Red sauce with Beef cubes

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Yesterday I made my homemade sauce with beef cubes. (Simple explanation. Freezer broke so I had to use some items. One being beef stew meat).

I never had done this before and the meat and sauce were quite delicious.

It was approximately 1 lb. lean beautiful beef.

I browned the meat in a pot on top of stove with a small thinly sliced onion in olive oil. After the both were lightly browned I added 2 generous (Large)cloves of garlic sliced very thin. ( I usually use my garlic mincer).

I cooked everything a little longer ( I didn’t drain the meat because it was super lean)and then added all to my crockpot along with 1 large 28 oz. can Tuttorosso crushed tomatoes and 1-15 oz can organic tomato sauce , 1 tsp. Dried basil, and a little extra salt and pepper.

We were busy all day so it cooked from 9 am until about 5 on low. The meat was tender and the sauce was awesome. Every crockpot is different so you should check the meat periodically for tenderness.

I cooked 1 lb. small rigatoni (Delallo brand)until a’dente. We don’t care for overcooked pasta.

Here’s a picture of the sauce and what was left of the pasta. I did separate some plain to make a quick alfredo sauce just in case. Note: the red sauce was so awesome I should have used all the pasta with the red.

House smelled great and of course don’t forget the Pecorino!!!

Shrimp linguine in a rose’ marinara sauce

Hi everyone:

My recipes are usually posted right after I make them.  Most times I don't use an actual  recipe but when I know someone may want to duplicate it I measure everything to be accurate.

Today's Meal took under an hour from start to finish to complete and both hubby and I enjoyed it.

It's similar to shrimp scampi but with added tomatoes or as today jar sauce.  

I really like this brand and I find it at Costco in bottles of two.  It's very close to my home made and I use whenever I need a jar sauce in a pinch.

Just a note:  I find sauteeing the shrimp before adding the sauce for a few minutes in the butter, garlic mixture to give a bit more flavor to this recipe.  Just remember to not overcook this recipe.  It's easy and using already cooked and thawed shrimp works perfectly.

Enjoy!

Note 2.

I'm using fresh grated parmesan cheese in this recipe and I like it.  It's a switch because I usually use Pecorino Romano.  

The recipe is as follows:
3 tablespoons butter
1/4 cup olive oil
1 large clove minced garlic
1 tsp. Dried parsley
1/4 cup heavy cream
1-24 oz. Victoria brand marinara sauce
1 lb. Medium deveined shrimp
1lb. Linguine pasta cooked according to directions (a’dente)

In a large size pan place olive oil and butter.  Allow butter to incorporate into oil.  Add minced garlic and parsley.  Sauté until garlic starts to sizzle slightly.  Add shrimp and cook for a minute or two.  Add marinara and cook several minutes more. Add heavy cream and stir until blended.  Toss with drained linguine and garnish with grated Parmesan cheese.  Serve with a tossed vinaigrette salad.

Enjoy!

My hubby set the table.  He certainly knows short cuts...

Cabbage, Potato and Carrot Soup

Delicious soup recipe found on all recipes.com

I was looking for something different that I would be able to make within an hour .  I did have to get the ingredients but I was going shopping to Aldi anyway.  All ingredients are Aldi products.

• 4 large carrots, thinly sliced
• 2 large potatoes, thinly sliced
• 1 large onion, thinly sliced
• 1/4 medium head green cabbage, thinly sliced
• 2 cloves garlic, smashed
• 6 cups chicken stock

• 1 tablespoon olive oil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon salt
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• Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
• Frim my kitchen to yours,
  
  
  
  ground black pepper to taste

Combine the carrots, potatoes, onion, cabbage, garlic,

Mayo Chicken

Another quick meal for Monday!


Crispy and moist finally a recipe where moist and crispy go together.

Approximately 3/4 lb. thin boneless skinless chicken breasts( if I can’t find thin boneless chicken breasts I carefully filet the chicken myself).
3 to 4 T mayonnaise
3/4 cup butter crackers crushed
Garlic powder
Salt
pepper

Spray a 13x9 inch baking dish with cooking spray.

Turn oven to 425 degrees

Add salt, pepper, garlic powder and crushed crackers to combine. I use wax paper for easy clean up.

Rub chicken with mayonnaise and then into Seasoned crackers.

Spray pan with cooking spray. Lay chicken in pan spray light amount of cooking spray on them.

Place in oven of 425 degrees for approximately 20 to 30 minutes depending on amount of chicken.

I served with my homemade Macaroni and Cheese and fresh strawberries.

Option:   potato, vegetable, salad of choice.

Cherry bars cookies

This is a Betty Crocker recipe I adapted to my liking.

I didn’t have raspberries but had fresh cherries.

I didn’t have a cookie mix so I made my own.

That’s what is all about on some days and fortunately this recipe came out delicious!

Yummy!

Cookie Base ( Betty’s recipe) 

***Note:  if using Betty Crocker recipe temperature for baking crust is different than my recipe.

1

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

Butter and egg called for on cookie mix pouch

1

tablespoon finely grated lemon

** NOTE:  I used my own cookie base recipe ( M. J. Recipe)

1 stick softened butter

1/3 cup sugar
1 cup flour
1 tsp.. Vanilla extract

Using a hand or stand mixer beat above ingredients.  It will form a soft ball.

Place dough in a 13x9 inch pan.  I used my fingers to gently press into place.  Once spread I placed waxed paper over the dough used a roller to even out.

Turn oven to 450 degrees.  Place crust in oven and bake 8 minutes.  Remove from oven and place cherries spacing apart as shown. ( I pitted and cut the cherries)

Top with below filling and bake according to below directions.


Filling Per Betty Crocker

1

cup fresh raspberries ( I used pitted fresh cherries cut in half )$

3

eggs, slightly beaten

1

cup granulated sugar

3

tablespoons Gold Medal™ all-purpose flour

1

tablespoon finely grated lemon peel 

1/4

cup fresh lemon juice

Powdered sugar

• 1

  Heat oven to 350 degrees.  Use a 13x 9” baking dish 
• 2

  In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Press into pan. Bake 14 to 16 minutes or until light golden brown. Sprinkle raspberries on crust. Lightly press raspberries into crust.
  
• 3

  In medium bowl, beat 3 eggs, granulated sugar and flour with whisk until well blended. Stir in 1 tablespoon lemon peel and the lemon juice. Pour evenly over raspberries on crust.
  

  
  
• 4

  Bake 18 to 22 minutes or until center is set. Cool completely, about 2 hours. 
• 5

  When ready to serve, sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.

Adapted from Betty Crocker recipe