Bolognese Sauce

Bolognese Sauce

• 1 large onion diced
• 2 cloves garlic minced
• 2 carrots diced
• 2 celery stalks diced
• 2 TBS olive oil
• 1 TBS dried oregano
• 1 pound ground beef
• 2-14 ounce cans diced tomatoes
• 1-14 ounce can tomatoe sauce
• 1 tsp salt
• 1 tsp fresh ground pepper

In a large cast iron skillet saute onion, garlic, carrots, celery and oregano in olive oil. 
Cook for 10 minutes until vegies are soft and onions are golden.  Remove from pan.
In the same pan cook the ground beef.  When beef is cooked return vegies to pan.
Add diced tomatoes, tomatoe sauce and 1 can of water.  Let simmer for 60 minutes.  Season with salt and pepper.  Taste and adjust seasonings if needed.  Enjoy!

Balsamic Dressing

Balsamic Dressing

• 2 TBS balsamic vinegar
• 6 TBS extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 tsp Italian seasoning mix

In a small jar with a tight fitting lid put in all the ingredients and give a good shake.  Enjoy!

Warm Whiskey Sauce

Warm Whiskey Sauce

• 1/2 cup butter
• 1/4 cup sugar
• 1/4 cup whiskey

Combine ingredients in a sauce pan and heat gently to melt the butter and sugar.  Raise temperature to bring to a boil, stirring constantly for 2 minutes.  Cool slightly and serve over fruit crisps or bread pudding.  Enjoy!

Apple-Cranberry Crisp

Apple-Cranberry Crisp

• 4 medium Jonigold apples, peeled, cored and diced
• 1/2 cup dried cranberries
• zest of one lemon
• 1/4 cup sugar
• 1 TBS cinnamon
• 1 tsp fresh grated nutmeg
• 1 1/2 cup rolled oats (I like to use McCains)
• 1/4 cup flour
• 1/4 cup sliced almonds
• 1/4 cup brown sugar firmly packed
• 1 tsp cinnamon
• 1/4 cup butter

Mix diced apples, dried cranberries, lemon zest, sugar, 1 TBS cinnamon and nutmeg together.  Divide equally between 6 individual ramekins.
For topping, mix rolled oats, flour, brown sugar and cinnamon together in bowl.  Cut butter into dry ingredients to make a crumbly topping.  Divide topping equally between the 6 ramekins.
Place the ramekins into a 9x13 pan.  Bake 30 minutes in 350 degree oven.  Delish served with Warm Whiskey Sauce and a dollop of fresh whipped cream.  Enjoy!

White Bean Soup

White Bean Soup

• 2 cups dried white beans
• 1/2 pound diced bacon
• 1 large onion diced
• 4 stalks celery diced
• 3 carrots diced
• 4 cups chicken stock
• 1 tbs Italian seasoning
• 1 bay leaf
• salt and pepper to taste
• 2 tbs fresh chopped parsley

Prepare beans by rinsing, then placing in large soup pan and adding enough cold water to cover beans with 2 inches of water. 
Bring beans to a boil then remove from heat and let sit for 1 hour (alternative method, let beans soak over night covered with 2 inches of cold water).
After soaking add enough water to cover by 2 inches and bring beans to a boil, turn down heat and simmer for 2 to 3 hours until beans are easily smashed with back of a spoon.
Remove cooked beans from pan.
Return soup pot to medium high heat and saute bacon until crisp and rendered of fat.
Drain off excess bacon fat then add onions, celery, carrots and Italian seasoning, saute until soft and golden.
Stir in chicken broth, making sure to stir up any bits stuck to bottom of pan, bring to boil, turn down heat, add beans and simmer for 20 minutes. 
Taste and add salt and pepper as desired.
Garnish with parsley...Enjoy!

Vegetarian Roasted Pepper Lasagna

Vegetarian Roasted Pepper Lasagna

• 12 lasagna noodles
• 1 tsp olive oil
• 1 cup diced yellow onion
• 1 TBS diced garlic
• 24 ounces tomato sauce
• 15 ounces roasted diced tomatoes (may use regular diced)
• 1/2 cup chopped cilantro leaves
• 4 roasted Anaheim peppers(stems, skin, seeds removed rough chopped)
• 1 roasted red bell pepper(stem, skin, seeds removed rough chopped)
• 3 TBS ground cumin
• 2 TBS chili powder
• 8 oz shredded jack cheese
• 6 oz shredded cheddar cheese
• 8 oz ricotta cheese (may use 4 oz cottage cheese and 4 oz cream cheese)
• cilantro to garnish

Cook lasagna noodles as directed on package adding 1 tsp olive oil to cooking water to prevent noodles from sticking together.  Drain noodles.
Saute onion and garlic in cast iron skillet and cook until soft, add tomato sauce, diced tomatoes, cilantro, roasted peppers,cumin and chili powder.  Let simmer 15 minutes.
In separate bowl mix cheeses together.
Layer lasagna into a 9x13 baking dish, begin with enough sauce to cover bottom of pan, then add noodles, sauce, cheese mixture.  Repeat to make 4 layers.  Top final noodles with sauce and sprinkling of jack cheese and cilantro.
Bake at 350 degrees for 30 minutes.  Let baked lasagna rest for 15 minutes before serving.  Enjoy!

Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

• 12 oz red cherry tomatoes
• 4 cloves garlic
• red bell pepper
• olive oil
• salt and pepper
• 1 medium yellow onion diced
• 1/4 cup chopped Italian parsley
• 1/2 cup sun dried tomatoes diced
• 2 TBS pesto
• 1 TBS Italian Seasoning Mix
• 1/2 lb pasta
• 4 oz fresh mozzarella cheese diced
• 2 TBS fresh grated Parmesan cheese
• chopped Italian parsley to garnish

Preheat oven to 400 degrees
Place whole tomatoes, garlic and whole red pepper into cast iron skillet, drizzle with olive oil, season with salt and pepper.  Roast in oven for 20-25 minutes until tomatoes pop and garlic is soft.  Remove tomatoes and garlic to cool.  Continue roasting red pepper 15 minutes, remove from oven and place in a brown paper bag, close bag to allow pepper to steam. 
In same skillet saute onions, parsley and Italian Seasoning mix until onions are soft and golden.  Add roasted tomatoes, garlic, pesto and sun dried tomatoes, simmer.
Cook pasta according to package directions, drain.
Remove red pepper from bag, remove skin, stem and seeds cut into thin slices.
Stir cooked pasta into sauce, layer peppers on top, sprinkle with fresh mozzarella and Parmesan cheese.
Return pan to oven until cheese is melted and bubbly.  Garnish with Italian parsley, enjoy!