Category: CASSEROLES & SIDES

BLACK FRIDAY THANKSGIVING WRAP UP with NEW RECIPES for GREEN BEAN CASSEROLE, CRANBERRY POMEGRANATE TANGERINE SAUCE, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS

As I mentioned before, I DO NOT shop Black Friday, unless it’s from the comfort of my desk chair talking to a computer.  Thanksgiving weekend for us is and always has been casual.  This year was no exception. With just 2 of us this year I bought a turkey breast only.  So my questions is, where does the rest of the turkey go?

Our range is on the way out also – losing the heating elements one by one and the oven is now 75 degrees under temperature.  I didn’t want to take a chance so I started the turkey breast in the slow cooker and then used the oven to only brown the top.  Amazingly, it turned out PERFECT!  I see great turkey sandwiches tomorrow! And there are plenty of leftovers until the new range is installed next week.

Our morning started out foggy and drizzly before turning to serious cold and rain.  I did manage to capture this Robin hanging out in the old garden bed.

And the first opening bloom of the Christmas Cactus this season.

99.9% of my recipes are made from scratch, but every now and then I do cheat a bit.  Part of Thanksgiving’s dessert, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECAN was one of those small cheats and believe me I will cheat again, but next time I’ll add some fresh whipped cream.  MOST of the recipe is scratch ingredients, but it called for a Betty Crocker SuperMoist yellow cake mix.  Instead I used a SuperMoist BUTTER PECAN cake mix and it was FABULOUS!  I’ll give you the original recipe (which for the life of me I can’t remember where it came from – probably pinterest) with my changes in red.

GREEN BEAN CASSEROLE
3-15 ounce cans cut green beans, drained VERY WELL!
2 1/2 tablespoons butter
2 tablespoons Wondra
1 1/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon each, paprika, sea salt and fresh ground black pepper
1 teaspoon Savory Spice Shop Hidden Cove Lemon Garlic Blend
1 teaspoon celery flakes
2 tablespoons Riverhouse Parmesan Herb dressing **
3 slices bacon, cooked and crumbled
1 cup +/- French’s French fried onion rings

  • Over medium heat melt butter in saucepan.
  • Whisk in Wondra until golden.
  • Add milk and heavy cream gradually, bringing to a boil JUST SLIGHTLY!
  • Reduce heat and simmer, stirring continuously until sauce begins to thicken.
  • While still stirring add in paprika, salt, pepper, Lemon Garlic and celery flakes. When you reach your desired consistency set pan aside to cool slightly.
  • In a large mixing bowl toss the green beans with the Riverhouse Parmesan Herb dressing.
  • Pour sauce over beans and gently toss and coat.
  • Pour into a baking dish and top with crumbled bacon and fried onion rings.
  • Bake 20-30 minutes until heated through.

**If you can’t find this brand, Litehouse Parmesan Caesar is a great substitute.

CRANBERRY POMEGRANATE TANGERINE SAUCE
1 bag cranberries
1 cup pomegranate seeds

1/2 cup fresh squeezed tangerine juice with pulp*
1/2 cup pineapple juice*
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel
  • Wash cranberries and drain in colander.
  • Mix tangerine juice, pineapple juice and sugar in saucepan until dissolved.
  • Add cinnamon and orange peel. Stir well.
  • Add the cranberries and pomegranate seeds simmering over medium high heat until bubbling, stirring often.
  • When the mixture begins to boil, reduce heat.
  • Cook uncovered or until all cranberries and pomegranate seeds have ’popped’.
  • Sauce will thicken as it cools.
  • Can be stored in the refrigerator for a week or frozen for future holidays.

Yields: 2 cups
*You can use ALL orange juice if you prefer

***I like to make a double batch at Thanksgiving and freeze half for Christmas.

PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS
CAKE BOTTOM 
1 Betty Crocker SuperMoist yellow cake mix (Butter Pecan)
8 tablespoons unsalted butter, melted and cooled slightly
1 Egg

  • Preheat oven to 350 degrees.
  • Line the bottom of your 10 inch springform pan with parchment paper. I cut a square sheet and close it into the seam of the bottom with the latch and then trim into a circle. Lightly spray the pan with non-stick cooking spray.
  • NOTE: you can use a 9×13 cake pan, but coat it well with non-stick cooking spray. In a large mixing bowl combine the cake mix, melted butter and egg until well blended.Press batter into the bottom of your springform pan.

FILLING 
8 ounces softened cream cheese
15 ounce can pumpkin
8 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon PURE vanilla
1/2 teaspoon orange peel 
3 eggs
2 cups powdered sugar
2 teaspoons pumpkin pie spice
Caramel sauce (recipe follows) 
Candied pecans (I used Fisher’s Cinnamon Pecans) 
Kraft Caramel Balls 
Smucker’s Pineapple Sauce, slightly warmed (optional)

  • In a large mixing bowl beat together the cream cheese and pumpkin until smooth.
  • Add melted butter, vanilla and eggs, beating until well combined.
  • Fold in powdered sugar, orange peel and pumpkin pie spice until just mixed.
  • Pour batter over cake base and smooth even.
  • Bake 60-75 minutes until cake is set and top is only slightly wobbly (similar to a cheesecake consistency).
  • COOL COMPLETELY on a wire rack BEFORE removing the pan.
  • Serve sliced with Caramel sauce, pineapple sauce, caramel balls and pecans.

NOTE: YOU WILL NEED LESS TIME USING A 9X13 PAN!

CARAMEL SAUCE 
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
  • Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
  • Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups.

Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften refrigerated caramel before serving.

I’m off to wrap Christmas presents – Have a great weekend! 

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MEXICAN NOODLE BAKE

I found this recipe Sour Cream Noodle Bake that I wanted to try and then realized with the big move coming that I didn’t have the exact ingredients.  I took quite a few liberties with this recipe and hubby loves it!  So, I don’t think we’ll ever get around to trying her original recipe.

I’ll give you both recipes – her original recipe will be in all black and my changes will be in red.

SOUR CREAM NOODLE/MEXICAN NOODLE BAKE
1 1/4 pound ground chuck – 1 pound ground sirloin
1 can 15 oz. tomato sauce – 1 can 8 oz. tomato sauce
1/2 teaspoon salt – sea salt & fresh ground pepper to taste
freshly ground pepper
8 ounces weight egg noodles – 2 cups farfalle , elbows and shells
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup sliced green onions – 1 large bunch green onions, sliced
1 cup grated sharp cheddar – 2 cups chef’s combo (4 cheddar cheeses)
10 oz. can Rotel original drained
15 oz. can Black beans, drained rinsed
Salsa
Sour Cream

  • Preheat oven to 350 degrees.

  • Spray 11×9 baking dish with non-stick spray.

  • Prepare pasta according to package directions to al dente. Drain and set aside.

  • While pasta is boiling brown ground sirloin and half of green onions, seasoning with salt and pepper to taste as browning.  Drain fat.

  • While meat is browning and pasta is boiling mix together the sour cream and cottage cheese in a medium bowl. Add in pasta and remaining green onions. Set aside.

  • Add tomato sauce, drained Rotel as well as the  drained and rinsed black beans to the meat and stir to blend well.

  • Assemble starting with the noodle mixture followed by the meat mixture and half the cheese and repeat.

  • Bake 20-30 minutes until cheese is melted and heated all the way through.

  • Top with a dollop of sour cream and salsa.
http://familycorner.blogspot.com/

7 UP STEAK & AUTUMN POTATO GRATIN

7 UP STEAK
2 pounds chuck roast
1 cup 7 UP 
1 envelope Lipton Onion Soup
1 can cream of mushroom soup 

  • Preheat oven to 275 degrees.
  • Spray baking dish with non-stick spray.
  • Lay steaks in the bottom of the dish.
  • Sprinkle the Lipton onion soup evenly over the steaks.
  • Spread cream of mushroom soup over top of dry soup.
  • Pour 7 UP over the soups.
  • Cover with foil and bake for 4 hours without peeking!
  • Remove from oven and let rest undisturbed for 15-20 minutes.

AUTUMN POTATO GRATIN
4 medium YUKON potatoes, thinly sliced
1 small butternut squash, peeled, halved, seeded and sliced thin
2 large carrots, cut into thin slivers
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 teaspoon sea salt
1/4 teaspoon white pepper
1/2 teaspoon ground nutmeg
2 cups shredded Fontina Cheese (reserving 1/4 cup for top)
1 1/2 cups whipping cream
Wondra flour

  • Preheat oven to 350 degrees.
  • Grease a 3 quart baking dish.
  • Layer potatoes, squash and carrots.
  • Top each layer with a small sprinkling of green onions, salt, pepper, nutmeg, cheese and Wondra flour.  Repeat layers.
  • Pour whipping cream evenly over layers and top with remaining cheese.
  • Bake covered for 90 minutes.
  • Uncover and bake 30 minutes more.
  • Let stand 15 minutes before serving.

CAMPFIRE POTATOES

Amounts are proportionate and per taste.
Slice some yukon gold potatoes and Vidalia onions.
Generously sprinkle with salt and pepper.
Toss with melted butter until well coated.
Using heavy duty foil cut out generous sized squares per person.
Squirt a generous amount of yellow mustard all around.
Sprinkle with grated cheddar cheese and crumbled crisp bacon.
Seal well.
Seal well and toss on grill for 25-30 minutes.

MACHO CHICKEN ROJO

MACHO CHICKEN ROJO
4 skinless, boneless breasts, browned and shredded
2 cups red enchilada sauce
juice of 1 lime,
1 small can green chiles
1 large bunch green onions, sliced
1 can rotel tomatoes
2 teaspoons minced garlic, jar
1 cup long grain rice
1 cup cheese

  • Mix all together
  • Bake 1 hour at 360 degrees

APRICOT PORK CHOPS & SCALLOPED POTATOES

As I bring my old recipes over to the new blog I’m evaluating each one on their merits and taking new pictures as necessary.  There are a few (very few) recipes though that I’m re-evaluating as to whether I would ever even make them again.  I’m trying to only post things here that would be served at my table again in the future.
The following recipe was originally tried and posted as a Pork Chops and Scalloped potatoes done in the crock pot with cherries.  While it was okay, but not something we would make again, the recipe itself still had merit so I adjusted the recipe yesterday and tried it again and VOILA we have a recipe I will serve again and again!  This recipe will also work with thinner pork chops as well.

APRICOT PORK CHOPS & SCALLOPED POTATOES
4 bone in pork chops
8 apricots, washed, pitted and sliced thin
3 large potatoes, scrubbed and sliced thin
1 bunch green onions, sliced thin
1/2 cup heavy cream
3 tablespoons butter
3+ tablespoons Wondra flour
1/8 cup sugar
finely grated cheddar cheese
salt and pepper to taste

  •  Lay apricots in a single layer in a baking dish and sprinkle with the sugar.  Set aside for an hour or so.
  • Save you nicest looking apricot pieces to lay on top of pork chops. Puree the rest.
  • In a small sauce pan melt the butter.  Whisk in 3 tablespoons of Wondra flour until golden.
  • Gradually add the cream, stirring continuously until smooth.
  • Gradually add in half or more of the apricot puree.
  • Preheat oven to 325 degrees.
  • Spray an 11×7 baking dish with non-stick cooking spray.
  • Start layering potatoes into the bottom of baking dish, salt and peppering with a dusting of flour and sprinkled with green onions and grated cheese between layers.
  • Once all the potatoes are layered, pour 2/3 of your sauce over the potatoes and allow it to dribble and settle  into all the cracks.
  • Lay pork chops on top of sauce in a single layer.
  • Arrange reserved apricot pieces on top of pork chops.
  • Add remaining puree to remaining sauce and whisk until smooth. 

  • Carefully pour over pork chops.
  • Cover with lid.
  • Bake 1 – 1 1/2 hours (depending on thickness and doneness of chops and potatoes.) Remove lid last 15 minutes.  Potato layer will be bubbly.

NOT YOUR GRANDMOTHER’S POTATO CASSEROLE

Remember when I found this thrift store find?  Well, here is the first recipe and it was a resounding success. 
When I actually made this recipe I realized it really was my grandmother’s recipe.  One that was undoubtedly passed around bymany women at neighborhood coffee clatches, tupperware parties and PTA meetings.  I did update it a bit and hubby can’t seem to get enough of it.
POTATO CASSEROLE
2 pound package frozen hash browns
1 can cream of chicken celery soup
1 teaspoon garlic salt 2 cloves garlic, minced
1 pint 8 ounces sour cream

salt and pepper to taste

12 tablespoons butter, melted, divided 8 tablespoons and 4 tablespoons
2 cups corn flakes Special K original
2 cups 1 cup shredded sharp cheddar cheese
1/2 teaspoon seasoned salt  1 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon parsley
  • Preheat oven 325 degrees.
  • Rub the inside of a 2 quart casserole with butter or spray with PURE.
  • Whisk together the sour cream, soup, 1/2 cup melted butter and seasonings.
  • In a large bowl toss the frozen hash browns with the wet ingredients and 1/2 the cheese until well blended.
  • Arrange the hash brown mixture in the prepared baking dish.
  • Top with remaining cheese.
  • Top with the Special K.
  • Pour remaining butter evenly over top.
  • Bake 1 hour on lowest shelf in oven.
Better the next day and the next and the next…

CHICKEN BRUSCHETTA SKIPPER STYLE

CHICKEN BRUSCHETTA SKIPPER STYLE
2 large boneless & skinless chicken breasts, cut into bite sized pieces
3+3 tablespoons butter
1 cup milk
1 tablespoon minced garlic, jar
8 oz. jar marinated artichoke hearts
2 tablespoons Classico tomato pesto
1 small onion, diced
4 tablespoons flour
8-16 ounces cooked pasta
1/2 cup Parmesan cheese
3/4 cup mozzarella cheese

  • Pre-heat oven to 350 degrees.
  • Cook pasta, drain and set aside.
  • Melt first 3 tablespoons butter in large skillet.
  • Saute’ chicken pieces a few minutes and then add onion and garlic. Saute’ until cooked through.
  • In a small food processor chop artichoke hearts until smooth and creamy.
  • Drain chicken and onion mixture.
  • In the same skillet, melt the additional 3 tablespoons of butter. Whisk in the flour until golden. Add milk and whisk until smooth.
  • Add the artichoke hearts and pesto and blend until smooth.
  • In a large mixing bowl toss the pasta, chicken mixture and sauce mixture with the Parmesan cheese and mix well.
  • Pour into a greased 9×9 casserole.
  • Top with mozzarella cheese.
  • Bake 30-45 minutes until crispy.

GREEN CHILE TUNA CASSEROLE

GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell’s cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese

  • Preheat oven to 375Ëš.
  • Blend together milk and soup until well blended.
  • Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
  • Fold in cheese.
  • Gently fold in egg noodles.
  • Pour into a generously greased baking dish.
  • Top with potato chips.
  • Bake for 30 minutes.

Mediterranean Chicken Alfredo

Mediterranean Chicken Alfredo
4 boneless skinless chicken breasts
6 oz. jar artichoke hearts, drained and rinsed
2 tablespoons Classico sun-dried tomato pesto
4 tablespoons + 2 tablespoons sweet butter
2 tablespoons flour
2 teaspoons minced garlic, jar
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/3 cup grated Mozzarella cheese
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon basil leaves
1/2 teaspoon oregano
pasta of your choice

  • Drain and rinse artichoke hearts, cut into small pieces
  • Cut chicken into bite sized pieces
  • Melt 3 tablespoons of butter in skillet over medium heat
  • Saute’ chicken pieces and garlic until cooked through and tender
  • While chicken is cooking melt 2 tablespoons of butter in sauce pan
  • Whisk in flour until smooth and golden
  • Gradually add whipping cream, bring to a SLOW simmer, stirring frequently
  • In a mortar and pestle rejuvenate your herbs and add to the sauce pan, whisking in well
  • Simmer 8-10 minutes until sauce reaches desired thickness and is smooth
  • Add tomato pesto & Mozzarella cheese and stir until smooth
  • Drain chicken mixture and add to the sauce mixture.
  • Pour over prepared pasta, top with Parmesan cheese and serve hot.
On a side note – this is what a dejected face looks like. She wasn’t happy about being relegated outside while I cooked.

ONION PANADE – SAVORY BREAD PUDDING

I found this awesome recipe for Onion Panade over at Stone Soup.   She called it the ultimate comfort food or a savory bread pudding so I needed to try that. She flavored with golden brown onions and the fragrance of thyme. Rustic bread provides the perfect contrast of textures.  I changed it up a bit.  You’ll find my changes in red.

I had couple of pieces of Havarti cheese left so tore them into pieces and added them the last few minutes of baking.

1 large Vidalia onion 

1 red onion, sliced into rings

1 large bunch green onions, sliced thin

2 cloves garlic, minced
1/2 bunch fresh thyme leaves, chopped
1/2 medium loaf rustic bread (1/2lb), torn in to chunks I used sourdough buns that I had in the freezer for future croutons
5 ounces cheese, grated or crumbled
3 cups vegetable or chicken stock
2 cups chopped rotisserie chicken pieces
  • Preheat oven to 400 degrees 
  • Cut onion in half lengthwise. Peel, then slice into half moons about 1/4inch thick. 
  • Heat 4 – 5 tablespoons olive oil in a large frying pan. 
  • Cook onion stirring occasionally until soft and golden brown. 
  • Stir in the thyme. 
  • In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. 
  • Bring stock to a simmer.
  • Pour over the onion dish. 
  • Season. 
  • Cover and bake for 30 minutes. 
  • Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread.

IDAHO SUNRISES

IDAHO SUNRISES
per person
1 Large Baked Potato (cooled)**  
1 tablespoon butter, melted 
1 Jumbo egg 
1 strip bacon, cooked and crumbled 
Shredded or sliced medium cheddar cheese
Sliced green onions

salt and pepper to taste
sour cream

  • Slice the top of each potato.
  • Use a small knife to cut around the potato edges leaving the potato as thin or thick as you prefer.
  • Spoon out the insides turning the potatoes into a “bowl”.  Be careful not to go so deep as to cut through the bottom. Remember that the more room you leave, the more goodies you can put inside.
  • Swirl melted butter around the inside of each potato and then season with salt and pepper.
  • Gently break egg into potato careful to NOT break the yolk.
  • Salt and pepper to taste.
  • Top with bacon, cheese and green onions.
  • Bake at 350 degrees for 25-30 minutes or until egg whites are set.
  • Serve immediately.

NOTE: I tried one potato with the “goodies” on top and one with the “goodies” on the bottom and we really could tell no difference, so it’s personal preference.

**I scrubbed the potatoes really well and then rubbed them with salted butter, celery salt and garlic powder before wrapping them in foil to bake.