Tomato-Cream Sauce for Pasta (All Recipes)

• 2 tablespoons olive oil
• 1 onion, diced
• 1 clove garlic, minced
• 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
• 1 tablespoon dried basil leaves
• 3/4 teaspoon white sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup heavy cream
• 1 tablespoon butter

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DIRECTIONS

1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Tip: This dish probably would taste really good with some meatballs, italian sausage or even proscuitto for those of you who are meat lovers!

Meatloaf Options

Since all my spices are in storage I've had to be selective and a bit creative about what I cook. I refuse to go out and buy more spices I know I already have.

This week I made meatloaf and the recipe I had called for breadcrumbs. I know I have some breadcrumbs in our shipment and the price for breadcrumbs at Wal-mart was too high for me to justify. So I used Shake N' Bake and it turned out great!

Pork Chops N' Stuffing

4 pork chops
1 package or box stuffing mix any flavor
1 can condensed cream of mushroom soup
1/3 cup water

In frying pan sprayed with Pam, brown chops on both sides over medium high heat. Place in shallow casserole. Prepare stuffing according to package directions. Place a mound of stuffing on top of each chop. Blend soup and water, pour over chops and stuffing. Bake uncovered at 350 degrees for 1 hour until chops are tender. Do not over bake and let the chops dry out. Makes 4 servings.

*I used boneless chops. I also skipped the step about preparing the stuffing and just mounded it on the chops. It made a super simple and yummy dinner.

Foil Packets by Chez Dishman

3-4 chicken breasts or chicken thighs (boneless, skinless)
1 jar of sundried tomato pesto (you won't use even half of it, but it keeps for a long time in the fridge, so you can make this dish again before it has gone bad!)
4 oz. of shredded mozzarella cheese
salt and pepper to taste
2 garlic cloves, minced
fresh green vegetables of your choice (I usually prefer squash and zucchini, but asparagus, broccoli and leeks are also great to use; I use 1 squash and 1 zucchini)
olive oil
aluminum foil

Tear off of piece of aluminum foil that is roughly 20 by 20 inches wide. Place one chicken breast or thigh in the center of it, drizzle a little bit of olive oil on top, salt and pepper to taste, and rub some of the fresh minced garlic on it. Then place the sliced or cut vegetables of your choice next to it and salt and pepper it as well. Put 2 tablespoons of the sundried tomato pesto on top of the chicken and then add mozzarella cheese on top (however much you like:)) and wrap it up. Make sure no wholes are present....that way the chicken and veggies will cook in more moisture and be tastier. Repeat this with every individual chicken breast or thigh you want to make. Preheat the oven to 350 degrees and bake the foil packet for about 25 minutes or until done.

This dish goes well with some long grain rice, a salad and some bread.

Tip: You can use any meat you want and substitute it with a marinade instead of using sundried tomato pesto and then add the veggies as well with garlic, salt and pepper.

Spinach Artichoke Dip

1 box frozen chopped spinach, thawed
1 cup sour cream
1/2 cup grated Parmesan Cheese
1 cup shredded mozzarella cheese
8 oz cream cheese, softened
2 cloves garlic, crushed
1/2 tsp freshly ground black pepper, plus more as needed
1 tsp hot pepper sauce, plus more as needed
1 (14 oz) can artichoke hearts, drained and chopped
pita bread, broiled till lightly browned, baked tortilla strips, carrots
and celery sticks, for serving

Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, mix with sour cream, Parmesan,
1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot
sauce. Mix until just blended. Add artichokes and mix again. Place in a
1-quart baking dish. Top with remaining mozzarella. Bake until bubbly,
about 30 minutes. Serve with carrot and celery sticks or baked tortilla
strips or pita bread chips.

Ratatouille

Rachael Ray made this on her show today.  It is supposedly just like the one on the movie Ratatouille.

• 2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional for drizzling
• 1 medium onion, chopped
• 3 to 4 cloves garlic, finely chopped or grated
• 2 jarred whole roasted red peppers, chopped
• 1 small (8-ounce) can tomato sauce
• Salt and ground black pepper
• 2 small yellow squash, thinly sliced
• 2 small green squash, thinly sliced
• 2 small eggplant, thinly sliced
• 2 to 3 small Yukon Gold potatoes or a handful of baby Yukon gold potatoes, thinly sliced
• 3 to 4 sprigs thyme, leaves removed

Preheat oven to 425ºF.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion, garlic and roasted peppers to the pan and cook until the onions begin to get tender, 4-5 minutes.

Set up a food processor or blender and add the contents of the pan to the machine. Add in the tomato sauce and puree everything up (it should be about the consistency of thin tomato sauce). Season with salt and pepper and pour it out into the bottom of a casserole dish or sauté pan.

Swirl your dish around so that the bottom is evenly coated with sauce then arrange your veggies on top in a spiral pattern, alternating each veggie type, until you've filled the pan (like he did in the movie!).

Sprinkle the thyme leaves over the top along with some salt, pepper, and a drizzle of EVOO. Cut a piece of parchment paper into a round the size of the pan (if you're not feeling artsy-craftsy, you can also use a square sheet of paper: Cut four slits in from the corners towards the center of the sheet – this will lay over the top of the dish just fine too). Lay it over the top and place the whole pan into the oven. Bake the ratatouille until the veggies are tender, about 45 minutes.

Serve the ratatouille with some crusty bread alongside.

knife will work just fine.

Broiled Crisp Veggies

1 lb. of your choice of either frozen or fresh vegetables ( I love using broccoli, asparagus and zucchini)
2 tblsp. olive oil
2-3 tsp. pepper
2-3 tsp. garlic salt

Mix all ingredients together in a bowl or ziploc bag and then spread evenly on a cookie sheet that has a rim. Preheat oven on broil to 375 degrees. Veggies are done when they are a bit crisp on top and maybe even a bit blackened.