Chicken Noodle Casserole.

This is another recipe from my mother-in-law that has become a favourite in our home.  It is pure comfort food, because it is found form most people's pantry and is perfect for heating you up, like soup, on these cold Autumn days.  

I didn't put exact amounts for each layer because every pan is a little different and you may adjust accordingly.  You can also 1/2 the amount for the noodle layer since your pan may not be deep enough.  Enjoy!

Chicken Noodle Casserole.

2 cm/1 inch cooked,  chopped finey chopped potatoes (no skin).

2 cm/1 inch cooked,  finely chopped celery and carrots

8 cups water (this is what my 2 soup mixes requires

2 envelopes Chicken noodle soup mix, (I use Lipton/Knorr brand)

2 Tablespoons Curry powder (or to taste)

½ cup butter or margarine

½ cup flour

½ cup milk

Diced chicken or turkey (about 1-2 cups)

1 cup grated cheddar cheese

Grease casserole of lasagna pan.

Add potato layer.

Add celery & carrot layer.

Bring water to Boil water, add soup mix, simmer for 5 minutes. (Or whatever your soup directions require.)

Add curry powder.

Mix butter, flour, milk in a bowl.

Add to soup, heat just until thickened.

Add diced chicken/turkey.

Spread soup-meat mix to the top of your casserole.

Grate cheese over the top.

Cook in oven for 25 minutes @ 325 degrees.

Freezes like a dream, no need to put in the oven first.

Defrost and cook in oven for 35 minutes or until heated through.

From frozen, leave in oven for up to an hour. (Best guess)

 Soup will turn thick when flour/butter/milk mix is added.

Finely diced potatoes.  Pure comfort food in our home.

Serve in a deeper dish or shallower lasagna pan.

Summer French fries.

 Summer is here, and meal planning is at it's very worst for me.  There  are just too many wonderful things to do when it's hot outside, including water, camping, sunning, etc.
BBQ is my default, since there is no way I want to turn on the oven.
On a night when the cupboards were getting bare, this seemed like a good idea.  It was surprisingly easy and of course, reminded me of the many chip wagons that can be found in my hometown of Ottawa.  All that is missing is some grilled sausage, ketchup or flavoured mayo, and some fresh salad.

 Really Easy...
 Cut up your desired amount of potaoes, skin and all, into wedges or strips (thinner cook quicker).
Toss them in olive oil or your choice of oil.
Salt & Pepper generously.
Cook over BBQ on a sheet such as this or foil.
Takes about 20-30 minutes, depending on the heat from your grill or the amount of fries you do!

Of course,  while cooking , I always seem to have ample entertainment. Eating outside is a given, but so is bathtime!

Italian-American Chicken, Sausage, and Potatoes.

Came across this recipe on TLC.com when looking for another recipe. I think I would make any of the recipes on this site!  This one-dish meal is straight forward, budget conscious, but delicious.  It was even better the next day, which makes me think that this would be a great "potluck" recipe,  make ahead, or big group recipe.  Thanks, Sauce Boss!

8-10 medium to small potatoes, peeled, cut into large chunks

3 sliced carrots if desired or any root vegetable.

1-2 medium Spanish onion or yellow onion, thinly sliced lengthwise

3   tablespoons olive oil, plus extra

1‑1/2   teaspoon kosher salt, plus extra

Fresh ground black pepper

4   plump cloves garlic, thinly sliced

1-2 teaspoons dried rosemary or a fresh rosemary to taste

1 tablespoon olive oil, salt and pepper

4-6 pieces of Chicken, bone in preferably

4-6 sausages (look out for "fillers" if doing gluten free)

1  (28-ounce) can diced tomatoes with italian seasonings

Frozen  or canned peas, if desired.

Preparations and cooking time: (about an hour and a half)

   1. In a roasting pan, spread out the cut potatoes, drizzle a little olive oil and season with salt and pepper. Roast for about 15 to 20 minutes at 350 degrees.

   2. Remove potatoes from the oven and add the onions and garlic. Sprinkle some salt, seasoning and pepper. (Original recipe calls to add a cup of stock here.  I don't think this is necessary.)

 3. Drizzle a little olive oil over each piece of chicken, followed by a sprinkle of salt and Italian seasoning or fresh or dried rosemary.

4. Lay the chicken over mixture, pushing potatoes around the chicken pieces and sausage, on top of the onions is okay.

   5. Bake for 30 minutes. 

6. After 30 minutes, spoon some of the pan juices over chicken pieces and push/turn the vegetables. Top with the tomatoes and peas and bake another 30 minutes.

   7. Remove chicken and sausage to platter, stir vegetables to coat well in juices, spoon over and around chicken pieces to serve.

Notes: Seriously better if made in advance or served the next day.  The flavors work together so fantastic. 

We cut up the chicken and sausage to make it more stew-like for storing and eating on-the go.

Freezing: Would freeze beautifully, you can leave the potatoes slightly undercooked so they won't become mush.

Watch: http://tlc.discovery.com/videos/sauce-boss-chicken-with-potatoes-and-sausage.html

Recipes: http://recipes.howstuffworks.com/menus/kitchen-boss-recipes.htm

Scalloped Potatoes.

This creamy potato dish is so delicious. You can prepare it in the morning, than put it in the oven later--just be sure the sauce covers the potatoes so they won't turn brown.

Great with a ham, and steamed broccoli.          

about  6 servings

INGREDIENTS:

10 large potatoes, peeled and thinly sliced

3/4 cup chopped onion

3 tablespoons butter or margarine

1 tablespoon minced garlic

1/4 cup all-purpose flour (or cornstarch if you want it gluten free)

1 3/4 cups chicken broth or milk

2 tablespoons mayonnaise

3/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons parmesan cheese

(Optional add ins: chunks of ham, bacon bits, 1 teaspoon thyme, or chopped green onion,)

1/4 cup cheddar, shredded for on top

Paprika

DIRECTIONS:

1.     In a greased 2-1/2-qt. baking dish, layer potatoes and onion.

2.     In a saucepan, melt the butter; stir in flour until smooth.

3.     Gradually add broth, garlic, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly.

4.      Pour over potatoes. Sprinkle with cheese and paprika for colour.

5.     Cover and bake at 325 degrees for 2 hours or until tender.

Freezer: I have been told you can freeze this assembled and unbaked.  Thaw before baking.

Shepherd's Pie.

A base of ground beef,onions,  any veggie, tomato sauce or crushed tomatoes.
It's a classic for a reason...It's soooo good.





Boiled potatoes, whipped into
creamy goodness, go on top of
Shepherd's pie, or "Paté Chinois" as it is called here in Quebec.
Try using sweet potatoes for something a little different or "instant" if you are really short on time.



















1/4 cup olive oil
2 medium onions, chopped
4 cloved garlic, minced

2 red peppers, diced
2 medium carrots, chopped
4 cups sliced fresh mushrooms

3 lb (1.5 kg) lean ground beef or ground turkey
350 g package green peas or 1/2 cup corn
2 cups canned crushed tomatoes or spaghetti sauce

1 tsp salt + 1/4 tsp pepper
about 8 potatoes or sweet potatoes, peeled and cut into chunks
1/4 cup butter (or margarine)
1 cup milk (or unsweetened soy milk)
paprika

Directions:
Boil or steam you potatoes until tender. Drain. Return to pot and mash with butter, milk.
Heat the oil in a large skillet over medium heat.  Add the onion  and garlic and cook until softened.
Add the vegetables, and cook for about 8 minutes, and cook until the carrots are softened.
Remove from the skillet and set aside.
Cook the meat, breaking up clumps, until no longer pink.
Add the peas and tomatoes, season with salt & pepper, and then add all cooked vegetables back in. Mix.
Transfer everything in the pan to two 9X11 (23X28 cm) foil pans.

Spread the potatoes over bottom layer of pan while still hot.
Sprinkle with paprika.

Freezing directions: Cool, cover, and freeze.
To serve from frozen: Defrost completely in the refrigerator.  Remove foil and bake at 350 degrees for 40-50 minutes, on rimmed baking sheet, until the top is golden and meat is bubbling.

Makes 2 pans, about 4 servings each.


Thanks, D!  Great recipe! :)

Twice Baked Potatoes.

Frozen on a baking sheet, these spuds are ready to go directly
 into the oven when you are ready for them!

Ingredients:

Potatoes

Butter

Milk or Cream

Salt

Pepper

Cheddar cheese

Bacon, cooked and crumbled or cut up into very small pieces

Onion soup mix

Green onion

(The amounts you used of each of these ingredients depend on the number of potatoes)

Instructions:

1. Preheat oven to 350 degrees.

2. Wash potatoes.

3. Bake until soft inside, about 45 minutes-1 hour+ depending on the number of potatoes.

4. Cut the potatoes in half lengthwise. Scoop out the middles carefully, within ¼ inch of the skin. Put potato pulp in a bowl.

5. Mix in desired ingredients with the potato pulp. I used butter, milk, salt, pepper, onion soup mix, cheddar cheese, turkey bacon and green onion. You may also use sour cream, cream cheese, chives or anything else you might use to top a potato. Mash all ingredients together, like mashed potatoes. I mixed in the butter and milk first and made mashed potatoes. I just eye-balled the amounts until I reached the consistency I wanted. Then I mixed in the other ingredients in amounts I thought looked good.

6. Scoop spoonfuls of the mashed potato mixture back into the potato shells.

7. Place on a baking tray and put in the freezer, until they are frozen solid. (flash freeze)

8. Take them off the baking tray and put them in a freezer bag. They won’t stick together because they were flash frozen

9. To bake, place frozen potatoes on a greased baking sheet. Bake for approximately 40-50 minutes at 350 degrees or until heated through. For defrosted potatoes, bake approximately 25 minutes.

  

Adapted from food.com

These look amazing!  Thanks, LB!