creamy skillet lasagna

We have been so busy . . . in a good way!

We hosted family for 9 days . . . and filled those days with visits to local towns, browsing through thrift stores, lots of eating, hikes, and family time. I loved sharing my favorite places, and discovering new ones, like Mom's Apple Pie!

Since our weather was particularly cold and windy, I was sure to fill our evenings with cozy dinners; and, of course, desserts.

Our 'at home' dinners included clam chowder in fresh sourdough bowls, creamy chicken enchilada soup, black pepper & sage butter biscuits with sausage gravy, and left-over old fashioned beef & vegetable stew.

I LOVE serving dessert after dinner when we host family and friends. I want their stay to feel extra special, and sometimes indulging in a dessert every evening can make it really feel like you're on vacation. Over the course of the week, we enjoyed pies, chewy triple chocolate cookies, dark chocolate hot cocoa with coconut cream, and hot caramel pumpkins with whipped cream and (real) chocolate sprinkles! Phewwww :0)

It was a wonderful week!

So now that I'm all caught up after taking the week "off," I wanted to finish this long overdue post.

I've made some truly delicious recipes over the last few months, and have taken photos along the way with every intention of sharing them here. I have to tell you though - I have been very busy enjoying Virginia! My intentionally filled days keep me busy and active in the kitchen, as well as out and about. There's so much to see and explore while we're living here, and I don't want to miss any of it!  

Ok, so let's talk about this deeeeelicious (and easy) recipe!

It has become one of our family's (and MY!!) favorite dishes! 

I haven't made traditional lasagna, so I can't compare preparing this recipe to 'the real deal,' but I will tell you that this recipe for skillet lasagna is packed full of flavor . . . thank you, spicy sausage and creamy tomato sauce (courtesy of the cream cheese!). The bubbly mozzarella and nutty fontina sends this yummy goodness over the top. I know that olives aren't traditionally scattered on top of lasagna, but I like the color contrast . . . as well as the salty bite it gives the dish. 

A few more non-traditional ingredients are zucchini and yellow squash. Both give this dish added nutrition and moisture. An added bonus!

The recipe calls for marinara sauce, but I prefer using my all-time favorite Three Cheese Pomodoro Pasta Sauce from Trader Joe's.  Feel free to substitute the marinara sauce with your favorite tomato sauce too! 

I can't wait for you to try this recipe!

It's not only become a favorite recipe in our home, but I love making it when we have guests for dinner. It's beautiful presentation served alongside fresh garlic bread and an arugula & Parmesan salad makes for a wonderful meal to share with your family and friends.

I promise it will become a family favorite in your home, too!

creamy skillet lasagna

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2 Tablespoons olive oil

1 each small zucchini and summer squash, cut into 1/4-inch thick half moons

8 ounce Italian sausage, casings removed

2 cloves garlic, finely chopped

1 small onion, finely chopped

8 ounce no-cook lasagna noodles, broken into small pieces

2 cups marinara sauce

3 cups low sodium chicken broth

2 ounces cream cheese, cut into small pieces

4 ounces mozzarella, coarsely grated (about 1 cup) 

2 ounces fontina, coarsely grated (about 1/2 cup)
1 small can sliced olives, *optional for garnish
Italian flat leaf parsley, chopped *optional for garnish

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Preparation

Heat the oil in a 12-inch cast iron skillet over medium-high heat.

Add the zucchini and squash, season with 1/4 teaspoon each salt and pepper and cook, tossing a couple of times, until lightly golden brown, 3 - 4 minutes. Transfer to plate.

Reduce heat to medium, then add the sausage, garlic and onion and cook, breaking up the sausage with the back of the spoon, for 2 minutes.

Add the marinara and pasta, then the broth, and bring to a boil. Simmer vigorously, stirring often, until the pasta is tender, 18-22 minutes.

Meanwhile, head the broiler.

Fold the cream cheese into the cooked pasta to melt, then the zucchini and squash.

Sprinkle with the mozzarella and fontina, and broil until golden brown about 2 minutes.

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Mexican pot roast tacos and fresh guacamole

Welcome, Fall!

It finally feels like Fall is here in Northern Virginia. I thought I would've settled into a blogging routine by now, but I'm having a hard time staying home. There is so much to see and explore. It is my first Fall in the country, after all! 

The Farmers Markets have transformed into stunning Fall fares. They remind me of the farms that my mom, sister, and I visit during our annual Fall trips to Solvang . . . loads of pumpkins, towering corns stalks, pots of mounding mums, bunches of colorful Indian corn, crates full of apples, squash and gourds . . . and some even sell home-made cider donuts, cookies, and pies! 

I have an insane amount of photos and recipes to share with you . . . and I'm way behind on posts.  I have so much that I actually feel a little overwhelmed. I think I need to just pick a few of my favorites, like this one, and then move on to new Fall-inspired posts and recipes, like these . . . 

the best ever orange cardamom crumb cake

simple Fall centerpieces

I hope you've been following along on Instagram! Because although I haven't posted much - I share photos of our Virginia happenings, almost daily.  It's a great way to see what I'm up to between posts. 

I shared on Instagram several weeks ago that we were going to host our first dinner since moving to Virginia. 

If you follow along, then you probably remember this photo. I couldn't wait to get home to take a quick shot of all my Farmers Market finds.  All of these beautiful vegetables were the ingredients for our dinner, and that pretty "pumpkin" was part of a table centerpiece.

I was able to pick up everything we needed for our dinner (except the meat) at the Farmers Market. 

Since we were approaching the end of Summer, I thought I would prepare a fun and delicious dinner. So I made Tyler Florence's Mexican pot roast tacos, along with his amazing recipe for guacamole. 

Seriously, the best spicy pot roast recipe ever. Ever!

And . . . the best guacamole ever. Tyler's recipe calls for olive oil. Yes, olive oil! A finishing drizzle of this tender, sweet oil gives it the most luxurious texture.  It's so good!

I made the Mexican pot roast and sauce the afternoon before our dinner party to help me save time the day of our gathering. I transferred everything to a crock pot and refrigerated it over night.  

I set the crock pot on low a few hours before our friends arrived, so that it would be the perfect temperature for dinner. 

I knew that I had a lot of chopping and prep work for the fresh guacamole and salsa the day of, so I was purposeful to do as much as I could the day before. 

Ok, so back to this amazing dish . . .

It's one of those "chop, chop, in the pot" kind of meals. It's easy to prepare and FULL of flavor, especially if you like warm, spicy dishes. 

My husband, who is incredibly particular about meat, LOVED it! After several hours in the oven, the beef was so tender that I was able to shred it with a fork. It melds into the sauce and just becomes pure deliciousness! *You know it's good when your guests ask you to email them the recipe!

I set up a 'taco bar' indoors with all of Tyler's recommendations . . .

Mexican Pot Roast Taco garnishes

.     .     .     .     .     .

finely shredded white cabbage 

 fresh cilantro leaves 

feta cheese, crumbled  

radish, sliced paper thin  
fresh guacamole
fresh salsa
warm corn tortillas
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It's a great meal to serve to a small or big crowd, as everyone can pick and choose their favorites. 

I also served a huge bowl of sugar baby and orange watermelon. I wish I had remembered to take a photo, because it was quite impressive with its bright red and orange hues. After all, watermelon is a must-have with Summer meals, right!?

The weather was perfect, so we hosted dinner, dessert, and games - outdoors. 

We enjoyed a wonderful evening, and look forward to hosting many more dinners as we head into Fall.

Mexican pot roast tacos

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2 pounds beef shoulder 

Kosher salt 

Freshly ground black pepper 

Extra-virgin olive oil 

2 cloves garlic, smashed 

1 large onion, sliced 

1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)  

1 Tablespoon ancho chile powder 

1 Tablespoon cayenne pepper 

1 Tablespoon ground cumin 

3 bay leaves 

fresh medium corn tortillas 

Kosher salt 

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Garnishes 

3 cups finely shredded white cabbage 

1/4 bunch fresh cilantro leaves 

feta cheese, crumbled  

radish, sliced paper thin  

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Preparation

Preheat the oven to 325 degrees F.

Sprinkle the beef on all sides with a fair amount of salt. 

In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside.

Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne. 

Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours.

Carefully transfer the meat to a cutting board and shred with a fork. Pour the liquid into a blender and puree. *I use an immersion blender, as it's much quicker and cleaner.

Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste.

 

assembling your Mexican pot roast taco

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Lay some shredded beef on a warm corn tortilla, and top with guacamole and salsa. 

Garnish with cilantro leaves, sliced radishes and cotija (or feta) cheese.

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Guacamole

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6 ripe avocados

3 limes, juiced   

1 medium yellow onion, chopped

1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt

Freshly ground black pepper

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Preparation 
Halve and pit the avocados. 
With a tablespoon, scoop out the flesh into a mixing bowl. 
Mash the avocados using either a fork or potato masher, leaving them still a bit chunky.  
Add the remaining ingredients, and fold everything together. 
Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork. 
Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.  
Yields about 4 cups  
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south Indian chicken curry

I have been blessed with wonderful neighbors over the years. They have become extended family to me and my family.

Our little community often feels like Mayberry. 

We sit on one another's porches and share stories, laughs, and friendship. We also share foods and desserts. I love that one of my neighbors and I share food over our back fence. 

She is a beautiful and loving friend . . . and a wonderful cook! Her specialty is Indian cuisine and curry dishes.  You see, I share my American heirloom dishes and desserts with her family . . . and she shares the most amazing home-made Indian dishes with mine. It's a WIN-WIN for both of us!

Not only does she share her delicious cuisine with us, but she also shares her beautiful culture. We have so many treasured memories celebrating festivals with her and her family. I think our favorite ones will always be Holi and  Diwali. 

Ok,  so let's talk curry. Have you ever tried it? 

Friends, it's crazy delicious . . . and addictive, if you ask me! 

I adore its warm and spicy flavors. This might sound strange, but it just warms your soul . . . and I love it!

I found this recipe to be quite simple to prepare . . . and delicious! 

It's one that I've tweaked a little over the years. I've served it with shredded rotisserie chicken, medium boiled eggs, and even shrimp. I love that it can be made in one pot . . .  and all the ingredients can be purchased in one store, like Trader Joe's. 

You might need to invest in a few new spices, but it's worth every penny. 

I hope that this dish inspires you to spread your culinary wings and try other curry dishes.

Happy cooking, friends! 

South Indian Chicken Curry

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Ingredients
2 tablespoons canola or peanut oil
1 onion—chopped
2 cloves garlic—finely chopped
1 teaspoon finely grated ginger
2 teaspoons cumin
1½ teaspoons turmeric
1 teaspoon paprika
½ teaspoon chili powder
1/4 teaspoon red pepper
1 cup canned tomatoes—chopped
1 cup coconut milk
1 teaspoon salt
2 cups shredded, cooked chicken
2 tablespoons chopped fresh cilantro (coriander)
2 tablespoons lemon juice  

Preparation
HEAT the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally. 

ADD the garlic, ginger, cumin, turmeric, paprika, red pepper, and chili powder and cook, stirring, for a minute. 

ADD the tomatoes, coconut milk and salt and bring to the boil. 

REDUCE the heat to medium and simmer, uncovered, for 8 minutes. 

ADD the chicken and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice. SERVE on a bed of rice, and with Naan bread. 

TIP . . . You can substitute the chicken for large precooked peeled shrimp, and add at the last minute of cooking to heat through.

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Simply Suzannes at Home

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