Greek Couscous Salad

Donald and I spent last summer cruising the Mediterranean, yeah we are so FANCY.  One of our favorite places was GREECE.  The food, the water, the laid back attitude, we LOVED it. This is a recipe to remind us of some the excellent food we had while we were there.  We like it and hope you do, too!

Ingredients:

• 1 (10 oz.) box plain quick-cooking couscous
• 2 C. water
• 1 T. olive oil
• ½ C. Kalamata olives, pitted, cut in half
• 2 Roma tomatoes, chopped
• 1 medium zucchini or cucumber cut into ¼’s and thinly sliced
• ½ C. feta cheese, crumbled
• 6 green onions, thinly sliced or ½ of a small red onion, chopped
• ¼ C. extra virgin olive oil
• ¼ C. lemon juice, freshly squeezed
• 2 garlic cloves, minced
• 1 t. Cavender’s Greek seasoning
• 1 t. garlic salt
• ½ t. black pepper

Directions:

1. In a medium sauce pan, combine water and 1 T olive oil over high heat until boiling.
2. Add couscous and stir until water begins to boil again, cut the heat and cover.  Allow to sit for 5 minutes.
3. Combine the last six ingredients in a small bowl to make the dressing.
4. Fluff the couscous in a large bowl with a cover.
5. Add the olives, tomatoes, zucchini or cucumbers, cheese, and onions, toss with couscous.
6. Pour the dressing over the salad and toss.
7. Refrigerate for at least 4 hours or overnight and serve.

Tips and Tricks:

• When cutting the Roma tomatoes, cut the tomato into ¼’s and slightly squeeze until the seeds are removed. (you may need to run your finger underneath the center vein to release the seeds)

 

 

 

Chicken Spaghetti

Get the troops together when you make this recipe.  It serves at least 12!  The other nice thing about it, it freezes great.  My sister-in-law's Mom, AnnaMae, introduced my family to this recipe MANY years ago.  It's a favorite!

This is just one of the MANY casserole dishes I filled with this recipe.

Ingredients:
Boiled Chicken:

• 2 chicken fryers, cut into pieces
• 2 onions, cut in half
• 2 celery stalks, cut into fourths
• ½ T. kosher salt
• ½ T. Tony Chachere’s Creole seasoning

Chicken Spaghetti:

• ½ C. (1 stick) butter
• 1 lb. thin spaghetti
• 2 C. onions, chopped
• 1 C. bell pepper, chopped
• 1 C. celery, chopped
• 6 garlic cloves, minced
• ½ T. kosher salt
• ½ T. Tony Chachere’s Creole seasoning
• 1 ½ lbs. Velveeta, cut into small cubes
• 2 cans Rotel tomatoes with green chilis
• 1 can petit pois peas

Directions:

1. Fill a gumbo pot half way with water and set to boil over high heat.  Add the chicken, onions, celery, salt and Creole seasoning and allow to boil for 45 minutes.
2. Using a strainer spoon, remove the chicken pieces from the pot and set aside to cool.
3. Add the spaghetti to the chicken stock and cook until tender, about 10 minutes. Drain the pasta, but save the stock. (You can freeze the stock and use it for other recipes.)
4. In a Dutch oven, melt the stick of butter and sauté the onions, bell pepper, and celery, on low for about 20 minutes.
5. If you are making this to eat now, preheat the oven to 350 degrees.
6. While the trinity is wilting, remove the skin and bones from the chicken and cut the chicken into small bite size pieces. Reserve.
7. Add the garlic and cook for one minute and then add the cubed Velveeta.
8. Stir frequently, when most of the cheese is melted, add the Rotel tomatoes.
9. When all of the cheese is melted, add the chicken, then the spaghetti and finally the peas.
10. Stir well to incorporate the mixture with the pasta.
11. Spray 2 baking pans or CorningWare 13”x 9”x 2” with cooking spray and transfer the Chicken Spaghetti into the baking dishes. 
12. Bake for 1 hour or until bubbly and golden brown.
13. Allow the dish to set for 5 minutes and then serve.

Tips and Tricks:

• These 2 pans will serve at least 12 people. 
• I usually make this the day before I want to serve it.  It freezes well, but don’t bake it until you are ready to serve it.
• I use Dubon or LeSueur petit pois peas.
• This recipe is LABOR INTESIVE, but it is worth it.

Baked Ziti with Italian Sausage

This is a one skillet meal, if you do it right. (I didn't, see my tips and tricks)  It cooks quick and it really packs some great flavor.  This is a meal you can make in 40 minutes.  I got it from Tracy's Culinary Adventures.

Ingredients:

• 1 (28 oz.) can crushed tomatoes
• 1 lb. sweet or hot Italian sausage, casings removed
• 6 garlic cloves, minced
• 1 t. kosher salt
• ¼ t. red pepper flakes
• 3 C. water
• 1 (12 oz.) bag of ziti
• ½ C. heavy cream
• 2 C. mozzarella, shredded
• ½ C. Parmesan cheese, grated

Directions:

1. Preheat oven to 475 degrees.
2. You need a large 12 in. skillet with a cover, which is oven proof, to make this a one pan meal.
3. Set the skillet over medium heat and add the sausage that has been broken into small pieces, about ½ inch thick.
4. Add the salt and red pepper flakes and cook until sausage is brown, about 5 minutes. 
5. Use a wooden spoon to break the sausage up and stir occasionally.
6. Add the garlic and cook for 1 minute.
7. Add the tomatoes and reduce to medium-low heat, cook for 10 minutes.
8. Add the water and pasta then cover the pan and turn up the heat to medium-high.  (adjust the heat as necessary to maintain a vigorous simmer)
9. Cook, stirring frequently to prevent the pasta from sticking to the bottom of the pan, for 15 minutes or until the pasta is tender.
10. Add the heavy cream, Parmesan cheese, and 1 C. of the mozzarella.
11. Stir to incorporate, and then top with the remaining 1 C. mozzarella.
12. Transfer the skillet to the oven and bake for 15 minutes, or until bubbly and golden brown.
13. Allow the dish to set for 5 minutes, and then serve.

Tips and Tricks:

• I started this recipe in a skillet that I thought was big enough for this recipe, but when I added the water, I realized there was NO room for the ziti.  I had to transfer to a pot (not a skillet) then I realized the pot wasn't oven proof, so I had to transfer to a Corning ware.  Save yourself the time and cleanup and make sure you start with something large enough to hold about 8 cups AND something that can be put in the oven.

Macaroni Salad

Macaroni salad is SUMMERTIME!  This makes a huge bowl full.  It is the combination of a few different recipes.  One is from Aaron McCargo, Jr (Big Daddy) and the other is from Ree Drummond (The Pioneer Woman) and one is from my friend Melissa.  I mixed them all together to make my own!

Ingredients:

• 1 lb. elbow macaroni
• 1 t. salt
• 6 boiled eggs, chopped
• 4 green onions, finely chopped
• 1 small Vidalia onion, finely chopped
• 2 cucumbers, diced
• ¼ C. sweet relish
• ½ lb. of ham, cut into cubes
• ½ lb. of Colby jack cheese, cut into cubes
• 1 C. mayonnaise
• ¼ C. sugar
• ¼ C. apple cider vinegar
• 1 T. Tony Chachere’s Creole Seasoning
• ½ T. kosher salt
• 1 T. Crystal hot sauce
• 1 T. Worcestershire sauce 

Directions:

1. Bring a large pot of water to a boil with the salt and add the pasta and as soon as it returns to boil, remove from the heat and allow the pasta to soak for 20 minutes (DO NOT open the cover to stir)
2. Drain the pasta
3. In a large bowl, add the pasta, eggs, green onions, Vidalia onion, and cucumbers
4. Combine the last 7 ingredients in a bowl and whisk
5. Pour the dressing over the other ingredients and refrigerate overnight
6. Serve the next day

Tips and Tricks:

• Many types of pasta can be used for this “pasta salad”.  I used the small sea shells, but rotini or bow ties will work as well.
• Follow my link to find out how I boil eggs.  Yes, there is a trick to it.

Shrimp Scampi Pasta with Capers

This is quick and easy dinner.  Fresh gulf shrimp are the star of the show.  The lemon juice gives this a bright fresh flavor.  It's perfect with a glass of Sauvignon Blanc.

Ingredients:

• ½ lb. of angel hair pasta
• 2 lbs. of medium to large shrimp, peeled and deveined
• 1/4 C. (1/2 stick) butter
• 2 T. capers
• 2 T. olive oil 
• 3 garlic cloves, minced
• ¼ C. freshly squeezed lemon juice (2 lemons)
• 1 t. lemon zest
• ¼ t. red pepper flakes
• 1 t. kosher salt
• 1 t. Tony Chachere’s Creole Seasoning
• ½ C. grated Parmesan cheese

Directions:

1. Boil pasta as directed on package and strain
2. In a heavy bottomed skillet, heat a ½ T. of butter over medium heat, allow to cook until the foam is gone
3. Add the capers and crush ½ of them with a spoon, cook for 2 minutes or until they start to burst and smell nutty
4. Add the olive oil and allow to heat, and then add the garlic and cook for one minute
5. Add the lemon juice and cook until it reduces a bit 1 – 2 minutes
6. Add the shrimp with the salt, red pepper flakes, and Creole seasoning
7. Cook for 3 minutes
8. Remove from the heat, then add the remaining butter and stir, until all the butter is melted
9. Add the pasta and toss
10. Sprinkle with Parmesan cheese then serve

Tips and Tricks:

• Adding the butter to the lemon juice without the heat helps the butter to emulsify.
• This recipe makes 4 servings.  It is really easy to double.

Muffaletta Pasta

This is a quick fix meal and it makes about 8 large servings.  The key is a good olive salad.  I got this recipe from my friend, Nina.

Ingredients:

• 1 lb. bag of penne pasta
• ¼ lb.  Genoa salami, sliced thick and cut into strips
• ¼ lb. mortadella, sliced thick and cut into strips
• 2 C. of olive salad mix
• 1 can of black olives, sliced
• 1 C. shredded mozzarella cheese
• ½ C. grated Parmesan cheese
• ½ C. grated Romano cheese
• ¼ lb. sliced provolone cheese

 Directions:

1. Preheat oven to 350 degrees
2. Boil the pasta in salted water for 12 – 15 minutes
3. Strain the pasta and rinse with cold water
4. In a large bowl, combine the pasta and all the other ingredients, except the sliced provolone cheese
5. Pour into baking dish and place the sliced provolone on top
6. Bake for 30 minutes

 Tips and Tricks:

• Ask the person at the deli counter to slice the salami and the mortadella on #2.
• I use the Rouses brand olive salad mix.  Boscoli is also a good brand to use.

Italian Wedding Soup

My Mom and I used to love the Italian Wedding Soup at Bravo.  I found a Barefoot Contessa recipe and I made it myself.  It is good, perfect for a chilly night.

Ingredients:

Meatballs:

• 1 lb. ground pork
• ½ lb. pork sausage, casing removed
• 2/3 C. Italian bread crumbs
• 2 cloves of garlic, minced
• ¼ C. Pecorino Romano cheese, grated
• ¼ C. Parmesan cheese, grated
• ¼ C.milk
• 1 large egg
• 1 t. kosher salt
• ½ t. black pepper

Soup:

• ¼ C. olive oil
• 1 C. onions, finely chopped
• 1 C. carrots, chopped
• 1 C. celery, chopped
• 3 garlic cloves, minced
• 1 t. kosher salt
• ½ t. cayenne pepper
• 12 C. chicken stock
• ½ C. dry white wine
• 1 C. small pasta like tubetini or Acini di pepe
• ¼ C. chopped dill
• 1 (6 oz.) bag of baby spinach, stems trimmed off, and cut into ¼
• Grated Romano cheese

Directions:

1. Preheat oven to 350 degrees
2. Combine all the ingredients for the meatballs in a large bowl (don’t over work the meat, just until everything is combined)
3. Using a 1 inch scoop leveled, form a ball (don’t pat the meatball, allow them to be loose formed)
4. Place the meatballs on a sheet pan and bake for 30 minutes
5. Heat olive oil over medium heat in a large pot and add chopped onions, celery, and carrots cooking until veggies are soft, about 10 minutes
6. Add garlic for last minute
7. Deglaze the pot with the white wine (this step is NOT in the cookbook)
8. Add salt and cayenne pepper
9. Add chicken stock and bring to a boil
10. Add the pasta and cook simmering for 8 minutes
11. Add the dill and the meatballs and cook for 2 minutes
12. Add the spinach and cook for 1 minute
13. Cut the heat
14. Ladle soup into bowls and sprinkle with grated Romano cheese

Tips and Tricks:

• Making your own chicken stock for this recipe is cheaper and tastes better.  Follow my link to find out how I make mine.
• This recipe called for ground chicken and chicken sausage.  I couldn’t find ground chicken, so I used ground pork and green onion pork sausage.  I liked it, so I changed the recipe.
• This soup freezes great!

Mac and Cheese

Comfort food at its best.  Creamy and cheesy, Yum!  This is a combination of my Mom's recipe and a Paula Deen recipe.

Ingredients:

• 4 C. elbow macaroni, cooked
• ½ lb. Velveeta cheese, cut into squares
• 2 eggs, scrambled
• ½ C. sour cream
• 4 T. butter, cut into small squares
• 1 C. evaporated milk
• ½ T. Tony Chachere’s Creole Seasoning
• 1 C. finely grated Cheddar cheese

Directions:

1. Preheat oven to 350 degrees
2. Cook the macaroni as directed on the package and drain
3. In a large bowl, combine all of the following ingredients, except the Cheddar cheese
4. Add the macaroni and mix well
5. Transfer the mixture into a baking dish
6. Bake for 30 minutes
7. Remove the casserole from the oven and sprinkle with the Cheddar cheese
8. Return to the oven for 5 minutes to melt the cheese
9. Let the casserole cool for 10 minutes before serving

Tips and Tricks:

• Don’t be tempted to cook the macaroni, al dente.  The macaroni should be fully cooked before mixing in the other ingredients.
• 2 C. of uncooked macaroni will yield 4 C. of cooked macaroni. 
• If you are making this for a special occasion, you can prepare this ahead of time, but wait to bake it the day it is to be served.

Meatballs and Scaccia Family Red Sauce

This is a combo recipe.  I've combined the recipe I use for meatballs which I've tweaked over the years and a recipe for Red Sauce from my friend, Sal's mother.  Sal's parents are from Sicily. His mom makes a delicious Red Sauce, and now you can too.

Ingredients:

Meat mixture:

• 1 lb. of ground chuck
• 1 lb. of ground pork
• 1 medium onion, chopped fine
• 4 cloves of garlic, minced
• 1 egg
• 1 T. kosher salt
• ½ T. black pepper
• 2 T. Worcestershire sauce
• 1 C. bread crumbs
• ½ C. Romano cheese

Sauce:

• 2 T. vegetable oil
• 1 C. finely chopped onions
• 6 cloves of minced garlic
• 8 (6oz.) cans of tomato paste
• 4 (8oz.) cans of tomato sauce
• 10 C. water
• 2 T. kosher salt
• 1 t. black pepper
• ¾ C. sugar

Directions:

1. Preheat oven to 350 degrees
2. In a large pot, sauté the veggies minus the garlic on medium heat until limp
3. Add garlic and cook 1 minute
4. Add paste and cook for several minutes, then add sauce
5. Add water, stir well
6. Add salt, pepper and sugar and heat until bubbly
7. Lower the fire and cook for 1 hour (stirring frequently)
8. Mix all ingredients for the meat mixture in a large bowl
9. Make meatballs and place on a baking sheet
10. Bake meatballs for about 20 minutes or until brown
11. Add the meatballs to the sauce and cook for an additional hour
12. Serve over spaghetti or angel hair pasta

 Tips and Tricks:

• Meatloaf mix is ground beef, pork, and veal.  It is more expensive then buying the ground chuck and pork, but it makes great meatballs.  It’s your choice.
• I make meatballs with an ice cream scoop.  It makes about a 1 ½ oz. meatball.  This recipe will make about 28 meatballs.
• This freezes well. 

Shrimp Scampi with Linguine

Shrimp with garlic and lemon, Yum!  This is another Barefoot Contessa recipe that I have slightly tweaked.  It is so flavorful and makes a nice presentation.

Ingredients:

• 1 lb. of linguine
• 3 lbs. of medium to large shrimp, peeled and deveined
• 4 T. butter
• 3 T. olive oil
• 6 cloves of garlic, minced
• ½ C. freshly squeezed lemon juice (3 – 4 lemons)
• 1 t. grated lemon zest
• ¼ t. red pepper flakes
• 2 t. kosher salt
• 1 t. black pepper
• 1 t. Tony Chachere’s Creole Seasoning
• ½ C. grated Parmesan cheese

Directions:

1. Boil pasta as directed on package and strain
2. In a heavy bottomed skillet, heat the butter and olive oil over medium-low heat
3. Add garlic and sauté for 1 minute
4. Add the shrimp with the salt, pepper, red pepper flakes, and Tony’s
5. Cook for 5 minutes
6. Remove from heat, then add the lemon juice and lemon zest to the pan
7. Add the pasta and toss
8. Sprinkle with Parmesan cheese then serve

Tips and Tricks:

• I use Angel Hair pasta for this as well.
• I sprinkle some fresh chives over the top when I serve this dish.  It is not necessary.

Beef Stroganoff

This is another family favorite from "Talk about Good" cookbook.  You know the drill, I've tweaked it and made it my own.

Ingredients:

• ½ stick of butter
• 1 small chopped onion
• 3 cloves of garlic, minced
• 1 lb. of ground chuck
• ¼ C. lemon juice
• ¼ C. red wine
• 1 can of consommé
• 1 can of water
• 1 T. Tony Chachere’s Creole Seasoning
• 1 C. sour cream
• 1 (12 oz.) bag of extra broad egg noodles minus 1 C.
• Chives

 Directions:

1. Sauté the onions in the butter over medium heat until soft
2. Add the garlic and cook for 1 minute
3. Add the ground chuck and cook until brown
4. Add the lemon juice, wine, consommé, water, and Creole Seasoning
5. Cook for 15 minutes
6. Stir in the uncooked noodles and cover
7. Cook for about 10 minutes or until the noodles are tender and most of the liquid is incorporated
8. Stir in the sour cream and heat through, but DO NOT BOIL
9. Serve with sprinkled chives

 Tips and Tricks:

• I use light sour cream.
• Use a red wine that you like to drink for this recipe.  You only use a little bit in the recipe, but you can drink the rest with the meal.
• This recipe is rich, so a steamed veggie is a great side dish.