Spicy Spaghetti Pie

Spicy Spaghetti Pie

Ingredients:

4-ounces Spaghetti pasta, dried & broken

1-cup Mozzarella cheese, shredded

1-pound Pork sausage, ground

1-cup Black olives, sliced

1-cup Onion, chopped

1-teaspoon Garlic, minced

1-teaspoon Salt

1-teaspoon Pepper

14½-ounces Tomatoes, diced & with juices

⅓-cup Tomato paste

1-teaspoon Italian seasoning

¼-teaspoon Crushed red pepper

2-tablespoons Parmesan cheese, grated

Instructions:

Cook pasta according to instructions on package; drain; rinse and drain again. Pour cooked pasta over the bottom and up towards the side of a greased 9-inch deep-dish pie plate. Sprinkle with mozzarella cheese and set aside. Cook sausage, olives, onion, and garlic over medium heat until sausage is brown and onion is tender; drain. Stir in tomatoes with juice, the tomato paste, Italian seasoning, salt, pepper, and crushed red pepper. Pour sausage mixture over cheese in dish. Cover with foil. Bake at 350° for 25 to 30 minutes. Sprinkle with Parmesan cheese; let cool for five minutes before serving.

Serves 6

Note: If you don't like it spicy, but want to keep the flavor just substitute the crushed red pepper black or white pepper. If you don't like olives then substitute the olives with mushrooms or whatever fits your fancy.

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Our Secret Chili Recipe

Enter this recipe into a chili cook-off and see what happens!



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Serious Texas BBQ

Serious Texas BBQ in Durango, Colorado - Regis and Kelly "Grill Off" Competition



http://www.youtube.com/watch?v=LWmZccS-1jY&hl=en

Trip 2 - Day 3 - Korea Barbecue - Gal Bi

Trip 2 - The 7 Days of Wonder - Day 3 By Sandy Kreis (@sanditak) - Gal Bi (aka pork ribs) - Korean barbeque at Choi Dae Po, a restaurant in the Ma Po area www.sellyourseoul.com



http://www.youtube.com/watch?v=ahyyygxE6A0&hl=en

Stir Fried Pork and Mushrooms

(3 American servings/6 Chinese servings)

3 dried Chinese mushrooms
1/2 pound lean pork (tenderloin, butt or shoulder)
1/2 cup bamboo, sliced
6 water chestnuts
2 scallions
4 fresh mushrooms
4 tablespoons oil
1/2 teaspoon salt
1 clove garlic, crushed
2 thin slices fresh ginger root
1/2 cup bean sprouts
1/2 teaspoon salt
1 tablespoon sherry
1/2 cup chicken or meat broth
1 tablespoon soy sauce
1 tablespoon cornstarch dissolved in 3 tablespoons water

Soak the dried mushrooms in hot water for about 30 minutes. Squeeze dry, remove stalks and cut caps in 1/4 to 1/2 inch wide strips. Cut the pork across the grain into 1/8 inch thick slices. Cut the bamboo in 1/8 to 1/4 in inch slices and the water chestnuts cut in 1/4 inch thick slices.

Cut the scallions in 1 inch long pieces diagonally. Cut mushrooms in 1/4 inch thick slices. Heat 2 tablespoons oil in a wok or other pan. Add the salt and stir fry for 30 seconds. Add the garlic and ginger and stir fry for about 45 seconds or until lightly browned. Remove garlic from pan. Add bamboo, water chestnuts, mushrooms and Chinese mushrooms and stir fry for 1 minute. Add bean sprouts and stir for another 30 to 45 seconds.

Remove from the pan. Add remaining oil and heat. Add salt and scallions and stir fry for 30 seconds. Add the pork and stir fry for about 2 1/2 minutes. Stir in sherry and stir fry to blend. Return vegetables to the pan, add broth and soy sauce and bring quickly to a boil. Reduce heat, cover and simmer for about 2 minutes or until tender. Stir in the cornstarch mixture to thicken and serve immediately.

Simple Pizza Dough

Ingredients:

1-package Active dry yeast

1-cup Warm water

3-cups Flour, all purpose (add more for kneading)

2-tablespoons Olive oil

1½-teaspoons Salt

Instructions:

Place yeast in large bowl. Add the water and stir until yeast is dissolved. Make sure bubbles appear on the surface. The bubbles are an indicator that the yeast is working. Add the flour, one tablespoon of oil, and salt; stir well to combine.

Place the dough on a lightly floured surface. Knead for 3 to 5 minutes until it forms a smooth and elastic ball. Grease a large bowl with one teaspoon of oil; add the dough to bowl and turn the dough to cover with oil and cover with plastic or a dish towel. Place in a warm, draft-free place and let rise until doubled in size about two hours.

Place one of the oven racks on the bottom level of your oven to 500°F. Lightly grease two baking sheets with 1 teaspoon and set aside. Divide dough into two balls. Pat each dough ball down about 6 to 8 inches in diameter. After patting both dough balls let rest for about ten minutes. Push out each dough round with fingertips or rolling pin.

Makes 2 medium pizza crusts

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How to Cook the Perfect Pot Roast

Pot roasts are a throw back from past generations where Sunday dinner at grandma’s house was a weekly tradition. Today many new cooks are intimidated by pot roasts and have never even tried cooking a pot roast. A pot roast dinner is actually a low cost highly nutritious way to serve an easy to fix hot meal.

Pot roasts are usually the cuts of beef known as the rump roast which is part of the steers leg or the chuck roast which is part of the steers shoulder. Pot roast meat is usually less expensive per pound than meats such as a tenderloin or sirloin tip which makes it an ideal choice for many families.

Because of the well marbled meat in a pot roast the fat and connective tissue make for a surprisingly tender flavorful and moist meal. Pot roasts should be slow cooked by a moist method such as braising or in a crock pot until the meat is well done. By slow cooking pot roast this inexpensive cut of meat is transformed into a tender rich and flavorful cut of meat. The palatable texture of a slow cooked pot roast blends wonderfully with cooked carrots, onions and potatoes allowing for an almost effortless meal.

Here is a simple pot roast recipe that will surely please your budget as well as your palate.

In a crock pot or other slow cooker combine

1 rump roast or chuck roast

1 bay leaf

½ onion, sliced in large chunks

1 large carrot, sliced in large chunks

12 peppercorns

1 tsp of salt

Enough water or broth either chicken or vegetable to cover half way up the roast

Slow cook on low for 4-5 hours remove the pot roast from the liquid and serve with roasted potatoes and carrots.

Whiskey-Marinated Grilled Pork Chops With Green Bean Salad

Pork Chops

· 1/3 cup whiskey

· 1/3 cup soy sauce (Low sodium)

· 3 tbsp Brown sugar

· 2 tbsp cider vinegar

· 3 cloves garlic

· 1 tsp black pepper

· 1 tsp red pepper flakes

· 1 tbsp cornstarch

Mix first seven ingredients together. Save ¼ cup of the mixture. Pour the remaining marinade over the pork chops in a sealed plastic bag. Refrigerate the pork chops overnight.

Before grilling the chops, mix cornstarch into the ¼ cup of unused marinade. Gently heat until bubbly and thickened into a golden sauce.

Serve the grilled pork chops with a spoonful of the sauce over the top.

Hot Green Bean Salad With Potatoes

2 tbsp olive oil

1 small or ½ medium onion, chopped

1 slice onion finely chopped

1/8 tsp salt

1/8 tsp black pepper

2 tbsp corn starch

1 to 1 ¼ cup sugar

1 cup white vinegar

32 oz Green beans, cooked

2 to 4 medium potatoes, diced and cooked

4 slices of bacon, crumbled

Cut bacon into small pieces with a kitchen shears. Fry the bacon until crispy. Place the bacon on a paper towel to drain the bacon fat.

In a clean deep fry pan add olive oil, small chopped onion, salt and pepper. Cook over medium heat until the onion has a slightly golden color.

Continue cooking the onion and add the corn starch and mix into the onion thoroughly. Add the sugar and mix again.

Add the vinegar to the entire mixture and keep stirring over the heat until all the ingredients have melded together. Allow the mixture to cook until hot and bubbly. When the sauce has thickened, remove from the heat.

Cook the green beans and potatoes together until both are tender. Rinse and drain in a colander.

Place the beans and potatoes into a serving dish. Pour the warm sauce over the beans and potatoes. Sprinkle the finely chopped onion on top along with the crispy bacon bits.

Low-Budget Tips: This is a great summer dish because it can be made with your home-grown green beans. I prefer to nip the bean ends and keep the beans whole. If fresh market beans are not available, frozen green beans will work well, too. Some stores also have whole frozen green beans.

Pick the beans when mature, but still thin. The beans get tough when their seeds get too fat. Cook the beans until tender. Make sure they are no longer crisp. For variation you can also use fresh yellow beans. I prefer the color contrast of the green beans and white potatoes.

Lean and Healthy Tips: This dish can be made with the bacon fat instead of the olive oil. This will produce a stronger bacon flavor. I replace the bacon fat with olive oil to keep the calories and fat to a minimum. White flour will also work in place of the corn starch. This will give the sauce a milky appearance. The corn starch creates a clear or translucent appearance. I find that many prepared bean salads are too sour. You can add more or less sugar to the sauce to suit your personal taste. (Kids will like this better with more sugar.)

Grilled Woodcock With Tri Color Bow Tie Pasta

The American woodcock is often given the reputation as being strong or gamey, but when properly prepared this upland game bird makes a wonderful focus for a complete and delicious Autumn meal. For starters, you will need one or two woodcock per person.

Ingredients:

Soy sauce: 1 cup

Bacon: 1 strip per bird

Fresh garlic

Black pepper

Fresh carrots

Snow peas

Fresh mushrooms

Flour

Olive oil

Red wine: 1 cup

Bow Tie pasta (tri color)

Preparing the birds prior to cooking is the very first step. The way I do this is to first draw and skin the birds and then rinse thoroughly both inside and out. The second step is to ready the birds for the pan.

To do this, start by filleting each breast half from the bone. This is best done with a small sharp knife by carefully starting along the breast bone. After these two pieces are removed from the bone, gently separate the leg quarters from the bird leaving the legs and thighs intact. Next, place the breast halves in a small bowl and add enough soy sauce to completely cover them. Let this marinate for 30 to 60 minutes.

After the breast pieces are marinated lightly season with fresh ground black pepper (for a spicier taste add some ground red pepper). Then take one thin slice of fresh garlic and place it on top of the breast. Cut one bacon strip in half and wrap the garlic dressed woodcock breast in the bacon. Use a wooden tooth pick to secure the bacon to the meat. Place these on a plate and hold aside.

Now we want to start preparing the sauce for the pasta. To do this we will need a medium sauce pan to which we will add two tablespoons of olive oil. Next we will dredge the leg and thigh quarters in flour and lightly saute them in olive oil over a medium heat. Then we add sliced carrots, a quarter cup of water, diced or pressed garlic, a couple of turns of fresh ground black pepper and a cup of sliced mushrooms. I like to use baby portabellas but any favorite mushroom works nicely.

Let this simmer under cover until the carrots and mushrooms are almost done, being certain to add water if it looks like it needs it. Now add the snow peas and red wine and continue to let cook. It's also time to cook the pasta.

While the pasta is cooking let the sauce continue simmering and reducing uncovered. Place the bacon wrapped woodcock breasts on a pre heated grill and cook at medium to high heat until the bacon is done. Keep the heat just low enough to prevent the bacon from flaring. For best results try to turn the breasts only once.

By the time the pasta is ready the woodcock breasts should be done. Drain the pasta and add the sauce and leg quarters. Serve the breasts while they are still piping hot and enjoy the the wonderful flavor of Fall.

Grilled Kabobs are a healthy, simple and adaptable Meal

Summer is grilling time to time. Nothing tastes as good as food grilled right. Kabobs are easy to grill and there are many variations: chicken, turkey, pork, beef, lamb, meat ball, shrimp, clams, halibut, vegetarian, and much more. Drugstores carry many commercial and marinades are good. When you make the marinade, but you can adjust the spice to your diet.

You can buy pre-cut meat kebab, but it is more convenient, intersect. You can also cut thekebab attachment for a uniform size. The skewers of kabobs right on the key to success. The food can fit skewers, waves around trees, choose those with flat or square. Stainless skewers best, and are easy to clean. Wooden skewers work well, but you must soak in water for half an hour before her, and skewers can burn even when wet.

Preparations for a picnic in the summer? Buffet kebab is a simple way to entertain family and friends. September bowls of marinated meat, poultry,Fish and a variety of vegetables. Let customers make their own kabobs. Leave a small space between the food (not squeeze together) and not overload the skewers. Serve kabobs with fresh fruit sauce, tomato sauce, made of glass, a selection of salads, bread, fruit and summer. Now that he lives!

Chicken Teriyaki Kabobs

Ingredients

2 tablespoons brown sugar

3 tablespoons light soy sauce

1 tablespoon Extra Dry Sherry

1 tablespoon olive oil extra lightOil

1 / 4 teaspoon grated ginger root

1 clove garlic, minced

8 pieces chicken thighs

1 large green bell pepper

1 large onion

1 medium zucchini

1 small box of cherry tomatoes

Method

Combine brown sugar, soy sauce, sherry, olive oil, ginger and garlic in a shallow bowl made of glass. Cut each chicken leg into two pieces. In the good marinade and coat each piece. Chicken marinate in the refrigerator for two hours, while the contact time.

Clean vegetablespat dry with paper towels. Cut green pepper, onion and zucchini in 1/2-inch pieces 1 Thread chicken and vegetables (including cherry tomatoes) spit separated. Kebab Grill until done. Make 4-5 servings.

Sante Fe Beef Kabobs

Ingredients

1 cup extra light olive oil

1 / 2 cup lime juice

2 cloves garlic, minced

3 teaspoons dried oregano

1 1 / 2 teaspoon cumin

2-3 pounds sirloin steak

2 red onions

2 greenPaprika

1 small can of mushrooms

Method

Combine olive oil, lemon juice, garlic, oregano and cumin in a shallow bowl made of glass. Steak, cut into 1/2-inch pieces 1 steak marinate at room temperature for two hours. Clean the vegetables and pat dry with paper towels. Cut the onions and peppers into 1/2-inch pieces 1. Let mushrooms together. Thread steak and vegetables on separate skewers. Kebab Grill until done. Make 6-9 servings.

Copyright 2008 by Harriet Hodgson

Mediterranean Grilled Vegetable Soup

According to traditional Chinese medicine (TCM), there are five elements that contribute to all activities: TREE / wood, fire, earth / soil, metal and water.

Fire is the element of summer ... how they can help more in
Summer? The more you EnergyRICH seasonal foods (instead of
Club Season Food Life - Well, like maybe ice?), More energy
available for fun!

Here's a perfect recipe for the energy for the summer:

Mediterranean Grilled Vegetable Soup

2 red bell pepper, cored, seeded and quartered lengthwise

1 yellow pepper, cored, seeded and quartered lengthwise

2 small zucchini (1 / 2 kg in total), cut into quarters lengthwise and

1 red onion, peeled and cut into 1/2-inch-thick slices

1 tsp. Olive

3 large ripe tomatoes, wine (1 1 / 4 lbs. Chopped), with soul and

1 clove garlic, peeled

1 / 2 tsp. Oregano

1 / 4 cupchopped basil leaves

1 tbsp. Red wine vinegar

Pinch of salt and ground black pepper to taste.

Instructions

1 - Prepare a grill or preheat the meat.

2 - Peppers Grill or broil, skin side toward the flame until the skin
blackened, 5 to 10 minutes.

3 - Place in a paper bag and set aside for 15 minutes.

4 - Brush zucchini and onion with oil and grill or roast until well browned and
Tender, about 5Minutes.

5 Hacking - coarsely and set aside.

6 - Remove the peppers.

7 - about yellow pepper and set aside with the reserved zucchini and Chop
Onions.

8 - Place the red peppers in a food processor or blender along with tomatoes,
Garlic and oregano, stir puree.

9 - Transfer to a bowl and stir in 1 cup of giving water, basil, vinegar and the reserved
vegetables.

Season 10 - with salt and pepper.

11 - Cover and refrigerate untilcool about 30 minutes. (The soup can be stored,
covered, in refrigerator up to 2 days).

Their energy and success