Here is my new recipe of the week that I tried last night. YUM! It was actually very good.
If you can find tomato paste in a tube at your grocery story - buy it! It lasts forever! I finally found the tube at one of the grocery stores over here in Appleton. I am pretty sure I danced and screamed when I found it! I had been looking for so long!
1/2 lb. dry penne or ziti
1/2lb. bulk Italian sausage (if bulk isn't available, simply remove the casing from link Italian sausage.)
3/4 cup yellow bell pepper, diced
1/2 cup onion, diced
2 t. tomato paste
2 t. garlic, minced
1/2 cup dry white wine (I used chicken stock - don't have [or like] wine)
1 can diced tomatoes in juice (14 oz.)
1 t. sugar
Pinch red pepper flakes
Salt to taste
1/4 cup chopped fresh parsley
Grated Parmesan
Bring a large pot of salted water to a boil for the penne.
Cook pasta according to package directions; drain and set aside.
Brown the sausage in a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher. Add the bell pepper and onion, cook 5 minutes.
Stir in tomato paste and garlic. Saute 2 minutes, stirring frequently.
Deglaze with wine (or chicken stock), then increase heat to high and cook until liquid is nearly evaporated. Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.
Season ragu with salt, stir in parsley, and serve over penne. Garnish each serving with Parmesan.
Yield: 3 cups ragu, 4 cups pasta
Cuisine at Home - October 2007
Wednesday, April 30, 2008
Monday, April 21, 2008
Easy Cheesy Enchiladas
These really are so easy and very good. Try them!
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
Salt and freshly ground black pepper
2 teaspoons chili powder
1 teaspoon cumin
1 14-ounce can fire roasted crushed tomatoes
1/2 cup chicken or beef stock
3 tablespoons canola oil
12 corn tortillas
4 scallions, chopped
3 tablespoons fresh cilantro leaves, finely chopped
4 cups shredded Monterey Jack, Longhorn or mild cheddar cheese, divided
Preheat oven to 375
Heat EVOO in small sauce pot over medium heat and saute the onions and garlic until tender, about 7-8 minutes. Season with salt and pepper, chili powder and cumin. Add the fire-roasted tomatoes and stock, reduce heat to low and simmer 10 minutes.
While the enchilada sauce is simmering, soften the tortillas. Set up two skillets next to each other on the stove top. Place one over medium heat with the canola oil and heat the other empty skillet over low. Using tongs, soften each tortilla 15 seconds on each side in the oil, shake off an excess then transfer to the dry skillet to keep the tortilla warm. Repeat this process with the rest of the tortillas. As you soften each one, place it underneath the last tortilla you browned. Eventually, you will end up with a stack of 12 softened tortillas in the same skillet.
I wasn't a big fan of that step... so here is how I did it . Spray the shell with cooking oil spray and fry in a pan. Set aside and pile the warm ones on top. So much easier and faster for me. Plus I don't have that many pans to do all that fancy work.
In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup cheese and roll it up. Set the rolled tortillas in a row in a baking dish. When all the tortillas have been rolled, ladle the sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes.
Rachael Ray - rachaelrayshow.com
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
Salt and freshly ground black pepper
2 teaspoons chili powder
1 teaspoon cumin
1 14-ounce can fire roasted crushed tomatoes
1/2 cup chicken or beef stock
3 tablespoons canola oil
12 corn tortillas
4 scallions, chopped
3 tablespoons fresh cilantro leaves, finely chopped
4 cups shredded Monterey Jack, Longhorn or mild cheddar cheese, divided
Preheat oven to 375
Heat EVOO in small sauce pot over medium heat and saute the onions and garlic until tender, about 7-8 minutes. Season with salt and pepper, chili powder and cumin. Add the fire-roasted tomatoes and stock, reduce heat to low and simmer 10 minutes.
While the enchilada sauce is simmering, soften the tortillas. Set up two skillets next to each other on the stove top. Place one over medium heat with the canola oil and heat the other empty skillet over low. Using tongs, soften each tortilla 15 seconds on each side in the oil, shake off an excess then transfer to the dry skillet to keep the tortilla warm. Repeat this process with the rest of the tortillas. As you soften each one, place it underneath the last tortilla you browned. Eventually, you will end up with a stack of 12 softened tortillas in the same skillet.
I wasn't a big fan of that step... so here is how I did it . Spray the shell with cooking oil spray and fry in a pan. Set aside and pile the warm ones on top. So much easier and faster for me. Plus I don't have that many pans to do all that fancy work.
In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup cheese and roll it up. Set the rolled tortillas in a row in a baking dish. When all the tortillas have been rolled, ladle the sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes.
Rachael Ray - rachaelrayshow.com
Thursday, April 17, 2008
Melt-In-Your-Mouth Barbecued Ribs
I think everyone loves a good crock pot meal. Here is one of my favorites.
2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Place the spareribs in the bottom of the slow cooker. In a medium bowl, whisk together the remaining ingredients.
Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
For a side dish I love to roast chopped veggies in the oven... potatoes, onions, zucchini, peppers, green beans... throw them on a baking pan, drizzle with olive oil, salt & pepper and roast in the oven until they are fork tender.
Robin Miller - foodnetwork.com
2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Place the spareribs in the bottom of the slow cooker. In a medium bowl, whisk together the remaining ingredients.
Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
For a side dish I love to roast chopped veggies in the oven... potatoes, onions, zucchini, peppers, green beans... throw them on a baking pan, drizzle with olive oil, salt & pepper and roast in the oven until they are fork tender.
Robin Miller - foodnetwork.com
Tuesday, April 15, 2008
Pasta with Sun-Dried Tomatoes
I tried a new recipe tonight... and it was a hit!! This recipe was so easy and quick... just boiling noodles and chopping a few veggies.
It calls for fresh mozzarella... but I just cut up a block of mozzarella and it worked perfectly and was still good. I also left out the capers too.
1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
Yield: 6 to 8 servings
Barefoot Contessa - foodnetwork.com
It calls for fresh mozzarella... but I just cut up a block of mozzarella and it worked perfectly and was still good. I also left out the capers too.
1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
Yield: 6 to 8 servings
Barefoot Contessa - foodnetwork.com
Monday, April 14, 2008
Lemon Cookies
I am still on my spring/summer food kick - so here are some cookies that are to-die-for!!! When we lived in Oregon we attended a care group from our church. One of the girls brought these cookies and they were seriously gone in seconds! They were so good!! I asked for the recipe because I just needed more of them. They are also super easy to make.
1 Pkg. Lemon Cake Mix
2 Eggs
1/3 C. Vegetable Oil
1 Tablespoon Lemon Juice
Mix until blended, PlayDoh consistency. Drop cookies onto a baking sheet. Bake at 375 for 6-7 minutes.
Frosting: (Oh yes - there is frosting on them!!)
1 C. Powder Sugar
1 Tablespoon Lemon Juice
Mix together. I always find that I need to add just a touch more lemon juice. Frost the cookies when cooled.
1 Pkg. Lemon Cake Mix
2 Eggs
1/3 C. Vegetable Oil
1 Tablespoon Lemon Juice
Mix until blended, PlayDoh consistency. Drop cookies onto a baking sheet. Bake at 375 for 6-7 minutes.
Frosting: (Oh yes - there is frosting on them!!)
1 C. Powder Sugar
1 Tablespoon Lemon Juice
Mix together. I always find that I need to add just a touch more lemon juice. Frost the cookies when cooled.
Sunday, April 13, 2008
BLTs w/ Avocado & Spicy Mayo
This recipe is so good! I make it every time I am craving summer time!! Which is about once a week this time of year. : )
I passed this recipe onto my parents and they love the spicy mayo and eat it on sub sandwiches! They can't have a sandwich without this mayo.
Ingredients:
1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more fore sprinkling
1/2 cup light mayonnaise
One 12-ounce package center-cut bacon
8 slices of hearty, white farmhouse bread
1 large or 2 small ripe Hass avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces
8 dill pickle spears
Directions:
Chop the crushed garlic with the salt and press it with the side of the knife until mashed. Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.
In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.
While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.
Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal serve with the dill pickle spears.
I got this recipe from www.rachaelraymag.com.
I passed this recipe onto my parents and they love the spicy mayo and eat it on sub sandwiches! They can't have a sandwich without this mayo.
Ingredients:
1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more fore sprinkling
1/2 cup light mayonnaise
One 12-ounce package center-cut bacon
8 slices of hearty, white farmhouse bread
1 large or 2 small ripe Hass avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces
8 dill pickle spears
Directions:
Chop the crushed garlic with the salt and press it with the side of the knife until mashed. Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.
In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.
While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.
Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal serve with the dill pickle spears.
I got this recipe from www.rachaelraymag.com.
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