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Filling, comforting, and delicious, these Cheesy Spinach Lasagna Rolls make a perfect vegetarian dinner for all family! Follow my step-by-step photo (or video) instructions to create this delicious meal.

You really don’t want to miss this Cheesy Spinach Lasagna Rolls recipe. It is VERY flavorful, comforting and kid’s love it! Even the meat lovers will appreciate this dish. It is also freezer friendly and easy to make.

WHAT MAKES THESE SPINACH LASAGNA ROLLS SO GOOD?

The blend of creamy ricotta, rich Parmesan and gooey mozzarella really make this recipe stand out. It was tested, tweaked and perfected. My family and friends say it is absolutely scrumptious.

Let’s talk a little about the ingredients, shall we?

SPINACH

You may use fresh or frozen spinach in this recipe. If using frozen spinach, the fastest way to thaw it is to put it in a mesh strainer and run it under warm water. Once thawed, squeeze the water out with your hands.  Most of the time I use fresh baby spinach when cooking these Spinach Lasagna Rolls.

CHEESE

You’ll need 3 kinds of cheese for the best results:

  1. Shredded mozzarella
  2. Ricotta
  3. Shredded Parmesan

Mozzarella can be substituted with any cheese that melts well. Shredded Fontina, Asiago, Gruyere, Gouda or Swiss will work well. 

INGREDIENTS FOR CHEESY SPINACH LASAGNA ROLLS:
  • 10 lasagna noodles
  • 10 oz. fresh baby spinach (frozen works too)
  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 cup Parmesan
  • 2 cups mozzarella (divided)
  • 1 cup ricotta
  • 1 egg
  • 1/4 cup chopped dill
  • 1/4 cup chopped basil
  • 24 oz. jar Marinara sauce
  • salt and pepper, to taste
INSTRUCTIONS: 

1. Cook lasagna noodles according to the package instructions. Rinse well with cold water and set aside.

2. Preheat the oven to 350° F.

3. In the large skillet, saute the onion with olive oil on medium heat for about 7 minutes. Add garlic and cook for 1 more minute.

4. Add spinach and cook stirring constantly until wilted. Turn off the heat, season with salt & pepper, and transfer into a large mixing bowl.

5. Add Parmesan, 1 cup of mozzarella, ricotta, egg and the chopped herbs to the spinach. Mix everything well.

6. Spread 2 cups of the marinara sauce on the bottom of baking dish. Set aside.

7. To assemble the rolls, lay a lasagna noodles on a flat surface. Then spread a large spoonful of spinach mixture evenly over each noodle. Gently roll up noodles and place seam side down onto the baking dish.

8. Top with remaining marinara sauce and mozzarella cheese. Bake, uncovered, at 350° F for 20-25 minutes.

SPINACH LASAGNA ROLLS FAQ:
  1. Can I freeze these Spinach Lasagna Rolls? Yes! Prepare the Spinach Rolls without marinara and place them in glass or ceramic casserole dish and cover with plastic wrap or foil. When ready to cook, defrost these in the refrigerator overnight. Then go through steps 6 and 8.
  2. How long can these Spinach Lasagna Rolls stay in the refrigerator? These could be stored in refrigerator for up to 4 days.
  3. What lasagna noodles to buy? I lOVE the noodles that have curly edges! They just make the rolls look so cute. Choose any brand that fits your budget. I prefer these Barilla Wavy Lasagne Pasta

Hope you will give this recipe a try, friends! HAPPY COOKING! 

WATCH HOW TO MAKE CHEESY SPINACH LASAGNA ROLLS

CHEESY SPINACH LASAGNA ROLLS

Filling, comforting, and delicious, these Cheesy Spinach Lasagna Rolls make a perfect vegetarian dinner for all family! Follow my step-by-step photo (or video) instructions to create this delicious meal.

  • 10 lasagna noodles
  • 10 oz. fresh baby spinach (frozen works too)
  • 2 tbsp. olive oil
  • 1 medium onion (diced)
  • 2 garlic cloves (minced)
  • 1 cup Parmesan
  • 2 cups mozzarella (divided)
  • 1 cup ricotta
  • 1 egg
  • 1/4 cup chopped dill
  • 1/4 cup chopped basil
  • 24 oz. jar Marinara sauce
  • salt and pepper (to taste)
  1. Cook lasagna noodles according to the package instructions. Rinse well with cold water and set aside.
  2. Preheat the oven to 350° F.
  3. In the large skillet, saute the onion with olive oil on medium heat for about 7 minutes. Add garlic and cook for 1 more minute.
  4. Add spinach and cook stirring constantly until wilted. Turn off the heat, season with salt & pepper, and transfer into a large mixing bowl.
  5. Add spinach and cook stirring constantly until wilted. Turn off the heat, season with salt & pepper, and transfer into a large mixing bowl.
  6. Spread 2 cups of the marinara sauce on the bottom of baking dish. Set aside.
  7. To assemble the rolls, lay a lasagna noodles on a flat surface. Then spread a large spoonful of spinach mixture evenly over each noodle. Gently roll up noodles and place seam side down onto the baking dish.

  8. To assemble the rolls, lay a lasagna noodles on a flat surface. Then spread a large spoonful of ricotta mixture evenly over each noodle. Gently roll up noodles and place seam side down onto the baking dish.

The post Cheesy Spinach Lasagna Rolls appeared first on COOKTORIA.

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This Easy Rigatoni Bolognese, made with only 4 ingredients and in less than 30 minutes, is going to become your family’s favorite in no time! 

This Easy Rigatoni Bolognese is a true crowd-pleaser and time-saver. Made with just a few simple ingredients and no fuss, it is a treasure for a busy housewife. I cook it on an almost weekly basis and we never get tired of it. It is one of my husband’s Top 5 favorite dishes, and one of my Top 10. 🙂 Need I say more?

Of course, you can use other kinds of pasta in this recipe. I just like rigatoni best. Some may argue that spaghetti is the best pick, but it is truly a personal preference.

INGREDIENTS FOR EASY RIGATONI BOLOGNESE:
  • 16 oz. uncooked rigatoni pasta
  • 1 lb. ground beef
  • 1 tbsp. olive oil
  • 1 24oz. your favorite Marinara Sauce
  • shredded Parmesan cheese, to garnish
INSTRUCTIONS:

1. Bring a large pot of lightly salted water to a boil. Add the rigatoni and cook for 10-12 minutes, or until al dente; drain and set aside.

2. In a medium sauce pan, cook the beef with olive oil on medium heat, for about 5 minutes.

3. Add the Marinara Sauce, reduce the heat to low, and keep cooking for another 20 minutes.

4. Add 1/2 of the meat sauce to the pasta and mix well.

5. Divide the pasta between the serving plates and add the remaining meat sauce on top.

6. Garnish with Parmesan cheese if desired.

Your Easy Rigatoni Bolognese is ready, and now it’s time to enjoy it. Bon appetit!

WATCH HOW TO MAKE EASY RIGATONI BOLOGNESE

Easy Rigatoni Bolognese

This Easy Rigatoni Bolognese, made with only 4 ingredients and in less than 30 minutes, is going to become your family’s favorite in no time! 

  • 16 oz. uncooked rigatoni pasta
  • 1 lb. ground beef
  • 1 tbsp. olive oil
  • 24 oz. your favorite marinara sauce
  • shredded Parmesan cheese to garnish (optional)
  1. Bring a large pot of lightly salted water to a boil. Add the rigatoni and cook for 10-12 minutes, or until al dente; drain and set aside.
  2. In a medium sauce pan, cook the beef with olive oil on medium heat, for about 5 minutes.
  3. Add the Marinara Sauce, reduce the heat to low, and keep cooking for another 20 minutes.
  4. Add 1/2 of the meat sauce to the pasta and mix well.
  5. Divide the pasta between the serving plates and add the remaining meat sauce on top.
  6. Garnish with Parmesan cheese if desired.

Before you go… Check out these recipes  FETTUCCINE WITH ROASTED PEPPER SAUCE

SALMON BURGERS

CABBAGE SAUTEED WITH CHICKEN

Follow me on PINTEREST, FACEBOOK AND INSTAGRAM to get some more deliciousness! ❤❤❤

The post Easy Rigatoni Bolognese appeared first on COOKTORIA.

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Crispy french fries, tender steak, mushrooms, peppers and creamy American cheese make these delicious Philly Cheese Steak Fries a crowd pleaser!

What do you think about combining your two favorite meals in one? Yep, I think it’s a great idea also. These Philly Cheese Steak Fries are just perfect for those days when you are craving for comfort food. 

You may choose to prepare the french fries following my recipe, or use your favorite recipe instead. You can even fry the potatoes instead of baking, if you enjoy fried potatoes more. The best part is that you are going to top them with cheesy, tender steak & veggies.

BEST MEAT FOR PHILLY CHEESE STEAK FRIES

The best meat for this (or any) Philly Cheese Steak recipe is Beef Shaved Steak. It is made by freezing the steak and then cutting it paper-thin. It is sold at Walmart and other large stores. Just ask the store associate to help you find it.

INGREDIENTS:

For the French Fries:

For the Cheese Steak Topping:

  • 2 tbsp. olive oil
  • 8 oz. mushrooms, sliced
  • 8 oz. green bell peppers, sliced
  • 8 oz. beef shaved steak
  • 6 white American cheese singles
  • 1/4 tsp. red pepper flakes (optional)
  • salt&pepper, to taste
INSTRUCTIONS: 

1. Peel and cut the potatoes into 1/4-inch sticks. Place into a medium bowl and mix with the remaining ingredients. Bake at 400F for 25-30 minutes.

2. Meanwhile, heat up a large skillet on medium-high heat. Add olive oil, bells peppers and mushrooms and cook for about 7 minutes. Season with salt and pepper and remove the veggies from the skillet.

3. To the same skillet, add shaved steak. Cook for 5-7 minutes, until it turns brown and no pink color remains. Season with salt, pepper and red pepper flakes. Stir, add the cheese singles and the cooked veggies. Turn off the heat and give the mixture a final stir.

4. Remove the fries from the oven and arrange onto serving plate(s). Add the Philly Cheese Steak mixture on top. Garnish with chopped parsley if desired. Serve immediately.

Thanks for checking this recipe out! If you do give it a try, please, share your feedback below. I can’t wait to hear how you enjoyed these!

WATCH HOW TO MAKE PHILLY CHEESE STEAK FRIES

Philly Cheese Steak Fries

Crispy french fries, tender steak, mushrooms, peppers and creamy American cheese make these delicious Philly Cheese Steak Fries a crowd pleaser!

For the French Fries:
  • 4 medium potatoes
  • 2 tbsp. olive oil
  • 1 tsp. paprika
  • 1 tsp. dried oregano
  • salt&pepper (to taste)
For the Cheese Steak Topping:
  • 2 tbsp. olive oil
  • 8 oz. mushrooms (sliced)
  • 8 oz. green bell peppers (sliced)
  • 8 oz. beef shaved steak
  • 6 white American cheese singles
  • 1/4 tsp. red pepper flakes (optional)
  • salt&pepper (to taste)
  1. Peel and cut the potatoes into 1/4-inch sticks. Place into a medium bowl and mix with the remaining ingredients. Bake at 400F for 25-30 minutes.
  2. Meanwhile, heat up a large skillet on medium-high heat. Add olive oil, bells peppers and mushrooms and cook for about 7 minutes. Season with salt and pepper and remove the veggies from the skillet.
  3. To the same skillet, add shaved steak. Cook for 5-7 minutes, until it turns brown and no pink color remains. Season with salt, pepper and red pepper flakes. Stir, add the cheese singles and the cooked veggies. Turn off the heat and give the mixture a final stir.
  4. Remove the fries from the oven and arrange onto serving plate(s). Add the Philly Cheese Steak mixture on top. Garnish with chopped parsley if desired. Serve immediately.

PIN IT FOR LATER

The post Philly Cheese Steak Fries appeared first on COOKTORIA.

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Tender calamari rings cooked in flavorful mushroom and roasted pepper sauce, and mixed with fettuccine pasta. This Creamy Calamari Fettuccine is my favorite seafood dish!

If you like seafood, I can guarantee that you’ll be making this Creamy Calamari Fettuccine more than once. It might even make it to your favorite recipes. IT. IS. SO. TASTY! The best part is that the recipe is simple to make and the ingredient list is short.

Do you guys cook with calamari? Do you have your favorite calamari recipe? I’ve tried a lot of calamari dishes and I do like most of them. This Creamy Calamari Fettuccine is my favorite seafood dish. The calamari are just so tender and tasty, it’s hard to stop eating. So if you decided to see for yourself, let’s get to the recipe details.

CALAMARI

You may use fresh or frozen calamari in this recipe. If you bought fresh squid and don’t know how to clean and cut it properly, check out this article from WikiHow: How to Clean and Prepare a Squid to Make Calamari

I usually use cleaned and cut calamari bought from WalMart’s frozen seafood section.

ROASTED PEPPERS

You’ll need a 6.5 oz jar of roasted peppers. Again, these are sold in most large supermarkets. I buy Goya brand from Walmart. You may also buy roasted peppers on Amazon.

INGREDIENTS FOR CREAMY CALAMARI FETTUCCINE:
  • 3 tbsp. olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 lb. mushrooms, sliced
  • 1 6.5oz. jar roasted peppers
  • 1 lb. calamari rings (fresh or thawed)
  • 1 cup Half&Half (or heavy cream)
  • 1 16oz. package fettuccine pasta
  • 1 tsp. dried Italian herbs
  • 1 tsp. pepper
  • 1/4 tsp. red pepper flakes (optional)
  • salt to taste
  • chopped parsley, to garnish
INSTRUCTIONS:

1. Puree the roasted peppers together with the liquid from the jar in a smoothie cup, blender, food processor, or with immersion blender, until smooth.

2. In a large skillet, saute the onion in olive oil over medium heat, until soft (about 7-10 minutes).

3. Add garlic, cook for 1 minute and then add mushrooms. Cook, stirring occasionally, for 10 minutes.

4. Add pureed roasted peppers, salt, pepper, Italian herbs, and red pepper flakes. Stir.

5. Add calamari and cook them in the mushroom-pepper sauce for 20-30 minutes, until calamari are tender.

6. While calamari are cooking, bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.

7. Add Half&Half to calamari sauce, stir and turn off the heat.

8. Add fettuccine to the skillet and mix everything well. Garnish with chopped parsley.

WATCH HOW TO MAKE CREAMY CALAMARI FETTUCCINE

CREAMY CALAMARI FETTUCCINE

Tender calamari rings cooked in flavorful mushroom and roasted pepper sauce, and mixed with fettuccine pasta. This Creamy Calamari Fettuccine is my favorite seafood dish!

  • 3 tbsp. olive oil
  • 1 small onion (diced)
  • 2 garlic cloves (minced)
  • 1 lb. mushrooms (sliced)
  • 1 6.5 oz. jar roasted peppers
  • 1 lb. calamari rings (fresh or thawed)
  • 1 cup Half&Half (or heavy cream)
  • 1 16 oz. package fettuccine pasta
  • 1 tsp. dried Italian herbs
  • 1 tsp. pepper
  • 1/4 tsp. red pepper flakes (optional)
  • salt to taste
  • chopped parsley (to garnish)
  1. Puree the roasted peppers together with the liquid from the jar in a smoothie cup, blender, food processor, or with immersion blender, until smooth.

  2. In a large skillet, saute the onion in olive oil over medium heat, until soft (about 7-10 minutes).

  3. Add garlic, cook for 1 minute and then add mushrooms. Cook, stirring occasionally, for 10 minutes.

  4. Add pureed roasted peppers, salt, pepper, Italian herbs, and red pepper flakes. Stir.

  5. Add calamari and cook them in the mushroom-pepper sauce for 20-30 minutes, until calamari are tender.

  6. While calamari are cooking, bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.

  7. Add Half&Half to calamari sauce, stir and turn off the heat.
  8. Add fettuccine to the skillet and mix everything well. Garnish with chopped parsley.

PIN THIS RECIPE FOR LATER

The post Creamy Calamari Fettuccine appeared first on COOKTORIA.

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This Scrambled Egg Toast is so easy to make, filling, and so incredibly tasty, that it is going to make your morning better. Guaranteed. 

Good morning, dear readers! I have a special breakfast treat for you today – The Best Scrambled Egg Toast recipe! It is one of the most loved recipes in my family and for a good reason. It is SCRUMPTIOUS. What could make a better way to start your day than a tasty scrambled egg on top of crunchy, buttery toast?

WHAT MAKES THIS EGG TOAST RECIPE THE BEST?

There is a secret ingredient that takes the scrambled eggs from good to super tasty. It is feta cheese. Feta adds a wonderful texture and improves the taste of scrambled eggs. Of course, you’ll want to use a good-quality feta cheese. Try to find the kind that is sold in bricks, not crumbles. If you’d like, you can order feta cheese from Amazon.

INGREDIENTS FOR THE BEST EGG TOAST:
  • 2 slices bread (I used white sourdough bread)
  • 1/2 tbsp. butter for frying eggs + more to butter the bread
  • 2 eggs
  • 1/3 cup of good-quality feta cheese crumbles
  • chopped parsley or dill to garnish
INSTRUCTIONS:

1. Spread a thin layer of softened butter on both sides of the bread. Fry the bread on medium heat for about 2 minutes on each side, until golden a crust forms.

2. Remove the bread from the frying pan and add 1/2 tbsp. of butter. Add the eggs and feta cheese and cook, stirring often, for about 3-4 minutes, until the eggs are cooked through.

3. Divide the eggs between the bread slices and sprinkle with freshly chopped dill or parsley.

4. Make yourself a cup of coffee and enjoy The Best Scrambled Egg Toast.

THE BEST SCRAMBLED EGG TOAST FAQ
  1. What kind of bread to use? Use your favorite kind! White, wheat, whole grain, rye, pumpernickel will work in this recipe. Feeling fancy this morning? Use croissant instead. 🙂
  2. Where to find good quality feta cheese? I recommend buying sheep’s feta cheese that is sold in bricks and stored in brine. I buy it from a local Bulgarian store, but it is good feta cheese is sold in many large supermarkets and health food stores. Just look around the cheese section or ask store associate to help you out. You can also order feta cheese from Amazon.
  3. How to customize this Egg Toast? If you feel adventurous this morning, place a slice of mozzarella on the bread before adding the eggs. You may also enjoy adding some tomatoes or roasted peppers to the eggs. Oh! And a slice of avocado on top fits really well!

Let me know how you liked this easy, yet so tasty, breakfast. My family is enjoying it at least two times a week. I hope you all have a wonderful morning!

WATCH HOW TO MAKE THE BEST SCRAMBLED EGG TOAST

The Best Scrambled Egg Toast

This Scrambled Egg Toast is so easy to make, and so incredibly tasty, that it is going to make your morning better. Guaranteed. 

  • 2 slices bread (I use white, sourdough bread)
  • 1/2 tbsp butter, plus more to butter the bread
  • 2 eggs
  • 1/3 cup good quality feta cheese crumbles
  • chopped parsley or dill to garnish
  1. Spread a thin layer of softened butter on both sides of the bread. Fry the bread on medium heat for about 2 minutes on each side, until golden a crust forms.
  2. Remove the bread from the frying pan and add 1/2 tbsp. of butter. Add the eggs and feta cheese and cook, stirring often, for about 3-4 minutes, until the eggs are cooked through.
  3. Divide the eggs between the bread slices and sprinkle with freshly chopped dill or parsley.
  4. Make yourself a cup of coffee and enjoy The Best Scrambled Egg Toast.

YOU’D DEFINITELY ENJOY THESE: 

PERFECT SCRAMBLED EGGS by Cooktoria

BUCKWHEAT BLUEBERRY MUFFINS by Sunkissed Kitchen

EGG AND SAUSAGE STUFFED PEPPERS by The Endless Meal

Follow me on PINTEREST, FACEBOOK AND INSTAGRAM to get some more deliciousness! ❤❤❤

The post The Best Scrambled Egg Toast appeared first on COOKTORIA.

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This Ultimate Zucchini Salad is so flavorful and healthy, you’ll want to make it all summer long! Seasoned with lemon-parsley dressing, it requires only 5 ingredients!

Don’t you crave this tasty, fresh and zesty Zucchini Salad? This classic Italian recipe is a staple at my home and I think it’ll become your favorite way to enjoy zucchini! 

This Zucchini Salad pairs well with practically any dish, or you can enjoy it just on it’s own. I love to eat it with fresh mozzarella cheese and a slice of crusty bread. There is just something special about this combination.

HOW TO PICK THE BEST ZUCCHINI?

Zucchini is the main ingredient here, so you’ll want to make sure you pick the best ones. When shopping for zucchini, try to find small (6- to 9-inches in length) and relatively thin ones. The zucchini should feel heavy for its size. The skin should look smooth, with dark green color and free of blemishes.

INGREDIENTS FOR ULTIMATE ZUCCHINI SALAD:
  • 4 medium zucchini
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 small garlic cloves, finely chopped
  • 2 tbsp. chopped parsley
  • 1/4 tsp. salt (or to taste)
INSTRUCTIONS:

1.Cut the zucchini in the middle and slice into thin strips.

2. Heat up a large, non-stick griddle on medium-high heat. Fry the zucchini without any oil, for about 3 minutes on each side, until they get brown marks and soften a little.

3. Prepare the dressing by whisking the rest of the ingredients together.

4. Pour the dressing over grilled zucchini and mix well. Serve warm or cold.

I can’t wait for you to try this salad! Now’s the time to get your fresh zucchini at any farmers market. Or perhaps you have a garden and soon you’ll have your own zucchini? In any case, share your feedback and ENJOY!!!

WATCH HOW TO MAKE ULTIMATE ZUCCHINI SALAD

ULTIMATE ZUCCHINI SALAD

This Ultimate Zucchini Salad is so flavorful and healthy, you’ll want to make it all summer long! Seasoned with lemon-parsley dressing, it requires only 5 ingredients!

  • 4 medium zucchini
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 small garlic cloves (finely chopped)
  • 2 tbsp. chopped parsley
  • 1/4 tsp. salt (or to taste)
  1. Cut the zucchini in the middle and slice into thin strips. cutting zucchini into thin strips
  2. Heat up a large, non-stick griddle on medium-high heat. Fry the zucchini without any oil, for about 3 minutes on each side, until they get brown marks and soften a little. frying zucchini on the skillet
  3. Prepare the dressing by whisking the rest of the ingredients together. preparing the dressing for zucchini salad
  4. Pour the dressing over grilled zucchini and mix well. Serve warm or cold.

PIN ULTIMATE ZUCCHINI SALAD FOR LATER

YOU MAY ALSO ENJOY:

The post Ultimate Zucchini Salad Recipe & Video appeared first on COOKTORIA.

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This Cabbage Lasagna is filled with sweet onions, carrots, juicy ground meat, and melted cheese. Topped with marinara sauce and some extra cheese, this dish tastes as impressive as it looks! 

Let’s talk about Cabbage Lasagna today. Yes, this delicious, goodness-filled dish definitely belongs on your “MUST TRY” list. You’ll fall in love with the texture, colors, smell and TASTE. 

We have all had traditional lasagna, but I prefer to give it a little extra twist each time I make it. This time I substituted pasta sheets with cabbage leaves and simplified the sauce a little bit. I also made it upside down. OK, I shouldn’t have called this dish lasagna, but how else to call it??? Anyways, my friends and family enjoyed this Cabbage “Lasagna”  tremendously and so will you.

HOW TO COOK CABBAGE LEAVES?

You’ll need to cook the cabbage leaves for this recipe. It is very easy to do and you can make it a night before, or while prepping and cooking the sauce.

  1. Choose a medium, 2 1/2 – 3 lbs. cabbage
  2. Fill a large pot with water and bring to a boil
  3. Using a large sharp knife remove the hard core from the center of cabbage
  4. Place the cabbage inside the pot with boiling water, cut side up
  5. Cook about 15-25 minutes (depending on cabbage variety) until outermost leaves become soft and fully cooked
  6. Remove the cooked leaves with a fork or tongs
  7. Continue until the entire cabbage is peeled and all of the leaves are cooked through.

It is absolutely OK to have torn and damaged leaves! They won’t be visible in lasagna anyways. 

WHAT KIND OF MEAT TO USE FOR CABBAGE LASAGNA?

You may use ground pork, beef, chicken or turkey in this recipe. I enjoy it the most with ground pork.

CABBAGE LASAGNA INGREDIENTS: 
  • about 15-20 cooked cabbage leaves (cooking instructions above)
  • 1 1/2 lb. ground pork
  • 4 medium onions, diced
  • 4 large carrots, shredded
  • 8 oz. mozzarella cheese, sliced thinly or shredded
  • 2 cups marinara sauce
  • 3 tbsp. butter
  • 3 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. Italian Seasoning
INSTRUCTIONS:

1. In a large skillet, saute the onions in olive oil and butter for 15 minutes on medium heat.

2. Add carrots and cook for another 5 minutes.

3. Add ground meat and cook for 10 more minutes, stirring, and breaking the meat into small pieces.

4. Add 1 cup of marinara sauce, salt, pepper and Italian seasoning. Stir everything well and set aside. Preheat the oven to 350F.

5. Place 2-3 cabbage leaves on the bottom of medium-sized bowl. Spread a generous amount of meat sauce onto the cabbage leaves, and add some mozzarella.

6. Repeat layers until you ran out of sauce and most of the cheese (reserve a little for topping). Finish with the cabbage leaves.

7. Place a baking tray on top of the bowl and flip the “lasagna cake” onto it.

8. Spread 1/2 cup of marinara sauce on top and bake at 350F for 30 minutes.

9. Take the cabbage lasagna out, spread the remaining 1/2 cup of marinara and add some cheese on top. Bake for another 10 minutes.

10. Let it cool slightly, garnish with chopped parsley and serve.

Hope you’ll give this Cabbage Lasagna a try. This dish looks very impressive and tastes even better. Looks at these layers! YUM, YUM, YUM!

WATCH HOW TO MAKE CABBAGE LASAGNA

Cabbage Lasagna

This Cabbage Lasagna is filled with sweet onions, carrots, juicy ground meat, and melted cheese. Topped with marinara sauce and some extra cheese, this dish tastes as impressive as it looks! 

  • about 15-20 cooked cabbage leaves (cooking instructions above)
  • 1 1/2 lb. ground pork
  • 4 medium onions (diced)
  • 4 large carrots (shredded)
  • 8 oz. mozzarella cheese (sliced thinly or shredded)
  • 2 cups marinara sauce
  • 3 tbsp. butter
  • 3 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. Italian Seasoning
  1. In a large skillet, saute the onions in olive oil and butter for 15 minutes on medium heat.
  2. Add carrots and cook for another 5 minutes.
  3. Add ground meat and cook for 10 more minutes, stirring, and breaking the meat into small pieces.
  4. Add 1 cup of marinara sauce, salt, pepper and Italian seasoning. Stir everything well and set aside. Preheat the oven to 350F.
  5. Place 2-3 cabbage leaves on the bottom of medium-sized bowl. Spread a generous amount of meat sauce onto the cabbage leaves, and add some mozzarella.
  6. Repeat layers until you ran out of sauce and most of the cheese (reserve a little for topping). Finish with the cabbage leaves.

  7. Place a baking tray on top of the bowl and flip the “lasagna cake” onto it.

  8. Spread 1/2 cup of marinara sauce on top and bake at 350F for 30 minutes.
  9. Take the cabbage lasagna out, spread the remaining 1/2 cup of marinara and add some cheese on top. Bake for another 10 minutes until cheese melts.

  10. Let it cool slightly, garnish with chopped parsley and serve.

The post Cabbage Lasagna Recipe & Video appeared first on COOKTORIA.

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This Easy Tuna Melt Sandwich makes a tasty and filling lunch. Made with capers and Parmesan cheese, it gives a new twist to the classic flavors! 

I am a big fan of this Tuna Melt recipe. Just a few simple ingredients create such a wonderful flavor, and the crunchy, buttery bread makes everything even better. So check if you have some canned tuna stashed in your pantry and then give this tasty sandwich a try.

WHAT MAKES THIS TUNA MELT RECIPE SPECIAL?

You’ll absolutely love the addition of capers and Parmesan cheese to this sandwich! These flavors work really well together. Also browning the buttered bread on both sides, before the topping is added, gives this Tuna Melt Sandwich an extra crunch.

WHAT KIND OF CHEESE IS BEST FOR TUNA MELT SANDWICH?

Great question! I always recommend using YOUR FAVORITE cheese to top the sandwich. Do you have a kind you LOVE? If not, Cheddar, Gouda, Asiago, Provolone and Mozzarella wil get the job done well. Check this article for more information: The Best Cheeses For Melting.

INGREDIENTS:
  • 4 slices of your favorite bread
  • 2-3 tbsp of butter
  • 1 cup of canned white meat tuna packed in water, drained (Two 6-ounce cans)
  • 1/4 cup of diced celery
  • 2 tbsp of capers, drained
  • 1/3 cup of shredded Parmesan cheese
  • 1/4 cup of good quality mayo
  • 2 tbsp of chopped parsley
  • 1/2 cup of shredded sharp Cheddar cheese
HOW TO MAKE A TUNA MELT SANDWICH?

1. Butter the bread on both sides and fry each side in a skillet until golden brown. Set aside.

2. In a medium bowl, combine the tuna meat, celery, capers, Parmesan, mayo, and parsley. Mix everything together thoroughly.

3. Place the bread on a baking sheet. Arrange the tuna salad on top of the bread and sprinkle with the shredded cheddar cheese.

4. Place the baking sheet under the broiler for 5-6 minutes, until the cheese has melted and started to bubble. Garnish with chopped parsley and serve immediately.

Enjoy this tasty Easy Tuna Melt Sandwich and don’t forget to share how you liked it. Snap a photo and share it on Instagram with #cooktoria, I always enjoy checking out what you create!

Bon appetit, friends!

TUNA MELT RECIPE VIDEO

EASY TUNA MELT SANDWICH - YouTube

Easy Tuna Melt Sandwich

This Easy Tuna Melt Sandwich makes a tasty and filling lunch. Made with capers and Parmesan cheese, it gives a new twist to the classic flavors! 

  • 4 slices your favorite bread
  • 2 tbsp butter
  • 1 cup canned white meat tuna packed in water, drained ( (Two 6-ounce cans))
  • 1/4 cup diced celery
  • 2 tbsp capers, drained
  • 1/3 cup shredded Parmesan cheese
  • 1/4 cup good quality mayo
  • 2 tbsp chopped parsley
  • 1/2 cup shredded sharp Cheddar cheese
  1. Butter the bread on both sides and fry each side in a skillet until golden brown. Set aside.
  2. In a medium bowl, combine the tuna meat, celery, capers, Parmesan, mayo, and parsley. Mix everything together thoroughly.
  3. Place the bread on a baking sheet. Arrange the tuna salad on top of the bread and sprinkle with the shredded cheddar cheese.
  4. Place the baking sheet under the broiler for 5-6 minutes, until the cheese has melted and started to bubble. Garnish with chopped parsley and serve immediately.

Before you go… Check out this recipe  SALMON BURGERS

Follow me on PINTEREST, FACEBOOK AND INSTAGRAM to get some more deliciousness! ❤❤❤

The post Easy Tuna Melt Sandwich appeared first on COOKTORIA.

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This Breakfast Broccoli Bake made with eggs, Provolone, and feta cheese is healthy, filling and delicious way to start your day! That’s the only Broccoli Bake recipe you’ll ever need.

Have you ever tried Broccoli Bake before? It’s so yummy, colorful, easy to make and it is actually GOOD FOR YOU! Whether you are making it for breakfast, brunch, or lunch – I am sure you won’t be disappointed.

BROCCOLI BASICS
  1. Shopping. When shopping for broccoli, choose firm stalks, with tight florets, and crisp green leaves. Avoid yellowed or flowering florets. The cut ends of the stalks should be fresh and moist looking.
  2. Storing. Store broccoli unwashed in an open plastic bag in the refrigerator (Do not keep the bag sealed!). Consume fresh broccoli as soon as you can as it will not keep long. If bought very fresh, it will stay in refrigerator for up to 10 days.
  3. Cooking. You can steam or boil broccoli for this recipe.

BREAKFAST BROCCOLI BAKE INGREDIENTS:
  • 4 cups of cooked, bite-sized, broccoli florets (steamed or boiled)
  • 4 large eggs
  • 1 cup of grated Provolone cheese
  • 1/2 cup of whole milk
  • 1/2 cup of feta cheese crumbles
  • 2 tbsp. of finely chopped parsley
  • salt and pepper, to taste
HOW TO MAKE BROCCOLI BAKE?
  1. Preheat oven to 350 degrees F
  2. In a medium bowl, whisk the eggs with Provolone, milk, parsley, salt, and pepper. Set aside.
  3. Place broccoli in a 9 x 6 inch casserole dish and sprinkle feta cheese on top.
  4. Pour the egg mixture over the broccoli. Using a fork, even out the broccoli florets, making sure that egg-cheese mixture is spread out evenly.
  5. Bake for 30-35 minutes, until golden brown.

This Broccoli Bake will taste great the next day as well. You can reheat it in the oven or microwave. You may also add some extra Provolone cheese on top.

I am very excited to hear your feedback! Can’t wait for you to try this tasty breakfast, friends!

WATCH HOW TO MAKE BREAKFAST BROCCOLI BAKE

BREAKFAST BROCCOLI BAKE - YouTube

Breakfast Broccoli Bake

This Breakfast Broccoli Bake made with eggs, Provolone, and feta cheese is healthy, filling and delicious way to start your day! That’s the only Broccoli Bake recipe you’ll ever need.

  • 4 cups of cooked (bite-sized, broccoli florets (steamed or boiled))
  • 4 large eggs
  • 1 cup of grated Provolone cheese
  • 1/2 cup of whole milk
  • 1/2 cup of feta cheese crumbles
  • 2 tbsp. of finely chopped parsley
  • salt and pepper (to taste)
  1. Preheat oven to 350 degrees F
  2. In a medium bowl, whisk the eggs with Provolone, milk, parsley, salt, and pepper. Set aside.
  3. Place broccoli in a 9 x 6 inch casserole dish and sprinkle feta cheese on top.
  4. Pour the egg mixture over the broccoli. Using a fork, even out the broccoli florets, making sure that egg-cheese mixture is spread out evenly.
  5. Bake for 30-35 minutes, until golden brown.

PIN FOR LATER

The post Breakfast Broccoli Bake appeared first on COOKTORIA.

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