I made this Italian pastina soup recipe (aka pastina en brodo or Italian Penicillin Soup) because my daughter has a terrible cough and cold right now. I’ve seen so many versions of this viral Italian penicillin soup recipe, but I decided to try one from The Menu Maid because it sounded amazing. I cooked the pasta separately from the broth, so my daughter can make bowls of it in the coming days without the pasta becoming gummy. She had two bowls, along with some crusty bread, and said it was comforting and delicious.

Italian Pastina Soup

Ingredients:

• 1½ tbsp butter
• 4 small carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium yellow onion, chopped
• 3 whole garlic cloves, peeled & smashed
• Sea salt and freshly cracked black pepper, to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind, optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe, or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley, finely minced
• Parmesan, freshly grated
• Fresh lemon wedges

How to Make an Italian Pastina Soup:

Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.

Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.

Remove and discard the Parmesan rind and bay leaves.

Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.

Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.

Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.

Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.

Serve with fresh parmesan cheese, parsley, and lemon wedges.

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Italian Pastina Soup

Course Lunch, Main, Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven or Large Soup Pot
• Blender
• Large saucepan

Ingredients

• 1½ tbsp butter
• 4 small carrots peeled and chopped
• 2 celery stalks chopped
• 1 medium yellow onion chopped
• 3 whole garlic cloves peeled & smashed
• Sea salt and freshly cracked black pepper to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley finely minced
• Parmesan freshly grated
• Fresh lemon wedges

Instructions

• Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.
• Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.
• Remove and discard the Parmesan rind and bay leaves.
• Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.
• Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.
• Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.
• Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.
• Serve with fresh parmesan cheese, parsley, and lemon wedges.

I had a recent craving for a childhood favorite–KFC, so I went in search of some copycat recipes to make a healthier version at home. I found this oven-fried chicken recipe (KFC copycat) on Kevin Is Cooking, which looked quick, easy, and tasty. We all loved how juicy & flavorful this crispy baked chicken turned out, and we thought it paired nicely with KFC coleslaw (copycat recipe) and some creamy mashed potatoes with homemade gravy.

Oven-Fried Chicken

Ingredients:

• 2 lbs. chicken thighs, bone-in, skin-on
• ½ cup buttermilk
• ½ cup flour
• ½ cup panko crumbs
• 4 tbsp butter, melted

Seasoning Blend:

• 1 tsp white pepper
• ½ tsp celery salt
• ½ tsp Italian seasoning
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp dried mustard
• ½ tsp paprika
• ½ tsp ground ginger
• ¼ tsp baking powder
• ⅛ tsp turmeric
• ⅛ tsp cayenne

How to Make Oven-Fried Chicken:

Marinate the meat by placing the chicken thighs and buttermilk in a large zip-lock bag, sealing it, and squishing it to coat the chicken evenly. Place in the refrigerator to marinate for at least 30 minutes and up to several hours.

Remove the chicken from the fridge 30 minutes before baking.

Heat a baking sheet by placing it in the oven and preheating it to 425 degrees, using the convection setting if you have it.

Make the coating by combining the flour, panko crumbs, white pepper, celery salt, Italian seasoning, salt, garlic powder, black pepper, dried mustard, paprika, ginger, baking powder, turmeric, and cayenne in a shallow bowl. Mix until well-combined.

Dredge the chicken thighs by removing them, one at a time, from the buttermilk, shaking off excess liquid, and dabbing both sides with a few paper towels, then place them skin-side down into the prepared panko crumb mixture. Coat both sides of the chicken well, then place on a parchment-lined plate. Repeat with the remaining chicken pieces. Spray the top of the thighs with avocado or olive oil cooking spray.

Bake the chicken thighs by removing the HOT baking sheet from the oven once preheated. Carefully pour the melted butter evenly over the HOT baking sheet. Place the chicken thighs skin-side down, separated from each other so they will “fry” instead of steam–they all must have space! Bake for 15 minutes.

Carefully flip them over, then bake for another 15-17 minutes, or until cooked to an internal temperature of 165 degrees using a meat thermometer.

To serve, remove from the oven, sprinkle with a bit of sea salt (if desired), and rest for 5 minutes before serving. Enjoy.

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Oven-Fried Chicken

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Marinating Time: 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 - 5

Author Pam - For the Love of Cooking

Equipment

• Large Baking Sheet
• Meat Thermometer

Ingredients

Ingredients:

• 2 lbs. chicken thighs bone-in, skin-on
• ½ cup buttermilk
• ½ cup flour
• ½ cup panko crumbs
• 4 tbsp butter melted

Seasoning Blend:

• 1 tsp white pepper
• ½ tsp celery salt
• ½ tsp Italian seasoning
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp dried mustard
• ½ tsp paprika
• ½ tsp ground ginger
• ¼ tsp baking powder
• ⅛ tsp turmeric
• ⅛ tsp cayenne

Instructions

• Marinate the meat by placing the chicken thighs and buttermilk in a large zip-lock bag, sealing it, and squishing it to coat the chicken evenly. Place in the refrigerator to marinate for at least 30 minutes and up to several hours.
• Remove the chicken from the fridge 30 minutes before baking.
• Heat a baking sheet by placing it in the oven and preheating it to 425 degrees, using the convection setting if you have it.
• Make the coating by combining the flour, panko crumbs, white pepper, celery salt, Italian seasoning, salt, garlic powder, black pepper, dried mustard, paprika, ginger, baking powder, turmeric, and cayenne in a shallow bowl. Mix until well-combined.
• Dredge the chicken thighs by removing them, one at a time, from the buttermilk, shaking off excess liquid, and dabbing both sides with a few paper towels, then place them skin-side down into the prepared panko crumb mixture. Coat both sides of the chicken well, then place on a parchment-lined plate. Repeat with the remaining chicken pieces. Spray the top of the thighs with avocado or olive oil cooking spray.
• Bake the chicken thighs by removing the HOT baking sheet from the oven once preheated. Carefully pour the melted butter evenly over the HOT baking sheet. Place the chicken thighs skin-side down, separated from each other so they will "fry" instead of steam–they all must have space! Bake for 15 minutes.
• Carefully flip them over, then bake for another 15-17 minutes, or until cooked to an internal temperature of 165 degrees using a meat thermometer.
• To serve, remove from the oven, sprinkle with a bit of sea salt (if desired), and rest for 5 minutes before serving. Enjoy.

I couldn’t wait to make this recipe by Erin French for Gruyère and herb baked eggs as soon as I saw it. These bistro eggs (aka shirred eggs/oeufs cocotte) are baked in a mixture of cream, gruyere, and butter until perfectly set, with jammy yolks, then topped with flaky salt and fresh thyme leaves. I served them with buttered toast for dipping, and my daughter and I devoured them. This delicious and easy French bistro egg recipe pairs well with roasted bacon and crispy hash browns.

Bistro Eggs

Ingredients:

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese, finely grated
• 1 tsp very cold unsalted butter, finely grated
• 4 large eggs, at room temperature
• 1 sprig fresh thyme, leaves stripped
• Portuguese flor de sal or Maldon salt, to taste
• Freshly cracked black pepper, to taste

How to Make Bistro Eggs

Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).

In a small bowl, stir together the cream, Gruyère, and finely grated butter.

Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.

Dollop the cream mixture evenly over the egg whites, avoiding the yolks.

Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.

Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.

Serve immediately, with buttered toast for dipping, if desired.

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Bistro Eggs

Course Breakfast

Cuisine French

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• 2 6-inch small baking dish

Ingredients

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese finely grated
• 1 tsp very cold unsalted butter finely grated
• 4 large eggs at room temperature
• 1 sprig fresh thyme leaves stripped
• Portuguese flor de sal or Maldon salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).
• In a small bowl, stir together the cream, Gruyère, and finely grated butter.
• Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.
• Dollop the cream mixture evenly over the egg whites, avoiding the yolks.
• Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.
• Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.
• Serve immediately, with buttered toast for dipping, if desired.

 I threw this easy pasta al pesto together for a healthy vegetarian meal, and it was so delicious that we were all disappointed I didn’t double the recipe. I made the pesto while the pasta cooked, then tossed it all together until it was nice and coated with the sauce. I threw in some baby cherry tomatoes because they are so sweet & delicious, I thought they would add a nice pop of sweet/tart to the dish. This easy pesto pasta recipe paired nicely with an Italian salad and some crusty bread loaded with roasted garlic.

Spaghetti al Pesto

• 8 oz spaghetti noodles, cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan, finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste
• 1 cup fresh basil leaves, packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese, finely grated
• Baby basil leaves, optional

How to Make Spaghetti al Pesto:

Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.

Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.

Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.

Add the basil leaves and pulse a few times to chop.

With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.

Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don’t toss the pasta and pesto together in the cooking pot, as it will “cook” the pesto, making it less green & vibrant. 

Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.

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Spaghetti al Pesto

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 - 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Food Processor

Ingredients

• 8 oz spaghetti noodles cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic finely grated
• Sea salt and freshly cracked black pepper to taste
• 1 cup fresh basil leaves packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese finely grated
• Baby basil leaves optional

Instructions

• Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.
• Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.
• Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.
• Add the basil leaves and pulse a few times to chop.
• With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.
• Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don't toss the pasta and pesto together in the cooking pot, as it will "cook" the pesto, making it less green & vibrant.
• Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.

This tasty pasta primavera with Boursin cheese dish was a clean-out-the-fridge recipe. I roasted the veggies until tender, then tossed them together with some warmed Boursin cheese and al dente rigatoni. Served with lots of parmesan cheese, this primavera pasta was a big hit with all of us and paired nicely with a simple Romaine salad and some crusty bread.

Pasta Primavera with Boursin

Ingredients:

• 8 oz rigatoni, cooked to al dente according to the package instructions
• 1 small eggplant, chopped into bite-sized pieces
• ½ small yellow onion, chopped into bite-sized pieces
• 5 large button mushrooms, chopped into bite-sized pieces
• 2 mini orange bell peppers, chopped into bite-sized pieces
• 2 tbsp olive oil, divided
• Sea salt and freshly cracked black pepper, to taste
• Crushed red pepper flakes, to taste
• ½ zucchini, chopped into bite-sized pieces
• ½ yellow squash, chopped into bite-sized pieces
• 5-7 asparagus spears, woody ends removed, and chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic, minced
• 1 (5.2 oz packet) Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley, chopped
• Parmesan cheese, freshly grated, to taste

How to Make Pasta Primavera with Boursin

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

Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.

Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.

Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.

Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.

Return to the oven to roast for 5 minutes.

Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.

Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.

Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.

Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

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Pasta Primavera with Boursin

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large pot

Ingredients

• 8 oz rigatoni cooked to al dente according to the package instructions
• 1 small eggplant chopped into bite-sized pieces
• ½ small yellow onion chopped into bite-sized pieces
• 5 large button mushrooms chopped into bite-sized pieces
• 2 mini orange bell peppers chopped into bite-sized pieces
• 2 tbsp olive oil divided
• Sea salt and freshly cracked black pepper to taste
• Crushed red pepper flakes to taste
• ½ zucchini chopped into bite-sized pieces
• ½ yellow squash chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic minced
• 1 5.2 oz packet Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley chopped
• Parmesan cheese freshly grated, to taste

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.
• Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
• Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.
• Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.
• Return to the oven to roast for 5 minutes.
• Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.
• Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.
• Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.
• Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

This ground beef enchilada recipe is simple to make and a comforting and delicious meal. When I don’t have time to make homemade enchilada sauce, I will enhance canned enchilada sauce with just a few ingredients. This is such an easy recipe that makes the best ground beef enchiladas, and my whole family loves them. I served these tasty homemade beef enchiladas with spicy pinto beans and cilantro & lime rice.

Ground Beef Enchiladas

Beef Filling:

• 1 tbsp butter
• 1 small yellow onion, diced
• 1 lb. ground beef
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp caldo de pollo (or chicken bouillon granules)
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Enchilada Sauce:

• 1 tbsp butter
• 1 tbsp flour
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• ⅛ tsp cumin
• ⅛ tsp caldo de pollo (or chicken bouillon granules)
• ½ cup chicken broth
• 1 (15-oz) can of red enchilada sauce
• Lime juice, after cooking, if desired or needed

Other Ingredients:

• 3-4 tbsp vegetable oil, or more if needed
• 8 corn tortillas
• 1 cup Monterey Jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded

Serving Options:

• Fresh cilantro, chopped
• Green onions, sliced
• Tomatoes, diced
• Lettuce, shredded
• Sour cream
• Taqueria jalapenos
• Guacamole or sliced avocado
• Hot sauce

How to Make Ground Beef Enchiladas

Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with olive oil cooking spray. 

Prepare the beef filling by heating the butter in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 4-5 minutes.

Add the ground beef, cumin, chili powder, paprika, garlic powder, onion powder, oregano, caldo de pollo, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Break the beef into crumbles, and cook, stirring often, for 6-7 minutes.

Add the garlic and cook, stirring constantly, for 1 minute. Remove from heat. Tilt the skillet and remove excess grease with a paper towel.  Set aside to cool for a few minutes. Add two tablespoons of Monterey Jack cheese and cheddar cheese. Mix to combine.

Prepare the enchilada sauce by heating the butter in a large saucepan over medium heat. Add the flour and spices, and cook, whisking constantly, for 1 minute.

Add the chicken broth and red enchilada sauce and stir to combine. Simmer for 15 minutes. Taste the sauce and re-season if needed, and/or add the lime juice if needed.

Prepare the tortillas by heating the vegetable oil in a small skillet over medium-high heat until the oil bubbles. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas.  Side Note: This adds flavor to the tortillas and creates a barrier on the surface, allowing them to absorb some sauce without disintegrating. 

If you’d prefer not to cook the tortillas in oil first, wrap them in damp towels and microwave them for 45-60 seconds, until pliable.

Prepare the enchiladas by pouring enough enchilada sauce to thinly cover the bottom of the prepared baking dish.

Place some of the ground beef filling down the center of the tortilla. Roll and place seam-side down in the baking dish, or roll burrito-style if you prefer. Repeat with the remaining tortillas and beef.

Pour remaining sauce evenly over each rolled enchilada, then top with the remaining shredded Monterey Jack and cheddar cheese.

Bake the enchiladas in the preheated oven for 15 minutes, or until the cheese is melted and gooey.

Remove the baking dish from the oven and cool for a few minutes.

To serve, top the ground beef enchiladas with fresh cilantro, green onions, chopped tomatoes, shredded lettuce, taqueria jalapenos, guacamole, sour cream, and hot sauce, if desired. Enjoy.

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Ground Beef Enchiladas

Course Main

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large skillet
• Large saucepan
• Small skillet

Ingredients

Beef Filling:

• 1 tbsp butter
• 1 small yellow onion diced
• 1 lb. ground beef
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp caldo de pollo or chicken bouillon granules
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste

Enchilada Sauce:

• 1 tbsp butter
• 1 tbsp flour
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• ⅛ tsp cumin
• ⅛ tsp caldo de pollo or chicken bouillon granules
• ½ cup chicken broth
• 1 15-oz can of red enchilada sauce
• Lime juice after cooking, if desired or needed

Other Ingredients:

• 3-4 tbsp vegetable oil or more if needed
• 8 corn tortillas
• 1 cup Monterey Jack cheese shredded
• 1 cup sharp cheddar cheese shredded

Serving Options:

• Fresh cilantro chopped
• Green onions sliced
• Tomatoes diced
• Lettuce shredded
• Sour cream
• Taqueria jalapenos
• Guacamole or sliced avocado
• Hot sauce

Instructions

• Preheat the oven to 350 degrees. Coat a 9x13-inch baking dish with olive oil cooking spray.
• Prepare the beef filling by heating the butter in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 4-5 minutes.
• Add the ground beef, cumin, chili powder, paprika, garlic powder, onion powder, oregano, caldo de pollo, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Break the beef into crumbles, and cook, stirring often, for 6-7 minutes.
• Add the garlic and cook, stirring constantly, for 1 minute. Remove from heat. Tilt the skillet and remove excess grease with a paper towel.  Set aside to cool for a few minutes.
• Add two tablespoons of Monterey Jack cheese and cheddar cheese to the beef mixture. Mix to combine.
• Meanwhile, prepare the enchilada sauce by heating the butter in a large saucepan over medium heat. Add the flour and spices, and cook, whisking constantly, for 1 minute.
• Add the chicken broth and red enchilada sauce and stir to combine. Simmer for 15 minutes. Taste the sauce and re-season if needed, and/or add the lime juice if needed.
• Prepare the tortillas by heating the vegetable oil in a small skillet over medium-high heat until the oil bubbles. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas.  Side Note: This adds flavor to the tortillas and creates a barrier on the surface, allowing them to absorb some sauce without disintegrating.
• ***If you’d prefer not to cook the tortillas in oil first, wrap them in damp towels and microwave them for 45-60 seconds, until pliable.
• Prepare the enchiladas by pouring enough enchilada sauce to thinly cover the bottom of the prepared baking dish.
• Place some of the ground beef filling down the center of the tortilla. Roll and place seam-side down in the baking dish, or roll burrito-style if you prefer. Repeat with the remaining tortillas and beef.
• Pour remaining sauce evenly over each rolled enchilada, then top with the remaining shredded Monterey Jack and cheddar cheese.
• Bake the enchiladas in the preheated oven for 15 minutes, or until the cheese is melted and gooey.
• Remove the baking dish from the oven and cool for a few minutes.
• To serve, top the ground beef enchiladas with fresh cilantro, green onions, chopped tomatoes, shredded lettuce, taqueria jalapenos, guacamole, sour cream, and hot sauce, if desired. Enjoy.

I’ve been fighting a cold, and it was a rainy, dreary day, so I decided to make a pot of soup for dinner. I’ve seen recipes for Greek avgolemono soup for years, and I finally decided to make it. This Greek chicken lemon soup recipe, adapted from Carlsbad Cravings, is a delicious chicken and rice soup thickened with a mixture of fresh lemon juice and eggs. Hearty, healthy, comforting, and ready in less than 45 minutes. This tasty soup pairs nicely with crusty roasted garlic bread and a simple salad.

Greek Chicken Lemon Soup (Avgolemono Soup)

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion, diced
• 3 large or 4-5 smaller carrots, peeled and sliced or diced
• 3 large cloves of garlic, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest, divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts, trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill fronds, chopped
• Lemon wedges, for serving

Greek Chicken Lemon Soup (Avgolemono Soup):

Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.

Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.

Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.

Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.

Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.

Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don’t plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid. 

Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.

Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.

Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.

Ladle into bowls and serve immediately with lemon wedges. Enjoy.

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Greek Chicken Lemon Soup (Avgolemono Soup)

Course Soup

Cuisine Greek

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion diced
• 3 large or 4-5 smaller carrots peeled and sliced or diced
• 3 large cloves of garlic minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley chopped
• 2 tbsp fresh dill fronds chopped
• Lemon wedges for serving

Instructions

• Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.
• Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.
• Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.
• Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.
• Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.
• Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don't plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid!!!!
• Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.
• Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.
• Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.
• Ladle into bowls and serve immediately with lemon wedges. 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. 

This easy Greek chicken marinade is great for chicken thighs, breasts, or wings, and is perfect for pan-frying, roasting, baking, or grilling. I recently marinated and grilled some chicken breasts to pair with Greek lemon roasted broccoli pasta salad, marinated tomatoes, and crusty bread with roasted garlic. I cut each chicken breast into three pieces, pounded them thin, then marinated them for a few hours. This easy Mediterranean chicken marinade recipe makes juicy, tender chicken that’s full of flavor.

Greek Chicken Marinade

Chicken:

• 1 lb. chicken breasts, thighs, or wings (I used two breasts)
• Sea salt and freshly cracked black pepper, to taste

For the marinade:

• ¼ cup olive oil
• Juice from 1 large lemon, or more to taste
• 1 tbsp red wine vinegar or more to taste
• 2 tsp fresh parsley, finely chopped
• 1 tsp honey, or more to taste
• 1 clove of garlic, finely grated
• 1 tsp dried oregano
• ½ tsp dried garlic powder
• ¼ teaspoon ground paprika
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked black pepper, to taste

How to Make a Greek Chicken Marinade:

Prepare the chicken by slicing off the thin, bottom portion of the chicken breast. Slice the top remaining portion of the chicken breast in half, lengthwise. Each breast should produce three similarly sized pieces.

Place plastic wrap over the top of the chicken pieces on the cutting board, and pound with a kitchen mallet until they are ¼ to ½ inch thick.

Prepare the marinade by combining the olive oil, fresh lemon juice, red wine vinegar, fresh parsley, honey, garlic, oregano, garlic powder, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag.

Marinate the chicken by adding the pieces to the marinade and refrigerating for 30 minutes to 2 hours.

Remove the chicken from the marinade and season both sides with sea salt and freshly cracked black pepper to taste.

Grill the chicken by heating a grill pan over medium-high heat. Brush the grill pan with olive oil or spray it with olive oil cooking spray.

Add the chicken and grill for 4-5 minutes per side, until cooked through.

Allow the chicken to rest for 5 minutes before slicing and serving. Enjoy.

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Greek Chicken Marinade

Course Main

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time: 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Grill Pan

Ingredients

Chicken:

• 1 lb. chicken breasts thighs, or wings (I used two breasts)
• Sea salt and freshly cracked black pepper to taste

For the marinade:

• ¼ cup olive oil
• Juice from 1 large lemon or more to taste
• 1 tbsp red wine vinegar or more to taste
• 2 tsp fresh parsley finely chopped
• 1 tsp honey or more to taste
• 1 clove of garlic finely grated
• 1 tsp dried oregano
• ½ tsp dried garlic powder
• ¼ teaspoon ground paprika
• Pinch of crushed red pepper flakes
• Sea salt and freshly cracked black pepper to taste

Instructions

• Prepare the chicken by slicing off the thin, bottom portion of the chicken breast. Slice the top remaining portion of the chicken breast in half, lengthwise. Each breast should produce three similarly sized pieces.
• Place plastic wrap over the top of the chicken pieces on the cutting board, and pound with a kitchen mallet until they are ¼ to ½ inch thick.
• Prepare the marinade by combining the olive oil, fresh lemon juice, red wine vinegar, fresh parsley, honey, garlic, oregano, garlic powder, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag.
• Marinate the chicken by adding the pieces to the marinade and refrigerating for 30 minutes to 2 hours.
• Remove the chicken from the marinade and season both sides with sea salt and freshly cracked black pepper to taste.
• Grill the chicken by heating a grill pan over medium-high heat. Brush the grill pan with olive oil or spray it with olive oil cooking spray.
• Add the chicken and grill for 4-5 minutes per side, until cooked through.
• Allow the chicken to rest for 5 minutes before slicing and serving. Enjoy.

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.