Nigella could do or say anything and I’d go for it. Luckily, this recipe from cheeky Nigella is delicious. It’s her version of pasta alla puttanesca, and it’s got a bite! I love the saltiness that works perfectly with the spaghetti, and the light sauce is perfect for a simple meal. I heartily recommend it.

Slut’s Spaghetti

Source: Nigella Lawson

Ingredients

3 tablespoons olive oil

8 anchovy fillets, drained and finely chopped

2 garlic cloves, peeled and thinly sliced, crushed or grated 

1/2 teaspoon crushed red pepper flakes, or 1 to 2 tablespoons jarred or canned jalapeno peppers (preferably red), drained, sliced, and diced, or to taste 

Salt

1 pound spaghetti

1 (14-ounce) can diced tomatoes

1 1/4 cups chopped drained pitted black olives

2 tablespoons small capers, well rinsed and drained

2 to 3 tablespoons chopped fresh parsley leaves, for garnish, optional

Freshly ground black pepper

Directions

1. Bring a large pot of water, for the pasta, to a boil over medium heat, though you don’t need to get started on the sauce until the water is pretty well boiling.
2. Pour the oil into a wide, shallowish frying pan, Dutch oven, or wok, and put it over medium heat.
3. Add the anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost “melted”. Add the garlic and red pepper flakes or jalapenos and cook, stirring, for another minute.
4. This is probably the stage at which you will want to salt the boiling water and adding the spaghetti to cook, following the package instructions.
5. Going back to the sauce, add the tomatoes, olives, and capers to the pot with the anchovies and cook for about 10 minutes, stirring every now and again, by which time it will have thickened slightly. Taste for seasoning.
6. Just before the pasta is ready, remove and reserve about an espresso cupful of cooking water.
7. When the pasta is cooked as desired, drain and add the spaghetti to the tomato sauce, adding a little reserved pasta water, if needed, to help amalgamate the sauce. Scatter with chopped parsley, if there’s some to hand, and serve in slatternly style, preferably with an unfiltered cigarette clamped between crimson-painted lips.
8. Make Ahead Note:
9. The sauce can be made 2 days ahead. Transfer the sauce to a nonmetallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, frying pan, or wok, stirring occasionally, until piping hot.
10. Freeze Note:
11. The cooled sauce can be frozen in a resealable container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

When I say easy, I mean easy. For real. 3 ingredients! I serve these when I make tacos…from a box. We all have nights when we just need to get dinner on the table and aren’t feeling particularly creative, right?

EASY REFRIED BEANS

• 15 ounces refried beans
• ¹⁄₂ cup salsa
• 1cup shredded cheddar cheese

Combine all in a saucepan and heat over medium heat until bubbly and warm.

Easy as heck to make. Would be perfect for a summer potluck. Cool and refreshing!

Ingredients:

• 1 can of Sweetened Condensed Milk
• 6 oz can Lemonade concentrate
• 8 oz container Cool Whip
• 1 graham cracker crust

Instructions:

Mix milk and lemonade until combined. Stir in Cool whip and combine well. Pour into graham cracker crust and chill.

I made these delicious sammies for a picnic by the creek yesterday. So so so good!

HAM AND HAVARTI SUB SANDWICHES

• 1 loaf of french bread; sliced in half lengthwise
• 1/2 – 1 recipe roasted red pepper sandwich spread
• 1/2 tsp dill weed
• 3 cups baby spinach
• 8 oz thinly sliced honey ham
• 8 oz thinly sliced black forest ham
• 6 slices havarti cheese

ROASTED RED PEPPER SANDWICH SPREAD

• 1 (8 oz) pkg light cream cheese, softened
• 1/2 cup finely chopped roasted red peppers
• 1/4 cup mayonnaise
• 2 Tbsp. fresh minced basil
• 1/4 tsp salt
• pepper to taste

Combine all of the above ingredients in a bowl until well combined. Store in the fridge up to 3 days.

Simply spread the sandwich spread on the inside of each piece of bread and build your sandwich. Cut into desired serving slices.

Ahhh, the South. What do we do to healthy veggies? Add bacon, of course. Don’t knock it til you tried it. Shut up, Cholesterol, you’re fine.

SOUTHERN BACON-FRIED CABBAGE

• 6 slices bacon, chopped
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1 large head cabbage, cored and chopped
• 2 teaspoons seasoned salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

INSTRUCTIONS

1. Cook the bacon in a jumbo cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease and discard the rest.
2. In the same jumbo cooker, return the 2 tablespoons bacon grease. Over medium-high heat, cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well.
3. Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
4. Just before serving, mix the bacon into the cooked cabbage. Serve immediately.

Source: Love Bakes Good Cakes

I love fried okra, it’s always been a special summer treat in our family. This recipe is from the Southern Living Heirloom Recipe Cookbook.

Fried Okra

SAVE RECIPE  

• 2 pound fresh okra
• 3/4 cup Salt
• 2 cups plain cornmeal
• Canola Oil

Slice okra. Combine 3 qt. water with salt, pour over okra. Soak for 30 minutes, drain & rinse twice. Dredge okra, in batches in cornmeal. Pour oil in a dutch oven. Heat to 375. Fry okra in batches for 4 minutes. Drain on paper towels.

If you’re Southern, you’ve had this. Probably at your grandmother’s table. No holiday meal then or now is complete without this Southern Classic! Enjoy!

SWEET POTATO CASSEROLE

• 3 cups mashed sweet potatoes
• ¹⁄₂ cup sugar
• 2 beaten eggs
• ¹⁄₄ cup margarine, melted
• ¹⁄₂ cup milk
• 1 ¹⁄₂ teaspoons vanilla
• TOPPING
• 1 cup brown sugar
• ¹⁄₃ cup flour
• 1 cup chopped pecans
• ¹⁄₃ cup margarine, melted

1. In large mixing bowl,mix sweet potatoes, sugar, eggs, margarine,milk and vanilla.
2. Pour into 9 inch square greased baking dish.
3. Mix topping ingredients and sprinkle over potatoes.
4. Bake at 350 degrees for 35-40 minutes .
5. Can be doubled and baked in 9×13 dish.

I made this delicious ham for Easter dinner. It was from the Pioneer Woman and was just delicious. We loved it!

1 12- to 15-pound fully cooked bone-in ham

1/2 tsp. whole cloves

1/2 c. dijon mustard

1/2 c. honey

1/2 tsp. black pepper

1. For the ham: Preheat the oven to 325 ̊ Fahrenheit. Score the surface of the ham with a sharp knife in a diamond pattern, about 1/4 inch deep. Stick the cloves in between the diamonds.
2. Place the ham on a rack in a large roasting pan, tent it with foil and bake until warmed through, about 2 hours.
3. For the glaze: Mix the mustard, honey and pepper in a medium bowl.
4. Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and hake until the ham looks glossy, about 20 minutes. Brush with the remaining glaze and bake until just beginning to caramelize, about 20 more minutes.
5. Remove the ham from the oven and let rest 15 to 20 minutes. 

Source: Pioneer Woman