This is a great dish to make when you are having people over. The recipe serves 6-8 people plus it has spaghetti noodles (who doesn't like those) and a nice cream sauce and to add great flavor, artichoke hearts and tomatoes. I have just decided that marinated artichoke hearts are from the gods. I can sit and eat them out of the jar. Mom, aren't you proud of me that my palate is maturing? This recipe is from my friend Ree. She doesn't know who I am but I own her cookbook and read her blog daily so I feel like we're friends. I hope you love this meal as much as I do. (even if your kids pick out the tomatoes and artichoke hearts they will still love this dish)
Spaghetti with Artichoke Hearts and Tomatoes
*adapted from Pioneer Woman

2 chicken breasts
Lowry's Season Salt
2 Tbs. Olive Oil
2 Tbs. butter
3 cloves garlic, minced
1/2 whole medium onion, finely diced
1 can artichoke hearts (14.5 oz quartered) drained
1 can diced tomatoes with juice (14.5 oz)
1 cup half and half or heavy cream
1/2 cup chicken broth
1/2 tsp nutmeg
salt and pepper to taste
1 pound thin spaghetti
1 cup Parmesan cheese, freshly grated
2 Tbs. fresh basil

Directions: Cook spaghetti till al dente. Drain and set aside.

Sprinkle Lowry's Seasoning Salt on chicken breasts and grill until done. Slice chicken lengthwise and place on plate; set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Place chicken on cheese and pour sauce over the top. Add fresh basil. Toss lightly to combine and coat; add additional chicken broth if sauce seems too thick. Delicious! Printable recipe

Spaghetti is my go-to when I have no idea what I'm going to make for dinner. I love this recipe because it takes the store-bought jar of spaghetti sauce and amps it up a couple of notches. I love mixing in the noodles so they can absorb the tomato-y goodness. Don't know what to fix tonight? Give this a try.

Spaaaaahhhhghetti

1 lb ground beef browned (oil drained)
12 oz spaghetti noodles cooked al dente and drained
2 cans (or jars) prepared spaghetti sauce
1 onion chopped
1/2 - 1 tsp minced garlic
1 Tbs Red wine vinegar
1 Tbs (rounded) brown sugar

Saute onion in olive oil. Add minced garlic, browned ground beef and spaghetti sauce. Then add red wine vinegar and brown sugar. Stir and let simmer. Add cooked spaghetti noodles and fresh basil (optional). Serve with Parmesan or Mozzarella cheese. Printable recipe

Ever since I saw the movie Julie and Julia, I have been enticed by Boeuf Bourguignon. I think they said "Boeuf Bourguignon" in the movie at least 100 times. Not only is it fun to say, but it is even more fun to eat. In the movie, Julie burned Boeuf Bourguignon the first time she tried to make it (from Julia Child's cookbook) and had to make it again. I think I may have been hungry when I saw the movie because it looked absolutely delicious... I could almost smell it. I saw Julie and Julia a long time ago but when I came across this recipe last month in the Martha Stewart Living magazine all of those feelings of wanting to taste Boeuf Bourguignon came rushing back. Let me tell you, this soup did not disappoint!

On a side note, I took some of this soup to my neighbor across the street and she said this recipe is a keeper.


Boeuf Bourguignon Soup
*adapted from Martha Stewart Living

1 lb extra-lean stew meat
2 tsp. cornstarch
3 Tbs. extra-virgin olive oil
8 ounces white button mushrooms, quartered
3 carrots, 2 finely shopped and 1 cut into 3/4 inch cubes
3 shallots, minced
2 celery stalks, coarsely chopped
2 strips bacon, thinly sliced crosswise
1 Tbs. tomato paste
2 thyme sprigs
1 dried bay leaf
1 cup burgundy cooking wine
8 cups beef stock
2 cups water

Season meat with 1/2 tsp salt and some pepper. Coat with cornstarch. Heat oil in a large heavy pot over medium-high heat. Lightly brown meat on all sides. Transfer to a plate.

Add mushrooms to pot. Cook until browned,about 4 minutes. Transfer to a bowl; add cubed carrot.

Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelize, about 6 minutes. Stir in tomato paste.

Return stew meat with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add cooking wine. cook, scraping p brown bits with a wooden spoon, until slightly reduced, about 1 minute. Add stock and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.

Add reserved mushroom-carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt. Printable recipe