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Posted on October 26, 2017 by wdrell

Lasagna

lasanga

Takes a little while to prepare, but very much so worth the effort.

Ingredients

  • 1 lb mild spicy Italian sausage
  • 3/4 lb lean ground beef
  • 1/2 c minced onion
  • 2 cloves garlic, crushed
  • 1 (28 oz) can crushed tomatoes
  • 2 (6 oz) cans tomato paste
  • 2 (6.5 oz) cans canned tomato sauce
  • 1/2 cup water
  • 2 tbsp white sugar
  • 1 1/2 tsp dried basil leaves
  • 1/2 tsp fennel seeds
  • 1 tsp Italian seasoning
  • 1 tbsp salt
  • 1/4 tsp ground black pepper
  • 4 tbsp chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 3/4 lb mozzarella cheese, sliced
  • 3/4 c grated Parmesan cheese

Cooking Directions

1) In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2) Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3) Preheat oven to 375 degrees F (190 degrees C).

4) To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5) Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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Posted on October 25, 2017 by wdrell

Swedish Meatballs with Pasta

sweedish_meatballs_and_pasta

A rich creamy savory flavor, and very filling to boot! All can be made in a single pot/pan! This recipe comes courtesy of Tasty, video version of the recipe can be found here.

Ingredients

  • 1 Lb Ground Beef
  • 1/2 cup seasoned bread crumbs
  • 1/2 finely minced onion (white)
  • 1 egg
  • 1/2 Tbsp salt (for meatballs)
  • 1/2 Tbsp pepper (for meatballs)
  • 2 Tbsp veg oil
  • 2 cups beef broth
  • 2 cups heavy cream
  • 1/2 Tbsp salt (for sauce)
  • 1/2 Tbsp pepper (for sauce)
  • 1 Tbsp Worcestershire sauce
  • 4 cups egg noodles
  • 1 cup shredded parmesan cheese
  • 1/2 cup chopped parsley

 

Cooking Directions

1) In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined.

2) Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
2) Add the beef broth, heavy cream,  salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add the parmesan and the parsley, stirring until the cheese is melted. Serve!

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Posted on October 25, 2017 by wdrell

Carne Asada

carne_asada

One of our absolute favorite Mexican dishes! Sweet and salty flavors with tender meat, topped off with either Guacamole sauce or Avocado Tomatillo Salsa and this makes for some amazing Carne Asada Burritos! Big shout out and thanks to Nick for the recipe!

Ingredients

 

Cooking Directions

1) Combine liquids in a zip-lock bag/container with skirt steak. Marinade for 4-6 hrs.

2) Remove meat from container and grill 1-2 min per side to desired internal temp.

3) Slice into small thin slices about 3-4 inchs long.

 

Notes: Can be served with diced white onion, roma tomato, cilantro, guacamole, avocado tomatillo salsa, or pico de gallo.

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Posted on October 25, 2017 by wdrell

Guacamole

guacamole

Creamy, delicious, and addicting!

Ingredients

  • 5 Avocado’s
  • 1 Roma Tomato
  • 1 Habanero Pepper (scrape the seeds if you don’t like spicy)
  • 1 Small Red Onion
  • 1 Bunch Cilantro
  • 4 Tbsp Lime Juice

 

Cooking Directions

1) Finely mince Tomato, Onion, Habanero, and Cilantro.

2) Cut up avocado into 1/2 inch cubes and place in large bowl.

3) Combine all ingredients with the avocado.

 

Notes: For a creamier texture, smash up the avocados with the backside of a fork until there are no chunks bigger than 1/4 of an inch. Then combine the other ingredients with the avocado.

 

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Posted on October 25, 2017 by wdrell

Pico De Gallo

pico_de_gallo

Refreshing, delicious, addicting and healthy! What more could one want?! This recipe also comes from Evelyn and has been a staple in our house ever since.

Ingredients

 

Cooking Directions

1) Finely cut tomato’s into 1/4 pieces and place into a large serving bowl.

2) Finely/Coarsely mince Onion, Cilanto, Jalapeno and place into serving bowl.

3) Add the juice of the 4 limes, and 2 Tbls of Adobo seasoning.

4) Mix all ingredients in bowl until well combined.

 

Notes: At this point taste the salsa, if it is too salty and the juice of one more lime. If the lime flavor is too strong add 1/2 Tbls Adobo seasoning. 

 

 

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Posted on October 24, 2017 by wdrell

Oatmeal Lactation Cookies

oatmeal_chocolate_chip_lactation

A delicious way to give your mother’s milk a little boost while having a tasty treat!

Ingredients

  • 3 Cups All-Purpose Flour
  • 1 Cup Butter
  • 1Tsp Baking Soda
  • 1 Cup Sugar
  • 1 Cup Firmly Packed Brown Sugar
  • 4 Tbsp Water
  • 1 Tsp Salt
  • 2 Tbsp Flax Seed Meal
  • 3 Cups Oats
  • 2 Large Egg
  • 1 Tsp Vanilla
  • 1 Cup Semi-Sweet Chocolate Chips
  • 2-4 Tbsp Brewer’s Yeast

Cooking Directions

1) Preheat oven to 350 degrees

2) Mix the flax-seed meal and water and let sit for 3-5 minutes.

3) Beat butter, sugar and brown sugar well.

4) Add eggs and mix well.

5) Add flaxseed mix and vanilla, beat well.

6) Sift togeather flour, brewer’s yeast, baking soda, and salt.

7) Add dry ingredients to butter mix, stir in oats and chocolate chips.

8) Scoop onto baking sheet.

9) bake for 12 minutes.

 

 

Yield: 4.5 Dozen Cookies

Prep time: 15 min

Total time: ~30 min

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Posted on October 24, 2017 by wdrell

Walnut Crescents

walnut_cresents

These are a must make at Christmas.  They are comfort food at its finest.  It also helps the powdered sugar makes it look like they are covered in snow.

Ingredients

  • 1 cup butter – room temperature
  • ¼ cup powdered sugar
  • 1 ½ tsp water
  • 2 tbl vanilla
  • 2 cups flour
  • 1 cup chopped walnuts

Cooking Directions

1) Pre-heat oven to 375 degrees

2) Cream butter and sugar. Add the rest of the ingredients, mix well.

3) Roll into ½” diameter logs and cut into 1” pieces.

4) Bake for 15 minutes.

5) Roll in powdered sugar while warm and then again while cooling.

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Posted on October 24, 2017 by wdrell

Spaghetti Sauce

spaghetti_sauce

Great when making meatballs.

Ingredients

  • ¾ cup chopped yellow onion
  • 5 cloves of garlic, minced
  • ¼ cup olive oil
  • 2 (28 oz) cans of crushed tomatoes
  • 2 tsp salt
  • 1 tsp white sugar
  • 2 bay leaf
  • 1 (6 oz) can tomato paste
  • 1 Tsp dried Oregano
  • 6-8 Leave Fresh Basil

Cooking Directions

1) In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent.

2) Stir in tomatoes, salt, sugar, oregano, and bay leaf. Cover, reduce heat to low, and simmer for 90 minutes.

3) Stir in tomato paste, basil, and meatballs (if desired). Simmer for 30 minutes more.

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Posted on October 24, 2017 by wdrell

Oven Baked Fries

oven_baked_fries

These fries take a while to make but a nice way to eat fries without having to fry or by frozen store bought fries.

Ingredients

  • 2 Tbsp seasoned salf
  • 1 tsp chili powder
  • 1 tsp basil
  • 1/8 cumin
  • 1/8 black pepper
  • 3 potatoes
  • 1-2 Tbsp olive oil

 

Cooking Directions

1) Preheat oven to 400 degrees.

2) Cut fries into desired strips and submerge in cold, ice water for at least 30 minutes (1 hr best).

3) Drain and dry fries

4) Cook for 30 minutes flipping after 15 minutes

5) Finish at 425 after 30 minutes until done to crisp.

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Posted on October 24, 2017 by wdrell

Lemon Thyme Pancakes with Blueberry Sauce

lemon_tyme_pancakes

These pancakes are a showstopper!  Great to make in general but really impress company.  Break when making a nice brunch.

Ingredients

  • 1 ½ cup flour
  • ½ cup cornmeal
  • 2 Tbl sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 tbl fresh thyme leaves
  • 2 eggs
  • 1 ¼ cups milk
  • ½ cup whole milk ricotta cheese
  • 2 Tbl melted butter
  • 1 Tbl honey
  • 1 tsp lemon zest
  • 1 cup fresh blueberries

Blueberry Sauce:

  • 2 cups fresh blueberries
  • 1 cup blueberry jam
  • Zest and juice of one lemon

Cooking Directions

1) Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts.  Keep warm until the pancakes are ready.

2) In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest.  Pour the wet ingredients into the dry ingredients.  Stir until combined.  You can stir the blueberries in at this point, or wait to add them when the pancakes are cooking.

3) Heat griddle to medium heat to preheat. Spray with cooking spray or melted butter.  Cook for 2-3 minutes and flip over when bubbles form on edges.  Service with blueberry sauce, extra thyme leaves, and powdered sugar.

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