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

Johnny Marzetti – Updated

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 dinner, Family Recipe, Gluten Free, Pork, Recipes, write 31 2017

What I Like About Fall and “Soy Sauce” Pork Chops (GF, DF, Paleo, W30)- Blog Post #13

writer's workshop

I didn’t feel good on Wednesday night so I did not get this post up for the week.  Headache and tiredness.  Yuck!  It was an early night for me.

This week’s prompt is what do I like about fall.

  1.  The flavors of fall – cinnamon, nutmeg, and cloves

    pumpkin pie spice
    Pumpkin Pie Spice

  2. Pumpkin Spice Latte, Maple Pecan Lattes, and Blackberry Pie Lattes.
    I get the Blackberry Pie Lattes from a local coffee shop called Winans.
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  3. The crisp air – I can wear my Mickey Mouse hoodie.IMAG0170
  4. My Autumn Glory Maple Tree
    Halloween – My town is known for decorating for Halloween.  They usually have a parade celebrating Halloween.  We’ve never done it though.
    The boys are getting too old for trick or treating.  Insert sad face.
  5. The decorations

    Bonfires
    10736073_10205372661619449_321267593_n
  6. Our dog can go on more car rides because it’s not too hot.
    IMAG4031
  7. Thanksgiving
    The last Thanksgiving with Tanya (2015)
  8. The trees changing colors
    The two things I don’t like about fall are :
  1.  Foggy mornings
    IMAG4060
  2. Extreme Storms – Rain or wind or a combo of both

Mama’s Losin’ It

When my father-in-law was alive, he would marinade pork chops in soy sauce.  Hubby loved those soy sauce pork chops.

Soy sauce has wheat in it.  So for a gluten free diet, it’s a no go.

For a while I switched to gluten free soy sauce but at over $4 a bottle, I didn’t like those prices.

Then I did the Whole 30 in April/ May of 2017.  I began to use coconut aminos.

The problem with coconut aminos is that it is $6 a bottle.  Yikes!

Then I found out Trader Joe’s has their coconut aminos for $2.99 a bottle.  WIN!

So I stocked up on the coconut aminos.

Now I can make Asian dishes and “soy sauce” pork chops without feeling sluggish afterwards.  YEAH!

My family loved my “soy sauce” pork chops.  They did not know the difference.

If you don’t eat gluten free, you can use regular soy sauce.

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”Soy Sauce” Pork Chops

  • Difficulty: easy
  • Print

Ingredients

– 1 lb. boneless pork chops

– ¼ c. coconut aminos

– salt to taste

Directions

  1. In a container or Ziploc bag, place the pork chops and coconut aminos
  2. Allow the meat to marinade for at least 2 hours or overnight.
  3. Cook on a medium high heat for 5 minutes on one side.  Season with salt before flipping the pork.
  4. Flip and cook for 3 minutes on the other side.
  5. Enjoy!

We ate our dinner with pressure cooker applesauce, plain white rice, and mixed veggies.  If you were doing the Whole 30, I would serve it with the applesauce, cali rice, and green beans.  Yum!

Happy eating,
Traci

Posted in Dessert, Eat at home ingredient spotlight, Family Recipe, Grandma, Holiday/Christmas, Recipes, Salad

Grandma’s White Salad

I have so many memories of this salad.  One of my best memories is from when I worked at Walt Disney World in 1995.  My grandma sent me various family recipes so that I could have a little bit of home while down there.  When Thanksgiving time came, I decided I would make a Thanksgiving meal for my friends and me to share.  We had a Thanksgiving meal with all the trimmings except we had chicken instead of turkey.  One of the dishes I made was grandma’s white salad.  For two weeks afterward, I would take portions of the Thanksgiving meal to work for my lunches.

That Thanksgiving weekend was also the weekend I almost met Rider Strong and Ben Savage from Boy Meets World.  At Disney-MGM Studios, now Hollywood Studios, they would have celebrities put their hands in cement at the Chinese Theater.  Both Rider and Ben put their hands in the cement and then went to have a talk.  I “ran” along the side of their convertible as they traveled between venues and then ended up sitting behind their families.  Too bad, Fred Savage was not there.  I would have gone up and said hi to him.

My Grandma’s White Salad

Stars of the recipe:

  • 1 sm. lemon or lime  jello
  • 2 c. hot water
  • 1 (8 oz.) package of  cream cheese
  • 1 (15 oz.) can of crushed pineapple drained (med. can)
  • 1 & 2/3 c. mini marshmallows
  • 1 & ½ c. chopped pecans or walnuts (My grandma used pecans.)
  • 1 (8 oz.) container of Cool Whip

Steps:

  1. Mix jello with water.  Add cream cheese and beat until smooth.
  2. Put in fridge until semi-solid.  Remove and then put in the rest of the ingredients.
  3. Chill.

Or how my grandma made it:

  1. Mix jello with water.  Add cream cheese and beat until smooth.
  2. Put the rest in ingredients in an in a flat pan (9 by 13 glass dish).  Put it in the fridge to chill.

This recipe is linked to Mommy’s Kitchen for Potluck Sundays and Eat at Home’s Ingredient spotlight!