eatatallies.com» Beef & Pork

Baked Spaghetti

Allie — Thu, 08 Nov 2012 05:20:56 +0000

It does not work for me to prepare dinner in the afternoon. In the afternoon, my kids need me, my undivided attention. When I am trying to make dinner while Caleb is asking for help with his homework, Bella is begging for a snack and Drew is coloring on the table, it just doesn’t work. My most enjoyable afternoons with my kids are when I know that dinner has already been taken care of so I can focus on taking care of them. This Baked Spaghetti is the perfect make ahead meal. Make it in the morning and enjoy the afternoon with your family, it’s a win win for everyone :)

Baked Spaghetti with Creamy Marinara Sauce
12 ounces uncooked spaghetti
1 pound ground beef
1 jar marinara sauce (26 ounces)
1 tablespoon butter
2 cloves garlic, minced
⅓ cup chopped onion
2 teaspoons fresh chopped basil
1 teaspoon fresh oregano
3 ounces cream cheese
Grated Parmesan cheese
1 can Fried Onions

Cook spaghetti according to package directions.

Drain and toss with 2 teaspoons olive oil. Set aside.

Melt the butter in a small skillet over low heat. Add the garlic and onions and cook until soft.

In a separate skillet, brown the ground beef over medium heat.
Once cooked through, drain the excess grease.

Add the garlic, onions, basil, oregano, and jar of marinara sauce to the cooked ground beef.
Stir in the cream cheese until melted and combined.

Put a thin layer of the marinara sauce on the bottom of your casserole dish.

Layer the spaghetti over the sauce.

Top with the remaining marinara sauce.

Sprinkle generously with Parmesan cheese.
(If making this ahead of time, now is the time to cover and refrigerate or freeze)
Otherwise, bake at 350 for 25 minutes.

Remove from oven and top with Fried Onions.
Then continue baking for an additional 5 minutes.

Enjoy!

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Slow Baked 6 hour Barbecue Ribs

Allie — Wed, 13 Oct 2010 10:59:00 +0000

Okay, I know that it has been awhile since I last posted. I just can’t seem to get it together these days. Balancing the preschool and kindergarten schedules, trying to make it to the gym on a regular basis, attending soccer practice and games, remembering snacks and show and tell, keeping a somewhat clean house and having dinner on the table. And that’s just the “have-to” list. It does not include all the surprise non-agenda items that occur on a daily basis from the the dirty diaper flinging two year old, the injury prone three year old, and the never know what your gonna get five year old. Yeah, life just doesn’t seem to be going all that smoothly over here.

However despite the crazy chaos in my house, I thought I should send something yummy your way. These ribs are actually quite perfect for crazy houses like mine. They take minimal time and effort as they slow cook all day. And just think, when your neighbor pops over at noon and your house already smells like dinner, she just might think that you actually have it all together ;)

Slow Baked 6 hour Barbecue Ribs

1 Rack Baby Back Ribs

2 cloves garlic, minced

1 onion, sliced

salt and pepper

Preheat oven to 400 degrees.

On the underside of the rib, remove the thin membrane and discard.

Cover the bottom of a baking dish with foil, allowing excess to hang over the sides.

Place half of the onions on the bottom of the baking dish.

Place ribs on top of the onions.

Rub one clove of garlic on each side of the ribs.

Sprinkle with salt and pepper.

Place the other half of the sliced onion on top of the ribs.

Wrap the foil tightly around the ribs, covering the completely.

Reduce the oven to 300 degrees before placing the ribs inside to bake for 5 1/2 hours.

After the ribs have baked for 5 1/2 hours, unwrap the foil and remove the onions.

Increase the oven temperature to 400 degrees.

Place the ribs on a foil lined baking sheet.

Brush generously with barbecue sauce.

Return to the 400 degree oven uncovered and bake for 20-30 minutes.

Serve immediately.

Enjoy!

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Root Beer Pulled Pork Sandwiches

Allie — Tue, 15 Jun 2010 23:24:00 +0000

I grew up in a “Leave it to Beaver” kind of neighborhood. All of the families knew each other (or at least knew each other’s business). There was a plethora of kids. There were Pancake Breakfasts, Fourth of July parades, summers full of swimming at the neighborhood pool. I loved growing up where I did. I always hoped that I would find a neighborhood like that to raise my own children in.

Well here I am, all grown up with three kids of my own and I have. My neighborhood is full of young families with an abundance of kids and babies. We have barbecues and progressive dinners, Easter egg hunts and Bunco nights. We celebrate holidays together and birthday parties. We call each other to borrow an egg or for a quick helping hand. We even share dinner ideas and recipes with one another. This recipe is one I have adapted from my neighbor Sarah, a good friend and fabulous cook :)

Root Beer Pulled Pork Sandwiches

~printer friendly version~

4-5 lb pork shoulder roast

3 cloves garlic, minced

salt and pepper

1 yellow onion, chopped

12 oz. can Root Beer

1 1/2 cups barbecue sauce

Place pork roast in Crock Pot.

Rub minced garlic over roast and season with salt and pepper.

Top with chopped onion.

Pour Root Beer over roast.

Cover and cook on low for 8 hours.

Use tongs to pull the meat apart and shred.

Once the meat is shredded, cover and allow to soak up the sweetness from the root beer for 10 minutes.

Drain off the root beer

and return pork to crock pot.

Mix in the barbecue sauce.

Cover and contine to cook for 30 minutes to an hour.

Serve on sesame buns.

Enjoy!

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Beef Tips and Caramelized Onion Casserole

Allie — Thu, 01 Apr 2010 23:56:00 +0000

It is spring break. It is supposed to be sunny! It is supposed to be warm! Instead it is cold and dreary out. I should be serving up spring faire not winter comfort food. However, the winter comfort food may bring me some comfort on this cold spring day. So I will cook up some comfort food today and cross my fingers that I will be pulling out the barbeque tomorrow.

Beef Tips and Caramelized Onion Casserole

~printer friendly version~

1 tablespoon olive oil

2 pounds sirloin tip roast, trimmed and cut into 1-inch cubes

1⁄4 teaspoon salt

1⁄4 teaspoon ground black pepper

2 tablespoons butter

2 large sweet onions, thinly sliced

2 cloves garlic, minced

3 tablespoons all-purpose flour

1 (10.5-ounce) cans beef consommé

1/2 of (14-ounce) can beef broth

1 tablespoons Worcestershire sauce

1 bay leaf

1 sprig fresh thyme plus more for garnish

1⁄4 cup heavy whipping cream

5 oz. French bread

1 cup shredded mozzarella cheese

In a large pot, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper.

Brown roast for 3 to 4 minutes per side.

Remove the roast from pan, and set aside.

In the same pot, melt butter over medium heat.

Add onions, and cook, stirring frequently, for 15 to 20 minutes, or until onions are tender.

Increase heat to medium-high, and cook for 3 to 4 minutes, stirring frequently, or until onions are caramel colored.

Stir in garlic and flour,

and cook, stirring constantly, for 2 minutes.

Add roast, consommé, broth, Worcestershire, bay leaf, and thyme.

Simmer, stirring occasionally, uncovered, for 1 hour.

Stir in cream, and simmer, uncovered, for 30 minutes.

Discard bay leaf.

Slice the bread

and place under preheated broiler until toasted.

Remove from oven and set aside.

Spoon roast mixture into a lightly greased baking dish.

Place toasted French bread slices evenly over roast.

Sprinkle with cheese.

Broil, 5 inches from heat, for 3 to 4 minutes, or until cheese is melted.

Garnish with fresh thyme and serve immediately.

Source: adapted from Cooking with Paula Deen

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