Hamburger Goulash

Hamburger Goulash

1 pound ground beef

1 yellow onion, diced

Olive oil

½ tsp seasoned salt

Dash crushed red pepper

½ tsp celery seed

28 oz can diced tomatoes

2 tbsp Worcestershire sauce

¼ cup  chopped parsley

2 cups uncooked macaroni

Cook macaroni according to directions.

In skillet saute chopped onion with a tablespoon of olive oil on medium high heat.   Add ground beef and cook until browned.  Add in all seasonings and tomatoes.  Bring to a simmer and let simmer for 5 minutes.   Mix in the drained and cooked macaroni.  Simmer for another 5 minutes.

Velveeta Cheese Baked Macaroni

Velveeta Cheese Baked Macaroni

Source: Charly Short

8 oz elbow macaroni
1/2 tsp. salt
2 1/2 tbsp. butter, melted
1 3/4 cup milk
1/3 cup bread crumbs
8 oz. Velveeta, cubed
2 tbsp. flour
1/8 tsp. pepper

Cook macaroni as directed on package and drain. Melt 1 1/2 tbsp. butter in a heavy saucepan.  Blend in flour, stir in milk slowly and cook stirring constantly until mixture thickens.  Add seasonings and cheese.  Stir until cheese is melted.  Add macaroni and transfer to a buttered 1 quart casserole dish.  Combine the bread crumbs and 1 tbsp. melted butter.  Sprinkle over macaroni.  Bake at 400 for 20 minutes.

Easy Italian Pasta Salad

Easy Italian Pasta Salad

16 oz. shell pasta, cooked, drained and cooled
16 oz. Italian salad dressing
1 cup chopped green bell pepper
1 cup sliced black olives
1 cup sliced pepperoni
1/2 cup parmesan cheese
2 tsp. dried oregano

Mix all ingredients and refrigerate.

Lasagna

This lasagna recipe is easy and most importantly always good.  The recipe was given to Dan's mom by a family friend.

Lasagna

1 box lasagna noodles (I prefer the type that requires boiling)
2 pounds hamburger
1 onion, diced
1 tsp. garlic salt
1 or 2 cans sliced mushroom (optional)
2 cups bread crumbs (We use a bag of croutons and chop them up)
1 tbsp. parsley
1 tbsp. pepper
2 eggs, beaten
1 (24 oz.) container cottage cheese
1 (8 oz.) container of parmesan cheese
8 oz. shredded mozzarella cheese (I usually add more than 8 oz, we love cheese)
1 jar spaghetti sauce

Cooke noodles according to directions on the box.

Brown the hamburger with the onion, mushrooms, and garlic salt. 

Meanwhile, in a large bowl, mix all the ingredients except the spaghetti sauce  and mozzarella cheese.  When the hamburger is done,  stir into this mixture.

Spray a large baking dish with cooking spray.  Add a layer of noodles, layer of hamburger mixture, repeat layers.  Add the jar of spaghetti sauce and cheese.

Bake at 350* for 35-45 minutes.

Fettuccine Alfredo

Fettuccine Alfredo is a family favorite but I'd never made it until my niece Kallen requested it for her birthday dinner.  I got the recipe from a coworker who also likes to cook and he said it was THE BOMB.  He wasn't kidding, it was very good!

Fettuccine Alfredo
Source: Matt Awad

1 pkg fettuccine noodles
2 sticks butter
1 cup heavy whipping cream
2 cups freshly shredded Parmesan cheese
1 tsp salt
1/4 tsp black pepper
chopped fresh parsley
Optional: couple cloves minced garlic

In a large sauce pot, cook fettuccine as directed on package.

While fettuccine is cooking, in a 2 quart saucepan,  heat butter and whipping cream over low heat, stirring constantly until butter is melted.  Remove from heat then stir in salt, pepper, and cheese.

Drain fettuccine, return to sauce pot.  Pour sauce over warm fettuccine, stir until fettuccine is well coated.  Sprinkle with parsley.

Pasta Salad

This summer I discovered a recipe for a pasta salad that I love.  It's my new go-to recipe when I need to take a side dish to a BBQ,  family gathering, etc.  It's easy to make and really good. 

It's a Pioneer Woman recipe, and the original recipe can be found on the Food Network website.  I've made just a few changes because a few ingredients were not available at our grocery store.

Pasta Salad
Source: Adapted from Pioneer Woman

12 oz bowtie pasta (or other fun shaped pasta)
8 slices thin bacon
1/2 cup mayo
1/2 cup whole milk
4 tbsp. white vinegar
1/2 tsp salt
dash sugar
10 oz grape tomatoes, halved lengthwise (I use a combination of red and yellow)
1/2 pound cheddar cheese cubes or Monterrey jack cheese cubes
ground black pepper
3 green onions, thinly sliced
basil leaves - dried about 1 tbsp. (if you can find fresh the original recipe called for 24 whole basil leaves, chiffonade)

Cook the pasta according to the packet instructions.  Then drain and rinse in cold water until cool.  Set aside.

Cut the bacon into 1/2 inch pieces, sauté until slightly crisp in a large skillet.  Remove to a paper towel lined plate.

For the dressing, mix the mayo, milk, vinegar, salt, and sugar in a small bowl.

Stir together the pasta, dressing, tomatoes, bacon, cheese, and green onions in a large mixing bowl.  Taste for seasoning, adding more salt and paper if needed. Stir in basil.

Angel's Marinara Sauce

We aren't a fan of the store bought spaghetti sauces...it's okay for a quick meal, but we prefer homemade.  I've been playing around with different recipes and think I've found the right combination of ingredients.  I made this today and we really liked it - even the picky kids in the family!

I made this using Red Gold Brand tomatoes and tomato sauce and FarmRich Turkey Meatballs

Marinara Sauce

2 tbsp olive oil
1 white onion, minced
2 garlic cloves, minced
salt & pepper
32 oz can of crushed tomatoes
32 oz can of tomato sauce
1 tbsp sugar
2 tsp sea salt
1 tsp pepper
2 dried bay leaves
2 tbsp dried basil
1 bag FarmRich Turkey Meatballs

In a large pot or Dutch Oven heat the olive oil, add onion and garlic and sprinkle with some salt and pepper.  Saute the onion and garlic for about 5 minutes. Then add the remaining ingredients and simmer for about 40 minutes on low, stirring occasionally.  Remove and discard the bay leaves before serving.

Baked Mostaciolli

I tried a new Pioneer Woman recipe this weekend and it was delicious and will definitely be a made again.  It's good enough that I'm adding it to my blog which will eventually by converted into a cookbook that I can print and give to Katie when she gets older.

If you want to see PW's original recipe, which she called Baked Ziti, Click Here

Baked Mostaciolli
Source: Adapted from Pioneer Woman

• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 whole Large Onion, Diced
• 1 pound Italian Sausage
• 1 pound Ground Beef
• 1 can (28 Ounce Can) Whole Tomatoes, With Juice
• 2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
• 2 teaspoons Italian Seasoning
• 1/2 teaspoon Red Pepper Flakes
• Salt And Pepper, to taste
• 8 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente (the orig recipe called for 16 ounces of noodles)
• 1 tub (15 Ounce) Whole Milk Ricotta Cheese
• 1-1/2 pound Mozzarella Cheese, Grated
• 1/2 cup Grated Parmesan Cheese
• 1 whole Egg
• Minced Parsley

 

Preheat oven to 375 degrees.  Heat olive oil in a dutch oven over medium heat. Add onions and garlic and saute for several minutes, or until soft. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together.
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 3 cups of the meat/tomato mixture to this and mix.
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 cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
Sprinkle some parsley on top before serving.

Mostaccoli Salad

A few weeks ago we had a BBQ with Jennifer, Colton, and Dolly.  Dolly made a wonderful pasta salad and I just fell in love with it.  I'm so happy that Dolly shared her recipe with me, I finally have a good "go to" recipe for BBQ's, office luncheons, or anytime you just want a cool yummy pasta salad.

When she gave me the recipe I had planned to make it for the 4th of July and take a picture of it for the blog.  But really...this salad is so good that I need to share it with you before the holiday so you can make it too!  So here it is, with no pictures.

Mostaccoli Salad
Source:  Dollly Martin

1 lb mostaccoli noodles, cooked
1/2 cup oil
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
2 tsp dried parsley
1 cup sugar
1 cup vinegar
1 chopped onion
1 chopped cucumber
1 chopped green pepper
2 tsp mustard

Mix togther and let marinate for 24 hours.  Stir it again after the 24 hours and serve.  (will keep for 2 weeks, but it won't because you will gobble it all up before then!)

Sirloin Steak Bites

This evening I tried something new for supper.  I looked at several recipes online then just made them "my way."  I served them with some Basil Pesto Noodles (recipe to follow ...if you can call it that)  and steamed veggies.  And we had brownies for dessert.   I should have taken a picture of all this....a good blogger would....but we were too hungry and I didn't even think of it until now.

Beef Sirloin Bites

• Cut the Beef Sirloin steak into bite size pieces....cutting out any gristle or fat. 
• Season the bits with: Kosher Salt, Pepper, Garlic Powder, and Thyme
• In a large pan, melt 3 tbsp of butter.  Get the butter really hot.  You'll want the meat to sizzle when you put it in.  (I cooked my meat in 2 different batches, adding more butter after the first batch.)
• Cook until really dark brown, then use tongs to flip them over.
• Cook on the other side until they are done enough to suit you.  They will cook a bit after you take them out so don't overcook them.

Basil Pesto Noodles

Cook some noodles.  Whatever kind you have in the pantry will work.  I used some small elbow macaroni.  When done, drain and put in some butter (to your taste but at least 3 or 4 tbsp).  Season with salt, pepper, and some grated Parmesan cheese.  Then open up a jar of Basil Pesto (you can make your own, but why bother, just buy some in a jar at the grocery store!)  I put a tbsp in & stirred it up.  Then I tasted it.  Then you can add more to your liking.