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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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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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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Squash the Green Goat Pasta

Squash the Green Goat Pasta

Ingredients

Vegetable oil cooking spray
1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
1 sweet yellow onion, diced into 1/2-inch pieces
Olive oil
Fine sea salt and freshly ground black pepper
1 pound fettucini or penne
1 cup (8 ounces) goat cheese, crumbled
3/4 cup hatch green chili
8 oz sliced mushrooms (portobello or white)
2-3 cloves garlic
1 cup white wine or chicken broth or pasta water
1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and toss. Then season with S&P, to taste. Bake for to 30 to 40 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. (Reserve 1 cup if thats the liquid you will be using.)

Sauté garlic and mushrooms in olive oil on med high heat until done. Turn stove down to low. Add diced green chili, goat cheese, 1 cup wine, and pasta. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

NOTE: Would go great with chicken but any left over meat would probably work great too. Add cubed chicken when adding squash mixture for the added protein.

BEER PARING: The Griffin (Hefeweizen) by Grimm Brothers Brewery

Recipe adapted from Giada De Laurentiis' Penne with Butternut Squash and Goat Cheese Recipe on foodnetwork.com

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