Tasty Tuesday ~~ Italian Two-fer

Mm-mmm. Enjoy one of my favorite go-to recipes (spaghetti) and a new fav by friend Scott Mitchell (zucchini cakes).



Spaghetti Sauce with Meatballs & Eggs


3 or 4 pounds meatballs (your own recipe or frozen) 
15 large eggs 
5 large cans Hunt's Spaghetti Sauce (2 Cheese & Garlic, 2 Mushroom, 1 Traditional)
Seasoning (garlic powder, black pepper, sea salt, Italian blend) 
2 medium white onions, diced 
2 cups each Pecorino Romano and Parmesan cheese  


In giant pot, saute onions in olive or canola oil until clear. Add in Hunt's sauce [it often goes on sale for $1 per can, and is just as good as homemade!], meatballs, and seasonings to taste. Add cheeses and about two cups of water. Stir well. Simmer on medium-low covered for an hour. 


Turn heat to medium after stirring well and tasting. Adjust seasoning if needed. When sauce begins to bubble, break and drop eggs into sauce. DO NOT STIR. Return cover to pot and let simmer for an hour. When yolks have hardened, stir gently just to mix. Return temperature to medium-low and continue cooking slowly for three or four hours. 

View inside the pot after adding eggs. 

Serve over angel hair pasta garnished with Parmesan. (Serves a ton of hungry folks. Leftovers make for a great casserole! Just spray a glass casserole pan, add pasta and sauce, and cover with a layer of Mozzarella and other favorite Italian cheeses. Bake covered with foil until thoroughly heated.)




Scott's Zucchini Cakes

1 Large Zucchini - grated
1 large egg
1/4 tsp paprika
1/8 tsp nutmeg
salt & freshly ground pepper to taste
1 Cup Panko Bread Crumbs
1/2 Cup Parmesan Cheese
2 Tbsp Olive Oil


Before beginning, grate zucchini onto a large dish towel, wrap tightly, and squeeze out as much excess water as possible. 


Mix all ingredients except bread crumbs and Parmesan together in a large bowl. Add bread crumbs and Parmesan - mix well. Heat oil in pan. Cook patties for 3-4 minutes per side, until golden brown. Enjoy! 

Add Ins - finely grate an onion, crumbled bacon, whatever. 


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What have y'all been up to in the kitchen?! 

Tasty Tuesday ~~ Turkey Stroganoff

Yeah, I know it's Wednesday, but I've been busy with a ton of other projects and events lately, so I thought I'd post a recipe today while I had time. 


How you doing? Hope your year is going as swimmingly as mine! Lots of fun stuff's been going on . . . a few great trips, speaking at a writers conference, leading a bimonthly writers group, hosting monthly poetry workshops, creative endeavors (art, poetry, book projects), etc. etc. blah blah blah. 


But enough about that. Here's what ya came for: a great and easy downhome recipe that won't break the bank! :)


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Turkey Stroganoff


16 ounces of lean ground turkey
1 small white or yellow onion, diced fine 
1 package (12-oz.) wide egg noodles 
3 10-oz. cans low fat cream of mushroom soup 
2 cups low fat milk 
seasonings 


Saute onion until limp. Add turkey and brown. Spice with sea salt, garlic, and black pepper. Add in soup and milk. Stir to mix well and simmer for 10 minutes or so. Cover and cook on low for @15 minutes. Prepare noodles according to package, then drain. Serve stroganoff over noodles while hot from the pot. Garnish with parsley if desired. Serves 8-10 hungry eaters. 

Tasty Tuesday ~~ Smothered Squash

Before we talk squash, let's talk spam! Fix your settings to moderate all comments that are over two days old. This keeps about 99% of the evil spam from being published on your beloved blog. It also negates the necessity of having that confounded {insert cuss words here} Word Verification control on. Now . . . on with the recipe:


Smothered Squash


6 medium-small yellow squash cut in 1/4-inch rounds 
1 medium white or Vidalia onion cut in thin rings
Olive or coconut oil 
1 tsp. sugar of half a packet of sweetener 


Saute onions in oil for about 10 minutes or until they turn clear. Add in squash and stir. Season with sea salt, black pepper and a sprinkle of garlic powder to taste. Cover and simmer on medium low for about 20 minutes or until squash is "fall apart" tender. Serves 6. 


Easy, quick, delicious! 

It's Two-fer Tasty Tuesday! Grab a Plate.

We're eating healthier and getting in some exercise in the Ledbetter household, and that extends to the S.O.'s of said family. Last week, daughter's sweet boyfriend cooked this chicken for us, and it was deeeee-licious! 

Bubba's Crispy Oven Fried Chicken


1 package chicken breasts (cut into strips) 
Cornflakes (fill large Ziplock 2/3 full and crush up)
8-oz. reduced fat shredded Mozzarella Cheese
2 packets dry Ranch dip
Egg whites for dredging


Coat chicken strips in egg white, then put into cornflakes. Shake well to coat. Spray cookie sheet well with non-stick spray and add coated chicken strips. Bake on 350 for 45 minutes or until brown and crispy. 


**To complete the meal, we added baked sweet potato fries; asparagus, squash & zucchini medley (recipe below); fresh green beans, and corn. A great and filling supper! 

Grilled Veggie Trio


1 bunch fresh asparagus 
2 zucchini and 2 yellow squash (cleaned & cut into strips) 
2 T. pure coconut oil (or olive oil) 
Sea salt, pepper, minced or squeeze garlic to taste 
Juice from one lemon or concentrate 
1 1/2 T. dry ranch dressing 
Parmesan cheese 


Saute veggies in a large pan in oil of your choice, stirring to mix in all other seasonings, and until done but still crisp. **The coconut oil is great for your "good cholesterol" and adds great flavor. Cover with lid and simmer on low for @ 15 minutes, continuing to stir. Serve hot for a healthy and tasty side dish. 

Tasty Tuesday ~~ Snappy Brussels Sprouts

I know this is one of those veggies like broccoli that everyone loves to hate, but if you give 'em a fair shake, they're really good. There's some confusion on their name (Brussel vs. Brussels), but these little cabbage-like beauties pack a powerful health benefit punch: 


@ Cholesterol-lowering and fiber-loaded 
@ Good for digestion 
@ Stabilize DNA inside white blood cells (infection fighters) 
@ Cancer protection 

So, now that you know the true inner beauty of Brussels Sprouts, here's a quick and delicious recipe: 


Snappy Brussels Sprouts

Steam a bag of frozen sprouts or enough fresh for four servings, until tender (but not mushy). Turn off heat and drain. Add in 3 T. garlic butter (or Smart Balance + minced garlic to taste, or 1 T. coconut oil + minced garlic). I've made them all three ways and each version is good. Squeeze in juice from half a fresh lemon. Season with sea salt and pepper to taste. Stir to mix flavors. Put the lid back on and let "marinate" for a few minutes. Serve hot. 

What's your favorite green veggie? 

Tasty Tuesday ~~ Bread Pudding with Special Sauce

Nom nom! Made this last night and served it straight from the oven.  


Bread Pudding with Special Sauce


Secret Sauce:
1/2 cup (1 stick) melted butter (I use Smart Balance)
1 cup brown sugar
1 egg
1 cup Jack Daniels Tennessee Honey Whiskey
1 T. lemon juice


Bread Pudding:
1 day-old loaf French bread (I used my dad's homemade Italian loaf) 
1 quart milk
3 eggs, lightly beaten
1 1/2 cups sugar
2 T. vanilla
1/2 cup each of Craisins and fresh blueberries
     (soak overnight in whiskey if possible) 
1/4 t cinnamon
3 T. butter, melted


Sauce: Melt butter in a saucepan. Add sugar and egg, whisking to blend. Cook on low, continuously stirring until thickened. (Don't simmer or it may curdle/separate.) Whisk in Jack Daniels and continue stirring until it's the consistency you want. Remove from stove and cover. Whisk again before spooning over pudding, making sure sauce is smooth. 


Pudding: Preheat oven to 375. Tear bread into small chunks and put into large bowl. Pour milk over the bread and press bread down to absorb. In a separate bowl, beat together eggs, sugar, vanilla, and cinnamon, then gently stir into bread/milk mixture. Gently stir in craisins and blueberries. 


Pour melted butter into a 9x13 glass baking pan, coating sides. Pour in pudding mix and bake for @40 minutes, or until edges begin to brown. Serve with a generous helping of sauce. Best eaten warm and fresh. (Serves 10-12.) 

Tasty Tuesday ~~ Mexican Lasagna

Something different for you casserole lovers like me. We served this up at the men's shelter last month and it was a huge hit. 


 Mexican Lasagna

2 pounds lean ground beef (or mix of turkey, beef and/or ground  

  venison)

1 15-ounce can refried beans

1 14.5-ounce can of Rotel tomatoes

1 small can cream of mushroom soup

4 large flour tortillas (cut in 2” strips, and then halved)

12 oz. sour cream

1 cup shredded sharp cheese

1 cup shredded Mexican blend cheese 

1 ½ tsp. chili powder

1 16-ounce can of large black olives, drained & sliced

Preheat oven to 350. Brown meat in a large skillet over medium high heat. Drain off drippings. (Use a big pot so you can add the other ingredients in.)

Add chili powder, beans, Rotel, olives, sour cream, and soup together in a large bowl and mix well. Add to meat pot and heat thoroughly.

Line baking pan(s) with tortilla strips, making sure to cover the entire bottom of pan. Then spoon in half of the meat mixture and top with half the cheese. Repeat so you have a double layer of everything.

Bake covered for 30-40 minutes. Great with pico de gallo or salsa added. Ole’!

Tasty Tuesday ~~ Primo Chicken Salad

This is one of my most favorite recipes. (Yep, it's easy, quick and delicious.) It always makes me think of my mom, as it was one of hers too. Once you try this winner, I bet it'll become one of yours. 


Primo Chicken Salad


1 roasted deli chicken (or 6 thighs you cook), skin removed & cut into chunks) 
     *I like to season & oven bake the thighs 
1 cup Craisins (or dried cranberries)
1 1/2 cups Duke's sugar free mayo
1 cup nuts of your choice (walnuts, pecans & almonds work well) 
     *Or a combo of different types 
2 cups green or red seedless grapes cut in half


Mix together all ingredients, and voila! You've got the best salad for sandwiches on hearty grain bread or a wonderful companion dish for green salad or quiche. 


Ca c'est bon! (It's good!) 


**The last time I made this from leftover baked chicken, I didn't have Craisins or nuts on hand, so threw in trail mix instead. Turned out great. :) 


What's your favorite go-to recipe? Inquiring, hungry minds wanna know! 

Tasty Tuesday ~~ Crazy Pancakes

If you're looking for a different sort of breakfast, this just might be it. This recipe evolved like most of mine do -- by accident and with a little good luck. :)

Crazy Pancakes

3 cups Krusteaz Buttermilk Pancake Mix
2 cups water
3 mashed ripe bananas
1/2 cup Craisins (or dried fruit of your choice)
1/2 cup nuts (I used sunflower seeds and sliced almonds)
6 strips cooked and crumbled turkey bacon

Whisk together the pancake mix and water until mostly lump-free. Add in other ingredients, stir well, and get to making these yummy flapcakes. I spread with Smart Balance butter and skip the syrup since they're already semi-sweet. (Makes 12 pancakes.) 

*Wouldn't these be cool for Thanksgiving since they contain turkey and cranberries?

What's the craziest thing you've ever done in the kitchen...recipe-wise? :D

Tasty Tuesday ~~ Simply THE BEST Apple Pie Ever, Bar None

Just got back home from my Twins Out West trip with Alaine last night. Every second of our 1,319-mile journey was a blast! Got tons of photos, poem fodder, and some body/mind/soul rejuvenation to boot. Yeehaw!

The food, flavors, colors and sights of the Southwest were refreshing and music to the senses and nectar to the taste buds. Surprisingly, I've realized from Facebook comments, not everyone on the planet knows how to make the best apple pie, so I decided to share the secret recipe with bloggy friends who may be out of the loop~~~

Simply make or buy your favorite apple pie and cook according to directions. While it's hot from the oven, cut yourself a slice and smother the top of it with the sharpest cheddar cheese you can get your hands on! (No, processed cheese just will not do here.) Savor the heavenly taste combo!!

The kind 1900s-bank-turned-cafe' owner in Santa Rosa, New Mexico followed my instructions perfectly and deliciously. Proof's in the picture *smile*:

I Know it's Not Tasty Tuesday...

...but I've been traveling so much the last few months, I'm really not sure what day or month it is. So here's an out of sync, but delicious recipe for my foodie blogger friends anyway. After two more trips -- one out west with my twin, and then a visit to my bestest friend Kat Magendie -- I'll unpack the old suitcase and settle back into my former "normal" routine. (Lotsa stories and news to share!)

You Are My Sunshine (Y.A.M.S.) Casserole

6 large yams or sweet potatoes [they're pretty interchangeable!]
1 lb. dark brown sugar
1/2 tsp cinnamon
1/4 tsp vanilla
1/4 cup LemonHead candies
1 stick butter, Smart Balance or Margarine
2 cup of miniature marshmallows
1/4 cup of sugar
2 teaspoons salt
1 cup pecans (toasted with a few dollops of butter & sea salt)

Wash and peel potatoes OR use one large can of yams with half the liquid drained. Cut potatoes into roughly 2-inch hunks, and layer into a pan. Cover with water and swoosh in the vanilla flavoring. Add in salt, sugar and candy. Mix liquid with large spoon. Put lid on pot and boil until tender (about 30-35 minutes), stirring now and then. Drain liquid.


Transfer potatoes into a large baking dish and sprinkle on brown sugar and cinnamon. Layer on pecans. Dot with butter or margarine. Bake for @ 20-30 minutes at 350. Sprinkle on marshmallows and bake until marshmallows are brown. (Watch closely so they don't burn.) 

Now you're ready to serve up some really yummy yams with a zesty flavor! And it doesn't even have to be Thanksgiving or Christmas. :)

***Ugly veggie, sweet dish!!! :D

Tasty Tuesday ~~ Drunken Chicken

A cooking haiku, if you'll indulge me:

Now your barbeque pit knows
it's time to fire it
up. Drunken Chickens for spring.

:D  Here's how...............

Drunken Chicken

1 or 2 fat, juicy hens
1 beer can per chicken (with 1/4 - 1/3 beer left in can)
Worcestershire Sauce
Garlic juice (or garlic powder)
Orange Juice
Tony Chachere's Cajun seasoning (or 1/4 tsp. cayenne per can) 
Sea salt and pepper 

Get your bbq pit's coals to a nice cooking temperature. Put all ingredients to taste preference into beer cans. (Cans will be filled almost to the top by the time you've added in everything.)

Place cans into chicken's cavity, after cleaning and drying your bird(s). Rub outside of chicken with canola oil or butter, then sprinkle on favorite BBQ seasoning or rub mix. Cook on pit until chicken falls over "drunk." When this happens, it means the chicken is cooked and tender.

Great all year round. Chicken will be moist but fully cooked. Mmmm-mm-good!




DH thought it would be funny to make his chickens look like drinking buddies holding each other up, or dancers doing the Cajun two-step. :)



Tasty Tuesday ~~ Corn and Shrimp Soup

Hey friends. Whatcha up to? I've been SO busy lately, have barely stuck my toes into the Blogosphere or other swimming holes along the Social Network Highway. (Mardi Gras activities, a massive art project deadline and the time change certainly haven't helped!)

Hope you like this southern favorite. It's good all year round, and most of us keep the key ingredients on hand, so no mad dash to the grocery is needed. :)

TELL ME -- WHAT'S YOUR FAVORITE SOUP TO MAKE OR EAT?

Simple Corn & Shrimp Soup

1 T. olive oil
2/3 cup chopped onion
1/4 cup chopped celery (if you like it)
2 cloves minced garlic
1 lb. large Gulf shrimp (cleaned & deveined)
20 oz. cream corn
10 oz fresh (cut from cob) or canned corn niblets 
Sea salt & pepper to taste
(If you like heat, add a 10-oz. can of Ro-tel tomatoes w/green chillies)
1 1/2 cups water
1 T. brown gravy mix or roux (from jar or homemade)

In a large Dutch oven or heavy pot, saute' veggies until soft and almost clear. Add in shrimp and stir until you can almost see through them. Put in cream corn, Ro-tel (if using), and corn.

Cook covered on low for 20-30 minutes. Add in seasoning and stir well. Last, dissolve gravy mix or roux in 1 1/2 cups water, then add to pot. Stir to make sure any lumps are dissolved. Simmer on lowest temperature until ready to serve. Garnish with parsley if desired.

Tasty Tuesday ~~ Sweets for Your Sweets?!

If you're trying to think of something to get your Valentine's this year, what about something made with love from your kitchen? Here's a few options...

BROWNIE CAKE BALLS

1 brownie mix cooked according to pkg. directions
1 16-oz can of complimentary flavored frosting (or prepared butter cream icing)
6 or 7 oz. chocolate chips, melts or almond bark

After brownies are cool enough to handle, crumble the panfull into a large mixing bowl. Add 2/3 of the can of frosting or comparapble amount of butter cream. Put bowl in fridge for at least 4 hours.

Form small balls (these are rich!) and put on wax paper-lined cookie sheet using your hands like making meatballs, or a melon baller if you have one. Flash freeze for about an hour.

Melt chips in a small glass bowl in microwave, stirring between heatings to get it smooth. (You can add a few drops of food coloring if you use the almond bark or white chips). Either dip each ball with a spoon into chocolate, or drizzle it on top, or just dunk in the top half! This recipe has lots of leeway and flavor choices! Set balls on clean wax paper. Put in refrigerator until choclate sets.

You can also use the leftover frosting with a cup of chips/melts to drizzle over brownie balls. Or just dust with powdered sugar!

BUTTER CREAM FROSTING

1/3 c. margarine or butter, softened
Flavor:  1 1/2 t. vanilla, almond extract OR 1/2 tsp. peppermint
3 T. milk

Mix all ingredients until smooth.

Your love will eat these up! Find a pretty container or tin...or even use candy sticks to make a bouquet of sweets in a styrofoam wedge.

When I get back from New Orleans this afternoon, I'll post the recipe that goes with this...........

Beth Bennett's Italian Creme Cake

1 stick butter
2c. sugar
5 eggs, separated
2 c. flour
1 c. buttermilk
1/2 c. vegetable oil
1 tsp. vanilla
1 tsp. baking soda
1 can coconut
1 c. chopped nuts

Blend sugar, butter and egg yolks. Add flour, buttermilk, baking soda and vanilla. Fold in coconut, nuts and beaten egg whites. Bake at 350 for 20-25 minutes. Let cool.

Frosting

Blend 1 8-oz. package cream cheese, 1 stick butter and 1 tsp. vanilla. Gradually add in 1 box powdered sugar, then one cup chopped nuts. Apply to cool cake. Garnish with a sprinkle of nuts.

******This cake is amazing!!!! Twin Alaine ate so much of it she got sick. LOL



 What's your plan for the fourteenth???

Tasty Tuesday ~~ New Year's Day Menu

 

I'm late posting my New Year's recipes, but better late than never, right? These dishes use some traditional items with a Cajun-Country-Italian spin on them -- typical Gumbo Writer style. :) The key to enjoying your New Year's food is s-l-o-w cooking, in my opinion. You put your food on to cook the day before, or early morning of, and let it do its thing while you enjoy your football games or other plans. I love that you're working out of one pan of sauteed veggies for the whole menu! :)

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BBQ Pork Tenderloin (aka Pulled Pork)


4 8-pound pork tenderloins
Seasoning (Tony's or Cajun spice, garlic powder, sea salt & pepper

Put tenderloins in large aluminum pan and cover tightly with foil. Cook at 350 for about 12 hours. (Works great overnight!)

Drain off about 2/3 of the juice/drippings. Add BBQ sauce (recipe below) after pulling apart meat. It should be very tender and fall apart.) Stir well. Re-cover with foil and put back in oven for 2-3 hours on low. This allows meat to absorb the sauce.

Notes: This is great as a main dish and also for sandwiches. I served this recipe at the men's shelter on New Year's Eve and it was a big hit. THIS RECIPE SERVES 50, SO ADJUST DOWN RECIPE AS NEEDED.

Angie's BBQ Sauce

6 18-oz Kraft BBQ Sauce (2 each - Regular, Hickory, and Honey flavor)

2/3 cup mustard

seasoning (garlic, salt & pepper, Tony's/Cajun seasoning)

1 large store brand grape jelly

4 T. Worcestershire
1 cup leftover coffee (Community Coffee Dark Roast)

Heat ingredients in a medium pan on low, stirring until mixed well. Simmer for 2 hours with lid off to thicken. Yummmmm! (As in pork tenderloin recipe, adjust down quantity to fit your needs.)

White Beans & Ham

1 pkg Camellia Great White Northern Beans ("New Orleans' finest...since 1923.")
Large leftover ham bone (Save your Christmas honey ham bone for this!)
2 medium white onions chopped medium fine
1 cup pan drippings (If you have to ask, just use 2 boullion cubes & water. LOL)
1 cup leftover coffee (I use Community Coffee Dark Roast)

Seasoning (salt, pepper, garlic powder, Diesel's Seasoning --NOTE: Diesel is blogger Karen Evans' son and a swell soldier man!)
1/2 tsp. Kitchen Bouquet
A few strips of cooked bacon or breakfast sausage for extra flavoring
2 garlic pods, minced
1 c. juice from pork tenderloin, or bought broth

Soak beans overnight, drain off water, rince, cover with water again. Saute onions in drippings (or olive oil). Add garlic to saute pan the last few minutes.


Put all ingredients into crock pot, cover, and cook on high for 4 hours. Then mash about a cup of the beans against side of crock to thicken. Simmer uncovered for about an hour. Taste to check seasoning, and add more if needed. Serve and enjoy. (Even better the second or third time as leftovers.)

Black Eye Peas

2 cans Trappey's black eye peas "flavored with slab bacon"
Salt, pepper, garlic powder, Cajun seasoning
2 T. pan drippings/sauteed onion & garlic
2 cooked breakfast sausage pattis, crumbled (Or substitute bacon)

Simmer peas in medium pot, lid on for 2 hours. Adjust seasoning if needed. Serves 4.

"Fried" Cabbage

1 head green cabbage

Seasoning to taste

3 or 4 slices crisp bacon and/or breakfast sausage

sauteed onion & garlic

1/3 cup beef broth

1/3 cup leftover Community Coffee 

In same pan you sauteed onion and garlic in, retain 1/2 cup veggies and drippings. Rough chop cleaned cabbage into pan. Cover and cook on medium low for about 30 minutes. Add in broth, cover and simmer on low for 1 hour. Cabbage will shrink down a LOT. Drain off 2/3 of juices. Enjoy!