A quick and easy Asian green bean side dish that pairs well with beef, chicken, tofu, seafood, and pork. I adapted this easy diced green bean recipe from I am Homesteader, and thought it would be fun to make, as I’d never chopped or diced green beans before. The Asian flavors penetrated the green beans so much better than if they were kept whole. These spicy, delicious garlic chili-crisp green beans paired nicely with garlic rice, soy-garlic flank steak, and a cucumber salad.

Garlic Chili-Crisp Green Beans

Ingredients:

• ½ lb. green beans, ends trimmed, and chopped (or diced)
• 1½ tsp vegetable oil
• 1½ tsp toasted sesame oil
• 2 large cloves of garlic, smashed
• 2 tsp soy sauce
• 1 tsp spicy chili-crisp, or more if desired
• Splash of seasoned rice vinegar, to taste
• Sea salt and freshly cracked black pepper, to taste
• Toasted sesame seeds, to taste

How to Make Garlic Chili-Crisp Green Beans:

Clean and dry the green beans well. Snip off the ends, then chop them into small pieces.

Place the vegetable oil, toasted sesame oil, and smashed garlic in a large skillet or wok. Heat slowly over medium heat, stirring often, until the garlic has seasoned the oil, about 2 minutes. Remove garlic and chop it into small bits.

Add the chopped green beans and cook, stirring often, for 5 minutes.

Add the soy sauce, chili-crisp, rice vinegar, sea salt, and freshly cracked black pepper to taste. Cook, stirring constantly, for 2 minutes. Taste and re-season if needed.

Stir in the chopped garlic and pour into a serving bowl. Top with toasted sesame seeds and serve. Enjoy.

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Garlic Chili-Crisp Green Beans

Course Sides

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Skillet or Wok

Ingredients

• ½ lb. green beans ends trimmed, and chopped (or diced)
• 1½ tsp vegetable oil
• 1½ tsp toasted sesame oil
• 2 large cloves of garlic smashed
• 2 tsp soy sauce
• 1 tsp spicy chili-crisp or more if desired
• Splash of seasoned rice vinegar to taste
• Sea salt and freshly cracked black pepper to taste
• Toasted sesame seeds to taste

Instructions

• Clean and dry the green beans well. Snip off the ends, then chop them into small pieces.
• Place the vegetable oil, toasted sesame oil, and smashed garlic in a large skillet or wok. Heat slowly over medium heat, stirring often, until the garlic has seasoned the oil, about 2 minutes. Remove garlic and chop it into small bits.
• Add the chopped green beans and cook, stirring often, for 5 minutes.
• Add the soy sauce, chili-crisp, rice vinegar, sea salt, and freshly cracked black pepper to taste. Cook, stirring constantly, for 2 minutes. Taste and re-season if needed.
• Stir in the chopped garlic and pour into a serving bowl. Top with toasted sesame seeds and serve. Enjoy.

We all love a fruit crisp, and since I had some peaches and raspberries that weren’t getting eaten, I made these mini peach raspberry crisps. The recipe is super easy to throw together, smells amazing while baking, and makes my family very happy.

Mini Peach Raspberry Crisps

Almond Topping:

• ½ cup flour
• ¼ cup brown sugar
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp cardamon
• ¼ tsp salt
• 4 tbsp unsalted butter, cold & diced
• ½ cup sliced almonds

Peach Raspberry Filling:

• 2½ cups fresh peaches, peeled & sliced (about 5 large)
• ½ cup fresh raspberries
• ¼ cup white sugar
• 1½ tsp cornstarch
• 1 tsp vanilla
• ¼ tsp cinnamon

How to Make Mini Peach Raspberry Crisps:

Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.

Make the almond topping by combining the flour, brown sugar, baking powder, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.

Make the filling by combining the peaches, raspberries, sugar, cornstarch, vanilla, and cinnamon in a bowl, then mix until the fruit is evenly coated.

Divide the mixture evenly into the ramekins.

Sprinkle the almond topping evenly over each dish.

Bake the mini crisps for 25-30 minutes or until the topping is golden brown and the fruit is tender.

Allow them to cool on a wire cooling rack for 10 minutes before serving as is or with vanilla ice cream. Enjoy.

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Mini Peach Raspberry Crisps

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• 4 Small Baking Dishes or Ramekins
• Baking Sheet
• Wire Cooling Rack

Ingredients

Almond Topping:

• ½ cup flour
• ¼ cup brown sugar
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp cardamon
• ¼ tsp salt
• 4 tbsp unsalted butter cold & diced
• ½ cup sliced almonds

Peach Raspberry Filling:

• 2½ cups fresh peaches peeled & sliced (about 5 large)
• ½ cup fresh raspberries
• ¼ cup white sugar
• 1½ tsp cornstarch
• 1 tsp vanilla
• ¼ tsp cinnamon

Instructions

• Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.
• Make the almond topping by combining the flour, brown sugar, baking powder, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.
• Make the filling by combining the peaches, raspberries, sugar, cornstarch, vanilla, and cinnamon in a bowl, then mix until the fruit is evenly coated.
• Divide the mixture evenly into the ramekins.
• Sprinkle the almond topping evenly over each dish.
• Bake the mini crisps for 25-30 minutes or until the topping is golden brown and the fruit is tender.
• Allow them to cool on a wire cooling rack for 10 minutes before serving as is or with vanilla ice cream. Enjoy.

Appetizers:

Salads:

Main Courses:

Our sweet, beloved dog is nearing her end due to terminal cancer, so we are trying to make her last days comfortable. Her appetite isn’t as big as it used to be, so we have started to switch things up for her. I made a big batch of this homemade chicken bone broth just for Grace, with a chicken carcass, a few wings, carrots, celery, parsley, apple cider vinegar, and turmeric. No onions, garlic, or seasonings, as they are harmful to dogs. I simmered the broth for 10 hours, and it turned out gelatinous and flavorful. I’m keeping some in the fridge for her meals throughout the week, and I froze some in 1/4-cup cubes for later use. Stirring some of this warm broth in her kibble, along with a few roasted sweet potatoes, is getting her to devour her meals again, which makes all of us feel better.

Homemade Chicken Bone Broth for Dogs

Ingredients:

• 1 leftover chicken carcass, skin removed, especially if it had seasonings
• 5-6 chicken wings, bone-in, skin-on
• 2 large carrots, chopped
• 2 celery stalks, chopped
• Small handful of fresh parsley, chopped
• 1 tbsp apple cider vinegar (helps remove the nutrients from the bones)
• 1 tsp turmeric (helps with joint and digestion)

How to Make Homemade Chicken Bone Broth for Dogs:

Place the carcass, chicken wings, carrots, celery, parsley, apple cider vinegar, and turmeric in a large Dutch oven or stockpot. Add enough water to cover everything.

Cover and simmer on low for 8-10 hours, stirring occasionally.  Side Note: You can also make this in a slow-cooker. 

Cool, then strain and discard bones and solids.

Place the broth in the refrigerator overnight.

The next day, skim and discard the layer of excess fat from the top of the broth.

Store in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays for up to 2 months.

Print

Homemade Chicken Bone Broth for Dogs

Course Dog Treats

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 10 minutes minutes

Servings 6 cups +/-

Author Pam - For the Love of Cooking

Equipment

• Large Dutch Oven, Stock Pot, or Slow Cooker
• Ice Cubes Trays (optional)

Ingredients

• 1 leftover chicken carcass skin removed, especially if it had seasonings
• 5-6 chicken wings bone-in, skin-on
• 2 large carrots chopped
• 2 celery stalks chopped
• Small handful of fresh parsley chopped
• 1 tbsp apple cider vinegar helps remove the nutrients from the bones
• 1 tsp turmeric helps with joint and digestion

Instructions

• Place the carcass, chicken wings, carrots, celery, parsley, apple cider vinegar, and turmeric in a large Dutch oven or stockpot. Add enough water to cover everything.
• Cover and simmer on low for 8-10 hours, stirring occasionally.  Side Note: You can also make this in a slow-cooker.
• Cool, then strain and discard bones and solids.
• Place the broth in the refrigerator overnight.
• The next day, skim and discard the layer of excess fat from the top of the broth.
• Store in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays for up to 2 months.

We have been given the devastating news that our beloved dog, Grace, has terminal cancer, which has already spread to her lymph nodes, so we are now giving her the best end-of-life care that we can. Gracie has been the biggest blessing to our family, extended family, and friends for over 14 years, and words can’t describe how heartbroken we all are. Until the time is right, to keep her comfortable, she will need pills three times a day for the remainder of her life, and she has quickly tired of balls of peanut butter and cream cheese with hidden pills inside. To make our good girl happy, I made this easy, no-bake recipe for homemade pill pockets for dogs, so she gets a tempting & tasty treat that eases her stress while taking her pills. I made a version with pumpkin puree & oat flour, along with a peanut butter, cheddar cheese, & oat flour version, so she’ll have a variety of flavors. So far, she loves both types and hasn’t noticed that there are pills inside. Send good thoughts to our Gracie girl–she has been the best, best girl, and we love her so much.

Homemade Pill Pockets

Pumpkin & Oat Pill Pockets:

• ½ cup + 1 tbsp of oats, divided, (½ cup blended to oat flour in food processor)
• 3 tbsp pumpkin puree, more if needed (do not use pumpkin pie filling

Cheddar Cheese, Peanut Butter, & Oat Pill Pockets:

• ½ cup cheddar cheese, shredded
• ¼ cup oats, blended into flour in a food processor
• ¼ cup Xylitol-free peanut butter (Xylitol is poisonous for dogs, so be sure it’s not in the peanut butter)

How to Make Homemade Pill Pockets for Dogs:

To make the pumpkin & oat pill pockets, place ½ cup of the oats in a food processor and blend until it’s oat flour.

Pour into a bowl and add 2 tablespoons of pumpkin puree and the remaining 1 tablespoon of oats, and mix until combined. Add more puree, if needed, until it is pliable and not very sticky.

Use a teaspoon to measure the pill pockets and form them into balls.

Poke a hole in the center with a chopstick or straw.

Place in a single layer in an airtight container between pieces of parchment paper, and store in the fridge for 7-10 days or freezer for 1 month.

To make the cheddar cheese, peanut butter, & oat pill pockets, place the cheese in a bowl.

Place the oats in a food processor and blend until oat flour.

Add the oat flour to the bowl with the cheese.

Add the peanut butter and mix until well combined and not very sticky.

Use a teaspoon to measure the pill pockets and form them into balls.

Poke a hole in the center with a chopstick or straw.

Place in a single layer in an airtight container between pieces of parchment paper, and store in the fridge for 7-10 days or freezer for 1 month.

Flashback to Our First Day with Grace:

Print

Homemade Pill Pockets

Course Dog Treats

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 32 +/-

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Chopstick or Straw

Ingredients

Pumpkin & Oat Pill Pockets:

• ½ cup + 1 tbsp of oats divided, (½ cup blended to oat flour in food processor)
• 3 tbsp pumpkin puree more if needed (do not use pumpkin pie filling

Cheddar Cheese, Peanut Butter, & Oat Pill Pockets:

• ½ cup cheddar cheese shredded
• ¼ cup oats blended into flour in a food processor
• ¼ cup Xylitol-free peanut butter Xylitol is poisonous for dogs, so be sure it's not in the peanut butter

Instructions

• To make the pumpkin & oat pill pockets, place ½ cup of the oats in a food processor and blend until it's oat flour.
• Pour into a bowl and add 2 tablespoons of pumpkin puree and the remaining 1 tablespoon of oats, and mix until combined. Add more puree, if needed, until it is pliable and not very sticky.
• Use a teaspoon to measure the pill pockets and form them into balls.
• Poke a hole in the center with a chopstick or straw.
• Place in a single layer in an airtight container between pieces of parchment paper, and store in the fridge for 7-10 days or freezer for 1 month.
• To make the cheddar cheese, peanut butter, & oat pill pockets, place the cheese in a bowl.
• Place the oats in a food processor and blend until it becomes oat flour.
• Add the oat flour to the bowl with the cheese.
• Add the peanut butter and mix until well combined and not very sticky,
• Use a teaspoon to measure the pill pockets and form them into balls.
• Poke a hole in the center with a chopstick or straw.
• To store, place them in a single layer in an airtight container between pieces of parchment paper. Store them in the fridge for 7-10 days or in the freezer for 1 month.

Click here for more strawberry recipes

The post Fresh Strawberry Recipes first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/fresh-strawberry-recipes/feed 0 65357 https://fortheloveofcooking.net/recipe/broccoli-recipes-we-cant-stop-making https://fortheloveofcooking.net/recipe/broccoli-recipes-we-cant-stop-making#respond Wed, 13 May 2026 20:21:11 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=84687 Broccoli is one of our favorite vegetables because it’s delicious, versatile, and healthy. I’ve gathered several broccoli recipes we can’t stop making and I hope you find a few recipes your family will love.                          

Broccoli is one of our favorite vegetables because it’s delicious, versatile, and healthy. I’ve gathered several broccoli recipes we can’t stop making and I hope you find a few recipes your family will love.

 

 

 

 

 

 

 

 

 

 

 

 

 

The post Broccoli Recipes We Can’t Stop Making first appeared on For the Love of Cooking.]]>

Sandwiches are the perfect light meal option and are a great way to use ingredients in your refrigerator and pantry. I’ve gathered some of our best sandwiches we can’t resist and I hope you find a few recipes that tempt you.

Click here for more SANDWICH recipes

Breakfast and Brunch Recipes for Mother’s Day

Lunch and Dinner Recipes for Mother’s Day

Dessert Recipes for Mother’s Day

Do you need more ideas?

Click here to see more Mother’s Day recipes

Click here to see more BREAKFAST recipes

Click here to see more LUNCH recipes

Click here to see more DINNER recipes

Click here to see more DESSERT recipes

I made this Italian pastina soup recipe (aka pastina en brodo or Italian Penicillin Soup) because my daughter has a terrible cough and cold right now. I’ve seen so many versions of this viral Italian penicillin soup recipe, but I decided to try one from The Menu Maid because it sounded amazing. I cooked the pasta separately from the broth, so my daughter can make bowls of it in the coming days without the pasta becoming gummy. She had two bowls, along with some crusty bread, and said it was comforting and delicious.

Italian Pastina Soup

Ingredients:

• 1½ tbsp butter
• 4 small carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium yellow onion, chopped
• 3 whole garlic cloves, peeled & smashed
• Sea salt and freshly cracked black pepper, to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind, optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe, or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley, finely minced
• Parmesan, freshly grated
• Fresh lemon wedges

How to Make an Italian Pastina Soup:

Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.

Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.

Remove and discard the Parmesan rind and bay leaves.

Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.

Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.

Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.

Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.

Serve with fresh parmesan cheese, parsley, and lemon wedges.

Print

Italian Pastina Soup

Course Lunch, Main, Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven or Large Soup Pot
• Blender
• Large saucepan

Ingredients

• 1½ tbsp butter
• 4 small carrots peeled and chopped
• 2 celery stalks chopped
• 1 medium yellow onion chopped
• 3 whole garlic cloves peeled & smashed
• Sea salt and freshly cracked black pepper to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley finely minced
• Parmesan freshly grated
• Fresh lemon wedges

Instructions

• Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.
• Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.
• Remove and discard the Parmesan rind and bay leaves.
• Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.
• Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.
• Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.
• Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.
• Serve with fresh parmesan cheese, parsley, and lemon wedges.