August 14, 2017

BAKED SPAGHETTI



After playing 18 holes of golf yesterday and only eating a bowl of cereal for breakfast, and skipping lunch, I made this for an early supper.

I am going to have to buy a notebook to keep in my kitchen so when I cook for the Blog, I can write down measurements, etc.  If I am not specifically following a recipe, I don't measure things out.  I sort of "throw the ingredients together".  Sometimes it's a keeper, and sometimes, well, it's not.

This one is a keeper!



 To me, a recipe is a guide, not necessarily to be followed exactly, but tailored to one's own liking.

I have been told recently, by someone whose judgment I clearly trust, that if you change just one ingredient in a recipe, it is essentially not the same recipe.  By this opinion, I take it, then it is your own.  


What else can you say about baked spaghetti?  It was cheesy and delicious and makes a 9 x 13; so, for two people, there are leftovers for today, which means no cooking for me!


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Baked Spaghetti
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1 pound ground beef
1 24-ounce jar of spaghetti sauce (I used Prego)
Salt, pepper, and garlic powder
1 Tablespoon Parsley Flakes
1/2 small onion
12-ounces of spaghetti (cooked al dente)
4 ounces of Cream Cheese, room temperature
1/2 cup of Sour Cream
1 cup of shredded Cheddar Cheese
1/2 cup of shredded Mozarella Cheese

Preheat oven to 350 Degrees F

Boil spaghetti according to directions on box; leaving it al dente  Brown ground beef, adding salt, pepper, garlic powder, and onion.  Drain any grease.  (I used 3% fat; so I had nothing to drain).  Add spaghetti sauce and parsley.  Let meat and sauce simmer on low.  (I also added a bit of water).

Drain spaghetti.  Mix cream cheese and sour cream together until smooth.  Stir into spaghetti.  Put spaghetti in a 9 x 13 glass dish.  Pour meat sauce over the spaghetti and stir together.  Stir in Cheddar Cheese and Mozzarella Cheese.  Bake at 350 Degrees F for 25 minutes.

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August 3, 2017

RIGATONI AND ZUCCHINI


I like to eat at Newell House, which is a locally owned and operated restaurant.  It has a really relaxing atmosphere, good food, and good service; all the things I'm looking for when I eat out.  


Their Rigatoni and Zucchini dish is my favorite.
It is a meatless dish, which is perfect for me.  I don't eat a lot of meat.  Much like my grandmother before me, if there's fried chicken, I just want one wing, and just a dab of steak, which I rarely eat,  will do me.


And much like my grandmother before me, I have a "sweet tooth".


But, hey, this dish is a nice departure from my baking posts, and I do love pasta, and maybe you do, too!!


After I got home from playing golf today, I made this Rigatoni and Zucchini.  No recipe needed.  


It is delicious, and how can you not like Rigatoni noodles??

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Rigatoni and Zucchini - Boil Rigatoni Noodles according to package directions (as much or little as you want), one zucchini, sliced; capers; kalamata olive pieces; roasted red peppers; two tablespoons of butter; two tablespoons of Extra Virgin Olive Oil; White Wine; garlic powder; parsley; salt; and pepper.

  I melted two tablespoons of butter and approximately two tablespoons of EVOO in a large skillet.  I  added in the sliced zucchini, kalatma olive pieces, capers, roasted red pepper, salt, pepper, and garlic powder.  I cooked these ingredients until the zucchini was fairly tender, but not mushy.  I added in a little more EVOO and wine (approximately 1/4 to 1/3 cup of wine).  I mixed in the rigatoni noodles and continued cooking until it was all heated through.  I removed the skillet from the burner and sprinkled dried parsley over the top of the pasta dish. 


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