Baked Spaghetti

Spaghetti is one of my favorite dishes to make, especially on a busy day.  This baked spaghetti recipe is guaranteed to make the whole family happy and keep them coming back for more. Enjoy!

Ingredients

 2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 garlic cloves, chopped
1/4 cup chopped fresh parsley
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack Cheese


Directions:

Preheat the oven to 350 degrees F.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.

Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.

Cook the pasta according to the package directions.

Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.

Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Grilled Shrimp Pizza

A few months ago I made homemade crawfish pizza and it was absolutely delicious.  This recipe looks absolutely delicious.  Another way that you could prepare this is to follow the recipe for the crawfish pizza but use shrimp instead.  I am warning all of you, it might be so delicious you could possibly eat the entire pizza.  Just sayin....


Ingredients

3/4 pound medium shrimp
1 red onion, sliced into rounds
1/4 cup extra virgin olive oil, plus more for brushing
1/2 teaspoon dried oregano
Salt and pepper
1 pound prepared pizza dough at room temp.
1 cup cherry or grape tomatoes, halved
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley

Directions:

Preheat a grill to medium high. Toss the shrimp and onion in a bowl with the olive oil and oregano. Season with salt and pepper.

Stretch the pizza dough into a roughly 8-by-10-inch rectangle. Lightly brush the grill with olive oil. Lay the dough on the grill and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove with tongs and put cooked-side up on a cutting board. Brush with olive oil.


Grill the shrimp and onion, turning, until the onion softens and the shrimp are lightly charred, about 5 minutes. Top the crust with the shrimp and onion, then slide the pizza back onto the grill. Top with the tomatoes and feta, cover and grill until the dough is cooked through and the cheese is soft, about 5 more minutes.

Carefully transfer the pizza to the cutting board. Sprinkle with the parsley and cut into pieces.

If this recipe sounds too intimidating then follow the directions for the crawfish pizza, it is much easier and great for a quick weeknight dinner.  I really hope you all enjoy.  

 

SHREDDED CHICKEN TACOS WITH TOMATOES AND GRILLED CORN

This recipe was featured on the front cover of Cooking Light and let me tell you what, it looks so delicious! It has all of the components of a light summer meal. I know you will enjoy this and make it over and over again. Bon appetit!
Hands-on time: 20 min. Total time: 35 min

Ingredients:

2 ears shucked corn
1 (12 ounce) package baby tomatoes
1/2 teaspoon ground black pepper
1/4 teaspoon salt
8 (6-inch) corn tortillas
2 cups shredded skinless, boneless chicken breast
1 peeled avocado, cut into 16 slices
8 lime wedges (optional)
                                                                                    Sour cream (optional)


1. Preheat broiler.
2. Place corn on a jelly-roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes. Cut kernels from corn; place kernels in a medium bowl.
3. Cut tomatoes into quarters.  Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt.
4. Heat tortillas according to package directions. (Microwave always works great!)
5. Divide chicken evenly among tortillas; top each taco with 1/4 cup corn mixture and 2 avocado slices.
6. Serve with lime wedges, if desired.

Yield: 4 servings (serving size= 2 tacos)


 

Grilling 101

I know that there are all types of grillers out there.  There are professionals, rookies, and master grillers but I personally think that we can always gain knowledge about grilling.  I have attached below a link to Epicurious.com that features the Ultimate Grilling and Barbecue Guide.  It features recipes and menus from barbecue masters, plus how-to videos, essential equipment, and everything you need for the perfect burger.  


Here is the link:
(Copy and paste this link into your browser)


http://www.epicurious.com/articlesguides/holidays/grilling/grilling?intcid=epi_navpromo


I know that you will all enjoy the information, recipes, and how-to videos on this website.  Also, the website Epicurious is a great tool to find delicious recipes and menus for your next gathering.

Brick Chicken

Brick chicken is becoming a very popular dish and it is extremely delicious!  I hope that you enjoy this lovely dish! Serve with rosemary roasted potatoes and steamed broccoli.

Ingredients:

3 chicken halves, breast and rib bones intact (1 1/2 to 1 3/4 pounds each 

Kosher Salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1/2 tablespoon unsalted butter

5 to 6 sprigs thyme (or other herbs such as rosemary, sage, etc)

 
Directions:
 

Partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.

Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.

Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. 

Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.

Homemade Blackberry Cobbler

When I was young one of my favorite things to do was to pick blackberries with my parents. We would then make homemade cobbler with our overflowing basket of blackberries.  This recipe that is near and dear to my heart.  It brings back the sweet memories of my childhood and I really hope you enjoy this.  I recommend serving this with a scoop of vanilla ice cream. 

Ingredients:

4 cups fresh blackberries 
1 tablespoon lemon juice 
1 large egg 
1 cup sugar 
1 cup all-purpose flour 
6 tablespoons butter, melted 
Whipped cream (optional) 
Vanilla Ice Cream
Garnish: fresh mint sprig
  
Preparation:

1. Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice.

2. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping.

3. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.

For perfect portions for dinner guests, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

Serve with a scoop of vanilla ice cream and let the childhood memories consume you.  Enjoy!

Serves 6
Southern Living, July 2008