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Tuesday, September 6, 2016

BAKED CREAM CHEESE SPAGHETTI

BAKED CREAM CHEESE SPAGHETTI

It’s pure comfort food at its best – so no. It is not diet-friendly. It is not skinny. It is not light. It’s comfort food at its best, and EASIEST!

BAKED CREAM CHEESE SPAGHETTI


Ingredients:
  • 1 pound ground beef
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • Kosher salt and freshly ground black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/2 cup whipped cream cheese
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh parsley leaves
Preperation:


  1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
  4. Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste.
  5. In a small bowl, whisk together cream cheese and sour cream.
  6. Add pasta to the prepared baking dish and layer with cream cheese and beef mixture; sprinkle with cheeses.
  7. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
Serve immediately, garnished with parsley, if desired.

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Saturday, March 26, 2016

BACON & BEEF MEATLOAF

BACON & BEEF MEATLOAF
Seasoned stock keeps this meatloaf juicy and flavorful. A revised ketchup delivers just the right amount of tang, spice, and sweetness. And the bacon? We think it speaks for itself. 


Ingredients:
SERVES: 8
  • 1 tablespoon olive oil
  • 1 onion, grated on large holes of a box grater
  • 1 garlic clove, finely chopped
  • ¾ cup ketchup
  • ¼ cup apple cider vinegar
  • 3 tablespoons dark brown sugar
  • ¼ teaspoon cayenne pepper
  • ¾ cup low-sodium chicken broth
  • ½ cup chopped fresh parsley
  • 2 large eggs
  • cup fine breadcrumbs
  • ½ cup finely grated Parmesan
  • 1 tablespoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 pounds ground beef chuck (15% fat)
  • 6 thin strips bacon

Preparation:
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil, then parchment paper.
  2. Heat oil over medium in a small skillet. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
  3. Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside.
  4. Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion and garlic; mix to combine. Add beef and mix well with your hands to combine. Transfer meatloaf mixture to prepared pan and form into a long log (about 12"x5"), smoothing surface. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath. Bake until an instant-read thermometer inserted into the center registers 165° and bacon is crisp, 70–80 minutes. Let rest 10 minutes before slicing.
Enjoy :)