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
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Instructions
Bring a pot of salted water to a boil. Add spaghetti & cook until al dente, 8 to 10 minutes; drain & set aside.
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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.
Combine soup, water & pizza sauce in the pot you cooked spaghetti in. Stir in meat mixture & spaghetti; combine well.
Spread mixture into a 11" x 7.5" x 2.5" baking dish (or baking dish of choice) & top with cheese.
Bake until bubbly & cheese is lightly browned, 20-30 minutes. Remove from oven & serve.
It’s hard to think of Thanksgiving without pumpkin. Most pumpkins are harvested between late August and the end of October. This makes them a plentiful and inexpensive ingredient at that time. For us in Canada, Thanksgiving is celebrated in October, so pumpkins are naturally associated with the festive fall feast in some way or another.
Pumpkin cornbread paired with garlic-herb maple syrup evolved from the blending of Indigenous agricultural staples, early American colonial necessity, and the modern culinary trend of ‘swavory’ (sweet-and-savory) flavor pairing. This specific dish represents a multi-century journey where rustic survival foods transformed into gourmet comfort food.
Maple syrup has an earthy, woodsy undertone that pairs naturally with pungent garlic and robust woody herbs. Infusing these savory elements into the syrup bridges the gap between the naturally sweet pumpkin cornbread and savory dinner mains (like chili, roast turkey, or holiday pork meals).
Today, this combination is celebrated because the moisture of the pumpkin keeps the cornbread from drying out, while the garlic-herb syrup cuts through the rich sweetness, creating a balanced, high-end culinary experience out of simple harvest ingredients.
With Thanksgiving just a few days away, I thought this cornbread would be a great addition to our holiday meal.
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Pumpkin Maple Garlic-Herb Cornbread
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Instructions
Herb-Garlic Savory Syrup
Combine water & sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved & the liquid is clear.
Whisk in the Italian seasoning & minced garlic. Bring the mixture to a gentle boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils.
Remove from heat, cover & let syrup steep for at least 20-30 minutes. Pour syrup through a fine mesh strainer to remove the fine particles of dried herbs.
Pumpkin Cornbread
Preheat oven to 375 F. Line 8 mini loaf pans with paper liners.
Combine the cornmeal, flour, baking powder & salt in a large bowl.
In a medium bowl, vigorously whisk the pumpkin puree, garlic-herb savory syrup, melted butter, milk & eggs until completely smooth.
Pour the wet ingredients into the dry ingredients. Fold with a spatula just until the flour disappears to avoid a tough texture. Spread the batter evenly into prepared mini pans & sprinkle pepita seeds on top.
Bake for 23 - 28 minutes. A toothpick inserted into the center should come out clean but do NOT OVERBAKE. For a nice moist texture, lean to almost an underbaked cake rather than overbaked.
Recipe Notes
• Dried Cranberries are sweeter than fresh so toss them in hot water for 5 minutes to plump them up, then drain them completely before adding to batter.
• Toss your prepared cranberries with 1 teaspoon of flour (this keeps them from sinking to the bottom of the cornbread). Fold them into the batter at the very end, right after the wet & dry ingredients are just combined.
Couscous porcupine meatballs are an innovative twist on the traditional meatball dish, incorporating the unique texture and taste of couscous. These meatballs get their name because the couscous, added to the beef meatball mixture pokes out of the meatballs once cooked, and hints towards looking like a porcupine! During the Depression era when conservation cooking was needed, an early version of this recipe was created by adding rice (which was cheaper than protein) to ground beef to extend the meat. Versions of this recipe were passed down and changed as Campbell’s condensed soup became the sauce base.
The base of the meatballs is usually a blend of ground meat, often beef or turkey, mixed with seasonings and herbs to create a rich and flavorful profile. The addition of couscous not only adds an interesting texture but also makes the meatballs lighter and more absorbent, allowing them to soak up sauces and flavors from accompanying dishes. This combination creates an amazing contrast in each bite – the tender, juicy meat complemented by the slightly chewy, grainy texture of the couscous.
These meatballs are versatile and can be adapted to suit a range of cuisines and flavors. They can be spiced up with a variety of seasonings, from traditional Italian herbs to garlic and onion powder, or even a dash of cumin. Cooking methods for couscous porcupine meatballs vary, with options like baking, frying, or simmering in sauce, each method imparting a different texture and flavor to the dish.
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Couscous Porcupine Meatballs
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Instructions
Meatballs
In a shallow bowl, pour hot water (or chicken broth) over the uncooked couscous, cover for 5 minutes, and fluff with a fork. Let it cool slightly.
In a large mixing bowl, combine the fluffed couscous, ground meat, egg, Italian seasoning, garlic & onion powder, red pepper flakes, salt & pepper. Gently combine mixture making sure not to OVERMIX.
Divide mixture into 20 portions & roll into tightly packed meatballs. The expanding couscous will stick out slightly as it cooks, giving them the signature ‘porcupine’ look.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs & brown on all sides (about 8–10 minutes). They don't need to be fully cooked through yet. Remove & set aside on a plate.
Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic & cook until fragrant (about 1 minute). Pour in the heavy cream & bring to a gentle simmer.
Stir in the Parmesan cheese & paprika (if using). Allow the sauce to thicken for 3–4 minutes. Place the browned meatballs back into the simmering sauce. Cover the skillet, reduce the heat to low & cook for about 15 minutes, or until the meatballs are cooked through & the couscous is tender.
Garnish with green onions. Nice served with roasted potatoes or over egg noodles.
The use of herb and garlic savory syrups over roasted salmon and vegetables has evolved over the years from ancient Mediterranean flavor principles and the Asian honey-garlic culinary tradition. They have been blended into a popular one-dish, western home-cooked meal.
This specific flavor profile is popular because it hits the ‘sweet and savory’ jackpot. The contrast between the sugary sweetness, umami-rich garlic, and Italian seasonings which add earthy, aromatic notes, neutralizes the natural ‘fishiness’ of salmon.
As the syrup reduces and roasts, it forms a glossy, sticky crust on the fish and glazes the vegetables perfectly in the same pan. The sugars in the syrup help lock in moisture, keeping the salmon tender and flaky while the edges get wonderfully crisp. Salt along with the aged cheddar enhance and elevate all the surrounding flavors.
This was one of those ideas that turned out to be so much more than I expected, I had to share it on the blog.
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Wild Herb-Garlic Salmon w/ Veggies
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Instructions
Sauce
Combine water & sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved & liquid is clear. Whisk in the Italian seasoning & minced garlic. Bring the mixture to a boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils. Remove from heat, cover & let the sauce steep for at least 20-30 minutes. Pour the sauce through a fine mesh strainer to remove the fine particles of dried herbs.
Salmon/Veggies
Slice salmon fillets into 6 strips. Place them in a small bowl & marinate in some of the herb-garlic sauce for 30 minutes.
Prick potatoes all over with a fork & microwave on HIGH until tender, about 3 min. Cool & cut in half. Set aside.
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In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper & mushrooms. Cook until no liquid remains, about 5 min. Cool completely.
Arrange reserved potatoes in 2 au gratin dishes (oval lasagna dishes). Top with the broccoli, mushroom-onion mixture & drizzle with a bit of the herb-garlic sauce. Lay 3 strips of salmon across the top of each dish. Sprinkle with grated cheese.
Bake uncovered until the cheese is golden, the salmon flakes with a fork & the vegetables are tender, about 25 min. Let stand 5 min. before serving.
CELEBRATING HERITAGE DAY!
In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can choose whether or not to recognize the day as a general holiday, which most do.
The Heritage Festival held in our city of Edmonton, Alberta Canada is a three-day event to sample delicious food, see creative performances and celebrate Canada’s multiculturalism. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.
Even though many people will take in the day’s events and cultural food at the festival, some choose to pack a picnic lunch and take a drive somewhere just to relax.
I am posting a seafood stromboli today that should work well with that idea.
Heritage Festival in our city of Edmonton, Alberta Canada is one of the world’s largest multicultural events, taking place every August. It features over 70 pavilions representing almost 100 countries set up in William Hawrelak Park. All ethnic minorities of Canada come together to exchange experiences, entertainment, cultures and to celebrate Canada’s diversity. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.
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Everything Bagel Seafood Stromboli
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Ingredients
Everything Bagel Seasoning
Ingredients
Everything Bagel Seasoning
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Instructions
Seasoning
Mix everything bagel seasoning ingredients together & set aside.
Seafood Filling
In a large saucepan, heat olive oil over medium heat. Sauté onion, garlic, mushrooms & seasonings in the oil. When onions are slightly softened, stir in shrimp & scallops. Let simmer uncovered for 5 minutes, stirring occasionally.
Add alfredo sauce & cheese, stirring until cheese is melted. Let simmer uncovered for another 5 minutes Taste & add salt & pepper if necessary. Remove from heat & let cool for 10 minutes or until ready to use.
Dough
In large bowl, dissolve sugar in warm water. Sprinkle yeast into water & let sit until frothy. In a separate bowl, combine flour, Italian seasoning & salt.
Stir oil into yeast mixture. Add flour & with a fork, combine into a shaggy dough. When dough is completely combined, turn dough out onto a work surface & knead dough for about 5 minutes, until smooth and elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about 1 hour.
Assembly/Bake
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Remove risen dough from bowl, turn onto a large piece of parchment paper. Roll dough out to about a 12" X 14" rectangle. With a straight edge, make parallel horizontal cuts in the dough at 1" intervals down both sides. Your strips should be cut in 4" from outer edge on both sides, leaving a 1" border at the top and bottom.
Leaving the pastry on the parchment, move it to an 11 3/4 x 4-inch ribbed semi-circle bread pan. The strips will now be hanging down the sides of the pan. Gently press the pastry to conform to the shape of the pan making sure your pastry comes all the way to the top of the pan at the ends.
Place filling in the pastry. Starting with the top right-hand strip of dough, fold it over the filling. Cross the top left-hand strip over the filling. Continue alternating strips to create a braided effect.
Make sure both ends are sealed well then brush the top of stromboli with egg wash & sprinkle with bagel seasoning.
Bake 45 minutes until golden brown.
Recipe Notes
• For this seafood stromboli I used a European ribbed semi-circle bread/cake pan. The size is bigger than a 9 x5-inch loaf pan so it is quite easy to fit dough/filling into it. If a ribbed pan is not available just go with the contemporary style of rolling the stromboli.
• Brush a simple egg wash over the exposed edges of the dough to help ensure the stromboli seals well & doesn’t burst open as it bakes. To fold, tuck the short sides towards the center, then fold the long side with the thinner border towards the side with the wider border. Aim to fold the stromboli twice, creating 3 layers.
• Once assembled, carefully transfer to a parchment-lined baking sheet. Brush the tops with egg wash for a golden finish, then place in the oven. Be sure to rest the baked stromboli a few minutes before slicing & serving!
A calzone is a savory Italian turnover. It traditionally consists of a cheesy filling in a leavened dough and is served with marinara sauce on the side. The calzone originated in Naples in the 18th century.
The best results come when the filling is not too moist because it can make the dough soggy. Like with a stir-fry, it is also better to have a filling where the ingredients are broken down into bite-size pieces, so the filling is easy to eat.
There is nothing better this time of year than fresh corn and tomatoes. This easy corn, tomato & bacon calzone is the perfect way to celebrate fresh summer produce! Don’t overload the filling with ingredients; make your point with a mixture of a few simple flavors then load it with cheese!
Eating vegetables during their seasons really gives you the best flavors.
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Summer Calzones w/ Corn, Tomatoes & Bacon
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Ingredients
Filling
- 4 slices bacon, chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 ears corn, husked & kernels cut from cobs
- 1 cup cherry tomatoes, halved
- 4 large mushrooms, sliced & sauteed
- 1/4 cup fresh basil, chopped
- 1 tsp red pepper flakes
- salt & pepper to taste
- 125 gm ricotta cheese
- 150 gm (about 1 1/2 cups) monterey jack cheese, grated
- Cornmeal for sprinkling, optional
- Marinara sauce, for serving
Ingredients
Filling
- 4 slices bacon, chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 ears corn, husked & kernels cut from cobs
- 1 cup cherry tomatoes, halved
- 4 large mushrooms, sliced & sauteed
- 1/4 cup fresh basil, chopped
- 1 tsp red pepper flakes
- salt & pepper to taste
- 125 gm ricotta cheese
- 150 gm (about 1 1/2 cups) monterey jack cheese, grated
- Cornmeal for sprinkling, optional
- Marinara sauce, for serving
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Instructions
Dough
In a large bowl, place lukewarm water, honey & yeast; allow to stand for a few minutes until frothy. In another bowl, flour & salt.
When yeast is ready, add the 2 Tbsp of oil. Add flour, mixing with a fork until a shaggy dough forms. Turn onto a work surface & knead dough for about 5-8 minutes, until smooth & elastic. Place dough ball in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size while you prepare filling.
Filling
In a large skillet, cook the bacon until crispy. Remove the bacon from the pan & set aside to drain on a plate lined with paper towels.
To the bacon drippings, add the mushrooms, shallot & garlic. Sauté over medium heat for a few minutes then add the corn, red pepper flakes & a pinch of salt & pepper.
Cook for a few minutes then add the halved cherry tomatoes & basil. Cook, stirring frequently, for a couple minutes. You want the tomatoes to just warm through, not to completely break down. Stir in the crisped bacon & remove the pan from the heat so the mixture can cool to room temperature.
Assembly/Baking
On a lightly greased work surface, divide the risen dough into 8 even balls. Roll each ball into an OVAL shape, about 7 x 6-inch size. Divide filling into 8 portions.
On each oval, spoon a couple tablespoons of the ricotta in a straight line on the middle of the dough. Next, spoon a couple tablespoons of the corn-tomato filling on top of the ricotta. Finally, add about 2-3 tablespoons of grated Monterey Jack cheese.
Keep one side free & cut the other side of the dough into thin strips using a knife. Fold the uncut side over the filling first, then continue rolling over the cut side.
Line a large baking sheet with parchment paper & place the ‘calzones’ on it, curving them into a C shape. (Place the side with the ‘strips’ curving to the outside). Brush calzones lightly with egg wash, sprinkle with cornmeal if you wish. Cover with plastic wrap & allow to rise for about 20 minutes.
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Bake for 25 minutes or until the dough is golden and crisp and the filling is gooey. Allow to cool slightly before serving with warmed marinara sauce.
The BLT pizza is a variation of the classic BLT sandwich, which is made with bacon, lettuce, and tomato, and is often served on toast.
The BLT is believed to have originated in the U.S. restaurant industry in the 1940s, when waitstaff used the initials ‘BLT’ as shorthand to convey orders to the kitchen.
The BLT pizza is made with the same ingredients as the BLT sandwich, but with the addition of pizza dough and cheese. Some pizza places add a top layer of crust to make the pizza more like a sandwich.
You’ve likely eaten naan bread at some time. The tasty Indian flatbread is traditionally cooked in the tandoor, carries a slight smoky aroma, and has a soft texture with pillow-like pockets studded over the top. Puffed flatbread has the power to move beyond a dinner accompaniment. It’s worthy of a role far better — like actually being the main course.
It proves to be super versatile — naan is soft and sturdy enough to take the place of bread, thin enough to be used as a flatbread or pizza dough, and pliable enough to work as a tortilla. It can be soaked, baked, fried, and folded to take on some surprising and delicious forms such as French toast, savory bread pudding, paninis, nachos or even as a dessert naan bread with bananas, strawberries & chocolate.
Ever since Brion & I got ‘tuned in’ to savory naan bread pizzas, we love them no matter what the topping is. Using Smoky Bacon Mayo on the naan bread is such an added bonus in the allover flavor. This BLT Pizza will remind you of the classic Bacon, Lettuce and Tomato sandwich that we all love, just in pizza format!
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BLT Naan Bread Pizza
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Instructions
Cook bacon in a skillet or in the microwave until slightly crispy. Drain on paper towel. Chop & set aside.
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On a small foil lined baking pan place halved tomatoes. Sprinkle with salt & pepper & drizzle with golden Italian dressing. Place in oven & roast until starting to soften. Remove from oven.
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Spread top side of each naan bread with a generous amount of Smoky Bacon mayo. Sprinkle each with chopped bacon then transfer partially roasted tomatoes on top of bacon. Sprinkle each with Italian seasoning & salt & pepper to taste.
Place on a parchment lined baking sheet & place in the oven for about 10 minutes to heat everything through & finish roasting the tomatoes.
Remove from oven & sprinkle baby arugula over pizzas then drizzle with ranch dressing. Serve immediately.
CELEBRATING CANADA DAY!
In Canada, July 1st marks the day for Canadians to reinforce national unity, sovereignty, and shared values against external economic pressures and to mark the 60th anniversary of the flag. It acts as a unifying force against trade tensions, protects our identity from being absorbed by larger neighbors, and boosts morale.
Today, Canadian pride and sense of belonging have reached their highest levels in years. Being Canadian brings pride through a strong commitment to multiculturalism, inclusivity, and freedom, alongside a reputation for politeness, resilience, and a high quality of life.
From coast to coast the country’s birthday is marked with various events. Barbecues are definitely the preferred choice of food event for the day. Of course, the staple at most barbecues, tailgates and picnics is the classic burger. But a burger doesn’t have to be just a burger. The surf and turf burger is a variation of the surf and turf dish, typically made with minced meat and marine products like lobster, shrimp, or crab.
The concept of ‘surf and turf’ is reported to have originated in the US as a dining trend in the mid-20th century. It refers to a dish that combines both seafood (surf) and meat (turf) in a single meal. While the idea of pairing seafood and meat together has been around for centuries in various forms, the modern surf and turf combination gained popularity in the 1960s and 1970s. The surf and turf burger is a creative twist on this classic concept.
Brion & I thought this was truly a gourmet meal burger in a bun. Much more than just a delicious meeting of ocean and prairie.
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Surf & Turf Burgers
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Instructions
Burgers
In a bowl, combine all seasonings & add ground beef & beaten egg. Lightly combine without overmixing. Form into 4 burger patties. Set aside in refrigerator.
Shrimp
Peel & devein shrimp. Rinse in cold water & dry with paper towel. Toss shrimp in olive oil & Old Bay seasoning. Set aside in refrigerator.
Avocado Steak Sauce
In food processor, add all sauce ingredients. Process on high speed until smooth. Remove from processor & place in a glass dish. Cover with plastic wrap & refrigerate.
Other Ingredients
Slice tomato & red onion. Slice or shred cheese. Very lightly butter hamburger buns.
Cooking / Assembly
Heat a griddle to medium-high & cook shrimp until they are just done, about 1-2 minutes per side. Set them aside.
Place burgers on the griddle & cook them until done or to your liking.
Assemble surf & turf burgers as follows: roll, burger, cheese, arugula, tomato & onion, generous amount of avocado steak sauce, shrimp & top of roll.
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