CHEESY ARTICHOKE CHICKEN

 

CHEESY ARTICHOKE CHICKEN
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
1 sleeve Ritz crackers, crushed
2 tablespoons butter, softened
1 tablespoon FRESH chopped tarragon
1 tablespoon FRESH chopped thyme
1 tablespoon FRESH chopped Italian flat leaf parsley
FRESH ground sea salt and black pepper
6 boneless, skinless chicken breasts, flattened to 1/4 inch thickness
1/2 cup chopped and drained marinated artichoke hearts

• Preheat oven to 400°.
• Spray 9×13 baking dish with non-stick cooking spray.
• Stir together the cream cheese, mayonnaise, Italian seasoning, two thirds of the artichoke pieces and half of the tarragon, thyme and parsley.
• Melt butter and stir together with the crushed crackers and half of the remaining thyme, tarragon and parsley. Set aside.
• Generously season chicken breasts with FRESH ground sea salt and black pepper.
• Sprinkle half of the cracker crumb mixture on the bottom of the baking dish.
• Arrange chicken breasts in a single layer on top of the crackers crumbs.
• Spread cream cheese mixture on top of the chicken breasts.
• Sprinkle the remaining cracker crumbs over the cheese mixture.
• Loosely tent with foil and bake 20 minutes.
• Uncover and sprinkle with remaining cheese.
• Bake 5-10 minutes more until chicken is cooked through.
• Let sit 5 minutes.
• Sprinkle remaining chopped herbs and serve immediately.

BAYOU BLEND CASSEROLE

I'm trying to clean up some old recipe posts. This was originally posted on March 24, 2010 and again on November 4, 2010. I then posted it for the Magazine Monday meme on March 24, 2011. I'm now changing it to a current date so I can update it. It was originally done tutorial style, but I was never happy with the pictures so am updating it a bit.

Magazine Mondays was hosted by Ivonne over at Cream Puffs in Venice.  She HAD a great blog with some great recipes, but has since deleted it I guess. I really intended to stick with this recipe as it was originally written, really I did! But, as I read it more closely I felt some changes coming on. You know that feeling you get when you realize hubby won't like ingredient 5 or your son would hate ingredient x, etc... The more I messed with the recipe the further it got from what they intended.

So here is their recipe as written:

BLEND IN THE BAYOU

8 ounces cream cheese

4 tablespoons butter, divided

1 large onion, chopped

2 celery ribs, chopped

1 large green pepper, chopped

1 pound cooked medium shrimp, peeled and de-veined

2 - 6 ounce cans crab meat, drained and flaked

1 can cream of mushroom soup

3/4 cup cooked rice, prepared

4 1/2 ounce jar sliced mushrooms, drained

1 teaspoon garlic salt

3/4 teaspoon hot pepper sauce

1/2 teaspoon cayenne pepper

3/4 cup shredded cheddar cheese

1/2 cup crushed butter-flavored crackers

• In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. Set aside.
• In a large skillet, saute the onion, celery and green pepper in remaining butter until tender.
• Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
• Transfer to a greased 2 quart baking dish.
• Combine crackers crumbs and cheese. Sprinkle over top.
• Bake, uncovered 25 minutes or until bubbly.

and here is the new recipe as made and enjoyed and savored as the plates were licked clean!

SEAFOOD CASSEROLE EXTRAODINAIRE inspired by Taste of Home's Blend in the Bayou

8 ounces cream cheese, softened

3 tablespoons butter, divided

1 large bunch green onions, chopped

4 large mushrooms, chopped2 cloves garlic, minced
1 green or red pepper, cleaned of ribs and seeds, diced

1 - 8 ounce package crab meat, chopped & flaked

2 - 6 ounce cans white albacore tuna, drained and flaked

1 can cream of celery soup

3/4 cup cooked rice, prepared

1 teaspoon sea salt
1 + teaspoon hot pepper sauce

1/2 teaspoon red chili pepper flakes

3/4 cup shredded cheddar/jack cheese

1/2 sleeve crushed butter-flavored crackers (I used Keebler herb and butter)

• Preheat oven to 350°.
• In a small saucepan, cook and stir the cream cheese, soup and 2 tablespoons butter over low heat until melted and smooth. Set aside.
• In a large skillet, saute the onion, mushrooms and garlic in remaining 1 tablespoon butter until tender.
• Stir in the tuna, crab, soup, rice, mushrooms, salt, pepper sauce, chili powder and cream cheese mixture.
• Transfer to a greased 2 quart baking dish.
• Sprinkle crackers over top.
• Bake, uncovered 25 minutes or until bubbly.
• Sprinkle with remaining cheese and bake 5 minutes more.

ITALIAN BOLOGNESE STUFFED PEPPERS

ITALIAN BOLOGNESE STUFFED PEPPERS
2 EXTRA LARGE red or orange peppers, halved
1 pound ground beef
2 shallots, diced SMALL
2 cloves garlic, minced
FRESH ground sea salt and black pepper
2 tablespoons Garden Gourmet Italian herbs
1 1/2 – 2 cups marinara sauce
2 cups prepared dilitani or small shell pasta
4 slices mozzarella cheese

• Preheat oven to 375°.
• Coat baking dish with non-stick cooking spray.
• Halve peppers tip to root. Clean out seeds and ribs.
• Brown ground beef and onion together. Season with salt and pepper to taste. Drain off grease returning meat to pan.
• Add garlic, Italian herbs and marinara sauce, simmering 5-10 minutes.
• Stuff pepper halves with meat mixture.
• Layer remaining meat mixture into the baking dish.
• Arrange peppers on top of meat mixture in baking dish.
• Top each pepper with mozzarella cheese.
• Coat one side of a piece of foil with non-stick cooking spray. Cover baking dish.
• Bake 35-40 minutes until tender and hot. Remove foil during the last 10 minutes.

NOTE: This prepares well in advance of baking making it a great weeknight meal.

TURKEY TETRAZZINI

This recipe was originally posted in January of 2010. BUT, it needed a MAJOR picture overhaul!! I’ve also made a few updates over the years to make the recipe more “scratch made”.
 

When I was a kid and just starting to do the majority of the family cooking we had a set group of recipes that were the “weeknight” recipes. One of those recipes that was especially popular during the holidays was Turkey Tetrazzini. We also substituted ham and chicken for the turkey throughout the rest of the year.

Back then I prepared the recipes exactly as they were written and they were okay, but the Tetrazzini recipe used ALL Velveeta and canned mushrooms and stuff I wouldn’t think of putting into my body now so it was my goal to create the same recipe in a more health oriented way, but still easy for a weeknight meal.

TURKEY TETRAZZINI
2 tablespoons butter
1 LARGE bunch green onions OR 1 LARGE shallot, chopped
1 stalk celery, chopped small
8 ounces spaghetti or linguine, broken in half and cooked al dente
FRESH ground sea salt and pepper to taste
2 cups shredded turkey pieces**
1 can cream of celery soup (see soup substitutes)
1 cup WHOLE milk
1 cup grated mild cheddar cheese
1 cup grated Monterey Jack cheese

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

NOTE: ** ham and rotisserie chicken work well too

Casseroles tend to call for a can of some form of “cream of” soup.  Since those soups tend to be full additives and preservatives I came up with some quick and easy substitutes that are homemade as you needed.

CREAM SOUP SUBSTITUTES

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

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

• Melt the butter in heavy saucepan. 
• Blend in flour and salt. Cook until bubbly. 
• Remove from heat and gradually stir or whisk in liquid. 
• Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

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

OATNUT SOURDOUGH HERB DRESSING

Thanksgiving after Thanksgiving  I stood in my childhood kitchen watching my dad prepare the stuffing for dinner.  Daddy never stuffed the Turkey, but instead made the “stuffing” like a big casserole.  The stuffing was always my favorite part topped with daddy’s giblet gravy – YUMMY.  I can taste it like it was all those years ago again. Now daddy used Mrs. Cubbinson’s cornbread dressing as a base and doctored it, but several years ago my brother asked me to try and reproduce the recipe and VOILA’ I did it and it’s from scratch!

One of the great things about bread dressing is that the leftovers work for meal after meal and if you’re making gravy, it only enhances the flavor.

OATNUT SOURDOUGH HERB DRESSING
10 slices Oroweat OATNUT bread, cut into bite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine or shredded
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups homemade chicken broth**
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4-5 cloves garlic, minced

• Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
• Bake at 200 degrees for 3-4 hours until pieces are actually hard.
• Chop all the vegetables.
• In a large cast iron pan melt 1/4 cup of the butter.
• Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender.
• Add the mushrooms and garlic last as they will burn first.
• Whisk together the water, better than bouillon chicken base and all of the seasonings.
• Add the melted butter.
• In a large pan toss the bread slices together.
• Add the sauteed vegetables and toss again.
• Add the liquid mixture and toss again until well absorbed.
• Fold entire mixture into at least a 9×13 baking dish.
• Bake uncovered 1 hour.
• At this point I use a small portion for our dinner that night and freeze the rest.
• When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.

NOTE **:  I make my own broth from the carcass of a Rotisserie chicken each week to use in my recipes.  I buy the rotisserie chicken at Costco and use the meat to snack on or to make chicken salad or pastas.

49er CHILI & HOT DOG CASSEROLE

Like most men, my husband LOVES chili dogs. But, we don’t eat much bread these days. So, when I saw Sandra’s recipe for Chili Dog Casserole it was right up our alley! The only thing I did different was make a batch of 49er Chili! 49er chili is an OLD scrap of a recipe I found on one of our recipe box searches in antique stores. This casserole really is like having your chili dog and fries, all in one spot and gets rave reviews from everyone. It’s perfect for picnics, BBQs, church potlucks or backyard get togethers.

CHILI DOG CASSEROLE
6 hot dogs your favorite brand, sliced into small pieces
15 ounce can chili or 1 1/2 cups homemade
14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned)
1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them)
12 ounces crinkle cut French fries, frozen
1 cup shredded cheddar cheese

• Preheat oven to 450°.
• Spray a 9 x 13” baking dish with cooking spray and set aside.
• In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred 😀
  
• In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
• Stir until evenly combined.
• Pour this mixture into the prepared baking dish.
• Evenly arrange French fries in a single layer on top of the hot dog mixture.
• Bake for 30 minutes.
• Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.

Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.

49er CHILI
2 pounds SMALL lean beef pieces or ground beef
1 clove garlic, FINELY minced
1 medium white or yellow onion, FINELY chopped
2 teaspoons chile powder
FRESH ground black pepper, to taste
2 cups tomato sauce/puree
3/4 cup room temperature beer
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar

• Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
• Drain off any excess grease.
• Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.

1 LARGE can chili beans (optional)

• Stir in beans if using and and simmer 15 minutes more.

2 tablespoons corn flour
1/4 cup water

• Whisk corn flour and water together.
• Stir corn flour mixture into chile.
• Simmer 20-30 minutes more.

Shredded cheese
Chopped onions
Sour cream

• Serve HOT with topping of choice.

GARLICKY SHEPHERD’S PIE

 

GARLICKY SHEPHERD’S PIE

10 inch prepared pie crust

POTATO TOPPING
4 large russet potatoes, peeled and diced
10 whole garlic cloves, peeled
1/2 cup sour cream
1/4 to 1/2 cup beef broth
4 tablespoons butter, softened
FRESH ground sea salt and black pepper, to taste

• Add the potatoes and garlic to a large sauce pan.
• Cover with cold water.
• Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, 10-15 minutes.
• Drain.
• Transfer the potatoes and garlic to a large bowl.
• Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes.
• If the mixture is too dry, add the remaining 1/4 cup broth. DO NOT OVER MIX!
• Cover and set aside.
• Preheat the oven to 350°.

FILLING
4 slices bacon, cooked crisp and crumbled
1 tablespoon avocado oil
1 LARGE Vidalia onion, chopped
1 LARGE shallot, diced
FRESH ground sea salt and black pepper, to taste
1 teaspoon sugar
1 pound ground beef
2 to 3 medium carrots, roughly chopped, (about 1 cup)
1 cups frozen petite peas, thawed and drained
2 LARGE garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle beer (flavor of choice)
1/2 cup beef broth
1 teaspoon FRESH finely minced tarragon leaves
1 teaspoon FRESH finely minced thyme leaves
2 tablespoons chopped fresh parsley leaves
FRESH ground sea salt and black pepper, to taste
1/2 cup FRESHLY grated Gruyere or Cheddar

• Heat a large skillet over medium heat.
• Add the bacon and cook, stirring occasionally until browned and crisp.
• Drain on paper toweling and set aside.
• Add the avocado oil to the drippings in the skillet and increase to medium heat.
• Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes.
• Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes.
• Add the carrots and peppers, sautéing 2-3 minutes more.
• Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes.
• Fold in the peas, and garlic, stirring a couple minutes more.
• Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes.
• Add the beer, bring to a boil and boil for 3 minutes.
• Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes.
• Add the cooked bacon, the broth, herbs, FRESH ground sea salt and black pepper, bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
• Spoon the meat mixture into the prepared crust.
• Spread the potato topping evenly over the beef mixture.
• Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
• Remove from the oven and sprinkle with the cheese.
• Return to the oven and bake for 10 more minutes.
• Let rest out of the oven for 10 minutes before serving.
• Sprinkle with parsley and serve.

GRANS BUTTER CRACKER CHICKEN CASSEROLE

This recipe is SOOOOOOO versatile.  You can add tons of flavor if you use a rotisserie chicken by choosing an Italian herb or lemon or BBQ, etc… My favorite grocery store carries rostisserie chickens by “parts” in a mesquite flavor that I REALLY like in this recipe. By “parts” I mean you can get all white meat or my favorite all dark.  It takes about 4 thighs and legs to make the chicken pieces for this casserole.

You can also change up your soup flavor cream of mushroom, cream of onion, cream of poblano or jalapeno, etc… You get the idea. I also “adjust” the vegetables to what I have on hand. Sometimes I add green beans or mushrooms or snap peas, etc… just until I have an even mixture of a nice protein to vegetable ratio that is still creamy.

GRANS BUTTER CRACKER CHICKEN CASSEROLE serves 4-6
3 boneless, skinless chicken breasts, cooked and shredded or chopped**
1 can cream of chicken soup
1 cup sour cream
1 cup frozen peas
1 tablespoon butter
1 tablespoon avocado oil
2 large carrots, thinly sliced
2 green onions, thinly sliced
6 ounces (2 sleeves) Ritz*** crackers, crushed into fine crumbs
4-6 tablespoons butter, melted
1/2 teaspoon paprika

• Preheat oven to 350°.
• Spray a 9×13 baking dish with non-stick cooking spray.
• In a large bowl stir together the soup, sour cream and chicken.
• Fold in peas and set aside.
• In a hot skillet add 1 tablespoon of butter and avocado oil.
• When melted add carrots, sautéing 3-5 minutes until beginning to soften.
• Add green onions and saute’ a minute more.
• Fold carrots and onions into chicken mixture.
• Pour into prepared baking dish.
• In a small bowl combine the melted butter, crushed crackers and paprika until the mixture looks like wet sand. Start with 4 tablespoons of butter and add more as necessary.
• Spoon over casserole evenly.
• Bake 25-30 minutes or until golden and bubbly.
• Serve warm.
• ENJOY!

NOTES

• ** You can easily substitute 3 cups of rotisserie chicken and quite honestly these days that is my preferred way to make this recipe.
• *** You can also use Kebbler Garlic butter crackers, Ritz are the preferred cracker.
• This recipe freezes well also so I often make extra in these small foil bakers for easy weeknight prep.

ITALIAN WEDDING CASSEROLE

ITALIAN WEDDING CASSEROLE adapted from Ree Drummond

CASSEROLE
2 cups (dry) bowtie pasta
2 tablespoons butter 
2 tablespoons avocado oil 
1 cup diced celery 
2 tablespoons chopped FRESH oregano 
1 tablespoon FRESH chopped thyme
1 tablespoon FRESH chopped Italian Parsley
1 teaspoon FRESH chopped rosemary
3 cloves garlic, minced 
2 carrots, diced 
1 onion, diced 
3 tablespoons all-purpose flour 
4 cups chicken broth
Kosher salt and freshly ground black pepper 
1 1/2 pounds of homemade meatballs OR a 26-ounce bag frozen Italian meatballs 
2-3 cups chopped baby spinach *SEE NOTES
1/2 cup grated Parmesan or Asiago cheese

• Preheat the oven to 375°.
• Cook the pasta in a large pot of boiling water until less than al dente; set aside.
• Melt butter and avocado oil in a large skillet over medium heat.
• Add celery, carrots and onion, cooking until the onions are translucent, about 5 minutes.
• Add oregano and garlic, sautéing until fragrant.
• Sprinkle with the flour, stirring and cooking for an additional minute.
• While whisking constantly, slowly add chicken broth. Bring to a simmer and allow the sauce to thicken, about 2 minutes.
• Adjust seasoning with salt and pepper.
• Add the meatballs, spinach, Parmesan, stirring to combine.
• Fold in pasta.
• Transfer to 9×13-inch baking dish.

TOPPING
1  cup PANKO breadcrumbs
1/4 cup FRESH grated Parmesan cheese
3 tablespoons salted butter, melted
2 tablespoons chopped FRESH parsley 
2 tablespoons chopped FRESH oregano 

• Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined.
• Sprinkle the breadcrumb topping over the casserole.
• Bake until golden and bubbly, about 20 minutes.
• Allow the casserole to rest for 10 minutes before serving.

NOTES:  Baby spinach can be easily replaced with broccoli or green beans, but both of those need to be added during the saute’ process.

BRUSSELS SPROUTS CASSEROLE

 

Fortunately, I was watching a Molly Yeh episode of Girl Meets Farm recently and it just happened to be on sides for Thanksgiving. She made the most amazing Brussels Sprouts Casserole, an absolutely wonderful alternative to the tired old Green Bean Casserole and better yet it is ALL from scratch, well except the French’s Crispy Fried Onions  – no canned goods involved!

I only made a couple changes – like trading shallots for the leeks and adding in some crunchy bacon, but nothing that really affected the outcome. I altered her directions to my liking also.

BRUSSELS SPROUT CASSEROLE
2 teaspoons avocado oil
1/2 pound bacon, diced
2 shallots, sliced thin
FRESH ground sea salt and black pepper
2 pounds Brussels Sprouts, trimmed, halved or quartered as necessary
4 tablespoons butter
1 tablespoons FRESH thyme leaves, chopped
3 cloves garlic, FINELY minced
3 tablespoons WONDRA flour
2 cups homemade chicken broth
1 cup heavy cream
1/4 cup QUALITY Parmesan cheese
ZEST from 1 Meyer lemon
2 cups crispy onions

• Preheat oven to 400°.
• Cook bacon pieces crisp in large saute pan.
• Remove bacon to drain on paper toweling with a slotted spoon.
• Add avocado oil to saute pan.
• Add shallots, sauteing 2-3 minutes until beginning to caramelize.
• Add garlic and Brussels sprouts, sauteing 6-7 minutes until edges of Brussels sprouts are brown.
• Season generously with FRESH ground sea salt and black pepper.
• Add thyme, and saute a bit longer until fragrant.
• In a separate sauce pan melt butter.
• Whisk in flour, cooking until golden.
• Alternately add chicken broth and cream, stirring constantly until begins to thicken.
• Add cheese and lemon zest.
• Adjust seasoning.
• Fold together the sauce and Brussels sprouts.
• Top with crispy onions.
• Bake 20-25 minutes until bubbly.

TUNA NOODLE CASSEROLE (NOT YOUR GRANDMA’S)

 

TUNA NOODLE CASSEROLE (NOT YOUR GRANDMA’S)
1 stick butter, divided 2 tablespoons + 2 tablespoons + 4 tablespoons
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
3 cups DRY wide egg noodles
4 cloves garlic, minced
1 bunch green onions, whites only sliced thin
4 cups SMALL broccoli florets (about 3 crowns, stalks discarded or used elsewhere)
14 ounces marinated artichokes, drained WELL
1/4 cup WONDRA flour
4 cups WHOLE milk
1/4 cup cream sherry
4 ounces cream cheese, sliced into 8-10 pieces
2 LARGE cans white albacore tuna in water, drained WELL
1 cup shredded Gruyere
1/4 cup FRESH chopped Parsley
Several sprigs FRESH thyme
1/2 cup PANKO crumbs

• Prepare noodles al dente per package instructions. Drain and set aside.
• Melt avocado oil and 2 tablespoons butter in large saute pan.
• Add green onions and garlic, sauteing 2 minutes until garlic is golden and fragrant.
• Increase heat to medium-high and add broccoli florets, sauteing 7-8 minutes until broccoli is tender and vibrant green.
• GENEROUSLY season with FRESH ground sea salt and black pepper.
• Add artichokes and Parsley, cooking several minutes more until all liquid is absorbed.
• Pour broccoli and artichokes into colander and drain off any remaining oil.
• Return pan to stove and melt 4 tablespoons butter.
• Whisk in WONDRA flour until smooth and golden.
• Gradually add milk and cream sherry stirring well after each addition. Cook until slightly thickened.
• Add cream cheese pieces, whisking until smooth.
• Add Gruyere, whisking until smooth.
• Adjust seasoning.
• Fold in tuna until well blended.
• Fold in broccoli and artichokes until well blended.
• Fold in noodles.
• GENEROUSLY season with FRESH ground sea salt and black pepper.
• Transfer to 3 quart 9×13 baking dish.
• Melt remaining 2 tablespoons of butter.
• With a fork blend melted butter and Panko crumbs.
• Sprinkle crumb mixture evenly over casserole.
• Bake 30-45 minutes until crumbs are golden and casserole is bubbly.
• Garnish with green onion tops if desired.

BISCUIT TOPPED CHICKEN POT PIES

 

BISCUIT TOPPED CHICKEN POT PIES 6 servings
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE Vidalia onion, chopped
2 large carrots, sliced
1 large stalk celery, diced
2 + 1/2 cups flour
3 cups chicken broth
1/2 cup heavy whipping cream
1/2 cup whole milk
4 cups shredded rotisserie chicken
2 cups spinach leaves
Fresh ground black pepper and salt, to taste

• Preheat oven to 400°.
• Line a baking sheet with parchment paper and set aside.
• In a large stock pot, heat oil and butter over medium-high heat.
• Add onions, carrots and celery, stirring until soft, about 6-7 minutes.
• Add 1/2 cup flour, stirring to blend until flour is golden.
• Add broth and bring to a boil, stirring until thick and creamy.
• Reduce heat to low.
• Stir in cream and milk until well blended.
• Add in spinach and chicken pieces, cooking for 5 minutes more.
• Season with salt and pepper to taste.
• Divide mixture into 6-8 ramekins.
• Arrange ramekins on baking sheet. (KEEP WARM)
• I like to pour the contents out onto a plate for eating.

OPTIONAL: I sometimes add a can of Le Seur peas for color more than anything.

BISCUITS

1 1/2 cups finely grated sharp white cheddar cheese
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
5 tablespoons COLD unsalted butter, cut into tiny pieces
1 cup whole buttermilk

• In a large bowl sift together 2 cups flour, 1 cup of the cheese, 1 teaspoon salt, baking powder and baking soda.
• Using a pastry blender cut in the cutter until mixture is crumbly.
• Add buttermilk and stir with a wooden spoon until combined. (Dough will be sticky and that’s okay)
• Drop by HEAPING spoonfuls onto silicone lined baking sheet.
• Bake until edges are beginning brown.
• Place one biscuit on top of each ramekin and sprinkle with remaining cheese.
• Sprinkle with fresh cracked pepper.
• Add to oven for 5-6 minutes until cheese is melted and pot pies heated through.

HAM & BROCCOLI NOODLE CASSEROLE

 

HAM & BROCCOLI NOODLE CASSEROLE
1/2 cup mayonnaise
2 cups FRESH broccoli florets, cut small*
1/2 Vidalia onion, finely chopped
1 + 1/2-3/4 cup SHARP cheddar cheese, divided
1 ham steak (2 cups diced)
1 1/2 cups macaroni noodles, cooked and drained well
1 jar pimientos, drained WELL
1/4 cup milk
2 tablespoons butter
3/4 cup seasoned bread crumbs

• Preheat oven to 350°.
• Mix together the mayonnaise, 1 cup of cheese and milk.
• Fold in the broccoli, onions, pimientos and ham pieces.
• Spoon into a 9×13 baking dish.
• Melt butter and add bread crumbs until well blended.
• Sprinkle with 1/2-3/4 cup of cheese and bread crumbs.
• Bake for 45 minutes until bubbly and golden on top.

NOTE: *FROZEN broccoli will work, but FRESH is so much more tastier! 

CHILI MAC CASSEROLE

 

CHILI MAC CASSEROLE
3/4 cup uncooked elbow macaroni
1 pound ground sirloin
1/2 pound ground pork
1 large shallot, chopped
3 cloves garlic, minced
1 can petite diced tomatoes (DO NOT DRAIN)
1 can black beans, drained and rinsed
4 ounce can chopped green chiles, drained
2 tablespoons tomato paste
1 1/2 teaspoons salt
1 1/2 teaspoons chipotle chili powder
1/2 teaspoon fresh ground black pepper
2 cups shredded cheese of choice (I use cheddar or a jack and cheddar mix)
2 green onions, sliced

• Preheat oven to 350°.
• Spray 9×9 baking dish with non-stick spray.
• Cook macaroni al dente per package directions. Drain.
• While macaroni is cooking, brown beef and pork in large skillet along with shallots and garlic.
• Drain off all fat in a colander.
• Add tomatoes, chiles, black beans, tomato paste and seasonings to skillet and blend well.
• Add meat back in, stirring to blend.
• Add macaroni and gently stir to combine.
• Transfer mixture to prepared baking dish.
• Baked covered 30 minutes until bubbly.
• Uncover and add cheese, baking another 5 minutes until cheese is completely melted.
• Sprinkle with green onions for garnish.

GREEN BEANS IN BACON CHEESE SAUCE

 

GREEN BEANS IN BACON CHEESE SAUCE
16 ounce frozen green beans
1 can Campbell’s condensed cheddar cheese soup
1/3 cup chopped red onion
6-8 slices bacon, cooked and crumbled
1/3 cup shredded cheddar cheese
4 ounce jar diced pimientos
FRESH ground sea salt and black pepper

• In a 3 quart slow cooker whisk together the soup, cheese, pimientos, bacon pieces, salt and pepper.
• Fold in green beans. It will be thick, but don’t worry, it will be perfect when they’re done!
  
• Cook on low 2-3 hours or until beans are tender.

CHICKEN TETRAZZINI CASSEROLE

As you know I LOVE antique recipes! I am ALWAYS on the prowl for antique recipe boxes IF they are FULL of actual recipes, well, and occasionally if they aren’t.

On our anniversary amid the pandemic we HAD to get out for a bit and went for lunch and decided antiquing was a safe excursion.  We had a GREAT time at the few places that were actually open.  But, it was in the last store that hubby surprised me with the greatest gift, an antique notebook from 1914 ish.  The recipes themselves aren’t dated, but ARE written in pen and ink that was blotted. There was an article in the back of the notebook from Essex, England April 21, 1915 on “An American Woman”.  Upon further inspection, she saved it for the “When Tomatoes Are Plentiful” recipes on the back side.

Each recipe has its own unique qualities, but one of the best things is that they are attributed to their original author, whether its “Mother” or “Marys Cook” or Bess Maxwell…
There are about 40 or so recipes in the notebook and I want to try ALL of them except 2 or 3 – I’m just NOT a fan of curry or aspic.

The first thing I did was CAREFULLY open the notebook and photocopy each page.  I then put it back together with carefully placed rubber bands to help keep it square. Since these are over 100 years old, I wanted to handle them as little as possible. Fortunately, pen and ink photos quite well and I now have really good working copies to operate from.

I did a little research on the notebook itself, “The National Notebook for use in the National Notebook System adapted for ALL Written Schoolwork”. The patent dates back to 1898, a time when people were transitioning from slates to paper which had become inexpensive and allowed students to retain their notes.

I’m still trying to make out some of the formal cursive writing and a few of the titles, but the ingredients sound really good and are seriously FROM SCRATCH.

The first recipe I tried in its ORIGINAL form is from Ernest Arbogast, the chef at the Palace Hotel in San Francisco, but made famous by Chef Louis Paquet is Chicken Tetrazzini.  It is said that he named the recipe after Italian opera star Luisa Tetrazzini.  It is widely believed to have been invented around 1908–1910. So, I’m sure the recipe was making the rounds through all the housewives

The version I was taught when I was younger was seriously altered and shortcutted with processed foods so this is a really FANTASTIC find!

CHICKEN TETRAZZINI CASSEROLE
4 tablespoons butter
4 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
1/4 teaspoon sweet paprika
2 cups chicken broth
1 cup heavy cream
1/2 cup Cream of Sherry
1/2 pound prepared spaghetti
1 bunch green onions, thinly sliced, reserve tops for later
1/2 pound sliced mushrooms
2 1/2 cups small diced cooked chicken
1 can petite green peas, drained
1/2 cup FRESH grated Parmesan cheese
1/3 cup sliced almonds

• Preheat oven to 375°.
• Spray 8×10 baking dish with non-stick cooking spray.
• Melt 1 tablespoon butter in a large skillet.
• Add onions and mushrooms, sauteing until caramelized. Transfer to a medium mixing bowl. Set aside.
• In another bowl add chicken pieces. Set aside.
• Melt 4 tablespoons butter in a large skillet.
• Whisk in flour until golden.
• Season with salt and pepper.
• Whisk in broth and bring to a SLOW boil.
• Reduce heat and whisk in the white pepper, nutmeg and paprika.
• Whisk in cream sherry and heavy cream, simmering 5 minutes.
• Pour half of sauce into mushrooms and the other half into the chicken pieces.
• Arrange spaghetti around the edges of the baking dish, leaving the center empty.
• Spread chicken into the center of the baking dish.
• Top with mushroom mixture and peas. Spread even.
• Sprinkle cheese and then almonds evenly over top.
• Bake 25-30 minutes.
• Top with green onion tops.

CHILI SKILLET

This is a perfect fall dish and yes I’m planning ahead for the cooler temperatures up north where we will be in just a couple months. It is also a recipe that makes WONDERFUL leftovers as the flavors meld the longer it sits.

CHILI SKILLET – serves 6
1 pound ground beef
1 small yellow onion, chopped
1/2 cup green bell pepper (optional)*
1 LARGE clove garlic, minced
1 can black beans, drained and rinsed
1 cup tomato juice**
1/2 cup chicken broth
1 tablespoon chili powder
1 teaspoon dried oregano
FRESH ground salt and pepper, to taste
1/2 cup uncooked long grain rice
1 can Green Giant White shopped corn, drained
1/2 cup shredded jack and cheddar cheese
1 bunch green onions, sliced thin
1/2 cup sliced olives, optional

• In a large skillet cook ground beef, onions, peppers (if using) and garlic over medium heat, breaking apart the meat until well crumbled and no longer pink.
• Drain off ALL fat.
• Add the tomato juice, water, chicken broth, red pepper flakes (if using), chili powder, oregano, rice, salt and pepper.
• Simmer 20-25 minutes on low covered until rice is tender.
• Fold in corn and olives (if using).
• Sprinkle with cheese and cook 5 minutes more.
• Top with green onions.
• ENJOY.

NOTES: *I substitute 1 teaspoon red pepper flakes
**I often use a small 6 ounce can of V8 juice and add 2 ounces water or chicken broth

CHEESY TACO PASTA

CHEESY TACO PASTA serves 6-8
1/2 pound large shells pasta
1 pound ground beef
1 package Taco Bell ORIGINAL seasoning packet
3/4 cup water
1 cup jarred salsa
1 cup shredded cheddar cheese

• Cook the shelled pasta according to the directions on the box and drain WELL.
• Add the ground beef to the pan and brown well.
• Drain the fat.
• Add the taco seasoning and water, stirring and cooking until water is evaporated.
• Add the pasta, salsa and cheese.
• Stir to combine.
• Garnish with chopped green onions, chopped olives and/or peppers.
• Serve immediately, with crunchy tortilla chips or Fritos.   I also like to use taco shell bowls.

SWISS CHICKEN and CORN CASSEROLE

SWISS CHICKEN and CORN CASSEROLE
4 large eggs
1 can (12 ounces) evaporated milk
FRESH ground sea salt and black pepper
2 cups frozen corn, thawed and drained well
2 cups rotisserie chicken pieces
3 cups shredded Swiss cheese, divided
1/4 cup chopped red onion
3 cups soft bread crumbs
1/4 cup butter, melted

• Preheat oven to 350°.
• In a large bowl, whisk together the eggs, evaporated milk, salt and pepper.
• Stir in corn, chicken pieces, 1-1/2 cups cheese and onion.
• Transfer to a greased 11×7 baking dish.
• Toss bread crumbs with melted butter; distribute over casserole.
• Sprinkle with remaining cheese.
• Bake, uncovered, until golden brown and heated through, 35-45 minutes.
• Garnish with a bit of green onion for color.
• Let stand 10 minutes before serving.

NOTES:

• You can use any leftover bread to make the bread crumbs. Using an egg bread gives you a nice golden hue, whereas whole grain bread gives you a heartier texture or sourdough for adds a hint of a tang.
• I use rotisserie chicken pieces shredded from a Costco chicken. If I don’t have one in the fridge I sear up a couple of large chicken breasts and shred them.
• You can change the cheese up a bit to play with the flavor. Sometimes I use a “Vampire Slayer” better known as a garlic cheddar. I mix it half and half with baby Swiss.

TOMATO BEEF STROGANOFF

TOMATO BEEF STROGANOFF
1 1/4 pounds sirloin tips, trimmed of fat and cut into 1 inch pieces
2 teaspoons Bragg’s liquid aminos
2 tablespoons butter
3/4 pound mushrooms, sliced thin **
2 teaspoons hot water
2 tablespoons tomato paste
1 teaspoon sugar
Fresh sea salt and ground black pepper, to taste
1 tablespoon avocado oil
1 large shallot, diced fine
2 tablespoons Wondra flour
1/2 cup dry white wine
1 1/2 cups beef broth
1/2 cup sour cream (SEE NOTES)
1 tablespoon fresh chopped flat leaf parsley

• Poke each piece of meat with a fork
• In a mixing bowl toss meat pieces with Bragg’s liquid aminos, cover and marinate 1 hour.
• While meat is marinating prep mushrooms.
• In a large skillet melt butter over medium high heat.
• Add mushrooms and sauce until soft and caramelizeng.
• Drain mushrooms and set aside.
• Whisk together the water and mustard powder with the sugar, and some pepper just until a smooth paste forms. Set aside.
• Pat meat dry with paper toweling.
• Season with fresh ground pepper.
• Heat oil in large skillet over medium high heat.
• Add beef pieces and sear on ALL sides, reducing heat as necessary to prevent burning. Transfer eat to plate.
• Add Add onions and saute until caramelized and browning.
• Add in the tomato sauce and flour, stirring to blend.
• Stir in beef broth, mustard paste and wine until well blended and bring to a SLOW simmer, cooking until slightly reduced and starting to thicken.
• Fold meat pieces and mushrooms into the sauce and cook a couple minutes more until heated through.
• Remove from heat and fold in sour cream.
• Serve immediately over buttered noodles.
• Sprinkle with parsley.

*NOTE*:

• I prefer thin sliced mushrooms, but some prefer larger mushrooms in which case you should use 1 pound and quarter them.  Hubby hates mushrooms and I often omit them all together and it’s still a really tasty dish!
• Y0u can substitute a whipped cream cheese for a thicker version.