Tag Archives: cooking

Crustless Pizza Casserole

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How does a crustless pizza stand up to a homemade deep dish pizza like we have here

Is a pizza without crust still a pizza? You be the judge.

It seems like I’ve been doing a lot of baking this spring and sharing the results here, of course. I do know how to cook meals, not just bake — as you know from the pork chop series, I’m a versatile cook. But my personal favorites usually lean more Italian. Spaghetti, lasagna, pizza… you get the idea.

Stuffed shells anyone or a simple crustless PizzaRecently I had some ricotta left over and wanted to try my hand at stuffed shells, but believe it or not, I couldn’t find any big shells to stuff. And if you think I’m going to stand there trying to fill those tiny little shells, you are so wrong. Crazy I’m not — only slightly demented.

Anyway, I ran across another interesting recipe, and it looked good. So of course I had to give it a try. I don’t know who to credit for the idea, but it worked great. So without further ado, straight from Dusty’s Test Kitchen, I give you…

Meat Lover’s Pizza Casserole

This is for the crust‑challenged — the folks who don’t want to run to the store for premade crusts but still crave a nice, juicy pizza. Full of cheese and meat, this casserole gives new meaning to the phrase “have it your way.” Lots of options to make it uniquely yours.

Ingredients

  • 1/3 lb ground beef
  • 1/2 lb Italian sausage
  • 1/2 cup pepperoni slices
  • 1/2 cup cooked bacon, crumbled
  • 2 cups sauce — marinara or pizza sauce (you choose your vibe)
  • 8 oz rotini or penne pasta
  • 2 cups shredded mozzarella
  • 1/2 cup shredded cheddar or provolone (optional)
  • 1/2 cup sliced black olives (optional)
  • 1/2 cup sliced mushrooms (optional — see Notes)
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Salt to taste

Instructions

  1. Preheat oven to 375°. Lightly grease a 9×13 baking dish and set aside.
  2. Heat a large skillet over medium heat. Add the ground beef and Italian sausage. Break apart and cook until fully browned. Drain excess fat (see Notes).
  3. While the meat is browning, bring a pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
  4. Stir in 1/2 cup pepperoni slices and 1/2 cup crumbled bacon. Let everything warm through for about 1 minute.
  5. Add 2 cups sauce, Italian seasoning, garlic powder, black pepper, and salt to taste. Stir and let simmer 2–3 minutes.
  6. In a large bowl, combine the cooked pasta and meat sauce mixture. Add 1 cup mozzarella and stir until evenly mixed (see Notes).
  7. Spread the mixture evenly in the prepared baking dish.
  8. Sprinkle with the remaining mozzarella, the cheddar or provolone, and any optional toppings like mushrooms or olives.
  9. Cover loosely with foil and bake for 15 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is melted, bubbly, and lightly golden… or until you can’t resist the aroma any longer.

Let rest 5 minutes before serving so it holds together when scooped.

Notes

  • I’m not a sausage fan, so in my version I swapped the Italian sausage for another 1/2 lb of hamburger.
  • The recipe calls for a large skillet, and normally I’d grab my trusty cast iron, but this time I used my nonstick double‑handled pot. It browns meat nicely and gives me room to mix everything without dragging out a bowl. One‑pot cooking = simplified cleanup.
  • I had jarred marinara in the pantry, so that’s what I used. You can choose marinara or pizza sauce depending on the flavor profile you want.
  • About mushrooms: They hold a lot of water. If you don’t want them soggy or adding extra moisture, sauté them first. A tablespoon of oil, a sprinkle of garlic powder, and 5–7 minutes over medium heat will give you perfect, flavorful mushrooms.
  • I like onions and forgot to add them — they’d be great here, along with sliced peppers if you’re a green‑pepper fanatic. I also added extra pepperoni on top even though some was already mixed in.

Why You’ll Love This Recipe

  • All the pizza flavor, none of the crust drama. No rolling, no rising, no flour all over the counter — just the good stuff.
  • Totally customizable. Pepperoni, bacon, sausage, mushrooms, olives, onions, peppers… mix and match your favorites.
  • One‑pot friendly. Brown the meat, mix it all together, bake, done. Cleanup stays blissfully simple.
  • Great for leftovers. It reheats beautifully and tastes just as good the next day.
  • Crowd‑pleasing comfort food. Whether it’s a weeknight dinner, a cozy weekend meal, or a good old‑fashioned church potluck (yes, they’re still a thing), this casserole is the kind of dish that disappears fast and gets people asking for the recipe.

The result is a very yummy dish that mimics pizza without the crust. I’ll definitely make it again.

Try it, tweak it, claim it as your own — I won’t tell. Make it, bake it, take it to a potluck… and then take a bow. Just save me a scoop.

 

Dusty’s Smothered Pork Chops

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My Long‑Time Favorite Pork Chop Recipe

Smothered pork chops surrounded by gravy. Of course it's in a cast iron skillet

A Little Backstory

Recently I shared two new pork chop recipes — Rediscovering Pork Chops and Pork Chops Take 2.
Now I’m down to the last of the chops, which means there’s room for one more recipe before I take a break. I actually have another new one waiting in the wings, but that will have to wait for my next pork chop run.

Today’s recipe is my long‑time favorite. It goes all the way back to the 1970s, when I’d just gotten my first professional (non‑waitress!) job. One of my coworkers told me he always made his pork chops in a skillet with Campbell’s Golden Mushroom soup. He insisted it had to be Golden Mushroom — not Cream of Mushroom.

I tried it, loved it, and over the years it evolved into the version I make today. It’s still simple, still comforting, and still one of my go‑to meals.

Dusty’s Smothered Chops

Ingredients

  • 4 thick‑cut, boneless center‑cut pork chops
  • 2 cans Campbell’s Golden Mushroom Soup
  • 2 cans sliced potatoes
  • 1 small can sliced mushrooms (optional)
  • Salt and pepper to taste

Directions

  1. Heat a large skillet over medium‑high heat and add a light skim of oil (about 2 Tbsp).
    (I love a cast iron skillet for this.)
  2. Generously salt and pepper both sides of the chops. Add them to the hot pan and sear for color — about 2 minutes per side.
    Do not cook through.
  3. Transfer the chops to your slow cooker and pour in the soup. Add the sliced potatoes and the optional mushrooms, then stir gently to combine.
  4. Set to Low and cook for 6–8 hours.

Notes

  • Your chops will come out melt‑in‑your‑mouth tender.
  • The Golden Mushroom soup makes a wonderful gravy.
  • Add the optional mushrooms if you like a little extra.

Golden Mushroom vs. Cream of Mushroom

Why Golden Mushroom?

Golden Mushroom soup acts more like a flavor concentrate than a creamy base.
It melts into the pan juices and creates a rich, savory gravy that clings beautifully to pork chops — especially when you brown them first.

Can You Substitute Cream of Mushroom?

Not unless you want an entirely different vibe.

  • Cream of Mushroom makes the dish creamy and mild.
  • Golden Mushroom makes it bold, savory, and deeply seasoned.

In my own words… Yummy!

Wrapping Up

So that’s it — the last of this pork chop run. I’m all out for now, but I’m sure we’ll circle back another time.

How do you cook pork chops in your home? I’d love to know.

 

Eat a Peach Day

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🍑 Eat a Peach Day

Food is always a welcome topic—after all, who doesn’t love to eat? Right now, my local grocery store is bursting with golden displays of fresh peaches, practically glowing under the summer lights. So I thought: why not celebrate this sweet, sun-kissed fruit?

1,401 Supermarket Peaches Stock Photos - Free & Royalty-Free ...

 

😬 Peach Fuzz

Fresh peaches aren’t my favorite—not because they lack flavor (they’re absolutely delicious), but because of the fuzz. Yes, peach fuzz is real, and it makes my teeth squeak. Or at least, I think it does. I just can’t stand the texture. If I’m willing to peel them, I enjoy them just fine. I also like canned peaches, though they’re often swimming in heavy syrup, which isn’t ideal.

🌍 Peach Factoids

Peaches grow in many states, including California and Pennsylvania, but in the U.S., they’re most famously associated with the South. Georgia even features a peach on its license plate—because who hasn’t heard of the iconic Georgia Peach?

🍽️ Peaches in Cooking

Here are a few peachy recipes that bring out the best in this summer fruit:

  1. • Peach Crumble – A cozy blend of cinnamon and brown sugar adds warm, molasses-like depth.
  2.  Peach Margarita – Peach schnapps and puree layer the flavor while keeping the cocktail bold.
  3.  Ginger Peach Jam – Preserve summer in a jar. This jam lasts well into winter, offering spoonfuls of sunshine
  4.  Peach Dump Cake – Just three ingredients. Minimal effort, maximum flavor. Win/win.
  5. • Easy Peach Cobbler – Juicy, sweet, and kissed with a hint of ginger spice.

Fresh Southern Peach Cobbler

High angle, looking at a bowl full of southern peach cobbler.

 

There are countless Cobbler recipes out there; but I chose  Allrecipe’s Southern Peach Cobbler for that authentic Southern touch. . Let me know what you think!

Ingredients

Original recipe yields 4 servings

  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • ¼ cup boiling water
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon

Directions

Step 1

      Gather all ingredients.

Step 2

      Preheat the oven to 425 degrees F (220 degrees C).

Step 3

Combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl; toss to coat evenly, and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.

Step 4

Meanwhile, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse crumbs. Stir in water until just combined.

Step 5 

Remove peaches from oven, and drop spoonfuls of topping over them.

Step 6

Mix 3 tablespoons white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over entire cobbler.

Step 7

Bake in the preheated oven until topping is golden, about 30 minutes.

Step 8

Let cool for 30 minutes then service with a scoop of Vanilla Ice Cream.

🍨 Final Thoughts

Whether you’re peeling peaches or sipping them in a margarita, there’s something undeniably summery about their golden glow and juicy sweetness. So go ahead—eat a peach today. Your taste buds will thank you.

 

3,000+ Free Peach & Nature Images - Pixabay

 

Crispy Bacon with a Hint of Fall

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🥓 The Crisp That Calls Us Home

There’s a sound that belongs to morning. Not birdsong, not the hum of the kettle—though those have their charm. No, I’m talking about the unmistakable crackle of bacon in a pan. That golden hiss, that savory perfume curling through the fall air like a promise. It’s the kind of sound that makes you pause mid-sentence, mid-scroll, mid-thought. Bacon is calling.

I’ve always believed food has memory. Bacon reminds me of campfire breakfasts and foggy kitchen windows. Of  flipping strips with a fork carved from antler, swearing that the secret was “never rush a rasher.” Of lazy Sundays when the only agenda was maple syrup and second helpings.

r/castiron - a pan of bacon cooking on a grill

 

Even the forest seems to lean in when bacon’s on the stove. The squirrels pause. The wind hushes. Somewhere, a bear sniffs the air and dreams of brunch.

Of course, bacon isn’t just a flavor—it’s a texture. That perfect balance between crisp and chew, between smoky and sweet. It’s a little wild, a little indulgent, and absolutely worth celebrating.

So in honor of National Bacon Lovers Day, here are a few tips to make your bacon sing:

🔥 Deborah’s Crispy Bacon Tips

  • Start cold: Lay bacon in a cold pan, then turn on the heat. This helps render the fat slowly and evenly.
  • Low and slow: Medium heat is your friend. Rushing leads to burnt edges and chewy centers.
  • Flip with care: Use tongs and flip only once or twice. Let each side crisp without interference.
  • Drain with dignity: Place cooked bacon on a paper towel or cooling rack to preserve that crunch.
  • Oven magic: For batch cooking, bake at 400°F on a foil-lined tray with a rack. Even, crispy, and less mess.
  • Flavor twist: Try brushing with maple syrup, cracked pepper, or a whisper of smoked paprika before cooking.

Whether you’re pairing it with eggs, crumbling it over salad, or just sneaking a strip straight from the pan—bacon is a love language all its own.

And today, we speak it fluently.

 

Bacon Images – Browse 1,172,620 Stock Photos, Vectors, and Video | Adobe Stock

🥓 Deborah’s Crispy Bacon Ritual

Ingredients:

  • Thick-cut bacon (smoked, maple, or peppered—follow your cravings)
  • Optional: maple syrup, cracked black pepper, smoked paprika, or a whisper of brown sugar

🔥 Stovetop Method: The Classic Crackle

  1. Start cold: Lay bacon strips in a cold cast iron or heavy skillet. No overlap—give them room to breathe.
  2. Heat gently: Turn the burner to medium. Let the bacon slowly release its fat and begin to curl.
  3. Flip once: When the edges crisp and the center browns, flip each strip with tongs. One flip is enough.
  4. Finish with flair: If you’re feeling fancy, brush with maple syrup or sprinkle with cracked pepper in the final minute.
  5. Drain and rest: Transfer to a paper towel or cooling rack. Let it crisp in peace.

6,700+ Bacon Frying Pan Stock Photos, Pictures & Royalty-Free Images - iStock | Eggs bacon frying pan

🔥 Oven Method: The Batch Beauty

  1. Preheat to 400°F (205°C).
  2. Line a tray: Use foil for easy cleanup. Place a wire rack on top if you want extra crisp.
  3. Lay bacon flat: Arrange strips side by side. Optional: season with a touch of smoked paprika or brown sugar.
  4. Bake 15–20 minutes: Watch closely near the end—bacon goes from golden to charred in seconds.
  5. Cool and serve: Let it rest for a minute or two. The crisp intensifies as it cools.

Bacon in the Oven

🌿 Serving Ideas

  • Crumble over a spinach salad with warm vinaigrette
  • Pair with poached eggs and sourdough toast
  • Wrap around dates or asparagus for a sweet-savory twist
  • Or just eat it standing at the stove, grinning like a fox in a henhouse

Bonus- one of my Fav Bacon Based Recipes

Hot German Potato Salad (recipe by Allrecipes)

German Potato Salad Ingredients

These are the ingredients you’ll need to make this authentic German potato salad recipe: 

  • Potatoes: We recommend using waxy potatoes (such as New Potatoes) because they hold their shape well. Yukon Gold, an all-purpose variety, is also a good choice.
  • Bacon: Bacon (and its grease) adds tons of flavor to this hearty German potato salad.
  • Onion: An onion, cooked in bacon grease, lends even more complexity and flavor.
  • Vinegar: White vinegar adds tanginess that cuts through the richness from the potatoes and bacon.
  • Sugar: A bit of white sugar gives this savory potato salad subtle sweetness.
  • Seasonings and herbs: This German potato salad is perfectly seasoned with salt, pepper, and fresh parsley.
  • Optional: I also like to add some chopped dill pickle

How Do You Make German Potato Salad? 

Here’s a brief overview of what you can expect when you make this homemade German potato salad:

  1. Boil, drain, and cool the diced and peeled potatoes.
  2. Fry the bacon in a skillet, then cook the onion in the bacon grease.
  3. Add the vinegar, sugar, water, salt, and pepper and bring to a boil.
  4. Add the potatoes and ½ of the bacon to the boiling liquid.
  5. When heated through, transfer the potatoes to a serving dish.
  6. Garnish with remaining bacon and parsley.

 

German Potato Salad

Bon Appetit

Green Gold: Celebrating National Avocado Day

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National Avocado Day

Move over diamonds—avocados are everyone’s favorite precious stone. July 31st is National Avocado Day, a tribute to that creamy, dreamy fruit that turns toast into a love language and guacamole into a cultural experience. Whether you’re slicing it for a salad or sculpting it into sushi, the avocado has earned its place as a culinary icon and aesthetic muse.

 

May include: A cartoon avocado character wearing a sombrero and playing a guitar. The avocado is green with a smiling face and large eyes. The sombrero is brown and orange with red zigzag patterns. The guitar is light brown with strings. The text https://www.digitalgraphicsshop.etsy.com is visible at the bottom.

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But this isn’t just a celebration of taste. It’s a day to reflect on how something so simple can be utterly transformative. The avocado’s velvety texture and rich color have even inspired minimalist art, botanical skincare, and home décor that nods to nature’s elegance.

5 Ways to Celebrate the Day (Beyond Toast):

🕯️ Create an avocado-themed tablescape with soft green linens and candles shaped like the fruit.

  • 📸 Design a flatlay featuring avocados paired with gold cutlery, eucalyptus leaves, and your favorite cat silhouette art.
  • 🪴 Plant an avocado pit and name it something fabulous—Guacarina, perhaps?
  • 🧴 Pamper yourself with avocado-infused skincare for that glow-up ritual.
  • ✍️ Write a poem, short story, or even a product tagline inspired by the lushness of an avocado.

National Avocado Day isn’t just for foodies—it’s for romantics, aesthetes, and dreamers. It’s the kind of fruit that reminds us to savor the moment, layer things with care, and find richness in the everyday.

So here’s to the avocado—nature’s buttery jewel. May your day be ripe with delight.

Easy Guacamole

A bowl of easy guacamole, topped with black pepper and served with blue corn tortilla chips

allrecipes

Ingredients

  • 2 ripe avocados, peeled and pitted
  • 1 small onion, finely chopped
  • 1 ripe tomato, chopped
  • 1 clove garlic, minced
  • 1 lime, juiced
  • salt and pepper to taste

Directions

  1. Gather all ingredients
  2. Mash avocado in a medium serving bowl
  3. Stir in onion, tomato, and garlic
  4. Season with lime juice and salt and pepper to taste
  5. Cover and chill for 30 minutes to allow flavors to blend

 

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