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Showing posts with label Casserole. Show all posts
Showing posts with label Casserole. Show all posts

Turkey and Peas Macaroni and Cheese

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Posted on Wednesday, January 1, 2014 6:33 AM | By: Ammie

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There is nothing like a classic baked macaroni and cheese, except maybe a jazzed up version. This recipe came to be out of the need to use up leftover: smoked gruyere, turkey, peas and an excess of shredded cheddar to be exact. This is definitely an example of how to take leftovers from boring to exciting in no time!


Here is what you'll need:
  • 8 oz. small to medium pasta
  • 4 Tbsp butter
  • 1/4 cup all purpose flour
  • 2 3/4 cup milk 
  • 2 tsp Worcestershire sauce
  • 1/2 tsp dried mustard powder
  • 1/4 tsp black pepper
  • 8 oz. shredded extra sharp cheddar cheese
  • 4 oz. shredded smoked gruyere cheese
  • ~1 1/2 cup cubed cooked turkey
  • ~handful of frozen peas
  • ~8 Ritz crackers crumbled
Preheat oven to 350F. Grease 9x13 baking dish and set aside.

Bring water to a boil in a large pot, add salt and pasta. Cook pasta partially through, removing from boiling water 2 minutes before instructions tell you to (you want the pasta undercooked since it will cook more in the oven). Drain and set aside.

In a large saute pan over medium heat, melt butter. Add flour, stir and allow to cook 3-5 minutes until it becomes golden brown. The mixture will bubble and foam, stir to be sure it doesn't burn.

Slowly add milk, stirring constantly until thickened. Add Worcestershire, mustard and pepper, combine well. Add cheddar and American cheeses and stir until melted and smooth. Add cooked pasta, turkey and peas to cheese sauce and combine well.

Pour pasta into greased baking dish. Sprinkle top with cracker crumbs. Bake for 30-45 minutes or until top is golden brown. Serves 6.

Source: Adapted from my Baked Macaroni and Cheese recipe

Pastelon de Carne de Res (Puerto Rican Layered Meat Pie)

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Posted on Tuesday, February 14, 2012 6:15 AM | By: Ammie

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Here's another recipe in my arsenal of Puerto Rican dishes to keep JR satisfied in between trips to his parent's house for Mami's cooking. I bought a copy of Puerto Rican Cuisine in America several years ago and thumbed through it to find easy recipes with identifiable ingredients. Easy because so much of my in-laws cooking seems to require a knack that I don't have, and identifiable because the ingredients I can't often find unless I make a special trip to a grocery store a few towns over.


Easy + Identifiable = Magnifico! (JR's description). I had never heard of Pastelon, never mind eaten it, so I took a huge risk here. I wish this was the result everything new I made, but anyhow I'm happy it's true for this dish.

This dish is a total winner in our house, besides magnifico, JR said it's the same (same!) as the traditional dish he's eaten before. I have even taken the risk to serve this to my in-laws. This is a huge deal people, I normally would not think of serving one of my Puerto Rican dishes to the experts!

Here is what you'll need:
  • 4 ripe (blackened) yellow plantains, sliced lengthwise in 1/2 inch thick strips
  • 4 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 lb ground sirloin
  • salt and freshly ground pepper to taste
  • 8 oz tomato sauce
  • 2 Tbsp sofrito (or Goya Recaito)
  • 1 Tbsp Manzanilla olives mixed with capers (Alcaparrado)
  • 8 oz grated cheddar cheese
Preheat oven to 350F degrees. Grease an 8-inch square pan with cooking spray and set aside.

In a large frying pan, heat 2 Tbsp oil over medium-high heat. Add plantains and fry until brown, about 3 minutes. Turn over plantains and continue frying until second side is browned, approximately 2 minutes. Remove from pan and set aside. (Note: I've also done this step in the oven. Drizzle 1 Tbsp oil on baking sheet, lay plantain strips on baking sheet, drizzle with 1 Tbsp oil and roast until browned).

Add remaining oil to the pan. Saute onion and pepper until onion is translucent. Increase heat to high, add ground meat to pan, break up meat with a wooden spoon and add salt and pepper. Cook, stirring occasionally, until no longer pink.

Reduce heat to medium. Add tomato sauce, sofrito and olives. Stir to combine and simmer 5 minutes.

Beginning assembly meat pie by placing 1/2 of the plantains in a layer on the bottom of the greased baking dish. Spread 1/2 meat mixture over plantains. Repeat with a layer of plantains and then a layer of meat. Sprinkle cheese over the top.

Place in oven and bake for 30 minutes. Remove from the oven and allow to set for 5 minutes before cutting and serving.

Serves 4-5.

Source: Puerto Rican Cuisine in America

Scalloped Potatoes with Ham

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Posted on Tuesday, February 7, 2012 6:00 AM | By: Ammie

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I'm trying to get better about wasting less (preferably no) food, and planning meals that will use up ingredients I have on hand. This meal is a perfect example of using up leftover ham and heavy cream from Christmas. And it's easy, which was great after the craze of the holidays.


I've attempted scalloped potatoes at least once in the past that I can recall, but wasn't impressed with the result (and I'm certain I threw away the leftovers). I'm pretty sure the key here is the heavy cream and thyme, they really bring what I remember as scalloped potatoes (made with a 2% milk and flour mixture) to a new level. I think a layer of thinly sliced green onions would be a great addition to this dish.

While this meal is in no way figure friendly, and probably wouldn't be on many people's New Year meal plan, it's a great comfort food for a chilly winter night. I promise it's worth the calories (everything in moderation!).

Here is what you'll need:
  • 1 1/2 cups heavy cream
  • 1 tsp dried thyme
  • 2 garlic cloves, chopped
  • 1/2 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices (use a mandolin for ease)
  • 1 1/2 cups diced ham
  • 1/2 cup freshly grated Parmesan
Preheat oven to 375 degrees.  Spray 9-inch square baking dish with cooking spray and set aside.

In a saucepan over medium-low heat, warm the cream, thyme, garlic, nutmeg, salt and pepper. Watch the cream carefully so it doesn't boil. 

Spread 1/3 of the potatoes in a layer on the bottom of your casserole dish.  Top with 1/2 of the ham. Pour 1/3 of the cream over the ham and potatoes. Repeat with another layer of potatoes, ham, cream, potatoes and finish with the remaining cream.

Sprinkle with Parmesan cheese and bake 45 minutes or until potatoes are cooked and the top is golden brown. Allow to rest 5 minutes before serving.

Serves 4.

Source: My Baking Addiction

Chicken and Biscuit Pot Pie

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Posted on Thursday, February 10, 2011 12:00 AM | By: Ammie

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I've been craving chicken pot pie, seriously craving it.  I knew this was not going to be good for my weight loss efforts, so I began searching for something that would satisfy my craving without sending me off track. I found this recipe by Ellie Krieger.


The filling came together nicely, however, as I was making the biscuit topping I began second guessing the outcome.  I was wrong.  This came out great.  So great, I didn't miss the traditional pie crust, and I can't believe I'm saying that.  After all, the pie crust was always my favorite part of chicken pot pie, the frozen ones.  Now that I think about it, the pie crust was really the only good part of the frozen ones.  I realize now how much a great tasting filling can make this whole dish.


My biscuits didn't brown up like I was hoping, even after I baked it a little longer than suggested.  However, they were cooked through and tasted fine.

I used a few short cuts which I've included here
  • Cooking spray
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 lbs boneless, skinless chicken breasts, cut into chunks (I used leftover rotisserie chicken)
  • 4 tsp olive oil
  • 1 medium onion, chopped (I used 1 leek and 1/2 an onion)
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 lb green beans, trimmed and chopped into 1/2-inch pieces (I used frozen corn instead)
  • 2 cloves garlic, minced
  • 1 1/2 cups lowfat milk
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup peas, thawed if frozen
  • 1 1/2 Tbsp fresh thyme leaves (I used 3/4 tsp dried thyme)

  • 1/2 cup whole-wheat flour
  • 1/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 tsp cold unsalted butter, cut into small pieces
  • 2 tsp canola oil
  • 1/2 cup lowfat buttermilk

To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray. (I used my oven safe skillet.)

Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl. (Since I used rotisserie chicken, I skipped this part.)

Add olive oil to skillet and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minute more. Add the milk.

Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil.

Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes. (If using oven safe skillet, you can use the same pan.)

To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed.  (I mixed all by hand using a fork.)

Add the buttermilk, then oil to the food processor and pulse until just moistened. Do not over mix. (Again I mixed by hand.)

Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.  Serves 6.

Chicken Enchilada Bake

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Posted on Monday, January 24, 2011 8:42 PM | By: Ammie

Category: , ,

I have a confession.  I've only eaten enchiladas 4 times in total, and all within the last 1-1 1/2 years.  I know, what was I thinking?  Honestly, I never knew about their deliciousness until I started seeing posts about them on a cooking forum I frequent.  I am SO glad I've corrected this wrong doing!

The first time I made enchiladas I bought the sauce in the can.  No bueno!  It gave me, and later I found out my BIL, awful heartburn.  So much for a delicious "new baby meal".  For my second attempt I made Mary Ellen's sauce, and it was awesome, but time consuming!  Then I tried this sauce on Pink Parsley's blog; there is no turning back!

Overall this is a time consuming meal for a weeknight, however, I used Jaime's method of layering before, so I turned to this again to save a little time.  If you do a little prep work on the weekend, I cooked and shredded the chicken on Sunday, you can easily assemble and pop this in the oven.


Here is how the whole recipe came together:

Sauce, from Pink Parsley:
  • 1 medium onion, chopped fine
  • 2 jalapenos, seeded and chopped fine (I used 1 chipotle in adobo)
  • 1 tsp canola oil
  • 3 cloves garlic, minced
  • 3 Tbsp chili powder (I didn't have any so I made some)
  • 2 tsp ground cumin
  • 1 Tbsp sugar
  • 15 oz tomato sauce (I had crushed tomatoes so that's what I used)
  • 1 cup water
  • 1 large beefsteak tomato, seeded and chopped (I used a handful of grape tomatoes with seeds)
Combine the onion, jalapeno and oil in a large saucepan. Cover and cook over medium heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Reduce heat to low, cover, and simmer for 15 minutes.  Turn off heat and set aside.
    Cheese filling, my creation:
    • 1/3 cup light sour cream
    • 1/3 cup low fat cottage cheese
    • 3 oz. light cream cheese
    • 2/3 cup shredded cheddar cheese
    • handful cilantro, chopped
    Mix all ingredients in a small bowl and set aside. 
      Other ingredients:
      • Cooking spray 
      • 12 corn tortillas
      • 2 chicken breasts, cooked and shredded
      • 1/2 cup cheddar cheese
      Preheat oven to 350 degrees.

      Spray 8x8 baking dish with cooking spray.  Layer 4 tortillas in the bottom of the baking dish.  Spread 1/2 of chicken over tortillas.  Spread 1 1/4 cup of sauce over chicken.  Spread 1/2 of cheese filling over sauce.  Repeat with another layer of tortillas, chicken, sauce and cheese.  Place the last 4 tortillas on top.  Top with 1 cup of sauce and 1/2 cup of cheese.

      Cover and bake for 20-25 minutes.  Uncover and bake another 10 minutes.  Let sit 5-10 minutes before serving.  Serves 4-6.

      Note: Overall I use more chicken than cheese.  If you want more cheesiness, just increase each ingredient in the cheese filling and/or decrease the amount of chicken.  In my head the less fat I use the more I can eat!  It's a good theory anyway.

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