Summer Vegetable Tian.

Browsing the "Food & Drink" category on Pinterest has someone replaced my browsing of cooking and baking blogs.  It's just so easy to pop unto the Pinterest App vs firing up my computer.  Either way, actually making the foods that I find on blogs, pinterest, cookbooks, and magazines is key.

I had so much interest in this recipe that I made it the same day I found it.  Both because it looked easy yet delicious and because it allowed me to use some summer bounty.

Summer Vegetable Tian.
(Adapted from Budget Bytes)
1 tablespoon olive oil
1 medium onion (chopped)
2 teaspoons garlic (minced)
2 cups zucchini (sliced thin)
2 cups new potatoes (sliced thin)
2 cups roma  (or other variety) tomatoes (sliced thin)
2 teaspoons dried thyme
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
3/4 cup mozzarella cheese (shredded)
3/4 cup parmesan cheese (shredded)

Saute onion and garlic in olive oil.  Spread evenly in the bottom of a shallow baking dish.  Layer zucchini, potatoes, and tomatoes upright throughout the baking dish.  Sprinkle evenly with thyme, salt, and pepper.  Cover with foil and bake in a preheated 400 degree oven for 30 minutes.  Remove from the oven and take off the foil.  Sprinkle evenly with cheeses.  Return to the oven for 20 more minutes.  Remove from the oven, allow to cook slightly, and enjoy.

Pizza Casserole.

I have casually mentioned this recipe to my husband several times over the past month, but never had the right opportunity to make it.  I finally got around to making it recently.  His response: "I don't know why you waited so long."  And he's right!  You'll want to get this on your menu for the coming week.  In fact, you may even want to put it together today so that tomorrow when you get home from work or school you can toss it in the oven and have a hearty and delicious meal ready in less than an hour.

Really, what's not to love about italian sausage, canadian bacon, pepperoni, lots of cheese, tomato sauce and pasta?  I promise you will not be disappointed.

Pizza Casserole.
(Recipe Adapted from Cully's Kitchen)
1 pound italian sausage
1 pound canadian bacon
1/2 package turkey pepperoni
1 medium onion (diced)
1 small can mushrooms
2 teaspoons dried garlic
1 teaspoon dried oregano
2 26-ounce cans of spaghetti sauce
2 15-ounce cans of pizza sauce
6 cups shredded mozzarella cheese (equally divided)
3 cups shredded parmesan cheese (equally divided)
1 pound medium sized pasta of your choice

Cook sausage, onion, mushrooms, garlic, and oregano until onions turn soft and sausage is cooked through.  Prepare pasta according to package directions.  Mix spaghetti sauce and pizza sauce together - placing a thin layer on the bottom of a deep 9x13 baking dish.  Add ingredients in the following order: 1/3 pasta, 1/3 sauce, sausage/onion/mushroom mixture, 1/3 cheeses, 1/3 pasta, 1/3 sauce, canadian bacon, 1/3 cheeses, remaining pasta, remaining sauce, remaining cheeses, pepperoni.  Bake in a 375 degree oven for 40 minutes.  Allow to set for 10-15 minutes before serving.

I'm fairly certain that this recipe will replace traditional pizza in our house many times in the future.  Not completely, but it is a great substitute for those days we want pizza, but don't want to wait an hour and a half to make dough for the crust!!  And as with "real pizza" you can use your favorite pizza toppings within the casserole.  Green peppers - add 'em!  All pepperoni - it'll work!  Vegetarian - no problem!!

Apple Pie Flavored Apple Sauce.

There are few things better than the smell of apples, cinnamon, nutmeg, cloves, and the like filling the air in your house during fall.  I really love all seasons except winter, but I think I like I love fall the most.  It's cozy, comfy, and the start of comfort cooking!


With that, I bring you a super easy recipe for chunky apple sauce that freezes wonderfully so that you are able to enjoy "fresh" sauce year-round.


Apple Pie Flavored Apple Sauce.
(Recipe by Me)
8 cups apples (peeled, cored, and cut into slices)
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon apple pie spice
2 teaspoon vanilla


Combine all ingredients in a slow cooker.  Heat under apples are tender - about 30 minutes.  Using a potato masher, mash apples under they are broken into bite size pieces.  Allow to cool and place in freezer containers.  Freeze for no longer than 1 year.  And, if you are like me and have an abundance of apples....you can easily double or triple this recipe and cook in a nesco.  


I seriously love this stuff.  Our most common methods of eating this chunky apple sauce include: ice cream topping (along with a little caramel syrup!), mixed into pancake batter, and baked with pork chops.  Head out to your local orchard and get yourself some apples!!  Make this!

Grilled Bread Panzanella.

I'm always looking for ways to enjoy the fresh summer produce from my garden.  I got pretty excited when my friend gave me this recipe because it appeared to be the perfect way to showcase the goods that I work so hard my husband works so hard to plant and weed.  It's true.  Both that this recipe is fabulous and that my husband works hard for us to have an awesome garden.  He is the primary planter, weeder, and tiller.  While I take on most of the harvesting and preserving of the goods.

Back to the recipe - which is becoming my favorite summer meal!  If you don't have your own garden I highly recommend hitting up a local farmer's market.  This dish is that much better with fresh produce.

And if you wonder what "panzanella" is...according to my sources it is a bread salad?  It really doesn't matter what it is...because it's good!

Grilled Bread Panzanella.
(Recipe Adapted from a Friend)
4 slices of bread (this is a great way to use up the stale bread you have laying around)
1/2 cup olive oil
1/4 cup onion (sliced into thin rings)
3 tablespoons red wine vinegar
1 teaspoon garlic
3 1/2 cups tomatoes (cut into dice-like pieces)
1 1/2 cup cucumber (cut into dice-like pieces)
2 tablespoons chopped fresh basil
salt/pepper to taste

To grill bread: us half of the oil to brush over bread.  Season bread with salt and pepper.  Grill both sides until browned.  Allow to cool and then dice into cubes.  Toss the other ingredients into a medium size bowl.  Add bread to tomato mixture and serve.  Or, if you aren't sure if all of your panzanella will get used in one serving...keep the bread separate from the tomato mixture and combine as single servings so that you can refrigerate leftovers without having soggy bread.

Rice & Pork Chop Bake.

Though I don't eat most pork, boneless pork chops are a favorite of mine.  But only prepared in the manner of Milwaukee Pork Chops, plain chops cooked on the stove top, pork chops with apple, or this baked dish.  I prefer they not be breaded.  Less is more.


I had picked up a large package of chops the other day and opted to cook two up on the stove top.  We ate them with some fresh veggies and applesauce.  As I thought about what I wanted to do with the rest of the package I faintly remember a dish my mom made during my childhood.  We've had unseasonably cold weather in Wisconsin this spring and the though of a pipping hot supper straight from the oven was all it took for me to start preparing the Rice & Pork Chop Bake.

Rice & Pork Chop Bake.
(Recipe Inspired by Mom)
1 can cream of mushroom soup
1 1/2 cups water
1 cup mixed rice rice
2 tsp thyme
4 pork chops
1 tsp olive oil
1 cup sliced mushrooms
1 cup sliced onions
salt and pepper

Brown pork chops for a few minutes per side.  In a large and fairly flat casserole dish (or 9x13 baking dish), combine the soup, water, rice, thyme, onion, mushroom.  Place browned pork chops on top. Cover and bake for about 1 hour at 350 degrees.  Let stand a few minutes before serving.


For those of you in Wisconsin, it looks like we'll be having some more cool days...take advantage of this and start up those ovens!  One of these days we won't want to turn the ovens on anymore.  

Menu Planning Monday.

Happy Monday!!  And Happy Wedding Week to my cousin Katie!  So excited to join in her celebration.

As for the week's menu:
Monday: Sandwiches.  Smoked Turkey & Black Forrest Ham.  Honey Oat Bread.  Possibly with a side of this!  Using asparagus from our garden.
Tuesday: Pasta!  There is a recipe I've wanted to try for three weeks.  It's time!  Thinking about making these for dessert.  Mmmm!
Wednesday: Chicken Dinner!!
Thursday: Dinner Out.
Friday: Cookout!!

Now head over to Org Junkie for more menu planning!

Menu Planning Monday.

Monday: Lasagna with the family!
Tuesday: Steak Feed!  And baking for a bake sale.  Thinking Smores Cookie Bars, Kit Kat Bars and Banana Bread.
Wednesday: Leftovers.
Thursday: Kaiser-Style Goulash.
Friday: Fish Fry!!!

Head over to OrgJunkie for more menu planning!

Sausage & Ravalini Soup.

We are nearing the end of April in Wisconsin and experiencing winter weather.  Yes, we went from tornados to snow storms.  Since I have no control over the weather I decided to take advantage of cold days and resorted to making soup!

Sausage & Ravalini Soup to be exact.  What's ravalini?  All I can come up with is a cross between ravioli and tortellini.  It's what was on the package!  Feel free to use either ravioli or tortellini as long as it's filled with cheese!!

Sausage & Ravalini Soup.
(Recipe by Me)
3 pieces of sausage (brat-type pre-cooked sausage)
1 large can or jar of spaghetti sauce
1 large can of water (rinse spaghetti can)
1 quart diced tomatoes (undrained)
1 quart of water (rinse tomato jar)
2 tablespoons sugar
1 cup fresh or dried spinach
1 small/medium package of cheese filled ravioli or tortellini

Combine all ingredients except spinach and ravioli/tortellini.  Cook on low for 1-2 hours.  Add spinach and ravioli/tortellini 5-10 minutes before serving.

Enjoy with garlic toast!!  Or fresh, warm bread!

Menu Planning Monday.

Monday: Sausage & Ravalini Soup.  (We are resorting back to winter food due to the weather.  Six to ten inches of snow this week?  Awesome.)
Tuesday: Leftovers.  And celebrating the blog's 3rd Anniversary with a dessert.  Thinking either the Oatmeal Cookie Cream Cheese Bars Studded with Blueberries or the Chocolate Caramel Oatmeal Bars.
Wednesday: 8-Layer Tortilla Bake with chicken!
Thursday: Leftovers again, I know.  And making some puppy chow for the husband!!

Bacon & Onion Quiche.

Today I need to tell you about the quiche I made last week.  That thing was amazing and is all thanks to Melissa over at Made by Melis.  I can't believe I had it bookmarked for so long without making it especially since it will be making it into my rotation of regular meals!

Bacon & Onion Quiche.
(Slightly Adapted from Made by Melis)
1 pie crust (mine was pre-made because you all know how I feel about pie crust)
10 ounces of applewood smoked bacon
1/2 large onion (cut into slices)
1/4 cup grated asiago cheese
1 cup grated mozzarella cheese
1/4 cup fresh parsley (chopped)
1/2 milk
1/2 cup evaporated milk
3 eggs
salt & pepper to taste

Cut bacon into small pieces and cook on stove top; stir often to prevent burning and sticking.  When bacon is about half done add the onions.  Cook over medium heat until bacon is cooked and onions turn golden.  Place pie crust into pie plate.  Top crust with bacon/onion mixture then sprinkle with cheese.  In a separate bowl beat milks, eggs, salt & pepper.  Mix in parsley and pour over the top of the cheese.  Bake in a 375 degree oven for 30 minutes.  Allow quiche to cool about 10 minutes before serving.

If you are looking for dinner ideas for the coming week, make this.  I promise you will not be disappointed.  This would also be a great dish for Easter Brunch.  Either way, do yourself a favor and make it sooner than later!

Menu Planning Monday.

Welcome to another edition of Menu Planning Monday!

Monday: Leftovers Buffet.  Easy supper - especially after coming home to a flooded basement for the second time in 2 days.  Ughh!
Tuesday: Leftovers again.  Grilled Brats & Potato Pockets.  I will share the potato pocket recipe this week.
Wednesday: Birthday supper for my Grandma.  I'm supplying the Apple Bean Bake.
Thursday: Bacon Onion Quiche.  New recipe that I've been eying up since July!
Friday: Fish Fry!  Always, always, always a fish fry!

Chicken Meatball Parmesan Sandwich.

This recipe came to me while driving to work one day.  I was thinking about the leftovers sitting in the refrigerator and how I really didn't want to eat them another day.  I considered treating the dogs, but know how much my husband hates it when we don't eat up the food I make.  And that's when it came to me: chicken meatball parmesan sandwiches.

Leftover chicken meatballs?  Check!  Leftover tomato sauce?  Check!  Honey Oat Bread?  Check!  Parmesan & mozzarella cheese?  Check!  Dried oregano?  Check!  That's all!

Chicken Meatball Parmesan Sandwich.
(Recipe by Me)
4 chicken meatballs per sandwich
1 or 2 slices of bread per sandwich
1/2 cup tomato sauce per sandwich
1/2 to 3/4 cup Mozzarella & Parmesan Cheese (shredded) per sandwich
sprinkle of dried oregano per sandwich

For open face sandwich (which is what I made), top one slice of bread with meatballs, tomato sauce, cheese, and oregano.  Broil in your oven until heated through and your cheese is melted and slightly browned.

Super simple!  And you can bet that I will set aside and freeze some chicken meatballs next time I make them so I can have them stashed for a quick meal this summer.  Enjoy!

Pizza Dip.

Recently there was a birthday celebration at work.  When I asked what I could bring, the response was: some kind of dip.  I took the opportunity to put my own twist on a recipe that I had recently spotted on pinterest.

Pizza Dip
(Recipe Adapted from What's Cooking Chicago)
1 package cream cheese
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon garlic
1 1/2 cups pizza sauce
1 cup mozarella cheese
1 cup garlic cheese
1 cup parmesan cheese
1/2 pound italian sausage (prepared)
1/2 small can mushrooms
1/4 cup onions
1/4 cup diced tomatoes

Beat the cream cheese until smooth; add oregano, parsley, basil, and garlic.  Mix until well combined.  Spread cream cheese mixture on the bottom of a pie plate.  Sprinkle with a quarter of each of the cheeses.  Carefully spread pizza sauce on top of the cheese.  Layer with another quarter to half of the cheeses, sausage, mushrooms, onions, and tomatoes.  Top with remaining cheese.

Bake in a 350 degree oven for 10-15 minutes (until cheese begins to brown).  Serve warm with crackers.  I used herb flavored Ritz and thought it was a perfect fit!  I think it would also taste good with some crusty french bread.

Menu Planning Monday.

Monday: I think we are having pizza with my husband's parents.  If that's the case, I intend to take a Chicken Bacon Ranch Pizza.  Mmmm.
Tuesday: Grillin' Out.  Hubby's in charge.  With any luck he'll make me some Garlic Pepper Grilled Shrimp.
Wednesday: Skillet Lasagna.  I'm bringing this forward from last week as I did not have the opportunity to make it then.
Thursday: Leftovers.
Friday: Our weekly tradition of a fish fry continues.  We haven't eaten fish at home in quite awhile, so we'll probably be trying a recipe that my mom shared with me for Oven Fried Fish.

What's on your menu this week?

Reuben Pizza.

First things first...if you don't like sauerkraut, you probably will not like this pizza.  Swiss Cheese?  Same story.  How about Thousand Island Dressing?  No?  Do you like Reuben sandwiches?  If not, you might scroll down and look for other recipes!!

But, if you are still with me I'm excited to share this pizza recipe with you.  I think you'll enjoy it!!  I find it a tasty alternative to tradition pizza and actually prefer it to the sandwich!  Although, to some extent it's kind of just like an open face Reuben...but without the crunchy toast that sometimes cuts up your mouth!!

Reuben Pizza
(Recipe Adapted from My Mother-in-Law)
1 pizza crust (I love making the Now & Later Crust from King Arthur Flour - if making your crust from scratch as I did - add some rye flour to your dough!)
1/2 bottle thousand island dressing
1-2 cups sauerkraut
1 package thin sliced corned beef or pastrami
2-3 cups shredded swiss cheese

Prepare pizza crust (from scratch or store bought).  Spread dressing evenly on top of the crust.  Then sauerkraut, meat, and cheese.  Bake in a 425 degree oven for about 20 minutes or until cheese is melted and beginning to brown along the edges.

I promise you will like this pizza if you like the ingredients.  If you don't, I really doubt it will work for you.  My husband was kind enough to try a bite, but his dislike for sauerkraut was too much and this just wouldn't work.  I'm happy to work on the leftovers and actually make my pizza smaller than normal knowing that I'd be the only one enjoying it!

Menu Planning Monday.

Due to extra leftovers, dinner with friends, a purse party life last week's menu plans ended with Roasted Tomato & Basil Soup with Cheese Tortellini.  The best part of all this is that even when my menu's don't pan out I'm still saving myself time and money at the grocery store by having a plan!

With that, here is another Menu Planning Monday!

Monday: Pizza!  Including the Reuben pizza that I've been thinking about for a couple weeks now!  I made the dough on Sunday so it'll be a clinch to throw this homemade pizza together on a week night.
Tuesday: Leftovers.  We are lucky to always have food on hand.  We never go hungry.
Wednesday:  Bowtie Lasagna.
Thursday:  Chicken Meatballs.  Mmm.  I'm excited to eat these again!!
Friday: Fish Fry with the Rendermans!  Can't wait to see them.

Menu Planning Monday.

This warm weather has me thinking about some fast and tasty meals.  I did freeze some meals over the winter..but this coming week I need to start doing some research!  :)

Here's this week's menu.

Monday: Leftovers.
Tuesday:: Roasted Tomato & Basil Soup with Cheese Tortellini.  I've yet to make this so far this winter and I can't let spring and summer come upon us without having it!  Hubby got excited when he saw me chopping veggies and told him what I was up to.
Wednesday: Grillin' Out!  The weatherman says 46 degrees - I say bring on the brats and burgers!
Thursday: Reuben Pizza to celebrate the Irish in me (even though I did some research on Reubens and they are not Irish...I'll still say it counts because of the corned beef and sauerkraut is made from cabbage!!).  Stay tuned for the recipe!
Friday: Fish Fry!

Buffalo Chicken Tacos.

Living in a household where “spicy” and “hot” are frowned upon and my husband’s nose turns up I’ve steered away from most things that could possibly fit into that category.  Peppers – only allowed to use them for salsa and don’t ask my husband if he wants to try the salsa.  He doesn’t.  Tacos?  Better not.  Chili powder?  Just a sprinkle, please.  In his words: “make it blah.” 

While I don’t make it blah, I often add spice once the food is on my plate or take advantage of potlucks and bringing a dish to pass to dinner parties.  At the same time I’ve slowly been adding more heat to some of my “spicy” recipes.  First batch of Buffalo Chicken Dip – fairly tame.  The husband ate it.  The second batch.  Not so much.  Taco Chicken Chili?  Gets spicier each time!  The more spice I eat, the more I want to eat.  That being the case, I finally decided to try a recipe a friend had passed along several months ago: buffalo chicken tacos.

Too bad I didn’t know what I had been missing all this time.  These things are awesome!!  (And it case you were worried about said non-spice eating husband – he ate leftovers from the fridge and was just as pleased with his meal).

Buffalo Chicken Tacos.

(Recipe Adapted from Corey)

4 chicken breasts

½ cup hot sauce

2 tablespoons Tastefully Simple Garlic Garlic (or other garlic powder)

2 tablespoons white vinegar

2 tablespoons butter

Place all ingredients in a slower cooker.  Cook on low for 6-7 hours – shredding the chicken as it cooks.  Create tacos with chicken, lettuce, shredded cheddar, and a squirt of ranch.  Add any other taco toppings you desire and you’ll have yourself a tasty lunch or dinner!

Do not waste months keeping this recipe on the back burner.  It's worthy of today's lunch or supper.  Speaking of which...I think it's time for me to make it again...

Menu Planning Monday.

Welcome to another edition of Menu Planning Monday.  I'm glad to be back in the kitchen this week!

Monday: Cincinnati Chili.  Recipe adapted from an actual cookbook!
Tuesday: Dinner with Friends.  Including Banana Cream Pie!
Wednesday: Tuna Casserole.  I know people stand split on the whole tuna thing, but I have high hopes and am excited to try a new recipe.  Cross your fingers; if it's successful I'll be bringing you a new recipe!
Thursday: Leftovers.
Friday: Fish Fry @ our church!  This is something that is only done during Lent and something my husband and I look forward to each year!

What are you planning to make this week?

Hot Crashed Potatoes.

Who doesn't love mashed potatoes.  Topped with butter.  With or without gravy.  I want some just thinking about them!  My husband on the other hand...does not love them.  He likes them, but they don't have the same power over him.

With that in mind I set out to find a different potato recipe for accompany the meatloaf I made over the weekend.  (Yes, I realize it was in my menu plans a week ago, but sometimes life happens and my menus do not become reality).  Back to the potatoes: I've been "cleaning out" my bookmarks (or favorites - what are they called these days?) and moving them to a new site full of pretty, tasty, and wonderful things: www.pinterest.com.  I am excited to be able to access them on any computer and in the near future on my iPhone.  Awesome, right?  Again...the potatoes!  I found a recipe I had been saving for quite some time...hot crashed potatoes.  

Hot Crashed Potatoes.
(Recipe from Pioneer Woman.  Adapted slightly to what I had on hand/our tastes.)
A bunch of potatoes (baby reds or other small potato - preferably from your garden)
Olive Oil
Salt
Pepper
Rosemary
Garlic

Boil desired number of potatoes in water.  (Don't be shy.  I thought I was being generous when I made mine, but it turns out they were pretty popular and most of them went.)  Drizzle baking sheet with a fair amount of olive oil (for flavor and to keep the potatoes from sticking).  Using a potato masher, take each potato and press down twice - turning the masher 90 degrees for the second mash.  Do not mash the potatoes completely flat...they should be a little pillowy.  Brush with olive oil.  Top with salt and pepper to taste.  Add an herb - I used rosemary on half and garlic on the other half.  Fresh would be optimal, but dried works too!  Bake in a 450 degree oven for 25-30 minutes or until potatoes are beginning to crisp.  

These little guys are not too much work and are pretty darn tasty.  I'll definitely make these again...especially when my garden is in season.  I can only imagine how much more delightful these would be with fresh from the garden baby reds.  This just might become my "go to" potato for the upcoming grilling season.