We just threw this sauce together tonight for a pasta dinner. My boys loved it. Normally I’m pretty good with measuring quantities of spices, but this time we did just add a little of this and a little of that. So add your spices to taste and enjoy!
- 5 – 6 cloves garlic, minced
- 1 small yellow onion, chopped
- 1 – 2 tablespoons extra virgin olive oil (EVOO)
- 28-oz can crushed tomatoes
- 15-oz can tomato sauce
- 1/3 cup red wine (Whatever is on hand, I used a red blend)
- salt to taste
- pepper to taste
- ½ to 1 tablespoon Italian seasoning
- black olives, chopped – to taste (I used about ½ of a can)
Heat large (deep) skillet over medium-high heat. Add EVOO, garlic, and onion, cook until onion is soft – about five minutes, stirring occasionally. Add the rest of the ingredients to the pan. Reduce heat and simmer for 45 minutes to an hour, stirring occasionally. Serve over your favorite pasta.
We decided to try a taco casserole last night. I had a few recipes I looked at for the basics. Here’s what we came up with. My boys loved this twist on our usual taco night.
- 1 pound ground beef
- ½ yellow onion, chopped
- 1 can black beans, rinsed and drained
- 14.5 oz can diced tomatoes and green chiles
- 3 tablespoons taco seasoning
- tortilla chips
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 bunch green onions, sliced (divided in half)
- 2 – 3 roma tomatoes, chopped (divided in half)
- 2 cups shredded Monterey Jack cheese (8 oz)
- ½ cup sliced black olives, plus more for topping
- shredded lettuce
- sour cream (optional)
- avocado (optional)
Heat oven to 350°. In a large skillet, cook beef and yellow onion over medium-high heat until the beef is browned and cooked through (about 7 minutes). Drain. Add beans, canned tomatoes/green chiles, and taco seasoning. Reduce heat to medium, and bring to a simmer. Simmer for 5 – 10 minutes, stirring occasionally.
In an ungreased casserole dish (mine was approx 9 x 13), layer the bottom with roughly broken tortilla chips. Top with the beef mixture. Sprinkle the bell peppers, half the green onion, half the diced tomato, and the ½ cup of olives. Cover with cheese.
Bake uncovered 20 – 30 minutes, until hot and the cheese is melted. Top the baked casserole with lettuce and the remaining green onions, diced tomatoes, olives, and a little more broken tortilla chips. Serve with sour cream and avocado.
Note: Not sure how many tortilla chips we used. I just broke them right into the casserole dish, lining the bottom. I had about ¼” to ½” of a layer on the bottom, it made a nice crust. I didn’t add too many additional chips to the top.
We love to cook soups, stews, and chili in the winter. I have a meatless chili that my husband and I have enjoyed for years. Last winter, my boys wanted to eat chili, but weren’t interested in all those veggies. Here’s what we came up with. I got the basics from The Pioneer Woman, and then we added our own spin.
- 2 pounds ground beef
- 2 cloves garlic, chopped
- 1 onion, chopped
- Two 14.5-oz cans crushed tomatoes
- One 8-oz can tomato sauce
- 2/3 cup Guinness beer
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon Tobasco sauce (could use cayenne pepper)
- One 15-oz can kidney beans, drained and rinsed
- One 15-oz can black beans, drained and rinsed
- Shredded cheddar
- Tortilla chips
- Lime wedges
- Sour cream
I used a big dutch oven to cook this. Put in the ground beef, onion, and garlic; cook over medium heat until browned. Drain off excess fat, then add the crushed tomatoes, tomato sauce, Guinness, and spices. Cover, reduce heat to low. Simmer for an hour, stirring occasionally. If the chili looks too think, you can add water. Finally, add the beans and simmer another 30 minutes. Serve in individual bowls, topped with any desired toppings. Delicious with corn bread or beer bread.
Someone just posted this on Facebook; I have no idea who the source is. I am posting here so I don’t lose the recipe. 🙂 Would like to try it later. One of my friends also made the comment, “Whoa you could mess with this and make all kinds of yummies – then cut them – freeze them individually and boom ! Lunches!” Great idea, Natalie!
- 8 oz package refrigerated crescent rolls
- 1 lb. package smoked turkey lunch meat
- 8 slices cooked bacon
- 8 slices Swiss cheese
- 3 Roma tomatoes, sliced thin
- 4 eggs, beaten
Unroll the crescent dough and separate into 2 squares. Place one square in bottom of 8″ pan that is greased or lined with parchment paper. Press dough to fit pan. Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top.
Repeat the layers. Top with remaining dough square. Pour remaining eggs over top.
Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes. Let sit at room temp for 15-20 minutes before serving.