Sausage, Mushroom, and Wild Rice Casserole

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Sausage, mushroom, and wild rice casseroleThis recipe is so delicious that you’ll want to wake up in the middle of the night and eat the leftovers. I made it for Sunday dinner last weekend, along with sweet mashed potatoes, and we proceeded to eat the leftovers for every meal after that until they were gone. So we’ll definitely be making this one again.

Wild rice is Minnesota’s state grain, and it has a hearty flavor that compliments the sausage and mushrooms in the casserole. If wild rice isn’t available where you live, brown rice might work as a substitute, though we haven’t tried that.

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Chicago-style Hawaiian Deep-dish Pizza

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Chicago-style Hawaiian deep-dish pizzaLast fall, I shared the recipe for a Chicago-style pizza that Michael and I made in October. But since then, we’ve been to Chicago twice and had deep-dish pizza each time — and were inspired to make an even better Chicago-style deep dish pizza when we returned home. This delicious recipe that we made last weekend is the result of our endeavors. We found that the keys to delicious deep-dish pizza are a springform pan, lots of pizza dough, and two layers of cheese.

For this recipe, we used teriyaki-glazed pork roast, pineapple tidbits, and fresh red peppers as the base of our filling. However, we’ve also substituted a fresh spinach filling into the pizza with great success. You can add any ingredients you like, as long as you layer them in the same general order as described below. It’s really not hard to make, so give it a try and enjoy the taste of Chicago-style deep-dish pizza in your own home!

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Quick & Easy Rice Cooker Mexican Rice

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Quick & easy rice cooker mexican riceMichael first made this Mexican rice several months ago, and we knew right away that it was a recipe worth making over and over again. It’s extremely easy to make in a rice cooker, but it probably wouldn’t be much more difficult on the stovetop. We’ve enjoyed this recipe with refried black bean tacos, but it’s a versatile side dish that would go well with any Mexican-inspired meal.

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Teriyaki Salmon with Grilled Asparagus

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Teriyaki salmon with grilled asparagusMichael and I like to buy fresh salmon when it’s on sale at the grocery store, and this delicious teriyaki marinade has become one of our favorite ways to prepare it. The simple marinade relies on pantry staples like soy sauce and brown sugar, so we’re sure to have all the ingredients on hand. We also like that the marinade can be prepared in the morning, making dinner preparation quick and easy when we get home from work. While the original recipe calls for grilling the salmon, we’ve found that it’s easy to bake it in the oven instead.

When we made this recipe on Tuesday night, I served it with grilled asparagus, a fresh salad, and breadsticks. It’s a delicious and simple meal that would be great for any occasion!

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Pepperoni and Hawaiian Pizza Spiral Breads

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Pepperoni pizza spiral breadMichael and I came up with this recipe last week when we had some extra pizza dough in the fridge but didn’t feel like making a traditional pizza. So we topped the dough with pizza sauce, pepperoni, and cheese, and rolled the dough into a loaf. It was delicious! This week, we recreated our pizza spiral bread, but substituted bbq sauce and Hawaiian pizza toppings for the filling. We think that this version was even more delicious than the first, and would certainly recommend trying either for a quick dinner or snack.

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Cranberry Turkey Paninis

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Cranberry turkey sandwichI made these simple but delicious paninis last month with leftovers from a turkey that we roasted. I used dark and light turkey meat, cream cheese, and cranberry sauce to give the sandwiches a rich Thanksgiving-like flavor. Using the cut sides of the English muffins as the outside of the sandwich ensured that the paninis were deliciously browned.

This panini recipe would be great to keep around for next Thanksgiving’s leftovers. But why wait? Turkey is delicious year-round, and so is this sandwich.

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Lattice-topped Apple Pie

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Apple pieThis delicious apple pie recipe is my mom’s — she’s been making it for as long as I can remember. She recommends using two different types of apples in the filling to maximize the flavor of the pie. Whenever I make it, I top the pie with a quick lattice crust, which makes it both look and taste delicious. It’s great warm or cold, topped with ice cream or cheddar cheese, and for breakfast or dessert. Enjoy!

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Favorite Pie Crust

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Fresh blueberry pie

This year, my new year’s resolution was to bake Michael one pie a month. So, it’s only appropriate that I begin the year with the recipe for our favorite pie crust. It’s a butter and shortening crust from KitchenAid that is simple to mix up. While the dough is resting in the fridge, you can make the pie filling of your choice — or simply use a canned pie filling to make things even easier. I used this crust last summer to make a delicious blueberry pie, as pictured above, and today I’m baking an apple pie as I write this post. This no-fail pie crust is delicious every time.

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