Main Dishes

Egg Sandwich–To Go, Please

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I’m sure many families have their own version of an egg sandwich, and we have more than one. This particular version is more truly a sandwich. I adapted it a bit from our English muffin version with an egg over easy so it could be eaten “on the go.” It can be made in less than 10 minutes.

Ingredients:
Cooking spray
2 eggs
Salt and pepper, to taste
1 slice American cheese
2 slices bread (I use Arnold whole wheat)
Butter, to taste (we love Brummel and Brown)
1. Spray small skillet with cooking spray, even if it’s a non-stick skillet. Crack eggs into skillet (they should touch) and begin cooking between medium & medium-high heat (the higher the heat the closer you will need to watch to avoid burning). Add salt and pepper.
2. When you notice some bubbling in the egg whites and browning around the edge, add cooking spray to the top of the eggs and see if your non-draining spatula will allow you to CAREFULLY flip the eggs over, picking up the skillet and tipping it a bit so the yolks don’t have as far to “flop” and are less likely to break. (If the egg’s not ready, try again in a bit.)
3. Add salt and pepper to this side. Put the slice of cheese on top (eventually melting it).
4. Put the bread slices in the toaster. (My toaster toasts plenty on its lowest setting; you may need to adjust the time at which you toast according to how toasty you like your bread.)
5. Break the egg yolks so that you don’t have to worry about them dripping while you’re eating on the go (they will get a chance to cook just long enough during the next step…). Why bother not breaking them until now? –I guess I prefer the slightly different taste, so I avoid “overcooking” the yolk.
6. Add butter to one side of each bread slice (butter sides in once the sandwich is made so you don’t get it on your hands).
7. Add the eggs and cheese (maybe doubled over to fit the bread) to one bread slice, flip the other bread slice on top, and voila! Grab a paper towel and go! [I mean, enjoy your lovely protein-packed sandwich?… 😉 ]
Source: adapted from joint effort by the hubs and me (Ok, mostly the hubs. And then I adapted it to make this version.)

Mexican Mac & Cheese

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I needed an easy dish to make for our local Masonic Picnic–they have had this picnic for 131 years here in Davie County–and that would also be easy to double for dinner guests that evening at the house.  This was my pick.  Found it in Better Homes & Gardens magazine under prize-tested recipes–this recipe was a $500 prize winner in the New Ways with Sausage category.

Ingredients:
12 oz. dried mostaccioli or rigatoni pasta (3 cups)
1 lb. bulk pork sausage
1 cup chopped onion
1 16-oz. jar green medium-hot salsa
2 8-oz. pkg. shredded Monterey Jack cheese (4 cups)
    Tomato wedges, sliced jalapeno peppers, and chopped fresh cilantro.
    Salsa (optional)


1.  Preheat oven to 350.  Lightly grease 13 x 9 inch baking dish; set aside.

2.  Cook pasta according to package directions.  Drain; set aside.

3.  Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender.  Drain fat. Stir in green salsa.

4.  In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese.  Repeat layers.

5.  Bake, uncovered for 35 minutes or until bubbly.  Let stand 10 minutes.  Top with tomato, jalapeno, and cilantro.  Makes 12 servings.

NOTE–Next time I make this I will use a smaller pasta.  The rigatoni seemed too big.  Farfalle might be fun!

Source: Better Homes & Gardens Magazine

Stuffed Zucchini

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I inherited this recipe from my husband after we were married. It’s super easy, quick and incorporates lots of food groups (sort of)!

Ingredients:

4 whole zucchinis

1 pound lean ground beef, browned and drained of excess grease

1 box wild rice (I use Rice A Roni in the 4.3 oz box), cooked

2 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees.

2. Divide each zucchini in half. Scoop/cut out the insides, leaving a nice-looking “zucchini boat.”

3. Bake zucchi for 15-20 minutes, just to soften the skin.

4. Layer each zucchini, beginning with meat and then with the rice.

5. Sprinkle as much of the mozzarella on top as possible!

6. Bake for another 15-20 minutes, or until cheese is melted.

Pasta de Teague

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My husband and I made up this recipe one night and it’s been a favorite ever since. It’s kind of a “make-your-own” pasta like you see in Italian restaurant menus because you can put as much or as little of what you like with just a few basic ingredients. Feel free to add other things you think would be great additions!

Ingredients:
3/4 – 1 package non-long-noodle pasta (bowtie, penne, cartoon shapes…something fairly bite-size)
2-3 Italian sausages (we typically use mild, I don’t think the brand matters)
2-3 tsp minced garlic
Olive oil (3 T or more)
Roma tomatoes, to taste
1-2 red bell peppers
Basil, thyme, and oregano–preferably fresh–to taste
Salt, pepper, and whatever spices your tastebuds desire–to taste
1 1/2 – 2 C shredded parmesan cheese (opt.)
1. Cook the pasta according to package directions.
2. While the water for the pasta is cooking, remove sausage from skins (I think it’s easiest to slice lengthwise down the middle then pull the skin from the top…) and begin cooking in skillet on medium – medium-high heat (…with the flat part down first).
3. While the pasta and Italian sausage is cooking, slice and chop your vegetables.
4. Once the Italian sausage is cooked enough to cut with a wooden spoon, add the vegetables to the skillet and continue cooking.
5. When pasta is cooked, strain and return to pot. Toss with olive oil, add skillet contents and all remaining ingredients, toss again.
6. At this point you can serve as is OR transfer to a baking dish, cover with parmesan cheese, and broil in oven until cheese is melted. Makes approximately 4 servings as a main dish.
Source: brainpower

Beef Tips

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One of the tastiest and easiest meals my mother passed down to me are these delicious beef tips. Often I’ll put the ingredients together in my removable slow cooker on Saturday and store it in the fridge. Then I’ll set it in the cooker before we leave for church Sunday morning.



Ingredients*:

1 lb. beef tips (any cut of beef roughly chopped)

1 can golden mushroom soup

1 can French onion soup

1 package dry onion soup

Hot cooked rice

*[Ingredients are easily doubled for guests or delivering a meal to someone else]

1. Place all ingredients in slow cooker.

2. Cook on low for 5 to 6 hours.

3. Serve over hot, cooked rice.

Source: My awesome mom, Beverly

Stove Top Roast Chicken

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This recipe is so easy and versatile. It tastes like roasted chicken and was created out of desperation for something different with little time left before dinner needed to be on the table. “Roast” extra and use the leftovers for Green and Pasta Salads, Chicken Sandwiches, Soups, many Mexican style dishes. Serve slices as a “roast” or as individual pieces.

Ingredients:

10-14 boneless, skinless Chicken Tenderloins

Non-Stick Vegetable Oil Spray

1 medium to large onion chopped

1 medium to large green pepper chopped

Onion Powder

Lemon Pepper

water as needed

1. Spray large skillet with non-stick spray

2. Place Chicken in skillet. Sprinkle light to medium with Onion Powder and Lemon Pepper – cover

3. Cook on medium high for 8 minutes adding 1/4 cup water after first 4 minutes if chicken is sticking

4. Turn Chicken over and sprinkle lightly with Onion Powder and Lemon Pepper. Add chopped onion and green pepper. Add 1/2 cup water and cover

5. Cook on Medium high until chicken is light brown (7 -8) minutes. Remove Cover

6. Turn Chicken over and cook uncovered until onions and peppers start to and water is evaporated (2-4) minutes

7. Add 1/3 cup water and stir gently. This will create a light sauce on the chicken. Remove from heat and serve.

Source: A Jennie Original

Spinach Meatballs

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It seems that the only protein I can get one of my children to eat is in the form of either meatloaf or meatballs. Really?? So in order to broaden our horizons, I found a recipe for these spinach meatballs, compliments of Gina’s Skinny Recipes.
Meatball Ingredients:
1 lb lean ground beef
10 oz frozen chopped spinach, thawed and drained
3/4 cup bread crumbs
1 egg
1 clove garlic, minced
2 tbsp fresh parsley
1/2 cup Parmesan cheese
1 tbsp olive oil

Sauce Ingredients:
1 tsp olive oil
3 cloves smashed garlic
28 oz can crushed tomatoes (I used Tuttorosso with Basil)
1/2 onion, unchopped

1. In a large pot, add olive oil and garlic. Cook on medium heat until garlic is golden brown.
2. Add tomatoes and onion and simmer 15-20 minutes.
3. In a large bowl, combine meat, spinach, bread crumbs, egg, garlic, parsley, and cheese. Mash with hands until all ingredients are well combined.
4. Roll meatballs to about the size of a tablespoon.
5. In a large skillet, allow olive oil to heat at medium.
6. Add meatballs to hot oil and cook until cooked through and brown, about 10 minutes.
7. When done, place meatballs on a plate lined with paper towels.
8. Once excess grease is absorbed, add meatballs to tomatoe sauce and continue simmering in sauce for an additional 15-20 minutes.
9. Remove onion from sauce and serve meatballs over your favorite pasta.

Taters Ole’

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My mother-in-law, the recipe guru, put this one together on her own with intent of making her own “copy-cat” recipe from Taco John’s Potato Ole’s.  The basic recipe is easy and can be topped with your own likings.  Ole’!  [o-lay]  =)

Ingredients:
1 15oz can refried beans
1-2 lbs prepared taco meat (depending on how meaty you like it)
1 small can of diced green chiles or 1 10oz can Rotel (diced tomatoes with green chiles), I’ve also used 1c of salsa…it’s very flexible.
2lb bag of tater tots or tater rounds
2 cups of shredded cheddar cheese
Toppings:
Salsa
Sour cream
Guacamole
Sliced olives
Shredded lettuce

1.  Spread refried beans evenly in the bottom of a 9×13 pan
2.  Layer taco meat, green chiles (or salsa) and tater tots over the beans (in that
     order)
3.  Bake according to the tater tot directions.  Usually 425 degrees for 20-25 minutes.
4.  Remove from oven, sprinkle cheese over hot tater tots and bake for another 5-7
     minutes or until cheese is melted and bubbly
5.  Top with your favorite mexi-toppings =)

Goes great with a side of yellow hominy cooked with butter and salt.  Mmmmm!

Source:  Debbie Hancock

Greek Flatbread Pizza

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This is an absolute favorite at our dinner table, and probably the only recipe I have ever created myself. This pizza is so good, it doesn’t even need any sauce! This recipe makes 2 personal size pizzas, but can easily be adjusted to make more.
The Crust:
You will need-
*2 T. Olive oil
*1 t. Minced or pressed garlic
*Flatbread
I am in love with Naan (which seems like a departure from the “greek” theme, but it is delicious bread). If you are cooking for more than two, I would recommend Toufayan brand pita bread which comes in a 5 pack.
1. Preheat the oven to 450 degrees F.

2. Mix about 2 Tbls. of olive oil with 1 tsp. of minced or pressed garlic.

3. Place the flatbreads on a baking sheet or stone and use a basting brush to spread the garlic and oil mixture.
4. Warm the bread in the 450 degree oven for 2-3 minutes, then remove to add your toppings.
The Toppings:
You will need-
*Shredded Mozzarella or Italian Cheese blend
*Feta Cheese
*1/2 an onion, grilled
*1 Tomato
*Fresh Spinach
*Left-over rotisserie or oven-baked chicken.
1. Slice the onion into thin strips and saute in oil or butter on med. heat until soft and caramelized. About 10 minutes.


2. While the onion is grilling, slice the tomato into wedges or thin rings, whichever you like.


3. Pull some meat off the chicken. Make the pieces bite-size.


Assembling the Pizza:

1. Sprinkle each warm, prepared flatbread crust with mozzarella cheese.
2. Layer several spinach leaves on top.


3. Continue to build your pizzas with the chicken, tomatoes, grilled onions and a feta cheese.

4. Bake at 450 degrees for 5-8 minutes or until the toppings are warm and the mozzarella cheese in melted. Serve immediately.
Greek Flatbread Pizza
Serves 2
Crust:
1 pkg. Stonefire naan flatbread
2 T. olive oil
1 tsp. minced or pressed garlic
Toppings:
1/2 C mozzarella
1 tomato, sliced
1/2 an onion, sliced and grilled
1/2 C fresh spinach
1/2-1 C left-over rotisserie chicken pieces pulled from the bone
feta cheese (for sprinkling on top)
Directions:
Preheat the oven to 450 degrees F. Take the flatbreads out of the package and place them on a baking sheet or stone. Prepare the flatbread crust by mixing the olive oil and garlic together and brushing the mixture onto one side of the bread. Place the bread into the oven and warm for 2-3 minutes. Remove from oven.
Sprinkle the mozzarella on the bread and arrange several spinach leaves on top. Then, add the rest of your toppings as desired.
Bake at 450 degrees F. for 5-8 minutes or until the mozzarella is melted. Serve immediately.

Chicken Pie

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These chicken pies aren’t as “deep” as I consider chicken pot pies to be. They are very simple and easy to put together when the chicken is cooked and shredded in advance.


Ingredients (for one pie)
2-3 chicken breasts, cooked and shredded
1 can cream of chicken soup
1/2 – 1 bag of frozen mixed vegetables
2 frozen deep-dish pie crusts, or 1 deep-dish and 1 roll-out crust (found in refrigerated section)
Butter, optional
Salt and pepper, optional

1. Preheat your oven to 350 degrees if you’re planning to bake the pies after assembly.
2. I prefer poaching the chicken with herbs ahead of time or using leftovers from Our Best Bites’ Fauxtisserie chicken, which works out nicely because the chicken is flavorful and already around. I have also found it’s easier to shred chicken when it’s warm. If you’re short on time you can always use your food processor for all or part of the chicken instead of having to take the extra time to shred it. (You could also use canned chicken but “IMHO” doing so makes the pie less flavorful…) Mix the chicken with the cream of chicken soup.
3. Add mixed vegetables as desired and incorporate into the chicken mixture. It may look something like this, depending on your personal preference and how much of each ingredient you’d like to use:
4. Put the chicken mixture in the deep-dish pie pan.
5. Add the other crust or roll-out crust and then slice off extra & pinch together (I pinch using my thumbs). Freeze at this point if you’d like (they do fit in a gallon-size Ziploc bag).
6. Add butter to the top (opt.) and bake at 350 degrees for 20-30 minutes–really you just want the top to brown and the pie to be heated through because everything else is cooked. (Cooking time is longer from frozen, in which case leave more time for cooking…I usually eyeball it.) I always add salt and pepper to taste before digging into my own portion, but of course if you’d prefer you can just add some to the mixture itself during step number three.

Notes
This recipe is easily doubled. I like to eat this with biscuits; then if I have extra filling I just eat it with the extra biscuits later!

The two pies you see in the picture were done a bit differently for the sake of experimentation. Another deep-dish pie crust was used for each (vs. refrigerated roll-out pie crust). The left pie, as you may be able to tell from the ridge, had the top “flipped” onto it; the right pie had the top “set on top” of it. The left pie cooked for 5 minutes before the top was buttered. For the pie on the right, I used a wet paper towel to wipe/even out the flour that came on it, then added butter and put it in the oven (it also cooked 5 minutes less, technically).

Source: I got this recipe from my sister-in-law, Myra, and have customized it with my commentary.