Daily Cooking Recipes Let Me Make Cooking Easy

July 9, 2014

Baked Cheesy Brown Rice Casserole

Filed under: Rice — Tags: , , , , — Chef @ 10:30 am

Baked Cheesy Brown Rice Casserole

Florence
Servings 4

Ingredients
  

  • 2 1/2 cups COOKED brown rice
  • 4 green onions chopped
  • 1 cup small curd cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1/4 tsp dried dill

Instructions
 

  • Preheat oven to 350°F
  • Grease 8x8 baking dish.
  • In large bowl combine all ingredients.
  • Pour mixture in to grease baking dish.
  • Bake (uncovered) for 15 to 20 minutes, it should be browned around edges.
  • Remove and let sit for 5 minutes on wire rack.
  • Server & Enjoy !

 

July 7, 2014

Hot Brown Casserole

Filed under: Ham,Turkey — Tags: , , , — Chef @ 3:00 pm

Hot Brown Casserole

Florence
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 1 pound ham -- thin sliced
  • 1 pound turkey breast -- thinly sliced
  • 3 cans cream of mushroom soup
  • 1 large can asparagus pieces
  • 3/4 pound Velveeta
  • 6 slices bacon -- cooked crumbled
  • 1 tomato -- sliced

Instructions
 

  • In large casserole dish, layer ingredients as follows: 1/3 lb ham, 1/3 lb turkey, 1 can mushroom soup, 1/3 can asparagus pieces and 1/4 lb cheese.
  • Repeat until all three layers are complete.
  • Top tomatoes slices and crumbled bacon
  • Bake at 350°F about 45 minutes or until bubbly.
  • Server over toasted bread.

July 6, 2014

Italian Breakfast Casseroles

Filed under: Breakfast — Tags: , , , , — Chef @ 11:00 am

Italian Breakfast Casseroles

Florence
Course Breakfast
Cuisine Italian
Servings 4

Ingredients
  

  • 4 medium red potatoes -- sliced
  • 2 tablespoons cooking oil
  • 8 eggs -- lightly beaten
  • 1 tablespoon butter or margarine
  • 1/2 pound thinly sliced fully cooked ham -- diced
  • 2 cups prepared spaghetti sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Instructions
 

  • In a skillet, fry potatoes in oil until tender, about 10-15 minutes.
  • Place in the bottom of four individual 16-oz baking dishes.
  • In skillet, scramble eggs in butter until done.
  • Spoon over potatoes.
  • Top with ham.
  • Pour 1/2 cup spaghetti sauce into each casserole; sprinkle with cheese
  • Preheat oven to 350°F.
  • Bake for 20 minutes or until hot and bubbly.

May 31, 2014

Baked Buffalo Chicken Wings

Baked Buffalo Chicken Wings

Florence
Course Snacks
Cuisine American

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings
  • 1/4 cup butter
  • 1/4 cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder

Instructions
 

  • In medium bowl mix together the flour, paprika, cayenne pepper and salt.
  • Place mixture and chicken in large zippy bag and shake well. Make sure all chicken is well coated.
  • Place in baking dish and refrigerate for 60 to 90 minutes.
  • Preheat oven to 400°F.
  • Bake chicken for 40 minutes.
  • Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Make sure all ingredients are well blended
  • Remove chicken from oven and coat with liquid mixture.
  • Reduce heat in oven to 300°F and bake for another 20 to 30 minutes.

 

May 19, 2014

Quinoa Chili Casserole

 

Quinoa Chili Casserole

Florence
Course Main
Cuisine Mexican
Servings 6

Ingredients
  

  • 3 tsp olive oil
  • 1 medium sweet onion diced
  • 1 medium red bell pepper diced
  • 2 garlic cloves grated or minced
  • 2 cups quinoa
  • 1 cup vegetable broth
  • 2 1/2 cups water
  • 1 - 15 oz can black beans drained and rinsed
  • 1 - 15 oz can diced tomatoes
  • 1/2 Tbsp chili powder
  • 1 tsp cumin
  • 1/8 tsp black pepper
  • 2 cups shredded Cheddar cheese

Instructions
 

  • Preheat oven to 350°F.
  • Lightly grease 13x9 baking pan.
  • In large skillet over medium-high heat, combine olive oil, onions, red bell pepper and cook until vegetables are tender.
  • Stir in remaining ingredients EXCEPT cheese.
  • Bring mixture to a boil, turn down to low, cover and simmer for 20 minutes.
  • Place mixture in the 13x9 pan and sprinkle with cheese.
  • Bake for 15 minutes (cheese should be bubbly and melted)
  • Remove and let stand for approximately 10 minutes to let it all set together.

 

April 11, 2014

Chicken Dijon

Filed under: Chicken,Cooking Recipes — Tags: , , , , , , , — Chef @ 8:00 am

 

Chicken Dijon

Florence
Course Main
Cuisine Tex-Mex

Ingredients
  

  • 6 boneless-skinless chicken breasts
  • 1/3 cup yogurt
  • 1/4 cup Dijon mustard
  • 1/2 cup fine bread crumbs
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Preheat oven to 350°F
  • In bowl mix together yogurt and mustard.
  • Sprinkle chicken lightly with mustard mixture in a small bowl.
  • Spread mixture on both sides of chicken.
  • Place in baking pan.
  • Combine bread crumbs, thyme, salt and pepper and sprinkle over chicken.
  • Bake for 30 to 35 minutes until golden-brown and no longer pink in the center

April 8, 2014

Mini Cheesecakes

This is great if you are having a few friends over for wine.  Making these is quick and easy.  My favorite pie topping is strawberries.

 

Mini Cheesecakes

Florence
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24

Ingredients
  

  • Nilla Wafers
  • 3 Packages of Cream Cheese
  • 3 Eggs
  • 1 Cup Sugar
  • 1 teaspoon Vanilla
  • Your Favorite Pie Topping

Instructions
 

  • Take Cream Cheese out of refrigerator about an hour before you want to make this recipe to make it easier to work with the Cream Cheese.
  • Put all 3 packages of cream cheese in a large mixing bowl and add one egg and put mixer on low. Add eggs in one at a time until completely mixed.
  • Add vanilla and sugar.
  • Place 1 Nilla Wafer in to foiled cupcake lined cup cake tins.
  • Fill to approximately 2/3 full.
  • Preheat oven to 350°F.
  • Bake for 20 Minutes

3 Packages of Cream Cheese
3 Eggs
1 Cup Sugar
1 teaspoon Vanilla

April 1, 2014

Pepperoni Spaghetti Bake

Pepperoni Spaghetti Bake Photo

Pepperoni Spaghetti Bake

Florence
Course Entree
Cuisine American

Ingredients
  

  • 1 lb ground chuck
  • 1 medium onion chopped
  • 1 small green pepper chopped
  • 1 4 oz can mushrooms, drained
  • 1 26 oz jar pasta sauce
  • 1 8 oz can tomato sauce
  • 1 t Italian seasoning
  • 1 lb spaghetti broken into small pieces
  • 3/4 Cup milk
  • 2 eggs slightly beaten
  • 1 5 oz pkg sliced pepperoni
  • 1 1/2 Cups shredded Cheddar cheese
  • 2 Cups shredded Monterey Jack cheese
  • Freezer Wrap

Instructions
 

  • Place a large pot of water over high heat.
  • Bring to a rapid boil.
  • Boil spaghetti as directed on the package.
  • Drain and rinse.
  • Place ground chuck in a large skillet over medium high heat.
  • Add the onion, green pepper and mushrooms.
  • Cook until meat is browned being sure to crumble the meat.
  • Drain.
  • Add the pasta sauce, tomato sauce and Italian seasoning.
  • Stir until well combined.
  • Simmer for 15 minutes.
  • Place the eggs and milk in a large bowl and blend.
  • Place the spaghetti in the egg mixture and toss to cover.
  • Lightly spray a large baking dish with a non stick cooking spray.
  • Place half of the spaghetti mixture into the bottom of the pan.
  • Place half of the meat sauce over the top of the spaghetti.
  • Repeat for another layer.
  • Put the casserole in the refrigerator to cool.
  • Once cooled, wrap with the freezer wrap.
  • Freeze for up to 2 months.
  • To reheat thaw the casserole overnight in the refrigerator.
  • Preheat oven to 350 degrees.
  • Cover the casserole with aluminum foil.
  • Bake 45 minutes.
  • Uncover and top the casserole with the pepperoni and 2 cheeses.
  • Continue to bake another 15 minutes or until cheese has completely melted.

March 31, 2014

Manicotti

 

Manicotti Photo

Manicotti

Florence

Ingredients
  

  • Manicotti pasta shells
  • 1 medium onion chopped
  • 2 garlic cloves - minced
  • 1/4 Cup olive oil
  • 3 Cup cooked ham chopped
  • 1 Cup grated Parmesan cheese divided
  • 6 Tablespoons butter
  • 6 Tablespoons all purpose flour
  • 3 Cups milk
  • 2 Cups shredded Swiss cheese
  • Freezer wrap

Instructions
 

  • Place the olive oil in a large skillet over medium heat.
  • Add the onion and garlic.
  • Cook until tender about 5 minutes.
  • Remove from the heat.
  • Add the ham and allow to cool for about 15 minutes.
  • Stir in 1/2 C of the Parmesan cheese.
  • Cook the pasta according to the directions on the box.
  • Drain and allow to cool.
  • Place the butter in a large saucepan over medium high heat.
  • Cook until butter becomes foamy looking.
  • Carefully stir in the flour.
  • Cook 3 minutes until it begins to bubble.
  • Be sure to stir continuously so the flour doesn't burn.
  • Carefully pour in the milk.
  • Stir continuously until the sauce begins to thicken.
  • Stir in the Swiss cheese until smooth.
  • Place 1/4 of the cheese sauce into the ham mixture and stir.
  • Fill each shell with the ham mixture.
  • Place enough cheese sauce to cover the bottom of a large glass baking dish.
  • Place the shells in the cheese sauce.
  • Pour the rest of the cheese sauce over the top of the pasta shells.
  • Place in the refrigerator to cool.
  • Once cool wrap with the freezer wrap and freeze for up to 2 months.
  • When ready to cook thaw the dish overnight in the refrigerator.
  • Uncover and cover with the 1/2 grated Parmesan cheese.
  • Preheat oven to 350 degrees.
  • Bake casserole for 1 hour or until heated completely through.

 

March 23, 2014

Frozen Creamy Broccoli

 

Frozen Creamy Broccoli Photo

Frozen Creamy Broccoli

Florence
Course Side
Cuisine American

Ingredients
  

  • 2 lbs fresh broccoli cut into 2 in pieces
  • 1 Cup water
  • 1/2 teaspoon Salt
  • 1 small onion chopped
  • 1 4 oz can mushrooms, drained
  • 3 Tablespoon butter or margarine
  • 1 8 oz can sliced water chestnuts, drained
  • 1 10.5 oz can cream of mushroom soup
  • 1/2 lb Velveeta cheese cubed
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 Cup shredded cheddar cheese
  • Freezer containers

Instructions
 

  • Place the water in a large saucepan and add the salt.
  • Bring to a rapid boil and add the broccoli.
  • Steam for 6 minutes and drain well when finished.
  • Place the butter in a large skillet over medium heat.
  • Let the butter completely melt.
  • Add the onion and mushrooms.
  • Cook until the onion becomes tender about 5 minutes and drain well.
  • Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
  • In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
  • Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
  • When smooth add the garlic salt and pepper.
  • Stir well.
  • Pour over the broccoli.
  • Allow the mixture to cool to room temperature.
  • Place mixture into freezer containers.
  • Freeze for up to 1 month.
  • When ready to bake place in the refrigerator to thaw overnight.
  • Preheat oven to 350°F
  • Lightly spray a 2 qt casserole with a non stick cooking spray.
  • Place the broccoli mixture in the casserole dish.
  • Bake 30 minutes.
  • Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.

March 22, 2014

Andouille Cajun Rice Casserole

 

Andouille Cajun Rice Casserole Photo

Andouille Cajun Rice Casserole

Florence
Course Main
Cuisine Southern
Servings 6

Ingredients
  

  • 1/2 lb Andouille sausage
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon hot sauce
  • 1 teaspoon Worcestershire if you are allergic to fish do not put this in
  • 1/2 cup tomato puree
  • 1 can 14.5 oz diced tomatoes
  • 4 cups cooked brown rice
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green bell pepper
  • 1/4 cup finely chopped onion

Instructions
 

  • Put sausage on broiler pan and broil just until slightly crisp, turning to cook evenly. Remove and set aside.
  • Preheat oven to 350°F. Use 2 quart Casserole Dish.
  • Put remaining ingredients in a large bowl and stir to combine.
  • Cut andouille sausage into 1/2 inch circles, then add to the other ingredients and toss to combine.
  • Turn mixture into a casserole dish, cover, then put in preheated oven and bake for 20 to 25 minutes or until bubbly hot.
  • Remove and let stand for 5 minutes before uncovering to serve.

 

March 8, 2014

5 Quick and Frugal Breakfast Ideas

It is the first meal we eat when we get up in the morning. After a long night of sleep, we can’t do without it if we want to get our bodies going. No, I’m not talking about coffee. I’m referring to breakfast. Here are some ideas for breakfast that don’t require a drive-thru window.

1.  Have a piece of casserole. It takes time to cook eggs and bacon for breakfast. No one wants to ruin their clothes with the mess it can create. On Sunday night, get breakfast done early. Put together a casserole using your favorite ingredients. Fewer eggs are needed in a casserole than when frying or scrambling them for breakfast each morning. Depending on the size of your family, the casserole may last two to three mornings.

2.  Yogurt. Yogurt is a healthy and economical breakfast choice. When you are eating on the run, grab a container of yogurt and some dried or fresh fruit. Cutting up fruit on top of the yogurt adds carbohydrates to fuel you for the morning in addition to the calcium and protein in the yogurt itself.

3.  Breakfast shake. This is even quicker and can be ingested while driving without taking your eyes off the road or both hands off the wheel. Put together some frozen fruit favorites, ice cubes, frozen yogurt, and unsweetened juice in a blender. Pour into Styrofoam cups to keep it cold. Everyone can grab a cup on the way out the door. The nutritional effect is about the same as yogurt, but without the spoon.

4.  Pigs in a blanket. This is the homemade version. Whip up a batch of pancakes and freeze them in short stacks of three. A package or two of frozen link sausage is needed to create this quick and economical meal idea. Thaw out a stack of pancakes. Heat up three sausages in the microwave. Wrap a pancake around each sausage. Voila! You’ve got an instant pig in a blanket. Eat it as you watch the last of your favorite morning show or as you walk to the bus stop. It can be eaten in the car without too much fuss or mess. For a sweeter taste and less mess, add a little maple syrup or honey to the batter when making the pancakes.

5.  Breakfast sandwiches. In the evening, while you are getting things ready for the next day, grill up a few breakfast sandwiches. Choose whatever you like: turkey slices, ham slices, cheese, tomato, bacon, etc. When the sandwich cools, cut it into bite size pieces and put it in a container. In the morning, just grab a container; pop it into the microwave for fifteen or twenty seconds and breakfast is served.

These breakfast ideas are time saving and money-saving too. They make use of items you buy normally and also whatever you have around the house to create delicious fare for a morning rush. No more excuses for skipping breakfast or swinging into the fast food restaurant every morning. 

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