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!

Print

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!

Grace was out of dog treats so I found an easy banana dog treats recipe on Three Olives Branch that I thought she would love. I followed the recipe as written but needed to add a little flour while rolling because it was too wet & sticky. These homemade oat, chia seed, and banana dog treats were a huge hit with Grace and she devoured them in seconds.

Banana Dog Treats

Ingredients:

• 3½ cups of old-fashioned oats
• 3 over-ripe bananas
• 1 tbsp chia seeds
• ½ tsp cinnamon

How to Make Homemade Banana Dog Treats

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Blend the 2½ cups of oats in a food processor until it’s a flour-like consistency. Place the ground oats in the large mixing bowl along with the remaining 1 cup of oats.

Mash the bananas very well, add to the oat mixture along with the chia seeds and cinnamon; mix until well combined.  Side Note: You may need to add more oats if the dough is too wet–you want the dough to hold together but not be sticky or wet. 

Roll out on a floured surface until ¼-inch thick, then using your desired cookie cutter, cut out the treat shapes, and place them on the prepared baking sheet.

Place into the oven to bake for 15-20 minutes, or until golden brown and crisp.

Remove from the oven and allow them to cool on the baking sheet for 10 minutes before moving them to a rack to finish cooling.

Homemade Banana Dog Treat Storing Options:

• Store in an airtight container at room temperature for 1 week.
• Store in an airtight container in the refrigerator for 2 weeks.
• Store in an airtight container in the freezer for up to two months.

I always store my homemade dog treats in the freezer and Grace enjoys her treats straight from the freezer.

Print

Banana Dog Treats

Course Dog Treats

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 34 treats +/- (depending on the dog cookie cutter size)

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Baking Sheet
• Dog Treat Cookie Cutter

Ingredients

• 3½ cups of old-fashioned oats
• 3 over-ripe bananas
• 1 tbsp chia seeds
• ½ tsp cinnamon

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Blend the 2½ cups of oats in a food processor until it's a flour-like consistency. Place the ground oats in the large mixing bowl along with the remaining 1 cup of oats.
• Mash the bananas very well then add to the oat mixture along with the chia seeds and cinnamon; mix until well combined.  Side Note: You may need to add more oats if the dough is too wet–you want the dough to hold together but not be sticky or wet.
• Roll out on a floured surface until ¼-inch thick, then using your desired cookie cutter, cut out the treat shapes, and place them on the prepared baking sheet.
• Place into the oven to bake for 15-20 minutes, or until golden brown and crisp.
• Remove from the oven and allow them to cool on the baking sheet for 10 minutes before moving them to a rack to finish cooling.

Homemade Banana Dog Treat Storing Options:

• I always store my homemade dog treats in the freezer and Grace enjoys them straight from the freezer.
• * Store in an airtight container at room temperature for 1 week.

  * Store in an airtight container in the refrigerator for 2 weeks.

  * Store in an airtight container in the freezer for up to two months.

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.

Print

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.

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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!

I found a chocolate banana cookies recipe on Two Peas and Their Pod that looked delicious and was a great way to use up a ripe banana that nobody wanted to eat. The cookies were super easy to throw together, and my family loved the soft centers, crisp edges, and rich and decadent flavor.

Chocolate Banana Cookies

Ingredients:

• 1¼ cups flour
• ½ cup unsweetened cocoa
• ½ tsp baking soda
• ½ tsp sea salt
• ½ cup unsalted butter, melted and slightly cooled
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ cup banana, mashed (1 ripe banana)
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips, divided
• Flaky sea salt, for sprinkling on cookies

How to Make Chocolate Banana Cookies

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Whisk together the flour, cocoa, baking soda, and salt in a medium bowl; set aside.

With a hand mixer, beat the melted butter, white sugar, and brown sugar in a large bowl until combined.

Add the mashed banana and mix until combined.

Add the egg yolk and vanilla and beat until creamy and smooth.

Add the dry ingredients and mix with a rubber spatula until combined–don’t overmix.

Stir in most of the chocolate chips.

Use a cookie scoop or spoon to scoop the dough into balls, about 2 tablespoons of dough per cookie.

Roll into a ball and place on the prepared baking sheet, about 2 inches apart.

Gently flatten the tops of the cookies with the palm of your hand.

Place the cookies in the oven and bake for 8-10 minutes or until set but still soft in the center.

Remove from the oven and immediately press a few chocolate chips onto the tops of each cookie and sprinkle them with flaky sea salt.

Let the cookies cool on the baking sheet for about 5 minutes and then transfer them to a cooling rack to cool completely. Serve with ice-cold milk (if desired) and enjoy.

Print

Chocolate Banana Cookies

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 18 Cookies +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Hand mixer

Ingredients

• 1¼ cups flour
• ½ cup unsweetened cocoa
• ½ tsp baking soda
• ½ tsp sea salt
• ½ cup unsalted butter melted and slightly cooled
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ cup banana mashed (1 ripe banana)
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips divided
• Flaky sea salt for sprinkling on cookies

Instructions

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• Whisk together the flour, cocoa, baking soda, and salt in a medium bowl; set aside.
• With a hand mixer, beat the melted butter, white sugar, and brown sugar in a large bowl until combined.
• Add the mashed banana and mix until combined.
• Add the egg yolk and vanilla and beat until creamy and smooth.
• Add the dry ingredients and mix with a rubber spatula until combined–don’t overmix.
• Stir in most of the chocolate chips.
• Use a cookie scoop or spoon to scoop the dough into balls, about 2 tablespoons of dough per cookie.
• Roll into a ball and place on the prepared baking sheet, about 2 inches apart.
• Gently flatten the tops of the cookies with the palm of your hand.
• Place the cookies in the oven and bake for 8-10 minutes or until set but still soft in the center.
• Remove from the oven and immediately press a few chocolate chips onto the tops of each cookie and sprinkle them with flaky sea salt.
• Let the cookies cool on the baking sheet for about 5 minutes and then transfer them to a cooling rack to cool completely. Serve with ice-cold milk (if desired) and 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.

Print

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.

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CHICKEN THIGH RECIPES

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!

Print

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!

We visited family in Idaho over the holidays, and my sister-in-law made us the best apple crisp recipe from Belle of the Kitchen for dessert. The classic old-fashioned apple crisp was full of cinnamon apples and topped with a decadent oat and brown sugar topping and it was rich, decadent, and very delicious. I knew my kids would love it so I made it for them when we returned home and they enjoyed it warm served with vanilla ice cream. Thanks for the recipe, Trina!

Apple Crisp

Oat Topping:

• 1/2 cup flour
• 1/3 cup old-fashioned oats
• 2/3 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted

Apple Filling:

• 5½-6 cups Honeycrisp apples, sliced into same-sized pieces (about 5 large apples)
• 1/2 cup granulated white sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

How to Make an Apple Crisp

Preheat the oven to 350 degrees. Grease a deep baking dish with butter.

Make the oat topping by combining the flour, oats, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and stir until well-coated and crumbly.

Make the apple filling by combining the sliced apples with the sugar, vanilla, and cinnamon in a large bowl and mix until the apples are evenly coated.

Pour the cinnamon apples into the prepared baking dish. Sprinkle the oat topping evenly over the top of the apples.

Bake the apple crisp for 45-55 minutes (depending on the thickness of your slices), until the fruit is soft and the topping is golden brown.

Remove from the oven and allow the apple crisp to cool slightly before serving.

Serve warm with vanilla ice cream or whipped cream, if desired. Enjoy!

Print

Apple Crisp

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Adapted by Pam - For the Love of Cooking / Original by Belle of the Kitchen

Equipment

• Large Deep Baking Dish

Ingredients

Oat Topping:

• ½ cup flour
• ⅓ cup old-fashioned oats
• ⅔ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ cup unsalted butter melted

Apple Filling:

• 5½-6 cups Honeycrisp apples sliced into same-sized pieces (about 5 large apples)
• ½ cup granulated white sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon

Instructions

• Preheat the oven to 350 degrees. Grease a deep baking dish with butter.
• Make the oat topping by combining the flour, oats, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and stir until well-coated and crumbly.
• Make the apple filling by combining the sliced apples with the sugar, vanilla, and cinnamon in a large bowl and mix until the apples are evenly coated.
• Pour the cinnamon apples into the prepared baking dish. Sprinkle the oat topping evenly over the top of the apples.
• Bake the apple crisp for 45-55 minutes (depending on the thickness of your slices), until the fruit is soft and the topping is golden brown.
• Remove from the oven and allow the apple crisp to cool slightly before serving.
• Serve warm with vanilla ice cream or whipped cream, if desired. Enjoy!