Killer Marinara Sauce

 

Olive oil

1 c. minced yellow or white onion 

2 Tbsp. freshly minced garlic

1 (28-oz.) can crushed tomatoes

1/4 c. water

2 Tbsp. tomato paste

2 tsp. honey

1 Tbsp. dried oregano

2 tsp. dried basil

1/2 tsp. crushed red pepper flakes

Salt, to taste

Spread some olive oil in a pan and place over low heat. Add the onion and garlic and cook just until becoming tender (they should not brown), 4 to 6 minutes. Reduce the water heat to lwo and with a wooden spoon stir in the tomatoes, water, tomato paste, honey, oregano, basil, and pepper flakes until well combined. Cover and cook, stirring occasionally, for at least 1 hour. Season with salt, if needed.

Asparagus Casserole

2 cans asparagus, drained
1/4 c. onion
1 can Cream of Mushroom
1/2 c. butter, melted
2 c. chips or crackers
8 oz. cheese

Preheat oven to 350.  Pour both cans of asparagus and in a greased casserole dish.  Mix in onion.  Pour the Cream of Mushroom soup over the asparagus.  Top with cheese.  Mix butter with chips or crackers.  Sprinkle butter and chip mixture on top of Cream of Mushroom.  Bake at 350 for 25-30 minutes.

Veggie Stir Fry

2 Tbsp. canola oil
1 red bell pepper, cored, seeded, and julienned
1 yellow pepper, cored, seeded, and julienned
1 c, thinly sliced carrots
1/2 c. thinly sliced red onion
1 c. sliced yellow squash
1 c. small broccoli florets
1 baby eggplant, cut into chunks
1 clove garlic, minced
1/2 c. teriyaki sauce
2 c. sliced bok choy
1 c. fresh bean sprouts
1/4 tsp. black pepper
1/4 tsp. kosher salt
1/2 c. peas
2 Tbsp. sesame oil (optional)

Prepare and cut all the vegetables.  In a wok or large skillet, heat canola oil until almost smoking.  Add the peppers, carrots, and onion while stirring constantly.  While continuing to stir, add successively the squash, broccoli, eggplant, garlic, and teriyaki sauce.  Cook, stirring constantly for 2 minutes.  Add the bok coy, sprouts, pepper, and salt.  Cook, stirring until crisp tender, about 2 minutes more.  Stir in peas and sesame oil and remove from heat.

Spice Up Your Life Chili

1 lb. ground beef or ground turkey
1 15 oz. can tomato sauce
1 15 oz. can kidney beans, undrained
1 15 oz. can pinto beans, undrained
1/2 c. diced onion (1/2 medium onion)
1/4 c. diced green chilies (1 chili)
1/8 c. diced celery (1/2 stalk)
2 small tomatoes, chopped
1 1/2 Tbsp. chili powder
1 Tbsp. cayenne pepper
1 tsp. cumin
1 tsp. black pepper
1 tsp. salt
1 c. water

Brown the meat in a skillet over medium heat; drain off the fat.  Transfer meat and all remaining ingredients to a crock pot.  Cook on LOW for 6-8 hours. 

OR, after browning meat, combine meat and all remaining ingredients in a large pot and bring to a simmer over low heat.  Cooke, stirring every 15 minutes, for 2-3 hours.

Oven-Barbecued Chicken

2 1/2 to 3 lbs. meaty chicken pieces (breast halves, thighs, and drumsticks)

1/2 c. chopped onion (1 medium)

1 clove garlic, minced

1 Tbsp. cooking oil

3/4 c. bottled chili sauce

2 Tbsp. honey

2 Tbsp. soy sauce

1 Tbsp. prepared mustard

1/2 tsp. prepared horseradish

1/4 tsp. crushed red pepper

Skin chicken. Arrange chicken pieces, bone side up. Bake in 375 oven for 25 minutes. Meanwhile, for sauce, in a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in chili sauce, honey, soy sauce, mustard, horseradish, and red pepper; heat through. Turn chicken bone side down. Brush half of the sauce over the chicken. Bake for 20-30 minutes more until chicken is no longer pink. Reheat remaining sauce; pass with the chicken.

Sweet Potato Swirls

4 medium sweet potatoes or yams (2 lbs.), peeled and quartered

1/4 c. butter

1-2 Tbsp. milk (optional)

2 eggs

2 Tbsp. butter, melted

In a large saucepan, cook potatoes, covered, in enough boiling water to cover for 25-to 30 minutes or until tender; drain. Mash potatoes with a potato masher or beat with an electric mixer on low speed. Add the 1/4 c. butter. Season to taste with salt and pepper. If desired, gradually beat in enough milk to make light and fluffy. Cool potatoes about 10 minutes. Stir eggs into cooled potato mixture until combined. Using a pastry bag with a large star tip, pipe potatoes into 8 mounds on a greased baking pan. Drizzle mounds with the two tablespoons melted butter. Bake in 30 oven for 15-20 minutes or until tops are golden.

**To make ahead, put prepared mounds in refrigerator; cover and chill for up to hours until ready to bake.

Grandma's Blueberry Pancakes

1 c. milk
1 large egg
1/4 c. sour cream
1 c. flour
1 Tbsp. baking powder
1 Tbsp. sugar
1/4 tsp. salt
2 Tbsp. melted butter
1/2 c. fresh blueberries

IN a large bowl, stir milk, egg, and sour cream together. In a separate bowl, stir together flour, baking powder, sugar, and salt. Add flour mixture to milk mixture. Stir batter until large lumps disappear. Stir in melted butter. Add blueberries, gently folding them into the batter.