How To make Red, White, and Blue/Black Casserole
1 Large Eggplant
3 Large Tomatoes -- sliced 1/2-in thick
1 1/2 Pounds Mozzarella Cheese -- sliced 1/4-in thick
1 Large Onion -- sliced thin (optiona
Red, White, and Blue/Black Casserole (Eggplant casserole with tomato and cheese)
Cut the eggplant lengthwise once, then slice crosswise into semidisks about 3/4 inch thick.
In a shallow casserole dish (2 in deep), stand some slices of eggplant on the narrow cut edge, to make a row, then fol- low this with slices of tomato, then slices of mozzarella cheese. Repeat until the whole dish is full. It should appear from the top to have bands of red, white, and black.
Use your favorite seasoning (basil/oregano is the default), and bake until bubbly (about 25-30 minutes at 350 deg. F.
contributed by Richard Newman-Wolfe, University of Rochester, Rochester NY, Nemo@Rochester.ARPA, from The Victory Garden Cookbook(?)
Serves 4-6. 5 minutes preparation, 30 minutes to bake.
You may wish to put a layer of onions on the bottom, horizontally, before you put the eggplant in the pan.
This only works with European-style eggplant; Japanese and Asian eggplants are too narrow.
How To make Red, White, and Blue/Black Casserole's Videos
ONE Casserole Dish + THREE Key Ingredients will CHANGE how you make CHICKEN CORDON BLEU
LEARN HOW TO TURN CLASSIC CHICKEN CORDON BLEU INTO A CASSEROLE IN UNDER 30 MINUTES!
Chicken Cordon Bleu has an iconic flavor - tangy, semi sweetness married with swiss cheese and ham. However, it can be a pain to make. Assembling everything in a casserole dish and preparing a simple cheesy white wine sauce with a kick will please the family's palate and make your life lot easier.
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CHICKEN CORDON BLEU CASSEROLE
Serves: 6
2 lbs boneless, skinless chicken breast or thighs
1 tablespoon avocado oil or olive oil
8 oz cubed ham (precooked)
2 tablespoons butter
1/3 cup heavy cream
1/4 cup chicken broth
1/4 cup white wine
1 1/2 cups shredded Monterey Jack cheese
2 tablespoons Dijon mustard
1/2 teaspoon red pepper flakes, optional
1/4 teaspoon cayenne pepper, optional
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded Swiss cheese
1️⃣ 01:05 - Prep the Chicken
Cut the chicken thighs or chicken breast into bite sized chunks.
2️⃣ 01:28 - Cook the Chicken
Add avocado oil to a skillet and heat over medium high heat. Working in batches, pan sear chicken until cooked evenly on all sides.
3️⃣ 01:39 - Add the Ham
Add ham to the skillet with the cooked chicken and cook for 1 minute to heat through and to decrease moisture of chicken if a high moisture content ham was selected. Remove all chicken and ham from skillet and set aside.
4️⃣ 02:16 - Make the White Wine Sauce
Lower heat on the skillet to medium heat. Melt butter in the skillet. Slowly whisk in heavy cream, chicken broth and wine into the melted butter. Scrape the bottom of the pan to break up the flavor bits stuck to the bottom. Let cook for 1-3 minutes. Don't let boil. Slowly stir in shredded Monterey Jack cheese. Add one handful at a time and stir until melted.
5️⃣ 03:33 - Add Flavor to the Sauce
Stir in Dijon mustard, red pepper flakes, cayenne pepper, salt and pepper. Remove sauce from heat.
6️⃣ 03:59 - Assemble Casserole & Bake
To a square or rectangle baking dish, add chicken and ham mixture to the bottom. Pour on white wine cheese sauce. Top with shredded Swiss cheese. Bake at 350 degrees for 20-25 minutes.
MACROS (per serving)
Calories: 558
Fat: 39 g
Total Carbs: 1.6 g
Net Carbs: 1.5 g
Protein: 47 g
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Music is from Epidemic Sound
#chickencordonbleu #ketodinner
Stainless Steel Insulated Casserole HotBox Hotpot Black 1500ml / 2500ml / 3500ml / 4500ml
Perfect Green Bean Casserole Recipe | Cooking With Keith
This is the best green bean casserole recipe ever! Bring this green bean casserole to any thanksgiving event and it will impress the masses or save it for a potluck, either way people will be talking about it. This recipe is so yummy! Don't be fooled by the taste this recipe is plant based.
Ingredients:
Boiling Green Beans
3 Pounds Green Beans
2 Tbs Salt
1/2 Tsp Thyme
Canola Oil Spray
Gravy
4 Boxes of Mushrooms
5-6 Cloves Garlic
1 Onion
1 Tbs Olive Oil
1 Tsp Oregano
1 Tsp Sage
1 Tsp Thyme
1 Tbs Red Wine
1/2 Cup Nutritional Yeast
2 Tbs Soy Sauce
1/2 Cup Flour
2 Cups Vegetable Broth
3 Cups Soy Milk
3 Tbs Tofutti Better then Cream Cheese
3 Cans Sliced Olives
Onion Topping
3 Slices of Bread
2 Tbs Vegan Margarine
1/4 Tsp Salt
Dash of Black Pepper
6 oz Can French Fried Onion
3 Cloves Garlic
Directions:
Green Bean Prep:
1. Bring a large pot of water to a boil.
2. Break off tips of green beans and then break them in half.
3. Add salt, thyme, and green beans to boiling pot.
4. Strain green beans when soft and add to casserole dish that has been sprayed with canola oil.
Gravy Prep:
5. Cut up onion and garlic, place into sauce pan and drizzle some olive oil into sauce pan.
6. place sauce pan on medium heat until garlic and onion become soft.
7. Cut up mushrooms into pieces.
8. Add mushrooms, thyme, oregano, sage, and thyme to sauce pan. Cook Until mushrooms release juices.
9. Add vegetable broth, soy sauce, and red wine to a bowl and then mix.
10. Add flour to the vegetable, soy sauce, and red wine bowl. Mix together until there are no flour chunks.
11. Add flour broth blend to sauce pan and stir until thick.
12. Add olives to sauce pan
13. Add soy milk, 1/2 cup nutritional yeast, and vegan cream cheese to a bowl. Add bowl to sauce pan and stir until it thickens.
Onion Topping Prep:
14. Preheat oven to 375.
15. Add Bread, vegan margarine, salt, black pepper, garlic, and french fried onions to a food processor. Blend until all the contents has been mixed.
16. Add sauce to casserole dish and mix until sauce has covered all the green beans.
17. Evenly place onion topping on top of the casserole dish.
18. Cover casserole dish with aluminum foil.
19. Place in oven for 25 minutes
20. Remove and let cool.
21. Dig in!
Get Cookin'!
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How to make King Ranch Chicken Casserole/So Easy and Delicious
If you're looking for an easy and delicious casserole that you can prep ahead of time, you've found it! Transport yourself to the American Southwest with this tasty dinner casserole.
Ingredients:
1 Tbsp Vegetable Oil
1 Medium White Onion, diced
1 Medium Red Pepper, diced
1 Medium Green Pepper, diced
1 Can Condensed Cream of Mushroom Soup (10.5oz.)
1 Can Condensed Cream of Chicken Soup (10.5oz.)
1 Can Diced Tomatoes with Green Chili Peppers (10.5oz.)
1 Cup Chicken Broth
2 Tbsp Sour Crean
2 Tsp Ground Cumin
1 Tsp Ancho Chili Powder
1/2 Tsp Dried Oregano
1/2 Tsp Chipotle Chili Powder
3 Lbs Chicken, Cooked and Shredded
1 Package Shredded Cheddar Cheese (8oz.)
8 (8 inch) Flour of Corn Tortillas, cut into quarters
Salt & Black Pepper to taste
Instructions:
- Preheat oven to 350 degrees F.
1. Heat oil in a large skillet on medium high heat.
2. Sauté onion and red & green peppers until slightly cooked.
3. Add both cans of condensed soup, diced tomatoes, chicken broth, sour cream, cumin, both chili powders, and oregano. Mix until all ingredients are well-combined.
4. Add cooked chicken and combine.
5. Create lays in a 9x13 inch baking dish starting with the mixture, then tortillas, then cheese.
6. Bake in pre-heated oven for approximately 40 minutes or until bubbling.
7. Brown the cheese on top under the broiler until golden.
8. Enjoy!
#howto #cooking #texas #recipe #delicious #instafood #instagood #cook #simple #casserole
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