It seems like a million years since I’ve done any serious blogging. I’m still here and life is starting to settle down (we hope) and I’m anxious to get back to some DIY projects, fun recipes and adventures. At least that’s the plan after the holidays.
I’ve got a back load of recipes and pictures to post, but there will always be tomorrow for the rest of them. Tonight I’ll start with a hubby favorite.
While this is not much to look at, the combination of the two recipes are SERIOUSLY PACKED WITH A FLAVOR PUNCH. We LOVE this recipe and LOVE having the leftovers to eat.
The original recipe for the now known as Pineapple Piggy Pie was called Ham Stacks and called for sweet potatoes and marshmallows. Hubs hates sweet potatoes so I converted the recipe to mashed Yukon golds. It also called for individual stacks on pineapple rings, but I also converted it to a casserole for ease – not to mention it’s more “man” friendly than the little stacks.
PINEAPPLE PIGGY PIE & ROASTED SPICED CARROTS
PINEAPPLE PIGGY PIE
1 pound ground ham
1 pound ground pork (I used Jimmy Dean Organic sausage)
1 cup crushed corn flakes
1/4 teaspoon white pepper
2 eggs, beaten
1 cup whole milk
2 cups mashed potatoes
1 large can crushed pineapple, drained VERY well
- Preheat oven to 350˚.
- Combine ham, pork, eggs, corn flakes, milk and pepper until well mixed.
- Spray the bottom of a 9×13 baking dish.
- Layer the pineapple on the bottom.
- Top with Meat mixture.
- Top with mashed potatoes.
- Bake for 1 hour.
ROASTED SPICED CARROTS
1 pound baby carrots
2 tablespoons Avocado oil
2 large cloves garlic, minced
1 tablespoon sugar
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 cup golden raisins
Juice of 1 lemon
- Cut carrots in half and then cut in half again.
- Toss carrots with oil, garlic, sugar, cumin, sea salt and cinnamon.
- Roast 20 minutes or until fork tender.
- Remove from oven.
- Toss with raisins and lemon juice.
I cannot remember where I found this recipe originally, but it was a good fall/winter night type dish so I filed it and finally tried it with a few modifications. Hubs loved it and I will be making it again!
BRUSCHETTA CHICKEN BAKE
1 1/2 pounds chicken breasts, cut into bite sized pieces
1 can diced tomatoes with garlic & herbs, undrained
1 package Chicken Stove Top Stuffing
1 KNORR chicken bouillon gel tub
1 cup hot water
2 cloves garlic, minced
1 tablespoon Gourmet Garden Basil paste
4 slices or 1 cup grated mozzarella cheese
- Preheat oven to 375°.
- Whisk together hot water, bouillon tub, garlic and basil paste until well blended.
- In a mixing bowl mix together the stuffing mix, tomatoes and bouillon mixture until stuffing is moistened.
- In a 9×9 baking dish sprayed with PAM, layer evenly first the chicken, then the cheese and topped with the stuffing mixture.
- Bake 45 minutes – chicken will be cooked through and stuffing will be beginning to crust.
- Cut it like a lasagna and serve with salad.