Smokehouse Spaghetti

I'll keep this entry short. You will make this dish. You will make this dish for one reason: bacon.

Smokehouse Spaghetti is one of my favorite dishes my mom made when I was growing up. I've tweaked Mom's version ever so slightly -- mainly leaving out the can of mushrooms with juice called for in her version. Mom also uses garlic salt if she doesn't have fresh garlic around, but I always have fresh garlic on hand. Now, this baked pasta is a favorite with my kids and hubby, too.

Penny and I recently made a double batch of Smokehouse Spaghetti. I asked Penny why she likes it and her response: "Because it's like spaghetti and lasagna together."

You will make this dish. I hope you will tell me about it, too.

XOXO,
Amy

Smokehouse Spaghetti
12 ounces spaghetti
1 pound lean ground beef
1/4 pound bacon, cut up
1 medium onion, chopped
2 cloves of garlic, minced
Pepper
15 ounce can of tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup shredded provolone, mozzarella or Italian blend cheese, divided
1 cup shredded sharp cheddar cheese, divided
Grated Parmesan cheese for serving, if desired

Start water for pasta to boil. Add spaghetti when water is boiling and cook until done.

In your biggest skillet, fry beef, bacon, onion and garlic together, seasoning with pepper as desired. Drain.

Stir in tomato sauce, oregano and basil into the beef  and bacon. Add a little water -- just enough to basically clean out the inside of the can of tomato sauce. (If you are making my mom's version, here is where you would add the mushrooms and juice.) Simmer for 15 minutes.

Add spaghetti, which you have drained by now, to the meat and sauce mixture. Stir to incorporate fully.

Spray with Pam the bottom and sides of a 9X13 dish. Place half of spaghetti and meat sauce mixture into dish. Top with half of each kind of cheese. Repeat layer. Bake in 375-degree oven for 25 minutes.

Smokehouse spaghetti can be frozen, so I always make two at one time. Keep in mind that once thawed you will have to up the cooking time on the previously frozen smokehouse spaghetti,  because it is not going straight from stove to oven.

Roast Acorn Squash

I'm a big fan of acorn squash. Usually I just pop it in the microwave whole and mash it up with plenty of brown sugar and butter. But this year the acorn squash hasn't been as sweet and tasty as usual, so I've been avoiding it at the grocery store.

That is until I had Roast Acorn Squash at a friend's house. It was divine! Roasting it brought out the squash's natural sweetness. In the past I worried that leaving the skin on the squash might taste weird, but it was SO GOOD. Plus you don't have to peel it. You guys know I'm all about making my life easier in the kitchen.

Roast Acorn Squash is totally my new go-to veggie. Give it a try and let us know what you think!

Let's get cooking!
Erin

Roast Acorn Squash
Serves: 3

1 large acorn squash
2 tablespoons dark brown sugar
1 1/2 tablespoons olive oil
Salt and paper

Preheat oven to 400 degrees. Slice squash in half and scoop out the seeds. Slice squash into 1" half moons and place in a single layer on a large rimmed baking sheet.

Sprinkle dark brown sugar, oil, salt, and pepper over squash and toss to coat. Bake in preheated oven for about 15 minutes. Take a peek at the bottom to see if the squash is caramelized and browned. (If it's not, pop it back in for 5 more minutes.) Once it's caramelized, flip the squash and cook for another 5-10 minutes, until squash is tender.

Leftover Chili Bake

Chili is often on the menu at my house. Whenever I whip up a batch, I usually make double so that I can pop some in the freezer for an easy meal later on.

But sometimes, even us chiliphiles get bored with a hearty bowl topped with cheese.

To spice things up a bit, I created a casserole that also let me use up the half-full bag of tortilla chips in the pantry.

This dinner got the thumbs up from my boys. All of whom (husband included) ate the leftovers, too.

What's nice about this dish is that you can customize it depending on the chili you use. Got leftover Pumpkin Black Bean Chili? Toss with chips and cheddar. Beef and Beer Chili? Mix in elbow macaroni instead of corn chips. After cooking for 30 minutes, spread a layer of sour cream, then cheddar cheese on top before the final bake. Turkey, Sweet Potato and Black Bean? Use crumbled corn bread instead of chips and top with Monterey jack and cheddar cheeses.

What's your favorite dish to make with leftover chili?

Mangia! Mangia!
Andrea

Leftover Chili Bake

6 cups leftover chili
3 cups crushed corn tortilla chips, divided
2 cups shredded cheese, divided
Sour cream, guacamole and salsa for topping
Note: Adjust the amounts of each ingredient based on how much chili you have on hand, and to suit your own tastes.

Generously spray a 13 x 9 inch baking dish with cooking spray. Preheat over to 400 degrees.

In a large bowl, mix together chili, 2 cups corn chips and 1 cup cheese. Mixture should be moist, but not soupy. Add more chips if necessary.

Pour chili mixture into prepared baking dish and spread evenly.

Bake in preheated oven for about 30 minutes or until bubbly. Remove from oven and sprinkle 1/2 cup to 1 cup crushed corn chips and remaining cheddar cheese on top.

Return pan to oven and bake for another 15 minutes, or until cheese is melted, bubbly and starting to brown in some spots. Remove from oven and let cool for about 10 minutes before serving.

Cut into squares, top with guacamole, salsa and sour cream and dig in!

North Carolina Slow Cooker Pulled Pork

Sometimes I get stuck in a rut with my dinner cooking rotations. It goes like this: chicken, steak, chicken, pork chops, chicken, shrimp and scallops – repeat.

When this happens, my older son Max exclaims, "Why do we always have to eat meat?!?!"

The last time this occurred, I calmly asked what he would prefer instead of meat. Here's what he said: "Spaghetti, or grilled cheese or pulled pork!"

When I pointed out that pulled pork is meat, Max said, "Well, I mean good meat."

So I resolved to up my game and make the North Carolina Pulled Pork recipe from America's Test Kitchen Slow Cooker Revolution cookbook. Usually I make a simple recipe, like this one from Erin for Slow Cooker Pulled Pork. But ever since my sister married an eastern North Carolina native, we've received a proper education in barbecue. My brother-in-law is pretty good with a rub and a grill, and he and his parents have kindly introduced us to their long-time tradition of eating at the family-style Parker's Barbecue in Wilson.

I had the tangy flavor of Parker's pulled pork in mind. I had two nice pork butts just waiting to be turned into something. I had the time to let the meat sit for a day in the fridge to soak up the flavors of the rub. And I thought I had all the spices I needed. After a quick trip to the store for some liquid smoke, I was ready to make my rub and get things started. But I hit a snag.

Since I'm a work-from-home mom over the age of 40 with two over-scheduled boys, I can no longer remember most things unless I write them down. Let's just say I forgot to buy a few key ingredients (like smoked ham hocks, dark brown sugar and sweet paprika.) But one thing I do know is how to improvise. I used light brown sugar, a mixture of sweet and smoked paprika and several hunks of ham shank that I cut from the bone end of a leftover spiral sliced ham I was saving in the freezer to use for making soup.

The recipe I ended up with delivered pulled pork that I think came pretty darn close to the down-home Carolina specialty. Of course, my brother-in-law hasn't tried it — yet!

Mangia! Mangia!
Andrea

North Carolina Slow Cooker Pulled Pork

2 (2 1/2 pound) boneless pork butt roasts, quartered (or use a 5 pound roast)
7 tablespoons light brown sugar
1/8 cup sweet paprika
1/8 cup smoked paprika
1 tablespoon ground cumin
2 tablespoons chili powder
2 teaspoons kosher salt
1 tablespoon ground pepper
3 hunks ham shank or 3 smoked ham hocks,  rinsed
2 cups low sodium chicken broth
1 1/2 cups cider vinegar
1 1/4 cups ketchup
2 to 3 teaspoons liquid smoke

Trim fat from pork pieces. Use a fork to prick the pork all over. Set aside.

In a small bowl, combine 3 tablespoons sugar, both kinds of paprika, cumin, chili powder, salt and pepper. Rub spice mixture over pork, generously coating each piece. Wrap pork tightly in plastic wrap and refrigerate for 8 to 24 hours.

Place ham shank or ham hocks in the bottom of a 6 quart or larger slow cooker. Unwrap pork and sit on top of ham. Pour broth over meat and cover. Cook on low for 10 hours.

Transfer pork and ham shank pieces to a large bowl. Remove any hard skin, bones and fatty pieces from shanks. Shred pork and ham into bite-sized pieces, then cover to keep warm.

Skim fat from liquid in slow cooker. Pour liquid through a strainer and into a saucepan. Simmer until thickened, about 30 minutes. Note: This is not a thick barbecue sauce like the kinds from store-bought bottles. It will remain somewhat thin.

Add vinegar, ketchup, liquid smoke and 4 tablespoons sugar to the saucepan. Whisk everything together. Add salt and pepper to taste. You may want to add more vinegar, ketchup and sugar, depending on how much liquid you have. I ended up with nearly 3 cups after the simmering process.

Simmer for another 5 to 10 minutes.

Toss shredded pork with 1 1/2 cups sauce. Add more sauce to your liking.

Serve on buns with pickles, simple cole slaw and additional sauce.

Enchilada Casserole

February has me in the doldrums. It is dark and rainy and all-around dreary. I'm sick of winter, but we still have a month to go before spring. This bleak weather has me craving comfort foods. And Enchilada Casserole fits the bill quite nicely.

A rich cornbread crust is topped with spicy ground beef and a blizzard of shredded cheese. It is simple and delicious, the perfect weeknight meal.

Let's get cooking!
Erin

P.S. I haven't tried it, but I bet you could substitute cooked, shredded chicken for the ground beef. It would be the perfect way to use up leftover roast chicken!

Enchilada Casserole

Adapted from Pinch of Yum and Skinny Mom

Serves: 6

1 egg

1/3 cup milk

1 (14 ounce) can cream style corn

1 package (8.5 ounce) cornbread mix (like Jiffy)

1 tablespoon oil

1 pound ground turkey or ground beef

4 teaspoons taco seasoning

Salt

1 (10 ounce) can red enchilada sauce, divided

1 cup shredded cheddar cheese

Chopped cilantro, for garnish

Sour cream, for serving

Preheat oven to 400 degrees. Grease a 8" x 8" baking dish and set aside. 

In a medium bowl, whisk together egg, milk, and corn. Stir in cornbread mix. Pour into prepared baking dish and bake for about 25 minutes, until cornbread is just set and golden brown. 

While the cornbread is baking, heat oil in a large skillet over medium high. Cook turkey, stirring occasionally, until it's cooked through, about 10 minutes. Stir in taco seasoning and salt to taste. Allow spices to toast for 1 minute. Stir in half of the enchilada sauce.

Once cornbread is baked, pierce it all over with a fork. Slowly pour the remaining half of the enchilada sauce over the baked cornbread. Top with cooked ground turkey. Sprinkle cheese over top. Bake for 10-15 minutes, until cheese is melted. Allow casserole to rest 5 minutes. Top with cilantro and serve with sour cream. 

Baba Ghannouj

I'm a huge fan of eggplant (see my recipe for Grilled Eggplant Salad) and Baba Ghannouj (or Baba Ghanoush or Baba Ganoush) is such a versatile way to eat it!

This appetizer of eggplant, garlic and lemon juice is one of my favorite things to eat. It goes so well with vegetables and all kinds of bread and makes a great sandwich spread.

For the past few months, I've been trying to replicate the smoky, eggplant-forward taste of the Baba Ghannouj found at a favorite Cincinnati restaurant. Andy's Mediterranean Grille does it so well that my son Sam can't stop eating what he likes to call Baba Gagoose.

After trying recipes from many sources, I think the secret is in using just the right amount of tahini (a paste made from ground sesame seeds.) Too much and your eggplant tastes like hummus. But when you hit on the perfect number of spoonfuls, the resulting texture and slightly nutty flavor can't be beat.

That said, this is one of those dishes that I'm sure will vary with each person, so be sure to adjust the ingredients to suit your own tastes.

Mangia! Mangia!
Andrea

Baba Ghannouj

1 large eggplant
3 tablespoons olive oil, divided
Juice of 1 large lemon, between 1/4 cup and 1/2 cup
1 to 2 cloves of garlic, minced
1 to 2 tablespoons tahini
Salt and pepper to taste
Chopped fresh parsley, optional

Preheat oven to 425 degrees. Wash eggplant. Pierce the eggplant all over with a fork. Slice in half lengthwise. Brush cut sides of eggplant with 1 tablespoon olive oil. Place eggplant on a baking sheet, cut sides down.

Cook eggplant until it is deflated and soft, between 30 and 45 minutes. Remove from oven and let cool. Remove eggplant pulp from the skin and place in food processor or blender. Add 1/4 cup lemon juice, 1 clove garlic and 1 tablespoon tahini. Process until smooth. Add salt and pepper, and blend or stir to combine.

Taste the Baba Ghannouj. Add more garlic, tahini, salt and pepper and parsley (if using) to suit your preferences.

Place spread in a bowl and drizzle with olive oil. Note: Some recipes call for adding the olive oil directly into the spread. Try it – you might like it that way!

Garnish with parsley or cilantro.

Serve with vegetables and breads or use on sandwiches (such as a combo of provolone cheese, cucumbers and peppers.)

Crockpot Queso

Until very recently, I'd never made my husband's beloved Ro-Tel cheese dip. But then our Carolina Panthers made it to the Super Bowl and, by the Sunday of the big game, resistance was futile. I bought a 16-ounce block of Velveeta cheese product and glanced at a few online recipes. There are literally (and I don't use that word lightly) a bazillion ways to make Ro-Tel cheese dip. Here is mine, which I call Crockpot Queso.

XOXO,
Amy

Crockpot Queso

1 pound lean ground beef
1 onion, diced
2 cloves of garlic, minced
1/2 tablespoon taco seasoning
16-ounce block of Velveeta, cubes
2 cans of Ro-Tel Tomatoes & Green Chilies, undrained (I recommend the No Salt Added variety as the Velveeta has plenty of sodium.)
1/2 to 1 tablespoon canned, diced jalapenos (I use 1/2 heaping tablepoon of the HOT variety)

Fry beef with onion, garlic and taco seasoning. Drain and place in crockpot.

Add all other ingredients to crockpot and cook on low for 2-3 hours or until cheese is melted. Serve with tortilla chips. Keep Crockpot Queso on low while serving.

Leftovers can be refrigerated and reheated.