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.

Print

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.

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

Vegetable Noodle Stir Fry

Stir Fry Sauce:

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

Stir Fry Ingredients:

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

Serving:

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

How to Make a Vegetable Noodle Stir Fry

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

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

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

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

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

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

Print

Vegetable Noodle Stir Fry

Course Main

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

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

Ingredients

Stir Fry Sauce:

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

Stir Fry Ingredients:

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

Serving:

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

Instructions

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

I saw this easy skillet chicken thighs recipe on Two Peas and Their Pod that looked so delicious and I happened to have everything on hand. I love that! I had to finish cooking the chicken in the oven because I used bone-in & skin on thighs & I used dry thyme instead of fresh; otherwise, I followed the recipe as written. The chicken was tender and juicy and the sauce was creamy, garlicky and so tasty. These easy skillet chicken thighs paired nicely with some garlic rice and garlic roasted tomatoes.

Easy Skillet Chicken Thighs

Chicken Ingredients:

• 5 chicken thighs, bone-in, skin-on
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp olive oil

Garlic Cream Sauce:

• 1 tbsp butter
• 1 small shallot, minced
• 3 cloves of garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp fresh lemon juice, or more to taste
• 1/3 cup heavy cream
• Sea salt and freshly cracked pepper, to taste
• Fresh parsley, finely chopped (for serving)

How to Make Easy Skillet Chicken Thighs

Preheat the oven to 375 degrees.

Make the seasoning blend by combining the garlic powder, onion powder, paprika, and dried thyme together in a small bowl; mix well. Sprinkle evenly on both sides of the chicken thighs.

Next, season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.

Cook the chicken by heating the olive oil in an oven proof large cast iron skillet over medium-high heat. Once HOT, add the chicken thighs skin side down and cook, without touching the chicken, for 5 minutes. Flip the chicken over and place the skillet into the preheated oven and cook for 20-25 minutes, or until the chicken is cooked through. Remove from the oven and place the chicken on a plate; set aside.

Make the sauce by discarding all but 1 tablespoon of chicken grease out of the skillet, but don’t wipe the skillet. Add the butter and heat the skillet over medium heat.

Add the shallot and cook, stirring often, for 2 minutes. Add the garlic and crushed red pepper flakes, and cook, stirring constantly for 30 seconds.

Add the chicken broth and lemon juice and bring to a boil; reduce the heat and simmer for 3-5 minutes.

Add the heavy cream and simmer for another 2-3 minutes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.

Nestle the chicken and their juices back into the skillet, skin side up. Simmer for another 3-5 minutes. Sprinkle the top with fresh parsley and serve. Enjoy.

Print

Easy Skillet Chicken Thighs

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Original by Two Peas and Their Pod

Equipment

• Ovenproof Large Cast Iron Skillet

Ingredients

Chicken Ingredients:

• 5 chicken thighs bone-in, skin-on
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp dried thyme
• Sea salt and freshly cracked pepper to taste
• 1 tbsp olive oil

Garlic Cream Sauce:

• 1 tbsp butter
• 1 small shallot minced
• 3 cloves of garlic minced
• ¼ tsp crushed red pepper flakes
• ½ cup chicken broth
• 1 tbsp fresh lemon juice or more to taste
• ⅓ cup heavy cream
• Sea salt and freshly cracked pepper to taste
• Fresh parsley finely chopped (for serving)

Instructions

• Preheat the oven to 375 degrees.
• Make the seasoning blend by combining the garlic powder, onion powder, paprika, and dried thyme together in a small bowl; mix well. Sprinkle evenly on both sides of the chicken thighs.
• Next, season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
• Cook the chicken by heating the olive oil in an oven proof large cast iron skillet over medium-high heat. Once HOT, add the chicken thighs skin side down and cook, without touching the chicken, for 5 minutes.
• Flip the chicken over and place the skillet into the preheated oven and cook for 20-25 minutes, or until the chicken is cooked through.
• Remove from the oven and place the chicken on a plate; set aside.
• Make the sauce by discarding all but 1 tablespoon of chicken grease out of the skillet, but don't wipe the skillet. Add the butter and heat the skillet over medium heat.
• Add the shallot and cook, stirring often, for 2 minutes. Add the garlic and crushed red pepper flakes, and cook, stirring constantly for 30 seconds.
• Add the chicken broth and lemon juice and bring to a boil; reduce the heat and simmer for 3-5 minutes.
• Add the heavy cream and simmer for another 2-3 minutes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.
• Finish the chicken by nestling the chicken thighs and their juices back into the skillet, skin side up. Simmer for another 3-5 minutes. Sprinkle the top with fresh parsley and serve. Enjoy.

This chicken mole is a labor of love but worth the time and effort! The chicken turned out tender and flavorful after baking in the intensely flavored homemade Mexican mole sauce. I served this rich and delicious chicken mole with tortillas, garlic rice, pickled red onions, radish slices, fresh cilantro, sour cream, and plenty of lime wedges. We all thought this meal was delicious and I had so much fun trying a recipe that is far out of my comfort zone.

Chicken Mole

Ingredients:

• 1 tbsp olive oil
• 1 1/2 lbs chicken thighs, boneless and skinless
• Chili powder, to taste
• Cumin, to taste
• Coriander, to taste
• Garlic powder, to taste
• Sea salt and freshly cracked pepper, to taste
• 2 cups homemade mole sauce
• 1/4 cup chicken broth

Garnish:

• Toasted sesame seeds
• Fresh cilantro leaves

Serving:

• Garlic rice
• Pickled red onions
• Warm tortillas
• Radishes, sliced
• Sour cream
• Lime wedges

How to Make Chicken Mole

Make the homemade mole sauce (the recipe makes 4 cups of mole sauce and you’ll need 2 cups for this recipe).

Prepare the pickled red onions, set in the refrigerator until needed.

Make the garlic rice, if desired.

Preheat the oven to 375 degrees.

Heat the olive oil in a large cast iron skillet or oven proof skillet over medium-high heat.

Season each side of the chicken thighs with a bit of chili powder, cumin, coriander, garlic powder, sea salt, and freshly cracked pepper, to taste.

Sear the chicken in the HOT skillet until golden brown on both sides. Remove the chicken thighs from the skillet and place them on a plate.

Add the 2 cups of mole sauce and 1/4 cup of chicken broth to the the skillet and whisk to combine. Nestle the chicken and their juices into the sauce, making sure they are all well-coated.

Cover with a lid and place into the oven to bake until the thighs are cooked all the way through, ( 165 degrees F), about 20-25 minutes.

Sprinkle the top with toasted sesame seeds and fresh cilantro leaves.

Serve with garlic rice, pickled red onions, warm tortillas, radish slices, sour cream, and lime wedges. Enjoy!

Print

Chicken Mole

Course Main

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cook & Prep Time excludes the time to make mole sauce 1 minute minute

Total Time 51 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Inspired by Feasting at Home

Equipment

• Large Cast Iron Skillet with Lid or an Ovenproof Skillet or Dutch Oven with a Lid

Ingredients

Ingredients:

• 1 tbsp olive oil
• 1 ½ lbs chicken thighs boneless and skinless
• Chili powder to taste
• Cumin to taste
• Coriander to taste
• Garlic powder to taste
• Sea salt and freshly cracked pepper to taste
• 2 cups homemade mole sauce
• ¼ cup chicken broth

Garnish:

• Toasted sesame seeds
• Fresh cilantro leaves

Serving:

• Garlic rice
• Pickled red onions
• Warm tortillas
• Radishes sliced
• Sour cream
• Lime wedges

Instructions

• Make the homemade mole sauce (the recipe makes 4 cups of mole sauce and you'll need 2 cups for this recipe). *See the recipe link up above.

  Side Note: You can make the sauce the ahead of time, which is what I did.
• Prepare the pickled red onions, set in the refrigerator until needed. *See the recipe link up above.
• Make the garlic rice, if desired. *See the recipe link up above.
• Preheat the oven to 375 degrees.
• Heat the olive oil in a large cast iron skillet or oven proof skillet over medium-high heat.
• Season each side of the chicken thighs with a bit of chili powder, cumin, coriander, garlic powder, sea salt, and freshly cracked pepper, to taste.
• Sear the chicken in the HOT skillet until golden brown on both sides. Remove the chicken thighs from the skillet and place them on a plate.
• Add the 2 cups of mole sauce and 1/4 cup of chicken broth to the the skillet and whisk to combine. Nestle the chicken and their juices into the sauce, making sure they are all well-coated.
• Cover with a lid and place into the oven to bake until the thighs are cooked all the way through, ( 165 degrees F), about 20-25 minutes.
• Sprinkle the top with toasted sesame seeds and fresh cilantro leaves.
• Serve with garlic rice, pickled red onions, warm tortillas, radish slices, sour cream, and lime wedges. Enjoy!

I fell in love with Mexican mole sauces a few years ago after my dear friend ordered chicken mole enchiladas while out for lunch. I was so intrigued by the sauce’s rich, complex, smoky, sweet, spicy, chocolatey, and peanutty flavors! Mexican mole sauces are known for their rich deep color, depth of intense flavors, and velvety smooth texture. I have been intimidated to try making a homemade mole sauce until I recently found this authentic Mexican mole sauce recipe (also known as mole negro or black mole sauce) on Feasting at Home, that looked delicious and used ingredients I knew I could find at my grocery store. This recipe was a labor of love and took some time, but it was totally worth it!

Homemade Mole Sauce

Ingredients:

• 6 dried chilies (2 varieties, medium-heat, dark in color), I used chilies negros and ancho,  *See Notes
• 4 cups chicken or vegetable broth
• 1 cup seedless prunes, (or dark raisins)
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 6-10 cloves of garlic, smashed
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1-2 canned chipotle peppers, (seeds removed), plus 1 tbsp adobo sauce (the “juice” from the chipotle can), optional
• Sea salt and freshly cracked pepper, to taste
• 1/4 cup peanut butter (or substitute almond butter, tahini paste, or cashew butter)
• 1 1/2-2 oz dark chocolate (bittersweet or semi-sweet)

Serving:

• Toasted sesame seeds
• Fresh cilantro, chopped
• Fresh lime wedges

How to Make Homemade Mole Sauce

Prepare the chilies by cutting or tearing the dried chilies apart, discarding the seeds and stems.

Toast the chilies by placing them in a dry large cast iron skillet over medium heat until they have a light sheen and begin to release their oils, about 3-4 minutes.

Soak the chilies by removing them from the cast iron skillet and into a large pot over medium-high heat.

Add the broth and bring to a boil, cover, reduce to low and simmer covered for 15 minutes.

Add the prunes, stir, cover, and simmer on low for 10 minutes. Turn off the heat and set aside to cool.

Meanwhile, cook the aromatics while the chilies/prunes are simmering, by heating the olive oil in the large cast iron skillet over medium heat.

Add the onions and smashed garlic cloves and cook, stirring often for 10-15 minutes, until deeply golden brown.

Toast the spices by adding the chili powder, cumin, coriander, oregano, cinnamon, nutmeg, and cloves to the cast iron skillet and cook with the onions and garlic, for 2 more minutes, stirring often. Remove from the heat and set aside to cool.

Blend the mixture by placing the cooled chilies, prunes, and their cooking liquid into a blender along with the onion and spice mixture. Add the chipotle peppers and the adobo juice if you are using.

Blend until very smooth, scraping down the sides. Side Note: Add more broth if you need to loosen the mixture to blend it better. 

Once silky smooth, pour the sauce back into the large cast iron skillet and heat it over low heat.

Finish the sauce by adding the chocolate and peanut butter to the mole sauce.

Once the chocolate is fully melted, taste and season with sea salt and freshly cracked pepper, to taste.  Adjust seasoning to your liking. Side Note: If you want a thinner sauce (for enchiladas, etc.), add more broth or water to desired constancy; whisk well. 

Serve mole sauce with toasted sesame seeds, fresh cilantro, and lots of lime wedges. Enjoy.

Storing: Mole Sauce can be stored in an airtight container for up to four days in the refrigerator or in the freezer for up to 6 months.

Print

Homemade Mole Sauce

Course Condiment

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 cups

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet
• Large pot

Ingredients

• 6 dried chilies 2 varieties, medium-heat, dark in color, I used chilies negros and ancho, *See Notes
• 4 cups chicken or vegetable broth
• 1 cup seedless prunes (or dark raisins)
• 2 tbsp olive oil
• 1 large yellow onion diced
• 6-10 cloves of garlic smashed
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1-2 canned chipotle peppers (seeds removed), plus 1 tbsp adobo sauce (the "juice" from the chipotle can), optional
• Sea salt and freshly cracked pepper to taste
• ¼ cup peanut butter or substitute almond butter, tahini paste, or cashew butter
• 1 1/2-2 oz dark chocolate bittersweet or semi-sweet (I used semi-sweet)

Serving:

• Toasted sesame seeds
• Fresh cilantro chopped
• Fresh lime wedges

Instructions

• Prepare the chilies by cutting or tearing the dried chilies apart, discarding the seeds and stems.
• Toast the chilies by placing them in a dry large cast iron skillet over medium heat until they have a light sheen and begin to release their oils, about 3-4 minutes.
• Soak the chilies by removing them from the cast iron skillet and into a large pot over medium-high heat.
• Add the broth and bring to a boil, cover, reduce to low and simmer covered for 15 minutes.
• Add the prunes, stir, cover, and simmer on low for 10 minutes. Turn off the heat and set aside to cool.
• Meanwhile, cook the aromatics while the chilies/prunes are simmering, by heating the olive oil in the large cast iron skillet over medium heat. Add the onions and smashed garlic cloves and cook, stirring often for 10-15 minutes, until deeply golden brown.
• Toast the spices by adding the chili powder, cumin, coriander, oregano, cinnamon, nutmeg, and cloves to the cast iron skillet and cook with the onions and garlic, for 2 more minutes, stirring often. Remove from the heat and set aside to cool.
• Blend the mixture by placing the cooled chilies, prunes, and their cooking liquid into a blender along with the onion and spice mixture. Add the chipotle peppers and the adobo juice if you are using.
• Blend until very smooth, scraping down the sides. Side Note: Add more broth if you need to loosen the mixture to blend it better.
• Once silky smooth, pour the sauce back into the large cast iron skillet and heat it over low heat.
• Finish the sauce by adding the chocolate and peanut butter to the mole sauce. Once the chocolate is fully melted, taste and season with sea salt and freshly cracked pepper, to taste.  Adjust seasoning to your liking! Side Note: If you want a thinner sauce (for enchiladas, etc.), add more broth or water to desired constancy; whisk well.
• Serve mole sauce with toasted sesame seeds, fresh cilantro, and lots of lime wedges. Enjoy.
• Storing: Mole Sauce can be stored in an airtight container for up to four days in the refrigerator or in the freezer for up to 6 months. 

Notes

*Types of Dried Chilies: Chilies Negros, Ancho, Mulato, Guajillo, Morita, Pasilla, cascabel, or Chipotle.

Using a variety of chilies will give the sauce a deeper flavor and complexity

I love making quick side dish recipes like this stir fried asparagus often. This cooking method works for loads of different types of veggies and it’s always gets food on the table fast. We all enjoyed this spicy asparagus and it paired nicely with sticky Asian ribs and garlic rice.

Stir Fried Spicy Asparagus

Ingredients:

• 2 tsp vegetable oil
• 2 tsp sesame oil
• 1 lb thin asparagus spears, woody ends remove and sliced into thirds at an angle
• 1/4-1/2 tsp crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 clove of garlic, minced
• 1 tsp fresh ginger, paste or finely minced
• 1 tsp soy sauce
• 1 tbsp fresh cilantro, chopped
• Toasted sesame seeds

How to Make Stir Fried Spicy Asparagus

Heat a wok or large cast iron skillet over medium-high heat until HOT.

Add the oil and wait until it is shimmering, then add the asparagus, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Cook, stirring constantly, for 2-3 minutes, or until the asparagus is crisp-tender and bright green.

Add the garlic, ginger, and soy sauce and cook, stirring constantly, for 1 minute. Pour into a serving bowl and top with chopped cilantro and toasted sesame seeds. Serve immediately. Enjoy.

Print

Stir Fried Spicy Asparagus

Course Side Dish, Sides

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Wok or Large Cast Iron Skillet

Ingredients

• 2 tsp vegetable oil
• 2 tsp sesame oil
• 1 lb thin asparagus spears woody ends remove and sliced into thirds at an angle
• 1/4-1/2 tsp crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste
• 1 clove of garlic minced
• 1 tsp fresh ginger paste or finely minced
• 1 tsp soy sauce
• 1 tbsp fresh cilantro chopped
• Toasted sesame seeds

Instructions

• Heat a wok or large cast iron skillet over medium-high heat until HOT.
• Add the oil and wait until it is shimmering, then add the asparagus, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Cook, stirring constantly, for 2-3 minutes, or until the asparagus is crisp-tender and bright green.
• Add the garlic, ginger, and soy sauce and cook, stirring constantly, for 1 minute.
• Pour into a serving bowl and top with chopped cilantro and toasted sesame seeds. Serve immediately. Enjoy.

I made this easy skillet potato hash with mushrooms and bacon recipe because I had a major craving for potatoes and eggs recently. I cooked every ingredient separately, and even though it takes a little more time, I think it makes the hash extra delicious because nothing gets overcooked. I served this delicious skillet potato hash with a couple simply steamed eggs but these potatoes also pair well with scrambled eggs, omelets, benedicts, coddled eggs, or soft boiled eggs. This delicious hash isn’t just for breakfast, it also pairs very well with steaks, roasted chicken, and pork chops.

Skillet Potato Hash with Mushrooms and Bacon

Ingredients:

• 3 pieces of bacon
• 1/2 yellow onion, chopped
• Sea salt and freshly cracked black pepper, to taste
• 8-10 button mushrooms, quartered
• 1 tbsp butter
• 1 tbsp olive oil
• 2 russet potatoes, scrubbed, and diced into 1-inch cubes (I left unpeeled but you can peel if you prefer)
• Garlic powder, to taste
• Paprika, to taste
• Cayenne pepper, to taste, if desired
• 1 clove of garlic, minced
• 2 green onions, sliced

How to Make Skillet Potato Hash with Mushrooms and Bacon

Heat a large cast iron skillet (or large nonstick skillet) over medium-high heat. Add the bacon and cook, flipping occasionally, until both sides are cooked through and crisp, about 5-7 minutes. Set the bacon on paper towels to drain grease then chop into bits; set aside until needed.

Remove & reserve all but 1 tablespoon of the bacon grease from the large cast iron skillet. Add the onion and cook over medium-high heat, stirring occasionally until tender, about 5 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove the onions from the skillet to a bowl; set aside.

Add another tablespoon of the reserved bacon grease to the same large skillet, then add the mushrooms. Cook, stirring occasionally until golden brown, about 5 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove the mushrooms from the skillet and add to the bowl with the onions; set aside until needed.

By now you are probably out of bacon grease so add the butter and olive oil to the cast iron skillet over medium-high heat. Add the diced potatoes then season well with sea salt, freshly cracked pepper, garlic powder, paprika, and cayenne pepper, to taste. Toss to coat evenly in the skillet and cook, stirring occasionally, for 18-20 minutes, or until the potatoes are golden brown with crisp edges and fork tender.

Add the mushrooms and onions back to the cast iron skillet and cook, tossing to evenly incorporate them into the potatoes and get warmed through, about 2-3 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute. Taste the mixture and re-season if needed.

Remove the cast iron skillet from the heat and top with green onions and bacon bits. Serve immediately and enjoy.

Print

Skillet Potato Hash with Mushrooms and Bacon

Course Breakfast, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 2 - 3

Author Pam - For the Love of Cooking

Equipment

• Large Cast Iron Skillet or Large Nonstick Skillet

Ingredients

• 3 pieces of bacon
• ½ yellow onion chopped
• Sea salt and freshly cracked black pepper to taste
• 8-10 button mushrooms quartered
• 1 tbsp butter
• 1 tbsp olive oil
• 2 russet potatoes scrubbed, and diced into 1-inch cubes (I left unpeeled but you can peel if you prefer)
• Garlic powder to taste
• Paprika to taste
• Cayenne pepper to taste, if desired
• 1 clove of garlic minced
• 2 green onions sliced

Instructions

• Heat a large cast iron skillet (or large nonstick skillet) over medium-high heat. Add the bacon and cook, flipping occasionally, until both sides are cooked through and crisp, about 5-7 minutes. Set the bacon on paper towels to drain grease then chop into bits; set aside until needed.
• Remove & reserve all but 1 tablespoon of the bacon grease from the large cast iron skillet. Add the onion and cook over medium-high heat, stirring occasionally until tender, about 5 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove the onions from the skillet to a bowl; set aside.
• Add another tablespoon of the reserved bacon grease to the same large skillet, then add the mushrooms. Cook, stirring occasionally until golden brown, about 5 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove the mushrooms from the skillet and add to the bowl with the onions; set aside until needed.
• By now you are probably out of bacon grease so add the butter and olive oil to the cast iron skillet over medium-high heat. Add the diced potatoes then season well with sea salt, freshly cracked pepper, garlic powder, paprika, and cayenne pepper, to taste. Toss to coat evenly in the skillet and cook, stirring occasionally, for 18-20 minutes, or until the potatoes are golden brown with crisp edges and fork tender.
• Add the mushrooms and onions back to the cast iron skillet and cook, tossing to evenly incorporate them into the potatoes and get warmed through, about 2-3 minutes.
• Add the minced garlic and cook, stirring constantly, for 1 minute. Taste the mixture and re-season if needed.
• Remove the cast iron skillet from the heat and top with green onions and bacon bits. Serve immediately and enjoy.

I made this delicious skillet apple crisp in honor of my dad’s birthday and I’d like to think he would have loved it. This is the third year since he passed away and we all sure miss him dearly! Each year I make one of his favorite meals to honor him on his birthday, whether it’s chipped beef on toast, king crab legs, and/or prime rib. This year, I decided to make him a dessert, and since he loved apple desserts, I made this America’s Test Kitchen recipe for a skillet apple crisp. It was a fun recipe to make and a nice way to spend the day reminiscing and thinking about my dad. This tasty skillet apple crisp was a big hit with my whole family, especially my daughter.

Skillet Apple Crisp

Oat Topping:

• 3/4 cup old-fashioned rolled outs (you can use also quick cooking oats)
• 3/4 cup flour
• 3/4 cup pecans, chopped fine
• 1/2 cup light brown sugar
• 1/4 cup white sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp table salt
• 8 tbsp, unsalted butter, melted

Apple Filling:

• 3 lbs honeycrisp or golden delicious apples, peeled, cored, halved, and cut into 1/2-inch-thick pieces (6-7 apples)
• 1/4 cup white sugar
• 1/2 tsp ground cinnamon
• 1 cup apple cider
• 2 tsp fresh lemon juice
• 2 tbsp unsalted butter

How to Make a Skillet Apple Crisp

Preheat the oven to 450 degrees. Line a baking sheet with foil.

Make the oat topping by combining the oats, flour, pecans, brown sugar, white sugar, cinnamon, and salt together in a bowl; mix well. Drizzle in the melted butter and mix until the mixture is thoroughly moistened and crumbly.; set aside until needed.

Toss the apples, sugar, and cinnamon together in a bowl until evenly coated; set aside until needed. Side Note: ATK says not to use Granny Smith apples for this recipe. 

Cook the apple cider in a 12-inch cast iron skillet over medium-high heat for 5-7 minutes, until reduced to 1/2 cup. Transfer the reduced apple cider into a bowl and stir in the lemon juice; set aside until needed.

Cook the apples by heating the butter in the now empty 12-inch cast iron skillet over medium-high heat. Add the apples and cook, stirring occasionally, for 12-14 minutes, until softened a bit, Side Note: Do not fully cook the apples, they will finish cooking in the oven. 

Place the cast iron skillet on the prepared baking sheet.

Pour the reduced apple cider on the apples and stir to evenly coat them.

Sprinkle clumps of the oat topping evenly over the apples.

Bake the apple crisp in the oven for 15-20 minutes, or until golden brown.

Set the cast iron skillet on a wire rack to cool for 15 minutes before serving with ice cream, whipped cream, or as is. Enjoy.

Print

Skillet Apple Crisp

Caramelized apples, warm spices and a crispy oat topping makes this skillet apple crisp a crowd favorite. 

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 to 8

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

Equipment

• Baking Sheet
• 12-inch Cast Iron Skillet

Ingredients

Oat Topping:

• ¾ cup old-fashioned rolled outs you can also use quick cooking oats
• ¾ cup flour
• ¾ cup pecans chopped fine
• ½ cup light brown sugar
• ¼ cup white sugar
• ½ tsp ground cinnamon
• ½ tsp table salt
• 8 tbsp unsalted butter, melted

Apple Filling:

• 3 lbs honeycrisp or golden delicious apples peeled, cored, halved, and cut into 1/2-inch-thick pieces (6-7 apples) (ATK says not to use Granny Smith apples for this recipe)
• ¼ cup white sugar
• ½ tsp ground cinnamon
• 1 cup apple cider
• 2 tsp fresh lemon juice
• 2 tbsp unsalted butter

Instructions

• Preheat the oven to 450 degrees. Line a baking sheet with foil.
• Make the oat topping by combining the oats, flour, pecans, brown sugar, white sugar, cinnamon, and salt together in a bowl; mix well. Drizzle in the melted butter and mix until the mixture is thoroughly moistened and crumbly; set aside until needed.
• Toss the apples, sugar, and cinnamon together in a bowl until evenly coated; set aside until needed. Side Note: ATK says not to use Granny Smith apples for this recipe.
• Cook the apple cider in a 12-inch cast iron skillet over medium-high heat for 5-7 minutes, until reduced to 1/2 cup. Transfer the reduced apple cider into a bowl and stir in the lemon juice; set aside until needed.
• Cook the apples by heating the butter in the now empty 12-inch cast iron skillet over medium-high heat. Add the apples and cook, stirring occasionally, for 12-14 minutes, until softened a bit. Side Note: Do not fully cook the apples, they will finish cooking in the oven.
• Place the cast iron skillet on the prepared baking sheet.
• Pour the reduced apple cider on the apples and stir to evenly coat them.
• Sprinkle clumps of the oat topping evenly over the apples.
• Bake the apple crisp in the oven for 15-20 minutes, or until golden brown.
• Set the cast iron skillet on a wire rack to cool for 15 minutes before serving with ice cream, whipped cream, or as is. Enjoy.

A garlic butter roast chicken is simple and delicious comfort food at it’s best! We are finally having some cooler weather so I decided to try a recipe I found on Café Delites that sounded so delicious and comforting. My family all loved how delicious the house smelled while this chicken roasted and it tasted just as amazing. I served this chicken with creamy mashed potatoes, roasted carrots, and a steamed artichoke and we all really enjoyed the meal.

Garlic Butter Roast Chicken

Ingredients: 

• 4 lb whole chicken, at room temperature, giblets & neck removed
•  1/4 cup dry white wine
• 3 tbsp butter, melted
• 3 tbsp olive oil
• 1 lemon, halved (divided)
• 3 cloves of garlic, minced
• 2 tbsp fresh parsley plus 3 sprigs, divided
• Sea salt and freshly cracked black pepper, to taste
• 3 garlic cloves, smashed
• 3 sprigs of fresh rosemary

Preheat oven to 425 degrees. Coat a large cast iron skillet or roasting pan with cooking spray.

Discard neck from inside the cavity and pat dry with paper towels.

Combine the white wine, melted butter, olive oil, lemon juice, minced garlic, and 2 tbsp fresh parsley; mix until well combined.

Pour the mixture all over the chicken, under the skin of the breast meat, and inside the cavity. Season the whole chicken liberally on the outside and inside the cavity with sea salt and freshly cracked black pepper, to taste.

Tie legs together with kitchen string. Place breast-side up into the cast iron skillet or roasting pan.

Place into the oven to roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear, and a meat thermometer inserted into the thickest part of the chicken thigh reaches the temperature of 170 degrees.

Remove from the oven and allow to rest for 10 minutes before carving and serving. Serve the roasted chicken, drizzled with pan juices and remaining lemon half cut into wedges.

Print

Garlic Butter Roast Chicken

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Original by Café Delites

Equipment

• Cast Iron Skillet or Roasting Pan
• Meat Thermometer

Ingredients

• 4 lb whole chicken at room temperature giblets and neck removed from cavity dry
• ¼ cup dry white wine
• 3 tbsp butter melted
• 3 tbsp olive oil
• 1 lemon halved
• 3 garlic cloves minced
• 2 tbsp fresh parsley plus 3 sprigs divided
• Sea salt and freshly cracked black pepper to taste
• 3 garlic cloves smashed
• 3 fresh whole rosemary sprigs

Instructions

• Preheat oven to 425 degrees. Coat a large cast iron skillet or roasting pan with cooking spray.
• Discard neck from inside the cavity and pat dry with paper towels.
• Combine the white wine, melted butter, olive oil, lemon juice, minced garlic, and 2 tbsp fresh parsley; mix until well combined.
• Pour the mixture evenly all over the chicken, under the skin of the breast meat, and inside the cavity.
• Season the whole chicken liberally on the outside and inside the cavity with sea salt and freshly cracked black pepper, to taste.
• Stuff the smashed garlic into the chicken cavity along with the rosemary sprigs, parsley sprigs, and the squeezed lemon halve.
• Tie legs together with kitchen string. Place breast-side up into the cast iron skillet or roasting pan.
• Place into the oven to roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear, and a meat thermometer inserted into the thickest part of the chicken thigh reaches the temperature of 170 degrees.
• Remove from the oven and allow to rest for 10 minutes before carving and serving.
• Serve the roasted chicken, drizzled with pan juices and remaining lemon half cut into wedges.

We’ve had cold and rainy weather around here lately which always has me craving comfort food. My idea of comfort food is a classic roast chicken with shallots,  creamy mashed potatoes, gravy, and roasted veggies. I adapted the recipe from My Recipes by roasting the chicken on top of a bunch of small shallots because I had them on hand and they turned out SO tender and delicious. This recipe is a keeper and I’ll be making it again soon.

Classic Roast Chicken

Ingredients

• 8-10 small shallots, peeled & halved lengthwise
• 1 tbsp butter
• 2 tsp olive oil
• 2-3 cloves of garlic, minced
• 1½ tsp fresh thyme leaves, chopped
• 1 tsp paprika
• 1 tsp ground coriander
• ¾ tsp kosher salt
• ¼ tsp freshly cracked black pepper
• 4 lb chicken
• ½ lemon, cut into wedges
• 3 fresh thyme sprigs

How to Make a Classic Roast Chicken

Preheat the oven to 350 degrees.

Peel the shallots and cut them in half lengthwise then place them in a large cast iron skillet. Side Note: To peel the shallots easily, place them in a small bowl and cover them with boiling water. Allow them to steep for a few minutes then easily cut and remove the skins. 

Combine the butter, olive oil, garlic, fresh thyme, paprika, coriander, salt, and freshly cracked black pepper in a small bowl. Mix well.

Discard any giblets from the chicken. Very carefully, loosen the skin from the breasts by inserting fingers gently under the skin.

Rub the butter/seasoning mixture under loosened skin, over the flesh, and also on top of the skin over the entire bird. Tie end legs together with twine. Lift wing tips up and over the back; tuck them under the chicken and place the bird on top of the shallots in the cast iron skillet. Add the lemon wedges and thyme sprigs into the cavity of the chicken.

Place into the oven and bake at 350 degrees for 45 minutes. Increase the oven temperature to 450 degrees (do not remove the chicken); bake at 450 degrees for 15 minutes, or until a meat thermometer inserted in the thickest part of the leg registers 165 degrees. Remove from the oven and allow the chicken to rest for 10 minutes before carving. Enjoy.

Print

Classic Roast Chicken

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 - 6

Author Adapted by Pam - For the Love of Cooking / Original by My Recipes

Equipment

• Large cast iron skillet

Ingredients

• 8-10 small shallots, peeled & halved lengthwise
• 1 tbsp butter
• 2 tsp olive oil
• 2-3 cloves of garlic, minced
• 1½ tsp fresh thyme leaves, chopped
• 1 tsp paprika
• 1 tsp ground coriander
• ¾ tsp kosher salt
• ¼ tsp freshly cracked black pepper
• 4 lb chicken
• ½ lemon, cut into wedges
• 3 fresh thyme sprigs

Instructions

• Preheat the oven to 350 degrees. 
• Peel the shallots and cut them in half lengthwise then place them in a large cast iron skillet. Side Note: To peel the shallots easily, place them in a small bowl and cover them with boiling water. Allow them to steep for a few minutes then easily cut and remove the skins. 
• Combine the butter, olive oil, garlic, fresh thyme, paprika, coriander, salt, and freshly cracked black pepper in a small bowl. Mix well. 
• Discard any giblets from the chicken. Very carefully, loosen the skin from the breasts by inserting fingers gently under the skin. 
• Rub the butter/seasoning mixture under loosened skin, over the flesh, and also on top of the skin over the entire bird.
• Tie end legs together with twine. Lift wing tips up and over the back; tuck them under the chicken and place the bird on top of the shallots in the cast iron skillet. Add the lemon wedges and thyme sprigs into the cavity of the chicken. 
• Place into the oven and roast at 350 degrees for 45 minutes.
• Increase the oven temperature to 450 degrees (do not remove the chicken); roast at 450 degrees for 15 minutes, or until a meat thermometer inserted in the thickest part of the leg registers 165 degrees.
• Remove from the oven and allow the chicken to rest for 10 minutes before carving. Enjoy.