Joey's Slow Cooker Classic Meat Sauce

 

Now that the holidays are over, my first thought is to make a pot of something that slowly cooks all day. It's comforting, it warms you up from the inside, and the delicious aromas of an all day simmer remind me of my childhood. 

 I was feeling like something pasta, so I decided to do a classic meat sauce. Now, I know people often use the terms "meat sauce" and "Bolognese Sauce" interchangeably, but they're actually not the same thing. Bolognese starts with minced carrots and celery and onions and also has the addition of some sort of dairy. This is just your basic meat ragu with lots of tomatoes and dried herbs. So, similar, but not the same. 

 I didn't really follow a recipe, but realized I always make it the same way, so I decided to write it down this time. And like my Mom always said "Just put it in a pot and let it cook." Originally, I was gonna do it on the stove top, but then opted for the slow cooker. And then I served it up with some hearty rigatoni. It smelled fabulous as it was cooking all day, and it was just the thing after cleaning and un-decorating all day. 

 And OMG it was so delicious!! And it's so easy, even the cooking novice can do it. It's a good all-around classic sauce to have in your cooking repertoire. Whether you cook it in the slow cooker or on the stove top, give this one a try!

 

 

 

1 lb ground beef
1 lb ground Italian sausage (mild, hot, or half of each)
2 28oz cans crushed tomatoes
1 15oz can tomato puree
1 6oz can tomato paste
3 cloves garlic, minced
1 small onion, minced
Salt and pepper to taste
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 or 2 small bay leaves
Pinch of crushed red pepper flakes.
Handful of grated Parmesan cheese


Brown the meat in a saucepan, breaking it up as it cooks. Meanwhile add all other ingredients to your slow cooker.
When the meat has mostly browned, drain any excess fat, then add it to the pot.
Cook on low for 8-9 hours or on high for 4-5 hours. Remove lid for the last hour of cooking time to let the sauce reduce a little. Serve over rigatoni, tagliatelle, or tortellini. Top with more grated cheese, if desired. 

 

 

Tips:

If you decide to do it on the stove, just keep the heat very low, and give it a stir every so often to make sure it's not burning on the bottom. 

For an even richer depth of flavor, add about a cup of red wine. Full disclosure, I thought of adding it after the sauce was already finished, but I'll definitely remember it for next time. 

I like to do a mixture of ground beef and sausage, but you can absolutely do all of one or the other. I like to include the sausage because it really seasons the sauce. If you choose to omit the sausage and do just beef or any other kind of ground meat, be sure to adjust your seasonings as needed. 

This is a perfect sauce to use when layering lasagna, just sayin'!

It can also be canned... Specifically, it must be pressure canned, since it contains meat. Processing times are 75 minutes for pints, and 90 minutes for quarts. Happy canning!

Joey's Pineapple Peach Salsa

 

 Every summer, I always look forward to diving deep into the canning season, preserving all of my favorite Jersey produce. Of course I can never get enough of my Jersey corn and tomatoes, but the other favorite is PEACHES! I love to do jars of peaches in syrup, peach jam, spicy peach chutney, and of course I can't let the summer end without making jars of fabulous peach pie filling. 

 But just when I thought I was finished with all of my peach canning, I went to my favorite farmers market, and the peaches looked so gorgeous and so fabulous, I just knew I had to find yet another something to make. And then I thought, "wait.. why have I never canned peach salsa??" THIS was the thing I had been missing!!

 So then I wondered how I could switch it up a little, just to add a little spin to make it fun and new. I looked at a few of the other ingredients I happened to have on hand. And then I thought aha! Pineapple! Here's the thing.. I always like to keep fresh pineapple at the ready because I use it just ALL the time. Very often, when I'm making jam, I like to pair different fruits together, and the one fruit that goes with literally everything is .. you guessed it.. pineapple!! Not even kidding.. I've paired it with all kinds of berries, mangoes, tomatoes, and even fresh basil (yes, pineapple basil jam is amazing!) And so I figured... since I had made pineapple peach jam before, why not put them together again to make salsa! Perfect. 

 Next thing you know, I had a giant pot simmering on the stove, and it turned out to be one of my favorite things I've ever made! So much so that I ran out of it in less that two weeks, and needed to make another batch. Who knows, I might even need to make a third one! Either that, or I need to make bigger batches!

 So if you like a fruity salsa that's both spicy and sweet, give this one a try. It's great on everything! Yes, of course, you can serve it with a bowl of tortilla chips... or on a cracker with a schmear of cream cheese... but it's also fabulous on grilled chicken.. or pork chops... or better yet.. try it poured over some air fryer salmon. Absolutely DELICIOUS! Time for another trip back to my favorite farmers market!

 

 

 

4 cups fresh peaches, diced
2 cups fresh pineapple, diced
2 cups tomatoes, diced
2 cups red, yellow, and/or orange bell peppers, finely diced

2 jalapeño peppers, finely diced
1 red onion, finely diced
4 cloves garlic, minced
1/2 cup sugar
1/2 cup lime juice
1 cup white vinegar
1/2 cup chopped fresh parsley
1 tsp crushed red pepper flakes
1 tbs ground cumin
1 tbs paprika
2 tbs corn starch (or Clear Jel if canning)

Place all ingredients in a large stock pot over medium heat. 
Bring it to a boil, then reduce the heat to a simmer. 
Let it continue to simmer for about 20 minutes. 

For canning:
Fill pint jars leaving 1/2 inch head space. 
Use the waterbath or steam canning method to process for 15 minutes. 
Note- this exact recipe was not officially tested, but was based on an officially tested canning recipe. 


Tips:
The peaches, pineapple, and tomatoes should be a slightly larger dice, the peppers and onions should be more finely diced, and the parsley and garlic should be very finely minced. I also included the jalapeño seeds. I just think it tastes better that way. But hey, you do you!
If you're canning, you definitely need to let it simmer for a good 20 minutes. It helps remove the air that is in the peaches, which leads to more successful canning endeavors. Also, cooking it down really mellows the heat factor. Time will do that too. After a while, the heat will dissipate quite a bit. So if you want to keep the heat, go a little heavier with the crushed red pepper flakes and maybe add a little cayenne pepper. 
Yes, I know I didn't explain all the canning how-to. If you'd like to learn, Youtube is your best friend. 
You can also read all you need to know from the National Center For Home Food Preservation. 

Tomato Relish

 If you know me, you know how excited I get every summer for our fabulous Jersey tomatoes. From the end of July until the end of August, I’m making weekly trips to my favorite farm market, Stella’s. And I’m buying as many baskets as I can. Then the canning starts. Everything from stewed tomatoes to homemade marinara to salsa to just straight up quarts of peeled tomatoes. They all go into my canner and onto my shelf to be enjoyed all year. And of course, you know it wouldn’t be summer without my favorite tomato sandwich… fresh slices of tomato with a generous slather of mayonnaise on toasted bread. HEAVEN. Does it get any better than that? I think not. 
 So anyway, last summer, I was looking for fun new recipes for canning tomatoes, and I found this recipe for tomato relish on a YouTube channel called Cooking with Lee. It was an immediate favorite!!! Really basic simple ingredients, easy to make, perfect for my summer canning. I gave some to my friend, Jason, and he told me it’s one of his favorite things that I’ve ever made. Like ever. Really? Well OK then! So, you KNOW I’m keeping this in the summer rotation. Actually, come to think of it, I might need to make a second batch. It’s just that good. So, thank you, Lee, for your fabulous recipe. I’ll definitely look forward to making it every year! 


10 lbs tomatoes
3 1/2 lbs onions
1/3 cup salt

5 cups vinegar
5 cups sugar
3 tbs mustard powder
2 tbs curry powder
1 tbs cayenne pepper

First, blanch and peel the tomatoes:

Cut an X into the bottoms of all the tomatoes, then plunge each one into rabidly boiling water for about 30 seconds. Remove to an ice bath. The peels will slip right off. Place the tomatoes in a big pot. 

Slice onions into half rings. Place on top of tomatoes in pot. Don’t stir.
Pour salt over onions. Don’t stir.
Cover and leave at room temperature for several hours or overnight. Drain all liquid.
Add vinegar to the pot. Bring to a boil.
Add sugar. Bring back to boil. Stir in spices. 
Reduce to simmer for 1 1/2 to 2 hours. Skim any foam. 
Reduce relish by about 1/3. Add a slurry of water and corn starch (or clear jel, if canning) 
Simmer until slightly thickened to desired consistency.

For canning:
Ladle hot relish into hot pint jars. Process in water bath canner for 15 minutes. 


Tips:

Serve this relish anywhere you'd use ketchup. It's great on a burger, hot dog, or meatloaf. It's also fabulous on fries. It's also delicious poured over a block of cream cheese and served with crackers.

Want it to be spicy hot? Add more cayenne pepper or crushed red pepper flakes. 
The recipe doesn’t say to chop the tomatoes, but I always cut them into chunks. It’s just easier that way. Same thing with the onions. It says to slice into half rings. I just use my handy dandy chopper to dice them. I think it gives a better final result. 
If you’re planning on canning, be sure to use Clear Jel instead of regular corn starch. Clear Jel is a modified corn starch that is specifically made for it, and one should never use regular corn starch when canning. 

Joey's Spiced Tomato Soup

 

                  

 

 Many years ago, my school pal, Kathleen, gave me a FABULOUS recipe for tomato soup. It was rich and decadent and SO indulgent with lots of butter and cream included in the recipe. Absolutely delicious.

 But recently I was having a few friends over for a little bonfire get together, and I knew I wanted to do a tomato soup, but maybe not so heavy with cream this time. Plus, I wanted a recipe that I could preserve in jars for my pantry, which means no dairy. So instead of scaling back Kathleen's recipe, I decided to come up with something entirely different. As always, I researched a bunch of recipes, and took inspiration from them. Then I tweaked them here and there to make it my own. And this was the result!

 It's definitely still rich and smooth, so you don't even miss the heavy cream, and it has just the right amount of warm heat on the tail end. The secret ingredient? just a little bit of curry powder. BOOM! This was the AHA moment that says "this is a tomato soup, not just a big bowl of marinara sauce." Perfectly warm and comforting on a crisp Autumn night by the bonfire with cherished friends!

 You'll definitely want to keep this in your repertoire. In fact, make a double batch, and then freeze half. Or do like I do and pressure can it in pints. Then all you need to do is heat it up while you're making your grilled cheese sandwiches. Fabulous. I hope you like it!

 

4 cups peeled whole tomatoes (either your own, or canned)
2 cups peeled roasted red bell peppers (fresh roasted or store bought)
1 large onion, chopped
5 ribs celery, chopped
4 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1 tsp curry powder
1 tsp dried basil
2 tbs sugar
2 tbs lemon juice


  Simply add all ingredients to a large soup pot. Simmer about 30-45 minutes, stirring every so often.
Use a hand blender to puree all until smooth. (Or do small batches in a regular blender, but be careful! It's hot!) Taste the soup and adjust seasoning, if needed. Keep warm over low heat until ready to serve. 

And that's all there is to it! 

Serve with grilled cheese sandwiches. Or even more fun, cut up your grilled cheese sandwiches into small pieces (as pictured) and use them as bite sized croutons or dunkers. So good!

Optional serving suggestions: You can still add a pat or two of butter or up to a cup of heavy cream to make it richer, or add a pinch of crushed red pepper flakes for a little extra spicy hit.

 

Tips:

  If you don't have fresh peeled tomatoes, then just use canned whole or crushed. You're going to puree everything anyway, so it all works. I used fresh tomatoes because I always keep a supply of my own home canned Jersey tomatoes on the shelf. And I also used my own home roasted peppers. The most important thing with the tomatoes and peppers is to make sure they're peeled. I tried making a batch just adding both without peeling them, and it just wasn't the right texture. Using peeled tomatoes solved that problem! Another solution would be to use a high powered blender. That would definitely make short work of the tomato and pepper skins!

  If it becomes too thick, just add a little more broth, some tomato juice, or even just water, a little at a time, until you reach your desired consistency.

  If you want to make it ahead of time, simmer and blend the soup as directed, but if you're planning to add cream, don't add it until you're ready to serve. This way it'll stay nice and velvetty smooth. Otherwise the citric acid in the lemon juice might make the cream break. And nobody wants that!

 To make it vegetarian, just use veggie broth.

 To make it vegan, use veggie broth and leave out the cream! It'll still be fabulous!

Creamy Tuscan Parmesan Beans

 

 

 Usually when the summer heat hits, I look for recipes that are quick and easy and don't heat up the whole kitchen. I also look for recipes that aren't too heavy, but still have great flavor. 

That's basically how I found this recipe. It's an ever so slightly tweaked version of a recipe I saw on a site called The Mediterranean Dish. 

 The original recipe started all the way back at soaking the dry beans, but for me, that takes FAR too long.  Besides, I have jars and jars of my own home canned beans that are already ready already, so thats the route I went. The whole dish came together in less than 15 minutes and it was absolutely delish! 

Side note, it's also a great recipe if you're choosing to limit your carb intake. Win-win!

Let me know if you give it a try! 

 

 

2 tbs olive oil
4 large cloves garlic, minced
2 cans cannellini or any other favorite beans, drained and rinsed
1/2 cup water
1 pint cherry or grape tomatoes, halved
1/2 cup grated Parmesan cheese
1/4 cup combination of chopped fresh herbs: parsley, oregano, basil, rosemary, and/or thyme
Pinch crushed red pepper flakes
Splash of fresh lemon juice, about 1/2 of a lemon

In a large shallow pan, add oil over medium heat. When the pan is hot, add the garlic. Let it get a little brown, being careful not to burn.
Add the beans, water, and tomatoes. Stir and simmer for about 10 minutes.
Add remaining ingredients, and continue to simmer and stir until slightly thickened.
Serve on toasted crostini as an easy appetizer or with some crusty bread as a side dish with your main entree.


Tips:
Usually, at this time, I would mention what ingredient or part is key to the recipe's success. But in this case, each ingredient brings its own fun to the party. The only thing I'll mention is to be careful when adding the herbs. I find fresh oregano to be quite strong. It's the same with fresh rosemary. Be sure your herbs are balanced!
Also, the cheese is quite salty, so there's no need to add more.
Just sayin'!

Joey's Pasta and Tomatoes with Tuna Sauce

 

 

  Usually, when you think of tomato gravy, (or sauce as you may say in your family), you think of meatballs, am I right? Or probably at least some sort of long-simmered meat sauce.... mmm you just can't beat a delicious Sunday Gravy that has cooked all day. You may also think of adding hot or mild Italian sausage, sometimes even chicken or crabs. (OMG I LOVE linguine with crab gravy). But have you ever made a tomato sauce with tuna??

 I must say it's not usually my go-to, but I was in a pasta kinda mood, and I was looking in my pantry for something to add to the pan along with my jars of home canned Jersey tomatoes, and then I saw a big can of tuna. I immediately remembered when my sister, Jeanie, made a rigatoni dish with tuna many many years ago, and I thought AHA! This is the answer! 

 Well, of course, I had no recipe.... I just started throwing things into a pan, whatever sounded good, whatever I had on hand. Lo and behold! It turned out great!! Like, much better than I expected, if I'm being honest. The most surprising thing I noticed is how fresh and light it was. Do you know how sometimes you eat a big dish of pasta and you feel like a ton of bricks afterward? That was not the case with this one. I even had seconds, and it was just enough to hit the spot without being to much.

 So then I got to thinking, this is the perfect dish to serve if you like to do Meatless Mondays (yes, thats a thing) or if you religiously choose not to eat meat on Fridays. Serve it with some warm crusty bread and a nice schmear of butter and you'll be living your best life. I promise! Try it!

 

1 lb box of your favorite shape of cut pasta (I used cavatappi)

several big glugs of good olive oil 

1 small onion, minced

3 or 4 large cloves of garlic (or more to taste), sliced

A dozen or so fresh cherry or grape tomatoes, halved

2 heaping tbs tomato paste

2 large cans crushed tomatoes (or your home canned tomatoes)

a sprinkle of salt and crushed red pepper flakes to taste

1 large (or 2 small) cans white albacore tuna, drained well

a handful of fresh basil, chopped

Grated Parmesan cheese

 

 

  In a large pot of boiling salted water, add your pasta and boil until it's just about but not quite tender. 

Meanwhile, in a large sauce pan or pot, heat olive oil over medium heat. Now add the onions, grape tomatoes, and garlic. Saute and stir until everything starts to break down a bit. The onions will soften, the tomatoes will give off their juice, the garlic with soften and sizzle. Now add the tomato paste. Stir well so that it mixes with the oil and starts to become a deeper crimson color. Now it's time for your crushed tomatoes. Add them, juice and all, to your pan. Give it a good stir, add your seasonings and basil. Let it simmer for a few minutes while you drain your can(s) of tuna. Add your tuna to the sauce and give it gentle stir, breaking it up slightly, but not completely. I like to leave a few chunks in tact. 

 Drain your pasta well. If your sauce pan is large enough, drop your pasta into the sauce, and gently toss to combine. If your pan isn't that big, place the pasta in a large serving boil, and pour sauce over it. If you want your pasta to be a little more saucy, just add a little bit of the pasta water to it. 

Top with grated Parmesan cheese and serve.

Tips:

If you're so inclined, try this recipe with the tuna that is packed in olive oil and imported from Italy. It's a bit softer and a little more expensive, but boy is it good!

Be sure to add enough salt to your pasta boiling water. A little sprinkle isn't gonna cut it. Try an entire handful instead. The water should taste salty like the ocean!

This sauce loves a little extra spice, do you? Add a bit more of the crushed red pepper flakes!

Would you like to stretch this recipe to feed more people? Try adding some sliced zucchini or yellow summer squash with your sauteed grape tomatoes. It goes really well with this sauce and you'll have enough to feed an army!

Joey's Scalloped Tomato Casserole

 

 

 

 Usually, whenever I decide to "just throw something together", I decide who the star of the dish is going to be, and then I see where the inspiration takes me.

The first spark of inspiration for this one came from one of my favorite Youtubers. Miss Lori over at Whippoorwill Holler was making an old timey tomato casserole with layers of fresh tomato slices and day old bread.  That sounded pretty awesome to me, especially with all of the fabulous Jersey Tomatoes available. Perfect! There's the star of my show! The problem was that I didn't have any bread or rolls or anything to add to the casserole. Hmm... 

 So I decided to do it anyway, but instead of doing layered slices of bread, I thought, "well, how about bread crumbs instead?" I had tons and tons of Panko bread crumbs, and I thought "oh, yes, THAT would work." Great. What else? Well.... you can't go wrong with something onion-y... chives, scallions, onions, onion powder.. definitely! What else? Garlic? Sure! And how about something fresh? Basil? Parsley? of course. Salt and pepper? Absolutely. It was all coming together quite nicely!

 The only question that remained was: cheese or no cheese? Since I happened to have it on hand, I went with it. I melted some cheese over the top, and I used quite a lot, actually. The result was pretty fabulous, I must say! And it turned out to be a great way to use up the few ingredients I had on hand. It would be a great way for you to use up those extra few tomatoes you have ripening on the window sill!

 Oh, and btw, it would have been perfectly fabulous without any cheese melted over the top. And it would work as a fabulous side dish, maybe with a piece of grilled fish and some roasted green vegetables. I do think the cheese turns it into a stand alone entree, though. 

 Either way, if you love tomatoes as much as I do, especially JERSEY tomatoes, you simply MUST give this one a try! Thanx again to Miss Lori for the spark of inspiration!

4 large tomatoes

3 scallions, chopped

1 large clove garlic, minced

2 tbs fresh basil leaves, minced

1 1/2 cups panko bread crumbs

1/4 cup AP flour

Salt and pepper to taste

1-2 cups shredded Mozzarella cheese 

Cut out the core of the tomatoes and cut them into large chunks. Place in a large bowl along with all remaining ingredients except the cheese. Give everything a good toss. Now place in a large caasserole dish. Top with cheese, bake at 350ºF for about 30-45 minutes, or until golden and bubbly on top. Let it sit for a good 10-15 minutes before serving. 

Tips:

You can peel the tomatoes if you want to, but I just left the skins on. To peel them, cut an X in the bottom of each tomato, then plunge into rapidly boiling water for about 30 seconds to a minute. Now remove from boiling water and plunge into ice water.  The peels will slip right off. 

Don't have scallions? or garlic? or basil? Use one of the other things I mentioned. Garlic powder or garlic salt instead of cloves of garlic. Onion powder, chives,  minced onions or shallots instead of scallions. Any fresh herb you like... parsley, basil, oregano, even fresh thyme or rosemary would work. That's the beauty of a casserole. It will all work!

Yes, that's the correct amount of bread crumbs. 1 1/2 cups is a lot, but remember, this isn't just a little sprinkle on top. This is an actual ingredient in the casserole and it adds body in addition to soaking up some of the tomato juices. The flour does the same thing, especially if you add the cheese over the top. The fat from the melted cheese will mix with the flour and that's how the sauce sets up. (Look at me, always thinking!)

And finally, this was meant to be a meatless dosh, but if you that strongly about it... add some sliced sausage coins... or some diced chicken... or some pepperoni for a spicy kick. Now you've turned it into a pizza casserole!

Fresh Cod with Tomatoes and Thyme

 

   Now that the weather is warmer, I tend to crave lighter fresher meals. You know, maybe something with fresh herbs (that I now having growing in pots on my patio) or maybe seafood or fresh produce. So I decided to do some browsing, and I found this recipe on a site called BBC Good Food. It looked so light and easy, I thought "ok, this one looks like it has potential", so I went with it. 

Well, lemme just tell you.. as my Dad used to say "Holy jump up and sit back down!" This is absolutely one of the most delicious recipes I've made in quite a long time. I loved it so much that the day after I made it, I went back to the store to buy more fish so I could make it again. I'm not even kidding when I tell you I couldn't stop eating it. And it was right then and there that I decided to feature this recipe in my menu for my next dinner party. 

 Not only is it absolutely delish, but it's also a snap to throw together. It's literally the perfect summer meal because it's ready in less than 30 minutes, and you don't even need to turn on the oven. Side note, I think this might also be the perfect meal to make for someone who's a little unsure when it comes to eating a fillet of fish. Buy it fresh the day you'll be serving it, and there's nothing "fishy" about it!

  And if you think buying fresh fish fillets is too expensive, just remember it's still cheaper than ordering a large pizza! I really REALLY hope you'll give this one a try!!!

 

 

 

 

 

1 tbs olive oil

1 onion, chopped

15oz can crushed tomatoes

1 heaped tbs brown sugar

A few sprigs fresh thyme, leaves stripped

1 tbs soy sauce

4 cod fillets, or another white flaky fish, such as pollock

 

 

 

Heat oil in a large frying pan, add onion, then saute for 5-8 mins until lightly browned. Stir in tomatoes, brown sugar,  soy sauce, and the leaves from a few sprigs of thyme. Bring to a boil, then reduce the heat to simmer.  Simmer for 5 mins, then nestle the cod fillets down into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes, or your favorite rice.

 

 

 

Tips:

Ok, full disclosure, I've made this recipe easily a half dozen times, and I never ever measure anything. I'm sure the amounts are close, but seriously, they're just guidelines. I just add a splash of this and a big pinch of that. It always works. Also, I never bother to strip the leaves from the sprigs of thyme. I just throw the entire sprigs in. And then when it's done, I just take them out. Simple!

And speaking of adding a splash, Try this little addition........before you add the fillets into the sauce, add a splash of white wine to the sauce and give it a good stir. It's FABULOUS. Just a few glugs is all you need. I like to add a few glugs of wine when I cook rice too. It just elevates the flavor! Of course, it's not needed, but I love it. 

I keep saying I'm gonna try this recipe with chicken, but it never seems to happen. One of these days! 

Btw, I did make it for my next dinner party, and there was literally nothing left! Swoosh! Gone. I guess everyone liked it!!

Simple Summer Squash Starter

 

This is an easy side dish that is as simple as can be. If I’m being completely honest, I debated on whether or not to post it, because it’s not really a recipe, exactly. It’s just a few veggies sautéed together. Does that count as a recipe? I guess it doesn’t really matter. Anyway, I’ve made it several times over the last few weeks because it’s just so good, so I figured I’d share.
 So lets talk about it for a second. Want to?
It’s just any combination of sliced summer squash… Zucchini Yellow Crookneck, Pattypan, any kind you like… sauteed together with tomatoes, onions, garlic, and fresh basil. Thats it. No bells and whistles, just as simple as that. But here’s the thing.. You can either serve it as its own side dish, along with grilled chicken, or fish or any other main dish you like. Or else you can use it as a starter for other dishes. Toss it with any kind of pasta for a main dish. Add some sautéed diced chicken and a little heavy cream for a rich and creamy sauce. Toss it into any casseroles, soups or stews whenever your dish needs some fresh vegetables. The possibilities are endless!
Last week, I made a casserole that I’ve been calling the Kitchen Sink Casserole, because it had everything in it but the kitchen sink. I started with the summer squash, added cheese tortellini, then added shredded chicken, basil, oregano, parmesan cheese, shredded mozzarella cheese on top, and then baked it in a giant casserole dish. It was a HUGE hit and it fed a crowd. Doesn’t that sound amazing?? it’s also a great way to use up all that extra zucchini from your garden. So, I hope you’ll give this a try. I’m sure you can think of loads of other ideas! Enjoy!

vegetable oil
Zucchini or any other kind of summer squash, sliced or diced
Onions, diced
Tomatoes, either fresh or canned
Garlic, minced
Fresh herbs, such as basil, oregano, thyme
Salt and pepper to taste

Use as much or as little of each item as you like.
Slice or dice all the veggies. Toss them into a big skillet or wok with a little oil. Toss them around the pan until they’re tender and cooked through. That’s all there is to it. Add fresh herbs, and season to taste.
Depending on the size of your skillet and how many veggies you have, you might want to sauté them separately or in batches, and then toss everything together after they’re cooked. That’s it!

Tips:
I like to use canned sliced stewed tomatoes. You could also use diced or whole canned tomatoes and then cut them up. I wouldn’t use puree or crushed, because I like the large pieces of tomato. If you’re using fresh, you can choose to peel them or not. Either way would be fine.
If your squash is not too large, you don’t have to peel it. The skins are very tender and add delicious color to your dish. If you let your garden squash grow quite large, then the peels became quite tough and much less palatable, so peeling them would definitely be a must.
You can make a big batch and then just store it in the fridge or freeze in ziploc freezer bags. I made a giant batch and then pressure canned it in jars (which is actually not recommended, but what can I say… I’m a rebel.) You do you!

Joey's Summer Squash Pie

  So I was looking for fun recipes to try with zucchini. During this time of year, I always like to find some new zucchini recipes, just because it's so abundant. Sooo.... what'll it be this time.....Do I wanna go sweet like zucchini bread? or savory as with an entree? And then I thought, ooooo how about a pie? YUM. So I googled, and immediately found a recipe from Taste of Home and it looked pretty awesome, so I thought I'd have a go.
 Well, the first thing I noticed is that it was kind of similar to a tomato pie recipe I've been making for years. In that pie recipe, you layer slices of tomatoes with fresh basil and scallions, then you spread a mixture of shredded cheese and mayonnaise over the top, and bake it. So this was basically the zucchini version of that recipe. I immediately thought "why have I never done this before?" I'm forever looking for new ways to reinvent old recipes, and I'm still completely amazed that I never tweaked that tomato pie.
 So, now, I'm reading the squash pie recipe, and I'm already deciding what changes to make. Not to the method, but mainly to the ingredients. Full disclosure, I always find summer squash to be a little bland unless you pump up the flavor a bit, so I added a few aromatics. (Basically I can never leave well enough alone!) Fresh herbs, onions, peppers, garlic.... it just seemed like this pie was calling for them!!
 Oh, and one more thing... with the tomato pie recipe, the one problem I always have is that the fresh tomatoes bring too much liquid to the party, and you end up with a soggy pie. So, recently, I started adding a little flour to the filling, just to help thicken it up a bit. It worked with the tomatoes, so I did that here too. And I must say those extra aromatics really boosted the flavor. It turned out great! At the very first bite, I thought "ooh that's REALLY good." Dontcha just love that feeling of getting something right on the very first try? Seriously delish! So if you happen to have a home garden that is overgrowing with a million zucchini, give this one a try. Serve it with a little side salad and there's your perfect brunch or light dinner. It's really just that good!





1 unbaked pie crust (ready made, or your own)
1 large egg, lightly beaten
olive oil
2 cups roughly diced zucchini
2 cups roughly diced yellow summer squash
1 medium onion, roughly chopped
1 red bell pepper, roughly chopped
1/4 teaspoon garlic powder
salt and pepper to taste
a couple sprigs EACH fresh thyme, fresh basil, fresh oregano, finely chopped
2 cloves garlic, minced
1/4 cup flour
2 large tomatoes, sliced
1 cup shredded mozzarella cheese
1/2 cup mayonnaise



Heat oven to 350ºF.
Line deep dish pie plate with pie crust pastry. Crimp to make a decorative edge. Line pie shell with parchment paper. Fill with dry beans or pie weights. Bake for 15 minutes. Remove pie weights and parchment. Brush with beaten egg. Bake for an additional 10 minutes. Remove from oven and set aside. Meanwhile, make the filling.
  To a large skillet or wok, add a few big glugs of olive oil. When the oil is hot enough, add the zucchini, yellow squash, onions, and peppers. Saute over fairly high heat for a good 10 minutes, stirring often, until very tender. Add garlic powder, salt, and pepper. At the last minute, add garlic, fresh herbs, and flour. Stir until well combined and cook for only another minute or two. Spoon into baked pastry shell. Top with tomato slices. Combine the cheese and mayonnaise; spread over the top.  Bake for 30-40 minutes or until golden brown. Remove from oven and let stand for a good 15 minutes before cutting.



Tips:
Like I said, I just couldn't leave this one alone. I had to add my own little spin. But just because I like certain things, doesn't mean you have to! Don't like peppers? Leave 'em out! Want to add eggplant? Go for it! Add any combination of veggies you want, or just do all one kind! It'll still be fabulous!
Also be sure to season everything well. It will probably need more salt than you think it will!

Tomato Cobbler

 I suppose I'm biased since I live in The Garden State, but you just can't tell me that you'll ever have anything better than JERSEY Tomatoes. Nothing else compares!! I mean, you may THINK you've had a tomato before, but you've never had one until you've had a Jersey tomato, that's all I'm sayin'. Quick story... Years ago, I took a road trip down to visit my friends Carol and Tom in Florida, and I brought an entire bushel of Jersey Tomatoes with me. As soon as I got there, Carol immediately grabbed one of the tomatoes and a shaker of salt, sat down at the kitchen counter, and ate it right out of her hand like it was an apple. True story! They're just that good! And at the end of summer, we have tons and tons of them. It's actually not uncommon for my sister Cathy and me to put them up in jars, literally over 100 lbs at a time, just to preserve them for the rest of the year. YUM. So this year, I was thinking of different tomato recipes, and I thought "How about a cobbler?"
  Usually when you think of a cobbler, you think of a dessert made with apples or peaches or any of your favorite fruits, with sweet biscuits on the top, am I right? But have you ever had a SAVORY cobbler? I once made a Savory Corn Cobbler (which was fabulous btw), and so this year, I thought "Why not make a cobbler with tomatoes?" YES. ABSOLUTELY. You basically stew some tomatoes on the stove with some herbs and aromatics, top 'em with some home made drop biscuits, and then bake the whole thing until golden and bubbly. How can this not be good? I took one taste and immediately wondered where this had been my whole life. It's just SO good! This recipe has two kinds of tomatoes in it, so that's doubly delicious in my book.
 So if you have any tomato lovers in your life, or if maybe you have a garden with a surplus tomato crop for the end of summer, THIS is the recipe for you. It's from Food Network Magazine and it's one of my new favorite things. Like, ever. In life. I literally just made it and now I want to make it again. Yes, there are a few steps, but it's all very easy, even for the cooking novice. Maybe serve with a nice salad for dinner or even for brunch?  Yes please!



For the filling:

3 tablespoons unsalted butter

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon chopped fresh thyme

1/8 teaspoon cayenne pepper

3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks

1 teaspoon packed light brown sugar

Kosher salt

2 cups cherry tomatoes, halved

3 tablespoons all-purpose flour

For the topping:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon granulated sugar

Kosher salt and freshly ground black pepper

6 tablespoons cold unsalted butter, thinly sliced

2/3 cup milk, plus more for brushing

2 teaspoons whole-grain mustard

1 teaspoon chopped fresh thyme

Preheat the oven to 350ºF. 

Make the filling: 

 Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, thyme and cayenne and cook 1 more minute. Add the chopped tomatoes, brown sugar and 1 1/4 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from the heat, then gently stir in the cherry tomatoes and flour. Transfer to a 2-quart baking dish and dot with the remaining 1 tablespoon butter. 

Make the topping: 

 Whisk the flour, baking powder, granulated sugar, 3/4 teaspoon salt, and black pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea-size pieces of butter. Add the milk, mustard and thyme and gently mix with a fork just until a sticky dough forms, being careful not to overwork the dough. 

 Drop balls of dough over the tomato filling and brush the dough with milk. Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour. Let rest 15 minutes before serving. 

Tips:

One of the keys to this dish's success is the fresh thyme. Yes, you could use dried thyme, but the fresh is just so much better, in my opinion. I literally made a special trip to the store to get it.

Instead of using cayenne pepper, I used crushed red pepper flakes. Why? Because I like them! I also used half and half instead of milk because that's that I had on hand.

When I added the flour to the sauce, I took some of the juice from the tomatoes in the pan, let it cool for a bit in a small bowl, and then whisked in the flour to make a slurry. When it was well mixed, I stirred it back into the pan. This insured that there wouldn't be any big lumps of flour in the sauce. 

 Oh, one other thing.. The recipe doesn't say to peel the tomatoes, but I did anyway. Well, not the cherry tomatoes, but just the large ones. It's just a personal preference!

For a quick tutorial, watch my video How To Peel A Tomato !

Basil, Corn, and Tomato Bake

  OK, first, let me just say that this is a FABULOUS casserole, but here's the thing...I don't like the name. There. I said it. It's a Taste of Home recipe, and this is what they named it, but if this were my recipe, I'd called it a Zucchini, Corn, and Tomato Bake. Doesn't that sound better? I mean, clearly zucchini is one of the stars in this play, so why would you leave his name off the marquis? That just makes no sense to me. Who's with me on this? Anyone? Anyone? OK rant over.
 I made this dish for a family event a few weeks ago, and it was a big hit. If you know me, you know how much I love Jersey corn and tomatoes, so this was the perfect vehicle for them. And with the fresh basil, it tastes like summer in a casserole. So fresh, so flavorful! To be honest, I thought of adding bacon to it, because BACON, but then I kind of liked the idea that this was a vegetarian option at a barbecue with all kinds of big meats happening on the grill. Still, I'm sure bacon would be a good option. Or maybe some other kind of protein. Maybe some shrimp? ooo that sounds good! (You know I can never leave well enough alone, right?).  Anyway, definitely give this one a try. And let me know if you agree with me about the name! hahaha




2 teaspoons olive oil
1 medium onion, chopped
2 large eggs
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
4 cups fresh or frozen corn
1 small zucchini, chopped
1 medium tomato, seeded and chopped
3/4 cup soft bread crumbs*
1/3 cup minced fresh basil
1/2 teaspoon salt
1/2 cup shredded mozzarella cheese
Additional minced fresh basil, optional



Preheat oven to 350°. 
In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt, and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.

* To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form.

Tips:
Whenever I add zucchini to a casserole, I like to saute it a bit before assembling everything. This helps to evaporate some of the excess water from the zucchini. So I just added it to the pan when I sauteed the onions. Also make sure to seed the tomatoes before you add them. Again, you don't want all that extra liquid going in. No one likes a runny casserole!

Joey's Sun Dried Caprese Dip

 Here's a really simple party dip that you can throw together in a snap. I made it for Tory and Ryan's house warming party and everyone gave it a big thumbs up! Basically, I wanted to make a quick dip, but didn't feel like going to the store. This is what I happened to have on hand, so here we are!
 Its brilliance is in its simplicity, really. It's pretty much one of those "how can this not be good" sort of dishes. And it only uses a few ingredients, so it's as easy as can be to throw together. Sometimes the simplest things are the best, dontcha think? Make this for your next party or casual hang.
This one's a keeper!

2 (8oz) pkgs cream cheese
1 cup Ranch dressing
1 small jar sun dried tomatoes in oil, drained and chopped
fresh basil

Using an electric mixer, simply whip together the cream cheese and ranch dressing. Spread onto your serving plate in an even layer. Top with sun dried tomatoes and ribbons of fresh basil. Serve with Triscuits or your favorite cracker.

Tip:
Not a fan of ranch dressing? Use any other kind of creamy salad dressing you like! But seriously, who doesn't love ranch dressing??? That would be like not loving bacon. That just makes no sense to me.

Chicken Pesto and Zucchini "Pasta"

  Ok, so, it's the end of summer and you have a ton of zucchini, tomatoes, and basil from your garden and you have no idea what to do with them, am I right? Well, this is absolutely the recipe for you! Actually, even if you don't have a garden or a ton of zucchini and tomatoes, this is still the recipe for you! I saw it in one of those Tasty videos that is bouncing around social media and it looked easy, so I gave it a shot. I must say, it really is, well, quite TASTY! It's also very quick to make, so it's perfect for a midweek meal. And yes, as you can see there's no pasta in the dish. It's just ribbons of zucchini masquerading as pasta, which is great news for anyone who may be choosing cut down on carbs. On the flip side, if you want to add real pasta to it, go right ahead! It'll be awesome!
  So no matter how you decide to make it, I know you'll absolutely love it. It's definitely just the thing when you want one last taste of summer before the cooler weather rolls in!


4 cups basil
1 cup grated Parmesan cheese
½ cup pine nuts
2 cloves garlic
½ lemon, juiced
Salt, to taste
Pepper, to taste
½ cup olive oil
 Oil
3 zucchini
1 cup cherry tomatoes
2 boneless, skinless chicken breasts, chopped



 In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
 With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
Slice the cherry tomatoes and set aside.
Heat a skillet over medium high. Add a little oil to the pan, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through. 

Tips:
Honestly, I wouldn't change a thing. It's so fresh and flacvorful, just make it as is, and you're good to go. If you want to take a little shortcut, you could use jarred pesto sauce, but fresh is always so much better. 
If you want to make it a meatless dish, simply leave out the meat! It'll be delish either way!

Joey's Chicken Aurora

  Have you ever heard of Aurora sauce? Basically, it's just a fancy name for a tomato cream sauce. Kind of like if Marinara and Alfredo had a baby, her name would be Aurora. (see what I did there?) You may have also heard of it as a "blush" sauce, but it's pretty much the same thing either way. I made this dish for a casual movie night not too long ago, and I must say it turned out exactly as I hoped it would. This is my go-to type of recipe whenever I'm having a few friends over and it's always a big hit. Bite-sized chicken pieces, dredged in a little flour to give some texture, served over pasta with a rich delicious sauce. Seriously, what's not to love?
 TBH, this recipe did not start as a chicken recipe. I was looking for a way to use some of my fresh herbs. I have window boxes filled with herbs all summer long, and they grow like CRAZY! So this was a good way to use some of them. Adding the chicken was sort of an afterthought!
 Now, I know the sauce is a little bit rich, but trust me, the fresh herbs really cut through it, and the tang from the tomatoes really rounds everything out. I'm not even kidding when I tell you that I couldn't stop eating it! I don't eat pasta very often, but when I do, I like to make it count. And this dish is ABSOLUTELY worth every bite, with its velvety cream sauce, the fresh herbs, the zesty tomatoes, and that tiny little game-changing splash of sherry. Definitely add this to your repertoire of quick meals. It's just as perfect for a quickie no fuss weeknight meal as it is for a movie night or an elegant dinner. You'll definitely get rave reviews! Promise



1 lb any shape cut pasta
3 boneless chicken breasts
seasoned flour for dredging
1 jar sun died tomatoes, in oil
3 cloves garlic, minced
1 cup heavy cream
1 cup milk
a splash or three of dry sherry
1 tbs fresh basil, chopped
1 tbs fresh oregano, chopped
handful of grated Parmesan cheese
salt and pepper to taste



 Fill a large pot with water. Add a good handful of salt. Bring to a boil. Add pasta and give it a stir. Boil according to package directions to desired tenderness. Drain well.
Meanwhile, cut the chicken into small pieces. Dredge the chicken pieces in flour until coated. In a large shallow pan, saute the chicken in a little oil or butter, until lightly browned on the outside, and cooked almost but not quite all the way through. Do this in batches, making sure not to crowd the pan. Remove chicken to a separate plate and set aside. While the chicken is cooking, drain the sun dried tomatoes and then julienne them into strips. After removing the last batch of chicken from the pan, add remaining ingredients. Stir well, making sure to scrape up any browned bits from the pan. Now add the chicken back to the pan, and finish cooking in the sauce. Adjust seasoning, if needed. Serve over pasta.


Tips:
You can easily serve this as a meatless dish. It absolutely stands on its own without the chicken.
For the seasoned flour, I like to just add salt, pepper, and garlic powder, but feel free to use anything you like.
When you're cooking the sauce, if it becomes too thick, just add a few more glugs of milk.
If you don't have sherry, you can add a little brandy, or vodka, or a little dry white wine. It's absolutely the key to the whole dish, so be sure to include it!
When you're adding the herbs, cheese, and sherry, add as much as you like!
If you'd like to add a little heat, add a few shakes of crushed red pepper flakes.
Btw, this sauce is FABULOUS over any kind of ravioli. Just sayin!

Joey's Easy One-Pot Pasta

 This is one of those recipes that has been circulating around the interwebs for a while now. It seems there are several versions, and they're all very similar. Martha has one, Southern Living has one, and on and on. My problem with many of them is that they only use 12 ounces of pasta instead of the full pound. It's fine. I get it. If you add the full pound to your skillet, it won't all fit with the rest of the ingredients. But who cooks only 12 ounces? I don't know about you, but I always cook the whole pound. So I figured, why not just use a bigger pot??? Seemed like a no-brainer to me. My next issue with the other versions is that it doesn't really go very far. I mean, I wanted it to be enough to feed 4 people. So, I figured, let's add sausage to it! That'll help stretch it a little. And that's exactly what I did. And do you know what? It turned out perfectly!! It tasted great, everyone had plenty to eat, and I even had enough leftover for lunch the next day. And it's so easy, you just keep adding things to the pot! Simple! So you should definitely keep this recipe your repertoire. It's ready in less than a half hour so it's perfect for any weeknight dinner. It's also a great menu option for an easy casual dinner with friends. I got RAVE reviews for it. You will too! Definitely a keeper!


8 Italian sausage links (I used chicken sausage)
1 medium onion, roughly chopped

1 lb pasta (I used linguine)
12 oz cherry or grape tomatoes, halved
2-3 cloves garlic, minced
1/2 teaspoon red pepper flakes
2-3 tsp chopped fresh oregano leaves
2-3 large sprigs fresh basil, chopped
5 cups water
1 cup Parmesan cheese

Slice sausage into bite sized pieces and place in a pot along with the chopped onion and a few glugs of olive oil. Cook and stir over medium heat just until the sausage is slightly browned and the onions are cooked down a bit. Add all of the remaining ingredients except for the cheese.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated. Add the cheese and give it a good toss with the pasta. Season to taste with salt and pepper. Serve with more cheese and a few more chopped fresh basil leaves over the top. 

Tips:
Feel free to use any kind of sausage you like. Pork, chicken, turkey, sweet or hot,  even Chorizo or Andouille. Any kind will work! Not a fan of sausage? Just leave it out! That makes it even easier. You just throw everything right into the pot, bring it up to a boil and then simmer as directed. Done.
You can use vegetable broth or chicken stock instead of water, but water works just fine.

Joey's Go-To Homemade Pizza Sauce

 I was recently making a Pizza Lasagna, and I realized that I didn't have a go-to pizza sauce recipe. So I figured I'd come up with one! Just as I usually do, I looked up a few different recipes and took what I liked from each one. And here it is! Now I have my go-to recipe and I hope you'll give it a try. Of course you can use it for homemade pizza or Crock Pot Pizza Pasta, but try it as a dipping sauce for Sausage and Pepperoni Pizza Puffs, or your favorite mozzarella sticks. You could also do mini pizzas in the toaster oven on English muffins with a little shredded mozzarella cheese on top. It's also fabulous just as a spicy sauce poured over your favorite pasta. Hopefully this will now be YOUR go-to pizza sauce recipe too! Enjoy!

3 tbs olive oil
3 tbs butter
1 small onion, finely minced
1 clove garlic, minced
1 tsp crushed red pepper flakes
2 tsp dried oregano
2 tsp cracked fennel seeds
2 (28oz) cans Tuttoroso crushed tomatoes
2 large whole sprigs fresh basil
1 tbs sugar
S&P to taste

Add the first 7 ingredients to a heavy saucepot over medium heat. Stir and saute for 2 or 3 minutes. Add the remaining ingredients. Increase the heat to bring it up to a boil, then reduce it to a low simmer for about 30 minutes, stirring occasionally. That's all there is to it! Can be made in large batches and frozen, if desired.

Tips:
 For the fennel seeds, I used a mortar and pestle to crack them and crush them a bit. You can also place them in a ziploc bag and use something heavy the bash them up so you won't have big seeds floating around in your sauce.
I leave the sprigs of basil whole so you can easily fish them out after the sauce is finished cooking. If you want, you can chop them up and just leave 'em in the sauce.
 I usually don't mention specific brands, but in this case, I only use Tuttoroso. For one thing, all crushed tomatoes aren't created equally. Sometimes they're very chunky, more like stewed tomatoes, other times they're almost like puree. Tuttoroso crushed tomatoes are the exact texture I like for pizza sauce. And I seem to remember seeing on America's Test Kitchen that they were the best tasting ones too. I could be completely wrong on that, but I'm going with it. If you don't have Tuttoroso crushed tomatoes, then I recommend using any favorite canned whole tomatoes and crushing them to your desired texture.

Meatball Sub Bubble-Up Bake

 People always ask me "Do you have any new recipes?" and I always respond with "Absolutely! what exactly are you looking for?" Most often, they'll say they want something that "is easy to make during the work week", or "only needs a few ingredients", or "will feed a crowd", or "doesn't dirty a lot of dishes." Most times, when I'm looking for a recipe, I want something delicious and hearty and comforting. This recipe is all of the above! And it's so easy, anyone can make it!
 It's a Pillsbury recipe, but I first saw it on Facebook. I can't remember who posted or shared it, but it was one of those recipe videos that are always bouncing around social media. (To be honest, sometimes I look at those videos and think "yeah, I'll probably never make that." But this was definitely NOT one of those times!)  I made it for Chris and Claire and it was an immediate hit! For some reason, they never seem to mind when I show up at their door with a casserole. LOL
 It always seems to hit the spot, especially during the colder months of the year when you want something warm and satisfying. Hope you give it a try! I know you'll love it!



1 can Pillsbury Grands Biscuits
1 bag frozen meatballs
2 cups marinara sauce (your favorite store bought or your own)
1 1/2 cups shredded mozzarella cheese
Parmesan cheese and fresh basil, (optional)

Cut the uncooked biscuits into 8ths. Place into greased 9x13 dish.
Cover with sauce, start with 1½ cups, add more if you think it needs a little extra.
Place the meatballs on top of the biscuits.
Sprinkle with the cheese.
Bake at 375 for about 30-40 minutes.
Before serving, sprinkle with Parmesan cheese and fresh basil, if desired.



Tips:
The original recipe as posted on Pillsbury.com includes a sauteed green bell pepper. I didn't include it, but you do you! Add whatever you like! Sauteed peppers, onions, mushrooms, all good! 
If you don't care about having to wash another bowl, you can stir all the ingredients together in a large mixing bowl, and then pour it into a greased baking dish before topping it with the mozzarella. I think it's a little easier to mix everything in a big bowl rather than in the casserole dish. Just sayin!
When you bake the casserole, be sure that the biscuits in the center are done before you remove it from the oven. When I made it, the ones on the outside were fine, but the center ones were a little underdone. Just be sure to check that.
 

Spinach, Artichoke, and Tomato Bites

 Here's the perfect little appy to serve at your next holiday party. They look really impressive (all festive in red and green) but they're easy enough for a culinary beginner.
 I was having a few friends over for a little holiday get together, and I wanted to serve something quick and easy. So I googled a few things (literally while I was standing in the middle of the grocery store) and I happened upon this Pillsbury recipe. (Actually, they called it Spinach Artichoke and Feta Bites, but since I wasn't using feta, I decided to change the title just a little. I'm sure the folks at Pillsbury won't mind!). They were done in no time, and were a HUGE hit among my friends. I'm sure your friends will love 'em too! Better make a double batch!


1 box (10oz) frozen creamed spinach, thawed
1 can (8oz) crescent dough sheet
1 jar (6oz) marinated artichokes, drained, chopped, patted dry
2 tbs drained chopped oil packed sun-dried tomatoes
grated Parmesan cheese


 Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Unroll dough on work surface. Press into 12x8-inch rectangle. Using pizza cutter, cut dough into 6 rows by 4 rows, to make 24 squares of dough. Gently press squares into mini muffin cups and three-fourths of the way up sides. Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato and a sprinkle of grated cheese to each cup. Bake 11 to 13 minutes or until dough is deep golden brown. Let stand 1 minute in muffin cups. Remove from muffin cups with fork. Serve warm.


Tip:
If you'd like to use feta cheese as the original recipe does, just divide about 1/4 cup of crumbled feta evenly between all the cups and then proceed as directed. I used Parmesan cheese just because I like it better and I happened to have it on hand. Use whichever kind you like! 

 

Zesty Zucchini "Spaghetti"

 Here's a quick and easy throw together dinner that, for me, screams summer in a bowl. Instead of having pasta (since I'm choosing to restrict carbs from my diet), I decided to make "noodles" out of the zucchini! It's not exactly the same, of course, but it absolutely satisfies the craving for a big bowl of delicious and hearty Italian-ness.
 I used a mandolin slicer to make long strands of zucchini and they act as the spaghetti. Then you add some tomatoes, basil and cheese, and boom, there's your dinner. It was SO flavorful, I couldn't stop eating it! And it's something different to do with all the extra zucchini (if you happen to be lucky enough to have your own vegetable garden.) Definitely give this one a try!


3 medium zucchini
olive oil
2 cloves garlic, chopped
1 14oz can diced tomatoes
1 pint grape tomatoes, halved
handful fresh basil
kosher salt to taste
crushed red pepper flakes to taste
lots of Parmesan cheese (or Vegan substitute)

 Shred zucchini into long noodles using a mandolin slicer or box grater. Set aside. Add a few glugs of olive oil to a large pan over medium heat. Add garlic and saute for just a minute or so, being careful not to burn it. Add the can of tomatoes, salt and red pepper flakes. Add the zucchini noodles and give everything a good stir. Cover and cook about 8-10 minutes or until noodles are tender. Add grape tomatoes, chopped fresh basil and Parmesan cheese. Toss everything together and serve immediately.


Tips:
 When you shred the zucchini, go lengthwise so you wind up with nice long noodles. Just shred the outside of the zucchini down to the seeds. If you try to make noodles out of the center where the seeds are, they'll just fall apart. You can either discard the center or chop it up and throw it into a soup or salad.
If you don't have a mandolin slicer, you can still dice up the zucchini and saute it for a bit before adding the other ingredients.
If you'd like to add chopped onions with the garlic, go for it!
 If you'd like a thicker sauce, add a little tomato paste with the can of tomatoes.