Salato o Dolce
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Sunday, July 21, 2013
One Pot Spagetti
2.25 hamburger meat
1 role of Jimmy Dean Italian flavored pork sausage (Optional)
32oz. thin spagetti
3 (26oz) jars spagetti sauce
52 oz. of broth or water (I use beef broth and fill 2 of the spagetti sauce jars)
seasonings (I use an italian seasoning mix, garlic powder, and 2 tbs sugar), salt and pepper.
If I am not making the casserole I use 1lbs of meat, 16oz spagetti, 2 jars of sauce, and 26oz of broth.
In a large stock pot or dutch oven, brown hamburger meat (and sausage pork if you are using it). Drain. With meat still in the pot, add spagetti sauce, broth (or water), and seasonings. Bring back to a rolling boil. Add spagetti (I break my spagetti in half before adding it to the pot. Cover, reduce heat and simmer for about 20 min. Open the lid and toss the spagetti with tongs to mix all the sauce in with the noodles. I love adding a thin slice of cream cheese to the top of each plate of spagetti before I serve it. When you mix it in it makes a great creamy sauce.
For the Leftovers:
16oz Ricotta cheese
3/4 cup Parmesean Cheese
1 egg
minced garlic
seasoning (Italian seasoning blend, salt, pepper)
In a small bowl, combine the ricotta, eggs, parmesan cheese, and seasonings. Mix well and add a little milk if needed to make a thinner consistency. Spray a 13x9 with nonstick spray. take half of the leftover spagetti and create a bottom layer in the casserole dish. dollop on the ricotta cheese mixture and spread over the spagetti layer. Top the cheese layer with the remaining spagetti. If you are freezing the casserole wrap it in foil at this point. When ready to cook, thaw the casserole in the fridge overnight. bake in a 350 oven for 20-30min (test the center to see if it is warm through out). Top with shredded mozzarella and place back in the oven until melted.
Tuesday, January 17, 2012
Gumbo and Corn Fritter
1 large joy dark Roux (I used Savoy's)
6 oz. tomato paste
4-5 (48 oz) boxes of stock (I used chicken because we could not find seafood, and seafood may be too much of that seafood flavor for some people)
2-3 bell pepper, chopped
2 onions, chopped
6 celery stalks, chopped
4 dried bay leaves
3 tbsp chopped fresh thyme
1-2 tsp. cayenne pepper
2 (8oz.) lump crab meat
2-3 lbs shrimp (we used 30/40 size)- you can buy them already pealed if you do not want to use the shells to flavor the stock. I did not do try this this time due to time restraints, but I will try it next time. You will need cheese cloth if you are planning on doing this step.
2 loops of smoked sausage
Rice
green onions, chopped
gumbo file
tabasco
- Oysters optional
Add all the roux to a large stock pot. Heat it over really low heat so that it "melts". You may need to add 1/4 cup of stock to the roux to get it moving along quicker. Once the roux is in a more liquid state (it will not be very loose) add the veggies and stir them into the roux. Add in 4 dried bay leaves, 3 tbsp chopped fresh thyme, 1- 2 tsp. cayenne pepper (you can adjust this later if you want it hotter). Simmer them on low to medium-low heat for 15- 20 minutes stirring occasionally. The vegetables will begin to wilt as they release their sugars into the roux.
While roux is loosening and the veggies are simmering you can flavor the broth with the shrimp peels and a little oyster juice if you are using them. To do this, pour all the stock into another large pot and turn it on high to medium-high heat (your going to bring it to a slight boil). Tie your shrimp peels (some people put in crab legs too) in a cheese cloth and dampen it with water. When the broth begins to boil drop the cheese cloth in and pour in a little of the clam juice (water). Turn it down and let it simmer for 15 minutes. Pull the cloth out and give it a little squeeze. Check and make sure there is no escaped debris.
When the veggies look nice and soft begin adding in the broth slowly. I like to add in 2 cups at a time and then stir it in to the roux until all incorporated. Bring to a boil and adjust heat seasoning and salt or pepper. Add in the sausage and oysters (optional). Wait until you are 5 minutes from serving and stir in the crab and the shrimp. Serve over rice, and top it with green onions and file (and maybe a little Tabasco).
Sunday, January 8, 2012
So Sorry-
19. Hotdogs **or crock pot dogs with chili. | 20. Chicken and dressing | 21. Burritos w/cream sauce and Spanish rice | 22. Skillet lasagna | 23. Pork chops with country gravy | 24. Heavenly Fillets |
Add tomato sauce, - add additional seasoning if needed; parsley, basil, oregano, and salt.
Stir in uncooked bowtie pasta or break lasagna noodles up and use them.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine 1 cup cottage cheese and ¼ cup Parmesan cheeses.
Mix in 1 egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.
Tuesday, September 13, 2011
Week 3
13. Honey Mustard Pork skillet with rice | 14. Baja Chicken Fajitas **slow cooker, chips and salsa | 15. Baked Tilapia and roasted veggies | 16. Quiche with strawberry/ yogurt parfait | 17. Chipotle Pork Ribs ** can be made in the crock pot | 18. Italian saus., penne w/ tomato cream sauce |
Thursday, September 1, 2011
Week 2
7. Tacos and rice | 8. Meatloaf and mashed potatoes and carrot coins (optional) | 9. Green chicken enchiladas and fruit | 10. Glazed pork with a box rice side | 11. Man-which and sweet potato chips | 12. Chicken thighs w/artichoke cream sauce and pasta |
In a large skillet, combine the carrots, ¼ cup syrup ( or honey), 2 tbsp. butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)
Thursday, August 25, 2011
A month of good food
1. Chicken Parm w/spaghetti | 2. Hamburger steaks w/ mushroom gravy and mashed potatoes | 3. Sausage jambalaya | 4. Smoked chicken sandwich. w/ coleslaw | 5. Sesame chicken w/noodles *add veggies to noodles | 6. Chicken potpie |
7. Tacos and Rice | 8. Meatloaf and mashed potatoes with carrot coins | 9. Green chicken enchiladas w/ fruit salad or baked apples | 10. Balsamic Glazed Pork-chops with rice side | 11. Man-which and sweet potato chips | 12. Chicken w/artichoke cream sauce and pasta
|
13. Pork tenderloin w/ mashed potatoes | 14. Baja Chicken Fajitas | 15. Baked Tilapia and roasted veggies | 16. Quiche | 17. Honey Mustard Pork skillet | 18. Italian saus., penne w/ tomato cream sauce |
19. Hotdogs **or crock pot dogs with chili. | 20. Chicken and dressing | 21. Burritos w/cream sauce and Spanish rice | 22. Skillet lasagna | 23. Pork chops with country gravy | 24. Heavenly Fillets |
Week 1
1. Chicken Parm w/spaghetti | 2. Hamburger steaks w/ mushroom gravy and mashed potatoes | 3. Sausage jambalaya | 4. Smoked chicken sandwich. w/ coleslaw | 5. Sesame chicken w/noodles *add veggies to noodles | 6. Chicken potpie |
Grocery List: Week 1
Chicken breast
Rotisserie chicken (can pick up later in the week)
1 link jalapeno sausage
1 lb hamburger
onions (3 yellow, 1 red)
mushroomscelery
1 green bell pepper
1-2 jalapenosgreen onion
cilantro
Garlic (already minced is fine)
Spaghetti sauce
Spaghetti noodles
Small can shoe peg corn
Coleslaw dressing (T. Marzettie is best)
8 oz. linguine
Italian bread crumbs
1 (8 count) can of southern style biscuits
Gravy packet (mushroom or brown)
Asian toasted sesame salad dressing (Kraft)
Mashed potatoes
creamy peanut butter
Hamburger buns
honey
Soy sauce
olive oil
Rice vinegar
garlic powder
Untoasted sesame seeds (optional)
red pepper flakes (optional)
Ground ginger (optional)
cinnamon (optional)
3 cans of cream of _____ soup (any combo of chicken, celery, or mushroom), I use reduced fat
Zaterans Jambalaya mix (family size)- or yellow rice mix
Frozen bag of peas, carrots, and corn
*frozen veggies to add to Asian noodles- optional
1. Cut chicken breast in half and dredge in an egg lightly beaten, then a mixture of Italian bread crumbs and parmesan cheese. Make at 350’ for 20/25 min. Pull out, cover in sauce, and a slice of mozzarella or provolone cheese. Bake another 15 min.
2. 1 lbs. hamburger with 1 egg and 1/4 cup Italian bread crumbs, add 1 tsp. worchestieshire sauce (optional), and season with onion flakes, garlic, oregano, salt, black pepper. Heat some oil in a pan and brown the patties 4 minutes on each side. Remove them from the pan. Prepare packaged gravy according to directions in the pan used to make patties. Place patties back in the gravy and cover. Let simmer for a few minutes.
3. In a pan sauté one or two bell peppers, one yellow onion and a few garlic pods (all chopped) in a some olive oil. Add a bay leaf. Follow the directions on the back of the Zaterans box Using chicken broth for water, add 1/2 to a whole small can of tomato paste, and sliced smoked sausage. (I smoke my sausage and extra so it is already hot. Tyler likes to pan sauté the sausage before I sauté the veggies to make them crisper. If you are smoking the sausage, smoke the chicken for tomorrow night).
4. Put 4 or 5 smoked chicken breast in a food processor and pulse until it is chopped. Stir in BBQ sauce till moist. Serve on bun with coleslaw.
For coleslaw: bag of angel-hair cabbage, 1 jalapeno- chopped (deseed if you don’t want some heat), 1/4 cup chopped cilantro, 1/2 jar of coleslaw dressing, small jar shoe peg corn (you can use yellow if there is no shoe peg) 1/2 red onion (use the other half for the sandwiches). Mix together and let sit for a while before eating.
5. 1 pound (16 ounces) boneless skinless chicken breast, cut into bite sized chunks.
Combine in a plastic bag.:3 Tbsp soy sauce, 3 Tbsp olive oil, 2 Tbsp brown sugar, 1 tsp honey, 1/2 tsp garlic powder, 1/4 cup white, untoasted sesame seeds , and liberal pinches of black pepper, ground ginger, red pepper flakes and ground cinnamon (all optional). Add chicken, mix together well so the chicken is thoroughly coated in the marinade, cover and let it sit in the fridge for 2 hours or so. Preheat oven to 350 degrees. Arrange chicken on a cookie sheet with edges (jelly roll pan), and pour liquid on top of it. Bake in oven for 5 minutes, flip chicken pieces with a spatula, and bake for another 5 minutes, or until done.
For the noodles:
Cook linguine according to package directions. Drain reserving 1/3 cup water.
Whisk together 2 tbsp. peanut butter, 1/2 c. sesame salad dressing, 3 tsp. soy sauce, 2 1/2 tsp. rice vinegar, 1/8 tsp. red pepper flakes, and the reserved pasta water. Add pasta, 3/4 cup chopped green onions, 1 tbsp. chopped cilantro, and toss till coated well.
6. In a large pot sauté 1 large yellow onion (chopped), 3-4 stalks celery (chopped, optional). Add a bay leaf, and 1 rotisserie chicken. Add 3 cans of soup ( any combination of cream of chicken, cream of celery, cream of mushroom) and 2 cans chicken broth. Slowly bring to a boil. Add a bag of frozen carrots, peas, and corn. Place biscuits on-top of the soup. Brush with milk and sprinkle with oregano (optional). Bake at 350’ until biscuits are browned on top.