Tackling Back to School Cookies

It's time for Tackle It Tuesday with 5 Minutes for Mom . This week, I tackled making some cookies for our wonderful teachers. Every year, the PTO throws the teachers a back-to-school luncheon. Here is my contribution to the event:

How fun is this box of crayons full of sugar cookies? Unfortunately, I had to drop and go so, I don't know how they were received. I hope they all liked it as much as I did making it. Thanks Hubby for making the box:-) You rock!

Pot Roast Re Run Again

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

First week of school!! Yahoo!! Back into the swing of things and Man, are we busy. I have cookies to bring to a welcome-back luncheon for the teachers. I have to speak at the kindergarten parent information night. I have a meet and greet and a girl scout table to run. And I have a welcome back coffee for the parents. Whew! By the end of the week, I am really going to be missing summer:-)

Thank goodness Pick N Save is helping me out with my menu planning! They have chuck roast on sale for $2.99/lb. (normally $3.69/lb.) !! They even gave me free potatoes and carrots and with onions for the garden, this costs almost nothing!! Of course, I picked it all up so, I could make my life easier by making my Pot Roast (check out the recipe below). It is crock pot season again:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day/Welcome Back Luncheon/Kindergarten PIN Night)

Tuesday: Bean Night (trying to incorporate some more fiber in our diets) (Meet & Greet)

Wednesday: Pot Roast (See recipe below) (First Day of School!!!/Welcome Back Coffee)

Thursday: Leftovers

Friday: Eat Out

Classic Pot Roast
Ingredients:
1 (3 pound) boneless beef Chuck Roast
1/2 cup water
2 medium potatoes, thinly- sliced
2 large carrots, thinly sliced
1 onion, sliced
1 tsp salt
1/2 tsp ground black pepper

1. Put vegetables in bottom of stoneware.

2. Salt and pepper meat, then place in pot on top of vegetables.

3. Add liquid.

4. Cover and cook on LOW 10–12 hours (HIGH: 5–6 hours).

Serves 10

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 346.07
Calories From Fat: 228.70
Total Fat: 25.34g
Saturated Fat: 10.53g
Cholesterol: 76.32mg
Sodium: 291.50mg Potassium: 402.89mg
Total Carbohydrates: 8.76mg
Fiber: 1.04g
Protein: 19.77g

Recipe Author: Crock-Pot.com
Recipe Source: Crock-Pot.com
Web Page: http://www.crock-pot.com/Recipe.aspx?rid=240

Recipe: $11.77 ($8.97 w/sales)
Serving: $1.18 ($.90 w/sales)

Blog Frog Friday 8-27-10

I am happy to have you all here for Blog Frog Friday: a weekly stop at my Blog Frog community:-)

Today, hop on over to my pad for a conversation about end of summer musts:-)

Tomatoes Galore

This is the first year that I have tried to can tomatoes (probably because this is the first year that I had tomatoes worth canning). I did 2 quarts and 6 pints!! Yahoo!!!


I have to be careful though...they are almost all gone and I haven't saved my seeds for next year yet!!

Pomodoro Sauce in Action

Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on SevEn cLoWn CirCus! Remember the recipe from Monday? Here it is in action on top of chicken and bow tie pasta.

Yummo!!! It was so fragrant that the neighbor kids had their noses pressed against my screen door!! No kidding! It was hilarious!!

Tackling Candy Cupcakes Rerun

It's time for Tackle It Tuesday with 5 Minutes for Mom and I am tackling Hoosier Homemade's Cupcake Challenge:-) This week, the challenge is Candy Cupcakes. It just so happens that back in May, I had an Iron Cupcake: Milwaukee Candy Challenge. Here was my entry:

They were Funfetti cupcakes with peppermint frosting and sugar cookie playing pieces. I did six of the characters in full size cupcakes:

Plumpy

Mr. Mint

Grandma Nut

Princess Lolly

Queen Frosting

King Candy

Pomodoro Sauce

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

Last week before school start which means...one more week of summer vacation. All of our back-to-school shopping is done. We got new glasses. Now, we just need an appointment for a flu shot and a hair cut and we will be all set for school. Yahoo!!

Thank goodness Pick N Save is helping me out with my menu planning! They have boneless pork loin on sale for $1.99/lb. (normally $3.99/lb.) !! I bought a bunch and I am going to top them with Pomodor Sauce (check out the recipe below). It is going to be super cheap because instead of canned tomatoes, I used my fresh tomatoes from my garden. We are going to eat like kings for months with what I have going on out there!!

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Pork Chops with Pomodoro Sauce (See recipe below)

Wednesday: Leftovers

Thursday: Chicken and Rice

Friday: Eat Out

Pomodoro Sauce
Ingredients:
5 Tbsp extra virgin olive oil, plus extra for garnish later
6 cloves garlic, thinly sliced
3 28-ounce cans crushed tomatoes
2 1/2 tsp sugar
·Kosher salt or sea salt
1 medium onion, finely diced
1/2 cup basil, chiffionade
1 pinch red pepper flakes

Directions:
1. Begin by heating the olive oil over medium heat in a large saucepan or Dutch oven. Sautee the diced onions if you're using them, until they're soft but not browned. Add the garlic (in slices or paste) and sauté carefully and briefly, don’t let it turn brown; if you're using red pepper flakes, you can add that pinch now too. Add the tomatoes and bring to a simmer over medium-low heat.
2. This sauce can be covered with a lid wholly or partially as it does not need to reduce too much; if you're making a creamier sauce your ingredients are mostly in puree and paste form and will not need much reducing; if it's a chunkier sauce with diced tomatoes, onions and garlic, you might leave the lid off so it reduces a bit better as it may be slightly watery. You can also add a small can of tomato paste with the diced tomatoes, to absorb some of their water.

3. Cook approximately 30 - 60 minutes, until the sauce slightly thickens. Stir and check it occasionally. Add sugar and salt according to taste during the process. Don't over-salt it but make sure it's not bland either, a common problem of poorly-made sauces. Taste it! as you go along, don't guess! Cook it longer if it seems to need 'more taste', as the reduction and mixing of the ingredients progresses over more cooking time, as is true with almost all sauces.

Servings: 12
Yield: 2 quarts

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 30 minutes

Nutrition Facts
Serving size: 1/12 of a recipe (7.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 195.9
Calories From Fat (29%) 56.56
% Daily Value
Total Fat 6.45g 10%
Saturated Fat 0.88g 4%
Cholesterol 0mg 0%
Sodium 271mg 11%
Potassium 805.05mg 23%
Total Carbohydrates 32.98g 11%
Fiber 5.03g 20%
Sugar 1.82g
Protein 6.57g 13%

Recipe Type
Italian, Sauce

Tips
Experiment with the tastes and consistencies of the tomatoes you use, since they are the most important ingredient; some chefs will mix fresh tomatoes in with canned tomato paste, some will try a can of tomatoes, mixed with fresh tomatoes, and add some tomato paste.

Experiment with different herbs and seasonings... though experiment carefully. You are usually safe to try adding small amounts of herbs that are generally known to be good in Italian red sauces... but first put the tiniest pinch of any herb on a spoonful of the sauce to see what you think, rather than dumping it straight into the main batch. If it seems to go well, you might try a pinch in with the sauce to begin with, and add more if you're liking the taste.

Common other additions include, to your taste: mushrooms of various kinds, colored bell peppers, hot peppers, and meats. Pomodoro sauce and pasta are especially famous and recommended to go with chicken, but other meats, seafood, and meatballs are used.

A secret ingredient of some chefs is to add a little cream to the sauce to make it... er... creamier.

Source
Web Page: http://www.pomodorosauce.com/

Recipe Cost: $4.32 ($1.32 with fresh tomatoes)
Serving Cost: $ .36 ($0.11 with fresh tomatoes)

Tax Credit Kitchen Day Dream

I was daydreaming this afternoon about a new kitchen. I guess I do that a lot because I remembered this too:

Before I met my husband, he gutted and rebuilt all three bedrooms. A couple years ago we got a new roof and a new car. Last year, we gutted and redid our bathrooms and windows and bought another new car. AND, we bought two new computers last year and one was for education! We hit all of the tax credits for this year, last year! We have done everything possible to improve our property and support the economy. With nothing to show for the improvements (except the improvements), we deserve a tax credit kitchen.

Now, we are half way there. Last year (last year was a rough one) got a new range, a new dishwasher and a new microwave. All we need now is a enclume pot racks and some new cabinets. That's all I am looking for:-) Do you think that I could get a tax credit for a
enclume pot racks ?

Now, hear me out...we have done everything right. We are putting money into our property to keep the values up. We have almost single-handedly maintained the economy and the auto industry (both cars are American) during this difficult time. We are being penalized on our timing for the other credits. The least the administration could do for us is get me a new bright and shiny enclume pot racks . That's all. Just a little thank you for our support:-) Is that too much to ask?

Blog Frog Friday 8-20-10

I am happy to have you all here for Blog Frog Friday: a weekly stop at my Blog Frog community:-)

Today, hop on over to my pad for a conversation about sticky situations:-)

Grape Jam

This is what I did yesterday:


9 jars and vines and vines to go...

Tailgate Cupcakes

Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on SevEn cLoWn CirCus! Monday, I competed in the Iron Cupcake: Milwaukee Tailgate Challenge. We were given the task of coming up with a cupcake that represents tailgating to you. Here is my submission:

Grilled Strawberry Short Cupcake

Grilled Sponge Cake

Dipped in Strawberry Syrup

Topped with Whipped Cream

Garnished with Fresh Strawberries and Mint

Since I just took my older daughter back to the University of Wisconsin: Madison, my presentation was all about Badgers. I love that you can see the arch of the Hoan Bridge behind us! It's a Milwaukee landmark that leads you to the neighborhood I grew up in so, I thought it was really fitting:-)

I didn't win but with a view like this, I didn't mind at all:

Tackling Cake Mix Cupcakes

It's time for Tackle It Tuesday with 5 Minutes for Mom and I am tackling Hoosier Homemade's Cupcake Challenge:-) This week, the challenge is Cake Mix Cupcakes. My dirty little secret is that A LOT of my cupcakes are from a box. I am very semi-homemade that way. Here are just a few that I used for ICM competitions:

1. Calatrava Cupcakes: White cupcakes embellished with a chocolate sculpture to look like Milwaukee's Calatrava.


2. Santa's Bag: a cherry red velvet cupcake with white peppermint "fringe", a cherry licorice tie and white chocolate gifts.

3. Mocha Ganache Cupcakes: chocolate cupcakes with a mocha ganache glaze. I made the mocha ganache by steeping the coffee right in heavy cream. Then, I took the hot cream to make the ganache. Oh my...they had a really, really strong coffee flavor!! But, that was the jist:-)

4. Taste the Passion Cupcakes: white cupcakes drenched in passion fruit syrup filled with passion fruit curd topped with dark chocolate ganach. The passion fruit really pairs nicely with good quality dark chocolate.


5. Wine on the Vine Cupcake Pops: I took a page from Bakerella and made my submission into cupcake pops. These are Pinot Noir chocolate cupcakes mixed with Pinot Noir buttercream dipped in white chocolate. I built the pops around a styrofoam form to make them into a bunch of grapes.

So, I guess my point is that you can take a "plain old box" of cupcake mix and turn it into something really, really specical:-)

Fettuccini Bolognese

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

Well, my older daughter is tucked safely away at her first apartment. As I lick my wounds, I will be licking some cupcakes tonight at my Iron Cupcake: Milwaukee Challenge. Then, the rest of the week is pretty smooth sailing into an end of the summer party in the neighborhood on Friday.

Thank goodness Pick N Save is helping me out with my menu planning! They have ground beef on sale for $1.99/lb. (normally $2.93/lb.) !! I bought a bunch so I could make Fettuccini Bolognese. Check out the recipe below.

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day/ICM)

Tuesday: Fettuccini Bolognese (See recipe below)

Wednesday: Leftovers

Thursday: Pork Chops

Friday: Eat Out

Fettuccini Bolognese

3/4 lb whole-wheat fettuccini
1 Tbs olive oil
1 small onion finely chopped (about 1 cup)
2 carrots, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
8 oz mushrooms, finely chopped
3 cloves garlic, minced
1 lb lean ground beef (90 to 95 percent lean)
2 Tbs fresh thyme leaves or 2 teaspoons dried
2 (14 1/2-ounce) can no salt added diced tomatoes with juice
1/2 cup low-sodium chicken broth
1/4 cup fat-free evaporated milk or regular whole milk
Salt and pepper to taste
1/4 cup grated Parmesan

1. Set a large pot of water on the stove to boil, and cook the fettuccini according to the directions on the box.

2. In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.

3. Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.

4. When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.

Servings: 4

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (17.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 874.64
Calories From Fat (34%) 295.09
% Daily Value
Total Fat 32.31g 50%
Saturated Fat 12.12g 61%
Cholesterol 95.12mg 32%
Sodium 473.52mg 20%
Potassium 1407.73mg 40%
Total Carbohydrates 104.39g 35%
Fiber 7.74g 31%
Sugar 9.27g
Protein 43.27g 87%

Recipe Type
Beef, Main Course

Source
Author: Ellie Krieger
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/ellie-krieger/fettuccini-bolognese-recipe/index.html

Recipe Cost: $8.44 ($7.50 on sale)
Serving Cost: $ 2.11 ($1.88 on sale)

Blog Frog Friday 8-13-10

I am happy to have you all here for Blog Frog Friday: a weekly stop at my Blog Frog community:-)

Today, hop on over to my pad for a conversation about happy endings:-)

Hazy Shade of Summer

My camera lense was weeping in the heat this morning but out of pain comes beauty.

Presto Pesto

Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on SevEn cLoWn CirCus! Heck, I am even linking this up to Amy's Round Robin on Keeping Up with the Schultz Family on Friday.

It's time to harvest the basil and I love it because that means pesto time:

I love it! It is good in pasta dishes, mixed with mayo on sandwiches and even as a topping for grilled fish. I found a recipe for some dessert pesto that I am dying to try. I will let you know how it turns out:-)

Tackling Summer Past Time Cupackes

It's time for Tackle It Tuesday with 5 Minutes for Mom and I am tackling Hoosier Homemade's Cupcake Challenge:-) This week, the challenge is Summertime Past Time. I immediately thought of some darling cupcakes I made a couple years ago. Here is the rerun:-)

In the neighborhood I grew up in, the weekend after the 4th of July is always South Shore Frolic time. Everyone gathers at the lakefront for food, music and fun and a great parade. It was always one of my favorite parts of growing up on the southside of Milwaukee. Since my brother owns the house we grew up in, I am still able to partake in the festivities.

Of course, I usually offer to bring the desserts. Thanks so much Bakerella for the idea for these guys. They were a HUGE hit and perfect for a summertime lakefront party!

Chicken in Basil Cream

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

Summer isn't over yet but my life is starting to pick back up anyway. This week, I have 2 doctor appointments, Girl Scout Day at The Wisconsin State Fair, an oil change and back to school shopping. I am also helping my older daughter pack to move back to Madison for college. She is a Junior this year and getting her first apartment!!! Unbelievable!

Thank goodness Pick N Save is helping me out with my menu planning! They have split chicken breasts on sale for $1.28/lb. (normally $4.69/lb.) !! I bought a bunch so I could make Chicken in Basil Cream. Check out the recipe below.

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Chicken in Basil Cream (2 doctor appointments) (See recipe below)

Wednesday: Leftovers (Girl Scout Day at The Wisconsin State Fair)

Thursday: Pork Chops (oil change)

Friday: Eat Out (Back to school shopping)

Chicken In Basil Cream
Ingredients:
1/4 cup milk
1/4 cup dried bread crumbs
4 skinless, boneless chicken breasts
3 Tbs butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 tsp ground black pepper

Directions
1. Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

2. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.

3. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

Servings: 8

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (6.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 318.4
Calories From Fat (53%) 168.36
% Daily Value
Total Fat 19.09g 29%
Saturated Fat 11.28g 56%
Cholesterol 127.1mg 42%
Sodium 259.85mg 11%
Potassium 369.98mg 11%
Total Carbohydrates 4.02g 1%
Fiber 0.21g <1%>

Recipe Cost: $13.68 ($6.27 on sale)

Serving Cost: $ 1.71 ($0.78 on sale)

Blog Frog Friday 8-6-10

I am happy to have you all here for Blog Frog Friday: a weekly stop at my Blog Frog community:-)

I had a HUGE coffee accident earlier this week. You know the kind? You put in the filter. You put in the coffee grounds. You close up the pot, add the water and away you go. Right? Until you come back. Instead of that perfect cup of coffee, you have bean shrapnel and mucky water on your counter. Very frustrating!

You know what I need? I need one of those machines that use coffee pods . These things are brilliant!! Coffee grounds and filter all in one wrapped up little package. No mess!! Love it!

Another option is K cups . I have to admit I wasn't sure what these were but they look great too! Same idea as the coffee pods but in a single serving situation. I may have to wait until I am the only coffee drinker in the house again. Right now, my mom and my older daughter share my coffee and so, it wouldn't be practical now.

So that's my rant for this week but hop on over to my pad and tell me what is bugging you this week:-)

How Do You Like Me Now?

Remember the geraniums that I got in May? Well, check them out now:

I am so happy how they are growing:-)

Birthday Cake

Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on SevEn cLoWn CirCus! Heck, I am even linking this up to Amy's Round Robin on Keeping Up with the Schultz Family on Friday.

We celebrated my oldest's 20th birthday last week and this is the cake I made:


This is a yellow cake with chocolate ganache filling and iced with chocolate buttercream. The cake is completed with marshmallow fondant and molding chocolate ribbon. It was delicious:-)

Tackling Summertime Flavor Cupcakes

It's time for Tackle It Tuesday with 5 Minutes for Mom and I am tackling Hoosier Homemade's Cupcake Challenge:-) This week, the challenge is Summertime Flavor (make a cupcake that says summer to you). I immediately thought of the Lemon Cupcakes that I made last year for an Iron Cupcake: Milwaukee Challenge:-)

These are yellow cupcakes with lemon curd filling and lemon poured fondant in the shape of lemons inside jello to look like lemonade.

Wait...what? A cupcake in jello?

That's right! A cupcake in jello to look like a lemon in a glass of lemonade. I think it was pretty cool! Who puts cupcakes in jello? Uh...me:-)

Rigatoni Oreganata with Tomato Sauce and Bread Crumbs

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

Iam looking forward to a super easy week! All I have is a family picnic on Friday. Other than that...NOTHING!! Yahoo!

Pick N Save is helping me out with my menu planning. They have ground beef on sale for $1.99/lb. (normally $2.93/lb.) !! I bought a bunch so I could make Emeril's Rigatoni Oreganata with Tomato Sauce and Bread Crumbs. Check out the recipe below.

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Chicken and Rice (See the recipe below)

Wednesday: Rigatoni Oreganata with Tomato Sauce and Bread Crumbs (See recipe below)

Thursday: Leftovers

Friday: Famiy Picnic

Rigatoni Oreganata with Tomato Sauce and Bread Crumbs
Ingredients:
4 Tbs kosher salt
2 Tbs extra-virgin olive oil, plus 4 tablespoons
1 lb rigatoni
1 lb ground beef
1 cup small diced onion
4 cloves garlic, thinly sliced
2 Tbs roughly chopped fresh oregano leaves
2 Tbs roughly chopped fresh basil leaves
1 (14 1/2-ounce) can diced tomatoes
1 cup tomato sauce
2 Tbs tomato paste
1/2 cup heavy cream
1 cup reserved pasta cooking water
3/4 tsp salt
1/2 tsp fresh ground black pepper
1/4 cup chopped parsley leaves
3/4 cup dried bread crumbs
1/2 cup grated Parmesan

Directions:
1. Preheat the oven to broil.

2. Set a large, 4 to 6-quart stockpot filled with water over high heat and bring to a boil. Season the water with the kosher salt, 2 tablespoons olive oil and add the rigatoni.

3. While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the ground beef and brown. Remove beef from pan.

4. Add the olive oil. Once the oil is hot, add the onions and garlic and cook, stirring occasionally, until soft and slightly caramelized, 3 to 4 minutes. Add the oregano and basil. Add the diced tomatoes, tomato sauce and tomato paste and stir well to combine. Continue to cook the sauce until it is slightly reduced, about 4 to 5 minutes. Add the heavy cream to the pan. By this time the pasta should be almost al dente. Drain the pasta and reserve 1 cup of the cooking water. Add the pasta and the 1 cup of reserved cooking water to the sauce in the pan and season with the salt and pepper. Continue to cook, tossing the pasta, until it is well coated with the sauce and most of the liquid has evaporated, about 2 to 3 minutes.

5. Sprinkle the parsley over the pasta and toss. Spread the bread crumbs over the pasta and place the pan in the oven to broil until the bread crumbs are caramelized, about, 3 minutes, being sure to rotate the pan after 1 1/2 minutes. Remove the pasta from the oven, allow it to cool for 5 minutes, and serve with Parmesan sprinkled on top.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (8.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 612.29
Calories From Fat (36%) 220.12
% Daily Value
Total Fat 24.39g 38%
Saturated Fat 10.05g 50%
Cholesterol 68.58mg 23%
Sodium 3460.65mg 144%
Potassium 724.91mg 21%
Total Carbohydrates 73.51g 25%
Fiber 4.6g 18%
Sugar 4.37g
Protein 25.64g 51%

Recipe Type
Beef, Main Course

Source
Author: Emeril Lagasse
Source: http://www.foodnetwork.com/recipes/emeril-lagasse/rigatoni-oreganata-with-tomato-sauce-and-bread-crumbs-recipe/index.html

Recipe Cost: $10.68 ($9.74 on sale)
Serving Cost: $1.34 ($1.22 on sale)