First a disclaimer....spell check isn't working and I am a horrible speller, especially when I am rambling. Sorry. Stewart said I should post something more current so here it goes, but then he said, "No picture?" I can't win can I?
Every Friday I make homemade pizza and breadsticks and while they never taste the same it is always good. The problem is that Josh is seriously on a diet reform and pizza won't help him win his largest loser contest at work. The Spirit moved and culinary yumminess ensued. I wish I had a picture to post. For lunch today I finished off the last of it and enjoyed it so much I had to write about it.
Frzn Chicken Tenders
Olive Oil
Italian Seasoning
Garlic
Fresh Spinach
Rago
Part Skim Shredded Italian Cheese Blend
I tossed the frzn chicken in olive oil, sprinkled seasoning on it and then threw it in the cast iron skillet that had been sitting on the stove while the pizza was baking. Josh took the skillet out to the grill to free up space in the kitchen and finished up the yumminess. After he cooked the chicken he took it out, wilted the fresh spinach in the pan and then put the chicken back and added a little bit of Ragu and sprinkled the cheese on top. He then brought it back to me to put in the oven. The pizza's had come out so there was room for them. Have I mentioned how incredible it was? I think I can do w/out pizza for a while if Josh will help me cook up our yummy chicken. The kids enjoy the pizza so I will keep making it for them but for the next couple of months I will be looking forward to Chicken Parmesian sans the breading and the frying. And I will be looking forward to leftovers.
Did I mention how helpful my husband almost always is, and what a great cook he is? There was a time when the only way he would cook was if Salsa was the main ingrediant. We still laugh over his Mexican Sidedish he came up with when we had Mike and Robin over for dinner when we were first married. Do you guys remember that?
Good Times...let the good times roll again with Ragu. When I mentioned yesterday to my mom that Publix had Prego, BOGO, she said,"Do you know how easy it is to make spaghetti sauce?" I will make my own cream of mushroom but for some reason homemade spaghetti sauce isn't in my repertoire. Robin mentioned last time she was here that she liked just a spoonful of the Classico Pesto in her Italian dishes. What about the rest of you gals?
5 comments:
I'm actually going to try a hand at my own spaghetti sauce as soon as finish this blog. Some friends I grew up with suggested I try some of the America's Test Kitchen cookbooks/ recipes when I was conveying my angst in the kitchen. They said that these are all tried and true, test and re-tested recipes so it is very difficult to totally mess them up. I'm going to try a lasagna tonight from there and they have a recipe for the sauce. We'll see how it turns out!
If you want great homemade Spaghetti sauce just call my dad's house. You know the number, it hasn't changed in 38 years. 641-6441. It truly is one of the best sauces - beats all. I can never get it to taste as good as his, but I've gotten close. He got the recipe from my grandma - true Italian, but he has made adjustments to it.
Josh's dish sounds de-lish.
I mean 28 years! Sorry!
Spaghetti sauce, it's really not that hard. It just takes a couple of hours to really slow cook to make good sauce. I also add a little bit of sugar to the sauce to round up the flavor. I like my sauce on the thicker side, not too runny. When you make from scratch you tend to make a lot of sauce. We are not Italian so there is just no way to compare our recipes with, say, the Haralambou's. And what's good spaghetti sauce without meatballs! But that's another story alltogether. FYI, my spell checker doesn't work either. You think it's Blogspot?
yep...remember the mexican sidedish! LOL
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