A pizza casserole with a crusty, cheesy topping of dough that “bubbles up” above the filling as it bakes.
Chicken pot pie is a heartwarming classic that warms you from the inside out. My version is packed with all the usual suspects: carrots, celery, onion, peas and chicken as well as some unusual like broccoli florets and corn. I made a double crust using King Arthur White Whole Wheat. Love that stuff! A tender, flaky crust is something you can never have too much… [Read more]
A casserole that is certain to perk up a routine taco night and make it extra special! The ‘lasagna’ is made by layering seasoned taco meat in a baking pan between corn tortillas with black beans, corn, cheddar cheese and taco sauce, then baked off. The result is a hearty and rustic dish reminiscent of a taco. Only better. The recipe is versatile and highly… [Read more]
This crustless quiche recipe features fresh cauliflower florets with garlic, Swiss cheese and plenty of fragrant thyme. It’s a light and eggy savory pie that can serve as a side dish or as the main attraction. Cauliflower is just coming into season in my neck of the woods making it dirt cheap and as fresh as can be. In my house quiche is a go-to… [Read more]
This is a hearty recipe for Chili Pie with a Green Chile & Cheddar Cornbread Crust. You may know it as Tamale Pie. It was a toss-up between the two over what to name it. Since I used all the basic ingredients I love in my chili I went with it. And because it didn’t taste like any tamale I ever had. This is a… [Read more]
This is a comforting recipe for Baked Ravioli and Meat sauce with all the beloved flavors of lasagna but but being a lot quicker and easier to make. Using frozen or fresh cheese ravioli is the time saver. Even though the meat sauce needs a bit of time to prepare it’s necessary for making this potentially dull dish delectable. And for giving it a home-made… [Read more]
The moment I laid eyes on this recipe from Tyler Florence I knew I would be making it in one form or another. Bite-sized cheese ravioli are stuffed into the middle of acorn squash and covered in a creamy, herby mozzarella sauce flavored with garlic, thyme and sage. Parmesan and mozzarella are melted in at the end. Tyler’s recipe uses cream, but I cut way… [Read more]