Week 42: Recipe #2--Paula Deen's Baked Spaghetti

This recipe comes from Paula Deen's website (see link below).  I have quite a few recipes similar to this one on this blog, but I love to try new ones because spaghetti is always a hit with this family.  This did take a bit of time to make, so it's a good weekend recipe.  It is not difficult, just time-consuming.  Also, I didn't use the Paula Deen's Seasoned Salt--I just kind of created my own with what I had in the spice cupboard.  Other than that, I followed it pretty closely.  It turned out well; lots of flavor and the husband and kids ate it up.  I served it with a caesar salad and some fruit.  Makes 10 servings.

You'll Need:

• 8 oz. uncooked angel hair pasta
• 1/4 c. chopped fresh parsley
• 1 1/2 lbs. ground beef
• 1 1/2 tsp. Paula Deen's House Seasoning (To make a batch of this, mix 1 c. salt, 1/4 c. black pepper, and 1/4 c. garlic powder)
• 1 1/2 tsp. sugar
• 1 1/2 tsp. Paula Deen's Seasoned Salt
• 1 1/2 tsp. Italian seasoning
• 2 c. tomato sauce
• 1 c. water
• 2 c. canned diced tomatoes
• 2 cloves garlic, chopped
• 1/2 c. diced green bell pepper
• 1/2 c. diced onion
• 1 c. grated cheddar cheese
• 1 c. monterey jack cheese
• 2 small bay leaves

Preparation:

1. Preheat oven to 350 degrees.
2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.  Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
3. Crumble the ground beef in a large skillet.  Cook over med-high heat until fully cooked, with no pink color remaining.  Drain the fat from the meat, and then add the ground beef to the stockpot.  Simmer for 20 more minutes.
4. Cook the pasta according to the package directions. 
5. Cover the bottom of a 13 x 9 inch pan with sauce.  Add a layer of pasta and then a little less than 1/2 of the cheese; repeat the layers, ending with the sauce.  Bake in the oven for 30 minutes.
6. Tope the casserole with the remaining cheeses, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.  Cut into squares before serving.

Recipe and link:  http://www.pauladeen.com/recipes/print_view/210/

Week 42: Recipe #1--Grilled Black Bean and Cheese Quesadillas

I found this recipe on Pinterest, and it comes from a site called Real Mom Kitchen (see link below).  These were destined to be a win for my kiddos, who LOVE black beans and quesadillas.  Never thought to put them together, and they were great!  Plus, this was a super easy recipe to make on a busy weeknight.  I followed the recipe exactly and served it with a side of homemade guacamole and some applesauce.  Makes 5 large quesadillas (it calls for 10 tortillas), so I halved the following ingredients for my family of four.

You'll Need:

• 2 (15 oz.) cans of black beans, drained
• 1 c. salsa
• 1 tsp. cumin
• 2 c. shredded colby-jack cheese
• 10 (8-in.) flour tortillas
• optional garnishes:  sour cream, salsa, or guacamole 

Preparation:

1. Preheat your grill to medium heat.
2. In a bowl, add 1 can of your black beans and mash with a potato masher until beans are well mashed.
3. Add the remaining 1 can of beans along with the salsa and cumin to the mashed beans.  Stir until well combined.
4. Divide the bean mixture between 5 of the tortillas.  Spread evenly over the tortillas.
5. Sprinkle about 1/3 cup of the shredded cheese over the beans on each tortilla.
6. Top with remaining tortillas and place on the grill.  Cook about 2 minutes per side until crisp and golden.
7. Cut into wedges and serve with salsa, sour cream, or guacamole.

Recipe and link:  http://realmomkitchen.com/12300/grilled-black-bean-and-cheese-quesadillas/