Quick and Easy Small Batch Chunky Marinara

I'm getting a little stir crazy.

The ice has me stuck inside.  Which means I don't have to work (woo hoo!), but it also means no Target runs, no Christmas shopping, no lunch dates (boo hoo).  I've slept in, I've cleaned the shower, I've washed the linen, I've attempted to defrost my windshield, I've succumbed to the fact I'm not leaving the driveway.  I had grand plans for the weekend like knocking off all my gift shopping, a trip to California Pizza Kitchen, and a little stop in Ikea but nope, not gonna happen.

Nothing left to do but throw on my grandma sweater, light up the tree, step in the kitchen and make a little pot of marinara (and knead up some fresh bread, but that post is for another day).  I've made this sauce a few times before, usually when I've had a busy day and am in a hurry to serve dinner (which was not exactly the case on this lazy afternoon, but it also works well when you're limited to what you have on hand).  If you can chop up an onion and open a couple of cans you can make this sauce.  Then serve up a romantic pasta dinner to the one that loves you even when it's just the two of you trapped in the house with a couple of dogs, who will tolerate your random outbursts of Christmas carols, and kind of likes your grandma sweater. 

Quick and Easy Small Batch Chunky Marinara

Serves 2-3

1 tablespoon olive oil

1/2 white or yellow onion, chopped

2 cloves garlic

1 (14.5-ounce) can diced tomatoes, undrained

1 (8-ounce) can tomato sauce

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon dried basil

1/4 teaspoon crushed red pepper

Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 5 to 6 minutes until crisp-tender, stirring frequently.

Mix in diced tomatoes, tomato sauce, sugar, salt, oregano, parsley, basil, and crushed red pepper. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Adapted from AllRecipes.

Grandma Audrey's Spaghetti Sauce

Let's talk about love.

Did someone make you feel extra special on Thursday?  I was greeted with a bouquet of flowers, a heart-shaped box of chocolates, and a big smile when I got home from work that day.  I don't need no over-the-top jewelry or mass-load of helium-induced mylar or a big-as-a-person stuffed bear.  Ten bucks is all it takes and I'm a happy girl.  (ps I was also informed that Friday was something along the lines of National Lonely Singles Eat-Your-Heart-Out on Discounted Candy Day.  Oh but I browsed those clearance candy racks too, as always!).

Our meal that night consisted of this sauce, made with love from my Grandma Audrey's little kitchen and now made with love from mine. 

Growing up she was sure to visit us frequently, making the 12-hour trek from Minnesota to Oklahoma with a big batch of marinara in tow.  She'd unload the big black suitcase from her trunk and two things were sure to follow:  a variety pack of mini cereal boxes (oh my grandmahowiloveyou...despite the time I angrily threw your bra over the stairs and the sneaky tickling I did atop your curly hair while your lounged in the family room in the evening.  No there wasn't a draft in there.  It was me.) and a large white bucket of sweet Italian sausage-filled red sauce.  I then eagerly awaited the night that sauce was to be warmed on the stove and sure to fill our tummies during her week-long stay. 

So now it was my turn to make it...and spread a little of my (and Grandma's) love.

Grandma Audrey's Spaghetti Sauce

Makes a large batch (10 servings?)- just make a whole batch and freeze the leftovers.  Trust me.

1 pound sweet Italian sausage links*

1 pound country-style ribs (or pork neck bones, if you prefer)*

3 tablespoons olive oil, divided

1 sweet yellow onion, chopped

5 cloves garlic, minced

1 (28-ounce) can whole tomatoes

1 (15-ounce) can diced tomatoes

1 (12-ounce) can tomato paste

6 ounces water

6 ounces dry red wine

2 tablespoons chopped, fresh parsley

1 tablespoon dried basil

2 teaspoons dried oregano

2 teaspoons salt

1/2 teaspoon sugar

1/2 teaspoon ground pepper

1/4 teaspoon crushed red pepper

Cut the sausages and ribs in 2-3 inch lengths.  Heat 2 tablespoons olive oil in a large heavy pan or Dutch oven and brown the sausages on all sides over medium heat.  Remove to a bowl and brown the ribs or neck bones.  Transfer to bowl with the sausages.  This will take about 10 minutes.

After removing the sausages and ribs, add remaining tablespoon of olive oil to the same pan (don't drain the juices from the meat!).  Saute the onion and garlic until lightly browned, stirring constantly.  Add the whole tomatoes, breaking them up with a spoon.  Add the diced tomatoes and tomato paste.  Stir well.  Fill the tomato paste can halfway up with water (6 ounces), stirring to release any paste left on the bottom and sides.  Add to the sauce, and add half a can or more (6 ounces) of dry red wine. 

Add parsley, basil, oregano, salt, sugar, pepper and red pepper.  Mix well and return the browned meat and any juices to the pan.

Bring the sauce to a boil.  Lower heat and simmer, covered, for 4 hours, stirring occasionally, being careful the sauce does not burn on the bottom of the pan.  The long cooking time not only develops the flavor but also breaks up the ribs.  Toward the end of cooking time, taste and adjust the seasonings and add a bit more wine or water if the sauce is too thick.  Serve over cooked spaghetti noodles.

*The meat is a MUST.  It's what makes this sauce so amazing.  Do it.

Adapted from Grandma Audrey (and Uncle Frank!)

Football Dip

Are you ready for some football...dip?!

Say hello to the Sunday staple in my parents house, and the easiest recipe you'll ever see featured on this blog- hello, football dip!- created by none other than a man, my dad.

Now yes, this came from a man who has confessed to actually eating wiener water soup in his college days (I shutter at the thought) and felt it appropriate to actually butter his toast before applying the peanut butter (this is why men need women in their lives), but he finally knew what he was doing when he created his famous football dip.

It's a simple mixture involving two key ingredients: a single can of chili, no beans, and a jar of creamy cheddar cheese dip.  No frills here.  Plain and simple.  Remember, this came from a man.  Now I could call this chili cheese dip to satisfy everyone out there screaming "that's the freakin' Skillet Queso I ate at Chili's last Friday night!" at their computer, but no, that would take away from the origins as I know it and this is no Chili's Skillet Queso.  This is my dad's football dip thankyouverymuch.

Football Dip

1 (15-ounce) can chili, no beans (we always use Hormel, the fancy people we are)

1/2 (15.5-ounce) jar (roughly 3/4 cup) cheddar cheese flavored dip (we stick to Tostitos brand)

Pour chili and cheese into small pot and heat over medium heat, stirring occasionally.  Once heated through, serve warm with tortilla chips.

Recipe adapted from my dad.



Restaurant Style Salsa

Yes, this is the third salsa recipe I've posted in the last three months but I just can't help myself.  I keep coming across new versions and as soon as I saw this one by the Brown Eyed Baker I just had to try it asap. 

Fittingly titled Restaurant Style Salsa, it definitely lives up to its name.  (Have you ever noticed that mexican restaurants always have the best salsa?)  And while I do have somewhat of a love affair with the Roasted Tomato Salsa I shared with you in May, this one ranks right up there with it with a little added bonus during this sweltering summer heat: no oven required! 

P.S.  I promise I have some delicious posts lined up this week!  Stay tuned!

Restaurant Style Salsa

Makes about 3 cups

14-ounce can diced or whole tomatoes (peeled) with juice
10-ounce can Rotel (diced tomatoes with green chilies)
1/4 cup chopped sweet onion
1 clove garlic, chopped
1/2 jalapeno, quartered and sliced thin (use the whole thing if you like it spicy!)
1/4 cup cilantro
Juice from a fresh lime
1/4 teaspoon salt
1/4 teaspoon granulated sugar
1/4 teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.

Adapted from Brown Eyed Baker.

Roasted Tomato Salsa

So the other day I mentioned that I had officially found the "BEST, EASIEST SALSA EVER!!".  Well, the wait is over people.  This is it.  Now I know I just posted a salsa recipe but there's some competition in town and it involves a broiler.  The chunky consistency of the other recipe is perfect for topping dishes like Huevos Rancheros and Tacos, but this one is thinner and the ultimate choice when it comes to chip-dipping.

So the reason I HAVE to post this recipe ASAP is because it is so incredibly good everyone MUST make it.  So easy and consists solely of produce (except 1 measly teaspoon of salt).  Just broil your tomatoes, jalapenos, onion, and garlic, toss them in the food processor, then stir in some lime juice and cilantro and viola!  The best salsa you've ever had.  Promise.  Make it.  Try it.  Let me know what you think :)

Roasted Tomato Salsa

1 pound roma tomatoes, halved
1 teaspoon Kosher salt, plus more to taste
1 medium jalapeño pepper
2 medium cloves garlic
1/2 medium white onion, peeled and quartered
1/3 cup finely chopped fresh cilantro
2 teaspoons freshly squeezed lime juice (about 1/2 a lime)

Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.

Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.

Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.



Adapted from Serious Eats.

Fresh Salsa

I love ANYTHING tomato based: spaghetti sauce, ketchup, tomato soup, you name it.  Especially salsa.  In fact, I will easily choose it over queso or guaq at a mexican restaurant any day.  And nothing compares to the freshness of homemade.  The bottled store stuff is fine for dipping your chips (I like Herdez), but everyone needs a good recipe that they can incorporate into recipes and serve as an appetizer.  This one fits the bill.  Mild and chunky (although you can always give it a bigger kick with more jalapeno and achieve a thinner consistency by adding more tomato liquid)- it was great for cooking as well as pairing with some tostitos. 

Fresh Salsa

1 fresh jalapeno pepper, seeded and very coarsely chopped (leave the seeds in if you want it spicy!)
4 garlic cloves
2 large vine-ripened tomatoes, roughly chopped
1 (28-ounce can) diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tablespoons red wine vinegar
1 tablespoon cumin
1/2 sweet yellow onion, coarsely chopped
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/4 cup fresh cilantro
Juice of one lime

In the bowl of a food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until vegetables have reached the size you desire (it does not take many pulses so don't overdo it).  Transfer to an airtight container and refrigerate for at least 2 hours to allow the flavors to blend. 

Adapted from Annie's Eats.