I've been trying new recipes almost every single night for dinner. Lance loves it and I love it and coincidently, so does Crew because with me eating so much, my milk is flowing! TMI? Sorry :)
One of my favorites to get recipes from is the Pioneer Women's cookbook. I LOVE that book! Not only are the recipes so yummy, but she also has easy step-by-step instructions and pictures. Thanks for the thoughtful gift Kirstin :)
The first recipe I am going to share with you is one I snagged off of my friend Rachelle's dinner blog. It's called Let Me Plan Dinner and I'm in love...She posts an entire week's worth of meals, recipes and shopping lists. Heaven! Planning dinner can be such a task and it seems I always fall into the same 5 recipes which I make over and over. But her blog has helped me think outside the box and we've been trying all sorts of new things.
Ok. Ready? It's called Neapolitan Baked Ziti. Mmmm. SO yummy and perfect for leftovers. If you are anything like Lance and I, leftovers never last for more than a day.
Neapolitan Baked Ziti
1 lb ziti pasta
1 T olive oil
1 medium onion
4 cloves garlic, minced
1 28-oz can whole tomatoes
4-5 leaves basil, torn
salt and pepper to taste
2 T butter
2 T flour
1 3/4 cups milk
1 bay leaf
1/2 cup shredded mozzarella
1/2 cup parmesan cheese
Preheat the oven to 400 degrees. Boil pasta till just shy of al dente. Drain well. In medium sauce pan saute onion and garlic in olive oil for 3-4 minutes. Add tomatoes and smash with the back of a spoon or a potato masher. Add basil, salt and pepper. Bring to a bubble and simmer for 15 minutes. Now start on the white sauces. Melt butter, add flour and cook together for 1 minutes. Whisk in milk. Add the rest of the seasonings and simmer for 5 minutes on low. Mix pasta with red sauce and pour into a glass 9x13 pan. Poor the white sauce over the top then sprinkle with cheeses. Bake for 25-30 minutes at 400 degrees.
The next recipe is a very tasty treat that is actually VERY easy to make and takes about 15 minutes from start to finish. Its from Paula Deen on the cooking channel. It's the ultimate sweet tooth fix. I used roasted almonds instead of pecans.
14 tablespoons (1 stick, plus 6 tablespoons) butter
- 1 cup sugar
- 2 tablespoons cold water
- 1/2 cup chopped pecans
- 1 teaspoon pure vanilla extract
- Dash salt
- 1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars
Start by Generously buttering a cookie sheet. Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a canyd thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.
Some other recent favorites around our house are homemade lasagna, Macaroni Grill's Rosemary bread, and Zucchini Bread. I always knew I wanted to be a little mommy and stay-at-home wife but I just never knew I would enjoy it quite so much!
Happy Homemaking :)