Category: CASSEROLES & SIDES

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.

 These were our wonderful potato leftovers below and they tasted better and more full of flavor on day 2 and 3.

Veggie Tales by Kris: Tapas!

When you go to Spain, except a lot of pork and cheese.
But the vegetables are bountiful!
The average french fry may not seem like a vegetable, but the Spanish Tapas classic “Bravas” is a must!

I just got back from Barcelona, and this dish was so delicious.
Puts the beloved French Fry to shame in my opinion (gasp!)

I’ve made Bravas before, but definitely learned a little secret across the pond!


PATATAS BRAVAS


3 large Idaho potatoes, cubed
grapeseed oil (you’ll need to fill your pot 1/2 with oil so that the potatoes are covered. Leave room for bubbling over!!! YIKES!)
Sweet and Hot Paprika Mixture (1 tbs)
salt and pepper to taste
Hot Sauce
Mayo (the secret!)

Peel and cube 3 large Idaho potatoes (these are the best for frying). You can put them in a large bowl of ice water to keep from browning and to get some of the starch out. Prep your fryer or a tall pot (not too wide) with grapeseed oil. Grapeseed oil is great for fring. You can use canola oil too but I think that shit is evil! Use a thermometer to test the oil. At about 350 it’s ready. Fry your potatoes a few at a time. When they are golden brown, put them on a plate with papertowel. Sprinkle salt, pepper and smoked paprika on each batch and keep them in a warm over (about 200) while you fry them all up. Drizzle hot sauce and mayo over the potatoes or mix them together and serve on the side.

MY BRAVAS in BARCELONA!



I originally served these potatoes with this sauce, but in Barcelona I had it with the hot sauce and mayo and I like that simplicity much better. After my time in Spain, when it comes to food,  I’ve learned… SIMPLE IS BEST!

Happy Weekend!

NOT YOUR MOM’S TUNA CASSEROLE

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
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.

NOT YOUR MOM’S TUNA CASSEROLE

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
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.

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.

 These were our wonderful potato leftovers below and they tasted better and more full of flavor on day 2 and 3.

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.

 These were our wonderful potato leftovers below and they tasted better and more full of flavor on day 2 and 3.

I participate in the following memes and this recipe may be linked to one or all of them 🙂 Cookbook Sunday, Decidedly Healthy or Horribly Decadent, Eat.Live.Be. @ Eats Well With Others,  Family Friendly Friday, Fat Camp Friday, Feed Me Friday, Food Friday, Food Trip Friday, Foodie Wenesday, Fresh, Clean, and Pure Friday, Friday Favorites, Friday Potluck, Full Plate Thursday, Fun with Food Friday, Garden Variety Wednesday,  Hearth and Soul, It’s a Keeper Thursday,  Just Another Meatless Monday, Let’s Do Brunch, Made it on Monday, Magazine Mondays, Midnight Maniac Meatless Monday,  My Meatless Monday,  Our KrAzY kitchen,  Recipe Swap Sundays,  Saturday’s Party, Saturday Swap, Seasonal Saturday, Souper Sundays at Kahakai Kitchen, Sundays at One Food Club, Tailgating Time!, Tasty Tuesday, Tempt My Tummy Tuesday, This Week’s Cravings, TMS Show & Tell,  Tuesdays at the Table,  Vintage Recipe Thursday, What’s on the Menu Wednesday, What’s on Your Plate?,  Wicked Awesome Wednesday

SEVEN LAYER CASSEROLE ~ Simply Delicious Sunday

Seven Layer Casserole adapted from Mennonite Girls Can Cook
3 medium potatoes, thinly sliced
1 onion, sliced into rings
2-3 carrots, thinly sliced
1/2 cup uncooked long-grain white rice
2 cups peas, frozen
1 pound pork sausage or farmer sausage
1 10 ounce / 284 ml can condensed tomato soup
1 cup water
salt and pepper to taste

Directions: Lightly grease 2 1/2 quart casserole dish. Layer the potatoes, onions and carrots.

Sprinkle with a layer of rice and then peas. Arrange sausages on top. Combine tomato soup with water and pour evenly over casserole. Season with salt and pepper. Cover and bake at 350°F for about 1 1/2 to 2 hours.

Modifications:
-I used 2 packages of beef smoked sausage.
-I used long grain and wild rice.

Here’s what you’ll need:
Preheat the oven to 350 degrees.
Thinly slice 2-3 potatoes and lay them out in a baking dish that has. been lightly sprayed with cooking spray
Thinly slice an onion into rings and lay them on top of the potatoes
Thinly slice some carrots and lay them on top of the onions.
Pour the rice over the veggies.
Add the peas.
Cut up the sausage and lay it on top.
Mix the tomato soup and water and pour it over everything.
Cover and bake for 1 1/2 to 2 hours.
Here’s what you’ll end up with:
This dish is so hearty, comforting, and filling.  You could add any kind of veggies to this dish like corn, squash, and zucchini.
I substituted beef smoked sausage but you could also use pork or turkey or a combination of all three. 
If you are looking for a different and delicious dish, give this one a try!

CHICKEN COUNTRY CASSOULET ~ CLASSIC GOOD EATS

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!

      IF AT FIRST YOU DON’T SUCCEED, TRY, TRY AGAIN

      OOPS wrong adage, but the try, try again really fits.  I like to succeed, but I also LOVE to experiment.  My dear friend Jenn and hubby both gave yesterday’s Bleu cheese spread for the DANISH CUBE STEAK REVISITED two thumbs up, but I couldn’t stop there – I still had spread left!  I also had a fresh pork loin and had just read Martha’s STUFFED FLANK STEAK recipe and voile’ just like Melanie Griffith, er Tess McGill in Working Girl combining Trask and radio to succeed, I had an idea! I combined pork roast, our new favorite Bleu cheese spread and Martha’s flank steak style with superb results – true success!

      STUFFED PORK LOIN – serves 4

      1 small pork roast, cut in half
      1 1/2 ounces Bleu cheese crumbles
      1/4 cup mayonnaise
      1/8 cup minced green onions
      • In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
      • Cut volcano shaped slice out of the center of each pork half.  Next time I will buy a large roast and have it butterflied, but today I worked with what I had.
      • Fill with bleu cheese mixture.
      • Salt and pepper generously.
      • Bake at 350 degrees for 1 hour- 1 1/4 hours.
       

      Now nothing goes to waste at our house.  We use it until it can be used NO more.  If it’s a sauce, it may become a dressing for hubby’s salads by adding flavored vinegars or oils or a filling for a casserole, but it gets used.  I had  a tiny bit of BBQ sauce left and it is one of our favorites, but it wasn’t enough to do much with, so I used it as a rub on the baked potatoes and then mixed the last couple of tablespoons with some butter and sour cream and darned if it wasn’t super yummy and flavorful too!

      Spicy Sausage, Chicken, and Beans

      Spicy Sausage, Chicken and Beans
      adapted from Rachel Ray’s 30 Minute Meals
      2 tablespoons extra-virgin olive oil, 2 turns of the pan
      3/4 pound bulk Italian hot sausage
      3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
      1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
      Salt and freshly ground black pepper
      1 large onion, quartered and thinly sliced
      2 carrots, shredded
      3 to 4 ribs celery from the heart, thinly sliced
      1 fresh bay leaf
      2 (15-ounce) cans white cannellini beans
      5 to 6 fresh sage leaves, thinly sliced
      1 cup dry white wine
      2 cups chicken stock
      1/2 loaf baguette
      3 tablespoons butter, melted
      A handful fresh parsley sprigs, left whole
      3 to 4 sprigs fresh thyme, left whole

      Directions: Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.

      Turn broiler on and set rack in the middle of the oven.

      Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

      Modifications:

      -I used turkey kielbasa.
      -I added 1/2 bag of frozen vegetables to it.
      -I didn’t use any celery.
      -I added 3 cloves of crushed garlic.
      -I did not make the bread on top of the dish.

      Here’s what you’ll need:
      Grate 1 large carrot.
      Cut up one onion.
      Crush three cloves of garlic.
      Pull the casing off of the sausage. Although it doesn’t say to do this in the recipe, I saw Rachel do this when watching this episode.
      Cut up 2 chicken breasts into bite-sized pieces.
      Put olive oil in a dutch oven and then cut up the sausage.  Put the sausage in the pan to brown.
      Once the sausage is browned, pull it out.
      Put the chicken with garlic and onions in the pan.
      Once the chicken had browned up some, add the carrots and 1/2 bag of frozen vegetables.
      Add the thyme, salt, and pepper.
      Chop up a handful of parsley.
      Once the chicken is fully cooked and the vegetables are softened up, put the sausage back in.
      Add 2 cans of garbanzo beans  (drain first).
      Put in the parsley.
      Add about 1/4 cup of wine to deglaze the bottom (Optional).  Then, add the chicken broth.  
      Since we really like beans I added a can of pinto beans.
       
      Here’s what you’ll end up with:

      Grown Up Mac & Cheese with updated Danish Cube Steak

      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.

        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.

            Moong Dal Dosa with Potato Masala


            This week I will bring you to India for a simple moog dal (split mung beans) dosa, also known as pesarattu, with potato (aloo) masala that I made to go inside the dosa.
            When I was searching for a variety of recipes on moong dal I ran across ManjulaAdd Image video on how to make moong dal dosa. I still had about a cup of split mung beans leftover form another recipe I made, just enough to try making this. I found the split mung beans at an Asian store.

            I did stick pretty much to the recipe, with just a few changes…or additions. This is what the mung beans look like before they are soaked.

            They don’t change too much just plump up a little. I did add some garlic cloves to the beans as they soaked, and I soaked them overnight just because of the timing. You can soak them for as little as 2 to 4 hours she calls for. A lot of dosa recipes will have you soak them over night and also will have rice as well.

            I did mine in the food processor just because it was already out, or you could use a blender. In the food processor you add the beans, about a quarter slice of ginger, chili pepper (depends on how spicy you what it to what kind you use or not) 1/2 tsp cumin seeds, 1/2 tsp salt and some water, about 1/2 cup but add it as you go until you get the right consistency. I added a little dill and the garlic that was soaking with it.

            For the potato masala take a medium size sauce pan, add a tablespoon of oil, about 2 medium boiled potatoes diced, 1/4 tsp turmeric, 1/4 tsp chili powder, 1/2 tsp salt, 1/2 cup green peas. In a tiny skillet in a little hot oil add a pinch of hing, 1/2 Tbsp black mustard seeds and 1/2 tsp cumin seeds until it sizzles and pops. Then add to the potatoes and sir in 1 1/2 tsp lemon juice (I just squeezed some over it) and some chopped cilantro.

            Use a large non-stick skillet or you could use a tova if you have one, or a flat cast iron pan, or like I have a flat quesadilla pan that I use and it works perfectly. Make sure the pan is hot before you take half a cup of the bean puree and ladled (or poured) it on. It worked well with the back of a large plastic spoon to spread it circular and outward motion, smoothing as you go. When it starts to brown a little around the edges and firm up you drizzle a little oil around the edges and over the top. You don’t need much oil. Then with the back of a pancake flipper, just spread the oil over the top.

            Then when it’s ready…flip it…easy breezy! After a little while, flip it again so the pretty side shows after you fill it, and finish.

            Place the potato mixture in the center like you would fill a crepe.

            Flip one side over it, then the other side, and there you have it.

            Ta-da! You can serve it with some sambal, or your favorite chutney. Traditionally it is eaten with coconut chutney, but I didn’t learn how to make that yet. It’s next on my list. (I know I did this backwards). Of course Maranda ate hers with sour cream! You could serve the potato masala along side or inside like we did.

            I will definitely make this again, everyone liked it. I was able to bring out my Indian Spice Box, which I just love, it comes in so handy.

            We had it for lunch, but it would be a great dish for breakfast too. You can make it ahead and seal the mixture in a airtight container to use at a later time!

            You can visit me at The Tiny Skillet anytime! I hope you will try this and enjoy a tiny taste of India!