Potato Macaroni Salad

Got the recipe from here

5 large russet potatoes, peeled
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1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
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Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.
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Add the rest of the ingredients

Eggs
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Carrots
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onion
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Salt & Pepper
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mayonnaise
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Mix everything together, really well
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Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

This salad is so yummy! I LOVE IT!

Serve with HAWAIIAN HULI HULI CHICKEN

Here is the recipe again:

5 large russet potatoes, peeled
1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.

Add the rest of the ingredients: Egg, Carrots, onion, Salt & Pepper, mayonnaise

Mix everything together, really well

Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

HAWAIIAN HULI HULI CHICKEN

Got the recipe from here

1 1/2 pounds boneless/skinless chicken thighs (mine was a little under)
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½ cup packed brown sugar
½ cup ketchup
½ cup soy sauce
¼ cup sherry
2 tsp fresh ginger, minced
4 cloves garlic, minced
¼ tsp freshly ground black pepper

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Use a paper towel to pat the chicken dry

In a bowl, combine the Brown sugar
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ketchup
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soy sauce
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sherry
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fresh ginger
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garlic
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Pepper
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Reserve ⅔ cup of the marinade for a basting sauce.
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Pour the rest of the marinade over chicken pieces in a zip log bag
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chill the chicken overnight, or at least 8 hours. (I highly recommend overnight) Turn once or twice over night to ensure even marinating.

Drain/discard used marinade from chicken pieces. prepare grill. Grill the chicken 4-5 minutes per side,
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or just until center is no longer pink. Baste with the reserved sauce during the last few minutes of grilling.

Serve up nice and hot!

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SO GOOD!

Serve with Potato Macaroni Salad

Things I like Monday…

Hey there guys, Happy Monday to you all! Figured I would do a Things I like Monday  since I haven’t done one in a while…So here we are 2017! Damn last year FLEW by!

Check out my year here

So here are my findings on the inter-webs that I wanted to share with you all…

First things first….

So I joined Scentsy September 23rd! I love Scentsy! Love smelly good stuffs and I am in LOVE with alllllll things Scentsy!
https://jamiecreek.scentsy.us/

I have an obsession now! If you love Scentsy like I do, go to my site and check it out!
Scentsy LOVE #scentsbykris:
Image result for stargaze warmer scentsy
 :

I made this Crock Pot Beef Stew last year (minus the peas) and it was SO yummy! Perfect for this time of year!
Crock Pot Beef Stew is easy, hearty, and comforting. Toss everything into the crock pot at night then pop into the base and cook the next day! #glutenfree | iowagirleats.com

Holy YUM! EASY TACO STUFFED SWEET POTATOES
Aiming to eat more veggies? Load up on the good stuff by topping baked sweet potatoes with all your favorite taco ingredients. Bonus points for sneaking veggies into the taco filling too! These bad boys are naturally gluten free and easily made vegan, vegetarian, or paleo -- enjoy! :: Taco Stuffed Sweet Potatoes

This salad looks SO yummy! TRADITIONAL GREEK SALAD RECIPE
Traditional Greek Salad Recipe | The Mediterranean Dish. Simple, authentic Greek salad with juicy tomatoes, cucumbers, green peppers, creamy feta cheese and olives. Seasoned with oregano and dressed in extra virgin olive oil. A must try from TheMediterraneanDish.com

Perfection! BLT Lettuce Wraps
Bacon-lettuce-tomato-wrap-BLT-jackie-alpers-7

Normy and I have SO many coffee cups, We need to do something like this to free up some room in our cabinets!
6 Ways to Upgrade Your Apartment on a Budget | Her Campus:

This looks so yummy! AND I love this blog! TASTY THAI CHILI PORK STIR FRY
Tasty Thai Chili Pork Stir Fry

18 weeks of menu planning! 126 lightened up meals for 2017
Perfect for anyone who is being healthier in 2017
126 Lightened Up Meals for 2017. 18 weeks of Menu Planning! I howsweeteats.com

Bacon Wrapped BBQ Chicken Stuffed Chile Peppers Bacon Goodness!
Bacon Wrapped BBQ Chicken Stuffed Chile Peppers Recipe- shredded chicken tossed in your choice of BBQ sauce and sharp cheddar cheese, stuffed into a large chile, wrapped in bacon and slow grilled. As seen on Fox News!

Yum! Sweet and Sour Sticky Ribs
Talk about finger lickin’ good, these Slow Cooker Sweet and Sour Sticky Ribs are fall off the bone tender and coated in a spectacular Asian inspired sweet and sour sauce. www.keviniscooking.com

Yummy breakfast! Spicy Honey Breakfast Waffle Nachos
ABHSS_BreakfastWaffleNachos_0056.jpg

Always looking for new Salmon recipes! Baked Lemon & Herb Salmon
Baked Lemon and Herb Salmon - Juicy and delicious and ready in less than 20 minutes!

And those are my findings for this week! Happy Monday, and Happy 2017!

My Go-to Cucumber Salad

I LOVE Cucumbers! LOVE LOVE LOVE!

I love Cucumber salad! I could eat cucumbers EVERY day of my life! I really could! They never get old to me!

So whenever I make cucumber salad this recipe is the one I think of:

On the blog post where I got the recipe the original name for it is called “Kelsie’s awesome cucumber salad

So you will need:

The original recipe is a larger batch, I adjusted the recipe a little to make it my own
3- 4 large cucumbers, peeled and sliced thick, or thin (I did them thick)


2 medium tomatoes, chopped
1/2 medium red onion, diced

For the Dressing:

In a small bowl whisk together all the dressing ingredients.


1/2 cup cider vinegar


4 Tablespoons canola oil


2-3 Tbsp honey, (If you want it to taste sweeter, add more honey)


1 tsp celery salt


1 tsp dried basil


1 tsp ground mustard


1 tsp garlic powder


salt (to taste)


1/2 tsp dried oregano


few dashes of cayenne pepper

Now for the salad:

Place the cucumbers in a large bowl

 

Then add the onion

then the tomatoes

then pour the dressing you made over the cucumbers, onion, and tomatoes

Toss everything together

I feel like the longer the cucumbers sit in the dressing, the better it is. I’ve even let it sit overnight and tossed it a few times and it kind of pickled the cucumbers and the flavors were amazing! I’ve tried it right after I made it, without letting it sit and it’s still good, but I think it’s even better if it sits longer.

So if you are in a hurry, then mix everything together and eat it. If you have an hour, then let the salad chill in the fridge for an hour or 30 minutes. If you can let it sit overnight, I recommend letting it sit.

Recipe:
3- 4 large cucumbers, peeled and sliced thick, or thin (I did them thick)
2 medium tomatoes, chopped
1/2 medium red onion, diced

For the Dressing:
In a small bowl whisk together all the dressing ingredients.
1/2 cup cider vinegar
4 Tablespoons canola oil
2-3 Tbsp honey, (If you want it to taste sweeter, add more honey)
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
salt (to taste)
1/2 tsp dried oregano
few dashes of cayenne pepper

Now for the salad:
Place the cucumbers in a large bowl
Then add the onion
then the tomatoes
then pour the dressing you made over the cucumbers, onion, and tomatoes

Toss everything together

I feel like the longer the cucumbers sit in the dressing, the better it is. I’ve even let it sit overnight and tossed it a few times and it kind of pickled the cucumbers and the flavors were amazing! I’ve tried it right after I made it, without letting it sit and it’s still good, but I think it’s even better if it sits longer.

Quick Enchiladas

When you work 12-14 hour days like I do sometimes, you want a fast dinner. Yeah you could eat out, or order in, but come on that shit get’s old! So I wanted a fast Mexican dish and this is what I came up with…

So you will need:

2 chicken breasts cooked, and chopped up into small pieces (I made a whole chicken the night before and saved the breasts)

1/2 a medium onion, chopped

sharp cheddar cheese, grated

small can sliced, black olives
small can, diced hot green chilies
15 oz can red enchiladas sauce
15 oz can traditional refried beans

flour tortillas

Start by preheating your oven to 350 degrees

grab a casserole baking dish and coat the bottom of the dish with a thin layer of the enchilada sauce, set aside

cook the refried beans as directed on the can

Now grab a medium skillet or cast iron skillet and heat burner to medium high heat and coat the bottom of the pan with a little olive oil, now add the onion and saute

cook the onions 5-7 minutes, until translucent. Now add the chicken you chopped

then add the green chilies

add a little taco seasoning and stir everything together

turn burner off and set aside

No grab a plate and place a tortilla on it

smear some beans on it

then add some chicken

Then add some cheese

Then roll the enchilada up and place in baking dish

repeat until you use all the chicken

I ended up with  4 pretty good-sized enchiladas

Then pour the rest of the enchiladas sauce over the top and coat each enchilada

Then add the remaining cheese and the black olives, Drained

Then cover dish with foil and place in oven and bake for 30 minutes

Remove from oven and remove foil and let cool for a few minutes before serving


Top with lettuce, tomato and sour cream


Recipe

2 chicken breasts cooked, and chopped up into small pieces (I made a whole chicken the night before and saved the breasts)
1/2 a medium onion, chopped
sharp cheddar cheese, grated
small can sliced, black olives
small can, diced hot green chilies
15 oz can red enchilada sauce
15 oz can traditional refried beans
flour tortillas

Start by preheating your oven to 350 degrees
grab a casserole baking dish and coat the bottom of the dish with a thin layer of the enchilada sauce, set aside
cook the refried beans as it has stated in the can
Now grab a medium skillet or cast iron skillet and heat burner to medium high heat and coat the bottom of the pan with a little olive oil, now add the onion and saute
cook the onions 5-7 minutes, until translucent. Now add the chicken you chopped
then add the green chilies
add a little taco seasoning and stir everything together
turn burner off and set aside
No grab a plate and place a tortilla on it
smear some beans on
then add some chicken
Then add some cheese
Then roll the enchilada up and place in baking dish
repeat until you use all the chicken
I ended up with  4 pretty good-sized enchiladas
Then pour the rest of the enchiladas sauce over the top and coat each enchilada
Then add the remaining cheese and the black olives, Drained
Then cover dish with foil and place in oven and bake for 30 minutes
Remove from oven and remove foil and let cool for a few minutes before serving
Top with lettuce, tomato and sour cream

Fruit Salad with Homemade whipped cream

My mother in law had us over for dinner one night and I (of course) asked what I could make/bring. She had requested a dessert, but something healthier. So I thought why not fruit salad. She also likes things that are Light and fresh. So this is what I came up with…

So I went with fruit that was on sale…

6 oz Blueberries, washed

32 oz or 2 pounds of strawberries, washed and cut into bite size pieces
4 bananas, peeled and sliced
then I thought, instead of sprinkling sugar over the fruit, because I like sugar sprinkled over my strawberries, I’ll make a vanilla bean whipped cream to go over the top
So Mexican vanilla or regular vanilla
one pint of heavy whipping cream
Seeds from 1 vanilla bean
sugar

So I used my kitchen aid mixer to do the whipped cream with the whisk attachment

Add the whole container of heavy whipping cream to the bowl

Then add in 1 tbsp of the vanilla (I used clear mexican vanilla)

then add  in the seeds from the vanilla bean

then add in 3 tbsp of granulated sugar

then turn mixer to medium high-speed

Mix the whipped cream until you get stiff peaks

See the little specks of vanilla bean? I put the whipped cream into a container and put it in the fridge to chill, until you are ready to use it.

so grab a medium/large bowl and add the washed blueberries

Then add the strawberries

I love the glass bowl I used (got it from Ikea) I am obsessed with bowls and kitchen stuffs! (Hmmm image that).

next add the banana slices

then add the zest of one lemon (adds a nice freshness)

Then add the juice of 2 lemons, helps the bananas from turning brown and adds extra freshness to the fruit and a little tang!

Stir the fruit, zest and juice all together

Then I added in a few mint leaves to make the salad look extra pretty

cover bowl and let the fruit chill in fridge for about an hour before serving.
Then when ready to serve, add desired amount to bowl or plate and add desired amount of whipped cream to the top of your fruit. (I piped the whipped cream over the fruit to make it look extra pretty).


 

Recipe

6 oz Blueberries, washed
32 oz or 2 pounds of strawberries, washed and cut into bite size pieces
4 bananas, peeled and sliced

So Mexican vanilla or regular vanilla
one pint of heavy whipping cream
Seeds from 1 vanilla bean
sugar

So I used my kitchen aid mixer to do the whipped cream with the whisk attachment
Add the whole container of heavy whipping cream to the bowl
Then add in 1 tbsp of the vanilla (I used clear mexican vanilla)
then add  in the seeds from the vanilla bean
then add in 3 tbsp of granulated sugar
then turn mixer to medium high-speed
Mix the whipped cream until you get stiff peaks
See the little specks of vanilla bean? I put the whipped cream into a container and put it in the fridge to chill, until you are ready to use it.
so grab a medium/large bowl and add the washed blueberries
Then add the strawberries
I love the glass bowl I used (got it from Ikea) I am obsessed with bowls and kitchen stuffs! (Hmmm image that).
next add the banana slices
then add the zest of one lemon (adds a nice freshness)
Then add the juice of 2 lemons, helps the bananas from turning brown and adds extra freshness to the fruit and a little tang!
Stir the fruit, zest and juice all together
Then I added in a few mint leaves to make the salad look extra pretty
cover bowl and let the fruit chill in fridge for about an hour before serving.
Then when ready to serve, add desired amount to bowl or plate and add desired amount of whipped cream to the top of your fruit. (I piped the whipped cream over the fruit to make it look extra pretty).

Jalapeno Poppers

Who doesn’t love bacon?
So true.:

If you don’t, then you need to seek professional help! Because bacon is love…

source

So I made these babies for my friend Stacey’s craw-fish boil last summer….

You will need a shit-ton of jalapenos, or as many that will fit in a bag at the grocery store. So 1 1/2 – 2 pounds

You will need 2 pounds of bacon…and in the picture that I have posted the bacon is thick cut. I recommend getting the thin cut bacon as it wraps around the jalapeno WAY better….I’ve made this recipe a few times and each time I learn something new to make it easier to make them.

When cutting and washing the jalapenos, I HIGHLY recommend wearing gloves. I have learned this (the hard way) by not wearing gloves and then washing my hands and then rubbing my eyes after (like a dumb ass) and holy BURNING! So don’t be a dummy like me, and wear some damn gloves!

So start by cutting the jalapenos in 1/2 length wise. Then I washed them, as I took the seeds out. You can leave the seeds and membranes in for hotter poppers. I took out seeds and the membranes and there were some that were still pretty dang hot.

I got 3 pounds of cream cheese, but did not use it all. I recommend getting 1 1/2 to 2 pounds cream cheese. I also pulled the cream cheese out about an hour before I used it. So it comes a little to room temperature and it makes it easier to smear into the jalapeno.

now that the jalapenos are cut and seeded, start smearing the cream cheese goodness into them, I added as much that would fit, maybe even more, because who the f*ck doesn’t like cream cheese?

So then when wrapping the peppers, you will need to use a full piece of bacon for each pepper. I learned this through trial and error. Many errors. I tried cutting the pieces in thirds, and in half. I even tried just laying a small piece of bacon on top of the cream cheese, (What was I thinking, Not even enough). No sir, you need a whole strip of that bacon love to wrap around your popper.

I ended up having to run to the store to get another pound or 2 of bacon. I still didn’t have enough. So I ended up cutting the strips of bacon in half, length wise and again, still not enough bacon. USE A WHOLE STRIP OF BACON and make sure you get enough!
Source

So instead of baking the poppers, I HIGHLY recommend grilling them. They take longer but hey

Grill them until the bacon is nice and crisp on the edges and the cream cheese is nice and bubbly. Depending on how full your grill is and how high it is (can’t turn it too high as you will burn the poppers) and how many poppers you add to your grill they can take 30-45 minutes to grill…But so worth the wait, TRUST ME!


So true...:
Source


Recipe

You will need a shit-ton of jalapenos, or as many that will fit in a bag at the grocery store. So 1 1/2 – 2 pounds

You will need 2-4 pounds of bacon…I got thick cut bacon, I recommend getting the thin cut bacon as it wraps around the jalapenos WAY better….

When cutting and washing the jalapenos, I HIGHLY recommend wearing gloves.

So start by cutting the jalapenos in 1/2 length wise. Then I washed them, as I took the seeds out. You can leave the seeds and membranes in for hotter poppers.

I recommend getting 1 1/2 to 2 pounds cream cheese. I also pulled the cream cheese out about an hour before I used it. So it comes a little to room temperature and it makes it easier to smear into the jalapeno. Now that the jalapenos are cut and seeded, start smearing the cream cheese goodness into them, I added as much that would fit, maybe even more.

So then when wrapping the peppers, you will need to use a full piece of bacon for each pepper. again USE A WHOLE STRIP OF BACON!
So instead of baking the poppers, I HIGHLY recommend grilling them.

Grill them until the bacon is nice and crisp on the edges and the cream cheese is nice and bubbly. Depending on how full your grill is and how high it is (can’t turn it too high as you will burn the poppers) and how many poppers you add to your grill they can take 30-45 minutes to grill…But so worth the wait, TRUST ME!

Lasagna

I hardly ever make lasagna because it is such a process. But one night I was craving it big time. Heck I had been craving it for a couple of weeks, so I decided to make it…so this is how I do lasagna…

So start with the meat sauce. (I did mine this time with fresh tomatoes).

So you will need:
9 Roma tomatoes, cored and cut an X in the bottom of tomato
28 oz can of whole peeled tomatoes (I used San Marzano, of course)
6 oz can of tomato paste
Lasagna noodles
1 large yellow onion, chopped
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3 garlic cloves, minced
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(about) 1/2 a pound of spicy Italian chicken sausage (or you could just use spicy Italian Sausage)
(about) 1 pound ground beef
Olive oil
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Start by filling a pot with water and bringing to a boil.
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Add the tomatoes and boil 10-12 minutes, or until the skins split or lift
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While the tomatoes boil grab another pot or dutch oven and place it on burner and turn to medium heat and coat the bottom of the pan with olive oil
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add the chopped onion to the pan
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saute for about 7 minutes stirring a couple of times, so the onions don’t burn. Then add the garlic
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saute the garlic for about a minute or two, stirring into onions

Then add the meat
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ground the meat up into small chunks.
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cook until meat is browned though
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Next add the can of whole peeled tomatoes to a blender or use a hand blender and blend them into a sauce

Then add the sauce to the meat
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Next the tomatoes that are boiling, go ahead and remove them and add them to an ice bath
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Peel the skins off, then add them to a blender or use a hand blender and blend them into a sauce as well
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add that sauce to the meat
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Then add in 1 Tbsp of balsamic Vinegar
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add in the tomato paste
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Then add in about 3/4 cup of red wine
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1 tbsp brown sugar
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stir everything together

Now add the spices

I added these all on taste
Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt
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Stir everything together and let the sauce simmer for a bit
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Next fill a pot with water and bring to a boil and follow instructions on box for the lasagna noodles
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Heat your oven to 350 degrees

and once the pasta noodles have boiled, drain them and now you can assemble your lasagna

So grab a baking dish, I think mine is a 12″ x 9″ Rectangular Baking Dish.

Next grab the cheeses you will use:
I used shredded mozzarella
Grated Parmesan Romano blend
15 oz container Ricotta cheese

and grab everything else to assemble the lasagna with, sauce
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Mix the ricotta and 1 egg together in a bowl, and set aside

So take some meat sauce and add a little amount to just cover the bottom of the baking dish
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Then do a single layer of lasagna noodles
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Then smear a thin layer of the ricotta cheese over the noodles
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Then sprinkle a thin layer of mozzarella cheese and Parmesan cheese
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Then another layer of meat sauce
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Noodles, cheese
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repeat until you have used all noodles (you may have a few left over) cheese, sauce

for the last layer do noodles then ricotta cheese, then sauce and top the sauce with any cheese left over. I added Parmesan cheese only because I ran out of Mozzarella.
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Cover lasagna with foil and bake in 350 degree oven for 35 minutes.

When done baking, remove foil and the cheese should be all melted and gooey

Let the lasagna cool for 10 minutes before serving
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Recipe

  • So you will need:
  • 9 Roma tomatoes, cored and cut an X in the bottom of tomato
  • 28 oz can of whole peeled tomatoes (I used San Marzano, of course)
  • 6 oz can of tomato paste
  • Lasagna noodles
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • (about) 1/2 a pound of spicy Italian chicken sausage (or you could just use spicy Italian Sausage)
  • (about) 1 pound ground beef
  • Olive oil
  • 1 Tbsp of balsamic Vinegar
  • 3/4 cup of red wine
  • 1 tbsp brown sugar
  • Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt, to taste
  • shredded mozzarella cheese
  • Grated Parmesan Romano blend
  • 15 oz container Ricotta cheese
  • 1 egg
  • Start by filling a pot with water and bringing to a boil.
  • Add the tomatoes and boil 10-12 minutes, or until the skins split or lift
  • While the tomatoes boil grab another pot or dutch oven and place it on burner and turn to medium heat and coat the bottom of the pan with olive oil
  • add the chopped onion to the pan
  • saute for about 7 minutes stirring a couple of times, so the onions don’t burn. Then add the garlic
  • saute the garlic for about a minute or two, stirring into onions
  • Then add the meat, ground the meat up into small chunks.
  • cook until meat is browned though
  • Next add the can of whole peeled tomatoes to a blender or use a hand blender and blend them into a sauce
  • Then add the sauce to the meat
  • Next the tomatoes that are boiling, go ahead and remove them and add them to an ice bath
  • Peel the skins off, then add them to a blender or use a hand blender and blend them into a sauce as well, add that sauce to the meat
  • Then add in 1 Tbsp of balsamic Vinegar
  • add in the tomato paste
  • Then add in about 3/4 cup of red wine, 1 tbsp brown sugar
  • stir everything together
  • Now add the spices
  • I added these all on taste
  • Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt
  • Stir everything together and let the sauce simmer for a bit
  • Next fill a pot with water and bring to a boil and follow instructions on box for the lasagna noodles
  • Heat your oven to 350 degrees
  • and once the pasta noodles have boiled drain them and now you can assemble you lasagna
  • So grab a baking dish, I think mine is a 12″ x 9″ Rectangular Baking Dish. (not 100% sure)
  • Next grab the cheeses you will use
  • I used shreeded mozzerella
  • Grated Parmesan Romano blend
  • 15 oz container Ricotta cheese
  • and place the sauce next to baking dish
  • Mix the ricotta and 1 egg together in a bowl, and set aside
  • So take some meat sauce and add a little amount to just cover the bottom of the baking dish
  • Then do a single layer of lasagna noodles
  • Then smear a thin layer of the ricotta cheese over the noodles
  • Then sprinkle a thin layer of mozzarella cheese and Parmesan cheese
  • Then another layer of meat sauce, Noodles, cheese
  • repeat until you have used all noodles (you may have a few left over) cheese, sauce
  • for the last layer do noodles then ricotta cheese, then sauce and top the sauce with any cheese left over. I added Parmesan cheese only because I ran out of Mozzarella.
  • Cover lasagna with foil and bake in 350 degree oven for 35 minutes.
  • When done baking, remove foil and the cheese should be all melted and gooey
  • Let lasagna cool for 10 minutes before serving

San Marzano sauce with Pancetta, Onions and Garlic

This past summer, I got some yummy San Marzano tomatoes at the farmers market. Anyone who know’s me (really knows me) knows how much I LOVE San Marzano tomatoes! So I wanted to make a simple but yummy sauce with them. You don’t need to add a bunch of ingredients when using San Marzno tomatoes because they have SO much flavor and a sweetness to them. (that’s why I love them).

So I got 6 tomatoes at the farmers market.
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Core the tomatoes and stick the tip of the knife that you used to core the tomatoes on the other end of the tomatoes and make an X. This helps when peeling the skin off.
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Grab a large pot and fill it with enough water to boil 6 tomatoes (I probably added too much water) and place it on a burner and turn to high heat.

once the water comes to a boil, add the tomatoes and boil them for about 10-12 minutes.
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While the tomatoes are boiling chop 1 large yellow onion, mince 3-4 cloves of garlic,
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then chop up 3 oz of pancetta (or more, if you like more).
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once the tomatoes have boiled for about 10-12 minutes (the skins should lift up around where you cored, or made the X in the tomato and that means they are ready to peel).

add them to an ice bath, (a bowl filled with 1/2 ice, and 1/2 water) this stops the tomatoes from continuing to cook and cools them off so you can handle them.
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once the tomatoes sit in the ice bath for a minute go ahead and pull them out and peel the skin off
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Then chop the tomatoes up, and set aside

Now grab another pan or dutch oven, heat burner to medium heat and coat the bottom of the pan with olive oil
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Then add in the chopped onion
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Saute for 5 minutes or until the onions are translucent, stirring a few times, so the onion doesn’t burn.

Then add in the chopped pancetta
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Cook pancetta with onions for a few minutes, stirring a couple of times.

Then add in the garlic
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Saute for about a minute stirring in with the pancetta and onion.

Now add in some tomato sauce, and a 28oz can of San Marzano tomatoes.
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Now add in the chopped tomatoes
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Stir everything together

I seasoned mine with salt, pepper, dried basil and a little splash of red wine and stirred everything together and tasted, and adjusted seasoning as needed.
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Then let the sauce simmer for 20-30 minutes

I served mine over spaghetti noodles. Just follow the directions on the pasta box. You could use any pasta you like.
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Simple, light and delicious!
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Recipe

  • 6 San Marzano tomatoes.
  • 1 large yellow onion, chopped
  • 3-4 cloves of garlic, minced
  • 3 oz of pancetta (or more, if you like more), chopped
  • olive oil
  • tomato sauce (any size)
  • 28oz can of San Marzano tomatoes
  • salt, pepper, dried basil, to taste
  • red wine, a splash
  • Pasta noodles
  • So I got 6 tomatoes at the farmers market.
  • Core the tomatoes and stick the tip of the knife that you used to core the tomatoes on the other end of the tomatoes and make an X. This helps when peeling the skin off.
  • Grab a large pot and fill it with enough water to boil 6 tomatoes and place it on a burner and turn to high heat.
  • once the water comes to a boil, add the tomatoes and boil them for about 10-12 minutes.
  • While the tomatoes are boiling chop 1 large yellow onion, mince 3-4 cloves of garlic,
  • then chop up 3 oz of pancetta (or more, if you like more).
  • once the tomatoes have boiled for about 10-12 minutes (the skins should lift up around where you cored, or made the X in the tomato and that means they are ready to peel).
  • add them to an ice bath, (a bowl filled with 1/2 ice, and 1/2 water) this stops the tomatoes from continuing to cook and cools them off so you can handle them.
  • once the tomatoes sit in the ice bath for a minute go ahead and pull them out and peel the skin off
  • Then chop the tomatoes up, and set aside
  • Now grab another pan or dutch oven, heat burner to medium heat and coat the bottom of the pan with olive oil
  • Then add in the chopped onion
  • Saute for 5 minutes or until the onions are translucent, stirring a few times, so the onion doesn’t burn.
  • Then add in the chopped pancetta
  • Cook pancetta with onions for a few minutes, stirring a couple of times.
  • Then add in the garlic
  • Saute for about a minute stirring in with the pancetta and onion.
  • Now add in some tomato sauce, and a 28oz can of San Marzano tomatoes.
  • Now add in the chopped tomatoes
  • Stir everything together
  • I seasoned mine with salt, pepper, dried basil and a little splash of red wine and stirred everything together and tasted, and adjusted seasoning as needed.
  • Then let the sauce simmer for 20-30 minutes
  • I served mine over spaghetti noodles. Just follow the directions on the pasta box. You could use any pasta you like.
  • Simple, light and delicious!