This cheesy casserole with broccoli and eggs is great as a breakfast dish but could also be a dinner accompaniment. A yummy way to eat broccoli!
Ingredients:
- 3-4 cups broccoli, chopped
- 1/2 cup onion, finely chopped
- 1 tablespoon butter
- 4-5 eggs
- 1/2 cup whipping cream
- 1/2 cup milk
- 1 1/4 cup Cheddar cheese, shredded and divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- smoked paprika, to taste
Directions:
Preheat oven to 350 degrees. Grease a 9x9-inch glass baking pan.
In a skillet, over medium heat, saute the broccoli and onion in butter for about 5 minutes or until crisp-tender; set aside.
In a large bowl, beat the eggs. Add whipping cream, milk, and just under 1 cup of the cheese; mix well. Stir in the broccoli mixture, salt, and pepper.
Pour into the prepared pan. Sprinkle with smoked paprika. Set into a larger pan filled with one inch hot water.
Bake, uncovered, for 45-50 minutes or until a knife comes out clean.
Sprinkle with remaining cheese, then let stand for 10 minutes before serving.
Saturday, April 10, 2010
Lemon Ricotta Pancakes
These lemon-y pancakes are light and fluffy. Delicious when served with your choice of chocolate chips, fresh berries, powdered sugar, or lemon curd.
Ingredients:
- 1 1/2 cups flour
- 2 tablespoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups ricotta cheese
- 1/4 cup sugar
- 4 large eggs
- 1 1/3 cup milk
- juice and grated rind of 2 lemons
- butter, for griddle
- 1 jar prepared lemon curd (optional)
- 1 pint fresh raspberries (optional)
- powdered sugar (optional)
- mint springs for garnish (optional)
- thinly sliced fresh lemon (optional)
Directions:
Combine the flour, baking powder, nutmeg, and salt in a small bowl.
Whisk together the ricotta, sugar, eggs, milk, lemon juice, and lemon zest in a large bowl.
Whisk the flour mixture into the wet ingredients until just combined.
Brush griddle or skillet with butter. Pour 1/4 cup batter onto the griddle and cook on both sides until light-golden brown.
If desired, empty the jar of lemon curd into a small saucepan and warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with powdered sugar. Garnish with mint springs and lemon slices.
Ingredients:
- 1 1/2 cups flour
- 2 tablespoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups ricotta cheese
- 1/4 cup sugar
- 4 large eggs
- 1 1/3 cup milk
- juice and grated rind of 2 lemons
- butter, for griddle
- 1 jar prepared lemon curd (optional)
- 1 pint fresh raspberries (optional)
- powdered sugar (optional)
- mint springs for garnish (optional)
- thinly sliced fresh lemon (optional)
Directions:
Combine the flour, baking powder, nutmeg, and salt in a small bowl.
Whisk together the ricotta, sugar, eggs, milk, lemon juice, and lemon zest in a large bowl.
Whisk the flour mixture into the wet ingredients until just combined.
Brush griddle or skillet with butter. Pour 1/4 cup batter onto the griddle and cook on both sides until light-golden brown.
If desired, empty the jar of lemon curd into a small saucepan and warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with powdered sugar. Garnish with mint springs and lemon slices.
Saturday, April 3, 2010
Parmesan Cottage-Baked Potatoes
Who doesn't love cheesy potatoes? This is a yummy way to make red potatoes, with garlic and Parmesan.
Ingredients:
- 3 medium potatoes (1 lb), thinly sliced
- 1 small onion (optional), thinly sliced and separated into rings
- 3 tablespoons butter
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 450 degrees. Grease a 15x10-inch baking pan.
Arrange the potato slices and onion rings in a thin layer in the prepared pan.
Melt butter; drizzle over potatoes.
Combine garlic powder, pepper, and Parmesan cheese; sprinkle over the potatoes.
Bake 30 minutes or until browned. Carefully turn the potatoes once.
Ingredients:
- 3 medium potatoes (1 lb), thinly sliced
- 1 small onion (optional), thinly sliced and separated into rings
- 3 tablespoons butter
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 450 degrees. Grease a 15x10-inch baking pan.
Arrange the potato slices and onion rings in a thin layer in the prepared pan.
Melt butter; drizzle over potatoes.
Combine garlic powder, pepper, and Parmesan cheese; sprinkle over the potatoes.
Bake 30 minutes or until browned. Carefully turn the potatoes once.
Three Cheese Chicken Penne
With the flavors of mozzarella, Parmesan, basil, and tomato sauce, plus a little spinach to build up your Popeye muscles, this pasta dish is easy to prepare and good to eat.
Ingredients:
- 2 cups penne pasta, uncooked
- 1 package (9 oz) fresh spinach leaves
- 1 lb chicken breast, cut into bite-sized pieces
- 1 teaspoon dried basil
- 1 to 1/2 cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- 2 oz Neufchatel cheese (like cream cheese), cubed
- 1 jar (14.5 oz) spaghetti sauce
- 1 can (14.5 oz or smaller) diced tomatoes, drained
Directions:
Preheat oven to 375 degrees.
Cook pasta as directed on package. Add spinach to the boiling water for the last minute.
Spray a large non-stick skillet with cooking spray, then cook and stir chicken with basil on medium-high heat for 3 minutes.
Stir in spaghetti sauce and tomatoes, and bring to a boil. Simmer on low heat for 3 minutes or until chicken is done. Stir in Neufchatel cheese.
Drain pasta and spinach mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella cheese.
Spoon into a 2-quart or 8x8-inch baking dish. Bake 20 minutes, then top with 1 cup mozzarella and the Parmesan cheese and bake 3 minutes longer or until cheese is melted.
Ingredients:
- 2 cups penne pasta, uncooked
- 1 package (9 oz) fresh spinach leaves
- 1 lb chicken breast, cut into bite-sized pieces
- 1 teaspoon dried basil
- 1 to 1/2 cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- 2 oz Neufchatel cheese (like cream cheese), cubed
- 1 jar (14.5 oz) spaghetti sauce
- 1 can (14.5 oz or smaller) diced tomatoes, drained
Directions:
Preheat oven to 375 degrees.
Cook pasta as directed on package. Add spinach to the boiling water for the last minute.
Spray a large non-stick skillet with cooking spray, then cook and stir chicken with basil on medium-high heat for 3 minutes.
Stir in spaghetti sauce and tomatoes, and bring to a boil. Simmer on low heat for 3 minutes or until chicken is done. Stir in Neufchatel cheese.
Drain pasta and spinach mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella cheese.
Spoon into a 2-quart or 8x8-inch baking dish. Bake 20 minutes, then top with 1 cup mozzarella and the Parmesan cheese and bake 3 minutes longer or until cheese is melted.
Spaghetti with Philly Sauce
A little cream cheese added to store-bought spaghetti sauce makes for an interesting and tasty flavor -- a neat variation on regular spaghetti.
Ingredients:
- 2 tablespoons grated Parmesan cheese
- 4 oz cream cheese, cubed
- 1/2 lb spaghetti, cooked
- 1 lb extra-lean ground beef
- 1 jar (24 oz) spaghetti sauce
Directions:
Cook spaghetti as directed on the package.
Meanwhile, brown ground beef in a large skillet.
Stir in sauce and cream cheese; cook on low heat while stirring frequently for 3-5 minutes or until sauce is well-blended and heated through.
Drain spaghetti; add to sauce; mix lightly.
Serve with Parmesan cheese.
Ingredients:
- 2 tablespoons grated Parmesan cheese
- 4 oz cream cheese, cubed
- 1/2 lb spaghetti, cooked
- 1 lb extra-lean ground beef
- 1 jar (24 oz) spaghetti sauce
Directions:
Cook spaghetti as directed on the package.
Meanwhile, brown ground beef in a large skillet.
Stir in sauce and cream cheese; cook on low heat while stirring frequently for 3-5 minutes or until sauce is well-blended and heated through.
Drain spaghetti; add to sauce; mix lightly.
Serve with Parmesan cheese.
Pork Tenderloin with Apricot Glaze
A simple and fruity recipe for pork tenderloin.
Ingredients:
- 2 pork tenderloins, 1 lb each
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apricot preserves
- 3 tablespoons sherry or chicken broth
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme, or 1/4 teaspoon dried thyme
Directions:
Preheat oven to 400 degrees.
Place pork on a rack in a shallow roasting pan.
Combine the oil, salt, and pepper; rub over the pork.
Bake for 15 minutes.
In a small bowl, combine the remaining ingredients; spoon over the pork. Bake 10-15 minutes longer or until meat reaches 160 degrees. Baste occasionally with pan juices. Let stand 5 minutes before slicing.
Ingredients:
- 2 pork tenderloins, 1 lb each
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apricot preserves
- 3 tablespoons sherry or chicken broth
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme, or 1/4 teaspoon dried thyme
Directions:
Preheat oven to 400 degrees.
Place pork on a rack in a shallow roasting pan.
Combine the oil, salt, and pepper; rub over the pork.
Bake for 15 minutes.
In a small bowl, combine the remaining ingredients; spoon over the pork. Bake 10-15 minutes longer or until meat reaches 160 degrees. Baste occasionally with pan juices. Let stand 5 minutes before slicing.
Chicken & Vegetable Stir-Fry
This flavorful and slightly spicy stir-fry is served with rice. Make it how you like it with whatever vegetables are your favorites.
Ingredients:
- 4 teaspoons cornstarch
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 lb chicken breast, cut into 1/4-inch strips
- 2 tablespoons olive oil, divided
- 1 1/2 cups fresh or frozen cauliflowerets
- 1 1/2 cups fresh or frozen broccoli florets
- 2 or 3 medium carrots, sliced
- 1 small sweet red or green pepper, julienned
- 1 small onion, halved and sliced
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 1/2 cups hot cooked rice
- minced fresh cilantro (optional)
Directions:
Combine the cornstarch, chicken broth, and soy sauce until smooth. Set aside.
In a large nonstick skillet or wok, stir-fry the chicken in 1 tablespoon olive oil until no longer pink. Remove and keep warm.
Stir-fry the cauliflower, broccoli, carrots, pepper, and onion in the remaining 1 tablespoon oil until crisp-tender.
Add the garlic, salt, pepper, and pepper flakes. Cook 1 minute longer.
Stir the cornstarch mixture, then add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle with cilantro, if desired.
Ingredients:
- 4 teaspoons cornstarch
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 lb chicken breast, cut into 1/4-inch strips
- 2 tablespoons olive oil, divided
- 1 1/2 cups fresh or frozen cauliflowerets
- 1 1/2 cups fresh or frozen broccoli florets
- 2 or 3 medium carrots, sliced
- 1 small sweet red or green pepper, julienned
- 1 small onion, halved and sliced
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 1/2 cups hot cooked rice
- minced fresh cilantro (optional)
Directions:
Combine the cornstarch, chicken broth, and soy sauce until smooth. Set aside.
In a large nonstick skillet or wok, stir-fry the chicken in 1 tablespoon olive oil until no longer pink. Remove and keep warm.
Stir-fry the cauliflower, broccoli, carrots, pepper, and onion in the remaining 1 tablespoon oil until crisp-tender.
Add the garlic, salt, pepper, and pepper flakes. Cook 1 minute longer.
Stir the cornstarch mixture, then add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle with cilantro, if desired.
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