Recipe swap!

If you are a lazy cooker like myself, this one is super easy and really good.

Make your macaroni on the stove as you normally would. (a whole box or bag is good)
Once it’s done and ready to eat, drain the water and dump the pasta in a casserole dish.
Pour 2 cans of tomato sauce over it.
Spread some sliced velveeta cheese over the top so its almost fully covered.
Place in microwave for 5 min.
Remove and stire.
Place in microwave for 5 min.
Stir and eat!

made this last night and hubby was in love…
http://www.foodnetwork.com/recipes/ree-drummond/cherry-limeade-recipe/

We usually make this once a week, we sautee some shrimp in a separate pan and then place them on top when serving. So good and so easy!

https://food52.com/recipes/30147-martha-stewart-s-one-pan-pasta

Ingredients

1 lb angel hair
1/4 cup EVOO (Tuscan infused if possible but not necessary)
1/4 cup Romano Cheese (Real cheese, cheese DOESNT COME IN A CAN!!!!)
1 clove of minced garlic per person eating

Prep pasta according to instructions. usually boil for 7 minutes. (You can add oil to the water to prevent pasta from sticking because the sauce is an oil based sauce)

3 minutes into boiling pasta
Over medium high heat add EVOO. Add garlic. stir and cook garlic until a light brown (about 4 minutes) remove from heat

Drain pasta and place in bowl. Pour infused garlic oil with garlic over pasta. Add cheese and toss.

Profit

Whole meal in about 10 minutes from water boiling point. Do not skimp on the cheese or olive oil. Good quality ingredients make this an easy, fast, simple meal with high flavor impact.

@dngnb8 that was hilarious! love him!! and the meal looks great

Cacio a pepe in my house is a staple. Unfortunately, only I can seem to make this simple dish. My wife made it and it came out Zuppa Cacio a Pepe.

It was a watery mess. Then she said, I DID IT JUST LIKE YOU!!!!!

Um, no you didn’t, mine is a creamy state of deliciousness one eats with a fork.

She was not happy.

Moral of the story? Let the Italian do the cooking. Mangia

Fast Dessert: Fried Pies

1 can of Grand Biscuits
1 stick of buttah flavored crisco
Some pie filling you like: Apple, cherry, chocolate etc. Comstock peach is my fave.
Powdered sugar
water in a dish
Flour for dusting

Heat crisco in iron skillet on medium heat until melted.

Place some flour on a table. Roll a biscuit out flat in a circle. Place pie filling inside. Dip your finger in water and run along edges. Fold over biscuit and crimp edges or fork seal it. Make sure you get air out.

Fry until golden brown on each side.

Plate up, dust with sugar, serve hot with ice cream, look like a hero.

This is my GO-TO Meatball Recipe. I generally make meatballs every other Sunday, and half I make beef and the other half I make with ground turkey which great option!

For the meatballs:
1 pound high-quality ground beef, or 1 pound of ground turkey
2 garlic cloves, chopped – I use more than 2 because I garlic!
3 tablespoons fresh parsley, chopped
6 tablespoons Pecorino Romano cheese, finely grated
1 egg
1/2 cup 2% milk
1/2 cup seasoned breadcrumbs – Regular or you can substitute Gluten Free breadcrumbs
For the sauce – I generally triple this recipe
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 small onion, chopped
1 dried red pepper
1 28-ounce can Crushed Tomatoes
3 tablespoons fresh parsley, chopped
1/4 teaspoon salt

Preheat oven to 400F.
Prepare the meatballs: Put all ingredients into a large mixing bowl. Knead everything together with clean hands. You want to feel for the right texture — It should be soft, but not sopping wet. If it’s not soft enough, add 1 more tablespoon of milk. Once all ingredients are combined, form balls the size of an egg by pushing them into the shape softly in your hands. Do NOT roll the meat into balls on your palms! Baby the meat, form it lovingly into the balls. Place meatballs on a nonstick baking sheet. Bake for 30 minutes, remove and reserve.

Prepare the sauce: Heat oil in a large saucepan over medium heat. Add the garlic and onion, and sprinkle the salt over them to bring out their flavor. Break pepper in half to release the seeds and add it to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.Add the can of crushed tomatoes. Bring to a boil. Add parsley. Reduce the heat to medium-low. Simmer, stirring occasionally, for 5 minutes.

Add the meatballs to the pan / pot. Simmer, stirring occasionally, for 30 minutes. Serve meatballs and sauce on its own, over spaghetti or in a sub roll.