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Spagetti not really started as a working title and just stuck as a name for a simple quick dinner. The basic concept is that it’s a pasta dish without using the standard spaghetti noodle. There are so many different pasta noodles that are produced why not just mix them in with some pasta sauce?  So our version of spagetti not really typically involves some bow-tie, penne or mafalda pasta. These pasta noodles are all bite size and the pasta sauce doesn’t flip off like a spaghetti noodle. These are important traits of food since I typically eat dinner in my work clothes. Pasta sauce doesn’t wash out easily and work clothes are not nearly as fun to buy as casual clothes are.

As a recap of what Spagetti Not Really for 2 servings

• 1/2-1 lb ground beef browned
• 14 oz prepared pasta sauce
• 7-8 oz pasta noodle of choice

Cook ground beef until browned. Drain any excess fat. Add pasta sauce and cook until sauce has warmed to person heat.  Meanwhile cook pasta noodles per package directions. Mix together pasta and meat sauce with pasta noodles and serve.

Hope you enjoy Spaghetti Not Really as much as we do.

Ready to print recipe: Spaghetti Not Really

Grilled potatoes sounds great but what I’ve learned is that just potatoes is not appetizing as it sounds. The foil protects from some grill flavors from mixing with the potatoes. So I started to experiment by adding some additional flavors.

What you will need for two servings:

• 2 medium red skinned potatoes diced
• 1 shallot finely chopped
• 1 T butter
• 1 T light cooking oil
• 1 T dry parsley flakes
• 2 tsp garlic powder
• 2 tsp all purpose seasoning
• 1 tsp salt
• 1/2 tsp black pepper

Create flat foil packet with all ingredients in. Heat grill to high heat and place foil package in center of heat. Cover grill and let cook for 10 minutes. Flip foil package on other side and cook for an additional 10 minutes. Gently peel open foil package careful of the hot steam to check to see if the potatoes are cooked fully. Potatoes should be fork tender. Remove from foil and serve.

Ready to print recipe: Grilled Potatoes with Shallots

This classic dish in my home is so simple and the ingredients seem to be staples now. At first this might sound and look wierd but if you have kids in the house this recipe is quick and easy.
Ingredients

• 1 1/2 lb ground beef
• 14 oz pasta sauce
• 28 oz of shoestring french fries

Cook ground beef in frying pan until browned. Drain any excess fat remaining. Add pasta sauce to browned meat and heat for 3 to 5 minutes. Meanwhile cook fries per package if wanted dash some kosher salt immediately after removing from the oven. I highly suggest cooking the fries until they are a little crunchy. Place meat sauce in individual bowls and top with fries.

Ready to print recipe: French Fry Pie

While this dish can be a great side dish I have found that it can fill you up as a main course. The flavor is great it’s quick to prepare and doesn’t take of action once it’s cooking. This makes quite a bit and taste great as leftovers as well.

So you will need:

• 1 lb red skin potatoes
• 1 head of cauliflower
• 1 bag of baby carrots (12 oz) or bite size carrots

Cut up the potatoes and cauliflower into bite size pieces. Place potatoes, cauliflower, and carrots into 9×13 baking dish.

Seasoning for dish:

• 3 T extra virgin olive oil
• 1 tsp balsamic vinegar
• 2 T minced fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Mix ingredients in bowl and pour over veggies. Use a spoon to help coat veggies.

Cook at 450 degrees, covered for 20 minutes. Remove cover and cook for an additional 10 to 20 minutes or until potatoes are fully cooked

For a variation, I thought about cooking this recipe on the grill in a foil package. I have to give an update when I finally get the chance to grill out again.

Ready to print recipe: Roasted Rosemary Vegetables

The herb rosemary I feel is always used in the title of a recipe to let you know the aromatic herb is going to smell up the item and that’s all that is important. It wasn’t until late that I really started to cook with herb and actually enjoy it. I always felt that the rosemary was more like pine needles than anything else. When I would break down and buy fresh I did feel like it did much more because of the texture. In all the cooking shows they use the whole stem. How are you supposed to enjoy eating that? Plus the taste didn’t infuse into the food and make a difference. The kitchen smelt great but the dish sucked. So here are my small suggestions to making rosemary actually appetizing.

Suggestion one:
When using dried rosemary think of one pinch of needles for each person. The needles are dry so if you are putting the rosemary on say pork chops that you are frying the needles will gain little moisture and will not give much flavor. Use a mortar and pestle and grind the needles into a rough grainy powder. The grinding will help release more aroma and break the seal to allow more moisture to activate to rosemary.

Suggestion two:
When using fresh rosemary ditch the stick. Fresh rosemary should be pulled from the branch and you should only use the petals or needles. To help release the aromas chop up the needles. The chopping not only release the aroma but also when the dish is ready to serve, the rosemary will not leave this large needle left to eat. The rosemary becomes more a spice and less of a nuisance.

For the East Carolina fans in the house that moved far away from North Carolina. I have worked on creating some good East Carolina barbecue. While I didn’t grow up knowing this kind of barbecue. I have to say its a nice light alternative to what my dad believes is the best barbecue. That his own of course. I’ve learned in traveling, barbecue has different tastes for different towns and regions. Of course the best is always the local favorite.

My dad’s barbecue was spicy and hot. My mom loves the sweet barbecue sauces. While growing I didn’t care for the taste of either parent’s favorite sauces. I have found I like both of my parents tastes in barbecue and more. East Carolina barbecue has a nice light taste with the vinegar being at the base versus the standard tomato sauce base. Enjoy this recipe and plan to experiment with it to get your heat to the your favorite temperature. First the pork:

• 2 lb pork loin
• 1 beer of choice
• 1/2 tsp liquid smoke
• 2 - 3 tsp salt
• 1/2 tsp pepper

Place pork loin in roasting pan fat side up. Pour beer in pan and add liquid smoke directly to beer. Place a couple of cuts into the pork loin. Pour salt and pepper on top of pork. Cook covered at 350 degrees until pork reaches 160 degrees. This typically is about 2 hours.

If you don’t have a meat thermometer that you can leave in while cooling get one. Its a live saver and shouldn’t cost more than 20 bucks. You set the temperature to what you want and not have to constantly open the oven to check the temperature. It saves time and money.

Barbecue sauce
Prepare the sauce a day or up to a week in advance. The extra time allows the flavors mesh together.

• 1/2 cup white vinegar
• 1/2 cup cider vinegar
• 1 tsp brown sugar
• 1/2 tsp cayenne pepper
• 1/2 tsp hot pepper sauce (Tabasco)
• 1/2 tsp salt
• 1/2 tsp black pepper

This should have little heat but can be hotter by just doubling the cayenne pepper and hot pepper sauce quantities.

Ready to print recipe: East Carolina Barbecued Pulled Pork