Wednesday, May 26, 2010

Spaghetti w/Italian Sausage

Meatballs with Ricotta in Tomato Sauce


  • 1 Package of Italian Sausage (we like HOT)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons Kosher salt
  • Olive oil
  • 1 28-ounce can crushed tomatoes (high quality, either San Marzano or Muir Glen)
  • 1/4 cup chiffonaded* fresh basil leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 1 small onion minced
  • 2 cloves of garlic minced
  • 1 box of Spaghetti

* if fresh is NOT available, you can substitute w/ 1 Tablespoon of dried basil...



In a Crock Pot Add Crushed Tomatoes , add parsley, oregano, fennel, red pepper flakes, and salt.. Set to high.  

In a skillet heat 1 tsp of olive oil and add sausages.... Brown... add Onion and Garlic till translucent and then incorporate everything in the skillet into the Crock pot...

Cook on Low for a few hours.. Taste for QC purposes and add salt and pepper to taste...

 Make Spaghetti according to package directions once ready to eat..

Sprinkle basil into sauce before serving.

Top with grated Parmesan.

Monday, May 24, 2010

Beefsteak (Filipino Style)


  • 1 Flank Steak, thinly sliced
  • 1/2 cup light soy sauce
  • 1/2 cup dark soy sauce
  • 1/4 cup water
  • Juice of 1-2 lemons
  • 2 tablespoons of vegetable oil
  • 2 large onion, sliced in rings
  • 3 cloves of garlic (minced)
  • 1 tsp Ginger (minced)


  1. In a pan add the beef, along with the soy sauces, water and lemon juice. Bring to the boil and let it simmer for about 10-15 mins until the beef is tender. Taste the sauce. If it's too sour, add more soy sauce or if too salty, add more lemon juice. It should be a balance of sourness and saltiness.
  2. Once tender, remove the liquid to a bowl and leave aside. Let any remaining liquid in the pan evaporate off then add the oil. Gently fry the beef for a couple of minutes then add the remaining ingredients. Cook till the onions are translucent and still have a little crunch. Add back the liquid and let simmer for another 2 minutes.
  3. Serve with steam rice.

** today, once the meat was browned, I added everything to the crock pot and cooked there (had to run a few errands and didn't want to babysit hehehehe) on low for 2 hrs... it was AWESOME....

Ultimate Nachos


800px-Nachos.jpg gross lookin nachos image by spiked_lollipop




  • 80 corn tortilla chips, approximately 8 ounces
  • 3 to 4 jalapenos, thinly sliced*
  • 4 1/2 ounces diced red onion, approximately 1 cup
  • 6 ounces finely grated Cheddar, approximately 2 1/4 cups
  • 6 ounces finely grated Oaxaca cheese, approximately 2 1/4 cups
  • 2 tablespoons finely chopped fresh oregano leaves
  • 2 cups fresh salsa
  • 2 cups sour cream
  • 2 cups guacamole

  • can also add pulled pork, shredded chicken,  or ground beef


Set 1 of the oven racks on the lowest shelf and preheat oven to 350 degrees F.
Line a baking pan with parchment paper. Make 8 (2-inch) balls out of aluminum foil. Spray 3 wire cooling racks with non-stick cooking spray and place 1 of the aluminum balls in each of the corners of 2 of the racks.
Lay 1/3 of the chips on one of the racks. Top each chip with a jalapeno slice and sprinkle the chips with 1/3 of the red onions, and 1/3 of both the Cheddar and Oaxaca cheeses. Repeat with the remaining chips and the other 2 racks. Stack the racks on top of one another and set into the parchment lined baking pan. Bake in the oven on the bottom rack for 7 minutes or until the cheese begins to bubble. Sprinkle with fresh oregano. Serve immediately with the salsa, sour cream, and guacamole.

Saturday, May 15, 2010

Crock pot Chili

Slow-Cooker Chili 




  • 1can cooked black beans
  • 1can cooked Red Kidney Beans
  • 1/4 cup chopped onion
  • 1/4 cup chopped green peppers
  • 1/2 cup diced green chile peppers
  • 3 tbsp. tomato paste
  • 3 to 4 beef bouillon cubes, or beef base
  • 1/4 tsp. ground cumin
  • 1 tsp. minced garlic
  • 1/2 tsp. salt and pepper
  • 1lb Lean Ground Beef
  • 1 cup shredded Monterey Jack or mild Cheddar cheese


Brown meat with onion and green pepper (add a little salt and pepper). Combine all ingredients except cheese and cook 6 to 8 hours on low.

Serve hot in bowls with a little cheese sprinkled over each serving.

*Many times I add some Italian Sausage ground out of casing... SUPER yummy