This week’s Cook of the Week is Falan Bailey. Bailey is a hairstylist at Shine Salon. She and her fiancé, Ronnie McMahan, are engaged to wed this weekend. Together, the couple share one son, Banks McMahan. When not at work or busy finalizing wedding plans, Bailey enjoys reading and spending time with her family. Here are three recipes that she’d like to share. Enjoy!
Million-dollar spaghetti
1 lb. spaghetti, cooked two minutes shy of directions and drained
1 lb. ground beef
1 medium onion, chopped
2 cloves of garlic, minced
Kosher salt and pepper to taste (I use 1/2 teaspoon Kosher salt and 1/2 teaspoon black pepper)
6 c. Quick and Easy Marinara Sauce
8 oz. cream cheese, softened
3 c. shredded mozzarella cheese
parsley, chopped (optional as a garnish)
Preheat the oven to 350°F. In a large skillet add beef, onions, garlic, salt and pepper and cook on high. Once browned, turn off heat. Drain liquid left in pan and mix in one cup marinara sauce. Add cooked spaghetti to remaining five cups of marinara sauce and toss to combine. Mix cream cheese and two cups mozzarella cheese in a bowl. Add half of the pasta/sauce to bottom of a 9”x13” pan. Add cream cheese mixture and top with remaining pasta/sauce mixture. Add meat sauce mixture on top of pasta and top with remaining cup of mozzarella cheese. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes until cheese is melted and bubbly.
Shepherd’s Pie
For meat and vegetables
1 Tbsp. oil
1 lb. ground beef
1 clove garlic, chopped
2 onions, finely chopped
2 medium carrots, finely diced
2 sticks celery, finely diced
For gravy/to finish filling
1/2 tsp. salt
1/4 tsp. ground paprika
ground black pepper to taste
2 Tbsp. white flour
2 Tbsp. tomato paste
1/3 c. red wine (more broth if avoiding alcohol)
1 c. beef broth
1 c. frozen peas
1 Tbsp. finely chopped parsley
1/2 tsp. finely chopped thyme
1 tsp. finely chopped rosemary
For topping
4 c. mashed potatoes
1/2 c. shredded cheddar cheese
Heat oil over medium high heat in a large, deep skillet. Brown ground meat, then add the chopped vegetables and sauté until softened. Season and deglaze pan by sprinkling salt, paprika, pepper and flour over the pan. Cook for two minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in red wine or beef broth, scratching any browned bits off the bottom. Then, stir in broth, herbs and peas. Simmer 4-5 minutes and then let cool in a 7”×11” baking dish. While waiting, make mashed potatoes. Preheat oven to 400°F. Spread mashed potatoes over cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges. Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden.
Homemade Chicken Alfredo
1 chicken breast
1 lb. fettuccini noodles
3 Tbsp. extra virgin olive oil
1 1/2 c. chicken stock
1 garlic clove, minced
1 1/2 c. heavy cream
1 c. parmesan
1/4 c. parsley, chopped
Juice of 1 lemon
Wash chicken breast then pat dry. Cut into thin strips. Boil fettuccine pasta according to box instructions, when ready, set aside. Heat a non-stick pan with olive oil and add chicken strips. Cook for 6-7 minutes on each side until golden brown, on medium heat. Remove chicken from pan when ready and set aside. Add minced garlic and sauté for three minutes. Deglaze pan with chicken stock, add lemon juice and bring to boil. Add heavy cream, then add cooked pasta and chicken. Add parmesan and stir until everything is well combined. Sprinkle with parsley and enjoy!
