Category Archives: Main Dish

Ham/Cheese Casserole

Ham and Cheese Biscuit Casserole, Slow Cooker

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If you have never tried Gouda cheese this is a great recipe to whet your taste buds. Aldi generally carries Gouda cheese and at a very good price. We haven’t tried using smoked Gouda but I think it would be awesome.

Ham/Cheese Casserole
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Ham and Cheese Biscuit Casserole, Slow Cooker

Course: Main Course
Servings: 8

Ingredients

  • 1 can Pillsbury Grands Homestyle refrigerated biscuits
  • 8 oz ham diced (about 1 1/2 cups)
  • 4 each green onion thinly sliced, white and green parts separated
  • 3/4 cup heavy whipping cream
  • 1 1/2 cup Gouda cheese shredded (6 ounces)

Instructions

  • Spray 5 quart slow cooker (I just used the big one) with cooking spray. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; place into slow cooker.
  • Mix 1 cup of the ham, the green onion whites and whipping cream; toss to coat. Spread mixture evenly in bottom of slow cooker on top of biscuits.
  • Sprinkle cheese and remaining 1/4 cup ham over top, leaving 1 inch border (around the edge of the cheese) so cheese doesn't touch slow cooker insert.
  • Cover top with large kitchen towel. Then place slow cooker lid on top to towel. This will prevent condensation from dripping onto biscuits and cooking. Cook on LOW heat for 2 to 2 1/2 hours. Sprinkle with green onion greens and serve warm.
Taco Casserole

Recipe for Easy to Make Frito Pie

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This taco casserole recipe is surprisingly easy to make, full of flavor, and somewhat healthy to boot. You can use a commercially produced Taco Seasoning Mix or make your own.

Taco Casserole
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Frito Pie

Course: Main Course
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 ½ pound ground beef we use 1 pound, can also use ground turkey
  • 1/2 medium onion diced
  • 1 package Taco Seasoning Mix
  • 16 oz can pinto beans drained and rinsed
  • 15 oz can tomato sauce
  • 11 oz can Mexican-style corn drained, can also use whole kernel corn
  • 1 cup cheddar cheese shredded
  • 1 cup Frito chips
  • sour cream (optional)
  • 2 each green onion sliced (optional)
  • 1 cup lettuce shredded (optional)
  • 1/2 cup tomato chopped (optional)

Instructions

  • Preheat oven to 400 degrees. In a large skillet on medium-high heat saute onion in a bit of oil until translucent. Add ground beef or turkey, break into small pieces until cooked through. Drain most of the fat.
  • Stir in Taco Seasoning Mix, beans, tomato sauce, and corn. Bring to boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Spoon into 2-quart baking dish. Sprinkle with cheese and Frito chips.
  • Bake in 400° oven for 5 to 10 minutes until cheese is melted.
  • To serve, put a few Frito chips in the bottem of a bowl and spoon in the baked taco casserole. Top with your choice of sour cream, green onions, lettuce, and tomatoes.
  • This casserole can be frozen. Place in freezer BEFORE adding Frito chips and cheese. Allow frozen mixture to thaw, place in large pan and bring to a boil, spoon into 2 quart baking dish, add Frito chips and cheese and bake in 400 degree oven until cheese is melted.
Butterfly Chicken-Cooked

Who Knew Chicken and Black Beans Could Be So Good?

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This recipe is dead easy and you don’t even need to thaw the chicken. So easy to throw together, turn on the crock pot or slow cooker, and head to work. Almost ready to eat when you get home.

Read more: Who Knew Chicken and Black Beans Could Be So Good?
Butterfly Chicken-Cooked
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Chicken and Black Beans

Course: Main Course
Servings: 4

Ingredients

  • 1 package chicken tenders frozen, Costco brand
  • 15 oz can corn drained
  • 15 oz can black beans drained
  • 15 oz jar salsa medium
  • 1 block cream cheese

Instructions

  • Place FROZEN chicken breasts in bottom of crock. Pour corn, beans and salsa on top. Cook for 7-8 hours. The chicken should just fall apart.
  • Place 1 brick of cream cheese on top and leave alone for 30 – 45 minutes. Stir all together and serve over rice.

Shrimp Boil with Old Bay Seasoning

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These cold shrimp are excellent with cocktail sauce.

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Shrimp Boil With Old Bay Seasoning

Course: Main Course

Ingredients

  • 2 pound shrimp raw with shells
  • 1 cup apple cider vinegar
  • 8 cup water
  • 1/3 cup Old Bay Seasoning
  • 4 clove garlic
  • 6 each black peppercorns whole

Instructions

  • Combine vinegar, water, 1/3 cup Old Bay, garlic and peppercorns in a large soup pot. Bring to a boil over medium high heat.
  • When water is rapidly boiling, add shrimp, cover and cook 2 to 4 minutes (until shrimp are just pink).
  • Immediately drain shrimp, place uncovered in a bowl and refrigerate (at least 30 minutes) until ready to serve.

Ham with Honey Dijon Glaze

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This is our go-to recipe for ham at Easter (and sometimes Christmas). It looks complicated but it really isn’t.

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Ham With Honey Dijon Glaze

Course: Main Course
Servings: 10

Ingredients

  • 1 ham pre-cooked
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup honey
  • 2 TBL Dijon mustard
  • 1/4 tsp cinnamon ground
  • 1/4 tsp clove ground
  • 4 clove garlic smashed

Instructions

  • Pre-heat oven to 300 degrees. Trim away the rind, leaving the fat under the rind of the ham. Let ham rest at room temperature for 1-2 hours.
  • Line baking tray with aluminum foil. Score 1 inch diamond pattern no more than 1/4 inch deep, pour 1/3 cup water in pan, place ham in pan and cover with foil. Bake for 30 minutes.
  • In a sauce pan, heat butter on medium high heat. Add brown sugar, honey, Dijon mustard, cinnamon, and cloves and constantly stir for two minutes. Reduce heat to just a simmer and add garlic until the sauce is the consistency of room temperature honey.
  • Remove ham from oven and discard foil. Increase oven temperature to 425 degrees. Pour 1/3 of the glaze over the ham. Return to oven and cook for 15 minutes. Brush 1/3 of the glaze and pan juices over the ham, return to oven and cook for 15 minutes. Brush 1/3 of the glaze and pan juices over the ham and cook for 15 minutes. If crust is still pink, broil for 2-5 minutes.
  • Let ham rest 10–20 minutes before slicing.

Pot Roast-Simple and Easy

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This is an easy to pull together recipe that is great for a cold winter day.

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Pot Roast

Course: Main Course
Servings: 5

Ingredients

  • 2-2.5 pound chuck roast
  • 1 TBL vegetable oil
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper ground
  • 1/2 tsp thyme dried
  • 1/2 pound carrot about 5 medium carrots
  • 1 pound Yukon gold potatoes 8–10 potatoes
  • 1 clove garlic minced
  • 1/2 tsp rosemary dried
  • 1 each bay leaf
  • 1 cup dry red wine small bottle is slightly more than 1 cup
  • 1 cup beef broth

Instructions

  • Preheat your oven to 325 degrees. Peel carrots and cut into 2 inch chunks. Peel potatoes and cut into large chunks. Season the chuck roast with the kosher salt, pepper, and thyme.
  • Add the vegetable oil the dutch oven and heat. When it ripples and is hot, add the roast and brown deeply for 4–5 minutes on each side (or if you can, brown in your slow cooker).
  • Add remaining ingredients and do one of the following: 1) Bring just to a simmer on the stove top over medium high heat. Once the broth is simmering, cover and place in the over and bake for 2 hours. OR 2) cover and place in the over and cook for 3 – 3 ½ hours.

Steak Shish Kabobs, Marinated

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Be sure to cut the pieces of steak into the same size pieces so they cook at the same rate. The recipe says the prep takes 3 hours and 10 minutes. However, 3 hours of that time is marinating the meat which give you time to have a favorite cocktail.

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Steak Shish Kabobs, Marinated

Prep Time3 hours 11 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

Marinade

  • 1 cup soy sauce
  • ½ cup white vinegar
  • ½ cup brown sugar
  • ¼ cup onion diced
  • 2 TBL vegetable oil
  • 2 tsp garlic minced
  • 1 tsp ginger ground
  • salt and pepper to taste

Other Ingredients

  • 2 pound sirloin cut into bite sized pieces (can also use flank steak)
  • 1 medium red onion cut into bite sized pieces
  • 1 medium green bell pepper cut into bite sized pieces
  • 8 ounce mushrooms cut into bite sized pieces
  • 8 shish kabob skewers

Instructions

  • Whisk all marinade ingredients together in a bowl or container. Place pieces of steak in the marinade and pierce with a fork to allow juices to soak into the meat. Cover and store in the refrigerator for at least three hours (the longer the better!).
  • Let skewers soak in water for up to 30 minutes before grilling to prevent them from burning. After meat has marinated, slide alternating pieces of meat, onion, bell pepper and mushrooms onto skewers. Heat grill to medium-high heat and grill for 8-10 minutes until done.

Chicken Bacon Caesar Bubble-Up Bake

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Lori rated this recipe very, very, good and Carl thought it was excellent. Try the recipe for yourself and let me know your rating.

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Chicken Bacon Caesar Bubble-up Bake

Prep Time10 minutes
Cook Time50 minutes
Course: Main Course
Cuisine: American
Servings: 8

Ingredients

  • 8 oz container garlic & herbs spreadable cheese
  • 1/2 cup Caesar salad dressing
  • 1/4 cup water
  • 1/4 tsp black pepper
  • 1 can Pillsbury Grands Flaky Layers Buttermilk biscuits 16.3 oz can, 8 biscuits, refrigerated
  • 2 cup rotisserie chicken chopped
  • 3/4 cup bacon cooked and chopped
  • 2 cup spinach fresh, coarsely chopped
  • 2 cup Italian cheese blend shredded (8 oz)

Instructions

  • Bring biscuit dough to room temperature. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, mix spreadable cheese, Caesar dressing, water and pepper with whisk. Separate dough into 8 biscuits; cut each into sixths, and add to bowl, mixing until incorporated.
  • Add chicken, half of the bacon, the spinach, and 1 cup of cheese to the biscuit mixture; fold in until mixed well.
  • Spoon mixture into baking dish; top with remaining 1 cup cheese and remaining bacon.
  • Bake 33 to 37 minutes or until deep golden brown and biscuits are baked through.