Easy Recipes For Those Who Like To Cook and Bake
This post is sponsored by Hannaford. All opinions are my own.
It’s so easy to enjoy this classic sub in a casserole form! Grab a fork and sink your teeth into this delectable Cheesy Meatball Sub Casserole. 
Hubs loves ordering his favorite Meatball Sub at our favorite Italian Deli. I thought I would surprise him with a meatball sub casserole! He absolutely loved it! So much that he went back for seconds!
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Thanks to Hannaford for sponsoring this Easy Skillet Lasagna recipe post. All opinions are 100% my own.
Easy Skillet Lasagna: Get all of the flavors of a meaty, cheesy baked lasagna in less than half the time with this simple, yet delicious one-pan meal!
Lasagna can take many hours to make, but not with this recipe. You can have it on your table in under 45 minutes. Hannaford brand ingredients can also keep you under your budget.
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Wow your family and friends with this delicious and easy stacked pasta pie! Cheesy stacked pasta enrobed with a hearty meat sauce covered in more melty cheese. Serve like a slice of pie!
I’m picky when it comes to what kind of sauce I serve with pasta. Having grown up in an Italian family, my grandmother made her famous red sauce, always simmering on the back of the stove. I looked forward to getting a chance to dipping a piece of bread in the sauce to see if it was thick enough to serve for dinner. I have been making her sauce for years….
With the big game coming up, these are a delicious, easy appetizer for your football rooting fans! What team are you rooting for?
Easy cheesy baked mozzarella sticks dipped in a wonderful warmed marinara sauce.
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One of the greatest jobs of being a food blogger is having the opportunity to review cookbooks. It just so happens that I read cookbooks and blogs everyday and try out new recipes as often as I can. Someday’s they are spot on what I imagine the recipe to look and taste like. I may have to make it again, or twice or thrice, depending on the recipe.
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I love everything about summer, especially seeing what is growing my vegetable garden. My kale, basil, and tomatoes are explosive. We have had huge thunder showers, so I haven’t had to water much lately. My zucchini and squash blossoms are just coming out.
When my neighbor told me that he has lots of butternut squash blossoms and zucchini blossoms and would I like some, I couldn’t get my sandals on fast enough!
I decided to stuff them with Mozzarella, Parmesan Reggiano and Basil. You can actually stuff blossoms with any kind of cheese that you like, ricotta, goat, gruyere, or with meat or rice. I have had them many ways, all so delicious.
For 7 Blossoms, I grated about 1 cup of Mozzarella Cheese and added about a 1/4 cup of Parmesan Reggiano Cheese, I ripped up freshly picked basil leaves and stuffed the blossoms.
Twist the ends closed and try to pinch the blossoms closed so that the cheese doesn’t fall out. 
Dip stuffed blossoms in flour, then in egg, then again in flour
Fill skillet pan with about an inch of vegetable oil, carefully place stuffed blossoms in pan on medium high heat, saute until golden brown.
These are a delicious summer treat, a perfect appetizer with a cold glass of Chardonnay!
Stuffed Squash Blossoms
Ingredients:
Preparation:
Wash squash blossoms. Take the stamen out from inside the blossom. Pat dry. In a small bowl, combine Mozzarella , Parmesan, and basil. Carefully fill the blossoms with the cheese mixture. Twist the top of the blossoms to close off, repeat with remaining blossoms.
Place the flour in a shallow bowl and add the pepper and salt, mix. Beat the eggs in a bowl and place next to the flour. Cover the squash blossoms in flour mixture, then in the egg wash and back in the flour, until very well coated. Repeat with remaining blossoms.
Pour oil into a rimmed frying pan, filling about 2-3 inches. Heat until hot but not smoking, about 350-380 degrees. Carefully fry blossoms in batches, until a nice golden brown color. Serve warm.
Recipe adapted from Epicurean Mom
Summer in Maine! I really appreciate the warm days in Maine. I didn’t appreciate it when I lived in L.A., everyday was a warm day. No sir, I didn’t and I am sorry for that. But boy- oh – boy, let me tell you how beautiful it is here. It seems like everyone from the South is visiting for a reprieve from the hot sticky weather. Coastal Maine has cool sea breezes, low humidity, and my basil plants are bursting!
So I made Easy Caprese Bread.
Ingredients:
Directions:
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| Sliced up cucumber to dip into the oil, salt and spices. |
Grey Salt from Provence, France
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| Un-pickled Cucumber. |
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Basil Pot.
Caprese Bread with a bottle of Cellardoor Winery’s Chardonnay. Art Label by artist R. Kirk Moore.
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| Love the women’s faces on the vase. |
A favorite Summer Flower. Black Eyed Susan’s..
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