This sauce takes some time to make but tastes spectacular. It is from this recipe for oven-baked pizza that a friend recommended to us. We also use it for our Pizza on the Barbecue.
This will make enough sauce for one pizza. (I usually double it, and then divide it into separate tupperware containers and freeze one for later.)
- 1/4 cup extra-virgin olive oil (lately we have been using a little less)
- 4 medium garlic cloves, smashed
- 1 (28-ounce) can whole peeled tomatoes packed in tomato juice, drained
- 2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sugar
- 4 sprigs basil, leaves and stems reserved separately (to put on top of the pizza later)
Drain the tomatoes and put them into a blender or food processor. Add the basil to the blender or food processor. Puree.
Heat olive oil and garlic cloves in a wide saucepan over medium heat until lightly bubbling. Reduce heat to low and cook until garlic is just starting to turn brown, stirring occasionally so it doesn’t burn. When the garlic is starting to look brown, turn the heat up to medium and add the oregano and red pepper flakes, stirring constantly until fragrant, about 1 minute.
Dump the tomato/basil mixture into the pan and add the sugar. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until reduced. This will take several hours. You want the consistency such that if you drag a wooden spoon across the bottom of the ban, it won’t immediately fill in with sauce. Season to taste with salt.
This dish is a favorite of my family. It came to me from my sister, Annette. We have it every Christmas Morning for our brunch and sometimes for dinner. It is a great find if you are looking for a low-carb strata, and best of all, unlike most stratas, you do not have to refrigerate it overnight. It works to split this in half if you do not need to feed a big group.
- 18 eggs
- 2 cups meat (ham, bacon, or sausage)
- 1 cup sour cream
- 2 cups frozen or fresh broccoli
- 2 to 3 cups shredded cheddar cheese
- Salt & Pepper to taste
Grease a 9X13 casserole dish. Brown meat. Beat eggs and blend with sour cream. Layer meat and vegetables in casserole dish, and pour egg mixture over layers. Top with Cheese. Bake at 350 for60 minutes or until knife comes out clean. Let rest for 10 minutes before cutting. You may want to cover the dish with foil if the cheese begins to get too brown during baking.
- 2 c. Cooked Chicken
- 2 cans Cream of Chicken Soup
- 16z Sour Cream
- 15oz Salsa
- 1 can Green Chile, chopped
- 1 pkg small tortilla shells (10 ct)
- 8z Mild Shredded Cheese (your preferrence)
Combine all ingredients (less shells and cheese) — in a 9 X 13 pan, spread small amount of mixture on bottom of pan – spoon approx. 1/2 c. mixture in each shell and roll, then place in pan. Spread remaining mixture on top of 10 tortillas and top with shredded cheese. Bake 350 for 30 minutes.
- 4 chicken thighs, boned (about 1 pound), skin removed
- 3 cups hickory BBQ sauce or store bought, divided
- Salt and freshly ground pepper
- 24 (6-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded white cheddar cheese
- 1 large red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons chili powder
Smoked Tomato Salsa (I don’t smoke my tomatos… I am a non-smoker.)
- 8 cold smoked plum tomatoes, coarsely chopped
- 1/2 serrano chile, finely chopped
- 4 cloves garlic, finely chopped
- 3 tablespoons balsamic vinegar
- 1/4 cup coarsely chopped cilantro
- Salt and freshly ground pepper
- 1/4 cup sour cream
- 3/4 cup buttermilk
- 2 cloves garlic, finely chopped
- 3 tablespoons finely chopped red onion
- 2 tablespoons fresh lime juice
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground pepper
Place in a medium baking dish. Pour 2 cups of the barbecue sauce over chicken and letmarinatefor 2 hours in the refrigerator. Remove from marinade, season with salt and pepper to taste and grill for 7 to 8 minutes on both sides or until tender and cooked through. Transfer chicken to a plate and let cool. Preheat oven to 450 degrees. When chicken is cool enough to handle, slice. Toss with the reserved 1 cup of bbq sauce.
Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas. Brush the top of the tortillas with oil and sprinkle with the chili powder. Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted.
For the Smoked Tomato Salsa: Mix all ingredients together and season with salt and pepper to taste.
For the Buttermilk Dressing: Mix all ingredients together and season with salt and pepper to taste.
To serve: Place 1quesadillaon each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.
Nick and Molly Slavik
This was the first dish that Nick learned to cook..It’s that easy.
- 2 Cans of Diced Seasoned Tomatoes
- 1 Can Mild Rotel Tomatoes (optional)
- 1 Can of Whole Kernel Corn, drained
- 2 Can of Chili Seasoned Beans
- 1 Can of Black Beans, drained
- 1 Can of Great White Northern Beans (optional), drained
- 1 pound of Ground Beef or Ground Turkey
- 1 Package Taco Seasoning (season to taste 1/2 to 1 packet)
- Hidden Valley Ranch Dressing/Seasoning Mix (optional)
- Shredded Cheddar Cheese
Cook the ground beef and drain. Put ground beef back into skillet and cook for a couple of minutes with taco seasoning (to preferred taste) and a tablespoon of water.
In a large pan add the seasoned ground beef, tomatoes, corn, and beans. Bring almost to a boil then reduce heat and cook for 30 minutes or until hot. For a creamier version add packet of ranch style dressing mix.
Serve with cheese added to each bowl and Saltine Crackers. Tastes even better the next day as leftovers.
- 1 small onion, chopped
- 1 clove garlic, minced
- 4 cooked small chicken breasts (about 1 lb.), shredded
- 1 cup Thick ‘N Chunky Salsa, divided
- 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
- 1 Tbsp. chopped cilantro
- 1 tsp. ground cumin
- 1 cup shredded Cheddar & Monterey Jack Cheese, divided
- 8 Flour Tortillas
Preheat oven to 350 degrees F.
Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. For a spicier flavor, add 1 can (4 oz.) chopped green chilies, drained, to the filling mixture and prepare as directed.
Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13×9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
Bake 15 to 20 min. or until heated through.
Nick and Molly Slavik
- Cedar Plank Grilling Papers
- Grilling String (we use some string we found in the
- Atlantic Salmon (my favorite is the boneless fresh farmed Atlantic salmon from Costco; I freeze the remainder in serving size plastic bags)
- Ranch dressing
- Pepper or any of your favorite seasonings
Lay serving size pieces of salmon on cedar grilling paper. Top with a 2 slice of butter, a squirt of Ranch dressing, and your favorite seasonings (we try something different everytime — garlic, pepper, lemon pepper). Tie paper with string and grill until cooked throughout.
Serve with veggies and rice! Yummy!
Alternatively you can wrap the salmon in aluminum foil with butter and mayonnaise (or ranch) and bake in the oven until cooked throughout. This version is quick, easy and delicious.
- 1/2 lb. boneless skinless chicken breasts, cut into thin strips
- 3/4 cup each sliced onions and red pepper strips
- 1/2 cup salsa
- 1/2 cup drained canned black beans, rinsed
- 1 cup drained canned corn
- 6 whole wheat tortillas (6 inch)
- 1-1/2 cups 2% Milk Shredded Sharp Cheddar Cheese
- Sour Cream (optional)
- Shredded lettuce (optional)
- Chopped fresh tomatoes (optional)
- Chopped cilantro (optional)
SPRAY large skillet with cooking spray. Add chicken; cook on medium-high heat 5 min., stirring frequently.
ADD onions and peppers; cook 4 to 5 min. or until crisp-tender. Stir in salsa, corn, and beans; cook 3 min. or until heated through, stirring occasionally.
SPOON 1/4 cup of the chicken mixture onto 1/2 of each tortilla; sprinkle with cheese. Fold tortillas in half. Spray second large skillet with cooking spray. Heat on medium heat. Add quesadillas, in batches; cook 2 min. on each side or until lightly browned on both sides. Fold each quesadilla in half or cut into wedges to serve.
Serve with sour cream and salsa. You can also serve topped with shredded romaine lettuce, chopped fresh tomatoes and chopped cilantro.
- 1 lb ground beef
- 1 package spaghetti noodles
- 1 jar Ragu pasta sauce
Brown ground beef. Drain grease. Add ground beef to pasta sauce.
Cook pasta al dente. Combine meat sauce and pasta.
Tyler decided to cook this recipe for the family one night when he was about 11 years old, and someone gave it the name “Tyler’s famous spaghetti” even though there was nothing unique or famous about it.
The name stuck and Tyler made this meal somewhat frequently for the family (although I think he quadrupled the recipe for 9 people). We think now it was just an attempt to get Tyler to take on more cooking responsibilities. Wow, what suckers kids can be. In hindsight, maybe a little oregano would have been nice.