Wednesday, April 29, 2015

Pasticho II (Quicker Version)

Pasticho II with Greek Salad
You will need:

1 900 gram package of Fusilli Pasta (approx. 2 lbs)

1/2 cup of Parmesan Cheese 
3 Eggs

4 cups of Meat Sauce (that you have made previously and frozen for later use)
Prepared Meat Sauce
Bechamel Sauce (this is enough for two foil pans or one large pan)
1/4 pound butter
3/4 cup flour
5 cups warm milk
4 slightly beaten eggs
1/2 tsp salt
Bechamel Sauce

Parmesan Cheese and Bread Crumbs to sprinkle over top the Bechamel Sauce

2 foil pans (I get mine from Costco. They are 12 3/4" x 10 3/8" x 2 1/2") bake one and freeze the other unbaked for later.**  


1 large deep baking dish (I use a 15 x 10 x 3 dish).


Fill a large stock pot with water.  Add salt.  Bring salted water to a rolling boil and slowly add the fusilli stirring constantly.  Do not overcook.  In another pot, heat up your meat sauce. When the pasta is done, drain, mix the grated cheese and unbeaten eggs into the pasta.  Then add in the meat sauce. Mix gently.  If using two pans, divide the mixture evenly and level it out.  (If using one large pan pour the whole mixture into the pan.)
Fusilli mixed with Parmesan Cheese, Eggs, and Meat Sauce
Prepare the bechamel sauce.   Melt the butter in a sauce pan, remove from heat and stir in the flour a 1/4 cup at a time, blending until smooth with a whisk. Slowly add the warm milk, stirring all the time. Add the slightly beaten eggs (I usually add the salt to the eggs). Cook over low heat stirring until thick. Ladle and spread the bechamel sauce evenly on the top of the pasta mixture. Sprinkle parmesan cheese and bread crumbs on top.
Bechamel sprinkled with Parmesan Cheese and Bread Crumbs
Bake uncovered at 375 degrees for about 30 to 40 minutes, until custard has set.  If the top is not browned enough, place under broiler for a few minutes watching carefully so as not to burn.
Baked Pasticho
I'm digging in!

**To cook the frozen one, bake in the oven at 425 degrees for about 20 minutes and then reduce the heat to 350 and bake until heated through (about an hour or so).

#Pasticho #GreekFood #Beef #Pasta #BechamelSauce

Tuesday, April 28, 2015

Cherry Tomato Sauce

I made an amazing pasta sauce; 'winging it' just like my mama! I had red onion, red pepper, half a chili pepper, zucchini, and tomatoes, (mostly cherry), from the garden and diced them all up. In a large pot I poured in some olive oil and put in everything but the tomatoes. I sautéed the vegetables for about 5 minutes, stirring constantly; then stirred in the tomatoes. To this I added salt, a couple of tbsp of sugar, pepper, oregano, basil, and steak spice. I let this simmer with the lid half off for about 30 minutes, stirring occasionally. While the sauce was simmering, I made the spaghetti. Once the sauce was ready I poured the strained spaghetti into the pot and stirred it into the sauce. The kids said it was the best sauce I had ever made! Half of us had mizithra (Greek cheese) and the others had parmesan cheese on top. It was really tasty! 


Cherry Tomato Sauce 

Tomatoes from last year's garden
#cherrytomatoes #tomato #sauce

Butternut Squash Pasta Sauce over Penne/Fusilli with Mizithra (Greek cheese)

Cut up some onion and butternut squash and saute them in olive oil. Add salt, pepper, steak spice and basil. Then add your favourite pasta sauce (I used Ragu) and simmer until the squash is done to your liking. Serve sauce over pasta.

Butternut Squash Pasta Sauce
#Pasta #ButternutSquash #Sauce

Monday, April 27, 2015

Cheesy Chicken Wraps

Cheesy Chicken Wraps
Lots of running around today so we needed something quick and easy for dinner tonight. In a frying pan we added some chopped red onion and red pepper and a little olive oil. Sprinkled some steak spice on top. Sauteed this for a few minutes and then added chopped cooked chicken (leftover from rotisserie chicken from Costco). Once the chicken was heated through we added cream cheese and cheddar cheese. Stirred until the cheese had melted/softened and then placed the mixture into wraps. Definitely making this again.

#Chicken #Wraps #Cheese #Costco #Leftovers #PhillyUp

Friday, April 24, 2015

Sausage and Pepper Pizza

Sausage and Pepper Pizza
Pizza dough (I made mine in the breadmaker which makes two 14 inch pizzas)

Primo Romano Cheese and Basil Sauce
1 500g bar Black Diamond Mozzarella Cheese, grated (~1 lb)

450g of Johnsonville Fresh Italian Mild Ground Sausage (~1 lb)
1 red pepper, sliced
1/2 medium sized onion, sliced

Let's start with the dough. I have a Zojirushi Bread Maker which I love, love, love. Forty five minutes later, dough is ready! I cut the dough into two and start rolling it out on a floured surface. I will lightly grease the pans with olive oil and then place the rolled out dough on them. Now the fun part, toppings! My boys love Italian sausage. On the package it states you can put the sausage on the pizza raw, in dime sized pieces, but I decided to fry up the sausage a little before putting it on the pizza. This way you can also get rid of some of the extra oils that come off of the sausage before it goes on the pizza. Not a fan of greasy pizza! So, first spread the romano cheese and basil sauce onto the dough, the amount, to your liking of course.
I divide the fried sausage bits into four parts and sprinkle one of the quarters onto the pizza sauce. Then I grate half of the bar of mozzarella cheese on top of the sausage. Next, more sausage! Sprinkle another 1/4 of the sausage onto the cheese. Place red pepper and onion slices on top. Repeat with the second pizza or, if you'd like, save the rest of the sausage, pepper and onion for some yummy omelettes the next morning and make your second pizza with different toppings. I made two sausage and pepper pizzas because my oldest can polish off one all on his own.
In a preheated oven at 400 degrees place your pizzas on the top two racks. After 15 minutes switch the pizzas and cook for about 12 minutes more. I will check the bottom of the pizza at this time to see if the dough needs more time to bake. Also keep an eye on the cheese and toppings so they don't burn. What I find for me is that one of the pizzas will be ready to come out and the other just needs 2 more minutes but the time will vary depending on your oven and the types of pizza pans that you use.

These are mine.  :D
#Pizza #Sausage #Pepper #Johnsonville #Zojirushi #BlackDiamond #Primo 

Wednesday, April 22, 2015

Boiled Fried Potatoes

A little variation to my home fry recipe. I boiled large red potatoes in their skin. Once they were done, I peeled them (careful they are really really hot), roughly chopped them up, and put them in a frying pan. I drizzled them with olive oil and added in some butter. I then added salt, and Montreal Chicken Spice. Mixed it all together and 'fried' for about 15 minutes on low heat while stirring. Not letting the potato cool down before you put them in the frying pan gives them a different texture. It's like a combination of a mashed potato and a roasted potato. So good.

Boiled Fried Potatoes
#Potatoes #Sidedish #MontrealChickenSpice

Home Fries

This is how I like my home fries. I boil potatoes, with skin on, ahead of time and store in the fridge. For the home fries, I peel the potatoes, cut them up, and put them in a pan with melted butter, salt, pepper, Mrs. Dash hot and spicy seasoning and cook until heated through.
Home Fries with potatoes from our garden
Home Fries with Blue Potatoes from our garden


Leftover fried potatoes from dinner last night?  No problem!  Put them in a pan with melted butter, polish sausage, a little salt, Mrs. Dash hot and spicy seasoning and cook until heated through.  We like them served with sunny side up eggs.  :D  (This works best with a thicker cut of potato and the skin left on.)  Oooh, you can also saute some onion and peppers first and then add the rest. As always, have fun and make it your own.
Leftover Fried Potatoes with Polish Sausage
#Potatoes #Homefries #MrsDash

Wednesday, April 8, 2015

Vegetable Soup

Vegetable Soup
1 medium onion, diced
2 tbsp olive oil

4 vegetable cubes (dissolved into 6 cups of boiled water)

1 680g (24 oz) bottle of strained tomatoes with basil

1 small red pepper, diced
3 to 4 carrots, diced
4 ribs of celery, diced
5 medium potatoes, diced

1 540ml (~19 oz) can red kidney beans, drained and rinsed

Salt, pepper, parsley, and Italian seasoning to taste

In a large pot, saute the onions in the olive oil until soft.  Add the vegetable broth and strained tomatoes. Stir. Add salt, pepper, parsley, and Italian seasoning.  Bring to boil and then add in the diced vegetables and the kidney beans (if you don't want the beans too soft, add them in a bit later). Once the soup comes to a boil, reduce the heat to low and gently simmer, partially covered, for about 50 minutes until the potatoes and carrots can be easily pierced with a fork.  Taste test and add more seasoning if needed.

As always, have fun and make it your own.  ♥

#Soup #Vegetable #KidneyBeans

Thursday, April 2, 2015

Mini Salmon Patties

Salmon Patties
Sorry there are no exact measurements for this recipe.  I usually make 10 cans (approx. 40 patties), so that I can have leftovers for the yummy burger (shown below) or just to eat as is. These are great hot or cold.  

Canned Salmon (I take out the bigger bones and skin)
Bread Crumbs*
Italian Seasoning
Eggs (one egg for every 2 cans)
Olive Oil (a little drizzled in the mixture)

A mixture of Olive Oil and Vegetable Oil for frying the burgers

Combine the ingredients and make into mini patties.  Fry until nicely browned on bottom and then turn the patty over and fry the other side.

*If you use Italian Bread Crumbs omit the Italian Seasoning

Salmon Patties with Greek Salad
Salmon Patties with Lentil Soup

Salmon Burger with Lettuce,  Mayo, Ketchup, and Cheese

Salmon Patty Omelette

#Salmon #Burgers #CannedSalmon #Patties