CROISSANT BERRY FRENCH TOAST CASSEROLE

This is a rich indulgent brunch recipe that is also super easy to prepare in advance for those special holiday mornings.

CROISSANT BERRY FRENCH TOAST CASSEROLE

15 mini BUTTER croissants
8 ounces cream cheese, room temperature
1/4 cup SUPERFINE sugar
1 pint strawberries, sliced
1/3 cup currants
1/2 cup small WILD blueberries
6 LARGE eggs
1 cup half and half
1 teaspoon PURE vanilla extract
1 teaspoon QUALITY ground cinnamon
2 tablespoons PURE maple syrup

  • Preheat oven to 375°.
  • Spray a 9×13 baking dish with nonstick spray and set aside.
  • Slice each croissant length-wise, being careful not to cut all the way through.
  • Cream together the cream cheese and sugar.
  • Spread approximately 1 tablespoon of the cream cheese mixture onto the inside of each croissant.
  • Divide strawberry slices evenly between the croissants laying them onto the cream cheese and close the croissants.
  • Sprinkle with currants.
  • Layer the croissants into the dish, packing them tightly.
  • Sprinkle the blueberries throughout the dish.
  • In a large mixing bowl, whisk together the eggs, half and half, vanilla, cinnamon, and maple syrup.
  • Pour egg mixture SLOWLY over the croissants, making sure to get some into every nook and cranny.
  • Cover and refrigerate up to 8 hours or bake right away.
  • When ready to bake, COVER and bake for 30-35 minutes or until set.
  • Serve with more maple syrup and fresh fruit.
  • Enjoy!

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE & BACON SHALLOT SNAP PEAS

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE and BACON SHALLOT SUGAR SNAP PEAS

MARINADE
2 tablespoons Bragg’s liquid aminos
2 tablespoons rice wine vinegar
1/2 teaspoon sriracha
4 boneless center cut pork loin chops

  • Whisk together the liquid aminos, vinegar and sriracha.
  • Place pork chops in a large Ziploc bag.
  • Pour marinade into bag.
  • Press the air out of the bag and seal tightly.
  • Turn chops to coat well with marinade.
  • Marinade at room temperature for 30 minutes, turning bag half way through.

 

  • Heat grill to medium heat.
  • Prepare glaze while grill is heating.
  • Remove chops from bag and discard marinade.
  • Generously season pork chops with salt and pepper.
  • Brush each side with glaze.
  • Grill about 6 minutes per side.
  • Brush with additional glaze and serve immediately.

GLAZE
2 tablespoons Bragg’s liquid aminos
1 tablespoon QUALITY honey
1 tablespoon ketchup
1 tablespoon rice wine vinegar
1 tablespoon Hoisin sauce
1/2 teaspoon sriracha sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

  • Whisk together all the ingredients in a small bowl.

RICE
1 cup long grain rice
1 cup water
1 cup chicken consomme
1 small bunch green onions, sliced thin
1/3 cup currants

  • Combine water and consommé in sauce pan.
  • Add rice, stirring to coat.
  • Bring to a boil.
  • Reduce heat and simmer 15 minutes or so until tender and moisture is completely absorbed.
  • Fold in currants and green onions.

SNAP PEAS
4 slices thick bacon, diced and cooked crisp
1 large shallot, sliced thin
1 pound sugar snap peas, trimmed
1/4 cup chicken consomme
FRESH ground salt and pepper
1 teaspoon lemon zest
Juice of 1 lemon
1 tablespoon bacon grease

  • Heat bacon grease over medium high heat.
  • Add shallots and cook 3-5 minutes until browned.
  • Add snap peas, consommé and season with salt and pepper.
  • Saute’ covered 2-4 minutes until crisp tender.
  • Uncover and continue sautéing until all liquid has been absorbed.
  • Stir in lemon zest, lemon juice and bacon pieces.

CHILI SKILLET

This is a perfect fall dish and yes I’m planning ahead for the cooler temperatures up north where we will be in just a couple months. It is also a recipe that makes WONDERFUL leftovers as the flavors meld the longer it sits.

CHILI SKILLET – serves 6
1 pound ground beef
1 small yellow onion, chopped
1/2 cup green bell pepper (optional)*
1 LARGE clove garlic, minced
1 can black beans, drained and rinsed
1 cup tomato juice**
1/2 cup chicken broth
1 tablespoon chili powder
1 teaspoon dried oregano
FRESH ground salt and pepper, to taste
1/2 cup uncooked long grain rice
1 can Green Giant White shopped corn, drained
1/2 cup shredded jack and cheddar cheese
1 bunch green onions, sliced thin
1/2 cup sliced olives, optional

  • In a large skillet cook ground beef, onions, peppers (if using) and garlic over medium heat, breaking apart the meat until well crumbled and no longer pink.
  • Drain off ALL fat.
  • Add the tomato juice, water, chicken broth, red pepper flakes (if using), chili powder, oregano, rice, salt and pepper.
  • Simmer 20-25 minutes on low covered until rice is tender.
  • Fold in corn and olives (if using).
  • Sprinkle with cheese and cook 5 minutes more.
  • Top with green onions.
  • ENJOY.

NOTES: *I substitute 1 teaspoon red pepper flakes
**I often use a small 6 ounce can of V8 juice and add 2 ounces water or chicken broth

CORNBREAD TAMALE PIE

We LOVE Mexican food, so this recipe works well into a Mexican themed week. By making Taco Salad, Chili Skillet, Tacos and this Cornbread Tamale pie all back to back I only have to make the meats and parts once and then assemble as needed.


CORNBREAD TAMALE PIE
Avocado oil
1 can black beans, drained and rinsed
1 can fire roasted diced tomatoes, drained WELL
1-2 large bunches green onions, thinly sliced (save some for garnish)
3/4 pound ground beef
3/4 teaspoon ancho chile powder
3/4 teaspoon ground cumin
2 tablespoons unsalted butter, melted
1/4 cup whole milk
1/4 cup cornmeal
1/4 cup flour
1 teaspoon sugar
1/2 teaspoon baking powder
2/3 + cup cheddar cheese (use the +portion as garnish)
1 LARGE egg yolk
FRESH ground sea salt and black pepper

  • Preheat oven to 450°.
  • In a heavy duty cast iron skillet drizzle avocado oil over hot pan.
  • Add beef and generously season with salt and pepper. Cook until browned and completely crumbled. Drain off fat.
  • In a prep bowl add drained beef to drained tomatoes and set aside.
  • Wipe out pan.
  • Add another drizzle of avocado oil when pan is hot again.
  • Add onions and sauce until soft.
  • Add cumin and chile powder and stir to blend.
  • Add beef mixture to pan and stir to coat well. Cook a few minutes until sauce thickens.
  • Add beans and remaining cheese in last and remove from heat.

 

  • While meat is cooking prepare batter.
  • Whisk together the melted butter, milk and egg yolk until well blended.
  • Add the cornmeal, flour, sugar and baking powder blending well.
  • Fold in half of the cheese.

ASSEMBLY

  • Spread meat mixture evenly in cast iron pan.
  • Gently spread the cornbread mixture over the meat mixture.
  • Put pan in oven and bake 12-14 minutes until cornbread is golden and set.
  • Cool 5 minutes before serving.
  • Garnish with cheese and green onions.
  • ENJOY!

APPLE CIDER PAN GRAVY PORK CHOPS

This recipe is good year round, but tastes especially GREAT during the fall when apples are at their prime.

APPLE CIDER PAN GRAVY PORK CHOPS
2 tablespoons avocado oil
4 3/4 inch pork chops
2 cloves garlic, minced
1 teaspoon honey
2 tablespoons heavy cream
1/2 teaspoon apple pie spice
FRESH ground sea salt and black pepper, to taste
3-4 sprigs FRESH thyme
1 cup apple cider
1 tablespoon + 1 teaspoon cornstarch
2 tablespoons water
thin sliced apples,  for garnish SEE NOTE

  • Generously sprinkle pork chops with salt and pepper.
  • Heat avocado oil in large skillet over medium heat.
  • Sear pork chops on both sides.
  • In a small bowl whisk together the honey and apple pie spice.
  • Add in garlic and apple cider until well blended.
  • Pour over pork chops.
  • Reduce heat to medium low, cover and simmer 5 minutes.
  • Remove pork chops to a plate, tent and let stand 5 minutes.
  • Whisk together the cornstarch and water.
  • Add to pan gravy and whisk until well blended.
  • Add heavy cream and whisk to blend.
  • Increase heat and bring to a SLOW boil until desired consistency is reached.
  • Serve pork chops with apple stuffing, your favorite vegetable and top with pan gravy.

NOTE:

  • You can serve with thin sliced apple slices or you can use a little butter and apple pie spice to saute the apple slices for a sweet treat.
  • Many times I prefer to sear the pork chops for 3 minutes on each side over high heat and then place them into a 400° oven for 6-8 minutes to finish cooking while I prepare the veggies. I find that the pork chops stay moist and juicy this way.

APPLE STUFFING
2 honey crisp apples, peeled,, cored and chopped
3 Kaiser rolls, chopped small
1 large carrot, chopped
1 small bunch green onions, halved and sliced
2 cloves garlic, minced
2 + 2 tablespoons butter
1/2 cup apple cider
2 packets pork flavored top ramen seasoning packets

  • Preheat oven to 350°.
  • Heat 2 tablespoons of butter in skillet on medium high heat.
  • Add carrots and saute 2-3 minutes until they begin to soften.
  • Add green onions and garlic sauteing until fragrant.
  • Add apples, sauteing until beginning to soften.
  • Whisk together the pork seasoning packets into the apple cider.
  • Add the remaining butter and apple cider mixture to pan.
  • Fold in bread pieces, stirring to coat.
  • Cook until liquid is completely absorbed.
  • Fold into a casserole and bake 15 minutes or so to heat completely through.

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, TUTORIALS & TIP, DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP, WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON

UPDATED KENTUCKY HOT BROWNS

I usually make my version of  HOT BROWNS from THE BROWN HOTEL recipe from the OFF THE EATEN PATH cook book by Morgan Murphy. BUT, tonight we’re trying DAMARIS PHILLIPS’ version and fell in love with the different assembly method making it a casserole instead of a knife and fork dish. Next time we will be using a new combination of our norm and DAMARIS PHILLIPS’ assembly version. 😀 I also use the sweet & spicy bacon – YUMMY!

KENTUCKY HOT BROWNS – UPDATED ala DAMARIS PHILLIPS
1 skin-on, bone-in turkey breast half (about 2 pounds)
4 teaspoons avocado oil
FRESH ground sea salt pepper
4 ounces slab bacon, chopped
1 pint grape tomatoes, halved
4 tablespoons unsalted butter
2 1/2 cups whole milk
3 tablespoons all-purpose flour
1 cup shredded sharp cheddar cheese (about 4 ounces)
1/4 cup chopped roasted red peppers
2 slices stale sourdough bread, cut into 1-inch cubes (2 heaping cups)
1/2 cup grated Parmesan cheese

  • Preheat the oven to 350°.
  • Rub the turkey with 2 teaspoons vegetable oil; sprinkle both sides with salt and pepper.
  • Place turkey on baking sheet and roast until the thickest part registers 160°, about 45-55 minutes.
  • Remove from the oven and let rest 15 minutes before chopping; the internal temperature will rise to 165°.
  • Meanwhile, place the bacon on a baking sheet and bake until crisp, about 20 minutes.
  • Transfer to a paper towel-lined plate to drain.
  • Reduce the oven temperature to 250°.
  • Coat the tomatoes with the remaining 2 teaspoons avocado oil and season with salt and pepper.
  • Place the tomatoes cut-side up on a separate parchment-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
  • While the tomatoes are cooking, start the Mornay sauce.
  • Melt the butter in a medium saucepan over medium heat.
  • Heat the milk in a separate small saucepan over medium heat.
  • When the butter is melted, add the flour and stir continuously so the roux doesn’t scorch, but becomes golden, about 2 minutes.
  • When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don’t form.
  • Increase the heat and bring to a boil, then reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.
  • Add the cheddar and roasted peppers and stir until smooth.
  • Remove from the heat and season with salt and pepper.

 

  • Preheat the broiler.
  • Distribute the bread cubes evenly among four 6-inch cast-iron gratin pans (or use disposable pie plates or other small pans).
  • Cut the turkey into 1/2-inch pieces; discard the skin and bones.
  • Divide the turkey evenly among the pans.
  • Spoon the Mornay sauce over the turkey, then top with the tomatoes.
  • Sprinkle with the Parmesan and bacon and broil until golden and bubbling, about 5 minutes.
  • Serve immediately.

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY, INSPIRE ME MONDAY, MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP, DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON

GRANS BUTTER CRACKER CHICKEN CASSEROLE

This recipe is SOOOOOOO versatile.  You can add tons of flavor if you use a rotisserie chicken by choosing an Italian herb or lemon or BBQ, etc… My favorite grocery store carries rostisserie chickens by “parts” in a mesquite flavor that I REALLY like in this recipe. By “parts” I mean you can get all white meat or my favorite all dark.  It takes about 4 thighs and legs to make the chicken pieces for this casserole.

You can also change up your soup flavor cream of mushroom, cream of onion, cream of poblano or jalapeno, etc… You get the idea. I also “adjust” the vegetables to what I have on hand. Sometimes I add green beans or mushrooms or snap peas, etc… just until I have an even mixture of a nice protein to vegetable ratio that is still creamy.

GRANS BUTTER CRACKER CHICKEN CASSEROLE serves 4-6
3 boneless, skinless chicken breasts, cooked and shredded or chopped**
1 can cream of chicken soup
1 cup sour cream
1 cup frozen peas
1 tablespoon butter
1 tablespoon avocado oil
2 large carrots, thinly sliced
2 green onions, thinly sliced
6 ounces (2 sleeves) Ritz*** crackers, crushed into fine crumbs
4-6 tablespoons butter, melted
1/2 teaspoon paprika

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • In a large bowl stir together the soup, sour cream and chicken.
  • Fold in peas and set aside.
  • In a hot skillet add 1 tablespoon of butter and avocado oil.
  • When melted add carrots, sautéing 3-5 minutes until beginning to soften.
  • Add green onions and saute’ a minute more.
  • Fold carrots and onions into chicken mixture.
  • Pour into prepared baking dish.
  • In a small bowl combine the melted butter, crushed crackers and paprika until the mixture looks like wet sand. Start with 4 tablespoons of butter and add more as necessary.
  • Spoon over casserole evenly.
  • Bake 25-30 minutes or until golden and bubbly.
  • Serve warm.
  • ENJOY!

NOTES

  • ** You can easily substitute 3 cups of rotisserie chicken and quite honestly these days that is my preferred way to make this recipe.
  • *** You can also use Kebbler Garlic butter crackers, Ritz are the preferred cracker.
  • This recipe freezes well also so I often make extra in these small foil bakers for easy weeknight prep.

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP, DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON

CARROT ORECCHIETTE

For a nice change of pace in the spring and summer I try to make lighter AND healthier dishes. I ran across this recipe at the dentist office and instantly fell in love after a few adjustments for our tastes, especially with my new restrictive diet! I’m ALWAYS looking for more flavor and it has been hard to come by – until now!

CARROT ORECCHIETTE serves 4

1 pound large carrots, peeled and sliced into 1/8 inch rounds
FRESH ground sea salt and black pepper
2+2 tablespoons cup avocado oil
4 ounces dry orecchiette pasta
2 tablespoons apple cider vinegar
3-4 sprigs FRESH thyme
2 tablespoons FRESH chopped chives
1/2 cup grated Parmesan cheese

  • Preheat oven to 475°.
  • Cover a baking sheet with foil or a silicone mat.
  • Add carrots to a large bowl.
  • Drizzle with 2 tablespoons avocado oil.
  • Generously season with the salt and pepper.
  • Toss to coat well.
  • Spread carrots onto baking sheet in an even layer.
  • Nestle thyme sprigs randomly into carrots.
  • Bake 8-10 minutes until tender and carrots are beginning to curl at the edges.
  • While carrots are roasting cook pasta per package directions. DO NOT ADD THE SALT OR FAT.
  • Drain pasta WELL.
  • Add pasta to large mixing bowl.
  • Add vinegar, 2 tablespoons avocado oil.
  • Lightly season with salt and pepper.
  • Toss to coat.
  • Remove thyme sprigs.
  • Add carrots and GENTLY toss again.
  • Divide among the plates.
  • Top with chives and Parmesan cheese.
  • ENJOY!

HEAVENLY HASH

This is a VERY versatile recipe!! With using what is on hand I often trade out the flavor of soup (I used cream of Poblano today), the green onions (I had a shallot that needed using), the hash browns (I used tater tots) and the cheese (I used a combination of Monterey Jack, Sharp Cheddar and Mozzarella to use up 3 partial blocks). The only thing I think CANNOT be changed is the honeybaked ham and I usually have some i the freezer leftover from whatever previous holiday just occurred.  It adds such a unique flavor!

HEAVENLY HASH
2 pounds OreIda frozen diced hash brown potatoes
1 can cream of celery soup
2 + cups diced ham (HONEY BAKED HAM)
1 cup sour cream
1/2 teaspoon Italian seasoning
1/2 teaspoon sea salt
1 bunch green onions, finely diced
1 3/4 cups grated cheddar cheese ( I use a combo of medium, sharp and Skellig Sweet)
1 cup crushed potato chips

  • Preheat 350°.
  • Spray large flat baking dish with non-stick cooking spray.
  • Whisk together soup, sour cream and seasonings until smooth.
  • Fold in the ham and green onions.
  • Fold in 1 1/4 cups of the cheese.
  • Fold in hash browns.
  • Spread into prepared baking dish.*
  • Bake until top is slightly golden , about 1 hour.
  • Sprinkle with last cup of cheese and potato chips and bake additional 10 minutes.

NOTES:

  • Great for brunches and large groups.
  • We like a firmer casserole so I use a flatter baking dish to spread out the mixture.

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP, DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON

TEX-MEX MAC-N-CHEESE

TEX-MEX MAC-N-CHEESE
4 tablespoons unsalted butter
1 can shoepeg corn kernels
1 medium Vidalia onion, small dice
3 small sweet red pepper, seeded, small dice
1 can original ROTEL tomatoes with green chiles, drained WELL
4 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
3/4 teaspoon cumin
3/4 teaspoon chile powder
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
4 cups whole milk, cold
2 cups shredded cheddar
1 cup shredded Monterey Jack
1 bunch green onions, thinly sliced
FRESH ground black pepper, to taste
1 pound mini rigatoni or pasta of choice, cooked al dente
1/2 cup panko breadcrumbs
OPTIONAL GARNISHES
1/2 cup crumbled cotija cheese
Minced cilantro leaves
Pickled jalapenos, drained and minced

  • Preheat the oven to 350°.
  • Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepan set over medium-high heat, sauteing until the onions are soft and translucent, about 5 minutes.
  • Add the cumin, chile powder, cayenne pepper and flour, stirring frequently 3 to 4 minutes until roux forms.
  • Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until mixture starts to thicken, 8 to 10 minutes.
  • Reduce heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes.
  • Add the scallions, tomatoes, peppers and rigatoni, mixing well to combine.
  • Pour into a 9-by-13-inch glass baking dish.
  • Sprinkle with panko crumbs evenly over the top and cover with foil.
  • Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling.
  • Remove to a cooling rack and let rest for 8 to 10 minutes.
  • Garnish with the Cotija cheese, jalapeno and cilantro.
  • Serve immediately.

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP , DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY, SOUPER SUNDAY, BETH FISH READS

CHICKEN PARMESAN CASSEROLE

CHICKEN PARMESAN CASSEROLE
1/2 pound penne pasta
3/4 pound chicken breast, cut into bite size pieces
Wondra flour for dredging
Fresh ground black pepper and salt
1 tablespoon butter
1 tablespoon avocado oil
1/2 batch marinara sauce (recipe below)
1 1/4 cup grated Mozzarella cheese
1/2 cup grated Parmesan cheese
4 slices Provolone cheese

  • Preheat oven to 350°.
  • Spray 9×9 baking dish with non-stick cooking spray.
  • Cook pasta per package directions on the al dente’ side. Drain and set aside.
  • Combine flour and seasonings in a ziplock bag.
  • Heat butter and oil in skillet until sizzling.
  • Dredge chicken pieces in flour mixture, shaking off the excess.
  • Add chicken pieces to hot oil and quickly sear all sides.
  • In a large bowl gently combine sauce and pasta with the majority of the Mozzarella and Parmesan reserving some for the top.
  • Gently fold in chicken pieces and stir to coat.
  • Spread ingredients evenly into baking dish.
  • Top with provolone slices followed by the remaining Parmesan and Mozzarella.
  • Cover with foil and bake 40 minutes.
  • Uncover and return to oven baking another 10-15 minutes until cheese is bubbly and brown.
  • Let cool 10 minutes before serving.

SAUCE
1 tablespoons avocado oil
1 tablespoon butter
1/2 small red onion, chopped
24 ounce can whole tomatoes
1 KNORR beef gel
3/4 cup moscato white wine
Juice from 1 lemon
5-6 cloves garlic, finely minced into a paste
3 tablespoons Classico sundried tomato pesto
1 teaspoon fresh ground Himalayan pink salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground red pepper
1 teaspoon sugar
2 tablespoons fresh chopped Italian flat leaf parsley
2 tablespoons fresh chopped basil

  • Heat avocado oil in a large saute’ pan over medium high heat.
  • Add onions and garlic sauteing until tender.
  • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
  • Add seasonings, blending well.
  • Add tomatoes and gently crush.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 2 hours.

Linking to CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP , DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FRIDAY FOODIE

BUFFALO CHICKEN LASAGNA

BUFFALO CHICKEN LASAGNA

Barilla ready to bake lasagna noodles
1 tablespoon avocado oil
3/4 pound ground chicken
1 bunch green onions, sliced
1 clove garlic, minced
1 small carrot, grated
1 small stalk celery, diced
1 can ROTEL original tomatoes, drained VERY WELL
2 tablespoons chicken broth
3/4 cup Frank’s original Hot Sauce
8 ounces ricotta cheese
FRESH ground salt and pepper, to taste
1/4 cup chopped flat leaf parsley
3/4 cup bleu cheese crumbles
3/4 cup grated jack cheese
1/4 cup grated cheddar cheese
1 1/2 cups grated mozzarella cheese
1 small egg, beaten

  • Preheat oven to 350°.
  • Spray a 9×9 deep baking dish with non-stick spray.
  • In a large skillet heat avocado oil over medium high heat.
  • Add chicken, onion, carrot and celery, stirring until chicken is cooked through and vegetables are soft.
  • Add garlic and cook a minute more until fragrant.
  • Stir in tomatoes, hot sauce, chicken broth, salt and pepper.
  • Reduce heat to low simmer, cover and cook 45 minutes.

 

  • In a mixing bowl stir together the ricotta cheese and egg until smooth and well blended.
  • Add parsley and bleu cheese mixing until well blended.

 

  • Toss together the jack, cheddar and mozzarella cheeses.

ASSEMBLY

  • Add 1/3 of chicken mixture to baking dish.
  • Top with a layer of lasagna noodles.
  • Add a thin layer of chicken mixture.
  • Top with a layer of the ricotta mixture.
  • Top with a layer of the cheeses.
  • Repeat layers 2 more times.
  • Cover and bake 20 minutes.
  • Uncover, bake another 20-25 minutes until bubbly and cheese is golden.
  • Let stand 10 minutes before serving.

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP, DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON