JBug's Kitchen Antics

Savory Pumpkin Bread Pudding

When you're looking for a change from the usual same old same old side dish, then take a page from the Oregonian Cookbook and serve this pumpkin sage bread pudding. I know we're pushovers around here for bread puddings and we've made a sweet pumpkin one before for dessert but this gives "bread pudding" a whole new role to play.

Chunks of crusty bread jazzed up with sauteed onions, garlic and celery in an herb seasoned custard makes short work of the requisite "starch" on the dinner plate, never mind it takes about 15 minutes to prep. As is the usual case with any kind of bread pudding, the casserole needs to sit for about 30 minutes so the bread has a chance to absorb the custard before the whole thing hits the oven for an hour or so. 

Served under chicken and gravy with cranberry on the side, it was a dead ringer for Thanksgiving on a plate. It would also be plum tasty with pork chops or a lovely pork roast too and if you want to know the truth, Big Guy just finished having some crisped up in the frying pan along with mushrooms and eggs for breakfast. As you can imagine, good grub doesn't hang around here for long.

Herbed Up Savory Bread Pudding (from JBug’s Kitchen adapted from the Oregonian Cookbook)

8 ounces crusty bread cut into half inch cubes

3 tablespoons butter

1/2 cup chopped yellow onion

1/2 cup chopped celery

2 cloves garlic, minced

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1 teaspoon salt

1 teaspoon coarse ground black pepper

3/4 cup pumpkin puree

1/2 cup grated parmesan cheese

3 large eggs

1-1/2 cups milk

1/2 cup half and half

Spray a 9 inch square baking dish or casserole with cooking spray and place bread cubes into pan.

Heat a sauté pan over medium high and add butter. When butter is melted add onion, celery and garlic. Cook, stirring occasionally until vegetables are softened. Add sage, thyme, salt and black pepper and cook for additional 30 seconds to blend flavors. Remove from heat. In a medium bowl beat together  pumpkin puree, parmesan cheese, eggs, milk and half and half. Add sautéed vegetables and stir to incorporate. Pour over bread cubes in pan. Press bread into liquid. Allow to sit for 30 minutes to allow bread to absorb liquid.

Preheat oven to 375. Spray a sheet of foil with cooking spray and cover bread pudding, spray side down. Bake for 1 to 1-1/2 hours or until knife inserted in center comes out clean. Let rest for 5 minutes before serving. 

A year ago - Lebanese Peppers

Two year's ago - Philly Cheesesteak Sandwiches

Three year's ago - Toad In The Hole

Baked Brats and Sauerkraut

There's something about cool weather that makes comfort food mandatory. You know what I mean? Of course it doesn't hurt that we have a local store that produces the most amazing fresh sausage of which I'm determined to take advantage since I'm only here in Tucson for another 2 weeks. Can you believe it? Ten years of plotting, scheming and dreaming of being somewhere else and our dreams are finally coming true. Now that's progress!

Last night's dinner effort was really no effort at all. Simply onions seasoned with a little rosemary and sauteed in a Dutch oven until translucent, followed by browned brats, drained jarred sauerkraut (I used Libby's crunchy) and a touch of white wine and chicken stock. That's it. One hour in a covered pot in a 325 oven and Bob's your uncle. 

Delicious with grainy mustard and sweet applesauce on the side, the whole shebang would be fabulous with some boiled potatoes glammed up with butter and parsley, but we went another direction. We enjoyed our German style feast with crispy sauteed potato/cheddar perogies courtesy of Mrs. T's and Safeway's freezer section. Hey, I had every intention of making them from scratch but you know how it goes, right?

All but 3 of my 300 or so cookbooks along with darn near every bit of kitchen equipment's already in Oregon waiting to be unpacked and placed into our new kitchen that hasn't been built yet. There is progress to report in that respect though. Mike and Rob at Alsea Bay Granite and Interiors have the kitchen ripped out down to the studs and the electrician, plumber and sheet rock guys'll be doing their thing during the next week or so before the new cabinets go in. It's killin' me being here while all the work is going on, but I bet they're thanking their lucky stars. At least I'm not there to change my mind every 20 seconds. 

Baked Brats and Sauerkraut (adapted from finecooking.com) 

4 large fresh bratwurst sausages

2 tablespoons butter

2 large yellow onions, halved and thinly sliced

1/2 teaspoon dried rosemary

1 tablespoon olive oil

1 – 32 ounce jar sauerkraut, well drained (I used Libby’s Crispy)

1/2 cup white wine or dry vermouth

1/2 cup chicken broth

1 bay leaf

Mustard as garnish

Applesauce as garnish

Heat a Dutch oven or large oven proof skillet with lid over medium high heat. Add butter and when melted add sliced onions. Cook until softened and just beginning to turn golden – about 10 minutes. Remove to a plate.  Add olive oil to the pot and when oil is hot, add sausages. Brown on all sides and remove to a plate when done. Return onions to the pot, add sauerkraut and place sausages on top. Sprinkle evenly with white wine and chicken broth. Bury bay leaf in the middle of the pot, cover and place in 325 oven for 1 hour. Serve with mustard and applesauce on the side. Makes 4 servings.

A year ago - Grilled Chicken Salad with Tzatziki Sauce

Two year's ago - Buttermilk Cheese Scones and Kicky Kumquat Marmalade

Three year's ago - Spicy Chicken with Apricots and Olives

 

Tamale Pie

I think there may be as many versions of tamale pie as there are cooks in the kitchen. I'm not sure I even knew what it was until I moved to the sunny southwest but I've made up for lost time over the past several years. There's several different versions on this site but as you all know I'm always game for trying new recipes.

       May 20, 2009                       March 2, 2010                August 19, 2011

     

To twig your memory, the first edition has kind of a chile style base with cornbread on top while the second version's made from leftover shredded pork carnitas. The third one included a flavorful filling surrounded by layers of oh so creamy polenta. The point is there's no right or wrong way to make a tamale pie.

Last night's version inspired once again by the Cast Iron Cookbook, is more like a picadillo in that it includes sliced green olives and sweet golden raisins along with black beans and ground beef. The salty sweet flavor is balanced by lots of chipotle chiles in adobo sauce to say nothing of the Tapatio hot sauce I used for added heat. 

It is delicious and a good thing too because there's enough leftover to feed the entire neighborhood. I'll be sending some off with the Big Guy tonight as he rejoins his huntin' partner John in their quest for the ever elusive javalina. Surely that will bring them some luck, don't ya think?

Tamale Pie (adapted from Cast Iron Cookbook)

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

1-1/2 pounds ground beef

1 green bell pepper, chopped

1 -15 ounce can black beans, rinsed and drained

2 – 14 ounce cans diced tomatoes with juice

2 canned chipotle chiles chopped with 1 teaspoon adobo sauce

1 tablespoon Tapatio hot sauce (or to taste)

1 tablespoon ground cumin

Salt and coarse ground black pepper to taste

1/2 cup spicy barbecue sauce

1/2 cup sliced green olives

1/2 cup golden raisins

1/2 cup chopped cilantro

1-1/2 cups grated sharp cheddar cheese (I used jalapeno cheddar)

Heat large Dutch oven over medium high heat. Add olive oil and when shimmering add onion and garlic. Sauté until onion begins to soften, stirring often to prevent garlic from burning. Crumble in ground beef and cook until beef is no longer pink. Add bell pepper, black beans, tomatoes, chipotle, hot sauce, cumin, barbecue sauce and season well with salt and pepper. Bring to a high simmer then add green olives and raisins. Keep warm while making cornbread topping.

Cornbread Topping:

1 cup plus 2 tablespoons coarse ground cornmeal

1/2 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1-1/2 cups buttermilk

2 large eggs

3/4 cup corn kernels, drained (I used canned)

2 tablespoons canola oil

Preheat oven to 375. Mix together cornmeal, flour, baking powder and salt. In a smaller bowl combine eggs, buttermilk and oil and beat until well combined. Add liquid to dry ingredients along with corn kernels and mix until well combined. Sprinkle half the grated cheese over filling in pot and pour cornmeal mixture on top, smoothing surface with a spatula. Bake in preheated oven for 30 minutes. Remove and sprinkle top with remaining cheese. Return to oven and bake until cheese has melted and topping is set (about 5 to 10 minutes). Serve with guacamole, sour cream and salsa on the side.  Makes 8 servings

A year ago - Buckets of Lemons 

Two year's ago - Roast Pork Loin with an Apple Crown

Three year's ago - Pasta Salad with Smoked Salmon and Asparagus

Ramped Up Toad In the Hole

We can thank Martha for this one and talk about tasty. Of course she called it what it is - sausage and tomatoes in a savory pudding but for those of us who happen to love Yorkshire Pudding, we know it's just exactly that but on steroids. Hey, it might not look pretty and certainly not as gorgeous as Martha's, but along with a salad it made for a rather lovely dinner. 

I used fresh Bratwurst sausages all browned up nice along with some green onions and joined in the pan by a handful of cherry tomatoes, the whole thing's covered up in a blanket of pudding mix that's simply flour, milk, eggs, salt and a touch of melted butter, or olive oil in my case. 

Thirty minutes in a hot oven and it comes out puffy, glistening and smelling absolutely delicious. Give it a try and I'll bet you'll be amazed. I just have a few hints for you - a 10 inch cast iron frying pan is a must and for a successful rise to your yorkie pud, I've found it best to whiz the mixture together about an hour before I need it and let it sit on the counter getting happy. Don't ask me why, it just works best that way. Oh, one more thing - add the tomatoes after you've poured in the pudding because that way they'll stay where you put 'em. I didn't do that so they kinda' floated around a bit. 

Hit the link and head to Martha for the recipe. It's not that I'm lazy or anything. I just have a few fires to put out this morning. TTFN (ta,ta for now). 

A year ago - Leftover Prime Rib Taco Salad

Two year's ago - Nantucket Cranberry Pie with Tangerine Ice Cream

 

Creamy Brussels Sprouts Gratin

If your significant other's anything like my Big Guy, there's a very good chance he's out doing his Christmas shopping today. You might want to have him stop at the grocery store to pick up some brussels sprouts, provided they're not already on tomorrow's menu.

Another gem from the Oregonian Cookbook, Best Recipes from FoodDay, these sprouts are roasted first, then sprinkled with crispy bacon and smothered in heavy cream. They hit the oven briefly before they're topped in a mixture of bread crumbs (I used panko), grated cheese (Madrigal in my case) and melted butter before toasting under the broiler for a few minutes. Hit the link and you'll find the original recipe fresh from the Oregonian; however, I've listed my version below.

The result's something that will make a non sprout lover a definite fan - sweet, mild bacon flavored sprouts in a creamy sauce with a crunchy topping, they're enough to make a person beg for more. They darn near eclipsed the perfectly grilled ribeye we had last night never mind the roasted smashed potatoes... and you all know how Big Guy loves his steak and I love me my 'taters.

Give 'em a try and I think you'll agree, they're a definite keeper. 

Creamy Brussels Sprouts Gratin (from JBug’s Kitchen adapted from The Oregonian Cookbook)

3 slices diced bacon

1 pound Brussels Sprouts

1 tablespoon melted butter

Salt and coarse ground black pepper

3/4 cup heavy cream

1/4 cup freshly grated Swiss or gruyere cheese (I used French Madrigal)

1/2 cup Panko crumbs

2 tablespoons reserved bacon drippings

Preheat oven to 425. Cook bacon until crisp. Move to a paper towel lined plate and reserve drippings. Clean sprouts and cut in half. Place in a casserole dish that has been coated with cooking spray. Season sprouts with salt and pepper and toss with melted butter. Roast in preheated oven for 15 minutes, until tender crisp and just starting to brown in spots. Remove from the oven and sprinkle with bacon. Drizzle with heavy cream and return to oven for 5 to 7 minutes, until cream has reduced slightly. Meanwhile combine grated cheese, panko crumbs, and bacon drippings. Sprinkle on top of casserole and place under broiler, watching carefully until crumbs are golden brown. Makes 3 to 4 servings. 

A year ago - Cranberry Turkey Meatballs with Potato Latkes

Two year's ago - Baked Pasta with Eggplant Sauce

Skillet Lasagna

When Big Guy and yours truly were in Oregon last weekend on a house hunting mission, there was no question we had to see our friend Lorraine from Figs & Artichokes fame. Being a consummate foodie and "sista' from anotha' motha'" that she is, we love spending time with her and her family.

Being much more in the Christmas spirit than anyone here in JBug's Kitchen, she thoughtfully gifted us with the Oregonian Cookbook, Best Recipes from FoodDay by Katherine Miller. A fabulous book loaded with incredible things, I've read it twice cover to cover and can't wait to make every single dish in it.

The adventure began last night with this Skillet Lasagna. A very fast, incredibly flavorful combination of all the things that make traditional lasagna so delicious, this version includes sauteed Italian sausage, red peppers, lots of garlic and jarred marinara sauce. Lasagna noodles are broken into the mixture and simmered for a mere 20 minutes until they're perfectly cooked then topped with lots of cheese and dabs of ricotta.  

Naturally I made a few subtle changes by using hot Italian sausage, more garlic, finely chopped onion and dried Italian seasoning in place of fresh basil because it is the middle of winter after all and who on earth wants to spend the fortune they're currently asking for the fresh stuff. 

The verdict?  Delicious, soul satisfying flavor with oeey gooey cheesy goodness that tastes just like traditional lasagna but without all the fuss and bother. You absolutely HAVE to make this one never mind the next time you're at the grocery store, promise me you'll thumb your nose when you go by the aisle that holds the packaged ground beef "helper" kinda' boxes many of us have seen advertised but of course never admit to using ourselves. Rest assured after you've tried this recipe, you won't be buying it ever again. From my lips to your ear...well, uh, you know what I mean!

Skillet Lasagna (from JBug’s Kitchen adapted from The Oregonian Cookbook)

1 pound Italian sausage (I used hot)

1 red bell pepper, finely chopped

1/2 medium onion, finely chopped

4 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 teaspoon dried Italian seasoning

Salt & coarse ground black pepper

8 curly edged lasagna noodles broken into 2 inch pieces (do not use no boil noodles)

1 – 24 ounce jar Marinara sauce (I used Bertolli)

2 cups water

1/2 cup shredded mozzarella cheese, divided

1/4 cup freshly grated parmesan cheese

3/4 cup ricotta cheese

In a deep 12 inch skillet with a cover, sauté Italian sausage until no longer pink, crumbling sausage with a fork as it cooks. Add red pepper, onion and garlic and cook until vegetables are softened – about 5 minutes. Stir in red pepper flakes, Italian seasoning, and a half teaspoon of salt and coarse ground black pepper. Add lasagna noodles, marinara sauce and water. Bring to a boil over high heat, then lower heat to a hard simmer. Cover pot and cook for 20 minutes, stirring occasionally to prevent sticking. If mixture becomes too dry add a little more water. When noodles are cooked, sprinkle half the mozzarella on top. Dot with spoonful’s of ricotta and finish with the rest of the mozzarella and the parmesan cheese. Remove pan from heat, cover and allow to sit for 5 minutes so cheese melts. Serves 6. 

A year ago -  Salmon with Crispy Horseradish Crust

Two year's ago -  Honey Baked Chicken Drumsticks

Great Grub for a Cold Winter Night

It's been cooler here in the far southwest the past several evenings and it's a perfect excuse to enjoy some old fashioned hearty comfort food. 

For example Monday night I whipped up a caldron of Cabbage Roll Soup just like the one we had back in August when we were really craving some cold weather. Months of triple digit temperatures can do that for ya', kinda' like months of minus temperatures, snow, rain and cold can make you crave sea, sun and sand. Funny isn't it?

Anyway to get back to the point as you can see this pot of warm kitchen love is filled with meatballs constructed from ground beef, rice, and onion cooked up in a cabbage laden beefed up tomato broth studded with sweet golden raisins and spiced with red pepper flakes. It is absolutely awesome and worth a spot on your regular good grub rotation.

Last night's comfort quotient took the shape of a large casserole of ooey gooey cheesey old fashioned Mac and Cheese. A recipe from a very old and treasured Purity Cookbook, this particular version's been made so many times the page is practically illegible but thankfully I have the darn thing memorized.  

 

I apologize for the quality of the photograph. Obviously the photographer needs to readjust her camera.

Simply cooked elbow macaroni folded into a simple white sauce loaded with cheese (I used 3 different kinds) and seasoned with Dijon mustard, I topped the casserole with buttered panko crumbs and let it rip in the oven for a good hour resulting in an absolute vision of loveliness - at least for a couple of very hungry, tired and rather stressed out individuals. 

Incidentally, there's several recipes for macaroni and cheese on this site, some more involved than others and all of them fabulous in their own right but without a doubt this simple version is every bit as good as any so called "gourmet" versions. Take it from the most frugal of frugalists, it's a great way to use up the drips, drabs and mini chunks of cheese hiding in the snack drawer of your refrigerator.  

                Special M/C                                        With Gnocchi  

  

              Bacon N Blue                                               Buffalo

   

Old Fashioned Macaroni and Cheese (from JBug’s Kitchen adapted from Purity Cookbook)

1-1/2 cups elbow macaroni, cooked per package directions

1/4 cup unsalted butter

1/4 cup finely chopped onion

1/4 cup plus 1 tablespoon all purpose flour

2-3/4 cups whole milk

1/2 teaspoon salt

1 tablespoon Dijon mustard

8 – 9 ounces assorted cheese (I used white cheddar, Swiss & Velveeta)

2/3 cup panko crumbs

2 tablespoons melted butter

1/4 teaspoon each coarse salt, pepper and garlic powder

Preheat oven to 350. Melt butter in a medium sized saucepan over medium heat. Add onion and cook, stirring occasionally until onion is softened. Whisk in flour and cook, stirring constantly for a few minutes, then slowly whisk in milk. Cook, whisking constantly until mixture is thickened. Stir in salt, Dijon mustard and grated cheese (I left the Velveeta in half inch cubes). Cook until cheese has melted. Stir in cooked macaroni and transfer mixture to a buttered casserole dish. Mix panko crumbs with melted butter and seasonings. Sprinkle crumbs on top of casserole dish. Bake for 45 minutes to 1 hour, or until top is browned and filling is bubbling. Serves 6.

A year ago -   Blackberry Mustard Glazed Ham

Two year's ago -  Greek Burger with Cucumber Sauce

Sweet Spicy Country Style Pork Ribs and Beans

When our girls were here visiting last week we got to talking about favorite recipes on the blog and this was one of theirs. It made me want to make it again, so I'm warning you all right now - this is a repost from days past.

Perfect for a weekend dinner when your troops come home hungry from a day of fun and frocklicking, it involves browned boneless country style pork ribs cooked on a bed of onions, green pepper, garlic, rinsed canned pinto beans all sauced up with purchased hickory flavored barbecued sauce mixed with a jar of red pepper jelly. It is spicy, sweet, incredibly easy to make and smells divine as it's hanging out in the oven gettin' all happy for 2-1/2 to 3 hours. 

If you've a bunch of dried beans in your pantry, just soak 'em up and boil 'em till softened like you would normally and throw them into the pot instead of using canned. Oh and they don't necessarily have to be pinto beans either although they do work exceedingly well. 

Served in bowls with a side of pickled jalapenos and some crusty bread, the dish is certainly good enough to serve to company at a casual dinner party and definitely family worthy as well. Give it a try and tell me you don't love it too!

Sweet Spicy Ribs and Beans  Adapted from Southern Living Magazine

4 pounds pork country style ribs, trimmed of fat

Salt, pepper & flour

2 Tablespoons vegetable oil

2 – 16 ounce cans pinto beans, drained

1 large onion, chopped

1 green pepper, chopped (optional)

4 cloves garlic, minced

1 10.5 ounce jar red jalapeno jelly

1 18 ounce bottle hickory flavored barbecue sauce (I used Kraft)

1 teaspoon hot sauce (optional)

Preheat oven to 300. In a small saucepan, heat together jalapeno jelly and barbecue sauce until jelly has dissolved.  Remove from heat, add garlic and hot sauce. Set aside.

Heat oil in a dutch oven over medium high heat. Dust ribs with salt, pepper & flour and in batches, brown well on all sides. Remove from pot and set aside. Continue browning meat in batches.

When meat is all browned, remove pot from heat. Add half of the chopped onion, and green pepper to the bottom of the pot. Cover vegetables with drained pinto beans, then spread one half of the jalapeno jelly/barbecue sauce mixture on top. Place browned ribs on top, add the rest of the chopped onion and green pepper. Top with the remainder of the jalapeno jelly/barbecue sauce mixture.

Cover pot and place in 300 oven for 2-1/2 to 3 hours. Serves 6

A year ago - Pure Coincidence! Sweet and Spicy Ribs and Beans

Two year's ago -  Roasted Chicken on Croutons

Beefy Beany "Benchiladas"

I'm calling last night's feast of ginormous proportions "benchiladas" because they're kind of a cross between a burrito and an enchilada and yes people the word "ginormous" does exist in the Merriam Webster dictionary. Surprised the heck outa' me, I'll tell ya'.

A JBug's original, they're fashioned from very large flour tortillas rather than little iddy biddy corn ones. The filling includes sauteed onion, peppers and tiny cubes of sweet potato, ground beef and cheese which makes 'em more of a burrito than an enchilda; however, I added salsa and enchilada sauce just to be different and to use up some of the jars and cans hiding in my oh so handy circular pantry. Topped with grated sharp cheddar and served along with a very large extra dry gin martini with 3 olives, it made Big Guy smile big time when he walked in the door last night - that and the "Sale Pending" sign announcing to all and sundry the deed is done.

It's official! We're moving and much more quickly than we had anticipated. What we thought would take about 6 months to accomplish took a little over 2 weeks which is proof we have ourselves one heck of a Realtor, don't we? Thanks Pam Devine, Keller Williams Southern Arizona. Take a bow because you're the bomb!

Beefy Beany “Benchiladas” An original from JBug’s Kitchen Antics

2 Tablespoons olive oil

1/2 cup finely chopped onion

1/2 cup finely chopped mixed sweet peppers (I used red and yellow)

1 lb. lean ground beef

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon Mexican oregano

1&1/2 teaspoons hot taco seasoning

Salt & pepper to taste

1/2 cup chunky salsa

1 cup sweet potato or yams, peeled and cut into quarter inch cubes

6 large 10 inch flour tortillas

1 can red beans in chile sauce (chili beans)

1 10 ounce can prepared red enchilada sauce

1/2 cup chunky salsa

4 ounces processed cheese cut into long strips (I used Velveeta)

1-1/2 cups grated cheddar cheese

Heat olive oil in large skillet over medium heat and add onion and peppers. Sauté until vegetables are soft. Add ground beef, breaking it up well with a fork and cook until no longer pink. Add seasonings cook stirring constantly for 1 minute, and then add salsa and sweet potatoes. Cover pan and cook for 3 to 4 minutes until potatoes are soft. Uncover, remove from heat and cool slightly.

Preheat oven to 350. Coat 9 x 13” pan with cooking spray. Cover bottom with approximately half cup of salsa. Warm tortillas if necessary until pliable.  Spoon some undrained chili onto tortilla, followed by a half cup of beef mixture. Top with strips of cheese. Roll into a cylinder, tucking in ends and place seam side down into casserole dish. Repeat with remaining tortillas. Top with enchilada sauce, and sprinkle with grated cheese.

Bake for 30 to 35 minutes until casserole is bubbling hot. Serve garnished with sour cream, and salsa. Pass the hot sauce as necessary. Serves 4 to 6.

 A year ago - Perfect Pear Puddin'

Two year's ago - Eggs in Purgatory

Seafood Lasagna

I'm about to get right to the point here so this is going to be short and sweet. We can thank Family Circle for this one and believe you me, it's a real keeper.

I make absolutely no excuses for using a ready made alfredo sauce (I used Bertolli) and as luck would have it, I even cut some calories along the way by reducing the cream cheese in the recipe by one half. It made no sense to have a quarter pound of imitation crab left over either, so I threw in a whole pound and only used 1 egg in the filling, leaving out the one that was supposed to go into the alfredo sauce. I cut the veggies in half though but added a few slices of fresh mozzarella during the last 5 minutes of cooking time too, just because I had it and I love the way it melted on top and bathed the dish in creamy glory.

The result was a fabulously flavored lasagna that truly does take between 15 and 20 minutes to get into the oven thanks to the use of "no boil" lasagna noodles.  It's a great way to get some veggies into your diet, never mind budget conscious because crab with a "K" aka imitation stuff aka pollock made to look like crab tastes great and hardly made a dent in the old pocket book; however, saying all of that, I'll make it again using shrimp, scallops and real crab someday when my ship comes in and I'm sure it'll be good but I'm not positive it'll be any better. 

I might even substitute leftover turkey for the seafood and maybe some spinach or kale for the broccoli and spice it all up with a little thyme and rosemary instead of the old bay seasoning and create a whole new and wonderful dish ...(is that sentence long enough, ya think? Can you tell my mind's going 500 mph?) 

Before I go, I have to warn you though. There's absolutely no way one could get 12 servings out of a dish of the stuff but I suppose because it's not as rich or calorie laden as the original, it doesn't matter overly much in the long run anyway...at least that's my story and I'm stickin' to it.  

And with that...I gotta' run. Happy Thanksgiving everyone. I'm sure most of you will be doing what I'll be doing most of today and that is preparing for some darn good eats tomorrow! Have fun, stay sane and be safe!

Seafood Lasagna (from JBug’s Kitchen, adapted from Family Circle via familycircle.com)

1 – 8 ounce package reduced fat cream cheese, softened

3 green onions, finely chopped

2 tablespoons milk

2 teaspoons Old Bay seasoning

1 cup chopped assorted sweet peppers, divided

10 ounces frozen broccoli, defrosted, squeezed dry and chopped (divided)

1 pound imitation crabmeat, shredded

1 egg

1/2 teaspoon salt

1/2 teaspoon coarse ground black pepper

1 – 1 pound jar alfredo pasta sauce (I used Bertolli)

12 no boil lasagna noodles

1/4 cup shredded parmesan cheese

4 slices fresh mozzarella

Preheat oven to 350. Coat a 13 x 9 inch casserole dish with cooking spray and set aside.

In a large bowl whip cream cheese until light and soft. Stir in green onions, milk, Old Bay seasoning, 3/4 cup of peppers, 2/3 of broccoli, crabmeat, egg, salt and pepper. Mix well to combine.Place one quarter of alfredo sauce onto bottom of casserole dish and top with 3 noodles. Add one third of seafood filling mixture and drizzle with another fourth of alfredo sauce. Add another layer of noodles and repeat process, ending with noodles and alfredo sauce. Top with remaining peppers and broccoli and sprinkle with parmesan cheese. Cover tightly with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes then top casserole with mozzarella slices. Return to oven for another 5 minutes to melt cheese. Let stand 10 minutes before cutting. Serves 6 to 8. 

A year ago - Apple, Swiss and Squash Soup

Two year's ago - Baked Four Cheese Spaghetti

Baked Polenta with Bechamel and Spicy Meat Sauce

It's amazing the ideas that present themselves when a woman's enduring sleep deprivation due to the joys of growing older. The early hours of the morning - like from 1 through 4 or until the alarm goes off at 5 are spent contemplating a multitude of things including but not limited to the state of the economy and world peace.

Take last night's dinner for example. We really loved Anne Burrell's Hard Polenta Cakes that we cooked up a while ago and I've been trying to think up a way to have a repeat without it being an identical to what we had before. Since I also happened to have a container of leftover meat sauce hiding in the freezer from a week ago and the kitchen held the makings for a bechamel sauce, I figured I'd just combine them all into one casserole. We've had gnocchi this way, and pasta too so why not polenta? Do ya' follow?

Behold the results - smooth and creamy on the inside and crispy fried on the outside rounds of polenta on a bed of rich, creamy, cheesy bechamel sauce topped with spicy meaty tomato sauce, garnished with sliced hot Italian sausage and circles of fresh mozzarella baked until hot and bubbling. Food for the hungry masses, wouldn't ya say?

Baked Polenta With Bechamel and Spicy Meat Sauce (an original from JBug’s Kitchen, inspired by Anne Burrell and Biba Caggiano)

1 recipe hard polenta cakes (see below)

1 recipe prepared béchamel sauce (see below)

2 cups spicy meat sauce (reheated)

1 link hot Italian sausage, sliced into coins and browned

4 ounces fresh mozzarella cheese, thinly sliced

Preheat oven to 350. Grease a shallow casserole dish well with butter. Place 2/3 of béchamel sauce on bottom of casserole, spreading evenly. Arrange crisp fried polenta cakes on top of béchamel. Top with remaining béchamel sauce followed by spicy meat sauce. Arrange sausage coins on top and add sliced mozzarella. Bake in preheated oven for 30 to 35 minutes until casserole is hot and bubbling.  

Hard Polenta Cakes

1 cup whole milk plus additional 2/3 cup

2 cups water (and more as needed)

Pinch cayenne pepper

1 teaspoon salt (more or less depending on taste)

1 cup polenta

1/4 cup cream cheese

4 tablespoon grated parmesan cheese plus additional for garnish

Olive oil for frying

In a medium saucepan heat 1 cup milk, water, cayenne and salt over medium heat until boiling. Whisk in polenta and lower heat to medium low then using a wooden spoon, stir polenta until thickened. Slowly incorporate additional 2/3 cup milk, stirring constantly and continue to cook until polenta thickens again and is very smooth. If the texture is grainy, add more liquid and continue to cook until smooth and thick. (Takes about 15 minutes).

Remove from heat and stir cream cheese and parmesan. Move to 9 x 13 sheet pan lined with plastic wrap and spread evenly. Cover well and refrigerate until firm (about 2 hours).

To serve, remove from plastic and cut into 2 inch rounds. Heat approximately a quarter inch of oil in a heavy skillet until very hot. Carefully add cut polenta and cook in batches without crowding the pan and without moving for 3-4 minutes or until browned and crisp on one side. Flip over and continue to cook until browned on other side. Move rounds to a paper towel and hold until needed.

Bechamel Sauce:

3 tablespoons unsalted butter

2 tablespoons all purpose flour

2 cups whole milk, heated

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

Coarse ground black pepper to taste

1/2 cup freshly grated parmesan cheese

Melt butter in a small saucepan over medium heat. Add flour and cook stirring constantly for 2 to 3 minutes. Do not allow flour to brown. Slowly whisk in hot milk and add nutmeg, salt and pepper. Cook, whisking constantly until mixture comes to a boil and thickens. Remove from heat and stir in parmesan cheese. 

A year ago - Coconut Lime Shrimp with Peanut Sauce

Two year's ago -  Bittersweet Chocolate Sour Cherry Bread Pudding

King Ranch Casserole

Can't believe we've lived in the Southwest for 10 years and this is my first attempt at a King Ranch Casserole. It certainly isn't that I haven't wanted to try it before now. I mean really, it's got everything in it that we love including lots of ooey gooey goodness.

 

We must have been exceptionally anxious to chow down on this casserole last night, because this is the only picture we got. Sorry!

I took my inspiration from a "light" version via myrecipes.com but added a few more calories - hey, heaven forbid anything should be too light around here and while I know there's scratch versions out there like the one at Homesick Texan, since JBug's Kitchen is all about every day cooking, I went ahead and used a couple of Campbell's products in the form of fat free cream of chicken soup and cream of mushroom too. I'm sure I'll hear from you "gourmand's" out there who take issue with using convenience foods, but so be it. 

I threw in extra garlic powder, a touch of cumin and some of our favorite chipotle chile powder as well as just a touch of sour cream and a little chicken stock too. Good thing the sour cream was in it because Big Guy picked up Rotel with Habenero peppers in it for a little extra kick. Just can't trust him can I?

As for the chicken, I raided the freezer for the rest of the bird we roasted a few weeks ago which means we enjoyed 3 totally different meals plus leftovers from that one little bird. Not bad, eh? Oh, in case you're wondering whether we liked the casserole - heck yes. What's not to like? Rich creamy flavorful soul satisifying good grub that's a cross between chicken enchiladas and chilequilas... no way you can go wrong with that!

Lighter King Ranch Chicken Casserole (from JBug’s Kitchen adapted from myrecipes.com)

1 large onion, chopped

5 assorted mini sweet peppers, chopped

2 tablespoons vegetable oil

1 – 10 ounce can fat free cream of chicken soup

1 – 10 ounce can fat free cream of mushroom soup

1 – 10 ounce can Rotel diced tomatoes with habanero peppers

1/3 cup chicken stock

1/2 cup lite sour cream

1/2 teaspoon coarse ground black pepper

1 -1/2 teaspoons garlic powder

1 teaspoon chipotle chile powder

1/2 teaspoon ground cumin

10 – 6 inch corn tortillas cut into quarters

2 cups chopped leftover roasted chicken

4 ounce grated Pepper Jack cheese (or Monterey Jack)

2 ounce grated sharp cheddar

Preheat oven to 350. Spray a 9 x 13 casserole with cooking spray and set aside.

Heat oil in a large sauté pan over medium heat until shimmering. Add onions and peppers and cook, stirring occasionally until onion is softened – about 5 minutes. Remove from heat and set aside. In a medium bowl, whisk together undiluted cream soups, tomatoes, chicken stock, sour cream, pepper, garlic, chile powder and cumin until well mixed. Pour a third of the mixture onto the bottom of the casserole dish. Top with one third of the tortilla pieces, followed by half the chicken, half of the onion pepper mixture and a third of the cheese. Add a third of the sauce and repeat layers, ending in sauce and cheese. Bake uncovered for 30 to 35 minutes until the casserole is bubbling. Serves 6 to 8.

 A year ago - New Orleans Style BBQ Shrimp

Two year's ago - Magic Banana Caramel Pudding

Pork and Apple Pie In A Bowl

When I say another - I do mean another. We presented our first pork and apple pie way back in 2010 and while it's great in its own rather traditional way, I've got to admit last night's effort while somewhat similar, is different in a good way.

Adapted from the same recipe for The Henry Ford Pork & Apple Pie, it's proof once again that recipes are merely guidelines and the same cook can make the same thing more than once, with none identical. It is one of the many reasons I love to cook so much! After all, variety is the spice of life ...says the same person who has ordered exactly the same thing for breakfast, at the same restaurant every Saturday morning for 3 years. Ha. Anyway, I digress.

Last night's pork "pie" started with bacon, cooked until crisp followed by diced onion, carrots, celery and sweet delicious parsnip. Seasoned with lots of salt, pepper, fresh chopped rosemary and a dash of cinnamon, flour hit the pot to form a roux with the veggies before equal parts apple cider and chicken broth make a sauce. Wedges of nice firm Granny Smith apples joined the party and the whole thing simmered for 20 minutes before I added approximately 2 pounds of leftover pork roast from the other day, (minus the stuffing). 

While the stew was cookin', and the flavors blending, I cut a circle of the dough boy's (Pillsbury) prepared pastry into wedges and baked it up in a hot oven for 12 minutes until the pastry was crisp and golden. 

I dished up the stew into bowls, garnished the bowls with pastry and we chowed down on the new and oh so delicious version. Easy? You betcha'. It is a pot pie in a bowl, full of rich pork and sweet apple flavors. It is easier and much quicker to make than the traditional version, but the big question remains...Is it better?  You be the judge!

Pork and Apple Pie In a Bowl

 

Traditional Pork and Apple Pie

 

Pork and Apple Pie In a Bowl

Original Pork and Apple Pie

3 slices bacon, diced 2 tablespoons butter 1 medium onion, diced 2 stalks celery, diced 3 medium carrots, peeled and diced 2 parsnip, peeled and diced 1 teaspoon fresh rosemary, chopped 1/4 teaspoon ground cinnamon Salt and coarse ground black pepper 3 heaping tablespoons flour 2 cups low sodium chicken stock 2 cups apple cider (or more as needed) 2 Granny Smith apples, peeled, cored and cut into wedges 2 pounds leftover pork roast, cut into 1 inch cubes   In a large Dutch oven over medium high heat, cook bacon until crisp. Add butter, onion, celery, carrots and parsnip and sauté until vegetables start to soften. Add rosemary, cinnamon and season generously with salt and pepper. Sprinkle in flour and cook stirring constantly for 2 to 3 minutes. Add chicken stock and apple cider, bring mixture to a boil stirring constantly, lower heat, cover and simmer for 20 minutes. Add leftover pork cubes and simmer for another  10 minutes, adding more cider if mixture is too thick. Alternatively, if it is too thin, remove the cover and let the liquid reduce.   Pastry for single crust pie (I used Pillsbury), cut into wedges and baked on a sheet pan in a 425 oven for 10 to 12 minutes, or until golden.   To serve, ladle stew into bowls and garnish with pastry wedges.

2 slices bacon, chopped (optional) 1 medium onion, finely chopped 2 stalks celery, finely chopped 1/2 teaspoon thyme 1/2 teaspoon dried sage Coarse ground black pepper 3 Tablespoons all purpose flour 1 cup low sodium chicken stock 3/4 cup apple cider 2 Tablespoons cream 2 Tablespoons apple jack (optional) 4 cups cubed cooked pork loin 2 Granny Smith apples, peeled, cored and sliced Cinnamon   In a large sauté pan, fry bacon until crisp. Remove from pan and add onion and celery. Sauté until vegetables are soft. Add thyme, sage and black pepper, mixing well. Add flour and cook, stirring well for 1 minute. Add chicken stock and apple cider and cook until thickened. Remove from heat, stir in cream and apple jack. Set aside to cool.   Pastry: 1 teaspoon salt 2/3 cup shortening 1/2 cup boiling water Sprinkle salt on top of shortening. Add boiling water and stir until shortening has melted and mixture is well blended. Cool to room temperature.   Blend together 1-3/4 cups all purpose flour 1/2 teaspoon baking powder Cut in shortening mixture using a pastry blender or fork until a dough forms. Form it into a disc, wrap in plastic and chill thoroughly.   Preheat oven to 425. Spray a casserole dish with cooking spray and place pork cubes in the bottom. Top with cooled sauce mixture. Place apple slices on top and dust with cinnamon. Roll pastry out on a well floured board to fit top of casserole and decorate as you wish. Brush with egg yolk wash if desired. Bake at 425 for 10 minutes. Lower heat to 350 and continue baking for 40 minutes or until pastry is well browned, casserole is bubbling and apples are cooked.  Cool for 10 minutes before serving.

A year ago -  Old Settler Beans

Two year's ago -  Baked Haddock with Onion and Bacon Crust

Use Leftovers - Turkey and Pumpkin Enchilada Casserole

Leftovers can be the best gift a cook can give herself and never moreso after a big holiday meal. With that in mind, we threw a few extra turkey thighs in the pot on Sunday so we'd take care of a few more meals through the week. Here's number 1.  

I don't know about you but when I use the word casserole, I think of something quick and easy to make. Unfortunately this version of Mexican style lasagne doesn't quite fit into the "quick" category but believe me when I say it's worth every second of the time it takes to get it on the table. 

Step one is the sauce. While you could forgo this by simply opening a can of prepared enchilada sauce, this sauce isn't difficult to make and definitely worth it in the flavor department. Simply mild California dry chiles mixed with a couple of dried Ancho chiles, six cloves of garlic, oregano and water, the pot of red simmers for a half hour until the chiles are softened and the garlic cooked, then steeps for another half hour before it gets hit with an immersion blender. A little golden roux, brown sugar, salt and a bit more time on the burner and the sauce is done - rich, red and absolutely delicious. 

The enchilada filling includes onion, garlic and cumin, as well as pumpkin or butternut squash, simmered until just cooked then joined by a few cups of leftover turkey. Layered between warmed corn tortillas, the fabulous deep red rich chile sauce and shredded monteray jack cheese, the casserole hits the oven (finally) and 30 minutes later comes out looking beautiful and smelling glorious.

We loved it, in fact oddly enough I was the one who kept asking if it couldn't have used more spicey heat but honestly it's perfect just the way it is. We garnished our servings with sour cream and some purchased salsa but head on over to Fine Cooking for the recipe and see how they did it. I changed not one thing to the casserole and I'd make it exactly the same again in a heartbeat.

Next time I might just double the recipe and make 1 for the freezer and 1 for dinner. As for the sauce, we'll be canning quarts of it and calling it Ruby Red Chile Gold! Just sayin'. 

A year ago - Pumpkin PIe Creme Brulee

Two year's ago - Cider Brined Pork Chops with Apples and Creamed Leeks

Meatball Pie

You know how some meals are kinda' "prissy" 3 or 4 course sit down, take a break in between each course for more wine kinda' events? Well this isn't one of them.

Big Guy insisted it's a "real man's meal" in that it's a slap it on the plate and get 'er done kinda' deal. It rather fits the "man's meal description" because it's a pain in the butt to put together but don't tell him I said that OK?

From our friends at Better Homes and Gardens it is a take on the spaghetti pie we all know and love but with a few additions...and meatballs of course. I used the leftovers I'd frozen when I whipped up the meatball stroganoff (just the meatballs sans the sauce of course) along with ricotta cheese, TJ's Italian cheese blend instead of  plain mozzarella, Prego Tomato Basil sauce and of course I had to ramp up the spices somewhat with the addition of  red pepper flakes, Italian seasoning, garlic powder, salt and coarse ground black pepper to the ricotta layer that's next to the spaghetti/cheese crust.

It's really OK and it certainly looks impressive although unfortunately you can't see all the layers in the picture. Big Guy liked it a lot but I found the caramelized onions just didn't suit the dish, so next time I'll replace 'em with roasted red peppers and maybe some sauteed mushrooms ramped up with a touch of dry marsala or some chianti. Of course I'll also spend the time making my own marinara sauce and maybe throw in a bit of Italian sausage or pepperoni along with the meatballs. After all, what's wrong with a little excess flavor.

Oh the other thing - they made a big deal out of lining the springform pan with parchment or aluminum foil (I used foil) and it wasn't really necessary. It just made cutting the darn thing a challenge and if you've a good solid springform pan and spray it well with cooking spray you really don't need to bother.  Slip a knife or large lifter between the pan bottom and the pasta crust and slide it onto a serving platter. It'll be a darn site easier than having to deal with the foil.  

Hit the link and head to BHG.com for the original recipe. I'll give you my version after I make it again to perfect it. You know who wants it on the menu again PDQ. 

A year ago - Butternut Squash Risotto with Pancetta

Two year's ago - Blueberry Roly Poly Pudding

Beef Nacho Casserole

Sometimes casseroles get a bad rap and I'll be the first to admit to being critical, often with good reason. Several of them are kind of bland and boring in my estimation although I'm not adverse to using convenience foods on occasion. I was prepared to complain about this casserole had I not been intrigued by one of the ingredients.

I mean really - who doesn't wonder about a Family Circle recipe that calls for tubes of uncooked pizza dough? Personally I make my own dough and was totally prepared to hate the addition of pre-made stuff in this recipe or any other pizza dough for that matter, but boy was I wrong. 

Granted I made several changes (hit the link above to see the original), but isn't that what cooking's all about. Recipes, even from venerable sources like Family Circle are only guidelines afterall. I reduced the amount of sweet bell peppers, added chopped onion along with a can of rinsed and drained red beans. I even ramped up the spices somewhat with garlic powder rather than garlic salt, and a bunch of taco seasoning and red pepper flakes too, but you all know we love some spicy heat. I cut down on the cheese too and I'm here to say I don't think it made much of a difference. I didn't bother with the black olives or scallions either because I'm not much of a fan of regular old canned black olives and didn't have any green onions in the refrigerator. Corn niblets would be a great addition too although I didn't think to add 'em until I was writing this post this morning.  

It's a good solid casserole full of meaty goodness and definitely nacho like. The pizza dough takes on a dual personality if you know what I mean. It can't decide whether its a crunchy biscuit or soft doughy noodles (biscoodle???) and the added spices really enhanced the overall flavor.

Garnished with a touch of sour cream and some pickled jalapenos, it was all we could do not to go back for thirds. So much for moderation huh. 

Beef Nacho Casserole (from JBug’s Kitchen adapted from Family Circle aka familycircle.com)

1 tablespoon olive oil

4 ounces chopped assorted sweet mini bell peppers

1 medium onion, chopped

1 pound extra lean ground beef

1-1/2 teaspoons garlic powder

1 tablespoon taco seasoning

1/4 teaspoon red pepper flakes

Salt & coarse ground black pepper

1 – Large tube refrigerated pizza dough (I used no-name brand)

1 – 16 ounce jar prepared medium or hot salsa (I used Pace brand)

1 – 15 ounce can red beans, drained, rinsed and drained again

1 cup frozen corn, defrosted (optional)

2 cups shredded Mexican cheese blend, divided

   Sour cream, pickled jalapenos as garnish

Preheat oven to 375. Spray a large casserole (13 x 9 inch or similar) with cooking spray and set aside.

Heat a large sauté pan over medium high heat. Add olive oil and swirl to coat bottom. Add chopped bell peppers and onion and cook until vegetables start to soften – about 2 to 3 minutes. Add ground beef and cook, crumbling, until beef is no longer pink and onions are transparent. Sprinkle in garlic powder, taco seasoning and red pepper flakes. Season lightly with salt but add a fair amount of black pepper. Remove from heat and cool slightly.

Meanwhile remove pizza dough from tube and cut into half inch discs. Cut each disc into quarters and place in a large bowl. Add salsa, red beans, corn if using and half the cheese. Stir in ground beef mixture. Turn into prepared baking dish and sprinkle with remaining cheese.

Bake at 375 for 30 to 35 minutes until casserole is lightly browned and bubbling. Serve garnished with sour cream and jalapenos. Makes 8 servings. 

A year ago - Salmon Pot Pie

Two year's ago - Stacked PIzza and Fried Ravioli

Baked Gnocchi with Italian Sausage and Bechamel

Some things honestly don't need descriptions. Sometimes they don't even need recipes. Since a picture's worth a thousand words, how 'bout I just give you one and quit the gabbing.

It's been a heck of a couple of weeks around here and any reason's a good one to have a rich and comforting dinner. Right?  This bunch of glorious goo is a take on the baked pasta we've had on this site before but to tell you the truth, I winged it this time, kinda' like the time before. I just put my apron on along with my thinking cap and went to work. 

Sauteed onion and garlic, a pound of spicy hot Italian sausage, a handful of dried Italian herbs, and a jar of marinara made up the red gravy. The microwave made short work of the bechamel - hey it's easier to wash a 2 cup measure than a pot, wouldn't you say and no, I can't put either in the dishwasher because our pretty stainless lined Maytag purchased in April, 2011 went south...did the swan dive....deep six...finis...kaput...done... but I'll whine about that later.

Combined with gently cooked potato gnocchi fresh from Trader Joe's shelves, some marinated mozzarella balls and a dusting of parmesan cheese, the casserole hit the oven just before Big Guy drove into the garage. Twenty minutes later dinner was served to an extremely appreciative audience of two with dibs on the leftovers for lunch today. So there you have it!

Incidentally, as you see from the link and the photo, this combination of meat sauce and bechamel will work with darn near any pasta, although rigatoni works best because the big tubes hold a lot of the sauces.

You could try the same method using steamed or pre-roasted cauliflower, instead of the pasta or in addition to it. How about grilled grilled eggplant or roasted peppers or summer squash or ... geez we're on a roll here now aren't we?

It's simple, hearty and incredibly delicious good grub.

A year ago - Sun Dried Tomato Pesto on Halibut

Two year's ago -  Fettucini Alfredo with Crab

Sausage Sweet Potato Cottage Pie

Inspired by a Rachael Ray recipe she calls a "shepherd's pie", in good conscience I have to call last night's effort a cottage pie because it's made with a meat other than lamb. There - now you know the difference between a cottage pie and a shepherd's pie but I suppose it doesn't really matter anyway does it - except maybe to a traditionalist.  Is that too much information? Whew!

Anyway, I used a pork/apple sausage created by Big Guy to make this lovely homey casserole; however, you could certainly substitute chicken/apple sausage or even ground turkey or pork if you wish. Joined by onion, carrots and celery and moistened with prepared turkey gravy (I know I'm a lazy lout), the individual casseroles cried for a potato topping ...but not just any old potato topping ya know!

I cooked a large sweet potato (yam actually) in the microwave for 8 minutes, then peeled and gave it a mash along with a little butter, smidge of salt and a 4 ounce container of unsweetened apple sauce. Perched on top of the ramekins I took the opportunity to guild Big Guy's portion with frozen corn kernels and mine with peas.  (I hide 'em in the back of the freezer because you know who hates the things) 

The result - pure blissful total comfort food and two very happy people, one of whom's going to be even happier when he opens his lunch cooler later today. 

Sausage Sweet Potato Cottage Pie (from JBug’s Kitchen inspired by Rachel Ray, foodnetwork.com)

1 tablespoon olive oil

1 pound pork/apple sausage removed from casings (or chicken/apple or ground poultry or pork)

1 teaspoon ground poultry seasoning

1/2 teaspoon garlic powder

1 large onion, chopped

1/2 cup chopped carrot

2 stalks celery, chopped

1 – 12 ounce jar turkey gravy (I used Heinz)

1 large sweet potato or yam (about 1 pound)

1 – 4 ounce container unsweetened apple sauce

1 tablespoon butter

Salt & coarse ground black pepper

1 cup frozen corn kernels, or green peas (or both)

Heat oil in a large sauté pan over medium heat. When hot, crumble in sausage meat and cook, stirring with a fork until cooked through – about 5 minutes. Sprinkle with poultry seasoning and garlic powder, stir well and cook for another minute. Move to a casserole dish that has been sprayed with cooking spray (or individual ramekins). Add onion, carrot and celery to sauté pan and cook until vegetables have softened. About 10 minutes. Season lightly with salt and pepper and move vegetables to casserole dish(es). Pour turkey gravy over top.

Meanwhile, prick potato with a fork, then microwave on high until cooked through – about 8 minutes. Cool slightly and peel, placing flesh into a small bowl. Add butter and apple sauce and mash until light and fluffy. Taste for seasoning and add salt and pepper as needed. Pile into center of casserole and surround with corn kernels or peas. Bake in a preheated 350 oven for 25 to 30 minutes or until hot and bubbling. Makes 4 servings.

A year ago - Grilled Chicken Margarita on Green Chile Rice

Two year's ago - Sloppy Bombay Joe's

Chicken 'n Stuffing Pot Pie

Not just any old chicken pot pie, this one's about to be repeated several times over the next couple of days as we have leftovers of leftovers. There's not likely to be any complaints about it because last night's effort was pretty darn tasty.

Purely made up as I went along, the main deal's about the leftover lemon rosemary rotisserie roasted chicken courtesy of Big Guy about 10 days ago and recovered from the freezer. Feel free to use a store bought pre-cooked bird but for heaven's sake hit the link and you may be enticed to make one all by your lonesome.

Joined by sauteed carrots, celery, garlic and onion, along with a touch of fresh tarragon and a dash of poultry seasoning, the sauce is fashioned from white wine, concentrated chicken stock like Swanson's flavor boost (I used Trader Joe's version) as well as a can of cream of mushroom soup. Hey I didn't say it was gourmet, now did I? All mixed up together, I'd have added some frozen peas but didn't want to hear the reaction from you know who.

The cruncher occurred when I realized I only had enough pastry dough for a single nine inch pie and since I was looking at 4 rather significant ramekins, I figured my goose was cooked. That's when a foraging trip into the pantry resulted in a package of Pepperidge Farm stuffing mix and a new idea was born.

I mixed some dry stuffing mix with a little melted butter and a splash of white wine, then topped each ramekin with stuffing and pastry. Baked in a 400 oven for 40 minutes, the pot pies came out bubbling and looking right handsome, if I do say so myself. 

It kind of left me wondering what other brilliant ideas are hiding in this brain of mine. As you can see we had our individual pot pies with a side of creamy slaw with chunks of green apple and dried cranberries. Perfect!

Chicken ‘n Stuffing Pot Pies (an original from JBug’s Kitchen)

3 tablespoons butter

1 cup finely chopped onion (about half a large yellow onion)

1 cup chopped celery (about 3 stalks)

1 cup chopped carrots (about 2 large)

2 cloves garlic, minced

1 tablespoon fresh tarragon, chopped

1 teaspoon dried poultry seasoning

2 tablespoons instant blending flour (Wondra)

2 packages chicken broth concentrate (like Stouffer’s Flavor Boost)

1/2 cup water

2/3 cup dry white wine

1 – 10 ounce can cream of mushroom soup

Salt and fresh ground black pepper

1 cup frozen peas (optional)

3 cups leftover roast chicken, cut into bite size pieces

 

Pastry for a single crust pie

2 cups dried stuffing mix

2 tablespoons melted butter

3 tablespoons dry white wine

Melt butter in a large sauté pan over medium heat. Add onion, celery, carrots and garlic and cook until vegetables soften and onion turns transparent – about 5 to 8 minutes. Add tarragon, poultry seasoning and instant blending flour. Cook stirring for 1 minute, then add white wine. Cook for 30 seconds until wine has partially reduced and mixture is thickening. In a small bowl, stir together water and chicken broth concentrate, and then add to sauté pan. Cook until mixture comes to a boil then remove from heat. Cool slightly.

Meanwhile spray 4 ramekins or 1 medium sized casserole with cooking spray. Preheat oven to 400. In a large bowl mix together cream of mushroom soup, peas (if using) and roast chicken pieces. Fold in cooled vegetable/sauce mixture. Taste for seasoning, adding salt and pepper as required. Transfer mixture to ramekins. Toss together stuffing mix, butter and white wine. Place lightly on half of each ramekin, covering the remaining half with pastry. Bake in preheated oven for 35 to 40 minutes, until filling is bubbling and topping is browned. Serves 4 to 6.

A year ago - Deviled Chicken 

Two year's ago - Vietnamese Rice Noodle Salad (Bo Bun)

Whole Stuffed Cabbage

Just because you’ve got yourself a cabbage that’s on the miniscule side doesn’t mean you can’t have cabbage rolls. Granted it’s a lot easier to make the things when you’re working with large cabbage leaves, but we found such a gorgeous little head of cabbage at the market on Saturday, I figured I’d think outside the box and stuff the whole thing. 

I cut around the core and steamed the leaves off the same as you would when making the rolled version then dried off the leaves and placed them into a small bowl, weaving them together like they were when God made the original head of cabbage.

I filled the inside of the bowl with stuffing consisting of sautéed onion and garlic, ground beef, and cooked rice spiced up with garlic powder, Herbs de Provence, salt and lots of pepper. Bound together with a couple of eggs, I packed it all in much like a giant meatball, then placed the rest of the cabbage leaves on top and folded the outer cabbage layers over that. Then I tied the whole thing up into a ball with string to keep it all together.

Placed in a casserole dish on a bed of rinsed and well drained sauerkraut and topped with tomato sauce along with a can of Rotel, it hit the oven for an hour and 15 minutes. It went into the oven looking list this ...

...and ended up looking like this!

Garnished with a dollop of Daisy, it tasted even better than I imagined and you all know me - I’m my own worse critic but I sure as heck couldn’t think of anything wrong to say about this experiment.   By the way, my version’s inspired by a recipe from Elise at Simply Recipes for pork filled cabbage rolls that we had here before so hit this link and follow the trail to Elise’s site.

Whole Stuffed Cabbage (inspired by a Simply Recipes)

1 small whole green cabbage (about 2 pounds)

2 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 pound lean ground beef

1 cup cooked rice

2 eggs, beaten

2 tablespoons Hungarian sweet paprika

1 teaspoon salt

1/2  teaspoon cracked black pepper

1 teaspoon Herbs de Provence

1 large jar sauerkraut

1 -8 ounce can tomato sauce

3/4 cup water

1 10 ounce can Rotel tomatoes with green chiles

Sour cream as garnish

Fill a pot big enough to hold the head of cabbage with boiling water and heat over medium high heat. Remove any damaged outer leaves from cabbage and cut around the core. Place in boiling water, cover pot and steam to loosen leaves. Remove cabbage from water and remove leaves as they loosen. Arrange leaves in a bowl, overlapping them to cover bottom and sides, using the bowl as a mold. Return cabbage to boiling water and repeat process until you’ve used up all the leaves. Set some aside to cover the top of the cabbage once it is stuffed.

Heat oil in a sauté pan over medium high heat and sauté onion and garlic until onion has softened. Cool slightly and place into a large bowl. Add ground beef, rice, eggs, paprika, salt, pepper and Herbs de Provence and mix together well to combine. Pile the meat mixture into the cabbage lined bowl, packing it in and rounding the top slightly like a giant meatball. Place reserved cabbage leaves on top, then fold over sides of cabbage leaves to cover top. Flip the whole thing out of the bowl and tie tightly with kitchen twine so it stays together as it cooks.

Preheat oven to 350. Empty sauerkraut into a colander and rinse well under running water. Squeeze water out of sauerkraut and place into bottom of a large casserole dish with a cover. Place tied stuffed cabbage on top of sauerkraut. Top with tomato sauce, water and Rotel. Cover casserole and bake for 1 hour and 15 minutes.

When cooked, remove string from cabbage and cut into wedges. Serve on sauerkraut tomato mixture and garnish with sour cream. Makes 6 servings.

 

Lasagna - it's different...honest!

It may not be news to you, but it certainly was to me when I realized that one could use something other than noodles to make a pan of lasagna. After all, it's not greek to people in Greece because they've been doing it for centuries when making moussaka (eggplant and potato slices) so when I saw this in myrecipes.com I knew I just had to give it a try.

A marinara sauce chock full of veggies including onion, red bell pepper, mushrooms and zucchini fortified with Italian sausage and slathered between layers of polenta - why it's darn near sinful. I think it would be dynamite with some diced carrots, and/or sauteed spinach too and even a layer of roasted red peppers would be wonderful if you're trying to get more veggies into your family.

Of course I had to spice up the sauce a bit, added a little red wine and definitely used more cheese than they recommended, but I did cheat and use a tube of Trader Joe's prepared polenta and nobody would have been the wiser if I hadn't fessed up just now. Oh well!

This Polenta Lasagna is absolutely delicious, soul satisfying, heart warming and perfect for a fast weeknight dinner or a knifeless nosh while you're watching the hockey playoffs in front of the telly, or a taped version of the Voice like we were. Served with a tossed salad on the side, it certainly met with fist pumping approval in our house. 

Hit the link here for the recipe direct from the source (Cooking Light), and here's my version for your viewing pleasure. By the way, you'll see that I made it in one large casserole, but it would be a great candidate for individual ramekins or even muffin cups, although it might be a little messy when you're removing them. Just sayin'.

Polenta Lasagna (from JBug’s Kitchen adapted from myrecipes.com)

1 tablespoon olive oil

1/2 large yellow onion, finely chopped

1/2 red pepper pepper, finely diced

1 pound bulk hot Italian sausage

1 cup chopped mushrooms

1/2 medium zucchini, finely diced

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 teaspoon dried Italian seasoning

Coarse ground black pepper

1/2 cup red wine

1 – 26 ounce jar marinara sauce, divided (I used Trader Joe’s)

1 – 15 ounce tube of polenta, cut into 18 slices (I used Trader Joe’s)

1 cup grated mozzarella cheese

Heat olive oil over medium high heat in a large sauté pan and when oil is shimmering add onion and red pepper. Sauté until onion is softened – about 3 minutes, stirring often. Crumble in Italian sausage and cook until sausage is no longer pink. Add garlic, red pepper flakes, Italian seasoning and coarse ground black pepper. Cook for 1 minute, and then stir in red wine. Simmer until wine has almost completely evaporated – another minute or 2.

Meanwhile preheat oven to 350 and spray a 9 inch casserole dish with cooking spray and place a half cup of marinara sauce on the bottom.

Stir remaining marinara sauce into the sauté pan, reduce heat to simmer and cook for 10 to 15 minutes, until sauce is quite thick.

Place 9 slices of polenta in the casserole dish on top of the half cup of marinara sauce. Cover with half of the meat sauce, and sprinkle with half the cheese. Add another layer of polenta slices, the remaining meat sauce and top with the rest of the grated cheese. Cover with foil and bake for 30 minutes. Remove cover from casserole and continue to cook for another 15 to 20 minutes until casserole is bubbling. Remove from heat and cool on a wire rack for 10 minutes before serving.

Makes 6 servings. 

A year ago - Bolognese with Panko Crusted Eggplant and Zucchini 

Two year's ago - Carne Asada in Fajitas

Turkey Noodle Casserole with Artichokes

The leftover turkey from Easter dinner's been a real godsend this week as there's nothing that's more versatile than leftover poultry. This quick casserole makes good use of chunks of white or dark meat mixed with artichoke hearts, black olives, green pepper and pimento for color and onion for flavor and some quick cooking wide egg noodles. 

It's a pretty basic recipe from my Wall Drug Cookbook that had not one other spice or herb in it, so I took the liberty of adding garlic, tarragon and lots of salt and pepper. Slathered with grated parmesan cheese, it held admirably in the refrigerator until I got the call that Big Guy's late class was over. Forty minutes later he was home and the casserole was almost ready. 

So what did we think about it? Big Guy said it was OK which means "it's OK but you don't have to put it on the make again list". Me ....I thought it was boring as heck and was much better with a half bottle of Arizona Gunslinger hot sauce slathered over top. OK, so that's an exaggeration, but let's just say it needed more than a few drops to jazz it up.

If you're making lunch for your great aunt Sylvia and the rest of the bridge gang, then this might be just the thing for a ladies who lunch kinda' dish, but I'd be inclined to leave the noodles out of the equation, add some mushrooms and serve the turkey/artichoke/olive/green pepper/pimento/onion mixture in some puff pastry shells instead, garnished with toasted almonds for crunch. Just sayin'. 

For those of you that just dropped by for a look see at JBug's Kitchen Antics, I must apologize for the fancy dinner ware you see in the photograph but we're in the midst of renovating our kitchen and we're without a kitchen sink (among other things). Believe me using disposable plates while the kitchen's being renovated is becoming a life saver ....or should I say wife saver! 

Turkey Noodle Casserole with Artichokes (from JBug’s Kitchen adapted from Wall Drug Cookbook)

2-1/2 cups cooked turkey or chicken cut into bite size pieces

1 – 14 ounce can artichoke hearts, well drained

1/2 cup sliced black olives

1/2 cup finely diced green pepper

1 small jar pimento

1 medium sweet onion, finely chopped

2 cloves garlic minced

1/2 teaspoon dried tarragon

1/2 cup dry white wine

1 can cream of chicken soup

1/2 cup sour cream

Salt and coarse ground black pepper to taste

6 ounces wide egg noodles, cooked to al dente and well drained mixed with 1 tablespoon butter

1/2 cup grated parmesan cheese

Preheat oven to 350. Spray a large casserole dish with cooking spray and set aside. In a large bowl mix together turkey, artichoke hearts, black olives, green pepper, pimento, onion, garlic, and tarragon until well combined. In a small bowl whisk together chicken soup, white wine and sour cream. Fold into turkey mixture. Taste for seasoning and add salt and pepper as needed.

Place half the mixture into the prepared casserole dish. Layer buttered noodles on top then add remaining turkey mixture. Top with grated parmesan cheese. Bake in preheated oven for 40 to 45 minutes. Serves 6.

A year ago - Zippy Chicken and Rice Soup

Two year's ago - Two Potato Salad with Mustard and Bacon

Cheesy Chili Mac

Shhh, don't tell anyone but I have a confession to make. I've kept this a secret from you for 3 years now but I'm about to spill the beans. I'm a recovering KD-aholic. It can be the original in the blue box or the no name brand in a white one, but as far as I'm concerned it matters not. 

I've been known to buy and secretly stash the stuff until Big Guy goes out of town and then make a pot and gorge on it. Slathered in ketchup, loaded with the dreaded canned tuna fish or served up in a bowl drowned with hot salsa, my tastebuds do not discriminate when it comes to KD. Sometimes I just gotta have it. I mean call it a hormonal thing, but I crave KD like a pregnant woman craves pickles and ice cream. It's that bad. 

Well, last night the jig was up because I finally shared the wealth and served my very, very favorite version of the blessed stuff and now I'd feel really guilty if I didn't share it with you.

Read it and weep. It's ooey, gooey, cheesy, chili-licious and totally addictive. I swear you won't be able to stop at one bowl. I should know ...and now the scale does too and after the leftovers are devoured for lunch, I'll be back in recovery. Best of all now I've got Big Guy to keep me company.

By the way, pardon the fancy place setting but we're still in the midst of kitchen renovations and without a kitchen sink for another 2 weeks or so. Needless to say using disposable dishes and cutlery's helping to save my sanity or at least what's left of it. 

Cheesy Chili Mac (an original from JBug’s Kitchen)

1 package Kraft Dinner or a like no-name version

1 tablespoon vegetable oil

1 large onion, finely chopped

1 red or green pepper, finely diced

3 cloves garlic, minced

1 pound extra lean ground beef

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 – 10 ounce can tomato soup

1 – 14 ounce can diced tomatoes

1 cup cubed processed cheese (Velveeta)

Cook macaroni according to package directions, mixing with powdered cheese package and butter, but leaving out the milk. Set aside. Meanwhile in a large pot, sauté onion, red or green pepper and garlic until onions are softened. Crumble in ground beef and cook until beef is no longer pink, stirring often to break up pieces. Stir in chili powder, cumin, oregano and red pepper flakes. Add tomato soup and diced tomatoes. Simmer uncovered for 10 minutes, stirring often. Fold in prepared Kraft dinner as well as processed cheese. Continue to heat until cheese has melted. Makes 6 servings. 

A year ago - Slow Roasted Chicken with Lemon

Two year's ago - Croque Madame Sandwich

Cheater Chicken Pot Pie

I'm sure you've noticed we've been eating rather simply the past week and this chicken pot pie is no exception. I've been making it for years and years when I want a quick no fuss but tasty pie and while I enjoy one made with freshly cooked chicken with assorted cubed fresh veggies in a roux based gravy of chicken stock and cream, this version really does in a pinch.

Adapted from a recipe in my old tried and true original Purity Cookbook, it makes use of pre-cooked chicken -  I used Trader Joe's grilled version found in their freezer section, a small package of frozen mixed veggies, a cubed cooked potato and a can of cream of chicken soup jazzed up with sherry and other spices to form the base. Rest assured, I very patiently hand picked all the peas out of the frozen vegetables so I wouldn't hear a groan from you know who.

The pie was topped with a flaky cap made from puffed pastry I happened to have hiding in the freezer. The pastry was baked separately on a sheet pan so it wouldn't get all soggy on the bottom, and decorated appropriately with some chicken shaped cut outs and an ax. Yup, that rather morbid suggestion was Big Guy's idea so don't think I've gone over to the dark side on you. By the way, if you want your puff pastry to puff all over, don't do what I did and slash cutouts in it, but even with the goof, it came out looking rather interesting. 

It was all ready in no time with limited mess and delicious served with a coleslaw loaded with dried cranberries and toasty almonds.  

Cheater Chicken Pot Pie (from JBug’s Kitchen adapted from Purity Cookbook)

1 sheet puff pastry, defrosted per package instructions

1 egg beaten with 1 tablespoon water

1 tablespoon butter, room temperature

1/4 cup minced sweet onion

2 cups cooked cubed chicken

1 small packaged frozen mixed vegetables

1 medium potato, peeled, cubed and boiled for 5 minutes then drained

1 – 10 ounce can cream of chicken soup

1/2 cup dry sherry

Dash each poultry seasoning, rosemary, sage

Coarse ground black pepper

Unfold puff pastry onto a floured board and roll slightly to remove creases. Cut into shape of casserole dish and move to a parchment lined sheet pan. Decorate as you wish and place pastry into freezer to chill until needed.

Meanwhile, preheat oven to 400. Grease a medium sized casserole dish with softened butter and add onion, chicken, mixed vegetables, and potato to the casserole. In a small bowl combine cream of chicken soup, sherry and seasonings. Pour over chicken/vegetable mixture and using a fork, fold it into the veggie/chicken mixture. Cover casserole with foil and bake in preheated oven for 30 minutes (45 minutes total).  Remove pastry from freezer and brush with egg/water mixture. Bake for 15 minutes or until puffed and golden.  Take casserole from oven and remove foil. Carefully place cooked pastry on top and serve. Makes 4 to 6 servings.

A year ago - Bacon Blue Burger with Bourbon Onions

Two year's ago - Basque Chicken with Chorizo

Home Made Pork, Peccary and Apple Sausages

As you know, Big Guy's been on a sausage making kick and last night's dinner was a celebration of his first batch of home made sausage of the unsmoked kind. Sausage makin' can be a bit tricky particularly if you want to smoke it because in order to avoid botulism it requires the addition of nitrates; however, nitrates are not needed when you're making fresh unsmoked sausage. Bonus, eh?

While the Big Guy included some of this season's javalina mixed with pork, this version of sausage can be made with pork only, if you're not lucky enough to have some wild pig on hand. Moistened with fresh apples and seasoned with marjoram, sage, Herbs de Provence and nutmeg, the flavor and texture is absolutely out of this world.

It cooks up like a dream, except silly me forgot to pierce the skins to prevent them from exploding. One did but you're looking at the survivor. Next time around we may add an additional apple, more nutmeg and maybe a touch of cinnamon too but quite honestly these are absolutely delicious just as you're looking at 'em. That's really something for this non wild meat lover to admit.

If you're not into using casings, just form the meat into patties and cook them in a little butter or oil, but using the casings is more than worth the extra effort. We found ours at Sportsman's Warehouse, but you can definitely find them on-line too. Just follow the package directions for rinsing and soaking them before you stuff the sausage. 

As you can see from the plate, what goes better with sausage than potatoes. Last night's version is a quick oven baked hashbrown casserole adapted from the Best of Bridge Series' of Cookbooks. Loaded with frozen hashbrowns along with sour cream, mushroom soup and cheese it can be lightened up by using fat free products, if you're so inclined and spiced up with chopped green chiles or jalapenos too, although believe it or not I made it without. A perfect dish for a buffet, it'll go with darn near anything. Just double the recipe to feed 10 to 12. 

Home Made Pork and Apple Sausages (from JBug’s Kitchen adapted from Food.com)

4 pounds pork belly, (we used a combination of pork belly and javalina)

2 large onions cut in large dice

2 to 3 large Granny Smith apples, peeled and cored

4 teaspoons marjoram

2 – 3 teaspoons dried sage (be careful as it can be overpowering)

4 teaspoons Herbs de Provence

1 teaspoon freshly grated nutmeg

Dash of cinnamon (optional)

Coarse ground black pepper

Sea salt

200 grams fresh white breadcrumbs, finely ground (approximately 1.5 cups)

Put pork through a grinder into a large bowl, followed by the onion and the apple. Add herbs, nutmeg and eyeball the salt and pepper. Mix well using your hands to incorporate the spices then put the meat through the grinder one more time if you wish a finer texture. Mix in breadcrumbs.  Cook a small amount in a skillet and taste to test the seasoning, adding more as required. Be careful with the sage as it tends to be a little overpowering.

Prepare sausage casings according to package directions and fill skins with sausage, going slowly so that the skins do not burst. Twist the finished sausages into required size.  Freeze in zip bags. 

Baked Hash Brown Casserole (from JBug’s Kitchen adapted from Best of Bridge Series Cookbook, The Best of the Best)

1 pound frozen hash browns, partially thawed

1 cup fat free sour cream

1 – 10 ounce can low fat, low sodium mushroom soup

2 tablespoons melted butter

1 tablespoon dried onion flakes

1/2 teaspoon salt

Coarse ground black pepper

6 ounce can chopped green chiles (optional)

1 large jalapeno pepper, finely chopped (optional)

1-1/2 cups grated sharp cheddar cheese

2 tablespoons freshly grated parmesan cheese

Preheat oven to 350. Spray a medium sized casserole with cooking spray and set aside. In a large bowl combine hash browns, sour cream, mushroom soup, melted butter, onion flakes, salt, pepper, grated cheddar as well as green chiles and jalapeno pepper if using. Mix well to combine. Transfer to casserole dish and top with grated parmesan cheese. Bake for 1 hour. Serves 4 to 6. 

 A year ago - Catfish a la Cajun

Two year's ago - Not So Irish Lamb Stew

Spiced Beef Corn Bread Cobbler

We love casseroles around here although we don't have them very often. For some reason I think they're a little too ordinary except for this one. There's nothing ordinary about it.

Loaded with cinnamon, cayenne, allspice and ginger, it almost has an island flavor. Add lean ground beef, tomatoes, lots of onions and garlic and you've the making of something really special. Of course anything topped with corn bread is special in this house. What can I say but our tastes run the full gamut from pedestrian all the way to posh. 

Had I really been thinking, I'd have made them in individual ramekins so they looked prettier but no matter. Next time you're looking for something to warm the cockles of your heart, give this one a try. It certainly isn't boring. 

Spiced Beef Cornbread Cobbler (from JBug’s Kitchen adapted from Gourmet Magazine via epicurious.com)

1 large onion, chopped

2 tablespoons vegetable oil

3 cloves garlic, chopped

1 pound lean ground beef

1 teaspoon sugar

1/2 teaspoon cinnamon

1/2 teaspoon cayenne (less if you want a little less kick)

1/4 teaspoon allspice

3/4 teaspoon ground ginger

1/2 teaspoon ground pepper

1 teaspoon salt

1 – 14 ounce can diced tomatoes with juice

2 tablespoons tomato paste

---

2/3 cup yellow cornmeal

1/3 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup whole milk

1 large egg

2 tablespoons vegetable oil

1/2 teaspoon hot sauce

1/2 cup grated cheddar cheese plus more for garnish

In a 10 inch oven proof skillet (I used cast iron), heat vegetable oil over medium heat. When shimmering add onion and cook until onion has softened and starts to turn brown. Add garlic and cook for 1 minute, then crumble in beef. Cook until no longer pink – about 4 minutes, stirring to crumble meat. Add sugar, cinnamon, cayenne, allspice, ginger, pepper and salt and cook for 1 minute stirring constantly. Stir in tomatoes and tomato paste. Bring to a high simmer and cook stirring often for 5 to 8 minutes or until sauce is slightly reduced.

Meanwhile preheat oven to 400. In a small bowl whisk lightly to combine cornmeal, flour, baking powder and salt. Fold in cheddar. In another small bowl beat together egg, milk, vegetable oil and hot sauce. Using a fork, mix wet ingredients into dry just until moistened. Using a quarter cup scoop, arrange cornbread mix on top of meat mixture. Sprinkle with about 2 tablespoons of grated cheese. Bake for 15 to 20 minutes or until cornbread is cooked and meat mixture is bubbling. Serves 4. 

Two year's ago -  Sticky Spiced Oven Roasted Ribs

Chicken Casserole in a Squash Bowl

There's the Fiesta Bowl, Orange Bowl, Sugar Bowl. Rose Bowl, and the Super Bowl. Of course there's also a bread bowl and low and behold now we can add the squash bowl to the list. That's what we had last night filled with a version of a Chicken Cordon Bleu casserole.

We had our version of Mags' casserole from Other Side of Fifty during our vacation this summer and absolutely loved it. Loaded with chicken, onion, red pepper, ham and swiss cheese it's darn near addictive. In fact it was so good we ate the whole darn casserole. That was then and this is now because we're really trying to cut back on our portions and I figured the way to do it may be to make a single serving sized entree and at the same time try and get some more veggies into our diet. Thus the squash bowl.

I simply cut a Kobocha squash in half, removed the seeds and brushed the innards with a touch of olive oil. Seasoned with salt and pepper, it roasted for 50 minutes in a 350 oven. Then I whipped up the casserole but I left out the rice, and filled the cooked squash with all that flavorful goodness. Dressed with a top hat of crumbs, the squash returned to the oven to bake for an addition 30 minutes until it was all browned and hot and bubbling.

Would I do it all again - you betcha, but next time I'll leave the pre-cooked rice in the mix because somehow the end result was missing a little je ne sais quoi. Oh, I also used leftover roast chicken, low fat mushroom soup and Jarlsberg cheese instead of the Swiss. Regardless, the use of a squash was rather fortuitous and I'd do it again too with all kinds of other fillings - say a lovely chunky vegetable chowder, or beef stew or even chili or curry would be wonderful. The bonus - it sure makes doing dishes a breeze!

Hit the link to head to Mag's site to see her original Chicken Cordon "Lou" casserole and see our version below along with a link to our original. Meanwhile, start thinking about using veggies in a totally different way and you'll be surprised what you too can do with great ingredients and a touch of imagination.

Chicken Cordon Bleu Casserole (adapted  from Mags at www.othersideoffifty.com)

4 skinless boneless chicken thighs

2 tablespoons butter

All-purpose flour

Salt and Pepper

1 small onion, chopped

1/2 red bell pepper, chopped

2 large cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon lemon pepper seasoning

1/2 teaspoon marjoram (optional)

1 cup chicken stock

1 can cream of mushroom soup

6 ounces grated Swiss cheese

1/2 pound cooked ham, cut into cubes

1-1/2 cups cooked rice

2/3 cup dry Italian flavored bread crumbs

2 tablespoons butter, melted

Melt butter in large sauté pan over medium high heat. Cut chicken thighs into 1 inch cubes and season with salt and pepper. Dredge in flour, shaking off excess. Add to sauté pan and cook until golden brown. Remove from pan and set aside. Add onion, red pepper, garlic, and seasonings to pan and cook until vegetables are soft. Return chicken to pan, add chicken stock and simmer, covered for 10 minutes. Stir in mushroom soup and remove pan from heat.

Preheat oven to 350. Spray casserole dish with cooking spray and place cooked chicken with gravy on bottom. Sprinkle evenly with cooked ham. Spoon rice down center of casserole and sprinkle casserole dish evenly with grated cheese. Mix together bread crumbs with melted butter and arrange on top of casserole. Bake for 30 to 35 minutes until bubbling and crumbs are browned. Makes 6 servings.

A year ago - Snickerdoodles   Two years ago - Polenta Lasagne

Chicken and Stuffing Casserole

Last night's dinner requirements were speed, comfort and taste and not necessarily all in that order. You see the Big Guy arrived home totally and completely exhausted - I mean a running on adrenaline only kind of exhausted. What it meant was a good martini, a good dinner and a great night's sleep.

I can't give you a perfect martini recipe because perfection is really a matter of personal taste and as for sleep, well it's a relative thing isn't it? Just ask any menopausal woman and they'll tell you all about what constitutes a good night's slumber, but about the "good" dinner - that I can help you with.

We've bragged about this casserole before using leftover turkey as the key ingredient, but believe me it works just as well with leftover rotisserie chicken. Stuffing on the bottom of the casserole, moistened with sherry in this case, followed by chunked up chicken topped with a dusting of shredded cheese, then dressed with spiced up sauteed onions, celery and mushrooms and topped with a can of Campbell's cream of chicken soup. Garnished with a more stuffin' crumbs followed by 35 minutes in the oven yields of richly flavored, quick and easy dinner entree.

Accompanied by a vegetable and a nice crisp salad, it made my favorite guy a very happy camper; however, what made him plum ecstatic at 7 bells was a soft mattress, an extra blanket and dreamland. Ya, I hear ya'. Only the very young and the very old hit the sack at 7:00 pm, right? 

Chicken and Stuffing Casserole (Adapted from Idaho a la Carte)

1 12 ounce package stuffing mix (Stove Top)

1/4 cup dry Marsala or sherry

2-1/2 cups diced cooked chicken or turkey

4 ounces shredded cheese, Swiss or cheddar (optional)

1 cup chopped onion

1 cup sliced fresh mushrooms

2/3 cup chopped celery

1 tablespoon vegetable oil

1/2 teaspoon poultry seasoning

1/2 teaspoon dried rosemary

Coarse ground black pepper to taste

1 can cream of chicken soup

1/2 cup water

1/4 cup milk

2 tablespoons melted butter

Sauté chopped onion, celery and mushrooms in vegetable oil until onion is soft – about 5 minutes. Stir in poultry seasoning and rosemary. Season with black pepper. Mix together cream of chicken soup with water and milk. Set aside. Preheat oven to 350. Spray casserole dish with cooking spray. Reserve 1/2 cup dry stuffing mix and spread remainder of  on bottom of casserole. Sprinkle with Marsala or sherry, and then spread cooked poultry evenly over top. Top poultry with cheese then add sautéed vegetables. Top with soup mixture and sprinkle with reserved stuffing mix. Top with melted butter. Bake for 30 to 35 minutes or until casserole is hot and bubbling. Serve immediately. Makes 4 to 6 servings. Download Chicken and Stuffing Casserole

A year ago - Apple Fritters

Potato Crust Chicken and Green Chile Quiche

OK so here's the deal. That fabulous roasted chicken from night before last has left us with some great munchin' alternatives. I mean not even WE can't finish an entire 5 pounder in one sitting, and I know you're surprised to hear that.

I did a little research looking for new ideas on what to make and have come up with a couple, one being a great suggestion from my friend Lea that I'll be putting to use PDQ after I do a little grocery shopping. As it happens I had all the necessary ingredients available for this new fangled chicken pie so it made the top of the list.

Thawed hash browns are dried off and pressed into a pie plate then coated with butter and baked. The resulting crisp potato crust is topped with chicken, roasted Hatch green chiles, shredded sharp cheddar and dried onion flakes then topped with the usual egg and milk combination. Forty minutes later we were chowing down on this fabulous creation and enjoying every morsel. It is every bit as delicious as a traditional quiche with a pastry crust - maybe even more so.

Who would have ever thought one could make a pie crust out of shredded hash brown potatoes, but the Big Guy kept saying over and over - "boy is this good". He's right (but don't tell him, OK?). It is good and a perfect solution too for anyone with a wheat or gluten intolerance too. Just thought I'd give that a mention since last weekend we were entertaining a couple that can't eat wheat, dairy or refined sugar.

Potato Crust Chicken and Green Chile Quiche (adapted from Taste of Home)

4 cups frozen shredded hash brown potatoes, thawed

3 tablespoons melted butter

1 cup shredded leftover roast chicken

1/2 cup chopped roasted green chiles

1 cup shredded sharp cheddar cheese

4 eggs

1 cup milk

1/2 teaspoon salt

Coarse ground black pepper

1 tablespoon dried onion flakes

Salsa to garnish

Preheat oven to 425. Spray a pie plate with cooking spray. Using paper towels blot moisture from thawed hash browns and place into pie pan. Using a flat bottomed cup or large spoon, press hash browns up sides and onto bottom of dish to form a crust. Brush well with melted butter. Bake for 25 to 30 minutes or until lightly browned. Remove from oven and lower temperature to 350. Spread shredded chicken, green chiles and cheddar on top of crust. Beat eggs, milk, salt, pepper and onion flakes together until well combined. Pour onto other toppings in crust and bake for 35 to 40 minutes or until knife inserted into center comes out clean. Remove from oven and place on a cooling rack. Cool for 5 minutes before cutting. Garnish with salsa. Serves 6. Download Potato Crust Chicken and Green Chile Quiche

A year ago - Clam, Corn and Basil Cakes

Shepherd's Pie with Mashed Taters 'n Snips

My Big Guy's been under a lot of stress lately. He has a heavy load of classes this semester and he's been working darn near non stop. As a matter of fact, he's marked papers every weekend except one and since he's the guy that sets his own course work, he has nobody to blame. Bummer eh? I'm powerless to help except for making him the odd martini and keeping the home fires burning so it's one less thing for him to worry about.

He loves simple home cookin' though it's likely he doesn't get much that's simple around here, he does get a lot of home cookin'. I decided to indulge him a tad and last night's dinner included some of his favorite things, ground beef and mashed potatoes both married to a couple of my favorites - gravy and parsnips.

Yup, they all went into this fabulous casserole. The gravy was actually leftover from the swiss steak we cooked last week but you could use jarred or canned beef gravy if you want; however, that swiss steak gravy is so darn tasty I couldn't part with it, so dumped it into a container and put it in the freezer with the thought I'd make something wonderful with it. Good recycling huh?

By the way, if you've never tried parsnip and potatoes mashed together now's your chance. The sweet nutty flavor of parsnip really elevates the lowly mashed potato to a higher level - add a little horseradish if you dare and you'll really be on to something!

Shepherd’s Pie with Mashed Potatoes and Parsnips (a creation from JBug’s Kitchen)

1 tablespoon canola oil

1-1/2 cups finely diced yellow onion (approx. 1 large)

1-1/2 pounds lean ground beef

1 teaspoon garlic powder

Coarse ground black pepper to taste

2 cups prepared beef gravy

1/2 cup dry red wine

2/3 cup carrots, shredded or finely chopped

2 large russet potatoes, peeled and diced

2 large parsnips, peeled, woody core removed and diced

2 tablespoons butter

1/3 to 1/2 cup milk

1 tablespoon prepared horseradish (optional)

Heat large skillet over medium high heat. Add oil and when shimmering, add onion. Cook until onion has softened. Add ground beef, crumbling well and cook until browned. Add garlic powder and coarse ground black pepper. Stir in prepared gravy and red wine. Transfer to a casserole dish that has been sprayed with cooking spray. Sprinkle top with shredded carrot.

Meanwhile, boil potatoes and parsnip together in well salted water until cooked. Drain well then mash with butter and milk. Stir in horseradish. Top casserole with mashed potato mixture, spreading evenly. Sprinkle with coarse salt and freshly ground black pepper. Bake in preheated 350 oven for 30 to 35 minutes or until casserole is bubbling hot. Serves 4 to 6

A year ago - Cheesy Cauliflower Soup

Buffalo Chicken Mac and Cheese

Boy, are we behind the times. About a year ago Buffalo Chicken Macaroni and Cheese was incredibly popular in the blogosphere and being the planner that I am, the idea was tucked away for future reference. Thankfully last night the future finally met up with the present.

What can I say except this one's a real keeper! Rich creamy cheesy saucy mac and cheese married to the flavors of buffalo chicken with lots of hot sauce, crisp celery and a top hat of crunchy blue cheese flavored panko ...well, it's about as good as it gets.

Following the recipe from Food Network Magazine, I cut the whole thing in about half so we wouldn't be eating it for the next month and used some leftover chicken breasts the Big Guy grilled on Sunday night. I also threw in a 2 ounce chunk of Velveeta along with the cheddar and pepper jack cheese and used whole milk rather than half and half in the sauce but other than that, I pretty well followed the directions.

We loved it!

Buffalo Chicken Macaroni and Cheese (Adapted from Food Network Magazine)

Chicken:

2 tablespoons butter

1 stalk celery, finely chopped

1/2 medium onion, finely chopped

1 clove garlic, minced

2 cups diced cooked chicken

1/4 cup hot sauce (I used Franks)

Melt butter in sauté pan over medium heat. Add celery and onion and cook until softened. Stir in garlic and cook 1 more minute. Remove from heat and add chicken and hot sauce. Stir to combine and set aside.

Sauce:

2 tablespoons butter

1 heaping tablespoon flour

1 teaspoon dry mustard

1-1/2 cups whole milk

1/4 cup hot sauce

2 ounces Velveeta cheese, cubed

6 ounces sharp cheddar, cubed

4 ounces pepper jack cheese, shredded

1/3 cup sour cream

Melt butter in a small saucepan over medium heat. Add flour and mustard and stir well to combine. Cook, stirring constantly for 1 or 2 minutes, then slowly whisk in milk and hot sauce. Cook until thickened, whisking constantly. Lower heat and whisk in cheeses and stir until cheese is melted. Remove from heat and whisk in sour cream. Stir until smooth.

8 ounces elbow macaroni cooked to al dente and drained

1/4 cup panko crumbs

2 tablespoons melted butter

1/4 cup crumbled Gorgonzola

Preheat oven to 350. Spray a 2 quart casserole with cooking spray.  Place half the cooked and drained macaroni on bottom of casserole and top with a cup of sauce. Place the chicken on top and finish with remaining macaroni. Pour remaining sauce over top. Combine panko, butter and crumbled gorgonzola. Sprinkle on top of casserole. Bake for 35 to 40 minutes until top is browned and casserole is bubbling. Serves 4 to 6. Download Buffalo Chicken Macaroni and Cheese

A year ago - Creamy Buffalo Chicken Salad