• 5 or 6 cups leftover cooked chicken, coarsely chopped
    2 cups prepared marinara sauce
    2 teaspoons olive oil
    1 medium onion, chopped
    1 red bell pepper, chopped
    3 cloves garlic, minced
    1 heaping teaspoon dried Italian seasoning
    Salt and pepper to taste
    Burger Buns, Parmesan Cheese and Provolone Cheese for serving


    Spray a 4-quart crock-pot with cooking spray.  Add the chicken and marinara sauce to the pot.

    In a saute pan, add the olive oil and heat over medium heat.  Add the onion and cook for three minutes, or until softened.  Add the bell pepper and cook for another two minutes.  Add the garlic and Italian seasoning and cook for an additional two minutes or until very fragrant.  Season with salt and pepper as desired.

    Add the sauteed mixture to the crock-pot and give everything a stir to combine.  Add the lid to the pot and turn it on to the low setting.  Cook for 4 hours on low.

    To serve, top each bun with a portion of the mixture and sprinkle each serving with Parmesan, and then add a slice of Provolone as well.  For added flavor, run the sandwiches (open-faced) under the broiler for a minute to brown and toast the Provolone on top.  Serve immediately.

    Makes about 8 sandwiches.

  • “It’s seasoned with soy sauce.”

    1 onion, sliced
    2 cups sliced celery
    2 tablespoons fat
    1 can (19 ounces) bean sprouts, undrained (whoops! I drained!)
    1 1/2 cups finely diced cooked chicken
    2 chicken bouillon cubes
    1 1/2 cups hot water
    2 tablespoons soy sauce
    2 tablespoons cornstarch
    1/4 cup cold water
    Salt and pepper
    Chow-mein noodles

    Cook onion and celery in fat 10 minutes.  Add sprouts, chicken, bouillon dissolved in hot water.  Bring to a boil; simmer 5 minutes.  Add soy sauce.  Stir in cornstarch blended with cold water.  Cook, stirring until thickened.  Season.  Serve over noodles, with more soy sauce, if desired.  Makes 4 servings.

  • 1 teaspoon olive or peanut oil
    1/2 pound bulk pork sausage
    1/2 cup diced onion
    1 carrot, peeled and shredded
    1/2 cup diced celery (one smallish stalk)
    2 tablespoons diced red bell pepper
    2 cloves garlic, minced
    2 teaspoons Worcestershire sauce
    1/2 teaspoon dried basil
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 cups fresh diced tomato
    1 cup cooked, leftover white or brown rice
    1/2 cup Parmesan cheese

    In a saute pan, heat the oil over medium high heat, and add the pork sausage.  Cook until browned and no longer pink on the inside.  Use a slotted spoon to remove the pork from the pan to a small bowl.

    Depending on the fat content of the sausage, you may need to add a small drizzle of oil.

    Add the onion to the pan and cook for about 2 minutes, or until the onion has begun to soften.  Add the carrot, celery and bell pepper and cook for another 2 minutes.  Add the garlic and cook and stir for another minute.

    Add the Worcestershire sauce, the basil, salt and pepper. Stir it all together and let it cook for just a few more minutes, then add the fresh tomatoes to the pot.  Cook and stir for another 4-5 minutes, or until the tomatoes have mostly softened into the mixture and kind of disappeared.

    Add the sausage back into the pan along with the rice.  Finally, add the Parmesan cheese, stir well to evenly distribute and remove from the heat.  Taste for seasoning and add more salt or pepper if necessary.  Use this mixture to stuff your choice of summer squash.

    The stuffing can also be made up to a day ahead of time and refrigerated until needed.

  • drizzle of olive oil
    1/2 an onion, diced
    3 or 4 cups cooked, chopped pork
    1 cup tomatillo salsa
    2 cups chicken stock or broth
    3 cups Great Northern Beans (drained and rinsed if canned)
    1/2 teaspoon ground cumin
    salt and pepper to taste
    1 recipe of corn muffin batter
    1/2 cup shredded cheddar cheese

    Preheat oven to 425ºF and spray a 9 x 13 baking dish with cooking spray, set aside.

    Set a pot on the stove over medium heat.  Add the olive oil and onion and cook for about five minutes, or until the onion is tender and translucent.  Add the pork and cook for another two minutes or so.  Add the salsa and chicken broth and bring just to a boil.  Turn the heat down to a simmer, and then add the beans, cumin, and additional salt and pepper if desired.  Take the chili off the heat and set aside while mixing together the corn muffin batter.

    Pour the chili into the prepared baking dish.  It should go up no more than 3/4 of the way up the pan.  If it does, take a bit of it out and set aside for another use.  Top the chili with the corn muffin batter- if all the batter won’t fit in the pan, don’t use it all either.

    Set the baking pan on a larger baking sheet to catch any drips, and pop into the 425ºF oven.  Bake for 20 minutes.  Remove from oven, sprinkle the top with the cheddar cheese, and put back into the oven for another five minutes.  Check the corn bread with a toothpick to see that it’s cooked through.  If it’s not done, give it another five minutes at a time until dooked through and lightly browned around the edges.

    Serves 12.

About The Recipe Trove

February 2018
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