Cowboy Spaghetti

1 pound spaghetti
1 tablespoon (extra virgin olive oil)
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion
3 to 4 garlic cloves, chopped
Dash of black pepper
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 14- ounce can chopped or crushed fire- roasted tomatoes
1 8- ounce can tomato sauce
8 ounces sharp cheddar cheese
4 scallions, trimmed, chopped

Bring a large pot of water to a boil. Salt the water and add the spaghetti.
Cook the pasta until al dente, with a bite to it. Drain the spaghetti.

Heat a deep skillet over medium- high heat. Add the (Extra virgin olive oil) and bacon.
Brown and crisp the bacon for 5 minutes, then remove with a slotted spoon to a paper- towel- lined plate. Drain off a little excess fat from the skillet if necessary, leaving just enough to coat the bottom. Add the beef and crumble it as it browns, 3 to 4 minutes. Add the onions and garlic and stir into the meat. Season the meat with salt and pepper, hot sauce, and Worcestershire. Cook for 5 to 6 minutes more, then stir in the tomatoes and tomato sauce.

Add the hot spaghetti to the meat and sauce and combine Adjust the seasonings and serve up the pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Makes 4 servings.

This is REALLY GOOD! It takes the boring out of plain ol' spaghetti.

Crockpot Pot Roast

I haven't tried this yet, but my friend swears by it. I figured I'd add it to the crockpot theme.

• 3 lbs. boneless pot roast (bottom round rump roast - unseared)
• 1 Can Cream of Chicken or Cream of Mushroom Soup
• 1 Envelope Lipton's Onion Soup Mix
• 2/3 C White Wine (how could you go wrong?)

1. Place the roast in a large crockpot and spread the can of soup (not diluted) over the top of the roast.
2. Empty the envelope of onion soup over the top and pour the wine around the sides of the roast. Do not add any water.
3. Cover and cook for 8-10 hrs. on low. Makes a wonderful gravy and the meat is very tender. Serve with noodles or steamed Yukon Gold potatoes.

Uncle Charlie's Pesto Sauce

• 2 C Fresh Basil
• 1/2 C Olive Oil
• 2-3 Tbsp. Pignoli Nuts (Pine Nuts)
• 2 Garlic cloves crushed
• 1 tsp. salt
• 2 Tbsp. Romano Cheese
• 1/2 C Parmesan Cheese
• 3 Tbsp. soft butter

In food processor blend; basil, oil, nuts, garlic, and salt. Mix in by hand the cheese and butter. Will keep in refrigerator for up to 2 weeks, can also be frozen.

Note: I also use this pesto for dipping bread, put on a plate and thin it out with EVOO. It's addicting, especially if you love garlic.

Mrs. Kostyra's Meatloaf (Martha Stewart's Mom)

Let me preface this by saying that I always hated meatloaf (sorry Mom) until I tried this recipe. It's really easy and is even better left over. It says 8-10 servings but I would say 6-8.

• 4 Slices of white bread torn into pieces
• 2-1/2 lbs. ground beef (you can use 3 mix too - pork, beef, veal)
• 1 medium yellow onion, cut into quarters
• 2 cloves of garlic (*I omit the garlic because it was very overpowering to me)
• 2 stalks celery, cut into pieces
• 2 carrots, peeled and cut into 2" pieces
• 1/2 C flat leaf parsley
• 1 Lrg. Egg
• 1 C Ketchup
• 3 tsp. dry mustard (I omitted since I didn't have on hand)
• 1 Tbsp. Coarse salt
• 2 tsp. black pepper
• 2 Tbsp. brown sugar

1. Heat the oven to 375 degrees. Place the bread in the bowl of a food processor and pulse into fine crumbs. Transfer to a medium bowl and add ground beef.
2. Place onion, garlic, celery, carrots and parsley in food processor and pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 C ketchup, 2 tsp. dry mustard, salt and pepper, use hands to combine thoroughly. Place in an 8-1/2 x 4-1/2 x 2-1/2 loaf pan. (if you don't have a loaf pan, you can put it in a corningwear or glass dish and mold into a loaf.
3. Combine remaining 1/2 C ketchup, remaining tsp. dry mustard, and brown sugar in a bowl, stir until smooth.
4. Brush mixture over meatloaf; place in oven with a baking dish below to catch any drippings (if using a loaf pan). Cook approx. 90 minutes or until meat reaches 160 degrees. If the top gets too dark, cover with foil and continue baking.

Pork Chop Potatoe Casserole

8 pork chops (1/2 inch thick) (I use the thin small boneless pork chops)
1 teaspoon season salt
1 tablespoon vegetable oil
1 can ( 10-3/4 ounces condensed cream of celery soup
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (26 ounces) frozen shredded hash browns potatoes
1 cup ( 4 ounces) shredded cheddar cheese, divided
1 can (2.8 ounces) french- fried onions, divided

Sprinkle pork chops with season salt. In a skillet , brown chops on both sides in oil.
In large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cups cheese and half of the french - fried onions. Spread into a 13- in. x9- in. x 2- in. baking dish.
Arrange pork chops on top.
Cover and bake at 350 for 40 minutes. Uncover; sprinkle with the remaining cheese and onions.
Bake uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.

I know most of you are probably thinking Pork Chop Casserole, I never heard of that before? I know I had never heard of it before, until I made it. And trust me, it is DELICIOUS!!! I hope you enjoy it as much as me and my family do!

Orecchiette with Spicy Sausage and Broccoli Rabe

• 2 Bunches of Broccoli Rabe, stalks trimmed and quartered crosswise
• 12 oz. dreid orecchiette pasta or other small shaped pasta ( farfalle or penne)
• 3 Tbsp. Olive Oil
• 1 lb. spicy pork sausage, casings removed
• 3 garlic cloves, minced
• Pinch of dried crushed red pepper flakes
• 1/4 C freshly grated parmesan cheese
• 1/2 tsp. freshly ground black pepper

Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling water until tender but still firm to the bite, about 8 min. Drain, reserving 1 C of the water.

In a large skillet, heat the oil over medium heat, add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 min. Add the garlic and red pepper flakes and saute about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid to moisten. Stir in the parmesan cheese, salt to taste, and pepper into the pasta mixture.

Stephanie

Thanks Nicole, for inviting me to be a part of this blog!  You are all amazing cooks... I can already tell;  it's intimidating for me, as I stick with the basics.  But, I have enjoyed many recipes thus far and am thrilled by all of the new ideas.  So- thank you to everyone!

My name is Stephanie.  I live in New York City- Brooklyn to be exact.   Seattle, WA is my home town,  although I lived in Arizona for 2 years (that's how I know Nicole and Jessica!)  We will live out here for 2 1/2 more years while my husband finishes school.  It's a great place- although I was a bigger fan in the spring, summer and fall.  Winter has lingered much too long and I have a serious case of cabin fever right about now.  

I have a husband (Blake) and two great kids- Evelyn is 3 and Dane just turned 1.  My hobbies include photography, music, crafts, and most outdoor activities.  Oh- and reading.  Although I never get a chance to do that!

Thanks again for all the fun recipes.  Keep them coming!  I'll try to do better on my end.

Herb's Hunks

Sorry ladies! Don't have any soup ideas today, but thought I'd submit my first recipe! I'm sure you'll notice a trend in the upcoming months. My recipes will typically be VERY SIMPLE! Please not that although I'm not a huge fan of cooking, I do love to eat! This recipe was made famous by my hubby's father- Herb. So easy, and everyone seems to love it.

1 package milk chocolate chips

1 package peanut butter chips

1-2 cups honey roasted peanuts

In microwave safe bowl, heat packages of chocolate and pb chips together for one minute. Stir, then heat again for one more minute.

Add honey roasted peanuts.

Drop by spoonfuls on cookie sheet lined with wax paper.

Refrigerate!

Honey Lime Marinade for Fish (Weight Watchers) w/ Confetti Corn Salad

• 1 tsp grated lime zest
• 1/4 C fresh lime juice
• 1 Tb. canola oil
• 1 garlic clove, minced
• 2 tsp. honey
• 3/4 tsp. salt
• 1/2 tsp fresh ground pepper
• 4-4oz. salmon fillets (you can subsititute any Fish, I've used Tilapia too)
• For salad:
• 2 C fresh or thawed frozen corn kernels (Trader Joe's has great frozen sweet corn)
• 1 red bell pepper, seeded and finely chopped
• 1/2 C red onion
• 1/2 C chopped parsley

Combine lime zest, lime juice, oil, garlic, honey, salt and pepper in a small bowl. Put 3 Tbsp. of the lime mixture in a large zip lock bag and add salmon. Squeeze out the air and seal the bag; turn to coat the fish. Refrigerate, turning the bag occasionally, about 30 min.

Spray a broiler rack with nonstick spray, preheat the broiler. (I've bake the salmon at 400 degrees too)

Combine the corn, bell pepper, onion, parsley, and remaining dressing in a medium bowl.

Transfer the salmon from the marinade (discard the marinade) to the boiler rack. Broil 5 inches from the heat until the salmon is just opaque in the center and lightly browned on the outside, about 4 minutes on each side.

275 Calories,10 g. fat, 3 g fiber,27 g protein

Note: I usually make this recipe without the salad and use all the marinade for the Salmon and it's awesome. I have an even better corn salad recipe from Bon Appetit that I can post.

Italian Chicken and Vegetable Soup

Love the soup challenge!!

I love soup, I love to make it and eat it.
This is one that I make often because it is 45 minutes to a great healthy meal!


2 tablespoon olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 medium zucchini - sliced
2 (14.5-ounce) cans diced tomatoes - any kind, I like to use the roasted garlic
2 (14.5-ounce) cans chicken broth- or stock if you have it
Grated Parmesan

Heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan cheese

Because I have such pasta kids, I usually make them some sort of noodle-I just use what I have, but I suppose you could get fancy.

Serves 6-8

Ranch Chili/ Beer Bread

This is the easiest meal I make. This soup does not have stock in it, but it was for dinner tonight.

Ranch Chili
2 cans Progresso Minestrone soup ( any minestrone works)
2 can Ranch Style Beans
1 can diced tomatos with green chiles
1 lb. cooked ground beef

mix together and warm. We serve with Beer Bread

Beer Bread
3 cups self rising flour
1 warm 12 oz beer
3 TBSP. sugar
1/2 stick of margarine or butter.

mix the flour, beer, and sugar together put in loaf pan and let rise for 30 min. Then cook for 35 minutes at 350. Use the half stick butter to spread on top till melted and cook for 10 more minutes or until lightly browned.

Crock Pot - 3 Cheese Lasagna

** For a meatier meal, add 1/4 pound of lean ground beef. **

1 Jar (28 oz) Spaghetti Sauce
6-7 Uncooked Lasagna Noodles
2 Cups shredded mozarella cheese
15 oz ricotta cheese
1/4 cup grated parmesan cheese

1. Spread 1/4 of sauce in bottom of slow cooker. Break 2 noodles into 1" pieces and place over sauce.

2. In medium bowl, mix 1 1/2 cups mozarella with ricotta & parmesan cheeses. Spoon half of cheese mixture onto noodles and spread to edge of cooker.

3. Spoon in 1/3 of the remaining sauce, then cover with 2 more broken noodles. Spread remaining cheese mixture on top of that, then 1/2 of the remaining sauce.

4. Break all of the remaining noodles on top and cover with remaining sauce.

5. Cover. Cook on low 3-4 hours or until noodles are tender and cheeses are melted. Top with 1/2 cup mozzarella cheese and cook a few more minutes until melted.

MAKES 6 SERVINGS

PER SERVING: 386 Calories, 24 g Protein, 39 g Carb, 16 g Fat, 8 g Sat. Fat, 49 mg Chol, 3 g Fiber, 919 mg Sodium

No soup for you!!!

So any soup Nazi's out there? I really want to learn how to make good soups. With stock and all. Anyone know how? I know this sounds strange, but this is my soup challenge. Kinda brought on by the previoius soup post by Em.

Cheap and Easy Quesadillas

Okay ladies...my first recipe! Let me preface by saying that I found these and modified them for my family because we had a low-budget week. They have now become a family favorite, and EVERYONE (even the 4 year old eats them). I, too, count every calorie...so I make the "healthy" version which costs a little more.

1 package flour tortillas (I use whole wheat or a whole graim)
1 can black beans
1 can corn
1/2 an onion chopped
3 or 4 garlic cloves chopped
shredded cheddar cheese

Mix the chopped onion and chopped garlic in a medium-heat frying pan with a little bit of olive oil. Let them become translucent in color but don't burn the garlic! Drain the black beans and corn, and add them to the pan. Let it simmer for a couple of minutes. In another pan, heat it to medium heat and add a tortilla flat in it. Spoon some of the mixture into the tortilla, add as much cheese as wanted, and fold over. Cook it for a few minutes on each side. Repeat for as many quesadillas as needed. Serve with some sour cream and salsa.

Super easy, and simple, yet delicious! :) I spice up my black bean mixture with a can of green chiles, garlic powder, and some red pepper flakes. You could add green pepper or red pepper, or whatever floats your boat...
Enjoy!

Tomato Basil Orzo Soup

Tomato - Basil Orzo Soup

1/2 cup each chopped carrot, celery and onion

1/8 teaspoon each dried basil,oregano, and thyme

2 TBLS olive oil

1 can (19 oz.) ready to serve tomato basil or hearty tomato soup
1 cup chicken broth
1/3 cup uncooked orzo pasta

In small saucepan, saute carrots, celery, onions with basil, oregano and thyme in oil for 8-10 minutes or until crisp-tender.

Add soup and broth. Bring to a boil. Stir in Orzo. reduce heat; simmer, uncovered for 10-12 minutes or until orzo and veggies are tender
yields 2 servings. Just double as needed.
I like Progresso tomato basil soup..

I usually serve with Grilled Cheese for the kiddos.

Nicole

Well I suppose since it was my request to have everyone introduce themselves, it's only fair I participate as well. It was REALLY hard for me to find a picture that I would share with everyone. Hope this one is OK. I have to admit I'm a bit chunkier now. But hope now that I am done having kiddos that I'll be able to get back down.

I've had four kids in five years, so lets just say cooking hasn't been the first priority in my life. I have a 10 month old, a three year old, and a four year old (and an angel that would have been five). They keep me really busy. Some days I wonder what my name is ;) They'll tell you I am known as MOM and mom only. If you'd like to see more of my family you can check us out at www.hammontreehouse.blogspot.com/

I have always been an OK cook. I like to follow a recipe as closely as possible the first time I make it. Then I'll put my own spin on it. I really love to bake but have no business doing it. I am so excited about this blog. I've been stuck in such a rut when it comes to meals. We've gotten really bad in our eating. I am hoping that this will inspire me to do better. Which it already has. I, like most, have those staple meals that we live by. All of which my family loves. But I need to branch out. Thanks to all that have a love of cooking. The things we've tried we love. Can't wait to try them all.

Nicole, I just want to thank you for coming up with the idea to have everyone post all these great recipes. I have made a few of them and plan on eventually making them all! I love sharing recipes, it is a lot of fun! It is so nice to have different recipes and to be able to make new things for my family, instead of the same stuff all the time. Thanks again, It was such a great idea!

Best - Ever Fried Chicken

1-1/2 to 2 cups all-purpose flour
2teaspoons dried thyme
2teaspoons paprika
1-1/2 teaspoons salt
1 egg lightly beaten
1/3 cup milk
2tablespoons lemon juice
1 broiler/fryer chicken( 3 to 4 pounds), cut up (I use boneless /skinless chicken breasts)
oil for deep fat frying (I use pure vegetable oil)

In a large resealable plastic bag, combine the first four ingredients.
In a shallow bowl, combine the egg, milk and lemon juice. Place chicken pieces, one at a time, in the flour mixture; seal and shake to coat. Dip in the egg mixture and coat again with flour mixture.
In an electric skillet or deep fat fryer, (I use a regular frying pan) heat oil to 375 (or medium high if using a frying pan) Fry chicken, a few pieces at a time, for 6-10 minutes on each side or until chicken juices run clear. Drain on paper towels.

Hey all! Nicole invited me to be a part of this blog and I have been lurking here and looking at recipes for awhile...just haven't posted anything. My name is Jessica and I have been married for 5 years and we have two kids, Caleb (4) and Abigail (19 months). I use to hate to cook, but I have learned to "like" it...not "love" it. I do it because it is necessary. I always have such a great "plan" to cook the most awesome recipe I found, and it all goes haywire at 5pm when the four year old starts throwing a temper tantrum and the one year old is clingy...so then I do one of my classic favorites...grilled chicken and salad. Now, this is my favorite, not my husband's favorite, or my kid's favorite...but it is easy and simple enough.

Hopefully, I will come across a recipe worthy of posting on here! :) Thanks for all the great ideas ladies!

Stuffed Crust Pizza

Stuffed Crust Pizza

Olive oil
1 Tbls cornmeal
2 pkg 10 oz refrigerated pizza crust
1 pkg 12 oz mozzarella string cheese sticks (12 sticks), divided
1 garlic clove, pressed
1 can (8 oz) pizza sauce
1 1/2 ounces pepperoni slices
1 oz fresh parm cheese grated (1/4 cup)

Preheat oven to 425. Spray bottom of Jelly roll pan with olive oil sprinkle with cornmeal. Unroll 1 pkg pizza dough across one end of pan. repeat with remaining dough filling pan. Press dough together in center with fingers to seal.

Place 10 of the string cheese sticks, end to end, around edge of pan on top of dough. Roll edge of dough over cheese making sure to keep covered cheese next to side of pan. firmly pinch dough rolled over to dough under cheese to tightly seal.

spread garlic over dough. spread pizza sauce over dough and slightly up sides. Top with pepperoni. shred remaining two cheese sticks over top and spread parmesan over top. bake 18-20 minutes or until crust is golden brown.

I usually just buy shredded mozzarella to save time for the top. I also load my pizza up with veggies in hopes that my kids will get some. It is a fun recipe to let kids help with by adding ingredients to the pizza. It is a favorite around my nieces and nephews.