Mama's Sauce

My sauce is a happy sauce!

It is a recipe that combines the tricks and tips

of many chefs! It is a recipe that has most definitely 

evolved as I have aged. Most importantly I have learned

that the longer I leave it alone, and let it do it's own thing,

the better it comes out! So as you take a look at the ingredients

and instructions, remember to "make it your own" by adding/subtracting,

tossing and turning it all up so it becomes YOUR sauce.

Just enjoy the process and have fun feeding your people.

Ingredients

2  14.5 oz cans of good diced tomatoes (San Marzano is my choice)

3  14.5 oz cans of crushed tomatoes                        "

1  14.5 oz can of tomato sauce                                 "

1  empty tomato can filled with red wine          

5  cloves of garlic peeled and crushed

1/2 of a bell pepper cleaned of seeds - do not chop

1 cup of fresh basil and more for garnish

1/4 tsp crushed red pepper

1 tablespoon of white sugar

sea salt and pepper to taste

freshly grated Parmesan  

Start with a great pot. A pot that is heavy like a dutch oven.

Your going to cook this all day so you don't want to have to 

babysit your sauce in a pot that will easily burn food.

Add all of your ingredients except basil into you pot and bring to a low boil.

Stir it well, cover and reduce heat to a low simmer.

Simmer all day if you can or at least 5 hours. In the last hour add the basil.

Ladle over your favorite pasta with fresh basil and parmesan and you are GOLD!

If you want to add Italian sausage links to this sauce then you will want to 

first sear the sausage links first in the same pot with a little amount of olive oil.

Do not cook the sausage all the way through just brown outside and then 

add all of the remaining ingredients to the pot and simmer all day. 

Meatball lesson will be on another day! 

Last tip!

Do not underestimate the amount of entertainment 

a small human in a high chair can bring when presented

with a plate of pasta and a LOT of red sauce!

Isabella Louise enjoying spaghetti!

Cheese Please! Pepperoni Bundt Cake!

I was fortunate to have some visitors from the 

SOUTH!

My cousins from Texas and Alabama

came up for a visit!

This sweet baby girl has an adorable way of 

CHEESING it up for the camera!

How stinking cute is that?

I seriously can't even stand it!

Sharing this CHEESY recipe 

in honor of my sweet, adorable and 

CHEESY COUSINS

from the SOUTH!

Pepperoni Bundt Cake

OH MY!

So this is AMAZINGLY delicious!

and more importantly

AMAZINGLY EASY!

Pepperoni Bundt Cake

2 cans of regular biscuits

2 Cups of  Shredded Mozzarella Cheese
1 Cup of Grated Parmesan Cheese
1 Tablespoon of dried basil
1/2  Tablespoon of  dried parsley
1/2 Teaspoon of oregano
1/4 Teaspoon of dried red pepper flakes
1/3 Cup of Extra Virgin Olive Oil
1  - 8 ounce package of pepperoni cut in quarters
1 Teaspoon of  fresh minced garlic

Preheat the oven to 375. Cut the dough into quarters and throw in a large mixing bowl.
Add all of the remaining ingredients to the bowl and toss well. Spray the inside of a bundt pan well.
Transfer the ingredients to the bundt pan and bake for 40 minutes and then check to see if the dough is cooked by inserting a knife. If it is still needs more time then put in the oven and check every 10 minutes until the dough is done. Remove form the oven and let it rest for about 5 minutes and then flip the pizza cake onto a plate. Serve immediately with your favorite marinara sauce!

This is addicting!

It is soon good!

ENJOY!

How stinking cute is she????

Mama is HUNGRY!

HUNGRY!

YES!

I am craving this dish 

BIG TIME!

So I am slipping on my boots,

grabbing my pocket book, 
(as Granny would say)

and heading to town!

Eggplant & Chicken Parmesan

here I come

ready 

or 

NOT!

Go HERE 

if you want the recipe.

I want to serve it up on these

fun plates from Anthropologie!

HOW fun are these!!

WAY FUN!

Ok

I am off

and

running!

LATER

GATOR!

Mama's In The Kitchen!

Do you like what you see?

Made it last night!

Ate it last night!

Then I

ate it for breakfast!

Yes I did!

With a big fat glass

of milk!

YUMMMM!

Let's name this dish

Mama Holli's 

Eggplant & Chicken Parmesan

So here is the recipe!

2 pounds of skinless/boneless chicken breasts (cut up in cubes)

1 medium sized eggplant

1- 8 oz package of shredded mozzarella cheese

2 pounds gravy (Italian Red Sauce)

1 cup of flour

1 cup of milk

salt and pepper
2 Tbs. Olive Oil

1 cup Olive oil

garlic powder

First you need your gravy!  I usually make my own but you may use any store brands Prego, Ragu, Paul Newman, you get the picture! If using store bought get the flavor you like best.  Get that heating up in a pot!  If using store brand you might want to add some fresh garlic and a splash of red wine to spruce it up a bit!  Wine makes everything better!  Next you will peel the eggplant.  Take the purple skin off with a knife.  Slice the eggplant in 1/4 inch round slices.  Spread the slices out on a kitchen towel.  Lightly salt each slice let it sweat for 5 minutes then flip and repeat on the other side.

Heat up about 1 cup of olive oil in a skillet.  Take each slice of eggplant and dip into milk and then flour.  Fry the eggplant about 4 slices at a time until slightly brown on each side then place on a plate with paper towels to drain.  In a separate skillet add 2 Tbs. of olive oil and heat on medium high.  Add the cubed chicken to the pan and cook until done. Season with garlic powder and pepper. Take a baking dish about 9 x 13 and spread about 1 cup of the gravy in the dish.  Layer the bottom of the dish with half of the fried eggplant.

Add the chicken on top of the eggplant and cover with half of the remaining gravy.  Add half of the cheese and evenly spread over the gravy.  Layer remaining eggplant, gravy and cheese.  Bake uncovered 45 minutes at 350 degrees.  Serve hot with salad and bread! Don't forget top eat any leftovers for breakfast!  With most Italian dishes it is usually even better the second day!