Gotta-Have-It Garlic Bread

some of the best garlic bread you will taste!

recipe

1/2 cup softened butter
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1/4 cup mayonnaise
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1 tablespoon minced garlic
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2 tablespoons grated Parmesan
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1 teaspoon smoked paprika
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Pinch red pepper flakes
1/4 teaspoon onion powder
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1/4 teaspoon garlic powder
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Pinch coarsely ground black pepper
1 tablespoon chopped fresh parsley leaves
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Pinch kosher salt
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1 large baguette

Preheat the broiler.

In a small bowl, mix together all ingredients until well combined.
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Cut the baguette in half, lengthwise, and spread the butter mixture liberally on each half.
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Arrange on a sheet tray
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and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven,
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slice and serve.
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Here is that recipe for you again:
1/2 cup softened butter
1/4 cup mayonnaise
1 tablespoon minced garlic
2 tablespoons grated Parmesan
1 teaspoon smoked paprika
Pinch red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Pinch coarsely ground black pepper
1 tablespoon chopped fresh parsley leaves
Pinch kosher salt

Directions

1 Baguette

Preheat the broiler.

In a small bowl, mix together all ingredients until well combined. Cut the baguette in half, lengthwise, and spread the butter mixture liberally on each half. Arrange on a sheet tray and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven, slice and serve.

Meatloaf with Sweet Ketchup Glaze

Recipe

For the meatloaf:

1 lb. 85/15 ground beef
1 cup unseasoned dry bread crumbs
2 tablespoons chopped Italian parsley
1/2 cup freshly grated parmesan cheese (omit if going dairy-free)
2 teaspoons kosher salt
2 tsp. Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 egg, beaten
3/4 cup warm water

For the glaze:

1/3 cup ketchup
2 1/2 tsp. brown sugar
1 1/2 tsp. dry mustard
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Preheat oven to 325 degrees.

Place the ground beef,
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bread crumbs,
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parsley,
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parmesan,
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salt,
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pepper, nutmeg, egg,
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and 3/4 cup warm water in a bowl.
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Combine very lightly with a fork.

Transfer mixture to a 9-inch X 5-inch loaf pan.
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In a small mixing bowl, stir together the ketchup,
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dry mustard
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and brown sugar for the glaze.
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Pour the glaze over meatloaf and spread evenly.
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Bake until meatloaf reaches 160 degrees on an instant read thermometer, about 1 hour. Let rest 5 minutes before slicing.

-1

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Dinner is served!
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Mushroom Salad

So I got the inspiration for this recipe from a previous recipe I posted: Mushroom Salad

button mushrooms, flat-leaf parsley, olive oil, fresh lemon juice, Kosher Salt and freshly ground black pepper, Parmesan

So I used this recipe but I did things a little different…(I would make this salad first when making it with dinner and in the time you cook the rest of the meal this salad chills in the fridge)

I used 2 different kinds of mushrooms Baby Bella’s and Button Mushrooms.
10oz Baby Bella and 2 8 oz Button/White Mushrooms
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Wash the mushrooms with paper towels or wet rag, I set mine out to dry a little on a paper towel
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Slice mushrooms
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Add the mushrooms to a preheated skillet to medium/high heat and the pan has been coated with olive oil
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Add about 1/3 cup of white wine to mushrooms
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Salt and Pepper Mushrooms to taste and add in a little garlic salt as well
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Saute mushrooms 15-20 minute, liquid will evaporate
Then add the juice of one lemon
and add cooked mushrooms to a large bowl to cool
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Add in 2 TBSP of chopped Fresh Parsley
and 2 TBSP of grated Parmesan cheese and Salt and Pepper and mix together
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Put in fridge to chill until you are ready to eat.

Pesto

I am about a month behind on my blog! I’m trying to catch up!

So 2 weeks ago on this day Sunday. I had a bunch of men in my house. It always seems to work out that way…There needs to be more ladies here! I need Vagina Time! (ha Some won’t get that, or will find it offensive. But My friend Fawn and I used to say I need Vagina time when we needed girl time).

So Normy was already for some FOOTBALL! Notice Bronco hat, Drink in hand, and laptop up with his stats, yes that means its business time…also known as football time…
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So the first man named Russ showed up, He brought Beer…
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2nd man showed up named James, he brought Basil…
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Just a little…
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So I put the men to work!

Pull basil leaves so that I can clean them! and making yummy recipes for yous!
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The leaves need a bath…
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Refreshing…
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Then once the basil has had its bath, it needs time to dry…
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then you need a bunch of men staring at it…
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OK now to make some PESTO!

recipe

3 cups packed fresh basil leaves
4 cloves garlic
3/4 cup grated Parmesan cheese
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1/2 cup olive oil
1/4 cup pine nuts
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(I toast my pine nuts a little)
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1/2 cup chopped fresh parsley
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Combine basil,
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garlic,
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Parmesan cheese,
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olive oil, and nuts
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in a food processor or blender. Blend to a smooth paste. Add parsley if desired.
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And here come the Paparazzi…
Papa-Paparazzi
Papa-Paparazzi

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So when tasting pesto, I put it on bread or a cracker to taste…
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And before you taste it, you MUST take pictures…
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Is it good?

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Then you make a whole bunch and give it to your friends…
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More Basil, pesto Recipes to follow…

Jamie’s Zucchini, Corn, and Mushroom concoction

OK I totally made this up one night! And it actually tasted pretty damn good!

Normy and I went on a walk this evening. Our Rec center is closed this week, because they are doing some renovations, so we have had to get creative with our workouts, so tonight we decided to walk and we came across a little community garden on Vassar and Vine (So if you live in Denver check it out)

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It’s called:
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They had so MANY goodies growing in their little garden
Eggplant
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Green Bell Peppers
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Spiders
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My MOST Favorite Tomato EVER San Marzano
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Then my 2nd FAVORITE tomatoes Heirloom Tomatoes
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So there was a very nice man and woman at the Garden and we were talking away to them, and they gave us some goodies to take home, some tomatoes, some peppers, and a zucchini
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So I sliced the tomatoes up and we had them with dinner with a little salt and Pepper
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Then I used the zucchini in the dish I made up
So take 8oz of mushrooms, wash them with a damp rag or paper towel, slice them up
then get you a zucchini and wash it and slice it up too
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Then get you a yellow or red onion and chop it up
Then get a cast iron skillet and preheat it to med heat and add 1/2 a stick of butter and enough olive oil to coat the pan
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Then add the onions and Mushrooms
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dd a little salt and pepper to taste and cook the shrooms and onions on med for about 15-20 minutes until the onions are translucent and the shrooms have a nice color
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Then get you 4 ears of corn on the cob and cut the corn off the cob and add that to the pan
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add more salt and pepper and a little garlic salt and cook corn for 10-12 minutes
Then add the zucchini that you sliced up before
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cook that for like 5-7 minutes. Make sure the zucchini does not get mushy
Then chop up some flat leaf parsley and fresh dill about a tablespoon of each and throw that in
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stir it in a little and turn the burner off
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add a little more pepper and garlic salt
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and there you go…EAT!

 

Another quick Marinara Sauce

I have been a big slacker when it comes to posting recipes! It’s been 3 days! I hope everyone has survived without some Jamie food posts in their day!

I would have to say that my most favorite thing to make is marinara sauce. There are SO many different things you can do, and add and one ingredients can make it taste totally different (in my opinion) So I made up another quick marinara sauce the other day and I basically went in my fridge to see what I could find and see how I would make it and this is what I came up with…

Take some pasta any kind you like and follow the instructions on the box on how to make it…
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Then start by chopping up half a red onion
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Then preheat a sauce pan on the stove to med heat and pour in 1 tablespoon of olive oil, throw the chopped onions in
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then chop up 1/2 a cup of green bell pepper, add to pot with onions, stir
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wash three, large mushrooms, can be Crimini, button or portobelo mushrooms

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Chop up into cubes
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throw in with onions, and green bell pepper.
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then dice up 3 cloves of garlic, then throw in with onion, green bell pepper, mushrooms
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Then add some spices: I added in balsamic vinegar, onion salt, kosher salt, red pepper flakes, garlic salt, basil, oregano, thyme, freshly cracked black pepper (I did all by taste) maybe start with a teaspoon of each, except for the salts, do 1/4 tsp of garlic,onion, and kosher salt.

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Stir and Saute for about 2 minutes, until you really start to smell the garlic

then add in 2 15 oz cans of tomato sauce
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stir everything up and add 2 tablespoons of brown sugar, then add in the MOST important ingredient of ALL…

Red WINE

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stir and taste, add more spices if needed

then simmer for about 15-20 minutes let the flavors blend together and become good friends.

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then put some pasta on a plate and top with the yummy sauce you just made…top with fresh, chopped Italian, flat leaf parsley…
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Lasagna

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  • 2 pound dried lasagna noodles
  • Extra-virgin olive oil
  • 2 pounds ground beef
  • 2 pound ground Italian sausage
  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons chopped fresh basil
  • 1/4 cup finely chopped Italian flat-leaf parsley
  • 1 tablespoon chopped oregano leaves (I used dried oregano)
  • 2 tablespoons all-purpose flour
  • 2 cups red wine
  • 2 (28-ounce) cans tomatoes
  • 3 tablespoons heavy cream
  • 1 teaspoon ground cinnamon (didn’t add)
  • 2 quarts ricotta cheese, (2 containers)
  • 2 eggs, lightly beaten
  • 1/2 cup grated Parmesan
  • Kosher salt and freshly ground black pepper
  • 1 pound mozzarella cheese, shredded
  • Grated Parmesan and mozzarella, for topping (I used Provolone Cheese as well) 

 

Preheat oven to 350 degrees F.

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.

Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.

In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.

To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

Recipe