Friday, July 1, 2016

Muffin Omelettes

Muffin Omelettes: Savory Sweet and Satisfying

I like omelettes, but really do not like making them. I always have trouble flipping them, so I just make scrambled eggs instead. Well this recipe takes the omelette and makes it super easy. You place anything you want in your omelette in a muffin pan. Then pour eggs over and bake. Simple easy and no flipping of eggs.

Muffin Omelettes
Ingredients:
12 eggs
1/4 cup milk
black pepper, to taste
16 ounces roll sausage, cooked and crumbled
1 cup shredded cheddar jack cheese

Directions:
Preheat oven to 350º F. Spray a muffin tin with cooking spray.

In a large bowl whisk together the eggs, milk and black pepper.

In the prepared muffin evenly divide the sausage. Evenly sprinkle the cheese over top of the sausage.

Pour the egg mixture evenly into the muffins tins, filling 3/4 full.

Bake for 20 minutes or until eggs are cooked through.

Enjoy!!!


Nutrition Facts

Servings 12

Amount Per Serving

Calories 263

Total Fat

21.1g

Saturated Fat

8g

Polyunsaturated Fat

0.7g

Monounsaturated Fat

2g

Trans Fat

0g

Cholesterol

216.1g

Sodium

378.1g

Potassium

71g

Total Carbohydrates

1.2g

Dietary Fiber

0g

Sugars

0.9g

Protein

15.5g

Vitamin A 10.2% Vitamin C 0.1%

Calcium 10.4% Iron 7%

*Nutritional information will vary depending on the brands you use.


*Adapted from Just a Pinch.
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Thursday, June 30, 2016

Cheesy Chicken, Broccoli and Rice Casserole

Cheesy Chicken, Broccoli and Rice Casserole: Savory Sweet and Satisfying

I recently read a blog post about a casserole and the writer mentioned how she knows that some people do not like casseroles, but to stick with her through the recipe. Wait, what?! Some people do not like casseroles?!

I get that some people do not like canned cream of soups in their casseroles and that is why this casserole is so good. It has no canned cream of soup and yet it is creamy, cheesy and delicious. Plus it has a homemade cheese sauce. 

Cheesy Chicken, Broccoli and Rice Casserole
Ingredients:

Casserole
6 tablespoons unsalted butter, divided
8 ounces white mushrooms, sliced
4 tablespoons all purpose flour
3 cups half and half
8 ounces shredded sharp cheddar cheese
black pepper, to taste
4 boneless skinless chicken breasts, cooked and cubed
1 pound broccoli florets
2 cups cooked rice

Topping
1/2 cup shredded sharp cheddar cheese
4 tablespoons unsalted butter, melted
1 cup panko breadcrumbs

Directions:
Preheat oven to 400º F and grease a 9x13 baking dish.

In a large skillet melt 2 tablespoons butter over medium heat. Add in the sliced mushrooms and sauté, stirring occasionally, until the mushrooms have cooked down and all of the liquid have evaporated. Transfer the mushrooms to a bowl.

In the same skillet, melt the remaining 4 tablespoons butter over medium heat. After the butter has completely melted, whisk in the flour and cook until the flour starts to brown, while whisking constantly, about 1 minute. Slowly pour in the half and half while whisking constantly. Allow the mixture to come to a simmer, while whisking constantly.  As soon as the mixture comes to a simmer, stir in the cheese a little bit at a time, stirring until cheese is completely melted before adding more. Season with black pepper and remove from the heat.

To the cheese sauce add the chicken, broccoli, rice and cooked mushrooms. Stir until everything is combined and transfer to the prepared baking dish.

In a small bowl mix the melted butter and breadcrumbs together.

Sprinkle the top of the casserole with 1/2 cup cheddar cheese and then the panko mixture.

Bake for 15-20 minutes or until the top is golden brown and casserole is bubbly. Let sit for 10-15 minutes before serving.

Enjoy!!!


Nutrition Facts

Servings 8

Amount Per Serving

Calories 602

Total Fat

37.7g

Saturated Fat

15.2g

Polyunsaturated Fat

0.8g

Monounsaturated Fat

3.9g

Trans Fat

0g

Cholesterol

123.1g

Sodium

433.4g

Potassium

250.2g

Total Carbohydrates

25.9g

Dietary Fiber

2.5g

Sugars

5.3g

Protein

42.2g

Vitamin A 14.9% Vitamin C 28%

Calcium 16.6% Iron 7.5%

*Nutritional information will vary depending on the brands you use.


*Adapted from Brown Eyed Baker.
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Wednesday, June 29, 2016

Pickle Relish Deviled Eggs

Pickle Relish Deviled Eggs: Savory Sweet and Satisfying

I will never pass up the opportunity to have a deviled egg. But when dill pickle relish is added it makes it even better. I wish I had tried this recipe sooner, since it is so so very good.

As with any deviled eggs you will want to taste as you go, making sure it is to your liking. That is why some of the ingredients have a range for them. I like more of a mustard taste and pickle taste in these, but you may not.

Pickle Relish Deviled Eggs
Ingredients:
12 hard boiled eggs
2 tablespoons miracle whip
1-2 tablespoons dill pickle relish
dash black pepper
1-2 teaspoon mustard
paprika

Directions:
Cut the hard boiled eggs in half and place the yolks in a bowl. Add in the miracle whip and stir to mix well. Add in the pickle relish, black pepper, and mustard, stir to mix. Place the mixture into the egg whites and sprinkle with paprika.

Enjoy!!!

Notes:
You may substitute mayo for the miracle whip and sweet pickle relish for the dill pickle relish.


Nutrition Facts

Servings 12

Amount Per Serving

Calories 85

Total Fat

5.9g

Saturated Fat

1.7g

Polyunsaturated Fat

1.1g

Monounsaturated Fat

2.2g

Trans Fat

0g

Cholesterol

187.3g

Sodium

126.9g

Potassium

70.6g

Total Carbohydrates

1.1g

Dietary Fiber

0.1g

Sugars

0.8g

Protein

6.4g

Vitamin A 8% Vitamin C 0%

Calcium 2.6% Iron 3.7%

*Nutritional information will vary depending on the brands you use.


*Adapted from A Party of Four.
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Tuesday, June 28, 2016

Cheesy American Chop Suey Casserole Copycat

 Cheesy American Chop Suey Casserole Copycat: Savory Sweet and Satisfying

This casserole makes a ton. My 9x13 baking dish was full to the top. Full to the top of a slightly spicy and very delicious casserole.

 Cheesy American Chop Suey Casserole Copycat: Savory Sweet and Satisfying

 Cheesy American Chop Suey Casserole Copycat
Ingredients:
32 ounces elbow noodles
1 1/2 tablespoons cajun or creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
2 teaspoon paprika
1 teaspoon dried oregano
1 tablespoon olive oil
1 yellow onion, diced
1 bell pepper, diced
1 stalk celery, diced
3 cloves garlic, minced
1 1/2 pounds ground turkey
6 ounces no salt added tomato paste
2- 28 ounce can whole tomatoes
15 ounces no salt added tomato sauce
1 tablespoon hot sauce
2 tablespoons dried parsley
2 cups shredded sharp cheddar cheese

Directions:
Cook pasta according to package directions and drain.

Meanwhile, preheat oven to 375º F and grease a 9x13 baking dish.

In a small bowl combine cajun or creole seasoning, black pepper, garlic powder, onion powder, paprika and oregano.

Add 1 tablespoon olive oil to a large pot. Heat over medium heat. Add in the bell pepper, onion, celery and 1 tablespoon of the seasoning blend. Cook stirring occasionally for about 5 minutes or until the vegetables are softened. Add in the garlic and cook for 1 more minute.

Add the ground turkey to the pot along with 2 tablespoons seasoning mix. Cook stirring occasionally for 10 minutes or until the ground turkey is completely cooked. Add in the tomato paste and cook 5 more minutes stirring occasionally.

Meanwhile in a blender add in the whole tomatoes and parsley, blending until pureed. Pour this mixture into the pot with the ground turkey. To the pot also add the tomato sauce, hot sauce and remaining seasoning mix. Stir everything together and bring to a boil. Reduce the heat to low and simmer for about 10-15 minutes, uncovered, until the sauce thickens slightly.

Transfer the cooked and drained noodles to the pot and combine everything together. Transfer the mixture to the prepared baking dish. Sprinkle the cheese on top and bake for 15-20 minutes or until the cheese is melted and casserole is warmed through.

Enjoy!!!


Nutrition Facts

Servings 12

Amount Per Serving

Calories 518

Total Fat

13g

Saturated Fat

2.1g

Polyunsaturated Fat

0.3g

Monounsaturated Fat

0.9g

Trans Fat

0g

Cholesterol

40g

Sodium

653.3g

Potassium

454g

Total Carbohydrates

77.3g

Dietary Fiber

9.8g

Sugars

10.8g

Protein

29.8g

Vitamin A 32.1% Vitamin C 66.3%

Calcium 19.8% Iron 46.7%

*Nutritional information will vary depending on the brands you use.


*Adapted from Creole Contessa.
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Monday, June 27, 2016

Stuffed Pizza Waffles

Stuffed Pizza Waffles: Savory Sweet and Satisfying

Who would have ever though that you could take pizza dough and fill it with toppings then cook it in a waffle maker. Certainly not me.

With this recipe you can really use any pizza topping you like, just be sure not to fill it too full. Also don't forget the marinara or pizza sauce for dipping it in, since their in no sauce in the middle.

Stuffed Pizza Waffles
Ingredients:
1 pound pizza dough 
8 ounces mozzarella cheese, shredded or sliced
pepperoni, cut into quarters
other desired pizza toppings
marinara or pizza sauce

Directions:
Preheat the waffle maker.

Divide the pizza dough into 4 equal pieces. Take the 4 pieces and divide them in half creating 8 equally pieces. Roll the dough pieces into approximately a 3x3 inch square.

On 4 of the pieces place the cheese equally. Top the cheese with pepperoni and any other desired toppings. Place the remaining 4 pieces of dough on top and pinch all 4 edges to seal the dough squares.

Place the dough onto the preheated waffle iron and press down firmly without locking the lid. Allow to cook for 5 minutes or until the dough is golden brown. Serve with marinara or pizza sauce.

Enjoy!!!

Notes:
The nutritional info does not include the marinara or pizza sauce or any other additional toppings.


Nutrition Facts

Servings 4

Amount Per Serving

Calories 429

Total Fat

13.7g

Saturated Fat

7.8g

Polyunsaturated Fat

0.4g

Monounsaturated Fat

3.7g

Trans Fat

0g

Cholesterol

54.8g

Sodium

515.5g

Potassium

43.1g

Total Carbohydrates

1.2g

Dietary Fiber

0g

Sugars

0.6g

Protein

14.8g

Vitamin A 8.2% Vitamin C 0%

Calcium 28.6% Iron 2.4%

*Nutritional information will vary depending on the brands you use.


*Adapted from My Kitchen Escapades.
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Friday, June 24, 2016

Strawberry Cheesecake Pancakes

Strawberry Cheesecake Pancakes: Savory Sweet and Satisfying

When I got a new griddle, my family was very anxiously awaiting some pancakes. And of course I decided that the pancakes needed to be more than regular pancakes and thought these would be a good choice.

The pancakes turned out delicious and I have already had a request to make them again. Just make sure to keep an eye on them when they are cooking. I am not sure if was the new griddle or having the cream cheese in the batter, but they cooked fast and started turning brown sooner than I expected.

Strawberry Cheesecake Pancakes
Ingredients:

Strawberry Syrup
3 cups strawberries, fresh or frozen
1 cup granulated sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla extract

Pancakes
8 ounces cream cheese, room temperature
1 cup vanilla Greek yogurt
1 tablespoon lemon juice
2 eggs
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/4 cups milk
2 tablespoons unsalted butter, melted and cooled
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

Directions:

Strawberry Syrup
In a medium saucepan, combine all of the ingredients. Bring the mixture to a boil, then reduce the heat to a low simmer. Simmer until the strawberries are softened and the syrup has thickened and reduced in volume by 1/3 to 1/2, stirring occasionally. This will take approximately 15 minutes. Set the syrup aside as it will thicken more as it cools.

Pancakes

In a blender add the cream cheese, yogurt, lemon juice, eggs, sugar, vanilla, milk and butter. Blend until well mixed.

In a large bowl combine the flour, baking powder and baking soda.

Pour the wet ingredients into the dry ingredients. Whisk until just combined, small lumps are fine.

Heat a nonstick griddle or skillet and lightly grease. Pour 1/4 cup of the batter onto the hot surface and cook until bubbles appear and the pancakes are golden brown. Flip the pancakes and cook on the other side until golden brown.

Serve with strawberry syrup.

Enjoy!!!


Nutrition Facts

Servings 6

Amount Per Serving

Calories 521

Total Fat

19.6g

Saturated Fat

10.4g

Polyunsaturated Fat

1.1g

Monounsaturated Fat

5g

Trans Fat

0g

Cholesterol

116.6g

Sodium

435.8g

Potassium

282.4g

Total Carbohydrates

75.1g

Dietary Fiber

3g

Sugars

42.4g

Protein

13g

Vitamin A 16.8% Vitamin C 80.2%

Calcium 16.6% Iron 4.2%

*Nutritional information will vary depending on the brands you use.


*Adapted from Carls Bad Cravings.
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Thursday, June 23, 2016

Crock Pot Chicken Lasagna Florentine

Crock Pot Chicken Lasagna Florentine: Savory Sweet and Satisfying

This recipe is one that my mom makes often. However she had no idea where she got it from. All she knows is that she has had it for a while which means it probably came from one of her magazines she used to get.

The most important thing about this recipe is that my girls devour it. They will come back for seconds and even thirds. 

Crock Pot Chicken Lasagna Florentine
Ingredients:
2- 10 3/4 ounces condensed cream of chicken soup
10 ounces frozen chopped spinach, thawed and well drained
9 ounces cooked shredded chicken
8 ounces reduced fat sour cream
1 cup milk
1/2 cup grated parmesan cheese
1/3 cup chopped yellow onion
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
9 uncooked lasagna noodles
1 cup shredded mozzarella cheese

Directions:
In a large bowl combine the soup, spinach, chicken, sour cream, milk, parmesan cheese, onion, black pepper and nutmeg.

Spray the crock pot with cooking spray.

Place 3 uncooked lasagna noodles on the bottom of  the crock pot, breaking them as needed to fit. Spread 1/3 of the chicken and spinach mixture over the noodles. Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers 2 more times.

Cover the crock pot and cook on high for 1 hour. Reduce the heat to low and cook for 5 hours or until the pasta is done.

Enjoy!!!


Nutrition Facts

Servings 8

Amount Per Serving

Calories 342

Total Fat

14.9g

Saturated Fat

5.7g

Polyunsaturated Fat

1.8g

Monounsaturated Fat

3.5g

Trans Fat

0g

Cholesterol

48.8g

Sodium

781.7g

Potassium

531.6g

Total Carbohydrates

38.9g

Dietary Fiber

2g

Sugars

7.2g

Protein

19.6g

Vitamin A 34.6% Vitamin C 7.4%

Calcium 21.9% Iron 9.7%

*Nutritional information will vary depending on the brands you use.


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