I hope you will want to follow this Wonderfully Tasty Fun blog.
If you like cooking and love to try new eats, follow away.

I like to try many different foods that look fun or funny and be open minded when tasting.

I also love to take a recipe use the basic's of it and then add my own touches. I always give credit where credit is due.  Sometimes I do a theme week with recipes for our, my husband and I, dinners.

This week I made Italian food, I usually like to do all the cooking in one day and then just pull it out of the Fridge when it is time to use.  I have a board on my Pantry door that I write all the meals out for the week and that keeps us on track to not waste any of the meals I have already poured my heart and energy into.

There isn't any recipe that you can't make your own.  It is so fun to add your little touches or if you don't have on hand a certain item, then substitute for what you or your family likes.  I substitute herbs and veggies all the time and it still comes out wonderfully delicious.

This first picture of a 3 Meat Ragu that is from Rachel Ray.  I didn't make it 3 meat I did 2 meat, I only did Italian Sausage and Ground Beef, I left out the Veal.  You could also substitute Turkey or Chicken sausage as long as it has great flavor. I added extra vegetables, it is all in the spices that you put in and the wonderful tomatoes and the paste.  I buy a high grade tomatoe paste ideally imported from Italy.
2 Meat Ragu-Rachel Ray with my Twists

Let me know if you want the recipe and my tweeks.
Pam



Comments

Post a Comment

Popular posts from this blog

Fresh Snap Pea Risotto

Image
 This is so good and healthy.  Ingredients 3 tablespoons olive oil, divided 1 Red onion diced 2 cups Chicken stock, warmed 2 garlic cloves, rough chopped 1 bag Jasmine rice Success  1/2    cup cooking white wine  1/2 -1 cup parmesan cheese  2 Tbsp butter 12 oz sliced white mushrooms  3 oz snap peas with tops removed with the string. Slice julienne. Sauté onion with olive oil and a little butter, cook until translucent and add rice cook for 3 minutes.  Start adding stock 1/2 cup at a time stirring in between. It might not take the entire 2 cups of stock. Add wine and let cook off. Once liquid has disappated then add cheese and stir. Remove from heat.  Sauté mushrooms and peas in separate skillet with butter until cooked to desired color. Mix with rice. 
Read more
Image
Mini Cheesecakes with Apple Caramel Sauce I love making mini cheesecakes as they store really well and you don’t have to worry about eating too much. You can top them with almost anything. This recipe theses cheesecakes will be topped with a velvety fresh apple caramel sauce. I used a mixture of Granny Smith and Red Delicious . I peeled mined but you could leave the skins on the Red Delicious if you prefer. You can do the caramel sauce two different ways. Buy a jar of Smuckers or your favorite brand of caramel sauce or make your own using sugar and butter. I made a sauce for the apples and then used the jarred caramel sauce with it. Once the cheesecakes have cooled you can layer them in a container. I used a large container that held 4 on the bottom placed a piece of parchment paper and then stacked more and so on. I scored the apples separately and left the caramel in the jar until needed. The cheese cakes should be cupcake size. 1cup graham cracker crumbs 3/4 cup macadamia n...
Read more