Skillet Baked Spaghetti with Meat Sauce

• 1lb ground beef
• 6 ounces of Italian sausage
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano
• 1 jar favorite spaghetti sauce
• 8 ounces spaghetti broken 2 in che pieces
• 2 cups water
• 1 1/2 teaspoons salt
• 1/4 cup half and half
• 6 tablespoons fresh basil
• 1 cup shredded Italian cheese

Cook meat in large skillet.  Drain meat on paper.  Return meat to skillet, add garlic, pepper flakes oregano and cook until fragrant.  stir in spag sauce, water, spaghetti and salt.  Cok until spag begins to soften, about 7min.  Reduce heat to medium low and simmer covered for another 7 min, until pasta is al dente.

Stir in half and half, basil and 1/3 cup of cheese.  Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 min.  Let cool and serve

Portobello Pasta

•  Portobello Mushroom caps, cleaned and stems removed
• Extra virgin olive oil
• Tomato sauce, homemade or good quality purchased
• Grated cheeses: fresh mozzarella, provolone, parmesan, locatelli, cheddar, etc.
• Freshly chopped herbs

Preheat the oven to 400 degrees. Rub the portobello with extra virgin olive oil and place gill side up on the baking sheet. Bake for 7 minutes to soften. Remove from the oven and let cool. Pour off any juices.

Top each roasted portobello with some tomato sauce and then grated cheese. Return to oven and bake until the sauce is bubbly and the cheese is melted. Sprinkle with freshly chopped herbs and serve immediately

Tomatoe Panzanella

This recipe was ripped from an Alton Brown show:

4 cups French bread cut into 1-inch cubes and dried overnight
6 slices bacon, cooked, chopped, drippings reserved
2 cups halved grape tomatoes
2 tablespoons oil, for searing
2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes
2 cups chopped romaine lettuce
Vinaigrette:
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 tablespoon chiffonade mint
1 tablespoon chiffonade basil

Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.