Nothing is more pleasing to me than to coming in from the porch to a kitchen that smells of basil and glorious garlic!

Jessi's (My Mom's) Greek Spaghetti

1 Spaghetti squash
1 half yellow onion diced
3 to 4 roma tomatoes diced
2 large cloves of garlic pressed
1 cup fresh basil torn or diced
Greek Seasoning (I use Cavenders)
Feta chese

Cut spaghetti squash in half and bake at 350 degrees for 30 minutes. During this time, read a book or watch the Daily Show. Remove the squash after the 30 or so minutes has passed and ignore it for the time being. Saute the onion in enough olive oil to coat the broad center of the pan. When the onion is halfway translucent add the garlic (use a press for more flavor) and saute for only a couple minutes. Take care not to let the garlic brown. This would be a good time to sprinkle some Greek Seasoning.

Add the tomatoes and after a couple minutes has passed throw in the basil. Cook for another couple of minutes before turning off the heat all together. You want the tomatoes to be warm, but firm.

Fork up your spaghetti squash and toss with the tomato/basil mixture. Top with feta cheese and enjoy!

2 oz can/jar of anchovies
3-4 cloves garlic
1 bag frozen spinach
1/2 cup olive oil *

Saute garlic and onions in olive oil for a few minutes. Add full bag frozen spinach and sauté for 10-15 minutes. Mix with cooked pasta of choice and serve. I topped my bowl with a bit of feta cheese. Effing delicious.

* original recipe calls for full cup olive oil. I think half of cup was too much and will try 1/4 cup or less next time.

Had some guests over from out of town who just weren't interested in last nights dish involving spinach, anchovies, garlic and pasta. Oh well, will try again tonight.

2 chicken breasts
1 1/2 cup wild rice
1 10oz can Cream of Chicken soup
1 cup mayonnaise
Tablespoon curry powder
Some cheddar cheese
Some cracker crumbs

Layer cooked wild rice at the bottom of casserole pan. Top with sliced chicken breasts. Combine mayonnaise, cream of chicken and curry into a bowl. Pour evenly over rice and chicken. Sprinkle with shredded cheese and finally the cracker crumbs. Bake in the oven at 350 to 375 for 30 minutes or until cheddar is melted.

You will wonder where this recipe has been all your life. No kidding.

1 26oz can Hunt's Garlic & Herb tomato sauce
1 half large yellow onion
2 large cloves garlic
1 cup fresh basil
2 Tablespoons honey
8 oz spaghetti noodles
A dash or two or three of whatever bottle of red wine happens to be handy

Saute onions until clear. Force garlic through press and saute for no more than a minute. Add tomato sauce. Add the honey and just enough red wine to give the sauce a beautiful, burgundy color. Let sauce boil a bit and add the basil. Serve on boiled spaghetti noodles (see package instructions) once the basil has wilted. Top with parmesan cheese. NO SALT NECESSARY.