Tag: cheese (Page 2 of 7)
Tomato and Cheese Stuffed Pork Loin
March 25th, 2017 in Main Dishes, Pork by Julia Volhina
Creative way to stuff pork loin – slice it up like a “book”, marinate, put tasty ingredients in between “pages” and then roast.
I stuffed pork loin with tomato slices, shredded cheese and sliced thin garlic cloves for a hint of spice.
For this recipe meat is marinated for about 12 hours before cooking. So allow some time for that, you will not be disappointed.
Beef Potato Mushroom Casserole
February 25th, 2017 in Beef, Main Dishes by Julia Volhina
Not the fastest recipe to cook, but it is definitely worth trying: two layers of potato and beef mushroom stuffing in between, all dressed up with sour cream sauce – tastes delicious fresh out of the oven. And also reheats well.
I used ground beef for this one, but any ground meat will work as well. Just use the one you like.
If you have a mandoline – use it, otherwise make sure potatoes are sliced in equally thick pieces for even cooking.
Zucchini and Chicken Casserole
October 22nd, 2016 in Chicken, Main Dishes by Julia Volhina
If you have an abundance of zucchini, this is definitely one recipe to try.
For me it stays somewhere on a verge between being a casserole and omelette. It has creamy texture, tons of fiber, nice amount of protein and green festive color 🙂
Zucchini and Chicken Casserole is a great choice for lunch or dinner, or even breakfast if you prepare it in advance ready for reheating.
Pesto Pasta Salad with Tomatoes and Mozzarella
September 24th, 2016 in Salads, Sides by Julia Volhina
I’ve tried this salad on a cookout organized by our friends and fell in love with it (and of course had to make sure I have a recipe for it to share).
I don’t even know why this dish made of cooled cooked pasta, black olives, tomatoes and fresh mozzarella tossed with pesto and grated parmesan is called a salad, but let’s go with it.
Of course freshly made basil pesto sauce is the best choice for dressing here (and it doesn’t really take much time to make if you wish to try). But one from a store works as well.
I know pasta salads are not a first choice for people who are trying to cut down the amount of carbs they consume but it surely is delicious. Well, one can opt for a whole grain pasta to make it seem a bit better.
Next time you need to bring something to a cookout or a get-together, why not to try this recipe?
Basil Pesto Sauce
September 10th, 2016 in Sauces & Dips & Spreads by Julia Volhina
There are so many ways to enjoy basil pesto sauce. It is perfect for dipping bread, works great as salad dressing, pasta or pizza sauce, or pesto butter. Toss some cooked chicken with it to give a salad or a wrap some extra kick. Sky is a limit.
Already pre-made pesto sauces from the store are an option too, however nothing beats freshly homemade one.
And it is pretty easy to do too: just plug all ingredients into a blender, chop until smooth and then mix cheese in.
Pecorino cheese may be hard to find, using shredded parmesan should work as well.
Omelette with Broccoli
August 13th, 2016 in Eggs, Main Dishes by Julia Volhina
If you like quiches for breakfast or brunch but don’t want to mess with puff pastry (or trying to cut off some carbs and fat) try this recipe for an omelette with broccoli.
I used fresh broccoli crowns (they are pretty inexpensive and taste great being in season and such), however frozen ones will probably work as well.
Cooking time for the omelette will depend on the size of the pan and amount of ingredients you use. Start testing readiness at 20 mins mark with a wooden toothpick. When omelette is ready, the toothpick should come out clean when stuck into the middle of the omelette.
Amount of ingredients from this recipe will produce 2 portions.
Italian Sausage Pasta
April 9th, 2016 in Chicken, Main Dishes, Pasta by Julia Volhina
This pasta dish recipe is greatly inspired by Zuppa Toscana you can find in “Olive Garden” here in US.
It has distinct Italian taste (thanks to spices in sausage), creamy parmigiano reggiano sauce and any pasta you want, all though I suggest using whole wheat linguini pasta for healthier option.
Using of hot Italian sausage rather than mild one will make the dish hotter obviously, mixing both is an option too.
Serve Italian Sausage Pasta for dinner or lunch, serve it hot, it tastes better fresh, not reheated. Stated amount of ingredients yields exactly 2 portions, adjust amounts if you need more or less.