More Freezer Tips

More Freezer Tips

Ingredients:
• We’ve found that soft cheeses are easier to cut when
slightly frozen. Simply place the cheese in the freezer 20 to
30 minutes prior to shredding or cutting. The cheese will be
easier to handle.
• Casserole recipes often call for creamed soups and fresh
stocks. If you choose to make your own soups from scratch,
chances are you will have extra on hand. For the most part,
soups and broths freeze very well. Thaw the cream soups in
a double boiler to prevent the cream from burning. Clear
soups and broths can simply be thawed in a saucepan set
over medium heat until heated thoroughly.
• Bread crumbs and croutons are always handy for adding
texture to casseroles, but they can go stale quickly once
opened. Keep them fresh longer by storing them in the
freezer.
• Hey sugar, what’s your story? Brown sugar is used often in
our casseroles and can be kept fresh by storing in the freezer.
Place in a freezer bag or other airtight container for
maximum freshness. Don’t worry if it hardens; it will soften
up as it thaws.
• Make several batches of pie crusts at one time to save
yourself some time later on. You can form dough into disks.
Wrap them tightly in plastic wrap and freeze. When ready to
use, remove from the freezer and allow to thaw before using.
Another big time-saver is to roll the dough out between
several sheets of plastic wrap. Using a small pizza box for
the storage container, stack the disks, and then store the box
in the freezer. Use as needed for your favorite recipe.
• Keep your nuts fresh longer by storing them in the freezer.
Package both shelled and unshelled nuts in freezer bags and
freeze up to six months. Other benefits for freezing nuts are
that unshelled nuts will crack easier when frozen, and there
is never a need to “thaw” nuts—they can go directly from the
freezer into your dish.
• When cutting dried fruit, you will find that it sometimes
sticks to the blade of your knife. Dried fruits stay fresh and
moist when frozen and are easier to chop frozen. Another
way to tackle this problem is to coat your knife with cooking
spray.
Lighten Up: Quick Tips to Cut Calories
We understand that sometimes substitutions are necessary in life, and although we
have recipes that cater specifically to a lighter lifestyle, here are some quick ways to
kiss those calories good-bye. Nifty, I lost fifty!
Of course, when you alter a recipe, there may be some trial and error. Please
keep in mind that, when making substitutions, the consistency or flavor of the dish can
change slightly. So it might take a few times of testing on little Billy before you hit it
out of the park.
• If a recipe calls for a canned fruit in heavy syrup, forget the can and substitute
the real thing. If the fruit happens not to be in season, opt for a canned version in
its natural juices.
• Okay, we admit it—we really love salt. But if you need to reduce or omit the
salt in your diet, start experimenting with fresh herbs and spices. We also suggest
looking for alternatives in our recipes by substituting soups and sauces. Most
condensed soups like chicken broths, tomato sauces, and soy sauces are now
available in low-sodium varieties. Or, if you have the time, you can always make
your own.
• So maybe your mom was right when she told you to eat more veggies. Simply
decrease the meat and increase the vegetables called for in the recipe. Or, if you
are feeling adventurous, there are a lot of healthful soy-based meat alternatives.
Seriously, we’ve tried them and they do a fine job standing in for the real deal!
We are big fans of Morning Star and Bocca brands.
• Use egg whites or egg substitutes in place of whole eggs. (Two egg whites
equal one egg, and ¼ cup of egg substitute equals one egg.)
• Foods that are white in color are usually hiding a dirty secret: empty carbs.
Choose whole-grain versions of pasta and bread. Wheat flour over white flour.
Substitute white rice with brown rice, wild rice, bulgar, or pearl barley.
• Many casseroles are topped with a layer of cheese. Experiment with reduced-
fat cheeses by combining low-fat grated cheeses with whole-wheat bread
crumbs. We recommend this method over using the fat-free kind. Fat-free cheese
products tend not to melt and taste rubbery. Buy part-skim mozzarella and/or feta
cheeses, which are naturally lower in fat. Or, if all else fails, you can simply use
less cheese than the recipe calls for. Brilliant!
• In the grocery store, look for lean meats and skinless poultry. Reduced-fat or
turkey sausage and bacon are also good options.
• When baking your favorite sweets, substitute applesauce or prune puree for half
the butter, shortening, or oil called for in the recipe. It works really well. But as
we mentioned, it might take a few tries to get it just right!
• If you haven’t noticed, the Casserole Queens love cooking spray. When we
cook at home, we always grease our pans with cooking spray rather than butter,
oil, or shortening. Another good tip: when recipes call for sautéing vegetables
with oil, substitute cooking spray to reduce the fat.
• Try substituting low-fat 1 or 2 percent milk when a recipe calls for milk. Skim
milk will work, too, but it may not thicken as well when cooked. In cases where
a recipe calls for cream, try replacing all or part of it with evaporated skim milk.
• Use a low-fat or nonfat mayonnaise, sour cream, cream cheese, yogurt, and
cottage cheese in recipes calling for them.
Basic Recipe Assumptions and Techniques
Wondering what we mean by this? Well, maybe this little story about Crystal’s
grandmother—or, as we say in the South, “Mamaw”—can help clarify. Mamaw Cook
was an amazing cook (with an appropriate last name), and her claim to fame was
delicious, melt-in-your-mouth fried apple pies. Everyone adored them, so it was only
natural that the family asked Mamaw for the recipe. The funny thing was—there
wasn’t one. “A pinch of this,” a “handful of that,” and still to this day, no one can
come close to making them taste as special as she did.
So how does this story relate to the Queens? Well, we kind of work the same
way. Like most great chefs, Sandy likes to cook intuitively, and with the help of her
trusty sidekick Crystal, she experiments until the dish is mastered. We have taken great
care to ensure the list of ingredients and preparations for each recipe are correct.
Chances are, you won’t be in the kitchen with us, so even though we take the time to
detail instructions in our recipes, below you will find some generalities and
techniques that are always good to keep in mind—even when not making our recipes.
BLANCHING: To impart the most flavor into your vegetables, we recommend
blanching them in salty water. Here’s how to do it: Fill a large pot with water, heavily
salt it (should taste like the sea), and bring to a boil over high heat. Add the vegetables
and boil until they start to soften, usually about 3 minutes. Lightly poke at the
vegetables with a knife; when you can break the skin without much resistance, you
know they’re done. Now pour them into a strainer, and plunge the strainer into a large
bowl of ice water. The cold water will stop the cooking immediately and help the
veggies retain texture and color. Drain the vegetables and pat dry.
PROTEINS: Proteins such as ground beef, chicken, and pork are always seasoned
with salt and pepper.
SEAFOOD: When working with seafood, you’ll notice that it tends to get a little
watery when cooked. Prior to cooking, please rinse, thoroughly drain, and pat seafood
dry with paper towels before preparing. This will help tremendously.
PASTA AND RICE: Boil these items in salted water to season them, unless it is a
recipe in the light section.
BUTTER: We always use unsalted butter so that we are controlling the amount of salt
in the recipe. We like to be in control.
OVEN TEMPS: Your oven varies from Mrs. Henderson’s oven down the road, so
think of our baking times as basic guidelines. Cooking times may vary ever so slightly,
so please pay attention during cooking. Check the casseroles a few times near the end
of baking to look for bubbling at the edges and a hot center.
DANCING: We find that dancing while cooking helps a great deal. We are personally
big fans of the Robot, but we have found that the Cabbage Patch tends to work just as
well. Trust us.
Friendly Faces
I spy a helpful icon. Just to make your life even easier, we’ve created some
memorable, helpful icons scattered throughout this book. With a glance, you will
quickly know more important information about the recipe you’re planning to whip up.
Here’s the legend that tells you what the icons mean, so you know exactly what to look
for!
Freezes well!
Spot this clock, and you will be wowed with time-saving shortcuts!
Vegetarian-friendly option, or quick tip to make it that way.
Crystal favorite or personal story.
Sandy favorite or personal story.
Remember the days when there was nothing better to do but prepare
delicious, home-cooked meals for your family? Yeah, neither do we. Those
days may be gone, but with our easy, classic recipes, cooking doesn’t have to
be a full-time job.
Bringing families together around the dinner table is what we do, and
with these dishes, yours will come running. Who doesn’t love a good, home-
cooked meal? Remember Grandma’s chicken pot pie? Your mom’s tuna
noodle surprise? Some of these recipes may be familiar to you. They may
even take you back. The flavors, however, are current—bold, fresh, and
updated to modern tastes. And with a few of our time-saving tweaks, you
can enjoy these classic dishes without spending all afternoon in the kitchen.
June Cleaver was fictional, anyway.
MeatballCasserole
CQ’s Royal Cottage Pie
Beef Stroganoff
Traditional King Ranch Casserole
Pork Chops with Sauerkraut
Corn Dog Casserole
Deep-Dish Pizza, Chicago Style
World’s Greatest Chicken Pot Pie
Valley-Style Arroz con Pollo
“Keep Austin Weird” Spam Casserole
Tuna Noodle Casserole
Shrimply Delicious Shrimp and Grits
Baked Four-Cheese Pasta
Mamaw’s Stuffed Peppers
Easy Eggplant Parmesan
Jayne’s Baked Spaghetti
It usually hits you from out of nowhere. You walk into a kitchen and bam!—there it is
—a smell so welcoming and so familiar that you find yourself transported to another
time and place. Smells are magical like that. Every time Sandy starts to make this dish,
her mind becomes filled with fond memories from her childhood of meals shared with
her trio of sisters, Yvonne, Yvette, and Kellye. This was her family’s favorite meal
growing up, and we hope that it will create as many sweet memories for you as it has
for Sandy.
Don’t confuse chili sauce with hot pepper sauce or canned chili (been there, done
that!). Chili sauce is found in the grocery next to ketchup.
We suggest serving this casserole over rice. Try our recipe.
MAKES 6 SERVINGS
Cooking spray
1 pound ground beef
1 cup saltine cracker crumbs
¼ cup chopped onion
¼ cup chopped green bell pepper
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 (10¾-ounce) can mushroom soup, or 1½ cups homemade Cream of Mushroom
Soup
1 cup whole milk
1 tablespoon vegetable oil
⅓ cup all-purpose flour
½ cup chili sauce (such as Heinz)
1 Preheat the oven to 350°F. Lightly coat a 9 × 13-inch casserole dish with
cooking spray.
2 Combine the ground beef, cracker crumbs, onion, bell peppers, salt, pepper,
and egg in a large mixing bowl. In a separate bowl, combine the soup and milk.
Add half of the soup mixture to the meat mixture and mix well.
3 Heat the oil in a large sauté pan set over medium-high heat. Form the meat
mixture into balls. Toss each meatball in the flour and shake off any excess.
Working in batches, cook the meatballs in the hot oil, turning to brown all sides,
about 10 minutes. Don’t overcrowd the pan. Transfer the meatballs to the
prepared casserole dish.
4 Combine the chili sauce and the remaining soup mixture; pour over the
meatballs. Bake for 30 minutes or until the liquid is bubbling and light brown on
top.
The meatballs for this casserole freeze well. Prepare them ahead of time by rolling
them out and putting them in the bottom of a casserole dish. Use wax paper to
separate layers, if needed. When you’re ready to make the casserole, thaw the
meatballs and follow the recipe starting with heating the oil.
It’s a Pollock family tradition to eat lunch together on Sunday afternoons, and Sandy’s
mom always puts together an amazing spread for everyone. Front and center at many
of these Sunday meals is this meatball casserole. Enjoy!
CQ’s Royal Cottage Pie
Ah, the never-ending debate of shepherd’s pie versus cottage pie. So, what’s the
difference? It’s all about the meat. A shepherd’s pie traditionally calls for lamb, and a
cottage pie calls for beef (or sometimes only vegetables). We wouldn’t think of
calling our meat pie a shepherd’s pie, as we’d rather keep ourselves out of the line of
fire. The beauty of this meal is that it’s a great way to use leftovers. Include what you
have on hand, whether beef or lamb, or even just a great mix of vegetables. Our
favorite interpretation is below, so once you master the steps, try your hand at a
variation.
MAKES 8 TO 10 SERVINGS
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
½ cup (1 stick) unsalted butter, softened
1 cup heavy cream, warmed
4 ounces sharp Cheddar cheese, grated (1 cup)
Salt and freshly ground black pepper
2 pounds ground beef
1 medium onion, finely chopped
1 medium carrot, peeled and diced
½ teaspoon salt
2 medium garlic cloves, minced
¼ cup all-purpose flour
1 tablespoon tomato paste
2 cups beef broth
4 teaspoons Worcestershire sauce
1½ teaspoons finely chopped fresh thyme
1 (15-ounce) can whole kernel corn, drained
1 cup frozen peas
1 Preheat the oven to 400°F.
2 For the topping, put the potatoes in a large saucepan, cover with water, and
bring to a boil over high heat. Reduce the heat to low and simmer until the
potatoes are tender and a fork inserted into the center meets little resistance, 15
to 20 minutes.
3 Drain the potatoes and return them to the saucepan set over low heat. Mash the
potatoes thoroughly with a potato masher. Fold in the butter until melted, then stir
in the warm cream and cheese. Season with salt and pepper to taste. Cover the
pan and set aside.
4 For the filling, season the beef with salt and pepper. Cook the beef in a 10-inch
ovenproof skillet set over medium heat, breaking up any lumps with the back of a
spoon, until it is browned thoroughly, about 10 minutes. Drain the beef,
discarding all but 1 tablespoon of the rendered fat, and set aside.
5 Heat the 1 tablespoon of reserved beef fat in the same skillet set over medium
heat until shimmering. Add the onion, carrot, and salt, and cook until the
vegetables are soft, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about
30 seconds. Stir in the flour and tomato paste and cook, stirring constantly, until
the flour is cooked, about 1 minute. Slowly stir in the broth, Worcestershire
sauce, and thyme, scraping up the browned bits on the bottom of the pan. Bring
the mixture to a simmer, reduce the heat to medium low, and cook until the sauce
has thickened, 3 to 5 minutes.
6 Remove the pan from the heat, stir in the reserved cooked beef, the corn, and
peas, and season to taste with salt and pepper. Pour the filling into a 9 × 13-inch
casserole dish, smoothing it into an even layer. Dollop the potato topping evenly
over the filling, then spread it into an even layer. Bake for 30 minutes or until
warmed through.
Adding warmed cream, versus cold, to the potatoes will keep them from becoming
gummy. Sandy learned this great tip while working at Jeffrey’s, a restaurant in Austin,
and ever since, she’s had a much improved relationship with mashed potatoes.
From Russia with love! Our stroganoff has all the velvety richness of the original
comfort-food favorite, with just a little kick (we can’t help ourselves—we’re from
Texas, where Tabasco sauce is practically a food group). Our secret ingredient is
tomato soup! We added the soup to brighten up the overall flavor of the dish. But don’t
worry, our variation of this classic is still enough to make you want to Cossack-dance
your way back for seconds.
MAKES 8 TO 10 SERVINGS
Cooking spray
1 (12-ounce) bag wide egg noodles
2 tablespoons unsalted butter
Salt and freshly ground black pepper
1 pound boneless round steak, cut into ¾-inch cubes
½ cup all-purpose flour
1 (10-ounce) container sliced button mushrooms
½ cup chopped onion
3 garlic cloves, minced
1 (10¾-ounce) can condensed tomato soup
1 cup sour cream
2 cups grated Parmesan cheese (8 ounces)
1 tablespoon Worcestershire sauce
10 drops Tabasco sauce
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 Preheat the oven to 350°F. Lightly coat a 9 × 13-inch casserole dish with
cooking spray and set aside.
2 Cook the pasta according to package directions. Drain and set aside. Keep
warm.
3 Melt 1 tablespoon of the butter in a large skillet set over medium-high heat.
Season the beef with salt and pepper, then dredge in the flour, shaking off the
excees. Place the steak cubes in the skillet and cook, turning, until browned on all
sides, about 10 minutes. Transfer the meat to the prepared casserole dish. In the
same skillet, add the mushrooms, onion, garlic, and remaining 1 tablespoon of
butter. Cook, stirring, until the onion and garlic soften and the mushrooms start to
get a little color, about 8 minutes.
4 In a medium bowl, combine the tomato soup, sour cream, ½ cup of the
Parmesan cheese, the Worcestershire sauce, Tabasco sauce, salt, and pepper.
Add the onion mixture, stir to combine, and pour over the meat in the casserole
dish.
5 Bake for 45 minutes or until the meat is tender. Sprinkle with remaining cheese
and bake an additional 15 minutes. Serve hot over egg noodles.
The King Ranch Casserole is as much a part of Texas history as the Alamo. So
imagine when Crystal—originally from Georgia—marched into Sandy’s kitchen with
some ideas on how to improve the dish. Yep, you guessed it. Disaster. You just can’t
mess with Texas. Our recipe hasn’t budged from the original, which has been in
Sandy’s family for as long as she can remember. Our fellow Austinites share the same
love for this traditional recipe and have made the King Ranch one of our most popular
menu items. Enjoy!
MAKES 8 SERVINGS
1 (10¾-ounce) can cream of chicken soup, or 1½ cups homemade Cream of
Chicken Soup
1 (10¾-ounce) can cream of mushroom soup, or 1½ cups homemade Cream of
Mushroom Soup
1 cup chicken broth
1 (10-ounce) can Rotel tomatoes or diced tomatoes with green chiles
1 teaspoon garlic salt
Cooking spray
12 (8-inch) corn tortillas, cut into quarters
1 (3-pound) roasted chicken, boned and shredded
1 medium onion, diced
2 cups store-bought grated Mexican-blend cheese (8 ounces)
1 Preheat the oven to 350°F.
2 In a large saucepan set over medium-high heat, combine the cream of chicken
soup, cream of mushroom soup, chicken broth, tomatoes, and garlic salt. Stir until
warm, about 5 minutes. Remove from the heat and set aside.
3 Grease a 9 × 13-inch baking dish with cooking spray. Put half of the tortillas in
the bottom of the pan. Layer in half each of the chicken meat and onion, then
sprinkle with one-third of the cheese mix. Pour half of the soup mixture over the
top, then repeat the layers. Top the casserole with the remaining third of the
cheese.
4 Bake for 45 minutes or until the cheese has melted and browned slightly.
Great for freezing! See our Freezer Tips.
Crystal’s mother’s maiden name is German. Well, actually it was Germaine, but the
name was changed when her ancestors settled in South Carolina. The locals refused to
call them “Germaine,” and instead just said “that German family.” To celebrate the
German/Germaine family, we like to grab our favorite lager and whip out this
traditional dish. The recipe calls for prepared sauerkraut, but if you like the idea of
making your own, check out Crystal’s family recipe.
MAKES 6 SERVINGS
Cooking spray
10 slices bacon
2 (14-ounce) cans sauerkraut or homemade (recipe follows)
6 ½-inch-thick pork chops
Salt and freshly ground black pepper
4 russet potatoes, cut into ¼-inch-thick slices
2 medium onions, sliced
1 (14¾-ounce) can stewed tomatoes
1 Preheat the oven to 350°F. Coat a 9 × 13-inch casserole dish with cooking
spray.
2 Line the bottom of the casserole dish with bacon. Scatter the sauerkraut over
the bacon. Season the pork chops with salt and pepper, then lay them on top.
Layer the potato and onion slices over the pork, then scatter the tomatoes over the
top. Bake the casserole for 2 hours or until the potatoes are tender.
That German Family Sauerkraut
Some simply don’t have the patience to wait the weeks necessary for sauerkraut
to ferment, but we prefer this old-school way of preparing it. The wait was
actually a big part of the fun when Crystal was a kid (apparently there wasn’t
much to do in the North Georgia mountains).
MAKES 4 TO 6 QUARTS
1 head of green cabbage, chopped
4 to 6 quart canning jars with lids
4 to 6 teaspoons pickling salt (non-iodized)
Pack the cabbage into sterilized quart jars. Add 1 teaspoon of pickling salt to each jar
and cover with water. Place the lid and bands on the jars and close as tightly as you
can by hand. You might want to place your jars on a baking sheet or in a shallow dish,
because during the fermenting process the lids will loosen and juice will run down the
sides of the jars. This is why you don’t seal them completely airtight as you do when
you are canning. Store in a dry dark place to ferment for 3 weeks. Crystal’s family
stored theirs in their basement, which added to the fun (it was so scary down there!). If
you do not have a basement, use a pantry or cover them with a towel.
Ah, the Corn Dog Casserole! Just the smell alone will get the kids to the table in time
for dinner. Maybe even your neighbor’s kids. Okay, forget the kids. Who are we
kidding? If you’ve ever dropped by your local carnival or street fair just to
get yourself a corn dog, this is the dish for you! It’s fun to act like a kid sometimes,
anyway.
MAKES 6 TO 8 SERVINGS
Cooking spray
2 tablespoons unsalted butter
2 cups finely chopped celery
1½ cups sliced green onions, green parts only
1 pound hot dogs
1½ cups whole milk
2 large eggs
2 (8½-ounce) boxes Jiffy corn muffin mix
2 teaspoons chopped fresh sage
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
8 ounces sharp Cheddar cheese, shredded (2 cups)
1 Preheat the oven to 400°F. Lightly coat a 9 × 13-inch casserole dish with
cooking spray.
2 Melt the butter in a large sauté pan set over medium heat. Add the celery and
cook for 5 minutes. Add the green onions and cook for 2 more minutes. Transfer
the celery and green onions to a large bowl and set aside.
3 Cut the hot dogs in half lengthwise, then cut into ½-inch pieces. Sauté the hot
dogs in same pan, set over medium-high heat, turning to brown on all sides, about
7 minutes. Transfer to the bowl with celery and green onions. Set aside.
4 Lightly beat the milk and eggs together. Add the corn muffin mix, sage, salt, and
pepper. Add 1½ cups of the cheese and combine.
5 Put the hot dog mixture in the bottom of the prepared casserole dish. Pour in the
corn muffin mix mixture and sprinkle the remaining ½ cup of cheese over the top.
Bake for 30 minutes or until the top is golden brown, set, and risen slightly.
Great for freezing! See our Freezer Tips.
This can easily be converted into a vegetarian dish by substituting your favorite
vegetarian hot dogs.
Corn dogs instantly take Sandy back to summers in the Valley. As soon as the last
school bell rang, she and her sisters would run out to meet her parents for their
annual trip to the local wholesale food distributor. (The distributor supplied food in
bulk to restaurants, and generally did not sell to regular people—but that didn’t stop
Marge, Sandy’s mom.) Her parents stocked up on burritos, pickles, and hamburger
patties to feed the family over the summer, while the girls begged nonstop for the
mammoth box of frozen corn dogs. Eventually, Marge and Max would cave in, and the
girls would giggle in delight. The summer was then full of afternoons eating tasty corn
dogs covered in lots of yellow mustard. Yum!
Deep-Dish Pizza, Chicago Style
Chicago’s best-loved food is deep-dish pizza. Do it up right, just as they do in the
windy city, with heaping portions of spicy, hot Italian sausage, green peppers, fresh
mushrooms, and onions. You can cheat a little and use refrigerated dough, but if you
don’t want to upset the mob, try making your own dough from scratch.
Chicago-style pizza and our beloved home of Austin, Texas, have more of a
connection than one might realize. Reportedly, the famous Chicago-style deep-dish
pizza was invented by former University of Texas football star Ike Sewell. Go Horns!
MAKES 6 TO 8 SERVINGS
Cooking spray
3 teaspoons olive oil
1 pound hot Italian pork sausage, casings removed
1 cup finely chopped onion
½ cup chopped green bell pepper
1 teaspoon red pepper flakes
1 (8-ounce) package sliced button mushrooms
3 garlic cloves, minced
1 tablespoon tomato paste
2 (8-ounce) cans tomato sauce
1 teaspoon dried oregano
½ teaspoon fennel seeds, crushed
1 (10-ounce) can refrigerated pizza crust dough, or Homemade Pizza Dough
8 ounces fresh mozzarella cheese, sliced (about 6 slices)
4 ounces mozzarella cheese, shredded (1 cup)
1 cup grated Parmesan cheese
1 Preheat the oven to 400°F. Lightly coat a 9 × 13-inch casserole dish with
cooking spray.
2 Heat 2 teaspoons of the olive oil in a large nonstick skillet set over medium-
high heat. Add the sausage, onion, bell pepper, and red pepper flakes to the pan
and cook, breaking up any lumps with the back of a spoon, until the sausage is
browned, about 8 minutes. Drain the sausage mixture, and set aside.
3 Return the pan to medium-high heat. Add the mushrooms and cook, stirring
frequently, until the moisture evaporates, about 5 minutes. Transfer the
mushrooms to a small bowl and set aside. Wipe the pan clean.
4 Return the pan to medium heat and add the remaining teaspoon of olive oil. Add
the garlic and cook, stirring constantly until lightly browned. Add the tomato
paste and cook, stirring frequently for 1 minute. Stir in the tomato sauce, oregano,
and fennel. Reduce the heat to low and simmer for 5 minutes or until the sauce is
slightly thickened.
5 Unroll the pizza crust dough and press it into the bottom and halfway up the
sides of the prepared casserole dish. Place a single layer of the mozzarella slices
in the bottom of the pan to cover the dough (about 6 slices). Spoon the sausage
mixture evenly over the cheese, then spoon the mushrooms over the sausage. Pour
the sauce over the casserole and top with the shredded mozzarella and grated
Parmesan cheeses.
6 Bake for 20 to 25 minutes or until the crust is browned and the cheeses bubble.
World’s Greatest Chicken Pot Pie
It’s called a defining moment. For Madonna, it was “Everybody.” For Brad Pitt, it
was Thelma and Louise. For us, well, it was our chicken pot pie that started it all.
Now, we aren’t saying that we’re the next Madonna or Brad Pitt. But, in all honesty,
you wouldn’t be reading this book if it weren’t for this recipe. As seen on Food
Network’s Throwdown! with Bobby Flay, this signature dish is our claim to fame.
It’s not just any old pot pie—oh, no. We took great care to bring this everyday comfort
food to new gourmet heights. White wine, tarragon, and shallots are just some of the
surprise ingredients tucked under a perfectly golden brown puff pastry. It’s the dish
that made people sit up and take notice of us, and now it’s your turn to take the
spotlight.
MAKES 8 SERVINGS
2 tablespoons unsalted butter
1 (3-pound) roasted chicken, boned and shredded
¼ cup chopped red bell pepper
2 medium shallots, thinly sliced
3 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon dried tarragon, crushed
1 teaspoon freshly ground black pepper
2 cups whole milk
1 cup heavy cream
⅓ cup dry white wine
1½ cups fresh peas, blanched
1½ cups carrots, diced and blanched
2 russet potatoes, diced and blanched
1 sheet frozen puff pastry, thawed
Egg wash (lightly whisk together 1 whole egg and 1 teaspoon water)
1 Preheat the oven to 425°F.
2 In a large skillet set over medium-high heat, melt the butter. Add the chicken,
bell pepper, and shallots, and cook, stirring constantly, for 5 minutes. Stir in the
flour, salt, tarragon, and black pepper. Add the milk and cream, and cook, stirring
frequently, until the mixture is thick and bubbly, about 10 minutes. Add the wine,
peas, carrots, and potatoes and stir until heated thoroughly, about 5 minutes.
3 Transfer the hot chicken mixture to a 9 × 13-inch casserole dish. Place the puff
pastry over the top of the casserole dish. Brush the edges of the puff pastry with
the egg wash and press against the side of the casserole dish, then cut slits in the
pastry to allow steam to escape. Brush the top of the puff pastry with egg wash—
this will help the puff pastry brown evenly. Bake for about 35 minutes or until the
top is golden brown. Serve immediately.
Variations
Here are two other great ways to make our chicken pot pie:
Make individual pot pies! Portion out the filling into 6-ounce ramekins. Top each
ramekin with some puff pastry and freeze. Cook at 425°F for 20 minutes or until puff
pastry is golden brown. So cute!
Use store-bought pie dough and make empanadas! Using a 3-inch circle pastry
cutter, cut 12 circles out of the dough. Place a large spoonful of filling on one half of
each circle. Brush the edge of the pastry with egg wash, then fold in half to make a
half-moon shape. Press the edges together firmly and crimp with a fork. Put the
empanada on a baking sheet and bake at 350°F for about 30 minutes or until golden
brown.
Great for freezing! See our Freezer Tips.
Take advantage of frozen vegetables if you are short on time. Replace the hand-cut
and blanched veggies with a bag of frozen peas and carrots and ½ bag of frozen diced
potatoes. Our lips are sealed! Just make note that by not blanching your veggies
you’ll miss some of the salt flavor. Taste the filling before you put it in the casserole
dish and season with salt, if you like.
Valley-Style Arroz con Pollo
“The Valley” is what we, in Texas, call the Rio Grande Valley. It’s located on the
southernmost tip of the state, bordering Mexico, and it’s where Sandy grew up. The
Valley is a melting pot of American and Mexican cultures, and is known for its
festivals, architecture, and cuisine. So when Sandy talks about comfort food, she
thinks of dishes that are often heavily influenced by traditional Mexican flavors. Arroz
con Pollo (rice with chicken) is one of her favorites. Many Spanish-speaking countries
claim this dish, so there are many different ways to prepare it. This particular recipe
is served up Valley style and is uniquely Texan.
MAKES 6 TO 8 SERVINGS
1 (3-pound) chicken, cut into 8 pieces, skin removed
2 teaspoons salt, plus more for chicken
2 teaspoons freshly ground black pepper, plus more for chicken
3 tablespoons olive oil
1 cup long-grain white rice
1 (14½-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 cup finely chopped onion
1 cup finely chopped green bell pepper
1 cup frozen peas
2 tablespoons tomato paste
3 garlic cloves, minced
3 bay leaves
2 teaspoons ground cumin
1 (32-ounce) carton chicken broth, or as needed
1 Preheat the oven to 350°F.
2 Season the chicken with salt and pepper. Heat the olive oil in a large sauté pan
set over high heat, and add 4 pieces of the chicken. Fry the chicken until
browned, about 5 minutes on each side. Transfer the chicken to a paper towel–
lined plate and set aside. In small batches, continue to fry the remaining pieces of
chicken.
3 Add the rice to the oil remaining in the pan and fry over medium-high heat until
it is golden brown, about 10 minutes. Add the tomatoes, tomato sauce, onion, bell
pepper, peas, tomato paste, garlic, bay leaves, cumin, 2 teaspoons of salt, 2
teaspoons of black pepper, and 2½ cups of the broth. Bring to a boil, then transfer
to a 9 × 13-inch casserole dish.
4 Add the chicken to the casserole dish, nestling the white meat into the rice to
prevent it from overcooking, and place the dark meat on top of the rice. Cover the
dish with foil and bake until the rice is tender and the chicken is no longer pink,
40 to 50 minutes. If needed, add more chicken broth, 1 cup at a time, to the dish
during baking to keep the chicken and rice moist.
Spam is alive and well here in Austin, Texas. (And oddly enough we do mean Austin,
Texas, and not Austin, Minnesota, which happens to be the home of the Hormel
product!) Since 1976, local Austinites have been celebrating this forgotten potted pork
at the annual Spamarama Festival. The festival offers attendees a variety of options,
such as the Spamalypics, the Spam Jam for local musicians, and our favorite
competition, the Spam Cook-off! Here is a casserole dedicated to the beauty of Spam.
We love you!
MAKES 6 SERVINGS
2 pounds russet potatoes, thinly sliced
¼ teaspoon salt
Cooking spray
½ cup sliced onion
1 (12-ounce) can Spam
1 (10¾-ounce) can cream of celery soup
1 cup evaporated milk
¼ cup chopped green bell pepper
Paprika
1 Preheat the oven to 350°F.
2 Put the potatoes in a saucepan with 2 cups of water and the salt. Cover the pan
and set it over high heat. Bring to a boil and cook for 5 to 8 minutes. Drain well
and set aside.
3 Lightly coat a 9 × 13-inch casserole dish with cooking spray. Put half of the
potatoes in the bottom of the pan and cover with onion. Cut the Spam into 14
slices and layer 9 slices over the onion. Top with the remaining potatoes.
4 Combine the soup, milk, and green pepper, and pour over the casserole.
Sprinkle with paprika and top the dish with the remaining 5 slices of Spam. Bake
for about 45 minutes or until the potatoes are tender.
Love it or hate it, the tuna noodle casserole is an American classic. This dish and the
renowned green bean casserole are the two most asked about casseroles that are not
currently on our menu. Why, you ask? We deliver our products frozen, and neither of
these dishes freezes well. They’re best when enjoyed fresh from the oven. With that
said—and after the umpteenth request for this old-school favorite—we pay our
respects here.
MAKES 8 SERVINGS
2 tablespoons unsalted butter
2 cups seasoned bread crumbs
1 (l0-ounce) container sliced button mushrooms
1 medium onion, chopped
1½ teaspoons paprika
⅛ teaspoon cayenne
½ teaspoon salt, plus more for taste
3½ cups chicken broth
1 cup heavy cream
1 (8-ounce) package wide egg noodles
2 (6-ounce) cans water-packed solid white tuna, drained well and flaked
1½ cups frozen peas
2 cups grated Parmesan cheese (8 ounces)
2 tablespoons finely chopped fresh parsley leaves
Freshly ground black pepper
1 Preheat the oven to 475°F.
2 Melt 1 tablespoon of the butter in a large nonstick skillet set over medium-high
heat. Add the bread crumbs and toast until just golden brown, 3 to 5 minutes.
Transfer the crumbs to a small bowl and set aside.
3 Melt the remaining 1 tablespoon of butter in a medium sauté pan set over
medium-high heat. Add the mushrooms, onion, paprika, cayenne, and ½ teaspoon
salt and cook, stirring often, until the mushrooms and onion are golden brown,
about 8 minutes. Stir in the broth and cream, and then add the noodles. Increase
the heat to high and cook at a vigorous simmer, stirring often, until the noodles
are nearly tender and the sauce is slightly thickened, about 8 minutes.
4 Remove the pan from the heat and stir in the tuna, peas, Parmesan, and parsley,
and season to taste with salt and pepper. Pour the mixture into a 9 × 13-inch
casserole dish and sprinkle the bread crumbs over the top. Bake until the edges
are bubbly, about 8 minutes.
Don’t get foiled by oil! Choose a solid white chunk tuna packed in water. Crystal found
that oil-packed tuna can cause the casserole to be greasy.
Shrimply Delicious Shrimp and Grits
Chances are, if you grew up in the South, you have eaten your fair share of grits.
You’ve probably eaten your share of shrimp, too. It’s no wonder that these two
Southern staples come together in one of the best dishes of all time. Crystal grew up
eating grits almost every morning and had always considered them a breakfast dish—
until the day she was served shrimp and grits for dinner. That was when her obsession
began. Instead of seeking help, Crystal continued to make shrimp and grits on her stove
top, working and reworking the dish to find the perfect recipe. Her work definitely
paid off. Here is her winning combo of smoked Gouda cheese grits and Cajun spiced
shrimp, topped off with an herbed tomato mixture. Perfection indeed.
MAKES 8 SERVINGS
Grits
Cooking spray
2 teaspoons unsalted butter
4 cups chopped sweet onions, such as Vidalia (about 2 large)
2 garlic cloves, minced
3 cups chicken broth
2 cups whole milk
½ teaspoon salt
1¼ cups quick-cooking grits
8 ounces smoked Gouda cheese, grated (2 cups)
2 large eggs, lightly beaten
¼ teaspoon freshly ground black pepper
Tomato Sauce
2 teaspoons olive oil
1 cup chopped sweet onion, such as a Vidalia
1½ cups chopped red bell peppers
1 tablespoon chopped fresh rosemary
2 (14½-ounce) cans Italian-flavored diced tomatoes
½ cup dry white wine
8 garlic cloves, minced
¼ teaspoon salt
Shrimp
2 teaspoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
¼ teaspoon cayenne
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 pound large shrimp, peeled and deveined
1 Preheat the oven to 375°F. Coat a 9 × 13-inch casserole dish with cooking
spray.
2 For the grits, melt the butter in a large saucepan set over medium heat. Add the
onions and garlic and cook for 8 minutes or until golden, stirring occasionally.
Stir in the broth, milk, and salt and bring to a boil. Gradually add the grits,
stirring constantly with a whisk. Reduce the heat to low, cover, and simmer for 5
minutes. Remove the pan from the heat; stir in the cheese, eggs, and pepper.
Spoon the grits mixture into the prepared casserole dish. Bake for about 40
minutes or until firm.
3 For the tomato sauce, heat the oil in a large saucepan set over medium-high
heat. Add the onion and sauté for 5 minutes. Add the bell pepper and rosemary
and sauté for 1 minute. Stir in the tomatoes, wine, garlic, and salt. Bring the
mixture to a boil, reduce the heat to low, and simmer for 30 minutes.
4 For the shrimp, heat the oil in a nonstick skillet set over medium-high heat. In a
small bowl, stir together the black pepper, white pepper, cayenne, paprika, onion
powder, and garlic powder. Toss the shrimp in the seasoning mix, and then put
the shrimp in the pan. Cook and stir for 3 minutes or until the shrimp are opaque.
5 To assemble the casserole, spread the tomato sauce over the grits in an even
layer. Top the sauce with the shrimp. Serve immediately.
Crystal grew up preparing shrimp for this dish. Here’s how it’s done: First, remove
the shells and legs. Take a paring knife and make a shallow slit along the back of each
shrimp. With the tip of the blade, lift up and remove the vein. The vein will tend to
stick to your knife, so set a glass of water beside you while you work to dip your knife
in and remove the vein before moving to the next shrimp.
You haven’t had a baked ziti like this before. Our version of this traditional favorite
enhances the flavor with a creamy co-mingling of tangy Gorgonzola, nutty fontina,
mozzarella, and sharp Parmesan cheese. Since this is such a rich and filling dish, it’s
great to serve when entertaining both vegetarians and meat lovers. Who doesn’t love
cheesy baked pasta?
If you can’t find Gorgonzola or fontina at your local market, you can substitute!
Use regular ol’ blue cheese for the Gorgonzola and replace the fontina with shredded
Italian cheese mix. These prepared cheese mixes usually include a variety of tasty
Italian cheeses that complement this dish perfectly.
MAKES 8 TO 10 SERVINGS
Cooking spray
1 (16-ounce) box ziti or any other tube-shaped pasta
1 (14½-ounce) can diced tomatoes
3 tablespoons olive oil
1 cup chopped onion
12 garlic cloves, minced
⅔ cup dry white wine
2 cups heavy cream
1½ cups shredded Parmesan cheese (6 ounces)
1 cup crumbled Gorgonzola cheese (4 ounces)
2 cups mozzarella cheese, shredded (8 ounces)
1 cup shredded fontina cheese (4 ounces)
1 teaspoon salt
¾ teaspoon freshly ground black pepper
1 Preheat the oven to 425°F. Lightly coat a 9 × 13-inch casserole dish with
cooking spray.
2 Cook the pasta according to the package directions. Drain the pasta and put it in
the prepared casserole dish. Stir in the tomatoes and their juices. Set aside.
3 Heat the oil in a large saucepan set over medium-high heat. Add the onion and
garlic and cook until just soft, about 8 minutes. Add the wine and cook for about
4 more minutes or until the liquid is reduced by half. Reduce the heat to medium
and add the cream. Simmer gently, stirring frequently, for about 5 minutes or until
the mixture starts to thicken slightly. Remove the pan from the heat. Stir in the
Parmesan, Gorgonzola, mozzarella, and fontina cheeses, and season with salt and
pepper.
4 Pour the cheese mixture over the pasta. Cover the pan with foil and bake for 30
to 35 minutes or until the sauce is bubbly. Remove from the oven and stir to make
sure the cheese and pasta are thoroughly combined.
Great for freezing! See our Freezer Tips.
Vegetarian friendly!
End up with extra Gorgonzola? Put it to good use! Sandy loves to stuff it into a fresh
fig, then wrap the fig in a very thin slice of prosciutto. Voilà! A sophisticated garnish
for a salad or an easy appetizer for your next cocktail party.
Mamaw’s Stuffed Peppers
Crystal’s “Mamaw” Cook served these delicious stuffed peppers with a delectable
buttered bread-crumb topping. These bad boys are sauce-free, and preferred that way
so that the taste of the pepper comes through. But neither Crystal nor Mamaw Cook
will take offense if you want to add a little sauce. (This tomato sauce is a great match
for this dish.)
MAKES 6 SERVINGS
6 green bell peppers
1 pound ground beef
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 (14¾-ounce) cans diced tomatoes
1 teaspoon Worcestershire sauce
½ teaspoon ground allspice
1 cup cooked long-grain white rice
Cooking spray
1 tablespoon unsalted butter
½ cup seasoned bread crumbs
1 Preheat the oven to 350°F.
2 Cut off the top of each bell pepper and remove the seeds. Put the peppers in a
large pot of boiling salted water and cook for 5 minutes. Drain well and set
aside.
3 Set a skillet over medium heat. Add the beef, onion, and garlic, and season with
salt and pepper. Cook, breaking up any lumps with the back of a spoon, until the
beef is browned thoroughly, about 10 minutes. Add the tomatoes and simmer for
10 minutes. Add the Worcestershire sauce, allspice, and rice; stir well.
4 Coat a 9 × 13-inch casserole dish with cooking spray. Stuff the peppers with
beef mixture and place them in the prepared casserole dish. In a small saucepan,
melt the butter. Remove the pan from the heat and stir in the bread crumbs.
Scatter the bread crumbs over the peppers and place the dish in the oven. Bake
for 25 minutes or until the bread crumbs are golden brown and the meat is heated
thoroughly.
Once the peppers are stuffed, they freeze well. Just make the bread crumbs and/or
sauce fresh the day you want to serve the dish. Thaw the peppers, assemble, and
bake!
Mary Ann’s Favorite Tomato Sauce
Crystal’s Aunt Mary Ann prefers to accompany her stuffed
peppers with a rich tomato sauce.
MAKES 4 CUPS
2 tablespoons unsalted butter
1 medium onion, diced
2 garlic cloves, minced
3 cups diced canned tomatoes
½ cup finely minced celery
1½ tablespoons white wine vinegar
1 tablespoon minced fresh parsley
1 teaspoon sugar
1½ teaspoons salt
½ teaspoon freshly ground black pepper
In a saucepan set over low heat, melt the butter. Add the onion
and garlic; sauté for about 8 minutes or until tender. Add the
tomatoes, celery, vinegar, parsley, sugar, salt, and pepper and
cook about 10 minutes. Pour the sauce over the peppers before
baking.
Here’s a tip from Crystal for keeping stuffed peppers upright in the oven. When you
remove the pepper tops to insert the stuffing, don’t throw them away! Instead, put the
tops between the stuffed peppers for extra stability.
Crystal’s sister, Cindy, has always been a fantastic cook, but recently she has found a
special connection in the kitchen. During a year-and-a-half-long treatment for breast
cancer, she found that cooking is amazing therapy. Not only has Cindy been a great
sounding board for our recipes, she concocted this easy, nutritious, and delicious dish
that is so tasty that we just had to share it with the rest of the world. Go Cindy! Go
Cindy!
MAKES 6 SERVINGS
1 large eggplant, cut into 6 to 8 slices
1 teaspoon salt, plus more for the eggplant
⅓ cup plus 2 tablespoons olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 (14½-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
¼ teaspoon dried rosemary, crushed
1 teaspoon sugar
½ teaspoon freshly ground black pepper
Pinch of ground cinnamon
Cooking spray
⅓ cup grated Parmesan cheese (1½ ounces)
2 tablespoons all-purpose flour
2 tablespoons seasoned bread crumbs
1 large egg
8 ounces mozzarella cheese, shredded (2 cups)
1 Lay the eggplant slices on a wire rack that is nestled in a baking pan.
Generously sprinkle the eggplant with salt and let them sit for up to 1 hour. Rinse
the eggplant slices under cold water to remove the salt, then pat dry.
2 Heat 2 tablespoons of the olive oil in a large sauté pan or saucepan set over
medium heat. Add the onion and garlic, and sauté until soft, about 8 minutes. Add
the tomatoes, tomato sauce, and tomato paste, stirring until well blended. Add the
oregano, basil, rosemary, sugar, 1 teaspoon salt, pepper, and cinnamon. Simmer
for 20 to 30 minutes.
3 Meanwhile, preheat the oven to 350°F. Lightly coat a 9 × 13-inch casserole
dish with cooking spray.
4 Combine the Parmesan, flour, and bread crumbs in a plate or other shallow
dish. In a small bowl, beat the egg with 1 tablespoon of water.
5 Heat the remaining ⅓ cup olive oil in a large skillet set over medium heat. Dip
each eggplant slice into the egg, shaking off the excess. Press the slices into the
cheese mixture, coating both sides. Working in batches, put the slices in the hot
oil and cook until crisp and golden brown, 2 to 3 minutes each side. Transfer the
eggplant to a paper towel–lined plate and let drain. Repeat with the remaining
eggplant slices.
6 Arrange the eggplant slices in the bottom of the prepared casserole dish.
Sprinkle the eggplant slices with half of the mozzarella. Top with the tomato
mixture, and sprinkle with the remaining mozzarella. (Top with an additional
dusting of Parmesan cheese, if desired.) Bake for approximately 25 minutes, until
the sauce is bubbling. Allow to stand for 5 minutes before serving.
Vegetarian friendly!
Every family has a signature dish, and this one belongs to the Lovitt family. Sandy’s
other half, Michael, grew up on this dish, and to this day his mom makes it for him
whenever he goes home to visit. In fact, Michael’s mom, Jayne, has been making this
dish ever since she was newly wed to her husband, Mike. The story goes that when
Jayne and Mike were first married, they spent a lot of time with another couple in the
neighborhood (we’ll call them “Bob and Sally”). Jayne, Mike, Bob, and Sally would
get together on a regular basis and play cards. Eventually, they decided that they
would start making dinner for each other, too. This tradition didn’t last long before
Bob called and said they could no longer participate in the dinner parties. When Jayne
asked if everything was okay, Bob said that Sally was very upset because there was no
way she could ever compete with Jayne’s baked spaghetti. They haven’t spoken in
thirty years!
MAKES 10 SERVINGS
1 (16-ounce) package angel hair pasta
Cooking spray
2 tablespoons unsalted butter
1 cup chopped onion
1 cup chopped celery
1 (28-ounce) can diced tomatoes
1 (4-ounce) can sliced button mushrooms, drained
1 (2¼-ounce) can sliced black olives, drained
2 teaspoons dried oregano
8 ounces Cheddar cheese, shredded (2 cups)
1 (10¾-ounce) can cream of mushroom soup, or 1½ cups homemade Cream of
Mushroom Soup
¼ cup whole milk
¼ ounce grated Parmesan cheese
1 Cook the pasta according to the package directions. Set aside.
2 Preheat the oven to 350°F. Lightly coat a 9 × 13-inch casserole dish with
cooking spray.
3 In a large sauté pan set over medium heat, melt the butter. Add the onion and
celery and cook until tender, about 8 minutes. Add the tomatoes, mushrooms,
olives, and oregano. Reduce the heat to low and cook for 10 minutes.
4 In the prepared casserole dish, layer half of the pasta, half of the sauce, and half
of the Cheddar cheese. Repeat the layers with the remaining ingredients.
5 Combine the soup and milk, stirring until smooth, and pour over the top of the
casserole. Sprinkle with the Parmesan cheese and bake for 30 to 40 minutes or
until the pasta is bubbling around the edges.
Vegetarian friendly!
Variation
A simple way to enrich this dish is to add beef. Season 1 pound of ground beef with
salt and freshly ground black pepper, and brown it in a large sauté pan set over
medium-high heat. Add the meat to the sauce while it simmers so that the flavors have
time to marry.
Whether you’re planning a weekend dinner party, a special occasion with
your sweetheart, or a holiday gathering, there’s a recipe in this chapter for
you. These dishes may take a little more time and effort, or call for more
than your everyday ingredients, but we’ll guide you through them and you’ll
have fun at the same time.
As mentioned, we sought to use ingredients for these recipes not
typically found in staple casseroles, such as buttery lobster, tender lamb, and
fresh crab. Those with more sophisticated palates will be delighted that the
humble casserole can meet their gourmet expectations. And the best part?
These are still make-ahead dishes, which means more party time with your
guests.
Osso Buco Fit for a Queen!
Beef Burgundy
Greek Pastitsio
Charlotte’s Prime Rib
Curry Cure-All Chicken Casserole
Chicken Penne Pasta with Pink Sauce
Chicken Divan Crêpes with Gruyère
Coq au Vin
Pimpin’ Paella
Boo-yah Bouillabaisse
Seafood Lasagna Rolls with Panko Crumb Topping
Halibut Enchiladas with Salsa Verde
Shrimp with Seared Polenta
Savory Salmon Turnovers
Lobster Boy Casserole
Asparagus and Crab Casserole
Crawfish Casserole
Put some lovin’ in your oven! This fabulous dish gets its rich flavor from slowly
braising the veal until the meat is so tender, it literally falls off the bone with the touch
of your fork. As it cooks, the aromas of the fresh herbs, earthy vegetables, and wine
fill the kitchen. In fact, you may have to keep yourself busy by reading this cookbook
until the timer goes off, lest you dig in before it’s done. Seriously, if you have never
tried osso Buco, this is your chance! It takes a little more time—and expense—to cook
than other dishes, but it’s completely worth it. Traditionally osso Buco is served over
risotto, but we like it best over a bed of mashed potatoes or cooked white rice. So go
ahead and treat yourself, you deserve it. If you’re not keen on veal, you can use lamb
instead.
MAKES 6 SERVINGS
¼ cup all-purpose flour
Salt and freshly ground black pepper
6 (½-pound each) veal shanks or lamb shanks
½ cup vegetable oil
¼ cup (½ stick) unsalted butter
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
4 garlic cloves, minced
3 fresh thyme sprigs
2 bay leaves
1 fresh rosemary sprig
1½ cups dry white wine
1 tablespoon tomato paste
3 cups veal stock or chicken broth, plus more as needed
1 (14½-ounce) can diced tomatoes
4 tablespoons chopped fresh flat-leaf parsley
1 tablespoon grated lemon zest
1 Preheat the oven to 325°F.
2 Put the flour on a plate and season it with salt and pepper. Pat the shanks dry
with paper towels. Dredge each shank in the seasoned flour, making sure to shake
off any excess flour. Heat the vegetable oil in a heavy Dutch oven or large sauté
pan set over high heat until just smoking. Working in batches so as not to crowd
the pan, place shanks in the oil in a single layer. Cook the shanks until browned
on each side, about 4 minutes per side. Remove the shanks from the pan and set
aside.
3 Reduce the heat to medium high, then add the butter, carrots, celery, and onion
to the pan and sauté for about 8 minutes or until the vegetables begin to soften.
Add the garlic and sauté for 2 more minutes.
4 Meanwhile, make a bouquet garni: place the thyme, bay leaves, and rosemary
on a square of cheesecloth, gather the corners at the top, and tie the cloth closed
with some kitchen twine. Add the bouquet garni to the sautéed vegetables.
Increase the heat to high and add the wine. Bring the mixture to a boil and cook,
making sure to scrape up the browned bits at the bottom of the pan, until the
liquid is reduced by about half, about 10 minutes. Add the tomato paste and stir
to combine.
5 Return the shanks to the pan and add the stock and diced tomatoes. Cover the
pan and place it in the oven. Now, go make yourself a cocktail and wait. This
dish will need to braise for 1½ to 2 hours or until the meat is super-tender and
falling off the bone. Check on it occasionally to make sure there’s enough liquid
in the pan. The shanks should be submerged in liquid by about three-fourths of the
way up the shank. If the pan dries out some, just add more stock. Flip the shanks a
couple of times during cooking so that both sides sit in the amazing juice for a
while.
6 The meat is done when it is falling off the bone. Transfer the shanks to a
serving platter. Remove the bouquet garni and discard. Spoon the liquid from the
pan over the shanks and sprinkle with the parsley and lemon zest.
Sandy’s first restaurant job out of culinary school was at a locally owned restaurant
here in Austin called Jeffrey’s. This restaurant has a fabulous reputation and Sandy
was lucky enough to work with amazing chefs who inspired and challenged her in the
kitchen and taught her many invaluable lessons. One of her most vivid memories of
working there was the excitement around the addition of osso Buco to their menu
each fall. Rich and decadent, it was only around for a limited time. Our osso Buco
recipe is a nod to the talented crew at Jeffrey’s.
Beef Burgundy (left) andRosemary Parmesan Scalloped Potatoes (top right)
This delicious, classic dish from the Burgundy region of France is designed to
showcase the wines for which the area is famous. (We like anything that celebrates
wine. Oui, oui!) Beef Burgundy can appear at first glance as a mere stew, but those of
us who have had the pleasure of making this dish know that during the hours it slowly
cooks in the oven something magical happens. The flavors of the broth are intensified
by the wine, and it thickens into a velvety smooth sauce. Once finished, the cuts of
beef are so tender they almost seem to melt. Traditionally, Beef Burgundy is made
with wine from the French province of Burgundy. If you have trouble finding a true
Burgundy (they can be pretty pricy!), the best substitutes are Pinot Noirs from
California or Oregon. We suggest serving this over our Perfect Rice Every Time and
with our Rockin’ Tomatoes Rockefeller.
MAKES 8 SERVINGS
8 slices bacon, chopped
3 pounds stew meat or boneless beef chuck, cut into ¾-inch cubes
Salt
⅛ teaspoon freshly ground black pepper, plus more for beef
⅓ cup all-purpose flour
2 yellow onions, chopped
1 pound carrots, peeled and cut into 1-inch pieces
1 pound sliced button mushrooms
5 large garlic cloves, minced
3½ cups beef broth
1 bottle dry red wine, preferably Burgundy
⅓ cup chopped fresh thyme leaves
1 tablespoon firmly packed light brown sugar
1 tablespoon tomato paste
1 bay leaf
1 Preheat the oven to 350°F.
2 Cook the bacon in a heavy ovenproof Dutch oven set over high heat until crisp,
about 7 minutes. Transfer the bacon to a paper towel–lined plate. Set aside.
3 Season the beef generously with salt and pepper, and toss in the flour. Working
in three batches so as not to crowd the pot, add the meat to the pot with the
rendered bacon fat. Cook the beef, turning to brown all sides, about 5 minutes per
batch. Transfer the meat to a large bowl.
4 Into the same pot, add the onions, carrots, mushrooms, and ⅛ teaspoon of the
pepper and cook until the vegetables are light brown, about 8 minutes. Add the
garlic and sauté for 1 minute. Transfer the vegetables to the bowl with the beef.
5 Add 1½ cups of the broth to the pot. Bring to a boil and cook, scraping up
browned bits on the bottom of the pan, until reduced to a glaze, about 8 minutes.
6 Return the meat and vegetables and their juices to the pot. Add the wine, thyme,
brown sugar, tomato paste, bay leaf, and the remaining 2 cups of broth. Bring to a
boil, stirring occasionally. Cover the pot and place it in the oven. Braise until the
beef is tender, about 2 hours. Remove the bay leaf before serving.
When it comes to cooking with wine, Sandy follows the sage advice of Julia Child, who
said, “If you do not have a good wine to use, it is far better to omit it, for a poor one
can spoil a simple dish and utterly debase a noble one.”
This Greek casserole is traditionally pasta baked in a flavorful meat sauce and topped
with another sauce, such as béchamel. But we decided to skip the extra layer of sauce
and cover ours with layers of buttery, flaky phyllo dough instead. The phyllo adds a
nice crunch to this delicious dish, making a truly scrumptious, savory pie. Don’t pull
out your best dinnerware for this one. It’s so tasty, you’ll want to throw your plate and
yell “Opa”!
Note that the cheeses won’t really melt. They will soften and become nice and
creamy, but it won’t be gooey like a Cheddar or American cheese.
MAKES 8 TO 10 SERVINGS
1 (16-ounce) package dried macaroni
1½ cups (3 sticks) unsalted butter, melted
2 cups whole milk
6 large eggs, beaten
8 ounces mizithra cheese, shredded, or romano cheese, grated (2 cups)
8 ounces feta cheese, crumbled (2 cups)
¾ cup grated Parmesan cheese (3 ounces)
¼ teaspoon grated nutmeg
1 teaspoon ground white pepper
1½ pounds ground beef
Salt and freshly ground black pepper
3 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 (6-ounce) can tomato paste
½ cup dry red wine
½ cup beef broth
2 tablespoons chopped fresh parsley
½ teaspoon sugar
10 sheets frozen phyllo pastry, thawed
1 Preheat the oven to 350°F.
2 Cook the macaroni according to the package directions and drain well. Return
the cooked macaroni to the pot and add 1 cup of the melted butter, the milk, eggs,
mizithra, feta, and Parmesan cheeses, nutmeg, and white pepper. Stir until well
combined. Pour the macaroni mixture into a 9 × 13-inch casserole dish.
3 Heat a large skillet over medium-high heat. Add the ground beef, season with
salt and pepper, and cook, stirring until browned thoroughly, about 10 minutes.
Drain well and set meat aside. Return the skillet to medium-high heat and add the
oil, onion, and garlic. Sauté until soft, about 8 minutes. Return the meat to the pan
and add the tomato paste, red wine, beef broth, parsley, sugar, and salt and
pepper to taste. Cover and simmer for 20 minutes. Remove the pan from the heat
and let cool for 5 minutes. Pour over the macaroni mixture. Place one sheet of the
phyllo on top of the macaroni. Using a pastry brush and the remaining ½ cup of
melted butter, lightly coat the phyllo with butter. Working quickly, add another
sheet of phyllo and brush it with butter. Repeat the layers until you have used all
10 sheets of phyllo. (You may need to overlap the phyllo sheets to entirely cover
the pasta.) Cut two or three vents in the top of the pastry.
4 Bake for 45 to 55 minutes, or until the pastry is golden brown and