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TOP 1000 Recipes (Photos+Full Details) |
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#1
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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:
Combine all ingredients together and mix well. Set aside. Panko Crusted Green Beans
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. Note: This is not Wiki property. |
#2
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Bacon, Mushroom, and Extra Sharp Cheddar Potato Crusted Quiche
Bacon, Mushroom, and Extra Sharp Cheddar Potato Crusted Quiche: Recipe and photos by For the Love of Cooking.net
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. |
#3
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Blackened Pork Chops with a Pineapple - Mango Salsa
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:
Combine the spices together and mix thoroughly. Sprinkle on each side of the pork chops.
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. |
#4
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Soft Gingersnap Cookies with White Chocolate Chips
Soft Gingersnap Cookies with White Chocolate Chips: Adapted recipe by For the Love of Cooking.net Original recipe by Two Peas and Their Pod
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. |
#5
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Thai Chicken Salad
Thai Chicken Salad: Recipe and photos by For the Love of Cooking Inspired by Panera Bread Company
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#6
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Shredded Beef Enchiladas with Homemade Enchilada Sauce
Shredded Beef Enchiladas with Homemade Enchilada Sauce: Recipe and photos by For the Love of Cooking.net
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:
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#7
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Herb Baked Eggs over Toast
Herb Baked Eggs: Adapted recipe by For the Love of Cooking.net Original recipe by Ina Garten
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. |
#8
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Cinnamon Swirl Bread
Cinnamon Swirl Bread: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Pioneer Woman
Once the bread machine stops (it was one and a half hours on my machine). Other Ingredients:
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. |
#9
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Stuffed Yellow Squash
Stuffed Yellow Squash: Recipe and photos by For the Love of Cooking.net
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. |
#10
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Chicken Puttanesca
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
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. |
#11
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Sweet and Salty Homemade Granola Bars
Sweet and Salty Homemade Granola Bars: Adapted recipe by For the Love of Cooking.net Original recipe from The Green Nut
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. |
#12
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Cinnamon and Sugar Donut Muffins
Cinnamon and Sugar Donut Muffins: Adapted recipe and photos by For the Love of Cooking.net Original recipe by My Adventures in Food
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. |
#13
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Pork Medallions Smothered in a Mushroom and Shallot Gravy
Pork Medallions Smothered in a Mushroom and Shallot Gravy: Recipe and Photos by For the Love of Cooking.net
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. |
#14
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Parmesan Roasted Fennel
Parmesan Roasted Fennel: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Food Network
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. |
#15
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Barbecue Chicken Pizza Braid
Barbecue Chicken Pizza Braid: Recipe and photos by For the Love of Cooking.net
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. 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. |
#16
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Simply Roasted Chicken
Simply Roasted Chicken: Recipe and photos by For the Love of Cooking.net
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. |
#17
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Parmesan Roasted Asparagus Topped with a Poached Egg
Parmesan Roasted Asparagus Topped with a Poached Egg: Recipe and photos by For the Love of Cooking.net
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. |
#18
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Vegetable, White Bean, and Orzo Soup
Vegetable, White Bean, and Orzo Soup: Recipe and photos by For the Love of Cooking.net
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#19
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Crusty Italian Bread
Crusty Italian Bread: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Allrecipes
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. Place into the oven and bake for 30-35 minutes or golden brown and the loaf sounds hollow when tapped on the bottom. |
#20
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Beef and Mushroom Ragu over Rigatoni
Beef and Mushroom Ragu over Rigatoni: Recipe and photos by For the Love of Cooking.net
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. |
#21
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Banana, Strawberry, and Orange Muffins
Banana, Strawberry, and Orange Muffins: Recipe and photos by For the Love of Cooking.net
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. |
#22
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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. |
#23
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Shredded Pork and Caramelized Onion Tostada
Shredded Pork and Caramelized Onion Tostada: Recipe and photos by For the Love of Cooking.net
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. |
#24
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Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce
Shredded Pork and Monterey Jack Enchiladas with Homemade Enchilada Sauce: Recipe and photos by For the Love of Cooking.net
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:
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. |
#25
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Red Enchilada Sauce
Red Enchilada Sauce: Adapted recipe by For the Love of Cooking.net Original recipe by Bobby Flay - Food Network Magazine
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. |
#26
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Turkey Italian Sausage and Mushroom Pizza Braid
Turkey Italian Sausage and Mushroom Pizza Braid: Recipe and photos by For the Love of Cooking.net
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. |
#27
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Toffee Crunch Dip with Apple Slices
Toffee Crunch Dip with Apple Slices: Recipe and photos by For the Love of Cooking.net Original recipe by my sister Dana
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#28
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Flaky ****ermilk and Chive Biscuits
Flaky ****ermilk and Chive Biscuits: Recipe and photos by For the Love of Cooking.net Original recipe by Myrecipes and Cooking Light ~ 2008
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. Bake for 10-12 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with ****er. Enjoy. |
#29
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Mixed Greens with Apples, Sunflower Seeds, and Croutons with a White Cheddar and Chive Vinaigrette
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
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#30
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Cheese and Potato Soup
Cheese and Potato Soup: Adapted recipe by For the Love of Cooking.net Original recipe by Mary at One Perfect Bite
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. |
#31
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Vegetable Pot Stickers
Vegetable Pot Stickers: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Ming Tsai ~ Food Network
Spread out the pot sticker wraps onto wax paper then scoop a small teaspoon full of filling onto the center of each wrap. |
#32
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Asian Style Pork Chops
Asian Style Pork Chops: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Life's Ambrosia
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. |
#33
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Roasted Baby Potatoes with Parsley and ****er
Roasted Baby Potatoes with Parsley and ****er: Recipe and photos by For the Love of Cooking.net
Toss the roasted potatoes with the ****er and freshly chopped parsley until evenly coated. Serve immediately. Enjoy. |
#34
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Blackened Flank Steak
Blackened Flank Steak: Adapted recipe by For the Love of Cooking.net Original recipe by Chris at Nibble Me This
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. |
#35
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Banana Banana Bread
Banana Banana Bread: Adapted recipe by For the Love of Cooking.net Original recipe by Shelley on Allrecipes.com
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. |
#36
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Caramelized Mushroom, Onion, Asparagus and Extra Sharp White Cheddar Omelet
Caramelized Mushroom, Onion, Asparagus Omelet with Extra Sharp White Cheddar: Recipe and photos by For the Love of Cooking.net
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. |
#37
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Mint Chocolate Pixies
Mint Chocolate Pixies: Recipe and photos by For the Love of Cooking.net
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. |
#38
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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
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. |
#39
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Garlicky Basmati Rice
Garlicky Basmati Rice: Adapted recipe and photos by For the Love of Cooking.net Original recipe by The Complete Cooking Light Cookbook
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. |
#40
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Barbecued Chicken and Pineapple Skewers
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
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. |
#41
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Jalapeño Chicken Sausage, Mushroom, Smoked Black Pepper White Cheddar, and Tomato Potato Crusted Quiche
Jalapeño Chicken Sausage, Mushroom, Smoked Black Pepper White Cheddar, and Tomato Potato Crusted Quiche: Recipe and photos by For the Love of Cooking.net
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#42
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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
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. Remove from the oven and serve immediately. Enjoy! |
#43
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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:
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. |
#44
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Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas
Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas: Recipe and photos by For the Love of Cooking.net
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. Dips:
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#45
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Margherita Pizza
Margherita Pizza: Recipe and photos by For the Love of Cooking.net
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. |
#46
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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
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! |
#47
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Oatmeal ****erscotch Cookies
Oatmeal ****erscotch Cookies: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Allrecipes
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. |
#48
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Angel Hair Pasta with Arugula, Feta Cheese, Tomatoes, and Pine Nuts
Angel Hair Pasta with Arugula, Feta Cheese, Tomatoes, and Pine Nuts: Recipe and photos by For the Love of Cooking.net
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. |
#49
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Roasted Garlic French Bread
Roasted Garlic French Bread: Adapted recipe and photos by For the Love of Cooking.net
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. 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. |
#50
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Hungarian Mushroom Soup
Hungarian Mushroom Soup: Adapted recipe by For the Love of Cooking Original recipe by Moosewood Cookbook
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! |
#51
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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. |
#52
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Couscous Stuffed Chicken Breasts
Couscous Stuffed Chicken Breasts: Adapted recipe by For the Love of Cooking.net Original recipe by Cooking Light - January/February 2011
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. |
#53
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Greek Burger
Greek Burger: Recipe by For the Love of Cooking.net Inspired by Fresh Grill
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. |
#54
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Baked Onion Rings
Baked Onion Rings: Recipe and photos by For the Love of Cooking.net
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. |
#55
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Angel Hair Pasta with Artichokes, Olives, Tomatoes, and Capers
Angel Hair Pasta with Artichokes, Olives, Tomatoes, and Capers: Recipe and photos by For the Love of Cooking.net
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. |
#56
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Baked Potato with Egg, Extra Sharp Cheddar, and Canadian Bacon
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
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. Remove from the oven and sprinkle with sliced green onions. Serve immediately. Enjoy. |
#57
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Homemade Baked Cinnamon Mini Donuts with Maple Glaze
Cinnamon Donuts: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Bella Cucina Artful Food (donut maker cookbook)
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.
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#58
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Crusty French Bread
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
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. |
#59
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Egg Salad Sandwich
Egg Salad Sandwich: Recipe and photos by For the Love of Cooking.net Inspired by Lori Smith
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. |
#60
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Mushroom and Turkey Italian Sausage Stuffed Shells
Stuffed Shells:
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. |
#61
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Charred Vegetable Salsa
Charred Vegetable Salsa: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Mary Sue Milliken from Border Grill
Remove from the oven and when cool enough to touch, remove the stems and seeds from the jalapeño. |
#62
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Tuscan White Bean and Roasted Garlic Soup
Tuscan White Bean and Roasted Garlic Soup: Adapted recipe by For the Love of Cooking.net Original recipe by Giada De Laurentis - Food Network
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. |
#63
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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. 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. |
#64
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Sesame Green Beans
Sesame Green Beans: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Martha Stewart
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. |
#65
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Carrot-Ginger Rice
Carrot-Ginger Rice: Recipe and photos by For the Love of Cooking.net Original recipe inspired by my friend Kyle
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. |
#66
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Garlic-Ginger Chicken
Garlic-Ginger Chicken Thighs: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Food Network Magazine - October 2010
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. |
#67
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Shredded Beef and Avocado Tostada
Shredded Beef and Avocado Tostada: Recipe and photos by For the Love of Cooking.net
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! |
#68
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Shredded Beef and Sweet Potato Baked Taquitos
Shredded Beef and Sweet Potato Baked Taquitos: Recipe and photos by For the Love of Cooking.net Shredded Beef:
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:
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. |
#69
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Cinnamon Roasted Almonds
Cinnamon Roasted Almonds: Recipe and photos by For the Love of Cooking Inspired by Cathy at Wives with Knives
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! |
#70
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Parmesan Roasted Green Beans
Parmesan Roasted Green Beans: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Tyler Florence Family Meal Cookbook
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. |
#71
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Pork Medallions with Cider Sauce
Pork Medallions with Cider Sauce: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Noble Pig
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. |
#72
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Raspberry Oatmeal Crumb Pie
Raspberry Oatmeal Crumb Pie: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Good Housekeeping
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. |
#73
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Roasted Fennel with Olive Tapenade and Feta Cheese
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
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. 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. |
#74
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Lemony Chicken Saltimbocca
Lemony Chicken Saltimbocca: Adapted recipe and photos by For the Love of Cooking.net Original recipe Cooking Light ~ Jan/Feb 2011
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. |
#75
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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 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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#76
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Spatch****ed Roasted Chicken with Tomatoes, Garlic, and Fresh Basil
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
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. |
#77
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****ernut Squash Ravioli with a ****er Sage Sauce and Parmesan Cheese
****ernut Squash Ravioli with a ****er Sage Sauce and Parmesan Cheese: Recipe and photos by For the Love of Cooking.net
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#78
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Wilted Spinach Salad with Caramelized Shallots
Wilted Spinach Salad with Caramelized Shallots: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Martha Stewart
Add the bag of spinach to the s****et and toss until coated evenly then serve immediately. Enjoy. |
#79
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Baked Chicken and Sharp Cheddar Taquitos
Baked Chicken and Cheddar Taquitos: Recipe and photos by For the Love of Cooking.net
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.
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#80
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Banana, Blueberry, and Lemon Muffins
Banana, Blueberry, and Lemon Muffins: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Dragon's Kitchen
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. Click here for a printable version of this recipe |
#81
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Southwestern Casserole
Southwestern Casserole: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Myrecipes ~ Cooking Light 2002
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. |
#82
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Potato Tian with Caramelized Onions and Parmesan AND the Giveaway Winner
Potato Tian with Caramelized Onions and Parmesan: Recipe and photos by For the Love of Cooking.net
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. |
#83
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Flavorful Flank Steak
Flavorful Flank Steak: Adapted recipe and photos by For the Love of Cooking Original recipe by Alton Brown ~ Food Network
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. |
#84
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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
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! |
#85
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Flaky ****ermilk Biscuits
Flaky ****ermilk Biscuits: Recipe and photos by For the Love of Cooking.net Original recipe by Myrecipes and Cooking Light ~ 2008
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. |
#86
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White Bean Soup with Chorizo and Kale
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
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#87
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Cranberry-Orange Muffins
Cranberry-Orange Muffins: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Myrecipes
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. |
#88
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Southwestern Goulash
Southwestern Goulash: Recipe and photos by For the Love of Cooking.net
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. |
#89
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Super Moist Chocolate Cupcakes with Vanilla ****ercream Frosting
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:
Sift together the dry ingredients into a large bowl. 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:
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#90
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Zucchini Coins with Marinara and Parmesan
Zucchini Coins with Marinara and Parmesan: Recipe and photos by For the Love of Cooking.net
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. |
#91
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Fettuccine with Italian Sausage, Mushrooms, Tomatoes, Spinach, Pine Nuts, and Basil
Fettuccine with Italian Sausage, Mushrooms, Tomatoes, Spinach, Pine Nuts, and Basil: Recipe and photos by For the Love of Cooking.net
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. |
#92
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Homemade Fettuccine
Recipe and photos by For the Love of Cooking.net
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. 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. |
#93
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Mini Lemon Pies and Mini Cherry Pies
Mini Lemon or Cherry Pies: Adapted recipe and photos by For the Love of Cooking.net Original recipe by The Comfort of Cooking
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. |
#94
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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
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. |
#95
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Potato Crab Chowder
Potato Crab Chowder: Adapted recipe by For the Love of Cooking.net Original recipe by Cooking Light 2003 ~ Myrecipes
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. |
#96
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Green Bean and Mushroom Casserole
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
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. |
#97
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Tomato Tian
Tomato Tian: Recipe and photos by For the Love of Cooking.net
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. |
#98
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Roasted Yams with Maple, Dried Cranberries and Pecans Roasted Yams with Maple, Dried Cranberries, and Pecans: Recipe and photos by For the Love of Cooking.net
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#99
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Herb Dinner Rolls
Herb Dinner Rolls: Recipe and photos by For the Love of Cooking Inspired by Marjie at Modern Day Ozzie and Harriet
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