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Baked Spaghetti

The concept of baking pasta with sauce, meats, and cheese has deep roots in the Campania and Sicily regions of Southern Italy. Historically, aristocratic and peasant households baked grand pasta dishes for festive occasions like Sundays and Easter. These early versions were often made with tubular pasta, hard-boiled eggs, meatballs, and regional cheeses layered together.

When Italian immigrants arrived in North America, they adapted these celebratory, labor-intensive dishes into a more accessible, convenient, and hearty weeknight casserole using spaghetti. The dish was highly economical, making it perfect for feeding large families and feeding crowds at community potlucks.

Today, baked spaghetti is recognized as a classic comfort food fusion. While traditional Italian versions use ridged shapes like rigatoni or ziti, the North American approach generally focuses on tossing cooked spaghetti with a rich meat or marinara sauce, mixing it with ricotta or cottage cheese, and baking it with a generous layer of melted mozzarella on top.

I have always preferred ‘baked’ spaghetti over just boiling it and adding the meat sauce. My favorite recipe is one I developed using a ‘secret’ ingredient, Classico fire roasted tomato pizza sauce. The recipe is basic and easy to prepare but has a wonderful flavor. Add some garlic bread and you have a winner every time!

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 Baked Spaghetti
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Italian
Keyword baked spaghetti
Servings
Ingredients
Course Main Dish
Cuisine Italian
Keyword baked spaghetti
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Bring a pot of salted water to a boil. Add spaghetti & cook until al dente, 8 to 10 minutes; drain & set aside.
  2. Preheat oven to 350 F.
  3. Sauté ground meat, onion, mushrooms, zucchini, garlic & herbs & spices in a large skillet over medium heat until meat is browned, about 10 minutes; drain. Microwave broccoli florets until tender, crisp if using & add to meat mixture.
  4. Combine soup, water & pizza sauce in the pot you cooked spaghetti in. Stir in meat mixture & spaghetti; combine well.
  5. Spread mixture into a 11" x 7.5" x 2.5" baking dish (or baking dish of choice) & top with cheese.
  6. Bake until bubbly & cheese is lightly browned, 20-30 minutes. Remove from oven & serve.

Pumpkin Crisp w/ Gingersnap Crumble

When in doubt, serve a fruit crisp. Everyone loves fruit crisp! What’s not to love? Tender fruit, naturally sweet with a crunchy topping. Add a scoop of vanilla ice cream and it’s a match made in heaven. There’s a crisp for every season and pumpkin spice season is here!

Pumpkin Crisp is kind of like a crustless, classic pumpkin pie with a crisp topping. It’s not too sweet, but full of that great pumpkin spice flavor.

For most part the ingredients are pantry staples, so this crisp can be whipped up without a trip to the grocery store. It also lasts for several days in the fridge. Unlike most fruit crisps, this one is best served chilled.

You could call it a fall fusion recipe … traditional pumpkin pie meets pumpkin crisp!

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 Pumpkin Crisp w/ Gingersnap Crumble
Votes: 1
Rating: 5
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Course dessert
Cuisine North American
Keyword pumpkin crisp
Servings
SERVINGS
Ingredients
Filling
Crumble Topping
Course dessert
Cuisine North American
Keyword pumpkin crisp
Servings
SERVINGS
Ingredients
Filling
Crumble Topping
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Set aside an 11 x 7-inch baking dish.
Filling
  1. In a large bowl, whisk together all of the filling ingredients: pour into baking dish.
Topping
  1. In a medium bowl, combine gingersnap 'flour', oats, brown sugar, baking soda & baking powder. Use a fork to incorporate the butter into the dry mixture.
Assembly/Baking
  1. Evenly sprinkle the topping over the pumpkin filling. Bake for 35-45 minutes. The center of the pumpkin filling should still have a little 'wiggle', but is not super runny. Remove from oven & completely cool.
  2. Serve with ice cream or whipped topping, if desired.
Recipe Notes

• To make gingersnap cookie ‘flour’, simply use a food processor or blender to break down gingersnap cookies into a flour-like texture.

Cheesy Seafood Pastry Braid

When it comes to entertaining or creating a special weekend meal, we often find ourselves choosing between two paths: spending hours over a hot stove or settling for something familiar and uninspiring. But what if you could serve a dish that looks like it walked out of a high-end French bakery, requires minimal fuss, and delivers a deeply comforting flavor? Enter the Cheesy Seafood Pastry Braid.

This stunning centerpiece wraps the sweetness of coastal seafood in a flaky, golden-brown puff pastry crust. To push it completely over the top into restaurant-quality luxury, it gets paired with a velvety, rich hollandaise sauce.

The magic of this dish lies in its perfect contrast of textures and flavors. The foundation is a buttery sheet of puff pastry, which bakes into a crisp, shatteringly light shell. Brushed with a golden egg wash and a sprinkle of Parmesan, it provides a gorgeous, glossy crunch. Inside, you get a premium blend of cooked shrimp and lump crab meat. Rather than being weighed down by a heavy cream sauce, the seafood is bound together by softened cream cheese and minced garlic. A touch of shredded mozzarella adds that coveted, satisfying cheesy pull, while a hit of fresh lemon juice and classic OLD BAY seasoning cuts through the richness.

While this pastry braid is spectacular on its own, serving it with hollandaise sauce transforms it into an elegant brunch or dinner classic. Hollandaise is an emulsion of egg yolks, melted butter, and lemon juice. Because the pastry filling is deeply savory and creamy, the hollandaise acts as a luxurious, velvety blanket. The bright, tangy pop of lemon in the sauce elevates the sweetness of the crab and shrimp, cutting right through the buttery layers of pastry. To keep the plate balanced, drizzle the hollandaise lightly over individual slices just before serving, or present it in a warm boat on the side so guests can add it to their liking.

Whether you are hosting a festive holiday brunch or treating yourself to an elegant dinner at home, this cheesy seafood braid is guaranteed to impress. It proves that you don’t need a culinary degree to create something truly magnificent—just a sheet of pastry, a bit of seafood, and a little bit of kitchen confidence.

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 Cheesy Seafood Pastry Braid
Votes: 1
Rating: 5
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Course Main Dish
Cuisine French
Keyword cheesy seafood pastry braid
Servings
SERVINGS
Ingredients
Seafood Filling
Pastry Braid & Toppings
Hollandaise Sauce
Course Main Dish
Cuisine French
Keyword cheesy seafood pastry braid
Servings
SERVINGS
Ingredients
Seafood Filling
Pastry Braid & Toppings
Hollandaise Sauce
Votes: 1
Rating: 5
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Instructions
Seafood Filling
  1. Preheat oven to 400°F. Line a large baking sheet with a fresh sheet of parchment paper.
  2. In a medium bowl, stir together the softened cream cheese, mozzarella, Parmesan, minced garlic, lemon juice, Old Bay seasoning & chopped parsley until uniform & completely smooth. Gently fold the chopped shrimp & lump crab meat into the cream mixture. Work carefully so you keep the delicate texture of the seafood intact without breaking it down too finely.
Pastry
  1. Lay the thawed puff pastry sheet flat on the parchment-lined baking sheet. Mentally divide the pastry vertically into three equal columns. Spoon the seafood filling evenly down the center third column, ensuring you leave about an inch empty at the very top & bottom edges. Using a sharp knife or a pastry wheel, cut matching diagonal strips (roughly 1 inch wide) down the left & right outer columns of the pastry, moving from the edge of the filling outward to the edge of the sheet.
Assembly
  1. Fold the top & bottom edges of the pastry slightly over the ends of the filling to seal them. Then, alternating from the left side to the right side, fold the cut pastry strips diagonally over the filling to create an overlapping woven braided pattern. Gently tuck & press the final ends under. Brush the entire surface of the braid evenly with the beaten egg wash for a high-gloss finish. Lightly dust the top with the extra tablespoon of grated Parmesan cheese.
Baking
  1. Place the pan in the oven & bake for 22 - 25 minutes. You'll know it's ready when the pastry has risen completely & turned a rich, deep golden brown.
Hollandaise Sauce
  1. In a heat-proof bowl set over a pot of simmering water (double boiler) or in a blender, whisk together the egg yolks, lemon juice, water & a pinch of salt. Whisk constantly until mixture thickens slightly. Slowly stream in the warm melted butter while whisking vigorously until the sauce is thick & smooth. Stir in a a dash of cayenne or Tabasco.
Serve
  1. Let the baked seafood pastry rest on the counter for 5 - 10 minutes so the creamy filling can set slightly before slicing. Spoon or ladle the warm hollandaise sauce generously over the pastry braid or pass around so each guest can put their own on their individual servings. Finish with a scattering of fresh lemon zest & finely chopped parsley.
Recipe Notes

• Alternately, KNOOR makes a wonderful hollandaise sauce mix that could be used instead of making your own!

Boursin Turkey Lasagna

Lasagna is not so much a recipe as a reflection of human taste, in all its many varieties. It has travelled the globe, evolving, and acquiring innumerable iterations. Its journey through different cultures and cuisines has influenced its preparation and ingredients, resulting in a diverse array of regional variations. From the classic Italian lasagna to the North American-style lasagna with its thick layers of cheese, each version tells a unique story of culinary heritage.

Lasagna is a culinary canvas that invites creativity. From experimenting with different pasta types and fillings to creating innovative sauces and cheese combinations, the possibilities are limitless.

Lasagna holds a special place in the hearts of many people as a comforting and nostalgic dish. Its rich flavors and warm, inviting aroma evoke memories of family gatherings, celebrations, and cozy evenings spent at home.

This Boursin turkey lasagna ticks all the boxes when it comes to a friends or family meal. Perfect for the holiday season get togethers.

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 Boursin Turkey Lasagna
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Course Main Dish
Cuisine Italian
Keyword Boursin chicken lasagna
Servings
Ingredients
Course Main Dish
Cuisine Italian
Keyword Boursin chicken lasagna
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat the oven to 400 F.
  2. Coat a 9 x 13-inch baking dish with cooking spray. In a saucepan over medium-high heat, sauté leeks in olive oil. Add the mushrooms & red pepper flakes; cook until mushrooms are softened, about 4 minutes. Sprinkle in flour to coat the vegetables & cook for 2 minutes.
  3. Add the milk, chicken stock, & lemon juice; stir until smooth. Bring to a simmer, cook until sauce is thickened, about 5-8 minutes. Whisk the Boursin cheese in until the sauce is smooth. Stir in the dry, chopped Swiss chard.
  4. Spread a thin layer of sauce, about ½cup, on the bottom of a grease baking dish. Reserve ⅓ of the sauce for the top. Arrange 1/3 of the lasagna sheets over the sauce. Then top with sauce. Scatter 2 cups chicken, ½ the Monterey Jack cheese & 1/4 of the Parmesan.
  5. Repeat the next layer with another 1/3 lasagna sheets, sauce, remaining chicken, remaining Monterey Jack cheese, & 1/4 of the Parmesan. Top with remaining lasagna sheets, reserved sauce, and sprinkle with remaining Parmesan. Bake uncovered, until brown and bubbly, 30-35 minutes. Let the lasagna rest for 15-20 minutes before serving.
  6. Bake uncovered, until brown and bubbly, 30-35 minutes. Let the lasagna rest for 15-20 minutes before serving.

Salted Caramel Rice Krispie Treats

HAPPY HALLOWEEN!

It’s hard to imagine we have already reached the end of October. Much like the leaves swirling in the crisp autumn breeze, we are reminded of the fickle nature of time. It really doesn’t wait for anyone. Brion and I were in a store around the end of September that already had Christmas displays up. For me, that really doesn’t work. Maybe it just comes as we get older, but I really enjoy trying to stay in the ‘moment’ and enjoy each day, season and year as they unfold. That time will never come again, so why do we feel the need to rush it so. I guess you could call it, ‘making the most of your own personal journey’.

Halloween means many things to different people. When I think back to Halloween when I was growing up on the farm, it was fairly ‘low key’. My mother did all that she could to make it fun for us — carving jack-o-lanterns, bobbing for apples and making a special treat of popcorn balls. My dad had his own point of view of such a holiday that being, ‘if he wanted his kids to have candy, he would buy it for them’, as opposed to us asking the neighbors for it. Nevertheless, the world didn’t end because of it. There were always school parties in grade school to ‘dress up’ for that were fun. Looking back at some photos of my sister Loretta and I in our costumes brings back some treasured memories.

For a Halloween treat this year I am making some salted caramel rice krispie treats. The salted caramel craze has become a ubiquitous flavor in the culinary world, appearing in everything from ice cream to coffee to cocktails etc. etc.

French chocolatier and caramélier, Henri Le Roux is credited with creating salted caramel in 1977. He was making caramel when he accidentally added some fleur de sel, a type of French sea salt, to the mixture. Instead of throwing the batch away, he tasted it and was pleasantly surprised by the combination of sweet and salty flavors. He went on to create a salted caramel confection, which he called ‘caramels au beurre salé’ or ‘salted butter caramels.‘

Salted caramel’s popularity grew in the late 1990s after Parisian pastry chef Pierre Hermé created a salted caramel macaron. Hermé’s macaron became popular with American food professionals, and a related trend of salted chocolate also began to gain popularity. In 1998, Michael Recchiuti, a chocolate maker from San Francisco, began selling fleur de sel caramels covered in chocolate. 

In addition to its popularity in the food industry, salted caramel has also made its way into the beverage industry. Salted caramel lattes and hot chocolates have become popular seasonal offerings at coffee shops, and some breweries have even incorporated the flavor into their craft beers.

Salted caramel may have started as an accidental combination, but it seems that over the last few years it has managed to infiltrate itself into every possible food and drink sector. From its origins in a French chocolate shop to its contemporary status as a flavor craze, salted caramel has proven that sweet and salty can be a winning combination. The appeal of salted caramel lies in its balance of flavors – the sweetness is offset by the savory notes of the salt, which not only adds depth to the taste but also accentuates the caramel’s buttery richness.

Salted caramel rice krispies treats are great for kids (and adults) Halloween parties and can be made in 15-20 minutes from start to finish. A simple way to transform a classic recipe into something special. 

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 Salted Caramel Rice Krispie Treats
Votes: 1
Rating: 5
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Course dessert
Cuisine Canadian
Keyword salted caramel rice krispie treats
Servings
Ingredients
Course dessert
Cuisine Canadian
Keyword salted caramel rice krispie treats
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Caramel Layer
  1. Line a 9x13-inch pan with parchment paper that hangs over the edges of the pan. Once the caramel & drizzle have completely set you will be able to lift the entire block out onto the cutting board.
  2. Place caramels & water in a saucepan. Cook on low heat, stirring constantly until the mixture is smooth. Keep warm.
Rice Krispie/Pepita Layer
  1. In a medium pot, place butter & mini marshmallows. Melt on medium heat stirring constantly. When mixture is smooth, add vanilla. Turn off heat & add cereal, combine well. Place about 3/4 of the mixture into the prepared pan. GENTLY press into the baking pan. If you pack them down too hard the bars will end up hard & crunchy opposed to soft & gooey. Sprinkle the pepita seeds over the sticky rice krispies.
  2. Next, pour the caramel sauce over top of the rice krispie/pepita layer. Drop the remaining warm rice krispie mixture onto the caramel in dollops, quickly spreading it around carefully into an even layer as much as you can. Place bars into the fridge to chill.
Chocolate Drizzle
  1. In a saucepan add 1/2 cup heavy cream. Once it barely begins to boil remove from heat. Pour the milk chocolate chips in a cereal bowl. Slowly mix cream and chocolate by adding the heated heavy cream, a tablespoon at a time while stirring the chocolate chips. Add a little at a time until it is at the right consistency to drizzle. Then let it cool for a few minutes. Drizzle on top of the rice krispie bars then sprinkle with sea salt.
Chill & Slice
  1. Place pan back in fridge to chill for at least 1 hour. Cut into preferred size portions while cold. If you are returning them to the fridge at that point, remove at least half hour before serving.

Chinese Style Baked Lemon Chicken

Few takeout dishes evoke pure comfort quite like a platter of glossy, vibrant Chinese lemon chicken, but recreating that perfect restaurant texture at home can feel like a game of culinary guesswork.

Traditionally deep-fried to achieve its signature crunch, this beloved Cantonese-fusion classic often loses its magic when adapted for a standard home oven—resulting in dry meat or a soggy coating. The secret to bridging the gap between a messy commercial deep fryer and a stress-free weeknight dinner lies in a brilliant bit of kitchen science: velveting with baking soda.

By combining this simple restaurant tenderizing technique with a crisp cornstarch crust and a brilliant, naturally sweetened fresh honey-lemon glaze, you can skip the heavy oils entirely. The result is an effortlessly baked, incredibly juicy dish that honors classic sweet-and-sour flavor profiles while proving that you don’t need a deep fryer to achieve absolute takeout perfection right in your own kitchen.

For many, lemon chicken is an introduction to Cantonese-fusion cuisine. It is a staple of takeout culture, making it deeply familiar, comforting, and nostalgic. Because the flavor profile relies on recognizable ingredients like citrus and honey rather than intense heat or unfamiliar spices, it remains incredibly approachable for all ages and a guaranteed crowd-pleaser on any dinner table.

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 Chinese Style Baked Lemon Chicken
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Chinese
Keyword Chinese style baked lemon chicken
Servings
Ingredients
Chicken
Sauce
Garnish
Course Main Dish
Cuisine Chinese
Keyword Chinese style baked lemon chicken
Servings
Ingredients
Chicken
Sauce
Garnish
Votes: 1
Rating: 5
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Instructions
Chicken
  1. Slice chicken thighs into bite-sized, even pieces (about 1-inch chunks).
  2. In a medium bowl, toss the chicken with the ¼ tsp baking soda, a generous pinch of salt & pepper. Let it sit for 10–15 minutes. This technique tenderizes the meat, so it stays juicy while baking.
  3. Shake cornstarch over the seasoned chicken. Toss thoroughly until every piece is evenly coated in a dry, dusty layer.
  4. Preheat oven to 400 F. Line a large baking sheet with parchment paper or place a wire rack inside a baking sheet & grease it lightly with cooking spray.
  5. Spread the coated chicken out in a single layer on the tray, making sure the pieces do not touch. Spacing them out ensures they bake up crispy instead of steaming.
  6. Bake for 20–25 minutes, flipping the pieces halfway through, until they are golden brown & fully cooked through.
Lemon Sauce
  1. While the chicken bakes, whisk together lemon juice, soy sauce, chicken stock, honey, garlic & ground ginger in a small bowl until the honey dissolves. In a separate tiny bowl or cup, mix the 1 Tbsp cornstarch with 1 Tbsp of cold water until smooth. Set this aside.
  2. Pour the liquid base into a large skillet or saucepan over medium heat. Bring it to a gentle simmer. Give the cornstarch slurry a quick stir & pour it into the simmering sauce. Stir constantly for 1–2 minutes until the sauce bubbles, clears up & thickens into a glossy glaze. Turn the heat down to low.
Toss/Serve
  1. As soon as the chicken comes out of the oven, transfer the hot, crispy pieces directly into the skillet with the warm lemon sauce. Toss quickly so every piece of chicken is totally glazed. Remove from the heat & place onto a serving platter. Sprinkle the sliced green onions & toasted sesame seeds (if using) over the top. Serve immediately over warm rice.

Pepper Boursin, Bacon & Broccoli Gnocchi

Cracked black pepper Boursin, bacon and broccoli gnocchi is a match made in heaven because it balances rich, creamy cheese and smoky bacon with earthy broccoli and sharp black pepper. Each ingredient adds something special to this ‘comfort food’ meal.

  • Crispy bacon provides a savory crunch that cuts through heavy cream.
  • Roasted or charred broccoli adds a slight bitterness and firmness that contrasts with soft potato dumplings.
  • Sharp cracked black pepper warms up the rich dairy and lifts the overall flavor profile.
  • Pillowy potato dumplings feature microscopic ridges or pockets that catch the coarse flakes of black pepper and thick cream, ensuring a balanced bite every single time.

Boursin cheese is highly popular for making gnocchi because it acts as an instant, all-in-one gourmet cream sauce. Instead of spending time building a separate roux, béchamel, or heavy cream reduction, you can simply melt a block of Boursin into the hot pan or baking dish to achieve a luxurious, velvety texture.

This specific skillet and tray-bake style gnocchi became a ‘go to’ meal around late 2023 and mid-2024 as a quick 30-minute weeknight dinner trend.

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 Pepper Boursin, Bacon & Broccoli Gnocchi
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Italian
Keyword Cracked black pepper Boursin, bacon & broccoli gnocchi
Servings
Ingredients
Course Main Dish
Cuisine Italian
Keyword Cracked black pepper Boursin, bacon & broccoli gnocchi
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat the oven to 400 F.
  2. Add the broccoli to a small baking tray & toss with 1 tbsp olive oil & 1/4 tsp salt & pepper. Roast in the oven for ABOUT 15-18 minutes, or until LIGHTLY charred & fork tender.
  3. Add the bacon to a large pan over medium heat & fry until crispy. Remove the bacon & place to one side, leaving the excess drippings in the pan. Add the shallots & mushrooms. Fry until mushrooms have released their moisture & shallots are tender-crisp.
  4. Pour in the broth then stir in the Boursin until it melts. Stir in the cream & parmesan, then gently simmer for a couple of minutes until the sauce begins to thicken.
  5. During this time bring a large pot of salted water to a boil. Add the gnocchi & cook for 1 minute, then use a slotted spoon to transfer it into the sauce. Stir to coat the gnocchi in the sauce, then stir in the bacon & broccoli. Turn the heat to low; gently stir for another minute or so until the sauce re-thickens. If it over-thickens at any point just stir in a splash of the leftover gnocchi water.
  6. Check for seasoning & adjust if needed, then serve with fresh parsley if you desire.

Salmon, Shrimp & Dill Lasagna

Lasagna has evolved over the centuries to become a beloved Italian classic. The history of lasagna itself can be traced back to ancient Greece and Rome, with the word ‘lasagna’ possibly coming from the Greek word laganon, meaning ‘flat piece of bread’. Lasagna has many regional variations across Italy, including Bolognese, Neapolitan, seafood, and Tuscan. Often served on holidays, special occasions, and Sunday dinners, lasagna symbolizes family, tradition, and comfort. 

When it comes to comfort food, lasagna reigns supreme. Traditionally, it features layers of pasta, ricotta or béchamel sauce, mozzarella, and a meaty tomato sauce. However, culinary innovation knows no bounds, and chefs and home cooks have experimented with various ingredients to create unique lasagna variations. Salmon lasagna emerged as a fusion of Italian and seafood cuisines. It marries lasagna’s rich, creamy goodness with the delicate and flavorful salmon.

This salmon, prawn and dill lasagna makes a nice change from the normal ragu-based classic. It’s creamy and comforting, and everything you could want from a lasagna, but with a seafood twist.

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 Salmon, Shrimp & Dill Lasagna
Votes: 1
Rating: 5
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Course Main Dish
Cuisine European
Keyword salmon, prawn & dill lasagna
Servings
Ingredients
Dill Bechamel Sauce
Lasagna Noodles/ Cheese
Filling
Course Main Dish
Cuisine European
Keyword salmon, prawn & dill lasagna
Servings
Ingredients
Dill Bechamel Sauce
Lasagna Noodles/ Cheese
Filling
Votes: 1
Rating: 5
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Instructions
Sauce
  1. In a saucepan over medium heat, melt butter. Add minced garlic & sauté for 1 minute until fragrant. Whisk in the flour & cook for 2 minutes. Gradually pour in warm milk & pesto, whisking constantly to prevent lumps. Simmer gently for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat. Stir in fresh dill & salt & pepper to taste. Set aside.
Lasagna Noodles/Filling
  1. Cook lasagna noodles in boiling, salted water according to the package directions. Drain & place singly on wire racks until ready to use. Shred cheeses. Blanche broccoli florets. Slice shrimp & cube salmon.
  2. In a saucepan, melt butter & sauté leeks & Swiss chard until softened. Remove from heat & cool for 5 minutes then add blanched broccoli, salmon cubes & sliced shrimp.
  3. Preheat oven to 375 F.
  4. Spread a thin layer (about 1/5th) of dill bechamel sauce over the bottom of a 9 x 13-inch baking dish. Place 3 lasagna noodles over sauce.
  5. Spoon about 1/3 of the filling mixture over the noodles. Pour another 1/5 of the sauce over filling then sprinkle with a 1/4 of grated Monterey Jack & Gouda cheeses. If you are using parmesan, sprinkle a bit on at this time as well.
  6. Repeat the layers (pasta, filling, sauce, cheese) two more times.
  7. Finish with a final layer of lasagna noodles coated generously with the remaining dill bechamel sauce & topped with the rest of the cheese.

Bundt Pan Roasted Chicken & Vegetables

Bundt pan roasted chicken is an easy method to prop up the bird to roast on all sides in a home oven using the standard Bundt pan. This recipe for roasted chicken showcases a unique way to use your Bundt pan to roast the chicken in a style similar to ‘beer can chicken’. 

H. David Dalquist, the owner of Nordic Ware, invented the Bundt pan in 1950. The pan is a modern innovation that can be used for baking cakes and roasting chicken. The Bundt pan’s fluted shape encourages even cooking and browning. 

This recipe takes the classic roasted chicken to a whole new level. The unique shape of the Bundt pan allows for even cooking and ensures that every bite is tender, juicy, and bursting with flavor. This simple roasted whole chicken is seasoned with a flavorful rub and placed on the cone of the pan covered in foil, on top of a mix of vegetables, lemon and herbs. All the flavors and juices roast beautifully in the Bundt for an amazing dinner option while containing the juices for an easy cleanup.

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 Bundt Pan Roasted Greek Chicken & Vegetables
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword bundt pan roasted chicken & vegetables
Servings
Ingredients
Chicken/Veggies/Spice
Garnish
Course Main Dish
Cuisine American
Keyword bundt pan roasted chicken & vegetables
Servings
Ingredients
Chicken/Veggies/Spice
Garnish
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 425 F. Line a Bundt pan with foil or lightly coat pan with cooking spray.
  2. In a small dish combine all seasoning ingredients.
  3. In a large bowl, toss potatoes, peppers, onion, carrots, olive oil & 2 tsp seasoning mix. Toss well to coat then place mixture in the bottom of the Bundt pan.
  4. Sprinkle chicken evenly with remaining seasoning. Place chicken cavity over the Bundt pan center with legs facing down on top of the vegetables. Place Bundt pan on a baking sheet.
  5. Bake at 425 for the first 30 minutes then reduce heat to 400 F. Bake until chicken is no longer pink at the bone & the juices run clear, about 1 1/2 - 2 hours. Cover the top half with foil after 30 minutes to avoid over-browning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 F.
  6. Remove chicken to a cutting board to rest for 5-10 minutes. Toss veggies with cheese & dill.
  7. On a serving platter place veggies & top with chicken pieces. Garnish with more fresh dill & lemon zest if perferred.

Stuffed Acorn Squash

Squash is one of those quintessential autumn foods that we have come to recognize. Even though it is considered a winter squash, acorn squash belongs to the same species as all summer squashes including zucchini and yellow crookneck squash. The main difference between the classifications is that summer squashes have soft skins and tender seeds and are fairly perishable, while the winter types have hard shells, fully formed seeds and are very suited to long storage.

For all their many splendored shapes and colors, squash is not something most of us crave, although they are an integral part of the cuisine in scattered points of the globe, such as South and Central America, the West Indies, India and Japan.

The acorn squash is similar in flavor to the butternut squash yet has a bit of a nutty taste to it as well. Resembling its name in shape, the acorn squash usually weighs between 1-2 pounds and generally grows between four and seven inches long.

Roasting them partially before stuffing makes the squash a lot more tender and easier to eat. I am always aware of the concept of ‘seasonal eating’. I was born in September, so I figure it’s totally natural to love fall food (& colors) such as squash, pumpkin, apples and cranberries.

The large cavity of acorn squash just begs to be filled. One squash the size of a grapefruit or a little larger is usually enough for two people.

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 Stuffed Acorn Squash
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Keyword Italian stuffed acorn squash
Servings
Ingredients
Acorn Squash
Filling
Keyword Italian stuffed acorn squash
Servings
Ingredients
Acorn Squash
Filling
Votes: 1
Rating: 5
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Instructions
Squash
  1. Place a rack in the center of the oven & preheat the oven to 400°F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375°F.
  2. With a sharp knife, carefully cut the squash in half from stem to base. Scoop out & discard the stringy core & seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil & sprinkle with salt & pepper. Place in the oven & bake for 40 minutes, until the edges begin to wrinkle & the flesh is fork-tender. Set aside. Reduce the oven temperature to 375°F.
Filling
  1. While the squash bakes, prepare the filling. Heat the olive oil in a large skillet over medium-high heat. Add the ground meat. Brown the meat, breaking it apart into small pieces for 3 minutes.
  2. Add the mushrooms, onion, apple, salt, pepper, Italian seasoning & minced garlic. Cook, stirring frequently, until the meat is cooked through, the vegetables & apple are softened, have given up liquid & the liquid has cooked off, about 8 additional minutes.
Assembly/Baking
  1. When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about 1/4-inch thick. Add the scooped squash to the pan with the meat mixture. Stir to combine. Taste & adjust salt & pepper as desired.
  2. Mound the filling inside of the hollowed squash halves. Place the baking pan in the oven & bake until the filling is hot, about 10 minutes. Remove from oven & sprinkle with shredded cheese. Return to oven for another 5 minutes until cheese is melted. Serve hot.
Recipe Notes

• You can cut the acorn squash either way. If you cut it lengthwise it will retain the acorn shape. Or you can cut the squash horizontally and it will resemble a flower.
• The size of the acorn squash will affect the roasting time; larger squash may need an extra 10 minutes. Squash should be fork tender.
• When eating squash, discard the skin as it can be tough and bitter.