Hamburger Noodle Bake

November 12, 2008 at 2:47 pm (Uncategorized) (, , )

Hambuger Noodle Bake

There is a recipe that I have been craving lately. My mom made it when I was little, all I remember is the oohy goohy goodness of the cheese, noodles, and meat. I was at Misha’s Aunts house and spotted this recipe in a old cookbook. It sounded like it was it, so I checked with my mom and she thinks that this is the one. It wasn’t quite as I remembered it, but it was still good. I think that my ratios were a bit off (they don’t make packages in the same sizes that they used to, and what was I going to do with 4 oz of egg noodles!?). It was still good, I’ll be trying it again to see if I can replicate it.  

Hamburger Noodle Bake
Cooking for Compliments, Knudsen.

Ingredients

1 8oz package medium or wide egg noodles
1 pound ground turkey
1 teaspoon chili powder
1 clove garlic, minced
1/2 teaspoon basil
1/2 teaspoon oregano
2 8 oz cans tomato sauce
1 8 oz package cream cheese, at room temperature
1 cup cottage cheese
1/4 cup sour cream
1/3 cup minced green onion
parmesan cheese

Directions

  1. Preheat oven to 350.
  2. Cook noodles according to package directions, adding 1 Tablesppon butter or oil to water. Drain.
  3. Brown ground turkey in a large frying pan. Drain Excess fat.
  4. Add garlic, chili powder, oregano, and basil to grount turkey. Saute for 30 seconds.
  5. Add tomato sauce to turkey mixture and remove from heat.
  6. Blend cream cheese, cottage cheese, sour cream, and onion.
  7. Spread half of noodles over bottom of baking dish.
  8. Cover with cheese mixture.
  9. Cover with remaining noodles.
  10. Top with meat sauce.
  11. Sprinkle shredded parmesan cheese on top.
  12. Bake at 350 for 20-25 minutes.
  13. Serve and enjoy!
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Canyon Casserole

October 20, 2008 at 6:48 am (Uncategorized) (, , , )

Canyon Casserole

I was checking out blogs, and while trying to figure out dinner plans I stumbled across this casserole dish. It looked simple enough, I didn’t have self-rising cornbread mix, so I just made it from scratch. I wanted to try and make it a bit healthier and mixed some whole wheat flour in with the all-purpose. It was still yummy.

Canyon Casserole
Adapted from Kit in the Kitchen.

Ingredients

1 pound ground turkey
1/2 Tablespoon chili powder
1 teaspoon ground cumin
1/2 tablespoon black pepper
1 can diced tomatoes, undrained
1 can black beans, drained
2 cups frozen corn
1 cup corn meal
1/2 cup all-purpose flour
1/2 cup wheat flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup canola oil
1 egg, beaten
1 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 400°F. Spray an 11×14 baking dish or shallow casserole with no-stick cooking spray.
  2. Brown ground turkeyin large skillet over medium-high heat until thoroughly cooked, stirring frequently.
  3. Drain.
  4. Add seasonings, tomatoes, corn, beans, and water; mix well. Bring to a boil, stirring occasionally.
  5. Pour into prepared baking dish.
  6. Combine corn meal, flour, sugar, baking powder and salt in a medium bowl.
  7. Combine egg, milk, and oil in a small bowl, mix well.
  8. Add milk mixture to the flour mixture, stir until just blended.
  9. Add shredded cheese to cornbread mixture.
  10. Spoon batter over ground turkey mixture in baking dish. Bake 25 to 35 minutes or until topping is golden brown.
  11. Serve and enjoy!

This was very good. I think next time I would almost double the meat mixture.

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Chicken Pot Pie

October 15, 2008 at 6:28 am (Uncategorized) (, , , )

Chicken Pot Pie

I am still in my freezing mode. I made two of these pies, we had one for dinner and leftovers and the other is in the freezer. For the one that I knew that I would freeze I lined the pan with foil so that I could get it out. Since the filling was hot (I did not bake it, I’ll save that for when I serve it) I waited for it to cool down before I put it in the freezer. Once it was frozen I took it out of the pan and wrapped it in plastic as air-tight as possible. To reheat my plan is to defrost it the day before in the fridge and then put it in the oven to bake. It may take a bit longer than before, so we’ll see.

Chicken Pot Pie
Adapted from All-Recipes.com.

Ingredients

1 pound skinless, boneless chicken breast, cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 potato, cut into bite-sized pieces
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour 1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
garlic
2 cups chicken broth
1 cup milk

2 9″ Buttery Flaky Pie Crust, following (make in advance)

Directions

  1. Preheat oven to 425.
  2. In a saucepan, combine chicken, carrots, peas, celery, and potato. Add water to cover boil for 15 minutes. Note: I added a bit of chicken stock in with the water as some other reviewers recommended.
  3. In a second saucepan over medium heat cook onions in butter until soft and translucent. Stir in garlic, flour, salt, pepper, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in the bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away extra dough. Make several slits in the top to allow steam to escape.
  5. Bake in preheated oven for 30-35 minutes, or until pastry is golden-brown.
  6. Cool for 10 minutes, then serve and enjoy!

Butter-Flaky Pie Crust
Adapted from All-Recipes.com.

This makes one 9″ pie crust.

Ingredients

1 1/4 Cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and grated (I put the butter in the freezer and then grated it using a cheese grater, I then put it back in the freezer so that it would be nice and cold)
1/4 cup ice water

Directions

  1. In a large bowl combine flour and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in water, a tablespoon at a time, until mixture forms a ball.
  4. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
  5. Roll dough to fit a 9″ pie plate. I rolled the dough out twice, first roll out is crumbly and uneven, gently gather in edges and form another ball and roll out again producing a smooth, round, even crust. Note: This was the first time I have ever had a pie crust be this pretty and smooth on the edges!
  6. Place crust in pie plate, press the dough evenly into the bottom and sides of the pie plate. Note: I baked the bottom crust before filling it.

This was a good, basic chicken pot pie. I don’t know if it was my favorite, but it was good. I’ll probably keep on playing with the veggies and the filling. I was surprised with the pie dough though. I normally HATE making dough and rolling it out. This one went so much easier than the others. I was thrilled.

We now have a few dinners in the freezer. Now all we have to do is start eating them. =)

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Turkey Enchilada Casserole

September 22, 2008 at 9:31 pm (Uncategorized) (, , , )

Turkey Enchilada Casserole

Turkey Enchilada Casserole

Blogging from my aunt’s tonight. She treated me to dinner tonight, I just helped with the assembling. But we have always enjoyed this recipe, so I thought that it would be nice to share.

Turkey Enchilada Casserole
My Aunt, courtesy of an old Sunset magazine.

Ingredients

1.5 lbs ground turkey
1/2 cup chopped onion
1 Tablespoon garlic, minced
2 Tablespoons minced fresh oregano leaves (or 1 Tablespoon dried)
1/2 teaspoon ground cumin
1 29 oz can enchilada sauce, divided
12 corn tortillas (6 in wide)
2 cups reduced-fat jack cheese (we used a Mexican blend)
Chopped fresh Cilantro
sour cream

Directions

  1. Cook ground turkey with onion until the turkey is no longer pink.
  2. Drain any excess fat. Add garlic, oregano, cumin. Cook for 30 seconds.
  3. Stir in 1 cup of the enchilada sauce. Add salt to taste.
  4. Preheat the oven to 425 degrees.
  5. Cut tortillas in half. Arrange a fourth of the halfs evenly over a bottom of a shallow 3-quart casserole, overlapping to fit.
  6. Sprinkle a quarter of the cheese evenly over the tortillas then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading at each level.
  7. Repeat to make two more layers of tortillas, cheese, turkey, and sauce.
  8. Top with another layer of tortillas, sauce, then cheese.
  9. Bake uncovered for 18-20 minutes, until cheese is melted and the casserole is hot in the center.
  10. Top with chopped cilantro, serve and enjoy!

Good food, good company, great evening. Complete with Dancing with the Stars.

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South of the Border Casserole

September 12, 2008 at 9:42 am (Uncategorized) (, , , )

South of the Border Casserole

Another attempt to create a dinner with leftovers. I wasn’t brave enough to freeze any of it, but it seems like it would actually be good for the freezer next time. I doubled the recipe, and it made a TON. It was dinner for a few nights and great lunches for work. DH and I very much enjoyed it. And the best part, only one pan to clean when it was done!!!

South of the Border Casserole
Adapted from A Taste of Home Cooking

Ingredients

1 lb ground turkey
2 Tablespoons olive oil
1 large red bell pepper, chopped
1 large onion, chopped
3 cloves of garlic, minced
28 oz can diced tomatoes
2 Tablespoons of Chili powder
2 Tablespoons of Cumin (I didn’t have quite enough, so I was a bit shy on this)
2 cups sour cream
16 oz. Barilla plus rotini noodles (They are my new healthy pasta alternative)
1 cup shredded cheddar cheese (I used a Mexican blend)
1/4 Cup Cilantro (I omitted)
Salt
Pepper

Directions

  1. In a large skillet, brown ground turkey until no longer pink. Drain fat.
  2. Add the olive oil, peppers, onions, and garlic. Season with salt and pepper. Cook on medium-high heat until softened (about 8-10 minutes).
  3. Add chili powder and cumin, cook for about 30 seconds.
  4. Turn the stove to medium. Add the can of tomatoes.
  5. Add the sour cream. (I didn’t add all of it, I used about 1 1/2 cups and saved the rest to put on top while serving.)
  6. Stir until everything is mixed.
  7. Add pasta and mix it in.
  8. Cover and cook until pasta is al-dente, about 25 minutes, make sure to stir frequently so the pasta doesn’t get stuck to the bottom. (At this point I had a “walking date” with a friend, so I had about 15 minutes of it on medium heat, stirring often, and then I turned it off and removed it from the burner and went for a 30 minute walk. I let it sit while I was gone. When I got home the noodles were perfect, so I just heated it up a bit while we finished the rest of dinner.)
  9. To serve, top with the cheese (and a bit of sour cream) and enjoy!

DH and I very much enjoyed this. We had it with veggies and some sweet corn muffins. It was great as leftovers.

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