TOP 1000 Recipes (Photos+Full Details)

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Cilantro and Lime Crab Salad in Avocado Halves


I picked up a tub of lump crab meat recently so I decided use some of it to make a quick and delicious salad to put into avocado halves. I found a recipe on Epicurious that looked simple and delicious. I tossed the crab with a bit of lime, cilantro, light mayonnaise, and red onion. The crab salad tasted so good with the creamy avocado. My husband and I both enjoyed this dish and I look forward to making it again.

Cilantro and Lime Crab Salad in Avocado Halves:
Adapted recipe by For the Love of Cooking
Original recipe on Epicurious

• 1/2 cup lump crab meat
• 1/2 tbsp light mayonnaise
• 1 tbsp fresh cilantro, chopped
• 2 tsp red onion, diced finely
• 1-2 tsp jalapeño, diced finely
• 1 tsp lime zest
• Juice from 1/2 a lime
• Sea salt and freshly cracked pepper, to taste
• Dash of cumin
• 1 avocado, cut in half, pit removed

Combine the lump crab meat, mayonnaise, cilantro, red onion, jalapeño, lime zest, lime juice, sea salt, freshly cracked pepper, and cumin together. Spoon the crab mixture into each avocado half and serve immediately. Enjoy.

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Garlic Basil Knots


I wanted to make some rolls to go with the Roasted Vegetable Minestrone I made for dinner recently. I decided to use my Mom's Dinner Rolls recipe but instead of making them into rolls, I cut the dough into strips, tied them into knots (easier said than done), baked them then coated them with melted garlic basil ****er. They were a HUGE hit with all of us, especially my kids who each had three with dinner. They were simple to make (thanks to the bread machine) and tasted fantastic. I will be making these again and again.


Garlic Basil Knots:
Recipe and photos by For the Love of Cooking.net

• 1 cup of water
• 2 tbsp of ****er, softened
• 1 egg (hold under warm water before breaking it)
• 3 1/4 cup of 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 cycleand press start. Once the bread machine stops (it was one and a half hours on my machine). Place a silpat mat on a baking sheet then coat with cooking spray. Flatten the dough onto a well floured surface then using a pizza cutter, cut into strips.
Take each strip and tie into a knot, making sure to keep it well floured so it doesn't stick together. Place each knot onto the baking sheet. Once you have tied all the strips into knots, cover them with a cloth and set in a warm place to rise for 30 minutes.
Preheat oven to 400 degrees and bake 9-12 minutes or until golden brown.
Other ingredients:

• 1-2 tbsp of ****er, melted
• 1-2 cloves of garlic, minced
• 3-4 fresh basil leaves, chopped finely

Add ****er and minced garlic together and cook in the microwave until melted. Add the fresh chopped basil and stir. Once the knots are out of the oven, brush the top of each knot with the garlic basil ****er. Serve immediately. Enjoy.

Click here for a printable version of this recipe

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Roasted Vegetable Minestrone


We have all been struggling with terrible colds this week so I made a big pot of minestrone soup. I decided to roast the veggies before adding them to the soup for extra flavor. It was so simple to make, took very little time, and was enjoyed by each of us. My son especially loved it and asked for the leftovers for his lunch the following day.


Roasted Vegetable Minestrone:
Recipe and photos by For the Love of Cooking

• 2 tsp olive oil plus more for drizzling on roasted veggies
• 1/2 sweet yellow onion, diced
• 3 celery stalks, diced
• 3 cloves of garlic, minced
• 4 carrots, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 15 oz can of diced tomatoes
• 1 15 oz can of cannellini beans, drained
• 8 cups of chicken or vegetable broth
• 1/2 - 1 tsp dried oregano
• Sea salt and freshly cracked pepper, to taste
• 1 cup of ditalini pasta
• 2 cups kale, chopped
• 6-7 basil leaves, chiffonade
• Shaved Parmesan

Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for easier clean up) and coat it with cooking spray. Add the carrots to the baking sheet, drizzle with a bit of olive oil, and roast in the oven for 4-5 minutes or until tender. Add the zucchini and yellow squash to the baking sheet with the carrots, drizzle with a bit of olive oil, then roast in the oven for 3-5 minutes. Remove the vegetables from the oven and set aside.



Heat the 2 teaspoons of olive oil in a large Dutch oven over medium heat. Add the onion and celery then sauté for 4-5 minutes or until soft. Add the garlic then cook, stirring constantly, for 1 minute. Add the diced tomatoes, beans, chicken broth, oregano, sea salt and freshly cracked pepper, to taste and the ditalini pasta. Simmer for 15-20 minutes or until the pasta is cooked through. Add the kale, chopped basil, and roasted vegetables. Taste and re-season if needed. Serve with shaved Parmesan on top. Enjoy.

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Teriyaki Chicken Thighs

I wanted a quick and healthy meal for dinner. I found a tasty looking recipe on the Food Network by Ellie Krieger for teriyaki chicken thighs that looks simple and delicious. I adapted the recipe a bit by using chicken stock instead of dry sherry and added just a touch of sesame oil to the marinade for added flavor. They turned out tender and so flavorful and my entire family enjoyed them. I served this chicken with brown rice and roasted asparagus for a healthy and filling meal.

Teriyaki Chicken Thighs:
Adapted recipe by For the Love of Cooking.net
Original recipe by Ellie Krieger on Food Network

• 5 boneless skinless chicken thighs, trimmed of fat
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp chicken stock
• 2 tbsp rice vinegar
• 1/2 tsp sesame oil
• 2 cloves of garlic, minced
• 1 tsp fresh ginger, finely grated
• 1/4 tsp red pepper flakes
• 2 tsp sesame seeds

Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.



Heat a large s****et over medium heat then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Sprinkle the chicken with sesame seeds and serve immediately. Enjoy.

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Taking a Break


I am taking the next few days off to spend time with my parents and my sister and her family. I am leaving you with a few of my favorite recipes. See you in a few days!

Candy Cookies





Chicken Pot Pie

Roasted Vegetables with Feta Cheese

Banana Coffee Cake with Coconut Pecan Frosting

Taco Soup

Warm Spinach Salad with Sausage and Potatoes

Arroz con Pollo

Fried Tomatoes

Neapolitan Pancakes

Spaghetti and Meatballs

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Poached Eggs on Toast with Roasted Tomatoes, Caramelized Mushrooms, and Shaved Parmesan


I saw a picture of this recipe in a Real Simple magazine earlier in the summer. I didn't get the recipe but the picture stayed in my mind and I knew I would eventually try to recreate it. I finally did this last weekend for my husband and I and I am so glad I did. It was WONDERFUL! I toasted the pieces of leftover French bread in the oven with the sliced tomatoes while I caramelized the mushrooms. Once it was all finished, I poached an egg and topped it with shaved Parmesan. This was a light and flavorful dish that both my husband and I really loved.

Poached Eggs on Toast with Roasted Tomatoes, Caramelized Mushrooms, and Shaved Parmesan:
Recipe and photos by For the Love of Cooking.net
Inspired by Real Simple

• 1-2 tsp olive oil
• 2 slices of French bread
• 2 eggs
• 1 tomato, sliced
• 8-10 ****on mushrooms, sliced
• Sea salt and freshly cracked pepper, to taste
• Shaved Parmesan

Preheat the oven to 400 degrees. Line a baking sheet with tin foil for easier clean up and coat it with cooking spray. Place 4 slices of tomatoes on the baking sheet as well as two slices of French bread. Coat the bread with cooking spray and season the tomatoes with sea salt and freshly cracked pepper. Place in the oven for 5 minutes or until the bread is toasted and the tomatoes are softened and warmed through.



Heat the olive oil in a s****et over medium high heat while the tomatoes and toast are cooking. Once the pan is hot add the sliced mushrooms and let them sit, without stirring, for 2-3 minutes or until golden brown, flip the mushrooms and continue to cook until they are nice and caramelized. Season with sea salt and freshly cracked pepper.


Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat 2 poaching cups (or custard cups) with cooking spray then place in the water. Break 1 egg into each cup, season with sea salt and freshly cracked pepper, to taste then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft.


Layer the tomatoes on top of the toasted French bread followed by the mushrooms. Place the poached egg on top of the mushrooms then sprinkle with shaved Parmesan cheese. Serve immediately and enjoy!

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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.