Trying new sauces...

My own homemade spaghetti sauce is good, but, DH isn't the biggest fan of it. I thought it'd be fun to choose a few from the blogs I read, and try them.

The first one I made was from smitten kitchen. I doubled her recipe, because she warned it didn't make a lot....but somehow ended up with 3 containers full of sauce.

So luckily, we liked this one -- because we'll be eating it several times!

I changed it from a spaghetti-and-meatballs recipe, to just a meat sauce recipe. I love meatballs, but sometimes it's just easier when the meat's in the sauce.

Spaghetti Sauce

(adapted from Smitten Kitchen)

1 lb 80% lean ground beef (a little fat makes the sauce taste better)

2 tbsp olive oil

2 cups chopped yellow onion

3 tsp minced garlic

2 pinches red pepper flake

1 cup good red wine (I used some tomato sauce because i dont like to cook with wine)

29 oz. can pureed tomatoes

29 oz. can chopped or diced tomatoes

2 tbsp chopped fresh flat-leaf parsley

3 tbsp kosher salt

1 tsp fresh ground black pepper

Directions

- Brown beef in large stockpot; remove to bowl and set aside

- In same stockpot, heat olive oil, then add onion and saute over medium heat until translucent, 5-10 minutes

- Add the garlic and red papper flakes and cook for 1 minute

- Add the wine (or tomato sauce), and move heat to high, scraping up all the brown bits from the meat. If using wine, cook until liquid is almost evaporated, about 3 minutes. If using tomato sauce, just turn heat back down to medium and continue

- Stir in tomatoes, parsley, salt, and pepper

- Simmer sauce as long as you like...at least 30 minutes. I simmered it for an hour.

Skillet Noodle Lasagna

DH and I LOVED this recipe, and it makes so much food we had it for 2 dinners, and a couple of lunches! It actually re-heats really well -- better than regular lasagna!

I made it as a weeknight meal, so it's pretty quick as well.

Our only complaint is we'd like more spinach -- next time I'll make it with fresh, chopped spinach so I can add as much as I want!

Skillet Noodle Lasagna

(Erica's Kitchen, by way of Test Kitchen)

1/2 lb pasta, any size/shape you prefer (I used shells)

1 container (1 lb) cottage cheese

1 10 oz package frozen creamed spinach, thawed

1 lb ground meat (I used beef)

Pepper, oregano and garlic powder to taste

1 large 32 ou jar pasta sauce

1 package (8 oz) shredded cheese (I used mozzarella/provolone mix)

1/4 c grated Parmesan

Directions

- In a large skillet (12" and probably somewith with high sides, as this layers up quickly) cook your ground meat, drain any fat and season to taste with black pepper, oregano and garlic powder.

- When done, transfer to a bowl and set aside.

- Cook noodles according to package directions. Drain.

- Meanwhile - combine the cottage cheese and creamed spinach in a bowl.

- In the skillet, spread a layer of pasta sauce, about one cup, over the bottom.

- Top with about 1/3 of the noodles, then layer in your meat, and then top with another 1/3 of your noodles.

- Top those with 1/2 of the remaining pasta sauce, then add your cottage cheese mixture and 1/2 of the package of shredded cheese.

- Finally add on your remaining noodles followed by the remaining sauce.

- Cover skillet and turn to high heat and bring to a rapid simmer.

- Reduce to medium heat, and simmer for about 10 minutes.

- Sprinkle on your remaining shredded cheese and Parmesan cheese.

- Replace cover and simmer for another 2 minutes.

- Remove from heat and let stand for about 10 minutes.

- Serve.

Completed Italian Cookies

Viola!

Recipe here.

Meatball Subs

I'm always trying new meatball recipes -- I just can't quite find one I really like.



This is this week's version. It's tasty, but it's still not quite what I'm looking for.

Meatballs always end up tasting like meatloaf to me...which leads me to believe they need more spice in them. Anybody have one to reccommend for my next trial run?



Italian Meatballs
(Brown Eyed Baker)


1 lb. ground beef
1 egg
1 teaspoon dried Italian parsley
1 clove garlic, minced
1/2 cup breadcrumbs, divided
1/2 cup grated Romano cheese
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon garlic powder


Directions
- Preheat oven to 350 degrees F
- Combine 1/4 cup breadcrumbs with milk and let soak for 10 minutes
- Combine with all remaining ingredients and shape into balls
- Bake for 30 minutes, then add to sauce. If you want to cook them the whole way in the oven, cook for 40-45 minutes, depending on size.

Zuppa Toscana

I'm not a terribly huge Olive Garden fan, but I DO love their Zuppa Toscana soup.

DH had mentioned he was hungry for "soup, salad, and breadsticks" so instead of trying to wrestle our way into the constantly-full-takes-no-reservations Olive Garden in our town, I just made it at home!

This soup was very tasty. I liked it better than the restaurant version since I could control the fat and salt involved.

I pre-cooked the sausage on Sunday, and tossed it in a container in the fridge. Then all I had left to do was the basic 'soup' aspect on Tuesday, and while it simmered I chopped up our salad and tossed breadsticks in the oven (since it was a weeknight, Pillsbury saved the day on the breadsticks). Worked out to be a great weeknight meal.

The original recipe only served 3 people. I'm not even going to post that recipe here, because when I make soup, I make way more than that (regardless of the soup). I doubled the recipe, we ate it 2 nights for dinner, with some left over for lunches (or freezing, if that's your preference).

For the original "serves 3" recipe, click the Recipezaar link below.

Zuppa Toscana

(Recipezaar)

1 lb. spicy sausage -- we used turkey sausage (original recipe calls for sausage in cups. who measures sausage in CUPS!?)

4 medium potatoes, cut in half length-wise and cut into 1/4" slices

1 large (2 small) onion, diced
12 slices bacon (we omitted. i don't need sausage AND bacon in my soup)

3 teaspoons minced garlic -- we used jarred preminced (don't worry if this smells mega-strong when it's cooking. the garlic flavor will mellow out)

4 cups kale leaves, cut in half then sliced (I chose about 12 kale leaves at the store, and ended up tossing them all in)

4 tablespoons chicken base(bullion)+2 quarts water (I used 8 cups of chicken broth instead)

2/3 cup heavy cream

Directions

- If sausage is in links, remove from casings. Cook sausage until done and set aside.

- Cook bacon and onion over medium heat, and when bacon is crisp, take it out of the pan and leave the onion in. Add the garlic to the onion and cook1 minute (Since I omitted the bacon, and my sausage was already cooked and in the fridge, I just put a little olive oil in the bottom of my stock pot, and sauteed the onion in the olive oil until soft and transparent. Then I added the garlic and proceeded on)

- Add the chicken base, water, and potatoes; simmer 15 minutes

- Crumble bacon and add crumbled bacon, kale, and cream

- Simmer 4 minutes, then serve.

This was DH's first time with kale, and he's decided he likes it. Anybody have good recipes that use it??

Turning Failure into Deliciousness

Ladies and gentlemen, I've had my first bread failure.

Seems like everyone's been making pita bread lately -- I saw it here, and here, and here, and here -- and a dozen other places, it seems!

So I dove in. Things progressed nicely -- I felt the dough was a little sticky, but nothing to make a fuss about. I let it rise. Rose beautifully. I rolled it out -- worked fine.

But when I covered it and let it proof, nothing happened. The recipe I was using said 20 minutes of proofing should produce a slight "puff" -- and I had no puff.

A few hours into the process at that point, I wasn't turning back. It rose, everything worked, except the proof...and I still have no idea why.

So I tossed it in the oven, and hoped for the best.

The end result was flatbread. Since I didn't get "puff" in my proofing stage, I didn't get "pockets" in my pita. But I did make a mighty tasty flatbread!

Admittedly, I'm still irritated at it -- mostly because I don't know what was wrong. I may try again, but not until my hatred for pita settles down.

Left with 8 slabs of flatbread, I had to figure out what to do with it. I fed several to DH -- in a variety of forms -- for lunch.

And with spaghetti on Friday, I finished them off as garlic breadsticks. A quick mix of oil and minced garlic (yes, from the jar -- I loves me some pre-minced garlic), brushed on the flatbread, then a sprinkling of italian blend shredded cheese, and some lovin' from the broiler....

And man -- they were JUST as good as Papa John's, or Domino's or whoever!

YUM YUM!

(DH tells me I need to screw up pita more often!)

Ryan's Zucchini Cakes

After a (too brief) visit home to see family and friends, I was rewarded (begged to take?) a couple of zucchini home with me.

Since I like them, but DH does not, I set out to find a recipe juuuust for me.

I settled on Ryan's Zucchini Cakes, from the Pioneer Woman's website.

These were pretty tasty, but I didn't have anything to dip them in (Ryan recommends ranch dressing). I think pasta sauce would have been tasty, as they definitely tasted "italian".

Ingredients

As much zucchini as you need to get rid of - shredded and squeezed of excess juice(I used 2 medium-sized zucchini)

1 tbsp minced garlic (I used the pre-minced stuff - LOVE. IT.)

1/2 - 3/4 cup breadcrumbs

1/2 cup italian blend cheese

1-2 eggs (depending on the consistency of the "batter")

salt and pepper to taste

oil for frying

Directions

- Toss your shredded and squeezed zucchini in a large bowl and throw in the garlic, 1/2 cup breadcrumbs (you can add more if you need to later), the italian cheese, 1 egg, and some salt and pepper

- Mix with a fork -- if your mixture isn't a wet batter, add another egg and mix some more

- Heat 1/4" of oil in a skillet

- When oil is hot, lower globs of the zucchini batter into the oil; press with a fork to make cakes

- Cook 2-3 minutes or until brown, then flip and brown the other side

- Serve warm with ranch dressing for dipping (or pasta sauce! I think it'd be tasty!)

Zesty Mozzarella Chicken

This recipe came from Kay, over at Kitchen Scrapbook. I like Kay's recipes -- her cooking style is similar to mine.

I'm just not a fancy eater. My delicate stomach won't tolerate odd spices, or weird replacements for protein, or any of that nonsense. I like good recipes -- but I don't feel pressured to find new and bizarre recipes. I'm more concerned with having a log of items I (and my husband) will actually eat.

*Steps off soapbox, now* Oops.

This chicken is VERY tasty. I'd say it's basically Chicken Parmesean, with a different name, but that didn't make me enjoy it any less! And it was easy and quick, to boot.

I served it simply with some local, fresh green beans.

Buy local, people!

Zesty Mozzarella Chicken

(Adapted from Kitchen Scrapbook)

1 egg white, lightly beaten

2 tbsp. milk

1 cup bread or cracker crumbs

2 tbsp. parmesean cheese

1/4 tsp. each salt, pepper, garlic powder, cayenne pepper, and dried oregano (I think I added closer to 1/2 tsp. of each -- and I added 1/4 tsp. of onion powder as well)

4 boneless, skinless chicken breast halves

2 tbsp. butter (I replaced this with olive oil -- enough to just barely coat the bottom of the pan)

1/2 cup pasta sauce

1/2 cup shredded mozzarella or italian blend cheese

Directions

- In a shallow bowl (I used a pie plate) combine the egg white and milk.

- In another bowl (again, I used a pie plate) combine bread or cracker crumbs, parmesean cheese, and spices.

- Heat oil (or butter if you use it) in a large skillet until warm.

- Dop chicken in the milk/egg mixture, then in the bread/cracker crumb mixture.

- Place in skillet and brown chicken on both sides until no longer pink and juices run clear (It took me about 10-12 minutes on medium/medium high heat)

- Meanwhile, heat the pasta sauce so it's warm.

- When chicken is done, sprinkle with mozzarella cheese.

- Remove from heat and cover for 2-3 minutes, or until the cheese melts.

- Serve with pasta sauce.

Baked Ziti with Sausage

I was starving for this -- I haven't had it since a friend made it for me in college!

Chose the recipe at random on allrecipes.com -- and it worked out great.


Baked Ziti with Sausage
(Altered from AllRecipes.com)

1 lb. dry ziti pasta
1 onion, chopped
1 lb. sausage, loose of casings
2 jars spaghetti sauce (or equivalent of homemade)
6 oz. provolone cheese, sliced
1 1/2 cups sour cream (can also use cottage cheese)
6 oz. mozzarella cheese, shredded
2 tablespoons parmesean cheese

Directions
- Bring a large pot of lightly salted water to a boil. Add ziti and cook until al dente; about 8 minutes; drain.
- In a large skillet (with sides) brown the sausage and onion over medium heat. Drain off fat, then return to skillet. Add spaghetti sauce, and simmer 5 minutes.
- Preheat the oven to 350 degrees and grease a 9x13 baking dish.
- Layer as follows: 1/2 the ziti, all of the provolone cheese, all of the sour cream, 1/2 the sauce and sausage mixture, remaining ziti, mozzarella cheese, and remaining sauce and sausage mixture.
-Top with grated parmesean cheese.
-Bake for 30 minutes or until cheeses are melted.

**This makes A LOT of food, so be prepared for leftovers!**

Stuffed Shells and Garlic Toast

DH and I celebrated Valentine's Day on Friday, when we knew we'd have more time to enjoy a good meal, and each other.

Our menu was simple, but hearty: Stuffed Shells with Garlic Toast, and Angie's Famous Strawberry Cupcakes for dessert. Everything was delicious!

This stuffed shell recipe is very "classic" Italian -- it will taste just like those amazing stuffed shells you buy at the Italian restaurant -- and they're quick to make as well! The recipe I use is base recipe -- you can add mushrooms, or spinach, or meat, or anything you please to the cheese mixture to stuff the shells.

Enjoy!

Stuffed Shells
1 (12 oz) package jumbo pasta shells
2 eggs, beaten
1 (32 oz) container of ricotta cheese
1 lb. shredded mozzarella cheese, divided
8 oz. greated parmesean cheese, divided
1 tbsp. dried parsley
2 tsp. salt
1 tsp. ground black pepper
2 (28 oz) jars of pasta sauce (or your own homemade recipe)
1 lb. ground meat (beef, turkey, chicken -- your preference)

Directions
- Preheat the oven to 350 degrees. Get a 9x13 casserole dish to place your shells in for baking.
- Boil a large pot of lightly salted water. Add the pasta shells and cook them for 8-10 minutes; or until they are al dente. Drain the pasta, and rinse with cool water (so you can handle them to stuff).
- Brown the meat in a large skillet with sides (this way, you can add the sauce to this pan later to mix with the meat). Drain off any excess fat and return browned meat to the skillet. Remove from heat.
- In a large bowl, mix the two eggs, 32 oz. of ricotta, half the mozzarella, half the parmesan, parsley, salt and pepper until blended well.
- Add the pasta sauce, the rest of the mozzarella and the rest of the parmsean to your browned meat. Stir to incorporate.
- Stuff the pasta shells with the ricotta mixture and place them in the bottom of a 9 x 13 casserole dish. I like to stuff my shells to the brim -- don't hold back!
- Once all shells are stuffed, gently spoon the pasta sauce/meat/cheese mixture over the tops of the shells, coating liberally. You may not use all the sauce, that's ok!
- Bake, uncovered, in the preheated oven for 45 minutes, or until edges are bubbly and shells are slightly set.

Parmesan Crusted Pork Chops

These were tasty!
DH and I tend to forget about pork...it's like we completely overlook it! But I happened to catch Giada on food network the other day, making these.
They're quick, easy, and tasty. And I was able to make them with things I had on hand -- perfect!
Our side dishes were pretty plain -- a simple pasta and peas -- but DH said it would be FANTASTIC with German Potato Salad...maybe next time!
P.S. -- I only keep plain breadcrumbs on hand...I just make my own "italian" -- recipe is below if you're interested.

Parmesan Crusted Pork Chops
(Originally a Giada recipe, also seen at MrsSchoon's blog)

2 large eggs
1 cup dried Italian-style bread crumbs ** my recipe below
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces) -- I used just under a pound of thin-sliced pork loin chops, and they worked perfectly
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving


Directions
Whisk the eggs in a pie plate to blend.
Place the bread crumbs in another pie plate.
Place the cheese in a third pie plate.
Sprinkle the pork chops generously with salt and pepper.
Coat the chops completely with the cheese, patting to adhere.
Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. Heat 3 tablespoons of oil in a very large skillet over medium heat.
Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. **If you use thin-sliced, I found it to be more like 4 minutes per side.
Transfer the chops to plates and serve with lemon wedges.

Italian-Style Bread Crumbs
1 cup plain breadcrumbs
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Directions

Combine all ingredients in a small bowl; toss to mix

Store in an airtight container, or, use in a recipe calling for italian-style breadcrumbs.