Lamb and White Bean Casserole August 31, 2011

This is one of many freezer meals I made one weekend. I haven’t sampled them because I froze before the final cooking stage. I love being able to freeze meals to have at the ready in case I really don’t feel like cooking. I love lamb (I know its not for everyone) so I was excited to makes this. I adapted it from and Emeril Lagasse recipe.

Ingredients

• 1 pound dried Great Northern beans, rinsed well and picked over
• 2 tablespoons olive oil
• 3 pounds boneless lamb stew meat, cut into 2-inch cubes
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 3 cups chopped yellow onions
• 1 cup chopped celery
• 10 sprigs fresh thyme, leaves removed
• 3 bay leaves
• Dash of paprika
• Dash of garlic powder
• Dash of onion powder
• Dash of cayenne
• Dash of dried oregano
• Dash of dried thyme
• 1/4 cup minced garlic
• 15 oz can diced tomatoes
• 8 cups low-sodium chicken broth
• 1/3 cup chopped green onions
• 2 tablespoons chopped fresh parsley leaves
• 1 cup dried bread crumbs
• 1/2 cup freshly grated Parmesan
• 3 tablespoons extra-virgin olive oil

Directions

Combine the beans and 8 cups cold water in a large saucepan or soup pot and bring to a boil. Cover the pot and remove from the heat. Let sit for 1 hour. Drain the beans in a colander and discard the soaking liquid. Set the beans aside.

Meanwhile, heat 2 tbsp olive oil in a large Dutch oven. Season the lamb with the salt and pepper and cook the lamb in batches until very brown on all sides, 8 to 10 minutes per batch. Using a slotted spoon, transfer the lamb to a bowl and set aside. Add the onions, celery, thyme, bay leaves, seasonings and cook, scraping up any browned bits from the bottom of the pan, until the vegetables are soft, 4 minutes. Add the garlic and cook for 2 minutes. Add the tomatoes and chicken stock and return the meat to the pot. Bring to a boil, reduce the heat to a simmer, and cook for 30 minutes.

Add the beans to the pot and continue cooking until the beans are tender but not mushy, 1 to 1 1/2 hours. The cooking liquid should be slightly thickened, just enough to coat the beans and lamb. (If the sauce seems too thin, remove the meat and beans with a slotted spoon and cook until the liquid has reduced and is slightly thickened. Alternatively, if the cooking liquid has reduced too much, add a bit of water.) Add the green onions and parsley, taste, and season if necessary with additional salt and pepper.

Transfer the bean mixture to a 9 by 13-inch casserole and top with the bread crumbs and Parmesan. Drizzle the top with the olive oil.

At this point freeze the casserole. When ready to cook, place in a 400 degree oven until golden brown and heated through.

Chicken-Andouille Casserole August 29, 2011

This is a freezer friendly meal. Almost everything here was stuff I had in my fridge and pantry making it super simple to throw together. I adapted it from Emeril Lagassee and I can’t wait to pull it out of the freezer and bake.

 

 

Ingredients

• 1/4 cup all-purpose flour
• Dash Salt
• Dash Pepper
• Dash paprika
• Dash cayanne
• Dash dried oregano
• Dash dried thyme
• Dash onion powder
• Dash garlic powder
• 2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
• 1/2 dry bread crumbs
• 1/4 cup grated Parmesan
• 3 tablespoons vegetable oil
• 6 ounces andouille sausage, chopped
• 1 cup chopped yellow onions
• 1 tablespoon minced garlic
• 1/4 teaspoon cayenne
• 6 ounces mushrooms, stems trimmed, wiped clean, and sliced
• Frozen artichoke hearts (10oz) thawed and chopped
• 1 1/2 cups chicken stock
• 1/2 cup milk
• 3 tablespoons chopped green onions
• 1 tablespoon minced fresh parsley leaves
• 1 teaspoon minced fresh tarragon leaves
• Toasted sliced French bread, accompaniment

Directions

In a heavy plastic bag, combine the flour and spices. Add the chicken and toss until well coated. Shake to remove any excess breading and reserve the remaining flour.

In a small bowl, combine the breadcrumbs and cheese and set aside.
In a large Dutch oven, heat the oil over medium-high heat. Add the chicken in batches as necessary and cook until browned on each side, about 5 minutes. Transfer to a plate.
Add the sausage and cook, stirring, over medium-high heat until almost browned, about 4 minutes. Add the onions, garlic, and cayenne and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until they are soft and give off their liquid, 3 to 4 minutes. Add the reserved flour and cook, stirring, for 1 to 2 minutes. Add the chicken, artichokes, stock, cream, green onions, parsley, and tarragon, stir, and bring to a boil. Sprinkle the bread crumb mixture evenly over the top and freeze.

When ready to eat, place in a 350 degree oven until browned and heated through. Serve with french bread.

Grilled Steak and Ranch Potatos August 4, 2011

I find that the Montreal Steak Seasoning Grill Mates is a big strong so I like to add more liquid to it. Ranch potatoes are a favorite in our house and a standby whenever we need an easy side.

Ingredients:

• One packet dried Ranch Dressing Mix
• 2lbs potatoes, cubed
• 1/4 cup olive oil
• 1 Packet McCormick GrillMates Montreal Steak
• 2tbsp red wine
• 2tbsp red wine vinegar
• 2tbsp veg oil
• 2tbsp water

Directions:

In a container, mix the GrillMates, red wine, red wine vinegar, veg oil and water until combine. Add in the steaks. Make sure the steaks are fully covered in the marinade and let set in the fridge overnight.

Preheat an over to 375. Mix the ranch, potatoes and olive oil in a resealable bag. Shake the bag until fully coated. Arrange the potatoes in a single layer on a baking tray and bake for about 35 minutes until crispy.

Meanwhile, grill the steaks over medium heat until they reach the desired level of doneness.

Beer Brats August 2, 2011

A favorite of ours. Brats on the grill are a summertime (and sometimes wintertime) classic that we love.

Ingredients:

• Brats
• Beer (I like a dark beer like Newcastle)
• Sliced onion

Directions:

Add sliced onions and brats to a deep pan. Add enough beer to cover. Bring to a boil and reduce to a simmer and cook for 10 minutes.

Heat grill to high. Once hot, add brats to the grill to crisp up. Serve with spicy mustard and some of the cooked onions.