Crustless Broccoli And Onion Quiche

 Ingredients

1 tablespoon extra-virgin olive oil, plus extra for baking dish

1/2 large onion, diced

2 cups broccoli florets, cut into 1-inch pieces

4 large eggs

1 cup low-fat (1%) milk

1/3 cup freshly grated Pecorino Romano cheese

1/2 teaspoon fine sea salt

Freshly ground black pepper

1/2 teaspoon dried oregano

1/4 cup brown rice flour

dash paprika

Directions

Preheat the oven to 350°F. Lightly oil a 9-inch square baking dish and set aside.

In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan.

In a large bowl, beat together eggs, milk, Romano cheese, salt, pepper and oregano. Whisk in rice flour. Pour egg mixture evenly over vegetables. Sprinkle with paprika and bake until set, about 35 minutes. Cool quiche 10 minutes before serving

Applesauce Bread

 

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups unsweetened applesauce

1/2 cup chopped walnuts (optional)

Directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the applesauce. Begin and end with the dry ingredients.

Fold in the chopped walnuts, if desired.

Pour the batter into the greased loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Orange Meringue Pie Is Even Better Than Lemon

 Ingredients

1 (9 inch) unbaked pie crust

3/4 cup sugar

1/3 cup cornstarch

1 pinch salt

1 cup orange juice

1/2 cup lemon juice

1/4 cup water

4 eggs, separated

4 tablespoons butter or margarine, cut into pieces

2 teaspoons grated orange zest

1/2 cup diced orange segments

1/2 cup white sugar

1/4 teaspoon cream of tartar

Directions

Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.

In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.

When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.

Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

Homestyle Banana Pudding

 

Ingredients

1 box Nilla wafers (12 oz box)

2 ½ cups sugar

6 cups whole milk

6 sliced bananas

1 cup self-rising flour

6 eggs, separated

1 teaspoon real vanilla

Directions :

Preheat oven to 350° Crumble enough wafers to cover the bottom of a 9″ x 13″ glass dish and set aside remaining wafers to use for decoration after it’s done.

Combine all dry ingredients (except for ½ cup of sugar to use later for meringue) in a large pot. Then, in a different bowl, combine all wet ingredients (to include the 6 egg yolks only and set aside egg whites for meringue).

Slowly add wet into dry mixture and stir until completely dissolved and cook over low heat until thickened to pudding consistency. The trick is to stir continuously and not to get too hot so you don’t burn the pudding. Once ready, remove from heat and let cool to room temperature. Place sliced bananas over wafers and pour mixture over them.

In a separate bowl, beat the 6 egg whites and slowly add in the remaining ½ cup sugar until a stiff meringue forms and then pour over pudding.

Put in the oven for 8-10minutes or until golden brown on top.

Cabbage Roll Casserole

 

INGREDIENTS

2 lbs ground beef

1 white onion, chopped

2 garlic cloves, minced

2 (24 oz) jars marinara sauce

1 teaspoon dried thyme

1/2 teaspoon dried dill

1/2 teaspoon dried sage

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 cups cooked white rice

4 bacon strips, cooked and crumbled

1 medium head (2 lbs) cabbage, shredded

1 1/2 cups mozzarella cheese, grated

INGREDIENTS

2 lbs ground beef

1 white onion, chopped

2 garlic cloves, minced

2 (24 oz) jars marinara sauce

1 teaspoon dried thyme

1/2 teaspoon dried dill

1/2 teaspoon dried sage

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 cups cooked white rice

4 bacon strips, cooked and crumbled

1 medium head (2 lbs) cabbage, shredded

1 1/2 cups mozzarella cheese, grated

PREPARATION

Preheat oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.

In a large skillet, cook ground beef and onion over medium heat until meat is cooked through. Add garlic and cook 1 minute more.

Drain grease and stir in 1 jar of the marinara sauce, along with the thyme, dill, sage, salt, and pepper. Bring to a boil, cover, reduce heat and simmer for 5 minutes. Stir in bacon and rice and remove from heat.

Line baking dish with a third of the cabbage. Evenly top with half of the meat/rice mixture. Top with another third of the cabbage, remaining meat mixture, and final third of the cabbage.

Pour remaining jar of marinara sauce over the top. Cover tightly with aluminum foil and bake for 45 minutes.

Remove foil, top with cheese and bake until cheese is bubbly and melted, 10-12 minutes.

Let rest 5 minutes before serving. Enjoy!

Preheat oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.

In a large skillet, cook ground beef and onion over medium heat until meat is cooked through. Add garlic and cook 1 minute more.

Drain grease and stir in 1 jar of the marinara sauce, along with the thyme, dill, sage, salt, and pepper. Bring to a boil, cover, reduce heat and simmer for 5 minutes. Stir in bacon and rice and remove from heat.

Line baking dish with a third of the cabbage. Evenly top with half of the meat/rice mixture. Top with another third of the cabbage, remaining meat mixture, and final third of the cabbage.

Pour remaining jar of marinara sauce over the top. Cover tightly with aluminum foil and bake for 45 minutes.

Remove foil, top with cheese and bake until cheese is bubbly and melted, 10-12 minutes.

Let rest 5 minutes before serving. Enjoy!

Classic Cottage Pie

 

INGREDIENTS

1 1/4 pounds potatoes, any variety, peeled and cut into chunks

3 large cloves garlic, minced

3/4 cup sour cream

2/3 cup cheddar cheese, divided (1/3, 1/3)

1 pound lean ground beef or ground turkey

1 (12 oz) package frozen peas and carrots

1 tablespoon Worcestershire sauce

1 cup broth, vegetable or beef

1 tablespoon Italian seasonings

2 tablespoons ketchup

1/2 cup half-and-half (more if needed)

3 tablespoons unsalted butter, cut into single tablespoons

PREPARATION

Boil water in a large saucepan. Place potatoes in water and boil 20 minutes.

Preheat oven to 375°F.

Brown ground meat in large skillet, drain. Return meat to pan and add frozen vegetables, Worcestershire sauce, broth, Italian seasonings, minced garlic, and ketchup. Stir to incorporate and cook for 5-7 minutes.

Drain potatoes and return to pot. Mash in sour cream, butter, and half-and half, 1 teaspoon salt and 1/2 teaspoon pepper (more or less, to taste), whipping until smooth.

Mix 1/3 cup cheese into potatoes.

Pour meat mixture into greased 9×13-inch baking dish. Spoon and spread potatoes on top of meat layer.

Bake 25 minutes. Pour rest of cheese on top and bake another 5 minutes, or until cheese begins to brown.

Chicken Parmesan

 

Ingredients

*4 skinless, boneless chicken breast halves

*salt and freshly ground black pepper to taste

*2 eggs

*4 cups panko bread crumbs

*1/2 cup grated Parmesan cheese

*2 tablespoons all-purpose flour, or more if needed

*1 cup olive oil for frying

*1/2 cup prepared tomato sauce

*1/4 cup fresh mozzarella, cut into small cubes

*1/4 cup chopped fresh basil

*1/2 cup grated provolone cheese

*1/4 cup grated Parmesan cheese

*1 tablespoon olive oil

Directions

  Prep:25 m Cook:20 m Ready In:1 h

Preheat an oven to 450 degrees F (230 degrees C).

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.

Beat eggs in a shallow bowl and set aside.

Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.

Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.

Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.

Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.

Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).