Rice, Pasta, and Grains

Slow Cooker Marinara Sauce with Mozzarella Stuffed Meatballs

November 6, 2014

It snowed this past Sunday. #snovember

It’s the first week of November and I’m already over the winter. Done with it. But sadly it is not done tormenting me.

While I’ve written about how we are trying to eat more Paleo meals- meaning no pasta- I couldn’t resist making a big batch of sauce and some meatballs to enjoy with some – gasp- pasta!!! Sure, we could have had some spaghetti squash but I just couldn’t resist some stick to your bones food on the first day of snow.

And you know, what… it was damn good!!!

Maybe it’s my Italian half shouting from the roof tops but nothing beats homemade marinara sauce and meatballs. Seriously. Oh man, and to dip pieces of Italian bread into the pot of sauce… bliss. I think I just caught myself drooling a bit.

Side note- Autumn loves pasta and sauce. But I was working on making some garlic bread and gave her some bread that I dipped into the sauce for her. I turned back to my task at hand and .2 seconds later I hear her babbling away. The bread was gone! She just inhaled it and wanted more fast. In the end she ate a decent amount of bread with marinara sauce. Makes a mama proud!

Well, look no further than this recipe the next time you are craving some spaghetti with meatballs. Grab some Red Pack and get ready for an awesome meal. The marinara takes about 10 minutes of active cooking time and then you get to forget about it for the rest of the time.

The recipe below says to cook it for 6-7 hours total but if you can adjust your slow cooker to go at a lower temperature then you can extend that cooking time to 8+ so that you can prepare it and set it up right before going to work and then it will be ready for you when you get home.

And the meatballs are the coolest! They are stuffed with a mozzarella ball so when you cut them open you get some warm ooey gooey cheese that comes flowing out. Like lava, but you’d like this kind of lava. They might look intimidating to make but they take about an extra 15-20 seconds to make each one compared to regular meatballs. That tiny bit extra effort is so worth it.

I might just be able to survive this winter.

At least I’ll have some more marinara that I can easily prepare in the morning and it will be all ready when I get home. It will be so delightful to come up to a great smelling house and freshly made marinara.

Slow Cooker Marinara Sauce with Mozzarella Stuffed Meatballs

Makes 8 servings

Ingredients

For the marinara sauce

2 Tablespoons Extra Virgin Olive Oil
1 large yellow onion, chopped
6 garlic cloves, minced
(28 ounce) can Redpack® Crushed Tomatoes In Thick Puree
(28 ounce) can Redpack® Tomato Sauce
(6 ounce) can Redpack® Tomato Paste
1 Tablespoon Italian Seasoning
1 Teaspoon black pepper
1 Teaspoon salt
2 Tablespoons sugar
1/2 Cup water

For the meatballs

2 pounds turkey or lean ground beef (I used a blend)
1/2 Cup instant oatmeal
1 teaspoon Italian seasoning
1 teaspoon black pepper
1 teaspoon salt
2 garlic cloves, minced
2 eggs, beaten
8 ounces small fresh mozzarella balls
2 Tablespoons olive oil

Process

To make the sauce, heat the extra-virgin olive oil over medium heat in a large skillet. Saute the onion and garlic until tender and translucent. Add all of the sauce ingredients to the slow cooker vessel that has been sprayed with non-stick cooking spray. Stir to combine. Cook on low for 6 to 7 hours.
When your sauce has 1 hour of cooking remaining, begin to prepare your meatballs. In a large mixing bowl, combine all of the meatball ingredients besides the mozzarella balls and the olive oil. Divide the meat mixture into 8 equal portions, then take each of those potions and divide into 2 to create 16 equal portions. Scoop up 1 portion, flatten out the ball to form a patty in the palm of your hand, place a mozzarella ball in the center and then evenly close up the meatball mixture around the cheese. Aside and repeat for all the meatballs.
In a large skillet, heat olive oil over medium heat. In small batches brown all the sides of the meatballs. Be very gentle when flipping as you don’t want to break up the meatballs. Once the meatballs are evenly browned, add them to the slow cooker and continue to cook until the sauce is done.
Serve with 1 pound of the pasta of your choice.

Adapted from Red Pack

This post is sponsored by Red Pack. I received product from Red Pack to make a recipe of my choosing. All opinions are my own.

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And now the GIVEAWAY!!

You can win a Red Pack gift pack that contains (2) 28oz cans of crushed tomatoes and (1) 28oz can of Red Pack sauce, wooden spoon, tote bag and recipe cards.

*You just have to leave a comment to the blog post. Write whatever you want. Simple as that!

To get an extra entry then tweet the following & come back here and leave another comment telling me you did.

“Enjoy!!! Slow Cooker Marinara Sauce with Mozzarella Stuffed Meatballs & WIN @RedGoldTomatoes prize pack! http://wp.me/pzEAP-4Wh #giveaway”

Also, check out their Facebook page because they are giving away 2 slow cookers every day until Nov 12th. EVERY DAY!!! Plus there is a grand prize at the end too! One lucky winner will win a Slow Cooker grand prize package that includes a state-of-the-art slow cooker, a serving and braising tongs (total prize value estimated at $330).

See, they just really want to have everyone have a slow cooker so people can have a hot meal waiting after a busy school/work day. There are so many great soups, stews and casserole recipes they have on their site that you can enjoy too!

Fiesta Pasta Salad

June 26, 2014

Olé, Olé, Olé, Olé
Olé, Olé, Olé, Olé

FIESTA!

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Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce- SRC

June 23, 2014

Holy cow.

You guys this recipe knocked my socks off.

And then the dog ate them. Just kidding! He only eats the baby’s socks. And thankfully it’s summer so we’re going barefoot now. woohoo!

This recipe is simple but it hits all the right notes.

Since getting this month’s Secret Recipe Club assignment I’ve made this twice. Making a recipe again when I don’t have to is big. Especially in such a short period of time! But when you find something you love you go with it. And I loved Mary Kay’s blog called Homemade Cravings. Seriously, I had some cravings after I checked out her blog.

Check these out… Mini Layer Nacho Bites, Panera Autumn Squash Soup, Cream Cheese and Caramel Frost Apple Cupcakes. See, she has great taste! Check out her Pinterest account too. She pins some great dishes as well. yum!

Since I made this twice I made some alterations the second time around. Nothing too drastic but just a few things to make it my own. I increased the amount of chicken to the recipe to add more protein and increase the amount of servings this pasta dish made. (hello leftovers!) As well, I increased the amount of sauce that is made since I loved it the first time I made it so I had to have more!

It’s quick to get all of this together but my tip to you is how to get the kernels off the corn cobs easily and neatly. Take a big pan and put an upside down bowl in the middle of it. That is going to be your pedestal where you hold up your corn, bottom side down. Then you run your knife down the side of the corn, allowing the kernels to fall off into the pan.

Be sure to use all the great fresh corn you have at your finger tips this summer when you are making this great pasta dish. Yum! I bet this would also be great with some fresh zucchini as well.

Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce

Ingredients

1 pound Fusilli (Rontini works well too)
2 Tablespoons olive oil
1 1/2 pounds chicken, chopped into bite size pieces
3 cloves of garlic, minced
4 ears of fresh corn on the cob, kernels cut off
3/4 Cup half and half
1/2 Cup freshly grated Parmesan cheese
1 Tablespoon parsley, minced
Salt and Pepper

Process

Cook the fusilli according to instructions on package. Reserve 1 Cup of the pasta water.
In a large skillet, heat the olive oil over medium heat, add the chicken pieces. Brown the chicken and then move to the outer edges of the skillet.
Add the garlic to the center of the skillet and saute for a minute.
Add the corn kernels to the skillet. Mix everything together and cook for another 4-5 minutes until tender, stirring every 30 seconds or so.
Add the cup of pasta water, half and half, and the cheese. Allow to come to a low boil.
Remove from heat and toss with the drained fusilli until all pasta is evenly coated. Toss with the minced parsley.

Adapted from Homemade Cravings

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There are so many other great posts out today. Be sure to check them out on the link below:

As well, check out my 2 years of Secret Recipe Club posts!!!!

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Spinach Artichoke Pasta Bake

September 30, 2013

This Spinach Artichoke Pasta Bake is a delicious vegetarian pasta casserole that will have you begging for seconds. The artichokes and spinach pack a flavor punch and the buttery crumb topping is the perfect finishing touch.

I do this every year to myself.

I think this process is like giving birth. Or at least I am going to compare it to that for this analogy. Just go along…

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Lobster Mac And Cheese

July 12, 2013

I have been determined to make lobster for this week’s Sprint Cup Snacks recipe for this weekend’s NASCAR race at Loudon International Raceway. in New Hampshire. Must have lobster when in New England. It’s a given! But my challenge was to make something that both Price and I would enjoy since he is pretty indifferent to lobster when I L-O-V-E it.

Often it works out well that Price is ‘meh’ about lobster and I love it (although I do feel super guilty about eating them now that I read the most amazing book called The Secret Life of Lobsters where I learned that our tasty ocean bug friends are at least 7 yrs old before gracing our dining tables…) since he will put them in the pot for me. I just can’t!

We typically do grilled steak and lobster… so I get the surf and he gets the turf… but I wanted to change things up so I had to go a searchin’ for something so mouth-watering that Price could not resist regardless of our royal red friend. Ultimately I found the best recipe… drum roll please… Lobster Mac and Cheese.

This was a very rich, luscious mac and cheese. Plus it was studded with lobster! If you don’t like lobster then skip it since the mac and cheese base is great anyway, but really, it is so worth it to add the lobster.

PS- I learned my local grocery store steams lobsters for you for Free!!! I highly suggest you check with your grocery store because it’s a total GAME CHANGER!

Lobster Mac And Cheese

Makes 4 generous servings

Ingredients

1/2 pound cavatappi or campanelle pasta
1/2 pound lobster meat
2 tablespoons butter
1 1/2 tablespoons flour
1 1/4 cups half & half
1 cup shredded sharp cheddar cheese
1 cup shredded Gruyere cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/3 cup seasoned bread crumbs

Process

Preheat oven to 350 degrees.
Cook the pasta to al dente according to the package directions.
In a very large skillet, combine the butter and flour on medium low heat. Stirring constantly until the rue is golden brown. Add about half of the half & half to the mixture and stir to remove the lumps from the rue. Stir in half of the cheese. Once the cheese has melted into the sauce, add in the rest of the half & half, cheese, and the seasonings. Continue to work together until the sauce is evenly incorporated together.
Add the cooked pasta and chopped lobster into the cheese sauce and toss to combine.
Pour into a oven-safe casserole dish or 4 individual oven-safe baking dishes and then top with bread crumbs. Bake for 15-20 minutes.

Slightly adapted from Baked By Rachel

Perfect Penne alla Vodka

December 18, 2012

Perfect Penne alla Vodka will be on your table in under 30 minutes tonight. Create this flavorful dinner any night of the week. You’ll love every single bite.

Post Originally from 12/18/12, Pictures updated 2/21/19

Post Contains Affiliate Links. Read my full disclosure HERE

I always felt that ordering Penne alla Vodka was a big fancy move when I was out to dinner. It just felt so fancy to me. Alla Vodka. That sounded fancy when I was 15 or so. Plus, vodka… hello… it felt like it was a big deal to get it, even with all the alcohol cooking out of it.

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Dinner in 20: Pasta with Veggies and Cream Sauce

June 28, 2012

I have not been the mood to do anything lately. Well, that is not true. I want to scrapbook all day, every day. I just don’t feel right not being able to be creative. Thinking about how far behind I am working on Project Life makes me want to break out in hives. I left off at week 12… it is now week 26. kill me. And no, I don’t have to continue, but I want to. When I work at it I feel good, I really enjoy it. So I just need to get set up for it, and find some time, and I’ll feel like myself again.

Being so disinterested in cooking I have been gravitating towards quick fix dinners. Salads have been gracing our table a lot lately but this Pasta with Veggies and Cream Sauce dish was a big winner. I had just restocked the fridge and pantry from moving so I didn’t have to run out last minute to grab something. I love when that happens. I also love Philadelphia Cooking Cream. We use a lot of this to add to pasta dishes, casseroles, or on eggs. It adds a lot of flavor to dishes easily. I’m not singing their praises because they are sponsoring me, I just really like the cooking creams. Man I would love to be sponsored by them, that would be so cool since we go through so much of this stuff. Ha!

Pasta with Veggies and Cream Sauce

Serves 6

Ingredients

1 lb farfalle pasta
1 tablespoon extra virgin olive oil
1 red bell pepper, sliced into 1″ pieces
1 lb mushrooms, sliced
1 (10oz) Philadelphia Italian Cheese and Herb Cooking Cream
1 bunch scallions

Process

Bring a large pot of water to a boil. Add the pasta and cook according to directions for al dente pasta.
While the pasta is cooking, saute the red pepper and mushrooms together in the olive oil. Cook until the vegetables are tender.
Add the cooking cream to the vegetables and mix together until fully incorporated.
Add the cooking cream onto the pasta when you serve it.

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Garlic Butter Noodles with Scallions and Sambal

June 18, 2012

When the cat’s away the mice will play. Or in this case, when Price is away, Nicole will eat garlic noodles. And Price was just in Vegas for a guys trip so I obviously made these!

Years ago I saw a post on White on Rice Couple for Garlic Butter Noodles. They were sharing a recipe they adapted from Jaden’s new The Steamy Kitchen Cookbook. Umm, big whoop! I’m Italian so I grew up on pasta with butter and a bit of garlic. Well, shutthefrontdoor this is totally different and amazing. I knew I would have to immediately make this recipe. The noodles, garlic, butter, some sugar, and fish sauce were all calling out to me.

I was hooked from the start. Price, not so much. So this is now a dish that I make when he is working late or away. When he works late the second he opens the door he exclaims ‘YOU MADE GARLIC NOODLES!!! NOOOOO!!!” Why does he protest so much? Because no matter how many times I brush my teeth I still stink of garlic. I don’t mind but I’m not on other end of it. So you have been warned, but I swear it is worth it.

The combination of the butter, garlic, and brown sugar is out of this world. The garlic is slowly cooked in the butter just enough to bring out the flavors. (Don’t burn it! If you do, start over!) Then when you add the brown sugar it becomes caramel-y with the butter. That alone is great but then you add the fish sauce and soy sauce and the whole thing get a 1-2 punch with umami flavors. The scallions are a nice touch for flavor and texture. I add the sambal bajak for some some heat and spice, which I can’t get enough of in this. The recipe is quick, addicting, and will be a favorite in no time!

Garlic Butter Noodles with Scallions and Sambal

serves 1

Ingredients

4-6 oz spaghetti pasta
3 garlic cloves, finely minced
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1/4 cup chopped scallions
1-2 tablespoons of sambal bajak

Process

Bring water to a boil in a medium size pot. Cook the pasta until al dente. Before straining set aside a 1/4 cup of pasta water.
In the empty pot that you cooked the pasta in, melt the butter over medium- low heat. Add the garlic. Stir constantly to prevent the garlic from burning. Once the garlic is golden brown add the brown sugar in. Constantly mix the sugar until is starts to bubble. Add the fish sauce, soy sauce, and pasta water. Turn up the heat to cook until it just comes to a boil. Remove from the heat.
Add the pasta back to the pot with the scallions and mix until all the noodles are evenly coated. Enjoy with some sambal bajak (and a breath mint!)

What do you make when your significant other is away? Seafood? Wine and cereal? Dinner becomes eating cake while standing over the sink.

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Easy Spaghetti with Chickpeas

January 4, 2012

Easy Spaghetti with Chickpeas- a simple dinner made up with pantry staples. The chickpeas make the sauce extra flavorful & give it a wonderful texture.

Open up your pantry to throw together a great, simple dinner tonight. Easy Spaghetti with Chickpeas will be a new dinner favorite because it’s hearty and so tasty!

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Pasta with Sauteed Spinach and a Yolk on Top

January 15, 2011

A simple pasta dish that combines the bright fresh flavors of spinach with the richness of a runny yolk, topped with toasted breadcrumbs for the perfect bite!

post from 1/15/11, pictures updated 11/4/16

I have a big thing for eggs.

I love them in just about every way they are prepared. They make a base or even addition to a meal. I often have breakfast for dinner.

My friend makes the best yellow rice with pigeon peas and whenever she shares it with me, I top my plate of rice off with fried egg(s) and a lot of hot sauce. I love egg drop soup. Bacon Egg and Cheese Sandwiches give me life. I could go on and on…

One of my favorite ways to eat eggs is in pasta.

I have seen simple versions carbonara with raw eggs on top which just look so gorgeous. So I gave it a try and I have been hooked on it since.

While pasta with carbonara sauce is great, I find that the way I like it best is with spinach and eggs. I sure do love my bacon but I love freshly sauteed spinach with pasta. Plus, this makes this a lighter dish.

But when you have an egg yolk sitting on top of a bed pasta things entirely transform. You gently pierce this egg yolk, allowing it to slip its way through the fine strands of pasta. The egg yolk graciously coats the hot pasta changing it from a simple pasta with spinach to a really good, simple dinner.

I tend to make this when I am eating dinner solo since it is a quick and cheap dish to whip up. Pasta is a great dish when you want to make something quick, but you should make is extra beautiful and the egg on top does that. Trust me.

Now, eating raw eggs should be done with care as there always is a risk of eating meat and eggs that are not fully cooked. I tend to prefer my burgers medium-rare so I am unphased with topping off my pasta with a raw egg since I always approach this with care. I use really fresh eggs from brands I trust and respect. But, even then using pasteurized eggs is the best approach.

Give this a try and you’ll be asking for seconds in no time!

Pasta with Sauteed Spinach and a Yolk on Top

Make 6 servings

Ingredients

1 Pound of spaghetti pasta
1/4 Cup of olive oil
4 cloves of garlic, minced
1 teaspoon red pepper flake
1 Pound of baby spinach
4 Tablespoons butter, divided
1 teaspoon salt
1/2 teaspoon pepper
1 Cup seasoned bread crumbs
6 eggs yolks
grated Parmesan cheese

Process

Cook pasta until it is al dente.
While the pasta is cooking, heat the oil in a large skillet over medium heat. Add in garlic and crushed red pepper flake. Heat until garlic is golden and perfumes the air.
Add in spinach, salt, and pepper, and remove from heat. The heat from the pan will wilt the spinach down enough.
Drain pasta, reserving 1/2 cup water.
Add the water, pasta water, and 2 Tablespoons butter to the spinach, place back on heat for a minute.
While the pasta is finishing, in another skillet over medium heat, combine the breadcrumbs and remaining butter. Mix well while toasting the breadcrumbs.
Divide pasta into 6 bowls. Sprinkle with the toasted breadcrumbs.
Separate the yolks from the whites for all eggs. Place 1 egg yolk onto each serving and then top with Parmesan cheese. Serve immediately.

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Fried Rice

December 6, 2009

Making Chinese food with my Dad has become one of those experiences that leads to great food, dirty dishes, lots of laughs, and full stomaches. One year our bird, Studley, ‘got hungry’ and flew into the bowl of fried rice- no one was happy then. Or we always seem to bring up the time when my brother, Dad, and I made chinese food and the kitchen looked like a nuclear holocaust. Food on the floor, sauces dripping down the cabinets, spills in the fridge, and a sink full of bowls. Of course everything was worth it since the food is always amazing. We have made shrimp with lobster sauce, chicken with cashews, chicken and shrimp chow mien, and, as always, fried rice.

When my Dad came to visit a few weeks ago we planned on making chinese food so he brought up some of the ingredients and his wok. This excited me to no end. It had been so long since I had the fried rice. Sure, you can get fried rice at your local chinese food restaurant, but I have to say that it’s not the same. I find the fried rice from most chinese food places has too much soy sauce for my preference. So that is why it is worth it to take the time to make amazing fried rice.

Fried Rice

3 C. rice

1 C. diced chicken or shrimp or pork

Marinating sauce

1 TBS. cooking Sherry
1 ½ tsp. sugar
1 ½ TBS. Cornstarch
1 ½ TBS. Soy sauce

1 chopped onion (small)

3 eggs

½ tsp. black pepper (optional)

½ C. diced celery

4 Tbs. oil (wok oil is prefered)

diced scallion

soy sauce as much as desired

Marinate the meat in the sauce for 30 minutes to an hour.

Cook 3 cups of rice accordingly.

Add 1 TBS. of oil to a wok on medium heat. Add the eggs into the oil and break them into bite size chunks while scrambling them. Cook until they begin to set. It is very important not to cook them entirely as there will be carry-over cooking. Put the eggs to the side until ready to use them again.Add the rest of the oil to the wok. Add the onions and stir-fry for a minute. Push to one side of the wok when done. Then put the meat and celery in the wok; stir-fry until the meat is beginning to brown. Add the rice, soy sauce, and pepper; Mix that for about 2 minutes/until everything is coated. Then add the diced scallion and the reserved scrambled egg and stir-fry until everything is well mixed.** If you use shrimp add the celery a minute prior to the shrimp because of cooking time.

Wild Mushroom Risotto

October 29, 2009

Price and I made mushroom risotto last night. It was the first time I ever made risotto. It took so much longer than the recipe said it would but it was worth it because it was so good. I’m now determined to make lots and lots of risotto.

I pulled out my Martha Stewart Classics Cookbook and got to work. It was really easy to prepare, I just had no idea how many pots/dishes it would use… 1 large to cook risotto, 1 pot for broth, cutting board, 2 bowls for prep, wooden spoon, and bowls for eating. I was hoping around grabbing different bowls and things but now I’ll be better prepared next time.

I followed the recipe with the exception that we: 1) did not have shallots so we used 1 small white onion. 2) we did not have wild mushrooms, so we used button mushrooms, and it still was good 3)We had some truffle butter and we used that with a little bit of unsalted butter to total the amount in the recipe. Truffles make me happy 🙂

We have an electric glass stove top so I had to continually play around with the heat because 1 min it was hot and the broth was getting incorporated quickly and then the next it was taking its sweet time. Oh I wish to have a nice gas range one day. Plus i think I was a bit nervous in doing this since I have the tendency to cook things on a higher temp that what is called for so I overcompensated this time and the cooking part took about 40 minutes instead of 25-30.

Wild Mushroom Risotto

Serves 4

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/4 ounce dried wild mushrooms, such as porcini
9 ounces assorted fresh wild mushrooms
7 tablespoons olive oil
1/2 cup finely chopped shallots
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus more for grating or shaving
Salt and freshly ground black pepper

Heat stock in pan over medium heat. Add dried mushrooms; cook until tender, about 5 minutes. Remove with slotted spoon; chop finely. Keep stock at a simmer over medium heat.

Remove stems from fresh mushrooms; chop finely. Slice caps 1/4 inch thick. Heat 1 tablespoon oil in heavy-bottomed saucepan over medium heat. Add mushroom caps; cook, stirring occasionally, until golden and soft, about 3 minutes. Transfer to bowl. To pan, add remaining 6 tablespoons oil, mushroom stems, and shallots. Cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.

Add wine. Cook, stirring, until wine is absorbed by rice. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice has absorbed most but not all of liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock.

Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque in center. Continue cooking until rice is al dente, but not crunchy. As rice nears doneness, watch carefully; add smaller amounts of liquid. The mixture should be thick enough that grains are suspended in liquid the consistency of heavy cream. The risotto will thicken slightly when removed from heat.

Add dried mushrooms and mushroom caps; warm over low heat. Remove from heat. Stir in butter and Parmesan; season with salt and pepper. Divide among four bowls; grate Parmesan over risotto. Serve immediately.

Cooking the onions

The dried mushrooms after they were reconstituted and but into the broth for 5 minutes

Rice just into the pot

Almost done.. sorry for the crap photo, there was so much steam!

All done! I shaved some parm on the top.

The photos are horrible! So sorry about that. The risotto looked so much better in real life. Plus it smelled and tasted great. I thought the process was easy and the result was great. I think I am going to try butternut squash risotto next. I really was surprised how much oil and butter were in the recipe. I have to see about cutting that back because 1/4 cup of oil is a lot!