What do you do when you have a lot of leftover spaghetti squash and Italian sausage? You invent a recipe for egg cups. Through the years, I’ve made many types of egg cups, but spaghetti squash is a new one. Frankly, I didn’t expect them to be very good, but they were delicious! I made them and refrigerated them, heating them up in the microwave the next day. I’ll definitely be making this again, and again.
ITALIAN SPAGHETTI SQUASH EGG CUPS
5 eggs, beaten
3-4 cups cooked spaghetti squash
1-2 tablespoons olive oil
1 cup cooked Italian Sausage, crumbled
1/4 shredded Pecorino Romano or Parmesan cheese
1/2 tsp. Italian seasoning
salt & pepper to taste
Extra shredded cheese to sprinkle on top of the egg cups before baking.
- Mix all ingredients together. Pour into greased muffin tins (they tend to stick so grease generously). Sprinkle extra shredded cheese on top of each cup.
- Bake at 350 degrees for 20-25 minutes. Makes about 16 egg cups
Summer vegetables and Quinoa is the perfect combination. This recipe is from Iowa Girl Eats. I follow her blog and love her recipes! Her blog name, alone, was enough to bring me to her blog…Iowa girls stick together!
I loved this dish and the wonderful summer vegetables. I substituted roast red peppers for the sundried tomatoes with great results. I hope you’ll enjoy it as much as I did!
1 cup chicken or vegetable broth
1/2 cup quinoa
2 Tablespoons extra virgin olive oil
1 large shallot, chopped
3 cloves garlic, minced
pinch red pepper flakes
2 cups chopped kale
1 small zucchini, chopped
salt & pepper
2 ears sweet corn kernels (about 2 cups)
1/4 cup sundried tomatoes packed in oil, cut into strips (or roasted red peppers or both!)
1/4 cup white wine
1/2 cup peas
1/4 cup chicken or vegetable broth
1/4 cup fresh basil, chopped
shaved or fresh grated parmesan cheese, for topping
- Bring scant cup chicken (or vegetable) broth to a boil in a small saucepan. Rinse quinoa very well in a fine mesh sieve under running water (quinoa is coated in a natural, bitter coating that needs to be rinsed off) then add to saucepan, place a lid on top, turn heat down to medium-low, then cook until quinoa is tender and broth is absorbed, about 15 minutes. Set aside.
- Heat olive oil in a very large skillet over medium heat. Add shallots then sauté until tender, about 2 minutes. Add garlic and red chili pepper flakes then sauté for 30 more seconds, stirring constantly.
- Turn heat up to medium-high then add kale and zucchini. Season with salt and pepper then sauté for 2 minutes.
- Add corn and sun-dried tomatoes then sauté for 2 more minutes.
- Add white wine then scrape up brown bits from bottom of skillet with a wooden spoon. When wine is nearly gone, add peas then stir to combine. Add chicken broth and cooked quinoa then cook until broth is absorbed. Remove skillet from heat then add basil and stir to combine. Taste then add salt and pepper if necessary. Serve topped with freshly shaved or grated parmesan cheese.
Adapted from Iowa Girl Eats
Italian Pie is a family favorite for my good buddy, Jan. She suggested I give it a whirl. I can certainly see why it’s a favorite. The crisp crust paired with the hearty meat layer and the yummy cheese layer result in a wonderful, easy meal for your family. Pair with a nice salad, French bread and you’re set!
Next time, I plan to serve it with a side of marina sauce for those that may enjoy a little extra tomato flavor with their pie. Buon appetito!
1 refrigerated pie crust
- Bake a pie crust (I used Pillsbury refrigerated pie crust). Pierce unbaked crust with fork and bake for 10 minutes at 425 degrees. While the pie crust is baking, brown the meat layer:
1 pound ground chuck
1 onion, chopped
1/2 pound mushrooms, cleaned and sliced
1 teaspoon Italian seasoning
2 cloves garlic, minced
salt & pepper
- Cook ground chuck, onion, mushrooms, garlic and seasonings until cooked through. Drain.
1 cup small curd cottage cheese
2 eggs, beaten
1 teaspoon Italian seasoning
garlic salt & pepper
3/4 cup shredded mozzarella cheese
- Combine all cheese layer ingredients together
- Pour cooked meat layer into baked crust.
- Top with cheese mixture.
- Sprinkle top of Italian pie with 3/4 cup shredded Parmesan cheese.
- Sprinkle with dried parsley.
- Place aluminum foil around the crust edge to protect from over baking.
- Bake for 45 minutes at 350 degrees.
French Onion Soup was introduced to me in my 20s at a restaurant on the Plaza in Kansas City, MO. It was highly recommended and I have been in love with it ever since. Thank goodness food processors were invented to help with the teary slicing duty to make this dish.
This recipe is so simple yet so yummy. I have also added left over roast beef bits if I have them on hand. Take it for a spin and see if it is a hit at your house!
FRENCH ONION SOUP
1/4 cup butter or margarine
4 cups thinly sliced onion
4 cans (10.5 ounce) condensed beef broth
1 teaspoon salt
4 to 6 slices French bread (1″ thick)
2 tablespoons grated Parmesan cheese
- Heat butter in large skillet. Add onions and sauté’; stirring until golden–about 8 minutes.
- Combine onion, broth, and salt in medium saucepan; bring to boiling. Reduce heat and simmer, covered, 30 minutes.
- Meanwhile, toast bread slices in broiler until browned on both sides.
- Sprinkle one side of each with grated cheese; run under broiler about 1 minute, or until cheese is bubbly.
- To serve: Pour soup into a tureen or individual soup bowls. Float toast, cheese side up, on soup.