Side Note:  I am having more problems with the new website which I am working very hard to get fixed.  Many of my readers are not seeing my updated posts – some still see recipes back in January as my most recent post.  If you are having similar problems on any of your computers please pull up the website and hit REFRESH which should bring you up to date with the new recipes.  I am hoping to have this problem fixed soon.  Thank you for being so patient with the change of the new website.  I am trying to stay patient as well!!  UGH!!!

Cilantro and Lime Crab Salad in Avocado Halves

Roasted Tomato Caprese Salad

Tiffany’s Tomatoes

Chicken Milanese with Spring Greens

Steak with Stroganoff Sauce

Gemelli with Lump Crab, Mushrooms, & Asparagus in a Lemon Butter Sauce

Chicken Thighs with Chanterelle Mushroom Sauce

Linguine with Red Clam Sauce

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomato, and Basil

Cherry Chocolate Kiss Cookies

Strawberry Galette with Homemade Vanilla Whipped Cream

Banana Coffee Cake with Coconut Pecan Frosting

Blueberry and Lemon Curd Galette with Homemade Vanilla Bean Whipped Cream

Chocolate Tart with Mint Krispy Topping

Eclairs

I have been seeing egg dishes with something called soldiers for awhile now.  I did some research and the soldiers are just strips of toast.  The toast is cut into strips to make dipping into the egg easier.  I was craving something quick and simple for lunch today so I checked the refrigerator to see what I had on hand.  I decided to bake an egg. I added Parmesan cheese and a bit of sliced grape tomatoes to the egg and I served it with toast “soldiers”.  It was a simple and delicious dish.  I loved the salty Parmesan with the sweet tomatoes  and the toast dipped in the egg tasted wonderful.

Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.  Place a couple of tomatoes and some Parmesan  into the ramekin.

Crack an egg into the ramekin, being careful not to break the yolk. Add the milk, a few more tomatoes and Parmesan to the top. Season with sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Meanwhile, place a piece of bread into the toaster and toast.  Butter the toast then cut into 4 equal strips.  Remove the egg from the oven and serve with the soldiers immediately. Enjoy.

Print

Parmesan and Tomato Baked Egg with Toast Soldiers

Yield: 1

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

Cooking spray
2-3 grape tomatoes sliced in half
1-2 tsp Parmesan cheese, shredded
1 egg
1 tsp milk (I used fat free but cream would make it richer)
Sea salt and freshly cracked pepper, to taste
1 slice of bread, toasted & buttered, sliced into strips

Directions:

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

Place a couple of tomatoes and some Parmesan into the ramekin. Crack an egg into the ramekin, being careful not to break the yolk. Add the milk, a few more tomatoes and Parmesan to the top. Season with sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Meanwhile, place a piece of bread into the toaster and toast. Butter the toast then cut into 4 equal strips. Remove the egg from the oven and serve with the soldiers immediately. Enjoy.

I love quick and simple recipes that taste fantastic and this is one of them.  I combined some Parmesan cheese with Italian seasoned panko crumbs together to make a tasty crust that made these pork chops really delicious.  The pork turned out moist and tender on the inside and crunchy and flavorful on the outside.  We all, kids included, gobbled up these chops and enjoyed each and every bite.  You can’t beat a 6 ingredient recipe that tastes this great!!

Preheat the oven to 450 degrees.  Line a baking sheet with tin foil then coat with cooking spray.

Combine the Italian seasoned panko crumbs with the Parmesan cheese and mix well.  Dip the pork chops in the beaten egg before coating both sides of each chop evenly with the panko mixture.  Place on the baking sheet then season with sea salt and freshly cracked pepper, to taste.

Place the baking tray in the oven and bake for 20-25 minutes or until a meat thermometer reaches 145 degrees.  Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown.  Remove from the oven and let the meat rest for 5 minutes before serving.  Enjoy.

Print

Italian Panko and Parmesan Crusted Pork Chops

Yield: 4

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Total Time: 30 minutes

Ingredients:

3 bone in pork chops
1 egg, beaten
1 cup of Italian seasoned panko crumbs
2 tbsp Parmesan cheese, finely grated
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Combine the Italian seasoned panko crumbs with the Parmesan cheese and mix well. Dip the pork chops in the beaten egg before coating both sides of each chop evenly with the panko mixture. Place on the baking sheet then season with sea salt and freshly cracked pepper, to taste.

Place the baking tray in the oven and bake for 20-25 minutes or until a meat thermometer reaches 145 degrees. Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown. Remove from the oven and let the meat rest for 5 minutes before serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

My son has been very sick and I wanted to make him something that would cheer him up and make him feel better.   I saw this breakfast cake on my friend Cathy’s site, Wives with Knives, and knew immediately that this would make my son (and the rest of the family) VERY happy. I was right.    My entire house smelled amazing while this cake baked .  This breakfast cake was moist, bursting with sweet blueberries,  and  tasted so delicious.  My daughter said she especially loved the sugar coating on the top of the cake.  My son was definitely feeling a bit better after having this for breakfast – thanks Cathy!

Preheat the oven to 350 degrees.  Coat a 8×8 baking dish with cooking spray.

Cream the butter, sugar, and lemon zest together with a mixer until creamy & smooth.  Add the egg and vanilla and beat until combined.  Add  2 tablespoons of flour to the blueberries and toss to coat evenly.  Mix the remaining flour together with the baking powder and salt until well mixed.  Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk.  Fold in the blueberries gently.  Spread batter into the pan evenly.  Sprinkle the 1 tablespoon of sugar evenly on top of the batter.  Side note: The batter will be very thick.

Place into the oven and bake for 45-50 minutes or until a tester inserted into the center of the cake comes out clean.  Let it cool for a few minutes before cutting and serving.  Enjoy!

Print

Buttermilk Blueberry Breakfast Cake

Yield: 9 slices

Prep Time: 10 minutes

Cook Time: 45-50 minutes

Total Time: 60 minutes

Ingredients:

1/2 cup of unsalted butter, softened
3/4 cup + 2 tbsp white sugar
Zest of one lemon
1 egg, room temperature
1 teaspoon of vanilla extract
2 cups of flour (divided)
2 tsp baking powder
1 tsp salt
1/2 cup of buttermilk
2 cups of fresh blueberries
1 tbsp white sugar (for the top)

Directions:

Preheat the oven to 350 degrees. Coat a 8x8 baking dish with cooking spray.

Cream the butter, sugar, and lemon zest together with a mixer until creamy & smooth. Add the egg and vanilla and beat until combined. Add 2 tablespoons of flour to the blueberries and toss to coat evenly. Mix the remaining flour together with the baking powder and salt until well mixed. Add the flour mixture to the butter mixture a little at a time alternating with the buttermilk. Fold in the blueberries gently. Spread batter into the pan evenly. Sprinkle the 1 tablespoon of sugar evenly on top of the batter. Side note: The batter will be very thick.

Place into the oven and bake for 45-50 minutes or until a tester inserted into the center of the cake comes out clean. Let it cool for a few minutes before cutting and serving. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Wives with Knives

I ran across this recipe from Gourmet.com that I couldn’t resist making.  I wanted to keep them simple so I adapted the recipe to suit my families tastes.  These tacos were a snap to make and tasted FANTASTIC!  We all loved them.  My son couldn’t get enough and it took all of my willpower to stop at two small tacos.  This recipe will be one I make again and again.  I am always looking for quick, simple, and tasty recipes to make while we are traveling in our motor home – this one is definitely on the list!

Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag.  Slice the flank steak, against the grain, into small bite size pieces.  Place the meat into the marinade and refrigerator for 2-24 hours.

Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing.  Whisk until well combined then set aside to let flavors mingle.

Heat a grill pan over medium high heat.  Coat with cooking spray.  Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness.  Remove from the grill pan and set aside.  Pour the marinade into the grill pan and cook on high for 2-3 minutes until it has boiled and reduced a bit.  Pour the reduced marinade onto the cooked beef and toss to coat evenly.

Chop the romaine lettuce and the napa cabbage finely.  Toss them together with the green onion, shredded carrots, and cilantro.  Drizzle the salad dressing on the salad, to taste.  Toss to coat evenly.

Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up.  Place some of the meat into the tortilla followed by the salad.  Top with some sriracha sauce.  Serve the tacos with lime and eat immediately.  Enjoy!

Print

Korean Street Tacos

Yield: 4

Prep Time: 10 minutes

Cook Time: 7-10 mintues

Total Time: 20 minutes + 2-24 hours marinating

Ingredients:

Marinade:

1 lb of flank steak, cut against the grain into bite sized pieces
2 tbsp soy sauce
2 tbsp sugar
2-3 cloves of garlic, minced
2 tsp sesame oil
3 tsp water
1 tsp mirin

Salad Dressing:

1 tbsp soy sauce
1 1/2 tsp lime juice
1 1/2 tsp sesame oil
1/4 tsp sugar

Other Ingredients:

1 1/2 cups of romaine lettuce, chopped finely
1 cup of napa cabbage, chopped finely
1/4 cup shredded carrots
1/4 cup of cilantro, chopped
1/4 cup of green onions, diced
Small flour tortillas
Sriracha sauce
Lime wedges

Directions:

Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag. Slice the flank steak, against the grain, into small bite size pieces. Place the meat into the marinade and refrigerator for 2-24 hours.

Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing. Whisk until well combined then set aside to let flavors mingle.

Heat a grill pan over medium high heat. Coat with cooking spray. Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness. Remove from the grill pan and set aside. Pour some of the marinade into the grill pan and cook on high for 2-3 minutes until it has boiled and reduced a bit. Pour the reduced marinade onto the cooked beef and toss to coat evenly.

Chop the romaine lettuce and the napa cabbage finely. Toss them together with the green onion, shredded carrots, and cilantro. Drizzle the salad dressing on the salad, to taste. Toss to coat evenly.

Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up. Place some of the meat into the tortilla followed by the salad. Top with some sriracha sauce. Serve the tacos with lime and eat immediately. Enjoy!

I was looking for a blue cheese dressing recipe and found one on Simply Recipes.  This dressing couldn’t be any easier to make.  I love how quick and simple it is and that it’s great served on a salad or as a dip for wings, meatballs, veggies, burgers, chips, onion rings, or fries.  I used lower fat mayo & sour cream but you can totally make it with full fat if you desire.  I think it’s important to make this dressing a few hours before you want to serve it so the flavors have time to mingle.

Combine the mayonnaise, sour cream, blue cheese crumbles, vinegar, minced garlic, and sea salt and black pepper, to taste; mix until well combined.  Cover and refrigerate for two hours before serving.  Enjoy!

Print

Blue Cheese Dressing

Prep Time: 5 minutes

Total Time: 2 hours (to let flavors mingle)

Ingredients:

1/2 cup of mayonnaise
1/2 cup of sour cream
1/2 cup of blue cheese crumbles
1 tbsp white wine vinegar
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Combine the mayonnaise, sour cream, blue cheese crumbles, vinegar, minced garlic, and sea salt and black pepper, to taste; mix until well combined. Cover and refrigerate for two hours before serving. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Simply Recipes

Taco Soup

Chicken and Basil Dumplings

Chili

Baked Potato Soup

Reuben Sliders

Pizza Bites

Panko Crusted Green Beans with a Soy Garlic Aioli Sauce

Turkey, Havarti, and Avocado Seeded Bagel Thin Sandwich

Roasted Tomato Caprese Salad

Shredded Beef and Avocado Tostada

Cream Cheese and Bacon Stuffed Jalapeño Poppers

Mini Baked Potatoes

Baked Onion Rings

Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas

Roasted Vegetable Lasagna

Caprese Skewers

Cinnamon and Sugar Donut Muffins

Fruit Kebabs with Melted Chocolate

 Banana, Strawberry, and Chocolate Chip Muffins

Homemade Lemon and Blueberry Pop Tarts

White Chocolate Dipped Pretzels

Blueberry Scones with Lemon Glaze

Cinnamon Cheesecake Fondue

Toffee Crunch Dip with Apple Slices

Pomegranate Margarita

Spanish Coffee

Vodka Cran-Raspberry Sparkling Water

Would you like a great cocktail to make for your friends this Super Bowl Sunday?  My friend Kyle made this drink for me last weekend and it was DELICIOUS.  It had a wonderful pomegranate and lemon flavor and boy did it have a nice kick to it!  The sugar rim helped make this tart drink extra tasty and beautiful.  At first we just garnished with lemon but later on we added some pomegranate seeds and they were a great addition. We thoroughly enjoyed our cocktails!  Thank you Kyle.

Rub a wedge of lemon around the rim of a martini glass.  Pour some white sugar onto a small plate.  Dip the rim of the martini glass into the sugar. Fill a shaker (or another glass) with ice then add the vodka, pomegranate liqueur, juice from a 1/4 of a lemon, and a splash of sparkling water.  Shake really well then carefully pour into your prepared martini glass.  Finish the drink off with a wedge of lemon as a garnish and some pomegranate seeds.  Enjoy!

Print

Pom-Lemon Martini

Yield: 4

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

Lemon wedges
White sugar
4 oz lemon vodka
4 oz pomegranate liqueur
1/4 lemon juiced
Splash (or more) of Sparkling Water (we used berry flavor)
Pomegranate seeds for garnish if desired

Directions:

Rub a wedge of lemon around the rim of a martini glass. Pour some white sugar onto a small plate. Dip the rim of the martini glass into the sugar.

Fill a shaker (or another glass) with ice then add the vodka, pomegranate liqueur, juice from a 1/4 of a lemon, and a splash of sparkling water. Shake really well then carefully pour into your prepared martini glass. Finish the drink off with a wedge of lemon as a garnish and some pomegranate seeds. Enjoy!

Recipe and photos by For the Love of Cooking.net
Inspired by Kyle Smith