Category Archives: vegetarian

feta, cheddar, and spinach muffins

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feta, cheddar, and spinach muffins  I  frozen pizza, again?

 
I am not a fan of muffins because they are typically sweet. (I have the opposite of a sweet tooth; I have a salty tooth.) But I found these non-sweet muffins quite tasty, probably because they are more like biscuits than muffins.

I was a little nervous about trying this recipe because it is written in metric units (and I’m terrible at math), but the conversion part was solved for me when I remembered that the digital kitchen scale Russell got me for my birthday has both ounces and grams.

 
feta, cheddar, and spinach muffins  I  frozen pizza, again?

 
Feta, Cheddar, and Spinach Muffins
From the Kitchen of: I Like Ginger Biscuits

Prep Time: 1 hour
Servings: 12 muffins
Difficulty: Easy

{Ingredients}
2 ¼ cups/ 300 grams all-purpose flour (a slightly rounded cup is okay)
2 ½ tsp baking powder
1 tsp cayenne pepper
1 egg
1 cup/ 220 ml milk (I used 2%)
2 Tbsp/ 30 grams butter
half a red onion, chopped (I think you could substitute any onion)
2 ¾ well-packed cups/ 130 grams fresh baby spinach after stems have been removed
1 ⅓ cups/ 100 grams shredded cheddar cheese
1 cup/ 150 grams crumbled or chopped feta cheese

{Instructions}
Preheat oven to 325°F/ 170°C/ gas mark 3. Spray a muffin pan with non-stick baking spray. Set aside.

Melt butter in a sauté pan; add chopped onion and cook until soft and browned.

While onion is sautéing mix together flour, baking powder, and cayenne pepper in a large bowl. In a separate small bowl whisk together egg and milk. Add egg mixture to dry ingredients; stir to combine.

Chop the spinach into small pieces. Add both cheeses, spinach, and onion to ingredients in the large bowl and stir to incorporate. You may need to add a couple splashes of milk if the batter is too dry or won’t mix well.

Kitchen Tip: An easy way to chop spinach – stack several leaves on top of each other. Cut into strips, then rotate 90 degrees and slice again. Run knife through pieces a few more times until you achieve desired size of pieces.

Scoop into muffin pan using an ice cream scoop (this gives them a nice rounded shape). The muffin cups should be at least ¾ full.

Bake for 30-35 minutes or until a toothpick comes out mostly clean. (There may be a few crumbs or melted cheese on the toothpick, but the crumbs will look done. If the crumbs come out translucent and underdone stick the muffins back in the oven for few minutes at a time until cooked all the way through.)

{Notes}

  • The batter will be very dense, more like biscuit dough, and the muffins will not rise much in the oven.
  • Though cayenne is usually a spicy ingredient, in these muffins it just kicks up the flavor (but without the heat).
  • The amount of chopped spinach called for is 2 ½ cups, but I only used 1 ½ cups of chopped spinach because I didn’t think an extra cup would actually mix into the batter.
  • I do not recommend using muffin cups for this recipe because the muffins will stick to the paper.


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

impossible ham n swiss pie  I  frozen pizza, again? sausage cheese crescent squares  I  frozen pizza, again? cheddar bay biscuits  I  frozen pizza, again?
Impossible Ham ‘N Swiss Pie // Sausage Cheese Crescent Squares // Cheddar Bay Biscuits

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parmesan cheddar squash casserole

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parmesan cheddar squash casserole  I  frozen pizza, again?

 
How appropriate that I am posting this yummy recipe at the beginning of summer! It is a great recipe for summer because yellow squash is in season. You could even substitute zucchini, which is also in season, for some of the squash.

 
parmesan cheddar squash casserole  I  frozen pizza, again?

 
Parmesan Cheddar Squash Casserole
From the Kitchen of: NancyCreative

Prep Time: 1 – 1 ½ hours
Servings: 10-12
Difficulty: Easy

{Ingredients}
4 lbs yellow squash, sliced (or about 8 cups sliced)
4 Tbsp butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced (I used garlic powder)
2 ½ cups homemade soft breadcrumbs, divided
1 ½ cups shredded parmesan cheese, divided
2 cups (8 wt oz) shredded cheddar cheese
½ cup chopped fresh chives
½ cup minced fresh parsley
1 cup sour cream
1 tsp salt
1 tsp pepper
2 large eggs, lightly beaten
¼ tsp garlic salt

{Instructions}
Preheat oven to 350°F.

In large skillet,* cook squash, covered in boiling water, for 8-10 minutes or until tender. Drain well and remove squash from skillet. Gently press squash between paper towels to remove remaining moisture and set aside. (I left the squash sitting on paper towels until I needed it. I periodically changed out the paper towels when they got too wet.)

In same large skillet, melt 2 Tbsp butter over medium-high heat; add onion and garlic,* and sauté 5 – 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup bread crumbs, ¾ cup Parmesan cheese, and remaining ingredients (cheddar through eggs) except for garlic salt. Spoon into a lightly greased 9×13 inch baking dish.

Melt remaining 2 Tbsp butter and stir with remaining 1 ½ cups breadcrumbs, ¾ cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over the top of the casserole. (You can also sprinkle another ½ cup of cheddar cheese on top to make it extra cheesy.)

Bake for 35-40 minutes, or until set. This makes 8-10 servings.

{Notes}

  • I needed 2 large pots to cook all of the squash; each was about ½ – ¾ full.
  • If using garlic powder do not cook with onions. Add with parmesan cheese and bread crumbs.

{Fun Fact}
Q: Is squash a vegetable?
A: “[S]quash and gourds are actually fruits! Because they aren’t sweet, they are typically used as vegetables. But by botanical definition, fruits have their seeds on the inside. Squash are fruit, like tomatoes.” – The Nibble
 


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

hummus broccoli  I  frozen pizza, again? crash hot potatoes  I  frozen pizza, again? roasted zucchini and carrots  I  frozen pizza, again?
Hummus Broccoli // Crash Hot Potatoes // Roasted Zucchini and Carrots

spicy thai noodles

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spicy thai noodles  I  frozen pizza, again?

These noodles have all the toppings except for sesame seeds.

 
This dish has become a favorite in our house. It’s quick and easy to make (which I like) and super yummy (which both Russell and I like). This is a great go-to meal for those days you really don’t feel like cooking but you still need to feed your family; and you probably already have a lot of these ingredients in your kitchen.

 
spicy thai noodles  I  frozen pizza, again?

These noodles only have carrots and green onions.

 
Spicy Thai Noodles
From the Kitchen of: A Small Snippet

Prep Time: 20-30 mins
Servings: 6
Difficulty: Easy

{Ingredients}
1 box long pasta, linguine or thinner
crushed red pepper (optional – see notes)
¾ cup (6 fluid oz) sesame oil
6 Tbsp honey [don’t forget about my tip on how to easily measure out honey]
6 Tbsp soy sauce

optional toppings:
½ cup green onions
2 carrots
¾ cup peanuts (I used lightly salted)
½ cup fresh cilantro (reduce amount if using dried cilantro)
toasted sesame seeds

{Instructions}
Cook noodles according to package directions. Drain and return to pot.

While pasta is cooking prepare toppings: peel and shred carrots (you can use a regular cheese grater to shred the carrots); chop green onions, fresh cilantro, and peanuts.

Heat oil and crushed red pepper in a small saucepan over medium heat for 2 minutes. Pour heated oil through a mesh strainer/colander into a large glass or ceramic bowl (plastic might melt and metal will get too hot). Reserve oil and discard red pepper.

To strained oil, add honey and soy sauce; whisk until blended. Add noodles and desired toppings then toss until everything is well mixed. Noodles can be served warm or cold. (Russell and I prefer to eat them warm.)

{Notes}

  • For mild heat use ½ Tbsp crushed red pepper, for medium – 1 Tbsp, for hot – 1 ½ Tbsp, and for very spicy – 2 Tbsp. Leave the red pepper out all together if you would prefer non-spicy noodles.
  • Make sure to set a timer while the oil is heating. The longer you leave the red pepper in the oil the stronger the heat will be. Also, the oil will start to burn if you leave it on the heat too long (not that I know that from personal experience or anything).
  • I am trying to incorporate healthier choices into the recipes that I make. One way that I am doing that is using Barilla PLUS pasta instead of regular pasta. Not only is it a multi-grain pasta but it also adds protein to your dish, which is great for meals like this one that are meatless. [Wow, that sounded like a really awesome ad for Barilla, didn’t it? Let me assure you that this blog isn’t popular enough to warrant any sort of special treatment from big companies like Barilla, so this recommendation is completely my own with no incentive to give it other than wanting to share my discoveries with interested readers.]

 


-♥-
Katy

 

 
 
If you liked this post, you might also be interested in:

beef rice with meatballs and broccoli  I  frozen pizza, again? chicken rotel pasta  I  frozen pizza, again? hummus broccoli  I  frozen pizza, again?

Beef Rice with Meatballs and Broccoli // Chicken Ro-Tel Pasta // Hummus Broccoli

roasted zucchini and carrots

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pork chops by marcia  I  frozen pizza, again?

You’ve seen this pork chop before! Find the recipe for it here.

 
This recipe isn’t really a recipe but more of a new cooking method – roasting. I wasn’t completely unfamiliar with the idea of roasting food, but I just didn’t know how to do it myself. Thanks to this recipe now I do. It’s a pretty simple concept actually and produces great results.

Russell and I decided that this is now our favorite way to eat carrots. Sadly, I have tried roasting zucchini twice since I discovered this recipe, but both times it turned out bland and soggy. If anyone has any helpful hints on how to season zucchini to keep it from being bland, I’d love to hear them.

Also, this recipe isn’t restricted to just zucchini and carrots – try other veggies like bell peppers, cauliflower, or even green beans, or try non-veggies like sweet potatoes.

 
roasted zucchini and carrots  I  frozen pizza, again?
 
Roasted Zucchini and Carrots
From the Kitchen of: Voracious Vander

Prep Time: 30 mins
Servings: however many you want to serve
Difficulty: Easy

{Ingredients}
whole zucchini
whole carrots
olive oil
seasoning(s) of choice

{Instructions}

Preheat oven to 425° F/ 220° C. Line a baking tray with parchment/baking paper and a light layer of olive oil. Set aside.

Cut zucchini and carrots into 3 inch/8 cm sticks, making sure they are even in thickness. Place veggie batons into a bowl (preferably one with a flat bottom). Add a little olive oil (start with 1 Tbsp and add more if needed but not too much) and seasoning of choice, then lightly toss veggie batons to coat. I took the lazy smart option requiring less dishes to wash and just shook the bowl to coat the veggies.

Note about seasoning options: Keep it simple with salt & pepper or try other spices, such as paprika, cumin, rosemary, sage, or crushed red pepper. You could even try spice blends like Italian, Mexican, or Old Bay.

Spread out veggie batons on prepared baking tray and roast about 20 minutes, tossing halfway through, or until golden and slightly browned on the edges.

 


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

parmesan pork roast  I  frozen pizza, again? cheesy zucchini and rice casserole  I  frozen pizza, again? cream cheese corn  I  frozen pizza, again?
Parmesan Pork Roast // Cheesy Zucchini and Rice Casserole // Cream Cheese Corn

restaurant recreation: red lobster’s cheddar bay biscuits

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cheddar bay biscuits  I  frozen pizza, again?

 
I’ve been told these biscuits are better than the real thing. I haven’t done a side-by-side comparison, but I can tell you that the replicas are really, really good!

 
cheddar bay biscuits  I  frozen pizza, again?

 
Cheddar Bay Biscuits
Slightly Adapted from the Kitchen of: sgrishka on BigOven.com

Prep Time: 30 mins
Servings: 12 biscuits
Difficulty: Easy

{Ingredients}
2 ½ cups Bisquick baking mix
1 cup cheddar cheese, shredded
¾ cup 2% milk
6 Tbsp butter, divided and melted
¾ tsp garlic powder, divided
½ tsp dried parsley flakes
2 dashes salt

{Instructions}
Preheat your oven to 400°F.

Combine Bisquick with cheddar cheese, milk, 2 Tbsp melted butter, and ¼ tsp garlic powder in a medium bowl. Mix until well-combined. Splash with milk if dry.

Drop approximately ¼ cup portions of dough onto an ungreased cookie sheet.

Combine ¼ cup butter with ½ tsp garlic powder, parsley flakes and salt. Brush mixture over the tops of each unbaked biscuit. Set aside leftover melted butter.

Bake for 12 – 14 minutes or until the tops of the biscuits begin to turn light brown. Remove from oven, and brush rest of melted butter on top of biscuits. Serve warm.

 
 
These biscuits would pair well with Sour Cream Noodle Bake or Baked Salmon with Browned Butter Sauce!


-♥-
Katy

 

cheesy potato casserole

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cheesy potato casserole  I  frozen pizza, again?

 
Russell liked this dish so much that he ate the leftovers several meals in a row!

One great thing about this recipe is that you don’t have to thaw the hash browns before baking, which makes it a super easy dish that you can throw together in less than 10 mins and then let the oven do the rest.

 
cheesy potato casserole  I  frozen pizza, again?

 
Cheesy Potato Casserole
From the Kitchen of: Life as a Lofthouse

Prep Time: 1 hour 10 mins
Servings: 6-10 (depending on if it is a side or main dish)
Difficulty: Easy

{Ingredients}
1 (2 lb) bag frozen hash browns (shredded or diced)
2 (10 ¾ oz) cans cream of mushroom soup
1 (16 oz) container sour cream
1 small yellow onion, chopped OR 1 bunch green onions, sliced
2 cups cheddar cheese, shredded and divided
salt and pepper, to taste
1 cup corn flakes, crushed
2 Tbsp butter, melted
1-2 cups diced ham (optional) – I used an 8 oz package of diced ham

{Instructions}
Preheat oven to 350°F. Spray a 9”x13” baking dish with non-stick cooking spray.

In a large bowl mix together both cans of soup, sour cream, onion, and 1 ½ cups of shredded cheese. Mix together well. Season with salt and pepper.

Add in frozen hash browns and chopped ham (if using), and mix together well. Pour mixture into prepared baking dish.

Bake uncovered for 45 minutes.

While potatoes are baking mix together corn flakes, butter and remaining ½ cup of shredded cheese. Set aside.

When potatoes are done, remove from oven and sprinkle the top evenly with the corn flake mixture. Place back into oven and bake another 15 minutes or until top is golden and bubbly. Let stand 5-10 minutes before serving.

{Notes}

  • The next time I make this I will double the topping for an added crunch. Maybe also add some water chestnuts or sliced almonds to counter the soft texture of the potatoes.
  • If you use both green onions and ham they add a nice color contrast to the potatoes, as you can see in my photos.

 


-♥-
Katy

 

cream cheese corn

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cream cheese corn  I  frozen pizza, again?

 
This is a super easy side dish that got two thumbs up from Russell. The original recipe did not call for red bell pepper, but I added it for a bit of color.

 
cream cheese corn  I  frozen pizza, again?

I forgot to add the black pepper and red pepper before snapping a photo, which is why you don’t see it here.

 
Cream Cheese Corn
Slightly Adapted from the Kitchen of: Sara at Budget Savvy Diva

Prep Time: 10-15 mins
Servings: 4 – 6
Difficulty: Super Easy

{Ingredients}
1 lb sweet corn, fresh or thawed
¼ – ½ red bell pepper, chopped
1 Tbsp butter
3 oz low-fat cream cheese
red pepper flakes, to taste (optional)
black pepper, to taste

{Instructions}
In a medium saucepan combine corn, bell pepper, butter, and cream cheese.

When cream cheese is melted and everything is heated through, season with black pepper and red pepper flakes. Serve warm.

 


-♥-
Katy