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Tuesday, August 30, 2011

Fettucini Zucchini

Just when I think I've had just about every style of pasta sauce, Amy hits a home run. Other then a little dicing this recipe should only take about 15-20 minutes to make. Which is great because time is always a factor. 

By comparison, here are the Zucchini that we got from Amy's Mom's garden. Dominic, our son is 3 years old and a bout 3 feet tall. That zucchini is about 1 1/2 feet tall. I love Garden fresh veggies. 

Large dice the zucchini.
If you like you can add 1/2 cup mushrooms and saute with zucchini 
Saute in butter until firm but soft.
add 1 tsp minced garlic
1/4 cup Cream Cheese
2 tbsp Parmesan  Cheese
1/4 cup milk
Prego Fresh Mushroom Sauce
Say what you want about using canned or bottled sauces. We use them as a base and add what we feel is needed to make the dish. Redpack gives you the cleanest canvas. Whereas, prego style sauces give you a good head start. This really helps us since it feels like we are always short on time. 

The kids food. Just Butter, garlic salt & Parmesan cheese.

My food. Don't you just want to lick the screen?

My Dad's Recipes .... or not.

If you've noticed, from time to time I'll just send pictures from my phone of my family gatherings food spread, eating out and sometimes eating in. I can post to my blog via e-mail and sometimes I'll forget to add any words. I know, I know, brilliant. I've gotten better. This is, however, not one of those times. My Father, God love him, refuses to cough up any recipes. He is convinced that Paula Dean, Bobby Flay, Masaharu Morimoto trolls Do You Burn Toast? for recipes. Really... What really stinks is that his food is awesome. Below is Beef Brisket Sandwiches with Sweet Baby Rays Dipping Sauce, Corn on the Cobb and Everclear Sundae. The sundae gets it's name from the cherries that have been soaking in Everclear Grain Alcohol for over a year. Sorry Food Network, again, no recipes.

Beef Brisket Sandwiches

 Corn on the Cobb

 Everclear Sundae with Homemade Brownies

Saturday, August 20, 2011

Magee Family Farm's Fresh Corn

No complicated drawn out recipe here today. Just the freshest Corn you can get your hands on. If you ever find yourself in the position to buy fresh corn from a farm, buy it. I know what you are thinking; what's the difference, grocery, farm, frozen, it's all the same. It's not and all it takes is one taste of Farm Fresh Corn to fall in love. The fresh stuff is juicy, crunchy & packed with flavor. We all have a farm on the way home from work that we pass. If you don't, well, take the long way home. Fresh Corn stands will be popping up. Do yourself a favor and stop. Thank me later. I'd tell you where Magee Family Farms is but then we'd have to share. Sorry

Here's Papa & Dominic picking Corn.

Dominic was in charge of putting them in the box.

Fresh Shucked & waiting for the cows

Only butter will do. I take no responsibility for taste if you "can't believe it's not butter". Butter makes everything better.

Friday, August 19, 2011

My Dadz Nutz

So I was in a local grocery store today, Lakeview Market & Drive Thru in Portage Lakes, OH when I came across these. My Dadz Nutz. Put a smile on my face. I hope it does yours. Next time I'm there I'll have to try My Dad's Nutz and I'll keep you posted. At $5 they better be good.

Wednesday, August 17, 2011

Chicken Tortilla Soup

Another Soup from Amy. Delicious. She used to make this at a couple of the restaurant we worked at together. She has perfected the recipe. It has the perfect blend of spice and texture. Enjoy!

3 cups Cooked Shredded Chicken
1 Green Pepper
1 Green Onion
1 Can Corn
2 Tbsp Butter
2 Cans Diced Tomatoes w/ Green Chili's
4 Chicken Bullion Cubes
1 Tbsp Chili Powder
1 Tbsp Garlic Salt
1 Tsp Cumin
6 cups water
2 Limes

Saute pepper & Onion until Translucent. Add all other ingredients except the Limes and Simmer until veggies are soft, about 20-30 minutes. Add Lime juice just before serving. Garnish with Shredded Cheddar Cheese and Tortilla strips.

Sunday, August 14, 2011

Stuffed Pepper Soup

So, if you have been following the blog you know that Amy makes awesome soups. Chili, chicken, beef, seafood, creamy, brothy, etc. Awesome. This Stuffed Pepper Soup is no exception. You may think "Hot soup in the middle of the summer? really?" To which I respond. A good soup is appropriate any time of year, even in the thick of Northeast Ohio summer heat. 

1 lb Ground Beef
1 green pepper
1 tsp pepper
2 tsp onion powder
2 tsp Garlic Salt
2 chicken bouillon cubes
2 cans tomato soup
1 can tomato paste
1 cup instant rice
5 soup cans water
Brown meat. Add Seasonings & Peppers. Mix tomato paste with 1 can of water. Add all liquids & bullion. Simmer for 20 min, add rice - let cook for another 5-7 minutes. Sprinkle with cheddar cheese.

Saturday, August 13, 2011

Hog Wild Pig Roast at Drake Alliance Church

You are missing out if you don't hit at least one Pig Roast every summer. Amy's dad invited us to a Pig Roast catered by Hog Wild at his Church, Drake Alliance in Grove City. I'm not real big on BBQ. Too many quality control checks at the restaurants I've managed over the years taste testing mediocre sauces. Hog Wild's BBQ is anything but mediocre. Their pork fell off the bone, Their sauce is savory and they make great fixins, which is often an afterthought to most BBQ chefs. Not Hog Wild. 

You have to respect any Chef that is willing to prepare food right in front of you.

Great Fixins. The Cole Slaw was awesome. Creamy, a little tart but sweet. You could tell it was Homemade. Too many processed Cole Slaws have way too much vinegar which is over-balanced with way too much sugar. 

This was my second round. I ate the 1st one too fast. Their BBQ is probably my favorite. A close second is Eli's Ribs. I can't wait for the Canfield Fair to roll around so I can get a half slab.