To continue our celebration of foods from Ireland, I wanted to make Cottage Pie. The bottom is a meat-vegetable mixture with a generous portion of mashed potato topping. Sounds wonderful doesn't it?
1 pound of ground beef
3-4 Tblsp olive oil
1/2 cup sliced carrots
2 celery stalks, chopped
1/4 cup chopped onion
2 garlic cloves
2 Tblsp flour (use cornstarch to make it gluten-free)
2 Tblsp tomato puree
2 Tblsp Worcestershire Sauce
2 bay leaves
2 cups beef broth
3-4 thyme sprigs
Salt and pepper to taste
Fry ground beef in 2 Tblsp oil, break up while it is browning. When cooked remove from pan, add 2 Tblsp oil, carrots and celery, cook until soft. Add garlic, flour and tomato puree and cook for a few minutes, add beef, Worcestershire Sauce, bay leaves and thyme, bring to a simmer and cook until thick, add salt and pepper. Place in 9 x 9 casserole dish, set aside.
4-5 medium potatoes
1/2 stick butter
1/4-1/2 cup milk
Salt and Pepper to taste
1 1/2 cup cheese (I used mozzarella, cheddar could be used)
Peal potatoes, dice, place in saucepan, cover with water, a little salt and bring to a boil until, potatoes are tender. Drain, add back to pan, add butter and 1/4 cup of milk, using a hand mixer beat until fluffy, adding more milk if needed. Add salt, pepper and nutmeg, mix again. Add 1 1/4 cup cheese and mix by hand, spoon over meat mixture, spreading evenly, sprinkle remaining cheese on top. Bake at 350 degrees for 25-30 minutes.
We will be sharing this recipe to these Blog Parties.
I wanted to serve Baked Beans with ribs, it needed to serve three people with hopefully leftovers. I reduced my normal recipe, the beans were just as good and we had some leftover for the next day.
28 oz Baked Beans
2 Tblsp olive oil
1/4 bell pepper chopped
1/4 chopped onions
1/2 cup cooked, drained and crumbled ground beef
1/4 cup BBQ Sauce
1 Tblsp mustard
1 Tblsp brown sugar
Drain almost all of liquid from baked beans, pour into 4 cup casserole dish.
Saute bell pepper and onion in olive oil, until onion is translucent. Add to Baked Beans, mix. Add in ground beef, bbq sauce, mustard and brown sugar, mix well. Bake 350 degrees for 20-30 minutes.
We will be sharing this recipe to Blog Parties.
I have been wanting to make my own Bar B Q ribs for a long time. I researched several different recipes and came up with my own. I have already made this 3 times in one month and plan to make it again in another week. I use my oven and grill, which makes them tender and as my husband says they are magnificent.
5-6 lb package Pork Spare Ribs
Rub of your choice, I use Head Country
Bar B Q of your choice, I use Head Country
Apple Cider Vinegar
Wash ribs with water and then wash with vinegar. Place in a large casserole pan, liberally sprinkle with rub and rub in. Cover tightly with aluminum foil and refrigerate overnight or at least 8 hours.
Keep covered with aluminum foil and place in 350 degree oven for 2 hours. The meat should fall off the bones. Let the ribs cool enough to handle and cut in 3 large sections. Coat ribs with Bar B Q sauce and grill for 2-3 minutes on each side. Take off grill and cut into individual ribs.
Note: Coat your grill with a non stick spray to keep your ribs from sticking.
Go to our Recipe Section for more tasty desserts, main meals etc.
My husband and oldest daughter recently went to visit some out of town relatives and I wanted to send some food for them to have while they were there so my husband's family didn't have to cook for them. I made Ham and Potato Au Gratin Casserole in two separate pans the day before their trip. It is tasty, travels well and reheats easily. I made it in two pans but you could just make it in one. When it is time to reheat, if you're using two 8x8 or 9x9 pans, reheat at 375 degrees for about 15 minutes.
If you're taking this to someone. a loaf of garlic bread and a vegetable on the side would make a great meal!
8 cups cubed potatoes, about 8 medium potatoes (I peeled mine before cutting them into cubes but that it isn't necessary)
1 lb cooked ham, cut into cubes
4 Tblsp butter
4 Tblsp white whole wheat flour
2 cups milk
Salt and pepper to taste
2 cups shredded cheddar cheese, divided
Melt butter in a pan over medium heat. Whisk in flour and whisk constantly for about 3 minutes. Slowly whisk in milk and cook for another 3 minutes until the mixture has thickened. Stir in 1 1/2 cups cheese and stir until completely melted. Salt and pepper to taste. Take mixture off the heat.
Put the cubed potatoes into the casserole dish (or dishes). Mix in the cooked ham and pour the cheese mixture over the top. Stir to be sure all the potatoes are coated in the cheese mixture.
Bake at 350 degrees for 1 hour, stirring after every 20 minutes. When the potatoes are cooked through, sprinkle 1/2 cup cheese over the top and bake for 3-5 minutes.
Eat the casserole right away, or allow to cool, cover and give to someone!
Reheating Instructions: Heat at 375 degrees for about 15 minutes or until heated through.
Our focus for May is Charitable Meals, meals to give to someone who needs a helping hand. Maybe, they have lost a loved one, coming home from taking care of a sick relative or lost their job. This casserole is a home cooked meal in one pan, a meal that is comforting and filling.
This recipe makes a large amount and would be good to make in two smaller pans or given to a large family. Include a couple of cans of green beans, bread and a drink, your meal is complete. This casserole can also be frozen, thawed and reheated at a later date.
1/2 green pepper, chopped
1/4 medium onion, chopped
2 garlic cloves, minced
2 Tblsp olive oil
2 lb ground beef
2 eggs, beaten
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp pepper
1/3 cup ketchup
1/2 tsp liquid smoke
1 sleeve saltine crackers, crushed
2 Tblsp ketchup
8-10 russet potatoes
1 stick butter, cut in chunks
1/3 cup milk
1/3 cup sour cream
1 1/2 tsp salt
1 tsp pepper
1 cup shredded cheese of your choice
Saute green pepper, onion and garlic in olive oil, until onions are clear.
In a large bowl mix onion mixture, ground beef, 2 eggs, salt, onion powder, garlic powder, pepper, ketchup and liquid smoke. Mix well and add crackers and mix again. Place in a 9 x 13 casserole pan, spread evenly in pan and spread 2 tblsp ketchup on top of meatloaf. Bake at 350 degrees for 45 minutes. When done cut into squares and place on a cooling rack, that has been placed on paper towels, Let meatloaf drain.
Peel and cut the potatoes into chunks, place in large pot of water and bring to a boil, when potatoes are done, drain and put potatoes back into pot. Add butter, milk, sour cream, salt and pepper. Beat with a hand mixer until fluffy, add egg and mix again. By hand, mix in cheese.
Put pieces of meatloaf in a 9 x 13 (or close to it) casserole. Cover with heavy duty aluminum foil. Write the dish name and instructions with a magic marker on foil. This casserole should be reheated in a 350 degree oven for 30-45 minutes, or until heated thru.
Today I have a Lighter Lasagna to he!p you stay on track with any eating-more-vegetables resolutions you might have made this year. I added onion, carrots and celery to my typical lasagna recipe. I'm not usually a fan of celery but I didn't even notice it in this recipe. Enjoy!- Rachel
1/4 onion, chopped
3/4 cup carrots, diced
1/2 stalk celery, chopped
1 1/2 Tablespoons butter
28 oz can crushed tomatoes
1 lb lean ground meat, cooked and drained
Salt, pepper, Italian seasoning, garlic powder
9 lasagna noodles
8 oz mozzarella cheese
In a large skillet, melt the butter on medium heat. Add onion, carrots and celery. Cook until tender. Lower heat to low and pour in crushed tomatoes and cooked ground meat. I used deer but use whatever lean ground meat you prefer. Season with salt, pepper, Italian seasoning and garlic powder to taste. Let sauce simmer for about 30-45 minutes to let some of the liquid cook out.
While sauce is simmering, cook lasagna noodles until tender. Drain noodles. Grate the mozzarella cheese.
Assemble the lasagna: put 1/3 of the sauce in the bottom of a casserole dish, top with 3 lasagna noodles and 1/3 of the grated cheese. Repeat two more times and top final layer with Parmesan cheese.
Bake at 350 just until heated through and cheese is me!ted.
We are sharing our favorites this month - and this is definitely a favorite in my house! It may seem daunting at first, but believe me the process is very forgiving and always yields tasty results! Plus it looks pretty impressive, so pull out this recipe for your next special occasion and wow your guests. Currently, I have a pork loin in the freezer waiting to be the star of my Christmas Eve table!
Apple Stuffed Pork Loin
1 Pork loin - approx 3-5 lbs.
4-5 medium apples (I prefer Gala)
1 small yellow onion
2 Tb minced garlic
1 Tb dried sage
1 Tb dried parsley
Salt and pepper
1. This dish is all about the prep! Small dice your onion - saute in a couple tablespoons unsalted butter for 2-3 minutes, on medium heat. Sprinkle with a little salt and pepper. The salt draws out moisture in the onions and helps with the caramelization process. Add garlic and continue cooking on medium heat until onion become translucent.
2. While onions and garlic are cooking, peel and core apples. Chop into small-medium chunks and add to onions. Add sage. Cook just until apples begin to soften but still have a little firmness; you do not want mushy apples now because they will cook more inside the pork and you want them to hold their shape.
3. Remove apple stuffing from heat and allow to cool completely while you prep your pork loin.
There are many videos available on youtube explaining the butterfly and tie process, I found this one most helpful, it features two techniques. Please watch for the rolling technique. Don't worry too much when cutting, it is all rolled up and any mistakes are easily hidden.
4. Place your now stuffed and tied pork loin in a foil lined casserole dish. Rub with a little more salt, pepper and the parsley. Bake at 350 degrees for 30 minutes - insert a meat thermometer half way into the roll to check progress, remove thermometer. You need the pork temp to reach 160 degrees, so continue baking in 15 minutes intervals after the initial temp test until it reaches at least this temperature. I bake my pork loins this way to help prevent over baking and a dry roll. Making a small cut to check doneness is not best as it will damage the roll and release a lot of juice, please use a thermometer.
5. Once it reaches the desired temperature, remove from oven and let it rest 10-15 minutes before slicing. Serve and enjoy!
-It's always nice to add a little butter :) You can spread herb butter over the pork before adding the filling and rolling. You can also rub the roll with butter after it is tied.
-Bacon. Prosciutto. Wrap you pork with one of these before you tie for extra flavor.
-Have fun with your fillings! There are so many wonderful recipes available for your stuffing - sausage, apricots, bread, cornbread, cranberries, yum yum yum.
-Make it in advance! Make the apple stuffing at least 2 days in advance and store in the fridge. Or go ahead and make, stuff and roll the whole thing they day before! Keep in the fridge and the day of your event, you simply have to bake and slice. This makes the dish an elegant AND planning friendly dish.
Casserole Gal - Kristen
It's Breakfast month at Casserole Gals! I love breakfast foods - if I could get up and eat a huge breakfast of waffles, bacon, eggs, gravy, potatoes, biscuits, jam, coffee every day.... I would. I love getting up before my family on the weekends and making pancakes or waffles, eggs and bacon. And there is always a snow day at home that starts with biscuits and chocolate gravy. Yum!
This type of casserole recipe has been popping up on my Pinterest non-stop it seems! Always looks so tasty, filling and comforting - so I finally decided to look over different versions and make my own. It did not disappoint! I think my son ate half in one setting, so there's a solid recommendation :)
Biscuits & Gravy Casserole
2 cans biscuits
16 oz sausage
5 cups milk
6 Tb flour
Salt and pepper to taste
Open one can of biscuits, and cut them into fourths. Spray a 9x13 casserole dish with non-stick spray, then line bottom of pan with biscuit pieces. Bake at 350 degrees for 5-8 minutes - you don't want the biscuits fully cooked or they will become over baked later! Remove from oven and set aside.
Brown sausage until cooked completely, in a large skillet. Do not drain sausage, instead spoon out grease until you have about 1/8 cup still in the pan. You need the fat in the pan to make your gravy.
Sprinkle flour over sausage and stir well. Stir and cook for 3 minutes or so to get rid of the raw flour taste. Slowly add milk, stirring constantly. Coating the sausage with flour then adding the milk slowly help makes a creamy gravy with no lumps. If you pour the milk in all at once - lumps. If you add the flour after the milk - lumps. Every single time.
Let gravy simmer on low until it starts to thicken and covers the back of a spoon. Stir constantly so the flour doesn't 'settle' into lumps on the bottom of your pan. Don't let your gravy get too thick! Taste, and add salt and/or pepper if needed.
Once gravy thickens, pour over partially cooked biscuits. Open other can of biscuits, cut them into fourths and place across the gravy. Bake at 350 degrees for 20-30 minutes, or until biscuits are fully cooked and golden brown on top. If your top biscuits start to get too brown before the bottom biscuits fully cook, cover with aluminum foil.
-I made two 8x8 pans, one to eat and one to gift!
-I tried adding eggs to one of the pans by whisking 3 eggs and pouring around the top biscuits. We did not like it - changed the texture too much.
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.
Made by You Mondays, Two Cup Tuesday, Handmade Tuesdays,
Foodie Friday & Everything Else, Home Sweet Home, Tasty Tuesday,
Treasure Box Tuesday
These 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!
Baked Meatball Sandwiches
We enjoyed these so much, I made a second batch! Even my toddlers were devouring these sandwiches!
Baked Meatball Sandwiches makes for a great party or tailgate food -- simply cut out the baking step and let guests 'build' their own sandwiches with pre-sliced buns, hot meatballs from the slow cooker and a variety of toppings (pesto anyone?!?).
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!