Slow Cooked Parmesan-Herb Pork Loin with Chunky Tomato Sauce

1 cup chopped red onion (about 1/2 very large red onion)

1 cup chopped carrots (2 large)

1 1/2 cup chopped fresh fennel (1/2 large fennel)

2 garlic cloves, chopped

2 Tbsp olive oil

1 tsp garlic powder with parsley

1/2 cup red wine

1 cup Arbor Mist Blackberry Merlot

1 (28-oz) can crushed tomatoes

1 (14.5-oz) can Stewed Tomatoes

1 heaping tsp chicken bouillon granules

1/2 cup water

Salt & Pepper to taste

1/4 cup grated Parmesan cheese

1 Tbsp fresh rosemary, chopped

1 Tbsp fresh Oregano, chopped

1 Tbsp fresh flat-leaf parsley, chopped

1 (2-lb) boneless pork loin roast

Hot cooked pasta (thin spaghetti)

Heat olive oil in a large skillet and saute the onion, carrots, fennel, and garlic for about 5 minutes over medium high heat or until tender.  Add garlic powder.  Increase heat to high and stir in red wine and blackberry merlot.  Bring to a boil, stirring occasionally, and boil until reduced by half.

Add crushed tomatoes, Stewed tomatoes, chicken bouillon granules and water.  Bring to  boil, stirring occasionally.  Taste and season with salt and pepper.  Transfer mixture to a large, deep, oven-proof pan (or to a crockpot).

Stir together the Parmesan cheese, rosemary, oregano and parsley.  Sprinkle pork loin with salt and pepper and then rub the Parmesan mixture into the pork, pressing to adhere. 

Place the pork roast in the pan (or crockpot) with the tomato sauce.  Cover pan and bake at 325^F for about 4 hours (or crockpot on Low for 8 hours). 

Carefully remove the pork from the slow cooker and let stand 5 minutes.  Slice pork and serve with sauce over hot cooked pasta.

This sauce was absolutely delicious!  10 Stars!!  The pork was dry.  I would definitely make this again, and I think the sauce would be wonderful with Italian Sausage instead of the pork loin!  In any case, I'll definitely make this again!

Adapted from a Southern Living recipe (2016 Annual Cookbook)

One Pot Taco Spaghetti

One Pot Taco Spaghetti

1 tbsp olive oil
1 lb ground chuck
1 packet taco seasoning
1 tsp minced dehydrated onion
10-oz can Ro-Tel tomatoes & Green Chiles
1 Tbsp tomato paste
1 can pinto beans, drained
8-ounces spaghetti, broken in half
3 cups water
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar
Sour Cream, if desired

Heat the oil in a large stockpot, Dutch oven or deep skillet with a lid over medium-high heat.  Add the ground chuck and cook, crumbling and stirring, until the meat is browned.  Drain excess fat.

Stir in the taco seasoning, dehydrated onion, Ro-Tel, tomato paste and pinto beans.  Scatter the spaghetti over the meat mixture and pour in the water.  Bring to a boil.  Cover, reduce heat and simmer for 13-16 minutes.  

Remove from heat, sprinkle with cheeses and replace the lid for about 2 minutes, or until the cheeses are melted.  

Serve with sour cream if desired.

This was really tasty and really easy!  I love that I didn't have to pre-cook the spaghetti!

Adapted from a recipe found on Pinterest and linked to http://damndelicious.net/2016/01/23/one-pot-taco-spaghetti/

Meatball Stroganoff

Meatball Stroganoff

1 - 1 1/2 pounds frozen meatballs
1 packet Lipton onion soup mix
1 carton Beef Broth
2 - 3 oz cream cheese 
1/2 tsp dried dill-weed
1 can cream of mushroom soup
2/3 cup sour cream
16-oz hot, cooked egg noodles

In a large skillet or saucepan, bring the meatballs, onion soup mix and beef broth to a boil.  Cook until the broth is reduced by about half.  Add the cream cheese and dillweed, stirring until the cheese is melted and the sauce is smooth.  Stir in the mushroom soup and simmer until well heated.  Add the sour cream just before serving, stirring until smooth and well mixed.  Stir in the noodles and serve hot. 

This is delicious, easy and fast!  And the leftovers taste even better! 

Million Dollar Spaghetti

Million Dollar Spaghetti

1 lb ground beef

1/4 lb ground pork

Garlic Salt & Pepper to taste

1/2 tsp dried basil

1 tsp dried oregano

1/2 tsp fennel seed

24 oz jar spaghetti sauce (I used Barilla Marinara)

Drizzle of honey 

8 oz cream cheese (I used about 6 oz of the reduced fat variety)

1/4 cup sour cream (I used lite sour cream)

1/2 lb Cottage Cheese (I used about 6 oz Ricotta)

1 stick butter (I only used half a stick)

8 oz noodles, pre-cooked until al dente and drained (I used 16 oz Spaghetti)

Bag of shredded Sharp Cheddar cheese

Preheat the oven to 350^ F.

Brown and crumble the meats in a large skillet with garlic salt, pepper, basil, oregano and fennel.  Drain and add the spaghetti sauce and honey.  Simmer about 15 minutes.  

Combine the cream cheese, sour cream and cottage (or Ricotta) cheese until well mixed.

Slice the butter into pats and place in a 9x13" pan or casserole dish.  Add half the spaghetti noodles and spread the cheese mixture evenly over that.  Top with remaining noodles (the original recipe say to add the rest of the butter at this point) and then the sauce.  Bake for 30 minutes.  

Remove from oven and top with the shredded Cheddar.  Bake for another 20 minutes.  Remove from the oven and let sit about 15 minutes before cutting.

This was absolutely delicious and I'll most assuredly make it again!

 Adapted from a recipe athttp://ashleykaitlin.blogspot.com/2011/01/million-dollar-spaghetti.html

Mexi-ghetti

1 lb ground chuck
1 onion, chopped (or 1 Tbsp dehydrated minced onion)
Garlic Salt and Pepper
1 packet Low Sodium Taco Seasoning
1 can dark red kidney beans, drained
1 small can tomato paste
1 cup Pace Picante sauce
1 tsp sugar
2 tsp Hershey's Dark Chocolate syrup
About 1 cup water, more or less
1 cup frozen corn
16-oz box thin spaghetti, cooked al dente and drained
Shredded Cheddar and Sour Cream to garnish, if desired

Brown and crumble the ground chuck with the minced onion.  Drain fat.  Season with a little garlic salt (not too much!) and pepper.  Stir in the taco seasoning and the kidney beans.  Add the tomato paste, Picante sauce and enough water to create a thick sauce.  Heat to boil, stirring, then reduce heat and cook about 10 minutes.  Stir in the corn and cook another 8-10 minutes.

Meanwhile, cook and drain the spaghetti.  Toss the noodles with the sauce and serve, garnished with cheddar and sour cream if desired.

Very good!

Confetti Spaghetti

1-1/2 pounds ground chuck

1 green bell pepper, chopped

1 onion, chopped

Salt & Pepper to taste

1/4 teaspoon garlic powder

1 teaspoon chili powder

1/8 teaspoon cayenne

1 can (14.5-oz) diced or stewed tomatoes, undrained

1 can (8-oz) tomato sauce

1 tablespoon brown sugar

1 pkg (16-oz) spaghetti, cooked and drained

3/4 cup shredded cheddar cheese

Preheat the oven to 350^F and lightly grease a 9x13" casserole dish.

In a large skillet, cook the ground chuck, chopped peppers, onions over medium-high heat until the meat is browned and crumbly.  Add salt, pepper, garlic powder and cayenne.  Stir in the tomatoes, tomato sauce, and brown sugar.  Simmer for 5-10 minutes.

Add the spaghetti to the meat sauce and stir to combine.  Transfer the mixture to the greased casserole.  Cover with foil and bake 20 minutes.  Uncover, sprinkle with cheese and bake another 10 minutes, until cheese is melted.  

Excellent, easy and great for potluck dinners!  I prefer the stewed tomatoes, which I whirl in the food processor before adding to the meat.  I also use a half package of frozen peppers and onions instead of chopping fresh....cause I'm a lazy cook!  

John prefers it without cheese, so I usually only put cheese on half the dish.  In my opinion, the cheese makes this even better!

Baked Ravioli with Meat Sauce

1 lb ground chuck

Salt, Pepper and Garlic Powder to taste

Splash Worcestershire Sauce

24-oz jar Spaghetti Sauce

25-oz pkg frozen cheese ravioli

3 cups shredded Mozzarella cheese

1/4 cup grated Parmesan cheese

Preheat the oven to 375^F.

In a large skillet, brown and crumble the ground chuck with salt, pepper, and garlic powder to taste plus the Worcestershire sauce.  Stir in the spaghetti sauce and lower heat to simmer until hot through.

Spread half the sauce in a 9x13" pan.  Layer half the ravioli and sprinkle with 1 cup Mozzarella.  

Top with the remaining Ravioli and the rest of the meat sauce.  Sprinkle the top with the remaining Mozzarella and the Parmesan cheese.  Cover tightly with foil.

Bake for 45 minutes.  Remove the foil, increase the heat to 425^F and continue baking for  another 10-15 minutes or until the cheese is melted and starting to turn a bit brown around the edges.  Remove from the oven and cool at least 10 minutes before serving.  Very good and really easy!

Variation:  Add 1 teaspoon fennel seed to the sauce and switch the ground chuck to Italian sausage.  Top with a few slices of pepperoni for a Pizza Ravioli Bake. 

You can make this in a couple of 9x9 inch pans and freeze one for later if you wish.  

Shumaila's Dad's Spaghetti and Meat Sauce

I found this recipe at www.novicehousewife.com and the story and pictures inspired me to try it.  Love her blog!  This spaghetti sauce is absolutely delicious and I will definitely be making it again!  Here's my adaptation (based on what I had in my pantry when I decided to make this):

Shumaila's Dad's Spaghetti and Meat Sauce

3 Tbsp olive oil
3 tsp minced garlic
1 large onion, finely chopped
2 ribs celery, finely chopped
2 carrots, finely chopped
1 1/2 lbs ground round
Salt and pepper to taste
Splash of Worcestershire sauce
1 cup milk
28-oz can diced tomatoes
6-oz can tomato paste
1 cup V-8 juice
1/2 tsp crushed red chili peppers
1/2 tsp dried basil
1/2 tsp dried oregano
1 Tbsp dried parsley flakes
1/2 tsp sugar
1 lb spaghetti, cooked
1 cup pasta water (to thin down the sauce, if required)
Grated Parmesan

Heat the oil in a large, deep skillet.  Add the garlic, onion, celery and carrots and cook about 8 minutes or until tender.  Stir in the ground round with some salt and pepper.  Cook, stirring often until the meat is browned and crumbled really well.  Stir in the Worcestershire sauce while the meat is browning.

Add the milk, cover and cook over medium low heat for 20 minutes or until the milk has completely evaporated.

Stir in the tomatoes, tomato paste, V-8, chili peppers, basil, oregano, parsley and sugar and cook uncovered for about 1 hour, stirring occasionally.  Taste and adjust seasonings.  Add some of the hot pasta water if you like a thinner sauce.  I didn't...I like 'em thick!

Serve over the hot cooked spaghetti with a sprinkle of parmesan, if desired.

This is a really good sauce and the leftovers are even better the next day!

Spaghetti with Fresh Tomatoes, Basil, Black Olives and Mozzarella

2 lbs ripe, vine-ripened tomatoes, chopped
1 handful fresh basil leaves, washed and chopped
1/2 cup sliced black olives
1 cup fresh salted mozzarella, cut into 1/4-inch cubes, at room temperature
4 tsp balsamic vinegar
1 1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
3-4 cloves garlic, minced
1 lb thin spaghetti

Start a big pot of salted water to boil for the pasta.

In a large glass or stainless steel bowl, combine the tomatoes, basil, olives and mozzarella.  Toss with vinegar, salt and pepper and set aside.

Cook the spaghetti according to the package directions until al dente.  In the meantime, heat the oil in a small skillet and saute the minced garlic for 1 minute.

When the pasta is done, drain it and toss with the olive oil and garlic and then add the tomato mixture and toss again.  

Serve hot or at room temperature.

I found this at cooking.com and it is quite tasty!  Next time, I'll saute some chopped onion before I cook the garlic...just 'cause I think it needs some!  Maybe a sprinkle of Parmesan?

Cathy's Macaroni and Cheese

I may be biased, but my family's recipe for Macaroni and Cheese is the BEST Mac and Cheese I have ever eaten. Period.

Macaroni and Cheese

16-oz box elbow macaroni
Cheese, shredded - lots of it
Butter, 1/4 to 1/2 cup
Milk or Half and Half, or a combination
Garlic Salt and Pepper

Preheat the oven to 350 degrees. 

Cook the macaroni in boiling, salted water as directed on the package to al dente (or the minimum amount of time listed in the cooking instructions).

Butter a casserole dish or a 9x13" pan and leave the rest of the butter in the pan, cut in chunks. Drain the macaroni and pour into the buttered pan. Season to taste with the garlic salt and pepper. 

Stir in the cheese. You must use at least 2 cups of shredded cheddar. We always throw in a couple of handfuls of whatever other kind of cheese we have on hand. Do NOT skimp on the cheese!  Here's what it should look like.  This is about 2 cups of shredded Velveeta and 2 cups of shredded Sharp Cheddar. 

Stir the cheese into the macaroni and level it out.

Pour in enough milk to come to the top of the macaroni. 

 Now, stir it around and level it out again. The milk should be just under the top layer of elbows.  Like this:

Bake about 35 minutes. Remove from oven and let set 5 to 10 minutes before serving.  

This is excellent as is, or you can add cubes of just about any kind of cooked meat - smoked sausage and ham cubes are my favorites.  Or bacon.  Bacon is always good!  

Delicious!

Note:  I used Shredded Velveeta in this batch and I didn't like it as much.  It was good...but it tasted like Velveeta.  John liked it.  I prefer real cheese and preferably a combination of mild and sharp Cheddar plus a little shredded Swiss or Jack.  

Sunday Gravy and Macaroni (Spaghetti, Really)

1 pound spaghetti
3 Tbsp extra-virgin olive oil
2 thin cut pork loin chops, 1/2-inch thick
Salt and pepper
2 each sweet and hot Italian sausage links
1/2 to 1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 small onion, minced
1 1/2 cups beef broth
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1/4 cup chopped flat-leaf parsley
1 tsp dried basil
2 tsp sugar
1/2 cup Marsala
1 pound meat loaf mix, ground beef, pork and veal combined
1 Tbsp mayonnaise
1/4 cup grated Parmigiano-Reggiano, plus extra for tossing pasta and to pass at table
1 loaf crusty Italian bread, heated just before serving to crisp crust

Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Remove skin and cut sausages into 1" chunks. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce over a very low heat for a couple of hours, gently stirring every once in a while.

Preheat oven to 425 degrees F.

Lightly mix the ground meat, mayo, garlic salt, 1/4 cup cheese and some black pepper. Gently roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce.

In the meantime, heat water for pasta to a boil. Salt and cook pasta 7 to 8 minutes, to al dente.

To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

Adapted from the Rachael Ray recipe. This stuff is GOOD!

Cathy's Cincinnati Chil

This is one of our absolute favorite meals!  Everyone at my house loves it!

 

2 - 2 1/2 lbs ground chuck

1 tsp olive oil

1 medium minced onion

4 cloves garlic, crushed

Garlic Salt & Pepper to taste

2 tsp Worcestershire sauce

1 1/2 tsp cinnamon

2 tsp cumin

3-4 Tbsp chili powder

1/2 tsp crushed red pepper

1 tsp ground allspice

12 oz can tomato paste

15 oz can tomato sauce

1 12-oz can Coca-Cola

3-4 cups water

2 Tbsp red wine vinegar

3 Tbsp honey

4 bay leaves

1 oz block unsweetened baking chocolate

2-3 cans dark red kidney beans

1 lb spaghetti, cooked and drained

Shredded cheese

minced red onion (or a Vidalia)

Brown the meat, onions, garlic, garlic salt & pepper in a large heavy pot.  Add Worcestershire sauce and the spices and cook a couple of minutes.  Add the tomato paste, tomato sauce and Coke.  Add enough water to thin the mixture somewhat.  You don't want it too thin though - it should be thick enough to cling to the spaghetti.  Stir in the vinegar, honey, bay leaves, and chocolate.  Cook slowly until chocolate melts.  Add beans and simmer for an hour or so.  Serve over cooked pasta topped with shredded cheddar, minced onions).  

Cathy's Baked Penne

1 lb sausage
1/2 lb ground chuck
Garlic Salt & Pepper to taste
1 onion, finely chopped
1 tsp minced garlic
2 tsp dried Greek Oregano
1 heaping tsp dried basil
2 Tbsp dried mixed vegetables
1/2 tsp crushed red pepper flakes
1/2 tsp garlic powder
Splash of Worcestershire sauce
24 oz jar Classico Italian Sausage with Peppers & Onions pasta sauce
14.5 oz can diced fire-roasted tomatoes
2 palms full grated Parmesan cheese
16 oz penne regate
2 Tbsp butter
1/2 tsp garlic powder
16 oz small curd cottage cheese
8 oz Six Cheese Italian blend shredded cheese
1/3 cup grated Parmesan
4 oz shredded Mozzarella

In a large skillet, crumble the sausage and ground chuck with garlic salt, pepper, onions and garlic until well browned and cooked through. Add oregano, basil, dried veggies, crushed pepper flakes, garlic powder and Worcestershire sauce. Stir in pasta sauce, tomatoes and parmesan and simmer 20 minutes, stirring occasionally.

In the meantime, bring a large pot full of salted water to a boil and cook the penne according the the instructions until al dente. Drain well. Add butter and garlic powder to pasta and toss until butter has melted and coated the pasta. Stir in cottage cheese and the 6-Cheese Italian blend.

Spoon about 2 cups of the sauce into the bottom of a deep casserole dish. Spoon the cheese-pasta mixture on top and spread evenly in the pan. Top with remaining sauce, the parmesan and the mozzarella. Cover pan with foil and bake at 350^F for 30 minutes or until hot through. Remove foil and bake another 15-20 minutes until mozzarella starts to brown a tiny bit.

Yummy, cheesy, GOOD!

Mama D's Macaroni and Cheese

Mama D's Macaroni and Cheese

1-16 oz. package elbow macaroni

3 cups cheddar cheese

1/2 cup (1 stick) butter

Salt

Black pepper

Milk

Boil macaroni in salted water until just done. Drain and pour into a large casserole dish or 9" x 13" pan. Add butter and stir until melted. Stir in 2 1/2 cups cheddar cheese and just enough milk to almost cover macaroni. Salt and pepper to taste and sprinkle with additional cheese. Bake at 350 degrees until hot and bubbly and slightly browned around the edges.