My Spaghetti

I love to cook - I don't consider myself a great cook though. I typically follow recipes and rarely make up my own. But for my spaghetti I have never used a recipe just bits a pieces of others until I came up with my own special recipe.

INGREDIENTS
1/2 pound Italian sausage

1/2 pound Hamburger meat
1 (6.5 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes

1 jar of your favorite sauce

1 tablespoon of grape jelly (or sugar)
1 teaspoon Italian seasoning

1/4 cup of water

1/2 package spaghetti seasoning

1/4 onion diced
1/2 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) package spaghetti

In a large saucepan , brown sausage and hamburger meat over medium heat with onion; drain and add tomato sauce, diced tomatoes, Italian seasoning, garlic powder, basil, oregano, salt, pepper and jar sauce; mix well. In the empty jar add water, spaghetti seasoning and jelly (or sugar). With the lid on shake well until all is mixed up. Add to pot.

Simmer over medium-low heat for at least one hour; it is best if simmered all day.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Mix sauce with hot pasta; serve.

The Best Omelet

I found this recipe on Sugar and Spice Blog. It is wonderful. The actual recipe is from Barefoot Contessa, Ina Garten and like many of her recipes - this one did not disappoint. This was the first time I've ever baked an omelet and loved it! I can't see myself making an omelet on the stove again. As you can see, I didn't cut the bacon up as small as the recipe suggested. Next time I make it though, I'll make a bit more "kid friendly". I'll only add the onions to one half. Although everyone loved it - a few picked out the onions. So lesson for next time and there will definitely be a next time.

Omelet for Two
(Source: Ina Garten)

1/4 pound good thick-cut bacon (about 5 strips)

1 tablespoon unsalted butter

1 cup medium-diced Yukon gold potato

1/2 cup chopped yellow onion

1 tablespoon minced jalapeño pepper

5 extra-large eggs

2 tablespoons milk or cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped scallions, white and green parts

4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeño pepper and cook for 30 seconds.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

Egg Drop Soup

Source: All Recipes

Tonight my "buddy" and I were on our own for dinner. I have not been feeling so well so I was in the mood for some soup, but a light soup. I decided to make egg drop soup. And as my son put it "mmmm, this is the best!". I have to admit it was so simple but very tasty.

INGREDIENTS
4 cups chicken broth, divided

(I used two cups water with 2 chicken bouillon cubes and two cups Trader Joe's Chicken Broth)
1/8 teaspoon ground ginger (I left this out for tonight)
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
*drop of sesame oil - this is not part of the original recipe*

DIRECTIONS
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Beer Margaritas

Source: allrecipes.com

5 stars (162 reviews)

I have been craving Margaritas so much lately. This just sounds so good.

1 (12 fluid ounce) can frozen limeade concentrate

12 fluid ounces tequila

12 fluid ounces water

12 fluid ounces beer

ice

1 lime, cut into wedges

Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

Garlic Spaghetti

I can say no to cookies, cakes, brownies, etc. but I can not say no to pasta. I love it in every size, shape or form. My all time favorite recipe is so simple but so delicious.

Garlic Spaghetti

1 (16 ounce) package spaghetti

10 cloves garlic, minced
Sun dried tomatoes

1/4 cup extra virgin olive oil
1/4 cup minced fresh parsley

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated Parmesan cheese

Cook spaghetti according to package directions.

Meanwhile, in a skillet over low heat, cook garlic and sun dried tomatoes in oil until garlic lightly browned. Remove from the heat; stir in parsley, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.

Enjoy!

Taco Soup - One of my Favorites!!!

2 pounds lean ground beef

1 onion, chopped

1 teaspoon salt

1 teaspoon ground black pepper

1 (15 ounce) can pinto beans

1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (1.25 ounce) package taco seasoning mix

1 cup water

1 (1 ounce) package ranch dressing mix

1 (14.5 ounce) can stewed tomatoes

DIRECTIONS

In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat. Add chilies, salt and pepper, beans, water, seasoning mixes, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes. Top with shredded cheese, and serve with chips.

Creamy Rice Pudding

So Yummy!

INGREDIENTS

3/4 cup uncooked white rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup golden raisins (optional)

1 tablespoon butter

1/2 teaspoon vanilla extract

DIRECTIONS

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.