Penne, basil, pine nut, and cheese Casserole

I have to say that I've never cooked with pine nuts before, and I was pleasantly surprised!

This recipe calls for toasting them which gives a really great flavor.

This casserole was devoured by our entire family!

You will need:

8 oz (3 cups) penne, cooked and drained

2 cans (14.5 oz) crushed tomatoes in thick puree

2 Tbsp toasted pine nuts

1/4 cup slivered fresh basil or 1 tsp dried basil

3/4 tsp salt

fresh pepper

1/4 cup chopped fresh parsley

1 cup firmly packed grated swiss cheese

freshly grated parmesan cheese for sprinkling

To Make:

Preheat oven to 375 F.

Place pasta in a 2 1/2 quart casserole dish lightly coated with cooking spray or oil.

*toasting pine nuts*

Place pinenuts in a small nonstick skillet over medium/high heat. Stir with a wooden spoon until toasted, 4-5 minutes.

In a medium saucepan, over medium heat, stir together tomatoes, pine nuts, basil, salt, parsley & pepper. Simmer 2-3 minutes. 

Mix with pasta in casserole, and stir in swiss cheese. Sprinkle with parmesan cheese on top.

Bake uncovered until bubbly, 35-40 minutes. Let stand 10 minutes before serving.

Recipe Source: The big book of casseroles by Maryana vollstedt

Scalloped Potatoes with Ham

This recipe has me swinging from chandeliers! 

I watched the Pioneer Woman make it on her show and I knew that I just had to try it.

I've never made from scratch scalloped potatoes and with the addition of bacon, they were swoon worthy!

I cannot wait to make these again.

Ingredients:

3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly

2 Tablespoons Butter

3 cups Diced Ham

1-1/2 cup Half-and-half

1-1/2 cup Heavy Cream

1/4 cup Flour

Black Pepper To Taste

1 cup Grated Cheddar Cheese

1 cup Grated Monterey Jack Cheese

Chopped Parsley (optional)

To Make:

Preheat oven to 350 degrees. 

Butter a large casserole dish.

Heat butter in a large skillet. 

Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. 

Combine the two grated cheeses. Set aside.

Using a mandoline, slice potatoes into 1/8-inch slices (very thin.)

 Layer 1/3 of the potato slices in the buttered casserole dish. 

Sprinkle on 1/3 of the ham mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. 

Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

*Tip* To speed up the process, you can also boil the sliced potatoes for 3-5 minutes before assembling the casserole. Just drain before putting it all together.\

Recipe Source: The Pioneer Woman

Chicken Tamale Spoon Bread

Chicken Tamale Spoon Bread

I loved the hearty ingredients mixed with the cornmeal topping.
This is the perfect fall or winter dinner. 
Serve with a green salad and some good sourdough bread and you're golden!

Spoon Bread

¼ cup grapeseed oil

1 medium onion, chopped

1 medium green pepper,

cored, seeded and chopped

2 chicken breasts, boneless,

Skinless, cut into 1 inch cubes

1 (15 oz) can diced tomatoes

2 cups frozen corn

1 tsp kosher salt

1 tsp cayenne pepper

½ tsp pepper

½ cup cornmeal

1 cup water

For the topping

2 ½ cups milk

2 Tbsp butter

½ tsp kosher salt

½ cup cornmeal

1 cup shredded cheddar

cheese

2 eggs, beaten

For the Spoon bread:

Preheat oven to 375 F.

Heat oil in medium sauté pan over medium heat.  Add onions, green pepper, and garlic and sauté until onions are golden. Add chicken and cook, stirring, for 4 minutes to sear on all sides.

Stir in tomatoes, corn, salt, cayenne, and pepper. Cover, simmer 5 minutes.

Whisk in cornmeal blended with the water and simmer for 10 minutes longer. Pour mixture into 9X13 dish.

For the topping:

Combine milk with butter and salt in 2 qt. saucepan and heat over med-low heat, until just begins to simmer, but do not boil.

Gradually stir in cornmeal and cook, stirring until thickened, but not stiff.

Remove pan from heat and stir in cheese and eggs. Spread topping over the chicken mixture in dish. Bake, uncovered, 20 minutes until cheese is golden brown. 

Chiles Rellenos Casserole

Chiles Rellenos Casserole

This recipe was so different from what I usually make, but I really enjoyed the flavor of the chiles mixed with green onions and tomatoes. 

You can also add shredded rotisserie chicken to add some protein and a side dish of Mexican rice!

What you need:

1 large (7 oz) and 1 small (4 oz) can whole green chiles, drained and seeded, and cut lengthwise into quarters

3 cups grated cheddar cheese

2 tomatoes, seeded, sliced, and drained

8 green onions, including some tender green tops, sliced

2 large eggs

2 cups milk

½ cup flour

½ tsp salt

To Make:

Preheat oven to 350 F. 

Arrange chiles in a 7 ½ x 11 ¾ inch glass baking dish lightly coated with cooking spray and oil. 

Layer with half the cheese and in another layer, place tomato slices and onions.

In a medium bowl, beat eggs, milk, flour, and salt. 

Pour batter over chile mixture. 

Top with remaining cheese.

Bake, uncovered, until puffed and set, about 40 minutes. 

Let stand 10 minutes before serving.

Recipe Source: The big book of casseroles by mayana vollstedt

Beef Tamale Bake

Beef tamale bake

I really enjoyed this recipe because I love the combination of peppers, beans, corn, and meat. It reminded me of a tex mex dish. 

Cornmeal toppings:

1 cup yellow cornmeal

½ tsp salt

4 cups water

Other ingredients:

 1 pound lean ground beef

1 cup chopped yellow onion

½ cup chopped green bell pepper

1 clove garlic, minced

1 Tbsp chili powder

½ tsp dried oregano

¾ tsp salt

Fresh pepper

1 can (14.5 oz) crushed tomatoes in thick puree

1 can (16 oz) kidney beans, rinsed and drained

2 cups corn kernels (fresh, frozen & thawed, or canned & drained)

2 cups grated cheddar cheese

To Make:

Preheat oven to 350 F. 

Make the cornmeal topping: In a saucepan over medium heat, mix all ingredients. Bring to a boil, reduce heat, and cook stirring until thickened, about 5 minutes.

In a large skillet over medium heat, cook beef, onion, bell pepper, and garlic breaking up the meat with a spoon, until meat is no longer pink and vegetables are tender, about 5 minutes. 

Stir in the seasonings, tomatoes, beans, and corn and simmer 5 minutes.

In a 9X13 inch baking dish, lightly coated with cooking spray or oil, place meat and vegetable mixture.

 Spread cornmeal topping over the mixture and sprinkle with cheese.

Bake, uncovered, until bubbly and cheese is melted, about 30 minutes. 

Let stand 10 minutes before serving.

Recipe Source: The big book of casseroles by Maryana Vollstedt

Corn, Tomato, and Cheddar Pie

Corn, Tomato, and Cheddar Pie

This recipe is incredibly delicious.

I love how the flavors of the corn, tomatoes, lemon and chives all blend.

Pair this with a green salad and dinner is going to be great!

What you will need:

2-Pie crust, ingredients and recipe follows, OR you can just cheat like me and use a premade pie crust (Pillsbury makes a great one!)

1 3/4 pounds tomatoes

1 1/2 cups corn from, about three ears of corn, roughly chopped

3 TBSP chopped chives

1 tsp salt

1/4 tsp pepper

7 ounces sharp cheddar cheese (about 1 3/4 cups)

1/3 cup mayo

2 TBSP fresh lemon juice

2 TBSP melted butter for brushing on the crust

Pie Crust

2 cups flour

1 TBSP baking powder

3/4 Tsp Salt

6 TBSP (3 ounces) cold butter

 cut into cubes or grated

 and then frozen

3/4 cup whole milk

 To Make:

                                                    Preheat oven to 400 F.

If you are making the pie dough: 

Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter either with a pastry cutter or a fork until combined and crumbly. Stir in the milk with a fork until the dough comes together. Form in a ball and place in the fridge to chill while you prepare the filling.

Slice the tomatoes into 1/4 inch slices. To avoid a soggy crust de-seed about 75% of the slices by pushing out the goop and seeds.

Whisk the mayo and lemon juice together

Chop the chives, grate the cheese, and have the corn ready.

If making your own crust, divide the dough in half, wrap one half back in plastic wrap and put back in the fridge.

On a lightly floured surface roll out the dough into a 12 inch round. Place in a 9 inch pie plate.

Layer half the tomatoes, then half the corn, half the chives. 

Sprinkle with 1/2 tsp salt and some pepper. Layer half the cheese on top.

Repeat: remaining tomatoes, remaining corn, remaining chives, 1/2 tsp salt, pepper. Drizzle with lemon mayo and then top with remaining cheese.

Roll out top crust and either cut out vents with a cookie cutter or a knife. Crimp the edges and brush with the 2 tablespoons of butter. 

Bake in the 400 degree oven for 30-35 minutes.

Cool on a rack and serve either warm or at room temperature.

Source: Smitten Kitchen

Worth it Lasagna

This recipe does entail a lot of ingredients, but I have to say that I made it for family and it has quite the taste. It is really different, I have never imagined cooking a lasagna with raisins in it, but the flavors all mix well together!

This is a great recipe for a big get together, make a fresh green salad to go with, and it will be a hit!

Worth It Lasagna

This recipe is for 2 casseroles, you can make one and freeze one or just halve the recipe.

2 jars (26 oz each) meatless spaghetti sauce

1 can (14.5 oz) diced tomatoes, drained

½ cup burgundy wine

2 Tbsp brown sugar

3 garlic cloves, minced

2 pounds Italian turkey sausage links, casings removed

¾ cup raisins

2 tsp italian seasoning

1 ½ pounds sliced fresh mushrooms

1 medium onion, chopped

2 eggs, lightly beaten

2 cartons (15 oz) ricotta cheese

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1 cup grated parmesan cheese

2 packages (24 oz each) frozen cheese ravioli, thawed

1 cup shredded parmesan cheese

18 slices provolone cheese, cut in half

6 cups shredded Monterey jack cheese

5 large tomatoes, sliced

In dutch oven, bring first 5 ingredients to a boil. Reduce heat, simmer, uncovered for 20 minutes, stirring often.

In a large skillet, cook sausage over medium heat until done and drain. 
Stir in raisins and Italian seasoning; add to sauce. 
In same skillet, sauté mushrooms and onions until moisture is gone. 
Stir into sauce.

In large bowl, combine eggs, ricotta, spinach, and grated parmesan cheese; set aside.

In two greased 13x9 dishes, layer with 1 1/3 cup sauce, half package of ravioli, 1 1/3 cup sauce, ¼ cup shredded parmesan cheese, six half slices of provolone cheese, 1 cup Monterey jack cheese and 2 ½ cups spinach mixture.

Top each with 6 half slices of provolone cheese,
 1 cup Monterey jack cheese, 1 1/3 cup sauce, remaining ravioli and sauce, 
¼ cup shredded parmesan cheese, six half slices provolone cheese, 
sliced tomatoes and remaining Monterey jack cheese. (Dish will be full).

Cover and bake at 375 F for 45 minutes. 
Uncover; bake 10-15 minutes more.

Baked Ravioli

On Sunday's I like to make recipes that I am familiar with that do not take a lot of time because when we get home from church I am usually starving!

I decided to make this one week and this could forever be my new "go to" sunday recipe!

I love that it is super quick, i throw it together, get it in the oven, go upstairs to change, and then a bit later it is all done!

That is a winner of a recipe!

To make it you will need: 

1 bag (25 Oz. Bag) Frozen Ravioli

1 jar (26 Oz. Jar) Marinara Sauce

2 cups Shredded Mozzarella Cheese

Parmesan Cheese, For Sprinkling

What you do:

Heat oven to 400°F.

 Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.

Spread 3/4 cup of the pasta sauce in baking dish.

Arrange half of the frozen ravioli in a single layer over the sauce;

top with half of the remaining pasta sauce and half of the mozzarella cheese.

Repeat layers once, starting with ravioli.

Sprinkle with Parmesan cheese.

Cover with aluminum foil and bake for 30 minutes.

Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center.

Let stand for 10 minutes before serving.

Enjoy!

Source: http://tastykitchen.com