Skip to content

Type what you have

Cook with

italian seasoning ×
Candice's Lasagna Omelet
Breakfast

Candice's Lasagna Omelet

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat a small skillet over medium-high heat. Cook and stir Italian sausage in hot skillet until browned and crumbly, 4 to 6 minutes. Drain and discard grease.
  2. 2 Melt butter in a skillet over medium heat. Pour eggs into skillet and sprinkle with sausage and Italian seasoning. Cook, occasionally lifting edge with spatula to allow uncooked eggs to flow underneath, until omelet is almost set, 4 to 6 minutes; flip.
  3. 3 Spread ricotta cheese and spaghetti sauce on top of the omelet; cook until omelet is completely set, 3 to 5 minutes. Sprinkle shredded mozzarella cheese over the top, fold in half, and transfer to a plate.

By gatorgirl

Hearty Egg and Bread Bake
Breakfast

Hearty Egg and Bread Bake

5.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Grease a 9 x 13 (3 L) baking dish.
  2. 2 In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
  3. 3 Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
  4. 4 Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
  5. 5 Cover and refrigerate overnight.
  6. 6 When ready to serve, preheat oven to 350 degrees F (175 degrees C).
  7. 7 Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.

By Egg Farmers of Ontario

Steak and Egg Hash
Breakfast American

Steak and Egg Hash

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat a cast iron skillet over medium heat; add steak and cook 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak to a plate and reserve the drippings in the skillet.
  2. 2 Add potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until potatoes are just tender, about 8 to 12 minutes.
  3. 3 Add onion and cook until lightly browned and the potatoes are cooked through, about 3 to 5 minutes.
  4. 4 Slice steak into pieces and return to the skillet, reduce heat to low. Make 4 shallow wells in the potato mixture and crack an egg into each one. Scatter the tomatoes throughout the skillet and cover; cook until the egg whites are set but the yolks are still runny, about 6 to 12 minutes.
  5. 5 Season eggs with salt, pepper, and Italian Seasoning; serve.

By Eggland's Best

Biscuits with Herb Breakfast Sausage Gravy
Breakfast

Biscuits with Herb Breakfast Sausage Gravy

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Pour milk into a measuring cup and add vinegar; set aside until milk curdles, 5 to 10 minutes.
  3. 3 Whisk together flour, baking powder, baking soda, sea salt, oregano, basil, and thyme in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
  4. 4 Make a well in the dry ingredients and stir gently with a wooden spoon while pouring in 1/4 cup curdled milk at a time. Stop adding milk when it resembles a slightly tacky but moldable dough, stirring until just combined. You may not need all of the milk.
  5. 5 Turn mixture onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5 to 6 times. Form dough into a 1-inch thick disc, handling as little as possible.
  6. 6 Using a 1-inch thick dough cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in 2 rows, making sure they just touch; this will help them rise uniformly. Gently reform the dough and cut out 1 or 2 more biscuits.
  7. 7 Bake in the preheated oven until fluffy and slightly golden brown, 10 to 15 minutes.
  8. 8 While biscuits are baking, cook sausage in a skillet over medium heat until browned, using a wooden spoon to break it up as it cooks, about 5 minutes.
  9. 9 Stir butter in a saucepan until melted. Mix in flour, salt, and seasoning. Cook and stir for 1 minute. Whisk in milk and continue cooking and stirring until gravy has thickened. Cook and stir for 1 minute more. If mixture is too thick, add in enough chicken broth until gravy has desired consistency. Serve gravy immediately over split biscuits.

By thedailygourmet

Keto Breakfast Pizza
Breakfast American

Keto Breakfast Pizza

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a rimmed pizza sheet. Place a baking sheet on the bottom rack of the oven to catch any drippings.
  2. 2 Mix sausage, 1 egg, pork rinds, and Italian seasoning together in a bowl until thoroughly combined. Spread mixture out onto the prepared pizza sheet in a large, thin circle.
  3. 3 Bake in the preheated oven until set and sausage is browned, 10 to 15 minutes.
  4. 4 Meanwhile, spray a large skillet with cooking spray and warm over medium-high heat. Whisk remaining eggs together in a bowl and pour into the skillet. Cook and stir until eggs are set, about 5 minutes. Remove from the heat and set aside.
  5. 5 Drain grease off pizza sheet. Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
  6. 6 Spread gravy evenly over the meat "crust." Sprinkle scrambled eggs on top. Sprinkle with bacon bits, onion, and jalapeno. Top with Cheddar cheese.
  7. 7 Broil pizza in the preheated oven until cheese is melted, bubbling, and lightly browned, 3 to 5 minutes. Let cool and cut into fourths before serving.

By Uncle Muscles

Onion and Mushroom Scrambled Eggs
Breakfast American

Onion and Mushroom Scrambled Eggs

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
  2. 2 Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
  3. 3 Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

By boonu

Veggie Egg Muffins with Spinach and Mushrooms
Breakfast American

Veggie Egg Muffins with Spinach and Mushrooms

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Spray a 12-cup silicone muffin pan with cooking spray. Divide spinach and mushrooms evenly among the muffin cups, filling each about 2/3 full. Sprinkle 1 teaspoon mozzarella cheese on top.
  3. 3 Beat eggs and sour cream together until well combined. Season with salt and pepper. Mix in Italian seasoning and garlic salt. Pour into muffin cups until almost full.
  4. 4 Bake in the preheated oven until muffins have risen, tops are lightly browned, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Loosen muffins with a butter knife and remove from the pan.

By shouthurray

Cheesy Baked Eggplant
Breakfast Italian

Cheesy Baked Eggplant

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Brush both sides eggplant slices with oil. Place on a baking sheet; sprinkle with garlic powder. Bake until beginning to soften, about 10 minutes.
  3. 3 Heat 2 tablespoons oil in a large skillet over medium heat. Add spinach, tomatoes, onion, and garlic; cook and stir until spinach wilts and tomatoes begin to release their juices, about 2 minutes. Combine ½ cup mozzarella, ½ cup Parmesan cheese, and ricotta in a medium bowl; set aside.
  4. 4 Place eggplant slices in a greased 9x13-inch baking dish. Top with spinach mixture; spread cheese mixture in a thin layer over spinach. Top with sauce; sprinkle with remaining ¼ cup mozzarella, ¼ cup Parmesan cheese, and Italian seasoning.
  5. 5 Bake in the preheated oven until eggplant is tender and easily pierced with a fork, about 30 minutes.

By Julie3333

Omelet Muffins
Breakfast American

Omelet Muffins

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 muffin tins. Line a baking sheet with aluminum foil.
  2. 2 Lay bacon strips in a single layer on the baking sheet. Bake in the preheated oven until browned and crisp, about 30 minutes. Reserve grease. Drain bacon slices on paper towels. Chop into small pieces.
  3. 3 Transfer bacon grease to a skillet. Cook onion in the skillet over medium heat until transparent. Drain on paper towels.
  4. 4 Whisk eggs and milk together in a bowl. Add bacon, onion, spinach, Colby Jack cheese, hot pepper sauce, Italian seasoning, salt, and pepper. Scoop mixture into muffin pans using an ice cream scoop, filling cups 3/4 full.
  5. 5 Bake in the preheated oven until muffins harden at the edges, about 50 minutes.

By Tracy Brown

Vegetarian Breakfast Sandwiches
Breakfast American

Vegetarian Breakfast Sandwiches

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Spray a nonstick skillet with cooking spray and place over medium heat. Cook patties until heated through, 4 to 5 minutes per side. Transfer to a plate.
  2. 2 Spray skillet with more cooking spray. Saute mushrooms over medium heat until tender, about 5 minutes. Add spinach, garlic, Italian seasoning, chili powder, cayenne, salt, and pepper; stir until mixed.
  3. 3 Pour in egg whites and stir lightly until combined. Cook until starting to set, 2 to 3 minutes. Lift edges and let uncooked egg flow underneath. Repeat until completely set, about 5 minutes. Remove from heat and cut into 4 wedges.
  4. 4 Spread cream cheese over English muffin halves. Sandwich a sausage patty and wedge of egg between each English muffin.

By Linda T

Savory Filled Cottage Cheese Pancakes
Breakfast American

Savory Filled Cottage Cheese Pancakes

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Blend the oatmeal, cottage cheese, and egg whites in a blender until smooth; add water as needed to keep the mixture moving. Add the garlic, Italian seasoning, cayenne pepper, salt, and black pepper; blend to combine.
  2. 2 Prepare a saucepan with cooking spray and place over medium heat; cook the mushrooms in the hot pan until tender, 5 to 7 minutes; set aside.
  3. 3 Prepare a large skillet with cooking spray and place over medium-high heat; cook the cottage cheese mixture in the hot skillet until bubbles begin to form on the top. Flip the pancake and cook until browned on the bottom; remove from heat. Spread the mushrooms over one half of the pancake; top the mushrooms with the spinach, Canadian bacon, and feta cheese. Fold the other half of the pancake over the fillings like you would an omelet.

By Linda T

Slow Cooker Frittata
Breakfast Italian

Slow Cooker Frittata

5.0

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Spray a slow cooker generously with cooking spray.
  2. 2 Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onions. Sauté until soft, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker.
  3. 3 Whisk eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning together. Pour egg mixture over vegetables in the slow cooker.
  4. 4 Cook until set, 1 to 2 hours on High, or 3 to 4 hours on Low.

By KNOEL1414

Summertime Zucchini Pie
Breakfast American

Summertime Zucchini Pie

4.8

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil.
  3. 3 Bake pie crust until lightly browned, about 12 minutes. Set pie crust aside to cool. Increase oven heat to 350 degrees F (175 degrees C).
  4. 4 Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, while retaining drippings in the skillet.
  5. 5 Stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with Italian seasoning, dill, parsley, garlic salt, and black pepper. Cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.
  6. 6 Chop the bacon and stir through the zucchini mixture.
  7. 7 Sprinkle about half the mozzarella cheese into the bottom of the pie crust. Spoon zucchini mixture over the mozzarella cheese layer. Pour eggs over the zucchini mixture; top with remaining mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Put pie plate onto a baking sheet.
  8. 8 Bake in preheated oven until the top begins to brown, about 30 minutes.

By mcd85

Spinach, Fennel, and Zucchini Frittata
Breakfast American

Spinach, Fennel, and Zucchini Frittata

Prep
30 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
  3. 3 Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
  4. 4 Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
  5. 5 Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.

By Kim

Breakfast Egg Muffins
Breakfast American

Breakfast Egg Muffins

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with cooking spray.
  2. 2 Beat eggs in a large bowl. Beat in egg whites until smooth. Stir in turkey ham, spinach, bell peppers, jalapeño peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper. Ladle egg mixture into the prepared muffin cups, about 3/4 full.
  3. 3 Bake in the preheated oven until centers are set, 25 to 30 minutes.

By Allrecipes Member

Vegetable Quiche
Breakfast American

Vegetable Quiche

4.4

Prep
35 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until just tender, about 5 minutes. Transfer mixture to a large bowl.
  3. 3 Stir baking mix, zucchini, yellow squash, carrot, ½ cup Cheddar cheese, eggs, green onion, ¼ cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture; spread into the prepared baking dish. Sprinkle with remaining ½ cup Cheddar cheese.
  4. 4 Bake in the preheated oven until lightly browned, about 35 minutes.

By DarkAngel

Italian Breakfast Bread Pudding
Breakfast Italian

Italian Breakfast Bread Pudding

5.0

Prep
25 min
Cook
80 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with 2 teaspoons butter and set aside.
  2. 2 Melt 2 teaspoons butter in a medium-sized skillet over medium-high heat. Add onions, green and red bell peppers, 1 teaspoon black pepper, garlic powder, and 1/4 teaspoon salt. Cook, stirring, until vegetables are soft, 5 to 7 minutes. Add parsley, stir, and remove from heat. Let vegetables cool.
  3. 3 Heat a medium-sized skillet over medium heat. Cook and stir sausage in the hot skillet until lightly browned, 5 to 7 minutes. Drain sausage on a plate lined with a paper towel.
  4. 4 Beat eggs in a large bowl. Add milk, half-and-half, Italian seasoning, remaining 1 teaspoon pepper, and remaining 1/4 teaspoon salt and whisk to combine. Add bread cubes and let sit for 5 minutes. Add cooked sausage, bacon, vegetables, Cheddar cheese, 1/2 cup bread crumbs, and 1/2 cup Parmesan cheese and stir to incorporate. Spoon mixture into prepared baking dish and cover with aluminum foil.
  5. 5 Bake in the preheated oven until almost set, 50 to 55 minutes.
  6. 6 Combine remaining 1/2 cup bread crumbs, remaining 1/2 cup Parmesan cheese, 2 tablespoons melted butter, and remaining 1/2 tablespoon Italian seasoning in a small bowl. Remove pudding from oven, leaving oven on. Uncover and sprinkle bread crumb mixture evenly over the top. Return to the oven and increase heat to 375 degrees F (190 degrees C). Continue baking until pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes more.
  7. 7 Remove from oven and allow to stand for 10 to 15 minutes before serving.

By Cassie

Easy Marinated Artichokes
Appetizer Mediterranean

Easy Marinated Artichokes

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine lemon juice, oil, garlic, Italian seasoning, salt, and pepper in a jar. Seal the jar and shake until oil and lemon juice emulsify.
  2. 2 Remove the lid and add artichoke hearts. Seal again and shake until artichoke hearts are completely coated.
  3. 3 Serve immediately, or if you like them cold, chill in the refrigerator for at least 1 hour before serving.

By KnifeForkandaSpoon

Mediterranean Dip
Dinner Mediterranean

Mediterranean Dip

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top.
  2. 2 Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.

By Debbie

One-Pot Mediterranean Chicken
Dinner Mediterranean

One-Pot Mediterranean Chicken

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt butter in a large skillet over medium-high heat. Add onion, garlic, Italian seasoning, basil, and salt; sauté until starting to brown, about 5 minutes.
  2. 2 Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover skillet, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, 20 to 25 minutes.

By Shawnee73

Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce
Dinner Mediterranean

Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
  2. 2 Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
  3. 3 Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
  4. 4 Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
  5. 5 Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
  6. 6 Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

By Bibi

Pollo Mediterranean
Dinner Mediterranean

Pollo Mediterranean

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a skillet over medium-high heat. Place chicken and garlic in the pan. Season with 1/2 teaspoon of salt, pepper, and Italian seasoning. Stir in the tomatoes, olives, wine, and parsley. Reduce heat to low and continue cooking until the chicken is no longer pink in the center. Remove chicken and place on a plate, leaving the sauce in the pan. Stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
  2. 2 Whisk cornstarch and water together in a small bowl. Increase heat to medium and whisk in the cornstarch mixture. Continue stirring until the sauce has thickened. Serve the sauce with the chicken.

By hike4diamonds

Chicken and Chourico Pizza
Dinner Mediterranean

Chicken and Chourico Pizza

4.9

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Prepare a pizza pan with olive oil and flour.
  2. 2 Heat 2 teaspoons olive oil in a skillet over medium heat; cook the chicken in the hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Set aside.
  3. 3 Dust a flat working surface with flour. Roll the pizza dough out to the size of your pizza pan. Place dough on the prepared pan.
  4. 4 Stir the tomato sauce, 1 tablespoon olive oil, garlic, Italian seasoning, salt, and pepper together in a small bowl; spread evenly over the surface of the dough. Scatter, in order, the chicken, chourico, red onion, banana peppers, pizza cheese, and Parmesan over the tomato sauce mixture.
  5. 5 Bake in the preheated oven on the middle rack until the cheese is lightly browned, about 20 minutes. Switch the oven setting to broil and cook another 5 minutes.

By Raquel Teixeira

Lamb Grinder
Lunch Mediterranean

Lamb Grinder

5.0

Prep
60 min
Cook
115 min
Total
175 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
  3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
  4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
  5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
  6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
  7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
  8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
  9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
  10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

Ritzy Chicken Livers
Appetizer

Ritzy Chicken Livers

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.
  3. 3 Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.

By Lisa Collins

Air Fryer Zucchini Parmesan
Side Dish

Air Fryer Zucchini Parmesan

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Whisk olive oil, Italian seasoning, salt, and pepper together in a large bowl. Add zucchini rounds and toss to coat.
  3. 3 Place zucchini in the basket of the air fryer in one layer and cook for 5 minutes. Flip zucchini over, sprinkle Parmesan cheese over the top, and cook until cheese is melted and starting to brown, about 5 more minutes.

By Soup Loving Nicole

Quick and Easy Baked Asparagus
Dinner

Quick and Easy Baked Asparagus

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Spread asparagus out on a baking sheet and coat with olive oil. Add garlic, Italian seasoning, and black pepper evenly.
  3. 3 Bake in the preheated oven until desired crispness, about 15 minutes.

By Case31