Daily Cooking Recipes Let Me Make Cooking Easy

July 15, 2014

Meatball Soup

Filed under: Meats,Soups & Stews — Tags: , , , , — Chef @ 3:30 pm

Meatball Soup

Florence
Print Recipe
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 1 lb frozen meatballs thawed
  • 2 Tbsp olive oil
  • 4 cups chicken broth or stock
  • 1 can 14 oz diced tomatoes w/ green chilies
  • 6 cups fresh kale - chopped
  • sea salt and black pepper to taste
  • shredded Parmesan cheese

Instructions
 

  • In large stock pot, add in defrosted meatballs and olive oil.
  • Over medium-high heat cook meatballs until browned.
  • Add in chicken stock and tomatoes, and scrap the bottom of the pot to remove the brown bits.
  • Add the kale, stir, and bring to a boil, then reduce heat, cover pot, and slowly simmer for 20 minutes or until kale is tender.
  • Add salt and pepper to taste.
  • Sprinkle with Parmesan cheese before serving.

 

July 2, 2014

Jalapeno Poppers

Filed under: Appetizers,Staff Favorites — Tags: , , , — Chef @ 3:00 pm
jalapeno poppers full photo

Jalapeno Poppers

Florence
Print Recipe Pin Recipe
Course Appetizer
Cuisine Mexican

Ingredients
  

  • 6 large jalapeno peppers
  • 1 cup Monterey jack cheese
  • 4 strips bacon
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 cup bread crumbs
  • oil for frying

Instructions
 

  • Cut up bacon in to small pieces and cook.
  • Drain excess grease on paper towel.
  • Cool bacon.
  • Mix together cheese & bacon.
  • **WEAR GLOVES**
  • Remove jalapenos tops and cut in half.
  • De-seed and clean them.
  • Fill jalapenos with cheese/bacon mixture.
  • jalapeno poppers filling
  • jalapeno poppers full photo
  • Put jalapenos back together.
  • Repeat until all jalapenos are full.
  • Take 3 bowls and put milk in one, flour in another and bread crumbs in last.
  • Dip jalapenos in the milk and then in the flour.
  • flouring jalapeno poppers
  • floured jalapeno poppers
  • Set aside and dry for 10 to 15 minutes.
  • Repeat until all jalapenos are done.
  • Dip jalapenos in the milk and then in the bread crumbs.
  • Set aside and dry for 10 to 15 minutes.
  • Repeat until all jalapenos are done.
  • Make sure all jalapenos are well coated in bread crumbs, if they are not repeat bread crumb coating.
  • Fry at once in hot oil, turning once and spooning oil over the uncooked places.
  • Cook until golden brown
  • Serve warm

June 22, 2014

Lasagna

Filed under: Beef,Pasta,Pork,Staff Favorites — Tags: , , , , — Chef @ 3:00 pm
lasagna photo

Lasagna

Florence
Print Recipe Pin Recipe
Course Pasta
Cuisine Italian

Ingredients
  

  • 1 lb. sweet Italian sausage
  • 1 lb. lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic crushed
  • 1 - 28 oz can crushed tomatoes
  • 2 - 6 oz cans tomato paste
  • 2 - 6.5 oz. cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese shredded
  • 3/4 cup grated Parmesan cheese

Instructions
 

  • In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
  • Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
  • Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil.
  • Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (If you prefer you can use the no cook noodles).
  • In a bowl combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375° F
  • Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
  • Arrange 6 noodles lengthwise over meat sauce.
  • Spread with one half of the ricotta cheese mixture.
  • Top with a third of mozzarella cheese.
  • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
  • Cool for 15 minutes before serving.
  • pan lasagna photo

 

May 24, 2014

Hearty Kale Bean Soup

Filed under: Cooking Recipes,Soups & Stews — Tags: , , , , — Chef @ 11:00 am

Hearty Kale Bean Soup In No Time Flat

Florence
Print Recipe
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 Tbsp olive oil
  • 2 regular carrots diced
  • 1 small onion diced
  • 1 garlic clove minced
  • 2 - 32 oz boxes chicken or vegetable broth
  • 4 cups tightly packed cleaned and chopped kale
  • 1 - 15 oz. cannellini beans drained and rinsed
  • 1/4 cup fresh shredded Parmesan cheese

Instructions
 

  • In stock pot over medium heat add olive oil, carrots and onions and cook until softened.
  • Add the garlic and stir, cook for a few minutes so garlic flavor combines.
  • Add the broth and kale to the pot, bring to a boil, reduce heat just so the soup stays at a gentle simmer and cook for 10 minutes or until kale is tender.
  • Add the beans and cook until heated through, stirring occasionally.
  • Serve hot in bowls with Parmesan cheese sprinkled over each serving.

 

April 6, 2014

Tomato Bruschetta W/ Fresh Basil

Filed under: Appetizers,Cooking Recipes — Tags: , , , , , — Chef @ 8:25 am

This is a great recipe if you are expecting guests, or you want to welcome someone to the neighborhood.  Next time someone moves in, take this over to them and you will be sure to make instant friends.  I would suggest making homemade bread to make this a sure hit.

 

April 2, 2014

Meatball Mayhem

Filed under: Beef,Quick and Easy - Freeze and Reheat — Tags: , , , , , — Chef @ 8:00 am

 

Meatball Mayham

Meatball Mayhem

Florence
Print Recipe Pin Recipe
Course Entree
Cuisine American

Ingredients
  

  • 1/2 lb ground chuck
  • 1/2 lb ground pork
  • 1 1/2 Cups shredded Swiss cheese divided
  • 1 egg slightly beaten
  • 1 small onion chopped
  • 1 teaspoon celery salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3 Cups cooked rice divided
  • 1 10 oz can cream of mushroom soup
  • 3/4 Cup milk
  • 3 garlic cloves minced
  • 1/2 Cup grated Parmesan cheese
  • Aluminum foil
  • Freezer wrap

Instructions
 

  • Place the ground chuck and ground pork into a large mixing bowl.
  • Add the egg, onion, celery salt, nutmeg and allspice.
  • Sprinkle in 1/2 C of the Swiss cheese and 1 C of the cooked rice.
  • Mix together well with your hands.
  • Form into meatballs.
  • Preheat the oven to 350 degrees.
  • Place the meatballs in a large baking dish.
  • Bake 25 minutes or until browned.
  • Place meatballs in the refrigerator for fast cooling.
  • In a large mixing bowl combine the remaining Swiss cheese, the soup and milk.
  • Add the garlic, Parmesan cheese and the remaining cooked rice.
  • Mix all together well.
  • Line a baking dish with aluminum foil.
  • Pour the Swiss cheese mixture into the prepared baking dish.
  • Place the cooled meatballs into the mixture.
  • Cover with freezer wrap and freeze for up to 3 months.
  • To reheat place casserole in the refrigerator overnight to thaw.
  • Preheat oven to 350 degrees.
  • Bake 45 minutes or until hot.

March 15, 2014

Spaghetti Carbonara

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

 

Spaghetti Carbonara

Florence
Print Recipe
Course Main
Cuisine Italian
Servings 8

Ingredients
  

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon diced
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 clove garlic minced
  • 1/4 cup dry white wine optional
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese

Instructions
 

  • In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  • Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  • Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  • Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

 

February 11, 2014

Summer Lasagna

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

 

Summer Lasagna

Florence
Print Recipe
Course Main
Cuisine Italian

Ingredients
  

  • 1 - 8 oz can tomato sauce
  • 1/4 teaspoon basil leaves
  • 1/8 teaspoon fresh ground pepper
  • 1 cup ricotta cheese
  • 1 teaspoon parsley
  • 1 large tomato
  • 1 medium chopped onion
  • 1/4 teaspoon salt -- optional
  • 1/4 teaspoon oregano leaves
  • 1/2 cup shredded mozzarella cheese
  • 3 medium zucchini -- approximately 9 inches
  • 2 tablespoons grated Parmesan cheese

Instructions
 

  • Preheat oven to 375°F
  • Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl.
  • Set aside.
  • In medium bowl, combine ricotta, mozzarella and parsley
  • Set aside
  • Slice zucchini lengthwise into strips (making it look like strips of lasagna noodles)
  • Arrange zucchini in 8x8 baking pan.
  • Layer 4 to 6 of the strips in the bottom of baking dish
  • Reserve 6 strips for second layer
  • Spread ricotta mixture over zucchini
  • Layer with sliced tomatoes
  • Spread half of tomato sauce mixture over tomatoes; top with zucchini slices
  • Pour remaining sauce over zucchini and sprinkle with Parmesan
  • Bake for 15 minutes.
  • Drain any excess juice from the lasagna.
  • Bake for another 15 minutes or until zucchini is tender.

January 18, 2010

Black Bean Lasagna

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

 

Black Bean Lasagna

Florence
Print Recipe
Course Pasta
Cuisine American

Ingredients
  

  • 1 cup onions -- chopped
  • 3 cloves garlic -- minced
  • 2 cups mushroom -- sliced
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/4 cup parsley -- chopped
  • 1/2 cup tomato juice
  • 1 cup black beans -- drained and rinsed
  • 3 cups tomato -- chopped
  • 2 tablespoons tomato paste
  • 12 ounces lasagna noodles -- cooked
  • 3 cups ricotta cheese part skim milk
  • 1/2 cup mozzarella chesse
  • 1/4 cup Parmesan cheese

Instructions
 

  • Saute onions, garlic, and mushrooms over medium heat until they are lightly browned. Use a small amount of olive oil if desired.
  • Stir in herbs
  • Add Tomato Juice, and cook for 10 to 15 Minutes.
  • Add Beans, tomatoes, and tomato paste.
  • Reduce heat and simmer for approximately 15 minutes.
  • Grease Pan.
  • Put down layer of noodles in a 9 x 13 baking dish, top with a layer of black-bean sauce, layer of ricotta cheese.
  • Repeat
  • Pre-Heat oven to 375°F
  • Top with Parmesan cheese, bake for 20 to 30 minutes, and let stand 15 minutes before serving.

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