Category: Main Dishes

Main Course Recipes

Categories
Beef Main Dishes

Scott’s Favorite Chili

Got the original recipe from All Recipes, the portions below are half the original recipe. It’s a hearty, fairly thick consistency chili. Our family loves this recipe topped with cheese, along with large Frito Scoops Corn Chips as mini spoons.

  • 1 lb ground beef
  • 1/4 onion, chopped
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. garlic salt
  • 1 (15 oz) can tomato sauce
  • 1 can Rotel
  • 1 (8 oz) jar Pace picante sauce, mild or med
  • 2 tablespoons chili seasoning mix (try Williams original, 1/2 pkg.)
  • 1 (15 ounce) can pinto beans

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Categories
Chicken Main Dishes

One-Step Chicken Bake (a.k.a Laura T’s Chicken)

Back in college, my second cousin Laura T. invited me to dinner with fellow Johnnies/Bennies and served this meal. It’s so simple, yet so tasty. I think I overdosed on the meal, but it still finds its way back to the dinner table every now and then.

Note: We double the rice, soup and water when we make the recipe.

1 C. water
1 C. minute rice (uncooked)
1 can Cream of Mushroom soup
1/4 tsp. paprika
1/4 tsp. pepper
2-4 chicken breasts

  • Mix all the ingredients in a 9×13 inch pan.
  • Puncture chicken all over with a fork and place on top of the rice mixture.
  • Season with additional paprika.
  • Bake 375 degrees, 45-60 minutes
Categories
Chicken Main Dishes Pasta Recipes with Pictures

Creamy Italian Chicken

Creamy Italian Chicken recipe from the Bartholomew Buffet - bbuffet.com

One of our favorite restaurants in Rochester, MN is the Redwood Room.  Years ago they used to serve a creamy chicken pasta dish that was to die for.  For some odd reason they stopped serving this dish, but Liza found this recipe and it tastes just like the dish we craved. So, take our word for it and try it, you’ll be glad you did.

4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/3 C. water
8 oz. cream cheese, softened
1 can cream of chicken soup
Shredded Parmesan cheese
Rice or pasta noodles of choice (I like fettucine noodles myself!)

  1. Place the chicken breasts in a slow cooker.
  2. Combine salad dressing mix and water; pour over chicken.
  3. Cover and cook on low for 3 hour.
  4. In a small mixing bowl, whisk together cream cheese and soup until blended.  Pour mixture over chicken.
  5. Cook 1-3 hours longer (or until chicken is done).  Cut chicken up into bite-sized pieces while in crock pot – last hour.

Server over hot rice or pasta noodles.
Add a bit of shredded parmesan cheese on top before serving

Categories
Beef Main Dishes Recipes with Pictures

Easy Crock Pot French Dip Sandwiches

I am always looking for ways to use up a roast without having to eat … roast. This is a fabulous recipe I got from my friend Erin. She is pretty much the queen of making easy food that tastes like it took all day to prepare. (Well, technically this does take all day.) Most importantly, it’s impossible to mess this up. Enjoy!

3-4 lb. beef roast
2 onions (sliced)
5 C. water
1/2 C. soy sauce
1 envelope Lipton Onion Soup Mix
1 clove garlic, minced
Rolls or hoagies
Thinly sliced Swiss cheese

Place roast in large crock pot. Add other ingredients. Cook on low for 6-9 hours (depending on how hot your crock pot is). Shred beef and place on buns; top with cheese and broil 3-4 minutes or until cheese is melted. Serve with juices for dipping.

Categories
Casseroles Chicken Main Dishes Pasta Recipes with Pictures

Baked Orzo with Chicken, Tomato and Feta

1 medium onion, finely chopped
3 cloves garlic, minced (I often use more)
1 tsp. dried basil (I use much more)
2 T. olive oil (divided)
1/2 C. white wine
1 large can petite diced tomatoes (28 to 32 oz)
1 tsp. salt (optional)
1 1/2 to 2 lbs diced cooked chicken
1 lb. orzo pasta
1/2 C. black olives, pitted and chopped (optional)
1 to 1 1/2 C. crumbled feta (to taste)

  1. Preheat oven to 425.
  2. Cook onion, garlic and basil in 1 Tbsp oil in a 4-quart heavy pot over moderately high heat until onion is softened (about 3 minutes – but I usually do them longer). Add wine and boil until reduced by half (about 3 minutes). Stir in tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened (about 8-10 minutes).
  3. While sauce is being prepared, cook orzo to al dente (don’t overcook, as it will become mush in the sauce). Reserve 1/2 C. of pasta cooking water and then drain orzo. Return orzo to pot and toss with remaining 1 Tbsp of oil. Stir in sauce and chicken, then reserved cooking water (note: I generally don’t add much of the water (if it looks dry, I add just a bit of it), then add olives, salt and pepper to taste.
  4. Spoon into an oiled 13 x 9 baking dish, then sprinkle with feta. Bake uncovered in middle of oven until cheese is slightly melted and pasta is heated through (approx 15 minutes).

    Note: Makes excellent left-overs (just microwave). Can be made a day ahead for a dinner party (it actually tastes better on day 2, in my opinion!)

Categories
Chicken Main Dishes Recipes with Pictures

Cheddar Chicken

Cheddar Chicken recipe from the Bartholomew Buffet - bbuffet.com

I tore this recipe out of Real Simple magazine, since I am always looking for something good and easy for dinner. (The fact that I then actually made it is quite impressive, if I do say so myself.) Though it’s not exactly a healthy chicken dish, my kids gave it a 9 out of 10 and a “one hundred HUNDRED” out of 10. Which means they ate it. Which means it’s a winner! The adults loved it, too.

16 buttery crackers (such as Ritz), crushed (about 3/4 C.)
6 oz. sharp Cheddar, grated
1 clove garlic, finely chopped
Kosher salt and pepper
4 – 6 ounce boneless, skinless chicken breasts
4 T. unsalted butter, melted

  • Heat oven to 350 degrees. In a bowl, combine the crackers, cheese, garlic, and 1/4 teaspoon each salt and pepper.
  • Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined backing sheet.
  • Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes.
Categories
Beef Main Dishes Recipes with Pictures

Good Beef Burgers

Went down to Iowa to visit my father in-law with the family and he made this for lunch.  It was so simple to make and yet so tasty.  Certainly something we’ll be trying again at home.  Thanks Rog!

1 1/2 lb. browned ground beef
1/2 medium onion, chopped
1 can – chicken gumbo soup
1 1/2 T. mustard
1 T. ketchup

Simmer for 30 minutes and serve.

Categories
Beef Casseroles Main Dishes Pasta Recipes with Pictures

Stuffed Shells

Stuffed Shells recipe from the Bartholomew Buffet - bbuffet.com

This recipe comes from my sister in-law Becky Lenz.  She made this dish for dinner one night over Christmas.  It was a great dish, full of flavor.  The picture doesn’t do it justice, so don’t judge the recipe by the photo, just make and you’ll agree!

1 box jumbo shells
1 lb. ground beef
1/2 lb. Italian sausage
1 small onion – chopped
1 medium pkg. shredded mozzarella cheese
1 small pkg. shredded Italian 5 blend cheese
2 lg. can Hunts 4 cheese spaghetti sauce
2-3 tsp. Grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
4-5 tsp. oregano
3-4 shakes of parsley flakes

  1. Cook noodles according to package.  Drain with cold water and let cool.
  2. Brown meat and onion
  3. Add salt, pepper and oregano
  4. Cook until the meat is browned and the onion is clear
  5. Drain grease off meat mixture
  6. Add 2 cups sauce and 1 cup of each type of cheese to meat mixture and mix together until cheese is partially melted
  7. Cover bottom of 9 x 13 baking dish with sauce
  8. Stuff shells with mixture and place in baking dish
  9. Cover with remaining shredded cheese
  10. Cover with remaining spaghetti sauce
  11. Sprinkle with Parmesan cheese and parsley flakes
  12. Cover with foil and bake at 350 degrees for 1 hour.
  13. Remove foil and bake for additional 5-10 minutes

NOTE — Make sure that noodles remain covered with sauce while baking

Categories
Beef Casseroles Main Dishes Pasta Recipes with Pictures

Shaun’s Rigatoni

We got this recipe from our neighbors (the Langs) after the birth of our third kiddo.  They brought over a big casserole dish and it had excellent flavor.  Absolutely something we would make again, or accept from our neighbors if they are so inclined to deliver over another pan. Hint, hint!

1 lb. ground beef
1/2 C. chopped onion
1/4 C. chopped green pepper
1 pkg. Italian style spaghetti sauce mix (Shilling Brand)
1 – 16 oz. can whole tomatoes
1 – 6 oz. can tomato paste
3/4 C. water
Velveeta Cheese
3/4 box Rigatoni Noodles

  1. Fry hamburger, onion and green peppers together.
  2. Boil noodles.
  3. Combine hamburger with paste, tomatoes, sauce mix and water.
  4. Stir into noodles.
  5. Layer with Velveeta in casserole pan.
  6. Bake at 350º for approximately 35 minutes covered.
Categories
Cheese Main Dishes Pasta Recipes with Pictures Vegetarian

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

I got this recipe from the Food Network website (link).  I didn’t follow the directions exactly as you see them below.  Here are the changes I made to the recipe: instead of three eggs I used just one, and instead of using a slow cooker I baked mine at 375 degrees for 45 minutes. It was excellent!

2 C. uncooked elbow macaroni
4 T. (1/2 stuck) butter, cut into pieces
2 1/2 C. (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 C. sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 tsp. salt
1 C whole milk
1/2 tsp. dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.