We’ve all made Mac and Cheese, right? So, this time, I wanted to make it special – like going to an expensive steak house special. So, I used smoked Gouda cheese and lobster as a nod to the lobster mac and cheese I always see when I’m out.
While I used smoked Gouda cheese, you could also use Gruyere or any other cheese you like. I think next time, I may use a mix of Smoked Gouda and Gruyere.
It comes together quickly, so have all your ingredients ready to go before you start cooking. When you start adding liquid to the roux, do it slowly and make sure you work out any lumps as you go. One other tip, take the time to toast the panko in butter. That extra crunch the panko brings is a great tasty texture.
I hope the next time you make mac and cheese, you try my version. It’s SO GOOD!
When you have chili and cornbread in a meal, what invariably happens? You break up the cornbread and mix it in the chili. Why not just go ahead and bake them together? I decided to try the method of poking holes in the cornbread with a wooden spoon, ladling chili on top and then baking.
It doesn’t really matter if you make the the cornbread or chili first. My recommendation is make the cornbread first then start on the chili. Once the cornbread is finished, let it cool off as the chili simmers. Once the chili is finished, ladle it on top cornbread (after you’ve poked holes in the cornbread) along with a little shredded cheddar cheese. Bake it for about 20 minutes and serve with chopped green onions, shredded cheddar cheese, sour cream, and whatever other toppings you like on your chili.
I look forward to hearing how your version turns out.
After seeing this made on The Kitchen, I knew that I was going to make it. Difficulty level – Easy.
For my version, I made my own pulled pork. However, you could take a shortcut and buy the prepared pulled pork to make it even easier. I used brioche slider buns. If you haven’t bought slider buns before, they come attached and you have to break them apart. For this dish, you don’t break them apart. Slice the entire sheet of buns like you are making one giant sandwich – which you kind of are.
Put the bottom half of the buns in the casserole dish, slather some yellow mustard, then a layer of pulled pork, then a layer of ham, a slice of Swiss cheese, and finally some sliced pickle. I used spicy pickles to add a little kick to the sliders. Slather the top half of the buns with some more yellow mustard and then place on top of the “sandwich”. I used a pastry brush to paint melted garlic butter on top before putting them in the oven.
Bake, covered, for about 20-25 minutes, uncover and bake an additional 5 minutes. Serve with the rest of your Superbowl Sunday spread. I hope you will try my version of Cubano Slider Casserole!
Now that you know this technique, you can go wild with the variations of slider casseroles. You could make a breakfast slider casserole with scrambled eggs, bacon (or sausage), and cheese. What about a roasted vegetable slider casserole using roasted red bell pepper, egg plant, and onions? Let me know what version you make.
When I made the Turkey Tetrazzini recently, I was raving about how good it was to my wife. Since she doesn’t eat meat, I was telling her I could make a seafood version with shrimp. That was a couple of weeks ago and last night she was asking when I planned to make the seafood version. So THAT is what I’m making tonight.
Since I used shrimp instead of turkey, I made a few changes to this dish and it turned out really well. I left out the peas and I changed the seasoning a little. Just like the other version, this Shrimp Tetrazzini will feed a crowd. The best part about this dish is how quickly it comes together, especially if you buy the shrimp pre-shelled and without tails.
I hope you will try my version of Shrimp Tetrazinni and let me know how it turns out.
What is Turkey Tetrazzini? You would think with the Italian name, Tetrazzini, it would be Italian. You would be wrong, it is an American dish. While it DOES have pasta and some Parmesan cheese, that’s about as far as it goes in the Italian direction. Tetrazzini is a baked pasta dish browned in the oven with a white cream sauce and usually topped with bread crumbs. It was invented, we think, in San Francisco in the early 1900’s. Others believe it was invented in New York City. You can read all about Tetrazzini here if you want to know more about its origin.
I decided to make it because I was trying to figure out a dish I could make that would help me use up some ground turkey. Usually, you would used a diced chicken or turkey, but I didn’t have that on hand. After a lot of looking around at turkey recipes, I decided to do a Tetrazzini.
I opted to make my own sauce instead of using the canned soup, which I think makes it much more flavorful. Since it includes pasta, a little meat goes a long way. This turned out SO great! It’s so creamy and delicious!
So, if you are feeding a crowd or making a pot luck dish, I hope you will try my version of Turkey Tetrazzini.
1.5 - 2 lbs ground turkey (could also use about 3 cups leftover turkey or even rotisserie chicken)
12 oz spaghetti or angel hair pasta
1 1/2 cups frozen peas
1/2 stick of butter
4 cloves garlic
4 cups turkey broth
1 cup white wine
1 lb mushrooms (white or cremini) sliced
1 8 oz pkg cream cheese, cut into cubes
1/4 cup flour
1 cup panko bread crumbs
1 cup Parmesan cheese, separated - two 1/2 cups
1 cup Monterey Jack cheese, grated
1 tsp thyme
Pre-heat the oven to 350 degrees
Bring a pot of water to a boil
Cook pasta until al dente (follow pkg directions depends on the pasta you use)
Once cooked, drain and set aside (save a cup of the water)
In another large pot, pre-heat it over medium-high heat
Add the butter and garlic and let cook about a minute
Add the mushrooms and ground turkey
Season with salt and pepper
Once the turkey is mostly cooked, add the white wine
Cook until the liquid has reduced by half
Sprinkle in the flour and stir. The sauce will start to thicken quickly
Add the broth, stir, and continue to cook until the sauce is nice and thick
Add the cream cheese and continue to stir
Add the peas, Monterey Jack and half of the Parmesan cheeses, continue to stir
Add the salt, pepper, and thyme. Taste and adjust seasoning as needed
Add the cooked spaghetti and stir to combine. If the mixture is too thick, add a little more broth or some of the pasta water
Pour the entire mixture into a 13x9 casserole dish and spread it evenly
Top with panko and the rest of the Parmesan cheese
Bake for 25-35 minutes, until the top is golden brown
Once finished, let it rest at least 5 minutes before serving
You can make several variations on this dish. You could use chicken, tuna, shrimp, and I bet scallops would be really good in this too. If you didn't want any meat or fish, you could use larger pieces of mushroom - like from a Portobello mushroom in addition the cremini.
For Thanksgiving dinner, I always make the standard turkey, ham, and some side dishes, but Audrey doesn’t eat meat. I wanted to make her a special dish as well, so we agreed on Shepherd’s Pie, a vegetarian version.
This dish is so hearty and delicious! It’s packed with two different kinds of mushrooms, parsnips, onions, butternut squash… SO many things and then topped with the most delicious mashed potatoes.
Often times when I’ve had shepherd’s pie, the mashed potatoes taste like they were an afterthought… “oh yeah! We need to put some mashed potatoes on top….” Not in this dish. I took the time to make classic mashed potatoes you would be proud to serve on their own.
The shepherd’s pie was so good, we decided to try it for breakfast. I heated a plate in the microwave and while that was going, I fried a couple of eggs. WOW! OMG, it was SO good! This picture almost didn’t happen, that’s how good it was.
While I made this for Thanksgiving, it would be great anytime of the year. Don’t let the vegetarian bit in the title turn you off. There is plenty of flavor in this dish and you won’t be left wanting to go back for anything other than seconds! I hope you will try my vegetarian shepherd’s pie.
1 small butternut squash, peeled and chopped into 1-inch pieces
6 cloves garlic, minced
1 Tbsp double concentrated tomato paste
1 Tbsp white miso paste
1/2 cup red wine
1 cup dry green lentils, rinsed
2 Tbsp flour
4 cup vegetable stock
Freshly ground black pepper
For the Mashed Potatoes:
2-2.5 lbs Yukon Gold Potatoes
4-6 Tbsp of butter
1 cup sour cream
1/4-1/2 cup of milk, warmed
3-6 Tbsp of cream cheese
Freshly ground black pepper
1 or 2 chives, finely chopped (greens only please, save the white part for another dish)
Start with the mashed potatoes
Prepare a large pot of water on the stove, but don't turn it on yet
Peel the potatoes and cut them to relatively equal size - I go for quarters. Don't cut them too small, but you want them to cook evenly
As you cut the potatoes, add them to the pot so they don't oxidize
Once you have them all in the pot, THEN turn it on high and bring to a boil
As the water is boiling, add a couple of tablespoons of salt, like you would when cooking pasta
After about 8-10 minutes, test if you can easily pierce the potato with a knife or fork (depending on your application, you may WANT them to be al dente. If you are putting the mashed potatoes on a shepherds pie as an example
Once cooked to your liking, drain in a colander
Add the butter to the pot along with the milk, then add the potatoes back to the pot and begin mashing. If you are going to use a ricer, have a large bowl ready and start ricing.
Add the cream cheese and mix that in along with your first bit of salt and pepper
Taste and adjust seasoning
Cover and set aside so you can start on the filling
Pre-heat the oven to 350 degrees
In a large heavy bottomed pot over medium-high heat, heat 2 tablespoon oil
Add mushrooms and cook until deeply brown, remove from skillet
Lower heat to medium and add remaining oil
Add onion, celery, parsnips, and butternut squash, cook until starting to become browned, about 12 minutes
Stir in tomato paste and garlic, stirring often, about 2 minutes
Stir in miso paste, immediately deglaze with wine, and cook 1 minute more
Add the mushrooms back in and stir in the lentils
Sprinkle in the flour and stir until well incorporated
Add the vegetable stock
Season with salt and pepper
Bring to a simmer and cook until the lentils are al dente, about 15 minutes
Add the veggie mixture to a 13x9 baking dish
Carefully spread the mashed potatoes on top
Bake for about 35 minutes. You want the mashed potatoes to have some golden brown points on top
If the potatoes aren't browned after 35-40 minutes, feel free to use the broiler to get the look you want
After baking, cover and let it rest at least 15-20 minutes
You could easily take this dish vegan by using vegan butter and omitting the cream cheese and milk
I remember having this a LONG time ago and loving it. SO, I decided to add it to my Thanksgiving menu this year.
Rather than doing a cooking marathon on Thanksgiving day, I’m trying to get a few dishes made the night before that will heat up nicely. This corn casserole will definitely keep tonight and heat up well the next day.
One of the things I love about this dish, besides being delicious, is how quick it comes together. Dump the ingredients in the bowl, mix it together, and bake it. 30 minutes later, you have a DELICIOUS Corn Casserole!
If you are looking for a new side dish for Thanksgiving, or any night, try this Corn Casserole!
On the menu today – Skillet Chicken and Dumplings!
The last time I made chicken and dumplings, it was a disaster. It was my first attempt and I didn’t let the dumplings cook long enough. As a result, the dumplings were awful. With the weather getting cooler, I decided to try it again. This time I took a shortcut and used biscuits instead of making the dumplings myself.
This dish is a complete success! One bite with the chicken, a bit of dumpling, and of course the thick sauce… it’s like a nice warm hug. YUM!
You get a bonus recipe on this post. I’m also including a recipe for homemade chicken stock. How many times do you buy a rotisserie chicken from the grocery store? I buy them pretty frequently, but I had been throwing away the bones – don’t do that. Use the bones along with the other things I will list in the recipe and make your own chicken stock. It’s really easy and taste so much better than store bought. No judgement if you decide to use store bought stock for your version of chicken and dumplings.
What in the world is Haluski? It is a traditional Polish dish made of cabbage, onions, and egg noodles. In my version, I used farfalle (bow-tie) pasta because it’s prettier.
The last time I made this was during Christmas time a few years ago. My brother suggested we make something different for Christmas dinner. We decided on a Polish theme since our grand parents were of Eastern European decent. The only Polish dish I’d made was Stuffed Cabbage. After some research, I decided to make Haluski. It was FANTASTIC!
Now that it’s getting cold, I decided to make it again. Now, I’m sharing the recipe with you. Two tips – 1) Good butter and lots of it. 2) Lots of freshly ground pepper. Don’t use the pre-ground pepper for this dish.
There are only a few ingredients, so use the best you can find. All the ingredients are pretty inexpensive too, a head of cabbage, an onion, a pound of pasta, salt and pepper. You can feed a crowd for less money than you would spend on one fast meal.
I hope that you will try this dish. Let me know how your version turns out.
On the Menu Tonight – Not Your Average Tuna Casserole!
I really like Tuna Casserole, but it is one of those things I just don’t make very often. This version of Tuna Casserole is elevated by using fresher ingredients. For example, I didn’t use any frozen veggies or any dry herbs. Most versions I have had include peas, but I swapped them out with diced red bell pepper. Instead of using canned cream of mushroom soup, I made it.
The results were FANTASTIC! Whether you are feeding a big family, or making enough for leftovers, try my version of Tuna Casserole.