Wednesday, May 4, 2011

A Random Combination of Meals

Good evening bloggers. I come asking for your forgiveness for my absence. I have a few reasons why I have not posted lately. For starters, on Monday, my internet decided that it hated me... I could not log into blogger, nor could I even access the page. On Tuesday, a dear friend from Houston came to visit me for the first time in 8 years. We attended an amazing concert that ran extremely late. If you have not heard of The Submarines or Pepper Rabbit, I suggest googling them and trying to find them on youtube. They are amazing. Anyway, my internet is back and I come baring 3 new recipes to make up for my missing days. Once again, I am very, very sorry and I hope that I didn't lose any readers. You guys are amazing for sticking with me, so with that being said... Let's get started!

Potato-Crusted Chicken Casserole

You will need:

  • 1 large potato, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

  • 1 and 1/2 pounds chicken tenderloins, cut into 1/2 inch cubes
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 and 1/2 cups milk
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons shredded cheddar cheese
  • 2 cups frozen peas and carrots
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • Dash of rubbed sage

  • 1 cup soft bread crumbs
  • 1 tablespoon butter, melted
  • 1/2 teaspoon garlic powder

Ready? Excellent!

  1. In a large bowl, toss the potato slices with oil, salt and pepper.
  2. Arrange slices onto the bottom and sides of an 11 x 7 inch baking dish coated with cooking spray.
  3. Bake at 400 degrees for 20 to 25 minutes or until potatoes are tender.
  4. Reduce heat to 350 degrees.
  5. Meanwhile, for the filling, in a large skillet over medium heat, cook the chicken in oil until no longer pink.
  6. Remove from skillet.
  7. In the same skillet, saute the onion in butter.
  8. Stir in flour until blended and gradually add milk.
  9. Bring to a boil; cook and stir for 2 minutes or until thickened.
  10. Reduce heat and stir in cheeses until melted.
  11. Next, stir in the vegetables, seasonings and chicken.
  12. Spoon into potato crust.
  13. Combine topping ingredients; sprinkling it over the chicken mixture.
  14. Bake, uncovered, for 40 to 45 minutes or until bubbly and topping is golden brown.
  15. Serve.

Are you ready for our next recipe?

Fresh Tomato Pasta Toss

You will need:

  • 3 pounds ripe fresh tomatoes
  • 1 package (16 ounces) uncooked penne pasta
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 2 teaspoons minced fresh oregano
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon pepper
  • 1/4 cup heavy whipping cream
  • 1/4 cup shredded Parmesan cheese

  1. To remove peels from tomatoes, fill a large saucepan with water and bring to a boil.
  2. Place tomatoes, one at a time, in boiling water for 30 seconds.
  3. Immediately plunge in ice water.
  4. Peel skins with a sharp paring knife and discard.
  5. Chop pulp and set aside.
  6. Cook pasta according to package directions.
  7. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender.
  8. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp.
  9. Bring to a boil and reduce heat.
  10. Add cream and heat through.
  11. Drain the pasta and transfer to a serving bowl.
  12. Pour the tomato sauce over pasta and toss to coat.
  13. Sprinkle with cheese.
  14. Serve.

And our last recipe is... Drumroll, please?

Sausage Broccoli Manicotti

You will need:

  • 8 ounces manicotti shells
  • 16 ounces cottage cheese
  • 3 cups frozen chopped broccoli, thawed and well drained
  • 1 and 1/2 cups shredded mozzarella cheese, divided
  • 3/4 cup shredded Parmesan cheese, divided
  • 1 egg
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 pound bulk Italian sausage
  • 4 cups meatless spaghetti sauce
  • 2 garlic cloves, minced

  1. Cook the manicotti according to package directions.
  2. Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder and set aside.
  3. In a large skillet, cook the sausage over medium heat until no longer pink, then drain.
  4. Add spaghetti sauce and garlic.
  5. Spread 1 cup of the meat sauce in a greased 13 x 9 inch baking dish.
  6. Rinse and drain the shells and stuff with the broccoli mixture.
  7. Arrange the shells over the sauce.
  8. Top with the remaining sauce.
  9. Sprinkle with the remaining mozzarella and Parmesan cheeses.
  10. Bake, uncovered, at 350 degrees for 40 to 50 minutes or until heated through.
  11. Serve.

 Pictured Above: Potato-Crusted Chicken Casserole
 Pictured Above: Sausage Broccoli Mannicoti
 Pictured Above:  Fresh Tomato Pasta Toss

And there we have 3 incredible meals for you all to enjoy. I'm glad you are all still with me and still amazing, as always. I will do my best to be back tomorrow. Scratch that. I AM coming back tomorrow. Much love and appreciation to all of you. Good night!