Category: Main Dish

Cordon Bleu Casserole

Ingredients

  • 1 1/2 Cup Long Grain Rice – Uncooked
  • 2 1/2 Cup Water
  • 2 Cups Rotisserie Chicken – Skin removed and diced
  • 16 oz Ham Steak – Diced
  • 1 Can Cream of Chicken
  • 8 oz Sour Cream
  • 1/2 Cup Chicken Broth
  • 2 Tbs Dijon Mustard
  • 8 oz Swiss Cheese Block – Shredded
  • 2 Tbs Parmesan – Grated
  • 2 Tsp Ground Black Pepper
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Cayenne
  • 13 Ritz Crackers – Crushed

Directions

  1. Rinse the rice in cold water until clear.
  2. In a small pot, bring the water to a boil.
  3. Add the rice to the boiling water, stir, cover, reduce heat, and simmer for 18 to 20 minutes.
  4. Remove the cover and fluff the rice with a fork or spoon.
  5. Pre-heat the oven to 350 degrees (F).
  6. In a 9 x 13 casserole baking dish or 3-4qt corning-ware, spread the rice out and let the rice cool for 10 to 15 minutes.
  7. Add the remaining ingredients, less the ritz crackers, and stir to combine well.
  8. Spread the crushed ritz crackers on the top of the casserole and bake, uncovered, for 30 to 35 minutes.
  9. Remove from the oven and let the casserole rest for 5 to 10 minutes. Serve and enjoy!!

Chicken Tortellini Soup

Ingredients

  • 1 Rotisserie Chicken – Skin Removed and Chopped
  • 18 Oz Bag Cheese Tortellini
  • 3 Celery Stalks – Diced
  • 2 Medium Carrots – Peeled, Halved, and Sliced
  • 8 Cups Chicken Broth
  • 3 Garlic Cloves – Minced
  • 1 Tbs Fresh Basil – Chopped
  • 1 Tbs Italian Seasoning
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Onion Powder
  • 1 Tbs Olive Oil
  • 1 Lemon – Juiced

Directions

  1. In a large pot or dutch oven, heat 1 Tbs of olive oil.
  2. Add the carrots and celery. Season with a pinch of salt and ground black pepper and sauté for 6 to 8 minutes.
  3. Add the garlic, Italian seasoning, black pepper, onion powder, and basil. Sauté for another 1 to 2 minutes or until the garlic is fragrant.
  4. Add in the chicken broth, lemon juice, and the chopped chicken. Bring to a boil.
  5. Once at a rolling boil, add the chopped chicken and tortellinis. Cook for 4 to 6 minutes or when the tortellinis are soft. Remove from heat.
  6. Serve in a bowl by itself or with some crispy garlic bread.

Cajun Fettuccine Alfredo

Ingredients

  • 1 Lb Fettuccine
  • 1 Lb Colossal Shrimp (13/15) – Peeled, Deveined, Tail Off
  • 1 Lb Andouille – Sliced
  • 3 Garlic Cloves – Minced
  • 2 1/2 Tsp Cajun Seasoning
  • 1 Tsp Ground Black Pepper
  • 1 Pint Heavy Cream
  • 1 Tsp Dried Parsley
  • 1 Cup Parmesan – Grated
  • Kosher Salt

Directions

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
  2. While the pasta cooks, heat 1 Tbs olive oil in a large skillet over medium-high heat.
  3. Add the shrimp and sausage and season with 2 Tsp Cajun seasoning and the ground black pepper. Sauté , stirring occasionally, until golden brown on both sides, about 2 minutes per side. Add the minced garlic and sauté for an additional 1 to 2 minutes.
  4. Add the dried parsley and heavy cream and bring to a simmer to reduce, about 2 to 3 minutes. Stir in the Parmesan to thicken. 
  5. Strain the fettuccine and reserve a cup of the pasta water. Add pasta to the large skillet. Stir to combine and coat the fettuccine. Add in the pasta water a spoonful at a time to get your sauce to your desired thickness.

Chicken Fajita and Rice Casserole

Ingredients

  • 1 Lb Chicken Breast – Diced in 1 inch cubes
  • 2 Tbs Fajita Seasoning
  • 2 Tbs Extra Virgin Olive Oil
  • 2 1/2 Cups Chicken Broth
  • 1 1/2 Cups Rice
  • 2 Poblano Peppers
  • 1 Green Pepper – Diced
  • 1 Red Pepper – Diced
  • Chipped Green Chilis
  • Diced Tomatoes
  • 3 Tbs Tomato Paste
  • 2 Cloves Garlic – Minced
  • 1 Tsp Ground Black Pepper
  • 1 Tsp Chili Powder
  • 1/2 Tsp Cumin
  • 1/2 Tsp Salt
  • 1/4 Tsp Onion Powder

Directions

  1. Place the diced chicken breast in a gallon zip lock bag with the fajita seasoning and 1 Tbs extra virgin olive oil. Mix well and refrigerate to marinade for at least 1 hour.
  2. Roast your poblano peppers. There are several easy ways to roast them. No matter which method you choose, allow your pepper skins to blacken. 
    • Gas stove – place the peppers right over the flame of your gas stove
    • Broiler – using tongs to turn them, broil each side of the peppers
    • Skillet – char them over high heat
    • Grill – roasting peppers over charcoal creates a wonderful smoky flavor.
  3. After the skin is blackened on all sides, place them in a plastic bag or cover them with with saran wrap to trap in some of the heat for a few minutes.
  4. Open the bag, remove the peppers, and rub the skins off as best as you can.
  5. Then remove the seeds and dice the poblanos.
  6. Heat 1 Tbs of olive oil in a sauté pan and cook the chicken through, about 5 to 7 minutes.
  7. Remove the chicken and place in a bowl for later.
  8. Over medium heat, add the peppers and green chilis. Sauté for about 3 to 5 minutes to soften. Add the garlic and continue to sauté for another 2 minutes.
  9. Add the tomato paste and continue to sauté for 2 minutes.
  10. Add the diced tomatoes, chicken, rice, chicken broth, ground black pepper, chili powder, cumin, salt, and onion powder. Bring to a boil.
  11. Reduce the heat, cover, and simmer the mixture for 20 to 25 minutes. Until the rice is tender.
  12. Serve with the condiments of your choice. Sour cream, shredded cheese, cotija cheese, cilantro, etc.

Breakfast Cakes

Ingredients

  • 20 oz Shredded Hash browns
  • 1 Lb Breakfast Sausage (Hot)
  • 2 Cups Mild Cheddar – Shredded
  • 1 1/2 Cups Bisquick
  • 8 oz Cream Cheese – Softened
  • 1 1/2 Tsp Ground Black Pepper
  • 1/4 Tsp Ground Onion

Directions

  1. In a sauté pan, cook the breakfast sausage. While the sausage cooks, break it into small pieces, and cook through.
  2. Drain the sausage and place it aside to cool.
  3. Preheat your oven to 400 degrees (F).
  4. Once the sausage is cool enough to handle, place all of the ingredients in a large bowl.
  5. Using a stand mixer, a hand mixer, or your hands, mix all of the ingredients well.
  6. Line a baking pan with aluminum foil and use cooking spray to coat the foil.
  7. Using your hands or a 3 oz ice cream scoop, form the mixture into little balls and place on the baking pan. This recipe makes about 25 cakes. (The balls will fall and form into small cakes.)
  8. Bake for 20 minutes, then remove the pan and flip the cakes, baking for another 10 to 12 minutes until the underside is cooked to your doneness.
  9. Remove the pan from the oven and let them cool before serving.
  10. Serve them with ketchup or your favorite condiment for sausage and hash browns.

Philly Dog

Ingredients

  • 1 Lb Ribeye – Shaved
  • 6 Hot Dogs
  • 6 Hot Dog Buns
  • 1 White Onion – Sliced
  • 1 Green Bell Pepper – Julienne
  • Lawry’s Seasoned Salt
  • 1/2 Cup Provolone – Shredded

Directions

  1. Heat 1 Tbs of oil in a sauté pan over medium heat.
  2. Add the shaved ribeye, onions, and green peppers, season with Lawry’s season salt and sauté for 7 to 9 minutes.
  3. Cook your hot dogs by your preferred method and doneness.
  4. At the last minute, add the shredded provolone to the cheesesteak mixture and combine.
  5. Assemble the Philly Dog by placing the hot dog in the bun and topping with the cheesesteak mix.

Sloppy Buffalo

Ingredients

  • 1 Lb Ground Chicken
  • 1/2 Medium Onion – Diced
  • 2 Celery Stalks – Diced
  • 1 Medium Carrot – Peeled and Grated
  • 2 Garlic Cloves – Minced
  • 3/4 Cup Tomatoes – Crushed (Can)
  • 3/4 Cup Buffalo Sauce (Your brand of choice)
  • 2 Tsp Worcestershire
  • 1/4 Tsp Paprika
  • Salt
  • Ground Black Pepper
  • Blue Cheese Crumbles
  • Buttermilk Ranch Dressing
  • 6 Buns

Directions

  1. In a medium sauté pan, heat 1 Tbs of oil over medium heat.
  2. Add the onions, celery, and carrots. Season with the a pinch of salt, black pepper, and paprika and sauté for 3 to 5 minutes. Then add the garlic and sauté for another 2 minutes.
  3. Add the chicken in the sauté pan and season with a pinch of salt and pepper. While the chicken is cooking, break it into small pieces, cooking the chicken through, about 5 to 7 minutes.
  4. Add the crushed tomato and mix, cooking for another 2 to 3 minutes.
  5. Stir in the buffalo sauce and Worcestershire. Bring to a simmer for about 20 minutes to reduce.
  6. Assemble your Sloppy Buffalo by placing the cooked chicken mixture on the bottom of the bun, top with blue cheese and buttermilk ranch dressing and enjoy!

Breakfast Tots and Gravy Scramble

Ingredients

  • Sausage Gravy
  • 1 Package Tater Tots
  • 1 Medium White Onion – Diced
  • 1 Green Bell Pepper – Diced
  • 10 Eggs
  • Salt
  • Ground Black Pepper
  • Shredded Cheese (your choice)

Directions

  1. Cook the tater tots according to the package instructions but it’s best if the tater tots are well done and crispy. If using the oven, add the diced onions and peppers.
  2. If you are not using an oven, sauté the onions and peppers in a sauté pan over medium heat for 5 to 7 minutes. You will need two sauté pans or pans for this recipe.
  3. If cooking separately, remove the onions and peppers from the sauté pan, place in a bowl, and set them aside while you finish cooking the rest of the ingredients.
  4. While the tots cook, make the sausage gravy in a large sauté pan or cast iron skillet.
  5. While the sausage gravy simmers to tighten to your desired thickness, beat the 10 eggs well in a medium bowl.
  6. Add 2 tablespoons of butter to the sauté pan over medium-low heat. Once melted, add the eggs and cook.
  7. Using a spatula, slowly moved the egg mixture around as it cooks, about every 20 seconds.
  8. Continue to move the eggs until they are scrambled to your desired doneness. Remove from heat.
  9. Season the eggs with salt and black pepper.
  10. To serve, start with a serving of tater tots, onions, and green peppers in a large bowl or plate, or if you cooked them separately, add some of the sautéed onions and green peppers to the tater tots. Top with a large ladle of the sausage gravy, then add the scrambled eggs. To finish, add shredded cheese, freshly ground black pepper, and other items like hot sauce, salsa, etc. if you prefer.

Grilled Cheese Pizza

Ingredients

  • Garlic Butter Spread or just plain butter
  • 12 Slices White Bread
  • Marinara or Pizza Sauce (or your favorite brand)
  • 6 Slices Provolone
  • 1 Package Pepperoni – Sliced
  • 2 Cups Mozzarella – Shredded

Directions

  1. Spread the garlic butter on one side of each slice of bread.
  2. On the opposite side of each slice of bread, spread 1 to 1 1/2 Tbs (2 spoon fulls) of marinara or pizza sauce.
  3. To assemble the grilled cheese pizza, take on piece of bread butter side down, top the sauce with a slice of provolone, 6 to 9 slices of pepperoni, shredded mozzarella, and top with another slice of bread, this time butter side up.
  4. On a greased pan over medium-low heat, toast your sandwich for3 to 5 minutes. Continue to check the under side of the sandwich to ensure that it does not burn.
  5. Once the under side is toasted to your liking, flip the sandwich and toast for another 2 to 4 minutes. Again, continue to check the under side of the sandwich to ensure that it does not burn.
  6. Remove the sandwich from the pan and let rest for 2 to 4 minutes before slicing. You can serve it with a warm side of marinara or pizza sauce if you would like.

Sloppy Gia

Ingredients

  • 1 Lb Ground Chicken
  • 1 1/2 Cup Marinara (or brand of your choice)
  • 1 Cup White Onion – Diced
  • 2 Tbs Tomato Paste
  • 1/4 Cup Parmesan – Grated
  • 1 Tbs Garlic – Minced
  • 1 Tbs Italian Seasoning
  • 2 Tbs Fresh Basil – Chopped
  • 1/2 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 6 Brioche Buns
  • Garlic Butter
  • Mozzarella – Shredded

Directions

  1. Pre-heat your oven to high broil.
  2. In a medium sauté pan, heat 1 Tbs of oil over medium heat.
  3. Place the chicken in the sauté pan, add the italian seasoning, salt, and pepper.
  4. While the chicken is cooking, break it into small pieces, add the onions and garlic, and cook through, about 7 to 10 minutes.
  5. Add the tomato paste and mix, cooking for another 2 to 3 minutes.
  6. Stir in the marinara, fresh basil, and parmesan. Bring to a simmer for about 2 to 4 minutes.
  7. While the mixture simmers, top both sides of the brioche buns with a spread of garlic butter and place them butter side up on an aluminum foil lined baking pan.
  8. Place in the oven on broil about 6 inches below the broiler, around the second tallest oven rack and toast the buns, about 2 to 4 minutes.
  9. Keep an eye on the buns to ensure they do not burn.
  10. Assemble your Sloppy Gia (think sloppy joe chicken parmesan style) by placing the cooked chicken mixture on the bottom of the bun, top with shredded mozzarella, and enjoy!