Category: CASSEROLES & SIDES

COOKING THURSDAY ~ TERIYAKI PINEAPPLE CHICKEN & RICE RICE STUFFED PEPPERS ~ BLOG 365.253D

The perfect combination of savory teriyaki flavor mixed with the sweet burst of pineapple makes a tangy savory flavor profile all nestled in flavorful peppers making it an all-in-one meal. This recipe is quick and delicious with a fun twist on the classic stuffed pepper. These can be prepared well in advance for making any weeknight meal quick, easy and flavorful.

TERIYAKI PINEAPPLE RICE STUFFED PEPPERS
adapted from GOURMET MARTHA 

4 large red, yellow or orange bell peppers, tops and seeds removed ~ save pepper tops
1 tablespoon avocado oil

  • Preheat the oven to 375°.
  • Place bell peppers cut side up in a baking dish.
  • Drizzle with oil and bake for 10 minutes, just to soften them slightly.

1 pound cooked chicken breast, shredded or diced (rotisserie chicken makes an easy short cut)
2 cups cooked rice, slightly cooled
1 cup canned pineapple tidbits, drained
1/2 cup teriyaki sauce
1/2 teaspoon garlic powder
1 small bunch green onions, sliced
reserved tops, FINELY chopped
FRESH black pepper, to taste

  • While the peppers are baking, combine the cooked chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, green onions, diced pepper tops and black pepper in a large bowl, mixing until everything is evenly coated and well combined.

1 cup shredded Monterey Jack or Mozzarella cheese, optional!!! We prefer them without it.
2 green onions, sliced, optional, for garnish
Sesame seeds, optional, for garnish

  • Remove the peppers from the oven and stuff with the chicken and rice mixture, pressing the filling down gently to pack it in well.
  • Sprinkle the tops of the stuffed peppers with shredded cheese.
  • Return the stuffed peppers to the oven and bake for another 30-45 minutes or until the cheese is melted, bubbly, and golden and the peppers are tender.
     
  • Remove the peppers from the oven and let them cool slightly.
  • Garnish with sliced green onions and sesame seeds, if desired.
  • Serve warm.

NOTES:

  • Go easy on using any salt as the teriyaki sauce is quite salty on its own.
  • I often prepare these in advance – to a point. Prepare them through the filling, cover and refrigerate until ready to bake. Bring to room temperature before baking. You may have to bake them 5-10 minutes longer to cook all the way through if they have been refrigerated.

COOKING THURSDAY ~ MEXICAN STREET CORN CHICKEN PASTA SALAD ~ BLOG 365.253C

MEXICAN STREET CORN CHICKEN PASTA SALAD adapted from LE  CREME DE LA CRUMB  serves 8

SALAD
3 cups baby spinach
2 cups shredded chicken, rotisserie chicken works well
3 cups cooked bowtie pasta noodles or campanelle noodle
2 ears FRESH corn
2 teaspoons avocado oil
FRESH ground sea salt and black pepper, to taste
2 avocados, sliced
½ cup black beans, drained and rinsed
1 bunch cilantro, chopped
½ red onion, thinly sliced
1 bunch green onions, sliced thin
½ cup crumbled cotija cheese
Lime wedges, for serving

  • Brush corn with oil and season with salt to taste. Grill over medium-high heat for 5-10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before using a sharp knife to cut kernels from the cobs. 

  • In a large bowl combine spinach, chicken, pasta, grilled corn, avocados, black beans, cilantro, onions, and cheese.

DRESSING

⅓ cup Duke’s mayo
1 teaspoon cayenne pepper
2-3 cloves garlic, FINELY minced
2 tablespoons freshly squeezed lime juice

  • In a small bowl, whisk together dressing ingredients and set aside. 

  • Pour dressing over the top over prepares salad and toss to combine.
  • Serve immediately


COOKING THURSDAY ~ CHICKEN VEGETABLE SHEPHERDS PIE ~ BLOG 365.246C

CHICKEN VEGETABLE SHEPHERDS PIE Serves 6 to 8
TOPPING
2 1⁄2 pounds rus­set pota­toes, peeled and cut into chunks
FRESH ground kosher salt
1⁄4 cup sour cream
5 tablespoons unsalted but­ter, sliced
1⁄4 cup WHOLE milk

  • In a large sauce­pan, com­bine pota­toes with enough cold salted water to cover by 1 inch.
  • Bring to boil over high heat.
  • Reduce heat to medium-low; sim­mer 20 minutes until pota­toes are tender.
  • Drain pota­toes and return them to sauce­pan.
  • Add sour cream, but­ter and milk. Mash well.
  • Sea­son to taste with salt.
  • Cover to keep warm; set aside.

FILLING
5 tablespoons unsalted but­ter
1 yel­low onion, chopped small
1 cel­ery rib, chopped
4 gar­lic cloves, finely minced
1⁄3 cup WONDRA flour
2 cups WHOLE milk
2 cups homemade chicken broth
1 tablespoon finely chopped FRESH lemon thyme
4 cups diced rotisserie chicken
3 cups frozen mixed peas and car­rots, thawed
1 teaspoon Worcester­shire sauce
Pinch cay­enne pep­per
FRESH ground sea salt and black pep­per
3 tablespoons freshly grated Par­mesan
2 tablespoons FRESH chopped pars­ley

  • Heat oven to 400°.
  • Lightly oil a 9″ x 13″ bak­ing dish.
  • Melt but­ter in another sauce­pan over medium.
  • Add onion, cel­ery and gar­lic, cooking and stir­ring often for 5-7 minutes until veget­ables are tender.
  • Whisk in flour. Cook 1 minute, stir­ring often.
  • Gradu­ally stir in milk and broth, then thyme.
  • Increase heat to high and bring to a boil, stir­ring often.
  • Reduce heat to medium-low and sim­mer, stir­ring often 3-5 minutes, until sauce is lightly thickened.
  • Stir in chicken, peas and car­rots, Worcester­shire and cay­enne.
  • Sea­son with salt and black pep­per to taste.
  • Spread filling in dish.
  • Spoon top­ping over filling and spread as evenly as pos­sible.
  • Sprinkle with Par­mi­gi­ano.
  • Bake 30-40 minutes until top is lightly browned and sauce is bub­bling.
  • Sprinkle with pars­ley and serve immediately.

COOKING THURSDAY ~ FRIED MAC & CHEESE BITES (copy cat Cheesecake Factory) ~ BLOG 365.239C

Fried Mac & Cheese Bites are a flavorful twist on the kid classic Kraft Mac & Cheese only made in adult flavors. It combines the gooey pasta with a crunchy breading to make one delectable bite!

Cheesecake Factory has a massive menu. You could literally eat something entirely different every visit and probably not repeat yourself for months. Yet, I have favorites that I get almost all the time. This recipe is one of those and now that I have perfected them at home I’m free to try something new on the menu 🙂

FRIED MAC & CHEESE BITES (copy cat Cheesecake Factory)

1 pound Elbow Macaroni
1/2 cup butter
1/2 cup Wondra Flour
3 cups WHOLE milk
1 cup heavy cream
2 cups shredded SHARP cheddar cheese
1 cup seasoned bread crumbs
FRESH ground sea salt and black pepper, to taste

  • Prepare the elbow macaroni in a large pot of salted water for 7 minutes or until just tender.
  • Drain and set aside.
  • In a saucepan, melt the butter over medium heat.
  • Whisk in the flour until that mixture is smooth and has turned golden.
  • Slowly add milk and heavy cream, stirring until it thickens.
  • Mix in cheese, salt and pepper, to taste until the cheese is melted and everything is combined.
  • Fold in the macaroni until evenly coated.
  • Refrigerating before shaping not only makes it easier to handle it helps the bites hold their shape throughout the next steps.  
  • LET IT COOL COMPLETELY!! This step before shaping the bites is a crucial step!!!!

 

  • Using clean or gloved hands, roll the prepared mac and cheese into large 2-inch balls.
  • Place balls onto a baking sheet lined with parchment paper.

  • Place the baking sheet in the freezer for 1 hour to allow them to set and firm up. Making sure the balls are really firm and “solid” will help them hold their shape during frying.

1/2 cup all-purpose flour
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon paprika
3 LARGE eggs, beaten
1 1/2 cups CRUSHED panko breadcrumbs

  • In a shallow dish, whisk together the flour, salt, pepper and paprika until well combined.
  • In another shallow dish, add the beaten eggs.
  • In a third shallow dish, place the panko breadcrumbs.
  • Remove the mac and cheese balls from the freezer. Reshaping as needed into balls.
  • Dredge each mac and cheese ball into the flour mixture, shaking off any excess.
  • Dip the floured mac and cheese ball into the beaten eggs, ensuring it is completely coated.
  • Press the coated mac and cheese ball into the panko breadcrumbs, gently pressing to ensure it is fully covered. Repeat this process for all the mac and cheese balls.
  • Once breaded, place the mac and cheese balls back onto the baking sheet and return them to the freezer for an additional 30 minutes. This will help the coating set and adhere better during frying.

Oil, for frying
Marinara sauce, for serving
Chopped fresh parsley, for garnish, optional
Shredded Parmesan cheese, for garnish, optional

  • Heat vegetable oil in a deep fryer or large pot to 360°.
  • Fry the mac and cheese balls in SMALL batches (DO NOT CROWD THE PAN) 5-7 minutes, or until they turn golden brown and crispy. Move them around frequently while frying to ensure even cooking.

  • Once fried, use a slotted spoon or tongs to remove the mac and cheese balls from the oil and transfer them to a paper towel-lined platter to drain excess grease.
  • Serve the mac and cheese balls hot with marinara sauce for dipping.
  • Garnish with chopped fresh parsley and shredded Parmesan cheese.
  • Serve immediately after frying while they are still hot and crispy!

NOTE: Don’t be afraid to change up your breading seasonings or even your cheese flavors, but remember that cheddar cheeses hold together better when frying so you don’t have a super gooey mess.

ORANGE CRANBERRY ONION RICE ~ BLOG 365.218D

ORANGE CRANBERRY ONION RICE
2 1/2 cups homemade chicken broth
1/2 cup wild rice
1/2 cup brown rice
1 LARGE Vidalia onion, cut into wedges
1 orange, peeled and segmented
2 teaspoons brown sugar
3 tablespoons butter
1/2 cup craisins

  • Bring broth to a SLOW boil in a large saucepan.
  • Add the wild rice, reduce the heat, cover and simmer 10 minutes.
  • Add the brown rice, cover and simmer 45 minutes more until rice is tender and liquid is absorbed.
  • Melt butter in a large skillet over medium heat.
  • Add onions and brown sugar until golden brown. Stir frequently.
  • Add cranberries and orange pieces, heat through and serve immediately.
     

COOKING THURSDAY ~ NUTTY BROCCOLI GRATINS ~ BLOG 365.211D

NUTTY BROCCOLI GRATINS

2 sweet Italian sausage links, casings removed
1 1/2 cups WHOLE milk
1.6 ounce package KNORR garlic & herb sauce mix
2 green onions, chopped
1 tablespoon butter
4 ounces shredded sharp cheddar cheese
1 LARGE egg beaten, lightly beaten
1 1/2-2 cups broccoli florets, blanched and drained well
1/2 cup beech mushrooms
1/3 cup chopped walnuts or hazelnuts

  • Heat oven to 325°.
  • Oil ramekins and set aside.
  • In a large skillet coated with avocado oil, brown sausage until crumbled and cooked through. Add mushrooms during the last 3-5 minutes.
  • In a medium saucepan whisk together butter, milk and sauce mix over medium heat. Bring to a SLOW boil.
  • Reduce heat to low and simmer until thickened.
  • Remove from heat.
  • Add egg and cheese, whisking until smooth.
  • Divide sausage, mushrooms and broccoli between ramekins or baking dish.
  • Pour sauce over top.
  • Top with nuts.
  • Bake 25 minutes until bubbly.

COOKING THURSDAY ~ CHEESY TOMATO BASIL BAKED ORZO ~ BLOG 365.211A

This comforting and cozy side dish is also versatile and delicious. The tomato and basil flavors blend with the tender orzo and lots of Parmesan. Add some rotisserie chicken, mini meatballs or shrimp to make it a one dish meal. It’s a simple, but hearty meal that I often serve with my Meatball Parmigiana.

CHEESY TOMATO BASIL BAKED ORZO serves 4-6

3 tablespoons unsalted butter
2 cloves garlic, FINELY minced
16 ounces uncooked orzo
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH and FINELY chopped basil
2 cups homemade beef or chicken bone stock
1 cup marinara sauce
1 1/2 cups grated mozzarella or Italian blend cheeses
Parmesan cheese, for garnish
Crushed red pepper, for garnish
FRESH chopped basil, for garnish

  • Preheat oven to 375°.
  • Melt butter in an oven safe skillet.
  • Stir in orzo and garlic with the basil and FRESH ground salt and pepper. Cook, stirring often to toast orzo.
  • Add 1 1/2 cups of the chicken stock and the marinara sauce, stirring well.
  • Place the skillet in the oven for 12-15 minutes until MOST of the liquid is absorbed.
  • Add the remaining stock and 1 cup of the cheese, stirring to mix in.
  • Sprinkle remaining cheese on top and return to the oven for 10 minutes more.

COOKING THURSDAY ~ CHICKEN CORDON BLEU SCALLOPED POTATOES ~ BLOG 365.197A

Upgrade this classic potato side dish with the flavors of a decadent chicken cordon bleu creating a creamy and cheesy comfort dish.

CHICKEN CORDON BLEU SCALLOPED POTATOES serves 8

1 tablespoon butter
2 skinless, boneless chicken breasts
6 ounces cooked tavern ham (see notes)
3 pounds gold potatoes washed well
2 LARGE shallots, diced
10 ounces Mozzarella/Provolone shredded cheese mix
2 cups heavy whipping cream
1/4 cup sour cream
2 teaspoons chopped thyme (FRESH if you have it)
2 teaspoon Dijon mustard
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Grease a 13×9 baking pan.
  • Heat butter in non-stick skillet.
  • Cook chicken breast over medium heat until cooked through. Set aside to cool slightly.
  • In the same pan add the shallots and quickly sear to brown.
  • Whisk together the sour cream, heavy cream, thyme, mustard and FRESH ground sea salt and black pepper. Set aside.
  • Dice ham and chicken and set it aside.
  • Slice potatoes thinly. A mandolin will make quick work and even slices.
  • Spread a thin layer of the cream sauce on the bottom of the baking dish and start layering a third of the potatoes. Don’t stack the potatoes but rather overlap a little bit if you have to.
  • Spread half of the diced chicken and diced ham over potatoes, evenly.
  • Spread a third of cheese mix over the the meat.
  • Sprinkle some salt on top.
  • Drizzle some cream mixture over the cheese.
  • Repeat the second and third layers ending with cheese.
  • Tent with foil and bake for 60 minutes or so until potatoes are for tender, turning half way through. Remove foil at the 45 minute mark.

NOTES:

  • Use leftover holiday ham (I like a nice tender country tavern style ham). This recipe can also be made with ALL ham or ALL chicken with great success. Bacon also substitutes well in a pinch. Be sure to dice it and cook it until it crumbles.
  • In a pinch shredded or diced Ore ida potatoes work well also.
  • You can also substitute sharper cheeses for a flavor change.

COOKING THURSDAY ~ FRENCH ONION POTATOES AU GRATIN ~ BLOG 365.183B

FRENCH ONION POTATOES AU GRATIN

4 tablespoons butter
2 LARGE Vidalia onions, halved and sliced thin
Pinch sugar
3 LARGE russet potatoes; peeled, halved and sliced 1/4 inch thick
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped lemon thyme
1/4 cup cream sherry
1/2 cup homemade bone broth, chicken or beef
3 tablespoons WONDRA flour
1 cup heavy cream
1 cup WHOLE milk
Several grinds of FRESH ground nutmeg
6 ounces FRESH grated Gruyere cheese
6 ounces FRESH grated Sharp cheddar cheese
1/4 cup FRESH grated Parmesan cheese

  • Preheat oven to 375°.
  • Oil a deep 9×9 baking dish.
  • In a large skillet over medium-high heat melt 2 tablespoons of the butter.
  • Add onions, sprinkling with pinch sugar, FRESH ground salt and pepper.
  • Cook, stirring occasionally for 20-30 minutes until onions are caramelized.
  • Add cream sherry, broth and thyme, stirring and simmering 15 minutes more until liquid is absorbed and onions are completely caramelized.
  • In another pan melt remaining butter.
  • Add flour and stir to a roux.
  • Add milk and heavy cream, whisking to blend well.
  • Add nutmeg, stirring to combine.
  • Fold in onions, stirring to combine.
  • In a large bowl gently combine sliced potatoes and most of the cheese. Reserve 1 cup for topping.
  • Pour onions over cheese and potatoes, folding together until well blended.
  • Arrange in prepared baking dish.
  • Top with remaining cheese.
  • Bake covered 25 minutes.
  • Uncover and bake 30 minutes more until potatoes are tender and cheese is brown and crisp.

COOKING THURSDAY ~ HAM & RICE SKILLET ~ BLOG 365.155B

HAM & RICE SKILLET serves 4

1 tablespoon avocado oil
1/4 cup diced sweet white onion
2 cloves garlic, FINELY minced
1 small red pepper, small diced, optional
3/4 cup uncooked long-grain rice
1 1/2 cups homemade chicken broth
1 1/2 cups small diced country ham
1 cup shredded sharp cheddar cheese
2 green onions, sliced

  • In a deep saute’ pan, heat the oil over medium heat.
  • Add the sweet onion and garlic, sautéing until onion is soft.
Add the rice, chicken broth, and ham, stirring to combine.
  • Bring mixture to a boil, then lower to a simmer.
  • Cover and slowly simmer for 20 to 25 minutes or until liquid is absorbed and rice is tender.
  • Stir in half of the cheddar cheese and then sprinkle the rest on top.
  • Re-cover pan to melt the cheese.
  • Sprinkle with green onions.

COOKING THURSDAY ~ BBQ MAC & CHEESE ~ BLOG 365.141C

This year’s BBQ competition for the DIGG’S Mercy Children’s Foundation had us coming up with more new recipes. This year I entered my BBQ Baked Beans, Smoked BBQ Cheesecake and BBQ MAC & CHEESE.

BBQ MAC & CHEESE
1/4 cup + 1 1/2 teaspoons kosher salt, divided
2 1/2 cups WHOLE milk
12 ounce can Jalapeño condensed milk
6 tablespoons butter, cut into pieces
6 tablespoons WONDRA flour
1 pound pasta (such as elbow, penne, cavatappi, or rotini)
2 cups shredded Sharp Cheddar cheese
2 cups shredded Fontina or Havarti cheese
1 teaspoon hot sauce (Tabasco or Frank’s Original)
1/2 teaspoon FRESH ground black pepper
1 1/2 cups crumbled cornbread
1 tablespoon melted butter
1/2 cup chopped green onions
1/2 cup barbecue sauce of choice

  • Spray baking dish with non-stick spray and set aside.
  • Bring 1/4 cup salt and 4 quarts of water to a boil in a large covered Dutch oven over high heat.
  • Add pasta to boiling water, cooking 8 minutes.
  • Microwave milk in a microwave safe glass measuring cup covered with plastic wrap on HIGH 3 minutes.
  • Melt butter in a large skillet over medium heat.
  • Whisk in flour, cooking 1-2 minutes until golden.
  • Slowly whisk in hot milk; bring to a SLOW boil, cooking 2-3 minutes until thickened. Remove from heat and whisk in cheeses, most of the BBQ sauce, hot sauce, remaining salt and pepper.
  • Toss together cornbread and melted butter. Set aside
  • Drain pasta.
  • Fold pasta into cheese sauce.
  • Pour pasta mixture into baking dish.
  • Sprinkle cornbread mixture over top.
  • Sprinkle green onions over cornbread mixture.
  • Broil 1 to 2 minutes or until breadcrumbs are golden brown.
  • Drizzle with remaining barbecue sauce.
  • Serve immediately.

NOTES: You can make this dish up to 3 days in advance. Bake at 325° until heated throughout and then broil.



COOKING THURSDAY ~ COUNTRY POTATOES aka COWBOY POTATOES ~ BLOG 365.92C

Crispy, golden, seasoned potatoes with ooey, gooey cheddar cheese, smoky bacon, homemade BBQ sauce and a sprinkle of green onions will leave you craving more! Tangy pickled jalapeños are optional, but mandatory according to hubby.

One of the BIG keys to the success of this recipe is cooking the potatoes twice! Boiling the potatoes first ensures they are cooked tender. Then, the you sauté them in a hot skillet it gives you those beautifully golden brown, crispy bits that help make these potatoes so ridiculously delicious. For the best flavor. DO NOT SKIP this 2 step process.

COUNTRY POTATOES aka COWBOY POTATOES

2 pounds Yukon gold potatoes, cut into 1-inch pieces (red potatoes work well also)
2 teaspoons kosher salt for boiling water
4 slices bacon, chopped
1-2 tablespoons avocado oil or butter
1 red bell pepper, chopped small
1 red onion, chopped small
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
Pinch celery salt
1/2 cup your favorite barbecue sauce

1 cup shredded cheddar cheese, optional
1/4 cup sliced pickled jalapeños or Bloody Mary pickles, optional
2-3 green onions, chopped
Sour cream, for serving, optional

  • Place the potatoes in a medium saucepan and add enough water to cover them by about an inch.
  • Add a generous pinch of salt and bring to a boil over medium-high heat.
  • Reduce the heat to medium and simmer for 5 minutes JUST until they can be poked with some resistance.
  • Drain the potatoes well.

 

  • In a large cast-iron skillet, cook the bacon 5-7 minutes over medium heat, stirring frequently, until crisp.
  • Use a slotted spoon to remove the bacon to a paper towels. DO NOT DISCARD pan drippings.
  • Add the oil, bell pepper and onion to the skillet, cooking 3-5 minutes over medium heat, stirring often, until the vegetables start to soften.
  • Add the potatoes, chili powder, cumin, garlic powder, black pepper and season to taste with FRESH ground sea salt and black pepper.
  • Stir to mix well.
  • Cook, turning and flipping the potatoes occasionally 8-20 minutes or until golden brown, crisp, and cooked through.
  • Drizzle with BBQ sauce.
  • Sprinkle with the cheese, bacon, green onions and jalapeños if desired.
  • Serve with sour cream.