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Goulash with Spaetzle

Goulash with Spatzel

Goulash with
Spaetzle

German food is rare where I’m from in California. But here in our little town located in the Southwest corner of Indiana, it’s the norm. After eating at one of the best German restaurants for Valentines Day which is located in Jasper, Indiana, I decided to try my hand at making goulash. I read the description on the Schnitzelbank’s menu and I figured I could do this dish justice. Here’s my stab at Goulash served over Spaetzle, which I brought home from them.

Ingredients:    serves 4

  • 1 pound beef stew meat
  • 3 TB bacon grease
  • 2 carrots, sliced
  • 1 yellow onion, sliced
  • half a cabbage, sliced
  • DSC_01402 slices bacon, cooked and crumbled
  • 2 to 3 cloves garlic, minced
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 TB flour
  • 3 cups red wine, (use wine you would drink, not cooking wine)
  • 1/2 tsp ground thyme
  • 1 TB tomato paste
  • 1 bay leaf
  • 2 cups chicken broth
  • 1 bay leaf

Preheat you oven to 450.

DSC_0141 (2)Heat the bacon grease in a heavy bottom dutch oven over medium-high heat on your stove. I’m using my enameled cast iron dutch oven. Dry the pieces of stew meat between paper towels. Really squish the blood out of them. You want them as dry to the touch as possible so they will brown nicely. Add them to the pot of hot bacon grease and brown slightly on all sides. You may need to work in small batches, beware,the browning happens rather quickly. Once the beef is browned remove and set aside. Add the carrots, onion and cabbage into the hot pot and cook until they wilt and start to brown. Remove these and set aside. Remove the pot from the heat, add the browned beef back to the pot and season with salt and pepper, tossing well. Sprinkle the meat with flour and toss until the pieces are covered.

Bake in your 450 degree oven with no cover for 5 minutes, toss and bake for another 3 minutes. Remove and lower the oven heat to 325. Whisk in the wine, whisking will deglaze the pot. Stir in the thyme and tomato paste, add the bay leaf. Stir in the vegetables and add enough broth to cover the meat and vegetables. Bring to a simmer on the stove then cover and place in the oven to simmer slowly for about 2 1/2 hours. The dish is fully cooked when the meat is fork tender and believe me it will be delightfully fork tender.

Using a sieve, over a medium skillet, strain the liquid from the meat & vegetable mixture. Place the mixture back into the dutch oven and cover to keep warm. Heat the skillet over medium-high heat, rapidly simmering and whisking the liquid until it thickens to your liking. Pour this thickened gravy over the mixture and toss well. Your goulash is now ready to serve.

Suggestions: I served ours over spaetzle, but it would also be good over sliced boiled potatoes or egg noodles.

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Posted by on March 9, 2014 in Beef, Casseroles, Soups and Stews

 

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Huevos Rancheros Chilaquiles

Huevos Rancheros Chilaquiles

Huevos Rancheros Chilaquiles

Oh what to make for breakfast? I needed something easy but delicious. Mark loves Huevos Rancheros so how about making them into a Chilaquiles dish. So here you have that very idea. Simple, easy and so delicious.

Ingredients:  yields 4 servings

  • 1/2 pound of ground sausage
  • vegetable oil
  • 1 dozen corn tortillas, cut into strips or pieces
  • about 2 cups of leftover tomato salsa
  • ground cumin, garlic salt, ground black pepper
  • 5 eggs, whisked well with a little bit of water
  • shredded Mexican blend cheese
  • DSC_01113 green onions, green and white parts sliced

In a medium size skillet, brown the sausage, remove to a paper towel lined plate and set aside to drain. Add about a half-inch of vegetable oil in the skillet and heat over medium. Add the tortilla strips and cook until lightly browned and crisp. In a large bowl combine the sausage, cooked tortilla strips, salsa, a couple shakes of cumin, garlic salt and pepper. Add in a handful of the shredded cheese blend and gently toss it all together.

Preheat your oven to 350 and butter a 9 x 9 baking dish or a glass pie pan.

Spread the mixture into your prepared baking dish. Pour the whisked eggs over the mixture and bake for 15 minutes. Now top that mixture with a couple of handfuls of shredded cheese and sprinkle with the green onions, bake for another 15 minutes until the cheese is bubbly and melted and the eggs are completely cooked. Serve with some Cilantro Crema or sour cream.

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Posted by on February 23, 2014 in Breakfast, Casseroles

 

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Breakfast Pie

Breakfast Pie

Breakfast Pie

Breakfast Pie? Yes I know it’s a Quiche. But you have to understand, Mark doesn’t like Quiche. Mark will tell you he will never eat a Quiche. According to Mark Quiches are horrible. So…. I call this breakfast pie and watch his eyes light up when he smells the aroma hit the kitchen. He enjoys every piece of it, from his first bit to the very last and even part of mine. So even though Mark will tell you he hates Quiche, he loves my breakfast pie. I use Betty Crocker’s basic Quiche recipe then add flavors we enjoy.

Ingredients:  serves 2 to 4 people

  • 1/2 pound ground sausage, cooked and crumbled
  • 1 @ 9″-inch pie crust
  • 4 eggs
  • 1 3/4 cups heavy cream, (whipping cream)
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground mustard
  • 1/2 cup shredded sharp yellow cheddar cheese
  • 1/2 cup shredded white cheddar cheese
  • half of an onion, diced
  • 1 garlic clove, minced
  • one big handful of Kale, shredded

Preheat your oven to 425. I used 2 small cast iron skillets, they’re about 5 1/2″-inch diameter. You surely could use a 9″-inch cast iron skillet or a 9″-inch pie pan. (If using the large pans increase the heavy cream to 2 cups.)

Place your pie crust into your pans or pan. In a bowl stir together the cheeses, onion, garlic, kale and sausage, place this in your pie crust. Then whisk together the eggs, cream, salt, pepper, cayenne pepper and ground mustard. Pour this over the other ingredients.

Bake for 15 minutes on 425, then lower the oven temperature to 300 and bake for another 40 to 45 minutes until a knife inserted in the middle comes out clean. Remove the pies or pie and let them rest for 10 minutes before serving.

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Posted by on January 26, 2014 in Breakfast, Casseroles

 

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Black Bean & Spinach Enchiladas with a Butternut Squash Chicken Sauce

Black Bean & Spinach Enchiladas with a Butternut Squash Chicken Sauce

Black Bean & Spinach Enchiladas with a
Butternut Squash Chicken Sauce

While we were enjoying our “Leftover Delight” dinner of Butternut Squash & Chipotle Chicken Stew Mark said “This would be great in an enchilada type thingy.” So that’s exactly what you have here in this recipe. We absolutely enjoyed this new spin on enchiladas.

Ingredients:

  • about 3 cups of butternut squash soup that has been combined with shredded chipotle chicken. (Both recipes you can find here on my blog) OR  just use the leftover soup as the sauce.
  • 1 dozen corn tortillas
  • about 3 cups shredded spinach
  • a handful of parsley, chopped
  • 3 Roma tomatoes, diced
  • 1/2 red onion, diced
  • 2 cups re-fried Black Beans
  • 2 cloves garlic, minced
  • ground black pepper
  • about 2 cups Mexican blend shredded cheese

Pre-heat your oven to 350 and butter a casserole dish. You can use a non-stick spray if you want.

Mix together the spinach, parsley, tomatoes, onion, re-fried beans and garlic. Season with a bit of black pepper. Make sure your corn tortillas are warm and soft to ensure easy assembly. I microwave mine for a few minutes working with 6 at a time. Put a heaping tablespoon of the bean mixture in the middle of the tortilla and roll up. Place each one side by side in your casserole dish. Once all 12 have been assembled, spoon the butternut squash soup over them and top by sprinkling the shredded cheese. Cover with foil that has been sprayed with a non stick spray, this will keep the cheese from sticking. Bake for 15 minutes, remove the foil and bake for another 15 minutes. Serve over a bed of shredded spinach and kale with a dollop of sour cream on top.

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Breakfast Chilaquiles

Breakfast Chilaquiles

Breakfast Chilaquiles

The holiday season is finally over for us. All the traveling to and from to visit those we love has worn me out. I haven’t been cooking much over the holidays, hence I have missed my kitchen. Here’s a quick and easy breakfast recipe and the best part it can use up some leftovers from the refrigerator.

Ingredients:   feeds 2 to 4 people

  • 6 to 10 corn tortillas, cut into strips
  • vegetable oil, for frying
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 2 strips bacon, cooked and minced
  • 1/4 cup parsley, minced
  • 4 eggs
  • shredded cheddar cheese, divided use
  • Tapatio Sauce, or hot sauce
  • cumin
  • dried yellow mustard
  • black pepper
  • garlic salt
  • 2 Roma tomatoes, or 1 big tomato
  • 1 green onion, sliced

Preheat your oven to 350.

Heat some vegetable oil in a 10″-inch skillet over medium-high heat. Use a skillet that can go from the stove-top to the oven. Add the corn tortillas strips and fry until just crispy. Remove and let drain over paper towels. Turn off the heat, wipe the skillet with a paper towel to remove excess oil and place the skillet back on the warm burner. Add the onions, bacon and garlic, let them heat in the hot skillet until the onions are soft. Do not turn the heat back on.

In a medium bowl add the parsley, eggs, a handful of shredded cheese, a shake of hot sauce, cumin, dried yellow mustard, black pepper and garlic salt. Now add the softened onions, bacon and garlic and whisk all the ingredients together. Toss the fried tortilla strips into the wet ingredients until covered with egg mixture. Place this mixture back into the skillet. Bake for 10 minutes after which you will sprinkle the top with more cheddar cheese and tomatoes. Bake for another 15 minutes. Top with sliced green onion, cut into wedges, top with some sour cream or salsa and serve. Try serving this over a bed of greens and re-fried beans for a complete breakfast plate.

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Green Bean Casserole in the Crockpot

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Green Bean Casserole

First off, I am not a fan in the least of the Green Bean Casserole…..but dang if almost all of my Thanksgiving guest are. Well at least they seem to be as it is always requested and always seems to make it to the table. (Someone always insist on bringing the darn thing) This year Mark actually requested it and look so disappointed when I said no way. Oven space on this day is at a premium and I did not want to share even a minute of it for this side dish. Then a young cousin of mine shared a recipe where the casserole was made in a crockpot….Hmmmmm, could this be? How could that change the way it taste? Well after looking over the recipe I found it used a cream sauce made from scratch. Well I can’t bear to chance a homemade cream sauce turning sour in the crockpot….so why not blend the traditional French’s Green Bean Casserole recipe and this one. And that’s exactly what I have done. Plus of course I have doctored it up a bit. (Sorry about not having the finished dish photo, but hey it won’t be done until Thanksgiving Day)

Julia Child's Sauteed Mushrooms

Julia Child’s
sautéed Mushrooms

Ingredients:   Serves about 12 people

  • 8 oz of butter sautéed mushrooms and green onions, cooled (see Julia Child’s recipe, just search “sautéed mushrooms” here on my blog.)
  • 1 can of Cream of Mushroom Soup with Garlic
  • 3/4 cup milk
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground thyme
  • 3/4 cup grated Parmesan Cheese
  • 2 cloves garlic, minced
  • 3 slices cooked bacon, crumbled
  • 2 to 3 cans green beans, drained (this was hard to measure as I used green beans I had canned over the summer)
  • 1 1/2 cups French’s French Fried Onions, divided use
  • 1 TB salted butter
  • 1/2 cup Panko Bread Crumbs

In a large bowl, whisk together the soup, milk, salt, pepper, thyme, Parmesan cheese and garlic. Fold in the sautéed mushrooms and onions, bacon and the green beans. Butter the bottom and sides of your crockpot and add this green bean mixture. Top with 1/2 cup of the French’s French Fried Onions and cook on low for at least 4 hours, but it can cook all day if you need it to. About 15 minutes before serving, put the cooked mixture into a warmed casserole dish. Melt the butter in a skillet over medium heat, add the Panko Bread Crumbs and sautéed until toasted. Stir in the remaining 1 cup of fried onions, toss well. Put this topping over the green bean mixture and serve.

Make ahead tip: After combining the bean mixture I put it into a gallon sized freezer zip lock baggy, write down the finishing instructions and place in the freezer. Now on Thanksgiving morning I will defrost it a bit on the counter, put into the crockpot and continue on my way. (I’ve completed the assembly of this dish today, Saturday….1 dish down only 7 to go)

 

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Beef Stew

Beef Stew

Beef Stew

Yesterday we were in the midst of a big storm. Rain, wind and some tornadoes….couldn’t be a better day to make a batch of comforting Beef Stew. Boy does this stuff make the house smell wonderful. I’m now calling this my Tornado Beef Stew.

Ingredients:

  • 1 pound beef stewing meat (or you can cut any beef boneless chuck or round roast into 1-inch cubes)
  • 1/2 cup flour
  • 1/2 tsp Lawry’s Seasoned Salt
  • 1/4 tsp ground black pepper
  • 1 TB bacon grease (or you can use vegetable oil, but the bacon grease adds so much wonderful flavoring)
  • DSC_16852 1/2 cups chicken broth
  • 1 TB Worcestershire Sauce
  • 1/2 cup bourbon sauce (see my recipe)
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 2 large potatoes, cut in large cubes
  • 2 carrots, cut into about 1-inch pieces
  • DSC_16862 stalks celery, cut into about 1-inch pieces
  • 1 onion, cubed
  • 2 cloves garlic, minced
  • 1/2 cup cold water
  • 2 TB flour

Dry the meat pieces very well by smashing them between paper towels. In a bowl combine the 1/2 c flour, Lawry’s Seasoned Salt and black pepper. Dredge the beef pieces in this mixture until well coated. Heat a dutch oven over medium heat, then add the bacon grease to melt. Place the beef into the hot grease and cook until they are browned on all sides. Once the meat is completely brown add the chicken broth, Worcestershire Sauce, bourbon sauce, salt and white pepper. Using a whisk, scrap the bottom of the pot to deglaze it and release all that wonderful flavoring. Bring to a boil, reduce the heat to low, cover and continue to simmer for about 2 1/2 hours, until the beef is tender.

When the beef is tender add the potatoes, carrots, celery, onion and garlic. Raise the heat to medium and bring back to a boil, lower the heat once again to low, cover and simmer another hour or so until the vegetables are tender.

Mix the cold water and the 2 TB flour. I shake these 2 ingredients together in a jar. Bring the stew back to a boil, gradually stir this flour mixture in the stew. Stir constantly until you have reached the thickness you desire. Lower the heat until ready to serve.

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4 Comments

Posted by on November 18, 2013 in Beef, Casseroles, Soups and Stews

 

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