Soups/Stews/Sauces

Spicy Meat Sauce with Barilla® Spaghetti

by Jennifer Wieland
Spicy Meat Sauce with Barilla® Spaghetti

 

 

As a mom I absolutely love cooking for my family but what I love even more than that is every chance I get to cook with my kids. Spending time with them while having the chance to create precious memories and great food is something I will treasure for always and that I hope they will too. For my Mother’s Day dinner this year I wanted pasta and my two youngest boys have been really into cooking lately. They want me to show them how to cook and bake everything that I make. I love that they are learning a new life skill, improving their math skills and learning the science behind food all at the same time. So this afternoon we made my favorite Spicy Meat Sauce with Barilla® Spaghetti.

Spicy Meat Sauce

This sauce has been an evolution over the years. It’s taken me playing around, experimenting and trial and error until it’s become what it is now. Making this sauce is just a few simple steps and so worth the effort. Both my husband and I love our pasta to have a little heat to it while still being edible for the kids. I know to a lot of people making your own sauce seems intimidating but it’s really easy to do and this recipe makes enough for 2-3 meals depending on the size of your family.

Spicy Meat Sauce with Barilla® Spaghetti

My boys were so proud of how well their effort came together today! As their mom I love being able to pass down stuff I love to them so that someday they can share these recipes with their families. Traditions like this are what makes being a mom so special!

Spicy Meat Sauce with Barilla® Spaghetti

Spicy Meat Sauce
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3906 calories
156 g
663 g
304 g
152 g
102 g
2619 g
8892 g
100 g
1 g
182 g
Nutrition Facts
Serving Size
2619g
Amount Per Serving
Calories 3906
Calories from Fat 2736
% Daily Value *
Total Fat 304g
468%
Saturated Fat 102g
512%
Trans Fat 1g
Polyunsaturated Fat 38g
Monounsaturated Fat 144g
Cholesterol 663mg
221%
Sodium 8892mg
371%
Total Carbohydrates 156g
52%
Dietary Fiber 28g
114%
Sugars 100g
Protein 152g
Vitamin A
160%
Vitamin C
293%
Calcium
60%
Iron
181%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tbsp. olive oil
  2. 1 ¾ lbs. Hot Italian sausage, without casing
  3. 1/2 c. onion, finely chopped
  4. 2 oz. Pepperoni slices, quartered
  5. 3 garlic cloves, minced
  6. 2 6 oz. Cans of tomato paste
  7. 1 15 oz. Can of tomato sauce
  8. 1 28 oz. Can of crushed tomatoes
  9. 1 1/2 c. water
  10. 2 tbsp. Sugar
  11. 1 ½ tsp. Basil
  12. ½ tsp. Fennel
  13. 1 tsp. Italian seasoning
  14. ½ tsp. Oregano
  15. ½ tsp. Salt
  16. ¼ tsp. Pepper
  17. 1/2 tsp. Red pepper flakes
Instructions
  1. Add the olive oil in a large heavy bottomed pot or dutch oven. Brown the Italian sausage and onion over medium-high heat. Once the meat is almost brown and the onions are turning translucent drain the fat and ad the pepperoni and garlic. Continue stirring frequently so that the pepperoni and garlic do not burn. Cook for a minute or two. Add the tomato paste, tomato sauce and crushed tomatoes. Stir to combine. Add in the water, sugar and seasonings. Bring the sauce to a boil and then lower the heat to low and cover. Continue to cook on low for 2 hours stirring occasionally. If the sauce thickens up to much add another ½ cup of water.
  2. Use the sauce in your favorite pasta dish or store in air tight containers in your freezer until ready to use. Defrost frozen sauce in the refrigerator overnight and then heat through on the stove.
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calories
3906
fat
304g
protein
152g
carbs
156g
more
My Sweet Sanity http://mysweetsanity.com/
If you love a little heat in your meals then this is the meat sauce for your pasta. All you have to do is run into your local Walmart and grab the ingredients to make this sauce and some Barilla® pasta to serve it on and you will have one great meal to share with your loved ones.

 

 

This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.

 


Zesty Chicken and Refried Bean Tortas With La Morena Products

by Jennifer Wieland
Zesty Chicken and Refried Bean Tortas
This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena

My paternal grandma was Mexican and I lived for holidays as a kid because that meant we got to eat tamales, chicken mole and whatever other food creations she made for the entire family. She didn’t do this all the time because you see my dad was one of twelve children. Now add-on grandchildren and great-grandchildren and the numbers were staggering. This truly is one of the memories I love most from each year growing up. The problem I had though happened when my grandma passed away and I realized I had never asked her to teach me how to make everything. It broke my heart thinking that I had missed that connection to her. Luckily for me though her sister, my great-aunt known to all of us as Auntie was willing to teach those of us that wanted to learn. She taught us how to cook meats, make tamales, how to make homemade tortillas and I can never thank her enough for it. These last few years though I have enjoyed experimenting with Mexican ingredients to incorporate them into more meals for my family. One such recipe is my Zesty Chicken and Refried Bean Tortas that I make with La Morena products.

Zesty Chicken and Refried Bean Tortas

What’s a torta you ask? The word torta is a Spanish, Italian and Portuguese word that has many culinary meanings. In Mexico, tortas are a type of sandwich that come in many forms. For my version I make a zesty paste marinade and coat chicken with it and then grill it up. I then garnish the torta with La Morena Refried Beans and other toppings. This is a particular favorite with my family and truly makes a great dinner or is perfect for watching your favorite sports team with some guests. You can set up a torta bar and let them all top their tortas any way they like.

La Morena Products at Pete's Fresh Market

To get all the supplies I needed to make this dish I headed to my local Pete’s Fresh Market and found everything I would need including my La Morena Refried Beans and Chipotle Peppers in Adobo Sauce.

Zesty, Mexican Chicken Marinade

Zesty Mexican Chicken Marinade
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583 calories
19 g
0 g
58 g
3 g
4 g
279 g
2860 g
4 g
0 g
50 g
Nutrition Facts
Serving Size
279g
Amount Per Serving
Calories 583
Calories from Fat 509
% Daily Value *
Total Fat 58g
89%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 40g
Cholesterol 0mg
0%
Sodium 2860mg
119%
Total Carbohydrates 19g
6%
Dietary Fiber 7g
29%
Sugars 4g
Protein 3g
Vitamin A
46%
Vitamin C
52%
Calcium
16%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 7oz. can La Morena Chipotle Peppers in Adobo Sauce
  2. 1/2 of a 4oz. can fire roasted green chiles
  3. 1/4 of a large Spanish Onion, diced
  4. 4 cloves of garlic
  5. 2 tsp. cumin
  6. 1 tbsp. Mexican Oregano
  7. 1/2 tsp. pepper
  8. 1/4 tsp. salt
  9. 1/4 c. vegetable oil
Instructions
  1. Remove the chipotle peppers from the adobo sauceand place the peppers in a bowl. Press the peppers to remove as much of the sauce as possible. Discard or save the peppers for another recipe.
  2. In the bowl of a food processor or in a blender pulse together the adobo sauce, green chiles, onion, garlic and all of the dry seasonings. With the blender or food processor running slowly pour in the oil. Mix just until the oil is incorporated. This will be a thick marinade.
  3. Marinate 2-3 lbs. of chicken with 1/2 cup of the marinade. The remainder of the marinade can be stored in a baggie and frozen for later use.
Notes
  1. This is spicy and you are working with peppers. Be sure to wear gloves to protect your skin and avoid touching your face and eyes.
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calories
583
fat
58g
protein
3g
carbs
19g
more
My Sweet Sanity http://mysweetsanity.com/
Zesty Chicken and Refried Bean Tortas

Zesty Chicken and Refried Bean Torta
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2328 calories
79 g
964 g
49 g
368 g
14 g
1556 g
1987 g
9 g
0 g
28 g
Nutrition Facts
Serving Size
1556g
Amount Per Serving
Calories 2328
Calories from Fat 444
% Daily Value *
Total Fat 49g
76%
Saturated Fat 14g
68%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 18g
Cholesterol 964mg
321%
Sodium 1987mg
83%
Total Carbohydrates 79g
26%
Dietary Fiber 8g
33%
Sugars 9g
Protein 368g
Vitamin A
10%
Vitamin C
22%
Calcium
46%
Iron
95%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-3 lbs. boneless, skinless chicken breast
  2. 1/2 c. Zesty, Mexican Chicken Marinade
  3. 4-6 Telera or Bolillo rolls
  4. La Morena Refried Beans
  5. Cilantro
  6. Spanish onion, diced
  7. Queso Fresco
Instructions
  1. In a large plastic baggie place the chicken and cover with the marinade. Seal the bag and be sure that all of the chicken is covered with the marinade. Place in the refrigerator for at least an hour.
  2. Preheat the grill or a grill pan. If using a grill pan spray with some olive oil. Cook the chicken until cooked completely through. Times will vary depending on the size of the pieces. While the chicken is cooking heat the refried beans. Dice the cooked chicken into cubes.
  3. Slice the rolls open and spread on some of the refried beans. Next add on your chicken and then top with cilantro, onion and queso fresco.
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calories
2328
fat
49g
protein
368g
carbs
79g
more
My Sweet Sanity http://mysweetsanity.com/

 


Game Day Chili

by Jennifer Wieland
Game Day Chili

I know what you are thinking. What? Two cooking recipes in one week? What about the sweet stuff? Don’t worry my friends there are still more sweet treats on the way but once fall rolls around I seem to enjoy cooking much more than usual. I love comfort foods and cooler temps just pair so perfectly with them.  Cool temps means that it’s officially soup, stew, chili & casserole season! There is nothing like game day; watching football, relaxing and enjoying a cold beer with a nice bowl of chili. The chill of the beer with the heat of the chili is just such a great combination. Oh goodness, reading that I realized I totally sounded like a guy. Maybe the males in the house are rubbing off on me.

I love a spicy chili but in recent years I have not been able to eat as spicy of foods as in the past. This has meant straying from some of my favorites (8 pepper chili) and coming up with a new chili recipe. Not to worry though, this is spicy. It’s just not tear inducing spicy and it can be made hotter than it already is and for some it may be to spicy already, but we like it here. So here is my take on a food staple in most homes… Game Day Chili.

Game Day Chili

Game Day Chili
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2453 calories
189 g
643 g
92 g
238 g
40 g
2710 g
4993 g
62 g
1 g
44 g
Nutrition Facts
Serving Size
2710g
Amount Per Serving
Calories 2453
Calories from Fat 815
% Daily Value *
Total Fat 92g
142%
Saturated Fat 40g
200%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 38g
Cholesterol 643mg
214%
Sodium 4993mg
208%
Total Carbohydrates 189g
63%
Dietary Fiber 57g
229%
Sugars 62g
Protein 238g
Vitamin A
167%
Vitamin C
268%
Calcium
65%
Iron
335%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lbs. ground sirloin
  2. 1/2 c. spanish onion, chopped
  3. 1 tsp. ground black pepper
  4. 1/2 tsp. garlic powder
  5. 1/4 tsp. cumin
  6. 1 tsp. Mexican oregano
  7. 1/2 tsp chipotle powder (optional)
  8. 1 packet of chili seasoning. I used McCormick 30% less sodium.
  9. 1 29oz. can of tomato sauce
  10. 1 7 3/4 oz. can Mexican hot tomato sauce
  11. 2 15 oz. can chili beans in mild or hot sauce
Instructions
  1. In a large saucepan over medium heat, combine the ground sirloin and the onion and saute for 10-12 minutes, or until meat is browned and onion is tender. Drain grease.
  2. Add the ground black pepper, garlic powder, cumin, Mexican oregnao, chipotle powder, tomato sauces, chili seasoning mix and chili beans in chili sauce. Mix well, bring to a boil and then reduce heat to low, cover and simmer for at least an hour.
Notes
  1. Mexican hot tomato sauce can be found in the Mexican food aisle at many grocery stores. It is in small cans and is a great spicy alternative to standard tomato sauces.
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calories
2453
fat
92g
protein
238g
carbs
189g
more
My Sweet Sanity http://mysweetsanity.com/

Roasted Butternut Squash Soup

by Jennifer Wieland
Roasted Butternut Squash Soup

See, I can make foods that are not sugar laden and cavity inducing. Up to this point, I am fairly certain that many of you were starting to think that my poor children must live on a constant diet of sugar. That is not so though. I do actually cook in addition to baking. This past weekend when I went grocery shopping they had a huge selection of squash to choose from and they were all on sale. I decided to grab a butternut squash to make some roasted butternut squash soup.

I will tell you that my husband does not like smooth or creamy soups so he just had a quick taste. Only one of the kids would even try it. I love my little man Jackson. He is truly my favorite foodie. No matter what I make he tries it. It is so nice having a little kid that likes more than hot dogs (which he hates), chicken nuggets (he prefers roasted chicken) and pizza. He loved this soup and ate it for the last several days as his after school snack and actually cried when he learned he had eaten it all. So, yeah, it was really good soup. If you like potato soup then I think you will like this as well.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
Yields 4
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383 calories
3 g
153 g
22 g
41 g
9 g
177 g
201 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
177g
Yields
4
Amount Per Serving
Calories 383
Calories from Fat 198
% Daily Value *
Total Fat 22g
34%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 153mg
51%
Sodium 201mg
8%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 41g
Vitamin A
14%
Vitamin C
2%
Calcium
5%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp. olive oil
  2. 1 butternut squash
  3. 1 tbsp. butter
  4. 1/3 c. Spanish onion, chopped
  5. 1 lg. or 2 sm. garlic cloves, minced
  6. 4 c. chicken or vegetable broth
  7. 1/8 tsp. salt
  8. 1/4 tsp. black pepper
  9. 1 tsp. smoked paprika
  10. 1 tbsp. fresh chopped sage, plus more for garnish
  11. 1/4 c. heavy whipping cream
Instructions
  1. Preheat oven to 375° and line a baking sheet with foil. Cut butternut squash in half lengthwise and scoop out the seeds. Brush the insides with the olive oil and place the squash, inside down on the baking sheet. Bake for 40-45 minutes. Remove from the oven and let cool enough to handle. Remove the skin and cube the roasted squash.
  2. Melt the butter in a large saucepan over medium-high heat. Add the squash, onion and garlic and sauté for about 10 minutes. Add the broth and spices and bring to a boil. Cover, reduce heat and simmer for 30 minutes.
  3. Use an immersion blender to purée the soup until smooth or slightly chunky if you so desire. If you do not have an immersion blender remove from heat and blend in batches in a blender. Be sure to remove the center piece from the lid and cover it with a towel so steam can escape.
  4. With the soup in the pot, stir in the cream. Serve in bowls and top with the remaining chopped sage for garnish.
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calories
383
fat
22g
protein
41g
carbs
3g
more
My Sweet Sanity http://mysweetsanity.com/

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