bolognese n rigatoni

2 tsp olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 garlic clove, minced
(I cheat and double the recipe and use TJ's mirepoix)
8 oz fresh mushrooms, sliced
1 lb ground lean beef or ground turkey
(I cheat and use 1 pkg of TJ's uncooked chicken silician sausage and 1 pkg of uncooked sweet chicken italian sausage or sweet italian pork sausage...or spice it up with spicy italian pork sausage & double the recipe if you use 2 lbs of meat)
1-28 oz can diced tomatoes
1/4 c finely chopped flat leaf parsley
1/4 c dry red wine
1 fresh rosemary sprig
1 bay leaf
1/4 tsp salt
freshly ground pepper, to taste
2 cups of rigatoni or favorite pasta
1/4 c freshly grated parmesan cheese
fresh basil leaves

Heat the oil in large non-stick pan over medium high heat.  Add the onion, celery, carrot, garlic and mushrooms and cook for 3-4 minutes.  Add the meat and cook.  Stir in the tomatoes and remaining ingredients.  Bring to a good bubble and then reduce the heat to simmer and cook for at least an hour.  Discard the rosemary and the bay leaf.  (can be made a day ahead)

Cook the rigatoni or pasta of choice.  Drain and transfer to a large bowl....add the sauce and toss.

Sprinkle with parmesan cheese and the basil leaves....this dish is soooo full of flavor...enjoy!!

created by Rachel W

crab dip in cabbage

Hollow out a green cabbage for the bowl.

Shred cabbage finely and use some to add to dip for texture.

3/4 c mayo
1/2 small onion, finely chopped
8 oz cream cheese, room temp
8 oz crabmeat
1 tsp worchestershire
3/4 tsp horseradish
salt and pepper to taste

Mix all ingredients and put in cabbage bowl.  Refrigerate to chill thoroughly.  Serve with crackers or small bread rounds.

created by Tina F, my friend who enjoys the kitchen as much as me!

mexican clam dip

12 oz cream cheese, room temp
3/4 c green chili salsa (salsa verde--TJ's is the bomb!)
14 oz can diced green chilies
1/2 c chopped fresh cilantro (can u ever have enough cilantro?)
3 6.5 oz cans chopped clams, drained well


Beat cream cheese in large bowl until smooth.  Mix in salsa, chilies and cilantro.  Add clams and blend well.  Season dip to taste with salt and pepper.  Transfer to ovenproof or microwave proof bowl.  (can be prepared 1 day ahead, cover and chill)


Preheat over to 350 degrees and bake dip uncovered until heated through and bubbling around the edges--approximately 35 minutes.


Serve with "stiff" chips and have a cold beverage nearby....this dish is a meal in and of itself...it's yummy!!

created by Lori D, my first Motown friend :-)

life's journey

There are two ways to journey through life.
You can march....or you can dance.
You live each day with spirit and an openness to life's gifts.
And along the way, you inspire so many who know and care about you.

special words from a dear friend in a Hallmark card 03.12

happiness

1/2 c friendship
1 c thoughtfulness
cream with tenderness
mix in a bowl of loyalty
add...
1 c faith
1 c hope
1 c charity

serves forever.....

created by Heidi V, my wise friend

crab mold

1 package of Knox gelatin
1 c mayo
1 can cream of mushroom soup
1 c fresh crabmeat
1 c finely chopped celery
2-3 oz cream cheese
2 green onions finely chopped


Dilute gelatin in 2 T water, warm soup and add the gelatin and remaining ingredients.  Oil mold of your choice with cooking oil.  Fill mold with crab mixture and refrigerate overnight.  


Just before serving, flip the mold on the desired serving plate.....garnish serve with crackers.


Goes great with a good glass of vino......I felt like I stepped back in time with this yummy treat.....thanks Sallie!

created by Sallie M

peanut butter chewies

1 c white sugar
1/2 c brown sugar
1 c Karo syrup
1 tsp vanilla
1 12 oz. chunky peanut butter
5 c Special K cereal

Put sugars and Karo syrup in a pot and bring to a slow boil.  Remove from heat and add vanilla, salt and peanut butter...mix well.  Pour mixture over the Special K and mix together.

Drop by spoonfuls onto wax paper.  It will be sticky but hardens as it cools.

A crowd pleaser for all...young and wiser!!

created by Janet N, my Namaste friend!

beans, beans, and more beans

1 lb bag of your favorite dried beans (I love pink, navy, red or pinto)
Rinse and soak overnight in a large pot of water (can quick soak following the directions on the bag)


Strain and rinse the beans.


In a large pot or crock pot, add the following:
1 c chopped onion
1 c chopped carrot
1 c chopped celery
(I cheat and use the mirepoix from TJ's)


Option: 1 chopped green pepper


Your favorite meat for flavor....1-2 ham hocks or a leftover ham bone, 4-6 smoked sausage links cut in slices, 2 cups of chopped ham, leftover bacon, or any other cooked meat cut into bite size pieces (or go vegetarian and pass on the meat)


3-4 minced garlic cloves (or 3 cubes of TJ's frozen garlic)
1/4 finely chopped favorite herb such as cilantro, parsley, or basil
4 cups of chicken or veggie stock (or more if you want a lot of broth in the end)


Options:  1 can of Rotel to add a little kick or your favorite can of roasted chopped tomatoes, 1-2 tsp of Tony Chachere's Creole Seasoning, and/or 1 small can of chopped green chilies 


Mix everything together, slow cook covered on the stove or in a crock pot on high for about 4 hours.....check periodically...turn off when the beans get to desired tenderness.




This is a meal all in one...my kids love cornbread with it and give it a splash of your favorite hot sauce...we love Lousiana hot sauce!


Leftovers freeze well for a meal down the road.


created by c

blueberry jello salad

2 small pkgs of raspberry jello
2 c hot water
1 can (15 oz) blueberries
8 oz cream cheese
1/2 c cool whip
1/4 c sugar
1/2 tsp vanilla
sliced almonds....to taste and a textured yes!

It's a crowd pleaser and someone will lick the plate!!

created by Nancy P

caprese by the best

Select the best tomatoes and heirlooms are amazing...4----slice thinly and arrange on a platter
1 cup of fresh mozzarella balls cut in half or bite-size--drop randomly over the tomatoes
Generous cup of chopped fresh basil---scatter over the tomato masterpiece
1/4-1/3 c chopped red onion--scatter some more

Drizzle the platter of goodies with olive oil (EVOO recommended)....and a little balsamic if u must....salt and pepper.....dig in!!!!

Created by Indrani S, my dear friend from a pretty place...PA

cowboy caviar

• 1 (11 ounce) can white shoepeg corn , drained

• 1(15 ounce) can black-eyed peas , drained
• 2 -3 roma tomatoes
• ²⁄₃; cup fresh cilantro , chopped
• 1 -2 avocado
• ¹⁄₃; cup green onion , chopped
• Dressing
• ¼ cup olive oil
• ¼ teaspoon garlic (minced, chopped, whatever)
• ¹⁄₈; teaspoon black pepper
• ¼ cup garlic red wine vinegar
• 1 teaspoon cumin
• Directions:

• 1
Mix all dressing ingredients together and set aside.
• 2
  Mix all veggies together in a large bowl.
• 3
  Add dressing and mix together well.
• 4
  If you can wait, give the mixture an hour or so for the flavors to really come out. The longer it sits, the better it tastes. But it's delicious to eat straight away too.
• 5
  Note: I rarely use the exact ingredient amounts. It's good to substitute black or red beans for the pinto beans or to use regular corn for shoepeg. I've used red wine vinegar in place of garlic red wine vinegar as well. You can even add hot sauce if you like spicy. I always double the recipe (but not necessarily the dressing) and eat on it for days. It's good in burritos, pitas, or on top salads, anything really. It's a very flexible recipe.
  
  
  created by Cheryl Smith, my midwestern friend :-)

mango salsa

1 mango, diced
1/4 - 1/2 c diced red onion..to taste
1 c freshly densely chopped cilanto
2 T fresh lime juice
1 T fresh orange juice
2 T EVOO (extra virgin olive oil)
pinch or two of favorite course or ground salt
sprinkle of freshly ground pepper

Lightly toss, cover and refrigerate for an hour or so.....let the flavors blend and find each other!!

created by Lori M, by BFF from long ago

tilapia just right

Tilapia filets
Season with EVOO all over..and sprinkle your favorite salt and pepper.
Let rest for 15-30 minutes.

Absolutely the best grilled but 400 degree oven will do for about 8 minutes, 4 minutes both sides either way will do.  Amazing succulent and simply great to the palate!  Best served with a mango salsa....serve to your VIP guests!!!

created by Lori M, my BFF from long ago

chili to die for

CHILI TO DIE FOR

Brown 1 lb. of ground turkey and 1 lb. of ground beef.  Add 1-½ cups of chopped white onion and one chopped green pepper. (I sometimes cheat and use the mirepoix from Trader Joe’s and add a little more onion.)  Sauté mixture for a couple of minutes.

Drain and add the following:

One can of kidney beans

One can of cannelloni beans (white kidney)

One can of garbanzo beans

One can of black beans

2 cans of fire roasted tomatoes with chopped chilies

1 large can of chopped tomatoes

2 cans of tomato sauce

2 packets of TJ’s taco seasoning or ¼ c of favorite chili powder

2 tsp. of ground cumin

1 cup of red wine

Cook all day in a crockpot on low or simmer on the stove for at least 4 hours.

Serve with shredded cheese & oyster crackers (or better yet---Fritos)!

Excellent the day of and even better the next day!!


created by c