Crispy Spaghetti with Zucchini and Herbs

    8 ounce(s) spaghetti

    3 tablespoon(s) olive oil

    1 small onion, finely chopped

    Kosher salt and pepper

    1 clove(s) (large) garlic, finely chopped

    2 small (about 8 ounces) zucchini, grated

    3/4 cup(s) chopped fresh-flat leaf parsley

    1 ounce(s) (1/4 cup) grated Parmesan

    Mixed green salad, for serving

Cook the spaghetti according to package directions.

Heat 1 tablespoon oil in a medium (about 10-inch) nonstick skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute.

In a large bowl, toss the spaghetti with the onion mixture, zucchini, parsley, and Parmesan.

Wipe out the skillet and heat 1 tablespoon oil over medium heat. Add the spaghetti-zucchini mixture, spreading it evenly over the bottom of the pan and cook until the bottom is golden brown and crisp, 8 to 10 minutes.

   

Invert the whole thing onto a parchment-lined cookie sheet. Wipe out the skillet and heat the remaining tablespoon oil. Slide the spaghetti back into the skillet and cook until the underside is golden brown and crisp, 6 to 8 minutes more. Serve with a salad, if desired.

Slow Cooker Chicken Parmesan

 2-4 boneless, skinless chicken breast halves

1/2 cup plain bread crumbs

1/2 cup grated Parmesan cheese

1 tsp. Italian seasoning

1/4 tsp. ground black pepper

1/4 tsp. kosher salt

1 Tbs. olive oil

1 egg, beaten

4-6 slices mozzarella cheese

1 jar (28-ounces) favorite marinara sauce

Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware.

In a medium bowl, beat egg.  In second medium bowl, mix the bread crumbs, spices, and grated Parmesan cheese all together.

Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides.  Place chicken breasts on bottom of crockpot.  Place a layer of mozzarella slices on top of breaded chicken breasts.  Cover cheese layered chicken with entire jar of sauce.

Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours.  Serve over cooked pasta of your choice. 

Slow Cooker Beef Stroganoff

 

1 pound cubed beef stew meat

1 (10.75 ounce) can condensed golden mushroom soup

1/2 cup chopped onion

1 tablespoon Worcestershire sauce

1/4 cup water

4 ounces cream cheese

 In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Blackberry Cobbler

½ cup butter

1 cup all purpose flour

1 cup sugar

1 tbsp. baking powder

1/8 tsp salt

2/3 cup milk

16oz blackberries

 Melt butter in a 2 quart casserole dish.  Combine flour, sugar, baking powder, salt and milk in a small mixing bowl, mix well

Pour mixture over melted butter: do not stir. Spoon blackberries over batter; do not stir.

Bake at 350 for 45 minutes

Homemade Tomato Sauce

    4 large 16 ounce can San Marzano Tomatoes

    olive oil

    1 onion, quartered

    1 carrot, peeled, left whole

    3 garlic cloves, peeled left whole

    fresh herb such as fresh Italian parsley or fresh       basil

    sea salt and black pepper

    Squeeze all the juice out of the tomatoes. Either using a mesh collander or large food mill, separate the puree from the pulp and seeds. Set aside.

    Put enough olive oil in pan to cover the surface. Add in onion, garlic, saute for 2-3 minutes. Remove garlic.

    Add in tomato puree, and one can of water if it’s extra thick. Some tomatoes are more watery. Skip the water if you think it’s too liquidy.

    Cook on low heat, semi-covered with lid, for two hours, stirring every twenty minutes. Adjust cooking time. If sauce thickens quickly, cut cooking time. Take out the onion and any herbs before serving.