Trader Joes Favorites

I remember walking into Trader Joes for the first time and not knowing what to buy and leaving with 3 items not sure if I was going to like it. Now I walk in there and am afraid I'm going forget something or miss out on a new fun item. However it has taken time for me to find just what I love. Yes I have bought some stuff that was average and even bad. 

I'm writing this post to help those who have never tried them or is looking for some great items to add to their pantry. I can't tell you how many times I have seen friends on Facebook share their favorite items and that is how I have learned about many of them. I hope this post helps you find some new favorites also. 

The coconut cream above is a new favorite I found and now use it in my Panang Curry recipe. It is super thick and a little sweet. It makes for a great sauce and now I keep a can in my pantry at all times. I have tried many coconut milks and none of them have been this good. 

These rice crackers are the best out there. I have tried many and none compare to these. I love the taste of sesame and they are also perfectly salty and crunchy. Some rice crackers are too bland and make me feel like I'm going to break my tooth. Not these. These are the best and another staple in my pantry. A bonus is that everyone in my family loves them. 

These are a great freezer find. It has cauliflower, carrots, peas and corn. They are easy to prepare and have butter and herbs in them. They are super fresh and great in a pinch. 

These veggie sticks are the best. We have tried many and the kids usually wont eat any others. these are perfectly crunchy and salty. The only problem is they don't last long so I usually buy two bags. 

I've never liked pasta prepared in the freezer section but I decided to give this a try and now there is a bag in my freezer at all times. It makes a delicious sauce and barely feeds two but because it makes a lot of sauce I always add more cooked penne and easily feeds four with a salad on the side. 

I was at Trader Joe's and they happen to be sampling this cornbread. I instantly fell in love and this is now a must have in my pantry at all times. I have tried many mixes but this doesn't even taste like a mix. 

It is also the best place to buy nuts, hummus, pesto, and olive tapanade. You can always get a good deal on fruit and vegetables. I'm not a big fan of their bread but for the most part they have many favorites and sometimes they are cheaper than most stores. Let me know if you have any questions or if you have some items I should try. 

Garlic Creamy Parmesan Pasta

I found this recipe on pinterest and couldn't believe it could be cooked in one pot or be very tasty but the photos were mouth watering so I had to try it. It was amazingly easy and tasted like a cross between Lipton noodles (I used to make when I was a teen) and fettuccine Alfredo. 

I was in disbelief that only using milk and chicken broth could get thick and creamy but because the pasta is cooked in it the starch thickens it up perfectly. The best part is that it is one pot. I used linguine but the recipe calls for fettuccine. You can also use spaghetti. I personally love linguine when it comes to creamy pasta recipes. I also changed this recipe by adding 2 cups of milk. In the original it is 1 cup. I made it twice and both times had to add lots of milk so now I make it with 2 cups. Try it and let me know what you think. 

Ingredients

1 tablespoon olive oil
4 cloves of garlic minced
2 cups chicken broth
2 cups milk (add more if needed)
2 tablespoons of butter
salt and pepper
8 ounces of uncooked linguine
1/4 cup of Parmesan
2 tablespoons chopped parsley

Directions

Heat olive oil in a large skillet on medium heat for 1-2 minutes just until garlic is cooked but not brown.

Stir in chicken broth, milk, butter, salt and pepper and linguine.

Bring to a boil, reduce heat and simmer for 18-20 minutes. I use tongs to move the the pasta around and will slowly thicken. You can add milk if it gets to thick. Once pasta is almost done add parmesan. Garnish with parsley and serve. 

Dipping oil

My mom came to visit me one year in NYC and I took her to Stew Leonard's where she discovered a dipping oil that they sold near the bread area. It was so flavorful and delish that she couldn't stop thinking about it once it ran out. She read the ingredients on the top of the container and it was full of garlic, herbs, and Italian cheese. She was determined to make her own and now she has been making it for years. I just had to add it to my blog because everyone loves it and always wants to know what is in it. She makes a large batch but I'm going to downsize it and if you want to make more then you can double it.

Ingredients

1/2 cup of olive oil
1 1/2 tablespoon of fresh basil
2 garlic cloves
1/4 cup parmesan cheese (you can add your favorite Italian cheese)
salt and pepper to taste
fresh lemon juice from 1/2 a lemon

Directions

Add all ingredients to a food processor and blend until combined. You can add a little more of each until you get desired taste. You do want it to sit for at least an hour so all flavors come alive and blend. If you make a double batch keep in fridge and take out 10-20 minutes before using so its not cold. Serve with your favorite bread. I also like to add it to my pasta dishes.

Orzo with Roasted Vegetables

A friend of mine brought this lovely salad to a picnic and I couldn't stop eating it. She told me she got the recipe from one of Barefoot Contessa's cookbook. I immediately found it on the food network and printed it out. I made it for my family reunion this summer. It is a great summer salad but you could make it any time of year. What makes it wonderful besides all the amazing flavors is that you can serve it immediately and can also sit room temperature for quite some time. 

I altered this recipe slightly because I don't like egg plant and feel the pine nuts were not necessary. If you want to follow the exact recipe click link above. 

Ingredients

1 red bell pepper (1 inch diced)

1 yellow pepper (1 inch diced)

1 red onion (1 inch diced)

2 garlic cloves minced

1/3 cup of olive oil

1 1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 pound orzo pasta

4 scallions minced white and green parts

3/4 pound feta (1 inch diced not crumbled)

15 fresh basil leaves cut into julienne

For the Dressing

1/3 cup freshly squeezed lemon juice (about 2 lemons)

1/3 cup olive oil 

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Directions

Pre heat oven to 425 degrees.

Toss red, yellow pepper, red onion, garlic, olive oil on a large sheet pan with salt and pepper. Roast for about 40 minutes or until browned turning once with spatula.

While roasting cook pasta in boiling water for 7 to 9 minutes until tender. Drain and add to large serving bowl. Add roasted vegetables, scraping all the drippings from pan to bowl. 

For the dressing combine lemon juice, olive oil, salt and pepper. Let cool room temperature. Add feta, scallions and basil leaves. Check the seasoning and serve room temperature. 

Enjoy and let me know what you think. I feel this is a great recipe to bring as to potluck  

Sesame Noodles

My step dad Jerry is the first person to make these for me. His neighbor made them for him and he fell in love and I believe he added the Hot Chili oil because he liked everything but his dessert spicy. My mom and I loved his version even more and the both of us make these oriental noodles a few times every year. 

They are great to bring to a picnic, pot luck or to just make as a side dish. If you don't like your food spicy you can just add more sesame oil. I will be honest they really are not that spicy. It just adds perfect amount of kick. My extended family loves these noodles and asks me to make them every year. This recipe is very easy and to make it even easier you can make the sauce the day before and add it to your noodles at least an hour before serving. You want the sauce to sit in the noodles to let them soak in all the flavors. You can add chicken to this but I personally don't like it because the chicken soaks up to much of the sauce and then makes the noodles to dry. 

Try them and let me know what you think. They are super easy and your friends will devour them. 

Ingredients

1/4  cup sesame oil

1/4 cup soy sauce

2 tablespoons of sugar

2 tablespoons of chili oil

2 tablespoons of balsamic vinegar

1/2 cup sesame seeds

8 scallions chopped

1 lb vermicelli

Directions

In a large stock pot bring water to a boil and cook pasta according to package. You don't want to over cook them. In a bowl mix together first 5 ingredients and whisk until combined. Let it rest.

Once noodles are cooked cool them immediately. I usually put ice cubes on top of them to get them nice and cold. Once they are cold enough I let all the water drain off completely and then add them and sauce to a large bowl. Add chopped scallions and sesame seeds. Let sit in refrigerator for about an hour. 

Ravioli with Pesto Cream Sauce

I love pesto and could add it to almost every dish and be completely happy. I have added it to the filling in my stuffed shells, sandwiches, and in any cream sauce. I don't make my own pesto. I would love to make my own but it just seems so expensive to make it. It cost over $8 dollars just to buy a small package of pine nuts and I bought a huge container of pesto at Costco for $8.99 the other day.

I added pesto to my cream sauce and poured it over mushroom ravioli. It was so delish and very easy. Your kids will love it. Give it a try and let me know what you think.

Ingredients
2 heaping tablespoons of pesto sauce
1 1/2 cups heavy cream
salt and pepper
Parmesan cheese for the topping (optional)
12 mushroom ravioli or any pasta of your choice.

Directions

In a stock pot boil water and add ravioli. Cook according to package.

In a large saute pan add pesto sauce. heat up just a little and then add heavy cream and salt and pepper. Cook and allow to thicken up about 5 minutes.  Pour over ravioli with a little parmesan cheese on top.

Meat Sauce

When I moved to NYC the only way I knew how to make meat sauce was to brown beef and add Prego.
I worked for a family who made unbelievable sauce and showed me how to cook pasta al dente. After watching him and the food network I realized that making sauce was one of the hardest things to make if you don't know what you are doing. And with the right ingredients it is also the easiest.

When I first tried it I couldn't believe how bland it was and I had to add A LOT of salt. However once you learned how to make it you realize it is so easy and much better than any jar sauce out there. I am not opposed to jar sauce and here in NYC there are some very tasty ones out there. I showed my sister Brandi just how easy it is when she was here to visit and her and the kids gobbled it all up. Try this sauce and let me know what you think.

Ingredients
1 lb ground beef
2 (16 ounce) cans of tomato sauce
1/2 cup chopped onion
2 cloves garlic minced
1/4 cup red wine (if you have it)
2 tsp dried oregano
2 tsp salt
1 tsp pepper
1 tsp all spice
1 tablespoon sugar
1 tablespoon Parmesan cheese

Directions

In a large pan add ground beef, break it up with spoon and brown on high heat. Cook for 2 minutes and then add 1 teaspoon salt, pepper and oregano. Cook another 2 minutes and add chopped onion. Once the meat is cooked through add minced garlic and all spice and cook 1 minute. Add 1/4 cup red wine (if you have it) and cook 2 minutes.

Add tomato sauce another teaspoon of salt and pepper and oregano. Simmer and cook for 10 minutes. Add sugar and cook another 10 minutes. Add parm cheese and simmer while you cook pasta.

Cook pasta according to directions and do not over cook. Serve sauce over pasta and add more grated cheese to the top.

(The red wine is not essential but adds another great flavor if you have it)

Chicken Spaghetti

I am a huge fan of The Pioneer Woman's cooking show. I think what draws me there most is that she cooks for a busy family and I can relate. I first saw this recipe on her blog and they way it is described on there I didn't find it appealing. Then I watched her make it on the Foodnetwork and my mouth started to water so I thought I have to give that a try. I went to her blog to get the recipe and realized it wasn't the same. I went to the Food Network and it was different so I printed it instead and made it for my family. 

My kids are not fans of cheesy pasta so I took this recipe and put it in two small 9X9 pans instead of one 9x13 pan. One I put in the freezer and the other me and my husband devoured. Luckily there was some left over for another night because it was big hit. I also loved that I could take the other half out of the freezer on a day I just didn't feel like cooking. 

I wish my kids were like Ree's but they are just not willing to eat everything I make. So when they wont eat cheesy pasta I make them plain pasta with a little butter. I also changed the recipe slightly so if you want it exactly like hers click her name above and it will take you there. 

Ingredients

2 heaping cups cooked chicken

3/4 pound spaghetti cut into 2 inch pieces

1 can cream mushroom soup

2 1/2 cup grated sharp cheddar cheese

1/2 of a large onion finely chopped

1 cup low sodium chicken broth plus more if needed

1/4 cup diced green bell pepper

1/4 cup diced red bell pepper

1 tsp seasoned salt

1/8 tsp Cayenne pepper

salt and pepper



Directions

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil and cook spaghetti for 9 minutes. Do not overcook, if anything slightly under cook it. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup chicken broth, adding an additional cup if needed. You don't want it too dry.

Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

Ready to freeze

Mom's Lasagna

Right out of the oven

My mom has been making this Lasagna for as long as I can remember. She makes her own meat sauce and doesn't skimp on the cheese. It is usually an all day event but easy to feed a large crowd. I only get it once a year and because it is so fantastic nobodies lasagna even compares. If you have ever had my mom's lasagna then you probably have asked for the recipe. She is now known for it and you know you are special if she is making it the day your are over. I think it is so good because she puts so much love and attention into it. However if you don't like cheese this is not the recipe for you. You can not be lactose intolerant for this dish. If you do try it let me know what you think.

Ready to bake

Ingredients

1 1/2 lb ground beef

salt and pepper

1 onion chopped

2 garlic cloves minced

2 teaspoon dried basil

2 teaspoon oregano

2 teaspoon parsley

3 cans tomato sauce

1 can stewed tomatoes

1 tablespoon sugar

2 tablespoons water

1 cup sour cream

1/2 cup small curd cottage cheese

1 1/2 cups ricotta cheese

1 egg

1 box Barilla lasagna noodles

3 packages of mozzarella sliced

1 cup parmesan cheese

Directions

To make the sauce add ground beef to a large stock pot and brown on medium heat. Break it up into small pieces (the trick to this sauce to make sure the pieces are very small) and add salt and pepper, 1 teaspoon basil, oregano, and parsley. Once meat is pretty much done add chopped onion and garlic minced. Cook 2 minutes and then add three cans tomato sauce, 1 can stewed tomato cut into smaller pieces. (I use scissors and cut them up right in the can).

Add another teaspoon of basil, oregano, and parsley and 1 tablespoon sugar. Add water and simmer for all day or around 4 hours. Don't let it boil the sauce needs to cook low and slow. (You can make the sauce the night before if you want.) Once your sauce is ready you can build your lasagna.

Pre heat oven to 350 degrees.

Make cheese mixture in a medium bowl. Add sour cream, cottage cheese, ricotta and egg. Using a whisk mix together well.

Using a 9x13 pan take 3 scoops of sauce to cover the bottom of the pan so noodles don't stick.

1st layer add noodle and make sure bottom is covered. Using a spoon add cheese mixture to cover the noodle. Add sliced mozzarella over the cheese mixture. Add sauce over the mozzarella and then sprinkle parmesan over the top of the sauce.

Repeat this 2 more times. Bake at 350 for 30 minutes or until bubbling. Let sit 10 minutes before slicing.

Check out those layers

Pasta Tuna Salad

My mother used to make this pasta salad for me when I was a kid and I still love it. The funny thing is she doesn't really remember it at all. My kids don't like it but me and my husband can't get enough it of it. I usually only make it during the summer and it seems to be a big hit at our picnic's up at the great hill. It is a great salad to bring to a party because it goes well with just about anything. Try it and let me know what you think.

Ingredients
1 pound fusili pasta
1 can of tuna drained
1 8 ounce can of sliced black olives
1 red bell pepper diced
2 stalks celery diced
4 scallions sliced thinly
2 pickles cut up and diced

Dressing

1 1/2 cups of mayo
2 tablespoons pickle juice
2 tablespoons yellow mustard
salt and pepper
2 teaspoons Italian seasoning

Directions

In a large pot boil water and cook pasta according to instructions. Drain pasta and rinse with cold water. Drain well and mix in all the other ingredients. Whisk together mayo, mustard, pickle juice, salt and pepper and Italian seasoning, until combined well. Add dressing to the pasta mixture. Cover and sit in refrigerator until ready to serve. I usually make mine early in the day so all the flavors blend together.

Mexican Stuffed Shells

I made this for my mother, aunt, and family over the summer vacation. I found it on pinterest and immediately pinned it because of the mouth watering photo. I pin with my eyes first and then if I can't stop thinking about it I will go back click on the blog and read the directions.  If it seems easy and delish I will give it a try. If it is fantastic I then share it on my blog. I was a bit worried with this one because to me pasta and Mexican food do not sound appetizing. However every time I looked at the photo my mouth watered and I just had to give it a try. My mom is not easiest person to please so I was really worried that I would sit down look at her face and she would say nothing and politely push it around while taking small bites. However, she, my aunt and my husband loved it. They said it tasted like tamales. We each had two helpings and I will definitely make this one again.

This is a great dish to serve for guests with some Spanish rice and salad. It calls for monterey jack cheese. I didn't have any on hand so I left it out. Next time I will for sure buy some and add it because I think it would add another nice kick to it.  Try this and let me know what you think.


Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning or any taco seasoning you prefer
4 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream (optional)

Preheat oven to 350°

Cook the pasta shells according to directions; don't over cook and drain. Rinse with cold water so they don't stick together.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool. 

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

This fabulous recipe came from the blog, This way to his Heart.

Chicken Parmesan

Chicken Parmesan is one of my families favorite meals. I used to make this dish every week for a the family I worked for and because I made it so often I couldn't even stand the smell of it for quite some time. I am weird that way. I have to take breaks from time to time from certain dishes or I start to hate the site and smell of it. I took a very LONG break from making it (about 2 years). All of the sudden I got a craving for it and decided to give it a try. My husband was so happy to see it back on the menu. I like to serve mine with a side of spaghetti and salad but you can add mashed potatoes for whatever you like best. 

Ingredients

Basic tomato sauce

5 thin chicken cutlets

5 thick slices of Buffalo Mozzarella

1/2 cup grated Parmesan (divided)

1 1/2 cups bread crumbs

1 cup flour

3 eggs beaten

4 tablespoons vegetable oil

4 tablespoons olive oil

salt and pepper

Directions

Start making Basic Tomato Sauce Once you have that simmering start with the chicken. 

In One large bowl add eggs and blend well. In another bowl add bread crumbs, 1/4 cup parmesan cheese and a little salt and pepper. In the 3rd bowl add flour. 

In a large skillet add 4 tbs vegetable oil and 4 tbs of olive oil. Let it heat until piping hot. In the mean time add one piece of chicken into flour and get it all coated. Pat off the excess flour and then add it to egg. Get it completely coated and then add to bread crumbs. Make sure it also gets completely coated. Add it to the pan with oil and cook on each side until brown. I can usually cook 3 at a time in my pan. Take each piece of chicken out and let cool on a paper towel to soak up oil. 

Once all the chicken is cooked add a little bit of the sauce to the bottom of the pan so the chicken doesn't stick. Lay each piece of chicken down and add at least one piece of Buffalo Mozzarella on top. If you don't have buffalo mozzarella just use any kind you like. 

Now spoon sauce around and the chicken and a little on top. I don't like to smother the chicken in sauce because I like some of the chicken to stay crispy. Add the remaining 1/4 cup of parmesan cheese on top. Bake at 350 for 20 minutes or until the cheese is bubbling. 

Don't let it get to brown. 

One of the reasons I love NYC...this cheese is everywhere.

Try this recipe and I promise your family will ask for it again and again. But don't forget to let me know what you think. 

Ravioli with Garlic Wine Cream sauce

I have never made my own ravioli. It is so easy to buy fresh pasta here and it is pretty affordable so I figure why go through all that work. I am sure it taste even better but Fairway sells some great ravioli and this time I got the wild mushroom. I had some heavy cream left over from Easter so I decided to make a garlic wine cream sauce to go with it. It was so fantastic that I licked my plate clean. 

Ingredients
1 package of 24 ravioli
3/4 cup heavy cream
1/4 onion chopped
2 cloves garlic
1 tbs olive oil
1/4 cup white wine
salt and pepper
1/8 cup Parmesan cheese

Directions

In a medium pot boil enough water for Ravioli and follow cooking instructions.  I boiled mine for 6 minutes. While it boils saute onion and garlic in a large saute pan with olive oil. Cook for about 2 minutes or until onion is translucent. Add white wine and cook for 1minutes and scrape all bits off the bottom of the pan. Add heavy cream and simmer while it thickens. Cook for 1 -2 minutes and then add cheese. Stir it sauce and pour a few big spoonfuls over ravioli. 

I hope you enjoy it as much as we did. I made it 2 nights in a row because it was just so delish. 

Stuffed Shells

I started making stuffed shells because I LOVE Lasagna but not the work. My stuffed shells are always a little different depending on what I have in my fridge. Last night I had pesto left over from another dinner so I added it to the filling. I make my shells with my basic meat sauce. 

Basic Meat Sauce

My Basic meat sauce is simple and full of flavor. 

Ingredients

1 1/2 lbs ground beef (ground turkey if you prefer)

1/2 onion diced

2 cloves garlic minced

2 tsp dried oregano

1 tsp all spice

3 cans tomato sauce

2 tsp salt 

1 tsp pepper

5 fresh basil leaves chopped

Directions

In a large pot add ground beef and season with 1 tsp of salt, 1/2 tsp pepper, 1 tsp oregano. Brown for 1 minute and then add chopped onion. Continue to cook for 2 minutes then add minced garlic. Mix this around and cook 1 minute then add allspice. Once the meat is cooked all the way through add 3 cans tomato sauce. Add 1 tsp of oregano, 1 tsp salt and 1/2 tsp pepper. Let this simmer for an 1/2 hour to an 1hour or cook all day if you like. The all spice is a trick I learned from Rachel Ray that makes the sauce taste like it has been cooking all day so you don't have to unless you would like. About 10 minutes before you are going to use the sauce add the chopped fresh basil. If you don't have fresh basil don't worry just added either 1 tsp dried Italian seasoning or dried basil or just more oregano. 

For this I use Ronzoni jumbo shells. I use whatever brand makes them but I've only seen Ronzoni  and Barilla. I cook these shells a minute less than they say on the box because you bake them for 20 minutes and I hate mushy pasta, so I boil mine for 9 minutes. 

Filling

Ingredients

1 container (15 ounces) of whole milk ricotta

3 tbs pesto 

2 tbs sour cream

1/4 c. Parmesan cheese

1 egg

salt and pepper
1 c. shredded Mozzarella for the top

Directions

Add all ingredients and mix well with a spoon. Set aside in fridge until shells are cooked. Once shells are ready take small spoon and fill each shell with about 1 tbs of ricotta mixture. Depending on how much much you fill each one you may or may not use every shell. I've actually never used every shell.

In a 9 x 13 inch pan put a thin layer of sauce on the bottom so the shells don't stick. Fill each shell and making one layer in the pan. Add sauce over the shells but don't use it all and don't drowned them. I like to leave the remainder sauce on the side simmer and add it to my dish of shells. Add a good layer of shredded mozzarella on the top and Bake at 350 for 20-25 minutes

Try it and let me know what you think. Me and my guests just loved them.

Spaghetti with Meatballs

Spaghetti with Meatballs

I have spent a lot of time making meatballs and sauce to come up with just the right texture. I think I have finally created just the right recipe. I make my meatballs small because I like them to be eaten in one or two bites. Plus my kids like them small also. I feel 1 inch in diameter is the best size. Sometimes I double the recipe and freeze some of the uncooked balls. It is great for those busy nights. I don't use fresh herbs or garlic in my meatballs because I find it messes with the texture. I brown the balls before adding to sauce because I like it to be a little crunchy on the outside and soft in the inside. I don't cook the balls all the way through because it makes them too tough. Plus it adds a lot of flavor while cooking in the sauce. I use fresh bread crumbs from day old baguette. Some of you may wonder why I add sugar. You don't have to add it. I find it helps cut acidity in the sauce. Give them a try and I believe you will say they are super Delish. 

Ingredients

1 lb ground beef

2 tsp dried oregano

2tsp dried basil

salt and pepper

1 medium onion

1 egg

1/4 c. bread crumbs.

1/2 c. parmesan cheese

4 tbs olive oil

2 cloves of garlic

2 tsp. sugar

2 15 ounce cans of tomato sauce

1 lb spaghetti

Recipe for meatballs

In a large bowl add ground beef, 1 tsp. of dried oregano, 1 tsp. of dried basil, and salt and pepper. Take half the onion and grate on the smallest size about a 1/4 of the onion in the bowl. Then add bread crumbs, 1/4 c. parm cheese and 1 egg.  Using your hands mix all ingredients together thoroughly. Shape into small 1 inch balls. Heat skillet with 2tbs oil on high while shaping the rest of the balls. Once the pan is piping hot add them to pan and brown on each side. Don't cook all the way through. Put them all on the side while you make the sauce. 

Recipe for sauce

I like to make the sauce in the same pan because you get all the browned bits off the bottom of the pan. Add 2 tbs of olive oil and the other half the onion (chopped). Cook for about 3 min. Then add garlic and cook for about 1 minute. Add 2 cans of tomato sauce, 1 tsp of oregano, 1 tsp basil, salt and pepper to taste. Let this come to a bubble and then add meat balls. Cover and cook for 15 minutes. Add 1/4 c. parm cheese and 2 tsp sugar. Cook for another 5-10 more minutes.  Cook pasta until al dente. 

Chicken Chow Mein

I love Chinese take out but it is very rare that what I order is consistently delish. Sometimes it is too greasy. You get very little of the vegetable you like and and over abundance of the vegetable you don't like. The meat often is very fatty and sometimes it taste like it has been sitting under a warmer for hours. So I decided to make my own and I can't remember the last time we order take out. I took this recipe from a show on the Cooking Channel. One of my favorites is Chinese made easy. This looked so good that I made it. I changed a few things to fit what we like best. The first time I made it, it was too spicy for my kids and a little dry for me. Here is how I make it. I hope you try it and let me know what you think.

Ingredients

2 chicken breast cut into bite size pieces
1/4 tsp five spice
salt and pepper
1tbs cornstarch
1tsp chili sauce
couple of splashes of dark soy sauce
2 carrots sliced thinly
1 c. broccoli
1/2 chopped onion
1/2 c. bean sprouts
1/2 red or green bell pepper sliced thinly
2 tbs peanut oil
2 tbs. light soy sauce
Chinese egg noodles

Recipe

Boil water in medium pot for noodles. The noodles are thin and cook very fast. I always get all my vegetable cut and ready before I heat pan because once the cooking starts it all goes very fast. I like to blanch broccoli for about 1 minute. If find it helps get the perfect texture for when I add it to the other chicken. Salt and pepper chicken. Then marinate chicken in cornstarch, chili sauce and dark soy. Heat wok or large saute pan with Peanut oil. Wait until pan is very HOT and then add chicken. Saute it until brown. Add all the vegetable except bean sprouts. I add them at the very end. Add noodles to the water and cook for only 3 minutes. I like to add a little water from the noodles to loosen all the bits stuck on the bottom of the pan. It give you a nice sauce and makes it less dry. Cook for 1-2 minutes. Add bean sprouts mix all together then add noodle. toss and serve. I love to cook this because it is a one pot meal.

Roasted Vegetable Pasta

Roasted Vegetables with Linguine

I found this recipe out of one of my cooking magazines. It is very easy to make, low in calories, vegetarian, and quite delish. You have to roast the tomatoes for 45 minutes to an hour so it is best to make it when it is cold outside. The original recipe was made with just plum tomatoes but since then I have added squash and zucchini. You can add whatever vegetables you like best. The recipe calls for 10 tomatoes but I only used 5 last night because I only wanted to make half. If you are feeding 6 adults then you should roast 10-12.

Ingredients
10 - 12 plum tomatoes
zucchini chopped
squash chopped
1/2 c. olive oil
2 cloves garlic
1 tbs Italian seasonings or what ever you like
salt and pepper
1 lb Linguine

Directions

Cut tomatoes in half and place them cut sides up on cookie sheet sprayed with nonstick cooking spray. Mix olive oil and all other ingredients in bowl. Spoon 1/2 the mixture on top of the tomatoes. Roast these in a preheated oven of 400 degrees for about 45 to 60 minutes until tomatoes are soft and slightly brown. Cook pasta until al dente. Smash roasted vegetable with remaining oil mixture and then add pasta and toss until all the pasta is coated. plate and sprinkle with a little Parmesan cheese.

I hope you like and let me know what you think.

Fettuccine Alfredo

Today was one of those days I didn't have plan for dinner. I didn't feel like cooking but I also didn't want to spend $50-$70 on going out to eat. So I looked in my fridge and saw heavy cream. I immediately looked for Parmesan cheese and realized it was going to be a Fettuccine Alfredo for dinner. I have a recipe I found in one of my cooking magazines. I have about 3 different recipes but this I found was the most easy to make and the most delish. Try it and let me know what you think.

Ingredients
4 tbs butter
1 1/2 cup heavy cream
1 cup Parmesan
salt and pepper
1 box of fettuccine

Directions

In a large pot with salted water, boil fettuccine pasta until al dente, about 12 minutes depending on the size you have. Drain and reserve about a cup of the water just in case the sauce gets too thick. In another large saute pan melt butter. Add heavy cream. Season with salt and pepper. Let it come to a simmer and get thicker. Add pasta and about 1 cup Parmesan cheese and toss together. add reserved water if needed.

Boiling pasta can be very easy if you just follow instructions from box or bag. They usually give something like 8-10 minutes or 11-13 minutes. I have learned that in order to get it perfect every time I pick the first number and set my timer. If you are going to add it to the sauce, remove pasta a minute or two earlier than that.