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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 seen many versions of this viral Thomas Keller zucchini recipe on social media lately, and couldn’t wait to make it. Scoring the zucchini helps it cook evenly and creates nice caramelization, and topping it with the marinated tomatoes made it extra special. This was a fun, tasty zucchini recipe that was devoured quickly and paired nicely with some leftover Boursin potatoes and some Italian meatballs.

Scored Zucchini with Marinated Tomatoes

Marinated Tomatoes:

• 2 tbsp olive oil or vegetable oil
• 2 tbsp white balsamic vinegar
• 2 tsp shallot, finely minced
• 1 clove of garlic, finely grated
• 1 tsp fresh parsley, finely chopped
• Pinch of sugar
• Sea salt and freshly cracked black pepper, to taste
• 1½ cups of cherry tomatoes or grape tomatoes, diced, excess seeds removed

Zucchini:

• 2 zucchini, ends trimmed and sliced in half lengthwise
• Sea salt, to taste
• 2 tbsp avocado oil, for cooking
• 3 tbsp capers, drained and dried well on a tea towel

Serving:

• Fresh basil leaves, garnish
• Fresh parmesan, on the side

How to Make Scored Zucchini with Marinated Tomatoes:

Marinate the tomatoes by whisking the olive oil, white balsamic vinegar, shallot, garlic, parsley, sugar, sea salt, and freshly cracked black pepper to taste in a small bowl.  Fold in the tomatoes and stir until evenly coated. Set aside to let flavors mingle, and stir every once in a while.

Slice the zucchini in half lengthwise, then score the flesh side in a cross-hatch pattern, ⅛” to ¼” deep.

Salt the zucchini halves by seasoning the flesh sides liberally with salt. Let zucchini rest, flesh side down on a tea towel or a few paper towels for 10-15 minutes to draw out its moisture.

Pat the zucchinis very dry with a fresh towel or paper towel.

Preheat the oven to 425 degrees.

Cook the zucchini by heating the avocado oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, place zucchini halves cut-side down in the skillet and sear until golden brown and beautifully caramelized, 4-5 minutes total.  Side Note: Adjust the heat if they are browning too fast.

Flip the zucchini halves over and sprinkle the dried capers around the zucchini.

Roast the zucchini by transferring the ovenproof cast-iron skillet to the oven to roast until the zucchini is softened, about 15-20 minutes.

Place the zucchini on a towel to remove excess grease, then place on a serving plate.

To serve, spoon the marinated tomatoes over the zucchini, along with the crispy capers. Top with the fresh basil leaves and serve. Enjoy.

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Scored Zucchini with Marinated Tomatoes

Course Sides

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Large Cast-Iron Skillet (ovenproof)

Ingredients

Marinated Tomatoes:

• 2 tbsp olive oil or vegetable oil
• 2 tbsp white balsamic vinegar
• 2 tsp shallot finely minced
• 1 clove of garlic finely grated
• 1 tsp fresh parsley finely chopped
• Pinch of sugar
• Sea salt and freshly cracked black pepper to taste
• 1½ cups of cherry tomatoes or grape tomatoes diced, excess seeds removed

Zucchini:

• 2 zucchini ends trimmed and sliced in half lengthwise
• Sea salt to taste
• 2 tbsp avocado oil for cooking
• 3 tbsp capers drained and dried well on a tea towel

Serving:

• Fresh basil leaves garnish

Instructions

• Marinate the tomatoes by whisking the olive oil, white balsamic vinegar, shallot, garlic, parsley, sugar, sea salt, and freshly cracked black pepper to taste in a small bowl.  Fold in the tomatoes and stir until evenly coated. Set aside to let flavors mingle, and stir every once in a while.
• Prepare the zucchini by cutting them in half lengthwise using a sharp knife, then score the flesh side in a cross-hatch pattern, ⅛" to ¼" deep.
• Salt the zucchini halves by seasoning the flesh sides liberally with salt. Let the zucchini rest, flesh side down, on a tea towel or a few paper towels for 10-15 minutes to draw out its moisture.
• Pat the zucchinis very dry with a fresh towel or paper towel.
• Preheat the oven to 425 degrees.
• Cook the zucchini by heating the avocado oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, place zucchini halves cut-side down in the skillet and sear until golden brown and beautifully caramelized, 4-5 minutes total.  Side Note: Adjust the heat if they are browning too fast.
• Flip the zucchini halves over and sprinkle the dried capers around the zucchini.
• Roast the zucchini by transferring the ovenproof cast-iron skillet to the oven to roast until the zucchini is softened, about 15-20 minutes.
• Place the zucchini on a towel to remove excess grease, then place the halves on a serving plate.
• To serve, spoon the marinated tomatoes over the zucchini, along with the crispy capers. Top with the fresh basil leaves and serve. Enjoy.

I combined two of my favorite things (potatoes & Boursin) and made this delicious & easy Boursin mashed potatoes recipe. I’m shocked I haven’t thought of combining the two earlier, but I’m so glad I finally did. We all loved these garlicky, buttery potatoes were decadent and delicious, and we all thought they paired well with a juicy steak, steamed artichoke, and simple salad.

Boursin Mashed Potatoes

Ingredients:

• 2 lbs. russet potatoes, peeled and chopped into same-sized chunks
• ½ cup whole milk
• 2-3 tbsp butter, to taste
• ¼ tsp garlic powder
• Sea salt and freshly cracked black pepper, to taste
• 1 (5.2-oz) package Garlic and Fine Herbs Boursin Cheese, crumbled

Serving Options: 

• Butter, optional
• Chives, snipped, optional

How to Make Boursin Mashed Potatoes:

Cook the potatoes by placing them in a large pot of well-salted water and bringing to a boil over high heat. Cook until the potatoes are fork-tender, about 15–20 minutes. Drain the potatoes in a colander and return them to the hot pot over the stovetop for a minute or two to steam off excess moisture.

Meanwhile, warm the milk, butter, garlic powder, sea salt, and freshly cracked black pepper to taste until melted & very warm.

Make the Boursin mashed potatoes by adding the warm milk/butter mixture to the hot potatoes, along with the crumbled Boursin cheese.

Beat the potatoes with a hand mixer or hand masher until creamy and smooth. Taste & re-season if needed.

To serve, spoon the potatoes into a serving bowl and top with a dollop of butter, fresh chives, and freshly cracked black pepper to taste, if desired. Serve immediately. Enjoy.

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Boursin Mashed Potatoes

Course Sides

Cuisine American

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

• Large pot
• Colander
• Hand Mixer or Hand Masher

Ingredients

• 2 lbs. russet potatoes peeled and chopped into same-sized chunks
• ½ cup whole milk
• 2-3 tbsp butter to taste
• ¼ tsp garlic powder
• Sea salt and freshly cracked black pepper to taste
• 1 5.2-oz package Garlic and Fine Herbs Boursin Cheese, crumbled

Serving Options:

• Butter optional
• Chives snipped, optional

Instructions

• Cook the potatoes by placing them in a large pot of well-salted water and bringing to a boil over high heat. Cook until the potatoes are fork-tender, about 15–20 minutes.
• Drain the potatoes in a colander and return them to the hot pot over the stovetop for a minute or two to steam off excess moisture.
• Meanwhile, warm the milk, butter, garlic powder, sea salt, and freshly cracked black pepper to taste until melted & very warm.
• Make the Boursin mashed potatoes by adding the warm milk/butter mixture to the hot potatoes, along with the crumbled Boursin cheese.
• Beat the potatoes with a hand mixer or hand masher until creamy and smooth. Taste & re-season if needed.
• To serve, spoon the potatoes into a serving bowl and top with a dollop of butter, fresh chives, and freshly cracked black pepper to taste, if desired. Serve immediately. Enjoy.

Savory:

Sweets:

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The post Easy Zucchini Recipes: From Savory to Sweet first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/easy-zucchini-recipes-from-savory-to-sweet/feed 0 61170 https://fortheloveofcooking.net/recipe/turkey-club-sliders https://fortheloveofcooking.net/recipe/turkey-club-sliders#comments Fri, 10 Jul 2026 02:01:35 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=116857 These easy turkey club sliders, with smoky bacon, deli turkey, creamy Havarti cheese, juicy tomatoes, and crisp lettuce in buttery Hawaiian rolls, make for a tasty lunch or party snack.  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...

These easy turkey club sliders, with smoky bacon, deli turkey, creamy Havarti cheese, juicy tomatoes, and crisp lettuce in buttery Hawaiian rolls, make for a tasty lunch or party snack. 

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.

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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.

 

The post Turkey Club Sliders first appeared on For the Love of Cooking.]]>

We’ve been having a load of hot weather, which makes me want to make simple dinners that don’t heat the house. I used a combination of greens that we had in the fridge, and kept it simple with just a few toppings. The citrus vinaigrette paired well with the other ingredients, and the salad was delicious. This healthy, quick, and simple salad paired nicely with some spicy chicken sandwiches and a fruit salad.

Simple Mixed Greens Salad with Citrus Vinaigrette

Citrus Vinaigrette:

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar (white wine vinegar will also work)
• Zest from half a lemon + 1 tbsp fresh lemon juice
• Zest from 1 mandarin + 1 tbsp fresh mandarin juice (can also use a Clementine)
• 1 tsp Dijon mustard
• ½-1 tsp honey, to taste
• 1 small clove of garlic, finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper, to taste

Simple Mixed Green Salad:

• 2 cups romaine lettuce, chopped
• 1 cup baby spinach
• 1 cup baby arugula
• 3 tbsp pine nuts, toasted
• Parmesan, shaved, to taste  ***Vegetable peeler works well to shave the cheese
• Freshly cracked black pepper, to taste

How to Make a Simple Mixed Greens Salad with Citrus Vinaigrette:

Make the citrus vinaigrette by combining the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.

Set aside to let the flavors mingle for at least 15-30 minutes before using.  Side Note: You won’t need all of the salad dressing for this salad. Store the remaining vinaigrette in an airtight container in the fridge for up to a week. 

Make the salad by combining the romaine lettuce, baby spinach, and baby arugula in a large bowl.

Drizzle some of the well-shaken citrus vinaigrette over the greens and toss to coat them evenly. Pour the salad on a serving plate, if desired.

Sprinkle the top with toasted pine nuts, shaved Parmesan cheese, and lots of freshly cracked black pepper to taste.  Side Note: Toast the pine nuts in a small, dry skillet over low heat for a few minutes, tossing them occasionally, until golden brown. 

Serve immediately with additional vinaigrette on the side. Enjoy.

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Simple Mixed Greens Salad with Citrus Vinaigrette

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small glass jar
• Large Bowl

Ingredients

Citrus Vinaigrette:

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar white wine vinegar will also work
• Zest from half a lemon + 1 tbsp fresh lemon juice
• Zest from 1 mandarin + 1 tbsp fresh mandarin juice can also use a Clementine
• 1 tsp Dijon mustard
• ½-1 tsp honey to taste
• 1 small clove of garlic finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper to taste

Simple Mixed Green Salad:

• 2 cups romaine lettuce chopped
• 1 cup baby spinach
• 1 cup baby arugula
• 3 tbsp pine nuts toasted
• Parmesan, shaved, to taste ***Vegetable peeler works well to shave the cheese
• Freshly cracked black pepper to taste

Instructions

• Make the citrus vinaigrette by combining the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.
• Set aside to let the flavors mingle for at least 15-30 minutes before using. 

  Side Note: You won't need all of the salad dressing for this salad. Store the remaining vinaigrette in an airtight container in the fridge for up to a week.
• Make the salad by combining the romaine lettuce, baby spinach, and baby arugula in a large bowl.
• Drizzle some of the well-shaken citrus vinaigrette over the greens and toss to coat them evenly. Pour the salad on a serving plate, if desired.
• Sprinkle the top with toasted pine nuts, shaved Parmesan cheese, and lots of freshly cracked black pepper to taste. 

  Side Note: Toast the pine nuts in a small, dry skillet over low heat for a few minutes, tossing them occasionally, until golden brown.
• Serve immediately with additional vinaigrette on the side. Enjoy.

It’s been quite warm around here lately, so we’ve been eating a lot of salads. I decided to switch it up and make this easy citrus vinaigrette recipe I found on Simply Scratch, instead of my go-to Fran’s simple vinaigrette. The sweet, tangy salad dressing is so easy to make and tastes fantastic on any greens from spinach and romaine to butter lettuce and endive.

Citrus Vinaigrette

Ingredients:

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar (white wine vinegar will also work)
• Zest from half a lemon + 1 tbsp fresh lemon juice
• Zest from 1 mandarin + 1 tbsp fresh mandarin juice (can also use a Clementine)
• 1 tsp Dijon mustard
• ½-1 tsp honey, to taste
• 1 small clove of garlic, finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper, to taste

How to Make a Citrus Vinaigrette:

Combine the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.

Set aside to let the flavors mingle for at least 15-30 minutes before using.

Store in the airtight glass jar in the refrigerator for up to a week. Enjoy.

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Citrus Vinaigrette

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Allow flavors time to mingle: 15 minutes minutes

Total Time 20 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid

Ingredients

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar White wine vinegar will also work
• Zest from half a lemon PLUS 1 tbsp fresh lemon juice
• Zest from 1 mandarin PLUS 1 tbsp fresh mandarin juice A Clementine will also work
• 1 tsp Dijon mustard
• ½-1 tsp honey to taste
• 1 small clove of garlic finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper to taste

Instructions

• Combine the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.
• Set aside to let the flavors mingle for at least 15-30 minutes before using.
• Store in the airtight glass jar in the refrigerator for up to a week. Enjoy.

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