Brown Sugar and Banana Muffins with Pecans

I found this recipe in an old Southern Living magazine and decided to make them for breakfast. It was a simple recipe to make and the muffins were moist, flavorful, and delicious! We all loved them, especially my kids.

Brown Sugar and Banana Muffins with Pecans:

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

Original recipe from Southern Living ~ April 2006

• 1/2 cup of butter, softened
• 1 cup firmly packed brown sugar
• 2 large eggs
• 1 cup mashed ripe bananas (2 large)
• 1 tsp cinnamon
• 1/4 cup buttermilk
• 1 tsp vanilla extract
• 1 1/4 cups of flour
• 1 cup of whole wheat flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup toasted pecans, chopped*

Preheat the oven to 350 degrees and coat a muffin tray with cooking spray.

Beat the butter at medium speed with a mixer until creamy. Slowly add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each one.

In a separate bowl, stir together the mashed bananas, cinnamon, buttermilk, and vanilla. Mix the flour, baking soda, baking powder, and salt in another bowl; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Beat on low speed just until blended after each addition. Do not over-beat. Spoon the batter into the prepared muffin tray, filling two thirds full. Sprinkle the pecans over each muffin evenly.

Bake for 20-25 minutes or until a tester inserted in the middle of a muffin comes out clean. Remove from pans immediately, and cool on wire racks. Serve slathered in butter if desired. Enjoy.

*Note: To toast the pecans, simply put in a dry skillet and cook on low for a few minutes until the nuts are toasted.

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Spiced Pork Chops with Apple Chutney

I found this Cooking Light recipe recently and couldn't wait to make it. I love fruit with pork and knew this recipe would be tasty and healthy. I adapted the recipe by cooking the chutney for much longer than the recipe called for and seasoned the pork with regular chile powder instead of chipotle chile powder. I loved the flavor of the sweet apples with the tender and juicy pork. This was easy to make, had little clean up, and was loved by my family and our friends that were over for dinner.

Spiced Pork Chops with Apple Chutney:

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

Original recipe by Cooking Light ~ March 2009

Chutney:

• 1 tbsp butter
• 3 apples, peeled and diced
• 1/4 cup dried cranberries
• 3 tbsp brown sugar
• 3 tbsp cider vinegar
• 2 tsp fresh ginger, peeled and minced
• 1/4 tsp salt
• 1/4 tsp dry mustard
• 1/8 tsp ground allspice

Melt butter in a small skillet over medium heat. Add apple and sauté 6 minutes or until lightly browned. Add cranberries and the remaining ingredients; bring to a boil. Reduce heat, and simmer 10-12 minutes or until apples are tender; stir occasionally.

Pork:

• 3-4 boneless thick cut pork loin chops
• Chile powder, to taste
• Garlic powder, to taste
• Ground coriander, to taste
• Sea salt and freshly cracked, to taste

While the chutney simmers, season the pork chops on both sides with the seasonings, to taste. Heat a grill pan that is coated with cooking spray over medium high heat. Add pork to the hot pan and cook 4 minutes on each side or until done. Let the meat rest for 5 minutes before serving with chutney. Enjoy.

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

Green Beans with Bacon Balsamic Vinaigrette

I loved this recipe I found on Myrecipes.com courtesy of Cooking Light. The green beans were perfectly cooked, with a wonderful bacon and tangy balsamic vinaigrette. I served this side dish to friends that were over for dinner and it was a huge hit with all of us. A simple and quick recipe that is sure to please.

Green Beans with Bacon Balsamic Vinaigrette:

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

Original recipe from Myrecipes.com ~ Cooking Light, November 1996

• 2 lbs of green beans, ends trimmed
• 2 bacon slices
• 3 tbsp shallots, minced
• 3 tbsp almond slivers
• 2 tbsp brown sugar
• 1/4 cup white or brown balsamic vinegar

Cook the green beans in boiling water for 2-3 minutes or until tender yet still crisp. Drain and rinse under cold water to stop them from cooking. Drain well and set aside.

Cook the bacon in a small skillet over medium heat until crisp. Remove the bacon from skillet and crumble; set aside. Add shallots to bacon fat in the skillet, sauté for 1 minute. Add almonds, sauté for 1 minute. Remove the shallots and almonds and let cool. Add sugar and vinegar to the skillet; stir until sugar dissolves. Add the green beans, crumbled bacon, almonds, and shallots then stir until evenly coated. Serve immediately. Enjoy.

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Mediterranean Stuffed Chicken Breasts

I found this recipe in the June Cooking Light magazine and couldn't wait to make it. I adapted it a bit by adding red onion and pine nuts to the stuffing mixture. I loved the Mediterranean flavors stuffed into the chicken. It was a simple recipe to make and tasted fantastic! We all really, really loved this dish.

Mediterranean Stuffed Chicken Breasts:

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

Original recipe by Cooking Light ~ June 2010

• 2 chicken breasts
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Dried oregano, to taste
• 1 small baby red bell pepper, diced
• 2 tbsp cup low fat feta cheese
• 2 tbsp kalamata olives, diced
• 2 tbsp red onion, diced
• 1 tbsp pine nuts
• 2 tbsp basil, chopped

Combine the bell pepper, feta cheese, olives, red onion, pine nuts, and basil together in a small bowl.

Cut a horizontal slit through the thickest portion of the chicken breast to form a small pocket. Stuff 2-3 tbsp of the cheese mixture into each pocket; close the opening with a toothpick. Season the chicken breast with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste on each side. Place the chicken on the grill for 6 minutes on each side or until done. Remove from grill, cover loosely with tin foil and let the meat "rest" for 7-10 minutes before slicing. Enjoy.

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Grilled Tomatoes Tapenade

My friend Kyle made these skewers for us one evening and we all loved them. This recipe comes from Myrecipes.com courtesy of Coastal Living. The tomatoes have such a wonderful and sweet flavor when grilled while the white balsamic and kalamata olive vinaigrette is tangy and so flavorful. I look forward to making this recipe again and again.

Grilled Tomatoes Tapenade:

Adapted recipe from For the Love of Cooking.net

Original recipe from Myrecipes.com courtesy of Coastal Living

• 3 tbsp olive oil
• 3 tbsp white balsamic vinegar
• 2 tbsp kalamta olives, minced (or olive tapenade)
• 2 tbsp fresh basil, chopped
• Sea salt and freshly cracked pepper, to taste
• 2 yellow heirloom tomatoes, cut in half
• 2 orange heirloom tomatoes, cut in half
• 2 red tomatoes, cut in half

Whisk the first six ingredients together in a small bowl until well blended.

Cut tomatoes in half; thread evenly onto 4 skewers. Brush with half of the vinaigrette.

Grill, covered, over medium-high heat (350-400 degrees) for 10 minutes, turning once. Drizzle with the remaining vinaigrette. Serve immediately. Enjoy.

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

Blueberry Scones with Lemon Glaze

I highly recommend this recipe, but be warned, these scones are very addictive. We had a friend's daughter staying with us for a few days so I decided to make breakfast extra special by making Tyler Florence's blueberry scones. They turned out much easier to make than I imagined and they tasted FANTASTIC. I loved the sweet blueberries with the sweet/tart lemon glaze. These scones were a huge hit with everyone! I tried one bite and ended up eating the whole scone, I couldn't stop myself.

Blueberry Scones:

Adapted recipe by For the Love of Cooking.net

Original recipe by Tyler Florence

• 2 cups of flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp sugar
• 5 tbsp unsalted butter, cold, cut into chunks
• 1 cup heavy cream, plus more for brushing on top of scones
• 1 1/2 cups of fresh blueberries

Preheat the oven to 400 degrees. Sift together the dry ingredients into a bowl. Using 2 forks, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together until just mixed; do not over work the dough. Fold the blueberries into the dough, taking care not to mash the berries.

Press the dough onto a lightly floured surface and form into a rectangle. Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.

Place the scones on a baking sheet lined with a silpat mat then brush the top with a bit of heavy cream. Bake for 15-20 minutes or until golden brown. Let the scones cool a bit before you apply the lemon glaze.

Lemon Glaze:

• 1/2 cup freshly squeezed lemon juice
• 2 cups confectioners' sugar, sifted
• 1 lemon, zest finely grated
• 1 tbsp unsalted butter

Place all the ingredients in a microwave safe bowl. Place in the microwave and cook for 30 seconds. Whisk the glaze to smooth out any lumps then drizzle on top of each scone. Serve immediately. Enjoy!

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

Coconut and Lime Sugar Cookies

We've had a busy week this week playing with friends, going to the zoo, playing at the park, going to the matinée, so today we decided to hang out at home and be mellow. Both of my kids asked if we could make cookies so I got busy looking for a fun new recipe to try. I found a recipe on Two Peas and Their Pod that looked great so I decided to give it a try. I adapted it a bit by using some whole wheat flour, using vanilla beans, and adding extra coconut. It was a fun recipe to make with my kids and they both LOVED these cookies.

Coconut and Lime Sugar Cookies:

Adapted recipe by For the Love of Cooking.net

Original recipe by Two Peas and Their Pod

• 1 3/4 cup of whole wheat flour
• 1 cup of flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup butter, softened
• 1 1/2 cups of white sugar
• 1 egg
• 1-2 vanilla beans, seeds removed (or 1 tsp vanilla extract)
• Zest of one lime
• 3 tbsp lime juice
• 1 cup of coconut
• White sugar (for rolling cookies)

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

Combine the flours, baking soda, baking powder, and salt in a bowl. Using a mixer, beat together the butter and sugar until fluffy.

Slice the vanilla bean down the center lengthwise without going all the way through the underside. Take your knife and scrape out all of the seeds from inside the bean, place the seeds into the sugar mixture. Add the egg, lime juice, and lime zest to the mixture then beat until well combined. Gradually add the dry mixture and the coconut to the sugar mixture and mix until combined. Don't over mix.

Roll dough into small balls then place the balls into a bowl of white sugar (about 1/2 cup); roll the balls in the sugar then place on the lined baking sheet about 1 1/2 inches apart.

Bake for 8-10 minutes or until lightly browned. Remove from the oven and let cool on a baking rack. Enjoy.

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

Mushroom and Spinach Lasagna

I was craving pasta so I decided to make a mushroom and spinach lasagna. It was fairly easy to make, had very little clean up, and tasted fantastic. I usually love meat lasagna but the mushrooms were so hearty I didn't miss the protein. This dinner was a huge hit with everyone in my family except for my daughter who informed me that she has never liked lasagna - you can't win them all.


Mushroom and Spinach Lasagna:
Recipe and photos by For the Love of Cooking.net

• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 8 oz button mushrooms, sliced
• 1/2 sweet yellow onion, diced
• 5 cloves of garlic, minced
• 1-2 tbsp fresh basil, chopped
• 1/2 tsp dried oregano
• Sea salt and freshly cracked pepper, to taste
• 1 (15 oz) container ricotta cheese
• 1 egg
• 2 tbsp of Parmesan cheese
• 1 1/2 cups of baby spinach leaves (or more if you like)
• 6-7 lasagna noodles (I used no boil noodles)
• 2 cups mozzarella cheese, shredded (divided)
• 3 1/2 cups of marinara sauce (homemade or store bought)

Preheat oven to 375 degrees. In a skillet over medium heat, cook the mushrooms and onion for 10-15 minutes or until tender; add the garlic and cook for 60 seconds, stirring frequently. Season with sea salt and freshly cracked pepper.

In a large bowl, add ricotta, egg, 1/2 cup of mozzarella cheese, Parmesan cheese, oregano, fresh chopped basil, sea salt and freshly cracked pepper to taste. Combine until mixed thoroughly.

Layer a 8 x 8 inch baking pan with just enough sauce to cover the bottom of the pan. Lay two lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the mushroom mixture on top, finish by layering some spinach leaves on top; repeat layering. Finish with a layer of noodles and the sauce. Sprinkle with the remaining mozzarella cheese then top with a dash of dried basil. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Enjoy.

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

Black Bean and Vegetable Quesadilla with Guacamole

I had a little bit of the black bean and vegetable mixture leftover from the Black Bean and Vegetable Stuffed Poblano Pepper so I decided to make a quesadilla using the mixture, some extra sharp cheddar cheese, and my new favorite tortillas. I topped the quesadilla with fresh guacamole and salsa. This was a terrific lunch and I gobbled up every last bite. A quick, healthy, and delicious lunch - you can't beat that.

Black Bean and Vegetable Quesadilla with Guacamole:

Recipe and photos by For the Love of Cooking.net

• 2 corn or flour tortillas
• 1/2 cup of black bean and vegetable mixture
• Extra sharp cheddar cheese, shredded
• Guacamole

Layer one tortilla with half of the shredded cheese, top the cheese with the black bean and vegetable mixture, sprinkle with the remaining cheese and finally add the other tortilla.

Cook in a skillet over medium heat for 3-4 minutes on each side or until vegetables are warm and the cheese is melted. Slice and serve with guacamole. Enjoy.

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

Black Bean and Vegetable Stuffed Poblano Peppers

I had some poblano peppers to use up so I decided to stuff them with a mixture of black beans, vegetables, and cotija cheese. They turned out excellent! My husband and I both really, really loved this dinner. The roasted poblano peppers had such a delicious flavor and the black bean mixture was tasty and filling. I topped each pepper with fresh guacamole and served them with salsa. It was a healthy and hearty dinner.

Black Bean and Vegetable Stuffed Poblano Peppers:

Recipe and photos by For the Love of Cooking.net

• 3 poblano peppers
• 1 can of black beans, drained and rinsed
• 1/2 cup of cotija cheese
• 1/ cup of orange and yellow bell pepper, diced
• 1/2 small sweet yellow onion, diced
• 1 cup of frozen sweet yellow corn, thawed
• 3 tbsp cilantro, chopped
• 1 zucchini, diced
• 1 large handful of grape tomatoes, sliced
• Sea salt and fresh cracked pepper to taste
• 1/2 tsp of cumin
• Dash of oregano

Combine the black beans, bell pepper, onion, cilantro, zucchini, corn, tomatoes, all but 2 tbsp of cotija cheese, oregano, cumin, sea salt and fresh cracked pepper, to taste. Mix all ingredients thoroughly.

Clean the poblano peppers and carefully slit them down the center (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.

Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.

Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray. Place the roasted peppers in the dish. Carefully stuff each pepper with the black bean mixture. Top each pepper with the remaining cheese.

Place in the oven and bake uncovered for 20-30 minutes or until the vegetables are cooked and the cheese is melted. Serve with guacamole and fresh salsa. Enjoy.

Remaining Ingredients:

• Guacamole
• Salsa or hot sauce

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

Strawberry Crepes

My kids get to pick whatever they want to eat for breakfast, lunch, and dinner on their birthday. My son just turned 5 years old and he asked for strawberry crepes for breakfast. I whipped up a batch for him and his sister and they gobbled up every last bite. This is a fun and easy recipe to prepare and it makes breakfast extra special.

Strawberry Crepes:

• 4 eggs
• 1 1/3 cup non fat milk
• 1 tbsp melted butter
• 1/2 tsp vanilla extract
• 1 cup all purpose flour
• 1 tbsp white sugar
• 1/2 tsp salt

Additional ingredients:

• 8-10 strawberries, stems removed and diced
• 1 tbsp sugar, more depending on the sweetness of the berries
• Powdered sugar, sifted

Combine the first seven ingredients in a large bowl; use immersion blender (or whisk) to mix crepe batter thoroughly. Make sure there are no lumps in the batter. Heat a small non stick skillet over medium heat. Spray with cooking spray and using a small ladle, spoon about 3-4 tablespoons of crepe batter into the hot pan. Tilt the pan clockwise so that the batter spreads evenly over the bottom of the pan. Cook for 30 seconds to 1 minute per side. Most people only cook one side but I cook both.

Combine the diced strawberries and the sugar together. Taste the berries and add more sugar if needed.

Remove the crepe from the pan and place on a plate. Spread a bit of the strawberries down the center of the crepe. Roll and place on another plate for serving. Sprinkle the top with sifted powdered sugar and more strawberries. Eat immediately. Enjoy.

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

Grilled Zucchini Spears with Lemon Vinaigrette

I saw this recipe in my new Cuisine at Home magazine and knew I would make it instantly. This is my new favorite way to cook zucchini. I loved the lemon vinaigrette with the crunchy pine nuts, and salty feta cheese. I paired this dish with a Greek-Style Pork chop... it was a wonderful and delicious dinner. My son especially loved the lemon vinaigrette - he couldn't get enough of it.

Grilled Zucchini Spears with Lemon Vinaigrette:

Adapted recipe by For the Love of Cooking.net

Original recipe from Cuisine at Home, August 2010

Lemon Vinaigrette:

• 1 tbsp olive oil
• 1/2 tbsp Dijon mustard
• 1/2 lemon, juice and zest
• Sea salt and freshly cracked pepper, to taste

Whisk together all of the ingredients in a small bowl. Taste and re-season if necessary.

Zucchini:

• 2 zucchini, quartered lengthwise
• 1 tsp olive oil
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp pine nuts, toasted
• 1 tbsp low fat feta cheese
• 1 tbsp basil, chopped

Toss the zucchini with the olive oil then season with sea salt and pepper in a bowl. Grill the zucchini on the grill (or in a grill pan) on one side until the grill marks appear, about 2 minutes. Flip wedges and grill an additional 1-2 minutes. Cut each quarter in half crosswise, return to bowl.

Pour the vinaigrette over the zucchini. Add the pine nuts, feta cheese, and basil then toss gently to coat evenly. Serve warm. Enjoy.

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

Citrus Berry Smoothie

It has been very hot here in Portland. The kids and I got home from a long walk and we were all so hot and dehydrated we decided to make smoothies to cool us down and quench our thirst. The smoothies were very quick and easy to make. I filled them with banana, strawberries, blueberries, raspberries, yogurt, honey, orange juice, and ice. They were so flavorful and delicious - the kids drank them up in a flash and loved every last sip.

Citrus, Berry Smoothie:

Recipe and photos by For the Love of Cooking.net

• 3/4 cup of low fat vanilla yogurt
• 1/2 cup of orange juice
• 5-6 strawberries, stems removed
• 1 cup of blueberries
• 1 cup of frozen raspberries
• 1 banana, sliced
• 1-2 tsp of honey, to taste
• 5-6 ice cubes

Combine all of the ingredients in a blender then blend until mixed thoroughly. Taste and add more honey if necessary, then remix. Pour the smoothie into two tall glasses, garnish with a strawberry and serve. Enjoy!

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

Tomato and Basil Sandwich with a Twist

If you are in the mood for a light, healthy, and very tasty sandwich - this recipe is for you. It takes minutes to make and tastes fantastic. I love the combination of the crisp seeded bagel thin topped with the creamy cheese, flavorful basil, and the soft tomato. Seasoning the top of the sandwich halves with sea salt and freshly cracked pepper is an important step that makes the sandwich extra delicious. I am looking forward to having this for lunch again tomorrow.

Tomato and Basil Sandwich with a Twist:

Recipe and photos by For the Love of Cooking.net

• 1 seeded bagel thin, toasted
• 1 wedge of Laughing Cow Garlic and Herb cheese
• 1 tomato, sliced
• Basil leaves
• Sea salt and freshly cracked pepper, to taste

Toast your bagel then spread the cheese evenly over both slices of bagel. Top the cheese with basil leaves then the tomato slices. Season the top with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

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