Sausage & Chicken Cassoulet

Sausage & Chicken Cassoulet
This traditional French casserole is full of wonderful flavors.
Serve it with a hearty bread or rolls.

Ingredients:
1 lb. hot Italian pork sausage
1 c. carrots, peeled and thinly sliced
1 onion, diced
2 t. garlic, minced
1 T. tomato paste
1 bay leaf
1 t. fresh thyme leaves
1 t. chopped fresh rosemary
salt and pepper to taste
2 c. cooked chicken, diced
2 15-oz. cans Great Northern beans, drained
Garnishes: fresh thyme and chopped fresh rosemary

Directions:
Brown sausage in an oven-safe Dutch oven; drain.
Add carrots, onion and garlic.
Sauté for 3 minutes; drain.
Add broth, tomato paste, bay leaf, thyme, rosemary, salt and pepper; bring to a boil.
Remove pan from heat; stir in chicken and beans.
Bake, covered, at 350 degrees for 45 minutes or until bubbly.
Discard bay leaf before serving.
Garnish with fresh herbs, if desired.

Yield: 4 to 6 servings.

Hint: Joan served this dish with a fresh garden salad and with Ciabatta rolls.

Wild Rice

Maple-icious Pecan Pie Trifle

This show-stopping dessert requires absolutely no special skills.

Ingredients:
1 (9-inch) store-bought pecan pie, thaw if frozen
1 (8-ounce) container whipped topping
2 tablespons maple syrup
2 tablespoons mini chocolate chips

Directions:
1. Cut the pie into 1-inch piece.
2. In a medium bowl, combine whipped topping and maple syrup; set aside.
3. Place 1/3 of the pie pieces into a medium serving bowl. Spoon half the whipped cream topping mixture over the pie pieces, then sprinkle with 1 tablespoon chocolate chips. Repeat with another layer of pie pieces and whipped topping mixture, then finish with a layer of pie pieces and the remaining 1 tablespoon chocolate  chips.
4. Serve immediately or refrigerate until ready to serve. Store leftovers in refrigerator.

Serves 10

Kitchen Tip: If you want to substitute the whipped popping with homemade whipped cream, make sure you add the maple syrup after it is whipped well. Otherwise, the cream might not whip to the desired stiffness. As for the pie, it can be a frozen one or one you get in the bakery section.

Doug's Meal On A Bun

Since Heather and Elizabeth were visiting and the Fellows' Camerons and Bradley were coming for dinner, Joan decided to serve one of Grampy's favorite C-Phil Haven dishes. All enjoyed this culinary trip down memory lane.

Ingredients:
2 lbs. ground chuck
2 lbs.  Italian sausage, bulk
1 cup onions, chopped
1 cup celery, chopped
1 cup green pepper, chopped
1 can (28oz.) tomatoes, crushed
1 can (8oz.) tomato sauce
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. dry mustard
1/4 tsp. thyme
1 tblsp. parsley
1 tblsp.Worcestershire sauce
Salt and pepper to taste
1 carrot chopped fine (optional)
 
Preparation:

1. In 5 qt. Dutch oven cook meats til brown. Stirring to break up.
2. Pour half of drippings off off.
3. Add all of remaining ingredients, mix well. Simmer covered over low heat 2 hours. Stirring often.

Turkey Fruit Salad

Having a left-over roasted chicken, Joan substituted chicken for turkey and made this tasty salad.  She served it on Romaine lettuce leaves with fresh tomatoes and boiled eggs on the side.

Ingredients:
1/2 c. mayonnaise
2 T. honey
1/8 t. ground giner
2 c. cooked turkey, diced
11-oz. can mandarine oranges, drained
8-1/4 pz. canpineapple chucnks, drained
1 c. apple, cored and chopped
1 c. seedless grapes
1/2 c. pecan halves, toasted

Preparation:
In a large bowl, combine mayonnaise, honey and ginger. Stir in remaining ingredients except pecans. Cover and refrigerate for one hour. Sprinkle with pecans  just before serving.


Make 8 servings.

Hint: This recipe will be a hit at any brunch.

South-of-the Border Chicken Dinner

South-of-the Border Chicken Dinner

You do not have to travel south of the border to enjoy Tex-Mex flavors.

Ingredients:
2 cups of instant rice
1 tablespoon vegetable oil
3 boneless, skinless chicken breasts, cut into 1.2 inch cubes
1 (1-ounce) package taco seasoning mix
1 (16-ounce) can black beans, rinsed and drained
1(4.5-ounce) can of diced tomatoes with chilies, undrained
2 cups of frozen corn, thawed
1/2 cup shredded Mexican cheese blend

Preparation:
Cook rice according to package.
Meanwhile, in  large skillet over medium-high heat, heat oil until hot but not smoking. Cook chicken 5 minutes, stirring occasionally. Stir in taco seasoning and cook 3 to 4 more minutes, or until no pink remains in chicken. Add black beans, tomatoes, and corn. Reduce heat to low and simmer 10 minutes or until everything is heated through.
Place chicken mixture over rice, sprinkle with cheese, and enjoy. 

Hint: Draining and rinsing canned beans helps to reduce the sodium about 40 percent.

Chicken with Artichokes and Sun-Dried Tomatoes

Ingredients:
2 tablespoon olive oil
1/2 onion, sliced (about 2/3 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup low-sodium chicken broth
1 (14-15-ounce) can quartered artichoke hearts (with jucie)
1 (6- to 7-ounce) jar sun-dried tomatoes, drained and cut into quarters
3/4 cup pitted Kalamata olives, halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
3/4 pound angel hair pasta (12 ounces)
4 to 6 ounces crumbled feta cheese

Directions:

1. Heat oil in a large skillet over medium heat. Cook onion, stirring, until sofened, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add chicken and cook, stirring, until no longer pink on the outside, 2 to 3 minutes. Stir in broth, artichoke hearts, tomatoes, olives, salt, oregano, basil, and pepper and bring to a boil. Reduce heat and simmer, covered, until cjikcen is just cooked through, about 3 minutes.
2. Meanwhile, bring a large pot of well-salted water to a boil. Cook pasta, stirring occasionally, until al dente, 4 to 5 minutes. Drain well, then transfer pasta to a servingplate. Spoon chicken mixture over pasta and sprinkle with feta cheese.
   
    
   Magazine Article

Fruity Roasted Sweet Potatoes

With the addition of apples and cranberries, these sweet potatoes define comfort food.

Joan made as as side to go with an orange-glazed pork tenderloin.

Ingredients:
3 sweet potatoes, peeled and cubed
2 Granny-Smith apples, cored, peeled, and cubed
2 T. olive oil
1 c. fresh cranberries
1 T. honey
1 1/2 T. brown sugar
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 1/2 T. chopped walnuts
1/4 c. sweetened flake coconut
1 t. cinnamon
1/4 t. salt

Directions:
Combine potatoes, apples and oil in a lightly greased 13”x9” baking pan. Mix well. Sprinkle cranberries on top of potatoes mixture and drizzle with honey. Bake, uncovered, at 450 degrees for 10 minutes. Reduce the heat to 350 degrees and bake 45 to 50 minutes more, or until potatoes are tender. Mix together brown sugar and remaining ingredients. Remove casserole from oven and sprinkle brown sugar mixture over top. Bake 5 more minutes. Serves 4 to 6.

Forentine Spaghetti Bake

Joan spiked our appetites with this belly-filling spaghetti dish.

Total time:
    Preparation:        30 min.
    Bake:                 1 hour + standing

Ingredients:

8 oz. uncooked spaghetti (Joan used Barilla gluten-free)
1 pound bulk Italian sausage
1 large onion
1 garlic clove, minced
1 jar (24 oz.) pasta sauce
1 can (4 oz.) mushroom stems and pieces, drained
1 large egg, lightly beaten
1 cups (16 oz.) 4% cottage cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 teaspoon cumin
1/4 cup Parmesan cheese
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
2 cups shredded part-skim mozzarella cheese

Directions:

1. Preheat oven to 375˚F. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil.Reduce heat; cover and cook until heated through, about 15 minutes.
2. Drain pasta. Combine egg with the next five ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese.
3. Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.

Makes: 9 servings

Salmon Quiche

Total time:
    Preparation:     20 min.
    Cook:               30 min.
    Ready In:         50 min.

Ingredients:
 
1 (12 fluid ounce) can evaporated milk
4 eggs
2 1/2 cup shredded cheddar cheese (10 ounces)
1 cup of dices onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
1/4 teaspoon dried sage
2 cups chicken broth
1 (14.75 ounces) can pink salmon, drained, flaked, and bones removed

Directions:

1. Preheat an oven to 375 degrees F (190 degrees C). Spray a 9-inch deep-dish pie plate with cooking spray.
2. Purée evaporated milk, eggs, 2 cups of cheese, onion, salt, and spices in a blender until smooth.
3. Spread salmon evenly over bottom of pie plate. Sprinkle with 1/4 cup cheese, then pour egg mixture on top. top with remaining 1/4 cup of cheese.
4. Bake until quiche has puffed and a toothpick inserted into center comes out clean, about 35 minutes. Cool 5 minutes before slicing.

Joan made this for my birthday dinner.

Warm Chicken & Brie Sandwich

Need a fun twist on your classic Chicken Sandwich?

Try this sandwich which was featured on The Chew (January 25, 2017) with guest Trisha Penn.

Servings:     4
Time:         15 to 30 min

Ingredients

    1/4 cup olive oil (divided)
    2 chicken breasts (boneless, skinless)
    1/2 onion (peeled, thinly sliced)
    1/4 cup butter
    1 Ciabatta loaf (thinly sliced 1/2-inch thick widthwise)
    2 tablespoons Dijon mustard
    1 tablespoon honey
    1/2 cup Brie cheese
    1 cup arugula
    1/2 Granny Smith apple (thinly sliced)
    Kosher salt and freshly ground pepper (to taste)

Directions

1. Preheat oven to 375˚
2. In a large saute pan add 2 tablespoons olive oil and heat over medium-high heat. Season chicken on both sides with salt and pepper. Add chicken and cook until browned and cooked through, about 4-5 minutes per side. Remove to a plate, cover with foil and keep warm. Slice in half on a bias.
3. In a second large saute pan, add 2 tablespoons olive oil and heat over medium-high heat. Add onion and cook until translucent and beginning to brown, about 5-7 minutes.
4. Spread butter on one side of ciabatta slices. Place the ciabatta slices onto a baking sheet and toast in the oven until golden brown, about 8-10 minutes.
5. In a small bowl, add the Dijon mustard and honey and mix to combine.
6. To assemble, on the bottom piece of bread place some onions and top with chicken and brie (the cheese will melt). On the top piece of bread add arugula, 5 slices of apple and a drizzle of the honey Dijon. Close the sandwich and serve.

Tip:
    Place the sandwich back in the oven for 3-4 minutes to melt the cheese, if necessary.

Fiesta Ham Soup

Joan prepared this chunky soup for dinner this evening.

Served the soup with green salad and ciabatta bread.

Total time:
    Preparation:     20 min.
    Cook:               20 min.

Ingredients:

2 tablespoon butter
1/2 cup chopped onion
1/4 cup of chopped celery
1 1/2 pounds of potatoes (about 3 medium), peeled and cubed
2 cups cubed fully cooked ham
1 can (4 ounces) chopped green chilies
2 tablespoons dried parsley flakes
2 cups chicken broth
1 can (14 3/4 ounces) cream-style  corn
1 cup 2% milk
1 cup (4 ounces) shredded cheddar cheese
Sour cream, optional

Directions:

1. In a large saucepan, heat butter over medium heat. Add the onion and celery; cook and stir 3-4 minutesor until onion is tender. Add the potatoes.
2. Stir in the chicken broth; bring to a boil. Reduce the heat; simmer, covered, 15-20 minutes or until the potatoes are tender.
3. Stir in corn, milk, and cheddar cheese; heat through. If desired, serve with sour cream.

Makes: 8 servings (2 Quarts)

Veggie Frittata

Joan prepared this dish to use up some vegetables.

Total time:
    Preparation:     20 min.
    Bake:               15 min.
    Total:                35 min.

Ingredients:

2 Tbsp. oil
2 1/2 cups frozen shredded hash browns
2 cups cut-up mixed fresh vegetables (small broccoli florets, chopped green peppers, shredded carrots)
1 cup Shredded Sharp Cheddar Cheese
8 eggs
3 Tbsp. milk

Directions:

1. Heat oven to 375˚F.
2. Heat oil in large nonstick skillet on medium-high heat. Add potatoes and remaining vegetables; mix lightly. Cook 6 to 8 min. or until potatoes are browned, stirring occasionally. Spoon into a stoneware pan sprayed with cooking spray; top with shredded cheese.
3. Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing from pan to serve.

Bay Scallop Chowder

Today on the occasion of the Inauguration of Donald John Trump as the 45th President Of The United States, Joan made this classic chowder for dinner. Joan served it with a fresh garden salad and Wegmans hard rolls.

According to some historians the word "chowder" was created long before the Pilgrims sighted Cape Cod. Fishermen working the fertile waters of Newfoundland since 1497 corrupted the French word for pot, chaudiere, into the word "chowder."

Ingredients:
2 tablespoons butter
1 onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 small red bell pepper, chopped
1 cup chopped unpeeled red potatoes
1/4 teaspoon dried oregano
2 (8-ounce) bottles of clam juice
1 pound scallops
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

Directions:
1. Melt butter in a large heavy saucepan. Add onion and next 5 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice and scallops. Cook 5 minutes.
2. Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley.

Serves 4

Mexican Quesadilla Casserole

Total time:
    Preparation:     15 min.
    Bake:         35 min.

Ingredients:

1 pound ground beef
1/2 cup chopped onion
1 (15-ounce) can tomato sauce
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can diced tomatoes with lime juice and cilantro [From our kitchen: Ro*Tel makes this flavor in 10-ounce cans, but you can also use plain diced tomatoes and season as desired]
1 (8.75 ounce) can whole kernel sweet corn, drained, or 1 cup frozen sweet corn
1 (4.5-ounce) can of chopped chilies, drained
2 teaspoons chili powder
1 teaspoon cumin
1 clove garlic, chopped
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
12 (6-inch) corn tortillas [From our kitchen: original recipe called for four flour tortillas, but we found that corn tortillas held up better. Plus corn tortillas are gluten-free.]
8 ounces of shredded cheddar cheese (2 cups)

Directions:

1. Preheat oven to 350˚F. Spray a 9x13-inch baking dish with cooking spray.
2. Heat a large (12-inch) skillet over medium heat. Cook beef and onion in hot skillet, stirring and breaking up any lumps, until beef is completely browned, 5 to 7 minutes. Drain any grease.
3. Stir in tomato sauce, beans, diced tomatoes, corn, green chilies, chili powder, cumin, garlic, oregano, and red pepper. Reduce heat to medium-low and simmer, stirring occasionally, 5 minutes.
4. Spread 2 cups beff mixture in prepared baking dish. Top with 6 tortillas, overlapping if needed. Spread another 2 cups of beef mixture over tortillas, then sprinkle 1 cup of cheese. Top with remaining tortillas, beef mixture, and cheese, respectively. [From our kitchen: Casserole can be assembled up to 1 day ahead and chilled, covered. Increase baking time by 5 to 10 minutes if chilled.]
5. Bake until heated through and cheese is melted, 30 to 35 minutes. Let cool 5 minutes before serving.

armagazine.com/mexican-quesadilla-casserole

Easy Chicken Cordon Bleu

French flair has never been so effortless.

Total time:
    Preparation:     10 min.
    Bake:              40 min.

Ingredients:
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
6 small boneless chicken breast halves (1 1/2 lb.)
6 slices Thin Sliced Deli Ham
1 can (10 3/4 oz.) reduced-sodium condensed cream of chicken soup
1 Tbsp. Grey Poupon Dijon Mustard
6 Swiss Cheese deli slices

Directions:
Preheat oven to 400˚F. Prepare stuffing mix as directed on package; set aside.
Place chicken in 13x9-inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing.
Bake 25 min. or until chicken is cooked through (165˚F). Top with cheese. Bake an additional 5 min. or until cheese is melted.

Makes 6 servings.
 

Joan served this entree with baked potato and acorn squash.

Previous Recipes - From 2011 To 2016

http://cookingupablog2011.blogspot.com/