Chicken & Dumplings

Broth:

1 Whole chicken

Enough water to cover 3/4 of chicken

1 white onion, peeled, quatered

2 large cloves garlic, peeled, cut in half

2 celery stalked, washed, cut in half

2 carrots, peeled, cut in half

2 tablespoons of kosher salt + more

1 tsp. cracked black pepper 

2 whole bay leaves 

In large pot place rinsed chicken and fill with water. Add remaining ingredients. Bring to boil, reduce to low, cover and simmer 1.5 to 2 hours. Chicken should be falling off the bone. After chicken is thoroughly cooked, taste for salt and add more as needed. Remove chicken and discard vegetables. Pour through fine strainer into a second large pot. Then rinse the original pot and then strain a second time back into the original pot. 

Chicken & Dumplings:

Broth 

Dash of tarragon leaves

Meat from whole chicken

One onion diced

2 stalks celery, rinsed, chopped

2 carrots, peeled, rinsed, chopped

1/4 cup cream or half and half

8 biscuits

Flour

Remove meat from chicken leaving in medium sized chunks and add to broth. Dice an onion, two stalks of rinsed celery and, two peeled washed carrots. Add fresh vegetables and tarragon to pot. Bring to boil, reduce heat to low and simmer for 30 minutes. Taste for salt and add as needed. Once vegetables are tender and broth is properly salted, pour in about 1/4 cup of cream or half and half. Either make your favorite biscuit recipe or use canned biscuits. Sprinkle flour on both sides of biscuits. Roll biscuits somewhat flat. Cut into small pieces. Turn heat up to medium to return to boil. Add biscuits, cover and cook at least 15 minutes, stirring every five minutes. 

Serve. 

Chicken Lasagna Roll Ups

Chicken Lasagna Roll Ups

8-10 lasagna noodles

3 cups shredded chicken

24 oz. jar of spicy marinara

2 cups grated mozzarella 

1/2 cup grated Parmesan

1 cup ricotta cheese

1 large egg, well beaten 

Salt & pepper 

Cook noodles al dente. Rinse and set aside. Mix 3/4 cup of the marinara with beaten egg. Mix well. Stir in 1 cup of mozzarella and chicken. Add salt and pepper to taste. Mix well. Spread small amount of ricotta in thin layer across each noodle. Divide chicken among noodles and spread chicken over the ricotta. Spread 1/2 cup of marinara in bottom of casserole dish. Carefully roll up each noodle and place in dish. Spoon remaining sauce over roll ups. Top with remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheeses. Bake at 345 degrees for 25 minutes. 

Chinese Chicken Salad

3 boneless skinless chicken breasts
1/4 cup of chicken stock
1/4 cup of soy sauce

Place chicken in non stick metal pan. Pour chicken stock and soy sauce over chicken. Sprinkle with salt and pepper.  Bake at 325° for 1 hour. Remove and cut into cubes. Allow to cool.

2 packages of chicken flavored ramen noodles (set flavor packets aside)
1/2 cup sliced almonds
2 tbsp. Sesame seeds

Spray cookie sheet with Pam. Crush uncooked ramen noodles. Spread ramen,  almonds,  and sesame seeds on sheet.  Bake at 350° for ten minutes until golden.

For dressing, in mason jar combine the following:

1 cup light olive oil
1/2 cup soy sauce
1/4 cup sugar
1 tbsp.  Mirin
2 tbsp.  Rice vinegar
1 tsp.  Black pepper
2 season packets from ramen

Shake well until sugar has dissolved.

In large mixing bowl combine 2 bags of sliced cabbage (Cole slaw mix),  6 green onions washed and sliced, cubed chicken,  and dressing.  Toss well. 

Sprinkle each serving with toast ramen almond mixture.  Will keep for several days in refrigerator.  Store ramen almond mixture in separate zip local to keep dry and crunchy.  Serve mandarin oranges on the side.

Dr Pepper Pulled Pork

Ingredients:

Pork butt roast
Salt & pepper
2 cups Dr Pepper
1 onion
1 bottle barbeque sauce
3 tbs. honey
Buns

Add pork roast to large crock pot, fat side up. Salt and pepper well. Slice onion and toss on top.  Pour 2 cups Dr. Pepper over roast. Cook on high 10 hours. Turning once halfway through. Remove meat from pot.  Discard fat. Using two forks pull apart meat until shredded. The meat should fall apart. In large deep pan combine half of juices from crock, bottle of barbeque sauce, and honey. Whisk well.  Bring to boil and reduce to medium continue to refuse sauce until thickened.  Add meat to pan and stir to coat all meat. Serve on buns.

Shrimp Pasta Salad

Ingredients:

1 lb. medium pasta shells
1 cup frozen peas
1 lb. small cooked cocktail shrimp
1/2 cup diced red bell pepper
2 green onions, sliced
1 stalk celery, diced
3/4 cup mayonnaise
Juice of one lemon
1 tsp. garlic powder
1 tsp. onion powder
1 tbs. Dill weed
Dash cayenne
Salt and pepper

Directions:

Mix mayo, lemon, and spices the day before if possible and refrigerate. Boil pasta according to package instructions in well salted water. Add a dash of oil to keep pasta from sticking. Rinse pasta in cold water and drain well. Boil peas for about 4 minutes, rinse in cold water, drain.  Rinse and drain shrimp. Combine pasta, peas, shrimp, diced green onion, red bell peppers, and celery in large bowl. Season with salt and pepper. Stir in sauce. If not creamy enough add more mayo. Refrigerate for at least one hour.

Unstuffed Cabbage Rolls

Ingredients:

1.5 lbs of ground round 

1 small onion diced

2 cloves garlic minced

2 14.5 oz cans of tomato sauce

1 empty can of water

1 14.5 oz can of diced tomatoes

1 small head of cabbage chopped

Salt & Pepper to taste 

4 cups cooked rice

Directions:

Brown ground beef and diced onions in large stockpot until meat is no longer pink. Drain drippings if necessary. Add garlic. Wash and chop cabbage and add to pot. Add tomato sauce, tomatoes and water. Stir well. Add a little salt & pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add more salt & pepper to taste. Serve over rice. 

Cheese Enchiladas

Ingredients:

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 tablespoons chili powder

1/4 tablespoon cumin

1/4 tablespoon garlic powder

1/4 tablespoon salt

dash black pepper

2 cups stock (chicken or beef) plus more if needed to thin the gravy

15-20 corn tortillas

16 oz. cheddar

8 oz. queso fresco 

Directions:

Add oil to pan and heat to medium. Mix flour and spices in bowl. Whisk flour/spices into oil. Continue to whisk roux of medium heat for 3 to 4 minutes. Add the broth and whisk until smooth. If gravy is too thick add water until it looks to be the right consistency. Soften corn tortillas in oil or butter until just soft enough to roll without tearing. Cube half of cheddar and half of queso fresco and mix together. Place cheese cubes in tortillas and roll. Place in greased pan until tightly packed. Pour gravy over tortilla rolls until completely covered. Grate remaining cheeses and mix together then spread evenly over enchiladas. Bake at 350 for 20-30 minutes. 

Chilies Rellenos

Ingredients:

One large can roasted poblano chilies

1 cup cheddar cheese, grated

1 cup queso fresco, grated

6 large eggs

2 cups whole milk

1 tbs. Flour

1/4 tsp. cayenne pepper

1/2 tsp. paprika 

Salt & Pepper to taste

Directions:

Cut off tops of chilies and remove seeds slice open so that they lie flat. Press between paper towels to remove as much moisture as possible . Spray 9 x 13 glass casserole with Pam or rub with butter. An iron skillet also works nicely . Lay half of the chilies in casserole dish. Sprinkle with half of cheeses. Repeat layer of chilies and cheeses. In large bowl whisk together flour and milk then whisk in eggs and spices. Pour over chilies and cheese. Sprinkle a little bit of cheese over top and crack salt & pepper. Place glass casserole dish inside of larger dish. Pour and inch or so of water in the larger dish. Bake at 350 degrees 45 minutes or until completely set. Should not be at all giggly when you remove it from the oven. Cut into squares and serve with warm corn tortillas. 

Pimento Cheese

Ingredients: 

8 oz. cream cheese

1 cup Hellman's mayonnaise

1 small jar of pimentos

2 green onions sliced

16 oz. cheddar cheese grated

4 slices thick bacon fried crisp

2 tsp. onion powder 

2 tsp. garlic powder 

Dash worsetershire sauce

Cracked salt & pepper to taste

Directions: 

Freshly grate cheese, set aside. Fry bacon until crisp, drain on paper towels and set aside to cool.  In stand mixer with paddle attachment cream together the mayonnaise and cream cheese at medium speed until completely mixed. Add in pimentos, worsetershire sauce, green onion and spices. Coarsely chop bacon and add to mixture. Mix at medium speed until incorporated. Add cheese and mix again on low or fold in by hand. Serve with croustini or bagel crisps.  

For croustini:

Slice baguette in a diagonal in 1/4 inch slices. Pour olive oil in a plate. Dip one side of each bread in oil. Shake off excess. Place on cookie sheet oil side up. Sprinkle with paprika, onion powder, cracked salt & pepper. Bake at 400 degrees until golden brown and crisp. 

Skillet Corn and Honey Glazed Carrots

 

These are two really quick and good vegetable side dishes.

 

 

Skillet Corn

 

You will need...

 

large skillet

3-4 slices of thick bacon

29 oz. can of yellow corn

3 scallions

sea salt & cracked pepper

 

 Fry 3-4 slices of thick bacon in large skillet.  Drain all but a very small amount of the bacon grease.  Add a 29 oz. can of yellow corn that has been drained very well.  Sauté of medium heat for about 8 minutes stirring often.  Slice three scallions and crumble bacon. Stir bacon and onion into corn, add dash of sea salt and cracked pepper. Cook additional 3-4 minutes and serve.

 

 

Honey Glazed Carrots

 

You will need...

 

sauce pan with lid

1 lb. bag of large carrots

sea salt & cracked pepper

2 tbs. olive oil

1/2 cup of water

1/4 cup of honey

1 tbs. red wine vinegar

1tbs. butter

 

 Wash and peel 1 lb. of large carrots.  Slice on a diagonal in 1/2 inch slices.  Heat 2 tbs. of olive oil over medium high heat in medium pan.  Once oil is hot add in carrots and a dash of sea salt and cracked pepper.  Continue cooking over medium high heat stirring frequently until carrots start to brown about 8 minutes.  Combine 1/2 cup of water or chicken stock with 1/4 cup of honey and 1 tbs. of red wine vinegar.  Stir mixture vigorously until honey is dissolved.  Pour mixture over carrots.  Turn up heat to high and bring to a boil.  Reduce to medium low and cover for about 10 minutes.  At this point the carrots should be tender.  Remove lid and turn heat back up to high and bring to boil.  Continue to boil about 3 or 4 minutes stirring frequently until liquid is reduced and forms a syrup. Stir in 1 tbs. of butter and serve.

 

 

Walnut Dressing

Please excuse the horrible lighting in this picture. Since I find myself eating my own weight in salads these days I am experimenting with salad dressings. This is a copy cat recipe for the famous walnut dressing of Water Street Seafood Co. and it has been changed** to lighten up the fat content. This is possibly better than Buttermilk Ranch, and I do not say that lightly since Ranch is one of the greatest things on earth.  This is one of those dressings that you can eat with virtually anything.

Ingredients:

1 1/2 cups light Hellman's Mayonnaise
1 1/2 cups light sour cream
1 cup buttermilk
2 cloves garlic
2 tbs. fresh parsley
1 tbs. tarragon leaves
1/2 cup chopped walnuts
3 tbs. white vinegar
2 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
3 tbs. sugar

Directions:

Combine mayo, sour cream, and buttermilk. Whisk until well blended and smooth.  In food processor add parsley, minced garlic, walnuts, tarragon leaves and vinegar.  Pulse until the parsley and walnuts are well chopped scraping down sides in between pulses. It should be about the consistency of a pesto, maybe slightly chunkier.  Add the walnut/parsley mixture to the cream mixture along with the sugar, paprika, salt & pepper and beat until well combined. Refrigerate overnight if possible to let the flavors meld. 

**the original version is 3 cups Hellman's mayonnaise; no sour cream

Chicken Tetrazzini

Ingredients:

Meat from one whole rotisserie chicken, chopped
1/4 cup butter
1 small onion, chopped
2 cloves of garlic, minced
1 lb. baby portabella mushrooms, washed and quartered
2 tbs. flour
1 cup chicken broth
1 cup chardonnay or any other white wine
1 cup heavy cream
3 tbs. sun dried tomatoes, chopped
3 tbs. fresh basil, chopped
salt & pepper to taste
1 pkg. thin spaghetti
1/2 cup asiago cheese, grated

Directions:

Over medium heat in large stock pot, melt butter.  Add onion and garlic and sauté for 4 minutes until onions are translucent.  Turn up heat slightly in between medium and medium high.  Add mushrooms, sauté about 8 minutes until juices are absorbed and starting to brown.  Reduce back to medium. Add flour and stir well.  Slowly stir in broth and wine.  Cook about 2 more minutes stirring well. Add cream, basil, sun dried tomatoes, and salt & pepper.  Cook about 1 to 2 more minutes until heated through.  Fold in chicken. Boil pasta in salted water until al dente.  Drain well.  Fold pasta into chicken and sauce.  Stir well.  Pour into casserole dish.  Sprinkle with asiago cheese.  Bake at 375 degrees for about 30 minutes.

Shrimp Victoria

Ingredients:

1 lb. raw jumbo shrimp, peeled & deveined
1/4 cup of butter
1 cup sliced raw mushrooms
1/2 small white onion
salt & pepper
1 tbs flour
1 cup sour cream
a few dashes of cayenne pepper
rice

Directions:

Sauté mushrooms and onion in butter over medium heat.  Sauté until mushrooms are almost brown, add shrimp continue to cook until shrimp are pink.  Do not overcook the shrimp.  Add the salt, pepper and flour and cook a few more minutes.  Add sour cream and 2-3 dashes of cayenne pepper.  Stir well and cook just until sour cream is heated.  Serve over rice.

Broiled Quail with Caper Sauce

Ingredients:

8 quail
3/4 cup of melted butter
1 tsp onion powder
1 tsp garlic powder
salt & pepper
2 cups chicken broth
1 cup white wine
1 4 oz. jar of capers, drained
3 tsp balsamic vinegar
1 tsp cornstarch mixed with 2 tsp water

Directions:

Preheat oven on broil (500 degrees). Lay your quail flat, skin side up in broiling pan. Melt butter over low heat.  Stir in spices until mixed well. Pour seasoned butter evenly over quail. I use the pre-marinated quail that come 4 to a package and I usually make 2 packages to feed 4 people because there is not very much meat on one quail. Before you put the quail in the oven start your sauce because it does not take long for the quail to cook.  Combine broth, wine, vinegar and capers.  Bring to boil and then reduce to medium.  Continue to boil about ten minutes, then reduce to low for about 5 minutes.  At this point it should be reduced to about half of the liquid that you started with.  Cover and remove from heat.  If you put your quail in the oven about the same time that your sauce comes to its first boil that will time it about right to be ready at the same time.  Or you can make your sauce ahead of time and reheat it. Broil quail for about 15 minutes until it starts to get golden.  Remove from oven. Return caper sauce to high heat.  As soon as it starts to boil pour in cornstarch/water mixture and whisk constantly until sauce thickens 1-2 minutes.  Pour sauce over quail and serve.  I serve this with cornbread stuffing and peas with mushrooms. Enjoy!

Swedish Meatballs

Ingredients:

Meatballs:
1 lb. ground pork
2 large eggs
handful fresh parsley, finely chopped
3 slices white bread
1/2 cup milk
1 medium white onion, chopped
2 cloves of garlic, minced
1 tsp. salt
1/2 tsp. pepper

1/4 tsp. nutmeg

1/4 tsp. all spice 
1 lb. ground beef

Gravy:
2-4 tbs. butter
4-6 tbs. canola oil or meatball drippings
1/2 cup flour
1 pkg. mushrooms, washed and sliced
2 cups beef broth
2 cups chicken broth
3/4 cup half and half
salt & pepper to taste

Dash of nutmeg 
2 tbs. chopped parsley

**Mushrooms are optional 

Directions:

Tear bread into pieces place in small bowl and pour milk over bread.  Toss to coat, and set aside.  Chop onion and sauté in large skillet with 2 tbs. butter until translucent.  Add minced garlic and cook just one minutes more.  Place bread/milk, onion/garlic, 2 eggs, pork, parsley, salt & pepper in bowl of stand mixer (or you can mix by hand).  Mix with batter attachment until very well combined and smooth.  Then break the beef into small crumbles and add until evenly distributed. Roll into small balls and place in large roasting pan.  Bake at 350 about 20-25 minutes.  While baking prepare gravy.  Add butter to large skillet and sauté mushrooms until completely cooked and starting to brown.  Remove from pan and set aside.  To same pan on medium heat add oil and flour.  Will form a paste.  Cook 2-3 minutes whisking constantly.  Slowly add in both broths.  Add half and half and continue to whisk and bring to boil.  Cook at least five minutes until thickened.  Add salt and pepper to taste.  Stir in mushrooms and parsley.  Remove meatballs from oven.  Spoon into large stock pot.  Pour gravy over meatballs.  Place stock pot on med low heat and simmer for about 10 minutes.  Serve over egg noodles or rice.

Spinach Melt Chicken

This is another Pinterest recipe that turned out pretty awesome!

Ingredients:

4-5 thin sliced chicken breasts
1/3 cup of flour
season salt, salt, pepper
3 tbs. olive oil
1 container of mushrooms
1/4 cup chopped onion
1 clove of garlic, minced
1/2 cup wine
1 package of raw baby spinach
splash of lemon juice (optional)
4 oz. cream cheese
2 tbs. butter
mozzarella (fresh or block)
freshly grated parmesan
3 tbs. fresh parsley (optional)

Directions:

Heat oil in fry pan at medium to medium high heat. Season chicken with season salt and pepper and dredge in flour.  Fry just until golden on both sides. You don't want it completely cooked through at this point because it will finish cooking in the oven.  Place in casserole dish.  Make sure dish is large enough to hold chicken without overlapping.  Wash and slice mushrooms, chop onion, and mince garlic.  Add mushroom and onion to pan, sauté at medium heat at least 5 minutes or more until browned.  Add garlic and sauté one minute more.  Add salt at the end. Deglaze pan with wine. Cook until wine is absorbed. Set mushrooms aside in bowl. Wash spinach and remove stems if necessary. Add spinach to pan and cook until fully wilted. Reduce heat to low, add cream cheese and stir around until fully melted. Add butter and stir until melted. Add salt and pepper and lemon juice. I always add lemon to spinach it just gives it a little pop of flavor. Make sure your spinach is well seasoned.  At this point, if it is too thick you can add a dash of cream or whole milk, but not too much. You want the spinach to be moist enough to not dry out in the oven but thick enough to stay in a glob on top of the chicken breast.  Remove from heat and fold in about 1/4 cup of grated parmesan. Fold mushrooms into spinach and mix well.  Add a heaping spoonful of creamed spinach mixture atop of each chicken breast dividing evenly among them.  Spread out spinach to cover entire piece of chicken.  Top each chicken piece with a healthy amount of mozzarella, sliced fresh mozzarella would be perfect if available, if not you can use a block of mozzarella and slice into thick pieces. Add more grated parmesan to the top of each. Sprinkle a little bit of parsley over the top. Bake at 350 degrees about 25 minutes.  Cheese should just be starting to brown on top.

When I made this recipe I used pre-shredded mozzarella because that was what I had on hand, and did this sort of last minute.  Next time I will definitely use fresh mozzarella. I think also next time I will marinate the chicken breast since this process does not really inhibit a lot of moisture into the chicken. Otherwise I really liked this recipe.  I am a big lover of spinach.  I think this would also work well with a large portabella mushroom for a vegetarian version. I served it with fried zucchini and ranch dressing on the side.

Chicken a la Gloria

Ingredients:

3 chicken breasts
1/3 cup flour
salt & pepper
3 tbs. canola oil
1 package of mushrooms
1/2 onion, diced
1 clove of garlic, minced
1/2 cup white wine
1 cup milk
1 can cream of mushroom soup
6 slices muenster cheese
3 tbs. fresh chopped parsley
cooked white rice

Directions:

Slice 3 chicken breasts length wise creating 6 thin breast.  Salt and pepper both sides.  Dredge in flour.  Heat oil in pan and fry breasts until well browned on both sides.  Transfer to casserole dish.  Dish should be large enough for all six breast to lay flat in one layer without overlapping.  Wash and slice mushroom, mince garlic and chop onion.  Add to hot pan and sauté until well browned.  Deglaze pan with wine.  Cook about 10 minutes or until wine is reduced by half.  Add in milk & soup.  Stir well and continue to cook until bubbly.  Pour sauce over chicken.  Cook at 350 degrees for about 25 minutes.  Remove from oven.  Increase temperature to 400 degrees.  Layer cheese on top of chicken and sprinkle with parsley.  Cook additional 15 minutes.  Serve over white rice.

I got this recipe from Pinterest.  I did not make any changes but I may try next time using a basic white sauce instead of cream of mushroom.

Chicken Fried Rice

This is better than take out!!

Ingredients:

1 1/2 cup long grain rice
3 cups water
1/2 cup canola oil
1 tsp. sesame oil (optional)
1 large clove of garlic whole
1/2 white onion, diced
1 cup frozen mixed vegetables
1 cup diced cooked chicken
3 eggs
2-3 green onions, sliced
1/4 cup soy sauce
2 tbs. oyster sauce (optional)
salt & pepper to taste

Directions:

This works better is the rice is cold.  So this is perfect if you have some left over rice already in the fridge.  Or if I don't have left over rice I make the rice and then refrigerate for about an hour or so before.  This is also great if you have some left over (unseasoned) chicken. It doesn't require very much chicken, 1 chicken breast is enough.  You can also substitute, shrimp, pork, beef, or just make it with no meat. So first you make your rice: bring 3 cups water to a boil, stir in 1 1/2 cups of rice.  Reduce heat to low, cover and let simmer for 20 minutes.  Do not take off lid during the 20 minutes. Once rice is cooked I usually transfer it to a bowl and pop it in the refrigerator for about an hour. Once your rice is chilled, using a deep frying pan or wok heat canola and sesame oil to medium high.  Be careful not to use too much sesame oil as it has a strong flavor, you may also omit it all together. Peel and cut garlic clove into four pieces.  Fry garlic until it begins to brown. Remove garlic.  This will infuse the oil with garlic flavor. Discard the garlic or chop it up in very small pieces and add it in with the onion. Chop white onion and add to oil.  Add in frozen vegetables.  Stir fry for about 5 minutes. Crack three eggs, allow the eggs to start to cook before stirring.  I sort of chop and stir with a metal spatula to break up the eggs.  Once eggs are fully cooked add in the chicken. Stir fry just about 1 minute.  Add cold rice.  Stir fry for about 3-4 minutes until you can see the rice starting to take on a little browning. Add in soy sauce and oyster sauce, salt and pepper to taste. If you do not have oyster sauce on hand you can just use soy sauce but I think the oyster sauce adds an extra richness to it. Stir well, remove from heat. Stir in green onions. Serve with some egg rolls. Enjoy!

Lasagna

 

 

Ingredients:

 

1 lb. ground round

1 lb. mild Italian sausage

1 tbs. olive oil

1 pkg. lasagna noodles

1/2 chopped onion

24 oz. jar marinara

15 oz. can tomato sauce

6 oz. can tomato paste

32 oz. tub of ricotta cheese

2 eggs

3 cups fresh baby spinach leaves

1 tbs. butter

1 tsp. salt

1 tsp. pepper

2 cups grated parmesan cheese

4 cups grated mozzarella cheese

 

Directions:

 

Remove skins from sausage brown beef and sausage together, adding in the onion about half way through.  Once meat is fully cooked add in the marinara, tomato sauce, and tomato paste.  Stir well to combine.  Simmer about 30 minutes, stirring frequently.  While sauce is simmering, add 1 tbs. butter to skillet and add in spinach. Sauté spinach about 4-5 minutes, until fully wilted then remove from heat and set aside to cool.  Place large pot of water with a splash of olive oil and a tbs. of salt to boil.  Boil pasta according to package instructions about 7-8 minutes.  Rinse in cool water until cool enough to handle and drain well.  In large bowl, combine ricotta, 3/4 cup of parmesan, 2 eggs, salt, pepper, and spinach.  Mix well.  Preheat oven to 350 degrees.  Now you are ready to assemble the lasagna.  Lightly oil large pan. Start with a layer of pasta.  Then a layer of meat sauce with a light sprinkling of mozzarella.  Next carefully spread a layer of ricotta and a sprinkling of parmesan cheese.  Then repeat layers depending on the depth of pan ending with pasta, meat sauce, with a good layer of mozzarella and a light sprinkling of parmesan on the very top. Bake for 35 minutes on 350 degrees.  Increase heat to 425 degrees and bake additional 10 minutes.  Allow to cool for about ten minutes before serving.

 

This recipe is intended for a large deep lasagna pan.  If you are like me and do not have one, you can use a rectangular cake pan + a square cake pan in order to use up all ingredients.



Tuna Casserole

Ingredients:

1 lb. small shell pasta
6 tbls. butter
1 1/2 cups chopped onion
1 1/2 cups chopped celery
2 cloves garlic, finely minced
5 tbls. flour
1 tsp. seasoned salt
1/8 tsp. pepper
2 cups chicken broth
1/4 cup white wine
1 1/2 cups whole milk
2 cups grated cheddar cheese, divided
2 7 oz. cans of drained tuna
1 cup petite peas, cooked
1 cup small cheese crackers, crushed

Directions:

Boil pasta in salted water el dente and set aside. Wash and chop vegetables and grate cheese.  Mix 1/2 cup of cheese with crushed crackers and set aside. In sauce pan, melt butter. Sauté onion and celery until soft.  Add garlic and cook about 2 more minutes.  Add flour and salt and pepper and stir well with whisk.  Allow flour to cook about 2 minutes stirring constantly. Add chicken broth and wine. Stir well.  Simmer for about 2 minutes.  Add milk and 1 1/2 cups of cheese.  Allow to continue to cook until returns to a simmer and cheese has melted.  Stir in tuna and peas. Mix pasta and sauce and stir well.  Pour into greased casserole dish.  Top with cheese cracker topping.  Bake at 350 degrees about 25 minutes until bubbly and cheese is starting to brown.

Cheesy Chicken Spaghetti

Southern Comfort food at its best!!

Ingredients:

2 cooked chicken breasts, chopped
1/2 onion, diced
2-3 celery stalks, sliced
1/2 of a bell pepper, finely diced
16 oz. can chicken broth
10.5 oz. can cream of chicken soup
16 oz. Velveeta shreds (2 8 oz. packages)
8 oz. shredded sharp cheddar
1 16 oz. package of spaghetti
1/2 stick of butter
salt & pepper
sliced black olives (optional)

Directions:

Wash and chop your vegetables. Sauté in butter until tender, about 10-12 minutes. You can slow simmer your chicken breasts and then use the same broth (after straining of course) to cook your noodles in or a precooked rotisserie chicken will work fine with this recipe.  Combine cooked chopped chicken, cooked pasta, and sautéed vegetables in bowl and salt and pepper to taste.  Toss well.  In large bowl, beat together can soup and chicken broth, then add both bags of cheese.  You can use a microwave, but I do not own one.  I put mine in a large metal mixing bowl and place over a pot of boiling water.  Stir until all cheese is melted. Combine cheese with chicken and pasta. Stir well.  Pour into large casserole dish.  I use a deep oval casserole dish. Cover with cheddar cheese and optional black olives and bake on 350 degrees for 30-45 minutes. Cheese should be browned on top. This also freezes well.

Hamburger Stew

 

Ingredients:

1 1/2 hamburger meat
3 stalks celery, sliced
2 large carrots, peeled & sliced
2 cloves garlic, minced
1 small onion, diced
1 cup frozen corn
1 cup frozen petite peas
1 cup frozen green beans
1 can diced tomatoes
2 Knorr beef concentrated broth
7 cups water
1-2 cups pasta or chopped potatoes
salt & pepper

Directions:

Brown hamburger meat in large stockpot.  Drain some of grease but leave a little. Add some salt & pepper.  Wash and chop all raw vegetables, and add to the meat.  Sauté for about 10 minutes, stirring frequently. Add 7 cups water and can of tomatoes.  Bring to a boil.  Add concentrated broth. Add 2 tsp. salt and 1 tsp. pepper. Reduce heat and stir until concentrated broth melts.  Add frozen vegetables and return to boil.  Then reduce, cover, and simmer for about 45 minutes or longer. Add pasta or potatoes.  I have added both before but my husband is adamant that you can have either or but not both. Simmer another 20-30 minutes.  You do not want to overcook your pasta or potatoes. Remove from heat. Add salt to taste.

Spaghetti & Meatballs

This is my sixteen year old's favorite meal. 

Ingredients:

1 1/2 lbs ground beef

1 cup diced onion

1/2 cup diced bell pepper

3-4 cloves garlic minced

1 large egg

1/4 cup slurry of milk and crackers or crumbs

Splash of pasta sauce

1/2 cup grated Parmesan cheese

Salt & pepper 

5-6 cups marinara or 2 large jars

Pasta

Dash of oil

Salt

Directions:

Preheat oven to 350 degrees.  In small dish mix crushed crackers or croutons with a splash of milk.  The goal is to have roughly 1/4 to 1/2 a cup of slurry. Allow it to sit and soak in the milk.  Chop onion, bell pepper, and garlic. Toss into large bowl. Add egg, splash of sauce, slurry, cheese, salt & pepper.  Mix well. Add in meat and mix by hand until mixture is completely incorporated into the meat.  Mold into balls and place on cookie sheet.  I make my balls about the size of an ice cream scoop.  Bake at 350 for 20 minutes. The meat will not be cooked at this point but it will be cooked enough to  hold its shape and for most of the fat and grease to have drained out.  Add your sauce or marinara to a tall pot. Remove the meatballs from the oven. Using a slotted spoon scoop the meatballs into the sauce. Simmer for about thirty minutes. You want it to be a slow simmer because once you add the meatballs you will not want to stir it much because it will cause the meatballs to break up. While your meatballs are simmering prepare your pasta. Don't forget to salt and oil your water. I serve it with garlic bread and Caesar salad.  It's also good with sautéed zucchini or spinach. 

Sloppy Joe's

Ingredients:

1  1/2 lbs hamburger meat

1/2 onion diced

1/2 bell pepper diced

1/2 cup ketchup

1/2 cup barbecue sauce

1 tbl mustard

I can Campbell's chicken gumbo soup

Salt & pepper

Directions:

Dice onion and bell pepper. Sauté onion, bell pepper, and beef until no longer pink. Salt & pepper to taste. Drain any extra grease.  Whisk together remaining ingredients in separate bowl and then stir into meat. Simmer about 15 to 20 minutes. 

Sorry I don't have a picture. 

Mediterranean Layer Dip

Hummus

Ingredients:

3 16 oz. cans chick peas, drained and rinsed

3 tsp minced garlic

1 1/2 tsp. salt

1 tsp. ground cumin

2-3 dashes cayenne

In measuring cup juice of 5-6 lemons + 3/4 cup water

In measuring cup 9 tbs. tahini + 6 tbs. olive oil

Directions:

Add first five ingredients to processor and process on high about 20 seconds. Stop and scrape down bowl and process 10 seconds more. Then while processing pour in steady stream through food tube the lemon/water. Then stop and scrape down bowl and process for one minute. While processing pour tahini/olive oil in steady stream through food tube. Continue to process until smooth and creamy, stopping and scraping down bowl as needed. Spread in platter.  

This recipe is for layer dip but you can certainly have just the hummus.  Drizzle with oil and sprinkle with parsley and paprika. Serve with fresh warm pita bread.  As an alternative you may also drizzle with a balsamic vinaigrette and sprinkle with roasted pine nuts.  Or make an olive hummus by adding about 1/4 cup chopped olives and a splash of olive juice at the end and then garnish drizzled olive oil and top with more chopped olives. 

Pesto

Ingredients:

2 bundles of cilantro

2 tsp. minced garlic

4 tbs. pine nuts

4 tbs. chopped pecans

1/2 cup plus 4 tbs. extra virgin olive oil

1/2 cup freshly grated Parmesan cheese

Directions: 

Soak and rinse cilantro. Dry well with paper towels. Cut of majority of stems. Mince garlic. Combine in bowl of processor the cilantro, garlic, pine nuts, pecans, and 4 tbs. of oil. Process for about twenty seconds, stop, scrape down bowl and repeat. Then while processor running pour remaining oil in a steady stream through food tube. Stop and scrape down bowl whenever necessary. Transfer to bowl and fold in Parmesan cheese. 

Layer dip: 

Spread pesto over hummus. Top with any combination or all of the following and adjust to suite to your taste: sliced olives, peeled seeded diced cucumber, chopped red onion, cilantro or parsley, feta cheese, sun dried tomatoes julienned, sliced banana peppers. I like to drizzle with balsamic vinaigrette at the end. This layer dip will fill a large platter and serves a pretty large crowd you may need to half the recipe. 

King Ranch Chicken

Ingredients: 

3 large bone in chicken breasts

36 white corn tortillas

1/2 large onion diced

1 bell pepper diced

1/2 carton mushrooms washed and sliced thin

2 tbls olive oil + more to coat casserole dish

1 can cream of chicken soup

1 can cream of mushroom soup

1 can mild Rotel tomatoes

1/2 tbl chili powder

Salt & Pepper

3 cups shredded Colby jack cheese

1/2 can of olives sliced

Directions:

Simmer chicken breasts in water until cooked through about 1 hour.  While chicken is cooking... In bowl combine soups and tomatoes with chili powder and stir well, set aside. 

Clean and dice vegetables. Add olive oil to skillet and sauté on medium heat stirring frequently until onion and bell pepper are soft and mushrooms are starting to brown, about 10 minutes. Remove from heat and set aside. 

When chicken is cooked, remove skin and debone. Coarsely chop chicken. Add chicken to a large bowl and add the sautéed vegetables and salt and pepper to the chicken and stir well. Then add less than half of the soup mixture to the chicken. Less is more, you only need enough sauce to moisten the chicken. 

Rub a little olive oil over casserole dish. Cut 36 round tortillas into squares and set the round edges aside (I fry these and make my own tortilla chips). 

Layer 12 tortilla squares  in the bottom of the casserole dish overlapping only slightly. Spread 1/2 of the chicken over the tortillas. Sprinkle with 1/2 cup of cheese. Repeat layer with 12 tortilla squares, remaining 1/2 of chicken and 1/2 cup cheese.  For final layer use the last 12 tortilla squares and about half of the remaining soup mixture (you will have some left over) just enough to cover the tortillas.  You don't want your casserole to be too soupy.  Then sprinkle with remaining 2 cups of cheese and sprinkle olives on top. 

Bake at 350 degrees for thirty minutes. The cheese should be starting to brown on the edges.  I serve it with my homemade tortilla strips, sour cream and a side of yellow corn. 

This seems like a lot but you do all of your prep work while the chicken is cooking and the assembly does not take too long. I fry my chips while it is baking. This can easily be done with a rotisserie chicken. If you prefer spicier, you can use a medium or hot Rotel.