EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: cheese (Page 1 of 7)

Noodle Salad with Canadian Bacon and Veggies

February 24th, 2018 in Main Dishes, Pasta, Salads by Julia Volhina
Noodle Salad with Canadian Bacon and Veggies

Various pasta or noodle salads is something totally unusual to the place where I can from.

But ever since I tried one, I am totally in love (my fitness-geeky-trying-to-be-conscious self is a bit less so, but sometimes it needs a break too).

This salad comes with a nice pack of veggies: tomatoes, bell peppers, corn. If you use whole wheat noodles and close your eyes on cheese and mayo we can almost call it healthy, right?

Fusilli or elbow pasta will work good here, other types may work too (okey, maybe be not spaghetti, but I think that is obvious). Tri-color pasta will make salad more festive, give it try if you need more color in your life…

Mushroom and Chicken Stuffed Pasta

October 7th, 2017 in Chicken, Main Dishes, Pasta by Julia Volhina
Mushroom and Chicken Stuffed Pasta

It took me awhile to get back to stuffing some pasta shells after first attempt. So second recipe is featuring mushroom, chicken and cheese stuffing with cheese sauce on top.

A little bit heavy (pasta, cream, cheese), but also totally delicious I must say.

Not to hard to do, however will take some time to cook. And since leftovers can be easily reheated, can be great for lunch next day or two.

Pasta shells have tendency to break when cooked, so I usually boil few extra to make sure I have enough.

Salmon and Broccoli Frittata

September 23rd, 2017 in Eggs, Fish, Main Dishes by Julia Volhina
Salmon and Broccoli Frittata

I am always not sure what the difference is between frittata, omelette or just crustless quiche: all of these have something to do with eggs, some sort of cream, cheese and various fillings.

In this recipe fillings are salmon, broccoli, asparagus and some greens. And today I will call it a frittata 🙂 And hey, it is full of veggies…

Great recipe for breakfast, lunch or whatever meal time you prefer.

Chicken, Tomato and Mushroom Salad

April 22nd, 2017 in Salads by Julia Volhina
Chicken, Tomato and Mushroom Salad

Any time is a good time for a salad. Especially if it is a chicken salad loaded with protein, in a great combination with tomatoes and mushrooms.

This salad can be an entry on its own or a side to another dish.

I used boiled chicken for this one, however leftover rotisserie chicken or turkey will work here as well.

If you want to go lighter on calories with this recipe, use light mayo, or a combination of yogurt and mustard.

Spinach Crustless Quiche

April 8th, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
Spinach Crustless Quiche

It is green and delicious, it is spinach quiche.

Great recipe for weekend breakfast or brunch, when you want to eat something tasty without spending too much time and effort preparing it.

If you prefer quiches baked in crust, it will work too, just bake the crust, pour mixture in and cook according to directions below.

These ingredients will fit in 9-10 inch pan. Depending on how hungry you are, it will feed from 2 to 4 people.

Tomato and Cheese Stuffed Pork Loin

March 25th, 2017 in Main Dishes, Pork by Julia Volhina
Tomato and Cheese Stuffed Pork Loin

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
Beef Potato Mushroom Casserole

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.