Chili Pasta Bake Recipe

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chili pasta bake recipe

My son was home for the weekend, and I had to work two 12 hour shifts, which did not leave me much time to cook. So he put together this Chili Pasta Bake Recipe which he later posted on his blog; blogchef.net. This recipe is simple and delicious and doesn’t take that long to prepare. It was so good I decided to put on last night’s super menu.
If you’re tight on time, and want a simple and good recipe that can be on the supper table in less than an hour, give this Chili Pasta Bake Recipe a try. Enjoy

Chili Pasta Bake Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6
Ingredients
  • ½ tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • Salt and pepper
  • ½ pound medium shells
  • 15 ounces tomato sauce
  • 1 can diced tomatoes with green chilies (14.5 ounces)
  • 1 can black beans (15 ounce - drained and rinsed)
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 3 dashes cayenne pepper or to taste
  • ¼ cup water
  • 2 cups shredded Mexican cheese blend
  • ½ cups sour cream
  • 4 tablespoons green onions (sliced)
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to directions for al dente. Drain and rinse.
  3. While pasta is cooking place the chopped onion in a large skillet with the oil over medium high heat and cook until onion is translucent; about 3 minutes. Add the burger to the skillet, breaking it up with a spatula, and cook until burger is no longer pink inside; drain if needed.
  4. Add diced tomatoes with green chilies, beans, chili powder, cumin, cayenne, tomato sauce and water into the ground beef mixture, salt and pepper to taste; simmer for about 5 minutes. Add the mixture to the pasta and mix until well combined.
  5. Pour the mixture into a lightly greased 13 x 9 casserole dish. Spread the shredded cheese over the top and bake for about 30 minutes or until edges are bubbly and cheese is melted.
  6. Serve garnished with sour cream and chopped green onions.

 

Slow Cooker Smothered Pork Chops Recipe

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slow cooker smothered pork chops recipe

Spring is here and I have a lot of outside clean-up work to do, so to free up some time I decided to put this Slow Cooker Smothered Pork Chops Recipe on tonight’s supper menu. This recipe does require a little bit of prep time, but once it’s in the slow cook, you can set it and forget it, and go about your day.
This recipe has a delicious combination of flavors which creates a fabulous gravy to serve over mashed potatoes. The parsley in this recipe mainly serves as a garnish – so it’s optional.
The next time you need to free up some time give this Slow Cooker Smothered Pork Chops Recipe a try; it’s really good.

Slow Cooker Smothered Pork Chops Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 4 slices bacon (cut sideways into ¼ inch slices)
  • Vegetable oil (if necessary)
  • 6 bone-in blade-cut pork chops (about ¾ inch thick – I used boneless shops in this recipe because they were on sale)
  • Salt and pepper
  • 3 medium yellow onions (halved and sliced)
  • 1 teaspoon light brown sugar plus 1 tablespoon
  • ¼ cup water plus 2 tablespoons
  • 3 cloves garlic (minced)
  • 1 teaspoons dried thyme
  • 3 cups chicken broth
  • 1 tablespoon soy sauce
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon cider vinegar
  • 1 tablespoon minced fresh parsley leaves (optional)
Instructions
  1. In a large skillet over medium high heat cook the bacon until browned and starting to turn crispy. Remove the bacon to a dish lined with paper toweling to drain. Set the bacon aside in the refrigerator and leave the bacon fat in the skillet.
  2. Season pork chops with salt and pepper, and brown them in the bacon fat, on both sides, 3 at a time. Place them in the bottom of the slow cooker.
  3. Add the sliced onions to the now empty skillet, 1 teaspoon brown sugar, ¼ teaspoon salt, and ¼ cup water. Cook until onions are softened and start to brown. While onions are cook stir to scrap up any dripping off the bottom of the pan. Add the garlic and time and continue cooking until fragrant; pour the onion mixture over the chops in the slow cooker. Add the chicken broth, soy sauce, and bay leaves to the mixture. Cook on low for 6-8 hours or until or until chops are fork tender.
  4. Remove the chops to a serving platter and tent with aluminum foil. Remove the bay leaves and pour onion and juices through a fine mesh strainer into a sauce pan. Place the onion solids in a blender, add 1 cup reserved broth from the sauce pan, and blend until smooth, and then pour the mixture back into the sauce. In a glass or small bowl combine the remaining 1 tablespoon of water with the cornstarch; mix until smooth. Add the cornstarch mixture to the juices in the sauce pan and cook over medium heat until thickened, stirring frequently. Add the cider vinegar, salt and pepper to taste, and pour some of the gravy over the top of the chops. Warm the reserved bacon pieces in a microwave, or on the stove, and sprinkle them over the chops. (Garnish with parsley – if using). Serve extra gravy over mashed potatoes.

Adapted from Cooks Country

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.

 

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

Western Hot Dogs Recipe

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western hot dogs recipe

It has been a long winter here in Upper Michigan, but it is finally starting to warm up. It seemed good to fire up the grill without having to huddle around it to keep warm. When you’re tight for time hot dogs can be a great choice for lunch or supper. They grill quickly and there so many different combinations of condiments that can be used.
I adapted this Western Hotdogs Recipe from my son’s blog, at blogchef.net, with a few minor changes. This is a simple recipe featuring a combination of delicious flavors.
The next time, you’re tight on time, but are in the mood to fire up the grill give this Western Hotdogs Recipe a try. Enjoy

Western Hot Dogs Recipe
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • ⅔ cup barbeque sauce (divided)
  • 6 all-beef hot dogs
  • 6 slices white American cheese
  • 6 slices cooked bacon (cook until just crispy)
  • 1 cup French fried onions
  • 6 hot dog buns
Instructions
  1. Preheat and prepare grill to medium high heat.
  2. Lay the buns cut side down on the grill, and grill the buns until lightly toasted. Flip the buns and transfer them to a warming rack or cool side of the grill. Center 1 slice of cheese on each bun.
  3. Reserve 6 tablespoons of barbecue sauce, for topping the hotdogs, after they are grilled.
  4. Place the hotdogs on the grill and brush them with barbeque sauce. Roll them occasionally coating them with additional sauce until hotdogs are heated through.
  5. Place hotdogs in buns along with 1 slice of bacon. Top with 1 tablespoon barbeque sauce and 2 tablespoons of French fried onions.

 

Venison Chops with Mushroom Onion Gravy Recipe

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venison chops with mushroom onion gravy

I had some venison in the freezer I wanted to use up so I decided to put this Venison Chops with Mushroom Onion Gravy on the supper menu. This recipe is mildly seasoned and has a delicious combination of flavors. I had the venison processed at a meat processing shop so the chops were boneless and butterflied which made the cutting for this recipe really simple. If you are using back straps just cut them into ¼ inch slices.
I served this dish with egg noodles, the gravy is delicious, and so I think it would also be great over mashed potatoes.
If you have venison on hand give this Venison Chops with Mushroom Onion Gravy Recipe a try; it’s delicious.

Venison Chops with Mushroom Onion Gravy Recipe
 
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Author:
Recipe type: Main
Serves: Serves 4
Ingredients
  • 1 ½ pounds venison chops (cut into 1 ½ inch pieces)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 ¾ cups beef broth
  • ¼ ounce dried Shiitake mushrooms
  • 1 pound white mushrooms (sliced ¼ inch thick)
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 large onion (sliced thin)
  • 4 teaspoons all-purpose flour
  • 1 garlic clove (minced)
  • ¼ teaspoon thyme
Instructions
  1. Combine sugar and soy sauce into a medium size bowl. Toss the venison in the mixture coat and marinate 30 minute to one hour; tossing occasionally.
  2. While venison is marinating place ¼ cup beef broth into a small microwaveable bowl along with the dried mushrooms. Microwave for about 1 minute or until mixture is steaming, cover, and let the mushrooms set until softened. Place a coffee filter into a strainer and drain the liquid though the filter. Reserve the liquid, chop the mushrooms and set them aside separately.
  3. Drain any leftover marinate from the chops if necessary. Season the chops with ½ teaspoon pepper. In a large skillet over medium high heat using 1 tablespoon of the vegetable oil cook the chops until well browned and almost done. Remove the chops to a platter and set aside.
  4. In the same skillet over medium high heat add the other tablespoon of oil, white mushrooms, minced shiitake mushrooms, and ¼ teaspoon salt. Cook string frequently until all liquid is evaporated and mushrooms start to brown. Add the onion and another ¼ teaspoon salt to the mushroom mixture and cook stirring frequently until onion is soft, and starts to brown.
  5. Add the flour, garlic, thyme, and continue cooking and stirring until mixture is coated with the flour. Add the remaining broth, and the liquid set aside from the dried mushrooms. Stir to release any dripping from the bottom of the pan. Arrange the chops into the onion and mushrooms along with any juices that settled on the bottom of the platter. Cook over medium low heat until juices have thickened and chops are cooked to desired done-ness. (When I browned the chops I cooked them to the desired done-ness I wanted so they just had to be heated through in the mushroom onion mixture)
  6. Serve over noodles or mashed potatoes

 

Crunchy Deep-fried Fish Recipe

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curncy deep fried fish recipe

It seems like coming up with new recipes for lent can be a challenge. The market I usually shop at was running cod fillets on sale so I decided to put this Crunchy Deep-fried Fish Recipe on the menu.

The fish has a nice crunch to it and is spiced up really well. My wife thought it was a little too hot, but I thought it was just right. You can control the heat by adjusting the amount of cayenne pepper you use in the coating. If you don’t have a deep fryer, heat the oil in a Dutch oven.

Crunchy Deep-fried Fish Recipe
 
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Author:
Recipe type: Main
Ingredients
  • 1 pound good quality white fish fillets (I used cod in this recipe)
  • 2 teaspoons kosher salt
  • 1 teaspoons onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon pepper
  • oil in deep fryer for frying
  • 1 cup all-purpose flour
  • ¼ cup cornmeal
  • ½ cup cornstarch
  • 1 cup milk mixed with 1 tablespoon lemon juice – let rest 15 minutes before using. This is a substitute for buttermilk which works out especially well with the fish.
  • ½ teaspoon baking soda
Instructions
  1. Preheat deep fryer 375F.
  2. In a wide dish such as a pie dish whisk together the flour, cornmeal, salt, black pepper, oregano, cayenne pepper, onion powder, and garlic powder.
  3. In a medium size bowl mix together the milk mixture and ½ cup cornstarch.
  4. Pat fish fillets dry. Roll each piece of fish in the flour mixture, dip in the milk mixture, and then roll them again in the flour mixture.
  5. Deep fry in 2 batches until fish is golden brown.
  6. Drain on paper toweling and serve.

 

Oklahoma-Style Fried Onion Burgers

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oklahoma style fried onion burger recipe

Burger and fried onions always seem to go good together so when I saw this recipe that incorporates the onion right into the burger I decided to give it a try. This is a simple recipe that doesn’t require many ingredients and the burgers are moist and delicious. I used white American cheese in this recipe but you can use whatever your preference is. You could also add extra condiments to your liking.
Give this simple and good Oklahoma-Style Fried Onion Burgers a try; they’re really good. Enjoy

Oklahoma-Style Fried Onion Burgers
 
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Author:
Recipe type: Main
Serves: Makes 4
Ingredients
  • 1 large onion (halved and sliced ⅛ inch thick)
  • Salt and pepper
  • 12 ounces lean ground beef
  • 1 tablespoon butter
  • 1 teaspoon vegetable oil
  • 4 slices White American cheese
  • 4 hamburger buns (buttered and toasted)
Instructions
  1. Slice the onion into a medium size bowl, add 1 teaspoon salt and toss to coat. Transfer the onion to a colander and let rest for 30 minutes – tossing occasionally. Place the onion in a clean dish towel (I used Bounty toweling and it worked out fine) and squeeze the onion dry. (This is a good time to butter and toast the buns)
  2. Divide the onion into 4 equal portions and place them in a mound on a baking sheet leaving enough distance between them to form a burger. Divide the burger into 4 equal portions and form a ball out of each one like you are making a meatball. Place each meatball an onion mound; using your hands press the burger down over the onion to form a burger.
  3. In a large nonstick or cast iron skillet, melt the butter with the oil over medium high heat. Cook the burgers onion side down until nicely browned and onion is beginning to crisp on the edges. Flip the burgers, increase the heat to high, and continue cooking to desired doneness.
  4. Place a slice of cheese on the bottom side of each bun, followed with the burger and any extra condiments. Serve hot. (You can also place the cheese on the burger while still in the pan, cover, and cook until cheese is melted)

 Adapted from cooks country TV.

Smothered Rabbit with Wild Berry Wine Recipe

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smothered rabbit in with wild berry wine recipe

I have prepared a lot of rabbit recipes but I always come back to this Smothered Rabbit with Wild Berry Wine Recipe. The meaty is tender and the gravy is delicious over mashed potatoes. You can use this recipe with wild or domestic rabbit meat; the cooking times will just vary a little bit. I used my homemade raspberry wine in this recipe, but any good quality red wine I think would work just as well.

Smothered Rabbit with Wild Berry Wine Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 rabbit (about 3 pounds cut into pieces)
  • 1 large onion (sliced)
  • ¼ cup wild berry wine (or good quality red wine)
  • 3 cups chicken broth
  • 1 bay leaf
  • Salt and pepper
  • 2 tablespoons of cooking oil
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch
Instructions
  1. Salt and pepper the rabbit pieces; in a large skillet using the cooking oil brown the rabbit pieces over medium high heat on both sides.
  2. Add the wine to the skillet followed by the chicken broth. Slice the onion on top and add the bay leaf. Bring the mixture to a boil, reduce heat to a high simmer, cover and cook until rabbit is tender.
  3. While rabbit is cooking mix 2 tablespoons of cornstarch together with 2 tablespoons of cold water until dissolved.
  4. Remove the rabbit from the skillet to a serving platter. Using a slotted spoon top the rabbit with the onion slices from the skillet. Remove the bay leaf and stir in the cornstarch mixture; continue cooking until juices are thickened to form gravy. Pour some of the gravy over the rabbit pieces and reserve the rest to serve over potatoes. (Add the cornstarch thickening slowly – you can use more or less to create the gray consistency you want)

 

 

Philly Cheese-steak Casserole Recipe

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Philly Cheesesteak Casserole Recipe

If you’re looking for a simple and quick recipe for supper that’s really good give this Philly Cheese-steak Casserole recipe a try.
This recipe doesn’t require many ingredients and cooks quickly; you can have on the supper table in less than 30 minutes.
Give this one a try it’s really good!

Philly Cheese-steak Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 tablespoons unsalted butter (divided)
  • ½ (8 ounce) French Baguette (sliced about 1 inch thick)
  • 1 container fresh mushrooms (8 ounces sliced)
  • ½ red pepper (thinly sliced)
  • ½ green pepper (thinly sliced)
  • 1 New York Strip steak (thinly sliced)
  • 8 slices American cheese (or about 1 cup shredded- I stuck with the original recipe when I prepared this but I think Italian cheese blend would be a better choice)
  • Salt and pepper
Instructions
  1. Preheat oven to 400F.
  2. Slice the meat, bread, and prepare the sweet peppers.
  3. Place the bread slices in a 9 inch baking dish sprayed with butter flavored cooking spray. (If you don’t want to use cooking spray lightly coat 1 side of the bread with butter.) Top the bread slices, with 4 slices of American cheese, and bake in the oven for 5 minutes or until cheese is melted. Remove from the oven and set aside.
  4. In a large skillet using 1 tablespoon of butter cook the mushrooms until mushrooms start to release their moisture, and start to get tender. Add ¼ teaspoon salt and the green peppers to the mushrooms and continue cooking until peppers are tender and most of the juices are evaporated. (Cook vegetables to your desired tenderness) Spread the pepper mixture over the top of the bread.
  5. cooking mushrooms and peppers
  6. cooking new york strip steak
  7. Using the other tablespoon of butter, salt and pepper the steak and cook steak on both sides to desired doneness. Top the casserole with the steak and arrange 4 more slices of cheese on top. Bake in the oven until cheese is melted and casserole is warmed through.

 Adapted from Life Tastes Good

Texas Potato Salad Recipe

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texas potato salad

I was looking for something a little different for a potato salad so I decide to give this Texas Potato Salad Recipe a try. I don’t like dishes with a lot of heat, but I knew that pickling the jalapeño peppers would cut some of the heat. It was still a little nippy; but not bad.

I served the potato salad after it had cooled for 30 minutes, it was pretty good, but I reserved the left overs for the next day which gave more time for the flavors to combine; it was delicious. If you can plan ahead, and allow for the extra time, it is well worth it.

Texas Potato Salad Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • ½ cup red wine vinegar
  • 1½ tablespoons sugar
  • Salt and pepper
  • 1 teaspoon yellow mustard seeds
  • ½ small red onion (sliced thin)
  • 2 jalapeño peppers (1 sliced into thin rings - 1 stemmed, seeded, and minced)
  • 3 pounds potatoes (peeled and cut into 1-inch cubes)
  • 6 tablespoons mayonnaise
  • 6 tablespoons yellow mustard
  • ¼ teaspoon cayenne pepper
  • 2 large eggs (hard-boiled - cut into ¼-inch pieces)
  • 1 celery rib (finely sliced)
Instructions
  1. In a medium size bowl mix together the vinegar, sugar, 1½ teaspoons salt and mustard seeds. Place the mixture in a microwave and cook until mixture is steaming. (About 2 minutes) stir until the sugar is dissolved and then add the red onion and jalapeno peppers to the mixture. Set aside to cool, occasionally stirring the mixture to combine the flavors. Strain the mixture through a fine mesh strainer-reserving 2 tablespoons of the pickling juice. Discard the extra juice or reserve it for another use.
  2. Place the potatoes in a large kettle or Dutch oven. Cover potatoes with 8 cups of water, and 1 tablespoon of salt. Bring the potatoes to a boil, reduce heat and simmer until potatoes are just tender.
  3. Drain the potatoes and place them in a large bowl. Drizzle in the 2 tablespoons of pickling juice tossing the potatoes to coat. Cool in the refrigerator for about 15 minutes to cool; stirring half way through the cooking cycle.
  4. In a separate bowl mix together the mayo, mustard, ½ teaspoon pepper, and cayenne until thoroughly combined.
  5. Add the mayo mixture into the potatoes with the pickled vegetables, eggs, and celery.
  6. Whisk mayonnaise, mustard, ½ teaspoon pepper, and cayenne together in bowl until combined. Add mayonnaise mixture, reserved pickled vegetables, eggs, and celery to the potatoes and stir gently to combine; season with salt and pepper to taste. Cover and refrigerate to let flavors blend, for at least 30 minutes. (Overnight or all day is best)

Adapted from Cooks Country Cookbook