Homemade Spaghetti Sauce

INGREDIENTS

1 medium yellow onion, diced

15 oz. tomato sauce

6 oz. tomato paste

1/2 tsp. Italian seasoning

1 Tbsp. dried basil

1 tsp. garlic powder

1 tsp. salt

1 tsp. pepper

1/2 tsp. red pepper flakes

1 Tbsp. Worcestershire sauce

1/2 Tbsp. granulated sugar

1/2 Tbsp. minced garlic

1 cup beef broth

spaghetti noodles for serving

DIRECTIONS

In a large skillet add ground beef and chopped onion. Cook on medium-high heat until brown. Drain excess grease.

Add tomato sauce, tomato paste, Italian seasoning, salt, pepper, dried basil, garlic powder, red pepper flakes, minced garlic, Worcestershire sauce, sugar, and beef broth.

Mix ingredients to combine and bring to a boil.

Reduce heat and simmer for 20 minutes.

Serve with your favorite pasta and parmesan cheese.

Enjoy

Shrimp And Steak Teriyaki Noodles

 

INGREDIENTS

1 pound fresh or frozen medium shrimp in shells

12 green onions

1 tablespoon toasted sesame oil

1 tablespoon grated fresh ginger

2 cups sugar snap pea pods, trimmed

1 14.2 ounce pkg. cooked udon noodles*

1 cup fresh pineapple chunks

3 tablespoons reduced-sodium teriyaki sauce

3 tablespoons water

¼ cup unsalted dry roasted peanuts

DIRECTIONS

 

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
Chop 1 Tbsp. of the dark green tops of onions for garnish. Cut pale green and white parts into 2-inch pieces.

In a wok or 12-inch skillet heat oil over medium-high heat. Add ginger; cook and stir 30 seconds.
Add green onion pieces and snap peas; cook and stir 1 to 2 minutes. Add shrimp, noodles, and pineapple; cook and stir just until shrimp are opaque. Add teriyaki sauce and the water; toss to coat. Sprinkle with peanuts and green onion tops.

ENJOY!

Deep Dish Chicago Style Pizza

 

INGREDIENTS

Crust:

1 c. water

1 pkg yeast

1/3 c. corn oil

1 Tbsp sugar

1 tsp cream of tartar

1 lb Bread Flour

Pizza Sauce:

28 oz plum Roma tomatoes (or San Marzano (my favorite) tomatoes – less ¼ c of the sauce before you mush it)

1/2 tsp salt

a pinch of basil

a pinch of oregano

fresh ground black pepper

Toppings:

16 oz. mozzarella about 4 c. Low-moisture part-skim (NOT low fat. It won’t turn out good if you use low fat)

Pepperoni

Italian sausage uncooked pinched into little pieces

DIRECTIONS

Crust:

In a bowl, put water (lukewarm), then yeast, oil, cream of tartar, and sugar. Mix with hand until yeast dissolves.

Pour in bread flour a little at a time. Mix with your hand. Just curve your hand like a dough hook and hold the bowl and mix. Then, knead it until it gets firm. Add more flour if needed.

The secret is kneading. Knead it for about 10 minutes straight. Then, roll it into a ball, and put it in a bowl with oil brushed in the sides. Cover with plastic wrap and a kitchen towel. Let sit overnight unrefrigerated. Only let it rise once. Portion and use.

Pizza Sauce:

Take the tomatoes and sauce and place them into a bowl. Using a potato masher or just your hands, mash the tomatoes up so that there are no chunks bigger around than a quarter.

Add the rest of the ingredients and stir. Adjust the salt and pepper to taste. Do not use too much basil or oregano.

Assembly:

Preheat oven to 350.

Prepare your deep dish pizza pan (or a round cake pan with straight sides) by coating the inside of it with a very healthy coating of melted butter or oil.

Roll the dough out to about 3 inches larger than the bottom of the pan, then place inside the pan and pinch the dough up along the sides.

Now put the cheese in (right on the crust). Then add the pepperoni and sausage pieces, and finally the sauce (Don’t worry, the sausage will cook through completely in the oven).

Bake in the oven until the crust is starting to brown and cheese is starting to bubble up through the sauce. The little edges of the pepperoni should also be starting to crisp and the sausage should be cooked through (about 45 minutes).

BEEF ROAST POT

 

Ingredients

• Little carrots
• 1 potato
• 3 tablespoons of creole spice
• 1 tablespoon black pepper
• 2 tablespoons of onion powder
• 1 tablespoon garlic powder
• 1 tablespoon celery chips
• 1 tablespoon of parsley
• 1 cup of water

Instructions

Step 1.

Chop potatoes and carrots

Step 2.

Roasting beef – season with ingredients and sauté on a skillet over the stove

Step 3.

Placed in a casserole dish

Step 4.

Add a cup of water

Step 5.

Add more Creole spices to taste and cover with tin foil

Step 6.

Bake at 350 degrees for two and a half hours

Step 7.

Remove the tin – add the carrots and potatoes

Step 8.

Put in the oven again and bake uncovered for an additional 30 minutes or as desired

 Enjoy!!

 

Easy Baked Chicken Thighs

Baked Chicken Thighs are a delectable and straightforward main course. The skin on these chicken thighs is delightfully crispy, and the meat is exceptionally delicious! They’re delicious with mashed potatoes or scalloped potatoes on the side.

Ingredients:

• 6 bone-in chicken thighs with skin (approx. 5-6 ounces each)
• 2 tablespoons olive oil
• 2-3 teaspoons chicken seasoning or Italian seasoning
• salt and pepper to taste

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit. Place a baking rack on top of a foil-lined pan.
2. To eliminate any moisture, pat the chicken skin dry with a paper towel.
3. Season the chicken with seasoning, salt, and pepper after drizzling it with olive oil.
4. Bake for 35-40 minutes, or until the chicken reaches 165°F degrees, on the rack.
5. Broil for 2 to 3 minutes.

Enjoy!!

Black Magic Cake Recipe

 

Love chocolate cake? You'll love this recipe! The coffee in the batter gives it rich and deep flavors. Frost with your favorite frosting, we like a cream cheese based frosting with the rich chocolate.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Instructs 

STEP 1. Preheat oven to 350 degrees F (175 degrees C).

STEP 2. Grease and flour two 9 inch round cake pans or one 9x13 inch pan.

STEP 3. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin.

STEP 4. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean.

STEP 5. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

ENJOY!!

 

Chitterlings Recipe

Chitterlings are a classic southern soul food that belongs on your dinner table! Here's how to clean and prepare a delicious spicy chitterlings recipe

Ingredients:

• 5 pounds frozen chitterlings
• 1 pound hog maws
• 1 small Onion, roughly chopped
• 1 teaspoon salt
• 1 teaspoon white vinegar
• 1 teaspoon minced garlic
• 1/2 teaspoon red pepper flakes

Cookware and Utensils:

• 1 6 quart boil pot
• 1 cutting board
• 1 sharp knife

Instructions:

As always the key to great cooking is preparation and quality ingredients.

Most people are too intimated to try to cook chitterling on their own. But with the instructions that follow on how to cook chitterlings you’ll be okay.Where to find Chitlins & Hog Maws

1. You can find chitterlings and hog maws at your local grocery store. They are usually found with the frozen foods and come in 5 or 10 pound buckets or plastic. It will take several hours to thaw out your frozen chitlins. The hog maws come in packages and are also usually frozen. The hog maws are very tough, so it’s a good idea to cook them while you’re cleaning your chitlins.
2. To prepare the hog maws for cooking rinse them in water and trim away excessive fat. Place your hog maws into a 6 quart cooking pot. Fill the pot with water to the half way point. Bring the water to boil over medium-high heat, reduce heat to medium-low and cook for 1 hour. Don’t let the water cook out, add additionally water if necessary. When the meat is fully cooked, using a cutting board cut your hog maws into 2 inch thick pieces. The chitlins will be added to the hog maws later.

How to Clean and Cook Chitlins

1. If you want your recipe to turn out right wash your chitlins thoroughly…let me reemphasize, this is very important. Once your chitlins have thawed it’s time for a good cleaning. Using one side of your sink, soak your chitlins in cold water. Examine each chitlins thoroughly removing by hand all foreign matter. The best way to do this is under running water.
2. Under running water you need to repeatedly pick clean each chitlin. While picking clean the chitlins you should remove extra fat and any specks that you see.
3. A good technique is to work out of both sides of your sink. Soak your chitlins in one side and clean and rinse in the other side of your sink. Once you have cleaned a chitlin place it in the container that it came out of.
4. After all chitlins are cleaned they must be run through several changes of cold water. Just fill your sink with enough water to cover the chitlins. The chitlins should be washed until the water is nearly clear when they are removed.
5. Now that wasn’t so hard was it? Okay now that the chitlins are cleaned and the hog maws have cooked a little. It’s time to finish up this tasty recipe.
6. Place your chitlins into the pot with the hog maws and fill with water. Bring to full boil, and then add chopped onion, salt, red pepper and vinegar. Reduce heat and simmer for 3-5 hours until meat is tender to your liking. Add more water if necessary.
7. Once the chitlins and hog maws have tendered remove from heat. Using a cutting board and knife, cut the chitlins and hog maws into 1 inch thick pieces. Serve on a bed of rice or with spaghetti.

ENJOY!!