Tuesday, January 27, 2015

Fran's Sloppy Joe's


1 lb hamburger
1 can chicken gumbo soup
1 T minced onion
1/4 C brown sugar
1 T mustard
1/2 T vinegar
1 T Worcestershire sauce
1/3 C  ketchup
salt and pepper to taste
garlic powder (optional)


Brown hamburger and saute onion in large skillet.  Add remaining ingredients and let simmer 10 min.  Serve on toasted buns with melted cheese.

Friday, January 23, 2015

Cheesy Breakfast Bake


  • Nonstick spray
  • 1 teaspoon olive oil
  • 12 ounces turkey breakfast sausage, casings removed or bought in bulk
  • 7 large eggs
  • 2 3/4 cups whole milk
  • 4 green onions, thinly sliced, plus more for garnish
  • One 14.5-ounce loaf sourdough bread, cut into 1-inch cubes
  • 2 cups grated sharp cheddar cheese (8 ounces)
  • Kosher salt and freshly ground black pepper


Spray a 13 x 9 baking dish with nonstick spray.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add sausage and cook, stirring and breaking up the sausage with the back of a wooden spoon, until browned and crumbly, about 6 minutes. Let cool.
In a medium bowl, whisk together the eggs, milk, green onions and a big pinch of salt and pepper until blended. Spread half of the cubed bread out in an even layer in the baking dish, add the cooled sausage on top and sprinkle with half of the cheese. Top with remaining bread and cheese, then pour the egg mixture over the top of the casserole. Press down on the bread with your hands to make it’s soaking up the egg mixture. Cover with plastic wrap, place a plate on top, and refrigerate for at least 2 hours, or if time allows, overnight.
Heat oven to 350 degrees F.
Remove the plastic wrap from the casserole and sprinkle with the remaining cheese. Bake for 1 hour, until puffed and golden. Garnish with additional green onions, if desired.
Tip: We recommend soaking the casserole overnight before baking so the bread will be saturated with the eggs and milk. After baking you’re left with a delicious creamy savory bread pudding like texture.

Tuna Noodle Casserole

1 Cup elbow macaroni
1 can cream of mushroom soup
¾ cup of milk
1 Tablespoon butter or margarine
¾ cup of celery, chopped
¼ cup of finely chopped onion OR 2 stalks of green onion, chopped
1 can well drained tuna
1/2 cup peas
Garlic salt
1 cup shredded cheese divided
Crushed potatoes chips

Cook macaroni according to package directions for al dente pasta.  Drain well.  Microwave the celery and onion for approximately one minute in an ovenproof bowl with the tablespoon of butter.  Add mushroom soup, milk, drained tuna, peas, 1/2 of the cheese, cooked pasta, garlic salt and pepper.  Mix together well.

Pour all the ingredients into a casserole dish and top with remaining cheese.  Bake for approximately 20-25 minutes in pre-heated 350 degree oven. Remove from oven and add crushed potato chips.  Return to the oven until toasty on top and casserole is bubbly. Another 5 to 10 minutes. 

Four servings

Thursday, January 8, 2015

Meat Loaf Muffins with Tomato Sauce

Meat Loaf:
  • 2 pounds ground beef
  • ½ cup bread crumbs
  • 3 eggs
  • ½ cup diced onion
  • 1 cup diced bell pepper
  • ½ cup diced celery
  • ¾ tsp sea salt
  • ½ tsp cayenne pepper
  • ½ tsp freshly ground black pepper
Tomato Sauce:
  • 1 Tbsp minced garlic
  • 1 Tbsp extra virgin olive oil
  • 1 14.5 ounce can organic roasted tomatoes
  • 1 15 ounce can organic tomato sauce
  • 1 Tbsp Oregano
  • ½ tsp pepper
  • ½ tsp salt
Meat Loaf:
  1. Preheat oven to 350
  2. Combine all ingredients in a bowl and mix well
  3. Spray muffin tins with olive oil
  4. Put ½ cup of meat loaf mixture into each muffin cup
  5. Bake in oven for 25 minutes

Tomato Sauce:
  1. Prepare sauce while meat loaf is baking
  2. In a 2-quart sauce pan, saute garlic in olive oil for 1 minute
  3. Use a food processor or stick blender to break the canned tomatoes into small pieces (if needed)
  4. Add tomatoes, tomato sauce, and spices to garlic & olive oil
  5. Simmer for 20 minutes
  6. Spoon onto Meat Loaf Muffins. Put remainder on the table for extra sauciness.
  7. Serve with egg noodles

Chicken & Sausage Ragu

8oz. dry pappardelle or fettuccine pasta
1lb. link Italian sausage, cut into 1-inch chunks
1lb. boneless, skinless chicken thighs, cut into 1-inch chunks
1cup diced onion
14cup olive oil
2Tbsp. each minced garlic and tomato paste
3/4tsp. fennel seed
12tsp. red pepper flakes
12cup dry red wine
1can diced tomatoes in juice (14.5 oz.)
1cup low-sodium chicken broth
2Tbsp. balsamic vinegar
1bay leaf
2oz. cream cheese
Shredded Parmesan
Chopped fresh parsley
Cook pasta in a large pot of boiling salted water according to package directions; drain and set it aside.
Sauté sausage, chicken, and onion in oil in a large sauté pan over medium-high heat until browned, 5–7 minutes. Add garlic, tomato paste, fennel seed, and pepper flakes; cook until fragrant, 2–3 minutes.
Deglaze the pan with wine, then stir in tomatoes, broth, vinegar, and bay leaf. Bring to a boil and simmer, 5 minutes.
Stir in cream cheese until melted. Spoon ragu over pasta and garnish with Parmesan and parsley.