Enjoy & have a nice meal !!!

Hello there, My name is Rolla and I am very glad you’ve stopped by to read my cooking blog. It looks like nowadays not many people have time and/or mood to cook food at home. And I think, even less of them are actually enjoying the process of making home food, they probably think: making food is hard or boring. So I really hope you will find recipes posted here useful, tasty and fun to prepare, and you will actually enjoy cooking them.

ONE-POT CABBAGE CASSEROLE ♥
















INGREDIENTS :
2 lbs. ground beef
Salt and pepper or creole seasoning
1 onion, chopped
1 cup rice, uncooked
3 large handfuls of roughly chopped cabbage
1 8 oz. can tomato sauce
2 cups of water (I just use the tomato sauce can twice)
1 14 oz. can diced tomatoes, undrained
1 cup shredded cheese (I used Colby Jack)

INSTRUCTIONS :
Season and brown ground beef and onions. Drain off grease.
Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir.
Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
Once cooked, top with cheese and cover with lid to melt a few minutes.

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Fried Cornbread Southern Cornmeal Hoecakes ♥















INGREDIENTS:
1 cup of self rising flour
1 cup of all purpose cornmeal
2 teaspoons of baking powder
1/2 teaspoon of salt
1 tablespoon of sugar, optional
2 eggs
3/4 cup buttermilk
1/3 cup water
1/4 cup of cooking oil (vegetable, canola, melted bacon fat etc.)
1 tablespoon of fat, for frying, or oil combined with a bit of butter

INSTRUCTIONS:
Line a rimmed baking sheet with paper towels and place a rack on top; set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Measure out the buttermilk in a liquid measuring cup, and add to that the water and oil; blend well. Add eggs and mix well; combine with dry ingredients. Heat oil and butter in a cast iron skillet over medium to medium high and drop batter by about 1/8 cup measures into the hot skillet to form small medallions.
Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack. Serve immediately with warm syrup for breakfast or as a snack, or dip ’em in a mess o’ greens to sop up that pot likker (juice from the greens)!

Variation: When corn is at peak and in-season, add about 1 cup of corn cut and scraped off the cob. You’ll need about 1 large ear of corn. Can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter. You may not need the additional water. Pour into a screaming hot, well greased 8-inch cast iron skillet over medium high heat. Reduce heat and let brown underneath about 10 – 15 minutes. Run a metal egg turner underneath and turn to brown the other side. Can also bake in a well preheated 425 degree F oven for about 15 to 20 minutes (no turning needed).

Tip: If you spray the measuring cup with a bit of non-stick spray before scooping, the batter will slip right out. If you don’t happen to have that 1/8 cup measure, just do about 2 tablespoons of batter in one pile and push it around to form a medallion.

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SHRIMP AND SAUTEED SPINACH















YOU NEED:
1 pound of cleaned, deveined shelled large shrimp.
2 ½ tbsps of olive oil.
1 ½ tbsps of simply Asia sweet ginger garlic seasoning.
¼ cup of dry white wine.
3 cups of fresh spinach.

HOW TO:
Heat 1 tbsp of olive oil in a medium skillet.

In a bowl, mix together the shrimp, 1 tbsp of olive oil and the sweet ginger garlic seasoning. Toss to coat.

Sautée the shrimp in the hot skillet, once cooked turn opaque. Pour in wine to quickly buble and deglaze the skillet. While stirring, scrap the delicious brown bits on the bottom.

Place the shrimp in a small bowl and cover to keep warm.

Add ½ tbsp of olive oil to the skillet and toss in the spinach, constantly stirring until the leaves are wilted.

Fold the shrimp over the spinach and heat through.

Bonne Appétit!

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Roasted Cauliflower (2Points)
















INGREDIENTS :
6 1/2 cups uncooked cauliflower florets (about 1 large) cut small
3 garlic cloves, chopped
2 tbsp olive oil
kosher salt and fresh pepper
juice of 1/4 lemon
2 tbsp Parmigiano Reggiano, freshly grated

HOW TO MAKE :
Preheat oven to 450°F.
Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned.
Place in a large shallow roasting pan and place in the center of the oven.
Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked.
Remove from oven and top with cheese and some lemon zest and additional salt and pepper if needed.

NUTRITION INFORMATION :
Yield: 5 servings, Serving Size: 1 cup

Amount Per Serving:
SP: 2
Points +: 2
Calories: 88
Total Fat: 6g
Saturated Fat: g
Cholesterol: 1mg
Sodium: 58mg
Carbohydrates: 8g
Fiber: 3g
Sugar: 0g
Protein: 3g


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The Famous Woolworth Ice Box Cheesecake























You will need :

1 (3 ounce) package lemon Jell-O

1 cup boiling water

8 ounces cream cheese, light

1 cup granulated sugar

4 Tablespoons lemon juice ( less if you don’t want to much lemon)

1 can Carnation Evaporated milk, well chilled

Graham crackers, crushed


How to make it : 

Dissolve Jell-O in boiling water. Cool until slightly thickened.

Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.

In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.

ine bottom of 9 x 13-pan with crushed Graham crackers.

Spread filling over and top with more crushed Graham crackers. Chill.

Serves : 8 (10SP)

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Chocolate Bomb Pudding Shots


















INGREDIENTS:
Small chocolate instant pudding
¾ cup Kahlua
¾ cup Coconut Rum
4 ounces Cool Whip (Extra Creamy preferred but not required)

DIRECTIONS:
Whisk Kahlua and Instant Pudding together until thick (1-2 minutes).
Once it has thickened, add Rum and whisk until all lumps and clumps are gone.
Once the mixture is nice and smooth again, whisk in Cool Whip.
Fill almost ¾ of a 1 ounce plastic shot cup with the mixture then cover and place in the freezer.
It does take several hours to set.
For BEST results, I let them set overnight.
Use little ice cream tester spoons when serving them.


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BLT WRAPS

















INGREDIENTS:
1⁄3 cup fresh basil, chopped
1⁄3 cup fat free mayonnaise
2 tsp dijon mustard
1⁄4 tsp salt
1⁄4 tsp black pepper
7 in whole wheat tortilla
1⁄2 lb roast beef , sliced deli style
2 tomato, thinly sliced
2 cup lettuce, shredded



DIRECTIONS:
Combine the basil, mayonnaise, Dijon mustard, salt, and pepper in a small bowl.
Spread evenly on the tortillas.
Top each tortilla with one fourth each of the roast beef, tomatoes, and lettuce; roll up.
Cut each wrap in half on a slight diagonal.

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Crustless Broccoli And Onion Quiche


















Do you love broccoli but you’re out of ideas of cooking it? well, look no more, this crustless broccoli and onion quiche is perfect.  Serve this quiche for Sunday brunch, and enjoy high-quality protein from the eggs and egg … I also sauteed the onions and broccoli a bit longer than it called for.

This crust-less quiche clocks in at only around 200 calories and is a great source of protein.

WHAT YOU NEED :
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



HOW TO MAKE IT :
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.


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Roasted garlic mushrooms

















Total Time: 37min, Prep: 12min, Cook: 25min, Serves: 4, Difficulty: Easy


Ingredients :

1 pound(s) fresh mushroom(s), halved
1 spray(s) olive oil cooking spray
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 clove(s), medium garlic clove(s), minced or pressed
1 Tbsp fresh thyme, minced
1 Tbsp balsamic vinegar


How to :

Preheat oven to 450°F.
 
Arrange mushrooms in a single layer on a large jelly roll pan and coat with cooking spray; season to taste with salt and pepper. Roast mushrooms for 15 minutes and then turn mushrooms and roast for 5 to 10 minutes more, until cooked through.

Meanwhile, place garlic and thyme in a large bowl. When mushrooms are done cooking, immediately place in bowl and toss to coat with garlic and thyme. Add vinegar and toss again. Yields about 1 cup per serving.

Note: This recipe was selected by our staff from the Community Recipe Swap. Its POINTS® value has been verified, but the recipe has not been tested by our kitchen.


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Easy Christmas Cake















INGREDIENTS
2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice

DIRECTIONS :
In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn into prepared pan.
Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.


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15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES





















INGREDIENTS

2 medium chicken breasts, chopped
1 cup bell pepper, chopped (any colors you like)
½ onion, chopped
1 zucchini, chopped
1 cup broccoli florets
½ cup tomatoes, chopped or plum/grape
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon italian seasoning
¼ teaspoon paprika (optional


INSTRUCTIONS
Preheat oven to 500 degree F.
Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.
Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

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