LOADED TWICE BAKED POTATO CASSEROLE

 

8 medium russet potatoes scrubbed clean and dried

2 tablespoons olive oil

2 tablespoons kosher salt

4 oz cream cheese

8 oz sour cream

4 tablespoons butter

12 oz shredded cheddar cheese, divided

4 green onions thinly sliced

8 strips bacon cooked and crumbled

Salt and pepper to taste

Chives or green onions

Bacon crumbles

Preheat oven to 400ºF. Rub potatoes with olive oil and salt and place on a large baking sheet. Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for at least 15 minutes.

Preheat oven to 350ºF. Cut potatoes in half lengthwise and roughly smash them.  Combine smashed potatoes with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl. Fold in crumbled bacon and green onions. Season with salt and pepper.  Place in a baking dish and top with the remaining shredded cheese.  Bake for 25 minutes or until cheese is melted and potatoes are heated through. Serve immediately.

SWEET PULLED PORK ENCHILADAS

For the Pulled Pork:

• 3 lb. Boneless Pork Shoulder Roast
• 16 oz. Root beer (non-diet), divided
• 1/4 cup water
• 1/2 tsp garlic salt
• 1/4 tsp black pepper
• 1 1/4 cup enchilada sauce 
• 4 oz. can diced green chiles
• 3/4 cup brown sugar
For the Enchiladas
• 2 cups enchilada sauce  , divided
• 8 to 10 corn & flour blended tortillas (or just corn)
• 3 to 4 cups shredded marbled cheddar cheese
Optional Toppings:
• Sour cream
• Diced Tomato
• Cilantro
• Diced Avocado

Instructions

1. Place the pork in your slow cooker and pour in 8 oz of root beer and 1/4 cup of water. Season the pork with garlic salt and pepper, then cover and let cook on LOW for 6 hours.
2. After 6 hours remove pork and shred with two forks. Drain any liquid from the crock pot and return pulled pork to the crock pot.
3. Combine the remaining root beer, 1 1/4 cup enchilada sauce, green chiles and brown sugar in a blender and blend until smooth. Pour over shredded pork and stir to combine. Cover and cook on LOW for an additional 2 hours.
To make Enchiladas:
4. Preheat oven to 375 degrees F.
5. Pour 1/2 cup of enchilada sauce on the bottom of a 9x13" casserole dish.
6. Place a generous 1/3 cup of pork on a tortilla and top with 1/4 cup of shredded cheese, then roll up. Place seam side down in the casserole dish. Repeat until the casserole dish is filled.
7. Pour the remaining enchilada sauce over the top of the tortillas and spread so the tortillas are coated. Top with the remaining shredded cheese.
8. Bake for 15 to 20 minutes or until the cheese is melted nicely in the center. Let cool for 5 minutes before serving. Enjoy!

via http://www.iwashyoudry.com/sweet-pulled-pork-enchiladas/?m

CREAMY CHICKEN & DUMPLINGS

1 1/4 pounds boneless, skinless chicken thighs

1 teaspoon coarse sea salt

1 teaspoon black pepper

2 tablespoons olive oil

4 tablespoons unsalted butter

1 sweet onion, diced

1/2 cup sliced carrots

1/3 cup sliced celery

4 garlic cloves, minced

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh thyme

1/4 cup all-purpose flour

6 cups low-sodium chicken stock

1/3 cup heavy cream

dumpling:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk

directions:

Season the chicken with salt and pepper. Heat a large pot over medium-high heat and add olive oil and 2 tablespoons of butter. Once sizzling, add the chicken to the skillet and cook it on both sides until deeply golden brown and cooked through, about 5 to 6 minutes per side. Remove the chicken and set aside to a bowl, shredding once cool. I actually throw it in the bowl of my mixer and shred it with the paddle attachment!

Reduce the heat to medium and add the other 2 tablespoons of butter. Add the onions, carrots, celery garlic, rosemary and thyme. Toss in another pinch of salt and pepper, stirring well. Cook until softened, about 5 minutes. 

While the vegetables cook, mix up the dumplings. Whisk together the flour, baking powder and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.

SPINACH & ARTICHOKE CASSEROLE

2 packages frozen and chopped spinach, thawed and squeezed dry

1 can artichoke hearts, drained and chopped

½ cup heavy cream

1/8 teaspoon salt

1/8 teaspoon coarsely ground black pepper

1 package [8 oz] cream cheese, softened

1 cup whole milk

Preheat oven to 350 degrees.  In bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup parmesan.

In a small bowl, with mixer at medium speed, beat cream cheese until fluffy.  Reduce to low slowly adding milk mixing until well blended.

Spoon spinach mixture into casserole dish; pour  cream cheese mixture evenly over spinach mixture.  Sprinkle with remaining 1/3 cup of parmesan.  Bake 25-30 minutes or until edges bubble and top is golden.  Makes 8 servings.

GRILLED VEGETABLE LASAGNA

I got this idea from a magazine a while back and have been longing to make it. Finally got to it and it did not disappoint.

4 small zucchinis
1 yellow or red pepper
2-3 large tomatoes
Spaghetti sauce
1 lb Italian sausage
1 package fresh mozzarella, cut into thick slices

Slice zucchini into long, thin ribbons. Slice pepper and tomatoes into thin slices. Brush with olive oil and season with salt and pepper. Grill in a grill basket or grill top until just tender and have grill marks.

Meanwhile, brown sausage and add spaghetti sauce. In the bottom of a small casserole dish, place a layer of grilled zucchini, cover with a layer of meat sauce, next layer tomatoes and peppers and cover with a layer of half of the mozzarella slices. Repeat with another layer of remaining zucchini slices, meat sauce, and cheese. Bake at 350 degrees. Serves 4.

CHICKEN & CORN ENCHILADAS

Corn tortillas
1 can corn
1 can black beans
3 chicken breasts, seasoned and cooked
Cheese
Red enchilada sauce

In a casserole dish, layer corn tortillas. Mix corn and black beans and season with taco seasonings of your choice. Layer mixture over corn tortillas. Shred or cut chicken into bite-sized chunks. Layer over bean/corn mixture. Spread a layer of cheese over chicken. Place another layer of corn tortillas over cheese. Layer with more cheese and pour enchilada sauce over the top. Cover witht tinfoil and bake until heated through.

KRISTI TURPIN’S CHICKEN ENCHILADAS

2 chicken breasts
1 can cream of mushroom soup
½ cup sour cream
1 cup shredded cheese
1 can enchilada sauce
1 can chopped green chilies
½ cup chopped green onions
1 package tortillas

Cook chicken and shred. Add soup, sour cream and cheese. Place tortilla shells in enchilada sauce coating both sides. Scoop chicken mixture into tortilla shell and roll. Place in baking dish and top with more cheese. Garnish with green onions and green chilies.

GREEN CHILE CHICKEN ENCHILADAS

1 can cream of chicken soup
1/2 can cream of mushroom soup
1 can (4 oz) diced green chilies
1 8 oz container sour cream
1 lb grated cheddar cheese
1/2 chicken, boiled, skinned, diced
1 dozen flour tortillas

Mix soup, chilies, sour cream, and half of the cheese. Divide mixture into 2 bowls. In one bowl, mix in diced chicken. Spoon chicken mixture into tortillas, fold insides, roll, and place in baking dish. Pour remaining mixture and cheese on top. Bake at 350 degrees for 30 minutes.

SPAGHETTI PIE

This recipe is a great way to reinvent left over spaghetti.

6 oz cooked spaghetti noodles
2 tablespoons cooking oil
2 eggs, beater
1/8 teaspoon garlic power
3/4 cup shredded mozzarella
Left over spaghetti and meat sauce
1 cup cottage cheese

Mix oil, eggs, garlic powder, mozzarella cheese and noodles. Place in lightly greased 10" pie pan and shape. Spread cottage cheese over noodle mixture. Cover with meat sauce. Bake covered at 350 degrees for 35-40 minutes. Sprinkle extra mozzarella cheese on top during the last few minutes of baking. Cut like a pie and serve.

EASY SHEPHERD'S PIE

Ingredients

• 1 1/2 lbs ground round beef
• 1 onion chopped
• 1-2 cups vegetables - chopped carrots, corn, peas
• 1 1/2 - 2 lbs potatoes (3 big ones)
• 8 tablespoons butter (1 stick)
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

BAKED RIGATON

16 oz Rigatoni or Bowtie Pasta
1 pkg. Italian Sausage, cooked (ground or finely sliced)
1 1/2 tablespoon dried thyme
2 cups whipping cream
1 can sliced olives
1 14 oz can diced tomatoes (Italian or garlic flavored; use the whole can, juice and all)
1 1/2 tablespoon Italian seasoning
1 1/2 cups crumbled feta cheese
2 cups mozzarella cheese, grated

Preheat oven to 375°. Butter large casserole dish. Cook pasta, drain and put in dish. Cook sausage and drain fat. Mix everything except the cheeses; add dash of salt and pepper. Cover with foil and bake for 20 minutes. Remove and mix in cheeses and bake for an additional 25 minutes. Let cool for approximately 5 to 10 minutes before serving.

CHICKEN BAKE

I found this recipe in a magazine and it didn't have any increments. This kind of scared me because I am really good at following a recipe! But I just went for it and it turned out so great. I put it together during my lunch hour, put it in the oven and timed it to begin cooking 30 minutes before I got home. The smell greeting me when I walked in the door was amazing! It was like walking into my mom's house after church on Sunday. And the way it tasted was even better than the way it smelled. Try it! I think the key is balancing your amount of liquids with how much rice you put in.

Butter
Sliced white mushrooms
Flour
Marsala wine
Heavy cream
Chopped parsley
Salt and pepper
Long-grain rice
Rotisserie chicken
Grated Parmesan cheese

Melt butter in a large skillet, add mushrooms and cook until softened. Stir in flour, Marsala and cream and cook until thickened. Stir in 2 cups of water, some parsley, salt and pepper. Sprinkle uncooked rice (2 cups) in a baking dish, top with chopped chicken and the mushroom gravy. Cover with foil and bake until bubbly, about 35 minutes. Then sprinkle Parmesan and bake 5 more minutes.

This is what it looked like before putting the cheese on.

TATER TOT CASSEROLE

1 pkg tatter tots
1 lb hamburger
1 can cream of mushroom soup
1/2 of an onion, diced
1/2 of a green pepper, diced
1/2 cup milk (to rinse out soup can)
Velveeta cheese slices
Season salt
Worcestershire sauce

Brown hamburger with onions and peppers; season to taste with season salt and Worcestershire sauce. Add soup and milk. Put meat mixture in the bottom of 9x13 casserole dish (or smaller). Cover with cheese slices and the layer tater tots. Bake at 350 for 30 minutes uncovered.