Spaghetti!

This is the best spaghetti sauce recipe that I've ever made! The original recipe is found in: 

400 Sauces Dips, Dressings, Salsas, Jams, Jellies & Pickles
By Catherine Atkinson, Christine France and Maggie Mayhew

HOWEVER - I've changed it quite a bit :) I will post the original recipe and any changes that I've made will be in parentheses.

Bolognese Sauce with Spaghetti

2 TB Olive oil                                   (3TB)
1 onion, finely chopped                  (1 large or 2 medium)
1 Garlic clove, crushed                   (2-3 garlic cloves)
1tsp dried mixed herbs
1/4 tsp cayenne pepper                  (sometimes I use 1/2tsp)
1lb ground beef
14oz can chopped Italian plum tomatoes (2 14oz cans Italian style stewed tomatoes)
3TB kethup
1TB sun-dried tomato puree         (I've never found "sun-dried" so I just use regular)
1tsp Worchestershire sauce            (2 tsp!!)
1tsp dried oregano
2 cups of beef stock                          (I use one 14.5 oz can of beef broth)
3 TBS red wine                                  (never use it)
salt and pepper to taste


Cooked pasta of your choice
fresh graded Parmesan cheese

That's it! 

The sauce is quite runny (as you can see from the photo) so I always make garlic bread to place under my noodles and sauce, it is an amazing dinner and the girls love it!

Enjoy :)

Puerto Rican Chicken and Rice

Robin (my awesome mother-in-law!!) gave me this recipe about 5 years ago. It is full of flavor and my whole family really enjoys it!


1 lb. of chicken breast (boneless skinless)
2 cups of uncooked Nishiki Brown Rice
1 chicken bouillon cube
4 TB butter
3 Cups of cold water
_________ Spice Mix ________________
1 tsp Garlic Salt      2 tsp Ground Oregano
1 tsp Pepper            2 tsp Paprika
1 tsp Salt                 1 1/2 tsp Onion Salt
1 TB Parsley           1 1/2 tsp Celery Salt
_________________________________


1. Prepare the Spice Mix in a gallon-size zip lock bag.
2. Cut up the chicken breasts into 1-2 in. pieces and shake inside the zip lock bag until evenly coated.
3. Heat up butter in a large frying pan (you will need a lid that fits)
4. Carefully shake the contents of the bag (even the extra spices) into your butter and brown chicken on all sides. Medium heat for about 5 minutes but don't over cook them.
5. Add 2 cups of rice to the pan along with the bouillon cube and 3 cups of water.

Before I added the water

6. Bring the water to a soft boil then cover and let cook for 1.5 hours.

I always check after an hour to make sure that it hasn't run out of water (otherwise the rice will burn to the bottom of the pan). If you need to add more water, do it in 1/2 cup increments and keep a close eye on it.

Enjoy!

Finished!