{Homemade} Marinara Sauce

We all have our favorite marinara ... store-bought or from scratch, but I'll offer up this recipe as a super easy (i.e. it doesn't have to simmer all day) and delicious marinara. I've converted to making my own because of this recipe.

1 (28 oz.) can of diced OR crushed tomatoes (or 2, 14.5 oz cans) don't drain
1 (6 oz.) can of tomato paste
1-2 garlic cloves (or 1/2-1 tsp garlic powder)
1 TB dried parsley (4 TB fresh, minced)
1 TB brown sugar
2 TB olive oil

1 tsp dried basil
1 tsp dried oregano (or Italian seasoning)
1 tsp salt
1/4 tsp pepper
1/4 C chicken stock

Put everything except chicken stock into a blender or food processor and blend away!
Combine sauce with chicken stock and simmer for 30 minutes.
Use with ANYTHING that requires marinara

Yield:  approx. 35 oz. of sauce

Raspberry Almond Tort

(Market Street Style)

Sponge Layer
5 egg whites
2 tablespoons sugar
½ teaspoon cream of tartar
pinch of salt

Beat egg whites with cream of tartar and salt until thick. Continue beating while slowly adding sugar and beat until stiff and shiny but not dry. Set aside.

5 egg yolks
2 tablespoons sugar
pinch of salt
2 teaspoons cornstarch
¼ cup melted cooled butter
½ cup finely chopped, lightly toasted almonds

Beat yolks, sugar and salt together until thick and creamy (at least 10 minutes). Add cornstarch and mix until well combined. Fold in melted butter and chopped almonds. Fold this mixture into egg white mixture. Divide batter between two 9" cake pans that have been lined with parchment and sprayed with non-stick cooking spray. Bake at 350 degrees for approximately 20 minutes or until lightly browned. Cool in the pan.

Pastry Cream
3 cups milk
1 cup sugar
¼ teaspoon salt
2 teaspoons unflavored gelatin
6 egg yolks
2 tablespoons flour
3 tablespoons cornstarch
½ cup milk (additional)
4 tablespoons butter
2 teaspoons vanilla
½ teaspoon almond extract
4 egg whites
¼ cup sugar (additional)
1 pint container of fresh raspberries

Place 3 cups milk in a saucepan and sprinkle unflavored gelatin over top. Let set for 5 minutes for gelatin to soften. Add sugar and salt, place over medium high heat and stirring constantly, bring to a simmer. In a separate bowl, combine egg yolks, flour, cornstarch and ½ cup milk. Whisk until well combined. Whisk some of the hot milk mixture into the yolk mixture, and then return all to the saucepan. Whisking constantly, bring to a simmer and remove from heat. Add butter and extracts. Beat egg whites and ¼ cup sugar until will hold soft peaks. Fold hot mixture into egg whites until well combined and let cool.

To Assemble:
Place one of the sponge layers on a serving plate. Spread a ½ inch thick layer of pastry cream over top, to within ½ inch of edge of layer. Place a ring of raspberries around edge of pastry cream and sprinkle remaining raspberries equally in the center. Add another layer of pastry cream over raspberries, spreading evenly. Place second layer, top-side up, over pastry cream and press gently. Sift powdered sugar over top, serve and enjoy!

Buffalo Chicken Dip

Warning: There is nothing about this recipe that is healthy, but it's super good.  I actually have never made it, I've just been on the eating end. (One of my students brought this to our end-of-semester potluck).

2 C shredded chicken (rotisserie or breast)
1 loaf/16 oz Velveeta spicy buffalo cheese
1 can Muir Glen organic fire roasted diced tomatoes, drained
1/4 C buffalo wing sauce

Spray slow cooker with cooking spray, put all the ingredients in. Cover & cook on low for 2 hours or until the cheese is melted. Serve with chips.



Honestly, I've never purchased Velveeta and didn't know such a thing as Velveeta spicy buffalo cheese existed. I'm sure it's totally natural. ;)  Just don't think about it when you eat it. It's really tasty dip!

Carolina Pulled Pork

(If you like Chick-fil-A sauce then you will like this recipe)

Use a pork shoulder roast or pork butt roast

prepare the cooker;

slice onion and put in bottom of cooker

pour in half can of Rootbeer or more depending on the size of your cooker, add apple cider vinegar so that there is about 1 inch of liquid (you can also use broth if you like for the liquid)

then rub meat with a mixture of

Cumin, garlic salt, salt and pepper (add chili powder if you like spice)

there is not measured amounts here, just balance it out depending on the amount you like of different tastes, I always use more cumin that any other spice but usually close to equal parts, mix enough to cover roast on all sides

put rubbed roast in crock pot or covered roaster pan in oven (250 degrees)

slow cooker about 6 to 8 hours, or 4 hours in an oven for 250 degrees

shred the roast with forks (pull apart) (make sure meat is falling apart before you shred otherwise it will be tough and chewy

sauce

I use about

1 1/2 cups of mustard (or a whole large container of mustard from Wal-mart)

1/4 cup or less of dark brown sugar

1/2 to 1 cup of apple cider vinegar

bring to boil and taste, add honey to cool it down or vinegar to spice it up, if you put sugar in it it tastes funny so keep with a small of brown sugar, honey makes it better

then add to meat and add 1/2 stick of butter, stir and keep warm for about an hour then serve, the longer it stays ready for serving, you can keep adding the vinegar and honey (equal parts) to keep it moist along with small amounts of butter

the two secret ingredients in this are the butter and Rootbeer- most recipes you find don't have either and it does make a difference