Spaghetti Salad

It is a BEAUTIFUL day here in the Midwest!  Bad storms last night led to perfect weather today, I hope you are all having your own "perfect" weather.  It sure does lift your spirits, doesn't it?

I am so ready for some picnics, BBQ's and the like.  This is a salad I actually adapted from one I got from my friend Lisa.  She gave me a list of ingredients that is traditional in her part of the country, and I redid it in a way that my husband and I would enjoy it.  Oh boy, is this a good one.  No worries about mayo-based salads getting to warm, etc.  Besides, do we need more mayo-based salads?  No.  Not for me anyway! I will also link the YouTube video that goes with this at the bottom.  Make sure to SUBSCRIBE there if you aren't already!  Also, click the notification bell and select ALL to be notified each time I upload a video!

Ready, spaghetti?!? 

• 1 lb. spaghetti (broken in half if you choose and cooked)
• 4 Roma tomatoes
• 1-2 cucumbers (mostly peeled)
• 2 tsp homemade pizza seasoning (or Italian Seasoning) there will be a difference
• 1 tsp dried basil (4 or 5 leaves of fresh)
• 1/2 tsp dried parsley
• salt and pepper to taste
• 1 cup creamy Italian dressing (I prefer Aldi version of Olive Garden Original)

Cook your pasta and run cold water over it.  Make sure you salt your water as well.  Drain well and then add in cut up tomato and cucumber.  If you do not use my homemade pizza seasoning, you CAN use Italian seasoning but there will be a difference in flavor.  Not bad, just different.  My pizza seasoning had extra flavors not in a regular Italian seasoning.  Add in basil, I use my home dried basil, as my basil plant outside isn't worthy yet! 😁 Add in salt and pepper to taste and 1 cup of dressing.  NOTE: you will likely need a bit more dressing when it is time to serve as it sits, the spaghetti will soak up the dressing and you don't want it dry, as much as you don't want it swimming in dressing.  Refrigerate for at least 2-4 hours before serving.  

PS. If you want to serve this withsome small balls of fresh mozzarella, I won't tell if you won't tell.

Hasselback Caprese Chicken

Welcome back!  Time is flying, fall is falling and the garden produce is beginning to get to tired and worn out and cold to make anything more!  Bummer!  I picked the last of my basil, the last of my tomatoes, and decided to close the season with a bang!  This is a dish I have seen around here and there, but I wanted to make it my own way.  I wanted to add some seasonings, and better yet, I wanted to lay them on a bed of creamy, silky, alfredo-like sauce!

This came together in about 15-20 minutes, and another 45 in the oven.  I served it with a side of spaghetti that was lightly buttered, added some parsley, and a drizzle of this awesome sauce!

I gave you kind of an approximation of ingredients.  I wrote it for 4 servings, but for the tomato and basil and cheese it will depend on how thick you cut your slices, AND how many slits you put in the chicken.  See what I am sayin'?

Let's get started!

Cream Sauce:
2 T butter
2 T flour
1 1/2 cups milk
1/2 cup chicken stock (up to 3/4 depending on how thick or thin you want your sauce)
1 cup grated Parmesan cheese
salt and pepper to taste

Melt your butter in a medium saucepan.  Add in your flour and whisk to combine for 1-2 minutes.  Add in milk and chicken stock.  Whisk until slightly thickened and then add in cheese.  Again, whisk until cheese is melted and taste for seasoning. Add salt and pepper to taste.  Now, pour this mixture into a 9x13 baking dish.  Also, preheat your oven to 350 degrees F!

Now for the chicken prep you will need:

4 boneless skinless chicken breasts
2=3 large tomatoes
2-8oz balls of mozzarella cheese
20 leaves of fresh basil
1 tsp Italian seasoning
1 tsp garlic salt
salt and pepper to taste

Slice your cheese and tomatoes into half moons.  Now take your chicken and slice across it.  Don't go all the way through, just about 3/4 of the way.  Do that to tall of the chicken breasts.  Using your Italian seasoning, and garlic salt, season them up all over.

 You can stuff these however you like.  Where you cut, you will stuff with tomato or mozz cheese. I used a basil leaf in each one, alternating mozz and tomato slices.  When you finish one, carefully place it in the 9x13 pan of cream sauce.  Do this until all chicken is done.

Lightly salt and pepper when all done and place into the oven.  You will need to start checking for doneness at about 35 minutes.  I used large breasts (teehee) and mine took upwards of 45-50 minutes.  Use your thermometers!

Enjoy this with a side of pasta, a salad, some nice crusty bread, the possibilities are endless and delicious!

Spaghetti and Meatball STUFFED Calzones

I feel a carb coma coming on just reading the title.  How about you?  Do you know who had this idea?  I will give you one guess..........wait for it.............wait for it.............GEORGE!  Admittedly though, when he suggested I try this, my mouth salivated like a rabid dog all the way to the grocery store.

I am a bit addicted to spaghetti and meatballs.......  Since my childhood when my made it every single birthday because I would request it, I have loved it.  We would sometimes make spaghetti and meatball sandwiches with the garlic bread the next day.  This reminded me of that!

I used prepackaged items simply because this was a last minute request, and so yea.....I cheated.  Majorly cheated.  I will link my meatballs, marinara and pizza dough recipes below if you want to do all homemade. 

12 oz spaghetti, cooked
24 oz marinara sauce
3 cups shredded mozzarella cheese
frozen meatballs that you have thawed (about 5 per calzone)
2 cans of store bought pizza dough
olive oil
oregano

Boil your pasta, drain and let cool.  In a large bowl combine the pasta, with the marinara sauce.  Mix until combined and set aside. 

Here is where you decide if you are making 4 LARGE calzones or 8 smaller.  The choice is  yours, the only thing it affects is how many meatballs you use or how you portion out the spaghetti mixture.  Either do it in 8 or 4.

Unroll and cut your dough to the size you have decided on.  Place your spaghetti on first, in equal portions.  Next, add on your cheese.  Let it RAAAIIINNNN cheese friends! (as you can see we made 4 huge ones)

Then go the meatballs!  I cut them in half!

Now, fold it over and press the edges down to seal.  You can use a fork to press down the edges to seal better!

Place onto a baking sheet you have sprayed with cooking spray.  Drizzle the top with olive oil and brush on evenly.  You can sprinkle on some oregano if you like!

Bake according to the pizza dough package directions.  Right after you take them out, sprinkle the top with a little Parmesan if you like!  Let sit about 5 minutes before serving!

ENJOY!

RECIPES for homemade ingredients!
Pizza Dough
Meatballs and Sauce

Chicken Spaghetti

This recipe has a bit of a story behind it, one that I must share, because it is such a good memory for me!

I was teaching pre-k, in Millville, NJ, about 11-12 years ago.  After Christmas break, I am told I have a new student coming.  Her mom and her dad bring her to visit.  The first word out of her mouth, I can never remember because this little, black haired, picture perfect, little girl, spews out the THICKEST southern drawl I have ever heard out of a little body.  I was instantly in love!   She came to school the next day, and everything out her mouth was "yes ma'am, no ma'am" etc.  My other students thought it was awesome so they quickly became the most manner group of children around!  She also came bearing a note from her mom asking if we could not let her nap because she wasn't sleeping at night.  So we did just that and I responded to her note.  The next day, I asked if she gave her mom the note and she said yes.  I said, "Hayle what did your mom say?".  She said, "She said y'all are sweet and you and her should have lunch sometime". HAHA!  I wrote her another note, (sounds like jr high, right?) and we exchanged numbers and less than a week later we were inseparable friends.  The beginning of my dear friendship with Lauren.  I always called her the "Texas cheerleader mom".  Her kids became my nieces and her son is my godson.  And she will always be "Aunt Lauren" to my son!

How does this relate to chicken spaghetti?  This is her signature, famous, everyone asks for her to make it all the time, dish.   Lauren got the recipe from her mom (Mama Darla, RIP) who also reluctantly admitted Lauren could cook it far better!  Once I had it, I was HOOKED.  Once I made for my son, HE was hooked.  My husband never fully rode the chicken spaghetti train, but that is OK, just left more for us.  Sadly, Mama Darla has passed away, I live 1500 miles from Lauren, Hayle, Jade, and Ty, but they are  never far from my mind, and always in my heart.  I love you all and thank you for sharing your family favorite so it could also become a family favorite of the Simmermans!

12 ounces spaghetti (don't be tempted to through a whole 16 oz box in, 12 oz only!)
2-3 lg chicken breasts, cooked and diced or shredded
1 can cream of mushroom soup
1 can cream of chicken soup
2 tbsp. butter
1 tbsp. garlic, minced
1 cup (chicken boiling water or spaghetti water)
1 can ro-tel (diced tomatoes with green chili's)
2 cups shredded cheddar cheese

NOTE: You can choose to roast or boil your chicken.  Make sure to salt, and pepper well either way.  If you boil it, please keep aside 1 cup of the liquid you boiled them in.  Otherwise just keep 1 cup of cooking water from your pasta.

Boil your pasta, and cook it for the lowest amount of suggested time.  When you are done, make sure to keep a cup of starchy liquid out if you need to, and drain pasta.  Leave the pasta to drain and in the same pot, place on medium heat, add in butter, both soups, garlic, ro-tel, and 1 cup of water.  Whisk until combined and then add in chicken.  Cook for 2 minutes and add in cooked spaghetti.  Toss to combine.  Place into a 9x13 pan, sprayed with non stick spray, and spread out evenly.  Top with cheddar cheese.  Bake at 350 for 20-30 minutes.

This has a cult following in my family.  I called my son last night when I made it, I told him I wasn't trying to be rude, but I had just had a plate of chicken spaghetti.  His response, "I don't care, I will make my OWN".  He tried to be strong but I sensed his impending tears and changed the subject fast.  OK so he wasn't going to cry but, in my head, he misses my cooking so much he almost did. 


PS.  Do NOT forget a big fat piece of TEXAS TOAST to eat with this in honor of one of my besties, her mom and children!

Your "chicken spaghetti memories are best" Chefwannabe

Spaghetti And Meatball Soup featuring Dei Fratelli

Hello friends!!  I am thrilled to share this recipe with you for 2 reasons.  I have had a years long love with Dei Fratelli Products AND it is my entry into their "Ripened Recipe" Contest! 

It isn't often that I get asked to share products with you, that I already love.  I mean seriously, I have been using them for years.  This makes it all more exciting for me.  When I started venturing through their website, I found out many things I didn't know.  Their tomato sauces, juices, and soups,  are all natural, and gluten free.  They also offer low sodium and no salt products.  Dei Fratelli has a new line of products called, "Dei Fratelli Truly".  These tomato products are packaged in a light puree, and they are preserved within 10 hours of being harvested.  They are packaged in a BPA-Free carton.  How awesome IS that?!

I could go on and on, I just can't say enough good things about the quality and flavor.  The truth is, you have to try it for yourself, and let me, AND Dei Fratelli know how you love them!

This Spaghetti and Meatball Soup, is something I have wanted to make for years.  No, I mean, literally, years.  Why is it, sometimes, the easiest of tasks we put off the longest?  Well when my products arrived from Dei Fratelli and I heard of this contest, I HAD to make it.  It was like a sign from above!  It turned out amazing, and let me just tell you how good a stringy, melty, grilled cheese would taste dunked into this tomato-ee goodness!

Thanks for taking time to let me tell you about one of my favorite products AND share my new recipe with you!  This will be a home run at your house, I promise!

Mini Meatballs:
1lb ground beef (I use very lean)
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 tsp. dried Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1 tsp. grated onion
1 tsp. garlic powder

In a medium bowl, combine all ingredients.  Using a small scoop or just eyeballing it, make small meatballs.  I got about 44 meatballs from my mixture.  When you get them all rolled, place on a plate and set aside. 

In a large pot, add in 3 tbsp. olive oil and heat on medium heat.  Add in meatballs a few at a time to brown them up.  You don't need to cook them all the way through, though they are so small they may do that anyway.  When they are browned up on all sides, remove to a paper towel lined plate.  Do this until all meatballs are done.  Using the SAME pot, (get all the good flavor up off the bottom from the meatballs!) combine the following ingredients for the sauce:

Dei Fratelli Marinara -24 oz
Dei Fratelli Gluten Free Tomato Soup - 10.75 oz
Dei Fratelli Petite Diced Tomatoes - 14.5 oz
4 cups water
1 tbsp. dried oregano
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. sugar
8 oz. dried spaghetti (broken in half)

Combine all ingredients and bring to a simmer.  Add in meatballs and let simmer for 10 minutes.  Stir gently, occasionally.  (At this point, you can decide if you love the thickness of the soup and if you want it thinner, just add bit more water until it is your desired consistency.)  After 15 minutes, add in 8 ounces of spaghetti that has been broken in half.   Cook per the suggested cooking time on the pasta package.  Serve with some crusty garlic bread or don't forget that melty, gooey,  grilled cheese sandwich for dunking!

This soup will freeze beautifully.  You can thaw it out in the fridge overnight, OR just pop it in a pot  and warm it up, on low.  You can add more water if you choose, depending on the thickness you prefer. 

Enjoy this recipe!  I LOVED Dei Fratelli products, long before this!  I enjoy knowing I am using quality products, mace from locally grown tomatoes, in the food I make for my family.  Give them a try and make sure to get your recipe entered in their "Ripened Recipe Contest"!

 

 

Your "keep your fingers crossed for me to win" Chefwannabe

 

 

 I am in no way compensated for a favorable review on any product.  I review each product honestly, and informitavely for you, to the best of my ability.  I strive to give my readers all of the information I can, so that you can make an informed decision on the products you choose to buy and use in your recipes. 

Spaghetti Corn

DISCLAIMER: Yes, this uses Velveeta a "cheese product".  A LOT of it.  No this does not qualify as a healthy recipe.   You can try this with regular cheddar cheese, but I can't guarantee the outcome of your dish.

Spaghetti corn.  OHHHHH, spaghetti corn.  I love this side dish.  In fact, I think part of why I love it so much is that it holds fond memories of my friend Leann, and her family who I thought and still think the world of.  Great people, kind people, generous people.....what a blessing to anyone who entered their home!

The first time I had this at the Rasmussen house, I had come over because I was mad at my mom!!  I am sure it was a very good reason....THEN!   It was dinner time, and they had just finished up.  Leann, your mom was sure I hadn't eaten anything so she made me a plate and insisted I eat.  I looked at this orange mountain of I wasn't sure what and thought, "OMG, how do I nicely irp right here"?  I thanked Linda (Leann's mom) and thought, "just swallow and drink, swallow and drink, do NOT breath from your nose, just throw it down the hatch".  I would have never done anything to be unappreciative of Linda, she is so kind, and I just adored her.  I just put my big girl panties on and did it. 

Well....

While I was taking my first bite of the "unknown", Leann's dad cracked some ridiculous joke.  NOT uncommon.  I started to laugh and accidentally CHEWED the "unknown".  I didn't mind it so much, so I took another bite.  I purposely tried to taste it and wouldn't you know, I LOVED it!  I loved it so much I had to ask her to heat up more.  No shame in my game folks, if it is good, EAT it!  Anyway, thus came my love of this delish dish.  This situation has happened to me on several occasions as a young person.  Through this "forced to be respectful" method, I love brussel sprouts, tomatoes AND asparagus!  Three of my favorite foods to this day!

Years have passed, I was out of touch for a long time with Leann, and got back in touch over Facebook.  Sadly, Leann's dad has passed away, but her mom is still a spaghetti corn makin' mama!  I for some reason was thinking about it awhile back and emailed Leann for the recipe.  She said they still make it on holidays, and she still loves it!  That was just confirmation I HAD to make it and share it with you!!

The original recipe calls for canned corn.  All l had was 10 ounce bag of frozen corn.  I let it thaw and used it, it worked perfectly. 

1 can creamed corn
1 10oz bag of frozen corn that has been allowed to thaw
1/2 of a large brick of Velveeta.  (yes you read it right, cube it up)
1 cup broken spaghetti
1/2 stick of butter

Preheat your oven to 350.  In a small casserole dish, combine all ingredients. 

Bake for 1 hour.  Make sure to stir all ingredients a couple of times during baking to ensure the pasta gets fully cooked and all ingredients are combined. 

Remove and enjoy.  This is very rich, very delicious and a perfect side dish for any meal!  It is easy, and cheesy, who could ask for more?!

I don't think we try new things enough.  Give foods you think you don't like, a chance!  Your taste buds are always changing, and being close minded never looks good on anyone, ever!

Your "try something you think you don't like at least once this week" Chefwannabe

T-fal Review and....GIVEAWAY! (CLOSED)

OH YOU GUYS...............!! 

I know I have been throwing "T-fal" around like crazy lately, but it is with good reason.

I was sent a beautiful 12 piece set with "Thermo-Spot".  What that means is, in middle of the sauté pans, is a red dot with writing and circles.  When your pan is at the optimum temperature and ready for your ingredients it turns completely solid red.  I love this for sautéing, nobody wants their veggies sitting in oil so long they won't brown up or sauté nicely.  Another thing I love about the sauté` pans are of course they are nonstick and the handles don't get hot.  All of the pots in the set are oven safe to 450 degrees F.  I tested it and they did beautifully.  Just REMEMBER, the handles are HOT when you get them out of the oven.  I know, it might be obvious to you, but if you are in a hurry and you just are thinking, "oh, they don't get hot" and BAM, you need a skin graft.  Know what I mean? 

My Spaghetti Frittata, fresh from the oven in my T-fal 10.5 inch Sauté Pan!

There is another HUGE perk to these pots and pans, and that is, they are marked with measurements on the inside!  WOOHOO!  Seriously, no more measuring or guessing.  It is right on the pot, and easy to fill your pots to the desired measurement.  I also appreciate the glass lids.  I have the attention span of  worm and I love watching my food cook. 

I also tested this in the dishwasher.  I am leary of ever putting my cookware (and knives) in the dishwasher.  I sucked it up and went for it, for the sake of testing every claim these pots have.  It turned out just fine.  I have to say, I won't do it on a regular basis, I just can't, I CAN'T but, in a hurried moment I will know they are going to be just fine.  When you hand wash the nonstick pans, the food just slides out.  It makes me all tingly.  Even the nonstick clean easily. 

I am completely satisfied, and even impressed with these pots.  With the 12 piece set you get:

-5.5 Qt Covered Dutch Oven
-3.2 Qt Covered Sauce Pan
-2.2 Qt Covered Sauce Pan
-1.1 Qt Covered Sauce Pan
-8 in. Saute Pan
-10.5 in. Saute Pan
2 Stainless Tools (large spoon and spatula)

This set retails for an average of about 100.00 depending on where you buy it.  I not only think it is a quality product for the price, I think if you don't get your hands on it, you are nuts!  Oh and by the way, mine have black handles, some have red.  I am not sure what you will get if you win the giveaway. 

Now for the part you have been waiting for!!!

I get to give away one set to one of you!  ACCKK!!  You are REQUIRED to have signed up for a free profile at Cookingplanit.  Your membership will be verified.  So don't forget or  you can't win! 

Entry-Form

You can STILL enter the remaining giveaways!  Hurry!!!  Check them out here!

The Cooking Planit and T-fal 2013 Giveaway
Start	End	Flight 1	Flight 2
8/19/13	8/25/13	Baby Boomster	Mrs. Schwartz's Kitchen
8/20/13	8/26/13	CopyKat Recipes	Daily Dish Recipes
8/21/13	8/27/13	Lisa Cooking	LarksCountryHeart
8/22/13	8/28/13	ME Redone	Hot Eats and Cool Reads
8/23/13	8/29/13	Mother Would Know	The Two Bite Club
8/24/13	8/30/13	Sophistishe	Citron Limette
8/25/13	8/31/13	Kitchen Concoctions	Cupcakes and Kale Chips
8/26/13	9/1/13	I Can Cook That	Leave a Happy Plate
8/27/13	9/2/13	Peaches & Cake	i love my disorganized life
8/28/13	9/3/13	Diddles & Dumplings	Yates Yummies
8/29/13	9/4/13	Basil Momma	Cooking With Libby
8/30/13	9/5/13	Persnickety Plates	Creole Contessa
8/31/13	9/6/13	Ancestral Chef	Bite Sized Blog
9/1/13	9/7/13	The Staten Island Family	Mamal Diane
9/2/13	9/8/13	Food Fash	Recipes For My Boys
9/3/13	9/9/13	The Wicked Noodle	Hungry Little Girl
9/4/13	9/10/13	Unorganized Mommy of 3	The Tasty Fork
9/5/13	9/11/13	Yi Reservation	Dixie Chik Cooks
9/6/13	9/12/13	Chicago Foodie Sisters	The Fountain Avenue Kitchen
9/7/13	9/13/13	Cooking from a SAHM	FoodThoughtsOfaChefWannabe
9/8/13	9/14/13	Bobbi's Kozy Kitchen	Rants from My Crazy Kitchen
9/9/13	9/15/13	What Jew Wanna Eat	Sumptuous Spoonfuls
9/10/13	9/16/13	The Mama Report	Busy Mom of Two
9/11/13	9/17/13	Culicurious	Huppie Mama
9/12/13	9/18/13	Three Diets. One Dinner.	Spice's Bites

"Faux" Mein

Great name, isn't it?  Thanks honey!  My husband came up with this, during our discussion on what to name it.  I love it!  And it is exactly what it is!  I labeled the photo as CHICKEN but, that is because I used chicken, you will see you can choose any protein you wish!

I LOVE lo mein.  I was out of the usual pasta I use for lo mein.  I use soba noodles or pancit canton noodles.  I realize not everyone has access to specialty pastas and since we didn't feel like running to the Asian Market, I used spaghetti.  I also am trying to reduce my sodium.  When I spent a couple of days really paying attention to the amount of sodium in my food I almost died.  I wanted to cut down on the amount of sodium, I mean using soy sauce, you can't cut it all out, but all of my products are low sodium.

You all know I am a carb fein, it is impossible for me to say no to pasta.  You can keep trying to convince me all you want about wheat pasta, but I tried it.  I don't buy your "you get used to the flavor".  Nope, I have made enough changes in our diets, to NOT have to choke down whole wheat pasta.  I made like 12 typos in that last sentence just trying to get my fingers to TYPE "whole wheat pasta".  The point is, that is not going to change for me.  This isn't of course all of your usual lo mein suspects but it is what I had on hand and what I love is that you can add any veggies you like or need to use up.  Same with the protein, use pork or beef or no meat!  This is just a method you can use, when you need a quick, VERY budget friendly meal.  I also added some heat to mine, but as always, that is easily omitted. 

Here we go for this easy, budget friendly, tummy satisfying, faux mein!

12 ounces spaghetti
2-3 chicken breasts, thighs, pork, beef, or tofu.
2 tbsp low sodium soy sauce
2 cloves garlic minced/crushed
1/2 tsp ginger
1/2 cup grated carrots
OPTIONAL-
2 cups veggies of your choice.  Divided or all the same, no matter. 
1 tsp red pepper flakes or minced dried red chili's
1 cup low sodium chicken stock
Additional 2 tbsp low sodium soy sauce
2 tbsp Unagi Sauce (if you can't find this, just use dark soy sauce, or extra reg soy)

Cut your meat into think slices and then strips.  You want them to cook quickly while you stir fry them.  When you have them cut, place them in a bowl, add 2 tbsp soy sauce, ginger, red pepper flakes and garlic.  Mix together and let sit at least 15 minutes.  In the meantime boil your spaghetti.  Drain it and then rinse immediately with cold water for this recipe.  Let is sit in the colander and just drain and dry while you prepare the rest of your ingredients.  In that same pot you boiled your pasta in or a large wok, add in 2 tbsp peanut or vegetable oil .
In a large wok or same pot you boiled your pasta in, add in 2 tbsp peanut oil.  Add in your meat and stir fry until it is cooked completely through.  Add in veggies of your choice and cook another 2 minutes.  Now add in your chicken stock.  Let simmer a couple of minutes to slightly reduce.  Add your pasta and toss, also add in 2 more tbsp soy sauce and unagi sauce.  When all the pasta is covered in the "sauce" it is ready to serve! 

I LOVED this, I would loved it more with green onions and bok choy but, next time.  There is no heavy "sauce", it just is really good and light.  I enjoy writing you recipes that you can change up to meet your families tastes and dietary needs.  My husband was dying for mushrooms in it.  My goal is to add more lean protein and veggies than pasta.  I am not there yet, because I was low on veg, but that is my ultimate goal with this recipe.  I say to add 2 cups of veggies as an option but the reality is, add all the veggies you want! 

Easy, quick and really stretches the buck.  Try my FAUX MEIN soon!

Your "how can you go wrong with Faux Mein" chefwannabe

Pork Scallopini w/Garlic and Parmesan Pasta

Family favorite time!  This actually is a recipe I thought I blogged LONG ago.  I realized I never had and it was what we had for Sunday supper last night!  I love sharing our family favorites with you guys.  It makes me feel like I am spreading the love for my family to you and yours!  Sunday supper is a big deal in our family as most of you already know.  I believe strongly in starting the week out with a big family meal, it grounds us, reminds of what is really important in our lives and gives us a chance to talk about the week.  We reminisce, laugh, visit, eat great food and spend time with the people we love.  Friends OR family alike.   I encourage everyone to eat around the table with their children and families.  I don't care WHAT you eat, just do it with your kids!   I don't care if kids live with one parent or 2, grandparents, aunts and uncles, or foster parents,  I believe it teaches them to care about others, cope, problem solve and know they have someone they can trust to talk about anything to.  I get busy parents, long hours at work and just wanting some down time.  But guess what.....it is a labor of love!

Anyway, off  of my soapbox.  Scallopini can be made with chicken, pork or veal most commonly.  I like it best with pork.  Scallopini just means it is thin, pounded very thin with a meat mallet.  I used a pork tenderloin for this.  I almost always do.  You know those big huge ones that go on sale somewhere pretty often?  I cut them into 3 or 4 pieces and Ziploc those babies into the freezer.  Anyway I cut about 1 inch slices and then pounded them out.  I used about a 3 lb piece.  It made about 8 pieces.  It also has a gorgeous wine sauce that gets spooned over the top!

Here is what you will need for the Pork Scallopini 
Pork loin or boneless chops,  pound thin. 
1 cup flour
1 tbsp garlic powder
1 tsp dried basil
1 tsp salt
pinch of pepper

Mix these dry ingredients up to use as your dredge.  Preheat oven to 300 degrees.  Heat a skillet up with 1 tbsp of olive oil and 1 tbsp of butter.  Dip each piece of pork into the flour mixture, one side and then the other, pressing down to get as much stuck to the pork as possible.  Fry 2-3 minutes on each side.  Put on a baking sheet in the oven to keep warm.  Do this until all pork is fried!  DO NOT burn any of it because you will use the drippings and "stuff" left in the pan for your pan sauce!

Sauce:
2 cups white wine
1/2 cup chicken stock
1 tbsp fresh parsley (dried is fine if you don't have fresh or leave it out if you don't care for it)
1 tbsp butter

While pan is still hot from frying your pork, deglaze with white wine.  Using a wooden paddle spoon or something with a flat edge, scrape up the bits off the bottom while it is bubbling.  Add in chicken stock and let simmer uncovered until reduced by half and shut off the heat  Add in butter and parsley before serving.  There won't be alot, this isn't a gravy, it is just meant to get a spoonful drizzled over the meat.  If you feel you want more, it is easy to just increase your ingredients!

Parmesan Pasta:
1 lb any long pasta.  Spaghetti, fettuchini, linguine, angel hair, whatever you choose!
4 tbsp butter
1 tbsp olive oil
1 tbsp fresh minced garlic
1 cup grated Parmesan cheese

Cook pasta according to package directions.  While it is draining, in the empty pot, add butter and olive oil, and garlic.  Put it back on your warm burner and turn on low.  Stir until butter is melted and the "bite" has cooked out of the garlic.  Add your pasta back in and toss it with the the mixture.  Add in cheese and toss again.  Serve with your scallopini!

I hope you enjoy this as much as we do!!

Your "miss having my kids and granddaughter for Sunday supper" chefwannabe

Cheesy Alien Spaghetti and Hot Dogs for Kids!

Is it wrong to admit I loved this?  Heaven knows I am no kid but seriously, it was completely fun.

Now, I realize this may look as unappetizing as a pile of mud to some people.  Guess what?  I don't care!  Your kids will LOVE it!  Your grand kids, nieces, nephews, friends kids, whoever!  You can omit the cheese sauce and use a tomato sauce, or just eat them plain maybe with ketchup, ohhhhhhh bloody aliens!  I have Halloween on the brain.  I love Halloween and we used to eat meatballs and brains for dinner when Cody was little! 

I think this is a great meal to get your kids in the kitchen with you.  There is no reason they can't help you poke the hot dogs with spaghetti noodles, they will love eating something they helped make.  That is my experience anyway. 

When I finished this dish I asked my husband to try it.  He looked at me.....rolled his eyes and said, "OK but MINE are killer octopus monsters, NOT aliens".  He rocks.  He sat at the table, looked at it, and dove in.  He ate a bite and then another and then asked if I could make this again.  HAHA!  Grown up little boys like it too!

You can make this as easily for a lot as for a few.  Here are the amounts I used....

1 pkg of hot dogs (any you like, I only eat all beef)
1 pkg spaghetti
1 can of cheddar cheese soup
1/2 cup shredded cheddar cheese
1/4 cup milk
1/8 tsp yellow mustard

Cut your hot dogs into whatever size chunks you want.  I cut each into 4 I think.  Or I tried.  I used 4 pieces of spaghetti for each chunk.  Poke the hard spaghetti noodles all the way through the piece of hot dog.  Do this for all pieces.  They will look like this....

 

In a large pot of boiling water, place the hot dogs into the water and cook per the spaghetti pkg directions. I would add an extra minute as the pasta in the middle of the hot dog needs that extra minute or so. 

While the aliens are cooking, in a bowl, combine the cheese soup, cheese, milk, mustard and salt and pepper to taste. 

After draining the aliens, put them back in the hot pot, add in the cheese sauce and toss with tongs!

Your kids will thank you.  I don't see any reason you can't use Italian sausage, bratwurst, kielbasa, polish sausage, whatever you choose! 

You may say, "ewwwww" but your kids will say "coooooooollll"!!!

Your "aliens for dinner"chefwannabe

George says, "My meatballs are better than hers". Really?

This is George, but my wife is typing this for me.  (I think it is just to monitor what I am saying)

My wife and I have always had this little meatball competition.  She'll never admit to it, but, everyone says mine are better.  She just told me that was a complete lie.  I said it isn't.  The truth is, I was making meatballs while she was still in grade school and I learned from my best friends mom, who was a child of Italian immigrants.  She taught me all of her secrets, and my wife can't accept that my meatballs are far superior to her own.  Consistency, flavor, texture, and over all "mmmmm-mmmmm" value is off the charts.



Think he can juggle them?  Mr, Flour and Water make them stay together like glue...ppfftt

For our wedding, I cooked 300 meatballs.  We had about 30 guests, and all 300 were gone in less than 30 minutes.  A feat which my wife has never accomplished.  (ok, this is Chris, this is getting completely ridonkulous, just had to get that in).  Ok, George says, back to him.  Normally I make them slightly smaller than golf ball size, so if we have leftovers they make the perfect meatball sub.  But for a little change I made almost tennis ball size meatballs.

So here are a few of my secrets to amazing meatballs.  The most important secret in the mix is to add a cup of flour.  You will never see anyone add that.  But what it does when you are shaping the meatballs, you wet your hands with water, and roll them in your hand.  The water and the flour works as a glue to seal the meatballs.  The secondary reason for the flour, when you brown them in the pan, it browns them evenly in color.  Another secret is to brown the meatballs in the pan.  DO NOT cook them in the pan, and do not feel tempted to cook them all the way through in the pan or bake them.  The biggest secret of all is the flavor that they will release once you simmer them, in the sauce.  All of the natural flavors from the meat are released into the sauce, even jars of sauce. I also use the Kitchen Aid mixer I so graciously got my wife, to mix the meat mixture.  (see what a great husband I am) I throw everything right in the mixing bowl.  I used to use my hands, so if that is what you have, go for it.  But you need to mix it for 10 minutes until the mixture is completely mixed.

What is THIS? A towel around his neck?  Is he cooking or doing kitchen Olympics?

 So I challenge you to make hers, and make mine.  You be the judge.  Make sure to come back and comment about how good mine are and how there is no comparison in flavor and texture.  (now he is laughing)

Geo's Famous (formerly secret) Meatball Recipe
3 lbs ground beef
1.5 lbs ground pork  (NOT sausage of any kind)
4 cups Italian seasoned breadcrumbs
4 eggs
1 cup flour
1 cup grated Parmesan cheese
1/2 cup dried Italian seasoning (or more, you can't put to much in, and it can be the dollar store variety it doesn't matter!)
1/8 cup garlic POWDER
1/8 cup dried basil
2 tbsp salt

Mix entire list of ingredients in your mixer or by hand.  Mix for 5 minutes in a mixer or at least 10 by hand.  (this is Chris again, he isn't joking I have witnessed him mixing for 10 minutes by hand)

Shape meatballs into the size you desire.  This time we made slightly smaller than a tennis ball.  Use a bowl of water to wet your hands before forming each meatball.  (I think the best size is golf ball size for the record, like I said above)

While I mix the meatballs up, I have already prepared the sauce.  Here is what I use for my sauce, and yes, it involves jars of sauce:
2 jars of your favorite sauce
1 can diced petite tomatoes
1 container Pomi Strained Tomatoes
1/4 cup Italian seasoning
1/4 cup sugar (This mortifies my wife.  I personally like 1/2 cup)
1/8 cup dried basil
Oregano and red pepper flakes are optional
Salt to taste (optional as well)
Optional - fresh basil to tear and stir in at the END otherwise it will turn black

Simmer  your sauce in a large pot.  Remember you are going to need enough room for all of your meatballs to cook.  We didn't allow for this today. HaHa!

Sorry, back to the meatballs.  When you have formed them all.  In a skillet (nonstick) on medium heat, add 4 tbsps olive oil.

Add meatballs, to the pan, do not overcrowd, leave enough room to turn them a few times, and so they fry and not steam.  You will see when they have nice color, and you can flip them.  When they are done browning take them out and drain them on a cooking sheet lined with paper towels, newspaper or baking racks.  After you have let them drain, place them into your sauce.  The sauce should be at a slow boil by this time.  Make sure to stir often, from the bottom, up.  Do this every 15 minutes for the first hour.  After that let simmer for at least another hour.  For the full great taste of these AMAZING meatballs (was that to much?) let them cook at least 2 hours, more is better.  If they cook 4 they will be even better!  The longer they cook the better the sauce AND meatballs taste.  The meatballs flavor the sauce, and the sauce flavors the meatballs.

We just ate these.  She refuses to admit they are better than hers.  Its ok, you will all try both and let us know, right?  Honestly, I already know the answer.  

Your "awesome Italian ChefWannabe"chefwannabe's husband

George