food & recipe sideblog

1 lb ground beef • 1 lb ground Italian turkey sausage • 1 red bell pepper, diced • 1 green bell pepper, diced • 1 yellow onion, diced • 4–6 cloves garlic (or 1 tbsp garlic paste) • 2 tbsp tomato paste • 4 tbsp all-purpose flour • 3–4 cups beef broth • 16 oz spaghetti noodles • ½–1 cup pasta water (as needed) Seasonings • 1 tsp Nature’s seasoning • 1–2 tsp Cajun seasoning • 1 tsp Italian seasoning Instructions 1. Brown the meat In a large pot, cook the ground beef + turkey sausage over medium-high heat until browned. Drain excess grease if needed. 2. Build the flavor base Add onion and bell peppers. Cook 4–5 minutes until softened. Stir in garlic and cook for 1 minute. 3. Tomato paste + seasoning Add tomato paste and cook 2–3 minutes. Season with Nature’s, Cajun, and Italian seasoning. 4. Make it “dirty” (roux) Sprinkle in flour, stir well, and cook 1–2 minutes. 5. Create the sauce Slowly add beef broth while stirring. Let simmer until thickened. Choose Your Pasta Method Option 1: One-Pot (Original Way) 6. Add dry spaghetti directly into the pot (break in half if needed). 7. Cover and cook until tender, stirring occasionally. 8. Add a splash of pasta water to loosen and emulsify the sauce. Option 2: Boil Separately (Classic Way) 6. In a separate pot, boil spaghetti in salted water until al dente. 7. Reserve ½–1 cup pasta water, then drain noodles. 8. Add cooked spaghetti into the meat sauce and toss well. 9. Add a splash of reserved pasta water to bring everything together and create a silky sauce.

What you’ll need: 1 jar marinara sauce (24–25 oz) 1¼ cups water 8–10 oven-ready lasagna noodles, broken into pieces 1 cup whole milk ricotta 2 cups shredded whole milk mozzarella, divided 20–25 frozen fully cooked meatballs (½ oz) 1 cup frozen chopped spinach 1 tsp Italian seasoning ½ tsp garlic powder Pinch of salt How to make it: Mix marinara, water, ricotta, and seasonings in a 9x13 dish Add broken noodles, frozen meatballs, spinach, and half the mozzarella Stir everything together and press noodles down into the sauce Top with remaining mozzarella, cover tightly with foil Bake at 375°F covered 45–50 min, uncovered 10–15 min Rest 10 min before scooping

Chipotle Sauce: 1 cup mayo 2 whole chipotle peppers in adobo ½ tsp adobo sauce (from the can) ½ tsp chili powder ½ tsp sugar ½ tsp salt ¼ tsp garlic powder ¼ tsp onion powder ¼ tsp paprika (smoked is ideal, but regular works as well) Blend until smooth. Use right away or chill to let the flavors develop. What you need: • Burrito-size tortilla • Taco-size tortilla • Nacho cheese (Fritos jalapeño cheddar is closest IMO) • Seasoned rice (microwavable precooked works great) • Taco meat (simmer in water + seasoning for softer texture) • Shredded cheddar • Sour cream How to make it: Warm the large tortilla, spread nacho cheese + shredded cheddar, then place the smaller tortilla on top. Add rice, taco meat, chipotle sauce, and sour cream. Wrap it up, then toast in a dry skillet on both sides until lightly browned. And just like that, you’ve got a homemade Quesarito 🌯🔥

Ingredients: Veggie Dumplings Bok Choy Coconut Milk (I used half of 13.5oz can) Veggie Broth (I used about 3/4 of 32oz container) 1 tbsp red curry paste Bulb of Garlic 1/2 Shallot Green Onions Celery Rice Seasoning (garlic powder, salt, pepper, red pepper, chili onion oil) Sesame Seeds (optional) 1. Chop up shallot, celery, garlic(thin slices), green onions, also about 2-3 cloves of minced garlic. 2. Put 3/4 tbsp of olive oil in rice pot. Add garlic and cook until brown. Remove garlic from pot, leave oil. 3. Add desired amount of rice to pot once you remove garlic. Add correct water measurement. Add a decent amount of your cooked garlic slices, salt, and garlic powder. 4. Get a large pot to create broth. Add olive oil, celery, shallot, and some minced garlic. 5. Simmer for about 3 minutes. Now add 1 tbsp red curry paste. Mix together. Add veggie broth. 6. Let your veggie broth mixture simmer together for about 10 minutes. 7. Cook your dumplings as instructed on packaging in separate pot. 8. While your veggie dumplings are cooking. Add your coconut milk to your broth mixture. Add seasoning, be sure to taste and adjust to your liking. This is important so your flavor is to your liking. 9. Sear your bok choy over olive oil and salt(optional). 10. Enjoy!

INGREDIENTS * ½ cup (1 stick) salted butter, sliced (for pan) * 2½ cups all-purpose flour * 4 teaspoons baking powder * 1½ teaspoons kosher salt * ¼ cup granulated sugar * 2 cups buttermilk, room temperature * 2 tablespoons melted butter, slightly cooled * Maldon Salt (optional, for topping) INSTRUCTIONS 1. Preheat oven to 450°F. 2. Place sliced butter in an 8×8-inch baking dish. Bake 5–7 minutes until melted and bubbling. Remove from oven. 3. In a large bowl, whisk flour, baking powder, salt, and sugar. 4. Add buttermilk and melted butter. Stir just until combined. Batter will be thick. 5. Pour batter directly over melted butter. Do not stir. 6. Gently spread to edges and cut into 9 squares. 7. Bake 22–30 minutes until golden and cooked through. NOTE: Place lined pan underneath to catch potential spillage NOTE 2: Keep your eye out for browning- I tented loosely with foil around 22 minutes and then baked another 5 minutes until done. 8. Optional: Brush tops with melted butter (about 2 tablespoons) and sprinkle lightly with Maldon salt after coming out of the oven. 9. Rest 5 minutes before cutting.

Ingredients: 6 egg yolks 1 qt olive oil (170f-180f) Cook for 30-35 mins.. Lemon Pepper: 1 tbsp black peppercorns 1 tbsp green peppercorns 1 tbsp red peppercorns 1 tbsp garlic flakes 1 tbsp onion powder 1 tbsp dried oregano 1 tbsp dried rosemary 1 tbsp dried thyme 3 tbsp lemon zest 1 tbsp salt 1 tbsp citric acid (optional) 1 avocado