Caramelized Onion Crostini

I made this appetizer for a friend's birthday party along with the Caprese Skewers. I found this recipe in my new favorite cookbook, Tyler's Ultimate by Tyler Florence (thank you Jason). I adapted the recipe a bit by reducing the butter and anchovy amounts and by slicing the baguette. The combination of caramelized onions, salty anchovies and Asiago with the tangy olive was amazing! The colors of this appetizer may not be visually stunning but the flavors are. This crostini was a huge hit with everyone at the party and they disappeared quickly. I will be making this appetizer over and over again.

Caramelized Onion Crostini:

Recipe and photos by For the Love of Cooking

Adapted recipe from Tyler's Ultimate

• 2 tbsp butter
• 1 tsp olive oil
• 2 onions, sliced
• 6 anchovy fillets, chopped
• 1 tsp thyme
• Sea salt and freshly cracked pepper, to taste
• 1 baguette, sliced
• 1/3 cup pitted kalamata olives, sliced in half
• Asiago cheese, shaved

Preheat the oven to 400 degrees.

Heat the butter and olive oil in a large skillet over medium heat. Add the onions, anchovies, thyme, sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, until the onions are sweet and golden brown, about 20 minutes.

While the onions are cooking, slice the baguette, then coat each slice with a bit of olive oil cooking spray. Place in the oven and bake for 5-7 minutes or until golden brown.

Top each baguette slice with a bit of caramelized onions, some shaved Asiago and an olive. Enjoy.

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Grilled Chicken with Mustard-Tarragon Sauce

I adapted this recipe from one I found in the most recent Cooking Light magazine (October 2009). It was very simple to make and tasted really, really delicious. The chicken turned out moist and tender while the sauce was full of flavor. My kids, husband and I all loved this meal. Both of my kids asked me to put this sauce on other foods like pork and potatoes. I served this chicken with steamed broccoli and Quinoa with Caramelized Red Onions, Bell Peppers and Garlic.

Grilled Chicken with Mustard-Tarragon Sauce:

Recipe and photos by For the Love of Cooking

Adapted recipe from Cooking Light October 2009

• 2 boneless, skinless chicken breasts
• Sea salt and freshly cracked pepper, to taste
• Cooking spray
• 1 clove of garlic
• 3 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 2 tbsp water (not in photo)
• 1 tbsp olive oil
• 1/2 tsp tarragon
• 1/2 tsp sugar
• Sea salt and freshly cracked pepper, to taste

Heat a grill pan over medium high heat and coat with cooking spray. Season the chicken well with sea salt and freshly cracked pepper, to taste. Place chicken in pan and cook for 6 minutes on each side or until done.

Combine the garlic, Dijon, vinegar, water, olive oil, tarragon, and sugar in a bowl, stirring well with a whisk. Season with sea salt and freshly cracked pepper, to taste.

Drizzle sauce over chicken and serve. Enjoy.

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Quinoa with Caramelzied Red Onion, Bell Peppers and Garlic

I've been wanting to try quinoa for a long time so I finally picked up a box at Trader Joe's. I decided to combine it with some caramelized onions, peppers and garlic for extra flavor. It was quick and easy to make and had very little clean up. I served this dish with Grilled Chicken in a Mustard-Tarragon Sauce and steamed broccoli. I think quinoa is extremely delicious - I really love it's nutty flavor and different texture. My kids and husband loved it as well, so I will be making more dishes using quinoa in the future.

Quinoa and Caramelized Red Onion, Bell Peppers and Garlic:

Recipe and photo by For the Love of Cooking.net

• 1 tsp olive oil
• 1/2 red onion, diced
• 3 small baby bell peppers, diced
• 1-2 cloves of garlic, minced
• 1 cup of quinoa
• 2 cups of water
• Parsley (not in photo)

Heat the olive oil in a skillet over medium heat. Add the onion and bell peppers; cook for 10-12 minutes or until the veggies are tender and golden brown. While the veggies are cooking, prepare the quinoa per instructions.

Once the peppers and onions are tender and golden brown, add the minced garlic and stir constantly for 60 seconds; remove veggies from heat and season with sea salt and freshly cracked pepper, to taste.

Combine the cooked quinoa with the caramelized vegetables, mix thoroughly. Season with sea salt and freshly cracked pepper, to taste. Enjoy.

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Green Chile and Ham Quiche with a Potato Crust

• 1 1/2 - 2 russet potatoes, sliced very thin
• 1 tsp olive oil
• 1/2 sweet yellow onion, diced
• 1 cup of ham, diced
• 1 can of whole green chiles, diced
• 2 small tomatoes, diced
• 1 green onion, sliced
• 1/4 cup of cotija cheese
• 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 add the onions and season with salt. Sautéthe onions for 10 minutes or until golden brown and tender.

Sprinkle caramelized onion, green chile, diced tomato, and cotija cheese on top of the potatoes. 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 ham.

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.

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Caprese Skewers

My dear friend Kyle was having a small get together for her birthday and she asked me to bring a couple of appetizers. I've been wanting to make caprese skewers for a long time so I decided to make them for this occasion. It is the easiest appetizer to make and a huge hit with everyone.

I recently received some olive oil from Atlas Olive Oils in Morocco. They make wonderful extra virgin olive oils that are full of amazing flavor. I've been wanting to use them in a recipe for awhile now and decided this would be a perfect dish to use the Les Terroirs De Marrakech. It really made the caprese skewers extra special.

Caprese Skewers:

Photos and recipes by For the Love of Cooking.net

• Mozzarella balls
• Cherry tomatoes
• Fresh basil leaves
• Olive oil (I used Les Terroirs De Marrakech)
• Sea salt and freshly cracked pepper, to taste

Place a tomato on a skewer, next add a basil leaf folded, and finally add a mozzarella ball. Arrange on a platter.

Drizzle with olive oil then season with sea salt and freshly cracked pepper to taste. Enjoy.

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To learn more about Atlas Olive Oils:

Atlas Olive Oils

U.S.A contact: Mounsif Tolab

42747 Explorer Drive

Ashburn, VA 20148

(571) 212-6755

Peanut Butter, Oatmeal and Chocolate Chip Cookies

My dear friend Currié gave me this recipe and my kids and I were so excited to make these cookies together. They were extremely easy to make and tasted so delicious. I loved the peanut butter flavor with the chocolate chips. They were gobbled up quickly in my house and both my kids as well as my husband really, really liked them. Thanks for the great recipe Currié!

Peanut Butter, Oatmeal and Chocolate Chip Cookies:

Recipe and photos by For the Love of Cooking.net

Adapted from original recipe by Currié Reese

• 1/2 cup butter, melted
• 1/3 cup granulated sugar
• 1/2 cup peanut butter (smooth or chunky)
• 1/3 cup firmly packed light brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup old-fashioned oatmeal, uncooked
• 3/4 cup chocolate chips (optional)

Preheat oven to 375 degrees.

Using an electric mixer, combine butter and granulated sugar in a large mixing bowl until fluffy. Add peanut butter and brown sugar, beating well until thoroughly combined. Scrape sides of bowl with spatula. Add egg and vanilla then mix until smooth. In a small bowl stir together flour and baking soda, then add to cookie dough and mix just until blended. Using a mixing spoon, stir in oatmeal and chocolate chips.

Scoop balls of cookie dough and place 2 inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes, or until cookies are lightly browned. Remove from oven and let cool 5 minutes before removing from cookie sheets. Enjoy.

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Pork Chops with a Sweet Chili Soy Sauce

I wanted a quick and tasty way to make pork chops. I decided to combine some sweet chili sauce with a bit of soy sauce for a sweet, salty and spicy sauce to top the chops. I simply seasoned the pork with sea salt, black pepper and garlic powder before cooking them in a grill pan. I warmed up the sauce in a pan and drizzled it over the top of the cooked pork before eating. It was simple, quick and so delicious. My husband and I loved these pork chops. My kids thought the sauce was too spicy so they ate them plain. I loved how easy this recipe was and that it made the pork taste extra special. I served these pork chops with my Spicy Peanut Asian Salad - it was a delicious meal.

Pork Chops with a Sweet Chili Soy Sauce:

Recipe and photos by For the Love of Cooking.net

Pork:

• 3 thick cut pork chops
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• 1 tsp olive oil or Cooking spray

Sauce:

• 1/2 cup sweet chili sauce
• 1-1 1/2 tbsp soy sauce, to taste

Season the pork chops to taste. Heat the olive oil or cooking spray over a large skillet over medium high heat. Once the pan is hot, add the pork and cook for 4-5 minutes before flipping over. Cook on the other side for 4-5 minutes or until pork is cooked through.

While the pork is cooking, add the sweet chili sauce and soy sauce to a small pan over medium heat. Cook until nice and hot.

Drizzle the sauce over the pork chops and serve. Enjoy.

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Spicy Peanut Asian Noodle Salad

I really enjoyed the spicy peanut vinaigrette I recently picked up from Trader Joe's. I had a bit of the dressing leftover to use up so I decided to make my Asian Noodle Salad with the spicy peanut vinaigrette instead of my usual dressing. It turned out excellent! It was spicy and so delicious with the crunchy nuts, veggies and the soft noodles. My entire family really, really loved this salad.

Spicy Peanut Asian Noodle Salad:

Recipe and photos by For the Love of Cooking.net

• 1 handful of cilantro leaves, chopped
• 1 handful of basil leaves, chopped
• 2 green onions, diced finely
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1 cup of shredded carrots
• 1/2 cup of toasted peanuts
• 1/2 lb spaghetti noodles, cooked per instructions
• Spicy Asian Peanut Dressing

Prepare all the vegetables, set aside. Once the spaghetti has cooked per instructions, rinse with cold water and drain. Once the noodles are cool, toss with the spicy peanut dressing then add the vegetables and peanuts. Gently mix the salad until well combined and serve. Enjoy.

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Cinnamon Banana Pancakes

I usually make pancakes for my kids every Saturday morning. I really loved the Blueberry Pancakes I recently made so I decided to adapt that recipe to make cinnamon banana pancakes. They were very easy to make and so delicious. My daughter said they reminded her of really good banana bread. My husband and kids gobbled up the whole batch and they all gave the pancakes a double thumbs up...it looks like I'll be making these again.

Cinnamon Banana Pancakes:

Recipe and photos by For the Love of Cooking.net

Adapted from Cooking Light August 2009

• 1/2 cup of whole wheat flour
• 1/2 cup of flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 3/4 cup vanilla fat free yogurt
• 2 tbsp butter, melted
• 1 tsp cinnamon
• 1/8 tsp fresh nutmeg, grated
• 1/2 tsp vanilla extract
• 2 large eggs, lightly beaten
• 1 large banana, smashed

Combine the flours, sugar, baking powder, baking soda and salt in a large bowl, stirring well to combine. Combine yogurt butter, cinnamon, nutmeg, eggs and mashed banana in a small bowl, mix thoroughly. Add the flour mixture to the yogurt mixture, stirring until smooth.

Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with freshly sliced banana and maple syrup. Enjoy.

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Portobella Mushroom Ravioli with Roasted Garlic and Basil Marinara

My husband was telling our friends the other day that he LOVES a simple marinara sauce so I decided to make a roasted garlic and basil marinara for him. I used a bunch of the tomatoes my generous neighbor Jack just gave us and roasted them along with onions, garlic and seasonings. After I blended the roasted veggies, I let the sauce simmer for 2 hours before using it on top of some ravioli. My husband was a happy man and so were the rest of us. The sauce was AMAZING, I am certain it was because Jack's tomatoes are so delicious (thanks for sharing Jack). The portobella mushroom ravioli from Trader Joe's was so good - we really loved it with this simple and tasty marinara sauce.

Portobella Mushroom Ravioli with Roasted Garlic and Basil Marinara:

Recipe and photos by For the Love of Cooking.net

Marinara Sauce:

• 12-15 miscellaneous tomatoes, quartered
• 1 head of garlic, DO NOT REMOVE SKINS
• 1 sweet yellow onion, cut into large chunks
• 1 tbsp olive oil
• Dried basil, to taste
• Dried oregano, to taste
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees; line a baking sheet with tin foil then coat with cooking spray. Quarter the tomatoes, cut the onions and break up the head of garlic (KEEP SKINS ON SO THEY DON'T BURN). Spread the tomatoes, onions and garlic all over the lined baking sheet. Drizzle the olive oil over the top, then sprinkle with dried basil and oregano as well as sea salt and freshly cracked pepper; toss to coat.

Place in the oven and roast for 30-40 minutes or until vegetables are really soft and the tomatoes are still juicy.

Carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic and juices into a small Dutch oven. Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks. Simmer for 1-2 hours.

Other Ingredients:

• Fresh basil, chopped
• Asiago cheese, finely grated
• Portobello mushroom ravioli, prepared per instructions

Prepare the ravioli per instructions. Add the freshly chopped basil into the sauce, saving a bit for garnish, then taste and re-season if needed. Top the ravioli with marinara, remaining fresh basil and Asiago cheese. Enjoy.

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Extra Mushroom, Garlic and Fresh Tomato Pizza

We are huge pizza fans in our house and we make homemade pizza often. I try to change the flavors so we won't get bored plus it's a great way to use up extra ingredients we have in the refrigerator. I love the Trader Joe's whole wheat pizza dough as well as their pizza sauce, so they have become staples in our home. I had a huge container of mushrooms and a bunch of fresh tomatoes to use up so I decided to make a pizza using those ingredients. I added fresh minced garlic to the top of the mushrooms before baking. This pizza turned out terrific - we all LOVED it. Make sure you slice the mushrooms very thin so they don't make the pizza soggy.

Extra Mushroom, Garlic and Fresh Tomato Pizza:

Recipe and photos by For the Love of Cooking.net

• Cooking spray
• Corn meal
• Whole wheat pizza dough
• Pizza sauce
• Mozzarella cheese
• 8 oz button mushrooms, sliced very thin
• Fresh garlic, minced
• Fresh tomatoes, sliced thickly

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 mushrooms. Next, carefully sprinkle the garlic all over the pizza being careful not to drop in large clumps.

Place pizza into the oven and bake for 15-20 minutes or until cheese is bubbling and the crust is golden brown. Remove from the oven, add the fresh tomato slices on top. Slice and serve. Enjoy.

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Vegetable Beef Noodle Soup

My daughter LOVES soup. I bought her a thermos for her lunch bag so she could take soup to school for lunch. She was hoping I would make some this week so I decided to make a beef vegetable noodle soup. It's very similar to beef stew (her VERY favorite meal) but instead of adding potatoes I add spaghetti noodles as well as fresh green beans. The soup was a delicious dinner that we all enjoyed. My daughter was very happy to eat the leftovers in her brand new thermos the next day at school. I served this meal with my House Salad and fresh bread.

Vegetable Beef Noodle Soup:

Recipe and photos by For the Love of Cooking.net

• 1 lb bottom round beef, cut into bite sized chunks
• 1 sweet yellow onion chopped into large pieces
• 6 cloves of garlic chopped
• 1 tsp olive oil
• 1 can diced tomatoes
• 1-2 tsp dried thyme
• Sea salt and freshly cracked pepper, to taste
• 1 bay leaf
• 6 cups of beef stock
• 3 carrots, peeled and diced
• 2 stalks of celery, diced
• 1 cup fresh green beans, cut into thirds
• 1/4 lb spaghetti noodles broken into pieces

Preheat oven to 300 degrees (you can also use stove top or crock-pot). Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and beef broth. Cover and cook in the oven for at least 3-4 hours, checking occasionally to make sure there is enough liquid. Remove pot from oven place on stove top over medium low heat.

Add carrot, green beans and celery to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 45 minutes. Add the broken spaghetti noodles and cook for an additional 10-15 minutes. Serve and enjoy!

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Homemade Granola Bars

My kids and I decided to make some homemade granola bars together. I used a base recipe from Alton Brown then adapted it quite a bit by adding coconut, chocolate chips and almond slivers. They were really fun and easy for us to make and they turned out extremely delicious - my kids LOVED them. I wrapped each bar individually in plastic wrap then stored them in a sealed plastic container. They lasted for over a week.

Homemade Granola Bars:

Recipe and photos by For the Love of Cooking.net

Adapted recipe from Alton Brown

• 2 cups of old-fashioned rolled oats
• 1/2 cup sliced almonds
• 1/3 cup of honey
• 1/4 cup of brown sugar
• 2 tbsp unsalted butter, plus extra for pan
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup of shredded coconut
• 1/4 cup of semi sweet chocolate chips

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees.

Spread the oats and almonds onto a baking sheet pan. Place in the oven and toast for 10 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the brown sugar mixture, next add the coconut and chocolate chips then stir to combine. Spread mixture evenly into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.

Remove from the oven and allow them to cool completely. Cut into squares or bars, wrap individually in saran wrap then store in an airtight container for up to a week.

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Banana, Blueberry and Raspberry Muffins

While our family was in town we decided to head to Cannon Beach for the day. We stopped by a great little farmer's market while we were there and I found some plump and juicy raspberries and blueberries that I couldn't resist. I decided to make muffins with the last of the berries and a very ripe banana that needed to be used up. I used whole wheat flour and added low fat yogurt instead of butter. My husband and children LOVED these muffins. They were moist, flavorful and so delicious - they gobbled up the whole batch for breakfast.

Banana, Blueberry and Raspberry Muffins:

Recipe and photos by For the Love of Cooking.net

• 1 3/4 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1/2 cup of vegetable oil
• 1/2 cup of low fat vanilla yogurt
• 1 tsp vanilla extract
• 1 very ripe banana
• 1 cup fresh blueberries
• 3/4 cup fresh raspberries

Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. In a large bowl, mix the flour, baking powder, salt, and baking soda until well combined. In another bowl, mix the egg, oil, yogurt, vanilla, white sugar, brown sugar and mushed banana until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add half of the blueberries and fold them into the batter.

Spoon the batter into the muffin tray then top each muffin with the raspberries and remaining blueberries - really push them inside the batter so the are stuffed. Bake for 18-20 minutes or until golden brown and a tester inserted into the muffin comes out clean.

Cool muffins on a rack then serve slathered with butter if desired. Enjoy!

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