Wednesday, August 25, 2010

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.)

Saturday, August 21, 2010

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.

Tuesday, August 17, 2010

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.