As those of you that know us , you know that Jim does not cook very often, but I have to tell you when he does it is ALWAYS delicious! This particular recipe is his own recipe that he adapted from HIS Mom’s recipe! We all love this recipe, although it does take most of the day and does have a number of ingredients. I can promise you not only will your house smell soooo good all day long I also know that you will enjoy it and an added bonus… it feeds a crowd!
INGREDIENTS for sausage and sauce
6 hot sausage links
6 sweet sausage links
2 cans (28 ounces) diced tomatoes
2 cans (6 ounces) tomato paste
1 small onion, diced
1 green bell pepper , diced
3 ounces of white wine (any kind YOU like)
2 cloves crushed garlic
Salt
Pepper
12 ounces of water
1 teaspoon of sugar
1 teaspoon basil
1 teaspoon oregano
1 tablespoon parsley
INGREDIENTS for meatballs
1 1/2 pound 85% ground beef
1 egg
1/8 cup of milk (we use 1%)
1/2 cup Italian bread crumbs
1 tablespoon of the spaghetti sauce
Salt
Pepper
1 teaspoon basil
1 teaspoon oregano
1 tablespoon parsley
Pinch of rosemary
Pinch of crushed red pepper flakes
1 pound of thin spaghetti (boiled for 9 minutes). In a LARGE saucepan start by browning the sausage links. Remove links from pan. Using the same pan, add the diced, onions, peppers and the crushed garlic cloves along with the wine, salt and pepper. When the onions and peppers are soft, add the diced tomatoes, tomato paste, water, basil, oregano, parsley,and sugar. Bring to a boil for 3 minutes. Turn heat down to a simmer. Add the sausages back into the saucepan with the sauce.
While tomato sauce simmers it is time to make the meatballs. Mix ALL of the meatball ingredients together. Roll into any size meatball you like and add the meatballs into the sauce and simmer for three hours.
Enjoy!
I know everyone has their own meatloaf recipe or maybe their Mom’s, but I can promise you this meatloaf recipe is NOT like any of the recipes you have had. The only thing you may recognize is the ketchup-brown sugar topping. This topping compliments the spice of the meat nicely! When meatloaf is on the table at our house everyone is at the table ready to eat and calling dibs on any leftover’s! I hope you enjoy it as much as my family does!
INGREDIENTS
1 Pound Jimmy Dean “HOT” sausage
1/2 pound ground beef
3/4 cup milk ( I use 1%)
2 eggs
Salt
Pepper
1 small onion, diced
3/4 cup Ritz crackers ( or plain Panko crumbs)
TOPPING
1/2 cup packed brown sugar
1/2 cup ketchup
DIRECTIONS
Preheat oven to 350 degrees
Add all the Ingredients in a large Ziploc bag or a large mixing bowl (except topping ingredients). Mix all ingredients until well combined. Place mixture on a baking sheet and form into one large “loaf”. Combine topping ingredients in a small bowl, mix well.
Pour topping mixture over the meatloaf covering the top and sides of the “loaf”.
Bake for one hour or until juices run clear.
Enjoy,
I am not sure this even qualifies as a recipe as it is only TWO ingredients, so simple and so delicious! I had planned on making this recipe one evening, so I put the sauce on the shrimp to marinade that morning, well …..I did not make the shrimp that night but made it the next evening, I was worried that the sauce would completely overwhelm the shrimp, but that was not the case! The shrimp were so good… I cannot wait to make them again!
INGREDIENTS
1 pound large shrimp, peeled, deveined (tail on or off)
1 bottle Frank’s Red Hot Sweet Chili Sauce
Skewers, that have been soaked in water
DIRECTIONS
Place the shrimp in a container and cover with the sauce. I used about half of the bottle. Let marinate for up to 24 hours. When getting ready to grill, skewer the shrimp and grill over medium heat until the shrimp turn pink. Take off the grill and Enjoy!
I know everyone has their own favorite rib recipe and to be honest this is more of a method than a recipe! This is the ONLY way I make ribs. They are just that good! I have tried this recipe a few different ways with different ingredients and I ALWAYS get a very grumpy look from everyone in the family. My family does not like change with a recipe they already love! I will caution we like a lot of flavor and you get A LOT of flavor with the rub. It adds some serious heat, so if you don’t like heat with your ribs please use your own spice mix and certainly feel free to change up the BBQ sauce . Like I said it is really the method more than the ingredients.
INGREDIENTS
2 slabs of baby back ribs
1 large bottle of Sweet Baby Ray’s Honey BBQ sauce
1 tin of Nantucket off shore Rasta Rub (use sparingly)
DIRECTIONS
The night before you want to cook them I take one slab at a time and rub both side with the rub (using as much or as little as you like knowing it adds a lot of flavor and heat!) . I then slice the ribs into three even portions and place in large heavy duty Ziploc bags. I do this with both slabs.
When you have everything portioned into the Ziploc bags I squeeze a good amount of the BBQ sauce into each bag rubbing the sauce all through the ribs making sure the ribs are well coated with the sauce. I refrigerate these overnight.
When you are ready to cook them preheat your oven to 300 degrees. Line a large baking sheet with foil. Cut six pieces of tin foil large enough to wrap each individual rib piece. Wrap one rib section in one piece of foil and place on baking sheet and continue until all of the rib portions are wrapped. Bake for 2 1/2 hours. Take the ribs out of the oven, unwrap the ribs from the foil. Discard foil and place the ribs back onto the same baking sheet. Using the same BBQ sauce, coat each baby back rib with a nice slather of sauce. Move the oven rack to the top portion of the oven. Turn oven to broil, leaving the door open just slightly.
Place ribs back in oven on broil and cook for 10 to 15 minutes watching carefully as they can burn at this point. You want the sauce on top to get thick and caramelized without burning!!!
Enjoy,
This is one of the quickest and easiest lunch or dinner recipes. It can be made in just minutes using rotisserie chicken or rotisserie turkey breast from your grocer. This is a favorite and can be changed up slightly using sauerkraut (drained) instead of the coleslaw.
INGREDIENTS
Roasted turkey breast or rotisserie chicken (shredded)
Coleslaw or sauerkraut
Thousand island dressing
Pepperidge Farm swirl bread
Butter
DIRECTIONS
Butter one side of one of the pieces of bread and place butter side down in a panini press or skillet. Add as much or little as you like of thousand island dressing, add chicken or turkey, add coleslaw or sauerkraut, add the second piece of bread buttering the outside of the bread and place the top of the panini press down or use a heavy skillet on top of your pan pressing the sandwich down. Cook until golden on both sides turning once if using a pan.
NOTES
When using sauerkraut, drain well. I make a simple coleslaw mix using a shredded bag from my grocery store, slice one green apple and mix with your favorite coleslaw dressing. I also add a good amount of fresh cracked pepper.
Enjoy!
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