Sunday Dinner Mishap

Sunday is one of the few days of the week we as a family can sit down and have dinner together. Most Sundays involve an Italian Dish. I begin my sauce early in the morning. My whole house smells like marinara sauce. I keep a loaf of Mancini's bread close by so everyone can have a taste of the sauce throughout the day. Most of my dishes are the traditional type. Spaghetti and meatballs, ravioli, chicken parmesan, and lasagna. Well, I decided to try something new. This was inspired by one of my favorite food network stars. I won't mention his name, because this recipe did not work. His Italian version added blanched cauliflower and spinach to the dish. OK, spinach sounded ok....cauliflower? But it looked so good. So, my sauce had turned out amazing. I blanched my cauliflower and browned it as directed my chef. I added the pasta, sauce, cauliflower, and spinach to the dish reluctantly, but still optimistic. I called for everyone to come to the table. As everyone arrived, my son Travis's first comment was "Oh no, not more green stuff"! Let me explain, he will practically jump over the counter to stop me from adding my garnishes of parsley, basil, or cilantro. Then my husband asked "What is in here?" - referring to the cauliflower. I told him what it was. My oldest son chimed, "Whatever happened to normal spaghetti?". Well, everyone ate their food, but not with the usual gusto as with "normal" spaghetti. I will say, this will be one dish not repeated at our dinner table.

One thing I would like to add. My husband asked "What are the health benefits of cauliflower? I will feel better eating it if I knew." WELL ~ Cauliflower Nutrition Highlights:

Cauliflower is a good source of Vitamin C and folate, a B-vitamins (B1, B2, B3, B6, B12) essential to healthy cell-development. Further, it is a good source of lutein, which may assist in eye-health. It also contains phytostols, a group of compounds recently determined to play a role in cancer-prevention. It contains 2.5 grams of fiber per 100 grams (roughly 1 cup).

Future Chefs of the Vallies Family

Oh, the amazing children of our family. All full of spirit, personality, and promise. The future of our family lies in their hands. As parents, we can guide them, set an example, and hope that they make great choices.
It is no surprise that many of these young minds love to cook. Will one of them be the next Julia Childs, Rachel Ray, Emeril Lagasse, or Wolfgang Puck? My son Ryan, and Chet and Mindy's daughters Emma and Marley (pictured) have very outgoing personalities. These three were born to entertain. They maybe one of the next great food network star!

Mindy's Slow Cooker Cheesy Veggie Rice

I am always trying to find ways to get my youngest to eat his veggies! I am not sure if anyone else has this problem, but this will solve it. What kid doesn't love cheese. And with the veggies mixed in, he/she will just have to go for it. This is filled with healthy veggies and is a sure crowd pleaser. And with the added bonus of utilizing your slow cooker, this is definitely a winner! Recipe and photo courtesy of my cousin Mindy. Thanks!

Ingredients

2 cups white rice
3 1/2 cups of water
26 oz (large can) cream of mushroom soup
1 cup milk
1/2 c sour cream
2 cups diced velveeta cheese
6 slices deli american cheese
2 cups broccoli/cauliflower chopped
1/2 cup shredded cheddar
1/2 cup shredded mozzarella

Mix well.

In crock pot combine all ingredients and cook 6-8 hours on low. Stirring once 1/2 way through.

Slow Cooker Spare Ribs

Ingredients:

4 pounds of country-style spare ribs
2 Tbsp. of canola oil
2 onions sliced
2 Tbsp. of dried ancho chilies, chopped
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 can of crushed tomatoes
2 garlic cloves, minced
1/2 cup of orange juice
1/3 cup white wine
1/3 cup of brown sugar
1 tsp. of orange zest
2 Tbsp. of apple cider vinegar

If not already done, cut ribs into individual riblets. Heat oil on medium and brown ribs on both sides. Remove ribs and set aside. To the same pan, add onions, chilies, cinnamon, and gloves. Cook until soft, about 5 minutes.
In slow cooker add tomatoes, juice, wine, sugar, and orange peel. Mix well. Add ribs; stir to coat. Cover and cook on low for 5 hours. Remove ribs to a plate. Let sauce stand 5 minutes. Skim off excess fat and discard. Stir in vinegar. Serve sauce over ribs.

Nana and Pam's Salsa

I am always looking to my family of great cooks for their recipes. This one was given to me by my Godmother Janet and my Cousin Pam. I provided the exact recipe given to me and a picture of them having a great time in the kitchen making it. Isn't it so true how so many memories can be made in the kitchen and around the dinner table. Ole'

Beef Stroganoff Casserole

Ingredients:

1 pound of ground beef
8 ounce can of mushrooms
1 large onion, diced
3 gloves of garlic, minced
1/4 cup beef stock or dry white wine
1 small can of cream of mushroom
1/4 cup shredded Romano cheese
1/2 cup of sour cream
1 Tbsp. Dijon mustard
4 cups cooks egg noodles
1 tbsp. Italian seasoning
1/4 tsp. salt
1/8 tsp pepper
1/4 cup bread crumbs

Place the beef in a large skillet and add salt, pepper, and Italian seasoning. Brown the beef. Drain and set aside. Heat oil in same skillet over medium high heat. Add onions, mushrooms, and garlic until tender. Add the beef stock and reduce heat. Simmer 3 minutes. Remove from the heat; stir in the soup,cheese, sour cream, and mustard. Add the beef. Mix well. Place noodles in a baking dish that is sprayed with non-stick spray. Pour the beef mixture over the noodles and mix well. Sprinkle top with bread crumbs. Bake 350 for 30 minutes.

Stuffed Banana Peppers

This recipe is inspired by my Dad. Let me tell you about his garden. My Dad grows a variety of vegetables in the summer. When you arrive at my parents' house, you can't miss his beautiful garden. It is filled with zucchini, a variety of peppers, tomatoes, etc. I love to harvest an abundance of banana peppers. This usually happen right before the pre-season for the Steelers! I prepare at least 12 dozen of stuffed peppers and I freeze them. Uncooked. This provides me a great supply to last me through the football season and well into winter. When I have guest over for the big game, I simply go to my freezer, pull out how many I need, place them in a pan with some sauce (marinara or my Dad's awesome hot pepper sauce), and bake. And presto, my guests think I have been slaving all day!

Ingredients:
12 banana peppers
3 pounds of hot sausage
3 eggs
1 1/2 cups of romano cheese, shredded
1 cup of italian bread crumbs
2 cups of marinara sauce (For when you bake them)

Clean the peppers. You will want to wear gloves as the peppers will linger on your hands, even after you wash them. Cut the top off the peppers, cut the pepper lengthwise on one side with a paring knife leaving about 1/2" not cut at the bottom.
In a large bowl, mix the remaining ingredients, except the marinara sauce. Stuff the mixture into the peppers. At this point you can place them into freezer bags. To bake, place in a baking pan with the marinara sauce at 350 until sausage is cooked completely. (Approximately 45 minutes if thawed, 90 minutes if frozen). Garnish with shredded romano, fresh parsley, and a dollop of sour cream.