JulepStyle » Main Course

Our Fra Diavolo Spaghetti Sauce (Yummy! Spicy!)

Suzanne — Fri, 17 Dec 2010 14:07:15 +0000

I think everyone craves hearty, warm foods in the winter. At our house, we usually cook a lot more curry, stew, and chili. One thing we love to make is our spaghetti sauce; Rob and I both like hot, so this is a pretty hot dish. However, this dish only uses cayenne and crushed red pepper flakes because we generally have that on hand. (lots of it) When we recently made this spaghetti, we served it with Tracy’s Killer Garlic Bread. That bread was awesome, amazing, words cannot describe the joy…

Ingredients:

1 pound ground hot sausage
1 pound lean ground beef
1/2 medium-sized chopped onion
2 cans chopped tomatoes (14.5 oz can)
29 oz. can of tomato sauce
8 oz. can of tomato sauce
2 cans of tomato paste (6 oz. can)
2 tsp. basil
1 tsp. oregano
1/4 tsp. thyme
1/2 tsp. parsley
1 tsp. garlic powder
1 tsp. salt
Black Pepper to taste
2 tsp sugar
1 tsp. red wine vinegar
1 cup water
2 tbsp Crushed Red Pepper Flakes*
1 tbsp Cayenne Pepper*

*Adjust to your liking; we love spicy!

In a large skillet, brown sausage and beef on medium heat. When they’re no longer pink, add in the onion to brown also. Stir frequently. When the meat is browned to your liking and the onions are tender, spoon out most of the remaining oil from the meat. Add all the other ingredients, cover, and cook for two hours on medium-low heat (stirring occasionally). Serve over pasta and top with some good grated parmesan (or skip the parm if you’re my cheese-hating husband). Yummy!

Kansas He-Man Pot Roast

Suzanne — Tue, 12 Aug 2008 12:50:14 +0000

I don’t like to do much cooking in the summer that doesn’t involve a grill. However, this pot roast uses a slow cooker and is easy to make. If you don’t think of it as the perfect summer food, let this be a prelude to the autumn that lies before us.

Not the most photogenic dish, but Jesse’s pot roast is hearty, delicious, and healthy! ·Serves 6 or more

-2-3 lb. Pot Roast
-2 onions, quartered
-5 medium-large red potatoes, halved
-6-10 cloves of garlic
-2 tbsp. Butter or margarine (we use olive oil blends of margarine)
-8 oz. Baby carrots
-4 cups Beef stock
-1 sprig fresh rosemary
-2 bay leaves
-1 tsp. Liquid smoke
-1/2 tsp. Thyme
-1/2 tsp. Black pepper
-3 tbsp. Worcestershire sauce
-Juice of 1 large orange
-Salt and pepper to taste

Score and sear pot roast in a skillet until browned on all sides. Put all ingredients in the crock pot or slow cooker, and leave for at least 6 hours, until the roast is falling apart. Serve with crusty bread and enjoy!

Healthy(er) Mega Meat Pesto Pizzas

Suzanne — Tue, 26 Feb 2008 13:26:11 +0000

Erin has contributed a new recipe to the Julepstyle recipe database. It’s for some really yummy pizzas. And even though I’m writing this in the morning, I’m craving some of her Pizza!

Makes 2 pizzas, 4 servings

-1 package refrigerated pizza crust
-6 Tbsp. Pesto
-2 Turkey Hot Italian sausages, cooked, and sliced in rounds like a pepperoni
-20 slices Turkey pepperoni
-1/2 cup chopped spinach
-1/2 cup chopped tomatoes
-1/2 cup sliced Baby Bella mushrooms
-6 cloves of garlic, roughly chopped
-1/4 cup chopped red onion
-1/2 cup pizza cheese or mozzarella
-1/2 cup 2% shredded sharp cheddar cheese
-1/4 cup shredded parmesan cheese
-Italian herb seasoning sprinkled on top

Cut the pizza dough in half, form into thin pizza crusts, 8-10” in diameter. Pre-bake according to package directions. Saute’ garlic and mushrooms in a teaspoon or so of olive oil until garlic is golden brown.

Mix Alfredo sauce and pesto until well blended. In a bowl, mix all cheeses together. Spoon sauce onto pre-baked crusts. Add all vegetable toppings except for the onion, top all with cheese mixture leaving about a quarter of the cheese to use later. Place turkey sausage rounds, onion, and turkey pepperoni on top of cheese, sprinkle with remaining cheese mixture and seasoning. Bake for 10-15 minutes. Cut each into 4 pieces and serve!

Submitted by: Erin

Lowcountry Crab Boil

Suzanne — Thu, 20 Apr 2006 18:41:31 +0000

Saturday night, my family cooked a lowcountry crab boil (aka Frogmore Stew, although sometimes that one doesn’t have crab). It was the best meal ever. Serve it with some drinks and crusty bread; it’s always a party. Simple, yet tasty.

Also known as frogmore stew, this dish is very easy to cook & turns any regular meal into a party. Perfect for the summer…or winter.

-4 medium onions, quartered
-6 cloves garlic, chopped
-6 ears of corn, shucked & broken into 2-3 pieces each
-6 small new potatoes, quartered
-2 tbsp. olive oil
-1/2 cup of Old Bay Seasoning
-2 lbs. sausage
-1 lb. shrimp
-4 lbs. crab legs
-1 gallon of water

Combine quartered onions & chopped garlic in a 16 quart stockpot with olive oil. Saute 5 minutes. Add sausage; brown the sausage. Add 1 gallon of water & Old Bay Seasoning. Add potatoes, bring to a boil. Boil for 10 minutes. Add corn; bring back to a boil. Boil for 7 minutes. Add shrimp & crab. Boil until cooked (if using precooked, make sure the seafood is heated). Drain pot and pour onto a large platter in the middle of table. Serve with crusty bread & melted butter. (Feeds 4 very comfortably; can probably get away with 6 if served with a side salad.)

Submitted by: Gloria

Oven-Fried Chicken

Suzanne — Wed, 20 Jul 2005 22:01:32 +0000

Julep Style has another recipe submission: Oven-Fried Chicken. This recipe puts a healthier spin on the traditional Southern dish. It’s also much easier to prepare because there’s no popping oil to deal with.

This great fried chicken recipe has all of the great taste of homemade fried chicken, but it’s better for you and easier to cook. Perfect!

·1 3.5-4 lb. Whole Fryer Chicken
·1/4 cup of Butter or Smart Balance
·Salt & Freshly Ground Black Pepper, to taste
·1-2 tsp. Paprika
·2-3 tsp. Ground Dry Mustard
·1-2 cups Flour (plain or self-rising)

Heat Oven to 425°F. Cut up chicken. Melt butter in 9x13x2″ pan in the oven. Watch carefully to make sure it doesn’t burn. Remove pan from oven. Salt chicken and sprinkle with pepper, dry mustard, and paprika. Dip chicken in flour. Place chicken skin-side-down in buttered pan. Bake for 30 minutes. Turn chicken. Bake 15-20 minutes longer (until brown & juices run clear). Remove chicken from oven, cover with foil, let cool for 10 minutes.

Serve & enjoy!

Submitted by: Gloria

Cornmeal Encrusted Salmon

Suzanne — Mon, 27 Jun 2005 17:21:02 +0000

This weekend, Julep Style received some amazing new recipes from Elizabeth (my sister)!

Check out the Fresh Garden Salsa Recipe in the Others Section to finish up this delicious & light summer Salmon.

-1 Egg
-1/4 cup Skim Milk
-1/2 cup Buttermilk Corn Meal Mix
-2 Fresh Salmon Steaks
-2 tablespoons -Vegetable Oil

Mix together 1 beatened egg with milk, lightly cover salmon with egg/ milk mixture and repeat with corn meal. Saute Salmon on Medium Heat in vegetable oil, turning Salmon on all sides until Cornmeal is golden brown. Top with Fresh Garden Salsa.

Submitted by: EliPeeDeeQueen

Muffaletta Sandwich

Suzanne — Thu, 09 Jun 2005 23:59:42 +0000

Julep Style recieved its first vegan recipe submission today, and boy does it look yummy! I can’t wait to make this sandwich!

excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004. Vegan. Serves 4.

-1 round loaf of crusty Italian bread
-3/4 cup olive salad (recipe follows)
-1/4 lb soy salami
-1/4 lb soy ham
-1/4 lb soy provolone cheese

Olive Salad Ingredients
-1/2 cup green olives chopped
-1 Tbls chopped celery
-1 Tbls chopped cocktail onions
-1 Tbls chopped garlic
-1 Tbls olive oil
-1 Tbls red wine vinegar
-1 Tbls fresh chopped parsley
-2 tsp capers
-1 tsp oregano
-fresh ground black pepper to taste

Combine all of the olive salad ingredients and mince. Refrigerate at least 2 hours, overnight is better. Split the bread roll top from bottom and layer the bottom with salami, ham and provolone. Top with olive salad and cut into quarters. Serve with cold Cajun macaroni salad and a good cabernet sauvignon.

Traditionally a Muffaletta is served at room temperature, but if you pan sauté the leftover slices in soy spread the next day… Oh, cher trésor!

Submitted by: Greenboard