With schools closed and people trying to stay close to home, I have a feeling home cooking is about to make a comeback.
Not everyone is a gourmet chef or even a great home cook, but some dishes are so easy, you just have to know how to follow directions. I thought I would share some easy, delicious recipes that everyone will enjoy.
Southwestern Sausage Quiche
1/2 pound sausage
1 1/2 cups cheddar cheese, grated
1 can (10 ounces) Rotel tomatoes, drained (I pulse mine in the food processor)
2 eggs
1/4 cup Ranch dressing
1/4 cup sour cream
1/3 cup milk
1 9-inch unbaked deep dish pie shell
Preheat oven to 350. In a large skillet, cook sausage until well browned, stirring frequently. Drain off grease and set aside. Whisk together eggs, Ranch dressing, sour cream and milk. Add sausage, cheese and Rotel. Stir to combine. Pour egg mixture into prepared pie crust. Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.
Beef Enchilada Casserole
1/2 tablespoon of olive oil
1 cup of chopped onion
2 pounds of ground beef
2 (8 ounce) cans of tomato sauce
1 (11 ounce) can of Mexicorn or Fiesta Corn, drained
1 (10 ounce) can of enchilada sauce
1-1/2 teaspoons of chili powder
1/2 teaspoon of dried oregano
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly cracked black pepper
About 16 corn tortillas, softened in the microwave
1-1/2 cups of chicken broth
2 cups of shredded cheddar cheese
Preheat oven to 375 degrees. In a large skillet, heat the olive oil over medium to medium high heat. Add the chopped onion and sauté until soft. Add the ground beef and cook until browned, breaking up the meat with a potato masher. Drain off excess fat, if needed, and return to skillet.
Add the tomato sauce, corn, enchilada sauce, chili powder, oregano, salt and pepper and bring to a boil. Reduce heat to medium and cook for about 5 minutes, stirring occasionally.
Meanwhile, prepare a 9 x 13 inch baking dish with non-stick spray. Pour the chicken broth into a pie plate and dip the softened tortillas in the chicken broth, placing enough of them to cover the bottom of the pan and overlap, with some extending up the sides of the dish. Place 1/2 of the meat mixture on top of the tortillas and layer with 1/2 of the cheese. Add another layer of dipped tortillas, then meat and sprinkle with the other half of the cheese. Loosely tent with aluminum foil and bake at 375 degrees F for 10 minutes covered. Remove the foil and bake an additional 5 minutes. Remove and let sit for a few minutes before cutting.
Million Dollar Spaghetti Casserole
1 pound of Ground Beef
28 ounce spaghetti sauce
8 ounces of Cream Cheese
1/4 cup of Sour Cream
1/2 pound of Cottage Cheese
Stick of butter
1 pound pasta such as elbow noodles or rotini
Bag of shredded cheese (I use pizza blend)
Optional: sliced mushrooms, diced bell pepper, diced onion
Preheat oven to 350 degrees. Boil the noodles. Mix together the cream cheese, sour cream and cottage cheese in a mixer to thoroughly mixed together. Set aside. If you have chosen to use the bell pepper or onion sauté them for 3 minutes then toss in the hamburger meat. Brown hamburger meat in a skillet and drain. Add spaghetti sauce and mix together. Put a few slices of butter in bottom of a 9×13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer. Then add the rest of the noodles on top of this with a few pats of butter.
Now pour the red sauce and meat on top and spread.
Bake for 30 minutes. Remove from oven and spread cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.
Brown Sugar and Butter Glazed Baked Ham Sandwiches
24 squares of baked ham
12 sweet dinner rolls sliced
3 slices Swiss cheese cut into quarters
Sauce
1/2 cup butter melted
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon onion powder
Place two slices of ham on each roll, or more if desired and top with a square of Swiss cheese and the top half of the roll.
Place sandwiches into 13x9" baking pan, ungreased.
Combine all ingredients of the sauce in a dish and then pour evenly on top of the rolls, letting the excess pool at the bottom of the pan.
Cover the baking pan with foil and refrigerate for 2 hours, or up to the next day.
In a 375-degree, preheated oven, bake the covered pan for 10 minutes, uncover and continue baking for another 10 minutes, or until the cheese has melted and tops begin to brown.
Serve immediately.
Chicken Club Lettuce Wrap Sandwich
1 head iceberg lettuce (cored and outer leaves removed)
1 tablespoon mayonnaise
3 ounces about 6 slices organic chicken or turkey breast
2 strips center cut bacon (cooked and cut in half)
2 thin slices of tomato
1 piece of parchment paper (about 14" x 14")
Place the parchment paper down on your work surface.
Layer 6 to 7 large leaves of lettuce in the middle of parchment paper so that you create a lettuce base about 9 inches by 10 inches. Spread the mayo in the center of the lettuce wrap.
Layer with the chicken or turkey, bacon and tomato.
Starting with the end closest to you, roll the lettuce wraps jelly roll style using the parchment as your base as tight as possible. Halfway through rolling, tuck the ends of the wraps towards the middle.
Continue to roll the lettuce wrap, keeping it as tight as possible and using the parchment paper to guide you.
When it is completely wrapped, roll the remainder of the parchment around the lettuce tightly.
Using a serrated knife, cut the lettuce wrap almost completely, leaving a small piece of the parchment intact to help hold it together.
