Casserole | Good Dinner Mrs Mellen

Category: Casserole
- Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  Posted at 11:16 am by Good Dinner Mrs Mellen
  
  Sep 11th
  First let me just say that this is a very rich dish not meant to be eaten in large portions. A wonderful lunch or dinner with a salad eating only a small serving size. Eating rich dishes and staying thin is all about portion control and exercise. It’s important to me that I don’t encourage anyone to over eat. With that said let’s get on to this wonderful bread pudding. Until recently I only thought of bread pudding as a rich dessert that I occasionally indulged. One summer in New Hampshire I ordered a savory bread pudding and I was hooked. I made my bread pudding with heirloom tomatoes that I picked fresh from my garden along with my fresh herbs. You can add different veggies to recipe. Experiment, have fun and enjoy a wonderfully richly flavorful dish.
  
  Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  1(1pound) loaf crusty white bread
  
  1/4 cup olive oil
  
  1 tablespoon fresh thyme
  
  2 tablespoon fresh basil
  
  1 tablespoon fresh oregano
  
  1 garlic clove, minced
  
  3 tablespoon olive oil
  
  2 shallots, chopped
  
  2 cloves garlic chopped
  
  2 cups chopped heirloom tomatoes
  
  3 1/2 cup heavy whipping cream
  
  8 large eggs
  
  1 teaspoon black pepper
  
  8 ounces fresh mozzarella chopped into 1-in cubes
  
  2 tablespoon grated Parmesan cheese
  
  Heat oven to 375 F. Butter or spray with cooking spray a 13x9x2-inch baking dish. Cut bottom crust and short ends off bread, discarding. Cut remaining bread with crust into 1-inch cubes(about 10 cups loosely packed). Place cubes in large bowl. Add oil, thyme, basil, oregano and garlic; toss to coat. Spread bread cubes out on large baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 15-20 minutes. Return toasted bread cubes to the same bowl.
  
  Add olive oil to large skillet. Add shallot and garlic saute about 5 minutes stirring occasionally. Add tomatoes continuing to cook for additional 5 minutes. Set aside.
  
  Whisk heavy cream, eggs, salt and ground pepper in large bowl. Mix egg mixture into bread. Place 1/3 of bread and egg mixture in prepared pan. Layer with 1/2 tomato then cheese. Continue layering 1/3 bread then 1/2 tomato and cheese then finally remaining 1/3 bread mixture. Sprinkle top with Parmesan cheese. Can be prepared 1 day ahead. Cover and refrigerate.
  
  Preheat oven 350 F. Bake uncovered until set and top is golden about 50-60 minutes. Let stand 15 minutes before cutting and serving.
  
  Enjoy!
  
  www.gooddinnermremellen.com
  
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  Posted in Casserole, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal, Vegetarian, Weeknight dinner | Tagged bread, family meal, heirloom tomatotes, herbs, Mozzarella, savory bread pudding, vegetarian
- Chicken, Mushroom and Wine Casserole
  
  Posted at 1:18 pm by Good Dinner Mrs Mellen
  
  May 20th
  Chicken, Mushroom and Wine Casserole
  
  I love make ahead meals that can be easily heated to have a home cooked meal quickly. Many a Sunday you will find me in the kitchen cooking meals for the coming week. And what could be tastier than a chicken, mushroom and white wine casserole fragrantly flavored with fresh thyme. The chicken tender separating from the bone without even using a nice. Serve over Arborio rice enjoying as you dip crusty fresh bread into the wine sauce.
  
  3 pounds split chicken breast
  
  salt and pepper
  
  2 tablespoons olive oil
  
  8 ounce slice mushrooms
  
  1 leek, thinly slice, white part only
  
  1 shallot, chopped
  
  2 cloves, chopped
  
  1 cup wine
  
  2 cup chicken broth
  
  2 sprigs fresh parsley, chopped
  
  1 dry bay leaf, crushed
  
  2 springs fresh thyme, finely chopped
  
  Heat oven to 350F. Salt and pepper chicken. In a casserole pan, I use a Le Creuset casserole, heat olive oil. Add chicken breasts cooking on each side until lightly browned. Remove from pan and place on a dish. To casserole pan add mushrooms, leeks, shallot and garlic. Cook for 5minutes while stirring or until all the juices are gone. Add wine, chicken broth, parsley, bay leaf and thyme. Remove casserole from stove and place in over baking for 30 minutes. Garnish with more thyme.
  
  Serve over Arborio rice.
  
  Enjoy!
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  Posted in Casserole, Chicken, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Meal | Tagged chicken. casserole, easy, le creuset, Mushrooms, wine
- Chicken Veronique
  
  Posted at 8:29 am by Good Dinner Mrs Mellen
  
  Mar 31st
  This is a wonderful country french chicken dish that I have made for years. It can be made earlier in the day and reheated before serving. I dress this dish down or up depending on the occasion. If I want to make it more Sunday or company fancy I use split chicken breast, or for everyday I use an assortment of chicken pieces. Either way it is an easy and wonderful meal that will be enjoyed by everyone.
  
  Chicken Veronique
  
  Assortment of Chicken pieces ( Split breast, thighs and legs) about 3 lbs total or 6 Split Breast
  
  1 tablespoon butter
  
  2 tablespoon olive oil
  
  8 oz white mushrooms, sliced
  
  2 leeks, thinly sliced( Use just the white part of the leek)
  
  2 garlic cloves, crushed
  
  2 tablespoon flour
  
  1/2 teaspoon salt (optional)
  
  1 teaspoon dried rosemary leaves
  
  1 teaspoon dried thyme leaves
  
  1/4 teaspoon pepper
  
  1 bay leaf, crushed
  
  1 can (10 3/4-oz size) chicken broth( I use low fat, low salt)
  
  1/2 cup dry white wine
  
  1 1/2 cup of seedless green grapes
  
  Small cluster of green grapes for garnish
  
  1. Rinse chicken and wipe with damp paper towel
  
  2. Heat butter and oil in large, heavy skillet, brown chicken, a few pieces at a time, turning on all sides. Remove chicken as it browns. When finished browning chicken remove any excess drippings except 2 tablespoons.
  
  3. Add mushrooms, garlic and leeks to skillet and cook for about 3 – 5 minutes until until cooked.
  
  4. Wish together flour, wine, and chicken broth add to mushroom mixture. Add salt, rosemary, thyme, pepper, bay leaf, and grapes to pan.
  
  5. Bring just to boiling, stirring. add browned chicken: reduce heat and simmer covered, until tender – about 30- 40 minutes: turn occasionally.
  
  6. I like to serve this over couscous but you can serve over white rice. Cook couscous according to package instruction. Place couscous in large casserole dish. Place Chicken on top and then pour sauce over. Garnish with cluster of green grapes.
  
  Enjoy!
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  Posted in Casserole, Chicken, company dinner, family meals, Good Dinner Mrs Mellen, Hearty Meal, Stew, Uncategorized | Tagged chicken stew, Easy recipe, grapes
- Chicken Enchiladas with Sour Cream Sauce
  
  Posted at 8:58 am by Good Dinner Mrs Mellen
  
  Dec 6th
  Perfect during the busy holiday season is his deliciously simple Enchiladas casserole. You add more heat to dish by adding more hot sauce and 2 not one jalapeno pepper. Have fun adding your own spin to the meal.
  
  Chicken Enchiladas with Sour Cream Sauce
  
  1 pound boneless chicken breast or use Purdue short cuts
  
  2 tablespoon olive oi
  
  1 bunch scallions
  
  2 cloves garlic
  
  1 fresh jalapeño chile pepper, chopped
  
  1 cup tomatoes, chopped
  
  1/4 cup snipped fresh cilantro
  
  2 teaspoons Franks Hot sauce
  
  1/2 cup cream
  
  1/2 cup sour cream
  
  10 soft flour tortilla
  
  1 cup shredded Mexican cheese blend
  
  Jalapeño wheels
  
  Pre-heat oven to 350 F. Place chicken breast in baking dish. Sprinkle with salt and pepper. Bake for 30 minutes. Shred chicken and place in bowl, set aside. Heat oil in skillet, add scallions, garlic, jalapeno pepper and tomatoes. Saute, stirring for 5 minutes then add cilantro and hot sauce continuing to cook for another 2 minutes. Set aside. Put tortilla between two paper towels and microwave for one minute. Fill each tortilla with 1/4 cup chicken mixture and roll up tortilla. Place tortillas, seam sides down, in baking dish. Combine cream, sour cream and spoon sauce over tortillas. Top with cheese and Jalapeno wheels. Bake for 25- 30 minutes or until bubbly and starting to brown. Serve with sour cream, salsa and guacamole.
  
  Enjoy!
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  Posted in Casserole, Chicken, Easy recipes, family meals, Main Dish, Main Meal, Mexican, Weeknight dinner | Tagged Chicken, easy, Mexican, spicy
- Cheese Grits and Sausage Casserole
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Dec 1st
  Christmas morning is a special time in our home where we all gather around the tree to open gifts while remembering all our Christmas pasts. I want to be with my family celebrating not having to prepare breakfast. Which is why I am a big fan of make ahead breakfast casseroles to pop into the oven as I join my family under the tree. Cheese Grits and Sausage so tasty, easy to make and get ready the night before refrigerating until the next morning.
  
  Cheese Grits and Sausage Casserole
  
  Ingredients
  - 6 cups vegetable broth
  - 2 cups uncooked grits
  - 1/2 cup butter, divided
  - 3 cups shredded Cheddar cheese, divided
  - 1 pound chicken sausage links
  - 12 eggs
  - 1/2 cup milk
  - salt and pepper to taste
  Directions
  1. Preheat oven to 350 degrees F. Lightly grease a large baking dish.
  2. Bring broth to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
  3. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain and slice into 1 inch slices. Mix into the grits. Beat together the eggs and milk in a bowl, then mix into the grits.
  4. Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
  5. Bake 30 minutes in the preheated oven, until lightly browned.
  Enjoy!
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  Posted in Breakfast, Casserole, Easy recipes, eggs, Food | Tagged Casserole, chicken sausage, Christmas morning
- French Bistro Chicken Pot Pie
  
  Posted at 4:27 am by Good Dinner Mrs Mellen
  
  Jan 22nd
  I love French bistro cooking. I’m reminded of aged french farmhouses with the wind gently ruffling fields of lavender on a warm summer day. The draw of french cooking to me has always been the style of Provence or elegantly simple bistro cooking. That’s the taste that I wanted to capture with my French Bistro chicken Pot Pie. Elegant but with simple ingredients that speak to my love of casual french cooking. Serve with a salad of interesting fresh greens dressed, petite tomatoes and blue cheese dressed with a french vinaigrette and a glass of crisp Chablis, simply delicious! A meal that transports me to the french country side.
  
  French Bistro Chicken Pot Pie pour deux
  
  2 whole boneless chicken breast
  
  1 tablespoon olive oil
  
  sea salt
  
  freshly ground pepper
  
  1/4 cup butter
  
  1 cup chopped leeks, white only
  
  1/2 cup chopped shallots
  
  1/4 cup flour
  
  1 1/2 cup chicken stock
  
  1/2 cup white wine
  
  2 tablespoon heavy cream
  
  2 teaspoon herbs de provence
  
  1 teaspoon salt
  
  1/2 teaspoon freshly grated pepper
  
  1 cup sliced baby carrots
  
  1 cup haricot verts, cut into 2 inch pieces
  
  Crust:
  
  1/2 package puff pastry, 1 sheet
  
  1 egg, beaten
  
  Preheat oven to 350F
  
  Place the chicken breast on a baking sheet and rub with olive oil. Generously sprinkle breast with salt and pepper. Roast for 40-45 minutes or until cooked thoroughly. Set aside to cool. Cut chicken to 1 inch diced cubed when cool enough to handle.
  
  In a small saucepan heat chicken stock just to boiling. In a large pot or Dutch oven, melt the butter and saute leeks and shallots over medium-low heat for 10 to 15 minutes until translucent. Do not brown. Add the flour and cook over low heat stirring constantly, for 2 minutes. Add hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add wine bring to just to boil then reduce heat to a simmer. Add cream, herbs, salt, and pepper. Add carrots and haricot verts. Mix well.
  
  Preheat oven to 425F
  
  Place a 1 1/2 cup ovenproof dish on pastry on a floured surface. Cut circle from pastry. 1/2 inch larger than dish; cut vents. Refrigerate on parchment-lined baking sheet.
  
  Divide chicken mixture between dishes. top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, 25-30 minutes.
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  Posted in Casserole, Chicken, dinner, family meals, Uncategorized | Tagged French bistro, Good Dinner Mrs Mellen, Pot Pie
- Slow Cooker Chicken Cassoulet
  
  Posted at 7:26 am by Good Dinner Mrs Mellen
  
  Jan 3rd
  Slow Cooker Chicken Cassoulet
  
  2 1/2 pounds chicken 3 small split breast and 4 thighs
  
  1 lb turkey sausage about 5
  
  1 tablespoon extra-virgin olive oil, plus more for brushing
  
  Kosher salt
  
  Freshly ground pepper
  
  2 cups leeks, about 2 thinly sliced
  
  1 medium fennel bulb—halved, cored and cut into 1/2-inch dice
  
  1 carrot, cut into 1/2-inch dice
  
  4 garlic cloves, minced
  
  2 teaspoons minced rosemary
  
  2 teaspoons minced thyme
  
  2 cups chicken stock or low-sodium broth
  
  1/4 cup dry vermouth
  
  1/4 cup pan drippings
  
  1 15-ounce can cannellini beans, rinsed and drained
  
  1/2 cup panko
  
  1/3 cup freshly grated Parmigiano-Reggiano cheese
  
  Preheat the oven to 375°. Place chicken and sausage in baking pan, brush the chicken with olive oil and season with salt and pepper. Roast for 20 minutes, until just starting to browned. Transfer chicken and sausage to slow cooker. Strain drippings reserving 1/4 cup to use later.
  
  Meanwhile, in a large, deep ovenproof skillet, heat the 1 tablespoon of olive oil. Add the sausage and cook over moderately high heat, breaking up the meat with a wooden spoon, until nearly cooked through, about 8 minutes. Add leeks, fennel and carrot cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic, rosemary, and thyme, cook, stirring, until fragrant, about 3 minutes. Combine chicken broth, vermouth, pan drippings and beans.
  
  Place vegetables on top of chicken and sausage in slow cooker. Pour broth mixture over chicken, sausage and vegetables. Combine panko and cheese place evenly on top of chicken, sausage and vegetables. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours.
  
  Make Ahead
  
  The chicken cassoulet can be refrigerated for up to 2 days.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
  www.buzzchomp.com
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  Posted in Casserole, family meals, Food, Hearty Meal, Main Dish | Tagged cassoulet, Chicken, chicken sausage, slow cooker
- Cheesy Pancetta Croissant Breakfast Casserole
  
  Posted at 4:40 am by Good Dinner Mrs Mellen
  
  Dec 18th
  Christmas morning is a time to spend with family not cooking in the kitchen which is why I love make ahead breakfast casseroles that you can just pop in the oven. My Pancetta casserole is a spicy addition to the breakfast table. If you prefer a more traditional casserole substitute ground pork sausage or bacon for the pancetta. Either way is delicious!
  8 oz. Pancetta
  1 1/4 cups (5 oz.) shredded Parmesan cheese
  1 teaspoon table salt
  6 green onions, sliced
  1 (13.22-oz.) package mini croissants (about 24), torn
  
  Vegetable cooking spray
  3 cups milk
  1 cup heavy cream
  5 large eggs, lightly beaten
  2 cups (8 oz.) shredded Mozzarella cheese
  
  Preparation
  
  1. Cook Pancetta 4 minutes in a skillet over medium-high heat, drain on paper towels. Cut into bit size pieces. Toss together Pancetta, Parmesan, and next 3 ingredients; arrange in a 13- x 9-inch baking dish coated with cooking spray.
  
  2. Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours.
  
  3. Preheat oven to 350°. Uncover casserole, and sprinkle with Mozzarella. Bake 45 minutes or until golden. Let stand 10 minutes.
  
  Enjoy!
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  Posted in Casserole, entertaining, family meals, Food, Uncategorized | Tagged Breakfast, Christmas morning, Pancetta
- Farm Fresh Tomato Eggplant Bake with Mozzarella
  
  Posted at 6:05 pm by Good Dinner Mrs Mellen
  
  Aug 17th
  We New Englanders live for the summer months when all the area CSAs and farm markets products are local, fresh and available. Perfect for a vegetable lover and cook. Here is my problem, I get carried away by the bountiful beauty at my local Farmer’s Market going overboard with my purchases. I just can’t help myself, I’m like a kid in a candy shop! What to do when I return home with my bags bursting with all kinds of produce; Cook up all the veggie casseroles that just pop up in my brain. This week I was loving the large local tomatoes along with the deep purple eggplant. I picked up locally grown onions and fresh local mozzarella to finish creating my Tomato Eggplant Bake with Mozzarella. I just added olive oil with my home grown herbs for a flavor bursting veggie dish, quick, easy and delicious.
  
  Farm Fresh Tomato Eggplant Bake with Mozzarella
  
  1/2 cup olive oil
  
  1/2 cup fresh basil, chopped
  
  1/2 teaspoon salt
  
  1/4 teaspoon black pepper
  
  1 large eggplant, peeled and thinly sliced, salted*
  
  1 large vadalia onion, thinly sliced
  
  2 large tomatoes, thinly sliced
  
  8 ounces fresh mozzarella, sliced
  
  1 tablespoon basil, finely chopped
  
  Preheat oven to 350 degrees F. Lightly spray a large 13″by10″ baking pan. Layer eggplant on baking pan. Drizzle with herb olive oil, then top with onion, drizzle herb oil, followed by 1/2 of the slice mozzarella. Continue to layer with tomato, remaining oil then the last of the mozzarella. Sprinkle with finely chopped basil. Bake for 45 minutes until cheese is melted and starting to brown. I then like to broil for a few minutes just so the cheese is bubbly.
  
  *To salt eggplant, peel and cut thinly. Place it in a colander, sprinkle generously with salt (don’t worry, you’ll be rinsing most of it off before you cook it) and let it sit for about an hour. Before using, thoroughly rinse the eggplant and pat it dry.
  
  Enjoy!
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  Posted in Casserole, Farm Fresh Produce, Main Dish, vegetable bake | Tagged Casserole, Eggplant, Mozzarella, tomatoes, vegetables
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