Saturday, February 25, 2012

One Pan Spaghetti

True or false- Can you make spaghetti using one pan? Yes, you can! No more boiling noodles separately- no more lugging water, sink to stove, and back again. Added bonus- less dishes to wash.

The noodles are cooked in the spaghetti sauce- easy peasy. The addition of chopped onion and green pepper gives a full, robust flavor. I tweaked this recipe a bit from one I found on the Johnsonville Sausage site. Try it- I think you'll like it. *smile*

One Pan Spaghetti

1 package (19 oz.) mild, ground Italian sausage
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 jar (26 oz.) pasta sauce
3 cups water
8 ounces uncooked spaghetti, broken in half

In a large skillet or dutch oven, add the sausage, pinching it into bite-size pieces with your fingers. Add the chopped onion and chopped green pepper. Cook over medium heat until meat is browned and no longer pink- drain.

Add the pasta sauce and water- bring to a boil. Carefully stir in the uncooked spaghetti- moving it around a bit. Simmer, uncovered for 10 to 15 minutes or until spaghetti is tender, stirring often. Serves 5.

Thursday, February 16, 2012

Mexican Casserole Recipe

In the mood for Mexican tonight? Here’s a quick and easy, layered Mexican casserole recipe that’s sure to please. No fancy ingredients are required; most likely they are stocked in your pantry. My hubby gives this one two yums up. *smile*

Mexican Casserole

1-1/2 pounds ground beef
1 packet taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
1 can (10 ounces) Rotel, original flavor
6 flour tortillas (6 inches)
1 cup frozen corn, thawed
1 can (2.25 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded cheddar cheese

Shredded lettuce, chopped tomatoes, sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Meanwhile, in a microwave-safe bowl, combine refried beans and Rotel.
Cover and microwave for 1 minute or until spreadable.

Place three tortillas in the bottom of a greased round 2-1/2-qt. baking dish.
Layer with half of the beef, refried bean mixture, corn, ripe olives, and cheese. Repeat layer.

Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Remove from oven. Let stand for 5 minutes. Serve with lettuce, tomatoes, sour cream if desired. Yield: 6 servings.

Friday, February 3, 2012

Recipe for Pot Roast with Vegetables

Ahhh...Pot Roast, the perfect Sunday dinner. Just saying the words "Pot Roast" makes me feel all comfy inside. Say it everybody...P-O-T  R-O-A-S-T... ahhh...are you feeling that feeling? Here's the recipe:

Recipe for Pot Roast with Vegetables
1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter or margarine, divided
3 cups hot water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into 2 inch pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2 inch pieces
4 medium potatoes, cut into large chunks

Sprinkle both sides of the roast with 1 tablespoon of flour. Press in lightly to coat the meat. In a Dutch oven, brown the roast on both sides in 3 tablespoons of the melted butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots and potatoes; cover and simmer an additional hour or until meat is tender and pulls apart easily with a fork. Remove meat and vegetables to a serving platter; keep warm.

For Gravy: Strain the remaining cooking juices with a sieve; set aside. In the same Dutch oven, melt remaining butter. Stir in the remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices; blend until smooth. Cook and stir just until thickened; add additional cooking juices until gravy is the desired consistency. Serves 6 to 8.