Main Dishes Archives

Category: Main Dishes

29
Apr
2015

Pork Chops With Mushroom And Onion Gravy

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Pork chops with mushroom and onion gravy is a quick and easy meal for on-the-go families. Recipe makes 4 servings and tastes GREAT!

A few weeks ago, I made these delicious Pork Chops With Mushroom And Onion Gravy for our dinner. I had some pork chops thawed out, that I wanted to use for our meal.

After thinking about HOW I wanted to cook them, I decided spontaneously to make a delicious gravy to cook with them for flavor, AND could be served on top of them.

I used a mushroom and onion gravy from a Salisbury Steak recipe I had posted previously, to cook with the pork chops. That was a very good decision!

These pork chops were easy to prepare AND incredibly delicious with the mushroom and onion gravy! We love them, and I’m confident you will too! Here’s how to make them.

Pan-Sear The Pork Chops Then Sauté The Onions

Sear bone-in pork chops in olive oil in a large skillet, over medium/high heat, until lightly browned on both sides. This usually will take about 3-4 minutes per side.

NOTE: You are not going to cook them all the way through at this point, but get them nice and browned on both sides.

OPTIONAL: If desired, you can lightly season the pork chops (before cooking) with seasoning salt (optional, but good).

Once the pork chops are nicely browned on both sides, transfer them out of the skillet and keep them warm while you make the gravy.

Drain off remaining grease left in the skillet (but do not wipe the pan clean!). Add thinly sliced onions and sauté them in the same skillet until tender.

Make The Mushroom And Onion Gravy

Now add the rest of the gravy ingredients to the tender onions, and cook, stirring often until the gravy thickens. These gravy ingredients are beef broth, sliced mushrooms, Worcestershire sauce, ketchup and corn starch. Add salt and pepper, to suit your taste.

Place the previously browned pork chops back into the gravy in the skillet, and spoon mushroom and onion gravy over the top. Continue cooking until the pork chops are fully cooked through.

This usually will take about 10-12 minutes to fully cook the pork chops through, but if the chops you are using are quite thick, it may take a couple minutes longer.

Serve The Pork Chops With Mushroom And Onion Gravy

Serve the hot pork chops with the gravy and lots of mushrooms and onions spooned over the top of each one.

That’s it… I told you it was easy! And trust me when I tell you that these pork chops are wonderfully delicious. They are even better when accompanied by a serving of mashed potatoes, topped with a bit of the gravy. Yum, yum, yum.

Sure hope you’ll give this recipe for pork chops with mushroom and onion gravy a try! Thanks for stopping by, and please come back again soon for more family-friendly recipes!

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes using pork chops, including:

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Original gravy recipe is from: http://tastykitchen.com/recipes/main-courses/salisbury-steak-4/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pork Chops With Mushroom And Onion Gravy

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Pork chops with mushroom and onion gravy is a quick and easy meal for on-the-go families. Recipe makes 4 servings and tastes GREAT!

Category: Entree

Cuisine: American

Keyword: pork chops

Servings: 4 servings

Calories Per Serving: 370 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 bone-in pork chops can lightly season w/ seasoning salt (opt.)
1 Tablespoon olive oil
1 Tablespoon butter

For gravy:

1 whole brown onion , halved then thinly sliced
2 cups beef broth
1 small can sliced mushrooms
4 dashes Worcestershire sauce
1 Tablespoon ketchup
1 teaspoon corn starch , (mixed with a little bit of the beef broth to blend into a thin paste)
Salt and pepper , to taste

US Customary - Metric

Instructions

In large skillet, heat the olive oil and butter on medium high until very hot.
Add pork chops in single layer to skillet. They should sizzle. Cook chops 3-4 minutes, then turn and cook other side for 3-4 minutes. Pork chops should be nicely browned in color. Remove pork chops to wire rack. Drain grease, but do NOT wipe the pan clean.
Prepare gravy: Reduce heat to medium; add sliced onions to the skillet. Cook onions, stirring occasionally, for several minutes until golden brown and tender.
Mix cornstarch with a little bit of beef broth to make a paste. Add this, plus remaining beef stock, mushrooms, Worcestershire sauce, and ketchup to onions in skillet. Stir well, to combine. If desired, season to taste with salt and pepper. Cook on medium heat until sauce comes to a light boil and thickens (1-2 minutes).
Gently add pork chops back into skillet. Spoon gravy, onions and mushrooms over the meat; continue to cook on medium heat for 10-12 minutes, until pork chops are fully cooked/heated through. Continue to spoon gravy, onions, and mushrooms over pork chops while they cook.
When done, transfer pork chops to serving plates. Spoon some mushrooms, onions, and gravy over top of meat. Serve, and enjoy!

Recipe Notes

The bone-in chops I used were about an inch thick. If using thicker pork chops, add more cooking time, to ensure they are fully cooked.

Nutrition Facts

Pork Chops With Mushroom And Onion Gravy

Amount Per Serving (1 g)

Calories 370 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g44%

Cholesterol 124mg41%

Sodium 610mg27%

Potassium 698mg20%

Carbohydrates 4g1%

Sugar 2g2%

Protein 36g72%

Vitamin A 105IU2%

Vitamin C 2.1mg3%

Calcium 46mg5%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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27
Apr
2015

Crunchy Buttermilk Fried Chicken

categories: Chicken, Main Dishes

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Why pay for a bucket of chicken for dinner when it’s easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost? $Why pay for a bucket of chicken for dinner when it's easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost?$ Today I want to share with you the way I cook Crunchy Buttermilk Fried Chicken. It’s delicious! Really crispy/crunchy on the outside, and moist, tender, and flavorful on the inside!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Family Memories With Crunchy Buttermilk Fried Chicken

My Mom and Dad were raised in Texas, and both grew up eating fried chicken. As a result, I also grew up eating my Mom’s fried chicken. In fact, when we drove from Los Angeles to Texas each summer to visit my grandparents, my Mom ALWAYS made fried chicken before we left.

Our family of five didn’t have a lot of money to eat at restaurants back in those days. Mom lovingly packed her crunchy buttermilk fried chicken in an ice chest in the car so we could have it for dinner, along with cheese and crackers.

My husband’s parents were also from Texas, and he loves fried chicken, too. Guess you could say our mutual love of crunchy buttermilk fried chicken part of both of our family heritage!. I guess we both come by our love of Southern style buttermilk fried chicken honestly. I don’t make it too often, but when I do, it’s a delicious “old-school” treat.

How To Cook Buttermilk Fried Chicken

First, mix together a variety of spices with some all purpose flour in a bowl.

Pour cold buttermilk into a separate bowl. Now you should have a bowl of the flour/spice mixture, a bowl of buttermilk, and the chicken (skin on), ready to go.

Time To Batter the Chicken

Coat each piece of chicken on all sides with the flour mixture. I use my clean hands to do this. It will get a little messy, but I can live with that. You can also use tongs.

Next, completely coat each piece of chicken with buttermilk, letting the excess liquid drip back into the bowl.

Put each piece of chicken back into the flour and coat it completely, again. That’s right… this buttermilk fried chicken is double coated.

After the coating of flour/buttermilk/flour has been applied to each piece, I set the chicken on a platter to rest while I wash my flour-coated fingers, and heat up the pan of oil.

Time To Fry The Chicken!

It’s wonderful if you have a large skillet (or large Dutch oven) to cook the chicken in. I put about 3 inches of vegetable oil in the skillet (or pan), and heat it on high until it reaches 370 – 375 degrees. NOTE: It is very important to get the oil this hot to ensure a good crisp coating on the chicken. Be VERY careful… this oil is HOT!

Using tongs, carefully (and GENTLY) place each of the pieces of chicken into the hot oil. It will bubble, etc. The chicken should begin to brown on the bottom pretty quickly. After 4-5 minutes (once golden brown), turn the chicken carefully to the other side. I usually use a splatter screen on top of the skillet to help keep the “splatter” down to a minimum.

Continue to cook chicken, turning and browning for about 5 minutes. After chicken has cooked for about 10 minutes total (since adding the chicken), reduce the heat from high to medium/low and continue cooking an additional 10 minutes.

If you are using extra large pieces of chicken, adapt cooking time to ensure chicken is fully cooked. Chicken should be a wonderful brown color before removing. Place a wire rack on top of some paper towels. The paper towels will help absorb any oil that might drip off the hot chicken.

Hot And Delicious Crunchy Buttermilk Fried Chicken

When the crunchy buttermilk fried chicken is done cooking, carefully remove the pieces to wire rack to cool just a bit.

Serve the chicken with some good ol’ mashed potatoes and a veggie on the side, and you will have comfort food at it’s very best! Enjoy the crunch as you bite into this delicious Southern style crunchy buttermilk fried chicken!

It’s really not that hard at all to make good old Southern Style Crunchy Buttermilk Fried Chicken. Why pay someone else (KFC) to make it for you when you can make it yourself for a fraction of the cost?

Sure hope you will give it a try! This buttermilk fried chicken is DELICIOUS! Have a great day, and please come back soon.

Looking for More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of chicken recipes you’ll enjoy, including:

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0 from 0 votes

Crunchy Buttermilk Fried Chicken

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Why pay for a bucket of chicken for dinner when it's easy to make delicious, crunchy buttermilk fried chicken at home for a fraction of the cost?

Category: Entree

Cuisine: American

Keyword: buttermilk fried chicken

Servings: 5 pieces

Calories Per Serving: 499 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 Chicken thighs and legs total of 5 pieces (see note)
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1/4 teaspoon dried thyme
1/4 teaspoon seasoning salt
1 1/2 cups buttermilk
Vegetable oil (enough for about 3 inches in bottom of pan)

US Customary - Metric

Instructions

In a medium bowl, mix together the flour and spices.
Place the buttermilk in a separate medium bowl.
Dredge chicken pieces in flour to coat all sides.
Dredge chicken pieces in buttermilk to coat all sides.
Re-dredge chicken pieces in flour to coat all sides. Lay chicken pieces on platter to rest while oil is heating.
In a large skillet or large Dutch oven, pour enough vegetable oil to cover bottom with about 3 inches of oil. Turn heat to high, and heat until oil reaches 370 or 375 degrees F.
When oil temperature is at 370 degrees, carefully add chicken pieces to hot oil, using tongs. Let cook for 4-5 minutes (should start to turn golden brown on bottom), then carefully turn each piece of chicken over and cook for an additional 4-5 minutes.
After chicken has cooked for 10 minutes, reduce heat to medium/low and continue cooking (and turning) chicken for an additional 10 minutes. Chicken should be medium brown and cooked through when time is up. Remove chicken with tongs to a wire rack (which is on top of paper towels), to drain and cool down just a bit.
Serve chicken with side dishes of your choice, and enjoy the crunch!

Recipe Notes

If you are going to be cooking a large quantity of chicken, you will need to increase the amount of flour/spice mixture, and buttermilk slightly to adequately cover all the chicken.

Nutrition calculation is based on 5 chicken thighs (bone-in). Caloric count will be lower if using chicken legs and/or breasts. Oil that chicken is cooked in was not factored into caloric calculation (as almost all of oil is for cooking, and is not eaten)

Nutrition Facts

Crunchy Buttermilk Fried Chicken

Amount Per Serving (1 piece)

Calories 499 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 7g44%

Cholesterol 149mg50%

Sodium 652mg28%

Potassium 433mg12%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 3g3%

Protein 29g58%

Vitamin A 230IU5%

Calcium 100mg10%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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20
Apr
2015

Pasta, Ham and Gruyere Casserole

categories: Casseroles, Main Dishes, Pasta, Pork

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Pasta, Ham and Gruyere Casserole is a hearty, delicious & simple dish, with egg noodles, Gruyere cheese, peas, spices and ham baked in a creamy sauce.

Do you ever have those days when you get so busy with projects or other activities that when it gets to be dinner time, you realize you didn’t remember to plan anything or lay anything out from the freezer? Where you wish the dinner “fairies” would magically appear and fix dinner (and clean up) for you? Yep. I did that about a week ago. I racked my brain and ended up creating this this Pasta, Ham and Gruyere Cheese Casserole “on the fly” for a quick and easy dinner. Boy, was it good!

Before making this, I foraged to see what leftovers we had hanging around, and came up with this idea for a quick pasta based casserole, and guess what? It actually tasted great! Hooray for last minute throw-together dinners!!!!

Egg noodles and smokey flavored Gruyere cheese sauce is a great combo. Add to that some ham, a few peas, and a few more ingredients, and BAM! You’ve got yourself a quick casserole (like Mac n’ Cheese on steroids) that tastes so good! So I thought I would share this easy recipe on the ol’ blog today. Here’s how to make this simple dish:

Cook The Pasta First

First things first. Cook the egg noodles in boiling water per the package instructions until done. Once they are fully cooked, drain them well. Easy, right? While the noodles are cooking, you can make the cheese sauce.

Make The Creamy Cheese Sauce

While the noodles are cooking you can make the cheese sauce. In a large saucepan melt the butter, and then add the flour, garlic powder and onion powder. Whisk these ingredients together, and cook for about a minute on low heat.

Add the Gruyere cheese and milk to the pan. Cook the sauce on low heat, stirring often, until cheese has melted, and the mixture thickens. Once the sauce has thickened, pour in the whipping cream, stir to fully blend, and then season with salt and pepper, to taste.

Add Ham, Frozen Peas and Noodles To Sauce

Once you have the sauce seasoned to taste with the salt and pepper, add the pieces of ham. “Leftover” Ham. Hooray for leftovers!

After adding the ham, toss in the frozen peas. Yep. Just throw them in frozen. There’s no need to thaw them at all! They will thaw quickly in the hot cheese sauce.

Now add the cooked and drained egg noodles, and stir gently, to combine and fully coat the noodles with the cheese sauce.

Time To Bake The Pasta, Ham and Gruyere Casserole

Spray an 8×8 baking dish with non-stick spray and pour the combined pasta and sauce into the dish. Grate additional Gruyere cheese onto the top of the casserole. Sprinkle with the bread crumbs, cover the dish with aluminum foil, and place the pasta, ham and Gruyere casserole into a preheated 350°F oven.

Bake the pasta, ham and Gruyere casserole for 30 minutes. When done, it should be bubbly around the edges, and golden brown on top. Remove the dish from the oven and carefully remove foil. When it comes out of the oven 30 minutes later, it should look like this:

Time To Eat!

I recommend letting the casserole cool for just a minute or two, to make it easier to dish up, then dish it up! The pasta tastes fantastic (I credit the smokey taste of that Gruyere Cheese!). We enjoyed it this time with some of the green beans I canned last summer (from our garden).

The leftover casserole for lunch the next day was wonderful, as well. Store the casserole covered in the refrigerator for up to 2-3 days. This recipe makes 4 servings, but could very easily be doubled.

Hope you will give pasta, ham and Gruyere casserole a try. It’s EASY and DELICIOUS! Have a great day.

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Recipe Source: My brain, while hungry!

5 from 1 vote

Pasta, Ham and Gruyere Casserole

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Pasta, Ham and Gruyere Casserole is a hearty, delicious & simple dish, with egg noodles, Gruyere cheese, peas, spices and ham baked in a creamy sauce.

Category: Entree

Cuisine: American

Keyword: pasta, ham and gruyere casserole

Servings: 4 servings

Calories Per Serving: 420 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups egg noodles (or any pasta you prefer)
2 Tablespoons butter
2 Tablespoons all purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 cup milk
1 cup cup grated Gruyere cheese
1/3 cup whipping cream
salt and pepper (to taste)
1 cup chopped ham
1/3 cup peas (frozen are fine)
Additional 1/4 cup grated Gruyere cheese (for garnish)
2 Tablespoons bread crumbs (for garnish)
Non-stick spray (for baking dish)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Spray an 8"x8" baking dish with non-stick spray. Set aside.
Cook pasta according to pkg. instructions. Drain. Set aside.
While pasta is cooking, prepare cheese sauce. Melt butter in large pan (or skillet). Whisk in flour, garlic powder and onion powder. Cook for about a minute. Add milk. Stir until fully combined and sauce has thickened. Add a cup of grated cheese. Stir to combine. Cook on low until cheese has fully melted. Add whipping cream. Stir to fully combine. Continue cooking on LOW, but do not let mixture come to a boil. Season to taste with salt and pepper.
Add ham pieces. Add peas. Stir gently to combine. Add cooked and drained pasta. Stir gently until pasta is coated with sauce. Pour pasta and sauce into prepared 8x8 baking dish. Cover the top of casserole with additional grated cheese, then sprinkle with bread crumbs.
Cover baking dish with aluminum foil. Cut a tiny hole in top of foil to vent, then bake casserole in 350 degree oven for 30 minutes. When done, and cheese is bubbly, remove to a wire rack for a minute or two to slightly cool, then serve. Enjoy!

Nutrition Facts

Pasta, Ham and Gruyere Casserole

Amount Per Serving (1 g)

Calories 420 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 15g94%

Cholesterol 112mg37%

Sodium 594mg26%

Potassium 167mg5%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 3g3%

Protein 20g40%

Vitamin A 920IU18%

Vitamin C 4.9mg6%

Calcium 400mg40%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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08
Apr
2015

Egg, Cheese & Veggie Breakfast Casserole

categories: Breakfast, Casseroles

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My husband and I hosted Easter brunch at our home this year. One of the dishes I made was this Egg, Cheese & Veggie Breakfast Casserole. I wanted a “meatless” egg dish that our son and his girlfriend, who are vegetarians, could enjoy with the rest of us.So… in addition to our Easter ham, roasted potatoes, fresh asparagus, fruit platter, scones and deviled eggs, I made this breakfast casserole. It tasted fantastic… which was a GOOD thing, since I tweaked my own recipe for Ham n’ Cheese Breakfast Soufflé!

I substituted green chiles, broccoli, asparagus, green onions, and red pepper for the meat in the original recipe (and added pepper jack cheese).

The casserole needs to be prepared and refrigerated the night before you bake it, so the bread soaks up a lot of the egg mixture. Other than a little planning ahead, the rest of the casserole is a breeze to throw together… and it was wonderful to have it all assembled on Easter and ONLY have to put it in the oven. Here’s what I did:

I cut the crust off some french bread (any white bread will do), then cut it into cubes and placed it in a baking pan that had been sprayed with non-stick spray.

I then spread green chiles over the bread cubes, followed by lightly steamed pieces of broccoli, asparagus, followed by green onions, and red peppers.

The next thing I did was add a layer of grated pepper jack cheese.

Next was a layer of cheddar cheese.

I whisked together eggs, milk, half n’ half, salt and spices in a medium sized bowl.

I poured the egg mixture evenly over the casserole.

Casserole was covered with plastic wrap and refrigerated over night. The next day I brought the casserole out of the refrigerator about half an hour before baking (to take the chill off). I baked the casserole for one hour, then removed it to a wire rack to cool down just a bit before cutting into 12 pieces and serving.

It really was delicious! The leftovers are easily reheated in the microwave and stay quite yummy! Hope you will give this egg, cheese & veggie casserole a try!

Hope you enjoy this delicious breakfast casserole! Have a great day.

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0 from 0 votes

Egg, Cheese & Veggie Breakfast Casserole

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

A delicious (and meatless) breakfast casserole filled with eggs, cheddar & pepper jack cheese, broccoli, asparagus, scallions, and red peppers.

Category: Breakfast, Casserole

Cuisine: American

Keyword: veggie breakfast casserole

Servings: 12 servings

Calories Per Serving: 226 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 slices white bread , crusts removed
1 can (4 ounces) chopped green chiles, drained
1 cup grated cheddar cheese
1 cup grated pepper jack cheese
1 cup chopped broccoli (chopped and lightly steamed)
1 cup fresh asparagus (cut into 1 " pieces, and lightly steamed)
2 green onion stalks (white and green sections), sliced
1/4 cup chopped red pepper
6 eggs , slightly beaten
2 cups milk
1 cup half n' half
1 teaspoon salt
3/4 teaspoon dry mustard powder
2 Tablespoons dried parsley flakes

US Customary - Metric

Instructions

Spray a 9x13 pan with non-stick spray.
Remove the crusts from the bread and discard. Cut remaining bread into cubes. Spread bread cubes in prepared baking dish. Add the following ingredients in layers, distributing evenly across the pan:
Add diced green chiles.
Add lightly steamed and chopped broccoli and asparagus. Next, add sliced green onions, and chopped red peppers.
Add grated pepper jack cheese
Add grated cheddar cheese.
In a medium bowl, whisk together the eggs, milk, half n' half, salt, mustard powder, and dried parsley until fully combined. Pour this mixture evenly over the top of the casserole. Cover pan with plastic wrap; refrigerate overnight.
On the day you are going to bake it, remove pan from refrigerator and let it sit for about 30-40 minutes, to take the chill off the pan. While it sits, preheat oven to 350 degrees.
When ready, remove plastic wrap from casserole; place casserole in oven.
Bake for 1 hour at 350 degrees (or until the eggs are "set" in the middle of pan).**If you forget, and end up taking the dish straight from refrigerator to oven, remember to add another 25-30 minutes of baking time!
When casserole is done baking, remove pan to wire rack. Let it cool for about 10 minutes, then cut into serving pieces. This dish is at it's very best when it has had a chance to cool down just a bit. Enjoy!

Recipe Notes

The prep time does not include the overnight refrigeration required for this dish...FYI.

Nutrition Facts

Egg, Cheese & Veggie Breakfast Casserole

Amount Per Serving (1 g)

Calories 226 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 111mg37%

Sodium 541mg24%

Potassium 314mg9%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 5g6%

Protein 12g24%

Vitamin A 820IU16%

Vitamin C 14.4mg17%

Calcium 287mg29%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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02
Apr
2015

Quinoa Enchilada Casserole (Meatless!)

categories: Casseroles, Main Dishes, Meatless Meals, Mexican / Southwestern

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This meatless quinoa enchilada casserole, with black beans, corn, spices, enchilada sauce and cheese will be enjoyed by everyone, vegetarian or not!

I am always on the lookout for a meatless entree I can serve when we have our Vegetarian son and his girlfriend over for dinner! I found a recipe for a Quinoa Enchilada Casserole on Pinterest and decided to give it a “taste-test” before offering it up for a family get-together!

Our youngest son (the one who used to love huge steaks and hamburgers) became a vegetarian a few years ago. His girlfriend is also a vegetarian. That complicated things a bit, making dinners more challenging for our “family get-togethers”, so I’m glad I tried this recipe! I only “tweaked” the original recipe just a little bit!

The quinoa enchilada casserole was delicious, and really easy to prepare! If you like a good enchilada, or enjoy a meatless meal occasionally like we do (one with loads of flavor), you will like this recipe… meat eater or not!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Quinoa Enchilada Casserole

Prepare the quinoa according to package directions. When done, place quinoa in large bowl. Add the green chiles, corn, black beans, cilantro, green onion, cumin, garlic powder, and chili powder.

Add the enchilada sauce, salt and pepper to the quinoa. Stir well, to fully blend all the ingredients.

Add a half cup of cheddar cheese and a half cup of pepper jack cheese, and stir until fully combined.

Bake The Quinoa Enchilada Casserole

Pour the mixture into a lightly greased (or sprayed) 8×8 inch baking dish. Spread the casserole mixture evenly in the dish. Sprinkle the remaining jack and cheddar cheeses on top. Bake the quinoa enchilada casserole for 20-25 minutes at 375 degrees, or until the cheese is bubbly and fully melted. Remove the casserole to a wire rack.

To Serve The Quinoa Enchilada Casserole

Garnish the top of the casserole with chopped tomato and cilantro. The tomatoes and cilantro not only add a pop of color, they add wonderful flavor to this quinoa enchilada casserole, too! Serve, and enjoy!

A Note About SERVING This Casserole

When served piping HOT, fresh from the oven, the texture of the quinoa casserole makes it necessary that it be scooped out with a spoon, rather than cut into pieces with a knife.

I refrigerated the leftovers and the next day was able to cut it into pieces (while chilled) and get this photo so you can see accurately what it looks like on the inside. Once cut, I microwaved the quinoa enchilada casserole to reheat it… and it tasted fantastic!

Hope you will consider trying this recipe for quinoa enchilada casserole. It is packed with flavor (even without meat!) and tastes great! Have a great day, and come back soon.

Looking For More QUINOA Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. A few favorite recipes using quinoa include:

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Original Recipe (slightly adapted) from: http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/

0 from 0 votes

Quinoa Enchilada Casserole (Meatless!)

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

This meatless quinoa enchilada casserole, with black beans, corn, spices, enchilada sauce and cheese will be enjoyed by everyone, vegetarian or not!

Category: Meatless Entree

Cuisine: Mexican

Keyword: quinoa enchilada casserole

Servings: 6 servings

Calories Per Serving: 290 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Casserole:

1 cup quinoa (uncooked)
1 10 ounce can (10 ounces) enchilada sauce
1 4.5 ounce can (4.5 ounce) chopped green chiles (drained)
3/4 cup corn kernels (frozen or canned...doesn't matter)
3/4 cup canned black beans (drained, rinsed)
2 Tablespoons chopped fresh cilantro
1 green onion stalk (green/white parts, sliced)
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Pinch Salt and pepper (to taste)
1 cup grated cheddar cheese (divided)
1 cup pepper jack cheese (divided)

For Garnish:

1 Roma tomato , (diced)
2 Tablespoons chopped fresh cilantro

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Spray an 8x8 inch baking pan with non-stick spray.
Cook quinoa in 2 cups of water (per package directions).
In a large mixing bowl, place the cooked quinoa, green chiles, corn, black beans, cilantro, green onion, cumin, chili powder, garlic powder and cayenne pepper.
Add enchilada sauce, and salt and pepper to taste. Stir to combine.
Add 3/4 cup of cheddar cheese and 3/4 cup of pepper jack cheese. Mix well to combine.
Pour quinoa mixture into prepared baking dish. Spread evenly in dish. Top the casserole with the rest of the cheddar and pepper jack cheeses.
Bake casserole (uncovered) in a 375 degree oven for about 20-25 minutes. Cheese should be melted and very bubbly around edges of pan.
Remove baking dish to a wire rack. Let it cool for a couple minutes. Garnish the top of casserole with diced tomatoes and chopped cilantro. Spoon the casserole out onto serving plates. Serve, and enjoy!

Recipe Notes

Another option: Original recipe used chopped ripe avocados as a garnish (instead of cilantro).

Nutrition Facts

Quinoa Enchilada Casserole (Meatless!)

Amount Per Serving (1 g)

Calories 290 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 36mg12%

Sodium 346mg15%

Potassium 312mg9%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 1g1%

Protein 15g30%

Vitamin A 550IU11%

Vitamin C 2.7mg3%

Calcium 297mg30%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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23
Mar
2015

Chili, Lime & Cumin Cod

categories: Main Dishes, Mexican / Southwestern, Seafood

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Southwest-inspired Chili Lime Cumin Cod is baked, seasoned fish, topped with a lime, cumin & butter sauce, and is ready in less than 15 minutes!

About a month ago I found a recipe on Pinterest for Chili, Lime Cumin Cod. The flavor combination sounded interesting to me (a bit Southwestern), AND I had a few pieces of cod hanging out in the back of my freezer. So… I decided to give this easy sounding seafood recipe a try.

The entire recipe took less than 15 minutes to prepare, so I would consider this a truly easy, quick, and flavorful seafood entree! I think the quick, flavorful lime cumin butter sauce would also taste great on grilled halibut, swordfish, tilapia or mahi-mahi, as well.

The recipe is so simple, I really don’t think it’s possible to mess this one up! Chili Lime Cumin Cod for the win! This quick and simple, healthy seafood dish is perfect for busy nights where you just want something “good for you”, to eat!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chili Lime Cumin Cod

Preheat your oven to 450 degrees. Spray an oven-safe baking pan with non-stick spray (or coat pan with oil).

In a small bowl, combine the chili powder, oregano and salt, until fully blended. This is your spice mixture for the fish. Sprinkle spices on top of each of the pieces of cod. Press the spices slightly into the fish to adhere them to the surface of the fish.

Place the pieces of seasoned cod into the prepared baking pan. Bake at 450 degrees for about 10 minutes, or until fish is done and opaque in color.

Make The Sauce To Top Baked Chili Lime Cumin Cod

While the fish is baking, make the sauce to top the cooked fish. Melt the butter in a small skillet.

Add cumin powder and the juice of one lime to the melted butter in skillet.

Give the sauce a good stir to combine ingredients. Cook the sauce for one more minute, then remove the skillet from the heat.

Serve The Baked Chili Lime Cumin Cod

Once the fish is done, remove the pan from the oven. Transfer the pieces of baked chili lime cumin cod fish onto individual serving plates. Drizzle each piece of fish with the warm butter lime and cumin sauce.

Serve the chili lime cumin cod while it is hot, and enjoy! THAT’S IT! I served the fish with steamed broccoli and some rice on the side. The fish flaked very easily, and the simple butter lime sauce was the perfect finishing touch for the seasoned cod!

I really hope you enjoy this incredibly SIMPLE seafood dish! We really enjoyed the chili lime cumin cod, and trust you will, too! Have a GREAT day!

Looking For More COD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite seafood recipes featuring cod include:

Interested In More Recipes?

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Recipe Source: http://cocinandoconalena.blogspot.com/2010/12/chili-lime-cumin-cod.html

0 from 0 votes

Chili Lime Cumin Cod

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Southwest-inspired Chili Lime Cumin Cod is baked, seasoned fish, topped with a lime, cumin & butter sauce, and is ready in less than 15 minutes!

Category: Entree-Seafood

Cuisine: Southwestern

Keyword: chili lime cumin cod

Servings: 4 servings

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds cod fillets (4 pieces)
1 teaspoon chili powder
1/2 teaspoon dried oregano (may substitute dried parsley or dried cilantro-I put a bit of each on the fish)
1/2 teaspoon salt
2 Tablespoons butter
1/4 teaspoon cumin
1 lime , juiced

US Customary - Metric

Instructions

Preheat your oven to 450 degrees. Spray an oven-safe baking pan with non-stick spray (or coat pan with oil).
In a small bowl, combine the chili powder, oregano, and salt. Mix to combine. Sprinkle spices on top of the pieces of cod. Press spices slightly into the fish to adhere. Place the seasoned cod into prepared baking pan.
Bake at 450 degrees for about 10 minutes, or until fish is done and opaque in color.
While the fish is baking, make the sauce to top the cooked fish. Melt the butter in a small skillet. Add cumin and the juice of one lime. Stir to combine; cook for an additional minute. Remove from heat.
When pieces of cod are finished cooking, remove pieces to individual serving plates. Drizzle the Lime/Cumin/Butter sauce over the top of the pieces of fish. Serve... and enjoy!

Recipe Notes

I think the sauce for this recipe would also taste great on grilled halibut, swordfish, mahi-mahi, or tilapia.

Nutrition Facts

Chili Lime Cumin Cod

Amount Per Serving (1 piece)

Calories 197 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 88mg29%

Sodium 441mg19%

Potassium 728mg21%

Carbohydrates 2g1%

Protein 30g60%

Vitamin A 390IU8%

Vitamin C 6.6mg8%

Calcium 37mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Mar
2015

Homemade Italian Dressing

categories: Italian, Sauces and Dressings

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Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.
I found this recipe for homemade Italian dressing years and years ago (can’t remember where), and wrote it down on a 3×5 card. The only writing on the index card other than the recipe is my description: “GOOD!” Super simple to make, and FULL of flavor, this Homemade Italian Dressing recipe is my “go to” when I want to make a quick “from scratch” salad dressing.

Seriously… from start to finish, this tasty homemade Italian dressing takes less than 5 minutes to make! As an added bonus… there are no weird “shelf-stabilizing” ingredients in it (with names I can’t pronounce) to be found. Most ingredients are basic ingredients and spices I always have in my home. Can’t beat that! Here’s how you make this lickety-split!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Homemade Italian Dressing

To make this homemade Italian dressing, measure the oil, lemon juice and white vinegar into a bowl. Add the rest of the dry ingredients (salt, sugar, dry mustard, onion powder, paprika, oregano, thyme), and 2 minced garlic cloves.

Whisk these ingredients together until the sugar and salt have dissolved and the mixture is fully blended.

Why Is This Homemade Italian Dressing Red In Color?

Once blended, the homemade Italian dressing will look like this photo below. The red color does NOT come from ketchup, but from the addition of the paprika!

Pour the salad dressing into a bottle or jar that can be sealed. I usually pour it through a funnel for less spills.

For BEST Homemade Italian Dressing Flavor

Put a lid on the bottle and refrigerate for at least 2 hours. This helps the flavors to become fully incorporated. Once you’re ready to dress your salad, be sure to shake the homemade Italian dressing well, before serving.

That’s IT!!! I think it took longer to write this blog post than it did to make this delicious homemade Italian dressing. Hope you’ll give it a try on your next mixed green salad. I think you will really like it! Have a great day.

Looking For More SALAD DRESSING Recipes?

You can find all of my salad dressing recipes in the Recipe Index, located at the top of the page. A few of our family favorites are:

Interested In More Recipes?

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Recipe Source: unknown

0 from 0 votes

Homemade Italian Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make an absolutely delicious homemade Italian dressing from scratch in about 5 minutes, to flavor your favorite mixed green salads.

Category: Salad Dressing

Cuisine: Italian

Keyword: Italian dressing

Servings: 24 (1½ cups total)

Calories Per Serving: 122 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup vegetable oil
1/4 cup fresh squeezed lemon juice
1/4 cup white vinegar
1 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon oregano
1/8 teaspoon thyme
2 garlic cloves , minced

US Customary - Metric

Instructions

Measure oil, lemon juice and vinegar into bowl. Add the rest of the ingredients. Whisk well to fully combine. Pour into a container that can be sealed well. Refrigerate salad dressing for at least 2 hours for BEST flavor.
Shake bottle well, before serving.
Serve, and enjoy!

Nutrition Facts

Homemade Italian Dressing

Amount Per Serving (1 Tablespoons)

Calories 122

% Daily Value*

Sodium 97mg4%

Potassium 2mg0%

Vitamin A 20IU0%

Vitamin C 1.1mg1%

Calcium 1mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Mar
2015

Butternut Squash Ravioli with Browned Butter Sage Sauce

categories: Italian, Main Dishes, Meatless Meals, Pasta, Vegetable Dishes

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Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

I found a recipe on Pinterest for Butternut Squash Ravioli, drizzled with a browned butter and sage sauce, topped with Parmesan cheese. It’s fun to make homemade ravioli, and this recipe sounded good. So… I made it… and we really enjoyed it!

The creaminess of the roasted butternut squash, combined with the flavor of Parmesan cheese and a touch of nutmeg is amazing! The browned butter sauce (with only TWO ingredients!) that covered the pasta is so easy to make.

I decided to make my own ravioli from scratch because we have the cutest little pasta machine I received as a birthday gift several years ago. Seriously- I think making homemade pasta is very therapeutic and fun!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

But What If I Don’t Have A Pasta Machine?

However, if you don’t have a pasta machine, you still can make this recipe with two other options: 1) make pasta dough and roll it out by hand with brute strength, or 2) buy a package of won ton wrappers and use those instead of pasta.

If you go the purchased won ton route, this recipe just got a lot simpler! If you like the adventure of making and rolling your own pasta dough for ravioli, then this is still a very simple recipe… honest!

Roast The Butternut Squash

You will need to roast the butternut squash first! Peel, de-seed, and then cut it into cubes. Bake (per instructions in printable recipe card below) the butternut squash.

Time To Make The Ravioli Dough

Making the ravioli dough is kinda fun, at least for me it is! This time I used an easy egg-less recipe I found in my pasta machine instruction book. Mix the ingredients in a stand mixer with a dough hook on it.

Remove the dough from the mixer once dough comes together enough to form a ball. Let the dough rest for about 15 minutes, covered with a slightly damp dish towel.

Pasta Machine Fun!

Slice off a piece of the dough, and run it through your pasta machine, adjusting settings (per manufacturer instructions) until you have long strips of dough. Keep running the dough through the machine until you have very long, thin strips of dough.

The dough for making butternut squash ravioli needs to be really thin. If rolling it out by hand, keep at it until the dough is very thin!

Time To Fill The Butternut Squash Ravioli

After the butternut squash finishes roasting, mash it up, then mix it (using an electric beater) with the Parmesan cheese and nutmeg in a bowl. Place small spoonfuls of mixture onto the pasta sheets, leaving space in between each spoonful.

Now gently pull the dough up and over the top of the butternut squash, from front to back, to touch the other side of the dough. Carefully cut into individual raviolis like this:

Crimp the edges with a fork all the way around, sealing the edges shut like this:

Now the ravioli should (hopefully) look like this:

Cook The Browned Butter Sage Sauce

Bring a large saucepan full of salted water to a full boil. Right before you cook the ravioli (remember FRESH ravioli only takes 2-3 minutes to cook), make the browned butter/sage sauce.

Melt the butter with fresh sage leaves in a large skillet. I grow my own sage at home, so all I had to do was go out to my front porch and get some of the leaves… easy-peasy!

After the butter and sage have cooked for about 3 minutes, the butter will begin to turn light brown. It will be a bit more brown than this…and will smell somewhat “nutty”. Once the butter sauce is light brown in color, remove the skillet from the heat.

The butternut squash ravioli cooks in about the same time it takes to make the sauce (about 3 minutes).

Time To Serve The Raviolis

Remove the raviolis with a slotted spoon to let them drain. Place them directly into the browned butter/sage sauce (sorry, no picture of that… was too busy trying to get them all in the skillet and covered with sauce!)

Spoon the sauce over the hot ravioli, then gently spoon them up and onto serving plates. Spoon additional sauce and sage leaves over the ravioli. Grate some fresh Parmesan cheese on the top, and serve!

Sure hope you try making these butternut squash ravioli. They are absolutely delicious!

Hope you enjoy this Italian-inspired pasta dish. It really tastes wonderful! Have a great day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful pasta recipes you might enjoy, including:

Interested In More Recipes?

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Recipe Source: http://jennysteffens.blogspot.com/2011/09/butternut-squash-ravioli-with-sage.html

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Butternut Squash Ravioli with Browned Butter Sage Sauce

Prep Time

45 mins

Cook Time

3 mins

Total Time

48 mins

Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

Category: Entree

Cuisine: Italian

Keyword: butternut squash ravioli

Servings: 4 servings

Calories Per Serving: 817 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Squash Filling:

1 pound butternut squash
olive oil
salt & pepper (to season)
1/4 cup Parmesan cheese
1/4 teaspoon nutmeg

For Browned Butter Sauce:

3/4 cube butter
10-12 sage leaves

For Pasta:

1 recipe homemade pasta dough OR 1 pkg won ton skins (*see notes)

My pasta dough was made from:

3 cups all purpose flour
1 cup warm water
2 Tablespoons olive oil

For Garnish:

Additional grated Parmesan cheese

US Customary - Metric

Instructions

Slice squash in half. Peel and de-seed. Cut the squash into cubes, place in bowl, and coat them fairly well with olive oil. Sprinkle the squash with salt and pepper. Place the squash cubes on a baking sheet and bake for 25 minutes at 425 degrees. The squash should be tender when done. Remove squash from oven; place into a medium bowl and mash the squash with a fork until well "mashed". Add the Parmesan cheese and nutmeg. Give it a taste. If necessary, add a bit more salt and pepper.
While the squash is baking, make the pasta, per manufacturer's instructions. Roll it out into long strips on a well-floured surface.
Place small spoonfuls of the squash filling in the middle of the long sheets of pasta dough, leaving space between each one. Gently pull the dough up and over the filling from front to back until the dough touches the other edge. Lightly press down the outer edges. Carefully cut each ravioli apart. Using a fork, carefully crimp the edges of the raviolis, to seal completely.
Bring a large saucepan of salted water to a boil, for the ravioli.
While the water is coming to a boil, make the butter sauce: In a medium skillet, melt the butter. Add the sage leaves. Cook this for for 3-4 minutes on medium-low, only until the butter begins to brown. Once the butter turns light brown, remove pan from the heat.
Cook the ravioli in boiling, salted water for 2-3 minutes. They will float to the top of the water when they are done cooking. Remove the raviolis from the hot water using a slotted spoon; place them into the browned butter sauce. Carefully spoon some of the sauce onto the raviolis, to cover.
Place raviolis onto individual serving plates. Drizzle with the browned butter sauce and the sage leaves. Finely grate Parmesan cheese on top; Serve... and enjoy!

Recipe Notes

If using won ton wrappers, place prepared squash/Parmesan mixture into center of won ton wrapper. Brush all the edges of the won ton with water, then press edges together to completely seal around filling. Follow rest of directions.

Nutrition Facts

Butternut Squash Ravioli with Browned Butter Sage Sauce

Amount Per Serving (1 serving)

Calories 817 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 14mg5%

Sodium 754mg33%

Potassium 591mg17%

Carbohydrates 150g50%

Fiber 6g25%

Sugar 2g2%

Protein 24g48%

Vitamin A 12135IU243%

Vitamin C 23.8mg29%

Calcium 199mg20%

Iron 9.1mg51%

* Percent Daily Values are based on a 2000 calorie diet.

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04
Mar
2015

Southwestern Cobb Salad with Chili-Rubbed Steak

categories: Beef, Main Dish Salads, Main Dishes, Mexican / Southwestern, Salads

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You’ll enjoy this Southwestern Cobb Salad, with chili-rubbed steak, Romaine lettuce, feta cheese, orange slices, jicama, tomatoes, avocado & a delicious salad dressing.
Last summer I found a Food Network cookbook in a used bookstore. The original price was listed as $29.95, but because it was used, I only paid $1.99 for it. SCORE! I’ve marked several recipes in it that I want to try… the first one that I’ve “officially” tried is this one for a delicious Southwestern Cobb Salad with Chili-Rubbed Steak. This Southwestern cobb salad has it all- meat, veggies, fruit, cheese, sweet, crunch, and spice. WOW! You’re gonna love it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Why I LOVE This Southwestern Cobb Salad!

I made this entree salad for our dinner a couple of nights ago. It was fantastic… as well as a gorgeous looking salad! The salad was fairly easy to prepare, and the tastes were amazing! From the homemade salad dressing with a touch of spice and orange burst of freshness, to the simple chili-rubbed steak, this salad is filled with fresh, wonderful flavors!

The flavors I just described are the supporting stars of this Southwestern cobb salad, which features Romaine lettuce, feta cheese, fresh orange slices, jicama, tomatoes and avocado. My husband and I both LOVED it, and he’s already asked me to prepare it again soon.

How To Make The Salad Dressing For Southwestern Cobb Salad

First thing I did was to make the salad dressing. Making the salad dressing is easy. I loved the addition of orange zest to it… the citrus zest helped make it very fresh tasting! Place the salad dressing ingredients into a small bowl. Easy enough so far, right?

Give the salad dressing ingredients a good whisking, and it’s done! Now all you will need to do is cover the bowl, and refrigerate the dressing until ready to use! EASY!

Make A Chili Spice Rub For The Steak

The next thing to do is make the chili spice rub mixture in another small bowl. It’s simply olive oil and chili powder that you can mix together using a fork.. Making this rub is quick and EASY.

Once fully mixed, put a little bit of the rub on the steaks. TIP: The chili rub mixture is fairly spicy, so use discretion how much you put on the steaks.

Rub the chili powder/oil mixture onto both sides of the steaks, before cooking.

How To Peel and Cut Orange Slices For Southwestern Cobb Salad

Once salad dressing, spice rub and steaks are ready, it’s time to chop the fresh veggies and fruit. Start with the orange. Cut the top and bottom peel off of an orange. Then cut down the sides of the orange, removing all peel and white “pith”.

You’ll be left with something that looks like this (below). Use a sharp knife and cut between each of the sections and remove the orange slices for the salad. Get the white membrane cut off the orange slices. It’s not too difficult.

Preparing Jicama For The Southwestern Cobb Salad

This strange looking thing is a jicama, also known as a Mexican turnip. It has the firm texture of a raw potato. Use a sharp knife and carefully cut the peel off. It will look like a potato once it has been peeled.

Cut the peeled jicama into 1 inch slices, then cut each slice into small cubes.

Assembling The Salad

The prep for the salad involves cubing the jicama, cutting the orange into gorgeous sections, chopping the tomatoes, and cutting a fresh avocado into cubes.

These ingredients for the Southwestern cobb salad were layered in rows, along with crumbled feta cheese, on top of the romaine lettuce. Make sure to leave a couple rows open to add the steak after it has been cooked! The platter with the lettuce and veggies was covered with plastic wrap and went into the refrigerator to keep cold, while I cooked the steak.

Cooking The Steak For Southwestern Cobb Salad

The steak was cooked per the original recipe instructions in the broiler of our oven. It was convenient and delicious, using this oven method. The next time I make this Southwestern Cobb Salad, I will throw the steaks on our Weber grill to achieve an even more smoky taste!

Here’s the what the steak looks like, right after coming out from the oven broiler. Let the meat rest for 5 minutes before cutting. It is important to let the meat rest. This will keep most of the good juices inside the meat, instead of all over the pan. More juice INSIDE the steak means more FLAVOR! Once meat has rested, cut into small cubes.

Remove the salad from refrigerator, and add the steak cubes, as shown. This Southwestern Cobb Salad with chili-rubbed steak sure is pretty to look at!

Roadmap For Assembling and Serving Southwestern Cobb Salad

Here’s the “roadmap” for the salad: Place chopped Romaine lettuce on bottom of serving platter (or individual plates). Arrange rows of prepped fruit and veggies for a colorful presentation.

The order I used for the rows, left to right, were Feta cheese, chopped tomatoes, orange slices, steak cubes, jicama cubes, avocado, and more steak cubes. After the salad is layered, the only thing left to do is pour the dressing on top of the Southwestern cobb salad, and toss gently to combine. That’s it!

This Southwestern Cobb Salad is an all in one dinner salad, and it is delicious! Hope you will give it a try. I confident you will LOVE it! Enjoy!

If you enjoy Main Course Salads, be sure to check out these recipes below. These and others can be found in the RECIPE INDEX, found in the menu toolbar at the top of each page.

Interested In More Recipes?

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Recipe Source: “Food Network Kitchens Cookbook”, published 2003, The Meredith Corporation, page 78.

0 from 0 votes

Southwestern Cobb Salad with Chili-Rubbed Steak

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

You'll enjoy this Southwestern Cobb Salad, with chili-rubbed steak, Romaine lettuce, feta cheese, orange slices, jicama, tomatoes, avocado & a delicious salad dressing.

Category: Entree/Salad

Cuisine: Southwestern

Keyword: Southwestern Cobb Salad

Servings: 4 servings

Calories Per Serving: 694 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the dressing:

2 cloves garlic cloves , minced
1/2 teaspoon salt
1/3 cup mayonaise
1/3 cup buttermilk
1 Tablespoon chipotle hot sauce (I used sauce from a can of adobo chiles)
3 Tablespoons fresh minced cilantro
1 stem scallion (use the white and green parts of the onion), thinly sliced
1 teaspoon finely grated orange zest

For the steak:

1.75 pounds tri-tip steak or other sirloin steak ( I used 2 steaks), for a total of about 1 3/4 pounds meat
1 Tablespoon olive oil
1.5 Tablespoons chili powder

For the salad:

5 cups head Romaine lettuce , torn or chopped
1 ripe avocado
2 ripe medium tomatoes , diced
1/2 cup crumbled feta cheese , or more (can also use Cotija cheese)
1 orange , peeled, cut into sections
1/2 medium jicama , peeled and cubed (about 1 1/2 cups)
Salt and freshly ground black pepper , to taste

US Customary - Metric

Instructions

Make the salad dressing: Smash the garlic cloves with the flat side of a butcher knife, then sprinkle with salt. Mix together to form a thick paste. Put the garlic "paste" into a msall bowl, then add the rest of the salad dressing ingredients (mayo, buttermilk, chipotle hot sauce, cilantro, scallion and orange zest). Whisk ingredients together until thoroughly combined. Cover and refrigerate.
Prepare the steak: Lightly salt and pepper the steak. In a small bowl, mix the chili powder and olive oil together until combined into a thick paste. Put this on the meat, and rub the spices into both sides of the meat. If you are grilling steak outside, put on grill and cook until medium. If you are going to be broiling the steak (as per recipe), here's what you need to do: Put a broiler rack and pan about 6 inches away from the broiler in your oven. Turn broiler on and let the pans PREHEAT for several minutes before putting the meat on the pan. When the broiler pan is really HOT, add the steak. (You should hear it sizzle as it hits the broiler pan). Cook for 7-8 minutes on each side for medium, turning once. When done, remove the steak to a cutting board. Let the meat rest for about 5 minutes, then cut into cubes.
To make the salad: Halve, seed, peel and cube the avocado. Peel and section the orange. Peel and cube the jicama. Chop the tomatoes. Put the chopped Romaine lettuce onto a large serving platter (or in a large salad bowl). Arrange the feta, chopped tomatoes, orange sections, steak, jicama and avocado in strips on top of the lettuce. Sprinkle with salt and pepper. Pour the salad dressing over the salad, and toss to combine. (if making individual serving plates, use 3 Tablespoons of dressing per salad).

Recipe Notes

NOTE: This recipe can be adapted to serve 6, by creating smaller portion sizes.

Nutrition Facts

Southwestern Cobb Salad with Chili-Rubbed Steak

Amount Per Serving (1 (1/4 of total))

Calories 694 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 13g81%

Cholesterol 157mg52%

Sodium 891mg39%

Potassium 1393mg40%

Carbohydrates 20g7%

Fiber 9g38%

Sugar 8g9%

Protein 47g94%

Vitamin A 6800IU136%

Vitamin C 46.6mg56%

Calcium 228mg23%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.

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28
Feb
2015

Mom’s Tuna Noodle Casserole

categories: Casseroles, Main Dishes, Seafood

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Nothing says “old school comfort food” like Mom’s Tuna Noodle Casserole! This classic dish has been around for years, is delicious, and easy on the budget!
If my Mom’s Tuna Noodle Casserole isn’t “Old School”, I don’t know what is! I’ve been sick for a few days, so “comfort food” and EASY were on the menu for one of our dinners. Mom made this for our family as I was growing up. That was back in the 60’s when we were footloose and fancy free kids, without a care in the world. You know- back in the day where we played outside for hours with our buddies, because we didn’t have computers or cell phones to stare at all day inside!

I think my Mom probably made this tuna noodle casserole for us because it was a very economical and tasty way to feed our family of 5, but it also tasted GOOD! Nothing fancy… just yummy food (and the leftovers taste great, also!)

When I made this the other night, my husband’s first words were “Wow… this brings back childhood memories. My Mom used to make tuna noodle casseroles, also!” I guess it must have been what Moms across America cooked back then. Here’s how to prepare this classic dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Mom’s Tuna Noodle Casserole

In a large bowl, combine the cream of mushroom soup, sour cream, milk, salt, pepper, garlic powder, and grated Parmesan cheese. Stir to combine.

Add frozen peas (yes… still frozen!), sliced mushrooms, tuna, and grated cheddar cheese. Fold these in gently to the other ingredients in the bowl..

This is what the tuna noodle casserole ingredients looks like once all ingredients except noodles are folded in. It’s not pretty, but that’s okay!

Cook the Egg Noodles

Cook the egg noodles for 7 minutes in a large pot of boiling water.

Drain the egg noodles well once done, then add the drained noodles to the rest of the ingredients. Stir to combine.

Pour ingredients into a 2 qt. baking dish that is coated with non-stick spray. Spread evenly in pan.

Crush some Ritz crackers in a baggie. I like to use a rolling pin to really break them down.

Bake Mom’s Tuna Noodle Casserole

Spread the crushed cracker crumbs evenly over the top of the casserole, then bake, uncovered at 350 degrees for 40 minutes.

This is how it looks when it comes out of the oven. Let the casserole sit on a wire rack and cool for a few minutes before cutting into serving pieces.

After casserole has “firmed” back up for a few minutes as it sits… slice with sharp knife into pieces, and use a spatula to place piece onto individual plates. Grab a fork, and enjoy this delicious, comfort food meal, just how good ol’ MOM used to make it!

This tuna noodle casserole is easy to prepare, feeds quite a few, is easy on the ol’ budget per serving, and it tastes great! Go figure! If you enjoy dishes that include tuna, you might also enjoy my recipes for Tuna Pasta Salad, “Old School” Tuna Cashew Casserole, or Quick and Easy Open-Faced Tuna Melts.

Hope you enjoy this simple blast from the past! Have a great day, and I hope you will come back again soon. Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a great day, and come back soon.

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Recipe Source: My Mom

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Mom's Tuna Noodle Casserole

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Nothing says "old school comfort food" like Mom's Tuna Noodle Casserole! This classic dish has been around for years, is delicious, and easy on the budget!

Category: Entree

Cuisine: American

Keyword: tuna noodle casserole

Servings: 8 servings

Calories Per Serving: 316 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 cups dry egg noodles (9 ounces)
1 can cream of mushroom soup
3/4 cup sour cream
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1 cup frozen peas (un-thawed)
1 can sliced mushrooms (7 ounces)
1 can albacore tuna , drained (6 ounces)
1 cup grated cheddar cheese
10-12 Ritz crackers (or Saltines, if you prefer)

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
In a large bowl, stir together the cream of mushroom soup, sour cream, milk, salt, pepper, garlic powder, and Parmesan cheese. Gently fold in the frozen peas, mushrooms, tuna, and cheddar cheese. Set aside.
Cook egg noodles, according to pkg. instructions (add to boiling water, cook for 7 minutes). When done cooking, drain the noodles, and gently stir them into the rest of the ingredients until thoroughly combined.
Spray a 2 quart baking dish with non-stick spray. Pour in the casserole ingredients; spread evenly. Finely crush Ritz crackers into small crumbs (put them in a baggie and use a rolling pin to crush them). Once crushed, sprinkle crumbs over the top of the casserole.
Bake (uncovered) at 350 degrees for 40 minutes. Remove pan to a wire rack. Let it cool for a few minutes before slicing (letting it cool a bit will let you make better cuts, and make it easier to dish up!) Serve, and enjoy!

Nutrition Facts

Mom's Tuna Noodle Casserole

Amount Per Serving (1 (1/8th of total))

Calories 316 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 64mg21%

Sodium 694mg30%

Potassium 312mg9%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 2g2%

Protein 18g36%

Vitamin A 420IU8%

Vitamin C 7.4mg9%

Calcium 210mg21%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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How To Make Mom’s Tuna Noodle Casserole

Cook the Egg Noodles

Bake Mom’s Tuna Noodle Casserole

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Instagram: jbatthegratefulgirlcooks