Pasta Pomodoro

• 1 14 oz can crushed (or diced) tomatoes, (if fresh cherry tomatoes are available add additional to sauce)
• 2 tablespoons extra virgin olive oil
• .5 onion finely diced
• 2 to 3 cloves garlic minced
• 1/8 teaspoon red pepper flakes
• 1/4 teaspoon salt or as needed
• 6 oz dry spaghetti
• fresh ground black pepper
• 1/4 cup grated parmesan cheese
• 2 sweet cherry peppers, chopped (optional)(Messetta)
• 2 teaspoon capers (optional)
• 2 oz red wine (optional)
• fresh herbs, basil or parsley, chopped (optional)

Heat olive oil in a large skillet (not cast iron) over medium-high heat. Add in onion and saute 5 to 7 minutes until soft. Add in garlic and red pepper flakes and saute 1 minute more.

Add tomatos, season with salt, and bring to a simmer, add black pepper and more salt if needed. Add cherry peppers, capers, wine (if using). Simmer 10 minutes.

Meanwhile, cook pasta in boiling salted water according to package directions, drain.

Add pasta to sauce and toss to coat. Sprinkile with parmesan and fresh hers if using.

Recipe from The Stat At Home Chef.

  

Mediterranean Pasta Salad

• 1 LB Pasta cooked (al dente) according to package
• 1 Cup Mixed olives, pitted
• 2 Fresh arugula (optional)
• 1/2 Cup Fresh parsley leaves, chopped (optional)
• 1/4 Of a red onion, minced
• 4 oz Crumbled feta
• Cherry tomatoes, halved
• 1/2 Cucumbers, diced (or more if desired)
• 1 Cup Hard salami, diced (optional)

Mediterranean Dressing
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1/2 tsp Salt
• 1/2 cup Extra virgin olive oil
• 2 tbsp Red wine vinegar

Whisk together the dressing ingredients in the bottom of a large salad bowl.

In the same bowl, toss the cooked (and cooled) pasta, olives, arugula**, parsley, red onion, cherry tomatoes, feta, cucumber, and salami (if using) with the homemade Italian dressing. Serve immediately, or allow to chill in the refrigerator.

**If making ahead, omit arugula and add it right before serving.

Recipe from The Modern Proper

  

Papi's Cheesy Bacon Dip

• 4 T Papi's Sauce
• 8 oz Cream Cheese (softened)
• 2 T Green Onions - Chopped
• 6 Oz Cheddar Cheese - Grated
• 1/2 Cup Mayonnaise
• 4 T Crumbled Bacon

Combine fist 5 ingredients, spread in 9x9 glass pan. Sprinkle bacon bits on top. Bake 350 deg for 15 minutes.

Serve with Corn Chips.

  

Hot Cheese Logs

• Large Box of Velveeta
• 8 oz Cream Cheese
• 1 cup of shredded cheddar cheese
• Chopped Jalapenos
• Salt/Pepper to taste
• Chopped Pecans

Let cheeses soften, mix togehter

Add, Jalapenos, salt/pepper

Divide mixture and roll into logs, roll each log in chopped pecans.

Wrap logs in wax paper, refrigerate overnight

Serve with crackers.

Taco Dip

• Fat Free Refried Beans
• 8 oz Light Sour Cream
• 1 pack taco seasoning
• 1/2 Jar Salsa
• 2 Cups Shredded Cheese

Mix sour cream and taco seasoning. Mix in remaining ingredients

Chex Muddy Buddies

• 9 Cups Rice Chex, Corn Chex or Chocolate Chex cereal (or combination
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Put cereal into large bowl, set aside.

In 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter, uncovered on high for 1 minute, stir, heat 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.

Pour mixture over cereal, stirring until evenly coated.  Pour into 2 gallon resealable food storage bags.

Add powdered sugar. Seal bag.  Shake until well coated. Spread on wax paper to cool.

Slow Cooker Beef Stew

• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon Garlic Powder
• 1 teaspoon Beau Monde Seasoning (optional I guess, because who has this?)
• 1/2 teaspoon Rosemary
• 1/4 teaspoon Black Fine Grind
• ^*1 bag (16 ounces) frozen stew vegetables
• 1 to 2 cups pearl onions
• 1 pound beef stew meat, cut in 1 -inch cubes
• 1/2 cup red wine
• 1 Bay Leaf
• 1 can (14 ounces) diced tomatoes, undrained
• Salt to taste
• Optional - 1 to 2 tablespoons tomato paste. Add when you add the canned tomatoes

Mix flour, sugar, garlic powder, Beau Monde seasoning, rosemary and pepper in a small bowl.

Place vegetables in bottom of slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes.

Place lid on slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours. Remove bay leaf before serving.

^*Recipe Note:  Substitute 4 cups fresh vegetables for the frozen stew vegetables.  Use potatoes, sweet potatoes, onions, carrots, celery, fennel, parsnips or any other combination of vegetables.

Cut fresh vegetables into same size cubes.