Comfort Food | For the Love of Cooking https://fortheloveofcooking.net A simple collection of my recipes Fri, 24 Jan 2025 00:09:21 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 https://fortheloveofcooking.net/wp-content/uploads/2021/10/cropped-ftloc-sub-logo-1-32x32.png Comfort Food | For the Love of Cooking https://fortheloveofcooking.net 32 32 Easy Spinach Lasagna https://fortheloveofcooking.net/recipe/easy-spinach-lasagna https://fortheloveofcooking.net/recipe/easy-spinach-lasagna#comments Thu, 16 Jan 2025 03:01:23 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=79973 This quick and easy spinach lasagna recipe is a simple and comforting Italian vegetarian casserole that comes together and is ready to bake in 15 minutes. It’s perfect for busy weeknights. I whipped together this easy spinach lasagna recipe to use up some baby spinach and ricotta we had in the fridge. I grabbed a...

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This quick and easy spinach lasagna recipe is a simple and comforting Italian vegetarian casserole that comes together and is ready to bake in 15 minutes. It’s perfect for busy weeknights.

Easy Spinach Lasagna

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

Easy Spinach Lasagna

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.

Easy Spinach Lasagna

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!

Easy Spinach Lasagna

 

 

Easy Spinach Lasagna
Print

Easy Spinach Lasagna

Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time: 15 minutes
Total Time 1 hour 15 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!

 

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Mexican Chicken Tortilla Soup https://fortheloveofcooking.net/recipe/mexican-chicken-tortilla-soup https://fortheloveofcooking.net/recipe/mexican-chicken-tortilla-soup#comments Wed, 08 Jan 2025 01:07:09 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=79324 This brothy Mexican chicken tortilla soup is richly flavored with a homemade stock packed with healthy ingredients like onion, garlic, fresh vegetables, and fresh herbs.  We used to have a restaurant here called Chevy’s Fresh Mex and I loved their delicious brothy Mexican chicken tortilla soup recipe, which wasn’t like my go-to recipe which is...

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This brothy Mexican chicken tortilla soup is richly flavored with a homemade stock packed with healthy ingredients like onion, garlic, fresh vegetables, and fresh herbs. 

Mexican Chicken Tortilla Soup

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

Mexican Chicken Tortilla Soup

Mexican Style Stock:

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

Tortilla Strips:

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

Serving:

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

Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup

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

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

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

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

Slice the corn tortillas into thin strips.

When the oil is HOT carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper towel lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips; set aside until needed.

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

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

Mexican Chicken Tortilla Soup

 

Mexican Chicken Tortilla Soup
Print

Mexican Chicken Tortilla Soup

Course Lunch, Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 4 hours 40 minutes
Total Time 5 hours
Servings 4
Author Pam - For the Love of Cooking

Equipment

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

Ingredients

Mexican Style Stock:

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

Tortilla Strips:

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

Serving:

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

Instructions

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

 

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Corsican Bean Soup with Greens https://fortheloveofcooking.net/recipe/corsican-bean-soup-with-greens https://fortheloveofcooking.net/recipe/corsican-bean-soup-with-greens#comments Wed, 11 Dec 2024 03:01:57 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=78279 This Corsican bean soup with greens is a hearty and flavorful soup that combines tender white beans, potatoes, chard, cabbage, and smoky pork in a delicious and nutrient-rich broth.  I’ve been craving a hearty and flavorful veggie-loaded soup, so when I stumbled upon this tasty Coriscian bean soup with greens recipe on Food and Wine,...

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This Corsican bean soup with greens is a hearty and flavorful soup that combines tender white beans, potatoes, chard, cabbage, and smoky pork in a delicious and nutrient-rich broth. 

Corsica Bean Soup with Greens

I’ve been craving a hearty and flavorful veggie-loaded soup, so when I stumbled upon this tasty Coriscian bean soup with greens recipe on Food and Wine, I knew I had to make it. I halved their recipe and adapted a few ingredients to use what I had in the refrigerator. The soup smelled amazing while it simmered, and we all thought it was hearty, comforting, and delicious.

Corsican Bean Soup with Greens

Ingredients:

  • 8 oz dried cannellini beans, soaked overnight
  • 1 bouquet garni (1 bay leaf2 thyme sprigs, and 2 parsley sprigs, tied together with kitchen twine)
  • 2 tbsp olive oil
  • ½ green cabbage, cored and chopped
  • 2 medium (or 4 small) russet potatoes peeled and cut into bite-sized pieces
  • 2 cups green Swiss chard, stems removed & chopped
  • 1 large (or 2 small leeks), white parts only, chopped
  • 3 small carrots, peeled and chopped
  • 1/4 yellow onion, diced
  • 3 cloves of garlic, sliced thinly
  • 1 tsp chicken bouillon powder
  • Sea salt and freshly cracked black pepper, to taste
  • 8 cups of chicken broth
  • 1 (15 oz) can of whole tomatoes, drained, slightly crushed by hand
  • 1 small ham hock and/or 8 slices of bacon, cooked & crumbled    *** You can also use a small ham bone and pork shoulder, cut into chunks

Corsica Bean Soup with Greens

How to make Corsican Bean Soup with Greens

Place the beans in a large bowl; add cold water to cover. Cover the bowl with a lid or plastic wrap and let soak for 8 hours or overnight.

Drain the beans, place them in a large saucepan, and cover them with 2 inches of water. Add the bouquet garni and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes; drain, reserving the bouquet garni.

Meanwhile, heat oil in a large Dutch oven over medium-high heat; add the cabbage, potatoes, chard, leeks, carrots, onion, garlic, chicken bullion, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, until vegetables are wilted, about 10 minutes.

Add 8 cups of chicken or vegetable broth along with the, drained beans, crushed whole tomatoes, cooked bacon crumbles (or ham hock or pork shoulder), and reserved bouquet garni.

Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 2 hours.

Remove and discard the bouquet garni. Remove and chop the meat from the ham hock before discarding the bone. Taste the soup and re-season if needed.

Ladle the soup into bowls and serve. Enjoy.

Corsica Bean Soup with Greens

Corsica Bean Soup with Greens
Print

Corsican Bean Soup with Greens

Course Lunch, Main
Cuisine French
Prep Time 30 minutes
Cook Time 2 hours
Soaking Beans: 8 hours
Total Time 10 hours 30 minutes
Servings 8
Author Pam - For the Love of Cooking / Original by Food and Wine

Equipment

  • Large saucepan
  • Large Dutch oven

Ingredients

  • 8 oz dried cannellini beans soaked overnight
  • 1 bouquet garni 1 bay leaf, 2 thyme sprigs, and 2 parsley sprigs, tied together with kitchen twine
  • 2 tbsp olive oil
  • ½ green cabbage cored and chopped
  • 2 medium or 4 small russet potatoes peeled and cut into bite-sized pieces
  • 2 cups green Swiss chard stems removed & chopped
  • 1 large or 2 small leeks, white parts only, chopped
  • 3 small carrots peeled and chopped
  • ¼ yellow onion diced
  • 3 cloves of garlic sliced thinly
  • 1 tsp chicken bouillon powder
  • Sea salt and freshly cracked black pepper to taste
  • 8 cups of chicken broth
  • 1 15 oz can of whole tomatoes, drained, slightly crushed by hand
  • 8 slices 1 small ham hock and/or 8 slices of bacon, cooked & crumbled    ***You can also use a small ham bone and pork shoulder, cut into chunks

Instructions

  • Place the beans in a large bowl; add cold water to cover. Cover the bowl with a lid or plastic wrap and let soak for 8 hours or overnight.
  • Drain the beans, place them in a large saucepan, and cover them with 2 inches of water. Add the bouquet garni and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes; drain, reserving the bouquet garni.
  • Meanwhile, heat oil in a large Dutch oven over medium-high heat; add the cabbage, potatoes, chard, leeks, carrots, onion, garlic, chicken bullion, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, until vegetables are wilted, about 10 minutes.
  • Add 8 cups of chicken or vegetable broth along with the, drained beans, crushed whole tomatoes, cooked bacon crumbles (or ham hock or pork shoulder), and reserved bouquet garni.
  • Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1½-2 hours.
  • Remove and discard the bouquet garni. Remove and chop the meat from the ham hock before discarding the bone. Taste the soup and re-season if needed.
  • Ladle the soup into bowls and serve. Enjoy.
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Thai Drunken Noodles (Pad Kee Mao) https://fortheloveofcooking.net/recipe/thai-drunken-noodles-pad-kee-mao https://fortheloveofcooking.net/recipe/thai-drunken-noodles-pad-kee-mao#comments Wed, 04 Dec 2024 03:05:35 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=78045 Thai drunken noodles (pad kee mao) are wide rice noodles in a flavorful sauce with your choice of protein, veggies, and tons of Thai basil.  I finally ordered Thai drunken noodles (pad kee mao) the last time we had take-out, and I can’t believe it took me so long to try them. I loved how...

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Thai drunken noodles (pad kee mao) are wide rice noodles in a flavorful sauce with your choice of protein, veggies, and tons of Thai basil. 

Thai Drunken Noodles (Pad Kee Mao)

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

Thai Drunken Noodles (Pad Kee Mao)

Noodles:

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

Sauce:

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

Stir Fry:

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

Thai Drunken Noodles (Pad Kee Mao)

How to Make Thai Drunken Noodles (Pad Kee Mao)

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

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

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

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

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

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

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

Thai Drunken Noodles (Pad Kee Mao)

Thai Drunken Noodles (Pad Kee Mao)
Print

Thai Drunken Noodles (Pad Kee Mao)

Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2 - 3
Author Pam - For the Love of Cooking

Equipment

  • Large Cast Iron Skillet or Large Wok

Ingredients

Noodles:

  • 7 oz dried wide rice noodles cooked per package instructions

Sauce:

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

Stir Fry:

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

Instructions

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

 

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Green Bean Casserole https://fortheloveofcooking.net/recipe/green-bean-casserole https://fortheloveofcooking.net/recipe/green-bean-casserole#comments Thu, 14 Nov 2024 03:01:41 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=77428 This easy green bean casserole is made from scratch with fresh green beans in a creamy mushroom sauce and topped with crispy onions and buttery crumbs.  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...

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This easy green bean casserole is made from scratch with fresh green beans in a creamy mushroom sauce and topped with crispy onions and buttery crumbs. 

Green Bean Casserole

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

Green Bean Casserole

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.

Green Bean Casserole

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

Green Bean Casserole

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.

Green Bean Casserole

Green Bean Casserole
Print

Green Bean Casserole

Course Sides
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 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:

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

Casserole:

  • tbsp butter
  • ½ lb button mushrooms stems trimmed and chopped into 1-inch chunks
  • ¼ yellow onion diced
  • 1 clove of garlic minced
  • 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.

 

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Curried Cauliflower Soup https://fortheloveofcooking.net/recipe/curried-cauliflower-soup https://fortheloveofcooking.net/recipe/curried-cauliflower-soup#comments Wed, 02 Oct 2024 02:05:41 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=76371 This quick and simple creamy curried cauliflower soup is made with Thai curry paste, roasted cauliflower, coconut milk, lime, and ginger. This creamy coconut curried cauliflower soup recipe I found on Cookie & Kate is comforting, hearty, and flavorful! I adapted the recipe by adding garlic, fresh ginger, and lime juice but otherwise did as...

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This quick and simple creamy curried cauliflower soup is made with Thai curry paste, roasted cauliflower, coconut milk, lime, and ginger.

Curried Cauliflower Soup

This creamy coconut curried cauliflower soup recipe I found on Cookie & Kate is comforting, hearty, and flavorful! I adapted the recipe by adding garlic, fresh ginger, and lime juice but otherwise did as written. My kids both thought the soup was delicious and I thought the leftover soup was even more flavorful & tasty the following day.

Curried Cauliflower Soup

Ingredients:

  • 3 tbsp melted coconut oil, divided
  • 1 large head of cauliflower, broken into small florets, stems chopped
  • Sea salt and freshly cracked black pepper, to taste
  • 1 medium yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 tsp ginger paste
  • 3 tbsp Thai red curry paste
  • 1/2 cup dry white Pinot Grigio
  • 1 1/2 cups chicken or vegetable broth
  • 1 can (14 oz) coconut milk
  • 1/2 tsp sugar
  • Zest from 1 lime
  • Lime juice, to taste
  • Fresh cilantro, chopped

Curried Cauliflower Soup

How to Make Curried Cauliflower Soup

Preheat oven to 400 degrees.

Toss the cauliflower with 2 tablespoons of melted coconut oil and season with sea salt and freshly cracked black pepper, to taste; toss to coat it evenly.

Spread the cauliflower in a single layer on a large baking sheet and place into the oven to roast until the tips of the cauliflower are golden brown for about 25 to 30 minutes, tossing it halfway through roasting.

Curried Cauliflower Soup

Heat the remaining tablespoon of coconut oil in a large Dutch oven, once hot add the onion and season with sea salt and freshly cracked black pepper, to taste, cook, stirring occasionally, until the onion is turning translucent, about 3 minutes.

Add the garlic, ginger, and red curry paste and stir until well combined. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.

Add the roasted cauliflower (keeping a few small pieces aside for garnish if desired); stir to coat.

Add the broth, coconut milk, sugar, and lime zest and stir well; bring to a boil then reduce heat and simmer for 15 minutes.

Blend well with an immersion blender or blender until creamy and smooth.

Add the juice of 1/2 a lime, or more to taste; stir well. Taste and re-season with sea salt and freshly cracked pepper, to taste.

Ladle into bowls and top with bits of roasted cauliflower, if desired, and lots of freshly chopped cilantro and lime wedges. Enjoy!

Curried Cauliflower Soup

 

 

Curried Cauliflower Soup
Print

Curried Cauliflower Soup

Course Soup
Cuisine Asian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Adapted by Pam - For the Love of Cooking / Original by Cookie & Kate

Equipment

  • Large Baking Sheet
  • Large Dutch oven
  • Immersion Blender or Blender

Ingredients

  • 3 tbsp melted coconut oil divided
  • 1 large head of cauliflower broken into small florets, stems chopped
  • Sea salt and freshly cracked black pepper to taste
  • 1 medium yellow onion diced
  • 2 cloves of garlic minced
  • 2 tsp ginger paste
  • 3 tbsp Thai red curry paste
  • ½ cup dry white Pinot Grigio
  • 1 ½ cups chicken or vegetable broth
  • 1 (14 oz) can coconut milk
  • ½ tsp sugar
  • Zest from 1 lime
  • Lime juice to taste
  • Fresh cilantro chopped

Instructions

  • Preheat oven to 400 degrees.
  • Toss the cauliflower with 2 tablespoons of melted coconut oil and season with sea salt and freshly cracked black pepper, to taste; toss to coat it evenly.
  • Spread the cauliflower in a single layer on a large baking sheet and place into the oven to roast until the tips of the cauliflower are golden brown for about 25 to 30 minutes, tossing it halfway through roasting.
  • Heat the remaining tablespoon of coconut oil in a large Dutch oven, once hot add the onion and season with sea salt and freshly cracked black pepper, to taste, cook, stirring occasionally, until the onion is turning translucent, about 3 minutes.
  • Add the garlic, ginger, and red curry paste and stir until well combined. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
  • Add the roasted cauliflower (keeping a few small pieces aside for garnish if desired); stir to coat.
  • Add the broth, coconut milk, sugar, and lime zest and stir well; bring to a boil then reduce heat and simmer for 15 minutes.
  • Blend well with an immersion blender or blender until creamy and smooth.
  • Add the juice of 1/2 a lime, or more to taste; stir well. Taste and re-season with sea salt and freshly cracked pepper, to taste.
  • Ladle into bowls and top with bits of roasted cauliflower, if desired, and lots of freshly chopped cilantro and lime wedges. Enjoy!

 

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Classic Meatloaf https://fortheloveofcooking.net/recipe/classic-meatloaf https://fortheloveofcooking.net/recipe/classic-meatloaf#comments Wed, 28 Aug 2024 02:01:20 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=75739 This juicy and flavorful classic meatloaf recipe is made with ground beef and ground pork then baked with a tangy and sweet glaze topping. Comforting and so delicious! I had a craving for comfort mood on a recent rainy day, so I made meatloaf, mashed potatoes, and green beans for dinner. This just may be...

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This juicy and flavorful classic meatloaf recipe is made with ground beef and ground pork then baked with a tangy and sweet glaze topping. Comforting and so delicious!

Classic Meatloaf

I had a craving for comfort mood on a recent rainy day, so I made meatloaf, mashed potatoes, and green beans for dinner. This just may be the best classic meatloaf recipe I’ve made! Tender, juicy, flavorful, and delicious! I cooked it in a free-form shaped loaf on a baking sheet so the whole meatloaf gets caramelized while it cooks, instead of steaming in its juices in a loaf pan (a tip I learned from a Cook’s Illustrated turkey meatloaf years ago). This tasty meatloaf was a hit with all of us, especially me!

Classic Meatloaf

Meatloaf:

  • 3/4 cup panko breadcrumbs
  • 1 med onion, finely grated
  • 1 lb ground beef, 85% or 90% lean
  • 1 lb ground pork
  • 1/3 cup milk
  • 2 large eggs, well beaten
  • 3 garlic cloves, minced
  • 3 tbsp ketchup
  • 1 tbsp fresh parsley, finely chopped, plus more for garnish
  • 1 ½ tsp Italian seasoning
  • ½ tsp ground paprika
  • Sea salt and freshly ground pepper, to taste
  • Pinch of crushed red pepper flakes, to taste

Sauce:

  • 3/4 cup ketchup
  • 1-2 tbsp brown sugar, to taste
  • 1-2 tsp white vinegar, to taste
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • Sea salt and freshly ground pepper, to taste

Classic Meatloaf

How to Make a Classic Meatloaf

Preheat oven to 375 degrees. Line a baking sheet with tin foil then place a piece of parchment paper on top. Side Note: This will make clean-up much easier!

Prepare the crumbs by combining the panko crumbs and grated onion in a large bowl; mix well.  Side Note: This helps flavor and moisten the panko crumbs.  

Prepare the meatloaf by adding the ground beef, ground pork, milk, beaten eggs, garlic, ketchup, parsley, Italian seasoning, paprika, sea salt, black pepper, and crushed red pepper, to taste; mix until just combined–try not to overmix.

Press the mixture together into a compact mass, then turn it out onto the prepared baking sheet. Using your hands, press the meat into an evenly thick loaf about 2 inches tall. Side Note: You can also cook it in a large loaf pan, but it may take longer. 

Make the sauce by combining the ketchup, brown sugar, white vinegar, garlic powder, onion powder, sea salt, and freshly cracked pepper, to taste.

Slather half of the sauce evenly on top of the meatloaf; set the remaining sauce aside for later.

Classic Meatloaf

Bake the meatloaf for 45 minutes.

Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer.

Remove from the oven and sprinkle the top with chopped parsley, if desired. Allow the meatloaf to rest for 10-15 minutes before slicing. Drizzle with baking juices from the baking sheet, if desired. Serve with extra glaze and enjoy.

Classic Meatloaf

Classic Meatloaf
Print

Classic Meatloaf

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Pam - For the Love of Cooking

Equipment

  • Large Baking Sheet or Large Loaf Pan
  • Meat Thermometer

Ingredients

Meatloaf:

  • ¾ cup panko breadcrumbs
  • 1 med onion finely grated
  • 1 lb ground beef 85% or 90% lean
  • 1 lb ground pork
  • cup milk
  • 2 large eggs well beaten
  • 3 garlic cloves minced
  • 3 tbsp ketchup
  • 1 tbsp fresh parsley finely chopped, plus more for garnish
  • 1 ½ tsp Italian seasoning
  • ½ tsp ground paprika
  • Sea salt and freshly ground pepper to taste
  • Pinch of crushed red pepper flakes to taste

Sauce:

  • ¾ cup ketchup
  • 1-2 tbsp brown sugar to taste
  • 1-2 tsp white vinegar to taste
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • Sea salt and freshly ground pepper to taste

Instructions

  • Preheat oven to 375 degrees. Line a baking sheet with tin foil then place a piece of parchment paper on top. Side Note: This will make clean-up much easier!
  • Prepare the crumbs by combining the panko crumbs and grated onion in a large bowl; mix well.  Side Note: This helps flavor and moisten the panko crumbs.
  • Prepare the meatloaf by adding the ground beef, ground pork, milk, beaten eggs, garlic, ketchup, parsley, Italian seasoning, paprika, sea salt, black pepper, and crushed red pepper, to taste; mix until just combined--try not to overmix.
  • Press the mixture together into a compact mass, then turn it out onto the prepared baking sheet. Using your hands, press the meat into an evenly thick loaf about 2 inches tall. Side Note: You can also cook it in a large loaf pan, but it may take longer.
  • Make the sauce by combining the ketchup, brown sugar, white vinegar, garlic powder, onion powder, sea salt, and freshly cracked pepper, to taste.
  • Slather half of the sauce evenly on top of the meatloaf; set the remaining sauce aside for later. 
  • Bake the meatloaf for 45 minutes.
  • Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer.
  • Remove from the oven and sprinkle the top with chopped parsley, if desired.
  • Allow the meatloaf to rest for 10-15 minutes before slicing. Drizzle with baking juices from the baking sheet, if desired. Serve with extra glaze and enjoy.

 

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Smoky Beef and Bacon Chili https://fortheloveofcooking.net/recipe/smoky-beef-and-bacon-chili https://fortheloveofcooking.net/recipe/smoky-beef-and-bacon-chili#comments Thu, 13 Jun 2024 02:01:05 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=74339 This hearty and delicious smoky beef and bacon chili with ground beef, bacon, beans, green chiles, and the perfect blend of spices is easy to make and loaded with flavor. I had a craving for a bowl of chili, so when I found an award-winning chili on Sugar Spun Run saying it was the best...

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This hearty and delicious smoky beef and bacon chili with ground beef, bacon, beans, green chiles, and the perfect blend of spices is easy to make and loaded with flavor.

Smoky Beef and Bacon Chili

I had a craving for a bowl of chili, so when I found an award-winning chili on Sugar Spun Run saying it was the best chili recipe ever, I had to give it a try. I love that this smoky beef and bacon chili recipe is easy to make, and uses a lot of ingredients that I normally have on hand. The bacon and spices gave the chili a nice smoky flavor and the cayenne and chili powders gave it a nice kick of spice! My husband, son, and I loved this chili and it was even tastier the following day when we devoured the leftovers for lunch.

Smoky Beef and Bacon Chili

Ingredients:

  • 5 strips bacon
  • 1 large yellow onion, diced
  • 1 red pepper, diced
  • 4 cloves garlic, minced
  • 1 lb ground beef, (I used 85% but any will work)
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tbsp ancho chili powder
  • 1 ½ tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp onion powder
  • ⅛ tsp cayenne pepper
  • Sea salt and freshly cracked pepper, to taste
  • 1 ¼ cups beef broth
  • 1 (15 oz) can dark red kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1 (7 oz) can fire roasted green chilis, chopped
  • ¼ cup tomato paste
  • 1 tbsp Worcestershire sauce

Smoky Beef and Bacon Chili

Toppings:

  • Sour cream
  • Cheddar cheese, shredded
  • Green onion, sliced
  • Fresh cilantro, chopped
  • Jalapeno pepper, sliced
  • Hot Sauce
  • Saltine crackers or Tortilla Chips

How to Make Smoky Beef and Bacon Chili

Cook the bacon in a large Dutch oven over medium heat and cook, until browned, about 8 minutes. Set the bacon aside on paper towels to drain. Discard all but 1 tablespoon of bacon grease.

Add the onion and bell pepper to the Dutch oven over medium-high heat, and cook, stirring occasionally, for 5 minutes.

Add the ground beef and cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.

Add the minced garlic, brown sugar, chili powder, ancho chili powder, smoked paprika, cumin, onion powder, cayenne pepper, seas salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 1-2 minutes.

Add the beef broth, kidney beans, black beans, diced tomatoes, diced green chiles, tomato paste, and Worcestershire sauce.

Bring to a boil, then reduce the heat to low and simmer, covered, and stirring occasionally, for 1-2 hours, depending on how much time you have.

Taste and re-season with sea salt and freshly cracked pepper, if needed.

Ladle into bowls and serve with sour cream, shredded cheddar cheese, green onions, cilantro, sliced jalapenos and serve with crackers or tortilla chips. Enjoy.

Smoky Beef and Bacon Chili

 

Smoky Beef and Bacon Chili
Print

Smoky Beef and Bacon Chili

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Author Adapted by Pam - For the Love of Cooking / Original by Sugar Spun Run

Equipment

  • Large Dutch oven

Ingredients

Chili:

  • 5 strips bacon
  • 1 large yellow onion diced
  • 1 red pepper diced
  • 4 cloves garlic minced
  • 1 lb ground beef (I used 85% but any will work)
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tbsp ancho chili powder
  • 1 ½ tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp onion powder
  • tsp cayenne pepper
  • Sea salt and freshly cracked pepper to taste
  • 1 ¼ cups beef broth
  • 1 15 oz can dark red kidney beans, rinsed and drained
  • 1 15 oz can black beans, rinsed and drained
  • 1 14.5 oz can diced tomatoes undrained
  • 1 7 oz can fire roasted green chilis, chopped
  • ¼ cup tomato paste
  • 1 tbsp Worcestershire sauce

Toppings:

  • Sour cream
  • Cheddar cheese shredded
  • Green onion sliced
  • Fresh cilantro chopped
  • Jalapeno pepper sliced
  • Hot Sauce
  • Saltine crackers or Tortilla Chips

Instructions

  • Cook the bacon in a large Dutch oven over medium heat and cook, until browned, about 8 minutes. Set the bacon aside on paper towels to drain. Discard all but 1 tablespoon of bacon grease.
  • Add the onion and bell pepper to the Dutch oven over medium-high heat, and cook, stirring occasionally, for 5 minutes.
  • Add the ground beef and cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.
  • Add the minced garlic, brown sugar, chili powder, ancho chili powder, smoked paprika, cumin, onion powder, cayenne pepper, seas salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 1-2 minutes.
  • Add the beef broth, kidney beans, black beans, diced tomatoes, diced green chiles, tomato paste, and Worcestershire sauce.
  • Bring to a boil, then reduce the heat to low and simmer, covered, and stirring occasionally, for 1-2 hours, depending on how much time you have.
  • Taste and re-season with sea salt and freshly cracked pepper, if needed.
  • Ladle into bowls and serve with sour cream, shredded cheddar cheese, green onions, cilantro, sliced jalapenos and serve with crackers or tortilla chips. Enjoy.

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Baked BBQ Chicken Thighs https://fortheloveofcooking.net/recipe/baked-bbq-chicken-thighs https://fortheloveofcooking.net/recipe/baked-bbq-chicken-thighs#comments Tue, 23 Apr 2024 02:01:30 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=73512 These flavorful & juicy oven-baked BBQ chicken thighs are simply seasoned and basted in your favorite barbecue sauce. This delicious baked BBQ chicken thighs recipe is flavorful, juicy, and so easy to make. Coating the chicken in a bit of baking powder helps the skin get nice and crispy. We all thought this baked barbecue...

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These flavorful & juicy oven-baked BBQ chicken thighs are simply seasoned and basted in your favorite barbecue sauce.

Baked BBQ Chicken Thighs

This delicious baked BBQ chicken thighs recipe is flavorful, juicy, and so easy to make. Coating the chicken in a bit of baking powder helps the skin get nice and crispy. We all thought this baked barbecue chicken paired very nicely with some classic potato salad and a loaded romaine salad with vinaigrette.

Baked BBQ Chicken Thighs

Ingredients:

  • 5 chicken thighs, bone-in, skin-on
  • 1 tbsp baking powder (NOT baking soda)
  • Garlic powder, to taste
  • Sea salt and freshly cracked pepper, to taste
  • Favorite barbecue sauce
  • Fresh parsley, finely chopped

Baked BBQ Chicken Thighs

How to Make Baked BBQ Chicken Thighs

Preheat your oven to 425 degrees Line a baking sheet with nonstick foil or parchment paper and spray with nonstick cooking spray.

Pat your chicken thighs very dry with paper towels then place the baking powder in a large Ziplock bag. Add the chicken thighs, seal, and shake well to evenly coat the chicken with the baking powder. Side Note: DO NOT USE baking soda. 

Simply season both sides of the chicken thighs with garlic powder, sea salt, and freshly cracked pepper, to taste. Place on the prepared baking sheet.

Place into the oven and bake for 35, minutes until the chicken has reached an internal temperature of 165 degrees.

Slather both sides of the chicken with barbecue sauce and return to the oven bake for another 5-7 minutes, or broil for 2-3 minutes, watching carefully so it doesn’t burn.

Sprinkle with chopped parsley, if desired. Serve with additional barbecue sauce on the side and enjoy.

Baked BBQ Chicken Thighs

Baked BBQ Chicken Thighs
Print

Baked BBQ Chicken Thighs

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet

Ingredients

  • 5 chicken thighs bone-in, skin-on
  • 1 tbsp baking powder NOT baking soda
  • Garlic powder to taste
  • Sea salt and freshly cracked pepper to taste
  • Favorite barbecue sauce
  • Fresh parsley finely chopped

Instructions

  • Preheat your oven to 425 degrees Line a baking sheet with nonstick foil or parchment paper and spray with nonstick cooking spray.
  • Pat your chicken thighs very dry with paper towels then place the baking powder in a large Ziplock bag. Add the chicken thighs, seal, and shake well to evenly coat the chicken with the baking powder. Side Note: DO NOT USE baking soda.
  • Simply season both sides of the chicken thighs with garlic powder, sea salt, and freshly cracked pepper, to taste. Place on the prepared baking sheet.
  • Place into the oven and bake for 35, minutes until the chicken has reached an internal temperature of 165 degrees.
  • Slather both sides of the chicken with barbecue sauce and return to the oven bake for another 5-7 minutes, or broil for 2-3 minutes, watching carefully so it doesn't burn.
  • Sprinkle with chopped parsley, if desired. Serve with additional barbecue sauce on the side and enjoy.

 

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Chicken Mole https://fortheloveofcooking.net/recipe/chicken-mole https://fortheloveofcooking.net/recipe/chicken-mole#comments Wed, 10 Apr 2024 02:01:40 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=73258 Chicken thighs baked in a deeply flavorful and complex sauce made with dried chiles, prunes, chocolate, aromatics, peanut butter, and warm spices. 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...

The post Chicken Mole first appeared on For the Love of Cooking.]]>
Chicken thighs baked in a deeply flavorful and complex sauce made with dried chiles, prunes, chocolate, aromatics, peanut butter, and warm spices.

Chicken Mole

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:

Chicken Mole

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.

Chicken Mole

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.

Chicken Mole

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

Chicken Mole

Chicken Mole
Print

Chicken Mole

Course Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Cook & Prep Time excludes the time to make mole sauce 1 minute
Total Time 51 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!
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