Saturday, February 22, 2014
Thursday, February 13, 2014
We made our Saturday trip to the grocery store and got all the necessary supplies to make this dish. Saturday night was already taken up by our Daughter's friends coming over to get ready for the Sadie Hawkins dance at school so we didn't want to make the ziti for Saturday night. We picked up extra sausage and cheese so that I could whipped up an old recipe I had for Sausage roll and ordered some pizza for the kids to have while they got ready.
|Our daughter on the far left and her friends|
The Pioneer Woman's Baked Ziti
Ingredients2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
DirectionsHeat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
Preheat the oven to 375 degrees F.
In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
Bake until bubbling, about 20 minutes. Let stand 5 minutes before
Saturday, February 8, 2014
It has been a couple of busy weeks. Basketball games (high school middle school and even a college game), our daughter's senior night for Varsity Basketball, kids taxi to and from practices and even a trip to the SuperBowl. Yes, you heard right...I had a chance to go to the Super Bowl. It was an opportunity from my work that was provided by our NFL affiliation and our work with a Childhood Obesity Foundation. Great experience!
Well, back to crazy life around the house. We needed a quick dinner one night last week that was not fast food, but homemade and would be filling. We had another game to go to and a late pickup of our son from his practice. I prepared this within 25 minutes and had this on the table when hubby and our son came home. The best part was that it was from Cooking Light.
Now the picture is not the most flattering but the dish tasted delicious! But wait until you see the next recipe. Wow, this one was delicious...... Keep looking for the next post.
Parmesan Chicken and Rice
1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon dried thyme
- 1 (8-ounce) package presliced mushrooms
- 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup uncooked instant rice
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 cup chopped fresh parsley
- Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
- Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.
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