https://www.facebook.com/412902721913742/

Easy Eats Daily, 758 N Belcher Road, Clearwater, FL (2026)

12/04/2024

Raspberry Cheesecake Thumbprint Cookies

Ingredients:
1 cup unsalted butter, softened
1 cup cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1/2 cup raspberry jam
Optional: powdered sugar for dusting

Directions:
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy. Stir in the vanilla extract.

Gradually add the all-purpose flour and salt, mixing until just combined. The dough will be soft.

Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place the balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Using your thumb or the back of a spoon, create an indentation in the center of each cookie. Fill the indentation with a small amount of raspberry jam.

Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

If desired, dust the cooled cookies with powdered sugar before serving.

Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Kcal: 120 kcal | Servings: 24 cookies

12/04/2024

Creamy Lemon Orzo Chicken Soup

Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
6 cups chicken broth
1 cup cooked chicken, shredded
1 cup orzo pasta
Juice of 1 lemon
Zest of 1 lemon
1 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped for garnish

Directions:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, diced carrots, and celery, cooking for an additional 3-4 minutes until the vegetables begin to soften.

Sprinkle in the dried thyme and oregano, mixing well to combine. Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the shredded chicken and orzo pasta. Reduce the heat and let it simmer for about 10-12 minutes, or until the orzo is tender.

After the orzo is cooked, stir in the lemon juice, lemon zest, and heavy cream. Season with salt and pepper to taste, adjusting as needed.

Serve the soup hot, garnished with freshly chopped parsley for a burst of color and flavor.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 6 servings

12/04/2024

Crack Chicken Soup

Ingredients:
1 pound boneless, skinless chicken breasts
4 cups chicken broth
1 packet ranch seasoning mix
8 ounces cream cheese, cubed
1 cup shredded cheddar cheese
1/2 cup cooked bacon bits
1 cup chopped green onions
Salt and pepper to taste

Directions:
In a large pot, combine the chicken breasts and chicken broth. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the ranch seasoning mix and cream cheese. Cook on low heat, stirring occasionally, until the cream cheese is fully melted and incorporated into the soup.
Add the shredded cheddar cheese and bacon bits, stirring until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste.
Serve hot, garnished with chopped green onions.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 6 servings

12/04/2024

Crispy Parmesan and Gruyere Potato Gratin

Ingredients:
2 pounds russet potatoes, thinly sliced
1 cup heavy cream
1 cup milk
1 cup grated Gruyere cheese
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon fresh thyme, chopped (optional)
1 tablespoon butter, for greasing

Directions:
Preheat your oven to 375°F (190°C). Grease a baking dish with butter.

In a saucepan, combine the heavy cream, milk, minced garlic, salt, black pepper, nutmeg, and thyme. Heat over medium until warm, but do not boil.

Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream mixture over the potatoes, followed by half of the Gruyere and Parmesan cheeses.

Repeat the layering process with the remaining potatoes, cream mixture, and cheeses.

Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and crispy.

Allow the gratin to cool for a few minutes before serving. Enjoy this rich and cheesy dish as a perfect side for any meal.

Prep Time: 15 minutes | Cooking Time: 75 minutes | Total Time: 90 minutes
Kcal: 450 kcal | Servings: 6 servings

12/04/2024

Rotisserie Chicken Mushroom Soup

Ingredients:
1 rotisserie chicken, shredded
2 cups mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped for garnish

Directions:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, approximately 5-7 minutes.

Pour in the chicken broth and bring the mixture to a gentle boil. Add the shredded rotisserie chicken and dried thyme, then reduce the heat to a simmer. Allow the soup to cook for about 10 minutes to let the flavors meld together.

Stir in the heavy cream, and season with salt and pepper to taste. Continue to simmer for an additional 5 minutes, ensuring the soup is heated through.

Ladle the soup into bowls and garnish with freshly chopped parsley before serving. Enjoy this comforting and hearty dish!

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 6 servings

12/04/2024

Zuppa Toscana Soup

Ingredients:
1 lb Italian sausage, removed from casings
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth
2 large potatoes, sliced thin
1 cup kale, chopped
1 cup heavy cream
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Olive oil for cooking

Directions:
In a large pot, heat a drizzle of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon as it cooks. Once browned, add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

Pour in the chicken broth and add the sliced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

Stir in the chopped kale and let it cook for an additional 5 minutes. Then, pour in the heavy cream and mix well. Season with red pepper flakes, salt, and pepper to taste.

Allow the soup to heat through before serving. Enjoy your warm and hearty Zuppa Toscana Soup!

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 6 servings

12/04/2024

Garlic Shrimp Pasta

Ingredients:
8 ounces spaghetti
1 pound large shrimp, peeled and deveined
4 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Juice of 1 lemon
Grated Parmesan cheese for serving

Directions:
Begin by cooking the spaghetti according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.

Next, add the shrimp to the skillet, seasoning with salt and pepper. Cook for approximately 2-3 minutes on each side, or until the shrimp turn pink and are cooked through.

Once the shrimp are ready, add the cooked spaghetti to the skillet. Toss everything together, ensuring the pasta is well coated with the garlic oil.

Stir in the fresh parsley and lemon juice, mixing thoroughly.

Serve the garlic shrimp pasta hot, topped with grated Parmesan cheese if desired.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 4 servings

12/04/2024

Crispy Beef and Cheese Chimichangas

Ingredients:
1 pound ground beef
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup onion, finely chopped
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
4 large flour tortillas
Vegetable oil for frying
Sour cream and salsa for serving

Directions:
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add the chopped onion and minced garlic, cooking until the onion is translucent. Stir in the cumin, chili powder, salt, and pepper, mixing well. Remove from heat and let cool slightly.

Once the beef mixture has cooled, stir in the shredded cheese until well combined.

Lay out the flour tortillas on a flat surface. Place a generous amount of the beef and cheese mixture in the center of each tortilla. Fold the sides over the filling, then roll up tightly from the bottom to the top, securing the filling inside.

In a large skillet, heat vegetable oil over medium-high heat. Carefully place the chimichangas seam side down in the hot oil. Fry until golden brown and crispy, about 3-4 minutes on each side. Remove from the oil and drain on paper towels.

Serve the chimichangas hot with sour cream and salsa on the side.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 4 servings

12/04/2024

Garlic Hoisin Beef Noodles

Ingredients:
8 oz. egg noodles
1 lb. beef sirloin, thinly sliced
2 tbsp vegetable oil
4 cloves garlic, minced
1/4 cup hoisin sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp black pepper
1/2 cup green onions, chopped
Sesame seeds for garnish

Directions:
Begin by cooking the egg noodles according to the package instructions. Once cooked, drain and set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes.

Stir in the minced garlic and sauté for an additional minute until fragrant.

In a small bowl, combine the hoisin sauce, soy sauce, rice vinegar, and black pepper. Pour this sauce over the beef in the skillet, stirring to coat evenly.

Add the cooked noodles to the skillet, tossing everything together until the noodles are well coated with the sauce and heated through.

Remove from heat and fold in the chopped green onions.

Serve the garlic hoisin beef noodles hot, garnished with sesame seeds if desired.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 4 servings

12/04/2024

Creamy Cajun Chicken Pasta

Ingredients:
8 ounces fettuccine pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, sliced
1 tablespoon Cajun seasoning
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1 cup bell peppers, sliced
1/2 cup onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Directions:
Cook the fettuccine according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breasts and season with Cajun seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the onion, bell peppers, and garlic. Sauté until the vegetables are tender, about 3-4 minutes.

Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and let it cook for a few minutes until slightly thickened.

Add the cooked chicken back to the skillet along with the grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.

Toss the cooked fettuccine into the skillet, mixing well to coat the pasta in the sauce. Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 620 kcal | Servings: 4 servings

12/04/2024

Taco Soup

Ingredients:
1 lb ground beef or turkey
1 medium onion, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (28 oz) diced tomatoes
1 can (10 oz) diced tomatoes with green chilies
1 packet taco seasoning
2 cups beef or vegetable broth
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips

Directions:
In a large pot over medium heat, cook the ground beef or turkey until browned. Drain any excess fat, then add the chopped onion and sauté until softened.

Stir in the black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, and broth. Mix well and bring to a boil.

Reduce the heat and let the soup simmer for about 20-30 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or tortilla chips for added crunch.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 6 servings

12/03/2024

Cherry Mash Truffles 🍒🍫
Ingredients:
For the Truffle Filling:
1 cup creamy peanut butter
1 cup maraschino cherries, drained and finely chopped
2 cups powdered sugar
1 cup rice cereal (for a crunchy texture)
1/4 teaspoon almond extract (optional, for extra depth of flavor)
For the Chocolate Coating:
1 1/2 cups dark chocolate chips (or milk chocolate for a sweeter flavor)
2 tablespoons vegetable oil (to smooth the chocolate)
For Garnish:
Extra chopped maraschino cherries (optional)
Sprinkles or chopped nuts (optional, for extra texture)
Directions:
Prepare the Truffle Filling:
Mix the Base: In a large bowl, combine the peanut butter with the finely chopped maraschino cherries. Stir until well blended.
Add the Crunch: Gently fold in the powdered sugar and rice cereal, stirring until everything is evenly coated. If you're adding almond extract, stir it in at this stage for an extra touch of flavor.
Shape the Truffles: Scoop out small portions of the mixture and roll them into balls, about 1 inch in diameter. Place each ball on a parchment-lined baking sheet. If you prefer a smoother shape, gently press each ball into a rounded form.
Chill: Refrigerate the truffle balls for about 30 minutes to firm up before coating in chocolate.
Coat in Chocolate:
Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate chips with vegetable oil in 20-30 second intervals, stirring each time until smooth and glossy.
Dip and Coat: Dip each chilled truffle into the melted chocolate, making sure to coat it completely. Use a fork to remove the truffles from the chocolate, allowing excess chocolate to drip off before placing them back on the parchment-lined sheet.
Add a Finish: For added decoration, sprinkle the truffles with additional chopped cherries, sprinkles, or nuts while the chocolate is still wet.
Set the Truffles:
Chill Again: Place the chocolate-coated truffles back in the refrigerator for at least 30 minutes, or until the chocolate coating is firm.
Serve and Enjoy:
Serve: Once the truffles are fully set, remove them from the refrigerator and serve. They can be stored in an airtight container in the fridge for up to a week—if they last that long!
Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes
Servings: About 24 truffles
Tips:
Ensure the truffles are fully chilled before coating them in chocolate to prevent the chocolate from melting too much.
If you prefer a less sweet filling, you can reduce the amount of powdered sugar or add more peanut butter for balance.
For a fun twist, you can sprinkle chopped nuts or coconut on top of the truffles after dipping them in chocolate.

12/03/2024

Sweet Alabama Pecanbread

Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg. Mix well to ensure all dry ingredients are evenly distributed.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well blended.
Gradually add the wet ingredients to the dry mixture, stirring until just combined. Be careful not to overmix.
Fold in the chopped pecans gently.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 320 kcal | Servings: 10 servings

12/03/2024

Chicken Tinola Recipe

Ingredients:
1 whole chicken, cut into serving pieces
1 tablespoon oil
1 onion, sliced
4 cloves garlic, minced
1 thumb-sized ginger, sliced
4 cups water
2 cups green papaya, sliced
2 cups spinach or chili leaves
2 tablespoons fish sauce
Salt and pepper to taste

Directions:
In a large pot, heat the oil over medium heat. Sauté the onion, garlic, and ginger until fragrant and the onion becomes translucent.
Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
Pour in the water and bring to a boil. Once boiling, reduce the heat and let it simmer for about 30 minutes or until the chicken is tender.
Stir in the fish sauce, then add the sliced green papaya. Cook for an additional 5-7 minutes until the papaya is tender.
Finally, add the spinach or chili leaves and cook for another 2 minutes until wilted.
Season with salt and pepper to taste. Serve hot with steamed rice.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 4 servings

12/03/2024

Rice Noodle Soup with Shrimp

Ingredients:
8 ounces rice noodles
1 pound shrimp, peeled and deveined
4 cups chicken or vegetable broth
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 inch ginger, sliced
1 cup bean sprouts
1/2 cup green onions, chopped
Fresh cilantro for garnish
Lime wedges for serving

Directions:
Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and set aside.
In a large pot, combine the broth, soy sauce, fish sauce, lime juice, garlic, and ginger. Bring the mixture to a simmer over medium heat.
Add the shrimp to the pot and cook for about 3-4 minutes, or until they turn pink and are cooked through.
Stir in the cooked rice noodles and bean sprouts, allowing them to heat through for another 2 minutes.
Serve the soup hot, garnished with chopped green onions and fresh cilantro. Add lime wedges on the side for an extra burst of flavor.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings

12/03/2024

Spicy Beef Noodle Soup

Ingredients:
1 lb beef, thinly sliced
4 cups beef broth
2 cups water
2 packs of egg noodles
2 tablespoons soy sauce
1 tablespoon chili paste
1 tablespoon ginger, minced
3 cloves garlic, minced
1 onion, sliced
1 bell pepper, sliced
2 green onions, chopped
Salt and pepper to taste
Optional: fresh cilantro for garnish

Directions:
In a large pot, combine the beef broth and water, bringing it to a simmer over medium heat. Add the sliced beef and cook until browned.
Stir in the soy sauce, chili paste, ginger, garlic, onion, and bell pepper. Allow the mixture to simmer for about 10 minutes, letting the flavors meld together.
Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
Once the soup is ready, season with salt and pepper to taste. Add the cooked noodles to the pot and stir to combine.
Serve hot, garnished with chopped green onions and fresh cilantro if desired.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 4 servings

12/03/2024

Chicken Tinola Recipe (Filipino Chicken Soup)

Ingredients:
1 whole chicken, cut into serving pieces
1 tablespoon vegetable oil
1 onion, sliced
4 cloves garlic, minced
1 thumb-sized ginger, sliced
4 cups water
2 cups green papaya, peeled and sliced
2 cups spinach or chili leaves
2 tablespoons fish sauce
Salt and pepper to taste
Optional: 1-2 green chili peppers for added spice

Directions:
In a large pot, heat the vegetable oil over medium heat. Sauté the onions until translucent, then add the garlic and ginger, cooking until fragrant.

Add the chicken pieces to the pot, stirring to coat them with the aromatics. Cook until the chicken is lightly browned.

Pour in the water and bring to a boil. Once boiling, reduce the heat and let it simmer for about 30 minutes or until the chicken is tender.

Stir in the fish sauce, then add the sliced green papaya. Continue to simmer for another 10 minutes or until the papaya is tender.

Finally, add the spinach or chili leaves and cook for an additional 2-3 minutes until the greens are wilted. Season with salt and pepper to taste.

Serve hot, optionally garnished with green chili peppers for an extra kick.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: Approximately 320 kcal | Servings: 6 servings

12/03/2024

Tomato Egg and Beef Noodle Soup Recipe

Ingredients:
200g beef, thinly sliced
2 medium tomatoes, chopped
2 large eggs
150g egg noodles
1 liter beef broth
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
Chopped green onions for garnish

Directions:
Begin by heating a pot over medium heat. Add the minced garlic and sauté until fragrant. Then, add the sliced beef and cook until browned.

Next, incorporate the chopped tomatoes into the pot and stir well. Allow the mixture to simmer for a few minutes until the tomatoes soften.

Pour in the beef broth and bring the soup to a gentle boil. Once boiling, add the egg noodles and cook according to the package instructions until tender.

In a separate bowl, whisk the eggs until well combined. Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.

Season the soup with soy sauce, sesame oil, salt, and pepper to taste. Allow it to simmer for an additional minute.

Serve the soup hot, garnished with chopped green onions for added flavor and freshness.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings

Easy Eats Daily

12/04/2024

12/04/2024

12/04/2024

12/04/2024

12/04/2024

12/04/2024

12/04/2024

12/04/2024

12/04/2024

12/04/2024

12/04/2024

12/03/2024

12/03/2024

12/03/2024

12/03/2024

12/03/2024

12/03/2024

12/03/2024

Address

Website

Alerts

Shortcuts

Share

Category