Sunday, October 25, 2020
Friday, October 23, 2020
Mom's Baked Macaroni
Boil 1/2 pound elbow macaroni
Grease Pyrex loaf pan.
Alternate layers of macaroni and American cheese starting with the macaroni.
Break and beat 3 eggs and pour over macaroni. Fill the baking dish with milk to almost cover macaroni.
Top with bread crumbs, and parsley. Bake 350 degrees until set, usually about 45 minutes to 1 hour.
That's all there is to it.
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Thursday, October 22, 2020
Fried Potatoes, Onions, Hot Dogs and Eggs
Fried Potatoes, Onions, Hot Dogs, and Eggs or as it is known in our house, A Delicious Dinner.
Pure comfort. Crispy potatoes. Fried eggs. The seasonings were fresh chopped rosemary, salt, and pepper.
Did I mention that it is a 1 pan dish? Oh and a 30-minute meal. The secret to this recipe is to chop the potatoes the same size and make them on the small side.
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Sunday, October 18, 2020
International Cooking Club: Puttanesca Sauce
Our library started a Virtual International Cooking Club. We meet once a month and discuss a recipe that was suggested by one of the members. This month was our first recipe. Puttanesca Sauce. I was surprised at how many people had heard of this sauce.
The last time I made Puttanesca sauce, back in 2013, I used a recipe that I found in From Biba's Italian Kitchen.
Ingredients (Serves 2) -
1/3 cup extra virgin olive oil
2 bone-in Chicken Breast halves, washed and dried on paper towels
Salt to taste2 anchovy fillets, chopped (I omitted the anchovies)
1 garlic clove, minced (I cut it in half so I could remove it)
2 - 2 1/2 cups canned imported Italian crushed tomatoes
Dried red pepper flakes to taste
8-10 pitted black olives, Kalamata, thinly sliced
2 tbsp. capers, rinsed
Method -
Heat the oil in a wide-bottomed casserole pan over medium heat. When the oil is very hot, slip in the chicken piece without crowding them. Cook until the chicken is golden on both sides, 5 to 6 minutes. Transfer to a large platter.
Discard half of the oil in the casserole. Add the anchovies and the garlic and stir quickly a few times (Remember that the oil is very hot and the garlic will turn golden in no time at all). Add the tomatoes and bring to a gentle boil. Season with salt and red pepper flakes. Return the chicken to the casserole, reduce heat to low, and cover the pan partially. Simmer 30 to 40 minutes, turning the chicken pieces and stirring occasionally. Add the olives and the capers, and simmer 5 to 10 minutes longer. If the sauce is a bit thin, transfer the chicken pieces to a large platter, raise the heat under the pan and boil the sauce down to a thicker consistency. Taste and adjust the seasoning and serve.
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Wednesday, October 14, 2020
Grilled Cheese and Meatloaf Sandwiches
Meatloaf sandwiches on the next night!
I picked up some sliced Italian bread on the way home and pulled out the panni press.
Crunchy toasted bread, melted cheese, and meatloaf. Perfect.
The secret to golden crunchy bread? Mayo. Spread the top side of the bread. You can thank me later.
Also picked up some coleslaw for a side dish. It was a good match.
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Tuesday, October 13, 2020
Midweek Meatloaf
This was a really good meatloaf.
Disclaimer: I made this on Sunday so tonight we just reheated it. The sides were prepared tonight.
- Preheat oven to 375˚.
- I had a 1/2 pound of ground pork and a 1/2 pound of ground beef.
- I had a leftover heel of Italian bread. I used all of the bread except for the crust and mixed that with milk and let it sit for 5 minutes. After that, I squeezed out as much liquid as I could from the bread.
- Mixed the meat in a bowl with the bread and added, sorry no measurements, ketchup, horseradish sauce, A-1 Sauce, dijon mustard, salt, pepper, oregano.
- I added some fresh mozzarella in the middle of the loaf, as a surprise!
- I put the meat into a greased loaf pan and brushed ketchup on the top.
- Then I sprinkled the top with French’s Original Crispy Fried Onions.
- Into the oven for about 50 minutes. The loaf needs to register 160 degrees Fahrenheit on an instant-read thermometer before it’s done because any food containing ground pork needs to be cooked to at least 160 degrees to be safe. (From Themormeat.com and Pork.com)
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Monday, October 12, 2020
Slow Cooker Soy Glazed Beef Ribs.
Have I mentioned that I love the slow cooker? I actually made this dinner on Saturday. Chris just had to pop it in the oven when he got home. Last night I made enough rice for 2 meals. Smart, I know!
3½ pounds beef short ribs
1 clove garlic, minced
1 1-inch piece fresh ginger, peeled and minced
1/3 cup soy sauce
¼ cup of rice vinegar
¼ cup molasses
¼ cup brown sugar
¼ cup chili-garlic sauce (see Note)
¼ cup plum or hoisin sauce (optional)
Juice of 2 limes
1 tablespoon toasted sesame oil
1 teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
2 tablespoons sesame seeds
Method-
Trim any excess fat off the ribs. In a heavy skillet over medium-high heat, brown half of the ribs well on all sides, about 8 minutes total, then remove the ribs to a 4-quart slow cooker (they will fit better in an oval cooker); repeat with the remaining ribs. Pour ½ cup water into the skillet and scrape up all the browned bits in the bottom of the pan. Pour the liquid over the ribs in the cooker.
In a medium bowl, combine half of the scallions and all the remaining ingredients except the sesame seeds, stirring until the brown sugar is dissolved. Pour the mixture over the ribs. Cook, covered, on the low setting for 4 hours, or until the meat is very tender and almost falling off the bones.
In a small skillet over medium-high heat, toast the sesame seeds, shaking the skillet and stirring constantly, until they just begin to color. Transfer to a small bowl and set aside.
Remove the ribs from the sauce and place on a large serving platter or on individual plates. Spoon a little of the sauce over the ribs and sprinkle with the sesame seeds
Sunday, October 11, 2020
Crock Pot Cashew Chicken
Thursday, October 8, 2020
Sausage and Pepper Subs
Monday, October 5, 2020
Scalloppine All'Aceto Balsamico
This recipe was originally on this blog in 2010. Scalloppine All'Aceto Balsamico. Not bad for a Monday night dinner. We had sauteed zucchini and couscous as sides.