Chicken and Vegetable Casserole
Chicken and Vegetable Casserole
Yields 4 servings
1 pound egg noodles
Salt
2 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, chopped into bite-size pieces
2 cups shredded or grated carrots
1 large onion, chopped
2 ribs celery, chopped
3 cloves garlic, finely grated or chopped
1 fresh or dry bay leaf
Freshly ground black pepper
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
2 cups chicken stock
2 cups milk
1 10-ounce box frozen peas
20 leaves basil, roughly chopped or torn
1/4 cup flat-leaf parsley leaves, roughly chopped
1 cup plain bread crumbs
1/2 cup shredded Italian 3-cheese mix
Preheat oven 375°F. Bring a large pot of water to a boil over high heat to cook the egg noodles. Once boiling, add some salt and the noodles and cook until al dente according to package directions. Drain thoroughly. While the water is coming up to a boil for the egg noodles, preheat a large skillet over medium-high heat and drizzle the pan with two turns of the pan with EVOO, about 2 tablespoons. Add the chicken pieces and brown on both side for about 4-5 minutes and remove to a plate.
To the same large skillet over medium-high heat, add the carrots, onions, celery, garlic and bay leaf, season with some salt and pepper and cook, stirring every now and then for 3-4 minutes, until the veggies start to get tender. Scoot the veggies to the sides of the skillet and add the butter to the center of the skillet. Once the butter melts, add the flour, stir to combine and cook about 1 minute. Add the white wine, chicken stock and milk and whisk together. Stir in the veggies, bring up to a bubble and simmer for 3-4 minutes until thick. Remove the bay leaf and then add the peas, reserved chicken pieces, basil, parsley and drained noodles, and toss to combine.
Transfer everything to a baking dish. In a bowl, mix together the bread crumbs and shredded Italian 3 cheese mix, sprinkle over the casserole and transfer to the oven. Bake for 15 minutes, until the top is brown. Serve with a simple green salad alongside.
Baked Potato Casserole
Baked Potato Casserole
Potatoes, sliced
Small chunks of butter
1 1/2 cup heavy cream
Layer potatoes in casserole dish with chunks of butter in between. Pour heavy cream over entire casserole. Bake at 350 degrees for 1 hour. May add optional shredded cheese.
Crockpot Western Omelet Casserole
Crockpot Western Omelet Casserole
Serves 12
1 bag (32 oz.) frozen hash brown potatoes
1 pound of bacon diced, cooked and drained or 1 pound cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 cups shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk, salt, and pepper together. Pour over the crockpot mixture, cover and turn on low. Cook for 10-12 hours.
Chicken and Olive Casserole
Chicken and Olive Casserole
Makes 1 casserole
4 boneless chicken breasts; cubed in 1" chunks
1/2 cup sliced black olives
1/2 cup sliced green olives
1/4 cup olive oil
1 onion; diced
2 large cloves of garlic; minced
2 Tablespoons soy sauce
2 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
2 cups shredded cheddar cheese
Salt and pepper to taste
Saute chicken, onion and garlic in olive oil for about 5 minutes. Remove from heat. Add soy, olives, herbs, salt, and pepper into the chicken/onion mix. Mix thoughly. Transfer to a 9×11 baking dish. Top with the cheddar cheese. Cover with foil and bake at 350 for 20 minutes. Remove the foil. Cook for an additional 10 minutes. Then serve.
Chicken Enchilada Casserole (Crock pot)
Chicken Enchilada Casserole (Crock pot)
3-4 lbs of cooked shredded chicken
1 medium onion finally chopped
1 Tablespoon of oil
1 can of cream of mushroom
1 can of cream of chicken
1 cup of sour cream
10 oz can or jar of any enchilada sauce
4.5 can diced chilies
20 tortillas
3 cups of shredded cheese – cheddar, Mexican mix, monterey jack
Sauté onion until translucent. Stir in soups, sour cream, enchilada sauce and chilies until warm. Tear tortillas into bite size pieces. Layer half of sauce, chicken, tortillas and cheese in slow cooker, alternating layers. Repeat – ending with cheese and sauce. Cover and heat 5-6 hours at Low or 2-3 hours High.
Sante Fe Chicken Casserole
Sante Fe Chicken Casserole
Makes 2 casseroles
Good to prepare beforehand and then cook.
1 onion chopped
6 cloves minced garlic
2 tablespoons olive oil
18 oz cooked, diced chicken (3 cups)
4 cans of black beans – rinsed
2 (24oz) thick, chunky, mild salsa
2 cups taco sauce
16 tortillas
2 cups low-fat sour cream
4 cup of shredded monterey jack and cheddar cheese
Cook onion and garlic in olive oil until tender. Stir in chicken, black beans and salsa. In 2 qt dish, pour taco sauce. Lay four tortillas over the sauce, overlapping as needed. Top with half of chicken mixture. Spoon half of sour cream in small dollops. Sprinkle with half the cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil and freeze. Thaw. Bake covered at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 more minutes until cheese is melted.
Roast Monkfish with Casserole of Mushrooms, Snow Peas, and Asparagus
Roast Monkfish with Casserole of Mushrooms, Snow Peas, and Asparagus
Recipe courtesy of Eric Ripert
Serves 4
2 tablespoons corn oil
4 eight-ounce pieces monkfish tail (about 2 pounds), cleaned
2 tablespoons unsalted butter
2 tablespoons double-smoked bacon, julienned
4 cups white mushrooms, cut into quarters
1 tablespoon finely chopped garlic
4 tablespoons finely chopped shallots
4 tablespoons chicken stock
16 pencil asparagus tips, blanched
1 cup snow peas, blanched
1 tablespoon finely chopped fresh flat-leaf parsley
Fine sea salt and freshly ground black pepper
Preheat oven to 450 degrees;. Divide corn oil between two 10-inch nonstick ovenproof skillets. Over high heat, heat oil until just smoking. Place two pieces of monkfish in each skillet, and sauté until fish is browned on the bottom, about 5 minutes. Turn the fish, and transfer the skillets to the preheated oven. Bake for about 8 minutes, or until a cake tester can be easily inserted into the fish or when left in the fillet for 5 seconds, the cake tester is warm to your lip.
In a large enameled pot over medium heat, add butter, bacon, and mushrooms. Cover, and cook about 4 minutes. Add garlic, shallots, and chicken stock. Reduce heat to low, and cook, covered, about 5 minutes, being careful not to let the liquid evaporate.
Add asparagus, snow peas, and parsley. Sauté until just heated through. Season with salt and pepper. Remove from heat, and divide among four plates. Transfer the monkfish from the oven to a cutting board, and slice the pieces into 1/4-inch-thick slices; fan over vegetables. Serve immediately.
Lasagna Casserole
Lasagna Casserole
Yields 6 servings
1 pound campanelle (curly-shaped pasta)
Salt
3 tablespoons extra-virgin olive oil
1 pound ground beef, pork and veal mix
1 carrot, grated
1 onion, finely chopped
4 cloves garlic, grated
Black pepper
1 28-ounce can Italian plum tomatoes
1 cup chicken stock
1/2 cup basil leaves, shredded or torn
A handful of flat-leaf parsley, coarsely chopped
2 cups ricotta cheese
1/2 cup Parmigiano Reggiano cheese
Preheat oven to 400°F. Heat a pot of water to boil for the pasta. Once at a boil, salt liberally and add pasta. Cook just shy of al dente leaving a good bite to it, about 6-7 minutes. While water comes to a boil, heat olive oil, 3 turns of the pan, over medium-high heat. Add the meat and lightly brown it for 3-4 minutes, breaking it up into small bits with the back of a wooden spoon. Add carrot, onions and garlic, season with salt and pepper, and cook until veggies soften, 5-6 minutes. Break up the tomatoes with a wooden spoon in a colander over a bowl to crush them up. Add them to beef and vegetables. Add stock, bring up to a bubble and simmer for 15 minutes. Fold in basil and parsley.
Cook and drain pasta, and return it to the pot. Add the ricotta cheese and the sauce, and toss to coat. Transfer pasta to a casserole dish and top with Parmigiano Reggiano cheese. Bake 15 minutes or so, until top crusts up a bit.
Macaroni and Cheese Casserole
Macaroni and Cheese Casserole
Yields 4-6 servings
1 pound corkscrew-shaped pasta
Salt
1/2 pound center-cut bacon, chopped into 1-inch pieces
2 tablespoons extra-virgin olive oil, divided
1 medium onion, finely chopped
2 tablespoons all-purpose flour
1/2 cup chicken broth
2 cups milk
2 cups sharp, yellow cheddar cheese, shredded and divided
2 cups jalapeño jack cheese, shredded and divided
1 rounded tablespoon spicy mustard
1 red bell pepper, chopped
2 medium zucchini, sliced into half moons
1 box frozen peas
Pepper
Bring a large pot of water to boil for the pasta. Once boiling, add some salt and undercook the pasta, about 7 minutes until just under al dente. Preheat broiler and set rack 12 inches from heat.
While the pasta cooks, heat a large, deep, nonstick skillet over medium-high heat.
Add the chopped bacon and cook till golden and crispy. Remove with a slotted spoon to a paper towel-lined plate and reserve. Add another tablespoon olive oil to the skillet, 1 turn of the pan,. Add onions and cook till soft, 4-5 minutes. Add flour and cook another minute or two before adding the chicken broth — it should look real pasty and thick. Whisk in milk and bring to a bubble, season with salt and pepper, and stir in the mustard. Lower heat and add 1 1/2 cups of each cheese. Stir to melt, 1 minute. Adjust seasoning with mustard, salt and pepper, to your taste.
Drain pasta well. Combine pasta and veggies with the cheese sauce, stir in chopped parsley, then pour into large casserole and top with remaining cheese. Transfer to broiler to melt and brown cheese, about 2 minutes, and serve.
Breakfast Chili Hash
Breakfast Chili Hash
Yields 4 servings
2 tablespoons extra-virgin olive oil
2 large baking potatoes, poked with a fork then cooked in the microwave for 6-8 minutes on high, or until tender
Salt and freshly ground black pepper
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 medium size onion, finely chopped
1-2 cups leftover chili
2 tablespoons butter
4 extra-large eggs
Heat a large nonstick skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. While the skillet heats up, chop up the cooked potatoes into bite-size chunks then add to the hot skillet and spread out in an even layer. Season them with a little salt and pepper, and let them brown for about 2 minutes without messing with them. Then give them a stir and continue to brown them for another 3-4 minutes, stirring every now and then. Add the chopped pepper and onions, stir to combine and continue to cook for 4-5 minutes or until the veggies are tender. Add the leftover chili and cook until it is heated through. While the leftover chili is heating up with the potatoes, start the eggs: Preheat another skillet over medium-high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack eggs into the pan, season with salt and pepper, and fry to desired doneness. Divide the chili hash between 4 serving plates and top with the fried egg.
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