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May: Casseroles and Sides Recipe Challenge

Do you have the best casserole or side dish recipe in Wine Country?

Top Recipes from Last Month
LAST MONTH’S WINNER: HUEVOS BENEDICTOS

ON THE MENU AT JEFFREY’S HILLSIDE CAFE MAY 23/24. Please come join us!

Pecan Caramel French Toast
Puff Pastry and Proscuitto Egg Cups

Welcome to the SECOND  month of a year-long Best Wine Country Recipe Challenge. From April through March 2012, BiteClub is on the hunt for great cooks from Sonoma, Napa, Mendocino, Lake and all of the Northbay to submit your Wine Country recipes each month.

How it works: Using the comments below, submit your recipe for this month’s category: Casseroles & Sides Recipes. Recipes must be original (no fair stealing from your favorite cookbook — family recipes, your grandma, your mom or best friend are great resources, though. Recipes for each month’s category must be received by the end of the month.

May: Casseroles & Sides
We’re looking for one-dish casseroles (yes, tuna noodle is okay) or spectacular sides.Make sure your recipe includes ONE local ingredient. That can be anything from local eggs, milk or butter to local fruits and vegetables.
Deadline for this month’s recipes: May 28

THIS MONTH’S WINNER WILL RECEIVE:
– A gift certificate to a local restaurant.
– Your recipe on the menu of a local restaurant
– Eligibility to compete in the Best Wine Country Recipe Cookoff

The Fine Print: I won’t exclude pros, but really, this is about everyday eats. I want folks to find great recipes from their aunts, grandmas, dads, friends…whatever. This is about SONOMA COUNTY! If I find out that your recipe is intentionally plagiarized, you will automatically be disqualified and I will ridicule you publicly. Full rules here

Think you’ve got what it takes?

Submit your recipe in the comments section below, or email me at heather@biteclubeats.com. Want to send it by snailmail?
Heather Irwin/BiteClub
427 Mendocino Ave
Santa Rosa, CA 95401

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Comments

27 thoughts on “May: Casseroles and Sides Recipe Challenge

  1. Wooden Spoon Potatoes with Compound Butter (a recipe from my mom and tweaked by me!)

    What you need:

    Baby red potatoes

    Salt

    Pepper

    Extra Virgin Olive Oil

    Thyme

    Garlic
    Butter
    A wooden spoon

    ALL INGREDIENTS are grown in Sonoma County!

    Directions:

    POTATOES:

    · Pre heat oven to 350

    · Wash Potatoes

    · Place one potato on a wooden spoon, and make many slices, kind of creating a fan. The wooden spoon prevents the knife from going all the way through, leaving the potato intact.

    · Repeat until finished slicing all potatoes this way

    · Drizzle Olive Oil on top of potatoes and mix around, season with salt and pepper

    · Place potatoes in a roasting dish, fan side up

    · Place in oven, and roast

    BUTTER

    · 1 stick of unsalted butter (works best at room temp)

    · 4 cloves of fresh garlic, minced

    · 1 TBS fresh thyme, chopped

    · Mix all ingredients together

    · During last few minutes of roasting potatoes, place a gob of butter over each potato and then put it back in the oven to finish. The butter and seasonings will melt into the potatoes!

  2. My mother in law taught me this recipe. She said people usually use cream of mushroom soup and corn flakes or bread crumbs for a topping. My girls absolutely love this! There is never any left over!

    potatoe casserole

    shred 4 large potaoes
    1 can family size cream of chicken soup
    16 oz sour cream
    1 cup shreded cheesse (more if you like)
    half stick butter
    2 cups crushed lays potaoe chips

    combine potatoe, soup,sour cream and chees and 2 tbls of butter mix all together and bake at 350 for a hour. Take rest of butter melt on stove add potoe chips to coat then sprinkle on top of casserole and bake until golden brown!

  3. Islands Scallop Casserole

    1 and 1/2 lbs. scallops from local seafood store, pre-washed cut to bite size pieces
    3 tbsps extra virgin olive oil
    2 medium clove garlic, minced
    1/4 cup dry white wine
    3 tbsps chopped parsley
    1/4 of medium size red bell pepper, chopped
    1 tsp. sea salt
    1/2 tsp freshly ground pepper
    Parsley leaves for garnish
    Topping:
    1/2 cup bread crumbs
    1 cup cracker crumbs
    1/2 cup Spring Hill butter, melted
    1/4 cup chopped cooked bacon
    3 tbsps. grated Parmesan cheese
    Mix bread crumbs, cracker crumbs, bacon bits, Parmesan cheese, and butter. Set aside.

    2/3 cup Clover light cream

    Pre-heat oven to 375 degrees. Cook scallops in olive oil in a large skillet medium heat for 4 minutes. Then add garlic and wine. Saute 2 mins. Add red bell pepper, parsley, salt, and pepper. Lower heat and simmer 4-5 minutes stirring constantly. With a thong, arrange scallop pieces in greased shallow baking dish or 8″ pan. Sprinkle the prepared topping on the scallops in layers, last layer should be the crumbs for browning. Pour the cream evenly over top. Bake for 25-30 mins. or until nicely browned.
    Garnish with parsley leaves and serve with Aloha!

  4. Hog Island Oyster Bake

    Growing up in Wisconsin, my mom made a version of this dish every Thanksgiving as a special treat. She had to buy pre-shucked, shipped oysters. Now that I live in the North Bay, all I have to do is make the scenic trip to Marshall to pick up fresh oysters from the Hog Island Oyster Farm.

    1 cup Spring Hill butter
    2 garlic cloves, minced
    salt & pepper to taste
    1/2 cup Italian parsley, chopped
    1/2 cup dry white wine, such as Gundlach Bundschu Dry Gewürztraminer
    1 dozen shucked medium oysters
    1 cup sourdough bread, broken into small crumbs
    garnish – lemon zest & minced chives

    Over medium heat, melt butter with garlic, salt & pepper. Remove from heat and stir in parsley, wine and bread crumbs. Place oysters side by side in a casserole dish and pour butter mixture over each.
    Place under broiler for 2-3 minutes, or until the edges of the oysters begin to curl and the crumbs get golden brown. Top with lemon zest and chives, and a glass of the white wine!

  5. Sonoma Chicken & Grape Salad
    (keep an open mind-the ngredients seem unusual, but the combination of ingredients is yummy)

    Ingredients:

    2 chicken breasts
    Seasonings: tarragon, whole peppercorns, 1 chopped carrot
    1 cup of grapes (or more), white or red or a combination of both, cut in half
    Head of broccoli, small pieces, steamed but still with a bit of a crunch
    1/4 cup walnuts, chopped but still bite-sized

    Dressing:
    1/2 cup mayonaise
    juice of 1/2 lemon (add more lemon juice if dressing too thick)
    3-4 tbs. soy sauce
    2 shallots, finely chopped

    Slowly cook chicken in pot of simmering water to cover, along with seasonings
    Remove when done and discard water. Cool chicken, then shred and place in serving bowl
    Add grapes, broccoli and walnuts
    Add dressing to taste
    Enjoy!

  6. Sonoma Chicken &#038 Grape Salad
    (keep an open mind-the ngredients seem unusual, but the combination of ingredients is yummy)

    Ingredients:

    2 chicken breasts
    Seasonings: tarragon, whole peppercorns, 1 chopped carrot
    1 cup of grapes (or more), white or red or a combination of both, cut in half
    Head of broccoli, small pieces, steamed but still with a bit of a crunch
    1/4 cup walnuts, chopped but still bite-sized

    Dressing:
    1/2 cup mayonaise
    juice of 1/2 lemon (add more lemon juice if dressing too thick)
    3-4 tbs. soy sauce
    2 shallots, finely chopped

    Slowly cook chicken in pot of simmering water to cover, along with seasonings
    Remove when done and discard water. Cool chicken, then shred and place in serving bowl
    Add grapes, broccoli and walnuts
    Add dressing to taste
    Enjoy!

  7. Traditional Shepherd’s Pie

    *1.5 lb lamb leg, minced (local Pozzi lamb available at whole foods) I usually ask the butcher to mince to ¼’ – ½’ pieces.
    *1 large onion, chopped
    *2 ½ medium carrot, chopped into small cubes
    *¾ cup white mushrooms, chopped

    *2 bay leaves
    *1 ¼ cup lamb or beef stock

    *1 ½ tablespoon tomato puree
    *4 tsp corn starch

    *¼ tsp Salt
    *¼ tsp Pepper

    *2 lbs good mashing potatoes

    *1 cup beef or lamb stock

    *¼ cup local clover’s heavy whipping cream
    *1/2 cup local clover’s butter (room temperature)
    *salt to taste
    * pepper to taste

    Preheat oven to 275°F.

    Combine minced lamb, onion, carrot, mushroom, lamb/beef stock, corn starch, sprinkle with about ¼ tsp salt/pepper (you can always add more salt/pepper later) Stir. Then transfer to baking dish. Place 2 bay leaves in top. Cover with foil.

    Bake at 275°F for 2 hours. When complete, drain off gravy and reserve. Add more salt and pepper to taste if needed.

    While the lamb is cooking.

    Peel and cut the Potatoes in half. Mix 1 cup of lamb/beef broth and water in sauce pan until it covers the potatoes by about 2-3 inches. Boil until tender. Remove potatoes from water and mix with cream, butter, salt and pepper to taste. Mash the potatoes but keep them a little bit chunky.

    Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.

    Put oven temperature at 400°F, bake until potato is crispy and golden on the peaks (about) 30 minutes.

    Original Recipe created by Jennifer Thorman

  8. MOUSSAKA
    (a traditional dish of Greece and Turkey)

    2 lbs of ground lamb, from CK Lamb (available at Big John’s Market, Healdsburg)
    (one pound of ground turkey could be substituted for one of the lamb’s lb.)
    2 large eggplants from Imwalle’s Gardens, Santa Rosa, cubed into one square inch, (skins do not have to be removed.)
    2 large yellow onions, chopped
    2 tbls. of Herbs Provence, or a mix of oregano, basil, thyme
    1 28 oz. can of crushed tomatoes
    several slices of Toma cheese from Point Reyes Famstand Cheese Co. to cover dish
    Olive oil (I use Napa Valley Olive Oil company’s oil)
    Saute each of the above items (meat, onions, eggplant) using generous amounts of olive oil, especially for the eggplant. Brown lamb well continually chopping while cooking so that the meat is separated. Lightly salt each item as it comes out of the pan. Place each item sauteed into baking dish (I use a glazed ceramic dish which is 11 1/2 inches in diameter and 3 1/2 inches deep–a Dutch oven will work.)
    Stir in herbs and deglaze the browning pan with the tomatoes in order to scrape up all the remains. Stir all ingredients and then place the Toma cheese over the top. Bake in 350 degree oven for one hour. Serve with boiled or steamed potatoes and a big red wine from Sonoma county, such as a Dry Creek Valley Zinfandel. (I lived on West Dry Creek Road for 20 years and learned to make Zinfandel from my neighbors with the use of their grapes! With permission, of course.)

    William J. Bryan

  9. Fennel Orange Salad

    Original recipe by Alena Marr

    Fennel is an oft-ignored vegetable, but so delicious! This bright salad balances salty olive
    flavors with sweet, juicy oranges. Pair it with a variety of dishes – barbecued pork, chicken
    piccata or a lunchtime sandwich. Lucky for us, most of these ingredients are found weekly in
    the local farmers’ market.

    Prep Time: 20 minutes, plus 30+ minutes chilling
    Yield: 4 servings

    Ingredients:
    ♦ 2 – 4 fennel bulbs, approx. 1 ½ pounds
    ♦ ½ small red onion
    ♦ 2 oranges (any variety as long as they are juicy)
    ♦ ¼ cup kalamata olives
    ♦ 2 tablespoons olive oil (McEvoy Olive Oil is great)
    ♦ 2 tablespoons apple cider vinegar
    ♦ 2 tablespoons red wine vinegar
    ♦ ½ teaspoon sea salt
    ♦ Healthy dose of freshly cracked black pepper

    Trim and clean fennel. Slice into ¼ inch slices. Boil fennel in lightly salted water for 3-4
    minutes, or until tender-crisp. Shock fennel in ice water, set aside.

    Slice onion, oranges and olives into thin slices. Combine in a large bowl. Add any remaining
    orange juice from slicing to bowl. Add olive oil, vinegars and fennel. Add salt and pepper
    to taste. Toss lightly. Refrigerate 30 minutes or more, until ready to eat. Toss again before
    serving. Enjoy!

  10. Traditional Shepherd’s Pie

    *1.5 lb lamb leg, minced (local Pozzi lamb available at whole foods) I usually ask the butcher to mince to ¼’ – ½’ pieces.
    *1 large onion, chopped
    *2 ½ medium carrot, chopped into small cubes
    *¾ cup white mushrooms, chopped

    *2 bay leaves
    *1 ¼ cup lamb or beef stock

    *1 ½ tablespoon tomato puree
    *4 tsp corn starch

    *¼ tsp Salt
    *¼ tsp Pepper

    *2 lbs good mashing potatoes

    *1 cup beef or lamb stock

    *¼ cup local clover’s heavy whipping cream
    *1/2 cup local clover’s butter (room temperature)
    *salt to taste
    * pepper to taste

    Preheat oven to 275°F.

    Combine minced lamb, onion, carrot, mushroom, lamb/beef stock, corn starch, sprinkle with about ¼ tsp salt/pepper (you can always add more salt/pepper later) Stir. Then transfer to baking dish. Place 2 bay leaves in top. Cover with foil.

    Bake at 275°F for 2 hours. When complete, drain off gravy and reserve. Add more salt and pepper to taste if needed.

    While the lamb is cooking.

    Peel and cut the Potatoes in half. Mix 1 cup of lamb/beef broth and water in sauce pan until it covers the potatoes by about 2-3 inches. Boil until tender. Remove potatoes from water and mix with cream, butter, salt and pepper to taste. Mash the potatoes but keep them a little bit chunky.

    Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.

    Put oven temperature at 400°F, bake until potato is crispy and golden on the peaks (about) 30 minutes.

    Original Recipe created by Jennifer Thorman

  11. MOUSSAKA
    (a traditional dish of Greece and Turkey)

    2 lbs of ground lamb, from CK Lamb (available at Big John’s Market, Healdsburg)
    (one pound of ground turkey could be substituted for one of the lamb’s lb.)
    2 large eggplants from Imwalle’s Gardens, Santa Rosa, cubed into one square inch, (skins do not have to be removed.)
    2 large yellow onions, chopped
    2 tbls. of Herbs Provence, or a mix of oregano, basil, thyme
    1 28 oz. can of crushed tomatoes
    several slices of Toma cheese from Point Reyes Famstand Cheese Co. to cover dish
    Olive oil (I use Napa Valley Olive Oil company’s oil)
    Saute each of the above items (meat, onions, eggplant) using generous amounts of olive oil, especially for the eggplant. Brown lamb well continually chopping while cooking so that the meat is separated. Lightly salt each item as it comes out of the pan. Place each item sauteed into baking dish (I use a glazed ceramic dish which is 11 1/2 inches in diameter and 3 1/2 inches deep–a Dutch oven will work.)
    Stir in herbs and deglaze the browning pan with the tomatoes in order to scrape up all the remains. Stir all ingredients and then place the Toma cheese over the top. Bake in 350 degree oven for one hour. Serve with boiled or steamed potatoes and a big red wine from Sonoma county, such as a Dry Creek Valley Zinfandel. (I lived on West Dry Creek Road for 20 years and learned to make Zinfandel from my neighbors with the use of their grapes! With permission, of course.)

    William J. Bryan

  12. Fennel Orange Salad

    Original recipe by Alena Marr

    Fennel is an oft-ignored vegetable, but so delicious! This bright salad balances salty olive
    flavors with sweet, juicy oranges. Pair it with a variety of dishes – barbecued pork, chicken
    piccata or a lunchtime sandwich. Lucky for us, most of these ingredients are found weekly in
    the local farmers’ market.

    Prep Time: 20 minutes, plus 30+ minutes chilling
    Yield: 4 servings

    Ingredients:
    ♦ 2 – 4 fennel bulbs, approx. 1 ½ pounds
    ♦ ½ small red onion
    ♦ 2 oranges (any variety as long as they are juicy)
    ♦ ¼ cup kalamata olives
    ♦ 2 tablespoons olive oil (McEvoy Olive Oil is great)
    ♦ 2 tablespoons apple cider vinegar
    ♦ 2 tablespoons red wine vinegar
    ♦ ½ teaspoon sea salt
    ♦ Healthy dose of freshly cracked black pepper

    Trim and clean fennel. Slice into ¼ inch slices. Boil fennel in lightly salted water for 3-4
    minutes, or until tender-crisp. Shock fennel in ice water, set aside.

    Slice onion, oranges and olives into thin slices. Combine in a large bowl. Add any remaining
    orange juice from slicing to bowl. Add olive oil, vinegars and fennel. Add salt and pepper
    to taste. Toss lightly. Refrigerate 30 minutes or more, until ready to eat. Toss again before
    serving. Enjoy!

  13. Traditional Shepherd’s Pie

    *1.5 lb lamb leg, minced (local Pozzi lamb available at whole foods) I usually ask the butcher to mince to &#188′ &#8211 &#189′ pieces.
    *1 large onion, chopped
    *2 &#189 medium carrot, chopped into small cubes
    *&#190 cup white mushrooms, chopped

    *2 bay leaves
    *1 &#188 cup lamb or beef stock

    *1 &#189 tablespoon tomato puree
    *4 tsp corn starch

    *&#188 tsp Salt
    *&#188 tsp Pepper

    *2 lbs good mashing potatoes

    *1 cup beef or lamb stock

    *&#188 cup local clover’s heavy whipping cream
    *1/2 cup local clover’s butter (room temperature)
    *salt to taste
    * pepper to taste

    Preheat oven to 275&#176F.

    Combine minced lamb, onion, carrot, mushroom, lamb/beef stock, corn starch, sprinkle with about &#188 tsp salt/pepper (you can always add more salt/pepper later) Stir. Then transfer to baking dish. Place 2 bay leaves in top. Cover with foil.

    Bake at 275&#176F for 2 hours. When complete, drain off gravy and reserve. Add more salt and pepper to taste if needed.

    While the lamb is cooking.

    Peel and cut the Potatoes in half. Mix 1 cup of lamb/beef broth and water in sauce pan until it covers the potatoes by about 2-3 inches. Boil until tender. Remove potatoes from water and mix with cream, butter, salt and pepper to taste. Mash the potatoes but keep them a little bit chunky.

    Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.

    Put oven temperature at 400&#176F, bake until potato is crispy and golden on the peaks (about) 30 minutes.

    Original Recipe created by Jennifer Thorman

  14. Fennel Orange Salad

    Original recipe by Alena Marr

    Fennel is an oft-ignored vegetable, but so delicious! This bright salad balances salty olive
    flavors with sweet, juicy oranges. Pair it with a variety of dishes &#8211 barbecued pork, chicken
    piccata or a lunchtime sandwich. Lucky for us, most of these ingredients are found weekly in
    the local farmers’ market.

    Prep Time: 20 minutes, plus 30+ minutes chilling
    Yield: 4 servings

    Ingredients:
    &#9830 2 &#8211 4 fennel bulbs, approx. 1 &#189 pounds
    &#9830 &#189 small red onion
    &#9830 2 oranges (any variety as long as they are juicy)
    &#9830 &#188 cup kalamata olives
    &#9830 2 tablespoons olive oil (McEvoy Olive Oil is great)
    &#9830 2 tablespoons apple cider vinegar
    &#9830 2 tablespoons red wine vinegar
    &#9830 &#189 teaspoon sea salt
    &#9830 Healthy dose of freshly cracked black pepper

    Trim and clean fennel. Slice into &#188 inch slices. Boil fennel in lightly salted water for 3-4
    minutes, or until tender-crisp. Shock fennel in ice water, set aside.

    Slice onion, oranges and olives into thin slices. Combine in a large bowl. Add any remaining
    orange juice from slicing to bowl. Add olive oil, vinegars and fennel. Add salt and pepper
    to taste. Toss lightly. Refrigerate 30 minutes or more, until ready to eat. Toss again before
    serving. Enjoy!

  15. Chicken Enchilada Casserole

    5 boneless skinless chicken breasts
    1 can cream mushroom soup
    1 12 oz can green enchilada sauce
    1 cup sour cream
    4 roasted, seeded fresh Anaheim chilis, diced
    1 sm. can sliced black olives
    Approx. 6-8 corn tortillas
    2 cups pepper jack cheese
    Grill chicken breasts, let cool and chop into cubes. Combine
    next 5 ingredients in a bowl, add chicken. Place a small amount
    of chicken sauce on bottom of casserole sprayed with PAM.
    Tear tortillas in pieces and layer over bottom layer. Spread half
    of remaining sauce over tortillas, one cup of cheese over that.
    Repeat, ending with cheese. Bake covered at 350 for 25 min.
    Uncover and bake until bubbly and slightly browned.

  16. Chicken Enchilada Casserole

    5 boneless skinless chicken breasts
    1 can cream mushroom soup
    1 12 oz can green enchilada sauce
    1 cup sour cream
    4 roasted, seeded fresh Anaheim chilis, diced
    1 sm. can sliced black olives
    Approx. 6-8 corn tortillas
    2 cups pepper jack cheese
    Grill chicken breasts, let cool and chop into cubes. Combine
    next 5 ingredients in a bowl, add chicken. Place a small amount
    of chicken sauce on bottom of casserole sprayed with PAM.
    Tear tortillas in pieces and layer over bottom layer. Spread half
    of remaining sauce over tortillas, one cup of cheese over that.
    Repeat, ending with cheese. Bake covered at 350 for 25 min.
    Uncover and bake until bubbly and slightly browned.

  17. Hog Island Oyster Bake

    Growing up in Wisconsin, my mom made a version of this dish every Thanksgiving as a special treat. She had to buy pre-shucked, shipped oysters. Now that I live in the North Bay, all I have to do is make the scenic trip to Marshall to pick up fresh oysters from the Hog Island Oyster Farm.

    1 cup Spring Hill butter
    2 garlic cloves, minced
    salt & pepper to taste
    1/2 cup Italian parsley, chopped
    1/2 cup dry white wine, such as Gundlach Bundschu Dry Gewürztraminer
    1 dozen shucked medium oysters
    1 cup sourdough bread, broken into small crumbs
    garnish – lemon zest & minced chives

    Over medium heat, melt butter with garlic, salt & pepper. Remove from heat and stir in parsley, wine and bread crumbs. Place oysters side by side in a casserole dish and pour butter mixture over each.
    Place under broiler for 2-3 minutes, or until the edges of the oysters begin to curl and the crumbs get golden brown. Top with lemon zest and chives, and a glass of the white wine!

  18. Sonoma Chicken & Grape Salad
    (keep an open mind-the ngredients seem unusual, but the combination of ingredients is yummy)

    Ingredients:

    2 chicken breasts
    Seasonings: tarragon, whole peppercorns, 1 chopped carrot
    1 cup of grapes (or more), white or red or a combination of both, cut in half
    Head of broccoli, small pieces, steamed but still with a bit of a crunch
    1/4 cup walnuts, chopped but still bite-sized

    Dressing:
    1/2 cup mayonaise
    juice of 1/2 lemon (add more lemon juice if dressing too thick)
    3-4 tbs. soy sauce
    2 shallots, finely chopped

    Slowly cook chicken in pot of simmering water to cover, along with seasonings
    Remove when done and discard water. Cool chicken, then shred and place in serving bowl
    Add grapes, broccoli and walnuts
    Add dressing to taste
    Enjoy!

  19. Islands Scallop Casserole

    1 and 1/2 lbs. scallops from local seafood store, pre-washed cut to bite size pieces
    3 tbsps extra virgin olive oil
    2 medium clove garlic, minced
    1/4 cup dry white wine
    3 tbsps chopped parsley
    1/4 of medium size red bell pepper, chopped
    1 tsp. sea salt
    1/2 tsp freshly ground pepper
    Parsley leaves for garnish
    Topping:
    1/2 cup bread crumbs
    1 cup cracker crumbs
    1/2 cup Spring Hill butter, melted
    1/4 cup chopped cooked bacon
    3 tbsps. grated Parmesan cheese
    Mix bread crumbs, cracker crumbs, bacon bits, Parmesan cheese, and butter. Set aside.

    2/3 cup Clover light cream

    Pre-heat oven to 375 degrees. Cook scallops in olive oil in a large skillet medium heat for 4 minutes. Then add garlic and wine. Saute 2 mins. Add red bell pepper, parsley, salt, and pepper. Lower heat and simmer 4-5 minutes stirring constantly. With a thong, arrange scallop pieces in greased shallow baking dish or 8″ pan. Sprinkle the prepared topping on the scallops in layers, last layer should be the crumbs for browning. Pour the cream evenly over top. Bake for 25-30 mins. or until nicely browned.
    Garnish with parsley leaves and serve with Aloha!

  20. From Padi Selwyn

    Greek style chard pie – Serves 10-15

    This is an adaptation of the famous spanakopeta, the Greek filo-layered dish that melts in your mouth. Using the abundant chard from our garden, dill and parsley, and eggs from our chickens, this mostly home-grown meal is one of our family favorites. We think the chard makes the dish more flavorful than the original traditional recipe which uses spinach.

    2 pounds fresh chard, stems removed
    8 eggs, beaten
    2 bunches green scallions, finely chopped
    1/2 cup minced Italian parsley
    1/2 t. dill
    salt
    1 pound crumbled feta cheese
    1/2pound filo pastry leaves
    1/2 cup melted butter
    olive oil

    Wash and dry de-stemmed chard, chop into bite sized pieces. Brown scallions in 1/2 cup olive oil til tender. Combine chard, parsley, dill, beaten eggs and cheese; add cooked scallions; season lightly with salt and mix well. Grease a 9 x 13 baking pan and line with 5 filo sheets, brushing each sheet with melted butter combined with 1/2 cup olive oil. Spread the chard mixture over the filo
    and top with remaining sheets of filo, brushing each again with the butter and oil mixture. Brush top sheet and bake 350 degrees for 45 minutes. Cool and cut into squares (best to cut through filo with razor blade). Serve hot, room temperature or cold, as a vegie side dish.

    Note: Filo dough is available in the frozen section of the grocery store. When working with it, it’s best to have a slightly damp towel on the dough til used, as it can dry out very quickly.

  21. From Padi Selwyn

    Greek style chard pie – Serves 10-15

    This is an adaptation of the famous spanakopeta, the Greek filo-layered dish that melts in your mouth. Using the abundant chard from our garden, dill and parsley, and eggs from our chickens, this mostly home-grown meal is one of our family favorites. We think the chard makes the dish more flavorful than the original traditional recipe which uses spinach.

    2 pounds fresh chard, stems removed
    8 eggs, beaten
    2 bunches green scallions, finely chopped
    1/2 cup minced Italian parsley
    1/2 t. dill
    salt
    1 pound crumbled feta cheese
    1/2pound filo pastry leaves
    1/2 cup melted butter
    olive oil

    Wash and dry de-stemmed chard, chop into bite sized pieces. Brown scallions in 1/2 cup olive oil til tender. Combine chard, parsley, dill, beaten eggs and cheese; add cooked scallions; season lightly with salt and mix well. Grease a 9 x 13 baking pan and line with 5 filo sheets, brushing each sheet with melted butter combined with 1/2 cup olive oil. Spread the chard mixture over the filo
    and top with remaining sheets of filo, brushing each again with the butter and oil mixture. Brush top sheet and bake 350 degrees for 45 minutes. Cool and cut into squares (best to cut through filo with razor blade). Serve hot, room temperature or cold, as a vegie side dish.

    Note: Filo dough is available in the frozen section of the grocery store. When working with it, it’s best to have a slightly damp towel on the dough til used, as it can dry out very quickly.

  22. The following is a recipe I used post family events (Thanksgiving and New Years) when I attended U.C. Davis and returned to school with Turkey left-overs.

    It is called “Willie Bird Casserole”.

    Ingredients:

    1. 2 cups of cubed “Willie Bird” turkey breast;

    2. ½ cup of mild Ortega chilies;

    3. 2 teaspoons of salt;

    4. ½ teaspoon of just cracked black pepper;

    5. 1/3 cup of grated (no powdered) parmesan cheese;

    6. ½ cup of green onions;

    7. ½ cup of red onion;

    8. 1 tablespoon of dried and crumbled sage;

    9. ½ cup of half and half;

    10. ½ cup of butter (8 ounces);

    11. 8 ounces of egg noodles (uncooked);

    12. 1 ½ cup of sliced porcini mushrooms;

    13. 1/3 cup of flour;

    14. ¼ cup of white wine (Reisling);

    15. 1 ½ cup of turkey broth (or chicken).

    Directions: Cook noodles per instructions on package until al dente’. Drain noodles from water. In large pan (if you have a cast iron Dutch oven or cast iron skillet, use these options) melt butter over low heat and add the onions and mushrooms (onions have been chopped). In a separate bowl blend flour and the turkey/chicken broth until smooth and no lumps. When done, add to large pan and add chilies, half and half, wine, salt, pepper, sage until sauce is thickened. If too thick, add some more wine.

    In a buttered casserole dish, add noodles, then turkey cubes, and mixture in the pan. Sprinkle parmesan cheese on top. Bake in oven for roughly 25 to 30 minutes at 350 degrees f uncovered.

    Serve with toasted sour garlic bread.

    Edward McCutchan

  23. Wooden Spoon Potatoes with Compound Butter (a recipe from my mom and tweaked by me!)

    What you need:

    Baby red potatoes

    Salt

    Pepper

    Extra Virgin Olive Oil

    Thyme

    Garlic
    Butter
    A wooden spoon

    ALL INGREDIENTS are grown in Sonoma County!

    Directions:

    POTATOES:

    · Pre heat oven to 350

    · Wash Potatoes

    · Place one potato on a wooden spoon, and make many slices, kind of creating a fan. The wooden spoon prevents the knife from going all the way through, leaving the potato intact.

    · Repeat until finished slicing all potatoes this way

    · Drizzle Olive Oil on top of potatoes and mix around, season with salt and pepper

    · Place potatoes in a roasting dish, fan side up

    · Place in oven, and roast

    BUTTER

    · 1 stick of unsalted butter (works best at room temp)

    · 4 cloves of fresh garlic, minced

    · 1 TBS fresh thyme, chopped

    · Mix all ingredients together

    · During last few minutes of roasting potatoes, place a gob of butter over each potato and then put it back in the oven to finish. The butter and seasonings will melt into the potatoes!

  24. The following is a recipe I used post family events (Thanksgiving and New Years) when I attended U.C. Davis and returned to school with Turkey left-overs.

    It is called “Willie Bird Casserole”.

    Ingredients:

    1. 2 cups of cubed “Willie Bird” turkey breast;

    2. ½ cup of mild Ortega chilies;

    3. 2 teaspoons of salt;

    4. ½ teaspoon of just cracked black pepper;

    5. 1/3 cup of grated (no powdered) parmesan cheese;

    6. ½ cup of green onions;

    7. ½ cup of red onion;

    8. 1 tablespoon of dried and crumbled sage;

    9. ½ cup of half and half;

    10. ½ cup of butter (8 ounces);

    11. 8 ounces of egg noodles (uncooked);

    12. 1 ½ cup of sliced porcini mushrooms;

    13. 1/3 cup of flour;

    14. ¼ cup of white wine (Reisling);

    15. 1 ½ cup of turkey broth (or chicken).

    Directions: Cook noodles per instructions on package until al dente’. Drain noodles from water. In large pan (if you have a cast iron Dutch oven or cast iron skillet, use these options) melt butter over low heat and add the onions and mushrooms (onions have been chopped). In a separate bowl blend flour and the turkey/chicken broth until smooth and no lumps. When done, add to large pan and add chilies, half and half, wine, salt, pepper, sage until sauce is thickened. If too thick, add some more wine.

    In a buttered casserole dish, add noodles, then turkey cubes, and mixture in the pan. Sprinkle parmesan cheese on top. Bake in oven for roughly 25 to 30 minutes at 350 degrees f uncovered.

    Serve with toasted sour garlic bread.

    Edward McCutchan

  25. My mother in law taught me this recipe. She said people usually use cream of mushroom soup and corn flakes or bread crumbs for a topping. My girls absolutely love this! There is never any left over!

    potatoe casserole

    shred 4 large potaoes
    1 can family size cream of chicken soup
    16 oz sour cream
    1 cup shreded cheesse (more if you like)
    half stick butter
    2 cups crushed lays potaoe chips

    combine potatoe, soup,sour cream and chees and 2 tbls of butter mix all together and bake at 350 for a hour. Take rest of butter melt on stove add potoe chips to coat then sprinkle on top of casserole and bake until golden brown!

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This is the winning recipe for April's Eggs & Breakfast Contest, submitted by Tyfanni Peters.

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