Daily Cooking Recipes Let Me Make Cooking Easy

July 6, 2014

Italian Breakfast Casseroles

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

Italian Breakfast Casseroles

Florence
Print Recipe
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.

March 24, 2014

Viva Verde Roasted Pepper Rice Pot

Filed under: Budget Friendly Rice Dishes,Rice,Vegetarian — Tags: , , , , , , , — Chef @ 8:00 am

 

Viva Verde Roasted Pepper Rice Pot Photo

Viva Verde Roasted Pepper Rice Pot

Florence
Print Recipe Pin Recipe
Course Side
Cuisine American
Servings 6

Ingredients
  

  • 4 large bell peppers
  • 4 cups chicken stock divided
  • 1 cup fresh chopped parsley
  • 1/2 cup chopped onion
  • 1 garlic clove
  • 1 teaspoon kosher or sea salt
  • 1/8 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 cups uncooked long grain white rice or brown rice

Instructions
 

  • Heat oven to 400°F
  • Lightly coat whole bell peppers with olive oil then place on a baking sheet.
  • Roast until softened and slightly charred, then remove from oven.
  • Place in a heat resistant bowl and cover with plastic wrap and let sit to sweat off the skins.
  • Remove and discard the skins, stems, seeds, and membranes.
  • Place the cleaned peppers in a blender or food processor with 2 cups of the chicken stock and pulse until blended well.
  • Add in the parsley, onions, garlic, salt, and pepper a little at a time, pulsing in between until the mixture is a smooth puree consistency.
  • Set aside.
  • In a big pot over medium heat, add the olive oil and rice, stirring to coat the rice well with the oil; continue stirring the rice in the oil for about 2 minutes until warmed through, then add the pureed green pepper mixture to the rice in the pot, turn heat down to low and simmer gently for 5 minutes, stirring occasionally.
  • Get out a small saucepan and heat the remaining 2 cups of chicken stock until just boiling, then pour the hot chicken stock into the big pot with rice and stir gently to combine.
  • Bring the mixture to a boil, then immediately turn heat to very low, cover the pot and simmer gently for 20 minutes or until rice is tender and all the liquid is absorbed.
  • Fluff the rice with a fork and serve hot.

March 14, 2014

Fettuccine Alfredo

Filed under: Cheese,Cooking Recipes,Macaroni,Main Dishes,Staff Favorites — Tags: , , , , — Chef @ 8:00 am

This is one of my family favorites.  They are always begging me to make it.  It is quick and easy to make and it is always a hit.  I usually server this with Italian Sausages and Garlic Bread.

 

Fettuccine Alfredo

Florence
Print Recipe
Course Main
Cuisine Italian

Ingredients
  

  • 16 oz pkg of Fettuccine Pasta
  • 1/2 cup Butter
  • 2 cups Heavy Whipping Cream
  • 1 cup freshly grated Parmesan Cheese
  • 1 tsp. Sea Salt or Kosher Salt
  • 1/2 tsp. Freshly Ground Black Pepper

Instructions
 

  • Cook pasta according to package directions.
  • While pasta is cooking, melt butter in large skillet.
  • Add cream, salt and pepper.
  • Bring to a boil and simmer for a few minutes uncovered to reduce and thicken.
  • Remove from heat and add Parmesan Cheese.
  • Add Pasta & toss to mix. Serve immediately.
  • Sprinkle extra Parmesan Cheese over the top, if desired.

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