Tag Archives: main dish

Divine Casserole aka Sour Cream Noodle Bake

Divine Casserole Finished
One of my favorite websites is Deep South Dish.  It is written by Mary Foreman and she whips up some awesome dishes.  She recently posted a recipe for this Divine Casserole.  She says “Divine Casserole, sometimes called simply Sour Cream Noodle Bake, is sort of a cross between baked spaghetti and lasagna in its flavor.  Made with egg noodles tossed with a mixture of cream cheese, sour cream and cottage cheese, layered with a tomato-based meat sauce and shredded cheese, it might just become a family favorite!”

I was intrigued by the combination of ingredients and readily put it on my “make this soon” list.  I have a pantry full of homemade marinara sauce from last year’s summer bounty and I love using it up in new and interesting ways.  Mary says  this is an “old” recipe often found under a variety of  names such as Sour Cream Noodle Bake, Sour Cream Baked Spaghetti, Husband’s Delight, Italian Delight even Godfather Casserole.

Divine Casserole single
 My sous-chef dish-washing mom and the Chief  both gave this a “thumbs up”.  We actually loved it.  It made a large pan full and I put half in the freezer and will be serving it up again shortly.

Divine Casserole tabled
You will find the recipe here at Deep South Dish.Thank you Mary for yet another excellent recipe.  Blessings!
~Catherine
Psalm7-17

Cream of Fresh Tomato Soup II

soup and salad
It’s soup season!  My first new soup of the fall came from a recipe by Ina Garten of the Food Network.  This summer when our Roma tomatoes were coming in by the dozens I didn’t have time to do anything with them.  My sous-chef dish-washing mom was fighting breast cancer, we had a fair amount of company in and out and in August my sweet little grandsons were visiting for 10 days.

Bag of roma tomatoes
So, as my Chief Gardener would bring in baskets of tomatoes with a slight look of apology, I would smile, say “no problem honey”.  Then I washed them up and whisked them away to the freezer.

fresh tomato basil soup
However, on this particularly day the Chief had just brought in the last of the fall tomatoes.  He was pulling the plants and cleaning up the garden. Our fall was pretty hot but I really, really wanted to make fresh tomato soup with this last basket of tomatoes.  That evening a cool rain blew through and I thought “Ah-ha!  soup tomorrow.” The coolness didn’t last but we had soup anyone.

It wasn’t until I started writing this blog post that I discovered that I used this same recipe from Ina Garten last fall!  I should have searched MY OWN website for a recipe before I went searching hers.  :)

fresh tomato soup ladled
Last year’s soup looked like this. You can get the recipe here.  We loved this soup as much this fall as we did last fall!

I still have bags of frozen Roma tomatoes in the freezer and will enjoy making this again when the weather gets really, really cold!

Have a blessed weekend and possibly a soup Saturday!

Happy Cooking!
~Catherine

Think upon these things:

All Scripture is breathed out by God and profitable for teaching, for reproof, for correction, and for training in righteousness, that the man of God may be complete, equipped for every good work.

2 Timothy 3:16-17 ESV

Spring Is In The Details

Cave spring watercress This is the cave spring that feeds the little creek that runs in front of our home.  The cave is located on our neighbor’s property.  Lucky for us she doesn’t mind us walking down her lane and across her front yard so that we can view this lovely spring.  During the winter everything surrounding the water turns a dullish gray-brown. The leaves pile up and freeze. The flowers along the creek lose their blooms and die.  It is winter after all.

Cave Spring 2014Yet, before the daffodils bloom, before the grass turns green, and before the spring wildflowers pop up everywhere this beautiful little creek glows green with watercress. Wikipedia tells me that watercress is one of the oldest known leaf vegetables consumed by humans.

If I were Martha Stewart I would be making watercress salad. When my Chief Culinary Consultant first saw the watercress in our creek he said “you should make watercress salad.”  Being the ever dutiful wife, I said, “Okay.”  But before I ventured out to gather the leafy green water-laden vegetable I Googled it.  I quickly found that the USDA says it should not be eaten if there is any chance an animal or animals have access to the water.  Well, of course they do! The article I read went on to mention contamination and all that.

Our friend Tom, who has lived in these parts all his life (and is a medical doctor) says that’s crazy. He says “just wash it well and enjoy it!”  Dutiful wife or not I have chosen not to poison  treat my family to watercress salad — until now.

A recent early spring walk up to the cave spring unveiled this stunning leafy watercress sitting right at the cave’s opening in flowing fresh water.  Soon I will venture down the creek embankment and harvest some fresh watercress.

Have you ever eaten watercress salad? How was it?

Martha Stewart salad watercressThis is a picture taken by Jose’ Manuel Picayo Rivera for Martha Stewart. It is a Roasted Sweet Potato Watercress Salad.  Looks good doesn’t it?

Oh, taste and see that the Lord is good!
Blessed is the man who takes refuge in him!   Psalm 34:8

Psalm 34:8 is one of my favorite Bible verses and it seems so fitting for this first day of April.  Have a blessed day and Happy Spring!

-Catherine

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

bacon wrap stuffed chicken single
Oh my word a Facebook recipe does it again! There are kazillions of recipes being posted from wall to wall on Facebook.  I drool over them just like you do. But, just like you, I can’t cook or bake or EAT everything out there.

Place chicken in Ziplock bag and then pound to 1/4" thickness

Place chicken in Ziplock bag and then pound to 1/4″ thickness

Occasionally I stop, read a recipe and then print it out. I am not certain if all the stars align, the recipe just looks exceptionally appealing or I am just hungry at that moment.  Maybe a little bit of all three.

The headline to this recipe read:
OMG, I AM IN LOW CARB HEAVEN WITH THIS ONE!
This was followed by a short list of ingredients:

Chicken breast — always, well usually, in my freezer
Cream cheese – got it
Chopped green onion – just happen to have some needing to be used
Hot pepper jack cheese – I added this one
Bacon – always available from the freezer

stuffed chicken bacon wrap

Two chicken breasts, each cut in half and pounded thin makes 4 large servings

We, the Chief, my sous-chef dish-washing mom and I, LOVE stuffed chicken breast.  Enuf said.

baked stuffed chicken breasts
This recipe — OMGosh! My new favorite stuffed chicken breast. If the cream cheese and pepperjack don’t do it for you, the bacon will put this over the top! The chicken stays very moist as it cooks and the pepperjack cheese will melt and the cream cheese will keep a little form.  The bacon – well it crisps up beautifully.  I turned these over and broiled the bottoms to crisp up bacon that was already well cooked.

single chicken halved
I will be wrapping this up for a Christmas party or two!

Happy Cooking!
Catherine

GIVE THANKS
Psalm 95:2-3

Let us come into his presence with thanksgiving;
let us make a joyful noise to him with songs of praise!
For the Lord is a great God, and a great King above all gods.

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 4 large servings

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

An easy, but elegant main dish! The chicken is moist, the flavor superb and the bacon a perfect wrapping!

Ingredients

  • 2 Boneless skinless chicken breast
  • 4 tablespoons cream cheese
  • 1/4 cup Pepperjack cheese, shredded
  • 2 tablespoons green onion, chopped
  • 4 to 8 pieces of bacon

Directions

  1. Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4" thick.
  2. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.
  3. Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
  4. Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
  5. Place on baking sheet and back for 30 minutes at 375 degrees F.
  6. Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
  7. Serve immediately.

Notes

* One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding as well.

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Crock-Pot Meatloaf

It is a funny thing about good intentions.  I have good intentions to blog more than I do.  I have good intentions to share many thoughts that race around my head each day.  But the sorry truth is that I may have the intention to undertake good actions but fail to take action.  Does this sound familiar at all? Hakodate Japan Silversea
For the better part of September my sous-chef dish-washing mom, Chief Culinary Consultant and I were traveling.  We went on a fabulous cruise that took us up the Alaskan coast, across the Bering Sea to Russia with a final destination in Tokyo, Japan!  For weeks before our trip I double blogged posts so that you, my dear reader, would not be without scriptures and new recipes throughout September.
welcome to hakodateBut then a strange thing happened.  I came home, got the flu and all my blogging good intentions went right out the window! Now, after a good recovery from the flu, jet lag and a zillion loads of laundry, we are on the downhill side of October and I am wondering how I got here.   I hope you will forgive my good intentions with bad follow through!

Hakodate Japan bayWhen my niece Crystal began nursing school this fall she asked me for crock-pot recipes to help her get through the week between long days of nursing, tons of homework, and feeding a hungry family of 5 each evening!

meatloaf in crockpotThis summer my daughter-in-law Joddie told me that when she makes meatloaf she always cooks it in the crock-pot.  Whaaat?  I had never even thought about making meatloaf in the crock-pot.  Would my favorite meat loaf recipe work in a crock-pot?
cooked meatloafThe answer is … heck yes!

sliced meatloafOh my gosh, this is wonderful. I don’t know why but the meatloaf is denser when cooked in the crock pot.  It slices beautifully.

I dare to say any meatloaf recipe will work cooking it this way, but I think all meatloaf is better with a tasty topping.  I used 2 pounds of hamburger but my crock-pot would have held double that amount.  I cooked on high for 3 hours because I started it after 2 p.m.  If you have more time, you can cook on low for 6 to 7 hours.  My crock-pot runs hot even on low and so you should adjust according to your cooker.

crockpot meatloafIn the absence of time (2 minutes) it takes to mix up this topping, using a bottle of Heinz Chili Sauce works well too!

Have a tasty week!
Catherine
Little children, let us not love in word or talk but in deed and in truth.
  1 John 3:18

 

 

 

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