Tuesday, May 31, 2011

Baked Ziti Tutorial (FREEZER MEAL)

Baked Ziti- a favorite "make ahead" meal.

I'm a huge pasta lover and this is a great make-ahead and freeze meal. This recipe is for a 9X13 inch pan, but I divided it into two smaller 8X8 pans. I only took photo's of the one I was baking for that night's dinner. The other one was assembled until right before it was to be baked, then covered with tinfoil and froze.

I substituted the ground beef for ground turkey, as usual. =)

This makes a great freezer meal. Just line your casserole with tinfoil and then saran wrap. Assemble the Baked Ziti like normal but instead of baking it, freeze it! To reheat, put the unwrapped frozen Baked Ziti back into the pan you froze it in, and let thaw in the fridge. Once thawed, bake as normal.


Ingredients


1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


Step 1

Preheat the oven to 350 degrees. Butter a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook about 8 minutes; drain. 

Step 2


Brown onion and ground beef over medium heat.


Step 3


Add spaghetti sauce, and simmer 15 minutes. 

Step 4


Layer as follows: 1/2 of the ziti.

Step 5


Then all the Provolone cheese and sour cream.

Step 6


Then 1/2 of the sauce mixture.

Step 7


Then remaining ziti.

Step 8


Then all the mozzarella cheese.

Step 9


Then the remaining sauce mixture.

Step 10



Top with grated Parmesan cheese. 


Step 11




Cover with tinfoil and bake for 30 minutes. Enjoy!

Tuesday, May 24, 2011

Chicken and Sausage Gumbo Tutorial (with Bonus Potato Salad mini-tutorial)

Chicken and Sausage Gumbo- The Southwest Louisiana way to do it. With bonus Potato Salad mini-tutorial.

This recipe is how my mother makes gumbo. I've never seen any cooking shows that make it quite like this. We always put hard-boiled eggs into the gumbo and it's typically served with hot potato salad on top. So I figured if I'm going to teach you to make gumbo, I better teach you the right way to eat it. Of course, you can omit the eggs and potato salad.

This recipe is using jarred roux. I was recently informed that jarred roux is only found here in the South. So for you Yankee's out there, you will need to make your own roux. This recipe calls for dark roux. The color of chocolate.

You can also use shrimp, crab claws, okra, chicken, sausage, or any combination of those for gumbo.


Ingredients

1lb sausage (I used deer sausage)
5-8 chicken drumsticks
1 cup onion (chopped)
1 cup green onions (chopped)
3/4 of a (16oz) jar dark roux
12 cups water
Creole seasoning
Tabasco sauce
White rice for serving
Potato Salad (optional)
Hard-boiled eggs (optional)
Stock pot


Step 1


Add 2 tablespoons of oil to pan. Medium-high heat.


Step 2


Add the onions and green onions. Saute for 5 minutes until soft.



Step 3


Add 4 cups of hot water to onions. Bring to a boil.



Step 4


Add 3/4 jar of roux (including the separated oil on top, refrigerate the rest for other things like gravies). Bring to a boil, stirring constantly until the roux is mostly dissolved. Break big chunks of roux with a spoon so it can dissolve easier. 10-15 minutes.


Step 5


Add eight cups of water. Bring to a boil, stirring constantly. 12-15 minutes.



Step 6


Add 3 tablespoons of creole seasoning. Add the chicken drumsticks.


Step 7


Add the sausage.



Step 8


Boil for 1 hour on medium-high heat. Stirring occasionally to make sure nothing is sticking to the bottom.



Step 9


Chicken will be ready when it starts to fall away from the bone. Add about 5 dashes of Tabasco sauce. (Or less, to taste).


Step 10


If you have made boiled eggs for the potato salad recipe, add the reserved eggs to the gumbo before serving.


Step 11



Serve over cooked white rice. With a scoop of hot potato salad on top.


Potato Salad


Ingredients



1.5 lbs of peeled, boiled potatoes
1/4 cup yellow mustard
1/2 cup mayonnaise
2 boiled eggs (boil 8 eggs- 2 for salad, 6 for gumbo)
1 chopped dill pickle
1/8 cup pickle juice
2 teaspoons sugar


Mix all the ingredients together until smooth. Also a great side dish for BBQ's.

Tip Junkie handmade projects

Tuesday, May 17, 2011

Crab-Cake Stuffed Portobello Mushrooms Tutorial

Crab-Cake Stuffed Portobello Mushrooms- a "fancy" dinner with little work.

This is also a great appetizer. Just substitute the big portobello mushrooms for Baby Bella's.




Ingredients

5-6 large portobello mushrooms
3/4 cup sweet onion (chopped)
1 egg
1 (8oz) pack of regular cream cheese, softened
olive oil
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese (grated) plus some for sprinkling.
1 teaspoon seafood seasoning (I used Old Bay)
2 (6oz each) cans of crab meat (or fresh crab meat, if available)


Step 1



Preheat the oven to 400 degrees. Add a tablespoon of olive oil to small saute pan. Add onions, and saute over medium heat until soft. 5 minutes.


Step 2


While the onions are sauteing, remove the stems from the mushrooms and discard.


Step 3


In a small bowl, add the cream cheese.


Step 4


Pour the hot sauteed onions into the bowl with the cream cheese.


Step 5


Add the egg.


Step 6


Add the bread crumbs.


Step 7


Add the Parmesan cheese.


Step 8


Add the seafood seasoning.


Step 9


Stir until smooth.


Step 10


Add the two cans of crab, and mix in gently, until combined.


Step 11


Place the mushrooms top down on a tinfoil lined pan, grease the tinfoil with non-stick spray.


Step 12


Scoop about 1/2 cup of mixture into each mushroom, divide any leftover crab mixture evenly between the mushrooms.


Step 13


Sprinkle with Parmesan cheese and drizzle with more olive oil. Bake for 15-20 minutes until it starts to brown on top.


Step 14


Enjoy!

Monday, May 9, 2011

Chicken and Rice- with vegetables Tutorial

Chicken and Rice. A great way to use those leftover vegetables going bad in the fridge. 

I make this recipe when I have fresh produce about to go bad in the fridge. I have done this recipe with mushrooms, asparagus, broccoli, you name it. For this picture tutorial, I'm using the leftover carrots that the "Easter Bunny" didn't eat, some leftover red potatoes, and I typically have fresh green beans in the fridge but I didn't tonight, so I threw in a can of green beans, instead. This can also be done with chicken thighs or chicken breast. I prefer drumsticks since they are cheaper.



Ingredients:

6-8 chicken drumsticks (skin removed)
2 cups of carrots- peeled and chopped
1 1/2 cups of potatoes- chopped to the same size as carrots
1 cup onion- chopped
1 1/2 cups of chicken stock
1 (10.5oz) can of low-sodium cream of mushroom soup
1 can green beans (or fresh)
1 tablespoon Creole seasoning.
1/4 teaspoon salt
Cooked white rice for serving.



Step 1


Add 2 tablespoons of oil in a large skillet. Preferably the largest you have as you will have A LOT of vegetables and chicken, plus liquids. Even a stock pot will work.


Step 2 


Add onions. Saute over medium heat for a few minutes.


Step 3


Add carrots and potatoes. Saute for a few minutes.


Step 4


Add the can of cream of mushroom and the chicken stock. Stir and bring to a boil.



Step 5


Add the chicken. I used 8 drumsticks which is the maximum I could fit in my pan. I know it seems a bit crowded but you'll be taking the meat of the bones later in the recipe. Add the creole seasoning. And stir.


Step 6


Bring to a boil and simmer on medium heat for 30 minutes. Stir occasionally to prevent the sauce from caking and sticking to the bottom of the pan. And if your chicken isn't submerged completely in the sauce, just turn the chicken over every once in a while.


Step 7


After the 30 minutes of cooking, take each drumstick out and using a fork, remove the meat from the bone. Discard bone and return meat to the pan. It's okay if the chicken isn't entirely cooked when you do this as it's going to continue to cook after this step.


Step 8


After all the meat is returned to the pan, add the can of green beans, and the 1/4 teaspoon of salt.


Step 9


Bring back to a boil and cook (stirring occasionally) for another 10 minutes until green beans are heated through and chicken is done. Remove from heat and allow to cool slightly. Sauce with thicken. This recipe makes JUST enough gravy to "wet" the rice but not enough that you have too much. If you want more gravy, simply add more chicken stock at the beginning of the recipe and season to taste.


Step 10


Serve over white rice.