Easy Baked Ziti

I'm always searching for easy recipes to make during the work week.  This recipe is super simple and my kids love it.  If your kids aren't fans of onions, simply leave those out.  The combination of Alfredo sauce and regular spaghetti sauce produce a rich, creamy baked zit.  Since I am a bit fan of "pink" sauce pasta dishes, this one falls into that category as well.

Printable Recipe

Ingredients
1 lb ground beef
1 24 oz jar Spaghetti sauce
1 16 oz jar Alfredo sauce
1 lb ziti or penne pasta
½ small yellow onion, finely diced (optional)
2 cups shredded mozzarella cheese

Directions
Preheat oven to 350°F degrees.  Spray a 9 x 13 baking dish with nonstick cooking spray. Prepare pasta according to directions.

While pasta is cooking, brown ground beef along with onion (if using) in a medium sauce pan.  Drain grease.  Add spaghetti sauce. to pan and stir well.  Keep mixture on low until pasta is done.

When pasta is finished, drain excess water from pasta. You want the pasta as dry as possible.
Put pasta back in large pot (with heat off) and pour in jar of alfredo sauce. Combine until thoroughly coated.Pour pasta mixture into bottom of 9 x 13 dish. Cover pasta with spaghetti sauce mixture. Sprinkle top with mozzarella cheese.

Cover with aluminum foil and bake for 15 minutes.Remove foil and bake for another 15 minutes until cheese is melted and bubbly. Let rest for about 5 minutes after taking out of oven.<

Smoked Garlic Black Pepper Wings

When I travel to DC for work, one of my favorite places to eat is Founding Farmers.  While I don't order the wings there, one or two of my friends have been known to do so.  They always look delicious.  This is a variation of their garlic black pepper wings recipe which was adapted for the smoker and worked perfectly.

Printable Recipe

Ingredients
Marinade
¼ cup soy sauce
¼ cup rice vinegar
½ cup ketchup
1 Tbsp. packed light brown sugar
1 Tsp. honey
1 Tbsp. freshly cracked black pepper
4 cloves garlic, minced
2 pounds whole chicken wings, wing tips removed

Wing Glaze
2 Tbsp. soy sauce
1 Tbsp. packed light brown sugar
1 ½ tsp. granulated sugar
2 tsp. minced garlic
2 tsp. chili paste
2 tsp. seasoned rice vinegar
½ tsp. kosher salt
½ tsp. freshly cracked black pepper

Directions
Combine all of the marinade ingredients in a medium bowl and whisk until the sugar dissolves. Place the wings in a sealable plastic bag or container with a lid. Pour the marinade over the wings and refrigerate for at least 6 hours or up to overnight.

Preheat smoker to 225°F.  Once smoker is ready, place wings directly onto smoker grate.   Meanwhile, prepare the glaze. Place the soy sauce and both sugars in a small saucepan over medium heat. Simmer until the sugars are dissolved. Remove the pan from the heat and mix in the garlic, chili paste, vinegar, salt, and pepper.

When the wings have reached an internal temperature of 165°F, remove them from smoker and place on a baking sheet lined with a wire rack.  Preheat the oven to 425°F. Roast the wings for about 5 to 10 minutes, until the skin is nice and crispy.

Transfer the hot wings to a large bowl and toss them in the glaze. Garnish with the green onion and serve with the lime wedges and plenty of napkins.

Queso Blanco Dip

This is a basic Queso Blanco recipe which can easily be dressed up by adding diced tomatoes, chopped green chilis, cilantro, jalapeños, etc.  Simply add those ingredients once the cheese is melted and then allow it to reach a consistent temperature.

Printable Recipe

Ingredients
2 Tbsp butter
½ tsp onion powder
¼ tsp garlic powder
2 Tbsp all-purpose flour
1 ¼ whole milk
8 oz. freshly shredded Monterey Jack cheese


Directions
Melt butter in a medium saucepan over medium heat. Whisk in flour, onion powder and garlic powder, and cook stirring constantly, about 30 seconds. Slowly pour milk into mixture, while whisking vigorously. Bring mixture just to a gentle bubble stirring constantly, then reduce heat to low.

Allow to simmer over low heat 2 minutes, stirring occasionally. Add in shredded Monterrey Jack cheese and cook over low heat, stirring constantly until cheese melts.