I loved this pasta salad because it was filled with great flavors and textures.  I really liked the creamy mozzarella with the sweet tomatoes and roasted bell peppers along with the salty kalamata olives and the tangy artichoke hearts.  The whole grain pasta had a nice nutty flavor and went really nicely with the Dijon vinaigrette.  I served this delicious pasta salad with the Garlic and Herb Shrimp Skewers for a healthy and tasty meal.  My kids loved this salad so much they asked for the leftovers in their lunch bag the next day.

Add a tsp of oil to the pot you will be cooking the pasta in.  Add the shallot and cook, stirring constantly for 2 minutes; remove from the pan and place into a small dish.  Add the minced garlic to the dish followed by the olive oil, white balsamic vinegar, Dijon mustard, sea salt and freshly cracked pepper, to taste.  Whisk until well combined then set aside.  Side Note:  You don’t have to cook the shallot –  I did because it had a very strong flavor and I didn’t want it to overpower the vinaigrette.

Cook the pasta in a large pot of boiling salted water per instructions.  Drain then rinse with cold water to cool the pasta.  Toss the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella.  Drizzle the vinaigrette on top then gently toss to coat evenly.    Season with sea salt and freshly cracked pepper, to taste.  Enjoy.

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Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil

Yield: 6

Prep Time: 15 min.

Total Time: 15 minutes

Ingredients:

Vinaigrette:

1 tsp + 1 tbsp olive oil (divided)
2 tsp shallot, diced finely
1 clove of garlic, minced
2 1/2 tbsp white balsamic vinegar
1/2 tsp Dijon mustard
Sea salt and freshly cracked pepper, to taste

Pasta Salad:

7 oz whole grain rotini pasta, cooked per instructions
1/4 cup of roasted bell pepper, diced
1/4 cup of grape tomaotes
1/4 cup of marinated artichoke hearts, chopped
1/4 cup of kalamata olives, sliced
1/4 cup of mozzarella cheese, diced
1/4 cup of fresh basil, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Add a tsp of oil to the pot you will be cooking the pasta in. Add the shallot and cook, stirring constantly for 2 minutes; remove from the pan and place into a small dish. Add the minced garlic to the dish followed by the olive oil, white balsamic vinegar, Dijon mustard, sea salt and freshly cracked pepper, to taste. Whisk until well combined then set aside. Side Note: You don't have to cook the shallot - I did because it had a very strong flavor and I didn't want it to overpower the vinaigrette.

Cook the pasta in a large pot of boiling salted water per instructions. Drain then rinse with cold water to cool the pasta. Toss the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella. Drizzle the vinaigrette on top then gently toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste. Enjoy.

Recipe and photos by For the Love of Cooking.net

We went camping at the Oregon coast for Mother’s Day and all that sea air made me have a serious craving for seafood.  I had shrimp in the freezer so I decided to make some garlic and herb shrimp skewers that I found on Culinary Cory.  I marinated them for 2 hours and grilled them up in a grill pan because it was quicker and easier for me.  They turned out excellent!  The shrimp had great flavor, they were super tender, and delicious!  My daughter liked them a lot and my son LOVED them… he ended up eating 4 skewers!  My husband and I both agreed they were tasty.  Thanks for the terrific recipe Cory.

Combine the garlic, shallot, parsley, basil, dried mustard, Dijon mustard, sea salt and freshly cracked pepper, taste, olive oil, and lemon juice together in a large zip lock bag. Seal and shake well to combine. Add the shrimp and shake to evenly coat. Seal and place into the refrigerator for 2 hours.

Soak the skewers in water for a few minutes. Spear the shrimp with the tail pointing in the same direction, four shrimp per skewer.

Heat a large grill pan over medium high heat. Coat the pan with cooking spray. Add the skewers once the pan is HOT. Cook for 2-3 minutes then flip for 1-2 minutes. Remove from the skillet and place on the serving dish. Repeat the cooking process with the rest of the skewers. Serve with extra lemon juice on the side if desired. Serve immediately. Enjoy.

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Garlic and Herb Shrimp Skewers

Yield: 4

Prep Time: 10 min. + 2 hour marinating

Cook Time: 5 min.

Total Time: 15 minutes

Ingredients:

1 lb uncooked shrimp, peeled & deviened
5 cloves of garlic, minced
1 tbsp shallot, minced
2 tbsp fresh parsley, minced
2 tbs fresh basil leaves, minced
1/2 tsp dry mustard
1 tsp Dijon mustard
Sea salt and freshly cracked pepper, to taste
2 tbsp olive oil
Juice of 1/2 lemon

Directions:

Combine the garlic, shallot, parsley, basil, dry mustard, Dijon mustard, sea salt and freshly cracked pepper, taste, olive oil, and lemon juice together in a large zip lock bag. Seal and shake well to combine. Add the shrimp and shake to evenly coat. Seal and place into the refrigerator for 2 hours.

Soak the skewers in water for a few minutes. Spear the shrimp with the tail pointing in the same direction, four shrimp per skewer.

Heat a large grill pan over medium high heat. Coat the pan with cooking spray. Add the skewers once the pan is HOT. Cook for 2-3 minutes then flip for 1-2 minutes. Remove from the skillet and place on the serving dish. Repeat the cooking process with the rest of the skewers. Serve with extra lemon juice on the side if desired. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net
Original recipe by Culinary Cory

I can’t get over how much I enjoyed this dish.  I love that a few simple ingredients thrown together can make something so delicious!  I roasted the grape tomatoes with a touch of olive oil, minced garlic, and basil in the oven for 15 minutes before cracking two eggs into the dish and topping it with feta cheese.  I baked the eggs in the oven until the whites were set but the yolks were still soft. The combination of the roasted tomatoes, salty feta, and the eggs was really fantastic.   I will be making this recipe again soon… maybe tomorrow.

Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.

Place the olive oil, sliced tomatoes, basil, crushed red pepper, garlic, sea salt and freshly cracked pepper, to taste in the small baking dish.

Place into the oven and roast for 15 minutes. Remove from the oven then crack the eggs into the dish, being careful not to break the yolk; add the milk, feta cheese, and season with more sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 13-15 minutes or until the whites set but the yolks are still soft. Remove from the oven and serve with toast if desired. Enjoy.

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Baked Eggs in Roasted Tomatoes

Yield: 1

Prep Time: 5 min.

Cook Time: 30 minutes

Total Time: 35 min.

Ingredients:

Cooking spray
1/2 tsp olive oil
Handful of grape tomatoes sliced into thirds
1/4 tsp basil
Dash of crushed red pepper flakes
1 clove of garlic, minced
2 eggs
1 tsp milk (I used fat free but cream would make it richer)
1 tsp feta cheese
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.

Place the olive oil, sliced tomatoes, basil, crushed red pepper, garlic, and sea salt and freshly cracked pepper, to tastes in the small baking dish. Place into the oven and roast for 15 minutes.

Remove from the oven then crack the eggs into the dish, being careful not to break the yolk, then add the milk, feta cheese, and season with more sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 13-15 minutes or until the whites set but the yolks are still soft. Remove from the oven and serve with toast if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

Last year I was lucky enough to be invited by Frigidaire, to go to Hollywood with my kids, so we could be a part of an event hosted by Jennifer Garner for Save the Children to kick off their Kids’ (good-for-you) Cooking Academy campaign.  It was a fantastic experience that my whole family enjoyed and still talk about – you can see the pictures from our trip here.  Anyway, while we were there, the kids made a terrific Mexican Chopped Salad with a Cumin Vinaigrette that was so delicious – both of my kids LOVED it.  I recently came across the recipe we were given by Chef Mary Sue Millikan and decided to make it again for dinner.  I adapted it a bit to use what I had on hand and it turned out delicious!  If you like cumin this vinaigrette will make you very happy.  I really loved this salad and vinaigrette combination… it was so good!  I served this chopped salad with the Cilantro-Lime Marinated Flank Steak and it was a terrific meal.

Side Note:  I have been nominated for the Top 25 Foodie Moms for 2012 on Circle of Moms!  Please feel free to vote for me here if you want (no pressure).  Thanks for your support!!!

Place the whole cumin seeds in a dry skillet over medium heat.  Cook, stirring often, until fragrant and toasted, about 3 minutes.  Place into a small shallow dish and add the canola oil, olive oil, red wine vinegar, honey, sea salt, and freshly cracked pepper, to taste.  Blend with an immersion blender until thoroughly combined and the cumin seeds are crushed, about 3-4 minutes.  Set aside for flavors to mingle, until ready to use.

Toss together in a large bowl the chopped lettuce, tomatoes, green onions, poblano pepper, bell pepper, avocado, garbanzo beans, pepitas, corn, avocado, cilantro, crushed tortilla strips, and the cotija cheese together in a bowl.  Drizzle the cumin vinaigrette on top of the salad, to taste, then toss to coat evenly.  Serve immediately.  Enjoy.

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Mexican Chopped Salad with Cumin Vinaigrette

Yield: 4

Prep Time: 10 minutes

Total Time: 15 minutes

Ingredients:

Cumin Vinaigrette:

1/2 tbsp cumin seeds, toasted
3 tbsp canola oil
1 tbsp olive oil
2 1/2 tbsp red wine vinegar
1/2 tbsp honey
Sea salt and freshly cracked pepper, to taste

Salad:

Romaine lettuce, finely chopped
Several grape tomatoes, diced
1 green onion, diced
1/2 small poblano pepper, diced
4 small baby bell peppers, diced
1 avocado, diced
1/4 cup garbanzo beans
2 tbsp toasted pepitas
1/4 cup of frozen corn, thawed
2 tbsp fresh cilantro
1/4 cup of tortilla chips, crushed
Cotija cheese, diced

Directions:

Place the whole cumin seeds in a dry skillet over medium heat. Cook, stirring often, until fragrant and toasted, about 3 minutes. Place into a small shallow dish and add the canola oil, olive oil, red wine vinegar, honey, sea salt, and freshly cracked pepper, to taste. Blend with an immersion blender until thoroughly combined and the cumin seeds are crushed, about 3-4 minutes. Set aside for flavors to mingle, until ready to use.

Toss together in a large bowl the chopped lettuce, tomatoes, green onions, poblano pepper, bell pepper, avocado, garbanzo beans, pepitas, corn, avocado, cilantro, crushed tortilla strips, and the cotija cheese together in a bowl. Drizzle the cumin vinaigrette on top of the salad, to taste, then toss to coat evenly. Serve immediately. Enjoy.

Adapted recipe by For the Love of Cooking
Original recipe by Mary Sue Millikan

I saw this marinade recipe in the June 2012 issue of Cuisine at Home and decided to make it for dinner. I marinated the beef in half of the marinade for 3-4 hours before grilling it up.  I served the flavorful and tender flank steak with the other half of the marinade as a dipping sauce.  My kids could not get enough of this steak and tart dipping sauce.  They ate every single bite on their plate which made me very happy.  My husband had the leftovers for lunch the following day and said it was delicious.  I served this steak with a delicious chopped salad which will post tomorrow.

Place the cilantro, lime juice, oil, garlic, green onions, Serrano chile, and sea salt together in a bowl.  Blend with an immersion blender until smooth.  Place a flank steak into a large zip lock bag and pour half of the marinade into the bag.  Squish the bag so the marinade is completely covering the flank steak.  Place into the refrigerator and let marinate for 3-4 hours.  Reserve the other half of the marinade as a dipping sauce.

Remove the steak from the refrigerator 30 minutes prior to grilling.  Preheat the grill to medium high heat.  Brush grill grate with oil.  Grill flank steak, covered, for 2-3 minutes per side for medium-rare.  If using a grill pan, heat the pan over medium high heat and coat with cooking spray.  Place the flank steak into the pan and cook for 3-4 minutes on the first side, flip and cook for 2-3 minutes on the other side for medium-rare.  Transfer to a cutting board and let the meat rest for 5-7 minutes before slicing and serving with reserved sauce.  Enjoy.

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Cilantro-Lime Marinated Flank Steak

Yield: 5

Prep Time: 5 min.

Cook Time: 6-7 min.

Total Time: 4 hours 12 minutes (including marinating)

Ingredients:

1 cup of fresh cilantro
1/4 cup of fresh lime juice
2 1/2 tbsp olive oil
4 cloves of garlic
2 green onions, chopped
1 serrano chile, seeded if desired, chopped
3/4 tsp sea salt
1 lb flank steak

Directions:

Place the cilantro, lime juice, oil, garlic, green onions, Serrano chile, and sea salt together in a bowl. Blend with an immersion blender until smooth. Place a flank steak into a large zip lock bag and pour half of the marinade into the bag. Squish the bag so the marinade is completely covering the flank steak. Place into the refrigerator and let marinate for 3-4 hours. Reserve the other half of the marinade as a dipping sauce.

Remove the steak from the refrigerator 30 minutes prior to grilling. Preheat the grill to medium high heat. Brush grill grate with oil. Grill flank steak, covered, for 2-3 minutes per side for medium-rare. If using a grill pan, heat the pan over medium high heat and coat with cooking spray. Place the flank steak into the pan and cook for 3-4 minutes on the first side, flip and cook for 2-3 minutes on the other side for medium-rare. Transfer to a cutting board and let the meat rest for 5-7 minutes before slicing and serving with reserved sauce. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Cuisine at Home - June 2012

My husband’s favorite sandwich in the world is an Italian Grinder from a place called Gambino’s in Moscow, Idaho where we went to college. He was recently really sick with a terrible head cold so I tried to re-create this sandwich in hopes it would make him feel a little less miserable. It has salami, pepperoni, ham, provolone, lettuce, tomato, pepperocini, Italian dressing, and crushed red pepper on a crusty hoagie bun.  It turned out amazing (I had a bite or two)! I don’t know if it was as good as Gambino’s, my husbands too nice to say, but he did say that he loved it! When I asked if I could have made it any better he replied that a bit more crushed red pepper would make it perfect.  I have to say, this may be MY new favorite sandwich too!

Side Note:  I have been nominated for the Top 25 Foodie Moms for 2012 on Circle of Moms!  Please feel free to vote for me here if you want (no pressure).  Thanks for your support!!!

Spread mayonnaise on each side of each side of the hoagie bun. Layer each side of the hoagie with ham, salami, and pepperoni then layer the provolone cheese down the center. Place into the broiler (on low) and cook, watching carefully, for 2 minutes or until the cheese is melted.

Place the lettuce down the center followed by the tomatoes and pepperocinis. Drizzle the top with Italian dressing, to taste  and a sprinkling of sea salt, freshly cracked pepper, crushed red pepper, to taste. Serve immediately.  Enjoy.

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Italian Grinder

Yield: 1

Prep Time: 5 min.

Cook Time: 2-3 min.

Total Time: 8-10 min.

Ingredients:

1 Crusty hoagie
Mayonnaise, to taste
Ham
Salami
Pepperoni
3 slices of provolone
Shredded lettuce
Tomato slices
Pepperocini
Italian dressing, to taste
Sea salt and freshly cracked pepper, to taste
Crushed red pepper, to taste

Directions:

Spread mayonnaise on each side of each side of the hoagie bun. Layer each side of the hoagie with ham, salami, and pepperoni then layer the provolone cheese down the center. Place into the broiler (on low) and cook, watching carefully, for 2 minutes or until the cheese is melted.

Place the lettuce down the center followed by the tomatoes and pepperocinis. Drizzle the top with Italian dressing, to taste and a sprinkling of sea salt, freshly cracked pepper, crushed red pepper, to taste. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking
Inspired by Gambino's ~ Moscow, Idaho

It was 80 degrees here in Portland today – can you believe it?  After all the rain we’ve been having it was wonderful to have a warm and sunny day!  I made these smoothies for my kids’ after school snack.  It was a great way to use up the bananas that were extra ripe.  It was also a super healthy treat and it cooled my hot kids right down.  A delicious smoothie always tastes good after a long day of school!   The kids happily gobbled down their drinks before we headed to the creek to play in the mud.  Good times!

Place the strawberries, bananas, frozen mixed berries, ice, honey, and yogurt into a large container.  Blend the mixture using an immersion blender until creamy and smooth.  Serve with a strawberry garnish and a straw.  Enjoy! If you don’t have an immersion blender a regular blender or food processor would work great too.

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Mixed Berry, Banana, and Yogurt Smoothie

Yield: 2

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

Handful of fresh strawberries
2 very ripe bananas
1 cup of frozen blueberries, blackberries, and raspberries
1 cup of crushed ice
1 cup of vanilla yogurt
1-2 tsp honey (depending on how sweet the fruit is)

Directions:

Place the strawberries, bananas, frozen mixed berries, ice, honey, and yogurt into a large container. Blend the mixture using an immersion blender until creamy and smooth. Serve with a strawberry garnish and a straw. Enjoy! 1If you don't have an immersion blender a regular blender or food processor would work great too.

Recipe and photos by For the Love of Cooking.net

I found this side dish on A Big Mouthful and I am so glad I did.  We absolutely loved everything about it.  It was light, healthy, and full of flavor.  The lemon gave the orzo a nice summery feel and the asparagus and tomatoes made it seem a little more hearty.  I served this delicious salad with the Paprika Panko Crusted Chicken Thighs and the Italian Salad with Fresh Basil Vinaigrette.  The whole meal was delicious but the orzo was my favorite part of dinner .   My husband took the leftovers to work the next day and he said it was really tasty.

Boil a pot of salted water over high heat.  Add the orzo and cook per instructions.  Add the chopped asparagus to the boiling water/orzo 2 minutes before the orzo finishes cooking.  Drain the orzo and asparagus.

Heat the olive oil in a skillet over medium heat.  Add the garlic and cook, stirring constantly, for 1 minute.  Add the orzo and asparagus to the skillet and toss to coat evenly.  Add the lemon juice, zest, tomatoes, sea salt and freshly cracked pepper, to taste then gently mix until well combined.  Place into a serving dish then top with freshly chopped parsley and Parmesan if desired.  Enjoy.

GIVEAWAY WINNER:

The winner of the Spicy Apron is comment number 94:

Susan Martin — May 4, 2012 

Thanks for posting the giveaway- think the tangerine flowers apron is my fav. Been following your site for quite a while and think you are the greatest! Thanks for the great recipes , beautiful photography, and easy to print feature.

Congratulations Susan!  Please check out Spicy Apron’s website to choose the apron of your choice  (worth $29.99 or less).  E-mail me the apron you have chosen and your mailing address so Spicy Aprons can get it into the mail to you right away.

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Lemon Orzo Salad with Asparagus and Tomatoes

Yield: 5

Prep Time: 5 min.

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

6 oz of orzo, cooked per instructions
6 asparagus spears, chopped into thirds
1 tbsp olive oil
2 cloves of garlic, minced
Handful of grape tomatoes, sliced in half lengthwise
Zest and juice from half a lemon
Sea salt and freshly cracked pepper, to taste
1 tbsp fresh parsley, chopped
Parmesan cheese

Directions:

Boil a pot of salted water over high heat. Add the orzo and cook per instructions. Add the chopped asparagus to the boiling water/orzo 2 minutes before the orzo finishes cooking. Drain the orzo and asparagus.

Heat the olive oil in a skillet over medium heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the orzo and asparagus to the skillet then toss to coat evenly. Add the lemon juice, zest, tomatoes, sea salt and freshly cracked pepper, to taste then gently mix until well combined. Place into a serving dish then top with freshly chopped parsley and Parmesan if desired. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by A Big Mouthful

Shredded Beef and Cheddar Baked Flautas

Black Beans with Tomato, Onions, Cilantro, and Garlic

Chicken, Black Bean, and Caramelized Onion Enchiladas Verde

Ground Beef and Black Bean Tacos

Cilantro and Lime Crab Salad in Avocado Halves

Roasted Tomato Soup with Poblanos, Oregano, and Cotija Cheese aka Sopa de Jitomate y Rajas

Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas

Stuffed Anaheim Pepper with Mexican Rice & Beans, Jack Cheese, & Guacamole

Shredded Beef Soft Tacos

Shredded Pork and Caramelized Onion Tostada

Shredded Chicken, Green Chili, Black Bean, and Cheddar Cheese Baked Chimichangas

Huevos Rancheros

Baked Chicken and Cheddar Taquitos

Taco Soup

Shredded Beef Enchiladas with Homemade Enchilada Sauce

Flank Steak and Avocado Taco Salad

Citrus Marinated Pork Tacos with Pineapple Salsa and Guacamole

Chicken, Roasted Poblano, and Bell Pepper Tostadas

Carne Asada Sandwich

Pomegranate Margarita

Side Note:  Make sure to “like” For the Love of Cooking on Facebook or follow me on Twitter to get all new recipe updates.

GIVEAWAY – **Giveaway Closed – Winner Announced**:

Spicy Aprons  wants to do another giveaway in time for Mother’s Day!  I think a beautiful and homemade apron makes the PERFECT Mother’s Day gift.  The giveaway includes one apron (worth $29.99 or less) of your choice.   Make sure to visit Spicy Aprons Etsy page to see all of the wonderful aprons to choose from.  To enter the giveaway all you have to do is comment on this post.   The giveaway ends at 7:00 p.m. on Sunday May 6, 2012.

If any of my readers would like to buy an apron (or 2) from Spicy Aprons, you can get free shipping if you put in the code: free4u.

I really REALLY loved this chicken recipe that I found on Cooking Light Done Right.  Not only was it super quick and easy to make it tasted fantastic.  The chicken thighs turned out very crispy on the outside and moist and tender inside.  I served this crispy chicken with the Italian Salad with the Fresh Basil Vinaigrette and a very tasty orzo side dish I will post soon.  It was a wonderful meal the whole family enjoyed.  I re-heated the leftover chicken in the oven for lunch the following day then tossed it with the leftover Italian salad and drizzled it the the fresh basil vinaigrette and it tasted fantastic!

Preheat the oven to 375 degrees.  Line a baking sheet with tin foil then place two (oven safe) cooling racks on the baking sheet.  This will help the chicken “air bake” which means the thighs cook evenly and will allow the chicken to be crispy on all sides.

Pour the buttermilk into a dish.  In another dish, combine the panko, paprika, garlic powder, onion powder, sea salt and freshly cracked pepper, to taste; mix until well combined.  Dip the chicken into the buttermilk then dip into the panko crumb mixture until evenly coated.  Place the coated chicken onto the baking rack lined baking sheet; repeat with the remaining chicken thighs.  Season the top of the crusted chicken thighs with a little more sea salt and freshly cracked pepper, to taste, then spray with cooking spray.

Place into the oven and bake for 25-30 minutes or until 170 degrees and the juices run clear.  Remove from the oven and let the chicken rest for 5 minutes before serving.  Enjoy.

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Paprika Panko Crusted Chicken Thighs

Yield: 5-6

Prep Time: 5 min.

Cook Time: 25-30 min.

Total Time: 35-40 min.

Ingredients:

5 chicken thighs
2/3 cup of low fat buttermilk
1 1/2 cups of panko crumbs
1 1/2 tbsp paprika
1 tsp garlic powder
1/2 tsp onion powder
Sea salt and freshly cracked pepper, to taste
Cooking spray

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with tin foil then place two (oven safe) cooling racks on the baking sheet. This will help the chicken "air bake" which means the thighs cook evenly and will allow the chicken to be crispy on all sides.

Pour the buttermilk into a dish. In another dish, combine the panko, paprika, garlic powder, onion powder, sea salt and freshly cracked pepper, to taste; mix until well combined. Dip the chicken into the buttermilk then dip into the panko crumb mixture until evenly coated. Place the coated chicken onto the baking rack lined baking sheet; repeat with the remaining chicken thighs. Season the top of the crusted chicken thighs with a little more sea salt and freshly cracked pepper, to taste, then spray with cooking spray.

Place into the oven and bake for 25-30 minutes or until 170 degrees and the juices run clear. Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Cooking Light Done Right