Family favorites
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 LOVE this SALAD! The moment I saw Guy Fieri make it in 2007, I knew it was a must have, and a keeper right away! I have made this over and over. At home, on camping trips, at neighbors houses, anywhere and everywhere! Give it a try, if you have never grilled salad before it is quick and easy and such a change of pace from the everyday salad!
INGREDIENTS
4 Tablespoons extra virgin olive oil
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads of romaine lettuce, cut in half lengthwise
Pepper
DIRECTIONS
Preheat grill to high heat.
Heat one tablespoon of olive oil in a sauce pan over high heat (stove top). Add the onion and bacon and cook until the bacon is crispy. Working quickly, add the balsamic vinegar and another one tablespoon of the olive oil and stir to combine. Remove from heat and set aside. Brush the romaine lettuce with the remaining two tablespoons of olive oil, place on the grill cut side down and quickly sear. Serve the lettuce, cut side up, and drizzle with balsamic dressing over the lettuce and sprinkle with blue cheese and pepper!
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!
This is the only way I make shrimp cocktail! I make this for every and all occasions as it is so good! NO soggy watered down shrimp cocktail here! I found this recipe in 2008 from the Barefoot Contessa. I make it the same way every time!
INGREDIENTS
2 pounds large, shelled and deveined shrimp (12-15 count)
1 Tablespoon olive oil
Salt
Pepper
SAUCE
1/2 cup chili sauce (I use Heinz)
1/2 cup ketchup
3 Tablespoons of prepared horseradish
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon of hot sauce
DIRECTIONS
Preheat oven to 400 degrees. Mix ALL of the sauce ingredients together and set aside or put in the refrigerator. This can be made a day ahead. Place shrimp on a baking sheet, add olive oil, salt and pepper. Mix well using your hands. Spread them in a single layer and roast in the oven for 8-10 minutes or until they just turn pink and firm. Place on a serving platter and serve with sauce.
Enjoy,
Stay In Touch
Follow me!
Recent Pins
