Monthly Archives: December 2011

Linguine with Easy Meat Sauce

I remember when I was younger, my mom would often make spaghetti and meat sauce for dinner. She would brown the beef in an electric skillet and let the tomato sauce simmer with the meat for what seemed like forever. This recipe for Linguine with Easy Meat Sauce tastes just as good as her spaghetti dinners and can be made in a fraction of the time. Fresh linguine, which takes no time at all to cook, is topped with a meaty, tomato-y sauce, shaved parmesan cheese and chopped parsley. I used ground turkey in place of the lean beef and the recipe still tasted great. I was really looking forward to having these leftovers to take for lunch this week but after my friend and I got home from a night on the town Saturday, we ended up devouring every last bite of it. I just might have to make more!

This is one of Cooking Light Magazine’s “Superfast” recipes (dishes that can be made in 20 minutes). I’m happy to say that I was chosen as the “Superfast Fan of the Month” for December 2011! For more Superfast recipes (and to find out how you can be a Superfast fan like me), check it out here.

The ingredients:

Cook linguine according to package directions. Meanwhile, add turkey, onion, garlic, oregano, and salt to a skillet and cook over medium-high heat until turkey is thoroughly cooked.

Stir in tomato paste and cook for 1 minute.

Add in undrained diced tomatoes and bring to a boil, cooking for 1 minute. Reduce heat and cook for 3 minutes.

Top each serving with parmesan cheese and chopped parsley.

Additions: None

Omissions: None

Substitutions:

  • Ground turkey for ground beef

Overall Rating: Love It

Source: Cooking Light Magazine

Clementine Cosmo

My aunt came to my house with a crate of clementines in tow last week and as much as I love clementines, I just couldn’t eat them all.  So, I found this recipe for a Clementine Cosmo and thought I’d give it a try.  I’m a pretty big orange fan so I figured this cocktail would be to my liking.  Clementine juice is mixed with vodka, triple sec, and a spit of lime juice and shaken with ice.  This is definitely a stiff cocktail that is meant to be sipped and enjoyed slowly.  I sipped on mine last Sunday while I watched some terrible football and put up my Christmas tree.  I’m officially into the holiday spirit!  Clementines, as well as blood oranges, satsuma oranges, tangerines, and other oranges, are coming into season so take advantage of them!  So what if you get one of your daily fruit servings from a cocktail?  I won’t judge.  😉

The ingredients:

Mix the ingredients together in a shaker with ice and serve.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Food Network

Breakfast Sandwich with Mango Chutney

When I end up at the office late and don’t get home until 8 or 9pm, my usual go-to quick dinner is an egg sandwich. My mom used to make fried egg sandwiches on toast with a thin layer of mayonnaise and I wasn’t comfortable with straying in order to make this Breakfast Sandwich with Mango Chutney. But this blog is all about getting me out of my comfort zone, right? As I mentioned earlier this week, I had turkey Canadian bacon in my refrigerator and this is a perfect way to use it. English muffins are spread with a little bit of mango chutney before being topped with slices of ham or Canadian bacon, a fried egg, a handful of cheddar cheese and then broiled. I was worried the mango chutney would make this too sweet but it brought the perfect mix of sweet and spicy and complemented the Canadian bacon deliciously. To add a slight crunch, I’d recommend toasting the English muffins first. I just might make this for dinner again tonight!

The ingredients:

Heat a skillet sprayed with non-stick spray over medium-high heat. Cook slices of Canadian bacon until fully cooked. Remove from skillet.

Crack egg into warm skillet and cook until it’s cooked to your liking.

While egg cooks, place English muffin(s) on a baking sheet and spread mango chutney on each slice.

Top chutney with slices of cooked Canadian bacon, fried egg, and a small handful of cheddar cheese. Place baking sheet under broiler until cheese has melted.

Combine halves and enjoy!

Additions: None

Omissions: None

Substitutions:

  • Turkey Canadian bacon

Overall Rating: Love It

Source: Cooking Light Magazine

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