This fun & easy dessert bar recipe takes classic Rice Krispie treats to a whole new level! I made these brown butter Golden Grahams s’mores bars after my sister sent me an Instagram video of them being made. Browning the butter and lightly torching the marshmallows really make this easy s’more bars recipe extra special. These tasty s’mores bars were a big hit with my whole family, and I’ll definitely be making them again.

Brown Butter Golden Grahams S’mores Bars

Ingredients:

• ½ cup unsalted butter
• 12 oz of mini marshmallows, divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey’s milk chocolate bars, separated into pieces, to taste
• Flaky sea salt, to taste, optional

How to Make Brown Butter Golden Grahams S’mores Bars:

You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.

Line an 8×8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.

Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.

Remove 1½ cups of mini marshmallows from the bag and set aside until later.

Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch before, stirring constantly until melted and smooth, about 3-4 minutes.  

Once melted, add the vanilla extract and stir to mix well.

Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.

Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.

Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.

Place in the fridge to cook for 20 minutes.

Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired.

Lift parchment paper sides and transfer to a cutting board.

To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.

Serve and enjoy.

Store in an airtight container in the fridge for 1 week.

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Brown Butter Golden Grahams S’mores Bars

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerating Time: 20 minutes minutes

Total Time 45 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• 8x8-inch Baking Pan
• Large, Wide Pot
• Cooking Torch
• Sharp Knife

Ingredients

• ½ cup unsalted butter
• 12 oz of mini marshmallows divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey's milk chocolate bars separated into pieces, to taste
• Flaky sea salt to taste, optional

Instructions

• You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.
• Line an 8x8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.
• Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.
• Remove 1½ cups of mini marshmallows from the bag and set aside until later.
• Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch, then stir constantly until melted and smooth, about 3-4 minutes.
• Once melted, add the vanilla extract and stir to mix well.
• Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.
• Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.
• Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.
• Place in the fridge to cook for 20 minutes.
• Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired. 
• Lift parchment paper sides and transfer to a cutting board.
• To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.
• Serve and enjoy.
• Store in an airtight container in the fridge for 1 week.

I stumbled upon these Honey Gold Nibbles–the world’s smallest potatoes at my grocery store recently, and I had to get them. Being from Idaho, I love all types of potatoes, especially teeny, tiny, mini, baby potatoes! I kept it simple by seasoning them with my homemade Lawry’s seasoning salt and roasting them with shallots and garlic until golden brown & creamy inside. My daughter said they taste like mashed potato bites because they are so creamy, and the rest of us agreed! This tiny baby potato recipe was easy to make, we all loved them, and thought they paired nicely with flank steak, roasted tomatoes, and dinner rolls.

Roasted Mini Potatoes

Ingredients:

• 1 lb. mini, tiny, baby potatoes
• 1½ tbsp olive oil
• Homemade Lawry’s seasoning salt, to taste
• A pinch of crushed red pepper flakes, to taste
• Freshly cracked black pepper, to taste
• 1 shallot, chopped
• 1 clove of garlic, finely minced

Serving:

• Fresh parsley, finely minced
• Parmesan, freshly grated

How to Make Roasted Mini Potatoes:

Preheat the oven to 400 degrees.

On a small baking sheet, toss the mini, tiny, baby potatoes with olive oil until evenly coated. Season with seasoning salt, crushed red pepper flakes, and freshly cracked black pepper to taste. Toss to coat evenly.

Place in the oven to roast for 15 minutes.

Remove from the oven and add the shallots, tossing to mix everything well. Spread it out in an even layer and return to the oven for 5-7 minutes, or until the potatoes are tender and the shallots are soft & golden.

Remove from the oven and add the minced garlic, tossing to mix everything well. Spread it out in an even layer and return to the oven for 1-2 minutes.

Remove and top with fresh parsley.

Serve immediately with freshly grated Parmesan on the side. Enjoy.

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Roasted Mini Potatoes

Course Sides

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Rimmed Baking Sheet

Ingredients

• 1 lb. mini tiny, baby potatoes
• 1½ tbsp olive oil
• Homemade Lawry's seasoning salt to taste
• A pinch of crushed red pepper flakes to taste
• Freshly cracked black pepper to taste
• 1 shallot chopped
• 1 clove of garlic finely minced

Serving:

• Fresh parsley finely minced
• Parmesan freshly grated

Instructions

• Preheat the oven to 400 degrees.
• On a small baking sheet, toss the mini, tiny, baby potatoes with olive oil until evenly coated. Season with seasoning salt, crushed red pepper flakes, and freshly cracked black pepper to taste. Toss to coat evenly.
• Place in the oven to roast for 15 minutes.
• Remove from the oven and add the shallots, tossing to mix everything well. Spread it out in an even layer and return to the oven for 5-7 minutes, or until the potatoes are tender and the shallots are soft & golden.
• Remove from the oven and add the minced garlic, tossing to mix everything well. Spread it out in an even layer and return to the oven for 1-2 minutes.
• Remove and top with fresh parsley.
• Serve immediately with freshly grated Parmesan on the side. Enjoy.

I like to keep hummus, baba ganoush, dill dip, or veggie dip in the fridge for healthy snacking and a quick appetizer. Instead of my go-to dips, I made this lemon-garlic white bean dip instead. Perfect dipping with fresh veggies, flatbread, chips, or pita bread, this creamy white bean dip is healthy, delicious, and so easy to make! My daughter and I enjoyed this white bean dip with veggies & flatbread for lunch recently, and thought it was lemony, garlicky, and so delicious.

Creamy White Bean Dip

Ingredients:

• 1 (15-oz) can of white cannellini beans, drained & rinsed
• 2 tbsp good quality olive oil, plus more for drizzling at serving time
• Juice and zest of 1 large lemon (about 2 tablespoons of juice), or more to taste
• 2 cloves of garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste
• 2-3 tbsp ice water, if needed
• Fresh parsley, finely chopped

Serving:

• Carrot sticks, celery sticks, bell pepper slices, cherry tomatoes, radishes, etc.
• Flatbread
• Chips
• Pita bread

How to Make a Creamy White Bean Dip:

In a food processor, pulse together the white beans, 2 tablespoons of olive oil, lemon juice & zest, garlic, sea salt, freshly cracked black pepper, until creamy and smooth.

Add a few tablespoons of ice water if it’s too thick. Taste and re-season if needed.

Pour into a serving dish and drizzle olive oil over the top. Sprinkle with fresh parsley.

Serve with fresh vegetables, flatbread, chips, or pita bread. Enjoy.

Store in an airtight container in the fridge for up to 5 days.

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Creamy White Bean Dip

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Food Processor

Ingredients

• 1 (15-oz) can of white cannellini beans, drained & rinsed
• 2 tbsp good quality olive oil plus more for drizzling at serving time
• Juice and zest of 1 large lemon about 2 tablespoons of juice, or more to taste
• 2 cloves of garlic finely grated
• Sea salt and freshly cracked black pepper to taste
• 2-3 tbsp ice water if needed
• Fresh parsley finely chopped

Serving:

• Carrot sticks celery sticks, bell pepper slices, cherry tomatoes, radishes, etc.
• Flatbread
• Chips
• Pita bread

Instructions

• In a food processor, pulse together the white beans, 2 tablespoons of olive oil, lemon juice & zest, garlic, sea salt, freshly cracked black pepper, until creamy and smooth.
• Add a few tablespoons of ice water if it's too thick. Taste and re-season if needed.
• Pour into a serving dish and drizzle olive oil over the top. Sprinkle with fresh parsley.
• Serve with fresh vegetables, flatbread, chips, or pita bread. Enjoy.
• Store in an airtight container in the fridge for 3-5 days.

Click Here For More Asparagus Recipes

I couldn’t wait to make this recipe by Erin French for Gruyère and herb baked eggs as soon as I saw it. These bistro eggs (aka shirred eggs/oeufs cocotte) are baked in a mixture of cream, gruyere, and butter until perfectly set, with jammy yolks, then topped with flaky salt and fresh thyme leaves. I served them with buttered toast for dipping, and my daughter and I devoured them. This delicious and easy French bistro egg recipe pairs well with roasted bacon and crispy hash browns.

Bistro Eggs

Ingredients:

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese, finely grated
• 1 tsp very cold unsalted butter, finely grated
• 4 large eggs, at room temperature
• 1 sprig fresh thyme, leaves stripped
• Portuguese flor de sal or Maldon salt, to taste
• Freshly cracked black pepper, to taste

How to Make Bistro Eggs

Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).

In a small bowl, stir together the cream, Gruyère, and finely grated butter.

Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.

Dollop the cream mixture evenly over the egg whites, avoiding the yolks.

Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.

Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.

Serve immediately, with buttered toast for dipping, if desired.

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Bistro Eggs

Course Breakfast

Cuisine French

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• 2 6-inch small baking dish

Ingredients

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese finely grated
• 1 tsp very cold unsalted butter finely grated
• 4 large eggs at room temperature
• 1 sprig fresh thyme leaves stripped
• Portuguese flor de sal or Maldon salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).
• In a small bowl, stir together the cream, Gruyère, and finely grated butter.
• Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.
• Dollop the cream mixture evenly over the egg whites, avoiding the yolks.
• Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.
• Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.
• Serve immediately, with buttered toast for dipping, if desired.

My grocery store had a nice sale on fresh raspberries, so I made these lemon cheesecake bars with raspberries from A Farmgirl’s Dabbles. The recipe is easy to prepare, but you have to be patient and let them set in the fridge. These lemon raspberry cheesecake bars were perfectly tart & sweet, and put big smiles on my family’s faces.

Lemon Cheesecake Bars with Raspberries

Crust:

• 1 cup graham cracker crumbs
• 2 tbsp white sugar
• ¼ tsp kosher salt
• ¼ cup unsalted butter, melted

Filling:

• 16 oz full-fat cream cheese, room temperature
• ½ cup white sugar
• 2 large eggs, room temperature
• ¼ cup full-fat sour cream, room temperature
• ¼ cup freshly squeezed lemon juice
• Lemon zest from 2 large lemons
• 1 cup fresh raspberries, more for serving if desired

Lemon Cheesecake Bars with Raspberries:

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Lemon Cheesecake Bars with Raspberries

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 54 minutes minutes

Refrigerating Time: 3 hours hours

Total Time 4 hours hours 9 minutes minutes

Servings 9 - 16 depending on cut size

Author Pam - For the Love of Cooking

Equipment

• 8 x 8-inch Baking Dish
• Hand Mixer or Stand Mixer
• Wire Cooling Rack

Ingredients

Crust:

• 1 cup graham cracker crumbs
• 2 tbsp white sugar
• ¼ tsp kosher salt
• ¼ cup unsalted butter melted

Filling:

• 16 oz full-fat cream cheese room temperature
• ½ cup white sugar
• 2 large eggs room temperature
• ¼ cup full-fat sour cream room temperature
• ¼ cup freshly squeezed lemon juice
• Lemon zest from 2 large lemons
• 1 cup fresh raspberries more for serving if desired

Instructions

• Preheat oven to 325 degrees. Line an 8x8-inch baking pan with parchment paper, with overlapping ends. Coat with cooking spray.
• Prepare the crust by combining the graham cracker crumbs, sugar, and salt. Drizzle in the melted butter and stir until well-combined. Press evenly into the prepared pan.
• Par-cook the crust by baking for 10 to 12 minutes, or until fragrant and golden. Set on a wire cooling rack to cool completely.
• Prepare the filling with a hand mixer (or stand mixer) by creaming the cream cheese and sugar on medium-high speed until smooth and creamy, about 1 - 2 minutes.
• Add the eggs, sour cream, lemon juice, and lemon zest, and beat on medium speed until combined.
• Spread the mixture evenly over the cooled crust, then tap the pan gently on the counter a couple of times to settle the filling.
• Scatter the top with raspberries, then gently press them into the cheesecake filling–enough to completely cover each raspberry with cheesecake filling.
• Place in the oven to bake for about 40-45 minutes, or until the cheesecake barely wobbles in the center, and the edges are lightly golden.
• Remove from the oven and cool completely on a wire cooling rack.
• Refrigerate to allow them to set for at least 3-24 hours.
• To serve, slice into individual bars, and carefully remove the cheesecake from the pan by pulling up on the overhanging parchment ends.
• Place the cheesecake on a cutting board and slice it into bars. Store in an airtight container in the refrigerator.

  Side Note: Use a warm (not hot), sharp, non-serrated knife, wiping the knife clean between each slice.

 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.

My family loves Japanese cucumber salad and often orders it. I had a craving for it recently, but didn’t want to leave the house, so I whipped up this quick and easy cucumber salad recipe adapted from one found on CJ Eats. It has a few ingredients and was ready within 15 minutes. This refreshing salad pairs nicely with chicken Katsu and garlic rice.

Japanese Cucumber Salad

Ingredients:

• 1 English cucumber, scrubbed
• 1 tsp kosher salt
• 2 tbsp rice vinegar
• ½ tbsp soy sauce
• 1½ tsp sugar
• ¼-½ tsp toasted sesame oil, to taste
• Toasted white and black sesame seeds, to taste

How to Make a Japanese Cucumber Salad

Using the thinnest setting on your mandolin, carefully slice the cucumber.

Place the slices in a colander and season evenly with the kosher salt. Allow the cucumber to sit for 5-10 minutes.

Squeeze out excess liquid from the sliced cucumbers, then gently rinse under cold water to remove the salt.

Place them on a towel and squeeze them very well to remove all liquid.

Combine the rice vinegar, soy sauce, sugar, and toasted sesame oil in a serving bowl.

Add the cucumbers and mix very well until evenly coated and saturated.

Sprinkle with toasted sesame seeds and serve and enjoy.

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Japanese Cucumber Salad

Course Salad, Sides

Cuisine Asian

Prep Time 5 minutes minutes

Salting Time: 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 - 4

Author Pam - For the Love of Cooking

Equipment

• Mandolin Slicer or Sharp Knife

Ingredients

• 1 English cucumber scrubbed ***You can also use Persian cucumbers
• 1 tsp kosher salt
• 2 tbsp rice vinegar
• ½ tbsp soy sauce
• 1½ tsp sugar
• ¼-½ tsp toasted sesame oil to taste
• Toasted white and black sesame seeds to taste

Instructions

• Using the thinnest setting on your mandolin, carefully slice the cucumber.
• Place the slices in a colander and season evenly with the kosher salt. Allow the cucumber to sit for 5-10 minutes.
• Squeeze out excess liquid from the sliced cucumbers, then gently rinse under cold water to remove the salt.
• Place them on a towel and squeeze them very well to remove all liquid.
• Combine the rice vinegar, soy sauce, sugar, and toasted sesame oil in a serving bowl.
• Add the cucumbers and mix very well until evenly coated and saturated.
• Sprinkle with toasted sesame seeds and serve and enjoy.