Grilled Roast Beef Sandwiches with Provolone Cheese and Caramelized Onions

Obviously, my first full week back at work has put a damper on my daily posting schedule. And as you can see from my list at the left, I am woefully behind in sharing recipes with you. The whole family has been feeling a bit under the weather lately, passing a bunch of nastiness back and forth and back again, so that hasn't helped either. Hopefully once I get back in the swing of things and start feeling better I'll be able to post more regularly again.

The recipe I'm sharing with you today is definitely not fancy. In fact, it's just a sandwich. But it's one of our favorite sandwiches, one that we eat all the time. Sometimes I neglect to post certain things because I think they're too simple, but I'm doing my best to change that. If it's delicious, no matter how simple it is, it deserves to be represented on this website. If it's something I make again and again, it should definitely be written about here -- and that's the case with this sandwich.

This sandwich is a little bit like a French dip, minus the fancy bread and au jus, and with the addition of caramelized onions. The onions make it a little bit more special than your average lunchmeat-and-cheese fare, but I have to admit that it's almost equally as good if you leave the onions off, make a batch of French onion soup, and use the sandwich for dipping. I've made these both ways countless times, and Joe never fails to rave about them. I have to admit that I really love them too, and they're a delicious, quick and easy dinner option during the week.

Roast Beef Sandwiches with Provolone Cheese and Caramelized Onions

2 medium onions, thinly sliced
4 tablespoons butter, plus more for bread
Salt and pepper to taste
1 package thin-sliced roast beef
8 slices provolone cheese
8 slices bread

1. In a saucepan over medium heat, melt butter. Add onions and stir to coat. Season with salt and pepper to taste. Continue to cook over medium heat, stirring frequently, for 15 to 20 minutes or until onions are caramelized. Remove from heat and set aside.

2. Meanwhile, prepare sandwiches. Butter four slices of bread and place butter-side down on a pre-heated griddle. Top each with 1 slice provolone cheese, a quarter of the meat, a quarter of the onions, and another slice of provolone cheese. Butter one side of remaining four slices of bread and use to top sandwiches. Cook until bread is golden brown and crispy and cheese is melted.

Christmas Breakfast Casserole

I wanted to post the recipe for our traditional Christmas breakfast casserole last year, but I forgot to take a picture of it, so I vowed to post it this year. But what do you know, I forgot to take a picture of it AGAIN, so the only photo you get is one of my son eating it:

It was the first year he was able to enjoy this breakfast with us (last year he was only 7 months old), and I'm pleased to report that he absolutely loved it!

I think every family has their own traditional Christmas breakfast. Growing up we always just had eggs, toast, and bacon or sausage on Christmas morning, but once I moved in with Joe I started making this casserole. I've adapted the original recipe quite extensively over the years, and Joe starts looking forward to eating this at the beginning of December. I only make it once a year -- it just wouldn't be as special for us if I made it more often -- but it would make for a delicious, hearty dinner any night of the year. It can easily be prepped and stored in the refrigerator a day or two ahead, which makes it perfect for holiday or weeknight cooking.

Christmas Breakfast Casserole
source: adapted from Better Homes and Gardens Biggest Book of Slow Cooker Recipes

1 package breakfast sausage links
1 cup milk
2 cans condensed cream of mushroom soup
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Salt and pepper to taste
1 package frozen potatoes O'Brien, thawed
1 package petit diced ham
1 package frozen broccoli, carrots and cauliflower in cheese sauce, thawed
1 cup shredded cheddar cheese
Eggs, cooked your preferred method, if desired

1. Brown sausage according to package directions until done; slice into 1-inch pieces.

2. Meanwhile, in a large bowl, combine milk, cream of mushroom soup, Worcestershire sauce, hot sauce, and salt and pepper. Stir in potatoes, ham, vegetables and cheese sauce, and shredded cheese.

3. Add mixture to a Crock pot sprayed with non-stick cooking spray. Cook on low heat 6 hours, or until hot and bubbly (I always turn it on before we go to bed on Christmas Eve, and by the time we wake up it's perfect.). Top with eggs, if desired.

Chicken Fajita Lasagna

I make a lot of lasagna. See? We love the stuff in our house. But the recipe I'm sharing with you today is our absolute favorite, even more so than my traditional version, which Joe loves. It's chicken fajita lasagna, and it. is. delicious.

Years ago (literally years -- I think it was in 2004), I saw Emeril Lagasse make enchilada suiza lasagna on his show, and that's where the inspiration for this lasagna came from. Emeril's looked so good that I knew I had to make my own version of it. But I was at the very beginning of my cooking life, and thus I had to simplify it a little bit...or a lot. I didn't even know what a poblano pepper was, let alone have access to queso anejo cheese! I doubt I even knew how to pronounce the name of that cheese then.

Needless to say, I've come a long way, baby. Over the years, my adaptation of the recipe has become known as "chicken fajita lasagna" in our house, and it's a family favorite. Joe would be happy if I made this every single week. Sometimes I use a combination of red and green bell peppers, sometimes I use poblanos; sometimes I top it with freshly chopped tomatoes, sometimes I leave them off. Sometimes I use a shredded Mexican blend cheese, and sometimes I use Monterey jack. But one thing remains constant: This lasagna is always delicious. It makes enough to feed an army, but trust me: You'll be glad you have leftovers of this. It is amazing.

Chicken Fajita Lasagna
source: Cassie, inspired long ago by Emeril Lagasse

6 tablespoons butter
6 tablespoons all-purpose flour
3 1/2 cups milk
1 1/2 cups chicken stock
2 cups shredded pepper jack cheese
1/2 teaspoon salt
Vegetable oil
4 poblano peppers, seeded and thinly sliced (or 2 large bell peppers, any color, thinly sliced)
1 medium onion, thinly sliced
1 clove garlic, minced
Salt and pepper to taste
3 cups cooked shredded chicken
1/2 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
6 burrito size flour tortillas
3 cups shredded Monterey jack cheese (or Mexican blend cheese)
Chopped fresh tomatoes, if desired
Chopped fresh cilantro leaves, plus more for garnishing, if desired
Sour cream and salsa or pico de gallo for serving, if desired

1. Preheat the oven to 350 degrees. Lightly grease a 9 x 13-inch casserole dish.

2. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the remaining ingredients.

3. Heat a large skillet over medium high heat. When hot, add vegetable oil, peppers and onions to skillet. Give the vegetables a minute to cook without stirring them -- you want them to sear a little bit, like in a fajita. When vegetables are crisp-tender, add garlic; cook and stir one minute. Season with salt and pepper to taste and reduce heat to low. Add chicken, chili powder, cumin, and oregano. Remove from heat and keep warm.

4. Spoon 1 cup of the sauce onto the bottom of the casserole dish. Top with 2 of the tortillas, or as many as needed to form a complete layer. Top with half of the chicken and pepper mixture, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey jack. Make another layer in exactly the same way: tortillas, the remaining chicken and peppers, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey jack. Top with the remaining tortillas, remaining sauce, remaining Monterey jack, and tomatoes and/or cilantro if desired.

5. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer, or until the lasagna is bubbly and light golden brown on top.

6. Serve immediately, garnished with a dollop of sour cream, chopped cilantro, and a spoonful of salsa or pico de gallo, if desired.

Creamy Chicken Noodle Soup

I never really ate chicken noodle soup a whole lot when I was growing up -- except for when I was sick, of course. On those occasions, my mom would pop open a can of the high-sodium Campbell's stuff and heat it up for me. It always did the trick, but it definitely wasn't what I'd call healthy. For all the cooking she did when I was younger, chicken noodle soup was something my mom never made from scratch.

A few years ago, my best friend came down with a horrible cold, and I decided I'd try my hand at making some homemade chicken noodle soup for her. We lived in the same apartment complex at the time, so it was easy for me to whip up a batch and take some over to her. I kept some for our dinner, too, and when Joe tried it, he was really impressed. My friend was, too. Since then, I've tweaked and added to the recipe, and it's become a winter family favorite. My secret ingredients are lemon pepper, white wine, and a touch of cream stirred in at the very end. The lemon pepper adds a wonderfully fresh element to the soup, and to bump up the lemon flavor even more, I've even sprinkled a quick gremolata of parsley and lemon zest on the top. We like our soup pretty thick, so the leftovers are more like chicken and noodles than they are like soup. This was Andrew's first year trying it, and he absolutely loved it too.

This chicken noodle soup is sure to cure your cold, or just comfort you and warm you up on a cold winter day. Serve it with salad and crusty bread for dipping. I think you'll really like it!

And this is your last reminder about the Christmas from the Heart give-away! Be sure to comment on that post before tomorrow at 12:00 PM Eastern time for a chance to win!

Creamy Chicken Noodle Soup
source: Cassie

1/4 cup (1/2 stick) unsalted butter
1 medium onion, chopped
2 carrots, diced
3 stalks celery, leafy tops included, chopped
2 bay leaves (fresh or dried)
2 to 3 sprigs fresh thyme
Salt and lemon pepper to taste
1 clove garlic, minced
1/4 to 1/2 cup white wine
2 cups cooked, shredded chicken (I always use a store-bought rotisserie chicken for this)
1 cup frozen peas
6 cups chicken stock
1/2 pound egg noodles
1/2 cup heavy cream

1. Melt butter in a Dutch oven over medium heat. Add onion, carrots, celery, bay leaves, and thyme sprigs (no need to remove the thyme from its stems; it'll come off on its own during cooking). Season with salt and lemon pepper to taste. Cook over medium heat, stirring frequently, until vegetables are softened, about 10 minutes. Add garlic; cook and stir one minute.

2. Add white wine; cook until alcohol is cooked out, stirring constantly to release any bits of vegetables from the bottom. Add the chicken, peas and chicken stock and bring to a boil.

3. Add egg noodles to soup and cook, stirring occasionally, until noodles are cooked through, about 10 minutes. Remove bay leaves and thyme sprigs.

4. Just before serving, stir in heavy cream.

Italian Sausage Sandwiches with Peppers and Onions

My husband is a very patient man. It's one of the reasons I was drawn to him all those (nearly NINE!) years ago, since I am very much not patient. He balances me out nicely. I bring this up because he's always been very tolerant of me and my antics in the kitchen. He doesn't complain when I constantly make new recipes (some he loves, some he doesn't) and let months go by between his favorite meals. That's why, when I was planning last week's menu, I thought it was high time I served him up one of his favorites. It's been a while, and he's been very patient.

This sandwich is definitely one of his favorites. It's one of the first things I ever learned to cook for him, and he's loved it ever since. Just to prove how grateful he was, he ate three of these last night. Three!

Everyone has their own version of this sandwich, and the one I'm sharing with you today is ours, with my own little touches I've added over the years. Usually I use jarred tomato sauce, but last night I used the sauce from this post, and I think it's safe to say that it will be my go-to choice from now on.

Italian Sausage Sandwiches with Peppers and Onions
source: Cassie

1 package Italian-style sausages

1/2 cup water
2 tablespoons olive oil, divided
1 tablespoon butter
1 large red bell pepper, sliced into thin strips
1 large green bell pepper, sliced into thin strips
1 large onion, thinly sliced
2 cloves garlic, minced
Salt and black pepper to taste
1/4 teaspoon red pepper flakes
1/2 teaspoon Italian seasoning
1/2 cup tomato sauce (add more if you want; it just depends on how saucy you like your peppers)
Hoagie rolls, split (and toasted, if desired)

1. Bring water to a simmer in a large skillet over medium heat. Add sausages. Drizzle with 1 tablespoon olive oil. Cover and simmer for 10 minutes. Uncover and cook until casings are crispy and sausages are completely cooked through, about 10 to 15 more minutes.

2. Meanwhile, melt remaining tablespoon of olive oil and the butter in a large skillet over medium-high heat. Add peppers, onion, and garlic and saute until vegetables are crisp-tender, about 5 to 7 minutes. Season with salt and pepper, red pepper flakes, and Italian seasoning. Add tomato sauce and heat through.

3. Serve sausages on hoagie rolls, topped with pepper and onion mixture.

Pesto Pasta Salad

I have three different versions of pasta salad in my "repertoire" that I make regularly. One is a tri-color pasta salad with pepperoni cubes, cheddar cheese cubes, artichoke hearts, black olives, onions, green peppers, and Italian dressing. One is a creamy "deviled egg" pasta salad with mayonnaise and mustard, vinegar, sugar, hard-boiled eggs, paprika, and pickles. The one I'm sharing with you today is my third version, the one that is most requested at family gatherings, and definitely Joe's favorite. Since I can't seem to get enough pesto lately, I thought this would be the perfect accompaniment for our prosciutto pork kabobs.

This is a delicious pasta salad. It's creamy and slightly sweet, and it has a nice balance of textures. I love the way the fresh mozzarella just melts in my mouth, almost as much as I love the pop and juiciness of the grape tomatoes. Red onion would be a nice addition to this salad, as would fresh basil or some cubed salami or pepperoni, but I like to keep it pretty straightforward. I hope your family likes this as much as ours does!

Pesto Pasta Salad
source: Cassie

8 ounces short pasta (we usually use shells)
1/2 to 1 cup mayonnaise, depending on how creamy you like it (I like it creamy, so I use a full cup)
Splash of balsamic vinegar
1 teaspoon sugar
3 teaspoons prepared pesto (add more if you like)
Salt and pepper to taste
1 carton fresh ciliegine mozzarella
1 pint grape tomatoes, halved

1. Cook pasta in salted water according to package directions; drain; rinse in cold water; drain again.
2. Meanwhile, whisk together mayonnaise, balsamic vinegar, sugar, pesto, and salt and pepper in a large bowl.

3. Add cooled, drained pasta to dressing; stir pasta to coat. Gently mix in fresh mozzarella and grape tomatoes. Chill until serving.

Ultimate Creamed Corn

I'm not going to lie: I love creamed corn out of the can. Warmed up with a little bit of butter, some salt, and a generous sprinkling of pepper, it makes me a very happy girl. I have definitely been known to indulge.

But last summer, I was browsing through cookbooks and found a recipe for homemade creamed corn that sounded too good not to try. (It contained cream cheese. You know how much I love that stuff. I couldn't pass up the opportunity.) I did some tweaking to the recipe, and this has been our family's favorite creamed corn recipe ever since. I made it for both Thanksgiving and Christmas, and everyone commented on how delicious it was. It's impossibly rich and creamy and buttery and it makes a perfect, decadent side dish for any home-cooked meal. I'm sorry for keeping this one from you for so long!

Ultimate Creamed Corn
source: adapted from Betty Crocker's Annual Recipes 2009

1 16-ounce package frozen whole kernel corn
1 8-ounce package cream cheese, softened
1/2 cup milk
1/4 cup butter or margarine, melted
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Green onions, thinly sliced

1. Preheat oven to 350 degrees.

2. Pour corn into an ungreased baking dish. Top with dollops of cream cheese.

3. Combine milk, butter, sugar, salt and pepper; pour over corn and cream cheese.

4. Bake, uncovered, 30 to 45 minutes, stirring frequently, until corn is creamy and heated through. Top with sliced green onions, if desired.

Smothered Chicken

I've been making this smothered chicken dish for years, and I'm ridiculously proud of it because it's one of the first recipes I thought up all on my own. (And I'm sure there are other recipes like this floating around out there, but please: Don't burst my bubble. Let me believe that this is my original creation. Okay? Thanks. Moving on, then.)

When I first started making this, I used a frozen pepper and onion stir-fry blend and a can of sliced mushrooms, but now I use fresh vegetables. But that is the only way I've changed this recipe since I first made it, probably about six years ago. We always eat this with a box of Rice-a-Roni rice pilaf, and any vegetables that aren't eaten with the chicken are scooped up on slices of crusty bread. This is one of Joe's most-requested meals, and one of only a handful of recipes I come back to again and again. We love it!

Smothered Chicken
Source: Cassie

Olive oil
4 boneless skinless chicken breast halves
Salt to taste
Garlic powder to taste
Cayenne pepper to taste
2 tablespoons butter
1 small green bell pepper, sliced into thin strips
1 small red bell pepper, sliced into thin strips
1 small yellow bell pepper, sliced into thin strips
1 8-ounce package sliced mushrooms
1 medium red onion, thinly sliced
Salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

1. Heat olive oil in a large, high-sided skillet (or electric skillet) over medium-high heat. Season both sides of chicken with salt, garlic powder, and cayenne pepper. Brown chicken in skillet until cooked through; remove from skillet and cover to keep warm.

2. Reduce heat to medium and add butter to the same skillet. Once butter is melted, add bell peppers, mushrooms and onions. Once mushrooms begin to brown, season vegetables with salt and pepper.

3. Return chicken to skillet, nestling it among the vegetables. Top with shredded cheeses and cover. Let stand over low heat for 5 minutes or until cheeses are melted.

Biscuits with Sausage Gravy

 

My version of sausage gravy -- the one I've been making for years -- is not a traditional version. Sausage gravy purists may say it's not even technically sausage gravy at all, because it's missing the flour component. But I would like those people to try making sausage gravy my way, and then tell me if they really care if it's traditional or not. Because this version is so good, it just doesn't matter.

I've been making sausage gravy like this ever since I got a recipe for sausage dip from a friend -- a dip that consisted only of sausage and cream cheese, to be spread on mini slices of pumpernickel bread. It is absolutely delicious -- so good that I started spreading it on bagels, and so good that I eventually thought, "You know what? This would make a kick-ass sausage gravy base." If you've been reading this blog for any length of time at all, you know how much I love cream cheese, so I decided to try it out. And I've never looked back.

My experience with sausage gravy in restaurants is that it's oftentimes way too bland, and my version definitely isn't. The cream cheese adds such a nice tang to the background of the gravy. I always, always use maple sausage, and that flavor really comes through too and balances out the pepper nicely. This is one of my go-to meals when I want something quick, comforting, and delicious.

Biscuits with Sausage GravySource: Cassie

1 package refrigerated biscuits (we use Grands butter-flavored)
1 pound ground maple-flavored sausage
2 tablespoons butter
1 8-ounce block cream cheese, cubed
1/2 to 1 cup milk
Salt to taste
At least 1 tablespoon black pepper

1. Prepare biscuits according to package directions.

2. Meanwhile, brown sausage in 2 tablespoons butter over medium-high heat.

3. When sausage is cooked through, reduce heat to medium and add cream cheese, stirring to melt and combine. Add milk to desired thickness (I like a thick gravy, so I usually only use about 1/2 cup). Add salt and pepper and heat until bubbly.

4. Serve over open-faced buttered biscuits.

Chili Mac and Cheese

In our family, the preferred way to use up chili leftovers is to turn the chili into mac and cheese. My mom used to do this all the time when I was little, and I've carried on the tradition. We had just the right amount of chili left from Saturday's dinner to make a delicious, comforting, creamy pile of mac and cheese. I guarantee you that if you try this, it'll become a favorite in your family too!


Chili Mac and Cheese
Source: family recipe

1 box cavatappi (or your preferred short pasta)
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 cup sour cream
3 cups shredded cheddar cheese
Leftover chili (my chili recipe is here)

1. Bring a pot of salted water to a boil. Add cavatappi and cook until al dente, 8 or 9 minutes. Drain.

2. Meanwhile, melt butter in a large saucepan over medium high heat. Add flour and stir constantly until mixture is smooth and bubbly, about 1 minute. Add milk and heat to boiling, stirring constantly. Reduce heat and add sour cream and cheese.

3. When cheese is thoroughly combined in the sauce, add leftover chili directly to the cheese sauce and stir. Heat through.

4. Pour chili-cheese sauce over pasta and stir to combine.

Chili

Hands down, my absolute favorite thing to make in the autumn and winter months is a big, steaming pot of spicy, soul-feeding chili. Andrew and I were out running errands on Saturday, and I was craving chili, so I picked up everything I'd need. When we got home, I threw the chili together and let it simmer on the stove for about four hours. The smell permeated the house, and I can't recall the last time I was so excited for dinner time to arrive! This is my own recipe, and it's my favorite way to make chili. The beer adds a really nice tangy flavor, but if you want to leave it out just add more beef stock. What a way to say hello to the cooler months!

Cassie's Chili

1 pound ground beef
1 pound spicy sausage
2 tablespoons chili powder
1/2 tablespoon cumin
1 large onion, chopped
3 stalks celery, chopped (leafy tops included)
3 cloves garlic, chopped
1 bottle Mexican beer (I prefer Dos Equis or Corona)
Half a box of beef stock (or 1 can)
1 large can petite diced tomatoes, undrained
1 can chili-ready tomatoes, undrained
1 can light red kidney beans, partially drained
Salt to taste
Red Hot to taste
Sour cream and shredded cheddar cheese, if desired

1. In a dutch oven, heat a small amount of vegetable oil. Add beef and sausage, breaking up with a wooden spoon until the meat mixture is very fine. Season with chili powder and cumin.

2. Add onion, celery and garlic and cook until onions are translucent. Add beer to pan, stirring constantly while the alcohol cooks out to pick up pan drippings.

3. Add beef stock, tomatoes and beans and heat to boiling. Taste for seasoning; add salt and Red Hot to taste and reduce heat to simmering. Simmer to desired thickness.

Mom's Cajun Meatloaf

You know how Taste of Home Magazine has a "Mom's Best Meal" section in every issue? Subscribers send in recipes from their moms, along with an essay of sorts talking about why they chose those recipes and the memories the recipes envoke. If I were submitting a "Mom's Best Meal" to the magazine it would be this: Mom's cajun meatloaf, along with her carrot casserole, green vegetable medley, and peanut butter pie.

This is hands down THE best meatloaf you will ever put in your mouth. Even if you don't like meatloaf you will like this meatloaf. It has the perfect amount of heat that just hits the back of your tongue without being too spicy. The flavors are great, and it's one of those dishes in which you can taste each ingredient individually. I served it this time with mashed potatoes the way I always make them: with salt, pepper, butter, milk, cream cheese and sour cream. The list of ingredients may seem a little intimidating, but it's so worth it -- what a hearty, delicious meal!

Mom's Cajun Meatloaf
Source: my mom

2 bay leaves
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon black ground pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons butter
3/4 cup chopped peeled onion (about 1 medium onion)
1/4 cup chopped celery (1 stalk)
1/2 cup chopped green bell pepper (about 1 pepper)
1/4 cup chopped green onion (I omitted)
2 teaspoons crushed garlic cloves
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup ketchup
1 1/2 pounds lean ground beef
1/2 pound groung pork
2 eggs, beaten
1 cup dry bread crumbs

1. In a small bowl, combine bay leaves, salt, cayenne, black and white pepper, cumin and nutmeg; set aside.

2. In a skillet, melt butter and saute onions, celery, green bell pepper, green onions, garlic, hot pepper sauce and Worcestershire sauce. Stir in spice mixture and cook for about 6 minutes.

3. Stir in evaporated milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and let cool.

4. Preheat oven to 350°. Place ground beef and ground pork in a mixing bowl. Add eggs, the vegetable mixture and dry bread crumbs. Remove bay leaves and mix until combined. Transfer meat mixture to an ungreased loaf pan. Bake, uncovered, for 1 hour.

Chicken Noodle Casserole

When we went to my best friend's wedding two Saturdays ago, my dad and stepmom came over to watch Andrew while we were gone. To thank them, I made a chicken noodle casserole for them to have for dinner. Fortunately for Joe and me, they opted to order pizza instead, so we were able to have a lovely, hearty dinner the next evening.

This casserole is one of our favorites. While it's probably more suited for a winter meal, it was still nice to have something so warm and comforting for dinner. I found this recipe on a cooking website a few years ago, and since then I've made some changes to the original. They're in purple.

Chicken Noodle Casserole

Source: Meals.com

6 boneless skinless chicken breasts
1 16-ounce package noodles (I use egg noodles, and I never use the entire package since they plump up so much. Half to three-quarters of a bag is usually enough.)
8 ounces process cheese (Velveeta, what else?)
1 small onion, peeled and chopped
1 small green pepper, seeded and chopped
1 small red pepper, seeded and chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
2 cups crushed Corn Flakes (I use Ritz crackers instead)

1. Season chicken with salt and pepper. Cook chicken and shred or chop. In large pan cook noodles (not quite done) and drain. I always cook the noodles in half water, half chicken broth.

2. In large pan, saute onion and peppers until onions are translucent and peppers are semi-soft. Mix in cheese and soups. When cheese is melted, add chicken and noodles. Pour into casserole dish. Top with corn flakes or Ritz crackers and dot with butter.

3. Bake in a 350° oven for 1 hour.

Tater Tot Casserole

The movie Napoleon Dynamite has forever colored the way I think of tater tots. "Hey, Napoleon, give me some of your tots!" Ahhh, that movie totally cracks me up, and if you haven't seen it you definitely should. It's...well, it's indescribably fantastic.

Anyway, back to the topic at hand: tater tots. A long time ago, when my knowledge of internet cooking sites didn't extend beyond a few very basic recipe search engines, I found a recipe for tater tot casserole. After a few tweaks, it quickly became a favorite in our house that I go back to again and again. A few nights ago, we had the casserole with chicken breasts (marinated in Italian dressing and grilled to perfection -- the best way to eat chicken, and the only way to eat it during the grilling months!). It had been a while since I made this, and it was just as delicious as I remember -- tangy from the sour cream and pimientos and really creamy. Comfort food at its finest -- and I think Napoleon would really like it, too! My changes to the original are in purple.

Tater Tot Casserole
Source: Cooks.com

1 package frozen potato rounds (I use Ore Ida brand)
1 16-ounce containter sour cream
1 cup shredded cheddar cheese (I use 2 cups...we are cheese people)
1 can cream of mushroom soup
1 small jar pimientos
Salt and pepper
1 6-ounce can French-fried onions

1. Preheat oven to 350°. Grease a 9 x 13-inch baking dish (I use butter, not shortening). Arrange tater tots in prepared baking dish. In a mixing bowl, combine sour cream, cheese, mushroom soup, pimientos and salt and pepper to taste.

2. Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole. Bake for 45 to 60 minutes (45 minutes is sufficient in my oven).

Ultimate Lasagna

To decide what to cook for our first meal in the new kitchen, I turned to my husband. I could already guess what he'd choose for his "First Supper," if you will, and I was right: He chose lasagna, which he thinks is the most perfect food on the planet. In fact, in our house, we call my lasagna recipe a "Homer Simpson recipe," which is basically a dish that makes my husband say, "Mmmmm...[insert name of dish here]," followed by that noise Homer makes and a little bit of drool. Joe said that, during those long months of remodeling, the only thing that got him through was the thought of a steaming pan of lasagna waiting for him at the end.

My recipe for lasagna started years ago with -- I think -- the recipe for Italian Sausage Lasagna in The Betty Crocker Cookbook. However, when I make it now, it's really nothing like that recipe. I've modified it so much over the years that it's really become completely my own. I made it last night for the first time in over a year, and it was just as delicious as I remembered. (Joe enjoyed it, too, of course -- there was definitely some drooling going on while it was in the oven and the smell of it began to permeate throughout the house.) This lasagna is spicy, hearty, saucy and cheesy; in one word, it is perfect.

Ultimate Lasagna
Source: Cassie

12 lasagna noodles, cooked according to package directions
1 pound spicy sausage
1 pound ground chuck
1 package diced pepperoni
2 medium onions (or 1 large onion), chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
1/2 to 1 cup red wine
1 jar of your favorite tomato sauce
2 cans diced tomatoes
Your favorite blend of Italian herbs & spices
1 32-ounce carton of ricotta cheese
1/4 cup chopped fresh parsley
3/4 cup Parmesan cheese
2 tablespoons Italian seasoning blend
4 cups Italian shredded cheese blend

1. Brown the sausage in a large pot; when the sausage begins to caramelize, add the ground chuck. When the meat is only slightly pink, add the pepperoni. Add the onions, bell pepper, and garlic. Season the meat and vegetable mixture with salt and pepper. When the vegetables start to become translucent, deglaze the pot with the red wine.

2. Once the alcohol has cooked out, add the tomato sauce, diced tomatoes, and your blend of Italian herbs and spices. If the sauce needs more sweetness, add a bit of sugar. Bring to a simmer.

3. While the sauce is simmering, cook the lasagna noodles according to the package directions. Mix the ricotta cheese, parsley, Parmesan cheese and Italian seasoning in a bowl. If the mixture is a bit thick, add a small amount of milk to thin it out.

4. In a large casserole dish or lasagna pan, ladle enough of the sauce to cover the bottom. Top with four lasagna noodles, 1/3 of the ricotta cheese mixture, and 1/3 of the shredded cheese (about 1 1/3 cups). Repeat layers, ending with the ricotta cheese mixture and the remaining shredded cheese.

5. Cover with foil and bake at 350° for 30 minutes. Uncover and bake 15 to 20 more minutes or until cheese on top is bubbly and the edges are brown.

This recipe makes a very large lasagna, so be prepared to have leftovers (unless you live in my house, that is). You could probably make two small lasagnas using this recipe and freeze one for later. It tastes even better the next day, so it's perfect for lunches the rest of the week. Enjoy!