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

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

06/15/2026

Garlic Parmesan Pasta with Chicken – Creamy Weeknight Comfort Dinner

Tender seasoned chicken and pasta coated in a rich garlic Parmesan cream sauce make this a meal the whole family will love.

Simple ingredients, big flavor, and ready in under 40 minutes.

Ingredients:

For 4–6 Servings

* 1 to 1½ lbs (450–680 g) chicken breasts or tenders, sliced into strips
* 12 oz (340 g) fettuccine, penne, or spaghetti
* 2 tablespoons olive oil
* 2 tablespoons butter
* 5 cloves garlic, minced
* 1 teaspoon smoked paprika
* 1 teaspoon garlic powder
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1½ cups heavy cream (or whole milk for a lighter version)
* 1 cup freshly grated Parmesan cheese
* 1/2 cup reserved pasta water

Optional Add-Ins

* 2 cups fresh spinach
* 1/2 cup chopped sun-dried tomatoes

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.

2. Reserve 1/2 cup of pasta water, then drain the pasta.

3. Season the chicken with smoked paprika, garlic powder, oregano, salt, and black pepper.

4. Heat the olive oil in a large skillet over medium-high heat.

5. Cook the chicken for 4–5 minutes per side until golden and fully cooked.

6. Transfer the chicken to a plate and set aside.

7. In the same skillet, melt the butter.

8. Add the garlic and cook for 30 seconds until fragrant.

9. Pour in the heavy cream and bring to a gentle simmer.

10. Stir in the Parmesan cheese until melted and smooth.

11. Add the reserved pasta water a little at a time until the sauce reaches your desired consistency.

12. Stir in the spinach or sun-dried tomatoes if using.

13. Return the chicken to the skillet.

14. Add the cooked pasta and toss until evenly coated in the sauce.

15. Serve immediately with extra Parmesan on top.

Tips:

* Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
* Avoid boiling the sauce after adding the cheese to prevent separation.
* Chicken thighs can be substituted for extra juiciness.
* Add mushrooms for even more savory flavor.
* Store leftovers in the refrigerator for up to 3 days.

Serving Info:

* Servings: 4–6
* Prep Time: 15 minutes
* Cook Time: 25 minutes

06/14/2026

Loaded Shrimp Baked Potatoes (with Garlic & Cheese Option)

Classic twice-baked style with shrimp mixed into a creamy mashed potato filling.

A simple yet impressive dinner that feels like restaurant-quality comfort food at home.

Ingredients:

For 4 Servings

Potatoes

* 4 large russet potatoes
* 1 tablespoon olive oil
* 1 teaspoon salt

Shrimp Filling

* 1 lb (450 g) large shrimp, peeled and deveined
* 1 tablespoon butter
* 1 teaspoon garlic powder
* 1/2 teaspoon smoked paprika
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup half-and-half or heavy cream
* 2 tablespoons sour cream
* 1 tablespoon butter, softened
* 1 cup shredded cheddar cheese

Toppings

* 4 slices bacon, cooked and crumbled
* 1/4 cup sour cream
* 2 green onions or chives, sliced
* Extra shrimp for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Pierce the potatoes with a fork, rub with olive oil, and sprinkle with salt.

3. Bake for 75–90 minutes until fork-tender.

4. While the potatoes bake, season the shrimp with garlic powder, paprika, salt, and pepper.

5. Melt the butter in a skillet over medium heat.

6. Cook the shrimp for 2–3 minutes per side until pink and opaque. Do not overcook.

7. Reserve a few whole shrimp for topping and chop the remaining shrimp.

8. Cut the baked potatoes in half and carefully scoop the flesh into a large bowl.

9. Add the cream, sour cream, butter, cheddar cheese, and chopped shrimp.

10. Mash until creamy and well combined.

11. Spoon the mixture back into the potato shells.

12. Place on a baking sheet and bake for 10 minutes.

13. Broil for 2–3 minutes until lightly golden on top.

14. Top with the reserved shrimp, bacon, sour cream, and chives.

15. Serve immediately.

Tips:

* Russet potatoes work best because their skins hold the filling well.
* Leave a few shrimp whole on top for a restaurant-style presentation.
* Add Cajun seasoning for extra flavor and heat.
* Freshly shredded cheese melts more smoothly than pre-shredded cheese.
* Bake the potatoes a day ahead to save time.

Serving Info:

* Servings: 4
* Prep Time: 15 minutes
* Cook Time: 1 hour 30 minutes

06/14/2026

Honeyed Pistachio Baklava Cheesecake

The rich creaminess of cheesecake meets the flaky, nutty sweetness of baklava.

Finished with a honey drizzle and crunchy pistachios, this show-stopping dessert is perfect for holidays, celebrations, and special occasions.

Ingredients:

For the Crust

* 2 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup unsalted butter, melted

For the Pistachio Layer

* 1 1/2 cups pistachios, finely chopped
* 2 tablespoons honey
* 1 teaspoon ground cinnamon

For the Cheesecake Filling

* 3 packages (8 oz each) cream cheese, softened
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 3 large eggs
* 1 cup sour cream
* 1/4 cup honey

For the Honey Topping

* 1/2 cup honey
* 1/4 cup pistachios, chopped
* 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 325°F (165°C).

2. Grease a 9-inch springform pan and line the bottom with parchment paper.

3. In a bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter.

4. Press the mixture firmly into the bottom of the pan.

5. Bake for 10 minutes and let cool.

6. Mix the chopped pistachios, honey, and cinnamon in a small bowl.

7. Spread the pistachio mixture evenly over the cooled crust.

8. In a large bowl, beat the cream cheese until smooth.

9. Add the sugar and vanilla extract and mix until combined.

10. Beat in the eggs one at a time.

11. Mix in the sour cream and honey until smooth.

12. Pour the cheesecake filling over the pistachio layer.

13. Bake for 55–65 minutes, or until the center is just set.

14. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

15. Refrigerate for at least 6 hours or overnight.

16. Warm the honey slightly and stir in the lemon juice.

17. Drizzle the honey mixture over the chilled cheesecake.

18. Sprinkle with chopped pistachios before serving.

Tips:

* Use roasted unsalted pistachios for the best flavor.
* Avoid overmixing after adding the eggs to prevent cracks.
* Chill overnight for the creamiest texture.
* A water bath helps create an ultra-smooth cheesecake.
* For extra baklava flavor, add a pinch of cardamom to the pistachio layer.

Serving Info:

* Servings: 12
* Prep Time: 25 minutes
* Cook Time: 1 hour
* Chill Time: 6 hours

06/13/2026

Steak and Mushrooms with Creamy Roasted Pepper Sauce – Restaurant-Style Dinner at Home

Juicy steak, sautéed mushrooms, and a rich roasted pepper sauce come together in one impressive yet easy meal.

Perfect for date nights, family dinners, or whenever you're craving steakhouse flavor at home.

Ingredients:

For 4 Servings

Steak & Mushrooms

* 2 ribeye steaks or sirloin steaks
* 2 cups mushrooms, sliced
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 teaspoon salt
* 1/2 teaspoon black pepper

Creamy Roasted Pepper Sauce

* 1 onion, chopped
* 4 garlic cloves
* 1 red bell pepper, chopped
* 5–6 cherry tomatoes
* 4 tablespoons olive oil
* 2 teaspoons salt
* 1 teaspoon black pepper
* Juice of 1/2 lemon
* 1 cup mayonnaise

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Place the onion, garlic, red bell pepper, and cherry tomatoes on a baking tray.

3. Drizzle with olive oil and season with salt and black pepper.

4. Roast for 25–30 minutes until the vegetables are soft and lightly caramelized.

5. Transfer the roasted vegetables to a blender.

6. Add the lemon juice and mayonnaise.

7. Blend until smooth and creamy. Set aside.

8. Pat the steaks dry and season both sides with salt and black pepper.

9. Heat the olive oil in a large skillet over medium-high heat.

10. Sear the steaks for 3–5 minutes per side, depending on desired doneness.

11. Transfer the steaks to a plate and let them rest.

12. In the same skillet, melt the butter.

13. Add the mushrooms and cook until golden and tender, about 5–6 minutes.

14. Slice the steaks and serve with the sautéed mushrooms.

15. Spoon the creamy roasted pepper sauce over the top or serve on the side.

Tips:

* Allow the steaks to rest for at least 5 minutes before slicing.
* Ribeye provides extra richness, while sirloin is a leaner option.
* Roast the vegetables until slightly charred for deeper flavor.
* Freshly cracked black pepper enhances the sauce beautifully.
* Store leftover sauce in the refrigerator for up to 3 days.

Serving Info:

* Servings: 4
* Prep Time: 15 minutes
* Cook Time: 35 minutes

06/13/2026

Peach Buttermilk Biscuits – Fluffy Southern-Style Treat with Vanilla Glaze

Soft, buttery biscuits filled with juicy peaches and finished with a sweet vanilla glaze.

Perfect for breakfast, brunch, or a simple homemade dessert that tastes like summer in every bite.

Ingredients:

For the Biscuits

* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 tablespoons granulated sugar
* 1/2 cup cold unsalted butter, cubed
* 3/4 cup cold buttermilk
* 1 cup fresh peaches, diced

For the Vanilla Glaze

* 1 cup powdered sugar
* 2–3 tablespoons milk
* 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Line a baking sheet with parchment paper.

3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

4. Cut the cold butter into the flour mixture until it resembles coarse crumbs.

5. Stir in the diced peaches.

6. Pour in the cold buttermilk and mix just until the dough comes together.

7. Turn the dough onto a lightly floured surface.

8. Gently pat the dough into a 1-inch-thick rectangle.

9. Fold the dough over itself 2–3 times for extra flaky layers.

10. Cut out biscuits using a round biscuit cutter.

11. Place the biscuits on the prepared baking sheet.

12. Bake for 12–15 minutes, or until golden brown.

13. Let the biscuits cool for 10 minutes.

14. Whisk together the powdered sugar, milk, and vanilla extract until smooth.

15. Drizzle the glaze over the warm biscuits before serving.

Tips:

* Keep the butter and buttermilk cold for the fluffiest biscuits.
* Use ripe but firm peaches to prevent excess moisture.
* Do not overmix the dough to keep the biscuits tender.
* Add a pinch of cinnamon to the glaze for extra flavor.
* Store leftovers in an airtight container for up to 2 days.

Serving Info:

* Servings: 8 biscuits
* Prep Time: 15 minutes
* Cook Time: 15 minutes

06/13/2026

Mini Pancake Tacos with Chocolate & Strawberries – Easy Sweet Treat

Soft mini pancakes folded around creamy chocolate spread and fresh strawberries.

A fun dessert that's simple to make and perfect for parties, brunch, or an afternoon treat.

Ingredients:

For 12 Mini Pancake Tacos

Pancakes

* 1 cup all-purpose flour
* 1 tablespoon sugar
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 egg
* 3/4 cup milk
* 1 tablespoon melted butter
* 1 teaspoon vanilla extract

Filling

* 1 cup chocolate hazelnut spread
* 1 cup fresh strawberries, diced

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, and salt.

2. In a separate bowl, whisk the egg, milk, melted butter, and vanilla.

3. Add the wet ingredients to the dry ingredients and mix until just combined.

4. Heat a nonstick skillet over medium-low heat.

5. Pour small circles of batter onto the skillet.

6. Cook until bubbles form on the surface, then flip and cook for 1 minute more.

7. While still warm, gently fold each pancake in half to create a taco shape.

8. Allow the pancakes to cool slightly while holding their shape.

9. Fill each pancake taco with chocolate hazelnut spread.

10. Top with diced strawberries.

11. Serve immediately.

Tips:

* Use a squeeze bottle for evenly sized mini pancakes.
* Fold the pancakes while warm so they keep their taco shape.
* Add banana slices for extra sweetness.
* Chill the chocolate spread slightly for a thicker filling.
* Best enjoyed fresh on the day they're made.

Serving Info:

* Servings: 12 mini tacos
* Prep Time: 10 minutes
* Cook Time: 15 minutes

Viola’s Daily Recipes

06/15/2026

06/15/2026

06/15/2026

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06/13/2026

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