Spaghetti Sauce

Have I mentioned that I love pasta? If not, I love pasta. My kids love pasta. The farmer thinks we eat too much pasta. But when it comes to pasta, I'm not sure I need his opinion.😉
I created this sauce with a few extra veggies in it for my kids. They just aren't big veggie eaters, and I thought I could trick them into eating more with this sauce. And you know what? It worked. I learned to mince everything real fine, and they won't know the difference.

This is the sauce that I make when I have time for homemade sauce with my spaghetti and meatballs. It really is simple to make and uses ingredients that can be found in your pantry. I do use finely minced carrot and green pepper as my hidden veggies. The carrot adds the sweetness you need to cut the acidity from the tomatoes so there is no need for any sugar. In the summer, I throw in some hidden zucchini as well. (Shhh..... don't tell the kids!)

Spaghetti Sauce

Author: The Marigold Kitchen

This sauce is simple to make and uses ingredients found in your pantry.

Ingredients

• 2 tablespoons oil
• 1/3 cup finely minced carrot
• 1/4 cup finely minced green pepper
• 1/2 cup diced onion
• 3 large cloves garlic, minced (use 4 cloves if small)
• 28 ounce can tomato puree
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Italian blend seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup water
• 2 tablespoons Parmesan cheese

Instructions

1. In a large skillet, heat 2 tablespoons oil on medium high heat.
2. Add the carrot, green pepper, and onion. Cook for 5 minutes or until soft.
3. Add the minced garlic and stir. Cook for 2 more minutes.
4. Add the tomato puree, water, salt, pepper, basil, oregano, and Italian seasoning.
5. Simmer for 20-30 minutes, until some of the water has reduced. 
6. Stir in the Parmesan cheese.

Notes:

If you made meatballs, add them before you simmer. This sauce freezes well. Freeze it in a freezer safe container.

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Meatballs

I've been making this meatball recipe most of my life. When I was growing up, this is the recipe that my parents used whenever we had spaghetti and meatballs. My parents didn't really measure the seasonings, and that is how I learned to add a little of this and a little of that.
As an adult, I've written down the measurements and made a couple changes. My parents always used ground beef for these meatballs. I still do sometimes, but I have found that my family prefers ground pork. I've determined set amounts for the seasonings, and I make sure to crush the saltines fine with my food processor. As a child, we used our hands and frustrations to crush the crackers.

I start by putting all of my ingredients into a bowl. You can mix the seasoning with the crushed crumbs first to make sure that the seasonings get evenly distributed. I like to use saltines instead of breadcrumbs because I think that it makes a sturdier meatball that can hold up to heavier sauces.

I mix everything up with my hands. I just don't see any better way to do it!

I preheat the oil in my cast iron skillet. The oil will take about 5-10 minutes to heat up on a medium high heat setting. I usually look for the oil to start to have a ripple look to it. It will have a consistency more like water.

Next up is making the meatballs. Most of the time, I use my hands to pick off sections of the meat mixture and roll into a ball. You can use a cookie scoop to make sure you get meatballs that are the same size.

Fry them up. See that golden brown color? That is perfect. You want to fry the meatballs for 15-20 minutes and use tongs to roll the meatballs around every few minutes to make sure that they cook on all sides.

See all these little bits and leftover oil? Don't toss it! This is perfect to start your sauce!

These meatballs are perfect for spaghetti and meatballs, meatball subs, casseroles, and Swedish meatballs. You can try them in your favorite recipes for meatballs.

If you are going to freeze the meatballs, cool them completely and store them in a freezer ziploc baggie. They are super convenient to have in the freezer on busy nights!

Meatballs

Author: The Marigold Kitchen

These are a perfect meatball for any dish!

Ingredients:

• 1 pound ground pork
• 1 sleeve saltine crackers (about 39 crackers)
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Instructions:

1. Crush the saltine crackers to make fine crumbs.
2. Add all ingredients to a bowl and mix with your hands to combine.
3. Preheat a skillet with 2-3 tablespoons oil.
4. While the skillet heats, roll your meat mixture into meatballs. You can use a cookie scoop to get uniform meatballs.
5. Fry meatballs for 15-20 minutes, rolling over every three minutes or so to allow for all sizes to cook and brown.
6. Use the drippings and bits of meatball left in the pan to start your sauce, if needed.
7. These also freeze very well. Store in a freezer gallon bag.

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Mexican Mozzarella Sticks

I love tacos. And I love fried mozzarella sticks. So therefore I love this mashup of the two. The breading is crunchy. They taste like tacos. The sauce is cool. My kids love them. And when I made them this afternoon, they disappeared as fast as I could make them.
I used my homemade taco seasoning to make these, but you can use the packet you buy at the store. They'll taste just as good. Make sure not to skip the freezing step. This is important in making sure the cheese doesn't melt too fast while cooking. And make sure the oil is up to temp before frying. You may have to wait a minute or so between batches. I know it'll be hard to wait, but you don't want soggy breading.
Want a little more heat? Add some chopped jalapenos to the dipping sauce. The farmer loves the addition of the jalapenos, so I add them when he is around.

Mexican Mozzarella Sticks

Author: The Marigold Kitchen

A mashup of two favorites - tacos and fried mozzarella sticks!

Ingredients:

• 6 mozzarella string cheese sticks
• 1/4 cup flour
• 1 egg
• 2 tablespoons milk
• 1/2 cup Panko bread crumbs
• 1 tablespoon taco seasoning
• 1/2 cup sour cream
• 1/2 cup red enchilada sauce
• 1/4 teaspoon pepper
• 1 tablespoon fresh cilantro, minced

Instructions:

1. Gather three small bowls. In one bowl add the flour.
2. In another bowl, add the egg and milk. Whisk together.
3. In the third bowl, add the Panko bread crumbs and the taco seasoning. Stir together.
4. Unwrap all the cheese sticks. Cut in half to create 12 sticks.
5. Take one stick and roll in the flour. Then dip in the egg and milk mixture. Repeat.
6. Roll cheese stick in the breadcrumbs, using a spoon to help coat the cheese stick.
7. Repeat the coating process for all the cheese sticks.
8. Freeze the cheese sticks for 30 minutes.
9. To make the dipping sauce, mix together the sour cream, enchilada sauce, cilantro, and pepper.
10. Fry the cheese sticks in oil heated to 350 degrees until breading is browned and cheese starts to melt out of the breading, about 2 minutes.

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Chicken Pot Pie

Chicken pot pie. Is there anything more comforting than this dish? The crust is buttery. The filling is creamy. I promise that the time it takes to make this is worth it. I have no other words. These pictures should speak for themselves.
This pot pie freezes well. If you are baking from frozen, wait to add the egg wash until right before baking. And bake for about 15-20 minutes longer.

Chicken Pot Pie

Author: The Marigold Kitchen

One of the best comfort foods.

Ingredients:

For the crust:

• 2 2/3 cup flour
• 1 teaspoon salt
• 1 cup butter flavor vegetable shortening, cut into cubes
• 1/4 to 1/2 cup cold water

For the filling:

• 3 cups shredded chicken
• 2 cups frozen vegetable mix
• 1/2 cup butter
• 1/2 cup flour
• 1/2 cup chopped onion
• 2 cloves minced garlic, 3 cloves if they are small
• 2 cups chicken broth
• 1 cup milk
•  1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano

Instructions:

Prepare the filling:

1. In a large skillet or dutch oven, melt the butter. Add the onions and cook until tender and starting to turn translucent, about 3-5 minutes.
2. Add flour and whisk. Cook for about 2 minutes.
3. Add chicken broth and milk. Whisk until it starts to get thick.
4. Stir in chicken, vegetables, garlic, salt, pepper, and oregano.
5. Let filling simmer.

Prepare the crust:

1. While the filling simmers, prepare the crust.
2. Add flour and salt to a bowl. Cut shortening in with a pastry cutter. Add water a little bit at a time, adding just enough for the dough to come together.
3. Divide dough into two portions. Roll out one portion and place in a 10 inch deep dish pie plate. You can also use a cast iron skillet lightly greased with oil or cooking spray.
4. Pour filling into the crust.
5. Roll out other portion and place on top of the filling. Seal the edges.
6. Whisk an egg with 1 tablespoon water. Use a pastry brush to brush the egg wash over the crust.
7. Vent the crust with a knife.
8. Bake in an oven preheated to 350 degrees for 1 hour, or until crust is browned and filling bubbles up through the crust.

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Skillet Rodeo Dip

I love this dip. It's easy to make. And I can use up leftovers. Yup. I created this dip based on leftovers I had in the fridge. I can't tell you how many times that I have made roast, only to have my kids barely eat it, therefore creating leftovers. So put that leftover pork roast (you could use beef!) to work for you in this hearty dip.
I also freeze leftover roast to use in meals later. This is one of those recipes that I would use frozen leftover roast in.

Skillet Rodeo Dip

Author: The Marigold Kitchen

This dip is perfect as an appetizer or a meal!

Ingredients:

• 1 tablespoon butter
• 1 cup cooked shredded pork
• 1 cup salsa
• 1 16 ounce can of refried beans
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterrey jack cheese
• Toppings of your choice: black beans, black olives, chopped tomato, chopped onion, shredded lettuce, sour cream, etc.
• Tortilla chips

Instructions:

1. Preheat oven to 350 degrees.
2. In an oven proof skillet over medium heat, melt the butter. Add the pork and stir around until heated through and the pork starts to brown, about 5 minutes.
3. Add the salsa, refried beans, and the salt and pepper to the skillet with the pork. Mix together until it starts to bubble. Remove from heat.
4. Top with the shredded cheeses. Bake in the oven until cheese has melted and the dip is bubbling, about 10-15 minutes.
5. Remove from the oven. Top with toppings of your choice such as black beans, black olives, chopped tomato, chopped onion, shredded lettuce, sour cream, etc.
6. Serve with tortilla chips.

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Tortellini Pasta Salad

This pasta salad is a favorite in my house and at potlucks. It can be prepared quickly with ingredients that I have on hand. You can also add other ingredients. I've added green onion and banana pepper fresh from my garden. Sometimes I add mozzarella or cheddar instead of the Parmesan. You could also add olives, green pepper, or fresh basil.

Tortellini Salad

Author: The Marigold Kitchen

Prep time: Cook time: Total time:

This salad is easy to prepare with ingredients you have on hand.

Ingredients:

• 19 ounce bag of frozen tortellini
• 1/2 cup chopped pepperoni
• 1/3 cup shredded Parmesan
• 1 cup chopped tomato
• 1 tablespoon chopped fresh chives
• 1/2 cup Italian dressing

Instructions:

1. Cook tortellini according to package directions. Rinse with cold water.
2. In a large bowl, combine tortellini, pepperoni, Parmesan, tomato, chives, and dressing. Toss gently to combine.
3. Chill at least 2 hours before serving.

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Cheeseburger Potato Skins

Have you tried my Maid Rite Sandwiches yet? My family loves them, and my Farmer is always putting the meat on other things like hot dogs. The meat is actually very versatile and can be put on a variety of things. I created these Cheeseburger Potato Skins after wanting to try something different myself. Dress them up with your favorite cheeseburger toppings for a fun twist on cheeseburgers!

Cheeseburger Potato Skins

Author: The Marigold Kitchen

Dress these taters up with your favorite cheeseburger toppings for a complete meal.

Ingredients:

• 4 large potatoes
• 1 pound lean ground beef
• 1 tablespoon onion flakes
• 1/3 cup tomato ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons brown sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese
• 1/2 cup french fried onions

Instructions:

1. Wash the potatoes and poke them with a fork. Wrap them in foil and bake at 350 degrees for 1 hour.
2. Meanwhile, cook ground beef with the onion flakes and drain. Add the ketchup, mustard, brown sugar, vinegar, salt, pepper, and garlic powder and mix to combine.
3. Cut cooled potatoes in half and scoop out the flesh, leaving about one fourth inch around the skin.
4. Fill each potato half with about 1/3 cup meat mixture, making sure to divide the mixture evenly among the potatoes.
5. Top with 2 tablespoons shredded cheddar cheese.
6. Bake for about 15 minutes at 425, or until cheese is melted and potato is heated through.
7. Take out of the oven and top with 2 tablespoons french fried onions.
8. Return to the oven for about 5 minutes or until the french fried onions are crisp and browned.

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Stove Top Tuna and Noodles

It's the last Friday in Lent today, and we are going to have these Stove Top Tuna and Noodles for supper. We don't just eat these during the Lenten season, though. My kids request these tuna and noodles almost once a week. They are quick and easy to make, and there are never any leftovers!

Stove Top Tuna and Noodles

Author: The Marigold Kitchen

This recipe is quick to fix!

Ingredients:

• 2 cups small shell pasta
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 ounce can tuna, drained
• wavy potato chips

Instructions:

1. Cook pasta al dente according to box directions.
2. In another saucepan, melt butter.  Add the flour. Whisk and let bubble for a minute or two.
3. Add the milk, salt, and pepper. Whisk until think, about 3-5 minutes.
4. Add the drained tuna to the sauce. Stir to combine.
5. Combine the pasta with the sauce. Serve with crushed wavy potato chips on top.

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Simple Beef Maid Rites

The maid rite sandwich. These just might be the most popular sandwiches in Iowa. They are served at almost every potluck I've ever been to and I don't know anyone that doesn't like them.

Here is the recipe for the version that I make. Serve with macaroni and cheese, chips, soup, or even on hot dogs. I've even eaten it like a chip dip!

Simple Beef Maid Rites

Author: The Marigold Kitchen

These popular sandwiches are a crowd pleaser.

Ingredients:

• 1 pound lean ground beef
• 1 tablespoon onion flakes
• 1/3 cup ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons brown sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder

Instructions:

1. Brown ground beef with onion flakes. Drain any grease.
2. Add ketchup, mustard, brown sugar, vinegar, salt, pepper, and garlic powder. Stir to combine.
3. Simmer on medium to low heat for 10 minutes.

Notes:

This recipe doubles or triples well. Add the meat to a slow cooker so it stays warm and people can serve themselves.

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Alfredo Sauce

I. Love. Pasta. And if I were to choose between a traditional red sauce or creamy Alfredo sauce, I would choose Alfredo any day. I love how creamy and garlicky it is, and I love the sharpness from the Parmesan. It's my favorite thing to order when we eat out.

My favorite way to serve Alfredo sauce is with fettuccine noodles and shrimp. I also serve it with chicken, broccoli, or even with just the noodles. You can serve it on veggies or a baked potato. You can try different shapes of pasta. Penne works great! Or you can add some Cajun seasoning for a little spice or some Italian seasoning for extra flavor.

Please note that it is best to use Parmesan that you have grated yourself, as the kind in the shaker jar or a bag has fillers or an anti-caking agent added, making it hard to get a smooth consistency for sauce.

Alfredo Sauce

Author: The Marigold Kitchen

This creamy pasta sauce is a favorite!

Ingredients:

• 2 tablespoons butter
• 1 clove garlic, minced
• 2 cups heavy cream
• 1 1/2 cups finely shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Melt butter in a saucepan.
2. Add garlic and cook until garlic is soft, about a minute.
3. Add heavy cream, salt, and pepper and heat through. Do not let it boil.
4. Add Parmesan cheese a little bit at a time, whisking after each addition to incorporate in the sauce.
5. Warm on medium low heat until sauce thickens, 20-30 minutes. Do not boil.

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