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Viola’s Daily Recipes, Myrtle Beach, SC (2026)

08/24/2026

Creamy Sausage Fajita Pasta

Creamy pasta, smoky fajita-seasoned sausage, colorful peppers, and onions come together in a rich, satisfying dinner that's perfect for a busy weeknight.

Ingredients
For 6 Servings
12 oz penne or rotini pasta
1 lb smoked sausage, sliced into rounds
1 tablespoon olive oil
1 small onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
2 tablespoons fajita seasoning
1 teaspoon smoked paprika
1/2 teaspoon black pepper
2 cups chicken broth
1 cup heavy cream
4 oz cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1 tablespoon butter
2 tablespoons chopped fresh parsley or cilantro
Instructions
Cook the pasta in salted boiling water until just al dente. Reserve 1/2 cup pasta water, then drain.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced sausage and cook for 3–4 minutes until lightly browned.
Add the onion and bell peppers. Cook for 4–5 minutes until slightly softened.
Stir in the garlic, fajita seasoning, smoked paprika, and black pepper. Cook for 30 seconds.
Pour in the chicken broth and heavy cream. Stir well.
Add the cream cheese and butter, stirring until the cream cheese melts into the sauce.
Simmer for 5–7 minutes, until the sauce thickens slightly.
Stir in the Monterey Jack and cheddar until melted.
Add the cooked pasta and toss until completely coated.
Add a splash of reserved pasta water if the sauce is too thick.
Garnish with fresh parsley or cilantro and serve hot.
Tips
Use smoked sausage for extra depth and a lightly smoky flavor.
Don't overcook the peppers; keeping them slightly crisp adds better texture.
Freshly shredded cheese melts more smoothly into the sauce.
Add sliced jalapeños if you want extra heat.
Store leftovers refrigerated for up to 3 days and reheat with a splash of milk or broth.
Serving Info
Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

08/24/2026

Oriental-Style Shrimp Fried Rice

Ingredients:

- 4 cups cooked long-grain white rice, chilled
- 1 pound shrimp, peeled and deveined
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup frozen peas
- 1/2 cup green onions, diced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup cooked chicken, diced (optional)

Directions:

1. Make sure the cooked rice is completely chilled. Break apart any large clumps with a fork before cooking.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
3. Beat the eggs in a small bowl, pour them into the hot wok, and scramble until just cooked. Transfer the eggs to a plate.
4. Add the remaining vegetable oil to the wok. Add the shrimp and cook for 2 to 3 minutes per side, or until pink and fully cooked. Remove and set aside.
5. Add the diced onion and shredded carrots to the wok. Stir-fry for 2 to 3 minutes until the vegetables begin to soften.
6. Add the minced garlic and cook for about 30 seconds until fragrant.
7. Add the chilled rice and stir-fry for 4 to 5 minutes, tossing frequently and breaking apart any remaining clumps.
8. Stir in the frozen peas, bean sprouts, green onions, and optional cooked chicken.
9. Return the cooked shrimp and scrambled eggs to the wok.
10. Pour in the soy sauce, sesame oil, and oyster sauce. Sprinkle in the white pepper and ground ginger.
11. Toss everything together over high heat for 2 to 3 minutes, making sure the sauces coat the rice evenly.
12. Taste and adjust the seasoning with additional salt or soy sauce if needed.
13. Continue cooking for another 1 to 2 minutes until the rice is hot and some of the grains develop lightly crispy edges.
14. Garnish with extra sliced green onions and serve immediately.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 495 kcal | Servings: 6 servings

08/23/2026

Queso Rotel Pasta – Creamy Cheesy Beef Pasta Dinner

Creamy queso, seasoned ground beef, Rotel tomatoes, and tender penne come together in one rich and satisfying pasta dinner.

A simple weeknight meal with plenty of cheesy flavor and just the right amount of Tex-Mex heat.

Ingredients
For 6 Servings
1 lb lean ground beef
2 tablespoons unsalted butter
1/2 green bell pepper, finely diced
1/2 sweet onion, finely diced
1 tablespoon minced garlic
1 packet taco seasoning
1 teaspoon all-purpose seasoning
1/2 teaspoon black pepper
1 can (10 oz) Rotel diced tomatoes and green chilies, drained
16 oz queso cheese dip
1/3 cup heavy cream
1 cup shredded cheddar cheese
16 oz penne pasta
2 tablespoons fresh parsley or cilantro, chopped
Instructions
Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve 1/2 cup pasta water, then drain.
Melt the butter in a large skillet over medium heat.
Add the ground beef and cook until browned, breaking it into small crumbles.
Add the diced onion and green bell pepper. Cook for 4–5 minutes until softened.
Stir in the minced garlic and cook for 30 seconds.
Add the taco seasoning, all-purpose seasoning, and black pepper. Mix well.
Stir in the drained Rotel tomatoes and green chilies.
Reduce the heat to medium-low and add the queso cheese dip and heavy cream.
Stir until the queso is smooth and heated through.
Add the shredded cheddar and stir until melted.
Add the cooked penne and toss until completely coated in the queso sauce.
Add a splash of reserved pasta water if the sauce is too thick.
Garnish with fresh parsley or cilantro and serve hot.
Tips
Cook the pasta just until al dente so it holds up well in the creamy sauce.
Use freshly shredded cheddar for smoother melting.
For extra heat, add diced jalapeños or a pinch of cayenne.
Swap the ground beef for ground chicken or turkey if preferred.
Refrigerate leftovers for up to 3 days and reheat gently with a splash of milk.

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

07/01/2026

Spicy White Queso Chicken Enchiladas – Creamy, Cheesy 45-Minute Family Dinner

Ingredients
For 4–6 Servings
2 cups cooked chicken, shredded
8–10 flour tortillas
2 cups white queso cheese sauce
1½ cups shredded Monterey Jack cheese
1–2 jalapeños, finely diced
1 can (4 oz) diced green chiles
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon butter
Salt and black pepper, to taste
Optional Toppings
Fresh cilantro, chopped
Sliced jalapeños
Diced tomatoes
Sour cream
Green onions
Avocado slices

Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Melt the butter in a skillet over medium heat.
Add the garlic and sauté for 30 seconds until fragrant.
Stir in the shredded chicken, cumin, chili powder, diced green chiles, jalapeños, salt, and black pepper.
Mix in 1/2 cup of the white queso and 1/2 cup of the Monterey Jack cheese until well combined.
Spoon the chicken mixture evenly into the tortillas and roll them tightly.
Arrange the enchiladas seam-side down in the prepared baking dish.
Pour the remaining white queso evenly over the enchiladas.
Sprinkle the remaining Monterey Jack cheese over the top.
Bake for 25–30 minutes, until the cheese is melted and bubbling.
Broil for 2–3 minutes for a lightly golden top, if desired.
Let the enchiladas rest for 5 minutes before serving.
Garnish with cilantro, jalapeños, tomatoes, sour cream, and avocado if desired.

Tips
Rotisserie chicken makes this recipe even quicker.
Remove the jalapeño seeds for a milder version or leave them in for extra heat.
Pepper Jack cheese is a great substitute for an even spicier finish.
Warm the tortillas before filling to prevent cracking.
Refrigerate leftovers for up to 3 days and reheat covered until hot.

Serving Info
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Caption

06/25/2026

Orange Creamsicle Bars

Ingredients:

- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- 1 cup heavy whipping cream
- 1 teaspoon orange extract (optional, for extra flavor)
- Additional orange zest for garnish

Directions:

1. Line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared baking dish to create an even crust.
4. Refrigerate the crust for 20 minutes while preparing the filling.
5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
6. Add the powdered sugar, vanilla extract, orange zest, orange juice, and orange extract if using. Beat until fully combined.
7. In a separate bowl, whip the heavy cream until stiff peaks form.
8. Gently fold the whipped cream into the orange cream cheese mixture until light and fluffy, being careful not to deflate the mixture.
9. Spread the filling evenly over the chilled crust and smooth the top with a spatula.
10. Cover and refrigerate for at least 6 hours, or until fully set. For firmer bars, chill overnight.
11. Once set, lift the dessert from the pan using the parchment paper and place on a cutting board.
12. Slice into bars and garnish with additional orange zest before serving.

Prep Time: 20 minutes | Chilling Time: 6 hours | Total Time: 6 hours 20 minutes

Kcal: 385 kcal | Servings: 12 servings

06/24/2026

Garlic Parmesan Cod Strips with Butter Rice

Ingredients:

For the Cod:

- 1½ lbs (680 g) cod fillets, cut into strips
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons melted butter

For the Butter Rice:

- 1 cup long-grain white rice
- 2 cups chicken broth
- 3 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped

Optional Garnish:

- Lemon wedges
- Extra Parmesan cheese
- Fresh parsley

Directions:

1. Rinse the rice under cold water until the water runs mostly clear.
2. In a medium saucepan, bring the chicken broth to a gentle boil. Stir in the rice, butter, garlic powder, and salt.
3. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
4. Remove the rice from the heat and let it rest, covered, for 5 minutes. Fluff with a fork and stir in the chopped parsley.
5. While the rice cooks, preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
6. In a shallow bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
7. Pat the cod strips dry with paper towels to help the coating adhere properly.
8. Drizzle the cod strips with olive oil and toss gently to coat all sides.
9. Press each cod strip into the Parmesan breadcrumb mixture until evenly coated.
10. Arrange the coated cod strips on the prepared baking sheet, leaving a little space between each piece.
11. Drizzle the melted butter over the coated fish strips.
12. Bake for 12-15 minutes, or until the cod is flaky and the coating is golden brown and crisp.
13. For extra crispiness, broil for 1-2 minutes at the end of cooking, watching carefully to prevent burning.
14. Spoon the warm butter rice onto serving plates and top with the crispy garlic Parmesan cod strips.
15. Garnish with lemon wedges, extra Parmesan cheese, and fresh parsley if desired. Serve immediately and enjoy.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 520 kcal | Servings: 4 servings

06/15/2026

New Mexico Style Stacked Red Enchiladas

Ingredients:

- 12 corn tortillas
- 1 lb (450 g) ground beef
- 2 cups shredded Mexican-blend cheese
- 1 small onion, diced
- Vegetable oil, for frying
- 4 eggs (optional, for serving)
- 1/2 cup Mexican crema or sour cream

For the Red Chile Sauce:

- 3 1/2 tablespoons chili powder
- 2 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons vegetable oil
- Salt and black pepper to taste

Directions:

1. Heat the vegetable oil in a saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute, stirring constantly to create a smooth roux.
3. Add the chili powder, onion powder, garlic powder, cumin, and oregano. Stir for 30 seconds until fragrant.
4. Gradually whisk in the chicken broth until smooth.
5. Season with salt and black pepper and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
6. In a skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is tender.
7. Drain excess fat and set the beef mixture aside.
8. Heat a thin layer of vegetable oil in another skillet.
9. Lightly fry each corn tortilla for about 10 seconds per side, just until softened. Transfer to paper towels to drain.
10. Dip a tortilla into the warm red chile sauce and place it on an oven-safe serving plate or baking dish.
11. Spread a layer of the beef mixture over the tortilla and sprinkle with shredded cheese.
12. Repeat the layering process with two more tortillas, beef, sauce, and cheese to create a stack.
13. Finish with a final layer of red chile sauce and extra cheese on top.
14. Repeat to make four individual stacks.
15. Place the stacks under a broiler for 2-3 minutes until the cheese is melted and bubbly.
16. If desired, fry the eggs in a lightly oiled skillet until cooked to your preference.
17. Top each enchilada stack with a fried egg and a dollop of Mexican crema or sour cream.
18. Serve immediately while hot and enjoy the rich Southwestern flavors.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 625 kcal | Servings: 4 servings

06/15/2026

Ham and Cheese Ripe Plantain Lasagna

Ingredients:

- 4 ripe plantains, sliced lengthwise and cooked
- 2 cups diced or sliced ham
- 2 cups mozzarella cheese, shredded
- 1 cup white sauce
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley, for garnish

Directions:

1. Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish.
2. Cook the sliced ripe plantains by frying, baking, or air-frying until tender and lightly golden. Set aside to cool slightly.
3. In a small bowl, stir the garlic powder into the white sauce.
4. Spread a thin layer of the white sauce on the bottom of the prepared baking dish.
5. Arrange a layer of cooked plantain slices over the sauce, covering the bottom completely.
6. Top with one-third of the ham and a generous sprinkle of mozzarella cheese.
7. Spoon a portion of the white sauce over the cheese.
8. Repeat the layers of plantains, ham, mozzarella cheese, and white sauce until all ingredients are used, finishing with a layer of plantains.
9. Spread the remaining white sauce over the top layer.
10. Sprinkle the remaining mozzarella cheese and all of the Parmesan cheese evenly over the surface.
11. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden.
12. Allow the lasagna to rest for 10 minutes before slicing.
13. Garnish with chopped parsley before serving.
14. Serve warm as a comforting main dish or hearty side.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 465 kcal | Servings: 6 servings

06/15/2026

Loaded Shrimp Baked Potatoes

Ingredients:

- 4 large russet potatoes
- 1 lb cooked shrimp, chopped
- 4 tablespoons butter
- 1/2 cup sour cream
- 1/4 cup half-and-half or heavy cream
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon paprika
- 3 green onions, sliced
- Extra cheddar cheese for topping
- Butter for serving (optional)

Directions:

1. Preheat your oven to 400°F (200°C).
2. Scrub the russet potatoes clean and pat them dry.
3. Pierce each potato several times with a fork and place them directly on the oven rack.
4. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.
5. Remove the potatoes from the oven and allow them to cool for 10 minutes.
6. Slice each potato lengthwise and carefully scoop out the flesh, leaving a thin shell intact.
7. Place the potato flesh in a large mixing bowl.
8. Add the butter, sour cream, half-and-half, garlic powder, salt, black pepper, and paprika.
9. Mash until smooth and creamy.
10. Fold in the chopped shrimp, shredded cheddar cheese, and half of the sliced green onions.
11. Spoon the mixture back into the potato shells, mounding it slightly on top.
12. Sprinkle with additional cheddar cheese.
13. Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until heated through and the cheese is melted and bubbly.
14. For a golden top, broil for 2-3 minutes at the end of baking.
15. Garnish with the remaining green onions and a light sprinkle of paprika before serving.
16. Serve hot with extra sour cream or melted butter if desired.

Prep Time: 20 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 40 minutes

Kcal: 540 kcal | Servings: 4 servings

06/15/2026

Classic Cinnamon Sugar Donut Bread

Ingredients:

- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk or buttermilk
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 2 teaspoons vanilla extract

For the Cinnamon Sugar Swirl and Topping:

- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon

For the Coating:

- 3 tablespoons melted butter

Directions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate large bowl, whisk together the milk, oil or melted butter, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. In a small bowl, mix together the cinnamon and sugar for the swirl and topping.
6. Pour half of the batter into the prepared loaf pan and spread evenly.
7. Sprinkle half of the cinnamon-sugar mixture over the batter.
8. Add the remaining batter and smooth the top.
9. Sprinkle the remaining cinnamon-sugar mixture evenly over the top.
10. Use a knife to gently swirl the cinnamon sugar through the batter for a marbled effect.
11. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
12. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
13. While still slightly warm, brush the top and sides with melted butter.
14. Sprinkle with any remaining cinnamon-sugar mixture to create a classic donut-style coating.
15. Let cool completely before slicing and serving.

Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes

Kcal: 295 kcal | Servings: 10 slices

Viola’s Daily Recipes

08/24/2026

08/24/2026

08/23/2026

07/01/2026

06/25/2026

06/24/2026

06/15/2026

06/15/2026

06/15/2026

06/15/2026

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