Tag Archives: tomato sauce

Spanish Rice

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This was really good – the rice was nice and dry and the flavors were terrific. You can substitute black beans for the chicken if preferred.

Ingredients:

1 T. minced garlic

1/2 c. red onion, chopped

1 c. bell pepper, diced

3 c. water

1 1/2 c. quick brown rice

1 c. cooked chicken, diced

1 c. tomato sauce

1 t. chili powder

1 t. cumin

Salt & pepper to taste

Shredded Mexican cheese

Pico de gallo

Optional garnishes: Cilantro & avocado

Directions:

Preheat oven to 400.

In an oven proof skillet, add some olive oil. Saute the onions and garlic until translucent but not burned.

Add the pepper and cook until the peppers are softened. Remove the vegetables and set aside.

Pour water and tomato sauce into the skillet. Bring it to a boil.

Add the rice, cover and simmer for about 15 minutes.

Return the pepper/onion mixture to the pan and mix well. Add the chicken and spices. Adjust the seasonings to taste.

Sprinkle the cheese on top.

Place in the oven for about 7 minutes (until the cheese melts).

Turn the oven to broil and broil until starting to brown (be careful not to burn it!).

Serve topped with pico de gallo.

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BBQ Sauce

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This sauce is so easy to make – and so delicious! It’s much better than anything you can ever buy in the store!

Ingredients:

1 c. red wine

1 c. brown sugar

1/4 c. apple cider vinegar

1/4 t. allspice

1 c. tomato sauce

3 T. tomato paste

Directions:

Mix all the ingredients together in a sauce pan. Simmer for about 45 minutes. Season to taste with salt and pepper.

Baby Back Ribs

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These were delicious – the sauce was great and really easy to make.

Ingredients:

1 rack of baby back ribs

1 c. red wine

1 c. brown sugar

1/4 apple cider vinegar

1/4 t. allspice

1 c. tomato sauce

3 T. tomato paste

Directions:

Preheat the oven to 250. Cover a baking dish with some foil. Pat the ribs dry with a towel. Season both sides with salt and pepper. Place them in the baking dish. Add about 1/2 c. water to the dish. Cover tightly with foil and bake them for about 2 hours.

In the meantime, make the sauce by combining all the other ingredients into a sauce pan. Simmer the sauce for at least 45 minutes.

Remove the ribs from the dish and pour out the water and accumulated fat.

Raise the oven temperature to 350.

Return the ribs to the same foil lined baking dish. Brush both sides of the ribs with a generous amount of sauce. Cook for 15 minutes. Brush with more sauce and cook for 15 minutes more.

Chicken Parmigiana in a Pouch

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Here’s another really easy “pouch” recipe! These are so easy that absolutely no skill is required!

Ingredients:

1/2 lb. asparagus, washed and trimmed

Olive oil to taste

1 garlic clove, minced

1 chicken breast

Shredded mozzarella cheese

1/2 c. tomato sauce

Fresh basil leaves

Parchment paper

Directions:

Preheat the oven to 400.

Place asparagus in a mixing bowl and coat with olive oil. Add some salt and pepper, and the minced garlic. Mix well. Place it on the bottom of a piece of parchment paper large enough to fold over into a pouch.

Place the chicken breast on top. Season with salt and pepper. Top with the tomato sauce, mozzarella and basil leaves.

Fold up the pouch and place it in a baking sheet.

Bake in the oven for about 30 minutes or until the chicken registers 165 internal temperature.

 

Crockpot Braised Beef Ragu Over Polenta

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The original recipe wasn’t great because I didn’t take the time to make the marinara sauce (the recipe just called for putting in the sauce ingredients raw into the crock pot). Next time this is how I want to make it! Hopefully it will be better.

Ingredients:

3 lb. beef rump roast

1/2 onion, minced

3 cloves of garlic, chopped

1 28 oz. can of San Marzano whole tomatoes, pureed

1/2 c. red wine

3 T. tomato paste

Basil, oregano, bay leaves

Salt & pepper

Polenta

Directions:

Sear the roast on all sides until brown. Remove from stove and place in crock pot.

Saute the onions and garlic in some olive oil.

Add the tomato sauce and paste and all the spices.

Cook the sauce until flavorful. Add some bouillon if needed.

Pour the sauce into the crock pot.

Cook on low for about 8 hours.

Shred the meat and return it to the crock pot. Cook for a little bit more.

Serve the ragu over polenta.

Stacked Enchiladas

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This is a great way to use up left over chicken – and it’s also a great enchilada sauce recipe to be used whenever you need it!

Ingredients for sauce:

1 small red onion, sliced

Chopped jalapenos to taste

1 cup tomato sauce (I used my homemade marinara sauce)

Cumin to taste

1 clove garlic, chopped

1/2 c. chicken broth

Ingredients for the enchiladas:

Sauce from above

3 corn tortillas

3 chopped green onions

9 oz shredded or chopped chicken

Shredded Mexican cheese

Directions:

Preheat oven to 425. Saute the onions, garlic, and jalapenos in a little olive oil. Add the tomato sauce and cumin. Add the broth. Cook until well blended. Season with salt & pepper. Using an immersion blender, puree until smooth. Set aside.

In a bowl, combine the chicken with the green onions. Season with salt & pepper.

Grease the bottom of a casserole dish. Place one layer of tortillas, cutting them to fit. Do not overlap! Layer with some sauce, chicken, and cheese. Repeat until you finish with the chicken & cheese.

Bake in the oven for about 15 minutes.

 

Fresh Tomato Sauce

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Summer is the perfect time to make this sauce – when the tomatoes are at their freshest and sweetest! I make marinara sauce to store away with fresh tomatoes, but this is a good way to savor whole fresh tomatoes on the spot!

Ingredients:

3 fresh ripe tomatoes, cut into small pieces

2 cloves garlic, minced

1/2 c chicken broth

Salt & pepper

Fresh basil to taste

Spaghetti noodles (I use Ancient Grains – these are the only integral noodles that I like)

Parmesan cheese, grated

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Directions:

Heat some olive oil in a saucepan. Add the garlic and cook until fragrant.

Add the fresh tomatoes. Mix them up a bit. Add the broth and seasonings, as well as the basil. Boil until the tomatoes have broken down. Adjust the seasonings to taste.

Pour over cooked spaghetti. Top with parmesan cheese.