Indoor Cowgirl Supper

What's your favorite thing to chow down when you're hungry, and I mean really hungry? Mine is comfort food, and this little concoction is just that- it's loaded with meat, spiced veggies and beans. This is certainly not a Florida dish, but lately the heat and humidity in these parts has got me exercising daily in a therapy current pool, which is not only great exercise and a daily dose of vitamin D, but a great excuse to make a manly meal that works great for dinner, lunch or snack (and it reheats like a dream). This cowgirl supper is simple and no fuss, and you don't have to be on the open range to make it. But it does take some time in the oven, so let's put this together so we can relax while it cooks.

Cowgirl Franks and Beans
serves 4-6

1/2 pound ground sirloin
1-1/2 T taco seasoning (I use the Publix brand these days, it's just as good as the national brands and a lot less expensive)
2 jumbo beef franks (6 oz) sliced 1/8-1/4 inch
1 can (28 oz) Bush's Original Baked Beans
1/2 large onion chopped/diced 1/4 inch
1/2 green pepper chopped/diced 1/4 inch
1/4 cup ketchup
1 T Dijon mustard
2 T brown sugar
2 T hot sauce (I like Frank's Original for this recipe)
4-5 slices bacon

Spray an 8" x 8" pan with non stick spray and set aside. Pre heat oven to 375 degrees.

On medium heat on stovetop, brown ground meat. When meat is beginning to turn color, add the taco seasoning and continue to cook until meat is brown. Set aside and continue with the rest of the steps.

In large mixing bowl combine your chopped onions and peppers, ketchup, mustard, sugar, and hot sauce.

Now add the beans and frankfurters and stir to combine. Pour this beany goodness into prepared baking pan. So far so good, and doesn't that look yummy? We're almost done with the prep.

Top casserole with crumbled, seasoned beef. Then top with bacon.

I'm liking the looks of this for sure. Cover with foil and leave one corner of the dish open/vented to allow steam to escape. Bake 1 hour. Remove foil, cook another 45 minutes uncovered and get ready to serve a filling, heartwarming meal fit for any indoor wannabe cowgirl.

Serve this with some Texas toast and a green salad. You'll feel like you're at home on the range. Happy Trails!

Caramalized Onion, Bacon, Cheese and Baby Kale Strata

Before I say good bye to winter, I must share my latest strata (last of the comfort food hopefully?). Remember, I live in New England and while a lot of the country has been enjoying comfortable temperatures, I made this dish 3 days ago when it was hailing on my way home from work. It's a simple fix, and I know you're going to like the caramelized onion/cheese/bacon/kale combo. Oh and the little tang of Dijon mustard is just perfect. Here's what you need to put this little darling together, and you don't have to be having a tough winter to make this, it's a great brunch entrée- hot out of the oven or served at room temp.

End of the Winter Strata
Serves 6

6 slices bacon chopped 1 inch pieces
1 T olive oil
2 medium sized onions chopped
1/2 cup Fontina cheese shredded
1/2 cup Gorgonzola cheese crumbled
3/4 cup baby kale chopped
8 slices hearty white or Italian bread cut into 1 inch cubes
4 large eggs
1-3/4 cups milk or half and half
1 T Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
2 T unsalted butter melted

Let's do this with pictures. It will help me next year when I'm at my wit's end with cold weather. Yes, that might help!

Sauté bacon in a large pan.

 

When just about crisp, remove from pan and drain on paper towel. Save 1 T of bacon fat and place back in pan and add 1 T of olive oil. Add your onions and cook on low heat for at least 20-30 minutes.

 

 

Add a little salt and pepper if you like. I did. While onions are caramelizing, shred your Fontina cheese and crumble the Gorganzola. Now chop your baby kale, slice your bread, melt butter and prepare your egg custard. In mixing bowl or large measuring cup mix eggs, milk, mustard, salt, pepper and cooled melted butter.

Prepare an 8" x 8' baking dish with cooking spray and layer 4 of the sliced pieces of bread.

Add your cooked bacon, caramelized onions, cheese and kale.

Top with the rest of the sliced bread and add the egg custard. Cover with plastic wrap and let sit for about an hour.

Since I've been making strata's all winter, I've been reading up on the "setting-up in the fridge" time of this lovely dish, and I am of the belief that 1 -2 hours is all you need. Some say overnight. Sorry- I don't have time for that, and also...I don't think it bakes as well. Yeah, I'm a rebel. But try it my way, I think you'll be happy. So put this little dish of deliciousness in a 325 degree oven and bake for 50-55 minutes. Oh, you can also add a bit more cheese to the top. It is a farewell to winter right? Take a look. Imagine how good it tastes.

Oven Baked Creamy, Cheesy, Chicken and Brown Rice Casserole

Diane Smith is one of my go-to cooks on the internet. So when she posts a yummy recipe (especially a casserole), you can be sure I'm right there, writing down the ingredients and making plans to put her good cooking and excellent instincts to a test run in my kitchen.  This dish is inspired by Diane and I sure do have to give her the credit for her timing in cooking brown rice in the oven. As many of you know, I am seriously brown rice impaired, and Diane made it simple for me to pull together a perfectly cooked, creamy chicken and rice dish in one pot no less. Her original recipe can be found here, and it's made with poppy seeds. I am not so much a poppy seed fan, but love the combo of creamy, cheesy anything and want to share my little journey putting this beautiful and tasty oven baked dish together. Warning- It's not a 45 minute casserole, but worth every minute in the oven.

Oven Baked Chicken and and Brown Rice with Tarragon, Dijon and White Wine
serves 4

Ingredients:
1 c uncooked brown rice
salt and pepper
8 oz cheddar cheese grated
2 large boneless chicken breasts cut into bite size pieces
1 10 oz can non fat/low sodium condensed cream of chicken soup
1/2 c lite sour cream
1-1/2 tsp Dijon mustard
1 to 1-1/2 tsp dried tarragon
1 cup low sodium chicken broth
1/2 c dry white wine (I used chardonnay)
1/2 sleeve of Ritz crackers crushed
1/4 c unsalted butter melted

Let's cook: Pre heat oven to 350 degrees. Grease an 8x8 inch pan with cooking spray or butter. I was feeling decadent and used the butter, (good choice I decided later). Spread uncooked rice evenly over prepared pan. Sprinkle with salt and pepper.

Spread 1/2 the cheese over rice and place chicken on top.

Sprinkle a little more salt and pepper on top of the chicken. Set the chicken aside and mix your condensed soup, sour cream, tarragon and Dijon mustard

Spread mixture on top of seasoned chicken. In a medium size measuring cup, combine chicken broth, and wine and pour over the top of the casserole. This flavorful liquid along with the condensed soup is going to magically cook your chicken and rice to perfection. Looks good already, doesn't it?

 Place casserole uncovered in oven and cook for 1 hour 45 minutes. Remove from oven and sprinkle remaining cheese on top.

And now my favorite part...the Ritz crackers and butter. Top casserole with the crackers and drizzle butter lovingly on top of the crackers. Place casserole back in oven.

 Bake another 25 minutes and dinner is done. And well worth waiting for. How delish is this?

I'll answer that since you haven't made it yet. It's creamy, cheesy, crunchy, and oh! so flavorful. It tastes like a meal fit for a king or queen. Plus the possibilities for this dish are endless. I might add some veggies next time- like baby peas or asparagus. Or some roasted red peppers. As I said to Diane, "this is not just a recipe- it's another way of cooking chicken and rice to perfection.... which is not easy!" As always, thanks Diane for a wonderful cooking experience! Loved every minute, especially the eating part. LD

Tortellini Lasagna, oh yum

 

Here's a little ditty I made while talking on the phone with Didi the other night. Yeah, it's that easy. And it's delish. Kinda like a quick lasagna. I warn you, there's lots of cheese involved (my weakness) but you can adjust it to your tastebuds. I made this with ground beef, but I think it would be just as good as a vegetarian dish with the mushrooms and spinach while omitting the beef. It would make a great appetizer either way or a main course with a salad and some crusty bread (my other weakness). Here's the recipe:

Cremini Mushrooms and Spinach Baked with Ground Beef and Tortellini
I'm not sure how many servings- 9 for an appetizer and maybe 6 for a main course

1 T olive oil
1/2 large onion diced
8 oz cremini mushrooms diced
1 lb ground beef
2.5 oz fresh baby spinach
1-2 tsp crushed red pepper
salt and black pepper
1 12 oz bag of frozen tri-colored tortellini
1 28 oz jar of marinara sauce
1-1/2 cups shredded Italian blend cheese

In large skillet on medium heat, add your olive oil. Now add your onions and mushrooms. Cook a few minutes and add the ground beef. Add salt and pepper and crushed red pepper flakes. Cook mixture until pink disappears from the meat. Drain any fat that accumulates.

Now add your spinach. It looks like a lot, but really, next time I'll add more because it sure wilts down to almost nothing. And I might chop it next time too.

Now add your marinara sauce and pre heat your oven to 350 degrees.

In small baking dish (I used an 8x8 inch Pyrex) add a layer of sauce to coat the bottom of the pan. Add half the bag of frozen tortellini.

Top with half the meat sauce, then add half the shredded cheese.

Repeat the tortellini/meat sauce/cheese layer. Cover with foil and bake 30 minutes. Remove the foil and bake another 15 minutes uncovered. Let cool about 15-20 minutes before serving. Ooey, gooey, cheesy deliciousness, that's what it is, yum.

Franks, Beans and Bacon Casserole

This was kind of a fridge cleanout, so please adjust amounts of anything you have in your pantry and fridge. I promise, whatever the ratio, this will come out tasting great.

Franks, Beans and Bacon Casserole
Made in an 8" x 8" casserole dish
Can feed one hungry person or six normal appetites

5 beef frankfurters sliced 1/2 inch
1 T canola oil
1 onion diced 1/4 inch
1 green pepper chopped 1/4 inch
1-1/2 tsp chili powder
1 tsp coriander
1/2 tsp kosher salt
1/4 tsp black pepper
1 can 28 oz Bush's Original Baked Beans
1/4 cup ketchup
1 T Dijon mustard (I normally use yellow mustard but didn't have any- still pretty good with the Dijon)
1 T Splenda Brown Sugar Blend or 2 T regular brown sugar
1 T hot sauce (I used Franks)
4-5 slices hardwood smoked bacon

Pre heat oven to 375 degrees and prepare baking dish with cooking spray. In medium size saucepan on stovetop over medium low heat, add canola oil and onions and green pepper. Soften veggies and add chili powder, coriander, salt and pepper. I usually add a bit of cumin but couldn't find mine. Add some if you can find yours and cook about 5-7 minutes.

Remove from saucepan and add to mixing bowl. Add sliced franks, ketchup, mustard, brown sugar, and hot sauce.

Combine mixture and pour into baking dish. Top with bacon.



Cover with aluminum foil and fold one corner of foil back to vent. Bake one hour, remove foil and bake uncovered for another half hour. Serve with Texas toast (sorry no picture), but all you need to do to make the toast is... while the casserole is cooling, combine a few tablespoons of butter with garlic powder and fresh chopped parsley. Slather the butter mixture on one side of thickly sliced (one inch) Italian bread. Bake in oven for 7-9 minutes. Yummy meal and it reheats in the oven or microwave like a dream.

 

Evie's Cornbread Tamale Pie

One of my new internet cooking buddies cooks for seven on a daily basis. I cook for one- that would be me and sometimes a few good friends who enjoy my cooking. So when Evie posted her recipe for Cornbread Tamale Pie for 4, I jumped at the opportunity to give one of her recipes a whirl. I didn't follow Evie's recipe to the letter, but I kept pretty close, and wow is this a delight to the senses and tastebuds. Pleasantly spicy, meaty and cheesy inside with a simple, cool (slightly sweet) cornbread topping. What more do you need for success at the dinner table? Maybe a side salad with a cool ranch dressing. Yes, I'd recommend a salad. Here's what you'll need to put my version of Evie's lovely little pie together:

Chicken and Cornbread Tamale Pie
Inspired by Evie DB
Serves 4

1 pound ground chicken
2 jalapeno peppers diced
1 fresno chili diced
1 T cilantro chopped
2 cloves garlic finely chopped
1 T olive oil (canola oil will work fine too)
salt and pepper to taste
2 packs Goya Sazon seasoning
1-1/2 tsp Old El Paso Hot & Spicy Taco Seasoning Mix
1 cup corn
1 box Jiffy corn muffin mix (8.5 oz)
1 cup Colby cheese shredded
Cooking spray

In large skillet on medium heat add your oil and saute onions, peppers, cilantro and garlic. Add a small amount of salt and pepper if you like (I always do). Cook about 5-8 minutes until onion is transparent and peppers are cooked. Evie cooks her veggies on high, but I've burned way too many a good meal on my over ambitious stovetop.

 
Remove onion mixture from pan and set aside. To the same pan, add your ground chicken and cook until all the pink has disappeared. I usually don't have much fat accumulation from ground chicken, but if you do- please drain. Now add your Sazon and taco seasoning and incorporate with the chicken. Add the onion mixture back to the pan with the chicken and toss in your corn. Remove from heat and set aside.

Doesn't that just look good enough to eat already? Hold on, we're almost done. Pre heat oven to 400 degrees and prepare a small baking dish with cooking spray (I used my 7 inch round souffle dish and it worked like a charm). Prepare the Jiffy corn bread mixture according to package directions. Now we're ready for assembly

Into your prepared pan, place 1/2 of your cooked chicken. Top with the Colby cheese. Now add the rest of the chicken/veg mix.

Pour the cornbread mixture on top.

Bake for 20 to 25 minutes, let cool a bit and then dig in.

Garnish with sour cream, salsa, guac, or anything your little heart desires. Thanks Evie, next time you have the ladies to lunch I'll be waiting for another one of your recipes for 4.    

Summer Love

There's nothing like summer love and I'm giddy with the two new recipes I discovered this week and feel like inviting John Travolta and Olivia Newton John over for a taste of these super delish dishes. My mom used to make a dish like this first one- fresh cucumbers and onions with a tangy, somewhat sweet vinegar dressing. She never left me the recipe, but Amy H from Just a Pinch recently posted her version of her family's recipe and Yes! it's just like my mom's. And it's simple and takes no time at all. What a great accompaniment to just about any summer meal. I recommend you double or triple the ingredients though, because I made these last night and have to make some more by tomorrow.  They are a great side dish to have on hand.

Easy Pickled Cucumbers and Onions
adapted from Amy H from Garden City, MI

1 large seedless cucumber peeled and sliced thin
1/3 sweet white Spanish onion sliced thin
2 cups cold water
1/4 cup Splenda or sugar
1/4 cup apple cider vinegar
1/2 tsp celery salt

Place cuke and onion slices in medium size bowl or jar. In a seperate bowl whisk together the water, Splenda, apple cider and celery salt until combined. Pour over the cuke/onion mixture and let the veggies bathe in the fridge for a few hours. You will be very happy later.

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Next up, a super simple chicken casserole that I also got from a Just a Pinch member- Millie J from Valley Head, AL. You know I love my casseroles and anything that can be made ahead and reheated. And this little darling was just the new casserole that I was looking for! I down-sized Millie's version and cooked it in an 8x8 inch pan.

Garlicky Chicken Casserole
inspired by Millie J

Cooking spray
2 chicken breasts cooked and chopped or shredded- I used store bought rotisserie
1 can cream of chicken soup- I used the low fat low sodium
1/4 soup can water
4 oz low fat sour cream
1-1/2 cups sharp cheddar cheese grated and divided
1/2 tsp garlic powder (or a 1/4 tsp more if you like- that's what I did)
salt and pepper
1/4 tsp onion powder
1/4 tsp celery salt (Millie uses celery seed, but realized I didn't have any and used the celery salt and it was wonderful)
1 sleeve of Ritz crackers crushed
1/4 stick of butter melted and slightly cooled
2 bags of Uncle Ben's Boil in Bag Brown Rice cooked 6 minutes- this was not in Millie's original recipe, but I thought I'd give it a try and ...yes, yes! it worked

Spritz an 8x8 inch pan with cooking spray and pre heat oven to 350 degrees. Set pan aside. Now let's get cooking! In medium large bowl combine chopped chicken with soup, water, 1 cup of the cheese, sour cream, garlic powder, salt and pepper, onion powder and celery salt. If you have some dried or fresh parsley add some. I didn't, so had to do without. The nice thing about this casserole is that there are no eggs in it and you can actually take a taste and not feel like you're eating raw eggs. So take a taste and season to your liking. I added a tad more celery salt, just because I like the flavor!

Cook your rice on the stove and remove after 6 minutes, cool a bit, and add to the chicken mixture. It's not fully cooked, but will finish it's cooking in the oven. That looks good already.

In a zip lock bag or bowl crush your crackers and add the slightly cooled melted butter. Mix with your clean fingers. Ooh, this is where I always fall in love in the kitchen. Ritz crackers are buttery on their own, and with this small amount of butter added in, you'll be right there falling in love too.

Let's get to the assembly. In sprayed 8x8 pan add half your cracker mixture. Now add the chicken mixture and top with the rest of your cheese. Finish with the remaining cracker mixture and bake 30 minutes uncovered. Now this is what I call summer love!

The re-mix possibilities are endless with this casserole. I say chopped bacon would be simply loveable (sticking with the theme). And even some veggies tossed in- maybe some fresh peas from the garden would be nice, I love fresh peas in a casserole. Anyway, give this quick casserole a try, and add some new twists of your own. I'm lovin' summer and especially these two new dishes I discovered!

Fridge and Pantry Purge

Yesterday was another messy, sleety, snowy day in New England. I drove to work with white knuckles and came home in the same condition. I had to do something to ease the tension in my body so I decided to cook. I also decided to go through my fridge and pantry and use up some of the ingredients that have been hanging around (maybe just a little too long). This post is not really a recipe, it's a method that I sometimes use that gets me to my desired result- dinner!

I had 3 pieces of bacon which I cooked up, crumbled and set aside. Then I drained most of the bacon fat from the pan and left about a tablespoon in. To the bacon fat I added 3 ounces of chopped baby spinach, 4 ounces of chopped mushrooms and 2 very sad looking scallions.

At this point I still wasn't sure where I was going with this, but after a quick look in my pantry, I decided I'd re-mix Dan and Jerry's Chili Mac, and make it Bacon Chil Mac. I cooked 1 cup of Dreamfield's elbow macaroni, opened a 16 ounce can of pinto beans and combined them with the bacon, and spinach/mushroom mixture. I was on the road to happiness.

Good thing I save my bacon fat because I then decided to saute a medium size onion, 4 cloves of minced garlic, 2 teaspoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of ground cayenne pepper and 2 tablespoons of tomato paste in another tablespoon of that aromatic fatty bacony goodness.

I pre heated my oven to 350 degrees, opened a 10 ounce can of Rotel and looked at the unopened salsa con queso I bought on sale ages ago. So yeah, 3 tablespoons of that creaminess went into the macaroni mixture too.

I spritzed my trusty old souffle dish with cooking spray and put this delicious looking mixture in the oven (covered) for 25 minutes.

Then I added a few handfuls of low fat shredded cheddar cheese, popped the casserole back in the oven (uncovered) for 8 minutes and dinner was ready.

I toasted up some corn tortillas and sprinked the chili mac with cilanto and was a very happy camper. The weathermen/women are predicting a little more snow for tomorrow, but I've got leftovers to comfort me. And by the way, this microwaves beautifully, I had some for lunch today at work.