This delicious bolognese sauce is a recipe my BF has mastered and tweaked to perfection. The longer it simmers throughout the day, the better, so start early with the cookery. Use the pasta of your choice.
1/2 stalk celery, diced
1/2 carrot, diced
1/4 yellow or white onion, diced
2 TBS extra virgin olive oil
1/2 lb ground pork
1/2 lb ground beef
25 oz can crushed tomato
Water, use the empty tomato can, you will need 3/4 of the can and may need to add more
1/2 cup dry white wine
Salt and pepper to taste
1/2 tsp oregano
Chili flake to taste
Heat olive oil and sauté vegetables on medium until softened, about five minutes. Add beef first, brown, add pork to beef and vegetables, brown. Do not pour off fat, leave it in there for flavor. Add wine and cook until alcohol is cooked absorbed. Add water, tomato, and spices to taste. Simmer covered for at least two hours, the longer the better.
Once it is ready to eat, boil the pasta of your choice and enjoy!
Hello to my fellow blogosphere friends. I have been away awhile while completing my degree but, never fail, I will continue to post and post all my favorite recipes. This is the best homemade BBQ sauce I have ever made. I have doubled, tripled, quadrupled, the recipe as needed. It is really good and, like all recipes, can be tweaked to your liking. I found this recipe in the book America’s Best BBQ by Davis and Kirk. Lem’s BBQ House is located in Chicago, Illinois at 311 E. 75th St., if you’re ever in the area.
1/3 cup ketchup
1/4 cup packed light brown sugar
2 TBS granulated sugar
2 TBS apple cider vinegar
1 TBS chili powder
1 tsp. dry mustard
2 TBS Worcestershire sauce
1 tsp. sea salt
1 tsp. finely ground black pepper
1/2 tsp. garlic powder
1/2 tsp. ground celery salt
Combine all ingredients in a saucepan over medium heat, stirring to dissolve all sugars, stirring occasionally for 30 minutes, cool to room temperature.
My best friend is such a great cook. Luckily I can share some of her recipes here. This is a blueberry sauce that can be used to put over ice cream, pancakes, cheesecake, or whatever floats your boat. It’s amazing and you can substitute blackberries or raspberries.
2 cups fresh blueberries
1/2 cup water
1/2 cup sugar
1 tsp fresh lemon juice
2 TBS cornstarch mixed with 2 TBS cold water
1/2 tsp vanilla
dash of cinnamon
Combine blueberries, water, sugar, lemon juice in a saucepan over medium heat. Stir frequently and bring to a low boil.
In a small bowl mix cornstarch and cold water.
Slowly stir corn starch mixture into blueberries. Simmer for 5 minutes or until thickened.
Remove from heat and stir in vanilla and cinnamon.
Thin with water if needed.
My best friend, Dawn, was watching my children one day so that I could go to work and I came home to this delicious meal. My response was “when can you move in?” She is a fantastic cook and creates delicious meals without recipes. These are both her creations and as far as measurements, you will have to add to taste.
Dawn’s Tri-tip Marinade
Montreal steak seasoning
Red wine vinegar
Cut tri-tip into 1 inch slices and marinade for a couple hours in fridge. Grill or bake to preference.
Seasoned Red Potatoes
1 lb red potatoes
Dried thyme, rosemary, salt and pepper or anything that you fancy for seasoning
Cut potatoes into bite size pieces. Put in bowl and stir in olive oil and seasoning to taste. Spread in one layer on cookie sheet and sprinkle seasoning salt on top. Roast for 30 minutes at 450 degrees. Broil last few minute to crisp and brown tops.
This is a very simple recipe, but for some reason I have always had difficulty making a tasty gravy. I have finally perfected mom’s turkey gravy and it sure does dress up a turkey dinner.
Giblets from turkey
Take the giblets from the turkey and place in a pan of cold water. Add bay leaf and a few dashes of salt and pepper. Simmer while turkey is cooking to make stock. Add water if necessary just keep the heat low.
When turkey is done, remove from roasting pan and use drippings for gravy. Place roasting pan on stove and shake some flour and water in a small container. Add flour mixture with turkey stock to drippings and simmer until gravy is the appropriate thickness for you. Keep adding flour mixture and stock until flavor is good. Season with salt and pepper.