Crab Stuffed Mushrooms

I was recently sent some Kikkoman products and I was excited to make some recipes using them.  I loved the Ginger-Honey Pork Tenderloin that I made with the soy sauce and I REALLY loved these crab stuffed mushrooms using their panko crumbs.  My husband and I gobbled these mushrooms up and enjoyed them very much. My kids tried them but didn't like the crab - silly kids! 

Crab Stuffed Mushrooms:

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

Recipe inspired by Kikkoman 

• 12 button mushrooms, stems removed
• 2 tsp olive oil (divided)
• 2 tbsp sweet yellow onion, finely diced
• 1 clove of garlic, minced
• 1/2 cup of lump crab meat
• 2 tbsp mayonnaise
• 2 tbsp Parmesan cheese
• 1 tbsp fresh parsley, chopped (divided)
• Sea salt and freshly cracked pepper, to taste
• Squeeze of fresh lemon juice, optional
• 1/4 cup of panko crumbs

Preheat the oven to 350 degrees.  Coat a round baking dish with cooking spray.

Remove the mushroom stems and dice them finely.  Heat the olive oil in a small skillet over medium heat then add the onion and diced mushroom stems.  Cook for 2-3 minutes or until tender and soft; add the minced garlic and cook, stirring constantly for 1 minute.  Remove from the heat and let cool.

Combine the crab meat, mayonnaise, Parmesan cheese, most of the fresh parsley, sea salt and freshly cracked pepper, and a dash of lemon juice in a bowl.  Add the cooked mushrooms and onion mixture then gently stir until well combined.  Fill each mushroom with the crab filling until overflowing; repeat with the remaining mushrooms.  Place the mushrooms into the prepared baking pan.

Combine the panko crumbs with the remaining teaspoon of olive oil and the last bit of parsley then mix until well combined.  Sprinkle the panko crumbs evenly on top of each mushroom.  

Place into the oven and bake for 30 minutes, or until the mushrooms are tender and the panko is golden brown.  Serve immediately.  Enjoy.

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

Soy Sesame Sugar Snap Peas

I wanted a healthy and tasty side dish to serve with the Asian-Glazed Chicken Thighs I made for dinner recently. I saw a bag of sugar snap peas in the refrigerator and so I decided to cook them like I cook edamame. I sautéed the sugar snap peas with sesame oil, soy sauce, and freshly minced garlic. I cooked them until they were warmed through then served them immediately. They were crisp-tender, very flavorful, and paired nicely with the chicken thighs.

Soy Sesame Sugar Snap Peas:

Recipe and photos by For the Love of Cooking.net

• 1 1/2 cups of sugar snap peas
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 clove of garlic, minced

Heat a skillet over medium heat. Add the soy sauce, sesame oil, and garlic together in the skillet and mix well. Add the sugar snap peas then stir to coat evenly. Cook for 2-3 minutes, stirring often. Remove from the skillet and serve. Enjoy!

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

Roasted Green Beans

This is such a quick and easy way to prepare green beans. I love roasting vegetables because they taste so much better to me than steamed or sautéed. I simply seasoned these green beans with sea salt, freshly cracked pepper, garlic powder, and olive oil then roasted them in the oven. They paired perfectly with my pork roast and mashed potatoes and they tasted delicious. Sometimes simple food is the best food.

Roasted Green Beans:

Recipe and photos by For the Love of Cooking.net

• 1/2 lb of fresh green beans, ends trimmed
• 1-2 tsp olive oil
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Trim the green bean end then wash well. Place the green beans on the baking sheet then drizzle them with olive oil. Season the beans with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 7-8 minutes or until crisp-tender. Serve immediately. Enjoy.

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

Twice Baked Maple & Cinnamon Yams with Mini Marshmallows

This dish reminds me of my childhood. My mom would make a baked yam dish for Thanksgiving that was topped with marshmallows and I loved it! I decided to recreate that childhood favorite but with a new twist. I baked the yams until tender then scooped out the insides and added butter, maple syrup, and cinnamon before mixing them until creamy. I refilled half of the yam skins with the filling and topped them with mini marshmallows and baked them for a bit longer. I used my new kitchen torch to brown the marshmallows right before serving. Needless to say, these tasted wonderful! My kids enjoyed them and so did my husband and I.

Twice Baked Maple & Cinnamon Yams with Mini Marshmallows:

Recipe and photos by For the Love of Cooking.net

Inspired by my Mom

• 4 yams
• 2 tbsp butter
• 2 tbsp maple syrup
• 1/4-1/2 tsp cinnamon
• Dash of sea salt
• Dash of cayenne pepper
• 1/2 cup of mini marshmallows

Preheat the oven to 400 degrees. Poke the yams with a fork several times then place into the oven and bake until fork tender, about 1 hour.

Remove the yams from the oven and let them cool for 10 minutes. Slice the yams in half lengthwise and scoop out the filling VERY CAREFULLY from each half. Mix the yam filling with butter, maple syrup, cinnamon, a dash of sea salt, and a dash of cayenne. Mix well until smooth and creamy. Add the filling into 4 of the yam halves then top with marshmallows. Place on a lined baking sheet and bake for 10 minutes.

Remove from the oven and carefully torch the marshmallows with a cooking torch; or if you don't have one, turn the oven to broil and cook for 1 minute or until the marshmallows are golden brown. Serve immediately. Enjoy.

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

Parmesan-Brown Butter Orzo with Toasted Pine Nuts

This was a delicious side dish that was extremely easy to make and turned out to be a huge hit. The brown butter gave the orzo a nice nutty flavor and I really loved the sweet shallots, salty Parmesan and crunchy pine nuts - it was a fantastic combination of flavors & textures. We all, especially the adults, loved this side dish.

Parmesan-Brown Butter Orzo with Toasted Pine Nuts:

Recipe and Photos by For the Love of Cooking.net

• 2 tbsp butter
• 2 tbsp shallots, diced
• 1 1/2 cups of orzo
• 1 1/3 cup of chicken broth
• 2-3 tbsp Parmesan cheese, shredded
• 2 tbsp toasted pine nuts
• 1 tbsp fresh parsley, chopped
• Sea salt and freshly cracked pepper, to taste

Heat the butter in a saucepan over medium heat. Once the butter has melted, add the shallots and cook, stirring often for 1-2 minutes. Add the orzo and cook, stirring often, for 2-3 minutes. Add the chicken broth and bring to a boil then reduce heat and simmer for 13-15 minutes. Add the Parmesan cheese, pine nuts, parsley, season with sea salt and freshly cracked pepper, to taste then stir until well combined. Serve immediately. Enjoy.

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

Roasted Sweet Onions with Herbed Bread Crumbs

I found this recipe in the August issue of Saveur magazine. I love sweet onions and roasted veggies are my favorite so this recipe called my name. The recipe called for fresh thyme and oregano but I didn't have any so I replaced them with fresh basil. The onions were sweet and tender and the herb crust gave them a nice crust and flavor. This was a wonderful side dish - I may have to make it again over the upcoming holidays.

Roasted Sweet Onions with Herbed Bread Crumbs:

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

Original recipe by For the Love of Cooking.net

• 2 large sweet yellow onions, cut into 1/2" thick rings
• 1-2 tbsp olive oil
• Sea salt and freshly cracked pepper, to taste
• 5 tbsp panko crumbs
• 1 tbsp butter, melted
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh basil, finely chopped
• 2 cloves of garlic, minced

Heat the oven to 450 degrees. Coat a baking dish with cooking spray.

Drizzle a bit of olive oil over the onions then, using your hands, rub the oil so the onion is evenly coated on both sides. Season the onions with sea salt and freshly cracked pepper, to taste. Place the onions, keeping them as intact as possible, into the baking dish.

Bake, turning onions, until soft and and lightly caramelized, about 15 minutes.

Meanwhile, stir together the panko crumbs, butter, parsley, fresh basil, and minced garlic until well combined. Sprinkle evenly over all of the onions slices. Continue baking until the topping is golden brown, about 15 minutes more. Serve immediately. Enjoy.

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

Broccoli with Garlic, Pine Nuts, and Asiago Cheese

I am always trying new ways to make broccoli in hopes that my kids will eat it. I decided to try sautéing the broccoli in a skillet then adding a bit of fresh garlic, toasted pine nuts, and asiago cheese. It was awesome! My daughter didn't care for the cheese but my son thought it was pretty good. I really loved the garlic flavor on the broccoli along with the tasty nuts and salty cheese. It was super simple to make and tasted really great.

Broccoli with Garlic, Pine Nuts, and Asiago Cheese:

Recipe and photos by For the Love of Cooking.net

• 2 tsp olive oil
• 1 small head of broccoli, cut into florets
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dash of crushed red pepper
• 1-2 tbsp of pine nuts, toasted*
• 1 tbsp asiago cheese, grated

Heat the olive oil in a skillet over medium heat. Add the broccoli florets and cook, stirring often, until lightly browned, about 4 minutes. Add the minced garlic, and cook, stirring constantly, for 1 minute. Remove from the heat and place in a serving bowl. Add the toasted pine nuts and asiago cheese. Serve immediately. Enjoy.

*To toast the pine nuts, simply put them in a DRY skillet (no oil needed). Cook on low for a few minutes, stirring often, until they start to get golden brown.

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

Tomato, Squash, and Feta Gratin AND a Giveaway **GIVEAWAY CLOSED - WINNER ANNOUNCED**

I found the fifth and final recipe for Cookbook Week* in The New Sonoma Cookbook by Connie Guttersen RD, PhD. This cookbook is filled with over 200 simple recipes for a healthy, more delicious way to live. I love that there is a whole range of recipes - breakfasts, soups, roasts, desserts, and holiday meal ideas. I saw the recipe for this gratin and decided to make it for dinner. It was really easy to make and tasted flavorful and delicious. I adapted it a bit by using tomato basil feta and fresh basil instead of plain feta and oregano. It turned out to be a big hit with my daughter, husband, and I but my son didn't care for it. His loss our gain.

*Cookbook Week: I was recently sent 5 wonderful cookbooks (food blogger perks) so I decided to do a recipe from each book this week - October 10-14, 2011 - (First recipe),(Second recipe), (Third recipe), (Fourth recipe).

Tomato, Squash, and Feta Gratin:

Adapted recipe by For the Love of Cooking.net

Original recipe by Connie Guttersen, RD, PhD - The New Sonoma Cookbook

• 1-2 tsp garlic olive oil
• 1 zucchini, sliced 1/4 inch thick coins
• 1 yellow squash, sliced 1/4 inch thick coins
• Sea salt and freshly cracked pepper, to taste
• 2 green onions, chopped
• 1 clove of garlic, minced
• 1 tbsp basil, chopped
• 1/4 cup tomato basil feta
• 6-7 small vine ripened tomatoes, sliced 1/4 inch thick

Preheat the oven to 400 degrees. Coat a small baking dish with cooking spray.

Place the sliced zucchini and squash coins into a bowl then season with a bit of olive oil, sea salt, and freshly cracked pepper, to taste; toss to coat evenly. In another bowl add the green onions, garlic, fresh basil, and feta cheese and mix well.

Lay the zucchini slices in the pan, slightly overlapping them like shingles. Sprinkle with some of the feta mixture. Layer the yellow squash slices on top of the zucchini, slightly overlapping them like shingles. Sprinkle with some of the feta mixture. Layer the tomatoes on top of the yellow squash, slightly overlapping them like shingles. Sprinkle with the remaining feta mixture. Drizzle with some olive oil if desired.

Place into the oven and bake for 30 minutes or until the vegetables are tender and the top is slightly browned. Allow to sit for 5-10 minutes prior to serving. Enjoy.

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

GIVEAWAY - **GIVEAWAY CLOSED - WINNER ANNOUNCED**:

The generous people who sent me my cookbook want to give one of my readers a copy too. All you have to do to enter this giveaway is to leave a comment on this post. Remember, if your are going to leave an anonymous comment, you must leave your name or e-mail address so I will have someone to contact if you are chosen. The contest ends on Sunday, October 16, 2011 at 7:00 p.m. Pacific Time.

Good luck!

Sesame - Soy Broccoli

I loved this recipe my friend made for us and I couldn't wait to make it at home. The flavor of the sauce really makes steamed broccoli taste wonderful - even my kids gobbled it up (and they aren't huge fans of broccoli). I love the sweet and salty flavor combination - it goes well with any Asian style main dish. Super simple and super tasty - I love that!

Sesame - Soy Broccoli:

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

Original recipe from Allrecipes & Currié

• 2 cups of fresh broccoli florets
• 1 tbsp sugar
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 2 tsp rice wine vinegar
• 2 tsp toasted sesame seeds

Place the broccoli florets into a steamer ; place the steamer into a saucepan filled with 1 inch of water. Steam the broccoli for 5 minutes, or until crisp tender.

Meanwhile, combine the sugar, olive oil, soy sauce, and rice vinegar together in a small saucepan over medium heat. Cook while whisking until the sugar has dissolved. Place the steamed broccoli into the saucepan and gently stir until the broccoli is evenly coated. Sprinkle the sesame seeds on top. Serve immediately with more sauce drizzled on top of each serving. Enjoy.

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

Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette

We had our good friends over for dinner to celebrate my girlfriend's birthday. She requested the Shredded Beef and Cheddar Flautaus (like usual) for her birthday dinner. I was in search of a tasty side dish to serve with along with the flautas. I found a recipe in the June 2011 Sunset magazine that looked perfect. I adapted the recipe to work with what I had on hand. I used a few ears of corn left from my neighbor Jack and a couple of ears of white corn from the store. I grilled the corn, poblanos, and onions before combining them all together to make this delicious salad. Seriously, I can't get over how delicious this was! I loved the flavor of the grilled veggies with the lime vinaigrette. The birthday girl especially loved this salad which made me happy.

Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette:

Adapted recipe by For the Love of Cooking.net

Original recipe by Sunset - June 2011

• 3 tbsp canola oil, (divided)
• 3 ears of yellow corn, husked
• 2 ears of white corn, husked
• 1 poblano chile
• 1 sweet yellow onion, cut into thick rings
• 1 avocado, cut into chunks
• 1/4 cup of fresh cilantro leaves
• 1 tbsp lime juice
• Dash of cumin
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Heat the grill to high. Rub corn, poblano, and onion rings with 1 tablespoon of canola oil. Place onto the hot grill. Grill, carefully turning occasionally, until poblano is almost blackened and the onions are grilled and tender, about 5-10 minutes. Remove them from the grill. Keep cooking the corn until cooked through and the kernels have browned, for a total of 10-15 minutes. Remove from the grill and let the corn cool.

Place the poblano in a zip lock bag then seal; dice the grilled onion and set aside. Let the chile sit in the sealed zip lock for 5 minutes. Remove the chile from the bag and carefully peel the charred skin from the chile. Remove the stem and seeds as well; dice and set aside with the onions.

Once the corn has cooled, cut the kernels from the cobs into a large bowl. Add the grilled onions, poblanos, avocado, and cilantro together in a bowl.

In a small bowl combine the remaining 2 tablespoons of canola oil with the lime juice, dash of cumin, and minced garlic; mix thoroughly. Add the lime vinaigrette to the the corn mixture and toss until evenly coated. Season 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

Smashed Red Potatoes

It's been a long night and I am tired. I just got home from spending three hours in the ER with my son. He was running around the house this evening and fell into the corner of our very hard and heavy footstool face first. He had a small but deep gash and a very sore forehead that ended up getting three stitches. He was so brave while getting the stitches - he made my husband and I very proud.

My daughter still has a very tender mouth due to her new braces so I made a big batch of one of her favorites - smashed potatoes. This recipe really couldn't be any easier to make and they tasted wonderful. Even my husband, who doesn't love potatoes (which is quite weird since we both were raised in Idaho), couldn't get enough of these smashed red potatoes. They were creamy, buttery and absolutely delicious. These potatoes made my daughter a very happy girl.

Smashed Red Potatoes:

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

Original recipe from Cuisine at Home ~ October 2011

• 3/4 lb red potatoes, cut into 1 inch chunks
• 1/3 cup of milk
• 2-3 tbsp butter, softened
• Dash of garlic powder
• Sea salt and freshly cracked pepper, to taste

Cook the potatoes in a large pot of boiling salted water until tender, about 15 minutes.

Drain the potatoes; return to the pot, stirring, over low heat for one minute. This dries the excess moisture from the potatoes so they can absorb the milk and butter.

Smash the potatoes with a hand masher until you reach your desired consistency. Stir in the milk, butter, garlic powder, 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

Corn on the Cob with Basil Garlic Butter

My awesome and generous neighbor Jack gave me some freshly picked corn from his garden and I couldn't wait to eat it! I have a ton of fresh basil that needed to be used up so I decided to make a basil garlic butter to spread over the deliciously sweet corn. I boiled the corn for just a few minutes then smeared it with this butter... it was wonderful! Fresh, quick, and simple - you can't beat that. Thanks for the tasty corn Jack!!!

Side Note: Some people boil their corn for a long time but I find it to be mushy and unappetizing. Corn only needs to be boiled for a few minutes - it turns out crisp, juicy, and delicious!

Corn on the Cob with Basil Garlic Butter:

Recipe and photos by For the Love of Cooking.net

• 3 tbsp butter, softened
• 1 tbsp fresh basil, chopped
• 1 small clove of garlic, minced
• 4 ears of corn, husks removed
• 1 tbsp white sugar

Combine the butter, basil, and garlic together and mix thoroughly. Set aside.

Remove the husk and silk from each ear of corn then rinse with water. Boil a large pot of water over high heat, add a tablespoon of white sugar to the water. Once the water is boiling, add the corn on the cob. Cook for 3-4 minutes then remove from the water.

Slather the corn with the basil garlic butter then season 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

Tomato Salad with Fresh Herbs and a Balsamic Reduction

I found this recipe in the September 2011 issue of Food Network Magazine. I had all the ingredients on hand and knew it would make the perfect side dish to the kebabs I was making for our dinner guests. There is something so delicious about fresh tomatoes with good herbs and a tasty balsamic reduction... perfect summer food! This recipe was light, delicious, and a big hit with the adults and my kids.

Tomato Salad with Fresh Herbs and a Balsamic Reduction:

Recipe and photos by For the Love of Cooking.net

Original recipe by Food Network Magazine - September 2011

• 2 red tomatoes, sliced into wedges
• 3 yellow tomatoes, sliced into wedges
• 3 orange tomatoes, sliced into wedges
• 5 small vine ripened tomatoes
• Sea salt and freshly cracked pepper, to taste
• 3 tbsp balsamic vinegar
• 2 tsp brown sugar
• 2 tbsp olive oil
• Fresh basil leaves
• Fresh chives, chopped

Slice the tomatoes into wedges; season with sea salt and freshly cracked pepper, to taste.

Cook the balsamic vinegar and sugar together in a small saucepan over medium heat, until it has reduced by half, about 2 minutes. Remove from the heat and whisk in the olive oil. Drizzle the balsamic reduction over the tomatoes then top with fresh basil and fresh chives. Serve immediately. Enjoy.

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

Scored Baby Potatoes AND Giveaway Winner!

My friend Currié recently made these potatoes for a birthday get together and I loved them. I decided to adapt them a bit by using small baby Dutch potatoes (my friend makes them with russet potatoes). I sliced them in half then scored the potato meat with a sharp knife. I seasoned each potato half with a bit of sea salt, freshly cracked pepper, paprika, garlic powder, and onion powder then baked them until golden brown. I served these potatoes with sour cream and green onion slices. They were tasty, cute, and super simple to make.

Scored Baby Potatoes:

Recipe and photos by For the Love of Cooking.net

Original recipe by Currié

• Several small Dutch baby potatoes, sliced in half lengthwise
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Paprika, to taste
• Olive oil cooking spray

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Slice the potatoes in half lengthwise then score the potato meat with a sharp knife. Season each scored potato with sea salt, freshly cracked pepper, garlic powder, onion powder, and paprika on each top. Spray the tops of the potatoes with a bit of olive oil cooking spray. Place skin side down on the baking sheet.

Bake the potatoes for 15 minutes then flip the potatoes over (meat side down/skin side up) and continue to cook for 15 minutes or until tender and golden brown. Serve the potatoes with sour cream and green onions. Enjoy!

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

GIVEAWAY WINNER:

The winner of the Shenzhen Ceramic Chef Knife is comment number 109:

Linda said...

I love your site. I have gotten many gret recipes from you. I check you out jut about every day. I would love to win the knife. I could really use it.

Linda

August 5, 2011 5:18 AM

Linda, please e-mail me with your mailing address so your new knife can be sent to you. Congratulations!