Although summer is starting to wind down, it is still hot so we are going to be sharing cold or no bake dishes this month. We're kicking it off with Pea Salad. It is so easy to make, and the only thing that needs to be cooked are the eggs. I hope you enjoy this easy side dish!
2 - 15 oz cans peas, drained
4 oz cheddar cheese, cut into cubes
3 boiled eggs, diced (I only used the egg whites but you can use the yolks also if you want)
1/4 cup mayo
Salt and pepper, to taste
Mix everything up, season with salt and pepper, spread in a casserole dish and enjoy!
Happy May 5th - Cinco de Mayo! If you are looking for some quick and tasty recipe ideas for today - we have a few!
Casserole Gal Rachel has a wonderful appetizer idea - Jalapeno Popper Dip. Make it as mild or spicy as you like, and be sure to make a double batch! Serve with chips, veggies and even some fresh salsa.
Another great recipe from Rachel, for a quick dinner idea - spice up her Croque Monsieur sandwiches!
Swap the mozzarella cheese for a Pepper Jack, Smoked Cheddar, or Jalapeno/Habanero variety. Sprinkle in some cooked & crumbled bacon. Add pickled jalapeno slices to the layers. Sprinkle some chili powder into the white sauce. SO many options!
Have fun and share your version on our facebook page or tag us on instagram.
And how about a nice beverage? Casserole Gal Rhonda's Snowy Beach Cocktail is sure to be a hit! If having company tonight - set up a cocktail bar.
Create a station with cups, fun straws, Sprite, the vodka, pina colada mix & juice. Add a platter of sliced oranges, cubed pineapple, strawberries, and fresh mint and let your guests create their own adult or non-alcoholic Snowy Beach beverage!
Just pretty please promise to drink responsibly. And enjoy the day!
-The Casserole Gals Rhonda, Kristen & Rachel
I have always loved Julia Child. As a kid, I watched her cooking shows on PBS - her funny & witty shows charmed me. Since I was little, I have wanted to work with food, create recipes, write cookbooks, own a restaurant and I even dreamed of hosting my own show. Julia Child was the epitome of my goals. So, when we decided to have a French month - Julia was my main resource of recipes and inspiration.
This soup is a classic comfort food. Easy and effortless in preparation, but full of flavor and possibility. I am sharing the basic recipe, as well as a few variations.
A note concerning this book - it is a treasure! Written as a textbook in Julia's voice - she breaks down a multitude of classic recipes, includes perfectly helpful photos; you can almost hear her voice as you read the recipes. For me, it was as if I was reading transcripts from her show. But more about the book in a later post.....
Potage Parmentier - or Potato Leek Soup
3 large leeks
4-5 medium potatoes
Approx. 6 cups stock (chicken or veggie) or water
Salt, to taste
1/2 cup heavy cream (optional)
1/2 cup creme fraiche or sour cream (optional)
1. Cut root tip off leeks, then slice in 1/2 length wise. Remove the outer layers & throw away - then separate all the layers, Rinse VERY well. Leeks tend to get bits of dirt and sand in all the layers, and no one wants a gritty soup! Thinly slice the leek as your would a small scallion. Toss into a large stockpot.
2. Peel and chop your potatoes into medium-small cubes. Toss them in to the pot too.
3. Pour in your stock or water, making sure leeks and potatoes are completely submerged. You may need to add a bit more liquid. I used water and the taste was still lovely. Sprinkle with a pinch of salt. Simmer on medium-low heat until potatoes are soft.
4. Taste and salt more if necessary. I added a bit of pepper. And enjoyed with saltine crackers!
1. Let soup cool slightly, then add a couple cups at a time to your blender. Blend until creamy - serve.
2. Let soup cool slightly, and blend with the 1/2 cup heavy cream for a richer soup. This was a favorite version - I added a bit more pepper to balance out the decadent flavor of the cream. Quite nice! A dollop of sour cream makes a great garnish.
3. Blend all your soup with the cream and place in the fridge. Served cold, you have a classic Vichyssoise Soup.
4. Sprinkle with a bit of fresh lemon juice. Garnish with chopped chives or parsley, even a bit of fresh dill. Use a pinch of white pepper for a different complex flavor.
-Casserole Gal Kristen
We are celebrating March by having a Progressive Dinner with a French theme! We will start the month with my appetizer and end with an amazing dessert. In between will be a main course and some failures; because not all recipes are always the best!
I found this recipe in Dorie Greenspan's, Around My French Table, It is not at all difficult and would be delightful paired with a salad for your first course. Bake it in individual ramekins 1-2 days before, then when your guests arrive it is simple and quick to finish.
5 ounces cheese ( I used 3 ounces Apple Smoked Gruyere and 2 ounces Colby Jack)
1 cup heavy cream
3/4 cup whole milk
3 large egg yolks
pinch of nutmeg
pinch of salt and pepper
Cut 2 ounces of the Gruyere and 1 ounce of the colby jack cheese in teensy cubes, divide evenly and place in 5 ramekins. The ones I use are 5 inches across and 1 1/2 inches deep.
Pour cream and milk into a small saucepan and bring just to a boil.
While milk and cream are heating, whisk egg yolks with the nutmeg, salt and pepper in a medium bowl. Continue to whisk and dribble about 1/4 of hot cream mixture into yolks, keep whisking and add rest of cream in a slow, steady steam. You do need to 'de-bubble' the mixture- carefully rap bowl on the counter. If that doesn't work, spoon off and pop the bubbles.
Pour into your ramekins. Place ramekins on a cookie sheet lined with parchment paper. Ms. Greenspan's recipe said to bake at 200 degrees for 40-50 minutes. When I did this mine took way longer to bake, the second time I made these I raised my temperature to 275 and they took 35-40 minutes.
Once cooled your can cover and refrigerate for 2 days. If you do bake before, bring out of the refrigerate for an hour or so to bring to room temperature.
Finely grate remaining 2 ounces of cheese. Sprinkle evenly over ramekins. You can brown the cheese under a broiler for 3-4 minutes or you can use a mini propane torch.
Tomato roses are simple to create and make a beautiful garnish! Using a very sharp paring knife, peel a roma tomato in one long winding peel 1/4-1/2" in width- just as you would an apple! Then, carefully curl the peel to the desired shape. Your peel may be a little long, so trim excess if needed. Create your roses up to a day in advance - wrap gently in a bit of paper towel so it holds shape, and store in an air-tight container in the fridge.
Enjoy~ Casserole Gal Rhonda
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Winter is here but, this drink brings you back to warmer weather. With it's tropical flavors you can imagine warm sunshine and flowers in bloom!
12 ounces Sprite
1.5 ounces Pina Colada Mix
1.5 ounces Vanilla Vodka
Splash Orange Juice
I make this in a 16 ounce glass. Pour Sprite in glass, add Pina Colada Mix and Vodka, stir. Add 2-3 ice cubes. Pour in orange juice don't stir let the orange juice float down.
Football Bowl Games are coming up and we have complied our best recipes to serve for your party or tailgating event! We also, have a few tips to help make your event a success!
Our Jalapeno Popper Dip would be tasty addition to any party! Full of cheese, jalapenos and bacon it is sure to be a winner with everyone!
Tip: Bottled water is a must and freeze several bottles a couple of days before. They are great to use to keep your water cool instead of using ice.
Our Dill Pickle Dip is very fast and easy, and it can be served hot or cold, which makes it a perfect tailgating or party recipe!
Tip: Buy bandannas in your team colors to use as napkins. They will be colorful, durable and just plain cute. Your local craft store usually has them in all colors.
Our Beef Stoganoff Dip is full of meat and since it is for football, it has a bit of a kick with added jalapenos!
Our Roll With it Casserole has buns that are full of meat, cheese and spices. You may think the buns would become soggy but, they don't!
Baked Meatball Sandwiches y'all..... yum. They are SO easy and tasty! Adapt the recipe and preparation to fit your schedules and tastes, but the base recipe is a crowd pleaser!
This Cowboy Crunchie recipe can be made into bars but it could be molded into a football shape. It is a great finger food!
Tip: Remember to have single packets of Hand Sanitizing Wipes, especially for any outside tailgating.
Our Tailgating Pinterest Board is full of recipes, tips and great ideas.
This dip is full of meat and since it is for tailgating, it has a bit of a kick with added jalapenos! It goes great with toasted bread or crackers and is a great dip for tailgating or any type of party! I think it is better made the day before so all the ingredients can get to know each other!
2 Tablespoons olive oil
2 Tablespoons minced garlic
1 1/2 pound ground hamburger
2 Tablespoons Flour
2 Tablespoons Worcestershire Sauce
1 Teaspoon garlic powder
1/2 Teaspoon salt
1 can Cream of Chicken Soup
1 small can mushroom, drained and chopped fine
8 oz sour cream
1 Tablespoon minced pickled jalapenos (or more, heat level is up to you)
Heat oil and add onion, cook for 2-3 minutes add hamburger. Break hamburger up in small pieces, add flour, cook until done. Drain.
In a large bowl mix hamburger, Worcestershire Sauce, garlic powder, salt, soup, mushrooms, sour cream and jalapenos. Mix well. Place in casserole dish and heat at 350 degrees for 10-15 minutes or until heated through.
Garnish with parsley flakes.
You can make it the day before and heat it the day you plan to serve it.
I sliced a French Baguette in 1/4 inch slices, buttered both sides and toasted them. You can do this on a cookie sheet in the oven or on the stovetop in a frying pan.
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Hi everybody! I have a super simple dip today that would be great at a tailgating party. I developed this recipe a few years ago because my husband and I love jalapenos. Shortly after I developed the recipe I took it to a tailgate and it was a big hit!
Originally I used cream cheese and sour cream as the base for this dip. I have since replaced the sour cream with Greek yogurt and we love it - but use whichever one you like! If you like things a little more or less spicy, this dip is easily adjustable to your preferences. -Rachel
16 oz cream cheese, softened to room temperature
2 - 5.3 oz containers plain Greek yogurt
3/4 cup shredded cheddar cheese
Salt, pepper, garlic powder and onion powder to taste
About 8 slices pickled jalapeno
1 -2 tsp. of pickled jalapeno juice
8 slices bacon, cooked and crumbled
In a casserole dish, mix together the cream cheese and Greek yogurt until smooth. I mixed it by hand, but you can use a stand mixer if you like. Mix in cheese, jalapeno slices, jalapeno juice, and bacon. Season with salt, pepper, garlic powder and onion powder to taste. If you used a mixer, spread dip in a casserole dish. If you mixed it in a casserole dish, then you're all done! I serve this with tortilla chips but crackers or sliced bell peppers would also be good!
Made By You Mondays, Two Cup Tuesday, Tasty Tuesday, Full Plate Thursday
I know this may seem odd at first, but this appetizer is really and truly very addictive! If you like pickles anyway.....
Very fast and easy, and it can be served hot or cold, which makes it a perfect tailgating recipe!
Dill Pickle Dip
16 oz sour cream
1 - 8 oz block cream cheese, room temperature
1 cup chopped dill pickles
2 Tb dill (fresh or dried)
1 cup shredded cheese - I used mozzarella
Salt and pepper, to taste
Chips, crackers, toasted bread &/or veggies for dipping
1. In a medium bowl, beat the cream cheese until smooth and creamy. Mix in sour cream until completely combined.
2. Stir in remaining ingredients and taste. Please note that if you are making this in advance (i.e. 8-12 hours before serving) that dill flavor will intensify. I love dill, I mean big squishy heart l-o-v-e- forever dill! So I like to add a little more.
3. If serving hot, spoon dip into an oven ( or grill safe aluminum pan!) safe dish and refrigerate until ready to heat and serve. If serving cold, spoon into your favorite tailgating sports theme dish! It's pretty to sprinkle with a little extra chopped pickle and dill.
4. To heat - place in oven or on grill and heat until cheese is melted. About 10-15 minutes.
*Use any pickle you like! Dill is my favorite, but play around with what you have on hand - spicy, bread and butter, home-made, so many options!
*If you want a little kick, add a pinch of red pepper flakes, or a tablespoon of diced, pickled jalapeno!
Hope you enjoy!
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Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!