TOP 1000 Recipes (Photos+Full Details)

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Whole Wheat Dinner Rolls


Since it has been cold and rainy here in Oregon, I decided to make a big pot of Beef Stew. Instead of buying rolls to serve with the stew, I decided to make my Mom's Dinner Rolls but this time I added whole wheat flour to make them a bit healthier. They were fun and simple to make and tasted wonderful!


Whole Wheat Dinner Rolls:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by my Mom

• 1 cup of water
• 2 tbsp of ****er, melted; plus more for brushing on top of rolls
• 1 egg (hold under warm water before breaking it)
• 2 cups flour
• 1 1/4 cup of whole wheat flour
• 1/4 cup of sugar
• 1 tsp salt
• 3 tsp regular active dry yeast

Place all dough ingredients in the bread machine in the order listed. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a 9x13 glass baking dish. Divide dough into 15 pieces and shape each piece into a ball. Place 2 inches apart in the baking dish. Brush with melted ****er then cover with a clean dish cloth (don't use plastic wrap).
Let rise in a warm place 30 to 4o minutes or until doubled in size.

Preheat oven to 375 degrees and bake 10-12 minutes or until golden brown. Enjoy.

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Mediterranean Roasted Potato Salad AND the Giveaway Winners


I wanted to use up some fingerling potatoes and g**** tomatoes I had on hand so I decided to make a Mediterranean potato salad. I roasted the fingerling potatoes then tossed them in a lemon vinaigrette and let them cool. I then tossed the cooled potatoes with g**** tomatoes, kalamata olives, red onion, and feta cheese along with the remaining vinaigrette. It was a quick and simple recipe that tasted amazing. This salad was a huge hit with my entire family, especially my son. I highly recommend this recipe!

Mediterranean Roasted Potato Salad:
Recipe and photos by For the Love of Cooking.net

• 1-2 tsp olive oil
• 2 cups of fingerling potatoes, cut in half
• Handful of g**** tomatoes
• 3 tbsp red onion, sliced
• 15 kalamata olives, sliced in half
• 2 tbsp fresh parsley, chopped
• 2-3 tbsp feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove of garlic
• 1/4 tsp dried oregano
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 425 degrees. Line a baking sheet with tin foil and coat with cooking spray.



Cut the fingerling potatoes in half and place on the baking sheet. Drizzle 1-2 tsp olive oil on the potatoes and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then place in the oven and roast for 15-20 minutes, or until tender.


While the potatoes are roasting make the vinaigrette. In a small bowl, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, sea salt and freshly cracked pepper, to taste. Whisk until well blended then set aside.


Remove the potatoes from the oven, toss with half of the vinaigrette and set aside until they cool. Once the potatoes are cooled, add the g**** tomatoes, red onion, kalamata olives, parsley, and feta cheese. Drizzle the remaining vinaigrette on top and toss to coat evenly. Serve immediately. Enjoy.

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Roasted Chicken with Carrots, Fennel, and Onion AND a Giveaway

It was another cold and rainy day here in Portland so I decided to roast a chicken. I didn't want anything fancy... just simple comfort food. I found this recipe for a perfect roasted chicken by Ina Garten and decided to make it. I adapted it a bit by excluding the ****er because I wanted to keep it a little lower in fat. I loved the flavor of the roasted carrots, onion, and fennel and the chicken turned out extremely moist, tender, and delicious. This is definitely a great recipe for roasted chicken - I am looking forward to making it again.

Roasted Chicken with Carrots, Fennel, and Onion:
Adapted recipe by For the Love of Cooking.net
Original recipe by Ina Garten

• 1 5lb chicken
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• 1 lemon, cut in half
• Several sprigs of fresh thyme
• 1 head of garlic, cut in half crosswise
• 4-5 carrots, peeled and cut in half
• 1/2 sweet yellow onion, thickly sliced
• 1/4 red onion, thickly sliced
• Fennel, tops removed and cut into wedges
• Olive oil

Preheat the oven to 425 degrees.



Remove chicken giblets out of the cavity and rinse the chicken. Pat dry then coat the chicken with olive oil cooking spray then season with sea salt, freshly cracked pepper, and garlic powder, to taste, all over the bird.


Place the lemon halves, all of the garlic, and a handful of fresh thyme into the cavity. Place the bird on a roasting rack in a roasting pan. Place the carrots, onion, and fennel in the roasting pan along with a few sprigs of thyme, season with sea salt and freshly cracked pepper, to taste. Drizzle some olive oil on top of the veggies and toss to coat evenly.


Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least five to ten minutes before carving. Serve the chicken with the roasted vegetables. Enjoy.