Sep 232016
 

We used to have a fast food restaurant near us called Spaghetti Jack’s. I’m not sure when it closed, but it was quite a few years ago. I wasn’t fond of most of their entrees, but they had an Italian Sub that my husband and I loved. Over the years, my husband has complained about craving the Italian Sub, so I finally broke down and tried to recreate it.

Working from distant memory, this is what I came up with. I know my memory is skewed, but it’s pretty close to what I remember the Spaghetti Jack’s sub tasting like.

I think the Bolillo roll works the best for this recipe. It’s like a sponge that soaks up the juices without becoming a soggy mess. Any large roll or bun will do, but I highly suggest the Bolillo roll.

Baked Italian Sub
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 1/4 medium tomato
  2. 1 Tablespoon Zesty Italian dressing
  3. 1 Bolillo Roll or Hoagie Bun
  4. 1 slice Pastrami
  5. 1 slice Prosciutto
  6. 2 large slices Genoa salami
  7. 6-8 slices Pepperoni
  8. 1 slice Provolone
  9. 1 slice Mozzarella
  10. Spray Olive Oil (optional)
  11. pinch of garlic powder
  12. pinch of Italian seasoning
  13. 1/4-1/3 cup shredded lettuce
Instructions
  1. Dice tomato and place in small bowl. Add Zesty Italian dressing, stir and refrigerate.
  2. Preheat oven to 350 degrees.
  3. Cut and remove center of roll or bun.
  4. Add slices of meats and top with cheese slices. Spray cheese and top of roll or bun lightly with olive oil (optional). Sprinkle with garlic and Italian seasoning.
  5. Bake for 10-15 minutes or until cheese is hot and melted.
  6. Remove from oven and top with as much lettuce and tomatoes as you can fit in the top. Spoon about a teaspoon of the Italian dressing from the tomatoes on top.
Notes
  1. The center of the roll or bun is good sprayed with olive oil, seasoned with garlic and Italian seasoning, then fried on the stove or baked in the oven.
  2. You can use the large slices of Genoa salami or the smaller ones that are about the size of pepperoni. Use about 4 of the pepperoni size Genoa salami since they are usually thicker cut than pepperoni.
  3. Duplicate as many times as you need. I usually make them 4 at a time. I leave the lettuce and tomato off two of them and reheat them in the toaster oven, oven or microwave depending on my level of laziness. Then, I add the lettuce and tomato. The bread gets a little chewy in the microwave, but it still tastes yummy.
Adapted from Spaghetti Jack's Italian Sub
Adapted from Spaghetti Jack's Italian Sub
Kryson's Kreations http://krysonskreations.com/
Baked Italian Sub

Nov 102015
 

Another dish that screams for modification. Use your own favorite pizza toppings. Make it vegetarian, Hawaiian or even change the sauce to Alfredo instead of pizza sauce. Just make sure you use the same amount of liquid so the pasta has enough to absorb.

I recently tried freezing it before cooking and it worked beautifully. It wasn’t fully thawed when I started cooking it, so I added an additional 10 minutes to the cooking time. Freezes well after cooking, too.

Pizza Pasta
Serves 8
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
10 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
10 hr
Ingredients
  1. 1 lb mild Italian pork sausage
  2. 1 small onion, diced
  3. 8 ounces fresh sliced mushrooms
  4. 2 cups beef broth
  5. 2 cups pizza sauce
  6. 1 (14.5 ounce) can diced tomatoes, undrained
  7. 4 cups uncooked rotini pasta
  8. 1 (2 1/4 ounce) can sliced ripe olives, drained (optional)
  9. 4 sliced crispy bacon, crumbled
  10. 1 1/2 cups shredded mozzarella or pizza cheese
  11. Sliced pepperoni for topping
Instructions
  1. In skillet cook sausage, onion and mushrooms over medium-high heat 8 to 10 minutes, until sausage is no longer pink. Drain.
  2. In ungreased 13x9-inch (3-quart) glass baking dish, mix beef broth, pizza sauce and tomatoes. Stir in cooked sausage mixture, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.
  3. When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.
  4. Uncover baking dish and stir. Sprinkle with bacon, cheese and top with pepperoni. Bake uncovered 10 to 15 minutes longer or until cheese is melted.
Notes
  1. If freezing, add rotini pasta, broth, pizza sauce, tomatoes, cooled sausage mixture and olives to a plastic freezer bag, Food Saver bag or freezable casserole dish with a lid. Remove as much air as possible from bags and freeze. If using a casserole dish, cover with plastic wrap before covering with lid.
  2. Remove from freezer and allow to thaw for a day before cooking.
  3. Don't forget the bacon, mozzarella cheese and pepperoni!
  4. Don't like Italian sausage? Use hamburger!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations http://krysonskreations.com/

Nov 082015
 

When I have zucchini and need an easy side for a meal, I like to make this skillet zucchini recipe. It’s especially good as a side for Italian meals, but works with many different entrees.

The original recipe was passed down in my family and has been copied and recopied, modified and remodifed many times. This is my personal modification. It’s a simple side, but sometimes the simple recipes can be the most coveted.

I don’t usually cover the skillet, because the cast iron skillet I use doesn’t have a lid.

Skillet Zucchini
Serves 4
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Ingredients
  1. 2 Tablespoons olive oil
  2. 1 small onion, sliced
  3. 2 medium zucchini, sliced 1/4 inch thick
  4. 1/2 teaspoon salt
  5. 1 teaspoon minced garlic
  6. 2 teaspoons basil
  7. 1/4 teaspoon fresh ground pepper
  8. 1 bay leaf
Instructions
  1. Over medium heat, heat olive oil in skillet.
  2. Add onion and sauté until tender.
  3. Stir in remaining ingredients. Cover (optional: will make zucchini more tender) and simmer for 20 minutes or until tender.
Kryson's Kreations http://krysonskreations.com/

May 042014
 

Dip in olive oil and bread spices for an appetizer or snack. Works well with Italian dishes.

You can use melted shortening or vegetable oil in place of the olive oil, but I used olive oil for all instances calling for oil.

Also good topped with garlic, parmesan cheese, and a little Italian seasoning or bread spices.

Figasa – Italian Peasant Bread
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Ingredients
  1. ½ cup lukewarm water
  2. 1 package dry yeast
  3. 1 Tablespoon olive oil
  4. 1 Tablespoon salt
  5. 1 Tablespoon sugar
  6. 1 ½ cups lukewarm milk
  7. 5 cups flour
Instructions
  1. Mix water, sugar, and yeast in large bowl. Mix milk and oil in warming pan. Stir salt into flour.
  2. Now combine all three groups of ingredients together in large bowl. Turn on floured board and knead 20 times.
  3. Let rise until doubled in oiled bowl. Punch down. Pour 2-3 T oil in 10” x 15” pan. Add dough and pat down to 1 inch. Let rise.
  4. Bake 18-20 minutes 450 degrees Next baste top with oil, then sprinkle with garlic (if desired) and return to oven for 5 minutes. Remove from pan and cool on paper towels
Notes
  1. One package of yeast is 2 1/4 teaspoons.
Kryson's Kreations http://krysonskreations.com/

Figasa

 

Jun 082011
 
Seafood Fettucini Alfredo

3 Tablespoons butter
1 Tablespoon flour
1/2 cup parmesan cheese
4 cups half-and-half
2 cups mozzarella cheese
1 lb crab or imitation crab meat
12 oz cooked fettucini or angel hair pasta
2 Tablespoons Italian seasoning

  1. Melt butter, stir in flour.  Gradually add half-and-half.
  2. Stir in 1 cup mozzarella until melted, then add second cup and stir until melted and thickened.
  3. Add parmesan cheese; cook and stir until smooth.
  4. Fold in crab and heat for 5 minutes. Stir occasionally and do not boil.
  5. Toss pasta with sauce and sprinkle with seasoning. Serve immediately.
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