Click here to see ALL PUMPKIN recipes

Click here for more Side Dish Recipes

Whenever we go to Panda Express, I always get a bowl with half veggies, half chow mein noodles, and Kung Pao chicken. Yum! I recently found bits of kale, cabbage, and broccoli in the fridge, so I made this copycat recipe for Panda Express’s super greens, adapted from Dinner Then Dessert. These greens were quick and easy to make and tasted great with our noodles and chicken.

Panda Express Super Greens (Copycat Recipe)

Ingredients:

• ½ tbsp vegetable oil
• ½ tbsp butter
• 2 cloves garlic, minced
• 1 tsp ginger paste, minced
• 3 cups kale, chopped
• 2 cups green cabbage, cut into 1″ chunks
• 2 cups broccoli florets
• ½ cup vegetable broth or chicken broth
• 1 tbsp soy sauce, or more to taste

Serving:

• Chinese black vinegar or rice vinegar
• Spicy chili crisp

How to Make Panda Express Super Greens (Copycat Recipe):

Add the vegetable oil and butter to a large cast-iron skillet or wok over medium-high heat.

Add in the garlic and ginger and cook, stirring constantly, for 15 seconds, then add the kale and cabbage.

Stir and cook for 1 minute, then add in the broccoli, chicken broth, and soy sauce.

Stir to coat well, then cover and steam for 2-3 minutes before serving with vinegar and spicy chili crisp, if desired. Enjoy.

Print

Panda Express Super Greens (Copycat Recipe)

Course Sides

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Cast Iron Skillet or Wok

Ingredients

• ½ tbsp vegetable oil
• ½ tbsp butter
• 2 cloves garlic minced
• 1 tsp ginger paste minced
• 3 cups kale chopped
• 2 cups green cabbage cut into 1" chunks
• 2 cups broccoli florets
• ½ cup vegetable broth or chicken broth
• 1 tbsp soy sauce or more to taste

Serving:

• Chinese black vinegar or rice vinegar
• Spicy chili crisp

Instructions

• Add the vegetable oil to a large cast-iron skillet or wok over medium-high heat.
• Add the garlic and ginger and cook, stirring constantly, for 15 seconds, then add the kale and cabbage.
• Stir and cook for 1 minute, then add in the broccoli, chicken broth, and soy sauce.
• Stir to coat well, then cover and steam for 2-3 minutes before serving with vinegar and spicy chili crisp, if desired. Enjoy.

I recently saw a Bobby Flay recipe for grilled chicken using Jet Tila’s Thai curry chicken marinade, and it sounded so delicious that I had to try making it. I used boneless, skinless chicken thighs and halved the marinade, but otherwise, kept it the same. I grilled the chicken thighs until juicy and served them topped with fresh lime juice and lots of cilantro. My family raved about this flavorful Thai-style chicken thigh recipe, and we thought it paired nicely with cilantro lime rice and Thai cucumber salad with peanuts.

Thai Curry Chicken Thighs

Ingredients:

• 1½ lb. boneless, skinless chicken thighs
• ½ cup full-fat coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp yellow curry powder
• 2 tbsp soy sauce
• 1 tbsp crushed garlic
• ½ tbsp sugar
• ½ tbsp freshly cracked black pepper or white pepper

Serving:

• Lime wedges
• Fresh cilantro, chopped

How to Make Thai Curry Chicken Thighs:

Prepare the marinade by mixing the chicken thighs with coconut milk, red curry paste, yellow curry powder, soy sauce, garlic, sugar, and pepper in a large Ziploc bag. Seal and smoosh around to mix well and coat the chicken evenly.

Refrigerate and marinate for 2-24 hours.

20 minutes before grilling, remove the chicken from the marinade and shake off the excess.

Heat the grill or grill pan to medium-high. Grease the grill or grill pan.

Grill the chicken thighs for 5-6 minutes on the first side, flip and grill for 4 minutes on the second side, or until cooked through, according to a meat thermometer.

Transfer the chicken to a plate, cover loosely with foil, and rest for 5 minutes.

Serve immediately, topped with lots of lime juice and fresh cilantro. Enjoy.

Print

Thai Curry Chicken Thighs

Course Main

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating Time: (2-24 hours) 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Grill or Grill Pan
• Meat Thermometer

Ingredients

• 1½ lb. boneless skinless chicken thighs
• ½ cup full-fat coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp yellow curry powder
• 2 tbsp soy sauce
• 1 tbsp crushed garlic
• ½ tbsp sugar
• ½ tbsp freshly cracked black pepper or white pepper

Serving:

• Lime wedges
• Fresh cilantro chopped

Instructions

• Prepare the marinade by mixing the chicken thighs with coconut milk, red curry paste, yellow curry powder, soy sauce, garlic, sugar, and pepper in a large Ziploc bag. Seal and smoosh it around to mix well and coat the chicken evenly.
• Refrigerate and marinate for 2-24 hours.
• 20 minutes before grilling, remove the chicken from the marinade and shake off the excess.
• Heat the grill or grill pan to medium-high. Grease the grill or grill pan.
• Grill the chicken thighs for 5-6 minutes on the first side, flip and grill for 4 minutes on the second side, or until cooked through, according to a meat thermometer.
• Transfer the chicken to a plate, cover loosely with foil, and rest for 5 minutes.
• Serve immediately, topped with lots of lime juice and fresh cilantro. Enjoy.

Perfect for a busy weeknight, this quick, easy yet satisfying recipe for creamy broccoli pasta with lemon, adapted from Two Peas & Their Pod, was a big hit with my family. I loved the fresh pop of flavor from the fresh lemon juice & zest, and the crisp-tender broccoli and rigatoni pasta were delicious in the creamy sauce. This easy vegetarian pasta recipe paired nicely with crusty bread and an ultimate chopped kale Caesar salad.

Creamy Broccoli Pasta

• 6 oz pasta
• 2 cups broccoli florets, chopped
• 1 tbsp salted butter
• ½ small shallot, minced
• ¼ tsp Italian seasoning
• Pinch of crushed red pepper, to taste
• 3 cloves garlic, minced
• 1 tbsp flour
• ½ cup vegetable or chicken broth
• ½ cup heavy cream
• ½ tsp lemon zest
• ½ cup freshly grated Parmesan cheese, plus more for serving
• ½ tbsp fresh lemon juice
• Sea salt and freshly cracked black pepper, to taste

How to Make Creamy Broccoli Pasta:

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

Add the broccoli florets for the last 1-2 minutes of cooking time, and cook until crisp-tender. Drain the pasta and broccoli, reserving ½ cup of cooking water, and set aside.

Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, Italian seasoning, and crushed red pepper flakes, and cook, stirring often, for 1 minute.

Add the garlic and flour and cook, stirring constantly, for 1 minute.

Slowly, continuously, whisk in the broth.

Stir in the heavy cream and lemon zest, reduce heat to medium-low, bring the sauce to a simmer, and then whisk in the Parmesan cheese.

Once the cheese is melted, whisk in the lemon juice. Taste and season with sea salt and freshly cracked black pepper.

Add the al dente pasta and broccoli to the sauce, and stir until well coated. Add some of the reserved cooking water if needed.

Remove the skillet from the heat. Taste and re-season if needed.

Serve immediately with lots of fresh Parmesan on the side. Enjoy.

Print

Creamy Broccoli Pasta

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Large skillet

Ingredients

• 6 oz pasta
• 2 cups broccoli florets chopped
• 1 tbsp salted butter
• ½ small shallot minced
• ¼ tsp Italian seasoning
• Pinch of crushed red pepper to taste
• 3 cloves garlic minced
• 1 tbsp flour
• ½ cup vegetable or chicken broth
• ½ cup heavy cream
• ½ tsp lemon zest
• ½ cup freshly grated Parmesan cheese plus more for serving
• ½ tbsp fresh lemon juice
• Sea salt and freshly cracked black pepper to taste

Instructions

• Cook the pasta until al dente in a large pot of well-salted boiling water, according to package instructions.
• Add the broccoli florets for the last 1-2 minutes of cooking time, and cook until crisp-tender. Drain the pasta and broccoli, reserving ½ cup of cooking water, and set aside.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, Italian seasoning, and crushed red pepper flakes, and cook, stirring often, for 1 minute.
• Add the garlic and flour and cook, stirring constantly, for 1 minute.
• Slowly, continuously, whisk in the broth.
• Stir in the heavy cream and lemon zest, reduce heat to medium-low, bring the sauce to a simmer, and then whisk in the Parmesan cheese.
• Once the cheese is melted, whisk in the lemon juice. Taste and season with sea salt and freshly cracked black pepper.
• Add the al dente pasta and broccoli to the sauce, and stir until well coated. Add some of the reserved cooking water if needed. 
• Remove the skillet from the heat. Taste and re-season if needed.
• Serve immediately with lots of fresh Parmesan on the side. Enjoy.

Click here for more Super Bowl Recipe Ideas

Still need more ideas?

Adult Beverages

Stews and Chili

Appetizers

Desserts

This homemade Twix recipe from Allrecipes was fun to prepare and made my family very, very happy.  To make this fun treat, warm the caramel bites in the oven for a few minutes; mold the warm caramels onto the vanilla wafers, then dip them in melted chocolate. Easy, peasy! I had a little extra melted chocolate, so I drizzled it over the Twix bites to make them a little fancier. This easy Twix bites recipe was a big hit with my whole family.

Homemade Twix Bites

Ingredients:

• 40 caramels, unwrapped
• 40 vanilla wafers
• 1 (10-oz) bag of dark chocolate melting wafers
• 2 tsp coconut oil

How to Make Homemade Twix Bites:

Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.

Unwrap the caramels and place them a few inches apart on the prepared baking sheet.

Bake for 5-8 minutes, until soft to the touch but not melted.

Meanwhile, arrange the vanilla wafer cookies, bottom-side up, on a parchment-lined sheet pan that will fit in your refrigerator.

Remove the caramels from the oven while they’re still warm, then mold each caramel over the wafer cookies.

Place on the prepared baking sheet and repeat with remaining caramels and vanilla wafers.

Refrigerate them (on the baking sheet) for 15 minutes.

When you’re ready to coat the bites in chocolate, place the melting wafers and coconut oil in a microwave-safe bowl, and microwave for 30 seconds. Remove, stir, and microwave in 15-second intervals until the chocolate is melted and smooth, stirring between each interval.

Remove the bites from the fridge.

Using a fork, dip and coat each bite completely in the melted chocolate, letting any excess chocolate drip back into the bowl before transferring it to a parchment-lined sheet pan.  Side Note: Let the dipped cookie slide right onto the parchment-lined baking sheet without touching it.

Return the bites to the fridge for a few minutes to let the chocolate set.

Remove, and if you have any excess melted chocolate, drizzle it over the cookies with a fork or spoon.

Let the bites set at room temperature until the chocolate is completely set.

Store the bites in an airtight container at room temperature for up to 2 weeks.

Print

Homemade Twix Bites

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

Servings 40

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 40 caramels unwrapped
• 40 vanilla wafers
• 1 (10-oz) bag of dark chocolate melting wafers or 2 cups of chocolate chips
• 2 tsp coconut oil

Instructions

• Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
• Unwrap the caramels and place them on the prepared baking sheet a few inches apart.
• Bake for 5-8 minutes, until soft to the touch but not melted.
• Meanwhile, arrange the vanilla wafer cookies, bottom-side up, on a parchment-lined sheet pan that will fit in your refrigerator.
• Remove the caramels from the oven while they're still warm, then mold each caramel over the wafer cookies.
• Place on the prepared baking sheet, and repeat with remaining caramels and vanilla wafers.
• Refrigerate them on the baking sheet for 15 minutes.
• When you're ready to coat the bites in chocolate, place the melting wafers and coconut oil in a microwave-safe bowl and microwave for 30 seconds. Remove, stir, and microwave in 15-second intervals until they are melted and smooth, stirring between each interval.
• Remove the bites from the fridge.
• Using a fork, dip and coat each bite completely in the melted chocolate, letting any excess chocolate drip back into the bowl before transferring it to a parchment-lined sheet pan.  Side Note: Let the dipped cookie slide right onto the parchment-lined baking sheet without touching it.
• Return the bites to the fridge for a few minutes to let the chocolate set.
• Remove, and if you have any excess melted chocolate, drizzle it over the cookies with a fork or spoon.
• Let the bites set at room temperature until the chocolate is completely set.
• Store the bites in an airtight container at room temperature for up to 2 weeks.

I was happy I had two sweet potatoes and all the other ingredients when I stumbled upon this hot honey baked sweet potatoes recipe on NYT Cooking. It was a fun recipe to make and put a huge smile on our faces, especially my daughter, who really loved it. These delicious sweet potatoes pair nicely with some juicy pork chops, balsamic parmesan sautéed spinach, and parmesan rolls.

Hot Honey Baked Sweet Potatoes

Ingredients:

• 2 large sweet potatoes, scrubbed and pierced a few times with a fork

Hot Honey:

• ¼ cup clover honey
• 1½ tsp apple cider vinegar
• 1½ tsp hot sauce
• ⅛ tsp crushed red pepper flakes, or more if desired
• Sea salt and freshly cracked black pepper, to taste

Whipped Goat Cheese:

• 2½ oz goat cheese, softened to room temperature
• 2-3 tbsp heavy cream
• Pinch of sea salt

Serving:

• Butter, to taste
• ½ cup toasted candied pecans, coarsely chopped
• Fresh parsley, finely chopped

How to Make Hot Honey Baked Sweet Potatoes:

Preheat the oven to 400 degrees. Line a small baking sheet with parchment.

Bake the sweet potatoes for 1 hour, or until a tester slides easily into the thickest part.

Remove from the oven and let them cool for about 5-10 minutes.

Meanwhile, make the hot honey by combining the honey, vinegar, hot sauce, crushed red pepper flakes, and sea salt in a small saucepan over medium-high heat. Bring to a boil, stirring constantly, for 2-3 minutes. Remove from the heat to cool.

Meanwhile, whip the goat cheese with the heavy cream and a pinch of sea salt by hand until thick and the consistency of sour cream. Refrigerate until needed.

To assemble, slice each in half lengthwise (without cutting through the bottom). Using both hands, gently pinch the ends in to push up some of the potato flesh. Add butter to taste and season with salt.

Finish by topping with a dollop of whipped goat cheese, a few pecans, a drizzle of hot honey to taste, and parsley. Serve immediately. Enjoy.

Print

Hot Honey Baked Sweet Potatoes

Course Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Small Baking Sheet
• Small Saucepan

Ingredients

Ingredients:

• 2 large sweet potatoes scrubbed and pierced a few times with a fork

Hot Honey:

• ¼ cup clover honey
• 1½ tsp apple cider vinegar
• 1½ tsp hot sauce
• ⅛ tsp crushed red pepper flakes or more if desired
• Sea salt and freshly cracked black pepper to taste

Whipped Goat Cheese:

• 2½ oz goat cheese softened to room temperature
• 2-3 tbsp heavy cream
• Pinch of sea salt

Serving:

• Butter to taste
• ½ cup toasted candied pecans coarsely chopped
• Fresh parsley finely chopped

Instructions

• Preheat the oven to 400 degrees. Line a small baking sheet with parchment.
• Bake the sweet potatoes for 1 hour, or until a tester slides easily into the thickest part.
• Remove from the oven and let them cool for about 5-10 minutes.
• Meanwhile, prepare the hot honey by combining the honey, vinegar, hot sauce, crushed red pepper flakes, and sea salt in a small saucepan over medium-high heat. Bring to a boil, stirring constantly, for 2-3 minutes. Remove from the heat to cool.
• Meanwhile, whip the goat cheese with the heavy cream and a pinch of sea salt by hand until thick and the consistency of sour cream. Refrigerate until needed.
• To assemble, slice each in half lengthwise (without cutting through the bottom). Using both hands, gently pinch the ends toward each other to push up some of the potato flesh. Add butter to taste and season with salt.
• Finish by topping with a dollop of whipped goat cheese, a few pecans, a drizzle of hot honey to taste, and parsley. Serve immediately. Enjoy.

I had some sprouts lingering in the fridge, so I made these honey-balsamic glazed Brussels sprouts from Errens’s Kitchen. This tasty Brussels sprouts side dish paired well with garlic rice and potstickers, but would also be an excellent main dish. My whole family loved this recipe, and we devoured them in minutes.

Honey-Balsamic Glazed Brussels Sprouts

Sauce:

• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tbsp low-sodium soy sauce

Remaining Ingredients:

• 2 tbsp olive oil
• 1 lb. Brussels sprouts, washed, trimmed, & halved
• Sea salt and freshly cracked black pepper, to taste
• 3- 4 cloves garlic, minced
• ¼ cup water

How to Make Honey-Balsamic Glazed Brussels Sprouts:

Make the sauce by whisking the balsamic vinegar, honey, and soy sauce together until well combined.

Prepare to cook the Brussels sprouts by heating the oil in a large cast-iron skillet over medium-high heat until it shimmers.

Cook the Brussels sprouts by adding the halved Brussels sprouts, cut-side down. Season with sea salt and freshly cracked black pepper to taste. Cook undisturbed for 5 to 7 minutes, until they are golden brown.

Add the garlic and cook, stirring constantly, for 1 minute.

Add the water and continue cooking, stirring occasionally, until the Brussels sprouts get slightly tender in the middle (they will finish cooking in the sauce), about 2-3 minutes.

Add the well-whisked sauce and cook, stirring constantly, for 1-2 minutes until the sauce reduces and thickens slightly.

Taste and re-season if needed. Serve and enjoy.

Print

Honey-Balsamic Glazed Brussels Sprouts

Course Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet

Ingredients

Sauce:

• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tbsp low-sodium soy sauce

Remaining Ingredients:

• 2 tbsp olive oil
• 1 lb. Brussels sprouts washed, trimmed, & halved
• Sea salt and freshly cracked black pepper to taste
• 3- 4 cloves garlic minced
• ¼ cup water

Instructions

• Make the sauce by whisking the balsamic vinegar, honey, and soy sauce until well combined.
• Prepare to cook the Brussels sprouts by heating the olive oil in a large cast-iron skillet over medium-high heat until it shimmers.
• Cook the Brussels sprouts by adding the halved Brussels sprouts, cut-side down. Season with sea salt and freshly cracked black pepper to taste. Cook undisturbed for 5 to 7 minutes, until they are golden brown.
• Add the garlic and cook, stirring constantly, for 1 minute.
• Add the water and continue cooking, stirring occasionally, until the Brussels sprouts get slightly tender in the middle (they will finish cooking in the sauce), about 2-3 minutes.  
• Add the well-whisked sauce and cook, stirring constantly, for 1-2 minutes until the sauce reduces and thickens slightly.
• Taste and re-season if needed. Serve and enjoy.

Click below for More Fall Recipe Ideas

Dutch Oven Recipes

Comfort Food Recipes

Cast Iron Skillet Recipes

Casserole Recipes