Tag Archives: Oregano

Baked Spaghetti Squash Casserole with Sweet Sausage, Peppers and Onion

10 Oct

Baked Spaghetti Squash Casserole with Sweet Sausage, Peppers and Onion-001

This was fantastic!  I love using bratwurst in my pasta dishes in place of ground beef.  It bursts with flavor and adds sweetness.

Ingredients:

  • 1 large spaghetti squash
  • 4 to 5 bratwurst, casings removed
  • 2 bell peppers, your choice of colors, diced
  • 1/2 red onion, diced
  • 3 cloves minced garlic
  • 1 (14.5 oz.) can diced tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp each salt and black pepper
  • 1 cup shredded Parmesan

Preparation:

Preheat oven to 400 degrees.  Halve spaghetti squash and place cut side down on buttered baking sheet.  Bake for 40 minutes or until tender.  Cool to the point of being able to handle, remove and discard seeds then shred pulp gently with a fork so that strands resemble spaghetti noodles.  Reduce oven temperature to 350 degrees.

While squash bakes, cook and crumble bratwurst in a skillet over medium heat.  Add peppers, onion and garlic and continue cooking until vegetables are crisp tender.

Add squash, tomatoes, basil, oregano, salt and pepper to skillet and heat through.  Remove from heat and drain excess liquid.  Mix in 3/4 cup Parmesan and transfer to a greased 9×13 or oval 2 quart casserole dish.  Bake uncovered for 30 minutes, topping with remaining Parmesan for the last five minutes of baking time.

Baked Spaghetti Squash Casserole with Sweet Sausage, Peppers and Onion b

Recipe and photo by me MyLittleFoodSpot.com

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Classic Two-Meat Chili

22 Feb

classic two meat chili01I found this recipe in some slow cooker cookbook but have found, over time, that I prefer just about everything prepared by some method other than a crockpot.  The flavors of this soup are very well balanced and I have always loved the addition of the ground sausage so I had to adapt it to a stovetop method (didn’t take too much genius).  I sometimes eliminate the “spicy” from the sausage and/or the beans, depending upon my mood, what’s stocked in my cupboard and what’s available at the supermarket.

Ingredients

  • 1 lb lean ground beef
  • 1/2 lb Jimmy Dean spicy ground pork sausage
  • 1 onion, chopped
  • 28 oz can stewed tomatoes, undrained
  • 15 oz can tomato sauce
  • 1 tsp sugar
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp dried oregano
  • 30 oz can spicy chili beans, undrained

In a dutch oven or other heavy pot, cook ground beef, sausage and onion; drain.

Add remaining ingredients, bring to a boil and simmer for at least an hour (up to 3 or more hours) to allow the flavors to meld.

Photo by me, My Little Food Spot

Grilled Chicken with Italian Salsa

20 Jun

Simple, healthy, delicious.  The salsa is like a bruschetta, minus the oil.  Excellent served over a bed of fresh baby spinach or with sauteed spinach on the side.  Slice a loaf of ciabatta, brush it with olive oil, sprinkle with salt and pepper and toss it on the grill just before the chicken is done.  I just made it for a friend who recently had a baby.  It’s perfect for a summer “gift meal” because you can get the chicken marinading in a zip-top bag, package up the salsa in a reused sour cream tub and drop it off early.  All they have to do that evening is throw it on the grill.  On those super hot days your friends won’t have to heat up their house with the oven and they will have absolutely zero clean-up.

Ingredients for Salsa:

  • 2 1/4 cups chopped tomatoes (about 2 medium)
  • 1/2 cup chopped fresh basil
  • 1 tablespoon thawed orange juice concentrate
  • 1/2 tsp. salt
  • 2 cloves garlic, minced
  • 1/2 tsp. balsamic vinegar
  • 1/4 tsp. freshly ground black pepper

Ingredients for Chicken and Marinade:

  • 1 tsp. oregano
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tsp. rosemary
  • 1 tsp. parsley
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

To prepare salsa, combine the first 7 ingredients in a medium bowl.  Cover and chill 1 hour.

To prepare chicken, preheat grill.

Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag.  Add chicken to bag; seal.  Marinate chicken in refrigerator 1 hour, turning occasionally.

Remove chicken from bag; discard marinade.  Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done.  Serve with salsa.

 

Recipe from myrecipes.com

Photo by me, My Little Food Spot.

Garlic-Artichoke Pasta

14 Jun

If you like artichokes and you LOVE garlic, this recipe is da bomb.  It is simple and very flavorful.  This works as a vegetarian main dish, but because, in my husband’s opinion, no meal is complete without meat, I like to serve it with grilled or sauteed chicken on the side.  Tonight we accompanied it with grilled sweet Italian sausages topped with sliced, grilled bell peppers.  A winning combination.

Ingredients:

  • 3 14-1/2 oz. cans diced tomatoes
  • 2 14-oz. cans artichoke hearts, drained and quartered
  • 6-9 cloves minced garlic
  • a few leaves of fresh basil or 1 tsp. dried
  • 1 tsp. dried oregano
  • 1/2 cup whipping cream
  • 12 oz. dried linguine, angel hair or other favorite pasta
  • Finely shredded parmesan cheese (optional)

1. Coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. Drain 2 of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker combine drained and undrained tomatoes, artichoke hearts, and garlic, basil and oregano.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream and let stand about 5 minutes to heat through.

3. Cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with cheese. Makes 6 servings.

Recipe inspired by Better Homes and Gardens

Photo by me, My Little Food Spot

Trevor’s Baked Pasta with Summer Veggies

13 Jul

baked_penne[1]

Ingredients:

  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 2 bell peppers, sliced
  • 2 zucchini, sliced
  • 2 T olive oil
  • 1 lb. penne pasta
  • 1 cup part-skim ricotta cheese
  • 1/2 cup shredded Parmesan plus an additional 1/2 cup
  • pinch of nutmeg
  • 3 Tomatoes, chopped
  • 1 tsp. dried oregano
  • 1/2 lb. mozzarella, cubed
  • salt and pepper to taste

1. Preheat oven to 425 degrees.

2. Cook pasta about 2 minutes short of package directions (it should be a bit firm).

3. Toss onion, garlic, peppers, and zucchini in a large bowl with olive oil, salt and pepper to taste.  Place vegetables on a baking sheet and bake for 10 minutes or until slightly singed.

4. Mix ricotta, 1/2 c. Parmesan and nutmeg together in a large bowl.  Gently fold in cooked pasta, veggies, tomatoes, oregano and cubed mozzarella.  Pour into greased baking dish.

5. Sprinkle top with remaining parmesan.  Bake uncovered until slightly brown and bubbling (about 20 minutes).  Serve immediately.

Recipe and photo from Parenting magazine

Hot Bean and Cheese Dip

22 Feb

Ingredients

  • 1  (14.5-ounce) can diced tomatoes, drained and divided
  • 1/2  teaspoon  hot pepper sauce
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground cumin
  • 1/4  teaspoon  dried oregano
  • 1  (16-ounce) can pinto beans, rinsed and drained
  • 1  (16-ounce) can fat-free refried beans
  • 1  (4.5-ounce) can chopped green chiles, drained
  • Cooking spray
  • 3/4  cup  (3 ounces) shredded sharp cheddar cheese

Preheat oven to 350°.

Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

Yields 4 1/2 cups (serving size: 1/4 cup)

Recipe adapted from SouthernLiving.com

Three-pepper Pork Cutlets

11 Jul

Ingredients:

  • 1 lb pork tenderloin
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp dried rosemary, crushed
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1/4 tsp black pepper
  • 1/8 tsp ground red cayenne pepper
  • 1 tsp olive oil
  • 2 clove garlic, crushed
  •   Vegetable cooking spray

 

1. Cut pork crosswise into 12 slices.  Place each pork slice between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using the heel of your hand or a meat mallet.

2. Combine paprika and next 9 ingredients; rub over both sides of pork slices.  Broil or grill.

Recipe from Southern Living