Time Off

We have family in town so I'll be taking this week off to spend time with them. Check out the links below to see some of my recipes. See you next week.

Appetizers

Asian Food

Beef

Breads and Muffins

Breakfasts

Chicken

Cookies

Desserts

Italian

Mexican

Pork

Salads

Sandwiches

Seafood

Side Dishes

Soups

Stews and Chili

Veggie Quiche with Potato Crust

I am in love. Truly, in love. I adapted this recipe from one I found on Yellowfish. I used a freshly picked zucchini and tomato from my neighbor Jack's garden along with other ingredients I had on hand. I loved the idea of using thin slices of potatoes as a crust instead of pastry. It was very simple to make and tasted FANTASTIC! The possibilities with this quiche are endless and I can't wait to try different variations. My husband and I had this for dinner and he ate the leftovers for lunch the next day. I love that it's filled with veggies and uses very little oil. It was healthy and delicious - I can't wait to make it again. I highly recommend this recipe.

Veggie Quiche with Potato Crust:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Yellowfish

• 1 1/2 - 2 russet potatoes, sliced very thin
• 1 tsp olive oil
• 1/2 sweet yellow onion, diced
• 1 cup of button mushrooms, sliced
• 1 zucchini, diced
• 1 cup of fresh spinach, diced
• 1 tomato, diced
• 1/4 cup of feta cheese (I used reduced fat)
• 6-7 fresh basil leaves, chopped
• 7-8 eggs, beaten
• 1/4 cup of milk
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Spray with cooking spray and bake in the oven for 7-10 minutes. Remove from oven and set aside.

Heat the olive oil in a large skillet over medium heat. Sauté the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the zucchini and spinach; cook for another 1-2 minutes then remove from heat.

Sprinkle the diced tomato, basil and half of the feta cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and top with the remaining feta cheese.

Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.

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

Coconut Pecan Brownies

Our friends were coming to our house for dinner. The best part is, I didn't have to cook. Currié made chicken pot pie, which is my very favorite of her recipes. The kids and I decided to make a nice dessert to thank Currié for making dinner. When looking through my baking cupboard I found some leftover cocoa powder, coconut and pecans. I decided coconut pecan brownies would be tasty. The brownies were a huge hit with everyone, especially the kids. Instead of having dessert, I had seconds of the pot pie (it's that good). I did have a bite of the brownie and I must say, it tasted pretty amazing.

Coconut Pecan Brownies:
Recipe and photo by For the Love of Cooking.net
Original recipe from Epicurious

Topping:

• 3/4 cup of sweetened coconut, shredded
• 3/4 cup of pecan pieces
• 1/4 cup of brown sugar
• 1/8 tsp of salt
• 2 tbsp butter, melted

Mix all ingredients together until well combined. Set aside.

Brownies:

• 1 1/4 sticks (10 tablespoons) unsalted butter
• 1 1/3 cups granulated sugar
• 1 1/2 teaspoons vanilla
• 3 large eggs
• 2/3 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (not Dutch-process)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Preheat oven to 350 degrees and coat an 8x8 baking dish with cooking spray.

In a saucepan melt butter over moderately low heat. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Sift the flour, cocoa powder, baking powder, and salt into a separate bowl add to the sugar mixture until just combined well.

Spread batter evenly in pan. Bake brownies in the middle of the oven for 20 minutes; remove from oven and add topping to the top then continue to bake for an additional 15-20 minutes or until a tester comes out of the center with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting. Enjoy.

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

Shredded Beef and Sweet Potato Stuffed Chiles

So these stuffed chiles aren't the most visually stunning food but they are SO UNBELIEVABLY DELICIOUS. Seriously, I need to use all caps for how good this dish was. We had friends over for dinner and I wanted to re-create a recipe I had at my favorite Boise restaurant called Barbacoa. I loved the dish so much the last time I was there, I asked the waiter to grab the chef. He came out to our table and explained how he makes them. I didn't write down the recipe because I thought it would be rude so this recipe is based off my memory of the dish. I cooked some lean beef (chuck would probably be tastier and more tender but I am trying to eat healthy) in beef broth along with seasonings, garlic and loads of chiles for a few hours. I then drained some of the liquid from the beef and boiled it for a few minutes to reduce it to a very flavorful sauce. I sauteed the sweet potato until it was nice and tender and then I roasted the chiles and removed the charred skin. I stuffed the chiles with a bit of shredded beef and sweet potato then drizzled it with the sauce. I topped it with cotija cheese and served. I love the combination of flavors and textures in this dish. The chile was a bit spicy along with the tender beef, the potato was soft and sweet, and the cotija cheese was salty. We all LOVED this dish and couldn't stop talking about how good it was. I highly recommend this recipe to anyone who loves Mexican food. It's my new favorite dish.

Shredded Beef and Sweet Potato Stuffed Chiles:

Recipe and photos by For the Love of Cooking

Adapted from Stuffed Chiles at Barbacoa Restaurant, Boise, Idaho

• 1 1/2 - 2lbs lean round (use chuck for more flavor and extra tender meat)
• 1 tsp of olive oil
• Dried cumin, to taste
• Sea salt and freshly ground pepper, to taste
• 1-2 Anaheim chiles, seeded and deveined, diced
• 1 jalapeno, seeded and deveined, diced
• 1 can of fire roasted green chiles, chopped
• 7-8 cloves of garlic, chopped
• 1 handful of fresh cilantro, chopped
• 2-3 cups of beef broth

Preheat the oven to 300 degrees. Chop all the chiles, garlic and cilantro. Season the beef, on both sides, with the seasonings, to taste. Heat the olive oil in a small Dutch oven over medium high heat. Add seasoned beef and sear on all sides. Add the garlic, chiles and cilantro along with the beef broth.

Cover with lid and place in the oven. Cook for 3-4 hours or until the beef shreds easily. Once the beef is done, drain a bit of the liquid from the pan through a strainer. Place in a small saucepan and boil for a few minutes to reduce the liquid into a sauce. Shred the beef in the remaining liquid and set aside.

Other Ingredients:

• 6 pasilla chiles
• 1 sweet potato, peeled and diced into small cubes
• 1 tsp olive oil
• Sea salt and freshly cracked pepper, to taste
• Cotija cheese, finely grated

Add the diced sweet potato to a large saucepan of boiling water. Boil for 5 minutes then drain. Add the olive oil to a skillet over medium heat, add the sweet potatoes when it's hot and sauté for 7-10 minutes, stirring occasionally. Season with sea salt and freshly cracked pepper, to taste.

While the potato is cooking, heat the oven to broil. Clean the pasilla chiles and carefully slit them down the center (be careful not to go all the way through the chile). Gently remove the seeds from the inside of the chile. Line a baking sheet with tin foil then place the chiles on top.

Broil for a few minutes until you hear popping and see the chiles getting BLACK, turn them over and do the same to the other side. Remove from the oven and place the chiles in a zip lock back and seal. Let them sit for 5-7 minutes then remove from bag and VERY CAREFULLY remove the charred skin.

Stuff the chile with a bit of shredded beef and some sweet potato then drizzle them with the reduced sauce. Top with cotija cheese and serve. Enjoy!

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

Veggie Pizza

I was heading over to a friends house to eat a bit of pizza before going to the movies to watch Julie and Julia. My girlfriend made a pizza for our husbands and children and I made this pizza for us girls. I was craving a veggie pizza that was full of flavor but not full of fat. I looked through the refrigerator to see what I had. I grabbed some fresh spinach, mushrooms, red onions, black olives, mozzarella cheese, feta cheese, and a clove of fresh garlic. The pizza was simple to make and traveled well to our friends house. We re-heated it for a few minutes before gobbling it up. It was so delicious! We headed to the movie and all of us really, really loved it. I thought Meryl did such an excellent job as Julia and I could totally relate to the food blogger in Julie. It was a great night out with the girls.

Veggie Pizza:
Recipe and photos by For the Love of Cooking.net

• Cooking spray
• Corn meal
• Pizza dough
• Pizza sauce
• Mozzarella cheese
• Fresh spinach, chopped
• Button mushrooms, sliced
• Red onion, thinly sliced
• Black olives
• Fresh garlic, minced

Preheat the oven to 425 degrees. Spread dough on a pizza sheet that has been coated with cooking spray and a sprinkle of corn meal. Spoon the sauce on the dough and spread evenly. Sprinkle the mozzarella cheese all over followed by the spinach, mushrooms, onions, and olives. Next, carefully sprinkle the garlic all over the pizza being careful not to drop in large clumps.

Place into the oven and bake for 15-20 minutes or until cheese is bubbling and the crust is golden brown. Slice and serve. Enjoy.


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

Coleslaw with a Kick AND Giveaway Winners

While shopping at Trader Joe's the other day, we headed over to the sample table. They had this simple yet delicious coleslaw available for tasting. I loved the spicy peanut vinaigrette with the crunchy peanuts and sweet raisins. My kids liked it too so I grabbed all the ingredients and decided to make it with dinner that night. I served it alongside chicken pot stickers. It was a quick and tasty slaw that I will be making over and over. Thanks Trader Joe's!

Coleslaw with a Kick:

Recipe and photos by For the Love of Cooking.net

Original recipe from Trader Joe's

• 2 cups of green cabbage, shredded
• 1 cup of carrots, shredded
• 1/4 cup of peanuts
• 1/4 cup of raisins
• Spicy Peanut Vinaigrette, to taste

Combine all ingredients in a large bowl. Slowly add the peanut vinaigrette. Toss and taste, add more dressing if needed. Serve immediately and enjoy.

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

Giveaway Winners:

I had my children each pick a number between 1-160. My daughter

chose number 40 and my son chose number 116.

• #40 is Carrie
• #116 is Lisa from Lucid Moon Studio.

Please e-mail me your mailing address so Jon can send you the

Xagave and Cookbook. Congratulations!

Chocolate Chip and Walnut Zucchini Bread AND a Giveaway

I got a HUGE zucchini from Jack (my very sweet and generous neighbor) and decided to use it in a zucchini chocolate chip bread. I used whole wheat flour and the last of my Xagave (sugar substitute) to make it a bit healthier. I adapted this recipe from the Xagave cookbook called, Delicious Meets Nutritious. The bread turned out excellent, it was perfectly cooked, moist and delicious. The chocolate chips and walnuts made the bread extra special. Both of my kids gobbled it up at snack time and wanted it for dessert after dinner.

Chocolate Chip and Walnut Zucchini Bread:

Recipe and photos by For the Love of Cooking.net

Recipe adapted from Delicious Meets Nutritious Cookbook

• 3 eggs, well beaten
• 1 1/3 cups of Xagave (vs. 2 cups of sugar)
• 2 cups raw, grated zucchini
• 3 tsp vanilla extract
• 1/2 cup of canola oil
• 3 cups of whole wheat flour
• 3 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt
• 1/4 tsp baking powder
• 1 tsp baking soda
• 3/4 cup of mini chocolate chips
• 3/4 cup of walnut pieces

Preheat the oven to 325 degrees. Coat two 8x4 bread pans with cooking spray.

Combine the eggs, oil, Xagave, zucchini and vanilla in a large bowl then mix thoroughly. In a separate bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg together. Slowly add the dry ingredients to wet ingredients and mix well. Add the chocolate chips and walnut pieces and mix again.

Pour the batter evenly into the two prepared loaf pans.

Place in the oven and bake for 45-50 minutes or until a tester inserted in the center comes out clean. Let cool for a few minutes before slicing. Slather with butter and enjoy!

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

Giveaway:

Jon from Xagave would like to give away a bottle of Xagave and the Delicious Meets Nutritious cookbook to two lucky winners. All you have to do is leave a comment by Sunday at 5:00 p.m. to enter.

If you have any questions about Xagave you can check out their website at www.xagave.com or contact Jon directly at jon@xagave.com.

Good luck!

Chicken, Black Bean and Caramelized Red Onion Quesadilla

I wanted a quick and simple meal that would go well with the fresh avocado and corn salsa that I made. I had leftover roasted chicken to use up so I decided to make quesadillas. I mixed up the chicken with lime juice, onions, cilantro and seasonings before adding it to the tortilla along with sour cream, black beans and caramelized red onions. I topped the quesadillas with the avocado and corn salsa. They were so delicious - we ALL really loved them. I used up the leftovers by making a burrito for my husband's lunch the next day and he said it was really tasty. I love quick and easy meals that taste good!

Chicken, Black Bean and Caramelized Red Onions Quesadilla:

Recipe and photos by For the Love of Cooking.net

Chicken:

• 2 cups of roasted chicken, shredded
• 2-3 tbsp fresh cilantro, chopped
• 2-3 tbsp sweet yellow onion, chopped
• Juice of 1 lime
• Garlic powder, to taste
• Cumin, to taste
• Sea salt and freshly cracked pepper, to taste

Combine all ingredients and mix thoroughly. Set aside.

Other Ingredients:

• 1 tsp olive oil
• 1 red onion, sliced
• Sea salt, to taste
• Chicken mixture
• Black beans, rinsed and drained
• Mexican blend of cheese, shredded
• Flour tortillas
• Sour cream
• Avocado and corn salsa

Heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally for 20 minutes or until onion is caramelized. Season with sea salt, to taste. Layer the tortilla with a bit of sour cream, chicken mixture, black beans, caramelized onion and cheese. Cook in a dry skillet over medium heat until lightly golden brown, about 2-3 minutes, then flip over. Cook for an additional 2-3 minutes. Remove from skillet and slice into triangles. Serve topped with avocado and corn salsa. Enjoy.

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

Avocado and Corn Salsa

My generous neighbor Jack gave me a bunch of fresh corn and tomatoes from his garden. I was making a Mexican meal for dinner and decided to incorporate the fresh veggies into a salsa. I've been seeing a lot of avocado and corn salsas on other food blogs and decided to give it a try. I adapted this recipe from one I found on Epicurious. It was really easy to make and so delicious. All of us loved the fresh flavors and textures of this salsa - I am sure having freshly picked tomatoes and corn made it extra delicious. Thanks Jack!!

Avocado and Corn Salsa:

Recipe and photos by For the Love of Cooking

Original recipe adapted from Epicurious

• 2 ears of sweet corn
• 1 tomato, diced
• 1/4 red onion, diced
• 2 ripe avocados, diced
• 1 red jalapeno, seeded and finely diced
• Juice of 1-2 lime
• 2-3 tbsp fresh cilantro, chopped
• Sea salt and freshly cracked pepper, to taste

Shuck the corn and slice the (uncooked) kernels off the cob. Dice tomato, red onions, avocado, and jalapeno. Gently combine all ingredients in a bowl along with lime juice and cilantro. Season well with sea salt and freshly cracked pepper to taste. Enjoy.

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