Sunday, June 11, 2017

Cheesy Mexican Pasta via The Weeknight Dinner Cookbook


http://barefeetinthekitchen.com/category/the-weeknight-dinner-cookbook/

I picked up a new cookbook at the library this weekend. When looking through cookbooks I sometimes find one or two recipes that I really want to try. I flipped through this one and almost every recipe was something I wanted to try! Easy and doable looking the title promotes Simple Family Friendly Recipes.

So I have made 2 of the recipes having the ingredients on hand. Everyone loved them. This one is a pasta dish that was easy and quick to whip up. This cookbook may be a birthday present to myself this year!

Cheesy Mexican Pasta

Ingredients (with my changes):
12 oz bite size pasta-cooked
1 lb ground beef- cooked then seasoned with spices
1TB chili powder
1 1/2 tea ground cumin
3/4 tea salt
3/4 tea pepper
1/2 tea paprika
1/4 tea oregano
1/4 tea garlic powder
1/4 tea onion powder
1/2 tea cornstarch

2 cups chopped zucchini
1/2 cup chopped celery
1/2 cup chopped onion
2 (14.5 oz) can diced tomatoes-not drained
1-2 cups fresh or frozen thawed, squeezed spinach

1 cup shredded cheese mix (colby jack)

Top with:
sour cream
green onions
cilantro

Directions:
While noodles cook. Brown meat. When almost done add all spices including corn starch. Add veggies (not spinach) and tomatoes and cook 6 minute with lid on. Stir and add frozen spinach,  replace lid to cook 6 more minutes until veggies are done to your liking. Add drained cooked noodles to pot. Sprinkle cheese on top and replace lid to melt cheese. Serve with toppings.

Monday, May 22, 2017

Bon Appetit Spaghetti and Meatballs


I do believe I have found my favorite meatball recipe. These are amazing...just absolutely fabulous. My coworker says, "I love me a meatball." Well, you would love this one. I make a big batch and freeze the meatball to use in little portions later. I also like to make the meatballs bite size and not super large..adjust cooking time for size of meatball.

Spaghetti with Sicilian Meatballs
The Bon Appetit Cookbook

Meatballs:
2/3 cup fresh breadcumbs made with crustless french bread
3 Tb whole milk
1/3 cup freshly grated parmesan cheese
1/4 cup minced onion
3 TB fresh basil
1 large egg
2 clove garlic (recipe calls for 1)
1/2 tea salt
1/4 tea pepper
1 lb sweet Italian sausage ( I like to use half sausage and half ground beef)
2 TB pine nuts
2 TB dried currants (really are great!)

Sauce:
Olive oil
1 1/2 cup chopped onion
2 cloves garlic
2 28 oz can diced tomatoes
2 TB chopped fresh basil

Saute onion for sauce in olive oil until golden. Add all other ingredients and simmer 1 hour. Add additional fresh basil, salt, and pepper to taste.
While simmering make meatballs. Soak bread crumbs in milk for 5 minutes. Mix all other ingredients and roll into balls. Bake until light brown, about 30 minutes in a 350 oven. Add to sauce when ready to serve.

Serve over pasta.