After trying and loving the egg roll smash tacos, I decided to use a few leftover hamburger patties from the fridge to make these smash ground beef tacos, and they turned out delicious. I served them gringo-style with shredded lettuce, cheddar cheese, and lots of salsa and hot sauce. These crispy beef tacos were fun & easy to make and reminded me of the tacos my mom made when growing up, which made me nostalgic. My husband and I devoured these smashed beef tacos and thought they paired nicely with some tortilla chips and guacamole.

Smash Ground Beef Tacos

Ingredients:

• ⅛ tsp cumin
• ⅛ tsp chili powder
• ⅛ tsp paprika
• ⅛ tsp oregano
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper, to taste
• 7.5 oz ground beef, made into 3 thin ground beef patties (2.5-oz for each patty)
• 3 corn tortillas (or flour tortillas)
• 1 tbsp vegetable oil

Toppings:

• 1 cup iceberg lettuce, finely shredded
• ½ cup cheddar cheese, grated
• 2 compari tomatoes, seeded & diced
• ½ small red onion, diced
• 2 tbsp fresh cilantro, diced

Serving:

• Salsa
• Hot sauce
• Sour cream

How to Make Smash Ground Beef Tacos:

Make the seasoning blend by combining the cumin, coriander, chili powder, paprika, oregano, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste in a small dish, and mix well.

Prepare the beef & tortilla by pressing each thin burger patty onto a corn tortilla, getting the beef as close to the edges as possible.

Season the smash tacos by sprinkling the seasoning blend over each taco to taste.

Cook the smash tacos by heating the oil in a large cast-iron skillet over medium-high heat until shimmering and very hot.

Working in batches, place the tacos, meat-side down, in the hot pan without crowding them, and press down with a spatula, and cook for 2-3 minutes. Flip over and cook the tortilla side until crisp and golden, about 2 minutes.

Remove and sandwich them between the cups of an upside-down muffin pan to shape them into tacos and to drain excess grease.  Side Note: You can also use a cooling rack or a taco rack instead, if you have them. 

Finish the smash tacos by topping them with shredded lettuce, lots of cheese, tomatoes, onion, and cilantro. Serve immediately with salsa, hot sauce, and sour cream.

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Smash Ground Beef Tacos

Course Main

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 3 Tacos

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet
• Muffin Pan (upside down), Cooling Rack, or Taco Tray

Ingredients

• ⅛ tsp cumin
• ⅛ tsp chili powder
• ⅛ tsp paprika
• ⅛ tsp oregano
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper to taste
• 7.5 oz ground beef, made into 3 thin ground beef patties (2.5-oz for each patty)
• 3 corn tortillas or flour tortillas
• 1 tbsp vegetable oil

Toppings:

• 1 cup iceberg lettuce finely shredded
• ½ cup cheddar cheese grated
• 2 compari tomatoes seeded & diced
• ½ small red onion diced
• 2 tbsp fresh cilantro diced

Serving:

• Salsa
• Hot sauce
• Sour cream

Instructions

• Make the seasoning blend by combining the cumin, coriander, chili powder, paprika, oregano, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste in a small dish, and mix well.
• Prepare the beef & tortilla by pressing each thin burger patty onto a corn tortilla, getting the beef as close to the edges as possible.
• Season the smash tacos by sprinkling the seasoning blend over each taco to taste.
• Cook the smash tacos by heating the oil in a large cast-iron skillet over medium-high heat until shimmering and very hot.
• Working in batches, place the tacos, meat-side down, in the hot pan without crowding them, and press down with a spatula, and cook for 2-3 minutes. Flip over and cook the tortilla side until crisp and golden, about 2 minutes.
• Remove and sandwich them between the cups of an upside-down muffin pan to shape them into tacos and to drain excess grease.  Side Note: You can also use a cooling rack or a taco rack instead, if you have them.
• Finish the smash tacos by topping them with shredded lettuce, lots of cheese, tomatoes, onion, and cilantro.
• Serve immediately with salsa, hot sauce, and sour cream.

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.

My family loves fruit crisps, and I make them often in the summer, with whatever fruit I have on hand. I made this easy brown butter peach berry crisp recipe after seeing something similar on Sally’s Baking Addiction. The peaches were sweet and ripe, while the berries were a little tart. I think the brown butter streusel makes this delicious fruit crisp recipe even more special. I served ours with vanilla ice cream, but it would also be delicious with whipped cream.

Brown Butter Peach Berry Crisp

Streusel Topping:

• 8 tbsp unsalted butter
• ½ cup flour
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ¾ cup old-fashioned whole rolled oats (or quick oats)

Filling:

• 5 cups chopped fresh peaches, sliced or chopped (about 5 medium peaches)
• 1 cup fresh blueberries
• ½ cup fresh raspberries
• ½ tsp pure vanilla extract
• ¼ cup flour
• ½ cup white sugar
• ⅛ tsp salt

How to Make a Brown Butter Peach Berry Crisp

Brown the butter by placing the butter pieces in a small saucepan over medium heat. Melt the butter, stirring occasionally, until the butter begins to foam.

After 5-8 minutes, the butter will start to brown with lightly browned specks forming at the bottom of the small saucepan, and it will have a nutty aroma.

Once browned, immediately remove from the heat and pour it into a shallow bowl.

Place the bowl in the freezer for 15-20 minutes, until it hardens.

Meanwhile, prepare the remaining streusel topping by mixing the remaining ingredients in a small bowl.  Place uncovered in the refrigerator until needed.

Preheat the oven to 350 degrees. Coat a 10-inch cast-iron skillet with cooking spray. Set aside.

Prepare the fruit mixture by placing the peaches, blueberries, and raspberries in a large bowl. Gently stir in the vanilla, flour, white sugar, and salt.

Spread the fruit mixture into the cast-iron skillet.

Finish the streusel by scraping the butter out of the bowl and adding it to the cold streusel topping.

Cut in the butter using a pastry cutter or forks until crumbly. Sprinkle evenly over filling.

Bake the peach berry crisp by placing it in the oven for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.

Remove from the oven, place on a wire cooling rack, and allow to cool for a few minutes.

Serve warm, at room temperature, or cold, with ice cream or whipped cream.

Cover leftovers and store in the refrigerator for up to 5 days.

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Brown Butter Peach Berry Crisp

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Small Saucepan
• 10-Inch Cast Iron Skillet

Ingredients

Streusel Topping:

• 8 tbsp unsalted butter
• ½ cup flour
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ¾ cup old-fashioned whole rolled oats or quick oats

Filling:

• 5 cups chopped fresh peaches sliced or chopped (about 5 medium peaches)
• 1 cup fresh blueberries
• ½ cup fresh raspberries
• ½ tsp pure vanilla extract
• ¼ cup flour
• ½ cup white sugar
• ⅛ tsp salt

Instructions

• Brown the butter by placing the butter pieces in a small saucepan over medium heat. Melt the butter, stirring occasionally, until the butter begins to foam.
• After 5-8 minutes, the butter will start to brown with lightly browned specks forming at the bottom of the saucepan, and it will have a nutty aroma.
• Once browned, immediately remove from the heat and pour it into a shallow bowl. Place the bowl in the freezer for 15-20 minutes, until it hardens.
• Meanwhile, prepare the remaining streusel topping by mixing the remaining ingredients in a small bowl.  Place uncovered in the refrigerator until needed.
• Preheat the oven to 350 degrees. Coat a 10-inch cast-iron skillet with cooking spray. Set aside.
• Prepare the fruit mixture by placing the peaches, blueberries, and raspberries in a large bowl. Gently stir in the vanilla, flour, white sugar, and salt.
• Spread the fruit mixture into the cast-iron skillet.
• Finish the streusel mixture by scraping the butter out of the bowl and adding it to the cold streusel topping.
• Cut in the butter using a pastry cutter or forks until crumbly. Sprinkle evenly over filling.
• Bake the peach berry crisp by placing it in the oven for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.
• Remove from the oven, place on a wire cooling rack, and allow to cool for a few minutes.
• Serve warm, at room temperature, or cold, with ice cream or whipped cream.
• Cover leftovers and store in the refrigerator for up to 5 days.

I don’t have a smoker but enjoy smoked flavored meat occasionally, so I made this smoky baked chicken thighs recipe using homemade smoked chicken dry rub seasoning. The chicken was spicy, smoky, sweet, and delicious, and we all thought it paired nicely with deviled egg pasta salad, baked beans, and a loaded garden salad.

Smoky Baked Chicken Thighs

Ingredients:

• 1 tbsp olive oil
• 4 bone-in, skin-on chicken thighs
• 3-4 tbsp homemade smoked chicken dry rub seasoning, to taste

How to Make Smoky Baked Chicken Thighs

Preheat the oven to 375 degrees.

Season both sides of the chicken thighs evenly with the homemade smoked chicken dry rub seasoning to taste.

Heat olive oil in a cast-iron skillet over medium heat. Place the chicken thighs into the cast-iron skillet skin side down, and cook for 4 minutes or until the skin is golden brown and flips easily.

Flip the chicken over and place it into the preheated oven. Roast in the oven for 25-30 minutes or until the chicken is golden brown and cooked through.

Remove from the oven and use tongs to remove the chicken from the cast-iron skillet to a serving plate.

Serve the chicken thighs with fresh lemon on the side. Serve immediately. Enjoy.

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Smoky Baked Chicken Thighs

Course Main

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Cast Iron Skillet

Ingredients

• 1 tbsp olive oil
• 4 bone-in skin-on chicken thighs
• 3-4 tbsp homemade smoked chicken dry rub seasoning to taste (Click up above for the recipe)

Instructions

• Preheat the oven to 375 degrees.
• Season both sides of the chicken thighs evenly with the homemade smoked chicken dry rub seasoning to taste.
• Heat olive oil in a cast-iron skillet over medium heat. Place the chicken thighs into the cast-iron skillet skin side down, and cook for 4 minutes or until the skin is golden brown and flips easily.
• Flip the chicken over and place it into the preheated oven. Roast in the oven for 25-30 minutes or until the chicken is golden brown and cooked through.
• Remove from the oven and use tongs to remove the chicken from the cast-iron skillet to a serving plate.
• Serve the chicken thighs with fresh lemon on the side. Serve immediately. Enjoy.

I asked my husband what I should make for dinner, and he requested something French. I found this simple French roast chicken recipe (poulet rôti) on Le Chef’s Wife. I loved that you cooked the potatoes, shallots, and garlic along with the bird. As the chicken roasts, the rendered fat coats the potatoes with savory drippings, which makes them incredibly flavorful! We all loved this tender & juicy chicken and thought it paired well with a tian provencal made with tomatoes, onions & zucchini, and some crusty bread.

French Roast Chicken

Ingredients:

• 1 (4 lb.) whole chicken
• 6 Yukon gold potatoes, peeled and cut into cubes
• 6 small shallots, peeled and ends trimmed
• 1 full head of garlic + 3 cloves for inside the chicken
• ¼ cup of olive oil, divided
• Sea salt and freshly cracked black pepper, to taste
• 3 tbsp of butter
• 3 sprigs of fresh thyme
• 3 leaves of fresh sage
• 2 sprigs of fresh rosemary

How to Make a French Roast Chicken

Preheat your oven to 350 degrees. Coat a roasting pan (or large Dutch oven or cast-iron skillet) with olive oil.

Remove and discard any innards from inside the chicken cavity. Pat the chicken dry with paper towels–this will help the skin get crispy!

Set the chicken in the prepared roasting pan. Season the inside of the chicken with sea salt and freshly cracked black pepper, to taste. Add the three garlic cloves, thyme sprigs, sage leaves, and rosemary sprigs.

Using cooking twine, tie the legs together.

Drizzle 3 tablespoons of olive oil all over the entire bird, then season with sea salt and freshly cracked black pepper, to taste.

Slice a whole head of garlic, skin on, in half (width-wise), and place each half on opposite sides of the pan (skin side down).

Toss the potatoes and shallots with the remaining tablespoon of olive oil, and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly, then arrange around the chicken and the garlic.

Place 3 tablespoons of butter around the potatoes, shallots, and garlic.

Place in the oven to roast for 1 hour and 45 minutes, basting the bird with the pan juices and stirring the potatoes 3 times throughout the cooking time, until the bird reaches an internal temperature of 165 degrees with a meat thermometer.

Remove the chicken from the oven and let it rest on a cutting board for 20 minutes before slicing and drizzling with pan juices.

Place the potatoes and shallots in a serving bowl.

Squeeze the garlic cloves from skins (discarding the skins), add the roasted garlic to the potatoes, tossing until mixed.

Serve the chicken with the potatoes along with lemon wedges and enjoy.

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French Roast Chicken

Course Main

Cuisine French

Prep Time 10 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Roasting Pan (or Large Dutch Oven or Cast Iron Skillet
• Meat Thermometer

Ingredients

• 1 4 lb. whole chicken
• 6 Yukon gold potatoes peeled and cut into cubes
• 6 small shallots peeled and ends trimmed
• 1 full head of garlic + 3 cloves for inside the chicken
• ¼ cup of olive oil divided
• Sea salt and freshly cracked black pepper to taste
• 3 tbsp of butter
• 3 sprigs of fresh thyme
• 3 leaves of fresh sage
• 2 sprigs of fresh rosemary
• Lemon wedges

Instructions

• Preheat your oven to 350 degrees. Coat a roasting pan (or large Dutch oven or cast-iron skillet) with olive oil.
• Remove and discard any innards from inside the chicken cavity. Pat the chicken dry with paper towels–this will help the skin get crispy!
• Set the chicken in the prepared roasting pan. Season the inside of the chicken with sea salt and freshly cracked black pepper, to taste. Add the three garlic cloves, thyme sprigs, sage leaves, and rosemary sprigs.
• Using cooking twine, tie the legs together.
• Drizzle 3 tablespoons of olive oil all over the entire bird, then season with sea salt and freshly cracked black pepper to taste.
• Slice a whole head of garlic, skin on, in half (width-wise), and place each half on opposite sides of the pan (skin side down).
• Toss the potatoes and shallots with the remaining tablespoon of olive oil and season with sea salt and freshly cracked pepper to taste. Toss to coat evenly, then arrange around the chicken and the garlic.
• Place 3 tablespoons of butter around the potatoes, shallots, and garlic.
• Place in the oven to roast for 1 hour and 45 minutes, basting the bird with the pan juices and stirring the potatoes 3 times throughout the cooking time, until the bird reaches an internal temperature of 165 degrees with a meat thermometer.
• Remove the chicken from the oven and let it rest on a cutting board for 20 minutes before slicing and drizzling with pan juices.
• Place the potatoes and shallots in a serving bowl.
• Squeeze the garlic cloves from skins (discarding the skins), add the roasted garlic to the potatoes, tossing until mixed.
• Serve the chicken with the potatoes along with lemon wedges and enjoy.

I normally cook salmon in the oven, but I had two small fillets in the fridge (thanks to my sweet MIL), so I decided to do something different and pan-fry them with a lemon-garlic butter sauce. The tender and delicious salmon was perfectly cooked and paired nicely with roasted asparagus, garlic rice, and crusty bread.

Garlic Butter Salmon

Ingredients:

• 1 tbsp olive oil
• 2 (4 oz) salmon filets, patted very dry
• Sea salt and freshly cracked black pepper, to taste
• 3 tbsp butter
• 2 small cloves of garlic, finely minced
• 1-2 tsp fresh lemon juice, to taste
• 2 tsp fresh parsley

Garlic Butter Salmon

Prep the salmon by taking it out of the refrigerator 30 minutes before cooking to come to room temperature. If needed, slice the salmon into two same-sized pieces, then pat them very dry with paper towels to soak up moisture from both sides of the filets. Season both sides with sea salt and freshly cracked black pepper, to taste.

Sear the salmon by heating the olive oil in a large skillet (or cast-iron skillet) over medium-high heat. Once hot, add salmon, skin-side up, and cook for 2 1/2-3 minutes until golden.

Carefully flip the salmon filets over and cook for 1 minute.

Baste the salmon by adding the butter to the skillet and cooking for 30 seconds until melted and bubbling. Add the garlic, then tilt the skillet slightly and baste the fish by spooning the garlic butter continuously over the salmon for 1 minute or until it reaches an internal temperature of 122 degrees for medium-rare.

Rest the salmon by immediately removing the filets to a serving plate.

Rest for 3 minutes. The temperature will rise to around 127-130 degrees using a meat thermometer.

Place the skillet back on the stove over medium-high heat, add the lemon juice to the garlic butter, and add the parsley; whisk until well combined.

Serve salmon with lemon-garlic butter sauce spooned over the fish, along with some lemon wedges.

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Garlic Butter Salmon

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large Skillet or Cast Iron Skillet
• Meat Thermometer

Ingredients

• 1 tbsp olive oil
• 2 (4 oz) salmon filets, patted very dry
• Sea salt and freshly cracked black pepper to taste
• 3 tbsp butter
• 2 small cloves of garlic finely minced
• 1-2 tsp fresh lemon juice to taste
• 2 tsp fresh parsley

Instructions

• Prep the salmon by taking it out of the refrigerator 30 minutes before cooking to come to room temperature. If needed, slice the salmon into two same-sized pieces, then pat them very dry with paper towels to soak up moisture from both sides of the filets. Season both sides with sea salt and freshly cracked black pepper, to taste.
• Sear the salmon by heating the olive oil in a large skillet (or cast-iron skillet) over medium-high heat. Once hot, add salmon, skin-side up, and cook for 2½-3 minutes until golden.
• Carefully flip the salmon filets over and cook for 1 minute.
• Baste the salmon by adding the butter to the skillet and cooking for 30 seconds until melted and bubbling. Add the garlic, then tilt the skillet slightly and baste by spooning the garlic butter continuously over the salmon for 1 minute or until it reaches an internal temperature of 122 degrees for medium-rare.
• Rest the salmon by immediately removing the filets to a serving plate. Rest for 3 minutes. The temperature will rise to around 127-130 degrees using a meat thermometer.
• Place the skillet back on the stove over medium-high heat, add the lemon juice to the garlic butter, and add the parsley; whisk until well combined.
• Serve salmon with lemon-garlic butter sauce spooned over the fish, along with some lemon wedges.

This easy vegetable noodle stir fry recipe is another clean-out-my-fridge meal! I found some pre-cooked yakisoba noodles and a ton of veggies in the fridge then stir-fried them with some tasty homemade stir fry sauce. This quick and simple weeknight meal was enjoyed by all of us and disappeared quickly.

Vegetable Noodle Stir Fry

Stir Fry Sauce:

• ½ cup low-sodium soy sauce
• ½ cup vegetable broth, chicken broth, or water
• 1 tbsp honey
• 1 tbsp cornstarch
• ½ tbsp toasted sesame oil
• ½ tbsp rice vinegar
• 2 cloves garlic, minced
• 1 – 2 tsp grated ginger, to taste
• Pinch crushed red pepper flakes, to taste

Stir Fry Ingredients:

• 2 (7.3 oz) packages of pre-cooked stir fry noodles (or any noodles of your choice), cooked per package instructions
• 1 tbsp vegetable oil
• 1/2 large yellow onion, sliced
• 1/2 large red bell pepper, sliced
• 10 shiitake mushrooms, stems removed & sliced
• 7 spears of asparagus, woody ends removed & cut into thirds
• 1 large bulb of baby bok choy, chopped (white parts & leafy parts divided)
• 1 cup green savoy cabbage, chopped (or any green cabbage)
• 1/4 cup shelled edamame, thawed

Serving:

• Green onions, sliced
• Toasted sesame seeds
• Spicy chili crisp or sriracha

How to Make a Vegetable Noodle Stir Fry

Make the stir fry sauce by combining the dark soy sauce, broth (or water), honey, cornstarch, toasted sesame oil, rice vinegar, garlic, ginger, and crushed red pepper flakes, in a small jar; seal with a lid and shake well. Set aside until needed.

Prepare the noodles per package instructions; drain & set aside until needed.  Side Note: I used vacuum-packed pre-cooked stir fry noodles and cooked them in the microwave for 1 minute per the package instructions. 

Make the stir fry by heating the oil in a large cast iron skillet or wok over high heat. Once the oil is shimmering, add the onion, red bell pepper, shiitake mushrooms, asparagus, white portion of the bok choy and cook, stirring constantly for 2-3 minutes, or until crisp-tender.

Add the leafy portion of the bok choy, cabbage, and edamame and cook, stirring constantly for 30 seconds.

Add the noodles and well-shaken sauce then cook, tossing to evenly coat the noodles and veggies in the sauce, for 1-2 minutes.

Top with sliced green onions and toasted sesame seeds. Serve immediately with chili crisp or sriracha on the side. Enjoy.

Print

Vegetable Noodle Stir Fry

Course Main

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid
• Large Cast Iron Skillet or Wok

Ingredients

Stir Fry Sauce:

• ½ cup low-sodium soy sauce
• ½ cup vegetable broth chicken broth, or water
• 1 tbsp honey
• 1 tbsp cornstarch
• ½ tbsp toasted sesame oil
• ½ tbsp rice vinegar
• 2 cloves garlic minced
• 1-2 tsp grated ginger to taste
• Pinch crushed red pepper flakes to taste

Stir Fry Ingredients:

• 2 7.3 oz packages of pre-cooked stir fry noodles (or any noodles of your choice), cooked per package instructions
• 1 tbsp vegetable oil
• ½ large yellow onion sliced
• ½ large red bell pepper sliced
• 10 shiitake mushrooms stems removed & sliced
• 7 spears of asparagus woody ends removed & cut into thirds
• 1 large bulb of baby bok choy chopped (white parts & leafy parts divided)
• 1 cup green savoy cabbage chopped (or any green cabbage)
• ¼ cup shelled edamame thawed

Serving:

• Green onions sliced
• Toasted sesame seeds
• Spicy chili crisp or sriracha

Instructions

• Make the stir fry sauce by combining the dark soy sauce, broth (or water), honey, cornstarch, toasted sesame oil, rice vinegar, garlic, ginger, and crushed red pepper flakes, in a small jar; seal with a lid and shake well. Set aside until needed.
• Prepare the noodles per package instructions; drain & set aside until needed.  Side Note: I used vacuum-packed pre-cooked stir fry noodles and cooked them in the microwave for 1 minute per the package instructions.
• Make the stir fry by heating the oil in a large cast iron skillet or wok over high heat. Once the oil is shimmering, add the onion, red bell pepper, shiitake mushrooms, asparagus, white portion of the bok choy and cook, stirring constantly for 2-3 minutes, or until crisp-tender.
• Add the leafy portion of the bok choy, cabbage, and edamame and cook, stirring constantly for 30 seconds.
• Add the noodles and well-shaken sauce then cook, tossing to evenly coat the noodles and veggies in the sauce, for 1-2 minutes.
• To serve, top with sliced green onions and toasted sesame seeds. Serve immediately with chili crisp or sriracha on the side. Enjoy.

The post Vegetable Noodle Stir Fry first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/vegetable-noodle-stir-fry/feed 1 76290 https://fortheloveofcooking.net/recipe/easy-skillet-chicken-thighs https://fortheloveofcooking.net/recipe/easy-skillet-chicken-thighs#comments Tue, 11 Jun 2024 02:01:56 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=74228 These easy skillet chicken thighs with a delicious and simple garlic cream sauce are always a hit and so easy to make! I saw this easy skillet chicken thighs recipe on Two Peas and Their Pod that looked so delicious, and I happened to have everything on hand. I love that! I had to finish...

These easy skillet chicken thighs with a delicious and simple garlic cream sauce are always a hit and so easy to make!

I saw this easy skillet chicken thighs recipe on Two Peas and Their Pod that looked so delicious, and I happened to have everything on hand. I love that! I had to finish cooking the chicken in the oven because I used bone-in & skin-on thighs & I used dry thyme instead of fresh; otherwise, I followed the recipe as written. The chicken was tender and juicy, and the sauce was creamy, garlicky, and so tasty. These easy skillet chicken thighs paired nicely with creamy mashed potatoes,  garlic-roasted tomatoes, and dinner rolls.

Easy Skillet Chicken Thighs

Chicken Ingredients:

• 5 chicken thighs, bone-in, skin-on
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp dried thyme
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp olive oil

Garlic Cream Sauce:

• 1 tbsp butter
• 1 small shallot, minced
• 3 cloves of garlic, minced
• ¼ tsp crushed red pepper flakes
• ½ cup chicken broth
• 1 tbsp fresh lemon juice, or more to taste
• ⅓ cup heavy cream
• Sea salt and freshly cracked pepper, to taste
• Fresh parsley, finely chopped (for serving)

How to Make Easy Skillet Chicken Thighs

Preheat the oven to 375 degrees.

Make the seasoning blend by combining the garlic powder, onion powder, paprika, and dried thyme in a small bowl; mix well. Sprinkle evenly on both sides of the chicken thighs.

Next, season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.

Cook the chicken by heating the olive oil in a large cast-iron skillet (ovenproof) over medium-high heat. Once HOT, add the chicken thighs skin-side down and cook without touching them for 5 minutes.

Flip the chicken over, and place the skillet in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through. Remove from the oven and place the chicken on a plate; set aside.

Make the sauce by discarding all but 1 tablespoon of chicken grease out of the skillet, but don’t wipe the skillet. Add the butter and heat the skillet over medium heat.

Add the shallot and cook, stirring often, for 2 minutes. Add the garlic and crushed red pepper flakes, and cook, stirring constantly, for 30 seconds.

Add the chicken broth and lemon juice and bring to a boil; reduce the heat and simmer for 3-5 minutes.

Add the heavy cream and simmer for another 2-3 minutes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.

Nestle the chicken and their juices back into the skillet, skin side up. Simmer for another 3-5 minutes.

Sprinkle the top with fresh parsley and serve. Enjoy.

 

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Easy Skillet Chicken Thighs

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Original by Two Peas and Their Pod

Equipment

• Ovenproof Large Cast Iron Skillet

Ingredients

Chicken Ingredients:

• 5 chicken thighs bone-in, skin-on
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp dried thyme
• Sea salt and freshly cracked pepper to taste
• 1 tbsp olive oil

Garlic Cream Sauce:

• 1 tbsp butter
• 1 small shallot minced
• 3 cloves of garlic minced
• ¼ tsp crushed red pepper flakes
• ½ cup chicken broth
• 1 tbsp fresh lemon juice or more to taste
• ⅓ cup heavy cream
• Sea salt and freshly cracked pepper to taste
• Fresh parsley finely chopped (for serving)

Instructions

• Preheat the oven to 375 degrees.
• Make the seasoning blend by combining the garlic powder, onion powder, paprika, and dried thyme in a small bowl; mix well. Sprinkle evenly on both sides of the chicken thighs.
• Next, season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
• Cook the chicken by heating the olive oil in a large cast-iron skillet (ovenproof) over medium-high heat. Once HOT, add the chicken thighs skin-side down and cook without touching them for 5 minutes.
• Flip the chicken over, and place the skillet in the preheated oven and cook for 20-25 minutes, or until the chicken is cooked through.
• Remove from the oven and place the chicken on a plate; set aside.
• Make the sauce by discarding all but 1 tablespoon of chicken grease out of the skillet, but don't wipe the skillet. Add the butter and heat the skillet over medium heat.
• Add the shallot and cook, stirring often, for 2 minutes. Add the garlic and crushed red pepper flakes, and cook, stirring constantly, for 30 seconds.
• Add the chicken broth and lemon juice and bring to a boil; reduce the heat and simmer for 3-5 minutes.
• Add the heavy cream and simmer for another 2-3 minutes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.
• Finish the chicken by nestling the chicken thighs and their juices back into the skillet, skin side up. Simmer for another 3-5 minutes.
• Sprinkle the top with fresh parsley and serve. Enjoy.

 

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This chicken mole is a labor of love but worth the time and effort! The chicken turned out tender and flavorful after baking in the intensely flavored homemade Mexican mole sauce. I served this rich and delicious chicken mole with tortillas, garlic rice, pickled red onions, radish slices, fresh cilantro, sour cream, and plenty of lime wedges. We all thought this meal was delicious, and I had so much fun trying a recipe that is far out of my comfort zone.

Chicken Mole

Ingredients:

• 1 tbsp olive oil
• 1½ lbs. chicken thighs, boneless and skinless
• Chili powder, to taste
• Cumin, to taste
• Coriander, to taste
• Garlic powder, to taste
• Sea salt and freshly cracked pepper, to taste
• 2 cups homemade mole sauce
• ¼ cup chicken broth

Garnish:

• Toasted sesame seeds
• Fresh cilantro leaves

Serving:

• Garlic rice
• Pickled red onions
• Warm tortillas
• Radishes, sliced
• Sour cream
• Lime wedges

How to Make Chicken Mole:

Make the homemade mole sauce (the recipe makes 4 cups, and you’ll need 2 cups for this recipe).

Prepare the pickled red onions. Set in the refrigerator until needed.

Make the garlic rice, if desired.

Preheat the oven to 375 degrees.

Heat the olive oil in a large cast-iron skillet or ovenproof skillet over medium-high heat.

Season each side of the chicken thighs with a bit of chili powder, cumin, coriander, garlic powder, sea salt, and freshly cracked pepper, to taste.

Sear the chicken in the HOT skillet until golden brown on both sides. Remove the chicken thighs from the skillet and place them on a plate.

Add the 2 cups of mole sauce and ¼ cup of chicken broth to the skillet and whisk to combine. Nestle the chicken and juices into the sauce, making sure they are all well-coated.

Cover with a lid and place in the oven to bake until the thighs are cooked all the way through ( 165 degrees F), about 20-25 minutes.

Sprinkle the top with toasted sesame seeds and fresh cilantro leaves.

Serve with garlic rice, pickled red onions, warm tortillas, radish slices, sour cream, and lime wedges. Enjoy!

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Chicken Mole

Course Main

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cook & Prep Time excludes the time to make mole sauce 1 minute minute

Total Time 51 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Inspired by Feasting at Home

Equipment

• Large Cast Iron Skillet with Lid or an Ovenproof Skillet or Dutch Oven with a Lid

Ingredients

Ingredients:

• 1 tbsp olive oil
• 1½ lbs. chicken thighs boneless and skinless
• Chili powder to taste
• Cumin to taste
• Coriander to taste
• Garlic powder to taste
• Sea salt and freshly cracked pepper to taste
• 2 cups homemade mole sauce
• ¼ cup chicken broth

Garnish:

• Toasted sesame seeds
• Fresh cilantro leaves

Serving:

• Garlic rice
• Pickled red onions
• Warm tortillas
• Radishes sliced
• Sour cream
• Lime wedges

Instructions

• Make the homemade mole sauce (the recipe makes 4 cups, and you'll need 2 cups for this recipe). *See the recipe link up above.

  Side Note: You can make the sauce ahead of time, as I did.
• Prepare the pickled red onions. Set in the refrigerator until needed. *See the recipe link up above.
• Make the garlic rice, if desired. *See the recipe link up above.
• Preheat the oven to 375 degrees.
• Heat the olive oil in a large cast-iron skillet or ovenproof skillet over medium-high heat.
• Season each side of the chicken thighs with a bit of chili powder, cumin, coriander, garlic powder, sea salt, and freshly cracked pepper, to taste.
• Sear the chicken in the HOT skillet until golden brown on both sides. Remove the chicken thighs from the skillet and place them on a plate.
• Add the 2 cups of mole sauce and ¼ cup of chicken broth to the skillet and whisk to combine. Nestle the chicken and juices into the sauce, making sure they are all well-coated.
• Cover with a lid and place in the oven to bake until the thighs are cooked all the way through ( 165 degrees F), about 20-25 minutes.
• Sprinkle the top with toasted sesame seeds and fresh cilantro leaves.
• Serve with garlic rice, pickled red onions, warm tortillas, radish slices, sour cream, and lime wedges. Enjoy!

I fell in love with Mexican mole sauces a few years ago after my dear friend ordered chicken mole enchiladas for lunch at a local restaurant. I was so intrigued by the sauce’s rich, complex, smoky, sweet, spicy, chocolatey, and peanutty flavors! Mexican mole sauces are known for their rich deep color, intense flavors, and velvety-smooth texture. I have been intimidated to try making a homemade mole sauce until I recently found this authentic Mexican mole sauce recipe (also known as mole negro or black mole sauce) on Feasting at Home that looked delicious and used ingredients I knew I could find at my grocery store. This recipe was a labor of love and took some time, but it was totally worth it! I used this sauce to make chicken mole and paired it with tortillas, garlic rice, pickled red onions, radish slices, fresh cilantro, sour cream, and plenty of lime wedges.

Homemade Mole Sauce

Ingredients:

• 6 dried chilies (2 varieties, medium-heat, dark in color); I used chilies negros and ancho,  *See Notes
• 4 cups chicken broth or vegetable broth
• 1 cup seedless prunes (or dark raisins)
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 6-10 cloves of garlic, smashed
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1-2 canned chipotle peppers (seeds removed), plus 1 tbsp adobo sauce (the “juice” from the chipotle can), optional
• Sea salt and freshly cracked pepper, to taste
• ¼ cup peanut butter (or substitute almond butter, tahini paste, or cashew butter)
• 1½-2 oz dark chocolate (bittersweet or semi-sweet)

Serving:

• Toasted sesame seeds
• Fresh cilantro, chopped
• Fresh lime wedges

How to Make Homemade Mole Sauce:

Prepare the dried chilies by cutting or tearing them apart, discarding the seeds and stems.

Toast the chilies in a large cast-iron skillet over medium heat until they develop a light sheen and begin to release their oils, about 3-4 minutes.

Soak the chilies by removing them from the cast-iron skillet and placing them into a large pot over medium-high heat.

Add the broth and bring to a boil, cover, reduce to low, and simmer covered for 15 minutes.

Add the prunes, stir, cover, and simmer on low for 10 minutes. Turn off the heat and set aside to cool.

Meanwhile, cook the aromatics while the chilies/prunes are simmering by heating the olive oil in the large cast-iron skillet over medium heat.

Add the onions and smashed garlic cloves and cook, stirring often, for 10-15 minutes, until deeply golden brown.

Toast the spices by adding the chili powder, cumin, coriander, oregano, cinnamon, nutmeg, and cloves to the cast-iron skillet and cook with the onions and garlic for 2 more minutes, stirring often. Remove from the heat and set aside to cool.

Blend the mixture by placing the cooled chilies, prunes, and their cooking liquid into a blender along with the onion and spice mixture. Add the chipotle peppers and the adobo juice if you are using.

Blend until very smooth, scraping down the sides. Side Note: Add more broth if you need to loosen the mixture and blend it better. 

Once silky smooth, pour the sauce back into the large cast iron skillet and heat it over low heat.

Finish the sauce by adding the chocolate and peanut butter to the mole sauce.

Once the chocolate is fully melted, taste and re-season with sea salt and freshly cracked pepper if needed.  Adjust seasoning to your liking. Side Note: If you want a thinner sauce (for enchiladas, etc.), add more broth or water to desired consistency; whisk well. 

Serve mole sauce with toasted sesame seeds, fresh cilantro, and lots of lime wedges. Enjoy.

Storing: Mole Sauce can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.

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Homemade Mole Sauce

Course Condiment

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 cups

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet
• Large pot

Ingredients

• 6 dried chilies 2 varieties, medium-heat, dark in color, I used chilies negros and ancho, *See Notes
• 4 cups chicken or vegetable broth
• 1 cup seedless prunes (or dark raisins)
• 2 tbsp olive oil
• 1 large yellow onion diced
• 6-10 cloves of garlic smashed
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1-2 canned chipotle peppers (seeds removed), plus 1 tbsp adobo sauce (the "juice" from the chipotle can), optional
• Sea salt and freshly cracked pepper to taste
• ¼ cup peanut butter or substitute almond butter, tahini paste, or cashew butter
• 1½-2 oz dark chocolate bittersweet or semi-sweet (I used semi-sweet)

Serving:

• Toasted sesame seeds
• Fresh cilantro chopped
• Fresh lime wedges

Instructions

• Prepare the dried chilies by cutting or tearing them apart, discarding the seeds and stems.
• Toast the chilies in a large cast-iron skillet over medium heat until they develop a light sheen and begin to release their oils, about 3-4 minutes.
• Soak the chilies by removing them from the cast-iron skillet and placing them into a large pot over medium-high heat.
• Add the broth and bring to a boil; cover, reduce to low, and simmer covered for 15 minutes.
• Add the prunes, stir, cover, and simmer on low for 10 minutes. Turn off the heat and set aside to cool.
• Meanwhile, cook the aromatics while the chilies/prunes are simmering by heating the olive oil in the large cast-iron skillet over medium heat.
• Add the onions and smashed garlic cloves and cook, stirring often, for 10-15 minutes, until deeply golden brown.
• Toast the spices by adding the chili powder, cumin, coriander, oregano, cinnamon, nutmeg, and cloves to the cast-iron skillet and cook with the onions and garlic for 2 more minutes, stirring often. Remove from the heat and set aside to cool.
• Blend the mixture by placing the cooled chilies, prunes, and their cooking liquid into a blender along with the onion and spice mixture. Add the chipotle peppers and the adobo juice if you are using.
• Blend until very smooth, scraping down the sides. Side Note: Add more broth if you need to loosen the mixture and blend it better. 
• Once silky smooth, pour the sauce back into the large cast-iron skillet and heat it over low heat.
• Finish the sauce by adding the chocolate and peanut butter to the mole sauce.
• Once the chocolate is fully melted, taste and re-season with sea salt and freshly cracked pepper if needed.  Adjust seasoning to your liking. Side Note: If you want a thinner sauce (for enchiladas, etc.), add more broth or water to desired consistency; whisk well. 
• Serve mole sauce with toasted sesame seeds, fresh cilantro, and lots of lime wedges. Enjoy.
• Storing: Mole Sauce can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.

Notes

*Types of Dried Chilies: Chilies Negros, Ancho, Mulato, Guajillo, Morita, Pasilla, cascabel, or Chipotle.

Using a variety of chilies will give the sauce a deeper flavor and complexity