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 this simple Italian potato salad with green beans and tomatoes recipe after I saw it on Sip and Feast because it looked tasty and I had all of the ingredients needed. It was simple to throw together, and after letting it marinate in the vinaigrette, the salad was flavorful, delicious, and paired nicely with some pork chops and garlic butter roasted asparagus.

Italian Potato Salad

Vinaigrette:

• ¼ cup olive oil
• ¼ cup red wine vinegar
• 1-1½ tsp honey, to taste
• ¾ tsp Dijon mustard
• 1-2 cloves of garlic, minced, to taste
• Sea salt and freshly cracked pepper, to taste

Salad:

• 1½ lb baby Dutch potatoes, cut into thirds or same-sized pieces
• ½ lb fresh green beans, stems removed and cut into 3-inch pieces
• ¼ red onion, thinly sliced  ***If the onion is too strongly flavored, soak it in a bowl of ice water for 10 minutes; drain
• Handful of cherry tomatoes, halved
• 2 tbsp fresh basil, leaves hand torn
• 2 tbsp fresh parsley, chopped

How to Make an Italian Potato Salad

Make the vinaigrette by whisking the olive oil, vinegar, Dijon mustard, garlic, sea salt, and freshly cracked pepper, to taste, in a small jar and seal with a lid; shake well and set aside to allow the flavors time to mingle.

Cook the potatoes by bringing a large saucepan of well-salted water to a boil. Add the potatoes and cook until fork tender, about 7-10 minutes, depending on the size of the potato. Don’t overcook or they will become mushy. Use a slotted spoon to remove the potatoes and place them into a large bowl. Toss some of the well-whisked vinaigrette directly onto the hot potatoes and gently toss to coat.

Cook the green beans by adding them to the same large pot of boiling water to blanch for 3 minutes, until tender and bright green. Use a slotted spoon to remove the green beans and place them into the large bowl of potatoes. Add a little more well-whisked vinaigrette and gently toss to coat evenly.

Allow the potatoes and green beans to cool and marinate for at least 30 minutes, until cool and flavorful.

Finish the salad by adding the cherry tomatoes, onions, basil, parsley, and the remaining well-whisked vinaigrette, then gently toss until evenly coated. Taste and re-season if needed. Serve and enjoy.

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Italian Potato Salad

Course Salad, Side Dish, Sides

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time: 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large saucepan

Ingredients

Vinaigrette:

• ¼ cup olive oil
• ¼ cup red wine vinegar
• 1-1½ tsp honey to taste
• ¾ tsp Dijon mustard
• 1-2 cloves of garlic minced, to taste
• Sea salt and freshly cracked pepper to taste

Salad:

• 1½ lb baby Dutch potatoes cut into thirds or same-sized pieces
• ½ lb fresh green beans stems removed and cut into 3-inch pieces
• ¼ red onion thinly sliced ***If the onion is too strongly flavored, soak it in a bowl of ice water for 10 minutes; drain
• Handful of cherry tomatoes halved
• 2 tbsp fresh basil leaves hand torn
• 2 tbsp fresh parsley chopped

Instructions

• Make the vinaigrette by whisking the olive oil, vinegar, Dijon mustard, garlic, sea salt, and freshly cracked pepper, to taste, in a small jar and seal with a lid; shake well and set aside to allow the flavors time to mingle.
• Cook the potatoes by bringing a large saucepan of well-salted water to a boil. Add the potatoes and cook until fork tender, about 7-10 minutes, depending on the size of the potato. Don't overcook or they will become mushy. Use a slotted spoon to remove the potatoes and place them into a large bowl. Toss some of the well-whisked vinaigrette directly onto the hot potatoes and gently toss to coat.
• Cook the green beans by adding them to the same large pot of boiling water to blanch for 3 minutes, until tender and bright green. Use a slotted spoon to remove the green beans and place them into the large bowl of potatoes. Add a little more well-whisked vinaigrette and gently toss to coat evenly.
• Allow the potatoes and green beans to cool and marinate for at least 30 minutes, until cool and flavorful.
• Finish the salad by adding the cherry tomatoes, onions, basil, parsley, and the remaining well-whisked vinaigrette, then gently toss until evenly coated. Taste and re-season if needed. Serve and enjoy.

I was intrigued with Recipe Tin Eat’s version of the famous New York Times easy broccoli salad with garlic and ginger recipe because the acid “cooks” the florets, and after an hour, the broccoli softens as if blanched, turns bright green all while soaking up all the intense flavors of garlic, cumin, and toasted sesame from the infused oil. I adapted the recipe to use what I had on hand and used less cumin to suit our tastes. The broccoli gets more flavorful as it sits and it was delicious and paired well with some spicy pork wontons and garlic rice.

Broccoli Salad with Garlic and Sesame

Ingredients:

• ½ lb broccoli florets, large florets halved or cut into thirds
• ½ tbsp red wine vinegar (white wine vinegar or cider vinegar will also work)
• Sea salt and freshly cracked black pepper, to taste
• 2½ tbsp olive oil
• 2 tsp toasted sesame oil
• 2 garlic cloves, finely minced
• ¼ tsp cumin seeds (whole, not powder)
• Pinch of red pepper flakes, to taste

How to Make a Broccoli Salad with Garlic and Sesame

“Cook” the raw broccoli by tossing the broccoli florets in red wine vinegar, salt, and pepper; toss to coat evenly. Set aside for 10 minutes–it will lightly pickle the broccoli.

Make the infused oil by heating the olive oil, and toasted sesame oil in a small skillet over medium heat.

Add the minced garlic, cumin seeds, and red pepper flakes. Cook, stirring, until garlic is lightly golden.

Dress the broccoli by immediately pouring the hot infused oil mix over the broccoli; toss until very well coated.

Marinate the broccoli by leaving it on the counter for at least 1 hour to marinate, stirring occasionally, or refrigerate for up to 48 hrs.

Serve at room temp for best flavor. Enjoy!

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Broccoli Salad with Garlic and Sesame

Course Side Dish, Sides

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Allow flavors time to mingle & marinate: 1 hour hour 10 minutes minutes

Total Time 1 hour hour 23 minutes minutes

Servings 4

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

Equipment

• Small skillet

Ingredients

• ½ lb broccoli florets large florets halved or cut into thirds
• ½ tbsp red wine vinegar white wine vinegar or cider vinegar will also work
• Sea salt and freshly cracked black pepper to taste
• 2½ tbsp olive oil
• 2 tsp toasted sesame oil
• 2 garlic cloves finely minced
• ¼ tsp cumin seeds whole, not powder
• Pinch of red pepper flakes to taste

Instructions

• "Cook" the raw broccoli by tossing the broccoli florets in red wine vinegar, salt, and pepper; toss to coat evenly. Set aside for 10 minutes–it will lightly pickle the broccoli.
• Make the infused oil by heating the olive oil, and toasted sesame oil in a small skillet over medium heat.
• Add the minced garlic, cumin seeds, and red pepper flakes. Cook, stirring, until garlic is lightly golden.
• Dress the broccoli by immediately pouring the hot infused oil mix over the broccoli; toss until very well coated.
• Marinate the broccoli by leaving it on the counter for at least 1 hour to marinate, stirring occasionally, or refrigerate for up to 48 hrs.
• Serve at room temperature for the best flavor. 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 had a butternut squash on hand and looked through my cookbooks for inspiration. This easy roasted butternut squash with brown butter and sage recipe from Ina Garten’s Modern Comfort Food cookbook looked delicious. The roasting butternut squash and brown butter aroma was wonderful in my kitchen! The squash was so simple to make, tasted fantastic, and it’s such an easy holiday side dish.

Roasted Butternut Squash with Brown Butter and Sage

Squash:

• 1  large butternut squash (about 2 lbs), peeled, seeded, and sliced
• 1½ tbsp olive oil
• Sea salt and freshly cracked black pepper, to taste

Brown Butter:

• 3 tbsp unsalted butter
•  ½-1 tbsp fresh sage leaves, chopped, to taste
• Sea salt and freshly cracked pepper, to taste (about 1/4 tsp each)
• Pinch of crushed red pepper flakes, to taste
• Lemon zest

How to Make Roasted Butternut Squash with Brown Butter and Sage

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Peel, seed, and slice the butternut squash and place in a pile on the baking sheet.

Drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then spread the butternut squash out in an even layer.

Place into the oven to roast for 25-30 minutes, flipping them halfway through cooking time, until browned and tender.

Meanwhile, make the brown butter by melting the butter in a small saucepan 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 chopped sage, sea salt, freshly cracked black pepper, and crushed red pepper flakes.

Place the roasted butternut squash on a serving platter and spoon the brown butter and sage over the squash, then top with lemon zest. Serve immediately. Enjoy.

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Roasted Butternut Squash with Brown Butter and Sage

Course Side Dish, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Small Saucepan

Ingredients

Squash:

• 1 large butternut squash about 2 lbs, peeled, seeded, and sliced
• 1½ tbsp olive oil
• Sea salt and freshly cracked black pepper to taste

Brown Butter:

• 3 tbsp unsalted butter
• ½-1 tbsp fresh sage leaves chopped finely, to taste
• Sea salt and freshly cracked pepper to taste (about 1/4 tsp each)
• Pinch of crushed red pepper flakes to taste
• Lemon zest

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Peel, seed, and slice the butternut squash and place in a pile on the baking sheet.
• Drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then spread the butternut squash out in an even layer.
• Place into the oven to roast for 25-30 minutes, flipping them halfway through cooking time, until browned and tender.
• Meanwhile, make the brown butter by melting the butter in a small saucepan 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 chopped sage, sea salt, freshly cracked black pepper, and crushed red pepper flakes.
• Place the roasted butternut squash on a serving platter and spoon the brown butter and sage over the squash then top with lemon zest. Serve immediately. Enjoy.

I had mushrooms and leeks in the fridge so I grabbed a loaf of bread and some fresh herbs to make this simple mushroom and leek stuffing (technically known as mushroom and leek dressing since it wasn’t baked stuffed in a turkey chicken). My house smelled amazing while it baked and turned out to be moist and full of umami flavor with all the mushrooms, and I especially loved the crispy edges of the bread. This tasty mushroom and leek stuffing pairs nicely with Tuscan turkey roulade, turkey gravy, green bean casserole, garlic herb knots, and cranberry pomegranate sauce.

Mushroom and Leek Stuffing

Ingredients:

• 1 loaf of rustic French bread, torn or cut into 1-inch pieces
• ½ cup butter
• 8 oz button mushrooms, thickly sliced
• 4 oz shiitake mushrooms, thickly sliced
• 1 large leek, sliced, rinsed, and chopped
• 4 stalks of celery, diced
• ½ yellow onion, diced
• 4 cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• ¼ cup sage leaves, chopped
• ¼ cup heaping cup of fresh parsley, chopped
• 1-2 tsp fresh rosemary, chopped, to taste
• 1-2 tsp fresh thyme leaves, to taste
• 1½-2 cups vegetable broth, to taste, depending on the dryness of the bread   ***Chicken broth also works
• 2 eggs, well beaten
• 1 tbsp olive oil

The night before:

Tear or cut the bread into 1-inch cubes. Spread out on baking sheets and dry overnight.

How to Make Mushroom and Leek Stuffing

Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with butter or cooking spray.

Melt the butter in a large nonstick skillet over medium heat. Add the button mushrooms, shiitake mushrooms, leeks, celery, and onion to the skillet and cook, stirring often, for 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.

Place the dried French bread cubes into a large bowl. Pour the mushroom and leek mixture over the top along with the sage, parsley, rosemary, and thyme. Use your hands to toss until well coated.

Whisk together the vegetable broth and the eggs until well combined. Pour mixture over the stuffing and mix until evenly coated. The bread should feel pretty wet so add more broth if it feels dry. Side Note: The amount of broth you use will depend on how dense and dry your bread cubes are. 

Pour the stuffing into the prepared baking dish.  Side Note: If making ahead: Stop here, cover the dish with foil, and store in the refrigerator until ready to bake. 

Drizzle the top with the oil then cover and bake for 30 minutes.

Remove the foil and bake until golden brown and crisp around the edges, about 15-20 minutes. Serve and enjoy.

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Mushroom and Leek Stuffing

Course Side Dish, Sides

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Bread cube drying time 12 hours hours

Total Time 13 hours hours 10 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• 2 Baking sheets
• 9 x 13-inch Baking Dish
• Large skillet

Ingredients

• 1 loaf of rustic French bread torn or cut into 1-inch pieces
• ½ cup butter
• 8 oz button mushrooms thickly sliced
• 4 oz shiitake mushrooms thickly sliced
• 1 large leek sliced, rinsed, and chopped
• 4 stalks of celery diced
• ½ yellow onion diced
• 4 cloves of garlic minced
• Sea salt and freshly cracked pepper to taste
• ¼ cup sage leaves chopped
• ¼ cup heaping cup of fresh parsley chopped
• 1-2 tsp fresh rosemary chopped, to taste
• 1-2 tsp fresh thyme leaves to taste
• 1½-2 cups vegetable broth to taste, depending on the dryness of the bread ***chicken broth also works
• 2 eggs well beaten
• 1 tbsp olive oil

Instructions

• The night before: Tear or cut the bread into 1-inch cubes. Spread out on baking sheets and dry overnight.
• Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with butter or cooking spray.
• Melt the butter in a large nonstick skillet over medium heat. Add the button mushrooms, shiitake mushrooms, leeks, celery, and onion to the skillet and cook, stirring often, for 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
• Place the dried French bread cubes into a large bowl. Pour the mushroom and leek mixture over the top along with the sage, parsley, rosemary, and thyme. Use your hands to toss until well coated.
• Whisk together the vegetable broth and the eggs until well combined. Pour mixture over the stuffing and mix until evenly coated. The bread should feel pretty wet so add more broth if it feels dry. Side Note: The amount of broth you use will depend on how dense and dry your bread cubes are.
• Pour the stuffing into the prepared baking dish.  Side Note: If making ahead: Stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
• Drizzle the top with the oil then cover and bake for 30 minutes.
• Remove the foil and bake until golden brown and crisp around the edges, about 15-20 minutes. Serve and 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.

This is my go-to method for cooking broccoli and cauliflower because it’s quick and delicious. This easy roasted broccoli and cauliflower recipe paired nicely with oven-baked chicken breasts and garlic rice.

Roasted Broccoli and Cauliflower

Ingredients:

• 1½ cups broccoli, cut into same-sized florets
• 1½ cups cauliflower, cut into same-sized florets
• 1 tbsp olive oil
• Sea salt and freshly cracked pepper, to taste
• Crushed red pepper flakes, to taste
• 1½ tbsp butter, melted
• 1 large clove of garlic, minced

Serving:

• Lemon wedges
• Parmesan cheese, freshly grated, if desired

How to Make Roasted Broccoli and Cauliflower

Preheat the oven to 400 degrees.

Toss the broccoli and cauliflower florets with olive oil, sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste, until evenly coated.  Spread out into an even layer on a large baking sheet.

Roast for 15 minutes, tossing halfway through cooking time.

Mix the warm melted butter and garlic clove well. Carefully pour the garlic butter over the veggies, tossing to coat evenly, then continue to roast for 1 minute.

Remove from the oven and serve immediately with fresh lemon wedges and parmesan cheese, if desired.

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Roasted Broccoli and Cauliflower

Course Side Dish, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 1½ cups broccoli cut into same-sized florets
• 1½ cups cauliflower cut into same-sized florets
• 1 tbsp olive oil
• Sea salt and freshly cracked pepper to taste
• Crushed red pepper flakes to taste
• 1½ tbsp butter melted
• 1 large clove of garlic minced

Serving:

• Lemon wedges
• Parmesan cheese freshly grated, if desired

Instructions

• Preheat the oven to 400 degrees.
• Toss the broccoli and cauliflower florets with olive oil, sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste, until evenly coated.  Spread out into an even layer on a large baking sheet.
• Roast for 15 minutes, tossing halfway through cooking time.
• Mix the warm melted butter and minced garlic clove well.
• Carefully pour the garlic butter over the veggies, tossing to coat evenly, then continue to roast for 1 minute.
• Remove from the oven and serve immediately with fresh lemon wedges and parmesan cheese, if desired.

We love sweet all types of sweet potatoes but I thought they would be really tasty roasted with some of the Jamaican jerk seasoning I just made. The potatoes turned out crispy on the edges, creamy inside, and addictively sweet & spicy! These spicy jerk sweet potatoes make an excellent side dish for breakfast, lunch, or dinner.

Spicy Jerk Sweet Potatoes

Ingredients:

• 2 sweet potatoes, peeled and cut into bite-sized pieces
• 1½ tbsp olive oil
• 1 tbsp Jamaican jerk seasoning

How to Make Spicy Jerk Sweet Potatoes

Preheat the oven to 375 degrees.

Peel and dice the sweet potatoes then place in a large bowl. Add the olive oil, Jamaican jerk seasoning, and sea salt, to taste. Toss well to coat evenly.

Pour sweet potatoes onto a baking sheet and place in the oven to roast for 30-35 minutes, stirring halfway through bake time.

Remove from oven and serve immediately. Enjoy.

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Spicy Jerk Sweet Potatoes

Course Side Dish, Sides

Cuisine Jamaican

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 2 sweet potatoes peeled and cut into bite-sized pieces
• 1½ tbsp olive oil
• 1 tbsp Jamaican jerk seasoning (homemade or store-bought) (Click the link up above for the recipe)

Instructions

• Preheat the oven to 375 degrees.
• Peel and dice the sweet potatoes then place in a large bowl. Add the olive oil, Jamaican jerk seasoning, and sea salt, to taste. Toss well to coat evenly.
• Pour sweet potatoes onto a baking sheet and place in the oven to roast for 30-35 minutes, stirring halfway through bake time.
• Remove from oven and serve immediately. Enjoy.