Roasted Garlic Spaghetti Sauce

I have never made homemade spaghetti sauce before, honestly we don't eat a ton of it because we ate it so much when we first got married and I was still in school while working and Gray was working.  It was easy to throw together some meat and a jar of sauce.  I just got burnt out on it but I made this sauce the other night and it's delicious.  It also made a huge pot full and I was able to freeze some too. Even better!!! This recipe was adapted from Simply Gloria.


2 lbs of sausage or ground beef
1 red pepper (chopped)
1 large white onion (chopped)
8 oz fresh mushrooms (sliced)
12 oz tomato paste
28 oz tomato sauce
8 cups whole tomatoes, canned (if using fresh tomatoes, blanch and peel)
2 tbsp basil
2 tbsp marjoram
2 tbsp oregano
1 tbsp parsley
1 tbsp onion powder
1 tbsp garlic powder
salt & pepper to taste
3 garlic bulbs (roasted, peeled and chopped)
2 tablespoons butter
1 tablespoon olive oil

Brown the meat in a skillet.  When the meat it cooked add to a large pot then add the tomato sauce, whole tomatoes, tomato paste and all of the seasonings.  Bring to a simmer and cook for 1 hour.  After the hour is up add in the mushrooms, onion, red pepper and garlic.  Continue to cook for at least 1 more hour or up to 4 more hours stirring occasionally.  Once ready to eat, pour of pasta of choice and serve. 

Boursin Chicken Crescents

Oh boy oh boy! The combination for boursin and crescent rolls. Yes please!!!!! These were a quick and easy meal on a busy night.  This recipe was adapted from Jam Hands.


5.2 oz Boursin Herb and Garlic Cheese
2 cans Crescent Rolls
2 1/2 cups Chicken (cooked and shredded)
1/3 cup onion (diced)
2 tbsp milk
1/2 tsp salt
1/8 tsp pepper

Heat oven to 350.  In a mixing bowl combine the boursin, chicken, onion milk salt and pepper. Separate the crescent rolls into rectangles and seal the seems together.  Fill with the chicken mixture and wrap the edges together. Bake for 20 to 25 minutes or until done.

Garlic Spinach Pizza

This recipe has been waiting to post for.ev.er.  Not sure why it took me so long to get it up.  Gray and I both really enjoyed this!  This recipe is slightly adapted from Recipes, Food and Cooking.

Sauce
4 - 5 garlic cloves (roasted and minced)
4 oz. cream cheese
3 tbsp butter
2 tbsp flour
1 1/2 cups milk
salt and pepper
1/2 cup parmesan cheese

Pizza
9 oz bag fresh spinach
Easy Thin Crust Pizza Dough or dough of your choice
Monterey Jack Cheese

Roll out the pizza crust and begin to prebake at the appropriate temperature for that dough, if necessary.

Melt the butter in a pan. Whisk in the flour then add the roasted garlic.   Add the milk and stir until the mixture begins to thicken.  Stir in the cream cheese, salt and pepper.  When the cream cheese is melted, remove from heat and stir in the parmesan cheese.   Steam the spinach until it is just wilted then add to the sauce.

Once the crust is ready, spread the spinach sauce over the crust.  Top with Monterey Jack and bake in the oven for 12 to 15 minutes or until the pizza is done.

Chicken, Broccoli and Cheddar Pasta

The combination of broccoli, cheddar and chicken is always a winner in our house.  I'm pretty sure that's already obvious on this blog.  When I saw this recipe on CenterCutCook I knew it would be one that we would enjoy, I slightly adapted it and I was right!!! This is a winner.

2 large boneless skinless chicken breasts (cut into 1 inch chunks)
2 tablespoons olive oil
1 small onion (finely chopped)
2 garlic cloves  (chopped)
1/2 teaspoon red pepper flake
8 oz pasta of choice
1 and 2/3 cup chicken stock
2 and 3/4 cups water (divided)
8 oz broccoli florets (chopped into small pieces)
1/2 cup heavy cream
1 cup cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

Heat 1 tbsp of olive oil in a non-stick skillet. Add the chicken and saute until the chicken is browned and cooked through. Remove and rain on a plate.  Use the remaining olive oil and saute the onion for a several minutes. Add the garlic and saute for 30 seconds then stir in the red pepper flakes.  Put the chicken stock and two cups of water into the pan. Add in the pasta and cook for 12 to 15 minute or until most of the liquid has been absorbed by the pasta.  Put the broccoli in the pan with 3/4 cup of water and turn the heat down to a simmer.  Let it cook for 5 minutes.  Place the cooked chicken back in the pan along with the heavy cream and cheddar cheese.  Turn the heat to medium high. Continually stir until all of the cheese has melted and the sauce is beginning to thicken. Season with salt and pepper and serve. 

Quick and Easy Black Bean Soup

I went to make black bean soup one night and realized the recipe I was going to use was a crock pot recipe. Whoops.  So I totally improvised this and it was delicious!

2 cans black beans
1 tbsp olive oil
1 red pepper (diced)
1 onion (diced)
1 tsp garlic (minced)
1 1/2 cups chicken or veggie broth
1 tsp cumin
1 tsp chili powder
1/2 tsp salt

In a pot saute the pepper, onion and garlic until tender.  Add the black beans and broth.  Bring to a boil then turn down and let simmer for 10 minutes.  Put the mixture into a blender in two batches.  Blended for about 30 seconds then place back into the pot.  Bring back to a boil then lower to a simmer and add in the cumin, chili powder and salt.  Let the mixture simmer for 10 more minute then serve with sour cream and cheese.

Fresh Apple Cake with a Caramel Glaze

I made this one night for dessert for our small group dinner.  I also made it with fresh apples from when we went apple picking.  Mmmm, fresh apples make everything better! This recipe is from My Blessed Life.

Cake:
2 eggs
1/2 butter (softened)
1 1/2 cups sugar
1 tsp vanilla extract
2 1/2 cups all-purpose flour
2 1/2 tsp ground cinnamon
1/2 tsp real salt
1 tsp baking soda
4 cups diced Granny Smith apples

Caramel Glaze:
4 tbsp butter
3 tbsp brown sugar
3 tbsp white sugar
1 tsp vanilla extract
2 tbsp milk
1-2 tbsp confectioner’s sugar (sifted)

Heat oven to 350 and grease a 9x13 pan.  In a large bowl beat together the eggs and butter.  Add in the sugar and vanilla.  In a separate bowl combine the flour, cinnamon, salt and baking soda.  Add the flour mixture to the egg mixture slowly.  After they are combined, add the diced apples.  Pour into the greased pan and spread evenly. Bake for 45 minutes.

While the cake is cooling off a bit, make your glaze.  Heat the butter, brown sugar, white sugar, vanilla extract and milk in a sauce pan over medium heat. Stir continually until it reaches a boil then let it continue to boil while you are stirring for 1 minute.  Remove from heat and whisk in 1 tablespoon for confectioner's sugar.  If you would like the glaze to thicken up even more then add another tablespoon.

Pour the glaze over the cake evenly and let cool before slicing. 

Chicken Soup with Chive Dumplings

This is the perfect creamy mean for a cold night! I made this on one of the first chilly nights of the season and it was absolutely perfect!  This recipe is adapted from Very Culinary.


3 chicken breasts (cooked and diced)
2 tablespoons extra virgin olive oil
2 medium carrots (peeled and chopped)
1 small onion (diced)
6 cups low sodium chicken stock
1 1/2 cups all-purpose flour
1 tablespoon snipped fresh chives
2 teaspoons baking powder
1 teaspoon salt
5 tablespoons cold unsalted butter
3/4 cup whole milk
1/2 tsp dried parsley
Salt and black pepper

In a large pot heat the olive oil then begin to saute the carrots and onion.  Cook for 5 to 7 minutes or util the vegetables are tender.  Add the stock and diced chicken, bring to a boil, reduce heat and simmer for 10 minutes.   While the soup is simmer, begin to make the dumplings.  In a mixing bowl combine the flour, chives, baking powder and salt.  Using a pastry blender, fork or your hands, add in the unsalted butter until the mixture is crumbly.  Stir in the milk until just combined.  Stir the parsley into the soup and using a small spoon drop the dumpling batter one by one into the soup mixture.  Cook uncovered for 10 minutes then reduce heat, cover and cook for 10 additional minutes.  Use a toothpick to test the doneness of the dumplings. One the dumplings are cooked through, remove from heat and serve. 

Stovetop Macaroni and Cheese

Sometimes you just need some creamy cheesy mac and cheese.  I have fallen in love with this recipe. It's so easy!!!! It takes minutes to prepare and is much better than grabbing one of the boxes from the store.  This recipe is from Baked Bree.

1 pound pasta
1 1/2 cups whole milk
2 tbsp flour
3 cups shredded sharp cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard
Pinch cayenne
Pinch freshly grated nutmeg

Boil the pasta according to the directions. Drain and set to the side.  Put 1 cup of milk in sauce pot.  In a small bowl whisk together the flour and 1/2 cup of milk until it is smooth and without clumps.  When the milk in the pot begins to steam, add the milk and flour mixture to it and stir.  Once the mixture begins to thicken up to the consistency of cream, stir in the cheese until smooth.  Stir in the salt, pepper, dry mustard, cayenne and nutmeg.   Pour over the pasta, stir to coat and serve. 

Meatloaf

I am not a huge fan of meatloaf.  We had it often as a child so maybe I got burnt out eating it?  I don't know.   Gray loves meatloaf though so I decided to whip one up for him!  The thing is, this meatloaf was really good! I was surprised at how much I enjoyed it!  This recipe is adapted from Sneaky Spoons.

1 lb lean ground beef
1 egg
1/2 small onion, diced
1/3 cup milk
1 cup dried breadcrumbs or panko
salt and pepper to taste
1 1/2 tbsp brown sugar (divided)
1/2 tbsp mustard
1/2 cup of ketchup (divided)

Heat oven to 350.  Grease a loaf pan and set to the side.  In a mixing bowl combine the ground beef, egg, onion, milk, breadcrumbs, 1/2 tbsp brown sugar, mustard and 1/2 cup of ketchup.  Put the mixture into the loaf pan. Sprinkle the remaining brown sugar on top then pour the remaining ketchup on top and brush to cover the meatloaf. Bake for 1 hour until the meatloaf is cooked through. Let rest for 5 minutes then remove from pan and slice.

Individual Chicken Broccoli Cheddar Pot Pies

My mouth is watering just looking at this picture.  These were absolutely fantastic!!!!! The second I saw them on Cassie Craves I knew I needed to make them as soon as possible. They did not disappoint at all.


2 tbsp butter
2 cloves minced garlic
2 tbsp flour
3/4 cup milk
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1/4 cup grated cheddar cheese
3/4 cup cooked chopped chicken breast
1 cup broccoli florets (steamed)
All-purpose flour for dusting
2 10-inch round prepared pie crusts
1 egg (beaten)
1 tsp water

Heat oven to 400. Grease your mini muffin tin. In a pan melt the butter over medium heat.  Saute the garlic for about 30 seconds then add the flour and whisk for 2 or 3 minutes.  Whisk in the milk and bring to a simmer, if it thickens up too quickly add a little more milk.  Turn the heat off and stir in the cheese, chicken and broccoli then season with salt and pepper.  To put the pot pies together roll out the pie crusts, using a 3 inch cookie cutter or a small cup, cut out the pieces for the bottom of the crusts.  Place them down in the mini muffin tins. Fill with the chicken mixture.  Now beat the egg with the water and set to the side. Using a 2 inch cookie cutter or a smaller cup cut the tops out.  Brush the egg mixture around the edges of the pot pie then press the tops onto the bottoms and seal.  Brush the tops with the eggs mixture then make a 1/2 inch cut at the top of each pot pie.  Bake in the oven for 15 to 18 minutes.