Italian Cassarole

We made another nights meal for Chief Commentator's friend. It was another casserole from Grandma Mary, because well, what do mid-westerner's do well? They cook casserole. In fear of making it a little too bland for California palate, I did take a liberty to the recipe. I'll explain as I take you through it.

1lb cooked large shell macaroni

1/4 cup butter

1 1/2 pounds ground beef

2 medium onions

1 1/2 teaspoons salt

1/4 teaspoon garlic salt

1/8 teaspoon pepper

1 pound sharp cheese, grated

2 cans (8oz each) tomatoe sauce

2 cans (3 oz each) chopped mushrooms with liquid

3/4 cup burgundy wine

in a large skillet, brown meat. saute onions until tender. Drain off excess fat, add salt, garlic salt, and pepper. Toss cooked macaroni with 1/4 cup melted butter and place in two (2quart) cassaroles. Add 2/3 of chees to meat mixture and stir until cheese melts, add 1 can tomato sauce and mushrooms and pour the mixture over the macaroni. Top with second can of tomatoe sauce and sprinke with remaining cheese. Bake uncovered for 1 hour and 40 mins in 325 degree oven. When ready to serve pour on wine. Serves 8.

Again another recipe from "Fan" which I'm starting to think means a fan of the column, of the Saint Paul Pioneer Press Dispatch.

Ok so what I did differently. I drained all the mushrooms, cause homie doesn't do mushroom liquid. I also substituted pasta sauce for tomatoe sauce to add some flavor. and instead of garlic salt (too much sodium in this dish) I made it garlic powder.

oh and when baking. Don't bake it for an hour and 40 mins, it would have been glop. 45 mins is all it needs, it's all pre cooked anyway.

Chief Commentator liked it alot. the 8 person serving, served 3 kids, him and I with maybe left overs for lunch tomorrow... the kids ate double portions, so it's a really good kid friendly dish. Everything mixed well together. It's your typical 70's hotdish if you are from the midwest, it will take you back to being a kid, and eatting thatkind of thing for dinner. Pair it with a salad to lighten it up a bit. We ate it with some good old fashioned PBR...

Lemon Pasta with Crab

6oz (dry) angel hair pasta cooked el dente

3 tablespoons olive oil
1/4 cup lemon juice
2 tablespoons lemon zest
1/4 cup basil chopped
1/2 teaspoon cracked black pepper
2 cloves garlic - minced
1/2 of a cayenne pepper, seeds removed
2 tablespoons capers
1/4 cup shaved parmasean cheese

optional 2 diced tomatoes

in bowl add all ingredients, toss with pasta

** also optional Crab

Crack entire crab.

Toss in pan with 2 tablespoons of butter and a little garlic and lemon juice. Heat until warm, mixing frequently, serve over pasta. (we just had the crab on the side...)

Technical stuff: makes 4 servings
Difficulty: Easy, easy, easy.
Served with: bread and caprese salad
Reheat Well?: Yup. yup. yup.

Comments: Uber easy to make, this is one of the chief commentators favorites. This is a great one, if you have basil in the garden because you can make it less than 10 minutes. Super flavorful, and always a crowd pleaser. This is the #1 recipe I have made out of my cookbook and make it over and over. You can totally increase or decrease the quantity as needed.

Mac & Cheese

Forgive the kiddie plate, but it seemed rather appropriate to plate this on one, since it seems to be a staple food item for children.

That’s right, it is an old standard and one of my all time favs! It’s Mac & Cheese. It’s also the first of several recipes to come, because it’s a favorite of mine, and well, it seems like I’ve clipped quite a few variations.

Macaroni & Cheese

½ pound elbow macaroni
8 tablespoons butter
¼ cup flour
1 teaspoon salt
1/8 teaspoon cayenne
¾ cup cheddar cheese shredded
½ cup bread crumbs

Cook macaroni til almost tender. Drain under cold water and set aside. Melt half of butter in a heavy saucepan over moderately high heat. Take off heat, whisking constantly. When mixture bubbles and begins to thicken, remove from heat and add salt and cayenne. Blend in cheese. Add macaroni and pour mixture into an 8inch square baking dish. Preheat oven to 350. In small saucepan, melt the remaining 4 tablespoons of butter over moderate heat. Add bread crumbs and toss well; cook 1-2 minutes. Sprinkle crumbs over macaroni. Bake 25 minutes.

Technical stuff: Makes 6 servings

Difficulty: Easy!

Time : about 45 minutes

Served with: Sausages

Reheat Well?: it’s delicious! Sets perfectly and awesome in broiler oven. The crust gets crispy

Comments: it’s really really good. really really good. Good Football food. Great comfort food and easier and tastier then Mac & Cheese by about 100 fold.

Things I'd do differently next time: I would add just a touch more cheese.

The Technical stuff part deux

Because Blogger doesn't let me put that many tags in one post!

General Tag words: (these I'm starting out with, we may add more later)

Type of dish: Entree; Appetizer; Salad; Side dish; Dessert; Beverage

Main Ingredients: Chicken; Beef; Lamb; Fish; Pasta; Veggies; Cheese;

Special Equiptment: Crockpot; Deep fryer;