Pasttata

I got this recipe from the Food in my Beard guy. I was looking for a good way to get rid of some left-overs and he delivered. The link is to his actual recipe with cool photos and stuff so look at it if you can't figure out what I mean.

Pasttata (pronounced: pas-ta-ta) (heh heh)

3 small zucchini (chopped into bite sized pieces)
2 cloves of garlic (minced)
1/2 cup sun dried tomatoes
1/2 ground turkey (or pork or sausage or beef - whatever)
1 medium onion
1/4 teaspoon of: sage, marjoram, cayenne, rosemary (or whatever you like)
1/2 lb. leftover cooked spaghetti noodles
6 eggs
2 cups cheese of your choice (I used fontina, Parmesan, mozzarella, brie)
salt and pepper to taste

Preheat oven to 350 degrees.
Brown the meat in a large oven-proof skillet and drain off grease. (On medium heat)
Cook the zucchini in the skillet (if needed) with the onion, garlic, tomatoes, and dry spices.
Add the meat back in and mix well.
Add the spaghetti noodles and mix well.
In a bowl, mix the eggs and 1 1/2 cups of the cheese.
Pour cheese and egg mixture into pan with all the other ingredients.
Use tongs to incorporate it all together.
Let it begin to cook in the pan like you do a frittata.
Once it is mostly cooked (eggs are no longer runny) put it in the oven to finish it off.
I say about 30-40 minutes in the oven. Look for it to begin to brown on top.
Take out of the oven and let rest 3-4 minutes.
Turn out onto plate and add the last 1/2 cup of cheese.
Put back in oven for a minute to melt the cheese.

Cut it like a pie and serve.

I found the spaghetti noodles make it a much heartier meal than your average frittata. Serve with some dinner rolls and a salad for a filling meal. YUM!

Angi - Smoke free and Healing for Twenty Days, 9 Hours and 3 Minutes, while extending my life expectancy 1 Day and 9 Hours, by avoiding the use of 408 cigarettes!

Pulled Pork in the slow cooker

Prep time: 10 minutes
Cook time: 12 hours

3.75 lbs. pork shoulder or butt (you strain off all the fat in the end - but if you prefer the meat to be tougher you could get a pork loin)
2 large onions (I used yellow this time but you should pick your fave.)
1 cup ginger ale (or your favorite beer!)
18 oz of your favorite BBQ sauce (I used Sweet Baby Ray's Original)
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper
1/2 tsp. Adobo
1/2 tsp. Red Pepper flakes
2 cloves garlic (minced)

Slice the onions into nice sized pieces and put in enough to cover the bottom of the crock pot. Use the rest of the onions on top of the roast.
Combine all the dry spices and sprinkle over the roast.
Put the roast in the crock pot and put the garlic on top.
Pour the ginger ale over the top of the roast.
Cover, turn on low, cook 10 hours. (if you are in a hurry cook on high for 6 hours)

Turn off the crock pot and let it cool a little. (about 10 minutes or until it stops boiling - don't burn yourself!!)
Dump contents of crock pot into a big strainer and let all the fat drain off. Rinse the meat with water and pick out the bones and any pieces of fat that didn't melt. Let the water drain off and dump it back in your crock pot.
Use tongs or 2 forks to pull the meat apart. (It should be falling apart!)
Add the BBQ sauce and turn on low.
Cook for another 2 hours.

Serve on a nice bun with cole slaw on top and bread and butter pickle slices. I made oven baked potatoes to serve alongside . You should do whatever you like best!

MMMMmmmmmmmm

Freezes really well when tightly wrapped in plastic.

Angi - Smoke free and Healing for Eighteen Days and 11 Hours, while extending my life expectancy 1 Day and 6 Hours, by avoiding the use of 369 cigarettes!

The Best Alfredo Sauce EVER

The best Alfredo sauce EVER!!!!

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My picky 10 year old and hubby both loved this. I doubled the garlic, took out one tbsp. of butter and added a dash of Adobo. YUM! Thanks, this was my first attempt at Alfredo. I'll never use another recipe.

Ingredients

• 7 tablespoons sweet butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1 cup 1/2 and 1/2
• 1/4 teaspoon white pepper
• 1/2 cup shredded Parmesan cheese
• 1 cup Mozzarella cheese
• A dash of Adobo
• 1 tablespoon fresh parsley
  
• 1 (12 ounce) box pasta of your choice

1. Melt butter in medium saucepan over medium/low heat.
2. Add the garlic, cream, 1/2 and 1/2, white pepper and bring mixture to a simmer.
3. Stir often.
4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5. When sauce has thickened add the Mozzarella cheese a little at a time and stir until smooth. STIR FREQUENTLY.
6. While the sauce cooks, boil pasta.
7. I added grilled chicken and steamed broccoli at the end.

This is soooooo good. Yum! I think about 600 calories per serving. Not nearly as bad as some of the Alfredo recipes I have seen out there.

Made this for Matt and Kenzie tonight. They LOVED it.

Angi - Smoke free and Healing for Fourteen Days, 23 Hours and 26 Minutes, while extending my life expectancy 1 Day, by avoiding the use of 300 cigarettes!

Prosciutto and Artichoke Fritatta

Angi's Prosciutto and Artichoke Fritatta

*You need a skillet/pan that can go from stove top to oven.

Serves 4-5

10 eggs (you can use eggs substitute but it will not come out as firm as using real eggs)
1 jar artichoke hearts (in brine) - - side note: you can use 1 fresh but you have to cook it first!
1 package prosciutto (about 6 oz.)
Splash of milk (or water if you are trying to lower the fat content)
1/2 a medium onion, diced
1 tablespoon of minced garlic (or 1 clove of fresh garlic)
2 or 3 good shakes of Adobo seasoning
1 or 2 good shakes of Cumin or Chili Powder (optional but adds a nice flavor!)
Salt and fresh ground pepper to taste
A dash of olive oil
Shred about 10 ounces of your favorite cheese.

Preheat oven to 350 degrees

Dump the artichoke into a strainer. Let the brine drain off and dump onto a pile of paper towels to get the excess. (Too much brine will make your fritatta bitter!)

Cut prosciutto slices into smallish pieces. I use a pair of kitchen scissors to get the size I like. Put a dash of olive oil into an oven safe skillet on the stove over medium heat. Saute the onion until it starts to get soft. Add the prosciutto and get it nice and warm; stirring often to keep from burning. Add garlic and artichoke.

While garlic is getting soft in the pan, whisk 10 eggs with the remaining seasonings, milk, and half the cheese. Dump this all in the pan and treat like scrambled eggs for a minute or two while it starts to set up. The idea here is to get it mostly cooked before it goes in the oven. Once it starts to set up, scrape the pan and move all the ingredients around. Do this two more times or so. It should still be slightly runny when you put it in the oven so it can set up correctly.

Put in preheated oven for about 30 minutes. You should check it after about 20 minutes, since all ovens are different. It looks like an egg pie when done. NO runny spots when you move the pan around.

Take out of oven (use hot pads!!!!!) and put on a heat resistant surface. Run a spatula around the edges of the pan to loosen. You can also push the spatula under the eggs if you have a crappy pan. Let this rest for about 5 minutes before putting a plate on top of the pan and turning it out. (Flip it over!)

Use your spatula to pound on the bottom of the pan if it doesn't come out.

Use the rest of the cheese on the top of the fritatta and let melt.

Enjoy!