Growing up on a farm, I had my share of fried food. I know it’s not healthy for you, but it sure does taste yummy (it’s all about moderation). In honor of my southern roots, here’s “What’s for Supper“, fried fish, corn on the cob, coleslaw, fried okra and cheese grits…and it’s Mmmm…Good!
- 3 tbsp olive oil
- 1 small onion, diced
- 1 small green bell pepper, diced
- 3 cloves fresh garlic, pressed
- 1 lb lean ground beef
- 4 oz ham
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp garlic powder
- ½ cup tomato sauce
- ½ cup white cooking wine
- 4 tbsp Pimiento-stuffed green olives (optional)
- ¼ cup raisins (optional)
- ½ cup capers (optional)
- 2 small potato (peeled cut into 1/4 cubes)
1) Heat the olive oil in a large skillet over medium heat. Saute the onion, green pepper and garlic until the onion is translucent.
2) Ground the beef and ham together (food processor).
3) In a separate pan place meat mixture and add cumin, salt, oregano and garlic powder, brown lightly (then drain).
4) Add the cooked meat to the sautéed mixture and simmer for five minutes on low.
5) Add the rest of the ingredients and continue cooking until meat is tender and completely cooked through. About 20 to 25 minutes.
6) Fry potatoes until golden brown.
7) Serve over white rice and top with potatoes.
Serving Size: 4 to 6
*The secret to Cuban food…come close…(whisper) DON’T RUSH IT! Cuban food needs time to marinate or saute or simmer….whatever you want to call it…just take your time, then enjoy!
1 lb dry ziti pasta (Penne pasta also works well)
1 onion, chopped
1 lb lean ground beef
1/2 lb Italian sausage (I use Publix Greenwise Italian Sausage)
2 (26 oz) jars spaghetti sauce (this night I used Mezzetta Napa Valley Bistro pasta sauce)
6 slices provolone cheese (Sargento is my favorite)
1 1/2 cups sour cream
3 tbsp fresh basil (5 or 6 leaves chopped up)
8 oz mozzarella cheese, shredded (Sargento brand)
2 tablespoons grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 6 to 7 minutes; drain.
2. In a large bowl mix together beef and sausage. Season with salt, pepper, and garlic powder.
3. In a large skillet, brown onion and meat, over medium heat. Add spaghetti sauce, and simmer 15 minutes.
4. Mix the sour cream, Parmesan cheese, and basil together in a small bowl.
5. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish (optional on the butter). Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream mixture, 1/2 sauce mixture, remaining ziti, remaining sauce mixture, then sprinkle the mozzarella cheese on top.
6. Cover and bake for 30 minutes in the preheated oven, or until cheeses are melted.
*Top with fresh basil before serving it to your family, friends, or guest.
Rasta Pasta (inspired by Rainforest Cafe’s Rasta Pasta)
- 16 ounces bow tie pasta
- 2 teaspoon garlic, chopped
- 4 tablespoons olive oil
- 1 1/2 cup chopped fresh spinach
- 1 1/2 cup broccoli flowerets
- 1/2 cup sliced Roland Roasted Red Peppers (or 1/2 of a Red Pepper)
- 10 to 12 oz chicken breast, cut into bite size
- 1 jar prepared Alfredo sauce
- 1 Knorr Creamy Pesto Package
- 1 teaspoon Italian seasoning (optional)
- 2 tablespoons grated or shredded Parmesan cheese (optional)
- 1/2 teaspoon Red Pepper Flakes (optional)
1. Cut chicken into bite sizes. Season with salt, pepper and garlic powder.
2. Heat two tablespoon of olive oil in a 10″ saute pan, cook chicken until light golden, then set aside.
3. Cook pasta according to package directions. Drain well and set aside.
4. Cook the Creamy Pesto Sauce according to the package.
5. In saute pan, saute garlic in olive oil. Add spinach, broccoli, red pepper and chicken; toss to combine. Stir in Alfredo sauce and pesto; simmer an additional 5 minutes.
6. Pour Alfredo sauce mixture over bow ties and gentle stir.
Sprinkle with Italian seasoning and Parmesan or my favorite, Red Pepper Flakes!
*Feel free to add and adjust measurements to your likely 🙂
(Panera Bread Copycat Recipe)
- 1 tablespoon butter
- ½ medium chopped onion
- ¼ cup butter
- ¼ cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock
- 1 ½ cups fresh broccoli
- ½ to 1 cup of carrots, finely chopped
- ¼ teaspoon nutmeg (optional, I don’t add it in my soup)
- 8 ounces grated sharp cheddar cheese (Sargento is my favorite, NOT finely grated)
- salt and pepper to taste
- Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the remaining butter and flour over medium heat for about 3 minutes.
- Slowly whisk in the chicken stock and then the half and half. Let it simmer for about 20 minutes.
- Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are TENDER.
- For a smoother soup puree, I use my hand-held blender and give it a few blends to break up some of the broccoli. My husband prefers the chunks, so I make sure to leave a few whole pieces for him.
- Add nutmeg (optional), salt and pepper (optional) and sharp cheddar cheese. Let the cheese melt, usually takes 2 to 3 minutes and then serve.
Serves about 4 (depending on your portion size) 😉