Cheesy Broccoli and Chicken Bake

A good evening to you all.  I always say that, don't I?  How should I start?  I mean the options are HOLLAAAAA, or like........YO.  No, those won't work.  Anyway, it IS a good evening, when I am writing this anyway and I hope it is for you too!

Summer has sprung.  I know we are all doing a lot more cooking outdoors but, sometimes, indoor cooking is our choice too!  We still have families to feed or maybe only ourselves.  In fact this recipe will do fantastic in the freezer if you have to many leftovers.  Those of you who are single will love to know that.  You can take out the broccoli, it will still be delish, but, honestly, if you take out the broccoli put in peas or something green.  Cause I am the mom that's why!

Enjoy this easy, and yummy casserole that is sure to fill up the tummies of all you love!

2 T butter
1/4 cup finely minced onion
1/4 cup flour
2 3/4 cups milk
1 T. onion powder
1 tsp. salt
1/2 tsp. black pepper
16 oz. pasta, cooked to al dente
2-3 large chicken breasts, cooked and diced
16 oz. bag of frozen broccoli
3 cups shredded cheddar cheese (divided)

If you cook your pasta in salted water, make sure to keep the water when you are done and cook your chicken in it.  Drain your pasta and set aside.  Return pot to stove top and add butter and onions.  Let onions cook for 2-3 minutes, while stirring. 

Add in flour and allow to cook while stirring for about 1 minute to cook out the raw flour taste.  Add in onion powder, salt, pepper and milk.  Let come back to a boil, stirring often.  Add in chicken and broccoli.  Remove from heat and add in 1 1/2 cups of your cheese.  Stir and pour into a greased 9x13 casserole dish.  Sprinkle remaining cheese on top and back for 20-30 minutes.  

This is a really easy recipe that is usually a winner for anyone I make it for!

ENJOY!

Chicken Parmesan Bake

This is one of my favorite dishes  I think it is a popular dish, that lots of people love, but don't always feel like dealing with the whole process.  Well, I am happy to tell you I took the process out of it. 

Ok, I can't take ALL of the credit, my sister has a friend who has a friend who told her about this recipe.  I, as usual made some of my own modifications but, it will taste very much the same no matter how you do it   Originally I think the breasts were left whole, which just seemed like so much work.  If this was going to be an easy version, then it should already be cut up.  Right?  Wow, that sounded so very lazy of me.  The breasts I was working with (teehee) were huge (teehee again) and while I would use as many breasts as you have people, I used only 3 of these monsters.  Sorry, my maturity level is at an all time low lately.  Blame it on the grand littles.  HA!

You can use store bought sauce, or use your own.  We aren't having that battle tonight, I have been to busy, and don't have the strength.  I actually just laughed at that comment.  I used store bought jarred sauce for this recipe.  I could have made homemade croutons but, duh, this is supposed to be the easy version of chicken parmesan. 

Serve this over any pasta you like, I served it with rotini, and loved it.  In fact, I loved this so much, I might make it every week all summer because, I just like it that much.   Alright, that might have been a bit dramatic but I will be making this often. 

Oh wait did I mention the oven decided to stop working about 15 min after I put this in?  Yea, well, it will be fixed up soon, and I don't think 3 hours to wait was THAT long.  Do you?  HA!  Hopefully your oven isn't moody, and it will take the real amount of time!

You will need
3-4 chicken breasts, boneless skinless, cut into cubes
2 T. olive oil
1 T. onion powder
1 tsp. salt
2 tsp. dried Italian seasoning
1 jar of marinara (omg I can't remember the ounces)
1 can of tomato soup
1 T. sugar
2 cups shredded mozzarella cheese
1 cup parmesan cheese
1, 5oz bag of seasoned (garlic) croutons
Extra dried Italian seasoning

Preheat your oven to 350 degrees F.  Place chicken cubes into the bottom of a 9x13 baking dish.  Add olive oil, onion powder, salt, and Italian seasoning.  Toss the chicken to get everything seasoned up! In a bowl mix together marinara, tomato soup and sugar.  Pour over your chicken!

Now sprinkle liberally with your mozzarella cheese  Make sure to get the corners!  Don't let the corner people out!  Now top with your croutons  You could use the double the amount but trust me when I tell you this is enough even thought it may seem like it isn't.

I think this pic is upside down  Oh well, let's go with it, to change things up!


Now cover the top with parmesan cheese!  Then sprinkle on more Italian seasoning, a lot or a little the choice is yours, I did a LOT!

Now, bake this bad baby for 35-50 minutes  I know that is a large range of time but it just depends on how big your chunks of chicken are.  As soon as you are certain they are done, this is ready to eat!  If the top gets a bit, or starts to get a bit brown cover with foil for the duration of baking.  I personally am all about those really brown cheese bits.  Oh yea!

Serve with pasta of your choice or eat it alone!

ENJOY

All American Cheeseburger Casserole

Let's put it out there straight away folks, this recipe was my husband's brainchild.  It "came to him in a dream".  Who am I to argue with the subconscious mind?  I just thought it sounded good, and when we hammered out the deets, well, this is what we got.  It really is delicious but there are a few things you should know about this little beauty.

This is done in about 30-40 minutes.  Easy, peasy, nice and cheesy!  You can use whatever kind of cheese you like, I used American cheese.  This is basically one big cheeseburger with only a top bun, and everyone can dress it up how they like it.  Lettuce, tomatoes, pickles, onions, and maybe even...wait for it....waaaaiiit for it...........BACON?  This is sure to please everyone and the burger has great favor.  So thanks to my husband, you are going to enjoy this as much as we did!!  There are a couple of steps, nothing major, just steps that need to be taken for maximum, yumminess!

First mix up your sauce:
1/2 cup (heaping) of ketchup
2 T. mustard

Mix to combine and set aside.

Now for the rest of the recipe you will need:
2 lbs. VERY lean ground beef.  (if you don't have it on hand and use a fattier ground beef I got yer' back no worries)
1 T Worcestershire
1 tsp.. salt
1/2 tsp ground black pepper
2 tsp. onion powder
1/2 tsp. garlic powder
6 slices of cheese (your choice) I used American
1 tube of pizza dough (Pillsbury for me)
1 egg (for egg wash)

Preheat your oven to 400 degrees.  In a large bowl add in ground beef, Worcestershire, salt, pepper, onion and garlic powder and mix until combined.  I use my hands, I even washed them first.  Then place in the bottom of  a 9x9 or 7x10 (or something like that) and smoosh.  Yes, I said smoosh.  Smoosh it the left, smooth it to the right, smoosh it evenly.  (Note: If you like a thinner burger use a bit bigger of a pan, but my directions are for this size, so your on your own if you do!) 

Bake for 20 minutes and remove from the oven.  This is the point where, if you used ground beef with a higher fat content, take the flaming hot casserole dish to the sink and tip out the fat into the sink.  Sounds so gross, but just do it, trust me, it will be better in the end!  If you in fact used very lean ground beef, there should be no worries.  Now take your sauce and cover the top. 
It isn't uncommon for the meat to pull away a bit if there is a lot of fat in it, from the sides.  No problem.  Now, cover the top with your cheese, on top of the sauce. 

Now, roll out your pizza dough to fit the size of your casserole dish and place it on top.  As you can tell, no need for meticulous neatness, unless you suffer OCD and then just let it rip.  Perfect it until it can no longer be made any more perfect in your world.  I. Am. OCD.  But wasn't so much on this one!  I think the meds are working! (you think I am joking?) HA!  Anyway..........

Whisk an egg up and add a splash of water, brush the top and throw this puppy back in the oven for about 15-18 more minutes.  Make sure that crust isn't gooey in the middle and is golden brown deliciousness all over!  Let cool for 5 minutes before cutting.

Make sure to have a bounty of sides to add to your piece of "cheeseburger"!!!  It was a hit at my house and I hope it is at yours as well!!

ENJOY!

Cheesy Chicken Noodle Casserole

As you can see I decided to take my chicken noodle obsession out of the soup pot and put it into a casserole dish.  You know, sometimes you have to think outside the box, and I am on another cupboard use up, and I had a can of cheddar cheese soup that I was tired of looking at!!

 

This is more of a semi homemade casserole.  If you don't prefer to use these canned soups this might not be the recipe for you.  However, it is delish AND, it will feed a small army.  How do I know this?  Because, the fact that it uses 24 ounces of pasta drive it home pretty clearly!  Really though, this was a bit of a use up and a bit of my hankerin' for something cheese with pasta and chicken.  It is easy and in fact, make it a day ahead or make it weeks ahead and freeze it!  Just take it out of the freezer the morning before you need it and let it thaw in the fridge.  Or the "frigilater" as my great niece Leyana calls it!

I hope you enjoy this easy, but really delicious casserole, and go through your cupboards, use up what has been there awhile, it is so gratifying!!

You will need:

24 ounces of dried pasta, I used egg noodles
1 can cream of mushroom soup
1 can cheddar cheese soup
2 cups grated cheddar cheese
3 cups of evaporated milk (you can use regular milk or a combination)
4 tbsp. melted butter
2-3 cups of cubed chicken (precooked)
salt and pepper to taste

Boil your pasta 1 minute sure of the suggested time.  Drain and set aside.  In a large bowl combine the soups, milk, and butter.  Whisk until smooth.  Add in chicken, half of the cheese and egg noodles.  When the mixture is completely combined, pour into a greased casserole dish a BIG one, or you can use 2 smaller ones, because that is how much this makes!  Sprinkle the remaining cheese on top. 

Bake at 375 F for 40-50 minutes until melty and bubbly and delicious!

Use this as a base recipe, add what you like, maybe some veggies, maybe some breadcrumbs on top, there is an endless amount of things to change it up to meet the taste and needs of your family. 

ENJOY!

Sweet Garlic Chicken Drumsticks

Did you get stuck with the drumsticks as a kid?  WHY do people just ASSUME kids want or will eat, drumsticks?  My mom makes the best fried chicken this side of the continental divide and every dang time, when I was little I got served up a drumstick.  Please tell me this wasn't just at my house when I was a kid.  Tell me the rest of the children of the world got shafted of a choice and just got drumsticks too!?

Well, as luck would have it, in my older, young age, I love them.  I love white meat, I love dark meat, and now, I actually WANT drumsticks.  I have kind of been on a kick of trying to bring you recipes with affordable ingredients.   Chicken drumsticks are ALWAYS on sale at my food store and I thought I would grab some and make something delicious.  I can't help that it involves garlic, that is just something weaved into my genetic code.   My husband loves "sweet" with meat, which is not one of my favorite flavor combinations.  However, as I was taking these babies out to thaw, I was reminded of a wing recipe my sister Anne (#5) used to make, or made for me a couple of times, SO long ago.   So without asking her, because I know she will never remember, I thought to myself, "self, you can just do what you think she did".  And I did.  And it is awesome.

This is a great weeknight meal, quick and easy, and budget friendly.  A one dish pony, that is sure to please, because even when you think you don't have a choice, you find yourself choosing drumsticks!

Sweet Garlic Drumsticks:
12 drumsticks (use more or less and either double the recipe for sauce or keep it the same even if you use less)
1/2 cup vegetable oil (divided)
1/2 cup brown sugar
2 tbsp. soy sauce
1 tsp minced garlic
1 tbsp. honey
1/4 tsp black pepper

Preheat your oven to 350 degrees. 

In a large skillet, heat 1/4 cup of your vegetable oil.  Salt and pepper your drumsticks well, and in batches, brown them in your skillet, on all sides.  You aren't cooking them through, you are just creating a nice brown crust.  When they are browned, place into a casserole dish that is large enough to hold the amount of chicken you are using. Set aside. 

In a small bowl combine remaining vegetable oil (1/4 cup), brown sugar, soy sauce, garlic, honey and black pepper.  Whisk until completely combined and pour over chicken sparingly.  Using a pastry brush, brush each piece of chicken with sauce you drizzled, and then pour over more of the sauce.  Leave a small amount in the bowl if desired to brush over chicken when it is removed from the oven.  Not necessary but an option.  Bake for 35-45 minutes, make sure you have a safe internal temp of 165 degrees F.

Enjoy this easy, but delish chicken dish!  

Your "finger lickin' chicken lovin" Chefwannabe

Chili Cheese "TOT" Dog Casserole

HELP!  My husband has gone tater tot and casserole crazy.  WHAT have I started?!?!  Anyway get out your tums, Rolaids and Prilosec people.  This is the bomb, likely in more ways than one??

Seriously, my husband is all over this whole casserole thing now.  I have created a MONSTER.  The night I posted "Funeral Casserole", he emailed me with this casserole he thought up.  I mean, it sounded good, sounded like "man" food.  Maybe it even sounded like "kid" food.  Regardless, I know how this song and dance goes and if I don't listen to him, and attempt this, I will be sorry.  After all, HIS recipe is my most popular/most viewed recipe on the blog.  He loves it.  (insert Jr. high style eye roll).  Really, though I tease, I am grateful for his support, I have learned many women do not have their spouses support with their blogging and cooking and I find it just heart wrenching.  How does the person who loves you more than anything not want to see you happy?!  I am a blessed woman to not only have a husband who supports anything I do, but is my bestie.  He is always firing ideas my way to challenge and help me.  I love that!

This is definitely a C word that probably is going to just be for fun occasions at our house.  This recipe is being deemed, "awesome for game days", some cold beer and a bowl of this would be perfect game day food and drink!

You can use homemade chili for this or you can buy it in a can.  If you use homemade, I suggest draining a little liquid off if your chili is pretty thin.  This is a perfect recipe for that chili you had leftover that you threw in the freezer!  Beans or no beans, that is your call, we roll with NO beans for sure. Hot dogs are another option.  I use all beef, it is all I ever use.  You can use lips and ....oh never mind, you can use any hot dogs you want.  Organic, plain, kosher, I mean, obviously your options are limitless.  I made this in my moms OLD 9x13 from my childhood, which I swear makes it taste even better!

This is so easy, I think it would freeze pretty well, and definitely can be made ahead!  Here is what you will need:

2- 15oz cans of chili (with or without beans) or 4 cups homemade chili
3-4 cups of shredded cheddar cheese
1 standard pkg of hot dogs
1 cup finely minced onions (optional)  I did NOT use them
1 bag of frozen tater tots
2 tsp chili powder

You will bake this according to the baking directions on your tater tots.  I set my oven to 450 degrees.  Spray a 9x13 baking dish with nonstick spray.  Spread/pour chili in first.  Next, cut your hot dogs into bite size pieces and evenly distribute them in the chili.  If you are adding onions, add them at this point too.

Now using 1 1/2 cups of your cheese, sprinkle evenly over the top of the hot dog and chili layers!

Now top with your tater tots.  Just line them up, you know, perfect order people!  Covering the entire top of the casserole.

Now using the rest of the cheese, cover the top liberally with it!!  Then sprinkle your chili powder over the top.

My tot package said to bake for 25 minutes.  Use whatever time yours has on it!!  When you remove it, let it sit 5 minutes before serving, it will be incredibly hot.  The chili will be bubbling up the sides.  Glorious, indulgent, delicious eats!!

Your "no beans, no onions" chefwannabe

Funeral Casserole. Dead Man's Pie. Tater Tot Casserole

Yea, I used the word, but ONLY because I love the name my family has for this dish.

So, you know how in cities people have funerals and then a meal at a resturant or at their home right?  Well it is different in small town USA.  Growing up in a small town, when someone passes away, after the funeral they have a luncheon.  This luncheon is often a main dish such as ham and a side dish, like scalloped potatoes, prepared by the church women.  In my church it was the Altar Society!  I still get a little pit in my stomach when I think of some of those ladies.  Scary.  I thought you had to have gray or silver hair to be in that "club", turns out, you don't!   Anyway everyone else is to bring potluck type dishes.   Many times the whole town pitches in and this is how funeral lunches go in small town USA, ok Nebraska USA.

My mom would ALWAYS made this for funerals, so it was dubbed many years ago "Funeral Casserole" in my family.  Thanks to the wit of my sister Sue, it later became "Dead Man's Pie".  After deciding it was to traumatizing to her children she went back to the old standby name. LOL  Anyway, this casserole is a staple or was a staple in many households through the years.  My mom made it plain, hamburger, green beans, mushroom soup and tater tots.  Oh yea, the tater tots.  I swear, my mom used to measure the casserole dish, divide it by the size of the tots and how many she had to make sure she had PERFECT lines, and not a single spot left uncovered by the tot!  

One time, I just threw the tots on top.  She hasn't been the same since.  See what I mean?

I have added cheese on top of mine, you don't have to.  I also added some seasoned salt to the hamburger because honestly, it feels a little bland if you don't.  Cheese is my new staple on this dish, should I decide to purposely make it again at some point in my life!

This recipe makes 1, 8x8 or 9x9 pan.  Simply double the ingredients for a 9x13!

1 lb ground beef
2 cans of cut green beans (or use fresh, that you have cooked, 2 cups)
1 can cream of mushroom soup
16 ounces of tater tots, frozen  (you might have a few leftover)
1 tsp seasoned salt (I used Northwoods by Penzeys)
salt and pepper to taste
1 cup shredded cheese (optional) I used Colby

Preheat your oven to 375 degrees.  Place hamburger in the bottom of your baking dish.  Using your hand or a spoon, spread it evenly to cover the entire bottom.  Salt and pepper, (if you choose) and sprinkle your seasoned salt of choice over.  I like the ground beef to have some flavor instead of...."blah, ground beef, woohoo".  You know what I mean?  OK, good.

Next, in a bowl combine green beans and mushroom soup.  My mom never did this, but I do, I find it aggravating to try and spread the soup on the green beans.  Cut out the madness friends, just mix them together!  Now, spread that mixture on top of the ground beef.

Now, according to Marlene (my mother) at this point, you arrange the tater tots in a near obsessive compulsive manner.  You line up the tots, evenly and those lines BETTER be straight.  Got it?  (just kidding ma, kinda).  You could add a little salt and pepper and seasoned salt or one or the other, or nothing at all to the top.  I don't do bland, so I like adding a little flavor to every layer. 

Bake for approximately 40 minutes, then add cheese to the top and bake another 10-15 minutes

Enjoy this easy, great for making ahead or freezing C-word! HA!

Your "Marlene is watching your tater tot lines" Chefwannabe

Pizzaiolo Pasta Bake

Hello my friends!  I am so glad to be back.  I have been so busy, I apologize for no new post on Wednesday, it just wasn't going to happen.  I am happy you are still with me and hoping this recipe was worth the wait!

Most of you know I have a hard time with umm.....casseroles.  I won't say it again.  I refuse to use the word.  Casseroles to me imply a pot or pan of something that looks like a dogs dinner and I KNOW that is not always the case but when I was growing up, it seemed like it was!  I will go to every extreme to never name a dish using that "C" word.  I have a few friends who tease me about when I use the word "Bake" or something else.  I get this, "So basically it is a C word".  NO, it is a "bake". ROFL  This, my friends....is a BAKE.  Got it?

This recipe was born out of my sister telling me she wanted pizza mixed with pasta.  That you can always get one or the other at a restaurant but you can't get them together.  I decided to see what I could do to make her happy.  I am sure she could go to the Internet and look up 5 dozen different recipes but come on, you know she wanted me write a recipe for it.  After I was done I thought of the possibilities.  So where I added Italian sausage and pepperoni you can add any pizza meat topping you like or just add one or the other.  The are NO RULES kids!!  Make it how you love your pizza.  I dislike certain things so I made what I liked, but you can add whatever you want.  The more veggies the better, right? 

I call this "Pizzaiolo Pasta Bake" because I think a pizzaiolo would tend to make a dish like this with leftover pizza toppings.  Little of this and little of that.  Go for it, make it your own, and warm your families from the inside out with this wonderful meal!

Here is what you need:
16 ounces of short cut pasta of your choice (prepared according to pkg direction minus 1 minute of cook time)
1 lb Italian sausage
1 small onion minced (or approx 3/4 to 1 cup)
1 small bell pepper chopped (I used multiple colors since I freeze BP's for cooking)
8-10 ounces sliced pepperoni
1 tsp oregano
2-3 cups pizza sauce (I like tons of sauce because I don't like dry dishes, and the pasta soaks a lot up)
1 cup diced tomatoes
1 tbsp Italian seasoning
1 tsp garlic powder
2 cups shredded mozzarella cheese (add more if you like)

Add 1/2 cup of any other topping you like, mushrooms, olives, anchovies, pineapple, etc.  I would recommend picking just a couple, or the mixture simply won't fit into your baking dish! HA!

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with nonstick cooking spray and set aside.  Prepare pasta as directed above and drain.  In the same pot add in Italian sausage, bell peppers, onions, garlic powder, and oregano.  Cook until sausage is cooked through and peppers and onions are softened. 

When you are done, drain off any grease and  add back to your pot, adding in half of your pepperoni.  If you have large slices, cut them in quarters otherwise put them in whole.  Mix in pasta, sauce and tomatoes, and combine.  Add in 1/2 cup of mozz cheese to the pasta mixture.  Pour into prepared 9x13 pan, and smooth over the top.  Add remaining grated cheese and then lay the rest of the pepperoni on top.  I had large slices so it covered the top, yours may or may not.  It makes ZERO difference either way!

Cover with foil and bake for 30 minutes.  Uncover and bake another 20-30 minutes.  The pepperoni on top will get a little crisp. 

There you have it.   I found that I needed ZERO salt and pepper, you have so much flavor from the sauce and sausage and veggies, there was no need for it. This can be made ahead, it can be divided into two dinners and one can be frozen.  It is a substantial.....(insert word I refuse to use) and add a salad and it is dinner!  Quick and easy, for all of you working parents/grandparents or anyone!

Your "pizza pleasin'" Chefwannabe

Smothered Fried Chicken

It is no secret.  I love chicken.  Like, LOVE chicken.  My mom makes the best fried chicken I have ever eaten, and I love that too.  I, however, can't seem to get it right.  I have tried everything, make it to the letter like she did, but I tell you, some things just aren't meant to be made by anyone but mom.  Agree?

Anyway I was really hungry for fried chicken and potatoes and gravy.  So, I decided to combine it, kind of.  There is no amazing twist to this very simple, common recipe of mine.  It is just how I do it, and how I wanted it this night.  You know how that goes when you are hungry for something and you don't get it?  It is like someone has awakened a beast inside of you that can't be tamed until you get it.  I KNOW you have been there!!  Once said food has been ingested, the world is perfect again.  Yea, it was one of those kinds of days. 

This dish takes some help from the store, but you know, I won't apologize for that anymore.  I am done feeling less than human if I open a can to include in a recipe sometimes.  So don't even go there with me. Don't. Do. It.  K? HAHA!  Let me give you the recipe, you can do with it, what you want!  I served it of course with mashed potatoes and green beans. YUMMO, my fav combo, chicken and green beans.  OH, I love it!  Ok, look in the PS below to find a less sodium alternative.  I can't guarantee your outcome but it is what I would do if I didn't use the cream soups.

6 boneless skinless chicken breasts
2 cups flour
3 eggs well beaten
3-4 cups seasoned breadcrumbs (I always use my homemade fresh ones)
2 cans cream of chicken soup
1-2 cups chicken stock
1 tsp black pepper

Preheat oven to 350 degrees.  Now, find your best frying skillet, add in about an inch of oil.  You may need to add more later so keep it handy.  Now take your chicken breasts, dip them in your flour, then the egg and then cover in breadcrumbs. Place the chicken in the skillet.  Fry on medium heat for about 3-4 minutes per side.  Make sure to only do a couple of pieces at a time.  You are just working on a great crust, not worrying about cooking the chicken the whole way through at this point.  When it is done, remove to a rack on a cookie sheet to drain.  Do this with all chicken breasts. 

Now, in a 9x13 pan, arrange all chicken breasts.  It is OK if they are overlapping here and there.  In a large bowl mix soup, pepper and chicken stock.  You will need at least 1 cup of stock but up to 2, depending on the thickness of the gravy you prefer.  I used  1 1/2 cups.  Use a whisk and combine completely.  Pour over all the chicken, making sure they are all covered in gravy!  Bake for 30-40 minutes COVERED with foil.  Remove and serve!

I hope you enjoy this simple, but so satisfying meal that takes some help from the store!  I know you busy parents will appreciate it and served with mashed potatoes, it is heaven!!  Leftovers of this are even BETTER than the first time you ate it!

Your "makes no apologies"chefwannabe

 

PS.  If the cream soups are just more than you can take or you or someone you are cooking for just simply can't do all the sodium, Try using 3 cups of low sodium or homemade chicken stock.  While ti is still cold whisk in 3-4 tbsps of cornstarch.  Bring to a boil, and add in 1 cup half and half or milk, or cream.  Keep whisking until thickened.  Pour over your chicken!  You guys KILL ME!   Is there ANYTHING I won't do for you?!?!  HAHA!  xoxo

Scalloped Cabbage

Weird right?  I know!

It is a new year, I wanted to start it off with something you thought was going to be healthy but alas, is not.  HA!  I was looking through an old cookbook of my sisters, it is from our hometown church 30 years ago!  I found some recipes in there that I had never heard of or eaten so I took the liberty to find one I thought we might enjoy and go with it. 

What is it about these old cookbooks.  The way they wrote recipes is bizarre.  I mean, they call for ingredients that should be an entirely different recipe on their own, but aren't and there is no recipe FOR them.  They only sometimes give oven temps and even have little notes in parenthesis that say things like "even if cabbage is hard on your stomach you can usually eat this".  What does that have to do with anything?  Who thought to put that in there?   I even found a recipe for "Mock Chicken", made with hamburger?!?!

Anyway, I love cabbage.  So if you love cabbage, you should try this.  I made a few command decisions on this one.  The recipe was very vague, with you making many choices so I made them and should thank me for it, it is awesome!

And really, "even if cabbage is hard on your stomach youc an usually eat this". Mwaaahahaha! Why does that crack me up so much?

You will need to make a white sauce first, so here is what you need for that:
2 tbsp butter
2 tbsp flour
2 cups milk (called for sweet milk, wth is sweet milk in a savory dish??? go with regular!)
Salt and Pepper to taste

Melt the butter in a small saucepan, add flour.  Cook for 1-2 minutes whisking constantly.  Add in milk and continue to whisk until it is creamy and thick.  Add salt and pepper to taste.  You don't want it to taste like nothing so make sure to season well with both.  Set it aside and move to the next steps.

For the rest of the recipe you will need:
1 sm/med head of cabbage  (no need to fret this to much at ALL)
1 1/2 cups bread crumbs
1/3 cup melted butter
1 1/2 cups grated cheddar cheese

Chop your cabbage into chunks.  Not shreds, not HUGE chunks just get 'er down to size peeps.  Bring a large pot of water to boil and get it in.  Boil for 5 minutes and then drain.

In a small casserole, I think I used about a 7x10 (ish) casserole.  Lay half of your cabbage on the bottom.  cover with half of the white sauce, and half of the cheese.  Get how we are doing this?  Now, add the rest of the cabbage, rest of the white sauce and the rest....................oh the cheese!  

Here is the first layer.



Cover the top with the bread crumbs, salt and pepper again lightly and then drizzle with your melted butter.  You made need a wee bit more butter, ya know, for the sake of the breadcrumbs.  Bake in a 350 oven for 30 minutes. 

This is unlike anything I have eaten and it is SO good.  I mean seriously.....so different and so good.  So quick and easy.  You will be a rockstar for making a healthy food, UNhealthy!

This is not a sponsored blog but I have one reminder..."Take BEANO before and there will BEANO gas after", 

Your "like to cover all consequences of cabbage eating"chefwannabe

Quick and Easy Scalloped Potatoes

Hey guys!  It is VOTE day!  I hope you all exercised your right to vote!! 

 

In case you wondered, I have an Au gratin potato recipe already posted.  It is a cheesy, cheesy, cheesy recipe.  What is the difference between scalloped and Au gratin you ask?  Au gratin is with cheese!  Scalloped with a cream sauce!  I broke the rules and topped this pan of scalloped potatoes with a wee bit of cheese, because I like how it looks better!

I hesitate to get into how this recipe can be changed up.  I mean, you can use any cream soup you like, I would enjoy cream of celery but my husband doesn't groove on celery, so I use cream of mushroom.  You could use cheddar cheese soup and make it Au gratin.  You could do cream of chicken and add chunks of chicken for a one pan dish.  Remember the recipes I give you are mostly methods, sometimes not, but almost all of my recipes can be changed up and I try to always make sure to tell you if they shouldn't be changed up.  Sometimes they are just as they should be, sometimes there is room for adjustments according to taste.  This is one of those recipes.  Might I suggest always making it the way it is written first, so you know what it was supposed to taste like originally!?  We ate these with ham last night, and it was just awesome. 

This is the second time in 2 weeks I have made this dish because after I came up with the recipe, made it, and loved it, I never photographed it before it was eaten!  So I had to make it again, it was just horrible eating this deliciousness twice!  I have a little secret to keep this easy and quick in comparison to some recipes.  OK, maybe it is no secret, I partially cook my potatoes in the microwave first.  Whatever time they would take to become a baked potato, I do half.  I prefer the microwave to boiling because I like them to stay dry and not be wet.  I made these in a 9x13, but it made a pretty thin layer of potatoes. I like it that way, makes for crispy edges, but you could do them in say a 9x9 pan if you like.

That being said, let's get on to the important part, the recipe!

4 cups sliced, partially cooked potatoes  (if you error on making a few to many, just add them in anyway, and add an extra splash of milk)
1 can cream of mushroom soup
1 1/2 cups milk
1 1/2 tsp cornstarch
1/2 cup grated Parmesan cheese
1 tsp dried parsley
salt and pepper
1 tbsp seasoned salt of your choice (I used a no salt added seasoning)
1/2 cup grated cheddar cheese

Preheat your oven to 350 degrees.  Spray or butter the bottom and sides of your pan of choice.  Add in sliced potatoes and get them in an even layer,pepper them to taste, then add your seasoned salt.  If you use a NO SALT seasoning, remember to add some salt, potatoes are hard to salt enough so make sure you give them a generous sprinkle!  Now in a bowl mix together, soup, milk, cornstarch, parm cheese, parsley and salt and pepper to taste.  Make sure the cornstarch is dissolved and it is all combined.  Pour over the potatoes, top with grated cheddar cheese.  Bake for 45-60 minutes.  It just depends on how "done" your potatoes were when you started! 

Enjoy, especially with ham!

PS.  I left the skins on mine, feel free to peel them first!

Your "potatoes please" chefwannabe

Baked Ziti

I recently became painfully aware that not everyone knows what baked ziti is.   Things that make you go, hmmmmm...

My son and daughter in law wanted this at their little wedding.  The ladies making the food had no idea what it was.  I was shocked, and curious.  I understand food being regional but, it just seemed the whole world knew what ziti was.  Anyway, I won't mention how this last minute detail turned into me making 2 huge turkey roaster size pans 3 hours before their wedding!  Oh the things we do for our kids!  Good times, good times!

This is one of those dishes that can be changed up SO many different ways.  It seems every family has their own version, their own variation.  Some serve it meatless, and others do not.

The only thing I really vary on this recipe is the meat.  If I am in a huge hurry and have meatballs I have made in the freezer, I sometimes just put whole meatballs in it.  I have used Italian sausage as well.  Plain old hamburger just doesn't have enough flavor for me on this one.  What I normally use is diced sopressata and pepperoni.  You can use Genoa salami, or any Italian meat for this.  Just look for a "chub" or small roll of the meat, otherwise you have to buy it sliced thin which give it no bite in your dish. 

As for the cheese, I just go to the deli counter and ask for about a 1 inch chunk of provolone.  I always buy balls of mozzarella for my ziti, though I do use shredded on top if necessary.  NONE of the measurements accept sauce and pasta are set in stone.  If you like more cheese, use more, more meat, use more meat, less of either, use less!  I usually add hard boiled eggs into mine as well but this was serving more people who I knew wouldn't groove on boiled eggs in the ziti!

This is easy and you can make a pan as big as your house to feed a lot of people.  I serve it with a huge salad, bread and sometimes soup for a starter.  Regardless, many memories, laughs, and stories have been shared over a pan of this for Sunday supper!  I hope you make it and love it as much as we do!

You will need:

1 lb ziti pasta (any short pasta that is a tube shape will work)

4-5 cups of marinara

16 ozs. ricotta cheese

1 8oz mozzarella ball (diced)

1/2 lb provolone (diced or chunked)

2 cups shredded mozzarella

1 cup diced sopressata

1 cup diced pepperoni

4 hard boiled eggs, diced (optional)

Boil your pasta in a large pot of well salted water.  Pasta needs ALOT of room to cook!  Under cook your pasta but 1-2 minutes.  Drain and put back into the pot.  Add in ALL ingredients, cheeses (NOT shredded), meats, sauce and eggs if you are using them!  Mix to combine and pour into large baking pan sprayed with nonstick spray or greased with butter or oil.  Top with the 2 cups of shredded mozz and bake at 350 for 30-40 minutes. 

The smell of this in the oven is enough to even make your pets drool with anticipation.  It is so good and such a great food memory for me!  For the record these freezes fabulously!

Enjoy and let me know if you had no idea what ziti was before this.  It just never occurred to me that anyone wouldn't know. 

Your "Pasta is a Sunday Supper Tradition" Chefwannabe

Enchilada Casserole!

Finally!  I am so sorry it has been so long since you were served any new food!  It has been busy and as you know if you follow my fan page, I was at my parents all weekend.  What fun!  I got my behind back in the kitchen though and have a long time favorite to share.

I used to teach music at this little country school called Valleyside.  When I would get to work in the morning the school cook who was also a parent *LOVE YA LORRAINE* would already be there.  She had this rule that since there were less than 20 kids in the school that kind of, whoever got to work first got to pick what was for lunch.  I always picked Thanksgiving dinner.  One day when I walked in, she said, "I swear Smith, I am not making Thanksgiving dinner AGAIN" and then told me someone else had requested this recipe first.  I decided to keep an open mind, I mean who doesn't love Thanksgiving dinner once a week?

I eventually started making this for my family, ya know, when I got one.  Ha, like I went and purchased them.  Anyway, my son quickly deemed this his favorite meal.  I could tell by the way we would have to remind him to breath and slow down constantly when he ate it.  Or perhaps it was the half a pan that was gone before I even got to give myself any!  He came home from deployment last summer, and it was his first request!  

This casserole is amazing.  SO easy, but so good.  It pleases everyone and can be changed up by its toppings in so many ways!  Everyone can top it to meet their level of deliciousness!

Here is what you need to grab outta the freezer or at the store,
2 lbs ground beef
3 cans enchilada sauce OR my homemade enchilada sauce recipe HERE.
2 bags cheddar or Mexican mix cheese
10 sm-med soft shell flour tortillas
2 pkgs taco seasoning mix

Preheat oven to 350.  Mix raw hamburger and taco seasoning together and brown.  Drain hamburger.  Spray the bottom of a 9x13 pan with nonstick cooking spray and lay down 3 tortilla shells.  Two of them side by side and cut one in half and flip the straight sides to the outsides of the pan in the middle.  Or do it however you like!  If you do 3 layers you will end up with 2 shells for the very top which is fine!

Layer on ground beef, 3/4 of a can of enchilada sauce, cheese and then shells again.  Do this until your ingredients have run out.  End with 2 shells, the rest of the enchilada sauce and tons of cheese!  Like this.....

When you have completed all the steps, your enchilada casserole should look like this!!

Put in the oven for 25-30 minutes.  You are just melting cheese and letting everything heat through, so it is one bunch of gooey goodness!!

Here it is, finished.....

Here are some ways you could change this up.  

Add a layer of:

Rice

Refried Beans

Onions browned with hamburger

Toppings are the best part, so here is what I suggest and almost always serve as toppings!

Tomatoes

Salsa

Lettuce

Avocados or guacamole

Sour Cream

Jalapenos

This can be made in disposable pans and frozen for later use.  It can be made ahead and just reheated by the piece or the entire pan.  It truly pleases all, because it can be tailored by each person to their taste with the toppings!

Enjoy my friends!  

Your "spicy HOT" chefwannabe

Chris

Chicken w/Stuffing Casserole

Stuffing.  Not homemade stuffing, none of that stuff with oysters that my mom insists on making...but.  Stuffing straight from the box kids!  No meat, no apples, raisins, cranberries or other disgustingness.  No sausage or bacon either.  I only doctor it up with some sauteed carrots, celery and onions, sometimes.  I can taste it right now!
  

 

This recipe is a great use up, which is how it came to be.  I am trying to USE UP some stuff in the cupboards, and freezer and not let anything go to waste!  I had some chicken left from General Tso's chicken, and some herb stuffing mix leftover from only God knows when!  I needed to use up some veg in the fridge and I had some chicken stock in the freezer I wanted to use up.  I also am usually firmly against casseroles, however, I want to give some mom's and dad's recipes that are quick, and easy!  When the natives get hungry, we must deliver, quickly!

Here is what you will need:

4 cups of chicken (cooked and cubed)
1 1/4 cup chicken broth/stock
1/3 cup carrots chopped
1/4 cup celery chopped fine
1 can cream of chicken soup
1 can cream of mushroom soup
4 cups stuffing mix or 2 boxes of boxed stuffing
1/4 cup butter melted
1/4 tsp poultry seasoning
salt and pepper to taste
1/2 cup carrots, peas, green beans (optional)

Preheat oven to 375 degrees.  
In a medium pot, saute carrots and celery in 1 tbsp butter until soft. Pour in chicken, cream soups, salt and pepper.  Mix thoroughly.  Add optional veggies at this time. 

Pour into a sprayed or buttered casserole dish of adequate size for your mixture.  I used a 9x9 baking dish. 

In the same pot as you mixed your filling in,  pour in stuffing mix, chicken stock, poultry seasoning, salt and pepper.  Mix until stuffing mix is moist and top chicken mixture with it.  Even it out and drizzle melted butter all over the top.  This is for flavor and to make the stuffing get that great crunchy bite! Bake for 30-35 minutes.  

I hope you enjoy this easy, tasty little casserole!  Serve it with a salad and call it dinner!!  I did!

Your "stuffing is more than just stuffing" chefwannabe

Chris

My sister's Tuna Noodle Casserole

You know when you love something that someone else makes?  You try to make it but the reality is, it just never tastes the same.  It always tastes better when the original person makes it.  This is how I feel about my sister Karen's, Tuna Noodle Casserole!

I don't know what it is, I can do it exactly the same and it is made with cream soups.  How do you mess that up?   But mine, NEVER tastes like hers.  Hers turns out creamy and perfectly seasoned every single time.  Oh wait, did I mention she is my oldest sister?  She is oldest of 10, and I am the youngest!  Anyway, didn't want that fact to get by anyone.  Mwaahahaha

You may have seen this recipe a million times, but for those who haven't, if you like tuna, please try it.  It seems everyone has their own little tweaks and twists.  I have made it with a homemade cream sauce, blah blah blah, it just isn't tuna noodle casserole without the canned soups.  Sorry.  I don't know if it can ever turn out like hers.  I meant to get this up when Lent started but alas, with that long sickness it is just getting up now.  Make it tonight or next Friday or ANY night of the week!!

Here is what you will need:
1 pkg wide egg noodles (sometimes she uses the ones from the freezer section!)
2 cans of cream of mushroom soup
2 cans of tuna in water, DRAINED
1 soup can of milk
1 onion finely chopped
2 cups crushed up PLAIN potato chips
salt and pepper to taste

Cook noodles according to package directions.  In a saucepan, add in 1 tbsp of butter and chopped onions.  Cook until translucent.   Add in cream soups, milk and salt and pepper to taste and cook until warmed through.  Combine this mixture with your egg noodles and mix thoroughly.  Pour into buttered 9x13 baking dish, cover completely with the crushed potato chips and bake for 10-15 minutes.  Be careful not to bake to long or your casserole will be dry!

Thanks Karen for making sure to snap a photo and making this for me when I was getting over being so sick!!  Love ya!!

Karen, the sister.

I have actually even added some cheese to the sauce on occasion.  Just sayin...

Your "tuna noodle casserole ROCKS" chewannabe

Chris