This week I am prepping for 3 people, since my Mom is staying with us until the birth of my baby. So that being said, I am planning to prep more meals and have more food available for leftovers, etc. I hope you enjoy!
Every Sunday we all get together to do family dinner, which can include family, but also close friends or really anyone that wants to come. So this week we are doing our famous Italian Pasta Sauce with homemade pasta. I am not going to put the sauce recipe on here (because it’s a secret) but here is how to make the pasta. This meal will be homemade pasta, homemade sauce, italian bread with jarred hot peppers (that we jarred in September) and a side salad. Enjoy!!
Pasta Sauce: Shhhhhh!! It’s a secret.
This is Drew’s part of the process. He has really perfected this part and I still am learning from him. Remember, you have to practice this part - it will not turn out amazing the first time. Since the process is better shown than told I’ve embedded a video after the ingredients. Also, he doesn’t use measurements in the video, but just use the ones I have listed below. Also, if you don’t follow this guy on youtube - do it - his videos are great and he makes some super yummy meals.
2 cups flour
2-3 whole eggs
2 egg yolks **save the whites, because you might have to incorporate them. You would incorporate them if your dough is not the consistency you want.
Couple of glugs of olive oil
Pinch of salt
Serves 6. This is also one of my Mom’s recipes and the pro is that it is a bit more straight forward vs. the Stew below.
6 boneless chicken breast
6 slices of thick swiss cheese
2 cups of stuffing croutons - you can change this amount depending on how many croutons you want
1 can cream of chicken
1 can cream of celery
1 can of milk (use the above cans to measure this)
1/2 stick of butter (put 1 tab on each chicken breast)
Spray a 9x13 baking dish. Lay each chicken breast in pan. Place slice of swiss cheese on each breast. Meanwhile, mix the soups and milk together until creamy. Pour soup mixture over chicken. Sprinkle croutons over top. Slice tabs of butter over the croutons (usually I put about 1/2 tbsp over each chicken breast).
Bake at 325 covered for 90 minutes depending on how many chicken breasts you have. Then uncover for the last 10-15 minutes. Once cooked, let the dish sit for about 10 minutes for sauce to thicken.
Serve with rice or potatoes and a veggie on the side. We are going to use roasted asparagus and rice.
This is one of my Mom’s specialities. She says that this depends on how much you want to make. She is giving us the largest portion of recipe - estimating to serve 6 people? I’ll update you once I make it. Also, please note - that Italian older woman do not give specifics for recipes. They have it in their mind that we can know exactly how to make these recipes, but really this is just about perfecting the older Italian woman. So I will make this and let you know what I do.
2-ish pounds of stew beef cubes
Raw vegetables: As much as you want to put in there. Carrots, Celery, Potatoes, Green Beans, mushrooms.
1 envelope of Lipton’s onion soup mix - dry
2 cans of golden cream of mushroom soup
1 can of cream of celery soup
1 1/2 cans of water (use above cans to measure this)
Stir together all the soups and the water. Then put the soup mixture in a large pot (must be oven safe) - remember we are making stew here so it needs to be big enough to hold a ton of liquid/food. Rinse and chop veggies to bite-sized pieces. Add raw meat and vegetables to the soup mixture. Stir well. Take Lipton soup mixture and sprinkle on top of mixture. Bake at 325 degrees for 4 hours. Stir every couple of hours.
**I’m wondering if this can be done in a crockpot. If anyone wants to experiment with that and let me know that would be super.
Fancy Beef Tacos:
Drew is making this recipe this week and it is his favorite, but super fancy and not something I would make on the regular due to the amount of work it takes. But either way, it is super tasty.