Baked Ziti

This is my own recipe and though I've made it for years, I've never really measured anything BUT because I thought I might need to share it, I decided to make notes as I made it so I've got it down as to exactly how I make it.

The key to making great meals is fresh ingredients and I more often then not even use fresh herbs but with the snow and cold we've had here this year my herbs aren't looking so good so I did use dried herbs to make this.  I cannot emphasize enough how important it is to use Fresh Mozzarella and NOT the pre-shredded or block form ... believe me, it makes a huge difference in taste ... huge!!!  Fresh Mozzarella is BEST!!!

Another thing, I never ever use jarred "Spaghetti Sauce" ... I always always always make my own ... it just too easy and taste way better then the jarred stuff.  A lot of times my hubby and I will make a huge pot of sauce and then freeze small portions of it.  That way when we are in a hurry and haven't planned a meal, its quick to put in a pot on simmer and reheat, adding whatever cooked meat we want.

And lastly, I use imported pastas from Italy as they are much better then the non-imported brands.  They have minimal ingredients and hold up better when cooked, do not go mushy!

Baked Ziti

1 lb of Ground Beef

1/2 Red Onion, chopped

3 Garlic Cloves, minced

1 tsp Italian Seasoning (or a bit more)

1/4 tsp Fennel

1/4 tsp Savory

Sea Salt and Fresh Ground Pepper, to taste

1 can Tomato Sauce

1 can Diced Tomatoes

1 Tblsp Tomato Paste*

1 Tblsp Grated Parmesan

Handful of Fresh Spinach, optional

12 oz Ziti, uncooked

16 oz Fresh Mozzarella, sliced thinly

Brown the Ground Beef in a splash or two of Extra Virgin Olive Oil until almost browned.  Drain, if needed.  Add the Onions, Garlic, Italian Seasoning, Fennel, Savory and Salt and Pepper with a bit more EVOO and finish browning the Ground Beef.  I don't measure my Salt and Pepper but usually twist both into the sauce 6-7 times (both of mine are in grinders).  I suggest adding a bit of both and then tasting to see if it needs more, remember you can always add more Salt at the table, if needed.

Once Onions are softened up a bit, add the Tomato Sauce, Diced Tomatoes, Tomato Paste and Parmesan, reduce heat to low and simmer for at least 30 minutes but longer makes it better.  I usually simmer mine for an hour or so.

Cook Ziti as directed on package, drain and add to sauce.  Now is time to add handful of Spinach, if desired.  The Spinach doesn't really change the flavor but adds more vitamins and your daily dose of green leafy veggies.

Grease an 8x8 casserole dish.  Pour in enough sauce to cover bottom, cover sauce with slices of Mozzarella, repeat until you get to top and then finish with a layer of cheese.  (Just like making a lasagna)

Cook at 350 degrees for about 45 minutes, until bubbly and cheese is gooey.

* A note about Tomato Paste here ... I rarely, if ever, use a whole can so what I do when I open a can is take out Tablespoons and space them out on a sheet of wax or parchment paper, place a second piece of parchment paper over them, smash down a bit (to flatten), fold them over each other, accordion style, and then place into a freezer bag.  Then I take out what I need as I need it.  It will keep for several months in the freezer.

Italian Drunken Noodles

I found this recipe on Pinterest and the original came from the blog The Cozy Apron  Her pics are much better than mine ... beautiful pics... but Course my hubby has a hard time waiting for me to take pics so they are usually taken in a rush.  I changed it up a tad just because hubby loves Hot Italian Sausage and its a little bit too hot for me so I did half Hot Italian Sausage and half Organic Ground Beef ... here's my version... it was amazing.  If my hubby will eat it two days in a row (leftovers on second day, of course) then its got to be awesome believeyoume!!!  Love love love this recipe!

Drunken Italian Noodles

(Serves 6)

Extra Virgin Olive Oil

2 Hot Italian Sausage Links (1/2 lb), casings removed

1/2 lb Organic Ground Beef

1 lrg Onion, sliced thinly

1-½ tsp Sea Salt

1 tsp Italian Seasoning

½ tsp Fresh Cracked Black Pepper

1 Red Bell Pepper, cored and thinly sliced

1 Yellow Bell Pepper, cored and thinly sliced

1 Orange Bell Pepper, cored and thinly sliced

4 Garlic Cloves, minced

½ cup Chardonnay Wine (real stuff, not cooking wine)

2 cans Organic Diced Tomatoes with Juice

2 Tblsps Parsley

¼ cup Fresh Basil Leaves, julienned, divided

8 ounces Pappardelle Noodles, uncooked (next time I will only add 4 ounces of the Noodles ... 8 was too much for our taste)

Place a large, heavy-bottom pot over medium-high heat.  Add about 2 tablespoons of Extra Virgin Olive Oil.  Once the oil is hot, crumble the Spicy Italian Sausage and Organic Ground Beef into the pot in small chunks (you want to keep the sausage fairly chunky).  Once the crumbled meats are browned, remove from the pot with a slotted spoon and place into a small bowl and set aside.

Next, add the sliced Onion to the pan with the drippings and sprinkle with the Sea Salt (which helps in caramelizing veggies), and allow them to caramelize ~ roughly 5 minutes or so, stirring to keep it from burning (add a touch more EVOO, if necessary).  Once Onion is caramelized, add Italian Seasoning and Fresh Cracked Black Pepper and stir to combine.  

Next, add in the Sliced Bell Peppers, and allow those to sauté with the Onion for about 2 minutes until slightly tender and golden; next, add the Minced Garlic, and once it becomes aromatic, add the Wine and allow it to reduce for a few moments; next, add in the Diced Tomatoes with their juice, and return the browned meats back to the pot, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat down to low as possible.

To finish the sauce, drizzle in about 2-3 good tablespoons of the EVOO, and add in the Chopped Parsley and about half of the julienned Basil; stir, and keep warm while you prepare the noodles.

Prepare the Pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the Pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.

Garnish with a sprinkle of the remaining julienned Basil and top with shaved Parmesan, if desired.

Mediterranean Style Stuff Bell Peppers with Quinoa

I’ve made Stuff Bell Peppers in the past trying various recipes I’d find and they always always turn out like crap … greasy or tasteless or over done.  I searched and searched Pinterest trying to find a great new recipe to try but found nothing that seemed like the perfect recipe, at least to me … I found some flaw in everyone of them.  So I came up with my own and danggit if it didn’t work … turned out perfect!  Scott even said “best Stuff Peppers I’ve ever had” so this recipe is a definite keeper (and just so ya’ll know I don’t post my failed recipes … only the ones worth sharing … always).

Oh and this is a healthier version since I used Quinoa instead of rice!!!

Mediterranean Style Stuff Bell Peppers with Quinoa

4 lrg or 6 average sized Green Bell Peppers

1 Onion, chopped small but not minced

3 Garlic Cloves, minced

1 Tblsp Olive Oil, for taste

1.5 lbs Organic Ground Beef

1 tsp (heaping) Oregano

3-4 pinches Crushed Red Pepper Flakes

Sea Salt and Freshly Ground Black Pepper, to taste

½ cup Quinoa, uncooked

1 can Rotel Tomatoes with Green Chilis

1 can Diced Organic Tomatoes

½ cup Crumbled Feta

Brown Ground Beef in a skillet over medium heat, about halfway through browning add the Onions, Garlic, Olive Oil, Oregano, Red Pepper Flakes, Sea Salt and Pepper and continue cooking until browned.  (drain off fat if necessary … I didn’t need to as the Ground Beef we buy doesn’t contain much fat).

Add the Quinoa and both cans of Tomatoes and continue cooking on medium-low heat (simmering) for about 15 minutes or until Quinoa is cooked. 

Add Crumbled Feta and stir until melted in.  Remove from heat.

While the meat mixture is simmering … Cut tops off your Bell Peppers and clean out the seeds.  Fill each Bell Pepper with the meat filling and sprinkle with additional Crumbled Feta on top.  Replace tops to the Bell Peppers and place in a oven proof dish that has been oiled with Olive Oil (so the Peppers do not stick).  Cover dish with Aluminum Foil.

Cook in 350° oven for about 30 minutes.  We like our Peppers still a little on the crunchy side.

NOTE: I only used 2 large Green Bell Peppers cause that’s what I had on hand and its just me and Scott so I let the remaining meat mixture cool and then put it in a freezer bag, popped it in the freezer for next time!!!

Yummmmm ... it was so delicious!

Beefy Pinto Beans and Cilantro Soup

I came up with this recipe from a similar recipe I found online … I changed it so much it’s not even close to the original recipe any longer so no credit necessary.  Soooo if you love Cilantro like I do … you will looooove looove looove this soup!

Beefy Pinto Beans and Cilantro Soup

2 cans Pinto Beans, rinsed and drained

2 Tblsps Olive Oil, divided

1 lb Ground Beef (I use organic)

1 tsp Season All (No MSG) seasoning

1 Onion, chopped

3 Garlic Cloves, minced

2 tsps Oregano     

1 Tblsp Cumin

1 Tblsp Cilantro

2 cans Beef Broth (Low Sodium)

2 Tblsps Tomato Paste

1 can Diced Tomatoes (I use organic)

Heat 1 Tblsp of the Olive Oil in a large heavy soup pot.  Add Ground Beef and Season All, then sauté until beef is well browned.  Remove Beef to a bowl and set aside, drain, if needed.

Add remaining Olive Oil to pot, add Onion, Garlic, Oregano, Cumin and Cilantro and sauté for about 5 minutes, or until Onions are starting to brown. 

Add one can of the Beef Broth slowly to pan to release the cooked on bits of Beef and Seasonings.  Add Beef and remaining Beef Broth, Beans, Tomato Paste and Tomatoes.  Bring to a slow boil, reduce heat, cover and simmer for about 30-45 minutes.

Garnish: Freshly sliced Green Onions, fresh chopped Cilantro or fresh squeezed Lime Juice.

Traditional Corned Beef Cabbage and Potatoes

It's St. Patrick's Day tomorrow and we will be having our traditional Corned Beef, Cabbage and Potatoes.  Easy to fix ... just follow the directions on the Corned Beef (making sure to add the seasoning packet that comes with it) and about 20-30 minutes before your Corned Beef is done, add potatoes (washed, of course), either cut up or whole, peeled or unpeeled, doesn't really matter but the seasonings from the meat make them awesome and no need to season with anything else.  I like to peel mine afterwards as the vitamins from the skin are cooked up inside them!  When I mash mine, I leave a tad of the water in them and dish out any large seasonings, add a bit of butter or half-n-half and yummm.  For the Cabbage, I cook it as I do my Southern Braised Cabbage except that I use some of the broth off the meat as the seasoning ... just enough to cover bottom of pan and I prefer to cook it in my Cast Iron Skillet.

So .... 

Happy St. Patrick's Day!

Healthier Meatballs

Basic Healthier Meatballs

I don’t really have a proper recipe for Meatballs … I just make them not really measuring anything … but here are some estimates and pics showing some helpful hints. 

1-1/2 lbs Organic Ground Beef or Pork or a Combination of the Two

½ cup Bread Crumbs*
1 Tblsp Italian Seasoning 

¼ cup Freshly Grated Parmesan

¼ cup Dry Parsley

Sea Salt and Freshly Ground Black Pepper

Mix it all together with your hands … I use restaurant disposable gloves.  Then use a melon baller to scoop up the right amount and roll in your hands to get uniform ball shape.  For use in soups, such as Italian Wedding Soup, I make them the size of marbles.  Since this is a process … the rolling … I usually make a double batch and freeze them AFTER they have been precooked.

My hubby came up with a quicker method in making the marble sized meatballs.  We roll out the meat (into a log form) after all ingredients have been added to the diameter of marbles, cut off marble sized sections, then roll.  This sure makes the process go much much faster!!!

There’s several ways to cook your meatballs and I have tried them all … there’s not much difference in the finished result but here’s the how to:

•      Poach them in boiling water, dropping them in one at a time so they do not stick to each other.
•    Pan Fry them in a single layer in a bit of EVOO.
•           Bake them in the oven spaced out on a cookie sheet (as shown in my pics).

I still have not determined HOW to get them to maintain their uniform perfectly round shape after cooking so if any of you have any hints on this, by all means, please share!!!

*The Bread Crumbs I use contain only 5 clean ingredients and are preservative free and free from HFCS.  

The Meatballs on the BACK were baked and
those on the FRONT were poached.  See ... not
much difference, is there?

Taco Ring

Here's a recipe from my friend, Valerie Loosen Coleman, and it's delicious, as are all the recipes I post.  Anyway, I've made it quite a few times and once even made it while my Mama was visiting.  She loved it so much that the last time I visited her she had requested I make it while I was there but somehow we got busy (she loved to stay on the go) and I never had a chance.  I've thought of that often since losing her and so it had been a while since I made this so I finally made it again just recently.  Wish you were here Mama!

Now, as you can tell from my pictures, I added black beans to mine.    Being lazy ... instead of cooking them on the side.  Not so sure that was a good idea ... Oh it tasted just fine but the beans seemed to take up all the moisture in the meat so I wouldn't advise it.  This recipe is GREAT just the way it is.  Thanks Valerie!

  

Taco Ring

2 (8 oz) pkgs Crescent Rolls

1-1/2 lbs Lean Ground Beef

2 cups Shredded Sharp Cheddar Cheese

1 pkg Taco Seasoning

2 Tblsps Water

1 Egg White, slightly beaten

Preheat oven to 375 degrees.  Brown Ground Beef and drain.  Stir in Taco Seasoning, all but a small amount of the Cheese, and the Water.

Scoop meat mixture evenly over Crescent Roll ring.  (See photos)  Brush top of Taco Ring with Egg Whites and sprinkle with remaining Cheese.  Bake 25-30 minutes.

Serve with Shredded Lettuce, Chopped Onion, Chopped Tomatoes and Sour Cream.

Lay out Crescent Rolls in star pattern.

Scoop meat mixture onto the rolls

Pull points of rolls over meat mixture
and tuck under ~ be creative!

Brush dough with Egg Whites

Sprinkle remaining Cheese on top

Enjoy!

Basil Meatloaf

This is a recipe I came up with and it’s all about the Basil … yummmm!  I don’t really measure my Basil and I almost always use FRESH!  I just add it until I smell it … If you cook much, you’ll know what I mean!  The one in the photo is a half recipe since hubby was out of town I didn’t need to make a full recipe … so delicious!!!

Basil Meatloaf

2 lbs Ground Beef (I use Organic)

1 Tbsp Worcestershire Sauce

1 Tablespoon Fresh Basil Leaves, chopped or 2 tsps Dried Basil Leaves

½ tsp Ground Mustard

¼ tsp Freshly Ground Black Pepper

¼ tsp Sea Salt

1 Clove Garlic, Minced or 1/8 tsp Garlic Powder

1 Egg

1 Cup Plain Dry Breadcrumbs

1 small Onion, Finely Chopped (1/4 cup)

½ cup Green Bell Pepper, Finely Chopped

Mix all ingredients and place in a greased loaf pan.  Bake for 1 hour to 1 hour 15 minutes at 350 degrees (uncovered).  I like to cover mine with Ketchup (Simply Heinz) for the last 10-15 mins of cooking.

*Simply Heinz Tomato Ketchup is their ketchup made the old fashioned way … the way it was meant to be made and the way I remember it as a child.  NO high fructose corn syrup or artificial anything.  This is a new product and they still make the old stuff but I prefer this even if it costs a little more!  NOPE ... NOT getting paid for this plug lol