Friday, December 31, 2010

Spaghetti and Meatballs

from Good Things Catered (a great food blog that once was, but now is mysteriously missing)

Simple Spaghetti & Meatballs

1 lb. lean ground turkey or beef (we like Shady Brook Farms turkey)
1/3 c. sweet onion, diced
1 Tbsp oregano
1 Tbsp garlic salt
2 tsp parsley, minced
1 tsp ground pepper
1 Tbsp oil
1 package store bought spaghetti
3 c. premade pasta sauce (garlic basil goes well with turkey and pomodoro with the beef)

-Boil large pot of water.
-In medium bowl combine meat, onion, and spices.
-Form 2 1/2-in wide balls with mixture.
-Add pasta to water and cook according to box instructions.
-Heat oil in a large non-stick pan over medium-high heat.
-Place meatballs in pan so that none are touching.
-Cook, not moving until side is well browned (about 5 min).
-Rotate each meatball 1/4 turn and brown each side before turning again (about 3-min per side)
-Make sure meatballs are cooked through and add sauce to pan to scrape brown bits from the bottom and heat.
-Serve over finished pasta (we added olives b/c we love them)

Tuesday, November 23, 2010

Whole Grain Honey Wheat Rolls

I have been making these for our small group quite a bit. I love that it makes a lot and we love the taste! You can make them from scratch but I will give you my version in the bread machine. MUCH easier. :)

Whole Grain Honey Wheat Rolls


1/4 c. warm water
1/4 c. wheat
1 Tbsp instant rise yeast
1 c. warm milk (105 -115 degrees)
1/4 c. honey

3 Tbsp oil
1 1/2 tsp salt
1 egg, lightly beaten
2 c. whole wheat
pastry flour
2 c. bread flour, separated

Put all the above ingredients in the bread machine bowl. Put on dough cycle.

When the cycle is done, take the dough out and split in half. Split each half into 8 equal pieces. Spray 2 8-inch round pans. Place dough in pans. Cover and let rise for about an hour.

Preheat oven to 400 degrees.

Melt the butter and honey and glaze over rolls, sprinkling with oats.

1 tablespoon butter, melted
1 tablespoon honey

1/4 c. oats

Bake for 12-14 minutes.


Pasta with Scallops, Zucchini and Tomatoes

I was looking to way to cook scallops (you can get then frozen at Meijer). And I had a zucchini. So I found this recipe and we LOVE it. And it takes no time at all. Have made it a few times and even the kids eat it! You could use shrimp instead if you don't like scallops.

***we used dried basil, because I didn't have fresh and canned tomatoes.***

Pasta with Scallops, Zucchini and Tomatoes


  • 1 pound dry fettuccine pasta
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 zucchinis, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup chopped fresh basil
  • 4 roma (plum) tomatoes, chopped
  • 1 pound bay scallops
  • 2 tablespoons grated Parmesan cheese


  1. In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
  3. Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Original recipe found HERE.

Monday, November 22, 2010

Mac and Cheese

Another recipe I don't want to lose. Originally based on Martha Stewart's, I often skip the crumb topping and the baking and do the whole thing on the stovetop. Also, I've made it with a mixture of regular cheddar and Monterey Jack (instead of white sharp) and Parmesan (instead of Gruyere or Romano) and it's a little different but still very good. In fact, my kids prefer the more mild cheese. (Martha's original recipe also calls for nutmeg and cayenne pepper, but we don't care for either in our mac and cheese, so I didn't include them below.)

Serves 12

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Corn Chowder

I found two different corn chowder recipes that I like portions of and mixed the two. I'm sure I'll forget what I did if I don't write it down. So here 'tis!


  • 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller) (leave the fat in the pan for fl
  • 5 ears Corn, Shucked (about 4 Cups) -- I just used 4 cups of frozen corn. You could also do canned corn.
  • 2-3 potatoes, diced
  • 32 ounces, fluid Low Sodium Chicken Broth
  • 1-½ cup Heavy Whipping Cream
  • ½ teaspoons Kosher Salt (more To Taste)
  • 3 Tablespoons Masa (flour made from corn) or flour (I found the masa near the mexican food at Meijer or Walmart)
  • ¼ cups Water

Preparation Instructions

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Add corn and diced potatoes. Stir and cook for one minute.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine masa (or flour) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Tuesday, September 28, 2010

Sausage Stuffed Squash

Fall is definitely in the air. I had this at some friends house and loved it. I've already made it but changed it to what I had in the pantry. I used plain rice, maple sausage and added some Mrs. Dash for flavor. I also cooked the squash in the oven instead of the microwave. 45 minutes for the halves alone in some water and 40 minutes with the stuffing inside.

Sausage Stuffed Squash


  • 1 (6 ounce) package broccoli and cheese flavored rice mix
  • 1 pound turkey breakfast sausage
  • 1 medium acorn squash, halved and seeded
  • 1/2 cup chopped apple
  • 2 teaspoons crushed coriander seed
  • 1/2 cup shredded Monterey Jack cheese


  1. Prepare rice mix according to package directions; cover, and set aside.
  2. Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
  3. In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
  4. In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
  5. Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

I found the recipe here.

Apple Dumplings


  • 1 recipe pastry for double-crust pie
  • 6 large Granny Smith apples, peeled and cored
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 cups water
  • 2 cups white sugar
  • 1 teaspoon vanilla extract

I made these this weekend and they turned out great!


  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
  2. On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
  3. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
  4. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
  5. Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

I found the recipe here.

Morning Glory Muffins

Morning Glory Muffins


  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup applesauce
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 medium tart apple, peeled and grated
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/2 cup flaked coconut
  • 1/2 cup raisins (I added dates)
  • 1/2 cup chopped walnuts


  1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

I found the recipe here.

Pumpkin Chocolate Chip Muffins

One of the reasons I love fall is for the yummy fall food. I'm choosing to embrace fall, while ignoring what season comes next:) Enjoy!

Pumpkin Chocolate Chip Muffins (From the Nestle Baking webpage)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole-wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon or pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 large eggs, slightly beaten
  • 2 cups granulated sugar
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 1 cup vegetable oil
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • (I'm thinking of trying carob chips next time, but am a little nervous. we'll see!)

PREHEAT oven to 350° F. Grease thirty-six* 2 1/2-inch muffin cups or line with paper bake cups.

COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.

BAKE at 350 for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.

*this recipe only makes 24 for me.

I found the recipe here.

Saturday, August 28, 2010

Quick Roasted Cherry Tomato Sauce with Spaghetti

This was delicious! I used regular tomatoes instead of cherry, left out the red pepper (just because I forgot!) and used soft goat cheese. It was yummy and easy! The directions are written in a way that makes it look complicated-it really isn't! Enjoy!

Quick Roasted Cherry Tomato Sauce with Spaghetti

4 quarts water
1 tablespoon kosher salt
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/4 cup chopped or torn fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (3 ounces) crumbled semisoft goat cheese

1. Preheat oven to 450°.

2. Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm.

3. While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.

4. Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.

Original found HERE

Sunday, August 15, 2010

Peggy's Pesto

4 cups basil
6 cloves of garlic
3/4 cup olive oil
1 tsp salt (+ or -)
1 cup pine nuts or walnuts
3/4 cup Parmesan cheese*

Put all in food processor and blend.

*if freezing, leave out cheese

Tuesday, June 8, 2010

Asian Ginger Mahi Mahi

I have never made Mahi Mahi, okay I have never even eaten Mahi Mahi! But this was delicious and 4 of the 5 kids even ate it!

Asian Ginger Mahi Mahi

2 mahi mahi fillets
3 T soy sauce
1 garlic clove
3 T balsamic vinegar
3 t olive oil
3 T honey
1 t grated fresh ginger root (just used dried)
salt and pepper to taste

stir honey, soy sauce, balsamic vinegar, ginger, garlic and 2 t of olive oil in glass dish. Season mahi mahi with salt and pepper and place them in dish. Cover and refrigerate for 20 minutes. Heat 1 t of oil in skillet over medium high heat. Remove fish and reserve marinade. Saute fish 4-6 minutes on each side, turning only once, till fish is flakes easily with a fork. Remove fish and keep warm. Pour reserved marinade into the skillet and bring to boil to thicken into glazed consistency. Spoon glaze over fish and serve immediately. Serve over rice.

(from the back of the package!)


Wednesday, April 28, 2010

Salmon, Asparagus and Orzo Salad

We made this last night-easy and healthy! YUM! Even the kids ate a lot! And is great with asparagus being in season!

Salmon, Asparagus and Orzo Salad

1 pound asparagus, trimmed and cut into 3-inch pieces
1 cup uncooked orzo (rice-shaped pasta)
1 (1 1/4-pound) skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
Lemon-Dill Vinaigrette (recipe below)

1. Preheat broiler.

2. Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.

3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.

4. While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.

Recipe found HERE! Enjoy!

Lemon-Dill Vinaigrette

1/3 cup (1.3 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill (only used 1/2 the amount of dill)
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Combine all ingredients in a small bowl, stirring well with a whisk.

Wednesday, March 3, 2010

I just made this and I cannot stop eat it!

Vanilla Yogurt Cake with Orange Glaze

1 2/3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 egg
1 egg yolk
1 cup granulated sugar
1 1/2 tbsp vanilla extract
1 cup plain yogurt
1/2 cup vegetable oil
4 tbsp + 6 tbsp orange juice
2 cups sifted powdered sugar
1/2 cup chopped walnut, slightly toasted

Preheat oven to 350F. Grease one 9x5x3 inch loaf pan with baking spray.

Using a stand mixer, beat together the egg, egg yolk, and sugar on medium-high speed, until it turns pale yellow, about 3 mins. Add the vanilla extract and oil, beat 1 more min, until fully incorporated.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

With the mixer on low speed, add half the amount of dry ingredients. Then add half the amount of yogurt, and 2 tbsp of the orange juice. Add remaining dry ingredients and followed by the remaining yogurt. Remove from mixer and finish mixing by hand using a spatula until all of the ingredients are fully incorporated.

Pour into the prepared pan and bake for 55-60 mins.

Remove from oven. Using a toothpick or large wooden skewer poke holes into the cake. Using a pastry brush, brush remaining 2 tbsp orange juice over hot loaf.

Let cool for 10 mins and remove from pan. Place on wire rack to finish cooling. When cool, glaze cakes.

Combine the 6 tbsp orange juice with powder sugar together with a whisk. Pour over cakes.

Scatter walnut on top.

recipe here!

Wednesday, January 20, 2010

Beef Bourguignon

We love old fashion pot roast, but loved this spin on it. YUM!

Beef Bourguignon

3 pounds beef roast, or beef stew meat (I used a chuck roast I had in the freezer)
6 slices bacon--no need to cook (I used turkey)
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby, your choice)
4 garlic cloves, smashed and chopped
1 tablespoon herbs de provence
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tomato paste (not pictured, oops!)
2 cups red wine (you can use non-alcoholic if you wish)

The Directions.

Use a 6 quart slow cooker. In the bottom of your stoneware, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.

Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return to the pot, if you would like more moisture to absorb.

Original Here!


Oh I have been meaning to post this recipe because I LOVE homemade spaghetti sauce and this one is just so yummy and easy! And it uses the crockpot. I LOVE my crockpot!! The only thing I did different was add only half the marjoram and used half beef half sausage. ENJOY!


2 pounds ground beef
1 medium onion, chopped
8 cloves garlic, minced
3 14 oz cans chopped tomatoes, drained
2 15 oz cans tomato sauce
2 6 oz cans tomato paste
1/3 cup sugar
2 tablespoons dried oregano
1 tablespoon dried basil
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper

1. Cook beef in large skillet until browned.

2. Transfer to 5 quart slow cooker. Stir in all remaining ingredients, mix well.

3. Cover and cook on low for 8 hours.

4. Serve over your favorite pasta. Happy sigh

Original found HERE