Wednesday, December 25, 2013

Mac and Cheese Cones with Bacon "Bling"

I found this recipe in the Eat. St. cookbook one day while at work. It was taken from the Gypsy Queen Cafe, a food cart in Baltimore, MD. The recipe can be found online with metric measurements, so I'm posting it here with standard measurements for those of us in America. ;)

Photo courtesy of Food Network

Bacon "Bling":
1 lb bacon, diced
1 large red onion, finely chopped
2 tart apples, diced
3 cups barbecue sauce
3 tbsp liquid smoke
3 tbsp balsamic vinegar

Mac and Cheese Cones:
1.5 lb macaroni, cooked and cooled
2 cups cream cheese, softened
1 lb American cheese, cubed
8 oz Asiago cheese, grated
4 cups 10% cream
6 large malted waffle cones


For the "bling," in a large skillet, cook bacon, onion, and apples over medium-high heat until bacon is crisp. Stir in barbecue sauce, liquid smoke, and vinegar. Reduce heat to a simmer and cook until thick and caramelized, about 1 hour. Remove from heat.

For the cones, in a large saucepan, combine macaroni, cream cheese, American cheese, Asiago cheese, and cream. Heat over low heat, stirring frequently, until cheeses are melted and well blended. Spoon mac and cheese into malted cones and top with bacon "bling."

Thursday, December 5, 2013

Minestrone Spicy Soup

This recipe comes from my mother's friend, Joan.


1 lb. ground sweet Italian sausage
1 medium onion, chopped
1 medium green pepper, chopped
3 cloves garlic, chopped
1 large potato, peeled and cubed
1 medium zucchini, cubed
2 cans beef broth
2 cans (14.5 oz) diced plum tomatoes
1 can (14.5 oz) red kidney beans

1/4 cup parsley, chopped
2 tsp oregano
1 tsp basil
1 tsp fennel seed
1/4 tsp red pepper or cayenne

1 cup thin spaghetti, broken
1/2 cup grated Parmesan cheese


Brown sausage. Remove from pan and drain on paper towel. Saute onion, pepper, garlic. In large soup pot, put beef broth, canned tomatoes, kidney beans, sauteed onion, pepper, garlic, and sausage and spices. Simmer 1 hr. Add potatoes, zucchini and spaghetti. Cook about 10 mins longer. Add cheese. Serve.

Wednesday, December 4, 2013

Mom's Spaghetti Sauce


Mom's Meatballs
2 to 3 packages of sweet Italian sausage (sausages cut in half)
2 TBS olive oil
1 onion, chopped
1 pepper, chopped
1 stalk celery, chopped
1/4 carrot, shredded
1 large can mushroom pieces, drained
2 large cans tomato sauce
2 large cans whole peeled tomatoes
2 TBS Italian seasoning (or more to taste. If sauce is bitter later, you can add sugar to sweeten)
2 bay leaves
Parsley flakes
Grated Parmesan cheese


First, make Mom's Meatballs. Then, brown Italian sausage pieces in oven and drain on paper towels.
Next, put oil in bottom of sauce pot. Add onion, pepper, celery, carrot, mushrooms. Saute until soft. Drain oil. Add tomato sauce and whole tomatoes, breaking up tomatoes with your fingers. Add meatballs and sausage pieces. Add Italian seasoning, bay leaves and parsley flakes.
Cook for 4 hours on stove top, uncovered so sauce thickens. Leave wooden spoon in the pot while you cook. About 2 hours into cooking, sprinkle in grated Parmesan cheese. You will know when the sauce is thick enough when the wooden spoon stands up unassisted in the middle of the pot.

Mom's Meatballs


2-3 pounds ground beef
minced onions
garlic salt
parsley flakes
Italian seasoning
~1/4 cup Italian seasoned breadcrumbs
1 egg


Fold ingredients together with hands. Form into balls. Brown in oil in skillet. Drain on paper towel. Add to Mom's Spaghetti Sauce.