Pasta E Fagioli

1 pound ground beef, browned and drained
1/4 one white onion
2 large carrots, chopped
2 stalks celery, chopped
1 (28 oz) can diced tomatoes
1 (16 oz) can red kidney beans, drained
1 (16 oz) can white kidney beans, drained
2 (14 oz) cans beef broth
1 t oregano
1 t pepper
3 t parsley
1 t Tabasco sauce, to taste
1 (10 oz) can spaghetti sauce
4 oz pasta, uncooked

Combine all ingredients in crock-pot excluding pasta. Cook on low 8 hours. Add pasta during last hour, garnish with fresh grated parmesan cheese if desired. Serves 8.

Tortellini with Gorgonzola and Walnuts

1 pound frozen cheese tortellini
6 oz fresh sliced mushrooms (recommended, baby portobello)
1/4 c chopped white onion
2 T olive oil
1/4 t salt
fresh ground black pepper, to taste
1 T flour
1/4 c water
1/2 c milk
6 oz gorgonzola crumbles
1/2 c toasted walnuts*

*Toasted Walnuts
1/2 c shelled walnuts
2 T walnut oil

Over medium-high flame, heat walnut oil 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.

Prepare pasta to package directions. Drain pasta and reserve 1/4 c pasta water for use in recipe. In large pan over medium-high heat, saute onions in olive oil until beginning to soften; add mushrooms and cook until browned, approximately 5 minutes. Season with salt and pepper to taste. Sprinkle on flour, stir well and cook 2-3 minutes stirring constantly. Add reserved pasta water to deglaze and reduce slightly. Add milk and heat until thickened and bubbly, stirring frequently. Add cheese, stir until melted and add walnuts; mix well. Stir in cooked pasta, garnish with grated parmesan and fresh parsley. Serves 2 (large servings).

Chef's Note: Special thanks to Amber for creating this recipe and sharing it with me. It is outstanding.

Sister Schubert's Parker House Yeast Rolls

Today is one of those rare Arizona days cool enough to enjoy warm soup and my hubby specifically requested I make Toscana Soup. I, eager to oblige, set about to make the soup but I wanted homemade bread to have as well. Since I wasn't home all morning to prepare fresh bread, I decided to try some frozen rolls that I had purchased at the recommendation of my sister in law.

One large pot of soup and one empty roll tin later, I confidently proclaim Sister Schubert's Parker House yeast rolls are the best frozen rolls I have ever had the pleasure of re-heating, and right out of the oven they remind me of the homemade refrigerator rolls I had as a child for Sunday afternoon dinner at my Grandmother Turner's house. Warm, buttery, yeasty, soft... in one word, amazing.

If you are preparing a holiday meal soon I suggest you leave the bread making to Sister Schubert and spend your time preparing another dish from scratch... she's got these down to perfection. And be sure to purchase double what you expect to eat, there won't be any leftover.

Cranberry Pumpkin Muffins

2 c flour
1/2 c brown sugar
1 t baking soda
1 t cinnamon
1/2 t nutmeg
3/4 t salt
1 c pumpkin
1/2 c oil
1/4 c milk
1/4 c molasses
1 egg
3/4 c dried cranberries (recommended: Ocean Spray Craisins)

Preheat oven to 350º. Grease muffin tins.

Combine dry ingredients in a medium bowl. Combine remaining ingredients in a separate bowl. Add liquid ingredients to dry, mixing just until dry ingredients are moist; fold in cranberries. Fill each muffin cup 2/3 full with batter. Bake 30 minutes or until golden brown. Remove muffins from tins; cool on wire rack. Yield approximately t 12 muffins.

New Orleans Red Beans & Rice with Sausage

1 (12 oz) box red beans and rice (recommended: Zatarain's)
1 (15 oz) can red beans, rinsed and drained
1/2 pound smoked sausage (recommended: Hillshire Farm)
fresh ground black pepper or red pepper flakes, to taste

Mix beans and rice according to package directions, adding beans prior to boil. While beans and rice are simmer, slice sausage lengthwise in quarters and into 1/4 inch thick cubes; brown over high heat until caramelized, approximately 10 minutes, stirring frequently. Allow sausage to drain on paper towel while beans and rice finish cooking. Serve beans and rice garnished with sausage and pepper to taste. Serves 6 as a main dish.

Molasses Gingerbread Cookies

This recipe hails from a 100 year old recipe I picked up at the Arizona 150th Settlement Anniversary held at Pioneer Village and, being that my home currently looks like a gingerbread house, these seem fitting.


1/2 c butter (1 stick), softened
1/2 c sugar
1/2 c molasses
1 egg
1 t baking soda
1/2 c sour milk*
2 1/2 c flour, sifted
1 1/2 t cinnamon
1/4 t cloves
1/2 t ginger
1/2 t salt

Preheat oven to 350° and grease baking sheet. In large bowl, mix sifted flour, cinnamon, cloves, ginger and salt and set aside. Cream butter and sugar and add molasses, then egg. Dissolve baking soda in sour milk, then alternately add milk and dry ingredients to creamed sugar and butter.

Drop by teaspoon onto greased baking sheet and bake 12 to 15 minutes or until edges are just browned. Remove immediately to rack to cool completely. Makes 4 dozen.

*Chef's Note: Sour milk is prepared by adding 2 t apple cider vinegar to 1 c milk; adjust per recipe.

Maple Glazed Sweet Potatoes

4 pounds sweet potatoes, peeled and cut into 1/4 inch rounds
1/2 c pure maple syrup
1/2 c chilled butter (1 stick), divided
1/2 t salt
1/3 c flour
1/3 c brown sugar, packed
1/2 c pecans, coarsely chopped

Preheat oven to 400°. Butter 9x13 baking dish. Bring large pot of salted water to boil. Add potatoes and cook until water returns to boil, about 4 minutes. Drain and rinse in cold water.

Arrange potatoes in prepared dish, overlapping slightly. Sprinkle with salt, pour maple syrup over and dot with 3 T chilled butter. Cover with foil and bake until potatoes are almost tender, about 25 minutes.*

Mix flour and brown sugar in medium bowl. Add remaining 5 T butter and mix (with hands) until large crumbs form. Mix in pecans and sprinkle over potatoes. Return to oven and bake uncovered until potatoes are tender, about 20 minutes. Serves 12.

Chef's Note: *May be prepared a day ahead up to this point and refrigerated. Return to room temperature, sprinkle topping over and bake for 20 minutes to finish.

Crock Pot Lentil Chili

1 pound lentils, rinsed and picked
5 c chicken stock*
2 c water
1 packet mild chili seasoning (recommended; McCormick)
1/2 t garlic powder
salt to taste

Place rinsed lentils in crock pot. Add chicken stock, chili seasoning, garlic powder and stir well. Cover, set to high and cook 4 hours, stirring lentils every hour. Add more water as needed to keep lentils covered in liquid. Blend with immersion blender to desired consistency after cooking is complete. Add salt to taste. Serves 10.

Chef's Note: *Lentil chili can be made vegetarian by substituting vegetable broth for chicken stock.

Pumpkin Tea Cakes

2 1/2 c flour
1 t baking soda
1 t baking powder
1 t cinnamon
1/2 t nutmeg
1/2 t salt
1 1/2 c sugar
1/2 c butter (1 stick), softened
1 c solid pack pumpkin
1 egg
1 t vanilla extract
Glaze* (recipe to follow)

Preheat oven to 350°. Grease baking sheets. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large bowl until well blended. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake 15 minutes or until edges are firm. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over warm cookies. Yield 5 dozen cookies.

Sugar Glaze
1 c powdered sugar, sifted
1 T milk
1 T butter, melted

Mix all ingredients together in small bowl until smooth.

Artichoke and Walnut Pesto ~ adapted from Rachel Ray

8 oz pasta, recommended Barilla whole wheat penne
1/2 c toasted walnuts* (recipe to follow)
1 (15 oz) can artichoke hearts, drained
2 garlic cloves, pressed
zest of 1 lemon
1/4 c Italian flat leaf parsley, chopped
1/2 c parmesan cheese, grated
1/4 t nutmeg
salt and fresh ground black pepper, to taste
1/3 c olive oil
3 c fresh spinach, coarsely chopped

Toasted Walnuts
1/2 c shelled walnuts
2 T walnut oil

Over medium-high flame, heat walnut oil 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.

Prepare pasta al dente according to package directions. In food processor, combine walnuts, artichoke hearts, garlic, lemon zest, parsley, parmesan cheese, nutmeg and several grinds of pepper (to taste). Pulse until chopped. Stream in olive oil until pesto forms. Place pesto in bottom of large pasta bowl.

Drain pasta reserving 1/4 c pasta water. Add hot pasta to bowl and add spinach. Toss to wilt greens and evenly coat pasta with pesto, adding reserved pasta water as desired. Add salt and pepper to taste. Serve immediately. Serves 4.

Chef's Note: Special thanks to Amber for recommending this recipe. We loved it!

Artichoke Cheese Dip

8 oz cream cheese, softened
2 T lemon juice
1 c grated parmesan cheese
1 c canned artichoke hearts, drained and chopped
1 box Triscuit crackers, recommended: Cracked Pepper & Olive Oil

Mix cream cheese, lemon juice, parmesan and artichokes until well blended. Spoon 1/2 t cheese mixture onto cracker. Recipe tops approximately 60 crackers.

Chef's Note: Although this recipe is delicious at room temperature, I am particularly fond of placing 1/2 c in the microwave for 30 seconds prior to topping 10 crackers.

Key Lime Pie

1 9" graham cracker crust, prepared
1 (14 oz) can sweetened condensed milk
1/2 c key lime juice
1 t lime zest
3 eggs, separated
1/4 t cream of tartar
3 T sugar

Preheat oven to 325°. Blend milk, lime juice, zest and egg yolks until thoroughly combined. Pour into prepared crust. Beat egg whites and cream of tartar on medium high two minutes. Gradually add sugar and beat on high until glossy and stiff peaks form. Pile meringue on filling and bake 15 minutes or until meringue is browned. Cool 30 minutes and refrigerate minimum 4 hours. Serves 8.

Chef's Note: Traditional Key Lime pie is not baked because the acidity of the lime juice reacts with the milk and thickens the pie filling without baking. While this holds true for tradition, it is widely known that raw egg consumption puts you at great risk for bacterial contamination. This short cooking time is probably enough to kill any bacteria lurking in your pie.

Enchilada Lasagna

3 T vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 t cumin powder
2 t garlic powder
3 cloves garlic, minced
1 c frozen corn, thawed
1 (10 oz) can mild green chile, diced
1 (28 oz) can stewed tomatoes
16 corn tortillas
1 (28 oz) can enchilada sauce
1 c each jack and cheddar cheeses, shredded

Coat large saute pan with oil. Season chicken with salt and pepper and brown over medium heat 7 minutes per side or until no longer pink. Sprinkle chicken with cumin and garlic powder before turning. Remove chicken from pan, allow to cool.

Saute garlic in chicken drippings 5 minutes over medium high heat, stirring constantly. Add corn and chiles and stir well to combine. Add canned tomatoes, saute 1 minute.

Shred chicken into strips and add to saute pan, stir well to combine.

Coat bottom of 9 x 13 pan with 1/4 c enchilada sauce. Dip 4 tortillas in remaining sauce and lay on bottom of dish. Cut 1 tortilla in half to evenly cover bottom of dish. Top with half of chicken mixture. Repeat layer, ending with last 4 tortillas on top. Pour remaining sauce over and top with shredded cheese.

Bake at 350° for 30 minutes or until bubbly and cheese is melted. Garnish with sour cream, black olives and green onion if desired. Serves 12.

Luscious Lemon Squares

Preheat oven to 350°

Crust
1 c butter, melted
1/2 c powdered sugar
2 c flour

Mix well and press into 13x9 dish and bake 20 minutes.

Filling
4 eggs, beaten
2 c sugar
1/2 c lemon juice
1 T lemon zest
5 T flour

Mix well and pour over hot crust. Bake an additional 25 minutes or until set. Dust with powdered sugar while hot, cut into squares when cool. Yield 20 ~ 3 inch squares.

Cheesecake Cookies

1 c butter (2 sticks), softened
1 (8 oz) package cream cheese, softened
1 t vanilla extract
2 c sugar
1/2 t salt
2 c flour
1 c pecans, chopped

Preheat oven to 375°. In standing mixer fitted with paddle attachment, cream together butter and cream cheese until smooth. Add vanilla and sugar followed by flour, salt, and pecans. Scoop into 1" balls and place on cookie sheet 2" apart. Press gently with palm of hand to flatten slightly.

Bake 10 minutes and let cool on cookie sheet 5 minutes before removing to cooling rack. Store tightly covered. Makes 4 dozen 3" cookies.

Toscana Soup

4 c chicken broth
1/4 t salt
1/2 t red pepper flakes
1 medium russet potato, un-peeled
3 c kale, rinsed and chopped
1/2 pound sweet Italian Sausage (preferably turkey)
1/4 c half and half
1/2 c freshly grated parmesan cheese

Heat broth in saucepan over medium heat. Add pepper flakes and salt. Quarter potato length-wise and cut into 1/4 inch slices. Add potato and kale to soup. Remove sausage from casing, cook over high heat until brown and add to soup.

Reduce heat, cover and simmer on low until potatoes are soft, stirring occasionally, approximately 20 minutes. Add half and half, stir and remove from heat. Serve immediately topped with parmesan cheese. Serves 2.

Sugar Cookies

1 c sugar, plus 1/2 c for decorating
1 c powdered sugar, sifted
2 c vegetable shortening
3/4 t vanilla
1 egg, beaten
4 1/3 c cake flour, sifted
3/4 t baking soda
3/4 t baking powder
1/4 t salt

Preheat oven to 375. Cream together sugars and shortening using an electric mixer set on low for 1 minute. Scrape down bowl and increase speed to medium. Mix for 3 minutes. Add vanilla and beaten egg and mix another minute.

In separate bowl, combine flour, baking soda, baking powder and salt. Gradually add flour mixture to creamed sugars, mixing on low just until blended. Do not over mix. Scoop with cookie scoop and roll in reserved 1/2 c sugar. Place directly on cookie sheet and flatten slightly with palm of hand.

Bake 6 minutes. Cookies should not brown. Leave cookies on sheet 5 minutes before removing to cooling rack. Makes 4 dozen.

Best Ever Cream of Broccoli Soup

1 head fresh broccoli
1/2 c butter (1 stick)
2 cloves garlic, minced
1 t salt
3 c milk
1 egg yolk, beaten
2 T flour
1 c half and half
1/2 c pecorino romano cheese, finely grated
fresh ground black pepper, to taste

Remove broccoli from hard stem and discard. Cut into florets and steam cut broccoli (including tender stems and leaves) 8 minutes until bright green in color.

In large nonstick skillet, melt half one stick of butter (1/4 c) over medium heat. Add garlic and saute until butter just begins to brown. Add steamed broccoli, cover and cook over medium low heat stirring occasionally 5 minutes or until broccoli is soft. Using a potato masher, coarsely mash broccoli into large bite sized pieces.

While broccoli and garlic are cooking, add beaten egg yolk to 1 c of milk. Melt remaining 1/4 c butter in a 2-3 quart saucepan, add flour and stir constantly. When flour just bubbles, add yolk/milk mixture to saucepan. Lower heat to medium and stir until thick.

Add mashed broccoli with garlic to saucepan stirring until well combined. Slowly add remaining milk, salt and half and half. Raise temperature to medium high and bring just to a boil. Add grated cheese and mix well. Turn heat to medium low and simmer 5 minutes, stirring occasionally. Garnish with fresh ground black pepper and additional romano cheese, if desired. Serves 4.

Chocolate Pumpkin Bread

1 1/2 c flour
1/4 c unsweetened cocoa powder
1/2 c sugar
3/4 c packed brown sugar
2 eggs
1 t baking powder
1/2 t baking soda
1/4 t salt
2 t ground cinnamon
1/2 t ground nutmeg
1 t vanilla extract
1/2 15 oz can pumpkin
1 c chocolate chips

Preheat oven to 325. Grease loaf pan. Combine all ingredients in large mixing bowl; blend well. Pour batter into loaf pan and bake for 45 minutes to one hour, until top is firm and toothpick comes out clean. Allow loaf to cool for 15 minutes; remove from pan and dust with powdered sugar (if desired).

Pad Thai Stir-Fry

Peanut Sauce
1/3 c natural peanut butter, no sugar added
1 t garlic powder
2 T soy sauce
2 T lemon juice
1 t sugar
1/3 c water
cayenne pepper, to taste

Mix all ingredients well and microwave 30 seconds. Set sauce aside while preparing stir fry.

Noodle Stir Fry
1 pkg (6 oz) chow mein stir-fry noodles, prepared
2 chicken breasts, cooked and chopped
1/2 one large white onion, sliced
2 c green cabbage, shredded
1 carrot, shredded
1/4 c vegetable oil
black pepper, to taste
lime wedges, for garnish

Heat large wok or frying pan over high heat. Add cooked chicken and sear lightly. Add onions, stir-fry 2 minutes. Mix in remaining ingredients and peanut sauce. Cook stirring 1 to 2 minutes until combined and heated through. Serve with lime wedges. Serves 4.

Lentil Soup

2 tablespoons olive oil
1/2 of 1 large white onion, chopped
3 carrots, grated
3/4 t ground marjoram
3/4 t dried thyme
28 oz can chopped canned tomatoes
4 cans chicken broth (approximately 8 cups)
2 c lentils, rinsed and picked
1/4 t garlic powder
salt and pepper to taste
1 c grated cheddar cheese (optional)

In large stock pot sauté onions, carrots, marjoram and thyme in olive oil over medium-high heat 5 minutes. Add canned tomatoes (with liquid), broth and lentils; bring to boil. Reduce heat to low, cover and simmer for a minimum of 1 hour. Add garlic powder, salt and pepper to taste and simmer 5 minutes. Garnish with grated cheddar cheese if desired. Serves 12.

Ricotta and Chocolate Torta

Crust:
2-1/3 c flour
3/4 c sugar
1-1/2 t baking powder
1 egg
1 T milk
1/4 t almond extract
1 c cold butter, sliced thinly

Filling:
14 oz. fresh ricotta
1/2 c sugar
1 c dark chocolate chips (bittersweet or semisweet)

Preheat oven to 320. In large bowl mix ingredients for crust, except butter. Add sliced butter and cut in until coarse crumbs form. Press half crust mixture gently into bottom of 9 inch springform pan that has been greased with butter and dusted with flour.

Mix ricotta and sugar well with a fork. Add chocolate chips and mix again, spread evenly on top of crust. Take remainder of crust mixture and crumble over filling. Bake 50 to 60 minutes until light golden brown. Cool completely before removing from springform. Serve at room temperature. Serves 12.

Penne e Pepe

1 lb penne pasta
4 oz Pecorino romano cheese, freshly grated
fresh ground pepper, to taste

Prepare pasta al dente according to package directions. Grate cheese while pasta boils and place cheese in large pasta bowl. Strain pasta and reserve 1/2 c pasta water. Add reserved water to cheese, stir well to combine. Toss with pasta and top with ground pepper and additional cheese to taste. Serve immediately. Serves 4.

Rosemary and Sea Salt Focaccia

1 package active dry yeast, approximately 2 1/4 t
1 2/3 c lukewarm water (105 to 115°F)
4 c unbleached all-purpose flour plus additional 2 T, sifted
2 t table salt
1/4 c plus 3 T extra-virgin olive oil, divided
1 T fresh rosemary, finely chopped
1 t coarse sea salt

Stir together water and yeast in bowl of standing mixer and let rest until creamy, about 5 minutes. Add 4 c flour, 1/4 cup oil, and table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead at medium high speed until smooth and sticky, 3 to 4 minutes.

Turn dough out onto lightly floured surface and knead in additional 1 to 2 T flour. Knead dough 1 minute (dough will be slightly sticky). Transfer to a lightly oiled bowl and turn dough to coat with oil. Cover and let rise at room temperature until doubled, 1 to 1 1/2 hours.

Shape dough evenly into rectangle on oiled baking stone or cookie sheet, leaving 2 inch from edge. Cover and let rise at room temperature until doubled, about 1 hour.

Preheat oven to 425°F.

Stir together rosemary and remaining ~3 T olive oil. Press shallow indentations into dough with fingertips, brush top and sides of loaf with rosemary and oil, allowing to pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.

Immediately remove from pan or stone, cool and slice. Serve warm or at room temperature.

Chef's Note: Because I live in an especially dry climate (hello 5% humidity!), the flour used here is significantly less than called for in the original recipe. Flour may be increased up to 5 c total, depending on level of local humidity.

Baja Chicken Sandwich

2 cooked chicken breasts, sliced
1 French baguette, halved lengthwise and quartered
4 slices cheddar cheese
1/4 c mayonnaise
1/2 t chipotle Tabasco sauce
1/4 c mesquite steak sauce
fresh cilantro, chopped

Preheat broiler to high. Mix mayonnaise and Tabasco in small bowl and spread on bottom half of each bread quarter. Add sliced chicken and drizzle with steak sauce. Top with cheddar cheese and sprinkle with cilantro. Place under broiler and heat until cheese is melted and bubbly, approximately 3 minutes. Remove and top with remaining bread. Serves 4.

Chicken a l'Orange

3 skin-on bone-in chicken breast halves
1 T vegetable oil
salt and freshly ground black pepper, to taste
1/2 c frozen orange juice concentrate
1/4 c honey

Preheat oven to 375. Salt and pepper chicken breast halves. Heat oil in large saute pan over medium-high heat and sear chicken, skin side only, until brown.

In small saucepan, heat orange juice concentrate, honey, salt and pepper over medium heat. Bring to boil for 3 minutes, remove from heat. Turn chicken skin side up and brush with glaze.

Transfer pan to oven and bake until juices run clear when pierced. Brush on half of remaining glaze halfway through cooking. Remove chicken from pan and rest 10 minutes. Return sauce to boil and reduce by 1/2. Remove bone and slice meat on the bias. Serve chicken with sauce over steamed rice. Serves 4.

Cheddar Ranch Salad with Chicken

Romaine lettuce, washed and chopped
1 grilled chicken breast, sliced
1/2 c grated cheddar cheese
1/4 c Litehouse Homestyle Ranch dressing
Bacon pieces

Place lettuce on serving plate, add chicken and cheese. Top with dressing and sprinkle with bacon. Serves 2.

Ratatouille

1 eggplant cut into 1/4 inch rounds
3 tomatoes cut into 1/4 inch rounds
2 bell peppers chunked
4 zucchini squash chunked
garlic powder
dried basil
kosher salt
olive oil
5 sprigs fresh rosemary *I don't think the rosemary added any flavor, I just try to use it a lot because it grows like a weed in my yard

Preheat oven to 350. Cut and salt the eggplant and let sit for one hour. Shake water off eggplant and place one layer in bottom of casserole dish that has been coated with olive oil. Top with zucchini, peppers and tomato. Sprinkle with garlic powder, basil and salt (to taste). Repeat layering with remaining veggies and seasonings. Place rosemary on top and drizzle with olive oil. Bake covered for 40 minuets. Serves 4 as a main dish.

For Janine.

Parisian Salad

1 head romaine lettuce, chopped, washed and dried
1 c white balsamic vinaigrette dressing (recommended: Girard's)
1/2 c dried cranberries
1 c toasted walnuts *(recipe to follow)
1/4 c crumbled feta cheese

Place lettuce in large bowl and add feta. Pour dressing over and toss well. Dived between 4 salad plates and top with cranberries and walnuts. Serves 4.

Toasted Walnuts
1 c shelled walnuts
3 T walnut oil

Over medium-high flame, heat walnut oil for 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.

No-Boil Lasagne

1 box (9 oz) lasagne, uncooked (recommended: Barilla)
1 egg
15 oz ricotta cheese
4 c shredded mozzarella cheese
1/2 c grated parmesan cheese
1 lb mild Italian sausage
~18 oz marinara sauce

Remove sausage from casing and cook over medium heat until no longer pink. Drain and crumble.

Preheat oven to 375. In a medium bowl combine egg, ricotta, parmesan and 2 c mozzarella. Lightly coat a 9x13x3 baking dish with cooking spray. Spread 1 c sauce on bottom of dish.

First layer in order: 4 sheets pasta, 1/3 of ricotta mixture, half of sausage, 1 c mozzarella and 1 c sauce.

Second layer: 4 sheets pasta, 1/3 of ricotta mixture and 1 and 1/2 c sauce.

Third layer: 4 sheets pasta, remaining ricotta mixture and sausage and 1 c sauce.

Fourth layer: 4 sheets pasta, remaining sauce and mozzarella.

Cover dish with foil and bake 50 to 60 minutes or until bubbly. Remove foil and cook an additional 5 minutes until cheese is melted. Let stand 15 minutes before cutting. Serves 16.

Pear Clafouti ~ by Ina Garten

1 T butter, at room temperature
1/3 c plus 1 T sugar
3 large eggs, at room temperature
6 T flour
1 1/2 c heavy cream
1/4 t rum extract
1 t grated lemon zest
1/4 t salt
2 T brandy
3 firm but ripe Bartlett pears

Preheat oven to 375. Butter a 10 by 3 by 1 1⁄2-inch round baking dish, sprinkle bottom and sides with 1 T of the sugar.

Beat eggs and the 1/3 c sugar in bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 3 minutes. On low speed, mix in flour, cream, rum extract, lemon zest, salt and brandy. Set aside for 10 minutes.

Peel, quarter, core and slice pears. Arrange slices in a single layer, slightly fanned out, in baking dish. Pour batter over pears and bake until top is golden brown and custard is firm, 35 to 40 minutes. Serve at room temperature or chilled. Serves 8.

Toffee and Chocolate Chip Oatmeal Cookies

1 c butter (2 sticks), softened
1 c firmly packed brown sugar
1/2 c granulated sugar
2 eggs
1 t vanilla
1 and 1/2 c flour
1 t baking soda
1/2 t salt
3 c oatmeal (quick or old fashioned), uncooked
1 c chocolate chips
8 oz package Heath toffee bits

Preheat oven to 350. Cream together butter and sugars just until combined. Mix in eggs and vanilla, do not beat. Add flour, soda and salt. Stir in oats, chocolate and toffee chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 minutes. Cool 1 minute on sheet, remove to wire rack and cool completely. Makes 6 dozen.

Sharon's Peach Cobbler

1 1/2 sticks butter, melted
1 c sugar plus 2 T* more for topping
1 c flour
1 1/2 t baking powder
1/4 t salt
approximately 1 c milk
1 ~24 oz can sliced peaches in heavy syrup, drained
Nutmeg and cinnamon to taste

Preheat oven to 350. Pour melted butter into 9x13 baking dish. In medium bowl combine the 1 c sugar, flour, baking powder and salt. Add enough milk to make batter slightly thinner than cake batter. Pour mixture over butter, do not mix. Distribute peaches evenly on batter. Sprinkle with remaining 2 T sugar and cinnamon and nutmeg to taste. Bake 45-55 minutes until desired brownness. Serve warm or at room temperature.

Chef's Note: *Although fresh peaches would be ideal, any type of canned peaches could be used in this recipe. Because I had peaches in heavy syrup, I greatly reduced the sugar topping from the original recipe. The sugar sprinkling can be adjusted up to 3/4 c depending on the sweetness of the peaches and your personal preference.


A big "thank you!" to Sara for posting her mother Sharon's simple and delicious recipe on her blog Stories and Food. One of my favorite breakfast foods is fruit cobbler, unfortunately this one won't last through the night.

Tortellini with Parmesan and Rosemary

1 pound frozen three cheese tortellini
1/2 c extra virgin olive oil*
1/2 c grated parmesan cheese
1 T fresh rosemary, chopped
fresh ground pepper to taste

Bring 5 quarts salted water to a rapid boil. Add tortellini and stir. Cook tortellini, stirring occasionally, until all pasta comes to the surface of the water. Remove from water and allow to drain. Drizzle with olive oil. Combine rosemary and parmesan, sprinkle over tortellini. Add pepper to taste. May be served hot or cold. Serves 4.

Chef's Note: Extra virgin olive oil has a darker color than virgin or plain olive oil. The darker the oil color, the more olive taste you will encounter. Extra virgin has the most intense flavor of all olive oil and is best used in cold dishes when you want a distinct olive flavor. It is not recommended for frying as the lack of processing that imparts the wonderful olive flavor leaves olive fruit particles in the oil that then burn when fried giving an unpleasant flavor to the food.

Pumpernickel Pastrami Panini with Rosemary Au-Jus

5 T butter, divided
2 c beef broth (one 15 oz can)
2 cloves garlic, minced
1 t fresh rosemary leaves, coarsely chopped
1/2 t onion powder
1/2 t freshly ground black pepper
1 pound shaved pastrami
8 slices pumpernickel bread
4 slices thinly sliced sharp white Cheddar

Rosemary Au-Jus
Melt 1 T butter in medium sized saucepan, over medium-low heat. Add garlic and saute approximately 3 minutes. Whisk in beef broth, rosemary, onion powder and 1/4 teaspoon pepper. Allow to simmer while preparing panini.

Pumpernickel Pastrami Panini
Heat griddle to medium. Butter one side of one slice of pumpernickel and place on griddle, butter side down. Add one slice of cheese. Add 1/4 pastrami, another slice of cheese and top with another buttered bread slice, butter side up.

Place the bottom of a heavy skillet on top of sandwich, and press down to flatten (leave skillet on sandwich while grilling). Cook 2 minutes, flip, press down with heavy skillet again and cook an additional 2 minutes or until crisp. Repeat process with remaining sandwich ingredients.

Slice sandwiches on diagonal and serve with rosemary au-jus for dipping. Serves 4.

Roasted Pepper and Goat Cheese Sandwich

4 ciabatta rolls, halved horizontally
2 T vinaigrette dressing (recommended: Brianna's French vinaigrette)
4 oz plain goat cheese
1/2 c roasted red peppers
baby spinach leaves

Drizzle bottom half of each roll with dressing and spread goat cheese evenly over dressing. Add layer of peppers and then layer of spinach leaves. Top with remaining half of roll. Serves 4.

Chef's Note: If you would like to roast your own peppers, see this recipe. I used prepared jarred roasted red peppers in this sandwich recipe.

Bacon Wrapped Stuffed Chicken Breast

4 boneless, skinless chicken breasts
1/2 c garlic and herb cheese spread (Boursin or Alouette)
4 slices bacon
Fresh ground black pepper to taste

Preheat oven to 375. Place chicken breasts, one at a time, in large zip-top bag. Pound chicken with meat mallet, from center out, until approximately 1/4 inch thick. Place chicken breast, membrane side down, on work surface. Add 1 t cheese in center and spread evenly to all edges. Roll chicken breast with cheese inside and tuck edges. Wrap one bacon slice around stuffed chicken, making sure edges are sealed underneath. Place in lightly oiled ovenproof dish and repeat with remaining chicken breasts. Season well with freshly ground black pepper.

Bake 40-50 minutes until chicken is cooked through. Note: for crispy bacon, turn oven to broil for last 5 minutes.

Remove chicken from dish and cover loosely. Add 1/4 c water to dish and whisk to deglaze cheese and bacon rendering over medium high heat 3-5 minutes. Slice chicken and pour sauce over. Serves 4.

Corn Chowder

1 T butter
1 strip bacon
1/2 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 ears sweet corn, kernels removed (about 2 cups), cobs reserved
3 1/2 c milk
2 potatoes, peeled and diced
1/3 c roasted red pepper, diced
salt and fresh ground pepper to taste
1/2 t thyme

In large saucepan, melt butter over medium heat. Add bacon and fry until bacon renders its fat but does not brown, 3 to 4 minutes. Add onion and sauté 5 minutes. Add carrot and celery and cook 5 more minutes.

Break corn cobs in half and add to saucepan. Add milk and bay leaf. Bring to boil and reduce heat to simmer. Cover pot and cook 30 minutes with heat just at simmer.

Discard cobs, bacon and bay leaf. Raise heat, add potatoes, salt and fresh ground pepper to taste. Reduce heat to maintain simmer 15 minutes, or until potatoes are tender.

Raise heat, add corn kernels, thyme and red pepper. Bring to boil, reduce heat and simmer 5 minutes. Serves 4.

Chili con Carne

1 pound ground beef or turkey
2 15 oz cans red or kidney beans, rinsed and drained
1 15 oz can diced tomato
1 15 oz can Original Manwich sauce
1 package mild chili seasoning (ie McCormick)
1 t salt
1/2 t garlic powder
toppings: shredded cheddar cheese, sour cream, minced onion, chopped tomato, etc.

Brown ground meat over medium high heat until no pink remains. Do not drain. Add beans, tomato, Manwich, and seasonings to meat. Stir well and reduce heat to low. Simmer a minimum of 20 minutes stirring occasionally. Garnish and serve. Serves 4.

Chef's Note: I was tempted to not enter a recipe for chili... I have never made it the same way twice. I just rummage through my pantry and use whatever ingredients I happen to have (like today I only had one can of red beans and no kidney beans so I added black beans because it's what I already had).

Also, I didn't have any chili seasoning so I had to do a lot of tasting and adjusting of salt and garlic while adding various "spices" from my vintage rack to the pot. The end result was not what I intended, but was absolutely delicious.

Don't ever let the absence of one ingredient deter you from cooking a dish. You might be surprised what you come up with during the process of improvisation.

Wild Rice with Roasted Butternut Squash

2 c prepared Long Grain & Wild Rice
3 c butternut squash, peeled and cut to 1/2 inch dice
1 medium red onion, cut into 8ths
1 T fresh Thyme (or 1 t dried)
3 T olive oil
1 T balsamic vinegar
1/2 t kosher salt, more to taste
1 c walnuts
3 T walnut oil
1/4 c goat cheese

Preheat oven to 375. Toss squash, onion and thyme with oil, vinegar and salt. Spread in single layer on rimmed baking sheet and place on top rack of oven. Roast 30 minutes, stirring every 10 until desired tenderness.

Over medium-high flame, heat walnut oil for 3 minutes. Add walnuts and toast 3-5 minutes, stirring frequently. Allow to cool slightly.

In large bowl combine rice, roasted vegetables and toasted walnuts. Add salt to taste and top with crumbled goat cheese. Serves 6 as a side dish, serves 4 as a main.

Cherry Clafouti ~ by Julia Child

1 1/4 c milk
2/3 c sugar, divided
3 eggs
1 T vanilla
1/8 t salt
1/2 c flour
2 c cherries, pitted
powdered sugar for dusting

Preheat oven to 350. In a blender combine milk, 1/3 c sugar, eggs, vanilla, salt and flour. Pulse to thoroughly mix. Pour a 1/4 inch layer of batter in a buttered 7 or 8 cup baking dish. Place in oven until batter begins to set in bottom of pan, approximately 5 minutes. Remove from oven, add cherries over set batter and sprinkle on remaining 1/3 c sugar. Pour on rest of batter. Continue to bake at 350 for 45 minutes to an hour. Clafouti is done when puffed and brown and a knife inserted in center comes out clean. Dust with powdered sugar, serve warm with lightly sweetened whipped cream.

Chef's Note: Long before I saw the movie Julie & Julia, I baked a Pear Clafouti from a recipe by Ina Garten. It was incredibly delicious and so wonderfully easy that I decided to look for other fruit to use in this creamy custard dessert. Lo and behold, I ran across the Cherry Clafouti and I bookmarked the best looking recipe I could find.

Fast forward six months to today and everyone, and I mean EVERYone has put up on the internet a Cherry Clafouti recipe by Julia Child. I am thrilled so many people have rediscovered the joy of cooking thanks to a lovely movie, but I wonder if blogging about food will be a fading trend for some... only time will tell. I'm in for the long haul, so enjoy!

Excellent Ranch

Today I revisited some comfort food and made Beef Dip Sandwiches. Actually, as pointed out by my fantastic husband (hi Big D!), it is more of a "Pot Roast Sandwich". Whatever, it was like a big warm hug in my belly... comfort food to the max.

As to the Excellent Ranch, I have discovered there is a prepared ranch dressing and dip that is every bit as good as homemade. Litehouse Homestyle Ranch was purchased by said hubby last weekend to serve to guests as a veggie dip. Again, he is fantastic and so is this dressing! I have used it as both a veggie dip and a salad dressing and I was very pleased with the results from each encounter.

Since the dressing was purchased by the husband (who doesn't save receipts), I don't know if it is cost effective to purchase this prepared dressing as opposed to making it myself, but that doesn't matter. It is outstanding and I would purchase it again even if it is twice the price of comparable dressing like Hidden Valley (eww!). It's that good.

Curried Chicken Salad

4 cooked chicken breasts, chopped
1 c red seedless grapes, halved
2 fuji apples, peeled and diced
¼ c crushed pineapple, drained
2 T raisins
1/3 c mayonnaise
2 t honey
1 t curry powder
juice from 1/2 lemon
salt and pepper to taste
crushed pecans for garnish

Combine chicken, grapes, apples, pineapple and raisins in a large bowl. Whisk together mayo, honey, curry, lemon and salt and pepper. Pour over chicken and fruit and toss to thoroughly combine. Place on bed of romaine lettuce for a salad or cracked wheat bread for a sandwich. Sprinkle with pecans. Serves 4.

The Swedish Flying Jacob ~ A Truly Awful Dish

I have to confess, today I tried a recipe that I absolutely hated. Even baby J turned up her nose and cried when I put the plate in front of her. Literally, she cried. The child who will eat every single thing I make would not eat this. Not one bite.

I chose to make this "dish" today because several ingredients were reminicent of "chicken curry" perfected by my mother-in-law while living in Zambia. I had hoped for some sort of nod to her recipe with this experiment. Plus one of my dearest friends is of Swedish descent (hi DL!) and I thought it might be a nice surprise sometime to make a fun modern recipe from her homeland. I was sorely mistaken.



Flying Jacob

4 pieces crisp fried bacon, chopped
4 cooked chicken breasts, cut into bite sized pieces
3 bananas, sliced
1/2 c Heinz chili sauce
1 c heavy cream
peanuts, lightly salted

Preheat oven to 375. Whip cream and mix with the chili sauce until well combined. Place chicken in large baking dish and sprinkle with bacon and two of the bananas. Pour on cream and chili mixture, distribute evenly. Top with remaining banana slices and a handful of peanuts. Bake 15 - 25 minutes. Serve over steamed white rice.

Chef's Note: There are two things I would immediately change about this dish. The first would be to add some additional spice to the cream and chili. It was not flavorful enough when combined with the chicken and lacked any punch or real interesting flavor. No "wow" factor whatsoever. Second, I would omit bananas completely. They were atrocious when cooked with the chicken and cream. Everything on my plate tasted like banana... the chicken, the sauce, the rice... Oh, so, bad.

I might revamp this recipe at some point and try it again, but the terrible bacon-banana-chicken taste will have to have become a distant memory first. Not to mention the disgust at having to throw out the rest of that inedible banana chicken. What a waste of time.

Italian Meatballs

1 egg ~ lightly beaten
1 pound ground turkey
1/4 c bread crumbs
1 t Italian seasoning
1/2 t dried parsley
1/2 t garlic powder
1/4 t dried basil
Salt & fresh ground pepper ~ to taste

Mix all ingredients just until blended. Form into 20 one inch meatballs. Saute in 2 T olive oil heated over medium-high heat, turning occasionally until evenly browned and no pink remains inside, approx. 15 min. Serve with pasta and your favorite marinara sauce. Serves 4.

Belgian Waffles

2 c flour
2 t baking powder
4 large eggs, separated
2 T sugar
1/2 t vanilla
4 T butter, melted
2 c milk
non-stick cooking spray

Preheat belgian waffle iron. In medium bowl sift together flour and baking powder. Set aside. In second bowl beat together egg yolks and sugar until sugar is dissolved. Add vanilla, melted butter and milk to eggs and sugar, whisk to combine. Combine egg-milk mixture with flour mixture and whisk just until blended. Do not over mix, small lumps will remain.

In third bowl, beat egg whites with an electric mixer until soft peaks form. Gently fold egg whites into waffle batter (use a wooden spoon or spatula to fold) approximately 40 strokes.

Coat waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook until golden brown, about 2 to 3 minutes. Top with butter and real maple syrup. Serve immediately. Makes 20 4-inch waffles.

Chicken and Green Chile Quesadilla

4 12 inch flour tortillas
1 cooked chicken breast, shredded
1 c shredded monterey jack cheese
1/2 c cooked corn kernels
1/2 c pinto beans
1/4 c chopped green chiles
1/4 c chopped roasted red peppers
sour cream and cilantro for garnish

Heat griddle over high heat. Place two tortillas on hot griddle, add 1/4 c cheese and shredded chicken. After cheese has melted, add corn, beans, chiles and peppers. Sprinkle remaining cheese over all and top with two tortillas. Flip quesadillas and reduce heat to medium. Continue to cook until second tortilla is brown and cheese is melted. Remove from griddle and allow to rest 5 minutes. Cut into wedges, garnish and serve. Serves 4.

Chicken Lo Mein

1/2 lb boneless, skinless chicken breast strips
1 package frozen vegetable Stir-Fry Lo Mein
1 c frozen broccoli flourettes
1/4 c water
1 T vegetable oil
1 t sesame oil
1/4 t garlic powder
1/4 t ground ginger
2 T soy sauce
1/2 c unsalted dry-roasted peanuts
red pepper flakes (optional)

Heat vegetable oil in large skillet over high heat. Add chicken and stir-fry 5-6 minutes until no longer pink. Stir in lo mein mix, broccoli and water. Reduce heat to medium high, cover and cook 5 minutes. Remove cover and add sesame oil, garlic and ginger. Stir, recover and cook an additional 5 minutes or until vegetables are thoroughly cooked. Transfer to serving bowl, toss in soy sauce and top with peanuts and pepper flakes. Serves 2.