Aug 052013

Sunny Portabella Mushrooms I ~ Simple Recipes Dot Me

Is it Portobello or Portabella mushrooms? On my package was written Portabella, therefore I am calling this huge earthy mushrooms Portabella…the funny thing is that is Portuguese, the term “bello” is for male and “bella” for female…but I guess mushrooms do not have gender…

I am sure that you have seen many of this recipe…but it is the first time that I made this…baked eggs in the portabella mushroom caps. I got the mushrooms from Costco therefore made it twice. My husband loved it! It is a real simple recipe…does not require any pan or stirring, and you serve right off the oven with a side of green salad…so healthy and tasty.

Oh! Before heading to the recipe, the new issue of Desserts Magazine is out and it is free for one more week, check it out if you love desserts, and this issue is loaded with summer treat.


2 Portabella mushrooms
2 large eggs
4 slices of cold cut of your choice (prosciutto, mortadella, ham)
Pinch of oregano
Pinch of thyme
Salt and fresh ground pepper
Olive oil

Sunny Portabella Mushrooms (2) ~ Simple Recipes Dot Me

Sunny Portabella Mushrooms (3) ~ Simple Recipes Dot Me


Preheat oven at 375F.

Brush olive oil in an oven safe pan or silicon mat.

Wash and pat dry the mushrooms and remove the stem and some of the gills. Place the mushrooms on the oiled oven tray covered with aluminum foil or silicon mat

Sprinkle some oregano and thyme and layer 2 sliced of cold cut of your preference, I used mortadella (picture) and prosciutto.

Gently crack one egg in each mushroom cap, and again sprinkle more herbs, salt and fresh pepper. Make sure to not add too much salt since the cold cut contains lots of salt.

Bake for 25 to 30 minutes, until the eggs are set. Do not over bake, the color of the egg yolk is very deceiving as it will give you the impression that is not done. You can decide if you like to bake longer by carefully touching the egg yolk and determine the “softeness” of it.

Remove from the oven and serve.

Sunny Portabella Mushrooms (5) ~ Simple Recipes Dot Me

Sunny Portabella Mushrooms I ~ Simple Recipes Dot Me

I hope you enjoy this simple and tasty recipe!

Curiosity Corner Jan 2013
Did you know that Portabella mushrooms are low in calories, low in sodium and has not cholesterol? Moreover, these mushrooms are packed with minerals such as potassium, riboflavin and zinc and contain lots of fibers.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jun 032013

Veggie Pie (1) ~ Simple Recipes Dot Me

This is a very simple and easy recipe for veggie pie inspired by a very popular recipe in Brazil, and of course if you prefer you can always add shredded chicken or any kind of meat of your preference.

I made this pie because we were going to a potluck party and the host requested a vegetarian dish, so I adapted the recipe that I made a while ago, and substituted the shredded chicken and vegetables for only vegetables. Believe me, it is still very tasty and everyone liked it.

One more thing, this  great veggie pie or cake (whichever way you want to call it) is very practical to take to a potluck party because it can be served cold or room temperature…or to take to work for lunch, and can easily be warmed in the microwave.


Pie/Cake Batter

2 cups milk
¾ cup canola oil or any vegetable oil
3 eggs
2 tablespoons grated Parmesan cheese
1 cup corn starch
1 cup all-purpose flour
1 tablespoon baking powder
¾ tablespoon salt

Vegetable Filling

5 tomatoes, seeds removed
2 green bell peppers, sliced
1 large onion, sliced
2 tablespoon vinegar
1 tablespoon olive oil
Salt and pepper to taste

Veggie Pie (2) ~ Simple Recipes Dot Me (2)

Veggie Pie (3) ~  Simple Recipes Dot Me

Veggie Pie (4) ~ Simple Recipes Dot Me (4)


Pie/Cake Batter

Mix all the ingredients in the mixer and set aside.

Vegetable Filling

Sauteé the onion, tomatoes and bell peppers in the olive oil. Add vinegar, salt and pepper. Cook for a few minutes until the vegetables are soft not overdone.


Preheat oven at 350F

Prepare a 9x13in oven safe dish or one 9×9 and one loaf pan by covering with parchment paper.
Spread half of the batter on the prepared pan and layer the filling on the batter.

Finish by covering the vegetable filling with the other half of the batter.

Bake the pie/cake in the preheated oven for approximately 50 minutes or until a wooden toothpick inserted comes out clean.

Remove from the oven, let it cool down before cutting the pie/cake.

Serve warm or cold.

Veggie Pie (5) ~ Simple Recipes Dot Me (5)

Veggie Pie (6) ~  Simple Recipes Dot Me (6)

If you enjoy this recipe you might want to check the one the Easy Blender Chicken Pie.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Mar 182013

Brioche from Simple Recipes Dot Me

I must admit that I do not watch my diet, I always believed that moderation is the key therefore if I crave for something I will go for it…in moderation. With that said, every time that I plan to bake brioche I get turned off once I see the amount butter that is required…well, I could not resist and eventually went ahead with the plan to make brioche. I can tell you that when the butter was added to the dough and struggling to get incorporated in the dough, I was like “OMG, this is insane! But when the loaf of brioche came out of the oven the alarming image of the butter trying to be incorporated to the dough disappeared…and here I was one slice after another…

I adapted this recipe from and used the bread machine for all the mixing and kneading. This came out deliciously rich, buttery with such a luxurious texture…we enjoyed it warm with strawberry jam and slightly toasted…for your information, I did not regret making this bread. If you have not baked brioche I urge you to try…it is worth every single bite.


¼ cup warm water
1 teaspoon yeast
1 cup all-purpose flour
1 large egg

¼ cup sugar
½ teaspoon salt
2 large eggs
¾ cup all-purpose flour
6 tablespoons butter at room temperature

Brioche from Simple Recipes Dot Me

Brioche from Simple Recipes Dot Me

Brioche from Simple Recipes Dot Me


Place the milk, yeast, egg and 1 cup of the flour in the bread machine bucket, set to mix until all the ingredients are well blended. Set the sponge aside to rest uncovered for 30-40 minutes.

After this resting time, add the sugar, salt, eggs, and ¾ cup of the flour to the sponge. Set in the machine to kneading setting until dough is smooth, make sure that you scrape the sides of the bucket.

Add the butter one tablespoon at the time until all the butter is incorporated to the dough. It will be very sticky but do not be attempt to add more flour, eventually the butter will be all incorporated in the dough and the dough will be very soft and smooth.

Transfer the dough to a bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled its original size for approximately 2 to 2 ½ hours.

Deflate the dough by pulling the dough and then letting it fall back into the bowl. Quickly shape the dough by Dividing the dough into three balls, and each into 3 little balls. Braid them and put the braid in the mini pan. (The original recipe calls for a second rise in the refrigerator overnight)

Cover the pans with plastic film and allow the dough to rise at room temperature for 2 hours, or until doubled in size.

Preheat the oven to 375°F. Lightly brush each loaf with egg wash (1 egg beat with 1 tablespoon water), Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.
Bake the loaves for about 30 minutes, or until top of the bread is golden color.

Cool to room temperature on a rack and enjoy!

This brioche can be stored in the freezer, by wrapping the bread tightly with plastic bag.

Brioche from Simple Recipes Dot Me

Brioche from Simple Recipes Dot Me

If you enjoy this Brioche recipe you might want to check on Chocolate Marble Bread or Sweet Rolls.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

May 142012

First of all, I hope all you mothers had a great Mother’s Day with your loved ones.

This is the kind of dish that can be served as breakfast, lunch or dinner. I love the versatility of it…you can add whatever you want and in no time you have a nutritious and healthy meal.

In this simple recipe for frittata I used ham, onion, tomatoes, cilantro, red bell pepper and mozzarella cheese and of course eggs. You can add spinach, mushrooms, olives, parsley and the list of ingredients can go on and on, and you can even make a vegetarian version of it.

I need to confess that the ham that I used in this frittata is from Easter, which was left in the freezer since then…and I still have one more piece of ham 🙂


1 small onion, finely chopped
1 tomato seed removed and chopped
1 small red bell pepper chopped
Cilantro to taste
1/3 cup ham chopped
1/3 cup mozzarella cheese (I used the sticks)
1 tablespoon olive oil
5 eggs, slightly beaten
¼ cup milk
Salt and pepper to taste


In the egg mixture add salt, pepper and the milk and set aside.

In a fry pan with cover sauteé the onion in olive oil until slightly soft. Add to the pan the ham, tomatoes, red bell pepper and cilantro. Mix gently, until all the ingredients are blended together. Pour the egg mixture over the vegetables and layer the cheese. Cover the pan and lower the temperature to low and let it cook until the egg is settled. Remove the pan from the heat and flip to a dish.
Serve hot.

If you like this simple recipe for ham frittata, you might want to check on Spinach and Canadian Bacon Frittata.

Curiosity Corner Jan 2013
Did you know that “frittata” comes from the Italian word fritto? Frittata although uses similar ingredients as omelet it differs in cooking and presentation.

Thank you for stopping by Simple Recipes and have a great week!

Oct 032011

Baked eggs and fresh juice

This is the kind of breakfast that we have once in a while over the weekend. Well, not completely true since we have fresh fruit/veggie juice every day. The treat here is the baked eggs.
Actually the baked eggs are very simple to make, and great paired with a toast. You can always add spinach, tomatoes, ham, peppers…anything that you would add into an omelette, therefore very versatile.

For the juice, just combine any fruit/veggie and juice it! I have apple, beet, cucumber, carrot, tomato and celery in this particular juice.

Baked eggs


2 eggs
1 tablespoon butter
1 tablespoon toasted bacon (in pieces)
Mozzarella cheese to taste
Salt and pepper to taste
½ teaspoon dry parsley
Extra butter to coat the ramekins


Preheat oven at 375F.

Coat the ramekins with butter and break the egg into each ramekin. Dot each egg with ½ spoon of butter, add the bacon. Top the egg with shredded mozzarella and sprinkle with salt, pepper and dry parsley.

Set the dishes in a baking pan and add enough water to cover at least 1/3 of the ramekins. Bring to simmer and transfer to a preheated 375F oven.

Bake until the egg whites are just set and the yolks are still soft.

Serve hot.

I hope you enjoy this breakfast and have a wonderful week!

Thank you for stopping by Simple Recipes!


May 092011

Spinach and Canadian Bacon Frittata

This is a very easy dish…it is a whole meal by itself. You have all you need in a meal tided up together. It is low in carbohydrates, has lots of protein and it is very simple to make. Another good thing… you just have one pan to wash :-)!


½ red onion thinly sliced
6 slices of Canadian bacon (you can substitute with any cold cut)
1 bunch of baby spinach leaves
3 strings mozzarella cheese, sliced.
½ cup of frozen artichokes
4 eggs slightly beaten with ¼ cup of milk
½ teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil


In a hot fry pan, sautee the onion with the Canadian bacon with the olive oil. When the onion starts to get soft, add the spinach and the artichokes. In the meantime add to mixture of eggs, paprika, salt and pepper, mix gently. Pour the egg mixture on the pan, and gently layer the mozzarella cheese. Cover and lower the heat. Cook for approximately 5 minutes. It is done when the egg settles. Flip the pan on a plate and serve warm.

Curiosity Corner Jan 2013
Did you know that Canadian bacon is known in Canada as back bacon? Canadian bacon or back bacon is a cut that comes from the loin. It is more like a slice of ham which is leaner and tender than bacon.

Thank you for visiting Simple Recipes!


Dec 132010

Chicken Crepes

These chicken crepes are full of flavor…the recipe is very simple and full of flavor. It you enjoy savory crepes, you should definitely give this a try.


Chicken Filling
2 chicken breasts
1 small onion chopped
3 garlic cloves finely chopped
½ bunch of fresh parsley chopped
1 cup frozen corn,
1~2 basil leaves
1 tablespoon butter
½ tablespoon olive oil
1 ½ cup milk
1 ½ tablespoon corn starch
Salt and pepper to taste

Crepe batter
2 large eggs
1 cup milk
½ cup water
1 cup all purpose flour
3 tablespoon butter melted
Pinch of salt

¾ cup shredded Mozzarella cheese
½ tablespoon dry parsley


Chicken filling

Boiled the chicken breast in water by adding bay leaves, salt and pepper for about 10~ 15 minutes. Once cooked remove the chicken from the water shred after cool down.

In another pan sautee the onion and the garlic with the butter and olive oil in medium heat, once slightly brown, add the shredded chicken and the frozen corn.

Mix gently and add the milk, salt and pepper to taste, while the corn is cooking with the chicken in the milk, mix the corn starch in the water. Add the dissolved corn starch slowly in the chicken by mixing continuously.

Once the chicken filling turns creamy add the parsley and let it bubble again.

Remove the chicken filling from the heat.

Crepe batter

Mix all the ingredients in the blender. Heat a 9 in pan with a small amount of butter, add ¼ cup of the batter into the pan, and spread the batter by rotating the pan.

Cook until the crepe is set and slightly brown, and then turn to cook the other side.

Slide to a plate and keep doing the same until all the batter is gone.

How to Assemble

Place some of the chicken filling in the crepe, roll and place the rolled crepe in a butter pyrex dish.

Repeat unit the crepes filled the pyrex dish.

Cover with mozzarella cheese and sprinkle with dry parsley.

Place the crepes in a preheated oven at 350F for 15 to 20 minutes.

Serve hot.

Enjoy this simple recipe!

Curiosity Corner Jan 2013
Did you know that crepes are considered a French national dish?

Thank you for stopping by Simple Recipes and have a great week!