Mixed Vegetable Casserole

 

If you’re anything like me, and like to have one or two vegetables with your evening meal, by week’s end you have a lot of leftover vegetable portions that are often destined for the bin. I told myself that this year I was going to do my very best to not waste as much food as I have in the past, and this casserole is the result. It really is delicious, and the surprising outcome of trying to make do with every little leftover bit. If you keep something like this in mind for the end of the week, it can help you with meal planning earlier in the week because you can make vegetables that you know will combine well into this casserole. Give it a try, and let me know what you think. My guess is that you could easily pass this off on company, and they’d love it!

Mixed Vegetable Casserole

 6 c. mixed vegetables*

1 10.6-oz. can cream of mushroom soup

½ c. sour cream

1 large egg, beaten

¼ c. heavy cream

¼ t. onion powder

¼ t. parsley flakes

¼ t. garlic powder

¼ t. smoked paprika

½ t. salt

½ t. freshly ground black pepper

2½ c. shredded cheddar cheese, divided

1 sleeve Ritz crackers, crushed

6 T. melted butter

 Preheat oven to 375°F. Spray a 9” x9” casserole dish (or similarly sized dish) with PAM; set aside.

 If vegetables are uncooked, blanch for five minutes; drain.

 In a medium mixing bowl, stir together soup, sour cream, egg, cream, herbs and spices, and 2 cups of the cheese. Fold in reserved vegetables. Sprinkle the remaining cheese over the top, and cover all with the cracker crumbs. Drizzle melted butter on top.

 Bake for 25 to 30 minutes until the edges are bubbly at the top is brown. Cover with foil if it shows signs of burning.

 *I use broccoli, cauliflower, baby carrots, red onion, and corn.

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Creole Meatloaf

This is a recipe that I have been tinkering with for sometime. I am a fan of meatloaf, and I have long thought that it doesn’t get it’s due. It is easy to make, can be made ahead and baked later — even frozen —, and can be seasoned in so many different ways as to incorporate a variety of cuisines. This Creole meatloaf is a particular favorite because it has a lot of flavor. Depending upon my mood, I have upped the amount of Creole seasoning to as much as a tablespoon. Tinker with it according to your own tastes. I had leftover sauce from Bourbon Steak that I made earlier in the week and drizzled it on top. Excellent!

Creole Meatloaf

1 lb. ground chuck

1 t. Melissa’s minced garlic

1 small Melissa’s shallot, finely chopped

¼ c. finely grated Parmesan cheese

1½-2 t. Creole seasoning

¼ c. spicy ketchup

1 large egg

1/3 c. Italian seasoned breadcrumbs

 Preheat oven to 375°F. Spray a 9” x 5” loaf pan with PAM; set aside.

 Place all ingredients into a large mixing bowl. Put on a pair of kitchen gloves and mix well with hands. Be sure the breadcrumbs are well incorporated.

Press the mixture evenly into the pan. Bake for 60 minutes. Remove from the oven and let rest in the pan on a cooling rack 10-15 minutes before turning out onto a paper towel-lined baking sheet to drain. Remove to a cutting board to slice.

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Meal Plan Monday Week #4

It’s the end of the year, I am tired of cooking, and I really need to clean out the freezer, so I have deemed this to be “Eat Out of the Freezer Week.” That doesn’t mean I won’t be making a dish or two, but not many. 

Here is what I’m planning.

Sunday — Smoked Gouda Bean with Bacon Soup

Monday — Order empanadas from new Argentinean recipe restaurant using my $10 off GrubHub coupon. Woo hoo!

Tuesday — Spicy Mustard Ham Salad, finishing up the holiday ham.

Wednesday — Fish & Chips (Note: make tartar sauce)

Thursday — Pasta e Fagioli and Everything Rolls

Friday — Millie’s Meatballs, Salad

Saturday — Pizza

Are you taking a culinary break? Let me know what’s going on in your kitchen.

Here is my place setting of the week; you can see more of this table here.

 Happy New Year!

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Turkey Dinner Chowder

Sometimes it can be a challenge coming up with yet another use for those Thanksgiving leftovers that doesn't send your family running.  Turkey sandwiches are great, but after a while the desire for something hearty and satisfying overtakes the love for turkey on white with mayo and a dollop of cranberries.  That's where this recipe comes in handy.  You can literally dump in any and all leftovers (okay, not the cranberries) to make this delicious chowder.  Once made, you can serve it in a bowl over a mound of mashed potatoes, pile of dressing, or a scoop of rice, making it an entirely new way to present Thanksgiving dinner.  My family inhaled both the potatoes and the dressing so I added the rice directly to the soup.  However you choose to enjoy yours, it will be delicious.

Turkey Dinner Chowder

3 slices bacon, diced
1 8-oz.  package button mushrooms, thinly sliced
2 T.  butter
2 carrots, diced
2 celery stalks, chopped
1/2 cup chopped onion
1/3 cup all-purpose flour
8 cups turkey stock

2 cups turkey gravy, skimmed of fat
1 teaspoon rubbed sage
3 cups chopped cooked turkey meat
1 1/2 cups corn

Place diced bacon into a large heavy stock pot and cook until browned.  Using slotted spoon, transfer to paper towels to drain.  Add mushrooms to pot and cook until beginning to brown; transfer to medium bowl.  Add butter to same pot along with carrots, celery, and onion.  Cover; cook until vegetables begin to soften, stirring often, about 7 minutes.  Sprinkle flour over all, and stir 1 minute.  Return mushrooms to pot.  Mix in turkey stock, gravy, and rubbed sage, and bring to boil, stirring occasionally.  Reduce heat to medium-low, partially cover, and simmer 15 minutes.  Add bacon, turkey meat, and corn to soup.  Simmer to blend flavors, about 10 minutes.  Season to taste with salt and pepper.

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