Sausage with Green Beans and Potato Casserole

 Good, quick dinner. John makes it!

4 TBSP oil - divided

14 ounce Polska Kielbasa (or smoked sausage) - sliced

1 1/2 pounds petit gold potatoes, washed and cut in half

1 pound fresh green beans, washed, trimmed, cut in half

1/2 cup onion, sliced

4 cloves garlic, sliced

1 tsp Creole (Cajun)  seasoning.

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1/4 tsp salt

Pre-heat oven to 400 degrees

Spray 9x13 pan with cooking spray

Sautee sliced sausage in heated pan with 2 TPSP oil until browned.

In large mixing bowl, toss potatoes, green beans, onion, and garlic with 2 TBSP oil until coated.

In small mixing bowl, combine the dry spice ingredients and mix. Sprinkle the mix evenly over the veggies, tossing and mixing to coat evenly.

Pour veggies and then the sausage into the cooking pan and combine them. Cover with aluminum foil and bake in preheated oven for 40-45 minutes, until potatoes are tender when pierced with fork.

EAT

Lasagna a'la Martin

One day I wanted to make lasagna, but not my old stand by recipe, so I called our son. Of course he had a delicious one!  PS, if you can find the Meuller's brand of no-boil lasagna noodles, use those!

Heat oven to 375.

15 ounce ricotta cheese

2-1/2 ounce (1-1/4 cups) grated parmesan cheese

1/2 cup minced fresh basil

1 large egg, beaten

1/2 tsp. pepper

1 tsp. Salt

Mix together the ricotta, 1 cup of the Parmesan, basil, salt, pepper and egg.

6 cups tomato sauce (see recipe below. This is what gives the lasagna the fresh, new taste)

1 pkg. no boil lasagna noodles

1 pound whole milk soft style mozzarella, shredded (4 cups)

TOMATO SAUCE

2 TBSP olive oil

1 onion - minced

6 cloves garlic - minced

1  28 ounce can crushed tomatoes

1  28 ounce can diced tomatoes

1/4 tsp. dried oregano

1/8 tsp red pepper flakes 

Sautee onion in hot oil over medium heat until softened (about 5 minutes).

Add garlic and cook 1 minute more.

Add tomatoes and other spices. 

Simmer about 15 minutes, until the sauce is slightly thickened.

ASSEMBLY

Spread 1/2 cup tomato sauce on bottom of 9x13 pan

Place 3 noodles on top (here is where you may need more noodles, depending on size of them. The entire layer does not need to be completely covered with noodles. but you don't want to skimp, either.)

Drop 2 or 3 TBSP of ricotta down each noodle, spreading it to make even layer.

Sprinkle evenly with 1 cup mozzarella.

spread 1 1/4 cups of the sauce evenly over the cheese.

Repeat with noodles, ricotta, mozzarella, and sauce 2 more times.

For the last layer, put noodles on top of the sauce, put the last of the sauce on top. Sprinkle with with remaining 1 cup mozzarella and 1/4 cup parmesan.

Spray a large sheet of aluminum foil with cooking spray. Cover the lasagna and bake 15 minutes.

Remove foil and bake until the cheese is browned and sauce is bubbling (about 25-30 minutes).

Let cool 10 minutes before serving.

(unbaked, assembled lasagna can be kept in refrigerator up to 24 hours. Let lasagna sit at room temperature for 1 hour before baking normally.)

* I fiddled with this recipe by adding:

1 cup cottage cheese to the ricotta

3 links hot Italian sausage cooked crumbled like hamburger added to the sauce

an extra 1/4 pound of mozzarella, and i used conventional, harder mozzarella.

Tommy's Chicken

 This easy, but delicious recipe was created by my dear brother-in-law, and BOY is it tasty!

Oven 400 degrees

8 chicken legs, or bone in thighs, or a mix of both.

2 large sweet potatoes - 1 inch dice

2 large russet potatoes - 1 inch dice

1 large onion, chopped

2 cans original Rotel (use mild if you don't like spicy, or Mexican flavor if you can find it.)

SPICES

Cajun Seasoning ( we use Tony Chachere's) or Tajin' if you'd prefer.

kosher salt

rough ground pepper

garlic powder

lime juice

pour enough cooking oil ( we like avacado) in the bottom of a large casserole dish (at least 9x13)

enough so that you can coat the raw chicken pieces in it.

Sprinkle the dry seasonings liberally on the oil coated chicken. 

If using thighs, place skin side down.

Bake at 400 degrees for 40 minutes.

Remove chicken from casserole dish and pour in the veggies. Stir them up a bit to distribute the spicy juices on them.

Replace chicken on top of veggies, turning the browned side up.

Pour over 2 cans of Rotel.

Squeeze about 1 lime over the Rotel (optional, but we like it.)

Return to oven and cook about 45 to 50 minutes, until the vegies are soft and the meat is tender.

Stuffed Peppers

 Always a favorite at our house, but I don’t use green peppers, usually red or orange.

4 large bell peppers ( I cut mine in half lengthwise)

1 pound lean ground beef

1/2 cup white rice

1 medium onion, chopped

1 - 1 pound can of diced tomatoes

1 cup tomato sauce

2 cups grated cheddar cheese

2 Tbsp. Worcestershire sauce

Salt and pepper to taste.

Clean peppers and cook for 5 minutes in boiling water to soften.  Remove and sprinkle liberally with salt.

Cook the 1/2 cup rice according to package.

Fry ground beef with onion until browned, add tomatoes, tomato sauce and worcestershire sauce. Mix in rice and cheddar cheese into mixture.

Place salted peppers in greased large casserole dish and fill with meat mixture. If there is any extra, it can just be placed with the peppers and cooked along with them.

Bake at 350 degrees for 1/2 hour.  Yummy.

Shepherd’s Pie

Delectable comfort food...

2 lbs. lean ground beef

2 Tbsp. Flour

1 large onion, diced

2 ribs celery, diced

4 carrots, diced

1 bottle Guinness Stout

2 TBSP. Worcestershire sauce

1 cup beef broth

1 tsp. Thyme, dried

1 tsp. Rosemary, dried

1 tsp. Garlic powder

2 TBSP. tomato paste.

1 cup frozen peas

4 lbs. russet potatoes, peeled and cut in 1 inch dice

1/4 cup butter

Milk

2 cups grated cheddar cheese

Boil potatoes in salted water until tender.  Drain well and beat with electric mixer.  Add butter and beat again.  Slowly pour in enough milk while beating to turn potatoes light and fluffy.  Set aside.

Put Guinness in a saucepan and simmer until in has reduced by half.  Add broth, all seasonings, and tomato paste.

Sauté onion, celery, and carrots in a bit of olive oil until softened.  Remove from pan and fry ground beef until browned.chopping up well. Sprinkle flour over meat and stir.  Stir in sautéed vegetables.

Pour in sauce mixture and mix well.

You can either pour meat mixture in a large casserole or just leave it in the skillet.  Place mashed potatoes over the meat mixture and spread around to cover the top.

Bake in 350 degree oven for 20 minutes.  Sprinkle cheese over the top and bake another 15 to 20 minutes.

Eat up!

Smothered Chicken Burrito Casserole

These are super yummy, but if you don't like things spicy, you can change the cheese to plain Monterey Jack.

4 boneless, skinless chicken breasts

12 small flour tortillas (I used Mission artisan corn & whole wheat blend)

I can green enchilada sauce (I used Hatch)
1 can diced green chiles
1/2 cup chopped cilantro
1/2 tsp. cumin
3/4 cup sour cream
12 ounces pepper jack cheese - shredded

Simmer chicken breasts in water until cooked through.  Let cool a bit and shred the meat with two forks.
In large bowl, mix together 1/2 cup of the enchilada sauce, the green chiles, cilantro, cumin, and sour cream.  Add chicken and 1/3 of the shredded cheese.  Mix together and fill the 12 tortillas with the meat mixture, rolling enchilada style.  Place the tortilla rolls seam side down in a greased 9x13 pan (I used a glass Pyrex one, it fit 2 rows of 6 perfectly).  Pour the rest of the enchilada sauce over the tortilla rolls and bake for 30 minutes in a 350 degree oven.  Sprinkle the rest of the cheese on top of the casserole and bake 5minutes longer.  ENJOY!

Crustless Quiche

This recipe is so versatile, you can let your imagination run wild with ingredients.  This is the original version,  but I have made it MANY different ways.


10 eggs -- beaten
1 pint cottage cheese
8 ounces swiss cheese -- shredded
8 ounces monterey jack cheese -- shredded
1/2 cup flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons french herb blend
6 artichoke hearts -- chopped
8 ounces mushrooms -- sliced
1 bunch green onions -- sliced
1/4 cup butter
2 roma tomato -- sliced thin

Saute sliced mushrooms, onions & artichoke hearts in the butter. Beat the eggs well, add flour, salt, baking powder and herbs. Mix in shredded cheese and sauted vegetables. Pour into greased 9 X 13 inch pan. Lay tomato slices on top. Bake at 350 for 50 minutes.

Creamy Squash Casserole

When you are asked to bring a vegetable to a potluck, this one will get rave reviews.  (Easy, too.)

1 1/2 pounds summer squash -- sliced
2 onions -- chopped fine
1 can cream of celery soup
8 ounces sour cream
4 ounces pimientos -- chopped,canned
8 ounces waterchestnuts, canned -- drained
6 tablespoons margarine
2 cups herb-seasoned stuffing cubes

Place squash in large pan and cover with water. Add 1 teaspoon salt and bring to boil over high heat. Cover, reduce heat to low and simmer 4 minutes. Drain. Mix soup, sour cream, onions, pimentos, and water chestnuts together. Add squash and mix. In skillet melt butter &add croutons. Set aside one cup stuffing and place rest on bottom of 2 quart cassarole dish. Put squash mixture over & sprinkle reserved stuffed around edges. Bake at 350 degrees for 30 minutes.

Chili Egg Puff

10 eggs -- beaten
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pint cottage cheese, 2% fat
1 pound monterey jack cheese -- shredded
8 ounces green chiles -- canned

Grease 9x13" pan. Mix all ingredients and pour into pan. Bake at 350 degrees for 40-50 minutes.

Chicken and Sour Cream Enchiladas

This is another one of those great LDS recipes.  I actually don't roll the tortillas, but use them like lasagna noodles to layer with the chicken mixture.


6 cups cooked chicken
2 cans cream of chicken soup
1 pint sour cream
12 corn tortillas
1 cup green picante sauce
2 cups colby cheese -- shredded

Mix one can soup with the picante sauce and mix with the chicken. Roll up chicken inside tortillas. Mix together sour cream and soup and spread over enchiladas. Top with cheese and bake at 350 degrees for 45 minutes.

Carrot Pudding (casserole)

Okay, I know the name is weird, but this recipe is from the 1918 and it has been on every Thanksgiving table in our family since then.  I LOVE IT and think of my Grandma every time I take a taste...

1 pound carrots
12 saltine crackers -- crumbled
1 small onion -- minced
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
6 ounces Velveeta cheese

Peel carrots and cut into thick slices. Boil until soft, then mash. Mix mashed carrots with the saltines, onion, melted butter, salt and pepper. Spray casserole dish with non-stick spray and layer in 1/2 the carrots, 1/2 the cheese cut into slices, remaining carrots and cheese. Bake uncovered for 30 minutes at 350 degrees.
You can saute the onion in the butter, but it isn't necessary.

Broccoli Rice Casserole

I know the ingredients are yicky, but when my kids were tiny, it's the only way I could get them to eat broccoli.  I gradually omitted the rice and upped the broccoli content...all trickery is accepted when getting a bratty kid to eat!

1 tablespoon butter
1 small onion -- minced
10 ounces frozen chopped broccoli -- thawed
1/2 cup Cheez Whiz
1 can cream of mushroom soup
1 cup cooked rice

Saute onion in butter. Add other ingredients and cook in greased dish 30 minutes at 350 degrees.

Breakfast Casserole

1 1/2 pounds sausage meat -- cooked and drained
9 large eggs -- beaten slightly
3 cups milk
1 teaspoon salt
1 1/2 teaspoons dry mustard
3 slices bread -- diced
1 1/2 cups grated cheddar cheese

Stir together all ingredients and pour into a greased 9x13" casserole. Bake at 350 degrees uncovered for one hour.
Also good if you add sauteed onion and mushrooms.