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.

Fresh Pico de Gallo

Farmer's market means, fresh veggies and herbs!  My husband and I took advantage of the fall like weather and loaded up our dog and off we went!  It was the perfect day at the market.  I even tried goat cheese (again) still don't like it.  Found some fabulous local vendors and some great treats!

I was feeling pico in my soul, so we picked up everything I needed.  Oh the joy of fresh veggies as opposed to the icky stuff in the store.  Take advantage while you still can!!!

This recipe seems to easy to even share, but I am sharing it anyway!  I never miss the chance to make some fresh pico and just wanted to share how I do it!

While I enjoy the combination of white onion and green onions, please, use just one or the other if you like.  Cilantro is another "to taste" ingredient.  We have discussed this on social media before, it seems people love it or hate it, there isn't much of an in between.  I VERY finely minced mine so a tablespoon is perfect, if you like more, get on with it!

2 cups finely diced tomatoes
1 jalapeno FINELY minced (remove veins and seeds unless you want to shoot fire out of your....whatever)
1/4 cup finely minced white onion
1 green onion chopped
1 T cilantro (not my fav, so add more if you like)
1/2 of a lime
1 tsp. salt

Place all ingredients into a bowl and mix until combined.  I used 1 tsp of salt and then ended up adding a WEE bit more.

This pico is so refreshing, so flavorful and should definitely make all of my healthy eaters happy! Very easy to double or triple for a party, and it will keep in the fridge a few days, so make tons, it is a delicious snack!  I think I will use the rest on some well seasoned grilled chicken breasts!  I am down for healthy AND this delicious and I hope you love it too!

This will get stronger onion and jalapeno flavor the longer it sets.  You could let the tomatoes drain before mixing in other ingredients, I simply use a slotted spoon to scoop it out into a bowl for eating!  

ENJOY!

Stuffed Tomatoes

 How are your gardens doing?  Are you running over with anything?  We aren't!  Rabbits, rabbits, rabbits.  Need I say more?  So I went to the farmers market today and picked up some tomatoes.  I know many of you have gardens and hopefully have a bountiful harvest, count yourself lucky!

These stuffed tomatoes are just an old standby but I was making them for dinner tonight, I realized, I had never shared with you.  I don't know if everyone makes them this way but I always have, probably always will.  I bet there is a million things you could do with this.  Chicken salad served in a hollowed out tomato would be good served on a hot summer day!  YUM!

There isn't much explaination.  Just when you think you have shared all the family and regular stuff you make, you realize you were wrong!  Thank goodness for you all, because these are really delicious.  Perfect for a meatless meal, or a meatless side dish. 

4-6 tomatoes
1 cup orzo pasta (measure before cooking)
2 T. butter
1/2 cup Parmesan cheese
1/2 tsp. Italian seasoning
1/2 tsp salt
pepper to taste
8 oz. ball of fresh mozzarella cheese (or more)

Bring a medium pan of generously salted water to a boil.  Add in your orzo pasta and cook according to package directions.  Drain well and put back in the pan.  Add butter, cheese, Italian seasoning, salt and pepper.  Mix until cheese and butter are melted.  Set aside.

Preheat your oven to 350.  Cut about 1/2 inch off the tops of the tomatoes.  Using a small knife run it around the inside of the flesh of the tomato and then use a spoon to scoop out the centers.  Be careful not to pierce the sides or bottom.  Set them into a cupcake pan.  I find it works best.

Slice the cheese into as many slices as you have tomatoes.  I did 4 tomatoes, there was a bit of stuffing left, so you might need more cheese for the extra 2 tomatoes.  Following me?  You will need one slice and one small cube for each tomato.   Take a small spoon and fill each tomato up 3/4 of the way.  Poke a cube of mozz in the center  and then fill to the top.  Lay a slice of mozzarella over the top.

Bake for 15-25 minutes.  Let the cheese get melted and ooze down the sides and for it all to heat through.  If you want the cheese browned on top, pop your oven to broil for a minute or two until it browns up.

Serve this next to a steak, a grilled piece of chicken, or with a salad.  It is a great meatless main dish or side dish!

ENJOY!

Parmesan Roasted Yellow Squash

Is it true what they say?  They say your taste buds change every 7 years?  Isn't that how it goes?  My husband is so good about always re-trying things he hasn't liked in the past, I on the other hand, TRY to be good about it, but not always so willing. 

As I had mentioned the other day on Facebook, the gardens are producing, the farmers markets are in full force and I am trying a few veggies and fruits I haven't liked ever before.  I picked up this yellow squash, and was hell bent on trying it, no matter what.  So it sat on the counter for the first day, then the second day, and the third.  On the fourth day, I touched it.  I thought about how I could cook it, that might mask the flavor of the squash.  Then I decided to just embrace the squash, I mean yellow is one of my favorite colors, so that part was easily accepted, it was just the word after it that kept me from moving forward!  As it ended up, I probably covered up some of the flavor unintentionally but, hey, I ate 4 pieces.  (applause please) HA!

I just took some basic ingredients and gave it a try.  It must have worked, it got me to eat it.  This will make a great side dish, and the crunch on top is great!

1lb yellow squash cut into round slices
2 T olive oil
1/2 cup breadcrumbs
1/2 cup Parmesan cheese (grated)
1 tsp. garlic powder
1/2 tsp. salt (optional)
1/4 tsp. black pepper (optional)

Preheat your oven to 400 degrees F.  Line a baking sheet with foil or parchment paper!  Put squash in a Ziploc bag, add in olive oil and toss to coat all the pieces.  Next, toss in the breadcrumbs, garlic, powder, Parmesan cheese and salt and pepper and toss again, until the pieces are coated, or mostly coated with the mixture.  Let sit for 5 minutes.  Spray your lined baking sheet with nonstick spray.  It will help the bottoms crisp up and turn golden brown.  Lay the squash out in a single layer and bake for 20-25 minutes, until the tops are golden brown! 

What a great side for any meal!  Maybe even the non-squasher will like it too!  I did!

Enjoy!

Easy Baked Beans

More beans.  Are you KIDDING me?  You know how I feel about the "musical fruit", but it summer, this is America and we all know, no summer bbq or picnic is complete without them!  I have succumbed to the pressure of my family to learn to make them.  I can recall my dad eating them out of the can, cold, and oh, yuck.  My memories were validated when I was at my parents a couple of weeks ago and my dad wanted cold pork and beans and hot dogs for dinner. 

I have said it before...  Even though there are foods I don't particularly care to eat, I love knowing how to make everything I can.  While I can down a couple spoonful's, just to be polite, I don't like actual onion in mine, so I go with onion powder.  Get the flavor, but none of the sliminess.   I also like my bacon not real crispy in baked beans, that is my preference, you go with yours!  These are awesome to make ahead, I mix mine up sometimes a day or 2 in advance, put the bacon in before baking and there ya go!

*omit the bacon for a great vegetarian side*

3- 15oz. cans pork and beans (I use the cheapo brand, use your favorite)
1/2 cup brown sugar
2T ketchup
1T yellow mustard
1T molasses
1/2 tsp. onion powder
4 strips of bacon, diced. 

Preheat your oven to 350.   In a skillet, fry up your diced bacon.  It doesn't need to be super crispy, but if it is, that is fine too.  Get it fried up and drained on a paper towel.  In a large bowl combine all ingredients and mix to combine.  Add in bacon and pour into a casserole dish that will hold your mixture, I used about a 3 quart and it was obviously plenty big.  Pour the mixture in and bake uncovered 50-75 minutes.  It will thicken a bit as it cools. 

I hope you enjoy this simple recipe, that just gets better the longer it sits!  Warm, cold, steaming hot, I have seen these eaten every which way!

ENJOY!

4th Of July Strawberries

ACK!!

Happy 4th Of July to my fellow Americans! 

As most of you know I got called out of town for a family emergency and I had just finished making these.  I had no time, didn't take my camera or computer and just got home and decided to throw them up in case anyone needed some last minute thing!  Maybe you are celebrating this weekend or ALL weekend long!  These are so easy and SO delicious!  I love festive desserts fitting for the holiday!

ENJOY and celebrate safe my friends!

2lbs strawberries, rinsed and dried completely
2 cups white chocolate or almond bark
1 tsp. vegetable oil
1- 2.2oz container of blue sugar

After strawberries have been prepared, line a baking sheet with parchment.  Melt white chocolate in the microwave in 30 second increments.  When all melted add vegetable oil and stir to combine.  Put sugar in a small bowl.  Take your strawberry and dip 3/4 of it in white chocolate.  Let the excess chocolate drip off.  Let dry for about 1 minute and then dip half of the white chocolate section into blue sugar.  Place on parchment lined cookie sheet and continue in this fashion until all are done.  Refrigerate for 1 hour and serve!

 

GOD BLESS AMERICA!

 

 

Fresh Green Bean Salad

Sounds light and refreshing, doesn't it?

Now we all know I am not known for health food recipes, or even really, remotely healthy recipes, but occasionally I give it a go.  Let's be honest, we are all, wait... MANY of us are trying to live healthier, be lighter, and more active and I am no exception to that idea.  I just happen to like to cook  really delish stuff that might not be the healthiest choice.  That will not change, however, I will be trying to incorporate a few healthier dishes as well.  

This will be perfect for the summertime.  If you have a garden it will be even more awesome.  Nothing is more gratifying than strolling out to your backyard crops and picking fresh veggies, that you have planted, nurtured and grown, to feed yourself or your family.  I mean, it doesn't get much better than that as far as foodies go!  This salad is a great side dish,  and I have a feeling it will accompany a few grilled chicken breasts or steaks this summer!  It is also perfect for a bbq or picnic, no mayo to worry about!

You can certainly add finely minced onion to this recipe, and you could use fresh garlic.  Nobody but me in my family enjoys raw garlic, so I opted for garlic salt (2birds 1 stone ya know).  Keep that in mind when you are making that choice for the recipe. Here we go!

1 lb. fresh green beans, (ends snapped and cut into approx. 1-2 inch long pieces)
1 medium cucumber, diced ( I did NOT peel mine but feel free to do so if you like)
1 pint cherry or grape tomatoes, halved

Dressing:
3 tbsp. olive oil
1 tbsp. red wine vinegar
1/3 tsp. garlic salt
1/4 tsp. black pepper

Bring a medium pot full of water to a boil.  Add in a generous amount of salt and add your green beans.  Let boil for 4 minutes.  No longer!  Drain them into a colander and immediately toss them into a bowl of cold water and some ice.  This is an, "ice bath" and "shocks" the green beans so they stay bright green and immediately stop cooking.  You want them crisp tender.  (I hate that phrase fyi).  While they are being shocked into submission, take care of your tomatoes and cucumbers and put into a large bowl and then, make your dressing!

To make the dressing, add all ingredients into a small bowl.  Whisk to combine and set aside.

Drain green beans again, and then dump into a clean, lint free kitchen towel.   Make sure they are all dry and then add them to the large bowl of tomatoes and cucumbers.  Pour your dressing over and toss those veggies quite a few times to get them all coated.  Now you can serve this immediately but let me assure you, if you make this the night before, or even 2 hours before, and you chill it, they will come!   It is one of those dishes, the longer it sits, the better it gets!

Enjoy my friends! 

Roasted Red Pepper Marinara

Hello beautiful friends!  I am in a good mood, can you tell?  If I tell you why, you won't believe it.  I have just made the most amazing marinara, EVER.  Yes, I said EVER.  Just look at this beautiful goodness!

, 

This may look like your everyday, run of the mill sauce, but trust me, it isn't!  I was watching a blogger friend who also has a YouTube channel.  Her name is Heather, of "Mishmawshandotherthings", and you can find her at her blog, or here at her youtube channel.  I was inspired by her homemade marinara.  I took her method, and some of her ingredients and added a few things of my own.  This recipe looked fantastic and roasting the veggies before cooking them is fantastic.  What flavor!!!!  I have to thank her for being an inspiration for this recipe.  I hope you go join up with her, she is a good lady, a real mom, with real kids, and she cooks real food.  GOOD food.

I am planning on making a large batch or multiple batches of this sauce to can or freeze.  I am adding no meat, (as Heather did), and can see using this for a soup base, lasagna, for stuffed peppers, cabbage rolls, gravy, I mean the list goes on and on!  Oh it was ROCK over meatloaf!  When you want to add meat, you treat it as you would any other sauce, dare I say "jarred".  Add your browned meat, meatballs, sausages, whatever you want.  This is a versatile baby and I think you will love it!

10-15 tomatoes (cut out the core and cut in half)
4 cloves of garlic (peeled)
1/2 onion (cut into chunks)
1/2 red bell pepper
olive oil
salt
sugar
5-7 leaves of basil (optional)

Preheat your oven to 350.  Prepare all of your ingredients.  When you have them ready to roast, put them on your sheet pan, drizzle with olive oil and salt liberally. 

Roast for 1 hour.  Remove and let cool for 5 minutes.

Put all roasted goodness into your blender.  Blend on high until smooth.  If you do not have a powerful blender you can strain it through a fine mesh strainer, mine left a FEW pieces of skin but I left them.  If I had blended longer they likely would have been completely pulverized!  I added about 5 large basil leaves to mine before I blended as well!

Add back into your saucepan and add sugar to taste.  I added 2 tbsp.  I also added salt and pepper to taste.  Simmer uncovered for 30 minutes. 

This is absolutely the most delicious marinara I have ever made or tasted I think.  As you can see I simply added it to some plain spaghetti and just enjoyed the goodness!  Crisp, clean, fresh and homemade goodness.  You may never by jarred sauce again, I know I won't, not even in an emergency!

Your "garden goodness and homemade happiness"Chefwannabe

Italian Pasta Salad

HUSBANDS! 

Yea, I said it.  Don't act like it is a bad word.  Many of us have one.   It isn't a bad word unless they invite someone for dinner and don't tell you until 15 minutes before they are due to arrive.  I had just decided to settle down with a peanut butter and honey sandwich and bam, he drops it on me. 

Ever been there?  Yea, me too.  I had a similar (though not with hubby) situation recently.  I needed a small salad of some sort to throw on the table and jumped head first into the pantry to see what I could concoct.  I put away my peanut butter and honey sandwich dreams and was thrown right into reality.   I had a little of this and a little of that.  I found a few things I thought would warrant an Italian style pasta salad.  Why Italian?  Well, because.  That's why.

Now, before you look at this dressing and you say, "OMGOSH, that isn't the correct ratio for an oil and vinegar dressing" just chill for a second. while I explain my dang self.  The pour spot come off of my vinegar, which I was pouring into the bowl, that had the last of my olive oil in it.  So, I ......  Worked.  It.  Out.  Because that is how perfect 10 rolls!  Besides, what REAL cook would ever run out of olive oil?  (hanging my head in shame)

This is a small batch.  OK, well to someone who grew up in a family of 12, this is a small batch, it might be normal for someone who was raised in a regular house with a regular amount of people.  And before you ask, the answer is yes, you can use black olives instead of green, or cherry tomatoes instead of cutting up your own.  Remember I was working on a deadline, with what I already had!
Don't mess with the pasta though.  OK, you could use bow ties, but that is it.  In my head, certain pasta goes with certain dishes and we can't just change that, it is far to deep seeded to just change. 

You will need:

2 - 2 1/2 cups dry elbow macaroni
1 medium tomato, diced
1/2 cup green olives, halved or sliced
1 small onion, minced
1/2 cup roasted bell pepper, finely diced.  (you could use just raw, fresh bell pepper as well)
1/2 cup extra virgin olive oil
3/4 cup red wine vinegar
1 tsp dried oregano
1 tbsp sugar
salt and pepper to taste

Prepare pasta as directed.  Make sure to use PLENTY of water, pasta needs room to shake its groove thing, so use plenty!  Drain pasta.  In a large bowl combine, tomato, olives, onion, peppers and pasta.  Set aside. 

In a small bowl or large measuring cup combine oil, vinegar, oregano, sugar and salt and pepper.  Whisk until the mixture is combined and smooth.  Pour over pasta and mix until combined.  Chill at LEAST 2-3 hours.  The longer it sits, the better it gets!

I should mention, you could ALWAYS just use a cup of your favorite Italian salad dressing if you don't want to make the dressing I made!!

Enjoy this easy, and yummy salad, great for picnics (no mayo), bbq's or unexpected dinner company!!

Your "don't sweat it" Chefwannabe

 

Fiesta Taco Dip

Hola!  Again, I have to stop there.  It is the limit of my Spanish writing abilities.  Does this recipe even qualify as Spanish?  I doubt it. 

I am a fan of Mexican food in general.  I like authentic Mexican food but I got to tell ya, and I am not ashamed, I am a bigger lover of Americanized Mexican food.  Does that make sense?  Does it make me a horrible person?   Like I said, I love authenticity in food, especially Italian food, I DEMAND it, usually.  Mexican food, not so much.  However, give me a good dip, a fat burrito, maybe even some loaded nachos and  a sombrero, and I can rock it! 

Wait, did I actually forget to say a corona with lime?!?  I am failing..........fast!

Regardless, this recipe is awesome, and it is a recipe from my bestie, Mel.  She used to bring this to my house for parties, or make it on long nights when we would stay up talkin' girl stuff and devour a boatload of this stuff!   This is an easy dip, no bake, no fuss, just a few ingredients and it will please a crowd for sure! Grab a back of tortilla chips and you are out the door!  Here is the recipe..

1 8oz pkg softened cream cheese
1 8oz jar of taco SAUCE 
1-2 cups shredded cheddar cheese (fine shred)
2 roma tomatoes, diced
1 4oz can of green chili's
1/2 cup black olives (optional)
1/2 cup green bell pepper, diced (optional)

In a bowl combine cream cheese and taco sauce with your hand mixer.  Mix until creamy and light.  Spread mixture into approximately a 9x9 baking dish or casserole.  I used a round, you can use round or square.  Now cover the top with your grated cheese and refrigerate 30 minutes.  Sprinkle the rest of your toppings on top.  I like to put the green chili's on the outside in a ring to just make it prettier.  I did not use olives and green peppers on mine but those toppings are optional.  Refrigerate until ready to serve. 

I would not make this WAY ahead or you risk the tomatoes going mushy in the refrigerator.  I loathe mushy tomatoes!!  OR, as I did tonight, just put the cheese on top and save the rest of the toppings until just before you serve.  I need one for Tuesday so that is what I did as well. 


Enjoy this easy, yummy dip!!

Your "I love pickys" Chefwannabe

Angel Hair Marifredo Pie

Yes, you read it right, "Marifredo".  New word for you?  Yea, new for me too.  There is a story about this.  I mean, isn't there ALWAYS a story?

We attended one of my nieces college grad parties in December.  The restaurant we went to was called Ragazzi's.  A pizza place, that we have become addicted too.  When they served our food and we SAW the pizza, we looked at each other and squelched in unison "BOARDWALK PIZZA"!!  No I am not kidding, we made a complete spectacle of ourselves.  Then my niece says, you have to try this "little slice of heaven".  What?  So she brings me a piece.  It appears. at first to like a lasagna form.  Nope, not lasagna.  You cut it and you can see it is spaghetti.  But it comes out in a piece.  I dunno, sue me but I hadn't seen anything like this really.  I mean,  I make Baked Spaghetti with Stuffed Meatballs, but this was so different.  It was so good, VERY rich but so good!  I made a plan and knew I had to try and recreate this!  You know some places won't give out a secret recipe, so we kept taking small bites, trying to figure out the ingredients.  Finally, I decided to go ask the manager.  I was ready to play the "I have horrible food allergies so can you tell me what is in it so I know if I can eat it or not" thing.  However, I decided that wasn't very good karma, so I just walked up to him and said, like a pathetic whiner, "is there any way you can tell me what is in this".  The gentleman kind of laughed and said, "what do you think is in it"?  I told him I thought it was alfredo sauce.  He grinned. and said, "yes, and eggs, and smoked provolone"  I couldn't believe the smoked provolone, I couldn't taste the smoked part at all and normally, I loathe smoked cheeses.  I told him my original plan, to play a poor allergy ridden person and he just laughed and said it was actually a good idea!  HA!

Though I have changed up the cheese, and had no exact recipe, I think I did the best with this that I could.  Would I call it an exact dupe of the real thing, eh, probably not, but would I called it an amazing crowd pleasing, soul warming, great for a crowd and best thing you have tasted in awhile?  Definitely.  Let's get to it. Thanks to Ragazzi's here in Omaha for the inspiration!

Btw...the name "marifredo", came from my husband.  We took days to think of a name for this dish!  Seriously!  We married "marinara" and "alfredo" and he blurted it out.  I loved it!  So enjoy your "marifredo"!!!

This recipe is a bit time consuming but not at all difficult.  Just make the alfredo sauce ahead of time so it can cool to room temp or near room temp before you start!

For the ALFREDO sauce you will need:
4 tbsp butter
4 tbsp flour
3 cups milk (any kind, use half and half if you like)
1 cup grated Parmesan cheese

In a medium saucepan, over medium heat, melt butter and add in flour.  Whisk for a couple of minutes to cook out the raw flour taste and begin (while still whisking) adding your milk.  Continue whisking and bring to a boil.  At this time shut off the heat and add parm cheese, stir until melted and creamy.  Set aside and let come to room temperature or refrigerate until cooled.

For the rest of the recipe you will need:
1 lb angel hair pasta
1 cup shredded mozzarella + 1 cup for the top
5 eggs (lightly beaten)
3 cups of marinara sauce (homemade or jarred, just your favorite)
1/2 grated Parmesan cheese

Preheat oven to 350 degrees.  Spray a 9x13 with nonstick cooking spray and set aside.  Boil pasta in a large pot of salted water.  Whatever the cooking time is, reduce it by 2 minutes.  When it is done, drain, and against everything you know is right, RINSE it in cold water until it has cooled down. 

In a bowl large enough to hold your mixture, add in cooked pasta, eggs, COOLED alfredo sauce, 1 cup of shredded mozzarella cheese and using tongs or your clean hand, mix until completely combined. 

When you have it mixed, pour into 9x13 pan.  Put into the oven for 30 minutes.  After 30 minutes remove and top with marinara, spreading it to cover.  Remember you only want a thin layer!  Top with 1/2 cup shredded mozzarella cheese and parm.  Put back in the oven for another 30-40 minutes until the center feels pretty firm when you touch it. 

Now, you MUST let this sit 15-20 minutes BEFORE serving.  I know, killer, but you just have to!

I hope you enjoy this recreation.  We sure did.  It is really rich so you will be able to feed an army with this pan!  It freezes AMAZINGLY and we did so by the slice.  Take it to work, or school for lunch!

Your "inventor the word Marifredo" Chefwannabe

PS.  Ok so maybe Geo helped me think of this word.  We spent days trying to name this dish!

Swirly, Twirly, EGG DROP SOUP!

Have I ever told you about my families addiction to Asian cuisine?  It is out of control, and it literally is all my husband ever wants to eat.  I am so scared to try cooking it, I feel like I need to be some well trained, seasoned chef to make most of it, otherwise it just falls into the "mall Chinese"  or "mall Japanese" food category!!  We have a favorite place we go each Monday for lunch, they know what table we want and they know what we want to drink, etc...  We even have Chinese food on Christmas Day because my husband and son LOVE "A Christmas Story" and of course we all know they end up having to eat Chinese food on Christmas Day.  It is now a family tradition.

 

Being the soup fanatic I am, I have tried Hot a Sour soup a couple of times.  I never seem to get it quite right.  I don't know why I can't, I just can't.  So tonight, I decided it was time to give Egg Drop Soup the old college try.  Surprisingly it turned out well.  I mean my track record isn't so great making Asian soups, lets face it. 

I took many helpful pieces of advice from many people.  I HAVE tried it before, just in my opinion, unsuccessfully.  Although I know there aren't supposed to be like any scrambled eggs in the soup, I kind of dig it when I get a coagulated hunk of silky egg!!  I have looked at a few recipes, and decided to take what I like about the recipes, the advice, and just make the dang soup again, once and for all.  Now one of my favorite parts of egg drop soup is that I LOVE scallions and put a TON in.  Well friends, guess who thought she had some and didn't?  Yea, you are right.  Me.  I did toss a little parsley on top, so unauthentic I know, but I needed some color and that is what I had.  Don't hate on me for it....just pretend it never happened!

This is so quick and easy you will wonder why you never tried it.  It had a slight amount of thickness to the broth, but not slimy.  Just had great flavor.  Lets see what you will need...

You will need...
4 cups chicken stock
2 eggs *I had an extra egg white I used as well*
1 tbsp soy sauce (low sodium)
1/4 tsp ground ginger
1 tbsp cornstarch (heaping)
1/4 cup cold water
salt and pepper to taste

First thing to do is add your cornstarch to your cold water and stir until cornstarch dissolves into it completely.

Set aside.  Crack your eggs in a bowl and scramble them with a fork or whisk.  I added a small amount of black pepper to them as well.

Add your stock, soy sauce, and ginger to a medium saucepan and heat until boiling.  While stirring, add in water/cornstarch mixture and keep stirring while it boils for a minute.  Shut off heat.  IMMEDIATELY take a fork or chopsticks and start stirring in a circle, while the broth is circling the pan start pouring in the eggs, do not stop stirring!  When the eggs are in, the soup is done!  Serve with scallions!

I love fresh cracked black pepper on this and you might need a small pinch of salt.  

Time for me to go clean up, my husband is still recovering from the fact I served this as a starter for a meatloaf dinner.  HEY, I just like to keep things interesting.  Leave me alone!

Your "egg drop soup extraordinaire" chefwannabe

Chris

 

Ps.  My husband LOVES wontons in egg drop soup!

Easy Cheesy Goodness! George's FAVORITE baked Mac and Cheese!

I never really intended this to be a dedicated blog.  I mean, I have done a few very "dedicated to" blogs but one to my husband seemed so...needless. :)  I mean I adore the man but a whole cooking blog dedicated to one of his 2 favorite sides in the whole world?  It is a favorite of my son as well, so maybe it will be my family dedicated blog!

This was our first holiday weekend together!  We were all so young!  We were ice skating at Flyers Zone in Atlantic City, NJ!

It started when we spent our first holiday together.  Most people have traditional dishes they prepare for family holidays. Perhaps they are handed down, or just a tradition.  In my house it's this hideous grated cabbage and carrots in jello dish with some heinous dressing including Miracle Whip on top.  I HATE that dish, for the record.  Or it might be stuffing with oysters, UGH, I hate that dish to, thanks Mom.  I have ONE sister who loves it, and my mother loves it, nobody else loves it, so she makes it anyway.  Almost as if Peg is her favorite child.  Hmmmm....

News Flash: 

Peg, I am the favorite.  I always have been.  You got it?  I am watching you sister.   

Moving on, when I asked my husband what dishes were traditional for his family, he says all the regular stuff and then states, "but the ONE thing we have for EVERY holiday is baked macaroni and cheese".  You have to remember at this point, I was not so into cooking yet.  I remembered my mom making it a handful of times but being a product of the mid 70's, I was raised a processed food girl.  If it didn't come in a box, can or package, I was NOT eating it!  HAIL CHEFBOYARDEE!  Anyway, it became one of those "AH HA" moments when I knew I needed to learn to make it because I would be darned if I was breaking any family traditions!

It took me a handful of times to get the perfect balance and learn a few tricks.  Let me give you some hints before you go get your groceries.
     1. You want to make enough cheese sauce to give the end result a very "soupy" look.  When you bake     your mac and cheese will thicken, and if not enough sauce, it becomes dry, GROSS!
     2. This is not a health conscience recipe, live a little, it won't cause your death, I promise.
     3. Under cook your pasta by 2-3 minutes or you will end up with MUSH.
     4. Top with breadcrumbs you have tossed in melted butter and browned.  IF you know you will be reheating, only do it to half, otherwise if you reheat in a pot with a little milk, the breadcrumbs give it a odd consistency and I personally don't like it.  Eat the breadcrumbed side with your dinner, leave the "unbreadcrumbed" side for leftovers.  If you just reheat in pieces, go ahead and crumb it all.  We just always reheat with milk.
     5. You can use ANY combination of cheese you like, I prefer plain cheddar, not sharp, not aged, just plain cheddar.  I do occasionally throw in some parm or fresh mozz for the gooey factor, but each time my family says, "You didn't make it the REAL way"  So your 2 cups of cheese can be any cheese YOU prefer or any combination of cheeses.
     6. Milk can be skim or whole or 2% or whatever you want.  You can use cream or half and half as well.  For a little calorie saving you can use mostly chicken stock, and add only 1 cup of cream or half and half .
    7. Don't freak out at the "mustard" in the dish.  Mustard acts for cheese, like coffee does for chocolate.  It just intensifies the cheese flavor, I promise you won't taste it at all!  Same with the hot sauce!

See how it looks a little soupy?  I should have probably used an extra 1/2 cup of milk so you could really see it. Was so good though!

Ok here is what you need:

2 tbsp flour
2 tbsp butter
1 tsp salt
1 tsp pepper *use white if you prefer*
1/4 tsp yellow mustard
Dash of hot sauce
3 1/2-4 cups milk, cream or  half and half or any combination of them! Set 1/2 cup aside.
2 cups grated cheese of your choice
12 ounces short cut pasta
1/2 cup bread crumbs plus 1 extra tbsp of butter.

Boil your pasta according to package directions, remembering to salt your water liberally and subtract 2-3 minutes from your cooking time.  In a skillet melt 1 tbsp of butter and add breadcrumbs, let toast on low and remove from heat and set aside. 

In a separate saucepan, start your roux.  Add your butter and flour, allowing the flour to cook a couple of minutes.  It will cook the raw flavor out so it doesn't taste like paste!  Slowly add in 3 cups of milk.  Whisk to dissolve all butter and flour, and then add in salt, pepper, mustard, and hot sauce.  Stir and add in cheese.  Let heat slowly so cheese melts without burning.  Hold your remaining 1/2 - 1 cup milk aside.  When pasta is done, combine with cheese sauce.  Even if all the cheese isn't melted its ok.  When combined it should seem almost like macaroni soup.  If it does, put into greased 9x9 casserole and top with breadcrumbs.  Otherwise, add enough extra milk to make it soupier, then follow the directions.

Bake at 350 for 20-30 minutes.  

This dish is easy to make a little or alot in about the same amount of time.  This will be on our Thanksgiving table this year, and Christmas and Easter too.  I hope whatever your favorite, traditional holiday is, you enjoy it as much as we enjoy ours!!

Your, "mac and cheese please, anything for her boys" Chefwannabe,
Chris xoxo

And here we are..........so much older!  Proud Army parents!  HOOAAH!

Pasta alla Sorrentina

Happy Thursday evening my friends!  Can you believe tomorrow is already Friday?  My husband had the day off so we enjoyed shopping for ingredients for my blogging recipe and having lunch.  Today was a great day!  

I suppose your wondering what exactly I made for dinner.  Well...what I made was called Pasta alla Sorrentina. I had it once, years ago but decided to tweak it a little bit to my liking.  It's pretty much all the same ingredients, perhaps just worked differently.  My husband was so terrified it was going to be full of garlic he heated up some leftover mac and cheese just to be on the safe side.  What a pansy!  (And the way he embarrassed me at lunch today he is lucky I didn't just roast garlic and slap it on his plate!)  Anyway, this dish is refreshing, great for fresh tomatoes and basil out of your garden.  My basil is abundant and I refuse to waste it!  This is Nebraska, we can't get fresh herbs here in the winter.  Its a parsley, cilantro and chive world most of the winter out here!  Oh excuse me, you CAN choose between curly and flat leaf.  

I used this as a side dish, in reality it can be a meatless main dish.  I did grill up some Italian sausages to go along with it and some super crusty bread. YUM!  


You will need....
1lb pasta of your choice, obviously I recommend spaghetti
1 pint halved cherry or grape tomatoes
1 container bocconcini  *small balls of fresh mozzarella* Gawd I love these....get your own snacking container!
1/4 cup olive oil
1 tsp butter
1/4 cup fresh basil, torn or cut info chiffonade
2 cloves of garlic
1 tsp dried oregano
1 tsp red pepper flakes (optional)
salt and pepper to taste

Prepare your pasta to al dente.  While the pasta is cooking halve your tomatoes and bocconcini.  Also chop or tear your basil.  Also heat in a small pan 1/4 cup olive oil.  Put garlic and red pepper flakes in the oil while still cold and slowly heat up until garlic is browned but NOT burned.  It will have fulfilled its fate and can be discarded (or eaten).  Put pasta in large bowl, drizzle over olive oil, and add butter.  Toss with tongs until coated.  Toss in tomatoes, mozzarella, and oregano.  Top with basil, sprinkle with salt and pepper.  Serve!

This is an incredibly simple dish with simple ingredients.  If your looking for pasta drenched in sauce this is NOT your night.  Its clean, and simple.  Make sure to salt last, so your cheese also gets some salt!

Some options in adding meat....
1.  Grilled steak, sliced thinly on the bias and laid across the top
2.  Chicken done the same way
3. Italian sausage chunks on top or sliced thin.

*~~~~~~~~~~*~~~~~~~~~*~~~~~~~~*~~~~~~~*

On a side note...I was at my parents over the weekend.   My mother is so cute, but so out of touch with culinary reality I don't even allow her in the kitchen for water while I am there.  Bless her heart, she WANTS to be on top of it.  I mean the rotten green onions, cantaloupe and parsley I recovered from her fridge were proof of that. "Oh Chris, I have pepper in one of those twisty deals".  Even the peppercorns were petrified.  She just can't be trusted with more than toast and coffee these days and honestly I don't think she minds at all!  God forbid she reads this.....oh never mind she has a laptop she is just sure doesn't work, "the screen is just black and it wont do a darn thing. CHRIS, I have tried everything". Ummm...have ya tried powering it on ma?  Yes, I am dead serious.

So I realize this blog is so random and scattered.  However, I am leaving it this way, its how I think. Don't even try to believe you don't have your own scatter brain moments, but accept some of us LIVE that way!  Part of it I blame solely on the fact I am chair dancing to "September" by Earth, Wind and Fire.while typing this blog.

 

Your..."yes I am one of THOSE" chefwannabe

Chris