Category: CASSEROLES & SIDES

HALIBUT STEAK VINAIGRETTE & CABBAGE AU GRATIN

These recipes are sooooooo simple, but your dinner guests will think you worked all day on them.

The Halibut recipe originally came from First Magazine and the cabbage recipe from Sunset Magazine. Right now halibut is so much more expensive than other fish that I am tried it on other white fishes and have found they taste just as well.  You just have to adjust cooking time based on the thickness of your fish.

The cabbage recipe is VERY versatile!  You can use less cabbage and substitute broccoli or cauliflower for a tasty variation.

HALIBUT STEAK VINAIGRETTE
1 piece of halibut or other white fish (salmon is good too)
3 tablespoons white balsamic or champagne vinegar (recipe originally called for red wine vinegar)
Fresh ground salt and black pepper
1/4 cup Avocado oil for brushing fish
1/4 cup minced red pepper
Paprika, to taste
1 small bunch green onions, minced

  • Pre-heat broiler.*
  • Brush pan with oil.
  • In a dressing or mason jar combine, oil, salt, pepper, most of the green onions and red pepper shaking to mix.
  • Brush fish pieces with oil on each side.
  • Sprinkle salt, pepper and paprika on fish pieces on both sides.
  • Arrange fish on oiled pan.
  • Broil fish, turning one until cooked through (5-10 minutes depending on fish).
  • Drizzle vinaigrette over fish and return to broiler for 1 minute to heat through.
  • Top with remaining green onions for garnish.

*Bakes well also.  If you bake it put the vinaigrette on it before baking.

CABBAGE AU GRATIN
1 small head cabbage* (about 1 /2 pounds), cored and cut into 8 wedges
Fresh ground salt and black pepper
2 + 2 tablespoons butter
Fresh ground salt and black pepper to taste
1/4 cup water
3 cloves garlic, minced
fresh thyme sprigs, chopped
nutmeg
1 tablespoon Wondra
1 cup heavy whipping cream
3/4 cup shredded Fontina cheese (gouda works well as does swiss)
1/4 cup shredded Parmesan
1/4  cup fresh bread crumbs

  • Spray a 2 quart baking dish with non-stick cooking spray.
  • Preheat oven to 400°.
  • Melt 2 tablespoons of butter in a larger skillet over medium high heat.
  • Add cabbage wedges flat edge down.  Sprinkle with salt and pepper. Turn once and brown bot edges, about 5 minutes.
  • Add 1/4 cup water to pan. Cover and cook 3-5 minuted until cabbage is tender.
  • Transfer cabbage to baking dish, arranging wedges so the snuggle.
  • Add remaining butter to skillet drippings and melt.
  • Add garlic, thyme, nutmeg and flour, stirring to combine.
  • Add whipping cream and bring to a SLOW boil, just until thickened and beginning to bubble.
  • Pour cream mixture over cabbage.
  • Salt and pepper again.
  • Top with cheese and bread crumbs.
  • Bake until browned and bubbling, 20-30 minutes.

*Or veggie combo of your choosing.  If you use broccoli or cauliflower, halve the spears so you have a flat side on each piece.

PORK SCHNITZEL, PLUM SHALLOT CHUTNEY & GRANDMA DOLL POTATO SALAD

PORK SCHNITZEL
6-8 thin pork cutlets
1 cup Panko crumbs
1/2 cup Wondra flour
Coarse sea salt to taste
Fresh ground pepper to taste
1 teaspoon cayenne pepper
2 large eggs, beaten
4 tablespoons butter

  • Stir together the flour salt, pepper and cayenne.
  • Melt butter in large skillet over medium high heat.
  • Dredge each cutlet through the egg and then the flour mixture before adding to the hot butter.
  • Brown to golden on each side.

PLUM SHALLOT CHUTNEY
1 jar Smuckers Red Plum Jam
1 large shallot, sliced thin

  • In a small food processor add both the jam and shallot slices, processing until smooth AND chunky.

GRANDMA DOLL’S POTATO SALAD
3 pounds Yukon gold potatoes, baked and cooled
4 hard boiled eggs, chopped
1 small red onion, chopped
2 large kosher dill pickles, chopped
2 tablespoons dill relish
Lots of mustard
A little mayonnaise
salt and pepper to taste

  • Grate potatoes in a large mixing bowl.
  • Add eggs, onion, pickles and relish, mixing to blend well.
  • Add mustard and mayonnaise to taste and desired consistency.
  • Add seasonings to taste.

WHITE BEAN & ARTICHOKE CASSOULET

WHITE BEAN & ARTICHOKE CASSOULET
2-3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon
1 pound mild Italian sausage, cut into bite sized pieces
3 tablespoons butter
2 shallots, diced
4 garlic cloves, minced
1/4 cup fresh minced Italian flat leaf parsley
14-ounce can petit diced tomatoes, basil, garlic & oregano, drained well
14-ounce can white beans, drained and rinsed
14-ounce can small artichoke hearts, drained and halved
2 tablespoons chopped fresh thyme
1 cup Moscato white wine
1 +/- cups chicken stock
2 cups seasoned bread crumbs (fresh are best)
1 cup shredded Parmesan cheese
salt and ground black pepper

  • Preheat oven to 325 degrees.
  • Brown the bacon until browned and crumbly in Dutch oven casserole dish.  Remove with a slotted spoon and drain on paper towels.
  • Add chicken and sausages and brown on all sides. Add salt and pepper to taste. Remove from fat and set aside. 
  • Add the onions and garlic and cook 3-4 minutes until softened. 
  • Add white wine and chicken stock, bringing to a boil. Turn off heat.
  • Add tomatoes, beans and artichoke hearts. 

  • Add meat back in.
  • Mix together crumbs, Parmesan cheese, parsley, thyme and 1 tablespoon melted butter together until well blended.
  • Spread crumb mixture over the top and cook covered for 45 minutes until browned.

GREEN CHILE BUFFALO WINGS and QUINTESSENTIAL MAC & CHEESE

GREEN CHILE BUFFALO WINGS adapted from a recipe at recipegoldmine.com
1 pound chicken wings and/or drumettes
1 can Old El Paso chopped green chiles, drained
1/2 cup Frank’s Original Red Hot Sauce
1 cup Smucker’s Orange Marmalade or Apricot Pineapple Jam
1 cup King Arthur flour
1 stick Crisco
1 stick organic butter
salt and pepper, to taste
1/2 + 1/2 teaspoon sugar

  • Melt Crisco stick and butter together in a large skillet over a medium high heat.
  • Add flour to a gallon size ziploc bag.
  • Add chicken pieces and toss to coat.
  • Add chicken pieces to oil, but do not crowd.  
  • Salt and pepper generously and then sprinkle with 1/2 teaspoon sugar.
  • Cook until wings begin to bleed before turning.
  • Season again and sprinkle remaining sugar.
  • Cook until browned all over.
  • Add jam, hot sauce and green chiles to small food processor, processing until smooth.
  • When chicken is completely browned, dip each piece into the sauce and then place on baking sheet.
  • Bake 15 minutes until heated through.

Can’t say for sure who, though I highly suspect grams started it, but mom used to put crushed potato chips on top of casseroles, tuna in particular.  I decided to taste test it on mac and cheese.  I put it up against homemade crushed garlic croutons – the croutons won.

QUINTESSENTIAL MAC & CHEESE
16 ounces pasta, prepared per package
1/3 cup red onion, small dice
Himalayan Pink Salt
Fresh Ground black pepper
1/2 teaspoon paprika
2 tablespoons organic butter
2 tablespoons flour
1 cup heavy cream
1 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 cup shredded Face Rock Vampire Slayer Cheddar Cheese
1/4 cup extra sharp Cheddar Cheese

  • Preheat oven to 350 degrees.
  • In a large saucepan, melt butter.
  • Add onion, cooking until translucent.
  • Add flour, stirring until golden.
  • Add cream and stir until smooth.
  • Add seasonings, stirring to blend.
  • Add cheeses, blending until smooth.
  • Toss with cooked pasta and pour into prepared baking dish.
  • Top with crumbled Garlic Croutons.
  • Bake 30 minutes until heated through.

GRILLED CHEESE & TOMATO SOUP CASSEROLE

GRILLED CHEESE & TOMATO SOUP CASSEROLE
adapted from TasteofHome.com                         
serves 4
3 ounces cream cheese, softened
1 1/2 teaspoons Italian seasoning
8 slices sourdough bread
4 slices provolone cheese
4 slices extra sharp cheddar cheese
4 slices mozzarella cheese
2 tablespoons Classico sun dried tomato pesto
1 clove garlic, minced
salt and pepper to taste
1 JUMBO egg, beaten
1 cup whole milk
1/2 +/- cup shredded mozzarella cheese

  • Preheat oven to 350 degrees.
  • Spray baking sheet with non-stick cooking spray.
  • Spread butter on 4 slices of bread.
  • Place in baking dish butter side down.
  • Spread cream cheese on top side.
  • Add 1 slice of each cheese on top of cream cheese.
  • Butter the 4 other pieces of bread and place butter side up on sandwiches.

  • In a small saucepan whisk together the tomato pesto, garlic, salt and pepper until well combined.
  • Over medium high heat add milk gradually, whisking until well blended.
  • Bring to a boil.  Reduce heat and simmer 5 or so minutes until begins to thicken.
  • Pour a small amount of the tomato mixture into the beaten egg to begin with (do it too fast and egg will curdle) whisking constantly until well blended. Gradually add remaining tomato mixture, whisking constantly.
  • Pour over sandwiches.
  • Top with half of shredded cheese.
  • Bake 15 minutes, flip and top with remaining cheese and bake another 15 minutes or until golden brown.

MEAT LOVER’S CASSEROLE aka SPANISH RICE & MEAT

This recipe started out as Baked Rice with Chicken and Lemony Meatballs from a Cook’s Illustrated Skillet Dinner Magazine, but became something entirely different before I was done. Hubby was still raving about this recipe this morning and even considered having leftovers for breakfast so I think it was a hit!

MEAT LOVER’S CASSEROLE
MEATBALLS
1 slice sourdough bread
1 tablespoon milk
1/4-1/3 cup Panko crumbs
1/2 pound fresh ground pork
1 large egg
2 tablespoons fresh chopped flat leaf parsley
zest from 1 lemon
salt and pepper to taste

  • Using your hands mix everything together until well blended.  Use only as much Panko crumbs as needed to keep mixture from being too “wet”.
  • Roll into 1 inch meatballs.
  • Cover and chill meatballs while you prepare the rest of the recipe.

CHICKEN & BACON
1 pound chicken breast tenders, salt and peppered to taste
4 slices bacon, browned crisp and crumbled*

*I prepare the bacon in the microwave on paper towels while browning the chicken pieces to save time and absorb the grease to make the bacon crispier.

SAUCE & RICE
4 cloves garlic, minced
1 large hot house tomato, cut into pieces
Juice of 1 lemon
1/2 teaspoon red pepper flakes
2 KNORR chicken Gel bouillon
1/2 cup hot water
2 cups water
1 cup Jasmine Rice

PREPARATION
6 tablespoons avocado oil

  • Heat oil over medium high heat in large skillet.
  • Add garlic and saute until golden and fragrant.  Remove to small food processor with a slotted spoon.
  • Add chicken to pan and sear both sides. Remove to paper towels to absorb any excess grease.
  • Add meatballs, cooking, turning and rolling until browned on all sides.
  • Prepare bacon in microwave while the other meats are being prepared.
  • Add bouillon gels, tomato pieces, lemon juice, red pepper flakes and 1/2 cup hot water to the garlic in the food processor and process until smooth.
  • Add rice and broth mixture to pan stirring until rice is translucent.
  • Add 2 cups water, bring to a boil, reduce heat and simmer until sauce thickens and rice is tender.

ASSEMBLY
Parmesan Cheese

  • Spray 2 quart casserole dish with non stick cooking spray.
  • Preheat oven to 350 degrees. 
  • Layer a small amount of the rice mixture on the bottom of you baking dish.
  • Top with a small handful of Parmesan cheese.
  • Layer chicken pieces on top of rice.
  • Sprinkle crumbled bacon on top of chicken.
  • Put another layer of the rice mixture.
  • Top with meatballs.
  • Top with remaining rice.
  • Sprinkle another handful of Parmesan cheese over everything.
  • Bake 20-30 minutes to heat through.

SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES

SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES
4 bone in 3/4 inch pork chops
2 tablespoons Avocado oil
1/3 cup Frank’s Sweet Chili Sauce
1/3 cup tangerine juice
2 cloves garlic, minced
1/3 cup honey
sea salt & fresh ground pepper, to taste
small red potatoes, washed and halved
Avocado oil
chopped Parsley

  • Arrange pork chops flat in a baking dish. 
  • Salt and pepper to taste.
  • Whisk together the oil, Frank’s, juice, garlic and honey.
  • Pour over pork chops and turn to coat.
  • Cover chops and refrigerate (4-8), turning every 30 minutes.
  • Toss Potatoes with Avocado oil and parsley.
  • Arrange in baking dish.
  • Generously salt and pepper.
  • Roast until fork tender.
    • Prepare grill to medium high heat.
    • Place chops on grill and close lid.
    • Turn once, grilling both sides 4-5 minutes each until internal temperature is 145-160 degrees.
    • During last 2 minutes coat each side with honey.
    • Remove from grill and let rest 5 minutes.

    HEAVENLY HASH for that rainy Sunday morning brunch or Christmas Brunch

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

    • Preheat 350 degrees.
    • 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 2 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.

    COOK’S NOTES:
    Great for brunches and large groups.
    *We like a firmer casserole so I use a flatter baking dish to spread out the mixture.

    RAINBOW POTATO PANCAKES

    RAINBOW POTATO PANCAKES serves 4

    2 1/2 pounds, washed, unpeeled and shredded*
    1 medium carrot, peeled and shredded*
    1/2 cup finely diced red pepper
    1 small bunch green onions, sliced thin
    2 large eggs, lightly beaten
    2 1/2 tablespoons Wondra
    1 1/2 teaspoons sea salt
    fresh ground black pepper, taste
    avocado oil or butter
    sour cream
    applesauce

    • Shred potatoes and carrot into a large cheese or flour sack cloth (smooth and thin fabric).
    • Pull all four corners together and wring the cloth to rid the veggies of ALL water.
    • In a large mixing bowl toss together the dried potatoes, carrots, red pepper and green onions, reserving a few green onion tops for garnish.
    • Sprinkle flour, salt and pepper over top.
    • Pour eggs over top and toss like a salad until all the vegetables are well mixed and coated with the eggs.
    • On a large griddle heat butter to melted over medium high heat.
    • using a 1/4 cup measure portion out the potato mixture into several pancakes and flatten to thin rounds.
    • Fry until golden and then flip cooking second side until golden.
    • Keep warm while cooking in batches.
    • Serve with sour cream and applesauce.

    GARLIC CHEESE SCALLOPED POTATOES

    GARLIC CHEESE SCALLOPED POTATOES
    3 pounds gold potatoes, washed and sliced thin
    1 small bunch green onions, sliced thin
    4 ounces green chiles, drained WELL
    4 cloves garlic, minced
    3 tablespoons butter, sliced thin
    1/2 cup grated medium cheddar cheese
    1/2 cup grated Skellig sweet cheddar cheese

    • Preheat oven to 350 degrees.
    • Grease a 9×13 baking dish.
    • Toss cheeses together.
    • Layer the bottom with about 1/3 each of the potatoes, green onions, garlic, green chilies and butter slices.  Salt and pepper. Sprinkle with 1/4 of the cheese between each layer and then on top of final layer.
    • Repeat with 2 additional layers.

    2 tablespoons butte
    2 tablespoons flour
    1 cup whole milk, room temperature
    1/2 teaspoon sea salt
    1/2 teaspoon paprika

    • In a small saucepan over medium heat, melt butter.
    • Whisk in the flour cooking until golden.
    • Gradually whisk in the milk until smooth and free of lumps and starting to thicken.
    • Add salt and paprika until incorporated.
    • Slowly pour over potatoes allowing the liquid to ooze into all the layers.

     

    • Cover and bake 30 minutes.
    • Uncover and bake an additional 30 minutes or until potatoes are fork tender and tops are crisp and brown.

    HOME ON THE RANGE BRUNCH CASSEROLE

    This is the perfect casserole for Christmas morning.  You can prepare it the day before and leave it in the refrigerator over night so it’s ready to pop in just before the early morning festivities are beginning.  By the time your floor is full of torn paper and ribbons and as everyone realizes they’re hungry, the smells of this delicious casserole are reaching them and they are so grateful you thought ahead! 

    HOME ON THE RANGE BRUNCH CASSEROLE
    3 cups frozen shredded hash browns
    3/4 cup shredded cheddar/Jack cheese combo
    1 cup small diced ham pieces
    1 small bunch green onions, sliced thin
    1 4 ounce can green chiles, drained REALLY well
    1 1/2 cups milk
    4 JUMBO eggs, beaten
    salt and pepper to taste

    • Preheat oven to 350 degrees.
    • Spray 2 quart baking dish with non-stick spray.
    • Arrange potatoes loosely at the bottom of the baking dish.
    • Sprinkle with half the cheese.
    • Sprinkle ham pieces, green chiles and onion pieces on top of cheese.
    • Whisk together the eggs, milk, salt and pepper.
    • Pour egg mixture evenly over the potato mixture.
    • Top loosely with the remaining cheese.
    • Bake uncovered 40 minutes or until tester comes out clean.
    • Let stand 5 minutes.
    • Serve with salsa, taco sauce or sour cream.

    ITALIAN BAKED POTATOES

    ITALIAN BAKED POTATOES
    3/4 pound ground chuck
    4 Russet potatoes, scrubbed, buttered* and baked
    1 small Vidalia onion, chopped
    2 cloves garlic, minced
    1 tablespoon Avocado oil
    1 1/2 cups of your favorite marinara sauce (my recipe below)
    1/2 cup Mascarpone cheese
    1/2 cup grated Parmesan Cheese

    • In a large skillet heat oil.
    • Add onion and garlic, sauteing until garlic is fragrant.
    • Add beef, cooking until browned and completely broken up.
    • Drain off all fat.
    • Return meat to pan. 
    • Add marinara sauce, blending well and heating through.
    • Add Mascarpone cheese and Parmesan cheese, blending well until creamy.
    • Serve over hot potatoes, salt and peppering to taste.

     *I rub butter on the outside of the skins to make them a little more flavorful.

    MARINARA SAUCE
    2 large cans Contadina crushed tomatoes
    1 can Contadina tomato sauce
    1 tablespoon Avocado oil
    3 teaspoons crushed garlic
    1 teaspoon oregano
    1 teaspoon basil
    1 teaspoon sea salt
    1 teaspoon white pepper    1 small white onion, chopped
    1 can chicken consomme or 2 cups warm water + 2 teaspoons Wyler’s beef granules
    2 carrots, cut into really small pieces
    3 tablespoons Classico tomato pesto

    • Heat avocado oil in large saute’/small stock pan.
    • Add onions, carrots and garlic.
    • Mash carrots to a mush.
    • Add the salt and pepper.
    • Whisk in the tomatoes, tomato sauce, tomato pesto, seasonings and consomme.
    • Bring to a simmer for several hours stirring frequently.
    • Pour over prepared pasta and toss well.
    • Store remaining sauce is quart size or gallon size ziploc bags depending on your family size. The bags will freeze in a flat shape so you can store more in the freezer.