She-cago Cubs

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Though I am not a Cubs fan, I am a fan of Cubs fans.  One in particular happens to be my favorite person - The Hubster!  As we watched the possibility of Back to the Future's prediction in progress, we were invited to two of my other Cubs fan-favorites, Cody and her husband Joe.  My job was to take a sweet and a savory.  I did not don the Cubs gear; however, in support, I did fix up some Cubs eats!  I did cupcakes decorated with a Cubs logo, as you can see from the picture above, and also dressed up some antipasto apps to look like baseballs!  That is the recipe I provided you below......throw them together for your next sports party!

BASEBALL ANTIPASTO APPS

1 pkg 'everything' bagel thins, sandwich-size

1/2 pound hard salami, sliced at a 2 or 3

1 pkg sliced smoked provolone cheese

1 jar roasted red peppers, keep the liquid

2 tbs mayonnaise

2 tbs grated Parmesan cheese

Toast the 'everything' bagel thins until just crisp.  Mix the liquid from the jar of peppers, the mayonnaise, and the Parmesan cheese in the jar, close and shake well.  Spread very thinly and evenly on toasted bagel thins.  Place a slice of salami on top of the dressed bagel thins, and then layer a slice of provolone cheese.  Cut each roasted red pepper into thin slices to make the baseball 'laces', and layer according to the picture above.

NOTES: I use Boar's Head salami because it has no nitrates or MSG, and is minimally processed.  Also, as the low-carb girl, I simply eat this without the bagel thin and it is DELICIOUS!

RAGU YOU!

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Like most of America, I love spaghetti and "the sawse".  But sometimes I like to put my own spin on things because I get all hum-drummed out.  So I made some ragu with ground turkey and for The Hubster, used some organic rotini pasta, and tofu shirataki noodles for me, being the Low-Carb Girl that I am.  Add some fresh basil and you've got a beautiful meal that tastes authentic Italian......and DELICIOSO!

GROUND TURKEY RAGU

1 pkg ground turkey

extra virgin olive oil (evoo)

sea salt

1 tbs garlic powder

1 tbs ground sage

1 medium-sized onion, chopped

2 cloves garlic, chopped

2 cans tomato paste

1 small can diced tomatoes

2 tbs fresh oregano

6 basil leaves, cut in a chiffonade

shredded mozzarella or Parmesan, for garnish

In a heavy pot, sprinkle enough evoo to cover about 1/2 of the bottom and heat on medium heat for about a minute  Add ground turkey, and add all seasoning, onion, and garlic.  Brown the turkey, using a wooden spoon or silicone spoonula to break it up as it cooks.  Once it is cooked through, bring to low heat, and add tomato paste, diced tomatoes and oregano.  Cook on low for about ten minutes or until heated through.  Serve over pasta of your choice and sprinkle with fresh basil chiffonade.  Add cheese of your choice and mangia!

NOTES: When cooking the ground turkey, be careful not to stir too much or break it up until it starts to cook or it can get tough and dry.  I suggest using a wooden or silicone utensil to break it up so you don't scratch or scrape up your pot  Do not sprinkle with the chiffonade (rolled up and sliced fine) until the end, or it could turn black instead of looking and tasting fresh.  This is a great meal for the end of summer because it just tastes so fresh.