Cincinnati Chil

 This is a recipe from my son, Scott Irvine, that he created from 3 difference recipes. We love it! 

Picture from carlsbadcravings.com

Cincinnati Chili

I'm getting hungry just typing out the recipe!

2 large onions

3 Tablespoons oil

4 cloves garlic, minced

3 lbs hamburger

4 Tablespoons chili powder

2 teaspoons cumin

2 teaspoons paprika

3/4 teaspoon cayenne pepper

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

1/4 teaspoon tumeric

1/4 teaspoon coriander

1/4 teaspoon cardamom

2 Tablespoons unsweetened cocoa powder

2- 8oz cans tomato sauce

1 Tablespoon molasses

3 cups beef stock

2 Tablespoons vinegar

3 Cups water

Salt and Pepper

Cook onions in oil over medium heat. Add garlic. Add hamburger. Cook until brown. Add spices and stir. Add tomato sauce, cocoa, molasses, broth, vinegar, water and salt and pepper to taste. Use hand blender and blend well until an even consistency. Bring to a boil, then simmer, stirring occasionally for 1 1/2 hours or until thickened. Will improve flavor if cooled and chilled overnight. Serve over spaghetti noodles. Top chili with extras. Serve with oyster crackers and hot sauce.

Traditional 3 Way Chili is served topped with lots of cheese.

5 Way Chili is served with red kidney beans, chopped onion, grated cheddar cheese, oyster crackers and chopped tomato.

Pasta Fagioli Soup

 

This is the perfect, warm meal for those nights in the fall when you need something filling, yet nutritious.

Stanley Tucci's Pasta Fagioli

Ingredients:

extra-virgin olive oil

1medium onion, sliced

2 cloves garlic, halved

1/2 bunch cavolo nero (Tuscan kale), roughly chopped

3 (14-ounce) cans cannellini beans

3 cups chicken stock or vegetable stock

2-3 cups marinara sauce

1pound small pasta, like ditali or gnocchetti sardi

salt, to taste

freshly ground black pepper, to taste

Parmigiano-Reggiano or pecorino, for serving (optional)

Steps:

Pour a glug of the oil into a medium pot and saute the onion and garlic over medium-low heat until soft. At the same time, boil the cavolo nero in a small pot of salted water.

Add the beans, stock and marinara to the pan with the onion and garlic and stir together. Cook over low heat.

When the cavolo nero is soft, strain it, add it to the bean mixture and stir.

Continue to cook on a low simmer with the lid askew for about 15 minutes.

In the meantime, boil the pasta in salted water according to the directions on the package. When it’s done, strain it, reserving about a cup of the water, and place it in a large bowl.

Add about 2 cups of the bean mixture to the pasta along with some of the pasta water and a drizzle of oil and mix.

Salt to taste and divide among 4 bowls.

Add more bean mixture to each bowl with a drizzle of oil. Sprinkle with pepper and Parmigiano or pecorino, if using.

(serves 4)

Stanley Tucci shares his easy recipe for pasta fagioli

Angie's Pasta Salad

 This recipe is from our friend, Angie...Mom's hairdresser for 30 years. This was one of Mom's favorite pasta salads.

Angie's Pasta Salad

3 Cheese Tortellini

Asparagus, cut in pieces 

1-2 Tablespoons Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

Grape Tomatoes, cut in half

Feta Cheese

Black Olives

Kalamata Olives

Creamy Italian Salad Dressing

Salt and Pepper

Cook pasta and cool. Saute asparagus pieces in olive oil. Then season with garlic powder and onion powder. Cool. Mix all ingredients together, in desired amounts to taste.

Lasagna

Lasagna

4 strips bacon, sliced

1 c. chopped onions

1 lb. hamburger

4 garlic cloves

1 tsp. salt

¼. Tsp. pepper

¼ tsp. chili pepper

1 can (14.5) diced tomatoes

1 can tomato soup

2 cans tomato sauce

1 can tomato paste

2 stalks celery, sliced

1 medium carrot, sliced

3 Tbsp. parsley, diced

Crisp bacon in a saucepan, remove from pan and set aside. Keep the bacon grease and add onions and hamburger to brown. Add garlic, seasonings, tomato cans, and vegetables. Let simmer for 1 hour, stirring occasionally. If you can let it simmer longer, it will be even better!

Lasagna noodles (cooked or uncooked according to your favorite method)

16 oz. cottage cheese

1 lb. grated mozzarella cheese

In a greased 9x13 pan, layer lasagna noodles, sauce, cottage cheese, grated mozzarella, repeat layers one more time. Bake at 350 degrees for 30-45 minutes until cheese just begins to brown.

Turkey Tetrazzini

Turkey Tetrazzini 

(from the Lion House Recipes Cookbook)

8 oz. spaghetti, broken in pieces

5 Tbsp. butter

6 Tbsp. flour

3 c. chicken, turkey or vegetable broth

1 c. light cream

1 tsp. salt

Pepper to taste

1 c. fresh or 8 oz. canned mushrooms, including the water

3 c. cubed, cooked turkey

½ c. grated parmesan cheese

½ c. shredded cheddar cheese

Cook spaghetti in boiling water until just tender. Melt butter in a saucepan; blend in the flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, the drained spaghetti, mushrooms and cooked turkey. Put into a 2-3 quart flat casserole dish. (A 9x13 dish works great.)  Sprinkle on cheeses. Bake at 350 degrees for 30 minutes or until bubbly and lightly browned. Serves 8.

Goulash

From the Sunbeam Automatic Frypan Cookbook from the 1950's.

Goulash

(Hamburger Macaroni Casserole)

1 lb. hamburger
1/3 cup chopped onions
3 1/2 cups canned tomatoes
1 cup diced celery
1/2 diced green pepper
2 teaspoon salt
1/4 teaspoon celery salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
8 oz. elbow macaroni, cooked, drained and rinsed
Chopped parsley
Grated Cheese

Preheat Sunbeam to 360 degrees. Fry hamburger until beginning to brown and add onions until done., about 8 minutes. Add tomatoes, celery, peppers, seasonings and cooked macaroni. Bring to a boil.  Cover, turn dial to 220 degrees and simmer about 35 minutes, stirring occassionally. Sprinkle with chopped parsley and grated cheese. Serve directly from the Sunbeam.

Veggie Pasta

Veggie Pasta

1 medium butternut squash, in chunks

4 roma tomatoes, halved

1 yellow onion, in chunks

1 whole bulb of garlic

1 red pepper, in chunks

Organic Veggie Stock… about ½ -1 cup

Extra Virgin Olive Oil

Pepper

¼ cup Parmesan Cheese, optional

1 palmful of Fresh chopped basil

·         Scatter all the veggies onto a large baking sheet or 2 medium baking sheets (as long as they are in a single layer)

·         Drizzle a bit of Olive oil over them, sprinkle pepper and whatever other seasonings you like (garlic powder, onion powder…)

·         Toss them around until they are coated

·         Roast in the oven on 400 degrees for about 20-30 min or until they start to get browned and tender

·         Squeeze the roasted garlic out of the bulb, and put into a food processor with the rest of the veggies and your fresh basil

·         Side note: I have been known to add extra veggies at this point…. A handful of fresh spinach or kale makes it even healthier

·         Pulse the processor until it is smooth… this is when I add my veggie stock, so add it until it is the consistency of a spaghetti sauce… you can also add the parm cheese if you are adding it

·         Add the sauce to whatever pasta you can have… whole wheat, glutten-free, or my kids like the veggie infused pasta that you can find now!

·         You can eat it like this or you can put the pasta in a baking dish and top with a sprinkle of cheese and bake it until it is bubbly

Recipe shared by Mandy Davies.

Pesto Pasta

This is a delicious pasta dish that is super versatile.

Pesto Pasta

Cook:
Pasta of your choice (bow tie, rotini, shells, tortillini, whatever)
Set aside.

Saute in olive oil:
Asparagus, cut in 3" pieces
3 cloves of Garlic, minced

Add additional vegetables or meats, as desired:
chopped zucchini, green beans, broccoli, mushrooms
chicken, bacon. ham, shrimp
Heat through.

Add pasta to vegetables. Add chopped fresh tomatoes or sun dried tomatoes
Add pesto in desired amount.

Serve with extra pesto, grated parmesan cheese and extra toppings as desired.

Recipe shared by Jeff and Alison Davies

Dad's Tuna Noodle Casserole

Another recipe that we ate a lot while growing up. Why we called it "Dad's Tuna Noodle Casserole", I have no idea. Did Dad make it for us all of the time? I wonder.

Dad's Tuna Noodle Casserole

3 c. egg noodles
1- 10 oz. can mushroom soup
1- 12 oz. can canned milk
1- 6 oz. cans of tuna

Boil noodles, according to package directions. Drain noodles. Pour into a greased baking dish. Add remaining ingredients and mix well.  Sprinkle with crushed potato chips or butter bread crumbs. Serves 8.

Recipe shared by Robin.

Spaghetti Salad

Recipe given to us by Laura Norberg.

Spaghetti Salad

12 oz spaghetti noodles

1 cup chopped celery

1 chopped onion

1 chopped green pepper

2 lbs. tomatoes, diced

1 cucumber, diced

12 oz bacon crisp and crumbled

2 pkgs good seasonings Italian mixed according to directions.

¼ bottle Johnny’s salad elegance

 Cook noodles.  Dice vegetables, prepare dressing, fry bacon.  Mix together and marinade in refrigerate  overnight.

Macaroni Salad

Macaroni Salad

 

1 box mini seashell pasta  (cooked according to box)

grated carrots (mostly just for color), to taste.

peas ( I get the frozen ones and thaw them under water...I love peas!), to taste.

sliced black olives, to taste

broccoli, to taste

cauliflower, to taste

bacon (cooked and crumbled), to taste

green onions, sliced, to taste

1 bottle of ranch dressing (Squirt in as much as you want until you get the consistency you like).  I usually add more ranch to the leftover salad.

  

Add vegetables or cheese to taste.

Recipe shared by Karen

Pizzetti

I found this recipe on pinterest, of course! We had it tonight for dinner and we LOVED it! Jay had two helpings and I had to have another taste as I was cleaning up and putting things away after dinner. Try it! I think that you will love it, too.

I made the casserole tonight with corn spaghetti noodles from Whole Foods and we really liked it. It held together better than the brown rice spaghetti noodles that we tried last week.

The author, Shauna, says that she also has created a vegetarian pizza style casserole, with mushrooms, onions, green pepper, etc.

This is the post from thebestblogrecipes.blogspot.com.

Pizzetti [Pizza & Spaghetti Casserole]

by SHAUNA {THE BEST BLOG RECIPES} on JANUARY 15, 2013

It’s pizza….  It’s spaghetti….  It’s Pizzetti!

A couple of years ago we were making one of our favorites, spaghetti when we realized that we didn’t have any hamburger to put in it.  We’re kind of weird and didn’t just want to just eat noodles, sauce and cheese so my husband thought it would be fun to put pepperoni in it.

Glad he had that idea because Pizetti is so good!  

It’s so much fun when you try new things and they turn out to be so good!

Pizzetti Ingredients
1 package regular spaghetti noodles
1 1/2 jars of your favorite spaghetti sauce (we use Rago Old World Traditional)
2 cups shredded mozzarella cheese
1/2 – 1 package pepperoni (depending on how much you want)
2 teaspoons olive oil

Directions
Boil noodles with extra virgin olive oil for amount of time specified on package directions.  Drain and set aside.

Cover the bottom of a 9×13 casserole dish with a light layer of sauce.

Add a light layer of cheese on top of the sauce.

Add a layer of pepperoni on top of the cheese.

Add your noodles on top of the pepperoni.

 Cover your noodles with a good layer of sauce and then top with remaining cheese.

Top with peperoni and place in a 350° oven for 20-30 minutes, or until hot and bubbly.  We then turn on the broiler and let it cook for about 2-5 minutes until the cheese starts to brown… but be careful not to burn the pepperoni.  We keep a close eye on it!

Blot the top of the pepperoni and cheese with a napkin to soak up any excess grease.

Serve and enjoy!

Recipe Source:  Our own creation and named by our daughter Bailey!

- See more at: http://thebestblogrecipes.com/2013/01/pizzetti-pizza-spaghetti-casserole.html#sthash.ucVe4QtG.dpuf

Recipe shared by Robin.

Turkey Tetrazzini

We love this. It's not complicated or fancy, but it's comfort food that everyone happily eats and asks for more. Also, you can serve it when Grandma comes as long as you use turkey and turkey broth instead of chicken.  It's a great way to use up leftover Thanksgiving turkey or just any leftover chicken you may have.

Turkey Tetrazzini (from Betty Crocker)

1 package (7 oz) spaghetti noodles

2 cups chicken or turkey broth

2 cups half-and-half or milk (I've always used milk)

1/2 cup all-purpose flour

1/4 cup margarine or butter

1/2 tsp salt

1/4 tsp pepper

2 cups cut up cooked turkey or chicken

1 cup sliced black olives/ or some fresh sliced sautéed musrooms/ or a can of sliced mushrooms (it's delicious with any of these options or none if you don't have or don't like them.)

1 cup shredded Cheddar cheese (4 oz)

1) Heat oven to 350 degrees. Cook and drain pasta on stovetop as directed on package. 

2) Mix broth, milk, margarine, salt, and pepper in 3-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute until thickened. 

3) In an ungreased casserole dish, mix sauce from pan, pasta, turkey/chicken, and olives/mushrooms. Sprinkle with cheese. 

4) Bake uncovered 25-30 minutes or until hot and bubbly.

Recipe shared by Carolyn.