Olive Oil Potato Gratin Recipe

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Olive Oil Potato Gratin

Here is another good side dish that’s easy to put together. It does take quite a bit of time, because of the time required to cook the potatoes.
I kind of look at this as being a little healthier version of scalped potatoes. Thyme is the dominant seasoning used, so if you don’t care for it, cut back on it a little bit, or don’t use it at all.

 

4.0 from 1 reviews
Olive Oil Potato Gratin Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 cup shredded Romano cheese
  • 2 cups extra-virgin olive oil
  • ¼ cup panko bread crumbs
  • Salt and pepper
  • 2 onions (halved and sliced thin)
  • 2 garlic cloves (minced)
  • ½ teaspoon thyme
  • 1 cup low-sodium chicken broth
  • 3 pounds potatoes (peeled and sliced ⅛ inch thick)
Instructions
  1. Preheat oven to 400F and lightly spray a 13x9 casserole dish with cooking spray.
  2. Place 2 tablespoons of olive oil in a large skillet over medium heat, add the onions and season with ½ teaspoon salt, and ¼ teaspoon pepper. Cook stirring frequently until onions are browned. Add the minced garlic and ¼ teaspoon thyme and continue to cook until fragrant. Stir in ¼ chicken broth and continue cooking until broth is evaporated. Remove from heat and set aside.
  3. In a large bowl while onions are cooking mix together the Romano cheese, 3 tablespoons olive oil, panko bread crumbs, and ½ teaspoon pepper. Set aside.
  4. Place the sliced potatoes in a large bowl and toss them with 3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, and remaining ¼ teaspoon thyme.
  5. Spread ½ of the sliced potatoes in the casserole dish and distribute the onion mixture evenly over the top followed by the other half of the potatoes. Pour the remaining broth over the potatoes, tightly cover with aluminum foil and bake for 1 hour.
  6. Remove the casserole from the oven, remove the aluminum foil, and sprinkle the Romano cheese mixture over the top. Bake uncovered for an additional 15 – 20 or until cheese mixture is browned.

 Adapted from Cooks Country Cook Book

Four Cheese Chicken Alfredo Casserole

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four cheese alfredo recipe

This Four Cheese Chicken Alfredo Casserole is real simple to put together. This would be a great after school, or after work recipe. This recipe calls for chicken breasts, store bought Alfredo sauce, Linguine, and some extra cheeses.
The end result is a rich and creamy Chicken Alfredo supper that your family is sure to love.

Four Cheese Chicken Alfredo Casserole
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • 1 ¼ pound boneless skinless chicken breasts (3-4 split breasts)
  • 1 ¼ cups milk
  • 2 tablespoons grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon dried parsley flakes
  • ¼ teaspoon garlic salt
  • 1 jar 4 cheese Alfredo Sauce (15 ounces – I used Bertolli Four Cheese Rosa)
  • 12 ounces of Linguine
  • olive oil
Instructions
  1. Preheat oven to 400F.
  2. In a large kettle cook Linguine to al dente according to package directions. (Do not overcook) drain and sprinkle lightly with olive oil, and toss to coat the pasta.
  3. cooking pasta
  4. In a medium size sauce pan mix together the milk and Alfredo sauce. Cook over medium heat until mixture comes to a boil. While mixture is heating, in a small bowl, whisk together the garlic salt, and Parmesan cheese.
  5. mixing alfredo
  6. Stir the heated sauce into the Linguine until thoroughly coated.
  7. Pour the Linguine mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray. Arrange the chicken breasts on top, sprinkle with the Parmesan cheese mixture, followed by the shredded mozzarella.
  8. alfredo casserol ready to bake
  9. Cover with aluminum foil and bake for 30 – 40 minutes until chicken is done. (Internal temperature of 165F with an instant read thermometer)

four cheese chicken alfredo casserol post

Inspired by Kraft

Cudighi Ravioli Lasagna Recipe

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Cudighi Ravioli Lasagna Recipe

I wanted to put a casserole dish together for supper and I thought this Cudighi Ravioli Lasagna Recipe looked really good.
I feel a little guilty because I did not make the raviolis from scratch; which is something I have been meaning to do. I have avoided them because of the time and work involved.
This is another simple recipe that doesn’t require a lot of ingredients. The original recipes calls for sweet Italian sausage, but I decided to use Cudighi instead. Cudighi is pretty much like Italian except it’s a little spicier.
During the first part of the baking process you have to cover the dish with aluminum foil so be sure to use a casserole dish deep enough so the cheese doesn’t stick to the foil.
If you’re looking for a simple and good one dish recipe, give this Cudighi Ravioli Lasagna Recipe a try; it’s really good. Enjoy

Cudighi Ravioli Lasagna Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 ½ pound bulk Cudighi sausage (Italian can be substituted)
  • 1 package cheese raviolis (25 ounces)
  • 15 ounces ricotta cheese
  • 1 egg (lightly beaten)
  • 1 teaspoon dried basil
  • ½ teaspoon Italian Seasoning
  • 40 ounces spaghetti sauce (just match jar or can sizes to come close)
  • 2 cups Italian Shredded Cheese Blend
Instructions
  1. Preheat oven to 350F.
  2. Cook raviolis according to package directions. Drain.
  3. cooking raviolis
  4. While the raviolis are cooking, in a medium size bowl, mix together the egg, ricotta cheese, dried basil, and Italian seasoning until well combined.
  5. ricotta cheese sauce
  6. In a large skillet cook and crumble the sausage until no longer pink inside. Drain if needed.
  7. browning sausage
  8. In a 13 x 9 casserole dish spread 1⅓ cups spaghetti sauce over the bottom. Layer with ½ of the sausage, and then ½ of the raviolis, and then spread the ricotta cheese over the top. Spoon another 1⅓ cup sauce over the ricotta cheese. Repeat the layers buy adding the rest of the sausage, and then the raviolis, topping with remaining spaghetti sauce.
  9. layering cheese raviolis
  10. layering cheese raviolis
  11. Sprinkle the cheese over the top of the casserole, cover with aluminum foil, and bake for 30 minutes. Remove the aluminum foil and continue baking until cheese is melted.
  12. Let rest for 10 minutes before serving

Adapted from Taste of Home Magazine

Ground Steak and Cheddar Potato Pie Recipe

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Ground Steak Cheddar Potato Pie Recipe

If you like A1 steak sauce you have to give this recipe a try. This is a simple and quick recipe so you can have it on the supper table in less than an hour.
This recipe was adapted from A1, so I used their steak sauce, but I am sure any good quality steak sauce would work out fine. The original recipe did not have salt and pepper in the ingredients so I added them; but you might want to add the salt and pepper to taste especially if you are using a different brand of steak sauce.
The next time you’re looking for a simple and quick recipe give this Ground Steak and Cheddar Potato Pie Recipe a try; it’s really good.

Ground Steak and Cheddar Potato Pie Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 pound ground round or ground sirloin
  • 1 small onion (finely chopped)
  • 1 tablespoon of olive oil
  • ¼ cup steak sauce
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cups mashed potatoes (hot – about 4 medium potatoes)
  • 1 cup shredded cheddar cheese
Instructions
  1. Cook and prepare the potatoes; and mash.
  2. mashed potatoes
  3. Preheat oven to 350F.
  4. While the potatoes are cooking in a large skillet over medium high heat brown the burger and onions in the olive oil until burger is no longer pink inside, salt and pepper to taste; and drain if needed. Add the steak sauce and continue cooking until mixture is bubbly and heated through. Place the meat mixture in the bottom of a 1 ½ quart casserole dish lightly sprayed with cooking spray.
  5. browning ground steak and onions
  6. Fold the shredded cheese into the mashed potatoes and spoon the mixture over the top of the meat.
  7. ready to bake Ground Steak Cheddar Potato Pie Recipe
  8. Bake 15-20 or until heated through. Serve hot.

 

Beef and Cheddar Casserole Recipe

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Beef and Cheddar Casserole recipe

This Beef and Cheddar Casserole Recipe is another simple recipe that tastes great. This recipe doesn’t require a lot of ingredients, is quick to put together, and doesn’t take long to cook. This would be a great recipe to put on the menu if you looking for something quick for after work or school.

Give this one a try; it’s really good. Enjoy

Beef and Cheddar Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt (divided)
  • 3 cups wide egg noodles
  • 2 cups sour cream
  • ½ cup grated Parmesan
  • 12 ounces ground chuck or lean ground beef
  • 1 red bell pepper (seeded and chopped)
  • 1 bunch scallions (white and green parts finely chopped)
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • One 14½-ounce can diced tomatoes
  • 2 cups shredded Cheddar
Instructions
  1. Preheat oven to 425F.
  2. Cook noodles to al dente according to package directions. Lightly spray a 2.5 quart casserole dish with cooking spray, drain the noodles and place them in the bottom of the casserole dish and mix the noodles, parmesan cheese, sour cream, and ¼ teaspoon salt together until well combined.
  3. While the noodle are cooking using a large skillet brown the ground beef over medium high heat until beef is no longer pink inside. Add the chopped pepper and scallions; continue cooking until the onion and pepper is crisp tender. Scrap out room in the bottom of the skillet for the tomato paste and cook the paste for about 1 minute. Add the diced tomatoes and then stir in the Italian seasoning and ¼ teaspoon of salt. Cook until mixture is slightly thickened.
  4. Pour the beef mixture over the noodles and top with the shredded cheddar; bake for 15 to 20 minutes, or until cheese is melted and edges are bubbling.
  5. Serve hot.

 

Adapted from foodnetwork.com

Simple Chicken Thighs and Roasted Red Potatoes Recipe

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Chicken Thighs and Roasted Red Potatoes recipe

Here is another simple and good recipe that requires very few ingredients. It does require a little bit of time to put it together, but is well worth the effort. The bacon adds a good flavor, and the onion and potatoes turn out tender and delicious.

The next time you’re in the mood for chicken, give this Simple Chicken Thighs and Roasted Red Potatoes Recipe a try; it’s really good.

Simple Chicken Thighs and Roasted Red Potatoes Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • ¼ cup Ranch Dressing
  • 4 - 6 bone-in chicken thighs
  • 4 slices bacon
  • 1-1/2 pounds red potatoes (cut into 1-inch chunks)
  • 1 medium onion (sliced into ½-inch chunks)
  • Salt and pepper to taste
  • 1 cup shredded Triple Cheddar Cheese
Instructions
  1. Place chicken in a disposable food grade plastic bag. Pour the ranch dressing over the chicken and work the plastic bag with your hands to coat the chicken. Marinate in the refrigerator for about 30 minutes.
  2. Preheat oven to 400F.
  3. In a large skillet cook the bacon until crispy. Reserve one tablespoon of the bacon fat in the skillet and place the bacon on a plate with paper toweling to drain.
  4. Using the same skillet cook the potatoes and onion over medium high heat for 5 minutes. Crumble and fold the bacon into the potato mixture.
  5. Spray a 13 x 9 casserole dish lightly with cooking spray and spoon the patio mixture over the bottom of the dish; salt and pepper to taste.
  6. Arrange the chicken thighs on top of the potatoes and discard the left over marinade.
  7. Roast in the oven 45 min to 1 hour to an internal temperature of 175F. Sprinkle the shredded cheese over the top and let rest until cheese is melted. Serve hot.

 

Chicken Thighs and Roasted Red Potatoes

Slow Cooker Baked Ziti Recipe

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slow cooker baked ziti

I was looking to put a meal together that I could set it and forget for a while to get some other things done so I decided on this Slow Cooker Baked Ziti Recipe. This recipe contains a lot of the ingredients you would find in lasagna. I don’t usually like to cook pasta in the slow cooker because they have a tendency to come out kind of doughy. This recipe is an exception but does require you to kind of check back on it once and awhile so as not to overcook the ziti. Instead of 3 hours in the slow cooker I wound up turning it off at 2 1/ 2 hours. All slow cookers are not created equal, so the cooking time will also depend on the slow cooker you are using. This would be a great recipe to put together, to have ready  for when the kids get out of school, or if you need to free up a little time like I needed to do. Enjoy

Adapted from Cook Country Magazine

5.0 from 2 reviews
Slow Cooker Baked Ziti Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 ½ cups Ziti pasta
  • 1 can crushed tomatoes (28 ounces)
  • 1 can tomato sauce (15 ounces)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh basil chopped (optional)
Instructions
  1. In a large skillet or Dutch oven using the olive oil on medium high heat, brown and break up the sausage and onion, until sausage is no longer pink inside. Mix in the garlic, oregano, salt, and pepper; continue cooking until fragrant.
  2. browing italian sausage
  3. Reduce the heat to medium low, mix the Ziti into the sausage mixture, continue cooking, stirring constantly until the edges of the Ziti become translucent. Remove the mixture from the heat and stir in the tomatoes and tomato sauce.
  4. cooking ziti
  5. Line the inside edges of the slow cooker with aluminum foil to keep the pasta from burning and pour the Ziti mixture into the slow cooker. Cover and cook on low for 2 ½ to 3 hours until pasta is tender.
  6. mixing slow cooker ziti
  7. Remove the aluminum foil from the slow cooker; using a spoon dollop the ricotta cheese over the top of the Ziti mixture and then sprinkle on the shredded mozzarella. Cover on cook until cheese is melted.
  8. Serve hot garnished with the basil.

Smoked Sausage Macaroni and Cheese Recipe

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smoked macaroni and cheese

This Smoked Sausage Macaroni and Cheese Recipe makes a great side dish, or can be served as a standalone dish for dinner or supper. This is a basic recipe that doesn’t require a lot of prep or cooking time. Give this one a try; it’s really good.

Smoked Sausage Macaroni and Cheese Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • Bread Crumb Topping
  • 3 slices white sandwich bread for fresh bread crumbs. (Process torn slices of bread in a blender with the butter to make the bread crumb topping)
  • 2 tablespoons unsalted butter (cold), cut into 6 pieces
  • Pasta and Cheese sauce
  • 8 ounces elbow macaroni
  • 3 tablespoons unsalted butter
  • 1 small onion (finely chopped)
  • 3 tablespoons all-purpose flour
  • 8 ounces smoked sausage (cut lengthwise into quarters and then cut into ½ inch slices)
  • ¾ teaspoon powdered mustard
  • 2 ½ cups milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 teaspoons Honey Dijon mustard
  • ¼ teaspoon table salt or to taste
Instructions
  1. Cook pasta according to package directions; drain and set aside.
  2. cooking macaroni
  3. Preheat oven to 400F.
  4. Melt butter in a large kettle over medium high heat, and then add the onion and dry mustard. Cook until onion starts to brown; stirring as needed.
  5. cheese sauce for mac and cheese
  6. Gradually mix in the milk and bring the mixture to a boil, stirring constantly until mixture starts to thicken. Remove the mixture from the heat and stir in the cheeses, ¼ teaspoon salt, and Dijon mustard. Continue mixing until cheese is melted. Stir in the macaroni, and then fold in the smoked sausage.
  7. Lightly spray an 8 x 8 casserole dish with cooking spray, spoon in the macaroni and cheese, and then top with the bread crumb butter mixture.
  8. Bake for 15 to 20 minutes until casserole is heated through and bread crumbs are golden brown.
  9. Serve hot

smoked sausage mac and cheese recipe

Simple Macaroni Ham and Cheese Cold Salad Recipe

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macaroni ham and cheese casserole recipe post

This Simple Macaroni Ham and Cheese Cold Salad Recipe is a great summertime recipe. It’s quick to put together and doesn’t require many ingredients; just be sure to allow enough time for the salad to chill. This is a great side dish or can be used as a standalone dinner recipe. Enjoy

Simple Macaroni Ham and Cheese Cold Salad Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 4 eggs
  • 1 pound elbow macaroni
  • 4 ounce ham steak (cubed)
  • 2 stalks celery (chopped)
  • 1 large shallot (finely chopped)
  • 2 tablespoons lemon juice
  • 8 ounces of shredded cheddar
  • Dressing
  • ⅔ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 3 tablespoons sweet pickle relish
  • 1 (4 ounce) jar chopped pimentos (drained)
  • salt and pepper (to taste)
Instructions
  1. Hard boil eggs and set aside to cool.
  2. While eggs are cooling cook elbow macaroni according to package directions. Drain and rinse with cold water.
  3. Place the elbow macaroni in a large bowl, slice or chop the eggs and add them to the macaroni, and then mix in the ham, celery, shallots, and lemon juice.
  4. In a small bowl mix together the mayonnaise, mustard, pickle relish, pimentos, salt and pepper. Mix the dressing into the macaroni mixture and then fold in the shredded cheddar.
  5. Cover and chill in the refrigerator for 2 hours.

Adapted from blogchef.net

One Pan Skillet Spaghetti Recipe

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One Pan Skillet Spaghetti Recipe

When things get busy it always nice to find a way to cut corners a little bit. This One Pan Skillet Spaghetti Recipe allows you to cook the spaghetti in the sauce. This recipe was a nice surprise because the dish tasted a lot better than I thought it was going to be. Actually my wife liked it every bit as well as the spaghetti we normally prepare, stating “maybe it’s was even better”.

This would be a great recipe to put in your recipe box with the upcoming school year approaching for after school dinner. It’s simple to prepare, doesn’t take much time, and I’m sure your kids would love it.

Give this One Pan Skillet Spaghetti Recipe a try; it’s really good. Enjoy.

 

One Pan Skillet Spaghetti Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • 1 medium green pepper (chopped)
  • 1 can diced tomatoes (15 - 16 0unces)
  • 1 can tomato sauce (8 ounces)
  • 1 cup water
  • 1 can mushrooms (4 ounces)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon chili powder
  • 8 ounces thin spaghetti (uncooked and broken)
  • 2 ounces shredded cheddar
Instructions
  1. In a large skillet over medium high heat cook the burger, green pepper, and onion until burger is browned. Drain if necessary.
  2. Mix all the other ingredients into the burger mixture except for the cheese. Bring the mixture to a boil; reduce heat to a high simmer, cover and cook stirring occasionally, until the spaghetti is tender. (About 30 minutes – add additional water if necessary)
  3. Sprinkle cheese over the top and let rest until cheese is melted. Serve hot.