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“Happy Day” Cheesy Potato Casserole

“Happy Day” Cheesy Potato Casserole

Ok, let’s talk.  So these are basically my version of “Funeral Potatoes” so, why Happy Day Potatoes??.  I just CAN NOT call them funeral potatoes!   While I love the dish, and that may be a traditional name for this style of dish, it just does […]

Broccoli-Pepper Casserole with Mustard & Cheese Sauce

Broccoli-Pepper Casserole with Mustard & Cheese Sauce

This Broccoli-Pepper Casserole with Mustard & Cheese Sauce is a perfect twist for a traditional side dish.  Want to make it a main dish?  Add in some cooked, chopped chicken for a quick, light, easy meal. Print Broccoli-Pepper Casserole with Mustard-Cheese Sauce Ingredients For the base: […]

Roast Beef Sliders with Creamy Peppercorn Sauce

Roast Beef Sliders with Creamy Peppercorn Sauce

These Roast Beef Sliders with Creamy Peppercorn Sauce are a super-fast, weeknight friendly meal.  It is the perfect way to semi “fancy up” a fairly traditional sandwich.

Why sliders?  Kids.  End of story.  Yes, these can, and perhaps even should, be full sandwiches; however, I have discovered mealtime consumption of a sandwich titled slider nears 100%, while “sandwiches” are in the low 60% range.  So, sliders!

Ingredients

For the sauce:

  • 1 t olive oil
  • 1 shallot finely chopped
  • 1 t fresh rosemary minced
  • 2 t peppercorns lightly crushed
  • 2/3 c beef stock
  • 1 T Dijon mustard
  • ½-1 t corn starch
  • 1 T butter
  • 1/4 c sour cream

For the sandwiches:

  • Roast beef
  • Provolone or swiss cheese
  • Rye bread or slider buns

Instructions

To make the sauce:

  1. Heat oil in a small saucepan over medium. Add the shallot, rosemary and peppercorns and cook until shallot begins to soften, 2-3 minutes.
  2. Add the beef stock, Dijon and corn starch and butter. Bring to a boil then reduce heat and simmer until reduced by half. Remove from heat, and stir in the sour cream. Cover and let rest for 5 minutes.

To assemble:

  1. Lightly toast the bread or buns. Top with the cheese, roast beef and a generous drizzle of the peppercorn sauce. Enjoy!

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Vegetarian Philly Cheesesteak Phyllo Tart

Vegetarian Philly Cheesesteak Phyllo Tart

This Vegetarian Philly Cheesesteak Phyllo Tart has all the flavors of the classic sandwich in a lightened up, crispy-crusted tart.  The meal comes together, easily, in less than 30 minutes making it perfect for a weeknight! Print Vegetarian Philly Cheesesteak Phyllo Tart Ingredients Olive oil spray […]

Beefy Stuffed Shells

Beefy Stuffed Shells

These Beefy Stuffed Shells are a perfect dish for weeknights.  The hands on time is quite low, and the whole dish comes together easily.  And, as an extra bonus, the entire meal is freezer-friendly.  So make a big batch, enjoy some tonight and freeze the […]

Lasagna-Stuffed Stromboli

Lasagna-Stuffed Stromboli

This Lasagna-Stuffed Stromboli is one of those recipes that I almost hesitate to share.  It seems too simple and, maybe, even a bit odd.  But trust me on this one, this is a recipe that, without fail, ALL of my kids will eat with no fuss!

The buttery-garlic spread makes for a garlic bread style crust to encase the lasagna.  And really, any type of lasagna you prefer will work here (veggie, meat sauce, white sauce, etc).  Want a thinner roll?  Halve your crust, and follow the same format yielding 2 thinner rolls.  Give it a go and I’m betting you will like this one!

Ingredients

  • 1 lb pizza dough
  • 1 T olive oil
  • 1 T butter melted
  • 1/4 t garlic powder
  • 1 large square leftover lasagna
  • 2 T grated parmesan cheese optional

Instructions

  1. Heat oven to 425.
  2. Roll out the pizza dough. Combine the olive oil, garlic powder and the butter. Brush on top of the crust (you may not use it all).
  3. Chop the lasagna in small pieces and spread around the crust, leaving about a 1” border on the short ends and a 2” border on the long ends. Roll up, lengthwise, tucking the sides in and pressing edges to seal.
  4. Brush the outside with remaining butter mixture and top with parmesan cheese, if desired. Bake 14-16 minutes until cooked through and golden brown. Allow to cool for a few minutes before slicing and serving.

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Autumn Roast Vegetables with Rosemary-Orange Vinaigrette

Autumn Roast Vegetables with Rosemary-Orange Vinaigrette

These Autumn Roast Vegetables with Rosemary-Orange Vinaigrette are a perfect mix of all of the best elements of the season.  While the dish takes a bit of time to roast, the hands-on time is quite minimal, making it a perfect fit for a day around the […]

Easy Tatziki Dip

Easy Tatziki Dip

A very simple, easy dish today.  Tatziki dip.  This certainly isn’t a new concept, but I first tried this dish, recently, at a local restaurant.  I loved the idea of making it into a light, easy, lunch dish.  To that end, I made the dish […]

Spicy Country Style Chicken Gravy

Spicy Country Style Chicken Gravy

This Spicy Country Style Chicken Gravy comes together in minutes but tastes vastly better than anything you will find in a jar or packet.  Skip the bland, flour-y tastes of traditional gravy and try this flavor-filled gravy atop your biscuits, chicken-fried steaks, mashed potatoes, or whatever you prefer!

Spicy Country Style Chicken Gravy

Ingredients

  • 1 lb Italian-style chicken sausage casings remove
  • 1 onion finely chopped
  • 1 orange bell pepper finely chopped
  • 1/4 t red pepper flakes
  • 1/4 t garlic powder
  • 4 T butter
  • Salt and pepper to taste
  • 1/4 c flour
  • 1 t fresh chives minced
  • 1 t fresh thyme minced
  • 2 c milk divided
  • 1 chicken bouillon cube

Instructions

  1. Heat a skillet to medium. Add the sausage and cook for 3-4 minutes, breaking up. Add the onion, bell pepper, pepper flakes, and garlic powder and continue to cook until vegetables are softened.
  2. Add butter, salt and pepper and stir until butter is fully melted. Sprinkle the flour on top. Stir and mix until the flour completely disappears, scraping the bottom of the pan often, for about 5 minutes. Add the chives and thyme.
  3. Stir in the milk, a bit at a time. Add the bouillon cube and continue to cook, stirring, for 3-5 more minutes. The gravy will thicken as it cools. If it becomes too thick you can add a bit more milk.

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Turkey Apple Meatballs

Turkey Apple Meatballs

These Turkey Apple Meatballs are the perfect dish for Fall or Winter!  Try them atop some fresh egg noodles, in a pita, or on their own with some freshly baked apples for a delightful entry-to-cooler-weather dish! The whole meal comes together very easily and the […]