Davey Dad’s Thanksgiving Dressing

About 10-12 cups dried bread cubes or stuffing mix (I use homemade bread, cubed and dried in the oven or 2 bags of 365 Organic traditional stuffing mix)

6 ribs of celery, chopped

1-2 cups chopped yellow onion

1 pound hot Italian sausage or sage sausage, cooked and drained

1 large or two small apples (tart is best), peeled and chopped

Fresh sage leaves (large handful), chopped or dried sage if you  don’t have fresh

Big bunch of fresh parsley (chopped)

2 large cloves garlic, minced

Large pinch red pepper flakes (more if you like spicy)

Salt and pepper (adjust once it’s finished)

Fresh thyme leaves (small handful), can substitute 1tsp dried

1 1/2 sticks butter - more if you need it for frying the veggies 

4-6 cups unsalted or low sodium or homemade chicken broth (more if needed)

Melt butter in a large stock pot. Add celery, onion, and apple. Cook over medium heat until soft. Add garlic and cook another minute or two. Add herbs, cooked sausage, spices and stir well. Add chicken broth and bring to a boil. Now add bread cubes or stuffing mix. Mix until combined. Add more broth to completely soak the bread (you may need more broth than recipe calls for). Stuffing should be moist and a bit mushy. Cover and let sit for 5-10 minutes off the heat. Uncover and adjust salt and pepper. If dry, add more broth. 

Heavily butter or spray a 9x13 inch baking dish. Pour stuffing evenly into the pan. Cover with foil and bake in 350 oven (or lower) for at least 30-45 minutes. Uncover and move to top rack of the oven. Cook in a hotter oven if you can until stuffing is crispy and brown. 

This makes enough for a large family gathering (10-15 servings). Makes great leftovers. Serve with gravy on top. 

Note: ingredient measurements are flexible. Use as much herbs and spice as you like. You can leave some out or add different herbs like rosemary and marjoram. You can add chopped pecans, walnuts, or roasted chestnuts to make it nuttier. You can use hamburger instead of sausage or leave out meat for a meatless dressing. Cut it in half for a smaller crowd. This is a staple for Thanksgiving and Dave always adds tons of celery so don’t hold back on that ingredient! 

Spring Pot Pie with Chicken

2-3 Tbsp butter
1 cup sweet onion, diced
2 garlic cloves, minced
1 1/2 c. rainbow carrots, diced (I used small ones)
1 cup radishes, diced
2-3 cups asparagus, diced
1 cup sweet or red potatoes, small dice so it will cook through (optional)
1/4 c. flour
splash of dry sherry or dry white wine
1 cup low sodium chicken stock
1-2 tsp salt
1 tsp freshly ground pepper
8 oz mascarpone cheese
3 cups diced or shredded cooked chicken
1/2 cup frozen peas
2 tsp lemon zest
1 Tbsp lemon juice
2 Tbsp sliced chives or green onion tops
1 sheet puff pastry, thawed, but cold
flour
1 small egg, whisked with 1 tsp water

Preheat oven to 375 degrees. Heat butter in large skilled, saute onion, carrots, radishes, asparagus, potatoes, and garlic until tender crisp (about 3-5 minutes)

Sprinkle flour over vegetables evenly and mix carefully with the butter. Splash wine over top and then add chicken stock and bring to a boil until it is thickened. Season with salt and pepper. Stir in mascarpone until melted and incorporated fully. Fold in chicken, peas, lemon zest, lemon juice and chives or onion tops. Adjust seasoning as needed. Set aside off the heat.

(Do not allow pastry to get warm. Wait to do this step until right before you put it in the casserole dish.)
 Roll out puff pastry on a floured surface so it is even and large enough to fit over the casserole dish you are using. I used a 7 1/2X11 inch dish, but you can use any 2 qt. dish. It's okay for the contents to be heaping.

Fill casserole dish with filling and place the puff pastry on top, pressing down gently over the top and allow the extra to hang over the sides.*

Cut several slits on top and then lightly brush the top with the egg wash.

Bake for 45-50 minutes or until pastry is puffed and golden brown. Remove from oven and allow to cool about 10 minutes before serving.

*If you want to make individual pot pies, place filling into ramekins and bake for just 30 minutes.

This is a light and spring-like pot pie and tastes delicious.

Ratatouille

There are so many ways to make this dish. This is my favorite, but you can change it up easily. Don't worry about getting the "amount" of veggies or size of veggies right. This is one dish you can add more and it doesn't alter the taste. You can add or subtract herbs or replace them with fresh herbs (my favorite). This is also good for a main dish or a side dish to go along with a protein. The photos show how I made it into a main dish as a tart. I'll put what I did in a note at the bottom. Bottom line - make this dish and enjoy it while the summer and fall harvest is fresh. It tastes great hot or cold, so make it ahead and no need to even heat it before you eat it! Bon Appetit!

1 onion, sliced
3 large garlic cloves
2-3 Tbsp olive oil
3/4 pound eggplant, cut into 1 inch pieces (about 3-4 cups)
2 zucchini (medium), quartered lengthwise and cut into chunks
1 red bell pepper, chopped into squares
1/2 pound or 3/4 pound of ripe tomatoes (use whole or grape), chopped coarsely (about 1 1/2 cups)
1/2 -1 tsp dried oregano, crumbled
1/2 tsp dried thyme, crumbled
1/2 tsp ground coriander or cumin
1 tsp fennel seeds (use more or less to taste)
1/2 tsp red pepper flakes (optional)
1/2 cup shredded fresh basil leaves
Salt & pepper to taste

Salt eggplant cubes lightly and set in a colander to drain for 15 minutes or so. This will take some of the bitter taste out of the eggplant. Chop your other ingredients and prepare everything ahead while the eggplant is draining.

In a large skillet, heat 1 Tbsp olive oil over moderately low heat. Add onion and brown until softened, add the garlic and saute' until fragrant. Remove onion and garlic from the pan with a slotted spoon and set aside. Add remaining oil to the pan and turn up the heat to medium high. Add the eggplant and cook, stirring regularly, for about 5 minutes. Add the zucchini and pepper and stir fry an additional 3-4 minutes.

Once tender crisp, add the onion, garlic, tomatoes and herbs, except the fresh basil, to the pan. Salt and pepper lightly. Cook mixture on medium low, stirring frequently, for about 5-7 minutes or until vegetables are tender. Stir in the fresh basil and give it a good stir, cooking about 1 more minute.

Remove from heat and serve hot, cold, or at room temperature. This dish may also be made 1-2 days in advance, keeping it covered and chilled in the refrigerator.

Makes about 4 main dish servings, or 6-8 side servings.

NOTE: To make the tart, spread the hot ratatouille in a large glass dish, dot the top with fresh goat cheese. Then top with a puff pastry (homemade or one you buy at the store, following the instructions for thawing). Brush top of pastry with egg white and bake in a 400 degree oven for about 10-12 minutes.

Colorful Brown Rice and Chicken With Fall Vegetables

A captivating chicken, brown rice, Brussels sprouts, sweet potato, dried cranberry casserole is topped with sliced almonds. It’s flavored with thyme and a touch of cayenne pepper to enhance your taste buds. It reminds me a bit of Thanksgiving stuffing with a nutty flavor and packed with lots of color. It’s what’s for dinner when you don’t know what else to make and you have all of these items in your pantry and fridge just waiting to be used. If you need to make a gluten-free dish, this is one you will want to try. You could even make it your Thanksgiving stuffing or is that called dressing? In any case, try it, you'll like it!

1 cup of raw brown rice, cooked

1/2 medium onion (1 cup), chopped

1 Tbsp olive oil

2 Tbsp butter

16 oz package of fresh Brussels Sprouts, ends trimmed and quartered

2 medium sweet potatoes, peeled and cubed

1-1.5 pounds boneless, skinless chicken breast, cut into bite-sized pieces

1-2 tsp salt

1 tsp ground pepper

1 tsp dried thyme leaves (or 3 tsp fresh thyme)

1/4 tsp cayenne pepper

1/2 tsp paprika

1/2to 1 cup low-sodium chicken stock

1/2 cup dried sweetened cranberries

1/2 cup sliced and toasted almonds

Cook the brown rice and set aside. 1 cup of raw brown rice will make about 2 to 2 1/2 cups of rice. 

Preheat oven to 350 degrees.

Saute' onion in 1 Tbsp olive oil until tender in a frying pan with high sides. Add butter to pan and swirl it around the pan to coat. Add the fresh Brussels sprouts and sweet potatoes and fry until brown. If you caramelize the sprouts and onions, it will add a rich flavor to your dish. Add cut-up chicken and brown on all sides, pushing vegetables to the sides and top. 

Add salt, pepper, thyme, cayenne pepper and paprika and stir well Add the chicken stock and bring to a boil. Turn burner to simmer and cover pan, cooking the chicken to doneness and veggies so they are soft enough to eat. This will take about 10-12 minutes.

Add the rice and stir well. You may need a little more chicken stock, but it should not be "soupy, only moist. Add the cranberries and stir well to distribute them.

Grease a 9X12 inch glass baking dish  and scoop rice, chicken and veggie mixture into the baking dish. Sprinkle the almonds on top. Bake for about 15-20 minutes or until casserole is hot. You don't want to overbake or it will become dry. You can cover the dish with foil if you need to.

Remove from oven and serve with a salad. 

This makes at least 8 servings. You can keep this for leftovers the next day. Reheat with a  splash of broth to keep it moist.

ANOTHER IDEA: To make this a vegetarian dish, use vegetable stock in place of the chicken stock and leave out the chicken. 

YET ANOTHER IDEA: You could make this as a side-dish for Thanksgiving and it's gluten-free! It would make a delicious Thanksgiving dressing or stuffing.

To make this even nuttier -- throw in some cooked wild rice. Add some celery and garlic. Increase the heat level by adding more cayenne pepper. This recipe has a wonderful flavor!

Mom's Stuffed Manicotti

I first made this recipe on 3/28/1971 when I was just 13 years old! Yes, I was cooking since I was a young girl. I have no idea where I got the recipe (probably the back of the manicotti noodle box), but it is still one of my favorite Italian recipes.

In addition to the ingredients listed under the Meat Sauce and Cheese Stuffing, you will need:
1 box of manicotti shells (12-14 in a box)
1 cup or more of Mozzarella or Italian cheese blend
1/2 cup grated Romano or Parmesan cheese (in addition to what you put in the cheese stuffing)

Pasta Shells
Bring a pot of salted water to a boil and cook 12-14 manicotti noodles until just al dente. Rinse in cold water and place on a cookie sheet lined with parchment or a clean flour sack towel. Set aside.

Meat Sauce
1 pound ground sirloin (90% lean)
1/2 c. chopped onion
1 large clove garlic, minced
2 Tbsp. fresh parsley, chopped
1 Tbsp. dried basil, crushed
1 tsp. salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
12 oz can Contadina tomato paste (this brand is the best)
2 cups water (or if you like, 1 cup good red wine and 1 cup of water)
(add about 1 Tbsp brown sugar or raw sugar if you like your sauce a bit sweeter)

Brown ground sirloin, onion and garlic until onion is soft and meat is cooked. Add spices and allow to cook about a minute longer. Add tomato paste and water and stir until saucey. Let it come to a boil and then turn to a low simmer uncovered (or place a cover on cock-eyed to allow steam to escape), stirring occassionally. Simmer while preparing the rest of the ingredients or for at least a half hour.

Cheese stuffing
3 cups or 1 1/2 pounds of fresh ricotta cheese
2/3 cup of grated Romano or Parmesan cheese
2 eggs, slightly beaten
1/4 cup fresh parsley, chopped
1/2 tsp. salt
Dash pepper
1/4 tsp freshly grated nutmeg (optional)

Combine all ingredients and stir until well mixed. Using a small spoon, fill the manicotti shells with cheese mixture. You can also cut the shells on one side, but filling them keeps the cheese inside the shells.

In a 13x9 inch glass dish, spoon enough meat sauce to cover the bottom of the pan, about 1/3 of the sauce. Place the stuffed shells on top of the sauce in a single layer. Top with remaining meat sauce. then generously sprinkle 1/2 cup to 1 cup of grated Romano or Parmesan cheese on top.**

When ready to bake, preheat oven to 350 degrees.

Place a generous amount of mozzarella or Italian cheese blend on top of the manicotti. (1 cup or more) and place manicotti on the middle rack of the oven so cheese doesn't burn. Bake for 30-35 minutes or until sauce is bubbly and cheese is browned. Remove from oven and allow to rest about 10 minutes before serving. This should serve 6-8 people, depending upon your appetite.Makes great leftovers the next day!

Serve with garlic toast or warm bread and a big salad. Makes a great meal for company!


**At this point you can freeze it if you want. (If you freeze it, be sure to thaw dish completely in the refrigerator before baking it.)

Sausage Stuffing in an Acorn Squash Container

2 whole acorn squash
1 tsp olive oil
1/2 pound pork sausage
1/2 tsp red pepper flakes
1/4 cup butter
1/2 large onion (about a cup), chopped
2 stalks of celery, chopped
3 cloves of garlic, minced 
1-2 tsp. chopped fresh rosemary
Salt and Pepper (to taste)
1 large red apple, chopped
1/2 cup chopped pecans
3/4 cup fine bread crumbs
1 cup grated Parmesan cheese

Heat oven to 400 degrees.

Chop a small slice off each end of the acorn squash, then cut them in half and take out the seeds. Stand the acorn squash on the flat side on a low-sided baking dish. Rub olive oil over the cut side of the squash and salt and pepper each half. Bake in the oven for about 30-40 minutes (depending on the size of the squash), just until tender crisp.

While squash is baking, brown the pork sausage in a large frying pan. Add red pepper flakes while it is frying unless you already are using a spicy sausage. Fry until pink is gone and drain sausage on paper towel to remove most of the grease.

Add butter to the pan and cook onion and celery until soft. Add the garlic, rosemary, salt and pepper until fragrant. Add back the sausage, then add the apple and pecans and stir well. Sprinkle the bread crumbs on top until mixed into the sausage. The mixture should begin to look like stuffing and begin to crisp up a bit. Add more butter or oil if it looks too dry. Turn off the heat and stir in 1/2 cup of the Parmesan cheese, reserving the rest.

Divide the sausage mixture equally into the 4 halves of the squash, mounding on top if necessary. Place back into the oven for  10-

15 minutes. Sprinkle the remaining Parmesan cheese on top of the squash-sausage and heat for 5 more minutes or until cheese is melted and top is browned and squash is soft.

Total baking time is between 50-60 minutes. You can pre-cook the squash in the microwave oven to shorten the baking time.

Homemade Macaroni and Cheese

12 oz. uncooked elbow macaroni or any shaped pasta desired
6 Tbsp butter
6 Tbsp flour
1 tsp. salt
1/2 tsp pepper
1/4 tsp granulated garlic
1 tsp Dijon mustard
3 cups milk
5 cups (1 1/4 pound) shredded cheese (sharp cheddar and American, smoky cheddar, etc) - do not use pre-shredded cheese!
Smoked paprika (about 1/2 tsp)

1/2 cup Panko bread crumbs
2 Tbsp butter
1/3 cup grated Parmesan cheese

Cook macaroni al dente, drain and rinse to keep it from continuing to cook (unless white sauce is already made, then you can skip cooling down the pasta). While the macaroni is cooking, melt butter in a large saucepan over medium heat. Add salt, pepper and granulated garlic. Slowly blend in the flour to make a roux (be sure to put the burner on low to keep it from scorching). Mixture should be smooth and just starting to brown. Slowly stir in the milk and mustard and whisk into the butter-flour mixture until incorporated.

Heat to boiling, stirring constantly - boil one minute and then remove from heat.

Place macaroni in a large 2-3 quart casserole dish that has been sprayed with vegetable spray. Place the macaroni into the casserole and place shredded cheese on top. Pour hot cream sauce on top of cheese and let it sit for a minute. Then blend it all together with the macaroni to combine.Sprinkle smoked paprika on top.

Made without Panko Bread Crumbs

Melt butter and stir in Panko bread crumbs. Brown crumbs slightly and then spread the bread crumbs on top of the macaroni and cheese. Sprinkle the Parmesan cheese on top.

Bake uncovered in preheated 350 degree oven for 25-30 minutes or until bubbly. Makes 8 dinner portion servings or 10-12 side-servings.

Variety:
Chicken-Bacon Mac and Cheese: Stir in 2 cups of cooked and diced chicken and 1/4 cup sliced green onions. Top with crispy bacon (about 6 slices) that has been crumbled.

Tuna Mac and Cheese: Stir in two 6.5 oz. cans of tuna that has been drained. Can also add 1 cup of frozen peas that have been thawed.

**Updated 01/30/2020 to reflect better measurements and method.

Stove Top Mac & Cheese

Inspired by Alton Brown's recipe, this goes great with the Ultimate Chili Mac recipe

8 oz. macaroni
4 Tbsp. butter
2 eggs
6 oz. evaporated milk
1 tsp dry mustard
1 tsp hot sauce (I used Emerald Coast from Pepper Palace)
1 tsp. salt
Pepper to taste
10 oz. sharp cheddar cheese, shredded from a block (don't use pre-shredded)

Cook macaroni in salted water until al dente. While the macaroni is cooking, whisk together the eggs, milk, mustard, hot sauce, salt and pepper and set aside. Drain and return macaroni to the pan. Add butter and turn burner to low, stirring until melted. Add egg-milk mixture to the pan and stir. Quickly add the shredded cheddar cheese to the pan and stir constantly until melted. Stir about 3 minutes or until cheese is melted and creamy.

Serve immediately alone or with Chili Con Carne. Makes 4 servings unless you're really hungry, then it will serve one or two people!

Cantwell-Style Chick'n and Dumplin's

 I won't lie -- this recipe takes a long time to make, but with planning and some help, you can make a meal of chick'n and dumplin's that your family will never forget. Sure, there are easier recipes out there, but we made this one up one weekend when we had to prepare a meal for a bunch of hungry Boy Scouts who were camping after a day of biking one-third of the way across Indiana. It was their second day of biking and it was cold. They eventually biked 190+ miles across the State of Indiana. We like to think our high-carb comfort food brought them a little bit of home while they were out on the "trail."

Chicken

1 (4-5 lb) whole chicken (or whole chicken cut up), neck and giblets removed

1 stalk celery with leaves

1 small onion

5-6 peppercorns

1 bay leaf

fresh herbs (such as parsley, rosemary, thyme)

1-2 tsp. salt

Water to cover chicken

A day in advance, or several hours ahead, prepare the chicken by placing all of the ingredients in a large stockpot. Be sure chicken is fully covered with water. Cover and boil until chicken is completely cooked (half hour to an hour). Remove chicken from broth and place in a covered bowl in the refrigerator to cool. Strain broth and place in covered bowl and cool in refrigerator. Once cold enough to handle, remove chicken from bones, shred meat and refrigerate until ready to use. Skim fat off chicken broth. Remove 8-9 cups of broth and place back into the stock pot and let it come to a rolling boil. (Freeze any leftover broth for another use.)

Dumplin's
2 cups flour
1  tsp. kosher salt
6 Tbsp. room-temperature butter
1/2 cup HOT chicken broth left over from cooking chicken
Extra flour (save any used flour on the counter for later)

In a small mixing bowl, mix flour and salt. Add butter (no need to blend). Add hot chicken broth and stir until dough starts to pull away from sides of the bowl. Place on a well-floured surface and knead in enough flour to pat out dough to about 1/8 inch. Cut dough into 1/2 inch squares using a pizza cutter. Make sure there is plenty of flour to avoid sticking to the surface. The dough will be quite soft in texture. Save the flour from the dumplin's and place in a small bowl (you will use this to thicken the dish later).

Drop half the dumplin's in the hot chicken broth. Cook for about 5 or 6 minutes (until they are firm, but not completely done. Remove with a slotted spoon into a small bowl. Add the other half of the dumplin's and cook for another 5 or 6 minutes. When they are firm, dump the first batch back into the chicken broth and add the chicken meat to the broth to heat. Simmer until dumplin's are done (about 15-20 minutes longer).

In the meantime, prepare veggies below:

2-3 stalks celery, sliced
2-4 carrots, sliced
1 large onion, diced

In a large frying pan, melt 4 Tbsp butter. Add veggies and saute' until tender (about 10 minutes). Add leftover flour from dumplin's (about 1/4 to 1/3 cup), 1 tsp. salt and 1 tsp. black pepper. Stir until well blended.

Dump the veggie-flour mixture into the boiling pot of chicken and dumplin's and broth. Boil until thickened, stirring constantly to avoid burning the bottom of the pan. Add more broth if it is too thick. It should be a very thick "gravy" that clings to a spoon. Adjust seasoning.

Optional: add 1 cup of frozen peas and stir. Cook until peas are thawed. Keep warm until ready to serve.

Serve over mashed potatoes or for less carbs, just eat the chicken with the dumplings! Warm, comforting, and high carb, so don't eat too much, but enjoy this on a cold fall or winter's night!

QUICKER RECIPE:
If you don't want to boil a whole chicken and make homemade broth, you can use 1 1/2 pounds of chicken tenders (cut into chunks or leave whole if they are small) and boxed or canned chicken broth. If you do, the broth won't be quite as flavorful, but you can probably make chicken and dumplings in about 45 minutes or less. Saute' the chicken and vegetables together and put extra butter in the pan for a richer flavor. Also, you can add milk or half and half to the "gravy" to make it creamy. Experiment with the flavors and techniques. The key is the dumplings which can still be made the same way as above.

Makes 6-8 generous servings.

Baked Spaghetti & Meatballs with Gorgonzola Cheese

1 batch of Dave's Famous Meatballs (only make them about ping-pong ball size)
12 oz. spaghetti noodles, cooked al dente, and drained
Homemade spaghetti sauce (see below)
Shredded Parmesan cheese (about 3-4 oz)
Shredded Italian cheese blend (about 1/2 c.)
Gorgonzola Cheese (about 1/3 cup)

Homemade spaghetti sauce

1 to 2 turns of olive oil (about 1/2 Tbsp)
1/4 c. sweet onion, chopped
2 garlic cloves, crushed
1/2 tsp. fennel seeds
1 tsp. crushed red pepper
1 c. red wine
14.5 oz. can crushed tomatoes
14.5 oz. petite diced tomatoes
3 oz. tomato paste
2 tsp. sugar
1 tsp. dried basil
1 tsp. dried oregano
Salt/Pepper to taste
Water to thin as needed

Heat oil in a large frying pan. Add onions and cook until soft. Add garlic, fennel seed, crushed red pepper and allow to toast until fragrant. Add red wine and tomatoes. Bring to a simmer. Add tomato paste, sugar, basil, oregano, salt and pepper. Simmer for about 15-30 minutes. Add water to thin as needed. Adjust spices. I like extra spicy, so I add more red pepper flakes and black pepper.

To Assemble

Preheat oven to 350 degrees. Lightly grease 2 Qt. casserole dish. Place cooked spaghetti noodles in the bottom of the casserole dish. Add around 20 meatballs around the top of the noodles. Pour spaghetti sauce on top and mix slightly. Top with shredded Parmesan, Italian cheeses and sprinkle Gorgonzola cheese on top of it all. Add more cheeses as preferred. If you like the taste of blue cheese, add more. If you don't care for it, leave it out altogether.

Bake for 20-25 minutes and remove from oven. Allow to rest 5 minutes before eating.

Crock-pot Beef Stew

3 medium potatoes, peeled
4 medium parsnips, peeled
4 medium carrots, peeled
2-3 medium onions, peeled and cut into eighths
1 stalk celery, chopped into smaller pieces
2 large cloves garlic, halved
1 bay leaf
1 c. low-sodium beef broth (from 14.5 oz can)
1 tsp. Worcestershire sauce
1-2 tsp. paprika
Salt and Pepper to taste
2 pounds beef chuck roast, trimmed of fat and gristle or beef stew meat

Roux:
1-2 Tbsp. butter
2-4 Tbsp. flour
Juice from cooking + additional beef broth as needed to make a thick gravy

Cut all veggies to about the same size (chunks should be around 2 inches). Place in the bottom of the crock pot. Add celery, garlic, bay leaf. Cut meat into 1 1/2 inch cubes making sure it is trimmed of most fat. Place meat on top of vegetables. Mix spices with broth and Worcestershire sauce and pour over the top of the meat.

Crock pot for 10 hours on low or 5 to 6 hours on high, mixing up meat and veggies at least once if you cook on high to keep meat moist and tender.

Just before serving. Make a  roux with butter and flour in a small saucepan. Add hot liquid from cooking plus any extra beef broth to make a thick gravy. Pour over stew and stir together just before serving. Remove bay leaf. Makes excellent leftovers and if you have enough, you could make a beef pot pie the next day!

Serve with homemade biscuits, muffins or corn bread. Add a lettuce salad for a complete meal!

Mexican Chicken Lasagna

Made with corn tortillas instead of noodles, this spicy lasagna will satisfy your taste buds when you want something Italian and Tex-Mex. Serve with homemade guacamole and chips for the crunch!

1 1/2 pounds boneless, skinless chicken breasts cut into 1/2 inch chunks
3-4 Tbsp. Taco seasoning (I use Frontier Co-op Mexican spice blend)
1-2 Tbsp. olive oil
Salt and pepper to taste
2 cloves garlic, crushed
1 Tbsp. chili powder
1 tsp. ground cumin
14 1/2 oz. can petite diced tomatoes
1 8 oz. can tomato sauce or 1/2 can tomato paste for a thicker sauce
4 oz. can green chilies
12 6-inch round corn tortillas
10 oz. homemade or canned "hot" enchilada sauce (I use La Preferida brand)
8 oz. sour cream
1 small bunch green onions, chopped with green tops (about a cup)
2 jalapeno peppers, chopped (seeds can be included or removed)
3 cups Mexican blend shredded cheese

Heat oven to 350 degrees. In a large frying pan, heat olive oil, add chicken, Mexican spice, salt and pepper and fry until chicken is just cooked (pink is gone). Add garlic, chili powder and cumin and mix. Add canned tomatoes, tomato sauce or paste and green chilies to the chicken. Stir and cook to boiling, then turn down and simmer slowly, keeping chicken warm while you prep for assembly.

Add 1 Tbsp. enchilada sauce to the sour cream and set aside. Mix the green onions and jalapeno peppers and set aside. Cut 9 of the tortillas in half, leave 3 of them whole.

Place about 1/4 cup enchilada sauce on the bottom of a 11 1/2 X 9 1/2 inch pan. Place 6 halves and 1 whole tortilla over the enchilada sauce. Next spoon half the chicken mixture on top of the tortillas, sprinkle half the onion-fresh jalapeno mixture on top, then about 1 cup of cheese, followed by half the sour cream. Spread the sour cream lightly to cover the cheese.

Add another layer of tortillas (6 halves and 1 whole), then repeat with chicken, onion-jalapenos, cheese, and sour cream. This should fill up the dish almost to the top.

Add a final layer of corn tortillas (6 halves and 1 whole) to completely cover the top of the cheese-sour cream. Pour the remainder of the enchilada sauce on top of the tortillas.

Bake for 20 minutes. Top the enchilada sauce with the final cup of shredded cheese and continue baking for at least 10 minutes or as much as an additional 20 minutes. The lasagna should bubble around the edges and cheese and edges brown slightly. You may want to put a drip pan under the lasagna in case it drips or boils over.

Remove from oven and let it rest 10 minutes. Cut and serve with guacamole, chips. lettuce salad, tomatoes, black olives or whatever you like! Makes 8 very generous servings.

Pasta and Meatball Bake

For a quick meal or when company comes, try this casserole with a pocket of goodness hidden inside that is easy on the budget and easy to make. Substitutes are possible if you don't like my combo, but for those nights when you're looking for quick -- this meal can be made in less than a half hour!

16 meatballs (homemade - pull out ones you froze from this recipe the day before so they are thawed)
1 1/2 jars (36-40 oz) favorite marinara sauce (I used this Classico sauce but any will do)
2 small zucchini, sliced
2 cloves garlic, crushed
16-oz box of mini-penne pasta (or your favorite pasta noodle)
1/2 cup to 1 cup small curd cottage cheese or ricotta cheese
12 oz. shredded mozzarella cheese
Freshly ground black pepper to taste
Extra spices like red pepper flakes, Italian spices, granulated garlic to taste
Freshly-grated Parmesan cheese

Heat oven to 375 degrees. Bring a large pot of water to boiling and add the dry pasta. The pasta mentioned only takes 7 minutes to cook. Drain and add the marinara sauce to keep pasta from sticking.

While the pasta is cooking, fry zucchini and and garlic in a small amount of olive oil or butter until tender and slightly browned.

Add meatballs to pasta-marinara mixture and heat until completely warmed up. Add black pepper, red pepper flakes and any other spices you like. Stir in about half the mozzarella cheese and mix until slightly melted.

Pour a 1/4 c. of marinara sauce in the bottom of a 9x13 inch pan to coat the bottom. Add half the pasta-marinara-meatball mixture. Put the zucchini on top, then dot the top of the zucchini with cottage or ricotta cheese. Top with the remaining pasta-marinara-meatball mixture. Cover the top with the remainder of the mozzarella cheese.

Bake in oven for 15-20 minutes or until pasta is hot and cheese is slightly browned. Allow to rest for a few minutes.

Serve with freshly-baked bread and a tossed salad. This is enough to serve 8 hungry people. Feel free to cut the recipe in half or keep the rest for leftovers the next day. It just gets better!

Stuffed Green Peppers

4 green peppers
1 pound ground round or ground sirloin
1/4 c. chopped onion
1-2 cloves of garlic, chopped
Salt and pepper to taste
1-2 c. cooked rice, cooled or cold
14 1/2 oz. can petite diced tomatoes, undrained
4-8 oz. tomato sauce
1 tsp. hot sauce
1 Tbsp. chili powder
1/2 tsp. dried (or 1 tsp. fresh) oregano leaves
1 c. cheddar (or any favorite) shredded cheese (divided)

Cut and remove seeds from green peppers. Place in a glass dish and cover with plastic. Microwave for about 4-6 minute until softened, but not cooked.

In a large frying pan, cook ground beef, onion and garlic until browned. Drain fat and rinse to remove fat (if desired). Pat dry and return to pan. Add spices, rice and diced tomatoes until heated through. Add 3/4 c. cheese and stir.

Fill each green pepper to top and place "cap" on top and place in an 8x8 ungreased glass pan. At this point you can microwave to finish cooking or bake in a 350 degree oven until hot and bubbly and pepper is cooked to desired doneness (about 1/2 hour). Remove "cap" of green peppers and add the rest of the cheese to the top. Bake another 5 minutes until melted. Place cap back on the peppers and serve.

Serve with corn on the cob, fresh green beans, fresh beets, a fruit salad or another veggie. Tastes like Spanish rice in a green pepper! Can top with some fresh tomato just before serving to dress them up!

Baked Rigatoni

1 pound ground beef (I used ground round)
1/2 large green pepper, chopped
3 large cloves garlic, minced
1/2 medium onion, chopped
1 tsp. red pepper flakes
1 tsp. Italian seasoning
1/2 to 1 tsp. fennel seeds
1/2 tsp ground black pepper
Salt to taste
1 jar your favorite marinara sauce + water to rinse out the jar
1 pound rigatoni
1 1/2 c. ricotta cheese
1 egg
1/2 c. grated Parmesan cheese
3-4 oz. fresh mozzarella cheese, cut into small squares
Extra Parmesan cheese

Heat large pot of water to boiling, add a small amount of salt. Cook rigatoni noodles to al dente, drain and set aside.

Preheat oven to 350 degrees.


In a large skillet, brown ground chuck, breaking into chunks, drain and rinse meat with water to remove extra fat. Set aside. In a small amount of olive oil, saute' green pepper, garlic and onion until tender. Add spices and cook a bit more until fragrant. Add marinara sauce and water and cooked ground chuck. Bring to a boil and then lower heat to simmer.

While sauce is simmering, combine ricotta cheese, egg and 1/2 c. Parmesan cheese until well blended.

Place half the noodles in a large baking dish that has been sprayed with non-stick spray (I use my Pampered Chef deep dish pan). Pour half the meat sauce on noodles and mix. Add half the ricotta cheese mixture and swirl. Add the rest of the noodles, sauce and ricotta cheese and swirl the cheese to spread throughout. Dot the top with the fresh mozzarella cheese squares. Cover loosely with foil and bake for 45 minutes or until hot and bubbly. Remove the foil and cover top with freshly grated Parmesan cheese. Allow to melt and allow to stand about 5-10 minutes to rest.

Serve with a large garden salad and bread sticks. Very easy and yummy!

Red Chili Pepper Chicken, Chick-Peas and Orzo Skillet

1 Tbsp. olive oil
3-4 boneless skinless chicken breasts, cut in think strips (1 1/4 to 1 1/2 pounds)
3 whole carrots, cut in thin slices
1 md. onion, chopped
3 cloves of garlic, finely chopped
1 1/2 tsp. ground cumin
1 tsp. Salt-free Italian seasoning
1 1/2 tsp. crushed red pepper flakes
1 can (14 oz) chicken broth (may need additional broth while it is cooking)1-2 cups water
1 cup uncooked orzo pasta2 cups (15 1/2 oz can) chick-peas (garbanzo beans), drained and rinsed - if using dried, soak 1 cup of dried beans overnight, drain and rinse before using

4 cups fresh spinach leaves, rinsed and hard stems removed.

Heat oil in a large skillet and stir fry chicken for about 3 minutes. Add the carrots, onion and garlic and cook until vegetables are tender-crisp, stirring to keep from burning. Add the cumin, Italian seasoning and red pepper flakes and cook an additional minute, stirring to distribute spices.

Add the chicken broth and 1 cup of water and bring to a boil. Add the orzo pasta and stir. If you need more liquid, add it slowly and no more than 1/4 cup at a time. Add the chick-peas and cover skillet, reduce heat and simmer about 12-15 minutes. Stir occasionally, making sure that it doesn't stick and that there is enough liquid to cook the orzo. Add more if needed. Liquid should be absorbed and orzo tender after 15 minutes.

Add the fresh spinach and cover so spinach wilts (about 2 minutes). Stir spinach into the orzo-chicken mixture and adjust seasoning.

Easy and very tasty! We ate it so quickly, I didn't get a photo! :)

Chicken Parm with Spaghetti

Nathaniel helped to make this today (with Dave) and I had to share how beautiful it looks. If you want to know how to make it, click here!

Scalloped Potatoes and Ham

What a great way to use leftover ham! We love this after Christmas or Easter when leftovers from ham seem to be abundant. We make a HUGE amount, so if you want less, just cut this recipe in half. This makes enough to serve 8-10 people (we love leftovers)!

3 pounds (about 8-10 medium) potatoes, washed, pared and sliced thinly to measure around 6 cups
5 Tbsp. butter
5 Tbsp. flour
1 1/2 tsp. salt
1 tsp. freshly ground pepper
4 cups (whole) milk
1 small onion, finely chopped (about 1/2 cup)
3-4 cups chopped (small pieces) cooked, smoked ham
3 cups shredded sharp cheddar cheese, divided

Melt butter in large saucepan, sprinkle in flour and blend with melted butter, salt and pepper. Whisk until smooth and bubbly. Add milk slowly, stirring constantly with a whisk until smooth. Heat on medium heat until hot and boiling. Boil 1 minute, stirring constantly with a whisk. Remove from heat and allow to stand. Add 2 cups shredded cheese and mix until melted.

You may want to prepare potatoes layer by layer to avoid potatoes, exposed to air, from browning. I usually do about 3 potatoes per layer.

Divide onion and ham in half, cheese sauce and potatoes into thirds. Start with a very large baking pan that will hold about 3-4 quarts. Butter or spray the pan with non-stick vegetable spray. Place 1/3 of the potatoes evenly on the bottom of the pan, add 1/2 of the ham and onion, 1/3 of the cheese sauce. Top with more potatoes, the other half of the onion and ham and 1/3 of the cheese sauce. Top with a final layer of potatoes and remaining cheesesauce. Reserve the remaining 1 cup of cheese until later.

Cover with aluminum foil or cover of dish and place in 350 degree oven (preheated). Bake for 30 minutes. Remove cover,  and bake an additional 45 minutes. Add shredded cheese on top and bake another 10-15 minutes or until potatoes are tender and everything is bubbly and top is slightly brown.

Let stand 5-10 minutes before serving. Serve with a green veggie or salad and fruit. Leftovers are delicious!

Chicken a la King

If you're in a hurry, use a rotisserie chicken. If you'd prefer to use your own chicken, cook up 4 half chicken breasts, but there is more flavor in the rotisserie chicken.

1 large rotisserie chicken, meat removed and chopped (about 5 cups)
1 small onion (1/2 c.) chopped finely
1/2 red pepper, chopped
4 oz small portabella mushrooms, sliced
1/2 c. butter
1/2 c. flour
3-4 Tbsp. dry sherry wine
1 (14 1/2 oz) can low sodium chicken broth (or equivalent homemade chicken broth)
1 1/2 c. whole milk
1/2 c. sweet peas, frozen
Salt & Pepper to taste
1/4 c. toasted sliced almonds

Croissants, biscuits, toast, potatoes (or whatever you like)

Melt butter in a stock pot. Add onion, red pepper and mushrooms. Saute until softened. Sift flour slowly incorporating it into the fat until all absorbed. Add sherry wine and then the chicken broth, carefully incorporating it into the roux. Mixture will be thick. Add the milk all at once and stir until incorporated. If too thick, add a little more milk. It should coat the back of a wooden spoon. Add salt and pepper to taste and frozen peas. Stir and turn down to simmer. Add the chopped chicken and adjust taste and thickness. It should be like a thick stew.

Serve over warm croissants, split. Top each serving with toasted almond slices. Makes 6 generous servings.

Tuna Noodle Casserole

Modified Emeril Lagasse recipe.

1 c. chopped onions
1/3 c. chopped bell pepper
4 Tbsp. butter
1 tsp. minced garlic
1 tsp. Emeril's Essence
2-3 Tbsp. flour
2-3 Tbsp. dry white wine (pinot grigio)
1 c. chicken stock
1 c. whole milk
10 oz. wide egg noodles
2 (6 oz) cans solid white tuna (Albacore), drained and broken up
Small handful chopped flat-leafed parsley
1/2 tsp. freshly ground pepper
1/3 c. freshly grated Parmesan Cheese
1 c. baby frozen peas, thawed
1/2 c. panko bread crumbs tossed w/ 1-2 Tbsp. melted butter

Saute onions and peppers in 4 Tsp. butter in Dutch oven until soft. Add garlic and cook until soft, but not burned (2 minutes). Add Essence, pepper and sprinkle with flour. Cook for 2 minutes until flour is well-blended. Add wine and chicken stock, cook until smooth and thick. Add milk and bring to a boil. Reduce heat and simmer until sauce is thick enough to coat back of a spoon. Add more broth if too thick. Maybe simmer about 10 minutes or so.

Cook egg noodles until al dente. Drain and set aside. Butter a large baking dish (9x13). Preheat oven to 375 degrees.

When sauce is thick enough, add noodles, tuna, peas, parsley, Parmesan cheese and stir until combined and warm. Transfer to baking dish and top with buttered bread crumbs. Bake uncovered until bubbly and top is golden brown (about 25 minutes).

Note: Emeril's Essence can be found at https://www.emerils.com/124746/emerilized-tuna-casserole