I had all of the ingredients for this sausage, peppers, onions, and potatoes sheet-pan meal in the fridge, and threw it together for a quick and tasty family meal. I cooked the veggies & potatoes for a bit longer than the sausage, as it was pre-cooked, and it turned out delicious. The veggies & potatoes were tender & flavorful, and the sausage was caramelized and savory. This easy sheet pan dinner paired well with a tomato salad and some crusty bread.

Sheet Pan Sausage, Peppers, and Potatoes

Ingredients:

• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp oregano
• ¼ tsp paprika
• ¼ tsp coriander
• Sea salt and freshly cracked black pepper, to taste
• 1 lb tiny, baby potatoes (also called potato nibbles), halved if larger
• ½ red bell pepper, chopped
• ½ yellow bell pepper, chopped
• ½ yellow onion, chopped
• 1½-2 tbsp olive oil, to taste
• 4 sausages, sliced on a diagonal (for more surface caramelization)  ***I used pre-cooked Hatch green chile & cheddar
• 2 tsp fresh parsley, finely chopped, for garnish

Serving:

• Grainy mustard
• Spicy mustard
• Hot sauce

How to Make Sheet Pan Sausage, Peppers, and Potatoes:

Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.

Make the seasoning blend by whisking together the garlic powder, onion powder, oregano, paprika, coriander, sea salt, and freshly cracked black pepper to taste until well combined.

Season the potatoes and veggies by placing the baby potatoes, bell peppers, and onions in a large bowl and sprinkling the seasoning over them. Drizzle the olive oil over the veggie mixture, and toss until everything is evenly coated.  Side Note: I use my hands to ensure the vegetables are fully coated with the seasoning.

Spread the veggies & potatoes in a single layer on the prepared baking sheet.  Side Note: If your sausage is raw and not pre-cooked, add it to the sheet pan with the potatoes & veggies. 

Place in the oven to bake for 15 minutes, tossing halfway.

Add the sliced pre-cooked sausages around the vegetables in a single layer and return to the oven to bake for 15-20 minutes, tossing halfway, until caramelized and the veggies & potatoes are tender.

Sprinkle with parsley and serve. Enjoy.

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Sheet Pan Sausage, Peppers, and Potatoes 

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet or Sheet Pan

Ingredients

• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp oregano
• ¼ tsp paprika
• ¼ tsp coriander
• Sea salt and freshly cracked black pepper to taste
• 1 lb tiny baby potatoes (also called potato nibbles), halved if larger
• ½ red bell pepper chopped
• ½ yellow bell pepper chopped
• ½ yellow onion chopped
• 1½-2 tbsp olive oil to taste
• 4 sausages, sliced on a diagonal (for more surface caramelization) ***I used Hatch green chile & cheddar
• 2 tsp fresh parsley finely chopped, for garnish

Serving:

• Grainy mustard
• Spicy mustard
• Hot sauce

Instructions

• Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
• Make the seasoning blend by whisking together the garlic powder, onion powder, oregano, paprika, coriander, sea salt, and freshly cracked black pepper to taste until well combined.
• Season the potatoes and veggies by placing the baby potatoes, bell peppers, and onions in a large bowl and sprinkling the seasoning over them. Drizzle the olive oil over the veggie mixture, and toss until everything is evenly coated.  Side Note: I use my hands to ensure the vegetables are fully coated with the seasoning.
• Spread the veggies & potatoes in a single layer on the prepared baking sheet. Side Note: If your sausage is raw and not pre-cooked, add it to the sheet pan with the potatoes & veggies. 
• Place in the oven to bake for 15 minutes, tossing halfway.
• Add the pre-cooked sliced sausages around the vegetables in a single layer and return to the oven to bake for 15-20 minutes, tossing halfway, until caramelized and the veggies & potatoes are tender.
• Sprinkle with parsley and serve. Enjoy.

I’ve always wanted to try Hawaiian roll sliders, but the rolls’ sweetness has kept me from doing so until I found their less-sweet version–savory, buttery Hawaiian rolls. I made these turkey bacon sliders a little more special by preparing & using a garlic-basil mayonnaise instead of plain old mayo. The sandwiches were a hit with my busy family, who grabbed them on the go, and I loved how easy they were to make. I served these tasty mini sandwiches with baked sweet potato chips and a dill cucumber salad.

Turkey Club Sliders

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil, finely chopped
• 1 clove of garlic, finely grated
• Freshly cracked black pepper, to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls, sliced in half horizontally
• 6 slices of Havarti cheese (or cheese of your choice)
• 8 oz deli turkey, sliced
• 2-3 Roma tomatoes, sliced
• 2 cups iceberg lettuce, finely shredded
• ¼ red onion, sliced thinly  ***Soak the slices in ice water if they’re too strongly flavored
• Sea salt and freshly cracked black pepper, to taste

How to Make Turkey Club Sliders:

Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.

Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.

Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.

Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.

Layer the Havarti cheese on the bottom half of the rolls.

Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider. 

Next, layer the cripsy bacon slices.

Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.

Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.

Finish the sliders by topping with the top layer of slider rolls.

Slice into sliders. Serve and enjoy.

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Turkey Club Sliders

Course Appetizer, Lunch, Main

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 Sliders

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil finely chopped
• 1 clove of garlic finely grated
• Freshly cracked black pepper to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls sliced in half horizontally
• 6 slices of Havarti cheese or cheese of your choice
• 8 oz deli turkey sliced
• 2-3 Roma tomatoes sliced
• 2 cups iceberg lettuce finely shredded
• ¼ red onion sliced thinly ***Soak the slices in ice water if they're too strongly flavored
• Sea salt and freshly cracked black pepper to taste

Instructions

• Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.
• Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.
• Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.
• Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.
• Layer the Havarti cheese on the bottom half of the rolls. Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider.
• Next, layer the cripsy bacon slices. Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.
• Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.
• Finish the sliders by topping with the top layer of slider rolls, and slice into sliders. Serve and enjoy.

We had some prosciutto and ciliegine mozzarella balls in the fridge, so I decided to make these prosciutto-wrapped nectarines with mozzarella and basil skewers for a tasty, healthy appetizer. I used a nectarine because it’s what we had on hand, but a peach would work well too. These tasty little bites were easy to make and tasted great as is, and also with a drizzle of olive oil & balsamic glaze. This easy summer appetizer paired nicely with grilled flank steak, marinated cherry tomatoes, and fresh grilled corn on the cob.

Prosciutto-Wrapped Nectarines with Mozzarella and Basil

Ingredients:

• 1 large nectarine or peach
• 2 slices of prosciutto, each slice cut into 4 same-sized pieces long enough to wrap the fruit
• 8 medium basil leaves
• 8 mozzarella balls, divided by 8

Serving Options:

• Olive oil, drizzled
• Fresh parsley, finely chopped
• Balsamic glaze or aged vinegar

How to Make Prosciutto-Wrapped Nectarines with Mozzarella and Basil:

Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.

Wrap each nectarine slice with prosciutto around the middle of each fruit slice.

Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.

Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.

Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.

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Prosciutto-Wrapped Nectarines with Mozzarella and Basil

Course Appetizer

Cuisine Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 slices

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Wooden Skewers or Large Toothpicks

Ingredients

Ingredients:

• 1 large nectarine or peach
• 2 slices of prosciutto Each slice is cut into 4 thin, same-sized pieces long enough to wrap the fruit
• 8 medium basil leaves
• 8 ciliegine mozzarella balls divided by 8

Serving Options:

• Olive oil drizzled
• Fresh parsley finely chopped
• Balsamic glaze or aged vinegar

Instructions

• Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.
• Wrap each nectarine slice with prosciutto around the middle of each fruit slice.
• Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.
• Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.
• Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.

After a few videos were shared with me on Instagram by family & friends, I finally tried making this viral no-fold blanket dumplings recipe I found on Spend with Pennies. These little pork dumplings were much easier to prepare than potstickers or gyoza, making them perfect for busy weeknights.  I served them with spicy chili crisp, black vinegar, and soy sauce, but potsticker dipping sauce would also be terrific. These blanket dumplings pair nicely with a tangy cucumber salad and soy-glazed snow peas.

No-Fold Blanket Dumplings

Filling:

• ½ lb. ground pork (ground chicken or turkey will also work)
• 2 green onions, finely chopped, plus more for garnish if desired
• 2 tsp soy sauce
• 2 tsp fresh ginger, finely grated
• 1 large clove of garlic, minced
• 1½ tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 teaspoon cornstarch
• ¼ tsp white pepper
• Sea salt, to taste

Other Ingredients:

• 12 dumpling (potsticker or gyoza) wrappers
• 2 tsp vegetable oil
• ⅓ cup water
• Toasted sesame seeds, if desired

Serving Options:

• Spicy chili crisp
• Chinese Black vinegar
• Soy sauce
• Potsticker dipping sauce

How to Make No-Fold Blanket Dumplings:

Prepare the filling by placing the ground pork and the green onions in a bowl.

In a small dish, mix the soy sauce, ginger, garlic, toasted sesame oil, vinegar, cornstarch, white pepper, and sea salt to taste until well combined.  Pour over the ground pork and green onions, and mix with your hands until evenly combined.

Prepare the dumplings by placing heaping tablespoon-sized balls on a plate.

Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.

Cook the blanket dumplings by heating the oil in a nonstick skillet over medium-high heat. Add the dumplings, spacing them apart. Add the water and cover with a tight-fitting lid to steam for 6-8 minutes, or until the pork reaches 145 degrees.

Uncover and continue cooking until the water has evaporated and the bottoms are crisp and slightly caramelized, about 2 minutes.

Serve the dumplings with a sprinkling of toasted sesame seeds and green onions, along with spicy chili crisp, black vinegar, soy sauce, or potsticker dipping sauce, if desired. Enjoy.

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No-Fold Blanket Dumplings

Course Appetizer, Main

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 dumplings

Author Pam - For the Love of Cooking

Equipment

• Nonstick Skillet with Lid

Ingredients

Filling:

• ½ lb. ground pork ground chicken or turkey will also work
• 2 green onions finely chopped, plus more for garnish if desired
• 2 tsp soy sauce
• 2 tsp fresh ginger finely grated
• 1 large clove of garlic minced
• 1½ tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 teaspoon cornstarch
• ¼ tsp white pepper
• Sea salt to taste

Other Ingredients:

• 12 dumpling potsticker or gyoza wrappers
• 2 tsp vegetable oil
• ⅓ cup water
• Toasted sesame seeds if desired

Serving Options:

• Spicy chili crisp
• Chinese Black vinegar
• Soy sauce
• Potsticker dipping sauce

Instructions

• Prepare the filling by placing the ground pork and the green onions in a bowl.
• In a small dish, mix the soy sauce, ginger, garlic, toasted sesame oil, vinegar, cornstarch, white pepper, and sea salt to taste until well combined.  Pour over the ground pork and green onions, and mix with your hands until evenly combined.
• Prepare the dumplings by placing heaping tablespoon-sized balls on a plate.
• Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.
• Cook the blanket dumplings by heating the oil in a nonstick skillet over medium-high heat. Add the dumplings, spacing them apart. Add the water and cover with a tight-fitting lid to steam for 6-8 minutes, or until the pork reaches 145 degrees.
• Uncover and continue cooking until the water has evaporated and the bottoms are crisp and slightly caramelized, about 2 minutes.
• Serve the dumplings with a sprinkling of toasted sesame seeds and green onions, along with spicy chili crisp, black vinegar, soy sauce, or potsticker dipping sauce, if desired. Enjoy.

I have been fighting a head cold, and have little energy to cook big meals right now. After looking through the fridge & freezer, I made this easy recipe for wontons in spicy chili sauce using frozen pork & vegetable wontons. Instead of pan-frying them, I boiled them so they would be soft and slurpable. I made a spicy, tangy sauce that made the mini wontons extra special. This was a comforting and delicious meal I made in less than 20 minutes.

Easy Wontons in Spicy Chili Sauce

Spicy Chili Sauce:

• ¼ cup soy sauce
• 1-2 tbsp spicy chili crisp oil, to taste
• 1½ tbsp Chinese black vinegar
• 2 tsp toasted sesame oil
• 1 large clove of garlic, finely grated
• Pinch of sugar, to taste

Other Ingredients:

• 20 frozen mini pork and vegetable wontons, or more if desired
• 1 green onion, thinly sliced
• Toasted sesame seeds
• Spicy chili crisp, for serving if desired

Easy Wontons in Spicy Chili Sauce

Make the spicy chili sauce by combining the soy sauce, spicy chili crisp oil, Chinese black vinegar, toasted sesame oil, garlic, and sugar in a small glass jar. Seal with a lid and shake very well. Set aside to allow flavors time to mingle.

Cook the wontons by bringing a large saucepan filled with water to a boil over high heat. Add the mini frozen wontons and cook according to the package instructions, until tender.

Using a slotted spoon, divide the wontons between two serving bowls, reserving the cooking water in the saucepan.

To serve the wontons, drizzle some of the well-shaken spicy chili sauce on top. Top with green onions, toasted sesame seeds, and a drizzle of spicy chili crisp, if desired.  Side Note: If the sauce is too spicy or strong, add a tablespoon of cooking water to your serving bowl and mix well. 

Serve immediately and enjoy.

Store excess sauce in an airtight container in the refrigerator for 3-5 days.

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Easy Wontons in Spicy Chili Sauce

Course Main

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 +

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid
• Large saucepan

Ingredients

Spicy Chili Sauce:

• ¼ cup soy sauce
• 1-2 tbsp spicy chili crisp oil to taste
• 1½ tbsp Chinese black vinegar
• 2 tsp toasted sesame oil
• 1 large clove of garlic finely grated
• Pinch of sugar to taste

Other Ingredients:

• 20 frozen mini pork and vegetable wontons or more if desired
• 1 green onion thinly sliced
• Toasted sesame seeds
• Spicy chili crisp for serving if desired

Instructions

• Make the spicy chili sauce by combining the soy sauce, spicy chili crisp oil, Chinese black vinegar, toasted sesame oil, garlic, and sugar in a small glass jar. Seal with a lid and shake very well. Set aside to allow flavors time to mingle.
• Cook the wontons by bringing a large saucepan filled with water to a boil over high heat. Add the mini frozen wontons and cook according to the package instructions, until tender.
• Using a slotted spoon, divide the wontons between two serving bowls, reserving the cooking water in the saucepan.
• To serve the wontons, drizzle some of the well-shaken spicy chili sauce on top. Top with green onions, toasted sesame seeds, and a drizzle of spicy chili crisp, if desired.  Side Note: If the sauce is too spicy or strong, add a tablespoon of cooking water to your serving bowl and mix well.
• Serve immediately and enjoy.
• Store excess sauce in an airtight container in the refrigerator for 3-5 days. 

I had a pork tenderloin to use up, and decided to adapt a pork tenderloin with honey-garlic sauce recipe I found on Recipe Tin Eats. The pork was well-seasoned, the sauce was sweet and tangy, and the whole meal was cooked and on the table within 45 minutes. This easy pork tenderloin recipe was quick to make and tasted great with Duchess baked potatoes, roasted green beans, and buttery dinner rolls.

Pork Tenderloin with Honey-Garlic Sauce

Sauce:

• ¼ cup honey
• 1½ tbsp apple cider vinegar
• ¾ tbsp soy sauce

Pork:

• 1 (1 lb.) pork tenderloin, silverskin removed
• ½ tsp garlic powder
• ½ teaspoon paprika
• ½ teaspoon onion powder
• Sea salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• Fresh parsley, chopped, garnish

How to Make a Pork Tenderloin with Honey-Garlic Sauce:

Preheat oven to 350 degrees.

Prepare the sauce by whisking the honey, apple cider vinegar, and soy sauce in a small bowl until well-mixed.

Prepare the seasoning blend by mixing the garlic powder, paprika, onion powder, sea salt, and freshly cracked black pepper to taste.

Season the pork tenderloin by sprinkling the seasoning blend evenly all over the pork.

Sear the pork by heating the oil in a large ovenproof cast-iron skillet over medium-high heat. Add the pork and sear on all sides, about 5-7 minutes.

Add garlic to the cast-iron skillet and cook, stirring constantly, for 30 seconds.

Add the well-whisked sauce, and turn the tenderloin to coat it, then immediately transfer to the oven.

Roast in the oven for 15 – 18 minutes or until the internal temperature reaches 145 degrees with a meat thermometer.

Remove the pork onto a plate, loosely cover with foil, and rest 5 minutes.

Finish the sauce by placing the cast-iron skillet with the sauce on the stove over medium-high heat, and simmer rapidly for 2-3 minutes until the liquid reduces to a thin syrup.

Remove from the stove, place the pork in, and turn to coat in the sauce.

To serve, slice the pork into thick slices and drizzle some sauce over it, and sprinkle with fresh parsley. Enjoy.

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Pork Tenderloin with Honey-Garlic Sauce

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Ovenproof Large Cast Iron Skillet
• Meat Thermometer

Ingredients

Sauce:

• ¼ cup honey
• 1½ tbsp apple cider vinegar
• ¾ tbsp soy sauce

Pork:

• 1 1 lb. pork tenderloin silverskin removed
• ½ tsp garlic powder
• ½ teaspoon paprika
• ½ teaspoon onion powder
• Sea salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 2 cloves of garlic minced
• Fresh parsley chopped, garnish

Instructions

• Preheat oven to 350 degrees.
• Prepare the sauce by whisking the honey, apple cider vinegar, and soy sauce in a small bowl until well-mixed.
• Prepare the seasoning blend by mixing the garlic powder, paprika, onion powder, sea salt, and freshly cracked black pepper to taste.
• Season the pork tenderloin by sprinkling the seasoning blend evenly all over the pork.
• Sear the pork by heating the oil in a large ovenproof cast-iron skillet over medium-high heat. Add the pork and sear on all sides, about 5-7 minutes.
• Add garlic to the cast-iron skillet and cook, stirring constantly, for 30 seconds.
• Add the well-whisked sauce, and turn the tenderloin to coat it, then immediately transfer to the oven.
• Roast in the oven for 15 – 18 minutes or until the internal temperature reaches 145 degrees with a meat thermometer.
• Remove the pork onto a plate, loosely cover with foil, and rest 5 minutes.
• Finish the sauce by placing the cast-iron skillet with the sauce on the stove over medium-high heat, and simmer rapidly for 2-3 minutes until the liquid reduces to a thin syrup.
• Remove from the stove, place the pork in, and turn to coat in the sauce.
• To serve, slice the pork into thick slices and drizzle some sauce over it, and sprinkle with fresh parsley. Enjoy.

Classic lasagna Bolognese has delicate layers of fresh egg pasta, a slow-cooked Bolognese meat sauce, a creamy white béchamel sauce, and freshly grated Parmesan. No ricotta! I’ve had a delicious-looking classic Lasagna Bolognese recipe from So Much Food bookmarked for a while, and I finally had some time to make it. I used some homemade Bolognese sauce that I had in the fridge, but otherwise kept to her recipe. The lasagna was fun to make, smelled incredible while baking, and tasted decadent and delicious. I paired this tasty, meaty lasagna with a Parmesan-chopped salad and some crusty roasted garlic bread.

Lasagna Bolognese

Red Sauce:

• 3 cups slow-cooked Bolognese meat sauce (click the link for the recipe and ingredients)

Béchamel Sauce:

• 2½ tbsp butter
• 1 large clove of garlic, halved and smashed
• 2½ tbsp flour
• 2 cups of whole milk
• ¼ cup of Parmesan, finely grated
• Pinch of freshly grated nutmeg
• Sea salt and freshly cracked black pepper, to taste

Other Ingredients:

• 7-10 fresh pasta sheets (or dried lasagna noodles work too)
• 1 cup of fresh Parmesan, finely grated, plus more for serving
• 1 cup of fresh mozzarella, diced (optional)
• Fresh parsley, chopped, for garnish

How to Make a Lasagna Bolognese

Prepare the slow-cooked Bolognese meat sauce in a large Dutch oven. (Click the link for the recipe and the ingredients.) The sauce takes approximately 3 hours. Side Note: Can be made up to two days in advance, which deepens its flavor. 

Prepare the Béchamel Sauce by melting the butter and smashing the garlic halves in a large skillet. Add the flour, and cook, stirring frequently, for 2 minutes.

Slowly whisk in the milk and cook, whisking often, until the mixture thickens, about 3 minutes.

Whisk in the parmesan, nutmeg, sea salt, and freshly cracked black pepper to taste. Set aside to cool.

Cook the fresh lasagna noodles in a large pot of well-salted boiling water for 30 seconds, so they become pliable. Dry noodles may take longer.

Remove from the water, and separate them into an even layer on a towel.

Preheat the oven to 375 degrees. Line a baking sheet with foil for easier cleanup. Coat a deep 8-inch baking dish with olive oil cooking spray.

Assemble the lasagna by spreading a thin layer of béchamel sauce.

Place pasta noodle(s) down to cover the bechamel.

Spread a layer of Bolognese sauce over the noodles.

Drizzle some of the béchamel over the Bolognese.

Sprinkle with some diced mozzarella and some Parmesan. Repeat with the remaining ingredients, trying to create 5 layers of pasta (or more).

On the top layer of pasta, just spread the bechamel with mozzarella and parmesan.   Side Note: At this point, you can cover and refrigerate the unbaked lasagna overnight.

Cover the baking dish with foil and place it on the prepared baking sheet.

Bake in the oven for 1 hour. Remove the foil and bake for an additional 15 minutes.

If needed, turn the oven to broil to get the top bubbly, golden brown, and the edges crispy.

Remove from the oven, and let it rest for 20 minutes before slicing.

Serve with fresh parsley sprinkled on top, along with parmesan on the side. Enjoy.

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Lasagna Bolognese

Course Main

Cuisine Italian

Prep Time 45 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Total Time 5 hours hours

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven
• Large skillet
• Large pot
• Baking Sheet
• A Deep 8-inch Baking Dish

Ingredients

Red Sauce:

• 3 cups slow-cooked Bolognese meat sauce click the linkup above for the recipe and ingredients

Béchamel Sauce:

• 2½ tbsp butter
• 1 large clove of garlic halved and smashed
• 2½ tbsp flour
• 2 cups of whole milk
• ¼ cup of Parmesan finely grated
• Pinch of freshly grated nutmeg
• Sea salt and freshly cracked black pepper to taste

Other Ingredients:

• 7-10 fresh pasta sheets or dried lasagna noodles work too, depending on the size of baking dish
• 1 cup of fresh Parmesan finely grated, plus more for serving
• 1 cup of fresh mozzarella diced (optional)
• Fresh parsley chopped, for garnish

Instructions

• Prepare the slow-cooked Bolognese meat sauce in a large Dutch oven. (Click the link up above for the recipe and the ingredients.) The sauce takes approximately 3 hours. Side Note: Can be made up to two days in advance, which deepens its flavor.
• Prepare the Béchamel Sauce by melting the butter and smashing the garlic halves in a large skillet. Add the flour, and cook, stirring frequently, for 2 minutes.
• Slowly whisk in the milk and cook, whisking often, until the mixture thickens, about 3 minutes.
• Whisk in the parmesan, nutmeg, sea salt, and freshly cracked black pepper to taste. Set aside to cool.
• Cook the fresh lasagna noodles in a large pot of well-salted boiling water for 30 seconds, so they become pliable. Dry noodles may take longer; follow package instructions for al dente pasta.
• Remove from the water and separate them into an even layer on a towel.
• Preheat the oven to 375 degrees. Line a baking sheet with foil for easier cleanup. Coat a deep 8-inch baking dish with olive oil cooking spray.
• Assemble the lasagna by spreading a thin layer of béchamel sauce.
• Place a noodle (or noodles) down to cover the bechamel.
• Spread a layer of Bolognese sauce over the noodles.
• Drizzle some of the béchamel over the Bolognese.
• Sprinkle with some diced mozzarella and some parmesan. Repeat with the remaining ingredients, trying to create 5 layers of pasta (or more).
• On the top layer of pasta, just spread the bechamel with mozzarella and parmesan.   Side Note: At this point, you can cover and refrigerate the unbaked lasagna overnight.
• Cover the baking dish with foil and place it on the prepared baking sheet.
• Bake in the oven for 1 hour. Remove the foil and bake for an additional 15 minutes.
• If needed, turn the oven to broil to get the top bubbly, golden brown, and the edges crispy.
• Remove from the oven, and let it rest for 20 minutes before slicing.
• Serve with fresh parsley sprinkled on top, along with parmesan on the side. Enjoy.

I’ve always wanted to make an authentic Bolognese sauce, so when I saw a recipe for the absolute best Bolognese sauce on Foodie Crush, I had to try it. I let the sauce simmer for a few hours, which makes a delicious, meaty,  and flavorful sauce. I served it tossed with rigatoni, but it would also be wonderful with fettuccine, tagliatelle, or in lasagna. This delicious pasta Bolognese recipe paired nicely with an ultimate kale Caesar salad and some crusty bread.

Bolognese Sauce

Ingredients:

• 1 yellow onion, chopped into 1-inch pieces
• 1 celery stalk, chopped into 1-inch pieces
• 1 carrot, peeled and chopped into 1-inch pieces
• 3 tbsp olive oil
• 3 tbsp butter
• 1 (28-oz) can whole San Marzano tomatoes in juice
• 8 oz pancetta, cut into ½-inch chunks if needed
• 2 tbsp tomato paste
• 1 lb. 80/20 blend ground beef (chuck)
• 1 lb. ground pork
• ½ tsp red pepper flakes
• ½ cup dry white wine
• 1 cup whole milk
• 2 cups beef or chicken broth
• 1 small Parmesan rind
• 3 bay leaves
• 1 tsp kosher salt
• Freshly cracked black pepper, to taste

How to Make Bolognese Sauce

In a food processor, pulse the onion, celery, and carrot until finely chopped.

Heat the olive oil and butter in a large Dutch oven over medium heat. Add the vegetables and cook, stirring occasionally, until they are soft and golden, about 5-7 minutes.

Meanwhile, add the tomatoes and their juice to the food processor and pulse 5-7 times until smooth. Transfer them to a bowl and set aside.

Wipe out the food processor, then add the pancetta to the bowl. Pulse until the pancetta is a coarse paste. Set aside.

Add the ground beef, pork, and pancetta to the Dutch oven, along with the red pepper flakes. Break the meat apart as it cooks, just until slightly browned, so the meat isn’t raw.

Add the tomato paste and cook for 10 minutes, stirring occasionally, until the paste begins to brown.

Add the wine and cook until it is almost all absorbed, 10 minutes, stirring to scrape up any browned bits.

Add the milk and cook, stirring occasionally, until it has evaporated, which takes 30 minutes.

Add the blended tomatoes, beef broth, parmesan rind, bay leaves, kosher salt, and freshly cracked black pepper to taste. Bring to a simmer, then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally.

Cook uncovered for 2 ½ to 3 hours, occasionally spooning off the fat that collects on top, until the meat is tender and the sauce has reduced and thickened to become rich and dark in color.

Remove bay leaves and Parmesan rind from the sauce. Spoon off any residual fat on top. Taste and season with sea salt and freshly cracked pepper if needed. 

Serve the sauce over rigatoni or wide pasta noodles such as pappardelle, tagliatelle, or fettuccine.

Serve topped with freshly grated Parmesan cheese. Enjoy.

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Bolognese Sauce

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 3 hours hours 45 minutes minutes

Total Time 4 hours hours

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Large Dutch oven

Ingredients

• 1 yellow onion chopped into 1-inch pieces
• 1 celery stalk chopped into 1-inch pieces
• 1 carrot peeled and chopped into 1-inch pieces
• 3 tbsp olive oil
• 3 tbsp butter
• 1 (28-oz can) whole San Marzano tomatoes in juice
• 8 oz pancetta cut into ½-inch chunks if needed
• 2 tbsp tomato paste
• 1 lb. 80/20 blend ground beef chuck
• 1 lb. ground pork
• ½ tsp red pepper flakes
• ½ cup dry white wine
• 1 cup whole milk
• 2 cups beef or chicken broth
• 1 small parmesan rind
• 3 bay leaves
• 1 tsp kosher salt
• Freshly cracked black pepper to taste

Instructions

• In a food processor, pulse the onion, celery, and carrot until finely chopped.
• Heat the olive oil and butter in a large Dutch oven over medium heat. Add the vegetables and cook, stirring occasionally, until they are soft and golden, about 5-7 minutes.
• Meanwhile, add the tomatoes and their juice to the food processor and pulse 5-7 times until smooth. Transfer them to a bowl and set aside.
• Wipe out the food processor, then add the pancetta to the bowl. Pulse until the pancetta is a coarse paste. Set aside.
• Add the ground beef, pork, and pancetta to the Dutch oven, along with the red pepper flakes. Break the meat apart as it cooks, just until slightly browned, so the meat isn't raw.
• Add the tomato paste and cook for 10 minutes, stirring occasionally, until the paste begins to brown.
• Add the wine and cook until it is almost all absorbed, 10 minutes, stirring to scrape up any browned bits.
• Add the milk and cook, stirring occasionally, until it has evaporated, which takes 30 minutes.
• Add the blended tomatoes, beef broth, parmesan rind, bay leaves, kosher salt, and freshly cracked black pepper to taste. Bring to a simmer, then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally.
• Cook uncovered for 2½ to 3 hours, occasionally spooning off the fat that collects on top, until the meat is tender and the sauce has reduced and thickened to become rich and dark in color.
• Remove bay leaves and Parmesan rind from the sauce. Spoon off any residual fat on top. Taste and season with sea salt and freshly cracked pepper if needed. 
• Serve the sauce over rigatoni or wide pasta noodles such as pappardelle, tagliatelle, or fettuccine.
• Serve topped with freshly grated Parmesan cheese. Enjoy.

This roasted baby potatoes with onions and bacon recipe is easy to make, and pairs well with many different main dishes. I love the crisp outer layer of the potatoes with their creamy and tender centers, the salty, crispy bacon bits, and the sweet, tender, and caramelized onions–such a great combination. This baby potato side dish is always a hit, and we thought it paired well with roasted chicken, a simple (but tasty) salad, and some cheesy garlic bread.

Roasted Baby Potatoes with Onion and Bacon

Ingredients:

• 1½ lb tiny, baby new potatoes or baby red potatoes, larger ones halved
• ¼ yellow onion, chopped
• 2 slices of bacon, chopped into small pieces, to taste
• 2 tsp olive oil
• Garlic powder, to taste
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 1 large clove of garlic, minced
• 1 tbsp fresh parsley, chopped

Roasted Baby Potatoes with Onion and Bacon

Preheat the oven to 400 degrees.

Place the potatoes in a large saucepan of cold water, bring to a boil over medium-high heat, and cook until slightly tender, about 8-10 minutes. Drain and allow them to dry on a towel.

Season the baby potatoes and onion with olive oil, garlic powder, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; toss to coat evenly.

Spread out evenly on a large baking sheet.

Sprinkle the bacon pieces among the potatoes and onions.

Place in the oven to roast for 10 minutes.

Gently flip everything with a spatula, and return to roasting for another 10-15 minutes, or until the potatoes are golden & tender, the onion is slightly caramelized, and the bacon is crispy and cooked.

Remove from the oven and sprinkle the parsley on top. Serve and enjoy.

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Roasted Baby Potatoes with Onion and Bacon

Course Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 1½ lb baby new potatoes or baby red potatoes larger ones halved
• ¼ yellow onion chopped
• 2 slices of bacon, chopped into small pieces
• 2 tsp olive oil
• Garlic powder to taste
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste
• 1 large clove of garlic minced
• 1 tbsp fresh parsley chopped

Instructions

• Preheat the oven to 400 degrees.
• Place the potatoes in a large saucepan of cold water, bring to a boil over medium-high heat, and cook until slightly tender, about 8-10 minutes. Drain and allow them to dry on a towel.
• Season the baby potatoes and onion with olive oil, garlic powder, crushed red pepper flakes, sea salt, and freshly cracked black pepper, to taste; toss to coat evenly.
• Spread out evenly on a large baking sheet.
• Sprinkle the bacon pieces among the potatoes and onions.
• Place in the oven to roast for 10 minutes.
• Gently flip everything with a spatula, and return to roasting for another 10-15 minutes, or until the potatoes are golden & tender, the onion is slightly caramelized, and the bacon is crispy and cooked.
• Remove from the oven and sprinkle the parsley on top. Serve and enjoy.

This easy, versatile Italian mini meatballs recipe is quick to prepare and packed with flavor. I like to make a batch of these tiny meatballs for dinner and freeze half of them for an easy appetizer or weeknight meal enhancer. This teeny, tiny, mini meatball recipe is a perfect addition for soups,  pastas, appetizers, or as a topping for cheesy garlic bread.

Italian Mini Meatballs

Ingredients:

• Marinara sauce or pomodoro sauce **You can also use a jar of your favorite store-bought sauce
• 1½ slices of white bread, crusts removed, cut into small bits
• ¼ cup milk (or water)
• 3 button or cremini mushroom caps
• 2 tbsp fresh parmesan, finely grated
• 2 tbsp onion, finely minced
• 1 tbsp fresh parsley, chopped
• 1-2 large cloves of garlic, minced, to taste
• 1 small egg, well-beaten
• ½ tsp dried basil
• ¼ tsp dried oregano
• ¼ tsp fennel seed, crushed finely
• Pinch or two of crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• ¾ lb ground beef 15%-20%
• ½ lb ground pork

How to Make Italian Mini Meatballs

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Italian Mini Meatballs

Course Appetizer, Main

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 85 +/- mini meatballs

Author Pam - For the Love of Cooking

Equipment

• Large Bowl
• Food Processor
• Small Baking Sheet (if freezing)
• Large cast iron skillet

Ingredients

• Marinara sauce or pomodoro sauce, warmed **You can also use a jar of your favorite store-bought sauce
• 1½ slices of white bread crusts removed, cut into small bits
• ¼ cup milk or water
• 3 button or cremini mushroom caps
• 2 tbsp fresh parmesan finely grated
• 2 tbsp onion finely minced
• 1 tbsp fresh parsley chopped
• 1-2 large cloves of garlic minced, to taste
• 1 small egg well beaten
• ½ tsp dried basil
• ¼ tsp dried oregano
• ¼ tsp fennel seed crushed finely
• Pinch or two of crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste
• ¾ lb ground beef 15%-20%
• ½ lb ground pork

Instructions

• Prepare the marinara sauce or pomodoro sauce, if using. Click the link for the recipe. Simmer on low heat in a small Dutch oven. Side Note: You can also use a jar of your favorite store-bought sauce.
• Prepare the Italian mini meatballs by combining the bread and water in a large bowl and mixing so the bread soaks up all the liquid; set aside until needed. Side Note: Don't skip this step–soaking the bread helps make these meatballs so juicy!
• Place the mushroom caps, parmesan cheese, onion, parsley, and garlic in a food processor and pulse until well minced–like a paste.
• Add the mushroom mixture to the large bowl with the bread mixture. Add the well-beaten egg, basil, oregano, crushed fennel seed, sea salt, and freshly cracked black pepper to taste, and mix well.
• Add the ground beef and ground pork and use your hands to stir the mixture together just until well combined. Don't overmix.
• Portion the mixture into 1-teaspoon-sized balls, roll, and place on a plate (or a baking sheet if you are going to freeze them).  Side Note:  I use my tiny 1-teaspoon cookie scoop, and it works well.
• Cook the meatballs by heating the oil in a large cast-iron skillet over medium heat. Once the oil is hot, add the meatballs to the skillet, placing them in one at a time, and cook in batches to get a good sear.
• Cook, gently turning every 2 minutes, for 5-6 minutes, or until evenly browned.
• Simmer the meatballs in the sauce by carefully adding them to the pot of simmering pomodoro or marinara sauce (or store-bought jarred sauce). Simmer them on low for 10-15 minutes, to allow them to soak in the sauce.
• Serve topped with fresh parsley along with your favorite pasta or crusty bread and lots of freshly grated Parmesan cheese. Enjoy.
• To freeze, place the uncooked teeny, tiny Italian mini meatballs on a small baking sheet in an even layer and separated from each other. Side Note: Freezing them uncooked helps them retain moisture, which prevents dried-out meatballs when thawed.
• Place in a flat spot in the freezer and freeze for 2 hours.
• Remove the mini meatballs from the tray and place them in a freezer zip-lock bag or airtight container in the freezer for up to 3-4 months.