Zucchini Lasagna

Zucchini Lasagna Recipe

Zucchini Lasagna

The way we like our zucchini lasagna includes a little bit of pasta. So it is not carb-less it is simply low carb. This makes a healthier version of a traditional lasagna.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Dinner
Cuisine Italian
Servings 8
Calories 444 kcal

Equipment

  • 1 Lasagna Pan
  • 1 Skillet
  • 1 Stock Pot
  • 2 Mixing Bowls

Ingredients
  

  • 2 Zucchini
  • 10 Lasagna Noodles
  • 1 Lb Ground pork
  • 1 Cup Spinach
  • 1 Cup Ricotta Cheese
  • 1 Cup Mozzarella Cheese
  • 3 Ounces Provolone Cheese
  • 1.5 Cups Tomato Sauce
  • 1 Onion
  • 1/2 Cup Mushrooms
  • 1/8 Cup Parsley
  • 1 Cup Peppers
  • 2 Garlic

Instructions
 

  • Start a stock pot of boiling salted water on the stove tor the lasagna noodles
  • Add the sausage to a hot skillet
  • Brown the sausage
  • Once the sausage has browned add the peppers and onions
  • When the peppers and onions are glistening you can add the mushrooms and the garlic
  • You water should be boiling in the pot now so add your lasagna noodles
  • Par cook the lasagna noodles they should be just bendable, do not overcook
  • Remove them carefully and place into a large mixing bowl
  • Remove the meat mixture from the skillet and place into another bowl
  • Pre-heat the oven to 350 degrees F
  • Add a small amount of sauce to the lasagna pan
  • Add in the 1st layer of noodles
  • Add dollops of ricotta so it will spread easily
  • Add some of the provolone and shredded mozzarella cheese
  • Add some of the meat mixture
  • Layer some spinach and zucchini
  • Add some sauce
  • Repeat until you have no more room or until you run out of ingredients
  • Add noodles and zucchini to the top layer
  • Top with sauce and cheese Add salt and pepper
  • Cover with aluminum foil and cook for 60 minutes uncover for another 10 minutes or until the lasagna reaches an internal temperature of 165 degrees F

Video

Notes

How you layer is up to you. As long as you add the sauce with noodles  to the bottom and end up with some noodles for the top. 
This makes 2 medium sized lasagnas 
This dish freezes well so make at least two others

Nutrition

Calories: 444kcalCarbohydrates: 34gProtein: 25gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 451mgPotassium: 664mgFiber: 3gSugar: 5gVitamin A: 1126IUVitamin C: 31mgCalcium: 256mgIron: 2mg
Keyword low carb
Tried this recipe?Let us know how it was!
Plated-Sausage-Pep-onion-

Sausage Peppers and Onions 

Sausage Peppers and Onions

Slowly cooking the colorful peppers, onions, and garlic will make this dish even more flavorful. Grilling the sausage until it is fully cooked and a golden brown will add an additional layer of flavor. Or you can pan fry the sausages in slices and serve w/o the bun with a side salad for less carbs and more vegetables. Approximate cost per serving is 1.27 w/o the bun.
Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4
Calories 480 kcal

Equipment

  • 1 frying pan
  • 2 Cutting Boards 1 for vegetables and 1 for sausage
  • 1 Medium Bowl
  • 1 Small Sharpe Knife
  • 1 Chef's Knife

Ingredients
  

  • 2 Tbsp Olive Oil
  • 4 Links Italian Sausage
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Clove Garlic
  • 1 Large Onion
  • 1 Tbsp Balsamic Vinegar

Instructions
 

  • Heat 1 Tbsp of olive oil in the frying pan over medium low
    2 Tbsp Olive Oil
  • Slice the onion and peppers
    1 Green Bell Pepper, 1 Red Bell Pepper, 1 Large Onion
  • Add the onions and peppers to the frying pan
    1 Green Bell Pepper, 1 Red Bell Pepper, 1 Large Onion
  • Slow cook them in the frying pan until they are glistening
  • Chop and add the garlic to the pan
    1 Clove Garlic
  • Once the garlic is glistening remove all the vegetables from the pan and set aside
  • Add the other tablespoon of olive oil to the empty pan and turn the heat to medium
  • Add the sausage links to the pan and cook until they reach a minimum of 160 degrees F.
    4 Links Italian Sausage
  • If you want you can slice the sausages to serve w/o a bun
  • Confirm the temperature with your thermometer to make sure it is above 165 degrees F
    1 Tbsp Balsamic Vinegar
  • Add the vegetables back into the pan
  • You can finish the dish by adding the balsamic vinegar and cooking for 3-5 minutes more
  • You may serve the sliced sausage dish with a side salad, or if you want to take this dish to work add a mason jar salad

Video

Notes

Use hot or sweet sausage 
Other colors of peppers are optional
The above nutrients are calculated without the bun. If you add the bun you will need to calculate an additional 145 calories. 
If you are looking to cut some additional fat and calories substitute the pork sausages for an Italian chicken sausage. You may be able to justify having that bun after all According to nutriionix.com the following is the nutritional breakdown on the chicken sausage link. 
  • link (75g )
  • Calories from Fat 70. Calories 147.
  • 12% Total Fat 7.8g.
  • 9% Saturated Fat 1.7g.
  • 23% Cholesterol 69mg.
  • 21% Sodium 499mg.
  • 6% Potassium 224mg.
  • 0% Total Carbohydrates 0g.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 7gProtein: 17gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gCholesterol: 85mgSodium: 823mgPotassium: 446mgFiber: 2gSugar: 4gVitamin A: 1042IUVitamin C: 66mgCalcium: 34mgIron: 2mg
Keyword budget, easy, protein
Tried this recipe?Let us know how it was!

Chicken Sausage Bow Tie

Chicken Sausage Pasta

This recipe has been a staple in our home for many years. The chicken sausage and cannellini beans provide a good amount of protein. Add in the spinach and asparagus and you have a good amount of greens to off set the little bow tie pasta noodles in the dish.
Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner
Cuisine Italian
Servings 6
Calories 443 kcal

Equipment

  • 1 Skillet
  • 1 Pot for boiling pasta
  • 2 Cutting Boards
  • 1 For Vegetables
  • 1 For Sausage
  • 2 Chef Knives
  • 1 Can Opener
  • 1 Colander

Ingredients
  

  • 2 Tbsp Olive Oil
  • 10 Oz Pasta Bow ties work well
  • 12 Oz Chicken Sausage Feta and spinach or sun dried tomato
  • 16 Oz Spinach Leaves Baby spinach leaves preferred
  • 8 Oz Asparagus Fresh and chopped into bite sized chunks
  • 1 Onion
  • 2 Tbsp Garlic
  • 10 Oz Canned White Beans Cannellini
  • 12 Oz Chicken Stock We make our own
  • 3 Tsp Balsamic Vinegar

Instructions
 

  • Boil a pot of water and add the pasta
  • Chop the onion and garlic
  • Wash the asparagus
  • Trim the woody ends from the asparagus
  • Slice the sausage into desired bite-sized circles
  • Add the oil to the skillet and turn heat to medium low
  • Cook the onion and garlic in a large frying pan until translucent and then push them to the edges of the pan or remove and set aside.
  • Turn the heat to medium and add the sausage slices until starting to brown
  • Add the asparagus pieces stirring often for 1 minute
  • Add the beans along with the liquid from the can
  • Add the chicken stock
  • Check on pasta (should be al dente-do not overcook) Drain and set aside do not rinse
  • Add the spinach to the skillet and only cook till wilted. Stir it around and fold it to ensure you do not over cook
  • Remove from heat and plate the meal with the pasta on the bottom of each bowl, them the chicken sausage mixture
  • Add 1/2 teaspoon of vinegar to each dish
  • Top with a little grated cheese salt and black pepper if desired ( Not included in nutrient info)

Video

Nutrition

Calories: 443kcalCarbohydrates: 57gProtein: 23gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 42mgSodium: 729mgPotassium: 918mgFiber: 7gSugar: 5gVitamin A: 7577IUVitamin C: 26mgCalcium: 140mgIron: 6mg
Keyword budget, chicken, easy, family, protein
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Italian Artichoke Opt

Italian Spinach Artichoke Dip

Italian Spinach Artichoke Dip

Why do we call this Italian style?
Instead of lots of cheddar cheese that is what you usually see in this dip.  We make Asiago cheese the star of the show. Sure we add a little bit of cheddar but not much by any means. We also call it Italian style because we insist on using the artichoke hearts that are marinated in olive oil and spices.  We think it adds a depth of flavor that you just can’t achieve with canned artichoke hearts.
While I am explaining the name. I will tell you that we call it fresh since we only use fresh spinach leaves. This is not only for the taste but also for the process. I absolutely hate squeezing out the excess water from a half-frozen bag of spinach. It is so much more pleasant to squeeze lukewarm spinach in your hands to remove that excess water. 

Ingredients
  

  • 1 Bag of Fresh Baby Spinach Leaves
  • 1 Clove Garlic Minced
  • 1 10 Ounce Jar of Marinated Artichoke Hearts
  • 1 Cup Asiago Cheese
  • ¼ Cup Cheddar Cheese
  • 4 Ounces Cream Cheese
  • 1 Teaspoon Worcestershire Sauce
  • ½ Teaspoon Tabasco
  • ½ Teaspoon Cayenne Pepper
  • 1 Pinch Garlic Powder
  • 1 Pinch Onion Powder
  • ¼ Cup Sour Cream
  • ¼ Cup Mayonnaise or Greek Yogurt

Instructions
 

  • Soften the cream cheese by cutting it into small cubes and let it sit while you make the spinach
  • Preheat the oven to 350 F
  • Spray a glass or ceramic pan with cooking spray
  • Saute the spinach until it is soft, let it cool for 20 minutes, and squeeze all the water out of it discard the water
  • Chop or shred the spinach
  • In a bowl mix all the ingredients together, being mindful not to overmix
  • Bake for 20-25 minutes until the dip is bubbling and the top starts to brown
  • Serve warm with tortilla chips, pita, or veggies

Notes

You can also add some fresh tomato, because what screams Italian but a nice red tomato, preferably an Italian plum tomato?. In my opinion, their flesh holds up better to heating as compared to other styles. Just make sure that you scoop the insides of the tomato out and discard before chopping. We skipped the tomato this time due to an allergy restriction of one of my guests.
Tried this recipe?Let us know how it was!

Why do we call this Italian style?

Instead of lots of cheddar cheese that is what you usually see in this dip.  We make Asiago cheese the star of the show. Sure we add a little bit of cheddar but not much by any means. We also call it Italian style because we insist on using the artichoke hearts that are marinated in olive oil and spices.  We think it adds a depth of flavor that you just can’t achieve with canned artichoke hearts.

While I am explaining the name. I will tell you that we call it fresh since we only use fresh spinach leaves. This is not only for the taste but also for the process. I absolutely hate squeezing out the excess water from a half-frozen bag of spinach. It is so much more pleasant to squeeze lukewarm spinach in your hands to remove that excess water. 

You can also add some fresh tomato, because what screams Italian but a nice red tomato, preferably an Italian plum tomato?. In my opinion, their flesh holds up better to heating as compared to other styles. Just make sure that you scoop the insides of the tomato out and discard before chopping. We skipped the tomato this time due to an allergy restriction of one of my guests.

Ingredients

  • 1 Bag of Fresh Baby Spinach Leaves
  • 1 Clove of Garlic (Minced)
  • 1 10 Ounce Jar of Marinated Artichoke Hearts
  • 1 Cup of Asiago Cheese
  • ¼ Cup of Cheddar Cheese
  • 4 Ounces of Cream Cheese
  • 1 Teaspoon of Worcestershire Sauce
  • ½ Teaspoon of Tabasco
  • ½ Teaspoon of Cayenne Pepper
  • 1 Pinch of Garlic Powder
  • 1 Pinch of Onion Powder
  • ¼ Cup of Sour Cream
  • ¼ Cup of Mayonnaise or Greek Yogurt

Instructions

  1. Soften the cream cheese by cutting it into small cubes and let it sit while you make the spinach
  2. Preheat the oven to 350 F
  3. Spray a glass or ceramic pan with cooking spray
  4. Saute the spinach until it is soft, let it cool for 20 minutes, and squeeze all the water out of it discard the water
  5. Chop or shred the spinach
  6. In a bowl mix all the ingredients together, being mindful not to overmix
  7. Bake for 20-25 minutes until the dip is bubbling and the top starts to brown
  8. Serve warm with tortilla chips, pita, or veggies

Fun and Flavorful Focaccia Bread Test

I have been fascinated with all the beautiful loaves of bread people have been baking during Covid-19. I suppose if there is a silver lining to these very uncertain times during the stay at home orders, it is that many people have turned to the art of baking and cooking. The posts that I love to see are these loaves of bread that are works of art. You know the ones with the gardenscapes made out of vegetables. My favorite photos have been the ones posted by Wildcraft Focaccia Company in Richmond Virginia. I reached out to ask permission to post some of his lovely bread photos. Here are some of their works of art, don’t you just love them? I will post mine further down in this post.

I wanted to make some lovely bread using theirs as my muse but due to food supply issues across the United States, yeast is sold out everywhere. After a bit of YouTube research, I found out that beer yeast can be substituted, which led me to an experiment to find out for myself if it works, and if so, is it better or the same as bread yeast? After all, I know from making beer, that yeasts do vary in flavor and in how they react once activated/pitched. Now all I had to do was go to a local brewing supply store. Well, again we are in Covid-19 so that means I had to order from my local brewing supply store Atlantic Brew Supply and arrange for a pick up of my order in the next week.

To be on the safe side I ordered two different kinds of beer yeast, a Belle Saison and a Belgium Abbey Ale. During this time my husband also ordered some instant bread yeast from Mexico on Amazon and I found a 3 pack of expired bread yeasts tucked behind some spices in my rack. Now it appears plenty of fun will ensue because we will make four loaves of Focaccia bread and share it with friends.

These were relatively easy to make. I had fun decorating them, even though mine are not quite as beautiful as the professionally baked loaves pictured above. If you want the recipe you can find it here on Love of Food Magazine.

As always I enlisted my husband to play taste-tester to see which he liked the best.

Baking Day and The Covid-19 Phase two plan to open some of our business establishments landed on the same day. I planned to take my bread to a local taproom with outside seating and put the employees of the Yacht Club Beverage House to the test. Let’s find out if they can guess which of the loaves of bread were made from the beer!

I felt like we needed another female perspective so I enlisted my friend Tina to taste the bread also and rate her favorites. Oddly she picked the exact same as I did!

Opt Focaccia

Fun Flavorful Focaccia Bread

Fun Flavorful Focaccia Bread

Ingredients
  

  • 1.75 Cups Water
  • 4 Cups Flour
  • 2 Tsp Sugar
  • .25 Ounce Dry Active Yeast
  • 7 Tbsp Olive Oil 2 in the dough 2 for the bowl 2 for the pan 1 for the vegetables
  • 2.5 Tbsp Sea Salt 2 for the dough .5 for the vegetables

Instructions
 

  • Put the water in a microwave safe bowl and place in microwave for 40 seconds.
  • Add the sugar and stir until it has dissolved
  • Put the water in a microwave safe bowl and place in microwave for 40 seconds.
  • Add the sugar and stir until it has dissolved
  • Add the yeast and stir
  • Let it sit until it bubbles and gets frothy (approximately 15 minutes)
  • Grease a large bowl with two Tbsp of the olive oil and set aside
  • In another large bowl combine the flour, salt and two Tbsp of olive oil
  • Pour in the yeast water solution
  • Mix until you have a formed ball
  • Turn onto a lightly floured surface and knead the dough to activate the gluten. You want to manipulate it until it has no more bumps or cracks
  • Add the dough to the bowl with the olive oil, cover it with plastic wrap or a towel and let it rise for an hour. Your dough should double in size.
  • Preheat your oven to 400 degrees F
  • Grease a 9×13 baking pan with 2 tablespoons of olive oil and add the dough
  • Make sure it reaches all the corners of the pan poke little finger ridges all over the top
  • Decorate your bread with the vegetables and herbs
  • Drizzle the a little extra olive oil over the vegetables and add a little more sea salt
  • Bake 25 minutes or until it is golden on the top and bottom.
Tried this recipe?Let us know how it was!

Ingredients

  • 1 and 1/4 Cup of Water
  • 1 Teaspoon of Sugar
  • 1 Packet of Bread Yeast (2 if Expired) or .25 Ounces of Beer Yeast
  • 3 and 1/4 Cups of Flour (add a tablespoon or 2 more if needed for proper consistency)
  • 2 Teaspoons of Sea Salt Plus 1 Teaspoon Reserved for Over the Vegetables
  • 1/2 Cup of Olive Oil Plus 2 Tablespoons Reserved for Over the Vegetables
  • Various Cut Vegetables ( I used peppers, onions, tomatoes)
  • Various Fresh Herbs ( I used rosemary, oregano, thyme, dill)

Instructions

  1. Put the water in a microwave safe bowl and place in microwave for 40 seconds.
  2. Add the sugar and stir until it has dissolved
  3. Add the yeast and stir
  4. Let it sit until it bubbles and gets frothy (approximately 15 minutes)
  5. Grease a large bowl with the olive oil and set aside
  6. In another large bowl combine the flour, salt and two tablespoons of olive oil
  7. Pour in the yeast water
  8. Mix until you have a formed ball
  9. Turn onto a lightly floured surface and knead the dough until it is gluteny has no more bumps or cracks
  10. Add the dough to the bowl with the olive oil, cover it with plastic wrap or a towel and let it rise for an hour. Your dough should double in size.
  11. Preheat your oven to 400 degrees F
  12. Grease a 9×13 baking pan with 2 tablespoons of olive oil and add the dough
  13. Make sure it reaches all the corners of the pan poke little finger ridges all over the top
  14. Decorate your bread with the vegetables and herbs
  15. Drizzle the olive oil over vegetable and add your sea salt
  16. Bake 25 minutes until it is golden on the top and bottom.
Pesto Opt

Pesto Sauce

Walnut Pesto Sauce

This simple sauce is absolutely amazing. It is perfect on crostini as an appetizer or tossed with pasta for a delightful meal.

Ingredients
  

  • 2 Cups Fresh Basil
  • 1/2 to 3/4 Cup Walnuts
  • 1/2 to 3/4 Cup Parmagianno Reggiano Cheese Finely Grated
  • 1/2 to 3/4 Cup Olive Oil
  • 1/4 Tablespoon Salt
  • 1-2 Cloves Garlic
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Crushed Red Pepper

Instructions
 

  • Mince or grate your garlic, do not rely upon the food processer to mince it enough
  • Add the rest of your ingredients and pulse in the food processer 2-3 seconds at a time until you reach the desired consistency.

Video

Tried this recipe?Let us know how it was!

How to make a simple pesto recipe

Ingredients

  • 2 Cups of Basil
  • 1/2 to 3/4 Cup of Walnuts or Pine Nuts
  • 1/2 to 3/4 Cup of Parmesan and or Pecorino Romano Cheese Finely Grated
  • 1/2 to 3/4 Cup of Olive Oil
  • 1/4 Tablespoon of Salt
  • 1-2 Cloves of Garlic

Instructions

  1. Mince or grate your garlic, do not rely upon the food processer to mince it enough
  2. Add the rest of your ingredients and pulse in the food processer 2-3 seconds at a time until you reach the desired consistency.
Transcript of video below

Here we have all the ingredients for our pesto sauce that we’re going to make. Due to the unavailability of pine nuts, we will be using walnuts instead.

Additionally, I’ve decided to incorporate some lemon for a refreshing citrusy acidity. Our lineup includes basil, garlic, grated Parmigiano-Reggiano cheese, a touch of black pepper and crushed red pepper, olive oil, and salt. Once we combine these elements, we’ll show you the final result.

And here it is, our walnut pesto. Let me tell you, it’s absolutely amazing. I just had a taste, and it would be perfect on crostini or tossed with pasta for a delightful meal tonight.

Thank you for watching, and enjoy the love of food.

English Muffin Pizzas

  • English Muffins (sliced)
  • Tomato Sauce
  • Choice of Cheese -Mozzarella, American or Provolone
  • Garlic Powder
  • Italian Seasoning
  • Choice of Toppings (I used bacon but another meat or vegetable can be a good choice also) 

 

  1. Toast the English muffin prior to making the pizza.
  2. Add the tomato sauce.
  3. Add your choice of cheese. 
  4. Add the spices.
  5. Top the muffin with your meat or vegetable. 
  6. Place in the toaster oven and broil for 4-5 minutes. 
Crescent Roll Pizza Calzone

Crescent Roll Pizza Calzone

  • Can Crescent Roll Dough
  • 1 Pk Pizza Cheese
  • 1 Pk Sliced Pepperoni
  • 1 8 Oz Jar Pizza Sauce
  • 1 Tbls Butter
  • 1 Tsp Grated Parmesan Cheese
  • ¼ Tsp dried parsley
  • ¼ Tsp Garlic Powder
  1. Place parchment paper on a baking sheet
  2. Pop open can of Crescent Roll and just tear in half, leaving rectangle shape
  3. Align Rectangles to form a star shape having bottom edges all meet in the middle
  4. Spread 2 Tablespoons of sauce in the circle and spread around using back of a spoon
  5. Cover the sauce with 1 cup of cheese and layer the pepperonis on top.
  6. Repeat this for a second layer
  7. Fold the edges of the dough to meet in the middle
  8. Melt butter in a small dish and combine the parsley, garlic and parmesan cheese
  9. Brush this melted butter mixture over the top of the calzone
  10. Bake at 350 for 22 minutes
  11. If the dough starts to darken just put a piece of tin foil over the top (don’t tuck) just lay over the top this will stop the dough from getting darker but ensuring the dough fully cooks
marinated baby bella opt

Marinated Baby Bella Mushrooms

Marinated Baby Bella Mushrooms

This recipe makes a large batch for a party. If you love mushrooms make these to keep eat over a few days.

Ingredients
  

  • 3 8 Oz. Packages of Whole Baby Bella or White Mushrooms Try to select bite-sized mushrooms if some in the package are very large I half them to create a bite-size.
  • 1 Cup Red Onion
  • ½ Cup White Vinegar
  • ½ Cup Apple Cider Vinegar
  • 1 Cup Olive Oil
  • Cup Brown Sugar
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Red Pepper Flake
  • ½ Teaspoon Salt
  • 2 Cloves of Garlic Minced optional

Instructions
 

  • Fill a pot with water
  • Add mushrooms to the water and bring to a boil and reduce to a simmer with the lid off for 3 minutes.
  • Scoop out the mushrooms with a slotted spoon
  • Plunge the mushrooms into a bowl of ice water.
  • In your jar combine the white vinegar, apple cider vinegar, brown sugar, and salt.
  • the raw onion, garlic, and Italian seasoning
  • When the mushrooms are cooled add to your Mason jar
  • Fill jar and gently shake with all the ingredients.
  • Put on the lid and shake gently to incorporate all the seasoning

Video

Notes

You can eat these after 2 hours and can last for several days in the refrigerator, covered tightly. Make sure the mushrooms are covered.  If you need to add a little water or more of the olive oil and vinegar to the already cooked brine.
Enjoy! 
Tried this recipe?Let us know how it was!

Ingredients

This recipe makes a large batch for a party. If you love mushrooms make these to keep eat over a few days.

  • 3, 8 Oz. Packages of Whole Baby Bella or White Mushrooms (Try to select bite-sized mushrooms if some in the package are very large I half them to create a bite-size).
  • 1 Cup Red Onion
  • ½  Cup of White Vinegar
  • ½ Cup of Apple Cider Vinegar
  • 1 Cup of Olive Oil
    ⅓ Cup of Brown Sugar
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Red Pepper Flake
  • ½ Teaspoon Salt
  • 2 Cloves of Garlic Minced (optional)

Instructions

  1. Fill a pot with water
  2. Add mushrooms to the water and bring to a boil and reduce to a simmer with the lid off for 3 minutes.
  3. Scoop out the mushrooms with a slotted spoon
  4. Plunge the mushrooms into a bowl of ice water.
  5. In your jar combine the white vinegar, apple cider vinegar, brown sugar, and salt.
  6. the raw onion, garlic, and Italian seasoning
  7. When the mushrooms are cooled add to your Mason jar
  8. Fill jar and gently shake with all the ingredients.
  9. Put on the lid and shake gently to incorporate all the seasoning

Can eat after 2 hours and can last for several days in the refrigerator, covered tightly. Make sure the mushrooms are covered.  If you need to add a little water or more of the olive oil and vinegar to the already cooked brine.

Enjoy!

Watch How To Make It

American Chop Suey

Feeds 8-10

  •  2 Lbs. of Ground Beef
  • 5 Italian Sausages (I used hot) 
  • 20 Oz of Pasta (Casserole Elbows, Rigatoni or Penne)
  • 2.5 Cans of Whole Tomatoes
  • 1 Can of Tomato Paste
  • 1 Large Onion ( Roughly Chopped) 
  • 2 Bell Peppers (Roughly Chopped)
  • 3 Cloves of Garlic (Minced)
  • 1/2 Tablespoon of Garlic Powder
  • 1/2 Tablespoon of Onion Powder
  • 1 Tablespoon of Sea Salt
  • 1/2 Tablespoon of Black Pepper
  • 1/2 Teaspoon of Celery Salt
  • 1/2 Tablespoon of Olive Oil
  • Grated Cheese for Serving 
  • Chopped Fresh Basil for Serving 
  1. Cut the peppers, onions, and garlic and set aside.
  2. Cut the sausage into bite-sized chunks ( I do this to semi-frozen sausages as it is easier to work with them).
  3. Add the oil to a large frying pan and cook the sausage on medium to medium-high heat until browned. 
  4. Push the sausages to the sides of the pan and ass the ground beef in the middle.
  5. Cook until the beef is fully browned (no pink).
  6. Drain the grease from the pan reserving some for frying the vegetables. 
  7. Place the meat mixture into a large pot.
  8. Add the peppers to the frying pan and cook until they start to glisten then add onions and cook until translucent. 
  9. Add the garlic last and turn down the heat. ( Don’t let the garlic burn) 
  10. Add the tomato paste to the meat mixture and stir. 
  11. When the vegetables are done add them to the pot and stir gently.
  12. Add the spices to the pot. 
  13. Turn the pot to medium-low and let it simmer for approximately 45 minutes to an hour. 
  14. Cook the pasta and drain well. 
  15. You can add the pasta to the pot or plate separately with the mixture on top.
  16. Plate with some grated cheese and chopped basil 

Enjoy!

No-Bake Italian Cream Dessert

Perfect for hot summer months, this no-bake Italian cream dessert also makes a tasty Holiday treat! We love the flavor of gingersnap cookies, so I chose them for this recipe. You can use any flavor cookie you enjoy. 

  • 1 14-oz. can of sweetened condensed milk 
  • 1/4 cup lemon juice 
  • ½ can of crushed pineapple, un-drained (1/2 of a 20-ounce can) 
  • Gingersnap cookies 
  • 1 pack Dream Whip, prepared (you can also use 1 container of Cool Whip) 
  • 1 cup sweetened, flaked coconut 
  • 1 can of cherry pie filling, only use what you need and save the remainder 
  1. Mix sweetened condensed milk and lemon juice in a bowl until thoroughly combined.
  2. Mix in pineapple with juice and set aside.
  3. Line the bottom of an 8×8 baking dish with cookies.
  4. Pour the pineapple mixture over cookies.
  5. Add another layer of cookies on top of pineapple mixture.
  6. Spread prepared Dream Whip on top of cookies.
  7. Sprinkle with coconut.
  8. Top with cherries, then cover and refrigerate for 4 hours before serving