Roasted Chicken Salad

For some admittedly selfish reasons, September has long been one of my favorite months of the year. From the long ago days of the return to the new school year, to a wedding anniversary, to birthdays, the arrival of the month was like a reward for surviving the sweltering humid summer weather. However, with having experienced a profound loss this year, September had lost some of its' appeal and enchantment. Fortunately for me, I am blessed with and surrounded by an incredibly supportive, thoughtful, generous, intuitive group of friends who have, through their gestures and words, ensured my affinity for the month of September was not completely lost. In addition to having a happy, memorable birthday this year, one of the unexpected outcomes of their love has been my increased return to creating sweet things and savories in the kitchen. So, in some ways, the recipe for this scrumptious Roasted Chicken Salad may have never come about if it hadn't been for them.

The other source of inspiration for this Roasted Chicken Salad was the flavors typically associated with the fall season. Specifically, apples (Honey Crisp) and dried cranberries. If your ideal chicken salad contains those two ingredients, then either keep reading or scroll down to the recipe. Today is your lucky day!

Initially when making this chicken salad I briefly considered poaching the chicken breasts. But I wanted this it to have a depth of flavor only roasted chicken could bring. I vacillated between making it with a store-bought rotisserie chicken or bone-in chicken breasts roasted in the oven. I went with the second option. But if you like simplicity or are short on time you could easily make this chicken salad with a rotisserie chicken you shred yourself.  

I was this many years old when I learned the easiest way to shred a roasted chicken or roasted chicken breasts was to do it a standing mixer fitted with a paddle attachment! That may sound a little crazy, but it actually works. Throwing big chunks of still slightly warm (versus cold) chicken in the mixer and then stirring on low-medium until it's shredded results in perfectly shredded chicken done in only a few minutes without a big mess. You might end up with a few huge pieces of shredded chicken, but those can easily be broken up with your fingers or a fork.

One of the keys to a perfectly textured chicken salad is size of the diced apples, shallots, and celery. While the shallots will be more finely minced, the apples and celery should be small diced (about a 1/4" in size) so your finished chicken salad has some crunch and texture to it.

The dressing is made simply with mayonnaise and Dijon mustard. The recipe below gives you a starting point for the dressing amounts you need for each. But the consistency of a great chicken salad is most often based on personal preference. Some like it less creamy, others like it very creamy. If you are on team creamy, keep in mind the following ratios when adding more of each. For every 1/3 cup of mayonnaise add in 1 teaspoon of Dijon mustard.

A Roasted Chicken Salad may be the most versatile "salad" out there. It can be enjoyed on croissants, slices of bread, rolls, buns, or pita bread for the sandwich presentation. It can be served with crackers, slices of a toasted baguette, or leaves of lettuce as an appetizer or light lunch presentation. Or you can just eat a small or large serving with a fork all by itself paired with or without your favorite fruits or vegetables. It's great for picnics, barbecues, girl lunches, informal gatherings, tailgating, or cocktail parties. In other words, this one bowl wonder is definitely something you absolutely need in your life. 

You will find many variations of a Roasted Chicken Salad, but, and I may be tad biased, I think this is the BEST, most flavorful, most satisfying to eat one. Great food doesn't have to be 'fancy' or 'complicated' or 'expensive' to make. Great food can be simple to make. And I would definitely put this Roasted Chicken Salad in the great food category!

Recipe

Roasted Chicken Salad

Ingredients

2 1/2 pounds chicken breasts (skin on, bone-in), roasted (or you can use a rotisserie chicken)

1 cup mayonnaise, plus more to taste

1 Tablespoon Dijon mustard. plus more to taste

3/4 teaspoon Kosher salt

1/2 teaspoon black pepper

1 cup small diced Honey Crisp apple (about one medium sized unpeeled apple)

1/3 cup small diced shallot (about one large shallot)

3/4 to 1 cup small diced celery (about two large stalks)

3/4 cup dried cranberries

Optional: 2 Tablespoons freshly minced tarragon

Directions

1. Preheat oven to 375 degrees (F). Line a baking sheet with aluminum foil. Drizzle olive oil on top of the chicken breasts. Season with Kosher salt, pepper, and onion powder. Roast for 45-60 minutes or until internal temperature is 165 degrees (F). Allow to cool to touch. Then remove the bone from the chicken breasts while they are still warm. Note: You want 1 1/2 pounds of roasted chicken after the bones are removed.

2. Use your hands to the chicken breasts apart into 2 or 3 pieces. Place the pieces in the bowl of standing mixer fitted with a paddle attachment. Turn on medium-low speed to shred the chicken. Alternately shred the chicken using two forks.

3. Mix together the mayonnaise, Dijon mustard, Kosher salt and pepper. Set aside.

4. In large bowl combine the shredded chicken, diced apples, diced shallots, diced celery and dried cranberries (and Tarragon if using).

5. Add in the mayonnaise/mustard mixture and stir to combine. If you want the chicken salad creamier add in more mayonnaise and Dijon mustard (for every 1/3 cup of mayonnaise add in 1 teaspoon of Dijon mustard).

6. Chill for at least one hour before serving to allow the flavors to blend. Can be made early in the day or day before serving. Covered and chilled in the refrigerator, the roasted chicken salad will be good for 3-4 days, if it lasts that long.

Notes: (1) If you don't want to roast your own chicken, use a good store-bought rotisserie chicken (skin removed). Shred all of the chicken to get a yield of about 1 1/2 pounds of meat. (2) Instead of shredding the chicken you can cut it into cubes, although I much prefer the texture of a shredded chicken salad.

Classic Bolognese

 

Some things cannot be rushed. Some things require care and patience. And a Classic Bolognese would be one of those things. A plate of a slowly simmered, rich, deeply flavored Bolognese tossed in pasta may be one of the most satisfying, comforting meals to serve to those you love. The most epic dinner parties or the most memorable Sunday dinners call for a large platter of this Classic Bolognese, a loaf of great bread, a bottle of a great wine, maybe a lovely salad, and maybe a simple affogato for dessert. While this meal itself may appear to be seemingly simple, one bite of the Bolognese and your taste buds will immediately recognize the complexity and layers of flavor in the sauce. It's a far from simple meal.

There are many versions and interpretations of Bologna's famed sauce. And as much as I love Ann Burrell's milk free, very tomato and red wine forward Bolognese (this one) as well as Mario Batali's veal, pork, and pancetta version (this one), a Bolognese sauce heavily based on the one created by Marcella Hazan is hands down the gold standard of ragus. While I wouldn't tell you to abandon your version of a Bolognese, the one your family and friends swoon over, I would tell you this version might have you wishing you discovered it first or maybe even sooner.

Onions, carrots, celery, ground chuck, whole milk, dry white wine, a dash of nutmeg, Kosher salt, black pepper, and imported Italian tomatoes come together to create the most highly nuanced, deeply flavored sauce. There is no garlic, red wine, tomato paste, pork, veal, guanciale, pancetta, or herbs in this sauce. While the absence of those ingredients may have you taking pause, I promise you not at all be mad about it.

Even though the ingredients here matter, the process of making the Bolognese matters even more. According to Marcella Hazan, there are three essential points you must remember when making a successful ragu. To start, the meat should only be sauteed just barely long enough to lose its' raw, red color. Browned meat will lose its delicacy. Second, the meat must be cooked in the milk before the tomatoes are added as this helps to keep the meat creamier and sweeter tasting. And lastly, the sauce must cook at a very low simmer for a very, very, very long time. Minimally for 3 1/2 hours and ideally somewhere closer to 4 1/2 hours (maybe even 5). For the most optimal, richest, deepest flavor, time matters.

The milk and wine are added in separately during the cooking process. And both must evaporate before subsequent ingredients are added in order to achieve the Bolognese's signature flavor. The slower cooking process enabling the milk to reduce and evaporate concentrates the flavors of the milk, meat and other ingredients and prevents curdling, thereby creating a deeper more complex sauce. Allowing the alcohol in the wine to evaporate not only concentrates its rich flavors, but it also adds depth to sauce. The result is a more complex, well-rounded sauce rather than one having a more dominant, overpowering alcohol taste. 

The long simmering time for the Bolognese is essential to tenderizing the meat as well as creating its signature rich, complex, almost velvety like texture. Additionally, it completely eliminates the possibility of a watery sauce. And there may be nothing worse than a watery Bolognese.

The union of a great pasta and the Bolognese is a marriage made in heaven. There are any number of great pasta options to pair with the ragu. From Tagliatelle, to Pappardelle, to Fettuccine, to Rigatoni, to Penne, to Ziti, to Bucatini, to the Tubular Pasta I used here. The only pasta I would recommend not using is spaghetti as the chunky meat sauce doesn't cling well to the slippery, thin pasta.

My new taste tester gave this Classic Bolognese a rating of 9.1. Which wasn't too far off from my rating of a perfect 10. Because you need nothing less than perfection (or as close to perfection as possible) in your life, this Classic Bolognese is destined to be your (newest) favorite, the one you make when you want to impress your family/friends, and the one bringing you much needed comfort. 

Recipe

Classic Bolognese

Makes at least 6-7 cups of sauce

Ingredients

1 Tablespoon olive oil

3 Tablespoons butter, plus 1 Tablespoon for finishing

1 cup diced yellow onion

1 cup diced celery

1 cup diced carrot

1 3/4-pounds ground chuck (80/20)

1 teaspoon Kosher salt, plus more to taste

1/2 teaspoon black pepper

2 cups whole milk

5-7 grates of a nutmeg

2 cups dry white wine (i.e., Pinot Gris, Pinot Grigio)
2 - 28 ounce cans imported plum tomatoes, chopped with all their juices (e.g., San Marzano)

1 to 1 1/4 pounds of pasta

Freshly grated Parmigiano Reggiano

Directions

1. In a large cast iron casserole pot, add in the olive oil and butter. When the butter has melted, add in the diced onion. Sauté over medium heat until slightly translucent (about 2-3 minutes).

2. Add in the celery and carrot and cook gently for 2-3 minutes.

3. Add in the ground beef, crumbling it the pot with a fork. Add in 1 teaspoon salt and 1/2 teaspoon black pepper and cook only until the meat has lost its raw, red color (do not overcook or brown).

4. Add in the milk, turn the heat to medium high and cook, stirring occasionally, until the milk has evaporated (this will take 10-15 minutes).

5. Add in the grates of nutmeg.

6. Add in the dry white wine. On medium high heat cook until the wine has evaporated. Stir occasionally (this will take 10-15 minutes).

7. Add in the tomatoes and juice and stir completely. When the tomatoes have started to bubble, turn the heat down to a simmer. Cook, uncovered for 3 1/2 to 4 hours, stirring occasionally.

8. Taste for salt and stir in one tablespoon of butter.

9. Cook your pasta.

10. Pour some of the Bolognese on the bottom of a platter.  Top with the cooked pasta. Pour some of the remaining sauce over and toss. When the pasta is lightly coated. Top with the remaining sauce and toss again, just lightly. Serve with some freshly grated Parmigiano-Reggiano. Important Note: You will not use all of this Bolognese if using 1 or 1 1/4 pounds of pasta. You will enough left over to freeze for reheating on a cold, chilly day. You only need 2 1/2 to 3 cups of sauce to toss with the pasta. You can always have another cup on the side for those who want an even heavier serving.

Notes: (1) This recipe highly based on Marcella Hazan's Meat Sauce Bolognese Style from her cookbook "The Classic Italian Cookbook". The amounts of the vegetables were increased and the order in which the milk and wine were added were the only two changes made to her recipe. (2) The Bolognese can be made a day ahead. Keep covered and chilled in the refrigerator. Reheat slowly over low heat when ready to serve. (3) Sauce can be frozen in freezer proof containers or plastic freezer bags for up to 3 to 4 months, but three months would be the optimal time limit.

Italian Pasta Salad

Each year my sister and her family spend a week staying in semi-rustic cabins on the lake in Pentwater, Michigan. On and off for the past thirty years we had often joined them for a few days. After wondering what it might be like to go up there alone this year, I ultimately decided that spending time with my family might probably be a good thing for my still grieving soul. And I was right, it was. Morning walks, long afternoons at the beach, short shopping trips into the charming town, and home cooked family dinners made for a fun, relaxing, heart happy few days. If I am invited back to join them again next year, I will definitely be making this epic, crowd pleasing, impressive Italian Pasta Salad for one of our dinners. Hearty enough to be a main dish, it's the perfect side dish to go with anything grilled. 

The recipe for this incredibly delicious pasta salad makes enough to serve ten to twelve people (as a side dish). However, you could easily cut the recipe in half if you are hosting a gathering with a smaller number of people. Or, if you just want to have some homemade pasta salad in your refrigerator to enjoy. After you taste this Italian Pasta Salad, I seriously doubt you will ever buy a store bought one again. This particular version of an Italian Pasta Salad will permanently spoil your taste buds!

 

Using the cone shaped, ruffled edge Campanelle pasta takes this salad to whole new level of scrumptiousness and gorgeousness. If, for some reason you can't find it your grocery store, feel free to use Fusilli, a ridged rigatoni, Farfalle (bow tie), spiral shaped Rotini, or Cavatappi pastas. 

Next to cooking the pasta, the only other ingredient requiring cooking (or in this case roasting) is the mini bell peppers. After being tossed with some olive oil and sprinkled with Kosher salt, the mini bell peppers roast in a preheated 400 degree (F) oven for approximately 15 minutes or until softened and slightly charred. When buying the mini bell peppers look for the packages containing the yellow, red and orange ones as this assortment will add great color to your salad.

My preference is to always buy my Genoa salami and Provolone cheese from either an Italian deli or the grocery store deli as I can specify the thickness I want for each. In both cases, I asked for generously cut 1/4" slices. As for the kalamata olives, artichoke hearts, and sun dried tomatoes, my go-to stores are the Italian grocery store or Trader Joe's. Yes, Trader Joe's!

You might be a bit surprised to learn I used a store bought, rather than a homemade, Italian dressing for this salad. I buy the one from my local Italian deli, but there are some really good ones available at the grocery stores. However, feel free to make your own favorite Italian dressing. You will need at least 12 ounces of dressing for this salad. 

While you may think me a bit unfussy when it comes to salad dressing, I am rather fussy when it comes to Parmesan Cheese. Nothing comes close to the flavor of a freshly grated, rich, nutty, sharp Parmigiano Reggiano cheese. Absolutely nothing. The salad only uses 2 ounces of the cheese. Half of it is mixed in with the salad, the other half is used to garnish the top of the salad. But those 2 ounces add an incredible depth of flavor to the salad.

It works best if you mix the salad together in one really large bowl and then transfer the well mixed salad to your serving dish. Garnish the top of your salad with some additional basil and/or parsley leaves and/or even one (uncut) roasted baby bell pepper. 

Typically, Italian Pasta Salads are made with cooked pasta, vegetables, cheese(s), olives, cured meat and an Italian dressing. The use of the Campanelle pasta, grated Parmigiano Reggiano, and addition of fresh herbs takes this salad from being typical to exceptional. Textured, colorful, deeply flavorful Italian Pasta Salad, it is destined to be the showstopper at your next barbecue, picnic or gathering! It's the one salad you will want to eat all summer long.

Recipe

Italian Pasta Salad

Serves 10-12

Ingredients

1 pound (454g) mini bell peppers (use assorted colors)

2 Tablespoons olive oil

Kosher Salt

1 pound (454) campanelle pasta (or other curly or ridged pasta)

14 ounce (396g) can medium sized artichoke hearts in water, drained and coarsely chopped

8 ounces (226g) thick sliced Genoa salami, cut into 1/4 " strips

8 ounces (226g) cherry sized (ciliegine) mozzarella balls, cut in half

8 ounces (226g) thick sliced Provolone cheese, cut into 1/4" cubes

3/4 cup (4 ounces/114g) pitted kalamata olives, cut in half

1/2 cup (2.5 ounces/71g) sundried tomatoes, cut into strips

1/2 cup red onion (about a half of a large red onion), cut into thin slivers

1/2 cup (2 ounces/56g) Parmigiano Reggiano Cheese, freshly grated and divided

1/2 cup fresh basil, julienne cut, plus more leaves for garnishing

1/2 cup fresh parsley, chopped, plus more leaves for garnishing

12 ounces or more to taste of your favorite Italian Dressing (store bought or homemade) 

Directions

1. Cook pasta according to package directions. Drain, rinse, cool and set aside.

2. Preheat the oven to 400 degrees (F). Line a large baking sheet with aluminum foil. Toss the mini bell peppers with the 2 Tablespoons of olive oil. Generously sprinkle with Kosher salt. Roast for 15 minutes or until the peppers look charred and have softened. Remove from oven. Let cool slightly. Remove stem and seeds before cutting into 1/4" strips. Set aside.

3. Place cooked pasta in a large bowl. Add in the roasted bell peppers, artichoke hearts, salami, Provolone cheese, mozzarella balls, kalamata olives, sundried tomatoes, red onion, half of the grated Parmigiano Reggiano cheese, basil and parsley. Toss well.

4. Pour on the salad dressing and toss again.

5. Transfer the well mixed Italian Pasta Salad to your serving bowl or platter. Top with the remaining grated Parmigiano Reggiano Cheese.

6. Garnish with some additional basil and/or parsley leaves.

7. Serve immediately. Or cover and chill in the refrigerator. Remove from the refrigerator at least 20 minutes before serving.

8. Keep leftovers covered in the refrigerator or package up in plastic takeout containers. Leftovers are good for 3-4 days. Note: May need to add a little more dressing to salad that has been in the refrigerator for a couple of days as the pasta will soak up the dressing.

Notes: (1) I used the Barilla Campanelle Pasta. This is a cone shaped, ruffled edge pasta. (2) I used a bottled Italian Dressing from my favorite Italian Store (Frankie's). Use your favorite Italian Dressing or make one homemade. You will need at least 12 ounces of dressing. (3) If you like more mozzarella cheese in your salad, use more. 

Pentwater, Michigan (July 2025)

Yeasted Waffles

Waffle lovers can be very particular about which ones they will or will not eat, which restaurants they will and will not order them at, and which ones are the best. But given their variations in taste and texture, you will be hard pressed to find a commonly shared opinion on what makes some waffles better than others or which is the best kind of waffle. But that isn't going to stop me from trying to influence your opinion. Or rather I should say having your opinion mirror mine. One bite of a thick, crispy, fluffy on the inside, yeasted waffle and you may never want to eat any other kind of waffle again. Because next to Liege Waffles, these Yeasted Waffles are ones serious waffle lovers will unanimously declare are the 'best'. And everyone else who had never before felt the need to be either persnickety or passionate about a waffle will suddenly experience a best, profoundly perfect waffle epiphany. 

 

These Yeasted Waffles are everything you want in your breakfast, lunch and/or dinner waffle. These aren't your doctored up package waffle mix waffles or your pancake batter poured into a waffle maker waffles. No, these will give you all the feels of a yeasted doughnut, a thick slice of brioche, or a Belgian style waffle. They are crispy, airy, golden, hefty, incredibly delicious waffles. They are so good you might briefly consider foregoing topping them with butter, maple syrup, whipped cream, or fresh fruit. But dismiss that thought and enjoy them even more by adding on your favorite topping.

Unlike Liege Wafflesm which are made with yeast but require overnight proofing and rising, these Yeasted Waffles come together in about 15 minutes. Which makes them one of the easiest, most impressive breakfast dishes you can make for your family and friends. You might prefer to wait until the weekend to make them, but they are simple enough to make for a weekday breakfast, lunch or dinner.

There are no hard to find, expensive ingredients in this yeasted waffle recipe. In fact, this rather economical recipe actually looks and tastes expensive. With the exception of the instant yeast, all of the ingredients are probably ones you already keep in your refrigerator or pantry. 

One of the keys to making these scrumptious waffles is having a good quality waffle maker. I've had my All-Clad Waffle Maker for years and consider it to be a really great purchase. Yes, they can be a bit pricey but they are good for more than just making homemade yeasted or Liege waffles (e.g., Cinnamon Roll Waffles)!

There is just enough sugar (3 Tablespoons) in the batter to feed the yeast and add just the right amount of sweetness to the waffle. Adding yeast to the waffle batter guarantees a waffle with a deeper flavor, crunchier exterior, and fluffier center. It's a game-changing ingredient!

The milk, yeast and sugar mixture needs only five minutes of rest time. When it's added to all of the other ingredients, the batter then needs only another ten minutes of rest time. Which means in fifteen minutes, you are ready to start making the waffles. 

The recipe makes 8 to 9 four inch waffles. Because these are such hefty waffles, a serving of two waffles is more than enough for most. 

Cooking time for each batch of waffles ranges from 5-7 minutes. If you preheat your oven to 200 degrees (F), you can keep the waffles warm until you are finished making the entire batch. Note: If you don't want to turn the oven on, you can reheat the waffles in a toaster.

The number of topping options for these Yeasted Waffles are almost endless. From butter, to freshly whipped cream, to pure maple syrup, to seasonal fruits, to fruit compotes, to fruit sauces, to fried chicken, you will never tire of making or eating them!

For those of you who live alone or in a two-person home, you might think 'these sound great but what will I do with the leftovers?'. The answer to that is 'you freeze them in a ziplock freezer bag'. So on those days when you have a waffle craving or are too busy to assemble the batter, take one or possibly two out of the freezer, put it/them in the toaster and enjoy. These irresistibly scrumptious Yeasted Waffles really will taste as good as the day you made them! 

Recipe

Yeasted Waffles

Serves 4-5

Makes 8-9 four inch waffles

Ingredients

1 3/4 cups whole milk

3 Tablespoons (45g) granulated sugar

2 1/4 teaspoons (7g) instant yeast

2 cups (270g) all-purpose flour

1 teaspoon Kosher salt

1 teaspoon baking powder

1/2 cup (113g) unsalted butter, melted and cooled slightly

2 large eggs, room temperature

2 teaspoons vanilla

Serve with freshly whipped cream, butter, fresh strawberries, fresh blueberries, fresh peaches or fried chicken

Directions

1. In a microwave proof measuring cup or bowl, heat milk in the microwave until it reaches 110 degrees (F). This will take about 1 1/2-2 minutes.

2. Add in the sugar and the instant yeast. Whisk to combine. Let rest for 5 minutes.

3. In a large bowl, whisk together the flour, baking powder and Kosher salt.

4.When the milk-yeast mix has rested for 5 minutes, add it to the flour mixture along with the eggs, melted butter, and vanilla.Whisk until mixture it's almost smooth. Let it rest for 10 minutes.

5. Heat your waffle maker in accordance with manufacturer's instructions.

6. Lightly coat or spray the waffle maker with canola or vegetable oil spray.

7. Cook waffles until golden, crisp and firm (approximately 5-7 minutes depending on waffle size and type of waffle maker). Note: I made 4" square waffles in my All-Clad Waffle maker.

8. Gently whisk batter between batches.

9. Serve waffles immediately or keep warm in a 200 degree (F) heated oven. Or rewarm the waffles in a toaster. Serve the waffles with whipped butter, whipped cream, pure maple syrup, and/or an assortment of fruit.

10. Store any leftover waffles in ziplock freezer bag. When ready to eat, reheat in the toaster.

Notes: (1) Instead of serving the waffles immediately, let them cool. Store in the freezer in sealed freezer zip lock bags. Take them out when you get a waffle craving. They re-crisp up beautifully in a toaster. (2) Make sure to use rapid rise instant yeast (not regular yeast). One envelope of instant yeast did not yield 2 1/4 teaspoons. I used one packet and a little more from a second packet. Rather than measuring out the instant yeast on a teaspoon, it is much easier to weigh it.

Baked Mixed Berry Cream Cheese French Toast Casserole

Who doesn't love to serve a show stopping french toast casserole for breakfast or brunch? Even more important, who doesn't love to eat a show stopping french toast casserole for breakfast or brunch? This crowd pleasing, decadent Baked Mixed Berry Cream Cheese French Toast Casserole is one of those. Destined to elicit joy, it's an impressive, seriously delicious, accolade worthy casserole. Potentially one worthy of being given signature dish status.

With both pillowy bread pudding like and crunchy textures, this Baked Mixed Berry Cream Cheese French Toast Casserole takes lusciousness to a whole new level. If there was ever a french toast casserole guaranteed to have everyone at the table wondering if there is enough left over for a second helping, this would be the one. 

Compared to all of the other french toast casseroles on this blog, this one has now ascended to the top of an already scrumptious array of options. While the Baked Praline French Toast Casserole, Blueberry Pie French Toast Casserole, Cherry Preserves and Mascarpone French Toast Casserole, and Apple Cinnamon French Toast Casserole are all amazing, this Baked Mixed Berry Cream Cheese French Toast Casserole is an absolutely spectacular dish.

Challah is a rich, dense, eggy bread that holds up well when soaked in a creamy milk and egg custard. Making it the perfect choice for this French Toast Casserole. You can find loaves of challah at many grocery stores. But if you happen to have a Whole Foods near you, you can almost always find it there. The combination of whole milk and half and half when mixed with eggs, vanilla, sugar and Kosher salt creates a lovely, rich custard. Lightly sweetened cream cheese and mixed berry preserves (or your other favorite preserves) round out the ingredients needed. 

One of the keys to stuffing the challah with sweetened cream cheese and preserves is how you cut it. After cutting the loaf into thick 1 1/2" slices, each thick slice is then cut in half. To create the pocket for the fillings, take a sharp knife and cut a slit into each (half) slice (being careful not to cut through the ends or bottom of the bread). The best way to get the fillings into the bread is with a pastry bag (alternately you can turn a ziplock baggy into a pastry bag). This is the only part of the french toast casserole assembly that requires some patience. But it's well worth the effort.

Once all of the bread slices are filled, they are each carefully dipped into the egg custard mixture before being placed into a generously buttered baking dish (the filling side of each bread should be facing upward). All of the remaining custard gets poured into the dish. Tightly covered with aluminum foil, the casserole is chilled overnight in the refrigerator. Allowing the bread to 'soak' in and up the custard mixture is what gives the casserole it's luscious bread pudding like texture.

When you are ready to bake the french toast casserole, begin by first removing the baking dish from the refrigerator before preheating your oven to 375 degrees (F). Fifteen minutes is long enough to adequately preheat your oven as well as give your baking dish time a bit of time to get some of its' chill off. Placing an ice cold glass or ceramic dish into a hot oven can sometimes have disastrous results.

There may be no better way to start the weekend than with a large piece of the Baked Mixed Berry Cream Cheese French Toast Casserole topped with some additional mixed berry preserves, some fresh berries and a large dollop of sweetened mascarpone. Think heaven on a plate. 

You don't have to wait for a special occasion to make this fabulous, mouthwatering make ahead breakfast/brunch casserole. Although more than likely it will make any weekend breakfast or brunch feel like one. 

Recipe

Baked Mixed Berry Cream Cheese French Toast Casserole

Serves at least 8

Ingredients

1 pound (454g) unsliced loaf of challah, cut into 1 1/2 inch slices (about 7 thick slices per loaf)

8 ounces (226g) cream cheese, slightly softened

2 Tablespoons confectionary sugar

13 ounce (370g) jar Mixed Berry Preserves (Strawberry, Blackberry, Blueberry or Cherry) - See Notes

8 large eggs

1 1/2 cups whole milk

1 1/4 cup half and half

2 Tablespoons granulated sugar

2 teaspoons vanilla

1/4 teaspoon Kosher salt

16 ounces (453g) mascarpone 

1/4 cup (30g) confectionary sugar

Fresh blueberries, blackberries, and strawberries

Optional: Confectionary sugar for dusting

Directions

1. Generously butter a 9" x 12" baking dish. Set aside.

2. In a medium sized bowl, use a hand mixer to beat the cream cheese and confectionary sugar until creamy. Set aside.

3. In a large bowl, whisk together the eggs, milk, half and half, granulated sugar, vanilla and Kosher salt.

4. Cut the thick slices of the brioche in half (down the center of each slice). Use a sharp knife to cut a slit into each bread half, being careful not to cut all the way through.

5. Using a pastry bag (or zip lock bag), pipe the cream cheese mixture and half of the jar of the preserves into each bread piece. Note: This part takes a little patience. Begin with piping in the cream cheese, then the preserves.

6. Dip each of the filled bread pieces into the egg/milk custard mixture. Place each bread slice (cut slice facing up) into the prepared baking dish.

7. Pour the remaining egg/milk custard mixture into the baking dish. Cover with aluminum foil and refrigerate overnight.

8. Preheat the oven to 375 degrees (F) for 15 minutes. Take the chilled baking dish out of the refrigerator as soon as you begin preheating the oven. Note: You don't want to put an ice cold baking dish into a hot oven.

9. Place the baking dish on a large, rimmed sheet pan. Bake the French Toast Casserole for 25 minutes (with the foil on).

10. Remove the foil and bake for another 30-35 minutes or until the custard has set and the challah is golden.

11. Let the French Toast Casserole rest for at least 10 minutes before serving.

12. Whip the mascarpone with the confectionary sugar. Put in a bowl and serve along with the casserole.

13. Top the French Toast Casserole with fresh berries and a few dollops of the mixed berry preserves on top before bringing to the table to serve.

14. Serve with the remaining mixed berry preserves, whipped mascarpone, and additional berries. Optional: Serve with some maple syrup and/or freshly whipped cream.

Notes: (1) But a good quality jar of preserves. Bonne Mamam preserves are my favorites. You will use about half of the jar to fill in the bread slices. Use some of the remaining preserves to top the casserole when it comes out of the oven and serve the rest in a small bowl alongside the casserole. Instead of mixed berry preserves, use another one of your favorite fruit preserves. (2) You can use either challah or brioche to make this casserole. It's important you cut your slices 1 1/2" thick.

Paella Pan Lasagna (or Sheet Pan Lasagna)

Raise your hand if you love making relatively simple, almost effortless, crowd pleasing meals. Imagine for a moment that almost everyone reading this blog post has raised their hand. Because whether you are hosting a dinner party for 6 or more, serving Sunday dinner for your family and/or friends, or have a household of weekend guests, this deeply satisfying, incredibly scrumptious, show stopping Paella Pan Lasagna is certain to get rave reviews. While it can also be served on a large, rimmed, heavy bottomed sheet pan, this is a great way to use the paella pan you take out only a couple times of the year. Or it's yet another way to justify the purchase of one (yes, I am a terrible influence). 

Sheet Pan dinners have been riding the rage wave for more than six years now. They are simple to put together, don't require a lot of baby-sitting while they bake, feed a crowd, and make clean up a breeze. But within the last two years, sheet pan lasagna has become immensely popular. Thanks in large part to Italian food goddess Giada DiLaurentis. What is not to love about a layerless lasagna? When made on a sheet pan, it's texture is crispier. While less crispy when made in a paella pan, the depth of flavor and textures are phenomenal. It's possible you may never want to make the layered version of lasagna again.

While the recipe shared here was inspired by Giada's, it's not Giada's. In the notes section below, you will find a link to her recipe and can make the comparisons. 

There are four kinds of cheese used in this Paella Pan Lasagna. Whole milk ricotta, whole milk mozzarella, fresh mozzarella and Parmigiano-Regianno. Whole milk cheeses have a richer flavor than their part-skim counterparts. I used my favorite jarred, store-bought marinara (Rao's) here but use your favorite or your homemade sauce. The Aleppo pepper, garlic, yellow onion, and spicy Italian sausage each add a layer of deliciousness and spice to the dish. Baby spinach is more tender than regular spinach and it cooks up quickly. One egg yolk mixed in the ricotta and spinach mixture helps to bind it and keep it from being runny.

The garlic, Aleppo pepper, and spinach are cooked in large skillet. Once cooled, drained and chopped, it's mixed in with the egg yolk and ricotta. The same skillet is used to cook the sausage and onions. That mixture is transferred to the paella pan and mixed with the marinara sauce, one half cup of reserved pasta water, one cup of grated mozzarella, and one-half cup of grated Parmigiano-Regianno. Once those ingredients are blended together, the al dente cooked pasta is mixed in.

Next come the cheese layers. First the spinach-ricotta mixture. I used a small ice cream scoop to dollop it on, but you could also use a large tablespoon. 

Next comes one and half cups of freshly grated mozzarella and one cup of grated Parmigiano-Regianno. Lastly, an eight ounce ball of fresh mozzarella is broken up into pieces and spread on top. It's now ready to go into a preheated 425 degree (F) oven. Baking time is approximately 30 minutes. Note: If you make the lasagna early in the day and store it in the refrigerator, take out at least 45 minutes before putting in the oven. You don't want to put a cold pan into a very hot oven. Baking time may need to slightly increased.

Allow the Paella Pan Lasagna to rest for at least 10 minutes before serving. Top with some julienned basil and lightly drizzle some extra-virgin olive oil over the top. Alternately, drizzle each plated serving with the olive oil. It's always a good idea to put out a bowl of grated Parmigiano-Regianno cheese out. Because when eating lasagna, there is no such thing as too much cheese. 

All you need to complete this simple, hearty, impressive meal is a loaf of thickly cut homemade Artisan, Italian or French Bread, a large salad and some wine. 

This Paella Pan Lasagna allows you to savor the flavors of a classic lasagna, but without all of the labor involved in creating those perfect layers. This innovative twist of a beloved comfort food dish is certain to become a cherished, crowd pleasing favorite. Because what is not to love about a pasta dish oozing with cheese, richly flavored, and a snap to make? 

Recipe

Paella Pan Lasagna (or Sheet Pan Lasagna)

Serves 8

Ingredients

3 Tablespoons olive oil, divided

1/2 teaspoon Kosher salt

1 pound (453g) lasagna sheets (ruffled edges), broken into 2"-3" pieces

2 cloves garlic, minced

1 teaspoon Aleppo Pepper flakes or Red Pepper flakes

5 ounces (142g) fresh baby spinach

1 cup (250g) whole milk ricotta

1 large egg yolk

20 ounces (567g) spicy Italian sausage, broken into pieces

1 yellow onion, diced

2 - 24 ounce jars of store bought marinara (highly recommend Rao's) - this is approximately 4 1/2 cups

1/2 cup pasta water

2 1/2 cups (325g) whole milk mozzarella, shredded and divided

1 1/2 cups (150g) freshly grated Parmigiano-Regianno, divided

8 ounce ball (225g) fresh mozzarella, broken up into pieces

Extra-virgin olive oil, for finishing

Fresh basil, julienned, for garnishing

Additional freshly grated Parmigiano-Regianno for serving

Directions

1. Preheat oven to 425 degrees (F).

2. In a large skillet, heat 1 Tablespoon olive oil. When heated, add in the garlic cloves and Aleppo Pepper flakes. Cook for 1 minute, stirring frequently.

3. Add in the baby spinach and 1/2 teaspoon Kosher salt. Cook until the spinach has wilted. Remove mixture from the pan and into a strainer. Let the spinach mixture cool briefly. Transfer to a cutting board and chop cooked spinach.

4. In a medium sized bowl, mix together the ricotta and egg yolk. Mix in the chopped spinach mixture. Set aside.

5. Cook pasta for approximately 7-9 minutes or until al dente. Remove pasta from the water and drain. But reserve 12 cup of the pasta water.

6. In a large skillet, heat 2 Tablespoons of olive oil. Add in the sausage and cook for approximately 6-7 minutes or until beginning to brown.

7. Add in the diced onion and cook for another 7-9 minutes or until the sausage has cooked through and onions have softened.

8. Transfer the sausage/onion mixture to the paella pan (or sheet pan if using instead). Stir in the marinara sauce. Then add in the 1/2 cup of the reserved pasta water, cooked pasta, 1 cup grated mozzarella, and 1/2 cup grated Parmigiano-Regianno. Stir to combine.

9. Dollop large tablespoons of the ricotta/spinach mixture over the top.

10. Sprinkle on the remaining 1 1/2 cups grated mozzarella and 1/2 cup Parmigiano-Regianno. Top with broken pieces of the fresh mozzarella.

11. Bake for 30 minutes.

12. Remove from the oven and let rest 10 minutes before serving. Garnish with fresh basil.

13. Drizzle some extra-virgin olive oil over each serving. Serve with some additional grated Parmigiano-regianno cheese in a bowl.

Notes: (1) Here's the link to Giada's recipe. (2) I used a 16" paella pan. If using a sheet pan instead, use an 11" x 17" or 12" x 18" rimmed, heavy bottomed sheet pan.  (3) Instead of using jarred marinara sauce, you can use your homemade one. (4) Highly recommend grating your cheese versus buying bags of shredded cheese.