Monday, December 13, 2021

Cherry Chocolate Chip Cookies

 


Ingredients

  • 10 oz. jar maraschino cherries
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp. vanilla
  • 3 Tbsp. reserved cherry juice
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1 cup semisweet chocolate chips

How to make Cherry Chocolate Chip Cookies

  1. Drain the jar of cherries, but make sure to reserve 3 tablespoons of the juice.  Chop the cherries and set aside.
  2. Cream butter and shortening, add sugars and beat until fluffy.
  3. Add vanilla, cherry juice and eggs.  Mix well.
  4. Add flour, salt, baking powder and baking soda.  Mix until combined.
  5. Add chopped cherries and chocolate chips, mix until combined.
  6. Drop onto an ungreased cookie sheet.  Bake 8-10 minutes at 350°, or until the edges begin to brown slightly.  Cool on baking sheets for 5-10 minutes before transferring to wire racks to cool completely.

Classic Crock Pot Chuck Roast



"The dry soup mix and mushroom soup produce a great tasting gravy, the dry onion soup mix already has plenty of salt.  Just season the roast with black pepper and garlic powder.  This truly is one of my favorites!  ~Shelly



 Ingredients

1 (3 lb.) Harter House Beef Chuck Roast
1 -2 teaspoon ground black pepper  
1 teaspoon garlic powder
1 (10 3/4 ounce) can cream of mushroom soup, undiluted  
1 (1 ounce) package Lipton dry onion soup mix
1 medium onion (sliced or chopped)  
4 large carrots, cut in large pieces
Button or Portabella mushrooms  
6 -8 Small new potatoes, quartered
2 stalks Celery, cut                                                 


 Directions

  1. Season the roast with black pepper and garlic powder.
  2. Place meat in the Crock Pot
  3. Pour can mushroom soup on top of meat. Sprinkle Dry onion soup mix on top.  
  4. Add vegetables of choice, onions, fresh mushrooms, new potatoes, quartered, celery, and carrot chunks.
  5. Cook all day on low.  No additional liquid is needed.

Serve the roast with veggies, gravy. and hot buttered rolls.

Monday, August 30, 2021

Pea and Orzo Salad

 This recipe popped up on one of my paid subscriptions (The Epoch Times).

It looked really good so I tried it and I was pleasantly surprised. 
It was something totally new and different than I usually cook.

Also I used a bag of Spinach and Arugula, because we did not have only arugula.  
It worked well.
I didn't think I liked arugula that much, but it has a nutty flavor that works well in this recipe.

Orzo is a pasta, which resembles rice, but made from semolina flour.  
This recipe can be a side or a light main dish.  I had it as a side with some grilled chicken.  Yummy!


Serves 3-4

INGREDIENTS

12 ounces orzo pasta
1 Tbsp extra-virgin olive oil
1 Tbsp fresh lime juice
1 c. defrosted frozen peas
1 garlic clove, minced
1 Tsp lemon zest
1/2 Tsp kosher salt
1/4 Tsp crushed red pepper flakes
1/4 Tsp fresh ground black pepper
1 handful baby arugula. about 1 cup packed
1/4 c. fresh mint leaves, chopped
1/4 c. fresh dill sprigs
2 Tbsp chopped chives
Grated Parmesan or crumbles Feta cheese  (I used fresh grated Parmesan)

DIRECTIONS
Bring a large pot of salted water to a rolling boil.  Add the orzo and cook until al dente, following package instructions.  Drain the orzo and transfer to a large bowl.

Stir in the olive oil and lemon juice and then add the peas, garlic, lemon zest, salt, red pepper flakes, and black pepper.  Stir to combine and gently warm the peas.  Add the arugula, mint, dill, and chives and stir to gently wilt the arugula.  If the pasta is too dry, add 1 more Tbsp of oil and taste for seasoning.

Serve garnished with the grated Parmesan or Feta and freshly ground black pepper.  Serve at room temperature or chilled.









Monday, July 19, 2021

Herb Lemon Butter Peas and Little Potatoes



 

1 package Savory Herb Microwave Ready Little Potatoes
1/2 cup or more,  Frozen peas
3 Tbsp Butter
1 tsp Lemon zest
1 Tbsp Lemon juice

Preparation

Lift the edge of the package and remove the seasoning pack from the Creamer potatoes and set aside.

Cook Little potatoes according to package instructions for five minutes.

While the potatoes cook place the butter in a microwave-safe dish. Place the peas in another microwave-safe dish with a small amount of water.

Carefully remove the potatoes from the microwave and let them sit for 2 to 4 minutes while you make the sauce.

Melt the butter in the microwave for 30 seconds or longer if needed and remove.

Cook the peas for 1 to 2 minutes until heated through and drain.

Add the seasoning pack, lemon zest, and lemon juice to the melted butter and whisk to combine.

Lift the lid carefully on the potatoes. Add the peas and then the herb lemon butter and toss gently. Serve immediately.

ENJOY

Wednesday, June 23, 2021

Springfield Style Cashew Chicken

Did you ever eat at Gee's East Wind?
Or today at Leong's?
This is where the true Springfield Style Cashew Chicken originated.
Today, you can purchase Leong's famous sauces at Harter House also.

My dad's favorite restaurant was Gee's East Wind.  (His other favorite was The Shady Inn)
We got to eat at Gee's often, especially if we had out of town guests visiting.

I learned to make this recipe when I was still living at home because my dad got the owner to give him the recipe.

I also included this recipe in the first Harter House Cookbook that we published.




INGREDIENTS
1/2 lb. Boneless chicken breast per person
2 eggs per pound of chicken
1/4 cup milk per egg
flour, salt and pepper
Peanut oil, for frying

Cut chicken into small pieces about 1/2 to 3/4 inch
Flour well and let stand in flour for 15 minutes.
Mix Egg, milk, salt and pepper. 
Remove chicken from Flour and let stand in egg mixture for 10 minutes,
Roll in flour and deep fry in peanut oil.
Keep warm in oven set at 200degrees.


SAUCE
2 chicken bouillon cubes per 1 cup water
2 Tablespoons cornstarch
1 teaspoon sugar
2 teaspoons oyster flavor sauce

Boil water and dissolve cubes. 
Remove 1/4 cup broth and mix in cornstarch until smooth.
Pour back into broth with other ingredients and let thicken.
Pour sauce over chicken, top with cashews and chopped green onions.
Serve with rice, soy sauce and hot mustard if desired.


NOTE
My hot mustard is Coleman's dry mustard made into a paste by adding  a small amount of water.


Tuesday, June 22, 2021

Orange Chicken




Prepare rice and serve this Orange Chicken over rice.

Ingredients for the Chicken
2 lbs. Boneless, skinless chicken, cut into 3/4 inch pieces.
1 egg
1 1/2 Teaspoon salt
1 pinch black pepper
2 Tablespoons oil, divided, plus more for frying.
1 cup Flour

For the Sauce
1 Tablespoon cornstarch
2 Tablespoon rice wine
1/4 cup water
1 Teaspoon sesame oil
3 Tablespoons soy sauce
10 Tablespoons sugar
10 Tablespoons white vinegar
zest of one orange

To Finish
1 1/2 Tablespoons ginger root, minced
2 teaspoons garlic, minced
1/2 teaspoon red chili pepper crushed

Instructions
To make the sauce, combine 1 tablespoon corn starch, rice wine, water, sesame oil, sugar, white vinegar, and orange zest. Set aside.

In another bowl, add the egg, salt, pepper, and 1 tablespoon oil.  Wisk together.

In a separate bowl, add flour.

In a large frying pan or wok, heat oil to 375 degrees.  (drops of added water will pop when oil is hot)

Dip chicken pieces in flour, then egg mixture, then flour again.

Fry chicken till golden and crisp.  about 4 minutes.  Do not crowd chicken.
Transfer to a paper towel lined plate and repeat with additional chicken pieces.

When you are done with the chicken, Drain all but 1 tablespoon oil from skillet.
Add ginger, garlic, and crushed red pepper, cooking for about 15 seconds.
Add the orange sauce and bring to a boil.

Turn off the heat and add chicken to the sauce or pour sauce over the chicken and rice after being plated.

NOTES
Garnish with cut green onions, and a side of pickled ginger\, optional.

I also like a hot mustard. I use Coleman's dry mustard and make it into a paste by adding just a little water.



Monday, June 21, 2021

Easy Crab Ragoon with Sweet and Sour Sauce


Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically cream cheese wontons with tiny bits of crab meat, deep-fried to golden perfection.
This sounds much better than Chinese takeout.
Give it a try!


Ingredients:
1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers - at Harter House in the produce section
Oil, for deep frying

Directions:

Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below.  Pinch to seal tight and make sure that there is no leakage.


Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

Use real crab meat if possible. Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!

Make the sweet and sour sauce.

SWEET & SOUR SAUCE
1 cup sugar
Mix with 2 T. cornstarch
½ Cup Cider Vinegar
½ Cup pineapple juice
½ Cup Ketchup
1 tsp Soy Sauce
2 T Water
1 cup pineapple chunks (or tidbits)

Combine and heat on the stove top till it reaches the desired thickness.

Monday, June 14, 2021

Whole Grilled Chicken ~ A Real Winner

grillingchicken


I LOVE a roasted chicken on the grill. I have also cooked this butterflied Chicken in the oven, 350 degrees, about an hour.

This technique includes slicing the bird down the backside to remove the backbone before cooking. This makes a chicken more flexible so you can flatten the bird out, insuring that all parts cook evenly. Removing the backbone can be done with a sharp knife, but is easiest with kitchen shears. Some cooks may take one step further by also breaking the wishbone (clearly visible once you remove the backbone) and then cutting out the keel bone, which is the dark breastbone in the middle of the chicken. My chicken always cooks evenly when I only remove the backbone, so why bother with an extra step?
The chicken can be seasoned or marinated any way you like, but you’re definitely going to want to give this dry rub a try. More aromatic than spicy, this blend of salt, pepper, sweet paprika, chili powder, garlic and turmeric brings deep color and flavor to the bird. The skin on this grilled chicken, layered with flavors from all the spices and cooked to crispy perfection, just might be our favorite part.  Who knew grilled chicken – even the breast meat -  could be so moist?


Butterflying the chicken is largely responsible for this, but keeping the grill at a steady heat without any flare-ups is important too. If your grill has a temperature gauge, and you’ll want to keep it between 325-375 degrees Fahrenheit. I cook my chicken over white-hot lump charcoal on the barbecue (sometimes with smoke chips) and I roast the bird near the fire, not right on top of it.  Sometimes we cook our chicken on a gas grill, lowering the heat when needed and moving the chicken away from direct flames, with equal success. The last thing to remember is that the bird should be turned every 15 minutes until it reaches an internal temperature of at least 165 degrees.  Flipping the bird will help the chicken cook evenly and prevent burning.  “The challenge is to get the outside nice and crispy!”
A 3-4 pound chicken should take just over an hour, which gives you plenty of time to relax outside with friends in the great outdoors while your chicken roasts to juicy perfection on the grill.


Ingredients:
SpiceRubIngredients
  • 1 whole chicken
  • 1 tablespoon salt
  • 1 tablespoon ground pepper (try a mix of white and black)
  • 1-2 tablespoons smoked sweet paprika (or just sweet paprika if you can’t find the smoked variety)
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder or dried minced garlic
  • 1 teaspoon turmeric
Instructions:
Get the grill started first, so it comes up to at least 325 degrees Fahrenheit before you put the bird on.
Mix the dry ingredients together and set the rub aside.
Set the chicken breast-side down and remove anything that’s inside the cavity. Using a sharp knife or kitchen shears, cut down each side of the backbone to remove it.


cuttingchicken


The backbone runs right down the middle of the chicken. When the backbone is removed, the chicken will fold open.

Rub the bird with olive oil then rub the spice mix generously all over the bird.


rawchickenwithspicerub


Cook the chicken with the grill lid on, checking and turning the bird every 15 minutes. Watch out for flare-ups and try to avoid letting the chicken come in direct contact with flames. Cook until an internal temperature of at least 165 degrees Fahrenheit is reached.


grilledchicken

ENJOY  ~~Shelly

Tuesday, June 8, 2021

Easy Beef Stir Fry

 



Ingredients

  • 2 tablespoons vegetable oil divided
  • 1 pound Harter House Beef Stir Fry
  • 2 tablespoons cornstarch
  • 4 cups mixed vegetables - Broccoli, red pepper, carrots, green onions,  mushrooms, sprouts

Sauce

  • 3 cloves garlic minced
  • 1 teaspoon minced ginger
  •  cup orange juice
  •  cup water
  • ¼ cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 1 ½ teaspoons sesame oil
  • 1 tablespoon cornstarch

Instructions

  • Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
  • Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
  • Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
  • Combine sauce ingredients except corn starch in a bowl and stir well.
  • Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
  • Serve with noodles or over rice.  Sprinkle with Sesame Seeds, optional.


I like hot mustard on the side.
I use Colman's Dry Mustard
Just add a little water till it is the consistency you like.

Hot Mustard with a twist.

2 1/2 tablespoons Colman's Mustard Powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon very hot water
1 tablespoon rice vinegar
1/2 teaspoon honey


Mix the mustard powder, onion powder and salt in a small bowl.  Add the hot water and stir till well mixed.  Add the rice vinegar and stir well.  Stir in the honey.  Let stand at least 15 minutes up to 2 hours.  The heat will mellow the longer it stands.

Monday, May 31, 2021

Springfield Nature Center Experience

Today's blog is not about food, but rather healthy living.
I truly believe, as part of our healthy living, we should spend time in nature every single day.

The Springfield Nature Center is close to my home and just down the road from Harter House on Republic Road.  So visit the Nature Center, then come visit Harter House!  



After the rains of this past week, I knew I wanted to walk at the Nature Center.  I love when the creeks are up and the streams are flowing.

It is still cloudy today and perfectly cool while walking.  We saw 11 dear today scattered out along the trails.







The Nature Center features eighty acres of forests, fields and creeks, along with frontage on Lake Springfield, and nearly three miles of trails,
as short as a fifth of a mile, and as long as two miles.

Experience the wildlife, including deer, foxes, mink, muskrat, raccoons, squirrels, birds, turtles, turkeys, frogs, bugs and just about everything else that lives in the Ozarks





 






Follow the boardwalk over the marshy shallows of the lake.
This is the Boardwalk

See a map of the all the trails here
Springfield Nature Center Trail Map.


This area is on the long trail, on the back side of the bluff.

Can you hear the sounds of waterfalls as they flow downstream?  It's absolutely lovely!



 I love watching the little kids on the trail.
                                      They love seeing the wildlife so up close and personal.
                                              Their pure joy and enthusiasm is contagious.


It's nice to walk with someone.
Today, bring a friend!
~Shelly 


Learn More Here
Springfield Conservation Nature Center

4601 S. Nature Center Way
Springfield, MO 65804-4920

Phone: (417) 888-4237
Fax: (417) 888-4241     





Monday, May 24, 2021

Stuffed Jalapeno Peppers

Well, I'm ready for some spicy grilled jalapenos for my upcoming party. 

My favorite Jalapeno Poppers are stuffed with a mixture of cream cheese, cheddar cheese, and a little garlic powder.  Then Bacon Wrapped and cooked in the oven 15-20 minutes at 350 degrees.  YUM.


Cheese-stuffed jalapenos are always popular. There’s a flavor explosion in each crisp and tender pepper.   There are many ways to spice them up.   I also have made a bacon-wrapped version.  If you scrape the jalapenos clean, they won't really be spicy, just a little heat afterwards but definitely not 'burn your mouth run screaming for a glass of water.. The trick with these is to grill them slowly. If you try to cook them over the hottest part of the grill, you'll end up with crispy bacon and raw peppers.  

If you're not into grilling, (But who is not into grilling?) you can bake these in the oven, I'd say about 15-20 minutes at 350, then you can finish them under the broiler if you want. 
You could also cook them in the smoker.

Ingredients

  • 4 ounces cream cheese, softened
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika or paprika
  • 10 jalapeno peppers

Directions

  • In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture.
  • Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm. Yield: 10 appetizers.
 Note: You may want to wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

********************************************************

Bacon Wrapped Jalapeno Peppers
5 large jalapenos (or more if they're smaller)1/2 c cream cheese
1 c shredded cheddar
1 teas salt
pinch of pepper
3/4 teas smoked paprika
1 clove garlic, crushed
5 slices bacon

Slice your jalapenos from stem to tip of the pepper. Carefully open the peppers, and scrape out the seeds and white membranes. Gloves again recommended. Set the cleaned peppers aside. In a small bowl, combine the cream cheese, cheddar, salt, pepper, paprika, and garlic. Stuff each pepper with as much cheese mixture as you can. Wrap each pepper tightly in a slice of bacon, and secure with toothpicks or on a skewer.
Grill on the side of the grill, where it's not too hot, for anywhere from ten to twenty five minutes, depending on how hot the grill is. You can grill them on foil, so you don't ruin your grill grate with cheese. These peppers need slow heat and a little time. Let them cook so that the peppers are cooked.
Serve with ranch dressing. Or just eat as is, they're perfect.

 ********************************************************


Here's a different idea;

Beth took a few recipes and combined them to make these. She mixed cheddar cheese and cream cheese to stuff in some Jalapenos and put a little smokie in some of the others and then covered them with cream cheese. The first picture was taken before the ones with smokies had cream cheese on them and they were wrapped in bacon. She grilled them and then put them under the broiler for a bit to crisp up the bacon.

Grilled Jalapeno Poppers
jalapenos
cheddar cheese
cream cheese
little smokies
bacon (cut each slice in half)
Cut jalapenos in half, taking seeds out. Mix equal parts of cream cheese and cheddar cheese and 'stuff' into peppers. Wrap with bacon. For the ones with smokies: Put the smokie in the pepper, cover with cream cheese and wrap with bacon. Grill until bacon is crispy.
 ***********************************************************

 OK, so this isn't grilled Jalapenos exactly, but it looked SO GOOD I thought I would share it also.

Grilled Jalapenos and Corn
with ParmesanThis is an extremely easy yet tasty side dish to prepare. This is only fun on the grill, when you can just toss all the ingredients into a strip of tinfoil, wrap it up and toss it on.


Ingredients
  • 1-1/2 cup corn (frozen corn works great)
  • 1 jalapeno pepper, diced
  • 1 teaspoon diced scallions
  • ¼ cup Parmesan cheese
  • ½ teaspoon minced garlic
  • 1 teaspoon butter
  • 1 teaspoon red pepper
Cooking Directions
  • Heat a grill to medium heat.
  • Add all ingredients to a long strip of tinfoil and fold the foil up around the ingredients. It should look like a big Hershey’s Kiss.
  • Set on the grill’s top rack and grill 12-15 minutes, until ingredients are nice and hot.
  • Stir and serve!

Thursday, May 13, 2021

Salmon Avocado Poke Bowl

 

Salmon Avocado 
Poke Bowl

(pronounced Po-Kay)

Hawaiian poke is a rice bowl topped with fresh fish and lots of fun toppings, like avocado.

A super simple, light meal, using sushi-grade or Sashimi-grade salmon.


Makes 2-3 servings

Ingredients

For the poke bowl:
1 cup short-grain white rice
1 pound sashimi-grade salmon
1/4 cup soy sauce
1 1/2 tablespoons rice vinegar
1/2 tablespoon sugar
1 teaspoon toasted sesame oil
1/4 teaspoon garlic powder
2 scallions, thinly sliced


Other toppings for your bowl

Sliced cucumber
Sliced radish
1 large avocado, cubed
Red pepper flakes
Wasabi

 
Method

Cook the rice according to package instructions or in a rice cooker.

Cut the salmon into 1/2-inch cubes. Add the salmon into a medium bowl and set aside.

In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar and garlic powder. The garlic powder and sugar will not dissolve completely, but that's fine.

Divide the rice between each bowl and then the salmon. Top with the rest of the sliced scallions, sliced cucumber, sliced radishes, diced avocado, and red pepper flakes, if you like. The poke bowl is best enjoyed immediately.


Monday, May 3, 2021

Bacon Wrapped Meat Loaf



 Do you have a favorite meatloaf recipe?

Growing up, my mom made meatloaf and sour cabbage.  I did NOT like it as a child.  Of course I do now.  But it was the only meatloaf I remember being introduced to when I was young.

So, when my mother-in-law served us meatloaf for dinner, it was instantly my favorite meatloaf.  My kids still ask for me, or Grandma, to make it for them.

I also published it in the first edition of the Harter House Cookbook,
Recipe by Barbara Kauffman.



This recipe makes two loafs.  Tomorrow I'll enjoy a meatloaf sandwich

2 lbs. Harter House lean Ground Chuck
1 Cup Shredded Cheddar Cheese
2/3 Cup onion, chopped
1/4 cup Ketchup
2 Tbl. Parmesan Cheese
2 Tbl. Worchestershire
1 tsp. salt
1.4 tsp pepper
2 eggs
12 strips Harter House Double Smoked Bacon

Combine all ingredients except bacon.
Mix well.
Divide mixture in half.
Shape each in a roll.
Wrap in Bacon.
Bake at 375 degrees for 40 minutes.
Do Not overcook.
Allow to rest before slicing.



Tuesday, April 27, 2021

Baked Pineapple Salmon

This recipe comes from Delish.com.
I have made this recipe and I really liked it.  Of course, I really like salmon


Ingredients

Cooking spray, for pan
17 pineapple rings, fresh or canned 
1 large salmon fillet (about 3 lbs.) 
Kosher salt
Freshly ground black pepper
3 tbsp. melted butter
3 tbsp. sweet chili sauce
2 tbsp. freshly chopped cilantro
3 cloves garlic, minced
2 tsp. freshly grated ginger
2 tsp. toasted sesame oil
1/2 tsp. crushed red pepper flakes
Toasted sesame seeds, for garnish
Thinly sliced green onions, for garnish
Lime wedges, for serving


Directions
  1. Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. In the center of the foil, lay pineapple slices in an even layer.

  2. Season both sides of the salmon with salt and pepper and place on top of pineapple slices.

  3. In a small bowl, whisk together butter, chili sauce, cilantro, garlic, ginger, sesame oil, and red pepper flakes. Brush all over salmon fillet.

  4. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until fish is slightly golden. Garnish with sesame seeds and green onions and serve with lime wedges.



Monday, April 19, 2021

Homemade Spaghetti and Meat Sauce


This easy meat sauce takes just a few minutes of prep and then a low simmer on the stove for a deep, meaty-flavored, classic spaghetti everyone will love.

Ingredients

2 pounds lean ground beef or Harter House Boston Burger
1 yellow onion chopped
4 stalks celery chopped
4 garlic cloves minced or pressed
1 29- ounce can diced tomatoes
1 29- ounce can tomato sauce
1 6- ounce can tomato paste
2 7- ounce cans sliced mushrooms
1 cup red wine
1 15- ounce can beef broth
5-6 whole cloves
2 bay leaves
2 tablespoons sugar
1/4 cup chopped fresh parsley or 4 teaspoons dried
1 teaspoon basil
1 teaspoon oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound dried spaghetti noodles
grated Parmesan cheese

Instructions

  1. In a large heavy bottomed stock pot over medium high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot.
  2. Add the chopped onion, celery and garlic and cook until the vegetables soften, about 5-7 more minutes.
  3. Add the rest of the ingredients (except the spaghetti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium low heat, stirring occasionally.
  4. Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce.
  5. Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired.

Recipe Notes

I love to add some Harter House Homemade Sweet Italian Sausage.

The meat sauce can be refrigerated for up to 1 week or saved in a gallon ziplock bag and frozen for up to 3 months.

This recipe comes from:  Foodiecrush.com