Rotini Rhapsody

Out of Magical Meatballs in your freezer?  Need a quick dinner for screaming children?  Try our new Rotini Rhapsody! 

Ingredients:
1/2 Box of Barilla Plus Rotini
1lb 93/7 Ground Beef
1/2 cup  Diced Yellow Onion
1 cup Small Curd Cottage Cheese**
2 cup  Mozzerella
2 tablespoon Parmasean
4 cup Red Sauce

Directions:

Preheat oven to 400 degrees.

Cook pasta to al dente and drain.

Add onion and ground beef to a saute pan and cook over medium heat until browned.

Reserve 1/2 cup mozzerella cheese and 1/2 red sauce.  Combine remaining ingredients with pasta and beef in a large bowl.

Spray a 9" x 13" pan with nonstick spray.  Place mixture in pan.  Add reserved sauce and cheese.

Cover and bake for 30 minutes.  Remove cover and cook for an additional 5 minutes or until cheese is bubbling. 

**If you don't care for the consistency of cottage cheese, either substitute ricotta or blend 1 cup of cottage cheese in a food processor. 

Cheers!  Jaime

Magical Meatballs

I have been known by many in my life as a great baker.  I'm good at cakes, sweet breads, cookies, some pies, casseroles - you get my drift.  It has recently been pointed out to me that while I am a good baker...I'm not a very good cook.  So I have started a personal mission to claim my kitchen much like Columbus claimed the new world in the name of Spain! Of course hoping no one dies in the process. ;-)

 I decided that logically I should start with "easy" recipes.  I was pleasantly surprised to find that there are several cooking websites that will rank the recipes and let you pick from the appropriate level.

Of course if you know me at all you know I can never be TOO logical so of course I had to MacGyver my own first recipe.  Well, I actually took one of the recipes I thought was good and make it better!

 

I have been making meatballs and pasta for a long time.  I recently had them as an appetizer at a restaurant close to home and confirmed THAT is what they should actually taste like.  So...my journey began.  I could easily share with you all the "failed" attempts, but who really wants to re-live a failure?  Instead here is my Magical Meatball recipe.  Enjoy!!


Magic  Meatballs:

Ingredients

2lbs lean ground beef

1lb Italian sausage

1 cup crumbled cracker crumbs  (buttery crackers are best!)

2 large eggs

3 table spoons of Italian pasta sauce  (I like the thick part at the top of the jar when you first open it)

1 tabl minced onions

1 tabl Italian seasoning  (in all honesty I just put in several shakes of basil and oregano if I dont have Italian seasoning)

1/2 teas pepper

1/2 teas salt

Instructions:

1. Put it all in a bowl and mix the heck out of it!  Seriously I mix for a full1-2 min (which is a long time if actually counting)
2. Roll into balls.  I usually make mine between the size of a golf ball and a gumball.  Put them in a greased pan (class or metal) to bake.  They can be close enough to touch but not squished together.
3. Bake at 400-425 for approximately 8 mins.  Once they start to firm up, roll them over for even cooking and bake for another approx 8 mins.
4. You want them cooked through before putting them in the sauce - at least I do because by that time I'm starving and ready to eat!
5. Once cooked add to your sauce and have a magical moment!

I like to only put half of the balls in my sauce and then freeze the rest.  They are so quick and easy to get out for a quick snack OR a tasty meatball sub!

go dtí go gcasfar le chéile sinn arís

Elaine

One Dip to Rule Them All

Last weekend, I was at a friend's birthday party and I must admit I spent most of the party right next to the BEST DIP EVER.  I saw this bowl of creamy goodness sitting on the counter calling my name with a large bag of Frito's Scoops sitting next to it.  After taking my first bite, I can only describe the dip as a *crack!  I sat transfixed.  So bright... so beautiful... ah, Precious. 

I started asking around the party to see who brought the dip and discovered a blond girl, whose name I still do not know.  I asked her how to make this wonderful concoction and she gave me all the details.

So, this weekend when it was time for me to decide what to make for the Superbowl Party, this dip popped into my mind (or to be more precise it has been in my dreams since last Saturday when it first touched my lips).  Remember, Blond Girl Whose Name I Don't Know-- imitation is the sincerest form of flattery. 

Here is the recipe:

Ingredients:  

1 Package of Ranch Dip Mix

16 oz of Sour Cream 

1 1/2 cups of Shredded Cheese (I used Mexican Blend) 

Frito's Scoops

Directions:

Combine sour cream, ranch package, and cheese in a bowl.  Refrigerate for 30 minutes.  Serve with chips.  

NOM NOM NOM NOM

Cheers!  Jaime

*I do not, dear reader, actually believe this dip to be made of crack cocaine.  I only use the term in jest to describe how addictive this dip can be.  We here at The Knotty Krafters do not condone the use of actual crack cocaine, or really any form of cocaine.  

Happy Father's Day!

I spent Father's Day with my Parents in Salina.  I thought I would make a fun lunch yesterday for my Dad.  My Dad LOVES pizza, especially pizza with mushrooms and anchovies.  Blech.  Even thought anchovies make me a little nauseated, I made Dad a pizza on the grill and also cooked mom and I individual pizzas as well!  I also  made a love fresh green bean salad to go with it.

Our Pizza Dinner

 
Pizza On the Grill Recipe
Pizza Pizza Dough (I used pre-made frozen dough from Walmart, but you can also use dough in the Pillbury tube or make your own)
Pizza Sauce
Mozzeralla Cheese
Parmesan Cheese
Various Pizza Toppings (I used anchovies and mushrooms for Dad, Canadian Bacon and Pineapple for myself, and Canadian Bacon, bell pepper, and red onion for my Mom's).  

To start, turn on your gas grill on high.   Next, cut your dough into individual sized balls.  I made 3 pizzas out of the frozen dough from Walmart (which is enough for one full sized pizza).  The dough will be the easiest to work with if it is room temperature.  On a floured surface, I rolled each of the three balls into a circle.  It is very important that you flour both sides of the dough for grilling purposes.

Next, I turn the grill down to medium and place the first crust on the grill.  Close the lid.  As soon as the crust can be easily removed from the grill, flip the crust and cook the other side until that side is easily removable from the grill.  This should be 2-3 minutes per side.  Do that with all of your crusts.

 Add the desired toppings to each of your pizzas, ending with the cheeses.  Place the crusts back on the grill and close the top.  Cook the pizzas until the cheese is completely melted.  Wait 5 minutes to cut the pizza and enjoy!  

Fresh Green Bean Salad Recipe
Fresh green beans
Red Onion
Feta
Olive Oil
Spike Seasoning
Pine Nuts  

Clean and cut ends off of green beans.  Steam green beans for 5 minutes, then blanch.  Toss with thinly sliced red onion, olive oil, feta, and pine nuts.  Refrigerate for 15 to 45 minutes.  Sprinkle Spike Seasoning before serving.  

 Cheers! Jaime