Pizza Sauce!

You may have noticed that I am a saucy person. I can't get enough sauce! It's especially true with pizza. If I am ever the one to call and order our family pizza I order it with extra sauce, and then Blaine doesn't speak to me the rest of the night (I married a not saucy person, the shame!). Anyway, I made some stuffed pizza rolls a few weeks ago and made my own sauce to go with them and it was SO easy and SO tasty !

Pizza Sauce

by: Ourbestbites.com

1 6oz can tomato paste

6oz water (use the empty tomato paste can)

3 Tbs garlic bread seasoning

1 Tbsp sugar or honey (I used sugar!)

3/4 t onion powder

1/4 t red pepper flakes

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring continuously until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use.

Enjoy!

Chicken Enchiladas Verdes

(image from Simply Recipes)

I recently made these enchiladas for Aaron and I. The enchiladas themselves were ok (I thought the chicken filling was a bit dry..probably because I didn't have the thighs the recipe calls for on hand and used white meat instead) but the real standout was the sauce.

I luuurve Mexican green sauce and this one is easy and so very good. I always see tomatillos at our local farmers market and wondered what they were. Now I know. They are a food of the gods and they exist for making delicious delicious green sauce.

Recipe here.

One pot spaghetti

I have been on a cooking hiatus lately, we've been having boring fare like chili and baked potatoes. No one in our house is happy about it, but really I just haven't felt up to the task of making an actual meal. So the other night I was going to make spaghetti only to find I had no spaghetti sauce. So I was going to make spaghetti sauce and came across this recipe for "one pot spaghetti" and I thought, now there, there, is something I feel up to. And I thought it turned out really good and really, one pot. No complaints there. So if you're feeling lazy....

8oz ground beef or bulk pork sausage (we actually didn't have any meat, so I substituted lots of mushrooms!)
1 C mushrooms or 1can mushrooms
1/2 c chopped onion
1 clove garlic or 1/8 tsp garlic powder
1 14 oz can of chicken or beef broth
1 3/4 C water
1 6oz can tomato paste
1 t oregano
1/2 tsp basil or marjoram
1/4 tsp black pepper
6 oz dried spaghetti
1/4 C parmesan cheese

In large saucepan cook the ground beef, fresh mushrooms, onion and garlic until meat is brown and onion is tender, Drain.
Stir in the canned mushrooms (if using), broth, water, tomato paste, oregano, basil and pepper, bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling, reduce heat. Boil gently, uncovered, for 17-20 minutes or until spaghetti is tender and sauce is of the desired consistency, stirring frequently. Serve with parmesan cheese.

As mentioned, I didn't use meat, just lots of fresh mushrooms. Also the sauce seemed extra peppery, so I think I maybe either accidentally doubled the pepper, or 1/4 pepper is more peppery than you might imagine. I actually really liked it, but if you don't like pepper maybe start out with less. Now that I think about it though I bet I accidentally doubled it. I don't know. Also 6oz of spaghetti is not a lot. I put in a lot more than that and noticed my sauce was not going to be enough for the spaghetti to cook so I added some diced tomatoes with the sauce and a little extra water. Anyway, good quick meal for those of us who forget to buy spaghetti sauce and only like to use one pan : )

Alfredo Sauce

People, eat this and thank me later. Ours was really heavy on the garlic which may have to do that with garlic we "dump" rather than measure, so if you aren't a big fan maybe stick to what it says on the recipe or perhaps back it off a little bit. Seriously though, this is reallllly good. I used whole milk instead of non fat (tisk tisk I know, but it was right there in the fridge begging to be used!) and I also added some fresh ground pepper. Eat it and weep with delight.

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• 1 cup nonfat milk
• 1/2 cup low fat margarine
• 8 ounces Neufchatel cheese, cubed
• 1/4 teaspoon garlic powder
• 1/2 teaspoon minced garlic
• 1/4 teaspoon onion salt
• 1 cup grated Parmesan cheese

1. Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
2. Toss pasta with Alfredo sauce and serve warm.