Click here for more chicken breast recipes

One of our favorite restaurants, Wild Fin, has a terrific roast beef sandwich that I love. I almost didn’t try this sandwich because it sounded so odd, but our waitress assured me it was delicious. I was intrigued–a cold sandwich on soft rye bread slathered with creamy horseradish, topped with sharp cheddar, thin slices of roast beef, marinated tomatoes, salty bacon, fried red onions, and crisp lettuce. It is a seriously delicious loaded roast beef sandwich with great flavors and textures, and it’s one of my regular orders there. I finally had all the ingredients on hand, so I made it for my daughter and me, and we devoured it!

Loaded Roast Beef Sandwich

Crispy Onions:

• ¼ red or yellow onion, sliced thinly
• 2 tbsp buttermilk
• 2 tbsp flour
• Sea salt and freshly cracked black pepper, to taste
• Garlic powder, to taste
• 2 tbsp avocado oil

Marinated Tomatoes:

• 1 heirloom tomato, sliced
• Drizzle of olive oil
• Drizzle of red vinegar
• Sea salt and freshly cracked black pepper, to taste
• Garlic powder, to taste

Sandwich:

• 2 slices of bacon
• 2 slices of rye bread
• Mayonnaise, to taste
• Cream horseradish, to taste
• Roast beef, sliced thinly
• Sharp white cheddar, sliced thinly
• Iceberg lettuce

How to Make a Loaded Roast Beef Sandwich:

Prepare the crispy onions by soaking them in buttermilk for 10 minutes.

Combine the flour, sea salt, freshly cracked black pepper, and garlic powder to taste, and mix well.

Dredge the onions by removing them from the buttermilk, shaking off excess liquid. Coat the onions evenly in the seasoned flour.

Heat the oil in a small skillet to 375 degrees with a thermometer.

Fry the onions in batches by dropping a few dredged onions into the hot oil and stirring often, until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.  Season with sea salt. Continue with remaining onions.

Marinate the tomatoes by placing the tomato slices on a few paper towels to blot dry. Drizzle the slices with olive oil, red wine vinegar, sea salt, freshly cracked black pepper, and garlic powder to taste.

Cook the bacon in a large skillet until crispy and browned. Remove from the skillet and place on a few paper towels to drain.

Prepare the sandwich by slathering mayonnaise on one piece of rye bread. Top with cheese slices, crispy onions, roast beef, marinated tomato, bacon, and lettuce. Slather the last piece of bread with creamy horseradish, and top the sandwich.

Serve immediately. Enjoy.

Print

Loaded Roast Beef Sandwich

Course Lunch

Cuisine American

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 1 - 2

Author Pam - For the Love of Cooking

Equipment

• Small skillet
• Cooking Thermometer
• Large skillet

Ingredients

Crispy Onions:

• ¼ red or yellow onion sliced thinly
• 2 tbsp buttermilk
• 2 tbsp flour
• Sea salt and freshly cracked black pepper to taste
• Garlic powder to taste
• 2 tbsp avocado oil

Marinated Tomatoes:

• 1 heirloom tomato sliced
• Drizzle of olive oil
• Drizzle of red vinegar
• Sea salt and freshly cracked black pepper to taste
• Garlic powder to taste

Sandwich:

• 2 slices of bacon
• 2 slices of rye bread
• Mayonnaise to taste
• Cream horseradish to taste
• Roast beef sliced thinly
• Sharp white cheddar sliced thinly
• Iceberg lettuce

Instructions

• Prepare the crispy onions by soaking them in buttermilk for 10 minutes.
• Combine the flour, sea salt, freshly cracked black pepper, and garlic powder to taste, and mix well.
• Dredge the onions by removing them from the buttermilk, shaking off excess liquid. Coat the onions evenly in the seasoned flour.
• Heat the oil in a small skillet to 375 degrees using a thermometer.
• Fry the onions in batches by dropping a few dredged onions into the hot oil and stirring often, until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.  Season with sea salt. Continue with remaining onions.
• Marinate the tomatoes by placing the tomato slices on a few paper towels to blot them dry. Drizzle the slices with olive oil, red wine vinegar, sea salt, freshly cracked black pepper, and garlic powder to taste.
• Cook the bacon in a large skillet until crispy and browned. Remove from the skillet and place on a few paper towels to drain.
• Prepare the sandwich by slathering mayonnaise on one piece of rye bread. Top with cheese slices, crispy onions, roast beef, marinated tomato, bacon, and lettuce.
• Slather the last piece of bread with creamy horseradish and top the sandwich.
• Serve immediately. Enjoy.

I’ve been craving a Mexican Caesar salad, which I enjoyed years ago at a restaurant called El Torito. It was a simple salad of crisp romaine lettuce tossed in a creamy cilantro dressing, topped with toasted pepitas, crispy tortilla strips, and tons of cotija cheese. After seeing something similar on Platings and Pairings, I decided to make my own version, but with a spicier dressing and some extra veggies. The salad was a big hit with my daughter, son, and me, and it disappeared quickly. This Mexican-style Caesar salad pairs nicely with citrus-garlic steak and garlic-roasted tomatoes.

Mexican Caesar Salad

Spicy Cilantro-Lime Dressing:

• 1 cup fresh cilantro, chopped
• ½-1 jalapeño, seeded, chopped, to taste depending on how spicy you want it
• ¼ cup mayonnaise
• ¼ Greek yogurt
• 2 tbsp avocado oil
• Juice of 1-2 limes, to taste
• 1 large clove of garlic, chopped
• Sea salt and freshly cracked black pepper, to taste

Crispy Tortilla Strips:

• 2-3 tbsp vegetable or avocado oil
• 5 corn street taco tortillas (or 2-3 normal-sized), sliced thinly
• Sea salt, to taste

Salad:

• 5 cups of romaine hearts, coarsely chopped
• A handful of garden cherry tomatoes (or grape tomatoes), halved
• 1 avocado, peeled, sliced thinly
• 3 tbsp pepitas (pumpkin seeds), toasted
• 3 tbsp cotija cheese, grated
• Fresh cilantro, chopped
• Freshly cracked black pepper, to taste

How to Make a Mexican Caesar Salad:

Prepare the dressing by combining the cilantro, jalapeño, mayonnaise, Greek yogurt, lime juice, garlic, sea salt, and freshly cracked black pepper to taste in a blender. Blend, scraping down the sides, until creamy. Taste and re-season as needed. Set aside to let the flavors mingle.

Make the crispy tortilla strips by adding the oil to a small skillet.  Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by placing the tip of a corn tortilla into it; if it bubbles, it’s ready.

Slice the corn tortillas into thin strips.

When the oil is HOT, carefully add tortilla strips to the hot oil, without overcrowding the skillet. Using tongs, stir them until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper-towel-lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips. Set aside until needed.

Make the salad by placing the romaine lettuce in a large bowl. Drizzle some of the well-whisked dressing (to taste) over it and toss to coat evenly.

Pour the dressed romaine lettuce onto a serving plate and top with tomatoes, avocado slices, toasted pepitas, cotija cheese, cilantro, and freshly cracked black pepper to taste.

Serve immediately with dressing on the side.

Print

Mexican Caesar Salad

Course Salad

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Blender
• Small skillet
• Large Bowl

Ingredients

Spicy Cilantro-Lime Dressing:

• 1 cup fresh cilantro chopped
• ½-1 jalapeño seeded, chopped, to taste depending on how spicy you want it
• ¼ cup mayonnaise
• ¼ Greek yogurt
• 2 tbsp avocado oil
• Juice of 1-2 limes to taste
• 1 large clove of garlic chopped
• Sea salt and freshly cracked black pepper to taste

Crispy Tortilla Strips:

• 2-3 tbsp vegetable or avocado oil
• 5 corn street taco tortillas or 2-3 normal-sized, sliced thinly
• Sea salt to taste

Salad:

• 5 cups of romaine hearts coarsely chopped
• A handful of garden cherry tomatoes or grape tomatoes, halved
• 1 avocado peeled, sliced thinly
• 3 tbsp pepitas pumpkin seeds, toasted
• 3 tbsp cotija cheese grated
• Fresh cilantro chopped
• Freshly cracked black pepper to taste

Instructions

• Prepare the dressing by blending the cilantro, jalapeño, mayonnaise, Greek yogurt, lime juice, garlic, sea salt, and freshly cracked black pepper in a blender. Blend, scraping down the sides, until creamy. Taste and re-season as needed. Set aside to let the flavors mingle.
• Make the crispy tortilla strips by adding the oil to a small skillet.  Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla into it; if it bubbles, it’s ready.
• Slice the corn tortillas into thin strips.
• When the oil is HOT, carefully add tortilla strips to the hot oil, without overcrowding the skillet. Using tongs, stir them until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper-towel-lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips. Set aside until needed.
• Make the salad by placing the romaine lettuce in a large bowl. Drizzle some of the well-whisked dressing (to taste) over it and toss to coat evenly.
• Pour the dressed romaine lettuce onto a serving plate and top with tomatoes, avocado slices, toasted pepitas, cotija cheese, cilantro, and freshly cracked black pepper to taste.
• Serve immediately with dressing on the side.

I recently perused the salad bar at Whole Foods, and they had tasty-looking cold sesame cucumber noodles. After skimming for copycat recipes online, I found one on Holoka Home, and I had all the ingredients needed at home, so I saved some money and made a batch to munch on for a few days. These umami-packed cold Asian noodles were so flavorful, and the cucumber, green onions, and cilantro added a nice crunch and pop of freshness. These cold sesame cucumber noodles are a terrific light lunch, or pair nicely with Asian chicken skewers, potstickers, and edamame.

Sesame Cucumber Noodles

Dressing:

• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• ½-1 tbsp chili crisp, to taste
• ½-1 tbsp honey, to taste
• 2 large cloves of garlic, finely grated
• 2 tsp fresh ginger paste

Remaining Ingredients:

• 8 oz linguine noodles, cooked al dente, drained & rinsed under cold water
• 2 Persian cucumbers, sliced thinly with a mandolin
• 2-3 green onions, sliced, to taste
• 3 tbsp fresh cilantro, chopped
• 2 tbsp toasted sesame seeds

Sesame Cucumber Noodles:

Prepare the dressing by combining the soy sauce, rice vinegar, toasted sesame oil, chili crisp, honey, garlic, and ginger paste in a small glass jar. Seal tightly with a lid and shake well. Set aside to let the flavors mingle.

Meanwhile, cook the linguine noodles al dente in a large pot of boiling water, according to the package instructions. Drain and rinse with cold water until cooled. Place cold noodles in a large bowl.

Dress the noodles by pouring ¾ of the well-shaken dressing over the cold noodles, and toss to coat.

Add the cucumbers, along with most of the green onions, cilantro, and toasted sesame seeds, and toss gently to combine and coat evenly.

Cover and refrigerate for at least 20-30 minutes.

To serve, remove from the refrigerator, toss to coat and taste, and re-season with additional well-shaken dressing if needed.

Garnish with remaining green onions, cilantro, and toasted sesame seeds before serving. Enjoy.

Print

Sesame Cucumber Noodles

Course Main, Salad

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating Time: 30 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Small Jar with Lid
• Large pot
• Mandolin

Ingredients

Dressing:

• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• ½-1 tbsp chili crisp to taste
• ½-1 tbsp honey to taste
• 2 large cloves of garlic finely grated
• 2 tsp fresh ginger paste

Remaining Ingredients:

• 8 oz linguine noodles cooked al dente, drained & rinsed under cold water
• 2 Persian cucumbers sliced thinly with a mandolin
• 2-3 green onions sliced, to taste
• 3 tbsp fresh cilantro chopped
• 2 tbsp toasted sesame seeds

Instructions

• Prepare the dressing by combining the soy sauce, rice vinegar, toasted sesame oil, chili crisp, honey, garlic, and ginger paste in a small glass jar. Seal tightly with a lid and shake well. Set aside to let the flavors mingle.
• Meanwhile, cook the linguine noodles al dente in a large pot of boiling water, according to the package instructions. Drain and rinse with cold water until cooled. Place the cold noodles in a large bowl.
• Dress the noodles by pouring ¾ of the well-shaken dressing over the cold noodles, and toss to coat.
• Add the cucumbers, along with most of the green onions, cilantro, and toasted sesame seeds, and toss gently to combine and coat evenly.
• Cover and refrigerate for at least 20-30 minutes.
• To serve, remove from the refrigerator, toss to coat and taste, and re-season with additional well-shaken dressing if needed.
• Garnish with remaining green onions, cilantro, and toasted sesame seeds before serving. Enjoy.

I wanted to make a nice vegetarian meal, so I made roasted broccoli steaks with pecorino and lemon, topped with sliced almonds inspired by a recipe I saw on A Beautiful Plate. The recipe is a snap to make, but tastes fairly fancy. I loved the lemony, crispy, charred bits of the broccoli with the salty cheese and crunchy almonds. This easy broccoli steak recipe was delicious and paired nicely with garlic rice, roasted tomatoes, and a steamed artichoke.

Roasted Broccoli Steaks with Pecorino and Lemon

Ingredients:

• 1lb. broccoli crowns,
• 2 tbsp olive oil, or more if needed
•  Sea salt and freshly cracked black pepper, to taste
• Pinch of dried red pepper flakes, to taste
• Garlic powder, to taste

Serving:

• Fresh lemon juice and lemon zest
• Pecorino cheese, grated, to taste
• Raw sliced almonds, to taste

 How to Make Roasted Broccoli Steaks with Pecorino and Lemon:

Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.

Trim any tough ends of the broccoli crowns, leaving roughly 2 inches of the stalk attached. Slice the broccoli into ½-inch-thick steaks.  Side Note: Reserve any fallen & excess florets for another use, such as broccoli cheese soup. 

Drizzle the oil on both sides of the broccoli steaks. Season both sides with sea salt, freshly cracked black pepper, crushed red pepper flakes, and garlic powder to taste, and place in a single layer on the prepared baking sheet.

Roast for 10 minutes.

Carefully flip the steaks over and roast for another 10-13 minutes, or until fork-tender and lightly charred.

Remove from the oven and top each steak with fresh lemon juice. Top with pecorino chees and almonds.

Serve and enjoy.

Print

Roasted Broccoli Steaks with Pecorino and Lemon

Course Main, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 1 lb. broccoli crowns
• 2 tbsp olive oil or more if needed
• Sea salt and freshly cracked black pepper to taste
• Pinch of dried red pepper flakes to taste
• Garlic powder to taste

Serving:

• Fresh lemon juice and lemon zest
• Pecorino cheese grated, to taste
• Raw sliced almonds to taste

Instructions

• Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
• Trim any tough ends of the broccoli crowns, leaving roughly 2 inches of the stalk attached. Slice the broccoli into ½-inch-thick steaks.  Side Note: Reserve any fallen & excess florets for another use, such as broccoli cheese soup.
• Drizzle the oil on both sides of the broccoli steaks. Season both sides with sea salt, freshly cracked black pepper, crushed red pepper flakes, and garlic powder to taste, and place in a single layer on the prepared baking sheet.
• Roast for 10 minutes.
• Carefully flip the steaks over and roast for another 10-13 minutes, or until fork-tender and lightly charred.
• Remove from the oven and top each steak with fresh lemon juice. Top with pecorino chees and almonds.
• Serve and enjoy.

I’ve seen a few video reels of Mexican abuelas making authentic arroz rojo (Mexican rice), and after seeing several variations, I decided to try to prepare arroz rojo myself. The first time I made it, I served the rice with pork carnitas and black beans with poblano. This time I served it alongside a chile relleno casserole and spicy pinto beans. We all love this easy Mexican rice recipe, especially my daughter!

Arroz Rojo (Mexican Rice)

Ingredients:

• 2 small Roma tomatoes, cored & halved
• ¼ small white onion
• 2 cloves of garlic
• 1½ tsp chicken bouillon granules (caldo de pollo)
• 1½ tsp tomato bouillon granules (caldo de tomate)
• ¼ tsp dried cumin
• ¼ tsp dried coriander
• Sea salt and freshly cracked black pepper, to taste
• ½ cup of water, plus more as needed
• 1 tbsp avocado oil (or butter)
• 1 cup long-grain rice
• ½-1 jalapeño; if using a whole pepper, cut a slit down the middle lengthwise
• Large sprig of cilantro

How to Make Arroz Rojo (Mexican Rice):

Blend the Roma tomatoes, onion, garlic, chicken bouillon, tomato bouillon, cumin, coriander, sea salt, freshly cracked black pepper to taste, and water in a blender. Blend until smooth. Taste and re-season as needed.

Pour the mixture through a fine-mesh sieve into a large measuring cup. Once drained, add enough water to the measuring cup to make two cups of liquid.  Side Note: My rice uses 2 cups of liquid to 1 cup of rice. Check your rice instructions, and make sure to use the correct liquid ratio. 

Heat the oil or butter in a large saucepan over medium-high heat. Add the rice and cook, stirring frequently, for 2-3 minutes, coating the rice in the oil.

Add the two cups of liquid to the saucepan and bring to a boil over high heat, then reduce the heat to medium-low.

Stir one more time and top with cilantro and jalapeño.

Cover and let cook UNDISTURBED for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit UNDISTURBED for 5 minutes.

Carefully remove the lid, discard the cilantro and jalapeño. Fluff the rice with a fork.

Serve and enjoy.

Print

Arroz Rojo (Mexican Rice)

Course Sides

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Resting Time: 5 minutes minutes

Total Time 38 minutes minutes

Servings 6 +/-

Author Pam - For the Love of Cooking

Equipment

• Blender
• Fine Mesh Sieve
• Large Saucepan with Lid

Ingredients

• 2 small Roma tomatoes cored & halved
• ¼ small white onion
• 2 cloves of garlic
• 1½ tsp chicken bouillon granules caldo de pollo
• 1½ tsp tomato bouillon granules caldo de tomate
• ¼ tsp dried cumin
• ¼ tsp dried coriander
• Sea salt and freshly cracked black pepper to taste
• ½ cup of water plus more as needed
• 1 tbsp avocado oil or butter
• 1 cup long-grain rice
• ½-1 jalapeño; if using a whole pepper cut a slit down the middle lengthwise
• Large sprig of cilantro

Instructions

• Blend the Roma tomatoes, onion, garlic, chicken bouillon, tomato bouillon, cumin, coriander, sea salt, freshly cracked black pepper to taste, and water in a blender. Blend until smooth. Taste and re-season as needed.
• Pour the mixture through a fine-mesh sieve into a large measuring cup. Once drained, add enough water to the measuring cup to make two cups of liquid.  Side Note: My rice uses 2 cups of liquid to 1 cup of rice. Check your rice instructions and use the correct liquid ratio.
• Heat the oil or butter in a large saucepan over medium-high heat. Add the rice and cook, stirring frequently, for 2-3 minutes.
• Add the two cups of liquid to the saucepan and bring to a boil over high heat, then reduce the heat to medium-low.
• Stir one more time and top with cilantro and jalapeño.
• Cover and let cook UNDISTURBED for 20 minutes.
• Remove the rice from the burner without removing the lid and let it sit UNDISTURBED for 5 minutes.
• Carefully remove the lid, discard the cilantro and jalapeño. Fluff the rice with a fork.
• Serve and enjoy.

I recently made a chile relleno casserole along with spicy pinto beans and Mexican rice. I had leftover rancheros sauce from the casserole, so I made the best huevos rancheros recipe with it. Instead of soft tortillas, I fried a corn tortilla until crisp, topped it with the spicy beans, sauce, and a yolky egg, then topped it with thinly sliced avocado, tomatoes, cotija cheese, and cilantro. It was SO delicious!!!!! I loved the added texture of the crispy tostada shell, and dollops of hot sauce made it spicy & addictive. I still have a little bit of leftover beans & sauce in the fridge–guess what I’ll be making tomorrow?

 Best Huevos Rancheros

Ingredients:

• ¼ cup chile relleno casserole sauce
• ¼ cup spicy pinto beans
• 1 tbsp vegetable oil
• 1 corn tortilla
• 1 tsp butter
• 1 egg

Serving:

• Avocado, sliced
• Cherry tomatoes, quartered
• Cilantro, chopped
• Cotija cheese, crumbled, to taste
• Hot sauce

 How to Best Huevos Rancheros:

Prepare the sauce from the chile relleno recipe. Click here for the link.

Prepare the spicy pinto beans. Click here for the link.

Make the crispy tostada shell by heating the oil in a small skillet over medium-high heat until hot, about 7-10 minutes. Test the oil by dipping the tip of a corn tortilla into the hot oil; if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough. 

When the oil is HOT, carefully place the corn tortilla in the hot oil, then poke a few holes in the center with a fork to let steam exit. Fry, holding a metal potato masher upright on top of the tortilla to keep it submerged, until crisp and lightly browned, for 45 to 60 seconds; flip and cook for an additional 45 to 60 seconds, or until golden brown.

Drain both sides on paper towels, then immediately sprinkle with a bit of sea salt.

Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, then use a knife to poke a few holes in the thicker whites to break the membrane and help it cook evenly.

Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on the edges, if desired.

While the egg cooks, heat the ranchero sauce and the spicy pinto beans, if needed.

Prepare by slathering the beans over the tostada shell, then spoon warm sauce on top.

Finally, top with the sunny-side egg, avocado slices, diced tomato, cilantro, and cotija cheese.

Serve immediately with hot sauce, if desired. Enjoy.

Print

Best Huevos Rancheros

Course Breakfast

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Small skillet

Ingredients

• ¼ cup chile relleno casserole sauce (store-bought salsa will work)
• ¼ cup spicy pinto beans (store-bought refried beans will work)
• 1 tbsp vegetable oil
• 1 corn tortilla
• 1 tsp butter
• 1 egg

Serving:

• Avocado sliced
• Cherry tomatoes quartered
• Cilantro chopped
• Cotija cheese crumbled, to taste
• Hot sauce

Instructions

• Prepare the sauce from the chile relleno recipe, if using. Click the link above.
• Prepare the spicy pinto beans, if using. Click the link above.
• Make the crispy tostada shell by heating the oil in a small skillet over medium-high heat until hot, about 7-10 minutes. Test the oil by dipping the tip of a corn tortilla into the hot oil; if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough.
• When the oil is HOT, carefully place the corn tortilla in the hot oil, then poke a few holes in the center with a fork to let steam exit. Fry, holding a metal potato masher upright on top of the tortilla to keep it submerged, until crisp and lightly browned, for 45 to 60 seconds; flip and cook for an additional 45 to 60 seconds, or until golden brown.
• Drain both sides on paper towels, then immediately sprinkle with a bit of sea salt.
• Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, then use a knife to poke a few holes in the thicker whites to break the membrane and help it cook evenly.
• Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets to prevent the egg from getting crispy on the edges, if desired.
• While the egg cooks, heat the ranchero sauce and spicy pinto beans, if needed.
• Prepare by slathering the beans over the tostada shell, then spoon warm sauce on top.
• Finally, top with the sunny-side egg, avocado slices, diced tomato, cilantro, and cotija cheese.
• Serve immediately with hot sauce, if desired. Enjoy.

Click here for more MAIN DISH recipes

Click here for APPETIZER recipes

Click here for SALAD recipes

Click here for DESSERT recipes

Click here for ADULT COCKTAIL recipes

Sometimes I love a simple salad–no fuss, no muss, just simple & delicious. I had some beautiful butter lettuce, so I decided to let it shine and make this simple French bistro-style salad from one I saw on Gourmand in the Kitchen. I tossed the tender butter lettuce leaves in a homemade Dijon vinaigrette loaded with shallots, and served the salad with some fresh chives, parsley, and lots of freshly cracked black pepper. My kids and I devoured the salad in minutes, and we all thought it was delicious. This easy bistro salad recipe pairs nicely with chicken Francese, orzo with roasted veggies, and some crusty bread loaded with roasted garlic.

French Bistro Salad

Dijon Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• ½ a small shallot, finely minced
• 1 tsp Dijon mustard
• Sea salt, or to taste
• Pinch of sugar, to taste

Salad:

• 8 oz butter lettuce leaves (or bibb lettuce leaves), cleaned and spun dry with a salad spinner, if possible; otherwise, dry well on tea towels.
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh parsley, chopped

How to Make French Bistro Salad:

Prepare the Dijon vinaigrette by combining the olive oil, red wine vinegar, shallot, Dijon, sea salt, and sugar to taste in a small glass jar. Seal with a lid and shake well. Set aside and let the flavors mingle.

Prepare the salad by placing the clean and dry butter lettuce leaves in a large bowl. Drizzle with some of the well-shaken Dijon vinaigrette to taste. Toss to coat evenly.

To serve, top with fresh chives, parsley, and freshly cracked black pepper to taste.

Print

French Bistro Salad

Course Salad

Cuisine French

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid
• Salad Spinner
• Large Bowl

Ingredients

Dijon Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• ½ a small shallot finely minced
• 1 tsp Dijon mustard
• Sea salt or to taste
• Pinch of sugar to taste

Salad:

• 8 oz butter lettuce leaves (or bibb lettuce leaves) Cleaned and spun dry with a salad spinner, if possible; otherwise, dry well on tea towels.
• 1 tbsp fresh chives chopped
• 1 tbsp fresh parsley chopped

Instructions

• Prepare the Dijon vinaigrette by combining the olive oil, red wine vinegar, shallot, Dijon, sea salt, and sugar to taste in a small glass jar. Seal and shake well. Set aside and let the flavors mingle.
• Prepare the salad by placing the clean and dry butter lettuce leaves in a large bowl. Drizzle with some well-shaken Dijon vinaigrette to taste. Toss to coat evenly.
• To serve, top with fresh chives, parsley, and freshly cracked black pepper to taste.

I was intrigued when I found an easy eggplant caponata recipe on Sip and Feast because it included eggplant, olives, capers, celery, pine nuts, raisins, and plenty of other flavorful ingredients. What a combination of flavors and textures! Traditionally, they fry the eggplant in oil, but this recipe has you roast it, which I liked. The combination of sweet, salty, briny, and tangy was fantastic, and we all thought it was delicious dolloped on crisp crostini with fresh herbs.

Eggplant Caponata

Eggplant:

• 1 lb.  eggplant cut into 1½” cubes
• 2 tbsp olive oil
• Sea salt and freshly cracked black pepper, to taste

Other Ingredients:

• 2 tbsp olive oil
• 1½ ribs celery, diced
• ½ large red bell pepper, diced
• ½ medium red onion, diced
• 3 oz tomato paste
• ½ cup pitted green olives, chopped
• 2 tbsp golden raisins, optional
• 2 tbsp pine nuts, toasted
• 2 tbsp red wine vinegar
• 1 tbsp capers, rinsed
• 1 tbsp sugar
• Sea salt and freshly cracked black pepper, to taste
• Crushed hot red pepper flakes, to taste
• 2 tbsp parsley, chopped

Serving:

• Crostini
• Fresh basil

How to Make Eggplant Caponata:

Preheat oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.

Toss the cubed eggplant with olive oil, sea salt, and freshly cracked black pepper to taste. Spread the eggplant in a single layer on the baking sheet.

Roast for 25-30 minutes, flipping halfway through baking.

Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the celery, bell pepper, and onion, and cook, stirring often, for 5-7 minutes, or until softened.

Add the tomato paste and cook, stirring often, for 5 minutes.  Side Note: Add a bit of water if it starts to burn. 

Add the green olives, golden raisins, toasted pine nuts, red wine vinegar, capers, and sugar, and cook, stirring often for 5 minutes.

Add the roasted eggplant and parsley and mix until well-combined. Taste the mixture and season with sea salt and freshly cracked black pepper to taste.

Serve with crisp crostini and topped with fresh basil. Enjoy.

Side Note: Eggplant caponata can be eaten right away but it’s even better if refrigerated overnight so that the flavors meld together. 

Print

Eggplant Caponata

Course Appetizer, Sides

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large cast iron skillet

Ingredients

Eggplant:

• 1 lb. eggplant cut into 1½" cubes
• 2 tbsp olive oil
• Sea salt and freshly cracked black pepper to taste

Other Ingredients:

• 2 tbsp olive oil
• 1½ ribs celery diced
• ½ large red bell pepper diced
• ½ medium red onion diced
• 3 oz tomato paste
• ½ cup pitted green olives chopped
• 2 tbsp golden raisins optional
• 2 tbsp pine nuts toasted
• 2 tbsp red wine vinegar
• 1 tbsp capers rinsed
• 1 tbsp sugar
• Sea salt and freshly cracked black pepper to taste
• Crushed hot red pepper flakes to taste
• 2 tbsp parsley chopped

Serving:

• Crostini
• Fresh basil

Instructions

• Preheat oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
• Toss the cubed eggplant with olive oil, sea salt, and freshly cracked black pepper to taste. Spread the eggplant in a single layer on the baking sheet.
• Roast for 25-30 minutes, flipping halfway through baking.
• Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the celery, bell pepper, and onion, and cook, stirring often, for 5-7 minutes, or until softened.
• Add the tomato paste and cook, stirring often, for 5 minutes.  Side Note: Add a bit of water if it starts to burn.
• Add the green olives, golden raisins, toasted pine nuts, red wine vinegar, capers, and sugar, and cook, stirring often for 5 minutes.
• Add the roasted eggplant and parsley and mix until well-combined. Taste the mixture and season with sea salt and freshly cracked black pepper to taste.
• Serve with crisp crostini and topped with fresh basil. Enjoy.
• Side Note: Eggplant caponata can be eaten right away but it's even better if refrigerated overnight so that the flavors meld together.