Category: Main Dishes


Jun
2018

Italian Beef Sandwiches

categories: Main Dishes, Recipes, Sandwiches

This sandwich is downright amazing!  It’s filled with meat, provolone cheese, onions, and green peppers.  When you put these wonderful ingredients on garlic bread, you have one delicious supper.  I made this recipe the other night when I was tired of my usual roast beef in the crockpot dinner seasoned with whatever spice I pull off of my spice rack and I was delighted by all of the flavors. So if you are looking for a supper that is a change from the ordinary, then try this wonderful sandwich.
First place a 4 pound beef roast in your slow cooker. Next, mix together 1 (0.7 oz.) package of Italian dry salad dressing mix, 1/2 cup of water, 2 teaspoons of Italian seasoning, and 1/2 teaspoon of garlic powder in a bowl.

Pour the spices over the roast beef.Cover and cook on low for 10 to 12 hours or high for 5 to 6 hours. Now you can shred the meat with a fork so it is ready to use on your sandwich.  You will have extra meat for leftovers.

When the meat is done cooking, you can get out the 16 ounce frozen garlic bread and cook it according to the package directions.

While the bread is cooking, chop up 1 onion and 1 green pepper in strips and sauce them in 1 tablespoon of olive oil a pan until tender.

Then when the bread is done you can assemble the sandwich. Take 12 slices of provolone cheese and layer 6 on each side of bread.  Then top one side with beef and then add green peppers and onions. Now bake in a 350 degree oven for 10 minutes or until the cheese melts.  Now you are ready to enjoy these wonderful Italian Beef Sandwiches.

Italian Beef Sandwiches
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Ingredients
  1. 1 (4 pound) Beef Roast
  2. 1/2 cup water
  3. 1 (0.7 ounce) package of Italian Dry Salad Dressing Mix
  4. 2 teaspoons Italian Seasoning
  5. 1/2 teaspoon garlic powder
  6. 1 (16 ounce) frozen garlic bread
  7. 1 onion cut in strips
  8. 1 green pepper cut in strips
  9. 1 tablespoon olive oil
  10. 12 slices of provolone cheese
Instructions
  1. First place a 4 pound beef roast in your slow cooker. Next, mix together 1 (0.7 oz.) package of Italian dry salad dressing mix, 1/2 cup of water, 2 teaspoons of Italian seasoning, and 1/2 teaspoon of garlic powder in a bowl.
  2. Pour the spices over the roast beef.
  3. Cover and cook on low for 10 to 12 hours or high for 5 to 6 hours. Now you can shred the meat with a fork so it is ready to use on your sandwich.  You will have extra meat for leftovers.
  4. When the meat is done cooking, you can get out the 16 ounce frozen garlic bread and cook it according to the package directions.
  5. While the bread is cooking, chop up 1 onion and 1 green pepper in strips and sauce them in 1 tablespoon of olive oil a pan until tender.
  6. Then when the bread is done you can assemble the sandwich. Take 12 slices of provolone cheese and layer 6 on each side of bread.  Then top one side with beef and then add green peppers and onions
  7. Now bake in a 350 degree oven for 10 minutes or until the cheese melts.  Now you are ready to enjoy these wonderful Italian Beef Sandwiches.
Cooking Up Cottage https://www.cookingupcottage.com/
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May
2018

Taco Pasta Casserole

categories: Main Dishes, Recipes

This is an easy crowd-pleasing casserole that the whole family will love!  Everyone will be begging for seconds.  This recipe is a fun spin on traditional taco dishes. This casserole has corn, meat, and it’s all baked to cheesy perfection.  So if you are ready to spice up your next taco night then let’s get started.

Start by cooking 8 ounces of farfalle (bow-tie) pasta according to the package directions.Meanwhile brown the 2 pounds of ground beef and 1 small chopped onion in a pan until it is no longer pink.

Then in a bowl mix 1 tablespoon of chili powder, 1/2 teaspoon of garlic powder,1/4 teaspoon of onion powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of paprika, 1 1/2 teaspoons of ground cumin, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and add 1/2 cup of water to mix up the spices.  Then add the spice and water mixture to the hamburger, and simmer it for 2 minutes.
Now add 1 (15.25 oz.) drained can of whole kernel corn, 1 (10 oz.) can of Rotel mild diced tomatoes and green chilies, 1 cup of salsa, and the pasta.
Pour the mixture in a 9×13 inch rectangular baking dish and top with 2 cups of shredded cheddar cheese. Bake it covered in a 350 degree oven for 45 minutes or until heated through.
Now you can serve this casserole with shredded lettuce, tomatoes, tortilla chips, and sour cream.

 

Taco Pasta Casserole
A wonderful combination of pasta, salsa, ground beef, and cheese.
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Ingredients
  1. 8 ounces of farfalle (bow-tie) pasta
  2. 2 pounds of ground beef
  3. 1 small chopped onion
  4. 1 tablespoon chili powder
  5. 1/2 teaspoon garlic powder
  6. 1/4 teaspoon onion powder
  7. 1/2 teaspoon dried oregano
  8. 1/2 teaspoon paprika
  9. 1 1/2 teaspoons ground cumin
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon pepper
  12. 1/2 cup of water
  13. 1 (15.25) can of whole kernel corn (drained)
  14. 1 (10 oz) can of Rotel mild diced tomatoes and green chilies
  15. 1 cup of salsa
  16. 2 cups of shredded cheddar cheese
Instructions
  1. Start by cooking 8 ounces of farfalle (bow-tie) pasta according to the package directions.
  2. Meanwhile brown the 2 pounds of hamburger and 1 small chopped onion in a pan until it is no longer pink.
  3. Then in a bowl mix 1 tablespoon of chili powder, 1/2 teaspoon of garlic powder,1/4 teaspoon of onion powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of paprika, 1 1/2 teaspoons of ground cumin, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and add 1/2 cup of water to mix up the spices.  Then add the spice and water mixture to the hamburger, and simmer it for 2 minutes.
  4. Now add 1 (15.25 oz.) drained can of whole kernel corn, 1 (10 oz.) can of Rotel mild diced tomatoes and green chilies, 1 cup of salsa, and the pasta.
  5. Pour the mixture in a 9x13 inch rectangular baking dish and top with 2 cups of shredded cheddar cheese. Bake it covered in a 350 degree oven for 45 minutes or until heated through.
  6. Now you can serve this casserole with shredded lettuce, tomatoes, tortilla chips, and sour cream.
Cooking Up Cottage https://www.cookingupcottage.com/
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Mar
2018

Baked Barbecue Chicken

categories: Main Dishes, Recipes


Today I really need to share with you my newest chicken recipe that will knock your socks off.  It is a simple tender, chicken with a BBQ seasoning that is so easy to make. The chicken bakes in foil which keeps all of the juices inside and doesn’t get dried out. Plus, it’s a basic meal for those busy nights when you don’t know what to make . I want to include more weeknight meal recipes on the blog, because I think it is a challenge to decide what to make for supper when you are busy.  So for the next few weeks I will feature some new recipes that will be perfect main dishes for your meal rotation.

Start by preheating the oven to 350 degrees. Then in a pan on the stove top mix  3 tablespoons of catsup, 2 tablespoons of vinegar, 1 tablespoon of lemon juice, 2 tablespoons of Worcestershire sauce,  4 tablespoons of water, 2 tablespoons of butter, 3 tablespoons of brown sugar, 1 teaspoon of salt, 1 teaspoon of dry mustard, 1 teaspoon of chili powder, and 1/2 teaspoon of cayenne pepper.  Once you have mixed all of the ingredients, heat until it simmers.
Then remove the pan from the heat and dip the chicken pieces in the sauce.
Place one sheet of aluminum foil on a cookie sheet, and then place the pieces of chicken on the foil.
Then place a piece of foil on top of the chicken, and make a pouch out of the foil double folding all of the sides closed.Bake for 1 hour or until the internal temperature of the chicken is 165 degrees on a meat thermometer. Be careful when you open the pouch because there will be extra juice from the chicken in it. This is a great recipe, because there is no pan to wash and the chicken comes out very tender. Serve with your favorite barbecue sauce.

Baked Barbecue Chicken
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Ingredients
  1. 3 (lbs.) of chicken pieces (legs and thighs)
  2. 3 tablespoons of catsup
  3. 2 tablespoons of vinegar
  4. 1 tablespoons of lemon juice
  5. 2 tablespoons of Worcestershire sauce
  6. 4 tablespoons of water, 2 tablespoons of butter
  7. 3 tablespoons of brown sugar
  8. 1 teaspoon salt
  9. 1 teaspoon dry mustard
  10. 1 teaspoon chili powder
  11. 1/2 teaspoon cayenne pepper
Instructions
  1. Start by preheating the oven to 350 degrees. Then in a pan on the stove top mix  3 tablespoons of catsup, 2 tablespoons of vinegar, 1 tablespoon of lemon juice, 2 tablespoons of Worcestershire sauce,  4 tablespoons of water, 2 tablespoons of butter, 3 tablespoons of brown sugar, 1 teaspoon of salt, 1 teaspoon of dry mustard, 1 teaspoon of chili powder, and 1/2 teaspoon of cayenne pepper.  Once you have mixed all of the ingredients, heat until it simmers.
  2. Then remove the pan from the heat and dip the chicken pieces in the sauce.
  3. Place one sheet of aluminum foil on a cookie sheet, and then place the pieces of chicken on the foil.
  4. Then place a piece of foil on top of the chicken, and make a pouch out of the foil double folding all of the sides closed.
  5. Bake for 1 hour or until the internal temperature of the chicken is 165 degrees on a meat thermometer. Be careful when you open the pouch because there will be extra juice from the chicken in it. This is a great recipe, because there is no pan to wash and the chicken comes out very tender. Serve with your favorite barbecue sauce.
Cooking Up Cottage https://www.cookingupcottage.com/
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Jun
2017

Chicken and Wild Rice Casserole

categories: Main Dishes, Recipes

Summer, glorious summer is finally here! The start of summer brings those busy nights, every night, of ball games, swim lessons, and the infamous, last-minute, on the go, concession stand dinner! What’s the old saying?? Failing to plan is planning to fail…Well let’s plan for some weeknight meal success! My Chicken and Wild Rice Casserole is a light yet hearty casserole, great served with bread, and the leftovers go on all week so you will have dinner set and some of your weeknight stress gone! This casserole features savory chicken, rice, veggies, and mushrooms that come together so easily, it is a delicious change from the ordinary. When they taste the flavors of the wild rice and green peppers, your family will cheer, and it is sure to become a weeknight staple!

Start by cooking your two boxes of Rice-A-Roni Long Grain and Wild Rice according to the package directions in one pan.

Now while you are cooking the rice you can chop your chicken into bite size pieces and cook it in a separate pan with 1 teaspoon butter until it is cooked until it reaches a temperature of 165 degrees and set it aside.

In a pan cook the onion and green pepper in 1 teaspoon of butter until tender.

Now add the 1 (8 oz.) can drained mushrooms, 1 teaspoon Frank’s Red Hot Pepper Sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and mix the cooked green peppers, onions, and mushrooms with the cooked rice. Add the cream, and then the cooked chicken.

Pour into a greased 13″x9″ baking dish. Bake uncovered, at 350 degrees for 30 minutes.

Now you are ready to enjoy this weeknight favorite.

Chicken and Wild Rice Casserole
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Ingredients
  1. 2 ( 4.3 oz.) packages of Rice-A-Roni Long-Grain and Wild Rice
  2. 1 pound of chicken cut into bite sized pieces
  3. 2 teaspoons butter
  4. 1/2 onion chopped
  5. 1 green pepper chopped
  6. 1 (8 oz.) can of sliced mushrooms (drained)
  7. 1 teaspoon Franks Red Hot Cayenne Pepper Sauce
  8. 1 cup heavy cream
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon pepper
Instructions
  1. Start by cooking your two boxes of Rice-A-Roni Long Grain and Wild Rice according to the package directions in one pan.
  2. Now while you are cooking the rice you can chop your chicken into bite size pieces and cook it in a separate pan with 1 teaspoon of butter until it is cooked until it reaches a temperature of 165 degrees and set it aside.
  3. In a pan cook the onion and green pepper in 1 teaspoon of butter until tender.
  4. Now add the 1 (8 oz.) can drained mushrooms, 1 teaspoon Frank's Red Hot Pepper Sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  5. Remove from heat and mix the cooked green peppers, onions, and mushrooms with the cooked rice. Add the cream, and then the cooked chicken.
  6. Pour into a greased 13"x9" baking dish. Bake uncovered, at 350 degrees for 30 minutes.
Cooking Up Cottage https://www.cookingupcottage.com/

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