Now that we have moved to the Seattle area, football play-offs are much more exciting. We have kept track of more than one favorite team (yes, we are a house divided) and are looking forward to the Big Game at the beginning of February. It is no secret that I love making warm dips to eat while we watch sports. This new one is for the kid in all of us: SpaghettiOs Dip. Continue reading
Oy! Only ten more days until Christmas and I am SO not ready. I have so much shopping still to do. Luckily, I think I can get it done at two or three stores. With life so busy, I am glad that there are quick dinners that can be made up in less than 30 minutes. I refuse to get caught in the fast food trap. Continue reading
Serve up some hidden vegetables in this Italian Pasta Casserole with Zucchini. Continue reading
Did you know that if you substitute some butternut squash for cheese in a pasta dish that you don’t need to add any additional thickener? Sneak in vegetables and nutrition with this Pasta Squash Pasta and Cheese with Tomatoes!
Beef Lombardi is a hearty casserole with ground beef, egg noodles, cream cheese, tomatoes and tons of flavor.
I know it’s almost Christmas and everyone is anxious to read about the latest fudge or cheese filled appetizer, but let’s face it folks, we all have to sneak in a little dinner here and there. And is this ever a dinner to remember! Oodles of oniony cream cheese layered between egg noodles and a beefy tomato sauce will have you saying, “What plate of holiday cookies?” and going back for seconds and thirds. Continue reading
Ah school; I love it and I hate it. I love that the kids are busy, but I hate that the kids are busy. That busyness floods the family’s schedule with homework, unscheduled trips to stores, school meetings, sports and so much more. I have to pack up my summer laziness and find my inner organization mojo for another year. It also means that I need to start making hearty, delicious meals that will bring the family to the table. Manwich is one of my little helpers. With its kid-stopping power, my family is sure to put down their homework, get up from the computer and come in from the yard to sit down to a #Manwich meal, especially if its a sloppy Joe lasagna.
Time is rushing on toward summer. It seems like we were complaining so much that winter wouldn’t leave and now there are only two weeks left until summer vacation starts! With time spinning crazily out of control, I turn to simple dinner recipes. I found a cookbook on clearance called Southern Living Rotisserie Chicken Cookbook (brought to you by Winn Dixie) a while ago. It is full of convenient recipes like this King’s Ranch Pasta and Cheese.
Necessity is the mother of so many of my recipes. Seriously, if I didn’t have leftover roast or chicken or bones or whatever staring at me from the refrigerator, how many dinners would simply be spaghetti and meatballs? Continue reading
This month’s Pass the CookBook Club book is Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth of Love & Olive Oil. As an added bonus this month, we are also able to giveaway three copies of this wonderful cookbook! As always, three recipes were chosen for us to pick from, each of us made one. You can see the dishes in the linky at the bottom of the post.
Do you add dill to your chicken soup? I first saw it done when I was researching Chicken Noodle Soup as a Jewish grandmother’s cure for illness. So many of those recipes had dill that I had to try it. Now, it’s a required ingredient in my kitchen. Boy! Does it ever ramp up the flavor of what might be considered a “ho-hum” soup. Continue reading
This is a tale of a culinary coup. I pulled one over on my entire family with complete success. My kids, who turn up their noses in disdain when I even remotely suggest that they eat winter squash, gobbled up this pasta and cheese casserole like there was no tomorrow. Even my husband didn’t notice that slight note of squash with the cheese. Score one for the vitamins! Continue reading
I found a similar-to-this-recipe in the January All You magazine and just had to make it, gluten free of course. I have discovered that frittatas are one of the best ways to get my kids to eat their vegetables. And they can be a wonderful meatless meal. Continue reading
It’s time for the monthly Improv Cooking Challenge! This month we are celebrating all things pasta and cheese. It seems fitting with the children back in school that the ingredients are kid friendly. I know, at least in my family, that all five of my kids love macaroni and cheese, lasagna, and all other cheese and pasta combinations.
I couldn’t figure out a title for this dish that fully described it, but didn’t lead you to believe it was something else. Confused? Well, so am I. When I hear the word lasagna, I picture layers of cheese and tomato sauce in an Italian style pasta dish. Even saying lasagna rolls evokes the idea that there will be tomatoes or Italian sausage involved. That is not the case here. It’s the pasta shape that is getting me in trouble here. Continue reading
Time is a commodity that is in short supply at my house. School has started in full swing; four children in three schools. I keep hoping that things will calm down as we get into a groove, but with a son playing high school football and another in theater, I have a feeling that we haven’t seen anything yet! Our days start at 5:30am and go, go, go until at least 10pm. Sometimes I go to bed and my oldest is just starting his homework. Continue reading
My sons are huge Marvel fans and watch (and practically memorize) every single movie that comes out that contains any kind of super hero. They can tell me how each character is related to the next, where they came from and what they can do. I think there may even be a wiki for marvel characters that they reference when rolling their eyes at my ignorance. They are huge critics of movies that don’t follow the comics or cartoons exactly as they should. They consider creative license on the part of the movie makers, nothing short of blasphemy.
I rarely pay full price for a magazine subscription. In fact, if I have to pay more than $5, I have to really think about how much I want that magazine. I have been known to stroll down the aisles at the grocery store looking for magazine offers on boxes of popcorn! My favorite online source for magazines is Best Deal Magazines. When I feel like pampering myself, I head over there and subscribe to a new magazine for $4.69. I know, I really go all out when I splurge! Continue reading
A month has not gone by in my 25 years of marriage that I have not made at least one casserole for dinner. Odds are, over the years, it’s closer to one or two per week, but I like to exaggerate on the safe side! The magic thing about the word casserole is that it can be interpreted so many ways and you can serve them for breakfast, lunch or dinner! Continue reading
Since going gluten free over a year ago, I have learned that I am more of a feeder than an eater. I don’t often cook for my own eating pleasure and I rarely bake for myself anymore. I get more of a kick from watching people eat and enjoy my food than I do from eating it myself. This dish is a great illustration of just that point. I can’t eat it at all, but my family simply goes ga-ga when I tell them I am making “that garlic ravioli.” They eat it with gusto and then fight over the leftovers. Continue reading
Gluten-free spaetzle are a rustic Eastern European pasta.I grew up eating spaeztle. My father is mostly German with just a smidgen of Irish. Those German cooks in my family passed down certain recipes that came from the Old Country. When my dad married my completely non-German mother, he insisted that his mom teach her how to make spaeztle.
My kids and husband all love regular spaeztle, but I was seriously missing them with my gluten intolerance. So, with determination, I attacked the recipe and came up with this gluten-free version. I was pretty pleased with the results. Remember to drizzle lots of butter over the cooked pasta. It’s the only way.
- 1 Tbsp xanthan gum
- ⅓ cup sweet rice flour
- ⅓ cup tapioca starch
- ⅓ cup cornstarch
- ½ tsp salt
- 3 eggs
- enough milk to moisten dough to a really thick paste
- Combine all of the ingredients.
- Drop by teaspoon into gently boiling water.
- When the pastas float, they are done.
- Serve with butter (or gravy).