Thursday, August 3, 2017

Beth's Italian Spaghetti and Meatballs

Sauce Recipe:

Sauté in a large sauce pan for 5 minutes
2 tbsp. of olive oil
1/2 of a diced small onion
1 carrot peeled, and grated
1 jar of drained mushrooms
2 cloves of minced garlic
Then add:
1 jar of Bertolli vineyard marinara with burgundy red wine. Add some water to rinse out jar.
1 small can of hunts tomato sauce with basil, garlic, and oregano
dash of Italian seasoning, salt, and sugar.
Simmer 1 hour
I have green and black olives on the side to add to your sauce. (optional)
Cook angel hair pasta, rinse in cold water and set aside.
 I know this is not typical for Italians but my mom did it this way, so do I.

Meat Ball Recipe:

1 lb. ground sirloin
Tear in small pieces, 2 slices of Italian white bread (cut off crust)
1 egg
1/4 cup milk
dash of salt, Mrs. Dash, Parsley, Italian seasoning, red pepper flakes, and garlic and onion powder.
1/4 cup parmesan cheese
Mix together on let set in refrigerator 1 hour.
In a large skillet add 1/4 cup oil and put on med. heat; brown meat balls on both sides. Don't crowed pan with meatballs while cooking.
The meatballs can stick so use tongs, to get under meat balls to turn.
Then set meatballs aside.
Then add browned meatballs to sauce and cook for 30 to 45 minutes.
Top meatballs and sauce on cooked angel hair pasta. You can also put it on a sub or on the side of your plate.
Make a salad a salad too. Delicious!!

Thursday, June 1, 2017

Zucchini Parmesan Casserole

My son Jonathan made this, so delicious!

Preheat oven 375
Cut 2 medium zucchini on a angle (medium sliced). Season with salt, pepper, and olive oil, then set aside.
In a small sauce pan, simmer 1 small can tomato sauce, 1 teas. olive oil, 1/2 cup chicken broth or vegetable stock, 1 tbs. parsley, and sprinkle of Ms. Dash seasoning. Simmer for 30 min.
Topping- 1/2 cup of parmesan cheese, 1/2 cup panko bread crumbs and 1 teas. Italian seasoning
In a 9/13 baking dish, layer zucchini, then sauce, then sprinkle with topping. Drizzle top with a little olive oil.
Bake 375 for 25 minutes
So good!!

Wednesday, May 10, 2017

Zesty Potato Salad

Boil 5 small russet potatoes until soft. ( peel and chop)
Dice 2 celery stalks and 1/2 of a sweet onion. Sauté in olive oil, with a dash of salt and Mrs. dash. Cook until half tender.

Add a dash of salt to cooked potatoes. Then add a dash of dill weed, celery seed, and 1 teas. of sugar.
Mix all ingredients together.
Then add 1/3 cup of zesty Italian dressing.
Toss together. Let refrigerate for 1 hour.
So yummy!

Crab Cakes

This makes 3 large, or 4 small crab cakes. This recipe can be doubled for more portions.
1 can of lump crab
1 egg
1/4 cup Panko bread crumbs
1 tbs. mayo
1 teas. mustard
1/2 juice of a lemon
1/4 teas. of Creole seasoning
Mix all ingredients and let set in refrigerator for 1 hour.

In a sauté pan, heat up some oil and 1 tbs. of butter, on med. high heat. Make crab into patties and fry until golden brown on both sides, for 2 minutes on each side.
So delicious!

Monday, January 23, 2017

Beth's Teriyaki Vegetarian Flavor Bomb!

In a cast iron skillet with some olive oil, sautés for a few min., sliced baby bella mushrooms, chopped green bell peppers, and chopped scallions.
Then add a splash of Teriyaki sauce and Worcestershire. Sauté for a few min.
In a separate pot boil some angel hair pasta until done.
Add cooked pasta to Teriyaki vegetable mixture, and stir.
Then add some fresh sliced cherry tomatoes and chopped pepperoncini!
Way good!

Thin Fried Russet Potatoes

Scrub and wash, 2 or more russet potatoes.
Cut potatoes, real thin and rinse them in water.
Pat dry in a paper towel.
In a skillet, fill 1/2 way with vegetable oil.
Put on med. high heat
Add sliced potatoes in a single layer
Then, lower heat to med. heat
Fry and turn over potatoes until golden brown.
Place on paper towel to drain, and then pat off any extra oil on top.
Sprinkle with sea salt.
So yummy!!

Tuesday, October 4, 2016

Beth's German Potato Salad

6 russet potatoes, boiled until tender, peeled, and sliced. Put warm potatoes in a large bowl.
8 slice's of thin bacon, cook until crisp, then chop. (save 1/4 cup of bacon grease)
1 apple pealed and diced
3 celery stalks, diced
1/2 med. onion, diced
dash of celery seed
1/4 cup chopped parsley

Mix together and set aside
1/4 cup water
1/3 cup white vinegar
1 tbs. sugar

Sauté apple, celery, onion, and celery seed in 1/4 cup of bacon grease for 3 min.
Then add vinegar mixture, simmer for 3 min.
Pour over potatoes and toss together.
Toss in crumbled crisp bacon
Top with chopped fresh parsley   
Eat and enjoy!! So yummy!