Category: CASSEROLES & SIDES

OVEN BBQ PORK CHOPS

OVEN BBQ PORK CHOPS
1 1/2 to 2 pounds pork rib chops, trimmed of fat 

1/4 teaspoon sea salt 

1/4 teaspoon  freshly ground pepper
3 teaspoons safflower oil, divided
1 medium onion, sliced thin
1 clove  garlic, minced
1/2 cup  orange juice 

3/4 cup  barbecue sauce
2-3 cups prepared white rice

  • Preheat oven to 400 degrees.
  • Generously sprinkle pork chops with salt and pepper. 
  • Heat 2 teaspoons oil in a large ovenproof skillet over high heat. 
  • Add the pork chops and sear to brown, 1 to 2 minutes per side. Transfer to a plate.
  • Add the remaining 1 teaspoon oil to the pan. 
  • Add onion and cook, stirring, until softened. 
  • Stir in garlic and cook, stirring, until fragrant. 
  • Add orange juice and cook until most of the liquid has evaporated. 
  • Stir in barbecue sauce until well blended. 
  • Return the pork chops to the pan, turning several times to coat with the sauce.
  • In a large baking dish layer the rice on the bottom, smoothing the top.
  • Add pork chops to top of rice.
  • Pour remaining sauce over the chops and rice.
  • Transfer the dish to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers at least 145 degrees. 10-15 minutes.

CREAMY CHICKEN SPAGHETTI CASSEROLE

Creamy Chicken Spaghetti Casserole
2 cups shredded rotisserie chicken
1 stick butter
16 ounces mushrooms, sliced
¼ +¼ cup chardonnay
sea salt and pepper to taste
¼ cup flour
2 cups chicken broth
1-½ cup whole milk
1 cup grated Parmesan cheese
3/4 cup roasted red peppers, minced
1 pound Thin Spaghetti

  • Melt 2 tablespoons butter in a large skillet. 
  • Add mushrooms, 1/4 cup white wine, and sprinkle with salt and pepper. 
  • Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. 
  • With a slotted spoon remove mushrooms from skillet. Set aside. 
  • Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. 
  • Drain when al dente reserving broth.
  • Return large skillet to medium-low heat. 
  • Add 6 tablespoons butter. 
  • Sprinkle flour over butter, whisking to combine until roux turns golden.
  • Add broth gradually and whisk to combine. 
  • Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. 
  • Turn off heat, add Parmesan cheese, stirring until well blended. 
  • Add in the mushrooms, chicken, and roasted red peppers. 
  • Stir to combine and check seasonings. 
  • Add cooked spaghetti and toss until well blended. 
  • Turn into a 9 x 13 casserole pan. 
  • Bake at 350 degrees or until golden brown and bubbly. 
  • Serve with salad and warm, crusty bread.

CRY BABY BURGERS and 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.

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!

CHICKEN AND SPINACH NOODLE CASSEROLE

Chicken and Spinach Noodle Casserole
1tablespoon butter
1 medium onion, finely chopped
1 clove garlic, finely chopped
10 ounces package frozen chopped spinach, partially thawed
15 ounces container Ricotta cheese, part skim
3 tablespoon grated Parmesan cheese
Pinch of freshly grated nutmeg
Freshly ground pepper to taste
6 ounces wide noodles, not egg noodles

  • In a small saucepan, heat 1 teaspoon of the butter. 
  • Add the onion and garlic, cover and cook over low heat until the onion is tender, about 8 minutes. 
  • Add the spinach, increase heat to medium, cover and cook until the spinach has completely thawed. 
  • Uncover the spinach and stir it over slightly higher heat until all the excess liquid has evaporated. Let it cool slightly.
  • In a large mixing bowl, stir together the spinach mixture, Ricotta and Parmesan. Season with nutmeg and pepper.
  • Meanwhile, cook the noodles in a large pot of boiling water. Do not salt water. Do not add oil to water. Season with onion powder and stir in keep from sticking. 
  • Drain and immediately stir into the cheese and spinach mixture.
  • Butter a deep 1 to 1 1/2 quart baking dish with 1 teaspoon of butter and pack in the mixture. 
  • Dot the top with the remaining 1 teaspoon of butter and bake in preheated 375 degree oven for 45 minutes, or until the top is brown and crusty. Let the casserole stand for 5 minutes before serving.

Modifications:

-I decided at the last minute to add some chicken to this dish so I cut up 2 chicken breasts.
-I used 2 garlic cloves.
-I added a handful of fresh, chopped parsley.
-I used about 1/2 cup of Parmesan cheese.

Here’s what you’ll need:
  • Preheat the oven to 375 degrees.
  • Put a pot of water on to boil for the noodles.
  • Chop up an onion and 2 garlic cloves.

  • Melt 1 tablespoon of butter in a pan.
  • Chop up the chicken breasts and brown in the melted butter.
  • Add the onion and garlic cloves and let it all cook for about 7-8 minutes.
  • Add 3 big handfuls of semi-defrosted chopped spinach.
  • Cover it and let it cook for another 6-7 minutes to totally defrost. I then uncovered it and cooked for a couple of more minutes.
  • Put a container of ricotta cheese and about 1/2 cup of Parmesan cheese in a bowl. 
  • Add the noodles to the boiling water and cook until al dente.  I used about 1/2 of a bag of egg noodles. 
  • Uncover the chicken mixture and throw in some fresh chopped parsley.
  • Put the chicken mixture into the same bowl as the cheeses.
  • Drain the noodles and add them in with the chicken and cheese.
  • Spray a 9×9 baking dish (anything this size will work) and put the entire mixture in the dish.
  • Cut up some pads of butter and put them on top.
  • Bake at 375 degrees for 45 minutes.
Here’s what you’ll end up with:
This dish was really good. I’m definitely glad that I added the chicken breasts to this as it made it a little more heartier.  This dish has the potential to be a little dry so add a bit more butter on top and then let it melt down. You could also add maybe 1/2 of a can of cream of chicken soup.  Add a can of artichokes to make it a chicken, spinach and artichoke pasta.

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.