Country Rigatoni

Let me start by saying that I do not serve this to my family on Thanksgiving! I have just been meaning to post this amazing vodka sauce for a while. One more side note...you do not have to use such expensive vodka. It was all we had in the house, so that's what I used!
Ingredients:
1 8 oz can of Tomato Sauce
1 Can of Tomato Paste
1 28 oz can of Peeled Whole Tomatoes
1/2 Cup Romano Grated Cheese
1 Cup Parmesan Grated Cheese
1/3 Cup Vodka
3/4 Cup Heavy Whipping Cream
1/2 t Oregano
1/8 t Red Pepper Flakes
1 T Garlic Salt (or powder)
1 T Butter
1 Pound Ground Pork
3/4 Pound Dry Rigatoni Noodles
Serves 4

1. Put Can of Whole Tomatoes in a large pot and mash with potato masher. **Now is a good time to start boiling the water for the rigatoni noodles.


2. Add tomato sauce, paste, butter, and whipping cream.

3. Turn on heat and until all is melted and mixed evenly.
4. Add Vodka.**Check the boiling water and get the rigatoni cooked and ready!

5. Continue on low heat and slowly add the cheese.

6. Heat to a boil. Once boiling, reduce heat to simmer.

6. Brown the pork in a frying pan and drain fat.
7. Add ground pork to the vodka sauce.

8. Serve over the rigatoni noodles. I love this dish. It is very filling. If you find it too filling, cut out a 1/2 cup of the parmesan cheese. The red pepper flakes were a recent addition. My husband loves spicy food and I knew he would love this. If you prefer things less spicy, leave the pepper flakes out all together. The sauce is great both ways. Enjoy!

Shrimp Cocktail

Ingredients: 1 pound cooked, peeled shrimp with the tails on or off.
1/4 C Cilantro
3 T Fresh Lemon Juice
Tiny bit of a Purple Onion(buy the smallest one you can find)
2 T Cocktail Sauce
1 T Chili Sauce
1 Avocado diced
1 Large Tomato
1/4 t Garlic Powder
1/4 t Onion Powder
1/2 T Kosher Salt
Additional Kosher Salt to taste
Juice the lemon. Start with one and see if you need the other.
Wash shrimp and cut off the tails if you bought them with the tails on. It would be easier to buy them with them off...I apparently don't like to go the easy route?
Throw them in a large bowl.

Dice up the tomatoes.
Cut the avocado in half and remove the pit. Next, take a spoon and scoop out the "meat". Dice it up and throw it in.
Add the freshly squeezed lemon juice from earlier.

Add the cocktail sauce.

Add the chili sauce.

Chop the cilantro.

Add the chopped cilantro.
As you can see, I did not do that great of a job chopping the cilantro. I don't mind the big pieces! I also add a few slices of the purple onion. I don't care for raw onions, so I leave them big so I don't eat them. They should not be left out though, because they add a much needed flavor.

Mix it all together.

And here you have it... a delicious appetizer. Serve with warm tortilla chips and extra lemon!

Stuffed Green Peppers

You will need: 1 Pound Ground Beef

1 Cup Uncooked White Rice

6 T Butter

4 Green Peppers

1 Jar Hot Cherry Peppers

1/4 T Onion Powder,

1/8 T Oregano

1 Can Tomato Paste

1 28 Ounce Can Crushed Tomatoes

1 Gallon Tomato Juice. The Hot Cherry Peppers is a key ingredient. It makes this dish SPICY!! You can substitute Sweet Cherry Peppers. In my grocery store, I can find these peppers near the pickles.

1. First you need to cut the tops off of the green peppers. I do this by making a circular cut around the stem. Next, I pull the top off by the stem. Wash them out in the sink to get all the seeds out of the peppers.

2. Next, take the cherry peppers out of the jar and onto a cutting board. Cut off the stems and slice peppers in half.

4. Put the ground beef into a large mixing bowl. Melt the butter in the microwave and add to the meat along with the spices and rice. Now it's time to mix it by hand.
5. Stuff the mixture into the green peppers. There are air pockets in the peppers, so push the meat mixture down and fill it up!

6. In a large pot, mix crushed tomatoes, tomato paste, and cherry peppers. Heat and combine until paste is warm and evenly distributed. Place stuffed peppers in the pot. Pour in tomato juice until peppers are covered.

7. Sprinkle with Salt and Pepper and cover. Cook over low heat for 1 hour. If your peppers are on the large side you may need to cook for additional time.

Enjoy! Remember...these are spicy.

Chicken Pot Pie Rolls

This is a fast and easy version of chicken pot pie. For the rolls you will need: 1 LB ground chicken, 1 Can Mixed Veggies drained, 1 Package of Pie Crust(should contain 2), 2 T butter, 1/4 t celery seed, 1/4 t Garlic Powder, 1/2 t Black Pepper, Dash of Salt.

For the Gravy Dip you will need: 1 Can Cream of Chicken Soup, 1 T butter, 1/8 C Chicken Stock or Broth, 1/8 t Black Pepper, 1/8 t Garlic Powder, Dash of Salt and Celery Seed to taste.

*Take out the pie crust ahead of time to soften.

Pot Pie Rolls:

1. Mix the ground chicken and spices.

2. Add the can of drained veggies.

3. Take out pie crust on unroll onto wax paper. Brush melted butter over the pie crust.

4. Put chicken mixture into a large plastic baggie.

5. Cut off the tip of the plastic baggie.

6. Squeeze half of chicken mixture down the center of the pie crust.

7. Roll up the pie crust and fold ends in to seal.

8. Brush melted butter onto the roll on both sides.

9. Repeat process with remaining pie crust and chicken mixture.

10. Place rolls on a foil lined baking sheet and put into the over uncovered at 400 for 20 minutes.

Gravy Dip:

1. In a sauce pan mix cream of chicken, broth, butter and spices.

2. Cook to a boil.

3. Simmer until rolls are ready.

4. Serve warm with the chicken pot pie rolls.

Jalapeno Meatloaf

You will need: 1 pound ground beef, 3/4 jar jalapeno jelly, 1 diced jalapeno(fresh), 1 chopped red bell pepper, 1/8 C milk, 1 jar chili sauce plus 1/4 C chili sauce(just buy two jars), 3/4 C breadcrumbs, 1 egg, 2 T ketchup,1/4 t cayenne pepper, 1/4 t onion powder, 1/4 t black pepper, 2 T butter. I think this is pretty spicy, but my husband thinks it could use two jalapenos instead of one. You be the judge!

Jalapeno Jelly is sometimes hard to find. It is in the jelly aisle and I have tried several brands...never had a bad one. If you can't find it, you can substitute mint jelly(but I would try harder to find it.)

1. Chop the veggies and be careful with the jalapeno! Put butter in a large pan and melt until it starts to brown a tiny bit.

2. Add the veggies to the pan and saute with spices. Let it saute for a few minutes until the veggies become tender.

3. Next add 1/4 C chili sauce.

4. Remove from heat and let it cool for a few minutes. Then add milk and stir.

5. Add breadcrumbs slowly and it will turn into a thick paste.

6. Let this cool...while it is cooling whisk the egg and add it to the ground beef in a large bowl. Time to take the rings off and start mixing with your hands.

7. Mix in the breadcrumb and jalapeno paste mixture. Once it is mixed well, put it into a greased loaf pan.

8. Let's make the sauce while the oven is preheating to 350.

9. In a small saucepan, mix jalapeno jelly, ketchup and chili sauce. Heat to a boil and simmer. Add some of the sauce to the top of the meatloaf.

10. Cook meatloaf uncovered for 1 hour and 15 minutes. I keep the sauce simmering and serve the rest with the meatloaf and mashed potatoes.

Enjoy!