Spaghetti tacos?

Evening dear Foodies. Well...I have heard it all now. A friend posted she was making Spaghetti Tacos for her daughter's birthday. I asked my daughter and she said they make them on a TV show called I Carly. So, since we had spaghetti last night and there were leftovers...I asked the Grands if that was what they wanted...to a "YES!" They ate 3 each! So fans, please the little ones with this recipe!!! Should've taken a picture. Thank you Jayme for taking a photo for me!

Spaghetti Tacos
Taco shells
Spaghetti, cooked and in suace
Cheese (Parmesan, Mozzarellaa or Cheddar)

Heat shells, Heat spaghetti. Stuff shell with spaghetti, top with cheese.

HAMBURGER SOUP

Today in NoVa, it is a rainy, cold day- so guess what? It is a SOUP day! Yipppeee! Pulled out hamburger and veggies so here goes...

HAMBURGER SOUP
serves 10+
great leftover or frozen

1 1/2 lbs ground hamburger , chicken or turkey
Lawry's season salt to taste
2 tbs olive oil
1 medium onion, diced
3 stalks celery, diced
4 large carrots, diced
1/2 tsp minced garlic
28 oz can diced tomatoes
2 tbs Worchestershire sauce
1 tsp basil
3 tbs Better than broth (or use Beef broth in box as sub for water)
pepper to taste
5 medium potatoes, diced (peel or leave skin on)
Veggies of choice (some or all): 8-10 oz ea: green beans, corn, peas, edamame, spinach, cabbage, lima beans

In a 10-12 qt pot, in olive oil, saute onions and garlic over med hi til translucent. Add beef, seasoned front and back w/salt. Brown on all sides. Drain. Add rest of ingredients. Cover all with water to 2 inches over all in pot. Bring to boil. Lower to simmer and simmer 2-3 hrs. Serve with crackers or crusty bread.

By request-Sugar Free Cheesecake

A friend from High School emailed me a request for a Low Carb dessert. I LOVE this recipe. So here it is for you Bill! You can eat a 1/12th of the pie a day.

Source: "Eat Great, Lose Weight" by Suzanne Somers (some personal modifications made)

2  8 ounces packages cream cheese, softened
10-12 packets of Splenda (The recipe called for 12 of Nutrasweet -I prefer 10 of Splenda or Stevia)
3 large eggs
3 tbls. lemon juice
2 tsp vanilla
1/4 tsp. salt
3 cups of sour cream
Preheat oven to 350 degrees F.

In a large bowl, beat the cream cheese and sweetener until very smooth, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon juice, vanilla and salt. Beat in the sour cream until just blended.

Grease an 8- inch springform pan with 2- 1/2 inch sides and line the bottom with greased parchmenbt or wax paper. Wrap the outside of the pan with a double layer of heavy duty foil to prevent leaking.

Pour the batter into the pan. Set the pan in a large roasting pan and surround with 1- inch of very hot water. Bake for 45 minutes. Turn off the oven without opening and let the cake cool 1 hour.

Remove to a rack and cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight. Unmold the cake onto a plate.

It can be served with fresh strawberries or get creative with any fruit.

Chicken Marsala Patti's version

Tonight I had my bestie, Betty and her husband and mom for dinner to celebrate Betty's birthday. Without even asking her what she wanted, I fixed my version of Chicken Marsala..her favorite dish I make. Served it with Asparagus dusted with parmesan, broccoli and herb rice. My daughter Em made Chocolate Fudge cupcakes with chocolate ganache, mocha frosting and sprinkles. Totally yummmmmmmy. Sorry I forgot to put the marsala and mushroom sauce on the chicken in the picture!

Patti's version of Chicken Marsala

6 skinless chicken breasts, sliced in half, pounded thinly (12 pieces)
2 eggs, scrambled with 1/4 c water in a ziplock
Italian bead crumbs -1-2 cups as needed- in a ziplock
Butter and olive oil-Start with 2 Tbs butter and 1/2 cup oil-adding as needed when cooking chicken

 4-8 oz sliced fresh mushrooms (more the merrier)
2 tbs butter
2-4 Tbs olive oil
1/4-1/2 c Marsala
Lemon juice
Parmesan cheese

In a heavy large skillet, melt/heat oil and butter. Add mushrooms, Toss and cook til the mushrooms have a light crisp to them, Add Marsala and squirt of lemon juice. Simmer on low til reduced 5 min. Remove to serving dish.

Put chicken in egg  mixture. toss and coat all pieces. In heavy skillet, heat oil and butter med high. Place chicken in bag with bread crumbs. Toss and coat. Take 4-5 pieces and cook in oil/butter til browned on each side (3-4 min per side-more if thicker). Remove and place on paper towels, to drain then put in 200 degree oven to keep warm. Serve with Risotto and veggie. Top each chicken slice with marsala/mushroom suase and parmesan cheese.
Buon Appetito!

Breakfast with a Mexican twist

Good morning! It is another beautiful April morning in the DC area. This is the first spring in a very long time where we had a spring last more than a couple of weeks! Wanted something a little different to eat for breakfast this morning and spied a flour tortilla. So I scambled some eggs, added a little mexican cheeses and salt. I put this on a warmed tortilla, rolled it and ate it. For the more adventurous-add salsa and jalepenos. Yummy and a nice change from the ordinary!

Roasted Chicken Salad

This is the third meal off a roasted 7 lb chicken. First night was herb roasted chicken.Then made chicken soup from the bones. Today I made chicken salad. I love chicken salad...did something a little different today and loved the flavor. I put in honey mustard! When tomatoes are fresh, I'll stuff them or use avocadoes.

ROASTED CHICKEN SALAD

2 cups chopped chicken
3 stalks celery, diced
1/4 cup craisins, raisins or diced grapes
1/4 cup chopped nuts (pecans or walnuts)
1/2 cup miracle whip -to taste (or Mayo for a less sweet flavor)
2-3 Tbsp honey mustard - to taste
Salt, pepper to taste

Combine all ingredients. Serve in a salad, bread or stuff in a tomato or avocado
Serves 4

Buon appetito!

HAM AND CHEESE QUICHE

This is the third meal prepared from the Easter Ham! My FAVORITE cookbook is TREASURY OF GREAT RECIPES by Mary and Vincent Price. Yes, the actor! He was a gourmet and in this book (circa 1960's) he traveled the world, ate at the great restaurants, procured their recipes and told the history of the restaurant. You will find it fascinating...especially the menus and prices! My Quiche recipe comes from this book...tweeked and adjusted for whatever ingredients I have on hand. For vegetarians, omit meat and use all veggies. I never make crusts because I tend to like keeping my teeth! My kids always used to ask if I made it or bought it! Two of the granddaughters loved it on sight and smell. Third was-I don't like it. After she tasted it -it was-"wow Nanny this is really good." She HATES asparagus and thought it was broccoli--I didn't correct her! I also like to add to quiches-fresh spinach, sweet onions(sautee before adding), cra, slices of fresh tomatoes and a variety of cheeses. Share your experiences with me!

Ham and Asparagus Quiche
1 refrigerator pie crust (or your own if you make them!) in 9" pie pan

1/2 cup diced ham
8 spears of cooked asparagus, cut up
2 1/12 cups shredded gruyere or swiss cheese
1/8 cup diced spring onion tops (or chives)
7 eggs, whipped
1 cup milk or cream
1/8 tsp pepper
1/4 tsp dry mustard

Preheat oven to 425. Bake pie crust for8 min. Lower oven to 350. Remove from oven, layer aparagus, ham, onion, cheese on crust. Combine together eggs and milk, with spices added. Pour over cheese mixture. Place pie on a cookie sheet. Place in oven. Bake 45 min til browned and firm. Test by sticking knife in middle-if comes out clean, done. Remove from oven. Serve with a salad and rolls. A glass of vino is always nice too! Serves 4-6

TIP: Let sit 5-10 min to make cutting easier

Buon appetito

GREEN BEANS, HAM AND POTATOES

Tonight I made a comfort food...GREEN BEANS, HAM AND POTATOES..another one pot dish! Was going to do soup but this was lighter and oh sooo good! I had a craving for some green veggies and this filled the bill!

GREEN BEANS, HAM AND POTATOES
1 meaty ham bone or ham steaks w/bone in
2 12 oz packages of frozen green beans or 2 lbs fresh
6 medium potatoes, quartered
Pepper to taste

In a 6-8 qt pot, add all ingredients, cover with water. Bring to a boil. Lower to med high and cook 2 hrs. Serves 8
Serve with yeasty rolls!.

Alternative to Scallopped Potatoes! Cracker Barrell's HASH BROWN CASSEROLE

My daughter Missy made this yummy alternative to scalloped potatoes for Easter dinner. Another great vegetarian dish.

Cracker Barrell's HASH BROWN CASSEROLE

Preheat oven to 350 degrees

2lb       Frozen or Refrigerated Hash browns (cubed or shredded, it doesn’t matter)

½ C     Butter, melted

1 can   Cream Soup (Celery, Mushroom or Chicken)

1pint   Sour Cream

½ C     Onion, chopped

2C        Shredded cheddar cheese

1tsp     Salt

¼ tsp  Pepper

·         Spray or Grease 11x14 baking dish

·         Mix all ingredients together, place in prepared dish and bake for 45 minutes or until brown and bubbly.  Makes 6 servings

Mrs Clark's Vegetarian Zucchini Casserole

Happy Easter everyone! I am blessed to be able to spend the day with my family-My daughters, granddaughters and a friend of the family. We are having A spiral Sliced Honey Baked Ham(soup next week with the bone!), my daughter made a Hash Brown Casserole (recipe from Cracker Barrell) and Mrs Clark's Zucchini Casserole (a huge fav of the family), Deviled eggs, Grilled Pineapple, Parmesan Asparagus and a chocolate cake for dessert!
 I am featuring the Zucchini Casserole so my Vegetarian friends have a recipe! Make lots cause it goes fast! My younger daughter used to request this as her birthday present from Mrs Clark when she was little. Thank you Sue...this is sooooo good!

ZUCCHINI CASSEROLE BY SUE CLARK

2 lbs yellow and green squash, sliced

¼ C Chopped Onion

1 Small Green Pepper – Chopped

1 Carrot – grated or thinly sliced

½ C Butter or margarine

8oz  Stuffing Mix (Pepperidge Farm is best)

1 C Sour Cream

1 Can cream of mushroom or chicken soup

Cook squash, onions, green pepper and carrot in a small amount of water until tender.  Drain.

Melt butter and add stuffing mix.

Mix sour cream with soup and add to well drained squash – stir gently.

Add half of stuffing mixture, stir.

Lightly grease casserole dish and gently spoon into dish.

Cover with remaining stuffing.

Bake at 350 for 25-30 minutes, until bubbly.
Serves 4-6

Good Friday Tuna Noodle Casserole

Good Friday is another meatless day during Lent and I am going to make Tuna Noodle Casserole. It is soo much better than the Smelts my mom used to make us eat on Meatless Fridays!
My grandaughters fought over this tonight!

ready to eat

Tuna Noodle Casserole

8 oz egg noodles-cooked according to directions
2 4 oz cans of tuna, drained
1 cup frozen peas ( add more if ya like)
1 cup shredded cheddar
1 can cream soup (celery, mushroom or chicken)
1 soup can  of milk
salt and pepper to taste

crushed potato chips and more shredded cheese for top of casserole

Mix everything together. Put in a casserole dish sprayed with Pam. Top with cheese then potato chips.

Bake 350 for 30 min or until hot and bubbly. Serves 4-6.

Before cooking

Quick and Easy Shepherds Pie

Made this casserole last night and got raves from the Granddaughters as "Totally super good"

Quick and Easy Shepherd's Pie

Prep time: 10 minutes

Cook time: 35 minutes. Serves 6

Ingredients

• 2 Tbs olive oil and 1 tbs Butter
• 1 medium onion chopped
• 3 stalks celery diced
• 1 cup each: chopped carrots and peas


• 1 1/2 lbs ground round beef or lamb
• Lawrys Seasoning salt
• 1/2 cup beef broth
• 4 oz can tomato sauce
• 1 teaspoon Worcestershire sauce
• 1 Tbs cornstarch
• 1 package prepacked ready made mashed potatoes (like Bob Evans)
• 1 cup shredded cheddar (more or less to taste)
• Pepper, other seasonings of choice

1  Heat butter and olive oil in large frying pan.

2 Sauté onions, celery and carrots in butter until tender over medium heat (10 mins). Season meat with Seasoning salt. Add meat to pan, brown meat. Drain. Sprinkle with cornstarch, Mix well. Add peas, tomato sauce, pepper, worchestershire sauce and broth. Simmer on low for 10 min.

3. Spray a rectangular pan w/Pam. Pour in meat mixture.

4. Mix cheese and potatoes. Spread on top of meat mixture.

5. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some

    designs in the potatoes as well.

6 Cook in 400 degree oven until bubbling and brown (about 30 minutes).

Pork Tenderloin with roasted potatoes and carrots

Good afternoon on this beautiful April day here in Woodbridge!
Tonight I am making Pork Tenderloin with roasted potatoes and carrots for dinner.  The roast was 1/2 way still frozen. TIP: By cooking roasts while frozen or partially frozen keeps them moister. I do a lot of 1 pot/dish cooking-easy and quick.

Finished product

Pork Tenderloin with Roasted Potatoes and Carrots
Pam
1 Pork tenderloin (3-4 lbs) or any pork roast will do as well
4 medium potatoes, sliced 1/2 in thick
4 oz baby carrots
1 medium onioe,sliced
1/2 c water
Sprinkle liberally to taste on top of roast and veggies: Lawry's Season salt, Pepper, Paprika, Basil, Rosemary, Onion Powder, Minced garlic.

In a roasting pan, spray liberally w/Pam. Layer the potatoes on the bottom. Add Carrots then sliced onion. Top w/roast. Add spices and water. Insert meat thermometer.Cover w lid or foil. BAKE on 350 for 2-3 hrs or until meat thermometer reads 170 degrees. Make gravy from drippings. Serve with rolls and a salad. Serves 6



before cooking