A Guest Post! - Mostaccioli

Mostaccioli- From Arizona!

This here is a guest post recipe from some special people to me. My Aunt Donna and Uncle Joe, or Papa Joe, as he is widely known as, sent me this recipe to share with you. 

 

They have a bunch of kids, (I have a lot of cousins) and a bunch of grand kids, so they make this Italian casserole a lot! 

 

I haven't made it yet, but I am sure you will agree that their photo above looks amazing! I love casseroles that can feed an army, warm your soul, fill you up, AND tastes incredible!

 

Some call it Fall, I call it Casserole Season!

Straight from Aunt Donna; "Here's the recipe Tiffany, but I don't know how much of each ingredient. It's just to your taste and depends on how many people you cook it for! LOL" (you gotta love her!).
 
Mostaccioli 

 

Hamburger, browned

Cooked Mostocciolii pasta, drained

Onion, chopped

Fresh garlic, chopped

Canned diced tomatoes, juice and all

Mozerrella cheese, shredded

Cheddar cheese, shredded

Italian seasoning

Salt, if you want

Bell pepper, chopped

 

• Season hamburger while cooking with garlic and other seasonings.
• Layer hamburger, pasta and canned tomatoes. Then a layer of cheeses.
• Continue layers till all is used.
• Cover with foil, and bake at 350 for about 30 - 45 minutes, use a casserole dish.
• Make several slits in foil for venting. I serve this with salad and garlic bread.

Grilled Romaine with Roasted Peppers - A Guest Post!

I have been fortunate to pick up a temporary job, but I have found that going back to work has cut into my blogging time. So, from time to time, I would like to share a recipe written by a friend or family member. Besides, some of these people really know how to cook!

Today I want to share a recipe sent to me by my good friend and one time roommate, Phoebe. It sounds light and easy to make, but super tasty! Thank you Phoebe for sharing this great idea and even a photo!

I had this last week in Denver and was surprised how yummy it was! So tonight I thought I would to prepare it myself. It is super simple! 

Start with a hot grill (mine has a temp gage and was 500 degrees) 

Roast the red pepper and grill some onions.

once the onions begin to crisp remove them, but leave red pepper on if it is not getting charred. 

Slice heart of romaine  and grill with the center face down. When you see that outer leaves are beginning to blacken remove from heat. 

Layer pepper and onion on romaine

Grate fresh romano cheese over salad and salt and pepper to taste. 

I drizzled Champagne Vinaigrette over but I am sure any light dressing  will be just as tasty. 

I would use a hot grill, but try not to have high flames, as the stuff will burn too easy.  I also used a pair of stainless steel tongs (my favorite cooking utensils apart from our Global Knives)

Enjoy!