Eh - not bad but not really good. I was hoping for something extremely yummy since this recipe is from the same “Casserole Over” episode of Good Eats that yielded the oh-so-tasty Curry Chicken Pot Pie. Oh well.
Broccoli Casserole
Alton Brown
1/2 cup Mayonaise
1/2 cup Plain Yogurt
1 1/2 cups shredded Sharp Cheddar Cheese
1/3 cup Blue Cheese Dressing
2 Eggs
1/2 tsp Salt
1 1/2 tsp Pepper
Flavor Pack from Ramen
6 cups Broccoli, peeled stems and heads, chopped and blanched in salted water
12 oz sliced Mushrooms, sauteed in 1 T Butter
1 package Chicken flavored Ramen noodles, broken up
Preheat oven to 350 degrees F.
In bowl, combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper and flavor pack from Ramen noodles.
In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat.
Place in an 8×8-inch baking dish that has been sprayed with non-stick cooking spray and bake for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.
The only sloppy joes my kids like to eat.
Sloppy Joes
Marge Englebert
1 1/2 lbs Ground Chuck
1/2 cup Celery, chopped fine
1 medium Onion, chopped fine
8 oz Tomato Paste
1/2 cup Ketchup
2 T Worcestershire Sauce
2 T White Vinegar
2 T Brown Sugar
Salt & Pepper
Brown ground chuck, celery, onions. Add other ingredients. Simmer 30 minutes. Serve on buns.
This recipe is from Paula Deen. She’s famous (notorious?) for her hearty but fattening food. But really, how much worse can Mac & Cheese get? Everyone thought this was tasty but the kids weren’t sure it was really mac & cheese - it’s not orange and doesn’t have the skinny macaroni noodles like Kraft does.
The Lady’s Cheesy Mac
Paula Deen
4 cups cooked Elbow Macaroni, drained (about 2 cups dry)
2 cups grated Cheddar Cheese
3 Eggs, beaten
1/2 cup Sour Cream
4 T Butter, cut into pieces
1/2 tsp Salt
1 cup Milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
TV Chef Edition
Last week I wimped out and made a lot of quick and easy meals. I don’t really like cooking unfamiliar recipes for every meal. This week I’m going to do the TV Chef thing but mix them in with some family favorites that I can practically make in my sleep.
Monday
Tuesday
Wednesday
Thursday
Friday
- Grilled Corned Beef Sandwiches
- Potato and Leek Soup (Emeril Lagasse)
Saturday
- Baked Stuffed Flounder (Alton Brown)
- Carrots
Sunday
- Pot Roast with Carrots and Potatoes (Martha Stewart)
- Green Beans
- Corn Muffins
- Berry Cookie Cobbler (Sandra Lee)
This recipe is from an episode of “Good Eats” that Steve and Jon watched and wanted me to try. Excellent but requires a lot of prep work.
Curry Chicken Pot Pie
Alton Brown
4 cups frozen vegetable mix, peas, carrots
1 to 2 T Canola Oil
3 T Butter
1 cup chopped Onion
1 cup chopped Celery
1 1/2 cups Chicken Broth
1/2 cup Milk
3 T Flour
1 tsp Curry Powder
2 T dried Parsley
1 tsp Salt
1/2 tsp Pepper
2 cups cubed cooked Chicken
1 package Puff Pastry
Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan, heat 1 T of butter and sweat the onion and celery. In another saucepan, heat the broth and milk.
Add 2 more tablespoons of butter to the celery-onion mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper.
Toss the browned vegetables and the chicken. Pour into a shallow baking pan, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
