My daughter requested I make a tasty recipe for Korean marinated eggs (mayak eggs) she found on Non-Guilty Pleasures. They were easy to make and made the most delicious and flavorful jammy eggs. Mayak gyeran translates to “drug eggs” in Korean and it makes sense because these marinated eggs are so addictive due to the salty, savory, spicy, and slightly sweet marinade. You can eat these eggs drizzled with the marinade, on rice, in ramen, and also in many Asian soups.

Korean Marinated Eggs (Mayak Eggs)

Eggs:

• 5 large eggs, room temperature
• 1 tbsp white vinegar
• 1 tsp salt

Marinade:

• ½ cup soy sauce
• ¼ cup honey
• 1 tbsp dark soy sauce (optional)
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 garlic cloves, minced
• 2 green onions, thinly sliced
• 3 Asian chili peppers, thinly sliced (optional)

Korean Marinated Eggs (Mayak Eggs)

Prep your ice bath before you cook the eggs by filling a large bowl with a few cups of ice cubes and enough cold water to submerge the boiled eggs. Set aside until needed.

Cook the eggs by filling a medium saucepan half full with water and bring it to a rolling boil over medium-high heat.

Once the water reaches a rolling boil, stir in the vinegar and salt, then gently lower the eggs into the boiling water with a slotted spoon.

Start a timer once the last egg hits the water and cook for 6 minutes. Immediately, transfer the eggs with the slotted spoon to the waiting ice bath and cool down for 5 minutes.

Make the marinade while the eggs are cooking, by combining the soy sauce, honey, dark soy sauce, toasted sesame oil, toasted sesame seeds, garlic, green onions, and chili peppers in a bowl.

Peel the eggs by gently tapping the cooled eggs on a flat surface and softly roll the eggs with the palm of your hand. Peel the eggs, and rinse off any pieces of eggshell.

Place the peeled eggs in a glass bowl or airtight container the eggs fit snuggly in.

Marinate the eggs by pouring the well-whisked marinade over the peeled eggs. Cover the container with an airtight lid and let the eggs marinate at room temperature for at least 1 hour, or preferably, refrigerate overnight.

After 24 hours, remove the eggs from the marinade and store them separately in an airtight containers so the marinated eggs don’t become rubbery & overly salty. They will keep in the refrigerator for up to 4 days. Enjoy!

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Korean Marinated Eggs (Mayak Eggs)

Course Breakfast, Sides

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 5

Author Pam - For the Love of Cooking

Equipment

• Medium Saucepan

Ingredients

Eggs:

• 5 large eggs room temperature
• 1 tbsp white vinegar
• 1 tsp salt

Marinade:

• ½ cup soy sauce
• ¼ cup honey
• 1 tbsp dark soy sauce optional
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 garlic cloves minced
• 2 green onions thinly sliced
• 3 Asian chili peppers thinly sliced (optional)

Instructions

• Prep your ice bath before you cook the eggs by filling a large bowl with a few cups of ice cubes and enough cold water to submerge the boiled eggs. Set aside until needed.
• Cook the eggs by filling a medium saucepan half full with water and bring it to a rolling boil over medium-high heat.
• Once the water reaches a rolling boil, stir in the vinegar and salt, then gently lower the eggs into the boiling water with a slotted spoon.
• Start a timer once the last egg hits the water and cook for 6 minutes. Immediately, transfer the eggs with the slotted spoon to the waiting ice bath and cool down for 5 minutes.
• Make the marinade while the eggs are cooking, by combining the soy sauce, honey, dark soy sauce, toasted sesame oil, toasted sesame seeds, garlic, green onions, and chili peppers in a bowl.
• Peel the eggs by gently tapping the cooled eggs on a flat surface and softly roll the eggs with the palm of your hand. Peel the eggs, and rinse off any pieces of eggshell.
• Place the peeled eggs in a glass bowl or airtight container the eggs fit snuggly in.
• Marinate the eggs by pouring the well-whisked marinade over the peeled eggs. Cover the container with an airtight lid and let the eggs marinate at room temperature for at least 1 hour, or preferably, refrigerate overnight.
• After 24 hours, remove the eggs from the marinade and store them separately in airtight containers so the marinated eggs don't become rubbery & overly salty.
• They will keep in the refrigerator for up to 4 days. Enjoy!

I made some carne asada tacos for dinner and we had some leftovers, so I made this loaded carne asada tostada recipe for lunch. To make them extra tasty, I caramelized some onions and then fried up a corn tortilla until nice and crispy. I loaded the tostada shell with sour cream, shredded lettuce, caramelized onions, carne asada, pico de gallo, avocado slices, and lots of shredded cotija cheese. I enjoyed every single bit of this delicious meal!

Loaded Carne Asada Tostada

Onions:

• 2 tsp butter
• 1/2 onion, sliced

Tostada Shell:

• 1 corn tortilla
• Vegetable oil

Remaining Ingredients:

• Sour cream
• Iceberg lettuce, shredded
• Leftover carne asada steak, warmed
• Pico de gallo
• Avocado slices
• Cotija cheese, shredded or crumbled
• Cilantro, chopped

Serving (if desired):

• Salsa
• Lime wedges
• Hot sauce

Loaded Carne Asada Tostada

Make the slightly caramelized onions by heating the butter in a large skillet over medium heat. Add the onions and cook, stirring often for 15 minutes or until golden brown and tender. Season with sea salt, to taste. Remove from the pan and set aside.

Make the crispy tostada shell by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the 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 allow steam to exit. Fry, holding a metal potato masher in an upright position on top of the tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown. 

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

Make the tostada by spreading some sour cream on the crispy tortilla then top with lettuce, caramelized onions, warmed carne asada steak, pico de gallo, more sour cream (if desired), avocado slices, cotija cheese, and cilantro.

Serve immediately with salsa, lime wedges, and hot sauce. Enjoy.

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Loaded Carne Asada Tostada

Course Main

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Small skillet

Ingredients

Onions:

• 2 tsp butter
• ½ onion sliced

Tostada Shell:

• 1 corn tortilla
• Vegetable oil

Remaining Ingredients:

• Sour cream
• Iceberg lettuce shredded
• Leftover carne asada steak warmed
• Pico de gallo
• Avocado slices
• Cotija cheese shredded or crumbled
• Cilantro chopped

Serving (if desired):

• Salsa
• Lime wedges
• Hot sauce

Instructions

• Make the slightly caramelized onions by heating the butter in a large skillet over medium heat. Add the onions and cook, stirring often for 15 minutes or until golden brown and tender. Season with sea salt, to taste. Remove from the pan and set aside.
• Make the crispy tostada shell by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the 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 allow steam to exit. Fry, holding a metal potato masher in an upright position on top of the tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown.
• Drain both sides on paper towels then immediately sprinkle with a bit of sea salt.
• Make the tostada by spreading some sour cream on the crispy tortilla then top with lettuce, caramelized onions, warmed carne asada steak, pico de gallo, more sour cream (if desired), avocado slices, cotija cheese, and cilantro.
• Serve immediately with salsa, lime wedges, and hot sauce. Enjoy.

We used to have a restaurant here called Chevy’s Fresh Mex and I loved their delicious brothy Mexican chicken tortilla soup recipe, which wasn’t like my go-to recipe which is hearty and thick, this one is a flavorful broth served with chicken, and charred corn and topped with crunchy tortilla strips, avocado, cotija, and cilantro. I’ve been craving the soup lately, so I slow-simmered a Mexican-style chicken stock using the bones from a leftover roasted chicken. I served this soup for dinner on a cold rainy day and my entire family loved it.

Mexican Chicken Tortilla Soup

Mexican Style Stock:

• 1 chicken carcass, plus the wing and leg bones!
• 1 small onion, cut into wedges
• 3 green onions, chopped
• 2 celery stalks, roughly chopped
• 1 small carrot, roughly chopped
• 1 small tomato, chopped
• 1 poblano pepper, seeded & deveined, chopped
• 1 jalapeno pepper, seeded & deveined, chopped
• 5 cloves of garlic, skins removed, smashed
• Handful of cilantro, stems & all
• Handful of parsley, stems & all
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 tsp coriander seeds
• 1 tsp chicken bouillon powder, or more to taste
• ½ tsp smoked paprika
• Sea salt and freshly cracked black pepper, to taste
• Juice from 1/2-1 lime, to taste

Tortilla Strips:

• 5 corn tortillas
• 2-3 tbsp vegetable oil, or more if needed
• Sea salt

Serving:

• 1 cup frozen corn, thawed and charred
• Leftover roasted chicken, chopped into bite-sized cubes (as much as you want)
• 1 avocado
• Fresh cilantro, chopped
• Cotija cheese, crumbled
• Lime wedges

Mexican Chicken Tortilla Soup

Make the Mexican-style stock by placing the chicken carcass, wing, and leg bones in a large Dutch oven or stockpot over low heat along with the onion, green onion, celery, carrot, tomato, poblano, jalapeno, garlic, cilantro, parsley, bay leaf, peppercorns, coriander seed, chicken bouillon powder, smoked paprika, sea salt, and freshly cracked pepper, to taste. Cover with water, about 6-7 cups, and simmer with the lid on for 3-4 hours.

Strain the mixture through a fine sieve. Discard the bones and veggies. Pour the stock back into the wiped-out Dutch oven or stockpot and simmer on the stove for about 30 minutes, uncovered to reduce a bit and get a richer flavor, make sure to skim off any fat from the top of the stock.

Taste the stock then season with more chicken bouillon powder, sea salt, or freshly cracked black pepper, if needed.  Add fresh lime juice, to taste

Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready.

Slice the corn tortillas into thin strips.

When the oil is HOT carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around 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.

Char the corn by heating a small skillet over high heat. Place the thawed corn on a few paper towels to drain off excess liquid. Pour the corn into the hot skillet and cook for a few minutes, stirring occasionally, until slightly charred.

Serve the soup by ladling the Mexican-style broth into bowls. Add some charred corn, chopped chicken, and diced avocado. Top with the crispy tortilla strips, cilantro, and cotija cheese. Serve immediately with lime wedges on the side. Enjoy.

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Mexican Chicken Tortilla Soup

Course Lunch, Main

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 4 hours hours 40 minutes minutes

Total Time 5 hours hours

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Dutch Oven or Stockpot
• Fine Sieve Strainer
• Small skillet

Ingredients

Mexican Style Stock:

• 1 chicken carcass plus the wing and leg bones!
• 1 small onion cut into wedges
• 3 green onions chopped
• 2 celery stalks roughly chopped
• 1 small carrot roughly chopped
• 1 small tomato chopped
• 1 poblano pepper seeded & deveined, chopped
• 1 jalapeno pepper seeded & deveined, chopped
• 5 cloves of garlic skins removed, smashed
• Handful of cilantro stems & all
• Handful of parsley stems & all
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 tsp coriander seeds
• 1 tsp chicken bouillon powder or more to taste
• ½ tsp smoked paprika
• Sea salt and freshly cracked black pepper to taste
• Juice from 1/2-1 lime to taste

Tortilla Strips:

• 5 corn tortillas
• 2-3 tbsp vegetable oil or more if needed
• Sea salt

Serving:

• 1 cup frozen corn thawed and charred
• Leftover roasted chicken chopped into bite-sized cubes (as much as you want)
• 1 avocado
• Fresh cilantro chopped
• Cotija cheese crumbled
• Lime wedges

Instructions

• Make the Mexican-style stock by placing the chicken carcass, wing, and leg bones in a large Dutch oven or stockpot over low heat along with the onion, green onion, celery, carrot, tomato, poblano, jalapeno, garlic, cilantro, parsley, bay leaf, peppercorns, coriander seed, chicken bouillon powder, smoked paprika, sea salt, and freshly cracked pepper, to taste. Cover with water, about 6-7 cups, and simmer with the lid on, stirring occasionally, for 3-4 hours.
• Strain the mixture through a fine sieve. Discard the bones and veggies. Pour the stock back into the wiped-out Dutch oven or stockpot and simmer on the stove for about 30 minutes, uncovered to reduce a bit and get a richer flavor, make sure to skim off any fat from the top of the stock.
• Taste the stock then season with more chicken bouillon powder, sea salt, or freshly cracked black pepper, if needed.  Add fresh lime juice, to taste
• Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready.
• Slice the corn tortillas into thin strips.
• When the oil is HOT carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around 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.
• Char the corn by heating a small skillet over high heat. Place the thawed corn on a few paper towels to drain off excess liquid. Pour the corn into the hot skillet and cook for a few minutes, stirring occasionally, until slightly charred.
• Serve the soup by ladling the Mexican-style broth into bowls. Add some charred corn, chopped chicken, and diced avocado. Top with the crispy tortilla strips, cilantro, and cotija cheese. Serve immediately with lime wedges on the side. Enjoy.

I recently made this delicious simple lemony romaine and avocado salad recipe which paired well with flank steak and parmesan roasted potatoes. Simple and fresh ingredients tossed in a lemon vinaigrette and on the table in 10 minutes? Yes, please!

Lemony Romaine and Avocado Salad

Lemon Vinaigrette:

• ¼ cup fresh lemon juice
• ¼ cup olive oil
• 1-2 tsp honey, to taste
• 1 tsp Dijon mustard
• 1 clove of garlic, finely minced or grated
• Sea salt and freshly cracked pepper, to taste

Salad:

• 1 head romaine lettuce, chopped
• 1 avocado, sliced
• ½ cup pomegranate arils
•  ¼ cup pine nuts, toasted
• 1 tbsp fresh chives, chopped
• Freshly ground black pepper

How to Make a Lemony Romaine and Avocado Salad

Make the lemon vinaigrette by combining the lemon juice, olive oil, honey, Dijon, garlic, sea salt, and freshly cracked pepper, to taste, together in a small glass jar. Seal with a lid and shake well; set aside to allow the flavors time to mingle.

To serve the salad place the romaine in a large bowl then drizzle a little of the well-shaken lemon vinaigrette, to taste, on the lettuce then toss to coat evenly.

Place the dressed lettuce on a serving plate. Top with avocado slices, pomegranate arils, toasted pine nuts, chives, and lots of freshly cracked black pepper.

Serve immediately with the remaining lemon vinaigrette on the side. Enjoy.

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Lemony Romaine and Avocado Salad

Course Salad

Cuisine American

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

Ingredients

Lemon Vinaigrette:

• ¼ cup fresh lemon juice
• ¼ cup olive oil
• 1-2 tsp honey to taste
• 1 tsp Dijon mustard
• 1 clove of garlic finely minced or grated
• Sea salt and freshly cracked pepper to taste

Romaine and Avocado Salad:

• 1 head romaine lettuce chopped
• 1 avocado sliced
• ½ cup pomegranate arils
• ¼ cup pinenuts toasted
• 1 tbsp fresh chives chopped
• Freshly ground black pepper

Instructions

• Make the lemon vinaigrette by combining the lemon juice, olive oil, honey, Dijon, garlic, sea salt, and freshly cracked pepper, to taste, together in a small glass jar. Seal with a lid and shake well; set aside to allow the flavors time to mingle.
• To serve the salad place the romaine in a large bowl then drizzle a little of the well-shaken lemon vinaigrette, to taste, on the lettuce then toss to coat evenly.
• Place the dressed lettuce on a serving plate. Top with avocado slices, pomegranate arils, toasted pine nuts, chives, and lots of freshly cracked black pepper.
• Serve immediately with the remaining lemon vinaigrette on the side. Enjoy.

We have been eating these delicious garlic roasted tomatoes with feta and basil as a side dish for many years. Roasting the tomatoes gives them a nice depth of flavor and sweetness, and I love the freshness from the basil and the salty creaminess of the feta cheese gives a nice pop to the dish. These roasted tomatoes pair nicely with steak, pork, chicken, or seafood.

Garlic Roasted Tomatoes with Feta and Basil

Ingredients:

• 2 tbsp olive oil, more if needed
• 6-7 Campari tomatoes, halved   (***other small tomatoes will work but may need a longer roasting time)
• 2-3 cloves of garlic, thinly sliced
• Sea salt and freshly cracked pepper, to taste
• Dried basil, to taste
• Crushed red pepper flakes, to taste
• 2-3 tbsp feta cheese, diced or crumbled
• Fresh basil, finely chopped

How to Make Garlic Roasted Tomatoes with Feta and Basil

Preheat the oven to 400 degrees. Coat a small baking dish with 1 tablespoon of olive oil.

Place the tomato halves, cut side up, in the prepared baking dish. Slide a few garlic slivers into the top of each tomato half.

Drizzle the remaining tablespoon of olive oil over the tomato halves then season them with sea salt, freshly cracked pepper, dried basil, and crushed red pepper flakes, to taste.

Place into the oven to roast for 30-35 minutes, or until tender and juicy.

Remove from the oven and top with feta cheese and chopped basil. Enjoy.

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Garlic Roasted Tomatoes with Feta and Basil

Course Sides

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Baking Dish

Ingredients

• 2 tbsp olive oil more if needed
• 8 Campari tomatoes halved ***other small tomatoes will work but may need a longer roasting time
• 1 large clove of garlic thinly sliced
• Sea salt and freshly cracked pepper to taste
• Dried basil to taste
• Crushed red pepper flakes to taste
• 2-3 tbsp feta cheese diced or crumbled
• Fresh basil finely chopped

Instructions

• Preheat the oven to 400 degrees. Coat a small baking dish with 1 tablespoon of olive oil.
• Place the tomato halves, cut side up, in the prepared baking dish. Slide a few garlic slivers into the top of each tomato half.
• Drizzle the remaining tablespoon of olive oil over the tomato halves then season them with sea salt, freshly cracked pepper, dried basil, and crushed red pepper flakes, to taste.
• Place into the oven to roast for 30-35 minutes, or until tender and juicy.
• Remove from the oven and top with feta cheese and chopped basil. Enjoy.

I’ve always loved eating green bean casserole on Thanksgiving! Even though I think the canned soup version is tasty, I prefer to make green bean casserole from scratch. I recently saw an episode of America’s Test Kitchen, making this easy green bean casserole recipe with big chunks of mushrooms in the sauce and using homemade buttery crumbs and fried onions for the topping. We all thought the sauce was decadent & creamy with a nice mushroom flavor and the topping was extra delicious!

Green Bean Casserole

Topping:

• 1½ slices of white sandwich bread, torn into large pieces
• 1 tbsp butter
• Sea salt and freshly cracked pepper, to taste
• 1½ cups French’s fried onions

Casserole:

• 1½ tbsp butter
• ½ lb button mushrooms, stems trimmed and chopped into 1-inch chunks
• ¼ yellow onion, diced
• 1 clove of garlic, minced
• 1½ tbsp flour
• ¾ cup chicken broth  (or vegetable broth for vegetarian)
• ¾ cup heavy cream
• Sea salt and freshly cracked pepper, to taste
• 1 lb green beans, trimmed and halved

How to Make a Green Bean Casserole

Preheat the oven to 425 degrees. Lightly coat an 8-inch baking dish with olive oil cooking spray.

Make the topping by placing the torn bread, butter, sea salt, and freshly cracked pepper, to taste in a food processor. Pulse 10 times to get nice buttery crumbs. Pour the crumbs into a dish then add the French’s fried onions and mix until well combined; set aside until needed.

Make the creamy mushroom sauce by heating the butter in a large skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, for 6-7 minutes. Add the garlic and cook, stirring constantly for 1 minute.

Whisk in the chicken broth and heavy cream and bring to a boil; reduce heat to medium and cook for 5-6 minutes, until reduced and thickened. Taste the sauce then season with sea salt and freshly cracked pepper, to taste. Remove from the stovetop and set aside until needed.

Blanch the green beans in a large saucepan of well-salted boiling water for 5-6 minutes, or until crisp-tender. Immediately plunge the green beans into a large bowl filled with ice water to stop the cooking process.  Side Note: If you are using haricot verts (French green beans), they will only need to blanch for a few minutes. 

Dry the green beans by placing them on a few paper towels to soak up the water.  Side Note: You don’t want wet green beans diluting your delicious creamy mushroom sauce!

Prepare the casserole by adding the dried green beans to the creamy mushroom sauce and mix until well combined. Pour the mixture into the prepared baking dish.

Sprinkle the topping evenly on top, making sure to not press it down too firmly.

Place into the oven to bake for 13-15 minutes, or until the topping is golden brown and the mushroom sauce is bubbling.

Remove from the oven and allow to cool for 5 minutes before serving. Enjoy.

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Green Bean Casserole

Course Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 - 6

Author Adapted by Pam - For the Love of Cooking / Original by America's Test Kitchen

Equipment

• 8-inch baking dish
• Food Processor
• Large skillet
• Large saucepan

Ingredients

Topping:

• 1½ slices of white sandwich bread torn into large pieces
• 1 tbsp butter
• Sea salt and freshly cracked pepper to taste
• 1½ cups French's fried onions

Casserole:

• 1½ tbsp butter
• ½ lb button mushrooms stems trimmed and chopped into 1-inch chunks
• ¼ yellow onion diced
• 1 clove of garlic minced
• 1½ tbsp flour
• ¾ cup chicken broth or vegetable broth for vegetarian
• ¾ cup heavy cream
• Sea salt and freshly cracked pepper to taste
• 1 lb green beans trimmed and halved

Instructions

• Preheat the oven to 425 degrees. Lightly coat an 8-inch baking dish with olive oil cooking spray.
• Make the topping by placing the torn bread, butter, sea salt, and freshly cracked pepper, to taste in a food processor. Pulse 10 times to get nice buttery crumbs. Pour the crumbs into a dish then add the French's fried onions and mix until well combined; set aside until needed.
• Make the creamy mushroom sauce by heating the butter in a large skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, for 6-7 minutes. Add the garlic and cook, stirring constantly for 1 minute.
• Whisk in the chicken broth and heavy cream and bring to a boil; reduce heat to medium and cook for 5-6 minutes, until reduced and thickened. Taste the sauce then season with sea salt and freshly cracked pepper, to taste. Remove from the stovetop and set aside until needed.
• Blanch the green beans in a large saucepan of well-salted boiling water for 5-6 minutes, or until crisp-tender. Immediately plunge the green beans into a large bowl filled with ice water to stop the cooking process.  Side Note: If you are using haricot verts (French green beans), they will only need to blanch for a few minutes.
• Dry the green beans by placing them on a few paper towels to soak up the water.  Side Note: You don't want wet green beans diluting your delicious creamy mushroom sauce!
• Prepare the casserole by adding the dried green beans to the creamy mushroom sauce and mix until well combined. Pour the mixture into the prepared baking dish.
• Sprinkle the topping evenly on top, making sure to not press it down too firmly.
• Place into the oven to bake for 13-15 minutes, or until the topping is golden brown and the mushroom sauce is bubbling.
• Remove from the oven and allow to cool for 5 minutes before serving. Enjoy.

I recently made this parmesan-crusted chicken Caesar salad for my husband and son and they thought it was delicious. They loved the parmesan-crusted chicken and the lemony garlic dressing along with the crisp romaine, crunchy herb croutons, and tons of parmesan. The salad disappeared quickly and I’m sure they’ll be requesting it again soon.

Chicken Caesar Salad

Caesar Dressing:

• 1/2 cup good mayonnaise
• 1-2 cloves of garlic, minced
• 1 anchovy fillet  **Leave out for vegetarian version
• 1 tbsp fresh lemon juice
• 1/2 tsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• 1/4 cup finely grated parmesan cheese
• 1-2 tbsp milk (to adjust consistency)
• Sea salt and freshly cracked black pepper, to taste

Chicken:

• 1 chicken breast, boneless & skinless
• Sea salt and freshly cracked black pepper, to taste
• 1 egg, well beaten
• 1/2 cup parmesan, freshly & finely grated

Salad:

• 6 cups romaine lettuce, chopped
• 1/2 cup garlic and herb croutons
• Parmesan cheese, freshly grated
• Freshly cracked black pepper, to taste
• Lemon wedges, for serving

How to Make a Chicken Caesar Salad

Make the Caesar salad dressing by combining all ingredients in a small food processor and blend until smooth, starting with 1 tbsp of milk (or more lemon juice if preferred). Taste and adjust salt and pepper as desired, and add more milk to the desired consistency.

Set aside for 30 minutes or more to allow flavors to mingle.

Prepare the chicken by placing a piece of plastic over the chicken breast and flattening it with a cooking mallet until the chicken breast is the same thickness.

Season both sides of the chicken breast with sea salt and freshly cracked black pepper, to taste.

Dredge the chicken in the well-beaten egg on both sides. Next, dredge both sides of the chicken breast in the freshly grated parmesan cheese until evenly coated.

Cook the chicken by heating the olive oil in a medium skillet over medium-high heat.  Once hot, place the dredged chicken into the skillet and cook for 6-7 minutes or until golden brown, flip over and cook for an additional 5-6 minutes, or until it’s cooked through to an internal temperature of 165 degrees.

Remove from the skillet and place on a cutting board to rest and cool. Once cooled, slice into bite-sized chunks.

Assemble the salad by placing the romaine lettuce in a large bowl with some of the dressing, to taste. Toss until well coated. Taste and add more dressing, as needed.

Transfer the dressed lettuce to a cold serving plate or bowl. Top with chicken and croutons then season with a lot of freshly cracked black pepper and finely grated parmesan.

Serve immediately with lemon wedges, parmesan cheese, and additional dressing on the side. Enjoy.

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Chicken Caesar Salad

Course Lunch, Main, Salad

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Medium Skillet

Ingredients

Caesar Dressing:

• ½ cup good mayonnaise
• 1-2 cloves of garlic minced
• 1 anchovy fillet **Leave out for vegetarian version
• 1 tbsp fresh lemon juice
• ½ tsp Worcestershire sauce
• ½ tsp Dijon mustard
• ¼ cup finely grated parmesan cheese
• 1-2 tbsp milk to adjust consistency
• Sea salt and freshly cracked black pepper to taste

Chicken:

• 1 chicken breast boneless & skinless
• Sea salt and freshly cracked black pepper to taste
• 1 egg well beaten
• ½ cup parmesan freshly & finely grated

Salad:

• 6 cups romaine lettuce chopped
• ½ cup garlic and herb croutons
• Parmesan cheese freshly grated
• Freshly cracked black pepper to taste
• Lemon wedges for serving

Instructions

• Make the Caesar salad dressing by combining all ingredients in a small food processor and blend until smooth, starting with 1 tbsp of milk (or more lemon juice if preferred). Taste and adjust salt and pepper as desired, and add more milk to the desired consistency.
• Set aside for 30 minutes or more to allow flavors to mingle.
• Prepare the chicken by placing a piece of plastic over the chicken breast and flattening it with a cooking mallet until the chicken breast is the same thickness.
• Season both sides of the chicken breast with sea salt and freshly cracked black pepper, to taste.
• Dredge the chicken in the well-beaten egg on both sides. Next, dredge both sides of the chicken breast in the freshly grated parmesan cheese until evenly coated.
• Cook the chicken by heating the olive oil in a medium skillet over medium-high heat.  Once hot, place the dredged chicken into the skillet and cook for 6-7 minutes or until golden brown, flip over and cook for an additional 5-6 minutes, or until it's cooked through to an internal temperature of 165 degrees.
• Remove from the skillet and place on a cutting board to rest and cool. Once cooled, slice into bite-sized chunks.
• Assemble the salad by placing the romaine lettuce in a large bowl with some of the dressing, to taste. Toss until well coated. Taste and add more dressing, as needed.
• Transfer the dressed lettuce to a cold serving plate or bowl. Top with chicken and croutons then season with a lot of freshly cracked black pepper and finely grated parmesan.
• Serve immediately with lemon wedges, parmesan cheese, and additional dressing on the side. Enjoy.

I make this easy lemon garlic asparagus recipe at least two times a month because it’s tasty, super quick to make, and goes well with chicken, pork, beef, seafood, and pasta.

Lemon Garlic Asparagus

Ingredients:

• ½ lb thin asparagus, washed and trimmed of woody ends
• 1 tbsp olive oil
• 1 tbsp butter
• 1 garlic cloves, minced
• ½ lemon, juice, and zest, plus more for garnish, optional
• 1 tsp fresh parsley, chopped
• Sea salt and freshly cracked black pepper, to taste
• Pinch of crushed red pepper flakes, to taste

How to Make Lemon Garlic Asparagus

Blanch the asparagus by bringing 1 inch of salted water to boil in a large skillet. Once the water is boiling, place the asparagus spears in the water to blanch for 1 minute.

Using tongs, immediately plunge the asparagus into a bowl of ice water to stop the cooking process and to lock in the bright green color. Transfer asparagus to some towels to remove excess moisture.

Sauté the asparagus by heating the oil and butter in a large skillet over medium heat until sizzling. Add the asparagus spears and toss to coat in the butter and cook for 1 minute, until crisp-tender.  Side Note: If you have thick spears, it will take another minute or two for crisp-tender.

 Add the minced garlic; cook and stir until fragrant, about 30 seconds.

Remove from heat and stir in lemon zest, juice, parsley, and season with sea salt and pepper and crushed red pepper flakes, to taste.

Place asparagus spears on a serving plate and drizzle sauce over them. Serve immediately with lemon wedges on the side. Enjoy.

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Lemon Garlic Asparagus

Course Sides

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• ½ lb thin asparagus washed and trimmed of woody ends
• 2 tbsp butter
• 2 garlic cloves minced
• ½ lemon juice, and zest, plus more for garnish, optional
• 1 tsp fresh parsley chopped
• Sea salt and freshly cracked black pepper to taste
• Pinch of crushed red pepper flakes, to taste

Instructions

• Blanch the asparagus by bringing 1 inch of salted water to boil in a large skillet. Once the water is boiling, place the asparagus spears in the water to blanch for 1 minute.
• Using tongs, immediately plunge the asparagus into a bowl of ice water to stop the cooking process and to lock in the bright green color. Transfer asparagus to some towels to remove excess moisture.
• Saute the asparagus by heating the oil and butter in a large skillet over medium heat until sizzling. Add the asparagus spears and toss to coat in the butter and cook for 1 minute, until crisp-tender.  Side Note: If you have thick spears, it will take another minute or two for crisp-tender.
• Add the minced garlic; cook and stir until fragrant, about 30 seconds.
• Remove from heat and stir in lemon zest, juice, parsley, and season with sea salt and pepper and crushed red pepper flakes, to taste.
• Place asparagus spears on a serving plate and drizzle sauce over them. Serve immediately with lemon wedges on the side. Enjoy.

I normally cook salmon in the oven but I had two small fillets in the fridge (thanks to my sweet MIL), so I decided to do something different and pan-fry them with a lemon garlic butter sauce. The tender and delicious salmon was perfectly cooked and paired nicely with lemon asparagus.

Garlic Butter Salmon

Ingredients:

• 1 tbsp olive oil
• 2 (4 oz) salmon filets, patted very dry
• Sea salt and freshly cracked black pepper, to taste
• 3 tbsp butter
• 2 small cloves of garlic, finely minced
• 1-2 tsp fresh lemon juice, to taste
• 2 tsp fresh parsley

Garlic Butter Salmon

Prep the salmon by taking it out of the refrigerator 30 minutes before cooking so it can come to room temperature. If needed, slice the salmon into two same-sized pieces then pat them very dry with paper towels to soak up moisture from both sides of the filets. Season both sides with sea salt and freshly cracked black pepper, to taste.

Sear the salmon by heating the olive oil in a large skillet (or cast iron skillet) over medium-high heat. Once hot, add salmon, skin side up, and cook for 2 1/2-3 minutes until golden.

Carefully flip the salmon filets over and cook for 1 minute.

Baste the salmon by adding the butter and cooking for 30 seconds until melted and bubbling. Add the garlic then tilt the skillet slightly and start spooning the garlic butter continuously over the salmon for 1 minute or until it reaches an internal temperature of 122 degrees for medium-rare.

Rest the salmon by immediately removing the filets to a serving plate. Rest for 3 minutes, the temperature will rise to around 127-130 degrees.

Place the skillet back on the stove over medium-high heat, add the lemon juice to the garlic butter, and add the parsley; whisk until well combined.

Serve salmon with lemon garlic butter sauce spooned over the salmon along with some lemon wedges.

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Garlic Butter Salmon

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large Skillet or Cast Iron Skillet

Ingredients

• 1 tbsp olive oil
• 2 (4 oz) salmon filets, patted very dry
• Sea salt and freshly cracked black pepper to taste
• 3 tbsp butter
• 2 small cloves of garlic finely minced
• 1-2 tsp fresh lemon juice to taste
• 2 tsp fresh parsley

Instructions

• Prep the salmon by taking it out of the refrigerator 30 minutes before cooking so it can come to room temperature. If needed, slice the salmon into two same-sized pieces then pat them very dry with paper towels to soak up moisture from both sides of the filets. Season both sides with sea salt and freshly cracked black pepper, to taste.
• Sear the salmon by heating the olive oil in a large skillet (or cast iron skillet) over medium-high heat. Once hot, add salmon, skin side up, and cook for 2 1/2-3 minutes until golden.
• Carefully flip the salmon filets over and cook for 1 minute.
• Baste the salmon by adding the butter and cooking for 30 seconds until melted and bubbling. Add the garlic then tilt the skillet slightly and start spooning the garlic butter continuously over the salmon for 1 minute or until it reaches an internal temperature of 122 degrees for medium-rare.
• Rest the salmon by immediately removing the filets to a serving plate. Rest for 3 minutes, the temperature will rise to around 127-130 degrees.
• Place the skillet back on the stove over medium-high heat, add the lemon juice to the garlic butter, and add the parsley; whisk until well combined.
• Serve salmon with lemon garlic butter sauce spooned over the salmon along with some lemon wedges.

 I made these for my daughter recently and she loved them! I found the recipe on Recipe Tin Eats and thought it was interesting that she used vinegar in the batter so I wanted to give it a try. These pancakes were super easy to make and turned out fluffy and delicious! I served them with fresh blueberries, maple syrup, strawberry sauce, and some twisted bacon.

Easy Blueberry Pancakes

Dry Ingredients:

• 2 cups flour
• 4 tbsp white sugar
• 4 tsp baking powder
• ½ tsp baking soda
• 2 pinches of salt

Wet Ingredients:

• 2 eggs
• 4 tbsp melted butter, unsalted
• 1½ cups milk
• 2 tsp vanilla extract
• 2 tsp white vinegar

Other Ingredients:

• 1½ cups fresh blueberries
• Butter for cooking

For Serving:

• Softened butter
• Maple syrup, warmed
• Strawberry sauce, warmed

How to Make Easy Blueberry Pancakes

Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.

In a smaller bowl, whisk the eggs, melted butter, milk, vanilla, and vinegar until well combined.

Add wet ingredients to the dry ingredients until just combined.

 Melt about 1 tsp butter in a large skillet over medium-high heat.

Dollop ¼ cup of batter into the skillet, quickly nudge into a circle, and scatter some fresh blueberries on top.

Cook for 1½-2 minutes until a few bubbles appear and the underside is mostly golden.

Confidently flip the pancakes then cook for 1 minute, or until the underside is golden.

Serve immediately with softened butter, warm maple syrup, and warm strawberry sauce, if desired. Enjoy.

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Easy Blueberry Pancakes

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 12 pancakes

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

Equipment

• Large skillet

Ingredients

Dry Ingredients:

• 2 cups flour
• 4 tbsp white sugar
• 4 tsp baking powder
• ½ tsp baking soda
• 2 pinches of salt

Wet Ingredients:

• 2 eggs
• 4 tbsp melted butter unsalted
• 1½ cups milk
• 2 tsp vanilla extract
• 2 tsp white vinegar

Other Ingredients:

• 1½ cups fresh blueberries
• Butter for cooking

For Serving:

• Softened butter
• Maple syrup warmed
• Strawberry sauce warmed

Instructions

• Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
• In a smaller bowl, whisk the eggs, melted butter, milk, vanilla, and vinegar until well combined.
• Add wet ingredients to the dry ingredients until just combined.
• Melt about 1 tsp butter in a large skillet over medium-high heat.
• Dollop ¼ cup of batter into the skillet, quickly nudge into a circle then scatter some fresh blueberries on top.
• Cook for 1½-2 minutes until a few bubbles appear and the underside is mostly golden.
• Confidently flip the pancakes then cook for 1 minute, or until the underside is golden.
• Serve immediately with softened butter, warm maple syrup, and warm strawberry sauce, if desired. Enjoy.