Grandma Jones’ Spaghetti Sauce

FOR MEATBALLS:

 

1 TSP. ITALIAN SEASONING

1 TSP. PARSLEY FLAKES

2 TSP. SUGAR

1/2 TSP. SALT

1/4 TSP. PEPPER

1/2 TSP GARLIC POWDER

1 LB. HAMBURGER

COMBINE ALL INGREDIENTS AND ROLL INTO 12 BALLS BETWEEN YOUR PALMS.

FOR SAUCE:

2 TBLS. OLIVE OIL

1 MED. ONION, CHOPPED

2 TBLS. ITALIAN SEASONING

1 TBLS. PARSLEY FLAKES

1 TSP. GARLIC POWDER

1 – 28 OZ. CAN CRUSHED TOMATOES

1 – 15 OZ. CAN TOMATO SAUCE

1 – 15 OZ CAN TOMATO PASTE

2 TBLS. SUGAR

1 - 15OZ. CAN OF WATER

IN A LARGE SAUCEPAN OVER MEDIUM-HIGH HEAT ADD OLIVE OIL, WHEN HOT, ADD ONION AND SAUTE UNTIL SOFT AND TRANSLUCENT. ADD SPICES AND COOK FOR 2 MINUTES. STIR IN CRUSHED TOMATOES, SAUCE AND PASTE. SPRINKLE SUGAR OVER THE TOP AND STIR IN WATER, SEASON WITH SALT AND PEPPER TO TASTE. BRING TO A BOIL, ADD THE MEATBALLS AND GENTLY STIR TO COVER MEAT. RETURN TO A BOIL AND REDUCE HEAT TO A SIMMER. SIMMER FOR 1 HOUR. SERVE OVER PASTA.

Cinnamon Pecan Stuffed French Toast

Ingredients:

8-10 cups of French Bread cut into 1 "cubes. Any combination of sweet breads/pastries may be used. We like to use leftover cinnamon rolls. I used 1 lb pkg. Albertson’s cinnamon rolls, day old

1 (8 oz.) packages of cream cheese, cubed

8 eggs                                                  2 1/2 cups milk (light cream or a combination) if you buy 1 pint heavy cream, take out ½ cup and add 1 cup milk to make 2 ½ cups.

1/2 cup white sugar                            1 teaspoon baking powder

1 teaspoon vanilla                               1/2 cup pecans, whole or chopped

1/2 heavy cream for topping                       1/2 cup white sugar mixed with 1 teaspoon cinnamon

12-24 hours before serving:

Spray 9" X 13" X 2" with non stick baking spray. Layer bread/pastry cubes in pan, sprinkle cubed cream cheese and pecans on top of mixture. In a large bowl, beat eggs, sugar, milk, vanilla and baking powder until well mixed. Pour over bread and cheese mixture and refrigerate until ready to bake.

Preheat oven to 350°F.

Pour 1/2 cup heavy cream over mixture and sprinkle with sugar/cinnamon mixture and bake for about 45 minutes or until a knife comes out clean. We serve this with a praline sauce.

Praline Sauce

Ingredients:

1/2 lb. butter

2 lb. bag light brown sugar

2 cups water

1 can sweetened condensed milk

In heavy saucepan melt butter. Add brown sugar and water. Cook until this mixture comes to a boil and cook for about 5 minutes. Add sweetened condensed milk and bring to another boil.

California Pizza Kitchen Style Quinoa & Arugula Salad

 

Serves 4

For the Dressing

• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon dried oregano leaves
• A few grinds freshly ground black pepper

1. Wash the quinoa and then cook according to package directions. Once quinoa finishes cooking, drain any excess water. Transfer quinoa to a large bowl and set aside to cool to room temperature.
2. While quinoa is cooling, prepare the dressing. In a smallish bowl, mix together the olive oil, red wine vinegar, salt, oregano, and pepper. Mix well.
3. Once quinoa has cooled, add the sun dried tomatoes, sun dried tomato oil, feta cheese, and dressing to the bowl. Toss well to coat. Cover bowl and put into the fridge for about 30 - 45 minutes.
4. About 20 minutes before you are ready to serve salad, steam the asparagus. Put asparagus in a large saucepan and cover just barely with water. Put over medium heat and bring to a simmer, then lower the heat and simmer for 3 - 5 minutes. Asparagus is done when you can prick it through with a fork, but still tender. Don't let it get too soft!
5. Once asparagus finishes cooking, drain and transfer to a plate to cool.
6. When ready to serve the salad, mix in the 1 1/2 cups of baby arugula to the quinoa and toss. Divide the salad between 3 - 4 serving plates. Top each plate with asparagus and toasted pine nuts. Sprinkle with freshly ground pepper, if desired.
7. Enjoy!

For the Salad

• 1/2 cup cooked quinoa
• 8 Sun dried tomatoes in oil, cut small
• 1 teaspoon oil from sun dried tomato jar
• 3 ounces high-quality feta cheese, cut into small chunks
• 1 1/2 cups baby arugula leaves
• 1 1/2 tablespoons toasted pine nuts
• 1 bunch asparagus, stalks cut off and cut into 1 1/2-inch pieces

Raspberry Clafoutis

Ingredients:

1/2 cup flour

1/4 cup sugar, + 2 tablespoons

3 eggs

3 tbsp melted unsalted butter

zest of a lemon

1/4 cup milk, + 2 tablespoons

1 pint raspberries

confectioners sugar for dusting

Directions:

Preheat the oven to 350°. Butter a 9-inch gratin dish.

In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes.

Pour the batter into the gratin dish and top with the raspberries.

Bake for about 30 minutes, until the clafoutis is set and golden.

Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.

Fettuccini With Sundried Tomatoes, Pine Nuts And Basil

Serves/Makes: 4    |   Ready In: < 30 minutes

Ingredients:
1 pound fettuccini pasta
1 tablespoon kosher salt
1 jar (8 ounce size) sun-dried tomatoes, packed in olive oil, remove tomatoes, but save the oil
20 fresh basil leaves
2 cloves garlic, grated
2/3 cup pine nuts
1 teaspoon kosher salt
1/4 teaspoon red chili flakes
1/2 cup finely grated Pecorino-Romano cheese

Directions:
Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and pasta. Boil for about 8 minutes until just tender. Drain and return to pot.

While pasta is cooking, chop sun-dried tomatoes fine. Stack the basil leaves on top of each other and roll. Chop into thin strips, then chop the other way.

When pasta is done and drained add about half of the oil that the tomatoes were packed in and toss well. You be the judge of how much more oil you need. I used about 2/3 of the jar. Add the chopped tomatoes, basil, grated garlic, pine nuts, salt and chili flakes. Toss well with tongs. I go shy on the salt because of the cheese. Pecorino-Romano is a salty cheese.

When ready to serve, plate then top with grated cheese.

Cook's Notes: This is a really quick side dish that will impress. Using the oil that the tomatoes come in is the key. You can make this ahead and refresh it with just a little more of the oil when you are ready to serve.

It is good warm or at room temperature and is great for a picnic or backyard BBQ.

Roast Chicken with Potatoes, Lemon, and Asparagus

• Prep Time 10 minutes
• Total Time 1 hour 10 minutes
• Serves 4

Ingredients

• 1 1/2 pounds new potatoes, halved
• 3 tablespoons butter, cut into small pieces
• Coarse salt and ground pepper
• 1 package cut-up whole chicken (about 3 pounds)
• 1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
• 1 lemon, cut into 8 wedges
• 6 sprigs fresh thyme

Directions

1. Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
3. Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.