Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

November 10, 2017 at 5:50 PM | Posted in Jennie-O Turkey Products, pizza | 7 Comments
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Today’s Menu: Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

 

 

I Had a Poached Egg on a Healthy Life Whole Grain English Muffin, fried 2 Jennie – O Turkey Breakfast Sausage Links, and my morning cup of Bigelow Decaf Green Tea for Breakfast. Finished up some laundry for mom and some light house cleaning around the house. The weather out is a chilly day. 19 degrees this morning, wind chill made it 15 degrees) and a high of 35 degrees. Later on I went to Kroger for Mom, she needed a few items. For dinner tonight Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage.

 

 

Seen this recipe sometime back in an email update from one of my favorite blog sites, The Chunky Chef (https://www.thechunkychef.com/). I had not made this in quite some time and a Pizza sounded good for tonight! Cast Iron Skillet Pizza, it uses my favorite piece of cookware, the Cast Iron Skillet, and it’s making one of my favorite foods, Pizza. In her recipe she made her own dough for the Pizza Pie. I do not have a very good baking history using yeast, I’m down right terrible! So I just always use Pillsbury Classic Pizza Crust when making my own Pizza. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Using a medium size Skillet, I fried the Jennie – O Turkey Ground Breakfast Sausage ahead of time. When that was done I drained what little grease there was and put the Sausage in a small bowl, and set aside.

 

I preheated the oven at 425 degrees. I then took out a large Cast Iron Skillet, spraying it with Pam Cooking Spray w/ Olive Oil and added a tablespoon of Extra Light Olive Oil. Got the tube of Pillsbury Pizza Crust from the fridge and removed it from the packaging. I then got a flour board out and added a little bit of flour and Cornmeal to it. I then took the Pizza Dough on it and formed a ball with it. Sprinkled on some Cornmeal, not a lot, and rolled it half way out. I love that crunch texture Corn Meal gives the bottom of the Pizza Crust.

 

 

Ready for the oven….

I didn’t fully roll it out because I wanted to add it to Cast Iron Skillet and work it out by hand, fully covering the bottom of the Skillet. I flipped the Dough Crust one time, that way I had a light coating of the Olive Oil on both sides. I then added my toppings; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Reduced Fat Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Slid that baby into the oven and waited for it to get done! Baked it a total of about 11 minutes.

 

 

…and done!

It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this makes on delicious Pizza. As all Pizzas you decide what toppings you want to use. It’s my family’s favorite Pizza Recipe, thanks to Amanda of My Adventures in Dinner Time! I’ve left the link and original recipe below. When you get a chance check out her blog, full of tips and recipes. For dessert later a bowl of Skinny Pop – Pop Corn and Diet Peach Snapple to drink.

 

 

 

 

CAST IRON SKILLET PIZZA:

INGREDIENTS

2 1/2 cups bread flour
1/2 tsp dry active yeast
1 cup + 3 Tbsp warm water
2 tsp olive oil, plus more to coat pan
Pizza sauce
Cheese
Toppings
Fresh basil, minced (optional garnish)

DIRECTIONS

* Combine flour, yeast, salt, oil, and warm water in a large bowl. Using a wooden spoon, mix until no dry flour remains. Make sure the bowl is nice and large to accommodate for rising.
* Cover bowl tightly with plastic wrap and let sit on a counter for 8-24 hours. Dough will rise quite a bit.
* Once fully rested, sprinkle top of dough with flour and turn out onto a well floured surface.
* Divide dough into 2 portions, shape each into a ball/disk… tucking dough under itself to form a tight ball.
* If desired, place one of the balls in a Ziploc bag for freezing.
* Pour some oil (a couple of tablespoons) in the bottom of the cast iron pan, place ball of dough in pan, turning to coat in the oil.
* Using your hand, push the dough around to spread the oil in the pan.
* Cover tightly with plastic wrap and let rest for 2 hours.
* Preheat oven to 550 degrees (or as high as your oven goes)
* Once dough has rested, it should have settled and puffed to fill the pan. Use your fingers to push the dough into all edges of the pan and remove large air bubbles.
* Lift up edges of the dough to eliminate any air pockets on the bottom of the dough.
* Top the dough with your pizza sauce, cheese and any desired toppings or seasonings. Drizzle with olive oil.
* Place skillet in oven and bake for 12-15 minutes. The top should be bubbly and golden brown.
* Use a spatula to lift the edge of the pizza and check to see if the bottom is nice and golden brown and crisp. If you’d like it crispier, place on a stove top burner over medium heat for a couple of minutes.
* Sprinkle pizza with grated Parmesan cheese and/or fresh basil. Slice into pieces and serve hot.

https://www.thechunkychef.com/cast-iron-skillet-pizza/

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Cast Iron Skillet Pizza – Turkey Pepperoni, Turkey Sausage, Olives, and Mushrooms

April 13, 2016 at 4:39 PM | Posted in Jennie-O Turkey Products, pizza | Leave a comment
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Today’s Menu: Cast Iron Skillet Pizza – Turkey Pepperoni, Turkey Sausage, Olives, and Mushrooms

 

 

Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage 010
We had a light frost this morning but the sun was out early so it didn’t last long. For Breakfast this morning it was a Poached Egg, 2 Jennie – O Turkey Breakfast Sausage Links, 1 toasted slice of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Had to take Dad to the hospital this morning, just for he’s monthly blood work. Sunny and breezy day out today, a high in the 50’s. Cleaned up outside with the leaf blower then did some light cleaning inside. I got the 4 wheel cart out and cleaned it up, too chilly to get it out though. So for dinner tonight I prepared a family favorite, Cast Iron Skillet Pizza – Turkey Pepperoni, Turkey Sausage, Olives and Mushroom.

 

 

Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage 002
Cast Iron Skillet Pizza, it uses my favorite piece of cookware (Cast Iron Skillet) and it’s making one of my favorite foods Pizza. In the original recipe it calls for making your own dough for the Pizza Pie. I do not have a very good baking history using yeast, I’m down right terrible! So I just used Pillsbury Classic Pizza Crust when making this. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. To start; Using a medium size Skillet, I fried the Jennie – O Turkey Ground Breakfast Sausage ahead of time. When that was done I drained what little grease there was and put the Sausage in a small bowl, and set aside.

 

 

Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage 003

Ready to bake!

I preheated the oven at 425 degrees. I then took out a large Cast Iron Skillet, spraying it with Pam Cooking Spray w/ Olive Oil and added a tablespoon of Extra Virgin Olive Oil. Got the tube of Pillsbury Pizza Crust from the fridge and removed it from the packaging. I then got a flour board out and added a little bit of flour and Cornmeal to it. I then took the Pizza Dough on it and formed a ball with it. Sprinkled on some Cornmeal, not a lot, and rolled it half way out. I didn’t fully roll it out because I wanted to add it to Cast Iron Skillet and work it out by hand, fully covering the bottom of the Skillet. I flipped the Dough Crust one time, that way I had a light coating of the Olive Oil on both sides. I then added my toppings; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Reduced Fat Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Slid that baby into the oven and waited for it to get done! Baked it a total of about 12 minutes.

 

 

...and done!

…and done!

It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this makes on delicious Pizza. As all Pizzas you decide what toppings you want to use. It’s my family’s favorite Pizza Recipe, thanks to fellow blogger Amanda! I’ve left the original recipe below. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

CAST IRON SKILLET PIZZA:

INGREDIENTS

2 1/2 cups bread flour
1/2 tsp dry active yeast
1 cup + 3 Tbsp warm water
2 tsp olive oil, plus more to coat pan
Pizza sauce
Cheese
Toppings
Fresh basil, minced (optional garnish)
DIRECTIONS

* Combine flour, yeast, salt, oil, and warm water in a large bowl. Using a wooden spoon, mix until no dry flour remains. Make sure the bowl is nice and large to accommodate for rising.
* Cover bowl tightly with plastic wrap and let sit on a counter for 8-24 hours. Dough will rise quite a bit.
* Once fully rested, sprinkle top of dough with flour and turn out onto a well floured surface.
* Divide dough into 2 portions, shape each into a ball/disk… tucking dough under itself to form a tight ball.
* If desired, place one of the balls in a Ziploc bag for freezing.
* Pour some oil (a couple of tablespoons) in the bottom of the cast iron pan, place ball of dough in pan, turning to coat in the oil.
* Using your hand, push the dough around to spread the oil in the pan.
* Cover tightly with plastic wrap and let rest for 2 hours.
* Preheat oven to 550 degrees (or as high as your oven goes)
* Once dough has rested, it should have settled and puffed to fill the pan. Use your fingers to push the dough into all edges of the pan and remove large air bubbles.
* Lift up edges of the dough to eliminate any air pockets on the bottom of the dough.
* Top the dough with your pizza sauce, cheese and any desired toppings or seasonings. Drizzle with olive oil.
* Place skillet in oven and bake for 12-15 minutes. The top should be bubbly and golden brown.
* Use a spatula to lift the edge of the pizza and check to see if the bottom is nice and golden brown and crisp. If you’d like it crispier, place on a stove top burner over medium heat for a couple of minutes.
* Sprinkle pizza with grated Parmesan cheese and/or fresh basil. Slice into pieces and serve hot.

Chicken Enchiladas

April 11, 2016 at 4:55 PM | Posted in chicken, Enchiladas | Leave a comment
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Today’s Menu: Chicken Enchiladas

 

Chicken Enchiladas 011
It rained yesterday, it’s raining this morning, and they say it’s going to continue to rain until in the morning! For Breakfast I had some more of the Smithfield Anytime Sliced Ham served on a toasted Healthy Life Whole Grain English Muffin. That Smithfield Ham is too good! We did have a break in the rain and I went up to the local Kroger, I need an Onion and some Enchilada Sauce for tonight’s dinner. Made it back home just as it started to pour the rain again. For dinner tonight, Chicken Enchiladas. i think this has become Mom and Dad’s favorite, Chicken Enchiladas! So they’ve been wanting some so tonight that’s what we’re having! I had come across this recipe idea in an issue of Food Network Magazine, courtesy of Ree Drummond. And it quickly became a family favorite, so thank you Ree Drummond!

 

 

Chicken Enchiladas 001

To make the Enchiladas I’ll need the following; Mission Carb Friendly Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 1 Kroger Rotisserie Chicken, Extra Virgin Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups of Sargento Reduced Fat 4 Cheese Mexican (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro (for serving).

 

 

 

Chicken Enchiladas 001

I took the Rotisserie Chicken and pulled all the meat from the bones, try not snacking on the Chicken as you’re doing this (good luck). Put the pulled Chicken in a bowl and set aside. To prepare them I preheated the oven to 350 degrees F. I started using Mission Carb Friendly Tortillas a while back, and loved them! One at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 20 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Add the pulled Chicken to the Spice Mix. Heat the oil in a skillet over medium heat add the Chicken until heated through and remove the Chicken from the skillet and set aside. In the same skillet; and add the Onions to the skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; and set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.

 

 

Ready for the oven...

Ready for the oven…

To make the enchiladas: Pour 2 cups of the Sauce (Old El Paso Enchilada Sauce) into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions, and Cheese. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

 

 

Chicken Enchiladas 005
Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these Enchiladas! Hot, Cheesy, Flavorful, with nice Heat, not to over use the saying but it’s a “Winner, Winner Enchilada Dinner!” Another Keeper Recipe courtesy of Ree Drummond. The original recipe is at the end of the post. For dessert later a Healthy Choice Dark Fudge Swirl Greek Frozen Yogurt.

 

 

 

 

Chicken Enchiladas

Ingredients
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinklingChicken Enchiladas 001
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving
Directions
1 – Preheat the oven to 350 degrees F.

2 – One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.

3 – In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.

4 – Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.

5 – Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.

6 – To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.

7 – Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

8 – Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime

Leftovers – Cheesy Stuffed Turkey Sausage Pasta Bake w/ Baked French Bread

January 16, 2016 at 6:18 PM | Posted in Uncategorized | Leave a comment
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Today’s Menu: Leftovers – Cheesy Stuffed Turkey Sausage Pasta Bake w/ Baked French Bread

 
For breakfast I toasted up a couple of Eggo’s w/ Nutrigrain along with a couple of Jennie – O Turkey Breakfast Sausage Links. A change in the weather again, 56 degrees and sunny yesterday to 39 and cloudy today. They say we have some more single digit weather coming back in for next week also. Not much going on today, did some light cleaning around the house and swept up around the deck and the car port. After that an afternoon of some College Basketball. For dinner tonight it’s all about the Leftovers! I reheated the Cheesy Stuffed Turkey Sausage Pasta Bake w/ French Bread.

 

Cheesy Stuffed Turkey Sausage Pasta Bake w Baked French Bread 014

Tonight it was all leftovers! The new recipe I prepared last night, Cheesy Stuffed Turkey Sausage Pasta Bake, was so good it’s the leftovers for tonight’s dinner! This is one delicious recipe I cam across and is now in the “Keeper Recipes”. So I reheated the dish in a small baking dish that I covered with foil, reheated in the oven at 300 degrees until heated through. I also heated up the leftover Pillsbury French Bread. Everything heated up to perfection! This one delicious dish, if you’re looking for a great Pasta Dish you have to try this one out. I left last night’s post with the recipe and instructions below. Enjoy!

 

 
I came across this recipe idea in the latest issue of the Food Network Magazine in an ad for Jimmy Dean Sausage. The recipe calls for; 1 package Jimmy Dean® Regular Flavor Pork Sausage Roll, 1 pound rigatoni or penne pasta, 1 24-ounce jar spaghetti sauce, 2 teaspoons dried Italian seasoning, 1/4 teaspoon salt, 1 container ricotta cheese, 2 cups shredded mozzarella cheese (divided), 3 tablespoons grated Parmesan cheese, and 2 tablespoons chopped fresh parsley (optional).

 
But to save on calories, fat, and carbs I made some substitutions. Instead of the Jimmy Dean® Regular Flavor Pork Cheesy Stuffed Turkey Sausage Pasta Bake w Baked French Bread 002Sausage Roll I used a 1 lb. roll of Jennie – O Ground Turkey Breakfast Sausage, replaced the rigatoni or penne pasta with Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate Pasta, for the ricotta cheese I used Meijer Low Fat Ricotta Cheese, for the shredded mozzarella cheese I used Sargento Reduced Fat Shredded Mozzarella Cheese, and replaced the grated Parmesan cheese with Kraft Reduced Fat Grated Parmesan Cheese. With these switches I shaved a lot of calories, fat, and carbs. Cut them where you can!

 

 
To prepare the dish; I preheated the oven to 350°F. Then while the oven was heating up I cooked pasta and removed Cheesy Stuffed Turkey Sausage Pasta Bake w Baked French Bread 012it from the heat 1 minute before suggested cook time; drained and set aside. Next for the Jennie – O Turkey Sausage; cooked and stirred the sausage in large skillet over medium-high heat 12 minutes or until thoroughly cooked. Stir in sauce (I used LaRosa’s Sauce), McCormick Italian seasoning, Sea Salt and the cooked pasta. Layer half of pasta mixture in a greased 13×9-inch baking dish. Mix the ricotta and 1 cup of mozzarella and Parmesan cheese. Spread over pasta. Top with remaining pasta and mozzarella cheese. Sprinkle with parsley. Baked for about 30 minutes, until hot and cheese melted. What a dish! This is one excellent “Keeper Recipe”! Fantastic flavor and just a filling Comfort Food Dish. Plus with the changes I made I saved on the calories, fat, and carbs. The original recipe and web link are at the end of the post. I also baked a loaf of Pillsbury French Bread to go with it.

 

 

 

Jenny’s Cheesy Stuffed Sausage Pasta Bake

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients
1 package Jimmy Dean® Regular Flavor Pork Sausage RollCheesy Stuffed Turkey Sausage Pasta Bake w Baked French Bread 013
1 pound rigatoni or penne pasta
1 24-ounce jar spaghetti sauce
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
1 container ricotta cheese
2 cups shredded mozzarella cheese, divided
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley, optional
Directions
Preheat oven to 350°F. Cook pasta and remove from heat 1 minute before suggested cook time; drain and set aside.
Cook and stir sausage in large skillet over medium-high heat 8 to 10 minutes or until thoroughly cooked. Drain and return to skillet. Stir in sauce, Italian seasoning, salt and cooked pasta. Layer half of pasta mixture in a greased 13×9-inch baking dish.
Mix ricotta and 1 cup of mozzarella and Parmesan cheese. Spread over pasta. Top with remaining pasta and mozzarella cheese. Sprinkle with parsley.
Bake for 30 minutes or until hot and cheese is melted.
This recipe was created in partnership with Jimmy Dean brand for the Family Table program.
Yield
8 servings)

http://www.jimmydean.com/recipes/dinner/jennys-cheesy-stuffed-sausage-pasta-bake

Cheesy Stuffed Turkey Sausage Pasta Bake w/ Baked French Bread

January 15, 2016 at 6:01 PM | Posted in Jennie-O Turkey Products, Ronzoni Healthy Harvest Pasta, Sargento's Cheese | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Cheesy Stuffed Turkey Sausage Pasta Bake w/ Baked French Bread

 

Cheesy Stuffed Turkey Sausage Pasta Bake w Baked French Bread 014
It was Jennie – O Turkey sausage, Pioneer White Peppered Gravy, and a Toasted Slice of Healthy Life Whole Grain Bread for Breakfast this morning. Outside it’s been a cloudy and rain on and off all day, so not a lot going on. I did go look at a used car that was about 3 blocks away, but after seeing it up close it wasn’t in very good shape so I passed on it. Had to have our next door neighbor come over and replace a window shade and rod that broke this morning. Another little frustrating thing that’s difficult to do being an amputee. Thank goodness I’ve got such great neighbors! For dinner tonight a new recipe. I prepared a Cheesy Stuffed Turkey Sausage Pasta Bake w/ Baked French Bread.

 

 
I came across this recipe idea in the latest issue of the Food Network Magazine in an ad for Jimmy Dean Sausage. The recipe calls for; 1 package Jimmy Dean® Regular Flavor Pork Sausage Roll, 1 pound rigatoni or penne pasta, 1 24-ounce jar spaghetti sauce, 2 teaspoons dried Italian seasoning, 1/4 teaspoon salt, 1 container ricotta cheese, 2 cups shredded mozzarella cheese (divided), 3 tablespoons grated Parmesan cheese, and 2 tablespoons chopped fresh parsley (optional).

 

 

Cheesy Stuffed Turkey Sausage Pasta Bake w Baked French Bread 002
But to save on calories, fat, and carbs I made some substitutions. Instead of the Jimmy Dean® Regular Flavor Pork Sausage Roll I used a 1 lb. roll of Jennie – O Ground Turkey Breakfast Sausage, replaced the rigatoni or penne pasta with Ronzoni Healthy Harvest 100% Whole Grain Penne Rigate Pasta, for the ricotta cheese I used Meijer Low Fat Ricotta Cheese, for the shredded mozzarella cheese I used Sargento Reduced Fat Shredded Mozzarella Cheese, and replaced the grated Parmesan cheese with Kraft Reduced Fat Grated Parmesan Cheese. With these switches I shaved a lot of calories, fat, and carbs. Cut them where you can!

 

Cheesy Stuffed Turkey Sausage Pasta Bake w Baked French Bread 005
To prepare the dish; I preheated the oven to 350°F. Then while the oven was heating up I cooked pasta and removed it from the heat 1 minute before suggested cook time; drained and set aside. Next for the Jennie – O Turkey Sausage; cooked and stirred the sausage in large skillet over medium-high heat 12 minutes or until thoroughly cooked.

 

 

 

 

Cheesy Stuffed Turkey Sausage Pasta Bake w Baked French Bread 006

Stir in sauce (I used LaRosa’s Sauce), McCormick Italian seasoning, Sea Salt and the cooked pasta. Layer half of pasta mixture in a greased 13×9-inch baking dish. Mix the ricotta and 1 cup of mozzarella and Parmesan cheese. Spread over pasta. Top with remaining pasta and mozzarella cheese. Sprinkle with parsley. Baked for about 30 minutes, until hot and cheese melted. What a dish! This is one excellent I-talian “Keeper Recipe”! Fantastic flavor and just an over all filling Comfort Food Dish, the Ricotta mix makes the dish for me. Plus with the changes I made I saved on the calories, fat, and carbs. The original recipe and web link are at the end of the post.

 

 

Cheesy Stuffed Turkey Sausage Pasta Bake w Baked French Bread 012
I also baked a loaf of Pillsbury French Bread to go with it. For dessert/snack later some Ruffle’s Reduced Fat Potato Chips and some Helluva French Onion Dip.

 

 

 

Jenny’s Cheesy Stuffed Sausage Pasta BakeCheesy Stuffed Turkey Sausage Pasta Bake w Baked French Bread 013

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients
1 package Jimmy Dean® Regular Flavor Pork Sausage Roll
1 pound rigatoni or penne pasta
1 24-ounce jar spaghetti sauce
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
1 container ricotta cheese
2 cups shredded mozzarella cheese, divided
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley, optional
Directions
Preheat oven to 350°F. Cook pasta and remove from heat 1 minute before suggested cook time; drain and set aside.
Cook and stir sausage in large skillet over medium-high heat 8 to 10 minutes or until thoroughly cooked. Drain and return to skillet. Stir in sauce, Italian seasoning, salt and cooked pasta. Layer half of pasta mixture in a greased 13×9-inch baking dish.
Mix ricotta and 1 cup of mozzarella and Parmesan cheese. Spread over pasta. Top with remaining pasta and mozzarella cheese. Sprinkle with parsley.
Bake for 30 minutes or until hot and cheese is melted.
This recipe was created in partnership with Jimmy Dean brand for the Family Table program.
Yield
8 servings)

http://www.jimmydean.com/recipes/dinner/jennys-cheesy-stuffed-sausage-pasta-bake

 

Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

December 31, 2015 at 5:52 PM | Posted in Hormel, Jennie-O Turkey Products, pizza | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

 
Well a Happy New Year to everyone, have a safe one tonight! Cool, Cloudy, and Windy here today, all day! Had a Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage 010Poached Egg on a Healthy Life Whole Grain English Muffin, and my morning cup of Bigelow Decaf Green Tea. Finished up some laundry for mom and some light house cleaning. After that I went to the bank and stopped in neighboring Fairfield, Ohio along Route 4 and paid homage to a passing Funeral procession. A young Firefighter lost his life while fighting a fire in Hamilton, Ohio and the Funeral was today. Fire Fighters from all across the Country and some from overseas were in for the Funeral. Very sad way to end 2015, my prayers go out to his family and friends. Not much going on when I got back home. For dinner tonight Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage.

 
Seen this recipe sometime back in an email update from local blogger, My Adventures in Dinner Time, and couldn’t Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage 002wait to give it a try! Cast Iron Skillet Pizza, it uses my favorite piece of cookware (Cast Iron Skillet) and it’s making one of my favorite foods Pizza. In her recipe she made her own dough for the Pizza Pie. I do not have a very good baking history using yeast, I’m down right terrible! So I just always use Pillsbury Classic Pizza Crust when making this. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Using a medium size Skillet, I fried the Jennie – O Turkey Ground Breakfast Sausage ahead of time. When that was done I drained what little grease there was and put the Sausage in a small bowl, and set aside.

 

 

Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage 003

Ready for the oven…

I preheated the oven at 425 degrees. I then took out a large Cast Iron Skillet, spraying it with Pam Cooking Spray w/ Olive Oil and added a tablespoon of Extra Virgin Olive Oil. Got the tube of Pillsbury Pizza Crust from the fridge and removed it from the packaging. I then got a flour board out and added a little bit of flour and Cornmeal to it. I then took the Pizza Dough on it and formed a ball with it. Sprinkled on some Cornmeal, not a lot, and rolled it half way out. i didn’t fully roll it out because I wanted to add it to Cast Iron Skillet and work it out by hand, fully covering the botton of the Skillet. I flipped the Dough Crust one time, that way I had a light coating of the Olive Oil on both sides. I then added my toppings; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Reduced Fat Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Slid that baby into the oven and waited for it to get done! Baked it a total of about 11 minutes.

 

 

...and done!

…and done!

It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this makes on delicious Pizza. As all Pizzas you decide what toppings you want to use. It’s my family’s favorite Pizza Recipe, thanks to Amanda of My Adventures in Dinner Time! I’ve left the link and original recipe below. When you get a chance check out her blog, full of tips and recipes. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 
CAST IRON SKILLET PIZZA:

INGREDIENTS

2 1/2 cups bread flour
1/2 tsp dry active yeast
1 cup + 3 Tbsp warm water
2 tsp olive oil, plus more to coat pan
Pizza sauce
Cheese
Toppings
Fresh basil, minced (optional garnish)
DIRECTIONS

* Combine flour, yeast, salt, oil, and warm water in a large bowl. Using a wooden spoon, mix until no dry flour remains. Make sure the bowl is nice and large to accommodate for rising.
* Cover bowl tightly with plastic wrap and let sit on a counter for 8-24 hours. Dough will rise quite a bit.
* Once fully rested, sprinkle top of dough with flour and turn out onto a well floured surface.
* Divide dough into 2 portions, shape each into a ball/disk… tucking dough under itself to form a tight ball.
* If desired, place one of the balls in a Ziploc bag for freezing.
* Pour some oil (a couple of tablespoons) in the bottom of the cast iron pan, place ball of dough in pan, turning to coat in the oil.
* Using your hand, push the dough around to spread the oil in the pan.
* Cover tightly with plastic wrap and let rest for 2 hours.
* Preheat oven to 550 degrees (or as high as your oven goes)
* Once dough has rested, it should have settled and puffed to fill the pan. Use your fingers to push the dough into all edges of the pan and remove large air bubbles.
* Lift up edges of the dough to eliminate any air pockets on the bottom of the dough.
* Top the dough with your pizza sauce, cheese and any desired toppings or seasonings. Drizzle with olive oil.
* Place skillet in oven and bake for 12-15 minutes. The top should be bubbly and golden brown.
* Use a spatula to lift the edge of the pizza and check to see if the bottom is nice and golden brown and crisp. If you’d like it crispier, place on a stove top burner over medium heat for a couple of minutes.
* Sprinkle pizza with grated Parmesan cheese and/or fresh basil. Slice into pieces and serve hot.

http://myadventuresindinnertime.wordpress.com/2014/12/04/cast-iron-skillet-pizza/

Pepperoni Pizza Bake

December 14, 2015 at 5:48 PM | Posted in Pillsbury | 4 Comments
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Today’s Menu: Pepperoni Pizza Bake

 

 

Pepperoni Pizza Bake 010

 

Started off with breakfast, workout, and shower. Cooler outside today after 68 degrees yesterday. Rain on and off almost all day. So not much going on outside, stayed inside and cleaned the house today. Had to have the repairman we always use to come and do for work for us today also. We had a kitchen drawer break its slider bracket and we had to have the heating tape for our waterline replaced. It seems lately it’s always something, be it the house or car that needs repaired! For dinner tonight a new recipe, Pepperoni Pizza Bake.

 

 

Pepperoni Pizza Bake 001
Came across this Pillsbury recipe and one other in a cooking magazine and couldn’t wait to give them a try. I’m preparing the Grands Pepperoni Pizza Bake, I’m saving the other recipe for later (Sausage Crescent Cheese Balls). To make this dish I’ll need just 4 ingredients; 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits, 1 can (8 oz) pizza sauce, 2 cups finely shredded mozzarella cheese (8 oz), and 16 slices pepperoni (1 1/2 inch). I used Ragu Homestyle Pizza Sauce, Hormel Turkey Pepperoni, and Sargento Shredded Mozzarella Cheese (Traditional Cut).

 

 

Pepperoni Pizza Bake 008
To prepare the dish I started by heating the oven to 375°F. Sprayed 13×9-inch (3-quart) baking dish with Pam with Olive Oil Cooking Spray. Separate the dough into 8 biscuits. Cut each biscuit into 8 pieces. Then in large bowl, toss with biscuit pieces, pizza sauce and 1 cup of the cheese.Top with pepperoni and remaining 1 cup cheese. Baked for 23 minutes, and the biscuits were golden brown. The dish turned out incredible! Just a fantastic combination of 4 ingredients that work together. The Pillsbury Grands Biscuits gives it that Pizza texture and taste. You could add Mushrooms, Sausage or any of your favorite Pizza toppings to the dish. I’ve left the original recipe and web link at the end of the post. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 
Grands!® Pepperoni Pizza Bake

Ingredients

1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuitsPillsbury
1 can (8 oz) pizza sauce
2 cups finely shredded mozzarella cheese (8 oz)
16 slices pepperoni (1 1/2 inch)
Directions

Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. In large bowl, toss with biscuit pieces, pizza sauce and 1 cup of the cheese.Top with pepperoni and remaining 1 cup cheese.
Bake 20 to 23 minutes or until biscuits are golden brown.

Nutrition InformationPepperoni Pizza Bake 009

Serving Size: 1 Serving Calories440 Calories from Fat220 % Daily Value Total Fat24g37% Saturated Fat11g56% Trans Fat4g4% Cholesterol40mg13% Sodium1420mg59% Total Carbohydrate37g12% Dietary Fiber0g0% Sugars9g9% Protein19g19% % Daily Value*: Vitamin A6%6% Vitamin C0%0% Calcium35%35% Iron15%15% Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choice2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

http://www.pillsbury.com/recipes/grands-pepperoni-pizza-bake/a3d058ba-4746-4ed6-932f-4d7af3d913cd

Chicken Enchiladas

December 4, 2015 at 5:53 PM | Posted in chicken, Enchiladas, Old El Paso Products | Leave a comment
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Today’s Menu: Chicken Enchiladas

 

 

Chicken Enchiladas 014
Cold morning starting off. After a light Breakfast of a couple of Eggo’s Nutri-Grain Waffles I headed out to Meijer and then to Kroger. Finished up my Christmas Shopping while out also. Had a little bit of ice on the roads this morning. There was a heavy fog in some areas and the fog mist was freezing on the road, nothing too bad though. Back home finished up some house cleaning. I had bought a small Pine Christmas Tree while at Kroger and decorated it and put a small string of lights on it. Small but beautiful! For dinner tonight everyone’s favorite, Chicken Enchiladas.

 
This is one of my Mom and Dad’s favorite dishes, Chicken Enchiladas, and mine also! So they’ve been wanting some so tonight that’s what we’re having! I had come across this recipe idea in an issue of Food Network Magazine, courtesy of Ree Drummond. And it quickly became a family favorite, so thank you Ree Drummond!

 

Chicken Enchiladas 001
To make the Enchiladas I’ll need the following; Mission Carb Friendly Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 1 Kroger Whole Rotisserie Chicken, Extra Virgin Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups of Sargento Reduced Fat 4 Cheese Mexican (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro (for serving).

 

 

Chicken Enchiladas 001
I took the Rotisserie Chicken and pulled all the meat from the bones, try not snacking on the Chicken as you’re doing this (good luck). Put the pulled Chicken in a bowl and set aside. To prepare them I preheated the oven to 350 degrees F. I started using Mission Carb Friendly Tortillas a while back, and loved them! One at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 20 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Add the pulled Chicken to the Spice Mix. Heat the oil in a skillet over medium heat add the Chicken until heated through and remove the Chicken from the skillet and set aside. In the same skillet; and add the Onions to the skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; and set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.

 

 

Ready to Bake!

Ready to Bake!

To make the enchiladas: Pour 2 cups of the Sauce (Old El Paso Enchilada Sauce) into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions, and Cheese. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

 

 

Chicken Enchiladas 007
Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these Enchiladas! Hot, Cheesy, Flavorful, with nice Heat, not to over use the saying but it’s a “Winner, Winner Chicken Dinner!” Another Keeper Recipe courtesy of Ree Drummond. The original recipe is at the end of the post. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 
Chicken Enchiladas

Ingredients
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts or Pulled Rotisserie Chicken
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving
Directions
Preheat the oven to 350 degrees F.

One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.

In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.

Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.

Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.

To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.

Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

* Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime

Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

November 28, 2015 at 5:49 PM | Posted in Sargento's Cheese, Skyline Chili | Leave a comment
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Today’s Menu: Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers

 

Skyline Chili Spaghetti 012
Rain, rain, and more rain today! Made some French Toast for breakfast this morning. First time in a while I’ve had any. Made it with using Egg Beater’s for the Eggs and Aunt Millie’s Whole Grain Bread and used maple Grove Sugarless Maple Syrup for the topping. After breakfast did some laundry for Mom and that was about it for me today. This afternoon it was the easy chair, remote, and watching The Ohio State Buckeyes Football. For dinner tonight it’s Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers.

 
One of those days where nothing sounded good. Finally decided to go with a Skyline 3 Way – Chili, Spaghetti, Cheese w/ Side of Oyster Crackers. What better way to beat those rainy day blues!

 
As always I used my favorite, the Skyline 3 Way – Chili, Spaghetti. They sell it packaged for the microwave, a bit Skyline Chili Spaghetti Hot dog 001smaller size than what you get at a Skyline but just right for those still watching calories and carbs. It comes with Spaghetti topped with Skyline Chili. I added a few dashes of Frank’s Red Hot Sauce to kick it up a bit and Sargento Reduced Fat Shredded Sharp Cheddar Cheese to make it a 3 Way. The Chili Spaghetti is 270 calories and 20 net carbs. I also had a side of Skyline Oyster Crackers. And if you’re having Oyster Crackers, then Frank’s Red Hot Sauce is a must! Just add a few drops on top of the Crackers, local way to have your Oyster Crackers. Also had an ice-cold Diet Dr. Pepper that I had sat in the freezer a few minutes. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 
SKYLINE CHILI & SPAGHETTI Microwavable PackageSkyline Chili Spaghetti 001
It’s a great new way to enjoy your Cincinnati favorite, Skyline Chili!
* Microwavable in 90 seconds!
* No refrigeration required. Store it on your shelf or in your desk!
* Totally portable, Just heat and eat!

Turkey Frank Cincinnati Style Cheese Coneys

November 14, 2015 at 5:51 PM | Posted in Aunt Millie's, Ball Park Smoked Turkey Franks, Sargento's Cheese, Skyline Chili | Leave a comment
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Today’s Menu: Turkey Frank Cincinnati Style Cheese Coneys

 
I would like to start off by saying my thoughts and prayers goes out to France and all the people affected by the cowardly terrorist attack upon Paris.

Turkey Frank Cincinnati Style Cheese Coneys 005

Here at home, for Breakfast I prepared a Breakfast Sandwich. Made with 2 toasted slices of Aunt Millie’s Whole Grain Bread, fried Kahn’s Deluxe Bologna (sliced thin), 1 fried Egg, and a slice of Sargento Ultra Thin Longhornhorn Colby Cheese. One delicious Sandwich with not a whole lot of calories or carbs! We started of with a cold morning at 26 degrees! Our coldest morning in a while. It was sunny all day and a high near 50 degrees. Did some house cleaning and finished up some laundry for Mom. Then it was my usual Saturday afternoon of College Football! For dinner tonight I prepared Turkey Frank Cincinnati Style Cheese Coneys.

 

 

Turkey Frank Cincinnati Style Cheese Coneys w Baked Crinkle Frie 001

I used Ball Park Smoked White Meat Turkey Franks. I boiled them, it took about 5 minutes and they were ready,plump, and delicious. I opened up a can of Skyline Original Chili and heated that up for my Chili Topping. I served everything on a Aunt Millie’s Reduced Calorie Hot Dog Buns. Then topped it with the Chili, French’s Yellow Mustard, and Sargento Reduced Fat Sharp Cheddar Shredded Cheese. Put it altogether and you have a prime example of the World Famous Cincinnati Style Cheese Coney! Had a small side of some Skyline Oyster Crackers with a few drops of Frank’s Hot Sauce on them, it’s a Cincinnati thing!

 

 

 
Turkey Frank Cincinnati Style Cheese Coneys – Dial up the lean while you dial in the flavor.franks-turkey-bunsize-smoked-white-turkey

Ball Park Turkey Franks are so packed full of classic Ball Park satisfaction, don’t be surprised if he thinks he’s eating an original Ball Park.

Nutrition Facts Serving Size 50 G
Servings Per Container 8
Amount Per Serving Calories 45 Calories from Fat 0 % Daily Value* Total Fat 0 G 0 Saturated Fat 0 G 0 Trans Fat 0 G Cholesterol 10 Mg 3 Sodium 490 Mg 20 Potassium 3780 Mg 11 Total Carbohydrate 5 G 2 Dietary Fiber 0 G 0 Sugars 1 G Protein 6 G

http://ballparkbrand.com/#!/products/turkey

 

 
Skyline Chili
Enjoy the delicious taste of Cincinnati Skyline Chili. It is easy to make. This original chili has a wonderful flavor. It Skyline Chili Canwill be a welcome addition to your kitchen food supplies.
* Cincinnati chili
* Original taste

Ingredients:
Beef, Water, Tomato Paste, Corn Starch, Spices, Salt, Onion, Garlic, Paprika And Natural Flavors.
Directions:
Microwave: empty contents into microwave-safe container. Cover.Microwave on high power for at least 1 minute or until hot. Stove top:empty contents into sauce pan. Heat over medium heat until hot, stirring occasionally.

http://www.skylinechili.com/index.php

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