Category: CASSEROLES & SIDES

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE ~ BLOG 365.86

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE

Super simple and quick makes this an easy, yet tasty weeknight meal ready in under 30 minutes!

Servings: 4

8 ounces uncooked Orecchiette (ear) pasta, prepared al dente
16 ounces QUALITY ground Italian sausage (see notes)
1/2 medium onion chopped
1 LARGE carrot, small diced
4 cloves garlic minced
1/2 teaspoon Dijon mustard, optional
1/2 cup dry white wine
3 cups (packed) fresh baby spinach
2 tablespoons FRESH chopped basil
FRESH ground salt & pepper, to taste
FRESH grated Parmesan cheese, for garnish

  • 
In a large skillet saute’ sausage over medium-high heat for 8-10 minutes or until it’s cooked through and nicely browned. Add onions and carrots about half way through.
  • Drain all 1-2 tablespoons of fat from the skillet.
 Reduce the heat to medium and stir in the garlic and Dijon mustard if using, cooking for 30 seconds.
  • 
Pour in the wine and cook 2-5 minutes until reduced by half.
  • Add in the spinach and basil tossing with tongs until the spinach has wilted.
  • Add in the drained pasta and toss again.
  • Season to taste with FRESH ground salt and pepper.
  • Serve immediately with freshly grated Parmesan cheese.


NOTE:

  • If need be, remove meat from prepackaged casings.
  • I often add grape tomatoes and blister them for added flavor.
  • Truly any size pasta will work, but a small pasta is best so it is well coated in the sauce.

BUFFALO CRUSTED BAKED FISH & CHIPS ~ BLOG 365.72

BUFFALO CRUSTED BAKED FISH & CHIPS

1 1/2 pounds FRESH cod fillets, cut into 4 fillets
FRESH ground sea salt and black pepper

  • Arrange oven shelf to 2nd from top.
  • Preheat oven to 400°.
  • Spray casserole with non-stick spray.
  • Pat fish fillets dry with toweling.
  • Season fish fillets with FRESH ground sea salt and black pepper.
  • Add fish fillets to prepared baking dish 1 to 2 inches apart.

SPREAD
2 tablespoons Duke’s mayonnaise
2 tablespoons Frank’s original hot sauce

  • In a small bowl whisk mayonnaise and hot sauce together until smooth.
    Coat the top and sides of the fish fillets with the mayonnaise mixture.

CRUST
2 cups frozen shredded hash browns
3/4-1 cup shredded white cheddar cheese
1/2 cup Panko crumbs
4 tablespoons butter, melted

  • In a large bowl toss together the hash browns, cheese and Panko crumbs until well distributed.
  • Pour melted butter over top and blend again.
  • Press the crust mixture onto and around fillets covering the top and sides 1/2 inch thick.
  • Bake 20-25 minutes until fish is cooked through.
  • For crispier crust, broil the last 1-3 minutes – WATCH CAREFULLY!
  • Let rest 3-5 minutes before serving.

NOTE: Change out the Frank’s original for the HOT HONEY or the CHILI LIME flavor for a nice change.

HALUSKI aka POLISH COLESLAW ~ BLOG 365.58

I found this recipe while looking for a recipe to use up some cabbage I had. I wanted something other than a traditional slaw.

Haluski is a delectable dish combining cabbage, onions, noodles, and bacon of Polish and Slovakian origin that is as easy and quick to prepare as it is flavorable.

The dish originated somewhere in central or eastern Europe, but has roots in many similar dumpling-based dishes from several countries, including the Czech Republic, Hungary, Poland, and Slovakia. The dish’s origins are difficult to trace because it’s made with such simple ingredients that were easy and affordable to find. The variations can be found all over Eastern Europe, and the dish is known by various different local names, including Kaposztas Kocka, Strapačky, and Bunderkov Haluski. The name of the dish varies depending on the country and family. No matter where it originated from, it is a super delicious comfort food.

HALUSKI aka POLISH COLESLAW

8 ounces uncooked wide egg noodles
6 tablespoons unsalted butter
6 slices bacon, uncooked and coarsely chopped
1 LARGE shallot, chopped
2-3 cloves garlic, minced
2-3 tablespoons apple cider vinegar
1 1/2 to 2 pounds green cabbage, cut in bite sized pieces
FRESH ground sea salt and pepper, to taste

  • Boil the egg noodles in a large pot of salted water with a little apple cider vinegar according to package directions and drain well.
  • Melt butter in a large skillet over medium heat.
  • Add the onion and garlic to the skillet until the onions are soft.
  • Add apple cider vinegar.
  • Add the bacon, stirring for several more minutes.
  • Add the cabbage and continue cooking and stirring until the cabbage is tender.
  • Add the cooked egg noodles to the cabbage mixture and toss to coat.
  • Season to taste with fresh ground sea salt and black pepper.

NOTES

  • Get your bacon really crispy. Crispy bacon holds up better in this dish.
  • Generously season with FRESH ground salt and black pepper.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stove top over low heat or in the microwave at reduced power.
  • Can also be made with red cabbage for more color.

LOADED HASH BROWN POTATO SOUP ~ BLOG 365.35

One of our favorite local lunch haunts has the most amazing soup – a cheesy hash brown soup. As much as I love it, it has always seemed just a little incomplete to me so I’ve “souped” it up a bit by adding the meatballs, bacon, green onions and even more cheese! Then I went one step farther and adapted it to the crock pot for that easy fall/winter cozy meal.

LOADED HASH BROWN POTATO SOUP
1 30-ounce bag Simply Potato Shredded Hash Brown Potatoes
1 cup water
5 cups homemade chicken bone broth
1 cup small diced carrots
12 ounces bacon, browned and crumbled (reserve 2 tablespoons for garnish)
6-8 small meatballs, halved, halved and halved again into small pieces
FRESH ground sea salt and black pepper, to taste
1 bunch green onions, sliced thin (reserve 2 tablespoons of green tops for garnish)
1-2 cloves garlic, minced
3 tablespoon WONDRA flour
1 cup heavy cream
2 cups shredded cheddar cheese
2 tablespoons shredded cheddar cheese for garnish
Sour cream, for garnish

  • Stir together the hash brown potatoes, carrots, bacon, broth, water, onions, garlic, salt and pepper in a 5 quart crock pot.

  • Cook on LOW for 3-4 hours
.
  • Whisk together flour and cream until smooth and stir into slow cooker.

  • Cover and cook on LOW for another 30 minutes.
  • Add cheese and stir until cheese is melted.

  • Serve hot topped with cheese, sour cream, bacon and green onions.


ONE POT WONDER PORK & SCALLOPED POTATO STEW ~ BLOG 365.30 ~ COOKING THURSDAY

ONE POT WONDER PORK & SCALLOPED POTATO STEW adapted from Mary Berg

PORK STEW
1 1/2 pounds trimmed pork shoulder, cut into 1-inch cubes
FRESH ground sea salt and black pepper
2 tablespoons plus 1 teaspoon WONDRA flour
1 tablespoon avocado oil
1 tablespoon unsalted butter
1 red onion, peeled and cut into 8 wedges
1 LARGE carrot, cut diagonally into 3/4-inch slices
1 leek, white and light green parts only, washed and cut into 1-inch slices
4 garlic cloves, roughly chopped
1 cup dry cider or alcoholic apple cider
1 cup homemade chicken stock
1 sprig fresh sage, leaves picked and chopped and reserved for the topping
1 bay leaf, optional
1 firm sweet apple, such as Gala
Juice of 1 SMALL lemon juice
2 handfuls (about 2 cups) roughly chopped FRESH spinach

  • Place a large cast-iron skillet or oven-proof pan over medium-high heat.
  • Season the pork in a large mixing bowl with salt and pepper.
  • Scatter pork pieces with 2 tablespoons flour and toss to coat well.
  • Add the avocado oil to the pan and sear the pork in batches until golden brown.
  • Transfer to a plate.
  • Add the butter to the pan along with the onion, carrot and leek pieces, cooking 5-7 minutes, just until they begin to develop a little color.
  • Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute more.
  • Add the pork pieces and any juices back into the pan.
  • Add the cider, scraping the bottom of the pan to release any brown bits.
  • Stir in the stock, sage sprigs and bay leaf, bringing to a boil.
  • Cover the pot, reduce the heat to low and simmer for 45 minutes.
  • Peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.

SCALLOPED POTATO TOPPING
1/3 cup heavy cream
FRESH ground sea salt and black pepper
FRESH grated nutmeg
1 tablespoon finely chopped lemon thyme, plus more for serving
3 medium yellow potatoes, sliced 1/4-inch thick
1 small Vidalia onion, thinly sliced rounds
Sour cream, for serving (optional)

  • In a large bowl, whisk together the cream with salt, pepper, a pinch of nutmeg and chopped lemon thyme.
  • Preheat the oven to 400°.
  • Remove the bay leaf from the stew.
  • Fold in the apples and greens.
  • Submerge the potato and onion slices in the cream mixture.
  • Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of onion here and there.
  • Transfer the pan to the oven.
  • Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top.
  • Cool for 10 minutes before serving.
  • Serve with sour cream and a sprinkling of sage if desired.

CHILE CORNBREAD SALAD ~ BLOG 365.7B

Perfect side dish for a potluck, picnic or church social. You’ll take home an empty bowl and many requests for the recipe.

CHILE CORNBREAD SALAD serves 8

1 package (8-1/2 ounces) cornbread/muffin mix
4 ounces can chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano

  • Prepare cornbread batter according to package directions.
  • Stir in chiles, cumin and oregano.
  • Spread in a greased 8-in. square baking pan.
  • Bake 20-25 minutes at 400° until a toothpick inserted in the center comes out clean.
  • Cool COMPLETELY.

1 cup Duke’s mayonnaise
1 cup Mexican sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped red pepper
1 bunch chopped green onions
1 cup chopped red onion
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

  • In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
  • Crumble half of the cornbread into a 13×9-in. Baking dish.
  • Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
  • Repeat layers. Dish will be VERY full.
  • Cover and refrigerate for 2 hours.

COUNTRY FRENCH CHICKEN GARLIC SOUP ~ BLOG 365.3

This recipe is inspired by an old Julia Child recipe.

COUNTRY FRENCH CHICKEN GARLIC SOUP
1 tablespoon butter
1 tablespoon avocado oil
1 SMALL onion, chopped (1 cup)
10-12 cloves garlic, chopped
4 cups homemade chicken broth
1 LARGE potato, diced (1 cup)
1 1/2 cups diced rotisserie chicken pieces
1/2 cup heavy cream
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
1/4 cup chopped FRESH parsley, for garnish
Grated Gruyere, for garnish
Crusty bread or Butter Swim Biscuits

  • Melt butter and oil together in large pot over medium heat.
  • Add onions and garlic, sautéing until soft.
  • Add chicken broth and diced potatoes. Bring to a SLOW boil.
  • Reduce heat and let it simmer for 20 minutes or until potatoes are tender.
  • Use an immersion blender to puree the soup until smooth.
  • Stir in heavy cream, thyme, chicken pieces, FRESH ground salt and pepper. Heat through.
  • Sprinkle with chopped fresh parsley before serving and serve with crusty bread.
  • For extra richness, top with grated cheese and crusty bread.

RB’S BAKED BEANS ~ BLOG 366.354

As everyone knows I am NOT fond of fast food of ANY kind, but I do love me an occasional Beef ’n’ cheddar with some Arby’s sauce. I recently was FINALLY able to recreate the Arby’s sauce on a homemade level and have now made a baked bean dish around it.

Now for a little trivia to go with the recipe. The name Arby’s is a phonetic representation for the brothers Forestt and Leroy Raffle, aka the Raffle Brothers because the name they wanted, BIG TEX, for their business was already taken.

RB’s BAKED BEANS

2 cans white beans (navy or cannellini), drained and rinsed
1 jar dried beef, diced
1 Vidalia onion, chopped small
4 slices bacon, diced and cooked crisp
1 package ALL beef hotdogs, cut into bite sized pieces
Double batch Arby’s sauce (see below)
Corn Bread, optional

  • Preheat oven to 350°.
  • Cook hotdog pieces until crisp on the edges.
  • Add onions to pan and saute until softened.
  • Mix everything together in a prepared 8×8 or 9×9 baking dish.
  • Bake 1 hour.
  • Serve over corn bread.

NOTE: Dried beef can be traded out for 1 pound lean ground round that has been browned and drained of excess grease.

ARBY’S SAUCE
1/2 cup ketchup
2 tablespoons apple cider vinegar
4-6 tablespoons water

4-5 drops Tabasco sauce

1/4 teaspoon onion powder

1/4 teaspoon garlic powder
1/4 teaspoon salt

2 tablespoons dark brown sugar

  • Combine all together in a small sauce pan.
  • Simmer on low 20 minutes, whisking periodically, especially the last 10 minutes.
  • Keep refrigerated.

LIGHTHOUSE INN LEGENDARY POTATOES ~ BLOG 366.340

Chef Leon “Wally” Walden worked at the Lighthouse Inn for 50 years. He was known for many dishes, but these potatoes in a rich cream sauce topped with golden crumbs were probably one of the most beloved “LEGENDARY” dishes and a local favorite. This recipe was adapted by an America’s Test Kitchen test cook by adding the baking soda to help keep the sauce from breaking. I added the onion powder and sliced onions. They remind me of half mashed and half scalloped – truly one of our family favorites.

LIGHTHOUSE INN (New London, Connecticut) LEGENDARY POTATOES (adapted from Chef Leon Walden)

Prep time 10 minutes
Simmer time 25 minutes
Bake time 20 minutes
Rest time 10 minutes
Total time 1 hour 5 minutes

3 cups half & half
2 1/2 pounds (3-4 potatoes) russet potatoes, peeled and cut into 1/2 inch pieces
1/2 small onion, sliced
1/8 teaspoon baking soda
2 1/4 teaspoons kosher salt
1/2 teaspoon onion powder
1 teaspoon FRESH ground black pepper
11 tablespoons butter
2 ounces FRESHLY ground Parmesan cheese
1 cup panko bread crumbs

  • Whisk together the half and half, baking soda, onion powder, 2 teaspoons of FRESH ground salt and pepper.
  • In a large pot or sauce pan combine 2 1/2 cups of the half & half, potatoes chunks, onion slices, baking soda, onion powder, 2 teaspoons of salt and pepper.
  • Bring to a boil over medium high heat, but immediately lower to a simmer.
  • Simmer for 20-25 minutes until tender. Stir often to avoid sticking and burning.
  • While potatoes are simmering, preheat oven to 375°.
  • Melt 1 tablespoon of butter in 9×13 baking dish. Brush butter up all 4 sides.
  • In a small bowl melt 4 tablespoons butter.
  • Add Parmesan cheese, Panko crumbs, pepper and remaining salt.
  • When potatoes are tender mix in remaining half & half, 6 tablespoons of butter, stirring gently until butter is melted.
  • Arrange potatoes in prepared baking dish.
  • Sprinkle panko mixture evenly over top.
  • Bake 15 to 20 minutes until potatoes are hot, bubbly and browned.
  • Remove potatoes from the oven and cool 10 minutes before serving.

NOTE:

  • Can easily be made in individual ramekins for more elegant presentation.
  • Works well with Gluten Free bread crumbs instead of Panko crumbs.

MEAT LOVERS SAVORY BREAD PUDDING ~ BLOG 366.338

This is a versatile recipe that can be dressed up or down. Change the cheese flavor, change the bread flavors, add seasonings that are special to your family, add or delete proteins…

MEAT LOVERS SAVORY BREAD PUDDING
6 LARGE eggs
2 1/2 cups WHOLE milk
1/2 cup heavy cream
1 1/2 tablespoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon ground sage
1/2 teaspoon thyme leaves
1/2 teaspoon celery salt
FRESH ground black pepper
12 cups cubed artisan bread
1 1/2 cups cubed ham steak
1/4 cup chopped onions
1 1/2 cups shredded Swiss cheese
1 1/2 cups sharp cheddar OR pepper jack cheese

  • Preheat oven to 350°.
  • Grease 13×9 baking dish.
  • In a LARGE bowl whisk together the milk, cream, eggs, mustard and seasonings until well blended.
  • Fold in bread cubes, 1 1/4 cup of each cheese, onions and meat. Set aside for 15 minutes to rest.
  • Gently toss bread mixture again and transfer to the prepared baking dish.
  • Top with remaining cheese.
  • Bake uncovered 45-55 minutes until casserole is puffed and center is clean when tested with a butter knife.
  • Rest 10 minutes before serving.

CHICKEN CHILES HOT DISH CASSEROLE ~ BLOG 366.334

This recipe is wonderful for a potluck, family gathering or church social. It’s completely versatile to changes in flavors. Dress it up, dress it down, spice it up… it’s all up to you and your family’s flavor profile. Grams used to call this a “HOT DISH” because of the frozen potatoes it called for in the recipe.

CHICKEN CHILES HOT DISH CASSEROLE

1 cup sour cream
1 cup half-n-half
1 cup chopped onion
4 ounce can green chiles, undrained
FRESH ground salt and black pepper
2 pound package frozen shredded hash brown potatoes
2 1/2 cups rotisserie chicken pieces
2 1/2 cups shredded cheddar cheese
FRESH chopped cilantro for garnish

  • Preheat oven to 350°.
  • In a large bowl combine the sour cream, onion and chiles.
  • Season with FRESH ground salt and black pepper to taste.
  • Fold in the frozen potatoes, chicken pieces and 2 cups of the cheese.
  • Pour the mixture into a greased 13×9 / 3 quart baking dish.
  • Bake 1 1/4 hours uncovered until golden brown.
  • Sprinkle with remaining cheese and return to oven 2-3 minutes JUST until it melts.
  • Serve with chopped cilantro for garnish.

NOTE: This makes a great after holiday meal. I often use cubed ham (after Easter) or turkey pieces (after Thanksgiving) and are a great substitution for the chicken.

CHICKEN ENCHILADA BAKE ~ BLOG 366.298

We love to buy the enchilada bake casserole at Costco for a crowd, but at $5.99 a pound it just isn’t feasible for just the 2 of us. It doesn’t freeze well in my opinion, so it is so much better to make it from scratch. It’s easy to make from scratch and just plain comforting.

CHICKEN ENCHILADA BAKE serves 8

SAUCE see notes
1 small yellow onion, diced
FRESH ground sea salt and black pepper
1 1/2 teaspoons cumin
2 teaspoons chili powder
1 tablespoon WONDRA flour
15 ounces tomato sauce
1 cup homemade chicken stock
2 cloves garlic, FINELY minced

  • Preheat your oven to 350°.
  • Spray a 9 by 13 inch baking dish with cooking spray and set aside.
  • Heat 1 tablespoon oil over medium heat in a large skillet.
  • Add diced onion and FRESH ground sea salt and black pepper.
  • Saute 5 minutes until the onion is translucent.
  • Add the garlic, sautéing 30 seconds more.
Sprinkle the chili powder and cumin on the onion.
  • Whisk in the flour.
  • Slowly whisk in chicken stock followed by the tomato sauce.
  • Bring to a simmer and cook 5 minutes or so, stirring occasionally.
  • Transfer the enchilada sauce to a blender and blend to make smooth if you’d like, but not absolutely necessary.
  • Pour 1/2 cup of sauce into the bottom of the prepared baking dish.
  • Pour 1/2 cup of enchilada sauce into the chicken mixture.


CASSEROLE
3 cups shredded rotisserie chicken
FRESH ground sea salt and black pepper
4.5 ounce can diced green chiles, drained
1/2 cup diced red and orange peppers
15 ounce can black beans, drained and rinsed
15 ounce can small pinto beans, drained and rinsed
1 can Green Giant Mexican corn, drained
12 corn tortillas, 6 inch
3 cups shredded Colby jack cheese, see notes

  • In a bowl mix together the shredded chicken, salt, black pepper, green chiles, black beans, pinto beans and corn.

  • Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.
  • Divide the chicken mixture in half.
  • Add half of it to the top the tortillas in the pan.
  • Top with 1 cup of cheese.

  • Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining chicken mixture.
  • Sprinkle with diced peppers.
  • Pour any remaining sauce over the casserole and top with 2 cups of shredded Colby jack cheese.

  • Bake uncovered for 25 minutes.
  • Uncover and bake 15 minutes more until cooked through and cheese is melted and bubbly.


NOTES:

  • You can replace this enchilada sauce recipe with two cups of store bought sauce.
  • Shred your own cheese whenever possible to avoid the preservatives added to store bought.