Looking for the ultimate comfort food for your next dinner party? Try this recipe for Chicken Pot Pies in Puff Pastry Shells. Make the filling ahead of time and then bake the puff pastry shells right before your guest arrive! 

Chicken Pot Pies in Puff Pastry Shells from KatiesCucina.com

I’m so excited. Our third installment of our year-round seasonal progressive dinner party is here! Today we are talking all about comfort food. 14 of my favorite blog friends have joined forces to bring you one heck of a fall progressive dinner party. Well, ok… it’s more like a virtual progressive dinner party. But who’s judging here? Have you ever been to a progressive dinner party? The premise is that each home has a different course and you hop from home to home eating your way through multiple courses. Unfortunately we are all spread out throughout the United States and Canada and don’t have the luxury of have a progressive dinner party in real life together. So instead, we have created a virtual one!

Chicken Pot Pies in Puff Pastry Shells from KatiesCucina.com

Today, I’m sharing Chicken Pot Pies in Puff Pastry Shells. Growing up we did not eat chicken pot pie in my home. My husband on the other hand ate it religiously. Think prepackaged calorie loaded pot pies (he would eat them for snacks)! So when we moved in together it was my goal to make a healthier chicken pot pie that wasn’t loaded with as much fat and calories and of course all the preservatives and ingredients you can’t pronounce.


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Stuffed Cabbage

Stuffed Cabbage from KatiesCucina.com

For those who don’t know me in real life–I’m a quarter Polish. My husband is like 99.9% Polish. We both grew up eating Polish food (although the Polish food my husband grew up eating is a bit more authentic than what I grew up eating). Both of our mother’s make Stuffed Cabbage. This is a delicacy in the Polish world, because let’s face it… rolling cabbage leaves and  stuffing it with ground beef and rice isn’t the most glamorous thing to do on the planet.

Stuffed Cabbage from KatiesCucina.com

I will be honest. I have only made Stuffed Cabbage a few times. I always use my mother’s recipe. My mother’s version is sweet (hence the brown sugar) whereas my mother in-law’s recipe is salty. Both are equally delicious just very different. My mother learned how to make Stuffed Cabbage from her mother. This is a family recipe passed down from generations that one day (if I ever chose to) I can pass on to my children. I have not yet mastered the art of rolling Stuffed Cabbage. The cabbage leaves are delicate, the meat hearty… the cabbage must be at a certain consistency to easily roll without breaking. It is a lengthy process, but one that most of us take part in because, well… it’s tasty. Whether or not you are Polish–I feel that everyone should try Stuffed Cabbage at least once in their life (that is unless you hate cabbage and/or ground beef then maybe I won’t force you to try it)!

Stuffed Cabbage from KatiesCucina.com

Republished from September 12, 2010 Stuffed Cabbage {Galumpkis}

Katie Original Recipe

Stuffed Cabbage

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 65 minutes

Yield: 6

Stuffed Cabbage

Ingredients

  • 1 small cabbage (12 leaves)
  • 1 lb lean ground beef
  • 2 cups white rice (leftover is fine or fresh)
  • 1/2 white onion, diced
  • 1/4 tsp paprika
  • salt & pepper (to taste)
  • 2 cans campbell’s tomato soup
  • 1/3 cup brown sugar
  • 1/4 cup half and half

Directions

  1. Fill a large stock pot with water, and cook on high until water is boiling.
  2. In a large skillet place ground beef and onions in skillet, and cook on medium-high. Breaking up ground beef as it cooks, and mixing around until all the beef is cooked. Drain well and set aside.
  3. While ground beef is cooking either cook white rice according to package or heat-up leftover rice and set aside.
  4. Add white rice to the beef/onion mixture. Season with salt and pepper to taste and 1/4 tsp paprika.
  5. Clean the cabbage well and cut the core off. Slowly peal each layer off the cabbage until you have 12 leaves (I like to peal two extra’s in case a few break or become over cooked in the pot)! Place a few leaves in the boiling water and cook for 2-3 minutes or until leaves are soft, but not falling apart. Gently remove the leaves, and repeat this step until ALL the leaves have been cooked. Rinse all the leaves under cold water and set aside.
  6. In a sauce pan add both cans of tomato soup and brown sugar mix well and heat for a few minutes on medium heat. Once the mixture is hot add the half and half and stir until well incorporated. Turn the heat off and let it sit with a covered lid.
  7. In a 9×12 pan spray with cooking spray and then ladle a few spoonfuls of sauce making sure that the bottom is well covered.
  8. On a clean work surface place a cabbage leave open and add 2 tablespoons of meat/rice mixture. Roll like a burrito and place seam side down. Repeat until all the cabbage leaves have been stuffed. If you have enough mixture for the remaining two extra and there is enough room in your pan make them (you won’t regret it)!
  9. Once all the stuffed cabbage is rolled and in your pan pour the remainder of your sauce over the top of the cabbage until all the rolls have been covered with sauce. Place tin foil on top of the dish and bake for 40 minutes. Let it cool for a few minutes outside the oven. Plate and ladle on more sauce before serving. Enjoy!
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 Fire-Roasted Tomato & Spicy Italian Sausage Pasta Bake from KatiesCucina.com

I love a meal where I can use up leftovers. Transform them into something new. That is exactly what this recipe is today. Back in January, I shared how to make Spicy Italian Sausage Subs with Fire-Roasted Tomato Sauce in the Slow Cooker. Super simple meal that allows your slow cooker to do all the work for you. Then a few weeks later I showed you how to Roast Red Bell Peppers. Well, I don’t know about you but when I have lots of leftovers I like to transform them. And thus this beautiful Fire-Roasted Tomato & Spicy Italian Sausage Pasta Bake came to life.

Not only did I utilize some of the leftovers I had on hand, but I used a few more pantry staples include Dreamfields Pasta, some fresh herbs from my garden, and cheese in the refrigerator. After boiling up my pasta, I toss all the ingredients together and voila a beautiful pasta bake ready in less than an hour. Typically, most pasta bakes are loaded with cheese. This pasta bake just so happened to not be loaded with cheese. I chose to place a few dollops of ricotta in the bake. Every now and then we don’t need our pasta loaded with cheese, right? Ok, maybe I’m wrong, but I loved it just the way I made it. If you love cheese feel free to load it up! Either way–its a great way to use up leftovers!

Katie Original Recipe

Fire-Roasted Tomato & Spicy Italian Sausage Pasta Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4-6

Fire-Roasted Tomato & Spicy Italian Sausage Pasta Bake

Ingredients

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a large casserole dish with non-stick cooking spray. Then add in pasta, chopped roasted red bell peppers, spicy Italian sausage, and sauce. Toss well them add 8 dollops (tablespoons) of ricotta, sprinkle with caramelized onions and grated cheese.
  3. Bake for 30 minutes or until the inside of the pasta is hot and the cheese is melted.
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Disclaimer: I received pasta from Dreamfields pasta; however, I was not compensated nor required to write about them. This is a brand I buy on a regular basis and enjoy eating. As always, all opinions are my own. 


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Chicken Fajita Casserole

I think there are two types of people in life. Those who embrace leftovers and those who hate them. We embrace them in my house. I try not to let any food go to waste, although it does happen on occasion, but not as often as some households throw out food. I love to transform my leftovers into something magical — into a brand new meal! Chicken Fajita Casserole

So if you are a part of the waste no food club, I dare you to head over to Food Fanatic. It is a new website that I’ll be contributing to twice a month. Every food blogger on the site will be writing about a particular niche. Mine just happens to be one-pot meals. So get ready to see leftovers transformed, crock pot recipes, and skillet sensations from yours truly!

What are you waiting for? Head on over to Food Fanatic to get the full recipe for Chicken Fajita Casserole: One Pot, Many Flavors.


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When I first spotted this recipe on my friend Aggie’s blog-I knew I needed to make it. We love both pasta and Mexican and food and knew that it would be something different to jazz up the nightly dinner. Boy did it ever. My husband went bonkers over this meal. He had declared it one of the best meals I’ve cooked in a while (thanks Aggie!). I recognize that some of the best meals are simple and full of flavor. That is what this meal is. It’s unique. Best of all… I was able to hide the whole grain penne pasta that I used. I love whole grain pasta’s, but my husband not-so-much. He had no clue that he was eating whole grain pasta until after he was done and I asked him how he liked it. He wasn’t shocked (because he know’s I’m sneaky), and he definitely didn’t complain about it. All-in-all this is a wonderful week night meal. If you have kids who love Mexican food this just might be the dish for you. You can sneak in some veggies and whole grains while still making it taste good. 

Source: Aggie’s Kitchen 
Prep Time: 10 minutes
Cook Time: 
Servings: 6-8


Ingredients:

Half box of Whole Wheat Penne
1 lb lean ground beef
1 tbsp olive oil
2 cloves garlic, minced
1 bell pepper, chopped
1/2 onion, chopped
1 tsp each cumin and chili powder
4 cups homemade salsa
1 can black beans, drained and rinsed
salt and pepper
2 cups of Mexican blend cheese

*top with sour cream or guacamole and additional shredded cheese if desired
Directions: 
1. Preheat oven to 350 degrees. Bring a pot of water to a boil for the pasta. Cook the pasta according to the directions on the package. 
2. In a large non-stick skillet, add oil, garlic, peppers, and onions. Saute until softened (10 minutes). Add ground beef and brown. Add cumin, chili powder, salt and pepper. Add the drained black beans and 1 jar of salsa. Mix well. Then add the cooked pasta. Toss well. 
3. In a large casserole dish spread half the jar of salsa on the bottom of the pan, then add half the mixture to the pan. Spread 1 cup shredded cheese on top of pasta. Add the remaining pasta, salsa, and top with cheese. 
4. Bake (covered with tin foil) for 25 minutes. Remove the tin foil and cook for an additional 5-10 minutes until the pasta is bubbling and cheese has melted. Serve with additional shredded cheese (and sour cream if desired). 

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If I have time on the weekend I love to make breakfast potatoes and a rather large drawn out breakfast. Most of the time I’ll make double the amount of diced boiled potatoes to use throughout the week or make an extra batch of breakfast potatoes with. I happened to have a container of potatoes from the weekend and wanted to use them for dinner… I racked my brain on what to do and this is what I came up with; a loaded baked potato casserole of sorts. This casserole (like most casserole’s) was creamy and rich and gave me all the flavors that I would get if I was eating a loaded baked potato. 



Source: Katie Original
Prep: 5 minutes
Cook: 25-30 minutes
Serves: 4

Ingredients: 
  • 3 cups potatoes, diced and cooked
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese plus more for topping
  • 1/2 cup bacon, cooked, and diced
  • 1/4 cup green onions, diced
  • 2 tbsp parsley (dried or freshly minced)
  • Salt and pepper to taste
  • Non-stick cooking spray
Directions: 
1. Pre-heat your oven to 350 degrees. While oven preheats spray a large casserole dish with non-stick cooking spray. 

2. In a large mixing bowl, combine sour cream, cheese, bacon, green onions, and parsley. Mix well then add potatoes and gently mix. Add salt and pepper to taste. Place the mixture into the casserole dish and top with additional cheddar cheese. 

3. Bake for 25-30 minutes or until golden. Remove from the oven and serve immediately.


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This will  honestly be one of the easiest casserole recipes I think you will ever make! I received this recipe from a very good friend of mine, Christy I’ve been making this casserole for quite a few years now and everyone expects I make it during the holidays! Her original recipe called for a few sticks of butter. I’ve lighted it up with only needing half a stick, and it still taste just as good!

Source: My Friend Christy B!
Prep: 20 minutes
Cook: 20 minutes

Serves: 6-8

Ingredients:

  • bags chopped frozen broccoli
  • 1 small block Velveeta cheese
  • 2 rows of Ritz crackers, crushed into crumbs
  • 1/2 stick butter (divided)
  • 2 tbsp water
Directions: 


1. Pre-heat oven to 350 degrees. 

1. Cook broccoli according to package instructions, remove any and all water, and set aside.
2. In medium saucepan melt 1/4 stick butter with the block of Velveeta cheese until creamy, add broccoli and mix well. Place the broccoli mixture into a casserole dish.


3. In small bowl (using the microwave), melt 1/4 stick butter, add water, and mix into cracker crumbs with fork. Sprinkle cracker crumb mixture over the broccoli & cheese. 


4. Bake at 350 degrees for about 20 minutes or until crumbs are golden brown.


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I found this recipe on a publix’s apron card a few years ago, and wanted to give it a try! I absolutely love traditional green bean casserole, and figured this would be a nice alternative to serve any day of the year!  *I didn’t have cheese on hand the last time I made this dish–its excellent either way!
Prep: 5 minutes
Cook: 20 minutes
Serves:
4

INGREDIENTS:

  • 1 (12-ounce) bag frozen microwaveable whole green beans
  • 1 cup onions, diced
  • 1 (10.75-ounce) can golden mushroom soup
  • 3/4 cup shredded sharp Cheddar cheese
  • 3/4 cup French-fried onions

DIRECTIONS:

  1. Preheat oven to 375°F. Microwave beans in package on HIGH for 4–5 minutes or until hot. Transfer beans to medium bowl.
  2. Stir in fresh onions and soup until blended. Transfer mixture to 2-quart baking dish. Top evenly with cheese, then onion rings. Bake 10–15 minutes or until cheese melts, top is browned, and mixture bubbles around edges of the dish. Serve.

Side Suggestions: Slow-Roasted Garlic Chicken side salad, bread


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