Arrie Mae's Corn Casserole

Saute in 1/2 stick butter:
1 onion chopped
1 green pepper chopped

1 box jiffy muffin mix
1 can cream style corn
1 can whole kernel corn
3 eggs beaten
4 oz. cream cheese

Mix first 4 ingredients together. Add onion and green peppers mix well. Add cubed cream cheese. Place in casserole dish.

Bake 350 for 1 hour.

After baking, add cheddar cheese on top and serve.

Cottage Pie

6 potatoes peeled and cut
2 TBSP butter
1 C. milk/cream
2 C. pepper jack cheese
1 tsp salt

2 lbs ground beef
1 onion diced
1 tsp salt
2 tsp garlic
1 tsp cumin
1 tsp smoked paprika
2 tsp cinnamon
2 cans black beans
1 can corn
1 large can diced tomatoes
1 can green chilies
1 C. pepper jack cheese/cheddar cheese

Heat oven to 350. Spray baking dish with oil.

Boil potatoes until fork tender. Drain and mash until smooth. Add butter and milk until desired consistency. Stir in cheese and salt.

In a skillet over medium heat add onion, beef and salt until slightly cooked. Add garlic, cumin, paprika and cinnamon. Complete cooking until browned. Add beans, corn, green chilies and tomatoes.  Mix well.

Transfer mixture to baking dish. Sprinkle with 1/2 the pepper jack/cheddar cheese. Top with mashed potatoes. Cover with remaining 1/2 of cheese.

Bake 30 min until golden on top.

Chicken Stew - Crock Pot

6 chicken breast/12 tenders cut into bite size pieces
2 TBSP butter
1 onion diced
8 red potatoes diced
2 C baby carrots cut in half
2 C fresh green beans cut/2 cans green beans
1 C celery diced
2 cans cream of chicken soup
1 C milk
1 C sour cream
2 packets dry ranch dressing mix
2 tsp Parsley
Salt/Pepper

Melt butter on the bottom of crock pot. Add all veggies on top and stir. Add chicken. Sprinkle with salt and pepper.

Mix together soup, milk, sour cream and ranch dressing mix. Pour on top of chicken.

Cook on high 3-4 hours. Low 4-6 hours.

Sprinkle with Parsley and serve.

Serves 8-10

Grandma & Papa Fishies Hamburger Soup

In a big pot brown:

2-3 lbs hamburger meat
1 onion chopped

Add and bring to boil:

2+ quarts beef stock
(1) 28 oz can diced tomatoes
3 bay leaves
1/2 tsp dried thyme
1/2 tsp dried basil

Add:

1 1/2 C. celery diced (about 4 stocks)
2 potatoes peeled and diced
2 cans green beans
1 can or 1/2 bag frozen corn
1/2 tsp salt
1/2 tsp pepper

Simmer until potatoes are done. About 30 min.

Add before serving:

2 C. cooked macaroni noodles

Sprinkle with cheddar cheese.

Serves about 10-12

Asian Beef Stew

Cubed beef
1 Onion
2 Bell pepper

sauté in olive oil

add:

chopped zucchini
chopped Cremini mushrooms
1 can tomato sauce

season with:
garlic
Worcestershire sauce
salt/pepper
Asian seasoning

Shrimp Paravicini

4 TBSP Olive Oil
4lbs Medium shrimp peeled and de veined (or pre-cooked)
3+ cups chopped tomatoes
1 cup white wine
6-8 garlic cloves sliced or minced
2 onions diced
2 cups heavy cream
1/4 cup butter
1 tsp salt
1/2 tsp pepper
2lbs fettuccine pasta (home made is best)

Heat oil in a deep pan over medium-high heat.  Add shrimp and cook abut 1 minute.  Add tomatoes, onions and garlic.  Splash with wine.  Increase heat to high for 3 min, stirring.  Add cream and butter.  Reduce heat and simmer about 1-2 min longer.  Serve over cooked pasta.

Ham and Beans

Ham/Ham bone (boiled and fat removed, keep juice)
10 cups of soaked and cooked beans (fresh pinto is best)
6 garlic cloves minced
1 small can salsa
1 large can diced tomatoes (or dice up 8 fresh)
6 celery stocks chopped
1 yellow onion chopped
1 red onion chopped
1 large can Hominy
1 tsp pepper
1 Tbsp. Oregano
Salt if needed

In a large tall pot, boil ham bone with water almost covering bone. About 3 hours.  Remove all meat and take out large fat pieces.  Keep the juice. Add pre-cooked beans.  (OR pre-soaked beans un-cooked and cook longer) Add remaining ingredients and cook medium low additional 2 hours or until beans/celery cooked fully. 

Chicken and Dumplings

Feeds 14+  

 

Tall big pot:

1 box (about 4 cups) chicken broth (organic from Trader Joes)

4 cups water

6 chicken breast (boil in broth/water until almost done and then cut up and put back in)

 

Add:

1 bag organic baby carrots cut in half

2 1/2 cups peas

1 large yellow onion

 

boil until carrots are tender

 

Add:

2-3 cups pasta

1 bottle heavy cream (Trader Joes is good)

2 1/2 tsp salt

2 tsp pepper

 

Mix about 3 1/2 cups multigrain baking mix (trader joes) with milk to make the biscuit mix and drop on top.  (mix should be formable but gooey) I used the large pampered chef scooper it was PERFECT! They double in size.

 

cook 10 min uncovered

cook 10 min covered

 

 

 

 

 

White Chili

Cook:
2 lb ground turkey/chicken diced
2 yellow onions
5 garlic cloves
1 tsp salt

Add:
6 cans of white beans (2 great northern, 2 white kidney, 2 navy)
2 cups chicken broth
3 small cans green chilies
3 tsp cumin and oregano
1 tsp pepper.

Heat everything through.

Add:
2 cups heavy cream 
2 cups sour cream

Mix it all up and serve. 

Can be cooked in crock pot on low.  Add cooked turkey and everything but the cream and sour cream. Add that when ready to serve.

Meatball Soup

*Meat

2 lbs beef
1 tsp Parsley
1/2 tsp pepper
1 tsp salt
3 garlic
1 tsp sage
Make into BASEBALL SIZED balls and place on a cookie sheet, bake in oven. 375 for 30 min.

* Soup

8 cups beef broth

6 cups water

Big carrots

Big sweet potato chunks

Big cut up cabbage purple and green  

2  yellow onion

Bring to boil then simmer for 30 min.  Add meat balls and simmer for 15 min. 

Veggie Heaven

Serves 8+

2 TBSP olive oil
2 Yellow onion
4 garlic
4 zucchini
4 yellow squash
3 sweet potato (I use sweet because regular potatoes are way too starchy, up to you)
4 tomato
1 1/2 tsp thyme
1 lb lean beef cooked (optional)
salt and pepper
Italian cheese

Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

Spray the inside of a baking dish with non-stick spray. Layer beef and softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

Cover the dish with foil and bake for 35 minutes. Remove the foil, top with cheese and bake for another 15 minutes or until the cheese is golden brown.

 

 

Ratatouille Protein Style (2 versions)

PRETTY VERSION:

SAUCE:
2 red bell peppers
1 yellow onion
4 tomatoes seeded
4 garlic cloves
1/2 tsp marjoram, thyme, basil
1 bay leaf

Boil until looks like a nice sauce.

FIXINS'
1 lb lean ground beef cooked (optional)
4+ zucchini
4+ yellow squash
Japanese eggplant (1 large eggplant)
4+ roma/plum tomatoes seeded

Slice all veggies 1/4" thick or as desired.  Place cooked ground beef as a layer on bottom of dish.  Pour sauce over top.  Arrange by alternating veggies UPRIGHT. Cover with parchment paper.  Bake 350 until tender. 

BIG POT VERSION:
*** to keep each individual veggies flavor, you can cook them separately then mix together before serving.

1 yellow onion sliced
4 garlic cloves
1 bay leaf
1 large eggplant 1/2" pieces
4 zucchini cut in half and then in 1/2" pieces
4 yellow squash cut the same
1 red, yellow, orange bell peppers cut into chunks
4 plum tomatoes BIG chunks
1/2 tsp marjoram, thyme
1 lb lean beef cooked (optional)
1 tsp salt
1/2 c. fresh basil
1/2 tsp. pepper

In a large pot add 3 TBSP olive oil, onion, garlic, bay leaf and eggplant.  Cook 8 min.  Add zucchini, squash, peppers, tomatoes, marjoram and thyme.  Cook another 7 min or until tender.  Stir in salt, basil and pepper.

***LEFTOVERS CAN BE USED AS A PIZZA TOPPING***

Vegetable Roast

3-4 lb rump/arm roast (I just got the Trader Joes Roast it was almost 3lbs)
2 cups Carrots diced small
4-6 White Potatoes diced small
2 Yellow Onions diced small
3 Garlic Cloves chopped
1 green/red bell pepper or 1 Anaheim chile diced small
2 tsp salt
1/2 tsp pepper

1 1/2 tsp Brown gravy mix
3 TBSP flour
1/4 c. cold water

 Place roast in crock pot, mix the flour, water and brown gravy mix into a thick sauce like paste.  Pour over the meat.  Sprinkle the salt, pepper and garlic over the top of meat and sauce.  Place carrots, potatoes, bell pepper and onion around and on top of meat.

Cook in crock pot over LOW heat for 10 hours.  Once meat is tender about 8 hours, you can shred the meat and stir.  Continue to cook remaining time.

There is NO water or broth in this.  That is OKAY.  The fat from the meat and fluid from the veggies will make this PERFECT!

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Foil Baked Salmon

8 Alaskan wild caught salmon 
Olive oil
Salt and pepper
Large can diced tomatoes
2 yellow onions
2 lemons for juice
Spinach
Organic butter
2 teaspoon dried oregano
2 teaspoon dried thyme

Preheat oven to 400 degrees.

Sprinkle salmon with olive oil, salt and pepper. (I put all the salmon in a big bowl and mixed it) In a small bowl stir the tomatoes, lemon juice, oregano, thyme, and more salt and pepper. 

Place a big handful of spinach on a square of foil large enough to hold your salmon. Place about 2 tablespoons of chopped onion on top of spinach. Next place salmon on top of spinach and onion.  Add a small bit of butter to top of fish and then spoon the tomato mixture over the salmon.


Fold the sides of the foil over the fish and tomato mixture, covering completely and seal the packets closed.  Place the foil packets on a large baking sheet.

Bake until salmon is just cooked through. About 25-30 minutes.

Use a large metal spatula works well to transfer salmon to plate. Use the juices left in the foil and pour over the top of the fish and pasta.

HOMEMADE NOODLES:

2 cups semolina
1/2 tsp salt (opt) 
2 eggs 
2 TBSP water
2 TBSP olive oil 

Kneed dough WELL until stretchy.  Use your pasta maker to roll out dough and cut into desired noodles. Cook in boiling water for 5 min.

Mushroom and Asparagus Risotto

Feeds 8+

2 big bushels of asparagus, cut 2"
4 cups chicken broth
1 pkg of crimini mushrooms (optional)
4 TBSP olive oil
1 red onion chopped
4 garlic cloves finely chopped
1 box Aborio rice
1 cup white wine
1 tsp sea salt
1 tsp pepper
1 cup freshly grated Parmesan cheese

Warm the chicken broth very hot in a saucepan over medium low heat.  In a large saute pan, heat 2 TBSP olive oil over medium-high heat.  Saute onion and garlic.  Add the rice and cook stirring constantly 3-4 minutes.  Add wine and stir until the liquid is absorbed.  Add the broth 1/2 cup at a time.  Stirring occasionally and waiting until it is absorbed before adding more.  Once you add the last 1/2 cup, cover and remove from heat, start heating your asparagus. 

In another pan heat the 2 TBSP olive oil and add cut asparagus.  Saute just until bright green.  4-5 min.

Once broth is completely absorbed in the risotto, add the asparagus and season with salt and pepper.  Stir in Parmesan.  


 

Nutty Eggplant Pasta

When I first tasted this dish, I closed my eyes and pictured myself in the snowy mountains, warm and cozy by a fire in a cabin.  The cinnamon and cocoa add an amazing aroma, adding the walnuts to this delicious combo of seasonings bring it to an Earthy and natural flavor.  The eggplant gives it a slight kick, while the ricotta and romano keeps this dish a mild, yet savory essence.

Begin with boiling water to cook desired pasta style for this dish. 

3 white eggplant cut into large pieces
3 purple eggplant (hanzel and gretel)
1 large onion chopped

Spread over bottom of large deep baking dish.  Sprinkle cinnamon and cocoa over the top of veggies.  Drizzle with olive oil.

Bake 425 about 15 min.

While roasting do the following:

2 cups raw walnuts (chop large pieces).  Sprinkle over veggies and continue to bake another 10 min. 

In a large bowl mix together:

A handful of fresh italian parsley (chop)
1 cup grated pecorino romano
1 tub of whole milk ricotta cheese

Add this mixture to the cooked pasta.  By now the eggplant mixture should be roasted.  Add eggplant to pasta and cheese. 

Mix and Match Squash with Rice

1 onion chopped
1/4 c. butter
1 cup chicken broth
1 cup rice
2 tsp salt
2 yellow squash sliced
2 zucchini sliced
2 TBSP Lemon juice
1 green bell pepper chopped
1 TBSP chopped parsley
1 1/2 cups water


You can add chicken as well!!!

In a large high edge skillet cook onion in 2 TBSP butter.  Add the water and chicken broth to skillet then rice and 1 tsp salt.  Bring to boil.  Cover and cook over low heat until liquid is absorbed.  About 25 min.  Add squash and zucchini, bell peppers and remaining 1 tsp salt.  Cook until squash is tender.  About 5 min.  Add remaining butter and lemon juice.  Stir.  Sprinkle with parsley.  Serves 4-6.   

Side note.  The lemon really changes the flavor of this meal.  So be prepared.  The first bite is different but then you'll go... Mmmmmm that was so good! Have NOT tried this with brown rice.  I would use white rice until I have tried it with brown.  I KNOW it's good with white. :D

Cheesy Chicken and Broccoli - Crock Pot

8 boneless skinless chicken thigh
1 can cream of mushroom soup (**optional)
1 can cream of celery soup (optional)
**(if not using soup add 1 cup heavy cream and 2 cups chicken broth with mushrooms and 3 celery stocks cut into pieces)
2+ cups cheddar cheese
3 cloves garlic
2 tsp Parsley
3 cups cut broccoli (2 big heads of broccoli)
1 red onion chopped
1-2 pkg crimini mushrooms (or regular)
2 tsp salt
1 tsp pepper
2 cups brown rice (cooked and set aside)

Crock Pot on LOW (high for bigger pieces of chicken)

~add onion, mushrooms, soups, garlic, parsley and chicken. Salt and pepper top of chicken.

~ Cook for about 4 hours then ADD BROCCOLI. Cook until broccoli is tender.
~Add shredded cheddar cheese 15 min before serving.

~Cook rice and put the chicken cheddar broccoli on top.

Egg Salad

- 2 hard boiled eggs
- 1 tbs organic mayonnaise
- Dash of curry, sea salt and pepper
- 1/2 tbs chopped red onions
- 4 cherry tomatoes halved
- 1 tbs chopped cucumber
Instructions:
1. Mash up your eggs with the mayonnaise to your desired consistency.
2. Add the curry, salt and pepper and mix.
3. Stir in the onions and cucumbers.
4. Gently stir the tomatoes into the mix.
5. Enjoy your egg salad on a bed of lettuce

Easy Spanish Rice - with BROWN rice

Serves 6-8 adults.

2 cups uncooked rice -brown/white
(I used Trader Joes Brown Rice Medley and it was FABULOUS!!!)
1 chopped onion
4 TBSP olive oil
5 cups water
2 cloves garlic
1 8oz can tomato sauce (or small can of tomato paste)
1 chopped green bell pepper (or 1/2 cup freeze fried bell pepper mix)
1 chopped red bell pepper
1 1/2 tsp salt
1 lb. ground beef COOKED
cheddar cheese (of course this is a Basham recipe ;P)

Cook rice and onion in oil in a large high-side skillet over medium heat about 3 minutes.  Stirring occasionally until rice is golden brown.

Stir in remaining ingredients (NOT the cheddar cheese) Heat to boiling, reduce heat and cover.  Simmer for about 45 minutes stirring occasionally until rice is tender! That's all she wrote folks! Serve and top with cheddar cheese!!!