Category: Breville BSOA or Regular Oven

I have to say that this Filling can be used with my Marinara Sauce that can be found in the recipe (below), also the Mushroom Cream Sauce can be subbed out for 2 cans of regular Cream of Mushroom Soup + Milk.
The Filling can also go into Shells or Even be rolled up in Lasagna Noodles to be cooked. It could also be done using cooked Spaghetti Noodles and poured into a Spring form pan with Sauce poured on top to cook.

For a variation: Marinara Sauce with fresh Roma Tomatoes Mushrooms and Basil IP

Oven 350° (375° if using glass or ceramic…Breville )

1/2 pack of Manicotti Noodles (7 Noodles)

FILLING:

1/2 cooked Chicken (3-4 cups) chopped into small squares, shredded, or gently food processed. Tip: Chopping in small squares, keeps more moisture in the Chicken.
1 Tsp Onion powder.
1/2 tsp Garlic powder.
1/2 tsp Italian seasoning.
1 Tbsp Parsley.
1/4 + 1/8 tsp Salt
1/2 tsp Pepper.
8 oz. grated Mozzerella Cheese divided in 1/2 (half for filling and Half for the top)
1/2 c Parmasean.
1 c Ricotta Cheese.
1/4 c Milk.
2 Eggs beaten

OPTIONAL: 1 Jalapeño for some kick if you like.

Mushroom Sauce:
By the way, a thinner version…(1/2 Tbsp less flour).. IS Cream of Mushroom Soup.
4 oz chopped Crimini Mushrooms
1 c Heavy Whipping Cream
1 1/4 c Half and Half ( save 1/4 c out, to mix in the filling for the top of the noodles, after you put the bottom layer of sauce in the pan.).
2 tsp Costco’s Better than Bullion Chicken
3 Tbsp Butter.
2 1/2 Tbsp Flour

Make the Mushroom Sauce:

In a Sauce Pan, Melt Butter, add the Mushrooms and sauté for a couple minutes until they start to brown and shrink, add Flour, stir to mix the Mushrooms with roux, then add the Cream, Half & Half and Better than Bullion Chicken, stirring constantly, let bubble until thickens up. Set aside. It will continue to thicken.

Prep the Noodles in the Instant Pot or large stove top Pot.

Pour 2 c. water in the Stainless Pot, put the Trivet in, and then put the Manicotti Noodles on the trivet. close the Lid and set the Time for 3 min. QR. Take the trivet out from the Noodles and let noodles set in the water for a couple minutes and then flip them over to soak up a little mor water. Discard the rest of the water, and set the noodles on the trivet on the counter to use. Fill immediately.
You can also Par Boil them in a pot on the stove top if you don’t have an IP, just follow directions on the Box.

Now Preheat the Breville Oven to 350° If using a ceramic or glass Dish preheat to 375° (Because the Oven interior is small the glass sucks the heat away.

Use a 9x 13 Casserole pan big enough to fit all Seven Manicotti Noodles in with so that they are not real crowded…barely touching is ok. My dish is 8×11, a fullllll pan, so 9×13 will work but will be a bit big. Remember the Manicotti will swell.
Spoon in about 1/3 of the Mushroom Sauce to Cover the Bottom of the Cassarole Dish by 1/4”. Immediately add the 1/4 cup milk to the rest of the Sauce left in the Sauce Pan to thin it out a bit. Set aside until the Manicotti are placed in the Casserole pan.

CHICKEN FILLING:

Using a Mixing Bowl, add the Ricotta, Parmesan and 1/2 of the Mozzerella Cheeses, then beaten Eggs, 1/4 c milk, and the Seasonings…(Italian seasoning, Parsley, salt and Pepper Garlic and Onion Powders). Add the Chicken. Stir the Chicken into the Filling. Take about a Tbsp of filling and heat in the microwave so you can taste it and see if you want more garlic powder and or onion powder. Nows the time?
Carefully fill each of the Noodles with the filling, ( I use my hands.) don’t Pack it too tight, or it will split the Noodles. As you finish filling one, place it in the Casserole dish on the Layer of Sauce on the bottom. Space evenly. Use leftover Filling on the ends of the packed Manicotti Shells. See pic below.
Pour the rest of the Sauce down the middles and over the top of the of the Manicottis….see pic below. Cover the Casserole with Foil and crimp it around the edges.
Bake at 350° (375° for glass or Ceramic) for 45 minutes. Remove from the Oven and uncover Manicotti. (It should be bubbling wells round the edges.) Sprinkle the rest of the Cheese on top and Return to the Oven for 15 or more min until Cheese is melted and Golden.

SAUCE: pics

Filling Pics:

This isn’t the traditional fried Rellenos, nor is it cornbread, and it’s not tamales either, unique in its own right, packed with flavor, leftovers reheated in the microwave on defrost for a minute, even better. Serve as is, or with Salsa, Queso sauce or Chili.

7 Aneheim Peppers or Poblanos or Hatch..Blistered under the Broiler for 5 min per side and sweated in a gallon baggie for 15 min, then peeled, sliced down the Middle and Carefully de seeded.

7 chunks of Oaxaca cheese. 3/4” X 1/2” thick.

2/3 c Flour

1/3 c Masa Harina

1 tsp Baking Powder

1 Tsp Salt,

1 tsp Chili Powder (add a few shakes of Cayenne if you like Kick.)

1 tsp Cumin

1/2 tsp Garlic, granular or Powder.

3 Egg Yolks

4 egg Whites Stiffly Beaten with 1/4 Tsp Cream of Tartar

1-2 Tbsp Melted Lard

1 c Buttermilk

1 1/2 c. Mexican Cheese blend

OPTIONAL: add Fresh 1” pieces of Okra.

Preheat the Oven to 375°

Mix the flour and other dry ingredients together. Set aside, mix the Buttermilk, eggs and lard together and set aside while you whisk the egg whites to stiff peaks.
Spray a metal 9×13 metal cake pan with pam, and if you followed the directions on the peppers they should be peeled, slit and filled with pieces of theOaxaca Cheese.
Pour all of the wet ingredients into the dry, and stir quickly with a fork or rubber spatula to blend well but don’t over mix, it will start to react so don’t over do it, carefully fold all of the egg whites into the batter. Now pour half of the batter in the bottom or the pan and gently and quickly spread around evenly, now lay the Stuffed Peppers evenly on the batter, then pour the rest over the top of the peppers and smooth out evenly. Move fast and get it into the Oven. The position of the rack is the second from the bottom position in the Breville.
Bake for 20 min, take it out and add the Mexican blend Cheese on top. Bake for another 10 minutes.

375° 20 min put cheese on and do 10 min more.

Oven 325°
It will cook for 2-3 Hours.
You may also be interested in My other Chili or Corn Bread Recipes. Links here.
Chili with PIP Corn Dog Bread IP.
Chili Easy IP.
Chili IP..includes 2 recipes….2nd one includes Oven Roasted Pork.
Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread.

INGREDIENTS:
1 1/2 lb Chuck Roast cut into 1/2” cubes.
4-5 nice hefty Short ribs well seasoned with Johnnies Seasoning salt or equivalent. Or you can just salt and Pepper.
1 1/2 c Beef Broth (Perfect use for leftover Pot Roast juice, in my case I used frozen Braised Short rib juice).
1 Onion chopped.
1/2 c dehydrated peppers (Or 1 green pepper and 1 red Bell)
6 cloves Garlic.
1 Aneheim and or 5 sweet mini Peppers.
1/2- 1 Serrano or Jalapeño chopped fine.
2 -3 Tbsp Chili Powder ( 2 to start).
3 Tbsp Cumin.
1 tsp Oregano
1/4 c Tomato Powder. … or 1/2 c Tomato Paste.
1 tsp Salt.
1 Tbsp Sugar
2 Tbsp EVOO

GARNISH:
Scallions,
Cheese.
Sour Cream

DIRECTIONS:
Set the Oven to 325° You will turn it down to 300° after an hour…. Or be prepared to cook stove top.
For Stove top cooking you will just turn this to Simmer lowest setting and let it cook for 2-3 hours. Stirring occasionally.

To save time, I use a Cuisinart food processor to mince the Garlic first and then add rough chopped Onion and Peppers.

Have a 2.5 qt Dutch Oven ready to use. Use a frying pan on Medium HI, add EVOO and sear the Ribs until brown on all sides. Remove them from the pan and set aside when they are Brown.
This is where you can use the Dutch Oven, but it’s easier to just brown all Meat in the Frying Pan so that is what I do, so add the Chuck to the Frying Pan in and sear that up until brown. Preheat the Dutch oven to Med Hi while the Chuck finishes cooking Pour the Browned Chuck into the Dutch Oven. Add Onion, Garlic and Fresh Peppers. Sauté for a minute and toss in the rest of the ingredients except for the tomato powder or paste.
Nestle the Ribs down into the mixture.
Now add the Tomato Powder or Paste to the top and very lightly stir it under the surface just to get it added so it’s not laying on top.
Put the lid on and set the Dutch oven on the bottom rack of the Breville or Oven and let it cook for 1 hour and then turn the Oven down to 300° to finish cooking for the rest of the time. At 2 hrs, check for doneness. You may want to go the full 3 hrs.
If it’s a bit thin for your taste when it’s done, then just turn the pot off and back on to Sauté, and reduce it down for a few min.

Serve with grated Cheese, Scallions, and Sour Cream.

This Quiche can be done in a frying pan or in a pie pan Crust.
Recipe includes Pie crust. Use your choice, ready made or your own. See my Pie Crust Recipe in the Files.

1 Pie Crust

1 c Heavy Whipping Cream

6 Large Brown Eggs Beaten ( I used Costco’s )

2 Scallions chopped

1/2 -1 c grated Cheese (Cojack)

1 c Ham diced

1/4- 1/2 tsp Salt

1/4- 1/2 scant tsp Pepper

1-2 Tbsp Bacon Grease or Butter

Optional: 1/2 c cooked Spinach, or 1 Chopped cooked Asparagus

Preheat your Oven to 400°

If you are using a Pie Crust just pour everything into a Mixing Bowl to combine and pour into the Pie Crust.

FOR BAKING IN A SKILLET…NO CRUST: Put your Stainless steel Skillet on the stove top and preheat the pan for just 2 minutes…just to Warm it up to melt the Butter, add the Bacon Grease or Butter and let it melt. Tip the pan to let the grease coat the sides of the Pan. Add everything to mixing Bowl, stir and pour into the Skillet.

Bake in Oven for 10 min @400° Then turn the Oven to 350° and bake for 15-20 min more. Watch it carefully so that it doesn’t overcook.
cool for about 5 minutes and then Loosen from the sides of the Pan with a silacone Spatula.

Garnish with sliced Tomatoes, Cilantro, Sour Cream, green or red Salsa, Or Tobasco. Etc

Oven 425°

Makes about 4 c of filling …2 large sized pies with 1 3/4 c filling in ea. plus 1/2 c leftovers.

1 Pie Crust (for homemade, see my pie crust recipe in files, or use your favorite)

2 c cooked chicken chopped

1 c Onion finely Chopped

1 1/2 c Celery chopped

2 c Mixed Veggies Frozen (includes. peas, carrots, green beans and corn) You can use Fresh if you want.

2 1/2 c Chicken broth (Or 2 c water and 1 Tbsp Costco’s Better then Bullion Chicken)

1 Tsp Poultry Seasoning (mixture of thyme sage and rosemary) or Italian seasoning or a combination of both.

1/4 c flour (ap)

Salt and Pepper to taste….. add after filling is heated (Depending on salt content of the broth or better than Bullion Chicken)
if the broth isn’t salted then add 1/2 tsp

2 Tbsp Butter

Saute Onion and Celery In Butter, ( I like to brown the butter first a little). If you are using fresh Veggies, add the carrots corn and green beans, save the peas for the last after the filling is cooked. Saute them until Onions are translucent but not cooked through. Add flour, spices And stir until veggies are coated, then add the Broth and stir until sauce is thickened. If you use frozen Mixed Veggies then add the Veggies and Chicken and let set. Important…taste your filling and add more seasoning if you like, but be careful because the herbs flavors come out as it cooks in the oven.
Fill a 8×8 cassarole dish with the filling, ( or in my case I use2 Mini Dutch oven Copper pots for individual servings. Or …It makes 4 mini Au gratins) .
Cut pie crust to overlap sides of the Dish by 1/2” …. Or You can cut to fit just inside the rim and on top of the filling. Cut vent holes in the crust.

Set them on a cookie sheet to protect the oven if they bubble over.

Bake in the preheated 425° oven for 30 min. Check at 20 min for Doneness. Cover the crust if it’s getting too brown.

2 cans 12 oz ea White Tuna from Costco

1/2 c Sweet Onion minced

1/2 heaping cup chopped Dill Pickel

1/2 heaping c Best foods Mayo

1- 1 1/2 c your choice of Cheese grated.. Co Jack, Monterey or Swiss work well.

1 tsp Red Pepper Flakes

4 Ciabatta Buns cut in half

Preheat your oven to 375°

Mix all the Ingredients together and taste.

Optional :Add more of your favorites. Dill, or Sweet Pickles, Sweet Peppers, some even like Guacamole and Salsa Or Tomato slices or Sliced Avacado to top them.

Cut Ciabatta in half and If you choose to Toast Them, now is the time. Butter if desired. Lay them out on a Cookie sheet .

Spread about 1/4 c Tuna mixture or more onto the Ciabatta and slightly push down with a fork, top with Grated Cheese . Place the Cookie sheet in the Middle of the Oven and bake for about 10 min, move rack up and turn to Broil for about 2 min until Cheese is Lightly browned.
Serve with salad or Condiments of your choice. My hubby even likes Tobasco or Cholula Sauce on them.

I bought some Pineapple Jalapeño Mango Salsa From Costco and served some of it with the Chops. For sides, I made black Eyed Peas and Collard Greens in the Instant Pot together at the same time. Recipes in the files.

2 large 1- 1 1/4” Thick Bone in Pork Chops

EVOO

Mrs Dash Onion and Herb Seasoning

Creole Seasoning or Slap Ya Mama

400° oven set Onto Air Fryer mode.

Spritz both sides of Both Chops. Season one side of each Chop with the Mrs Dash, and the other with the Creole seasoning. Place one rack on the Pizza (7) position and the other on the Bagel (4) position.

Place the Chops on a small rack inside a broiler pan and put it on the rack set at the Pizza position 7. Cook for 10 minutes. Remove them and set them on the rack above ..Bagel setting #4 for 8 more min to finish cooking. Turn the oven off. Open the door and check them. You want the internal temp at 140°. Let them set for 5 min. They will reach 145°. Check for doneness.

Since it’s cheaper by the pound to buy a fillet and cut it yourself and have less handling, I buy 1 large Filet, cut them myself, cook it all and make Salmon Patties From the leftovers or Salmon Tuna Sandwiches or ..even have some Locs and Bagels, and Then cook the rest.

3-1/2 Lb pieces of fresh Salmon Filets (This was Wild caught Atlantic)

1-8 oz container of fresh Crab Meat

1/2 c Philadelphia Cream Cheese Softened

1 clove Garlic Minced

2 Tbsp Worchestershire Sauce

2 Tbsp Scallion chopped

2 Tbsp Lemon Juice

3 good shakes of Red Pepper Flakes

1/2 Walla Walla Sweet Onion thinly sliced

Evoo for spritzing and drizzling

Salt and Pepper

1 Lemon sliced in half and then half more In slices for serving.

1 scallion Chopped for garnish

In a small mixing bowl, mash the Cream Cheese with the Scallion and Garlic, add the Worchestershire Sauce, Red Pepper and mix well before adding the Lemon Juice . Stir and mash til creamy. Add the crab only mixing to combine trying not to break up the pieces much.
Fold under the thin underside pieces of the Salmon So that it cooks evenly. Slice about a 2” section in the middle . See pics below.
Spritz a shallow baking pan Or BSOA Broiler pan, with EVOO and sprinkle onion around on the bottom to lay the Salmon on. Lay the Salmon Fillets out on the Onion. Fill the Salmon with about 1/3-1/2 c of Crab Filling. Drizzle with Lemon and Evoo, sprinkle Lightly with Salt and Pepper and Scallions.
Oven 375°

Bake in the Oven for 10-15 min Check for doneness after 10 minutes, at this point it will over cook fast. See popsicle below.

[If using the Breville BSOA, then use the Broiler pan and position the Rack on to the Bake mark. 2nd one up from the bottom.]