The Little Cook's Enchilada Casserole

We went bulk grocery shopping, taking advantage of the case lot sales about a month ago, and the rest is history! This casserole may feature tortilla chips on top rather than actual rolled tortillas in the mix, but it's tasty, easy and above all, quick for those evenings when you just don't have time to fix. Plus it offers quite a bit of left-overs - always a bonus in our house.

Little Cook's Enchilada Casserole

• 1/2 lb ground turkey (browned in a couple of tsp of canola or olive oil)
• 2 c cooked rice, white or brown - a great way to use left-over rice!
• 1 chopped onion
• 1 14 oz can of corn (not creamed)
• 1 14 oz of kidney or black beans 
• 1/2 jar of your favorite chunky pasta sauce
• 1 pkg of taco or chili seasoning
• 1/2 to 2/3 pkg sharp cheddar cheese (approximate 1- 1 1/2 cup)
• about 1 c of any flavor of broken tortilla chips (I used some awesome sweet chili chips)

1. Mix together ingredients, from the browned turkey to the taco seasoning. If you like, you can stir half the cheese into the mix. Place in large casserole.
2. Sprinkle with tortilla chips and the remainder of the cheese
3. Bake at 350 degrees for approximately half an hour, until the cheese is melted and bubbly.

Note: It tastes even better the next day and the day after that, as the flavors mellow and blend!

Vintage '50s Hamburger Casserole

This is a recipe that can be dressed up or down, changed to use a variety of ingredients and still work out to be as tasty as you can imagine.

Vintage Hamburger Casserole

• 8 oz large noodles (elbow, rotini or any other favorite)
• 1 1/2 lb ground beef (if you prefer, use ground turkey or chicken)
• 1 medium onion, finely chopped
• 1 med. green pepper, chopped
•  1/2 tsp salt
• 1/4 tsp black pepper
• 1 14 oz can of diced tomatoes
• 1/2 lb sharp cheddar, grated or cut into small chunks
• 1 large can cream-style corn (or use regular corn or peas and add a can of cream soup)
• 1 can pitted black olives - optional (the sliced ones work well)
• Dash of Tabasco sauce for flavor (some people prefer to use ketchup)

1. Boil noodles according to package directions. Set aside.
2. Brown meat, onion and green pepper. Add salt and black pepper.
3. In large mixing bowl, add all ingredients and fold well. 
4. Pour into 2-3 qt casserole.  Bake at 350 degrees for 1 hour

Goes well with your favorite mixed green salad or a tomato, cucumber and onion salad.

Yields 12 servings.

Chicken Whatchamacallit

Chicken Whatchamacallit, slow-cooker style

Happy Halloween month, all! 

Sometimes, when the creative cooking muse hits, you simply can't figure out a name for a dish. I could have called this chicken stew or chicken soup, but how bland is that for a delicious fall (defallicious?) dish ? So I crowned it "Chicken Whatchamacallit" and I hope the name catches on, especially since I have now typed it so often that my spell checker is no longer correcting it  :)

This dish was made in the slow cooker, using a bunch of stuff I had around the house after a bulk shopping binge a couple of weeks ago. Now that the food is dwindling, it's time to get going using what we have. And I do love my slow cooker, so here we are: Chicken Whatchamacallit. Smells good already and it's not even cooking yet!

I love Halloween

CHICKEN WHATCHAMACALLIT 

Ingredients

• Leftover cooked chicken or turkey pieces [got mine from my freezer]
• 1 medium sweet onion, chopped
• 2 14.5 oz cans of Mexican ir Italian style diced tomatoes
• 1 can of Salsa style fire-roasted stewed tomatoes, roughly chopped
• 1 c of chopped squash (I had frozen some summer squash, so...)
• 1 c chopped baby carrots
• 1 can sweet corn (not creamed)
• 1/2 c chopped celery (if you have it)
• 1 c water or so (I used a tomato can to measure)
• 1 tsp cinnamon (optional)
• 1 tsp salt and pepper
• 1 - 2 tbsp white granulated or light golden sugar
• 2 - 3 tbsp apple cider vinegar [you could also use wine or cooking sherry]
• 1 tbsp canola oil
• 1 tbsp parsley
• 1 tsp paprika (or so) [for color and sweetness]
• 1/2 tsp rosemary [because I like it]
• 1 cup orzo pasta (depends upon how thin the concoction is at the end)

Preparation

• Spray slow cooker with cooking spray and set on "HIGH" 
• Cut onion and place on bottom of slow cooker. 
• Place cooked chicken or turkey pieces on top. Doesn't matter if they are sliced or whole parts, boneless or 'bone in'
• Add chopped carrots, corn and squash
• Sprinkle with cinnamon, salt, pepper, sugar,  parsley, paprika, rosemary, oil and vinegar
• Cover with cans of diced and stewed tomatoes, corn and water
• Stir all together and let cook for 2-3 hrs on high, then reduce to low for another hour, or so to simmer and blend flavors.
• **Reserve orzo for the last hour of cooking**

Let it bubble and simmer, stirring every now and then to make sure nothing sticks.  Reduce to low for an additional hour to cook the orzo and blend flavors. If it gets too dry, add a bit more water. If it's watery at the end, you have created a stew and can add a bit of cornstarch mixed with water to make it less runny. Just don't do that before you add the orzo (pasta) because that should thicken it to a Spanish Rice consistency. Since the meat is already cooked, you are more concerned with the vegetables cooking thoroughly and that the orzo cooks. Easy peasy pumpkin neezy (or something like that).

Turkey Pot Pie

Got turkey? We got a bit turkey happy at Thanksgiving (those "buy one, get one free" offers at the supermarket are great!) so I froze a bunch to serve later. And later came after Christmas, when we were all "hammed out!" Here is a full-size, simple turkey pot pie with all the traditional touches and home-made deliciousness (while using a commercial crust - true confession).

Turkey Pot Pie

Can you taste it now?

Ingredients:

• 2 c chopped cooked turkey
• 1/2 med. sweet onion, finely chopped (about 1/2-3/4 c)
• 4 medium carrots, washed, pared and finely sliced
• 1/2 c frozen peas
• 2 large russet or 4 red potatoes, peeled and chopped into small cubes
• 1 tbsp butter or margarine
• 1 to 1 1/2c left-over turkey gravy (I had frozen some) PLUS 1/4 to 1/2 c water
• 1 tsp of salt and a dash of pepper
• 1 pkg of 2 commercial pie crusts (in refrigerated section of store)

Preparation:

Preheat oven to 425 degrees.

1. Prepare vegetables and turkey as directed.
2. Place in a large saucepan or 10" frying pan with margarine (or butter) and saute on medium heat until vegetables are slightly softened and flavors are blended (approximately 5-8 min.). Add gravy, water, salt and pepper and stir into mixture, simmering for another 5 minutes. Use enough water to thin the gravy a bit and make the mixture 'sauce-y' but not runny.
3. Place bottom pie crust in 9" pie plate. Pour turkey mixture over, spreading evenly. Top with the other pie crust and make roughly symmetrical 2" slits from the inside to the outside with a sharp knife to let steam escape (you can also prick with a fork, but I like slits in my pot pies :) See photo for ideas.
4. Place in oven and bake at 425 degrees for 10 minutes before reducing heat to 375 degrees for an additional 20-25 minutes, until golden brown on the outside, with the gravy bubbling through the slits. If your crust gets too brown, cover with a bit of foil around the edges. 
5. Let cool about 10 minutes before devouring. You don't want to burn your mouth

Note: Commercial gravy may be used in this recipe; I just prefer home-made.

Everything But the Kitchen Sink Slow-Cooker Casserole

Sometimes you just gotta do what you gotta do. This includes having a variety of veggies on hand, and a little bit of meat, and not wanting the veggies to go bad before you have the chance to use them. That was the case when I was blessed with my Winder Farms delivery the other day, and had so much in the fridge and in the delivery that I got creative. And guess what? It was good, too!

Ingredients
2 medium zucchini, sliced and halved
4 Roma tomatoes, cut into chunks
1/2 red onion, peeled and sliced 
 1 red and 1 green pepper, roughly chopped
3 tomatillos (peeled and cut into small pieces) - optional
1/2 -3/4 c pearl barley
2 breasts boneless  chicken, cut into cubes
2 c boiling water mixed with 2 chicken bouillion cubes (enough to almost cover veggies)
2 tbsp red pepper flakes
1 tbsp celery flakes
1/4 c chopped fresh parsley (or 1 tbsp dried parsley)
1 tsp each salt and pepper
1/4 c light golden sugar
1 tbsp apple cider vinegar

Preparation
Spray slow cooker with 'Pam' cooking spray. Set on high. Place all ingredients in slow cooker, making sure the liquid covers the vegetables and meat. Cook on 'high' for approximately 4 hours, until everything is cooking and vegetables are softening. Cook an additional 2 hours on 'low' or 'medium', until fully cooked. Keep on 'warm' until ready to serve. May be served with rice, pasta or potatoes. The amount of pearl barley you use will determine the thickness or density of the casserole.

Scalloped Potatoes (Escalloped Potatoes) au Gratin

Here's a dish that seems to be French in nature but American/Canadian in flavor. It's just right for those cool fall and winter evenings, when you are craving something warm and comforting. Perfect with everything from roast to ham, and great for a special dinner or potluck. You can't beat a good scalloped potato dish as a crowd- or family-pleaser. (p.s. 'au gratin' means 'with cheese,' for those who may not know). Hint: You will want enough milk to cover the potatoes/onions before baking. As you can see, it evaporates slightly and puffs up the sides to create the tasty golden crust.

Scalloped potatoes au gratin

Ingredients

• 4-6 potatoes, peeled and thinly sliced
• 1 large sweet onion, peeled and thinly sliced
• 1/4- 1/2 stick of butter or margarine
• 2 tbsp corn starch or flour
• 1 1/2 to 2 c scalded milk
• 1/2 pkg (6 oz or so) grated sharp cheddar cheese

Directions

1. Heat oven to 350 F.
2. Mix potatoes and onions and place in greased 8c casserole
3. Dot with little pieces of butter or margarine and sprinkle with corn starch or flour
4. Heat milk until scalded (steaming but not boiling)
5. Pour over the potatoes and onions; ensure they are totally covered
6. Sprinkle with grated cheese
7. Bake in 350 F oven, on middle rack, for approximately 45 minutes until the potatoes are tender and the top is golden and puffy.

Shepherd's (Sheppard's) Pie

I always had a romantic vision of this dish: probably after watching "Heidi" when I was young. I envisioned shepherds sitting it their little huts eating this dish after a long, hard stint on the hills. Maybe that's not so far-fetched, but lately I have been seeing it written as "Sheppard's Pie," not "Shepherd's Pie." I think I like my lonely shepherd version more :)

Shepherd's Pie

Ingredients:

• 4 oz green beans, chopped in 1 inch pieces
• 2 each yellow corn cobs (cut corn from the cobs) or use 1 can corn
• 4 each Roma tomatoes, diced
• 1 red and 1 yellow pepper, diced
• 1/2 sweet onion, sliced and diced
• 2 cloves garlic, minced
• 1 lb ground beef or chicken (I prefer beef)
• 1 c turkey gravy (the original recipe called for beef gravy)
• 1/4 c water
• 4 oz (1/2 an 8-oz pkg) Neufchatel or soft cream cheese)
• 1 c milk, divided
• 4 -5 medium potatoes, peeled, cubed,boiled and drained
• 1/2 c grated Parmesan cheese

Directions

1. Blanch green beans and cut corn in salted boiling water. Drain and set aside
2. Brown meat with garlic and onion. Pour off the excess fat. Stir in gravy, vegetables and water; simmer for 5 minutes or heated through, stirring occasionally. 
3. Microwave cream cheese and 1/4 c milk in medium microwavable bowl on HIGH for 30 seconds; beat with whisk until blended.
4. Mash potatoes with cream cheese mixture to make a creamy texture (not runny)
5. Spoon meat mixture into bottom of a large, greased casserole (I used "Pam"). Top with mashed potato mixture, spreading to edge of casserole. Sprinkle with Parmesan, swirling it gently into the potato mixture to give it a bit of texture and taste. 
6. Bake at 350 degrees for approximately 30 min. It gives the potatoes a nice golden edge and combines the flavors. 
7. Let sit for 10 minutes before spooning out of the dish. Serve with a green salad or your choice of side dish. It's literally a meal in a casserole.

Note from The Little Cook: The original recipe called for potato flakes. I prefer the 'real deal' to commercial. It also had the potatoes spooned on top of the meat combination to look like little ghosts, with pea eyes. Cute, but with just the 2 of us, we prefer it as a casserole. I have discovered that Neufchatel is much creamier for dishes such as this and tastes every bit as good with half the calories. I actually enjoyed cutting the corn from the cob, but some folks prefer canned or frozen corn. Whatever suits you best, or even better, whatever you have in the house to save you a bit of cash! Also, I think beef gravy would be very strong. I deliberately used turkey gravy (commercial) and we preferred the taste.

Baked Ziti

The Little Cook's Baked Ziti

I have found dozens of recipes for baked ziti, but for some reason I keep trying new ones. As you can tell by the photo, this latest one turned out pretty dang good! So here is The Little Cook's latest variation on the theme of Baked Ziti.

Ingredients

• 1 lb of your favorite type of pasta, precooked as to package directions
• 1 tub of ricotta cheese
• 1 large (20 oz?) jar of your favorite spaghetti or marinara sauce - I used home-made
• 1c water
• 1/4 c fresh parsley, chopped
• 1 tsp salt
• 1/2 pkg (about 6 - 8 oz) shredded mozzarella cheese
• 1/2 pkg (about 6 - 8 oz) shredded sharp cheddar cheese
• 1 small jar/can of black olives, cut in half

Preparation

1. Preheat oven to 350 degrees.
2. Spray a 9x13 inch lasagna or cake pan with cooking spray. Set aside.
3. Place cooked pasta in a large mixing bowl. Add ricotta cheese, 3/4 of the jar of spaghetti/marinara sauce and water. Mix in parsley and salt (about 1 tsp). Fold mixture until blended.
4. Cover the bottom of the baking pan with the remainder of sauce. Spoon pasta mixture on top, evenly spreading with a spatula. Sprinkle cheeses evenly on top to cover. Sprinkle olives over the cheese.
5. Bake for approximately 40 minutes, or until the cheese is melted and the top is slightly golden in color.
6. Let set for about 10 minutes, for the pasta to settle, before enjoying. Serve with a green salad, additional olives and some good fresh bread. Mangia!

Quick 'n Easy Lasagna Rolls

Here is another "Mike-approved" recipe that doesn't take very long to prepare, but looks impressive on a plate. It's a great way to use up those extra lasagna noodles that always seem to be rattling around in the box. An adaptation of a Weight Watcher's recipe.

Quick 'n Easy Lasagna Rolls

Quick 'n Easy Lasagna Rolls

Ingredients

• 6 to 8 lasagna noodles, cooked and drained 
• 1/2 carton (approx. 8 oz) ricotta cheese
• 1-2 tbsp parsley
• 1-2 tsp Italian seasoning
• 1/4 c grated Parmesan cheese
• salt (2 grates of sea salt or 1/2 tsp iodized salt)
• 1 small jar of your favorite spaghetti sauce
• approx. 1/4 c water
• parsley (for sprinkling on top)

Preparation

1. Cook lasagna noodles until almost done (approx 6 minutes) in 6-8 c boiling water and 1 tsp oil. Drain in colander under cold running water.
2. Mix ricotta cheese, Parmesan cheese, parsley, salt and Italian seasoning in medium bowl.
3. Lay out the strips of lasagna noodles and spread cheese mixture on, just as though you were buttering bread. Roll each noodle from the narrow end, being careful not to squeeze out the filling. Place seam side down, in a prepared loaf pan or casserole dish, sprayed with cooking spray.
4. Repeat with all the noodles, and spread with the spaghetti sauce. Pour water into the empty jar, shake and pour carefully over the top of the saucy noodles. Sprinkle parsley on top.
5. Bake at 400 degrees for 20 -30 minutes, until thoroughly heated.
6. Serve with green salad. 

Ta-da! Serving complete

Skillet Chicken and Potatoes a la Weight Watchers

Yes, folks, I have finally pulled out the old Weight Watchers cookbooks and have rediscovered a wealth of great, healthy, lower-cal recipes that are (gasp) actually helping me lose a bit of my poundage. So, of course, I have to share these with YOU!

Chicken and Potato Dish with slight modifications

Skillet Chicken and Potatoes

(from the Weight Watchers Meals in Minutes Cookbook)


Here's a dish that is actually a meal in a skillet. It's tasty, filling and has everything from vegetables to meat to potatoes in it! As such, by the old plan, it has 2 Protein Exchanges, 1 Bread Exchange, 2 1/2 Veggie Exchanges, 1 Fat Exchange and 25 Optional Calories The calorie count stands at 275 calories: 19 g protein; 10 g fat; 28g carbohydrate; 88 mg calcium; 578 m,g sodium; 55 mg cholesterol; 4 g dietary fiber.


Ingredients

• 6 oz thinly sliced, pared all-purpose potatoes
• 2 tsp olive or vegetable oil
• 5 oz ground chicken, or as I prepared it, the equivalent amount of finely diced boneless, skinless chicken
• 1 tbsp whipped butter
• 1/2 c each diced onion (I used green onions), diced green bell pepper and sliced carrots (I used baby carrots, finely sliced)
• I used a mixture of freeze-dried garlic and peppers from Winco - 2 tsp.
• 1 can diced Italian tomatoes (with liquid) - approx. 12 oz.
• 1 tbsp parsley, freshly chopped or dried
• 1/4 tsp each thyme, salt and pepper

Preparation

Not really green in color, just how the photo turned out!

1. In 10-inch skillet, heat oil.
2. Add potatoes and chicken and cook over high heat, stirring constantly until chicken is lightly browned (about 2 minutes). Transfer to bowl.
3. In same skillet, melt butter; add onion, bell pepper, carrots, and garlic. Saute over high heat until tender-crisp (2 - 3 minutes).
4. Return potato/chicken mixture to skillet; add tomatoes, parsley, thyme, salt and pepper and stir to combine. Cook until mixture comes to a boil.
5. Reduce heat to low; cover and simmer, stirring occasionally, until flavors blend and potatoes are tender (approx. 10 minutes)

Note: You can also use substitute left-over turkey or pork for this dish.

Bubble 'n Squeak

Why "bubble 'n squeak," you ask? This traditional British dish features cabbage, ham and/or bacon and potatoes, and the cabbage squeaks as it bubbles! It's also the perfect way to use up a cabbage, left-over potatoes and ham! Simply delicious! 


Bubble 'n Squeak

Ingredients

• 1/2 medium head cabbage, sliced
• 3 slices bacon, diced
• 1 onion, thinly sliced
• 1 cup cubed cooked ham
• 1 tablespoon butter
• 3 cups potatoes - baked, cooled and thinly sliced
• 1/2 teaspoon paprika
• salt and pepper to taste

• 
  
• Directions

1. In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
2. In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Colcannon - an Irish dish

On the Prairies, cabbage, root vegetables and mashed potatoes were staples. That's because that was what was commonly grown on the farms, and in lean times, that was the food that available. The same is true in Atlantic Canada, where dishes such as "bubble and squeak" or "hash" varieties with potatoes mashed with yams or carrots (a traditional orange colored dish) are reminiscent of British roots, especially when combined into tasty, economical dishes. The Irish are no strangers to famine, and they also have traditional dishes combining those foods most readily available. Colcannon, a combination of onions (leeks or scallions), cabbage and potatoes, is a well-known and very tasty Irish concoction. In the country kitchen, the onions would probably have been sauteed and put in a large pot together with the cabbage and potatoes to cook to a soft stage, then seasoned to taste and mashed with milk or cream and butter. The following recipe is a little more sophisticated and includes ham (optional) but still has the trademark Irish green color.

Colcannon

Ingredients

• 3 pounds potatoes, scrubbed
• 2 sticks butter
• 1 1/4 cups hot milk
• Freshly ground black pepper
• 1 head cabbage, cored and finely shredded
• 1 (1-pound) piece ham or Irish bacon, cooked the day before (optional)
• 4 scallions, finely chopped
• Chopped parsley leaves, for garnish

Directions

1. Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter, cut into pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper. 
2. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces. 
3. Put the ham (optional) in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces. Bacon may be used instead, if desired, or the dish can be prepared without any meat.
4. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. 
5. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Texican Slow-Cooker Chili

Here's a new twist on an old staple - chili! Best yet, it's made in a slow-cooker, so that takes half the fuss out of it right there! You can substitute the cubed beef with ground beef, chicken or turkey (about 2 lbs) if you prefer. Just check the slow-cooker occasionally after the first 4 hours to stir and add a bit more water if desired.


Texican Chili
                                 
                       <originally adapted from a Taste of Home Cookbook>

Ingredients

• 8 bacon strips, diced
• 2 1/2 lbs diced beef stew meat, cubed chicken or 2 lbs ground beef,turkey, bison or chicken
• 2 cans(1-28 oz and 1-14 1/2 oz) stewed or diced tomatoes (regular or chili-flavored)
• 2 cans (8 oz each) tomato sauce 
• 1 can (16 oz) kidney beans, rinsed and drained (we prefer 2 cans)
• 2 c sliced carrots
• 1 med sweet onion, chopped
•  1 c chopped celery
• 1 chopped green pepper (we prefer using 2 for this recipe)
• 1/4 c parsley flakes
• 1 to 2 tbsp light brown or golden sugar
• 2 tbsp vinegar - regular or cider
• 1 tbsp chili powder (or use a package of Lowry's Chili Seasoning)
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 c water

In a skillet, cook bacon until crisp. Remove to paper towel to dry. Brown meat of your choice in the drippings over medium heat; drain. Transfer to a 5-qt slow-cooker and add bacon and remaining ingredients. Note: If you use a packaged chili seasoning mix, add an additional 1/2 c of water to the ingredients and omit the chili powder. Cover and cook on low for 8-10 hours (6 to 8 hours if using ground meat) until the meat is tender, stirring occasionally. Serves approximately 12-16 people. You may also cool and freeze left-overs.

Side dishes include: Green Salad, Texas Toast, Garlic Bread or breadsticks