Paula's Baked Spaghetti

It's mighty quiet out there...I'm wondering if you all are cooking at all. I have to say this time of year I start to crave those "inside" meals. I am tired of figuring out what to throw on the grill and I just want a casserole. So I made Paula's Baked Spaghetti this week, and realized I had never posted the recipe here. It's one of my favorite take-to-a-new-mom or bereaved family meals. I know a lot of people get lasagna and other Italian-type casseroles at those times, but Paula's Baked Spaghetti beats 'em all hands down.

I usually make this recipe exactly as written, except I don't use as much of the salt (both varieties) and I add a little more sugar. Otherwise, it's perfect. When I made it this week I did not have a green pepper, and really didn't miss it, but I do like it with if for nothing other than color. I also subbed spaghetti because I did not have angel hair pasta and I am trying not to run to the store every time I am out of an ingredient. "Make do" is my new motto.

This dish is one of the ones in Paula Deen's very first cookbooks that she serves at her restaurant. If I ever actually went there to eat, I would hate to think I would order this dish, of all the wonderful food she serves, but I just might.

Paula Deen's Baked Spaghetti

serves 10

printer version

2 c. canned diced tomatoes

2 c. tomato sauce

1 c. water

1/2 c. diced onions

1/2 c. diced green pepper

2 cloves garlic, minced

1/4 c. chopped fresh parsley

1 ½ t. Italian seasoning

1 ½ t. Lady's House seasoning

1 ½ Lady's Seasoned salt (I use Lawry's, but see note about about using less)

1 ½ t. sugar (I use about 1 ½ T.)

2 small bay leaves

1 ½ pounds ground beef (I use about 1 pound just to make it easy)

8 ounces uncooked angel hair pasta

1 cup grated cheddar cheese

1 cup grated monterey jack cheese (sometimes I use mozzarella)'

In a stockpot, combine tomatoes, sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce heat and simmer, covered, for 1 hour.

Crumble ground beef into a skillet and brown. Drain off fat.

Add ground beef to tomato sauce and simmer for 20 minutes.

While the sauce simmers the second time, cook pasta according to package directions. Drain.

Cover a 13x9x2 pan with a thin layer of sauce. Then add half the pasta, half the sauce, half the cheese and repeat. Bake for 350 degrees for 30 minutes.

Source: modified from The Lady & Sons, Too! (modified for brevity of directions)

Chili Dog Casserole

.

I'm almost embarrassed to post this recipe...almost. My youngest son loves, loves chili dogs. He has been asking for a chili dog casserole for quite a while and I just didn't think I could make it palatable. But it was! It was actually pretty tasty, and incredibly easy. And because I used some fairly decent ingredients, I can't even say it was unhealthy. If you like chili dogs, or someone in your family does, it's a sure winner. Doug and I ate ours with a squirt of yellow mustard and chopped onions, but the kids enjoyed theirs as is.

A note about ingredients: I used reduced fat Hebrew National Beef hot dogs. While I do love a cheap hot dog once in a while, it's worth the splurge on a "healthy" dog for dinner. The same goes for the chili -- I used Campbell's Chunky Roadhouse Beef and Bean Chili (regular, not spicy) and it was very, very good. I would eat it straight from the can.

This would make a great weekday (or weekend) lunch for a group of kids, or a fun addition to your Superbowl spread.

Chili Dog Casserole

serves 6

printer version

1 package quality hot dogs, cut crosswise in quarters

(2) 19 oz cans quality canned chili, with or without beans -- your choice

2 cups shredded sharp cheddar cheese (use another cup if you really like cheese)

5 oz. package cheese croutons (I used these), crushed slightly

yellow mustard and chopped onions, optional

Preheat oven to 375 degrees F. Spray a 13 x 9 casserole dish with baking spray; pour one can of chili. Layer hot dogs, croutons and one cup of shredded cheese. Top with second can chili and sprinkle with remaining cheese. Bake for 30 minutes or until chili is bubbling.

.

The Best Beef Enchiladas

.

This past weekend I tried a recipe for Beef Enchiladas that made the absolute best enchiladas I have ever had (we had six thumbs up at the table). My guys really like the recipe for Beef Enchiladas that uses chipotle peppers, but they are really a bit too spicy for little ol' me (and little ol' Faith). So when I saw this recipe for Pioneer Woman's Beef Enchiladas (modified) at Katy's Kitchen I made a note to try them. When I made them I actually went back to PW's site to get her recipe, and then, of course, I modified it.

Because my guys like it spicy I was afraid they would not like the original version because my grocer does not stock spicy enchilada sauce, so I spiced up the sauce and then I toned down the filling. They were probably, all said and done, pretty close to Ree's, but I made note of the changes I made and I will most definitely make them that way the next time (and the next time...).

I will warn you ahead of time -- these enchiladas are a pain in the tokus to make (but they are worth it). So before you get started, pour a big glass of sangria to fortify you. Also, because the sauce cooks for 30 minutes, you 'll have some hang time (so maybe you should make a pitcher).

Best Beef Enchiladas

serves 6

printer version

 Sauce:

1 T. canola or corn oil

1 T. flour

(2) 10 ounce cans enchilada sauce

(1) 8 ounce can spicy tomato sauce

2 cups chicken broth

½ t. salt

½ t. pepper

2 T. chopped fresh cilantro

Meat:

1½ pound ground beef

medium onion, in a small dice

1 can diced green chilies

½ t. salt (or Goya Adobo with pepper)

Tortillas:

12 to 14 (6-inch) corn tortillas

½ cups canola or corn oil

3 cups grated sharp cheddar

½ cups sliced black olives

1 cup chopped green onions

1/4 cup chopped cilantro

Heat oil in a preheated pan over medium heat.  Add flour and whisk to make a paste, cooking for one minute. Pour in the enchilada sauce and tomato sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes (enjoy your sangria).

Brown the meat with onions in a skillet. Drain off fat. Stir in diced green chilies and salt. Set aside.

Heat canola oil in a small skillet over medium heat. One by one, using a spatula to flip, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried (a good time to sip sangria).

Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat and a little grated cheese ( you can add black olives in the step, but I left them out and just sprinkled them on each serving to spare those who reeeeallly hate black olives) in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro and green onions (and black olives if desired) over enchiladas before serving.

Source: Modified from Pioneer Woman Cooks

.

Beans and Wieners

Just so you know, so you can imagine me talking to you here instead of writing, in our house we pronounce this dish "Beans and Vieners," like the good Germans that we are. Not that this is a German dish -- at all. This is just good, old-fashioned, American budget food. But just because it's budget food doesn't mean it has to be tasteless slop, and it doesn't mean it can't have a little character to its name. ;-)

This recipe comes, for the most part, from Pioneer Woman. I don't think I've ever posted one of her recipes before. Not that they aren't good recipes; I'm certain they are. I admit that I am not much of a joiner, however, and that means I don't really hang out at her place. She has plenty of fans -- she doesn't need me. And, honestly, there are good recipes every where. But, sometime I must have stopped by her place and found Baked Beans. I made them a few times earlier this year and they are good -- really good. My father-in-law claimed they were the best beans he'd ever eaten, and coming from a 72-year-old man, I think that says something (or maybe he was just buttering me up for some dessert!). They were missing something in my opinion, however, and that is vieners. I like vieners with my beans. They just go together, like meatballs and spaghetti, and burgers and fries. Can't have one without the other (well, I can actually have burgers without fries, but you know what I mean).

And so, I make Pioneer Woman's Baked Beans (or Pam Anderson's beans to be precise) and I add vieners. They are a perfect meal, paired with a pan of corn bread, and they are cheap eats. This recipe feeds a crowd -- my family for main dish-size servings, with leftovers for a lunch or two during the week. They are called Quick Southern-Style Baked Beans by Pam Anderson and the southern touch, I believe, comes from the vinegar. They are tangy, and I add an extra 2 T. brown sugar to get the balance right for my family. They also have the added flavor that the green peppers offer -- really, really yum! I use Bush's Original Baked Beans, just so you know, Sweet Baby Ray's Original sauce, and Ball Park Angus Beef Hot Dogs.

I use my Lodge 5 quart dutch oven to cook these beans, and I have made a note in the recipe that you will need a dish larger than the one recommended at Pioneer Woman -- the hot dogs add to the volume you are cooking. As you can see from the picture, there is plenty of room in my dutch oven, but you might have a big mess if you try to fit all that into a standard 13 x 9 (which hold about 3.5 quarts).

Baked Beans and Wieners
Serves up to 18

printer version

8 slices bacon,quartered

1 medium onion, cut into small dice

1 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup plus 2 T. brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon (I use Dijon)

1 package wieners, cut into thirds or quartered

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep skillet until bacon has partially cooked. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and cook until tender, about 5 minutes. Combine beans, sauce, sugar, vinegar, mustard, onions, peppers and bacon in a large ovenproof dish. You will need a dish larger than a 13 x 9 to add the wieners. You can divide between two dishes if necessary. Bake until beans are bubbly and sauce is thickened, about 90 minutes (less time needed if you divide beans between two dishes). Add wieners, stir, and continue baking until sauce is thick and syrupy, about 30 minutes longer.

I serve Beans and Wieners with Cornbread, and fresh fruit, like apple slices and grapes.

Source: modified from Pioneer Woman

Chicken Tamale Casserole

.



I love it when I find a new recipe for chicken. Chicken breasts are often on sale, white meat is low in fat, the kids like it, and I can keep large quantities in the freezer to use with pantry staples. This recipe is a perfect fit for us. It was easy, inexpensive, low in fat, used pantry staples, and it was very tasty.

I really enjoy chicken tamales, so the recipe name caught my eye when I saw it at myrecipes.com. With a few changes, it was pretty close to the flavors of the tamales I get in a local Mexican restaurant. The original recipe called for a box of corn muffin mix, but, frankly, I find those too sweet to use for a tamale-like corn bread, so I made my own "mix." I doubled the sauce because I like a nice saucy tamale, but if you prefer less sauce, don't use the second can over the top of the chicken. I used Old El Paso enchilada sauce for convenience, but it was pretty spicy and I might make my own next time (recipe found below).

Chicken Tamale Casserole
serves 8

Printer version

1 1/2 cup shredded Mexican blend cheese
1/2 c. milk
1 egg
1 t. cumin
1/8 t. ground red pepper
14 oz can creamed corn
2/3 c. Bisquick
3/4 c. masa harina (substitute plain corn meal if you don't have masa on hand)
4 oz can green chiles, drained
(2) 10 oz cans enchilada sauce (recipe for homemade below)
2 boneless, skinless chicken breasts, shredded (equivalent -- about 3 cups chicken)
1/2 c. low-fat sour cream for serving

Preheat oven to 400 degrees F. (If you are poaching your chicken breasts, start them now.)

Combine 1/4 c. cheese, milk, egg, cumin, red pepper, creamed corn, bisquick, masa harina, and chiles in a large bowl, stirring until moist. Spray a 13 x 9 pan with cooking spray and spread corn bread mixture to the edges. Bake for 15 minutes.

In the meantime, poach chicken and shred.

When cornbread is baked, remove from oven and pierce entire surface with a fork. Pour one can of enchilada sauce over the top. Top with chicken, then other can enchilada sauce (omit second can if you want a less-saucy casserole). Sprinkle with remaining cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven and let stand for 5 minutes. Serve with sour cream.

Source: adapted from Cooking Light

.

Substitute Enchilada Sauce

Printer version

2 T. vegetable oil
2 T. all-purpose flour
2 T. chili powder
1/2 t. ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 t. salt
1/4 t. garlic powder

Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.

.

Skillet Suppers

What busy mama doesn't love a meal in a skillet? Put together the right combination of pasta, a pound of meat and a handful of other ingredients and out comes a meal. I suppose that's why Hamburger Helper has become a pantry staple in the last 40 or so years (can you believe it was introduced in 1970?). I've never been a big fan of Hamburger helper, not that I have anything against it, but it has so many ingredients with long complex names, like disodium guanylate. I'd much rather just take some whole foods from the fridge or pantry and make my own skillet supper. If you use lean ground beef (and in the stroganoff, light sour cream) you even have a very healthy dish.

Both recipes serve 6 unless you have big eaters. Add another half a recipe for six adults.


This skillet supper recipe has been a favorite of mine since I was a kid. My mom has been making it for as long as I can remember. While it might be called "spaghetti," it has as much resemblance to an authentic Italian pasta as tuna noodle casserole does to a grilled ahi tuna steak. But, that's o.k. in my boat. It's comfort food -- tasty, nutritious and budget-friendly. I make it in a non-stick electric skillet or even a dutch oven on the stovetop. I don't use my cast iron for this recipe, or any recipe that uses tomato products -- sometimes you get a metallic taste from the acid in tomatoes.

You might think I made a mistake in writing the recipe -- yes, you add the meat into the pan raw with the other sauce ingredients. It cooks into a very soft meat, like you would get from simmering your sauce all day.

Skillet Spaghetti
serves 6

Printer version

1 lb. lean ground beef
6 oz. tomato paste
18 oz. tomato juice
2 T. chopped onion (or 2t. dried minced)
3 cups water
1½ t. chili powder
1 t. garlic powder
1 t. sugar
1 t. oregano
½ lb. dry spaghetti

Combine all but spaghetti in a pot. Bring to a simmer; break up meat with a spoon. Simmer, covered, for 30 minutes. Break up spaghetti in three pieces and add to pot. Stir. Simmer for 30 minutes more.

~~~~~


This recipe is brand new to our house, but it was a big hit. Only one kid complained about the onions, but he ended up eating his share anyway. It's a quick and inexpensive take on a old world dish that you can find variations on in many different cultures. You've likely enjoyed it before, but probably not one so easy, yet tasty. Mine is a variation on America's Test Kitchen's via Taste of Home Cooking.



Skillet Stroganoff
serves 6

Printer version

1 lb. lean ground beef
salt and pepper
1 T. vegetable oil
10 oz. white mushrooms, sliced thin
1 onion, finely chopped (or half a large onion)
2 T. all-purpose flour
3 cups beef broth
3 T. red wine
⅓ lb. wide egg noodles (3 cups)
1 cup low-fat sour cream
2 t. lemon juice

In a hot skillet, brown ground beef, seasoning with salt and pepper to taste. Remove from skillet.

Add oil and cook mushrooms and onion until liquid from mushrooms has evaporated, about 8 minutes. Stir in flour and cook for 30 seconds, then add broth and the wine, and return beef and accumulated juices to pan. Bring to a simmer.

Stir noodles into beef mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Turn off heat, stir in sour cream and lemon juice. Taste and adjust seasoning.

Tuna Noodle

.


Tuna Noodle Casserole is probably among one of the most commonly prepared American dishes, especially for those of us who eat meatless on Fridays. My family probably eats it six times a year, which, for my family, is frequent (I know -- we're not normal). I made it for us to eat for Good Friday dinner and my kids said I should put the recipe on my blog -- I guess they are contributing editors!

This is one of the few recipes I have in which I actually use the called-for can of "cream of" soup. I usually substitute a homemade white sauce when a recipe list includes a can of soup, but I must say I don't think this recipe would be the same without it. I use the Campbell's 98% Fat-Free version -- not that it's a low-fat dish, but every little bit helps. I vary my topping -- this last time I used some Keebler Onion crackers and they provided a very tasty topping, but I usually use whatever is in the pantry -- Cheez-its, Ritz crackers, Goldfish crackers -- it's all good.

Tuna Noodle
6-8 servings

Printer version

8 oz. wide egg noodles
12 oz. canned albacore tuna, drained and flaked (leaving some chunks)
can Campbell's Cream of Mushroom soup (low fat or regular -- I wouldn't go low salt)
1/2 t. seasoning salt (I use Lawry's)
3/4 c. milk
1 cup shredded sharp cheddar cheese
1 cup finely crushed cracker crumbs
3 T. butter, melted

Preheat oven to 350 degrees.

Heat a large pot of water to boil and cook egg noodles to al dente. Drain and return to pot; let sit for a minute. Add tuna, soup, seasoning salt and milk and stor to combine. Add cheese and stir to melt the cheese (at this point I taste a noodle to check for adequate seasoning -- add more seasoning salt if needed).

Place noodle mixture in a greased casserole dish (I use a round because I like my casserole to stay moist. If you like yours to get crunchy, use an oblong or rectangular dish.)

Heat butter in a small skillet until melted. Add cracker crumbs and stir until moistened. Sprinkle over casserole. Bake at 350 for 20 to 30 minutes just until middle is hot and top is crunchy.

Mac 'n' Cheese with Veggies

.

This quick recipe for macaroni and cheese is a lovely compromise between artery-clogging comfort food and healthy eats. I made it a few weeks ago, adding a cup of diced ham for extra flavor and protein, and it was a really delicious, healthy main dish. Paired with some whole wheat bread and fresh fruit, it was a very comforting, satisfying meal.

The original recipe, from Women Heart's All Heart Family Cookbook, did not call for the ham. I noticed, however, when I was making another recipe recently, that some ham steaks are very low in fat. I buy Bob Evans brand and there are only 2 grams of fat per (thick) slice, so the addition of two slices, diced, did not add much fat at all. It did add lots of flavor and texture, however. The recipe would also be very good without ham, for a meatless Friday.

The only other change I would make in the future has to do with the onion. Please tell me your kids balk at onion. Ugh. My kids (all but the youngest who eats almost anything) said they really liked this macaroni and cheese, but wished there wasn't so much onion. I did not think it was too much onion, but in the future, I will cut back to half an onion, and minced it finely. Also, if you have onion detectives, make sure the onion is very soft before adding the milk. The recipe as printed below is also adjusted for quantity, which originally served 4.

Mac 'n' Cheese with Veggies
serves 6

12 ounces shells or elbow pasta

3 c. mixed vegetables such as broccoli or cauliflower florets, sliced carrots, chopped bell pepper (I used cauliflower, carrot coins, and red bell pepper)

2 c. fat-free or low-fat milk

3 T. cornstarch

2 T. extra-virgin olive oil

1/2 medium onion, minced

1 1/2 cup (6 ounces) shredded reduced-fat Cheddar cheese

3 ounces reduced-fat cream cheese

1 c. diced ham (optional)

salt and pepper to taste

Prepare the pasta according to package directions, adding the vegetables to the water during the last 5 minutes of cooking time. Drain and place in a serving bowl.

Meanwhile, in a measuring cup, whisk together the milk and cornstarch. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until onion is soft (but not brown). Add the milk mixture and bring to a boil, stirring constantly. Reduce the heat to medium-low and add the Cheddar and cream cheese and ham (if using). Stir until melted. Pour over the pasta mixture and toss to coat well. Taste and salt and pepper as needed.

Printer version

Source: adapted from Women Heart's All Heart Family Cookbook
.

Shepherd Pie

.





A few years ago, a dear young woman (who I met online, and never in person) inspired me with her Irish cuisine. She had a food blog (though it has been removed since) and made the most wonderful dishes, many of which were inspired by her heritage. She had spent time in the U.S., however, and had a lovely knack for combining American and Irish.

This recipe is the perfect example. This is a beef-based Shepherd pie (though you could sub lamb if you like it) with a rich, tasty gravy, tender veggies, and topped with a pile of soft mashed potatoes -- perfect comfort food.

I like to make them in ramekins -- everyone gets their own little serving. But, if you don't have ramekins, or 6 oz. custard dishes, you can just as easily bake and serve this dish in an oval or rectangular baker.

When I took these pictures, I omitted the peas from the recipe because I intended to serve Peas and Bacon on the side. However, I later realized I was out of peas and that's why there is a side of Bacon Corn on the plate. ;-)

Shepherd Pie

olive oil
salt and black pepper
1 lb. lean ground beef (or lamb)
1 cup onion, finely diced (or grated if you have onion detectives among you)
3 - 4 large carrots, finely diced
1 c. frozen peas (optional)
3 - 4 sprigs fresh thyme, finely chopped (or 3/4 t. dried thyme)
2 T. flour
1 T. butter
1/4 c. red wine
2 T. tomato paste or 3 T. ketchup (I use ketchup)
2 T. Worcestershire sauce
1 cup chicken stock (beef could also be used)
large quantity mashed potatoes (about 5 cups)*
grated Parmesan cheese (optional)


Preheat oven to 400F.

Heat a skillet over medium high heat. Heat about 1 T. olive oil in pan. Add carrots and cook until they start to get tender. Add onions and saute for a minute or two then add the meat. Season with black pepper and thyme. Cook until browned then drain any fat. Add the butter and peas (if using). Sprinkle with flour and stir through. Add tomato paste (or ketchup), wine and Worcestershire sauce. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to taste.

Remove from heat. Evenly divide meat mixture among ramekins or pour into casserole.



Spoon or pipe the mashed potatoes over top. Sprinkle with Parmesan cheese if using.



Bake for about 20 minutes or until the potato is nice and browned on top.

* For a low fat dish, mash your potatoes with low fat milk and salt -- no butter. You'll be surprised that they are just as good with no butter.

Printer version

Roasted Vegetable Lasagna

Back to working on my backlog of recipes, this one I prepared on Christmas Eve. My niece Rachel is a vegetarian and I am supposed to avoid tomato products because of the IC. I planned Baked Ziti and Italian sausages for the rest of the gang, so I was really happy when I found this recipe in a Family Circle magazine. It was really very good, and so different from the ziti that most of my company had a little of both (or a lot as the case may be). It's not exactly low in fat, but it's probably lower than beef and cheese lasagna. And with the vegetables, it probably has greater nutritional value.

I modified the recipe just a little bit and mine is below. It's a little complicated, but then, if you've made meat and sauce lasagna, it can be long and involved, too. Nothing is too tough, just a little involved. The only step that gave me trouble was the mushroom sauce. I had a hard time getting it seasoned the way I wanted. It is where the dish gets a lot of its flavor, so make sure it tastes good. Mine needed a lot of salt to get there. A dash of garlic powder, too.

Roasted Vegetable Lasagna
serves 8

2 medium-sized zucchini, trimmed and cut into 1/4-inch coins
2 medium-sized yellow squash, trimmed and cut into 1/4-inch coins
1 large sweet red pepper, seeded and cut into 1/2-inch slices
1 large red onion, trimmed and cut into 1-inch wedges
3 T. vegetable oil (olive or other)
1 t. salt
1 t. black pepper
8 oz. white mushrooms, cleaned and quartered
1 T. olive oil
3 garlic cloves, minced
2 T. butter
2 T. flour
2-3/4 c. milk
1/4 c. minced fresh parsley
2 T. minced fresh basil
12 dried lasagna noodles
6 oz. Fontina cheese, shredded
2/3 c. grated Parmesan cheese
8 oz. shredded mozzarella

Heat oven to 425 degrees F. Coat 2 large rimmed baking sheets with vegetable oil.

Place zucchini, squash, red pepper and onion in a bowl and toss with 2 T. vegetable oil. Spread in a single layer on the prepared baking sheets. Sprinkle vegetables with 1/2 teaspoon each of the salt and pepper. Roast at 425 degrees for 30 minutes, stirring halfway through, or until edges are browned. Remove from oven and transfer vegetables to a bowl.

Pulse mushrooms in a food processor until finely chopped. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms to skillet. Cook, stirring, for 6 minutes or until all liquid has evaporated. Reduce heat to medium; stir in garlic and remaining 1/2 teaspoon each salt and pepper; continue to cook 1 minute.

Add butter to skillet and cook until melted. Add flour and cook 1 minute, stirring. Add milk and nutmeg to skillet and increase heat to medium-high. Bring mixture to a boil. Reduce heat to medium and simmer for 8 to 10 minutes or until thickened, stirring occasionally. Remove skillet from heat and stir in the parsley and the basil. Taste, and season to taste.

Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package instructions, about 9 minutes. Drain, rinse with cold water and set aside.

Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Stir together Fontina and Parmesan. Spread 1/2 cup mushroom sauce into bottom of baking dish, then place 3 noodles in dish. Pour another
1/2 cup sauce over noodles, then sprinkle 1/3 of the vegetables and 1/3 of the cheese mixture over sauce. Repeat layering twice. Top with three noodles, pour the rest of the sauce over top and sprinkle with the mozzarella cheese.

Cover dish with nonstick aluminum foil and bake at 425 degrees for 20 minutes. Raise heat to 500 degrees, Remove foil and cook for another 12 minutes or until browned. Let stand 15 minutes before serving. Makes 8 servings.

Printer Version

Chicken Tortilla Casserole

.


I apologize for being away so long. Admittedly, after Thanksgiving I wasn't cooking anything worth blogging. I was cooking -- I had a houseful to cook for on Friday and Saturday, but nothing new. And I'm feeling sort of ho-hum about all things in the kitchen right now, but I guess that happens after a big feast.

I do have a recipe from before Thanksgiving to post, however. I saw this Mexican Chicken Casserole at Annie's Eats. My kids are all over anything Mexican, so I knew this would be a hit. The flavors and textures were very similar to Chilaquiles, which we all enjoy, but the recipe was so much easier since you start with chips instead of soft corn tortillas -- the frying part is already done. I made a few changes, to accommodate the pantry items and chicken I had on-hand, but it was pretty close to the original recipe. My version is below. Go to the link above for the original. This recipe would be good made with black beans, also -- either with or without the chicken. You could just keep these ingredients on-hand all the time for a quick, delicious supper.

Chicken Tortilla Casserole
serves 6

2 chicken breasts, cooked and shredded (I used bone-in breasts, baked in the oven, but you could poach also)
1 T. vegetable oil
1/4 c. minced red onion
2 cloves garlic, minced
1-2 T. minced chipotle peppers in adobo sauce
1¾ c. chicken broth
5 c. tortilla chips, broken into large pieces
1 can Rotel tomatoes and chilies, drained
4 oz. sharp cheddar cheese, shredded
2 T. chopped fresh cilantro (I would add this if I had it on-hand, but wouldn't buy it just for this dish)

Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add onion and garlic and saute until onion is tender -- do not brown. Add the chipotle, ¼ teaspoon of salt, and chicken broth and bring to a simmer.

Stir in half of the tortilla chips and the shredded chicken and simmer on low for about 5 minutes, until chips are softened. Add the tomatoes, ½ cup of the shredded cheddar cheese, and 1 tablespoon of the cilantro. Stir in the other half of the tortilla chips until they are incorporated and moistened.

Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes. Top with remaining cilantro and serve.

Printer version

Source: Annie's Eats


.

Tomato, Basil and Artichoke Baked Pasta

When we arrived home from vacation late last Thursday night, I had a big van full of duffel bags to unpack and laundry to sort and wash. I had pretty well emptied the refrigerator before we left, and except for a few things we bought home with us on ice (Did I tell you I abhor waste? Yes, I though I did.) I didn't have much in terms of fresh food. I did have canned goods, however, and boxed pasta, and fresh basil in the garden (my herbs are about the only thing producing this year). To avoid a trip to the grocery before I planned my menu, I put this dish together using what I had available. I was in the mood for something comforting and homey and this fit the bill. It turned out wonderfully and I'm happy to add it to my list of meatless dishes I can make on Fridays. With the addition of the artichokes we didn't miss the meat at all. And I can honestly say it was just as good (maybe better) the next day.

I used a can of tomato puree to make my own sauce, but if you already have some stashed away, use it. Or sub with a jar of good sauce. The sauce is crucial, though, so use something you'd eat by itself.

Just add some crusty bread for a fulfilling meal.

Tomato, Basil, and Artichoke Baked Pasta
serves 8

28 oz. can tomato puree
3 cloves garlic, minced
2 T. olive oil
1/2 t. dried oregano
salt and pepper to taste
2 T. sugar
3 T. chopped fresh basil
3/4 pound bow-tie or other shaped pasta
14 oz. can artichoke hearts, drained and quartered
6 T. butter
¼ cup flour
2½ cups milk
¼ cup Parmesan cheese
8 oz. mozzarella cheese, shredded

Heat a medium saucepan over med-high heat. Add oil and garlic and lower heat. Heat garlic for just a minute or two until it is fragrant -- do not cook it, you're going for a lightly roasted flavor. Add puree, sugar, oregano, salt and pepper. Cook on med-low for about 20 minutes. Taste and adjust seasoning if necessary. When seasoning is right, add basil and turn off heat.

Heat water in a large pot to boil; salt and cook pasta to al dente. Drain pasta and pour into a greased 13 x 9 pan. Arrange artichoke quarters on top of pasta.


Make bechamel sauce: Melt butter in a saucepan. Add flour and stir, but do not brown. Add milk and bring to a boil, stirring until bubbles and thickens, about 5 minutes. Remove from heat. Stir in Parmesan.

Pour bechamel sauce over all the pasta and artichokes, but do not stir.
Pour red sauce over bechamel sauce and spread to the edges. Sprinkle with mozzarella cheese.

Bake at 350 degrees for 30 to 40 minutes, until bubbly in the center.



.

Chicken Cilantro Enchiladas

.

This is one of my children's (and husband's) favorite recipes. I had it posted at Praying for Grace, but I took a picture last week when I made it, so I am posting it again here. This is a fairly easy recipe, though mildly time-consuming. The filling is flexible -- if you have leftover chicken from another dish, I'm sure you could use it and sub some canned stock or even water for the cooking liquid. If I have a jalapeno or two, I halve them and add those to the cooking liquid -- just a smidge of spicy.

I always serve it with shredded cabbage, though, and tomatoes and sour cream. This time I served some leftover yellow rice, but beans, or Mexican rice, or even fresh salsa and chips are good along side.

Chicken Cilantro Enchiladas
6 to 8 servings

2 lbs. boneless chicken breasts
2 cups water
1 onion, quartered
2 cloves garlic, halved

2 (10 oz) cans enchilada sauce
4 cups shredded monterey jack cheese
8 green onions, chopped
2 T. ciltantro leaves
½ t. salt
¼ t. pepper
Tabasco sauce, to taste
20 corn tortillas

Bring chicken breasts to boil in water with onion and garlic.
Reduce heat and simmer until chicken is done.
Remove chicken from broth and cool; shred meat;
strain broth and reserve 1 1/3 cups.

Add 1 1/3 cups chicken broth
to enchilada sauce in a large bowl; set aside.

For filling, combine chicken, 2 cups cheese,
green onions and chopped cilantro leaves
with salt, pepper and Tabasco.
Add 1 cup enchilada sauce/broth to moisten filling.
To assemble, warm tortillas over a hot skillet
until flexible, flipping once.
Dip each tortilla in enchilada sauce mixture and lay flat.
Fill with 2 T. chicken (and small palmful) and roll tortilla.
Place tortillas, seam side down in 9 x 13 baking dish
(you'll need two dishes).
Spoon remaining sauce on top
and split shredded cheese over both pans of enchiladas.
Bake for 30 minutes at 350 degrees F., until bubbly.

Top with desired toppings -- I use shredded cabbage,
tomatoes, sour cream and sometimes red onion and more cilantro.
You can also squeeze with a lime for a little jazz.

To stretch your filling ingredients,
you could sub some chicken for canned, drained black beans.


.

Crunchy Chicken Casserole

.
This recipe was passed down to me from my aunt through my mom and it was called Hot Chicken Casserole. The name is so unimaginative that I actually had to spend about five minutes looking for it in my files to post it here. It is hot, I'll give it that, but it's much more than hot. It's cheesy, and creamy and crunchy and tasty, too. I renamed it here -- I think it deserved a new name. This is one of Doug's favorite chicken dishes, which is saying a lot since he is generally not fond of chicken casseroles. This recipe, and this Chicken Pot Pie are really about the only two I can serve and still receive compliments afterward.

I make this recipe without the almonds because of nut allergies, but it's much better with them. I also substitute a thick white sauce for the canned soup, but that's because I'm borderline fanatical about non-food (see the ingredients on the soup can label). My recipe for white sauce appears below. Be sure to use real mayonnaise, too. I use Hellman's.

(Hot) Crunchy Chicken Casserole

2 cups cooked chicken, cubed
2 T. diced onion
½ cup sliced almonds
1½ cups cooked white rice
1 can cream of chicken soup*
1 t. salt
dash pepper
½ cup chopped celery
1 T. lemon juice
¾ cup mayonnaise
1 cup water
small can crunchy Chinese chow mein noodles
1 cup shredded cheddar


Mix all ingredients except chow mein noodles and cheese.
Place in 9 x 13 pan.
Top with cheese.
Bake at 350 for 15 minutes.
Turn oven up to 400 and top casserole with chow mein noodles.
Bake for 15 minutes.

To make ahead, mix all ingredients except chow mein noodles and cheese and refrigerate.
Bake as above.


*Canned cream of chicken soup substitute:

2 T. butter
2 T. flour
1 cup milk
2 t. chicken soup base or loose bouillon

Melt butter in a small saucepan over medium heat.
Add flour and whisk for a minute.
Slowly add milk and soup base, and stir, over medium heat
until mixture becomes very thick and bubbly.
Cool slightly before using in recipe.

.

Carrot and Squash Bake

.

I am really lovin' seasonal eating this summer. The seasonal food is priced great and some of the Ohio grocery stores are even selling food from right here in Ohio, can you believe it? It amazes me that they even have to put signs up that says "Ohio produce." Shouldn't they always be selling local produce when possible? I know you can't sell Ohio corn in December, but sheesh, you should be selling it in August. I know life doesn't always make sense though.

This recipe, however, is one that is great in the summer, fall, winter or spring. But right now squash is a great price, so make some soon. I have loved this recipe for a long time. My father used to cook once in a while, and this was a dish he prepared. He must have loved chopping vegetables because I remember him making vegetable soup and salads, too.

My children (most of them) enjoy this dish also. The great thing about zucchini, from a kid's perspective, is that it usually tastes like whatever it's cooked with -- no strong flavors on its own. If you have an onion picker at your table, this recipe has onions in it. But you could grate them instead of chopping and they'll disappear. Most kids love the mild sauce and the stuffing. It's a great dish if you want a meatless main dish. I ate it for dinner Sunday with a bowl of Cucumber Tomato Salad and watermelon. Who needs meat? (Well, my husband and kids think they do, but I was perfectly satisfied without it.)

For this dish I use low fat soup and low fat sour cream -- I can't tell the difference. If you're offended by a can of soup, I'm sure you can make a lovely white sauce, but I'm not offended by using the soup, so I have never tried that. If you are a vegetarian, you could substitute Cream of Celery soup.

Carrot and Squash Bake

7 c. sliced zucchini or yellow squash (about 1-3/4 lbs.)
1 med. onion, chopped
1 can cream chicken soup (or celery)
8 oz . sour cream
1 c. shredded carrots
8 oz. herb stuffing (I use Pepperidge Farm -- half a bag)
¼ c. butter, melted

In a saucepan, cook zucchini and onion in 2 c. boiling water and 1/2 t. salt,
uncovered, for 5 minutes; stir once.
Drain. In a bowl, combine soup, sour cream and carrots.
Fold in squash mixture.
Combine stuffing and margarine.
Sprinkle two-thirds of stuffing mixture into a greased 13 x 9 pan.
Spoon vegetable mix on top.
Sprinkle remaining stuffing mixture over vegetables.
Bake, uncovered, for 30 - 35 minutes.

.

Freezer Meal Festival

.

Freezer Meals have caught quite a bit of attention in the past few years, especially among the busy moms who do once-a-month cooking. Admittedly I've never done more than double a recipe and freezing the second half for later. And while that is often very convenient (there's really nothing like pulling your own homemade food from the freezer in the morning and knowing you your dinner is done), sometimes it's just absolutely necessary. As I mentioned last week, I have a major surgery scheduled this summer, and there is just no way to get through the weeks following without a stockpile of meals. If it were just two or even three of us, we could get by on store-bought frozen meals and carry out. But with six people in a family, four of whom are, for all practical purposes, adults, I need to prepare my own meals.

After crying out for help (which isn't easy for us moms, is it?), a few of my favorite online friends answered the call. While I really rather have them pay me a visit with a hot casserole, their tips and recipes are most appreciated.

~~~~~~~~

Deborah, at the new Tastie, sent me some links to the recipes she recommends for freezing. Deborah says that their freezers in Ireland aren't really large enough for freezer meals, but she assures me that these are good, freezable meals (I can't imagine not having my extra freezer, much less not having one big enough for an extra meal -- so sorry for you Deb).

Lasagna is not only a traditional comfort food (and thus a good recovery food), it is also a traditional freezer food (after all, where do you think Stouffer's made those millions?). Deborah recommends trying her bechamel version, which I fully intend to do. Deborah recommended preparing it up to the last layer of mozzarella, freezing it, and baking it straight from the freezer. To take a page from the once-a-month cooks, I'll put the last layer of mozzarella cheese in a freezer bag and tape it to the frozen lasagna with directions for adding it in the last part of the baking time.

picture from Tastie

Another recipe from Deborah's files is Shepherd Pie. I can't imagine a better person to give me a Shepherd Pie recipe, than someone who is Irish by birth. Again Deborah says prepare it up to the baking step, freeze it, and bake it straight from the freezer.

Thank you Deborah, I'll say a little prayer for you when we these dishes come to the table.

~~~~~~~~

Herbs pictured by recipes4us.co.uk

My dear friend from Texas, the Waltzing Matilda, dedicated a post yesterday to freezer meals. She offers many great suggestions, but I particularly love the idea of of pre-assembling crock pot meals. I think even my husband can manage a crock pot meal if it's already assembled for him. I also like the sounds of the Teriyaki Tenderloin recipe she links to. I'll definitely get a few of those in the freezer with a few boxes of my favorite Birds Eye packaged vegetables.

Thank you Matilda, for taking pity on me! I will remember you during my recovery and offer up a few prayers.

~~~~~~~~

Kristine from The Cookin' Sisters & Friends sent me a soup recipe that sounds really good and comforting. The recipe came from www.smittenkitchen.com and Kristine says when you freeze it, the soup gets thicker and heartier when you thaw and reheat it. It's one of her favorite soups and she says it's "so easy you might cry."

Here is the recipe with a few of Kristine's tips:

*Last time instead of using ham, I threw in some leftover bratwurst, which I prefer. Or you could skip the meat all together.

* the notes are Deb's of SmittenKitchen, but I also used the spinach instead of arugula. Believe me you can pack this baby with a LOT of spinach.

picture from the Well-Seasoned Cook

Fast White Bean Stew
Adapted from Gourmet, January 2007

2 large garlic cloves, chopped
1/4 c. plus 1/2 T. extra-virgin olive oil
1 (14- to 15-oz) can stewed tomatoes
1 3/4 c. reduced-sodium chicken broth
2 (19-oz) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-lb) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-oz) bag baby romaine (er, what? I used spinach)
or baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette

Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.
Coarsely cut up tomatoes in can with kitchen shears,
then add (with juice) to garlic in oil.
Stir in broth, beans, ham, and pepper and bring to a boil.
Reduce heat and simmer, uncovered, 5 minutes.
Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.

While stew is simmering, preheat broiler.
Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil.
Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.

Serve stew with toasts.

Thanks, Kristine. I'll offer one up for you.

~~~~~~~~

Lana at Knit and Pray sent me a few recipes she thought my gang could handle. With our recent cooking lessons, she may be right.

photo from whatscookingamerica.net

Crockpot Pasta

8 oz.small shell pasta
1 can mushrooms
8 oz. mozzarella cheese
1 pint sour cream
8 oz. provolone cheese
1 qt. spaghetti sauce
1 lb. hamburger, cooked

Mix sauce, hamburger, shells and mushrooms together.
Put half in crock pot, sour cream over this and sliced provolone,
now rest of sauce mixture with sliced mozzarella on top.
Cook on low for 6-7 hours.


Easy Chicken Pot Pie

1 2/3 c. frozen mixed vegetables, thawed
1 can cream of chicken soup
1 c. chopped cooked chicken
1 c. biscuit mix
1/2 c. milk
1 egg

Mix vegetables, chicken and soup in ungreased 9" pie plate.
Stir remaining ingredients with a fork until blended.
Pour into pie plate. Bake at 400 degrees for 30 minutes.
(Chicken could be cooked, chopped and frozen ahead of time
and thawed with the vegetables.)


Kentucky Fried Chicken

3 c. flour
1 T. paprika
2 env. Lipton Cup-a-soup (tomato)
2 packages Good Seasons Italian dressing mix
1 t. seasoned salt
chicken pieces

Preheat oven to 350.
Combine in a plastic bag.
Coat chicken pieces.
Place on well greased cookie sheet.
Coat with melted butter.
Let bake for 1 hour.
For crisper chicken, baste every 15 minutes with 1 t. oil and 1 t. water per piece.

And a few of Lana's tips:

*Pancakes freeze well as do homemade biscuit and sausage sandwiches.

*Cookies and cookie dough and banana muffins for treats are good to freeze as well.

*Meatballs freeze well and can be used to make sandwiches or with the traditional spaghetti and meatballs.

Thank you so very much, Lana. I'll remember you with a couple decades.

~~~~~~~~

Barb at SFO Mom and Mom's Fridge did me the huge favor of going through her archives for some great freezer meals. I read Barb's menus every week and I know she serves up a great dinner every night, so I really appreciate the offering.

The first one, Barbecued Chicken, is a marinade that Barb freezes the chicken in. I have done that before, and the meat marinades as it thaws -- it's a foolproof technique. I think this marinade is calling for some chicken legs!

Another chicken recipe link she sends is for Paula's Sesame Chicken Strips. I've not tried this one, but I will, along with this Hawaiian Chicken recipe. Yum!

Barb also sends a recipe for Chicken Divan which I haven't had in a few years. She says if I don't want to put the casserole together, I could freeze the parts. I might just put them in individual bags with directions for the boys to put it together (although if I leave it to the boys they might "lose" the broccoli).

This recipe for Bourbon Chicken Bites is tried and true in my house. It's one of the boys' favorites and it really couldn't be easier (although I suppose just pulling it out of the freezer and popping it in the oven officially makes it easier).

This recipe for Goulash is just dying to be pre-assembled for the Crock Pot. I think after my recovery my guys will be expert crock pot cooks. This Chicken Chili and this Stew look like good candidates, too.

And finally, Barb's Five Cheese Lasagna looks very yummy. Who ever had too much lasagna?

Thanks, Barb, you really came through for me. I owe you one, or two, or three (Hail Marys).


Many thanks to the wonderful ladies who lended me their favorite freezer recipes. I know that they will become regulars in my house, frozen or not.

From my own experience with freezer meals, I would like to add that when you have the need for many frozen meals, like I will, you don't want to tie up all your baking pans, and you don't want to invest bucks in foil pans (I am not a fan of aluminum anyway). One technique I learned from Don't Panic, Dinner's in the Freezer is when you are making and freezing a dish, first, line your pan with long pieces of aluminum foil. Then layer the foil with plastic wrap (so the foil is not touching your food the plastic is). Place your food in the dish and fold over the long ends of plastic wrap and then the foil. Freeze until solid. I then wrap it in another layer of foil, or place it in a large freezer bag. Be sure to label it. When you are ready to thaw and bake (or even bake frozen), remove the outer foil layer, then the plastic wrap (rinse briefly with warm water to release if necessary). Place food in the original dish you froze it in and either thaw completely and bake, or bake in its frozen state. By using this method, you save room in the freezer (stacking just the food takes up less room then stacking pans), and you free up your dishes for other freezer meals and baking.

Another tip is to freeze liquids and foods like marinating chicken on a flat pan or in a dish. Then, when frozen, stack them (don't forget to label). They will be easier to stack and access if they are flat (like the picture at Matilda's).