This New Orleans chicken wings recipe with spicy creole seasoning from Recipe Tin Eats looked tasty and I happened to have everything needed to make it. These chicken wings were super easy to make and turned out spicy, juicy, and flavorful. We all loved these Louisiana spicy wings and thought they paired nicely with homemade macaroni & cheese and some garlic roasted tomatoes.

New Orleans Chicken Wings

Ingredients:

• 2.5 lbs chicken wings cut up (wingettes & drumettes)
• 2 tbsp cilantro, chopped (serving)

Garlic Butter:

• 3 tbsp unsalted butter
• 2 garlic cloves, finely grated with micro planer

Homemade Creole Seasoning:

• 1½ tbsp brown sugar, tightly packed
• 2½ tsp paprika
• 1½ tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp freshly cracked black pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp cayenne pepper

How to Make New Orleans Chicken Wings:

Preheat the oven to 400 degrees. Layer your baking sheet with foil then line it with parchment paper.  Side Note: This will prevent the leaking of basting juices and make cleaning easier. 

Make the garlic butter by melting the unsalted butter then stir in the finely grated garlic until well combined; set aside.

Make the creole seasoning by combining the brown sugar, paprika, kosher salt, garlic powder, onion powder, freshly cracked black pepper, oregano, thyme, and cayenne pepper, together in a small glass jar; seal with a lid and shake to mix well.

Season the chicken wings by putting them in a large bowl. Sprinkle them with half the seasoning, toss (hands are best), sprinkle with the remaining seasoning then toss again until all the wings are evenly coated. Next, drizzle the wings with the garlic butter and toss until evenly coated.

Pour the wings SKIN SIDE UP on the prepared baking sheet in an even layer–don’t overcrowd them.  Side Note: If they are too crowded they will not caramelize.

Bake the wings by placing them in the oven to bake for 30 minutes. Remove from the oven to baste the chicken wings.

Baste each chicken wing with the baking sheet juices using a basting brush then return to the oven to bake for another 10-15 minutes, or until cooked through and caramelized.

Remove from the oven and then baste the chicken wings again.

Serve the wings by placing them on a serving platter and pour the remaining baking sheet juices on top. Sprinkle with chopped cilantro and serve immediately. Enjoy.

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New Orleans Chicken Wings

Course Appetizer, Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

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

Equipment

• Baking Sheet

Ingredients

Ingredients:

• 2.5 lbs chicken wings cut up wingettes & drumettes
• 2 tbsp cilantro chopped (serving)

Garlic Butter:

• 3 tbsp unsalted butter
• 2 garlic cloves finely grated with micro planer

Homemade Creole Seasoning:

• 1½ tbsp brown sugar tightly packed
• 2½ tsp paprika
• 1½ tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp freshly cracked black pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp cayenne pepper

Instructions

• Preheat the oven to 400 degrees. Layer your baking sheet with foil then line it with parchment paper.  Side Note: This will prevent the leaking of basting juices and make cleaning easier. 
• Make the garlic butter by melting the unsalted butter then stir in the finely grated garlic until well combined; set aside.
• Make the creole seasoning by combining the brown sugar, paprika, kosher salt, garlic powder, onion powder, freshly cracked black pepper, oregano, thyme, and cayenne pepper, together in a small glass jar; seal with a lid and shake to mix well.
• Season the chicken wings by putting them in a large bowl. Sprinkle them with half the seasoning, toss (hands are best), sprinkle with the remaining seasoning then toss again until all the wings are evenly coated.
• Next, drizzle the wings with the garlic butter and toss until evenly coated.
• Pour the wings SKIN SIDE UP on the prepared baking sheet in an even layer–don't overcrowd them.  Side Note: If they are too crowded they will not caramelize.
• Bake the wings by placing them in the oven to bake for 30 minutes.
• Baste each chicken wing with the baking sheet juices using a basting brush then return to the oven to bake for another 10-15 minutes, or until cooked through and caramelized.
• Remove from the oven and baste the chicken wings again.
• Serve the wings by placing them on a serving platter and pour the remaining baking sheet juices on top. Sprinkle with chopped cilantro and serve immediately. Enjoy.

My son was home and not feeling well so I made this easy sesame brown butter noodles recipe from Recipe Luxury for lunch. The brown butter, soy sauce, and toasted sesame oil gave the noodles a big flavor boost and were very tasty.

Sesame Brown Butter Noodles

Ingredients:

• 16 oz udon noodles,  **Fresh noodles are best
• 4 tbsp unsalted butter
• 3 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 1-2 tsp brown sugar, to taste
• 2 cloves of garlic, minced
• 1 tsp grated ginger

Serving:

• Toasted sesame seeds
• Green onion, sliced
• Spicy Chili crisp

How to Make Sesame Brown Butter Noodles

Cook the noodles per the packet instructions; drain.  Side Note: If the noodles are sticking together, rinse them. My udon noodles did not stick together. 

Brown the butter by melting it in a large skillet over medium heat. Cook for 2 to 3 minutes, swirling often until the butter begins to brown and has a nutty aroma.

Remove from the heat and immediately stir in the heat and whisk in the soy sauce, toasted sesame oil, brown sugar, garlic, and ginger.

Finish the dish by adding the drained noodles to the large skillet and place on the stovetop over medium heat. Toss to coat the noodles evenly and cook for 2-3 minutes.

Serve immediately topped with toasted sesame seeds and sliced green onion. Enjoy.

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Sesame Brown Butter Noodles

Course Main

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 16 oz udon noodles cooked per package instructions (I used fresh noodles)
• 4 tbsp unsalted butter
• 3 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 1-2 tsp brown sugar to taste
• 2 cloves of garlic minced
• 1 tsp grated ginger
• Serving:
• Toasted sesame seeds
• Green onion sliced
• Spicy Chili crisp

Instructions

• Cook the noodles per the packet instructions; drain.  Side Note: If the noodles are sticking together, rinse them. My udon noodles did not stick together.
• Brown the butter by melting it in a large skillet over medium heat. Cook for 2 to 3 minutes, swirling often until the butter begins to brown and has a nutty aroma.
• Remove from the heat and immediately stir in the heat and whisk in the soy sauce, toasted sesame oil, brown sugar, garlic, and ginger.
• Finish the dish by adding the drained noodles to the large skillet and place on the stovetop over medium heat. Toss to coat the noodles evenly and cook for 2-3 minutes.
• Serve immediately topped with toasted sesame seeds and sliced green onion. Enjoy.

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

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.

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Thai Drunken Noodles (Pad Kee Mao)

Course Main

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes 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
• 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

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.

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

Chicken Caesar Salad

Caesar Dressing:

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

Chicken:

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

Salad:

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

How to Make a Chicken Caesar Salad

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

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

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

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

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

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

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

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

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

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

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Chicken Caesar Salad

Course Lunch, Main, Salad

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Medium Skillet

Ingredients

Caesar Dressing:

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

Chicken:

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

Salad:

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

Instructions

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

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

Lemon Garlic Asparagus

Ingredients:

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

How to Make Lemon Garlic Asparagus

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

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

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

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

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

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

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Lemon Garlic Asparagus

Course Sides

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

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

Instructions

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

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

Garlic Butter Salmon

Ingredients:

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

Garlic Butter Salmon

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

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

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

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

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

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

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

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Garlic Butter Salmon

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large Skillet or Cast Iron Skillet

Ingredients

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

Instructions

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

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

Easy Blueberry Pancakes

Dry Ingredients:

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

Wet Ingredients:

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

Other Ingredients:

• 1½ cups fresh blueberries
• Butter for cooking

For Serving:

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

How to Make Easy Blueberry Pancakes

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

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

Add wet ingredients to the dry ingredients until just combined.

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

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

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

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

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

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Easy Blueberry Pancakes

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 12 pancakes

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

Equipment

• Large skillet

Ingredients

Dry Ingredients:

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

Wet Ingredients:

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

Other Ingredients:

• 1½ cups fresh blueberries
• Butter for cooking

For Serving:

• Softened butter
• Maple syrup warmed
• Strawberry sauce warmed

Instructions

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

I finally had to try making a version of the viral Marry Me Chicken recipe that I’ve seen on so many food blogs. This quick and easy recipe for Marry Me Chicken is a keeper because the chicken is tender & juicy and the sauce is addictive & delicious. Pair this delicious creamy Tuscan chicken with some creamy mashed potatoes, crusty bread, homemade fettuccine, or garlic rice to soak up the tasty sauce.

Make Marry Me Chicken

Ingredients:

• 1 tbsp olive oil
• 2 boneless, skinless chicken breasts, trimmed of excess fat
• Sea salt and freshly cracked black pepper, to taste
• 2 tbsp butter
• 1 medium shallot, minced
• 3 large cloves garlic, minced
• ¼ tsp dried basil
• ¼ tsp dried oregano
• ¼ tsp red pepper flakes
• 2 tsp tomato paste
• 3/4 cup chicken broth
• 3/4 cup heavy cream
• ½ cup sundried tomatoes (in oil), drained and chopped
• ¼ cup fresh Parmesan cheese, finely grated
• 2 cups baby spinach
• ¼ cup fresh basil, chopped

How to Make Marry Me Chicken

Place the chicken breasts between two pieces of plastic wrap and pound them into an even thickness.

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

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 7-8 minutes until golden brown. Flip over and continue to cook for 5-6 minutes. Set aside on a plate until needed.

Heat the butter in the same large skillet over medium-high heat. Add the shallot and cook, stirring constantly, for 1 minute.

Add the minced garlic, dried basil, dried oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 30 seconds.

Add the tomato paste and cook, stirring constantly, for 1 minute.

Deglaze with the chicken broth, scraping up all the bits from the skillet.

Add the heavy cream, sundried tomatoes, and finely grated parmesan cheese and cook for 3-4 minutes, until a bit thickened. Taste the sauce and season with sea salt and freshly cracked pepper, if needed.

Nestle the chicken (and their juices) into the sauce and sprinkle the spinach around the chicken. Reduce the heat to low and cook for 3-4 minutes, or the chicken has reached the temperature of 165 on a meat thermometer.

Top with fresh basil and more parmesan, if desired. Serve and enjoy.

Print

Marry Me Chicken

Course Main

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large skillet
• Meat Thermometer

Ingredients

• 1 tbsp olive oil
• 2 boneless skinless chicken breasts, trimmed of excess fat
• Sea salt and freshly cracked pepper to taste
• 2 tbsp butter
• 1 medium shallot minced
• 3 large cloves garlic minced
• ¼ tsp dried basil
• ¼ tsp dried oregano
• ¼ tsp red pepper flakes
• 2 tsp tomato paste
• ¾ cup chicken broth
• ¾ cup heavy cream
• ½ cup sun-dried tomatoes in oil drained well and chopped
• ¼ cup Parmesan cheese finely grated
• 2 cups baby spinach
• ¼ cup fresh basil chopped

Instructions

• Place the chicken breasts between two pieces of plastic wrap and pound them into an even thickness.
• Season both sides of each chicken breast with sea salt and freshly cracked pepper, to taste.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 7-8 minutes until golden brown. Flip over and continue to cook for 5-6 minutes. Set aside on a plate until needed.
• Heat the butter in the same large skillet over medium-high heat. Add the shallot and cook, stirring constantly, for 1 minute.
• Add the minced garlic, dried basil, dried oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 30 seconds.
• Add the tomato paste and cook, stirring constantly, for 1 minute.
• Deglaze with the chicken broth, scraping up all the bits from the skillet.
• Add the heavy cream, sundried tomatoes, and finely grated parmesan cheese and cook for 3-4 minutes, until a bit thickened. Taste the sauce and season with sea salt and freshly cracked pepper, if needed.
• Nestle the chicken (and their juices) into the sauce and sprinkle the spinach around the chicken. Reduce the heat to low and cook for 3-4 minutes, or the chicken has reached the temperature of 165 on a meat thermometer.
• Top with fresh basil and more parmesan, if desired. Serve and enjoy.

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

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.

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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Curried Cauliflower Soup

Course Soup

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes 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!

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.