Category Archives: Cooking

Pizza Rice Casserole

Posted by Delightfully Doable on 3 December, 2012 None comments

I must say this is to die for, a huge hit. Any time you question what to make for your company; this recipe should always be in the forefront of your mind. Delicious meal with a side salad and French bread……mmmm delish!

I had this for the first time and realized it was something I could devour and eat the entire pan. Literally delicious and unfortunately I must say I did eat a lot of the 9×13 pan. I couldn’t get enough of it.

Women who have husbands that don’t like the word “casserole” need to make this for their husbands without telling them what’s for dinner. My husband hears “casserole” and immediately decides he will not like the dish. I’ve learned to rename the meals so he doesn’t have that initial hesitation. Every time I’ve done this, he ends up liking the meal. I’m not sure what it is about men and casseroles but if you don’t tell them they magically forget they said they wouldn’t like it.

My husband ended up eating most of this meal when I made it for my sister and mom one evening. So ladies, there’s the trick, don’t tell your man what you are making, tell them it’s a yummy pizza dish and you’ll have them at Pizza.

Pizza Rice Casserole

Ingredients:

  • 2 cups cooked rice
  • 1 lb Italian sausage
  • 1 onion chopped
  • 2 cups tomato sauce
  • ¼ tsp garlic
  • 1 tsp sugar
  • 1 tsp oregano (fresh)
  • 1 tsp parsley (fresh)
  • 1 ½ cup cottage cheese
  • 16 oz Cheddar cheese shredded (I add about 24 oz due to my love for cheese)

 

*You could also switch a few ingredients to make it a pizza rice caprese casserole. (see changes below)

Preheat oven to 325

In a skillet brown sausage and onion. Once cooked add tomato sauce, garlic, sugar, oregano and parsley. Cover and simmer for 15 minutes.

Meanwhile combine cottage cheese and cooked rice.

Put 1/3 mixture into a 9×13 nonstick casserole dish. Top with tomato-meat sauce and continue to alter layers ending with the meat sauce.

Bake for 30 minutes or until bubbly. The last 5 minutes add shredded cheese and continue to bake until bubbly and slightly brown.

Serve with a delicious fresh chopped salad and French bread.

*For more of a fresh taste, you can change the meal by simply using fresh basil (2 cup chopped) along with the other seasonings listed and extra mozzarella cheese in place of cheddar cheese.

Cinnamon Roll Cake

Posted by Delightfully Doable on 8 September, 2012 None comments

Okay, so you now understand I am aware of healthy eating and modifying recipes to make them healthier. But……..yes, I did say “but.”We all know eating healthy 100% of the time isn’t entirely possible. I must say I get requests for this Cinnamon Roll Cake all the time, but the health factor is far from existing. This is an easy breakfast dish especially for coffee dates in the morning. I am not a morning person, but I must have my coffee every morning and while taking care of a little one it is time consuming to make scones or muffins in the morning and that is why I must share this recipe.

My sister was coming over one morning to help out with our garage sale. I always have snacks or treats for company and this was about 8:30-9 in the morning when she was arriving. I decided to try this recipe out and see how it went. It was super simple especially this early in the morning. It was a hit and we couldn’t stop eating it.

Beware you will use a lot of butter in this recipe but if you want this delicious recipe this isn’t worth modifying to make “healthier” if you want to truly enjoy this.

Cinnamon Roll Cake:

Cake ingredients:

  • 3 cups flour
  • ¼ tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 ½ cup milk
  • 2 eggs
  • 2 tsp vanilla
  • ½ cup melted butter

Topping:

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 tbsp flour
  • 1 tbsp cinnamon

Mix everything together in the cake section except for the butter. Slowly stir the melted butter in and mix well. Pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife.

Bake at 350 for 28-30 minutes. While this is baking prepare the glaze.

Glaze:

  • 2 cups powdered sugar
  • 5 tbsp milk
  • 1 tsp vanilla

Combine and while the cake is warm drizzle over the top. Serve warm, very delicious.

This must be eaten with a nice cup o’ joe.

Note: I’ve also made this cake with coconut oil in replacement of butter. I’ve also replaced the milk with coconut milk and it has turned out very well also. Either way is delicious.

Spinach Energy Shake

Posted by Delightfully Doable on 2 May, 2012 None comments

I mentioned earlier in my peanut-butter-breakfast cookies that I started making a spinach shake that my whole family drinks. I compare it to Odwalla Super Food. It’s full of Spinach (which you can’t even taste), fruit and carrots. I started adding carrots because once they are juiced they are pretty sweet. If you are like me at all, Spinach as a drink sounds absolutely terrible, almost as if you are being punished. Shouldn’t spinach be solely for a crisp salad, you want me not only blend spinach but to mix it with fruit? The battle of the mind gets me most of the time when it comes to something that may disinterest my taste buds. Once I tried this I was actually beyond shocked not only how much I liked it but the fact that it was worth repeating on a daily basis.

Spinach Shake:

  • 2 cups Spinach
  • 2 large organic carrots
  • ½ cup blueberries (I use frozen)
  • 2 apples
  • 1 orange (peeled but with skin on)
  • 2 bananas
  • 1 cup Coconut milk

Blend together all ingredients until smooth. I do not take the skin off of the apples nor do I take the skin off of the orange, the peel yes, but not the skin. The longer you blend, the smoother the texture. You may also use a food processor.

Sometimes I add orange juice with the coconut milk. I use coconut milk for a lot of things due to my husband being lactose intolerant. The vanilla coconut milk adds more flavor as well. I also switch the fruit around. I’ve used pineapple, mango and peach.  You can honestly use any veggies or fruit you want. I store this in the fridge in a large mason jar. We drink this every morning with breakfast and my husband drinks 8oz before he works out to give him an energy boost. Even my little blueberry enjoys this and will devour it; if he could have it all day long he would.