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

Sheet Pan Sausage, Peppers, and Potatoes

Ingredients:

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

Serving:

• Grainy mustard
• Spicy mustard
• Hot sauce

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

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

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

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

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

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

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

Sprinkle with parsley and serve. Enjoy.

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Sheet Pan Sausage, Peppers, and Potatoes 

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet or Sheet Pan

Ingredients

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

Serving:

• Grainy mustard
• Spicy mustard
• Hot sauce

Instructions

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

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

Turkey Club Sliders

Garlic-Basil Mayonnaise:

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

Turkey Club Sliders:

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

How to Make Turkey Club Sliders:

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

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

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

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

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

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

Next, layer the cripsy bacon slices.

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

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

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

Slice into sliders. Serve and enjoy.

Print

Turkey Club Sliders

Course Appetizer, Lunch, Main

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 Sliders

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Garlic-Basil Mayonnaise:

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

Turkey Club Sliders:

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

Instructions

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

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 had some tasty sausages in the fridge, so I grabbed some veggies and made these sausage kabobs (kebabs). I loved the charred bits of the crisp-tender veggies and the spicy sausages. We enjoyed these tasty sausage and vegetable skewers, and thought they paired well with garlic rice and some corn on the cob.

Sausage and Veggie Skewers

Ingredients:

• 4 pork, chicken, or beef sausages of choice, cut into 4-5 bite-sized pieces
• 1 zucchini, cut into bite-sized pieces
• ½ red bell pepper, cut into bite-sized pieces
• ½ yellow bell pepper, cut into bite-sized pieces
• ½ red onion, cut into bite-sized pieces
• 1 tbsp olive oil, or more if needed
• Garlic powder, to taste
• Dried parsley, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make Sausage and Veggie Skewers:

Soak the wooden skewers (if using) in water for 15 minutes, to prevent them from burning on the grill.

Prepare the sausage and vegetables by cutting them into same-sized, bite-sized pieces so they will cook evenly. Place everything in a large bowl, and drizzle in the olive oil and season with sea salt, freshly cracked black pepper, garlic powder, and parsley to taste. Toss to coat everything evenly.

Thread the vegetables and sausage pieces on the wooden (or metal) skewers, alternating sausages and vegetables.

Heat the grill or grill pan over medium-high heat while you prepare the kabobs.

Print

Sausage and Veggie Skewers

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 - 7 Skewers

Author Pam - For the Love of Cooking

Equipment

• Wooden Skewers or Metal Skewers
• Grill or Grill Pan

Ingredients

• 4 pork chicken, or beef sausages of choice, cut into 4-5 bite-sized pieces
• 1 zucchini cut into bite-sized pieces
• ½ red bell pepper cut into bite-sized pieces
• ½ yellow bell pepper cut into bite-sized pieces
• ½ red onion cut into bite-sized pieces
• 1 tbsp olive oil or more if needed
• Garlic powder to taste
• Dried parsley to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

• Soak the wooden skewers (if using) in water for 15 minutes to prevent them from burning on the grill.
• Prepare the sausage and vegetables by cutting them into same-sized, bite-sized pieces so they will cook evenly. Place everything in a large bowl, and drizzle in the olive oil and season with sea salt, freshly cracked black pepper, garlic powder, and parsley to taste. Toss to coat everything evenly.
• Thread the vegetables and sausage pieces on the wooden (or metal) skewers, alternating sausages and vegetables.
• Heat the grill or grill pan over medium-high heat while you prepare the kabobs.
• Grill the skewers by placing them on the HOT grill or grill pan, turning occasionally, until the sausage and vegetables are cooked through, about 10-15 minutes.
• To serve, transfer the skewers to a platter or plate and serve immediately.

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.

Print

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 some chicken to use up, so I whipped up this tasty lemon butter chicken recipe from The Kitchn that looked quick, easy, and used ingredients I had on hand. The sauce was very lemony thanks to the lemon zest, juice, and slices, and it was ready in very little time. We all thought it was tasty, and it paired nicely with an Italian bean salad (recipe to follow), roasted asparagus, and some crusty bread loaded with roasted garlic.

Lemon Butter Chicken

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1½ tsp Italian seasoning
• Sea salt and freshly cracked black pepper, to taste
• 1 large lemon
• ¾ cup chicken broth
• 4 cloves garlic, minced
• 2 tsp flour
• 2 tbsp olive oil
• 4 tbsp butter, cut into 6 pieces
• 2 tbsp fresh parsley, finely chopped

How to Make Lemon Butter Chicken:

Prepare the chicken by slicing each breast in half horizontally, creating 4 pieces in total. Pat dry with paper towels. Season both sides of the pieces with Italian seasoning, sea salt, and freshly cracked black pepper to taste.

Prepare the lemon by finely grating the zest from the large lemon and place it in a small bowl. Halve the lemon crosswise. Juice one half until you have 2 tablespoons of fresh juice, and add it to the bowl. Cut 4-5 (¼-inch-thick) slices from the remaining half of the lemon.   Side Note: Remove the seeds and reserve the slices.

Make the sauce mixture by whisking ¾ cup cold chicken broth, 4 finely grated garlic cloves, and the flour into the lemon juice mixture. Season with sea salt and freshly cracked black pepper to taste and whisk until no lumps remain.

Cook the chicken by heating the olive oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook until well-browned, 3 to 4 minutes per side (the chicken might not be cooked through).

Reduce the heat to medium-low. Re-whisk the lemon juice mixture, pour it into the skillet, and add the reserved 4 lemon slices. Simmer until the sauce thickens and the chicken is cooked through, flipping halfway through, 3 to 4 minutes total.

Turn off the heat. Transfer the chicken to a plate and loosely cover with a foil tent.

Finish the sauce by adding 4 tablespoons of cold butter to the pan and whisking until melted and combined. Taste the sauce and season with sea salt and freshly black pepper as needed. Stir in the finely chopped parsley.

Return the chicken and any accumulated juice to the pan; flip the chicken to coat with sauce.

Serve and enjoy.

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Lemon Butter Chicken

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Large Nonstick Skillet

Ingredients

• 2 large boneless, skinless chicken breasts
• 1½ tsp Italian seasoning
• Sea salt and freshly cracked black pepper to taste
• 1 large lemon
• ¾ cup chicken broth
• 4 cloves garlic minced
• 2 tsp flour
• 2 tbsp olive oil
• 4 tbsp butter cut into 6 pieces
• 2 tbsp fresh parsley finely chopped

Instructions

• Prepare the chicken by slicing each breast in half horizontally, creating 4 pieces in total. Pat dry with paper towels. Season both sides of the pieces with Italian seasoning, sea salt, and freshly cracked black pepper to taste.
• Prepare the lemon by finely grating the zest from the large lemon and place it in a small bowl. Halve the lemon crosswise. Juice one half until you have 2 tablespoons of fresh juice, and add it to the bowl. Cut 4-5 (¼-inch-thick) slices from the remaining half of the lemon.   Side Note: Remove the seeds and reserve the slices.
• Make the sauce mixture by whisking ¾ cup cold chicken broth, 4 finely grated garlic cloves, and the flour into the lemon juice mixture. Season with sea salt and freshly cracked black pepper to taste and whisk until no lumps remain.
• Cook the chicken by heating the olive oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook until well-browned, 3 to 4 minutes per side (the chicken might not be cooked through).
• Reduce the heat to medium-low. Re-whisk the lemon juice mixture, pour it into the skillet, and add the reserved 4-5 lemon slices. Simmer until the sauce thickens and the chicken is cooked through, flipping halfway through, 3 to 4 minutes total.
• Turn off the heat. Transfer the chicken to a plate and loosely cover with a foil tent.
• Finish the sauce by adding 4 tablespoons of cold butter to the pan and whisking until melted and combined. Taste the sauce and season with sea salt and freshly black pepper as needed. Stir in the finely chopped parsley.
• Return the chicken and any accumulated juice to the pan; flip the chicken to coat with sauce.
• Serve and enjoy.

Sandwiches are the perfect light meal option and are a great way to use ingredients in your refrigerator and pantry. I’ve gathered some of our best sandwiches we can’t resist and I hope you find a few recipes that tempt you.

Click here for more SANDWICH recipes

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 stumbled upon these Honey Gold Nibbles–the world’s smallest potatoes at my grocery store recently, and I had to get them. Being from Idaho, I love all types of potatoes, especially teeny, tiny, mini, baby potatoes! I kept it simple by seasoning them with my homemade Lawry’s seasoning salt and roasting them with shallots and garlic until golden brown & creamy inside. My daughter said they taste like mashed potato bites because they are so creamy, and the rest of us agreed! This tiny baby potato recipe was easy to make, we all loved them, and thought they paired nicely with flank steak, roasted tomatoes, and dinner rolls.

Roasted Mini Potatoes

Ingredients:

• 1 lb. mini, tiny, baby potatoes
• 1½ tbsp olive oil
• Homemade Lawry’s seasoning salt, to taste
• A pinch of crushed red pepper flakes, to taste
• Freshly cracked black pepper, to taste
• 1 shallot, chopped
• 1 clove of garlic, finely minced

Serving:

• Fresh parsley, finely minced
• Parmesan, freshly grated

How to Make Roasted Mini Potatoes:

Preheat the oven to 400 degrees.

On a small baking sheet, toss the mini, tiny, baby potatoes with olive oil until evenly coated. Season with seasoning salt, crushed red pepper flakes, and freshly cracked black pepper to taste. Toss to coat evenly.

Place in the oven to roast for 15 minutes.

Remove from the oven and add the shallots, tossing to mix everything well. Spread it out in an even layer and return to the oven for 5-7 minutes, or until the potatoes are tender and the shallots are soft & golden.

Remove from the oven and add the minced garlic, tossing to mix everything well. Spread it out in an even layer and return to the oven for 1-2 minutes.

Remove and top with fresh parsley.

Serve immediately with freshly grated Parmesan on the side. Enjoy.

Print

Roasted Mini Potatoes

Course Sides

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Rimmed Baking Sheet

Ingredients

• 1 lb. mini tiny, baby potatoes
• 1½ tbsp olive oil
• Homemade Lawry's seasoning salt to taste
• A pinch of crushed red pepper flakes to taste
• Freshly cracked black pepper to taste
• 1 shallot chopped
• 1 clove of garlic finely minced

Serving:

• Fresh parsley finely minced
• Parmesan freshly grated

Instructions

• Preheat the oven to 400 degrees.
• On a small baking sheet, toss the mini, tiny, baby potatoes with olive oil until evenly coated. Season with seasoning salt, crushed red pepper flakes, and freshly cracked black pepper to taste. Toss to coat evenly.
• Place in the oven to roast for 15 minutes.
• Remove from the oven and add the shallots, tossing to mix everything well. Spread it out in an even layer and return to the oven for 5-7 minutes, or until the potatoes are tender and the shallots are soft & golden.
• Remove from the oven and add the minced garlic, tossing to mix everything well. Spread it out in an even layer and return to the oven for 1-2 minutes.
• Remove and top with fresh parsley.
• Serve immediately with freshly grated Parmesan on the side. Enjoy.