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I am a Stampin Up Independent Demonstrator
If you like to stamp and scrapbook, please visit my
Stamping Website
Summer Recipes from Razzle Dazzle Recipes
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Baked Rigatoni with Italian
Sausage
1/2 lb. dry Rigatoni pasta
2 T. extra virgin olive oil
1/2 large onion, finely chopped
1 small red bell pepper, finely diced
4 cloves fresh garlic, minced
3/4 lb. Italian Hot Sausage
Pinch of salt and fresh ground pepper
3 C. fresh baby spinach leaves, coarsely chopped
2 14 oz. cans diced fire roasted tomatoes with garlic
1 8 oz. can tomato sauce
8 fresh basil leaves, stacked, rolled and thinly sliced (chiffonade)
Pinch of salt and fresh ground pepper
1/4 C. fresh grated Romano Cheese
2 C. shredded mozzarella Cheese
Preheat oven to 350 degrees F. Cook pasta according to package
directions, drain and set aside. Heat oil into a large dutch oven or
other large pot. Saute onion and red bell pepper for 5 minutes or until
softened, stirring frequently. Stir in garlic, sausage, salt and pepper.
Cook and stir until sausage is cooked through.
Add spinach leaves and cook until wilted down. Stir in tomatoes, tomato
sauce, basil leaves, salt and pepper. Reduce heat to low and simmer for
15 minutes. Add cooked pasta, stir to combine, then transfer to a
9x13inch baking dish. Sprinkle top with Romano Cheese and mozzarella
Cheese. Bake for 15-20 minutes or until cheese is melted and bubbly.
Makes 6 servings |
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Grilled Summer Corn with
Basil Butter
6 freshly picked ears of sweet corn
¼ C. basil butter, room temperature (see recipe)
Kosher salt and freshly ground black pepper to taste
Preheat charcoal grill to low.
Peel husks of corn back, without removing them, and carefully remove
corn silk. Butter ears liberally with basil butter. Season with salt and
pepper. Fold the more tender leaves back over the corn and cover and
protect it; remove the outer leaves. Tie tips of each ear together with
a strip of one of the outer leaves that has been removed, or a piece of
string.
Grill corn over low fire 4 to 6 minutes, turning ears often and being
careful not to burn husks. Peel back husks and enjoy.
Basil Butter:
½ cup unsalted butter, softened
1 T. minced shallots
1 T. minced fresh chives
2 t. minced garlic
1 t. minced lemon zest
10 large basil leaves
Kosher salt and freshly ground black pepper to taste
Puree all ingredients in food processor until smooth.
Note: This is great both for hot corn-on-the-cob and for dropping onto a
steaming mound of mashed potatoes. Because butter freezes well, you can
roll the finished mixture into a log, wrap it in wax paper and put in
the freezer, where it will keep for several months.
Makes 6 servings |
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Recipes Inspired in
Grandma's Kitchen
Everyone has something they do well and
for me, it's cooking and baking. I can remember when I was
about 4 years old sitting on a red stool in my Grandmother's
kitchen watching her make Strawberry Jam. I can still see
her in my mind as she showed me (as if every 4 year old
should know how to make jam) how to tell when the jam was
done by the way it dripped off the spoon.
Extra good cooking (and baking) was an everyday occurrence
as I was growing up. But without a doubt my sister and 5
brothers were accustomed to good cooking and baking. We all
agree the best of the best were the Cinnamon Rolls our
Grandmother made, no matter what,
every Saturday morning of her life. It was one of those old
family recipes that was made with a little bit of this and a
little bit of that and flour till it felt right. Some family
favorite recipes come from my Great Grandmother, especially
the
Chili Sauce and
Molasses Cookies recipes. Mom was my teacher, giving me many of the basics
I use today and so much more. In my family, I guess it just
comes naturally. And so it is, I invite you to:
Stroll
down Main Street and browse through the restaurants and
shops. Cooking has been a passion for me for many years now
and I would like to share my adventure of cooking with you.
My hope is that you will find recipes that will be
to your liking, recipes that could be served at a family
outing, when friends come to visit, holiday time or any time of day.
Mary Ellen
Search That's My Home for Recipes
You may search by Recipe or Ingredient
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Mexi-Beef Rigatoni
1 lb dry Rigatoni pasta or any other pasta of choice
2 Tablespoons Extra Virgin Olive oil
1 large onion, finely chopped
2 Anaheim green chili’s finely chopped
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt
1 can cheddar cheese soup
½ Cup milk or half and half
1 Cup sour cream
2 15 oz cans fire roasted tomatoes
Heaping ½ Cup fresh chopped cilantro leaves (add more if you love
cilantro)
2 Cups Mexican blend shredded cheese
Preheat oven to 350 degrees F. Cook pasta according to package
directions, making sure it’s not overcooked. Drain and set aside.
Place olive oil into a large skillet or pan over medium heat. Saute
onions and chilies until softened, about 5 minutes. Stir in beef, salt,
pepper and garlic salt; cook and crumble until browned. Stir in soup,
milk, sour cream and tomatoes. Stir until well combined. Reduce heat to
low. Stir in cilantro and cooked pasta.
Pour mixture into a large 9 x 13 inch baking dish or individual size
baking dishes of choice, see my link above. Sprinkle with shredded
cheese and bake until cheese is melted and bubbly, about 20-25 minutes.
Tomato Crumble
Olive oil
2½ to 3 pounds summer tomatoes (see note)
3 tablespoons chopped fresh basil, plus sprigs for garnish
1 tablespoon chopped fresh rosemary, plus sprigs for garnish
1 teaspoon salt
Freshly ground black pepper
3/4 cup fresh bread crumbs, made from day-old peasant white bread,
including the crust
3/4 cup grated Parmesan cheese, preferably Parmigiano- Reggiano
½ cup pine nuts
6 tablespoons unsalted butter, cut into small dice
Arrange a rack at center position and preheat oven to 375 degrees. Oil a
shallow 2-quart baking dish and set aside.
Stem tomatoes, then halve horizontally. Squeeze halves lightly to
extract juice, then scoop out seeds. Cut into 1-inch chunks and drain
chunks in a colander for 20 minutes. (The amount of liquid that drains
from the tomatoes will vary depending on the variety of tomato you use.)
Spread the tomato chunks in the baking dish. Add the basil, rosemary,
salt and several grinds of black pepper, and toss.
Mix together the bread crumbs, Parmesan cheese and pine nuts in a large
bowl. Add the butter and mix well with your hands until mixture is
crumbly. Spread the mixture on top of the tomatoes.
Bake the tomato crumble until the topping is crisp and slightly browned
and juices are bubbling, 30 to 35 minutes. Remove from the oven. Do not
worry if there is liquid in the pan; you can spoon it out or leave as
is. (The crumble can be prepared 3 hours ahead.
Cool and leave at room temperature. Reheat in a preheated 350 degree
oven until warm, about 15 minutes or longer.)
Garnish the center of the crumble with fresh basil and rosemary sprigs.
Serves 4 - 6
Betty Rosbottom's That's Entertaining |
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I now have a food blog called
Recipes,
Food and Cooking
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Chicken Parmesan
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
4 boneless, skinless chicken breasts
1/2 cup seasoned bread crumbs
Preheat oven to 425 degrees.
In a bowl, combine mayonnaise, cheese and garlic powder. Spread over
chicken, then coat with bread crumbs. Arrange on a baking sheet and bake
for 15 to 20 minutes, or until lightly browned and tender.
Makes 4 servings |
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Side Dish
Recipes
