String Pie

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string pie picture 2

This one dish recipe is simple and quick making it a great recipe for after school or work. This string pie is basically baked spaghetti with a little different twist consisting of eggs and cottage cheese. There is plenty of room for extras like adding mushrooms and maybe some red pepper flakes to add a little heat; just use your imagination.

Give this one a try; Enjoy

String Pie
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 pound lean ground beef
  • ½ cup onion (chopped)
  • ¼ cup green pepper (chopped)
  • 2 cups spaghetti sauce
  • 8 ounces spaghetti (cooked and drained according to package directions)
  • ⅓ cup grated Parmesan cheese
  • 2 large eggs (beaten)
  • 2 teaspoons butter
  • 1 cup cottage cheese
  • ½ cup shredded Mozzarella cheese
Instructions
  1. Preheat oven to 350F.
  2. Cook spaghetti.
  3. While spaghetti is cooking in a large skillet over medium high heat cook the burger, pepper, and onion until burger is no longer pink inside; drain excess fat if needed. Mix in the spaghetti sauce.
  4. In a large bowl mix together the spaghetti, eggs, Parmesan cheese, and butter.
  5. Place the spaghetti mixture into the bottom of a 13 x 9 casserole dish lightly sprayed with cooking spray. Spread the cottage cheese over the top and then top with the meat mixture. Sprinkle with the Mozzarella cheese and bake until thoroughly heated and cheese is melted; about 20 minutes.
  6. Serve hot

 

Mini Meatloaves for Two Recipe

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mini meatloaf recipe picture

This has to one of the best Meatloaves I have ever eaten and just the right amount for two people.  It does take a little bit of time to put it together but it is well worth the effort.

If you are just feeding two people put this one on the supper menu it’s delicious!

Mini Meatloaves for Two Recipe
 
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Author:
Serves: 2
Ingredients
  • Ingredients for glaze
  • ¼ cup ketchup
  • 2 tablespoons dark brown sugar (packed)
  • 2 teaspoons cider vinegar
  • Ingredients for Mini Meatloaves
  • 4 teaspoons vegetable oil
  • 1 small onion (finely chopped)
  • 1 small garlic clove (crushed and minced)
  • ¼ teaspoon dried thyme
  • ½ cup panko Italian bread crumbs
  • ¼ cup fresh parsley (chopped)
  • 3 tablespoons milk
  • 2 tablespoons Worcestershire sauce
  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound meatloaf mix or ½ pound ground pork and ½ pound lean ground beef
Instructions
  1. Direction for glaze – mix all ingredients together in a small bowl.
  2. Directions for meatloaf
  3. Preheat oven to 350F.
  4. In a large oven proof nonstick skillet using 2 teaspoons of the vegetable oil over medium heat cook onion until soft and starting to brown. Add the garlic and thyme and cook for about 1 more minute; transfer mixture to a large bowl and wipe the skillet clean with paper toweling.
  5. In the bowl with the onion mix in the panko, parsley, milk, Worcestershire sauce, egg yolk, mustard, salt, and pepper and then using your hands mix in the ground meat until thoroughly combined. Divide into equal amounts and form into 2 loaves.
  6. In the now empty skillet using 2 teaspoons of vegetable oil cook loaves on both sides over medium high heat until nicely browned on both sides. Top each loaf with the glaze.
  7. Transfer skillet to the oven and bake for 20 – 25 minutes until done. (160F) let rest for 5 minutes and serve hot.

mini meatloaf picture 2

Adapted from Cooks County Cooking Two CookBook

Ratatouille with Chicken Recipe

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Ratatouille with Chicken recipe picture

Ratatouille with Chicken recipe picture 2

What a great time of year for recipes that utilize the use of fresh produce. This Ratatouille with Chicken Recipe is delicious and is a great way to use some of that summer squash and eggplant. This is simple recipe that is easy to prepare and cooks fairly quickly so you can have supper on the table in less than an hour. Enjoy

Ratatouille with Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 4 chicken leg quarters
  • 2 tablespoons olive oil
  • Kosher salt
  • Pepper
  • 1 small onion (finely chopped)
  • 2 cloves garlic (crushed and minced)
  • 1 teaspoon dried thyme
  • 1 small eggplant (cut into 1 inch pieces)
  • 1 medium zucchini (cut into 1 inch pieces)
  • 1 medium summer squash (cut into 1 inch pieces)
  • 1 can diced tomatoes (28 ounces)
  • ½ cup low sodium chicken broth
  • Grated Parmesan for serving
Instructions
  1. Pat chicken dry and season generously with salt and pepper. Using the oil in a nonstick skillet over medium high heat cook chicken skin side down until well browned. Flip and continue cooking until other side is browned; remove chicken to a platter and set aside.
  2. Place onion in the now empty skillet, add a pinch of salt, and cook until onion starts to brown. Add the garlic and thyme and cook until fragrant, and then mix in the eggplant, and squash.
  3. Add the tomatoes and broth to the mixture and work the chicken into the sauce. Cook, stirring occasionally, on simmer until chicken is done. (185F)
  4. Serve hot garnished with Parmesan cheese.
  5. (I served over spaghetti)

 

Slow Cooker Meatballs and Marinara

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cSlow Cooker Meatballs and Marinara recipe picture

This Slow Cooker Meatballs and Marinara recipe takes some prep time but it is well worth the effort. A little bit of time is saved by using a microwave instead of the oven to firm up the meatballs before they go in the slow cooker.

This is a large recipe that would be great for a potluck or party. If you’re not feeding that many people you could easily cut the recipe in half.

Slow Cooker Meatballs and Marinara
 
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Author:
Recipe type: Slow Cooker
Serves: 6
Ingredients
  • Onion Mixture Ingredients
  • 2 tablespoons olive oil
  • 2 medium onions (finely chopped)
  • 1 can tomato paste (6 ounces)
  • 6 garlic cloves (crushed and minced)
  • 1 tablespoon oregano
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • Ingredients for Marinara
  • ½ cup red wine
  • 2 cans crushed tomatoes (28 ounces each)
  • Ingredients for Meatballs
  • 4 ounces Italian sausage
  • 1 ¼ pounds lean ground beef
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 large eggs
  • 2 garlic cloves (crushed and minced)
  • ¾ teaspoon salt
  • 3 tablespoons milk
  • To finish marinara
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. In a Dutch oven over medium heat mix together the onion, olive oil, tomato paste, garlic, oregano, red pepper flakes, and salt. Cook until onions are softened and slightly browned. Place half of the onion mixture in a large bowl and set aside.
  2. For the marinara add the wine to the onion mixture in the Dutch oven and cook until mixture starts to thicken. Mix in the crushed tomatoes and pour the mixture into the slow cooker.
  3. Add all the meatball ingredients into the large bowl with the onion mixture, and using your hands mix until well combined. Form into 12 – 2 inch meatballs and place them on a large plate. Microwave for about 7 minutes until meatballs firm up and start to render some fat.
  4. Work the meatballs into the marinara sauce and cook covered until meatballs are done and sauce is slightly thickened (4 – 5 hours on low). Let settle and skim off any fat that is on the surface. Mix in the remaining parmesan cheese – salt and pepper to taste and serve over spaghetti.

Slow Cooker Meatballs and Marinara recipe picture 2

Adapted from Cooks Country TV Show Cookbook

Chicken Cacciatore for Two

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Chicken Cacciatore for Two

Sometimes it’s hard to scale down a recipe for 2 people without sacrificing the quality of the recipe, but this Chicken Cacciatore for Two recipe is delicious. This recipe is fairly quick to put together and doesn’t require a lot of cooking time. You can use 2 chicken leg quarters in this recipe or 3-4 chicken thighs depending on whats available. I used 3 because that’s what was in the package.

If you’re cooking for two give this one a try it’s excellent. Enjoy

Chicken Cacciatore for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 4 chicken thighs or 2 leg quarters
  • Salt
  • pepper
  • 2 teaspoons vegetable oil
  • 8 ounces fresh portabella mushrooms (trimmed and quartered)
  • 1 small onion (chopped)
  • 1 medium red pepper (chopped)
  • 1 tablespoon tomato paste
  • 2 garlic cloves (crushed and minced)
  • ½ teaspoons dried rosemary
  • ⅛ teaspoon red pepper flakes
  • ¼ cup white wine
  • 1 can diced tomatoes (14.5-ounces)
  • ½ cup chicken broth
Instructions
  1. Salt and pepper the chicken on both sides. In a large nonstick skillet over medium high heat brown chicken on both sides; remove chicken to a plate. Reserve about 1 tablespoon of fat in the skillet.
  2. Chicken Cacciatore for Two prep 2
  3. In the same skillet cook the mushrooms, onion, bell pepper, 1 teaspoon salt, and ¼ teaspoon pepper until vegetables are softened and start to brown. Stir in the tomato paste, garlic, rosemary, and pepper flakes and cook until mixture is rust colored. Mix in the wine stirring any dripping off the bottom of the pan and continue cooking until liquid is evaporated.
  4. Chicken Cacciatore for Two prep3
  5. Chicken Cacciatore for Two prep 4
  6. Mix in the diced tomatoes and chicken broth and then work the chicken into the mixture. Cook covered over low heat for about 25 minutes until chicken reaches a temperature of 175F. Remove cover and cook on medium high until sauce starts to thicken and chicken is done. (185F.)

Adapted from cookscountry.com

Slow Cooker Salisbury Steak

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Slow Cooker Salisbury Steak

I needed to free up some time in the afternoon so I decided to put this Slow Cooker Salisbury Steak on tonight’s supper menu. I think there is some room for improvement but I decided to prepare it as written to see how it was.

I thought it was a little on the salty side but I guess it depends on your taste – my wife loved it. The next time your looking for a good slow cooker recipe give this Slow Cooker Salisbury Steak recipe a try.

Slow Cooker Salisbury Steak
 
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Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: 8
Ingredients
  • 2 pounds lean ground beef (I used ground round)
  • 1 envelope dry onion soup mix
  • ½ cup Italian bread crumbs
  • ¼ cup milk
  • ¼ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 one ounce package dry Au jus mix
  • ¾ cup water
  • 2 cans cream of chicken soup
Instructions
  1. Place flour in a shallow dish.
  2. In a large bowl using your hands mix together the ground beef, onion soup mix, bread crumbs, and milk; form into eight patties.
  3. In a medium size bowl mix together the soup and Au jus mix.
  4. Roll the patties lightly in flour and brown them on both sides in a large skillet using the oil. Arrange the parries in a pyramid shape in the slow cooker and pour the soup mixture over the top.
  5. Cook on low for 4-5 hours or until burger is done.
  6. Serve hot with the gravy over the top of the patties and mashed potatoes.

Slow Cooker Salisbury Steak picture 2

Adapted from Allrecipes.com

Rabbit Cacciatore

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rabbit-cacciatore recipe

This Rabbit Cacciatore is perfect for wild or domestic rabbit meat. This recipe has a delicious combination of flavors and tastes exceptionally good on a cold night.

If you have rabbit meat available give this one a try you wont be disappointed, it is delicious.

Rabbit Cacciatore
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 rabbit cut into 6 – 8 pieces (about 2 ½ pounds)
  • 1 tablespoon dried thyme (divided)
  • ½ teaspoon dried rosemary
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ cup white wine (I used homemade cherry wine)
  • ½ cup chopped onion
  • 4 cloves garlic (crushed and minced) or more to taste
  • 3/ cups fresh mushrooms (coarsely chopped)
  • 2 cans diced tomatoes (14.5 ounces each)
  • 2 red bell peppers (seeded and cut into 1 inch pieces)
  • 1 bay leaf.
  • 1 can sliced black olives (4 ounces)
Instructions
  1. Place flour, salt, ½ tablespoon thyme, and pepper into a food grade disposable bag and work with your hands to combine.
  2. Shake rabbit pieces in flour mixture one piece at a time. In a large skillet over high heat using the olive oil cook rabbit until nicely browned on both sides; set aside on a platter.
  3. browned rabbit-cacciatore
  4. Reduce heat to medium, add the onion and cook for about 1 minute. Add the garlic, mushrooms and pepper pieces and continue cooking for about 2 more minutes. Stir in the other ½ tablespoon of thyme and the rosemary. Add the wine to the skillet and using a spoon scrap any dripping from the bottom of the pan. Continue cooking until wine is reduced to about in half. (about 1 minute)
  5. rabbit-cacciatore sauce prep picture
  6. rabbit-cacciatore tomato prep picture
  7. Reduce heat to low - place the rabbit pieces back into the pan and pour the diced tomatoes over the top. Add the bay leaf, cover, and cook until rabbit is tender. (domestic rabbit meat 35 minutes – wild may take longer depending on the rabbit)
  8. remove rabbit to a serving platter, add the olives, and continue cooking sauce until sauce starts to thicken. (about in half)
  9. rabbit-cacciatore sauce reduction
  10. Serve rabbit and sauce over spaghetti.

Adapted from Simply Recipes

Cheesy Bow Tie Casserole Recipe

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cheesy-bow-tie-casserole

cheesy-bow-tie-casserole-recipe

This Cheesy Bow Tie Casserole is rich and flavorful and is simple to put together. If you have any leftovers they make for a delicious lunch.

Flavors will vary a little bit depending on the brand pasta sauce you use.

Cheesy Bow Tie Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 8 ounces bow tie pasta
  • 1 pound lean ground beef
  • 1 small onion (finely chopped)
  • 24 ounces of traditional pasta sauce (your favorite brand)
  • 1 package of fresh mushrooms (8 ounces sliced or you can use canned)
  • 1 can sliced black olives
  • ¼ teaspoon red pepper flakes or to taste
  • 8 ounces mozzarella cheese (cut into ½ inch cubes)
  • 4 ounces shredded Colby & Monterey Jack cheese
  • ¼ cup grated Parmesan cheese
Instructions
  1. preheat oven to 400F.
  2. Cook pasta according to package directions for firm; drain.
  3. While pasta is cooking in a large skillet over medium high heat cook the burger, onion, and mushrooms until burger is no longer pink inside, onion is softened, and mushrooms are tender; drain any excess fat if needed.
  4. Mix the pasta sauce into the burger mixture, bring to a boil, and season with the red pepper flakes. Add ½ of the mozzarella cubes and stir until cheese is melted. Mix the sauce into the pasta until thoroughly combined.
  5. Spoon the mixture into a 2.75 quart casserole dish lightly sprayed with cooking spray and distribute the remaining mozzarella cheese cubes over the top. Top with the black olives, Colby & Monterey Jack , and Parmesan cheese.
  6. Bake for 20 minutes or until cheese is melted and mixture is hot and bubbly – Serve hot.

 

Slow Cooker Rabbit Stew

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slow-cooker-rabbit-stew-picture-2

This Slow Cooker Rabbit Stew recipe is great for wild or domestic rabbit meat. This rabbit stew is cooked in a slow cooker so the meat is guaranteed to turn out tender.

I boned out the rabbit, and cut the meat into cubes, but you can you use whole rabbit pieces if you would like to shorten the prep time, but it was nice not having to deal with the bones after it was cooked.

If you have wild or domestic rabbit meat on hand give this one a try; it’s delicious.

I served the rabbit stew with homemade buttermilk biscuits – recipe here.

Slow Cooker Rabbit Stew
 
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Author:
Serves: 4-6
Ingredients
  • 1 rabbit cut into serving size pieces-or cut into stew meat
  • ½ teaspoon pepper
  • 1 can diced tomatoes (15 ounces)
  • ¾ cup red wine
  • 1 cup chicken broth
  • 8 ounces fresh mushrooms (sliced)
  • 7 slices bacon (cut into half inch pieces)
  • 2 medium carrots (sliced crosswise)
  • 2 stalks celery (sliced crosswise)
  • 3 medium potatoes (peeled and cut into bite size cubes)
  • 1 large onion chopped or 2 medium
  • 1 bay leaf
  • 1 teaspoon oregano
  • ¼ cup all-purpose flour
  • ½ cup water
Instructions
  1. Place rabbit meat in the bottom of the slow cooker and season with the pepper. If you are using boneless rabbit pieces you can mix the rest of the ingredients except for the flour right in the slow cooker. If you are using cut up rabbit (legs, back and ect.) mix all the ingredients together in a large bowl, except for the flour, and pour the mixture over the rabbit.
  2. Cook on low for 6-8 hours or until meat is fork tender.
  3. minutes before done in a small bowl mix the flour and ½ cup water together until smooth. Stir the flour mixture into the stew and continues cooking for 30 minutes or until thickened.
  4. Let rest 10-15 minutes before serving.

This recipe was inspired by Food.com

Italian Chicken with Penne Pasta Recipe

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Italian Crispy Chicken with Penne Pasta Recipe 1

Here is another simple and good recipe that doesn’t require much prep time. The coating on the chicken is delicious and helps keep the chicken breasts nice and moist. You can use Italian bread crumbs, or traditional, depending on you taste.

I wasn’t sure if I could call this a one dish meal or not because of cooking the chicken separately; but its awful close.

Give this Italian Chicken with Penne Pasta Recipe a try; it’s really good!

Italian Chicken with Penne Pasta Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • Ingredients for Marinade
  • 1pound boneless skinless chicken breasts
  • 2 tablespoons lemon juice
  • 1 garlic clove (minced)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • Ingredients for Breading
  • 2 eggs (lightly beaten)
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ⅛ teaspoon of black pepper
  • 2 cups dried Italian breadcrumbs
  • 2 tablespoons of oil
  • Ingredients for Garlic Penne
  • 1 tablespoon butter
  • 5 garlic cloves (crushed, minced, and divided)
  • 4-5 tablespoon all-purpose flour
  • 2 cups milk
  • ½ cup chicken broth
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½lb penne pasta (cooked according to package directions)
  • chopped fresh parsley for garnish
Instructions
  1. In a small bowl mix together the lemon juice, 1 garlic clove, 1 teaspoon salt, ½ teaspoon black pepper and oregano. Place chicken into a food grade disposable zip lock bag, pour the lemon juice mixture over the top; massage bag to toughly coat the chicken. Let marinade in the refrigerator for 5 – 10 minutes.
  2. Lightly beat eggs in a shallow dish. In another shallow dish whisk together the flour, ½ teaspoon salt and pepper, and place the bread crumbs in another shallow dish. Roll the chicken in the flour, and then into the eggs, and roll into the bread crumbs pressing lightly to coat.
  3. In a large nonstick skillet using the oil cook chicken until nicely browned on both sides and done. (165F)
  4. While chicken is cooking in a large pot cook pasta according to package directions; drain.
  5. For the sauce melt the butter in a medium size sauce pan over medium high heat. Add the garlic and cook until fragrant (about 30 seconds). Whisk in the flour and stir for about 1 minute, gradually stir in the milk and chicken broth stirring constantly until mixture thickens; season with 1 teaspoon salt and ½ teaspoon pepper. Mix the sauce into the penne until well combined.
  6. Serve the pasta with the chicken garnished with parsley.

Adapted from Blogchef.net

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