ITALIAN MEAT SAUCE

We had dinner at my parent’s house last night. Mom made spaghetti. Oh was it tasty! This is a quick and easy meal that will feed crowds and it pleases children too.

My nephew Andy got married to sweet Brittney a few years back. I catered their wedding dinner. It was really delicious. I used this Italian meat sauce; we served it over spaghetti noodles and topped it off with whole Italian sausages. It was a crowd pleaser.

I can remember back when my daughters were small. I think this was the first food that ended up on Heather’s head. She wasn’t much of a meat eater as a baby. She would suck all the sauce until the meat was dry. I remember walking into the kitchen for something and coming back to find Heather’s bowl of noodles and dry meat on top of her head.

Now I enjoy watching Camille’s son Noah explore food. He is such a hearty eater and pasta is one of his favorites too!

This sauce is versatile. I serve it with spaghetti for family Italian night, But I’ve also used it in lasagna, as a base for pasta fagioli and even for an Italian style sloppy Joe.  Try it out and tell me how you used it.

INGREDIENTS

• 1 lb Ground Beef
• ½ lb Spicy Italian Sausage
• ½ lb Sweet Italian Sausage
• 1 Carrot (grated)
• 2 Celery Stalks (diced small)
• 1 Small Yellow Onion (diced small)
• 2 (28oz) Cans Crushed Roma Tomatoes
• 1 Tablespoon Italian Seasoning
• 1 Tablespoon Dried Basil
• ½ Teaspoon Fennel Seeds
• Salt to Taste
• Pepper to Taste
• ¼ Fresh Basil (chopped)
• ¼ Cup Fresh Italian Parsley (chopped)

PREPARATION

1. In a large pan or dutch oven crumble ground beef and Italian sausages and brown over medium heat.
2. Drain all but 1 Tablespoon of fat.
3. Add carrots, celery and yellow onion. Cook until onions are translucent.
4. Stir in tomatoes, turn heat to low and simmer for 1 hour.
5. Add Italian seasonings, dried basil and fennel seeds. Continue simmering for ½ hour.
6. Season with salt and pepper to taste.
7. Mix in fresh basil and Italian parsley.

CINNAMON ROLL APPLE PIE

It is apple season! On a recent trip to Utah,  we picked some apples from their tree.  I can’t wait to get started with some fall apple dishes.

When my daughters were small we would regularly visit Oak Glen with my parents. There are farms that allow you to pick bushels of apples, cute stores for shopping, and lots of unique gift shops. The girls would pick apples and then we would go home and cook, bake and make wonderful tasty dishes with them. These days full of cooking was the beginning of the girls becoming very good bakers!

There is a trend with cinnamon roll apple pies. I thought I’d try one out tonight and it was a family hit!

Grease a 9” pie pan. Slice each cinnamon roll round in half. Line the bottom and sides with the rounds. Save 2 rounds to roll out a rope to swirl on top of the pie.

In a sauté pan melt the butter.

Add the apples and sugar. Mix until golden brown and add the cornstarch and cinnamon cook until apples are tender.

Pour apple mixture into the pie pan.

Swirl a rope of cinnamon dough around the top.

Place in oven for 30 minutes. Let cool for 10 minutes.
 

Drizzle the Pillsbury cinnamon roll sugar glaze on top.

 INGREDIENTS

• 6-8 Apples (I like a variety) peeled, cored and chopped into big chunks
• 1 stick Butter
• 1 Cup of Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Cinnamon
• 2 Cans Pillsbury Cinnamon Rolls

PREPARATION

• Heat oven to 400°.
• Grease a 9” pie pan. Slice each cinnamon roll round in half. Line the bottom and sides with the rounds. Save 2 rounds to roll out a rope to swirl on top of the pie.
• In a saute pan melt the butter.
• Add the apples and sugar. Mix until golden brown (about 5-8 minutes)
• Add the cornstarch and cinnamon – continue to mix for 5 more minutes (until apples are tender)
• Pour apple mixture into the pie pan.
• Place in oven for 30 minutes.
• Let cool for 10 minutes.
• Drizzle the Pillsbury cinnamon roll sugar glaze on top.

GRILLED CORN

 

corn right off the grill

This post is inspired by the fair season. My husband and I love fairs. We travel near and far to experience the animals, crafts, exhibits contests, entertainment, and the food. We never ever skip on the grilled corn. In fact it is usually the first food we eat when we arrive. Toppings allow us to dress it up according to our cravings. Think melted butter, mayo, chili sauces, and a variety of salts, pepper, and Parmesan cheese – YUM!

You don’t need to be a fair attendee to experience the deliciousness of this summer veggie. The preparation is quick and easy.

Corn being grilled LA County Fair

INGREDIENTS

• Fresh Corn
• A variety of toppings: Melted Butter, Mayonnaise, Grated Parmesan Cheese, Cotija Cheese, Tapatio Sauce, Siracha, Garlic Salt, Kosher Salt, Pepper, Lawry’s Seasoning Salt, crushed hot or regular Cheetos, crushed Fritos.

PREPARATION

1. Heat up grill.
2. Put husk covered corn on the grill and cook for 20 minutes rotating the corn to get the husks dark on all sides.
3. Wearing gloves pull husks down or off the corn removing the silk threads as you go.
4. Put the corn back on the grill to give the kernels a bit of char.
5. Remove and top to your liking.

My perfectly topped grilled corn

Mine was dipped in butter, then drizzled with may and Siracha. Last a sprinkle of kosher salt and pepper.

POLLO ASADO SOFT TACOS

Every summer since I can remember my Dad, Uncles and Cousins prepared and served pollo asado at our family get-togethers. Pollo is chicken in Spanish and asado is the way in which the meat is cooked which is on an open fire or grill in our case.  What really make the chicken special are the seasonings. Everyone in the family has their personal favorite carniceria (Local Mexican Butcher Market) and each store has their own recipe. I too had a favorite but almost 10 years ago my husband asked that I try seasoning my own. I did it and my recipe was born!

These are the brands of seasonings I favor.

 

Marinate as long as you are able – max overnight.

 

INGREDIENTS

• 3 Lbs Chicken (I prefer skinless boneless thighs)
• ¼ Cup Canola Oil
• 2 Tablespoons Chicken Seasoning
• 1 Tablespoon Garlic Salt
• 1 Teaspoon Black Pepper
• ½ Yellow Onion (sliced thin)
• 3 Garlic Cloves (minced)
• ½ Cup Cilantro (chopped)

PREPARATION

1. Put chicken in a large bowl or zip lock bag.
2. Pour in oil and mix around the chicken.
3. Sprinkle in chicken seasoning, garlic salt, black pepper and mix some more.
4. Mix in the onion slices, minced garlic and chopped cilantro. Let marinate in the refrigerator for a minimum of 3 hours or overnight.
5. Heat the grill until very hot.
6. Place chicken on grill and let cook on each side for 3-5 minutes or until thermometer reaches 150°.

You can eat it as is but my family likes to eat it as soft tacos – put it in warmed corn tortillas with pico de gallo and ranchero cheese.

UNCLE JESSY'S SALSA

When I was a little girl, my dad would take me to Los Angeles to visit my Uncle Jessy. There was not a lot for me to do there, but one thing I remember is wondering in his yard and picking chili peppers and tomatoes that with a few more additions would be spicy salsa – which he served with chips!

My Mom was fond of my Uncle. So lucky for me he shared his personal recipe with her – and she shared with me. It is often on my table – I hope you try it and put it on yours too.

INGREDIENTS

• 2 Jalapenos
• 2 Serrano Chilies
• 2 Yellow Banana Pepper
• 4 Garlic Cloves (crushed and peeled)
• ¼ Cup Water
• 2 Tomatoes
• Salt to taste

PREPARATION

1. Place jalapenos, serranoes and yellow chilies in a medium sauce pan. 
2. Cover with water and boil until the chilies are soft (about 25 minutes). Let cool. 
3. Reserve ¼ cup of water.
4. In a blender add garlic and ¼ cup of chili water – blend well.
5. Add boiled chilies (stems removed), tomatoes and pulse. Leave slightly chunky.
6. Salt to taste and refrigerate until cold.

 

ADJUSTING THE SPICE
 

A little too spicy: 

Prior to boiling remove the seeds and veins.

Still too spicy:

Swap the Serrano peppers with one more banana pepper and jalapeno.

Want something mild:
Use three Anaheim chilies and two banana peppers.

Milder still? Here is a great chili guide that will allow you to change it up to the heat range you like.

PAN SEARED RIB EYE STEAK

 

The story goes...I've always loved a good steak! My dad said that when I was one year old he made me a porterhouse steak and I ate the whole thing.  Yowsa, that is a lot of meat for a little tyke.

I still love steak but my favorite cut these days is rib eye. Here is a simple no fuss way to get a crispy steak with a juicy center. And as they say…everything is better with butter!

 

INGREDIENTS

• 4 Boneless Rib Eye (1 – 1 ½ inch thick)
• 2 Tablespoons Butter 
• 2 Tablespoons canola or olive oil
• 1-3 Sprigs Rosemary

 

PREPARATION

1. Season well with salt and bring it to room temperature (let it sit about 30 minutes). This helps create a dry surface which is better for searing. Wait until after the cooking to spice it up with pepper and other rubs – as they will burn before the steak has a chance to cook.
2. Put a cast iron pan over high heat until piping hot. Add the butter and then the oil (oil because it has a higher heat tolerance) and the sprigs of rosemary. 
3. As soon as you see that butter brown, throw in your steaks. 
4. Reduce to a medium heat and cook for 3-6 minutes for you desired doneness.

DONENESS

Six Minutes for a rare steak- 125°F.
Eight minutes for a medium-rare steak - 130°F.
Ten minutes for a medium steak - 140°F.
Twelve minutes for a well done steak.  

If you don’t want to chance it, use a thermometer!

 

I like a hot steak so just enough resting from the pan to the table will do.

Dutch Baby

I’m a new Grandma! In the last year I’ve been blessed with two grandsons, Noah and Jackson, and a granddaughter, Emerie. Each Sunday my daughters, their  husbands, all the babies and me and my husband Randy share breakfast together. This morning I made a Dutch baby. 

A Dutch baby is a hybrid of a German pancake and a popover. You can serve it with syrup, fruit preserves, or our favorite-freshly squeezed lemon juice and powdered sugar. This dish is so easy yet impressive.

INGREDIENTS

• 3 large eggs at room temperature 30 minutes
• 2/3 cup whole milk at room temperature
• 2/3 cup all-purpose flour
• 1 teaspoon lemon zest
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon salt
• 1/2 stick unsalted butter, cut into pieces
• Powdered sugar
• Lemon wedges

1. 
   

2. PREPARATION

   1. 1. Preheat oven to 450°F and place iron skillet on middle rack.
      2. Beat eggs with an electric mixer at high speed until light and frothy. Beat in milk then flour, zest, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
      3. Add butter to hot skillet and melt, swirl to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
      4. Serve immediately, topped with squeezed lemon juice and powdered sugar.