chives to the biscuits because I thought they would pair nicely with the soup. I loved the flavor the chives gave to these flaky biscuits and they tasted so fantastic dipped in the cheesy soup. They were simple to make and turned out flaky and delicious - a big hit with all of us.


Flaky ****ermilk and Chive Biscuits:
Recipe and photos by For the Love of Cooking.net
Original recipe by Myrecipes and Cooking Light ~ 2008
  • 2 1/4 cups of flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 tbsp ****er
  • 3/4 cup of low fat ****ermilk
  • 2 tbsp honey
  • 2 tbsp fresh chives, chopped

Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.


Combine the flour, baking powder, and salt together in a bowl. Cut in the ****er with a pastry blender or two knives until the mixture resembles course meal. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the ****ermilk, honey, and chives then whisk until well blended. Add the ****ermilk mixture to the flour mixture and stir until mixed.


Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle.


Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again.
Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet.


Bake for 10-12 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with ****er. Enjoy.

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Old 04-25-2011, 08:12 AM
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Mixed Greens with Apples, Sunflower Seeds, and Croutons with a White Cheddar and Chive Vinaigrette


My friend Kyle found a new vinaigrette that was filled with white cheddar and chives so we put together a very simple salad using mixed greens, apple, sunflower seeds, and croutons to go with the Cheese and Potato Soup we were having for dinner. The dressing was a bit sweet and tangy with a wonderful white cheddar and chive flavor and it paired nicely with the simple salad. I typically wouldn't post a dish like this because it's not much of a recipe but this salad and vinaigrette was so delicious that I had to share it with you.

Mixed Greens with Apples, Sunflower Seeds, and Croutons with a White Cheddar and Chive Vinaigrette:
Photos by For the Love of Cooking.net
Recipe by Kyle Smith
  • Mixed greens
  • Apple, sliced
  • Sunflower seeds (salted)
  • Herb croutons
  • White cheddar and chive vinaigrette (made by Riverhouse)

Combine the mixed greens together with the sliced apple, sunflower seeds, and croutons. Drizzle the salad the white cheddar and chive vinaigrette and toss until evenly coated. Serve immediately. Enjoy.



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Old 04-25-2011, 08:13 AM
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Cheese and Potato Soup


We were having friends over for dinner and I wanted to make something warm and comforting since it was a very cold and rainy day. I found this cheese and potato soup on Mary's site called One Perfect Bite that looked delicious, easy, and perfect for dinner. It was super simple to make, smelled delicious while cooking, and tasted creamy, cheesy, and fantastic. We all loved the soup, including all of the kids. Thanks for a terrific recipe Mary.


Cheese and Potato Soup:
Adapted recipe by For the Love of Cooking.net
Original recipe by Mary at One Perfect Bite
  • 1 tsp olive oil
  • 1-2 tbsp ****er
  • 3/4 cup of sweet yellow onion, diced
  • 3/4 cup of celery, diced
  • 8 cups of russet potatoes, peeled and diced
  • 6 cups of chicken broth
  • Sea salt and white pepper, to taste
  • 1 1/2 cups of half and half (I used fat free)
  • 10 oz sharp cheddar cheese, grated
  • 1/2 tsp sugar
  • Chives, chopped for garnish
  • Bacon, chopped for garnish
  • Cheddar cheese, shredded for garnish

Heat the olive oil and ****er in a large Dutch oven over medium low heat. Add the onions and celery and cook for 5-6 minutes, stirring often, until tender. Do not let the onions brown. Add the potatoes, chicken broth, sea salt and white pepper, to taste. Simmer over medium low heat for 30 minutes.



Once the potatoes are tender, mash them slightly with a potato masher, leaving most of them in chunks. Reduce heat to low then stir in the half and half, cheese, and sugar to the soup. Stir until the cheese has completely melted and dissolved into the soup. Taste and re-season with salt and white pepper, if needed. Simmer slowly for 10-15 minutes, making sure not to let the soup boil. Serve topped with chives, bacon, and more cheddar cheese. Serve immediately and enjoy.


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Old 04-25-2011, 08:13 AM
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Vegetable Pot Stickers


I found this recipe from Ming Tsai on the Food Network site and couldn't wait to make them. It was a bit time consuming but so worth it because they turned out fantastic. These were truly the best tasting pot stickers I have ever had. To save time, I used a gyoza dipping sauce and sweet chili sauce that I already had in the refrigerator for dipping. My whole family really loved these pot stickers, especially my daughter, who could have eaten the whole batch by herself. I served these vegetable pot stickers with the Asian Style Pork Chops and Sesame Green Beans for a healthy and delicious dinner. I highly recommend this recipe.

Vegetable Pot Stickers:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ming Tsai ~ Food Network
  • 2 tsp canola oil
  • 1/2 small red onion, diced
  • 1 cup shitake mushrooms, sliced
  • 1 cup of white savoy cabbage, chopped finely
  • 1 cup of carrots, shredded
  • 1/4 cup of chives, chopped
  • 1 tbsp fresh ginger, minced
  • 1 clove of garlic, minced
  • Sea salt and white pepper, to taste
  • 1 tsp sesame oil
  • 1/4 cup chopped cilantro
  • 20 round gyoza wraps
  • Olive oil cooking spray
  • Water

Heat the canola oil in a large s****et over medium heat. Once it is hot add the onion and mushrooms and cook for 3-4 minutes; add the cabbage, carrots, chives, ginger, and garlic. Season with sea salt and white pepper, to taste and cook for 2-3 minutes, stirring often. Taste and re-season if needed. Set aside to let the mixture cool down. Once the mixture has cooled, add the sesame oil and cilantro then mix well.



Spread out the pot sticker wraps onto wax paper then scoop a small teaspoon full of filling onto the center of each wrap.


Wet the top of each pot sticker wrap with a baster brush dipped in water. Fold the pot sticker to make a moon shape and pinch shut with 3 to 4 pleats along the side. Really make sure they are sealed, so the filling doesn't fall out. Repeat this process until all the mixture is used up.

Heat a large non stick s****et coated with cooking spray over medium high heat. Once the pan is HOT add the pot stickers, and cook until the bottoms are browned, about 3 minutes. Add 1/4 cup of water and immediately cover with a lid to steam the pot stickers. Carefully watch the pot stickers and completely evaporate the water so the bottom gets crispy again and sticks to the s****et. Serve immediately with dipping sauce. Enjoy.


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Old 04-25-2011, 08:13 AM
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Asian Style Pork Chops


I had some thick cut pork chops to use up so I went in search of a recipe online. I found this one at Life's Ambrosia that sounded simple and delicious. I adapted it just a bit by using fresh ginger, using a bit more soy sauce, using less sriracha (to make them kid friendly), and by cooking the meat in a grill pan instead of the oven. They turned out really tender, juicy, and flavorful. My whole family enjoyed these chops and they paired nicely with the homemade pot stickers (recipe to come) I made.

Asian Style Pork Chops:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Life's Ambrosia
  • 4 cloves of garlic minced
  • 2 tsp rice vinegar
  • 1 tbsp olive oil
  • 1 tsp sriracha sauce
  • 1 tbsp hoisin sauce
  • 1 tsp fresh ginger, grated
  • 2 tsp soy sauce
  • 2 thick cut boneless pork chops

Combine all of the ingredients together in a zip lock bag, mix them thoroughly, then add the pork chops and marinate in the refrigerator for at least 2 hours.



Heat the grill pan over medium high heat until hot. Coat the pan with cooking spray then add the pork chops. Cook for 5-6 minutes then flip the pork; continue cooking for 5-6 minutes or until the pork is cooked through. Let the meat rest for 5 minutes before serving. Enjoy.


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Old 04-25-2011, 08:14 AM
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Roasted Baby Potatoes with Parsley and ****er


I wanted a simple side dish to go along with the Blackened Flank Steak I served for dinner. I found some baby potatoes and parsley in the refrigerator so I decided to roast the potatoes then toss them with a bit of ****er and parsley. They tasted so delicious! We ll loved this side dish, especially my daughter whole gobbled them right up.

Roasted Baby Potatoes with Parsley and ****er:
Recipe and photos by For the Love of Cooking.net
  • 12 oz baby potatoes
  • Drizzle of olive oil
  • Garlic powder, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp ****er
Preheat the oven to 400 degrees. Coat a baking dish with cooking spray then add the baby potatoes. Drizzle the potatoes with olive oil then season with garlic powder, sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 10 minutes then toss them. Continue to roast for an additional 10-15 minutes or until tender and cooked through.


Toss the roasted potatoes with the ****er and freshly chopped parsley until evenly coated. Serve immediately. Enjoy.

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Old 04-25-2011, 08:14 AM
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Blackened Flank Steak


While perusing one of my favorite food blogs, Nibble Me This, I saw this recipe for a blackened dry rub for steaks. I had a flank steak in my fridge that I needed to use up so I decided to give this spicy rub a try. I adapted it just a bit by using less cayenne pepper and using celery salt instead of celery seed. I sprinkled it lightly on one portion of the steak so it wouldn't be too spicy for my kids. It turned out so delicious! My husband and I both loved the flavor of the spicy rub on the flank steak and the kick it gave to the meat. Thanks for a fantastic recipe Chris!

Blackened Flank Steak:
Adapted recipe by For the Love of Cooking.net
Original recipe by Chris at Nibble Me This
  • 1/2 tbsp paprika
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/4 tsp thyme
  • 1/4 tsp oregano
  • 1/4 tsp celery salt
  • Dash of cayenne
  • Flank steak

Combine the spices together and mix thoroughly. Sprinkle on each side of the flank steak.


Heat the grill pan on medium high heat and coat with olive oil cooking spray. Cook the flank steak for 3-4 minutes per side or until it's cooked to your desired degree of doneness. Let the meat rest for 5 minutes before slicing in thin slices against the grain. Enjoy.



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Old 04-25-2011, 08:15 AM
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Banana Banana Bread


I love to experiment with baking by adding fruits, chocolates, and nuts to different muffin, bread, and cookie recipes. However, sometimes I just want to bake simple recipes really focusing on the main ingredient. I had four ripe bananas to use up so I went in search of some banana recipes. I found this banana banana bread on Allrecipes.com and decided to give it a try. I adapted it a bit by adding vanilla, cinnamon, and nutmeg but otherwise followed the recipe. The banana flavor was amazing in this loaf of bread - it was moist and absolutely delicious! Sometimes, simple is best.

Banana Banana Bread:
Adapted recipe by For the Love of Cooking.net
Original recipe by Shelley on Allrecipes.com
  • 1/2 cup of ****er, softened
  • 3/4 cup of brown sugar
  • 2 eggs
  • 2 1/3 cups of mashed overripe bananas (I used 4)
  • 1 tsp vanilla
  • 2 cups of flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp fresh nutmeg, grated

Preheat the oven to 350 degrees then coat a 9x5 loaf pan with cooking spray.



In a large bowl, beat together the ****er and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.


In a separate bowl, combine the flour, baking soda, cinnamon, salt, and fresh nutmeg together, mix well.


Add the flour mixture into the banana mixture and stir until just combined. Pour the batter into the prepared loaf pan.


Bake for 55-60 minutes or until a tester inserted in the center comes out clean. Let the bread cool in pan for 10 minutes then turn out onto a wire rack. Slice and slather with ****er. Enjoy!


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Old 04-26-2011, 05:07 AM
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Caramelized Mushroom, Onion, Asparagus and Extra Sharp White Cheddar Omelet


I love to make omelets because they are quick, simple, and you can put whatever you are craving inside. I like my omelets with one egg because I love the really thin egg layer; my husband on the other hand, prefers a thicker egg layer so I make his with two eggs. I was craving an omelet for breakfast recently so I went in search of ingredients. I found some asparagus, mushrooms, onions, and extra sharp cheddar in the refrigerator that I thought would make a delicious omelet... I was right! It took minutes to make but tasted like a fancy gourmet omelet - I love that!

Caramelized Mushroom, Onion, Asparagus Omelet with Extra Sharp White Cheddar:
Recipe and photos by For the Love of Cooking.net
  • 1-2 tsp olive oil
  • 1/4 sweet yellow onion, diced
  • 5-6 mushrooms, sliced
  • 1-2 eggs (I used one for mine)
  • 1 tbsp milk
  • Sea salt and freshly cracked pepper, to taste
  • 5-6 spears of asparagus
  • Extra sharp white cheddar cheese, shredded

Heat the olive oil in a non-stick s****et over medium heat. Add the onions and mushrooms once the pan is hot. Cook, stirring occasionally, for 4-5 minutes until tender. Add the asparagus spears to the s****et and continue cooking for 4-5 minutes until the mushrooms and onions are caramelized and the asparagus is tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the s****et and set aside for later use.


Clean the s****et out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one or two eggs into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the s****et and swirl so the pan is evenly coated with egg.


Once your egg is starting to set, spoon on the mushroom, onion, and asparagus filling then top with the shredded cheese.


Move the s****et to the oven and place on the top rack (don't put the handle in the oven if it's not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.




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Old 04-26-2011, 05:07 AM
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Mint Chocolate Pixies


My son and I decided to make some chocolate pixies with mint since it was cold and rainy outside today. They were super simple and fun to make and they made the house smell fantastic. My son loved them and my daughter told me they are her new VERY favorite cookie EVER. I must say, they turned out moist, minty, and so delicious.

Mint Chocolate Pixies:
Recipe and photos by For the Love of Cooking.net
  • 4 1 oz squares of UNSWEETENED chocolate
  • 1/4 cup of unsalted ****er
  • 4 large eggs
  • 2 cups of white sugar
  • 2 tsp of vanilla extract
  • 2 tsp of peppermint extract
  • 2 cups of flour
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • 1/4 cup of powdered sugar

Melt the ****er and chocolate in a large glass bowl in the microwave.


Add eggs, one at a time, beating at medium speed. Gradually add the sugar, vanilla, and mint extract. Combine flour, baking powder and salt in a bowl - mix thoroughly. Slowly add the flour mixture into the chocolate mixture beating at low speed until well blended. Cover and chill in the refrigerator for 2 hours.


Preheat the oven to 300 degrees. Shape the dough into small balls then roll in powdered sugar. Place the balls on a silpat covered baking sheet.


Bake for 16-18 minutes. Remove from the oven and let cool on a rack. Enjoy.




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Old 04-26-2011, 05:08 AM
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Tuscan Chicken with White Beans and Spinach


I pulled this recipe out of a Cooking Light magazine from October 2010. It looked so hearty, filling, and delicious as well as healthy. I loved that this was a one pan meal, it was simple to make, and it had very little clean up. We all enjoyed this dish... it was the perfect way to end a cold and rainy day.


Tuscan Chicken with White Beans and Spinach:
Adapted recipe by For the Love of Cooking.net
Original recipe in Cooking Light ~ October 2010
  • 4 slices of lean bacon, cooked and chopped
  • 2 tsp olive oil (divided)
  • 5 boneless, skinless chicken thighs, trimmed of any fat
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste
  • Dried basil, to taste
  • 1/2 sweet yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 15 oz can of diced tomatoes, drained
  • 1 15 oz can of white beans, rinsed & drained
  • 2 cups of baby spinach

Cook the bacon in a large s****et over medium heat. Once the bacon is cooked, drain it on a paper towel then chop it up. Remove all but 1 tsp of bacon grease from the s****et. Add 1 tsp olive oil to the bacon grease in the s****et over medium high heat. Season the chicken with sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste on both sides. Once the s****et is HOT, add the seasoned chicken thighs and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the s****et, cover with a tin foil tent, and set aside.



Add the remaining teaspoon of olive oil to the s****et over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until tender. Add the minced garlic, and cook stirring continuously for 1 minute. Add the drained diced tomatoes and white beans. Stir and cook for 4-5 minutes. Add the spinach, season with sea salt, freshly cracked pepper, and dried basil, to taste. Pour the juices from the chicken into the pan and mix well. Ladle the beans and spinach onto a serving dish then top with chicken. Serve immediately. Enjoy.


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Old 04-26-2011, 05:08 AM
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Garlicky Basmati Rice


I wanted to make a simple rice dish to serve alongside the Barbecued Chicken and Pineapple Skewers. I liked this recipe in one of my Cooking Light cookbooks because it was quick and simple to make but tastes extra flavorful and delicious. I loved the garlic flavor in this rice and the crisp green onions gave it nice texture. The skewers paired perfectly with this garlicky rice.

Garlicky Basmati Rice:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Complete Cooking Light Cookbook
  • 1 tsp olive oil
  • 4-5 cloves of garlic, minced
  • 1 cup of basmati rice
  • 2 cups of chicken broth
  • Sea salt and white pepper, to taste
  • Green onions, diced

Heat the olive oil in a large sauce pan over medium heat. Add the rice and cook for 1 minute; add the minced garlic then cook, stirring frequently for 1 minute, being careful not to burn the garlic. Add the chicken broth and season the water with a bit of sea salt and white pepper, to taste; bring to a boil.


Cover, reduce heat, and cook over medium low for 20 minutes. Remove from heat and don't touch for 5 minutes. Add the green onions and mix until well combined. Serve immediately. Enjoy.


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Old 04-26-2011, 05:09 AM
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Barbecued Chicken and Pineapple Skewers


I found this recipe in my Tyler Florence "Family Meal" Cookbook. This recipe looked simple, quick, and tasty so I decided to make it for dinner. I loved the flavor of the barbecue sauce and it went nicely with the chicken and pineapple. These skewers were a huge hit with my entire family, especially my daughter. I served them over garlicky basmati rice for a healthy and delicious meal.

Side Note: After many requests, For the Love of Cooking finally has a Facebook Page.


Barbecued Chicken and Pineapple Skewers:
Recipe and photos by For the Love of Cooking.net
  • 1 cup of ketchup
  • 1/4 cup soy sauce
  • 1/4 cup of honey
  • 1 tbsp yellow mustard
  • 1/4 cup packed light brown sugar
  • 2 cloves of garlic, minced
  • 1/4 lemon juiced
  • 1/2 fresh pineapple, chopped
  • 4 boneless & skinless chicken breasts, chopped
  • Sea salt and freshly cracked pepper, to taste
  • Skewers, soaked in water
  • Drizzle of olive oil


Add the ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice together in a small pan. Cook for 20 minutes over low heat, stirring often.


Thread the chicken and pineapple pieces onto the skewers, alternating the chicken and pineapple. Season with sea salt and freshly cracked pepper, to taste. Pour half of the sauce into a small bowl then brush the skewers with the sauce.


Heat a large grill pan over medium high heat and drizzle the pan with olive oil. Cook the skewers for 2 minutes on each side (4 sides) for a total of 8 minutes, or until the chicken is cooked through. Remove the finished skewers from the pan and place on a serving tray. Serve the skewers with the remaining barbecue sauce. Enjoy.


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Old 04-26-2011, 05:09 AM
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Jalapeño Chicken Sausage, Mushroom, Smoked Black Pepper White Cheddar, and Tomato Potato Crusted Quiche


What a mouthful the title of this recipe is but I am telling you, it was FANTASTIC. I wanted to make a quick and easy dinner that would appeal to both me and my husband (my kids don't eat eggs - ugh). I had some chicken jalapeño sausage, mushrooms, onions, tomatoes, and spinach as well as some smoked black pepper white cheddar cheese in the refrigerator so I thought they would make a quiche - I was right. I loved the combination of flavors and textures of the ingredients and the nice kick from the sausage and cheese. We both really, really loved this quiche. I plan on making it again and again.

Jalapeño Chicken Sausage, Mushroom, Smoked Black Pepper White Cheddar, and Tomato Potato Crusted Quiche:
Recipe and photos by For the Love of Cooking.net
  • 2 russet potatoes, peeled and grated
  • Olive oil cooking spray
  • 1 tsp Olive oil
  • 2 jalapeño chicken sausages, diced
  • 6 oz ****on mushrooms, sliced
  • 1/2 sweet yellow onion, diced
  • 1/4 cup smoked black pepper and white cheddar cheese, grated
  • 1/2 cup of fresh spinach, diced
  • 12 g**** tomatoes
  • 7-8 eggs, beaten
  • 1/4 cup of milk
  • Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Peel then shred the two potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash the shredded potatoes all over the bottom and sides of the pie pan, making sure to press them firmly. Spray with cooking spray and season with sea salt and freshly cracked pepper, to taste. Bake in the oven for 12-13 minutes. Remove from oven and set aside.
Heat the olive oil in a s****et over medium heat. Add the chicken sausage, mushrooms, and onion once the pan is hot. Cook, stirring frequently for 5-6 minutes. Spread the sausage mixture on the bottom of the quiche, add the cheese, spinach, and tomatoes. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the meat and veggies.




Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.



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Old 04-26-2011, 05:10 AM
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Parmesan, Roasted Garlic, and Basil Breadsticks


I wanted to make some breadsticks to go with the Italian Meatball Soup that I made for dinner. I found a recipe on Allrecipes that looked easy and had great reviews. I adapted the recipe a bit by using a head of roasted garlic instead of garlic powder. They bread sticks were simple to make and turned out really soft and delicious - perfect for dipping in our soup.

Parmesan, Roasted Garlic, and Basil Breadsticks:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Allrecipes.com
  • 1 head of roasted garlic (click here for recipe)
  • 1 1/8 cups of warm water
  • 2 tbsp olive oil
  • 3 tbsp Parmesan cheese
  • 2 tbsp sugar
  • 1 1/2 tsp salt
  • 2 tbsp fresh basil, chopped
  • 3 cups of flour
  • 2 tsp active dry yeast
  • 1 tbsp ****er

Roast the garlic then let cool. Once the garlic is cool, remove each clove from the peeling and chop.



Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.

Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and pour the dough onto a well floured surface. Divide dough into 20 small balls or 10 larger balls. Roll each ball into a rope then place on a baking sheet lined with a silpat mat coated with cooking spray.





Cover and let rise in a warm place until doubled in size (about 40 minutes).
Coat the breadsticks with melted ****er then place into the oven and bake for 18-22 minutes, or until golden brown.


Remove from the oven and serve immediately. Enjoy!


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Old 04-26-2011, 05:10 AM
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Italian Meatball Soup


I have a terrible sore throat and stuffy nose so I wanted to make a comforting soup for dinner. I found this recipe on The Pioneer Woman's site and decided to give it a try. I love all the ingredients in this hearty and filling soup and the meatballs turned out tender and very flavorful. It was fairly simple to make and made the house smell delicious while simmering. We all enjoyed this soup, especially my daughter.


Italian Meatball Soup:
Adapted recipe by For the Love of Cooking.net
Original recipe by The Pioneer Woman


Meatballs:
  • 1 lb lean ground beef (I used 93/7)
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped
  • 1 egg
  • 2 cloves of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • Dried oregano, to taste
Soup:

  • 1 tbsp olive oil
  • 1/2 sweet yellow onion, diced
  • 2 carrots, diced
  • 2-3 stalks of celery, diced
  • 1 cup of russet potato, peeled & diced
  • Sea salt and freshly cracked pepper, to taste
  • Dried oregano, to taste
  • 1 bay leaf
  • 8 cups of beef broth
  • 1 1/2 tbsp tomato paste
  • 2 cups of green cabbage, chopped
  • Parmesan cheese, garnish

Combine all the ingredients for the meatballs together and form small balls. Place in the refrigerator to chill for 30 minutes.



Heat the olive oil in a large Dutch oven over medium high heat. Once it's hot, add the meatballs and cook for 3-4 minutes until lightly browned all over. Remove the meatballs from the Dutch oven to a plate. Cover with tinfoil and set aside.


Turn the stove down to medium low and add the onions, carrot, celery, and potato. Cook stirring occasionally for 4-5 minutes. Add the bay leaf, beef broth, tomato paste to the Dutch oven, season with oregano, sea salt and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 hour. Add the meatballs and cabbage to the soup, taste and re-season if needed. Serve topped with freshly Parmesan if desired. Enjoy.


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Old 04-26-2011, 05:10 AM
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Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas


I had a pork tenderloin in the refrigerator and I was craving Mexican food so I decided to make pork flautas with caramelized onions, and Monterey Jack cheese. The pork was so tender, juicy and flavorful and tasted fantastic with the sweet caramelized onion, creamy cheese, and crispy flour shell. These flautas were a huge hit with my entire family, especially my daughter who kept telling me how much she loved them. I served these flautas with sour cream, guacamole, and salsa.

Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas:
Recipe and photos by For the Love of Cooking.net
  • 1 tbsp olive oil (divided
  • 1 sweet yellow onion, sliced
  • 1 pork tenderloin, diced
  • Chili powder, to taste
  • Paprika, to taste
  • Coriander, to taste
  • Garlic powder, to taste
  • Cumin powder, to taste
  • Oregano, to taste
  • Sea salt and freshly cracked pepper, to taste
  • Flour tortillas
  • Monterey Jack cheese, shredded
Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.


Heat 1/2 tablespoon of olive oil in a large s****et over medium heat. Add the onion and cook, stirring often, for 6-7 minutes until caramelized and tender. Remove from the pan and set aside.


Heat the remaining 1/2 tablespoon of olive oil in the s****et over medium HIGH heat. Once the pan is HOT add the diced pork tenderloin then season, to taste, with all of the spices. Cook for 3-4 minutes, until golden brown but not yet cooked through (it will finish cooking in the oven). Remove from the stove.


Wrap flour tortillas in wet paper towels and microwave them for 1 minute or until soft.


Place a bit of Monterey Jack cheese in the center of the tortilla first then add caramelized onion on top of the cheese, then diced pork tenderloin; roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray.


Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
Dips:
  • Guacamole
  • Sour cream
  • Salsa
Serve the flautas with a side of guacamole, sour cream, and/or salsa for dipping. Enjoy.



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Old 04-26-2011, 05:11 AM
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Margherita Pizza


We had a presentation at my kids' school for my daughter's second grade class so I needed to make a quick dinner that we could gobble up and run out the door. I used store bought dough and sauce because it was quick and easy, I threw on some sliced tomatoes, mozzarella cheese, and seasoned it with sea salt and freshly cracked pepper. I topped the baked pizza with fresh basil. It was absolutely delicious and the entire family enjoyed it. If you need a fast and simple meal... this recipe is for you.

Margherita Pizza:
Recipe and photos by For the Love of Cooking.net
  • Cooking spray
  • Corn meal
  • Pizza dough
  • Pizza sauce
  • Mozzarella cheese, sliced
  • Tomatoes, sliced
  • Sea salt and freshly cracked pepper, to taste
  • Fresh basil

Remove the dough from the bag onto a floured surface. Let sit for 20 minutes.


Preheat the oven to 425 degrees. Spread dough on a pizza sheet that has been coated with cooking spray and a sprinkle of corn meal. Spoon the sauce on the dough and spread evenly. Top the sauce with slices of mozzarella and tomato slices then season with sea salt and freshly cracked pepper, to taste.


Place into the oven and bake for 15-20 minutes or until cheese is bubbling and the crust is golden brown. Add the fresh basil then slice. Enjoy.



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Old 04-26-2011, 05:11 AM
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Poached Eggs on Roasted Garlic French Bread with Bacon, Asparagus, and Tomatoes




Do you like eggs? Asparagus? Tomatoes? Bacon? If so then... You. Must. Make. This. Recipe!!


My son had a play date after school so I had time to make a special lunch just for me. I roasted the bread, asparagus, tomatoes, and bacon in the oven. I layered the bread with the bacon, asparagus, and tomatoes then served a poached egg on top. It was truly mouth watering and I enjoyed every single bite. I actually loved it so much I made it for lunch the following day too. This is by far my very favorite egg dish and I have a feeling I will be making it again very soon. I highly recommend this recipe for breakfast, lunch, or dinner!


Poached Eggs on Roasted Garlic French Bread with Bacon, Asparagus, and Tomatoes:
Recipe and photos by For the Love of Cooking.net
  • 1 thick slice of Roasted Garlic French Bread (or your favorite bread)
  • 2 slices of bacon (I used precooked)
  • 2 thick slices of tomatoes
  • 3-4 asparagus spears, ends removed
  • Drizzle of olive oil
  • Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat (or tin foil) for easier clean up and coat it with cooking spray. Place the bread on the baking sheet along with the 2 slices of tomatoes, two slices of bacon, and the asparagus spears. Drizzle the tomatoes and asparagus with olive oil then season with sea salt and freshly cracked pepper.



Place in the oven for 5 minutes then remove the bacon, if it's cooked, and place on a paper towel. Flip the bread over and cook for an additional 4-5 minutes, or until the bread is toasted and the tomatoes and asparagus are softened and warmed through.

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft.


Layer the bread with bacon, asparagus, and tomatoes. Place the poached egg on top of the tomatoes then season with sea salt and freshly cracked pepper, to taste. Serve immediately and enjoy!




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Old 04-26-2011, 05:12 AM
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Oatmeal ****erscotch Cookies


My son wanted to make a batch of cookies and we had ****erscotch chips to use up so I went in search of a recipe. I found this one at Allrecipes that looked perfect. I halved the recipe because I didn't need such a huge batch of cookies sitting around. My son and I had fun making these tasty treats and they were a big hit with the whole family. They were especially delicious dipped in ice cold milk.

Oatmeal ****erscotch Cookies:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Allrecipes
  • 1/4 cup + 2 tbsp unsalted ****er
  • 1/4 cup + 2 tbsp white sugar
  • 1/4 cup + 2 tbsp brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup + 2 tbsp flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/3 tsp salt
  • 1 1/2 cups of rolled oats
  • 3/4 cup of ****erscotch chips

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.



Bea the ****er, white sugar, and brown sugar together in a large bowl with an electric mixer. Add the egg and vanilla then continue to beat until well combined.


Stir together the flour, baking soda, cinnamon, and salt. Gradually add the flour mixture to the ****er mixture and stir until blended. Add the ****erscotch chips and mix until combined. Drop by spoonfuls on the prepared baking sheet. Bake for 8-10 minutes in the oven, or until the edges begin to brown. Cool on a cookie rack. Enjoy.


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Old 04-26-2011, 05:12 AM
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Angel Hair Pasta with Arugula, Feta Cheese, Tomatoes, and Pine Nuts


I had some angel hair pasta to use up so I created this light, simple, and extremely tasty pasta dish for dinner. I love the salty feta cheese with the spicy arugula and crunchy nuts. The tomatoes add a nice color, flavor, and texture to the dish and the garlic and olive oil finish it off nicely. I love that this meal took 15 minute to prepare and that my entire family loved it. I served this pasta with the Roasted Garlic French Bread and a green salad for a healthy and delicious meal.

Angel Hair Pasta with Arugula, Feta Cheese, Tomatoes, and Pine Nuts:
Recipe and photos by For the Love of Cooking.net
  • 1/2 lb angel hair pasta, prepared per instructions
  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 1/2 cups of small g**** tomatoes
  • 1 cup of arugula
  • 1/4 cup feta cheese (I used low fat)
  • 2 tbsp toasted pine nuts


Prepare the angel hair pasta per instructions, making sure to season the water with salt.



Heat the olive oil in a large s****et over medium heat, add the minced garlic and sauté for 1 minute, stirring constantly. Add the g**** tomatoes and cook for 1-2 minutes. Add the cooked and drained pasta along with the arugula, feta cheese, and pine nuts. Toss until well combined. Serve immediately. Enjoy.


Note: To toast the pine nuts, simple place the pine nuts in a dry s****et over low heat and cook, stirring often, for 3-4 minutes or until golden brown.




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Old 04-26-2011, 05:13 AM
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Roasted Garlic French Bread


I loved the Crusty French Bread recipe so much I couldn't wait to make it again. I decided to halve the recipe this time (to make only one large loaf) and I added a head of roasted garlic to the mixture. This bread turned out just as delicious as the regular French bread but with a really nice roasted garlic flavor. I may add another head of garlic for an even stronger garlic flavor the next time I make it. I can't tell you how good this bread smelled while baking. This was a huge hit with my family and perfectly delicious smothered in ****er fresh from the oven.

Roasted Garlic French Bread:
Adapted recipe and photos by For the Love of Cooking.net
  • 1 cup of warm water
  • 1 tbsp olive oil
  • 1 1/2 tsp salt
  • 1 tbsp sugar
  • 3 cups of all purpose flour
  • 1 head of roasted garlic, chopped up (click here for recipe)
  • 1 1/4 tsp active dry yeast
  • Cornmeal
  • 1 egg white
  • 1 tbsp water

Prepare the roasted garlic (click link above).



Place all dough ingredients (through yeast) in the bread machine in the order listed. When you put the roasted garlic in, sprinkle it around the edges of the flour. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.

Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise asecond time, until doubled in size, about 30 minutes.




Remove the dough and place it on a floured surface and knead for 1 minute. Roll the dough into a rectangle. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, about 30 minutes.


Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the oaf. Beat together the egg white and 1 tablespoon of water then brush over each loaf with a pastry brush.



Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaf is golden brown and it sounds hollow when tapped. Remove from baking sheet and cool on wire racks. Enjoy.


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Old 04-26-2011, 05:13 AM
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Hungarian Mushroom Soup


We had a very cold and rainy day recently so I was in the mood to make soup. I found this recipe in the Moosewood Cookbook and it sounded very interesting. I wasn't sure if I would like paprika, dill, and mushrooms together in a soup but I was willing to give it a try. I am so glad I did because I absolutely LOVED it. I enjoyed the flavor and texture of this soup and the dill and paprika really made the flavors shine. My children didn't care for it but my husband loved it as much as I did and he said the leftovers were even more flavorful the next day. I highly recommend trying this soup.

Hungarian Mushroom Soup:
Adapted recipe by For the Love of Cooking
Original recipe by Moosewood Cookbook
  • 2 tsp olive oil
  • 2 cups sweet yellow onion, diced
  • 8 oz ****on mushrooms, sliced
  • 8 oz cremini mushrooms, sliced
  • 1 tsp dill weed
  • 1 tbsp paprika
  • 1 tbsp soy sauce
  • 2 tbsp ****er
  • 3 tbsp flour
  • 1 cup of 2% milk
  • 2 cups of vegetable or chicken stock (divided)
  • 2 tsp fresh lemon juice
  • 1/2 cup sour cream
  • Sea salt and freshly cracked pepper, to taste
  • Parsley for garnish

Heat the olive oil in a large Dutch oven over medium heat. Add the onions then cook for 2 minutes. Add the mushrooms, dill, paprika, soy sauce, and 1/2 cup of stock, stir until well combined then cover with a lid and simmer for 15 minutes. Remove the mushroom mixture and liquid from the Dutch oven to a bowl, set aside.



Heat the ****er in the Dutch oven, add the flour once the ****er has melted then whisk until creamy for a few minutes. Slowly add the milk while whisking until well combined. Cook, stirring frequently, for 5-7 minutes, or until thick. Add the mushroom mixture and juices along with the remaining stock to the flour mixture; stir until well combined. Cover with a lid and simmer for 10-15 minutes.


Just before serving, add the lemon juice, sour cream, and season with sea salt and freshly cracked pepper, to taste. Serve garnished with parsley. Enjoy!


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Old 04-26-2011, 05:14 AM
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Super Bowl Snack Ideas

Although I am not a huge football fan (sorry to all you football lovers), I am a huge fan of gathering together with friends to share some tasty finger foods. I have compiled a list of some of my favorite appetizers, soup/chili, and dessert recipes that will be perfect for your Super Bowl party. Since my brother in law Brooks is a HUGE Steelers fan, I will end this post by saying GO STEELERS! Sorry to my Packers' fans but he's family, you know?


Chicken and Sharp Cheddar Taquitos:

You can't go wrong with this finger food. Hearty, filling, and sure to please the pickiest palate - plus they are super easy to make!


Turkey Meatloaf Muffins topped with Spinach and Roasted Garlic Mashed Potatoes:

Simple to make, healthy ingredients, and absolutely delicious. Even my kids love these bite sized "muffins".


Roasted Asparagus with Prosciutto:

The perfect finger food but be careful because they are also highly addictive.


Mexican Tomato Rice and Bean Quesadillas with Sharp Cheddar:

Perfect for the vegetarians or light eaters at your party. These tasty quesadillas are also loved by children.


Baked Onion Rings:

These will be the hit of your party. They are so crispy and delicious without being greasy and full of fat. Serve with some fry sauce and you have yourself the perfect finger food.


Pizza Bites:

The perfect appetizer for those pizza lovers. These are filled with cheese and pepperoni but you could also fill them with your favorite pizza toppings. Easy to make and so scrumptious.


Cream Cheese and Bacon Stuffed Jalapeno Poppers:

These are very dangerous for me because I can't stop eating them. They are spicy and creamy with a nice crunchy panko topping. They are just so good!


Caprese Skewers:

Light, healthy, and so easy to make. They are not only beautiful but absolutely delicious too.


Creamy Clam Dip:

This is a delicious clam dip that is filled with clams. It's always a big hit with party guests.


Shredded Beef and Cheddar Flautas:

These are so delicious that you will run out of them quickly. Make sure you make plenty! Serve with homemade Guacamole and Salsa.


Chicken and Basil Dumplings:

This is the perfect soup for the cold weather. It's comforting, delicious, and a soup that everyone will love.



Taco Soup:

This soup is filled with great flavors and textures. Serve with cheese, green onions, tortilla strips, and sour cream so everyone can pick their favorite toppings.


Southwestern Cream of Chicken Soup:

Try something different with amazing flavors and a bit of a kick... this is one of my very favorite soups.


Beef, Black Bean, and Chorizo Chili:

This will be a sure hit with the guys and gals at your party... it's filling, hearty, and so tasty.


Cinnamon Roasted Almonds:

Make sure you make plenty of these tasty snacks because they go fast!


Chocolate Cupcakes with Vanilla ****ercream Frosting:

You can make these cupcakes full size or as mini cupcakes. They are sure to please all of your party guests. Don't forget that you can make the frosting & sprinkles match your team colors!


Coconut and Lime Sugar Cookies:

These cookies are one of my favorites - they are so good you won't be able to eat just one.


Mini Lemon or Cherry Pies:

These little beauties are just the right size for a sweet snack and super simple to make.
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Old 04-26-2011, 05:14 AM
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Couscous Stuffed Chicken Breasts


I saw this recipe in the January/February 2011 Cooking Light magazine and immediately bookmarked it to make. You would think we would be sick of Greek flavors after the Angel Hair Pasta and Greek Burger but we weren't... we all just love Mediterranean flavors. This chicken was really fun to make and tasted wonderful. I split my chicken breast in half (after flattening it) so I could make my portion smaller and to share with my kids. The chicken turned out moist and tender and the Greek flavored couscous was a huge hit with all of us, especially my daughter. I served this dish with simply seasoned green beans for a delicious and healthy meal that my whole family enjoyed.

Couscous Stuffed Chicken Breasts:
Adapted recipe by For the Love of Cooking.net
Original recipe by Cooking Light - January/February 2011
  • 1/3 cup chicken broth
  • 1/4 cup whole wheat couscous
  • 1 clove of garlic, minced
  • Dash of oregano (plus more for the chicken)
  • 3 tbsp g**** tomatoes, diced
  • 2 tbsp kalamata olives, diced
  • 2 tbsp feta cheese
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon rind, grated
  • 2 tsp olive oil
  • 2 boneless skinless chicken breasts (recipe calls for 4)
  • Sea salt and freshly cracked pepper, to taste

Preheat the oven to 400 degrees. Bring the broth to a boil in a small saucepan; remove from heat and add the couscous, minced garlic, and dash of oregano. Cover with a lid and let stand for 4-5 minutes; fluff with a fork. Cool for 10 minutes. Season with sea salt and freshly cracked pepper, to taste then add the tomatoes, olives, feta cheese, parsley, and lemon grind and mix thoroughly.



Place the chicken breasts between two sheets of plastic wrap; pound to an 1/4 inch thickness. I sliced one breast in half for smaller portions for my children and I and left one whole breast for my husband. Season both sides of the flattened chicken with sea salt, freshly cracked pepper, and oregano, to taste. Spoon the couscous mixture onto the center of the chicken breasts; roll up jelly roll fashion. Secure with toothpicks.


Heat an OVEN PROOF s****et over medium high heat and drizzle with the olive oil. Add chicken rolls to the hot pan and cook on all sides a total of six minutes, making sure the whole roll is nicely browned. Place the s****et in the oven and bake for 5 minutes or until the chicken is done.


Let the meat rest for 5 minutes before slicing carefully and serving. Enjoy.



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Old 04-26-2011, 05:15 AM
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Greek Burger


We recently ate dinner at a local burger place and my husband had a Greek burger with feta cheese, kalamata olives, and roasted garlic on top. It was very delicious and full of my favorite flavors so I decided to recreate it at home. I loved the chunks of roasted garlic, salty feta, tangy kalamata olives, and spicy pepperocini. The burgers were a huge hit with my husband and I (my children opted for plain burgers - their loss). These Greek burgers were delicious with my homemade Baked Onion Rings.

Greek Burger:
Recipe by For the Love of Cooking.net
Inspired by Fresh Grill
  • Roasted garlic (click here for recipe)
  • 1 lb lean ground beef (90/10)
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste
  • Oregano, to taste
  • Feta cheese
  • Kalamata olives, diced
  • Pepperoncinis
  • Red onion, sliced
  • Tomato, sliced
  • Hamburger buns


Roast garlic (click link above for instructions). Once the garlic is roasted, remove each clove from the skin and chop into pieces.



Combine the ground beef with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste. Make four burger patties.


Heat a grill pan over medium high heat and coat with cooking spray. Add the burger patties and cook for 3 minutes on each side or until you reach your desired degree of doneness.


Place the burger on the toasted bun and top with feta cheese, roasted garlic, kalamata olives, pepperoncinis, red onion slice, and tomato slice. Top with the remaining bun and serve. Enjoy.


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Old 04-26-2011, 05:15 AM
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Baked Onion Rings


One of my very favorite foods is onions rings but I rarely eat them because they are so bad for me. I recently made some burgers and decided to try my hand at baking onion rings. I dipped them in flour then in an egg/milk mixture then in Italian panko crumbs. I baked them for 20 minutes and they turned out AMAZING. My husband and I really, really loved these rings. I loved how crunchy they were and the Italian seasoned panko gave them such great flavor. I served them with fry sauce (ketchup and mayonnaise mixed together). I am so excited that I can make my favorite treat at home without all the guilt.

Baked Onion Rings:
Recipe and photos by For the Love of Cooking.net
  • 2 sweet yellow onions, sliced into thick rings
  • 1/2 cup of flour
  • Sea salt and freshly cracked pepper, to taste
  • 1 egg
  • 3 tbsp milk
  • 1 1/2 cups of Italian seasoned panko crumbs
  • Cooking spray

Preheat the oven to 450 degrees. Line a baking sheet with a silpat mat coated with cooking spray.


Slice the onion into thick rings then separate them. Pour the flour into a bowl then season it with a bit of sea salt and freshly cracked pepper then mix well. Mix the egg and milk in a bowl until well combined. Pour the panko crumbs into another bowl. Dredge the onions first in the flour, then in the egg mixture, and finally in the panko crumbs until fully coated. Place each coated ring on the baking sheet. Repeat with the remaining rings. Spray the rings with cooking spray then place into the oven. Bake for 10 minutes then flip the rings over carefully with tongs. Bake for an additional 10 minutes. Remove from the oven and serve immediately. Enjoy.



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Old 04-26-2011, 05:16 AM
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Angel Hair Pasta with Artichokes, Olives, Tomatoes, and Capers


I was craving a light pasta for dinner so I looked in the cupboard to see what I had on hand. I found artichoke hearts, black olives, g**** tomatoes, capers, garlic, and basil so I tossed them together with angel hair pasta, olive oil, and Parmesan cheese. This dish was light, flavorful, and a huge hit with all of us. My son especially loved it and had two servings. It took only minutes to make and paired nicely with the Crusty French Bread I recently made.

Angel Hair Pasta with Artichokes, Olives, Tomatoes, and Capers:
Recipe and photos by For the Love of Cooking.net
  • 1/2 lb angel hair pasta, cooked per instructions
  • 1-2 tbsp olive oil
  • 2-3 cloves of garlic, minced
  • 1 cup of frozen artichoke hearts, thawed
  • 1 cup of g**** tomatoes, diced
  • 1/2 cup black olives, sliced
  • 1 tbsp capers, rinsed
  • Sea salt and freshly cracked pepper, to taste
  • 2 tbsp fresh basil, chopped
  • Parmesan cheese, shaved

Cook the pasta in water per instructions. Make sure you season the water with sea salt before cooking the pasta.

While the pasta is cooking, heat the olive oil in a large s****et over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the artichoke hearts, tomatoes, olives, and capers. Cook for an additional 1-2 minutes. Add the cooked/drained pasta to the s****et, season well with sea salt and freshly cracked pepper, add the basil and some Parmesan cheese then toss to coat evenly. Taste and re-season if needed. Serve immediately. Enjoy.


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Old 04-26-2011, 05:16 AM
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Baked Potato with Egg, Extra Sharp Cheddar, and Canadian Bacon


When I saw this recipe on Cathy's site, Wives with Knives, I knew instantly that I would be making it. While my kids enjoyed the Baked Cinnamon Mini Donuts with Maple Glaze, my husband and I gobbled up these amazing baked potatoes stuffed with extra sharp cheddar, Canadian bacon, an over easy egg, topped with green onions. They were so simple to make and they tasted fantastic! We both loved them and I will definitely be making them again and again. Thanks for the delicious recipe Cathy!! Head over to Cathy's site to see all of her amazing recipes.

Baked Potato with Egg, Extra Sharp Cheddar, and Canadian Bacon:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Wives with Knives
  • 2 baked potatoes, top third removed, and the filling scooped out
  • Extra sharp cheddar cheese, shredded
  • Canadian bacon, sliced
  • 2 eggs
  • Sea salt and freshly cracked pepper, to taste
  • Green onions, sliced

Bake your potatoes in a 400 degree oven for 1 hour. Remove the top third of the potato and scoop out most of the filling. Make sure to leave some of the filling in so the potato will not collapse.



Sprinkle the inside with some cheese and Canadian bacon then crack an egg and pour it inside. Season with sea salt and freshly cracked pepper, to taste.


Place the potatoes in a baking dish and place in the oven preheated to 400 degrees. Cook until the egg is set but the yolk is still soft, about 15 minutes, or until the egg is cooked to your liking.



Remove from the oven and sprinkle with sliced green onions. Serve immediately. Enjoy.


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Old 04-26-2011, 05:16 AM
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Homemade Baked Cinnamon Mini Donuts with Maple Glaze


My kids love donuts and usually talk my husband into buying them for breakfast a couple Saturdays a month. My daughter and I recently found this cute little mini donut maker in the kitchen department in a major department store for $20 and I couldn't resist buying it. I love that these donuts are baked instead of fried and that my kids can help make their own breakfast treats with me. They were super simple to make and the kids LOVED them.

Cinnamon Donuts:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Bella Cucina Artful Food (donut maker cookbook)
  • 1 cup flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1 egg
  • 1/2 cup milk
  • 1 tsp vanilla
  • 4 tbsp canola oil


Stir the dry ingredients together. Add the egg, vanilla, and milk then whisk together for 1 minute. Add the oil and continue to whisk until well combined.




Heat the donut maker then coat it with cooking spray. Pour a bit of the batter into the center each donut mold, making sure not to overfill. Close the lid and cook for 2 minutes. Carefully remove the donuts and place on a baking rack.


Maple Glaze:
  • 2 1/2 cups of powdered sugar
  • 1/4 cup maple syrup
  • 3-4 tbsp water

Combine all ingredients together and whisk until smooth and creamy. Dip each donut top into the glaze and place back on the rack. Sprinkle the top with nonpareils if desired then serve immediately. Enjoy.
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Old 04-26-2011, 05:17 AM
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Crusty French Bread


If you read my blog you know that making homemade bread is very intimidating to me. I saw this recipe for crusty French bread on a blog called Lynda's Recipe Box that looked so delicious and fairly simple to make so I decided to give it a try. My son helped gather all the ingredients together and put them in the bread machine and we let the machine do all the work on the dough cycle. The bread turned out to be really, really easy to make and it was absolutely delicious. It had a nice crust on the outside and it was light and fluffy on the inside - it was a huge hit with all of us. I can't wait to make this bread again and again. Thanks Lynda!

Note: If you don't have a bread machine - head over to Lynda's site where she gives instructions to do it by hand.

Crusty French Bread:
Adapted recipe by For the Love of Cooking.net
Original recipe by Lynda's Recipe Box
  • 2 cups of warm water
  • 2 tbsp olive oil
  • 3 tsp salt
  • 2 tbsp sugar
  • 6 cups of all purpose flour
  • 1 envelope active dry yeast
  • Cornmeal
  • 1 egg white
  • 1 tbsp water


Place all dough ingredients (through yeast) in the bread machine in the order listed. Select the dough cycle and press start.


Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, about 30 minutes.



Remove the dough and place it on a floured surface and knead for 1 minute. Use a sharp knife and cut the dough into two equal pieces. Roll each piece into a rectangle. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, about 30 minutes.


Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of each loaf. Beat together the egg white and 1 tablespoon of water then brush over each loaf with a pastry brush.

Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaves are golden brown and sound hollow when tapped. Remove from baking sheet and cool on wire racks. Enjoy.





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Old 04-26-2011, 05:18 AM
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Egg Salad Sandwich


We spent the holiday at our dear friends house last weekend. While we were there my friend Lori made me a delicious egg salad sandwich with the left over Easter eggs. She served the egg salad on the best bread ever... Dave's ****er Good Seed Bread. The egg salad would be tasty on any bread but I really loved the texture and flavor of this bread and it paired perfectly with the egg salad.
Egg Salad Sandwich:
Recipe and photos by For the Love of Cooking.net
Inspired by Lori Smith
  • 2 hard boiled eggs, chopped
  • 1 ½-2 tbsp mayonnaise
  • 1 tbsp dill pickles, diced
  • 1 tsp red onion, diced finely
  • ¼ tsp dried dill weed
  • Dash of dried mustard
  • Sea salt and freshly cracked, to taste
  • 2 slices of bread
  • Lettuce

Place the chopped eggs in a bowl then add the mayonnaise, dill pickles, red onion, dried dill, dried mustard, sea salt, and freshly cracked pepper, to taste. Mix with a fork until well combined.



Add the lettuce to one slice of bread then top the lettuce with the egg salad mixture and spread evenly, add the other slice of bread and eat. Enjoy.


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Old 04-29-2011, 06:47 AM
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Mushroom and Turkey Italian Sausage Stuffed Shells


I had some leftover mushroom marinara I needed to use up so I decided to make some stuffed shells with mushrooms, spinach, and turkey Italian sausage. It was a super simple recipe to make and tasted fantastic. If you don't have time to make your own marinara, just use your favorite sauce from a jar. I served the stuffed shells with homemade French bread for a delicious and hearty meal.

Stuffed Shells:
  • 2 tsp olive oil
  • 5 links of turkey Italian sausage, removed from casings
  • 8 oz white ****on mushrooms, sliced
  • 1/2 sweet yellow onion, diced finely
  • 2 cloves of garlic, minced
  • 1 15 oz low fat ricotta cheese
  • 1 egg
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, shredded (plus extra for garnish)
  • 1/2 cup of fresh spinach, chopped
  • 5-6 fresh basil leaves, chopped (plus extra for garnish)
  • Sea salt and fresh cracked pepper, to taste
  • 3 cups of mushroom marinara (or store bought sauce)
  • 12 jumbo pasta shells, cooked per instructions

Preheat the oven to 375 degrees. Heat the olive oil in a large s****et over medium heat. Once hot, add the turkey Italian sausage (removed from casing), and cook until crumbled. Add the mushrooms and onions then sauté until golden brown, about 5-6 minutes. Add the minced garlic and continue to cook, stirring constantly, for 1 minute. Remove from heat and let cool.
In a large bowl combine the ricotta, the mozzarella, Parmesan, the egg, the spinach, fresh basil, the nutmeg, sea salt and fresh cracked pepper, to taste. Mix thoroughly then add the turkey, Italian sausage, mushroom, and onion sauté then combine. Taste mixture and re-season if needed.
Pour 1 1/2 cups of marinara in the bottom of a baking dish that has been coated with cooking spray. Place the 12 cooked shells in the pan. Stuff each shell with the ricotta mixture. Pour the remaining sauce over the stuffed shells.
Cover with tin foil and bake for 35 minutes. Top with fresh chopped basil. Enjoy.
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Old 04-29-2011, 06:48 AM
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Charred Vegetable Salsa


This is one of the Mary Sue Milliken recipes my kids made at the Kids' (good-for-you) Cooking Academy that we all really loved. Charring the vegetables gives the salsa a deep rich flavor and the tomatillos give it a nice tang. Sue's recipe calls for 3 Roma tomatoes but I used what I had on hand and it turned out great. It's super simple to make and tastes so much better than store bought salsa.

Charred Vegetable Salsa:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Mary Sue Milliken from Border Grill
  • 1 vine ripened tomato
  • 11 small campari tomatoes
  • 3 small tomatillos
  • 1 jalapeño
  • 1/2 red onion, sliced
  • 1 large clove of garlic, peeled
  • 1/2 punch of cilantro, roughly chopped
  • 1/2 lime, juiced
  • Sea salt and freshly cracked pepper, to taste

Preheat the oven to broil. Place the tomatoes, tomatillos, jalapeños, and onion slices on a baking sheet lined with tin foil (easier clean up).
Place under the broiler, turning occasionally for 5-6 minutes. Add the garlic clove to the baking sheet and broil with the rest of the vegetables for another 5-6 minutes or until nicely charred.


Remove from the oven and when cool enough to touch, remove the stems and seeds from the jalapeño.


Combine the charred vegetables (and the juices from the baking sheet) with cilantro, lime juice, sea salt and freshly cracked pepper, to taste, in a food processor or blender. Puree until smooth. Taste and re-season if necessary. Serve with chips or on with any of your favorite Mexican foods. Enjoy.


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Old 04-29-2011, 06:49 AM
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Tuscan White Bean and Roasted Garlic Soup


I ended up catching a cold during our adventure in Hollywood so I decided to make a big pot of soup for dinner. I didn't feel like going to the grocery store so I searched online for a soup recipe that called for ingredients that I already had on hand. I found this soup recipe by Giada De Laurentis on the Food Network website. I adapted it a bit by adding more white beans, roasting the garlic, using less ****er and olive oil, dried sage instead of fresh sage, adding a bay leaf, and using 2% milk instead of cream . I simmered it all afternoon long so it was very flavorful and delicious. I loved how simple this soup was to make, how good it made my house smell, and how nice it felt on my sore throat.

Tuscan White Bean and Roasted Garlic Soup:
Adapted recipe by For the Love of Cooking.net
Original recipe by Giada De Laurentis - Food Network
  • 1 head of garlic, roasted (click here for instructions)
  • 1 tsp of olive oil
  • 1 tbsp ****er
  • 2 shallots, diced
  • 1/4 tsp dried sage (more if desired)
  • Sea salt and white pepper, to taste
  • 2 cans of white beans, rinsed and drained
  • 1 can of white cannellini beans, rinsed and drained
  • 4 cups of chicken broth
  • 1 bay leaf
  • 1/2 cup of 2% milk

Prepare the roasted garlic (click the link above for instructions).



Heat the ****er and olive oil in a Dutch oven over medium heat. Add the shallots and cook for 3-4 minutes, stirring often, until tender. Add the sage, sea salt, and white pepper, to taste. Next add the two cans of white beans. Remove the garlic from the skins, chop into small pieces, and add to the beans. Mash the beans and garlic up a bit using a potato masher. Add the cannellini beans, chicken broth, and bay leaf. Cover with a lid and simmer the soup for 1-2 hours (or more). Right before serving, add the milk to the mixture and remove the bay leaf. Ladle into bowls and serve with shaved Parmesan cheese on top. Enjoy.


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Old 04-29-2011, 06:49 AM
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A Fantastic Experience - Frigidaire Kids' (good-for-you) Cooking Academy


I was recently contacted by Frigidaire to join them in a Save the Children event to kick off their new campaign called Kids' (good-for-you) Cooking Academy. Basically, Frigidaire flew my children and I to Hollywood, put us up in a beautiful hotel, and had us join 6 other Mom bloggers and their children at Smashbox Studios where the kids prepared healthy and delicious recipes with actress Jennifer Garner and chef Mary Sue Milliken. It was such a fantastic experience and my children and I had so much fun! Thankfully my husband came with us so he could photograph for me while I helped the kids make their recipes.


We arrived in L.A. on Monday evening and had a wonderful meal in our hotel's restaurant before heading to bed. On Tuesday we met up with the other bloggers and their children to catch a ride together to Smashbox Studios. They had this amazing set up for the kids where they each had their own little work space, aprons, chef coat, and chef hat. Jennifer Garner and chef Mary Sue Milliken came out and spoke about the importance of getting kids in the kitchen to help cook which in turn will help them have healthier eating habits. The kids made a fire roasted salsa, a Mexican chopped salad, meatloaf cupcakes with mashed potato frosting, and a pear and ginger crisp. All of the kids had so much fun and were very proud of their creations. I was especially proud of my kids, who did such a great job preparing each recipe. It was nice to see them so confident in the kitchen. Jennifer Garner was absolutely lovely in person. She was extremely sweet to all of us, and made each child feel special. Afterwards, we all gathered together for a delicious feast of Mexican food. It was such a terrific experience for all of us, especially the kids.















It was a whirlwind trip and we are all exhausted and happy. Thank you so much to Frigidaire for including us in such an important event and campaign. Please check out Frigidaire's website to learn more about Kids' (good-for-you) Cooking Academy.


Frigidaire will donate $1 to Save the Children’s U.S. Programs each day a person enrolls in the Kids’ [good-for-you] Cooking Academy regardless of how many times a person participates. Frigidaire has pledged to donate a minimum of $35,000 and a maximum of $40,000, as part of its $250,000 commitment to the cause.






Disclosure:


My participation in Frigidaire’s Kids’ (good-for-you) Academy was sponsored by Frigidaire who provided me with travel arrangements to and from Los Angeles to participate.
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Old 04-29-2011, 06:50 AM
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Sesame Green Beans


I recently had some sesame green beans while eating dinner at a friends house. I loved the beans and wanted to re-create them at home. My girlfriend was out of town on a much needed vacation so I looked online to find a similar recipe. I chose this Martha Stewart recipe because it seemed similar to the one my friend made. When I prepared the sauce, it seemed too tangy so I added some soy sauce to mellow out the flavor and it tasted much better. The side dish was simple to make and it paired nicely with the Garlic-Ginger Chicken Thighs and Carrot-Ginger Rice.

Sesame Green Beans:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Martha Stewart
  • 1 lb of green beans, end trimmed
  • 2 tsp rice vinegar
  • 2-3 tsp soy sauce (not pictured)
  • 1/2 tsp sesame oil
  • 2 tsp sesame seeds
  • Sea salt and freshly cracked pepper, to taste

Bring a pot of water to boil over high heat. Add the green beans and cook for 4-5 minutes or until just tender. Drain the water.



While the beans are cooking, combine the vinegar, soy sauce, sesame oil, and sesame seeds together and mix until well combined. Add the mixture to the cooked & drained green beans and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste and serve immediately. Enjoy.


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Old 04-29-2011, 06:50 AM
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Carrot-Ginger Rice


I can't tell you how much I loved this rice! It was sweet, spicy, and so flavorful. The ginger and cayenne pepper really gave the rice a nice kick, the tender onions and carrots made it sweet, and the cilantro gave it a great flavor punch. It was the perfect side dish to my Garlic-Ginger Chicken Thighs and Sesame Green Beans. I can't wait to make this one again.

Carrot-Ginger Rice:
Recipe and photos by For the Love of Cooking.net
Original recipe inspired by my friend Kyle

  • 1 cup of basmati rice
  • 2 cups of chicken broth
  • 2 tsp of olive oil
  • 1/2 sweet yellow onion, diced
  • 2 carrots, peeled & grated
  • 1 tsp fresh ginger, peeled & minced
  • 1 clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • Dash of cayenne pepper (or more if desired)
  • 1/4 cup fresh cilantro, chopped

Combine the rice and chicken broth together in a medium saucepan. Bring to a boil over high heat then reduce heat to low, cover with a lid, and steam for 20 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.



While the rice is cooking, heat the olive oil in a s****et over medium heat. Add the onion and cook for 5 minutes, stirring often, until tender. Add the carrot, ginger, and garlic to the onions and cook, stirring constantly for 1-2 minutes. Add the rice to the mixture along with the cilantro, sea salt, freshly cracked pepper, and dash of cayenne pepper. Stir gently so all ingredients are well combined. Serve immediately. Enjoy.


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Old 04-29-2011, 06:51 AM
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Garlic-Ginger Chicken


I found this recipe in the October issue of Food Network Magazine that sounded really simple and tasty...I was right. The chicken had a really wonderful garlic-ginger flavor and was so tender and juicy. I served this Chicken with Carrot-Ginger Rice and Sesame Green Beans. We all loved this meal and I will be serving it again and again.

Garlic-Ginger Chicken Thighs:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Food Network Magazine - October 2010
  • 2 tsp olive oil
  • 5 boneless and skinless chicken thighs, trimmed of any fat
  • 1/4 red onion, sliced
  • 6 cloves of garlic, minced
  • 2 tbsp of fresh ginger, peeled & minced
  • 1/4 cup of soy sauce
  • 1/3 cup of freshly squeezed orange juice (I used 2 oranges)
  • Zest of 1 orange
  • Freshly cracked pepper, to taste

Combine the chicken, onion, garlic, ginger, soy sauce, orange juice, and orange zest together in a large zip lock bag. Place in the refrigerator and marinate for 1-24 hours.



Heat a grill pan over medium high heat with the olive oil. Once the pan is hot, add the chicken thighs. Cook for 4-5 minutes then flip over and cook for another 3-4 minutes or until the meat is cooked through. Set on a platter to let the meat rest for 5 minutes before serving. Enjoy.


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Old 04-29-2011, 06:51 AM
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Shredded Beef and Avocado Tostada


The shredded beef from the Beef and Sweet Potato Baked Taquitos was so delicious that I couldn't wait to eat the leftovers. I made these tasty tostadas for lunch and they simple, healthy, and tasted fantastic. I loved the tender beef with the crisp corn tortilla and the creamy refried beans topped with tasty lettuce, tomatoes, avocado, green onions, and cotija cheese. It was a light yet filling meal. I used the remaining beef for dinner and made Eggs Barbacoa. Three flavorful and delicious meals using the shredded beef... I love that.

Shredded Beef and Avocado Tostada:
Recipe and photos by For the Love of Cooking.net
  • Cooking spray
  • Corn tortilla
  • Refried beans, warmed
  • Sour cream
  • Shredded beef, warmed
  • Lettuce, chopped
  • Small tomato, diced
  • 1/4 avocado, diced
  • 1 green onion, chopped
  • 1 tbsp cotija cheese, shredded
  • Cilantro, chopped
  • Salsa

Coat a s****et with cooking spray and heat over medium high heat. Add the tortilla and cook until golden brown and crisp, about 3-4 minutes. Flip the tortilla over and cook for 2-3 minute on the other side until golden brown and crisp. Set aside.



Warm the refried beans and beef in the microwave or on the stove. Spread some refried beans on top of the crisp corn tortilla then carefully spread some sour cream. Add the shredded beef followed by the lettuce, tomatoes, avocado, green onion, cotija cheese, and cilantro. Serve immediately. Enjoy!


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Old 04-29-2011, 06:51 AM
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Shredded Beef and Sweet Potato Baked Taquitos


We were heading to a friends house to celebrate his birthday. His wife wanted me to bring Taquitos to pair with the Tortilla Soup she was making. I decided to make the taquitos using ingredients and flavors from one of the birthday boy's favorite dishes I made for him last spring, my Shredded Beef and Sweet Potato Stuffed Chiles. The beef turned out AMAZING - it was so tender, juicy, and flavorful. I loved the the spicy beef with the sweet potatoes and the salty cotija cheese all wrapped up in the crisp corn tortilla. I served these taquitos with salsa and sour cream. They paired nicely with the soup and made the birthday boy and his wife happy.

Shredded Beef and Sweet Potato Baked Taquitos:
Recipe and photos by For the Love of Cooking.net


Shredded Beef:
  • 1 tbsp olive oil
  • 1 1/2 lbs of lean chuck roast
  • Chili powder
  • Paprika
  • Coriander
  • Cumin powder
  • Dried oregano
  • 5-6 cloves of garlic, chopped
  • 2 Anaheim peppers
  • 1-2 cups of beef broth





Note: I didn't measure the seasonings, I just sprinkled them all over the entire roast.



Preheat oven to 300 degrees. Heat olive oil in a Dutch oven. Sprinkle the seasonings all over the roast, to taste. Sear the meat in the olive oil on all sides. Spread the Anaheim peppers and garlic around the roast; add beef broth to the Dutch oven then cover pan and place into the oven. Cook 3-4 hours until the beef shreds easily. Check on roast every hour to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Shred the meat with two forks and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.

Baked Taquitos:
  • Corn Tortillas
  • Olive oil
  • 1 sweet potato, peeled and diced into small cubes
  • Shredded beef
  • Cotija cheese
  • Olive oil cooking spray
  • Salsa
  • Sour cream
Preheat the oven to 425 degrees. Add the olive oil to a small s****et over medium heat; add the diced sweet potato and cook for 8-9 minutes or until tender and golden brown. Remove from heat and set aside.
Wrap corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit shredded beef in the center of the tortilla, add some sweet potato and a sprinkle of cotija cheese then roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the taquitos, then spray each of them with cooking spray.
Place into the oven and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown. Serve with a side of salsa and sour cream. Enjoy.
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Old 04-29-2011, 06:52 AM
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Cinnamon Roasted Almonds


Over the summer I tried some cinnamon almonds made by my friend Cathy at Wives with Knives. The almonds were amazingly delicious and my kids, especially my daughter, loved them. I picked up a bag of plain almonds recently and decided to try to recreate those fantastic nuts. My son and I had a great time making these tasty treats together. They were crunchy, salty, and sweet - the perfect combination. Thanks for inspiring me to make these almonds Cathy.

Cinnamon Roasted Almonds:
Recipe and photos by For the Love of Cooking
Inspired by Cathy at Wives with Knives
  • 1 lb of unsalted almonds
  • 1 egg white
  • 1 1/2 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 tsp salt

Preheat the oven to 275 degrees. Line a baking sheet with a silpat mat.



Place the egg white and vanilla into a bowl then beat with a whisk until nice and foamy. Add the almonds to the foam and toss to coat evenly.


Add the cinnamon, brown sugar, white sugar, and salt together in another bowl and mix until well combined. Pour the sugar mixture onto the almonds and gently toss to coat evenly. Pour onto the baking sheet and place into the oven. Roast for 20 minutes then flip the almonds over with a spatula then continue roasting for another 20 minutes. Let them cool before eating. Enjoy!


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Old 04-29-2011, 06:52 AM
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Parmesan Roasted Green Beans


This is another side dish I found in my new Tyler Florence cookbook. I have used Parmesan on so many different roasted vegetables but this was the first time I used it on green beans and I loved it! I really enjoy making simple and quick recipes that taste amazing and this is one of them.

Parmesan Roasted Green Beans:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence Family Meal Cookbook
  • Olive oil cooking spray
  • 3/4 lb green beans, trimmed
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste
  • 3 tbsp Parmesan cheese (or more if desired)

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.



Rinse and trim the green beans then place into the prepared baking dish. Season with sea salt, freshly cracked pepper, and garlic powder, to taste; toss to coat. Sprinkle the cheese on top of the green beans.


Roast in the oven until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Serve immediately. Enjoy.


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Old 04-29-2011, 06:53 AM
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Pork Medallions with Cider Sauce


I saw this tasty looking recipe on the Noble Pig's site a couple of years ago and I finally decided to give it a try and I am so glad I did. This was such a quick and easy recipe to make and it tasted wonderful! The pork was tender and juicy while the sauce was a bit sweet and so flavorful. This was a big hit with the whole family and we gobbled up every last bite. Thanks for a great recipe Cathy!

Pork Medallions with Cider Sauce:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Noble Pig
  • 2-3 tsp olive oil
  • 1 pork tenderloin, cut into thick medallions
  • Sea salt and freshly cracked pepper, to taste
  • Sage, to taste
  • Garlic powder, to taste
  • 1 cup of apple cider
  • 1/3 cup of chicken broth
  • 1 tbsp apple cider vinegar

Heat the olive oil in a large s****et over medium high heat. Remove the silver skin from the pork tenderloin, then cut into same size medallions. Season both sides of the medallions with sea salt, freshly cracked, pepper, sage, and garlic powder, to taste. Place into the hot s****et and cook for 4-5 minutes on each side or until golden brown. Remove the pork from the s****et and set aside on a plate then cover with a tinfoil tent.


Add the apple cider, chicken broth, and vinegar to the s****et. Cook on medium for 4-5 minutes or until the sauce has thickened up nicely and reduced. Taste the sauce and season with sea salt and freshly cracked pepper, to taste. Add the pork back to the s****et along with any juices from the pork. Toss the pork to coat evenly in the sauce. Serve immediately with the remaining sauce drizzled over the top . Enjoy.
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Old 04-29-2011, 06:54 AM
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Raspberry Oatmeal Crumb Pie


We were heading over to a friend's house for dinner and I was asked to bring a dessert. My daughter really wanted to use the raspberry pie filling that we had in our baking cupboard so I went in search of a recipe. I found a nice oatmeal crumb bar recipe in my Good Housekeeping cookbook that would work well with the pie filling. My daughter didn't want to make bars, instead she wanted to make it into a pie so that is what we did. She did every step of this recipe and we were both quite proud. It turned out really easy to make (a very kid friendly recipe) and it tasted fantastic.

Raspberry Oatmeal Crumb Pie:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Good Housekeeping
  • 1 cup of flour
  • 1 cup of quick cook oats
  • 2/3 cup of brown sugar
  • 1/4 tsp baking soda
  • 1/2 cup of ****er, diced
  • 21 oz can of raspberry pie filling
  • Whipped cream (optional)

Preheat the oven to 350 degrees. Coat a pie dish with cooking spray.



Combine the flour, oats, brown sugar, and baking soda together in a bowl. Use a pastry cutter to cut in the ****er until it resembles a course crumbly mixture. Measure 1 cup and set aside. Add the remaining mixture to the pie pan and press firmly to the bottom and sides. Add the raspberry pie filling and smooth out evenly.


Sprinkle the remaining oat mixture on top of the raspberry pie filling then spread evenly.


Place into the oven and bake for 30-35 minutes or until the crumb topping is golden brown. Let the pie cool for 10-15 minutes before slicing and serving. Enjoy.
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Old 05-01-2011, 08:09 AM
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Roasted Fennel with Olive Tapenade and Feta Cheese


My sweet husband bought me the new Tyler Florence Family Meal cookbook for Christmas and I was so excited! Tyler is one of my favorite chefs because his recipes are easy to follow, he uses fresh ingredients, and the recipes always taste great. This new cookbook is filled with beautiful and tasty looking recipes that I am eager to try. My husband and I both agreed that I should make this roasted fennel dish. It was simple to make and tasted wonderful. I loved the combination of the soft and sweet fennel with the tart and tangy olive tapenade and the salty feta cheese. I served this side dish with the Lemony Chicken Saltimbocca and they paired very nicely together. I will be making this recipe again and again.

Roasted Fennel with Olive Tapenade and Feta Cheese:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe in Tyler Florence Family Meal cookbook
  • 2 large fennel bulbs, sliced into 4 equal slices
  • Olive oil, for drizzling
  • Sea salt and freshly cracked pepper, to taste
  • 1 cup pitted kalamata olives, chopped
  • 2-3 small garlic cloves, minced
  • 1/2 tsp crushed red pepper
  • 1/2 tsp dried tarragon
  • 3 tbsp fresh flat leafed parsley, chopped
  • 1 tbsp drained and rinsed capers, chopped
  • 1 tbsp red wine vinegar
  • 1-2 tbsp olive oil
  • 2-3 tbsp feta cheese crumbles
  • Fennel fronds, for garnish

Preheat the oven to 375 degrees. Coat a glass baking dish with cooking spray.

Slice the fennel into 4 equal slices. Lay the pieces into the baking dish and drizzle with olive oil then season with sea salt and freshly cracked pepper, to taste. Turn the fennel over and drizzle the other side with olive oil then season with sea salt and freshly cracked pepper, to taste.
Place into the oven and roast for 25-30 minutes. Flip the fennel over and return to the oven and roast for another 25-30 minutes or until golden brown and tender.


While the fennel is roasting, combine the olives, garlic, crushed pepper, tarragon, parsley, capers, vinegar, and 1- 2 tablespoons of olive oil together in a bowl. Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Set aside to allow the flavors to mingle while the fennel roasts.


Remove the fennel from the oven once it is golden brown and tender. Arrange the fennel on a serving platter then sprinkle with the olive tapenade, feta cheese, and fennel fronds. Serve immediately. Enjoy.

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Old 05-01-2011, 08:11 AM
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Lemony Chicken Saltimbocca


I am really excited with this month's Cooking Light because I have found several recipes I want to make, starting with this one. This recipe was perfect to try with my new olive oil I received from Olivari. It's a light and flavorful olive oil that is great to use with cooking or with finishing and flavoring dishes. I especially loved the pop-up spout in the cap. This recipe was quick and simple to make but tasted gourmet and delicious. I loved the look and taste the sage and prosciutto added to the chicken breasts and the lemony sauce was amazing. This chicken was a big hit with all of us, especially my husband, who really loved it!

Lemony Chicken Saltimbocca:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe Cooking Light ~ Jan/Feb 2011
  • 3 boneless and skinless chicken breasts, pounded thin
  • Sea salt and freshly cracked pepper, to taste
  • 9 fresh sage leaves
  • 6 slices of prosciutto
  • 3 tsp olive oil (divided)
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 tsp cornstarch
  • Fresh parsley, chopped
  • Lemon wedges (optional)

Place the chicken breasts between two pieces of wax paper. Flatten the chicken to 1/2 inch thick with a mallet. Season both sides of the flattened chicken then place three sage leaves on each breast. Wrap two pieces of prosciutto on each chicken breast.



Heat 3 teaspoons of olive a s****et over medium high heat. Once the pan and oil are hot, add the chicken and cook for 3 minutes until golden brown; flip the chicken over and cook for an additional 3-4 minutes or until the chicken is done. Let the meat sit aside on a platter to rest.


Combine the chicken broth, lemon juice, and cornstarch together in a small bowl and whisk until well combined. Place the s****et over medium high heat then add the lemon juice mixture to the pan and bring to a boil. Cook for 1 minute or until slightly thickened, stirring constantly.


Drizzle the sauce over each chicken breast. Serve immediately. Enjoy.

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Old 05-01-2011, 08:11 AM
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Holiday Break


I am going to take the next week off to spend time with my kids, my family, and friends. We plan to relax, go sledding, read books, play games, go skiing, eat tasty food, and hangout together. I am leaving a few links to some of my favorite foods... see you soon.

Appetizers:


Caprese Skewers



Creamy Clam Dip




Cream Cheese and Bacon Stuffed Jalapeños



Caramelized Onion Crostini

Beef, Chicken, and Pork Dishes:
Chicken Thighs with a Balsamic and Garlic Sauce



Spiced Pork Tenderloin with Sautéed Apples



Slow Roasted Chicken with a Cilantro-Citrus ****er



Prime Rib



Breakfasts:

Yogurt and Granola Parfait with Fresh Fruit



Canadian Bacon, Green Chile, & Cheddar Potato Crusted Quiche



Neapolitan Pancakes



Bacon, Egg, Sharp Cheddar Bagel Sandwich



Cookies:

White Chocolate and Semi Sweet Chocolate Swirl Chip,
Coconut, and Pecan Cookies



Chocolate Pixies



Cinnamon Snaps



Peanut ****er and Jelly Thumbprints



Mexican Food:

Arroz con Pollo


Beef and Bean Enchiladas



Mexican Lasagna


Shredded Beef and Cheddar Baked Flautas



Salads:

Vegetable Loaded Salad with Creamy Dill Dressing



Grilled Chicken Salad with Spicy Pineapple Dressing



Asian Noodle Salad


Spinach Salad with Soy Ginger Dressing



Side Dishes:
Tiffany's Fried Tomatoes



Green Beans with Mushrooms and Shallots



Roasted Vegetables with Feta Cheese



Grilled Zucchini Spears with Lemon Vinaigrette



Soups and Stews:

Roasted Tomato Soup with Poblanos, Oregano, and Cotija Cheese



Southwestern Cream of Chicken Soup



Taco Soup



Roasted Vegetable Minestrone

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Old 05-01-2011, 08:12 AM
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Spatch****ed Roasted Chicken with Tomatoes, Garlic, and Fresh Basil


I learned about spatch****ing chicken from my friends Marjie and Chris and I've been wanting to try it for a long time. I found this Martha Stewart recipe that looked wonderful so I finally decided to give it a go. I found a great step by step pictorial at Cookthink that walked me through the process of preparing the chicken. It was easy to do (as long as you have sharp kitchen shears) and because you roast the chicken at 500 degrees, it takes very little time. The chicken turned out moist, tender, and so delicious and the tomatoes and garlic were perfectly cooked and flavorful. This roasted chicken made a wonderful meal that my whole family enjoyed.

Spatch****ed Roasted Chicken with Tomatoes, Garlic, and Fresh Basil:
Adapted recipe by For the Love of Cooking.net
Original recipe by Martha Stewart
Inspired by Marjie and Chris
  • 1 5lb whole chicken
  • 2 cups of g**** or cherry tomatoes
  • 5-6 UNPEELED cloves of garlic
  • Drizzle of olive oil
  • Sea salt and freshly cracked pepper, to taste
  • 3/4 cup chicken broth
  • Fresh basil leaves

Preheat the oven to 500 degrees. Prepare the chicken, spatch****ing instructions found atCookthink. Coat your roasting pan with cooking spray.


Place the spatch****ed chicken in your roasting pan then add the tomatoes and garlic around the sides of the chicken. Drizzle the chicken, tomatoes, and garlic with a bit of olive oil. Rub the olive oil all over the bird so it's evenly coated. Season the chicken and tomatoes well with sea salt and freshly cracked pepper, to taste. Pour the chicken broth in the bottom of the roasting pan.



Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 30-40 minutes or until the meat thermometer reads 180 degrees. If the skin isn't golden enough, turn your oven to broil and cook for an additional 1-2 minutes until the skin is golden brown and crisp. WATCH CAREFULLY SO IT DOESN'T BURN. Remove the chicken from the oven and let it rest for 5-7 minutes before adding the basil leaves to the tomatoes and carving the chicken. Enjoy.

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Old 05-01-2011, 08:13 AM
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****ernut Squash Ravioli with a ****er Sage Sauce and Parmesan Cheese


I have been so busy getting ready for the upcoming holiday that I haven't had a lot of time to cook big meals. I recently found this ****ernut squash ravioli at Trader Joe's and decided to make a simple yet delicious side dish with it. The ravioli is so flavorful it doesn't need much sauce so I just sautéed some fresh sage leaves in melted ****er and drizzled it over the ravioli then topped it with some grated Parmesan cheese. I served this ravioli as a side dish but it would also make a wonderful main course. Simple, decadent, and so delicious.

****ernut Squash Ravioli with a ****er Sage Sauce and Parmesan Cheese:
Recipe and photos by For the Love of Cooking.net
  • 1 package of ****ernut squash ravioli, cooked per instructions
  • 2-3 tablespoons of ****er
  • 3-4 fresh sage leaves
  • Sea salt and freshly cracked pepper, to taste (optional)
  • Parmesan cheese, grated

Prepare the ravioli per instructions then drain well. Melt the ****er in a large s****et over medium heat. Add the sage leaves and sea salt and freshly cracked pepper, if desired. Once the ****er starts to brown and the sage leaves are withered, gently add the ravioli to the s****et and toss to coat the ravioli evenly with the ****er sauce. Serve immediately topped with Parmesan cheese. Enjoy.

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Old 05-01-2011, 08:13 AM
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Wilted Spinach Salad with Caramelized Shallots


I had some spinach to use up so I searched online and found this recipe on Martha Stewart. This salad turned out to be very quick and simple to make and it made a wonderful and healthy side dish to go with our roasted chicken dinner.

Wilted Spinach Salad with Caramelized Shallots:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Martha Stewart
  • 2-3 tsp olive oil
  • 4 shallots, sliced
  • Sea salt and freshly cracked pepper, to taste
  • 1 tbsp water
  • 1 tsp whole grain mustard
  • 3 tsp red wine vinegar
  • 1 10 oz bag of baby spinach

Heat the olive oil in a large s****et over medium heat. Add the shallots and cook, stirring often fro 3-4 minutes until soft. Season with sea salt and freshly cracked pepper, to taste and continue to cook, turning the heat down to medium low for another 4-5 minutes or until the shallots are sticky and golden brown. Add 1 tablespoon of water and sc**** up the brown bits off the bottom of the s****et. Add the mustard and the red wine vinegar and mix until well combined.


Add the bag of spinach to the s****et and toss until coated evenly then serve immediately. Enjoy.



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Old 05-01-2011, 08:13 AM
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Baked Chicken and Sharp Cheddar Taquitos


We had friends come over for dinner and I wanted to make something quick and simple. I grabbed a rotisserie chicken from the store and chopped up all the meat with some cilantro, bell pepper, poblano pepper, onion, lime, and seasonings then added it to some corn tortillas along with some sharp cheddar cheese; I rolled them up and baked them. They turned out delicious and crispy without all the guilt of frying them. I normally use regular corn tortillas but I used these thicker corn tortillas because it's what I had on hand and they turned out bigger than normal taquitos but just as delicious. I served them with salsa, guacamole, sour cream, and hot sauce on the side for dipping. They were a big hit with the adults and the kids. If you are not serving kids, I highly recommend adding some jalapeño to the chicken mixture to give these taquitos a kick.

Baked Chicken and Cheddar Taquitos:
Recipe and photos by For the Love of Cooking.net
  • 1 rotisserie chicken, meat removed
  • 1/2 cup red bell pepper, diced
  • 1/4 cup cilantro, chopped
  • 2 tbsp red onion, diced
  • 2 tbsp poblano pepper, diced
  • Juice of one lime
  • Dash of cumin
  • Dash of oregano
  • Dash of garlic powder
  • Sea salt and freshly cracked pepper, to taste

Remove all the meat from the chicken then chop into pieces. Place the meat in a large bowl. Add the diced bell pepper, chopped cilantro, diced red onion, diced poblano pepper, the lime juice, and the seasonings to the top of the chicken meat. Toss all of the ingredients together. Taste and add more seasonings if desired.


Other Ingredients:
  • Corn tortillas
  • Sharp cheddar cheese, shredded
  • Cooking spray

Preheat the oven to 425 degrees. Wrap 10 corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit cheese in the center of the tortilla then top with a bit of ground beef mixture and roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the taquitos, then spray each of them with cooking spray.



Place in the oven and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.




Dips:
  • Guacamole
  • Salsa
  • Sour Cream
  • Hot sauce
Serve the taquitos immediately with sides of guacamole, salsa, sour cream, and hot sauce. Enjoy.




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Old 05-01-2011, 08:14 AM
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Banana, Blueberry, and Lemon Muffins


I had a few very ripe bananas to use up so I went in search of a fun new recipe to make. I found this recipe on Dragon's Kitchen and couldn't resist making them and I am so glad I did. They were a huge hit with everyone, especially my kids. My son and I had a great time baking these muffins together and he had an even better time gobbling them up. I will be making these again and again.

Banana, Blueberry, and Lemon Muffins:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Dragon's Kitchen
  • 2 1/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 large ripe bananas, mashed
  • 2 eggs
  • 2/3 brown sugar
  • 1/2 cup ****er, melted
  • 1 tbsp vanilla
  • 1 1/2 tbsp lemon juice
  • 1 1/2 cups of blueberries
  • 2 tbsp grated lemon zest, divided
  • 3 tbsp sugar

Preheat the oven to 375 degrees. Coat a muffin tray with cooking spray.



Combine the flour, baking powder, salt, cinnamon, and 1 tablespoon of lemon zest together in a small bowl.


Using an electric mixer, beat together the bananas, eggs, brown sugar, melted ****er, lemon juice, and vanilla until well blended. Stir in the dry ingredients until just combined then carefully add 1 cup of blueberries and gently mix together. Scoop the batter evenly into the muffin tray. Sprinkle the remaining blueberries evenly over the tops of each muffin, making sure to push them down a bit.


Combine the sugar and remaining tablespoon of lemon zest together and sprinkle evenly on top of each muffin.


Place into the oven and bake for 25-27 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack for a few minutes. Enjoy.


Click here for a printable version of this recipe
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Old 05-01-2011, 08:15 AM
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Southwestern Casserole


I saw this Cooking Light recipe on Myrecipes and decided to make it for dinner. I adapted it a bit by adding more spices, more green chiles, cilantro, and avocado. This recipe was simple to make with very little clean up. It was delicious, hearty, and filling without all the guilt - I love that. If I wasn't cooking for my kids, I would add some jalapeño to the meat mixture for a bit of a kick. The leftovers were wrapped in a flour tortilla for my husband's lunch the following day.

Southwestern Casserole:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Myrecipes ~ Cooking Light 2002
  • 2 7 oz can of whole green chiles, drained
  • 1 tsp olive oil
  • 1 lb lean ground turkey
  • 1 sweet yellow onion, diced
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp paprika
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp cumin
  • 1 1/2 tsp oregano
  • 1 1/2 tsp coriander
  • Sea salt and freshly cracked pepper, to taste
  • 2 cloves of garlic, minced
  • 3 tbsp of fresh cilantro, chopped (plus more for garnish)
  • 1 14 oz can of diced tomatoes
  • 2 cups frozen corn, thawed
  • 1 14 oz can of refried beans
  • 1 1/2 cups of sharp cheddar, shredded
  • 2 tomatoes, diced
  • 2 green onions, diced
  • 1 avocado, diced
  • Sour cream (optional)
  • Hot sauce (optional)

Preheat the oven to 375 degrees. Coat a large baking dish with cooking spray. Arrange the whole green chilies in a single layer on the bottom of the baking dish. You can also use 1 can of green chiles and cut them in half lengthwise if you don't want a strong green chile flavor.



Heat the olive oil in a large s****et over medium heat. Add the diced onion, ground turkey, and seasonings. Cook for 5-6 minutes, stirring often to break up the meat into crumbles. Add the minced garlic and diced tomatoes. Cook for an additional 2-3 minutes.

Pour the meat mixture on top of the green chiles; next add the corn. Carefully spread the refried beans on top of the corn followed by the cheese.


Place into the oven and bake for 30 minutes. Let the casserole rest for 5 minutes then top with diced tomato, avocado, green onion, and cilantro. Serve with sour cream and hot sauce if desired. Enjoy.


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Old 05-01-2011, 08:16 AM
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Potato Tian with Caramelized Onions and Parmesan AND the Giveaway Winner


I was recently sent some wonderful little potatoes from Tasteful Selections to try. Since I am originally from Idaho, it only makes sense that I love, love, love potatoes! I received two bags, one of a mixture of yellow, red, and purple baby potatoes and one bag of purple passion potatoes. I was especially excited to try the purple potatoes because I have never tried them before. I decided to make a potato tian so I could use all three potatoes at once. I added caramelized onions and Parmesan to the tian for extra flavor then right before they were fished cooking I topped it with some Italian seasoned panko crumbs. The dish turned out really beautiful and delicious. We all loved this recipe and gobbled up every last bite.

Potato Tian with Caramelized Onions and Parmesan:
Recipe and photos by For the Love of Cooking.net
  • 2 tsp olive oil
  • 1 sweet yellow onion, sliced
  • 5-6 baby red potatoes, sliced thin
  • 5-6 baby yellow potatoes, sliced thin
  • 5-6 baby purple potatoes, sliced thin
  • Sea salt and freshly cracked pepper, to taste
  • Dash of thyme
  • 1/4 cup chicken broth or vegetable broth
  • Parmesan cheese, shredded
  • Italian seasoned panko crumbs
  • Fresh parsley, chopped

Preheat the oven to 375 degrees. Coat a round baking dish with cooking spray.



Heat the olive oil in a s****et over medium heat; add the onions and sauté for 3-4 minutes or until soft and tender. Season with a dash of thyme and sea salt and freshly cracked pepper, to taste. Pour the onions into the round baking dish.


Slice the potatoes then layer alternatively in the baking dish on top of the onions, fitting them into a tight spiral, making only one layer. Pour the chicken broth on top then drizzle with a bit of olive oil. Season the potatoes with a dash of thyme and sea salt and freshly cracked pepper, to taste. Top the tian with a bit of shredded Parmesan cheese.


Cover with tin foil and bake in the oven for 25-30 minutes. Remove the foil and sprinkle a bit of Italian seasoned panko crumbs on top and bake for another 15-20 minutes. Remove from the oven, sprinkle with chopped parsley then serve immediately. Enjoy.


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Old 05-01-2011, 08:16 AM
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Flavorful Flank Steak


I got this Alton Brown marinade from the Food Network website. It was so quick and easy to make and the marinade was SO FLAVORFUL! I really, really loved the flavor this marinade gave to the flank steak. I marinated it for 24 hours and it was perfect. You just can't beat quick, simple, and delicious recipes like this. I served this steak with my Southwestern Salad and Roasted Tomatoes with Cotija and Cilantro.

Flavorful Flank Steak:
Adapted recipe and photos by For the Love of Cooking
Original recipe by Alton Brown ~ Food Network
  • 1/4 cup olive oil
  • 2 tbsp + 2 tsp soy sauce
  • 2 green onions, diced
  • 1 clove of garlic, minced
  • 2 tbsp lime juice
  • 1/4 tsp crushed red pepper
  • 1/4 tsp cumin
  • 1 1/2 tbsp brown sugar
  • Flank Steak

Combine the first 8 ingredients together in a large zip lock bag and mix really well. Add the flank steak, seal, then refrigerate for 24 hours.



Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat the grill pan on medium high heat and coat with olive oil cooking spray. Cook the flank steak for 3-4 minutes per side or until it's cooked to your desired degree of doneness. Let the meat rest for 5 minutes before slicing in thin slices against the grain. Enjoy.


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Old 05-01-2011, 08:17 AM
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Double Chocolate Almond Cookies AND a Giveaway



**Giveaway has ended**

There are many perks to being a food blogger and one of them is getting to try wonderful products and cookbooks. I was recently contacted by Tate's Bake Shop to host a giveaway on my site. I received some wonderful cookies that were ****ery, crisp, and so delicious as well as a great cookbook filled with bread, muffin, cookie, and cake recipes. We all enjoyed the cookies and I really enjoyed the beautiful cookbook. It's filled with excellent recipes that I am so excited to try. The first recipe to catch my eye was this cookie recipe. They were a HUGE hit with my husband and children. They are extremely rich and decadent - perfect for my chocolate loving family.

Double Chocolate Almond Cookies:
Recipe and photos by For the Love of Cooking.net
Original recipe from Tate's Bake Shop Cookbook by Kathleen King
  • 2 1/3 cup of all purpose flour
  • 3/4 cup Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/4 cups ****er, softened
  • 1 cup of sugar
  • 1 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup white chocolate chips
  • 1 1/2 cup semisweet chocolate chips
  • 1 cup almonds, chopped

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.




Combine the flour, cocoa powder, baking soda, and salt together in a small bowl.


In a large bowl, beat the ****er and sugars together with an electric mixer until creamy. Add the egg and vanilla then mix well. Add the flour mixture and mix until it's just combined. Add the chocolate chips and almonds. Mix them until they are combined.


Spoon cookie dough onto the baking sheets 2 inches apart. Bake them for 15 minutes then remove from the oven and let cool for a few minutes to allow the cookies to set. Enjoy!


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Old 05-01-2011, 08:17 AM
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Flaky ****ermilk Biscuits


I wanted to make some biscuits to go with the White Bean, Chorizo, and Kale Soup I made for dinner recently. I found this Cooking Light recipe on Myrecipes and decided to give them a try. I was surprised at how easy they were to make and how utterly delicious they were. We gobbled up every last one of them with our soup and they were a big hit with all of us. This is another recipe I will be making again and again.

Flaky ****ermilk Biscuits:
Recipe and photos by For the Love of Cooking.net
Original recipe by Myrecipes and Cooking Light ~ 2008
  • 2 1/4 cups of flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 tbsp ****er
  • 3/4 cup of low fat ****ermilk
  • 3 tbsp honey

Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.



Combine the flour, baking powder, and salt together in a bowl. Cut in the ****er with a pastry blender or two knives until the mixture resembles course meal. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the ****ermilk and honey and whisk until well blended. Add the ****ermilk mixture to the flour mixture and stir until mixed.


Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle. Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again. Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet.


Bake for 10-12 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with ****er. Enjoy.


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Old 05-01-2011, 08:18 AM
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White Bean Soup with Chorizo and Kale


The weather has been cold and rainy lately so I decided to warm us up with a pot of soup. I found this recipe in my Cooking Light - November issue and I was excited to make it. My husband loves chorizo so I knew he would be very happy to come home from work to a big bowl of this spicy soup. It was quick and simple to make and had very little clean up - my favorite kind of recipe. My husband loved it and so did I. It was a bit too spicy for my kids so my husband happily had the rest for lunch the next day.

White Bean Soup with Chorizo and Kale:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe from Cooking Light - November 2010
  • 3 oz of chorizo, removed from casing
  • 1 cup sweet yellow onion, diced
  • 3 cloves of garlic, minced
  • 4 cups of chicken broth
  • 2 cans of cannellini beans, rinsed and drained
  • 4 cups of fresh kale, chopped
  • Sea salt and freshly cracked pepper, to taste

Heat a small Dutch oven over medium heat. Remove the chorizo from casing and cook for 2-3 making sure to break up the chorizo. Add the onion and continue to cook for 3-4 minutes, or until soft. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken broth and beans. Season with sea salt and freshly cracked pepper. Take a potato masher and mash some of the beans to help thicken the soup. Simmer for 30 minutes. Add the kale and simmer for a few more minutes then serve. Enjoy.



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Old 05-01-2011, 08:18 AM
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Cranberry-Orange Muffins


I love the flavors of orange and cranberry combined so I was excited to try these flavors together in a muffin. They were super simple to make (my kids helped) and they turned out even tastier than I imagined. Both of my kids loved them and have enjoyed them for breakfast and snacks.

Cranberry-Orange Muffins:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Myrecipes
  • 2 cups of flour
  • 1 cup of sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tbsp orange rind
  • 3/4 cup of fresh orange juice
  • 1 cup of dried cranberries
  • 1/4 cup of canola
  • 1 large egg
  • Coarse raw sugar

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.


Place the dried cranberries and the freshly squeezed orange juice in a small sauce pan and heat over medium heat for 5 minutes. This helps plump up the dried cranberries.


Combine the flour, sugar, baking powder, salt, baking soda, and orange rind together until well mixed. In a separate bowl, add the orange juice, cranberries, canola oil, and egg and mix together. Pour this mixture into the dry mixture and stir until combined.


Pour the mixture evenly into the prepared muffin tin. Sprinkle a bit of course raw sugar on each muffin top. Place into the oven and bake for 15 minutes or until a tester inserted in the center comes out clean. Cool on a rack for a few minutes. Enjoy.


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Old 05-01-2011, 08:19 AM
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Southwestern Goulash


I was craving a simple and hearty dinner that used up some of the things in my refrigerator so I decided to make a Southwestern style goulash. It was a great way to use up the extra peppers, cilantro, and ground beef I had on hand and it tasted wonderful. I loved the spices and flavors of this dish and so did my husband. My kids said it was okay but it wasn't their favorite - that's okay, more for me!

Southwestern Goulash:
Recipe and photos by For the Love of Cooking.net
  • 1 tbsp olive oil
  • 1/2 red onion, diced
  • 3 baby red, orange, or yellow bell peppers, diced
  • 1 lb lean ground beef
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • Sea salt and freshly cracked pepper, to taste
  • 3 cloves of garlic, minced
  • 1 14.5 oz can of tomato sauce
  • 1 14.5 oz can of diced tomatoes
  • 1 7 oz can of whole green chilies, diced
  • 1 4 oz can of sliced olives
  • 1 cup of zucchini, diced
  • 1 cup of dried ditalini or macaroni pasta, cooked per instructions
  • 1 cup of frozen sweet corn
  • 1 cup of fresh cilantro, chopped, plus some for garnish
  • Cotija cheese, shredded

Heat the olive oil in a small Dutch oven over medium heat. Add the onion and bell pepper then sauté for 3-4 minutes. Add the ground beef making sure to break up into small crumbles. Cook for 4-5 minutes or until cooked through. Add the seasonings and minced garlic and cook, stirring constantly, for 1 minute. Add the tomato sauce, diced tomatoes, green chilies, olives, and zucchini. Cook for 15 minutes. Taste and re-season if needed.



Cook pasta per instructions. Add the drained pasta along with the chopped cilantro to the mixture and stir until well mixed. Let the mixture simmer for another 5-10 minutes. Serve topped with fresh cilantro and shredded cotija cheese. Enjoy.


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Old 05-06-2011, 04:50 AM
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Super Moist Chocolate Cupcakes with Vanilla ****ercream Frosting


I want to say THANK YOU for all the sweet comments in regards to my cut finger - I have the best readers! I am happy to say that my finger is healing nicely and I am back to cooking.

My daughter turned eight this weekend and when I asked her if she wanted a cake or cupcakes and she told me she wanted chocolate cupcakes with pink frosting made from scratch, not a box mix. I found a great recipe online at The Farm Chicks site. I halved the recipe because I don't need 24 cupcakes sitting around my house tempting me. It was an extremely simple recipe to make (my daughter did everything). The cupcakes turned out incredibly moist and had a delicious chocolate flavor. The frosting was also very simple for my daughter to make and it too tasted great. The cupcakes were a huge hit with everyone. This will be my new go to recipe for chocolate cupcakes.


Super Moist Chocolate Cupcakes with Vanilla ****ercream Frosting:
Recipe and photos by For the Love of Cooking.net
Original recipe by The Farm Chicks


Super Moist Chocolate Cupcakes:
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3/4 + 2 tbsp flour
  • 1/4 cup + 2 tbsp cocoa powder
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup of milk
  • 1/4 cup of canola oil
  • 1 tsp vanilla
  • 1/2 cup boiling water

Preheat the oven to 350 degrees. Line a muffin tray with cupcake liners.



Sift together the dry ingredients into a large bowl.


Add the egg, milk, oil, and vanilla then beat together with a mixer until combined.



Sc**** the sides of the bowl then add the boiling water and mix until just combined. The batter will be very watery so don't be alarmed. Pour the batter into a measuring cup (it's so much easier and cleaner than using a spoon) and pour evenly into each liner. Place into the oven and bake for 20-22 minutes or until a tester inserted in the center comes out clean. Remove from the oven and let them cool completely before frosting.




Vanilla ****ercream Frosting:
  • 1/3 cup softened ****er
  • 3 1/2 cups of powdered sugar
  • 2 tsp vanilla
  • 1/4 cup milk

Beat the ****er in a bowl until creamy; gradually pour in the powdered sugar, vanilla, and milk. Once the frosting is well combined, add a few drops of food coloring then beat with the mixer until you reach your desired color.
Frost the cooled cupcakes and sprinkle with decorations if desired. Enjoy!

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Old 05-06-2011, 04:50 AM
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Zucchini Coins with Marinara and Parmesan


This is my new favorite side dish or appetizer. I created these with some of the leftover marinara, panko crumbs, and Parmesan I used for the Chicken Parmesan I was making for dinner. The zucchini coins were simple and quick to make and tasted wonderful! I loved the flavors and textures of this dish with the soft zucchini and marinara sauce, the salty cheese, and the crispy panko. I will be serving these the next time I need an appetizer or nice side dish.

Zucchini Coins with Marinara and Parmesan:
Recipe and photos by For the Love of Cooking.net
  • Olive oil
  • 2 zucchini, sliced into thick slices
  • Sea salt and freshly cracked pepper, to taste
  • Marinara
  • Parmesan cheese, shredded
  • Italian seasoned panko crumbs

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat with cooking spray.



Slice the zucchini into thick slices. Toss the zucchini coins with a drizzle of olive oil, sea salt and freshly cracked pepper, to taste, until evenly coated. Place the coins on the baking sheet then spoon a bit of marinara on top, followed by Parmesan cheese, and a bit of panko crumbs.


Place into the oven and bake for 15-20 minutes or when the zucchini is just tender and the panko is golden brown. Serve immediately. Enjoy

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Old 05-06-2011, 04:51 AM
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Fettuccine with Italian Sausage, Mushrooms, Tomatoes, Spinach, Pine Nuts, and Basil


I loved my Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini so much that I wanted to use the same sauce base for this recipe but with different ingredients. I used what I had on hand and tossed it with my homemade fettuccine. It was quick and simple to make and tasted wonderful! We all, dinner guests AND children included, loved this dish. It was full of great flavors and textures and the homemade fettuccine turned out perfect. I will be making this recipe again and again.

Fettuccine with Italian Sausage, Mushrooms, Tomatoes, Spinach, Pine Nuts, and Basil:

Recipe and photos by For the Love of Cooking.net
  • Cooking spray
  • 5 links of Johnsonville Sweet Basil Italian Sausage, removed from casings
  • 8 oz ****on mushrooms, quartered
  • 1/2 sweet yellow onion, chopped
  • 3 cloves of garlic, minced
  • 1 cup of g**** tomatoes
  • 1 tsp dried oregano
  • 1 tsp fennel seeds, crushed
  • 1 1/2 cups of chicken broth
  • Sea salt and freshly cracked pepper, to taste
  • 11 oz Fettuccine, cooked per instructions
  • 2 cups baby spinach
  • 1 cup fresh mozzarella, chopped into small cubes
  • 3 tbsp toasted pine nuts
  • Handful of fresh baby basil leaves

Heat a large s****et over medium high heat and coat with cooking spray. Remove the Italian sausage from casings and form into very small balls. Cook the sausage for 2-3 minutes then add the onion and mushrooms. Continue to cook for 4-5 minutes or until the mushrooms are golden and the onions are tender. Add the minced garlic, g**** tomatoes, oregano, and crushed fennel seed then cook, stirring constantly for 1 minute. Add the chicken broth. Break up a few tomatoes by piercing them with a spatula then simmer the sauce for 7-10 minutes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.



Cook the pasta, per instructions, while the sauce is simmering. Drain the pasta then place into the sauce along with the spinach, mozzarella cheese, pine nuts, and small basil leaves. Toss to coat evenly then serve immediately. Enjoy.


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Old 05-06-2011, 04:51 AM
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Homemade Fettuccine


I was recently sent a pasta kit from the folks at Johnsonville. The kit included a pasta machine, a pasta dryer, cheese grater, and meatball former... being a food blogger has great perks! Anyway, I thought I would try making homemade fettuccine. Most recipes online were similar so I just read a few to get the general idea on how to make the pasta. I then searched for some videos to help show me how to use my pasta making machine and this video really helped me.

Homemade Fettuccine:
Recipe and photos by For the Love of Cooking.net
  • 2 cups of flour
  • 3 eggs
  • Pinch of salt
Place the flour on a clean surface making a mound then form a well in the center. Make sure to keep the walls of the "bowl" of flour even. Crack the eggs into the well of flour then season with a pinch of salt.



Mix the eggs carefully with a fork without disturbing the flour. Once the eggs are mixed well, slowly incorporate the flour into the egg mixture, a little at a time. Once the flour and egg mixture is well combined, use your fingers to form a dough ball. If the dough is too wet, add a bit of flour.


Knead the dough like you would bread dough. Push the dough down away from you with the palm of your hand then turn it 90 degrees, fold, and push down again away from you with the palm of your hand. Continue kneading for 5 minutes.


After you have finished kneading, cut the ball into 4 even pieces.



Flatten the dough balls in your hand. Prepare your pasta machine on the widest setting, mine was setting 1. If you don't have a pasta machine, you can roll it as THIN as possible with a rolling pin. Feed the flattened piece of dough into the slot of the pasta machine while turning the handle. Hold the dough in your other hand while it comes out of the machine. Fold the dough in half and repeat the process 6 times to help make the dough extra smooth. Make sure to keep your dough well floured, you don't want it sticky.


After you have done the 1 setting 6 times, turn the setting to 2. Feed the dough into the slot while gently holding the dough with the other hand when it comes out. Repeat. Turn the setting to 3 and repeat. The dough should go through each setting twice. I stopped my dough at setting 8.


I placed the long piece of thin dough on my floured work surface and cut into half.



I sprinkled flour on each side of both pieces and then I fed each piece through the dough cutter on my machine making sure to catch the falling pasta with my other hand. If you don't have pasta machine, simply fold the WELL floured pasta then cut into desired size with a sharp knife.


I then placed my pasta on a flour surface to separate each piece before putting it on my pasta drying rack. Repeat the process with the other balls of dough. Let the dough dry for 3-4 hours.



Prepare pasta by boiling water that has been well seasoned with salt over high heat. Once the water is rapidly boiling, place the pasta into the water and cook for 3-5 minutes or until al dente. Drain and toss with your favorite sauce. Enjoy.
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Old 05-06-2011, 04:52 AM
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Mini Lemon Pies and Mini Cherry Pies


When I saw this recipe on Georgia's site The Comfort of Cooking, I knew I would be making these beauties immediately. My kids love fruit pies so making them their own perfect little pie made them so happy! My daughter and I had so much fun making these together... she especially loved cutting out each little flower for the top crusts. These were extremely quick and simple to make and they tasted fantastic! We had friends over for dinner and these pies were a huge hit with all of us. Thanks for the great idea Georgia!

Mini Lemon or Cherry Pies:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Comfort of Cooking
  • Cooking spray
  • 2 9 inch, store bought, pie crusts
  • 1 can of lemon pie filling
  • 1 can of cherry pie filling
  • 1 egg + 1 tbsp water

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.



Roll out the pie crusts on a flour surface then smooth them out with a rolling pin. Use a cookie cutter or a ramekin to cut 4 inch circles out of the pie crusts. Roll the leftover dough up into a ball then roll out with rolling pin and cut out more 4 inch circles. I had enough to fill all muffin tins because I rolled my dough out pretty thin.

Place the circles (bottom crusts) into the muffin tin, pressing them firmly but gently to the sides. Scoop 2 tablespoons of either cherry or lemon filling into each tin.


Use different cookie cutter shapes, we used flowers and regular circular cookie cutters, to make the top crusts. Top the pies with the crusts. Make sure you slice vents into the top of each pie if it's completely covered with a crust.



Mix the egg and water together and brush the tops of each pie with the mixture. Place in the oven and bake for 30 minutes or until the crust is golden brown.

Let them cool for 4-5 minutes. Serve plain or with ice cream. Enjoy.


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Old 05-06-2011, 04:52 AM
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Crab Quesadilla with Homemade Guacamole


I think my new favorite flavor combination is crab with avocado. I loved the Cilantro and Lime Crab Salad with Avocado Halves so much I decided to use the same flavors together to make a quesadilla for lunch the next day. I recently won a package of Tortilla Land corn tortillas from Two Peas and Their Pod and I couldn't wait to use them. I precooked the tortillas a little bit first then layered them with Jack cheese, the crab mixture followed by a bit more cheese. I loved the flavor of the crab mixture with the fresh corn tortillas and homemade guacamole. This was a quick and simple recipe to make but made my lunch extra special. Thanks for the great tortillas Maria!


Crab Quesadilla with Homemade Guacamole:
Recipe and Photos by For the Love of Cooking.net
  • 1/2 cup lump crab meat
  • 1 tsp jalapeno, diced finely
  • 1 tsp red onion, diced finely
  • 2 tsp cilantro
  • Juice from 1/2 a lime
  • Sea salt and freshly cracked pepper, to taste
  • Dash of cumin
  • 2 fresh corn tortillas
  • Jack cheese, shredded
  • Homemade guacamole

Note: If you are using par cooked tortillas, cook them in a hot s****et for 30 seconds on each side before preparing your quesadilla.



Combine the crab meat, jalapeno, red onion, cilantro, lime juice, sea salt, freshly cracked pepper, and cumin together in a bowl and gently mix.


Heat a s****et over medium heat. Place a corn tortilla in the s****et then sprinkle a bit of cheese; then add the crab mixture followed by a little more shredded cheese. Place the other tortilla on top and cook for 3-4 minutes on each side or until golden brown. Remove from the s****et and let cool for a minute before slicing. Serve with fresh guacamole. Enjoy.



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Old 05-06-2011, 04:53 AM
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Potato Crab Chowder


I got three different meals out of one can of crab - I love that! For the last crab recipe I decided to make a Cooking Light Potato Crab Chowder I found on Myrecipes. It looked hearty, filling, and delicious. It was quick and simple to make and tasted wonderful. The crab made this chowder rich and delicious and I loved the chunky potatoes with the creamy and sweet corn. I served this chowder with fresh baked bread - the perfect dinner on a cold rainy night.

Potato Crab Chowder:
Adapted recipe by For the Love of Cooking.net
Original recipe by Cooking Light 2003 ~ Myrecipes
  • 2 tbsp ****er
  • 1/2 sweet yellow onion, diced
  • 3 stalks of celery, diced
  • 3 cloves of garlic, minced
  • 3 1/2 cups of baby red potatoes, diced (about 10)
  • 3 tbsp flour
  • 1 tsp thyme
  • 1/4 tsp fresh nutmeg, grated
  • Sea salt and freshly cracked pepper, to taste
  • 2 1/2 cups of 2% milk
  • 1 14 oz can of cream style corn
  • 2 cups of chicken stock
  • 10 oz lump crab meat
  • 3 tbsp fresh parsley, chopped


Melt ****er in a large Dutch oven over medium heat. Add the onion and celery then cook for 3-4 minutes; add the minced garlic and cook, stirring constantly, for 1 minute. Add the potato and sauté for 1 minute; add flour and cook, stirring constantly for 1 minute. Add thyme, nutmeg, and sea salt and freshly cracked pepper, to taste. Next add the milk, cream corn, and chicken stock. Bring to a simmer, stirring frequently. Cover, reduce heat, and simmer for 20 minutes or until potato is tender, stirring occasionally. Stir in crab and parsley. Taste and re-season if needed. Cook for 5 more minutes then serve. Enjoy.



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Old 05-06-2011, 04:53 AM
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Green Bean and Mushroom Casserole


I won't be cooking Thanksgiving dinner this year because we are heading to a friend's house to enjoy her amazing cooking. I decided since I wouldn't be cooking a turkey feast to share with you all, I could at least cook some of my favorite Thanksgiving side dishes to share.

I'll admit it... I love the green bean casserole using canned soup and French's onions. I wanted to make a homemade version of this classic holiday side dish. When looking at recipes in cookbooks and on the web, I noticed they all made this casserole with at least 6 tablespoons of ****er and whole milk. I decided to try making it a little bit healthier while still keeping it delicious. It was fun to create this recipe and it tasted wonderful, we all loved it except for my son. When I asked him why he didn't like it he said "I just didn't". Oh well... you can't please them all. I loved this recipe and thought it tasted way better than the canned soup version. This will be on my table for future holiday dinners.


Green Bean and Mushroom Casserole:
Recipe and photos by For the Love of Cooking.net
  • 16 oz fresh green beans, ends trimmed
  • 1 tsp + 2 tbsp ****er (divided)
  • 8 oz ****on mushrooms, sliced
  • 1 shallot, sliced thinly
  • 1 clove of garlic
  • 2 tbsp flour
  • 1 cup of milk (I used non fat)
  • Sea salt and freshly cracked pepper, to taste
  • French's fried onions

Preheat the oven to 375 degrees. Coat a casserole dish with cooking spray.



Blanch the green beans in a pot of boiling water for 3-4 minutes or until just tender. Strain the green beans and rinse them under cold water to stop them from cooking.


Heat one teaspoon of ****er in a s****et over medium high heat. Once the pan is hot, add the mushrooms and cook, without stirring for 2-3 minutes. Flip the mushrooms and continue to cook for 2-3 minutes or until golden brown. Add the shallot to the pan and sauté for 2 minutes, stirring often. Add the minced garlic to the s****et and cook, stirring constantly for 1 minute. Season with a bit of sea salt, to taste. Remove the mushroom mixture from the s****et to a bowl and set aside.


Place the s****et back on the stove and add the 2 tablespoons of ****er, once it has melted, add the flour and stir for 30 seconds. Add the milk to the flour mixture and whisk until thick and creamy without and any lumps. Season with sea salt and freshly cracked pepper, to taste. Add the green beans and mushrooms to the mixture and toss to coat evenly. Place the green bean mixture into the casserole dish and cover with a lid.


Bake for 20-25 minutes. Remove from the oven and sprinkle generously with French's fried onions. Return to the oven and bake for an additional 2-3 minutes or until the onions are golden brown. Be careful - the onions burn quickly. Remove from the oven and serve immediately. Enjoy.

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Old 05-06-2011, 04:53 AM
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Tomato Tian


Here's another wonderful side dish for the holidays. I love making Vegetable Tian but this time I decided to keep it all about the tomatoes. I picked up some beautiful yellow tomatoes at the store recently and decided to make a tian using them along with some Roma tomatoes I already had on hand. I topped the baked tomatoes with shredded Parmesan cheese and Italian flavored panko as well as fresh chopped basil. This dish was easy to make and it tasted delicious.

Tomato Tian:
Recipe and photos by For the Love of Cooking.net
  • 4 firm yellow tomatoes
  • 4 firm red tomatoes (I used Roma)
  • Sea salt and freshly cracked pepper, to taste
  • Drizzle of olive oil
  • Parmesan cheese, shredded
  • Italian flavored panko crumbs
  • Fresh basil, chopped

Preheat the oven to 400 degrees. Coat a circular baking dish with cooking spray.



Slice the tomatoes into thick slices then layer them alternately in the baking dish, fitting them into a tight spiral, making only one layer. Season with sea salt and freshly cracked pepper, to taste then drizzle them with a bit of olive oil.


Place into the oven and bake for 20-25 minutes. Remove from the oven and turn the oven to broil. Sprinkle the tomatoes with Parmesan cheese and panko crumbs then place under the broiler, on the middle rack, for 1-2 minutes or until the panko crumbs are golden brown. Remove from the oven and sprinkle with freshly chopped basil. Serve immediately. Enjoy.


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Old 05-06-2011, 04:54 AM
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Roasted Yams with Maple, Dried Cranberries and Pecans


This side dish is so delicious! The combination of the soft yams with the crunchy pecans, tart cranberries, and sweet maple is wonderful. I love how easy it is to make and that it has very little clean up. This is a new favorite holiday side dish.

Roasted Yams with Maple, Dried Cranberries, and Pecans:
Recipe and photos by For the Love of Cooking.net
  • Drizzle of olive oil
  • 2-3 yams, peeled and large dice
  • Sea salt and freshly cracked pepper
  • 1-2 tbsp dried cranberries
  • 1-2 tbsp pecan pieces
  • 1 tbsp real maple syrup
  • 2 tsp ****er, melted

Preheat the oven to 375 degrees. Line a baking tray with tin foil then coat with cooking spray. Place the diced yam on the baking sheet then drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste.
Roast in the oven for 25-30 minutes or until yam is fork tender. Coat a baking dish with cooking spray. Pour the roasted yam into the baking dish followed by the dried cranberries and pecan pieces. Mix the melted ****er and maple syrup together then drizzle on top of the yam mixture, toss to coat. Cover with tin foil and bake for 10 minutes. Remove the foil and continue baking for 5 minutes. Taste and drizzle with more syrup if needed. Serve immediately. Enjoy.

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Old 05-06-2011, 04:54 AM
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Herb Dinner Rolls


I recently saw a recipe for herb dinner rolls on my friend Marjie's site which inspired me to make these rolls. I used my Mom's Dinner Roll recipe and added some fresh basil, fresh parsley, and a bit of dried oregano to make these extremely delicious dinner rolls. They were so flavorful with the added herbs and a huge hit with my dinner guests. These rolls will make your holiday dinner extra special.


Herb Dinner Rolls:
Recipe and photos by For the Love of Cooking
Inspired by Marjie at Modern Day Ozzie and Harriet
  • 1 cup of water
  • 2 tbsp of ****er, softened
  • 1 egg (hold under warm water before breaking it)
  • 3 1/4 cup of bread flour
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1/4 cup of sugar
  • 1 tsp salt
  • 3 tsp regular active dry yeast
Place all dough ingredients in the bread machine in the order listed. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a cookie sheet. Divide dough into 15 pieces and shape each piece into a ball. Place 2 inches apart on cookie sheet. Brush with ****er then cover with a cloth.
Let the dough rise in a warm place 30 to 4o minutes or until doubled in size.
Preheat oven to 375 degrees and bake 8-10 minutes or until golden brown. Enjoy.

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