Ma What's For Dinner?

Sometimes you just have to dress up the veggies you know what I mean?  If I don’t want the kids to dunk them in ranch dressing or even worse, BBQ sauce then I have to get a bit creative.  These are the best zucchini I have ever had, I mean if you don’t count when I bread ‘em and deep fry them of course…I’m just saying.  Not only do they taste good they are a great way to start introducing fresh herbs to your kids.

1 T olive oil

2 large zucchini sliced thin

1/2 onion sliced thin

2 garlic cloves, chopped fine

1 t crushed red pepper flakes

5 large basil leaves chopped

10 mint leaves chopped fine

S&P

In a large skillet heat olive oil over medium high heat.  When warm add zucchini.   Toss to coat and sprinkle with S&P.  Toss in onions and mix again.  Season with red pepper and garlic.  Cook until veggies begin to soften, about 5-7 minutes.  Toss in your fresh herbs and allow to cook for an additional minute or so.  Serve and enjoy!!!

Two side notes today.  I may be slower than usual returning comments today.  I’m off to see a first cut of our pilot episode of Ma, What’s For Dinner.  Keep your fingers crossed it’s fantastic.

Secondly I’d like to say a huge welcome to all our new followers.  I’m so glad you’re all here!

Continue Reading

Welcome to our kitchen! If you’re here from Follow Me Back Tuesday please come in, take a look around, leave us a comment so we know you were here! Ok, now back to our show…

I don’t know why I equate italian sausages with summer but, well, I do.  It makes me think of firing up the grill, or going to a ball game, or hitting the food stands at the town fair.  I love me some sausage, so does the fam, but sometimes I need to find a different way of making it then the good ol’ grilled standby.

Enter the Summertime Pasta.  It’s a one dish meal and it’s so so good.  I just threw a whole bunch of stuff in the fridge into the pan and viola, a delicious dinner is on the table.  Enjoy.

1 lb penne pasta

1 T olive oil

1 lb bulk italian turkey sausage (hot or mild)

2 cloves garlic chopped

1 onion sliced thin

8 0z mushrooms, sliced

1/2 T red pepper flakes

1 t dried oregano

2-3 T dry vermouth (or you could use white wine)

1 cup chicken stock

S&P

parmesan cheese

1 bunch baby arugula

Set a large pot of water on to boil for your pasta.  When it’s hot season the water with salt, add pasta and cook until al dente.

In a large pot heat your olive oil over medium high heat.  Crumble in your sausage and cook until well browned.  Once browned (about 8 minutes or so) add in your onions, mushrooms, and zucchini.  Allow veggies to soften a bit, about 5 minutes then add in your garlic and cook for an additional minutes.  Season with red pepper flakes, oregano, and S&P.  Deglaze with vermouth and allow to cook out for a minute or so.  Add in your chicken stock and bring down the heat and allow to simmer while your pasta finishes cooking.

Drain your pasta and add to the sausage sauce.  Mix well and then serve on a small plate.  Top with arugula and shaved parmesan cheese then sprinkle with a bit of extra virgin olive oil.  Mmmm good!

Continue Reading

Ok seriously…what is up with all the gloomy weather here in the Northeast?  I feel like I haven’t seen the sun for more than a 5 minutes stint in almost 2 weeks.  Where the heck did we move?  Seattle?  So what do I do when I get depressed and need a little summer lovin’?  Crack open the coronas and fire up the grill.  You all know how I love to get my burger on so I whipped up some Cowboy Burgers, or Cowboy Up Burgers as we in Red Sox Nation like to refer to them…

There are opposite sides taken in the battle of the burger wars.  It’s sort of like Color War Week at camp.  There are those who believe you should only gussy up what goes on top of the burger, and those who believe you should work on the actual burger itself.  I’m sort of split.  So for this one, I did both.  I dress up the burger’s interior and toss some good stuff on top.  I like it when the burger is flavored through and through, but then I felt like it looked a little naked there on the bun so I felt bad for him and slapped on some grilled onions and mushrooms….the choice is yours, but what makes this a cowboy burger is what is on the inside.  Take a looksie…

2 lbs ground beef, 85/15

4 slices bacon, cooked and crumbled

1 jalapeno, seeded and diced

1/4 large red onion diced

2 T worcestshire sauce

1 clove garlic finely chopped

1 big T montreal steak seasoning

1/4 cup beer

3/4 cup shredded sharp cheddar cheese

Combine all your ingredients into a large bowl.  Toss to combine with your hands just enough to incorporate all the burgers.  Form patties, I usually get about 6 big burgers.  Sprinkle with some olive oil and grill to desired doneness.  We like ‘em medium-rare to medium.  The nice thing about these burgers is that the all the ingredients help to keep them nice and moist so even if you leave them on the grill a little longer they are still nice and juicy!  We just had friends over to BBQ, uh in the rain mind you, and they said these were the best grilled burgers they’d ever had.  Yes they are!  Giddy up, Cowboys!

Welcome to all the Tuesday Tag Alongs. I can’t wait to come back and visit your sites. I love making new bloggie pals.

Continue Reading

In the mood for something quick hearty and satisfying?  Put down that phone and save yourself the delivery charge…no, I’m not talking DiGiorno, I’m talking about a homemade delight that will have your kids (and you) jumping for joy.

Serves: 6-8                        Prep time: 10 minutes                        Cook time: 30 minutes

1 lb  ground beef

3/4 bulk italian sausage

1 c  mushrooms, sliced

1 small onion, chopped

1 t  dried oregano

2 cloves  garlic, chopped

S&P

1 28 oz can  chopped tomatoes

1 8 0z can  tomato sauce

1 ½ c  shredded mozzarella cheese

1 tube  refrigerated pizza dough

1 8 oz container fresh mozzarella cheese

In a large skillet brown ground beef and sausage over medium high heat.  Once browned add in mushrooms, onions, and garlic.  Season with oregano and S&P and stir to combine.  Cook for 5 minutes or until veggie start to soften.  Stir in tomato sauce.   Bring to a boil, then turn down to a low simmer.  Cover and let cook for 10 minutes on low heat.

Pour meat mixture into a 13×9 baking dish.  Top with shredded cheese.  Open up pizza dough tube, unroll and top cheese with it.  Bake for 15-17 minutes.  Top with dollops of fresh mozzarella and bake for an additional 5 minutes or until cheese is melted.  Serve with a side salad and your kids will stand on their heads for this one time and time again.

Continue Reading

Serves: 6 Prep time: 10 minutes Cook time: 45 minutes

1 lb. elbow macaroni
3 T butter, divided
2 T all purpose flour
½ t dry mustard
3 cups whole milk
1 t fresh grated nutmeg
1 1/2 cups shredded sharp cheddar cheese
1/2 cup sharp cheddar cheese cut in large cubes

1/2 lb. kielbasa cubed

1/2 lb. bacon chopped

1/2 large white onion chopped

½ cup grated parmesan cheese
½ cup panko bread crumbs
S&P

Preheat oven to 375 degrees. Set a large pot of water over high heat to boil. In a large saucepan melt 2 T butter over medium high heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, and bring to a gentle boil, stirring constantly. Once the milk has thickened add in mustard and nutmeg, and season with S&P. Reduce to medium low heat and melt in shredded cheese. Allow to cook on low for a few minutes.

When water is boiling season water with salt and add pasta. Note package cooking time and reduce by 2 minutes, the macaroni will continue cooking in the oven later. Once pasta is cooked, drain and return to pot.

In a separate sauce pan heat bacon over medium high heat.  Once bacon is crispy removed with a slotted spoon to a paper towel lined plate and allow to cool.  In the bacon drippings saute chopped onions.  Once the onions are soft, combine with parmesan cheese and bread crumbs, turn off heat and set aside.

Pour cheese sauce over pasta in pot. Mix well. Add in chopped kielbasa and cubed cheese.  Transfer to a greased 13×9 baking dish and top with bacon, onion, and bread crumb mixture. Bake in a 375 degree oven for 30 minutes.

Continue Reading