Monthly Archives: March 2017

Spaghetti and Meat Sauce

Okay, now I know what you’re thinking. “Everyone knows how to make spaghetti,” you’re saying. And it’s true. Everyone knows how to cook some noodles and open a bottle of Ragu and call it spaghetti. That’s great if you want something fast that’s going to taste okay and keep you full for a little while. But if you want spaghetti like you would find in a high end Italian restaurant or in those great hole in the wall joints in Little Italy then you are going to have to do some work. So if you want spaghetti that’s going to impress your girlfriend, maybe even enough to recreate that one scene in “Lady and the Tramp” that we secretly all love I’ve got the recipe for you. You’ll need:

One pound of ground beef

One pound of traditional breakfast sausage (yes I know it sounds weird but trust me)

One medium onion, diced

Two garlic cloves, minced

Two cups mushrooms, sliced

One 29 ounce can of tomato puree

Two teaspoons of white sugar

One 15 ounce can of Italian style diced tomatoes

One-half teaspoon salt

One-quarter teaspoon ground black pepper

Two teaspoons dried Italian seasoning

One-half teaspoon lemon juice

Two tablespoons olive oil

One package dry spaghetti

Heat the oil in a medium sized sauce pan. Meanwhile prepare the spaghetti noodles per package instructions. Sauté the onions and garlic until the onion becomes translucent. Add the ground beef and sausage and brown until complete cooked through and crumbled. Add the remaining ingredients and bring to a boil, the reduce the heat and simmer until the pasta is completely cooked. Serve with garlic bread and a green salad and wait for the complements to roll in.



Margherita Chicken

I am constantly on the lookout for new recipe ideas to add to my recipe box. So when I saw a listing for chicken Margherita on Olive Garden’s menu I knew I was going to end up making my own version of this recipe. I made it for my parents last night to rave reviews. And now I’m sharing this recipe with you. You will need the following ingredients:

Boneless skinless chicken breasts (The number is dependent on the amount of servings you are making.)

One cup of white flour

One half cup of milk

Two medium eggs

Panko bread crumbs

One jar of Prego pesto sauce

Roma tomatoes, sliced (You will need two slices per chicken breast)

Sliced Mozzarella cheese (You will need one slice per chicken breast)

One cup of olive oil for frying

Place the flour in a large freezer bag and add the chicken breasts, one at a time, and shake until the chicken is completely coated. Mix the eggs and milk together in a bowl and moisten the chicken completely. Then roll the chicken in the Panko bread crumbs, place on a rack, and allow to sit for about 15 minutes for the coating to adhere properly. Heat the oil to 375 degrees. Fry the chicken for about 20 minutes until it is brown on both sides. Make sure to turn every five minutes to prevent burning. Transfer the browned chicken to a 350 degree oven and bake for 35 minutes. Remove from the oven, top with pesto sauce, tomatoes, and cheese and return to the oven for 5 minutes or until the cheese begins to melt. Serve with your favorite vegetable and enjoy.