Kristen's Spaghetti and Meatballs

My friend Kristen made this on our trip to Chelan, and it was delicious!
Here's the recipe with her notes:

Aunt Doris Spaghetti and meatballs

Meatballs
1.5lbs hamburger (I don't use hamburger usually. I'll use combination of spicy chicken sausage and pork and add fennel and anise seeds to make it more "sausagy" if not using sausage. any combination ground meat works if you add spice)
1 C parmesan (I use the bagged shredded stuff from trader joes)
2TB oregano (I use heaping TBS of oregano & parsley and add Basil too)
2TB sugar (I use probably half)
2 tsp salt
2TB parsley
1/4 tsp red pepper (I use more)
1.5 C breadcrumbs (I use the Italian variety)
2 eggs
1/2 onion diced (or more)
2 cloves garlic (I use a lot more !!!)
salt and pepper

Bake balls 15-20 min at 350

Sauce
1 lg can 28oz tomatoes (crushed)
1 lg can or two small cans tomato paste
3 cans tomato sauce
1/2 can water (or more-eyeball it)
2 tb sugar (I use less)
6TBS parsley
3TBSs oregano
1/2 tsp red pepper

I add onion and garlic to this too. Just sauté it in some olive oil before adding all the cans.
Simmer sauce for couple hours. add water if needed. I don't like it too thick but not runny either
Add the meatballs last half hour or more if you want.

Cincinnati Chili

Ingredients

• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 2 tablespoons sweet paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 1 1/2 teaspoons ground cinnamon
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1 1/2 pounds ground beef chuck
• Kosher salt
• 1 6-ounce can tomato sauce
• 1 cup diced tomatoes
• 1 bay leaf
• 2 tablespoons chopped unsweetened chocolate
• 1 tablespoon cider or red wine vinegar
• 2 tablespoons Worcestershire sauce
• Freshly ground pepper
• 12 ounces cooked spaghetti
• 1 19-ounce can kidney beans, drained and rinsed
• 1 pound grated cheddar cheese
• Oyster crackers, for serving

Directions

Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.
Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar. Serve with the oyster crackers.

PW's Alfredo Pasta

 

 

Ingredients

• 1 pound Fettuccine Noodles
• 1 stick Butter
• 1 cup Heavy Cream
• Salt and Pepper, to taste
• 2 cups Freshly Grated Parmesan Cheese

Preparation Instructions

Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.

 

Crockpot Chicken Tacos

 

 

Place 6 boneless chicken thighs in the crockpot.  Cover with 1 can of diced tomatoes and 1-2 Tablespoons taco seasoning, to taste.

Cook on high for 6-7 hours.  Shred chicken with a fork and inside tortillas with condiments.

Fried Green Tomatoes

 

Ingredients:

4 large green tomatoes 2 eggs 1/2 cup milk 1 cup all-purpose flour 1/2 cup cornmeal

1/2 cup bread crumbs 2 teaspoons coarse kosher salt 1/4 teaspoon ground black pepper 1 quart vegetable oil for frying

Directions:

1.	Slice tomatoes 1/2 inch thick. Discard the ends.
2.	Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3.	In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Hamburger Noodle Bake

 

Ingredients

• 5 cups uncooked egg noodles
• 2 pounds ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
• 2 cups (8 ounces) shredded cheddar cheese
• 1-1/2 cups water
• 1/2 cup chili sauce
• 1-1/2 cups soft bread crumbs
• 3 tablespoons butter, melted

Directions

• Preheat oven to 350°. Cook noodles according to package
• directions until al dente; drain. In a large skillet, cook the beef,
• onion and green pepper over medium-high heat for 10-12 minutes or
• until meat is no longer pink; drain. Stir in the noodles, soup,
• cheese, water and chili sauce. Transfer to two greased 8-in.-square
• baking dishes.
• Toss bread crumbs and butter; sprinkle over casseroles. Bake,
• uncovered, 35-40 minutes or until bubbly and golden brown. Yield:
• 2 casseroles (4 servings each).

Slow Cooker Cheesy Chicken and Rice

1 cup rice
2.5 cups hot water
1/2 cup chopped celery
1 can cream of mushroom soup
1 can cream of chicken soup (can use cream of celery if like more celery taste)
1lb chicken breasts- each cut in 1/2
1 package dry onion soup mix
paprika

Mix all ingredients except chicken together in slow cooker. Place chicken breasts on top. Sprinkle with a little paprika (1/2 tsp or so) and cook high for 3-4 hrs or low for 6-8hrs until Chicken is done. The rice is suppose to be a little sticky with this meal. Sever it up with a side of veggies (or throw some broccoli in to cook with it!) and you've got a great meal.

Again this meal can go in the oven too. Place in baking dish and cover with foil. Bake 375* for 2 hrs.