Om nom nom Spaghetti

DISCLAIMER: This is how I like my spaghetti, it's a really flexible recipe.

1 Can of diced tomatoes
1 Can of tomato paste
(Or one jar of a base sauce of your choice)
1 Diced onion
1/2 Diced Green bell pepper
3 Cloves of garlic
1 Tbs of Italian seasoning
Olive oil
Salt and Pepper to taste
1 Bay leaf
1 Sprig of rosemary, Diced
1 Pound of ground beef
1 Box of spaghetti noodles

A large stock pot
A sauce pan
A saute pan

First, fill your stockpot as full as possible, you want as much water as you can have in the pot safely(IE: 3 or 4 inches below the rim). Add a dash of salt and a bit of olive oil and get that ready, it takes a while for that much water to heat up.

In you sauce pan, put 2 of the cloves of garlic, the rosemary leaves, Italian seasoning, tomato paste and half the liquid from the diced tomatoes, and the diced tomatoes, onion and green peppers. Simmer on medium with a lid on it.

In you saute pan put the ground beef, the rest of your garlic, a dash of the Italian seasoning and a pit of pepper. Cook until most of the meat is browned then add to your sauce.

By now your water should be boiling, add the whole box of noodles and stir, while your sauce simmers. It will take about 10-15 min, when you bite into one of the noodles it should be one color all the way through, maybe a little pinprick of white in the middle. Drain the noodles, DO NOT RINSE , toss with olive oil.

Plate and top with cheese and enjoy. (Also, there is a whole bay leaf in there somewhere, don't eat it, if you see it while serving, pull it out.)

om nom one pan chicken and yellow rice

1 Family size package of yellow rice ( I prefer Vega's )
1 Can of Corn
1 1/2 Chicken breast or thigh ( Sliced thinly and in bite size pieces )
1/2 Bag of frozen broccoli
A bit of olive oil

In a big stew pot, put one less cup of water than the instructions on the back of the rice package calls for and a dash of olive oil, turn on high, add can of corn. Bring to a boil, add rice, chicken and broccoli and turn it to med heat, put lid on and let simmer for 15-20 min.


OM NOM NOM.

Rosmary Lemon Chicken (Om nom nom)

3 Chicken breasts (boneless/skinless) sliced into strips
3 Whole lemons (Room temp or warmer)
3-4 Sprigs of fresh rosemary
3-4 Small/med red potatoes, chopped
1 Red onion, chopped
Salt and pepper to taste
A dash of Garlic powder
Olive oil

A glass/ceramic/metal baking dish
A saute pan

Preheat the oven to 350

In a small bowl mix a bit of salt, pepper, garlic powder, 1 sprig of diced rosemary leaves and the juice of one lemon. Place the chicken strips in the bowl, coat with the mixture and set aside.

Make another bowl of the same mix, and toss your potatoes and onion in the mix.

Heat your saute pan and add your chopped onion and chopped potatoes and cook until just starting to soften.

Place potato and onion mix in baking dish, lay chicken across the top, lay remaining rosemary sprigs across the chicken and slice and squeeze remaining lemons across the dish leaving the halves in the dish. Cover with tinfoil and cook for about 15-25 min, depending on how thick your chicken is.

DELICIOUS, OM NOM NOM.

More food things

OM NOM ONE PAN CHICKEN AND DUMPLINGS

4 or 5 Large well washed celery stalks, Diced finely
1 med Onion, Diced finely
3 boneless/skinless chicken thighs (Still kinda frozen)
2 cans of cream of celery soup and milk
1 can of HOME STYLE (Not flaky layers) biscuits
1 tbs of Olive oil
salt and pepper to taste

and one large deep saute pan (like such)

put the oil in the pan and then the diced celery and onion, don't be freaked out by how much veggies that looks like, it reduces quite a bit, it's mostly water.

So stir that around on high for a bit, till the onion bits start to turn clear-ish, have your milk and soup handy. slice the chicken into smallish pieces and add to pan along with salt and pepper, stir for a moment till the chicken starts to cook, reduce heat to med and at that point add the soup then milk and stir so that's all mixed in well, now your pan is really full, but not over flowing.

open your biscuit thing, they usually have like 8 in there, some times more, take out one for everyone eating (4 here) and tear the rest into little pieces (Like around dime size) and throw those in the pan, stiring every so often to get them mixed in good. Once those are all in, put on low and put the lid on.

Put the other biscuits in the oven, and while those are baking, stir occasionally, when those are done, so is dinner.

OM NOM NOM.

What is this, I don't even?

So I am going to post what I made for dinner last night.

OM NOM ONE PAN COUSCOUS

half a bag of chopped frozen broccoli
one can of corn
1/2 diced onion
3 cloves of garlic, minced
1 tbs of olive oil
salt and pepper to taste
one half frozen chicken breast
2 tbs of parsley
3 cups of chicken broth
2 cups of plain couscous

and one large deep saute pan (like such)

Put all the veggies and the olive oil in the pan, turn on high, add salt and pepper.

While the broccoli is thawing take the chicken breast and slice it thinly (it's easier to do when the chicken is still kinda frozen) add to veggies, stir some more.

It won't take long for it to thaw all the way and start to cook, at this point turn the heat to med and add the chicken broth. stir that a bit and then evenly sprinkle on the couscous. Stir that until you are sure that it's all wet, then put the lid on for a few min, stiring every now and then. Once it's all thick and plump looking, dinner is done.

OM NOM NOM

I am going to post things here

Eventually.