Uh Oh Spaghettios

For Sunday funday and in celebration of Alfred's (the third) birthday I made the always delicious and classic childhood food, drum roll please..... Spaghettio's.
Let me tell you what, it turned out amazing. You have to try this recipe. It taste just like the canned stuff but BETTER and the response from everyone was excitingly fantastic. 👍👍

Uh Oh Spaghettios
(Homemade Spaghetti-O's)

10 oz ground chicken
3 tablespoons pesto
3 tablespoons panko breadcrumbs
1 teaspoon fresh cracked pepper
6 cups canned tomato sauce
3-4 cups (pasta) water
2-3 teaspoons garlic powder
1 lb bag ditalini pasta
1 1/2 shredded gouda cheese
1/2 cup milk
2 tablespoons butter
salt

1. In a medium bowl, combine the ground chicken, pesto, breadcrumbs, 1/2 teaspoon salt and black pepper. Use your hands to gently mix until well combined. Form the mixture into small meatballs (each about 3/4-inch round) using a heaping teaspoon measure.
2. Cook pasta to al dente and drain
3. Add tomato sauce, water, sugar, and garlic powder in a large pot. Bring to a boil.
4. Add meatballs
5. Cook, stirring frequently for about 20-25 minutes
6. Stir in cheese until melted. Add milk, butter and salt to taste.

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Tuna Gyro

I love love love gyros. I could eat them everyday! But I have never had a fish gyro so decided be brave and take a culinary adventure.
The tuna turned out fantastic and the Greek flavors compliment the fish extremely well. Just be sure not to over cook the tuna.
The tzatziki is very simple and a gyro staple!

Tuna Gyro

Ingredients:

3 cloves finely minced garlic
1/2 teaspoon fine sea salt
3 tablespoons lemon juice
Zest of 1 lemon
3 tablespoons dry white wine
1 tablespoons chopped fresh oregano
2 teaspoon fresh rosemary
2 teaspoon fresh thyme
1 tablespoon extra-virgin olive oil
Freshly ground pepper to taste
1 1/4 pounds tuna steak, trimmed of skin and any dark portions, cut into 1 1/4 inch cubes
Tzatziki (recipe below)
1 diced tomato
1/2 sliced red or sweet onion
Chopped lettuce
Balsamic vinegar
Pita bread

Directions:

1. Mix garlic, salt, lemon juice and zest, wine, herbs, oil and pepper. Measure out 3 tablespoons and reserve for basting. Place tuna in a shallow glass dish and pour the remaining marinade over it, turning to coat.
2. Cover and marinate in the refrigerator for 20 to 30 minutes, turning often.
3. Prepare the grill for high, direct heat.
4. Thread the marinated tuna onto skewers
5. Oil the grill rack
6. Don't move them until the fish pieces are well browned on one side, about 3-6 minutes. Baste tuna. Then using tongs, carefully turn the skewers over and cook them until they are seared on the other side. Baste tuna again
7. Toss chopped tomatoes, onion, and lettuce with balsamic vinegar
8. Place tuna pita Bread and top with tzatziki and lettuce mix


Tzatziki

Ingredients

1/2 cup cucumber English or Persian
2-3 cloves of garlic
2 teaspoon wine vinegar or champagne vinegar
Juice of 1 lemon
2 cups Greek yogurt (full fat)
1 tablespoon finally chopped dill leaves

Directions:

1. Remove the skin of the cucumber and grate it. (not finely)
2. Salt the cucumber and leave it in a colander for half-an-hour and then drain well. Pat dry with paper towel
3. Finely grate the garlic
4. Mix cucumber in a bowl with the garlic and the rest of the ingredients.
5. Add salt to taste and decorate it with few dill leaves.

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Beef Stroganoff

My sister and mom came to town to visit. We had a great time catching up and running around town. We had been so busy all day I thought it would be a good idea to stay in for dinner and watch the Packers. Dinner turned out fantastic but sadly I can't say the same for the Pack. They lost their season opener to the 49ers at Lambeau! UGH!
Next up DA Bears! I must admit I am nervous about this game! Go PACK Go!

Beef Stroganoff

Ingredients:
1 1/2 cups thinly sliced sweet yellow onion
1 clove minced garlic
2 cups sliced mushrooms
2 1/2 lbs beef top sirloin sliced in strips
2 cups sour cream at room temp
1 1/2 tablespoon Dijon mustard
1 tablespoon ketchup
1 teaspoon fresh chopped thyme
Salt and Pepper
1/4 cup Marsala
Fresh chopped parsley
Butter for sautéing

Directions:
1. Sauté onions and garlic in butter until translucent
2. Add mushrooms and sauté (may need to add more butter)
3. In a separate skillet quickly sear thin strips of meat in butter
4. Add S&P, thyme, and Marsala to meat
5. Prepare sauce by mixing sour cream, mustard, ketchup, and S&P in a bowl. Set aside
6. Once meat is done and marsala is slightly reduced add mushrooms and onion mixture. Stir together and cook for a few minutes to allow flavors to meld together
7. Turn off heat and add sour cream sauce. Stir until well combined
9. Serve over noodles
10. Top with parsley

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Dirty Bottom Oatmeal Cookies

I have been in surgery orientation for several days with some new friends that I just met. I thought I would sweeten up our Friday by making oatmeal cookies which is perfect for our early morning schedule and snacking on throughout the day. I don't know about you but I feel like you can eat oatmeal cookies anytime of the day, the oatmeal makes them a health food...right???

Dirty Bottom Oatmeal Cookies
Ingredients:

1/2 cup butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 tablespoon pure maple syrup
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 cups Old-Fashioned oats, uncooked
1 cup raisins
1 cup chopped pecans
2 cups peanut butter chips (found by the chocolate chips)

Directions:

1. Heat oven to 350°F.
2. Beat together margarine, sugars, and maple syrup until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon, nutmeg, and salt; mix well.
5. Stir in oats, nuts, and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 8-10 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
9. Melt 2 cups peanut butter chips
10. Spread melted PB on bottom of cookies
11. Set cookies on parchment paper
12. Place cookies in freezer for approximately 20 mins to harden PB

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Meatball Sandwich

I got this idea during sandwich week a while back and yes in the food world there is an entire week dedicated to the multifaceted sandwich! I was watching tons of cooking shows featuring burgers and meatball sandwiches and thought a meatball burger would be AMAZING! Not to mention you wouldn't have to worry about a meatball plopping on your lap, not saying something like that has ever happened to me before ; )

Meatball Sandwich

2 pounds combined of ground beef, veal, and pork (equal amounts)
2 large eggs slightly beaten
3/4 cup plus of finely diced onion
2-3 garlic cloves minced
2 cups garlic bread preferably a day or two chopped
1/2 cup of milk
1/2 cup Italian Parsley chopped fine/leaves only
1/2 cup grated Parmigiano-Reggiano
1 teaspoon fine sea salt
1/2 teaspoon cracked pepper
Mozzarella

1. Soak chopped bread in milk till it is nice and mushy
2. Add eggs, parsley, onions, cheese, salt and pepper and mix well
3. Add chopped meat and mix well using your *hands; there is no alternative
4. When thoroughly mixed, form into square or round patty.
5. Lightly coat a pan with olive oil and on med high heat brown both sides in a frying pan. Reduce heat and periodically flip patties. Cook slower to make sure meat is cooked completely. Remove once no pink. Let meatball patties rest
6. Serve on garlic bread and top with Italian sauce (recipe below) and Mozzarella

Italian Sauce (may be prepared before cooking meatball patties)
1 15oz can sauce italiano by Cento
1 garlic clove minced
1/2 cup finely diced onion
1/4 cup chopped Italian parsley
1 tablespoon chopped basil
Salt and pepper to taste

1. Sauté garlic and onion in olive oil until translucent
2. Add tomato sauce, parsley, basil
3. Simmer
5. Season with S&P
6. Continue to simmer until ready to serve

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Pepperoni Spaghetti

This was a complete experiment that went insanely...RIGHT! I was cooking for my best friend Maddie and two of her favorite foods are noodles and pepperoni. I decided to combine the two and it was an excellent pizza, spaghetti combo!

Pepperoni Spaghetti
1 package fettucini or spaghetti noodles
2 cans (Italian) tomato sauce
2 tablespoons fresh Oregano
2 tablespoons fresh Basil
1 tablespoon fresh thyme
1/2 cup freshly chopped Italian parsley
5 cloves of Garlic, minced
1 onion diced
3/4 cup mushrooms (optional)
Package of pizza pepperoni
olive oil
1/3-1/2 cup wine (red or white whatever you are drinking)
4 tomatoes sliced in half
Salt and Pepper (S&P)
Shredded Mozzarella (optional)

Preheat oven to 400
Place tomatoes in a baking dish. Drizzle and rub with olive oil. Season with S&P
Bake for approximately 30 mins until slightly darkened and skin is cracked and easily removed. Set aside tomatoes with peel removed
Coat a medium sized pot with olive oil on medium heat heat. Add garlic and onions. Sauté until translucent. Add tomato sauce and herbs. Simmer. Add tomatoes and allow to simmer for awhile then mash the tomatoes. Season with S&P then add mushrooms. Simmer. Add wine and return to a simmer. Allow sauce to simmer for at least 30 mins. Add pepperoni and simmer for 5-10 mins

Serve over prepared noodles.

Sprinkle shredded mozzarella on top.

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S'mores

This weekend my best friend Maddie came to visit and we decided to go see Hit & Run, which was pretty action packed for a romantic comedy, and we needed snacks. We decided on the classic, messy but yummy s'more! While also quoting the Sandlot!!
Ham Porter: Hey, Smalls, you wanna s'more?
Smalls: Some more of what?
Ham Porter: No, do you wanna s'more?
Smalls: I haven't had anything yet, so how can I have some more of nothing?
Ham Porter: You're killing me Smalls! These are s'more's stuff! Ok, pay attention. First you take the graham, you stick the chocolate on the graham. Then you roast the 'mallow. When the 'mallows flaming... you stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good! Try some!

S'Mores

INGREDIENTS
1 1/2 cups all-purpose flour
1/3 cup whole-wheat flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
2/3 cup butter, room temperature
1/2 cup firmly packed light brown sugar
2 tablespoons honey
1 bag of large marshmallows
1 bag of milk chocolate chips or peanut butter chips

DIRECTIONS
-Sift together both flours, and cinnamon into a bowl. Set aside

-In the bowl beat together the butter, brown sugar, and honey until fluffy. About 4 minutes

-Add the dry ingredients to the butter mixture in three additions, beating until just combined after each addition.
-Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days. (At this point you could also freeze for up to 2 months, and defrost before rolling and continuing onto the next step)

-Preheat oven to 350º F.

-Unwrap the dough and place between two sheets of parchment paper.
-On a clean work surface, roll out to a thickness of about 1/4 inch. Remove top parchment paper.
-Use a pizza cutter to slice dough into even squares, do not need to separate. -Transfer sliced dough and bottom parchment paper onto cookie sheet.
-At this time you can poke each square with a fork to give it the appearance of a graham cracker.
-Bake until golden brown. About 10-14 minutes.
-Let cool then snap apart each square.

-Turn on oven to broil

-Place 1/2 of separated graham crackers on a cookie sheet but place them very close together.
-Spinkle with a bag of marshmallows
-Return to oven and watch closely until marshmallows are toasted appoxamitely 3-5 mins
-Place the other 1/2 of the graham crackers on top of each square
-Place in freezer for about 20-30 mins but may need to separate/wrap each s'more in parchment paper
- Melt a bag of chocolate chips (or peanut butter chips) and dip each s'more into melted chocolate
OR
-Pat chocolate or peanut butter chips on the outside gooey marshmallow section between the graham crackers
-Freeze for 30 mins
-Best stored in refrigerator that's if you don't eat them all first

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