Archive for July 2010

The dish I want my (future) kids to remember me by   Leave a comment

Hey guys,

sooo I’m sorry I was gone for so long (minus the previous post.. which I had basically already written). I’ve been pretty preoccupied with switching colleges. Life changes can be pretty stressful, ya know?

Now I’m back in the Deep South where I spent my high school years. Let me tell you, after a brief stint in the Mid West, moving to the South is pretty interesting. I grew up in Europe. I like to think that I’m pretty European. But not in the cool, hip way, but in the weird, bread-obsessed, not-understanding-pop-culture-references kind of way. Makes my interactions with people pretty entertaining, I’d say. At least I hope so. So even though I spent my life within walking distance (yes, we walk) of many kinds of public transportation (whaaaaa??), I really love it in the Deep South. It’s very calm (except when I get road-rage. But that could happen anywhere, really). I like the small town (university town, mind you) feel.

Moving on to the recipe. Yayyy!! As I mentioned in the title of this post, I would really like to be remembered by a bubbling pot of delicious smelling bolognese (meat sauce).  I hope that my boyfriend’s roommates will remember me by it when The Boo (my boyfriend) moves out. I tell them this too.

Before I tell you about the ingredients I want to share some pictures of the boo’s and my trip to Sam’s Club. The size of the beef and the tomatoes is RIDICULOUS.

This is what they call tomatoes. Crazy-big tomatoes. With a coke can next to it as a means of comparison.

This is six pounds of ground chuck. Half of it is now in the freezer, protected by several layers of plastic wrap. I couldn’t find any ziploc bags..


2 lbs of ground beef (or turkey)

3-4 cans of crushed/diced tomatoes (no seasoning, please)

1 lb of pasta (spaghetti, penne, or something equally delicious)

2 medium sized onions, chopped

Onion Chopping Tutorial from The Boo

(apparently I don’t do it right)

1. Cut the non-root end of the onion off

2. Cut in half. Peel.

3. Make horizontal cuts that leave about a centimeter of cut onion at the                                         root end.

4. Do the same with vertical cuts (perpendicular to the root).

5. Make cuts parallel to the root end. Yay! The onion is chopped.

*Sorry if I’m bad at explaining. It’s all the boo’s fault anyways —                                                    he’s the one becoming a chef… yeah, I’m pretty lucky 🙂

4 cloves of garlic (have I mentioned that I love garlic?), crushed and chopped

1 Tablespoon basil

2-3 Teaspoons thyme

2 Teaspoons of crushed red pepper



1 Tablespoon Olive Oil


Cover the bottom of a pot or pan with olive oil. When it’s hot (not to the point where the oil is smoking, please), brown the beef. Let it brown on med-high heat. While it’s cookin’, “chop” it with your utensil (i.e. wooden spoon, spatula, whatever).

When it’s nice and brown and in little pieces, add the onion. Turn the heat down to med-low to medium heat. After a few seconds add the garlic and the spices. Cook until the onion is softer and becoming a little translucent. Add the tomatoes. Cover, and let it cook on low heat for about an hour. Keep tasting every so often to adjust the seasoning or heat if necessary. The sauce should not bubble very much.

Cook the pasta according to package direction.

(Water in pot, salt in water, heat on high until it boils then add pasta).

When the pasta is done, drain it and add to the sauce.

Enjoy with parmesan and a nice drizzle of olive oil.



P.S. Sorry for not taking a picture of the final product, guess I forgot.


Posted July 17, 2010 by hungrybeccers in Uncategorized

A Non-Microwave Dish   Leave a comment

Hello summer!!!

Well, since coming home for the summer, I have been cooking A LOT! We made homemade pasta a while ago. Very good, although we didn’t roll the dough thinly enough. But all in all, it was a great first-pasta-making experience.

And yesterday, as boredom struck once again, I made chicken and scalloped potatoes. I honestly think that this chicken was amazing.

Yum!! So, I’ve been cooking a lot of bone-in, skin-on chicken breast. It’s so easy to cook in the oven and it doesn’t dry out, which is always a good thing, if you ask me.

This is my lemon-rosemary chicken (and scalloped potatoes – my favorite!)

I make this so often, it’s ridiculous. I’m bordering on obsession. And the rosemary-lemon mixture is good on many kinds of meats.

Lemon-Rosemary Chicken


1 large onion – sliced and in rings

2 lemons – 1 sliced and quartered, 1 sliced thinly

4 chicken breasts with skin and bones

1 Tablespoon dried rosemary

1/2 Tablespoon Crushed Red Pepper



2 Tablespoons Olive Oil

4 Tablespoons Butter, cut into pieces

1//4-1/2 cup of liquid (like say, rum.. or broth.. or wine)


Lube up a big baking dish (olive oil is good. pam too). Place the chicken in the dish. Season with salt, pepper, crushed red pepper, and lots o’ rosemary. Drizzle some olive oil, put the lemon slices on the chicken, the onion in the dish around the chicken (if you put it ON the chicken, it will burn — believe me, I’ve learned from personal experience). Put the liquid in the bottom of the dish (helps make a delicious sauce).

Bake at 425  F for 30-45 minutes. Honestly, I’m totally guessing on a time. I use a thermometer. When it gets to 180 F it’s done. But I also have to guess there because my thermometer is pretty bad. Sooo when the juices run clear.

Enjoy! I promise you won’t regret it 🙂

All the best,


Posted July 17, 2010 by hungrybeccers in Uncategorized