Category: onions

Posted in Family Recipe, ground beef, Ingredients, onions, Pasta, pasta, Recipes

Johnny Marzetti – Updated

Posted on by traci

One of my mom’s favorite meals was Johnny Marzetti. When I was Googling the history of the name of Johnny Marzetti, I noticed a lot of the recipes bake it. The difference with my recipe is that I don’t. My recipe is more of an American goulash.

It was named after a restaurant in Columbus that shut down in 1972 when the owner died.

When I made it this week, I modernized or added some depth to the spaghetti sauce that I used in the dish. I added a splash of dry red wine while the sauce was simmering. So delicious!

It’s a simple pantry item dish. Here’s what you need to make the dish.

  1. ground beef – I know the price for ground beef has increased. I get the frozen ground beef at this current time because it is cheaper.
  2. spaghetti sauce – I used a simple spaghetti sauce from Aldi. Less than a dollar for the jar.
  3. dry red wine – Doesn’t need to be expensive. Or use beef broth for a deeper flavor.
  4. onions
  5. elbow macaroni – Aldi has 3 pound boxes for less than $1.50
  6. shredded cheddar cheese
  7. Spices: Dried oregano and Italian seasoning – Salt and pepper to taste
  8. optional: mushrooms and green peppers

Johnny Marzetti

Stars of the recipe:

  • 1 pound of ground beef
  • 1 small onion, chopped or 1/2 of a medium or large onion, chopped
  • 1 (24 to 26 oz) jar of spaghetti sauce
  • 2 Tbsp. dry red wine or beef broth
  • 1 lb or 2 c. dry elbow macaroni
  • 1 c. shredded cheddar cheese
  • Optional: 1/4 c. white or Bella mushroom, chopped
  • Optional: 1/2 green pepper chopped

Steps:

  1. Cook the elbow macaroni according to directions. Drain and set aside.
  2. Brown the ground beef in a medium sized pot on medium heat. Drain and remove from pan. Set aside.
  3. Add the onions, mushroom (if using), and green pepper (if using) to the pan. Add some oil to the pan if needed. Cook for about 5 minutes or until the onions are translucent.
  4. Add the cooked ground beef, spaghetti sauce, and red wine to the onions. Simmer for about 5 to 10 minutes.
  5. Add the pasta and shredded cheddar cheese to the pot. Stir to combine.
  6. Enjoy with garlic bread and a salad.

You can leave the wine out if don’t want to use wine. I just used it to add some depth to the dish.

Printable Recipe

Stay kind!

Have a magical day,
Traci

Posted in bacon, green beans, onions, Recipes, Side Dishes

Skillet Green Beans

Posted on by traci

I’m all about easy veggie side dishes.  We usually microwave the veggies for about 4 minutes, add a little bit of butter and salt, and then microwave for another minute to melt the butter.

That method gets old, though.  So I came up with an easy skillet green bean recipe using onions and bacon.  When my mother-in-law makes green beans for our Sunday dinner, she boils the bacon with the green beans.  The Wee One wants to eat those bacon pieces.  He can, but they don’t have the best flavor or texture.  When I made this skillet green bean recipe, he could eat the bacon with his green beans.  Win-win!

skillet green beans
Skillet Green BeansDownload

Happy eating,
Traci

Posted in 31 days, ground beef, onions, slow cooker, soup

Taco Soup (Day 29)

Posted on by traci

I’ve signed up for a 31-day writing challenge.  Every day in October, I post a new slow cooker recipe, a link to a previously posted slow cooker recipe, or a recipe from another blog.

Yes, I know this is another soup recipe.

We had lots of rain on Tuesday and Wednesday, so it was a good thing I had taco soup on the menu for Tuesday.  There is something about soup on a dreary day.  It helps brighten your soul.

The Wee One loves tacos, so I thought he would like this soup.  He probably would have liked it better if I had served it with tortilla chips.

Hubby and I loved the soup.  It’s easy to put together in the morning.  The soup uses ingredients that most people have in the pantry.

wpid-im-hungry.jpg

Acting crazy

The boys decided they wanted me to take a picture of them.  I was trying to get a picture of the soup.

DSC00489

This is the Wee One taste testing the soup.  I have no clue while he is holding his head.

taco soup #2
DSC00498

Taco Soup

Stars of the recipe:

  • 1 lb. hamburger, browned or 2 c. already browned hamburger
  • 1/2 small onion, diced
  • 1 Tbsp. minced garlic
  • 3 heaping Tbsp. Homemade taco seasoning or 1 package of store-bought taco seasoning
  • 1 1/2  c. water
  • 2 (15 oz.) cans of diced tomato
  • 1 (15 oz.) can of tomato sauce
  • 1 (15 oz.) can of kidney beans, drained and rinsed
  • 1 c. frozen corn

Steps:

  1.  Place all ingredients in the slow cooker.
  2. Cook on low for 6-8 hours or high for 3-4 hours.
  3. Top with your favorite toppings – cheese, sour cream, etc..
  4. Enjoy!
Screen-Shot-2014-10-01-at-1.48.07-PM

If you enjoyed this recipe, please share it on Facebook or Pinterest.  Here is a link to my Facebook page and my Pinterest page.

To check out the rest of the recipes I’ve shared during this challenge, click on this link.

Oh, and please check back during the first week of November.  I’m planning a small giveaway.  No, it is not a crock pot.  More information will be forthcoming about the giveaway.

Happy eating,
Traci

Posted in 31 days, bell peppers, ground beef, onions, Rice, slow cooker, soup

Stuffed Pepper Soup (Day 21)

Posted on by traci

I’ve signed up for a 31-day writing challenge.  Every day in October, I post a new slow cooker recipe, a link to a previously posted slow cooker recipe, or a recipe from another blog.

Last night, my school had parent-teacher conferences.  Even though I only had one parent show up, last night was productive.  The parent who came was crying happy tears because of how much more confident her child has become this year.

Later after talking for a while, we both realized we were Christians.  The mom told another staff member and me about a great Christian singer, Jonathan McReynolds.  I ended up listening to his song “Pressure.”  It’s such a great song with a great message.

I hope you enjoyed listening to the message from Jon.  He is truly blessed by God.

wpid-im-hungry.jpg

Anyway, onto the recipe for today.

I made stuffed pepper soup on Monday using some of the bulk hamburgers I cooked up over the weekend.  I put the rice in the slow cooker when I put the rest of the ingredients in the slow cooker.  The rice ended up falling apart after being cooked for that long.

If you make the soup and decide to put the rice in at the beginning, use brown rice instead of white like I did.  Or cook the rice at the end and then put it in the bowls as you serve the soup.  It’s your decision.

Oh, I used a 6-quart crock pot.

Stuffed Pepper Soup

Stuffed Pepper Soup

Stars of the recipe:

  • 1 lb of ground beef, browned or 2 c. bulk hamburger from the freezer
  • 1 15 oz. can of tomato sauce
  • 2 15 oz. cans of diced tomatoes with juices or 1 28 oz. can of diced tomatoes
  • 1 c. beef broth
  • 1 16 oz. bag of frozen pepper stir fry mix
  • salt and pepper, to taste
  • 1 c. brown rice
  • cheddar cheese to top the soup

Steps:

  1. Place all ingredients into your crock except cheese and rice if you make the rice at the end.
  2. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
  3. (OPTIONAL STEP)  If you opted to make the rice at the end, make the rice.  Place about 1/4 c. of cooked rice in the bowls before servings.
  4. Serve with cheese.
Stuffed Pepper Soup
Screen-Shot-2014-10-01-at-1.48.07-PM

If you enjoyed this recipe, please share it on Facebook or Pinterest.  Here is a link to my Facebook page and my Pinterest page.

To check out the rest of the recipes I’ve shared during this challenge, click on this link.

Happy eating,
Traci