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September 27, 2025
Let's get started and make some mouthwatering Scalloped Potatoes!
Ingredients:
4 cups thinly sliced potatoes
3 tbsp butter
1 1⁄2 cups milk
3 tbsp all-purpose flour
1 cup grated sharp cheddar cheese
1⁄2 cup grated cheese (cheddar or Gruyere) for topping
Salt to taste
1/2 cup sliced green onions (optional)
Pinch of cayenne pepper (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. In a saucepan, melt butter over medium heat. Add flour and stir for 1-2 minutes until it turns light golden.
3. Slowly pour in milk while stirring. Simmer until the sauce thickens.
4. Remove from heat, add salt, grated sharp cheddar cheese, and cayenne pepper (if using). Stir until smooth.
5. Layer half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over it.
6. Add the remaining potatoes for the second layer, then pour the rest of the cheese sauce.
7. Sprinkle grated cheese evenly over the top.
8. Cover with foil and bake for 45 minutes.
9. Remove foil and bake for an additional 15-20 minutes until the top is golden and slightly crispy.
Grandma's Casserole
Ingredients
12 ounces egg noodles
1 pound ground beef
8 ounces cream cheese, softened
2 cups marinara sauce
2 cups shredded cheddar cheese
1 cup sour cream
Salt and pepper to taste
1 tablespoon olive oil
1 teaspoon dried oregano
Directions
Preheat your oven to 350°F (175°C).
Cook the egg noodles according to package instructions until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Season with salt, pepper, and oregano.
Stir in the marinara sauce, and bring the mixture to a simmer. Let it cook for about 5 minutes.
In a large mixing bowl, combine the cooked noodles, cream cheese, sour cream, and half of the shredded cheddar cheese. Mix until the noodles are well coated.
Add the beef and marinara mixture to the noodles and stir until everything is incorporated.
Transfer the mixture to a 9x13 inch baking dish, spreading it evenly.
Sprinkle the remaining cheddar cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden.
Saturday September 20, 2025
Tuscan Bean Soup
Ingredients
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6 slices bacon chopped
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2 tablespoons olive oil
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2 medium onions chopped
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6 ounces smoked sausage cut into small pieces, any smoked sausage will work
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6 cloves garlic minced
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38 ounces cannellini beans 2 cans, rinsed and drained
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4 cups chicken broth low sodium
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½ cup heavy cream
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1 teaspoon paprika sweet or smoked
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1 teaspoon fresh rosemary chopped
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½ teaspoon thyme chopped
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2 bay leaves
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salt and pepper to taste
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Instructions
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Cook the bacon: Add the bacon to a soup pot or a large dutch oven and fry until crispy. Transfer the bacon to a paper towel lined plate.
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Cook onion and sausage: To the same pot add the olive oil and heat over medium-high heat. Next, add the onion and the sausage to the pot and cook until the onion is translucent and the sausage is slightly browned. Add garlic and cook until fragrant, another minute.
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Add the rest of the ingredients: Next add in the beans, broth, heavy cream, paprika, rosemary, thyme, and bay leaves, half the cooked bacon and season with salt and pepper. Stir well.
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Cook: Bring to a boil, then reduce heat to low and simmer for another 20 minutes. If the soup is too thick add more water, or if you want it thicker add another can of beans.
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Garnish & Serve: Garnish the soup with remaining bacon and serve.
Butternut Squash Soup
Ingredients
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6 strips bacon chopped
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1 large onion chopped
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2 cloves garlic minced
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¼ teaspoon curry powder
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¼ teaspoon turmeric
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½ teaspoon cardamom
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¼ teaspoon cumin
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½ teaspoon coriander
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½ teaspoon salt or to taste
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¼ teaspoon pepper or to taste
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4 cups chicken broth low sodium
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1 pound large butternut squash about 1 cubed
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1 large apple pealed, cored and cut into cubes
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1 cup heavy cream
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1 tablespoon fresh oregano chopped
Optional
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½ cup goat cheese crumbled
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maple syrup
Instructions
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In a large soup pot add the bacon and fry it until crispy over medium-high. Remove the bacon from the pot and set aside. Leave the bacon fat in the pot.
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Add the chopped onion and cook for about 3 minutes until it softens and becomes translucent. Add the garlic and cook for another 30 seconds. Add all the spices: curry, turmeric, cardamom, cumin, coriander, salt, pepper and stir.
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Stir in all the chicken broth then add the cubed butternut squash and apple. Turn the heat down to a medium and cook for about 15 to 20 minutes or until the butternut squash is fork tender.
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Use an immersion blender to puree the soup on high until creamy and smooth. Alternatively you can transfer the soup to a blender and puree it that way.
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Stir in the heavy cream and bring to a boil. Taste for salt and pepper and adjust as necessary.
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Garnish with fresh oregano and serve as is or top with goat cheese and crispy fried bacon.
September 13, 2025
Lentil Mushroom Pie
1 cup (200g) green lentils, cooked
1 cup (150g) mushrooms, chopped
3 medium potatoes, mashed
Preheat your oven to 375°F (190°C)—let’s get cooking!
In a skillet, heat up the olive oil and sauté the diced onion, minced garlic, diced carrot, and chopped celery until they’re soft and fragrant.
Now, add in those chopped mushrooms and cooked lentils along with the soy sauce, tomato paste, thyme, and rosemary. Stir everything together for a few minutes.
Pour in the vegetable broth, letting it simmer for about 10 minutes so those flavors can meld beautifully.
Transfer the delicious mixture into a baking dish, spreading it out evenly.
For the topping, mix your mashed potatoes with the plant-based milk, adding salt and pepper to taste, then spread this creamy layer over the lentil mix.
Lastly, pop the dish into the oven and bake for about 20 minutes or until the top turns a lovely golden brown.
Serve it up, and enjoy this warm, hearty dish!
Comforting Garlic Butter Chicken Bites in Creamy Parmesan Sauce
Ingredients:
1 lb (450g) chicken breast, cut into bite-sized pieces
4 tbsp unsalted butter
4 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
Chopped fresh parsley (for garnish)
8 oz (225g) pasta (fettuccine or penne)
1 cup heavy cream
1 cup grated Parmesan cheese
1 tbsp olive oil
Optional: pinch of red pepper flakes
Directions:
Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain, reserving half a cup of pasta water.
In a skillet, melt 2 tablespoons of butter over medium heat. Add the garlic and sauté for about 30 seconds. Add the chicken, Italian seasoning, salt, and pepper. Cook for 5 to 7 minutes until golden and cooked through. Remove and set aside.
In the same skillet, add olive oil and heavy cream. Bring to a gentle simmer, then whisk in the Parmesan cheese until smooth and creamy. If too thick, add some reserved pasta water. Season with more salt, pepper, and optional red pepper flakes.
Return the chicken and pasta to the skillet, tossing to coat. Add the remaining butter and stir until melted. Garnish with parsley and serve hot.
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