Recipe swap: Delicious recipes for every unpredictable weather twist

As we enter March, I think about the old saying, “In like a lamb, out like a lion." I wonder what we will see over the next few weeks. It seems like our March weather is always so topsy-turvy, and you never know what to expect.

With that in mind, I am inclined to pull together a wide variety of recipes today, from outdoor barbecue to soup and stew, and everything in between to catch any weather we might have in March. So keep these recipes close as we march right into this new month.

Garlic Chicken Mushroom and Asparagus Penne

Savory chicken mushroom and asparagus penne with amazing flavor and comes together in just 30 minutes.

• 8 ounces dry penne pasta

• 3 boneless skinless chicken breasts — pounded to even thickness

• 1/4 cup flour

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 3 tablespoons butter - divided

• 1/2 cup sliced mushrooms

• 1 pound asparagus spears — ends trimmed

• 3 teaspoons minced garilc

• 1/3 cup shredded parmesan cheese

Add penne noodles to a large stock pot and cover noodles with water. Bring to a boil over medium-high heat. Boil for seven to nine minutes until tender. Drain and set aside.

Stir together flour, salt, and pepper. Dredge chicken breasts in the flour mixture to coat both sides.

Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken and cook on both sides for four to five minutes until chicken is cooked through and browned on the outside. Transfer chicken to a cutting board and slice into strips or 1-inch cubes.

Chop asparagus into 2-inch pieces. Add remaining butter to skillet and melt over medium heat. Add garlic, mushrooms, and asparagus and stir over medium heat four to six minutes until mushrooms and asparagus are tender.

Stir in penne noodles and chicken and stir till noodles are heated. Stir in parmesan cheese. Serve hot.

Notes: No penne? No problem! Substitute any other short pasta noodles you have on hand.

Source: https://www.lecremedelacrumb.com

Amish Country Casserole

This Hearty Homestyle Beef and Noodle Bake

• 12-ounce bag medium egg noodles

• 1 pound ground beef

• Salt and pepper to taste

• 1 (10.75 ounce) can tomato soup

• 1 (10.5 ounce) can cream of mushroom soup

• 1 cup milk

• 2 teaspoons Worcestershire sauce

• 1/2 teaspoon minced garlic

• 2 tablespoons dried onion flakes

• 1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees. Spray a 9-inch-by-13-inch baking dish with nonstick cooking spray. Set aside.

Cook egg noodles according to package directions and drain well.

In a large skillet, cook and crumble ground beef until browned. Season with salt and pepper. Drain excess grease.

In a large bowl, stir together tomato soup, cream of mushroom soup, milk, Worcestershire sauce, minced garlic, and dried onion flakes.

Stir in cooked egg noodles and ground beef. Spread mixture into the prepared baking dish.

Bake uncovered for 25 to 30 minutes. Then top with grated Parmesan cheese.

Serve with garlic bread and a salad.

Source: https://www.thecountrycook.net

Chicken Club Pasta Salad

• 8 ounces of cooked small shell pasta

• 2 cups of cooked and chopped chicken

• 12 slices of cooked and crumbled bacon

• 3/4 cup Italian salad dressing

• 1/2 cup mayonnaise

• 1 cup chopped celery

• 1 cup chopped green pepper

• 8 ounces cherry tomatoes, halved

• 1/2 avocado, peeled and chopped

• 1 cup cubed Muenster cheese

Bring a large pot of water with salt added to a boil. Boil the pasta according to package directions. Drain the pasta when it is al dente.

Whisk the dressing and the mayonnaise together. Stir in the chicken and the bacon, stir to combine. Add celery, avocado, green pepper and halved tomatoes, stirring to combine.

Source: https://happyhomeschoolnest.com

No Peek Beef Stew

• 2 pounds stewing beef, cubed

• 5 medium potatoes, cut into large cubes

• 6 carrots, cleaned and sliced round

• 2 ribs celery, sliced

• 1 onion, cut into thin slices

• 1/4 teaspoon garlic salt

• 3 tablespoons minute tapioca

• 1 tablespoon sugar

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 quart tomato juice

Using a large Dutch oven, put in the beef first — this is the first layer. The second layer is carrots.

The third layer is celery. The fourth layer is onions.

Then combine all of the dry ingredients. Combine dry ingredients with tomato juice.

Pour this mixture over the meat and veggies.

Cover tightly with lid or foil.

Bake five hours at 200 degrees.

The secret is the slow baking and not peeking. DON'T PEEK!

Note: I add a splash of Worcestershire sauce to this recipe to add a little depth of flavor.

Source: https://www.food.com

Brownie Refrigerator Cake

This Brownie Refrigerator Cake is a rich, no-bake dessert layered with fudgy brownies and creamy toppings.

• 1 box brownie mix

• 1 extra-large egg

• 1 package cream cheese (8 ounce.), softened

• 1 cup powdered sugar

• 2 containers whipped topping (8 ounce each)

• 1 (3 ounce) package instant chocolate pudding

• 1 (3 ounce) package instant vanilla pudding

• 3 1/2 cups milk

• 1 Hershey bar (grated) or chocolate syrup for topping

Preheat your oven to the temperature specified on the brownie mix box. Grease a 9-inch-by-13-inch baking dish.

Follow the instructions on the brownie mix box to prepare the brownie batter. Add the extra-large egg and mix well.

Pour the brownie batter into the prepared baking dish and bake according to the package instructions. Let it cool completely.

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue to mix until well combined. Fold in one container of whipped topping until the mixture is smooth and creamy. Spread this cream cheese layer evenly over the cooled brownie base.

In a separate bowl, whisk together the instant chocolate pudding mix, instant vanilla pudding mix, and milk until smooth and thickened. Pour the pudding mixture over the cream cheese layer, spreading it out evenly.

Spread the remaining container of whipped topping over the pudding layer.

Sprinkle the grated Hershey bar or drizzle chocolate syrup on top for extra sweetness.

Cover the cake with plastic wrap and refrigerate for at least four hours, or overnight, to allow the layers to set.

Slice the Brownie Refrigerator Cake into squares and serve chilled.

Enjoy this delightful and easy-to-make dessert!

Source: https://www.kitchenmomy.com

Perfect Grilled Burger Recipe

This is the juiciest and most flavorful hamburger recipe! Using all the tips and tricks in this recipe you will end up with perfectly grilled burgers.

This recipe makes five 1/3 pound burgers or six 1/4 pound burgers.

• 1 1/2 pounds 80/20 ground beef or ground chuck (see notes for more tips on ground beef)

• 1 piece white or wheat bread cut or torn into small 1/4-inch pieces. (avoid a grainy or seedy bread)

• 3 tablespoons milk

• 1 teaspoon kosher salt

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• 1 plump garlic clove, minced

• 1 tablespoon Worcestershire sauce

• 1 tablespoon Dijon mustard

• Serving: hamburger or brioche buns, butter for buns if grilling/toasting

• Optional classic toppings: cheese, lettuce, tomatoes, onions, pickles, ketchup, mustard, mayo (see notes for other topping options)

Start by preheating your charcoal or gas grill.

Gas grills should be on medium-to-medium high heat (375 degrees to 400 degrees).

Burger patties: In a large bowl combine the bread pieces, milk, kosher salt, onion powder, black pepper, garlic clove, Worcestershire sauce and Dijon mustard.

With a fork mash everything together until it makes a fine paste-like mixture. This is called a panade.

Add the ground beef and, with clean hands or a fork, mix the beef and panade together.

Pro Tip: Remember not to overwork the beef. You want tender burgers!

Divide the mixture into five equal parts. Then form your patties.

This makes five 1/3-pound burgers, or you can make six 1/4-pound burgers. It can also be made into sliders size!

Pro Tip: make your patties about 1/2 to 1 inch larger than your bun, this allows the patty to shrink a little on the grill but still fit your bun perfectly!

Press your thumb or a small spoon into the center of each patty. This will help prevent too much shrinkage on the grill!

Grilling (charcoal or gas): Place your burger patties over direct heat on hot grill grates. Cover the grill and cook the first side for three to four minutes.

Flip the burgers. Cover the grill back up and cook the second side for three to four minutes.

Use an instant-read thermometer to see if your burgers have reached your desired temp:

Well Done: 160 degrees to 165 degrees

Medium Well: 150 degrees to 155 degrees

Medium: 140 degrees to 145 degrees

If you are adding cheese move the burgers to indirect heat and place the cheese slices on the burgers. Close the lid and let melt for one minute.

Let the burgers rest off the heat for about 5 mintues before serving.

Serving: If you like a grilled bun spread butter on the bottom and top bun. Place cut side/butter side down over indirect heat for a minute or two until it is golden. Don't walk away, it can go from golden to burned very quickly.

Add a tomato, onions and lettuce to the bottom bun top with the burger and pickles. Add the sauce to the top bun and put the burger together.

To make ahead and Fridge: You can make the patties one to two days ahead!

Simply form the patties and then place on a baking sheet and cover with plastic wrap. Refrigerate until it is time to grill.

You can also stack the patties with a little parchment paper between each burger, then place in a container or baggie.

Freezing: You can freeze these raw burger patties for up to three months! Simply form the patties and freeze them on a plate or baking sheet for about 6 to 8 hours. Once they are frozen transfer to a freezer safe container or baggie. Thaw in the fridge overnight before grilling!

Notes: Ground Beef: you want to purchase the best beef you can for your grilled burgers! An 80/20 ground chuck purchased at the meat counter will be one of the best options. However, if you want to grind your own this resource from Smoked BBQ Source has some great info on making your own ground beef and grilling temps.

Burger Topping Ideas: BBQ Burger — BBQ sauce and mayo mixed together, pickled jalapenos, American or cheddar cheese, French fried onions.

Bacon Jam — Bacon Jam, Boursin Cheese, mayo, lettuce, and tomato.

California Burger — Provolone Cheese, Pesto mixed with mayo, avocado, tomato, onion, lettuce.

Goat Cheese Lovers — caramelized onions, sauteed mushrooms, piles of goat cheese!

Asian Flavors - Sambal Aioli, kimchi or Cilantro Lime Coleslaw

Ground Turkey: If you would rather use ground turkey, pop over to this recipe for Juicy Turkey Burgers.

Ground pork: If you would rather use ground pork, pop over to this recipe for Grilled Pork Burgers with Garlic Cream Sauce.

Source: https://momsdinner.net

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.