Pasta E. Fagioli (Olive Garden Copy Cat)

One of the reasons I love having a facebook page is that friends share their wonderful recipes. I posted a question about favorite soups and a friend recommended this recipe. I had to change it a bit because my crock pot was not big enough to double just about everything. I wish it was because then we could have some for dinner and freeze some for a later day. She also added Tabasco sauce. I would normally add that but my son sometimes has a hard time with tomato base soup and the added extra spice would make it even more difficult for his tummy. I am not used to making soup with pasta and 8 oz seemed like so little so I made 16 oz and added as much as I thought made sense. I regretted that because the pasta soaks up a lot of broth and I had to add more broth later.

This soup reminded me of a cross between lasagna, chili, and minestrone. We all loved it and had seconds except Brody. He doesn't really like chili or lasagna so it made sense he didn't like this soup. I loved it and am looking forward to making it again.

The next time I make it, I may change adding the pasta. I may only add it to each bowl. It might be better when reheating. Try it and let me know what you think.

Ingredients

1lb Ground Beef. 

1/2 onion chopped

2 carrots chopped

2 celery stalks chopped

1 can diced tomato 

1 can red kidney beans rinsed

1 can northern beans rinsed

4 cups beef stock or broth

1 (25 oz) jar Prego spaghetti sauce (I used tomato garlic)

2 teaspoon dried Oregano

salt and pepper to taste

8 oz ditalini pasta

Parmesan cheese for topping 

Directions

In a large skillet brown ground beef. Add it and all ingredients except pasta to the crock pot. Cook on low for 7-8 hours or low for 4-5 hours. The last hour of cooking you should boil pasta and under cook slightly. Drain and add during the last half hour. 

Swiss Steak

My mother made this recipe for me a few times. She got the original recipe from her mother-in-law Lucy. Lucy was an amazing cook and I hope to one day make Macaroni and cheese just like hers. What I love about this recipe is that it is easy and it slow cooks for hours. You put it in the oven and forget it. It's wonderful for a cold winter day. I like it over mashed potatoes but you could do it over egg noodles and rice. It makes lots of gravy. Try it and let me know what you think. 

One of the things that drives me crazy about recipes is the cuts of beef are very different in different states. I went to the store and asked for round steak. I saw a package of round steak London broil. I asked a guy if that was the same thing. He looked at me like I was crazy. Luckily I was right. I worried the whole time. It was a tender as a young maiden's heart. That is a quote from my mom. 

Ingredients

2 lbs round steak (London broil) 

1 14 ounce can stewed tomatoes

1/2  onion sliced

1 package of brown gravy mix

1/2 cup of water

2 carrots

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon pepper. 

Directions

Pre heat oven to 225 degrees. Prepare gravy mix according to package. It is important you do this and not just add the gravy mix to pot. Tenderize the meat. I don't own a tenderizer mallet so I stabbed it with a fork all over on both sides and banged it a couple of times with my large ladle. It seemed to have worked just as well. 

In a large skillet heat oil. Salt and pepper both sides of the meat. I cut the steak into 3 pieces so I was easier to work with. flour the meat and brown in the pan once it is piping hot. Brown both sides. Add onion and cook for 1 to 2 minutes. Add stewed tomatoes, gravy and 1/2 cup of water. Add a bit more salt and pepper and couple handfuls of baby carrots. 

Cover and bake for 2-3 hours.

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  

Cosmo

I've been making cosmos since Sex in the City introduced it to me. I've had really bad ones and really good ones. The trick to this is fresh lime juice and not too much cranberry juice. It should be a pale pink color and if you order one that is red then you will probably not like it. I find it taste too chalky and might as well be a vodka cranberry. You don't have to rim the glass with sugar but I like to make mine a little more tart so I enjoy the extra sugar with each sip. Try this and let me know what you think.

Ingredients

1 1/2 ounce vodka

1 ounce fresh squeezed lime juice

1 ounce triple sec

1 ounce cranberry juice

1 tablespoon sugar (optional)

Directions

Before making the cocktail put martini glass in the freezer. In a shaker add first 4 ingredients plus a few ice cubes. Remove glass and rim it with lime juice and sugar. Shake your cocktail rigorously to get a nice froth. Pour into glass and serve. Makes one at a time. 

Lin's Restaurant Style Salsa

Every year I go home for the summer I look forward to my brother-in-law's fresh salsa. This year I was surprised to see my sister Lindsy made one just as good but with canned tomatoes. I didn't think it would be as good but I was pleasantly surprised. What I liked most about it was the canned tomatoes made it taste more like restaurant style salsa that I grew up on. I also liked that I could use canned tomatoes and then I don't have to worry about the tomatoes being in season or too mealy.

It is ridiculously easy to make and quite affordable. Since I've been back from vacation I've made it 3 times and can't seem to keep in my fridge for longer than a week. Try it and let me know what you think. 

Ingredients

1 (16oz) can of Hunts diced tomatoes

1 jalapeno seeded

1 lime

1 handful cilantro

1/2 red onion

1 clove garlic

salt and pepper to taste

Directions

In a food processor add can of diced tomatoes. Then add jalapeno cut into about 4 pieces, squeeze lime, add cilantro, add 1/2 onion depending on how big it is cut up into four big pieces, add garlic, and salt. Pulse until you get the consistency you like. Taste and add more of what you like. 

My sister does not add garlic to hers but I just add one clove because I love the taste. You can choose to leave it out. I seed my jalapeno because it can get super spicy. Sometimes however I only add half of a jalapeno and leave seeds in. Red onion and garlic also add spice to this so you have to be careful that it can get too spicy. Add more lime juice to help bring the kick down a bit. 

Try it and let me know what you think. 

Homemade Taco Seasoning

I finally ran out of store bought taco seasoning. I had no choice unless I wanted to run to the store so I googled it and found a recipe on All Recipes. I quickly saw that I had all the ingredients and decided to give it a try. I was happy to see I could alter the spiciness because my son has had acid reflux and his stomach is very sensitive to spice. 

I was very pleased with the taste and to know just how much salt is going into it. What I loved was it wasn't as salty but still very tasty. Give it a try and let me know what you think. 

Ingredients

• 1 tablespoon of Chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

Add all ingredients and mix together in a small bowl. Brown ground turkey or beef and then add this mixture to the meat. Pour 2/3 cup of water to the pan and simmer until liquid cooks into the meat. 

Ultimate Potato Salad

I love potato salad but after I found this recipe I haven't had one as good since. What I love about this salad is the red potatoes hold up well and it has a combination of mayo and sour cream so the dressing is lighter and still very flavorful. 

I found this recipe from Paula Deen. She call's it Lady's warm potato salad. It is supposed to be served right away. It is good that way but personally I think it taste better after it has been sitting for hours even the next day. I find the flavors meld together much better. I don't add everything she adds so If you want it just the way she does you should check out the link under her name. 

Ingredients

8 medium red potatoes
1/4 cup chopped fresh parsley leaves
1/4 cup chopped green onion tops
1 cup chopped celery
3 hard boiled eggs, chopped
1/4 cup chopped bell pepper
1 tablespoons seasoning salt
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

Directions

In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.

In a large bowl, combine the next 5 ingredients. In a medium bowl combine last 4 ingredients. Pour over salad and combine it all gently. 

Serve at room temperature or I prefer it sit for hours even over night.