Category: Main Dish

Cheesy Sausage Manicotti

This Italian dish is a nice warm bowl of comfort in my book. The cheese is gooey, the sauce is creamy, and the sausage just makes it! Serve it with a salad and garlic toast. Yum! This recipe was adapted from The All New Ultimate Southern Living Cookbook.

1 (8 oz.) pkg. uncooked Manicotti
1 (15 oz.) can tomato sauce
1 (10 oz.) can diced tomatoes with garlic, oregano, and basil
2-3 T. heavy cream
1 pound Italian sausage (I like to use Owen’s breakfast sausage in case some don’t like the fennel flavor in Italian sausage….turns out good!)
1 (8 oz.) pkg. cream cheese
1 cup ricotta cheese
4 cups (16 oz.) shredded mozzarella cheese, divided
1/2 cup chopped Italian flat leaf parsley (no substitutions, just leave it out if you can’t find any.)

Cook pasta according to package directions; rinse with cold water. Drain. (I lay out sheets of foil on my counter to place the cooked pasta on to keep them separated. In my mind, it helps with them not sticking together.)

Process tomato sauce, tomatoes, and heavy cream in a blender 20 seconds or until smooth. Set aside.

Remove and discard casings from sausage if you are using Italian. Cook sausage in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese, 2 cups mozzarella cheese, and 1/2 cup chopped Italian parsley, if using.

Spoon into manicotti shells; arrange stuffed shells in a lightly greased 13 by 9 inch baking dish.

Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted and bubbly. Let stand 10 minutes before serving.

NOTE: Assemble casserole and freeze up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350 degrees for 30 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer use 2 (11 by 7 inch) baking dishes. Proceed as directed.

*This is a good dish to take to a friend in need, as well. Just add some garlic bread, a bag Caesar salad kit, and Key Lime Pie.


COOKING THE BOOKS, YA’LL!

Beef Stew over Potato Casserole

This recipe is Paula Deen’s Old-Time Beef Stew out of her Savannah Country Cookbook. My favorite way to serve it is to leave out the potatoes and pour it over her Potato Casserole. This is insanely delicious! Over the top madness and completely indulgent, when you feel like a major dose of comfort and utterly delicious craziness, go for it! Just do it! Prep your potatoes ahead of time and bake them during the last 25-30 minutes of the stew’s cook time.

2 pounds stew beef
2 T. vegetable oil
2 cups water
1 tsp. Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
Dash of ground allspice or ground cloves
3 large carrots, peeled and sliced
4 red potatoes, quartered (leave out if serving with the Potato Casserole, recipe follows)
3 ribs celery, chopped
2 T. cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours.

Remove bay leaves and garlic clove. Add carrots, potatoes, if using, and celery. Cover and cook 30 40 minutes longer or until tender.

To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly. (I generally do not have much cooking liquid left, so I skip the remove 2 cups liquid part and just mix the 1/4 cup water and cornstarch together and add to the meat.)

Cooking the books, y’all!

Potato Casserole

This recipe is from Paula Deen’s Savannah Country Cookbook. This casserole has to be the Gran and Grandaddy and potato casserole of all potato casseroles! So good on its own to serve with a steak or amazing with Beef Stew poured over the top, everyone is sure to enjoy it!

*2 cups leftover mashed potatoes or 1 (4.7 oz.) pkg. Betty Crocker Creamy Butter instant mashed potatoes cooked to the packages directions.
*1/2 cup sour cream
*House Seasoning to taste (1 cup table salt, 1/4 cup black pepper, 1/4 cup garlic powder), I use a steak seasoning that has those same flavors such as, Bob Tallman’s Steak Dust
*1 small onion, sliced thin
*1 small bell pepper, sliced thin
*8 T. butter
*1 1/2 cups grated Cheddar cheese
*4 medium potatoes, cooked (I prefer red with the skins)
*6 slices bacon, cooked crisp

Preheat oven to 350 degrees. Spread mashed potatoes evenly over the bottom of a casserole dish. I use the whole package of instant potatoes, if using. Layer sour cream evenly over top. (Each time you add a layer, sprinkle on a little House Seasoning or your preferred steak seasoning.)

Sauté onion an bell pepper in butter; evenly layer over top of sour cream. Yes friends, pour that good flavored butter over the sour cream as well.

Next, layer with 1/2 cup Cheddar cheese. Slice potatoes and layer over cheese until top is completely covered with potatoes.

Finally, top with remaining 1 cup cheese. Bake for 25 to 30 minutes.

Remove from oven and crumble bacon over the top.

Ritzy Chicken Casserole

A dear college friend of mine introduced me to this yummy casserole. She would whip this dish up in nothing flat and we would gobble it up, just as fast! This casserole can be dressed up or down so to speak. For really ritzy chicken, add the optional ingredients. For ritzy chicken, roll without the add-ins. But regardless which road you take on this one, you are going in the right direction! That’s the beauty of this simple chicken casserole, it can be suited to your family’s tastes and turns out delicious!

2 pkg. boneless chicken breasts (about 8), cooked and diced
3 tubes Ritz crackers, crushed
3 sticks margarine, melted
1 (8 oz.) container sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
salt and pepper

Optional add-ins:
1/4 cup chopped green onions
1 cup cheddar cheese
1/4 tsp. garlic salt

Preheat your oven to 350 degrees. Spray a 9 by 13 baking dish with cooking spray. In a medium bowl, mix your margarine and crushed crackers together. Set aside.

In a large bowl, combine the cooked chicken, sour cream, soups, (this is where you toss in your add-ins as well, if using) and salt and pepper to taste.

Layer half of the buttered crumbs in your dish, pour chicken over it, then top evenly with remaining, cracker crumbs. Bake, uncovered for 30 to 40 minutes or until hot and bubbly.

Frito Pie

Garage sale time with my family was always a festive time in October. I couldn’t always count on making much money, but I knew I could count on my sister Julie’s Frito Pies! This recipe was a tradition that she always treated us with on that chilly fall day. This makes a nice big batch. Invite some friends over!

3 to 4 lbs. ground beef
1 lg. onion, chopped
2 (15-oz.) cans whole kernel corn
1 (26-oz.) can Ranch style beans
1 (18-oz.) can diced tomatoes
2 pkgs. dry ranch style dressing mix
3 pkgs. taco seasoning mix
Fritos
Shredded cheese
Sour cream
Salsa

Julie also adds: guacamole,chopped ripe black olives,chopped onion, pretty green lettuce, and
shredded sweetened coconut

Brown ground beef and onion; drain. Add remaining ingredients, leaving all liquids in vegetables. Heat until warm and serve over Fritos with desired toppings.

Sunday Pot Roast

My mom always would prepare pot roast on Sunday, as it was, and hopefully still is, the tradition in many southern homes! This has to be my favorite meal. My daughter Fallon, has been asking for “pot roast beef” from the time she could talk. And I do believe this is her favorite meal as well. And did I mention my niece Jodi? She asks for this on her birthday. See where I’m going with this?

4 lb. chuck roast
Lawry’s Salt
kosher salt
pepper
2 cups water
3-5 potatoes, peeled
3 onions, peeled and quartered
5-6 carrots, peeled

Season the pot roast well with Lawry’s season salt, salt, and pepper. Place in a dutch oven sprayed with cooking spray. Add 2 cups water, surrounding your roast, and place your carrots, potatoes, and onions on top. Sprinkle vegetables with a little more salt and pepper. Place the lid on your dutch oven and roast in the oven at 350 degrees for 3-4 hours, depending on the size of your roast. After it is fork tender, it is done.

Remove the meat and vegetables from your dutch oven to a platter to make your gravy with the drippings left in the pan.

Add 2 to 3 heaping T. of flour, whisking well to remove lumps. Add salt and pepper and around 1 cup of milk (give or take some). This always varies for me, depending on how many drippings are in the pan and how much flour actually lands in there. So the milk can be eyeballed, so to speak. Too much milk and not enough flour will be too thin of gravy. Too much flour and not enough milk will be too thick. So go with your instincts! Stir and heat over medium until your gravy starts bubbling and is thickened. Serve alongside your meat and veggies.

Serves 4 with leftovers

Chicken Fettuccine Alfredo

It’s Chicken Alfredo! What else can I say?……Maybe that it is addicting, amazingly delicious, best recipe ever, and NOT for the calorie counters! But totally worth it, I might add. Make it for date night or as a special birthday meal! Trisha Yearwood is responsible for this recipe and I found it on Food Network’s website. Now let’s get cooking!

1 lb. fettuccine
1 lb. boneless, skinless chicken breasts, cut into 1 inch strips
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 T. salted butter
2 cloves garlic, grated
2 cups heavy cream
2 cups grated Parmesan (I buy grated Parmigiano-Reggiano in the deli section of bigger grocery stores)
2 T. finely chopped fresh Italian flat leaf parsley

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.

Season the chicken with 1 tsp. salt and some pepper. Dredge in the flour and shake off the excess.

Heat the oil and butter in a skillet over medium-high heat until the butter melts. Carefully place the dredged chicken into the pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.

Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.

Turkey Cheeseburgers with Cranberry Creme Fraiche

Sounds Novemberish, doesn’t it? This is Rachael Ray’s November 2017 burger of the month from her magazine, Everyday with Rachael Ray. The sauce is boss here! The chives with the creme fraiche and cranberries is so delicious. I love turkey burgers. I love Thanksgiving. I love Turkey burgers with Cranberry Creme Fraiche! This recipe only makes 3 burgers, so plan accordingly.

1/2 cup creme fraiche (see note)
1/2 cup whole-berry or homemade cranberry sauce
3 T. finely chopped fresh chives
salt and pepper
1 lb. ground turkey
2 tsp. Worcestershire sauce
1 1/2 tsp. poultry seasoning
1 T. olive or vegetable oil
6 slices deli cheddar cheese
3 split brioche rolls or regular hamburger buns
Burger toppings: sliced bread and butter pickles (Mt. Olive brand is my favorite.), green leaf lettuce, and thinly sliced red onion

In a medium bowl, mix the creme fraiche, cranberry sauce, and chives; season the sauce with salt and pepper to taste.

Grab your grandmother’s cast iron skillet or griddle and heat over medium-high.

In another medium bowl, season the turkey with salt and pepper to your liking. Mix in the Worcestershire and poultry seasoning. Form 3 large patties. (Rach says thinner in the centers for even cooking). Add the oil, one turn of the pan, to the skillet and cook the patties, turning occasionally, until they are cooked through, 10 to 12 minutes. During the last minute of cooking, top each patty with 2 slices of cheese. Tent the skillet loosely with foil to melt the cheese.

Build the burgers by layering the roll bottoms, pickles, lettuce, onion, cheeseburgers, sauce, and roll tops.

Note: Creme Fraiche can be made at home by combining 1 cup whipping cream and 2 T. buttermilk in a glass container. Cover and let stand at room temperature (about 70 degrees) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

Smothered Enchiladas

This recipe is one that I discovered out of The All New Ultimate Southern Living Cookbook. Quick and comforting, this recipe is sure to please your loved ones. I like to serve it with a side of Spanish Style Ready Rice and a green salad with homemade ranch dressing.

2 lbs. ground beef
1 (1 1/4-oz.) pkg. taco seasoning mix
1 (4 1/2-oz.) can chopped green chiles, divided
2 (10 3/4 oz.) cans cream of chicken soup
1 (16 oz.) container sour cream
8 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
Toppings: salsa, sour cream, green onions, fresh cilantro

Preheat your oven to 350 degrees. Cook ground beef in a large skillet, stirring until crumbled and no longer pink; drain. Stir in taco seasoning mix and half of the chopped green chiles; set aside.

In a medium bowl, stir together remaining green chiles, soup, and sour cream. Pour half of the sour cream mixture into a slightly greased 9 by 13 baking dish.

Spoon beef mixture evenly down the center of each tortilla; roll up and place seam side down on top of the sour cream mixture in your dish.

Top with remaining sour cream sauce and cheese.

Bake uncovered for 25 minutes or until thoroughly heated.

Yield: 8 servings

Cooking the books, ya’ll!

Slow Cooker Chicken Spaghetti

Being an easy slow-cooker recipe, this meal ensures that I get that last load of towels folded. Oops, er…… that is so not true! What I meant to say, was that I get to start or finish that glorious novel that awaits me. Now, that is more like it! Happy reading!

1 (16 oz. pkg.) spaghetti, prepared
2 (10 1/2 oz. ) cans Campbell’s chicken broth
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Rotel tomatoes with green chiles
1 (4 oz.) can sliced mushrooms
4-6 green onions, chopped
1 (16 oz.) pkg. Velveeta cheese, cubed
1 rotisserie chicken, meat pulled off the bone and shredded or 4 boneless, skinless chicken breasts, cooked and cubed
1/4 tsp. celery salt
1/4 tsp. ground pepper

While you are preparing your spaghetti, stir all of the remaining ingredients in a slow cooker. (For ease in cleaning and combining recipe ingredients, I like to use a slow cooker liner here.) Cover and cook on low for 2 to 3 hours, stirring in between chapters of your book, until warmed through.
Serves 8 to 10

Grilled Bratwurst with Special Mustard Sauce

Grilled Bratwurst is one of my favorite meats to just throw in a tortilla and top with plain ol’ yellow mustard! But when the mood strikes, or the World Series rolls around, this recipe is always fun for the “big” game. It makes lots of mustard sauce and veggies, so you might want to grab double the brats and buns. Or throw the leftovers in that tortilla!
I found this recipe in a July 2001 issue of Southern Living.

6 bratwurst links (about 1 1/2 lbs)
2 large onions, thinly sliced
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
2 tsp. salt-free seasoning blend (I like Lawry’s brand)
2 T. butter or margarine
2 (12 oz.) bottles light beer
6 hoagie rolls split

Special Mustard Sauce, recipe follows

Grill bratwurst, covered with grill lid, over medium-high heat (350-400 degrees) for 10 to 15 minutes or until thoroughly cooked, turning once. (On days that just don’t lend themselves to grilling, these can be cooked on the stove top according to the package directions. I like Johnsonville brand)

Melt the butter in a large skillet over medium heat; add onion and bell peppers, and cook until tender.

Stir in the light beer and seasoning blend; add sausage, and simmer mixture for 20 minutes.

To serve, place a sausage link in each toasted roll that has been slathered in Special Mustard Sauce and top with the veggies. Enjoy the game!

Special Mustard Sauce

This little sauce is yummy! Serve the leftovers on ham sandwiches or thin it with a little water, add some olive oil, and make a simple dressing for a green salad.

1/2 cup butter or margarine
3 egg yolks, lightly beaten
1/2 cup prepared yellow mustard
1 tsp. salt
2 beef bouillon cubes
1/2 cup sugar
1/4 cup cider vinegar

Combine butter and bouillon cubes in top of a double boiler. Place over simmering water, and cook, whisking constantly, until butter melts and bouillon cubes dissolve. (be sure that your water is simmering gently before adding the egg yolks. They can start cooking too quickly and give some unfriendly lumps to your sauce.) Gradually whisk in beaten egg yolks. Add sugar and remaining ingredients; cook, whisking often, 20 minutes. Cover and chill.
Yield: 1 1/2 cups


Homemade double broiler