Category Archives: Cooking

Skillet Lasagna

Posted on by

Affiliate Disclosure: This post contains affiliate links. If you click through and make a purchase, I may earn a small commission—at no extra cost to you. I only recommend products I genuinely use and love in my kitchen.

Time for Another Recipe Review: Skillet Lasagna

I’ve finally tackled a project I’ve been procrastinating on for years: sorting through my mountain of recipes. My pantry closet is bursting with cookbooks, and my desk has become a landing zone for printed recipes I’ve never tried. So I’ve set myself a challenge—test the promising ones, toss the duds, and organize the keepers into a tabbed folder I can actually use.

Some Early Favorites

I’ve already rediscovered a few gems. My cast iron meatloaf recipe? Total keeper. I haven’t made meatloaf any other way since I found it. Bonus points for easy cleanup—just line the pan with aluminum foil and you’re good to go. But I digress…

Let’s talk about a new contender: Skillet Lasagna.

Skillet Lasagna: A Weeknight Wonder?

This recipe promises a quicker, easier version of classic lasagna—no long baking times, no boiling noodles, and minimal mess. Sounds perfect for a busy weeknight, right?

5 Quart Saute pan

Stock pot

The catch? It calls for a deep skillet with a lid. I have plenty of pans with covers, but no deep skillet. And you know how I feel about using the right tool for the job. Still, before I splurge on a $30+ skillet, I wanted to test the recipe. So I reached for my trusty stock pot—and it worked surprisingly well!

The Evolution of Lasagna

I’ve always loved lasagna, but it really earned a spot in my regular rotation when “no-boil” noodles came on the scene. No more wrestling with limp, slippery pasta. Barilla even makes shorter noodles that fit perfectly in a lasagna pan—no snapping required. Life-changing.

But stovetop lasagna? That’s a twist I had to try.

Skillet Lasagna Recipe

Ingredients

  • 1 Tbs Olive Oil
  • 1/2 lb. of hamburger or Italian Sausage
  • 2 cloves of garlic
  • 24 oz. pasta sauce
  • 1 Cup water
  • 1/2 tsp. Italian Seasoning
  • 9 Lasagna Noodles  (regular not no boil)
  • 1 Cup Ricotta Cheese
  • 1/4 cup Grated Parmesan
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Cup shredded  mozzarella

Instructions

  1. Add meat and olive oil to large deep skillet. Cook over medium heat until meat is cooked through
  2. Mince Garlic and add to skillet with meat. Continue to sauté over medium heat for one more minute
  3. Add pasta sauce, Italian seasoning and water . Stir to combine
  4. Break Lasagna noodles into 1-2 inch pieces. Stir into the sauce in the skillet.
  5. Place lid on skillet. Turn heat up to medium high and allow sauce to come to a boil.
  6. Once boiling give the skillet a brief stir, replace the lid and turn the heat down to medium low. Let the noodles simmer in the sauce , stirring occasionally, until tender (about 15 minutes) If the sauce becomes too dry before the noodles are cooked through just add more water.
  7. While noodles are simmering, stir together the ricotta, Parmesan, salt and pepper in a separate bowl.
  8. Once the noodles have cooked , add the ricotta mixture  on top of the noodles in small dollops. Sprinkle the shredded mozzarella over the top.
  9. Place the skillet under your broiler for a few minutes  until cheese is melted and slightly browned. Make sure your skillet is oven safe and no lid.  Or (and this is what I did) place the lid on the skillet and cook over medium low heat until the cheese is melted.

Final Thoughts

Skillet Lasagna definitely delivers on flavor—it has that comforting lasagna vibe. But it’s more of a rustic mash-up than a tidy, layered square. Personally, I prefer the classic presentation, but if you’re craving lasagna and short on time, this version is a solid shortcut.

Stock photo

Would I make it again? Maybe. Will I keep the recipe? Yes. You be the judge. Let me know if you try it and what you think. Would you make it a “Keeper”?

photo credit Deb Neumann

 

Cast Iron vs. Electric for Stir-Fry Bliss

Posted on by

 

🔥 Wok This Way: Cast Iron vs. Electric for Stir-Fry Bliss

When it comes to sizzling stir-fries and bold flavor, the right wok makes all the difference. Whether you’re craving smoky seared veggies or a quick weeknight dinner, we’ve got two standout options to elevate your kitchen game.

🧱 Cast Iron Wok: Tradition Meets Power

 

Our cast iron wok is a culinary classic. With its heavyweight build and excellent heat retention, it’s perfect for high-temperature cooking and that coveted wok hei—the smoky essence that defines great stir-fry. It’s pre-seasoned for a natural nonstick surface and deep enough for tossing noodles, veggies, or even popcorn shrimp.

  • Ideal for gas or induction stovetops
  • Naturally nonstick with proper care
  • Adds iron to your diet
  • Built to last generations

⚡ Electric Wok: Convenience with a Sizzle

Prefer plug-and-play simplicity? Our electric wok heats evenly and quickly, making it a go-to for busy cooks. With adjustable temperature control and a nonstick interior, it’s perfect for dorms, small kitchens, or anyone who wants stir-fry without the stovetop fuss.

  • Heats up fast with consistent results
  • Easy to clean and store
  • Great for sautéing, steaming, or simmering
  • Perfect for beginners

🥢 Quick Veggie Stir-Fry Recipe

Here’s a simple, flavor-packed stir-fry to test-drive your new wok:

Ingredients

  • 2 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 2 tbsp soy sauce
  • 1 tsp honey or maple syrup
  • Optional: tofu or chicken strips

Instructions

  1. Heat oil in your wok until shimmering.
  2. Add garlic and stir for 30 seconds.
  3. Toss in veggies and stir-fry for 3–5 minutes.
  4. Add soy sauce and sweetener, stir to coat.
  5. Serve hot over rice or noodles.

Flavor Starts Here—Discover Your Dream Wok Here 

This post contains affiliate links. If you purchase through them, I may earn a small commission—at no extra cost to you. Thank you for supporting Arounddustyroads  and WelcomingHaven!

 

🐚 Scallops: A Neighborhood Delicacy

Posted on by | 2 Comments

🐚 Scallops: A Neighborhood Delicacy Worth Celebrating

It seems like all I do these days is write or talk about food—and honestly, I’m not mad about it. This time, I’m diving into one of my all-time favorite seafoods: scallops.

Pan Seared Scallops

Back in the day, Falmouth hosted a beloved Scallop Festival every year. I attended in 2015 and still remember the buttery aroma wafting through the tents. Sadly, I don’t think they’ve held it since before COVID, and I’m not sure why it disappeared. But there’s hope—New Bedford has resurrected Scallopalooza, and I’m definitely planning to check it out next year. Missed it this time, but scallops are always worth circling back to.

✨ Underrated No More

Scallops may have flown under the radar for years, but today they’re getting the fanfare they deserve. Sure, they might not rival lobster in prestige, but when cooked properly, scallops are pure melt-in-your-mouth magic. The trick? Don’t overcook them. A perfectly seared scallop is tender and sweet; an overcooked one turns into a chewy, rubbery lump—no thank you.

deep fried scallops

Because scallops are found in waters around the world, the ways to enjoy them are endless: sautéed in butter, nestled in soup, tossed with pasta, or simmered in stew. There’s a scallop for every mood and every meal.

🍽️ My Favorite Ways to Enjoy

Personally, I love scallops deep-fried—especially the kind served at festivals and roadside stands. But pan-fried scallops are my go-to at home: quick, flavorful, and easy to master. They’re also divine in a wine sauce over pasta, or broiled and baked with stuffing. So many ways to savor these little gems!

Baked Stuffed Scallops

🔥 Perfect Seared Scallops with Garlic Basil Butter

Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
Servings: 4 (3 scallops each)

Seared scallops cook fast—just 5 minutes—and are best served immediately. If you’re pairing them with pasta, veggies, or rice, have those ready to go before you start. I highly recommend finishing them with garlic basil butter for a fragrant, citrusy twist.

🧂 Ingredients

Scallops

  • 12 large sea scallops (1¼ to 1½ lbs)
  • 2 tsp all-purpose flour (optional)
  • Salt and freshly ground black pepper
  • 2 tbsp avocado or vegetable oil

Garlic Basil Butter

  • 1½ tbsp butter
  • 2 garlic cloves, minced
  • 1 cup fresh basil leaves
  • 3–4 lemon slices

👩‍🍳 Directions

  1. Pat scallops dry with a paper towel. Lightly dust one side with flour, then season with salt and pepper.
  2. Heat a wide skillet over medium-high. Add oil and let it shimmer.
  3. Place scallops in the pan, seasoned side down. Cook undisturbed for ~2 minutes until browned.
  4. While they brown, season the other side with flour, salt, and pepper.
  5. Flip scallops. If they stick, wait a few seconds and gently wiggle to release.
  6. Add butter and garlic to the pan, swirling as the butter melts.
  7. Cook another minute or two, then remove from heat. Stir in basil and lemon slices. Serve immediately.

Perfect Seared Scallops

For more details and a video walkthrough, check out Inspired Taste here.

 

 

Sweet, Syrupy, and Dutch: The Delightful World of Stroopwafels

Posted on by

What Is a Stroopwafel?

A stroopwafel (pronounced stroop-waa-fuhl) is a Dutch treat that’s as fun to say as it is to eat. It’s made of two thin, crisp waffle cookies pressed together with a gooey caramel syrup filling. The name literally means “syrup waffle” in Dutch, and it’s traditionally enjoyed perched atop a steaming cup of coffee or tea—softening the center and releasing its cinnamon-scented magic.

A Taste of Gouda: Stroopwafel’s Origins

Stroopwafels hail from Gouda, Netherlands—not just famous for cheese! They were first crafted in the late 18th or early 19th century by bakers repurposing leftover dough and crumbs, sweetened with syrup. Originally a treat for the poor, their irresistible flavor quickly won over all social classes.

World Stroopwafel Day: A Global Celebration

Mark your calendar for September 30th—World Stroopwafel Day! It’s a sweet excuse to indulge, share recipes, and celebrate Dutch culinary heritage. Airlines like United even serve them as in-flight snacks, spreading stroopwafel love sky-high.

How to Make Stroopwafels at Home

For Detailed Stroopwafel recipe click here

Ingredients:

  • Waffle dough: flour, butter, brown sugar, yeast, milk, eggs
  • Syrup filling: brown sugar, butter, cinnamon, syrup

Steps:

  1. Make a stiff dough and press it in a hot waffle iron.
  2. While warm, slice the waffle into two thin layers.
  3. Spread warm syrup filling between them.
  4. Press together and let cool—the syrup binds the halves.

Obscure & Delicious Facts

  • In Australia, they’re nicknamed “coffee toppers” for their mug-warming habit.
  • Stroopwafel crumbs (koekkruimels) are sold in cones like candy.
  • They were a technical challenge on The Great British Bake Off in 2017.
  • Gouda once had 17 stroopwafel factories—four still operate today.

Stroopwafel Varients

Chocolate Stroopwafels

  • Real chocolate lovers won’t miss the chance to indulge in a chocolate Stroopwafel on World Stroopwafel Day.

Coffee Stroopwafels

  • Coffee lovers beware! We have the right Stroopwafel just for you. You make this Coffee Stroopwafel the same way as the original one. This means this Stroopwafel has a caramel syrup filling. But the little twist are the two waffles with coffee taste.

Maple Stroopwafels

  • The taste of maple combined with coffee is interesting and this unique taste makes It great to give it a go. If you like to go for something new during World Stroopwafel Day than the Maple Stroopwafel it the way to go for you!

Honey Stroopwafels

  • The honey Stroopwafels have a delicious butter caramel syrup filling with a touch of honey. This ensures an unforgettable taste sensation

Whether you’re savoring one over tea at home or dreaming of Gouda’s cobbled streets, the stroopwafel offers a bite-sized journey into Dutch tradition. Its crisp layers and molten heart remind us that even the simplest treats can carry stories, warmth, and a touch of global sweetness.

 

 

Chicken and Dumplings its Not!

Posted on by

Not Every Recipe Works Out as Advertised

Most recently, I was in the mood for Chicken & Dumplings. It’s been a long time since I’ve made this classic dish, so I had to dig around for a recipe. I found one designed for a slow cooker—perfect! I love slow cooker recipes. Just set it and forget it, as Ron Popeil always said about his rotisserie. So I gathered my ingredients for a bubbly, comforting Chicken and Dumplings meal.

The Recipe

This is the recipe as it came to me and as I started out. Feel free to try is as printed. I’d love to hear your results.

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 1 medium onion, finely diced
  • 1 (10 ounce) package refrigerated biscuit dough
  • 2 cups water, or as needed to cover

Directions

  1. Place chicken, condensed soup, onion, and butter in a slow cooker. Add enough water to cover; stir well. Cover and cook on High for 5 to 6 hours.
  2. About 30 minutes before serving, tear biscuit dough into pieces. Place dough in the slow cooker. Cook until dough is no longer raw in the center.
  3. Serve hot and enjoy!

close up view of slow cooker chicken and dumplings in bowls, with a spoon

Looks good doesn’t it.

My results

I shredded the chicken about 30 minutes before serving, but I noticed the broth was very thin—it lacked that rich, gravy-like consistency. So I made a small batch of roux, added some of the broth to bring it up to temperature, and then stirred it back into the pot. A roux is a mixture used to thicken sauces, soups, and stews, made by cooking equal parts flour and fat. That little tweak vastly improved the gravy portion of the dish.

Then I made a mistake. I added about a cup of frozen mixed veggies and replaced the cover. For some reason, the veggies came out hard and tasteless. I think I’ll skip them next time.

I also didn’t tear up the biscuit dough or add it to the mix. I’ve tried that before and didn’t love the result. You can give it a try, but I opted to bake the biscuits in the oven instead.

So my final result? Slow Cooker Chicken Stew and Biscuits. Not bad—but not one of my top 10 recipes. Next time, I’d use chicken broth instead of water for a richer flavor.