Beef and Tomato Casserole

 

Beef and Tomato Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I call this dish my clean out the fridge Beef Tomato Casserole. Of

course I shorten the title but it truly is a recipe I created when I

opened the fridge last night and saw the use by date on some of the 

ingredients.  I do this often …. making up recipes as I go. Most of the 

time I end up with a good dish but sometimes it is absolutely 

delicious. All depends on the flavors and texture and what I imagine

it will taste like. This was a winning combination!  I made some

cheddar biscuits to go with it and it was the perfect meal! I think you’ll

love it!

Beef and Tomato Casserole

2 tablespoons olive oil

1 1/2 lbs. ground beef 

1 medium onion, chopped

2 cloves garlic, chopped

1 teaspoon chili powder

1 teaspoon salt 

½ teaspoon pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon onion powder

1 package of cherry tomatoes 

½ cup tomato sauce

1.2 cup heavy cream 

1 cup of small pasta

1 15 oz. can corn, drained 

1 cup shredded yellow cheddar cheese

1 cup shredded Monterey Jack cheese 

Heat a medium skillet to medium/high heat. Add in onions and sauté until tender.  Add garlic and sauté for 30 more seconds. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add ground beef to onion and garlic mixture and cook until it is no longer pink, (about 5 minutes).  Using a slotted spoon, remove the mixture from the pan and transfer to a paper towel line plate or bowl. Drain the pan or wipe the pan with a paper towel to remove any leftover fat.   

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in the tomato sauce and cherry tomatoes and cook for about 15 minutes until the tomatoes soften and start to burst. Add in the can of corn and the heavy cream and stir until blended. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the ground beef and onion/garlic mixture back to the skillet and turn the heat down to medium.  Add in all the seasonings and stir to combine.  Taste to see if you need more salt and pepper.

Add in small pasta and cover skillet.  Allow to cook on top of the stove over low to medium heat and cook until pasta is soft.

 

 

 

 

 

 

 

 

 

 

 

 

Add half of the mixture to the baking dish (9 x 9 or round like I used.  Top with half the cheese mixture.  Repeat with the remaining meat mixture and top with the remaining cheese.

 

 

 

 

 

 

 

 

 

 

 

 

Cover loosely with foil and bake for about 15 minutes.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Uncover and bake another 10 minutes or until cheese is melted and bubbly.  

 

 

 

 

 

 

 

 

 

 

 

 

 Serve warm. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.  

Simple Italian Antipasto

The men in my family love a great antipasto (what man doesn't love salami and cheese?)  I make a simple one with the right blend of flavors and textures and it's gone in just a few minutes! This easy recipe will have you creating an antipasto as good as any you'd find in good Italian restaurant. Just toss together your favorite meats and cheeses and add ons and you'll have an Antipasto that everyone will enjoy!

Simple Italian Antipasto

1/4 pound sliced ham, cut into 1-inch chunks or pieces
1/4 pound sliced Genoa or other hard salami, cut into 1-inch pieces
1/4 pound fresh mozzarella cheese, cut into 1-inch chunks
1/4 pound Monterrey Jack cheese, cut into 1 inch chunks

1 cup of cherry or grape tomatoes, cut in half

1/2 green or red pepper, sliced into strips
1/4 Cup medium pitted olives, drained and sliced
1/4 Cup  Mananilla Pitted Olives w/basil, drained and sliced

Dressing

3 cloves garlic, crushed
3 tablespoons chopped fresh basil 
1/2 teaspoon oregano
1 tablespoon parsley
salt and pepper to taste
1/4 cup Golden Balsamic vinegar
1/4 cup Red Wine Vinegar
1 1/4 cup Extra Virgin Olive Oil

In a medium bowl, whisk all above ingredients until well blended. Pour immediately over antipasto salad. Refrigerate and allow the flavors to meld for at least an hour before serving.

Feel free to add:

1 jar Pepperoncini Peppers, drained and chopped

1 jar of Artichoke hearts drained and chopped

1/2 pound of sliced pepperoni

Photography is the property of and copyrigh©Welcome Home.

Blueberry Crumb Cake

Ever wonder why they call it Crumb Cake?  Could it be because you take a bite and all these glorious little crumbs drop all over your plate for that perfect treat when it's all gone?  You take your fork and press down and make sure you don't miss any?   Oh who are we kidding here? Crumbs are made for fingers so you don't miss any! You will love this wonderfully moist cake with just a hint of lemon and lots of blueberries!  And the crumb topping makes it perfect!  In this recipe, I made it in a 13 x 9 baking dish.....but I also make individual small loaves too, as show in the picture.

Blueberry Crumb Cake

Cake

2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

¾ teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon fresh-grated nutmeg

1 ½ sticks unsalted butter (3/4 cups)

2 large eggs, lightly beaten

1 cup sour cream

¼ cup whole milk

1 teaspoon vanilla extract

1 teaspoon lemon extract

3 cups fresh blueberries (you can use frozen but do not thaw first)

Crumb Topping 

2 tablespoons sugar

2 tablespoons unsalted butter

1 cup all-purpose flour

Preheat oven to 375 degrees.

Spray  a 13 x 9 x 2 baking pan with non stick spray and then line it with parchment paper. Leave extra paper hanging over so you can use it as handles to lift the cake later.  

Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.  Next cut the butter into dry ingredients until the mixture resembles fine crumbs and there are no chunks of butter left. You can use a pastry cutter, two knives or your fingers. 

In a separate bowl, whisk egg, sour cream, milk and vanilla and add to flour mixture, stirring until combined.  Fold blueberries and lemon extract into the batter. Pour batter into the pan, shaking pan to smooth it out to the corners.

Finally, make your crumb topping: blend butter with flour until crumbly. Add sugar. Use a pastry cutter or your fingers.  Mix all ingredients together and spoon your crumb topping over batter. 

Bake until the cake is golden brown...about 40 minutes. Cool cake for 20 minutes before serving.

Photography is the property of and copyrighted to ©Welcome Home.

        

 

 

  

 

 

It’s fast.  It’s easy. It’s simply awesome!

Bright, juicy tomatoes, sweet niblets of corn and tender chicken are the epitome of summer scrumptiousness. The tomatoes soften and burst in the heat and their juices mingle with the light creamy sauce.  Made in a single skillet this dish is healthy and happy.

 

Skillet Chicken with Creamy Corn and Tomatoes

 

4-6  chicken tenderloins, cut into pieces

O1 teaspoon kosher salt

¾ teaspoon ground pepper

1 to 2 Tablespoons extra virgin olive oil

1 medium onion, diced (~1 ½ cups)

4 cups cherry or grape tomatoes

2 (15oz) cans corn, drained and patted dry

¼ cup cream

½ cup grated Parmesan cheese

¼ to ½ cup chopped basil 

 

Add the olive oil to a large skillet and warm over medium-high heat. Add the chicken and season with salt and pepper. Increase the heat to medium high and sear the chicken until light golden brown.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer to a plate and cover to keep warm. It’s okay if the chicken is not fully cooked, as it will continue to cook later when it’s added back to the pan.

 

 

 

 

 

 

 

 

 

Add the diced onion to the skillet and sauté until soft and slightly browned, about 5 minutes. 

 

 

 

 

 

 

 

 

Add the corn and stir until onions are mixed in.  Heat for 5 minutes stirring constantly.

 

 

 

 

 

 

 

 

 

Add the tomatoes to the pan. Cover with a lid and allow them to cook for 12 more minutes, stirring occasionally. Towards the end, you can press some of the tomatoes with a wooden spoon to gently burst them and release their juices into the sauce.   Add the cooked chicken and stir to mix.

 

 

 

 

 

 

  

 

 

Stir in the heavy cream and Parmesan cheese.  

 

 

 

 

 

 

 

 

 

  

 

 

Reduce the  heat to medium-low, and let the mixture mingle and simmer for about 5 minutes; the liquid will slightly reduce and the chicken should reach an internal temperature of 165 to ensure its cooked through. 

 

 

 

 

 

 

 

 

 

Toss in fresh basil and serve!

 

Photography is the property of and copyrighted to Welcome Home.