Homemade Spaghetti Sauce

I am queen of opening a jar of spaghetti sauce and mixing it with noodles. It is usually my staple meal for those nights when I have no idea what we are going to have for dinner and noodles and Ragu are the only things I always have in my pantry. But, for some reason, no one likes my spaghetti. Sorry Ragu...but, no matter how much you advertise how great your jars of spaghetti sauce are, my family will not eat it.

So, I saw this recipe on My Kitchen Cafe and decided to give it a try. My family loved it and my house smelled so good! All the kids were creaping down from upstairs talking about how good dinner smelled. It makes a ton and I eliminated one of the jars of crushed tomatoes...I was running out of room in my skillet. Start with a big pot! I had plenty to feed my family plus extra kids that were over, freeze some for later use AND take a bowl to one of my overly busy friends for and emergency dinner night whenever she needs something. And, did I mention how good my house smelled?

Homemade Spaghetti Sauce
Printable Version

3 tablespoons olive oil
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.

Freezable Meal: The finished spaghetti sauce freezes very well. I store mine in a freezer-safe container. To serve, I thaw in the refrigerator (usually about one day) and reheat over medium-low heat in a saucepan on the stove.

Tomatilla Dressing

This is supposedly the dressing from Cafe Rio. I found the recipe on The Girl Who Ate Everything. It goes great with her recipe for Cafe Rio's pork and cilantro rice. I think it's supposed to go on a salad but, it's great on tacos or as a dip, although it's a little runny and better for a dip after it has set for a day.

And, in case you don't know (I didn't), a tomatillo is basically a green tomato (duh!) and is usually covered in a leaf. I had to ask the produce guy to find me a tomatillo and then made the mistake of asking if I take the leaves off or what? He said "I don't know what the hell you do with the thing." Remove the leaves.

Tomatillo Dressing

1 pkg Hidden Valley Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed.

Blend all together in a blender or food processor.

Tres Leches - Remake

I used to hate Tres Leches cakes. I'm not a fan of milk and these cakes were a little too milky for my taste. I've come a long way...still don't drink milk but, have learned to tolerate it in my deserts and have even learned to love a good Tres Leches.
I posted a recipe for one of these cakes a few weeks ago that I found on the Pioneer Woman's blog. You usually can't go wrong with anything she makes (or does for that matter) and while it was good, it was a little heavier than I like.
My friend Suzanne told me that she had a much better Tres Leches recipe and her daughter posted it on her blog so, I stole it and tried it. They were right...much better. Lighter and fluffier! So, I'm doing away with my previous attempt at Tres Leches and sticking to this one. Thanks girls!

Tres Leches Cake

1 box white cake mix
3 large eggs
1 cup water
1/4 cup vegetable oil
1 tsp. vanilla extract
1 14 oz. can sweetened condensed milk
1 12 oz. can evaporated milk
1 cup milk
Cool whip
Strawberries for garnish

Preheat oven to 350 degrees F. Spray a 9 x 13-inch pan with cooking spray and set aside.In a large bowl, beat the cake mix, eggs, water, oil and vanilla until smooth. Pour into prepared pan. Bake 30 to 40 minutes or until golden brown. Remove cake from oven and let cool 10 minutes.Meanwhile, stir together the sweetened condensed milk, evaporated milk and regular milk til well blended. Poke cake all over with a skewer and pour milk mixture all over cake, pressing lightly to make sure milk is completely absorbed. It may seem really full, but it will all get absorbed.Frost cake with cool whip and place sliced strawberries on top. Keep refrigerated. Enjoy!!
Recipe and picture are from Lick the Bowl Good.

Carolyn's Southwest Soup

There are tons of taco soup recipe out there and I've tried and like most of them. This is one of my favorite chicken ones from my friend Carolyn.

Carolyn's Southwest Soup

4 chicken breasts, cooked and diced

1 small onion

1 clove garlic

1 cube chicken bouillon

1 red bell pepper

1 green bell pepper

2 cans chicken broth

1 can corn

2 tsp. cumin

1/4 c. salsa

2 T. cornstarch

2 T. water

1 bag tortilla chips

1 pkg. shredded monterey jack cheese

1 avocado

Saute chicken in a little olive oil with diced onion, minced garlic, and 1 crushed cube of chicken bouillon in large saucepan. Add diced bell peppers, chicken broth, corn, cumin and salsa. Bring to a boil. Mix together cornstarch and water, then add to soup. Reduce heat and simmer 15-20 minutes. When serving, crumble tortilla chips into the bottom of each serving bowl. Add soup, then sprinkle with cheese and avocado.

I actually did this in the crockpot this time and it worked great. I added black beans and I also recommend the lime flavored tortilla chips for serving. I usually top with sour cream.