This is a recipe I made up one day in desperation to make something new that satisfied the kids' taste for pizza, but wasn't pizza once again. Now its a staple at our house.
1 lb spaghetti
1 jar Ragu, whichever flavor you like
1 small carton cottage cheese
1 pkg of shredded mozzarella
1 pkg of pepperoni, diced up
Boil the spaghetti according to package directions. Meanwhile, in an oven safe casserole dish, combine the spaghetti sauce, cottage cheese and pepperoni. Sprinkle with 1/2 the mozzarella and some garlic salt. After draining the spaghetti, pour cooked spaghetti into the casserole dish and stir to combine. Top with the rest of the mozzarella and bake in a 350 oven till the cheese is melted and bubbly.
Sunday, January 31, 2010
Monday, January 25, 2010
Chicken and Veggie Soup
I made this tonite. I found a recipe in the Food Network magazine, but I didn't like how it ended, so here's my adaptation. It was a huge hit!
3 chicken thighs, skin on
4 carrots, sliced
3 parsnips, sliced
2 leeks, tough outer layers removed and then the rest chopped
1 bunch swiss chard, stems removed, and leaves chopped
1 tsp black peppercorns
1 tsp whole allspice
1 tsp coriander
1 tsp cinnamon
1/2 bunch italian parsley
2 boxes chicken broth
salt and pepper
Pour chicken broth in soup pot. Put in parsley, and spices. Simmer for 10 minutes. Place whole chicken pieces in pot and cook until chicken is done. Take chicken out, strain out parsley and other whole spices with slotted spoon, and then put carrots, parsnips, leeks and swiss chard in. Add water accordingly. Simmer until veggies are tender. Meanwhile, pull chicken off of the bone and chop. Add back into the soup pot and heat through. Serve with crusty bread.
3 chicken thighs, skin on
4 carrots, sliced
3 parsnips, sliced
2 leeks, tough outer layers removed and then the rest chopped
1 bunch swiss chard, stems removed, and leaves chopped
1 tsp black peppercorns
1 tsp whole allspice
1 tsp coriander
1 tsp cinnamon
1/2 bunch italian parsley
2 boxes chicken broth
salt and pepper
Pour chicken broth in soup pot. Put in parsley, and spices. Simmer for 10 minutes. Place whole chicken pieces in pot and cook until chicken is done. Take chicken out, strain out parsley and other whole spices with slotted spoon, and then put carrots, parsnips, leeks and swiss chard in. Add water accordingly. Simmer until veggies are tender. Meanwhile, pull chicken off of the bone and chop. Add back into the soup pot and heat through. Serve with crusty bread.
Sunday, January 24, 2010
Chicken Enchilada Soup
So, it seems I have an Italian theme going, so I wanted to share a favorite Mexican recipe at our house. Served with cheese and sour cream on top, its so yummy!
1 can chicken breast
1/2 lb little pasta, for example ditali
2 cartons chicken broth
1 can enchilada sauce
1 little can green chiles
1 can creamed corn
Place all ingredients in your soup pot, except the pasta. Bring to a boil; pour in pasta. Cook until the pasta is done and serve. So fast and easy and my kids love it! Enjoy!
1 can chicken breast
1/2 lb little pasta, for example ditali
2 cartons chicken broth
1 can enchilada sauce
1 little can green chiles
1 can creamed corn
Place all ingredients in your soup pot, except the pasta. Bring to a boil; pour in pasta. Cook until the pasta is done and serve. So fast and easy and my kids love it! Enjoy!
Friday, January 22, 2010
Spaghetti alla Carbonara
My husband and I recently went to Italy to celebrate our 10th anniversary. The food was fabulous, of course, but one of my hubby's faves was spaghetti carbonara. I'm going to try to recreate it the best I can. Let me know what you think!
1 pound spaghetti
4 eggs
1 teaspoon black pepper
3 teaspoons Pecorino Romano, plus extra, for serving
2 teaspoons cream, optional
3 teaspoons extra-virgin olive oil
3 slices pancetta
Directions
Boil the spaghetti in salted water until it is al dente. Drain and set aside.
Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if desired, for a creamier dish.
Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute for another 3 minutes.
Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top
1 pound spaghetti
4 eggs
1 teaspoon black pepper
3 teaspoons Pecorino Romano, plus extra, for serving
2 teaspoons cream, optional
3 teaspoons extra-virgin olive oil
3 slices pancetta
Directions
Boil the spaghetti in salted water until it is al dente. Drain and set aside.
Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if desired, for a creamier dish.
Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute for another 3 minutes.
Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top
Thursday, January 21, 2010
Frittata
Okay, I make this different every time, but this is how I made it tonight. You can add whatever veggies or cheese you have on hand. You could even add some kind of meat, I just never do, for a vegetarian meal one night a week.
Ingredients
12 eggs
1 red pepper, diced
1/2 red onion, diced
1/4 cup milk
Chedder cheese, shredded
Salt, pepper and thyme
Saute the red pepper and onion in olive oil and 1 tbsp butter, in an oven safe skillet. Meanwhile, in a medium bowl, whisk together the eggs, milk and spices. When the veggies are translucent, pour in the egg mixture. Top with the shredded cheese. Cook over medium low, covered, until almost set. Put in the oven on high broil until the top is totally set and browned.
Serve with steamed asparagus and toasted English muffins.
Ingredients
12 eggs
1 red pepper, diced
1/2 red onion, diced
1/4 cup milk
Chedder cheese, shredded
Salt, pepper and thyme
Saute the red pepper and onion in olive oil and 1 tbsp butter, in an oven safe skillet. Meanwhile, in a medium bowl, whisk together the eggs, milk and spices. When the veggies are translucent, pour in the egg mixture. Top with the shredded cheese. Cook over medium low, covered, until almost set. Put in the oven on high broil until the top is totally set and browned.
Serve with steamed asparagus and toasted English muffins.
Lemon Spaghetti
Ingredients
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
So, I'm creating this blog to share my personal recipes and hopefully help other moms and home cooks out there create yummy meals. My kids think I'm a trained chef. They have very adventurous palates and like me to try new recipes all the time. They, of course, have their favorite standbys, Mommy's comfort food, but most days we try new things. I recently introduced them to Indian food. My almost 11 year old son couldn't get enough goat curry, my 8 year old daughter wouldn't try it and ate iceberg lettuce and tomatoes (she's my least adventurous) and my 7 year old son proclaimed it too spicy, but the saag paneer was good. At least they looked past the "yucky" look of it and tried it! So, anyway, I hope you enjoy my blog and leave me comments or suggestions whenever you want to!
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