Tortellini with Peperoni and Vegetables

If you follow my blog, you are aware that I am not a big proponent of prepackaged, processed food, but sometimes, you have to do what you have to do.  If you have time and the inclination to make your own tortellini, invite me over.  But I do not have that kind of time, currently.  School has started and we are going in all sorts of directions, but we still like to eat together, at the table.

This meal took a total of 40 minutes, including chopping the vegetables and boiling the tortellini.  It takes longer to go to the drive-thru and come home that that.  Seriously!

Pot Stickers with Chris' Homemade Dipping Sauce

We have been craving oriental food, so you are getting several recipes that have that influence.  This particular recipe reminded me a lot of making tamales. Why, you ask?  Because it is easier, and definitely more fun to assemble, if you have help.Chris and I made these while watching Star Wars, episode 3.  (My kitchen counter faces the TV.) So we made our little  pot stickers, each with our own design. Chris made the dumpling shape and I made triangles, which were not pretty so I did not photograph them.
When I bought the Won Ton wrappers, rectangles were to only ones available.  If I had thought of it, we could have used a cookie cutter to make the wrappers round, but it just dawned on me, now.  I think these would be much nicer made with round wrappers.  Oh well, I will just have to make these again.  That will be great because these were very, very, very YUMMY!

Shrimp and Squash Spaghetti Alfredo

I love this time of year, when gardens start to make profusely. I did not put a garden in this year but have had other people share their produce with me.  The produce in the photo above is complements of the Aultman's, who live in Limestone County. They gave 2 giant bags of assorted produce to Shirley and she shared with us. This is some of the largest squash I have ever seen.  Usually, when squash get this large, the seeds are hard and the flesh is woody tasting.  These squash were tender with small seeds. Absolutely wonderful. 
So this is the first meal I made with part of 2 of the squash.

Homemade Spaghetti Sauce with Noodles

Normally, I would toss the sauce with the noodles, prior to serving, but I wanted you to see the delicious,quick,and easy sauce.  Bringing the water to a boil and cooking the noodles takes longer than the sauce. Seriously! And this sauce tastes so much better than prepared sauce. 

Spaghetti Alfredo with Fresh Spring Vegetables

This is a quick and easy meal that puts the "fast" in really delicious food. Really~
While the pasta water is coming to a boil, make the sauce. Put the pasta in the sauce.  Let it cook a bit if it is too loose.  Add a little pasta water if the dish is too dry.  It really is that easy.

Enough uncooked Spaghetti for 4 servings
Sepay Groves Olive Oil
3 cups of chopped vegetables
2 cloves of garlic, minced
1 Tablespoon of Basil, finely chopped
1/4 cup of Margarine or Butter, 1/2 of a stick
1 cup of Half and Half
1 cup of Shredded Parmesan Cheese

Cook the spaghetti according to the package directions. 
While the water is coming to a boil and then the spaghetti is cooking, heat the olive oil over medium heat in a large skillet.  Add vegetables, garlic and basil.  Cook  until vegetables are bright in color but  are are still crisp.  Remove the vegetables and set aside. In the same skillet, melt margarine or butter. Reduce the heat.   Add Half and Half. Simmer for 5 to 6 minutes.  Add the Parmesan Cheese and let that incorporate.  Return the vegetables to the skillet.
Once the spaghetti is cooked, add the noodles to the skillet and toss the noodles to coat with sauce.  If the sauce is dry, add a little of the pasta water.  If it is loose, let it reduce for a few minutes. 

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/spaghetti-alfredo-with-fresh-spring-vegetables

Easy, Breezy, Mac and Cheesy

It is silly name for a recipe but that describes the dish and the preparation, accurately.  Besides all that, I have had a rough week and just need some comfort food.  Home made Macaroni and Cheese fills the bill.
Preheat the oven to 400 degrees.

4 ounces of uncooked Macaroni
4 Tablespoons of Margarine
1/4 cup of Sour Cream
1 packet of Dry Cheese Mix from a box of Mac and Cheese
1 cup of shredded Cheddar Cheese
1/2 cup of Plain Dry Bread Crumbs
1/4 cup of Dry Grated Parmesan Cheese
1 slice of Fresh Bread, made into Bread Crumbs
Salt and Pepper

Bring 8 cups of Water and 4 Tablespoons of Salt to a boil in a large stock pot.  Once the water is boiling, add macaroni and cook until done.  Drain the water from the macaroni using a sieve. Be very Careful. Do not rinse the pasta.  Return the macaroni to the hot pan, there will be a small amount of water left.  Add margarine, sour cream, dry cheese mix (I would say to save the boxed macaroni for a later date, but I do not have the faintest idea what use you might have for that pasta) and shredded cheddar cheese.  Mix together and taste.  Add salt and pepper.  Pour into a greased 8" X 8" baking dish.
Using a blender on high, blend the slice of bread to make fresh bread crumbs.  Mix fresh bread crumbs, dry bread crumbs and grated parmesan cheese together and spread over the top of the macaroni and cheese.
Bake at 400 degrees for 25 minutes or until bread crumbs start to brown.

Enjoy!

Deloris

printable recipe
https://sites.google.com/site/basilandrosemarys/easy-breezy-mac-and-cheesy

Pork Chops Cooked in Gravy with Noodles

This is very easy.  While the pork chops simmer, cook the noodles.  It makes a lovely dinner on a rainy, Texas evening!  You can also bake this recipe in the oven, if you do not have time to stand over it.  Just remember that it will take about 30 to 45 minutes to thicken the gravy.

1 pound of Breakfast Cut Pork Chops, (very thin)
3 Tablespoons of Sepay Groves Olive Oil
1/4 cup of flour
2 cups of water
Salt and pepper

Season pork chops with salt and pepper then dredge in flour.  Reserve the flour.
In a large skillet, heat olive oil over medium heat.  Working in batches, if necessary, brown pork chops.  Remove pork chops from skillet and reduce heat to very low. Add reserved flour.  Allow flour to combine with oil and cook.  This browns the flour and makes a roux.  Stir constantly. Cook flour and oil for 5 minutes. Do not let the flour burn.  Add water, return heat to low, and allow to return to a simmer. Arrange pork chops so that all are at least partially submerged in the the gravy.  (This the point where you can place in a 350 degree oven and cook.Make sure that your pan is oven proof.) Allow to simmer for 15 to 20 minutes or until the gravy thickens.  Taste the gravy and adjust seasoning, if needed. If the gravy gets too thick, too soon, add additional water.  You do not want the gravy to scorch.  Serve with boiled noodles and southern style greens.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/pork-chops-cooked-in-gravy-with-noodles

Spaghetti with Parmesan, SEPAY GROVES Olive Oil and Basil

I really wanted some spaghetti for lunch.  I had been thinking about it for a few days. I knew I wanted to have a sauce that was an Olive Oil base with some herbs and cheese. So this is the recipe that I ended up with. I hope that you try it!

6 ounces of uncooked Spaghetti noodles
3 Tablespoons of Sepay Groves Olive Oil, Divided
2 Tablespoons of Chopped Garlic
2 Tablespoons of torn Basil Leaves
Red Wine
Grated Parmesan Cheese
Salt and Pepper to Taste

Cook the Spaghetti noodles according to the package instructions.
When the spaghetti water has started to boil and you have added the noodles, heat a skillet over low heat, add the 1 Tablespoon of Sepay Groves Olive Oil and the garlic.  Let the garlic start to sweat and add the torn basil leaves.  When there is no longer any oil in the skillet, add a splash of red wine to deglaze the skillet.  Let the wine reduce.  Add the pasta to the skillet, directly from the pasta cooker,  when it has finished cooking, (Add a small amount  of the pasta water to the skillet, if needed to keep the skillet from burning while waiting on the pasta to cook.  Do not add a large amount of water at a time, the Olive oil and garlic will get soupy.)  Once the pasta is in the skillet, toss the noodles and grate some Parmesan cheese over it and toss again. Season with salt and pepper.

Enjoy!

Mustard Pork Chops with Hot Buttered Noodles

This is an old family favorite that is always good.  I have more success frying these but baking works, just not as well.  If you are baking these, use a layer of cornmeal on the bottom of your baking dish to help the chops release.  If you use oil, the crust on the bottom of the chops sticks.

1 pound of Pork Chops
1/4 cup of Yellow Mustard
2 cups of Corn Meal
salt and pepper
Oil for frying

Season Pork Chops with salt and pepper. Using a knife, spread must mustard on both sides of the chops and dredge in corn meal.  Fry in oil heated to 350 degrees until thoroughly done.  Serve with hot buttered noodles

If baking, lay pork chops in bed on corn meal.  Bake at 400 degrees until done and corn meal is browned.

Hot Buttered Noodles

1 12 ounce package of noodles, any kind
4 quarts of water
1/4 cup of salt
1/4 cup of butter

 Add water and salt to a large stock pot and bring to boil.  Add noodles.  Cook until tender.  Drain. Add butter and taste.  Add pepper (and salt if needed ).

Enjoy!

Deloris

Easy Goulash

This is very easy and takes only about 40 minutes from start to finish. Serve with a salad and buttered bread. It makes everybody happy.

2 cups of uncooked macaroni
1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
1 14.5 ounce can of diced tomatoes
salt and pepper to taste

Fill a large pasta cooker half full of water and bring to a boil. 
In a skillet brown ground beef, onion and bell pepper.  While that is browning, add macaroni to boiling water.  Only let the macaroni until it is half cooked.  Drain macaroni and reserve some of the pasta water.
When the meat has finished browning, add the pasta and the can of diced tomatoes and let it simmer until the macaroni is tender.  You may need to add some of the pasta water to keep it from sticking.  Once the macaroni is tender, it is ready. Check to seasoning and add salt and pepper if needed. Let it cool some before serving.

Enjoy!

Deloris

Please Note Correction

There were three recipes on the SePay Olive Oil post your received yesterday.  The third is listed below.  It did not have a header name when I viewed it the morning.  Sorry :(

Pasta Salad w/sweet vinaigrette

2/3 cup Sepay Groves white vinegar

2 teaspoon Worcestershire sauce

¼ cup mustard

½ cup Sepay Groves evoo

1/3 cup sugar (would a sugar substitute do??)

4 cups chopped veggies

Cooked pasta

I hope that you try it, it sounds good.

Enjoy!

Deloris

Back to Wine Country for Sepay Olive Oil for Armenian Chicken

Peggy, the Olive Oil Lady, from Sepay Olive Oil in Fairfield, Ca. has sent me some new recipes.  I tried the Chicken Breast and Angel Hair Pasta with Garlic Sauce  tonight and it is so goood.
Remember to visit Peggy when you go to Fairfield or visit her at http://www.sepayoliveoil.com/.

Armenian Herb Marinade Grilled Chicken Breasts

It is wonderful for chicken breasts and also for lamb.

SERVES 8

• 1/2 cup Sepay Groves evoo
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• 1/2 cup finely chopped shallot
• 1/4 cup snipped parsley
• 1 1/2-2 lbs chicken breasts, whole or lamb, cut in chunks

1. Mix all ingredients together (except meat) and whisk thoroughly.
2. Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
3. Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
4. Drain meat and grill, basting with marinade until meat is cooked through. Or cook in a 350 degree oven for 1 hour
5. NOTE: This is excellent served leftover, cold on a Caesar salad!

Angel Hair Pasta In Garlic Sauce

A dish that can be served plain, or add sautéed shrimp, or whatever else you can think of. The basic recipe is good. Folks are always asking about this one so it’s about time I wrote it down. Peggy

SERVES 6

• 1 (16 ounce) package capellini (angel hair pasta)
• 1/4 cup Sepay Groves evoo
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, finely chopped
• 1/2 cup freshly grated parmesan cheese
• fresh ground pepper

1. Cook pasta as directed on package.
2. Meanwhile, heat Sepay Groves evoo oil in a skillet over medium high heat.
3. Saute parsley and garlic in oil.
4. Drain pasta well and mix with garlic mixture; top with cheese.
5. Serve with pepper.

Pasta Salad w/sweet vinaigrette

2/3 cup Sepay Groves white vinegar

2 teaspoon Worcestershire sauce

¼ cup mustard

½ cup Sepay Groves evoo

1/3 cup sugar (would a sugar substitute do??)

4 cups chopped veggies

Cooked pasta

Cook pasta according to directions and set aside to cool.

In a large bowl, whisk first 5 ingredients together. Add pasta, and veggies, toss until well coated. Cover & refrigerate until ready to serve. Toss again just before.

We used to have this at all the potlucks when I worked at the hospital years ago. Add leftover meat for a quick meal.

I hope that you try these recipes, the Chicken was wonderful and remember to make extra. 

Enjoy!

Deloris

Pasta with Sausage

So you are looking in your cabinets and refrigerator for something to cook and all you have is a package of breakfast sausage links and some eggs. What to do?? You could make this.  It does not hold up well to reheating so you need to have everyone at the table when you have finished perparing it. Any type of pasta can use any type of pasta you have on hand, I happen to have Fettuccine this time but I have used Spaghetti and Macaroni.
You can also use Bacon in place of the sausage.  We like both of them, so it comes down to what I have in the freezer.

1 12 ounce package of breakfast links, I used Hormel Little Sizzlers
1 12 ounce package of Fettuccine
1/2 cup of half and half
3 eggs beaten
1 cup of grated Parmesan cheese
Red Pepper Flakes
Basil

Bring a large stock pot of water, that is heavily salted, to boil.  While that is coming to a boil, in a skillet cook the sausage, until done.  Coarsely chop the sausage and remove from skillet Reduce heat to low, and add half and half, stirring constantly. Once the water boils, add pasta and stir.  When the pasta is finished, drain through a colander, reserving 2 cups of water. To the half and half, slowly add 3 beaten eggs, continue to stir.  Once all of the eggs have been added, put the pasta into the half and half/egg mixture. (The eggs will curdle a little.)Add 1 cup of grated Parmesan cheese. (I use the kind in the can, you can grate your own if you want but that is totally up to you.)  Add enough of the pasta water so that the mixture is not dry. Sprinkle with dry red pepper flakes and chopped basil.  Toss, garnish with more basil and serve.  Yes, it really is that easy.  In case you are wondering, the heat from from half and half cooks the eggs.  However, if you are worried about it, you can buy pasteurized eggs in a carton. Serve with a salad and you can feed 6 people, easily.

Enjoy!

Deloris

Nancy's Chicken with Vegetables and Pasta

Nancy W. sent this to me.  It is FABULOUS and EASY.  You can roast or boil the chicken or do as Nancy did and purchase a roasted chicken from the deli. So here is the recipe:

2 cooked chicken breasts, removed from bone and sliced
1 onion, cut into1/4 inch slices
1 green bell pepper and 1 red bell pepper each, sliced into pieces 1/4 inch by 1 inch
2 cloves of garlic, minced
8 ounces of sliced mushrooms, cleaned
1 package of prewashed baby spinach
olive oil
12 ounces of spagetti, cooked and drained
salt and pepper to taste
In a skillet, pour1 to 2 tablespoons of olive oil, enough to lightly coat the bottom of the skillet. Heat on medium, until hot. Carefully add onion, bell peppers and garlic. Saute' until tender crisp. Add mushrooms and cook until onion and bell peppers are just tender. Add  spinach and cooked pasta.  Toss until spinach is heated thoroughly. Season with salt and pepper to taste.
Divide vegetables and pasta between 4 bowls and top with sliced chicken.

Enjoy!

Deloris