Tagiatelli Bolognese: A Taste of Italy

 Tagiatelli is a wide flat pasta from Italy and can be found in most upscale markets. It is a wonderful substitute from the standard ole spaghetti.  I first tasted this delightful dish when I visited Rome in the mid 90's. I did not even know what it was, at first I thought it was something made out of bologna (gag)  but I was prompted to try it and so glad that I did. It has become one of my most favorite Italian meals. Try the recipe below and I know you will add it to you favorites box also.

Tagiatelli Bolognese

 

1 pound ground pork     
1 pound ground beef
4 ounces pancetta (Italian bacon), finely chopped
1 medium onion, diced  
1 8 ounce package mushrooms chopped       
2 small carrots, diced
1 celery stalk, finely chopped
3 garlic cloves, minced
1 teaspoon salt/pepper to taste

              

Sauce

1 (6-ounce) can Italian-style tomato paste
2 (15-ounce) cans tomato sauce                                     
1 (14-ounce) can beef broth
2 cups milk
2 cups dry white wine
1 (28-ounce) can crushed tomatoes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano                      
1 pound dry tagiatelle pasta
Freshly grated Parmigiano-Reggiano, for serving

1 handful fresh basil leaves

Fresh ricotta cheese

Directions:

Puree the mushrooms,  onion, celery stalks, carrots, garlic, together in a blender.

In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, add  pancetta breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.

When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.

Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

 

 

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Hearty Vegetable Beef Soup

Vegetable Beef Soup is the epitome of comfort food in cool chilly weather. I think cool, crispy weather just brings out the Hunger deep within. As I grew up in the South, this was a staple almost weekly in our house.  Of course we grew all our own vegetables so we had to do was add the beef that was so conveniently stored in our freezer.  My Mother would either add, beef, venison, squirrel, rabbit or whatever we had on hand, though I will admit most readers will not have these ingredients so to make it simple and easy I have given you my beef vegetable recipe. Once you make this you will do so again and again. 

Vegetable Beef  Soup

 

1 pound ground beef

2 medium potatoes diced

½ head of cabbage (sliced in thin strips)

1 medium onion diced

2 cloves of garlic minced

1 can diced tomatoes (15½ ounce)

1 can beef broth (15½ ounce)

1 small can tomato paste

½ package of frozen okra

1 package frozen mixed vegetable

½ package frozen baby Lima beans

2 cups water

1 bay leaf

1 teaspoon garlic salt

½ teaspoon pepper
 

Directions:

Brown ground beef in a large Dutch oven; add diced potatoes, sliced cabbage, diced onions and minced garlic to pot. Cook for five minutes then add beef broth, tomato paste, diced tomatoes and water, stir until mixed then add frozen vegetables and bay leaf. Cook for 45 minutes.

Yield: 8 to 10 servings

Grilled Salmon in Foil

Recipe of the Day

Grilled Salmon in Foil

Salmon Fillets (4)
Veggies Thinly Sliced
Fresh Lemon Juice
Butter
Dill Weed
Lemon Pepper
Fresh Thyme
Fresh Rosemary
Fresh Basil
Salt
White Pepper
Foil

 

Directions

Place a salmon fillet on a sheet of foil. Squeeze some fresh lemon juice on top dizzle melted butter over fish and vegetables then sprinkle with lemon pepper fresh Thyme,Fresh Rosemary and basil. Top with all your veggies thinly sliced- the more the better!

Vegetables can include any type that will not get all mushy while the fish cooks on the grill.
 My favorites include: Carrots, onions, squash, zucchini, bell peppers.

Close foil ends tightly and grill for  20-25 minutes. While you’re waiting on the salmon, prepare this delicious salad below.

 

Cranberry and Spinach Salad

½ pound cooked bacon slices, crumbled
½ cup pecans, toasted and roughly chopped
1 package baby spinach
½ small red onion, thinly sliced
1 cup dried cranberries

Dressing:

½ cup Danish blue cheese, crumbled ¼ cup buttermilk
¼ cup sour cream ¼ teaspoon sugar

Salt and freshly cracked black pepper In a medium bowl mash blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper to taste. Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl and toss with the dressing immediately before serving.

Chefs Cookware

You can’t cook like the master chefs until you you have the proper cookware.  Using quality cookware will make your job not only easier but will enhance your cooking experience overall.
Chefs Catalog in my opinion offers the chef a phethora of cookware to choose from at the best price I have found anywhere. I have listed my must have products below, I am sure you will find what you need or want in their catalog.  Have fun perusing all the neat products.
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Haeger Natural Stone Baking Dish, Square - Blue
NaturalStone allows even heat distribution, golden browning and easier release to bake casseroles, lasagna, meat and poultry perfectly!
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USA Pan Cakelette Pan, 6 cup - 6-well
Professional-quality cakelette baking pan bakes or freezes 6 individual desserts in 3 designs that release effortlessly from the pan.

$22.99

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Flat Pastry/Basting Brushes - 1.5"
Apply butter, oils and glazes cleanly and evenly with these handmade brushes.Baking & Pastry Tools - Absorbent natural white boar bristles are ideally suited for even distribution of liquids including butter, oils, marinades, meat juices and glazes, as well as for infusing liquor into cakes. Epoxy set in a composite ferrule. Lacquered wood handle. 1 1/2", 2", 3"Product Features White natural boar bristles epoxy set in a composite ferrule for strength and durability More absorbent than nylon or silicone for more effective basting Bristles flush with lacquered wooden handle to prevent contamination - Specifications Sizes: 1 1/2": 8 1/2"L x 1 1/2"W x 1/2"D 2": 8 1/2"L x 2"W x 1/2"D 3": 9 3/4"L x 2 1/2"W x 1/2"D

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Chefs Catalog Chicago Metallic Commercial II Nonstick Jelly Roll Pan - Medium (22235) Baking & Cookie Sheets - Large, versatile, multi-function nonstick jelly roll pan can be used for the largest baking projects. Our exclusive Swiss-made nonstick coating will never chip or peel, and the surfaces will never bend, warp, rust or corrode. It will last a lifetime - guaranteed. Two-coat Swiss-made nonstick finish is 10 times tougher than ordinary nonstick coatings. Professional-gauge aluminized steel. Rolled lips add tensile strength and rigidity to prevent warping. - Large: 16 3/4"L x 12"W x 1"H Medium: 15"L x 10"W x 1"H

Size		Price			Qty
Large		$23.95
Medium		$19.95

 

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  The Edge Brownie Pan by Baker's Edge - Brownie Pan
Premium grade nonstick pan adds two chewy edges to every brownie.

Brownie Pan				$34.95

The Mighty Meyer Lemon

Meyer Lemons

They're in season -- with tender peels, fragrant fruit and a luscious sweet flavor -- and a furiously addictive fruit. They may not look that different from regular old dime-a-dozen lemons, but Meyer lemons have a little secret: these soft-skinned fruits are significantly sweeter and less acidic than their super-sour cousins. Meyers get their signature sweetness from a bit of mandarin orange in their family tree. This is also what gives Meyer lemons their deep golden color, roundness, and smooth rind.

Once hard to find, Meyer lemons are becoming a more common find in grocery stores, particularly right now in mid-winter as they start coming into season. Now is the perfect time to revel in them, as the harvest peaks and farmers market stalls, produce aisles and, if you're lucky, backyard trees are loaded with fruit. My favorite is lemon pie. I love lemon icebox, lemon meringue, lemon bars, anything to do with those luscious bitter sweet little darlings.

Use these little sweethearts in your pies and other favorite dishes and I promise you will not be disappointed.

 

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Lemon Ice Box Pie

3 eggs, separated                                                           

2 teaspoon grated lemon rind
1 can Eagle Brand® sweetened condensed milk                         

½ cup lemon juice
1 9” baked pastry shell                                                     

¼ teaspoon cream of tartar
¼ cup granulated sugar

Preheat oven to 325°

Directions

Beat egg yolks; whisk in lemon rind, Eagle Brand and lemon juice. Pour into prepared crust. Bake for 25 minutes. Remove from oven. Increase oven temperature to 350°.   Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust. Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving. Yield: 8 servingsShop CHEFS Catalog for reliable, long-lasting and quality kitchenware at the best prices - Click Here!

 

Lemon Merengue Pie

Ingredients

1 cup sugar

3 tablespoons cornstarch     
¼ teaspoon salt
2 cups milk
4 eggs, separated
1 teaspoon grated lemon rind
⅓ cup lemon juice
3 tablespoons butter
1 baked 9 inch pie shell
½ teaspoon cream of tartar
¼ cup plus 2 tablespoons sugar
½ teaspoon vanilla extract

Directions 

Combine 1 cup sugar, cornstarch, and salt in a heavy saucepan. Gradually add milk, stirring until blended. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Beat egg yolks at high speed of an electric mixer until thick and lemon colored. Gradually stir about one fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 2 to 3 minutes. Remove from heat; stir in lemon rind, lemon juice, and butter. Spoon into pastry shell. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer 1 minute. Gradually add ¼ cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Beat in vanilla. Spread meringue over hot filling, sealing to edge. Bake at 350 ° F. for 12 to 15 minutes or until browned. Yield: one 9 inch pie
 

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 Lemon Bars

Ingredients

Crust

2 cups all purpose flour
1/2 cup confectioners sugar
1 cup butter, softened

Filling

6 large eggs
6 tablespoons all purpose flour
2 cups sugar
3/4 cups lemon juice
1 tablespoon lemon zest

Directions

In a large mixing bowl, combine flour and confectioner's sugar, stir just to combine. Using a pastry blender, cut butter into flour until it resembles pie crust dough. Press dough into the bottom of an ungreased 9 x 13 pan. Bake crust in a preheated 350 degree oven for 18-20 minutes, just until edges start to turn golden.

While crust is baking, prepare filling. Whisk together filling ingredients until smooth and a foam begins to form on top. Let filling rest.

When crust is done baking, remove from oven. Stir filling to blend foam back in then pour over baked crust. Bake again for 20 minutes, or until top turns golden brown.
Let cool completely. Sprinkle with powdered sugar just before serving.

 

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CHEFS Nonstick Pie Pan - 9" 
Pie Dishes - With premium nonstick surface and even-heating performance of heavy-gauge aluminized steel, this 9" pie pan releases perfect fruit pie, creme or berry pie. Durable construction distributes heat evenly, ensuring uniform baking and golden flaky crust. CHEFS bakeware features double-coated Eclipse nonstick surface to release and serve restaurant-quality desserts and entrees. Ideal pan to bake savory quiche, frittata or deep dish pizza. The durable rolled rim on this professional-quality nonstick pie pan prevents warping, maintaining integrity of pan. Allows firm grip for easy transport. Sugar and sticky ingredients release instantly from the smooth surface for quick, effortless cleanup. PTFE- and PFOA-free. Oven safe to 450 F. Dishwasher-safe. CHEFS signature collection of professional-quality cookware, kitchen tools, bakeware, dinnerware and more, is available only at CHEFS Catalog. You will love the selection -- meticulously crafted and tested to delight the most discerning cook, t - Specifications Material: double-coated, Eclipse nonstick surface, heavy-gauge aluminized steel 9" Dia. x 1 3/4"H Weight: 1-lb., 1-oz. Made in China Care and Use Dishwasher-safe Oven-safe to 450 F     

 

Mexican Tacos Tonight

Fish Tacos, the name says it all.  I never had the pleasure of tasting a fish taco until I lived in Mexico, then that’s all I wanted to eat for lunch everyday.  The local outdoor restarant had several versions of this taco even shrimp. I ravished the “fixins” bar, it had everything in the world to add onto your taco.  I loved the locally made cucumber dressing, it was so creamy and had just the right amount of cukes and pepper.

 In Mexico, practically every meal is accompanied by a stack of fresh warm corn tortillas, much in the way that bread is served here in America. As you eat, you can wrap whatever is on your plate in a fresh tortilla, and voilá, you have a taco. Almost everything tastes good in a taco smothered with fresh salsa, and that goes for fish as well. Preparing a taco is much like preparing a sandwich; it’s all in the assembly. For these fish tacos you will be preparing and then assembling the fish, the tortillas, the salsa, and the cabbage or lettuce.

 

Mexican Fish Tacos

1 lb of firm fish fillets and or shrimp

Salt and pepper
Olive oil
1 doz corn tortillas (3 tortillas per person)
Vegetable oil or butter
Salsa and or cucumber salad dressing
1 ripe Avocado
Prepared coleslaw
Cider vinegar
Salt

Directions

Heat the tortillas.  You can soften them in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released, or if you have a flat griddle on you oven top you can  heat two at a time. Add a little oil to the griddle below you put the tortillas on the grill. (I like this method best). You can also use a large pan. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.

Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.

Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the salad dressing,  the slaw, and the avocados on the table and let everyone assemble their own.

 

This slow cooker recipe is easy on the cook and easy on the budget. Inexpensive pork shoulder makes a savory taco filling when cooked with tomatoes, chilies and corn.

 Mexican Pulled Pork Tacos

1 medium onion, coarsely chopped

1 3 1/2 pound 
Boneless pork shoulder roast or picnic roast
1   medium 
Sweet red pepper, cut into 1/4-inch squares
1   medium 
Sweet green pepper, cut into 1/4-inch squares
1 14 1/2 ounce can Jalapeno-flavored diced tomatoes
2   teaspoons Ground cumin

5 1/2 teaspoons Garlic salt

5 1/2 teaspoons Dried oregano
1/2 teaspoon Cayenne red pepper
1 4 ounce jar Diced green chills, drained
1 11 ounce can Corn kernels, drained
3   tablespoons Tomato paste
16 6 inches Corn tortillas, warmed following package directions
Garnish: 1/2 cup Fresh cilantro leaves, rinsed and patted dry, Sour cream

 

 

 

 

Crockpot Pulled Pork, Cut Corn, Dinner, Mexican Cuisine, Mexican Taco Dishes, Dishes, Peppers, Pork, Pork Loin, Pork Roast, Pork Shoulder Roast, Pulled Pork, Slow Cooker, Vegetables

Cozy Casseroles

A nice crisp cool evening, a warm fire crackling in the fireplace, and a cozy, tasty, enticing casserole in the oven. A perfect Fall meal. I have listed my three Favorite casserole below, they are all easy to make and easy on the pocket.  Enjoy!

Turkey Enchilada Casserole

 

Ingredients:

 8 (5- to 6-inch) corn tortillas
1 (15- to 16-oz.) can refried black beans
2 cups shredded cooked turkey
1 (10-oz.) can enchilada sauce
3 cups (12 oz.) shredded cheddar cheese
1/4 cup sliced green onions
1/4 cup sliced ripe olives

1. Heat oven to 425°F. Spray 11x7-inch glass baking dish with nonstick cooking spray. Place 2 tortillas in dish. Top with one-third of the beans, one-third of the turkey and one-fourth of the enchilada sauce. Sprinkle with one-fourth of the cheese. Repeat twice. Top with remaining 2 tortillas; top with remaining sauce and cheese.
2. Bake 15 to 18 minutes or until cheese is melted and casserole is hot. Sprinkle with green onions and olives. 4 servings

Classic Tuna Casserole

Ingredients:

1 pouch (5 oz) Bumble Bee® Premium Light Tuna in Water, drained and flaked
½ pound dry Fusilli pasta
1 can (10 ¾ oz.) cream of celery soup
½ cup light sour cream
1 teaspoon celery salt
Salt and pepper, to taste
¼ cup chopped green onions
½ cup frozen peas, defrosted
¼ cup shredded blend of Monterey jack and cheddar cheese
1 tablespoon Japanese Panko breadcrumbs

Directions:

Preheat oven to 375°. Prepare pasta according to package directions, set aside. In a large bowl, mix cream of celery soup, light sour cream, celery salt, salt and pepper. Add green onions, peas, cooked pasta and tuna, mixing gently to combine. Spoon the tuna mixture into a 2 quart ovenproof casserole dish and top with the cheese and Panko breadcrumbs. Bake for 15 minutes or until crust is golden brown.  4-6 servings

 

Seafood Enchiladas

Ingredients:
6 tablespoons butter

½ cup flour

½ teaspoon white pepper

2 tablespoons prepared lobster base

3½ cups half and half

1 cup white wine or cooking sherry

8 ounces Monterey jack cheese, shredded

1 lb. fresh shrimp coarsely chopped

2 (8 ounce) packages Imitation crabmeat, flake style

10 (6 inch) flour tortillas

Paprika 

 

Directions:
Preheat oven to 350⁰

1.      Sauce: Melt butter in a 2 quart saucepan over medium heat, add flour. Cook and stir for 5 minutes; add ½ teaspoon white pepper, stir in 2 tablespoons lobster base and cook for an additional minute, add milk & wine; add 2 ounces of the cheese; add seafood cook for 1 minute. Remove from heat.

2.      Tortillas:  Prepare tortillas, add two to three tablespoons of seafood mixture into each tortilla, roll tortillas and lay into rectangle glass pan with rolled end down. Add remaining cheese on top of tortillas, bake for 20 minutes or until cheese is melted.  8 servings

Haeger Natural Stone Baking Dish, Square

NaturalStone allows even heat distribution, golden browning and easier release to bake casseroles, lasagna, meat and poultry perfectly!

 

Color		Regular	Your Price	Save
	Blue	$25	$19.95	$5
	White	$25	$19.95	$5