Love in a skillet

Or Skillet Lasagna.  Same thing.  This was perfect on a grey day.  All I was missing was some crusty bread and butter.  And maybe a dog…..or a fireplace….even a boyfriend…..I need someone to do the dishes, silly

Ingredients.  I made a couple changes.  I used Turkey sausage instead of regular.  I have tried this before and it failed miserably, but in here, it worked.  I also just used regular tomato sauce instead of diced tomatoes.  I am not a huge fan of chunky tomatoes and I forgot to get them the three times I went to the store.  I figured that was a sign and just used what I had on hand.  The original recipe used cottage cheese, but I didn’t want my grandmother to come haunt me, so I stuck with the ricotta.  One last thing – that onion?  Yea, I didn’t use it.  I cut it and the middle was ooky.  I used a slightly bigger one

after cooking the onion and the sausage, you are supposed to put in the other seasonings, then the noodles, then the sauce and water.  Yea, I got it backwards.  Damn noodles were on top.

Still worked though 🙂

Three kinds of cheesey goodness!

This was graat.  Even with the mix up with the noodles, it worked perfectly.  I also used a vidalia onion instead of yellow because that’s what I had.  It didn’t seem to make much difference.  Honestly, I couldn’t tell it was in there.  I cut the parmesan cheese to only about 1/4 cup because I knew it would be WAY to much if I used a cup.  I love parm, but it is just so strong.  I didn’t want to overpower the whole dish.  I get little tastes of it through out the bowl which is perfect for me.  I can’t wait to try this with another type of noodle.  I did like the lasagna sheets, but they were a but unruly to try and stir when they were still hard.  Plus, it’s just not a noodle I have on hand very often (why do I keep spelling it noddle and firefox thinks this is an actual word??).  I think it will work as long as you don’t use the tiny pasta shapes.  Ziti would be good, but orzo would not work in my opinion.


Biscuit Pizza

I bought some buttermilk for a recipe that I never got around to making.  I never made it, but still had a bunch of buttermilk that I needed to use.  I came across this recipe a long time ago and decided to make it.  It was very simple to make and didn’t really take much time, but I was not a fan.  That will come later.  First – the pictures


Dough all mixed up

This is how I rolled it out without throwing it across the room.  Parchment on the bottom to make it easier to transfer to the baking sheet.  I used wax paper on top so I could roll it out without it sticking to the rolling pin.  The towel is to keep it from moving all over the place.  It worked pretty well.

I still used my fingers to make it bigger, though

Now, start layering



Baked.  It looks over done, but for some reason my cheese always does that when it is on pizza

So, back to the reasons I wouldn’t make it again.  It seemed a bit salty and it didn’t have the structure that I look for in a pizza dough.  I kept thinking it was going to break when I tried to eat it.  I didn’t really like the seasonings in the crust.  I probably would have preferred it to only have garlic.  I just don’t think biscuit dough is good for pizza.

Hearty Pasta Dish….In Summer….In The South

I forget where I came across this recipe.  Being the smartest person ever, I decided to make a hearty pasta dish in the middle of summer in the south 😐  One thing before I start, you must love peppers to enjoy this dish


Cooking the sausage

Cooking the onions

Have I ever shown you the easiest way to cut up a bell pepper?  I never use any other method now.  Instead of cutting off the top, cut vertically, like this

Continue around the pepper and you end up with slices like these.  No cleaning needed!

Another tip?  Cut with the skin side down.  That way, if the skin is a little tough, you won’t smush the pepper flesh.  Enough about the peppers…..well almost.  Peppers in the pot!

All ingredients in

Everything mixed up with the pasta


Don’t forget to pour yourself a glass of wine when the recipe tells you to add it.

I was kind of wary about it, but I liked the dish.  I think the only thing I would change would be the peppers.  I think they need to be in a smaller size.  I would just cut them in half again to make them shorter.  The sauce is great.  I might try and use dried herbs.  I might use half hot sausage to give it a bit of a kick.  Other than that, wouldn’t change a thing 🙂  I got 5 REALLY big servings out of it – even though the recipe says it makes four.  I don’t know if you could substitute the pasta, but it is hard to find.  I was able to find it at Earth Fare, but whoooo – it was expensive.  Maybe I will just try and make it from scratch next time.

Chicago Style Deep Dish Pizza

I have been wanting to make this recipe for a while, but with all the past dough fiascos, I was a little wary.  I dove in anyways and enlisted the help of a friend with the taste testing.  He happily obliged 🙂  Now my friend is a self-professed pizza snob/aficionado.  He liked it, so I would say it is a hit recipe.  I actually left my part at his house last night and I am regretting my lazy decision today.  I WANT MY PIZZA!!  lol.  I am definitely going to be making this again…..and soon.

Sauce Ingredients

I didn’t get any pictures of the actual sauce making because I was multi-tasking.  I basically followed the directions on the website above.  The only thing I changes was I didn’t add the olive-oil at the end and I only had dried basil on hand.  I made do and it was good.  I was skeptical of the sugar in the sauce – I have other methods to cut the acid from the tomatoes – but I stuck with it.  I am so glad that I did.

Dough Ingredients – missing some butter.  Yep, there’s more butter 🙂

I mixed it all up, but I don’t have a fancy schmancy mixer with a dough hook.  The closest I have is this:

Now, these will give your arms a workout.  I had some trouble holding on.  These mixers move fast and trying to hold them while kneading dough.  I got it done though.  I had to put it in a smaller bowl so it would all catch together.  I never really got it smooth – I think because of the cornmeal.  It didn’t seem to affect the final result, though.  It rose on the counter once, then slathered with butter and rose again in the fridge.  While it was doing that, I got my pan ready.  Instead of using a cake pan, I went with a springform pan to make serving and cutting easier.

I didn’t use 2 tablespoons though.  I poured some in and used a basting brush to spread it around

I had one drip that concerned me about leakage with the pan.  I didn’t have any other problems with it.  To be safe, when I baked the pizza, I put a pan underneath.  I think it may have had a few drips in it.

I prepared the dough in the pan and got ready to transport it about 20 minutes away.  I was concerned the trip would affect the dough or make it ookey.  Maybe even rise more.  Last thing I needed was a pan full of dough with no room for cheese and sauce!  What kind of pizza would that be?  Maybe make breadsticks?  Mmmmmm….breadsticks.

All dressed up and ready to bake.  I added some sausage that you can’t see.  I had trouble deciding where to put it.  Mix it in with the sauce?  On top of the sauce?  On top of the cheese?  The expert pizza guy kept saying “You’re the cook”  I threatened to cut him if he didn’t have an opinion 🙂  It worked.  I put it on the top of the cheese and then the sauce last.

Looking at the two pictures, I can see it did puff up a little.  Maybe I should add a quick rise before baking next time?

It took the entire 30 minutes to cook and get the crust browning on top, but the hardest part was waiting to cut it.

But when I did – OMG!  The sauce started to slide off after I cut it, but it didn’t matter.

It was fantastic.  I was so happy with the results.  The connoisseur was happy with the results.  He truly liked it.  It was a great compliment.  It was also great fodder to use for the rest of the day.  If he annoyed me, I could threaten to take away the pizza 😀 – and I did, often.  I really want to make this again.  The sauce was great.  The dough was good – nice and crispy.  Right about of cheese. – just good.  I made it so a quarter of a pie is a single serving, but with a salad, an eighth of the pie would be plenty.  I wasn’t hungry for about 3-4 hours after eating this.  I wanted to eat all of it, though.  I am off to write this in the hand-written cookbook – tootles!!


Spicy Sausage Pasta

From here

This will be a little different than my other posts. I made the recipe from the post above and took some pictures as I made it. Hope you enjoy!

Ingredients (I forgot the cheese – facepalm)

Cooking the sausage and onions

Adding all the ingredients to the pot.

After the first cheese addition

Ready for Baking

All baked

My dinner!!

Deviating from the original recipe, I used half and half instead of heavy cream. Only 6 ounces of pasta and 14 ounces of sausage and approx 1 cup of onions. I put the servings into individual ramekins instead of the whole skillet. I also made 6 servings instead of 4. I would definitely add less pepper next time. While it was good, the spice kind of overwhelmed everything.