Category: CASSEROLES & SIDES

CHICKEN COUNTRY CASSOULET

CHICKEN COUNTRY CASSOULET
3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon, diced
1 pound fat sausages of choice, cut into bite sized pieces
3 tablespoons butter
1 large Vidalia onion, diced
4 garlic cloves, minced
4 carrots, sliced
1/2 pound snap peas, washed and deveined
1/4 cup fresh minced parsley
1 14-ounce can petit diced tomatoes, basil, garlic & oregano
1 tablespoon Classico sun-dried tomato puree
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
2 tablespoons chopped fresh thyme or 1 tablespoon dried
2 +/- cups chicken stock
2 cups seasoned bread crumbs**
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. Remove from fat and set aside. 
  • Add the onions and garlic and cook 3-4 minutes until softened. 
  • Add the carrots, snap peas and parsley, sauteing 3-4 more minutes.
  • Add tomatoes, tomato puree, spices and salt and pepper to taste.
  • Add meat back in.
  • Add enough of the stock to just cover the meat and veggies, you don’t want things swimming around too much.  You can always add more stock during the cooking if needed. 
  • Cover dish and cook 1 hour.
  • Add more stock if necessary. Spread crumbs over the top and cook uncovered for 40 more minutes or until browned. 

**Try adding other vegetables such as broccoli or white beans for variety.   I used crushed Ritz crackers today and they worked reallllllllllllllly well as a substitute!

NOT YOUR MOM’S TUNA CASSEROLE

BUT SERIOUS COMFORT FOOD NONE THE LESS.

NOT YOUR MOM’S TUNA CASSEROLE

1/2 rotiserrie chicken, cut into small pieces or 2 large cans albacore white tuna
1 can cream of mushroom soup or substitute FOR NO PRESERVATIVES
1 can chopped green chiles, 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, chiles 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.

Fire Day Friday: Grilled Thai Style Green Beans

I love preparing green beans on the grill.  Honestly, it’s my favorite way to enjoy them.  But, I don’t usually get too creative with them when preparing them….So when I saw Mary at One Perfect Bite post her recipe for Thai Style Green Beans, I knew I was going to have to work on jazzing my grilled green beans up.

This is a simple little dish that can be made in the oven or on the stove, but really…. you just gotta try them on the grill.  You may never want them another way again.  Serve these along side my Vietnamese Spiced Pork Chops and Sweet Chili Sauce and you have got yourself a fantastic summer meal!
Grilled Thai Style Green Beans
Adapted from One Perfect Bite

Printable Recipe 
Ingredients:
1/4-1/2 pound green beans
1 teaspoon low sodium soy sauce
1 teaspoon hoisin
1 teaspoon creamy peanut butter
1 teaspoon water
1 teaspoon sweet chili sauce
salt and pepper

Directions:
Preheat grill to 375 degrees F.  Place the green beans in a large bowl.  Mix together all remaining ingredients until well combined.  Pour over green beans and toss to coat.

Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square.  Spray square with non-stick cooking spray.  Place green beans in the middle of the foil and bring together two opposite edges of foil; seal with a double fold.  Fold remaining edges together and enclose beans, leaving space for steam to build up.  Place packet on preheated grill and grill for 15-20 minutes, flipping packet over once.  Carefully remove from grill and foil packet.  Enjoy!

MEXICALI CHEESY POT PIE

Mexicali Cheesy Pot Pie Adapted from Pam’s Midwest Kitchen Korner
1 pound ground turkey, 93% lean
1 large onion, chopped
2 tablespoon chili powder
1 tablespoon garlic powder
1/2 teaspoon each salt and pepper
1 (10 oz.) can Rotel diced tomatoes with green chilies, undrained
1 cup frozen corn
1 cup frozen peas and carrots
5 ounces cheddar cheese, divided

For corn bread topping:
1/2 cup yellow cornmeal
1/2 cup flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 tseaspoon chipotle chili powder
1 egg, lightly beaten
2/3 cup milk, 1%
2 tablespoon vegetable oil

Directions:  Brown ground turkey and onions in large pan until cooked. Season with chili powder, garlic powder, salt and pepper. Stir in tomatoes, corn and peas & carrots (used whatever veggies you want.) Transfer to an 8 x 8 in. baking dish.

Top with half the cheddar cheese.

In a bowl, combine cornmeal, flour, baking powder, chipotle powder and salt. Stir in egg, milk and oil. Spread evenly over turkey mixture. Top with the rest of the cheese. Bake, uncovered for about 35 minutes or until topping is set.

Modifications:
-I used whole wheat.
-I did not use peas or carrots.
-I used a can of drained corn.
-I used a can of tomatoes with peppers and celery
  rather than Ro-Tel.
-I used an Italian blend cheese.

Here’s what you’ll need for the meat mixture:
Here’s what you’ll need for the cornbread mixture:
Preheat the oven to 350 degrees.
Chop up the onion.
Place the turkey and the onions in a skillet and cook through.
Once cooked, add corn and Ro-tel. 
I used a can of tomatoes with peppers and celery.  
I just cut up the tomatoes a little more. 
Add the spices.
Meanwhile, add all of the ingredients for the cornbread mixture.
Place the meat mixture into a greased baking dish.  
Spread the cornbread mixture out and put in the oven for 30-35 minutes or until cornbread rises.
About 5 minutes before finished, sprinkle cheese on top and put back in the oven until melted.
Here’s what you’ll end up with:
Our Thoughts:
This meal turned out to be somewhat of a pantry meal.  I changed a lot of the ingredients or omitted them because I didn’t have them on hand.

I thought the combination of the cornbread with the meat mixture tasted really great.  There were several textures in there that complimented each other.  
The one issue I had was that it was a little dry.  The cornbread soaked up most of the juices from the tomatoes so I wish that I would not have drained the corn before putting it in.

I was also a little worried about making the cornbread topping out of the whole wheat but it had a good texture and flavor.  Of course, you could always use one of those Jiffy corn muffin mixtures and it would work great, too.
Hope you enjoy!
April

SUMMER APPLE COLESLAW

I love coleslaw. And I love to combine different flavors to make new salads!  I am more of a celery and cucumber fan in salads.  The husband and my brother both prefer green pepper. So I made this for them. They put up with me putting beans into almost every meal so I can certainly cave and put green pepper into their coleslaw. It admit, it was good. 
We ate this salad with the most delicious grilled cheese sandwiches with a caramelized red onion jam.  It was an excellent meal.
I’ve actually made this a couple times as everyone loved it and it is an easy summer side dish.

Apple Coleslaw
4 cups coleslaw mix
1 green pepper, chopped
2 apples, chopped
1 – 8 oz. Yoplait french vanilla yogurt, light
2 tablespoons mayonnaise, light
2 teaspoon lemon juice
1/4 teaspoon dill weed
Salt and pepper

Combine coleslaw, pepper and apples.  In a small bowl, combine yogurt, mayo, lemon juice, dill, salt and pepper. Mix and add to coleslaw.  Mix and serve.

Total calories = 467 calories
4 servings = 117 calories per serving

Grilled Cheese with Red Onion Jam + Apple Coleslaw = 515 calorie dinner

OLD FASHIONED MACARONI & CHEESE

1 2/3 cups dry, small elbow or shells macaroni cooked and drained
1 bunch green onions, thinly sliced
2 tablespoons flour
1 teaspoon sea salt
1/4 teaspoon ground white pepper
1 (12 ounce) can evaporated milk
3/4 cup 1% milk
2 tablespoons butter
2 + 1/2  cups shredded sharp Cheddar cheese

  • Preheat oven to 300 degrees F. Grease 2-quart casserole dish.
  • Combine evaporated milk, 1% milk and butter in medium saucepan.
  • Stir in flour and pepper.
  • Cook over medium-heat, stirring constantly, until mixture comes to a boil.
  • Boil for 1 minute.
  • Remove from heat.
  • Stir in 2 cups cheese until melted.
  • Add macaroni and onions, blending well.
  • Pour into prepared casserole dish.
  • Top with remaining cheese.
  • Bake for 40 to 45 minutes or until cheese is melted and light brown.

APPLE RUM RAISIN NOODLE BAKE

Apple-Raisin Noodle Bake
1 pound wide egg noodles

2 teaspoons sea salt
6 tablespoons butter, softened + 1/3 cup butter, softened for topping
16 ounces cream cheese, softened
1 cup sugar     
2 cups small curd cottage cheese
2 cups sour cream
6 eggs, separated
1 cup golden raisins
3 teaspoons cinnamon
3 tablespoons rum
11/2 cup apples, peeled and chopped
1/2 cup golden brown sugar
PURE
  • Set oven to 350 degrees.
  • Set shelf to lowest position.
  • In a small bowl pour the rum over the raisins.  Set aside.
  • Spray a 13 x 9-inch baking dish with PURE.
  • Cook noodles with 2 teaspoons salt in boiling water; drain well, and toss with the 6 tablespoons of softened butter in a large bowl while still warm.
  • In a mixer bowl, beat the cream cheese and 1 cup sugar until light.
  • Add in the cottage cheese and sour cream; blending well.
  • In a separate bowl, beat the egg yolks until consistent in texture and color then add to the cream mixture with the cinnamon; blending well.
  • Pour this mixture over the egg noodles in the bowl; mix to combine.
  • Mix in the chopped apples and raisins (rum and all); blend well.
  • In a bowl beat the 6 egg whites until stiff; with a spatula, fold the egg whites into the noodle mixture.
  • Pour into prepared baking dish.
  • Add a loose foil tent to prevent pasta from crisping.
  • Bake for 45 minutes.

While casserole is baking:

  • In a small bowl, mix together the 1/3 cup butter and 1/4-1/3 cup brown sugar.
  • After 45 minutes of baking, remove the casserole, and sprinkle the butter/brown sugar mix over top of casserole.
  • Return to oven and bake another 30-45 minutes.

STIR FRIED RICE – Lovin’ The Leftovers


I love Asian food, using up leftovers, and cleaning out my fridge. A wonderful and versatile dish, stir fried rice, does all three with ease and delight.


Here is my current version of this dish today using the ingredients of:
2-3 cups cooked white rice (brown rice is also delish)
1 to 1 1/2 cups of chopped fresh vegetables including broccoli, carrots, green onions. *
1/4 cup diced ham
1 egg beaten
2-3 cloves minced garlic
1/4 cup toasted nuts, toasted lightly in a seasoned pan, then set aside
1/2 tablespoon vegetable oil for stir frying

Sauce
Mix in measuring cup or small bowl with whisk:
4-6 tablespoons low sodium soy sauce
1-2 tablespoon Ponzu sauce
1-2 tablespoons Rice wine vinegar
2 tablespoons Asian style salad dressing
1/2 cup water
3 tablespoons brown sugar

  • Heat oil in wok or fry pan over medium high heat.
  • Cook minced garlic until translucent, approximately one minute.
  • Add vegetables, brown for 1 minute while stirring with spatula. Cover with lid to steam for 2-3 minutes.
  • Add cooked rice and mix ingredients, allow to heat through.
  • Add diced ham, stir ingredients thoroughly, and then push rice mixture to one side of pan.
  • Use this open area to scramble the beaten egg.
  • After the egg is scrambled, stir into rice mixture.
  • Add the sauce to pan, stir fry for another minute until bubbling and hot.
  • Sprinkle toasted nuts prior to serving.

Other ingredient suggestions include tofu, pineapple, leftover pork, chicken, or steak, peas, corn, water chestnuts, bamboo shoots, and whatever else you have in your pantry, freezer, or refrigerator.


*Drained and defrosted frozen vegetables can also be used. 
Thank you so much and what variations and ingredients do you enjoy?

Twice Baked Potato Casserole

Here’s a simple casserole made using leftovers! It’s so good that when I’m making mashed potatoes for a meal I intentionally double the batch so I can make this with the leftovers the next day. You can use fresh mashed potatoes or boxed in a pinch.

What you will need: mashed potatoes, sour cream, cheddar cheese, bacon and green onions (not shown).

Just mix the sour cream with the mashed potatoes (use a little sour cream or a lot, that’s up to you). Spread in a casserole dish and bake at 350 for about 20 minutes until heated thoroughly. Top with cheddar cheese, cooked crumbled bacon. Pop back in the oven until cheese is bubbly. If desired add thinly sliced green onions for extra flavor and garnish.

If simple cooking is your style be sure to visit me at Seaside Simplicity for lots of quick and easy ideas!

KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

KRABBY CHICKEN CASSEROLE
2 cups chopped rotisserie chicken
1 1/2 cups flaked Krab
1 cup diced celery
1 bunch green onions, sliced thin
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
4 tablespoons butter
3 tablespoons flour
1/2 cup milk
1 small can french fried onion rings

  • Preheat oven to 350 degrees.
  • Toss together the chicken, krab, celery and onions.
  • Whisk together the sour cream and mayonnaise.
  • Fold sour cream mixture and cheese into chicken mixture.
  • In a small saucepan melt butter.
  • Whisk in flour until golden.
  • Add milk and whisk until well blended.
  • Fold roux into chicken mixture.
  • Pour into a greased 2 quart episode.
  • Top with french fried onion rings.
  • Bake 30 minutes.

5-6 spears of asparagus per person
2-4 tablespoons butter

1 lime, juiced
  • Clean and snap asparagus.
  • Spray a flat cookie sheet with PURE.
  • Arrange asparagus in a single layer.
  • In a small bowl melt the butter.
  • Add the lime juice and whisk well.
  • Pour lime juice evenly over the asparagus.
  • Increase oven temperature to broil.
  • Broil asparagus until just done.
  • Turn off oven and serve both dishes immediately.
 Submitted to: 

    KRABBY CHICKEN CASSEROLE & ASPARAGUS with LIME BUTTER

    KRABBY CHICKEN CASSEROLE
    2 cups chopped rotisserie chicken
    1 1/2 cups flaked Krab
    1 cup diced celery
    1 bunch green onions, sliced thin
    1 cup grated sharp cheddar cheese
    1/2 cup sour cream
    1/2 cup mayonnaise
    4 tablespoons butter
    3 tablespoons flour
    1/2 cup milk
    1 small can french fried onion rings

    • Preheat oven to 350 degrees.
    • Toss together the chicken, krab, celery and onions.
    • Whisk together the sour cream and mayonnaise.
    • Fold sour cream mixture and cheese into chicken mixture.
    • In a small saucepan melt butter.
    • Whisk in flour until golden.
    • Add milk and whisk until well blended.
    • Fold roux into chicken mixture.
    • Pour into a greased 2 quart episode.
    • Top with french fried onion rings.
    • Bake 30 minutes.

    5-6 spears of asparagus per person
    2-4 tablespoons butter
    1 lime, juiced

    • Clean and snap asparagus.
    • Spray a flat cookie sheet with PURE.
    • Arrange asparagus in a single layer.
    • In a small bowl melt the butter.
    • Add the lime juice and whisk well.
    • Pour lime juice evenly over the asparagus.
    • Increase oven temperature to broil.
    • Broil asparagus until just done.
    • Turn off oven and serve both dishes immediately.

    CRY BABY BURGERS & ROASTED PAPRIKA POTATOES

    CRY BABY BURGERS
    1 pound ground chuck
    sea salt and fresh ground black pepper to taste
    1 small can jalapenos, drained and chopped (save a small amount for the mayo)
    1 small can green chiles, drained and chopped
    1 tablespoon Worcestershire sauce
    2 slices pepper jack cheese
    jalapeno mayo (small amount of minced jalapenos whisked into mayo)
    caramelized onions – 1 small Vidalia onion, thinly sliced

    • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
    • Form into 3 patties. Refrigerate for several hours.
    • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
    • Sear and brown patties, turning frequently until cooked through.
    • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
    • When burgers are done, top with cheese, mayonnaise and caramelized onions.
    • Enjoy!

    ROASTED PAPRIKA POTATOES
    2 pounds baby red potatoes
    sea salt and fresh ground black pepper
    Hungarian paprika
    1/4 cup melted butter

    • Scrub potatoes.
    • Boil for 10-15 minutes.
    • Drain the potatoes until cool enough to handle.
    • Preheat oven to 400 degrees.
    • Spray a 9×9 shallow baking dish with PURE.
    • Place potatoes on bottom in an even layer.
    • Smash each potato slightly.
    • Evenly sprinkle with salt, pepper and paprika.
    • Pour melted butter evenly over top.
    • Bake 30 minutes until crunchy and bubbling.