Recipes

Outside-the-Box Pasta Casserole

Ingredients
1 pound short pasta, such as penne
1 cup milk
4 large eggs
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
¹⁄₈ teaspoon freshly grated nutmeg
Freshly ground black pepper
4-6 slices bacon, cut into small pieces
1 onion, chopped
8 ¹⁄₂ ounce jar sundried tomatoes, drained and chopped
4 cups frozen broccoli florets, thawed (I just used two bags of broccoli florets.)
2 teaspoons kosher salt or 1 teaspoon table salt
4 ounces cream cheese
4 cups sharp cheddar cheese, shredded

Instructions
1. Preheat oven to 350*F.  Bring large pot of salted water to boil.  Add penne and cook 1 to 2 minutes less than instructed by packaging.  Drain and let cool a little.

2. Whisk milk, eggs, mustard, Worcestershire, nutmeg, and black pepper in large bowl.  Add pasta and stir well. 

3. In large ovensafe skillet over medium-high heat cook bacon until starting to crisp, 4 to 5 minutes.  Add onion, sundried tomatoes, and broccoli.  Season with 2 teaspoons salt and black pepper.  Cook until onion is tender, about 5 minutes.  Remove from heat.  Add pasta mixture, cream cheese, and 3 cups cheddar cheese to skillet and stir until cream cheese melts. 

4. Top pasta mixture with remaining 1 cup cheddar cheese.  Bake until casserole is set and top is golden brown and starting to crisp, about 25 minutes.  Let cool 5 minutes before serving. 

Note: If you do not have an ovensafe skillet, transfer everything to a lightly greased baking dish between steps 3 and 4.  Proceed as directed. 

Comments
This recipe is from the fantastic How to Boil Water.  It’s almost like a quiche with pasta instead of a crust and very tasty.  I love the way all of the flavors come together into a dish we all enjoy.  When I first made this I followed the original directions and baked it in a casserole dish, but I’ve since realized that I can spare my dishwasher a dish if I just cook it directly in the skillet used for everything else. 

This dish also works well with the addition of cooked, crumbled sausage or chicken if you’re interested in making it into a one dish meal. 

Shown here with Mom’s Chicken.

How to Boil Water

Smoked Salmon Quiche

Ingredients
Pastry for 9-inch pie (I use Pillsbury, but you could make your own if desired)
8 ounces smoked salmon, flaked or cut into small pieces
3 eggs
³⁄₄ cup half and half
³⁄₄ cup milk
¹⁄₂ cup parsley, chopped
¹⁄₄ cup Parmesan cheese, grated or shredded
1 bunch green onions, chopped
1 tablespoon flour
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground pepper

Instructions
1. Preheat oven to 425*F.

2. Roll the pastry into an 11-inch circle. Line a 9-inch pie dish with the rolled dough. Weigh down the pastry using pie weights or dried beans to prevent the crust from rising or just poke it with a lot of holes and press it down after it pre-bakes. Bake 10 minutes. Remove from oven and remove weights.

3. Decrease oven temperature to 325*F.

4. While crust is baking, in a large bowl beat eggs, add milk, half and half, parsley and salmon. Add cheese, flour, salt and pepper and mix well.  Pour into baked pie crust and bake quiche 45 to 60 minutes or until completely set. Cool for 10 minutes before serving. 

Comments
This recipe is from Miss in the Kitchen and it’s a delicious quiche variation for someone who is craving smoked salmon all the time.  Like me.  I have no idea why I’m on this smoked salmon kick.  I can go for years without eating it and then, BAM, I want it every day.  So strange.  Smoked salmon quiche is fantastic – great for brunch, dinner, breakfast or lunch!  My only regret is that I didn’t go ahead and make two like I usually do when I make quiche.

Internet - Miss in the Kitchen

Broccoli Beef Noodle Stir Fry

Ingredients
5 tablespoons soy sauce
5 tablespoons oyster sauce
5 tablespoons mirin or white wine
1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon sesame oil
1 pound beef sirloin, thinly sliced
1 pound fresh or 10 ounces dried noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
1 ¹⁄₄ cups chicken broth
1 pound broccoli, cut into florets
Freshly ground black pepper

Instructions
1. Combine 3 tablespoons each soy sauce, oyster sauce, and mirin in a medium bowl.  Add sugar and stir until completely dissolved.  Stir in cornstarch and stir until smooth.  Add sesame oil and beef, mix well and marinate for 20 minutes.  Drain meat and discard excess marinade. 

2. Bring large pot of water to boil.  Cook noodles 1 minute less than packaging directs.  Drain well. 

3. Heat 1 tablespoon vegetable oil in large skillet or wok over high heat.  Add garlic and stir-fry until fragrant, about 10 seconds.  Add beef and continue to stir-fry until tender, 2 to 3 minutes.  Transfer beef to plate. 

4. Add remaining tablespoon oil and, once hot, add broccoli, stirring until broccoli is coated lightly with oil.  Add ¹⁄₄ cup broth to skillet, reduce heat to medium-low, cover and cook until tender, 3 to 5 minutes.  Transfer broccoli to plate with beef. 

5. Add remaining cup of broth and remaining 2 tablespoons each soy sauce, oyster sauce, and mirin to the skillet and bring to boil over high heat.  Add noodles and cook until the liquid as almost completely evaporated, leaving the noodles lightly coated, 2 to 3 minutes.  Return beef and broccoli to skillet and toss to mix ingredients.  Season with pepper and serve. 

Comments
This recipe is from Steamy Kitchen and it was fantastic.  I was surprised we had any leftovers at all because we all gobbled it up.  The leftovers, however, were quite tasty too!  Everything was easy to bring together and the cooking goes very fast once you’ve got everything prepped.  I haven’t made very many Asian noodle dishes in the past, but this will certainly inspire me to make more in the future.

Internet - Steamy Kitchen

Slow Cooker Brussels Sprouts

Ingredients
1 pound frozen Brussels sprouts
3 tablespoons butter
1 tablespoon Dijon mustard
¹⁄₄ teaspoon kosher salt
¹⁄₄ teaspoon freshly ground black pepper

Instructions
1. Put all ingredients in slow cooker and toss to combine.  Cover and cook on LOW for 4 hours or HIGH for 2.  Stir before serving. 

Comments
This recipe is from A Year of Slow Cooking.  I can’t get fresh Brussels sprouts with any reliability locally, so I used frozen petite ones instead.  I think this recipe had a lot of potential, but the Brussels sprouts were extremely overcooked and not very appetizing.  I want to make these again, and soon, but I’ll be reducing the cooking time quite a bit.  I was thinking that I’d try cooking on LOW for just an hour and testing them for doneness.  I’ll update the recipe once I’ve figured it out.

Internet - A Year of Slow Cooking

Peas au Gratin

Ingredients
2 tablespoons butter
2 tablespoons all purpose flour
¹⁄₄ teaspoon salt
¹⁄₈ teaspoon freshly ground black pepper
1 ¹⁄₄ cups milk (Or a combination of half and half and milk.)
1 ¹⁄₂ cups cheddar cheese, shredded (Other cheeses, or a combination of cheeses, would work well.)
16 ounces frozen peas (Not petite peas, try to get larger ones.)

Instructions
1. Preheat oven to 350*F.

2.  Melt butter in small saucepan over medium heat. Then add flour, salt, and pepper and stir to combine, making a roux.

3. Add milk, stirring constantly, until mixture is thick, bubbly and smooth. Remove from heat and add 1 cup cheese, stirring until cheese is melted.  Add peas and stir to coat. 

4. Pour everything into 9 by 9-inch baking dish.  Sprinkle remaining cheese over top and bake for 30 minutes or until dish is bubbling and hot and top is lightly browned.  Switch oven to broil and broil casserole for 2 to 3 more minutes until top crisps. 

Comments
This recipe is from The Enchanted Cook.  I love peas, but it’s rare that I want a big pile of plain peas on my plate.  (Yay alliteration?)  This recipe provides a great option for peas that isn’t just a pile of plain ones.  I thought it was tasty, especially when combined with roasted potatoes and chicken.  I will definitely be making this gratin in the future. 

Shown here with Swiss Chicken Cutlets and Roasted Potatoes.

Internet - The Enchanted Cook

Tuna Green Bean Salad

Ingredients
32 ounces frozen green beans
2 (6.4 ounces each) pouches tuna (Or can equivalent.)
1 tablespoon soy sauce
1 tablespoon garlic powder
¹⁄₂ cup mayonnaise, or to taste
1 (12 ounce) bag chow mein noodles

Instructions
1. Cook green beans following microwave instructions on package.  Drain well. 

2. In a large bowl mix green beans, tuna, soy sauce, garlic powder, and mayonnaise.  Refrigerate for 4 to 6 hours to chill and allow flavors to combine. 

3. Top each portion with chow mein noodles and serve. 

Note: Once chow mein noodles are added they will get soggy if refrigerated with the salad.  If you plan to save the salad for leftovers or to serve later, reserve step 3 of the recipe until ready to serve. 

Comments
This recipe is a childhood favorite that I always loved when I was a kid.  My mom would make it for picnics and it would be devoured.  Initially she would make it with wide, flat Italian green beans, but those have dwindled in their availability over the last 20+ years.  I make it with regular green beans with equally tasty results.  It’s a rare treat for me now since I’m the only one in the house who likes tuna fish in a pouch or can! 

Yum.

Person - Mom

Crispy Tilapia Sticks with Lemon-Garlic Mayonnaise

Ingredients
For fish
2 pounds tilapia fillets
1 cup all purpose flour
3 eggs, beaten
2 cups panko
Salt, freshly ground black pepper, and garlic powder, to taste
Olive oil

For mayonnaise
1 cup mayonnaise
1 clove garlic, minced
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper, to taste

Instructions
1. Cut tilapia into half-inch wide sticks. 

2. Set up three large, shallow bowls in an assembly line. Put flour in the first bowl, beaten eggs in the second, and panko in the third.

3. Line a baking sheet with aluminum foil. Dredge fish fingers in flour mixture, shaking excess into bowl so just a light coating remains; dip in eggs and turn to coat evenly; then dredge in panko, turning several times to coat evenly. Set breaded tilapia fingers on baking sheet and season with salt, pepper, and garlic powder.

4. Line a plate with paper towels and set by the stove. Heat olive oil in large, nonstick pan over medium heat. When pan is hot, place first batch of tilapia fingers in pan and cook until first side is golden brown, about 2-3 minutes. Flip and continue cooking until done, about 2 minutes more. Transfer fish fingers to plate with paper towels and let sit for a minute to drain any excess oil. Continue to cook fish in batches until done.

5. Mix mayonnaise, garlic, lemon juice and salt and pepper in a small bowl.  Serve with fish sticks. 

Comments
This recipe is from Once Upon a Chef.  I always joke to Lance that we’ll be having fish sticks for dinner, so I finally decided to follow through on that “threat” and find a recipe for them.  Panko works wonderfully here and the sticks were delicious and crispy.  I heated up the leftovers the next day in a 350*F oven and they were still great. 

The mayonnaise is a total cheater version of Aioli, but it was tasty nonetheless.  Feel free to make it from scratch if you’d like.

Internet - Once Upon a Chef

Slow Cooker Peking Duck

Ingredients
4 to 5 pound duck, giblets removed
5 whole green onions
4 star anise
1 inch ginger, peeled
2 teaspoons Chinese five spice powder
1 teaspoon cinnamon
¹⁄₂ teaspoon nutmeg
1 teaspoon honey
2 teaspoons soy sauce
Plum or hoisin sauce, rice, sliced cucumbers, sliced green onions, and flour tortillas, for serving

Instructions
1. Place green onions in bottom of slow cooker.  Stuff ginger and star anise into cavity of duck.  In small bowl combine five spice, cinnamon, and nutmeg.  Rub spices all over duck, inside and out.  Place duck inside slow cooker, breast-side up.  Drizzle honey and soy sauce over duck and cook on HIGH for 4 hours. 

2. Carefully remove duck from slow cooker and serve with plum or hoisin sauce, rice, sliced cucumbers, sliced green onions, and warmed flour tortillas. 

Note: I remove skin before serving since it’s not very appetizing. 

Comments
This recipe is originally from A Year of Slow Cooking which is a grand resource for slow cooking recipes.  I’m still trying to work out the best way to get the skin crispy but, for now, this is just the basic non-crispy skin recipe.  I’ll tweak it a bit more next time and see what happens.  The duck turns out wonderfully tender and tasty.  If you’re feeling ambitious you can save the fat from the bottom of the slow cooker and use it to make popcorn.

Internet - A Year of Slow Cooking

Red Stroganoff Sauce

Ingredients
3 tablespoons flour
1 tablespoon paprika
1 teaspoon chili powder
2 tablespoons butter
1 medium onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
2 teaspoons tomato paste
1 ¹⁄₂ cup chicken or beef broth
2 tablespoons sour cream
Salt and pepper, to taste

Instructions
1. Mix flour, paprika, and chili powder in a small bowl. 

2. Melt butter in large skillet over medium heat.  Add onion and sauté for 3-4 minutes.  Add bell pepper and garlic and cook for 6 more minutes, stirring often. 

3. Sprinkle flour mixture over top of vegetables and stir to coat. Continue cooking for 2 minutes, stirring occasionally.  Add tomato paste and cook for two more minutes. 

4. Slowly add broth, stirring constantly until sauce thickens.  (Add more broth if you’d like a thinner sauce.)  Reduce heat and simmer for 10 to 15 minutes.  Add sour cream and season well with salt and pepper. 

5. If you’d like a smoother sauce, puree some or all of the sauce in a blender or with an immersion blender. 

6. Stir in cooked meat of your choice and serve over rice or egg noodles.  (I used leftover rib steak.)

Comments
This recipe is from Kayotic Kitchen which is one of my favorite food blogs.  Lance has been asking me to attempt to replicate the stroganoff from his youth, which is quite different from what I think of as stroganoff.  I finally did some hardcore googling based on his memories and a conversation he had with his mom which led me to this recipe of Kay’s. 

And I achieved victory!  Lance was very pleased with the result and I’ll definitely be making this recipe again in the future.  This sauce, made with chicken broth, would work very well with chicken breast slices.

Internet - Kayotic Kitchen

Tex-Mex Pasta Bake

Ingredients
1 pound pasta (I used rotini, any small shape would work.)
2 (28 ounces each) cans whole tomatoes, drained
2 jalapeno peppers, seeded and roughly chopped
2 tablespoons olive  oil
1 pound ground meat (beef, chicken, or turkey)
1 medium onion, chopped
1 cup chicken or beef broth
1 (14 ounce) bag frozen Southwest vegetable blend (or just corn)
1 teaspoon salt, plus extra, to taste
Freshly ground black pepper, to taste
¹⁄₂ cup half and half
3 ounces cream cheese
2 cups shredded Mexican cheese blend

Instructions
1. Preheat oven to 350*F.  Bring large pot of water to boil and cook pasta for 1 to 2 minutes less than packaging directs.  Drain well. 

2. Process tomatoes and jalapeno peppers in food processor until pureed. 

3. Heat oil in large ovensafe skillet or Dutch oven.  Brown the meat then add onion and sauté until soft.  Add pureed tomatoes and broth. Bring to boil then reduce heat and simmer 30 minutes.  Add frozen vegetables, salt, half and half, cream cheese, 1 cup shredded cheese, and pasta.  Stir well and season with salt and pepper. 

4. Top with remaining cheese and bake until cheese is melted and edges are bubbly, about 30 minutes.  Cool 5 to 10 minutes before serving. 

Comments
This recipe is from Sauce and Sensibility.  It was very similar to the Nacho Beef Skillet we enjoy, just with pasta instead of rice.  I think that, next time, I might opt for just corn instead of the Southwest blend and maybe something else for seasoning, but I’m not sure what yet.  Maybe taco seasoning in the ground meat?  Regardless of future tweaks, it was delicious this time around!

Internet - Sauce and Sensibility