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Cooking, Recipe and Food Blog

Chicken Pastel

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Chicken pastel is a delectable comfort food that makes a great main dish. Add more broth and turn it to a delectable soup.

 

Serves 8

Ingredients:

1 whole chicken, cut into pieces

2 tablespoons red wine vinegar

3 pieces bay leaves

2 tablespoons butter

5 cloves garlic, minced

1 pc medium sized onion, minced

1 large potato, peeled and cut into cubes

1 large carrot, peeled and cut into cubes

6 pieces chicken Vienna sausage, sliced

1 cup half and half

2 cups chicken broth

2 teaspoons oil

Salt and ground white pepper to taste

 

Place the chicken, vinegar, bay leaf, 1 teaspoon salt and 1 cup of broth in a pan. Put it over high heat and bring it to a boil. Reduce the heat and set it to low. Let it simmer for 15 minutes or until the chicken is tender.  Drain the meat and reserve the broth.

Heat the oil in a saucepan over medium heat. Melt the butter and sauté the garlic and onions for 2-3 minutes until fragrant and the onions are soft. Add the carrots, potato and bell pepper. Pour in the remaining broth. Let it simmer for 6-8 minutes or until the vegetables are soft. Add more broth if needed.

Place the chicken and reserved broth in the saucepan. Season it with salt and white pepper to taste. Cover and let it simmer for another 10 minutes or until the chicken is cooked through. Stir in the half and half. Cook it for another 5 minutes or until the sauce thickens. Transfer to a serving plate and serve immediately.

 

Photo Courtesy Of:  Hoppo Bumpo (Liesl)

Beef and Sausage Casserole

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Beef and sausage casserole is a colorful and delicious dish that is perfect for the holiday season. It is a great main course for potlucks, parties or dinners.

 

Serves 10-12

Ingredients:

2 lbs. beef sirloin

3 tablespoons minced garlic

1 medium sized brown onion, minced

1/2 cup tomato paste

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

5 cups beef stock

1 can liver spread

1 can chorizo de bilbao, sliced

1 teaspoon cornstarch

1 teaspoon of water

1/2 cup soy sauce

2 tablespoons oil

Bay leaf

Salt and pepper to taste

 

Marinate the beef in soy sauce and add the bay leaf for 15-20 minutes.

Heat the oil in a large saucepan. Sauté the garlic and onions for 2-3 minutes or until the onions are translucent. Add the beef, tomato paste and the marinade. Discard the bay leaf. Cook it for another 3 minutes.

Pour the beef stock into the pan. Season it with salt and pepper. Cover and cook it for an hour or until the beef is tender. You may cook it in the pressure cooker for 20 minutes if desired.  Once it is soft, transfer it to a chopping board and slice the meat thinly.

Place the liver spread, bell peppers and chorizo in the pan. Return the meat. Meanwhile, dissolve the cornstarch in water and then add it to the meat and sauce mixture. Cook it for 2-3 minutes or until the sauce is thick. Transfer to a serving dish and serve immediately.

 

Photo Courtesy Of:   whatleydude

Sweet Potato Casserole

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This scrumptious sweet potato casserole gets fabulous flavor from honey and freshly grated orange zest rather than the traditional stick of butter. It makes a wonderful side to white meats and it is great for parties too.

 

Makes 10 servings

Ingredients:

2 1/2 lbs. sweet potatoes, peeled and cut into 2-inch chunks

2 large eggs

1 tablespoon canola oil

1 tablespoon honey

1/2 cup low-fat milk

2 teaspoons freshly grated orange zest

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup whole-wheat flour

1/3 cup packed brown sugar

4 teaspoons frozen orange juice concentrate

1 tablespoon canola oil

1 tablespoon butter, melted

1/2 cup chopped pecans

 

Place the sweet potatoes in a large saucepan and then fill it with water. Set the heat to high and bring to a boil. Reduce the heat to low. Cover and cook for 10-15 minutes or until the sweet potatoes are tender. Drain well and discard the liquid.

While waiting for the sweet potatoes, prepare the topping by combining the flour, brown sugar, orange juice, oil and butter in a small bowl. Blend all the ingredients with a fork until it becomes crumbly. Stir in the pecans. Set aside.

Return the sweet potatoes into the pan and then mash it with a potato masher or fork. You should get around 3 cups. Reserve excess mashed sweet potato for another use.

Preheat the oven at to 350°F and coat an 8 inch square baking dish with cooking spray or lightly grease it with oil.

After, whisk the eggs in a medium sized bowl. Add the oil and honey. Mix until well combined. Fold in the mashed sweet potato. Next, stir in the milk, orange zest, vanilla and salt. Once it is ready, place the sweet potato mixture in the greased baking dish. Sprinkle the pecan topping mixture over it. Bake the casserole in the oven for 30-45 minutes or until the toppings are light brown. Remove from oven and let it stand for 5 minutes before serving. Serve warm.

 

Photo Courtesy Of: Aine D

Egg and Bacon Casserole

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Egg and bacon casserole is inspired by the Hungarian dish rakott krumpli, which is a casserole comprised of eggs and potatoes. It is traditionally eaten by Hungarian Jews during the first nine days of the month of Av, when they refrain from eating meat. Since this comfort food is quite delicious, other versions with meat such as ham, bacon or sausage were made. This dish can be eaten as is or withcrostini or pita. It goes well with salad too. Enjoy!

 

Ingredients:

1 lb. of potatoes

1/4 lb. of bacon, chopped

1 teaspoon oil

3 hard-boiled eggs, peeled and roughly chopped

1 cup of sour cream

1 medium sized white onion, chopped

3 garlic cloves, minced

2 cups shredded mozzarella cheese

2 tablespoons softened butter

1/4 teaspoon ground paprika

Salt and pepper to taste

 

Preheat the oven at 350F and grease a 9×11 baking dish or a casserole dish with butter or you can use ramekins as well.

Wash the potatoes and scrub them. After, place them in a pot of water. Make sure all the potatoes are submerged. Cover the pot and place it over high heat. Bring it to a boil and allow it to do so for 10 minutes. Drain and then set them aside to cool.

Heat the oil in a non-stick frying pan or skillet over medium heat. Fry the chopped bacon until they are crisp or depending on how you want them. Transfer the cooked bacon to a plate lined with paper towels to drain the excess oil.

Combine the chopped onions and the sour cream in a small bowl. After, peel the potatoes and grate them. Season it with salt and pepper.

Place a layer of potatoes on the dish and then top it with eggs. Add the bacon layer and then put the sour cream and onion mixture. Spread it evenly using a spatula. Repeat this for the remaining ingredients as needed. Sprinkle it with mozzarella cheese and then paprika.

Bake the casserole in the oven for 15-20 minutes or until the cheese bubbles and the top is golden brown. Remove from the oven and let it stand for 5 minutes before serving.

 

Photo Courtesy Of:  Tim Rodenberg

Meatball Casserole with Parsley Crust

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Here is a twist to the classic meatball dish. The flavors of the red wine and plum sauce are the perfect marriage of sweet, sour and a hint of bitterness too. They make the meatballs more aromatic and flavorful.

You can eat this casserole with salad or garlic naan bread, although it may also work with rice or in a sandwich.

 

Ingredients:

500g minced beef

2/3 cup white breadcrumbs

6 garlic cloves, crushed

2 tablespoons Worcestershire sauce

Plain flour

3 tablespoons vegetable oil

3 large onions, quartered

1/2 cup red wine

1/3 cup plum sauce

1 1/2 cups beef stock

For the parsley crust:

1 1/2 cup self-rising flour

20g butter

2 tablespoons fresh parsley, chopped

3/4 cup milk

Pre-heat the oven at 210C and flour a baking sheet. After, place the minced beef, bread crumbs, garlic and Worcestershire in a large bowl. Mix well. Get a heaped tablespoon of the ground beef mixture and then roll it into a ball. Dust the ball in flour and place it on the baking sheet. Do the same for the rest of the ground meat mixture. Shake off the excess flour.

Heat the oil in a large frying pan or skillet over medium heat. Cook the meatballs in batches for 4-6 minutes until it is browned. Turn at least once. Once they are cooked, transfer them to a plate lined with paper towels to drain off the excess oil and then put them in a shallow baking dish.

Sauté the onions in the same skillet for 2-4 minutes until they are light brown.  Add the red wine, jam and beef stock. Increase the heat to high and ten bring it to a boil. Reduce the heat the heat to low. Let it simmer for 4-6 minutes until the onions are soft and the liquid is reduced. Pour the sauce over the meatballs to let the meatballs marinate a bit

 

Next, prepare the crust we have to sift the flour into a medium sized bowl. Using your fingertips, slowly rub the butter into the flour for 2-3 minutes until you get a crumbly mixture. Add the parsley and then gradually add the milk while stirring the crust mixture using a spatula. Place a generous spoonful of this mixture on top of the meatballs. Bake it for 30-35 minutes until the crust becomes golden brown. Remove the baking dish from the oven and then let it stand for 5 minutes before serving.

Mexican Quinoa Casserole

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Quinoas are seeds or grains that originated from the Andes in South America. It is high in protein and it is a good source of daily fiber. Apart from these, it is also gluten free and easier to digest. Here’s a deliciously healthy dish that you will definitely enjoy.

 

Ingredients:

1 bell pepper, diced

1 cup quinoa, uncooked

2 cups chicken broth

1/2 cup sweet onion, diced

3 garlic cloves, minced

1 14oz can black beans, drained & rinsed

2 10oz can rotel

1 jalapeno pepper, chopped

1/4 cup salsa

3/4 cup corn

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon cumin

1/2 teaspoon red pepper flakes

1 teaspoon of olive oil

Place the broth in a large pot under high heat. Cook the quinoa in the broth according to package instructions.

In a large skillet, heat the oil and sauté the garlic, jalapenos, onions and bell peppers. Cook it for 2-3 minutes until soft. Add the black beans, rotel, corn, chili powder, oregano, cumin and red pepper flakes. Cook it for 3-5 minutes or until all the ingredients or until warm.

Fluff the quinoa with a fork and add it to the other ingredients in the skillet. Mix well. Transfer it to a greased baking dish. Sprinkle the quinoa mixture with cheese. After, bake it in the oven for 30 minutes. Let it stand for 5 minutes before serving. Serve warm with salsa.

 

Photo Courtesy Of:  mary_thompson

 

Corn Casserole

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This quick and easy casserole is a sure hit. It is a perfect side to any meat or chicken dish and it can be a yummy snack. You can also place the corn mixture in individual muffin cups instead of a baking dish. Feel free to add more cheese and butter to make it tastier.

 

Ingredients:

2 eggs, beaten

1  15oz. can cream-style corn

1  8oz. container sour cream

1/4 cup butter, melted

1  15oz. can whole kernel corn, drained

1 1/2 cups shredded Cheddar cheese

1/2 cup chopped onion

1  4oz. can diced green chilies, drained

1  8.5 oz. package dry corn muffin mix

 

Preheat oven to 350F and grease a 2 quart casserole dish.

Combine the eggs, cream style corn, sour cream and melted butter in a large bowl. Add the whole kernel corn, cheese, onion and chili. Stir in the corn muffin mix until it becomes moistened. Transfer the corn mixture to the greased dish.

Bake the casserole for 45 minutes to an hour or until it is golden brown. Insert a knife and make sure it comes out clean to test doneness. Let it stand for 5 minutes before serving.

 

Photo Courtesy Of: brookage