Home made Pasta Sauce

Do you have a recipe that takes you back to when you were a child growing up?  This spaghetti sauce is one for me.  I’ve made this for so many years I can’t even remember when I first started making it.  My mom makes it her way and I make it my way.  Pretty much the same but my mom adds some green peppers to her sauce.  I eat hers, but I’m not a huge fan of green peppers, so I leave it out.

What makes this so good to me is not just the flavor, but adding the black olives to it.  Most people don’t add black olives to their pasta sauce (that I’ve had or seen anyways).

Since Craig isn’t a fan of spaghetti sauce with onions and black olives, I don’t make this often at all.  Last night I was in the mood for spaghetti.  And I decided to give it a try.  I left out the onions (which he later said he’d eat if it was in there because it’s the raw onions he dislikes) because I didn’t want to give him too much with black olives!!  You can either use a packet of spaghetti seasoning or you can create your own.  I created my own until the flavor came through.

Ingredients

2lbs ground turkey

2 cans large tomato sauce

1 can large tomato paste

1 can black olives (drained)

1 large onion chopped (if you so choose)

(I don’t measure the spices I use because I use what I need until the flavor is how I like it)

large palmful season salt, large palmful of oregano, large palmful of basil leaves, 4 cloves fresh garlic (minced), small palmful of garlic salt, small palmful of pepper.

Directions:

In a frying pan cook the ground turkey until cooked through.  I added some oregano to the meat when it was close to being cooked.

In a slow cooker I added the rest of the ingredients and cooked on low for at least 2 hours.  The longer it cooks the better the flavor.  After the sauce is put together, add the meat and mix well.

I haven’t found sauce this good in any jar!!  This is worth the while making this and having tons of left overs for during the week when you need something quick to put together.  Craig wants me to make stuffed shells.  I’ll stuff the shells with the meat sauce and top with cheese!!

Add whichever veggies you like to your sauce.  I’m not a huge tomato fan so I’ve always made this with the sauce instead of fresh tomatoes.  (I have made it at least once with fresh tomatoes grown from my garden).

So good.

Patricia – Two Girls Cooking  😉

Chicken Enchilada w/Santa Fe Philly Cooking Cream

Ever since I saw the commercial or online ad for Philly’s Cooking Cream, I’ve used it in quite a few meals.

One of the recipes on their site was for chicken enchiladas.

Here’s what I found:

1 small onion, chopped

2 tsp.oil

3 cups shredded cooked chicken breasts (ok so I didn’t want to cook and cut chicken,  so I used two cans of chicken – tasted awesome)

1 can(14.5 oz.) no-salt-added diced tomatoes,drained (I LEFT OUT TOMATOES – NOT A FAN -used tomato sauce instead)

1 tub(10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided

1/2 cupKRAFT Mexican Style Finely Shredded Four Cheese (I COULDN’T FIND THAT CHEESE SO I USED CHEDDAR CHEESE)

8 flour tortillas (6 inch)

Here’s what I did:

Heat oven to 350°F.

Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender.

Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.  Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.

Place in 13×9-inch baking dish sprayed with cooking spray; top with remaining cooking creme.

Cover. Bake 15 to 20 min. or until heated through.

Here’s the link to their site if you want to check it out:  http://www.kraftbrands.com/philly/Pages/default.aspx

I topped it with some more cheese and poured a bit of salsa over the top.  This was really good.

We will be having this again soon.

Have a good rest of the week.

Patricia – Two Girls Cooking

Spaghetti and Meatballs

I started out the day intending to open a jar of spaghetti sauce and make some meatballs to dress it up a bit. Patricia continues to push me to make more things from scratch, so when I told her my plan she of course was opposed. She told me I could make the sauce myself. She also happily provided me a few key ingredients I didn’t have on hand. 🙂

Once again she was right. Not only did it taste great, I also got to use some of the herbs I’ve been growing and a home grown tomato I’ve been waiting for an excuse to use. I’ll include my ingredients here but the measurements are not exact – I just added things until I liked the taste. I’m more the type of person to follow a recipe to a T, but I’m learning to cook more by taste and come up with my own variations.

This recipe made quite a bit! Since there are only two in my household, I froze the leftovers to eat again another time. 

– Jodi

1 lb ground beef
12 oz italian sausage
1 egg
1 tsp mustard
1/2 cup onion
1/4 grated parmesan cheese mix
1/2 cup bread crumbs (Patricia says used crushed Cheez-its)
fresh basil, chives, parsley (about 1 tbsp)

Mix throughly and form into 2 tbsp balls, about 34. Bake at 350 for 30-35 min until cooked through.

3 cans tomato sauce
1 medium tomato, cut up
3 cloves of garlic
3/4 cup onion
1 small can black olives
fresh basil, chives, parsley 
oregano
salt/pepper

Stir to combine ingredients. Simmer on stove or in crockpot with meatballs until heated through or until ready to serve.