Ma What's For Dinner?

Yes I’ve been on a casserole kick.

I can’t help it.

I just love the fact that they can be made in advance!

And with school starting and activities heating up I just like to know that a yummy dinner the boys will like can get on the table fast.

There is nothing not to like in this dish.

I toss in some protein and veggies to make it a complete meal in one.

Not to mention the fact the boys like all the stirring help they get to do.

Now let’s get to the good stuff!!

Cheesy Macaroni Surprise

Serves: 8  Prep Time:  10 minutes  Cook time: 35 minutes

1 lb wagon wheel pasta

3 T  butter unsalted

3 T all purpose flour

3 cups whole milk

1/2  t fresh grated nutmeg

2 cups shredded sharp cheddar cheese

1 cup shredded swiss cheese

1/2 kielbasa link, diced

1 10 oz box frozen peas

S&P

Preheat oven to 375 degrees.  Set a large pot of water over high heat to boil.  In a large saucepan melt butter over medium high heat.  Whisk in flour and cook for 1 minute.  Slowly whisk in milk, and bring to a gentle boil, stirring constantly.  Once the milk has thickened add in nutmeg and season with S&P.  Reduce to medium low heat and melt in cheddar and swiss cheeses.  Allow to cook on low for a few minutes.

When water is boiling season water with salt and add pasta.  Note package cooking time and reduce by 2 minutes, the macaroni will continue cooking in the oven later.  Once pasta is cooked, drain and return to pot.

Add your peas and sliced kielbasa to your cheese sauce and pour over the pasta.  Mix well.  Transfer to a greased 13×9 baking  dish and top with additional cheese if desired.  Bake in a 375 degree oven for 30 minutes.

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What do you do when you have a bunch of stuff clogging up your fridge and freezer drawers?  Toss them in a pot, stir ‘em up and cover them with some straight from the freezer pastry dough!  My Ma used to make stew, I make a creamy version then cover it and bake it till it bubbly good and the hubs and kids are in hog heaven.  Give this one a try.

1 thawed sheet of pastry dough

3 large chicken breasts

3 tablespoons olive oil

2 T butter

4 cups chicken stock

2 yellow onions, chopped

1/4 cup all-purpose flour

1/4 cup heavy cream

1 cup medium-diced carrots

1 10 oz package frozen peas

1 10 oz package frozen corn

1 zucchini, diced

2 celery stalks, diced

S&P

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with 1 T olive oil. Sprinkle generously with salt and pepper. Roast for 30 minutes, or until cooked through. Cut the chicken into large dice.  Turn up the oven to 375 degrees.

In a large pot or Dutch oven, melt the butter and remaining oil and saute the onions over medium low heat until soft, about 10 minutes. Toss in carrots, zucchini, and celery and  cook for two more minutes.  Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add S&P and heavy cream. Add the cubed chicken, peas and corn. Mix well.  Pour into a 13×9 baking dish.  Cover with pastry dough.  Cut a few slits into the dough to allow steam to escape.  I like to sprinkle the top with a bit of fleur de sel (or any other course salt) but you can use whatever you like.  Bake at 375 for 1 hour.  Serve with a side salad.  I dare you not to lick the plate!

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Serves: 8                      Prep time: 20 minutes                        Cook time: 40 minutes

2 lb                                    russet potatoes peeled and cubed

2 lb                                    ground beef

1 large                              onion, chopped

1 c                                    mushrooms, sliced

½ T                                    garlic powder

¼ c                                    ketchup

2 T                                    Worcestershire sauce

½ jar                                 mushroom gravy, store bought

½ 10 oz can                        Light cream of mushroom soup

¾ c                                    frozen corn

¾ c                                    frozen peas

½ c                                    milk

3 T                                    sour  cream

2 T                                    butter

1 large                                    egg

S&P

Preheat your oven to 425 degrees.  Place your peeled cubed potatoes in large pot of cold water over high heat.  Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes).

In a large skillet brown your ground beef over medium high heat.  Once the meat has browned push it to the sides of the pan creating a well in the middle.  If the meat has given off enough oil add in your onions and mushrooms, if it’s a bit dry you can add a tablespoon of olive oil.  Let the mushrooms and onions soften for 3-4 minutes then stir to combine with meat.  Season with garlic powder and S&P.  Add in ketchup, Worcestershire sauce, gravy and soup.  Let simmer for 5 mintues.  Stir in frozen corn and peas.  Stir to combine and remove from heat.

Drain your potatoes and return to pan.  Pour in your milk, sour cream, butter, and egg and season with S&P.  Using a hand mixer whip your potatoes until smooth and set aside to cool a bit.

Pour your meat mixture into a 13×9 inch baking dish and pat down into a flat layer.  Spoon your mashed potatoes over the top of the meat covering it completely.  Cover with shredded cheddar cheese.  Spray a piece of tin foil with cooking spray and cover your baking dish.  Bake at 425 for 30 minutes.  Remove foil and bake uncovered for an additional 5-10 minutes.

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Little Bo Peep Pie

Serves: 4                     Prep time: 10 minutes              Cook time: 40 minutes

1 lb                              russet potatoes peeled and cubed

1 lb                              ground beef

1 small                         onion, chopped

1 c                               mushrooms, sliced

½ T                              garlic powder

¼ c                              ketchup

2 T                               Worcestershire sauce

½ jar                            mushroom gravy, store bought

½ 10 oz can                 Light cream of mushroom soup

¾ c                              frozen corn

¾ c                              frozen peas

½ c                              milk

3 T                               sour  cream

2 T                               butter

1 large                         egg

S&P

Special Equipment needed: 8 small ramekins or 4 medium sized ramekins.

Preheat your oven to 425 degrees.  Place your peeled cubed potatoes in large pot of cold water over high heat.  Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes).

In a large skillet brown your ground beef over medium high heat.  Once the meat has browned push it to the sides of the pan creating a well in the middle.  If the meat has given off enough oil add in your onions and mushrooms, if it’s a bit dry you can add a tablespoon of olive oil.  Let the mushrooms and onions soften for 3-4 minutes then stir to combine with meat.  Season with garlic powder and S&P.  Add in ketchup, Worcestershire sauce, gravy and soup.  Let simmer for 5 mintues.  Stir in frozen corn and peas.  Stir to combine and remove from heat.

Drain your potatoes and return to pan.  Pour in your milk, sour cream, butter, and egg and season with S&P.  Using a hand mixer whip your potatoes until smooth and set aside to cool a bit.

Spoon your meat mixure into ramekins filling them half way.   Take a large plastic Ziploc bag (or a pastry bag if you have one) and cut a small hole in the bottom corner.  Spoon your mashed potatoes into the bag then pipe out the potato on top of the meat mixture in the ramekins covering it completely.  Place your ramekins on a cookie sheet and bake at 425 for 20 minutes.   Serve with some veggies roasted alongside your pies!

Tasty Tidbit:  Try topping these with shredded cheese and broil for 3 minutes…so good!

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Serves 6  Prep Time: 25 minutes  Cook Time:  1 hour

Pastry Crust:

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1/2 cup vegetable shortening

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

For the Filling:

4 large chicken breasts

3 tablespoons olive oil

4 cups chicken stock, preferably homemade

1 chicken bouillon cube

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots

1 (10-ounce) package frozen peas

1/2 cup minced fresh parsley leaves

S&P

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 30 minutes, or until cooked through. Cut the chicken into large dice.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium low heat until soft, about 10 minutes. Toss in carrots and  cook for two more minutes.  Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add S&P and heavy cream. Add the cubed chicken, peas and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Divide the dough in half and wrap the halves separately in plastic and allow it to rest in the refrigerator for 30 minutes.

Turn  the oven up to 375 degrees F.

Roll out each half of dough on a floured surface.  Roll the dough until it is about a 1/4 inch thick circle.  Set the first circle into the pie plate.  Pour the filling into the crust lined pie plate.  Top with remaining crust.  Trim the edges and crimp the two crusts together.  Make 2-3 slits in top of the crust.  Brush with egg wash and sprinkle with sea salt.  Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

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