A cook named Rebecca

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Summer is coming..

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Tuesday May 20 pick up at 250 HCR 3350 N Hubbard, or at the Pink Peony, Corsicana. Delivery $2.00 additional.

Smoked chicken, potato salad, baked beans and Texas Toast.
15.00 per person. Over 2 orders packaged family style.

Thursday May 22

Salisbury Steak with Brown Mushroom Gravy or Chicken Chicken Fried Steak with cream gravy (or both) 😄

Buttery Mashed Potatoes, Fresh Country Style Green Beans, Texas Toast.

15.00 per person

Salisbury Steak with Mushroom Gravy
Salisbury Steak with Mushroom Gravy

WHO’S READY FOR SOME TEXAS FAVORITES?

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King Ranch Chicken Casserole. Per Southern Living “With roots in the Lone Star State—some Texans even consider it to be the state’s official casserole—King Ranch chicken casserole, or King Ranch chicken as it’s sometimes called, showcases the piquant flavors that are an integral part of Tex-Mex cuisine.”

Tamale Pie. The ultimate one pan meal. Beef loaded with spices, vegetables and other ingredients all piled into a dish and covered with a delicious corn meal topping and cheese.

Both dishes will include Mayocoba Beans that are a favorite in Mexico. The beans are cooked with Avocado leaves and Epazote, important herbs in Mexican cuisine, similar to our use for bay leaves.

and, Ensalada De Col, a dish that is liked so well from The La Posta Restaurant in Old Mesilla! It’s shredded cabbage with a simple vinaigrette that will break up the richness in these dishes and enhance the flavors.

King Ranch Chicken Casserole with above sides – $12.99 per serving

Tamale Pie with above sides – $12.99 per serving

Call or text me at 903-879-0430. Pick-ups and deliveries will be on Tuesday, and by noon on Thursday.

Who’s ready for Italian food? Week of April, 28.

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A Cook Named Rebecca menu is:

Lasagna Bolognese
Lasagna Bolognese
Lasagna Bolognese
Lasagna Bolognese
easy chicken parm
easy chicken parm

Lasagna Bolognese. 

Marcella Hazen’s Bolognese. A creamy ricotta mixture. A Velvety bechamel. A luxurious finishing tomato sauce. You Will love this dish served with a side salad and garlic bread. Family style meals will be prepared in that manner. Served with a side Italian Salad with Garlic Bread.

$15 per serving.

Chicken Parmesan. 

Very thinly pounded out chicken breast that are then dredged in flour, dipped in egg then breadcrumbs, all made from scratch.  The kit will be prepared with all separate components for you to finalize the dish with instructions for the best outcome.

Served with a side Italian Salad with Garlic Bread.

$15 per serving.

Chicken Parm Caesar Salad.

A Chicken Breast pan fried in olive oil the way of a Chicken Parm but served on a Caesar Salad with all the trimmings. Delish! All Components will be packed separately to give you the freshest ingredients. Served with garlic bread.

$12.00 per serving.

Ask me about large orders.

WHO’S READY FOR SOME SOUTHERN FOOD?

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HERE’S THIS WEEK OFFERINGS FROM A COOK NAMED REBECCA (acooknamedrebecca.com) Please message me, text or call me at 903 879 0430 to order. If you are not in my contacts please state your name so that I can add you to my contact list.

AVAILABLE FOR PICKUP at 250 HCR 3350 N, Hubbard, Texas. Monday pickup will be available after 12:00. Tuesday pickup will be before 11:00 or after 5:00. Wednesday after 12:00, Thursday before 11:00 or after 5:00, Friday available after 12:00. Delivery is available for an additional 2.00 fee. Orders for Corsicana are available for pick up at The Pink Peony/Rachel without an additional charge.

Meatloaf with Creole Sauce with 2 sides and homemade buttermilk cornbread. $12.99 per serving. See below for side choices.

This meatloaf was a favorite menu item at my restaurant, the Jubilee. This will be served with a side of skin on hand mashed potatoes and I like to provide seasonal vegetable choices. Sides will be in season southern fried cabbage or Greens with pot liquor. 4 cheese Macaroni and cheese will be available for an additional charge of 2.00.

Meatloaf with Creole Sauce
Meatloaf with Creole Sauce
Meatloaf with Creole Sauce
Meatloaf with Creole Sauce
Meatloaf with Creole Sauce
Meatloaf with Creole Sauce

 

Southern Greens with Pot Liquor
Skin on hand mashed potatoes
Creamy Baked Macaroni and Cheese
Creamy Baked Macaroni and Cheese
Creamy Baked Macaroni and Cheese
Creamy Baked Macaroni and Cheese
Southern Cornbread
Southern Cornbread
Southern Fried Cabbage

And Homemade Chicken Pot Pie with Caesar Salad Ingredients to build your own at home with Homemade Caesar Dressing. Caesar Salad is the perfect side to but to add something acidic to compliment the richness of the Pie. $13.99 Per Serving

Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Caesar Salad

A COOK NAMED REBECCA Preorder Food Service

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PRE-ORDER FOR WEDNESDAY, April 9, 2025 FOR PICKUP AT 250 HCR 3350 N. HUBBARD. AVAILABLE FOR PICKUP AFTER 3:00. PM me or text me at 903 879 0430 TO PLACE YOUR ORDER. IF I HAVE 4 OR MORE ORDERS IN CORSICANA, I CAN OFFER PICK UP AT THE PINK PEONY BOTIQUE IN CORSICANA.

NEW MEXICO HATCH GREEN CHILE CHICKEN CASSEROLE WITH FRIJOLES AND TORTILLA CHIPS.

$24.00 for 2 (Includes casserole, side of pinto beans and tortilla chips). Servings are hearty.

This is an absolute family favorite. This casserole layered with corn tortillas layered with cheese and a delicious chicken cream sauce is delicious. Perfect for a weeknight meal

For those who are new to my page my website is https://acooknamedrebecca.com. Not only have I written recipes, photographed them and posted them on my site, I have a long history of cooking. I started cooking at 12 years old. I grew up with amazing cooks, spending summers in my grandmothers restaurant. A dream came true in the 1980’s for me to own my own restaurant. It was called “The Jubilee” on Camp Bowie. We made all food from scratch concentrating on Southern recipes. It was a Fort Worth favorite for breakfast and lunch.

I started this food blog in 2016 and now we are testing the waters to see if there is a market for pre-ordered food in my community. The way it works is that we will post meals that can be preordered in advanced to be ready on a designated time for picked up.

You may ask if I am licensed. Yes I have a food handling certificate and I am Cottage Business certified from A&M.

Soon you can order and pay online. In the meantime message me or call me at 903-879-0430.

love this dish – spaghetti and meatballs

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Jump to Recipe
Spaghetti and Meatballs
Spaghetti and Meatballs

This recipe for Spaghetti and Meatballs is very easy with simple ingredients. I watched an old school chef from Italy make the meatballs that adds ricotta cheese and it is a game changer. I made a simple marinara using techniques like making a base sauce by going back to Marcella Hazen’s onion and butter sauce tomato sauce, then adding ingredients that I like in a marinara; for example fresh basil and a little red pepper flakes.

By the way, if you don’t have Marcella Hazen’s book here’s a link. https://amzn.to/43aT6z1. It is an authentic Italian book that she wrote that introduced America to Italian food. Although my exact sauce is not in her book, the onion and butter sauce is. I will have that in the recipe portion of this post.

Spaghetti and Meatballs
Spaghetti and Meatballs

What ingredients will you need for this recipe?

Meatballs in Sauce
Meatballs in Sauce

FOR THE MEATBALLS

  • Ground Pork
  • Ground Beef
  • eggs
  • pecorino Romano
  • shallots
  • parsley
  • fresh white bread
  • milk
  • ricotta cheese
  • garlic
  • garlic powder
  • salt
  • black pepper
  • red pepper flakes
  • water
  • oil

TOMATO SAUCE

  • San Marzano tomatoes from Italy
  • butter
  • onions
  • garlic
  • red pepper flakes
  • fresh basil
  • olive oil

To make the best tomato sauce for your Italian dishes, San Marzano from Italy are the best. You may find some that say San Marzano “style” but they are not the same. I’ll show you some brands.https://amzn.to/41waw83

I make the onion and butter tomato sauce first which is the Marcella Hazen recipe. I prefer to use a sweet onion for this recipe because sometimes tomatoes can be a little acidic so a little sweet helps. You can also add a pinch of sugar.

When I am preparing the sauce for the meatballs, in a separate pan I add EVOO, heat to low and add the garlic and red pepper flakes You can omit the pepper flakes but I like them. Make sure you don’t burn the garlic. I immediately add the prepared tomato sauce at that point that the garlic is fragrant and has not started to brown. Add a hearty sprig of basil leaves and allow the sauce to simmer. Another trick is that I add leftover Parmigianino Reggiano rind. Adds amazing flavor to your sauce.

What would you serve with this?

I like a good salad and garlic bread with my Spaghetti and Meatballs. It just seems like the perfect fairing. Here’s my recipe for my Caesar Salad which just makes sense to have with meatballs to me. A Classic – Beautiful Caesar Salad.

Classic Caesar Salad
Classic Caesar Salad

My favorite things I used making this recipe:

I love a bowl for a meal better than a plate. These are my favorites at home and they are perfect for any meal. https://amzn.to/3VejQcs

Rotary Grater:https://amzn.to/4bOFZoY

Need another recipe?

Try this meatball lasagna that is perfect for your leftovers. Love this! Leftover Meatballs Lasagna

Leftover Meatball Lasagna
Leftover Meatball Lasagna

More pasta recipes:

instant pot meat sauce with pasta
instant pot meat sauce with pasta

Here’s the link for this sauce: easy instant pot meat sauce with pasta…

Spaghetti and Meatballs
Spaghetti and Meatballs

Here is the recipe for this homemade spaghetti and meatballs. Enjoy!

Spaghetti and Meatballs

Spaghetti and Meatballs

These meatballs are so tender they will melt in your mouth,
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 lb ground beef (I prefer 80/20)
  • 1 lb ground pork
  • 6 oz grated Pecorino Romano
  • 1 small shallot, diced
  • 1/3 cup chopped parsley
  • 3 large eggs
  • 1 cup soft breadcrumbs (I use white sandwich bread)
  • enough milk to soften the breadcrumbs
  • 3-4 oz Ricotta Cheese
  • 2 minced garlic cloves
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 tsp black pepper
  • a pinch of red pepper flakes
  • water and oil for the sheet pan

For the Sauce

  • 2 28 oz cans Italian San Marzano Tomatoes
  • 10 tbsp butter
  • 1 onion, halved
  • salt to taste

Instructions
 

For the Meatballs

  • Preheat the oven to 450 degrees.
    Place the ground beef and pork in a bowl. Add the cheese, shallot, parsley, eggs, grated garlic and fresh parsley. In a separate bowl combine the breadcrumbs with the milk. Toss together until the breadcrumbs have absorbed the milk. Add the breadcrumbs, the ricotta cheese, the minced garlic, the garlic powder, the salt and pepper and red pepper flakes. Gently fold the ingredients together and form the meatballs to the size you prefer.
    Place the prepared meatballs on a sheet pan. Combine 90 percent water and 10% oil in a container to hold enough water to drizzle over the meatballs leaving a thin later on the bottom of the pan. Place in the oven and cook for 20 minutes.

For the Marinara Sauce

  • In a bowl or food processor add the tomatoes and break them up with your hands for more of a pureed consistency. I used my food processor and pulsed them to make a chunky puree. Additionally, you can use the canned pureed tomatoes.
    In a pot large enough, add the tomatoes, the onions, butter and salt and cook uncovered very slow, about 45 minutes until fat forms on top stirring from time to time.

To finish the dish

  • At this point you can add the meatballs to the sauce and simmer for about 20 minutes.
    At this time you can (if you want) remove the meatballs for plating. In a separate large skillet, add just enough tomato sauce to cover your spaghetti. I add a little pasta water, maybe about a quarter cup, then add the pasta straight from the pasta cooking pot allowing excess water to drain off and then toss until completely coated. Pile the sauced pasta in a large bowl, or individual plates or bowls. And the desired number of meatballs and top with a little more sauce. Top with fresh basil if desired and a generous shaving of parmesan cheese. Bon Appetit!
Keyword affordable, Easy, Italian, marinara sauce, meatballs, parmesan reggiano, san Marzano