Your first stop for cooking recipes

Browsing tag

oven

Recipes made in the Oven

Stuffed Tomato Bites

Add to ❤ Favorites These zesty little mouthfuls are hollowed-out tomatoes stuffed with a mixture of spinach, ricotta, and herbs, with a bit of egg to hold it altogether. Then you bake them in a hot oven and top them with provolone, which melts beautifully all over the top. Ingredients for 5 servings 5 small tomatoes ½ cup ricotta cheese 1 egg 1 cup spinach, chopped 2 glove garlic, minced ½ teaspoon onion powder 1 tablespoon parsley, minced pinch of salt & pepper Olive oil for drizzling 2 pieces provolone cheese Read the Instructions here  

Herbed Goat Cheese Stuffed Mushrooms

Add to ❤ Favorites These are maybe the best stuffed mushrooms ever, the cheese and herb pairing is perfection, and I’m thinking that most of you out there really do need them in you life. Ingredients for 6-8 servings 1 (6-8 ounce) log goat cheese 1 cup shredded fontina cheese 1/2 cup grated parmesan cheese 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 1 tablespoon chopped chives kosher salt and pepper 16 ounces cremini mushrooms, stems removed Read the Instructions here  

Greek Lamb Meatballs and Rice

Add to ❤ Favorites Great and easy one pot meal which starts on the stove and finishes in the oven! Greek lamb meatballs and brown rice is a healthy, complete meal full of the flavors of mint and thyme and finished with a crumble of feta. Ingredients for 4 servings Lamb Meatballs 1 lb ground lamb (or beef) 2 tsp dried oregano 1/2 tsp cumin 1/2 tsp coriander 1 tsp kosher salt 1 clove garlic minced 1/2 cup fresh breadcrumbs 1/4 cup shredded kefalotyri (or parmesan cheese) 1 egg Brown Rice 2 tbsp olive oil 1 medium onion diced 4 cloves garlic minced 1/2 tsp kosher salt 1 cup brown basmati rice 1/2 cup vermouth (or white wine) or white wine 2 3/4 cups low or no sodium chicken stock 1/2 tsp coriander 1 tsp lemon zest 1 slices lemon seeded and cut into 8 oz snap peas cut into 1/2 inch pieces 1/4 cup fresh chopped oregano 2 tbsp lemon juice 6 oz feta cheese Read the Instructions here  

Lentil and Couscous Stuffed Peppers

Add to ❤ Favorites These healthy vegetarian stuffed peppers are full of lentils, couscous, basil and feta! They’re simple to make and go great with a side salad. Recipe yields 8 stuffed peppers (which I’d say is 4 servings, since these are light!). Ingredients for 4 servings Roasted peppers 4 large red bell peppers, halved vertically, seeded and membranes removed 2 tablespoons olive oil, or more as needed Salt and pepper Lentils ½ cup Bob’s Red Mill Petite French Green Lentils, sorted and rinsed 1¼ cups vegetable broth or water 1 bay leaf Couscous 1 tablespoon olive oil 1 small yellow onion, chopped (to yield 1 cup chopped onion) 2 garlic cloves, pressed or minced 1 large tomato, chopped ½ cup whole wheat couscous ½ cup vegetable broth or water Everything else ½ cup crumbled feta 1 tablespoon olive oil 1 tablespoon lemon juice ¼ cup chopped fresh basil, plus extra for garnishing ¼ teaspoon salt ⅛ teaspoon red pepper flakes Read the Instructions here  

Crispy Roast Potatoes

Add to ❤ Favorites Golden and crispy roast potatoes are the best part of any roast dinner. Here I’ve used rosemary, sage and garlic, but you can just as easily leave the herbs out if you don’t have them and they’ll still be delicious! Ingredients for 4 servings 700 g roasting potatoes (1 1/2 pounds) 1/2 tsp salt 3 tbs olive oil 1 tbs fresh rosemary finely chopped 1 tbs sage finely chopped 2 cloves garlic minced salt and pepper to taste (I use 1/2 tsp of each) Read the Instructions here  

Creamy Parmesan Herb Chicken Mushroom

Add to ❤ Favorites So many flavours in the one pan! Crispy skinned chicken simmered in a beautifully thick and creamy sauce, using NO cream, with a mixture of herbs, a good kick of garlic and parmesan; simple ingredients for maximum taste. Ingredients for 6 servings FOR THE CHICKEN: 6 chicken thighs (skin on or off, bone in or out)* 2-3 teaspoons garlic powder Salt and pepper FOR THE SAUCE: 1 tablespoon minced garlic 400 g | 14 oz cups sliced mushrooms (1½ cups) 1 tablespoon dried Italian herbs* 2 teaspoons fresh chopped parsley 1½ cups 2% milk** Salt and pepper, to taste 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra 2% milk ¾ cup fresh grated Parmesan cheese, divided ¼ cup fresh chopped parsley (EXTRA), to serve Read the Instructions here  

Roasted Tomato Soup

Add to ❤ Favorites Turn on your oven, toss those canned tomatoes in, and roast them until they’re caramelized and sweet, and you’ve got the base for a killer tomato soup that will warm you up all fall and winter long. Ingredients for 6-8 servings 2 (28-ounce) cans whole tomatoes (do not drain) 6 cloves garlic, peeled 8 fresh thyme sprigs 2 tablespoons olive oil, divided Kosher salt Freshly ground black pepper Red pepper flakes (optional) 1 large yellow onion, diced 1/4 cup tomato paste 4 cups (32 ounces) low-sodium vegetable broth Read the Instructions here  

Roasted Vegetable Lasagna

Add to ❤ Favorites This lasagna is definitely a lighter version of the traditional lasagna, but trust that the flavor is not compromised. It’s incredibly filling, and packed with savory layers that will have your mouth watering for more. Ingredients for 5 servings 1 ½ cup Brussel sprouts, sliced 3 cups mushrooms, sliced 2 cups grape tomatoes 1 cup broccoli florets 1 tablespoon olive oil 1 tablespoon balsamic vinegar 9 lasagna noodles 1 cup tomato sauce ½ cup ricotta cheese 1 cup shredded mozzarella cheese Salt and pepper to taste Read the Instructions here  

Apple-Cinnamon Pork Loin

Add to ❤ Favorites Like most slow-cooker recipes, this one can also be done in the oven: just put it in a covered roasting pan, and check the meat frequently so you can take it out when it’s done. It does take a little more effort, but in return for your efforts, you’ll get the delicious smell of roasting pork all through the kitchen. Ingredients for 4 servings 2 lb. boneless pork loin roast 3 medium apples, peeled and sliced ¼ cup honey (optional) 1 red onion, halved and sliced 1 tbsp. ground cinnamon 1 cup chicken stock Cooking fat Sea salt and freshly ground black pepper Read the Instructions here