Family Time

I am taking the next two weeks off to spend time with my side of the family and my husband's side of the family. We are excited to relax and spend quality time with our loved ones. I thought I would leave links to some of my favorite recipes...see you in two weeks.

Asian Food:

Kung Pao Chicken

Fried Rice

Asian Chicken Breasts

Chicken Pot Stickers

Breads and Muffins:

Blueberry Surprise Muffins with Streusal Topping



Carrot, Coconut and Walnut Muffins



Banana, Blueberry, Coconut and Walnut Bread



Strawberry Banana Muffins

Mom's Dinner Rolls

Breakfast:

Cinnamon Raisin Bread French Toast



Eggs Benedict



Ham, Mushroom and Cheddar Frittata



Breakfast Skillet

Italian Food:

Chicken Parmesan



Lasagna

Pasta with Two Sauces

Baked Penne with Meatballs

Stuffed Bell Peppers

Pasta with Asparagus, Mushrooms and Pesto

Spaghetti-O's with Turkey Meatballs

Mexican Food:

Mexican Rice Casserole

Taco Salad

Carne Asada Tacos

Arroz con Pollo

Mexican Lasagna

Green Chile Chicken

Shredded Pork Tacos

Chile Verde

Baked Shredded Beef Chimichangas

Steak, Caramelized Onion and Sharp Cheddar Quesadillas

Salads:

Southwestern Salad with Cilantro Lime Dressing

Caprese Salad

Greek Salad

Spicy Cucumber Salad with Peanuts

Sandwiches and Burgers:

Tuna Fish Sandwich

Turkey, Swiss and Vegetable Sandwich

Portobello Mushroom Burger

Pesto Chicken Sandwich with Caramelized Onions

Seafood:

Tilapia with Lemon and Dill

Baked Shrimp with Fennel and Feta over Penne

Fried Razor Clams

Ricotta Stuffed Tomatoes

I remember seeing these stuffed tomatoes on the Pioneer Woman's site a long time ago and they looked so good. I recently saw them again on Stacey Snacks and knew I would make them. These stuffed tomatoes were quite easy to make and very, very tasty. My kids weren't huge fans but my husband and I loved them. I really enjoyed the sweetened tomatoes, the creamy texture of the filling and the crispy panko on top. They truly made my mouth happy.

Ricotta Stuffed Tomatoes:
Recipe and photos by For the Love of Cooking
Recipe inspired and adapted from Stacey Snacks
Original recipe by Pastor Ryan featured on Pioneer Woman

• 4 tomatoes, cut in half (I used 2 roma and 2 vine ripened)
• 1 cup of ricotta cheese
• 2-3 tbsp asiago cheese, grated
• 10-15 fresh basil leaves, chopped
• 1/2 tsp oregano
• Sea salt and fresh cracked pepper
• 2 garlic cloves, minced
• Italian style panko crumbs

Cut your tomatoes in half and scoop out the pulp and seeds with a spoon. Season each tomato cavity with sea salt then turn the tomato halves upside down on paper towels to drain out the moisture. I let them sit for about 30 minutes.

Preheat the oven to 400 degrees. Mix the ricotta cheese, asiago cheese, fresh chopped basil, minced garlic, oregano, sea salt and pepper to taste. Mix filling and taste, re-season if needed. Spoon your tomato halves with the ricotta mixture. Pour your panko crumbs in a small bowl, dip the ricotta filled tomatoes in the panko crumbs then place on a tin foil lined baking sheet that has been coated with olive oil cooking spray. Spray the tops of each tomato with olive oil cooking spray or drizzle with olive oil.

Bake in the oven for 25-30 minutes. Let rest a few minutes before serving. Enjoy!

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

Orange Thai Flank Steak

I saw this recipe on OurBestBites.com and knew I would be making it for dinner because I had all the ingredients on hand and a flank steak thawing in the refrigerator. The marinade tasted so delicious, it was a little sweet and a bit spicy. I served it with rice and steamed broccoli. We all really, really loved this steak. Thanks to Our Best Bites for such a great recipe.

Orange Thai Flank Steak:
Recipe and photos by For the Love of Cooking
Recipe adapted from OurBestBites.com

• Zest from 1 orange, chopped finely
• Juice from 1 orange
• 1/4 cup soy sauce
• 1/4 cup seasoned rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 tsp fresh ginger, grated
• 5 cloves garlic, chopped
• 2-4 tsp Sriracha chili sauce (I used 2 1/2)
• 1 lb flank steak
• Green onions, diced for garnish

Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 4-6 hours.

Grill your flank steak to your liking. Let the meat rest for 5 minutes before slicing into thin slices AGAINST the grain. Boil the remaining marinade for 5-7 minutes until thickened. Drizzle sauce over the sliced meat. Enjoy.

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

Portobello Mushroom Pizzettas

I saw some beautiful portobello mushrooms at Trader Joe's and instantly thought they would make tasty pizzas or pizzettas. My kids were very excited to make their own creations. It was extremely easy to make and loads of fun for my kids. We all chose our own toppings and they were a big hit with the entire family. I baked ours in the oven but I am sure they would be really tasty grilled too.

Portobello Mushroom Pizzettas:
Recipe and photos by For the Love of Cooking

• 5 portobello mushrooms, cleaned, stems and gills removed
• Pizza sauce (marinara would work too)
• Mozzarella cheese
• Asiago cheese
• Tomato slices
• Turkey pepperoni
• Pineapple
• Black Olives
• Fresh basil leaves
• Sea salt and freshly cracked pepper to taste
• Dried oregano, to taste

Preheat the oven to 400 degrees. Clean the mushrooms with a wet paper towel then carefully remove the stem and gills. Spread pizza sauce inside, next comes the cheese then top with whatever toppings you choose.

Place pizzettas on a tin foil covered baking sheet that has been coated with olive oil cooking spray.

Bake in the oven for 20 minutes or until the cheese is melted and mushrooms are tender. Enjoy.

My kid's creations

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