July 16, 2014

Squash Casserole

Growing up, I remember my mom making this casserole every summer. It was one of my favorites! When one of my coworkers brought in fresh squash from her garden last week, I knew this dish would be best for using all of the squash she gave me.

Recipe from my mother.

  • 3 lbs. Squash, sliced
  • 1 Vidalia onion, chopped
  • 1 c. Sour cream*
  • 1 c. Cheddar cheese, freshly grated
  • ½ c. Parmesan cheese
  • 4 slices of bread, cubed
  • 1 stick butter, melted 

  1. Preheat oven to 325°F.
  2. Sauté squash and onions until tender; drain. Mix in sour cream* and cheeses; stir to combine well. 

  3. In a bowl, pour melted butter over the bread crumbs, so all pieces are coated.
  4. Pour squash mixture into a baking dish and top with the breadcrumb mixture. 

  5. Bake for 30 minutes, or until bubbling and the breadcrumbs are golden brown. Enjoy :) 
*I subbed Chobani Plain 0% Greek yogurt for the sour cream.
**This casserole fits best in a 3 qt. baking dish.
***Potluck Baker from Crate and Barrel. Similar here.

July 13, 2014

Baked Ziti

Italian dishes are one of my favorite comfort foods. Cheesy, satisfying and simple- an easy weeknight dinner.
Recipe was inspired by The Pioneer Woman.


  • 1 (16 oz) box Ziti
  • EVOO, to coat pan
  • 2 cloves Garlic, minced
  • 1 pound Ground Beef Sirloin
  • 1 jar (28 oz) of your favorite Marinara Sauce (try my recipe here)
  • Italian Seasoning, to taste
  • Garlic powder, to taste
  • Salt and Pepper, to taste
  • 1 tub Whole Milk Ricotta Cheese
  • Asiago cheese, to taste
  • Parmesan cheese, freshly grated, to taste
  • Mozzarella cheese, freshly sliced 


  1. Preheat oven to 365°F.
  2. In a large skillet over medium heat, coat bottom with EVOO. Add garlic and sauté until fragrant, careful to not burn the garlic. Add the ground beef sirloin and some Italian seasoning and garlic powder to the meat; cook until browned.
  3. Once meat is cooked, drain fat. Add the marinara sauce to the meat. Add more Italian seasoning, garlic powder, and salt and pepper. Reduce heat to low and let simmer for 20 - 25 minutes. Set aside. 

  4. Begin to cook the ziti noodles in a pot according to package directions.
  5. In a glass bowl, combine the cheeses (Ricotta, Asiago and Parmesan) and salt and pepper. Be sure to not mix completely.
  6. Once pasta is cooked, drain, then pour into the cheese mixture. Toss to slightly combine.
  7. Ladle just enough of the meat/marinara mixture to coat the bottom of a 9x13" baking dish. Add the cheese/pasta mixture atop the sauce and spread evenly. Ladle remaining meat/marinara mixture over the cheese/pasta mixture. Top with freshly sliced Mozzarella. 

  8. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving and enjoy :)

Stay tuned for my garlic bread recipe!

July 1, 2014

Peach, Arugula and White Cheddar Grilled Cheese

Nothing says summer quite like fresh, ripe, juicy peaches. This sandwich is light, but not lacking in flavor- perfect for a summer lunch!

  • White country bread
  • Butter
  • White cheddar, sliced
  • Yellow peaches, sliced
  • Arugula
  1. Turn the stove on medium-low heat.
  2. Take 2 slices of bread and butter one side of each slice.
  3. Place one slice, butter side down, on your pan. Add sliced cheese, arugula and peaches. Top with remaining slice, butter side facing up. 
  4. After the butter has melted on the top slice, flip the sandwich over to grill the other side. 
  5. Carefully remove from heat, slice, and enjoy immediately :)