Saturday, July 13, 2024

Creamy Sausage Pasta

Sometimes, the best recipes come from unexpected places! While scrolling through my usual online haunts, I stumbled upon a recipe that instantly caught my eye. It was from a blog called Crunchy Creamy Sweet. This recipe promised a quick, satisfying dish that could be whipped up in just 30 minutes – perfect for a weekend dinner!

Intrigued, I clicked through and found myself captivated by the simplicity and flavor combinations. I knew I had to give it a try.

Since it was just the two of us for dinner, I decided to halve the recipe. Amazingly, even with the reduced amount, the dish yielded just the right amount for two, with a small leftover portion for a satisfying lunch the next day.

This is the halved recipe that I made.


6 oz penne pasta

1/2 lb Italian sausage mild or hot, ground or links

1 tablespoon olive oil

1/2 medium yellow onion

6 oz zucchini

1/4 white wine

1/2 cup heavy cream

1/2 cup whole milk

1 teaspoon cornstarch

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese


Finely chop onion and slice zucchini. Set aside.

If you are using sausage links, remove the casings.

Cook pasta according to the instructions on the package. 

Reserve 1/2 cup of pasta water, drain the pasta and set aside.

In a deep skillet or a Dutch oven, heat up oil over medium heat.

Add onion and saute for 3 to 4 minutes, stirring often.

Add Zucchini and sautee.

Add sausage to the pan and cook until browned.

Mix cream and milk with cornstarch.

Add wine to the pan and deglaze the bottom, by scraping any cooked-on bits with a wooden spoon. 

Add milk and cream, season with salt and pepper, and simmer until thickened.

Season sauce with salt and pepper.

Add pasta to the sausage sauce. 

Add Parmesan cheese and stir until melted. 

Add pasta water if the sauce is too thick for your liking.

Garnish with chopped parlsey and serve.

Wednesday, July 10, 2024

Easter in July

Yes, it is that time of the year. In the heat of the summer, I reach into the freezer and pull out... Easter Meat pie.  I forgot how many pies I baked at Easter but I knew there was some in the freezer. I put the pie in the freezer for a hot and humid day like today.

The crust is still my favorite part.

The cats had the right idea on how to stay cool today -

Saturday, July 6, 2024

A Rainy Saturday Morning

Garden Update! Zucchini is taking center stage! While the sneaky rabbit seems to be on vacation, his absence has paved the way for a week of delicious zucchini creations. 

And there were peppers. They are called Fryers. I have a recipe that I have no idea where it came from. I put this recipe at the end of this post.

Getting back to the Zucchini. Zucchini fritters! The crispy exterior gives way to a tender, flavorful interior - a guaranteed crowd-pleaser.  The recipe is at the end of this post.

And while the oven was on I made Chicken Cutlet for dinner this week.  And they were fried! Next time we will get back to the "healthy" oven-baked preparation.

With all this zucchini, a loaf of bread was inevitable! This week, I opted for a zucchini and pecan bread, 
from An Italian In My Kitchen site. The recipe is on my other blog, Friday Night Baking.

Sunday, June 30, 2024

Yes I Will Check in on the Garden

I am watching over the garden for an acquaintance while they are away.

The first thing was being greeted by the garden rabbit.

I was surprised to find an abundance of zucchini.

When I get home I tell Chris he must bring some veggies to work because
there are only 2 of us.

Next, I have to find something to do with the larger zucchini. 

Stuffed Zucchini 2 ways.

The usual, well usual for us, ground beef and rice.

And something different. Sausage and pepper stuffed zucchini.

But there were still more zucchini.

Zucchini and cheese tarts. Individual sized. Perfect for lunch.

But wait there is more...

Air Fried Zucchini Sticks.

Air Fried Recipe. The original recipe is from
Keep this one on repeat if you grow zucchini.

3 small zucchini or 2 large
1 cup panko crumbs
1/2 cup grated parmesan cheese
2 Tbsp Italian Seasoning
1/2 teaspoon salt
1/2 cup flour
2 eggs
1 tablespoon water


Slice the zucchini into sticks.

Add the flour to a bag with the zucchini and shake it to coat them.

In a medium bowl stir together the Panko, parmesan, Italian seasoning, and salt.

Add the eggs and water to a small bowl and whisk them together.

Remove the zucchini from the bag and dip them in the egg mixture then into the Panko.

Spray the air fryer basket with olive oil then place in zucchini in.

Spray the zucchini with olive oil and air fry at 350˚ F for 7-12 minutes or until golden and crispy. Flip half way through cooking time.

Stay tuned for our next trip to the garden...

Monday, May 27, 2024

Green Bean and Potato Salad

Today's recipe can be found on the site, Memorie di Angelina. The recipes on Memorie di Angelina feel like a culinary hug. They're full of simple, authentic flavors that remind me of the way my Mom and aunts used to cook. There's a focus on fresh ingredients, traditional techniques, and creating dishes that nourish both body and soul, just like the meals I grew up with.

Green Bean and Potato Salad

500g (1 lb) yellow-fleshed potatoes, preferably small to medium-sized
400g (14 oz) green beans, trimmed
100 ml (1/2 cup) olive oil
2 Tbs white wine vinegar
1 small shallot, finely minced
A handful of fresh green herbs such as parsley, basil, mint, or marjoram or a mix, minced
Salt and pepper

For the vinaigrette:
Place the potatoes unpeeled in a large pot, add enough water to cover them well. 

Bring the water to a boil. 

Cooking until the potatoes are tender but not mushy, usually about 20 minutes for medium potatoes.

Remove the cooked potatoes from the water with a skimmer and place in a colander to cool.

Now add the green beans to the same pot along with a good pinch of salt. Boil them until they are crisp-tender. 

This can take anywhere from 5 to 15 minutes depending on the bean. 

Remove them to another colander and rinse them with cold water to cool them quickly. 

Let them drain.

While the vegetables are cooling/draining, you can turn to your vinaigrette. 

Whisk the oil and vinegar together in a small bowl until they have fully emulsified. 

Stir in the minced shallot, along with the minced herbs and a good pinch of salt and a grind of pepper. 

Taste and adjust for seasoning, then set aside until needed.

As soon as the potatoes are cool enough to handle but still warm, cut them into bite sized pieces and place them in a mixing bowl. 

Add the green beans. 

Pour the vinaigrette over the vegetables then toss well, until they are well covered with the vinaigrette.

Give the salad a final taste and adjust for seasoning if need be.

Let the salad rest for at least 30 minutes before serving.

Sunday, May 26, 2024

First Lettuce


Beautiful! Fresh from my sister and brother-in-law's garden. 

I do love this time of the year.

Saturday, May 25, 2024

Cold Noodle Salad With Spicy Peanut Sauce

The grill is open. Started the season with T-Bone Steaks. But the side was the star!

I found this recipe on the New York Times app.

Similar to cold sesame noodles but a little spicier.

We both went back for seconds, or was it thirds?

Who's counting.



Kosher salt

10 ounces soba noodles

1 medium zucchini or cucumber (about 6 ounces)

5 radishes (about 4 ounces)

1 bell pepper (any color)

1 tbsp sesame oil

1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped

2 scallions, trimmed and finely chopped

1 lime, cut into wedges for serving



1/2 cup smooth peanut butter (not natural)

1/4 cup soy sauce

2 tbsp maple syrup

2 tbsp lime juice (from 1 lime)

1 tbsp sesame oil

2 tsp chile oil or hot sauce, plus more to taste


Step 1
Bring a pot of salted water to the boil. 

Add the soba, stir to prevent sticking, and cook according to package instructions until just tender.

Rinse under cold water until the noodles are completely cold.

Step 2
Meanwhile, make the sauce:
In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. 

Add ¼ to ½ cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. 

Taste and add more chile oil or hot sauce as desired; set aside.

Step 3
Cut the zucchini or cucumber and radishes into -inch thick slices, then cut into thin matchsticks. 

Slice the peppers into -inch pieces. 

Place them all in a large bowl.

Step 4
Loosen the soba noodles by running them under some water, then allow to drain again. 

Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.

Step 5
When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, and scallions. 

Serve immediately, with lime wedges alongside.

Thursday, May 16, 2024

BLT Tortilla

I found this recipe on Instagram at coundown_til_dinner. 

Click here to view the video of the recipe.

Love this! I used regular mayo instead of the spicy mayo.

The bacon was made in the oven. The only way I will ever make bacon. 

Spicy mayo
Crispy bacon
Handful of lettuce & sliced tomatoes
Sliced cheese

Cut a slit in your tortilla (halfway up the tortilla)

Add the different fillings to each quarter
Fold your tortilla
Place in your grill pan until golden and delicious, flip & enjoy!

Saturday, April 27, 2024

Breaded Italian Pork Chops

 There's a new favorite pork chop recipe for Saturday night dinner, 
and it comes together in just 30 minutes.

Breaded pork chops are my favorite Saturday night dinner. This week I stumbled upon the Breaded Italian Pork Chops recipe on the fantastic blog Cooking with Mamma C. The recipes on Cooking with Mamma C are always delicious. Please visit the site.

Pure comfort food heaven. The recipe below was rewritten with a couple of edits for our kitchen. The original is for a larger quantity. This one is enough for 2 people.

For sides we had Sauteed Zuccihini and Roasted Potates.


Bread Crumb Mixture

1/2 cup plain bread crumbs 
1/4 teaspoon black pepper
1/4 teaspoon salt
black pepper 
1/4 cup grated Parmesan cheese 
1/4 teaspoon dry basil

4 thin, boneless, pork chops (½-inch thick)

1 egg 



3 tablespoons olive oil 


Use a whisk or fork to mix the bread crumb ingredients in a shallow bowl or dinner plate.

Crack the egg and add it to a small bowl, and beat with a fork.

Set up an assembly line from left to right with the pork chops, beaten egg, the bread crumb mixture and a clean platter.

Sprinkle salt and pepper on both sides of the pork. 

Use a fork to place the pork i in the beaten egg. 

Pierce the pork chop with a fork and hold it up to let the excess egg drip off. 

Transfer the chop to the bread crumbs. 

Use a fork to cover the meat with the bread crumbs and pat them onto the surface. 

Flip the pork over and bread the other side. 

Place the breaded pork cutlet onto the platter.

Continue breading the rest of the chops as above.

On the stove, heat a 12-inch skillet (or larger) on medium-high. 

Add 3 tablespoons of olive oil to the pan and let it get hot. 

When the oil is sizzling, add some pork chops to the pan in a single layer. 

You will may need to cook them in two batches depending on the size of your pan.

Cook the first side, uncovered, for three minutes or until the bottom is golden brown. 

Flip the chops over and cook them uncovered for 90 seconds or 2 minutes, just until the second side is golden brown.

Transfer the cooked pork to a clean platter. (You can cut into one to make sure it's done. It should be white inside or just slightly pink. If you have an instant meat thermometer, the pork chops should have an internal temperature of at least 145 degrees F.)