Category: CASSEROLES & SIDES

CREAMY CHICKEN, STUFFING & GREEN BEAN CASSEROLE – SLOW COOKER

CREAMY CHICKEN, STUFFING & GREEN BEAN CASSEROLE – SLOW COOKER
3 pounds boneless, skinless chicken breasts or tenders
FRESH ground sea salt and black pepper
3/4 cup sour cream
1 can cream of chicken soup
1/2 cup chicken broth
6 ounce box STOVE TOP stuffing mix
10 ounce package frozen green beans

  • Spray the crock insert with non-stick cooking spray.
  • Generously season chicken pieces on all sides.
  • Lay chicken pieces (in a single layer if possible) in prepared crock.
  • Arrange stuffing mix in an even layer on top of chicken pieces.
  • Whisk together the chicken soup, chicken broth and sour cream together until combined.
  • Pour soup mixture over stuffing evenly.
  • Arrange green beans on top.
  • Cover and cook on low 3-3 1/2 hours. If using tenders check on it around 2 1/2 hours.

LEMON ARTICHOKE CHICKEN & RICE

LEMON ARTICHOKE CHICKEN & RICE
4 LARGE boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE lemon, sliced thin
1 Vidalia onion, chopped
3-4 cloves garlic, FINELY minced
3 cups chicken broth
Juice of 1 LARGE lemon
1 1/2 cups long grain rice
2 tablespoons FRESH chopped Oregano
FRESH ground sea salt and black pepper
14 ounces artichokes, drained and chopped

  • Preheat oven to 350°.
  • Season chicken breasts with FRESH ground salt and pepper.
  • Heat butter and oil in large cast iron skillet over medium heat.
  • Add lemon slices, cooking 2-3 minutes, turning frequently until browned.  Remove from pan.
  • Add chicken and quickly sear each side 1-2 minutes. Remove from pan.
  • Add onion to skillet and saute 2-3 minutes until soft.
  • Stir in rice, garlic and Oregano, blending well.
  • Add broth, lemon juice and generously season with FRESH ground salt and pepper, sauteing for 5 minutes over low heat.
  • Remove from heat and fold in artichokes.
  • Nestle chicken breasts in rice mixture.
  • Bake, covered, 35-40 minutes until rice is tender.
  • Remove from oven and let stand covered for 10 minutes before serving.

NOTES:  Chicken and rice can be made separately without baking time if you are in a hurry!

CHILI STUFFED BREAD

ACTIVE PREP TIME: 15 minutes
COOK TIME: 25-30 minutes
TOTAL TIME START to FINISH: 45 minutes
SERVES: 4-6 depending on appetites
WHY I’LL MAKE IT AGAIN: This is a comfort food perfect for ANY Fall evening!  It’s a quick cinch to make on a weeknight too.
NOTES: Don’t over stuff your bread (like I obviously did 😀 )

CHILI STUFFED BREAD
3/4 pound ground beef
1-2 cloves garlic, FINELY minced
2 teaspoons ancho chile pepper
FRESH ground sea salt and black pepper
1 can ROTEL tomatoes ORIGINAL, drained WELL
1 can SHOEPEG corn, drained WELL
1 tablespoon GREEN Tabasco sauce
1 tube Pillsbury PIZZA dough
1 egg, beaten
1/2 cup shredded Jack cheese
1/4 cup shredded cheddar cheese

  • Preheat oven to 400°.
  • Line 9 1/2 x 5 loaf pan with foil. Leave a couple inches hanging over on ALL sides to use as handles to remove the bread at the end.
  • Lightly spray the foil with non-stick cooking spray. Set aside.
  • Lightly spray a large skillet with non-stick cooking spray.
  • Add ground beef, onions, garlic, ancho chile powder, salt and pepper. Cook until beef is browned and everything is well incorporated.
  • Add tomatoes and corn, stirring well.
  • Stir in the Tabasco sauce and half of each cheese.
  • Cool slightly.
  • Unroll dough and form into an 8×14 rectangle.
  • Cut a 4 inch section off the short end so you have a 4×8 section and a 10×8 section.
  • Fit the large section into the loaf pan, GENTLY stretching the dough into the loaf pan so the dough goes up the sides.
  • Add cooled meat filling.
  • Top with half of the remaining cheeses.
  • Roll reserved dough into an 11 inch long piece.
  • Cut crosswise into 14 pieces.
  • Arrange cut pieces into an overlapping basket weave pattern over the top of the meat mixture, sealing the edges.
  • Brush with the egg.
  • Top with remaining cheeses.
  • Bake 25 minutes.

BACON ROASTED POTATOES ~ AIR FRIED

BACON ROASTED POTATOES
1 1/2 pounds small new potatoes, halved
1 tablespoon avocado oil
5 sprigs thyme, leaves removed from one sprig and reserved
FRESH ground sea salt and black pepper
3 slices bacon, diced and cooked crumbly
3 shallots, cut into wedges
2 tablespoons champagne vinegar

  • Preheat oven to 400°.
  • In a large bowl toss the potatoes and thyme with the oil.
  • Generously season with FRESH ground sea salt and black pepper.
  • Add to fryer basket on top of baking sheet.
  • Bake 30 minutes until potatoes are JUST tender.
  • Add shallot wedges and crumbled bacon pieces, tossing to combine.
  • Bake another 15 minutes until golden and cooked through.
  • Whisk together the vinegar, reserved thyme leaves and any juices from the baking sheet.
  • Toss vinegar mixture with potatoes and shallots.

ARTICHOKE PARMESAN SQUARES

ARTICHOKE PARMESAN SQUARES
1/2 package MRS. GRASS vegetable soup mix (save the other half for next time)
1/2 cup mayonnaise
1/2 cup sour cream
1 package Pillsbury Crescent GRAND size
5 ounces frozen spinach, thawed and drained WELL
12-14 ounces artichoke hearts, drained and chopped small
8 ounce can water chestnuts, chopped
3 ounces Monterey jack cheese, shredded
2-3 cloves garlic, minced
1/2 cup grated Parmesan cheese

  • Preheat oven to 375°.
  • Whisk together the mayonnaise, sour cream and soup mix. Set Aside.
  • Lightly spray 9×13 baking dish with non-stick cooking spray.
  • Roll out and arrange crescent rolls in baking dish, sealing perforations and pushing rolls slightly up the sides.
  • Bake 10-12 minutes until golden.
  • Add spinach. artichokes, water chestnuts, garlic and Jack cheese to the soup mixture, blending well.
  • Spread on top of the crescent rolls.
  • Sprinkle with Parmesan cheese.
  • Bake another 10-12 minutes until heated through and turning golden.
  • Cut into 2 inch squares and serve.

HORSEY GARLIC MAC & CHEESE

HORSEY GARLIC MAC & CHEESE
5 slices bacon, cooked crisp and FINELY crumbled
1 1/2 + 2 tablespoons butter
1/8 cup WONDRA flour
5 ounce can evaporated milk
3/4 cup 2% milk
3/4 cup heavy cream
3/4 cup grated Monterey Jack cheese
3/4 cup grated Vampire Slayer (Garlic) cheese**
3/4 cup grated Horseradish cheese**
1/2 pound elbow macaroni, prepared per package instructions
2 teaspoons FRESH ground thyme
FRESH ground sea salt and black pepper
1/3 cup Panko bread crumbs

  • Preheat oven to 350°.
  • Spray 8×8 baking dish with non-stick cooking spray.
  • Add 1 1/2 tablespoons butter to dutch oven and melt.
  • Whisk in flour until golden.
  • Season with FRESH ground sea salt and black pepper.
  • Add evaporated milk, 2% milk and heavy cream, whisking 5 minutes until slightly thickened.
  • Add cheeses, stirring until smooth.
  • Add macaroni and thyme, blending well.
  • Spread into baking dish.
  • Bake 20 minutes.
  • Heat 2 tablespoons butter in skillet over medium heat.
  • Add Panko crumbs and stir 5 minutes until crisp and butter is well absorbed.
  • Stir in bacon pieces.
  • Sprinkle bread crumb bacon mixture over macaroni and cheese.
  • Return to oven 5-10 minutes baking until golden and bubbly.

**NOTE: I’m sure many creameries make similar flavors, but these specifically come from FACE ROCK Creamery along the Oregon coast and have a tremendous flavor! My theory is that the cool ocean breezes make happier cows that produce better milk for tastier cheese 😀 The bacon never hurts either. 😀

SHEET PAN SCALLOPED POTATOES ala VALERIE BERTINELLI

SHEET PAN SCALLOPED POTATOES ala VALERIE BERTINELLI
2 tablespoons unsalted butter
1 large VIDALIA onion, THINLY sliced
2 to 3 cloves garlic, minced
3 1/4 pounds medium Yukon Gold potatoes (6 to 7 potatoes), cut into 1/8-inch rounds
FRESH ground sea salt and black pepper
1 1/2 cups grated Fontina cheese – about 8 ounces
1 cup grated Parmesan – about 5 ounces
2 cups heavy cream
2 tablespoons finely chopped fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon lemon zest

  • Preheat the oven to 450 degrees F.
  • Spray a LARGE 18X13, rimmed baking sheet with non-stick cooking spray.
  • Melt the butter in a large sauté pan over medium heat.
  • Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
  • Layer half of the potatoes, shingle style in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered.
  • Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan.
  • Spread the caramelized onions evenly over the top.
  • Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
  • Turn the heat to medium under the sauté pan.
  • Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a SLOW simmer.
  • Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining Fontina and Parmesan.
  • Cover the baking sheet with foil and bake for 15 minutes.
  • Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes.
  • Let the cool for 15 minutes before serving.

BUTTERNUT SQUASH, BACON and APPLE HOT DISH

This is a Molly Yeh recipe from Girl Meets Farm. I normally love her recipes and experimenting with new things, but this one needed some serious tweaking to make it right.

BUTTERNUT SQUASH, BACON and APPLE HOT DISH
FILLING
3/4 pound thick-cut bacon
2 large purple onions, chunky thin wedges
2 pounds 1 small butternut squash, seeded, peeled and chopped into small 1/2-inch cubes
6 sprigs fresh thyme, stems removed
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1/8 cup white wine
1/2 cup vegetable broth
2 3 large Honey Crisp Granny Smith apples, chopped into 1/2-inch cubes

  • In a LARGE cast iron skillet cook bacon until crisp. Remove to paper toweling for draining.
  • Drain half the bacon grease from the skillet, leaving just enough to coat the skillet.
  • Add the onions and turn the heat to medium-high. Saute until soft, about 10 minutes.
  • Add the squash, thyme, some salt, a few turns of pepper and a few pinches of crushed red pepper, stirring occasionally, about 8-10 more minutes.
  • Add the wine and broth.
  • Roughly chop the bacon and add it to the skillet along with the apples.
  • Bring the mixture to a SLOW boil, then reduce the heat to low and simmer for 10-15 minutes, while you make the biscuits.

BISCUITS
2 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
14 tablespoons unsalted butter, cold and cubed
1/4 cup heavy cream
1 large egg, lightly beaten
FRESHLY ground black pepper

  • Preheat the oven to 425°.
  • Whisk together the flour, baking powder and salt in a bowl.
  • Add the butter and, using a food processor, pastry cutter or your hands, incorporate the butter until the mixture is the consistency of raw oatmeal.
  • Mix in the cream until the mixture comes together to form a dough.
  • Turn it out onto a floured work surface, pat it out to 3/4-inch thick and then cut out round biscuits, re-rolling scraps as needed.
  • Turn off the heat before dotting the top of the skillet with the biscuits.
  • Brush the biscuits with the beaten egg and top with black pepper.
  • Bake until the biscuits are golden brown, cooked through and flaky, about 25 minutes.
  • Remove from oven and serve right from the skillet!

NOTE: 

  • NEXT TIME I will change the apples to Granny Smiths and add an extra apple and decrease the squash.  Hubby wants me to trade the squash altogether for potatoes or Brussels sprouts.
  • This recipe also works well with “cheater” biscuits from the dairy case 😀

SNAPPER WRAPPER CASSEROLE

Snapper wrappers are a recipe I made several years back (2014) and vowed to turn into a casserole.  Well, I’ve finally done it 😀

SNAPPER WRAPPER CASSEROLE Serves 4-6
1 pound lump crab meat, drained or KRAB from the meat department works great too
4 skinned red snapper fillets or any white fish of your choice
3-4 FINELY chopped green onions

FRESH ground sea salt and black pepper
1 teaspoon ground red pepper
1 teaspoon lemon pepper
2 cloves garlic, FINELY minced
2 LARGE lemons, 1 juiced, 1 sliced into wedges for serving
1 tablespoon white wine
1/4 cup butter, melted

  • Preheat oven to 400˚.
  • Pick crab meat, removing any bits of shell or FINELY chop the KRAB.
  • Whisk together the melted butter, lemon juice, wine, garlic and red pepper in shallow dish.
  • Generously season the fish fillets with the FRESH ground sea salt and black pepper.
  • Combine the Crab with the green onions.
  • Dredge the fish fillets in the butter mixture
  • Arrange one-third of the fish fillets in the bottom of an 8×8 baking dish.
  • Top with about 1/3 cup crab meat.
  • Repeat layers.
  • Drizzle remaining dredge liquid over top layer.
  • Bake uncovered for 16-18 minutes or fish flakes when tested with a fork.
  • Spoon any pan drippings over top before serving.
  • Serve with lemon wedges.

CHEESY TACO PASTA

CHEESY TACO PASTA serves 6-8
1/2 pound large shells pasta
1 pound ground beef
1 package Taco Bell ORIGINAL seasoning packet
3/4 cup water
1 cup jarred salsa
1 cup shredded cheddar cheese

  • Cook the shelled pasta according to the directions on the box and drain WELL.
  • Add the ground beef to the pan and brown well.
  • Drain the fat.
  • Add the taco seasoning and water, stirring and cooking until water is evaporated.
  • Add the pasta, salsa and cheese.
  • Stir to combine.
  • Garnish with chopped green onions, chopped olives and/or peppers.
  • Serve immediately, with crunchy tortilla chips or Fritos.   I also like to use taco shell bowls.

SCALLOPED POTATO TURNIP GRATIN

SCALLOPED POTATO TURNIP GRATIN
4 tablespoons butter
2 green onions, sliced thin
1/4 cup WONDRA flour
1 pound turnips, peeled and thinly sliced
1 pound YUKON gold potatoes, thinly sliced
2 1/2 cups heavy whipping cream
FRESH ground sea salt and black pepper
1 tablespoon chopped FRESH thyme
1 tablespoon chopped FRESH oregano
1/3 cup chopped Italian Parsley
2 cloves garlic, minced
1/2 cup FRESH grated Parmesan cheese

  • Preheat oven to 350°.
  • LIGHTLY spray sheet pan with non-stick cooking spray.
  • Alternately layer turnip and potato slices.
  • Generously sprinkle with FRESH ground sea salt and black pepper.
  • Repeat with a second layer and sprinkle again with FRESH ground sea salt and black pepper.
  • In a skillet melt the butter.
  • Add the green onions and saute 30 seconds.
  • Whisk in flour until smooth.
  • Add garlic, thyme, oregano, parsley and heavy whipping cream, cooking until thickened.
  • Pour sauce over potatoes and turnip, smoothing evenly.
  • Top with Parmesan cheese.
  • Bake 25-30 minutes until cooked through and golden.

SLOPPY JOE CORNBREAD CASSEROLE

SLOPPY JOE CORNBREAD CASSEROLE Serves 10-12
This recipe is sweet, yet tangy and pleases everyone.  It’s also good in ANY season and super simple to throw together!

1 box JIFFY corn muffin mix
1/2 + 3/4 cup shredded cheddar cheese
1/3 cup WHOLE milk
1 LARGE egg
1 small can green chiles, WELL drained
14.75 ounces cream-style corn 1 can
24 ounce can sloppy joe sauce or homemade, divided
1 pound ground beef
1 tablespoon butter
1/2 sweet onion, diced
Grated Cotija cheese
1/4 cup diced green onions
sour cream dollops

  • Heat the oven to 400°.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • In a medium sized bowl, add the cornbread mix, 1/2 cup cheddar cheese, milk, egg, green chiles and canned corn stirring until combined.
  • Pour into the prepared baking dish and bake for 15 minutes or until just set.
  • Heat butter in large skillet and add onion and pepper, sauteing until soft.
  • Add the ground beef to the skillet and cook through.
  • Drain the fat.
  • Add all but 1/2 cup of the sloppy joe sauce to the pan with the meat to warm.
  • Remove the cornbread from the oven and use a fork to prick holes over the cornbread.
  • Pour the remaining sloppy joe sauce over the cornbread.
  • Spoon the meat sauce over the baked cornbread and top with 3/4 cup cheddar cheese.
  • Return to the oven for 15 minutes.
  • Top with the green onions, cotija cheese and a dollop of sour cream before serving.