Baked Ziti with Sausage

This recipe is from the February 2014 issue of Southern Living magazine. It is super yummy. I used rigatoni because the grocery store was out of ziti. The recipe makes 8 servings.           Baked Ziti with Sausage 12 ounces uncooked ziti pasta 4 ounces pancetta, diced 1 large onion, chopped 3 … Continue reading

Corn and Bacon Chowder

This recipe is from page 219 of the October 2001 issue of Bon Appetit magazine. It is simple to make and very tasty. The recipe makes 6 servings.     Corn and Bacon Chowder 1/2 pound (about 8 slices) bacon, coarsely chopped 1 (6-ounce) russet potato, peeled, cut into 1/2-inch pieces 1 cup chopped onion … Continue reading

Spicy Haitian Pork

This recipe is modified slightly from the July 2010 issue of Food and Wine magazine. It is wonderful. It makes 6 servings.       Spicy Haitian Pork 4 garlic cloves, coarsely chopped 3 scallions, coarsely chopped 2 teaspoons thyme leaves 1 teaspoon freshly ground black pepper 1 or 2 Scotch bonnet chiles, coarsely chopped 1 … Continue reading

Hawaiian Sweet Potato Skins

This recipe is fantastic. It is a slightly altered version of the recipe  from page 74 of the April/May 2012 issue of Clean Eating magazine. It makes 4 servings.     Hawaiian Sweet Potato Skins 4 small sweet potatoes, scrubbed well and patted dry 7 ounces low-sodium ham, cut into 1/2-inch cubes 6 ounces mozzarella … Continue reading

Springtime Pasta with Bacon

This in a slightly altered version of a recipe found in the March 2011 issue of Southern Living magazine. I find it tastes best warm. The recipe make 8 servings.             Springtime Pasta with Bacon 1 (16-ounce) package orecchiette pasta 1 cup frozen sweet peas 8 radishes, cut into wedges … Continue reading

Asian Braised Pork

This recipe is from the April 2011 issue of Woman’s Day magazine. It is really good. It makes 4 generous servings.               Asian Braised Pork 1/4 cup low-sodium soy sauce 1/2 teaspoon ground allspice 1/4 teaspoon crushed red pepper 1/4 cup, plus 1 tablespoon brown sugar 1 (2-inch) piece fresh … Continue reading

Spaghetti Pie

This recipe is slightly adapted from page 140 of the Junior League of Owensboro, Kentucky’s cookbook, To Market To Market. the recipe makes 6 servings.       Spaghetti Pie 6 ounces dry spaghetti 2 tablespoons butter 1/3 cup grated Parmesan cheese 1 pound ground Italian sausage 1 medium onion, chopped 1 (8 ounce) can … Continue reading