Baked Manicotti – Simple and Delicious

On May 17, 2017May 17, 2017 By Isobar ExpeditionsIn RecipesLeave a comment

Breakfast for Dinner

On January 27, 2016 By Isobar ExpeditionsIn Recipes9 Comments

Every now and again, you just get in the mood for having breakfast at dinnertime. Whether its pancakes, waffles, or eggs, it is just very comforting, especially since we rarely sit down to a hot breakfast due our hectic work schedules. This was a family recipe long before restaurants starting creating skillets with a variety of breakfast items tossed into a single dish, so we must have been ahead of the curve on this one. In fact, we don’t have a real name for it, more of a nickname. Depending upon which family member you talk to, it is either egg slop or goop, but clearly those are terms of endearment. We make it with a spicy chili sauce, but you could easily substitute any sauce that suits your taste. We hope that you enjoy it, we certainly did, as we always do when we have this hearty breakfast dinner.

Ingredients (Serves 2)

4 Large Eggs
2 tbsp Unsalted Butter
3 cups Hash Brown Potatoes
3 tbsp Vegetable Oil
3 cups Water
1 1/2 tbsp Chili Powder
3/4 tbsp Garlic Powder
1/2 tbsp Cayenne Pepper (optional)
1/2 tbsp Salt
1/4 tbsp Ground Black Pepper
1/2 cup All-Purpose Flour
1/2 to 1 cup Shredded Cheese

Instructions

You can prepare the hash browns according to the package, but we’ve found an alternative solution that reduces the amount of oil necessary and makes them a little healthier. Place the hash browns into a plastic bag with the vegetable oil and shake until they are well coated. Preheat an oven to 450 degrees. Spread the hash browns out onto a cookie sheet, ensuring that they are in a single layer and that they aren’t too crowded, and sprinkle with salt. Place the hash browns into the oven and cook for 30 to 40 minutes, flipping them half way through, until they are golden brown and slightly crispy. While the hash browns are cooking, prepare the chili sauce by whisking the flour with the cold water until all lumps have been removed. Alternately, you could make a roux by combining the flour with 2 tablespoons of melted butter and then adding the water. Whisk in the chili powder, garlic powder, cayenne pepper, salt and pepper. Heat the sauce, while continuously whisking, over medium heat until it just starts to boil and then turn down to low, just to keep it warm. If the sauce thickens too much, add water to keep it at the desired density. When the hash browns have finished, pull them out of the oven and heat the oven on broil at 500 degrees. In a skillet, heat the butter on medium-high heat. Add the eggs and cook them sunny-side up or to your desired style. Place half of the hash browns onto two oven-safe plates. Cover with the desired amount of sauce (the recipe makes more sauce than needed, but is great for leftovers and other recipes). On each plate, put two eggs on top of the hash browns, top with half of the cheese, and put the plates into the oven on a high rack. Broil for 5 to 10 minutes, watching closely so as not to burn the cheese, and remove when the cheese has fully melted. Be sure to put hot pads under the plates when serving the dish as the plates will be extremely hot.

Stuffed Shells – Dinner for Two

On January 20, 2016 By Isobar ExpeditionsIn Recipes3 Comments

This is a simple dinner, but that doesn’t make it any less delicious. Despite the cheese, it actually isn’t as decadent as it might sound. As with many meals such as this, leftovers can be even better than it was on the first night. We cheated a little on making our tomato sauce, but you could certainly make the entire thing from scratch. Garlic bread can be an excellent accompaniment to this rich and creamy meal. The nice thing about this meal is that it can be adjusted for a large family or gathering as easily as it was to adjust it for just the two of us. We’ve provided the recipe for our full batch of tomato and meat sauce, but it too could be scaled down if you wanted just enough for the shells. We just prefer to make enough to freeze for spaghetti with meat sauce or other recipes later. It isn’t always easy to find meals that work for a couple or an individual, so these gems are perfect go-to meals when you don’t need to cook for a large group.

Ingredients

1 lb Lean Ground Beef (or ground meat of your choice)
24 oz Jar of Spaghetti Sauce (whatever brand you prefer)
2 – 15 oz Cans of Diced Tomatoes
2 – 15 oz Cans of Tomato Sauce
3 tbsp Italian Seasoning
1 tbsp Oregano
2 1/2 tsp Granulated Garlic Powder
1 tsp Granulated Sugar
14 Large Shells – cooked to package directions
1 and 1/3 cups Ricotta Cheese
1 cup Mozzarella Cheese – shredded
1/4 cup + 1/8 cup Parmesan Cheese – finely shredded
1 Large Egg – beaten
Salt and Pepper to taste

Stuffed Shells with Tomato and Meat Sauce

Instructions

In a large saucepan, add the ground beef, 1 teaspoon Italian seasoning, 1/2 tsp garlic powder, salt and pepper. Brown the ground beef over medium-high heat until thoroughly cooked. Add to the saucepan the spaghetti sauce, diced tomatoes, tomato sauce, 2 tablespoons Italian seasoning, 2 teaspoons garlic powder, and the granulated sugar. Stir to combine ingredients, bring to a boil, and simmer for 1 to 3 hours (cooking the day before and letting sit will let the flavors intensify). Cook the shells according to package directions, drain, and let cool to room temperature. In a medium bowl, combine the ricotta cheese, 2/3 of a cup of mozzarella cheese, 1/4 cup of the parmesan cheese, 1 teaspoon of Italian seasoning, and half of the beaten egg, and mix thoroughly. Pre-heat an oven to 350 degrees. Cover the bottom of a small baking dish with enough tomato and meat sauce to thoroughly cover the bottom of the dish. Stuff each shell with about 3 tablespoons of the cheese mixture, enough to fill each shell without over filling them. Place the shells into the baking dish on top of the sauce mixture. Spoon more of the meat sauce over top of the shells and sprinkle the remaining mozzarella and parmesan cheese. Cover the baking dish with aluminum foil (spray the bottom of the foil with some cooking spray so that the cheese doesn’t stick). Bake in the oven for 20 minutes and then remove the foil. Cook for another 15 to 20 minutes until the sauce is bubbling. Plate and serve with garlic toast.