Main Courses

Main Courses

Charlie’s Missouri Kickin Chicken

Ingredients:

• 6 chicken breast halves, skinned and boned
• 6 Slices Monterey Jack cheese, ¼-inch thick
• ½ cup plus 2 Tbs butter or margarine
• 2 Tbs Dijon-style mustard
• 1 cup dry breads crumbs
• 1 cup freshly grated Parmesan cheese
• ¼ cup minced parsley
• ½ cup flour
• Salt & Pepper to taste

Instructions:

1. Cut a pocket in each chicken breast and insert a piece of Monterey Jack cheese.
2. In a small saucepan melt ½ cup butter.
3. Stir in mustard.
4. In a separate bowl combine breadcrumbs, Parmesan cheese and parsley.
5. Roll in the bread crumb mixture.
6. In a large skillet melt the remaining 2 tablespoons of butter and brown chicken lightly on all sides.
7. Place chicken in an ovenproof casserole.
8. Salt and pepper to taste.
9. Bake in a preheated 350-degree oven for 30 minutes. Serves 6

Angie’s Cleveland Stuffed Green Peppers

Ingredients:

• 6 green peppers
• salt to taste
• 1 pound ground beef
• 1/3 cup chopped onion
• salt and pepper to taste
• 1 (14.5 ounce) can whole peeled tomatoes,
• chopped
• 1 teaspoon Worcestershire sauce
• 1/2 cup uncooked rice
• 1/2 cup water
• 1 cup shredded Cheddar cheese
• 2 (10.75 ounce) cans condensed tomato soup
• water as needed

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers and remove the seeds. Cook peppers in boiling water for 5 minutes, drain. Sprinkle salt inside each pepper and set aside.
2. In a large skillet, sauté’ beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat and stir in the cheese.
3. Preheat the oven to 350 degrees. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
5. Enjoy!

Christina’s Florida Family Favorite Dutch Chicken Pot Pie

Ingredients:

• 1 whole chicken about 5 lbs.
• 1 bay leaf
• 4 medium carrots chopped
• 1 medium onion finely chopped
• 1-2 tablespoons fresh parsley or 1-2 teaspoons dried parsley

Pot Pie Dough:

• 2 cups flour + extra for rolling out
• 1 egg + 2 egg yolks
• 1/4 teaspoon salt
• 5-6 Tablespoons milk

1. Rinse and place the chicken in a Dutch oven. Cover with water. Add a bay leaf and 1 teaspoon parsley. Bring to a boil. Cover and reduce heat to low-medium. Simmer for about 1 hour or until thoroughly cooked.
2. Turn off the heat. Remove the chicken from broth. Allow chicken to cool. Meanwhile strain the broth. Once cool. Remove chicken from the bones. You’ll need about 4 cups. Reserve the rest for another use.
3. For Pot Pie Squares
4. In a food processor add flour, egg yolks and salt. With food processor on add 5 Tablespoons milk through the chute. If it’s too wet add a Tablespoon at a time of flour until dough easily forms a ball. On a floured surface flatten dough into a circle. With pastry roller using flour as necessary to keep from sticking, roll out to 1/8-inch thickness.
5. Using a pizza cutter cut into approximately 2-inch squares. Place squares on floured baking sheet. You can pile on top of each other just make sure there’s plenty of flour to prevent them from sticking to one another.

For Pot Pie

1. Heat chicken broth in a Dutch oven and add carrots and celery. Cook until softened, about 15-20 minutes. Turn up the heat bring to a boil. Drop dough squares one at a time into the pot stirring frequently.
2. Maintain very gentle boil. Cook the dough 4-6 minutes. Add the reserved chicken and chopped fresh parsley. Stir and season with salt and pepper. Serve warm.

Monica’s Virginia Muffin-Topped Chili

Ingredients:

• 1 lb. ground beef
• 2 chopped onions
• 1 tsp salt
• 1 can kidney beans
• 1/8 tsp red pepper
• 1/8 tsp paprika
• 1 large can tomatoes
• 1 small can tomato sauce
• 1 cup chopped green pepper
• 2-4 tsp chili powder

Topping Ingredients:

• 1 cup biscuit mix
• 2 Tbsp corn meal
• 1 egg
• 1/3 cup milk

Instructions:

Beth’s Kentucy Spinach Chicken Casserole With Cream Cheese and Mozzerella

Ingredients:

• 2 large boneless skinless chicken breasts, cut horizontally
• 2 cups spinach, rinsed
• 1 Tbsp olive oil
• 4 oz Mozzarella cheese, shredded
• MARINADE:
• 3 cloves garlic, minced
• 2 Tbsp olive oil
• 1/2 tsp red pepper flakes, optional
• 1/2 tsp Italian seasoning, optional

1. Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziploc bag along with 1 tsp of salt and 1/2 tsp black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400 degrees.
2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil, set aside.
3. Arrange chicken breasts drained from marinade in a baking dish. Spread the softened cream cheese over the chicken and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.
4. Bake for 20-30 minutes. Chicken is done when cooked through to an internal temperature of 165 degrees.
5. ENJOY!

Molly’s Massachusetts Slow Cooker Beef Stroganoff With Garganeli Pasta

Ingredients:

• 1 lb. sirloin steak, cut into 2-inch strips
• Kosher salt
• Freshly ground black pepper
• 3 Tbsp all-purpose flour
• 2 Tbsp unsalted butter, plus more for buttering noodles
• 1 Tbsp extra-virgin olive oil
• 1 lb. white button mushrooms thinly sliced
• 1 large sweet yellow onion thinly sliced
• 4 large garlic cloves, thinly sliced
• 1/2 cups low-sodium beef broth
• 1 Tbsp Worchester sauce
• 1 Tbsp Dijon mustard
• 3/4-pound Garganeli pasta
• 1/2 cup sour cream
• Kosher salt
• Freshly ground black pepper
• Flat leaf parsley, coarsely chopped

1. Generously season the sirloin with salt and pepper and place into a bowl with the flour. Toss the pieces evenly to coat, lightly tap on the excess flour, and set aside.
2. In each of 2 large skillets, melt 1 tablespoon of the butter and 1/2 tablespoon of the olive oil over medium heat. Add the mushrooms, onions, and garlic to one pan and the seasoned sirloin to the other. Cook until the mushrooms and onions have lightly browned, about 5 minutes. Cook the sirloin until the pieces are deeply browned, about 3 to 4 minutes per side. add a 1/4 cup of white wine to each skillet to deglaze the pans. Transfer the contents from each pan to a slow cooker. Add the beef broth, Worcestershire sauce, and mustard to the pot and cook on high for 3 hours or on low for 6 hours, until the sirloin is very tender.
3. Bring a pot of salted water to a boil, cook the pasta until al dente and drain. Transfer the pasta to one large serving dish. Stir some butter into the noodles and top with the stroganoff. Stir in the sour cream and season with salt and black pepper to taste. Garnish with chopped parsley and serve.

Pete’s Louisiana Shrimp and Cheese Grits

Ingredients:

• 2 bacon slices
• 1 pound unpeeled, medium-size raw shrimp
• 1/8 tsp salt
• 1/4 tsp pepper
• 1/4 cup all-purpose flour
• 1 cup sliced fresh mushrooms
• 2 tsp canola oil
• 1/2 cup chopped green onions
• 2 garlic cloves, minced
• 1 cup low-sodium, fat-free chicken broth
• 1 Tbsp fresh lemon juice
• 1/4 tsp hot sauce

1. Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.
2. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
3. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.

Cheese Grits:

• 1 (14 oz.) can low-sodium fat-free broth
• 1 cup fat-free milk
• 1/2 tsp salt
• 1 cup uncooked quick-cooking grits
• 3/4 cup (3 oz.) shredded 2% reduced-fat sharp cheddar cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/2 tsp hot sauce
• 1/4 tsp ground white pepper

Joanne’s Florida Polska Kielbasa Dinner

Ingredients:

• 1 Polska Kielbasa ring angle cut into 1 1/2-inch pieces
• 12 small red potatoes halved
• 1/2 head cabbage cut into small pieces
• 1 large, sweet onion sliced thin
• 1 Stick butter
• Salt & pepper

1. Line a 9×12 baking dish with aluminum foil. Place evenly all ingredients in lined baking dish. Pour melted butter over all ingredients. Salt and pepper to taste.
2. Place aluminum foil over the top of the baking dish crimping it down tight all around the edges. Bake at 400 degrees for 45 minutes.

Scott’s Mmissouri Crock-Pot Chicken Teriyaki

Ingredients:

• 1 lb. chicken, diced
• 1 cup chicken broth
• 1/2 cup teriyaki sauce
• 1/3 cup brown sugar
• 3 garlic cloves, minced

Instructions:

Donna’s New Jersey Easy Meatloaf

Ingredients:

• 1-pound ground beef
• 1-pound Italian ground sausage
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1 1/2 cups dried breadcrumbs
• salt and pepper to taste
• 2 Tbsp. brown sugar
• 2 Tbsp. prepared mustard
• 1/3 cup ketchup

Rich’s Florida Coq Au Vin (Chicken in Wine)

Ingredients:

• 3-4 lb. boiling or roasting chicken
• 1 1/2 oz. (3 T) butter
• 1 Tbsp. salad oil
• 4 oz. piece smoked streaky bacon, cubed
• 12 baby onions
• 2 sticks celery, finely chopped
• 2 large carrots, sliced
• 6 oz. (2 cups) mushrooms, quartered
• 1 garlic clove, crushed
• 2 Tbsps. flour
• 3/4 pint (2 cups) red Burgundy
• 1/4-pint (1/2 cup + 2T) water
• 1 bay leaf
• 1 sprig fresh thyme or 1/4 tsp. dried thyme
• salt & pepper
• the chicken giblets, washed
• small triangles of fried bread

Irene’s South Carolina Baked Cabbage Casserole

Ingredients:

• 1 lb. ground meat
• 1 hear cabbage, shredded
• 1 cup raw rice
• 1 onion chopped
• 1/2 cup oil
• 2 (8 oz.) cans tomato sauce
• 1 tsp. sugar
• 1 egg, beaten
• 1 tsp. chili powder
• Salt and garlic powder to taste

Instructions:

Naomi’s Ohio Roasted Pork Tenderloin

Ingredients:

• 2 pork tenderloins (3/4lb. to 1.25lbs. each)
• 3 Tbs. brown sugar
• 1 1/2 Tbs. smoked paprika
• 1 1/2 tsps. salt
• 1 1/5 tsps. ground mustard
• 1 tsp. black pepper
• 1 tsp. onion powder
• 1/2 tsp. garlic powder
• 1-2 Tbs. olive oil

1. Preheat oven to 425 degrees
2. Mix all dry ingredients in a small bowl.
3. Trim port tenderloin of any excess fat or silver skin. Pat pork dry and coat with olive oil. Rub seasoning mix all over pork tenderloin. Place seasoned pork into a shallow baking dish and bake in oven 25 to 30 minutes (internal temperature should be at least 145 degrees). Remove from oven and place pork tenderloin on a plate and let rest at least 5 minutes before slicing.

Mario’s Florida Pizza Casserole

• 1 (16 Ounce) Package Uncooked Rotini Pasta
• 1 Pound Ground Italian sausage
• 1 (24 Ounce) Jar Pasta Sause
• 1 (16 Ounce) Container Cottage Cheese
• 1 (2 ¼ Ounce) Can Sliced Black Olives, drained (optional)
• 1 (4 Ounce) Can Mushrooms, Drained
• 12 Ounces Shredded Mozzarella Cheese
• 2 (3 Ounce) Packages Sliced Pepperoni

1. Preheat oven to 350 degrees.
2. Lightly grease a 9×13 casserole dish.
3. Bring a large pot of lightly salted water to a boil.
4. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain, in a skillet over medium heat, cook the sausage until evenly brown, drain grease.
5. Mix in the cooked pasta and pasta sauce.
6. Pour into prepared casserole dish.
7. In a bowl, mix the cottager cheese, olives, mushrooms and mozzarella cheese.
8. Spoon the cheese mixture over the sausage and pasta mixture.
9. Top with pepperoni slices.
10. Bake 25 minutes in the preheated oven, until bubbly and lightly browned.
11. ENJOY!

Carmen’s Pennsylvania Baked Spaghetti and Meatballs

Meatball Ingredients:

• 1 lb. lean ground beef
• 1 lb. Italian sausage
• 2 large eggs
• 1/2 cup Italian breadcrumbs

1. Preheat oven to 350 degrees F
2. In a medium size bowl combine the beef, sausage eggs and breadcrumbs
3. Spray a baking pan with cooking spray. Roll meat mixture into 1 1/2 balls
4. Bake for 20 minutes or until cooked through. Makes about 16-20 meatballs

Ingredients for Baked Spaghetti:

• 24 oz jar marinara sauce
• 1/2 yellow onion – diced
• 3 cloves garlic – crushed
• 1 tsp Italian seasoning
• 2 Tbsp olive oil
• 3/4 lb. spaghetti noodles
• 1-2 cups grated cheese (half Colby-jack, half mozzarella)
• 1/2 cup grated parmesan

1. In a large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue sauteing until onions are tender.
2. Add cooked meatballs, add marinara sauce and tsp Italian seasoning.
3. In separate large pot, cook spaghetti noodles according to package directions (under cook 2 minutes).
4. With large, slotted spoon, scoop meatballs from sauce and set aside.
5. Scoop cooked spaghetti (with large, slotted spoon) into marinara sauce. Add in about 1/2 cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
6. Add cooked meatballs to top of spaghetti.
7. Top with grated cheese & parmesan cheese.
8. Bake at 350 degrees for approximately 20-30 minutes or until hot and bubbly and cheese is melted.
9. ENJOY!

Rich’s Florida Linguine, Shrimp With Red Peppers

Ingredients:

• 8 ounces medium shrimp, shelled and deveined
• 3 Tbsp olive oil
• 1 garlic clove, crushed
• 1 tsp minced fresh
• rosemary leaves pulled from stem, or 2 tsp dried
• 3 Large red bell peppers
• 1/2 cup chopped onion
• 12 oz spinach linguine
• 1/2 cup heavy cream or low-fat milk

Marie’s California Fettuccine Alfrado

Ingredients:

• 1-pound fresh fettuccine
• 1/4 lb. sweet (unsalted) butter, softened
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• black pepper, freshly ground and parsley top before serving

1. Cook the fettuccine in plenty of boiling salted water until al dente, or firm to the bite, about 2 minutes; drain
2. Have ready a large warm bowl with the butter in the bottom, cut into small pieces. Add the fettuccine immediately after draining; add the cheese and toss well. Serve at once. Grind a little black pepper on top. The true Fettuccine Alfredo, as served in Rome, comprises fresh fettuccine, creamy butter, and fragrant and flavorful Parmigiano Reggiano. Often it is embellished with heavy cream, mushrooms, peas, garlic, and other perfectly good additions, but this is not the real Alfredo.
3. ENJOY!

Valerie’s California Zucchini Rollatini

Ingredients:

• 2 large zucchinis
• Kosher salt
• 1 cup ricotta
• 1 Tbsp chopped fresh basil
• 1 Tsp chopped fresh oregano
• 1 Tsp finely grated lemon zest
• 1 1/4 cups shredded mozzarella
• 1 large egg
• 1 cup marinara sauce

Valerie’s Mom’s California Spaghetti and Meatball

Ingredients:

• 1 pound ground beef
• 1 pound ground port
• 2 eggs, lightly beaten
• 1 cup Italian-style dried breadcrumbs
• 1/2 tsp dried oregano
• 8 cloves garlic, half grated or minced, the other half sliced
• 1/4 cup finely grated Pecorino Romano, plus more for garnish
• 1 1/4 tsp kosher salt
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1 yellow onion, finely chopped
• 1 cup dry white wine
• Two 26.5-ounce boxes strained tomatoes, such as Pomi
• 4 fresh basil leaves, torn, plus torn leaves for garnish
• 2 pounds spaghetti

Z’s Florida Jumbo Cheese Stuffed Shells in Alfredo Sauce

Sauce:

• 1 1/2 sticks unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups fresh grated parmesan
• 3 Tbsps. fresh parsley, chopped fine
• 2-3 medium garlic cloves, grated
• 1/2 tsp. kosher salt
• >Gently heat all on medium heat, stirring constantly, until sauce is smooth, and cheese has melted. Set aside but keep slightly warm.

Filling:

• 3 eggs, slightly beaten
• 3 cups whole milk fat ricotta or feta or a combination
• 2 cups finely shredded mozzarella
• 1 cup Parmigiano, grated
• 1 cup asiago, shredded
• 8 oz. mascarpone
• 1 tsp. kosher salt
• 1/2 tsp. pepper
• 1 Tbsp. oregano
• 1/4 tsp. nutmeg
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup scallions (green onions), finely chopped
• >Combine all and set aside.

Pasta Shells:

Assembly:

Z’s Florida Jumbo Meat Stuffed Pasta Shells in Red Sauce

Meat Filling:

Pasta Shells:

Assembly:

Options:

Kay’s New Mexico Chipotle Chicken Spaghetti Squash 

Ingredients:

• 1 spaghetti squash
• 2 Tbsp unsalted butter
• 8 oz boneless, skinless chicken breast, cut into 1/2 – inch cubes
• salt and pepper
• 1 cup green and red bell peppers, seeded and diced small
• 1 onion, diced small
• 1/2 cup tomato, diced small
• 1 Tbsp garlic, minced
• 1 canned chipotle, seeded and chopped
• 1/4 cup heavy cream
• 1/2 cup canned black beans
• 1 cup pepper jack cheese, freshly grated

Garnish:

• Chopped cilantro
• Fried tortilla strips
• Cilantro cream (optional)

Instructions:

1. Preheat oven to 400 degrees
2. Slice squash in half, scoop out seeds, wrap in plastic and microwave on high for about 8 minutes until tender.
3. Meanwhile, season chicken with salt and pepper, melt butter in a sauté pan and sear chicken until golden. Remove and place in a bowl.
4. Sauté bell peppers and onions until tender; add in tomato, garlic and chipotle, and sauté for another minute until everything is caramelized.
5. Remove from heat and stir in heavy cream.
6. When squash is cool enough to handle, scrape out the insides with a fork and add it to the bowl with the chicken.
7. Add sauteed veggies to the bowl along with black beans and 3/4 cup of cheese.
8. Bake on a parchment-lined baking sheet for 20-30 minutes until hot and bubbly,
9. Remove from the oven and garnish with tortilla strips, cilantro cream and chopped cilantro.
10. ENJOY!

Pablo’s Texas White Chicken Enchiladas

Ingredients:

• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp butter
• 3 Tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies

1. Preheat oven to 350 degrees. Grease a 9×13 pan.
2. Mix chicken and 1 cup cheese. Rill up in tortillas and place in pan.
3. In a saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and under high broil for 3 minutes to brown the cheese.

Notes:

Jim’s Texas Ground Beef Tortilla Layer Casserole

Ingredients:

• 1 1/2 lbs. ground beef
• 1 onion, chopped
• 1 green pepper seeded and diced
• 1-2 Tbsp fresh minced garlic
• 1 large jalapeno pepper seeded and finely chopped (optional)
• 2-4 tsp cumin (or to taste)
• salt and black pepper
• 2 10 oz cans red enchilada sauce
• 1 15 oz can black beans (rinsed and drained)
• 2 cups frozen corn
• 9 corn tortillas
• 2 cups shredded Mexican blend cheese, divided (can use more or less)

Toppings:

• 2 plum tomatoes, finely chopped
• sour cream
• green onion
• coarsely crushed tortilla chips

Paula’s Nebraska Three Cheese Chicken or Beef Enchiladas

 

Ingredients:

• 1 lb. boneless, skinless chicken breast cut into bite-size pieces (You can also substitute 1 pound of ground chuck fried and drained)
• 1 Tbsp. butter
• 3/4 cup chunky salsa any brand
• 1 pkg Old El Paso chicken enchiladas dinner kit
• 1 cup cups shredded cheddar cheese, divided (in half).
• 1/2 cup water
• 1/2 cup sour cream (optional)

Kristen’s MO Dorito Casserole

Ingredients:

Cream Cheese Stuffed Bell Peppers

Ingredients:

• 4 bell peppers yellow, red, and orange
• 1 pound ground beef
• 1 packet taco seasoning
• 8 oz. cream cheese (softened)
• 1 Tbsp. garlic powder
• 10 oz. Rotel (1 can)
• 1 cup cheese Colby Jack (shredded)

Mushroom Chicken

Ingredients:

• 2 Tbsps. olive oil
• 3 large chicken breasts, cut lengthwise into 6 thin breasts
• 1 Tbsp. Italian seasoning
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. paprika
• 1/4 tsp. kosher salt

Mushroom Sauce:

• 1 Tbsp. butter
• 2 tsps. minced garlic
• 1 shallot finely chopped
• 16 oz. baby Bella mushrooms washed and sliced
• 3/4 cup chicken broth
• 3/4 cup white wine
• 1/2 cup heavy cream