Suzie's Organic Yellow Mustard
The big week is finally here... it's Pendleton Round-Up! To celebrate, we're showcasing an awesome recipe developed by our Team Saucy Mama member, Kim at The Prize of Cooking. Earlier this summer, the Pendleton Round-Up Court, Suzie "Saucy Mama" Barhyte and Kim joined the Fox 12 team in Portland where everyone cooked up some delicious meals for a Good Day Oregon segment. This Spaghetti Pie was one of the featured dishes and a big hit all around. With fall weather approaching and school back in session, we think this recipe is the perfect comfort dinner for a weeknight meal. Plus, it features Suzie's Organics...yeehaw, and Let 'Er Buck!
1 ½ ground beef
2 garlic cloves, finely minced
1 cup chopped onion
1 tablespoon unsalted butter
1 teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
3 ounces tomato paste
¾ cup Suzie's Organic Ketchup
2 tablespoons Suzie's Organic Yellow Mustard
2 tablespoons white vinegar
1 teaspoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon celery seed
1 tablespoon dried onion flakes
½ cup water
8 ounce package spaghetti (Kim used TresOmega Nutrition Gluten Free Quinoa)
2 teaspoons coconut oil, melted (Kim used TresOmega Nutrition Virgin)
14 ounce all beef hot dogs, slice in ½ inch pieces
¾ cup milk
3 eggs, beaten
8 ounces shredded cheddar cheese
8 ounces shredded Monterey cheese
Toppings for the Pie:
4 ounces shredded cheddar cheese
1 cup chopped onion
9 inch springform pan
Stick hand held blender or regular blender
Preheat oven to 350 degrees.
Begin the meat sauce in a large sauce pan. Melt the butter over medium heat and sauté the onions and garlic cloves for several minutes until tender. Add in the ground beef, salt and pepper and cook until the beef is browned. Add in the remaining meat sauce ingredients and simmer for 10 minutes.
Pulse the meat sauce with a stick hand blender until it makes a slightly chunky meat puree. Measure out 1 cup of the sauce and set it aside. (If using a stand up blender, pulse the hot meat sauce carefully)
Begin the filling by preparing the pasta as directed on the package. Cook until al dente (about 10 minutes), strain and toss with 2 teaspoons melted coconut oil and set aside.
In a large mixing bowl, blend together the remaining filling ingredients. Toss in the cooked pasta and meat sauce until well coated. Spread into a springform pan that has been sprayed with cooking spray. Press a slight dent in the top of the pie up to an inch of the edge. Spread the reserved 1 cup of meat sauce in the indented top.
Bake the pie for 40 minutes. Remove from the oven and allow to set for 15 minutes before unmolding the pie. When ready, remove the outer ring, top with the remaining cheddar cheese and chopped onions. (Run a knife around the inside edge of the springform pan before unmolding if needed.)
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