Easy Entertaining

The idea of entertaining friends, family or guests can be both satisfying and scary.  Satisfying because it's always a pleasure to cook for people you like or love, and hear their accolades.  Scary because a lot of time, preparation, work and worry is involved with any event.  You want everything to go smoothly...and the food to taste great.

But why make what should be an enjoyable situation into a stressful one?  The goals behind entertaining are to relax, visit a bit, get away from everyday routines, and have some fun.  Of course, as a host you still have responsibilities   But there's a way to minimize them and still create a successful culinary event.

Here's the solution : Easy Entertaining...wonderful and diverse recipes.

Each recipe takes about 30 minutes or less to prepare, start to finish.  May all your entertaining occasions be filled with joy and devoid of excess work and stress.  Let's get started with "Easy Entertaining"!

Sesame Toasts

Ingredients

• 12 1/2-inch-thick slices baguette
• 1 clove garlic
• 3 tablespoons chopped peeled ginger
• 1/2 pound skinless, boneless chicken breasts, cut into pieces
• 1 large egg white
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon cornstarch
• Kosher salt
• 2 scallions, white and light-green parts only, thinly sliced
• 1/4 cup sesame seeds
• Peanut oil, for frying

Directions

Preheat the oven to 200 degrees F. Arrange the bread on a baking sheet and toast in the oven until slightly dry, about 10 minutes; let cool.

Meanwhile, drop the garlic into a food processor through the feed tube with the motor running. Add the ginger, 1 tablespoon at a time, until minced. Scrape down the food processor, then add the chicken, egg white, rice wine, cornstarch and 1 teaspoon salt; pulse into a smooth paste.

Spread 1 tablespoon of the chicken mixture on each piece of toast and sprinkle with the scallions. Put the sesame seeds in a shallow bowl and dip the chicken-covered side of the toasts in the seeds. (The toasts can be covered and refrigerated at this point for up to 3 hours.)

Heat about 1/2 inch of peanut oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the toasts, chicken-side down, until golden brown and cooked through, about 4 minutes. Flip the toasts and cook 1 more minute. Drain on a paper-towel-lined plate. Season with salt and serve warm.

Spicy Peppered Crab Legs

Ingredients

• 3 pounds Alaskan king or snow crab legs, thawed if frozen
• Freshly ground pepper
• 2 tablespoons vegetable oil
• 1 stick unsalted butter, cubed
• 6 cloves garlic, chopped
• 10 thin slices peeled ginger
• 8 scallions, cut into 2-inch pieces
• 4 red jalapeno peppers, seeded and finely chopped
• 2 teaspoons sugar
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• White rice, for serving

Directions

Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking.

Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from the heat.

Heat the vegetable oil and butter in a large Dutch oven over medium-high heat until sizzling (you can also set a roasting pan over two burners). Add the garlic, ginger, scallions and jalapenos; sprinkle with the sugar and cook, stirring, until the mixture is fragrant, about 1 minute.

Add the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through, about 5 minutes. Scatter the toasted pepper on top and continue to cook, tossing, about 1 more minute. Transfer the crab and sauce to a bowl. Serve with rice.

Spinach Artichoke Pasta Salad

Ingredients

• Coarse salt
• 1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
• 1/2 pound fresh baby spinach
• 1 (15-ounce) can baby artichoke hearts in water, drained and chopped
• 1 red roasted pepper, drained and chopped
• 1/2 small red onion, chopped
• 1 clove garlic, cracked from skin
• 1 lemon, zested
• 2 teaspoons lemon juice, the juice of 1 wedge
• 2 tablespoons red wine vinegar, a couple of splashes
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
• Black pepper
• A handful sun-dried tomatoes packed in oil, coarsely chopped

Directions

Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.

Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

Fried Chicken Salad

Ingredients

• 1 (12-ounce) box popcorn chicken (recommended: Tyson)

Directions

For dressing

• 1/2 cup ranch dressing (recommended: Hidden Valley)
• 2 teaspoons BBQ seasoning (recommended: McCormick Grillmates)

For Salad:

• 8 cups romaine or iceberg lettuce, chopped
• 2 tomatoes
• 1 cucumber
• 16 baby carrots

Preheat oven to 425 degrees F.

Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool.

For dressing:

Mix together ranch dressing and BBQ seasoning in small bowl and set aside.

For salad:

Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.

Gravlax with Mustard Sauce

Ingredients

• 3 pounds fresh salmon, center cut
• 1 large bunch of dill, plus 1/4 cup chopped dill for serving
• 1/2 cup kosher salt
• 1/2 cup sugar
• 2 tablespoons white peppercorns, crushed
• 1 tablespoon whole fennel seeds
• Pumpernickel bread, for serving
• Mustard Sauce, recipe follows

Directions

Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.

Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.

Mustard Sauce:

1/4 cup Dijon mustard

1 teaspoon ground dry mustard

3 tablespoons sugar

2 tablespoons white wine vinegar

1/3 cup olive oil

3 tablespoons chopped fresh dill

Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.

Mini Frittatas

Ingredients

• Nonstick vegetable oil cooking spray
• 8 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 ounces thinly sliced ham, chopped
• 1/3 cup freshly grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves

Directions

Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Cheesy Baked Tortellini

Ingredients

• Olive oil
• 2 cups marinara sauce
• 1/3 cup mascarpone cheese
• 1/4 cup chopped fresh Italian parsley leaves
• 2 teaspoons chopped fresh thyme leaves
• 1 pound purchased cheese tortellini
• 2 ounces thinly sliced smoked mozzarella
• 1/4 cup freshly grated Parmesan

Directions

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.

Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Carne Asada Tacos

Ingredients

• 1 12-ounce jar sliced pickled jalapenos, drained
• 1 1 3/4-pound flank steak,trimmed
• Kosher salt and freshly ground pepper
• 1/2 cup chopped white onion
• 1/2 cup fresh cilantro
• Lime wedges, for serving
• 2-4 tablespoons Salsa (homemade or store-bought)
• Corn tortillas (homemade or store-bought)

Directions

Make tortillas, if you're using Homemade Tortillas

Marinate the steak: Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour.

Preheat a grill or grill pan to high. Brush the jalapenos off the steak, pat dry and season with salt and pepper. Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest 10 minutes, then slice.

Assemble the tacos: For each taco, stack 2 tortillas and lay a few pieces of steak in the middle. Top with onion, salsa and cilantro. Top with lime wedges.

Flatbread With Bacon and Scallion Pesto

Ingredients

• 4 thick strips bacon, thinly sliced
• 1 large white onion, thinly sliced
• Pinch of sugar
• Kosher salt and freshly ground white pepper
• 6 scallions, thinly sliced
• 1 teaspoon capers
• 1/2 cup fresh parsley
• Grated zest of 1/2 lemon
• 1/4 cup extra-virgin olive oil
• 1/3 cup creme fraiche or sour cream
• 1 pound frozen pizza dough, thawed
• All-purpose flour, for dusting

Directions

Preheat the oven to 450 degrees. Cook the bacon in a large skillet over medium heat, stirring from time to time, until browned and crispy. Transfer to paper towels to drain; keep warm. Add the onion slices to the drippings in the skillet; sprinkle with the sugar and season with salt and pepper. Cook until light brown and tender, 5 to 7 minutes. Taste for seasoning.

Combine the scallions, capers and parsley in a food processor. Add salt and pepper to taste and half of the lemon zest; pulse gently to chop and blend. Turn the processor on and add the olive oil through the top in a steady stream. Transfer the scallion pesto to a bowl; set aside.

In a small bowl, whisk the creme fraiche and the remaining lemon zest until smooth. Season with salt and pepper; set aside.

Roll the pizza dough into an 8-by-14-inch rectangle on a lightly floured surface. Roll the dough around therolling pin and unroll it onto a baking sheet lined with parchment paper. Place in the center of the oven and bake for 10 to 12 minutes, or until golden brown.

Spread the creme fraeche mixture on the crust. Dot with the onions and some of the bacon drippings from the pan; sprinkle with the bacon. Slice into pieces and drizzle with scallion pesto.

Fresh Fruit Platter

Ingredients

Suggested list of ingredients:

• 2 small ripe melons
• 1 "golden" pineapple
• 2 bunches grapes
• 1 pint fresh figs
• 1 pint raspberries
• 1 pint strawberries
• 1 pint blueberries
• 1 red papaya

Directions

I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.

Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I addraspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.

Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.

Iced Tea with Grenadine

Ingredients

• 4 cups iced tea (homemade or store-bought)
• 1/4 cup fresh lemon juice (1 to 2 lemons)
• 1/4 cup grenadine
• Ice, for serving

Directions

In a large ball jar (or other transporting container), mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve.

Spiked Iced Cappuccino

Ingredients

• 1/2 cup sugar
• 3 tablespoons water
• Crushed ice
• 2 cups freshly brewed espresso, chilled
• 6 tablespoons amaretto liqueur
• 1 cup whole milk or whipping cream, chilled

Directions

Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.

Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve.

Stewed Escarole with Feta

Ingredients

• Kosher salt
• 2 heads escarole, roughly chopped
• 1/2 cup extra-virgin olive oil
• 3 onions, chopped
• 2 tomatoes, seeded and diced
• 3/4 pound feta cheese, crumbled
• Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Add the escarole and cook until bright green, about 1 minute. Drain and transfer to a bowl of ice water; drain and squeeze dry.

Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 6 minutes. Add the escarole and tomatoes, reduce the heat to low and cook until tender, about 6 minutes. Add the feta and cook until partially melted, about 5 more minutes. Season with salt and pepper.

I hope all your entertaining is easy and successful.  I hope these recipes will help in some small way.  Remember to always cook, eat and be happy!

Today's Casseroles - Ultimate Comfort Food

A casserole, from the French word for "saucepan" is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. In British English, this type of dish is frequently also called a bake, coinciding with thecooking technique used to cook casseroles. In Minnesota, this type of dish is sometimes called "hotdish."

Casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, potato or pasta, and, often, a crunchy or cheesy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer (for example lapin à la Gueuze),gin, cider, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked.

Types of casserole include ragout, hotpot, cassoulet, tajine, moussaka, lasagne, shepherd's pie, gratin, rice or macaroni timballo, and carbonnade. A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole cooking is generally done in an oven to bake where heat circulates all around the cooking vessel. Casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation.

In 1866, Elmire Jolicoeur, a French Canadian immigrant, invented the precursor of the modern casserole in Berlin, New Hampshire.The casseroles we know today are a relatively modern invention. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbreads. Some time around the 1870s this sense of casserole seems to have slipped into its current sense. Cooking in earthenware containers has always been common in most nations, but the idea of casserole cooking as a one-dish meal became popular in America in the twentieth century, especially in the 1950s when new forms of lightweight metal and glassware appeared on the market. By the 1970s casseroles took on a less-than sophisticated image.

*Today's Casseroles*

Curried Shrimp Au Gratin

"Creamy, cheesy white sauce flavored with curry enfolds the pink shrimp and rice in this easy casserole." 

Ingredients

• 1 1/2 cups uncooked white rice
• 3 cups water 
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 1/2 teaspoons curry powder
• 2 cups milk
• 1/2 teaspoon white sugar
• 2 tablespoons lemon juice
• 1 cup shredded mild Cheddar cheese, divided
• 1 pound shelled, deveined cooked shrimp
• 1 pinch paprika, or more to taste

Directions

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set aside.
2. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
3. Melt butter in a large saucepan, and cook the onion and celery over medium heat until tender, about 10 minutes, stirring occasionally. Whisk in the flour, salt, and curry powder until smooth; let cook for a minute or two. Gradually whisk in the milk, and bring almost to a boil, whisking constantly until thickened, about 5 minutes. Remove from heat, and stir in sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth.
4. Spread the cooked rice out into the prepared baking dish, and top with the cooked shrimp in an even layer. Cover the shrimp with the cheese sauce; push the tines of a fork all over the casserole between the shrimp to allow the sauce to soak into the rice. Top the casserole with the remaining Cheddar cheese, and garnish with paprika.
5. Bake in the preheated oven until bubbly and browned, about 30 minutes.

Croissant and Salmon Breakfast Casserole

"This easy breakfast casserole gives you the delicious Sunday morning flavors of smoked salmon, croissants, and eggs, all in one dish."

Ingredients

• 3 tablespoons butter
• 1/2 white onion, chopped
• 2 cloves garlic, minced
• 12 eggs
• 1/2 cup milk
• 6 croissants, split - tops set aside and bottoms torn into 1-inch pieces
• 2 green onions, thinly sliced
• 4 ounces smoked salmon, chopped
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Swiss cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh dill
• 1 teaspoon salt
• freshly cracked black pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until onion is translucent, about 5 minutes. Remove from heat. In a bowl, beat the eggs with the milk until frothy and thoroughly blended.
3. Place the torn pieces of croissant bottom into a 9x13-inch nonstick baking dish in an even layer. Top the croissant pieces with the cooked onions and garlic in a layer, followed by layers of green onions, smoked salmon, Monterey Jack cheese, Swiss cheese, mozzarella cheese, and dill. Pour the egg mixture evenly over the casserole, and sprinkle with salt and black pepper. Arrange the tops of the croissants over the casserole, pressing them down into the egg mixture to moisten.
4. Bake the casserole in the preheated oven until the croissant tops are browned and the eggs are set, about 50 minutes. Serve hot.

 

Zucchini Cornbread Casserole

Ingredients

• 4 cups shredded zucchini
• 1 onion, chopped
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn muffin mix
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces Cheddar cheese, shredded

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
3. Bake in a preheated oven for 60 minutes.

Baked Ziti with Ground Beef

"Baked ziti with ground beef, green pepper, onion, tomatoes, basil, oregano, garlic powder, mozzarella cheese, and cooked ziti or macaroni."

Ingredients:

• 1 pound lean ground beef (ground chuck or ground round)
• 1/2 cup chopped onion
• 1 green bell pepper, chopped, about 1/2 cup
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon dried leaf basil, crumbled
• 1/2 teaspoon dried leaf oregano, crumbled
• 1/2 teaspoon garlic powder or small clove garlic, minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 8 ounces ziti or elbow macaroni, cooked and drained
• 2 cups (8 ounces) shredded mozzarella cheese, divided

Preparation:

Sauté ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. Bake at 350° for 25 to 30 minutes, or until hot and bubbly.

This baked ziti recipe serves 6.

Andouille Macaroni and Cheese

"This delicious macaroni and cheese gets lots of extra flavor from the spicy andouille sausage and Cajun seasonings. Serve with a salad or sliced tomatoes for a perfect family meal. Feel free to use another type of smoked sausage in this recipe, like a chicken sausage or chorizo."

Ingredients:

• 7 to 8 ounces wagon wheels or other small pasta shapes
• 1 to 2 teaspoons vegetable oil
• 12 to 16 ounces andouille sausage, thinly sliced
• 1/2 green bell pepper, chopped
• 6 to 8 green onions, thinly sliced
• 2 cloves garlic, finely minced
• 4 tablespoons butter
• 1/4 cup flour
• 1 teaspoon Cajun seasoning
• 1/8 teaspoon ground black pepper
• 2 1/3 cups milk
• 3 cups shredded sharp Cheddar cheese, divided

Preparation:

Heat the oven to 350°. Lightly grease a 2-quart baking dish.

Cook the pasta following package directions. Drain well in a colander and rinse with hot water. Set aside.

In a skillet over medium heat with just enough oil to coat the bottom, cook the sausage with bell pepper until lightly browned and bell pepper is softened. Add green onion and garlic and cook for about 2 minutes longer.

Remove sausage mixture to a plate or bowl. Add the butter to the same pan and heat over medium heat until melted and frothy. Add the flour and stir until smooth. Add Cajun seasoning and pepper. Gradually stir in the milk and cook, stirring, until thickened and bubbly. Stir in 2 cups of the cheese and cook, stirring, until melted. Spoon into the prepared baking dish. Top with the remaining cheese and bake for 20 to 25 minutes, until bubbly and cheese is melted.

Easy Burrito Casserole

"This is a tasty burrito casserole, made with ground beef, Cheddar cheese, burrito seasoning, refried beans, and tortillas. Use part chorizo sausage in this dish, or make it with all ground beef. Serve this easy, flavorful casserole with rice, salsa, and a dollop of sour cream."

Ingredients:

• 6 medium flour tortillas, soft taco size
• 1 pound lean ground beef
• 1/2 pound chorizo sausage, casings removed, or more ground beef
• 1 cup chopped onion
• 2 to 3 tablespoons chopped jalapeno peppers, optional
• 1 package (1 ounce) burrito seasoning
• 1 can (approx. 15 ounces) refried beans
• 2 large tomatoes, diced
• 1/2 cup thinly sliced green onions
• 2 tablespoons chopped cilantro, optional
• 6 ounces shredded mild Cheddar cheese or blend of Cheddar and Monterey Jack cheeses

Preparation:

Lightly grease a 2 1/2 to 3-quart baking dish. Heat oven to 350°.

Slice tortillas into strips about 1 1/2 to 2 inches wide. Arrange half of the strips in the bottom of the baking dish. Set the remaining strips aside.

In a large skillet, brown the ground beef, chorizo, and onion until beef and sausage is no longer pink. Add the jalapeno peppers and burrito seasoning and stir to blend. Stir in the refried beans and continue cooking, stirring, until hot and bubbly.

Spoon the hot filling mixture evenly over the tortilla layer. Sprinkle with the diced tomatoes, green onions, and cilantro. Top with the remaining tortilla strips then sprinkle with the cheese.

Bake for about 10 to 15 minutes, until cheese is melted and the casserole is bubbly.

Serves 6.

Mini Farfalle Pasta With Ham and Fontina Cheese

"Fontina and Cheddar team up to make this hearty pasta dish. This is a delicious pasta bake, perfect for a potluck or an everyday meal. Feel free to use elbows or other medium-sized pasta in this dish."

Ingredients:

• 8 ounces mini farfalle or similar pasta
• 2 slices bacon
• 3 tablespoons butter
• 2 large ribs celery, diced
• 6 green onions, thinly sliced
• 8 ounces diced ham
• 1 teaspoon dried leaf sage, crumbled
• 1/4 cup flour
• 2 1/2 cups milk
• 8 ounces fontina cheese
• 4 ounces shredded mild Cheddar cheese
• salt and pepper, to taste
• Optional Topping:
• 1 cup soft bread crumbs tossed with 2 tablespoons melted butter

Preparation:

Cook the pasta in boiling salted water, following package directions. Rinse and drain in a strainer or colander; set aside.

Cook bacon in a large skillet or saute pan until browned; remove to paper towels to drain. Add 3 tablespoons of butter to the pan, along with the celery, onions, and diced ham. Cook over medium-low heat, stirring frequently, until lightly browned and celery is tender. Stir in sage and flour until well blended. Add the milk and cook, stirring, until thickened. Add cheeses and cook, stirring, until cheese is melted. Taste and add salt and pepper. Add the drained pasta and stir until blended.

Tuna Tetrazzini - Tuna and Spaghetti Bake With Mushrooms and Parmesan

"This tuna tetrazzini is a delicious casserole to make for an everyday family meal. Put this casserole together a day in advance, then cover and refrigerate until you're ready to bake and serve."

Ingredients:

• 8 ounces thin spaghetti, cooked al dente and drained
• 6 tablespoons butter, divided
• 16 ounces thinly sliced mushrooms
• 4 green onions, thinly sliced
• 4 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper
• 2 cans (4 to 6 ounces each) tuna, drained and flaked
• 1 cup frozen green peas, cooked and drained
• 1 cup shredded natural Parmesan cheese, or about 1/2 cup finely grated Parmesan cheese
• 1 cup soft fresh bread crumbs

Preparation:

Heat oven to 350°. Grease a 2 1/2- to 3-quart baking dish.

In a large saucepan over medium-low heat, melt 4 tablespoons of the butter. Add the mushrooms and saute, stirring, until mushrooms are browned and tender. Add the green onions and continue cooking for 1 minute. Stir in the flour until well blended. Gradually stir in the milk. Continue cooking, stirring constantly, until thickened. Add salt, to taste, and pepper. Stir in the flaked tuna and peas. Stir in the spaghetti until well blended. Turn the mixture into the prepared casserole. Sprinkle Parmesan over the casserole.

Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle the buttered crumbs over the Parmesan layer. Bake for 25 to 30 minutes, until lightly browned and bubbly.

Ziti and Pepperoni Bake

"Lots of cheese, sliced tomatoes, and pepperoni make this ziti casserole taste like your favorite pizza. This ziti bake is a rich and delicious dinner everyone will love. Serve this pasta casserole with warm, crusty rolls for a perfect winter meal."

Ingredients:

• 8 ounces ziti
• 6 tablespoons butter, divided
• 8 ounces coarsely chopped mushrooms
• 1 small onion, finely chopped
• 1 small clove garlic, finely minced
• 1/4 teaspoon dried leaf oregano
• 1/4 cup all-purpose flour
• 2 cups milk
• 4 ounces mild Cheddar cheese, divided
• 4 ounces mozzarella cheese, divided
• 3/4 cup grated Parmesan cheese, divided
• 8 ounces thinly sliced pepperoni
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 plum tomatoes, thinly sliced
• 1 cup soft bread crumbs

Preparation:

Cook ziti following package directions; drain in a colander, rinse with hot water, and set aside.

Heat oven to 350°. Spray a 2 1/2-quart baking dish with nonstick cooking or baking spray.

In a large saucepan, melt butter over medium heat. Add the mushrooms and onions and cook, stirring, until mushrooms are browned and onion is softened. Add the garlic and oregano and cook for 1 minute longer. Add flour and stir until well blended. Stir in the milk and continue cooking, stirring, until thickened.

Remove 1/4 cup of each of the cheeses and reserve for topping. Add the remaining cheeses to the sauce and stir to blend. Stir in the pepperoni and salt and pepper, to taste.

Spoon into the prepared baking dish. Top with the sliced tomatoes, then sprinkle evenly with the reserved 3/4 cup of cheeses. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs until well blended. Sprinkle over the casserole. Bake for about 30 minutes, until browned and bubbly.

Cavatappi With Ground Beef and Chili-Style Tomatoes

"This dish is similar to American chop suey, one of my favorite comfort foods. The chili-style tomatoes and Cajun seasoning give it an extra burst of flavor. If you don't have the cavatappi pasta, macaroni, mini penne, or similar pasta will work just as well.".

Ingredients:

• 6 ounces elbows, mini penne, or cavatappi pasta, about 1 1/2 to 2 cups dry
• 1 pound ground round or ground sirloin
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1/4 cup diced green bell pepper
• 1 can (14.5 ounces) zesty chili-style tomatoes, diced
• 1 can (14.5 ounces) tomatoes, diced
• 1 teaspoon seasoned salt blend or Cajun seasoning blend
• 1/4 teaspoon dried leaf oregano or Italian seasoning blend
• 3 tablespoons tomato paste
• 2 tablespoons water

Preparation:

Cook pasta in boiling water following package directions. Rinse and drain; set aside.

In a skillet over medium heat, brown the ground beef with chopped onion. Add garlic and bell pepper; cook, stirring, until green pepper, is just tender. Add chili-style tomatoes and diced tomatoes, along with the seasonings, tomato paste, and water. Bring to a simmer and cook for 1 minute. Stir in pasta and heat through.

I hope you enjoy these "Comfort Food" recipes.  Try them on your family & friends.  Until next time...Cook, Eat and be Happy!