For the Love of Cooking http://www.fortheloveofcooking.net A simple collection of my recipes Fri, 23 Jun 2017 06:08:54 +0000 en-US hourly 1 https://wordpress.org/?v=4.8 Light Meal Ideas http://www.fortheloveofcooking.net/2017/06/light-summer-meal-ideas.html http://www.fortheloveofcooking.net/2017/06/light-summer-meal-ideas.html#comments Fri, 23 Jun 2017 05:43:09 +0000 http://www.fortheloveofcooking.net/?p=18468 School is finally out for the summer here in Oregon!!!! My sister and her family are here for a visit so I will not be posting any new recipes for the next few days. Here is a round-up of some light meals to give you some inspiration while I’m away. I’ll be back to cooking soon. Cheers!

Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese

Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese

 

Chicken and Roasted Vegetable Rice Bowl

Chicken and Roasted Vegetable Rice Bowl

 

Asian Turkey Burgers with Avocado and Sriracha Lime Mayonnaise

Asian Turkey Burgers with Avocado and Sriracha Lime Mayonnaise

 

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

 

Baked Caprese Chicken Thighs

Baked Caprese Chicken Thighs

 

Roasted Tomato Pizza with Fresh Basil and Homemade Pizza Sauce

Roasted Tomato Pizza with Fresh Basil and Homemade Pizza Sauce

 

Summer Veggies with Pasta and Shrimp

Summer Veggies with Pasta and Shrimp

 

Chicken, Shiitake, and Kale Stir Fry

Chicken, Shiitake, and Kale Stir Fry

 

Herb Marinated Chicken Parmesan

Herb Marinated Chicken Parmesan

 

Teriyaki Chicken and Vegetable Rice Bowl

Teriyaki Chicken and Vegetable Rice Bowl

 

Grilled Vegetable and Smoked Fontina Pizza

Grilled Vegetable and Smoked Fontina Pizza

 

Mediterranean Chicken Rice Bowl

Mediterranean Chicken Rice Bowl

 

Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale

Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale

 

 

]]>
http://www.fortheloveofcooking.net/2017/06/light-summer-meal-ideas.html/feed 1
Blueberry Vanilla Bean Cake with Lemon Whipped Cream http://www.fortheloveofcooking.net/2017/06/blueberry-vanilla-bean-cake-with-lemon-whipped-cream.html http://www.fortheloveofcooking.net/2017/06/blueberry-vanilla-bean-cake-with-lemon-whipped-cream.html#comments Thu, 22 Jun 2017 04:19:24 +0000 http://www.fortheloveofcooking.net/?p=25032 Blueberry Vanilla Bean Cake with Lemon Whipped Cream

Oh how I love this cake. It tastes amazing because the blueberries are sweet & bursting, the cake is moist and sweet, and the lemon whipped cream is tart and delicious – the combination is wonderful! This is my base recipe for a vanilla cake and I will use whatever berry I have on hand in it, today happened to be blueberries. My son and his buddy did the taste testing for this blueberry vanilla bean cake with lemon whipped cream and they both gave it a thumbs up with huge smiles on their faces – I’d say that’s a success.

Blueberry Vanilla Bean Cake with Lemon Whipped Cream

Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Coat a 9 inch round cake pan with coconut oil cooking spray.

Whisk together the flour, baking powder, and salt in a bowl.

Split the vanilla bean pod in half with a knife. Using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds. Place the scraped seeds along with the 3/4 cup sugar and butter into a large mixing bowl. Using a hand mixer, beat until pale and fluffy, about 3 minutes. Add the whole eggs and egg white, one at a time, and beat until combined. Beat in the lemon zest until well combined.

Slowly add the flour mixture in 3 additions, alternating with 2 additions of milk, scraping down the bowl as needing and beating with mixer until combined. Give the batter a final stir by hand. Gently fold in the blueberries.

Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to release any air bubbles. Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the cake.

Blueberry Vanilla Bean Cake with Lemon Whipped Cream

Place into the oven and bake until the top is lightly golden and a wooden skewer inserted into the center of the cake comes out clean, about 35-45 minutes, rotating pan halfway through baking. Let the cake cook in the pan for at least 30 minutes.

Blueberry Vanilla Bean Cake with Lemon Whipped Cream

Make the whipped cream. Pour the ice cold heavy whipping cream in an ice cold large bowl. Add the powdered sugar, lemon zest, lemon juice, and vanilla. Beat with a hand mixer on medium-low until foamy, about 1 minute. Increase speed to high and beat until soft peaks form, 2-3 minutes.

Slice the cake and top with the lemon whipped cream. Serve and enjoy.

Blueberry Vanilla Bean Cake with Lemon Whipped Cream

5.0 from 1 reviews
Blueberry Vanilla Bean Cake with Lemon Whipped Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • Blueberry Vanilla Bean Cake:
  • 1½ cups flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 vanilla bean, split and seeds removed
  • 8 tbsp unsalted butter, softened
  • ¾ cup + 2 tbsp white sugar, divided
  • 2 large eggs plus 1 large egg white, room temperature
  • ⅓ cup whole milk, room temperature
  • 2 cups fresh blueberries

  • Lemon Whipped Cream:
  • 1 cup heavy whipping cream, ice cold
  • 2 tbsp powdered sugar, more if desired
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • ½ tsp vanilla
Instructions
  1. Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Coat a 9 inch round cake pan with coconut oil cooking spray.
  2. Whisk together the flour, baking powder, and salt in a bowl.
  3. Split the vanilla bean pod in half with a knife. Using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds.
  4. Place the scraped seeds along with the ¾ cup sugar and butter into a large mixing bowl.
  5. Using a hand mixer, beat until pale and fluffy, about 3 minutes.
  6. Add the whole eggs and egg white, one at a time, and beat until combined.
  7. Beat in the lemon zest until well combined.
  8. Slowly add the flour mixture in 3 additions, alternating with 2 additions of milk, scraping down the bowl as needing and beating with mixer until combined.
  9. Give the batter a final stir by hand.
  10. Gently fold in the blueberries.
  11. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to release any air bubbles.
  12. Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the cake.
  13. Place into the oven and bake until the top is lightly golden and a wooden skewer inserted into the center of the cake comes out clean, about 35-45 minutes, rotating pan halfway through baking.
  14. Let the cake cook in the pan for at least 30 minutes.
  15. Make the whipped cream.
  16. Pour the ice cold heavy whipping cream in an ice cold large bowl.
  17. Add the powdered sugar, lemon zest, lemon juice, and vanilla.
  18. Beat with a hand mixer on medium-low until foamy, about 1 minute.
  19. Increase speed to high and beat until soft peaks form, 2-3 minutes.
  20. Slice the cake and top with the lemon whipped cream. Serve and enjoy.

 

 

]]>
http://www.fortheloveofcooking.net/2017/06/blueberry-vanilla-bean-cake-with-lemon-whipped-cream.html/feed 4
Panko Crusted Zucchini with Lemon-Garlic Aioli http://www.fortheloveofcooking.net/2017/06/panko-crusted-zucchini-with-lemon-garlic-aioli.html http://www.fortheloveofcooking.net/2017/06/panko-crusted-zucchini-with-lemon-garlic-aioli.html#comments Wed, 21 Jun 2017 03:50:36 +0000 http://www.fortheloveofcooking.net/?p=25019 Panko Crusted Zucchini with Lemon-Garlic Aioli

I first made this quick and easy lemon-garlic aioli a few weeks ago and served it with some grilled asparagus spears. I noticed that my entire family ate every single asparagus spear on the plate (which is not typical) because they loved the aioli. I decided to see if it would work with zucchini, which is a veggie my kids have never been fond of. Sure enough, the plate of panko crusted zucchini coins disappeared very quickly and so did the lemon-garlic aioli.  They are SO delicious together! Now, what veggie will be next?

Panko Crusted Zucchini with Lemon-Garlic Aioli

Pour the flour on a plate then season it with a bit of sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste; stir until well combined.

Whisk the egg in a bowl.

Pour the panko crumbs and parmesan on a plate then season with a bit of sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste; stir until well combined.

Panko Crusted Zucchini with Lemon-Garlic Aioli

Dip the zucchini coins in the flour, then the egg, then coat them evenly in the panko mixture. Place on a plate lined with parchment paper. Repeat with the remaining coins, separating layers with parchment paper. Place into the refrigerator for 30 minutes. Side Note: Don’t skip the last step because it really helps the panko crumbs adhere to the zucchini.

Panko Crusted Zucchini with Lemon-Garlic Aioli

While the zucchini is in the refrigerator make the aioli by combining the mayonnaise, lemon juice, lemon zest, vinegar, minced garlic, crushed red pepper flakes, and sea salt & freshly cracked pepper, to taste together in a small bowl. Whisk until well combined then place into the refrigerator to allow flavors to mingle.

Heat some vegetable oil in a large skillet over medium-high heat. Place the zucchini coins into the hot skillet and cook for 2-3 minutes, or until golden brown; flip over and cook for another 2-3 minutes, or until golden brown. Remove and place on a plate lined with paper towels to drain off the excess grease. Repeat with the remaining zucchini coins adding more oil as needed. Serve immediately with the lemon-garlic aioli on the side. Enjoy.

Panko Crusted Zucchini with Lemon-Garlic Aioli

5.0 from 1 reviews
Panko Crusted Zucchini with Lemon-Garlic Aioli
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side dish
Cuisine: Italian
Serves: 4
Ingredients
  • Panko Crusted Zucchini:
  • ⅓ cup flour
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste
  • Dried basil, to taste
  • 1 egg, whisked well
  • 1 cup panko
  • ½ cup Parmesan, grated or shredded
  • 2 zucchini, sliced into thick coins

  • Lemon-Garlic Aioli:
  • ⅓ cup mayonnaise
  • Juice from ½ lemon, or more if desired
  • 1 tsp white wine vinegar
  • 1 large clove of garlic, minced
  • Pinch of crushed red pepper flakes
  • Sea salt and freshly cracked pepper, taste
Instructions
  1. Pour the flour on a plate then season it with a bit of sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste; stir until well combined.
  2. Whisk the egg in a bowl.
  3. Pour the panko crumbs and parmesan on a plate then season with a bit of sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste; stir until well combined.
  4. Dip the zucchini coins in the flour, then the egg, then coat them evenly in the panko mixture.
  5. Place on a plate lined with parchment paper.
  6. Repeat with the remaining coins, separating layers with parchment paper.
  7. Place into the refrigerator for 30 minutes. Side Note: Don't skip the last step because it really helps the panko crumbs adhere to the zucchini.
  8. While the zucchini is in the refrigerator make the aioli by combining the mayonnaise, lemon juice, lemon zest, vinegar, minced garlic, crushed red pepper flakes, and sea salt & freshly cracked pepper, to taste together in a small bowl.
  9. Whisk until well combined then place into the refrigerator to allow flavors to mingle.
  10. Heat some vegetable oil in a large skillet over medium-high heat.
  11. Place the zucchini coins into the hot skillet and cook for 2-3 minutes, or until golden brown; flip over and cook for another 2-3 minutes, or until golden brown.
  12. Remove and place on a plate lined with paper towels to drain off the excess grease.
  13. Repeat with the remaining zucchini coins adding more oil as needed.
  14. Serve immediately with the lemon-garlic aioli on the side. Enjoy.

 

 

]]>
http://www.fortheloveofcooking.net/2017/06/panko-crusted-zucchini-with-lemon-garlic-aioli.html/feed 13
Basil and Lemon Baked Salmon http://www.fortheloveofcooking.net/2017/06/basil-and-lemon-baked-salmon.html http://www.fortheloveofcooking.net/2017/06/basil-and-lemon-baked-salmon.html#comments Tue, 20 Jun 2017 03:59:07 +0000 http://www.fortheloveofcooking.net/?p=25009 Basil and Lemon Baked Salmon

We love salmon and eat it often. I normally cook it with fresh dill but I decided to switch it up and try using basil this time. The combination of flavors from the lemon, basil, garlic, and butter made this salmon extra special and it paired nicely with the rice and zucchini I served it with. We all thought this basil and lemon baked salmon was delicious and it disappeared quickly.

Basil and Lemon Baked Salmon

Preheat the oven to 450 degrees.  Line a baking sheet with tin foil then coat it with cooking spray.

Place the salmon skin side down on the prepared baking sheet. Combine the butter, lemon juice, chopped basil, and garlic together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste. Add a layer of lemon slices.

Basil and Lemon Baked Salmon

Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve with additional slices of lemon if desired. Serve immediately. Enjoy.

Basil and Lemon Baked Salmon

Basil and Lemon Baked Salmon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Seafood
Serves: 4
Ingredients
  • 3 tbsp butter, softened
  • Juice from half a lemon
  • 1 tbsp fresh basil, chopped
  • 1 clove of garlic, minced
  • Sea salt and freshly cracked black pepper, to taste
  • 1 lb Sockeye salmon
  • Lemon slices
Instructions
  1. Preheat the oven to 450 degrees.  Line a baking sheet with tin foil then coat it with cooking spray.
  2. Place the salmon skin side down on the prepared baking sheet.
  3. Combine the butter, lemon juice, chopped basil, and garlic together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste.
  4. Add a layer of lemon slices.
  5. Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork.
  6. Remove from the oven and serve with additional slices of lemon if desired.
  7. Serve immediately. Enjoy.

 

]]>
http://www.fortheloveofcooking.net/2017/06/basil-and-lemon-baked-salmon.html/feed 5
Bacon, Potato, and Sharp Cheddar Quiche http://www.fortheloveofcooking.net/2017/06/bacon-potato-and-sharp-cheddar-quiche.html http://www.fortheloveofcooking.net/2017/06/bacon-potato-and-sharp-cheddar-quiche.html#comments Mon, 19 Jun 2017 02:54:45 +0000 http://www.fortheloveofcooking.net/?p=24998 Bacon, Potato, and Sharp Cheddar Quiche

My husband headed out of town for the weekend so instead of making lots of big meals, I decided to grab what I had in the fridge and make a quiche for my kids and I to eat throughout the weekend. Quiche is a go-to meal for me when I don’t feel like cooking or when I want to use up leftover ingredients in the refrigerator. They are also great because you can eat them for breakfast, lunch, or dinner and the leftovers reheat well. I found a few potatoes, a couple of slices of bacon that needed to be cooked, some sharp cheddar, and green onions in the refrigerator along with a pre-made pie crust.  This bacon, potato, sharp cheddar, and green onion quiche was hearty and filling without being too heavy and it tasted fantastic.

Bacon, Potato, and Sharp Cheddar Quiche

Preheat the oven to 375 degrees.

Cook the bacon in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease then cut into crumbles.

While the bacon is cooking, boil the potatoes in a pot of water for 10 minutes or until fork tender. Drain and let cool.

Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.

Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.

Sprinkle most of the potatoes, crumbled bacon, extra sharp cheddar cheese, and green onion in the bottom of the pie.

Bacon, Potato, and Sharp Cheddar Quiche

Add the well whisked egg mixture. Sprinkle with the remaining potatoes, bacon, cheese, and green onion on top.

Bacon, Potato, and Sharp Cheddar Quiche

Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.

Bacon, Potato, and Sharp Cheddar Quiche

5.0 from 1 reviews
Bacon, Potato, and Sharp Cheddar Quiche
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 4 slices of bacon, cooked & crumbled
  • 4-5 baby yellow potatoes, diced and par boiled
  • 1 pre-made pie crust, unrolled
  • 1½ cup sharp cheddar, shredded
  • 2 green onions, sliced
  • 5 eggs
  • 1½ cups milk
  • Sea salt and freshly cracked pepper, to taste
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cook the bacon in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease then cut into crumbles.
  3. While the bacon is cooking, boil the potatoes in a pot of water for 7 minutes or until fork tender. Drain and let cool.
  4. Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
  5. Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
  6. Sprinkle most of the potatoes, crumbled bacon, extra sharp cheddar cheese, and green onion in the bottom of the pie.
  7. Add the well whisked egg mixture. Sprinkle with the remaining potatoes, bacon, cheese, and green onion on top.
  8. Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.

 

]]>
http://www.fortheloveofcooking.net/2017/06/bacon-potato-and-sharp-cheddar-quiche.html/feed 8
30 Recipes Sure to Make any Father Feel Special http://www.fortheloveofcooking.net/2017/06/parades-community-table-30-recipes-sure-to-make-any-father-feel-special.html http://www.fortheloveofcooking.net/2017/06/parades-community-table-30-recipes-sure-to-make-any-father-feel-special.html#comments Fri, 16 Jun 2017 03:30:34 +0000 http://www.fortheloveofcooking.net/?p=18196 Click here to head over to this weeks contribution to Parade’s Community Table: 30 Recipes Sure to Make any Father Feel Special

Like the saying goes – the way to a man’s heart is through his stomach. What better way to celebrate the father in your life than cooking him amazing meals all day long. I have created a recipe round up of some of my husband’s very favorite meals – breakfast, lunch, and dinner. Some are quick and easy like Sausage, Egg, and Biscuit Sandwich, Breakfast Braid with Egg, Jalapeno Sausage, Roasted Red Pepper, and Mozzarella, and Italian Grinder while others take more time like Baked Pumpkin Donuts with Maple-Cinnamon Glaze, Baked Barbecue Ribs, and Coconut Cream Pie. All of these recipes put a HUGE smile on my husband’s face and I am sure they will make your husband or father feel extra special. Click the link to see all 30 recipes sure to make any father feel special!

Parade's Community Table ~ 30 Recipes Sure to Make any Father Feel Special

 

Click here to head over to this weeks contribution to Parade’s Community Table: 30 Recipes Sure to Make any Father Feel Special

]]>
http://www.fortheloveofcooking.net/2017/06/parades-community-table-30-recipes-sure-to-make-any-father-feel-special.html/feed 2
Baked Brie with Strawberry Jalapeno Jam http://www.fortheloveofcooking.net/2017/06/baked-brie-with-strawberry-jalapeno-jam.html http://www.fortheloveofcooking.net/2017/06/baked-brie-with-strawberry-jalapeno-jam.html#comments Thu, 15 Jun 2017 00:36:44 +0000 http://www.fortheloveofcooking.net/?p=24986 Baked Brie with Strawberry Jalapeno Jam

Just typing the title of this recipe makes my mouth water. What more could you want- creamy, cheesy, sweet, and spicy deliciousness topped on a crisp crostini. Perfection!!! We had a vegetarian smorgasbord for dinner last night and this baked brie with strawberry jalapeno jam was the star of the show. My kids loved it so much that my husband and I had to hurry & get our fill before they gobbled it all up.  I can’t wait to make this for my sisters the next time we are all together because I know they will both love it!

Baked Brie with Strawberry Jalapeno Jam

Make the skillet strawberry jalapeno jam – click here for the recipe.

Preheat the oven to 350 degrees.

Place the baguette slices on a baking sheet and put into the oven to bake for 5-7 minutes, or until slightly crisp. Remove from the oven and allow to cool.

Coat a small cast iron skillet with olive oil cooking spray. Place the brie round in a small cast iron skillet then put into the oven. Cook for about 15-20 minutes, or until the brie is softened & getting  gooey. Remove from the oven.

Spoon some of the skillet strawberry jalapeno jam on top and allow to sit for a few minutes for the jam to warm up and melt around the cheese. Serve with the warm crostini. Enjoy!

Baked Brie with Strawberry Jalapeno Jam

5.0 from 1 reviews
Baked Brie with Strawberry Jalapeno Jam
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • Strawberry Jalapeno Jam - click recipe link up above
  • 1 baguette, sliced thinly
  • 8 oz brie round
Instructions
  1. Make the skillet strawberry jalapeno jam - click link up above for the recipe.
  2. Preheat the oven to 350 degrees.
  3. Place the baguette slices on a baking sheet and put into the oven to bake for 5-7 minutes, or until slightly crisp. Remove from the oven and allow to cool.
  4. Coat a small cast iron skillet with olive oil cooking spray. Place the brie round in a small cast iron skillet then put into the oven.
  5. Cook for about 15-20 minutes, or until the brie is softened & getting gooey. Remove from the oven.
  6. Spoon some of the skillet strawberry jalapeno jam on top and allow to sit for a few minutes for the jam to warm up and melt around the cheese.
  7. Serve with the warm crostini. Enjoy!

 

]]>
http://www.fortheloveofcooking.net/2017/06/baked-brie-with-strawberry-jalapeno-jam.html/feed 7
Roasted Mushrooms with Lemon and Thyme http://www.fortheloveofcooking.net/2017/06/roasted-mushrooms-with-lemon-and-thyme.html http://www.fortheloveofcooking.net/2017/06/roasted-mushrooms-with-lemon-and-thyme.html#comments Wed, 14 Jun 2017 04:19:53 +0000 http://www.fortheloveofcooking.net/?p=24968 Roasted Mushrooms with Lemon and Thyme

I didn’t have time to stop at the store today so I had to make dinner from what I had on hand so I decided on a vegetarian smorgasbord – it turned out to be a very tasty dinner that we all enjoyed. Along with a caprese salad, baked brie, and avocado slices, I also made these roasted mushrooms with lemon and thyme. They were so tasty and such a big hit with all of us, the bowl was empty very quickly…next time I’ll make a double batch.

Roasted Mushrooms with Lemon and Thyme

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

Place the mushrooms in the center of the baking sheet then drizzle with olive oil and add fresh thyme leaves, then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Spread the mushrooms out in one layer on the baking sheet and top with a sprig of fresh thyme.

Roasted Mushrooms with Lemon and Thyme

Place into the oven and roast for 10 minutes then flip them with a spatula, and cook for another 10 minutes, or until golden brown. Place the minced garlic into the melted butter; set aside. Remove the mushrooms from the oven and drizzle the melted garlic butter on top then place back into the oven for 3-5 minutes. Remove from the oven and squeeze juice and zest from 1/2 a lemon over the mushrooms and top with a few more fresh thyme leaves; toss to coat evenly. Place into a serving bowl with lemon wedges on the side. Serve immediately. Enjoy.

Roasted Mushrooms with Lemon and Thyme

Roasted Mushrooms with Lemon and Thyme
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 2-4
Ingredients
  • 8 oz button mushrooms
  • Drizzle of olive oil, to taste
  • Fresh thyme leaves, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 1 tbsp butter
  • 1 clove of garlic, minced
  • Juice and zest of ½ a lemon
Instructions
  1. Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
  2. Place the mushrooms in the center of the baking sheet then drizzle with olive oil and add fresh thyme leaves, then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.
  3. Spread the mushrooms out in one layer on the baking sheet and top with a sprig of fresh thyme.
  4. Place into the oven and roast for 10 minutes then flip them with a spatula, and cook for another 10 minutes, or until golden brown.
  5. Place the minced garlic into the melted butter; set aside.
  6. Remove the mushrooms from the oven and drizzle the melted garlic butter on top then place back into the oven for 3-5 minutes.
  7. Remove from the oven and squeeze juice and zest from ½ a lemon over the mushrooms and top with a few more fresh thyme leaves; toss to coat evenly.
  8. Place into a serving bowl with lemon wedges on the side. Serve immediately. Enjoy.

 

]]>
http://www.fortheloveofcooking.net/2017/06/roasted-mushrooms-with-lemon-and-thyme.html/feed 5
Skillet Strawberry Jalapeno Jam http://www.fortheloveofcooking.net/2017/06/skillet-strawberry-jalapeno-jam.html http://www.fortheloveofcooking.net/2017/06/skillet-strawberry-jalapeno-jam.html#comments Tue, 13 Jun 2017 03:31:10 +0000 http://www.fortheloveofcooking.net/?p=24954 Skillet Strawberry Jalapeno Jam

Oh my! You guys this jam is so tasty! Our strawberry patch has produced so many berries this year and I’ve been having fun thinking of new ways to use them up. I picked a bowlful yesterday afternoon and made this skillet strawberry jalapeno jam. My family loves spicy fruit jams with soft cheese and warm bread so I knew this jam would be a big hit with all of us. I only used half a jalapeno because my son doesn’t love super spicy food and it still turned out with a nice kick. After I filled the jar, my daughter ate every last bite left in the skillet. This strawberry jalapeno jam turned out sweet, spicy, and so delicious! I have big plans for this jam – stay tuned.

Skillet Strawberry Jalapeno Jam

Place the strawberries, jalapeno, sugar, lemon zest, and lemon juice together in a large cast iron skillet over medium heat.

Skillet Strawberry Jalapeno Jam

Cook, stirring often, until the berries and liquids have reduced down to a thick jam, about 20 minutes. It’s done when a spoon pulled through the jam leaves a path in the skillet.

Skillet Strawberry Jalapeno Jam

Pour into a glass jar and allow to cool. Cover with a tight lid and store in the refrigerator for a week.

Skillet Strawberry Jalapeno Jam

Skillet Strawberry Jalapeno Jam
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Jam
Serves: ¾ cup
Ingredients
  • 3 cups fresh strawberries, washed & hulled, large ones halved
  • ½ cup white sugar
  • ½-1 jalapeno, diced
  • Juice from ½ a large lemon
  • Zest from ½ a large lemon
Instructions
  1. Place the strawberries, jalapeno, sugar, lemon zest, and lemon juice together in a large cast iron skillet over medium heat.
  2. Cook, stirring often, until the berries and liquids have reduced down to a thick jam, about 20 minutes. It's done when a spoon pulled through the jam leaves a path in the skillet.
  3. Pour into glass jar and allow to cool.
  4. Cover with a tight lid and store in the refrigerator for a week.

 

]]>
http://www.fortheloveofcooking.net/2017/06/skillet-strawberry-jalapeno-jam.html/feed 6
Lemon Glazed Blueberry Bites http://www.fortheloveofcooking.net/2017/06/lemon-glazed-blueberry-bites.html http://www.fortheloveofcooking.net/2017/06/lemon-glazed-blueberry-bites.html#comments Mon, 12 Jun 2017 03:32:37 +0000 http://www.fortheloveofcooking.net/?p=24946 Lemon Glazed Blueberry Bites

My kids have two weeks left of school and they are ready for summer to begin! To make the last school days a little more special, I made these little lemon glazed blueberry bites for school lunch treats. I found the recipe on Tutti Dolce and made it as is. They were easy to make and smelled wonderful while they baked. The kids tried one fresh from the oven and thought they were amazing (even without the lemon glaze). These little bites of goodness remind me of a cakey cookie or a muffin top. The blueberries are bursting with sweetness and the lemon glaze gives these blueberry bites the perfect touch of tartness. These little beauties are a huge hit with the entire family and I can’t wait to eat another one for dessert!

Lemon Glazed Blueberry Bites

Combine the flour together with the baking powder and salt; mix well.

Beat the butter, cream cheese, white sugar, and brown sugar together with a hand mixer until creamy. Add the vanilla and egg and beat until well combined. Slowly add the flour mixture until combined. Add the blueberries and gently mix to combine without smashing the berries. Place into the refrigerator for 30 minutes.

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

Scoop spoonfuls of the dough onto the baking sheet placing them 2 inches apart. Gently flatten them with the palm of your hand.

Lemon Glazed Blueberry Bites

Place into the oven and bake for 10-12 minutes, rotating baking sheet halfway through baking time, until edges are lightly golden brown and the tops are set. Remove from the oven and cool for a few minutes before moving them to a wire rack to finish cooling.

Make the lemon glaze by mixing the powdered sugar with the lemon zest and lemon juice together until well combined. Drizzle the lemon glaze on top of the cooled cookies and let set before serving. Enjoy!

Lemon Glazed Blueberry Bites

Lemon Glazed Blueberry Bites
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie
Serves: 30
Ingredients
  • Cookies:
  • 2 cups flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, at room temperature
  • 4 oz. cream cheese, softened
  • ⅔ cup sugar
  • ⅓ cup light brown sugar
  • 1 large egg
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1½ cups fresh blueberries

  • Lemon Glaze:
  • ¾ cup powdered sugar, sifted
  • 2 tsp lemon zest
  • 2 tbsp fresh lemon juice
Instructions
  1. Combine the flour together with the baking powder and salt; mix well.
  2. Beat the butter, cream cheese, white sugar, and brown sugar together with a hand mixer until creamy.
  3. Add the vanilla and egg and beat until well combined.
  4. Slowly add the flour mixture until combined.
  5. Add the blueberries and gently mix to combine without smashing the berries.
  6. Place into the refrigerator for 30 minutes.
  7. Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
  8. Scoop spoonfuls of the dough onto the baking sheet placing them 2 inches apart.
  9. Gently flatten them with the palm of your hand.
  10. Place into the oven and bake for 10-12 minutes, rotating baking sheet halfway through baking time, until edges are lightly golden brown and the tops are set.
  11. Remove from the oven and cool for a few minutes before moving them to a wire rack to finish cooling.
  12. Make the lemon glaze by mixing the powdered sugar with the lemon zest and lemon juice together until well combined.
  13. Drizzle the lemon glaze on top of the cooled cookies and let set before serving. Enjoy!

 

]]>
http://www.fortheloveofcooking.net/2017/06/lemon-glazed-blueberry-bites.html/feed 6