Everything in My Fridge Casserole

Tags

artichokes, broccoli, casserole, cheese, food, main dish, pork, wild rice

I had a fridge full of food but none of it was in any semblance of an actual meal. So I created a dish inspired by this recipe from Smitten Kitchen.

Wild Rice, Pork, and Broccoli Cheese Casserole

• 3 tbsp butter
• 1/2 large onion, diced
• 2/3 cup wild rice blend
• 1 garlic clove, minced or pressed
• 1/2 lb ground pork
• 1/2 lb fresh broccoli, cut into small florettes
• 1 can artichoke hearts, halved (I used leftover artichokes)
• 1/2 tsp ground mustard powder
• Pinch of cayenne pepper
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 2/3 cup low-sodium vegetable or chicken broth
• 8 oz cheddar cheese, coarsely grated
• Salt and freshly ground black pepper

In a medium sauce pan, melt 1 tbsp of butter. Add the onion and saute until translucent. Add the rice and continue to cook for another minute. Add 1 1/3 water and a generous amount of salt. Cover with a lid and bring to a simmer. Cook until soft. When done, set aside.

Preheat oven to 400 degrees.

In a cast iron skillet, add the broccoli and the pork. Fry together until the pork is done. Cover intermittently to help the broccoli steam a bit. When done, combine the broccoli/pork mix with the rice and the artichoke hearts.

In the rice pot, melt 2 tbsp of butter over medium heat. Add the mustard powder, cayenne, and garlic. Let cook for a minute then whisk in the flour. Allow to cook, constantly whisking, for another minute or so. Slowly add the milk, continuing to whisk. Then add the broth. Bring to a summer and allow to thicken slightly. Whisk in 1/3 of the grated cheese. Season with desired amount of salt and pepper.

Pour the sauce over the rice/pork mixture. Sprinkle on the remaining cheese over the top. Bake casserole for 10 to 15 minutes, until bubbly and the cheese is slightly browning. Serves 4.

Greek Flatbread Pizza

Tags

asiago, cheese, flatbread, food, greek, kalamata, main dishes, parmesan, pizza, prosciutto, quick

Working late the past couple of weeks has really put a crimp in my cooking style. I can’t stand just eating fast food or frozen junk. This pizza is super quick and very tasty. Thank goodness for flatbreads. You can just throw on your toppings and bake. Poof! Tasty meal in less than 30 minutes. Really.

Greek Flatbread Pizza

• 1 flatbread pizza crust
• Your favorite sauce or pesto
• 3/4 cup shredded Asiago cheese
• 1/2 cup shredded Parmesan cheese
• 10 kalamata olives, halved
• 3 to 4 thinly sliced slices of prosciutto
• 1 jar marinated artichoke hearts, drained and halved
• 5 mushrooms, thinly sliced

Preheat the oven to 400 degrees F. Place the flatbread on your pizza pan (I used a pampered chef stone. LOVE IT!). Top the crust with the desired amount of sauce or pesto. Add the olives, artichoke hearts, and mushrooms. Evenly sprinkle the cheese over the veggies. Scatter the prosciutto over the cheese. Bake the pizza until the cheese is melty and the edges of the proscuitto is lightly browning on the edges. Serves 3.

 

Spicy Pork and Mustard Green Soup

Tags

Asian, food, green, mustard, pork, rice noodles, soup, spicy

After my hubby and I went to our local Japanese restaurant, I craved the Asian flavors for the next two weeks. I ordered Thai one day at work. I ate supermarket sushi. I made this soup. It is delicious. The tenderness of the pork is perfectly complimented by the texture of the greens. The noodles and mushrooms make it more filling. I served it along side spring rolls. The leftovers were pretty dang tasty too!

Spicy Pork and Mustard Green Soup (inspired by this recipe)

• ½ lb ground pork
• 2 cloves garlic, microplaned
• 2 tsp peeled ginger, microplaned
• 1 tsp black peppercorns, crushed
• ¾ tsp crushed red pepper flakes
• ½ tsp ground cumin seeds
• 1 tbsp vegetable oil
• Salt to taste
• 8 cups low-sodium chicken broth
• 1 bunch mustard greens, stems removed and torn into bite size pieces (about 4 cups)
• 4 scallions, thinly sliced
• 8 oz sliced mushrooms
• 4 tbsp reduced-sodium soy sauce
• 2 tsp fish sauce
• 8 oz. wide rice noodles

In a large bowl, mix the pork, garlic, ginger, pepper, red pepper flakes, and cumin until all is well incorporated. Heat the oil in a large pot. Add the pork and fry until browned and cooked through. In a separate pot, cook the rice noodles according to package directions. Add the broth and bring to a broil. Reduce the heat and simmer for 15 minutes. Add the greens, scallions, mushrooms, soy and fish sauces. Stir and allow to continue cooking until the greens are tender. When they are done, add the rice noodles. Ladle the soup into bowls. Serves 6.

Bacon and Asparagus Pasta

Tags

alfredo, asparagus, bacon, food, Italian, main dish, pasta, quick

Here is a quick pasta dish I threw together using the ingredients in my fridge. It took no more than 20 minutes. A perfect dish for a work night meal.

Bacon and Asparagus Pasta

• 1/2 lb raw bacon, diced
• 1 lb asparagus, woody stems removed
• 3 garlic cloves, minced
• 1/2 lb pasta of your choice
• Alfredo sauce
• Parmesan cheese to garnish

In a skillet, saute the chopped bacon until crispy. At the same time, cook the pasta in salted water until al dente. Drain off all but a tablespoon of bacon grease. Add the asparagus and garlic; saute until the asparagus is bright green and tender. Combine the crispy bacon, asparagus, pasta, and the desired amount of alfredo sauce. Heat until warmed through. Garnish with Parmesan cheese. Serves 2 to 3.

Loaded, Spicy, Crispy Oven Baked Fries

Tags

appetizer, baked, crispy, food, fries, gluten free, loaded, oven, side dish

I know it is hard to believe that these fries are crispy without being fried. I promise you that they are! The spice, the crunch, and the delicious toppings make for an amazing side dish without the unnecessary extra calories.

Loaded, Spicy, Crispy Oven Baked Fries

The Fries:

• 6 potatoes, scrubbed well
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp chili powder
• 1 tbsp chipotle chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

The Toppings:

• 1/2 cup shredded cheddar cheese
• 6 slices of bacon, cooked crispy then crumbled
• 3 or 4 green onions, thinly sliced
• Sour cream

Preheat oven to 400 degrees. Slice each potato horizontally then slice into fries no thicker than 1/4 inch thick. Add them to a bowl and toss with olive oil, salt, and pepper. On two parchment paper lined baking sheets, lay out the potatoes in a single layer, making sure none of them touch. Bake for 30 minutes. While they are baking, in a small bowl, combine the spices. When 30 minutes is up, remove and turn up the oven to 425 degrees. Pour the fries into a large bowl and toss with the spice combo. Place baking racks on each baking sheet, spray with cooking spray, and lay out the potatoes in a single layer again. Bake for 10 to 15 more minutes or until crispy.

Remove the potatoes from the oven and spread out on a large plate or serving platter. Top with the cheddar cheese, bacon crumbles, sliced green onions, and sour cream. Serves 4.

Salisbury Steak For the Refined Palate

Tags

American, beef, food, gravy, main dish, mushrooms, Salisbury, steak, traditional

When I think about salisbury steak, I think TV dinners, the S&S Cafe, and latchkey kids.  I didn’t ever want to eat it. This recipe changed my mind. Adam from the Unorthodox Epicure has a great website full of tasty recipe. They use normal ingredients to produce amazing results. This recipe is proof of that. I made mashed potatoes and asparagus to accompany the steak, slathering the potatoes in the savory gravy. MMMM! Nothing is better than meat and potatoes!

Salisbury Steak (a variation of a recipe from the Unorthodox Epicure) 

The Steak:

• 1 lb lean ground beef
• 2 eggs
• 1/2 cup plain breadcrumbs
• 1 tbsp bbq sauce
• 1 tsp dried thyme
• 1 tsp ground mustard
• Salt and pepper to taste
• 1 tbsp vegetable oil

In a bowl, Combine ingredients and form into 5 patties. Heat oil in large skillet and fry patties on both sides until nicely browned and almost cooked through. Drain the patties on a paper towel lined plate and set aside.

The Sauce:

• 2 cups fresh sliced mushrooms
• 1 medium onion, thinly sliced
• 2 tbsp butter
• 2 tbsp all-purpose
• 1 cup red wine
• 2 cups beef stock
• Dark soy sauce, to taste
• Freshly ground black pepper, to taste

The pan should have a nice glaze of oil from frying the patties. If there is extra, drain it off. Add mushrooms and onion slices, frying for about five minutes. The onion and mushrooms should start to brown a bit. Add the wine and reduce until nearly gone. Add the butter and allow to melt. Add the flour. Stir until all mushrooms and onions are coated. Continue cooking and stirring for about 2 minutes. Add stock and combine, mushing out the lumps as needed. Bring to a simmer and cook for about 5 minutes, stirring regularly, until it has thickened slightly. Add soy sauce to taste (I used about 2 or 3 tbsp). Add meat back to pan and allow warm through for a couple of minutes. Turn off heat, cover and allow to sit for about 5 minutes. Serves 5.

Quinoa and Black Beans with Pomegranate Salsa

Tags

black beans, feta, food, main dish, Mexican, pomegranate, quinoa, salsa, vegetarian

I am totally in love with this dish! I have had it about 10 times since it was originally posted by So Hungry I Could Blog. Sarah says it was created from things in the kitchen because it was too cold and miserable to go to the grocery. It sounds much like our Kentucky winter.

This dish combines all the things I love- healthy foods, fresh flavors, and ease of preparation. When I eat it, I don’t feel like I am stuck eating sticks and twigs to get my daily dose of nutrients. I feel like I am eating a huge bowl of deliciousness. And I want to eat it every week. Try it and you will too!

Quinoa and Black Beans with Pomegranate Salsa

For the salsa:

• 2/3 cup pomegranate arils (You could use mangoes or add tomatoes)
• 1 jalapeno pepper, seeds and membranes removed then minced
• 1 tsp ginger, minced
• 1 cloves garlic, minced
• 1/2 tsp ground cumin
• Juice from 1/2 lemon
• 2 tsp olive oil
• Salt and pepper to taste

Combine all ingredients in a small bowl. Taste and add more salt, pepper, or lemon juice as needed.

For the quinoa and black beans:

• 1 cup cooked quinoa
• 1 tsp olive oil
• 1/4 onion, chopped
• 1 clove garlic, roughly chopped
• 1 can or 1 1/2 cups cooked black beans
• 1 tsp crushed red pepper
• Salt and black pepper, to taste
• 1/4 cup feta, crumbled

In a small saute pan, add the olive oil, onion, and garlic. When the onions are translucent, add the black beans, red pepper flakes, salt, and pepper. Heat through for another 2 to 5 minutes.

Distribute the quinoa and black bean mixture between two bowls. Top with the pomegranate salsa and feta. Serves 2.

Fontina and Mushroom Pizza with Bacon and Onions

Tags

bacon, cheese, fontina, food, Italian, mushroom, onion, pizza

Studies show that people who eat more veggies and less meat have lower cholesterol. Not to mention 16 oz of mushrooms is cheaper than 16 oz of steak. But I couldn’t do without the meat… so I added the bacon. I just can’t give up the bacon 🙂

Fontina and Mushroom Pizza with Bacon and Onions

• 1 prepared pizza crust
• 16 oz mixed mushrooms, sliced
• 3 cloves garlic
• 1 tsp dried thyme
• Olive oil
• Salt and pepper to taste
• 5 slices of fried bacon, crumbled
• 1/2 onion, thinly sliced
• 6 oz grated fontina cheese

In a skilled, saute mushrooms, garlic, thyme, olive oil, salt and pepper together until wilted. Preheat oven to 400 degrees. Spread dough out onto your pizza pan and bake until very very lightly browned. Top the crust with the sauteed mushrooms, the bacon crumbles, the onion slices, and the fontina cheese. Bake for about 15 minutes or until the cheese is beginning to brown. Serves 2 to 3.

Ham, Cheddar, and Potato Frittata

Tags

breakfast, casserole, cheese, easy, egg, food, frittata, gluten free, ham, meal, quick

My new job is great. It is not great to home at 630pm (at the earliest) every night and still have to fix dinner. I know I could just not cook but what would I eat for lunch the next day? Cafeteria food is ok sometimes but it’s greasiness and boring flavors get old. I mean, how many slices of pizza and chicken strips can one person eat?!? This meal is quick and good for any of the three meals in busy day.

Ham, Cheddar, and Potato Frittata (from Alaska From Scratch)

• 2 tbsp butter
• 2 cup russet potatoes, peeled and chopped in small, uniform cubes
• 1 cup diced ham
• 6 eggs
• 1/4 cup milk
• 1-1/2 cup cheddar cheese, grated
• 1/3 cup green onions, thinly sliced
• Salt and pepper to taste

Heat a 9 inch cast iron skillet over medium heat. Melt butter. Add potatoes and cook, stirring frequently, until  tender (mine took about 12 minutes, but it will depend on how small you cut them). Add diced ham to the potatoes and cook another 2 minutes.

In a bowl, whisk eggs, milk, 1 cup of cheese, green onions, salt and pepper. Pour into skillet, give a quick stir, cover, and reduce heat to low. Cook for 6 minutes.

Meanwhile, preheat broiler. Remove lid from pan and top with remaining cheese. Transfer skillet to broiler and broil until eggs are set (no longer jiggling and firm to the touch), cheese is melted, and top begins to only gently brown. Garnish with more green onion. Cut into wedges. Serves 6.

Barbeque Beef Ribs

Tags

barbeque, BBQ, beef, food, lemons, main dish, meat, onions, ribs

My grandmother is an excellent cook. One of her best and our favorite dishes is barbeque beef ribs. They are tender, ridiculously flavorful, and are amazing when served with mashed potatoes. Though it is doubtful you will have leftovers, they are even better on the second day.

Barbeque Beef Ribs (from my grandmother’s recipe collection)

• 3 to 4 pounds beef spare ribs, cut into pieces (bone in or out, your preference)
• 1 lemon, sliced
• 1 large onion, thinly sliced
• 1 cup ketchup
• 1/3 cup Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 dashes Tabasco sauce
• 2 cups water

Preheat oven to 450°. Place ribs in glass 9×13 inch pan lined with foil, meaty side up. On each rib, place a slice of lemon and onion. Roast for 30 minutes. Combine sauce ingredients; bring to a boil, then pour over ribs. Continue baking at 350° until tender, about a hour, while basting ribs with sauce every 15 minutes. Makes 4 servings.