EZ Recipes

Breakfast Casserole

February 1, 2010 · 2 Comments

I got this one from my friend Decemeber.  I made this for a sleepover with some girlfriends.  One of them is a vegetaran, so I omitted the sausage.  To add a little bit more substance in place of the sausage, I put in the optional green pepper and onion, and added a couple more eggs.  It still turned out very delicious, and clearly this is a great recipe to work with depending on who you will be serving it to.

You need:

6-8 pieces of bread cubed

2 cups shredded cheddar cheese

2 lbs sausage

2 ½ cups milk

1 can cream of mushroom soup

½ can evaporated milk

4 eggs

*optional ¼ cup of green peppers and onions

Grease 9 x 13 pan.  Brown and drain sausage.  In dish, layer bread, 1 cup of cheese and sausage until all is gone.  Beat eggs, and 2 ½ cup of milk and pour over layers. Refrigerate overnight.  Before baking, mix soup and milk and pour over all.  Bake 1 ½ hours at 300 degrees.

It was a huge hit with my girlfriends, and definitely something I will make again for overnight company.  Enjoy!

→ 2 CommentsCategories: Breakfast · Decemeber's Recipes · Eggs · Vegetarian · casserole

Greetings, and a Beef Dip Recipe

January 29, 2010 · 1 Comment

I say “Greetings” because I am writing for the first time from my new format.  I am quite excited to have moved from Blogspot to a site with my very own domain!  I hope to continue to gain followers and new friends.  Already, in just about a month’s time, this blogging journey has been exciting.  I am enjoying the new recipes that you have been sending me, and it’s definitely been an inspiration to try new things I would never even have thought of.  So please stay tuned!

Also, to those of you who have provided feedback so far on recipes I have posted, I want to thank you.  It’s great to know that the things I am sharing are successful.  Please keep it up!

Since I have been busy today setting up my new blog, I am posting a smaller recipe that my reader Roxanne sent me, the last of the contribution to my Superbowl theme.  Roxanne, thank you so much for sending me several recipes for that theme!  It is greatly appreciated.

And finally, I have a lot lined up for after I have concluded my theme.  I like the idea of making “themes” so that it is more interactive between myself and my readers.  That being said, Valentine’s Day is coming up.  So if anyone has any good “romantic” recipes to share for the occasion, you know the drill!  Send them to me at: ezsrecipes@gmail.com.  Otherwise I will be returning to a regular array of new things that have been sent to me that I am excited to try!

Beef Dip Recipe:

1 (8oz) cream cheese, softened
1 can of cream of mushroom soup, undiluted
1 pkg of Carl Budding Beef lunch meat (finely chopped)
Worcestershire sauce, to taste

Mix together.

Serve with potato chips.

Thanks again, everyone!  I hope you all have had a great Thursday!

→ 1 CommentCategories: Roxanne's Recipes · beef · dip

Cowboy Caviar Dip

January 27, 2010 · Leave a Comment

Sorry I’ve been off my Superbowl food theme. It’s been a rough time of it, getting sick, recovering and catching up both at work and at life in general! (No worries, I’m fine now!) Tonight I am posting another one from Roxanne. This is great for the vegetarian readers out there!

You’ll need:
1 cup mayo
1 cup sour cream
2 cans Mexicorn, drained
1 can hot or mild rotel, drained
1 bunch green onions
Shredded cheddar cheese

Blend mayo, sour cream together. Add Mexicorn, rotel, green onions and shredded cheese. Mix well. Chill for an hour. Serve with potato or tortilla chips.

→ Leave a CommentCategories: Roxanne's Recipes · Superbowl party food · Vegetarian · appetizers · dip · football party food

Soup Therapy

January 24, 2010 · 1 Comment

Having recently been sick myself I found this below article on Yahoo and wanted to share it. As I’ve stated before, this time of year appeals to the senses as far as making soups can be concerned, but you don’t always necessarily think of the other added benefits when doing so. No recipe is being posted with today’s blog, but if this article inspires you to make something soupy, you can click on the below links to see soups I have posted thus far on my blog.
Winter’s Night Beef Soup

Creamy Tomato Soup

Cheesy Couch Potato Soup

Enjoy the article, and stay healthy, spring is just around the corner!
The healing power of soup: something that both scientists and grandmothers can agree on. From helping you lose weight to warming you up from the inside out to boosting your immunity, soup is a winter staple that you shouldn’t be without. Maybe that is one reason that it is celebrated this month with its very own National Soup Month. Here’s a closer look at what you can do to benefit from soup’s amazing healing powers.

The healing power of soup
An ancient Chinese proverb states that a good doctor uses food first, then resorts to medicine. A healing soup can be your first step in maintaining your health and preventing illness. The therapeutic value of soup comes from the ease with which your body can assimilate the nutrients from the ingredients, which have been broken down by simmering.

Here are some healing soup tips that will preserve your wellness and longevity:

1. Lose weight with soup
Obesity is on the rise throughout the industrialized world, resulting in a startling increase in the rates of heart disease, stroke, cancer, and diabetes. You can count yourself out of the statistics if you eat a bowl of soup at least once a day. Nutritious low-salt soups will nourish you as they flush excess wastes from your body. It has been found that people who eat one serving of soup per day lose more weight than those who eat the same amount of calories, but don’t eat soup. Homemade soup is your best bet, because canned soups tend to be loaded with salt and chemicals. My advice is to use organic vegetables whenever possible. The herbicides and pesticides that can be present in conventional produce can assault the immune system and overload it with toxins.

2. Build your immunity
Your immune system needs a lot of minerals to function properly and the typical Western diet does not always hit the mark. When you slowly simmer foods over low heat, you gently leach out the energetic and therapeutic properties of the foods, preserving the nutritional value of the foods. Keep in mind that boiling can destroy half of the vitamins found in vegetables, so cook soup over a low heat.

Immune-Boosting Soup
Simmer these ingredients for 30 minutes: cabbage, carrots, fresh ginger, onion, oregano, shiitake mushrooms (if dried, they must be soaked first), the seaweed of your choice, and any type of squash in chicken or vegetable stock. Cabbage can increase your body’s ability to fight infection, ginger supports healthy digestion, and seaweed cleanses the body. Shiitake mushrooms contain coumarin, polysaccharides, and sterols, as well as vitamins and minerals that increase your immune function, and the remaining ingredients promote general health and well-being. Eat this soup every other day to build a strong and healthy immune system.

3. Detoxify your body
As a liquid, soup is already helping you flush waste from your body. When you choose detoxifying ingredients, such as the ones featured in the recipe below, you are really treating your body to an internal cleanse. The broth below boasts many benefits: it supports the liver in detoxification, increases circulation, reduces inflammation, and replenishes your body with essential minerals.

Super Detoxifying Broth
Simmer the following for 1–2 hours over a low flame: anise, brussels sprouts, cabbage, Swiss chard, cilantro, collards, dandelion, fennel, garlic, ginger, kale, leeks, shiitake mushrooms, mustard greens, daikon radish, seaweed, turmeric, and watercress. Drink 8 to 12 ounces twice a day. You can keep this broth in your fridge for up to one week; however, it is always best to serve soups when fresh because each day, the therapeutic value decreases.

In addition to using cleansing herbs in soups, you can take cleansing herbs in supplements. For a gentle but powerful cleanse using Chinese herbs, Internal Cleanse increases the ability of the liver to cleanse the body of internal and environmental toxins.

4. Warm up with a hearty soup
You always want to eat for the season. Soups provide something the body craves in cold weather. When you cook foods into a soup, you are adding a lot of what Chinese nutrition would call “warming energy? into the food. Warming foods to feature in your soups include: leeks, onions, turnips, spinach, kale, broccoli, quinoa, yams, squash, garlic, scallions, and parsley. As a spice, turmeric aids with circulation, a great boost against the cold weather.

5. Get well faster
As you mother may have instinctively known, when you are sick, there is no better healing food than soup. The reason for this is that soups and stews don’t require as much energy to digest, freeing your body up to fight the infection.

It would be impossible to talk about soup’s healing abilities without putting the spotlight on homemade chicken noodle soup. Studies have found that chicken noodle soup does seem to relieve the common cold by inhibiting inflammation — helping to break up congestion and ease the flow of nasal secretions.

While chicken soup may not cure a cold outright, it does help alleviate some of the symptoms and can help as a preventative measure. Many of my patient’s keep the herbal formula Cold & Flu in their medicine cabinets so its there to support recovery when a cold strikes.

In Chinese medicine, you would traditionally be given a tonic soup specifically tailored to your needs, and for that level of personal care, it is a good idea to consult a health practitioner knowledgeable in Chinese nutrition.

I hope you have gotten a taste of the healing power of soup! I invite you to visit often and share your own personal health and longevity tips with me.

May you live long, live strong, and live happy!

—Dr. Mao

This blog is meant to educate, but it should not be used as a substitute for personal medical advice. The reader should consult his or her physician or clinician for specific information concerning specific medical conditions. While all reasonable efforts have been made to ensure that all information presented is accurate, as research and development in the medical field is ongoing, it is possible that new findings may supersede some data presented.

→ 1 CommentCategories: Health · Weight Loss · soup

"Technical Fowl" Honey Wings

January 24, 2010 · Leave a Comment

I got this recipe from a little booklet that came with my football-shaped crock pot. This is designed for a smaller-sized crock-pot (15 quarts), but this could easily be adjusted for a larger one if desired for a bigger crowd.

You’ll need:
12 chicken wings, cut off tips and cut in half
1/4 teaspoon ground ginger
Salt and pepper to taste
1 cup honey
1/3 cup Worcestershire sauce
1 Tablespoon vegetable oil
1/4 cup spicy brown mustard
1/2 teaspoon garlic powder
1 – 1 oz. package chili seasoning

Sprinkle wings with salt, pepper, and ground ginger. Combine the other ingredients in a bowl. Place wings in slow cooker and pour sauce over them. Stir gently. Cook on HIGH for 3-4 hours.

That’s it!

→ Leave a CommentCategories: Superbowl party food · appetizers · chicken wings · crock pot · football party food

Cucumber Salsa

January 23, 2010 · Leave a Comment

Okay, today begins my theme of foods for Superbowl and/or football parties, tailgating, etc. Really these recipes could serve for ANY kind of sporting event or tailgate experience but in light of the Superbowl I am timing my theme accordingly. For those of you throwing an event for the Big Game, I hope some of these might come in useful. I am still taking recipes to share until the day of, so send them to ezsrecipes@gmail.com! And of course, comment and give feedback if you try them out!

This recipe is from a reader of mine, Roxanne. Thanks, Roxanne!

You will need:
6 large cucumbers, diced
4 large tomatoes, diced
2 jalepenos, minced
1 bunch cilantro, chopped
2 pkg dry ranch dressing
1 cup seasoned rice vinegar
1 tsp. salt

Combine ranch dressing and vinegar. Set aside. Chop all veggies. Combine with vinegar dressing. Add salt. Refrigerate, ENJOY!!!
**Use less/more tomato/cucumber/jalepenos to your taste. Makes 14 Cups. Serve with tortilla scoops.

→ Leave a CommentCategories: Roxanne's Recipes · Superbowl party food · cucumber · football party food · salsa · tailgating

Zucchini Fries

January 21, 2010 · 1 Comment

I made these last night with the main course I also made last night. All of this was inspired by Brent and it really paid off! This is incredibly simple and delicious. I’d say the most time consuming element to this recipe would be slicing the zucchini. And regardless, it does not take much time or effort at all. We both enjoyed it so much, that we’re having friends over for dinner tomorrow, and I plan to make this again!

Zucchini + egg + milk + Parmesan + breadcrumbs = Zucchini Fries

Preheat oven to 425°.

Cut 2 zucchini into 3-inch sticks.

Whisk an egg white in a small bowl, and add 1?4 cup milk.

Combine 1?2 cup shredded Parmesan and 1?2 cup seasoned breadcrumbs in a separate bowl.

Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture.

Coat a baking sheet with cooking spray, and place zucchini on sheet.

Bake for 25–30 minutes or until golden brown

→ 1 CommentCategories: appetizers · baked · side dish · zucchini

Easy Onion Chicken

January 21, 2010 · Leave a Comment

I am receiving a lot of great new recipe ideas; please be patient as I post them as they come! I’d like to try some of them out for myself for that matter before I post them, so please keep checking back and your recipes will be posted!

Thanks to my dear friend Brent (click on his name and check out his blog; encourage him on his journey to a healthier lifestyle!), I have discovered a new easy favorite. And I mean it! This recipe was not only super easy, with minimal preparation time, but easy to clean up as well. I got the majority of it cleaned up while it baked in the oven. Not to mention, totally delicious! I made this, per Brent’s suggestion with zucchini fries, which I will post tomorrow!

1 envelope dry onion soup mix

3/4 cup breadcrumbs

1 tablespoon grated parmesan cheese


6 boneless skinless chicken breasts

2 eggs

2 tablespoons margarine or butter, melted

green onion, cut into thin strips (for garnish)

1. With rolling pin, crush onion soup mix in the pouch.

2. Combine soup mix, bread crumbs, cheese& pepper.

3. Dip chicken in egg; coat with crumb mixture.

4. Arrange chicken on baking sheet.

5. Drizzle with butter.

6. Bake at 400 for 20 minutes.

7. Garnish with green onion.

With two weeks to the Superbowl, I will be starting my theme on football/Superbowl recipes this coming weekend. Last chance to send me recipes! ezsrecipes@gmail.com.

→ Leave a CommentCategories: Brent's Recipes · chicken · onion

Chili-Cheese Taco Dip

January 18, 2010 · Leave a Comment


This is another great little appetizer I got out of my Fix It and Forget It cookbook for crock pot recipes. We had our friend Mike over to watch some playoff games yesterday, and I wanted us all to have something good to snack on. I was also quite excited to finally have an excuse to use the football-shaped crock pot that my mom got me years ago! This was simple, easy, and tasted delicious. Great for a football party!
You need:
1 pound ground beef
1 can of Rotel chili, without the beans
1 pound mild Mexican Velveeta cheese
taco or tortilla chips
1. Brown the beef, crumble into small pieces, and drain
2. Combine the beef, chili, and cheese into the slow cooker.
3. Cover. Cook on Low for 1 to 1 1/2 hours, or until the cheese is melted, stirring occasionally to blend the ingredients.
4. Serve warm with taco or tortilla chips.
That’s it!
Once again, if you have good recipes to share for football/Superbowl parties, please send them to ezsrecipes@gmail.com. As the Superbowl approaches I plan to make this my theme for a couple of weeks! Thanks for sharing!

→ Leave a CommentCategories: Superbowl party food · appetizers · cheese · crock pot · football party food

Beef Goulash with Egg Noodles

January 16, 2010 · 1 Comment

Of course goulash is one of those recipes where there are many different varieties to pick from. But this is one that I like as an easy favorite, and my husband likes it a lot as well. That makes it a winner in my book!

All you need is:
1 large onion
2 pounds ground beef
4 Tablespoons flour
2 cloves garlic, chopped
1 12-oz can beef or chicken broth (I usually go with beef myself)
1/2 cup water
1/4 teaspoon pepper
1 teaspoon salt
3 teaspoons red wine
2 bay leaves
3 Tablespoons oil
1 Tablespoon paprika
1 package egg noodles

In a large skillet, saute onions in the oil for about 3 or so minutes, or until they are soft. Meanwhile, dredge the meat in the flour.

Cook the meat in the skillet, with the onions, until brown. Add the remaining ingredients. Cover the skillet and simmer on low heat for about 90 minutes. Serve over the cooked egg noodles.

Do you have other varieties of goulash you would like to share? Send them to me at ezsrecipes@gmail.com!

→ 1 CommentCategories: beef · dredge · egg noodles · goulash · red wine