Month: September 2011

Apricot-Lemon Chicken

Start with an apricot fruit spread to concoct a sauce that transforms simply prepared chicken breasts into this elegant dish.

1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/3 cup apricot spread (such as Polaner All Fruit)
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind

Combine first 3 ingredients in a small bowl; rub mixture over chicken.
Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

4 Servings

Zucchini Pie

1 cup biscuit mix

½ cup vegetable oil

½ cup grated Parmesan cheese

5 eggs

1 teaspoon basil

1 tablespoon black pepper

1 tablespoon crushed garlic

3 cups zucchini, thinly sliced

Preheat oven to 350º F.

Combine all ingredients in a large mixing bowl and mix well. Prepare an 8×10 baking dish with non stick spray. Pour ingredients from mixing bowl into prepared baking dish. Bake for 35 – 45 minutes, or until golden brown. Test with a tooth pick. When inserted in the middle of the pie it should come out clean when pie is done.

Serves: 6

Notes from the Paula Deen Test Kitchen: We found if you beat the 5 eggs first it will be easier to mix. We also added 1 teaspoon of salt. The pie rises and browns beautifully.

Casseroles Turkey

Turkey Leftovers Casserole

Post author By Sharon
Post date September 14, 2011
No Comments on Turkey Leftovers Casserole

1/2 lb mozzarella cheese (I think swiss would also be good)

2 cups elbow macaroni

1 tablespoon butter

1 teaspoon olive oil

1 lb mushroom, sliced thickly

1 small onion, thinly sliced

3 cloves garlic, minced

4 cups cooked cubed turkey

1/2 cup butter

1/2 cup all-purpose flour

3 cups homemade turkey broth (chicken or vegetarian can be substituted)

1 1/2 cups sour cream (NOT lowfat)

1/2 cup white wine

1 dash freshly grated nutmeg

1 dash salt

1 dash freshly grated black pepper

1 cup fresh breadcrumb

2 tablespoons melted butter

1/2 cup freshly grated parmesan cheese

First, grate mozzarella cheese; set aside.

Next, put on a large pot of salted water to boil; when boiling, cook elbow macaroni until almost tender; drain, then return to pot; set aside.

Meanwhile, preheat oven to 350ºF; spray a large casserole dish (I used a deep 13×9 pan) with nonstick spray like Pam and set aside.

In a large skillet over medium heat, melt the 1 tbsp of butter and add oil; saute mushrooms, onion and garlic until mushrooms are tender; drain off any liquid and add to cooked macaroni; stir. Add cooked turkey cubes to mushroom/pasta mixture; stir.

In a large pot, melt the 1/2 cup butter over medium heat and whisk in the flour; whisk constantly for about one minute or until butter and flour are well combined. Whisk in turkey stock, sour cream and wine. Note that lowfat or nonfat sour cream may not be able to stand up to the constant heat without breaking down; that is why fullfat sour cream is recommended.

Over medium heat, whisking constantly, cook mixture until sauce thickens up; add nutmeg, salt and pepper.

Add all but one cup of the sauce to the pasta mixture, and stir well. Set aside a good handful of the shredded mozzarella, then stir remaining mozzarella into pasta mixture. Fill prepared casserole dish with pasta mixture, then drizzle reserved cup of sauce over top, then sprinkle with reserved mozzarella cheese.

Combine fresh breadcrumbs and melted butter, then sprinkle over casserole, then top with the parmesan cheese. Bake in preheated oven for 30 minutes; casserole will be quite bubbly.

Serve with a green salad and the wine you used in the sauce.

Casseroles Turkey

Turkey-Broccoli Casserole

Post author By Sharon
Post date September 14, 2011
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1 (10 3/4-ounce) can cream of broccoli soup, undiluted

1/2 cup sour cream

1/4 cup milk

1/4 teaspoon poultry seasoning

1/4 teaspoon pepper

3 cups cubed cooked turkey or ham (about 3/4 pound)

1 (17-ounce) can whole kernel corn, drained

1 (10-ounce) package frozen broccoli flowerets, thawed

1 (4-ounce) jar sliced pimiento, drained

1 (8 1/2-ounce) package cornbread mix

2/3 cup milk

1 large egg

Stir together first 9 ingredients. Spread into a lightly greased 11- x 7-inch baking dish.

Stir together cornbread mix, 2/3 cup milk, and egg just until moistened. Pour over turkey mixture.

BAKE at 400° for 25 to 30 minutes. Makes 6 to 8 servings.

Casseroles

Sweet Potato Casserole

8 sweet potatoes, peeled and diced

1 egg

1/2 cup butter, divided – 1/4 c for topping

1/4 cup milk, (optional)

1/4 cup sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1/4 cup brown sugar

1/4 cup shredded coconut

1/4 cup pecan pieces

Boil potatoes until tender, drain. Mix potatoes, egg, 1/4 c butter, milk, vanilla, pumpkin pie spice and 1/4 cup sugar. Pour into 2 quart casserole. Mix remaining ingredients, crumble on top of the sweet potato mixture. Bake at 350 for 30 minutes.

8 Servings

Breakfast Casseroles Eggs

Southwest Breakfast Strata

Post author By Sharon
Post date September 14, 2011
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Canadian bacon, chili peppers and tomatoes are layered in this tasty make-ahead egg dish.

2 tablespoons canned diced green chili peppers

8 1/2-inch-thick slices French bread or other firm-texture bread

Nonstick cooking spray

1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)

1/8 teaspoon black pepper

2 plum tomatoes, thinly sliced

1-1/2 cups refrigerated or frozen egg product, thawed

1 tablespoon snipped fresh cilantro

2 slices Canadian-style bacon, cut into thin strips, or 1/2 cup chopped cooked ham

Lightly coat a 2-quart rectangular baking dish with cooking spray. Cover the bottom of the prepared baking dish with French bread slices, cutting to fit.

In a medium bowl, combine egg product, chili peppers, and black pepper. Pour egg mixture evenly over bread. Sprinkle with Canadian-style bacon or ham. Top with tomato slices and cheese. Cover and refrigerate at least 4 hours or overnight.

Bake, uncovered, in a 350 degree F oven about 25 minutes or until a knife inserted near center comes out clean. Before serving, sprinkle with cilantro. Makes 6 servings.

Casseroles Side Dishes

Sharon’s Broccoli Rice

2 cups water

1 cup rice

Cook rice 20 minutes.

1 bunch fresh broccoli, cut florets into small pieces and steam until tender.

1 can cream of mushroom soup (low-fat)

1 can cream of chicken soup (low-fat)

2 cups shredded cheddar cheese

Salt and Pepper to taste

a dash cayenne if adventurous

Mix the soups, one cup cheese and the seasonings well. Stir in the broccoli and if desired some cooked mushrooms (optional). Add the rice and if needed a little milk to make a creamy consistency. Place in buttered baking dish, top with cheese and bake at 350 for 20-30 minutes.

8 Servings

Casseroles Main Dish

Redneck Casserole

1 (28 ounce) can baked beans

6-8 hot dogs

4 cups tater tots

1 cup sharp cheddar cheese, shredded

Preheat oven to 450º.

Dump your can of baked beans (we use Bush’s Country Style) into a casserole dish. Set the dish aside.

Cut up your hotdogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce. Cover the bean and dog mixture with tatertots. We usually use a couple handfuls. Use as many as you’d like. Just make sure to cover the mixture completely.

Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese. Redneck Casserole is completely done when cheese is melted and you just can’t take it anymore — dig in! (You can mix pretty much anything with this dish. Sour cream, ketchup, mustard, hot sauce, etc.).

4 Servings

Casseroles Pasta Potatoes Vegetarian

Pierogi Casserole

3/4 lb noodles, cooked and drained (lasagna noodles or wide egg noodles)

3/4 cup butter

3 cups instant mashed potatoes, prepared

16 slices American cheese

2 large onions, minced

Cook noodles, drain.

Melt butter and saute the onions until tender, meanwhile cook mashed potatoes according to package.

Place half of the cooked noodles in the bottom of a 13×9 casserole dish.

Layer with 8 slices of cheese, all potatoes, the remaining noodles and top with remaining 8 slices of cheese.

Poke holes through the top layer of cheese; pour butter and onion mixture over top, making sure it seeps through the holes. Serve.

6 Servings

Beef Vegetables

Philly Cheesesteak Casserole

Post author By Sharon
Post date September 13, 2011
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12 ounces penne pasta, cooked al dente & drained

4-5 steak-umms steak, sliced into strips or 1/2 lb beef, cut for steak sandwiches (paper-thin)

3 onions, sliced thin

1/2 green pepper, sliced thin

6 mushrooms, sliced

2 slices American cheese

4 ounces extra-sharp cheddar cheese, shredded

1/3 cup beef broth (approx)

3-5 dashes oregano

1 pinch basil

steak sauce

ketchup

seasoned tomato sauce (your choice)

Saute steak, onions, peppers& mushrooms until steak is cooked and veggies are tender. Stir in pasta, beef broth, oregano& basil; top with cheese. Cover & continue cooking over low heat until cheese is melted. Stir gently to completely melt cheese into mixture.

Serve with steak sauce, ketchup or seasoned tomato sauce.

4 Servings