I never seem to get tired of casseroles, they are so easy to prepare and usually always turn out good. This recipe for pepperoni pasta bake is no different; it can be prepared quickly and the end result is amazing. This casserole consists of rotini noodles tossed with pasta sauce and Italian sausage. It is then topped with a layer of mozzarella cheese, cottage cheese, black olives and pepperoni. You can add additional ingredients as well such as ham, Canadian bacon, and cooked mushrooms. Before adding the pepperonis, I added an extra layer of mozzarella cheese on top. If you are looking for a simple casserole dish for dinner, this is perfect for you. Enjoy.

Ingredients:
1 (16 ounce) package uncooked rotini pasta
1lb ground Italian sausage
1 (16 ounce) jar pasta sauce
2 (12 ounce) containers cottage cheese
1 (2.25 ounce) can sliced black olives (drained)
12 ounces shredded mozzarella cheese
2 (3 ounce) packages slice pepperoni

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Lightly grease a 9×13” casserole dish. Bring a large pot of lightly salted water to a boil. Add the pasta to the pot and boil for 8 to 10 minutes or until al dente. Drain and set aside.
Step 2: Meanwhile, in a medium skillet over medium-high heat, cook the Italian sausage until evenly brown. Drain off an excess liquid.
Step 3: In the prepared casserole dish mix the cook rotini pasta, Italian sausage, and pasta sauce.
In a medium bowl mix the cottage cheese, sliced black olives, and mozzarella cheese. Spoon the cheese mixture over the pasta mixture. Top with pepperoni slices.
Step 4: Place into the oven and bake for 25 minutes at 350 degrees until bubbly and lightly browned.
(Makes 8 Servings)

Frito pie consists of Frito chips topped with chili and cheddar cheese. Apparently this dish originated in the south; I just discovered it recently and knew I had to make it. In this recipe we are making our own chili but if you want to save time you can use a can of chili as well. After the chili is done cooking it is spooned on top of Fritos in a casserole dish, topped with cheese and then baked for a few minutes. If you want you can just pile the chili and cheese on top of the chips and skip the baking step. You can top with additional ingredients as well such a green onion, white onion, and sour cream. Enjoy.

Ingredients:
1 (10.5 ounce) bag Fritos corn chips
1 bag shredded cheddar cheese
Chili-
2 lbs ground beef
½ onion (chopped)
1 teaspoon ground black pepper
½ teaspoon garlic salt
2 ½ cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans

Cooking Instructions:

Step 1: In a large sauce pan over medium high, add ground beef and onion and sauté for 10 minutes (or until the meat is browned). Drain off any excess grease. Stir in black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix, and kidney beans. Reduce heat and simmer for at least 1 hour.
Step 2: Pre-heat the oven to 350 degrees. Lightly grease a 9×13” casserole dish. Place Frito chips in a layer on the bottom of the casserole dish. Spoon chili over the Fritos, and top with shredded cheddar cheese.
Step 3: Place into the oven and bake at 350 degrees for 20 minutes.
(Makes 8 Servings)

If you have ever wondered how to make Asian stir-fry this article is perfect for you. The truth is, making stir-fry is very easy and requires only a little time and effort. This article includes 6 Asian stir-fry recipes; Teriyaki chicken, chicken stir-fry, broccoli and beef, Kung Pao Shrimp, chicken fried rice, and chicken chow mein. For any of these recipes you can use whatever type of meat you prefer; chicken, beef, pork, or shrimp. The best part about these recipes is that no deep frying is required. These stir-fry recipes are a great alternative to the deep-fried Chinese dishes. A wok is not required but if you have one I would recommend using it. A deep skillet will work as well.

Most of these dishes require a simple marinade and/or sauce. The key to a delicious stir-fry is the sauce. A lot of these recipes call for similar ingredients such as soy sauce, sesame oil, rice vinegar, rice wine, garlic, ginger, and sugar. If you are planning on making several of these recipes, it would be a good idea to keep some of these ingredients on hand. These recipes are perfect for beginners or those that have been cooking for a long time. Enjoy.

Teriyaki Chicken-

Ingredients:
2lbs boneless skinless chicken breasts (cut into 1” chunks)
2/3 cup mirin (Japanese sweet rice wine)
1 cup soy sauce
4 ½ teaspoons rice vinegar
1/3 cup white sugar
7 garlic cloves (minced)
1 tablespoon fresh ginger (minced)
1 dash red pepper flakes
ground black pepper (to taste)
2 tablespoons vegetable oil

Cooking Instructions:

Step 1: In a medium bowl combine mirin, soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, red pepper flakes and black pepper. Add chicken tossing to coat with the marinade. Cover and refrigerate for at least 30 minutes.
Step 2: Heat vegetable oil in a wok over high heat. Remove the chicken from the marinade with a slotted spoon and place into the hot wok. Reserve the marinade. Stir-fry the chicken pieces until they are fully cooked (the internal temperature has reached 165 degrees); about 7-8 minutes. During the last few minutes of cooking pour the sauce into the wok with the chicken.
Step 3: Cook until the sauce is bubbly.
(Makes 4 Servings)

Chicken Stir-Fry-

Ingredients:
1 1/2 lbs boneless skinless chicken thighs (cut into 1” pieces)
¼ cup honey
3 tablespoons soy sauce
2 tablespoons rice wine
2 tablespoons fresh ginger (minced)
2 tablespoons fresh garlic (minced)
½ teaspoon sesame oil
1 pinch ground black pepper
2 tablespoons vegetable oil
2 tablespoons oyster sauce

Cooking Instructions:

Step 1: In a large bowl (or sealable plastic bag) combine honey, soy sauce, rice wine, garlic, ginger, sesame oil and black pepper. Add chicken and toss with the marinade to coat. Cover and refrigerate for at least 3 hours to overnight.
Step 2: Heat vegetable oil in the wok over high heat. Add chicken with the marinade and stir-fry until the chicken pieces are fully cooked (about 7-8 minutes).
Step 3: Reduce heat, add the oyster sauce and stir in until the chicken pieces are coated with it.
(Makes 2 Servings)

Broccoli and Beef-

Ingredients:
1lb flank steak
4 tablespoons soy sauce
2 tablespoons dry sherry
1 teaspoon cornstarch
1 bunch fresh broccoli (sliced into florets)
2 garlic cloves (minced)
2 slices fresh ginger (finely minced)
2 tablespoons vegetable oil

Cooking Instructions:

Step 1: Slice steak against the grain thinly into strips. Place steak in a bowl or sealable bag.
Step 2: Combine soy sauce, dry sherry and cornstarch. Mix well, and pour mixture over steak strips. Marinate for 15 minutes to a half hour.
Step 3: Heat the wok and add oil. Add minced garlic and ginger root and stir fry over medium-high heat for about 20 seconds. Add beef and stir fry stirring constantly for a couple minutes.
Step 4: Add broccoli and stir fry for 5 minutes or until broccoli is cooked but still crispy and dark green.
(Makes 2 Servings)

Kung Pao Shrimp-

Ingredients:
1 ½ lbs medium peeled and deveined shrimp
1 tablespoon dry sherry
1 tablespoon cornstarch
½ teaspoon salt
1/8 teaspoon ground white pepper
oil (for frying)
4 small red dried hot chili peppers
½ cup unsalted peanuts
1 teaspoon garlic (minced)
1 teaspoon ginger (minced)
2 green onions (sliced)
Sauce-
2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 tablespoon dry sherry
3 tablespoons chicken broth
2 teaspoons sugar
2 teaspoons cornstarch

Cooking Instructions:

Step 1: in a bowl combine sherry, cornstarch salt and pepper. Mix well. Add shrimp and stir to coat. Let marinate in the refrigerator for at least 15 minutes.
Step 2: In another bowl combine all sauce ingredients, mix well, cover and refrigerate until needed.
Step 3: Heat the wok to medium heat, all a tablespoon of oil and add dried chilies and stir fry until the pepper began to char (just starting to turn black but do not completely char them). Remove from pan and set aside.
Step 4: Add a tiny bit more oil. Add garlic and ginger stir fry for 15 seconds. Add shrimp and stir fry until shrimp turn pink (about 2 minutes)
Step 5: Add peppers, peanuts and green onions to the pan. Increase the heat and pour the sauce into the pan and stir until thickened and bubbly. Serve with white rice.
(Makes 2 Servings)

Chicken Fried Rice-

Ingredients:
2 boneless skinless chicken breasts (cut into cubes)
4 cups white rice (cold and at least 1 day old)
2 large eggs
2 minced garlic cloves (or more add to your taste)
1 cup frozen peas and carrots
1 white onion (diced)
½ cup soy sauce (or to your taste)
2 tablespoons oyster sauce (or to your taste)
Sesame oil (for stir frying)
Vegetable oil

Cooking Instructions:

Step 1: Fry chicken pieces in oil until fully cooked or golden brown. Drain on paper towels and set aside. Beat eggs and fry in oil or butter and scramble. Remove from pan and set aside.
Step 2: Add 1 teaspoon of sesame oil and one teaspoon of vegetable oil to the wok. Stir fry diced onion and garlic for 30 seconds, add peas and carrots mix and stir fry until vegetables are done to desired tenderness.
Step 3: Add a little more oil and then add the rice and stir fry for a couple minutes. Add soy sauce and oyster sauce to the rice while stir frying.
Step 4: Add the scrambled egg and chicken pieces and mix well. Heat thoroughly and serve.
(Makes 4 Servings)

Chicken Chow Mein-

Ingredients:
1 boneless skinless chicken breast (sliced into small chunks)
1 (6 ounce) package chow mein noodles
1 large onion (sliced)
4 garlic cloves (minced)
2 cups bean sprouts
2 teaspoons cornstarch mixed with 1 tablespoon of water
vegetable oil
Marinade-
2 tablespoon oyster sauce
1 tablespoon cornstarch
1 egg white
Sauce-
¼ cup rice wine vinegar
¼ cup chicken broth
3 tablespoons rice wine
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoon chili garlic sauce

Cooking Instructions:

Step 1: In a medium bowl mix together egg white, oyster sauce and cornstarch. Add the chicken and marinate for 30 minutes. Bring a pot of water to a boil. Add chow mein noodles and cook for 3 minutes. Remove from heat and rinse with cold water. Set aside.
Step 2: Heat 2 tablespoons of vegetable oil in a wok over high heat. Add the chicken and stir fry for 7-8 minutes or until fully cooked (the internal temperature has reached 165 degrees). Remove the chicken from the wok and set aside. Clean out the wok.
Step 3: Add a little more oil and add sliced onions and stir fry for one minute. Add the garlic and stir fry for another minute. Add the chicken and bean sprouts and continue to cook for an additional minute and then add the drained noodles. Toss the noodles with the rest of the ingredients in the wok and bring to a boil. Pour the cornstarch and water mixture into the wok. Continue to cook while stirring until the sauce has become thick and bubbly.
(Makes 2 Servings)

There are so many ingredients that you can add to a grilled cheese sandwich, but taco meat has to be one of the best choices. This taco grilled cheese is loaded with two different types of cheeses; American and Mexican cheese blend. The sandwich is also topped with taco meat and potato crowns. You can cook the potato crowns however you prefer, in the oven or in the deep fryer.  When you are cooking the grilled cheese, it is important to make sure the pan does not get too hot. You want the bottom to be nicely browned and the cheese to be melted. This is a great way to use up leftover taco meat. I like to serve this with tortilla chips but you could also serve it with extra potato crowns. Enjoy. Adapted from Monkey River Town.

Ingredients:
1lb ground beef
1  (1.25 ounce) package taco seasoning mix
Frozen potato crowns (about 24)
8 slices American cheese
2 cups shredded Mexican cheese blend
butter (for spreading)
8 slices white bread

Cooking Instructions:

Step 1: In a medium skillet over medium high heat, brown ground beef. Drain off any excess liquid and stir in the package of taco seasoning and ¾ cup of water. Bring to a boil, reduce heat and simmer for 5 minutes (or until the ground beef is fully cooked), stirring occasionally.  Meanwhile, cook the potato browns by either baking them in the oven or deep frying them according to package directions. Drain on paper towels (if deep frying).

Step 2: Pre-heat a skillet to medium high heat. Spread butter over one side of a slice of bread. Place butter side down into the skillet. Top with 2 slices American cheese, taco meat, potato crowns, and shredded Mexican cheese blend. Butter an additional slice of bread on one side and place it butter side up on top of the sandwich.
Step 3: Cook in the skillet until lightly browned on the bottom and flip over. Continue cooking until the other side has browned and the cheese has melted. Repeat with remaining sandwiches.
(Makes 4 Servings)

This turkey Reuben sandwich (or sometimes called a Rachel Sandwich) is a slightly different take on the classic Reuben. Instead of corned beef, sliced turkey is used, and instead of sauerkraut, coleslaw is used. The sandwich is stacked with Swiss cheese, sliced turkey, coleslaw and thousand island dressing and then grilled in the pan. You can make your own coleslaw or buy it from the store. This makes a delicious lunch or dinner for any night of the week. Enjoy.

Ingredients:
8 slices rye bread
butter
8 slices deli turkey
8 slices Swiss cheese
½ cup thousand island dressing
1 cup prepared coleslaw (or more)

Cooking Instructions:

Step 1: Heat a skillet over medium heat. Spread butter on one side of a slice of the rye bread. On the other side of the slice of bread, spread on a layer of Thousand Island dressing. Top with 1 slice of Swiss cheese, 2 slices of turkey, ¼ cup of the prepared coleslaw. Top with an additional slice of cheese. Spread butter on one side of another slice of bread. On the other side spread a layer of Thousand Island dressing. Place butter side up on top the sandwich.
Step 2: Place into the skillet butter side down and cook, while pressing down occasionally with a spatula, until golden brown on the bottom. Flip and cook on the other side until golden brown and the cheese has melted (about 3-4 minutes per side). Repeat until all of the sandwiches are cooked.
(Makes 4 Servings)

Hunan chicken is a Chinese dish that is sweet and spicy. This dish consists of deep fried chicken pieces coated with a sweet and spicy sauce. Peanuts and green onions are added to the mix for even more flavor. The sauce is tomato based and uses ingredients such a tomato paste, chicken broth, soy sauce, and sugar. Most of the spice comes from chili and garlic sauce, you can add more if you like your food extremely spicy. You could also add red pepper flakes. If you don’t have a deep fryer, the chicken can be cooked in a wok or deep skillet as well. Just add a couple inches of oil and fry. Serve with rice. Enjoy.

Ingredients:
2 boneless skinless chicken breasts (cut into 1” chunks)
1 egg
¼ cup cornstarch
Sauce-
¼ cup chicken broth
1 tablespoon chili garlic sauce (more or less to taste)
1 tablespoon tomato paste
2 teaspoons soy sauce
1 teaspoon sugar
2 garlic cloves (minced)
½ cup green onions (sliced)
½ cup roasted peanuts
Oil (for frying)

Cooking Instructions:

Step 1: In a medium bowl whisk together egg and cornstarch until smooth. Add chicken pieces tossing to coat. Let sit for 10 minutes. Meanwhile, in another medium bowl combine chicken broth, chili garlic sauce, tomato paste, soy sauce, and sugar. Mix well and set aside.
Step 2: Heat a deep fryer to 375 degrees. Deep fry chicken in batches until fully cooked (the internal temperature has reached 165 degrees) and golden brown. Drain on paper towels.

Step 3: Add a tablespoon of oil to a wok and heat to medium high heat. Add garlic and stir-fry for 10 seconds. Pour in the sauce and let it simmer for 5 minutes. Add the peanuts to the sauce. Place the deep fried chicken pieces into a large serving bowl. Pour in the sauce and toss to coat. Top with green onions.
(Makes 2 Servings)

Ever since I was a kid, I have enjoyed hot dogs with macaroni and cheese. Unfortunately, using boxed mac and cheese can be rather disappointing; so I decided it was time to make a casserole that consisted of sliced hot dogs and homemade mac and cheese. You can use whatever type of hot dogs you like; I always prefer the all-beef hot dogs. This recipe is very easy, the mac and cheese is first cooked on the stove top, and then mixed with the sliced hot dogs and baked in the oven for about 30 minutes. This casserole makes a great dinner for any night of the week. Enjoy.

Ingredients:
3 cups elbow macaroni
4 tablespoons butter
¼ cup flour
2 ½ cups milk
2 cups shredded cheddar cheese
6 hot dogs (sliced)
salt and pepper (to taste)
Cooking spray

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a large pot of boiling water, cook the elbow macaroni until cooked but still a little chewy (about 8 minutes). The macaroni will finish cooking when it is being baked. Drain and set aside.
Step 2: While the macaroni is cooking. In a large saucepan, melt the butter. Add the flour, salt and pepper, and whisk until smooth. Cook for 2 minutes while whisking constantly. Add the milk, slowly, a little at a time while whisking. Whisk until the sauce begins to thicken. Add the cheddar cheese and whisk until smooth. Remove from heat.

Step 3: Add the macaroni and sliced hot dogs to the cheese sauce. Mix well. Lightly spray a 9×13” casserole dish. Pour the macaroni mixture into the casserole dish, place into the oven and bake for 30 minutes or until bubbly and the top begins to brown.
(Makes 6 Servings)

Seafood lovers are sure to enjoy this hot crab dip. This dip combines ingredients such as crab meat, mayonnaise, and cream cheese. The dip is first baked in a baking dish, then put into a bread bowl and baked again. The bread bowl is totally optional; you can just serve the dip right out of the casserole dish if you want. You can also use any type of crab meat you want; canned crab, imitation crab, or if you really want to get serious, fresh crab. I personally used canned lump crab meat. This is a very easy recipe to prepare, the total baking time is just 30 minutes. This is another great appetizer and perfect for the Super Bowl. Enjoy!

Ingredients:
11 ounces cream cheese (softened)
1 small onion (finely chopped)
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat (drained, and flaked)
1/8 teaspoon garlic powder
salt and pepper (to taste)
1 (1 pound) loaf, crusty Italian bread

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a medium bowl, combine cream cheese, chopped onion, mayonnaise, crab meat, garlic powder, salt and pepper. Mix well. Spread the mixture into a 1 quart baking dish. Place into the oven and bake for 20 minutes.
Step 2: Meanwhile, cut a circle in the top of the bread and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
Step 3: After 20 minutes, remove the crab dip from the oven and stir well. Spoon the mixture into the hollowed out loaf. Place the bread bowl and the pieces of torn up bread onto a baking sheet. Place into the oven and bake for an additional 10 minutes. Serve hot.
(Makes 8 Servings)

These slow cooked pulled pork sliders make a great appetizer for game day or any gathering. The pork roast is mixed with BBQ sauce and various other ingredients and then cooked in the slow cooker for 5-6 hours. The pulled pork is then put onto slider buns and topped with coleslaw. The coleslaw recipe is very simple and only uses a few ingredients. If you want to save time, you can just buy a bag of shredded cabbage and carrot mix from the store. This recipe will make enough to feed a lot of people. You should be able to get at least 20 sliders out of this recipe. If you want, you can cut the recipe down a bit by getting a smaller pork roast. This is another great recipe to prepare for the Super Bowl. Enjoy.

Ingredients:
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion (chopped)
2 large garlic cloves (crushed)
1 ½ teaspoons dried thyme
20 slider buns (split)
butter (as needed)
Coleslaw-
1 small head cabbage (shredded)
3 medium carrots (shredded)
1 cup mayonnaise
1/3 cup sugar
¼ cup apple cider vinegar

Cooking Instructions:

Step 1: Pour the vegetable oil into the bottom of the slow cooker. Put the pork roast into the slow cooker and pour in the barbeque sauce, apple cider vinegar, and chicken broth. Stir in brown sugar, mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on high for 5-6 hours or until the roast shreds easily with a fork.
Step 2: Take the roast out of the slow cooker, and shred using two forks. Place the shredded meat back into the slow cooker and toss with the juices.

Step 3: To make the coleslaw- In a large bowl combine shredded cabbage and carrots. In a small bowl combine mayonnaise, sugar, and vinegar. Mix well, and pour over the cabbage mixture and toss to coat.
Step 4: Heat a large skillet to medium heat. Spread the inside of both halves of the sliders buns with butter. Place buttered side down into the skillet and toast until golden brown. Spoon pulled pork onto the bottom half of a slider bun, spoon on coleslaw with a slotted spoon, and place on the top half of the bun.
(Makes 8 Servings)