I whipped together this easy spinach lasagna recipe to use up some baby spinach and ricotta we had in the fridge. I grabbed a jar of marinara and no-cook lasagna noodles from the pantry and adapted a simple spinach lasagna recipe I found on Gimme Some Oven. This delicious and comforting lasagna paired well with an Italian salad and cheesy garlic bread.

Easy Spinach Lasagna

Ingredients:

• 1 (15 oz) container of ricotta cheese (or cottage cheese)
• 3/4 cup fresh basil leaves, loosely packed, roughly chopped
• 1/2 cup parmesan cheese, freshly grated, divided
• 1 egg
• 3 cloves of garlic, minced
• Seas salt and freshly cracked pepper, to taste
• Pinch of crushed red pepper flakes, to taste
• 3 cups marinara sauce, homemade or store-bought
• 9 no-boil lasagna noodles (or 9 cooked lasagna noodles)
• 2 cups mozzarella cheese, shredded, divided
• 2 cups fresh spinach leaves, loosely packed, roughly chopped

How to Make an Easy Spinach Lasagna

Preheat the oven to 350 degrees. Coat an 8 x 8-inch baking dish with olive oil cooking spray.

Make the ricotta mixture by combining the ricotta cheese, basil leaves, 1/4 cup of parmesan cheese, egg, garlic, sea salt, freshly cracked pepper, and crushed red pepper flakes in a small bowl; mix until well combined.

Prepare the lasagna by spreading 3/4 cup of marinara sauce evenly across the bottom of the pan.

Next, layer 3 lasagna noodles in an even layer, followed by half of the ricotta mixture, 1/2 cup of mozzarella, and 1 cup of spinach.

Repeat with a second layer of 3/4 cup marinara, noodles, remaining ricotta mixture, 1/2 cup of mozzarella, and remaining cup of spinach.

Finish the final layer with 3/4 cup marinara, noodles, 3/4 cup marinara, and remaining cup of mozzarella.

Cover the baking dish with foil and bake for 20 minutes.

Remove the foil and bake for an additional 15 minutes until the cheese is melted and starts to brown around the edges.

Remove and set on a cooling rack for 10-15 minutes before slicing and serving.

Top with freshly grated parmesan and chopped parsley. Enjoy!

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Easy Spinach Lasagna

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Resting Time: 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 - 8

Author Adapted by Pam - For the Love of Cooking / original by Gimme Some Oven

Equipment

• 8 x 8-inch Baking Dish

Ingredients

• 1 15 oz container of ricotta cheese (or cottage cheese)
• ¾ cup fresh basil leaves loosely packed, roughly chopped
• ½ cup parmesan cheese freshly grated, divided
• 1 egg
• 3 cloves of garlic minced
• Seas salt and freshly cracked pepper to taste
• Pinch of crushed red pepper flakes to taste
• 3 cups marinara sauce (homemade or store-bought)
• 9 no-boil lasagna noodles (or 9 cooked lasagna noodles)
• 2 cups mozzarella cheese shredded, divided
• 2 cups fresh spinach leaves loosely packed, roughly chopped

Instructions

• Preheat the oven to 350 degrees. Coat an 8 x 8-inch baking dish with olive oil cooking spray.
• Make the ricotta mixture by combining the ricotta cheese, basil leaves, 1/4 cup of parmesan cheese, egg, garlic, sea salt, freshly cracked pepper, and crushed red pepper flakes in a small bowl; mix until well combined.
• Prepare the lasagna by spreading 3/4 cup of marinara sauce evenly across the bottom of the pan.
• Next, layer 3 lasagna noodles in an even layer, followed by half of the ricotta mixture, 1/2 cup of mozzarella, and 1 cup of spinach.
• Repeat with a second layer of 3/4 cup marinara, noodles, remaining ricotta mixture, 1/2 cup of mozzarella, and remaining cup of spinach.
• Finish the final layer with 3/4 cup marinara, noodles, 3/4 cup marinara, and remaining cup of mozzarella.
• Cover the baking dish with foil and bake for 20 minutes.
• Remove the foil and bake for an additional 15 minutes until the cheese is melted and starts to brown around the edges.
• Remove and set on a cooling rack for 10-15 minutes before slicing and serving.
• Top with freshly grated parmesan and chopped parsley. Enjoy!

My son was home and not feeling well so I made this easy sesame brown butter noodles recipe from Recipe Luxury for lunch. The brown butter, soy sauce, and toasted sesame oil gave the noodles a big flavor boost and were very tasty.

Sesame Brown Butter Noodles

Ingredients:

• 16 oz udon noodles,  **Fresh noodles are best
• 4 tbsp unsalted butter
• 3 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 1-2 tsp brown sugar, to taste
• 2 cloves of garlic, minced
• 1 tsp grated ginger

Serving:

• Toasted sesame seeds
• Green onion, sliced
• Spicy Chili crisp

How to Make Sesame Brown Butter Noodles

Cook the noodles per the packet instructions; drain.  Side Note: If the noodles are sticking together, rinse them. My udon noodles did not stick together. 

Brown the butter by melting it in a large skillet over medium heat. Cook for 2 to 3 minutes, swirling often until the butter begins to brown and has a nutty aroma.

Remove from the heat and immediately stir in the heat and whisk in the soy sauce, toasted sesame oil, brown sugar, garlic, and ginger.

Finish the dish by adding the drained noodles to the large skillet and place on the stovetop over medium heat. Toss to coat the noodles evenly and cook for 2-3 minutes.

Serve immediately topped with toasted sesame seeds and sliced green onion. Enjoy.

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Sesame Brown Butter Noodles

Course Main

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 16 oz udon noodles cooked per package instructions (I used fresh noodles)
• 4 tbsp unsalted butter
• 3 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 1-2 tsp brown sugar to taste
• 2 cloves of garlic minced
• 1 tsp grated ginger
• Serving:
• Toasted sesame seeds
• Green onion sliced
• Spicy Chili crisp

Instructions

• Cook the noodles per the packet instructions; drain.  Side Note: If the noodles are sticking together, rinse them. My udon noodles did not stick together.
• Brown the butter by melting it in a large skillet over medium heat. Cook for 2 to 3 minutes, swirling often until the butter begins to brown and has a nutty aroma.
• Remove from the heat and immediately stir in the heat and whisk in the soy sauce, toasted sesame oil, brown sugar, garlic, and ginger.
• Finish the dish by adding the drained noodles to the large skillet and place on the stovetop over medium heat. Toss to coat the noodles evenly and cook for 2-3 minutes.
• Serve immediately topped with toasted sesame seeds and sliced green onion. Enjoy.

I finally ordered Thai drunken noodles (pad kee mao) the last time we had take-out, and I can’t believe it took me so long to try them. I loved how slippery the wide rice noodles were and how well they soaked up the delicious sauce! I found this easy Thai drunken noodles recipe on Recipe Tin and adapted it by adding bok choy. My son and I ate these noodles for lunch and thought they were fantastic. Quick, easy, and so comforting!

Thai Drunken Noodles (Pad Kee Mao)

Noodles:

• 7 oz dried wide rice noodles, cooked per package instructions

Sauce:

• 3 tbsp oyster sauce
• 1½ tbsp soy sauce
• 1½ tbsp dark soy sauce
• 1 tbsp water
• 2 tsp sugar

Stir Fry:

• 2 tbsp vegetable oil (peanut & vegetable will also work)
• ½ yellow onion , chopped
• 1 bulb baby bok choy, leafy green & white stem separated, white stem portions chopped
• ½ lb chicken thighs, cut into bite-size pieces (chicken breast will also work)
• 2 tsp fish sauce (can substitute soy sauce)
• 4 green onions, cut into 2-inch pieces
• 3 large cloves of garlic , minced
• 2 Thai chilies, deseeded, very finely chopped
• 1 cup Thai basil leaves

How to Make Thai Drunken Noodles (Pad Kee Mao)

Prepare the wide rice noodles per the package instructions; drain.

Make the sauce by whisking together the oyster sauce, soy sauce, dark soy sauce, water, and sugar until well combined.

Heat the oil in a large cast iron skillet or wok over high heat.

Add onion and white portion of the bok choy stems, and cook for 1 minute, stirring constantly.

Add the chicken and fish sauce, and fry until cooked, around 2 minutes.

Add green onion, garlic, Thai chilies, the cooked & drained noodles, and the well-whisked sauce, and cook, stirring constantly, for 1 minute until the sauce reduces and coats the noodles.

Remove from heat and immediately add the fresh Thai basil leaves, toss until just wilted. Serve immediately. Enjoy.

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Thai Drunken Noodles (Pad Kee Mao)

Course Main

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 2 - 3

Author Pam - For the Love of Cooking

Equipment

• Large Cast Iron Skillet or Large Wok

Ingredients

Noodles:

• 7 oz dried wide rice noodles cooked per package instructions

Sauce:

• 3 tbsp oyster sauce
• 1½ tbsp soy sauce
• 1½ tbsp dark soy sauce
• 1 tbsp water
• 2 tsp sugar

Stir Fry:

• 2 tbsp vegetable oil peanut & vegetable will also work
• ½ yellow onion chopped
• 1 bulb baby bok choy leafy green & white stem separated, white stem portions chopped
• ½ lb chicken thighs cut into bite-size pieces (chicken breast will also work)
• 2 tsp fish sauce can substitute soy sauce
• 4 green onions cut into 2-inch pieces
• 3 large cloves of garlic minced
• 2 Thai chilies deseeded, very finely chopped
• 1 cup Thai basil leaves

Instructions

• Prepare the wide rice noodles per the package instructions; drain.
• Make the sauce by whisking together the oyster sauce, soy sauce, dark soy sauce, water, and sugar until well combined.
• Heat the oil in a large cast iron skillet or wok over high heat.
• Add onion and white portion of the bok choy stems, and cook for 1 minute, stirring constantly.
• Add the chicken and fish sauce, and fry until cooked, around 2 minutes.
• Add green onion, garlic, Thai chilies, the cooked & drained noodles, and the well-whisked sauce, and cook, stirring constantly, for 1 minute until the sauce reduces and coats the noodles.
• Remove from heat and immediately add the fresh Thai basil leaves, toss until just wilted. Serve immediately. Enjoy.

We recently went to the coast for the weekend with some friends and I made an easy homemade meat sauce recipe per their request. The sauce simmered for four hours and made the house smell amazing! I served this hearty meat sauce with rigatoni but it would be excellent with gnocchi or your favorite pasta.

Homemade Meat Sauce

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 4 large button mushrooms, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp fennel seed, crushed (optional)
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• 1/2 lb ground beef
• 1/2 lb ground spicy Italian sausage
• 1 1/2 tbsp tomato paste
• 4 cloves of garlic, minced
• 3/4 cup dry white wine
• 1 (28 oz) can of whole tomatoes
• 3-4 basil sprigs (leaves & stems)

How to Make a Homemade Meat Sauce

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, mushrooms, basil, oregano, crushed fennel seed, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste; cook, stirring often, for 4-5 minutes.

Add the ground beef and spicy Italian sausage and cook, stirring often while breaking the meat into crumbles, for 3 minutes; season with a bit more sea salt and freshly cracked pepper, to taste.

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

Add the dry wine and cook, stirring often, for 5-7 minutes, or until the wine has mostly evaporated.

Add the can of whole tomatoes, breaking them up as you stir; bring to a boil then reduce heat to low and season with a bit more sea salt and freshly cracked pepper, to taste.

Nestle the whole basil sprigs into the sauce and cover with a lid to simmer for 3-4 hours, stirring occasionally.

Remove the basil sprigs and taste sauce then re-season if needed. Serve with pasta of your choice. Enjoy!

Print

Homemade Meat Sauce

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• 1 tbsp olive oil
• 1 medium onion diced
• 4 large button mushrooms diced
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp fennel seed crushed (optional)
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste
• ½ lb ground beef
• ½ lb ground spicy Italian sausage
• 1 ½ tbsp tomato paste
• 4 cloves of garlic minced
• ¾ cup dry white wine
• 1 (28 oz) can of whole tomatoes
• 3-4 basil sprigs leaves & stems

Instructions

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, mushrooms, basil, oregano, crushed fennel seed, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste; cook, stirring often, for 4-5 minutes.
• Add the ground beef and spicy Italian sausage and cook, stirring often while breaking the meat into crumbles, for 3 minutes; season with a bit more sea salt and freshly cracked pepper, to taste.
• Add the tomato paste and cook, stirring constantly, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute.
• Add the dry wine and cook, stirring often, for 5-7 minutes, or until the wine has mostly evaporated.
• Add the can of whole tomatoes, breaking them up as you stir; bring to a boil then reduce heat to low and season with a bit more sea salt and freshly cracked pepper, to taste.
• Nestle the whole basil sprigs into the sauce and cover with a lid to simmer for 3-4 hours, stirring occasionally.
• Remove the basil sprigs and taste sauce then re-season if needed. Serve with pasta of your choice. Enjoy!

This easy vegetable noodle stir fry recipe is another clean-out-my-fridge meal! I found some pre-cooked yakisoba noodles and a ton of veggies in the fridge then stir-fried them with some tasty homemade stir fry sauce. This quick and simple weeknight meal was enjoyed by all of us and disappeared quickly.

Vegetable Noodle Stir Fry

Stir Fry Sauce:

• ½ cup low-sodium soy sauce
• ½ cup vegetable broth, chicken broth, or water
• 1 tbsp honey
• 1 tbsp cornstarch
• ½ tbsp toasted sesame oil
• ½ tbsp rice vinegar
• 2 cloves garlic, minced
• 1 – 2 tsp grated ginger, to taste
• Pinch crushed red pepper flakes, to taste

Stir Fry Ingredients:

• 2 (7.3 oz) packages of pre-cooked stir fry noodles (or any noodles of your choice), cooked per package instructions
• 1 tbsp vegetable oil
• 1/2 large yellow onion, sliced
• 1/2 large red bell pepper, sliced
• 10 shiitake mushrooms, stems removed & sliced
• 7 spears of asparagus, woody ends removed & cut into thirds
• 1 large bulb of baby bok choy, chopped (white parts & leafy parts divided)
• 1 cup green savoy cabbage, chopped (or any green cabbage)
• 1/4 cup shelled edamame, thawed

Serving:

• Green onions, sliced
• Toasted sesame seeds
• Spicy chili crisp or sriracha

How to Make a Vegetable Noodle Stir Fry

Make the stir fry sauce by combining the dark soy sauce, broth (or water), honey, cornstarch, toasted sesame oil, rice vinegar, garlic, ginger, and crushed red pepper flakes, in a small jar; seal with a lid and shake well. Set aside until needed.

Prepare the noodles per package instructions; drain & set aside until needed.  Side Note: I used vacuum-packed pre-cooked stir fry noodles and cooked them in the microwave for 1 minute per the package instructions. 

Make the stir fry by heating the oil in a large cast iron skillet or wok over high heat. Once the oil is shimmering, add the onion, red bell pepper, shiitake mushrooms, asparagus, white portion of the bok choy and cook, stirring constantly for 2-3 minutes, or until crisp-tender.

Add the leafy portion of the bok choy, cabbage, and edamame and cook, stirring constantly for 30 seconds.

Add the noodles and well-shaken sauce then cook, tossing to evenly coat the noodles and veggies in the sauce, for 1-2 minutes.

Top with sliced green onions and toasted sesame seeds. Serve immediately with chili crisp or sriracha on the side. Enjoy.

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Vegetable Noodle Stir Fry

Course Main

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid
• Large Cast Iron Skillet or Wok

Ingredients

Stir Fry Sauce:

• ½ cup low-sodium soy sauce
• ½ cup vegetable broth chicken broth, or water
• 1 tbsp honey
• 1 tbsp cornstarch
• ½ tbsp toasted sesame oil
• ½ tbsp rice vinegar
• 2 cloves garlic minced
• 1-2 tsp grated ginger to taste
• Pinch crushed red pepper flakes to taste

Stir Fry Ingredients:

• 2 7.3 oz packages of pre-cooked stir fry noodles (or any noodles of your choice), cooked per package instructions
• 1 tbsp vegetable oil
• ½ large yellow onion sliced
• ½ large red bell pepper sliced
• 10 shiitake mushrooms stems removed & sliced
• 7 spears of asparagus woody ends removed & cut into thirds
• 1 large bulb of baby bok choy chopped (white parts & leafy parts divided)
• 1 cup green savoy cabbage chopped (or any green cabbage)
• ¼ cup shelled edamame thawed

Serving:

• Green onions sliced
• Toasted sesame seeds
• Spicy chili crisp or sriracha

Instructions

• Make the stir fry sauce by combining the dark soy sauce, broth (or water), honey, cornstarch, toasted sesame oil, rice vinegar, garlic, ginger, and crushed red pepper flakes, in a small jar; seal with a lid and shake well. Set aside until needed.
• Prepare the noodles per package instructions; drain & set aside until needed.  Side Note: I used vacuum-packed pre-cooked stir fry noodles and cooked them in the microwave for 1 minute per the package instructions.
• Make the stir fry by heating the oil in a large cast iron skillet or wok over high heat. Once the oil is shimmering, add the onion, red bell pepper, shiitake mushrooms, asparagus, white portion of the bok choy and cook, stirring constantly for 2-3 minutes, or until crisp-tender.
• Add the leafy portion of the bok choy, cabbage, and edamame and cook, stirring constantly for 30 seconds.
• Add the noodles and well-shaken sauce then cook, tossing to evenly coat the noodles and veggies in the sauce, for 1-2 minutes.
• To serve, top with sliced green onions and toasted sesame seeds. Serve immediately with chili crisp or sriracha on the side. Enjoy.

My son has been feeling under the weather so I made this quick and easy Chinese noodle soup recipe I found on Recipe Tin Eats for lunch recently. The broth simmered with the aromatics for a while to make it extra flavorful and when served, it was loaded with tender noodles, shredded roasted chicken, baby bok choy, and green onion. The soup was a big hit with my son and disappeared quickly.

Chinese Noodle Soup

Ingredients:

• 1 tsp toasted sesame oil
• 3 garlic cloves, smashed
• 1-inch piece of fresh ginger piece, sliced
• 3 green onions, chopped, divided (whites & green parts separated)
• 4 cups chicken broth
• 1½-2 tbsp soy sauce, to taste
• 1½  tbsp Chinese cooking wine or mirin

Other Ingredients:

• 6 oz fresh noodles, cooked per instructions (you can use fresh or dried egg noodles, pasta, rice noodles, ramen, etc.)
• 1 large bunch of baby bok choy, quartered lengthwise
• 1 cup shredded roasted chicken
• Spicy chili crisp and sriracha, for serving

How to Make a Chinese Noodle Soup

Heat the toasted sesame oil in a small Dutch oven over medium heat. Add the smashed garlic, ginger, and white parts of the green onion and cook, stirring constantly, for 1 minute.

Add the chicken broth, soy sauce, and cooking wine (or mirin) then bring to a boil; cover with a lid, reduce heat, and simmer for 15 minutes.

Meanwhile, cook noodles in a large pot according to packet directions then drain and divide between 2 bowls; set aside until needed.

Once the soup has simmered, remove the smashed garlic cloves & ginger pieces then add the bok choy and chicken and cook for 2-3 minutes. Taste & re-season with soy sauce if needed.

Ladle soup, chicken, and bok choy evenly over the bowls of noodles. Top with the green portions of the green onions and serve immediately with spicy chili crisp and sriracha. Enjoy.

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Chinese Noodle Soup

Course Soup

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats

Equipment

• Small Dutch Oven
• Large pot

Ingredients

Ingredients:

• 1 tsp toasted sesame oil
• 3 garlic cloves smashed
• 1 - inch piece of fresh ginger piece sliced
• 3 green onions chopped, divided (whites & green parts separated)
• 4 cups chicken broth
• 1½-2 tbsp soy sauce to taste
• 1½ tbsp Chinese cooking wine or mirin

Other Ingredients:

• 6 oz fresh noodles, cooked per instruction (you can use fresh or dried egg noodles, pasta, rice noodles, ramen, etc.)
• 1 large bunch of baby bok choy quartered lengthwise
• 1 cup shredded roasted chicken
• Spicy chili crisp and sriracha for serving

Instructions

• Heat the toasted sesame oil in a small Dutch oven over medium heat. Add the smashed garlic, ginger, and white parts of the green onion and cook, stirring constantly, for 1 minute.
• Add the chicken broth, soy sauce, and cooking wine (or mirin) then bring to a boil; cover with a lid, reduce heat, and simmer for 15 minutes.
• Meanwhile, cook noodles in a large pot according to packet directions then drain and divide between 2 bowls; set aside until needed.
• Once the soup has simmered, remove the smashed garlic cloves & ginger pieces then add the bok choy and chicken and cook for 2-3 minutes. Taste & re-season with soy sauce if needed.
• Ladle soup, chicken, and bok choy evenly over the bowls of noodles. Top with the green portions of the green onions and serve immediately with spicy chili crisp and sriracha. Enjoy.

I found this tasty pesto pasta salad recipe on Gimme Some Oven and thought it would be perfect to have in the fridge for quick healthy lunches during the week. I used homemade basil pesto but you can use store-bought if you’d prefer. We all love the combination of flavors and textures and think it’s such a tasty pasta salad.

Pesto Pasta Salad

Ingredients:

• 1/2 lb cavatappi pasta
• 1/3 cup basil pesto
• 1 (6 oz) jar of marinated artichoke hearts, drained
• 1/2 cup mozzarella pearls
• 1/3 cup kalamata olives, sliced
• 1/3 cup pepperoncini, sliced
• 1/3 cup small cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 1 large handful of baby spinach or arugula
• Sea salt and freshly cracked pepper, to taste
• Parmesan, freshly grated (for serving), if desired

How to Make a Pesto Pasta Salad

Cook the pasta in a large pot of well-salted water until al dente, per package instructions. Drain and rinse immediately in very cold water until the pasta is very chilled.

Add the basil pesto to the chilled pasta and toss well until evenly coated.

Add the artichoke hearts, mozzarella pearls, kalamata olives, pepperoncini, cherry tomatoes, toasted pine nuts, and baby spinach (or arugula). Gently toss to combine. Taste and season with sea salt and freshly cracked pepper, to taste.

Serve cold with freshly grated parmesan, if desired. Enjoy.

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Pesto Pasta Salad

Course Salad

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Original by Gimme Some Oven

Equipment

• Large pot

Ingredients

• ½ lb cavatappi pasta
• ⅓ cup basil pesto
• 1 (6 oz) jar of marinated artichoke hearts, drained
• ½ cup mozzarella pearls
• ⅓ cup kalamata olives sliced
• ⅓ cup pepperoncini sliced
• ⅓ cup small cherry tomatoes halved
• ¼ cup pine nuts toasted
• 1 large handful of baby spinach or arugula
• Sea salt and freshly cracked pepper to taste
• Parmesan freshly grated (for serving)

Instructions

• Cook the pasta in a large pot of well-salted water until al dente, per package instructions. Drain and rinse immediately in very cold water until the pasta is very chilled.
• Add the basil pesto to the chilled pasta and toss well until evenly coated.
• Add the artichoke hearts, mozzarella pearls, kalamata olives, pepperoncini, cherry tomatoes, toasted pine nuts, and baby spinach (or arugula). Gently toss to combine. Taste and season with sea salt and freshly cracked pepper, to taste.
• Serve cold with freshly grated parmesan, if desired. Enjoy.

My daughter recently showed me a viral mac and cheese Tik Tok video and asked me to try making it. I adapted the recipe to work with what I had on hand since we were stuck at home due to really bad weather. The tasty baked macaroni and cheese was creamy and extra decadent with the layer of cheese on top, and it paired well with garlic parmesan wings and a simple salad.

Baked Macaroni and Cheese

Ingredients:

• 8 oz cavatappi pasta
• 4 tbsp butter
• 4 tbsp flour
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 cups whole milk
• 1 1/2 cups sharp cheddar cheese, grated, divided
• 1 1/2 cups Monterey Jack cheese, grated, divided
• 2 slices American cheese
• 1/2-1 tbsp Dijon mustard, to taste
• Sea salt and freshly cracked pepper, to taste

How to Make Baked Macaroni and Cheese

Preheat the oven to 375 degrees. Coat an 9-inch baking dish with cooking spray.

Cook the cavatappi noodles per package instructions to al dente, in a large pot of well-salted boiling water.

Make the rue, in a large saucepan, melt the butter over medium heat; stir in the flour, smoked paprika, garlic powder, and onion powder until well combined and cook for 1-2 minutes, stirring constantly. Very slowly add in the milk, whisking constantly, until well combined; cook and stir until bubbly.

Finish the sauce, by reducing heat to low and gradually add the 1 cup of cheddar cheese, 1 cup of Monterey Jack cheese, and American cheese slices; whisk until melted. Season with sea salt and freshly cracked pepper, to taste. Taste the sauce and add more seasonings if needed. Add the cooked & drained noodles to the sauce.

Toss to coat evenly then pour into the prepared baking dish. Top with the remaining cheddar and Monterey Jack cheese evenly over the macaroni and cheese.

Bake the macaroni and cheese by placing into the oven to bake for 15 minutes. Turn the oven to broil and cook, watching very carefully, for 2-3 minutes, or until the cheese is melted and golden brown.

Remove from the oven and sprinkle the top with parsley, if desired. Serve and enjoy.

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Baked Macaroni and Cheese

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• 9-inch Baking Dish

Ingredients

• 8 oz cavatappi pasta
• 4 tbsp butter
• 4 tbsp flour
• ¼ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 2 cups whole milk
• 1 ½ cups sharp cheddar cheese grated, divided
• 1 ½ cups Monterey Jack cheese grated, divided
• 2 slices American cheese
• 1/2-1 tbsp Dijon mustard to taste
• Sea salt and freshly cracked pepper to taste

Instructions

• Preheat the oven to 375 degrees. Coat an 9-inch baking dish with cooking spray.
• Cook the cavatappi noodles per package instructions to al dente, in a large pot of well-salted boiling water.
• Make the rue, in a large saucepan, melt the butter over medium heat; stir in the flour, smoked paprika, garlic powder, and onion powder until well combined and cook for 1-2 minutes, stirring constantly. Very slowly add in the milk, whisking constantly, until well combined; cook and stir until bubbly.
• Finish the sauce, by reducing heat to low and gradually add the 1 cup of cheddar cheese, 1 cup of Monterey Jack cheese, and American cheese slices; whisk until melted. Stir in the Dijon mustard then season with sea salt and freshly cracked pepper, to taste.
• Taste the sauce and add more seasonings if needed. Add the cooked & drained noodles to the sauce.
• Toss to coat evenly then pour into the prepared baking dish. Top with the remaining cheddar and Monterey Jack cheese evenly over the macaroni and cheese.
• Bake the macaroni and cheese by placing into the oven to bake for 15 minutes. Turn the oven to broil and cook, watching very carefully, for 2-3 minutes, or until the cheese is melted and golden brown.
• Remove from the oven and sprinkle the top with parsley, if desired. Serve and enjoy.

My kids loved this easy recipe for pan fried noodles and I loved that they were ready and on the table in 15 minutes! I used udon noodles in this recipe but any noodle will work, and the combination of flavors is simple but delicious. This quick and easy Asian noodle recipe was devoured in minutes and both of my kids loved it.

Pan Fried Noodles

Ingredients:

Sauce:

• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1/2 tbsp sugar
• 2 tsp toasted sesame oil
• 1/8 tsp white pepper
• 1-2 tbsp water, to taste

Other Ingredients:

• 14 oz udon noodles, cooked & drained per package instructions
• 1 tbsp butter
• 1 tbsp peanut or vegetable oil
• 4-5 green onions, trimmed, cut into 2″ lengths, white parts separated from green parts
• 2-3 garlic cloves, minced

Serving:

• Toasted sesame seeds
• Spicy chili crisp

How to Make Pan Fried Noodles

Make the sauce by combining the soy sauce, dark soy sauce, sugar, sesame oil, white pepper, and water, to taste, together in a small jar; whisk well and set aside until needed.

Cook the noodles in a large saucepan per the packet instructions; drain. Side Note: If the noodles are sticking together, rinse them. My udon noodles did not stick together. 

Sauté the green onion by heating the butter and peanut or vegetable oil in a large wok or large nonstick skillet over medium-high heat. Add the white portion of the green onions and cook, stirring constantly, for 1 minute. Add the garlic and cook, constantly stirring, for 30 seconds.

Finish by adding the drained noodles and the well-whisked sauce and toss to coat for 1-2 minutes.  Side Note: Don’t skip this step, the flavor is so much better when the noodles are caramelized slightly. If your stove isn’t very hot, cook a little longer. 

Add the green portion of the green onions and toss until just wilted, about 20 seconds. Serve immediately with toasted sesame seeds and spicy chili crisp, if desired.

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Pan Fried Noodles

Course Main

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large Wok or Large Skillet
• Large saucepan

Ingredients

Sauce:

• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• ½ tbsp sugar
• 2 tsp toasted sesame oil
• ⅛ tsp white pepper
• 1-2 tbsp water to taste

Other Ingredients:

• 14 oz udon noodles cooked & drained per package instructions
• 1 tbsp butter
• 1 tbsp peanut or vegetable oil
• 4-5 green onions trimmed, cut into 2" lengths, white parts separated from green parts
• 2-3 garlic cloves minced

Serving:

• Toasted sesame seeds
• Spicy chili crisp

Instructions

• Make the sauce by combining the soy sauce, dark soy sauce, sugar, sesame oil, white pepper, and water, to taste, together in a small jar; whisk well and set aside until needed.
• Cook the noodles in a large saucepan per the packet instructions; drain.  Side Note: If the noodles are sticking together, rinse them. My udon noodles did not stick together.
• Sauté the green onion by heating the butter and peanut or vegetable oil in a large wok or large nonstick skillet over medium-high heat. Add the white portion of the green onions and cook, stirring constantly, for 1 minute.
• Add the garlic and cook, constantly stirring, for 30 seconds.
• Finish by adding the drained noodles and the well-whisked sauce and toss to coat for 1-2 minutes.  Side Note: Don’t skip this step, the flavor is so much better when the noodles are caramelized slightly. If your stove isn’t very hot, cook a little longer.
• Add the green portion of the green onions and toss until just wilted, about 20 seconds.
• Serve immediately with toasted sesame seeds and spicy chili crisp, if desired.

I’ve made this homestyle chicken noodle soup a few times this winter season and we all love it. I stumbled upon this homemade chicken noodle soup recipe on Damn Delicious and loved the idea of using fresh dill and lemon juice. I adapted the recipe a little bit by using homemade chicken broth, an extra carrot, and more garlic. I took a big pot of this comforting soup to a lifelong friend a couple of weeks ago who was sick with covid, and she swears it made her feel so much better and helped heal her.

Homestyle Chicken Noodle Soup

Ingredients:

• 2 tbsp unsalted butter
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• Sea salt freshly cracked pepper, to taste
• Pinch of crushed red pepper flakes, to taste
• 1 ½-2 lbs bone-in, skinless chicken breasts
• 2 ½ cups wide egg noodles
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley leaves, chopped
• 1 tbsp fresh lemon juice, or more, to taste

Heat the butter in a large Dutch oven or stockpot over medium-high heat.

Add the onion, carrot, and celery and cook, stirring often, for 2-3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the chicken broth, bay leaves, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste; stir well.

Add the chicken breasts and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 40-45 minutes, or until cooked through.

Remove the chicken and set aside on a cutting board to cool. Once cool, remove the bones and cut the chicken into bite-sized pieces.

Add the egg noodles and chicken to the soup and cook, stirring occasionally, for 6-7 minutes or until the egg noodles are just cooked through.

Stir in the dill, parsley, and lemon juice. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Serve immediately.  Side Note: Soup is best served immediately as the egg noodles will soak up the broth. Cook the noodles separately if you want to make this soup ahead of time to serve later.

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Homestyle Chicken Noodle Soup

Course Main, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 - 8

Author Pam - For the Love of Cooking / Original by Damn Delicious

Equipment

• Large Dutch Oven or Stockpot

Ingredients

• 2 tbsp unsalted butter
• 1 onion diced
• 3 carrots peeled and diced
• 2 celery stalks diced
• 4 cloves garlic minced
• 8 cups chicken broth
• 2 bay leaves
• Sea salt freshly cracked pepper to taste
• Pinch of crushed red pepper flakes to taste
• 1 ½-2 lbs bone-in, skinless chicken breasts
• 2 ½ cups wide egg noodles
• 2 tbsp fresh dill chopped
• 2 tbsp fresh parsley leaves chopped
• 1 tbsp fresh lemon juice or more, to taste

Instructions

• Heat the butter in a large Dutch oven or stockpot over medium-high heat.
• Add the onion, carrot, and celery and cook, stirring often, for 2-3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
• Add the chicken broth, bay leaves, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste; stir well.
• Add the chicken breasts and bring to a boil. Reduce heat to a low, cover with a lid, and simmer for 40-45 minutes, or until cooked through.
• Remove the chicken and set aside on a cutting board to cool. Once cool, remove the bones and cut the chicken into bite-sized pieces.
• Add the egg noodles and chicken to the soup and cook, stirring occasionally, for 6-7 minutes or until the egg noodles are just cooked through.
• Stir in the dill, parsley, and lemon juice. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Serve immediately. 

  Side Note: Soup is best served immediately as the egg noodles will soak up the broth. Cook the noodles separately if you want to make this soup ahead of time to serve later.