Dinners

Drunken Roast-  My sister in law created this recipe.  It reminds us of an entree we used to like called Drunken Chicken at J Gumbos in Louisville.  It is not an exact recipe so adjust it to your liking.


Chuck Roast


1 onion- chopped


2-3 cloves of garlic chopped


1 Red pepper chopped


4-5 carrots chopped


4-5 stalks of celery


1 bottle of beer


Generously season the roast with salt, pepper, garlic powder, cumin and chili powder.  Sear the roast in a pan.  Remove roast from pan.  Saute veggies in the drippings for about 5 minutes.  Put roast and veggies in roasting pan.  Pour bottle of beer over roast and veggies.  Cover and bake in the oven at 325 degrees for about 3 hours.  The roast should just fall apart and be easy to shred with a fork.  Serve over rice.






Spaghetti and Meatballs


2 pounds of meatloaf mixture


1 cup of Parm cheese


2 eggs


1 cup of breadcrumbs


1/4 parsley


1/2 warm water


1 onion


2 cloves of garlic


salt


pepper


28 oz crushed tomato


Saute the onion and garlic in olive oil.  Mix all the ingredients together.  Form the meatballs.  Brown in olive oil.  Remove from pan.  Saute onion and garlic in the drippings.  Add the crushed tomato and simmer the meatballs until they are cooked through.




Baked Eggplant Parmesean---LOVE this meatless meal


Ingredients

  • Olive oil, for baking sheets
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  • 1 1/2 cups shredded mozzarella

Directions

  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.




Chicken and Rice Casserole

Ingredients

  • 4 skinless, bone-in chicken breast halves
  • 2 stalks celery, cut into thirds
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cooked rice
  • 6 ounces sour cream
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 2 cups crushed buttery round crackers
  • 1/2 cup butter or margarine, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring to a boil the chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon pepper, and enough water to cover. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, remove meat from bones, and cut into bite-size pieces.
  3. In a large bowl, stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.
  4. Bake in preheated oven for 30 to 35 minutes.


Breakfast Casserole--This is a favorite in our house!

  • 1 pound pork sausage or I use Trader Joe's chicken breakfast sausage and take it out of the casings.
  • 1 (8 ounce) package refrigerated crescent roll dough
  • 8 eggs, beaten
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded Cheddar cheese
  • 1 teaspoon dried oregano

Directions

  1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  3. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
  4. Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.



Grilled Chicken--

Marinate in cheap Italian dressing and grill!  Delicious!

Serve with this pesto...

nut free homemade pesto
3 cups fresh basil leaves (my two plants are going CRAZY in my garden this year!)
3 cloves of garlic
1/4 cup good parmesan, grated
splash of lemon juice
1/2 cup olive oil
kosher salt/cracked pepper
once again found a keeper from my favorite foodie blog: twopeasandtheirpod.com – just made this and it was simple, in the freezer and ready to be thrown in soup or on pasta, or on bread or on a sandwhich, or on a wrap :)
in food processor chop garlic until minced. add the basil (make sure and wash it first, it gets lots of dirt in the grooves of the leaves on the backside) and cheese. slowly drizzle olive oil while machine is running – blend until smooth. squeeze a little lemon (i did a small half) and salt and pepper to taste. freeze or use right away…







Mexican Queso Dip-this stuff is amazing!


Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons seeded and chopped jalapeno pepper, plus slices for garnish, optional
  • 1/2 cup light beer
  • 2 cups heavy whipping cream
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) block pasteurized prepared cheese product
  • 1 pound lump crabmeat, drained and picked for shells
  • 1/4 cup fresh lime juice, (about 2 limes)
  • 1/4 cup minced green onion
  • 1/4 cup minced fresh cilantro leaves
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • Pinch freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cumin
  • Tortilla chips, for serving, recipe follows

Directions

In a 4-quart saucepan, heat olive oil over medium heat. Add the onion, jalapeno pepper, and garlic and cook stirring frequently, for 3 minutes. Stir in the beer and cook until the liquid is reduced by half. Stir in the cream, cream cheese, and processed cheese, whisking until melted and smooth.
Stir in crabmeat, lime juice, green onion, cilantro, and chili powder and simmer for 15 minutes. Add the salt, black pepper, cayenne, and cumin. Transfer the dip to a serving bowl and garnish with slicedjalapeno pepper, if desired. Serve hot with tortilla chips.

Vegetarian Chili

http://www.foodnetwork.com/recipes/good-food-fast-with-family-circle/vegetarian-chili-recipe/index.html



Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 large cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 medium-size sweet green pepper, cored, seeded and diced
  • 1 medium-size sweet red pepper, cored, seeded and diced
  • 1 medium-size zucchini, diced
  • 1 medium-size yellow squash, diced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 can (11 ounces) corn kernels, drained
  • 1 can (15.5 ounces) black beans, drained and rinsed
  • 1/4 teaspoon salt
  • Accompaniments, optional: cooked rice, sour cream and shredded cheddar cheese

Directions

Heat oil in 4-quart pot over medium heat. Add onion, garlic and chili powder; saute for 5 minutes. Add green and red peppers; saute 5 minutes. Add zucchini, squash, oregano and ground red pepper; saute for 5 minutes. Add tomatoes; cook 10 minutes. Stir in corn, black beans and salt; cook for 5 minutes.
Serve with the accompaniments, if desired.

Mexican Breakfast Casserole

Ingredients

  • 6 poblano chile peppers, about 1 1/2 pounds
  • 1 teaspoon unsalted butter
  • 1 1/2 pounds Mexican chorizo, or other hot sausage, removed fromcasings and crumbled
  • 1 cup chopped yellow onions
  • 1/2 cup chopped red bell peppers
  • 4 teaspoons minced garlic
  • 4 teaspoons chili powder
  • 5 corn tortillas, quartered
  • 10 large eggs
  • 3 cups half-and-half
  • 1/2 teaspoon hot red pepper sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped green onions, green tops only
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 cups grated pepper jack
  • 1 1/2 cups grated medium cheddar
  • Sour Cream, garnish
  • Picante Sauce (store bought), garnish
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
Preheat the oven to 350 degrees F.
Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
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