Preheat the oven at 350 degrees. Melt 1 tablespoon of butter in a large pan. Add the mushrooms and cook, stirring occasionally, until mushrooms start browning. Add the broccoli and saute for 3 to 4 minutes until broccoli is deep green and still crisp. Season with salt and pepper. Remove from pan and set aside. Wipe pan with a paper towel.

Melt the remaining 4 tablespoons of butter. Add the flour and whisk constantly for 2 minutes until flour is cooked.

Slowly whisk in the milk and whisk constantly until you have a smooth white sauce.

Add the garlic, nutmeg, cayenne and salt & pepper. Whisk until all the ingredients are mixed well and it has no lumps. Simmer the sauce for 4 to 5 minutes. Add the cheese and mix well, until the cheese melts.

Return the cooked vegetables to the sauce.

Add the noodles and mix well.

Place the macaroni and vegetables into a casserole dish. Top with the Parmesan cheese and sprinkle with paprika.

Put casserole into oven and cook for 20 minutes, until Parmesan melts and sauce is bubbly.

Serve and enjoy!

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12 oz. cooked al-dente spaghetti
2 chicken breasts, diced into 1 inch pieces
2 white onions, finely chopped
2 garlic cloves, minced
4 large tomatoes, peeled, seeded and diced
1 teaspoon dried oregano
2 tablespoons tomato paste
2 cups chicken stock
4 bay leaves
Salt & Pepper
Parmesan cheese
Olive oil

Heat a large skillet with some olive oil. Season the diced chicken generously with salt and pepper. Add the chicken to the pan and brown evenly on all sides. Remove from pan and set aside.

Clean the pan with a paper towel. add some more olive oil and heat. Add the chopped onions and cook for about 10 minutes, stirring occcasionally, until onion is lightly browned. Add the garlic and mix well. Cook for one minute. Add the tomatoes and oregano. Dissolve the tomato paste in the chicken stock and add to the pan , along with the bay leaves.

Return the browned chicken to the skillet and bring to a soft simmer. Cook for 20 minutes.

Preheat the oven to 350 degrees. In a large bowl, mix the cooked spaghetti with the chicken sauce. Place the spaghetti in an oven proof dish and cover with grated Parmesan cheese. Place in oven and bake for 25 to 30 minutes, until sauce is bubbly and cheese is melted. Remove from oven and serve. Enjoy!

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1 1/2 pound chuck roast, cut into very small cubes OR 1 1/2 pound ground beef
1 large yellow onion, finely chopped
4 garlic cloves, minced
1/2 green bell pepper, finely chopped
1 jalapeño pepper, seeded and finely chopped (optional)
4 large tomatoes, peeled and chopped
2 tablespoons chopped parsley
1 tablespoon dried oregano
1 teaspoon ground cumin
2 tablespoons tomato paste
2 cups beef broth
1/2 cup thawed frozen peas
1/2 cup thawed frozen diced carrots
3 hard boiled eggs, sliced
8 Kalamata olives, seeded and quartered
6 large sweet potatoes
2 tablespoons butter
2 tablespoons brown sugar
Olive oil
Salt & Pepper

Scrub the sweet potatoes and place them in a large pot. Cover with water, bring to a boil, cover, reduce heat and simmer for 25 to 30 minutes – or until potatoes are cooked and soft. Remove the sweet potatoes from the water, cool, peel and mash. Set aside.

While the sweet potatoes are cooking, heat a large skillet with some olive oil. Season the diced meat generously with salt and pepper. Add the meat to the pan and cook, stirring occasionally, until meat is browned. Drain excess fat and set aside.

Wipe the skillet and add some more olive oil. Heat. Add the onions and cook for approximately 10 minutes, stirring occasionally until onions are lightly browned. Add the garlic and cook for about one minute, until fragrant. Add the bell pepper, jalapeño, tomatoes, parsley, oregano and cumin. Dissolve the tomato paste in the beef broth and add to the pan. Return the browned meat. Add the peas and carrots. Mix well and bring to a simmer. Cook for 15 to 20 minutes.

Preheat the oven to 350 degrees. Add the meat to a casserole dish. Layer with the sliced eggs and Kalamata olives.

Cover with the mashed sweet potatoes. Place small pieces of butter on top and sprinkle with the brown sugar. Place in oven and cook for 35 to 40 minutes until meat saude is bubbly and top is lightly browned.

Remove from oven and allow sitting for about 5 minutes. Serve and enjoy!

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2 cups small white beans
1/2 pound bacon, preferably maple, sliced into 1 inch pieces
1 large yellow onion, finely chopped
1/4 cup dark molasses
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper

Rinse the beans well, making sure to remove all of their dirt. Place the washed beans in a large bowl and cover with boiling water. You need to have about 2 inches of extra water over the beans as these will rehydrate and get bigger in size. Add 1/2 a teaspoon of baking soda to prevent abdominal gas. Soak beans over night.

Place soaked beans in a large pot with the soaking water. Add a little more water if necessary. Bring the beans to a boil, cover and reduce the heat. Simmer for 2 hours until tender. Drain the beans and reserve the liquid.

Preheat the oven to 325 degrees.

Heat a large, heavy Dutch oven pan – if you don’t have one use any heavy pan you might have – and add the sliced bacon. Cook until lightly crisped. Remove bacon and place on paper towels. Add the onions to the rendered bacon fat and cook, stirring occasionally, until onions are translucent. Add the beans and all of the other ingredients, including the cooked bacon. Add enough of the beans cooking liquid to cover them. Mix well and bring to a soft boil. If using a braising pan, cover and place pan in the oven. If you are not using a braising pan, transfer the beans to a casserole dish and cover it with its lid or aluminum foil. Bake beans for approximately 4 hours. Check the beans half way through and add some more liquid if they are drying up. Serve and enjoy!

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Heat a large skillet with olive oil. Add the onion and cook, stirring occasionally, until lightly browned – about 8 minutes. Add the garlic and mix well. Cook for a couple of minutes until fragrant. Add the bell pepper, parsley and tomatoes. Cook for a couple of minutes. Add the tomato paste, tomato sauce, oregano, basil and water. Stir well, making sure to dissolve the tomato paste completely. Bring to a simmer and cook for 15 minutes.
Heat the oven to 350 degrees.
Add the peas and corn to the tomato sauce. Season with salt and pepper and cook for an extra 5 minutes. Add the cooked penne to the sauce and mix well. Transfer the pasta to a casserole dish and top with Parmesan cheese. Place in oven and bake for 25 to 30 minutes, until sauce is bubbly and cheese is melted. Serve and enjoy!

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Print the Sweet Potato Casserole with Marshmallows Recipe Here

This is what you will need for this recipe:
6 Russet potatoes, peeled and sliced into 1/2 inch rounds
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
3 medium tomatoes, chopped
8 white mushrooms, sliced
1 tablespoon dried oregano leaves
1/2 tablespoon dries basil leaves
1 tablespoon tomato paste
1/4 cup water
1 cup grated white fresh cheese (Farmers, Panela, etc.)
Salt & Pepper
Olive oil

Preheat oven to 375 degrees.

Heat a skillet with some olive oil. Add the onions and cook, stirring occasionally until they start browning, about 7 to 8 minutes. Add the garlic and mix well. Cook for one minute until fragrant. Add the mushrooms, oregano, basil and the tomatoes. Stir well. Move all the veggies aside forming a well in the middle. Place the tomato paste in the well and add the water. Mix well to dilute and then mix with the rest of the vegetables. Bring to a soft boil, lower the heat, and cook for 10 minutes. Season with salt and pepper.

Coat the bottom of a casserole dish with some olive oil. Arrange a layer of potato slices. Pour some of the tomato sauce on the potatoes and arrange a second layer of potatoes on top of that. Cover with the rest of the tomato sauce and top with the grated cheese.

Place the potato casserole in the oven and bake for 45 to 50 minutes, until potatoes are cooked, sauce is bubbling and cheese is melted and browned.

Serve and enjoy!

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Print the Gnocchi Casserole Recipe Here