Mostaccoli Mosta

I've made this before but I think it was before I started this blog. It's pretty easy and fast. The only changes are that I had 2 (8 oz) cans of tomato sauce, I used only 12 oz of penne pasta, and not as much butter or mozzarella cheese. I just put it in a 9x13 baking dish before I put it in the oven.

Mostaccoli Mosta

• 1 pound lean ground beef
• 1 (15 ounce) can tomato sauce
• 1 cup black olives, pitted and sliced
• 1/4 cup grated Parmesan cheese
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 (16 ounce) package mostaccioli pasta
• 2 teaspoons butter, softened
• 1 cup shredded mozzarella cheese

1. In large skillet, cook beef over medium heat until done. Drain. Add tomato sauce, olives, Parmesan cheese, seasoned salt, garlic powder, and oregano. Simmer 15 minutes.
2. Cook pasta in a large pot of boiling water until done. Drain.
3. Please mostaccioli in a shallow, 3 quart baking dish. Toss with butter or margarine. Pour meat sauce over, and top with shredded mozzarella.
4. Broil for 2 to 3 minutes, or until cheese melts.

Tuna and White Bean Salad

I changed this recipe around a little to make it a main course. I thought it was really good. It would have been better with an herb added like fresh basil - it called for fresh rosemary, but I didn't have any. I also used 1 cup of dried beans soaked and cooked (more than a 15 oz can), so I added more of everything except tuna and lettuce. It's really quick to make once the beans are ready or if you have canned beans.

Tuna and White Bean Salad

• 1 (15 ounce) can white beans
  
• 1 (6 ounce) can tuna, drained and flaked
• 1/4 onion, finely chopped
• 2 cups romaine lettuce, finely chopped
  
• 1 tsp lemon juice
  
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Drain beans well and place half the beans into a bowl.
2. Mash remaining beans with a fork.
3. Combine mashed and whole beans with tuna, onion, and lettuce
4. Dress the salad with lemon juice, olive oil, salt, and pepper.
5. You can serve this on crackers or put in a tortilla for a great wrap.
   

Spaghetti with Mussels

Since we had only used half of the bag of mussels, and we had to use them up before they died, we had another mussel meal. This recipe came from Italian Cooking.

• 2 lb fresh mussels in their shells
• 5 Tbsp olive oil
• 3 cloves garlic, finely chopped
• 4Tbsp finely chopped fresh parsley
• 4 Tbsp white wine (or water)
• 1 lb spaghetti
• salt and freshly ground pepper to taste

1. Scrub and debeard the mussels under cold running water
2. Bring large pan of water to a boil for the pasta. Place the mussels with a cup of water in another large saucepan over moderate heat. As soon as they open, lift them out one by one.
   
3. When all the mussels have opened (discard any that do not), strain the liquid in the saucepan through a paper towel ans reserve until needed.
   
4. Heat the oil in a large frying pan. Add the garlic and parsley and cook for 2-3 minutes. Add the mussels, their strained juices and the water. Cook over moderate heat. Meanwhile add the pasta to the boiling water.
5. Add a generous amount of freshly ground black pepper to the sauce. Taste for seasoning, adding salt as necessary.
6. Drain the pasta when it is al dente. Tip it into the frying pan with the sauce, and stir well over moderate heat for 1-2 minutes more. Serve at once, without cheese.

Aaron and I laughed that they added "without cheese" to the directions.

Mussels Italiano

Aaron bought mussels at Costco yesterday, so I found a recipe that I tweaked. Preparing the mussels is the biggest task. Toss any mussels that are cracked. After they are cleaned and debearded it goes pretty fast. Everyone loved this.

Mussels Italiano

• 2 1/2 lbs mussels
• 4 Tbsp butter
• 1/2 c. celery, chopped
• 1/4 c. onions, minced
• 4 cloves garlic minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 tsp oregano
• salt and freshly ground black pepper (to taste)
• 1/2 c water

1. Wash mussels in cold water; using a small knife, remove beards.
   
2. Melt butter in a medium sized pot; saute celery and onions til clear.
3. Add garlic and stir for another minute.
4. Add tomatoes, oregano, salt and pepper and cook until tomato is soft.
5. Add water and bring to a slow boil.
6. Add mussels, cover and steam for 6- 8 minutes, stirring occasionally, or until mussels are open.
7. Discard any that don't open.
8. Divide into serving bowls and cover with broth.

angel hair pasta with fresh basil, avocado and tomatoes

I got this recipe from my friend Nadine, but then I also found it in my Betty Crocker quick & Easy cookbook. It's really fast and delicious - although Aaron doesn't like it - oh well.

angel hair pasta with fresh basil, avocado and tomatoes

8 oz pasta (angel hair cooks fast, but you can use spaghetti, or something else)
2 Tbsp olive oil
2 close fresh garlic, finely chopped
3/4 c chopped fresh basil
1/2 - 3/4 large avocado, peeled and cut into small cubes
4 medium tomatoes, cut into small cubes
1/2 tsp salt
1/4 tsp pepper

Cook and drain pasta as directed on package
While pasta is cooking, heat oil in 3 qt- sauce pan over medium heat. Cook garlic in oil about 5 minute, stirring occasionally, until garlic is tender but not brown; remove from heat.
Stir basil, avocado, and tomatoes into garlic in sauce pan. Toss vegetable mixture and pasta. Sprinkle with salt and pepper.

Ten minute Enchilada sauce

I use this when I don't have any enchilada sauce in the pantry. It's so easy and I love it. It makes the equivalent to 2 (10 oz) cans of enchilada sauce.

Ten minute Enchilada sauce
Ingredients
1/4 cup vegetable oil
2 tablespoons flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste


Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Dutch Oven Enchilada casserole

I got this recipe from my MIL. It is great in the dutch oven, but you can also bake it in a 9x13 baking dish. I often halve it for my family and just use the whole can of tomato soup with out the water. I also skimp on the ground beef a bit. I know I've made this more recently, so I don't know why I haven't posted it yet. I also didn't have enchilada sauce, so I made my own with this recipe.

2 lb ground beef
1 tsp salt
1 large onion, chopped
1 can tomato soup (10 3/4 oz)
2 cans enchilada sauce (10 oz each)
1 can water (10 oz)
flour tortillas
1/2 lb grated cheddar cheese

Brown ground beef, salt and onion. Drain fat. Add tomato soup, enchilada sauce and simmer together. Place 1 cup sauce on bottom of dutch oven, Then layer tortillas over the sauce (I break them up so the fit), then sprinkle cheese and repeat ending with cheese on top. Bake over coals (or in in oven at 350 degrees F) for 30 - 40 minutes.

Chewy Drizzled Cinnamon Chip Cookies

Aaron made these yesterday. We didn't have any nuts so we didn't add them they were still yummy. Although they could have baked a little longer and still have been chewy. He found the recipe on the Hershey's website.

Chewy Drizzled Cinnamon Chip Cookies

Ingredients:

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1 egg
• 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips, divided
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup finely ground pecans or walnuts
• 1-1/2 teaspoons shortening

Directions:
1. Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg; mix well.

2. Place 1 cup cinnamon chips in microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir melted chips into butter mixture.

3. Stir together flour, baking soda and salt; add to cinnamon chips mixture, beating just until blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.

4. Heat oven to 350°F. Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough. Place on ungreased cookie sheet.

5. Bake 8 to 10 minutes or until golden around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Drizzle with CINNAMON CHIPS DRIZZLE. About 5 dozen cookies


CINNAMON CHIPS DRIZZLE: Place remaining 2/3 cup cinnamon chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth.