Archive for April, 2010

Garlic Butter

April 10, 2010


1/2 stick butter, room temperature

3 bulbs of roasted garlic

2 T parm

2 T evoo

Directions: use food processor to combine. Spread on halved french loaves, roast in the oven for 5 minutes at 350 degrees.


Spaghetti & Meatballs

April 10, 2010

My version.


75/25 ground beef to italian sausage (2 lbs and 1 lb in this recipe)

2 handfuls of grated parm

1 handful of capers, drained

2 handfuls breadcrumbs

3 eggs


7-10 cloves garlic, grated

1 white onion, grated

Instructions: Combine all ingredients and mix with your hands.  I use a ice cream scooper to keep consistent sized meatballs and fry them up in evoo in a fry pan.  Then finish them off in a 350 degree oven for about 10 minutes, or until my thermometer reads 350 degrees.  Combine with a simple, sweet sauce to let them shine.  Put them into your sauce and let simmer for a long time.

Basic Cocktail Sauce

April 10, 2010


6 tablespoons tomato ketchup
2 tablespoons horseradish
4 tablespoons lemon juice
celery salt to taste (I used regular sea salt)
Tabasco sauce (I used Franks)

Directions: combine and refrigerate


Red Sauce

April 10, 2010

Well, there are a million different variations of this, but this list has all the optional ingredients included.  Don’t do all of them in one recipe though!

Phase I Ingredients:

1 med white onion, diced

1 pckg baby bellas, quartered (if you want a hefty sauce)

2 T balsamic vinegar (again, if you want a heavier sauce)

1/2 cup dry red wine

Ingredients Phase II:

2-3 cans tomatoes

2 t red pepper flakes

2 t oregano

1 pckg chopped basil

Instructions: Start with butter and/or evoo and make your onions translucent, and cook any other veggies you’re throwing in.  Reduce the wine and balsamic vin.  After reduced, add phase II ingredients, simmer for a while.

Roasted Garlic

April 5, 2010

I saw this in a magazine and I’m now officially obsessed with putting roasted garlic in everything.  I love LOVE garlic, and this is a very deep, perfect garlic flavor without being overpowering.  Just this week I’ve put it in mac & cheese (my secret indulgence), atop fresh veggies, grilled chicken, in humus, and I’m making more tomorrow for the garlic bread recipe. Can’t wait to try that!

Take a head of garlic and cut off the top so that each clove is exposed, place it in some tinfoil and onto a baking sheet.  Fill the head of garlic with EVOO and S+P, and bake at 400 for 45 minutes, covered tightly. 

When the heads are cooled off, squeeze the garlic out of the cloves.  Keeps for about 5 days in the fridge.

Roasted Garlic Butter Toast

April 5, 2010


3 bulbs garlic

2 tablespoons olive oil

1 (1 pound) loaf Italian bread

1/2 cup butter

1 tablespoon chopped fresh parsley (optional)

2 tablespoons grated Parmesan cheese (optional)

Directions: Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of the garlic bulbs so that the tip of each clove is exposed. Place the bulbs on a baking sheet, and drizzle with olive oil. Bake for 30 minutes, or until garlic is soft.

Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet.

Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread. Broil for about 5 minutes, until toasted.


Roasted Garlic Hummus

April 5, 2010


2 cans chickpeas, drained (you can also sub white beans)

1 head roasted garlic


1/4 cup EVOO

Directions: Drain the chickpeas, and put in food processor w/ salt.  Pulse a few times.  It’s going to be a little thick, so strain in the EVOO.  Add the roasted garlic and pulse a few more times.  DONE!

From Sandra’s Money Saving Meals

Chicken Cheese Enchiladas

April 5, 2010

I volunteered to make enchiladas without exactly remembering how to do it, so I looked up some recipes online, combined that with what I had on hand, and presto – delicious.  Next time I’ll probably sub the chicken for shrimp.

Enchilada Sauce: (I didn’t want to run to the store for a can)

  • 3 tablespoons vegetable oil
  • 1 tablespoon flour
  • 1/4 cup chili powder
  • 2 cups chicken stock
  • 10 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt


In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings.


Let the sauce cool down a bit so set aside. 


4-5 chicken breasts

3 cups shredded cheese

8-10 tortillas

2-3 cups salsa

Directions: Cook the chicken however you’d like with EVOO and S+P and cube or shred it.  Coat a glass baking dish with a thin layer of the enchilada sauce.  Coat each tortilla completely with the enchilada sauce and fill with the chicken, cheese, and salsa. Wrap with the open side down, and top with more cheese and sauce if you’d like.  Bake covered for about 20 minutes at 350.