Mains - What's Cookin' Good Lookin' 2025
- Haven Magazine
- 46 minutes ago
- 7 min read
SAUSAGE HASH BROWN BREAKFAST CASSEROLE
2 pounds hot breakfast sausage
1 (32-ounce) bag frozen shredded hash browns
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups shredded cheddar cheese
8 eggs
2 cups milk
1. Preheat oven to 350 F. Lightly spray a 9-by-13-inch pan with cooking spray.
2. In a large skillet, cook sausage until no longer pink. Drain fat and set sausage aside.
3. Add hash browns to the skillet and cook until lightly browned. (Add a little oil to the skillet if necessary.) Place hash browns in the bottom of a lightly greased 9-by-13-inch pan. Top with sausage and cheese.
4. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over the hash brown mixture.
5. Cover and refrigerate at this point if baking later.
6. Bake, uncovered, for 35-40 minutes.
Recipe submitted by Brianna Price from the Winter Haven Chamber of Commerce and has dedicated this to her mother-in-law, Cindy Price. “My mother-in-law always made this breakfast casserole for us on the weekends. It was so delicious that we started cooking it on Thanksgiving morning, and now it’s become a family tradition. She passed away after a 19-year battle with cancer in May of this year. She was such a master in the kitchen.”
FESTIVE CHICKEN SALAD
1 pound shredded rotisserie chicken
2 carrots, grated
1(10-or 12-ounce bag) frozen sweet peas
1 cup dried cranberries
4 tablespoons green onions, chopped
1 cup mayonnaise
2 cups shoestring potato sticks
salt and pepper
1. In a large mixing bowl, mix all of the ingredients except the potato sticks.
2. When ready to serve, add potato sticks. (You want them to stay crunchy.)
Submitted by Maria Franco from Maria Petit Food Boutique.
IRENE’S HUNKY CABBAGE ROLLS
Makes 50 – 80
5 pounds ground beef
3 pounds ground pork
garlic powder
6 medium heads cabbage
2 pounds uncooked white rice
2 extra-large onions, sliced
1 (28-ounce) can diced tomatoes
1 (28-ounce) can crushed tomatoes
4 smoked ham hocks (a must)
2 (32-ounce) cans sauerkraut, drained
bay leaves, optional
salt & pepper
1. In a large pot, boil water. Cut the core from each cabbage and drop into boiling water for a short time until the leaves pull apart. Take out of water. Trim away the hard part of each leaf, keep trimmings.
2. Combine beef, pork, rice, garlic powder to taste, salt, and pepper. Form into oval-shaped logs and put on a cabbage leaf. Roll leaf around meat and tuck in the ends with your finger.
3. In a large roaster, arrange half of the sauerkraut on the bottom. Next, add half of the chopped cabbage scraps and onions. Arrange ham hocks on the next layer. Place all of the cabbage rolls on the next layer, followed by the remaining sauerkraut and onions. Pour over the diced and crushed tomatoes. Cover with water.
4. Cook in roaster at 500 F until boiling. Reduce heat to 250 F and cook for 2-3 hours.
Submitted by Chris Sexson. “Growing up in Dayton, Ohio, my grandma Irene would make these every holiday, family gathering, and celebration. They were a tradition. No matter the occasion, 4th of July at Miller’s Grove or Christmas at her home, cabbage rolls were always there. This is a very large recipe because she made sure that everyone would have enough to eat. Best Grandma ever. Smacznego!”
GRANNY’S CHICKEN-N-DUMPLINS
1 whole chicken
1 small bag self-rising flour
2 eggs
boiling water
extra flour for rolling out dumplins
salt & pepper
1. In a large pot, boil a whole chicken. You could add carrot, celery, or onion or just make plain old broth. If you add any salt, be very conservative with it because the self-rising flour in the dumplins is pretty salty. When the chicken is cooked through, remove from pot and cool.
2. Shred meat and set aside. Sometimes I just shred the dark meat and save the breast for chicken salad--It just depends on how much chicken you like in it. If you added veggies to the broth, fish them out. Keep the broth warm while you make the dumplins. It should be boiling when you add them.
3. In a large mixing bowl, pour in the whole bag of flour. Beat two eggs and mix into flour. Then comes the hard part, with a sturdy wooden spoon, stir the flour vigorously while adding boiling water till you get a fluffy workable dough.
4. Turn the dough out onto the counter and knead a couple of times just to make sure all the flour is incorporated evenly. Dust the counter with flour and roll out the dough to a little over 1/4” thick. My mom always says to dust the top of the dough with a little flour too because it’ll help thicken the broth. With a dinner knife, cut 1-1.5” wide strips. As you add the strips into the boiling broth, tear them into smaller segments 3-4” long. Do this with all of the dough and simmer for about 15 minutes, stirring occasionally. Season with salt and plenty of cracked black pepper.
Submitted by Blair Updike. “Once you make these, you’ll wonder what all the fuss is about because they’re pretty easy. Minimal ingredients and minimal skill required.”
CURRY CHICKPEA SALAD
DRESSING:
1/4 cup mayo (or vegan mayo for a fully vegan recipe)
1/2 small lemon, juice
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
pinch of black pepper
1 clove garlic, grated or finely chopped
salt to taste
SALAD:
1 (15.5-ounce) can chickpeas (or 1/12 cups cooked chickpeas), drained and rinsed
1/3 cup celery, finely diced
1/4 cup red onion, finely diced
2 tablespoons herb of choice, chopped (I love dill, but cilantro and parsley also work well)
1. In a small bowl, mix all dressing ingredients together.
2. Rub the chickpeas between paper towels to remove as much skin as possible. Or be a psychopath like me and shell each one individually because it really does taste better without the skins.
3. In a large bowl, partially mash the chickpeas, leaving some whole for texture.
4. Add celery, red onion and herbs. Add the dressing and mix to combine.
Enjoy with your favorite carb, I like naan, but you can also use pita chips, pretzels, crackers, etc. You can also serve on a lettuce leaf or croissant. Or just dive in with a spoon!
Submitted by Lyndsey Venrick.
GRANDMA DONNA’S PASTIES
Makes 4 pasties
CRUST:
3 cups flour
1 cup shortening
1 teaspoon salt
enough ice water to form crust (very important)
FILLING: (cut all rather fine)
1 pound round steak (raw)
1/2 pound pork steak (lean, raw)
4 large potatoes, shredded (raw)
1 small yellow onion, shredded
butter
1/2 cup rutabaga, shredded (optional)
1. Preheat oven to 425 F.
2. In a mixing bowl, mix the flour, shortening and salt. Add enough ice water (don’t add the ice) until the dough comes together. Separate dough into four sections.
3. On a floured surface, roll each section of dough into a circle.
4. Put 1/4 of the filling on one side of each circle, adding a pad of butter. Fold dough over to make a half-moon and crimp edges.
5. Place pasties on a nonstick sheet pan and bake at 425 F for 15 minutes, and then at 375 F for about 45 minutes, or until golden brown.
Submitted by Christine Campbell. “My Grandma Donna would make this meal for me on my birthday! Great with a dill pickle & cole slaw”
PIEROGI
FILLING:
3 pounds onions
5 pounds potatoes
DOUGH:
3 cups flour
2 eggs
1 teaspoon salt
1 teaspoon baking powder
water, as needed
1. Slice onions and caramelize. Peel and boil potatoes until tender, then drain, mash, and set aside.
2. Mix the dough ingredients, add water as needed to make a firm dough.
3. On a floured surface, roll out dough until it’s a little thicker than pie crust. Cut dough into small squares about 3-3 1/2 inches.
4. Take each square and roll it out as thin as you can.
5. Put some potatoes and onions in center of each rolled square. Brush water around end of each square and fold over. Use fork to seal around edges, careful not to puncture dough.
6. Place in boiling water for 15 minutes.
7. When ready to eat, brown them in butter and top with caramelized onions.
Submitted by Dolly Doyle, this is her dad’s recipe.
WHITE CHICKEN CHILI
2 pounds chicken breast, diced
salt/pepper
2 tablespoons olive oil
1 yellow onion, diced small
4 cloves garlic, minced
1 bottle of IPA beer
1 lime
2 ears of fresh corn, kernels cut off
3 (16-ounce) cans Bush’s white chili beans or great northern beans
1 tablespoon cumin
2 tablespoons salt
1/2 teaspoon black pepper
1 quart chicken broth
1 bunch fresh cilantro, rough chopped
3 limes, cut into wedges
Favorite cheese, shredded
Tortilla chips
1. Season diced chicken with salt and pepper. In a pan, add olive oil, then add chicken. Sear on both sides until golden brown, remove from pan and set aside.
2. Add onions, cook until tender, then add garlic and browned chicken. Cook for 5 minutes then de-glaze pan with 1/2 of the beer. Reduce beer by half.
3. Add corn kernels, beans, and chicken broth, and cook until chicken is completely cooked through and flavors have infused.
4. Serve topped with cilantro, lime wedges, cheese, and tortilla chips. (Blue corn chips are my favorite.)
* Pro tip: add fresh jalapenos, sour cream, and your favorite hot sauce as a garnish, too.
Submitted by Kaelani from Lakeland. “As the head chef at Good Thyme and mother of three, I have my hands full in and out of the kitchen! This recipe is perfect because not only is it easy, but it is absolutely delicious. My children love it and trust me; they are some foodies! For any mom out there who wants something quick and hearty to serve their family, try making this White Chicken Chili! It’s a family favorite, but it is a close tie with my dad’s classic beef chili recipe ;)”
TERRI’S TURKEY SOUP
1 1/2 pounds ground turkey
4 ribs celery, sliced
1 tablespoon olive oil
4 cups water
4 carrots, sliced
1/4 cup uncooked rice
1 small bay leaf
1/2 teaspoon thyme
1/2 teaspoon sweet basil
2-4 teaspoons chili powder
1/4 teaspoon onion powder
1/4 teaspoon dill weed
hot sauce to taste
2 medium potatoes, sliced
1 teaspoon salt, to taste
1/4 teaspoon pepper
3 1/2 cups tomato juice
1 (15-ounce) can of black beans
1 (15-ounce) package of peas
1. In a large pot, brown turkey and celery in olive oil.
2. Add water, carrots, rice, bay leaf, thyme, basil, chili powder, onion powder, dill, hot sauce, potatoes, salt and pepper. Bring to a boil and simmer until vegetables are tender.
3. Add remaining ingredients and heat through. Remove bay leaf and serve hot.
Submitted by Stephanie Selz and dedicated to her mom, Terri Selz.
CHICKEN SALAD
2 (10-ounce) cans white chicken, drained
2 ribs celery, finely chopped
2 hard-cooked eggs, finely chopped
1 cup pineapple tidbits
1 cup grapes, quartered
1 teaspoon garlic powder
1 cup mayonnaise
pepper to taste
Combine all ingredients in a bowl and mix well. Chill covered, for at least 2 hours. Serve with crackers, celery sticks or carrot sticks, or with mini croissants for party sandwiches.
Submitted by Dori Shackelford, Lakeland.
