Greek Spinach Frittata

Greek Spinach Frittata

Ingredients

12 large eggs
¼ cup olive oil
16 oz frozen spinach defrosted, raw or canned, and drained
1 onion finely dices
1 teaspoon dried oregano
1 garlic clove minced
2 plum tomatoes, cut into thin slices
½ cup crumbled feta cheese

Directions

Heat the broiler.
In a large mixing bowl beat the eggs. Add the spinach, onion, garlic, and oregano. Mix well.
Heat the oil in an omelet pan. Pour in the egg mixture and cook until set, lifting the edges and letting the eggs run under the omelet. Top the egg mixture with sliced tomatoes, and fetta cheese. Place the pan under the broiler and cook for 2-3 minutes until the top is no longer runnung and beginning to brown.
Serve with pita bread and Tzatziki Sauce.

Originally posted at Jovina Cooks Italian

AIR FRYER BONE-IN BREADED PORK CHOPS

AIR FRYER BONE-IN BREADED PORK CHOPS

Looking to save on calories but love fried pork chops. The air-fryer method of cooking sill does that for you.. I was amazed at how crispy the chops were, yet the meat was moist. Delicious.

Ingredients

2 bone-in pork chops, center-cut (thin OR thick)
2 tablespoons mayonnaise
1teaspoon dried Italian seasoning
1 cup Italian flavored Pablo crumbs
½ teaspoon salt

Directions
Preheat your air fryer to 400 degrees F and spray the basket with cooking spray.

Trim any fat on the pork chops as needed. Sprinkle the chops with salt. Spread the mayonnaise over all sides of the chops. Sprinkle with the Italian seasoning. Press on the panko crumbs. Refrigerate for several hours, if you have time.

Place breaded pork chops into the air fryer in one layer and cook for 8 to 10 minutes, carefully flipping halfway through cooking. If cooking thicker pork chops, cook for 14-15 minutes.
Remove pork chops from the air fryer and serve with your favorite sides.

My Sides:

 

Eggplant Parmesan

This is not a dish that can be prepared quickly, but with some of my make-ahead tips, you can enjoy this entrée for dinner and have several leftovers for future use without spending all day in the kitchen. Eggplant freezes very well in all stages of its preparation. Additionally, I do not fry the eggplant, but bake it in the oven to reduce the calories.

For each one pound of eggplant, you will need:

1 pound eggplant, peeled
1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters) or egg whites
1 cup Italian style bread crumbs
½ cup freshly grated Parmigiano-Reggiano
Directions

Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.

Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.

Place the egg substitute in one shallow dish and the bread crumbs mixed with the cheese in another.

Dip the eggplant slices into the egg substitute, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.

To assemble the casserole, you will need:

Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.

Preheat the oven to 375 °F.

2 ½ cups Marinara sauce (see recipe above)
8 ounces shredded mozzarella cheese
1 recipe breaded and baked eggplant
Directions

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and sprinkle with half of the cheese. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.

Sauteed Green Beans And Onions

Ingredients

1 pound green beans trimmed and cut in half
2 tablespoons olive oil
1 small onion thinly sliced
Salt and pepper to taste

Directions

In a large skillet, place beans and cover with water. Bring water to a boil. Boil green beans for five minutes, then strain and set aside.
Add oil. add sliced onions. Cook for 3-4 minutes, or until onions are lightly browned and begin to turn translucent.

Add green beans to sauté pan, stirring to combine. Cook for one additional minute before removing from heat. Season with salt and pepper to taste, then serve immediately.

Originally posted at Jovina Cooks Italian

Soup and Quiche For Dinner

 

Lentil Vegetable Soup

Serves 6 to 8

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 large Yukon gold potato, peeled and diced
3 carrots, peeled and chopped
3 celery stalks, peeled and chopped
3 garlic cloves, minced (1 tablespoon)
1 tablespoon coarse salt
2 teaspoons Greek seasoning
1 1/2 cups lentils
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 cups chicken broth or vegetable broth
4 cups water, plus more if needed

Directions

Heat a large soup pot over high heat and swirl in the olive oil. Add the vegetables, garlic, and 1 teaspoon of salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add broth, water, and seasoning. Bring to a boil. Reduce the heat to low, add the lentils. Stir well and cover the pan. Cook for 20 to 30 minutes u til the lentils are soft and creamy. Serve hot in soup bowls.

Spinach and Roasted Red Pepper Quiche

Ingredients

1 prepared 9-inch pie crust
1 tablespoon olive oil
½ a large sweet onion, diced
1 red bell pepper, diced
1 cup cooked spinach
1/4 teaspoon dried thyme
3 large eggs
1 cup heavy creak
2 cups shredded gruyere cheese

Directions

Preheat the oven to 375 degrees F.
Heat the oil in a small skillet and saute the onion and pepper until tender and soft/ Stir in the thyme. Set aside to cool.
In a mixing bowl combine the spinach, eggs, and cream.
Spread the pastry on a 9-inch pie plate and crimp the edges.
Spread 1 cup of cheese in the bottom of the crust. Top with the onion and peppers. Pour the egg mixture over the vegetables. Sprinkle with the remaining cheese. Place the pie plate on a baking sheet and bake for 45 minutes.

Originally posted at Jovina Cooks Italian

Basil Pasta with Lemon Garlic Butter Sauce

This delicious recipe features all the classic ingredients that you would expect in a Basil Pasta – lots of fresh basil leaves, Parmesan cheese, pine nuts, butter, garlic, and fresh lemon.  It’s an easy and quick recipe that requires only 7 ingredients and 30 minutes of your time!  This meatless pasta dish is perfect in the Summer or whenever you have an abundance of fresh basil.  The recipe uses basic everyday ingredients and is perfect for family meals.

basil pasta with lemon garlic butter sauce on a white plate

Refreshing, meatless pasta

This recipe has no cream, no heavy cream, no half-and-half.  Yet, this basil pasta is packed with flavor thanks to several simple yet flavorful ingredients.  First, thinly sliced lemon is cooked with butter and a lot of garlic to release the delicious lemon juice infused with pan-roasted garlic.   Now, you have a delicious lemon garlic butter sauce!  Then, cooked bow-tie pasta, freshly grated Parmesan cheese, cracked black pepper, and chopped fresh basil are all added in and combined with lemon garlic butter sauce.  The final touches include even more chopped fresh basil (did I say this pasta had lots of basil?!) and toasted pine nuts.

If you enjoy pasta recipes that use fresh basil, you will love this chicken basil pesto pasta with roasted tomatoes and pine nuts and chicken basil pesto pasta with mushrooms.

Simple and easy to make

This basil pasta features only 7 ingredients (not counting salt and pepper).  The recipe uses basic everyday ingredients and is perfect for family meals. There is no complicated cream sauce involved.  Just butter, lots of garlic, fresh lemon juice from lemon slices, and freshly grated Parmesan cheese – that’s what coats the pasta and brings so much flavor to this dish.  Add in a lot of fresh basil and toasted pine nuts, and you have a delicious simple pasta.  It looks beautiful and sophisticated yet takes only 30 minutes of your time!

basil pasta with lemon garlic butter sauce in a cast iron skillet

Ingredients

  • Salted butter.  Since there is no other sauce involved in this basil pasta, go generous with the butter.  The recipe calls for 6 tablespoons, and you might want to use a little bit more extra if you like.  Use salted, high-quality butter such as Kerrygold brand (Irish butter) – you will taste the butter quality in this recipe!
  • Garlic.  Go bold with garlic.  It’s so good for you!  I used 6 cloves of it and could’ve used even more.  Cook the garlic in butter just until garlic browns but not burns.
  • Lemon.  I prefer to use Meyer lemon.  It’s less acidic with still a very lemony flavor.  Use only ½ of the lemon and slice it very thinly before adding to the skillet.
  • Pasta.  To make it easy for the butter and the grated Parmesan cheese to coat the pasta, use short pasta, such as farfalle (bow-tie pasta).  You can also use fusilli or penne.
  • Parmesan cheese.  Use a block of cheese and grate it yourself right before adding it to the pasta.  The fresher the cheese, the better the pasta will taste!
  • Pine nuts. Lightly toast the pine nuts in the preheated oven at 350 F for only 5 minutes. Watch the oven carefully – the nuts can burn quickly. Toasted pine nuts acquire a beautiful color, even stronger nutty flavor, and a subtle soft crunch. They are delicious over the basil pasta!
  • Cracked black pepper.  Use only freshly cracked black pepper that you grind yourself from the peppercorns.  You can use any color of peppercorns: black, white, green, etc.  Do not use regular pepper, it won’t taste the same.  Only use peppercorns that you grind yourself into cracked black pepper.

How to make basil pasta

Add butter, thinly sliced lemon (only half of a lemon), and minced fresh garlic to a cast-iron skillet over medium-high heat.

lemon slices and minced garlic in a cast iron skillet

Cook for about 5 minutes, stirring a couple of times, until lemon slices brown and release juices and minced garlic is browned but not burned.

cooked lemon slices and minced garlic in a cast iron skillet

Remove from heat and add 2 more tablespoons of butter until it melts.

butter, cooked lemon slices, minced garlic in a cast iron skillet

Remove lemon slices from the skillet.  Add hot, drained, and cooked pasta and stir everything well.

cooked bow tie pasta in a cast iron skillet
Add 2 more tablespoons of butter (sliced).

sliced butter on top of bow tie pasta in a cast iron skillet

Add freshly grated Parmesan cheese.

grated Parmesan cheese on top of bow tie pasta in a cast iron skillet

Stir the cheese with pasta on low-medium heat for a couple of minutes. Remove from heat. Season with salt, if desired. Add half of the fresh chopped basil to hot pasta.

chopped fresh basil on top of bow tie pasta in a cast iron skillet
When ready to serve, top the pasta with the remaining half of fresh chopped basil, toasted pine nuts, and cracked black pepper.

chopped fresh basil and toasted pine nuts on top of bow tie pasta in a cast iron skillet

What to serve with basil pasta

Other refreshing recipes

If you’re looking for more recipes where basil stars as the key ingredient, take a look at these:

basil pasta with lemon garlic butter sauce on a white plate

basil pasta with lemon garlic butter sauce

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Basil Pasta with Lemon Garlic Butter Sauce

This delicious recipe features all the classic ingredients that you would expect in a Basil Pasta – lots of fresh basil leaves, Parmesan cheese, pine nuts, butter, garlic, and fresh lemon.  It’s an easy and quick recipe that requires only 7 ingredients and 30 minutes of your time!
Course Main Course
Cuisine American, Mediterranean
Keyword basil pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 589kcal
Author Julia

Ingredients

  • 6 tablespoons salted butter divided
  • 5 cloves garlic fresh, minced
  • ½ lemon (preferably Meyer lemon) thinly sliced
  • 8 oz pasta (I used farfalle or bow-tie pasta)
  • 1 cup Parmesan cheese freshly grated
  • 4 oz fresh basil
  • ½ cup pine nuts lightly toasted
  • salt and pepper to taste (use black cracked pepper)

Instructions

  • Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons butter, thinly sliced lemon, and minced fresh garlic. Cook for about 5 minutes, stirring a couple of times, until lemon slices brown and release juices and minced garlic is browned but not burned. Remove from heat and add 2 more tablespoons of butter. Stir until it melts. Remove lemon slices from the skillet.
  • Bring a large pot of water to boil. Add pasta and cook al dente according to package instructions. Drain pasta.
  • Add hot, drained, and cooked pasta to the cast-iron skillet with butter and garlic. Stir everything well.
  • Add 2 more tablespoons of butter and grated Parmesan cheese. Stir on low-medium heat for a couple of minutes to spread out the cheese among the pasta and melt it a bit. Remove from heat. Taste and season with salt.
  • Add half of the fresh chopped basil to hot pasta and mix everything well.
  • When ready to serve, top with the remaining half of fresh chopped basil, toasted pine nuts, and cracked black pepper.

Notes

  • Lemon.  I prefer to use Meyer lemon.  It’s less acidic than regular lemons.  Use only ½ of the lemon and slice it very thinly.
  • Pine nuts. Lightly toast the pine nuts in the preheated oven at 350 F for only 5 minutes. Watch the oven carefully – the nuts can burn quickly. 
  • Cracked black pepper.  Use only freshly cracked black pepper that you grind yourself from the peppercorns.  You can use any color of peppercorns: black, white, green, etc.  Do not use regular pepper, it won’t taste the same.  

Nutrition

Calories: 589kcal | Carbohydrates: 49g | Protein: 20g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 556mg | Potassium: 373mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2224IU | Vitamin C: 14mg | Calcium: 376mg | Iron: 3mg

The post Basil Pasta with Lemon Garlic Butter Sauce appeared first on Julia’s Album.

Originally posted at Julias

The Most Delicious Sausage Monterey Jack Soufflé

The Most Delicious Sausage Monterey Jack Soufflé

Cheese soufflé made from 4 different cheeses, sausage and eggs makes the best breakfast casserole of all time! I love it so much and keep going back for more!

Well, I don’t even know what I need to say about this one other than, it’s pure cheese, folks, and I’m not talking about my jokes. Ohhhhh, whomp whomp. Haha, I couldn’t help it. 

This is a very old recipe from my family that for once isn’t my mom’s. In fact, I’m not even sure if she makes it at all. But we eat it when we visit my aunt and when I say eat it, I mean, DEVOUR IT.

A serving of sausage Monterey Jack souffle. It is light and spongey with bits of sausage and melted cheese.

I know, it looks unassuming and no, I don’t have any idea how I’ll convince you to try it, but you must. You really, really must, because it is the most melt in your mouth breakfast casserole you’ll ever consume. And best of all, you can easily change it to your own liking. Pepper jack cheese? Great idea. Bacon or ham? Bring it on. 

This is going in your recipe box, and you’ll be making it until the cows come home. Or so my ancestors would have said. 

A casserole dish of sausage Monterey Jack soufflé. It is yellow and has bits of sausage and melted cheese.

What Ingredients Are Needed for a Cheese Soufflé?

You’ll be hitting your cheese and dairy sections at the grocery store for this one! For the cheeses, I like to buy them in bricks and grate it on my own. They melt together so much better than the pre-shredded cheese. And you know I always go with Tillamook! Here is your grocery list:

  • Sausage
  • Monterey Jack Cheese
  • Cheddar Cheese (sharp)
  • Mozzarella Cheese
  • Milk
  • Flour
  • Cottage Cheese (full fat, low fat or fat free all work great)
  • Eggs
  • Butter
  • Green Chiles

The measurements for each ingredient can be found in the recipe card below.

A serving of sausage Monterey Jack souffle. It is cheesy and light and fluffy with a bite removed from the corner with a fork that is in the foreground..

How to Make a Cheese Soufflé

The steps for making a breakfast cheese soufflé are few and simple. It only takes about 10 minutes to prep and then 50 minutes to bake. Here are the basic steps:

  • Spread half of the melted butter in your baking dish and be sure to brush the sides with the butter as well.
  • Combine all the ingredients (including the remaining butter) in a large bowl and stir it well.
  • Pour into the prepared baking dish.
  • Bake. It should be golden and a knife poked in the middle comes out clean.

The instructions can also be found in the recipe card down below.

Possible Variations

It really doesn’t get better or more cheesy than this! As I mentioned earlier, it’s totally customizable to your liking. You can swap the protein or omit it, change the cheese, or throw in some of your favorite add-ins.

Protein: bacon, ham, steak

Cheese: pepper jack & cheddar, monterey jack and swiss, really any combination of a good grate-able cheese would work great

Add-ins: mushrooms, peppers, onions, spinach – be sure all are sauteed beforehand, you don’t want to add any extra moisture

A serving of sausage Monterey Jack souffle. It is cheesy and light with bits of sausage in it.

What is a Soufflé?

A soufflé is a baked egg-based dish that originated in France. Depending on what is added to it, it can be either sweet or savory. 

Can Monterey Jack Soufflé Be Made Ahead?

You can make the soufflé, cover it and store it in the refrigerator until ready to bake for up to a day ahead of time.

You can also bake it and cool it completely. Then cover with foil and store in the refrigerator until ready to heat and serve. See section below for reheating instructions.

A casserole dish of sausage, cheese soufflé. The soufflé is yellow with bits of sausage and melted cheese. There are a few parsley leaves scattered on top.

How Do You Reheat Breakfast Casserole?

Heat oven to 375. Cover casserole with foil and heat for 30 minutes.

How Long Will Cheese Soufflé Keep?

Soufflé will keep in the refrigerator for 2-3 days.

What to Eat with Cheese Soufflé?

If you’re like me, savory breakfast casseroles should always be eaten with some good salsa. We have a few homemade salsas that would be great with this recipe:

I also like to balance a savory breakfast with a little something sweet. A good muffin or smoothie just makes my soul happy!

You could also keep it really simple with a banana or some fresh berries!

A serving of Sausage, Monterey Jack souffle. It is cheesey and fluffy ad has bits of sausage in it. A fork is near the plate.

Cheese cheese and more cheese! This might be the most cheese used in any of my recipes. I’ll have to investigate. That being said, that should be enough reason for anyone to give this breakfast cheese soufflé a try! Then you have to leave a comments telling me how many servings you had!

 

More Savory Breakfast Recipes: 

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A serving of sausage Monterey Jack souffle. It is cheesy and light and fluffy.

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The Most Delicious Monterey Jack Soufflé

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Course Breakfast
Cuisine American
Keyword cheese, sausage
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 517kcal
Author Sweet Basil

Ingredients

  • 1 Pound Sausage cooked (or bacon, chopped, or ham, diced)
  • 2 Cups Monterey Jack Cheese shredded *see note
  • 3 Cups Cheddar Cheese sharp, shredded
  • 1 Cup Mozzarella Cheese shredded
  • 1/2 Cup Milk
  • 1 1/2 Cups Flour
  • 1 1/2 Cups Cottage cheese
  • 9 Eggs lightly beaten
  • 1/3 Cup Butter melted
  • 1 Can Green Chiles small, diced

Instructions

  • Spread 1/2 of the melted butter in a 9×13 pan. (be sure to cover sides too)
  • In a large bowl, combine the remaining ingredients and stir well.
  • Pour into a 9×13 pan.
  • Bake at 375 for 50 minutes or until golden and knife inserted comes out clean.

Notes

*Note  Try using different cheese combinations like pepper jack and cheddar, for example

to reheat, cover with foil and reheat in a 375 degree oven for about 30 minutes

Nutrition

Serving: 1cup | Calories: 517kcal | Carbohydrates: 16g | Protein: 29g | Fat: 37g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 858mg | Potassium: 250mg | Fiber: 1g | Sugar: 3g | Vitamin A: 911IU | Vitamin C: 3mg | Calcium: 452mg | Iron: 2mg

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READ: The Most Delicious Sausage Monterey Jack Soufflé

Originally posted at Oh Sweet Basil

Spinach Pasta With Summer Vegetables

Spinach Pasta

Serve with garlic bread

Ingredients

8 oz spinach spaghetti or regular spaghetti
¼ cup olive oil2 garlic cloves, minced
1 small red onion, sliced
1 large zucchini, quartered and sliced
3 plum tomatoes, diced
½ teaspoon dried Italian seasoning
¼ teaspoon red pepper flakes
Salt to taste
8 oz jar pitted Kalamata Olives, drained
1 ½ cups grated Parmesan cheese

Directions

Heat the oil in a skillet and add the onion and zucchini. Saute until soft, about 10 minutes. Add the garlic, Italian seasoning, red pepper flakes, and tomatoes. Stir well and add salt to taste. Cook until the tomatoes soften, about 5 minutes. Stir in the olives and keep warm.

Cook the spaghetti al dente and drain, reserving ½ cup of pasta water.

Add the sauce to the drained pasta along with the pasta water and cheese. Stir well and serve in individual pasta bowls with garlic bread.

Originally posted at Jovina Cooks Italian

Using Up The Corn

 

Summertime Corn Chowder

For the corn stock ingredients

12 corn cobs (corn kernels removed and set aside for the chowder)
2 chive stalks
2 stems fresh parsley
2 stems fresh thyme
1 bay leaf

Directions

Put corn cobs, chives, parsley, thyme, bay leaf, and cold water to cover in a large pot and bring to a boil over high heat.

Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids, and measure the broth.

If you do not have 6 cups add water to make the 6 cups. Set aside the broth.

For the chowder ingredients

2 tablespoons butter
2 leeks, white and light green sections, chopped
3 celery stalks, cut into 1/2-inch dice
3 carrots, diced
1 bell pepper, stemmed, seeded, and cut into 1/2-inch dice
1 jalapeno pepper, finely diced
1 lb potatoes, peeled and diced
6 cups fresh corn kernels, divided
1 sprig of fresh thyme
1 teaspoon chili powder
1 cup half-and-half or evaporated milk
6 cups corn stock or vegetable broth if you don’t make the corn stock
Kosher salt and black pepper to taste
Grated cheddar cheese, chopped chives, or crumbled bacon, for garnish

Directions

Heat the butter in a Dutch oven or large soup pot.

Add the leeks, celery, carrots, bell pepper, jalapeno, and potatoes to the pot and saute for ten minutes until soft.

Add 3 cups of corn, the 6 cups of corn stock, chili powder, and thyme.

Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.

Take the pot off the heat and puree the contents with an immersion blender.

Add the half and half, salt and pepper to taste, and the remaining 3 cups of corn.

Return the pot to heat and simmer the soup for about 30 minutes.

Corn Griddle Cakes

Ingredients

1 ½ cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar or sugar substitute
1 ½ cups buttermilk
2 eggs, lightly beaten
6 tablespoons melted butter, plus more for greasing the griddle
3 cups freshly shucked corn kernels, from about 4 ears
1 small jalapeño chile, finely chopped, or to taste
3 tablespoons finely sliced scallions
Salsa or Sour Cream, for serving

Directions

Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, and 6 tablespoons melted butter. Add buttermilk mixture to the cornmeal mixture and mix briefly with a wooden spoon or whisk to obtain a thick batter. Add corn kernels, jalapeño, and scallions and stir to combine.

Set griddle or large cast-iron pan over medium heat. When the griddle is hot, grease lightly with butter, using a folded paper towel or pastry brush. Spoon 1/4 cup batter onto the griddle. Adjust heat as necessary to keep griddle cakes from browning too quickly. Cook for about 1 1/2 minutes, then carefully flip with a spatula and cook for another 1 1/2 minutes.
Serve immediately as soon as griddle cakes are ready or keep warm in a low oven until all the batter is used. To serve, put 3 griddle cakes on a plate. Top with a generous spoonful of salsa or sour cream.

Originally posted at Jovina Cooks Italian

Sometimes Simple Is Best

Pizza Margarita

Marinara Pizza Sauce

1 cup Italian crushed tomatoes
1 tablespoon extra virgin olive oil
1 garlic clove, thinly sliced
¼ teaspoon red pepper flakes
1/2 dried Italian seasoning
Salt and black pepper

Dough

1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil

Topping

½ cup grated Parmesan cheese
12 oz sliced fresh mozzarella
A large handful of fresh basil leaves
Olive oil

Directions

For the dough

Combine all the ingredients for the dough in the large bowl of an electric mixer and with Cthe paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes. Place in a greased bowl, cover, and let rise until doubled.

For an overnight rise: Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight. When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza.

Turn the oven to 450 degrees F and let the oven heat for 30 minutes.

For the sauce

Combine the sauce ingredients in a mixing bowl

For the pizza

Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.

Brush the dough lightly with olive oil.
Spread the tomato sauce evenly over the dough leaving a ½-inch border. Sprinkle the Parmesan cheese over the sauce,

Bake the pizza on the bottom rack of the oven for 15 minutes. Remove the pizza from the oven and cover the baked dough with fresh mozzarella slices and basil leaves.

Bake 8-10 minutes until the cheese has melted and the crust is lightly brown.

Let stand 5 minutes before slicing.

Originally posted at Jovina Cooks Italian

Vegetarian Enchiladas

Veggie Enchiladas are super healthy, super colorful, and full of flavor!

Seasoned, roasted vegetables, are wrapped in corn tortillas, covered in enchilada sauce, and baked until bubbly. Vegetarian Enchiladas are a quick and easy meatless meal that your whole family will love.

plated Veggie Enchiladas

Ingredients

VEGETABLES Veggie enchiladas are chock full of healthy veggies like cauliflower, bell pepper, and zucchini, but we seasoned them and roasted them to bring out their best flavor. Add your favorite veggies based on what you have in your fridge.

SEASONING To keep it simple we use homemade taco seasoning for the vegetables. You can use your favorite seasonings or even just salt & pepper.

TORTILLAS Corn tortillas are best for enchiladas. Be sure to heat them so they don’t crack. I heat them on the grill or directly over the flame of a gas stove for a few minutes.

CHEESE This recipe uses pepper jack cheese since it’s easily available but feel free to try different kinds of cheese like cotija!

ingredients to make Veggie Enchiladas

Variations

    • Line tortillas with fresh spinach leaves before adding the veggies for a little extra color, flavor, and nutrients!
    • We also like sautéed sliced mushrooms, diced onions, or a can of diced tomatoes, or even a can of green chilis.
    • For an extra protein boost, add a can of drained and rinsed black beans and some brown rice!
    • Veggie enchiladas are a great way to use up leftovers like other veggies, rice, or scrambled eggs.

How to Make Veggie Enchiladas

  1. Prep, season, & roaste vegetables per recipe below.
  2. Fill tortillas with roasted vegetables, place in a baking dish with a bit of enchilada sauce.
  3. Top with remaining enchilada sauce & bake.

process of cooking vegetables for filling for Veggie Enchiladas

Toppings for Enchiladas

Topping possibilities are endless!

A dollop of sour cream, some easy guacamole, some salsa, or pineapple salsa are all great options.

We like to serve vegetarian enchiladas with Cilantro Jicama Slaw for a fresh crispy side.

Veggie Enchiladas open with filling on a baking sheet

More Great Enchilada Recipes

Veggie Enchiladas baked in a casserole dish

Perfect Enchiladas Every Time

  • When making enchiladas, heat the corn tortillas before rolling so they don’t crack.
  • Cut veggies the same size so they roast at the same rate.
  • Keep leftovers covered in the refrigerator and they will last about 4 days. Enchiladas can be reheated in the microwave or oven.
  • Or, make a vegetarian enchilada soup by placing roasted vegetables in a pot with caramelized onions, salt & pepper, taco seasoning, and a can of tomato soup. Add some salsa, vegetable broth, then heat and serve with shredded cheese and tortilla chips on top!

Did you make these Veggie Enchiladas? Be sure to leave a rating and a comment below! 

 

Veggie Enchiladas on a plate

Veggie Enchiladas

These easy & cheesy enchiladas are filling, flavorful, and budget-friendly!
Course Casserole, Dinner, Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 246
Author Holly Nilsson

Ingredients

  • 2 cups enchilada sauce divided
  • 8 corn tortillas 6″ each
  • 2 cups pepper jack cheese shredded, divided
  • 2 tablespoons cilantro finely chopped

Vegetable Filling

  • 6 cups cauliflower cut into small florets
  • 1 red bell pepper diced
  • 1 small zucchini diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • ½ teaspoon black pepper

Instructions

  • Preheat oven to 450°F. Spread 1 cup enchilada sauce in the bottom of a 9×13 baking dish.
  • Combine all of the vegetable filling ingredients in a small bowl. Toss to combine.
  • Spread onto a baking sheet, roast 10 minutes. Stir and roast an additional 5-7 minutes or until vegetables are tender.
  • Place 2 tablespoons of cheese on each tortilla. Evenly divide vegetable mixture over tortillas. Roll tortillas and place seam side down in the prepared dish.
  • Top with remaining sauce. Reduce oven temperature to 375°F. Bake uncovered 20 minutes or until bubbly. Add remaining cheese and bake 5 minutes more.
  • Top with chopped cilantro.

Nutrition

Serving: 2enchiladas | Calories: 246 | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1120mg | Potassium: 296mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1889IU | Vitamin C: 50mg | Calcium: 54mg | Iron: 2mg
Veggie Enchiladas on a plate with garnish and a title
Veggie Enchiladas in a dish with a title
close up of Veggie Enchiladas on a plate with a title
adding filling to Veggie Enchiladas with plated dish and a title

Originally posted at Spend with Pennies

Company For Breakfast

Almond Cream Cheese Coffee Cakes

Makes 2 cakes

Dough

1/2 cup sugar
1/2 cup salted butter, room temperature
1/4 teaspoon salt
4 ½ teaspoons instant yeast
1/2 cup milk at room temperature
2 eggs at room temperature
4 cups bread or all-purpose flour

Filling

1 package (8 ounces) cream cheese, at room temperature
8 ounces almond paste, broken into small pieces

Glaze

2 cups confectioners’ sugar
4 tablespoons milk
1/2 teaspoon almond extract
¼ cup toasted slivered almonds

To Make the Dough:

Mix all the dough ingredients in an electric mixer with the paddle attachment until the dough comes to a ball or comes away from the sides of the mixer bowl.

Switch to the dough hook and knead the dough for 10 minutes or until the dough is soft and smooth.

Remove the dough to a floured surface. Grease the bowl and return the dough to the bowl. Allow the dough to rise, covered, for 1 hour, or until it’s puffy (though not necessarily doubled in bulk).

To Make the Filling:

While the dough is rising, prepare the filling by beating the cream cheese and the almond paste together until smooth. Chill until ready to use.

Assembly:

Cover two large baking pans with parchment paper.

Transfer the dough to a lightly floured work surface and divide in half.
Rol one half into a large rectangle, about 12 x 140inches.

Spread half of the filling on the dough, leaving a half-inch border all around the dough.

Fold the dough into thirds like a letter from the long side. Seal the ends tightly. Form the roll into a horseshoe and pinch the ends together.

Place the dough on the prepared pan. Using kitchen scissors, cut two-thirds through the dough from the outer rim of the circle at 1-inch intervals.


Repeat with the remaining ingredients to form another cake.

Allow the cakes to rise, covered with plastic wrap or a kitchen towel for 1 hour until almost doubled in size.

Baking

Preheat the oven to 325 degrees F.

Bake the cakes for 30 minutes until the crust is golden brown. Switch pans after 15 minutes to alternate on the oven racks.

Remove the cake from the oven and slide with the parchment paper to cool on a wire rack.

To make the glaze:

Combine the powdered sugar, almond extract, and enough milk to make a thin frosting. Sprinkle with sliced almonds and allow the glaze to set before serving.

Originally posted at Jovina Cooks Italian