The Best Marinara Sauce Yet aka Red Sauce

Via Callie Granderson

6 Tbsp. olive oil

1/3 c. finely chopped onion

2-3 garlic cloves minced

(2)  14 oz. cans of stewed tomatoes

(1)   6 oz. can tomato paste

½ c. chicken broth or sweet white wine

1 (rounded) tsp. of brown sugar

1 tsp. fresh oregano (chopped)

1 tsp. fresh basil (chopped)

1 tsp. fresh parsley (chopped)

1 tsp. salt

¼ tsp. black pepper

Instructions:

1.     In deep skillet add olive oil and sauté onion and garlic 2-3 minutes over medium heat.

2.     Add the rest of the ingredients to the skillet and simmer for 30+ minutes.  Use a potato masher to stir occasionally and to press the stewed tomatoes.  (this makes for a nice chunky marinara.)

I like to blend all ingredients in the blender for a smoother marinara.

Spaghetti & Meatballs

1 cup Whole Milk

6 slices White Bread

2 pounds Ground Beef

1 cup (heaping) Freshly Grated Parmesan Cheese

1/4 teaspoon Seasoned Salt

3/4 teaspoons Salt

Freshly Ground Black Pepper

1/3 cup Minced Flat-leaf Parsley

4 whole Eggs Beaten

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined.  Or use the flat better on your kitchen aid.
Using a round scoop place meatballs on a baking sheet close together. Bake at 400 for 15-30 min depending on the size of your meatball.  While baking make sauce.

Best Marinara Yet

 via  Callie Granderson

6 Tbsp. olive oil

1/3 c. finely chopped onion

2-3 garlic cloves minced

(2)  14 oz. cans of stewed tomatoes

(1)   6 oz. can tomato paste

½ c. chicken broth or sweet white wine

1 (rounded) tsp. of brown sugar

1 tsp. fresh oregano (chopped)

1 tsp. fresh basil (chopped)

1 tsp. fresh parsley (chopped)

1 tsp. salt

¼ tsp. black pepper

Instructions:

1.     In deep skillet add olive oil and sauté onion and garlic 2-3 minutes over medium heat.

2.     Add the rest of the ingredients to the skillet and simmer for 30+ minutes.  Use a potato masher to stir occasionally and to press the stewed tomatoes.  (this makes for a nice chunky marinara.)

I like to blend all ingredients in the blender for a smoother marinara.

Serve meatballs and Sauce of your noodle of choice. Top with Parmesan Cheese.

Homemade Chicken and Noodles

     whole Cut Up Fryer Chicken

    2 whole Carrots, Diced

    2 stalks Celery, Diced

    1/2 whole Medium Onion, Diced (optional)

    1 teaspoon Salt

    1/2 teaspoon Turmeric

    1/4 teaspoon White Pepper (more To Taste)

    1/4 teaspoon Ground Thyme

    2 teaspoons Parsley Flakes

    16 ounces, weight Frozen "homemade" Egg Noodles

    3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Found Here

Herb Crusted Chicken in Basil Cream Sauce

 I have also made this with saute chicken breast served over fettuccine.

Ingredients:

• 2 Boneless Skinless Chicken Breasts, pounded thin
• 1/4 cup milk
• 1/2 cup Garlic & Herb Bread Crumbs
• 1 teaspoon freeze dried chives
• 3 Tablespoons butter
• 3 cloves of garlic, minced
• 1/2 cup Chicken Broth
• 1/4 can of Italian diced tomatoes, drained and finely chopped
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese blend
• 2 Tablespoons freeze dried (or fresh) basil
• dash of fresh ground black pepper

Directions: 

• Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.
• Place milk in a separate shallow bowl.
• In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven't done so already).
• Dip the chicken in the milk, then coat with crumb mixture.
• Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm (Or spray both sides of coated chicken with cooking spray and bake in the oven at 400 for 20-25 min.)
• In the same skillet, add garlic and saute for approximately 1 minute. 
• Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
• Stir in cream and tomatoes; bring to a boil and stir for one minute.
• Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)
• Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta. 

Found via Pintrest Here
 

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Ingredients

• 8 ounces medium shell pasta
• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup basil pesto
• 1/3 cup julienned sun dried tomatoes, drained
• 1/3 cup diced mozzarella cubes
• Fried egg, for serving

Instructions

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
• In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella. 

Found via Pintrest Here

Ruth's Four Cheese Baked Ziti

Looking for quick cheesy pasta, but tired of Mac-n-Cheese; this is it! My kids love this dish.

16 oz. ziti pasta
20 oz. jar of Alfredo sauce
8 oz. sour cream
2 eggs
15 oz. ricotta cheese
½ c grated parmesan cheese, divided
¼ c grated Romano cheese
2-3 T of parsley or basil
1 ¾ c mozzarella cheese

Cook ziti, drain and return to pan. Stir in Alfredo sauce and sour cream. Spoon ½ into a lightly greased 9x13 baking dish.

Combine, eggs, ricotta cheese, ¼ c parmesan cheese, Romano cheese and parsley; spread over pasta. Top with remaining pasta mixture; sprinkle with mozzarella and remaining parmesan. Cover and bake at 350 for 25 minutes. Uncover and bake 5-10 minutes until bubbly.

Serve with salad and garlic bread.

Tip: Sometimes I add 3 cups fresh, chopped spinach to the ricotta cheese and top the dish with diced tomatoes for color.