Skinnigetti and Buffalo Meatballs.

I first learned about & how to cook Spaghetti Squash while watching the Wendy Williams show, when she had Richard Simmons on. I decided to use it as a noodle for my spaghetti. Think of it as a "skinnier" way to make spaghetti with the same great taste for those who can't stand whole wheat pasta, although I DO enjoy whole wheat products. any who...
Tonight is Spaghetti Squash and Buffalo Meatballs for supper...

* Just so you know, when I write 1-2 or something similar I am trying to show approximation. I like things VERY spicy and most people don't. Also, I don't measure things out when I cook. I just throw what seems to enough!  Just use your judgement for what you prefer. *

You will need:
1 spaghetti squash
Spaghetti sauce
1-2 TBSP Italian seasoning
1 tsp minced garlic
1 lb buffalo meat (You can substitute with ground turkey or beef.)
2-3 TBSP worchestershire sauce
1 tbsp ketchup
1 tsp Italian style bread crumbs
fresh cracked salt & pepper
1/2 TBSP crushed red pepper flakes
1-2 TBSP McCormicks Steak Seasoning
pinch of  parsley
Parmesan cheese, We use both grated and shredded.
1 TBSP of butter. (I use REAL BUTTER!)
OPTIONAL
1/2 cup Mozzarella Cheese
10 Jumbo Black Olives
4-5 small sauteed sliced mushrooms (You can saute them right before you add your meatballs to the skillet.)
4-5 sliced cherry or grape tomatoes

For the Spaghetti Squash:

Cut squash in half, lengthwise (This can be VERY difficult.),

remove all of the seeds. (I use a spoon to get it all out.)
Place squash cut sides up in a microwave dish with 1/4 cup water.

Cook on HIGH for approx 10-15 minutes, more if necessary.
Let stand covered, for 5 minutes.
With a fork "comb" out the strands. Add butter

Start heating up your sauce. I like the Organic, Traditional sauce by Muir Glen.

For the Meatballs:
In a mixing bowl, combine buffalo meat, seasonings, minced garlic, worcestershire sauce, ketchup, read crumbs. Then, roll them into individual balls. I like mine a medium size. Too small will cook faster and probably won't be as juicy, big ones won't absorb all of the sauce, so medium seems to be just right for me.

In a medium-large skillet, heat up your olive oil and then place in the buffalo meatballs. You may want to add a bit more ketchup and worcestershire and cover. Cook until desired style. We like medium/well.
**Hint** Tonight, I added a splash of beer in the sauce pan!

* You can serve it just like regular Spaghetti and Meatballs, or follow instructions below *

Mix your spaghetti sauce strings with the 1/2 your mozzarella and 1/8 Cup of parmesan, black olives, tomatoes, and mushrooms. Break some meatballs in half and add those in,sprinkle some more Italian seasonings to your liking, and mix in about 1/2 cup of your spaghetti sauce (More or less to how you prefer your pastas). Add this mixture back into your spaghetti squash halves and cover with the rest of your cheese and some more parmesan. Bake at 350 for 15-20 or until cheese is lightly browned!

ENJOY
I'll add pics once mine is done baking!

Creamy Crunchy Chicken Roll ups! YUMM...

Tonight is Taco Thursday...

I made tacos for the kids, but I wanted to try something new for us.
I found some chicken roll up recipes, and put my own twist on them so here ya go. I was able to make 14, and there are only 5 left...

You will need:
2 Large chicken breasts cooked and shredded.
2 oz of Mexican style Velveeta (You could use regular.)
6oz PepperJack
6oz Colby Jack
1 TBSP cream cheese
1 TBSP Plain Greek Yogurt
1/4 cup of corn (I like the yellow/white mix.)
TBSP Red Pepper Flakes
1 pack of flour tortillas
1 tsp minced garlic
Parsley Flakes
Chili Powder
2 green onion stalks
1 TBSP Olive Oil

Combine all the cheeses, cooked & shredded chicken, with the yogurt, corn, green onion, garlic, and red pepper flakes .
Place an over loaded TBSP (More or less to your liking) of the mixture in the middle of a tortilla, roll it up and place in a baking pan.
Continue until all of the tortillas or mixture is used.
Lightly brush the tops of the tortillas in olive oil and sprinkle the tops with parsley flakes and chili powder.
Bake for approx. 20 min (Until lightly browned.) and Enjoy!

It's spelled PONTCHARTRAIN!

Tonight dinner is:

Blackened Tilapia with Pontchartrain sauce...

It's all in the sauce baby!
1/2 small lemon
3/4 cup heavy whipping cream
1 tsp White Pepper
1/8 tsp Paprika
4 Tbsp of butter
1 tsp minced garlic
2 small mushrooms
1/4 cup of chardonnay
1/2  lb of crab meat
1/4 cup of boiled shrimp
1/4 cup of onion, celery, and peppers. (Carmalize them.)
Dash of Lemon Pepper
1 tsp of Tony Chacheries
SMALL dash of Cayenne pepper.

Carmalize onion celery and peppers in chardonnay.
Add your butter. Once melted add in your cream, seasonings, crab meat, lemon juice.
cook until well mixed, on LOW for about 20 min. Add shrimp and let sit for a 5-10 min to thicken.

Filets:
2-4 Tilapia filets.
blackening seasoning. (I like Zatarains)
1/2 lemon for juice
Tony's seasoning
(Preferably Cedar Planks.)

Blacken your Tilapia in lemon juice, blackening seasoning, and Tony's.
 Grill up your tilapia. (Preferably on a cedar plank.) then serve topped with sauce.

Long awaited Steak!!!

So, I haven't been on in awhile. I recently had another miscarriage and school started back up, and the oldest recovering from his surgery, I just never found time. So here is tonight's recipe. It's a super fast and easy steak recipe! Hope you enjoy!

You will need:
2 Thin Steaks (I prefer flank, but what's on sale, is what gets cooked!)
2-3 TBSP Worcestershire sauce
1 TBSP  Butter
1 TBSP McCormicks Steak Seasoning
1-2 tsp Minced Garlic
1/4 cup Water
1 TBSP Ketchup
1 tsp Red Pepper Flakes
1/4 small onion
1/4 cup of peppers (Red, yellow, orange, green. All or just what you have.)

LETS COOK:

Carmalize your onions and peppers in the butter with garlic.
Then add your sauces and steaks, top with seasonings, water, and cover.
Cook until steaks are  done to your likings. (Thin steaks cook FAST.)

Serve over a bed of rice with corn mixed in!!!
* I like to add lots of McCormick steak seasonings and Worcestershire sauce!