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Fox Valley Dental Recipe Round-Up!

As we lean into the crisp and colorful season of autumn, the lovely folks at Fox Valley Dental wanted to share some of their favorite recipes with our readers! Who knows, maybe a new family favorite will be added to the cookbooks!Fox Valley Dental Fall Recipes

Hygiene Sam’s Taco Casserole

Our hygienist Sam loves this easy recipe for her family, and hopes yours does too!

You’ll Need:

  • 1.5 lbs ground turkey
  • 1 packet of taco seasoning
  • 1/2 box noodles (any will do, Sam likes banza pasta)
  • 1 8 oz can of corn, rinsed
  • 1 8 oz can of black beans, rinsed
  • 1 8 oz can of tomatoes with green chiles, drained
  • 1 8 oz can cheese soup
  • 1 small container plain Greek yogurt
  • 1 bag of shredded cheddar cheese
  1. Preheat oven to 350 degrees. Boil the pasta to al dente and rinse.
  2. Cook the ground turkey into taco meat using the seasoning packet, mix with all other ingredients and put in a greased 9×13 baking dish.
  3. Sprinkle the shredded cheddar cheese on top. Bake at 350 degrees for 30 minutes, with the last 2 minutes set to broil to brown the cheese at the top! Serves 4-6.

Stephanie’s Jambalaya

Stephanie found this recipe online and her fiancé loved it! A little bit of spice is perfect for those chilly fall nights!

You’ll Need:

  • 3 Tbsp Cooking oil
  • 2 Tbsp Cajun seasoning (add more for spice preference)
  • 10-13 oz Andouille sausage, sliced into rounds or half moons
  • 1-2 lbs boneless chicken breasts, cubed into 1 inch pieces
  • 1 small red onion
  • 1 small red bell pepper, seeded and dicedfall recipes jambalaya
  • 3 stalks of celery, chopped
  • 4-5 cloves of garlic, diced
  • 1-2 14 oz cans of diced tomatoes
  • 1 tsp salt
  • ½ tsp black ground pepper
  • 1 tsp of dried thyme and oregano
  • 1 tsp red pepper flakes or cayenne powder
  • ½ tsp of hot pepper sauce or siracha
  • 2 tsp of Worcestershire
  • 1½- 2½ cups of uncooked white or brown rice
  • ½ boxes of 32 oz chicken broth (depending on how much the rice absorbs)
  • lbs of cooked shrimp, tails off
  • C Sliced green onions and chopped parsley for garnish
  1. Heat 1 Tbsp of oil in a large pot over medium heat, season the sausage and chicken pieces with half of the Cajun seasoning.
  2. Brown the sausage in hot oil, remove with slotted spoon and set aside. Add remaining oil to the pot and sauté the chicken until lightly browned. Remove and set aside.
  3. Sauté the onion, bell pepper, and celery until the onion is soft and transparent. Add in the garlic and cook for about 30 seconds.
  4. Stir in the tomatoes, season with salt, pepper, thyme, oregano, red pepper flakes (or cayenne powder, or both), hot pepper sauce, Worcestershire sauce, and remaining Cajun seasoning. Stir in chicken and sausage and cook for 5 minutes.
  5. Add in the chicken broth and rice, let the rice absorb the broth and add more if needed. Bring contents to a boil, then reduce heat to low/medium. Cover and let simmer for 20-25 minutes, or until liquid is absorbed and rice is cooked, stir occasionally.
  6. Last 10 minutes or so, add in the shrimp. Mix and cover with lid. Be sure to not overcook the shrimp.

Season with any of the seasonings used. Add any you might need more of depending on your tastes. Add chopped green onions and parsley on top for garnish. Eat right away, serves 6-8.

Front Desk Sam’s Classic Pancake Recipe

An extremely classic meal, and breakfast is the most important meal of the day! I love breakfast, and these pancakes are from scratch and bring me back to childhood, especially because they’re cakier than most pancake mixes. Feel free to add fruit or chocolate chips to the mix!

You’ll Need:pancake fall recipe

  • 1 large egg
  • ¾ C milk
  • 1 C all-purpose flour
  • 1 Tbs sugar
  • 2 Tbs vegetable oil
  • 3 Tsp baking powder
  •  ½ Tsp salt
  • A dash of vanilla extract and cinnamon (That’s a Kolb Family add-on)

 

Mix all the wet ingredients together, add in the dry ingredients until batter is smooth. Heat the griddle or pan to a medium heat, and drop enough butter in there to cover the pan so the batter doesn’t stick. Pour about 3 Tbsp of batter to form the pancake into the pan. Cook until the pancakes are puffed and crispy along the edges. Make sure both sides are golden brown before serving. This yields about 9 pancakes, so feel free to double the recipe if you want more!

Diana’s Tater Tot and Bratwurst Casserole

Patient Service Representative Diana loves making this during cooler months as it’s the perfect comfort food with hints of a summer grill out!

  • 1 package uncooked bratwursts (5-6 brats)
  • 3 cups chicken broth
  • 2 tbsp butter
  • 1 16 oz can of sauerkraut
  • 1 16oz can of condensed cheddar cheese soup, undiluted
  • 1/2 cup milk
  • 1 32oz package of frozen tater tots
  • 2 cups shredded cheddar cheese
  • 1/4 cup chopped green onions
  1. In a large saucepan, combine the chicken broth and bratwurst, bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until fully cooked. Drain and discard chicken broth. Cut brats into 1/4 in pieces.
  2. Preheat oven to 450 degrees.
  3. using a saucepan, brown brats in the butter over medium-high heat, drain on paper towel.
  4. Drain sauerkraut and spoon into a greased 9×13 casserole dish, top with brats.
  5. In a bowl, whisk together the cheddar cheese, soup, and milk until smooth. Pour over the brats.
  6. Top with tater tots. Bake for 20-25 minutes or until the tater tots are lightly browned and crisp.
  7. Sprinkle with cheese and onions, bake for an additional 5 minutes or until cheese is melted.

Serves 6-8

Barb’s Cream Cheese Bars

Our lovely lab tech Barb knows this recipe by heart and will surely delight any treat table!

You’ll Need:

  • 2 Packages of 8 oz cream cheese
  • 2/3 C Sugar
  • 1 Tbsp vanilla
  • 1 Pack of triangle crescent rolls
  • 3 Tsp cinnamon mixed with 4 Tbsp sugar
  • ½ C chopped walnuts
  1. Preheat oven to 350 degrees.
  2. Place crescent dough on bottom of greased 9×13 pan.
  3. Mix softened cream cheese, 2/3 C sugar, and vanilla together.
  4. Spread cream cheese mixture over crescent dough.
  5. Mix the cinnamon sugar mixture and walnuts together, sprinkle over the top of the cream cheese.

Bake for 30 minutes and cut when cooled.

Jolaina’s Pesto Alfredo Mac and Cheese

The ultimate comfort foods combine for this easy and cheesy meal!pesto mac and cheese

You’ll Need:

  • 12 oz elbow macaroni
  • 4 Tbsp unsalted butter
  • ¼ C all-purpose flour
  • 2 C whole milk at room temperature
  • 2 C Havarti or mozzarella cheese, shredded
  • 3 Tbsp pesto (Store bought is fine)
  • Kosher salt and freshly ground black pepper
  1. Bring a large pot with salted water to a boil. Add pasta and cook to al dente (8 minutes)
  2. In a large pot, melt the butter over medium heat. Reduce heat to low and whisk in flour to create a paste.
  3. Add milk and whisk in until smooth. Increase to a medium heat and whisk for about 2 minutes until the sauce thickens.
  4. Stir in the cheese until melted and smooth. Fold in the pesto.
  5. Add in the pasta, stirring to combine and cook until the pasta is warmed through.
  6. Season with salt and pepper to taste, then serve immediately.

Marjorie’s Garlic Cheddar Chicken

This is a perfect main dish with lots of flavor that can be served with universal side dishes!

You’ll Need:

garlic cheddar chicken

  • 2 Tbsp butter
  • 1 clove minced garlic
  • 3 Tbsp dry breadcrumbs
  • 2 Tbsp freshly grated parmesan cheese
  • 1/3 C shredded cheddar cheese
  • ¼ tsp dried parsley
  • ¼ tsp dried oregano
  • ¼ tsp ground black pepper
  • 1/8 tsp salt
  • 2 skinless, boneless chicken breast halves, pounded thin
  1. Preheat oven to 350 degrees.
  2. Melt butter over low heat and add garlic, cook until tender (5 minutes)
  3. In a shallow bowl, mix breadcrumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper and salt.
  4. Dip each chicken breast in the garlic butter to coat, then press into breadcrumb mixture. Arrange the chicken on a 9×13 baking dish and drizzle with remaining butter mixture. Top with remaining breadcrumbs.
  5. Bake for 30 minutes or until chicken is no longer pink and the juices run clear. Serve with preferred sides.

 

We had so much fun gathering these recipes and hope you have fun making them! Let us know if you’ve tried any of our recipes, and have a healthy and tasty fall season!

 

 

 

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