Source: my momma
Ingredients:
1/2 lb ground beef (you can use more if you like, but this is plenty for me - Italian sausage would be tasty, too)
3 15 oz cans Italian style stewed tomatoes
1 8 oz can tomato sauce
1 tsp dried basil (or more? I don't ever measure)
1 tsp dried oregano (same as above)
1 tsp garlic powder (see above spice notes)
1 tsp onion powder (ditto)
1 lb (maybe more) shredded cheese (I use a mix of mostly mozzarella and some cheddar, and again, I didn't really measure so this is an estimate and more cheese can only make it better ;)
1 box regular lasagna noodles (you won't need the whole thing, and just keep them dry/uncooked)
Directions:
Brown your meat in a medium-large sauce pan, seasoning with salt and pepper to taste. While it's browning, blend two cans of stewed tomatoes until smooth (I suppose you could also use canned tomato juice - my mom always used home-bottled tomato juice, but I never have either of those things, so I blend the tomatoes). Drain the meat and then add the tomato puree or juice, tomato sauce, one can of tomatoes, and spices. Let that simmer for a few minutes while you grate your cheese.
Add a thin layer of sauce on the bottom of your large crock pot insert. Cover the sauce with a layer of uncooked lasagna noodles, breaking them up as needed to fit into the space allotted. Cover the noodles with another thin layer of sauce, and then a layer of cheese (you can be generous here). Repeat with another layer of noodles (broken to fit as needed - I like to switch directions of my noodles on each layer so if I went long-ways on the bottom, I'll go short-ways on the next layer, etc, etc), sauce, then cheese. Keep going until your sauce runs out (I think I can usually get about 3 layers of noodles). The last layer should be sauce topped with cheese.
Cover the crockpot and cook on low for 3 hours (or high for about an hour). (I didn't time it very well, but when I made this last I had it on high at 2:00 pm and the lasagna was done around 3:00 or 3:30, so I turned it down till we were ready to eat at 5:00.)
Enjoy!
Notes:
This is one of my all-time favorite meals. My mom used to always make it in a Dutch oven in the oven, but when it's hot she switches to the crock pot. (I love that it doesn't have to heat up the whole house.) I never made it for years because I never had my mom's home-bottled tomatoes or juice, but just recently I discovered the blending note listed above and it has changed my life. Haha. I'm sure it's flexible, so feel free to add other kinds of cheese or spices/meats you like to your sauce. I think they key is to keep the sauce a bit on the runny side so that the noodles have enough liquid to cook since they aren't cooked beforehand.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Wednesday, July 26, 2017
Saturday, May 21, 2016
Sweet Potato Taco Casserole
Source: Pioneer Woman
Ingredients:
2 medium-large sweet potatoes
1 lb lean ground beef
1 large onion, diced
3 cloves (large) garlic, minced
1 large red bell pepper, diced (I only had a green)
1 cup frozen corn kernels
1 can (15 oz. size) black beans, rinsed and drained
1 can (14 1/2 oz. size) diced fire-roasted tomatoes (do not drain) (I had diced tomatoes with chiles, so I used that instead)
2 cups chunky salsa (I used picante sauce)
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika (just regular for me)
1 teaspoon dried mexican oregano
1/4 teaspoon cayenne pepper (or more to taste) (skipped it)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
thick corn tortilla chips, as needed (we always have santitas brand because they're cheap and good and they were just great)
8 ounces, weight shredded mexican cheese blend (I just grated some sharp cheddar)
4 ounces, weight shredded pepper jack cheese
sliced green onion and chopped cilantro, for garnish (optional)
salsa, guacamole, sour cream, to serve (optional)
Directions:
Preheat oven to 375°F. Lightly spray a 9 x 13 baking dish with nonstick spray and set aside.
Peel and spiralize sweet potatoes, chopping just a bit to shorten very long strands. If you don't have a spiralizer, just dice the sweet potato into small cubes. (I don't have a spiralizer, but I kind of wish I did after seeing this application for it. I just did the dice thing and it was fine.) Set aside.
In an extra-large skillet over medium to medium-high heat, brown beef with onion, breaking up any large chunks and stirring occasionally. When the pink color is almost gone from the beef, stir in garlic and cook for another 2 minutes. Stir in red pepper, corn, and sweet potato. Then add the beans, tomatoes, salsa, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper, folding to combine. Turn heat down just a bit to medium and cook for about 15 minutes, stirring a few times. If you are using diced sweet potatoes rather than spiralized, you will need to cook this a bit longer. Just make sure that the sweet potato has softened.
Spread 2 cups of the beef mixture into the bottom of the prepared baking dish. Layer tortilla chips on top, slightly overlapping the chips. Drop half of the remaining beef mixture by spoonfuls over the chips, and then spread it out into an even layer. Sprinkle half the Mexican cheese and half the pepper jack cheese over the beef mixture. Top with another layer of tortilla chips, followed by the remaining beef mixture and then the cheeses.
Cover pan loosely with foil (so the foil doesn't touch the cheese) and cook for about 30 minutes (I think I had mine in the oven for a bit longer to get my chunks of sweet potato to cook through thoroughly), or until cheese is melted and the casserole is heated throughout. Remove foil, place pan under broiler, and broil until cheese is browned to your liking. Remove from oven and top with optional green onion and/or cilantro. Serve immediately with optional sour cream, guacamole, and/or salsa on the side.
Notes:
I love me some sweet potato tacos, a favorite in our meal rotation for four years now. So when I saw this recipe pop up in my blog feed a few weeks ago, I knew I would love it, too. Same flavors (plus corn and tortilla chips - bonus!) in a casserole form (I know they get a bad rap sometimes, but I LOVE casseroles!). Perfect. I set my sights on May 5th - Cinco de Mayo - to give this dish a try. Oh, it was good! I really love the addition of the tortilla chip layers. It reminded me of what I imagine chilaquiles would taste like (I haven't had them, but what I know about them, I bet it's similar). They lose their crunch, but add a delicious level of corn flavor, much like a tortilla would add, but without becoming soggy. I am a fan. Big time.
Ingredients:
2 medium-large sweet potatoes
1 lb lean ground beef
1 large onion, diced
3 cloves (large) garlic, minced
1 large red bell pepper, diced (I only had a green)
1 cup frozen corn kernels
1 can (15 oz. size) black beans, rinsed and drained
1 can (14 1/2 oz. size) diced fire-roasted tomatoes (do not drain) (I had diced tomatoes with chiles, so I used that instead)
2 cups chunky salsa (I used picante sauce)
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika (just regular for me)
1 teaspoon dried mexican oregano
1/4 teaspoon cayenne pepper (or more to taste) (skipped it)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
thick corn tortilla chips, as needed (we always have santitas brand because they're cheap and good and they were just great)
8 ounces, weight shredded mexican cheese blend (I just grated some sharp cheddar)
4 ounces, weight shredded pepper jack cheese
sliced green onion and chopped cilantro, for garnish (optional)
salsa, guacamole, sour cream, to serve (optional)
Directions:
Preheat oven to 375°F. Lightly spray a 9 x 13 baking dish with nonstick spray and set aside.
Peel and spiralize sweet potatoes, chopping just a bit to shorten very long strands. If you don't have a spiralizer, just dice the sweet potato into small cubes. (I don't have a spiralizer, but I kind of wish I did after seeing this application for it. I just did the dice thing and it was fine.) Set aside.
In an extra-large skillet over medium to medium-high heat, brown beef with onion, breaking up any large chunks and stirring occasionally. When the pink color is almost gone from the beef, stir in garlic and cook for another 2 minutes. Stir in red pepper, corn, and sweet potato. Then add the beans, tomatoes, salsa, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper, folding to combine. Turn heat down just a bit to medium and cook for about 15 minutes, stirring a few times. If you are using diced sweet potatoes rather than spiralized, you will need to cook this a bit longer. Just make sure that the sweet potato has softened.
Spread 2 cups of the beef mixture into the bottom of the prepared baking dish. Layer tortilla chips on top, slightly overlapping the chips. Drop half of the remaining beef mixture by spoonfuls over the chips, and then spread it out into an even layer. Sprinkle half the Mexican cheese and half the pepper jack cheese over the beef mixture. Top with another layer of tortilla chips, followed by the remaining beef mixture and then the cheeses.
Cover pan loosely with foil (so the foil doesn't touch the cheese) and cook for about 30 minutes (I think I had mine in the oven for a bit longer to get my chunks of sweet potato to cook through thoroughly), or until cheese is melted and the casserole is heated throughout. Remove foil, place pan under broiler, and broil until cheese is browned to your liking. Remove from oven and top with optional green onion and/or cilantro. Serve immediately with optional sour cream, guacamole, and/or salsa on the side.
Notes:
I love me some sweet potato tacos, a favorite in our meal rotation for four years now. So when I saw this recipe pop up in my blog feed a few weeks ago, I knew I would love it, too. Same flavors (plus corn and tortilla chips - bonus!) in a casserole form (I know they get a bad rap sometimes, but I LOVE casseroles!). Perfect. I set my sights on May 5th - Cinco de Mayo - to give this dish a try. Oh, it was good! I really love the addition of the tortilla chip layers. It reminded me of what I imagine chilaquiles would taste like (I haven't had them, but what I know about them, I bet it's similar). They lose their crunch, but add a delicious level of corn flavor, much like a tortilla would add, but without becoming soggy. I am a fan. Big time.
Monday, November 10, 2014
Creamy Chicken and Rice Casserole
Source: my mom, Peggy (I think she said it came from an old ward cookbook from years ago)
Ingredients:
1 cup rice (not cooked - yet)
1/2 cup onion, diced
1/4 - 1/2 green pepper, diced (optional - suggested by by sister) (I went with them)
1/4 cup butter
1/4 cup flour
1 6 oz can mushrooms (optional) (I opted for the mushrooms)
1/4 cup pimento (optional) (I left these out)
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup slivered almonds (optional) or cracker or bread crumbs (I went with bread crumbs)
1 1/2 cups light cream or milk (I used evaporated milk + 1% milk)
chicken broth (see directions)
3 cups cooked diced chicken (I used probably 2 cups for a double batch)
2 Tablespoons parsley
Directions:
Cook rice. Cook onion (and green pepper, if using) in butter until tender. Remove from heat. Stir in flour. Drain mushrooms, reserving liquid. Add enough chicken broth to liquid to measure 1 1/2 cups. Gradually stir into flour mix. Add cream. Cook and stir until thick. Add rice, mushrooms, chicken, pimento, parsley, salt and pepper. Place in a 2 quart casserole dish. Sprinkle with almonds or crumbs. Bake at 350 degrees for 25-30 minutes.
Notes:
My mom always made a double batch of this casserole and froze one to have on hand to take to someone in need in the ward when she served as Relief Society President. She even made it for us when she came to visit/help after Callie was born, and boy was it tasty then! Our Relief Society President recently had a baby, so I decided to bring her this comforting, warm, delicious casserole as a dinner for her and her family. I, too, doubled it, keeping one for us. It comes together pretty quickly and it really hits the spot. Another variation by my sister is to leave out the mushrooms and pepper and add broccoli instead. Sound delish!
(Notes for me for the future: when I doubled the recipe, I used 1 can evaporated milk + 1% milk to make it 3 cups; mushroom liquid + 1 can chicken broth + water from boiling chicken to make it 3 cups.)
Ingredients:
1 cup rice (not cooked - yet)
1/2 cup onion, diced
1/4 - 1/2 green pepper, diced (optional - suggested by by sister) (I went with them)
1/4 cup butter
1/4 cup flour
1 6 oz can mushrooms (optional) (I opted for the mushrooms)
1/4 cup pimento (optional) (I left these out)
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup slivered almonds (optional) or cracker or bread crumbs (I went with bread crumbs)
1 1/2 cups light cream or milk (I used evaporated milk + 1% milk)
chicken broth (see directions)
3 cups cooked diced chicken (I used probably 2 cups for a double batch)
2 Tablespoons parsley
Directions:
Cook rice. Cook onion (and green pepper, if using) in butter until tender. Remove from heat. Stir in flour. Drain mushrooms, reserving liquid. Add enough chicken broth to liquid to measure 1 1/2 cups. Gradually stir into flour mix. Add cream. Cook and stir until thick. Add rice, mushrooms, chicken, pimento, parsley, salt and pepper. Place in a 2 quart casserole dish. Sprinkle with almonds or crumbs. Bake at 350 degrees for 25-30 minutes.
Notes:
My mom always made a double batch of this casserole and froze one to have on hand to take to someone in need in the ward when she served as Relief Society President. She even made it for us when she came to visit/help after Callie was born, and boy was it tasty then! Our Relief Society President recently had a baby, so I decided to bring her this comforting, warm, delicious casserole as a dinner for her and her family. I, too, doubled it, keeping one for us. It comes together pretty quickly and it really hits the spot. Another variation by my sister is to leave out the mushrooms and pepper and add broccoli instead. Sound delish!
(Notes for me for the future: when I doubled the recipe, I used 1 can evaporated milk + 1% milk to make it 3 cups; mushroom liquid + 1 can chicken broth + water from boiling chicken to make it 3 cups.)
Thursday, August 21, 2014
Kielbasa Tinfoil Dinners
Source: inspired by a photo on pinterest that had no recipe to go along with it
Ingredients:
1 lb kielbasa sausage, sliced into 1/2 discs
1 green pepper, cut into chunks
1 onion, cut into chunks
4 red potatoes, cut into chunks
1 medium sweet potato, cut into chunks (are you noticing a theme here?)
1-2 Tablespoons butter
salt, pepper, garlic powder and parsley, to taste
Directions:
Even though I originally intended to make this as a foil pouch meal and cook it on the grill, I actually ended up just tossing everything into a 9x13" baking dish, adding a couple dollops of butter on top, and seasoning to taste with whatever I grabbed from the spice cabinet. Then I covered the casserole with tinfoil and baked at 375 degrees until the potatoes were tender. I honestly can't remember how long it took; probably 30-45 minutes, I'm guessing.
Notes:
I love tinfoil dinners, but I normally make them with a ground beef patty, sliced potatoes, and carrots and onions, with a squirt of ketchup for moisture and seasoning. When I saw this photo pop up in my pinterest feed, I knew I had to give it a try. It was fantastic! So flavorful and delicious. We all loved it.
Ingredients:
1 lb kielbasa sausage, sliced into 1/2 discs
1 green pepper, cut into chunks
1 onion, cut into chunks
4 red potatoes, cut into chunks
1 medium sweet potato, cut into chunks (are you noticing a theme here?)
1-2 Tablespoons butter
salt, pepper, garlic powder and parsley, to taste
Directions:
Even though I originally intended to make this as a foil pouch meal and cook it on the grill, I actually ended up just tossing everything into a 9x13" baking dish, adding a couple dollops of butter on top, and seasoning to taste with whatever I grabbed from the spice cabinet. Then I covered the casserole with tinfoil and baked at 375 degrees until the potatoes were tender. I honestly can't remember how long it took; probably 30-45 minutes, I'm guessing.
Notes:
I love tinfoil dinners, but I normally make them with a ground beef patty, sliced potatoes, and carrots and onions, with a squirt of ketchup for moisture and seasoning. When I saw this photo pop up in my pinterest feed, I knew I had to give it a try. It was fantastic! So flavorful and delicious. We all loved it.
Enchilada Zucchini Boats
Source: Mel's Kitchen Cafe
Ingredients:
4 medium zucchini, halved
8-12 ounces lean ground turkey or ground beef (depends on how meaty you want this dish to be)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 cloves garlic, finely minced or pressed (I tried a new trick ala Pioneer Woman and grated mine on a microplane zester - it worked okay, but I don't know if I'll ever do it again - kinda messy!)
1 jalapeno, finely chopped (seeds and membrane removed if you want less heat)
16 ounces tomato sauce
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon granulated sugar
1 teaspoon dried oregano
1/2 teaspoon ground coriander (didn't have this so I just upped the cumin to 2 1/2 teaspoons)
15-ounce can pinto beans, rinsed and drained
1-2 cups shredded Monterey Jack or cheddar cheese (or a combination)
Chopped cilantro for garnish
Directions:
Preheat the oven to 425 degrees F.
Scoop out the center of each zucchini, discarding the seeds and leaving the outer zucchini flesh about 1/4-inch thick, forming little zucchini boats. Sprinkle the cut side of each zucchini with a little bit of salt (a pinch for each zucchini half). Set aside while preparing the filling.
In a large, 12-inch nonstick skillet, cook the ground turkey or beef over medium heat with the salt and pepper, breaking the meat into little pieces as it cooks. Once cooked all the way through, drain any excess grease, except for 1-2 teaspoons, and scrape the meat to a plate.
Return the skillet to medium heat and add the onion, garlic and jalapeno. Cook the mixture until the onion has softened and turned translucent, 4-5 minutes.
Stir in the tomato sauce, chili powder, cumin, sugar, oregano, and coriander. Bring the mixture to a simmer and cook for 5 minutes.
Lightly grease a 9X13-inch baking pan with nonstick cooking spray. Ladle in about 1/3 cup of the sauce and spread across the bottom of the pan.
Stir the cooked meat and beans into the remaining sauce in the skillet.
Scoop an even amount of the meat and sauce mixture into each zucchini boat, piling it on.
Cover the baking dish with a layer of lightly greased foil and bake for 15 minutes. Uncover and layer the cheese over the top. Bake for about 20 minutes more until the zucchini is fork tender.
Sprinkle the chopped cilantro on top and let the zucchini enchilada boats rest for 5 minutes before serving.
Notes:
I've never made zucchini boats (nor have I ever eaten them, I don't recall), but the ones I've seen or heard about always seemed to have a little Italian flair - marinara sauce, Italian sausage, etc. I love me some enchiladas, so when Mel posted this one, I knew I had to give it a whirl as my first foray into zucchini boat goodness. I'm hooked! (Though I actually thought these tasted more like chili on top instead of enchiladas - it's all the same sort of spices, right?) And I think Gregg and Callie are fans, too. (Callie gobbled up an entire boat herself for dinner and Gregg ate 3, with another as a late night snack before bed!) These are yummy!
Ingredients:
4 medium zucchini, halved
8-12 ounces lean ground turkey or ground beef (depends on how meaty you want this dish to be)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 cloves garlic, finely minced or pressed (I tried a new trick ala Pioneer Woman and grated mine on a microplane zester - it worked okay, but I don't know if I'll ever do it again - kinda messy!)
1 jalapeno, finely chopped (seeds and membrane removed if you want less heat)
16 ounces tomato sauce
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon granulated sugar
1 teaspoon dried oregano
1/2 teaspoon ground coriander (didn't have this so I just upped the cumin to 2 1/2 teaspoons)
15-ounce can pinto beans, rinsed and drained
1-2 cups shredded Monterey Jack or cheddar cheese (or a combination)
Chopped cilantro for garnish
Directions:
Preheat the oven to 425 degrees F.
Scoop out the center of each zucchini, discarding the seeds and leaving the outer zucchini flesh about 1/4-inch thick, forming little zucchini boats. Sprinkle the cut side of each zucchini with a little bit of salt (a pinch for each zucchini half). Set aside while preparing the filling.
In a large, 12-inch nonstick skillet, cook the ground turkey or beef over medium heat with the salt and pepper, breaking the meat into little pieces as it cooks. Once cooked all the way through, drain any excess grease, except for 1-2 teaspoons, and scrape the meat to a plate.
Return the skillet to medium heat and add the onion, garlic and jalapeno. Cook the mixture until the onion has softened and turned translucent, 4-5 minutes.
Stir in the tomato sauce, chili powder, cumin, sugar, oregano, and coriander. Bring the mixture to a simmer and cook for 5 minutes.
Lightly grease a 9X13-inch baking pan with nonstick cooking spray. Ladle in about 1/3 cup of the sauce and spread across the bottom of the pan.
Stir the cooked meat and beans into the remaining sauce in the skillet.
Scoop an even amount of the meat and sauce mixture into each zucchini boat, piling it on.
Cover the baking dish with a layer of lightly greased foil and bake for 15 minutes. Uncover and layer the cheese over the top. Bake for about 20 minutes more until the zucchini is fork tender.
Sprinkle the chopped cilantro on top and let the zucchini enchilada boats rest for 5 minutes before serving.
Notes:
I've never made zucchini boats (nor have I ever eaten them, I don't recall), but the ones I've seen or heard about always seemed to have a little Italian flair - marinara sauce, Italian sausage, etc. I love me some enchiladas, so when Mel posted this one, I knew I had to give it a whirl as my first foray into zucchini boat goodness. I'm hooked! (Though I actually thought these tasted more like chili on top instead of enchiladas - it's all the same sort of spices, right?) And I think Gregg and Callie are fans, too. (Callie gobbled up an entire boat herself for dinner and Gregg ate 3, with another as a late night snack before bed!) These are yummy!
Tuesday, July 29, 2014
Spaghetti Lasagna
Source: Gregg's missionary cookbook compiled by his mom (with some adjustments by me)
Ingredients:
1 large can or jar (~24 oz) spaghetti sauce
1 can (8 oz) tomato sauce
1 package (16 oz) spaghetti or angel hair noodles, cooked according to package directions
1 large carton (~16 oz) cottage cheese
3 eggs
1 lb ground beef, cooked and seasoned (I think Gregg used to use sausage, too, and that was tasty)
grated cheese (usually cheddar, but mozza (or a combo) is yummy, too)
Directions:
In a 9x13" casserole dish, place cooked spaghetti noodles in bottom. Mix eggs with cottage cheese and pour over noodles, spreading to cover everything. Crumble ground beef over cottage cheese mixture. Mix spaghetti sauce with tomato sauce and pour over all. Gently stir just to allow sauce to penetrate to the bottom noodles of the dish. Top with grated cheese. Cover with foil and bake at 350 degrees for about 25-40 minutes.
Notes:
This is a recipe that Gregg used to make when we were dating. He'd make a full casserole dish of it and eat it for a week as fuel for his biking escapades. A few times, when I'd be over at his apartment around meal-time, he'd share with me. I loved it. I mean, I love spaghetti and I love casseroles (and I love him) - what's not to love? I've started adding the extra can of tomato sauce because I felt like the full big package of noodles needed a little more sauce than just one big can offered. This way I don't have to guess if I've cooked enough spaghetti and everything comes out saucy and delicious. Win-win. We eat this pretty regularly around these parts and the leftovers are great for lunches for the rest of the week.
Ingredients:
1 large can or jar (~24 oz) spaghetti sauce
1 can (8 oz) tomato sauce
1 package (16 oz) spaghetti or angel hair noodles, cooked according to package directions
1 large carton (~16 oz) cottage cheese
3 eggs
1 lb ground beef, cooked and seasoned (I think Gregg used to use sausage, too, and that was tasty)
grated cheese (usually cheddar, but mozza (or a combo) is yummy, too)
Directions:
In a 9x13" casserole dish, place cooked spaghetti noodles in bottom. Mix eggs with cottage cheese and pour over noodles, spreading to cover everything. Crumble ground beef over cottage cheese mixture. Mix spaghetti sauce with tomato sauce and pour over all. Gently stir just to allow sauce to penetrate to the bottom noodles of the dish. Top with grated cheese. Cover with foil and bake at 350 degrees for about 25-40 minutes.
Notes:
This is a recipe that Gregg used to make when we were dating. He'd make a full casserole dish of it and eat it for a week as fuel for his biking escapades. A few times, when I'd be over at his apartment around meal-time, he'd share with me. I loved it. I mean, I love spaghetti and I love casseroles (and I love him) - what's not to love? I've started adding the extra can of tomato sauce because I felt like the full big package of noodles needed a little more sauce than just one big can offered. This way I don't have to guess if I've cooked enough spaghetti and everything comes out saucy and delicious. Win-win. We eat this pretty regularly around these parts and the leftovers are great for lunches for the rest of the week.
Chicken Enchiladas
Source: My mom
Ingredients:
1 can cream of mushroom soup
1 cup (or more) sour cream
1/2 can (use your soup can) or less milk (use this if you don't have chicken juice to add to your sauce)
1 medium onion, diced
1 small can chopped green chiles
1 can chicken chunks (save juice) or 1 lb. cooked, cubed or shredded chicken (I'm a little skimpy lately and can get by with ~1 cup shredded chicken for 8 enchiladas and we haven't missed anything)
1 lb. cheddar cheese, grated
8 flour tortillas
Directions:
Mix soup, sour cream and chicken juice (or milk). Spread enough of this mixture to cover bottom of 9x13" casserole dish. Inside each tortilla, layer some chicken, a little onion, chiles, and cheese. Roll and place seam side down in dish. Cover tortillas with remaining sauce and sprinkle with cheese. Bake at 350° for about 30 minutes, until cheese is melted and sauce is bubbly. Garnish with shredded lettuce, chopped tomato and salsa.
Ingredients:
1 can cream of mushroom soup
1 cup (or more) sour cream
1/2 can (use your soup can) or less milk (use this if you don't have chicken juice to add to your sauce)
1 medium onion, diced
1 small can chopped green chiles
1 can chicken chunks (save juice) or 1 lb. cooked, cubed or shredded chicken (I'm a little skimpy lately and can get by with ~1 cup shredded chicken for 8 enchiladas and we haven't missed anything)
1 lb. cheddar cheese, grated
8 flour tortillas
Directions:
Mix soup, sour cream and chicken juice (or milk). Spread enough of this mixture to cover bottom of 9x13" casserole dish. Inside each tortilla, layer some chicken, a little onion, chiles, and cheese. Roll and place seam side down in dish. Cover tortillas with remaining sauce and sprinkle with cheese. Bake at 350° for about 30 minutes, until cheese is melted and sauce is bubbly. Garnish with shredded lettuce, chopped tomato and salsa.
Notes:
This is one of my very favorite comfort food meals of all time. And my mom must have known that since she made them for me while she was here helping after Callie was born. I just love them (and her) so! Very quick to assemble and cook, they make a great weeknight meal. I've also made them on a Saturday night and kept them in the fridge uncooked till Sunday afternoon when I didn't feel like "cooking". Leftovers (if you have any) are the best! Oh! And any other meat can be used in place of the chicken - we used to have these with ground beef or leftover turkey after Thanksgiving.
Tater Tot Casserole
Source: here, via Pinterest
Ingredients:
1 1/2 - 2 lbs. ground beef or ground turkey (I used more like 3/4 lb ground beef)
1/2 onion, diced (I threw in the whole onion because we love onions)
1 - 32 oz package ore ida crispy crowns or tater tots (I just used store brand tots - cheap and tasty enough)
1 - 10 oz can cream of mushroom soup
1 - 8 oz container sour cream or light sour cream (I just used a healthy spoonful from a 1 lb package - not quite half, so not quite 8 oz)
1 cup milk (I didn't really measure my milk, but I poured it into the empty soup can about halfway or a bit more full)
2 cups grated cheddar cheese
pepper, to taste
seasoned salt, to taste
garlic salt, to taste
Directions:
Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain.
Pour ground beef & onion mixture into the bottom of a 9 x 13 casserole dish. In a separate bowl mix together the soup, sour cream and milk.
Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat mixture. Top with tater tots, sprinkle with grated cheese over the entire casserole.
Bake at 350 degrees uncovered for 30 minutes or until the casserole is bubbly and cheese is completely melted.
Notes:
Now this isn't going to win any health-food awards. But if you're looking for comfort food, this sure hits the spot. We all really liked it - Cal wasn't a huge fan of eating it with her hands for some reason (usually she's all about the finger food) but when I spoon fed it to her, she gobbled it right up.
Ingredients:
1 1/2 - 2 lbs. ground beef or ground turkey (I used more like 3/4 lb ground beef)
1/2 onion, diced (I threw in the whole onion because we love onions)
1 - 32 oz package ore ida crispy crowns or tater tots (I just used store brand tots - cheap and tasty enough)
1 - 10 oz can cream of mushroom soup
1 - 8 oz container sour cream or light sour cream (I just used a healthy spoonful from a 1 lb package - not quite half, so not quite 8 oz)
1 cup milk (I didn't really measure my milk, but I poured it into the empty soup can about halfway or a bit more full)
2 cups grated cheddar cheese
pepper, to taste
seasoned salt, to taste
garlic salt, to taste
Directions:
Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain.
Pour ground beef & onion mixture into the bottom of a 9 x 13 casserole dish. In a separate bowl mix together the soup, sour cream and milk.
Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat mixture. Top with tater tots, sprinkle with grated cheese over the entire casserole.
Bake at 350 degrees uncovered for 30 minutes or until the casserole is bubbly and cheese is completely melted.
Notes:
Now this isn't going to win any health-food awards. But if you're looking for comfort food, this sure hits the spot. We all really liked it - Cal wasn't a huge fan of eating it with her hands for some reason (usually she's all about the finger food) but when I spoon fed it to her, she gobbled it right up.
Monday, August 19, 2013
Zucchini Lasagna
Source
Ingredients:
- 1 lb 93% lean beef
- 3 cloves garlic
- 1/2 onion
- 1 tsp olive oil
- salt and pepper
- 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- 3 medium zucchini, sliced 1/8" thick
- 15 oz part-skim ricotta
- 16 oz part-skin mozzarella cheese, shredded (Sargento)
- 1/4 cup Parmigiano Reggiano
- 1 large egg
Directions:
Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
Preheat oven to 350°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.
Notes: Such a YUMMY lasagna - I think I liked it better than with pasta! I kind of doubled the recipe while assembling so that it filled a 9x13 (and fed 4 hungry adults and 4 children with leftovers) by using canned sauce on the bottom and top layers, using more zucchini, and doubling the cottage cheese mixture. Be aware that it is time consuming to make - definitely not one of my usual 30-minutes-or-less meals.
Tuesday, November 20, 2012
Green Bean Casserole (from scratch and make-ahead-able)
Source: Mel's Kitchen Cafe
Ingredients:
for the topping:
2 slices hearty sandwich bread, white or wheat, torn into pieces
2 tablespoons unsalted butter, melted (mine was salted so I just left out the salt)
1/4 teaspoon salt
2 cups canned fried onions
for the casserole:
3 tablespoons unsalted butter (mine was salted so I just reduced the salt)
10 ounces white mushrooms, sliced thin
1 teaspoon salt
1/2 teaspoon pepper
6 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 3/4 cups low-sodium chicken broth
1 1/2 cups heavy cream
2 pounds fresh green beans, trimmed and cut into 1-inch pieces (I used two 12 oz packages, so it was only 1.5 lbs - I think this gave it a little bit saucier consistency than if there were more beans, and we like sauce, so it was perfect.)
1/4 cup cornstarch
Directions:
For the topping: Pulse bread, butter, and salt in food processor until coarsely ground. (I don't have a food processor, so I tried my blender - which I was kinda scared to do, because it's not exactly the best blender in the whole world - I toasted the bread first, then ripped it into pieces and poured the butter over it. Worked like a charm.) Combine bread mixture and canned fried onions in a bowl, transfer to a zipper-lock freezer bag, and freeze.
For the casserole: Melt the butter in a large 12-inch skillet (I used a large sauce pan) over medium heat. Add the mushrooms, salt, and pepper and cook until the mushrooms release their liquid, about 5 minutes. Increase the heat to medium-high and cook until all the liquid has evaporated, about 5 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook until golden, stirring, about 1 minute. Slowly whisk in broth and cream and bring the mixture to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has thickened, about 10 minutes.
In a large bowl, toss the green beans with the cornstarch until the beans are evenly coated. Transfer the beans to a 9x13-inch baking dish. Pour the warm mushroom mixture evenly over the beans. Let the casserole cool completely on the counter. Once cooled, cover with a layer of plastic wrap and then a layer of foil. Freeze for up to 2 months. (I didn't need to freeze it for 2 months, though that is a handy thing to know - mine was frozen for just a couple of days, then it made the journey to Utah in the cooler.)
When ready to bake, adjust oven rack to the middle position and heat the oven to 400 degrees. Remove the layer of plastic wrap from the baking dish and replace the foil. Bake, covered, until the sauce is bubbling and the beans are tender, about 80 minutes, stirring the beans thoroughly after 50 minutes. Remove the foil and spread the frozen topping mixture over the beans. Bake until golden brown, about 8-10 minutes. Serve.
Notes:
I got assigned the "vegetable" for the Blanchard Family Thanksgiving Dinner this year. I have only been in the family for a couple of Thanksgivings, so I didn't know if there was some sort of traditional vegetable dish that I should make. I was informed that there wasn't - that I had free reign to find something fabulous - so of course, I turned to Mel's blog, which is my favorite. Haven't tasted it yet (well, I did taste the sauce and it was pretty dang good), but it looked delicious when I put it in the freezer last night. Hope the rest of the fam agrees. :)
Ingredients:
for the topping:
2 slices hearty sandwich bread, white or wheat, torn into pieces
2 tablespoons unsalted butter, melted (mine was salted so I just left out the salt)
1/4 teaspoon salt
2 cups canned fried onions
for the casserole:
3 tablespoons unsalted butter (mine was salted so I just reduced the salt)
10 ounces white mushrooms, sliced thin
1 teaspoon salt
1/2 teaspoon pepper
6 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 3/4 cups low-sodium chicken broth
1 1/2 cups heavy cream
2 pounds fresh green beans, trimmed and cut into 1-inch pieces (I used two 12 oz packages, so it was only 1.5 lbs - I think this gave it a little bit saucier consistency than if there were more beans, and we like sauce, so it was perfect.)
1/4 cup cornstarch
Directions:
For the topping: Pulse bread, butter, and salt in food processor until coarsely ground. (I don't have a food processor, so I tried my blender - which I was kinda scared to do, because it's not exactly the best blender in the whole world - I toasted the bread first, then ripped it into pieces and poured the butter over it. Worked like a charm.) Combine bread mixture and canned fried onions in a bowl, transfer to a zipper-lock freezer bag, and freeze.
For the casserole: Melt the butter in a large 12-inch skillet (I used a large sauce pan) over medium heat. Add the mushrooms, salt, and pepper and cook until the mushrooms release their liquid, about 5 minutes. Increase the heat to medium-high and cook until all the liquid has evaporated, about 5 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook until golden, stirring, about 1 minute. Slowly whisk in broth and cream and bring the mixture to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has thickened, about 10 minutes.
In a large bowl, toss the green beans with the cornstarch until the beans are evenly coated. Transfer the beans to a 9x13-inch baking dish. Pour the warm mushroom mixture evenly over the beans. Let the casserole cool completely on the counter. Once cooled, cover with a layer of plastic wrap and then a layer of foil. Freeze for up to 2 months. (I didn't need to freeze it for 2 months, though that is a handy thing to know - mine was frozen for just a couple of days, then it made the journey to Utah in the cooler.)
When ready to bake, adjust oven rack to the middle position and heat the oven to 400 degrees. Remove the layer of plastic wrap from the baking dish and replace the foil. Bake, covered, until the sauce is bubbling and the beans are tender, about 80 minutes, stirring the beans thoroughly after 50 minutes. Remove the foil and spread the frozen topping mixture over the beans. Bake until golden brown, about 8-10 minutes. Serve.
Notes:
I got assigned the "vegetable" for the Blanchard Family Thanksgiving Dinner this year. I have only been in the family for a couple of Thanksgivings, so I didn't know if there was some sort of traditional vegetable dish that I should make. I was informed that there wasn't - that I had free reign to find something fabulous - so of course, I turned to Mel's blog, which is my favorite. Haven't tasted it yet (well, I did taste the sauce and it was pretty dang good), but it looked delicious when I put it in the freezer last night. Hope the rest of the fam agrees. :)
Saturday, August 18, 2012
Creamy Enchilada Casserole
Source: adapted from Slow-Cooker Cookbook by Debbie G. Harmon, a gift from my Grandma Elwood
Ingredients:
1 lb ground beef
1 onion, chopped
1 clove garlic, minced
15 corn tortillas
1 can cream of mushroom soup
1 cup milk
2 cups cheese, grated
1 large can enchilada sauce (I used this homemade version because I didn't have the canned stuff on hand)
sour cream, lettuce, tomatoes, salsa for toppings
Directions:
Brown meat with salt and pepper to taste. Drain. Mix with onions and garlic. In a small bowl mix cream o' mushroom soup with milk. In slow-cooker, layer tortillas (I did five per layer, kind of overlapping each other and folding up the side slightly), soup-milk mixture, ground beef, 1/2 cup cheese, and enchilada sauce. Repeat for 3 layers total. Top with remaining cheese. Cover and cook on high 3-4 hours (I find my slow-cooker to be on the hotter side, so our casserole was done closer to 2) or low 6-8 hours. Serve with sour cream, lettuce, diced tomatoes and salsa.
Notes:
I had some leftover corn tortillas that I was wondering how to use up, and it was a hot day that I didn't really feel like turning on the oven for, when I remembered this book from my grandma and peeked inside to see if there were any good ideas floating around there. Bingo! Just what I needed. This recipe reminded me quite a bit of a similar Dutch oven enchilada recipe that I grew up making at home. But I liked the twist of the corn tortillas in this one. I admit I had my doubts that it would turn out okay since I was using the homemade enchilada sauce that tasted weird by itself, and when it was cooked it really did not look that pretty (hence no picture), but Gregg gobbled it right up. In fact, he kind of raved about it. It's just his kind of food - good flavor and all mushed together. :)
Wednesday, June 6, 2012
Cowboy Dinner
Source: Mel's Kitchen Cafe
Ingredients:
Beef Mixture:
2 pounds lean ground beef (I had less - more like 3/4 pound and it was plenty)
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels (or 1 can if that's what you've got)
1 1/2 cups salsa (jarred or homemade) (I used Pace Thick 'n' Chunky Salsa - mild because that's all they had at the store)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese
Cornbread Topping:
½ cup cornmeal
1 ½ cups flour
1/3 cup sugar
1 Tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cups milk
Directions:
Preheat the oven to 375. Lightly grease a 9x13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9x13-inch baking pan and set aside.
For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
Sprinkle the cheese over the beef mixture (or as per a suggestion in the comments on Mel's site - mix the cheese into the cornbread batter - that's what I did and it was kinda fun) and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
Bake for 40-45 minutes (35 for me) until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.
Notes:
I have mentioned this recipe before when I made Tamale Pie back in the day and I got another hankering for it this week, so I decided to try this version. Man, like Laurel, I like both. They're similar, but definitely not the same, so I think I'll keep both of them in my stash. And, as per Laurel's suggestion, I think I'll try this on a camping trip sometime in the Dutch oven. Sounds mighty fine to me. This makes a lot, which was nice for leftover lunches. And I really meant to take a picture, but we just gobbled up the last of it and I never pulled out my camera - whoops!
Ingredients:
Beef Mixture:
2 pounds lean ground beef (I had less - more like 3/4 pound and it was plenty)
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels (or 1 can if that's what you've got)
1 1/2 cups salsa (jarred or homemade) (I used Pace Thick 'n' Chunky Salsa - mild because that's all they had at the store)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese
Cornbread Topping:
½ cup cornmeal
1 ½ cups flour
1/3 cup sugar
1 Tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cups milk
Directions:
Preheat the oven to 375. Lightly grease a 9x13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9x13-inch baking pan and set aside.
For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
Sprinkle the cheese over the beef mixture (or as per a suggestion in the comments on Mel's site - mix the cheese into the cornbread batter - that's what I did and it was kinda fun) and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
Bake for 40-45 minutes (35 for me) until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.
Notes:
I have mentioned this recipe before when I made Tamale Pie back in the day and I got another hankering for it this week, so I decided to try this version. Man, like Laurel, I like both. They're similar, but definitely not the same, so I think I'll keep both of them in my stash. And, as per Laurel's suggestion, I think I'll try this on a camping trip sometime in the Dutch oven. Sounds mighty fine to me. This makes a lot, which was nice for leftover lunches. And I really meant to take a picture, but we just gobbled up the last of it and I never pulled out my camera - whoops!
Tuesday, January 17, 2012
Yummy Spaghetti
Source: adapted from a recipe by my aunt, Nikie Elwood
Ingredients:
1 lb ground beef or 1 lb cooked chicken (diced or shredded)
1/2 onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
1 can cream o' mushroom soup
1 bottle spaghetti sauce
1/4 cup parmesan cheese
1 cup shredded cheese (I used mozzarella but cheddar is good, too)
a bunch of spaghetti or angel hair pasta (I never know how to really measure spaghetti - so just cook enough to fill a 9 x 13" casserole dish.)
Directions:
Boil your pasta according to package directions. Drain and put in a 9 x 13" casserole dish.
In a saucepan, brown ground beef and add onion, green pepper and garlic (if using chicken instead, just saute the veggies in a little bit of oil and then add the chicken when they are soft). Add soup, sauce and parmesan cheese and simmer together.
Pour sauce mixture over pasta and carefully mix so all noodles are coated. Sprinkle with grated cheese and bake at 350F for about 30 minutes, or until warmed through and cheese on top is bubbly.
Notes:
I remember when one of my little sisters (probably Megan) was born that Nikie brought our family a pan of this "yummy spaghetti" and I loved it. When I was racking my brain for ideas on what to feed the missionaries last night, this seemed to fit the bill because a) I had everything we needed and b) it can feed a crowd - or a couple of hungry elders. So the decision was made. And it was good. And we still have some leftover for today. Score.
Ingredients:
1 lb ground beef or 1 lb cooked chicken (diced or shredded)
1/2 onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
1 can cream o' mushroom soup
1 bottle spaghetti sauce
1/4 cup parmesan cheese
1 cup shredded cheese (I used mozzarella but cheddar is good, too)
a bunch of spaghetti or angel hair pasta (I never know how to really measure spaghetti - so just cook enough to fill a 9 x 13" casserole dish.)
Directions:
Boil your pasta according to package directions. Drain and put in a 9 x 13" casserole dish.
In a saucepan, brown ground beef and add onion, green pepper and garlic (if using chicken instead, just saute the veggies in a little bit of oil and then add the chicken when they are soft). Add soup, sauce and parmesan cheese and simmer together.
Pour sauce mixture over pasta and carefully mix so all noodles are coated. Sprinkle with grated cheese and bake at 350F for about 30 minutes, or until warmed through and cheese on top is bubbly.
Notes:
I remember when one of my little sisters (probably Megan) was born that Nikie brought our family a pan of this "yummy spaghetti" and I loved it. When I was racking my brain for ideas on what to feed the missionaries last night, this seemed to fit the bill because a) I had everything we needed and b) it can feed a crowd - or a couple of hungry elders. So the decision was made. And it was good. And we still have some leftover for today. Score.
Monday, January 9, 2012
Zucchini Rice Casserole
Source (via pinterest)
Ingredients:
1 1/2 cups long-grain brown rice
3 cups reduced-sodium chicken broth
4 cups diced zucchini and/or summer squash
2 red or green bell peppers, chopped
1 large onion, diced
3/4 teaspoon salt
1 1/2 cups low-fat milk
3 tablespoons all-purpose flour
2 cups shredded pepper jack cheese, divided
1 cup fresh or frozen corn kernels
2 teaspoons extra-virgin olive oil
8 ounces turkey sausage, casings removed
4 ounces reduced-fat cream cheese
1/4 cup chopped pickled jalapenos (I used fresh jalapenos, finely diced)
Directions:
1. Preheat oven to 375 degrees F
2. Pour rice into a 9x13 inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini, bell peppers, onion, and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
3. Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3-4 minutes. Reduce heat to low. Add 1 1/2 cups jack cheese and corn and cook, stirring until the cheese is melted. Set aside.
4. Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink.
5. When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup jack sheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapenos.
6. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.
Notes: With the warmer weather, we've been eating a lot of light, low-calorie meals, but when the snow hit, I was ready for some good old-fashioned comfort food. This was perfect because while it tastes naughty, it's not as guilt-worthy as it seems. I've added a few notes to the recipe to remember next time"
- eliminate the cream cheese dollops on top. They were delicious, but really just unnecessary calories. Plus, they didn't melt like I expected, just remained firm chunks.
- The overall cook time was much less than expected because I didn't have to bake the rice/vegetables again to reduce the liquid like in the directions - when I took the foil off after the first 45 minutes, my rice was tender and the broth was all absorbed. So, start cooking the milk/cheese sauce and sausage about 15 minutes before timer beeps.
- Cook the sausage first and the milk/cheese sauce second. The sauce with thicken as it cools and it needs to be warm and pourable when you add it to the rice/vegetables.
- If you're feeding meat lovers, double the sausage (use 1 lb)
Friday, January 6, 2012
Tamale Pie
Source: Kim G. Blanchard, via The Blanchard Bistro Cookbook (but I didn't see it on the blog, so I'm posting it here)
Directions:
Brown and drain:
1 lb ground beef
1 onion, chopped
1/4 cup green pepper, chopped
Season with garlic, salt and pepper to taste.
Add:
1 large can stewed tomatoes
1 can corn
1 can diced green chiles
1 can whole medium olives, drained (I left these out and substituted for 1 can black beans, rinsed and drained)
1 can tomato sauce
chili powder, cumin - to taste (I added 1 teaspoon of each)
For the crust:
Mix in a large saucepan, cook on stovetop till thick (do not cool, spread hot over filling immediately after making):
4 cups cold water
2 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon chili powder
Pour filling in casserole dish. Sprinkle with 2 cups grated cheese. Spread crust over filling. Bake at 350F till crust is done and brown (about 35 - 40 minutes - I found that we needed even more time than that - closer to 50).
Notes:
I was perusing the internet one morning and stumbled across a recipe on Mel's Kitchen Cafe called Cowboy Dinner. When I gave Gregg a couple options for dinner that night (I just couldn't decide), I included a link to Mel's recipe (we were chatting over gmail) and that sparked a memory of his mom's similar recipe - this recipe for Tamale Pie. I pulled out the binder that Kim gave me at my bridal shower and low and behold they were pretty similar. I decided to try Kim's version because the crust intrigued me. Oh boy am I glad I did. I loved it and I ate the leftovers for days afterward. (I think it got better with age!) I love cornbread, but this crust definitely isn't bready - it's more like a tamale, as the name says. Yummy stuff here.
Directions:
Brown and drain:
1 lb ground beef
1 onion, chopped
1/4 cup green pepper, chopped
Season with garlic, salt and pepper to taste.
Add:
1 large can stewed tomatoes
1 can corn
1 can diced green chiles
1 can whole medium olives, drained (I left these out and substituted for 1 can black beans, rinsed and drained)
1 can tomato sauce
chili powder, cumin - to taste (I added 1 teaspoon of each)
For the crust:
Mix in a large saucepan, cook on stovetop till thick (do not cool, spread hot over filling immediately after making):
4 cups cold water
2 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon chili powder
Pour filling in casserole dish. Sprinkle with 2 cups grated cheese. Spread crust over filling. Bake at 350F till crust is done and brown (about 35 - 40 minutes - I found that we needed even more time than that - closer to 50).
Notes:
I was perusing the internet one morning and stumbled across a recipe on Mel's Kitchen Cafe called Cowboy Dinner. When I gave Gregg a couple options for dinner that night (I just couldn't decide), I included a link to Mel's recipe (we were chatting over gmail) and that sparked a memory of his mom's similar recipe - this recipe for Tamale Pie. I pulled out the binder that Kim gave me at my bridal shower and low and behold they were pretty similar. I decided to try Kim's version because the crust intrigued me. Oh boy am I glad I did. I loved it and I ate the leftovers for days afterward. (I think it got better with age!) I love cornbread, but this crust definitely isn't bready - it's more like a tamale, as the name says. Yummy stuff here.
Tuesday, November 15, 2011
Tuna Casserole
Source: my mom, Peggy
Ingredients:
pasta - I used elbow macaroni (~2 1/2 cups dry) but we always had it with egg noodles growing up - I just didn't have any egg noodles on hand so I used what I had, and that was mac
1 can cream o' mushroom soup (you may want more sauce with that much pasta, so just eyeball it and if it needs more, add more)
1/2 can milk
frozen peas
1 can tuna
crackers, crushed - I didn't have any crackers, either, so I used tortilla chips and they were great
cheddar cheese, grated
salt (or seasoned salt) and pepper, to taste
Directions:
Boil the pasta according to the package directions. While the pasta is boiling, mix together the cream o' mushroom soup, milk and tuna fish. Grate some cheese, too, 'cause the noodles are probably not done yet. Sprinkle some peas in the bottom of a 9 x 13-in pan. When the noodles are cooked, drain them, then pour them over the peas in the casserole dish. Pour the soup-tuna mixture over the noodles and peas and stir to coat everything. Sprinkle the the crushed crackers to cover everything, then sprinkle the cheese over top of everything. Pop the dish in the oven (I had it set at 400F) for about 15-20 minutes, so the cheese gets all bubbly and everything is warmed through.
Notes:
I love reading food blogs and trying new recipes, but every once in a while I just really want something familiar and homey. Tuna casserole is not fancy by any stretch of the imagination, but it sure hit the spot and tasted just like my mom's cookin'. I think next time I'll add some seasoned salt or chopped onion or something for a titch more flavor. But yum. Me gusta.
Ingredients:
pasta - I used elbow macaroni (~2 1/2 cups dry) but we always had it with egg noodles growing up - I just didn't have any egg noodles on hand so I used what I had, and that was mac
1 can cream o' mushroom soup (you may want more sauce with that much pasta, so just eyeball it and if it needs more, add more)
1/2 can milk
frozen peas
1 can tuna
crackers, crushed - I didn't have any crackers, either, so I used tortilla chips and they were great
cheddar cheese, grated
salt (or seasoned salt) and pepper, to taste
Directions:
Boil the pasta according to the package directions. While the pasta is boiling, mix together the cream o' mushroom soup, milk and tuna fish. Grate some cheese, too, 'cause the noodles are probably not done yet. Sprinkle some peas in the bottom of a 9 x 13-in pan. When the noodles are cooked, drain them, then pour them over the peas in the casserole dish. Pour the soup-tuna mixture over the noodles and peas and stir to coat everything. Sprinkle the the crushed crackers to cover everything, then sprinkle the cheese over top of everything. Pop the dish in the oven (I had it set at 400F) for about 15-20 minutes, so the cheese gets all bubbly and everything is warmed through.
Notes:
I love reading food blogs and trying new recipes, but every once in a while I just really want something familiar and homey. Tuna casserole is not fancy by any stretch of the imagination, but it sure hit the spot and tasted just like my mom's cookin'. I think next time I'll add some seasoned salt or chopped onion or something for a titch more flavor. But yum. Me gusta.
Tuesday, November 8, 2011
Enchilada Pasta Bake
Source: kraftrecipes.com
Ingredients:
4-1/2 cups medium pasta shells, uncooked (I used rotini because I didn't have any shells - and I probably added more like 5 to 5 1/2 cups)
2 teaspoon oil
1 yellow onion, chopped
1 red pepper, chopped
1 package (1.25 oz.) Taco Seasoning Mix
1 can (14.5 oz.) diced tomatoes, undrained
2 cups cooked chicken, shredded
1 can (15 oz.) black beans, rinsed
3 green onions, thinly sliced, divided (didn't have any, but definitely would add them if I did)
1/3 cup chopped fresh cilantro, divided (I used a couple of my frozen cilantro cubes, defrosted them for a few minutes in the micro, and tossed them in - I didn't save any for garnish, though, because it's kind of slimy after it thaws, and that's when the fresh stuff would be fabulous)
8 ouces grated cheese
Directions:
Heat oven to 375°F.
Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.
Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.
Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro. (We garnished with a dollop of sour cream and a splash of salsa.)
Notes:
Just another yummy casserole concoction I found in a Kraft newsletter I get every once in a while. Pretty filling and quick to put together. And kind of a fun twist to combine the enchilada ingredients with the pasta. Lots of leftovers for lunch tomorrow!
Ingredients:
4-1/2 cups medium pasta shells, uncooked (I used rotini because I didn't have any shells - and I probably added more like 5 to 5 1/2 cups)
2 teaspoon oil
1 yellow onion, chopped
1 red pepper, chopped
1 package (1.25 oz.) Taco Seasoning Mix
1 can (14.5 oz.) diced tomatoes, undrained
2 cups cooked chicken, shredded
1 can (15 oz.) black beans, rinsed
3 green onions, thinly sliced, divided (didn't have any, but definitely would add them if I did)
1/3 cup chopped fresh cilantro, divided (I used a couple of my frozen cilantro cubes, defrosted them for a few minutes in the micro, and tossed them in - I didn't save any for garnish, though, because it's kind of slimy after it thaws, and that's when the fresh stuff would be fabulous)
8 ouces grated cheese
Directions:
Heat oven to 375°F.
Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.
Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.
Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro. (We garnished with a dollop of sour cream and a splash of salsa.)
Notes:
Just another yummy casserole concoction I found in a Kraft newsletter I get every once in a while. Pretty filling and quick to put together. And kind of a fun twist to combine the enchilada ingredients with the pasta. Lots of leftovers for lunch tomorrow!
Subscribe to:
Posts (Atom)