I had all of the ingredients for this sausage, peppers, onions, and potatoes sheet-pan meal in the fridge, and threw it together for a quick and tasty family meal. I cooked the veggies & potatoes for a bit longer than the sausage, as it was pre-cooked, and it turned out delicious. The veggies & potatoes were tender & flavorful, and the sausage was caramelized and savory. This easy sheet pan dinner paired well with a tomato salad and some crusty bread.

Sheet Pan Sausage, Peppers, and Potatoes

Ingredients:

• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp oregano
• ¼ tsp paprika
• ¼ tsp coriander
• Sea salt and freshly cracked black pepper, to taste
• 1 lb tiny, baby potatoes (also called potato nibbles), halved if larger
• ½ red bell pepper, chopped
• ½ yellow bell pepper, chopped
• ½ yellow onion, chopped
• 1½-2 tbsp olive oil, to taste
• 4 sausages, sliced on a diagonal (for more surface caramelization)  ***I used pre-cooked Hatch green chile & cheddar
• 2 tsp fresh parsley, finely chopped, for garnish

Serving:

• Grainy mustard
• Spicy mustard
• Hot sauce

How to Make Sheet Pan Sausage, Peppers, and Potatoes:

Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.

Make the seasoning blend by whisking together the garlic powder, onion powder, oregano, paprika, coriander, sea salt, and freshly cracked black pepper to taste until well combined.

Season the potatoes and veggies by placing the baby potatoes, bell peppers, and onions in a large bowl and sprinkling the seasoning over them. Drizzle the olive oil over the veggie mixture, and toss until everything is evenly coated.  Side Note: I use my hands to ensure the vegetables are fully coated with the seasoning.

Spread the veggies & potatoes in a single layer on the prepared baking sheet.  Side Note: If your sausage is raw and not pre-cooked, add it to the sheet pan with the potatoes & veggies. 

Place in the oven to bake for 15 minutes, tossing halfway.

Add the sliced pre-cooked sausages around the vegetables in a single layer and return to the oven to bake for 15-20 minutes, tossing halfway, until caramelized and the veggies & potatoes are tender.

Sprinkle with parsley and serve. Enjoy.

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Sheet Pan Sausage, Peppers, and Potatoes 

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet or Sheet Pan

Ingredients

• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp oregano
• ¼ tsp paprika
• ¼ tsp coriander
• Sea salt and freshly cracked black pepper to taste
• 1 lb tiny baby potatoes (also called potato nibbles), halved if larger
• ½ red bell pepper chopped
• ½ yellow bell pepper chopped
• ½ yellow onion chopped
• 1½-2 tbsp olive oil to taste
• 4 sausages, sliced on a diagonal (for more surface caramelization) ***I used Hatch green chile & cheddar
• 2 tsp fresh parsley finely chopped, for garnish

Serving:

• Grainy mustard
• Spicy mustard
• Hot sauce

Instructions

• Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
• Make the seasoning blend by whisking together the garlic powder, onion powder, oregano, paprika, coriander, sea salt, and freshly cracked black pepper to taste until well combined.
• Season the potatoes and veggies by placing the baby potatoes, bell peppers, and onions in a large bowl and sprinkling the seasoning over them. Drizzle the olive oil over the veggie mixture, and toss until everything is evenly coated.  Side Note: I use my hands to ensure the vegetables are fully coated with the seasoning.
• Spread the veggies & potatoes in a single layer on the prepared baking sheet. Side Note: If your sausage is raw and not pre-cooked, add it to the sheet pan with the potatoes & veggies. 
• Place in the oven to bake for 15 minutes, tossing halfway.
• Add the pre-cooked sliced sausages around the vegetables in a single layer and return to the oven to bake for 15-20 minutes, tossing halfway, until caramelized and the veggies & potatoes are tender.
• Sprinkle with parsley and serve. Enjoy.

I’ve always wanted to try Hawaiian roll sliders, but the rolls’ sweetness has kept me from doing so until I found their less-sweet version–savory, buttery Hawaiian rolls. I made these turkey bacon sliders a little more special by preparing & using a garlic-basil mayonnaise instead of plain old mayo. The sandwiches were a hit with my busy family, who grabbed them on the go, and I loved how easy they were to make. I served these tasty mini sandwiches with baked sweet potato chips and a dill cucumber salad.

Turkey Club Sliders

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil, finely chopped
• 1 clove of garlic, finely grated
• Freshly cracked black pepper, to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls, sliced in half horizontally
• 6 slices of Havarti cheese (or cheese of your choice)
• 8 oz deli turkey, sliced
• 2-3 Roma tomatoes, sliced
• 2 cups iceberg lettuce, finely shredded
• ¼ red onion, sliced thinly  ***Soak the slices in ice water if they’re too strongly flavored
• Sea salt and freshly cracked black pepper, to taste

How to Make Turkey Club Sliders:

Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.

Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.

Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.

Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.

Layer the Havarti cheese on the bottom half of the rolls.

Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider. 

Next, layer the cripsy bacon slices.

Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.

Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.

Finish the sliders by topping with the top layer of slider rolls.

Slice into sliders. Serve and enjoy.

Print

Turkey Club Sliders

Course Appetizer, Lunch, Main

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 Sliders

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil finely chopped
• 1 clove of garlic finely grated
• Freshly cracked black pepper to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls sliced in half horizontally
• 6 slices of Havarti cheese or cheese of your choice
• 8 oz deli turkey sliced
• 2-3 Roma tomatoes sliced
• 2 cups iceberg lettuce finely shredded
• ¼ red onion sliced thinly ***Soak the slices in ice water if they're too strongly flavored
• Sea salt and freshly cracked black pepper to taste

Instructions

• Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.
• Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.
• Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.
• Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.
• Layer the Havarti cheese on the bottom half of the rolls. Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider.
• Next, layer the cripsy bacon slices. Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.
• Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.
• Finish the sliders by topping with the top layer of slider rolls, and slice into sliders. Serve and enjoy.

After trying and loving the egg roll smash tacos, I decided to use a few leftover hamburger patties from the fridge to make these smash ground beef tacos, and they turned out delicious. I served them gringo-style with shredded lettuce, cheddar cheese, and lots of salsa and hot sauce. These crispy beef tacos were fun & easy to make and reminded me of the tacos my mom made when growing up, which made me nostalgic. My husband and I devoured these smashed beef tacos and thought they paired nicely with some tortilla chips and guacamole.

Smash Ground Beef Tacos

Ingredients:

• ⅛ tsp cumin
• ⅛ tsp chili powder
• ⅛ tsp paprika
• ⅛ tsp oregano
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper, to taste
• 7.5 oz ground beef, made into 3 thin ground beef patties (2.5-oz for each patty)
• 3 corn tortillas (or flour tortillas)
• 1 tbsp vegetable oil

Toppings:

• 1 cup iceberg lettuce, finely shredded
• ½ cup cheddar cheese, grated
• 2 compari tomatoes, seeded & diced
• ½ small red onion, diced
• 2 tbsp fresh cilantro, diced

Serving:

• Salsa
• Hot sauce
• Sour cream

How to Make Smash Ground Beef Tacos:

Make the seasoning blend by combining the cumin, coriander, chili powder, paprika, oregano, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste in a small dish, and mix well.

Prepare the beef & tortilla by pressing each thin burger patty onto a corn tortilla, getting the beef as close to the edges as possible.

Season the smash tacos by sprinkling the seasoning blend over each taco to taste.

Cook the smash tacos by heating the oil in a large cast-iron skillet over medium-high heat until shimmering and very hot.

Working in batches, place the tacos, meat-side down, in the hot pan without crowding them, and press down with a spatula, and cook for 2-3 minutes. Flip over and cook the tortilla side until crisp and golden, about 2 minutes.

Remove and sandwich them between the cups of an upside-down muffin pan to shape them into tacos and to drain excess grease.  Side Note: You can also use a cooling rack or a taco rack instead, if you have them. 

Finish the smash tacos by topping them with shredded lettuce, lots of cheese, tomatoes, onion, and cilantro. Serve immediately with salsa, hot sauce, and sour cream.

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Smash Ground Beef Tacos

Course Main

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 3 Tacos

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet
• Muffin Pan (upside down), Cooling Rack, or Taco Tray

Ingredients

• ⅛ tsp cumin
• ⅛ tsp chili powder
• ⅛ tsp paprika
• ⅛ tsp oregano
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper to taste
• 7.5 oz ground beef, made into 3 thin ground beef patties (2.5-oz for each patty)
• 3 corn tortillas or flour tortillas
• 1 tbsp vegetable oil

Toppings:

• 1 cup iceberg lettuce finely shredded
• ½ cup cheddar cheese grated
• 2 compari tomatoes seeded & diced
• ½ small red onion diced
• 2 tbsp fresh cilantro diced

Serving:

• Salsa
• Hot sauce
• Sour cream

Instructions

• Make the seasoning blend by combining the cumin, coriander, chili powder, paprika, oregano, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste in a small dish, and mix well.
• Prepare the beef & tortilla by pressing each thin burger patty onto a corn tortilla, getting the beef as close to the edges as possible.
• Season the smash tacos by sprinkling the seasoning blend over each taco to taste.
• Cook the smash tacos by heating the oil in a large cast-iron skillet over medium-high heat until shimmering and very hot.
• Working in batches, place the tacos, meat-side down, in the hot pan without crowding them, and press down with a spatula, and cook for 2-3 minutes. Flip over and cook the tortilla side until crisp and golden, about 2 minutes.
• Remove and sandwich them between the cups of an upside-down muffin pan to shape them into tacos and to drain excess grease.  Side Note: You can also use a cooling rack or a taco rack instead, if you have them.
• Finish the smash tacos by topping them with shredded lettuce, lots of cheese, tomatoes, onion, and cilantro.
• Serve immediately with salsa, hot sauce, and sour cream.

We had some prosciutto and ciliegine mozzarella balls in the fridge, so I decided to make these prosciutto-wrapped nectarines with mozzarella and basil skewers for a tasty, healthy appetizer. I used a nectarine because it’s what we had on hand, but a peach would work well too. These tasty little bites were easy to make and tasted great as is, and also with a drizzle of olive oil & balsamic glaze. This easy summer appetizer paired nicely with grilled flank steak, marinated cherry tomatoes, and fresh grilled corn on the cob.

Prosciutto-Wrapped Nectarines with Mozzarella and Basil

Ingredients:

• 1 large nectarine or peach
• 2 slices of prosciutto, each slice cut into 4 same-sized pieces long enough to wrap the fruit
• 8 medium basil leaves
• 8 mozzarella balls, divided by 8

Serving Options:

• Olive oil, drizzled
• Fresh parsley, finely chopped
• Balsamic glaze or aged vinegar

How to Make Prosciutto-Wrapped Nectarines with Mozzarella and Basil:

Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.

Wrap each nectarine slice with prosciutto around the middle of each fruit slice.

Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.

Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.

Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.

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Prosciutto-Wrapped Nectarines with Mozzarella and Basil

Course Appetizer

Cuisine Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 slices

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Wooden Skewers or Large Toothpicks

Ingredients

Ingredients:

• 1 large nectarine or peach
• 2 slices of prosciutto Each slice is cut into 4 thin, same-sized pieces long enough to wrap the fruit
• 8 medium basil leaves
• 8 ciliegine mozzarella balls divided by 8

Serving Options:

• Olive oil drizzled
• Fresh parsley finely chopped
• Balsamic glaze or aged vinegar

Instructions

• Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.
• Wrap each nectarine slice with prosciutto around the middle of each fruit slice.
• Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.
• Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.
• Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.

I had some chicken to use up, so I whipped up this tasty lemon butter chicken recipe from The Kitchn that looked quick, easy, and used ingredients I had on hand. The sauce was very lemony thanks to the lemon zest, juice, and slices, and it was ready in very little time. We all thought it was tasty, and it paired nicely with an Italian bean salad (recipe to follow), roasted asparagus, and some crusty bread loaded with roasted garlic.

Lemon Butter Chicken

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1½ tsp Italian seasoning
• Sea salt and freshly cracked black pepper, to taste
• 1 large lemon
• ¾ cup chicken broth
• 4 cloves garlic, minced
• 2 tsp flour
• 2 tbsp olive oil
• 4 tbsp butter, cut into 6 pieces
• 2 tbsp fresh parsley, finely chopped

How to Make Lemon Butter Chicken:

Prepare the chicken by slicing each breast in half horizontally, creating 4 pieces in total. Pat dry with paper towels. Season both sides of the pieces with Italian seasoning, sea salt, and freshly cracked black pepper to taste.

Prepare the lemon by finely grating the zest from the large lemon and place it in a small bowl. Halve the lemon crosswise. Juice one half until you have 2 tablespoons of fresh juice, and add it to the bowl. Cut 4-5 (¼-inch-thick) slices from the remaining half of the lemon.   Side Note: Remove the seeds and reserve the slices.

Make the sauce mixture by whisking ¾ cup cold chicken broth, 4 finely grated garlic cloves, and the flour into the lemon juice mixture. Season with sea salt and freshly cracked black pepper to taste and whisk until no lumps remain.

Cook the chicken by heating the olive oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook until well-browned, 3 to 4 minutes per side (the chicken might not be cooked through).

Reduce the heat to medium-low. Re-whisk the lemon juice mixture, pour it into the skillet, and add the reserved 4 lemon slices. Simmer until the sauce thickens and the chicken is cooked through, flipping halfway through, 3 to 4 minutes total.

Turn off the heat. Transfer the chicken to a plate and loosely cover with a foil tent.

Finish the sauce by adding 4 tablespoons of cold butter to the pan and whisking until melted and combined. Taste the sauce and season with sea salt and freshly black pepper as needed. Stir in the finely chopped parsley.

Return the chicken and any accumulated juice to the pan; flip the chicken to coat with sauce.

Serve and enjoy.

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Lemon Butter Chicken

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Large Nonstick Skillet

Ingredients

• 2 large boneless, skinless chicken breasts
• 1½ tsp Italian seasoning
• Sea salt and freshly cracked black pepper to taste
• 1 large lemon
• ¾ cup chicken broth
• 4 cloves garlic minced
• 2 tsp flour
• 2 tbsp olive oil
• 4 tbsp butter cut into 6 pieces
• 2 tbsp fresh parsley finely chopped

Instructions

• Prepare the chicken by slicing each breast in half horizontally, creating 4 pieces in total. Pat dry with paper towels. Season both sides of the pieces with Italian seasoning, sea salt, and freshly cracked black pepper to taste.
• Prepare the lemon by finely grating the zest from the large lemon and place it in a small bowl. Halve the lemon crosswise. Juice one half until you have 2 tablespoons of fresh juice, and add it to the bowl. Cut 4-5 (¼-inch-thick) slices from the remaining half of the lemon.   Side Note: Remove the seeds and reserve the slices.
• Make the sauce mixture by whisking ¾ cup cold chicken broth, 4 finely grated garlic cloves, and the flour into the lemon juice mixture. Season with sea salt and freshly cracked black pepper to taste and whisk until no lumps remain.
• Cook the chicken by heating the olive oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook until well-browned, 3 to 4 minutes per side (the chicken might not be cooked through).
• Reduce the heat to medium-low. Re-whisk the lemon juice mixture, pour it into the skillet, and add the reserved 4-5 lemon slices. Simmer until the sauce thickens and the chicken is cooked through, flipping halfway through, 3 to 4 minutes total.
• Turn off the heat. Transfer the chicken to a plate and loosely cover with a foil tent.
• Finish the sauce by adding 4 tablespoons of cold butter to the pan and whisking until melted and combined. Taste the sauce and season with sea salt and freshly black pepper as needed. Stir in the finely chopped parsley.
• Return the chicken and any accumulated juice to the pan; flip the chicken to coat with sauce.
• Serve and enjoy.

After a few videos were shared with me on Instagram by family & friends, I finally tried making this viral no-fold blanket dumplings recipe I found on Spend with Pennies. These little pork dumplings were much easier to prepare than potstickers or gyoza, making them perfect for busy weeknights.  I served them with spicy chili crisp, black vinegar, and soy sauce, but potsticker dipping sauce would also be terrific. These blanket dumplings pair nicely with a tangy cucumber salad and soy-glazed snow peas.

No-Fold Blanket Dumplings

Filling:

• ½ lb. ground pork (ground chicken or turkey will also work)
• 2 green onions, finely chopped, plus more for garnish if desired
• 2 tsp soy sauce
• 2 tsp fresh ginger, finely grated
• 1 large clove of garlic, minced
• 1½ tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 teaspoon cornstarch
• ¼ tsp white pepper
• Sea salt, to taste

Other Ingredients:

• 12 dumpling (potsticker or gyoza) wrappers
• 2 tsp vegetable oil
• ⅓ cup water
• Toasted sesame seeds, if desired

Serving Options:

• Spicy chili crisp
• Chinese Black vinegar
• Soy sauce
• Potsticker dipping sauce

How to Make No-Fold Blanket Dumplings:

Prepare the filling by placing the ground pork and the green onions in a bowl.

In a small dish, mix the soy sauce, ginger, garlic, toasted sesame oil, vinegar, cornstarch, white pepper, and sea salt to taste until well combined.  Pour over the ground pork and green onions, and mix with your hands until evenly combined.

Prepare the dumplings by placing heaping tablespoon-sized balls on a plate.

Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.

Cook the blanket dumplings by heating the oil in a nonstick skillet over medium-high heat. Add the dumplings, spacing them apart. Add the water and cover with a tight-fitting lid to steam for 6-8 minutes, or until the pork reaches 145 degrees.

Uncover and continue cooking until the water has evaporated and the bottoms are crisp and slightly caramelized, about 2 minutes.

Serve the dumplings with a sprinkling of toasted sesame seeds and green onions, along with spicy chili crisp, black vinegar, soy sauce, or potsticker dipping sauce, if desired. Enjoy.

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No-Fold Blanket Dumplings

Course Appetizer, Main

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 dumplings

Author Pam - For the Love of Cooking

Equipment

• Nonstick Skillet with Lid

Ingredients

Filling:

• ½ lb. ground pork ground chicken or turkey will also work
• 2 green onions finely chopped, plus more for garnish if desired
• 2 tsp soy sauce
• 2 tsp fresh ginger finely grated
• 1 large clove of garlic minced
• 1½ tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 teaspoon cornstarch
• ¼ tsp white pepper
• Sea salt to taste

Other Ingredients:

• 12 dumpling potsticker or gyoza wrappers
• 2 tsp vegetable oil
• ⅓ cup water
• Toasted sesame seeds if desired

Serving Options:

• Spicy chili crisp
• Chinese Black vinegar
• Soy sauce
• Potsticker dipping sauce

Instructions

• Prepare the filling by placing the ground pork and the green onions in a bowl.
• In a small dish, mix the soy sauce, ginger, garlic, toasted sesame oil, vinegar, cornstarch, white pepper, and sea salt to taste until well combined.  Pour over the ground pork and green onions, and mix with your hands until evenly combined.
• Prepare the dumplings by placing heaping tablespoon-sized balls on a plate.
• Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.
• Cook the blanket dumplings by heating the oil in a nonstick skillet over medium-high heat. Add the dumplings, spacing them apart. Add the water and cover with a tight-fitting lid to steam for 6-8 minutes, or until the pork reaches 145 degrees.
• Uncover and continue cooking until the water has evaporated and the bottoms are crisp and slightly caramelized, about 2 minutes.
• Serve the dumplings with a sprinkling of toasted sesame seeds and green onions, along with spicy chili crisp, black vinegar, soy sauce, or potsticker dipping sauce, if desired. Enjoy.

I had a recent craving for a childhood favorite–KFC, so I went in search of some copycat recipes to make a healthier version at home. I found this oven-fried chicken recipe (KFC copycat) on Kevin Is Cooking, which looked quick, easy, and tasty. We all loved how juicy & flavorful this crispy baked chicken turned out, and we thought it paired nicely with KFC coleslaw (copycat recipe) and some creamy mashed potatoes with homemade gravy.

Oven-Fried Chicken

Ingredients:

• 2 lbs. chicken thighs, bone-in, skin-on
• ½ cup buttermilk
• ½ cup flour
• ½ cup panko crumbs
• 4 tbsp butter, melted

Seasoning Blend:

• 1 tsp white pepper
• ½ tsp celery salt
• ½ tsp Italian seasoning
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp dried mustard
• ½ tsp paprika
• ½ tsp ground ginger
• ¼ tsp baking powder
• ⅛ tsp turmeric
• ⅛ tsp cayenne

How to Make Oven-Fried Chicken:

Marinate the meat by placing the chicken thighs and buttermilk in a large zip-lock bag, sealing it, and squishing it to coat the chicken evenly. Place in the refrigerator to marinate for at least 30 minutes and up to several hours.

Remove the chicken from the fridge 30 minutes before baking.

Heat a baking sheet by placing it in the oven and preheating it to 425 degrees, using the convection setting if you have it.

Make the coating by combining the flour, panko crumbs, white pepper, celery salt, Italian seasoning, salt, garlic powder, black pepper, dried mustard, paprika, ginger, baking powder, turmeric, and cayenne in a shallow bowl. Mix until well-combined.

Dredge the chicken thighs by removing them, one at a time, from the buttermilk, shaking off excess liquid, and dabbing both sides with a few paper towels, then place them skin-side down into the prepared panko crumb mixture. Coat both sides of the chicken well, then place on a parchment-lined plate. Repeat with the remaining chicken pieces. Spray the top of the thighs with avocado or olive oil cooking spray.

Bake the chicken thighs by removing the HOT baking sheet from the oven once preheated. Carefully pour the melted butter evenly over the HOT baking sheet. Place the chicken thighs skin-side down, separated from each other so they will “fry” instead of steam–they all must have space! Bake for 15 minutes.

Carefully flip them over, then bake for another 15-17 minutes, or until cooked to an internal temperature of 165 degrees using a meat thermometer.

To serve, remove from the oven, sprinkle with a bit of sea salt (if desired), and rest for 5 minutes before serving. Enjoy.

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Oven-Fried Chicken

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Marinating Time: 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 - 5

Author Pam - For the Love of Cooking

Equipment

• Large Baking Sheet
• Meat Thermometer

Ingredients

Ingredients:

• 2 lbs. chicken thighs bone-in, skin-on
• ½ cup buttermilk
• ½ cup flour
• ½ cup panko crumbs
• 4 tbsp butter melted

Seasoning Blend:

• 1 tsp white pepper
• ½ tsp celery salt
• ½ tsp Italian seasoning
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp dried mustard
• ½ tsp paprika
• ½ tsp ground ginger
• ¼ tsp baking powder
• ⅛ tsp turmeric
• ⅛ tsp cayenne

Instructions

• Marinate the meat by placing the chicken thighs and buttermilk in a large zip-lock bag, sealing it, and squishing it to coat the chicken evenly. Place in the refrigerator to marinate for at least 30 minutes and up to several hours.
• Remove the chicken from the fridge 30 minutes before baking.
• Heat a baking sheet by placing it in the oven and preheating it to 425 degrees, using the convection setting if you have it.
• Make the coating by combining the flour, panko crumbs, white pepper, celery salt, Italian seasoning, salt, garlic powder, black pepper, dried mustard, paprika, ginger, baking powder, turmeric, and cayenne in a shallow bowl. Mix until well-combined.
• Dredge the chicken thighs by removing them, one at a time, from the buttermilk, shaking off excess liquid, and dabbing both sides with a few paper towels, then place them skin-side down into the prepared panko crumb mixture. Coat both sides of the chicken well, then place on a parchment-lined plate. Repeat with the remaining chicken pieces. Spray the top of the thighs with avocado or olive oil cooking spray.
• Bake the chicken thighs by removing the HOT baking sheet from the oven once preheated. Carefully pour the melted butter evenly over the HOT baking sheet. Place the chicken thighs skin-side down, separated from each other so they will "fry" instead of steam–they all must have space! Bake for 15 minutes.
• Carefully flip them over, then bake for another 15-17 minutes, or until cooked to an internal temperature of 165 degrees using a meat thermometer.
• To serve, remove from the oven, sprinkle with a bit of sea salt (if desired), and rest for 5 minutes before serving. Enjoy.

 I threw this easy pasta al pesto together for a healthy vegetarian meal, and it was so delicious that we were all disappointed I didn’t double the recipe. I made the pesto while the pasta cooked, then tossed it all together until it was nice and coated with the sauce. I threw in some baby cherry tomatoes because they are so sweet & delicious, I thought they would add a nice pop of sweet/tart to the dish. This easy pesto pasta recipe paired nicely with an Italian salad and some crusty bread loaded with roasted garlic.

Spaghetti al Pesto

• 8 oz spaghetti noodles, cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan, finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste
• 1 cup fresh basil leaves, packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese, finely grated
• Baby basil leaves, optional

How to Make Spaghetti al Pesto:

Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.

Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.

Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.

Add the basil leaves and pulse a few times to chop.

With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.

Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don’t toss the pasta and pesto together in the cooking pot, as it will “cook” the pesto, making it less green & vibrant. 

Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.

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Spaghetti al Pesto

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 - 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Food Processor

Ingredients

• 8 oz spaghetti noodles cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic finely grated
• Sea salt and freshly cracked black pepper to taste
• 1 cup fresh basil leaves packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese finely grated
• Baby basil leaves optional

Instructions

• Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.
• Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.
• Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.
• Add the basil leaves and pulse a few times to chop.
• With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.
• Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don't toss the pasta and pesto together in the cooking pot, as it will "cook" the pesto, making it less green & vibrant.
• Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.

This tasty pasta primavera with Boursin cheese dish was a clean-out-the-fridge recipe. I roasted the veggies until tender, then tossed them together with some warmed Boursin cheese and al dente rigatoni. Served with lots of parmesan cheese, this primavera pasta was a big hit with all of us and paired nicely with a simple Romaine salad and some crusty bread.

Pasta Primavera with Boursin

Ingredients:

• 8 oz rigatoni, cooked to al dente according to the package instructions
• 1 small eggplant, chopped into bite-sized pieces
• ½ small yellow onion, chopped into bite-sized pieces
• 5 large button mushrooms, chopped into bite-sized pieces
• 2 mini orange bell peppers, chopped into bite-sized pieces
• 2 tbsp olive oil, divided
• Sea salt and freshly cracked black pepper, to taste
• Crushed red pepper flakes, to taste
• ½ zucchini, chopped into bite-sized pieces
• ½ yellow squash, chopped into bite-sized pieces
• 5-7 asparagus spears, woody ends removed, and chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic, minced
• 1 (5.2 oz packet) Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley, chopped
• Parmesan cheese, freshly grated, to taste

How to Make Pasta Primavera with Boursin

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.

Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.

Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.

Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.

Return to the oven to roast for 5 minutes.

Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.

Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.

Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.

Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

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Pasta Primavera with Boursin

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large pot

Ingredients

• 8 oz rigatoni cooked to al dente according to the package instructions
• 1 small eggplant chopped into bite-sized pieces
• ½ small yellow onion chopped into bite-sized pieces
• 5 large button mushrooms chopped into bite-sized pieces
• 2 mini orange bell peppers chopped into bite-sized pieces
• 2 tbsp olive oil divided
• Sea salt and freshly cracked black pepper to taste
• Crushed red pepper flakes to taste
• ½ zucchini chopped into bite-sized pieces
• ½ yellow squash chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic minced
• 1 5.2 oz packet Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley chopped
• Parmesan cheese freshly grated, to taste

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.
• Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
• Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.
• Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.
• Return to the oven to roast for 5 minutes.
• Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.
• Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.
• Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.
• Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

I had just a little leftover ground beef filling after making some ground beef enchiladas, and decided to make this taco-stuffed baked potato recipe with it. I really enjoyed this tasty lunch! I’ve never had a taco-loaded baked potato before, but you can be sure I will again. It was a hearty and filling lunch that was easy to make and tasted great with salsa and hot sauce.

Taco-Stuffed Baked Potato

Ingredients:

• 1 russet potato, scrubbed
• Olive oil

Toppings:

• ½ cup ground beef enchilada filling (click link for the recipe), warmed
• Sharp cheddar, shredded
• Sour cream
• Sea salt and freshly cracked black pepper, to taste
• Green onions, sliced
• Serrano pepper, sliced
• Cherry tomatoes, quartered
• Salsa
• Hot sauce

How to Make a Taco-Stuffed Baked Potato:

Preheat the oven to 375 degrees.

Prepare and cook the baked potato by scrubbing it well and poking a few holes in the top. Rub the potato with olive oil and place it directly on the oven rack to bake for 1 hour, until fork-tender.

Meanwhile, make the taco meat (click here for the ground beef filling recipe).

Prepare the stuffed potato by removing it from the oven. Once slightly cooled, slice it down the center, then pinch each end of the potato towards the middle.

Add some butter and sour cream, to taste, then season with sea salt and freshly cracked pepper, to taste; mix until well combined.

Finish by topping the potato with ground beef taco meat, a big handful of shredded cheese, a dollop of sour cream, green onions, serrano, tomatoes, and cilantro.

Serve with salsa and hot sauce, if desired. Enjoy.

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Taco-Stuffed Baked Potato

Course Main

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Baked Potato:

• 1 russet potato scrubbed
• Olive oil

Toppings:

• ½ cup ground beef enchilada filling click link for the recipe, warmed
• Sharp cheddar shredded
• Sour cream
• Sea salt and freshly cracked black pepper to taste
• Green onions sliced
• Serrano pepper sliced
• Cherry tomatoes quartered
• Cilantro chopped
• Salsa
• Hot sauce

Instructions

• Preheat the oven to 375 degrees.
• Prepare and cook the baked potato by scrubbing it well and poking a few holes in the top. Rub the potato with olive oil and place it directly on the oven rack to bake for 1 hour, until fork-tender.
• Meanwhile, make the taco meat in a large skillet (click here for the ground beef filling recipe).
• Prepare the stuffed potato by removing it from the oven. Once slightly cooled, slice it down the center, then pinch each end of the potato towards the middle.
• Add some butter and sour cream, to taste, then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
• Finish by topping the potato with ground beef taco meat, a big handful of shredded cheese, a dollop of sour cream, green onions, serrano, tomatoes, and cilantro.
• Serve with salsa and hot sauce, if desired. Enjoy.