Chomps in the Swamp

    Tried making a knock off recipe for taco spaghetti that resembles a favorite from my hometown at Ross Park Drive Inn. This one turned out loads better than my last attempt. It's truly delicious and can literally be made in 20 minutes!  TACO SPAGHETTI 1 lb ground beef 1/2 yellow onion 10 oz can red enchilada sauce 6 oz can tomato paste 1 packet taco seasoning  1 can diced tomatoes shredded cheddar cheese (for topping)  cooked spaghetti noodles 1) Brown beef in sauce pan with onions.  2) add taco seasoning. 3) add tomato paste, diced tomatoes, enchilada sauce, and one can of water from tomato paste can (in other words, about 6 oz of water).  Top cooked spaghetti noodles with sauce and LIBERAL cheddar cheese. 

I forgot how much I like this soup! It takes some work because of shucking and de-kernaling the corn. See original recipe her INGREDIENTS - 10 ears fresh corn, husked and silks removed and kernels cut from the cob - 3 TB butter - 12 oz bacon, sliced into 1/4 to 1/2 inch pieces - 1 yellow onion, chopped - 1/4 cup all purpose flour - 2 cloves garlic, minced - 5 cups chicken or vegetable broth - 1 lb gold potatoes, cut into 1/2 inch pieces - 1 tsp dried thyme - 2 bay leaves - 16 oz half and half - shredded cheddar cheese (for serving) - chopped fresh chives (for serving) INSTRUCTIONS 1. Cook bacon pieces in large pot. Remove. Set aside bacon and discard grease. 2. Melt 3 TB butter in pot. Add onion and cook until the onion starts to brown around the edges. Add in flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in broth. 3. Bring to a boil, stirring constantly. Add corn and potatoes. Add thyme and bay leaves and season with salt and pepper. Red...

Quick confession here. I'm not actually making eggplant parmesan tonight. But I am making the sauce that I normally put with it for our spaghetti and meatballs. The SAUCE. is what makes this dish. Hands down the yummiest sauce I've made so far. KC loves it and hasn't had a sauce he likes more than it to date, and our friend Rob who has had authentic sauces in Italy says it's his top 2. Pretty good right? Anyways. Here we go! Eggplant Parmesan Eggplant - 1 eggplant                    italian seasoned bread crumbs                    3 eggs, beaten                    flour                    Mama Francesca brand Parmesan, Asiago, and Romano blend cheese                    Oil, for frying Directions :   ...

A few years ago I went to Cracker Barrel and had some AWESOME whole grain and nut pancakes. I’ve been hoping to find a matching recipe ever since. These are pretty darn close! I’m happy. See original recipe here .  INGREDIENTS 1 1/2 cups steel cut oatmeal (not instant) 3/4 cup whole wheat flour 3/4 cup white flour 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/3 cup sugar 1 1/2 cups buttermilk 1 cup milk 1 egg 1/3 cup applesauce (I used Granny Smith unsweetened) DIRECTIONS 1) Combine dry ingredients 2) mix in wet ingredients until incorporated 3) cook on griddle heated to 350 degrees. For me, this recipe made 18 pancakes which were scooped with my 1/4 measuring cup.

WOW. What a versatile recipe this one is. This can be eaten warm or cold. And if you'd like you can easily add veggies, seafood, or chicken. Or all three! A great lightweight side or entree with bright flavor. See original recipe here. Before I get to the recipe, I have to put in a shout out to the gourmet garden lightly dried herbs. I put in a Walmart grocery order and they didn't have fresh basil so they substituted the gourmet garden lightly dried. I always feel guilty when I buy herbs and it comes with more herb than I can use before it goes bad. This lightly dried variety stays fresh for 4 weeks UPON opening! Isn't that great?! I probably will continue to buy this variety. INGREDIENTS : 1 - 16 oz box campanelle pasta 1/4 cup olive oil 1/3 cup pine nuts 3/4 cup parmesan cheese 1/2 of a .42 oz jar of gourmet garden lightly dried basil OR 1/4 cup thinly sliced fresh basil 1 lemon's zest 1/2 lemon's juice (OR about 2-3 tablespoons of lemon ju...

INGREDIENTS  Butternut Squash Filling  - 1 butternut squash - 16 oz ricotta cheese - 1/2 cup milk - 1/2 tsp ground nutmeg - 1/2 tsp salt Spinach Filling  - 10 oz fresh spinach - 2 cups mozzarella cheese - 1/2 cup parmesan cheese - 2 cloves garlic, minced - salt - pepper Other Ingredients - 12 lasagna noodles, cooked - 2 cups mozzarella cheese - 1/2 cup parmesan cheese - Italian seasoning DIRECTIONS  Butternut Squash Filling 1. Peel butternut squash. Cut ends off. Cut in half lengthwise and remove seeds. Cut into 1 inch cubes. 2. In instant pot, pour 1 cup water into bottom. Add wire trivet. Add cubed butternut squash. Set to pressure cook for 7 minutes. Quick release steam when done. Drain water off. 3.  Add cooked butternut squash to blender. Add 1/2 cup milk and puree until smooth. Turn out into large bowl. 4. Add to puree ricotta cheese, nutmeg and salt. Set Butternut Squash Filling aside. Spinach Filling 1. In a large pot, co...