Well, it's another sweltering day in good old Ohio but I want pasta now! And I don't want to slave over the stove cooking my Mama's awesome spaghetti sauce. So I have created a dish of local ingredients that I am sure you will love...Thank you Cincinnati!
Cheesy Ravioli Casserole
2 cans of LaRosa's Pasta Sauce
1 bag frozen Kroger Cheese Ravioili
1/2 package of Kroger Turkey Pepperoni
1 8 oz bag of Kroger Shredded Cheese
Kroger Parmesan Cheese
2 Tablespoons fresh basil, chopped
Spread 1/2 can of sauce in a 9 x 9 casserole dish.
Cook ravioli according to directions and drain.
Layer pepperoni slices on top of sauce.
Sprinkle with fresh basil.
Ladle ravioli on top.
Add remaining 1 1/2 cans of pasta sauce.
Top with mozzarella cheese and then the Parmesan cheese.
Bake at 350 degrees 30 minutes.
Yummy Italian Heaven!
Enjoy
A whimsical collection of everything you love to eat and cook and how to make these treats and wonderful comfort foods from items you have on hand.
Thursday, July 20, 2017
Friday, July 14, 2017
It's the Cheesiest!
Here I am, sweating like an ice filled glass on a hot summer day! And what to cook? Oh my I hate to spend hours in a hot kitchen. But give me a cold day, and I don't budge from there. I am a hopeless cook-aholic so I thought I would share some of those easy summertime recipes that don't take too long to make and are oh, so good and I still get my cooking fix in for the day. Not to mention heat up the kitchen.
Tomato pie sounded sinful when I first heard about it...and after the first bite I knew those who talked about them were right and why so many people wanted that recipe. But you have to use fresh picked tomatoes and fresh basil or your calorie filled pie just won't taste like summer!
Glorious and Fattening Tomato Pie
1 baked pie shell
4 thick sliced red or yellow tomatoes or a combination of both
Salt
4 green onions sliced
1/4 cup fresh basil, chopped
1 cup Hellman's mayonnaise (other brands are too sweet)
1 cup cheddar cheese or a mixture of your favorite baking cheeses, shredded
Place tomatoes in a layer in a colander and sprinkle with salt. Let drain for 30 minutes.
Put drained tomatoes in a layer in the pie crust. Top with green onions and basil.
Mix together the cheese and mayo. Spread on top of the pie.
Bake 350 degrees for 30 minutes. Great served hot or cold. Hide the rest.
Zucchini Casserole
3-4 zucchini, sliced
1 medium onion, sliced
8 ounces mushrooms, sliced
2 cloves garlic, minced
Olive oil
1 8 ounce can tomato sauce
1/2 teaspoon dried oregano or to taste
1/2 teaspoon dried sage, crumbled or to taste
1/4 teaspoon dried thyme or to taste
Salt and pepper
8 ounces mozzarella cheese, shredded
Grated Parmesan cheese
In a large skillet heat several tablespoons of olive oil. Add vegetables and mushrooms and saute till soft but not mushy.
Add tomato sauce and spices. Simmer until nice and bubbly hot. Put in to a large casserole dish. The size will depend on the size of your zucchini. Top with mozzarella and then Parmesan cheeses.
Bake 30 minutes at 350 degrees. Serve hot.
Here's another meatless and easy recipe. Sorry cheese lovers, none in this recipe.
Mushroom Stroganoff
1 lb mushrooms, sliced
1 onion, chopped
2 cloves garlic
Olive oil
1 tablespoon Soy sauce or to taste
1 teaspoon Worcestershire sauce
1 cup sour cream
Noodles, cooked and drained
Saute mushrooms, onions and garlic in a small amount of oil until the mushrooms are cooked through. Stir in soy, Worcestershire and sour cream. Heat through and serve over noodles.
Tomato pie sounded sinful when I first heard about it...and after the first bite I knew those who talked about them were right and why so many people wanted that recipe. But you have to use fresh picked tomatoes and fresh basil or your calorie filled pie just won't taste like summer!
Glorious and Fattening Tomato Pie
1 baked pie shell
4 thick sliced red or yellow tomatoes or a combination of both
Salt
4 green onions sliced
1/4 cup fresh basil, chopped
1 cup Hellman's mayonnaise (other brands are too sweet)
1 cup cheddar cheese or a mixture of your favorite baking cheeses, shredded
Place tomatoes in a layer in a colander and sprinkle with salt. Let drain for 30 minutes.
Put drained tomatoes in a layer in the pie crust. Top with green onions and basil.
Mix together the cheese and mayo. Spread on top of the pie.
Bake 350 degrees for 30 minutes. Great served hot or cold. Hide the rest.
Zucchini Casserole
3-4 zucchini, sliced
1 medium onion, sliced
8 ounces mushrooms, sliced
2 cloves garlic, minced
Olive oil
1 8 ounce can tomato sauce
1/2 teaspoon dried oregano or to taste
1/2 teaspoon dried sage, crumbled or to taste
1/4 teaspoon dried thyme or to taste
Salt and pepper
8 ounces mozzarella cheese, shredded
Grated Parmesan cheese
In a large skillet heat several tablespoons of olive oil. Add vegetables and mushrooms and saute till soft but not mushy.
Add tomato sauce and spices. Simmer until nice and bubbly hot. Put in to a large casserole dish. The size will depend on the size of your zucchini. Top with mozzarella and then Parmesan cheeses.
Bake 30 minutes at 350 degrees. Serve hot.
Here's another meatless and easy recipe. Sorry cheese lovers, none in this recipe.
Mushroom Stroganoff
1 lb mushrooms, sliced
1 onion, chopped
2 cloves garlic
Olive oil
1 tablespoon Soy sauce or to taste
1 teaspoon Worcestershire sauce
1 cup sour cream
Noodles, cooked and drained
Saute mushrooms, onions and garlic in a small amount of oil until the mushrooms are cooked through. Stir in soy, Worcestershire and sour cream. Heat through and serve over noodles.
Sunday, July 9, 2017
Eggs-actly!
In the good ole summer time, when it's hot and humid here in Ohio, it seems senseless to slave over a hot stove or oven! Gone are the days of Grandma's summer kitchen which was well shaded and always had a breeze. Oh, those Pennsylvania Dutch Grannies sure knew how to make delicious meals out of what ever they had on hand and cold summer suppers were worth the wait! My great Grandma was Pennsylvania Dutch, from Westmoreland, Pennsylvania. I have fond memories of her and her cast iron wood stove (except for in the summer) and all of the wonderful treats she created for me. As eggs were always abundant, cheap and took little time to cook, many meals comprised of egg dishes. So, without further ado I give you a plate full of easy egg-based dishes for those sweltering summer dinners. Where's my fork?
Pennsylvania Chicken Bott Boi - also known as Chicken Pot Pie but in my house my Dad called it Chicken with Tire Patches. This can be prepared the night before, early in the morning or in a crock pot.
1 whole stewing chicken
1 Onion
1 Carrot
Salt and Pepper
Water
Place in a large soup pot with enough water to cover. Bring to a boil, skimming off the foam as it rises. Turn the heat on medium low, cover and simmer until the chicken falls off the bone. Cool. Remove skin and bones and roughly chop the chicken and vegetables. Drain the fat off the broth if you like but I keep it as it adds more flavor. Return the chicken to the broth. At this point it can be refrigerated.
Bott Boi Noodles
Eggs
Salt
Flour
For each cup of flour add 1 teaspoon of salt and 3-4 eggs. Mix with floured hands and roll out on a well floured board, table top or pillowcase adding more flour if too sticky. It will depend on how large your eggs are. Roll out in to a rectangle about 1/8" thick. Sprinkle with a little extra flour then cut in to 2-3" squares and cover with a dish towel to dry. You want them to be firm and dry enough to pick up easily.
About 30 minutes before you are ready to serve, heat the chicken and broth to a boil. Drop the noodles one by one in to the broth and give them a stir occasionally so they won't stick together. They will be chewy but cooked through when they are done.
Serve on top of a mound of buttery mashed potatoes (make ahead refrigerator mashed potatoes recipe follows) and serve with cottage cheese and sliced tomatoes.
Refrigerator Mashed Potatoes (keeps up to 1 week)
5 pounds potatoes, peeled
1 cup sour cream
1 tablespoon butter
6 ounces cream cheese
2 teaspoons onion salt
1 teaspoon salt
4 teaspoons pepper.
Peel and boil potatoes. Drain. Whip till smooth then add remainder of the ingredients. Place in refrigerator covered until ready to use. They also freeze well.
More eggs........
Many of my Saturday afternoons are spent listening to Cooking With Marilyn on WKRC 550am radio, broadcast from Cincinnati. She always treats the listeners to so many great recipes and cooking ideas. One episode mentioned her cookbooks so I immediately got on Amazon and found several available and purchased one. Below is one of her egg recipes that is so good!
Dilly Deviled Eggs
1 dozen hard boiled eggs, cooled and peeled and sliced in half lengthwise. Remove yolks and set aside.
1/2 cup finely chopped sweet salad onion
1/3 cup chopped fresh dill
1/2 cup mayonnaise (it has to be Hellman's in my house!)
1/4 cup sour cream
1/4 cup Dijon mustard
Salt and pepper to taste
Mash egg yolks. A potato masher works great! Add remaining ingredients and put in to halved egg whites. Sprinkle with dill or paprika if you like.
Variation: Make egg salad chopping whites and yolks together.
And another delicious egg recipe from Marilyn.
Chef Cornelius' Very Veggie Frittata
2 potatoes, peeled and cubed
1 tablespoon butter or a mist of vegetable oil cooking spray
1 large onion, thinly sliced
1 large red bell pepper, thinly sliced
1 medium zucchini, coarsely shredded (about 2 cups)
2 tablespoons shredded fresh basil or 1 tsp. dried
Salt and freshly ground pepper
6-8 ounces garlic and herb Neufachtel cheese to taste. I used plain Neufachtel and added garlic salt and dried basil
8 large eggs (or 4 whole eggs and 6 egg whites)
5-6 drops hot pepper sauce
2 Tablespoons freshly grated Parmigiano-Reggiano
Cook the potatoes in boiling water until just fort tender Drain and set aside.
Heat a 10" nonstick skillet creased with butter or cooking spray
Add the onion and saute 5 minutes or until soft.
Add half the red pepper. Add the zucchini, basil, salt and pepper. Saute about 5 more minutes or until zucchini is just soft.
Add the potatoes and then drop the cheese onto the vegetable mixture by the tablespoon.
Whisk together the eggs and hot pepper sauce. Pour over the vegetables and stir with a fork to cover the vegetables evenly. Make a decorative spoke like pattern on top with the reserved red pepper strips. Sprinkle with the grated cheese. Place the skillet in a preheated 350-degree3 oven and bake for 20 to 25 minutes or until a knife inserted near the middle comes out clean. Serve immediately. Serves 6-8.
So, that's it for now. And you know eggs-actly what time it is now.....cooking time!
Pennsylvania Chicken Bott Boi - also known as Chicken Pot Pie but in my house my Dad called it Chicken with Tire Patches. This can be prepared the night before, early in the morning or in a crock pot.
1 whole stewing chicken
1 Onion
Salt and Pepper
Water
Place in a large soup pot with enough water to cover. Bring to a boil, skimming off the foam as it rises. Turn the heat on medium low, cover and simmer until the chicken falls off the bone. Cool. Remove skin and bones and roughly chop the chicken and vegetables. Drain the fat off the broth if you like but I keep it as it adds more flavor. Return the chicken to the broth. At this point it can be refrigerated.
Bott Boi Noodles
Eggs
Salt
Flour
For each cup of flour add 1 teaspoon of salt and 3-4 eggs. Mix with floured hands and roll out on a well floured board, table top or pillowcase adding more flour if too sticky. It will depend on how large your eggs are. Roll out in to a rectangle about 1/8" thick. Sprinkle with a little extra flour then cut in to 2-3" squares and cover with a dish towel to dry. You want them to be firm and dry enough to pick up easily.
About 30 minutes before you are ready to serve, heat the chicken and broth to a boil. Drop the noodles one by one in to the broth and give them a stir occasionally so they won't stick together. They will be chewy but cooked through when they are done.
Serve on top of a mound of buttery mashed potatoes (make ahead refrigerator mashed potatoes recipe follows) and serve with cottage cheese and sliced tomatoes.
Refrigerator Mashed Potatoes (keeps up to 1 week)
5 pounds potatoes, peeled
1 cup sour cream
1 tablespoon butter
6 ounces cream cheese
2 teaspoons onion salt
1 teaspoon salt
4 teaspoons pepper.
Peel and boil potatoes. Drain. Whip till smooth then add remainder of the ingredients. Place in refrigerator covered until ready to use. They also freeze well.
More eggs........
Many of my Saturday afternoons are spent listening to Cooking With Marilyn on WKRC 550am radio, broadcast from Cincinnati. She always treats the listeners to so many great recipes and cooking ideas. One episode mentioned her cookbooks so I immediately got on Amazon and found several available and purchased one. Below is one of her egg recipes that is so good!
Dilly Deviled Eggs
1 dozen hard boiled eggs, cooled and peeled and sliced in half lengthwise. Remove yolks and set aside.
1/2 cup finely chopped sweet salad onion
1/3 cup chopped fresh dill
1/2 cup mayonnaise (it has to be Hellman's in my house!)
1/4 cup sour cream
1/4 cup Dijon mustard
Salt and pepper to taste
Mash egg yolks. A potato masher works great! Add remaining ingredients and put in to halved egg whites. Sprinkle with dill or paprika if you like.
Variation: Make egg salad chopping whites and yolks together.
And another delicious egg recipe from Marilyn.
Chef Cornelius' Very Veggie Frittata
2 potatoes, peeled and cubed
1 tablespoon butter or a mist of vegetable oil cooking spray
1 large onion, thinly sliced
1 large red bell pepper, thinly sliced
1 medium zucchini, coarsely shredded (about 2 cups)
2 tablespoons shredded fresh basil or 1 tsp. dried
Salt and freshly ground pepper
6-8 ounces garlic and herb Neufachtel cheese to taste. I used plain Neufachtel and added garlic salt and dried basil
8 large eggs (or 4 whole eggs and 6 egg whites)
5-6 drops hot pepper sauce
2 Tablespoons freshly grated Parmigiano-Reggiano
Cook the potatoes in boiling water until just fort tender Drain and set aside.
Heat a 10" nonstick skillet creased with butter or cooking spray
Add the onion and saute 5 minutes or until soft.
Add half the red pepper. Add the zucchini, basil, salt and pepper. Saute about 5 more minutes or until zucchini is just soft.
Add the potatoes and then drop the cheese onto the vegetable mixture by the tablespoon.
Whisk together the eggs and hot pepper sauce. Pour over the vegetables and stir with a fork to cover the vegetables evenly. Make a decorative spoke like pattern on top with the reserved red pepper strips. Sprinkle with the grated cheese. Place the skillet in a preheated 350-degree3 oven and bake for 20 to 25 minutes or until a knife inserted near the middle comes out clean. Serve immediately. Serves 6-8.
So, that's it for now. And you know eggs-actly what time it is now.....cooking time!
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