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 seen many versions of this viral Thomas Keller zucchini recipe on social media lately, and couldn’t wait to make it. Scoring the zucchini helps it cook evenly and creates nice caramelization, and topping it with the marinated tomatoes made it extra special. This was a fun, tasty zucchini recipe that was devoured quickly and paired nicely with some leftover Boursin potatoes and some Italian meatballs.

Scored Zucchini with Marinated Tomatoes

Marinated Tomatoes:

• 2 tbsp olive oil or vegetable oil
• 2 tbsp white balsamic vinegar
• 2 tsp shallot, finely minced
• 1 clove of garlic, finely grated
• 1 tsp fresh parsley, finely chopped
• Pinch of sugar
• Sea salt and freshly cracked black pepper, to taste
• 1½ cups of cherry tomatoes or grape tomatoes, diced, excess seeds removed

Zucchini:

• 2 zucchini, ends trimmed and sliced in half lengthwise
• Sea salt, to taste
• 2 tbsp avocado oil, for cooking
• 3 tbsp capers, drained and dried well on a tea towel

Serving:

• Fresh basil leaves, garnish
• Fresh parmesan, on the side

How to Make Scored Zucchini with Marinated Tomatoes:

Marinate the tomatoes by whisking the olive oil, white balsamic vinegar, shallot, garlic, parsley, sugar, sea salt, and freshly cracked black pepper to taste in a small bowl.  Fold in the tomatoes and stir until evenly coated. Set aside to let flavors mingle, and stir every once in a while.

Slice the zucchini in half lengthwise, then score the flesh side in a cross-hatch pattern, ⅛” to ¼” deep.

Salt the zucchini halves by seasoning the flesh sides liberally with salt. Let zucchini rest, flesh side down on a tea towel or a few paper towels for 10-15 minutes to draw out its moisture.

Pat the zucchinis very dry with a fresh towel or paper towel.

Preheat the oven to 425 degrees.

Cook the zucchini by heating the avocado oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, place zucchini halves cut-side down in the skillet and sear until golden brown and beautifully caramelized, 4-5 minutes total.  Side Note: Adjust the heat if they are browning too fast.

Flip the zucchini halves over and sprinkle the dried capers around the zucchini.

Roast the zucchini by transferring the ovenproof cast-iron skillet to the oven to roast until the zucchini is softened, about 15-20 minutes.

Place the zucchini on a towel to remove excess grease, then place on a serving plate.

To serve, spoon the marinated tomatoes over the zucchini, along with the crispy capers. Top with the fresh basil leaves and serve. Enjoy.

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Scored Zucchini with Marinated Tomatoes

Course Sides

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Large Cast-Iron Skillet (ovenproof)

Ingredients

Marinated Tomatoes:

• 2 tbsp olive oil or vegetable oil
• 2 tbsp white balsamic vinegar
• 2 tsp shallot finely minced
• 1 clove of garlic finely grated
• 1 tsp fresh parsley finely chopped
• Pinch of sugar
• Sea salt and freshly cracked black pepper to taste
• 1½ cups of cherry tomatoes or grape tomatoes diced, excess seeds removed

Zucchini:

• 2 zucchini ends trimmed and sliced in half lengthwise
• Sea salt to taste
• 2 tbsp avocado oil for cooking
• 3 tbsp capers drained and dried well on a tea towel

Serving:

• Fresh basil leaves garnish

Instructions

• Marinate the tomatoes by whisking the olive oil, white balsamic vinegar, shallot, garlic, parsley, sugar, sea salt, and freshly cracked black pepper to taste in a small bowl.  Fold in the tomatoes and stir until evenly coated. Set aside to let flavors mingle, and stir every once in a while.
• Prepare the zucchini by cutting them in half lengthwise using a sharp knife, then score the flesh side in a cross-hatch pattern, ⅛" to ¼" deep.
• Salt the zucchini halves by seasoning the flesh sides liberally with salt. Let the zucchini rest, flesh side down, on a tea towel or a few paper towels for 10-15 minutes to draw out its moisture.
• Pat the zucchinis very dry with a fresh towel or paper towel.
• Preheat the oven to 425 degrees.
• Cook the zucchini by heating the avocado oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, place zucchini halves cut-side down in the skillet and sear until golden brown and beautifully caramelized, 4-5 minutes total.  Side Note: Adjust the heat if they are browning too fast.
• Flip the zucchini halves over and sprinkle the dried capers around the zucchini.
• Roast the zucchini by transferring the ovenproof cast-iron skillet to the oven to roast until the zucchini is softened, about 15-20 minutes.
• Place the zucchini on a towel to remove excess grease, then place the halves on a serving plate.
• To serve, spoon the marinated tomatoes over the zucchini, along with the crispy capers. Top with the fresh basil leaves and serve. Enjoy.

This is the best and easiest corn on the cob recipe, and I doubt I will ever cook fresh corn on the cob any other way again. Using a microwave is the quickest, easiest way to get freshly cooked corn on the cob that keeps its texture and taste, and it doesn’t heat the house! This method has you steam the corn directly in the husks. Once it is cool enough to handle, you cut off the BOTTOM of the cob and squeeze the corn out of the husk, along with all the corn silk. Easy-peasy, and the corn tastes fantastic & not waterlogged.

Easiest Corn on the Cob

Ingredients:

• 3 ears of corn, husks kept on!

Serving:

• Butter
• Sea salt and freshly cracked black pepper, to taste

How to Make the Easiest Corn on the Cob:

Place the ears of corn, husks intact, in the microwave.

Cook for 7-8 minutes for three ears.  Side Note: 1 ear of corn cooks for 4 minutes; then add 1-2 minutes per additional ear, depending on the microwave’s power.

Carefully remove the ears of corn from the microwave and set aside until cool enough to handle.

Using a very sharp knife, cut off the bottom of the corn (stem end) about one row of corn in from the stem.

With your hands on the top, uncut side of the corn, squeeze and slip the corn from the husk, which will also remove the silk.

Serve with butter, sea salt, and freshly cracked black pepper to taste. Enjoy.

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Easiest Corn on the Cob

Course Sides

Cuisine American

Prep Time 1 minute minute

Cook Time 7 minutes minutes

Total Time 8 minutes minutes

Servings 3

Author Pam - For the Love of Cooking

Equipment

• Microwave
• Sharp Knife

Ingredients

• 3 ears of corn husks kept on!

Serving:

• Butter
• Sea salt and freshly cracked black pepper to taste

Instructions

• Place the ears of corn, husks intact, in the microwave.
• Cook for 7-8 minutes for three ears.  Side Note: 1 ear of corn cooks for 4 minutes; then add 1-2 minutes per additional ear, depending on the microwave's power.
• Carefully remove the ears of corn from the microwave and set aside until cool enough to handle.
• Using a very sharp knife, cut off the bottom of the corn (stem end) about one row of corn in from the stem.
• With your hands on the top, uncut side of the corn, squeeze and slip the corn from the husk, which will also remove the silk.
• Serve with butter, sea salt, and freshly cracked black pepper to taste. Enjoy.

I made this tasty Italian bean salad recipe, which I found on Two Peas and Their Pod, to pair with some lemon butter chicken, roasted asparagus, and crusty bread loaded with roasted garlic I was making for dinner. This protein-packed bean salad was easy to make and tasted fantastic with the rest of the meal. Flavorful, healthy, and delicious.

Italian Bean Salad

Vinaigrette:

• ½ cup olive oil
• 2-3 tbsp red wine vinegar, to taste
• 2 tbsp Parmesan cheese, finely grated
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, finely grated
• ½ tsp Italian seasoning
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 1 (15-oz) can chickpeas, rinsed and drained, remove as many skins as possible
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1 cup Persian cucumber, diced
• 1 cup cherry tomatoes, diced
• 1 cup orange bell pepper, diced
• ½ cup pepperoncini, chopped
• ¼ cup red onion, diced   ***Soak the diced onion in ice-water for 10 minutes if the flavor is too strong
• ¼ cup parmesan cheese, finely grated
• ¼ cup fresh basil leaves, hand torn
• 2 tbsp parsley, finely chopped

How to Make an Italian Bean Salad:

Prepare the vinaigrette by combining the olive oil, red wine vinegar, parmesan, Dijon, honey, garlic, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with an airtight lid and shake very well. Set aside to let flavors mingle.

Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional.

Prepare the salad by combining the rinsed chickpeas, cannellini beans, cucumber, tomatoes, bell pepper, pepperoncini, red onion, parmesan cheese, basil, and parsley.

Dress the salad by pouring the well-shaken vinaigrette over it and tossing until everything is evenly coated.

Serve, or for the best flavor, chill for 30–60 minutes to let the flavors mingle.

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Italian Bean Salad

Course Salad, Sides

Cuisine Italian

Prep Time 15 minutes minutes

Allow flavors time to mingle: 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Glass Jar with Lid
• Sharp Knife

Ingredients

Vinaigrette:

• ½ cup olive oil
• 2-3 tbsp red wine vinegar to taste
• 2 tbsp Parmesan cheese finely grated
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic finely grated
• ½ tsp Italian seasoning
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste

Salad:

• 1 (15-oz) can of chickpeas, rinsed and drained, remove as many skins as possible
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1 cup Persian cucumber diced
• 1 cup cherry tomatoes diced
• 1 cup orange bell pepper diced
• ½ cup pepperoncini chopped
• ¼ cup red onion diced ***Soak the diced onion in ice-water for 10 minutes if the flavor is too strong
• ¼ cup parmesan cheese finely grated
• ¼ cup fresh basil leaves hand torn
• 2 tbsp parsley finely chopped

Instructions

• Prepare the vinaigrette by combining the olive oil, red wine vinegar, parmesan, Dijon, honey, garlic, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with an airtight lid and shake very well. Set aside to let flavors mingle.
• Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional.
• Prepare the salad by combining the rinsed chickpeas, cannellini beans, cucumber, tomatoes, bell pepper, pepperoncini, red onion, parmesan cheese, basil, and parsley.
• Dress the salad by pouring the well-shaken vinaigrette over it and tossing until everything is evenly coated.
• Serve, or chill for 30–60 minutes to let the flavors mingle for the best flavor.

Warning!!! These delicious spicy chili-crisp edamame are very addictive! Spicy, salty, and so easy to make, edamame is one of our favorite snacks or Asian side dishes. I whipped up this easy edamame recipe to pair with a recent meal of sticky Asian pork ribs, garlic-ginger rice with cilantro, and bok choy with ginger sauce.

Spicy Chili-Crisp Edamame

Ingredients:

• 8 oz frozen edamame
• 2 cloves garlic, peeled, smashed
• 2 tsp olive oil
• 1 tsp toasted sesame oil
• 2 tsp soy sauce, more to taste
• 2 tsp chili crisp 
• Sea salt, to taste

How to Make Spicy Chili-Crisp Edamame:

Blanche the edamame in a large saucepan of salted, boiling water, over high heat for 3-4 minutes.

Drain and rinse the edamame with very cold water to prevent it from cooking further.

Dry the edamame pods on a clean tea towel (or paper towels) until very dry.

Finish cooking by heating the olive oil, toasted sesame oil, and smashed garlic in a large skillet over medium heat. Cook for a few minutes until golden brown, to season the oil, tossing occasionally. Don’t let the garlic turn dark or burn.

Add edamame to the skillet with the oil and garlic; toss it all together for 1 -2 minutes to get it nice and coated.

Add a splash of soy sauce and chili crisp, stir & cook for only 1-2 minutes, to preserve the green color of the edamame.

To serve, discard the garlic cloves. Transfer to a large bowl, and season with sea salt to taste.

To eat, grab an edamame pod, and use your teeth to pull the little edamame beans out of the shell while holding it. Discard the shells and repeat.  Enjoy.

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Spicy Chili-Crisp Edamame

Course Appetizer, Sides

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large saucepan
• Large skillet

Ingredients

• 8 oz frozen edamame
• 2 cloves garlic peeled, smashed
• 2 tsp olive oil
• 1 tsp toasted sesame oil
• 2 tsp soy sauce more to taste
• 2 tsp spicy chili crisp
• Sea salt to taste

Instructions

• Blanche the edamame in a large saucepan of salted, boiling water, over high heat for 3-4 minutes.
• Drain and rinse the edamame with very cold water to prevent it from cooking further.
• Dry the edamame pods on a clean tea towel (or paper towels) until very dry.
• Finish cooking by heating the olive oil, toasted sesame oil, and smashed garlic in a large skillet over medium heat. Cook for a few minutes until golden brown, to season the oil, tossing occasionally. Don't let the garlic turn dark or burn.
• Add edamame to the skillet with the oil and garlic; toss it all together for 1 -2 minutes to get it nice and coated.
• Add a splash of soy sauce and chili crisp, stir & cook for only 1-2 minutes, to preserve the green color of the edamame.
• To serve, discard the garlic cloves. Transfer to a large bowl, and season with sea salt to taste.
• To eat, grab an edamame pod, and use your teeth to pull the little edamame beans out of the shell while holding it. Discard the shells and repeat.  Enjoy.

A quick and easy Asian green bean side dish that pairs well with beef, chicken, tofu, seafood, and pork. I adapted this easy diced green bean recipe from I am Homesteader, and thought it would be fun to make, as I’d never chopped or diced green beans before. The results with smaller chopped green beans are that the Asian flavors penetrated the green beans much better than if they were kept whole. These spicy, delicious garlic chili-crisp green beans paired nicely with garlic rice, soy-garlic flank steak, and a cucumber salad.

Garlic Chili-Crisp Green Beans

Ingredients:

• ½ lb. green beans, ends trimmed, and chopped (or diced)
• 1½ tsp vegetable oil
• 1½ tsp toasted sesame oil
• 2 large cloves of garlic, smashed
• 2 tsp soy sauce
• 1 tsp spicy chili-crisp, or more if desired
• Splash of seasoned rice vinegar, to taste
• Sea salt and freshly cracked black pepper, to taste
• Toasted sesame seeds, to taste

How to Make Garlic Chili-Crisp Green Beans:

Clean and dry the green beans well. Snip off the ends, then chop them into small pieces.

Place the vegetable oil, toasted sesame oil, and smashed garlic in a large skillet or wok. Heat slowly over medium heat, stirring often, until the garlic has seasoned the oil, about 2 minutes. Remove the garlic and chop it into small bits.

Add the chopped green beans and cook, stirring often, for 5 minutes.

Add the soy sauce, chili-crisp, rice vinegar, sea salt, and freshly cracked black pepper to taste. Cook, stirring constantly, for 2 minutes. Taste and re-season if needed.

Stir in the chopped garlic and pour into a serving bowl. Top with toasted sesame seeds and serve. Enjoy.

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Garlic Chili-Crisp Green Beans

Course Sides

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Skillet or Wok

Ingredients

• ½ lb. green beans ends trimmed, and chopped (or diced)
• 1½ tsp vegetable oil
• 1½ tsp toasted sesame oil
• 2 large cloves of garlic smashed
• 2 tsp soy sauce
• 1 tsp spicy chili-crisp or more if desired
• Splash of seasoned rice vinegar to taste
• Sea salt and freshly cracked black pepper to taste
• Toasted sesame seeds to taste

Instructions

• Clean and dry the green beans well. Snip off the ends, then chop them into small pieces.
• Place the vegetable oil, toasted sesame oil, and smashed garlic in a large skillet or wok. Heat slowly over medium heat, stirring often, until the garlic has seasoned the oil, about 2 minutes. Remove the garlic and chop it into small bits.
• Add the chopped green beans and cook, stirring often, for 5 minutes.
• Add the soy sauce, chili-crisp, rice vinegar, sea salt, and freshly cracked black pepper to taste. Cook, stirring constantly, for 2 minutes. Taste and re-season if needed.
• Stir in the chopped garlic and pour into a serving bowl. Top with toasted sesame seeds and serve. Enjoy.

We had some bok choy in the fridge, and I had a craving for something healthy yet flavorful, so I made this easy bok choy in ginger sauce recipe from Recipe Tin Eats. This simple Asian side dish is incredibly easy to make and pairs nicely with most Asian main dishes and salads. Instead of a side dish, I served these simple, delicious greens on a bed of garlic rice with a big drizzle of spicy chili crisp. It was such a simple, flavorful, comforting meal, which my son and I happily devoured.

Bok Choy in Ginger Sauce

Sauce:

• 1¼ tsp cornstarch
• 1 tsp soy sauce, or more to taste
• 1 tsp Mirin or Chinese cooking wine
• ½ tsp oyster sauce (use vegetarian version if desired)
• ½ tsp toasted sesame oil
• 2 tbsp water
• Pinch of sea salt
• Pinch white pepper

Ingredients:

• 1 tbsp vegetable oil
• 2 tbsp ginger, finely julienned, patted dry
• 3 small bok choy, trim & discard the base, and slice large leaves in half, lengthwise, rinsed well
• 2 tbsp water

How to Make Bok Choy in Ginger Sauce:

Prepare all ingredients (mise en place) before starting the cooking process.

Prepare the sauce by combining the cornstarch with the soy sauce, Mirin, oyster sauce, and toasted sesame oil until well mixed, and no lumps remain. Add the water and mix to combine.  Side Note: Add water last as it’s easier to make lump-free with less liquid. 

Flavor the oil by heating it and the ginger in a large skillet over medium heat. Once the ginger starts sizzling, cook, stirring constantly, for 1 minute until it turns light golden and is a bit floppy.

Add bok choy, then toss with the ginger oil for 15-20 seconds to coat.

Steam the bok choy by turning the heat up to medium-high, adding the water, and covering with a lid. Steam for just 45 seconds.

Add the sauce by removing the lid, pouring it in, and tossing for 30 seconds until the sauce changes from murky to clear and thickens. Bok choy should be just a little floppy but still have a soft crunch. Taste and re-season if needed.  Side Note: If your sauce gets too thick, add a tiny splash of water and mix.  

To serve, pour the bok choy and all the sauce into a serving bowl and serve immediately. Enjoy.

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Bok Choy in Ginger Sauce

Course Sides

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Sauce:

• 1¼ tsp cornstarch
• 1 tsp soy sauce or more to taste
• 1 tsp Mirin or Chinese cooking wine
• ½ tsp oyster sauce use vegetarian version if desired
• ½ tsp toasted sesame oil
• 2 tbsp water
• Pinch of sea salt
• Pinch white pepper

Ingredients:

• 1 tbsp vegetable oil
• 2 tbsp ginger finely julienned, patted dry
• 3 small bok choy trim & discard the base, and slice large leaves in half, lengthwise, rinsed well
• 2 tbsp water

Instructions

• Prepare all ingredients (mise en place) before starting the cooking process.
• Prepare the sauce by combining the cornstarch with the soy sauce, Mirin, oyster sauce, and toasted sesame oil until well mixed, and no lumps remain. Add the water and mix to combine.  Side Note: Add water last as it's easier to make lump-free with less liquid.
• Flavor the oil by heating it and the ginger in a large skillet over medium heat. Once the ginger starts sizzling, cook, stirring constantly, for 1 minute until it turns light golden and is a bit floppy.
• Add bok choy, then toss with the ginger oil for around 15 seconds to coat.
• Steam the bok choy by turning the heat up to medium-high, adding the water, and covering with a lid. Steam for just 45 seconds.
• Add the sauce by removing the lid, pouring it in, and tossing for 30 seconds until the sauce changes from murky to clear and thickens. Bok choy should be just a little floppy but still have a soft crunch.  Side Note: If your sauce gets too thick, add a tiny splash of water and mix.  Taste and re-season if needed.
• To serve, pour the bok choy and all the sauce into a serving bowl and serve immediately. Enjoy.

When I was a kid, my parents would drive an hour to the “big city” for grocery trips, and they would almost always bring home KFC with all the fixings. I had a recent craving for KFC, so I decided to look for some copycat recipes. I found this easy KFC coleslaw recipe on Bellyfull that looked and sounded just like Kentucky Fried Chicken’s coleslaw. I adapted it to use less sugar, and it was plenty sweet. This KFC coleslaw recipe was super simple to make and tastes just like the real deal. This slaw paired nicely with some oven-fried chicken, creamy mashed potatoes, and chicken gravy.

KFC Coleslaw Recipe

Coleslaw:

• 8 cups green cabbage, core discarded and finely chopped in a food processor
• ¼ cup carrot, finely shredded
• 2½ tbsp yellow onion, very finely minced

Dressing:

• ½ cup mayonnaise
• 2-4 tbsp white sugar, to taste (I used 2, which was plenty sweet for us!)
• ¼ cup whole milk
• ¼ cup buttermilk
• 2½ tbsp fresh lemon juice
• 1½ tbsp white vinegar or apple cider vinegar
• Sea salt and freshly cracked black pepper

How to Make a Copycat KFC Coleslaw Recipe:

To achieve the right texture, finely chop the green cabbage using a food processor.

Place chopped cabbage on a few tea towels and squeeze as much moisture as you can. Place in a large bowl.

Grate the carrots and place on a few paper towels (don’t use tea towels, as they will be stained), and squeeze to remove as much juice as possible.  Side Note: This prevents the coleslaw from becoming pinkish. 

Add the carrots and minced onion to the bowl of cabbage and mix until combined.

Prepare the dressing by combining the mayonnaise, sugar, whole milk, buttermilk, lemon juice, vinegar, sea salt, and freshly cracked black pepper in a glass jar. Whisk until creamy and smooth.

Pour the dressing over the cabbage mixture and mix until everything is thoroughly coated.

Cover and refrigerate for 2-24 hours, stirring occasionally if possible.

Stir again right before serving and enjoy!

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KFC Coleslaw Recipe

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Allow flavors time to mingle: 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 10

Author Pam - For the Love of Cooking

Equipment

• Food Processor

Ingredients

Coleslaw:

• 8 cups green cabbage core discarded and finely chopped in a food processor
• ¼ cup carrot finely shredded
• 2½ tbsp yellow onion very finely minced

Dressing:

• ½ cup mayonnaise
• 2-4 tbsp white sugar, to taste I used 2, which was plenty sweet for us!!
• ¼ cup whole milk
• ¼ cup buttermilk
• 2½ tbsp fresh lemon juice
• 1½ tbsp white or apple cider vinegar
• Sea salt and freshly cracked black pepper

Instructions

• To achieve the right texture, finely chop the green cabbage using a food processor.
• Place chopped cabbage on a few tea towels and squeeze as much moisture as you can. Place in a large bowl.
• Grate the carrots and place on a few paper towels (don't use tea towels, as they will be stained), and squeeze to remove as much juice as possible.  Side Note: This prevents the coleslaw from becoming pinkish.
• Add the carrots and minced onion to the bowl of cabbage and mix until combined.
• Prepare the dressing by combining the mayonnaise, sugar, whole milk, buttermilk, lemon juice, vinegar, sea salt, and freshly cracked black pepper in a glass jar. Whisk until creamy and smooth.
• Pour the dressing over the cabbage mixture and mix until everything is thoroughly coated.
• Cover and refrigerate for 2-24 hours, stirring occasionally if possible.
• Stir again right before serving and enjoy!

My family loves Japanese cucumber salad and often orders it. I had a craving for it recently, but didn’t want to leave the house, so I whipped up this quick and easy cucumber salad recipe adapted from one found on CJ Eats. It has a few ingredients and was ready within 15 minutes. This refreshing salad pairs nicely with chicken Katsu and garlic rice.

Japanese Cucumber Salad

Ingredients:

• 1 English cucumber, scrubbed
• 1 tsp kosher salt
• 2 tbsp rice vinegar
• ½ tbsp soy sauce
• 1½ tsp sugar
• ¼-½ tsp toasted sesame oil, to taste
• Toasted white and black sesame seeds, to taste

How to Make a Japanese Cucumber Salad

Using the thinnest setting on your mandolin, carefully slice the cucumber.

Place the slices in a colander and season evenly with the kosher salt. Allow the cucumber to sit for 5-10 minutes.

Squeeze out excess liquid from the sliced cucumbers, then gently rinse under cold water to remove the salt.

Place them on a towel and squeeze them very well to remove all liquid.

Combine the rice vinegar, soy sauce, sugar, and toasted sesame oil in a serving bowl.

Add the cucumbers and mix very well until evenly coated and saturated.

Sprinkle with toasted sesame seeds and serve and enjoy.

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Japanese Cucumber Salad

Course Salad, Sides

Cuisine Asian

Prep Time 5 minutes minutes

Salting Time: 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 - 4

Author Pam - For the Love of Cooking

Equipment

• Mandolin Slicer or Sharp Knife

Ingredients

• 1 English cucumber scrubbed ***You can also use Persian cucumbers
• 1 tsp kosher salt
• 2 tbsp rice vinegar
• ½ tbsp soy sauce
• 1½ tsp sugar
• ¼-½ tsp toasted sesame oil to taste
• Toasted white and black sesame seeds to taste

Instructions

• Using the thinnest setting on your mandolin, carefully slice the cucumber.
• Place the slices in a colander and season evenly with the kosher salt. Allow the cucumber to sit for 5-10 minutes.
• Squeeze out excess liquid from the sliced cucumbers, then gently rinse under cold water to remove the salt.
• Place them on a towel and squeeze them very well to remove all liquid.
• Combine the rice vinegar, soy sauce, sugar, and toasted sesame oil in a serving bowl.
• Add the cucumbers and mix very well until evenly coated and saturated.
• Sprinkle with toasted sesame seeds and serve and enjoy.

I serve this easy balsamic-parmesan sautéed spinach recipe at least once a week. My husband and I grew up eating spinach with lots of vinegar, so this wilted spinach recipe always makes us happy, and our kids love it too. I cook it until it just starts to wilt, so it still has some texture, but you can also cook it for a few minutes longer to get extra wilted spinach. I served this easy sautéed spinach side dish with crispy pork medallions and some creamy mashed potatoes.

Balsamic-Parmesan Sautéed Spinach

Ingredients:

• 1 tbsp olive oil
• 1 clove of garlic, thinly sliced
• 4 heaping cups of baby spinach
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• ½-1 tbsp white balsamic vinegar (brown balsamic works great too), or more, to taste
• Parmesan, freshly grated, to taste

How to Make Balsamic-Parmesan Sautéed Spinach:

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook, stirring constantly, for 1 minute.

Add the baby spinach, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 2-3 minutes, until wilted.  Side Note: If you want really wilted spinach, then cook it for another minute or so. 

Add balsamic vinegar to taste and stir to combine.

Pour into a serving bowl and top with freshly grated parmesan cheese.

Serve and enjoy.

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Balsamic-Parmesan Sautéed Spinach

Course Sides

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 - 3

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 1 tbsp olive oil
• 1 clove of garlic thinly sliced
• 4 heaping cups of baby spinach
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• ½-1 tbsp white balsamic vinegar brown balsamic works great too, or more, to taste
• Parmesan freshly grated, to taste

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook, stirring constantly, for 1 minute.
• Add the baby spinach, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 2-3 minutes, until wilted.  Side Note: If you want really wilted spinach, then cook it for another minute or so.
• Add balsamic vinegar to taste and stir to combine.
• Pour into a serving bowl and top with freshly grated parmesan cheese.
• Serve and enjoy.