Orzo with Roasted Vegetables

I found a delicious looking Barefoot Contessa recipe on Live.Love.Eat for roasted vegetables with orzo. I love roasting anything, especially vegetables, and it's still cool enough in the evenings to do it. I adapted the recipe to use what vegetables I had on hand and it turned out wonderful. I loved the flavor of the roasted mushrooms, asparagus, garlic, onions, peppers and tomatoes with the fresh lemon and basil. It was a easy to make and had very little clean up. My husband, son and I loved this orzo side dish and gobbled it up. My daughter wasn't a fan of the feta cheese but ate everything else. Thanks for the great recipe and inspiration Stephanie!


Orzo with Roasted Vegetables:
Recipe and photos by For the Love of Cooking
Recipe adapted from Barefoot Contessa and Live.Love.Eat

• 8 oz button mushrooms, sliced in quarters
• 6-8 spears of asparagus, sliced in thirds
• 1/2 orange bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 red onion, diced
• 3 garlic cloves, skin left on while roasting
• 15-20 grape tomatoes
• 4 tbsp olive oil (divided)
• Juice of 1-2 lemons, to taste
• Sea salt and freshly cracked pepper, to taste
• 1/2 lb orzo
• 2 green onions, sliced thin
• 2 tbsp pine nuts, toasted
• 1/4 cup reduced fat feta cheese
• 10 fresh basil leaves, chiffonade

Preheat oven to 425 degrees. Cover a baking sheet with tin foil for a quick and easy clean up then coat with cooking spray. Toss the mushrooms, asparagus, bell peppers, onion and garlic (don't forget to leave the skin on so the garlic roasts but doesn't burn), with the olive oil, salt and pepper on the baking sheet.

Roast for 20 minutes then toss with a spatula, add the grape tomatoes and return to the oven to roast for an additional 10 minutes.

While the veggies are roasting, prepare the orzo per instructions - don't forget to salt the water well. Drain and transfer to a large serving bowl. Once the veggies are done, carefully remove the garlic cloves from their skins and slice. Add roasted vegetables and roasting juices to the orzo.

Combine lemon juice, 2 tablespoons of olive oil, salt and pepper to taste then pour over orzo and vegetables. Add the green onions, pine nuts, feta cheese and basil. Toss to coat evenly. Taste and re-season if needed. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Cinnamon Raisin Bread French Toast

This is my kids' very favorite way to have French toast. I use cinnamon raisin bread dipped in egg that I add cinnamon, vanilla and milk to. It's served with butter and maple syrup and it puts a smile on my children's faces every time - my husband's too. I love that it's so delicious, easy to make and has little clean up. It's a great way to make breakfast a little more special.

Cinnamon Raisin Bread French Toast:
Recipe and photos by For the Love of Cooking

• 4 slices of Cinnamon Raisin Bread
• 2 eggs, mixed thoroughly
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 1 tbsp milk
• Butter
• Maple syrup

Heat a large skillet coated with cooking spray over medium heat. Mix eggs, vanilla, cinnamon and milk together thoroughly. Dip each slice of bread (on both sides) into the egg mixture then place in hot skillet. Cook 2-3 minutes on each side until they are golden brown. Serve with butter and maple syrup.

Click here for a printable version of this recipe - For the Love of Cooking.net

Italian Chicken Nuggets

I found an amazing looking recipe for homemade chicken nuggets at Aggie's Kitchen. I ran to the grocery store to get honey for the honey mustard dip and was ready to make them when I realized I had Italian style panko crumbs. There goes the honey mustard - UGH. I will be making Aggie's version soon. I decided to use up the last bit of the Roasted Tomato, Garlic and Onion Marinara as a dipping sauce for my Italian flavored nuggets. I learned about "air baking" from Aggie on her site - I'd never heard of it before but was excited to try it. Basically, you place a cooling rack on a baking sheet and cook the food directly on the cooling rack. It worked really, really well. The chicken nuggets turned out evenly cooked and crispy on all sides. My husband and I loved these nuggets but both of our kids prefer Dino nuggets from Costco - go figure.

Italian Chicken Nuggets:
Recipe and photos by For the Love of Cooking
Recipe inspired by Aggie's Kitchen

• 2 boneless skinless chicken breasts, cut into bite sized chunks
• 1 cup of Italian style panko crumbs
• 1 egg, mixed well
• Sea salt and fresh cracked pepper, to taste
• Olive oil cooking spray
• Roasted Tomato, Garlic and Onion Marinara Sauce

Preheat the oven to 375 degrees. Place a cooling rack inside a baking sheet and coat rack with cooking spray. Cut chicken into large chunks and remove any fat. Mix the egg well in a bowl and season with sea salt and pepper. Place the panko crumbs in a separate bowl. Dip the chicken into the egg then into the panko, making sure to coat evenly. Place chicken nuggets on top of the rack and spray with olive oil cooking spray.

Bake in the oven for 15-20 minutes or until chicken is cooked thoroughly and is golden brown. Serve with warm marinara sauce. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Asian Noodle Salad with Chicken and Cashews

It's been really hot outside and I didn't want to cook a big heavy meal. I was craving an Asian noodle salad with chicken. I looked through the refrigerator and cupboards to see what I had on hand and founds lots of veggies, cashews and mandarin oranges. I imagined all the flavors combining well so I went in search of a dressing/marinade. I found this one on Epicurious and adapted it just a bit. It turned out so delicious. I loved the crunchy veggies and nuts with the tender meat and sweet mandarin oranges. My husband, son and I loved this salad. Our daughter couldn't get enough - she had seconds for dinner and requested the leftovers for lunch the next day. I love it when that happens.

Dressing and Marinade:
Recipe and photos by For the Love of Cooking.net
Recipe adapted from Epicurious

• 6 tbsp of seasoned rice vinegar
• 1/4 cup of canola oil
• 2 tbsp sesame oil
• 2 cloves of garlic, minced
• 2 tbsp fresh ginger, grated
• 5 tbsp soy sauce
• 2 tsp hot chili sauce
• 2 boneless, skinless chicken breasts, trimmed of any fat

Combine all ingredients and mix thoroughly. Pour 3-4 tablespoons of marinade in a large zip lock bag, add chicken and marinate in the refrigerator for at least 1 hour. Set the remainder of dressing/marinade in a sealed container in the refrigerator so flavors can combine.

Chicken and Noodle Salad:

• 1 handful of cilantro leaves, chopped
• 2 green onions, diced finely
• 1/2 red bell pepper, julienned
• 1/2 orange bell pepper, julienned
• 1 cup of shredded carrots
• 1 cup of snow peas, cut in half
• 1 cup of mandarin oranges, drained
• 1/2 cup of toasted cashews
• 3/4 lb spaghetti noodles, cooked per instructions

Cook the spaghetti per instructions, rinse with cold water and drain. Add half of the dressing to the noodles and let it sit for 20-30 minutes (this allows the noodles to become very flavorful). Prepare all the vegetables, set aside. Grill chicken until cooked thoroughly (about 3-4 minutes on each side), let the meat rest for 5 minutes before slicing into chunks. Add the vegetables, cashews, mandarin oranges, chicken and remainder of dressing to the noodles. Stir until well combined and serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Meatball Sliders

I had some leftover marinara to use up and decided to try making meatball sliders. I am trying to cook healthier so I didn't smother them in cheese, although I think that would be tasty. I did add a bit of Asiago to the meatballs along with lots of garlic, mushrooms and onions. I used dinner rolls for the bun and topped them with a fresh basil leaf. The Roasted Tomato, Garlic and Onion Marinara tasted really delicious with the meatballs but if you aren't up for making it, use a jar of your favorite marinara sauce. They were so good, easy to make with little clean up - I love those kind of recipes. The meatballs were moist, tender and so delicious. My husband, daughter and I loved these little sliders while my son didn't care too much for them - that's okay, more for me!

Meatballs Sliders:
Recipe and photo by For the Love of Cooking

• 1 1/2 lbs lean ground beef (I used 96/4)
• 7 button mushrooms, diced finely
• 1/4 sweet yellow onion, diced finely
• 1/4 cup of Italian style breadcrumbs
• 1/4 cup of Asiago cheese, grated
• 2 cloves of garlic, minced
• 1 egg
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp fennel seed, crushed
• Sea salt and fresh cracked black pepper
• 1 tsp olive oil (for cooking)
• Dinner rolls
• Roasted Tomato, Garlic and Onion Marinara
• Fresh basil leaves

Make the roasted marinara and let it simmer for 2-4 hours (or just use your favorite jar of marinara sauce).

Chop the mushrooms and onions as small as you can. Combine the first 11 ingredients together gently. Form into meatballs and set aside. Once the meatballs are prepared. Heat a skillet over medium heat with 1 tsp olive oil. Cook the meatballs until golden brown on all sides. Add the meatballs to the marinara sauce and simmer for 20-30 minutes.

Toast the rolls in the oven then add a meatball to the bottom bun, add a fresh basil leaf and then the top bun. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Mixed Greens with Raspberries and Pears PLUS Pay it Forward Winners

I found a recipe for a mixed greens with raspberry and pear salad in my Cooking Light Cookbook, I adapted it just a bit to use what I had on hand. The raspberries and pears were really sweet while the vinaigrette was a bit tart. The feta added a nice creamy texture and the sunflower seeds gave a bit of a crunch. This was a light and flavorful salad that we all really enjoyed.

Mixed Greens with Raspberries and Pears:
Recipe and photo by For the Love of Cooking
Adapted from Cooking Light

• Romaine Lettuce
• Baby spinach leaves
• Fresh raspberries
• Fresh pear, diced
• Feta cheese (I used reduced fat)
• Red onion, thinly sliced
• Sunflower seeds

Raspberry Vinaigrette:

• 1/3 cup canola oil
• 2 1/2 tbsp raspberry vinegar
• 1/2 tsp sugar
• Sea salt and fresh cracked pepper to taste

Combine all the ingredients together and mix thoroughly. Taste the dressing, if it's too tart add a couple tablespoons of apple juice or a bit more sugar, to taste. I kept our dressing tart because the berries and pear were so sweet.

Combine the romaine, spinach, pear, feta cheese, red onion and sunflower seeds. Top with a bit of salad dressing to taste then toss. Once the salad is dressed, add the raspberries and serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Pay it Forward winners:

I asked my six year old daughter to pick a number between 1-60 and she chose 43. I asked my three year old son to pick a number between 1-60 and he chose 14. So the winners of the Pay it Forward are:

Number 43: Cathy from The Tortefeasor

Number 14: Kristen from Whatcha Eatin'?

Congratulations ladies! Please e-mail me with your mailing address so I can send you some goodies.

Baked Potato with Caramelized Mushrooms and Onions

Years ago my girlfriends and I would go to our favorite restaurant in my hometown called The Pioneer. They are known for excellent steaks and huge Idaho potatoes. My friends and I couldn't afford getting the steaks and prime rib so we would order a salad, baked potato and artichoke. It was One of my very favorite meals and still is. It's simple food with great textures and flavors. Sometimes, it's nice to have a vegetarian meal that is hearty and filling without being heavy. My kids love this baked potato almost as much as I do. Simple food is the best! I served this baked potato with my Greek Salad and a Steamed Artichoke.

Baked Potato with Caramelized Mushrooms and Onions:
Recipe and photo by For the Love of Cooking

• 3 large Idaho russet potatoes
• 1 tbsp olive oil (divided
• 1 sweet yellow onion, sliced
• 15 button mushrooms, sliced
• Butter, to taste
• Sea salt and freshly cracked pepper, to taste
• Sour cream
• Green onions, diced

Preheat the oven to 400 degrees. Wash the potatoes thoroughly then deeply poke holes on all sides with a fork or knife all over the potato. This allows steam to escape during cooking, it also prevents the potatoes from exploding in your oven when baking. Place directly on the baking rack in the oven and bake for 1 hour or until tender when pierced with a fork or knife.

While the potatoes are baking. Heat half of the olive oil in a large skillet over medium heat. Add the onions and sauté until caramelized, about 20-30 minutes. Season with sea salt to taste and set aside; cover with tinfoil to keep warm. Heat the remainder of the olive oil in the same skillet over medium high heat. Once hot, add the mushrooms and don't touch for 3-4 minutes so they get nice and caramelized. Toss with a spatula and continue to cook for an additional 3-4 minutes. Season with sea salt and set aside.

Remove cooked potatoes from the oven, slice them down the center then pinch each end of the potato towards the middle. Add butter, sea salt and pepper to taste then top with caramelized onions, mushrooms, sour cream and green onions. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Pastrami, Peppers, Swiss and Tomato on Rye

This is one of my favorite sandwiches. It's quick and easy to make and tastes fantastic. I always cook my panini sandwiches dry (without butter or oil) and they turn out really crispy without being greasy. The pastrami goes really well with the deli mustard, tomato slices, Swiss cheese and rye bread while the peppers give the sandwich a nice tangy flavor.

Pastrami, Peppers, Swiss and Tomato on Rye:
Recipe and photo by For the Love of Cooking

• Rye bread
• Mayonnaise (I use light)
• Deli mustard
• Pastrami
• Swiss Cheese (I use light)
• Tomato slices
• Pepper rings (I use mild)

Preheat the panini maker (you can also use a skillet). Spread the mayonnaise and deli mustard on the bread. Layer one slice of bread with pastrami, tomato slices, pepper rings and Swiss cheese, top with the additional slice of bread. Place in the panini maker for 5 minutes; slice and serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Greek Pizza

One of my very favorite pizzas is a Greek pizza from a local restaurant but it costs over $25.00 for one pizza. I was inspired to make my own version of this pizza by Kim's Mediterranean pizza at My Lil' Kitchen. For less than $10.00 I made a wonderful Greek pizza that my entire family loved. The salty kalamata olives and feta cheese tasted delicious with the artichoke hearts, tomato sauce, red onions and tomatoes. It's my new favorite homemade pizza. Simple to make, easy to clean up and it doesn't break the bank. Thanks for the inspiration Kimmie!

Note: Be sure to check out my post on Paying it Forward to see if you would like to participate.

Greek Pizza:
Recipe and photo by For the Love of Cooking
Inspired by Kim at My Lil' Kitchen

• Pizza dough (I used Trader Joe's)
• Corn meal (to sprinkle on pizza baking tray)
• Pizza sauce
• Mozzarella cheese
• Feta cheese (I used reduced fat)
• Frozen artichoke hearts, thawed
• Kalamata olives, sliced in half lengthwise
• Red onion, sliced thinly
• Roma tomato, sliced thinly
• Dried oregano

Let the dough sit on a floured surface for 20 minutes before rolling it out. Thaw the artichoke hearts on a paper towel, make sure to blot them with an additional paper towel to remove any excess liquid. Preheat oven to 425 degrees.

Coat a large pizza baking tray with cooking spray then sprinkle lightly with corn meal. Roll the dough into whatever shape and size of pizza you desire. Place on baking tray. Evenly spread sauce, mozzarella, artichoke hearts, tomato slices, red onions, kalamata olives, feta cheese and oregano on top.

Place in the oven and bake for 10-14 minutes or until desired crispiness. Remove from oven and slice. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Chicken, Black Bean and Caramelized Onion Enchiladas Verde

Enchiladas are a very simple and delicious dish that are quick to make with little clean up. I used the leftover chicken from my Southwestern Roasted Chicken and it worked really well. I love the flavor and texture of the caramelized onions and black beans combined with the chicken and tangy sauce. My husband, son and I all love these enchiladas but my daughter isn't a fan. Oh well - can't please them all.

Chicken, Black Bean and Caramelized Onion Enchiladas Verde:
Recipe and photo by For the Love of Cooking.net

• 8-10 corn tortillas
• 1 onion sliced thinly
• 1/2 tsp olive oil Sea Salt, to taste
• 2 cups of leftover chicken, shredded
• 1 can of black beans, drained and rinsed
• 1 28 oz can of green enchilada sauce
• 1 3 oz can of black olive slices (optional)
• Mexican blend of cheese or cheddar cheese, shredded
  

Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add the onions and sauté until caramelized, about 20 minutes. Season with sea salt and set aside. Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable.

Coat a large baking dish with cooking spray. Pour a bit of enchilada sauce over the bottom of the baking dish. Take a corn tortilla and spoon chicken along the center, next add onions then finally a spoonful of beans. Roll and place in pan. Repeat until finished. Add the rest of the enchilada sauce over the top of the enchiladas. Top with cheese and olives. Bake covered in tinfoil (spray top of foil with cooking spray to keep the cheese from sticking) for 30 minutes. Serve with sour cream and and fresh cilantro if desired. Enjoy!


Click her for printable recipe - For the Love of Cooking.net

Pay it Forward

What is Pay it Forward?

There are so many lovely giveaways in blogland, bloggers eagerly commenting and abuzz with the excitement of winning an unexpected gift, but that’s it. Someone wins, and then the generosity comes to a screeching halt and we go on with our lives. Nice, but lacking in momentum. This giveaway is a little different, however, because the “receivers” are also to become “givers”, if you will. In fact, that’s the most important rule of the game...

The rules:

I will send two people who leave a comment on this post a gift within the next 365 days. I am willing to mail anywhere in the world, so don’t let that stop you from commenting. The catch is that you must have a blog and be willing to do the same thing. To enter, leave a comment on this post, no later than Thursday, May 21, 2009 by 5:00 p.m. (Pacific time). I will announce the winners this Friday, May 22, 2009. Good luck!

A couple of months ago I was lucky enough to be picked by Barbara Bakes to receive a Pay it Forward package. Make sure to check out Barbara's site for delicious food and baked goods - I always leave her blog hungry.

Here is what I received from Barbara:

A wonderful batch of tasty cookies and recipe for them, a delicious torte, a bar of dark chocolate, sea salt and a great magazine from Barbara's state of Utah. It was so fun to receive such a nice package from Barbara and I can't wait to Pay it Forward. Thanks Barbara!

White Chocolate Macadamia Nut Cookies

We were heading to a good friend's house for dinner and I was asked to bring a dessert. I decided to bake cookies because they are quick and easy to make and everyone loves them. I found this white chocolate macadamia nut cookie recipe from The Crepes of Wrath and they looked and sounded so good I decided to make them. They were one of the best cookies I have EVER eaten. I used salty nuts which gave them a sweet/salty combination that I loved. These cookies were moist and absolutely delicious. The adults and kids all loved them - especially dipped in ice cold milk. Make these cookies...you won't regret it.

White Chocolate Macadamia Nut Cookies:
Recipe and photo made by For the Love of Cooking
Recipe from The Crepes of Wrath

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 1 1/2 cups (chopped, if needed) macadamia nuts
• 2 cups white chocolate chips

Preheat the oven to 325 degrees. Combine the flour, baking soda and salt in a small bowl then set aside. Beat together the melted butter, brown sugar, white sugar, egg, egg yolk and vanilla with a mixer until creamy.

Gradually add the flour mixture to the sugar mixture until just mixed. Stir in the macadamia nuts and white chocolate chips by hand. Drop by the spoonful onto a greased or lined baking sheet.

Bake for 12-15 minutes or until the edges look golden brown. Cool on the baking sheet for at least 4-5 minutes (so cookies can set) before moving to a rack. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Southwestern Roasted Chicken

I am in love. This is my new very favorite roasted chicken. If you read my blog you know I love Mexican food and I can't believe I never thought to put these flavors on a roasted chicken before. I can't tell you how amazing the cilantro and lime smell wafting from my oven was - my entire house smelled so good. The meat was tender, juicy and really flavorful. My husband and children loved it as much as I did. I roasted it slow and low like usual and it turned out perfect. I highly recommend making this chicken - the leftover meat makes wonderful tacos, enchiladas, tostadas, chimichangas or burritos.

Note: I didn't measure any seasonings, I simply sprinkled them all over the bird.

Southwestern Roasted Chicken:
Recipe and photos by For the Love of Cooking

• 1 4-5 lb free range chicken
• Onion powder
• Chili powder
• Sea salt
• Freshly cracked pepper
• Oregano
• Cumin
• Garlic powder
• 1/2 sweet yellow onion, quartered
• 1 lime
• 6 cloves of garlic
• Handful of fresh cilantro

Preheat oven to 275 degrees. Clean chicken and pat dry. Squeeze half the lime juice on the outside of the bird and the other half inside the cavity. Sprinkle all of the seasonings evenly over the entire bird. I season the back first then flip it over and season the breast side. Place onion and garlic inside the cavity along with the cilantro and used lime halves.

Place chicken on a roasting tray in a tinfoil lined baking dish. Place the meat thermometer in the thickest part of the thigh, making sure not to touch bone. Roast uncovered for 3 1/2 - 4 hours or until the meat thermometer reads 180 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don't baste for the last hour and turn the heat up to 350 degrees for the last 5 minutes of cooking. Remove from the oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Awards:

A quick note to say thank you to The Blonde Duck for the Renee Award - I really appreciate it. Make sure you check out A Duck in Her Pond for wonderful stories and recipes.

Another thank you to Jenn for the Premio Meme Award. Thank you very much Jenn! Please check out Bread + Butter for really, really delicious recipes.

Thank you ladies.

Pork Carnitas Tacos

Oh how I love carnitas. I have never tried making them before but when I saw this recipe on one of my favorite food blogs, Noble Pig, I knew I would make it. The recipe is originally from Martha Stewert Everyday and it looked and sounded so good. I was unable to find pork shoulder so I used pork loin, which was a big mistake. The meat turned out amazing when I first served it but it later dried out for leftovers, it just didn't have enough fat. I will make this again and again but will only use pork shoulder or pork butt from now on. The flavors were simple and perfect and it was much easier to make than I thought it would be. I served these tacos with guacamole, sour cream and salsa and we all really loved them. Thanks Cathy (and Martha) for an excellent recipe!

Pork Carnitas:
Recipe and photo by For the Love of Cooking
Recipe adapted from Noble Pig and Martha Stewart's Everyday Food

• 2 pounds boneless pork shoulder, cut into 1-inch pieces
• 4 garlic cloves, crushed
• Sea salt and ground pepper, to taste
• 1 tbsp olive oil
• 1/2 cup fresh orange juice
• 1/2 cup milk
• Corn tortillas, warmed
• Fresh cilantro, chopped
• Red onion, thinly slice
• Guacamole
• Sour cream
• Cotija cheese, grated
• Salsa
• Lime wedges

In a large Dutch oven over high heat, combine pork, garlic, sea salt, pepper, and 8 cups of water. Cover and bring to a boil. Reduce heat to a medium low and simmer covered for 45 minutes. Drain well. In the same Dutch oven, heat the olive oil over medium-high heat. Add pork, 1/2 cup fresh orange juice and 1/2 cup milk then cook, stirring occasionally, until liquid has evaporated and pork has browned, about 8 to 12 minutes. The pork will start browning after liquid has evaporated. Season well with sea salt and pepper, to taste. Serve carnitas in corn tortillas with cilantro, red onion, guacamole, sour cream, salsa, cotija cheese and fresh lime wedges. Enjoy.


Click here for a printable version of this recipe - For the Love of Cooking.net