Whenever I make traditional cabbage rolls, I feel that they are too bland. I changed up my original recipe by adding zesty bulk sausage and red pepper flakes. I especially like this deconstructed version as it’s so easy to pull together for a comforting meal.
Spicy Cabbage Roll Casserole with Rice
1 head cabbage, cut, cooked & drained 1 pound zesty bulk sausage, browned & drained 32 oz. crushed tomatoes 1 medium onion, chopped 1 teaspoons salt 1 teaspoons black pepper 2 teaspoons sugar (or, sweetener) 1/2 crushed red pepper flakes 1/2 teaspoon garlic powder 2 cups sharp cheddar cheese, divided
Preheat oven to 350 degrees. Mix all ingredients together, except 1 cup of the cheese. Pour into a greased 13″x9″ baking dish. Top with the remaining cup of cheese and bake for 20-25 minutes. Serve over plain white or beef flavored rice.
I visited a local blueberry farm this weekend. The large, flavorful berries were so irresistible, I bought far more than I needed. I gave some to my girls and froze a bunch for blueberry pie. Using one of my favorite cookbooks, I’ve adapted a blueberry recipe that I found for a delicious breakfast casserole. Be sure to assemble the casserole base the night before your breakfast. When you wake in the morning, just add the toppings and pop in the oven. Delicious!
Blueberry French Toast Casserole
1 loaf stale bread or buns, sliced 2 cup fresh or frozen blueberries 6 large eggs 4 tablespoons sugar 2 1/2 cups milk 1 teaspoon almond extract 1 teaspoon butter extract
STREUSEL TOPPING 1/2 cup packed light brown sugar 1/2 cup flour 4 tablespoons butter, cold and cubed 3/4 cup walnuts, chopped
Grease a 9×13 inch pan with nonstick spray. Line prepared baking pan with bread, filling all the cracks. Set aside. Whisk the eggs, milk, sugar, and extracts together until well combined. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight. Preheat oven to 375 degrees. Remove pan from the refrigerator. Sprinkle blueberries evenly over the top. Prepare the topping: Combine the brown sugar and flour together in a medium bowl. Cut in the cubed butter with a pastry blender or your fingers. Sprinkle the topping evenly over the soaked bread. Top with walnuts. Bake for 45-55 minutes or until slightly firm and golden brown on top.
My daughter is a healthcare worker and was able to get a few days off this past week. She decided to come home to enjoy the peace and quiet of our tree-lined property. A brief get-away from the hustle and bustle of the crowded city…
While she was home, I decided to reorganize my pantry and she noticed a box of elbow noodles on the shelf. She remarked that a Mac and Cheese dinner would be a delicious treat. She said, “Mac and Cheese comforts my soul.” Naturally, I gathered the ingredients and I cooked up a huge baker filled with delicious cheesy goodness. I was sure to pack up the leftovers so she could take them back home with her and munch on them after a long night at work. I got a text shortly after she arrived home thanking me and letting me know how great it was to be back home. And, to reiterate her love for this Mac and Cheese recipe.
Creamy and Crunchy Mac and Cheese
4 tablespoons butter
1 lb. (16 oz. box) elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup milk
3 tablespoons hot sauce (I use Frank’s Hot Sauce)
2 teaspoons all purpose seasoning (I use Jack Stack Barbecue – Kansas City, all purpose seasoning)
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
8 ounces extra-sharp cheddar cheese, grated
16 ounces Mozzarella, grated
½ stick butter, melted
½ cup Panko breadcrumbs
Preheat the oven to 375 degrees. Butter a 9-x-13-inch glass baking dish; set aside. Cook macaroni according to package directions; until al dente. Drain well and return to pot. Add butter to noodles and toss until pasta is coated and butter has melted; set aside.
In a medium bowl, whisk together the evaporated milk, whole milk, and eggs. Stir in the hot sauce, all purpose seasoning, garlic powder, and pepper; set aside. In another medium bowl, combine the cheeses; lightly toss and set aside.
For topping- In a small bowl, mix melted butter with breadcrumbs; set aside
Spread one third of the macaroni in an even layer in the prepared baking dish; cover evenly with one third of the cheese. Repeat with the remaining macaroni and shredded cheeses. Pour the milk mixture evenly over the contents of the baking dish, sprinkle with topping and bake until the top layer is lightly browned, 40 to 45 minutes. Let stand 10 to 15 minutes before serving.
We had an office brunch this past week. Everyone was asked to contribute a dish. My secretary baked this simple, yet delicious casserole made with eggs, cheese and chilis. Everyone raved over the wonderful flavors so I immediately requested the recipe.
This weekend, all of our kids have come home for the holiday. Trains, planes, and automobiles have brought them in from other states. I am one proud Mama! I so enjoy having everyone back under one roof. My husband had been traveling in Germany for work all week; he too, flew home for the reunion.
This morning, I woke early to assemble a buffet of breakfast fare… sausage, bacon, pancakes, homemade maple syrup and a selection of fruit rounded out the menu. I also threw together the Chili Egg Bake to add to the mix. Once again, everyone loved the dish. Creamy, smooth and spicy… a great combination.
Happy holiday week to all. This girl is truly thankful for a simply wonderful life!
Green Chili Bake
3 eggs beaten
1 small can green chili’s (I use mild)
1 8 oz pepper jack cheese
1 8 oz sharp cheddar cheese
Shred cheeses. Mix with three beaten eggs and green chilis. Pour into a greased 9×9″ baking pan. Bake 30 minute at 350 degrees or until set. Cool slightly and cut into squares.
I really try to keep my carb intake to a minimum. Here’s a great recipe that fits the bill when I want something flavorful, fluffy and delicious to start my day. After this casserole has slightly cooled, I slice the dish into 3” squares so that I can quickly pop a portion into my lunch bag or to have as a mid-morning snack. My family can slip a square or two between two slices of wheat toast for a tasty little sandwich.
Simple Crustless Mexican Quiche
10 eggs, beaten
2 tablespoons flour
1 tablespoon baking powder
1/2 cup butter, melted
1 (7 ounce) can green chilies
2 cups cottage cheese
1 lb. Pepper Jack cheese, grated
Using a whisk, beat the first four ingredients until smooth. Stir in melted butter. Mix in remaining ingredients. Pour into a lightly greased, 9 x 13″ baking dish. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees and bake 30 minutes.
Slightly adapted from Kitty and Lucian Maynard’s recipe list below. One of my favorite cookbooks, Best Recipes from American Country Inns and Bed & Breakfasts
This is an adaptation of a recipe that I found in a Better Homes and Gardens magazine many years ago. I had received the magazine as a “free trial” but I rarely had time to read it as my 3 children were young and my life was busy. I did, however, make it a point to visit the recipe contest page to see what recipes had been selected as “winners” for each monthly issue.
One month, a recipe for a white chicken lasagna was chosen. It was a bit more complicated than the adaptation I have submitted below. The white sauce was elaborate…starting with a classic roux. Managing a busy household, I had no time for that so I decided to use a purchased sauce. This eliminated a few time consuming steps and made for a quick and tasty alternative. It was a big hit in my household so I’ve been making it this way ever since.
Creamy Chicken Lasagna
1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped broccoli
3 boneless chicken breasts, poached and diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
1 (16 oz) container cottage cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
3/4 teaspoon pepper
Preheat oven to 350 degrees. Grease a 9X13″ baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook broccoli according to package directions; drain well. In a medium bowl, combine cooked chicken, broccoli and one jar of Alfredo sauce, garlic powder, and pepper; stir together. In a separate bowl, beat egg into cottage cheese. Add Italian seasonings; stir well. Pour 1/3 of the jar of remaining Alfredo sauce in bottom of the pan, spread evenly. Place one layer of lasagna noodles, edges overlapping, into the baking dish. Pour 1/3 chicken, broccoli, and Alfredo sauce mixture over the noodle layer and spread evenly. Spread 1/3 cottage cheese mixture over chicken, broccoli, and Alfredo sauce mixture. Sprinkle 1/3 of the shredded mozzarella over chicken mixture. Continue to layer two more times, ending with a sprinkling of mozzarella cheese. Tightly cover with foil. Bake 30-35 minutes. Remove foil and continue to cook for 5-10 minutes until top is brown and bubbly.
During the holidays, we’re often looking for simple recipes that will feed a crowd…this is one of those recipes. It’s nothing fancy but it’s a basic recipe with lots of big flavor. Adding favorite toppings like, onions, green peppers or olives can personalize this dish to match your family’s tastes. Crushed red pepper adds a little spice and adding a varied selection of cheeses can add depth to the flavor. Give this one a try and make it your own.
1 (8 ounce) package spaghetti, broken into smaller pieces
1/4 cup milk
2 cups shredded mozzarella cheese
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1 (16 ounce) jar chunky garden style spaghetti sauce
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper
4 ounces turkey pepperoni sausage, sliced
Preheat oven to 350 degrees. Spray with cooking spray, a 13X9″ baking pan.
Bring a large pot of salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and cool. In a separate bowl, beat the egg, add milk, 1/2 cup of the mozzarella cheese, salt and garlic salt. Stir in cooked spaghetti, mix well.
Spread mixture evenly into baking dish. Bake for 15 minutes. Remove from oven and spread sauce over spaghetti. Sprinkle with oregano, basil and the remaining 1 1/2 cups mozzarella cheese. Top with pepperoni, return to oven and bake for 30 minutes. Let cool for 5 minutes before slicing.
Note: For an extra hearty twist, add 1 lb. browned ground beef or Italian sausage to the spaghetti sauce before spreading over pasta.