It's a spaghetti sandwich. On garlic bread. And it tastes AMAZING. Honestly, I don't even bother cooking the noodles anymore. And neither will you, once you try it.


For the Sauce
1 T olive oil
1 sweet onion, chopped or diced
2 cloves of garlic, minced
1 lb ground beef or turkey
1 jar of spaghetti sauce
Parmesan cheese

For the Bread
1 baguette, any loaf of bread, rolls, or buns (depending on how fancy you want to be)
butter (about 2 T per sandwich)
minced garlic (about 1 clove per sandwich)

    Preheat the oven. If you like to live dangerously, turn the broiler on high. If you'd like to leave room for error, just set it to bake at about 375.

    Now, make the sauce. First, heat the olive oil in a large pan over medium high heat. Then, when the olive oil shimmers, add the onion and stir. When the onion starts to become translucent, toss in the garlic, and stir continuously. In about 30 second to a minute, it will become fragrant; add the ground beef or turkey and cook until it has browned completely. I also like to add mushrooms, grated zucchini, or any other vegetable I can find that might go unnoticed. Then, pour in the sauce, and reduce heat to low once it boils. Let it simmer, covered, while you make the bread. 

    Cut the bread into your desired sandwich shape. Sometimes I like to slice it, and other times it's better when you just cut it in half like a hot dog bun (this can also be made with hot dog buns).

    In a small pan, melt 2 T butter and saute one clove of minced garlic for about 30 seconds. Then, take two pieces of bread and sop up all the butter and garlic in the pan. Repeat this process until you have enough bread for all of the sandwiches. Place all pieces of garlic bread butter side up on a baking pan, and put them in the oven until they're toasty. In a broiler, they go from raw to burnt if you take your eyes off of them for a second, so I prefer to let them sit in the oven at 375 for about 5 minutes; but I don't know how vigilant you are. 

    Once the bread is toasted, take it out of the oven, and add the meat sauce to make a delicious sandwich. Don't forget the parmesan cheese to maximize the deliciousness, and serve it while it's hot.

    This is absolutely, without a doubt, the best tasting thing that I make. Chicken Tikka Masala is one of my favorite foods, and I spent years trying to find a good store bought "simmer sauce" that came anywhere near the amazing flavor of an authentic Indian restaurant. It never occurred to me that I would be able to make it myself. Then, I stumbled upon a recipe that had that magical flavor that the store bought sauces couldn't touch. I will say that you won't find this recipe on any diet, because there's so much cream, but it is oh so worth it!


1 c plain yogurt (sour cream will do in a pinch)
2 T lemon juice
2 t ground cumin
1 t ground red pepper (use 2 t if you want it to be spicy)
1 t black pepper
1 t cinnamon
1 t salt
1 piece of ginger, about 1 inch long, minced (1 t ground ginger will also work, but it's more mild)
4 boneless skinless chicken breasts

1 T butter
2 cloves garlic, minced
1 jalapeno, minced (optional, if you like it hot)
2 t ground corriander
1 t ground cumin
1 t paprika
1 t garam masala (I found it at a Target Marketplace, you can also get it in some Asian markets, or online)
1/2 t salt
1  14oz can of tomato sauce
2 c heavy whipping cream (I've been told it still tastes great with milk or fat-free cream, but that's not how I roll)
1/4 c chopped cilantro


    Combine all marinade ingredients in a zip-lock bag, and add the chicken. Let it marinate in the refrigerator for at least an hour. I like to let it sit all day, but an hour will pack in enough flavor. If you're pressed for time, cut the chicken up before marinating it, and it will absorb the flavor more quickly. You'll just have to grill it on skewers if you cut it up first. 

    Preheat the oven to 375 degrees, or set your grill to medium-high heat. 

    If you are going to bake the chicken, bake it for half an hour. If you're using a grill, don't start it yet.

    To make the sauce, I like to combine all of the spices and salt in a small bowl before I start, so that they can all be added quickly. 

    Melt butter in a large sauce pan over medium heat. Add the garlic and jalapeno, and cook for about a minute. 

    Add spices, and stir together. 

    Stir in the tomato sauce, turn the heat down low, and let it simmer for about 10 minutes. 

    Turn the heat back up and add the cream. Stir until it's really mixed together, and then let it simmer on low heat for about 5 more minutes while it thickens.  

    If you're grilling the chicken, put it on the grill for about 7 minutes, turning occasionally, until it's cooked through. On my Foreman grill, it takes 7 minutes on Medium. 

    Once the chicken is done, cut it up and add it to the sauce. Let everything simmer for about 5 minutes more, and then it's done. 

    Sprinkle the cilanatro on top and serve. I like to serve it over rice, with garlic naan. Actually, I like to serve it with an extra bowl of sauce for dipping the naan, and eat until I can't move. 
    A similar recipe can be found here.

    The first time I ever had manicotti, I made it myself, so I really had no idea what it was supposed to look or taste like. I didn't have much experience cooking, so I was hoping it was going to be easy. All of the recipes I could find wanted me to cook the noodles, and then spoon- fill the floppy tubes with cheese, which sounded like a disaster waiting to happen. So, over the years, I have combined a bunch of different recipes, taking the easy technique from one, and adjusting the flavors to make a dish that everybody loves!

1 package uncooked manicotti
15 oz ricotta
2 and 1/2 cups shredded mozzarella, separated
1/2 c parmesan cheese
1 t garlic powder
1 egg
2 t dried Italian seasonings, or 1 t oregano and 1 t basil
1 c water
1 jar spaghetti sauce

    Preheat oven to 375 degrees.

    Mix the ricotta, 2 cups of the mozzarella, parmesan, garlic powder, egg, and herbs in a large bowl. When it's well mixed, put it in a zip-lock bag, and seal it. Then, cut one of the corners off the bag, and pipe the cheese mixture into the uncooked manicotti noodles, and place them in a 9x13 baking dish.

     Mix the water and spaghetti sauce together,  pour over the filled manacotti, and sprinkle the remaining 1/2 c of mozzarella on the top. 

     Cover, and bake the manicotti for 35-40 minutes. Remove the cover, and bake for
10 more minutes. Watch out, it's hot!