Archive | casserole RSS feed for this section


5 May

Natasha’s Kitchen

Once upon a time, There was a thing called Pot luck dinners. Some times at Schools and most time at church.

Every one would bring a homemade dish , their best usually,  and share it with the community.

Of course there was always bragging rights,    whose Broccoli rice casserole was the best,  but it was all to  enjoyed and a shared , family style.

Yes , it’s  still happening , yes they are  somewhere  out there,  country parishes and the city  churches and it’s always a warm and welcoming time to join in fellowship and a togethership of community even if you don’t like everything on the table .


Steve Boling


       Now, this here recipe is a real old-time Church supper favorite.

Whenever there was a reason to have a supper, be it a new baby or a wedding, or a funeral, or just because the ladies of the Society of Perpetual Doubt and Worry decided that Pastor Dan needed to get the word out to all the sinners that did not regularly attend Sunday service, this was a had to have for the potluck dinner, just had to.

   This recipe was a closely guarded secret of one old woman parishioner, that everyone called Granny Bess.

    Now, she wasn’t my gramma or anybody else’s either. As a matter of fact,

she, Granny Bess, was not related to anyone in the county, or any of the neighboring counties.

As far as anyone knew she was always old and had always been here. Even old Mr. Torkelson, who is 84, who owns the local store, says she was old when he was a kid. Of course, his eyes aren’t very good and never were, reason he didn’t fight in the war, but he raises the flag on the flagpole outside his store every morning because loves America.

      And every once in a while, some outsider might stop by and get an invite, to the church supper ,  we’re mostly pretty friendly like that .

They and would have a plate of Granny Bess’ Chicken and Mushroom casserole and say, “This is the best I’ve  ever had!”

Then the outsider might say, “How old are you Granny Bess?”

“I’m as old as dirt, “she would say, and spit on the ground.

Folks would ask Granny Bess for the recipe but Granny Bess never gived it up to nobody.

Absolutely the best Chicken and Mushroom casserole anybody ever had and no one could duplicate it.

  They tried, but there was something, some ingredient the only Granny Bess knew about.


     Well, one day I was up at her place doing some chores (I told you she’s real old) and she says to me “Come on in to the kitchen”

And I did, thinking that faucet had started to leak again.

Granny Bess sits me down in a wooden chair, looks me right in the eye and says,” You’re a pretty good cook, might even call you a chef.”

” Thanks”

“I’m not giving you no compliment. I’m telling you why I’m going to tell you something”

“I’m not going to be able to make my Chicken Mushroom casserole for the church suppers anymore”

“Why not?”

“Don’t you worry about why not! I going to do a little traveling”

“Where to Granny Bess? “

“You needn’t worry about that either. Thing is, all those folks down at the church have come to depend on having my Chicken and Mushroom casserole at the suppers and well with me not being here someone’s got to be able to make it for them. Especially Pastor Dan. He’ s the reason there’s never any leftovers.”

  “Yes, he sure can pack the groceries away.”

“Yes, he can, God Bless him!”

“Now I’ve watched you cook and I like most of the dishes you fix so I’m gonna tell you the secret of my casserole and you can carry on the tradition.”

I couldn’t believe it. Folks would give their right arm for that recipe.

“I believe you can figure out most of what I do, ain’t no magic in it.”

 She walked d over to the old ice box, opens the door, reaches in and tosses me ……. a lemon.

“Squeeze that in to the gravy right before you put the pan in the oven to bake “

“A Lemon” ….  I understand, as I nod my head.

“A Lemon, I never would of  thought it, you can’t taste lemon.”

“You can’t taste THE lemon you mean. That’s the something special that no one can figure out It’s what makes the chicken and mushroom casserole the best. And don’t get any seeds in there!”


    Granny Bess disappeared the next day.

She just up and left. Nobody knew where she came from or where she went to. The house she had always lived in, cleaned out.


Not a stick of furniture left. Like no one had ever lived there.

    And the only thing I have to remember Granny Bess by is her recipe for chicken and Mushrooms casserole.

    That was a long time ago and I’ve kept her secret ever since.

  Then I got to thinking, if you don’t live around these parts, and you don’t get off the highway at the exit by old man Growlers barn and if it’s not a supper night at the Ladies  Society of Perpetual Doubt and Worry, you will never get a chance to taste Granny Bess’ Chicken and Mushroom casserole.

  So, I’m gonna give it to you and you promise not to tell anyone, okay?


So here it is


4-5 large (2 1/2 lbs.) boneless chicken breasts, cut into 1-inch thick strips
Salt and Pepper to taste
1 cup all-purpose flour plus 2 Tsp paprika –  to coat the chicken
6 Tbsp. olive oil, divided
1 pound fresh mushrooms, thickly sliced
1 medium onion, finely diced
5 garlic cloves, minced


3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour for the sauce
1  1/2 cups chicken broth with 2 cubes chicken bullion dissolved
Juice of 1 lemon NO SEEDS  !!!!!!!
3/4 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)

Handful of flat Italian Parsley – chopped


  1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13×9 casserole baking dish.
  2. Wipe down the skillet with a paper towel. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
  3. In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
  4. Add 1½ cups chicken broth, 1 Tbsp lemon juice, ¼ tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.
  5. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes.
  6. Sprinkle with parsley.
  7. Serve warm or hot over mashed potatoes, pasta or rice.

Melissa’s Southern Style Kitchen

  Eat And Enjoy !


30 Apr




Cheesy Hash Brown Breakfast Casserole

Serves 8 regular people

0r 6 hungry people

or 4 starving people

or 1 big fat slob      




But before we get started , today we have a little history lesson


Since we are using ORE-IDA     Hash browns

  “When it says OreIda –  it’s all- righta ”

I’m pretty sure you are very curious as to where Ore-Ida  comes from.       ????????

Well, I ‘m going to tell you everything you always wanted to know but were afraid to ask.


In 1934,  Mormon  entrepreneurs F. Nephi Grigg and Golden Grigg ( yes that was his real name ) began growing sweet corn  in eastern Oregon.

They pedaled gunny sacks of the ears door to door.


     This is F.Nephi Grigg,   by the way, did I mention that he was a high school drop-out ?

He also made proclamations such as “You’ll never go broke by taking a profit ” Smart guy,   eh ?


By 1946 they had purchased huge transport trucks to supply the demand they had created for their corn and other produce.

By 1948 their first company, Grigg Brothers, was the largest distributor of sweet corn in the U.S. using refrigerated rail cars to ship produce to all the major cities.

By 1951, with America surging into postwar prosperity, the brothers Grigg determined that the future of produce lay in frozen food. So when a bankrupt flash-freezing plant in eastern Oregon was auctioned off for $500,000, they pounced, mortgaging their homes to raise the down payment. They called their operation Ore-Ida–a nod to their factory’s location near the Oregon-Idaho border–and started shipping frozen corn .

The following year the Griggs began producing French fries, a process that entailed shaving the potatoes into rectangular blocks before slicing them. The shavings were later sold for a pittance as livestock feed, which piqued Nephi’s Depression-born sense of thrift. Couldn’t something more profitable be done with the scraps? By 1953 he had the answer: The shavings were ground, mixed with spices, extruded, and fried. The result was Tater Tots, and the world–or at least suburban kitchens and school cafeterias–would never be the same. 

The Griggs sold Ore-Ida to Heinz in 1965 for $30 million. The move marked Heinz’s entry into frozen food and Ore-Ida’s ascension from regional upstart to national powerhouse: It currently commands 46% of the frozen-potato market.

There you go ! Now you won’t be that shy wall flower at the next cocktail party you go to. You will be a delight and an intrepid speaker able to amaze your friends and family with your knowledge of the TATER-TOT !


Cooking spray or oil, for coating the pan  
1 tablespoon olive oil
1 pound uncooked breakfast sausage,

This is my favorite
1 medium onion, diced
1 medium red bell pepper, cored, seeded, and diced

1 medium green  bell pepper, cored, seeded, and diced
3/4 teaspoon kosher salt, divided
1 (20-ounce) bag frozen shredded potatoes (do not thaw)
10 large eggs
1 cup sour cream
1 cup whole or 2% milk
2 tablespoons  mustard
4 cups shredded sharp cheddar cheese (about 1 lb.)
1 teaspoon freshly ground black pepper

5 green onions – chopped




Arrange a rack in the middle of the oven and heat to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray or oil; set aside.

Heat the oil in a large frying pan over medium heat until shimmering.

Add the sausage and cook, breaking it up into small pieces with a wooden spoon,

or use one of these  ” a   multi blade sausage breaker upper kitchen thingy


sometimes other folks call it a      The Pampered Chef Mix N Chop 

until browned and no longer pink, 6 to 8 minutes.

Add the onion, pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, for 3 minutes. .

Transfer the mixture to the baking dish, add the potatoes, stir to combine, and spread into an even layer.

Whisk the eggs in a large bowl.

Add the sour cream, milk, mustard, 2 cups  cheese, remaining salt, and pepper and whisk to combine.

Pour over the vegetable mixture.

Sprinkle remaining cheese over the top  .

Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes.

Sprinkle with chopped green onions      

Let cool for 5 minutes before slicing.




15 Apr


Okay, So this is a pretty versatile dish. Could be breakfast or brunch or even supper if you’d like.

You may not know it but I dated Betty Crocker once upon a time.

Yes that’s right  , Betty and me went out together but only for a short time.

The family got tied up in a legal matter and I thought it best to distance myself.


You see, her father was a farmer who was very protective of his daughters.
Before every date, he would meet the young man at the porch with his shotgun,
and if he didn’t measure up, he’d make sure they left.

One day all three of his daughters were going out on the same night.
The first young man drove up and approached the porch.

“Hi, my name is Joe, I’m here to get Flo, we’re going to the show, is
she ready to go?”  The father  liked this guy, and let him leave with his

Shortly, the next guy drove up and approached the porch.
“Hi, my name is Freddy, I’m here to get Betty, we’re going for
spaghetti, is she ready?”  The father liked this guy too, and let him
leave with his second daughter.

Soon the third guy drove up and approached the porch.
“Hi, my name is Chuck…” and the father  shot him.



I found other girls to date ……………………………………..


On with the recipe .



1 large onion – chopped

8 oz sliced  cooked ham  – diced

1 pkg { 10 oz } frozen spinach – thawed and squeezed dry

8 oz swiss cheese –  diced  

5 slices rye bread cut I half diagonnally

1 red bell pepper – diced

5 large eggs

2 1/2 cup milk

1 Tsp dry mustard

3 green onions  – chopped

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch skillet, melt butter over medium-high heat.
Add  bell peppers and onions; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.

Add ham , spinach and cheese, stir to mix well.


Spread 1/2 ham mixture over bottom of prepared baking dish

Top with bread slices overlapping ,  then remaining ham mixture  .

In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended; pour over strata
Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 350′. Bake uncovered 40 to 50 minutes until puffed and lightly browned .
Sprinkle with green onion



Eat and Enjoy !

and remember :    SOMEBUNNY LOVES YOU!…………..HAPPY EASTER !

26 Feb



These are two wonderful little films from  DELISH that I thought all of you would like

Thanks cousin Jeanne for turning me onto these guys !







Noodle Kugel

19 Feb




Okay,  So this recipe has been on my blog since Aug. 2015 …. except it hasn’t.    Just the picture.

I occasionally go through old posts because in the beginning I did not record recipes and pictures in a manner that would keep them for all time.

Some how they just Disappear !     poof I don’t know where they go  ???????????

So I have to go back and rewrite them. That’s okay ,  because this is a really good treat for a dessert ,  a coffee ,  or even a side dish .



The name of the dish comes from the Middle High German   kugel meaning “sphere, globe, ball”; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes.

Nowadays, however, kugels are often baked in square pans.

The first kugels were made from bread  and  flour  and were savory rather than sweet. About 800 years ago, cooks in Germany replaced bread mixtures with noodles  or farfel  .  Eventually  eggs  were incorporated. The addition of cottage cheese   and  milk  created a custard-like consistency common in today’s dessert dishes. In  Poland ,  Jewish homemakers added  raisins m cinnamon and sweet  curd cheese to noodle kugel recipes. In the late 19th century,  Jerusalemites  combined  caramelized sugar and black pepper  in a noodle kugel known as “Yerushalmi kugel” or “Jerusalem kugel,” which is a commonly served at Shabbat kiddushes and is a popular side dish served with CHOLENT  ( a very good Jewish Stew which I also have a recipe for on this blog ) during Shabbat lunch.


This recipe is so old I don’t even remember where I got it from . The original paper is very old and crumbly…………….

A lot of Babcia ( Polish Gramma ) use alittle of this and a bit of that and  and put a dab or two more until it tastes good !  gram

Thanks Gramma, ….. so as you travel along on your kitchen  journey , you will also ”   add a tab more of this ” and ” just enough of that  ” to make the recipe your own.

It’s okay that’s what cooking is all about .  Anyone can follow the words on the back of a can .

1 lb broad egg noodle  eggnoo

6 TBSP sour cream

6 oz. cream cheese  – cut into tiny pieces

1 Tsp real vanilla

1/8 lb. butter ( 1/2 stick  )

8 large eggs

1 1/2 lb. cottage cheese

3/4 cup sugar

1/4 lb. butter

3/4 cup corn flakes

1 cup golden raisins

Cook noodles according to package instructions.

Strain in cold water 2 -3 times

melt 1/4 lb. butter and add to cold noodles .

Beat eggs sugar and vanilla together.

Add cheeses, sour cream and raisins to egg mixture.

Then add all of that to noodles in to 13 x 9  greased casserole dish.  ( use a lot of butter )

melt 1/4 lb butter , and mix with corn flake crumbs and sprinkle on top.


Bake at 350′ for 1 hour until top is golden brown.

Serve hot ,  cold ,  or reheated.

I like to let it cool until almost room temperature  . Just slightly warm.



 The Smitten Kitchen

Eat and Enjoy !!!!!

Potato Buffalo Chicken Casserole

18 Feb







Okay, So  this is a good week night meal , easy and painless.

It’s kinda like Buffalo wings but not really and the beautiful part is that it is a one pot meal that you don’t have to scrub and clean up !



I 13×9 foil cake pan

1 rotisserie chicken from the grocery store     rotchciken

Pick off all the chicken and cut into 1/2″ pieces

( DO Not include any Bones  or you will get the  bonehead)

8 med potatoes – scrubbed and cubed –   1/2 ”

1/3 cup olive oil

1 1/2  Tsp season salt – your favorite – mine is     rr

1 Tbsp. fresh ground pepper

1 tbsp. REAL PAPRIKA – sp

2TSP garlic powder


1 cup each – shredded cheddar and Monterey cheese.

1 cup crumbled bacon – 6 strips chopped and fried

1 bunch Green onions – chopped into 1/2 ” pieces



Preheat oven to 500′ (ohhh YYYEAHHH !!!! )

In a large bowl mix together olive oil, salt , pepper paprika , garlic powder and hot sauce

Add potatoes and mix to coat,   stirpot




Spay foil pan with Pam  pam

Scoop potatoes into foil pan ,  leaving as much of the olive oil mixture behind as possible.

Bake potatoes for 45 minutes .  Stirring every 15 minutes , until crispy and browned.



While potatoes are cooking add shredded chicken to bowl with leftover sauce. And mix to coat.

Remove potatoes from oven and lower tempeture to 400′.

Top potatoes with marinated chicken.

In a bowl mix together the 2 cheeses bacon and green onions.

Top chicken with Cheese mixture    chibuf


Put casserole back in the oven and bake for 15 minute until  top is bubbly.

Eat and Enjoy !

Can be served  with a drizzle of Blue Cheese Dressing






Boeuf a la Mode – French Pot Roast

23 Dec





UWWW   LA      LA     So eat is zee French Beouf   ….. OH….. OH…. OH  IT IS MAG -NE -FEE -CENT !

Okay  , So that is all the French I know and this is about the only French Dish that I make.

My Mom made a good pot roast but I can not cook it the same and I then  came upon this and now it is my favorite.

Pot Roast also  happens to be my friend AISHA’S favorite  , so I said  you might want to try it  , Like the French  do.


Despite its name, pot roast isn’t actually roasted, it’s braised.  Braisng  is a form of  moist- heat- cooking that breaks down connective tissues in tough cuts of meat, leaving them tender and succulent.






1 Tbsp salt

1 Tsp fresh ground pepper

5 lb. boneless beef chuck or bottom round roast at least 5″ in diameter, trimmed and tied






3 cups burgundy wine

1 cup thinly sliced onions


3/4 cup thinly sliced carrots

1 tsp finely minced garlic

2 Tbsp chopped parsley , 1 Tsp dried thyme – crumbled


1/2 lb pork fat


30 white onions – 1 inch  diameter


6 carrots – peeled and cut into 1/2 inch cylinders


The Braising stock : 4 Tbsp butter

1/3 cup cognac cag    ( get a small bottle )

2 pigs feet – sawed into pieces ( have the Butcher saw them up for you )

1 can peeled tomatoes      tom33 –  chopped

Bouquet garni –  (THAT’S A FRENCH WORD )  (pronounced “bo-KAY gar-NEE”) is bundle of herbs and aromatics (such as celery or leeks) tied together with cooking twine and simmered in stock, soups or sauces to add flavor and aroma.  

– 6 parsley sprigs , I bay leaf and the white part of a leek tied together

3 cups beef stock   bs

1/2 cup fresh chopped parsley



Rub the beef with salt and pepper.

Mix rest of the marinade ingredients in a large bowl. Turn beef until it is well moistened on all sides or put everything in to a large Zip-lock bag and then place in a shallow pan. Let marinade in refrigerator for 12 – 24 hours turning every few hours.

Preheat oven to 350′

In a heavy frying pan saute diced pork fat over moderate heat, stirring constantly until crisp and brown. Remove pork fat and set aside until later.

In the fat  left in the pan ,  brown whole onions and carrots lightly shaking pan to color them as evenly as possible.

Transfer to a baking dish large enough to hold them in a single layer. Sprinkle them with 3 Tblsp pork fat.

Bake onions and carrots uncovered on the middle rack in the oven , turning and basting them once or twice for 30 minutes or until barely tender.

Remove from oven pour out cooking fat and set vegetables aside.

While the vegetables bake  , remove beef from marinade and dry thoroughly with paper towels.

Strain marinade into a small bowl and save vegetables

Heat pork fat left in pan to almost smoking and brown beef until it is richly colored an all sides

While beef is browning , melt 4 Tbsp butter in a 6- quart casserole or Dutch Oven.

Add marinated vegetable and over low heat until most fo their moisture has boiled away and they are lightly colored

When the beef is browned use a turkey baster to remove all the pork fat that is left.



Next step is to FLAME THE BEEF.

If  you are a great cook and or French ,  or your really daring, flame the beef directly in the pan.

A safer way is to heat the cognac  first in a small pan over low heat, ignite with a match, and pour it flaming over the beef.


a little at a time.    ff   You are going to get a soft flame about 10 inches high —-DO NOT FREAK OUT…. DO NOT LIGHT WITH  HAIR/ HAT/ FACE/HEAD      OVER TOP OF PAN !!!!!!!!


Stand back if you like your eyebrows!  Did I mention that it’s good to have the lid handy here?  A fire extinguisher should be in every kitchen, too.


.Transfer beef to Dutch oven  and surround it with pieces of pig feet. the chopped tomatoes ,  the diced pork fat and the bouquet garni


Pour the strained marinade , and 3 cup beef stock in fry pan and bring to  boil stirring and scrapping  up browned bits.

Boil for 2 minutes , then pour over beef.

The liquid should come half way up the side of the meat: add more stock if necessary.

Bring casserole to a boil on top of the stove, then cover tightly and place on the middle rack of the oven

Regulate heat so that beef simmer slowly and turn and baste the meat 3 times during cooking.

After 2 1/2 – 3 hours the meat should be just tender when pierced with  the tip of a sharp knife.


To serve the beef  transfer beef to a plate.

Remove bones and bouquet garni and strain the rest of the contents of the casserole through a large fine sieve into a 3-4 quart saucepan., pressing down hard on the vegetables before discarding them.

Boil sauce until reduced to half.

Taste and season with salt and pepper to taste.

Return meat to casserole and add baked onions and carrots.

Simmer slowly on stove to heat beef and vegetables thoroughly.

Transfer beef to carving board to remove strings .    Slice


Spencer Jones/Photographer’s Choice/Getty Images

Arrange beef on serving platter surrounded by onions and carrots. Spoon sauce over top and serve rest in a gravy boat.


Eat and Enjoy !



18 Dec



Heyyyyy!                  They just started carrying EL PATO in my jewel store and my Mexican grocery store.

I really like this sauce and it has not been around for awhile.


So , having said that ,  here is a real easy ENCHILADA  recipe you can whip up during the week when you are pressed for time.



2 chicken breasts

1 tbsp. Worcestershire sauce
1 tbsp Soy sauce
a couple drops fish sauce  ( if you got it )
1 sprinkle of ADOBO  powderad
1/2 cup Hi-CHI’s salsa         chichi      ( or your favorite )

1 can EL PATPO enchilada sauce    elpato

1 /2 cup shredded sharp cheddar cheese

1/2 cup shredded Monterey jack cheese

1/4 cup diced onion

1 tsp cumin

1 package el Milagro corn tortillas corntortillas

Hand full  cut up cilantro





Cut the chicken breasts into 1 inch cubes

Mix   Worcestershire,  soy  , fish  sauces ( this is the umamai )  pour over chicken pieces and sprinkle with Adobo . Mix well let sit for 20 Min.

If this is a little to time consuming for you or a to difficult at this stage of your Culinary Learning Journey , you can just pick up one of these chickens at the grocery and shred the meat off of it by hand.rotchciken ( won’t be as good though )

Heat a little oil in a frying pan and “STIR FRY” the chicken .

Let cool alittle then SHRED  using two forks.

Heat oven to 325′

Mix in 1/4 cup of each of the cheeses ,  the onion and a little cumin , and the salsa ,  in with the shredded chicken .

Rip open the package of tortillas and place the whole pack in the microwave and heat for 1 MINUTE. this will soften them so you can roll them.

Spray a 9 x 13 pan with Pam

Take 1 Tortilla ,  and spread  1 heaping  tbsp. chicken mixture on it.  Then roll up and place in pan with the seam side down.rollenc


When all of the tortillas are packed in  , Pour enchilada sauce over the top and sprinkle with remaining  cheese.

Bake for 30 minutes until bubbly




Remove from oven and let sit 10 minutes

Sprinkle with cilantro

Eat and Enjoy !




19 Mar

Chicken Parmesan Lasagna







Okay , So this is a good week night dinner that only takes about 45 min total. Not that you will be busy the whole 45 min. there will be plenty of time to sip some wine , set the table , sip some wine

put some  FRANK and DEAN  on the  music machine and oh yeah………. sip some wine.



½ package thin spaghetti – cooked half way and drained


5 Oz Garlic croutons   gc

extra virgin olive oil

2 cloves garlic – smashed and minced

1 Tsp oregano

2 lb. chicken breasts –  cut into strips

5 – 8 fresh basil leaves –   CHIFFONADE  —-you should be able to find them in a little pot  basil      or like this bas

A demonstration of the chiffonade technique, using sage leaves

Chiffonade (French pronunciation: ​[ʃi.fɔ.nad]) is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.[1] This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.[2] The technique can also be applied to crepes or thin omelets to produce strips.

This technique is unsuited to small, narrow, or irregularly shaped herb leaves such as coriander, parsley, thyme, or rosemary due to there being less surface area for the knife to do a practical job.

“Chiffonade” means little ribbons in French, referring to the little ribbons you create while cutting.

3 cups tomato sauce – if you don’t have your own then this will be the next best   pnm

2 cups of freshly grated mozzarella cheese

1 cup grated fresh parmesan cheese

Flat Italian Parsley – A  good handful chopped



Start a big pot of water to the boil. Add some salt

Preheat oven to 350′

Open the  crouton bag just alittle  ,  to let air out  ( the why will become obvious if you choose to omit this step ….. go get you broom ! )


Use a meat mallet or small frying pan and slightly crush croutons , Just a little . you do not want a fine powder. I guess you could also roll over them with a rolling pin.

Drizzle olive oil in to a 9 x 13 baking dish

toss the chicken with garlic , oregano , salt , pepper , and stir well.

Cook spaghetti 1/2 way  . !/2 of what it calls for on the box. You DO NOT  want these done al dente.

Drain spaghetti and spread evenly on the bottom og the baking dish

Spread chicken down next.

Spread Basil leaves on top of chicken

Pour tomato sauce on top of chicken

Bake in oven for 30 minutes.

Leave oven on , remove dish from oven . Spread 1/2 of the mozzarella and parmesan cheese evenly over the sauce

Next sprinkle croutons over the cheese,

Finish sprinkling cheese over the top of the croutons.

Return dish to oven for another 16 minutes until cheese has melted

Remove dish from oven , sprinkle with parsley and let cool for 10 minutes,

Cut into squares , serve with some fresh Italian bread from the deli and a glass of Red.


Eat and Enjoy !



6 Mar



Okay , So I hear Ya!


Now some of you probly like TATER-TOTS , and that’s okay …….. I guess.

You see  , when I was growing up ( in a Catholic  home ) the rule was you couldn’t eat meat on Fridays ,  or you would burn in hell for all eternity.

So my Mom would make Fish sticks and tater-tots for dinner on Friday , …… every Friday …….  for my whole life growing up  …….   FISH STICKS AND TATER-TOTS ……. EVERY FRIDAY !!!! …….   and No ,  there isn’t enough Catsup in the world to kill the taste of FISH STICKS AND TATER-TOTS.

What about a cheese pizza you may ask ?  ”  That fits the requirement of  No Meat Fridays ? ,     I asked my Dad ”

“NO ! ”   My Dad said ,  ”  a real Pizza has to have sausage on it ”  ,  So no Cheese pizza .

”  Eat your  fish sticks ! Your Mother made that for you and Your Mother doesn’t make  poison …. Eat it ! ”      So I ate it.

I didn’t like it then and I don’t like it now.

When I got married and had children of my own ,  I would not allow Fish sticks and tater tots even in the house ,  I hated them so bad .


But now  , somewhere along the line  ( I guess I was feeling delusional ) I saw this recipe and thought I might try it .   Mostly I think it  was for some of my fans that like the simpler  concoctions and for week night meals.

So , I gave this a try.

UNBELIEVABLE !!!       vin2   INCONCEIVABLE !!!!   

Not only was I able to stomach the tater tots  , I really like this dish !


Part of it is the simmering the brats in chicken stock  ,  browning them up in butter , and I’m guessing that the Tater -Tots are better seasoned than they were along time ago when I was a kid .

No matter , The combination of the Sharp cheddar cheese , potatoes ,  brats  , and the sprinkling of green onions brings out  a wonderful taste.

This is definitely one to add to your list of COMFORT FOODS.




1 package  ( 1  1/4 lb. uncooked brats ) ( you know Johnsonville are the only ones to get)    brt–   cut into 1 ” pieces with a very sharp knife.  If it’s not sharp you’re just going to be mushing them up . )

2 cups chicken broth ( I used 3 cups water and 4 bouillon cubes )

2 Tsp. butter

Extra virgin olive oil

1 ( 14 oz. ) can sauerkraut – drain don’t rinse  frank

1 ( 10 oz. ) can condensed cheddar cheese soup   ccs

3/4 cup milk

1 package TATER-TOTS ( I was going to buy Ore-Ida thinking  it would  taste better because of brand name and it cost more ,   but I got the store brand and it was just fine )

2 cups  sharp cheddar cheese

1 small bunch green onions – chopped


Turn oven to 450′

In a large sauce pan add the chicken stock and the brats bring to a boil

Lower heat and simmer for 12 minutes

Drain brats and add butter to same pan with a little olive oil (  the olive oil raises the flashpoint and it won’t burn as easily )

Brown brats, do not overcrowd, do  it in two  batches.

Spoon sauerkraut into a greased 9 x 13 casserole dish.  pam

Top with brats

In a bowl , whisk  soup and milk together .   Pour over brats .

Top with tater tots and bake for 25 min .

Sprinkle cheese over tater-tots and then the onions .

Bake for 5 more minutes.

Remove from oven and let rest for 10 minutes .


Eat and Enjoy!