Tasty Tuesday

This recipe came from Simply Recipes
Ingredients

• 1/2 pound dry fettuccine pasta
• 3-4 Tbsp unsalted butter
• 2/3 cup finely grated parmesan cheese
• Black pepper

Additional, for creamy version:

• 1/2 cup cream
• Nutmeg

Method

1 Bring a large pot of salty water to a boil and drop in your fettuccine.
2a Plain version Melt the butter in a large sauté pan set over low heat. Once the butter has melted, turn the heat off.
2b Creamy version Melt the butter in a large sauté pan set over low heat. Add the cream to the butter as it melts. Stir often to combine the two, do not turn off the heat, but keep the heat at its lowest setting while the pasta cooks.
3 When the fettuccine is al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the sauté pan. Do not drain the pasta. You want it dripping wet with the cooking water. Turn on the heat under the sauté pan to medium and swirl the pasta and butter together to combine. Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce. If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese and repeat.
4 Serve at once with either a little black pepper (for classic version) or nutmeg (for creamy version) ground over the pasta.
Yield: Serves 4.

Tasty Tuesday

Another Racheal Ray Dinner

Big Meatballs with Pasta

Ingredients
1 1/2 pounds ground sirloin
2 small to medium yellow onion, 1 grated and 1 finely chopped
6 cloves garlic, chopped, divided
1 egg
1/2 to 2/3 cup Italian bread crumbs, a couple of overflowing handfuls
1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
1/4 teaspoon ground allspice or nutmeg
3 tablespoons capers, drained and chopped
2 tablespoons chopped sage leaves, 4 to 6 sprigs
A couple generous handfuls flat-leaf parsley, chopped, divided
Salt and pepper
3 tablespoons extra-virgin olive oil, plus some for drizzling
1 pound bucatini (thick, hollow spaghetti)
1/4 pound pancetta, chopped( I used bacon)
12 baby portobello caps, (crimini mushrooms), chopped
1/2 cup dry red wine, eyeball it
1 cup, (8 ounces), beef stock
1 (28-ounce), can crushed tomatoes, San Marzano if available
Directions
Preheat 400 degrees F. Place a large pot of water over high heat and bring to a boil.

Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt and pepper and a healthy drizzle of extra-virgin olive oil. Mix meat, score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard.

Drop bucatini (I used reagular Speggettie pasta) in salted boiling water to cook off. Drain.

Add another tablespoon of extra-virgin olive oil to the skillet and the pancetta. Cook 3 to 4 minutes then add the remaining garlic and mushrooms to the pan and cook 5 minutes. Season the mushrooms with salt and pepper. Add remaining chopped onion and deglaze the pan with wine, cook off 1 minute, add in stock and whisk up remaining drippings. Stir in the tomatoes and season sauce with salt and pepper, if necessary. Stir in parsley. Simmer 5 minutes.

Toss pasta with half the sauce. Remove balls from oven and add to remaining sauce and turn to coat. Serve large balls, 3 per person, along side pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the tables.

We are not really big fans of mushrooms, but I tried it anyway. We loved them. Ashlyn made Prego Sauce with her meatballs but hey she loved the meatballs. Jessie at 2 helpings of pasta and about three meatballs.

I am really loving trying all this new dishes and finding out that I really can make more than frozen lasgana.

Tasty Tuesday

I found this recipe on allrecipies.com and added the breading sicnce my family eats it better breaded. We loved it.

INGREDIENTS
1 tablespoon vegetable oil
1 pound boneless pork chops
2/3 cup orange juice
1/4 cup soy sauce
1 1/2 tablespoons white sugar
2 teaspoons water
1 teaspoon cornstarch
orange zest
Bread crumbs
egg
milk


DIRECTIONS
Heat oil in a large heavy skillet over medium heat. Scramble the egg and pour in milk. Zest the orange in to the bread crumbs and season with your favorite spices. Dredge the chops in the egg and milk, then cover with crumbs. Repeat if desired. Cook pork chops until evenly brown on both sides; remove from skillet place in oven on cooling rack over a cookie sheet, on 275 to keep warm and crisp. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Poor over the chops and serve.

Tasty Tuesday

We had meatloaf last night one of Dad's favorite dinners. Homemade garlic mashed potatoes, salad, steamed corn and green beans, with rolls.

Daddy's favorite Meatloaf

1.5 pounds of ground beef
handful of breadcrumbs
one egg
1 tbs of capers
1/4 cup of shredded Cheddar cheese
fresh sage
fresh rosemary
fresh thyme
one small chopped onion
1 tsp minced garlic
3/4 cup of ketchup
1/4 cup of ketchup
Salt and pepper to taste

Mix all ingredients in large bowl, except ketchup. Once everything is well mixed add 3/4 cup of ketchup. Then drizzle remaining ketchup on the top. Place in 450 degree oven until cooked all the way through.