Huge post -- lots of food this weekend & a little knitting, too. The food I will share, but the knitting will have to wait a few more days because its a bit of a surprise!
We had just a quick Friday dinner that escaped posting due to a Wichita Community Children's Choir concert. Great job, kiddos! We had a great time!
This is a quick, one-pot dinner that is especially great if you have leftover hot dogs from a BBQ or cookout. You can easily change up the ingredients -- substitute broccoli or peas for the green beans, add more hot dogs, or use any kind of melty cheese you like.
Mac & Cheese with Grilled Hot Dogs & Green Beans
1 + cup long green beans, frozen
3 grilled all beef hot dogs, diced
1/4 cup parmesan cheese
1/2 cup cheddar cheese
1/2 cup milk
1 t. butter
Cook pasta according to directions. When the pasta is just tender, about 2-3 minutes before its done, add in green beans & hot dogs & cook until the pasta is al dente.
Drain the pasta mix and return to pot. Add in milk & butter to melt, then add in cheeses & stir to melt & mix. Season with salt & pepper to taste.
Thanks to Liz & Ryan for giving me the excuse to make a veritable feast for dinner Saturday!
Spaghetti & Meatballs:
1/2 pound ground beef
1/2 pound ground turkey
1 t. oregano
1 t. garlic
1/4 yellow onion, shredded
salt & pepper
Use a box grater to shred 1/2 a yellow onion, setting 1/2 aside for the spaghetti sauce. Shredding the onion will help break down the long strings inside to bring out great flavor in much less time.
To cook, I set them on a rack above a rimmed dish & broiled at 500 degrees, about 10 minutes, until they are browned. This helps to lighten up the dish rather than frying.
1 can crushed tomatoes
1 can petite diced tomatoes
1/4 yellow onion, shredded
1 T. garlic
1 T. oregano
1 bunch fresh oregano
In a large pot or dutch oven, heat 1 t. EVOO over medium heat. Saute onion with a pinch of salt until fragrant, just 1-2 minutes. Add garlic & dried oregano & saute another 1-2 minutes until fragrant.
Cook 1 pound whole wheat spaghetti according to the directions.
juice of 2 lemons
1/4-1/3 cup EVOO or grapeseed oil
1/2 t. basil
garlic to taste
salt & pepper to taste
1 bag romaine mix
2+ cups spinach
In a large bowl, whisk together lemon juice and oil to make an emulsion. Add spices in & whisk. Taste to adjust flavors if necessary. I tend to like my dressing a bit more tangy, so you can always start with less of the lemon juice.
Using your hands, toss romaine & spinach with dressing. Refrigerate until ready to serve.
When everything has come together, enjoy your dinner with crusty baguettes & some great friends!
Thanks, mom, for letting me play & experiment in the kitchen. You gave me the freedom to play & I am thankful!