Baked Spaghetti

Baked Spaghetti, originally uploaded by predictablyhungry.

I've been wanting to make a good pot of spaghetti, but seeing as I've never really gone out of my way to make it I decided to look up some recipes.

I use a recipe I found online as my basis, but changed the ingredients to fit my liking better. So here goes:

What you'll need:

- 1 14.5 oz can diced tomatoes

- 1 15 oz. can tomato sauce

- 1 cup water

- 1/2 cup diced onion

- 1/2 cup diced green bell pepper

- 2 cloves garlic, chopped

- 1/4 cup chopped fresh italian parsley leaves

- 1 1/2 teaspoons of seasoning (1/2 cup salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder)

- 1 1/2 teaspoons seasoning salt

- 1 1/2 teaspoons sugar

- 1 pound ground beef

- 1/2 pound italian sausage (I used hot)

- 10 ounces uncooked spaghetti

- 1 cup grated cheddar

- 1 cup grated Monterey Jack

- 1 teaspoon red pepper flakes (if desired)

- 1/8 teaspoon cayenne pepper (if desired)

- Fresh basil (for garnish; if desired)

- Freshly grated parmesan cheese (for garnish; if desired)

What you'll do:

1. In a large pot: mix the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasonings, and sugar.


2. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.


3. Crumble the ground beef and italian sausage in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining.


4. Drain the fat from the meat, and then add the meat to the pot. Simmer for 20 more minutes.


5. Preheat the oven at 350 degrees.


6. Cook the pasta according to the package directions.


7. Cover the bottom of a 13 by 9 by 2-inch pan with sauce.


8. Add a layer of pasta and then 1/2 of each cheese (cheddar and monterey); repeat the layers, ending with the sauce.


9. Bake in the oven for 30 minutes.


10. Take casserole out and top with the remaining cheese.


11. Return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.


12. Cut into squares before serving.


13. Garnish with freshly cut basil and parmesan cheese.

Bistec Burrito

Bistec Burrito, originally uploaded by predictablyhungry.

Since having left my hometown I often find myself craving delicious Mexican food, which seems oddly difficult to find in this area. So sometimes I've just gotta try my best.

My mother makes amazing burritos, and everything put in them is made by her, from scratch (except the tortillas, which she buys at a tortilleria).

So this past weekend I went on a quest to make a similar burrito with my limited cooking skills and funds.

First I found me a Mexican mercado, the kind that I used to go to as a kid. Yelp and craigslist food forum both helped with this task. In case you're near, Mi Pueblo in East Oakland is a good start.

Unfortunately they only had fresh handmade corn tortillas, and I was looking for flour. So I purchased Tia Rosa flour tortillas. Another decent brand would be Guerrero.

I was also looking to buy delicious refried beans since I don't know how to make them yet, and canned just won't do. You want the good ones made with manteca or something similar. Stay away from canned or those made with oil (unless vegetarian) they're just not that good.

But yes, find yourself a decent mercado and you'll get all your needs for cheap. If not, a regular market has everything else.

What you'll need:
- Burrito size flour tortillas

- Bistec marinated with onions, garlic, cayenne, and cilantro (or any other meat will do). About 1 lb for 2 large burritos.

- Refried beans

- Guacamole

- 1 small can enchilada sauce

- 1 cup shredded cheese

What you'll do:
1. Cook the meat in a skillet over medium heat.

2. While the meat is cooking, make the guacamole by crushing diced avocado with a tablespoon of lime juice, 1/2 clove minced garlic, 1 tablespoon minced onion, cilantro, pinch of garlic salt, diced jalapeno (if desired) and regular salt to taste.

3. Take your refried beans and add hot sauce, if desired. Heat them up.

4. Warm up the tortilla on the stove or in the microwave (with a damp paper towel so it doesn't get hard).

5. Once the tortilla is warm, place on a plate and spread a layer of beans, top with meat, guacamole, and cheese.

6. Roll into a burrito. Place burrito on foil lined baking sheet, top with enchilada sauce, and cheese.

7. Place burrito in the oven (heated at 375 degrees) and let it heat up for about 10 minutes or until cheese is melted.

8. Garnish with guacamole, sour cream, or whatever other fixings you like.

By going to a mercado with an in house carniceria and deli I was able to make 2 burritos at under $6 each, with leftovers available.

Frozen Strawberry Daiquiri Pie

Frozen Strawberry Daiquiri Pie, originally uploaded by predictablyhungry.

This is a great dessert for potlucks. Though, I prefer to whip it up and keep one in the freezer. It's one of those delicious desserts that you don't have to eat entirely within a few days (though it'll be hard not to!).

What you'll need:


Crust:


- 1 and 1/4 cups crushed pretzels

- 1/4 cup granulated white sugar

- 1/2 cup Butter or margarine; melted

Filling:

- 1 can Sweetened condensed milk; 14 oz.

- 1/4 cup Lime juice

- 2 tb Dark rum

- 2 tb Orange liqueur

- 1 package Strawberries in syrup; 10 oz.

- 1 cup Whipping cream; whipped

What to do:
1. Make the crust first. Start by putting crushed pretzels in a medium bowl.

2. Add sugar and melted butter. And stir until well coated (it'll surprisingly smell delicious!)

3. Press firmly into bottom of 8" (springform) pan (if you want to pop it out to display nicely. If not, a regular pan will do).
4. Chill while you make the filling.

5. Now time for the filling. Combine condensed milk, lime juice, rum and orange liqueur.

6. Beat until smooth.

7. Add strawberries, beat at low speed until well-blended.

8. Fold in whipping cream.

9. Pour over crust, freeze 4 - 6 hours or until firm.
10. For easier cutting, let stand at room temperature 15 minutes before serving.

I know the pretzels and sugar sound odd, but they make a delicious crust. I never even used to like pretzels! The rum can be substituted with tequila for a margarita flavor. To make it virgin (non-alcohol) you can substitute orange juice.

Taco Dip for Chips

0704091703, originally uploaded by predictablyhungry.

First, let me just say that I really am working on getting a better camera!

Also, please excuse the bit of dip that is missing as we couldn't wait to dig in!

Growing up my mother made this dish for family BBQ's and I hogged it. I always sat at the table with the entire dish while I gobbled every last bit.

The recipe was originally taken from pampered chef, however, I have done a few things different (in an attempt to make it slightly healthier and spicier).

Keep in mind that you don't have to use chiles or anything spicy if you don't like spice!

What you'll need:
- 1 (16 oz) can refried beans with Tapatio hot sauce mixed in to taste

- 1 (8 oz) package cream cheese, room temperature

- 1 envelope taco seasoning mix

- 2 cloves garlic, pressed

- 2 cups Mexican blend cheese (found in grocery store) or cheddar cheese, shredded

- 1 small can sliced ripe olives

- 1 medium tomato, seeded and chopped

- 2 green onions, chopped

- 1 jalapeno or serrano chile sliced

- Fresh cilantro, chopped

- Guacamole

- Tortilla chips (From a Mexican restaurant or carniceria if possible... for best taste)

What to do:
1. Spread the refried beans in a square in a 9-inch square baking dish).

2. In a mixing bowl, combine cream cheese, taco seasoning, and garlic.

3. Mix well with electric mixer.

4. Spread cream cheese mixture on top of refried beans.

5. Sprinkle cheese on top of cream cheese mixture.

6. Sprinkle olives, tomatoes, onions, chile peppers, and cilantro on top.

7. Bake at 350 for about 15 minutes.

8. Serve hot with Tortilla Chips with a dollop of guacamole!

flipped out!

flipped out!, originally uploaded by predictablyhungry.

I ran across an ad on facebook the other day for Ben & Jerry's new "Flipped Out!"

I was intrigued, it looked really good and seemed to be a great idea.

Well, while at the grocery store earlier this week I decided to walk down to the ice cream freezer to see how much these little guys run. Turns out they were on sale and were about $2.99.

So I decided to give the chocolate chip cookie dough one a try.

I didn't like them and neither did my friend. Actually getting it out of the cup was a little bit of work (read: minimal), and it was messy.

The chocolate oozed downed the sides while we ate our chocolate chip cookie dough ice cream on top of cookie crumbs.

What did it taste like?

Well, chocolate really. I never would have thought I was eating anything with vanilla in it had I not known.

If you're a huge fan of chocolate you may very well like this. The actual size of the "sundaes" were a bit big. We both got extraordinarily full off each our cups, and decided that if we ever have anything like that again we'd better share.

I understand what Ben & Jerry's was going for. A quick sundae at home with minimal to no work involved.

Personally, I think the "sundae" would taste better had the fudge come in a little heatable packet where you can warm it up in the microwave and drizzle it on top for a more realistic tasting sundae.

Raspberry Buttermilk Cake

Raspberry Buttermilk Cake, originally uploaded by predictablyhungry.

Okay, it's a terrible photo. The ones I took without flash were worse. Michael broke my tripod the other day so I couldn't come up with a decent picture, and I promise you that this cake tastes good.

I ran across this recipe and thought I'd give it a try. I'm pretty confident that it would taste pretty good with other fruits as well such as blackberries and strawberries. I'd contemplated adding blackberries, but others feared it wouldn't taste good.

What you'll need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated lemon zest
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh raspberries/1 basket (6 oz.)

What you'll do:
1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

2. Whisk together flour, baking powder, baking soda, and salt and set aside.

3. In a large bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy. Then beat in vanilla and zest. Add egg and beat well.

4. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter raspberries over top and sprinkle with remaining 1 1/2 tablespoons sugar.

5. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 35 minutes.

6. Cool in pan 10 minutes. Invert onto a plate.

Enjoy! I didn't try it with whipped cream, but I do imagine it'd be tasty!

Macaroni and Four Cheeses with a Kick

100_0036, originally uploaded by predictablyhungry.

I've been wanting to try a new macaroni and cheese recipe... something different than the one my mother taught me to whip up.

So for Easter I did it. You can definitely use other cheeses (as these cheeses can be quite costly). I think perhaps I'd use pepperjack to give it more a spicy kick.

So without further ado:

What you'll need:
- 7 tablespoons butter
- 4 tablespoons flour
- 2 cups half and half
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Franks Red Hot Sauce (or however much you'd like to taste). I like mine spicy.
- 8 1/2 ounces grated parmesan cheese (about 2 cups)
- 1.5 pound elbow macaroni
- 1 clove minced garlic
- 4 ounces grated cheddar cheese
- 4 ounces grated fontina cheese
- 4 ounces grated gruyere cheese
- 1/4 cup fresh bread crumbs (onion bread is tasty)
- 1/2 teaspoon Creole Seasoning

What you'll do:

1. Preheat the oven to 350 degrees.

2. In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat.

3. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes.

4. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently.

5. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.

6. Fill a large pot with salted water and bring to a boil over high heat, and add the macaroni.

7. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is slightly undercooked.

8. Drain in a colander and return the macaroni to the pot.

9. Add 2 tablespoons of the butter and the garlic and stir to combine.

10. Add the sauce and stir until well combined. Set aside.

11. Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.

12. In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses.

13. Toss to combine.

14. Place one-third of the macaroni in the bottom of the prepared baking dish.

15. Top with one-third of the mixed cheeses.

16. Top with another third of the macaroni and another third of the cheese mixture.

17. Repeat with the remaining macaroni and cheese mixture.

18. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the creole seasoning and toss to combine. Sprinkle this over the top of the macaroni and cheese.

19. Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown.

20. Remove from the oven and allow to sit for 5 minutes before serving.

Enjoy!