Category: CASSEROLES & SIDES

OATNUT SOURDOUGH HERB DRESSING

Many Thanksgiving’s ago I stood in my childhood kitchen watching my dad prepare the stuffing for dinner.  Daddy never stuffed the Turkey, but instead made the “stuffing” like a big casserole.  The stuffing was always my favorite part topped with daddy’s giblet gravy – YUMMY.  I can taste it like it was always those years ago again.

Several years ago my brother asked me to try and reproduce the recipe and VOILA’ I did it!


OATNUT SOURDOUGH HERB DRESSING
10 slices Brownberry or Oroweat OATNUT bread, cut into bite 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.

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 teaspoon minced garlic (jar) or 1 clove
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups rates 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.

I developed this recipe for a request from our youngest and it quickly became a family favorite.

JAMBALAYA

JAMBALAYA

3 tablespoons avocado oil
1 large bunch green onions, diced
3-5 cloves garlic, minced
2 cups diced cooked ham
1 beef sausage, diced
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.

RITZY CARROT & BROCCOLI CASSEROLE

Grams made this as a broccoli casserole for years and I recently converted it to include carrots (I love the color combo) and removed the yucky for you condensed soup.

RITZY CARROT & BROCCOLI CASSEROLE
4 medium carrots
2/3 cup water
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons butter
pinch cinnamon

  • Wash, peel and slice carrots diagonally.
  • In a saucepan combine the water, salt and sugar.
  • Add carrots. Bring to a boil.
  • Turn down heat to simmer and cook until JUST tender crisp.
  • Drain.
  • Toss with butter and cinnamon.

6 broccoli crowns, washed and trimmed into 2 inch pieces (stalks also)
1/2 cup mayonnaise
1 Jumbo egg
1 small Vidalia onion, chopped
1/2 cup grated cheddar cheese
salt and pepper to taste
4 tablespoons butter
1 1/3 cups ritz cracker crumbs**
4 tablespoon flour
1/2 cup chicken broth
1/2 cup milk

  • Preheat oven to 350 degrees.
  • Cook broccoli in boiling, salted water or steam until JUST tender.
  • Drain well, cool slightly and toss with carrots and onions.
  • Layer into a greased 9×9 baking dish.
  • Top with cracker crumbs.
  • Melt butter in bottom of saucepan. Whisk in the flour until smooth.
  • Add the chicken broth, milk, mayonnaise and egg, whisking until smooth.
  • Pour over broccoli mixture.
  • Cover and bake 40 minutes.
  • Top with cheese and bake uncovered an additional 10 minutes.
  • Let stand 5-10 minutes before serving.

**I love to substitute Keebler buttery garlic club crackers and add garlic!

TURKEY TETTRAZINI

When I was a kid and just starting to do the majority of the family cooking we had a set group of recipes that were the “weeknight” recipes. One of those recipes that was especially popular during the holidays was Turkey Tettrazini. We also substituted ham and chicken for the turkey throughout the rest of the year. Back then I prepared the recipes as they were written and they were okay, but the Tettrazini recipe used ALL Velveeta and canned mushrooms and stuff I wouldn’t think of putting into my body now so it was my goal to create the same recipe in a more health oriented way, but still easy for a weeknight meal.

TURKEY TETTRAZZINI
2 tablespoons butter
1 large bunch green onions, chopped
1 stalk celery, chopped
8 ounces linguine, broken in half and cooked al dente
salt and pepper to taste
2 cups shredded turkey pieces*
1 can cream of celery soup**
1 cup milk
1 cup grated mild cheddar cheese
1 cup grated Mozzarella cheese

  • Preheat oven to 350 degrees.
  • Melt butter in a skillet.
  • Saute onions and celery just until tender.
  • Add soup and milk, stirring to blend. Cook just until thick.
  • Add cheddar cheese.
  • Add salt and pepper.
  • In the bottom of an 11×7 baking dish scatter first the pasta and then the meat pieces.
  • Pour soup mixture over top.
  • Top with mozzarella cheese.
  • Bake 25-30 minutes.

*ham and rotisserie chicken work well too
** I PREFER SOUP SUBSTITUTES – SEE BELOW

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • 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.

VARIATIONS

  • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
  • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
  • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
  • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
  • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
  • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

CHICKEN CHILE CORN CUSTARDS

This recipe turned out fantastic and would be perfect your next brunch gathering. It also makes a wonderful cold winter’s night meal.

CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

  • Preheat oven to 425˚.
  • Grease 6 six ounce ramekins.
  • Place ramekins in a 13×9 baking dish.
  • In a large bowl combine eggs and cream.
  • Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
  • Pour mixture evenly into ramekins.
  • Place baking dish on center rack in the middle of the oven.
  • Add 1 inch of boiling water to the baking dish.
  • Bake for 30-35 minutes or until a knife inserted comes out clean.
  • Remove ramekins from water and serve on plates.

    CHIPOTLE CHEDDAR MAC & CHEESE

    CHIPOTLE CHEDDAR MACARONI & CHEESE ala TAMY
    1 1/2 cups dried macaroni (elbows or shells)
    1 1/4 cup diced ham
    1/2 cup garlic pepper crispy onions
    3/4 cup heavy cream
    2 tablespoons butter
    salt and pepper, to taste
    4 slices Chipotle cheddar cheese, torn into pieces
    3 slices sharp cheddar cheese, torn into pieces
    3 slices white American cheese, torn into pieces

    • Preheat oven to 350˚.
    • Prepare macaroni according to package directions. Drain well.
    • Using the same pan, melt butter and add cream until smooth.
    • Add cheese a few pieces at a time, stirring until well blended.
    • Salt and pepper to taste.
    • Add ham pieces, coating them well with sauce.
    • Fold in pasta.
    • Pour into casserole dish.
    • Sprinkle with crispy onions.
    • Bake 20 minutes or until heated through and golden on top.

    CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY

    CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY

    I originally thought this was going to be just another mac and cheese recipe and maybe if I had followed the recipe it would have been, but instead I “doctored” the recipe to fit hubby’s taste and what I had on hand. The results according to hubby were phenomenal, but requests I make it again so he can tell for sure.

    CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY

    1 1/2 cups dried macaroni (elbows or shells)

    1 1/4 cup diced ham

    1/2 cup garlic pepper crispy onions

    3/4 cup heavy cream

    2 tablespoons butter

    salt and pepper, to taste

    4 slices Chipolte cheddar cheese, torn into pieces

    3 slices sharp cheddar cheese, torn into pieces

    3 slices white American cheese, torn into pieces

    • Preheat oven to 350˚.
    • Prepare macaroni according to package directions. Drain well.
    • Using the same pan, melt butter and add cream until smooth.
    • Add cheese a few pieces at a time, stirring until well blended.
    • Salt and pepper to taste.
    • Add ham pieces, coating them well with sauce.
    • Fold in pasta.
    • Pour into casserole dish.
    • Sprinkle with crispy onions.
    • Bake 20 minutes or until heated through and golden on top.

    POTATO PANCAKES

    This one is for Riley at Pig’n’Pancake in Seaside.  Thank you for being a great server and so friendly. You made breakfast enjoyable during our stay.
    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 cheese 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.

    **I generally use regular milk and 1 tablespoon apple cider vinegar.

    PINEAPPLE PIGGY PIE & ROASTED SPICED CARROTS

    It seems like a million years since I’ve done any serious blogging.  I’m still here and life is starting to settle down (we hope) and I’m anxious to get back to some DIY projects, fun recipes and adventures. At least that’s the plan after the holidays.
    I’ve got a back load of recipes and pictures to post, but there will always be tomorrow for the rest of them.  Tonight I’ll start with a hubby favorite.
    While this is not much to look at, the combination of the two recipes are SERIOUSLY PACKED WITH A FLAVOR PUNCH.  We LOVE this recipe and LOVE having the leftovers to eat.
    The original recipe for the now known as Pineapple Piggy Pie was called Ham Stacks and called for sweet potatoes and marshmallows.  Hubs hates sweet potatoes so I converted the recipe to mashed Yukon golds.  It also called for individual stacks on pineapple rings, but I also converted it to a casserole for ease – not to mention it’s more “man” friendly than the little stacks.

    PINEAPPLE PIGGY PIE & ROASTED SPICED CARROTS
    PINEAPPLE PIGGY PIE
    1 pound ground ham
    1 pound ground pork (I used Jimmy Dean Organic sausage)
    1 cup crushed corn flakes
    1/4 teaspoon white pepper
    2 eggs, beaten
    1 cup whole milk
    2 cups mashed potatoes
    1 large can crushed pineapple, drained VERY well

    • Preheat oven to 350˚.
    • Combine ham, pork, eggs, corn flakes, milk and pepper until well mixed.
    • Spray the bottom of a 9×13 baking dish.
    • Layer the pineapple on the bottom.
    • Top with Meat mixture.
    • Top with mashed potatoes.
    • Bake for 1 hour.

    ROASTED SPICED CARROTS
    1 pound baby carrots
    2 tablespoons Avocado oil
    2 large cloves garlic, minced
    1 tablespoon sugar
    1 teaspoon ground cumin
    1/2 teaspoon sea salt
    1/2 teaspoon ground cinnamon
    1/2 cup golden raisins
    Juice of 1 lemon

    • Cut carrots in half and then cut in half again.
    • Toss carrots with oil, garlic, sugar, cumin, sea salt and cinnamon.
    • Roast 20 minutes or until fork tender.
    • Remove from oven.
    • Toss with raisins and lemon juice.

    BRUSCHETTA CHICKEN BAKE

    I cannot remember where I found this recipe originally, but it was a good fall/winter night type dish so I filed it and finally tried it with a few modifications.  Hubs loved it and I will be making it again!
    BRUSCHETTA CHICKEN BAKE
    1 1/2 pounds chicken breasts, cut into bite sized pieces
    1 can diced tomatoes with garlic & herbs, undrained
    1 package Chicken Stove Top Stuffing
    1 KNORR chicken bouillon gel tub
    1 cup hot water
    2 cloves garlic, minced
    1 tablespoon Gourmet Garden Basil paste
    4 slices or 1 cup grated  mozzarella cheese
    • Preheat oven to 375°.
    • Whisk together hot water, bouillon tub, garlic and basil paste until well blended.
    • In a mixing bowl mix together the stuffing mix, tomatoes and bouillon mixture until stuffing is moistened.
    • In a 9×9 baking dish sprayed with PAM, layer evenly first the chicken, then the cheese and topped with the stuffing mixture.
    • Bake 45 minutes – chicken will be cooked through and stuffing will be beginning to crust.
    • Cut it like a lasagna and serve with salad.

    LINK PARTY PALOOZA & FOODIE FRIDAY submissions by 3 Sides of Crazy

    It’s FOODIE FRIDAY over at RATTLEBRIDGE FARM and a great time for me to catch up on a few recipes that needed posting from the recently tried stack of Magazine Monday recipes and this week there were quite a few winners I must say.

    First up is:

    BULLAI RUBBED CHICKEN

    2 pounds chicken tenders, rinsed and dried

    1 1/2 teaspoons chili powder

    1/2 teaspoon sea salt

    2 teaspoons garlic powder

    1 KNORR onion bouillon cube, crushed

    1 teaspoon California sweet Paprika

    1 KNORR chicken homestyle stock tub

    2 tablespoons sun dried tomatoes

    Juice of 1 lemon

    4 tablespoons butter, divided

    • Combine spices until well blended.
    • Sprinkle rub on both sides of chicken  rubbing in well.
    • Melt 2 tablespoons of butter over medium high heat.
    • Cook chicken pieces until just done, about 4 minutes per side.
    • Remove chicken pieces, keeping them warm.
    • Add remaining butter and KNORR stock and hot water, whisking into drippings until well blended.  Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
    • Whisk in the lemon juice and whipping cream until well blended.
    • Add sun dried tomatoes.
    • Reduce heat, simmering to desired consistency.
    • Pour over chicken and mashed potatoes.

    Next was a super easy and SUPER tasty recipe:

    GERMAN SMASHED POTATOES

    3 pounds YUKON GOLD potatoes, peeled and cut into chunks, cooked tender

    1/2 pound bacon

    4 tablespoons apple cider vinegar

    1 teaspoon sugar

    • Cook bacon until crisp, drain on paper towels.
    • Add vinegar and sugar to bacon fat, being sure to scrape up all the bits on the bottom of the pan and cook until well blended. Remove from heat.
    • In a large bowl add the potatoes and smash.
    • Crumble the bacon over the potatoes.
    • Pour the vinegar mixture over top and mix well.
    • Enjoy.

    Then came a more time consuming recipe, but one hubs fell in love with:

    I also found that they now make refried BLACK beans – gotta tell you I’m loving these!

    LAYERED TORTILLA PIE

    1 cup salsa

    1 pound ground beef

    homemade taco seasoning

    1 can refried BLACK beans

    1 can traditional refried beans

    8 inch flour tortillas

    2 cups Mexican shredded cheese

    sour cream

    1/2 cup chopped tomatoes

    • Brown the hamburger and drain off the grease.
    • Add 1/2 cup water and taco seasoning to the hamburger.
    • Cook until liquid is absorbed.
    • Preheat oven to 400°.
    • In a medium bowl mash together the refried beans, 1/2 the salsa and 1/2 the garlic.
    • In another medium bowl mash together the refried BLACK beans, 1/2 the salsa and 1/2 the garlic.
    • Spray a shallow pie pan with PURE.
    • Spread a small amount of sour cream on a tortilla and lay in the bottom of the pie pan.
    • Spread with one of the bean mixtures.
    • Add another tortilla and spread with some meat mixture.  Top with a thin layer of cheese.
    • Repeat layers until you have about 7 or 8 layers.
    • Top with remaining cheese.
    • Cover lightly with foil.
    • Bake 40 minutes. Uncover and bake 5 minutes until cheese is bubbly.
    • Cut into wedges and serve with salsa and sour cream.

    Here’s an all-time favorite:

    SEAFOOD SALAD

    Shredded Romaine

    Tomato wedges

    Sliced green onions

    Juice of 1 lemon

    salt and pepper to taste

    1 large can tuna, drained really well

    Mayo to taste

    • Toss all together and enjoy with some garlic bread.

    And lastly one of our new favorites:

    ITALIAN MEATLOAF CUPS w/ PARMA ROSA PASTA

    1 pound hamburger

    1 pound Italian sausage

    2 bunches green onions, chopped

    1 sleeve saltines, crushed

    2 eggs

    1 can Italian tomato paste

    8 oz. shredded cheddar cheese

    2 cloves garlic

    1 teaspoon sea salt

    1 teaspoon white pepper

    1 tablespoon Worcestershire sauce

    1 tablespoon liquid smoke

    • Preheat oven to 350 degrees.
    • Blend all together.
    • I use the mini loaf pans and fill each one 2/3.
    • Bake for 45 minutes or until top is crispy.
    • Pour off excess fat before serving.
    • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.
    These are truly greatest hits at our house and welcome leftovers for weekend picnic sandwiches.

    PARMA ROSA PASTA

    2 tablespoons butter

    1/2 cup heavy cream

    1 teaspoon minced garlic, jar

    1 tablespoon Classico sun-dried tomato paste

    1 egg yolk, beaten

    1/4 teaspoon thyme

    salt and pepper to taste

    3/4 cup grated Parmesan cheese

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

    Recipes Submitted to:

    and TATERTOTS & JELLO’S  LINK PARTY PALOOZA

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