Slow Cooker

Comments

Post a Comment

Popular posts from this blog

Eggplant Parmesan and the SAUCE

Image
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 :   ...
Read more

Taco Spaghetti

Image
    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. 
Read more

Butternut Squash and Spinach Lasagna

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...
Read more