Italian Grinder Sandwich

This is an old family recipe we have been cooking for forever. This is what we normally eat at a family BBQ or any type of get together. Its simple, tasty and delicious! Give it a try for Superbowl you will have happy guest!

Italian Grinder Sandwich

Ingredients:

4 tbsp olive oil
1 onion sliced thin
1 red bell pepper sliced
1 yellow bell pepper sliced
3 green peppers sliced (Anaheim) 
3 large garlic clove Finely chopped
1 pound sweet Italian sausage
1 pound mild Italian sausage
2 Tbs fennel seeds
salt and pepper 
Soft hoagie rolls
mayonnaise 

Directions:

Preheat oven to 425 degrees. On a large baking sheet wrap in foil and throw in the peppers, onion, sausages, garlic, fennel salt and pepper. Cover with olive oil and toss till every piece is coated. Bake in oven for 30-45 min till everything is roasted and the sausages are done. When finished slather the rolls in mayo put in one sausage link, top with the pepper onion mixture and Enjoy!!!

Pesto Pasta With Garlic Shrimp

When I was living in Germany we went to this tiny town outside of Munich and had the most amazing pasta dish ever! It was a simple pesto, shrimp pasta. For some reason it is stuck in my brain and I have spent 2 years tying to perfect it and I think I am pretty dang close. If you like shrimp and pasta this is a dish for you!

Pesto Pasta With Garlic Shrimp

Ingredients:

1 package dried Paperdelle pasta
1/2 cup premade pesto (Costco or Sams)
1/2 pound cleaned and deveined shrimp
Salt and Pepper
2 Tbs Olive Oil
2 garlic cloves finely diced
1/4 cup pasta water 
handful of Parmesan cheese

Directions:

In a large skillet heat oil add in shrimp that has been generously hit with salt and pepper. Cook for 3 minutes on each side, in between sides add in the garlic and stir so it wont burn. Once cooked remove pan from heat. Cook noodles till al dente, reserve 1/4 cup of water. Add noodles into the shrimp and add in the pesto mix well, then add in reserved water. Cook on medium for another 2 minutes. Toss in cheese and serve! 

Easiest Crumble Pie Ever

This recipe was adapted from my dear friend Lo! She made it on a night it froze over here and took me 30 minutes just to thaw my windshield. I made it the next night and had my husband help me do the dough. I made the filling and put his dough on the top. I fed it to him with a huge scoop of French Vanilla ice cream and he ate it and looked at me and said "Yummmmm where did you buy this" I said "Are you kidding you made the dough?!?" Then he remembered and now I make this once a week. You can use any frozen fruit you have on hand. 

Fruit Crumble Pie

Ingredients:

4 Cups frozen fruit (I used blueberry and blackberries)
1/2 cup Sugar
2 Tbs Cornstarch
1/4 tsp cinnamon
1 stick butter (softened)
1 cup sugar
1 egg beaten
1 cup flour

Directions:

Put fruit in a 8x8 baking dish. Mix sugar, cinnamon, cornstarch together and sprinkle over the top of the fruit. In a separate bowl mix the butter and sugar till creamy, add in egg and flour. It will be thick so just take spoonfuls and drop it on the top of the fruit. Don't worry about making it look pretty it will spread its self out. Bake at 325 for an hour and forty five minutes. Serve with ice cream or whipped cream. 

A Cold Winter Meal!

Beef Stroganoff! I think of a chilly night with the fire going and a glass of Pinot Noir to go along side my beef stroganoff. This is such a easy recipe and so filling. Please enjoy!

Beef Stroganoff with Mushrooms

Ingredients:

1 1/2 pounds cubed round steak, cut into thin strips
1 tbs garlic powder/salt/pepper
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Directions:

Sprinkle the steak strips with garlic/salt/pepper to light cover them, and then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles. 

 

The dish that made me comeout of the womb!

It was a beautiful almost spring night when my mom and dad were eating dinner in downtown Dallas at Mossimos a fine Italian eatery. As my mom was enjoying her famous Mossimos pasta salad her water broke and they rushed to the hospital! But not before she asked the waiter for the pasta salad to go so she could eat it after she had me. So this dish is near and dear to my heart (literally!)

Mossimos Pasta Salad

Ingredients:

• 8 ounces bow tie pasta
• 1 cup Mayonnaise
• 2 Tbsp. vinegar
• 1 tsp. sugar
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup diced cooked ham
• 1/2 cup diced Swiss cheese
• 1/4 cup sweet pickle relish
• 1/4 cup diced green olives

Directions:

1. Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
2. Combine Mayonnaise, vinegar, sugar, salt and pepper in large bowl. Stir in macaroni, ham, green olives, cheese and relish.

                               
 

Macaroni Salad

Right now I am going through a bit of a pasta salad obsession! I keep craving it everyday, I do this with foods, it used to be pot stickers, fried zucchini, then ramen. Now its pasta salad! This is my aunts recipe I tweaked to what I have on hand, so feel free to add any veggies you got!

Macaroni Salad

Ingredients:

• 8 ounces elbow macaroni
• 1 cup Mayonnaise
• 2 Tbsp. vinegar
• 1 Tbsp. Dijonnaise
• 1 tsp. sugar
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1 cup thinly sliced celery
• 1 cup chopped green or red bell pepper
• 1/4 cup chopped onion
• 1 tbs chopped jalepano (optional)
• Chopped cheddar cheese (optional) 

Directions:

Cook macaroni according to package directions; drain and rinse with cold water until completely cool. Combine Mayonnaise, vinegar, Creamy Dijon Mustard, sugar, salt and pepper in large bowl. Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature!

My Dads Favortie Sandwich

My dad came to visit me for Christmas and I made him this sandwich and I ended up making 3 of them the 3 days he was here he wanted more and more! I thought I would share with yall and if he forgets he can look it up now!


Prosciutto and Mozzarella Sandwich  

Ingredients:

1 French Baguette 
1 package natural Prosciutto sliced
1 ball of fresh Mozzarella
butter
pepper

Directions:

Slice the baguette length wise and spread a thin layer of butter I use Kerrigold unsalted. Then layer the meat and cheese and sprinkle with pepper! Enjoy!