Weird Casseroles

Unusual casseroles that are actually delicious (msn.com)

Baked Salmon with Lemon Caper Butter

 Baked Salmon with Lemon Caper Butter

Weber Grill Cheeseburgers from Obie

                Weber Grill Cheeseburgers

1 ½    pounds ground chuck
1        tablespoon ketchup
1`       teaspoon dried basil
½      teaspoon dried thyme
½      teaspoon kosher salt
½      teaspoon Worchester sauce
½      teaspoon Texas Pete
¼      teaspoon fresh ground black pepper
4        slices Monterey Jack cheese or Cheddar-your choice

In a medium bowl, using your hands, gently combine the ground chuck with the ketchup, basil, thyme, salt, Worcestershire, hot sauce and pepper.  Gently shape into 4 patties, each about ¾ inch thick.

Grill the patties over Direct High heat until medium. Turning once

During the last minute of grilling, place a slice of cheese on each patty to melt and grill the hamburger buns, cut side down, until toasted.  Assemble the cheeseburgers with lettuce, tomato and ketchup and/or mustard, if desired.  Serve warm.

NOTE:   The recipe calls for grilling the burgers 8-10 minutes which is really too much.  I grill them til they are pink then take them off.  They continue cooking.  Nothing worse than an over-cooked burger.

John’s Roast Beef

 

John’s Roast Beef

 Add and Stir 1 bag of French onion soup mix, 1 can of golden or beef mushroom soup, fill the soup can with red wine  in crockpot. Add 2-3 bay leaf and sprig of thyme, and an onion if you want. Season beef or pork roast liberally with salt pepper and garlic powder. Cook on high for 5 hours then on low for 3-4 hours. I usually start it at 9am so it’s ready by dinner.

Lemon Greek Chicken

 Lemon Greek Chicken

Ingredients

Orzo:

• 3 cups chicken stock
• 3 tablespoons melted butter 
• 2 teaspoons kosher salt 
• 1 teaspoon cornstarch 
• 2 sprigs fresh dill, chopped
• 2 lemons, zested and juiced
• 1 clove garlic, minced 
• 2 cups orzo

Chicken:

• 2 teaspoons ground coriander
• 2 teaspoons kosher salt 
• 2 teaspoons freshly ground black pepper
• 4 small to medium boneless, skinless chicken breasts 
• 1 lemon, sliced into 1/4-inch-thick slices 
• 1 tablespoon chopped fresh parsley 

Prep:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
• Link

Slow Cooker Low Country Boil

 https://www.myrecipes.com/recipe/slow-cooker-shrimp-boil

Note:  Be sure to check the potatoes, as it took longer than expected.  Maybe cut them smaller...

Slow Cooker Bolognese Sauce

Slow Cooker Bolognese Sauce

Note: I add 1 tablespoon of oregano and 2 tablespoons of balsamic vinegar and use 1 pound of ground beef and 1 pound of sweet Italian sausage instead of 2 pounds of ground beef.  

Sweet Potato Ginger Soup

Sweet Potato Ginger Soup 

Inspiration:

https://www.epicurious.com/recipes/food/views/roasted-sweet-potato-and-ginger-soup

https://www.howsweeteats.com/2018/01/sweet-potato-soup-ginger/

First Bake the Sweet Potatoes

1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil.
2. Use a fork to poke holes into the sweet potatoes, and set them on the baking sheet.
3. Roast for 40 to 50 minutes, or until the skin has puffed up and you can easily pierce them with a fork.

50+ minutes for 3 sweet potatoes.  Maybe turn off the oven at 45...

Caramelize onions, with ginger and garlic added as they become translucent.

If you have a pear, saute it at the end.

Blend it all and add some yogurt and/or milk and/or water and/or broth to make it soupy.

Recipes

Recipes

https://pinchofyum.com/freezer-meal-stuffed-quinoa-peppers

https://cookieandkate.com/enchilada-sauce-recipe/

https://www.simplyrecipes.com/recipes/french_onion_soup/

Lime Soy Grilled Chicken, , ,
https://www.cocoandash.com/garlic-soy-lime-chicken-marinade/

Peach Arugula Salad
https://www.skinnytaste.com/peach-arugula-salad/

Grilled Peaches
https://www.thekitchn.com/how-to-grill-peaches-246268

Balsamic Chicken Marinade
https://www.rachelcooks.com/2017/09/06/balsamic-chicken-marinade-recipe/

How to Grill Chicken Thighs (Bone-In)
http://www.myrecipes.com/recipe/grilled-bone-in-chicken-thighs

Ideas: http://www.recipetineats.com/

Indian

http://food.ndtv.com/lists/10-best-indian-dinner-recipes-771800
http://food.ndtv.com/recipe-chettinad-fish-fry-231736
http://food.ndtv.com/recipe-dum-paneer-kali-mirch-277008
http://food.ndtv.com/recipe-dal-makhani-98968
http://indianhealthyrecipes.com/chana-masala-recipe-chole-masala-step-by-step-pics/

Butternut Squash Spaghetti with Sausage and Sage

Butternut Squash Spaghetti with Sausage and Sage 

Butternut Squash Spaghetti with Sausage and Sage

Sep 1, 2016

YIELDS:

4

servings

PREP TIME:

0

hours

15

mins

TOTAL TIME:

0

hours

30

mins

INGREDIENTS

8 oz.

spaghetti

Top half of a medium butternut squash (the "neck," about 12 oz.)

2 tbsp.

extra-virgin olive oil

8 oz.

sweet Italian sausage, casing removed

2

cloves garlic, thinly sliced

1/4 c.

fresh sage leaves (about 8), chopped

crushed red pepper akes (optional)

3/4 c.

dry white wine

2 c.

baby kale

1/4 c.

1 tbsp.

whole-grain mustard

2 oz.

crumbled blue cheese or coarsely grated extra-sharp Cheddar

DIRECTIONS

PER SERVING

546 CAL, 25 G FAT (10 G SAT FAT), 65 MG CHOL, 650 MG SOD, 23 G PRO, 55 G CAR, 4 G FIBER

1. Cook spaghetti according to package directions; drain.

2. Meanwhile, peel the butternut squash and spiralize on a thin noodle setting. Cut any very long strandsin half.

3. Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoonuntil beginning to brown, 6 to 8 minutes. Add the garlic, sage, and red pepper (if using) and cook,stirring, for 1 minute.

4. Add the butternut squash and toss to combine. Add the wine and cook, covered, until the squash is justtender, 3 to 5 minutes.

5. Add the kale and toss to combine. Stir in the cream and mustard and simmer until slightly thickened, 1to 2 minutes. Fold in the cheese.