Find Me

  • Facebook
  • Pinterest
  • Twitter
  • StumbleUpon
  • RSS Feed
 

 I love one dish meals. I love that they cause less of a mess to clean, they are usually economical and they usually have that comfort food feel about them. This one is stick to your ribs hearty, great for a cold day and tastes great!

Shhh, don’t tell but I also love the fact that I can hide lots of vegetables in the dish.

It is also easy on the budget if you plan it right. Mueller’s typically has coupons for their noodles and when you can find them buy one get one free you can typically get them for free or next to free. I can sometimes also find Johnsonville coupons and paired with a good sale you can get a great deal ( I have about 10 packs in my freezer because we love it!). I got the ground beef marked down and a large bag of carrots we are working on for a very good price. If I had restaurant funding I could be content to cook all day and do so on a budget. Of course being around my house is like running a restaurant some days.

dutch oven pasta ingredients

My recipe is more of a guideline, there is no perfect measurement that is going to make or break this dish. You can also change up the ingredients a little to suit the tastes of your family.

1 package Johnsonville Italian Sausage, 1 pound ground beef, 1 onion (I was out but had chopped green onions and used those), 1 bell pepper, carrots, artichokes, garlic, diced tomatoes, tomato sauce, tomato paste, Italian seasoning and noodles.  ( I forgot to get my spices, sauce and paste out for the picture)

cook sausage, beef and veggies

 Chop all of the vegetables and place in dutch oven with the meats. Cook thoroughly.

I was lucky and found lean ground beef on sale so I did not have to drain the grease off of mine. If you have a lot of grease you will want to drain some of it off. Leave a little for flavor though.

add sauces

Add in the diced tomatoes (do NOT drain), tomato sauce and tomato paste and Italian seasoning and garlic to taste. I would use 2 cans of each. I had some frozen diced tomatoes and tomato sauce that I used. If you want to make it even easier, just use a large jar of spaghetti sauce and a can of diced tomatoes.

add dry pasta

This is the best part!!!

Just dump your noodles in the pot with every thing else.

Yep, you don’t have to boil them. They will cook in the sauce and taste better than you ever imagined!

Dutch Oven Pasta

Oh Goodness!

Just look at it, and wait till you smell it!

Allow it to simmer for about 30 minutes and the noodles are cooked through.

bowl of one dish pasta

There you have it, my One Dish Pasta Delish!

I hope you enjoy!

ONE DISH PASTA DELISH

1 package Johnsonville Italian Sausage

1 pound ground beef

1 onion

1 bell pepper

2 – 3 carrots

1 can of artichoke hearts

garlic, to taste

2 cans each – diced tomatoes, tomato sauce, tomato paste (do not drain the diced tomatoes…or you can use one large jar of spaghetti sauce)

Italian seasoning, to taste

noodles (any kind will work although I have never tried using long noodles)

DIRECTIONS:

Cook the meats and vegetables until browned. Add in the tomato products, garlic and spices. Mix well. Add in the uncooked noodles, mix well. Allow to simmer approx. 30 minutes.

Print This Post Print This Post

 

Ok, all pizza is real…it’s just not all homemade.

I have never made a truly homemade pizza. I have bought a crust, added the toppings we wanted and baked it, but making the dough…that was another story. I have always heard horror stories about making breads using yeast and to be frank, it scared me. I am NOT a baker. I may love to cook but it’s a big no when it comes to baking. I think it is the fact that you have to be precise and everything has to be just right in order for baking to turn out properly. I am more of a throw it all together and hope it tastes good kinda person.

Then came Fleischmann’s.

Fleischmann’s promised me that it was super easy to use their new Pizza Crust Yeast.

I had my doubt. Remember…I had heard horror stories.

But, I have to say…that I agree! This great new product is the first and only yeast specially developed for making easy, homemade pizza crusts.  There’s no “rise” time required for most recipes – just mix, press or roll out, top and bake!  Easy recipes prepare crust any way (thick, whole wheat, etc) in just 30 minutes.

Fleischmann’s Pizza Crust Yeast really is easy to use and makes a REALLY great pizza. Everyone here loved it and has requested homemade pizza several times since we first had it. And the best part is that it is quicker than take-out for us, we all get our favorite pizza toppings and can make it just as we like it.

ingredients

No rise time

To make homemade pizza dough, simply add water, salt and flour to Fleischmann’s Pizza Crust Yeast, mix and knead. There is no rise after kneading like other yeasts. You just need to roll or press out the dough to make the pizza crust.

pizza dough

Just relax

Pizza Crust Yeast is specially-formulated with dough relaxers that keep the dough from pulling or snapping back when shaping it. So it’s easy to make your crust the shape and size you like. Individual sized crusts, thick crusts, thin crusts or hand tossed crusts, it’s up to you!

pizza sauce

Top it off

Now that your homemade pizza dough has been shaped into crust, add your favorite fresh ingredients and bake. Your pizzeria-style pizza will be ready in 30 minutes.

pizza

Simple, satisfying and so good!

Because the kids picked the toppings for this pizza it is a meat-lovers.  If this one had been mine I would have piled it high with onions and bell peppers and olives. Yummy! Ok, so I think I am going to have to go make me one now.

“Fleischmanns supplied me with samples and supplies for having a homemade pizza night with my family, along with the promise that I COULD make a homemade pizza dough. Now, I am a Pizza Star in my families eyes. That folks is priceless! Other than that I was not compensated in any other way for this post. Ok, I also got hugs and kisses for a good meal. That folks is compensation enough in my eyes!”

 

fried okra

I reckon fried okra is a dish you will only find in the South.  It took me a long time to learn how to make okra the right way. It is one of those dishes that never tastes right unless it is like your Granny used to make. So after much trial and error, I finally got it, thanks to my Aunt Ruth. She sat down and told me step by step what I needed to do and then she put it in her cookbook just for me. Ok, so it wasn’t just for me but I felt like it was. It was actually just a manual directory submission, one of those must have’s in any Southern cookbook because what southern meal would be complete without fried okra?

FRIED OKRA

1 quart fresh okra, sliced

1/2 cup Vegetable oil

1/2 cup flour

1/2 cup cornmeal

1/4 teaspoon salt, more or less as desired

In a large bowl salt the sliced okra. Sprinkle the flour over the okra, using only as much as it takes to coat the okra,  stirring with your hands until it is well coated. Repeat with the cornmeal, using only as much as it takes to coat the okra.

Heat the vegetable oil in a large iron skillet and cook the okra slow over low heat, stirring often until it is brown to your taste.

If you are using frozen okra just thaw the okra and then follow the directions as if using fresh.

Print This Post Print This Post
 

Summer is just about over. We have plans to go to Hiawassee this weekend for some great food, family, friends, pickin and grinnin. It is the last big hooha of the year up there and due to age and health issues of my uncle it may just be the last one ever.

I have to decide what dish I am going to take and while I was browsing around I thought perhaps you might need to make the same kind of decision for a hooha that you are going to attend this weekend. So, I though I would bring to you a list of my 5 favorite summer dishes, since this is the last blowout of the summer and all.

1.) Spaghetti Salad

This dish is super easy to make, feeds a lot of people and is delicious. It also has a “light feel” to it and can be served warm or cold. That makes it the perfect dish to carry to any hooha you attend. Also, it only has 5 ingredients so it is economical to boot.

2.) Summer Fruit Salad

Another favorite in our house and to take on the road. Again, 5 ingredients, easy to make but it has to be kept cold. Light, refreshing and ohhh so good.

3.) Vidalia Onion Pie

It is getting harder and harder to find Vidalia’s. They are only here for a short time so we have to take advantage while we can. If you can still get your hands on a few, grab them and make this pie! I promise, you will groan at the goodness.

4.) Marinated Vegetables

This was one of my Granny’s favorites. You could always count on her having a bowl full in her refrigerator when you went to visit in the summer. It just evokes fond memories of sitting on the front porch snacking away…that it’s good doesn’t hurt either.

5.) Kool-Aid Pie

What can I say? Great dessert. Easy to make. 4 ingredients. And you can make it any flavor that you want.

All of these recipes are from the earlier days of The Post-It Place so none of them have photos. I need to go back and rectify that for ya’ll one of these days. I can promise that they won’t disappoint though. So, get out from behind the computer screen, quit worrying about Forex trading software and enjoy the last remaining days of summer with some family, friends and some good food!

© 2013 The Post-It Place Suffusion theme by Sayontan Sinha