Fab Foodie Mama

Will started college at Michigan Tech this week; he's going to study Finance.  We are proud of him.  I also went there and received three degrees:  AAS in Electrical Engineering Technology, BS in Electrical Engineering and an MS in Business. Still to this day and after 21 years on the job, getting my BS in EE was my most difficult accomplishment.  It was damn hard... It is Saturday and we are doing some cleaning, purging really, and I decided to make Chicken Parmesan for lunch, it is one of Will's favorites. I thought that I had blogged the recipe previously, but I guess I hadn't.  So here it is.  The crust on the outside keeps in all the juices.  Fantastic.  I hope you enjoy my version of this popular dish. Chicken Parmesan 2 boneless, skinless chicken breasts 1/2 C all purpose flour 2 eggs 2/3 C Italian style fine breadcrumbs 1/4 C Parmesan cheese 2 C marinara sauce (plus more for the pasta).  I used my marinara sauce ...

Hello Foodies!  Hope 2016 is treating you well and you are savoring every moment.  I want to share a super easy and satisfying weeknight supper. My son, Will is a Senior in High School this year and is playing Varsity Football.  When he gets home he is tired, sore and always hungry.....and RIGHT NOW, hungry! Try this robust, hearty and satisfying dish which takes 30 mins from start to finish... Sweet Sausage Rigatoni with Creamy Marinara 1 TB Olive Oil 1 Package Sweet Italian Sausage (ground or casings removed), abut 1-1.5 # 1 15 oz can Crushed Tomatoes 3/4 C water 1TB Dried Basil 1 TB Dehydrated Minced Onion 1t Garlic Powder 1/2 t Salt 1/2 t Black Pepper 2 t Dried Parsley 1 C Half and Half 1 lb Rigatoni, cooked per directions Directions: Heat oil in large frying pan over medium heat and add sausage, crumbling as you add to pan.  Keep a bit chunky, about the size that you'd have on a pizza.  Cook until no longer pink, ...

Will always loves and always asks for my Mom's spaghetti sauce.   He likes it even more then the Bolognese sauce I make (but today I found out only because it is so much quicker - when he is hungry, he doesn't want to wait 2 hours).  I make her version sometimes.  It is very good and super quick and easy (20 mins) where mine takes a full 2 hours.  I had misplaced the recipe for it so Will called Grandma tonight to get it. He wrote it all down and then handed me the recipe.  I said "Ok, Will why don't you make it for us tonight?" Will prepared the entire meal:  cooking the pasta sauce, including taste testing for perfect spices, the boiling of the pasta, getting the dishes ready etc  -  all  with good timing. While he was cooking he was so excited and kept saying that he was so glad he would never starve (or be stuck eating Ramen noodles and mac and cheese) now that he can make the sauce.  He also said, "This is so easy.  All...

No one in my family likes mushrooms except for me, so when I make this dish it lasts me several days.  Yummy! Mushroom & Garlic Bowtie Pasta: 12 oz package Bowtie Pasta (Use whole wheat for a healthy version) 2 T Butter 8 oz (or more) Mushrooms (I used Crimini, but any will work), stemmed and sliced 4 cloves Garlic, minced 3 T Flour 2 C Milk 1 T Dijon Mustard (I used moutarde avec herbs de Provence) see figure 2 - only because I love it. 1/2 t Salt 1 - 15 oz can Cannellini Beans, drained and rinsed 1 C finely shredded Parmesan Cheese Black Pepper Preheat oven to 375 degrees Cook pasta according to package instructions In a large pan, melt 1 T of the butter over medium-high heat.  Add the mushrooms and cook for 3-4 minutes until mushrooms begin to soften.  Add the garlic and cook another minute, stirring to combine with mushrooms.  (see figure 1) Transfer mixture to a bowl. Place the remaining 1 T of butter in the pan and melt over medium-low ...