Sausage and Apple Stuffed Acorn Squash

Ufff. Holiday eating. Is it getting to you too?

We don’t generally eat very much sugar around here. It isn’t something we consciously avoid it just doesn’t make me feel fantastic so I don’t buy sugary treats and what ones I do make here at home I give away pretty quickly.

Sausage and Apple Stuffed Acorn Squash

The holidays though are totally different. Tins of chocolates, boxes of cookies, rich rich rich foods, crackers and cheeses…. It goes on and on. And I can’t seem to stop myself.

Actual holiday meals don’t seem so bad and I can generally pace myself but all the in between snacking and goodies get to me.

Sausage and Apple Stuffed Acorn Squash

Everyone goes through this right?

This was a welcome reprieve in all the holiday eating. Delicious roasted acorn squash stuffed with apples and sausage. It very much resembled stuffing (you know- the kind you eat at the holidays). Healthy, fillings, not the least bit heavy or rich. Filling was the most crucial part as it helped with the after dinner dessert cravings.

Sausage and Apple Stuffed Acorn Squash

Total win.

Even my sweet husband Nathan who is often reticent to eat leftover made quick work of what we didn’t eat that night. This recipes easily fed four adults and two toddlers with about three servings left over.

Sausage and Apple Stuffed Acorn Squash

And do these ever make delicious leftovers. I do have to recommend to get the biggest acorn squash you can find. Our were huge and I could barely fit all the filling in them. Or use three instead of just two.

Sausage and Apple Stuffed Acorn Squash

One year ago today: Simple Caprese Appetizer 

Sausage and Apple Stuffed Acorn Squash (serves 6-8)

2 acorn squash, halved and seeded
1 tablespoon butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon ground sage
1 lb pork sausage (regular seasoning)
1/2 cup onion, finely chopped
1 celery rib, finely chopped
4 ounces mushrooms, chopped
2 apples, cored and chopped
1 cup fine breadcrumbs
1/2 teaspoon sage
salt and pepper
1 egg, beaten
1/2 cup grated parmesan
2 tablespoons fresh parsley, chopped

Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste. Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.

Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes. Combine the pork, vegetables, and breadcrumbs in a large bowl. Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning). Stir in the egg and parsley. Fill the squash halves with stuffing-they should be slightly mounded. Sprinkle with the parmesan cheese. Return to oven and bake, for 20 more minutes, until the egg is set. Garnish as desired with parsley and more shredded parmesan cheese.

Sausage and Apple Stuffed Acorn Squash

Oven Baked Egg Rolls

Please don’t judge me.

I have an obsession.

When it comes to all things salty I have absolutely no self control. If it is salty and fried I am decidedly toast. (Speaking of which I have been known to salt my buttered toast. In my defense it is unsalted butter.)

Baked Egg Rolls

Popcorn (particularly with homemade butter), chips of any and all kind but particularly kettle type ones, delicious crackers, pretzels, salted caramel, you name it. As long as it is salty I am a FAN.

Consequently I have a small love for soy sauce. Just a smidge. Or alot. Don’t judge, remember?

I am totally on the fence about sushi but will still go out and eat it because you get to dip food in soy sauce. Again and again. My kind of party.

Chinese food is also where it is at. Most of it has soy sauce in the recipe at some point. Remember baby bok choi and mushrooms and beef with broccoli. Yeah. There is a reason I enjoyed those so much.

Baked Egg Rolls

Now there is a certain smugness that does come out in recreating Chinese take out at home. Food I would otherwise entrust someone else to make in a rather mediocre manner (at least in this town) I can make pretty decently here at home.

I have an inexplicable aversion to refined oils these days. I know some are ok ish and some are to be avoided at all costs but I just can’t muster the energy to do the research. So… when I stumbled on Chinese take out, no frying eggrolls in vats of oil, AND the chance to dip deliciousness into soy sauce I was sold.

Lordy these did not disappoint. Sweet and sour sauce is not on my list of favorite things but this recipe is easy and actually pretty good. Nathan’s response to the question of how he liked it was “mmmmmmhmmmm.” Sounds like a winner to me.

Baked Egg Rolls

It should be noted that the crispier you want your rolls the more oil you should brush on them. I was very stingy with the oil I was using and only the parts with generous amounts of oil crisped up.

Still. Delicious. The filling is absolutely spot on. I can’t wait to try these again with chicken or pork added. Maybe nooddles? Who knows….

Baked Egg Rolls

One year ago today: Juniper brined roasted turkey

Oven Baked Egg Rolls (makes about 14)
From Use Real Butter

For the filling:

2 tablespoon olive oil
1 cup green onions, julienned
1 teaspoon grated ginger
1 teaspoon minced garlic
4 cups cabbage, shredded
2 cups bean sprouts
1 cup carrots, julienned or shredded
1 cup mushrooms, sliced
1 tsp soy sauce
dash cooking sherry
1 tsp salt
dash sesame oil
12-15 egg roll shells
1 egg, beaten
olive oil for brushing

For the sweet and sour dipping sauce:

1/3 cup rice wine vinegar
4 tbsps brown sugar
1 tbsp ketchup
1 tsp soy sauce
2 tsps cornstarch
4 tbsps water

Make the sweet and sour sauce: Combine the rice wine vinegar, brown sugar, ketchup, and soy sauce in a small saucepan. Bring to a boil. Mix the cornstarch and water together in a small bowl or cup and stir into the boiling sauce. Stir until thickened (should take 10 seconds) and remove from heat. Set aside to cool.

Make the filling: Heat the olive oil in a large sauté pan over high heat and add the green onions, ginger, and garlic. Stir until fragrant. Add the cabbage, bean sprouts, and carrots to the pan and sauté until the cabbage begins to wilt. Stir in the mushrooms and stir fry for a minute. Combine the soy sauce, cooking sherry, salt, and sesame oil in a small bowl or cup and mix together until uniform. Pour the liquid mixture into the vegetables and stir together until the vegetables are evenly coated. Taste and adjust seasonings with more salt or soy sauce as needed. Turn off the heat and drain off any excess liquid from the vegetable filling.

Assemble the egg rolls: Preheat the oven to 400°F. Line a baking sheet with aluminum foil or parchment and brush some olive oil over the lining.

Place an egg roll wrapper on your work surface with one corner pointing at you. Pile 2-3 tablespoons of filling into a 2×4-inch rectangle just below the horizontal diagonal line that connects the right and left corners. Take the corner nearest you and fold it over the filling, rolling it away from you so that the filling is completely encased in wrapper. Fold the right and left corners in toward the center, keeping it snug, but not so tight that the wrapper breaks, and continue rolling until you have  two inches of the last corner left. Dip your finger or a brush into the egg wash and paint the edges of the last corner, then quickly roll up the egg roll.

Arrange the egg rolls on the lined sheet, leaving a little room between each one. Brush the tops of each egg roll with a little more oil. Bake for 10 minutes, then flip the egg rolls over and bake another 10-12 minutes. Remove from oven and serve with sweet and sour sauce, hot mustard, or whatever you like. Makes 12-15

 Baked Egg Rolls


Lentils and Spinach in Masala Sauce

Shut the front door.

I can make curry paste.

Lentils and Spinach in Masala Sauce

I guess I have made curry from scratch before (as in not from a purchased paste or powder). Nathan pointed out you don’t know that though because all the curries on here are yellow curries. I have this delicious green coconut curry I make…. yum.

Lentils and Spinach in Masala Sauce

But to make an honest to goodness curry paste was something else. I still have enough left over in my fridge to whip up another batch of these delicious spicy lentils.

Lentils and Spinach in Masala Sauce

And I know I don’t have to tell you this but lentils are SO good for you. Chocked full of vitamins and fiber and so terribly cheap. If they aren’t part of your diet you should seriously add them. And this recipe is any easy way to do it.

Lentils and Spinach in Masala Sauce

Sure the making the paste is a whole extra step but the flavor is unmatched. Plus you get the satisfaction of enjoying a delicious dish you made. I am contemplating making this paste just to gift to friends and family. Wouldn’t you love to get that as a Christmas present?

Lentils and Spinach in Masala Sauce

One year ago today: Brownie cookies with a salted caramel frosting

Lentils and Spinach in a Masala Sauce (serves 8)
Adapted from Naturally Ella

3 teaspoons cumin seeds
3 teaspoon coriander seeds
2″ piece ginger, peeled and cut into pieces
1 teaspoons red pepper flakes
2 tablespoons smoked paprika
4 teaspoons garam marsala
2 teaspoon salt
4 tablespoons peanut or other nut oil
4 tablespoons tomato paste
2/3 cup packed cilantro leaves

2 tablespoon olive oil
1 small white onion, diced
4 cloves garlic, minced
1/2 cup masala paste
1 28 oz can stewed tomatoes
1 can coconut milk
1 1/2 cup red lentils
4-6 cups spinach

To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices. In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Give a couple pulse to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.

Heat a skillet over medium heat. Add olive oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute. Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil. Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes. Remove from heat and fold in spinach. Serve with your favorite grain, extra cilantro, and a dollop of greek yogurt.

Lentils and Spinach in Masala Sauce

Broccoli Fritters

I think without broccoli fritters I might have just gone crazy.

My son, God bless him, is SUCH a finicky eater. I know I have complained about this many many times but it is a daily battle so sorry for rehashing it.

Broccoli Fritters

However about 90% of the time he will actually eat these. I started making them when he was pretty tiny and to this day I can get him to eat one or two every time I make them. I used to be able to make up a big batch and he would eat the leftovers. Not the case these days but I will take what I can get.

I keep broccoli on hand at all times now so I can make these. These are the “has he even eaten ANYTHING green in the past week” dinner. Calms a mamas heart to watch him inhale them.

Broccoli Fritters

Does anyone else freak out about what their littles eat as much as I do? I am sure that is the case but it just makes me feel all kinds of crazy sometimes.

A recent dinner he refused the delicious leek and potato soup we made and instead ate crackers and grapes.

Broccoli Fritters

Deep breaths for this mama. I refuse to fight with him about it but it doesn’t mean I worry any less. Mercifully he slept through the night then ate the biggest breakfast ever.

Ps. I should add I no longer use a recipe for these. I throw an egg, flour, and salt in a bowl then add the broccoli and mix. It always comes out great. Here is a great start but trust yourself after the first couple of times and just wing it.

Broccoli Fritters

One year ago today: Roast Pork Loin with Fennel

Broccoli Fritters (serves 2-3 as a main)
Adapted from Smitten Kitchen

8 ounces (1 small-to-medium bundle) fresh broccoli
1 large egg
1/2 cup whole wheat flour
1/3 cup finely cheese of your choice (we love feta, parmessan, cheddar, or mozarella)
1/2 tsp garlic poweder
1/2 teaspoon Kosher salt, plus more to taste
Olive oil for frying

Steam your broccoli until fork tender by bringing a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic powder, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher or a fork, mash the broccoli just a bit. As you mash the broccoli incorporate the rest of the ingredients. I have to mash it fairly fine for Link to eat. Adjust seasonings to taste.

Heat a large, heavy skillet over moderate heat. Once hot, add a 2-3 tbs of olive oil. Once the oil is hot, scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve plain or topped with a runny fried egg. Yum.

Broccoli Fritters

Cream of Mushroom Soup

Absolutely positively 100% stuck in a rut.

Does that ever happen to you? The minute the weather turned I wanted to make all my favorite recipes from this little blog. Problem is that then leaves me with nothing to share with you. Nothing new. Same old same old.

Cream of mushroom soup

There were a few attempts at creativity but it was more a clean out the fridge and attempt to call them enchiladas type of creativity. Nothing that would impress you much I am sure.

However we did eek out this soup last week. I was looking for something lighter and not so cream laden. When I actually pureed it up with the immersion blender and tasted it I realized it needed no cream at all. So can I still call it cream of mushroom soup?

Cream of mushroom soup

Eh. Whatever. It’s delicious.

You do have take the time to brown the mushrooms and chanterelles. Color is flavor so don’t rush that step. Otherwise this is a basic throw together on a Sunday afternoon soup. Delicious.

I promise there will be more excitement to come. Lots of things in the works. For now… soup. And lame excuse for enchiladas.

Cream of mushroom soup

One year ago today: Homemade buttermilk ranch

Cream of Mushroom Soup (serves 4-6)
Adapted from

2 teaspoons olive oil
1 tablespoon chopped onion
1/2 teaspoon chopped garlic
1 lb chanterelle mushroom, sliced 3-4 big ones reserved
1 tablespoon flour
2 tablespoons white wine
4-5 cups water
1 tablespoon butter
Sour cream for serving

In a saucepan, heat the olive oil, then add the onion, garlic and chanterelles. Cook until the onions are transparent. Dust with the flour. Add the white wine and water. Stir to combine. Simmer for 30 minutes. Meanwhile tear the leftover mushroom. Melt the butter in a small nonstick pan over medium heat. Add the mushrooms and slowly sautee till a deep rich brown. Check the soup for season and salt and pepper to taste. Serve in prewarmed bowls, and garnish with mushrooms and sour cream.

Cream of mushroom soup

Chanterelle Mushroom Stroganoff

While chanterelles may be expensive they are not too pricey when bought directly from the picker. Even cheaper when you barter away things in your pantry for pounds of these lovelies. Oh how I love my local mama friends…

But can you believe I am running out of ideas? I have a pound and a half in my fridge that need to be used up. They are most likely destined for a cream of mushroom soup this afternoon. Yum.

Chanterelle mushroom stroganoff

This past week I whipped up this quick stroganoff for dinner. Delicious and quick it fits perfectly on any weeknight dinner menu. Seriously. In the time it takes to heat the water and boil the pasta you will have the sauce DONE.

And what a delicious dinner it is. The tomato paste and Worcestershire sauce add a bit of a meatiness and depth. Using sour cream as the thickener gives it a bit of tang and creaminess without all the fat of cream.

Chanterelle mushroom stroganoff

Happily it was with this dish that I learned that my son is a fan of chanterelles. He is such a picky eater so I am sure the next time I serve it to him he wont touch it but at least this time he loved it. I even watched him pick out the mushrooms and eat them first. Before the pasta. That’s a miracle in this house.

I feel like I should apologize for this all these mushroom recipes I am bombarding you with but truth be told I am not sorry. Not one bit. Go get some of these beauties and enjoy them before the season is over!

Chanterelle mushroom stroganoff

One year ago today: Buttermilk cake with blackberries

Chanterelle Mushroom Stroganoff (feeds 6 easily)
Adpated from Skinny Taste

1 tablespoon butter
1/2 chopped onion
2 tbsp unbleached all-purpose flour
2 cups broth (veggie or chicken or beef)
1 tbsp Worcestershire sauce
1 tbs tomato paste
1 lb sliced chanterelles
1/4 tsp rosemary
salt and pepper to taste
2 tbsp white wine or sherry
1/4 cup sour cream
12 oz uncooked noodles

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 – 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, rosemary, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly. Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well.


Chanterelle Mushroom Risotto

Will you forgive me if we don’t chat much today?

Things are busy around here. A birthday party for a soon to be two year old, work, a host of nasty headaches and migraines.

Chanterelle mushroom risotto

Thankfully I am dutifully cooking my way through a lovely batch of chanterelle mushrooms still.

Easy weekenight dinner? Check- risotto plus roasted mushrooms. Gourmet with hardly any effort.

Chanterelle mushroom risotto

Ps. I still love you lots even though our chat was short. I promise we will catch up later this week. Coffee date soon? Yes, please.

Chanterelle mushroom risotto

One year ago today: Homemade Granola

Chanterelle Mushroom Risotto(serves 4-6 depending on if it is a side or entree)
Adapted from the Joy of Cooking

Note: Risotto is not an exact science but is rather based on feel. As stated above taste taste taste then taste some more. Some days your risotto will take 4 cups of chicken stock then the next take 5. Channel your inner chef and trust your instincts.

4 cups chicken broth
3 tablespoons butter
1 finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Salt and pepper
1 lb chanterelle mushrooms chopped or torn
1 tbs olive oil

Place the stock in a small sauce pan and bring to a simmer. Keep at a simmer while cooking the risotto.

Preheat oven to 400 F. Place the mushrooms on a baking sheet and drizzle with oil. Place in the oven for 10-15 minutes until dark brown.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 5 minutes. Add the rice and stir to coat with the butter cooking for 2-3 minutes. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. About 5 minutes before it is finished add the mushrooms and all the pan juices (if any). Remove from the heat. Stir in the Parmesan cheese, the remaining tablespoon of butter, and salt and pepper to taste.

Chanterelle mushroom risotto

Chanterelle Mushroom Tacos

We have talked chanterelles before. In fact I was going to share a very similar sentiment with you today- I LOVE seasonal cooking. It makes me appreciate the very best foods all the more since I can’t have them year round.

This is the earliest I can ever remember having chanterelles. We have had some rain the past few weeks off and on and that apparently has been enough. I love that the first few rains of the fall I get excited because that means mushrooms.

I have always sourced my mushrooms from local hunters. It is so much cheaper than buying them in the store plus I can get them earlier in the season and often they are much better quality and fresher. Plus I love buying direct as much as I can.

Chanterelle Mushroom Tacos

I scored four pounds of these gorgeous mushrooms this past week. I was having a hard time coming up with what to do with them other than just sautee them in butter and eat them straight. Thank goodness for google. I was hunting for a cream of mushroom soup recipe but somehow managed to find this taco recipe instead.

Now just trust me for a minute. I am not a substitute mushrooms for meat sort of person. If the mushrooms are good and can stand on their own great but I am not going to pretend they are meat when they aren’t. We are eating less and less meat around here for so many reasons so the idea of a recipe specifically for mushrooms tacos was appealing.

Chanterelle Mushroom Tacos

So much win. You have no idea.

These mushrooms have a light flavor. They are a bit nutty and a bit meaty. The serrano pepper adds just the slightest suggestion of heat. Please please please trust me when I tell you I was skeptical about the oregano too but just do it. It makes the tacos. Honestly.

We ate them with a good squirt of lime and some cilantro (and although not in these pictures we did add some grated cheese). I made enough for us for dinner planning that we wouldn’t eat it all and my sister and brother in law could have the rest when they came over to watch Little so we could go on a date. We ate so much of it I had to make a second batch. Good thing I had four pounds of mushrooms to start with….

And later this week chanterelle mushroom risotto. Yeah you read that right. Betcha you can’t wait.

Chanterelle Mushroom Tacos

Chanterelle Mushroom Tacos (feeds 2-3)
Adapted from Heidi Swanson

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 white onion, finely chopped
1/2 small serrano chile, finely chopped
2 cloves garlic, finely chopped
Kosher salt
12 ounces chanterelles thinly sliced
1 1/2 teaspoons dried Mexican oregano
8 corn tortillas
1/2 cup grated cheese for your choice (if desired)
1/2 lime
1/4 cup cilantro leaves

Heat oil and butter in a large skillet over medium-high heat. Saute onion, chile, garlic, and 1/4 teaspoon salt until onions are translucent, 2 to 4 minutes. Add mushrooms and cook, stirring, over high heat, until mushrooms turn deep golden brown and release their liquid, 4 to 6 minutes. Remove from heat and sprinkle with oregano. Adjust salt if necessary. Toast tortillas over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. (You can also char them in the broiler.) Divide mushroom mixture among tortillas, squeeze a wedge of lime over the mushrooms, and then sprinkle with cilantro and cheese.

Chanterelle Mushroom Tacos

Tomato Bread Bake

We are drowning in tomatoes. I have been a making and freezing sauce as fast as I can and still can’t seem to keep pace.

These are not your average tomatoes. These are peak of the (end) of summer sweet heirloom tomatoes.

Tomato and bread bake. Delicious way to use up end of the summer tomatoes.

I am not bragging about my ability to grow tomatoes. I am fairly incompetent in the garden and we operate on a ignore it policy around here. Somehow ever since we adopted this we don’t care philosophy we have had bumper crop after bumper crop of tomatoes.


Tomato and bread bake. Delicious way to use up end of the summer tomatoes.

The first few big heirlooms were eaten on the back porch sprinkled in salt. They never even made it inside. I have made mozarella from fresh raw milk for a spectacular capresse salad. And as I mentioned earlier I have been making lots and lots of sauce. also I have been on a hunt for recipes that use lots of tomatoes to put these beauties to good use. Thankfully Smitten Kitchen came to the rescue.

Tomato and bread bake. Delicious way to use up end of the summer tomatoes.

I have no idea why she calls this scalloped tomatoes. Well… in all reality if I had made the recipe correctly maybe I would know but I kinda misread an ingredient on the list and wound up with this deliciousness.

I have no idea if the original way is better but I love this .It reminds me of pappa al pomodoro (an italian tomato and bread soup) but it is baked with cheesy goodness. A delicious side to whatever your main entree might be or just a gorgeous light dinner all on its own. You just can’t go wrong.

And believe it or not this is even better as leftover. Incredibly delicious the day of, mindblowingly good the next day.

Tomato and bread bake. Delicious way to use up end of the summer tomatoes.

One year ago today: Oatmeal cookies your way

Tomato Bread Bake (serves 6 as a main 8-10 as a side)
Adapted from Smitten Kitchen

3 tablespoons olive oil
One loaf French boule in a 1/2-inch dice
2 1/2 pounds whatever good tomatoes you’ve got, cut into 1/2-inch dice
3 cloves garlic, minced
1 tablespoon sugar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1/2 cup freshly grated Parmesan cheese
1/2 cup grated mozzarella cheese

Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 10 minutes.

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture. Allow to sit for about 5 minutes. Stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan and mozzarella cheese. Bake 30 to 35  minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Tomato and bread bake. Delicious way to use up end of the summer tomatoes.


I have a confession. I burn bacon. Like bad. Every.Single.Time.

Also I feel stupid sharing this with you as it is so incredibly mundane but it was transformed my life so here it is.

A while back on Pinterest I saw a post about making bacon in the oven. I stored the information in the back of my brain for the next time I made bacon. All I want to know is why didn’t someone tell me sooner?!

How to make bacon in the oven

My husband loves this new development for a number of reasons. First we no longer have burnt bacon. Second our bacon is cooked near perfectly every time. Third we eat a lot more bacon because I am no longer afraid of ruining it. Fourth there is no mess all over the stove from bacon splatter.

All around everyone is please.

So the next time you have brunch remember this simple trick so you don’t have to stand on the stove and monitor splattering bacon. Just trust me on this one ok?

How to make bacon in the oven

No more thinking, worrying, watching, etc. Just set a timer, sip your coffee, and enjoy.

Our favorite way to enjoy bacon? In BLTs. Throw the bacon in the oven, toast the bread, slice the tomatoes, tear the lettuce and in no time dinner is on the stove with hardly any mess.

So much win.

(also I feel SO dumb writing this out as a recipe but here you go)

How to make bacon in the oven

One year ago today: Baked Penne Bolognese, Zucchini Bread

Bacon (in the oven) (makes one pound)

1 lb thick sliced bacon

Lay out the bacon on a sheet pan/rimmed cookie sheet. Place the bacon in the cold oven. Turn the oven on to 350 and set the timer for 15 minutes. At 15 minutes remove the pan from the oven and flip the bacon. Place back in the oven for another 3-5 minutes depending on your desired level of crispiness. Remove from the oven and place the bacon on a paper towel lined plate to drain. Enjoy.