Spaghetti with Meatballs by Betty Crocker

I was in the mood to make some meatballs with spaghetti.  I looked through several cookbooks and then wondered how did Mrs. Cleaver, Beaver's mom, make spaghetti?  My mother-in-law now in her upper  80's was a wife, mom of two back in the late 40's-early 50's so she would definitely know.

I pulled out her old "Betty Crocker's (BC) Picture Cook Book" (published by McGraw-Hill Book Co., Inc. and General Mills Inc.) pictured above.   It's in fairly good condition even though the binding is held together with clear packaging tape.  Looking closer into this cookbook, I realized it also has a wealth of knowledge with tons of kitchen tips.  As I featured Mary Ellen's (from the Waltons) Cookbook about a year ago, I will every now and then feature some recipes from BC's cookbook, I will also include some of her nifty kitchen tips.

Here is the first recipe I will be featuring, "Spaghetti with Meat Balls", exactly what I was looking for.  I will do my very best to stay true to the recipes.  Click on the image for a closeup view of the recipe if you need to.

 In a medium bowl, combine well the meats, bread crumbs, Parmesan cheese, parsley, garlic, milk, eggs, salt and pepper.

Shape into 1 1/2" balls

In the hot fat - yes, she does ask for "fat" -  add the onions and then enough meatballs where not to crowd them in the pot.  Repeat the process until all the meatballs are cooked.

Remove all the meatballs from the pot and set aside.

On medium heat, add the flour to the oil in the pot and whisk, be careful not to burn it.

Add the tomatoes, parsley and green pepper (in this case I only had red and yellow peppers).  Stir well.

Add the sugar. . . . (Sugar??...really??? - well, ok), salt & pepper and bay leaves.  Combine well.

Return the meatballs to the pot, stir in gently being careful not to break apart the meatballs.

Simmer on low for 1hr. 20 min. stirring gently, occasionally.  Start on the spaghetti pasta  (according to package directions) about an hour into the simmering.

Serve over a hot bed of cooked spaghetti.

What a thrill that this recipe came out so amazing.  As simple as it is, nothing fancy, do you think the "fat" had anything to do with it's savory, grandma style , oh so awesome deliciousness?  I do admit that I was very apprehensive when I read that the recipe was asking for fat.  I did end up using it but figure that since it's the weekend, I will "splurge" in my fat intake and promise not to pick too many other recipes asking for fat in the near future.  Staying true to the original recipe will prove to be very interesting and hopefully not a gain in weight but appreciation to the way they cooked back in Donna Reed's days.

Ever get a recipe from your great Aunt Gertrude with strange measurements asking for a can size of No. 2 or No. 10???  What do those mean???  Well, now you know.  Thanks BC!!

Hope you're having a great weekend and remember to savor every moment :)

Cajun Chicken Pasta Revised

2 large chicken breasts, bone in (or 3 medium ones)
3 tsps. Cajun spice, more for taste
1 l6. oz box of Fettucini
2 tbsps. butter, room temperature
2 tbsps. olive oil
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 large red or yellow onion, diced
3 garlic cloves, minced
4 Roma tomatoes, diced
2 cups low sodium chicken broth
1/2 cup of white wine
1 cup heavy cream
Cayenne pepper to taste
Kosher Salt and Freshly ground Pepper to taste
Chopped fresh Parsley to taste

Preheat oven to 325 degrees.

 

Take the two chicken breasts and rub 1 tbsp. butter all over them, including underneath the skin, as far as you  can get without tearing into it.  Sprinkle generously with the Cajun spice, salt and pepper.  Drizzle with olive oil.  Place them in a large heavy ovenproof skillet and roast them for 1 hour, 20 minutes, uncovered.  When done take them out of the pan (reserve the pan juices) and place them on a dish and keep them covered.  I was hoping to keep them hidden from my hubby but he couldn't stay away, I had to finally chase him away. I couldn't blame him though, this is the best way to cook chicken in any recipe.  The meat was SOOOOO savory, juicy and literally, FINGER LINKIN' GOOD!!!  After the chicken has cooled off a bit, cut it into bite size pieces.  Set aside (and hide from hungry hubbies), keep covered.

Start cooking the whole box of pasta according package directions.  In the meantime, add another tbsp. of butter until it melts.  Then add the bell peppers, onion, and garlic to the pan juices and cook on medium heat. Stir for 3-5 minutes.

Add the tomatoes, stir in for another minute.  Remove the vegetables from the pan and set aside.

To the same pan, add the broth, white wine and the heavy cream and blend well.

Return the vegetables to the pan and gently blend in and simmer over medium heat.

 Keep stirring for about 5 minutes as the liquid thickens.  By this time the pasta should be ready.

Add the chicken and gently stir in

Carefully add the pasta and blend well

until it looks like this.

Place in favorite platter bowl, sprinkle with fresh Parsley and serve immediately.

I couldn't wait to use my new platter that I bought on sale at Macy's and what a perfect recipe to go with it, they blend in well together.

This recipe is adapted from the Pioneer Woman, and I have featured it before but this time I roasted the chicken instead of using boneless breast, cut into pieces and fried in a pan.  Roasting the chicken makes this recipe come out SOO much better if that's even possible.  We love this recipe and I have shared it with others who have shared it with others and so it ends up being a well known dish in our circle of friends - thanks to Ree Drummond, Pioneer Woman!  Have a great weekend and remember to savor every moment!

Spicy Shrimp Garlic Pasta

(printable recipe)

1 box Farfalle or Bowtie Pasta, cooked according to package directions
1 package frozen shrimp - 35-50 pieces, thawed
2 tbsps. butter
Olive oil
2 cloves garlic, minced
1 tbsp. fresh parsley, minced
1-2 tbsps. crushed red pepper flakes
Juice from one lemon

Melt butter in medium low heat and add garlic.  Stir and cook for two minutes.

Turn heat to low.  Add shrimp and stir for another two minutes.  Do not overcook otherwise shrimp will become rubbery.

Once pasta is done, add all of it to pan with garlic and shrimp.  Add some olive oil

With two wood spoons, combine completely

Add crushed red pepper flakes

Add parsley and lemon juice, combine completely

Serve hot or cold

Years ago I went to a conference for my job at a hotel chain.  They served lunch and one of the choices was a pasta bar with a cook standing behind the bar ready to prepare your pasta any way you wanted.  This was new to me so I had no idea what to expect.  What caught my attention was that he added the cooked pasta to a hot wok, added olive oil and then some chopped garlic, warmed it up in split second and served it in a dish. I don't remember much of anything else.  I tried to copy it at home and just kept adding other ingredients until I found one that I was happy with, hence my Spicy Shrimp Garlic Pasta.  I made it today for tomorrow as we're having a big birthday bash for my grandson's 1st birthday.

 I went ahead and made myself a small serving because I couldn't resist.  I love the combination of the garlic, spiciness and the lemon.  Sooooo good!!!

I'm linking this recipe up with:

On the Menu Monday

Fresh Food Friday

I took leftovers to work.  I'm down to my last shrimp and I am very, very sad

These leftovers were amazing.  The flavors were 10x as savory.  Yummy!!!

Linguine with Chicken Thighs

by Pioneer Woman - Ree Drummond

1 package Linquine (or your favorite pasta)
Olive oil
8 whole boneless, skinless chicken thighs
1 whole small to medium sized onion, chopped
3-4 whole garlic cloves, minced
1/2 cup white wine (or chicken broth)
2 (15 oz.) cans crushed tomatoes
Salt and pepper to taste
1 pinch of sugar
Fresh parsley, chopped, to taste
Fresh basil, chopped, to taste
Parmesan cheese to taste

Bring a pot of lightly salted water to a boil and place the dry linquine noodles into it.  Cook them until al dente (tender firm).
Begin by cutting up the chicken thighs into small pieces.  Heat a large skillet until very hot and then generously drizzle in some olive oil.  Swirl to coat the pan, then add half of the cut up chicken to the pan, spreading them out as you put them in.  NOTE:  Do not begin stirring the chicken immediately as you want to get them nice and brown.
After a minute or two, flip over the chicken with a spatula.  Then let it brown on the other side.  After it's brown, remove it to a plate and set aside.
Repeat with the second half of the chicken pieces, remove from the pan and set all of the chicken aside.
Add a tablespoon or so of olive oil into the hot pan and throw in the chopped onions and the garlic and give them a stir.
Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet.  Cook until the liquid reduces by half.
Add the two cans of crushed tomatoes and stir to combine.  Add slat and pepper to taste and a pinch of sugar.  Reduce heat and simmer for 15 minutes.
Add the chicken (and don't forget all of those yummy juices), to the tomato/onion mixture and continue simmering for another 15 minutes.  Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce, stirring to combine.   Place pasta on a platter or in a large bowl and smother with the sauce.  Top with grated Parmesan cheese.

So, I thought this was going to be quick and easy to make for dinner tonight.  Silly me, what was I thinking?  It was easy but it sure wasn't quick.  It's my fault for thinking that though.  But anyways, I got home around 5:30p and we didn't eat until 7p.  What took the longest was cutting up the chicken thighs.  I had already bought the chicken before I found this recipe on the Pioneer Woman's website.  I should of told my retired hubby to cut it up for me, which he's so helpful when it comes to that.  I was a little frustrated, so much that I did not take any pictures of the process.  I had thought about it while I was cutting up the chicken but I was too frustrated and tired.  N-e- whoo, I love cooking with fresh herbs which I have plenty of in my backyard begging to be used. It was a very good, light meal, which my "meat and potatoes man" so gently commented on and we have enough leftovers for me to take to work with me.  Yay!

Greek Pasta Salad

Pioneer Woman's Pasta Salad with Tomatoes, Zucchini and Feta but I added the "Greek Oregano" hence, "Greek Pasta Salad"

• 12 ounces, weight Farfalle (bowtie) Pasta
• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Lemons (more To Taste)
• Salt
• Freshly Ground Black Pepper
• 2 whole Zucchini, Cut Into Small Wedges Or Diced
• 10 ounces, weight Grape Tomatoes, Halved Lengthwise
• ⅓ cups Minced Fresh Parsley
• 1 tbsp. Minced Fresh Greek Oregano
• 6 ounces, weight Crumbled Feta Cheese

Pour the whole box of pasta in a pot of boiling water.  This pot of water was boiling, it really was.

So while the pasta is boiling, take your two zucchinis

and start dicing them like this and then into bite-sized chunks

then take the tomatoes and cut each in half - lengthwise

like this - set aside along with the zucchini

so my pasta was done boiling as I finished dicing my vegies.  Carefully pour the pasta into a strainer and run cold water through it until it's thoroughly cooled.

Put the cooled pasta in a bowl.  Now add the olive oil

then add the lemon (make sure you've taken out all the seeds first)

sprinkle in the salt & pepper

stir completely but ever so gently

now add the zucchini, tomatoes, parsley and oregano, stir gently

then add the Feta cheese, crumble it if it isn't already

stir some more and gently once again - you don't want to tear the pasta apart.  Set in the refrigerator to chill for a couple of hours.....

and then take it to your company cookout/baseball game!

 

Take home whatever isn't eaten from the company cookout and save it and enjoy it the next day as you sit in the patio, feeling the cool breeze, by the pool after doing hours of yardwork.