Tuesday, September 16, 2014

Cheesy, Beef, Chicken and tomato casserole

Casseroles are easy to make and are family friendly.  This one you can make ahead and refrigerate until the next day for a quick and really tasty meal.

I love using what I have in my pantry and refrigerator and not having to go out for groceries every day so I do keep several staple items for the don't know what to make and I don't want to go out kind of day.  I like to get creative with basic on hand ingredients. Enjoy!








Oven Ready


4 or 5 large flour tortillas cut in half and half again to equal 8 to 10  pcs.
1 can 10 3/4 oz. cream of chicken soup
1 can water
1/2 lb. ground beef 
1 T. canola oil
4 oz. cheddar cheese spread or 4 oz. shredded sharp cheddar cheese
8 oz. sour cream
2 Roma tomatoes sliced

Saute beef in oil until browned.  Add cheese and cream of chicken soup and water.  Stir until cheese and soup are blended.  Take off heat.

In a 10 x 6 1/2 pan or larger place some of beef/soup mixture.  Layer tortilla strips, add more soup mixture and sour cream.  Top center of each dollop of sour cream with a slice of tomato.  Top with additional sliced tortilla strips and so on.  Sprinkle with additional shredded cheese and bake approx. 20 to 30 minutes at 350 degrees or until bubbly.  Take out of oven and let set 5 minutes.  Serve

Note:  To make this recipe family friendly.  Double all ingredients and place in a larger 13 x9 in baking pan. 









5/24/14

Monday, September 15, 2014

Question to all who are viewing this post?

I never ever get comments on my blog posts.  Could or would someone answer this question for me.

Thank you kindly ,

M.J.

Thursday, September 11, 2014

Chicken, red peppers, peas w/farfalle in a light and creamy sauce

This recipe was adapted from Taste of Home recipes to my cooking preference and taste.  Creamy pasta, chicken, red peppers and peas not only add color to this dish but give it a slight sweet flavor which delights and satisifies.

 The recipe called for canned cream soup but I don't care for canned cream soup because IMO it makes all dishes that you make have similar taste which defeats the purpose.

  I have no objection using canned or homemade broth and I use both depending on the circumstances.  Today I made a few adjustments and was very pleased at the outcome of this great meal.  It made a nice casserole dish that could easily serve 3 to 4 people along with a side salad.  Enjoy!






Top with a little extra Romano cheese


1-12 oz. Farfalle pasta
1 1/2 lb. boneless chicken breasts cut in cubes(I had less but I recommend you using the amount shown for more protein)
3/4 cup chopped sweet red and yellow peppers or all red peppers
1/4 cup butter
2-14.5 oz. cans chicken broth
1 cup whole or 2% milk
3 T cornstarch
1/2 tsp. garlic powder
1 pkg. frozen peas (10 oz.)
1/2 tsp. salt
pepper to taste
2/3 to **3/4 cup Romano cheese(for some to add when serving)

Prepare pasta according to direction. Drain and set aside (add a little butter to keep the pasta from sticking)

In a large bowl place broth, milk, garlic powder and cornstarch.  Whisk until cornstarch is blended.  Add peas.  

In a separate pot (Dutch oven) cook chicken and peppers in butter until chicken is no longer pink.

Add drained pasta(do not rinse) and 2/3 cup cheese stirring until all is coated. Place in large casserole dish and cover for 10 minutes to thicken slightly, stir and serve.

Note: the red peppers and peas give this dish a slight sweet taste which is very good.  Delicious and satisfying.