Author: ChefDebee

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AlL together having the time of our lives making this, ‘grandchildren inspired’, Me-Me’s Famous Mac’n Cheese, from the saucepan rendition to baking it in the oven with an added crunch of buttered panko breadcrumbs

Watch Chef Debee making her famous Me-Me’s Mac’n Cheese on YouTube

CAN BE A TOTALLY GLUTEN FREE DISH

Bake:   370 degrees   Time:   30 minutes

Ingredients

1 pound pasta (we like gemelli) or ( Rice Pasta for a GLUTEN FREE dish)
8 ounces cream cheese
8 ounces Cheddar cheese shredded
8 ounces Swiss or Colby cheese shredded
1 cup Pecorino/Romano cheese grated
1 stick butter
1 1/2 cups half and half

Topping
1 cup Panko bread crumbs
1/2 stick butter melted

Directions

1.  Cook pasta about 5-7 minutes in boiling water
2.  Melt in small pot, the butter and cream cheese till all blended
3.  Drain all water from pasta and return to pan and add the ingredients blending until all blended
4.  Put into a 2 quart buttered casserole
5.  Mix bread crumbs with melted butter together and place on top of pasta
6.  Bake in pre-heated 350 degree oven for 30 minutes

 

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Uncle Tony’s Pasta Fagioli

All you Vegetarians will love this Pasta Fagioli because of its very high content of Protein in each serving by using 100% Durum Whole Wheat Pasta with Kidney Beans—It really tastes like spaghetti & meatballs (without the meat)

Watch Chef Debee and Uncle Tony making Pasta Fagioli

CAN BE A TOTALLY GLUTEN FREE DISH

Ingredients

2 (14 oz.) Cans ‘Fire Roasted’ Diced Tomatoes
1 Can of water
liquid from the Kidney Beans
1  (14 oz.) Can Red Kidney Beans (drain & save liquid)
2 full Tablespoons crushed Parsley
1 full Tablespoons crushed Basil
1 teaspoon Garlic Powder
salt & pepper to taste
2 Tablespoons olive oil
1 Cup uncooked Durum Whole Wheat Elbow Pasta (USE RICE PASTA FOR GLUTEN FREE)
Pecorino/Romano grated cheese to sprinkle on top

Directions

1.  Into a medium pot, add the Tomatoes, Water, liquid from beans, all dried herbs & seasonings, and oil
2.  Stir together and cover pot, simmering for 90 minutes
3.  Add the Dry Pasta and the Beans to pot and cover, simmering 30 minutes longer, until pasta is cooked
4.  Serve in bowls, sprinkling top with the grated Pecorino/Romano cheese

*  If you don’t see the herbs while eating the Pasta Fagioli, then you didn’t use enough
*  Using the W.W. Pasta provides 16 Grams of Protein in each serving of this recipe that serves four people

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Turkey Mexi-Pie

Take ground Turkey and turn it into a ‘Mexican Pie’ that is Totally Gluten Free & deliciously Mexican

Watch Chef Debee making Turkey Mexi-Pie on YouTube

TOTALLY GLUTEN FREE

Bake   400 degrees    Time   25 minutes

Ingredients

Filling:
1 pound ground Turkey
1 cup Onion diced
2/3 cup Tomato diced
1/2 cup Black pitted Olives sliced
1 Tablespoon chili powder
3/4 teaspoon salt
1/2 teaspoon black pepper

Crust:
3/4 cup cornmeal
1/4 cup GLUTEN FREE all purpose flour
1/2 teaspoon salt
1/2 teaspoon Baking Powder
1 cup hot water (not boiling)
2 Tablespoons butter melted
1 cup Cheddar cheese shredded
1/2 cup Black pitted Olives sliced
1/2 cup Cheddar cheese shredded (FOR TOP)

Directions

1.  Brown ground Turkey in hot skillet, drain any excess water
2.  Add onions, tomatoes, salt and pepper and cook until tender; add 1/2 cup sliced olives and set aside
3.  In medium bowl, combine cornmeal, flour, salt and baking powder; add hot water and melted butter; stir until smooth
4.  Let batter set a minute, then stir in 1 cup shredded cheddar cheese and 1/2 cup sliced olives
5.  Pour cornmeal mixture into a 9 inch glass pie dish OR (10″ foil pie pan) oiled with non-stick cooking spray
6.  Spread meat mixture into the center of the cornmeal mixture and press down lightly
7.  Bake in a pre-heated 400 degree oven for 25 minutes
8.  Turn oven off and remove dish and top center with the 1/2 cup shredded cheddar and put into over for 1 minute

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Italian Turkey Sausage over Vegetables

Enjoy this savory and comforting One-Dish Italian Turkey Sausage over Vegetables in only 40 minutes

Watch Chef Debee making Turkey Sausage over Vegetables on YouTube.
TOTALLY GLUTEN FREE

Bake   400 degrees    Time  40 minutes

Ingredients

5-6 links Italian Turkey Sausage
2 Russet Potatoes sliced in half then in 1/2 inch slices
1 large Onion sliced in half then thinly sliced
12 mini multi-colored Sweet Peppers cored & sliced into rings
1 head of garlic (about 12-15 cloves whole or cut in half)
2 Tablespoons freshly chopped Parsley
2 Tablespoons freshly chopped Sage
2 Tablespoons freshly chopped Rosemary
2 Tablespoons freshly chopped Thyme
Salt/pepper to taste

Directions

1.  Spray a 9×14 glass dish with oil
2.  Mix into large bowl all the ingredients except Turkey and pour olive oil all over and mix well until vegies are well oiled
3.  Place the vegie mixture into the oiled baking dish
4.  Place the Turkey links on top of vegies
5.  Bake in pre-heated 400 degree oven for 20 minutes, turn sausage over and bake another 20 minutes

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FIVE Layer Dinner

One dish says it all—full of flavor and a complete meal in this FIVE Layer dish to pass at your next Potluck Dinner social

Watch Chef Debee making 5 Layer Dinner

TOTALLY GLUTEN FREE

Bake:   375 degrees      Time:   45 minutes covered, 10 minutes uncovered

Ingredients

3 strips bacon cut into small pieces
1 large onion chopped
1 1/4 pound Ground Beef  OR Turkey
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
2 Russet Potatoes boiled in water 20 min.; cool & sliced 1/4 ”
1 bag frozen Split Green Beans, simmered in water 5 min.
1 can Corn, drained
2 medium Tomatoes sliced thinly
2 Tablespoons Pecorino/Romano grated cheese
1 Tablespoon oregano crushed
nutmeg to sprinkled generously on top of potato layer

Directions

1.  Brown cut up bacon in large skillet then remove
2.  Saute onions in bacon drippings for a few minutes then add ground beef and brown 5 minutes
3.  Add salt, pepper, bacon and chili powder to meat mixture and stir until combined
4.  Place meat mixture in a greased 2 quart casserole
5.  Add layer of pre-boiled, sliced potatoes on top of meat mixture; sprinkle top with nutmeg, salt & pepper
6.  Add drained corn to top of potato layer and dot with 2 tablespoons butter
7.  Add cooked split green beans to top of corn and season with salt & pepper
8.  Add fresh tomato slices to top of bean layer
9.  Sprinkle tomatoes with the oregano, salt, pepper, and Pecorino/Romano cheese
10 Cover casserole with lid and bake in a pre-heated 375 degree oven for 45 minutes; uncover for 10 minutes

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