Spaghetti Bolognese

This is what I call "fancy spaghetti". I've made it on a few special occasions and it's definitely a favorite of my hubby. When we sat down to eat he asked, "Did you take a picture of this?" which translates into "This one better be posted on the blog to ensure it gets made again (and again and again!)." I didn't take a picture, but here is the recipe for good measure!

Spaghetti Bolognese

Ingredients:
-olive oil
-1/4 lb ground pancetta, diced
-1 lb ground beef
-1 lb ground pork
-1 onion, diced
-1 carrot, diced small
-2 celery stalks, diced small
-several garlic cloves, minced
-salt and pepper
-oregano
-1/4 c tomato paste
-2 c red wine
-3 c beef stock
-pinch red pepper flakes*
-1/2 c heavy cream or whole milk
-1 lb thick, flat spaghetti noodles
-1 1/2 c Parmigiano Reggiano cheese, shredded

1. In a large pot, heat oil then add pancettta and cook until browned. Remove from pan and reserve.
2. Add beef to the pot and brown well. Once brown, add onions, carrots, celery, and garlic then cook for 4-5 minutes (until veggies are soft).
3. Add salt, pepper, oregano, reserved pancetta, and tomato paste. Cook 3-4 minutes to caramelize.
4. Add in wine and scrape the sides and bottom of your pot to get up all the good stuff (often called deglazing). Cook until half of the liquid is evaporated, about 2 minutes.
5. Add the beef stock, bring to a boil, then reduce heat and simmer until sauce tickens, about 1 1/2-2 hours. Stir occasionally during this time.
6. While the sauce is simmering, cook noodles according to package directions.
7. After sauce thickens, add cream and simmer for 2 more minutes. Then, remove from heat and cover to keep warm until ready to serve.
8. Serve pasta and sauce, topped with lots of cheese!

*might want to save these for sprinkling on the finished product if you have little mouths that will be sensitive to spice!!

Corn Chowder

Another yummy crockpot soup for the looooooong winter months.


Corn Chowder

Ingredients:
-1 Tbs butter
-1 onion, chopped
-3 ribs celery, finely chopped
-2 white potatoes, cut into 1/2 dices
-2 c chicken broth
-dash of paprika
-dash of thyme
-salt and pepper
-2 c milk
-3 c frozen corn
-1-2 c diced or shredded chicken

1. In a skillet, melt the butter. Add onion and celery and cook until the onion is transparent but not browned.
2. While the onion and celery are cooking, put the potatoes into the slow cooker. Scrape the onion and celery into the cooker along with any remaining butter.
3. Into the crockpot, add the broth, paprika, thyme, and pepper. If the broth is unsalted, add the salt.
4. Stir gently, making sure the potatoes remain submerged in liquid. Cover and cook on LOW until the potatoes are tender, 5-6 hours.
5. Add the milk, corn, and chicken. Stir, cover, and cook on HIGH until the chowder is heated through, about 1 hour. Season with salt and pepper, as needed.

Southwestern Stuffed Peppers

This is a mexican version of the original stuffed pepper, or unstuffed pepper as I usually prefer to make. I did laugh when my 5-year-old declared them a vegetable taco as she folded her pepper in half and ate it like a taco!

Southwestern Stuffed Peppers

Ingredients:
-1 c brown rice
-olive oil
-6 scallions, thinly sliced, white and green parts separated
-1/2 lb ground beef
-1 c frozen corn
-1 can of chopped green chilies
-1 tsp cumin
-1 c shredded cheese, colby jack, montery jack, or cheddar
-4 large bell peppers, halved lengthwise, ribs and seeds removed
-salt and pepper
-toppings: salsa, scallions, sliced avocado

1. Preheat oven to 375. Cook rice according to directions.
2. Heat oil in a large skillet, add scallion whites and beef. Cook until beef is cooked through.
3. Stir in corn, chilies, cumin, cooked rice, 1/2 c cheese, dash of salt and pepper.
4. Arrange the peppers in a baking dish. Divide the beef mixture among the peppers. Pour 1/2 c water into the bottom of the dish, cover with foil, and bake until peppers are soft, 30-40 minutes.
5. Uncover, sprinkle remaining cheese, and bake until browned, 5-7 minutes.
6. Top with salsa, scallions, and sliced avocados.

**Replace the beef with black beans and this would make an awesome vegetarian dinner.**

Turkey Taco Salad

This is quick, healthy, and delicious - my personal favorite combination! This recipe made enough for 2 full meals for my family and we all (even the kids!) liked it so much that we ate it 2 night a row!

Turkey Taco Salad

Ingredients:
-1 pkg ground turkey (usually 1 1/2lbs)
-salsa
-1 can of black beans
-shredded cheese (I like colby jack)
-shredded lettuce (I prefer to shred my own organic mix instead of the variety that is sold already shredded)
-guacamole
-chips

1. Brown turkey over medium heat.
2. Once brown add beans and enough salsa to thoroughly coat the meat. Let simmer for 5 minutes.
3. In a bowl layer meat mixture, shredded cheese, lettuce, and then guacamole. Mix thoroughly.
4. Serve with chips for scooping!

Groundnut Stew

This year we started a new tradition at our house, the celebration of Kwanzaa. Kwanzaa is a celebration of African American history and culture that occurs December 26th through January 1st each year. Each day highlights a different principle and they include: unity, self-determination, collective work, cooperative economy, purpose, creativity, and faith. The Kinara is a symbol of Kwanzaa that includes a series of 7 candles: 3 red, 1 black, and 3 green, each representing one day. Groundnut stew is a traditional African dish and this version is so healthy and delicious, I encourage you to try it, Kwanzaa or not! (p.s. The kids LOVED it!) Thanks to Carla Hall of ABC's The Chew for the inspiration on this one!!

Groundnut Stew

Ingredients:
-olive oil
-1 clove garlic, minced
-1 bell pepper, chopped
-2 tsp salt
-1/4 tsp black pepper
-1 green or poblano pepper - roasted, peeled, seeded, and diced
-3 Tbs creamy peanut butter
-1 onion, chopped
-2 sweet potatoes, peeled and cubed
-1 1/2 c small red beans
-3 c broth
-1 1/2 tsp grated ginger
-1/2 tsp cumin
-1 (14.5oz) can diced tomatoes
-Lime wedges, chopped peanuts

1. In a saute pan, add 2 Tbs of olive oil and cubed sweet potatoes. Season with salt and cook for 2-3 minutes until the potatoes begin to caramelize.
2. In a large pot, heat oil over medium heat and saute onion and garlic until soft.
3. Add potatoes, beans, stock, peppers, tomatoes, and spices. Bring to a boil, then lower heat and simmer for 35-40 minutes until veggies are soft.
4. Take 1/2 c of the hot broth from the pot and put it in a mixing bowl. Whisk in peanut butter until dissolved/creamy. Then add the mixture back into the stew and stir.
5. Serve topped with chopped peanuts and a squeeze of lime juice.

Pizza Hot Dish

Today is my 8th anniversary of living here in Minnesota and this is the FIRST time I've made a recipe with hot dish in the title. It's about time, I think. This was a fun alternative to pizza take out. I am including the basic recipe below, but get creative and customize it to your own favorite pizza varieties. I added sweet peppers and onions in with my beef. You could sub chicken sausage for the beef and mushrooms for the pepperonis and have a sausage and mushroom variety. You could also go all veggie. The possibilities here are really endless. Happy New Year!

Pizza Hot Dish

Ingredients:
-1lb ground beef
-1 tsp Italian seasoning (all I had on hand was oregano and it worked great)
-1/2 tsp garlic salt
-1 c. dry macaroni noodles
-1 can pizza sauce
-1 c. shredded motz
-sprinkle of shredded Parmesan cheese

1. Preheat oven to 350.
2. Boil noodles to al dente.
3. Brown ground beef with seasoning and garlic salt until cooked through.
4. Add sauce to beef mixture and simmer. Drain noodles and add to beef and sauce.
5. Pour beef/sauce/noodle mixture into the bottom of an 8x8 baking dish. Top with motz, pepperoni, and parmesan cheese.
6. Bake covered for 30 minutes. Uncover and bake another 10-15 minutes.