One Pan Dumpling Dinner

 

• 2 teaspoons minced fresh garlic

• 1 teaspoon minced fresh ginger

• 3 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 2 teaspoons toasted sesame oil

• 2 tablespoons red curry paste

• 1/2 cup full-fat coconut milk or cream

• 1/2 cup water

• 5 cups chopped bok choy

• 20 frozen chicken and vegetable or pork and vegetable dumplings

• 3 tablespoons chopped cilantro

• 1/4 cup thinly sliced green onion

• 2 teaspoons toasted sesame seeds

• chili crunch oil (optional)

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Stir together garlic, ginger, soy sauce, rice vinegar, sesame oil, curry paste, coconut milk, and water in a casserole dish until well combined. Add bok choy and toss lightly. Top with dumplings and cover casserole with foil.

3. Bake in the preheated oven until dumplings are heated through at the center, about 25 minutes. 

4. Divide dumplings and bok choy among serving plates and top with sauce from the pan. Top evenly with cilantro, green onions, sesame seeds, and drizzle with chili crunch oil. 

Swedish Meatballs Pasta Bake

Ingredients for the Meatballs (or 24 pre-made):

• 1 and 1/4 cups plain panko bread crumbs
• 4 tablespoons butter
• 2/3 cup yellow onion, finely chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon nutmeg
• 3 cloves of garlic, minced
• 2/3 cup milk
• 2 eggs
• 1 pound ground beef (I used 85/15.)
• 1 pound ground pork
• 3 tablespoons oil

Ingredients for the Pasta:

• 2 cups shell pasta

Ingredients for the Sauce:

• 6 tablespoons butter
• 1/4 cup plus 3 tablespoons all-purpose flour
• 4 cups beef broth (I used low sodium, equivalent to a 32 ounce box.)
• 1/2 cup water
• 1 tablespoon Worcestershire sauce * (See Note below.)
• 3 tablespoons fresh parsley, finely chopped
• 1/2 cup heavy cream
• 1 tablespoon salt * (See Note below.)
• 1/2 teaspoon black pepper

Directions for the Meatballs:

1. Add the panko bread crumbs to a large bowl and set aside.
2. In a skillet over medium heat, melt the butter.
3. Add the finely chopped onion, salt, pepper, allspice, and nutmeg and cook for about 5 minutes. Stir often.
4. Add the minced garlic and cook for another 2 minutes.
5. Turn the heat down to low/medium, and add the milk. Stir everything together and bring it to a simmer.
6. Once the onion mixture has come to a simmer, pour it from the pan into the bowl of panko bread crumbs and stir everything together. The mixture will be very thick. Set this bowl aside to cool.
7. In a separate extra large bowl, add the eggs and beat them.
8. Then add the ground beef, ground pork, and cooled onion mixture. Mix everything together. (It’s gross, but it’s easiest and quickest to do using your hands.)
9. Form about 30 balls and then chill them in the refrigerator for 30 minutes.
10. Once the meatballs are done chilling, in a large skillet over medium heat, heat up the oil.
11. Add the meatballs to the skillet in batches and cook them until they are browned on all sides, about 15 minutes. Batches made it so the pan wasn’t over crowded which made flipping them and seeing when they were done easier.
12. Transfer the meatballs to a dish and set them aside.

Directions for the Pasta:

1. Cook the pasta al dente according to the directions on the box, drain it and add it to a 9 x 13 oven safe baking dish.

Directions for the Sauce and Assembly:

1. Preheat the oven to 375 degrees F. (This is not part of the sauce steps but you’ll want the oven preheated by the time you are done with these steps.)
2. Place the meatballs into the baking dish, nestling them into the pasta.
3. In a large skillet on medium heat, melt the butter.
4. Add the flour, stirring constantly, for about 2 minutes.
5. Stir in the beef broth, water, Worcestershire, salt and pepper and bring it to a simmer. Stir often.
6. Reduce the heat to low/medium, and add the parsley and heavy cream. Stir everything together constantly and cook it until it thickens, about 10 minutes.
7. Carefully pour the sauce over the meatballs and pasta.
8. Bake the Swedish meatballs, pasta, and sauce in the preheated oven for 30 minutes.

Turkey Devonshire

BREAD - toasted, cut in half to fit baking dish  (I toast and let sit out to dry)

BACON - 1/2 slices fried, enough to put on each slice of bread

TURKEY or chicken pieces

STOUFFER's WELSH RAREBIT 2 pkg for one pan - defrosted and diluted with a little milk for easier spreading

Spray baking dish, bread, bacon, turkey and cover with cheese sauce.  

Bake 350 for approx. 30 minutes until hot.  

From the kitchen of Jan Segal.

Easy Hamburger Casserole

Ingredients

• 1 (1lb) box medium pasta shells
• 1lb ground beef
• 2 (10oz) cans tomato soup
• 2 cups shredded cheddar
• 1 cup shredded mozzarella
• 1/2 cup water
• 1 onion, diced
• garlil, salt & pepper to taste

Instructions

1. Cook and drain the pasta according to the package directions.

2. Meanwhile, preheat your oven to 375 degrees and grease and 9x13 baking dish.

3. In a large skillet, brown and chop the ground beef with garlic powder, salt and pepper (or any seasoning of your choice).

4. Add the cooked pasta, tomato soup, a half cup of water and HALF of the cheese to your skillet with the browned beef; stir and cook for 2-3 minutes over medium heat.

5. Pour the mixture into your greased dish and top with the remaining cheese.

6. Cover with foil and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes (I also like to turn the broiler on for the last 2-3 minutes to brown the cheese).

7. Serve immediately and store any leftovers in the fridge for up to 3 days.

No Peek Chicken & Rice

-5 boneless, skinless chicken breasts

-2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)

-1 can cream of celery soup, (10.25 oz each)

-1 can cream of mushroom soup, (10.25 oz each)

-1/4 tsp garlic powder

-1 1/4 can water, (soup can)

-1 box Lipton Onion Soup Mix, (2 packets)

Preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well.

Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.

Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!

Chicken Parmesan Casserole

• 4 boneless chicken breasts (about 2.5 pounds), cubed and fully cooked
• 1 to 1.5 jars of marinara sauce
• ½ cup shredded or grated Parmesan cheese
• 1 pound fresh mozzarella cheese, sliced as thin as possible
• 2 cups panko or whole wheat bread crumbs
• 3-4 tablespoons olive oil
• Fresh, chopped herbs (I use basil...about 1/4 cup or so) 
• salt and pepper, to taste

1. Preheat oven to 350 degrees.
2. Grease an 9X13 casserole dish with cooking spray.
3. Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered.
4. In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.
5. Sprinkle the seasoned breadcrumbs over the top.
6. Bake for about 45 minutes or until golden on top and bubbling on the sides.

Spinach Lasagna Rolls

15 lasagna noodles , cooked

1 (10 ounce) package frozen chopped spinach, thawed and completely drained

1 (15 ounce) container fat free ricotta cheese

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella

1 egg

1/2 teaspoon minced garlic

1/2 teaspoon dried Italian seasonings

salt and fresh pepper

(optional) 1 chicken breast, cooked and diced

32 oz tomato sauce (I used spaghetti sauce)

15 Tablespoons part skim mozzarella cheese , shredded

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, 1 cup mozzarella, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take heaping spoonful (about 1/4 cup) of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 15 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Baked Anelletti

Ragu’

-1 onion

-1 carrot

-celery

-parsley

-olive oil

-1/2 pound ground pork

-1/2 pound ground beef

-white wine

-tomato sauce

-Green peas

-Salt and pepper to taste

Cream Sauce

-3 tablespoons butter

-3 tablespoons flour

-3 cups milk

-1 pound anelletti

-Parmigiano Reggiano cheese

-Mozzarella

First of all prepare the ragù as follows.  Finely mince together the onion, carrot, celery and parsley.

Put the minced vegetables together with the meats in a large pot, add olive oil and  brown them. Raise the heat to high and add the wine. Let most evaporate off. Add the salt, pepper and tomato sauce.

Cook covered over very low heat for 30 minutes. Add the green peas you have boiled before,  and continue cooking another 15 minutes. Stop cooking when the sauce has thickened.

Meanwhile make the cream sauce.  If you find it ready, you do not need to prepare it.

Otherwise make it as follows.  Melt the butter in a medium size saucepan and stir in the flour to make a paste. Slowly add the milk and whisk until smooth. Add pepper and nutmeg.

Combine the ragù and cream sauce and set aside. Keep 1 cup separate to spoon on top of the casserole.

Cook the anelletti until very “al dente”, about 7 minutes.  Do not over cook as they will cook in the oven again.  Drain and combine the anelletti with the ragù and cream sauce mixture.  Add some pieces of mozzarella cheese and some parmesan cheese. Transfer to the casserole dish and spread the remaining sauce on top.  Add on top some pieces of mozzarella cheese.  Bake in a preheated 350°F oven until the top is nicely browned, about 30 minutes.

Good appetite!

From the kitchen of Teresa Ferreri.

Baked Ravioli Casserole

-1 Bag of frozen ravioli
-1 jar of marinara sauce
-2 cups of mozzarella cheese



Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.  Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.  Cover with aluminum foil and bake 20-30 minutes. Remove foil; bake uncovered 10 to 15 minutes longer or until bubbly and hot in center. Let stand 10 minutes before serving.

Baked Mac and Cheese

-2 cups dry macaroni

-2 tsp. salt

-1 can evaporated milk

-2 large eggs, beaten

-3 cups cheddar cheese shredded

-½ stick butter

-½ tsp. salt

Preheat oven to 350 degrees. Grease 9 x 13 baking dish.  Cook macaroni w/ 2 tsp. salt until dente, drain, set aside.  In large bowl, beat eggs and whisk in milk until blended.  Add 2 cups of cheese, ½ tsp. salt and melted butter.  Add cooked macaroni.  Pour into baking dish, sprinkle with remaining cheese.  Bake at 350 degrees for 20-30 minutes.

From the kitchen of Mary Stoup.

Macaroni & Cheese

 

Here's my go to mac and cheese recipe...adapted from a Martha Stewart recipe. 

You can easily divide this recipe in half.  Use a 1 1/2-quart casserole dish (9X9) if you do.

-6 pieces bread cut in cubes (I use 3 sleeves crushed Ritz crackers for the topping instead)
-8 tablespoons (1 stick) unsalted butter, plus more for dish
-5 1/2 cups milk
-1/2 cup all-purpose flour
-2 teaspoons kosher salt
-1/4 teaspoon freshly grated nutmeg
-1/4 teaspoon freshly ground black pepper
-1/4 teaspoon cayenne pepper
-4 1/2 cups (about 18 ounces) grated sharp white cheddar
-2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
-1 pound elbow macaroni
-12 sliced of bacon, cooked crisply and chopped (my addition)

 Heat the oven to 375 degrees. Butter a 3-quart casserole dish (9X13); set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. **As mentioned about, I used crushed Ritz crackers instead of bread for the breadcrumbs.  Combine Ritz crackers with the butter and set aside.

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. **I typically use pecorino Romano since it's half the price of Gruyere.  Set cheese sauce aside.

Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs or cracker crumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Chicken Tetrazzini

Thank you Martha Stewart for our favorite tetrazzini recipe.  This recipe makes two 9X13 casseroles.  When I make this, I pop the second in the freezer for another meal later in the month.  It freezes very well.

-Coarse salt and ground pepper

- 6 tablespoons butter

- 1 pound white mushrooms, trimmed and sliced 1/4 inch thick

- 1/2 cup all-purpose flour

- 3 cups milk

- 1 can (14.5 ounces) reduced-sodium chicken broth

- 3/4 cup dry white wine

- 3 cups grated Parmesan cheese

- 1/2 teaspoon dried thyme leaves

- 1 pound linguine, broken in half

- 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)

- 1 package (10 ounces) frozen peas, thawed and drained

Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.

Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

Recipe from MarthaStewart.com.

White Chicken and Artichoke Lasagna

I tried another pinterest find last night from Tasty Tidbits. It sounded so good that I went ahead and doubled it and made an additional lasagna to freeze.  It turned out great and is being added to the dinner rotation.  The recipe below is for a single lasagna.

-2 cups shredded cooked chicken breasts (I diced 6 chicken tenderloions and sauteed in olive oil)
-1 can (14 oz.) artichoke hearts, drained, chopped
-1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
-1/2 cup KRAFT Grated Parmesan Cheese
-1/2 cup chopped drained oil-packed sun-dried tomatoes
-2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
-1 cup milk
-1/2 tsp. garlic powder
-1/4 cup tightly packed fresh basil, chopped, divided
-12 lasagna noodles, cooked

Heat oven to 350°F.  Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.

Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Original recipe from tasteofhome.com

Tuna Casserole

I know some people don't care for tuna casserole, but we love it.  My family devours it when I make it and leftovers don't last long in our home. I've recently been asked for my recipe by a couple different peeps so thought I'd post it on the blog.  This is a recipe that I usually just eyeball and I throw things in as I go along making it a little different every time.  However, last time I made it, I jotted down the general measurements.  This recipe reminds me of my childhood.  We ate a lot of tuna casserole growing up!

-6 ounces egg noodles, cooked, rinsed and drained (about half a bag)
-1/2-3/4 cup chopped celery
-1/2 cup chopped onion
-1 stick margarine, divided
-8 ounces sliced fresh mushrooms or one can of mushrooms, drained
-12 ounce can solid white albacore tuna (or canned chicken works too)
-1 can mushroom soup
-1-1 1/2 cup milk
-2 cups shredded cheese (co jack or cheddar works best)
-1-1/12 sleeves of Ritz crackers, crushed (about 35-50 crackers)
-salt and pepper

Saute celery, onion and mushrooms in a 1/2 stick of margarine until tender.  Meanwhile, combine noodles, tuna, soup, milk, and cheese together.  I add in enough milk to make the consistency a little soupy.  Add in onions, celery and mushrooms along with melted margarine.  Gently mix and then smooth into a casserole dish.  Melt the second 1/2 stick of margarine and combine with the crushed Ritz crackers.  Layer the cracker crumbs over the noodle mixture.  Bake (uncovered) for 20-30 minutes at 375 degrees or until it starts to bubble.
*A bag of frozen mixed veggies cooks up great in here as well!  Just stir them into with your noodle mixture.

Carolyn's Easy Shepherd's Pie

I usually like my Shepherd's Pie made with peas, but this one is super tasty (and easy). I couldn't stop with one helping.  I love to double this and make a second "pie" to freeze.
-1 pound of ground beef or turkey
-1 packet of meat loaf seasoning (I used McCormick's)
-1 small onion, chopped
-1 clove of garlic, chopped
-1/2 teaspoon salt
-1 can of diced tomatoes
-1 can cream of mushroom soup
-2 cans of green beans, well-drained
-2 pounds of potatoes, peeled and cubed
-2 tablespoons butter or margarine
-2 tablespoons cream cheese or 1/3 cup sour cream (I used sour cream - isn't everything better with sour cream?)
-2/3 cup warmed milk (more or less as needed)
-Chopped chives (optional)
-2 cups shredded cheese (I used co-jack)

Brown the ground beef in a large skillet and drain fat. Add in meat loaf seasoning, onion, garlic and salt. Simmer for 15 minutes. Stir in tomatoes and soup. Simmer 15 minutes longer. Pour this mixture into a greased 9X13 inch baking dish. Cover the meat mixture with the drained green beans.

Meanwhile, boil potatoes until fork tender (usually about 10 minutes). Drain well. While hot, mix (I use an electric mixer or an old fashioned potato smasher depending on my mood!) the potatoes with the butter, cream cheese or sour cream, chopped chives, and salt and pepper to taste. Add about 2/3 cup of warm milk (more or less as needed) and mix until you get a spreadable consistency. Spread the mashed potatoes over the green bean layer. Dish may be covered and refrigerated overnight at this point if wanted.

Bake, uncovered, at 350 degrees for about 30 minutes (longer if it has been refrigerated) until heated through. Remove from oven and cover with 2 cups of shredded cheese. Return to oven just until cheese is melted (5 minutes) and serve hot. 

From the kitchen of Carolyn Hill.

French Toast Casserole

I haven't tried this one yet, but it sounds so yummy for a brunch.

-1 large loaf of French bread (not sliced)
-1, 8 ounce pkg. cream cheese
-12 eggs
-1 3/4 cups half and half
-1/4 cup maple syrup
-6 T melted butter
-Cinnamon
-Powdered sugar

Cut bread into cubes. Layer half of the cubes in a 9"X13" pan. Cut cream cheese into small cubes and scatter over bread. Sprinkle with cinnamon. Cover with remaining bread. Wisk together eggs, half and half, syrup, and butter and pour evenly over bread. Press down to soak up egg mixture. Sprinkle with more cinnamon. Bake uncovered at 350 degrees for 45-50 minutes. Sprinkle with powdered sugar and serve with hot strawberry sauce.

Strawberry Sauce
-2 cups strawberry preserves
-2 cups strawberries (fresh or frozen)
-Heat in saucepan (do not boil)

From the kitchen of Sabrina Chango

Artery Clogging Potato Casserole

This recipe is by no means waistline friendly. However, it is still one of our favorites (especially Scott's). Scott will eat this stuff for breakfast, lunch, and dinner for the next couple days until it's gone! I had to make it for his birthday dinner today. This casserole is the perfect mate to the grilled flank steak that I posted a recipe for way back on 9 July 06. It seems we never make one without the other.

-2 lbs. frozen cubed hash brown potatoes, thawed
-1 stick margarine, melted (for casserole)
-1 can cream of mushroom soup
-2 cups shredded cheddar cheese
-1 pint sour cream
-1 small onion, chopped
-Salt and pepper to taste
-2 cups crushed cornflakes
-1 stick margarine, melted (for topping)

Preheat oven to 350 degrees. Combine all ingredients (except cornflakes and last stick of margarine) and mix well. Pour into a greased 9"X13" pan. Mix crushed cornflakes with melted margarine and then spread on top of the potato mixture. Bake at 350 degrees for 60 minutes (30 minutes covered with foil and then 30 minutes uncovered) or until hot. Enjoy!

Sweet Potato Casserole

Potatoes:

• 2 1/4 pounds sweet potatoes, peeled and chopped
• 1 cup half-and-half
• 3/4 cup packed brown sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 large eggs

Topping:

• 1 1/2 cups miniature marshmallows
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 2 tablespoons chilled butter, cut into small pieces
• 1/2 cup chopped pecans, toasted

To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.

To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.

From the kitchen of Dori Spaulding.