Greek Orzo

I wanted a quick, simple, and delicious side dish to pair with my Mediterranean Chicken Thighs so I decided to make a Greek inspired orzo dish. I added spinach, tomatoes, kalamata olives, and red onion to the orzo then dressed it lightly with olive oil, lemon juice, sea salt, freshly cracked lemon pepper, and feta cheese. The dish was light, healthy, and so tasty. We all enjoyed this dish very much and it paired nicely with the chicken.

Greek Orzo:

Recipe and photos by For the Love of Cooking.net

• 8 oz of orzo, prepared per instructions
• Handful of baby spinach
• Handful of grape tomatoes, sliced in half
• Handful of kalamata olives, sliced in half
• 2 tbsp red onion, diced
• 1-2 tbsp olive oil
• Juice of 1/2 a small lemon
• Sea salt and freshly cracked lemon pepper, to taste
• Oregano, to taste
• Feta cheese, to taste

Cook the orzo in salted water per instructions, drain the orzo then place back into the pot. Add the baby spinach, grape tomatoes, kalamata olives, red onion, olive oil, lemon juice, sea salt, freshly cracked lemon pepper, and oregano, to taste. Stir until even mixed. Pour into a serving dish and top with feta cheese. Enjoy.

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Mediterranean Chicken Thighs

I was in the mood for Mediterranean flavors so I picked up some chicken thighs and marinated them in some olive oil, lemon juice, garlic, oregano, and red wine vinegar for a few hours. The meat was tender, juicy, and very flavorful - this dish was a huge hit with my entire family. I served this chicken with Greek Orzo for a delicious and healthy meal.

Mediterranean Chicken Thighs:

Recipe and photos by For the Love of Cooking.net

• 5 boneless, skinless chicken thighs, trimmed of any fat
• 4-5 tbsp olive oil
• Juice and zest of one lemon
• 1 tbsp red wine vinegar
• 2 cloves of garlic, minced
• 1 tsp dried oregano
• Sea salt and freshly cracked pepper, to taste

Combine all ingredients together in a large zip lock bag. Let the chicken marinate in the refrigerator for 2 hours.

Preheat the oven to 350 degrees. Heat the olive oil in a large OVEN PROOF skillet over medium high heat. Coat the skillet with olive oil cooking spray. Once the skillet is hot, lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place in the oven. Cook for 8 minutes or until cooked through. Let the meat rest for a few minutes. While the meat rests, pour the marinade into the skillet and cook over high heat until it boils rapidly, about 1-2 minutes. Place the chicken on a serving plate and pour the boiled marinade on top. Enjoy.

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Tiffany's Tomatoes

Back in 1997 when I first moved to Portland I lived with one of my best friends Tiffany in a small apartment with our two cats. One of our weekly rituals was to come home from work and make baked potatoes with the works and fried red tomatoes. It was our favorite meal and the thought of it brings back wonderful memories. Recently, Tiffany and I spent a weekend at the beach together - just the two of us. We played hours of rummikub, walked on the beach, shopped, ate at fun restaurants, and relaxed. Our last night together we made fried red tomatoes... they were as good as I remembered and it was the perfect way to end a wonderful weekend with my dear friend. I wanted to recreate the recipe for my family but decided to use only a little oil to keep them healthier. I served them with the creamy low fat buttermilk basil dressing. They turned out crisp and delicious without being greasy and tasted fantastic with the dressing. This one's for you Tiff!

Tiffany's Tomatoes:

Recipe and photos by For the Love of Cooking

Inspired by Tiffany

• 2 tbsp olive oil (more if needed)
• Olive oil cooking spray
• 4 large, FIRM, red tomatoes, cut into thick slices
• Italian flavored panko crumbs
• Milk
• Sea salt and freshly cracked pepper, to taste
• Creamy low fat buttermilk basil dressing

Heat the olive oil in a skillet over medium heat. Dip the thick slices of tomato in the milk then into the panko crumbs. Season with sea salt and freshly cracked pepper then place into the hot skillet, spray the tops of the tomatoes with the olive oil cooking spray before flipping them. Cook for 2-3 minutes on each side or until golden brown. Place the cooked tomatoes onto a paper towel before placing on the serving plate. Serve with the creamy basil dressing or your favorite creamy dip. Enjoy.

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Creamy Low Fat Buttermilk Basil Dressing

We loved the buttermilk dill dressing so much I decided to try making it with fresh basil and parsley this time. I also decided to add a bit of lemon because I love basil and lemon together. It turned out fantastic and we all enjoyed it. Making homemade dressing is so quick, easy, and affordable.

Creamy Low Fat Buttermilk Basil Dressing:

Recipe and photos by For the Love of Cooking

• 1/2 cup of low fat buttermilk
• 1/3 cup of light mayonnaise
• 2-3 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Combine the ingredients in a bowl and mix thoroughly. Set in the refrigerator for at least 30 minutes to allow the flavors to mingle. Serve as a dressing for a tossed salad or a dip for chips and vegetables. Enjoy.

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Potato Leek Soup

I went to our local farmers market this weekend and picked up some wonderful local fruit and produce, I also finally met Cathy from Wives with Knives who was just as lovely as I imagined her to be. It's been raining and cold here this week so when I saw fresh leeks at one of the booths I instantly wanted to make a big pot of potato leek soup. We headed to a friends house for dinner and I brought this soup. It turned out flavorful, hearty, and very delicious. It was a big hit with all of us.

Potato Leek Soup:

Recipe by For the Love of Cooking.net

• 4 slices of lean bacon, cooked and crumbled
• 1 large leek, white and light green parts only, washed and chopped
• 2 stalks of celery, chopped
• 1 shallot, diced
• 5 cloves of garlic, minced
• 4 large Yukon gold potatoes, peeled and cut into 1 inch pieces
• 8 cups of chicken stock
• 1 tsp of thyme
• Sea salt and freshly cracked pepper, to taste
• 1 cup of low fat milk
• Cheddar cheese, for topping
• Fresh parsley, chopped

Cook the bacon over medium heat in a large Dutch oven. Once the bacon is crisp, remove and place on a paper towel. Crumble into little bits and set aside for garnish.

Add the leeks, celery, and shallots to the Dutch oven (add a bit more olive oil if there isn't much bacon grease). Cook on low until tender and soft, stirring occasionally, for 20 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the potatoes, stock, thyme, sea salt and freshly cracked pepper, to taste. Cook until the potatoes are tender, about 45 minutes.

Once the potatoes are tender, remove the bay leaf. Blend the soup just a little bit with an immersion blender being careful to keep most of the soup chunky. Add the milk, taste and re-season if needed. Serve hot with cheddar cheese, bacon bits, and fresh parsley sprinkled on top. Enjoy.

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Neapolitan Pancakes

Neapolitan (chocolate, strawberry, and vanilla) is one of my favorite flavors of ice cream so I thought I would try making my kids pancakes using those flavors. I normally whip up a batch of healthy pancakes using yogurt and whole wheat flour but I had hungry kids who wanted breakfast immediately so I used a pancake mix (Bisquick). I added some vanilla bean to the batter, then fresh strawberries and chocolate chips were added to the pancakes while they were cooking. These pancakes were a snap to make and my kids LOVED them - they gobbled up every single last bite.

Neapolitan Pancakes:

Recipe and photos by For the Love of Cooking.net

• 2 cups of pancake mix (I used Bisquick)
• 1 cup of milk
• 1 egg
• 1 vanilla bean
• Strawberries, diced into small pieces
• Milk chocolate chocolate chips

Combine the pancake mix, milk and egg together in a bowl. Slice the vanilla bean down the center then using the dull side of the knife, scrape all the seeds out of each side of the bean. Add the seeds to the pancake batter.

Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Top each pancake with pieces of the strawberry and chocolate chips.

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. Served slathered in butter and topped with maple syrup. Enjoy.

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Chicken and Roasted Pepper Quesadillas

We had avocados that were ripe and ready to use so I whipped up a batch of guacamole to serve with some chicken and roasted pepper quesadillas. I used leftover roasted chicken meat mixed with seasonings, roasted peppers, onion, and cilantro. The chicken was really flavorful and tasted wonderful with the refried beans and cheese. The quesadillas were so simple to make and tasted fantastic to my entire family. A quick and easy meal with very little clean up is my kind of dinner.

Chicken and Roasted Chile Quesadillas:

Recipe and photos by For the Love of Cooking.net

• 2 cups of leftover roasted chicken meat, shredded
• 2 Anaheim peppers, stem and seeds removed, slit down the center lengthwise
• Roasted bell pepper, stem and seeds removed, slit down the center lengthwise
• 1 tbsp red onion, chopped finely
• Fresh cilantro, chopped
• Garlic powder, to taste
• Cumin, to taste
• Sea salt and fresh cracked pepper, to taste
• Mexican blend of cheese
• Refried beans
• Guacamole
• Salsa

Position the oven rack close to the broiler and heat the broiler. Cover a baking sheet with tin foil (for easier clean up). Put the cored, seeded and flattened peppers skin side up on a baking sheet.

Broil until peppers are blackened. Transfer the peppers to a large zip lock bag then seal and let them cool for 10 minutes.

Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them into pieces.

Combine the chicken, roasted peppers, onion, cilantro, cumin, garlic powder, sea salt and freshly cracked pepper, to taste. Mix all ingredients thoroughly.

Spread the refried beans over half of a large flour tortilla. Spread the chicken mixture on top of the beans then sprinkle with cheese. Fold the flour tortilla in half and place in a dry skillet over medium heat. Cook until golden brown on each side, about 3 minutes. Slice into wedges and serve with fresh salsa and guacamole. Enjoy.

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Mixed Vegetable Sauté with Fresh Basil

This is a quick, healthy, and delicious side dish that goes well with most any main entree. It's also a great way to use up the vegetables in your refrigerator. I served this dish with the barbecue beef sandwiches and it was delicious. I really loved the flavor the fresh basil gave to these vegetables.

Mixed Vegetable Sauté with Fresh Basil:

Recipe and photos by For the Love of Cooking.net

• 1-2 tsp olive oil
• 4 carrots, peeled and sliced at an angle
• 6 asparagus spears, ends removed and cut into thirds
• 1/2 red onion, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 1-2 tbsp fresh basil, chiffonade

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes; add the carrots and cook for 3 minutes. Add the asparagus spears and cook for an additional 2 minutes before adding the zucchini and the yellow squash then continue cooking for 3 minutes or until the vegetables are tender. Season with sea salt and freshly cracked pepper, to taste. Pour the vegetables into a serving bowl and toss with the fresh chopped basil. Serve immediately. Enjoy.

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Barbecue Beef Sandwiches

I am a very happy woman because this recipe turned out fantastic! The beef was really tender and so flavorful. I loved the homemade barbecue sauce, it was sweet, tangy, and so tasty. The French's fried onions made this sandwich over the top good with a great flavor and a nice crunch. My kids loved this recipe and ate every last bite. I loved, loved, loved this sandwich and my husband did too because he ate two sandwiches. I highly recommend this recipe.

Barbecue Beef Sandwiches:

Recipe and photos by For the Love of Cooking.net

• 1 tsp of olive oil
• 2 lbs lean chuck roast
• 3 pieces of lean bacon
• 1/2 sweet yellow onion, diced finely
• 1/2 tsp of dried thyme (plus some for seasoning the meat)
• 4 cloves of garlic, diced finely
• 1 tsp crushed red pepper (optional)
• 2 cups of ketchup
• 1/4 cup of brown sugar
• 2 tbsp of molasses
• 1 tbsp of red wine vinegar
• 1 tsp dried mustard
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1 cup of beef broth
• Hamburger buns
• French's fried onions

Add the olive oil to a small Dutch oven and heat over medium high heat. Season the chuck roast with sea salt, freshly cracked pepper, and thyme, to taste on both sides. Sear the meat on all sides for 1-2 minutes, or until golden brown. Remove the beef and place on a plate.

Cook bacon in the same Dutch oven over medium heat. Once it's finished, place on a paper towel to drain then crumble. In the same skillet, add the thyme and onion to the bacon grease and saute for 2-3 minutes or until the onion is soft. Add garlic and red pepper then cook, stirring frequently, for 30-45 seconds. Add the remaining ingredients, including the bacon crumbles, and mix thoroughly, cook for about 20 minutes so flavors combine.

Preheat oven to 300 degrees. In a small dutch oven pan, combine the beef broth, seared chuck roast and half the barbecue sauce. Bake in the oven for 3-4 hours; make sure you check the meat every once in awhile, if the liquid is getting low add more beef broth. Remove the beef from the oven and go through the meat to remove any fat. Add the remaining barbecue sauce and mix thoroughly until the meat is shredded and evenly coated with the sauce. Taste and re-season with salt and pepper if needed.

Cook the French's Fried Onions in the oven for just a few minutes - watch them carefully because they will burn easily. Toast the buns if preferred. Pile the shredded beef on the bottom bun and top with crunchy onions and top bun. Enjoy!

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Strawberry Galette with Homemade Vanilla Whipped Cream

I had one pie crust to use up so I decided to bake a strawberry galette with my daughter. It was a fun afternoon cooking with my little sous chef. I think she really liked placing the strawberry slices onto the pie crust and she enjoyed making the whipped cream. This was a wonderful dessert that my entire family loved. Needless to say my daughter was very proud of herself.

Strawberry Galette with Homemade Vanilla Whipped Cream:
Recipe and photos by For the Love of Cooking.net

• 1 pie crust
• 10-15 strawberries, stems removed & sliced
• 2 tbsp white sugar
• 2 tsp corn starch
• 1 egg, beaten
• Raw sugar
• 1 half a pint of Whipping cream
• Powdered sugar, to taste
• 1 vanilla bean, seeds removed

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Clean the strawberries then remove the stems and slice them lengthwise. Place the sliced strawberries into a bowl and sprinkle the sugar and corn starch on top. Gently stir the strawberries until the sugar and corn starch are evenly covering the berries.

Layer the berries overlapping each other inside the pie crust starting one inch from the edge.

Fold the edge of the dough over the strawberries. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar. Bake in the oven for 35-40 minutes.

While the galette is baking, make the whipped cream. Pour the whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.

Remove from the oven and let cool for 5-10 minutes before slicing. Serve with homemade whipped cream. Enjoy.

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Spicy Sesame Noodles with Roasted Chicken

I had leftover roasted chicken to use up so I decided to make a spicy sesame noodle dish with chicken, carrots, bell pepper, fresh basil, and cilantro. I made a sesame and soy dressing that made this dish extra tasty. This recipe was so quick and simple to make - perfect for a busy weekday dinner. My entire family loved this recipe and we gobbled up every last bite.

Spicy Sesame Noodles with Roasted Chicken:
Recipe and photos by For the Love of Cooking

• 3 tbsp seasoned rice vinegar
• 2 tbsp of soy sauce
• 2 tbsp of canola oil
• 1 tbsp of sesame oil
• 1/2 tbsp of Sriracha chili sauce (more if you want it extra spicy)
• 1 clove of garlic, minced
• 1 tsp fresh ginger, minced
• 7-8 oz of whole wheat spaghetti, cooked per instructions
• 1 1/2 cups of roasted chicken, chopped
• 1 cup of shredded carrots
• 1 cup of red pepper, sliced
• 3-4 green onions, sliced
• 1 cup of fresh cilantro, chopped
• 6-7 fresh basil leaves, chiffonade

Combine the vinegar, soy sauce, canola oil, sesame oil, Sriracha sauce, garlic, and ginger together. Mix well and set aside for at least 30 minutes to allow the flavors to mingle.

Cook the spaghetti per instructions. Drain then return to the pan along with the chicken, bell peppers, carrots, green onions, and the sauce; toss until the noodles, chicken, and vegetables are evenly coated with the sauce. Remove from the stove then add the basil and cilantro and toss to combine. Serve immediately. Enjoy.

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Banana Oatmeal Bread

I had two very ripe bananas that needed to be used up so I decided to bake a banana oatmeal bread from Cooking Light. I adapted the recipe a bit by using both whole wheat and regular flour, both brown sugar and white sugar, and adding cinnamon. It was a very simple and quick recipe and had very little clean up. The banana oatmeal bread turned out moist and very flavorful and was the perfect after school snack. My kids both gave this bread two thumbs up.

Banana Oatmeal Bread:

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

Original recipe by Cooking Light

• 1 cup of flour
• 1/2 cup of whole wheat flour
• 1/3 cup of white sugar
• 1/3 cup of brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 3/4 cups quick cooking oats
• 2 small, very ripe bananas, mashed
• 1/3 cup of low fat buttermilk
• 1/4 cup of canola oil
• 1 1/4 tsp vanilla
• 2 eggs, beaten

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Combine all the dry ingredients together and mix well. Combine the banana, buttermilk, oil, vanilla, and eggs together until mixed thoroughly. Slowly add the dry ingredients to the wet ingredients until well combined. Pour the batter into the loaf pan.

Place into the oven and bake for 45-55 minutes or until a tester inserted in the middle of the loaf comes out clean. Let the bread cool for 10 minutes before removing from the pan and placing on a cooling rack for a few more minutes. Slice and slather with butter if desired. Enjoy.

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Vegetable Loaded Salad with Creamy Dill Dressing

I needed to clean out the refrigerator so this salad has a little bit of everything in it. I usually make my House Salad but I think I will be making this one more often because I loved that it was filled with so many great flavors and textures. It's a simple and easy side dish that will compliment most meals. I served this salad with the Vegetable and Kale Soup and some freshly baked bread for a healthy, filling and delicious meal.

Vegetable Loaded Salad with Creamy Dill Dressing:

Recipe and photos by For the Love of Cooking.net

• Romaine lettuce, cleaned and chopped
• Grape tomatoes
• Cucumber, chopped
• Red onion, sliced
• Yellow bell pepper, chopped
• Sugar snap peas, chopped
• Carrots, chopped
• Craisins
• Toasted pine nuts
• Croutons
• Buttermilk Dill Dressing

Clean and chop all of the vegetables then starting with the lettuce, place into a large serving bowl, followed by the remaining ingredients. Add creamy dill dressing, to taste (or your favorite salad dressing), toss and serve. Enjoy.

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

Low Fat Buttermilk Dill Dressing

I made a simple salad filled with vegetables and decided to make a quick and easy buttermilk salad dressing to go with it. I found some fresh dill in the refrigerator and decided it would be the perfect dressing for our salad. It took minutes to make and tasted wonderful! I really loved the flavor the fresh dill gave to the dressing. I look forward to making this again and again.

Low Fat Buttermilk Dill Dressing:

Recipe and photos by For the Love of Cooking.net

• 1/2 cup of low fat buttermilk
• 1/3 cup of light mayonnaise
• 1/4 cup of fresh dill, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Combine the ingredients in a bowl and mix thoroughly. Set in the refrigerator for at least 30 minutes to allow the flavors to combine. Serve as a dressing for a tossed salad or a dip for chips and vegetables. Enjoy.

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Vegetable and Kale Soup

We had yet another rainy day here in Oregon so I made a big pot of vegetable soup. I decided to add some kale, because I love it in soups, and some white cannellini beans for protein. This soup was so quick and simple to make and tasted delicious. We all loved it, especially my daughter, who took the leftovers to school in her thermos the next day.

Vegetable and Kale Soup:

Recipe and photos by For the Love of Cooking.net

• 1 tsp olive oil
• 1/2 sweet yellow onion, diced
• 3 carrots, diced
• 2 celery, diced
• 1 zucchini, diced
• 3-4 cloves of garlic, minced
• 1-2 tsp dried basil, to taste
• 1 14 oz can of diced tomatoes with juices
• 1 15 oz can of cannellini beans or white beans, drained and rinsed
• 6 cups of vegetable or chicken stock (I used chicken)
• Sea salt and freshly cracked pepper, to taste
• 2 cups of kale, chopped

Heat a Dutch oven over medium heat with the olive oil. Add the onion once it's warm and sauté for 2 minutes then add the minced garlic and stir constantly for 60 seconds. Add the carrot, celery, basil, diced tomatoes and chicken broth. Stir the soup, mixing everything together, then season with sea salt and black pepper. Simmer on medium low heat for 45-60 minutes (depending on how soft you like your veggies). Add the kale, zucchini, and white kidney beans, taste and re season if needed. Cook for an additional 3-4 minutes. Enjoy.

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