Whole Wheat Spaghetti

Spaghetti Sauce

1/2 cup extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, chopped

2 (28-ounce) cans whole tomatoes, drained and crushed by hand, liquid reserved

Kosher salt and freshly ground black pepper

1/4 cup fresh basil leaves, torn into pieces

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomato and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

1 pound wheat spaghetti

1 tsp salt

1/2 tsp pepper

1 can of mushrooms

(You can substitute for fresh mushrooms, I grew up with canned in my spaghetti and I really like it)

While the sauce is reducing, brown 1 pound of lean hamburger.  Season with 1 tsp. salt and 1/2 tsp pepper.  Once the hamburger is cooked through add mushrooms and heat through. By this time your sauce should almost be ready.  Add it to the meat mixture and simmer over low heat.

Prepare spaghetti to al dente according to package.  Mix the sauce with the spaghetti noodles and enjoy.  Serve with warm french bread. (This recipe can be found under the bread section) 

Pork Chops and Rice

This recipe is one that I grew up on.  It was my favorite meal as a child and now my kids love it anytime I make it.  I would not consider it gourmet but if it is done right, it is ultimate comfort food!!

6 boneless pork chops

2 TBS olive oil

onion powder

salt and pepper

2 cans cream of mushroom soup

2 cups of milk

1 small can of sliced mushrooms

long grain rice

The most important step in this meal is preparing the meat.  If done wrong, you will get a very tough piece of pork.  On both sides of the pork you want to sprinkle with onion powder, salt and pepper.  In a large skillet on medium high heat, add the olive oil.  Heat the oil until just smoking.  Add pork and brown, about 2 minutes on each side.  Then cover the skillet with a lid and turn the heat down to low.  You want to cook for about 20 to 30 minutes, turning once.  A lot of liquid will accumulate in the pan during this time.  You will know it is ready when the meat is nice and tender.  Once it is done, take off the lid and turn the heat up to high.  By doing this the water will evaporate and condense all the yummy juices.  Once all of the water is evaporated put the pork chops into a 9x13 inch casserole pan.  Make sure to put the rendered juices in the pan as well.  

In a separate bowl combine the soup and milk. (I can tell a big difference on what brand of soup.  Don't get the cheap stuff for this recipe) Add 1/2 tsp kosher salt and 1/4 tsp pepper.  Whisk together and pour over the pork chops.  Drain the mushrooms and sprinkle over the top.  Bake at 350 degrees until the mushroom sauce is bubbly and golden brown.

While the pork chops are cooking in the oven prepare the rice according to the package.  Serve with mushroom sauce.

Winner of the Sugar and Snails Giveaway

Heather is the winner of our Sugar and Snails Giveaway. Congratulations!

Summer Flower Wreath Tutorial

It is getting hot outside and I am so excited for summer.  I really needed a fun wreath for my door but they were so expensive to buy so I decided to just make one.  These  Bright and Beautiful pink  flowers did just the trick.  Tulips are up everywhere here and I was inspired by all of their wonderful colors.  It is a breathtaking sight! 

Materials for Flower Wreath:

1 wreath-  a twiggy willow

florists wire

hot glue gun

flowers ( I used 14 stems and I found my flowers at Hobby Lobby.  Be creative and use the flowers you would love!)

wire cutters

ribbon to hang wreath (optional)

Procedure to make Wreath:

Cut flower branches  into individual long stems. Save all small bunches for detail on wreath. I used two different flowers.  

Beginning in the back third of the wreath glue a stem on an angle that corresponds with the way the willow twigs are going. Liberally glue the bottom of the stem and push it deep into the wreath to secure it.  Then secure with florist wire. I used one style flower for the back layer and then used my other flowers for the top layer.

Using the same technique, glue another layer of flowers towards the front of the wreath.

Once the flowers have been glued to wreath, make sure they look even and balanced.  Fill in any gaps with small bunches.

When you are happy with the overall look, shake the wreath to find any loose stems and re-glue. Pull off any glue webs.

Tie with a satin ribbon. Hang. 

Parmesan Roasted Red Potates

If you are looking for a great potato dish then these are for you.  These potatoes are roasted and the Parmesan cheese adds the perfect touch.  They are Crispy and delicious, perfect along any meal!

3 pounds of size B red potatoes

1 TBS olive oil

3 TBS butter

2 tsp salt

1 tsp pepper

4 garlic cloves, Minced

1/2 cup freshly grated Parmesan Cheese

Clean the red potatoes and cube into 1 inch cubes.  Put into a large bowl that has a lid.  Add olive oil, salt, pepper and garlic.  Put lid on and shake well.  Put potatoes in a single layer on a large sheet pan.  Cut up butter and sprinkle over potatoes.  Roast potatoes at 400 degrees for 30 minutes or until tender.  Sprinkle with cheese and roast another 3-5 minutes.  Serve. 

Sesame Stir Fried Green Beans

This side dish is one of my all time favorite dishes.  It is so easy and very delicious!

1/2 pound green beans

2 TBS olive oil

1 tsp Lawry's seasoning

1/2 tsp salt 

1/2 tsp pepper

In a large stock pot bring water to boil.  Add beans and blanch about 4-5 minutes or until tender.  Drain and put into ice water to stop the cooking process.  Take out of ice water and drain on kitchen towel.  Get as much water off the beans as possible.  In a large skillet heat your oil until smoking and add your drained and cooled beans.  Add seasonings and stir fry for about 4-5 minutes.  

Vegetable Lasagna

1 package lasagna noodles

8 oz. frozen spinach (thawed and well drained)

1 TBS olive oil

1 small zucchini, sliced

1 small yellow squash, sliced

5 mushrooms, sliced

1 large container of ricotta cheese

1 egg

3/4 cup fresh Parmesan cheese

1 1/2 cups mozzarella cheese

2 TBS fresh basil

2 tsp. fresh oregano

3 TBS softened butter

1 quart of your favorite spaghetti sauce

Cook the lasagna noodles according to the package.  Make sure you do not over cook. 

In a bowl combine ricotta cheese, egg, 1/2 cup Parmesan cheese, 1 cup mozzarella cheese, 1 TBS basil, 1 tsp oregano and spinach. (Drain as much water as you can out of the spinach.  I take a paper towel and blot it until it is dry.  If you do not do this your lasagna will be runny!) Set aside.

In a saute pan put the olive oil.  When the oil is hot saute the squash and zucchini for about 3-5 minutes.  Then add mushrooms and saute for another 3 minutes.  Then add the spaghetti sauce and warm through.  Set aside.

Once the noodles are done, drain and rinse with cool water.  In a 9x13 pan spread 1/2 cup of the spaghetti mixture.  Then put down a layer of the lasagna noodles.  Followed by a layer of the cheese mixture and then start over with the spaghetti sauce.  Finish the top layer with the lasagna noodles and top with the remaining spaghetti sauce.  Then top with the remaining Parmesan cheese, mozzarella cheese, basil and oregano.  Once this is drop small pieces of butter over the top of the lasagna.  This makes the cheese topping really yummy. Cover with tinfoil and bake at 375 degrees for 45 minutes.  Remove the tinfoil and bake uncovered for another 15 minutes.  Let sit for at least 20 minutes.  If you don't do this your lasagna will fall apart.