Category: CASSEROLES & SIDES

BEEF & PASTA PIE

This week is for a great casserole that looks good for potlucks or company.
BEEF AND PASTA PIE
3/4 pound mini penne pasta or elbows
3/4 pound ground beef
3/4 pound ground pork
1 medium Vidalia onion, chopped
2 teaspoons minced garlic, jar
1 teaspoon sea salt
1 teaspoon white pepper
1 tablespoon Italian seasoning
1 large can Rotel tomatoes with green chiles, drained
basic sauce (see recipe below)
4 eggs + the white from the sauce recipe below
1 package frozen broccoli florets, chopped small
1 cup sharp cheddar cheese

  • Preheat oven to 350 degrees.
  • Prepare pasta according to the package directions.
  • Saute meat, onion and garlic.
  • Drain off fat.
  • Add tomatoes, broccoli and seasonings.
  • Heat through. Add cheese and set aside.
  • Set aside.
  • Prepare sauce (recipe below).
  • In a large mixing bowl combine the sauce and pasta until well blended.
  • Spray a spring form pan with PURE.
  • Put 1/2 of the pasta mix in the pan and form a ‘crust’ along the bottom and up the sides similar to what you would a cheesecake.
  • Top with the meat mixture.
  • Finish with the remaining past mix.
  • Bake covered with foil for 45 minutes.
  • Remove foil and bake another 15 minutes.
  • Bake on a cookie sheet just in case!
  • Run a knife around the edge before removing the sides.

SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Monterey Jack cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly until thickens a bit.
  • Stir in salt, pepper and grated cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

GARLIC PARMESAN STUFFED CHICKEN with MELTED STRAWBERRIES and HERB RICE PILAF

GARLIC PARMESAN STUFFED CHICKEN with MELTED STRAWBERRIES*
4 skinless, boneless chicken breasts
4 ounces grated Parmesan cheese
2 cloves minced garlic, jar
1 large bunch green onions sliced
1/4 cup seedless strawberry or raspberry jam*
3 1/2 cups strawberry pieces*
salt and pepper to taste
Juice of 1 lime
2 tablespoons white balsamic vinegar
1 tablespoon olive oil
  • Preheat oven to 375 degrees.
  • Whisk together the jam, lime juice and vinegar.
  • Pour over strawberries and onions toss together.
  • Sprinkle with salt and pepper. Spread into a 3 quart baking dish.
  • Toss garlic and Parmesan cheese together.
  • Cut a pocket in the side of each chicken breast and fill with garlic cheese mixture. Secure with toothpicks to close or use these cool loops or band! Salt and pepper each side.
  • In a skillet, heat olive oil and saute’ onions. Add chicken and brown on each side.
  • Transfer chicken to a baking dish and put into the oven for 10 minutes.
  • Add the strawberry baking dish to oven and bake both another 15-20 minutes until chicken is no longer pink, the berries have softened and the jam mixture has thickened.
  • Serve chicken with the berries over top and with Herb Rice Pilaf.

*I like to also change it out sometimes and make it with apricot pineapple jam, an 8 ounce can drained crushed pineapple and 2 cups of fresh apricot pieces.

HERB RICE PILAF
2 tablespoons butter
1/4 cup chopped Vidalia onion
1/2 teaspoon each sea salt, thyme & lemon pepper
1 1/2 cups long grain rice
2 cups water
1/4 cup Riunite White Lambrusco
1 teaspoon Better than Bouillon chicken base
1/4 cup minced slivered almonds

  • Melt butter in medium saucepan.
  • Add the onion and cook until translucent.
  • Add rice and saute a few minutes, stirring constantly.
  • Whisk seasonings and bouillon base into water and wine.
  • Pour seasoned mixture over rice and bring to a boil.
  • Reduce heat and simmer until rice is tender and all liquid has been absorbed (about 20 minutes)
  • Remove from heat and let stand 5-10 minutes.
  • Stir in almond pieces.
  • Fluff.

PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA

PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA
3-4 boneless, skinless chicken breasts
2 tablespoons butter
2 cloves garlic, minced*
1 teaspoon fresh ground pepper
2 ounces white wine
1 lemon, juiced
4 ounces bacon, diced
1 bunch green onions, thinly sliced
3 cups fresh spinach, washed and stemmed
spaghetti, cooked and well drained
1/2 cup fresh grated Parmesan cheese
1 large tomato, diced
*While I prefer fresh garlic, I have found that the roasted jar garlic is a great substitute, especially in the winter.
  • Brown bacon until crisp.
  • Add onion slices and garlic, sauteing until tender.
  • Move bacon and onions to the sides and add butter.
  • When butter is melted, add chicken and brown well on both sides.
  • In the meantime, prepare the pasta per package directions.
  • Remove chicken, keeping warm.
  • Add spinach and saute’ until spinach wilts.
  • Move spinach to outer sides.
  • Toss pasta with wine and lemon juice.
  • Mound pasta in center of pan.
  • Top with Parmesan cheese.
  • Layer chicken pieces over top.
  • Serve immediately.

SOUTH WESTERN CHICKEN CASSEROLE

SOUTH WESTERN CHICKEN CASSEROLE
3-6 boneless, skinless chicken breasts
3 cups frozen hash brown potates
1 large can Durkee’s french fried onions, divided
1 can Old El Paso green enchilada sauce
1 can Rotel tomatoes, drained
1 can white niblets corn, drained
1 cup grated sharp white cheddar, divided
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk
salt and pepper to taste
PURE

  • Preheat oven to 375 degrees.
  • Spray large casserole dish with PURE.
  • Spread potatoes along the bottom.
  • Top with first half of french fried onions.
  • Top with first half of cheese.
  • Salt and pepper chicken breasts layering them over cheese seasoned side down.
  •  Salt and pepper top sides of chicken.
  • Layer corn and tomatoes over top of the chicken.
  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Whisk in enchilada sauce.
  • Pour over corn and tomato layer.
  • Top with remaining cheese.
  • Ring French fried onions around the edge.
  • Bake 30-45 minutes covered.
  • Bake another 15-30 minutes uncovered.
  • Let stand 5-10 minutes.

We had wonderful leftovers below and they tasted better and more full of flavor on day 2 and 3.

NOT YOUR MOM’S TUNA CASSEROLE – great with chicken too!

NOT YOUR MOM’S TUNA CASSEROLE
1/2 rotisserie chicken, cut into small pieces or 2 large cans albacore white tuna
1 can cream of mushroom soup or substitute
1 can chopped green chilies, drained
1/2 cup milk
1 large can French’s French fried onion rings
1 bunch green onions, diced
1 stalk celery, diced
1/4 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 cups wide egg noodles

  • Preheat oven to 350 degrees.
  • Bring a large sauce pan of water to a roiling boil.  Add noodles and simmer 5 minutes.
  • Whisk together soup or soup substitute and milk.
  • Add onions, celery, chilies and chicken pieces blending well.
  • Add in 1/2 can French’s onion rings, blending well again.
  • Add in drained noodles and cheeses, blending again until well mixed.
  • Pour into a greased casserole dish and top with remaining Frnech’s onion rings.
  • Bake 30 minutes.
  • Enjoy.

JAMBALAYA

JAMBALAYA

3 tablespoons olive oil
1 large bunch green onions, diced
3-5 cloves garlic, minced
2 cups diced cooked ham
1/2 cup white wine
1 cup chicken stock
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
3/4 cup long grain rice

  • Heat the oil in a dutch oven. Add the green onions and garlic and sauté until fragrant and tender.
  • Mix in remaining ingredients except for the rice and bring to a boil.
  • Add rice and reduce the heat. Simmer until rice is tender and the liquid has been absorbed, about 25 minutes.

CHICKEN CORDON BLEU CASSEROLE

This is another recipe that was full of boxed, canned or preserved ingredients that I changed to “scratch” ingredients.  It was another great success and will be a wonderful cold weather dish this winter.
CHICKEN CORDON BLEU CASSEROLE
1/4 cup mayonnaise
1 teaspoon dried parsley flakes
2 cups cooked chicken pieces (2 large breasts)**
1 cup ham steak, diced
1 bunch green onions, sliced thin
4 cups cooked egg noodles
1/2 cup grated gruyere cheese
2 slices swiss cheese
salt and pepper to taste
3 tablespoon butter
3 tablespoons flour
1/4 teaspoon salt
1/2 cup milk
1/2 cup chicken broth
1/4 teaspoon poultry seasoning
  • Preheat oven to 350 degrees. 
  • Lightly spray 9×9 baking dish.
  • Melt the butter in saucepan.
  • Whisk in the flour, poultry seasoning and salt and cook until bubbly. 
  • Remove from heat and gradually whisk in liquid. 
  • Return to heat and cook, stirring, until smooth and thickened.
  • Set aside to cool.
  • Cook noodles, drain and set aside to cool.
  • Spray a skillet with PURE.
  • Over medium high heat saute chicken pieces and onions until chicken is cooked through.
  • Add ham pieces and heat through.
  • To the cooled soup mixture add the mayonnaise, parsley flakes and blend well.
  • Stir in the chicken, ham and onion mixture until well mixed.
  • Fold in egg noodles gently.
  • Arrange in baking dish.
  • Bake 20 minutes.
  • Top with cheese (see picture above).
  • Bake 10 more minutes.
  • Let stand 5 minutes before serving.

**This is a great recipe to use with rotisserie chicken!

POLYNESIAN CHICKEN & ITALIAN FARRO & GORGONZOLA GARLIC DIPPING SAUCE

I also love to research foods we’ve never tried before as well as try old, old recipes or just plain make things up.  I also take requests if anyone would like me to test out a recipe for them.
Today we’re making Polynesian chicken (the cheating way) and Italian Farro with Gorgonzola garlic dipping sauce.  I saw a package of Pedon Italian Farro  at the grocery store the other day and it looked interesting (reminded me of rich looking barley) – so the impulse buy won and here we are.
Here’s the history lesson first:  Grano Farro has a long and glorious history: it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in puls, the polenta eaten for centuries by the Roman poor. Important as it was, however, it was difficult to work and produced low yields. In the centuries following the fall of the Empire, higher-yielding grains were developed and farro’s cultivation dwindled: By the turn of the century in Italy there were a few hundreds of acres of fields scattered over the regions of Lazio, Umbria, the Marches and Tuscany.

Farro would probably still be an extremely local specialty had the farmers of the French Haute Savoie not begun to supply it to elegant restaurants that used it in hearty vegetable soups and other dishes. Their success sparked renewed interest in farro among gastronomes, and now the grain is enjoying a resurgence in popularity in Italy as well, especially among trendy health-conscious cooks.  

POLYNESIAN CHICKEN
4 Boneless, Skinless chicken breasts
1 stick butter, divided in half
1 cup Frank’s Sweet Chili hot sauce
1 package Knorr Vegetable Soup Mix
1/4 cup flour
  • Preheat oven to 350 degrees.
  • Using a small food processor,  grind the Knorr soup mix into a fine dust.
  • Add the vegetable soup dust to the flour in a large plastic bag and mix well.
  • Dredge chicken breasts in soup and flour mixture.
  • In a large skillet over medium high heat, melt one half of the butter.
  • While that is melting, melt the remaining butter in a 2 cup measuring cup in the microwave.
  • Add the hot sauce to the measuring cup and heat an additional 20 seconds. Mix well. Set aside to cool.
  • In the skillet brown the chicken breasts on both sides until almost done. 
  • Spray a small cookie sheet with PURE.
  • Coat each piece of chicken with hot sauce mixture and lay on cookie sheet.
ITALIAN FARRO

small bag PEDON farro

2 tablespoons Frank’s Sweet Chili hot sauce
  • Bring a 2 quart pan of water to a boil.
  • Add the Farro and simmer, 10-12 minutes.
  • Drain thoroughly.
  • Add hot sauce and toss to coat.
  • Serve immediately.

GORGONZOLA GARLIC DIPPING SAUCE
1/4 cup gorgonzola crumbles
1/3 cup mayonnaise
3 cloves garlic
2 tablespoons buttermilk
salt and pepper to taste
  • In a small food processor, process the crumbles until finely ground.
  • Add garlic, mayonnaise, salt and pepper.  Mix until well blended.
  • Add buttermilk.  Add a bit more if you would like a thinner sauce.

BEEF POT PIES

    6 cups shredded pot roast
    2 medium onions, chopped
    2 cloves garlic, minced
    2 tablespoons vegetable oil
    3 celery stalks
    1 small bag baby carrots
    1 small bag frozen green beans or 1/2 pound fresh, cleaned and cut
    2 cups beef broth
    12 oz. evaporated milk
    1/3 cup butter
    1/2 cup + 1 tablespoon Wondra flour
    3/4 teaspoon thyme
    1/4 cup cooking sherry
    1/8 cup parsley
    salt and pepper to taste

    • Separate beef from fat and bones and set aside. 
    • Heat oil in dutch oven. 
    • Saute’ onions, garlic and celery until just tender. 
    • Transfer to a large mixing bowl and toss with shredded beef. 
    •  Mix together beef broth and milk and microwave until steamy, 2-3 minutes. 
    • In a large sauce pan melt butter. When foamy stir in flour, parsley and thyme until golden. 
    • Gradually whisk in the hot milk mixture. 
    • Bring to a simmer and cook until thick. 
    • Turn off heat and stir in sherry, salt and pepper to taste. 
    • Stir in beef mixture and vegetables. 
    • Divide into 6-8 small French white Pyrex round baking dishes. 
    • Cover with lids and freeze.
    • When ready to bake, thaw and bring to room temperature. 
    • Cover with pie crust** and bake at 400 degrees for 30-35 minutes or until golden brown. 
    • With this recipe you don’t end up with a bottom crust, but just think of how many calories you’re saving.


    **Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

    DANISH CUBE STEAK and GROWN UP MAC & CHEESE

    DANISH CUBE STEAK REVISITED
    3 ounces bleu cheese crumbles
    3/4 cup mayonnaise
    1/4 cup minced green onions
    6 pork cube steaks
    1/2 cup panko crumbs
    2 tablespoons butter

    • In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
    • Coat steaks on both sides with mayonnaise mixture.
    • Dredge through panko crumbs.
    • Melt butter in a large skillet over medium heat.
    • Add cube steaks and brown on both sides.

    GROWN UP MAC & CHEESE
    12 ounce package pasta
    3 tablespoons flour
    3 tablespoons butter
    2 cups whole milk
    1/2 teaspoon sea salt
    1 teaspoon Frank’s hot sauce
    3/4 cup sharp white cheddar cheese
    3 ounces bleu cheese crumbles
    1/2 cup finely grated Parmesan cheese

    • Preheat oven to 350 degrees.
    • Prepare pasta according to package directions. Drain Well.
    • Melt butter in a medium saucepan.  Add salt.
    • In a small food processor pulse bleu cheese crumbles until fine.  Set aside.
    • Add flour and whisk constantly over medium heat until smooth.
    • Gradually add milk, whisking constantly.  
    • Add hot sauce.  Bring to a slow boil.  Simmer for 5 minutes.
    • Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
    • Mix pasta and cheese mixture together until well blended.
    • Scoop into a casserole or ramekins.
    • Bake 15-20 minutes.
    • Top with chopped chives.

    Oatnut Sourdough Herb Dressing

    This week I’m sharing a “new” scratch recipe for my Oatnut Sourdough Herb Dressing. My brother has been after me for years to always make it the same way (my late father’s recipe) I always have (tradition) and write it down, so this one is for him and to see if he really does read my blog! LOL! We use this recipe for both Thanksgiving and Christmas and I always make enough to freeze for weekday meals too. It’s a great way to use up stale bread. Sometimes I will collect the stale bread into a wrapper in the freezer until I have enough to make a large batch.


    Oatnut Sourdough Herb Dressing
    10 slices Brownberry or Oroweat OATNUT bread, cut intobite size chunks
    1/2 loaf sourdough French bread, cut into bite size chunks
    1 large sweet onion, chopped fine
    1 small bunch celery (leaves and all), chopped fine
    1/2 bag baby carrots, chopped fine
    1 box mushrooms, chopped fine
    1 tablespoon sea salt
    1 tablespoon white pepper
    2 sticks unsalted butter
    4 cups hot water
    2 tablespoons Better than Bouillon Chicken base
    2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
    4 teaspoons minced garlic, Jar

    • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
    • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
    • Chop all the vegetables.
    • In a large cast iron pan melt 1/4 cup of the butter.
    • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender. Add the garlic last as it will burn first.
    • Whisk together the water, better than bouillon chicken base and all of the seasonings.
    • Add the melted butter.
    • In a large pan toss the bread slices together.
    • Add the sauteed vegetables and toss again.
    • Add the liquid mixture and toss again until well absorbed.
    • Fold entire mixture into at least a 9×13 baking dish.
    • Bake uncovered 1 hour.
    • At this point I use a small portion for our dinner that night and freeze the rest.
    • When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.

    SAUERBRATEN, POTATO PANCAKES & GINGERSNAP GRAVY

    SAUERBRATEN & GINGER SNAP GRAVY

    3 pound chuck roast
    2 cups vinegar
    2 cups beef broth
    1 medium onion, thinly sliced into rings, separated
    2 bay leaves
    1 teaspoon white pepper
    1/4 cup sugar
    1/4 cup lemon juice
    1 tablespoons ground cloves
    6-10 gingersnaps

    • In a medium saucepan blend all the ingredients together except the ginger snaps. Heat, but do not boil.
    • Pour over the roast in a tight sealed Tupperware marinader. Marinate 48-72 hours, turning twice daily.
    • On the 3rd day remove the roast from the marinade, drain well saving all marinade and brown* on both sides and all edges.
    • Put roast in roasting pan and pour marinade over top. Bake for 3 hours covered and undisturbed.
    • During the last 30 minutes add the gingersnaps to the liquid and allow them to soften. If you are going to want more gravy than there is liquid, add a can of beef consomme at this time.
    • Remove bay leaves. If you prefer you can use whole cloves (8-10) and tie those and the bay leaves into a cheesecloth bag that can be more easily removed.
    • Remove roast from pan and whisk in roux until desired gravy consistency is reached.

    *Browning will take longer because of the vinegar in the marinade.

    POTATO PANCAKES

    3+ cups peeled, grated & squeezed* potatoes
    1 large bunch green onions, minced or 1 small Vidalia onion, minced
    1/2 cup self rising flour
    1 teaspoon salt
    1/2 teaspoon pepper
    1 cup buttermilk
    1 egg, beaten
    4 tablespoons butter, melted

    • Sift together the flour, salt and pepper.
    • Whisk together the buttermilk, egg and butter until smooth.
    • Whisk in the flour mixture until well blended.
    • Fold in the potatoes and onions.
    • Drop onto hot griddle and make your pancakes.
    • Serve with applesauce and sour cream or with the Sauerbraten gravy.

    *I use a flour cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.