1 1/2 cups milk
1/2 cup biscuit/baking mix
1/2 cup butter, melted
1/8 teaspoon pepper
6 bacon strips, cooked and crumbled (optional)
1 cup shredded cheese
1 1/2 cups chopped broccoli
In a mixing bowl, combine the eggs, milk, biscuit mix, butter and pepper. Mix until blended. Transfer to a greased 9-in. pie plate. Sprinkle with broccoli, cheese and bacon (if using); lightly press down into batter. Bake, uncovered, at 350 degrees F for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
This is an awesome breakfast treat to whip up and each throughout the week or to enjoy over the weekend! it’s so easy and so tasty! enjoy!
Broiled Parmesan Tilapia
1/2 cup grated parmesan cheese
1/4 cup butter, softened
4 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/2 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 lbs tilapia filets
Set oven to broiler heat. Line with foil and grease the foil slightly. In a small bowl mix together parmesan cheese, butter, mayo, lemon juice and set aside. Arrange the fillets in a single layer on the prepared pan. Broil a few inches from the heat for about 4-5 minutes. Turn the fish over and broil a couple minutes more. Remove from oven and cover them with the Parmesan mixture on the top side only. Return to oven and broil for about 3-4 minutes more or until the topping is browned and the fish flakes easily.
Tuscan Tomato Soup
recipe from http://ourrecipeclub.blogspot.com
3 tablespoons olive oil
2 large onions, chopped
5 cups diced and seeded tomatoes (or you can use 3 14 oz. cans drained diced tomatoes)
2 cups chicken stock
1 1/2 cups whipping cream
1 cup basil pesto
salt and pepper, to taste
Heat oil in a medium large soup pot.
Add onions and cook over medium-low heat until completely translucent.
Add tomatoes and bring to a simmer.
Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.
Add whipping cream. Add pesto.
Blend to desired consistency with hand blender, food processor or blender.
Adjust seasoning with salt and pepper.
*Garnish with shaved Parmesan cheese and homemade sour dough croutons!
** recipe makes 1 gallon of soup
This recipe was delicious – the perfect soup for a cold day! I did make the change of using less whipping cream than the recipe called for… a tad healthier! I will definitely be making this again, soon!
Posted in soups
Since Sprinkles has moved into my work neighborhood, they’ve quickly become my favorite cupcake shop. But, last week when I had a few events to go to, I wanted to make my own instead of just picking up dozens. I had the Sprinkles mixes for vanilla and red velvet, and they each just called for a couple extra ingredients. I also made the icings from scratch – my first time ever! The vanilla had a vanilla buttercream icing, and the red velvet had cream cheese buttercream. The vanilla was delicious, and I even had co-workers track me down to ask if they were getting any of the cupcakes (Sorry – next time!). The red velvet was a little disappointing, but I will definitely be making more of the vanilla.
These Lasagna Rolls come from a recipe I had wanted to try for literally months. There is no need to wait though! These are so easy, so simple, and so customizable! While I followed the basic recipe that only included a filling made of ricotta, some marinara sauce, and a little spinach, your version could include extra vegetables or meats such as sausage or pepperoni. Next time I’ll pump up the veggie power!
Cheesy Lasagna Rolls with Spinach and Ricotta
a Whole Foods recipe
1/2 lb (8 – 10) uncooked lasagna noodles
1 cup ricotta cheese
1 1/2 cups prepared marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzerella
Preheat oven to 400 degrees. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.
Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 – 25 minutes.
I had never had polenta before, despite one of my good friends raving about its versatility. While her favorite way to make it comes via the already prepared tube, then sliced and grilled, i chose to try this recipe as my first polenta experience.
I was pleasantly surprised by the ease of this recipe. There is no reason to be scared of polenta! As usual, I added more cheese than the recipe. Feel free to follow my lead!
adapted from a Real Simple recipe
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 cup instant polenta
4 cups water
1/2 cup parmesan cheese
2 tablespoons unsalted butter
Bring water to a boil on stove, add salt. Stirring constantly, add in the polenta. Cook, stirring constantly, until polenta thickens, about 3 minutes. Remove from heat and stir in Parmesan, black pepper and butter. Cover and set aside until butter melts. Stir once more before serving.