Category: CASSEROLES & SIDES

SHEPHERD’S PIE ~ ITALIAN STYLE

Recipe adapted from “One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond” by Valerie Bertinelli

SHEPHERDS PIE
3 cloves garlic, minced
2 small sweet mini red peppers
1 carrot, finely chopped
1 rib celery, finely chopped
1 yellow onion, finely chopped (I have also used a shallot or a shallot and part of a red onion)
1 tablespoon avocado oil
1/2 pound ground lamb
1/2 pound ground pork
2 teaspoons dry mustard
Kosher salt
freshly ground black pepper
3 tablespoons tomato paste
2 teaspoons ground fennel seeds
1/2 cup tomato puree
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh sage
2 pounds russet potatoes, peeled and cut into equal size pieces
1/2 cup whole milk
4 tablespoons unsalted butter

  • Preheat the oven to 375˚.
  • Chop the carrot, celery and onion into like size pieces.
  • Heat oil in large skillet over medium-high heat.
  • Combine the garlic, bay leaf, carrot, celery, onion in the oil and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes.
  • Push the vegetables to the perimeter of the pan and add the lamb.
  • Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over.
  • Sprinkle with the mustard, 1 teaspoon of the salt and some pepper, stirring until fragrant, about 1 minute, then add the tomato paste, fennel seeds and tomato puree and stirring again to blend.
  • Cook for 1 minute more. Turn off the heat and stir in the mint and sage.
  • Remove the bay leaf.
  • Add the potatoes to a saucepan and cover by 2 inches of salted water.
  • Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes.
  • Reserve 1/2 cup of the cooking water and drain the potatoes.
  • In the same pot, combine the milk, butter, and 1/3 cup of the cooking water and stir together over high heat. Bring to a boil.
  • Work the potatoes through a ricer, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy.
  • Taste and season with salt and pepper to taste.
  • Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom.
  • Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes.
  • Bake until the topping turns golden, about 30 minutes.

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MEAT LOVER’S PIZZA MAC & CHEESE

I found A recipe for Pepperoni Pizza Mac & Cheese in the recent issue of Cuisine at Home. It was NOT what we had hoped it would be (though it was good)  so we made a few changes to help it be the GREAT recipe we thought it was going to be originally.

MEAT LOVER’S PIZZA MAC & CHEESE
2 cups dry penne pasta
3 oz. package pepperoni
2 mild Italian Sausages, skins removed
1 cup rotisserie chicken pieces
2 tablespoons olive oil
1 small red pepper, diced
1/2 cup diced onion
3 cloves garlic, minced
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1/3 cup Wondra flour
3 1/2 cups whole milk
3 cups grated Provolone cheese
2 cups grated EXTRA sharp white cheddar cheese
1/2 cup grated Mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup of your favorite Marinara sauce

  • Preheat oven to 400˚.
  • Prepare pasta per package directions. Drain.
  • Set aside several pieces of pepperoni for the top. Mince the remaining pieces of pepperoni.
  • In a large deep oven proof skillet heat the oil over a medium high heat.
  • Brown the sausage and minced pepperoni. Remove meats to a paper towel lined plate to absorb the grease.
  • Reserve 1/4 cup of the drippings.
  • Sweat the bell pepper, garlic, onion, oregano and red pepper flakes in the drippings until softened.
  • Increase the heat and whisk in the flour until vegetables are well coated.
  • Whisk in milk, stirring until smooth. Bring to a boil, stirring constantly. Reduce heat to low and gradually add Provolone, Cheddar and Parmesan cheeses whisking until smooth.
  • Fold in Pepperoni, Sausage and Chicken pieces until well coated.
  • Fold in Pasta.
  • Top with reserved Pepperoni pieces and Mozzarella cheese.
  • Bake 20 minutes until bubbly.
  • Let rest 10 minutes before serving.

5 CHEESE GOURMET MAC & CHEESE

NOT THE BEST PICTURE, BUT IT WAS OOEY GOOEY CREAMY DELICIOUS.

5 CHEESE GOURMET MAC & CHEESE

8 ounces macaroni or campagnelle noodles, prepared according to package directions
1/4 pound bacon, diced
1 small red onion, diced small
4 tablespoons unsalted butter, divided 2 1/2 + 1/2 + 1
3 tablespoons WONDRA flour
2 teaspoons DIJON mustard
1 1/4 cups whole milk
1 cup heavy cream
1 sprig fresh thyme
1/2 teaspoon sea salt
1 1/2 cups shredded Fontina cheese
1/4 cup grated Bleu Cheese
1 1/2 cups grated Gruyere Cheese
1 1/2 cups EXTRA sharp white cheddar cheese
1/2 cup grated Asiago Parmesan Cheese
2 tablespoons finely chopped Italian Parsley
1/3 cup crushed Keebler Club crackers
1 tablespoon butter, melted
2 tablespoons powdered Parmesan Cheese

  • Preheat oven to 450°.
  • Butter a 9×9 baking dish.
  • In a large skillet brown bacon until crisp and crumbly. Remove bacon with slotted spoon and drain on paper towels.
  • Add onions to  bacon drippings, sauteing until soft.
  • Add the 2 1/2 tablespoons of butter.
  • When butter is melted whisk in the flour making a roux.
  • Whisk in the mustard.
  • Gradually and alternately add the milk and cream, whisking constantly.
  • Add the thyme and salt.  Bring to a SLOW rolling boil, reduce heat and simmer for 15 minutes, stirring constantly.
  • Strain into a large mixing bowl and discard any solids.
  • Add ALL 5 cheeses quickly, stirring constantly until melted and a smooth consistency.
  • Add in the cooked noodles stirring to coat.
  • Fold the noodle mixture into the baking dish.
  • Blend together the melted butter, Parmesan Cheese and cracers.
  • Sprinkle on top of noodles.
  • Bake 20-25 minutes until bubbling and golden brown.
  • Remove from oven and rest 10 minutes before serving.

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PAN SEARED CHICKEN with CHILE LIME GRAVY & THREE CHEESE BLOOMING POTATO

I’ve been binge watching Junk Food Flip and The Great British Baking Show lately at night trying to play catch up and clean out the DVR list.  I was so happy when Nadiya won The Great British Baking Show this year!  She was so cute and sweet and won so many of the technical challenges and star baker that it was only fitting.  I really liked Flora too, but in the end she just tried too hard to do too much when she should have been focusing more on the specific challenges.

It was an episode of Junk Food Flip that inspired this dish for us.  Bobby Deen was making a piece of fried chicken for a sandwich and to lessen the fat and carbohydrates he used a rice flour and then only the egg whites whisked with hot sauce. It looked and sounded so good that I just had to try something similar.

I was also seeing these blooming potatoes all over Facebook and wondered what they were all about so had to give it a try too – only seemed reasonable with an experimental meal. I used 1 really LARGE potato for the both of us and then split in half after the baking.

PAN SEARED CHICKEN with CHILE LIME GRAVY 
          & THREE CHEESE BLOOMING POTATO & SWEET and SOUR TOMATOES

4 chicken steaks (think cut breasts)
1/3 cup rice flour
2 tablespoons coconut flour
2 egg whites
2 tablespoons Frank’s Chile Lime Hot Sauce
fresh ground Salt & Pepper, to taste
1-3 tablespoons butter**

  • Whisk together the flours in a shallow dish for dredging.
  • Whisk egg whites and Frank’s Chile Lime Hot Sauce in another shallow dish.
  • Heat pan with butter or oil over medium high.
  • Pat dry chicken breasts.
  • Generously salt and pepper each breast.
  • Dredge each breast in flour mixture, then egg mixture and then flour mixture again shaking off the excess.
  • Place chicken in heated pan searing the first side for about 5 minutes.
  • Turn chicken and sear other side until cooked through.

CHILE LIME GRAVY
3 tablespoons butter
3 tablespoons rice flour
1 small can green chile sauce
1/2 cup chicken broth
2 tablespoons heavy cream

  • Melt butter over medium high heat.
  • Whisk in rice flour until smooth and golden.
  • Add chicken broth and green chile sauce alternately, whisking until well blended.
  • Bring to a SLOW boil, backing off to a simmer as soon as it begins to boil.
  • Add heavy cream whisking until well blended and smooth.

BLOOMING POTATO adapted from The Gunny Sack
1 potato per person
avocado oil
butter
salt and pepper
grated medium cheddar
grated Parmesan
grated smoke Gruyere

  • Preheat oven to 425°.
  • Cut the top off of the potatoes.
  • Use a small, thin, flexible knife to cut rings around the inside of the potato.
  • Flip the potato over and make cuts all the way around the potato, leaving a small space at the top uncut. I also put my thumb on the top of the potato and made the cuts around it leaving a small strip of uncut skin. These cuts go all the way through to the center of the potato.
  • Carefully flip the potato back over and place in baking dish.
  • Brush the whole potato with avocado oil and sprinkle with sea salt.
  • Bake for 30 minutes of baking. 
  • Pour melted butter into potatoes and brush all around the top.
  • Sprinkle with more sea salt. Return to the oven for an additional 30 minutes. 
  • Add cheeses and return them to the oven and bake for an additional 5 minutes to melt and toast the cheese.

SWEET & SOUR TOMATOES
1 box cherry tomatoes, halved or cut into thirds if they are large
fresh ground salt & pepper, taste
1 tablespoon sugar
splash avocado oil
1 tablespoon STAR golden balsamic vinegar

  • Toss tomatoes with all the ingredients.
  • Chill.
  • Enjoy.

NOTE: **I use a copper non-stick pan and don’t need much oil at all so adjust for your cooking pan.

BREAKFAST for DINNER ~ HAM & CHEDDAR SAVORY BREAD PUDDING

I’ve been trying really hard to work through my stack of recipes for experimenting.  This one was labeled as breakfast for dinner, which was FANTASTIC, but it would also be REALLY GREAT for a Sunday brunch or holiday brunch since it can be prepared in advance and reheated as needed.

HAM & CHEDDAR SAVORY BREAD PUDDING
8-10 slices multi-grain bread with seeds*, cut into 3/4 inch cubes
1 (3/4, 1/4 divided) cup SHARP cheddar cheese
6 large green onions, chopped
3/4 cup milk
1/4 cup chicken broth
Fresh ground black pepper
8 ounces ham steak, chopped fine
3 large egg yolks, lightly beaten
3 large egg whites
Sour cream

  • Preheat oven to 375°.
  • Coat 15×10 jelly roll pan and 4 large ramekins with PAM.
  • Place bread cubes on jelly roll pan and bake for 10 minutes, turning as need or until lightly toasted.
  • Cool toast.
  • Combine bread cubes, 3/4 cup cheese, 3/4 of the onions, milk, chicken broth, pepper, ham, and egg yolks, tossing to mix and coat.
  • In a small bowl beat egg whites at high speed until foamy.
  • Gently fold in egg whites.
  • Spoon 1 cup into prepared ramekins or see note.
  • Top the ramekins with the remaining cheese and onions.
  • Bake for 20 minutes or until toasted brown.
  • Top with sour cream and ENJOY!

NOTE: If I’m cooking just for us I will use a shallow baking dish and cook it as a casserole.  By using the shallow baking dish you get a toastier crunch effect.

*ALSO works well with a really SOUR sourdough, but you’ll want to add some extra seasoning!

PREACHER’S DELIGHT

I have been going through a bunch of old files and ran across this recipe.  I wish I could tell you where I found it, but I just can’t remember!  It was REALLY good though and I have made very few changes.  It ends up like a mock lasagna.

PREACHER’S DELIGHT
SERVES 4-6
3 cups egg noodles
1 tablespoon avocado oil
1 small onion (sweet or red), minced
1 small red pepper, diced small
1 pound quality ground chuck*
1 can tomato sauce
2 teaspoons sugar
1 teaspoon Colorado Plateau Citrus Pepper**
1 teaspoon sea salt
4 ounces cream cheese, softened
3/4 cup sour cream (NOT low fat)
1 cup grated sharp white cheddar

  • Preheat oven 350°.
  • Grease 9×9 baking dish.
  • Prepare egg noodles in salted water just short of al dente – they will cook more in the oven. Drain and set aside.
  • Heat avocado oil to medium high. Add onions and bell peppers, cooking until soft – about 4-5 minutes.
  • Add beef and cook until completely crumbled and the pink is gone – about 5 minutes more. The original recipe did NOT call for draining the fat, but I find it works so much better if you do.
  • Return meat to pan after draining. Add tomato sauce, sugar, salt and pepper. Simmer for 5 minutes.
  • Mix together the cream cheese and sour cream until smooth. Fold in noodles.
  • Layer half the meat mixture into the baking dish.
  • Top with the egg and cheese mixture and spread smooth.
  • Spread the remaining meat mixture on noodle layer.
  • Top with grated cheese.
  • Bake 25-30 minutes.
  • Cool 10 minutes before serving!

*I use a grass fed from the butcher and it does make a difference.  You end up with more meat, less fat and it breaks apart much more smoothly.

**Plain Black pepper works just fine, but we like a little oomph.

BACON CHEESEBURGER HAMBURGER HELPER NOT!!**

For some reason hubby loves Hamburger helper. Must be left over from his bachelor days. Now I can’t have pre-prepared foods so I made him a substitute recipe that tastes even better. I make in advance too which makes a great weeknight casserole ready to pop in the oven when you get home. Hubby likes the texture of Velveeta, but I find it a bit rubbery. So I tried Land of Lakes American cheese and it slices great while still giving you that smooth creamy cheese texture when it melts.


BACON CHEESEBURGER HAMBURGER HELPER NOT!!**
6 bacon strips cooked crisp and crumbled
1 1/2 pounds hamburger
1 small Vidalia onion, chopped
2 cups green giant frozen corn, thawed
2 large Yukon potatoes, sliced
Land o’ Lakes American Cheese Slices

  • Preheat oven to 375 degrees.
  • Toss bacon and corn together.
  • Layer potatoes over top.
  • Generously salt and pepper the potatoes.
  • Place a thin layer of cheese slices over potatoes.
  • Brown hamburger and onions together. Salt and pepper well while meat is browning. Drain off fat.
  • Layer over the potatoes and top with another layer of potatoes.
  • Salt and pepper again and layer with another layer of cheese.
  • Cover and bake for 45 minutes.
  • Uncover and bake another 15 minutes.

**I like to make these back to back (that way I also have 2 meals ready to go with half the mess) so the left over bits of browned sausage and caramelized onion add flavor to the hamburger.

PROPOSED EASTER MENU

Things are moving along well, so well that we decided to host Easter. I’m really excited about being far enough along host Easter and being able to really bake and cook again. This is my proposed menu. Any other ideas?

TROPICAL GLAZED PORK TENDERLOIN

2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.
DEVILED EGGS

8 hard boiled Eggs
1 tablespoon mustard
1 teaspoon vinegar

1 teaspoon creamy horseradish
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon celery salt
paprika

  • Cut eggs in half and scoop out yolks. 
  • In a mixing bowl mash the yolks to a fine consistency. 
  • Add the remaining ingredients except the paprika and mix well until smooth and creamy. 
  •  Fill egg whites and sprinkle with paprika. I have a Tupperware egg keeper that fits 8 eggs perfectly. I like to do these a day before serving also to allow the flavors to meld.

HOLIDAY APRICOT CARROT CASSEROLE

2 pounds carrots**
1/2 cup golden raisins
1/4 cup butter, melted
2 cans apricot pineapple nectar
1 pound dried apricots
1 cup packed brown sugar
1/4 cup crushed walnuts

  • Clean and bake carrots until slightly mushy.
  • Cool, Slice lengthwise and set aside.
  • While carrots are baking, put dried apricots in a dutch oven and cover with nectar.
  • Simmer apricots until mushy – about an hour.
  • Add butter, brown sugar and walnuts to apricot mixture.
  • In a 13×9 greased baking dish layer carrots and apricot mixture twice.
  • Bake 30-45 minutes at 350°.

**Yams or sweet potatoes or a combination of can be substituted easily.

CHEESY AU GRATIN POTATOES
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 clove garlic, minced
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups grated sharp cheddar
Wondra Flour

  • Preheat oven to 350 degrees.
  • Peel and thinly slice potatoes.
  • Grease 9×13 baking dish.
  • In a large sauce pan, melt the butter.
  • Gradually add the whipping cream and spices. Blend well.
  • Gradually add the flour until the mixture thickens, but it is still pourable!
  • Mix the cheeses all together.
  • Layer the potatoes, cheese and cream mixture ending with cheese on top.
  • Bake 45 minutes or until potatoes are tender and golden brown.

CHOCOLATE BERRY BASKETS 
Chocolate 
Strawberries
Blackberries
Blueberries 

ROLLS OF SHARON aka CINNAMON RAISIN BUNS
ROLLS
2 packages Fleischman’s Rapid Rise Yeast
1/2 cup + 2 teaspoons sugar
1/2 cup WARM water
1 cup scalded milk (2 minutes in the microwave)
1/2 cup Crisco stick
5 cups flour, divided
2 large eggs, well beaten
1 teaspoon salt

  • In a small bowl combine the warm water, 2 teaspoons of sugar and both packages of yeast until well blended. Set aside.
  • In a mixing bowl combine the scalded milk, Crisco stick, 1/2 cup sugar and salt. Blend well.
  • Add yeast mixture and blend well.
  • Add the well beaten eggs and half the flour. Mix until well blended.
  • Add the remaining flour (a little more if too sticky) and mix well until dough leaves the sides of the bowl and is elastic.
  • With vegetable oil, wipe the inside of another bowl.
  • Place dough in bowl and turn once.
  • Cover with wax paper and a towel.
  • Let rest in a warm place until double in size.

 

  • Punch down and divide into 2 balls.
  • Put one on the pastry board and one back in the bowl.
  • Let rest 10 minutes.
  • While resting prepare the filling ingredients.

 

  • Roll the dough to 1/8 inch thickness in a rectangle about 18×24 inches.
  • Spread half the melted butter over the dough and sprinkle with half the cinnamon sugar.
  • Spread half the raisins over that.
  • Roll tightly jelly roll style and cut into 18 rolls.
  • Place rolls in greased pans 1/4 to 1/2 inches apart.
  • Cover with wax paper and a towel.
  • Let rise again until double in size.
  • Bake 15-20 minutes at 350 degrees.
  • While baking prepare the icing.

 

  • When rolls come out the oven, put globs of icing on each one. Return to the oven for a minute or two to melt icing all over the rolls.

FILLING
1 stick melted butter
1 cup sugar
2 tablespoons cinnamon
1 cup golden raisins

  • Whisk together the sugar and cinnamon until well blended.

ICING
1 stick butter, softened
3 3/4 cups powdered sugar
1 tablespoon powdered vanilla
4-6 tablespoons milk

  • Mix all together until smooth.

When re-heating rolls, put a pad of butter on top of roll before microwaving.
These freeze really well. 

MOSCATO STRAWBERRY LEMONADE
1 bottle pink moscato
6 cups lemonade
1/4 cup strawberry vodka
Frozen Strawberry Slices
Lemon slices

  • Blend together well.
  • Enjoy!   

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GLAZED STUFFED PORK CHOPS again and again!

This recipe just keeps getting better an better!

2015
2014

Glazed Stuffed Pork Chops
4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature**
1 tablespoon peach schnapps
1 large lemon, juiced

  • Preheat oven to 350°.
  • Slit each pork chop along 2 sides to create a large pocket.
  • *Toast each slice of bread well and then lightly butter.
  • Cut each piece into small squares.
  • Toss with thyme, garlic salt and pepper.
  • Stuff each pork chop with 1/3 cup of mixture.
  • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
  • Place chops in a square greased baking dish.
  • Arrange remaining stuffing around the edges.
  • Glaze chops and stuffing tops.
  • Bake uncovered 30 minutes.
  • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.
**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency.  Use whatever flavor speaks to you.

PAELLA ala SAVORY KITCHEN TABLE

I found this fun recipe in an old Sunset magazine.  It looked like an ad page – so glad I took a closer look.  The recipe was geared for camping, but is a quick and easy fix at home. As always I made changes to deal with likes and dislikes.  The recipe originally called for green pepper which makes me deathly ill, so I substituted red pepper.  I also cannot stand olives so I substituted shallots, but pearl onions would be good too. I also did some research on the origins of paella and found that it is a very versatile dish.

In Valencia, Spain the word paella is used for ALL pans, but most other areas use it for a specific style of pan used to make this dish.  The only consistent ingredient I could find in any version of the recipe was the white rice, hence the beauty of this dish is making it your own.

PAELLA ala SAVORY KITCHEN TABLE
1 cup sliced shallots
1 red bell pepper, chopped
1/2 pound Andouille (smoked pork) sausage, thinly sliced
1 1/2 pound boneless, skinless chicken thighs, quartered
1 1/4 teaspoon fresh ground sea salt
2 1/2 teaspoons smoked paprika
3 tablespoons avocado oil
1 fennel bulb with feathers, sliced saving feathers for garnish
3-4 garlic cloves, minced
1/4 teaspoon saffron
1 can petite diced tomatoes with green chiles
2 cups Arborio (Italian short grain) rice
1 cup water
3/4 cup marsala wine
2 cups chicken broth
1/2 pound small shrimp, cleaned and de-veined

  • Heat 1 tablespoon of oil in large saute’ pan over medium high heat.
  • Add sausage and brown about 5 minutes.  Remove with slotted spoon to a plate and cover.
  • Add chicken pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
  • Add shrimp pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
  • Add remaining oil to pan.
  • Add fennel, shallots and bell pepper to pan sauteing until fennel softens.
  • Stir in garlic, paprika, salt and saffron, stirring until fragrant and sizzling.
  • Add tomatoes and cook, stirring 5 minutes to blend well.
  • Add rice and coat well. Add water, chicken broth and Marsala. Cover and bring to a boil over high heat.
  • Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
  • Arrange sausage, chicken and shrimp on top of rice, cooking another 5 minutes covered to heat chicken and shrimp through.
  • Garnish with fennel fronds and Enjoy.

HOBO CHICKEN CASSEROLE

I adapted this recipe from a camping cook book and it quickly became a family favorite.

HOBO CHICKEN CASSEROLE
2 cups cooled cooked white rice
4 boneless chicken breasts cut into bite sized pieces
4 cups broccoli pieces
1 bunch green onions, sliced thin
1/2 cup ranch dressing
12 ounces cheddar cheese curds
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk
fresh ground salt, pepper and garlic powder to taste
top with crushed crackers of choice (I like Keebler butter and Ritz mixed) (optional)

  • Preheat oven to 350°.
  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in milk. 
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Cool slightly and then whisk in ranch dressing.
  • In a large mixing bowl toss together the rice, chicken pieces, green onions and broccoli pieces. 
  • Sprinkle with fresh ground salt, pepper and garlic powder to taste.
  • Fold in cheese curds and soup mixture until well coated.
  • Spray baking dish with non-stick cooking spray.
  • Pour casserole into baking dish.
  • Bake 30 minutes or until chicken is done.

SWEET & STICKY PORK CHOPS with DIRTY RICE

I found this recipe in a pile to try and instantly fell in love with it.  I am trying better to remember to write down where I cut recipes from, but have not mastered it yet, LOL.

This is NOT a spontaneous recipe.  You have to plan!  This is best when the chops are marinated for the full 24 hours. I also make the dirty rice the day before while making the brine so that the flavors meld together.

Many dirty rice recipes also call for cumin and cayenne pepper.  I prefer to use more paprika and omit the cumin and cayenne pepper.

SWEET & STICKY PORK CHOPS with DIRTY RICE
DAY 1
BRINE
4 cups water
1/2 cup kosher salt
1/2 cup brown sugar
1/4 cup molasses
4-6 cups ice
4-6 thick bone in pork chops

  • In a large sauce pot whisk together water, salt, brown sugar and molasses.
  • Bring to a boil.
  • Remove from heat, add ice blending well to melt.
  • Add pork chops.
  • Cover and refrigerate 12-24 hours.

DIRTY RICE
1/2 pound ground pork
1/2 pound ground beef
3 teaspoons paprika
3/4 cup chicken broth
2 cups water
3 gloves garlic, minced
Fresh ground salt and black pepper
1 tablespoon butter
2 tablespoons Dark Roux (recipe below)

  • In a large skillet brown the beef and pork together with garlic until well browned. Drain.
  • Whisk together water, chicken broth, paprika, salt and pepper.
  • Return meat to skillet and add chicken broth mixture, mixing well.
  • Add butter and roux, blending well.
  • Add rice, mix well, cover and simmer 20 minutes until rice is fluffy.

DARK ROUX (makes 1/2-2/3 cup – can be kept refrigerated for several weeks)

1/2 cup flour
1/2 cup avocado oil

  • Whisk together the flour and oil.
  • Bake  at 350° for 1 1/2 hours or until dark golden brown.

DAY 2
GLAZE
3/4 cup maple syrup or equal parts light molasses and maple syrup
3/4 cup apple cider vinegar

  • In a small saucepan whisk together the vinegar and syrup.
  • Heat to boiling.
  • Reduce heat slightly and simmer 30 minutes or until reduced by half, whisking as necessary.

ASSEMBLY

  • Preheat oven to 375°.
  • Remove pork chops from brine and pat dry.
  • In a large skillet melt 2 tablespoons butter over medium high heat.  Add pork chops and generously salt and pepper.  Sear pork chops evenly on both sides.
  • Spray large baking dish with non-stick cooking spray.
  • Evenly spread rice into baking dish.
  • Add pork chops to baking dish in single layer.
  • Top with glaze.
  • Bake 20-25 minutes or until cooked through.
  • Garnish and serve.