Casserole

The Back Story
WHAT YOU NEED
 
½ lb. spaghetti
3 tablespoons olive oil
1 small onion, diced
½ medium green bell pepper
1 jalapeño pepper, seeded and minced
1 tablespoon fresh garlic, minced
½ pound ground beef
1 lb. spicy sausage
¾ lb. crawfish tails, whole and cleaned
½ cup black olives 
1 16 oz. jar spaghetti sauce
Kosher salt to taste
Ground black pepper to taste
1 tablespoon dry oregano 
1 cup reduced-fat sour cream
3 green onions, chopped
1½ cups Monterey Jack cheese, grated
1½ cups smoked cheddar cheese, grated 
 
WHAT TO DO
1. Cook spaghetti according to package directions; drain.
 
2. In a large Dutch oven or cast iron skillet, over medium-high heat, add olive oil, onions, bell pepper, jalapeños and garlic. Let ingredients cook until caramelized. Add ground beef, sausage and crawfish. Cook meat until beef is no longer pink. Break up beef into crumbles, about 8-10 minutes. 
 
3. Drain off fat and stir in spaghetti sauce, bring to a boil. Reduce heat; simmer uncovered for 20 minutes. Season to taste; stir occasionally. Add cheese
 
4. Bake at about 350 degrees for 10 minutes or until cheeses have melted. Remove from oven and serve.
 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

WHAT TO DO

1.    In high heated dutch oven, stir in oil, onion, bell pepper, garlic, red chili flakes, flour, brown sugar, clove garlic, smoked paprika

2.   when vegetables caramelized, stir in turkey

3.   when turkey browns, add half and half, chicken stock, noodles, parsley, cheddar cheese

4.   stir occasionally and serve when noodles are tender

5.   garnish with tomatoes, croutons, queso fresco, and scallions

Ingredients
  • 3 tablespoons olive oil
  • 1 yellow onion, small diced
  • 1 green bell pepper, small diced
  • 2 tablespoons fresh minced garlic
  • 12 ounces lean ground turkey
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 2 nice pinches red chili flakes
  • 3 tablespoons flour
  • ⅓ cup of half and half
  • 1 quart chicken stock
  • 1 freshly diced tomato (for topping)
  • ⅓ cup shredded cheddar cheese
  • 1 tablespoon queso fresco (for topping)
  • 1 ½ cups egg noodles
  • 1 tablespoon brown sugar
  • ⅓ cup whole wheat croutons
  • 1 tablespoon minced parsley
  • 1 sprig thyme leaves
  • 2 sprigs oregano leaves
  • 4 cloves whole garlic
  • ¼ cup sliced scallions
  • salt and pepper to taste
The Back Story

WHAT TO GET

3 tablespoons olive oil

1 yellow onion, small diced

1 green bell pepper, small diced

2 tablespoons fresh minced garlic

12 ounces lean ground turkey

1 tablespoon chili powder

1 tablespoon smoked paprika

2 nice pinches red chili flakes

3 tablespoons flour

⅓ cup of half and half

1 quart chicken stock

1 freshly diced tomato (for topping)

⅓ cup shredded cheddar cheese

1 tablespoon queso fresco (for topping)

1 ½ cups egg noodles

1 tablespoon brown sugar

⅓ cup whole wheat croutons

1 tablespoon minced parsley

1 sprig thyme leaves

2 sprigs oregano leaves

4 cloves whole garlic

¼ cup sliced scallions

salt and pepper to taste

 

WHAT TO DO

1.    In high heated dutch oven, stir in oil, onion, bell pepper, garlic, red chili flakes, flour, brown sugar, clove garlic, smoked paprika

2.   when vegetables caramelized, stir in turkey

3.   when turkey browns, add half and half, chicken stock, noodles, parsley, cheddar cheese

4.   stir occasionally and serve when noodles are tender

5.   garnish with tomatoes, croutons, queso fresco, and scallions

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      In a bowl, mix all purpose flour, 2 tablespoons sugar, 4 tablespoons of olive oil-butter blend

-      Add oatmeal, pecans, apples, 3 pinches of cinnamon and mix well

-      Pour mix evenly over baking sheet and bake for 10 minutes in oven at 350 degrees

-      Boil water in a pot over high heat and add sweet potatoes, cinnamon stick and boil for 30 minutes

-      Drain and add to a sweet potatoes to bowl and discard cinnamon stick

-      Add remaining brown sugar, olive oil-butter blend, salt, honey, cinnamon, vanilla extract and mix together well to a creamy consistency

-      Add the sweet potato mixture to a medium cast iron skillet and top with the pecan apple oatmeal streusel to serve

Ingredients
  • 2 cups all purpose flour
  • 5 tablespoons brown sugar
  • 7 tablespoons olive oil-butter blend
  • 1 cup oatmeal
  • ½ cup whole pecans
  • 1 cup peeled and diced apples
  • 3 pinches of cinnamon
  • 3 cups diced sweet potatoes
  • 1 cinnamon, stick
  • 2 tablespoons honey
  • Salt to taste
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
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