Baked Rigatoni w/ Sausage, Ricotta & Mozzarella

We dodged the blizzard bullet this past weekend. However, in anticipation of the predicted heavy snowfall, I thought the forecast called for comfort food to fortify our bodies and spirits. First up was replenishing the freezer with balls of dough made from my favorite chocolate chip cookie recipe. Followed by a trip to the grocery store to gather the ingredients for both pancakes and this hearty, soul satisfying, incredibly flavorful Baked Rigatoni w/ Sausage, Ricotta & Mozzarella. As it turned out, we didn't have to shovel any snow, but we ate pretty well. 

Beyond how satisfying it is, the Baked Rigatoni w/ Sausage, Ricotta & Mozzarella is a perfect, unfussy weeknight, weekend, Sunday dinner, or dinner party worthy dish. Paired with a fabulous salad, some warm crusty bread, and wine, you have all of the makings of a meal destined to make everyone sitting around the table feel both happy and content. 

There are technically two versions of this dish. The simple one and the more complicated one. The simple one uses a high quality store-bought arrabbiata sauce and store-bought pesto. The complicated one is made with homemade marinara and homemade pesto. The recipe below is for the simpler one. The simple, semi-homemade version makes it an even more enticing go-to dish.

With three kinds of cheese, could this Baked Rigatoni w/ Sausage, Ricotta & Mozzarella be any more irresistible? A ball of fresh mozzarella (cut up or broken up into pieces), grated mozzarella, and whole milk ricotta are the trifecta of cheesy goodness. If you want to give the ricotta even more body, I highly recommend you mix it with an egg yolk. Mild Italian sausage and arrabbiata sauce give this dish a bit of kick. However, if you want a slightly less spiced version, use chicken sausage and marinara sauce. 

Heavy cream and butter (should you decide to use it), adds both thickness and richness to the sauce. A small amount of butter goes along way, so one tablespoon is all you really need. When buying the pasta, I highly recommend using rigatoni, but you could also make it with ziti. But you should know there is a difference between the two. Rigatoni is usually made with durum wheat flour and is a tube shaped, ridged, flat end pasta. Ziti, on the other hand, is smooth with angled edges. Both work well in baked pasta dishes, however, the rigatoni has a slightly firmer bite than the ziti and it's ridges give the sauce something to cling to. I just happen to think the rigatoni makes the dish even more appealing.

The shredded mozzarella get mixed into the pasta, sauce, and sausage mixture, while the ball of fresh mozzarella gets cut up (or broken up) and evenly placed on top. Dollops of the enriched ricotta and pesto go on top of the pasta before it goes into the oven to bake.

In a preheated 350 degree (F) oven, the Baked Rigatoni w/ Sausage, Ricotta & Mozzarella is covered with foil and initially baked for 15 minutes. After fifteen minutes, the foil is removed and the pasta continues to bake for another 15-20 minutes. Or until the cheese has melted and it cooked through the center.

If you want to add even more cheesiness (and you should), top the baked pasta with shavings of Parmigiano-Regianno before serving. Bring a bowl of additional shaved cheese to the table for those who really love cheese!  And for an even more impressive presentation, garnish the top with some fresh basil before serving!

If you are craving comfort food or need an excuse to host a casual dinner party, make this Baked Rigatoni w/ Sausage, Ricotta & Mozzarella! It's an incredibly delicious, hearty, simple yet impressive, almost effortless to make dish. One destined to become one of your go-to favorites! 

Recipe

Baked Rigatoni w/ Sausage, Ricotta & Mozzarella

Serves at least 8

Ingredients

16-20 ounces (461-567g) Italian sausage, casings removed and broken in pieces (more is better!)

1 Tablespoon olive oil

1 pound (454g) rigatoni (see notes)

32 ounce (907g) jar plus 1/2 to 1 additional cup (125-250g) of high quality arrabbiata or marinara sauce, store bought (recommend Rao's) or homemade. Note: You will need between 4 and 4 1/2 cups of sauce for this dish.

1/2 cup heavy cream

1 Tablespoon unsalted butter (optional, but good)

1 cup (4 ounces/114g) shredded mozzarella cheese

8 ounce (230g) ball of fresh mozzarella

1 cup (228g) whole milk ricotta

1 large egg yolk

1/4 to 1/2 cup (62g-124g) homemade or high quality imported pesto (I used about 1/3 cup of pesto)

Freshly shaved Parmigiano-Regianno

Fresh basil for garnish

Directions

1. Preheat oven to 350 degrees (F).

2. Cook the rigatoni according to package directions. Drain and let cool slightly. Note: You want the rigatoni to be slightly al dente as it will continue to cook in the sauce when baked in the oven.  

3. In a large skillet, add the olive oil and cook the Italian sausage over medium-high heat until browned (about 10 minutes). Remove from the heat.

4. In a medium saucepan, whisk together the arrabbiata sauce and heavy cream and cook just until slightly heated. For an even richer sauce, add in 1 Tablespoon of unsalted butter. Cook until the butter has melted. Note: Begin with using 4 cups of sauce. If after mixing the sauce with the pasta and cooked sausage you feel you would like a saucier dish, mix in the remaining 1/2 cup.

5. Add the cooked pasta and sauce to the skillet with the cooked sausage. Stir to combine. 

6. Immediately transfer to a 9" x 12" baking dish and mix in the shredded mozzarella.

7. In a medium sized bowl, whisk together the whole milk ricotta and egg yolk. Evenly drop dollops of the enriched ricotta over the pasta.

8. Evenly insert pieces of the fresh mozzarella into the pasta dish.

9. Evenly place spoonfuls of the pesto on top of the pasta dish.

10. Place on the baking dish on baking sheet and tightly cover with aluminum foil. Bake for 15 minutes. Remove the foil and continue baking for another 20 minutes or until completely heated through.

11. Remove from the oven, garnish with fresh basil, top with some shaved parmigiano-regianno, and serve immediately.

Notes: (1) I used Rigatoni No. 50 from Rummo. (2) Four cups of store bought or homemade arrabbiata (or marinara) sauce is needed for this dish. I used a 32 ounce jar of Rau's Arrabbiata Sauce and used one cup from a 24 ounce jar. (3) You could assemble the dish early in the day, cover and refrigerate. Take the baking dish out of refrigerator at least 20 minutes before placing it in a hot oven.

Three Bean Chili

Within days of the Winter Solstice came a winter white landscape here in the midwest. However, it also came with finger biting, frigid, below zero, dangerously cold weather. The anticipation of the arrival of arctic winter temperatures unleashed my cravings for hearty, home cooked comfort food. And what better way to warm up the house and my belly than with chili. One having a long, slow cooking time allowing for the flavors to deepen while having the added benefit of creating an intoxicating aroma in the house. If there was ever a chili to remind us of the rewards of slowing down and taking a deep breath, it would be this Three Bean Chili. With a simmer time of six to seven hours the chili is transformed into a deliriously delicious, soul satisfying, perfect cold weather meal. 

Yes, I know there are four other chili recipes on the blog. But I am going to go out on a very short limb and declare this to be the BEST EVER chili. Quite possibly it may be the only chili I will make from this day forward. Because without exaggeration this chili is seriously damn delicious! Destined to win any throw down competition or neighborhood chili contest along with winning the hearts of and earning high praise from your family and friends. 

All of the other chili recipes on the blog are made with either beef or turkey. This one is made with beef and pork. The combination of these two meats gives the chili a richer depth of flavor and an even greater texture. Black beans, pinto beans, and kidney beans (rinsed and drained) are what some call the best bean trifecta. Mild chili powder, cumin, Aleppo pepper, Kosher salt, black pepper, and bay leaves make up the spices. Garlic, red pepper, green pepper, and yellow onion when lightly sautéed in olive oil retain their shape and flavor during the long, slow cooking process. Red enchilada sauce and diced tomatoes bring lots of flavor. For just the right amount of heat, Tapatio Hot Sauce is an ingredient must. A little bit of sugar helps to temper all of the ingredients. And, last but not least, some water (two cups to be exact) to help tenderize the meat and keep everything from drying out. This is one of those recipes where every ingredient matters. Leave something out and you won't have the BEST EVER chili. 

We all have our favorite chili garnishes. From shredded cheese, to green onion, to avocado, to sour cream, to pickled jalapeños, to avocado, to guacamole, to chopped cilantro, to cooked macaroni, to oyster crackers, to cornbread, to fritos chips, the list is almost endless. So when serving the Three Bean Chili put out bowls or platters of everyone's favorites! 

The chili can be assembled in less than thirty minutes. After bringing it to a boil, all that is left to do is occasionally give it a stir while it simmers over a very low flame. Stirring the chili will help ensure nothing sticks to the bottom of the pan. Place a lid on top of the pot to help retain the heat, but turn the lid slightly so that it doesn't completely seal the pan or create unnecessary condensation.

This Three Bean Chili has a very long cooking time. It will take anywhere from six to seven hours for the flavors to fully develop. Taste it at the six hour mark, but if you can, let it go for the full seven hours.

The Three Bean Chili is mouthwatering delicious on the day it is made. However, it is just as good, maybe even a tiny bit better, when leftovers (if there are any) are slowly reheated on the stove. 

Which makes this Three Bean Chili the perfect dish for a weekend gathering of family and/or friends. Whether it's just for fun, to watch a sporting event, or to celebrate an occasion or holiday, this Three Bean Chili is destined to be a huge hit! If I was a betting person (which I am not) I would venture to guess this will definitely become one of your signature, favorite go-to dishes! If, by chance, you are invited to a chili cook off competition at any point in the future, you might end up coming home with the trophy! And lastly, if you are just looking to take the chill off of a very cold day, well you absolutely want to or rather I should say you definitely must make this Three Bean Chili!

Recipe

Three Bean Chili

Serves at least 8

Ingredients

1 Tablespoon olive oil

1 large yellow onion, diced

1 red bell pepper, diced

1 green pepper, diced

4-5 garlic cloves, minced

1 1/4 pounds of ground beef (either an 80/20 or 90/10 blend)

1 pound ground pork

26 ounce (794g) can of diced tomatoes

15 ounce (425g) can of black beans, drained and rinsed

16 ounce (454g) can of pinto beans, drained and rinsed

16 ounce (454g) can of kidney beans, drained and rinsed

20 ounces of red enchilada sauce (see notes)

2 ounces (58g) mild chili powder (very close to 1/2 cup)

3 bay leaves

1 1/2 teaspoons Kosher salt

1 teaspoon black pepper

2 teaspoons cumin 

2 Tablespoons granulated sugar

2 teaspoons Tapatio hot sauce (can also use Cholula Hot Sauce)

1/2 teaspoon Aleppo pepper or cayenne pepper

2 cups water

Serving and garnishing options: Sour cream, green onions, sliced avocado, shredded cheddar cheese (or cheese of choice), pickled jalapeños, chopped cilantro, cooked macaroni, oyster crackers, fritos chips, guacamole, cornbread

Directions

1. In a large, deep sided pan, heat a tablespoon of olive oil. Add in the the diced peppers, diced onion, and minced garlic. Sauté just until they begin to slightly soften. Remove from the pan and transfer to a bowl temporarily.

2. Add the beef and pork to the same pan and cook until the meat is browned and cooked through (about 8-10 minutes.

3. Add the cooked vegetables, all of the spices, the sugar, the red enchilada sauce, the can of diced tomatoes, and the Tapatio hot sauce. Stir to combine. At this point you can transfer the entire mixture to a large cast iron dutch oven. 

4. Pour in 2 cups of water into the mixture. Stir well.

5. Bring the mixture to a boil over high heat, then immediately lower the heat to a simmer. Over the next 6-7 hours, stir the chili occasionally to ensure nothing sticks to the bottom of the pan. Before serving the chili taste for seasonings (Kosher salt and/or pepper). Note: I didn't add any more salt of pepper.

6. Serve with your favorite garnishes!

Notes: (1) Recipe inspired from multiple sources. (2) When buying red enchilada sauce you may need two jars to ensure you have 20 ounces (jars of store bought red enchilada sauce come in 10 ounce of 14 ounce sizes). (3) Regardless if you use 80/20 or 90/10 beef, don't drain any of the rendered fat (there will be very little anyway). (4) A two ounce jar of chili powder (found in the spice aisle) will give you enough for this recipe (you may end up with an extra Tablespoon). (5) I sautéed the vegetables and cooked the meats in a large skillet. When all of the ingredients were mixed in, I transferred to a large cast iron dutch oven.

Eggs in Purgatory

Ever since she published her first cookbook, I have been a loyal fan of Ina Garten aka the Barefoot Contessa. From her elegant, yet simple approach to entertaining to her seriously delicious, impressive, timeless recipes, I am guessing I am not the only Ina wanna be out there. Who doesn't want to be the hostess creating the most inviting table and serving beautiful, soul satisfying food? While some of her recipes may have long (but accessible) ingredient lists, others fall into the category of 'semi-homemade'. Yet, both consistently deliver big on flavor and have that 'wow-factor' quality. So when her newest cookbook "Go-to Dinners" came out this month, I could barely contain my excitement. 

Somehow when Ina gives 'breakfast as dinner' her blessing, it's as if the permission slip you have been waiting for your entire life has been handed to you on a silver platter. When I saw her recipe for 'Easy Eggs in Purgatory' I knew it was about to become one of my new favorite breakfast and dinner staples. 

Unlike other Eggs in Purgatory recipes out there, this one uses both a store-bought jar of arrabbiata sauce (Rao's, of course) and fresh ingredients. Pure genius! If there was ever a recipe to make you always want to have jars of arrabbiata sauce, sweet onions, extra-large eggs, garlic and Pecorino cheese on hand, this would be the one!

Sautéing a thinly sliced sweet (or yellow) onion in olive oil until lightly golden (about 6-8 minutes) in a ten inch heavy bottomed skillet pan is the first step in creating this deeply flavorful Eggs in Purgatory. After briefly cooking a minced garlic clove, the arrabbiata sauce, Aleppo pepper, and sprig of fresh rosemary are added in and cooked over medium-low heat for about 5 minutes. At this point the aroma in your house will be beyond intoxicating. 

Before adding in the extra-large eggs (Ina almost always uses only extra-large eggs), briefly remove the pan from the heat. Having your eggs cracked and in small (3-4 inch sized) bowls makes adding in the eggs easier. Use the edge of the bowl to make a well in the sauce before carefully pouring the egg in (be careful not to break the yolks!). Once all of the eggs are added in, return the pan to the heat, cover and cook over medium-low heat for 5-7 minutes. The eggs whites should be set, but the yolks should still be slightly runny. Sprinkle over one tablespoon of the Pecorino cheese, some flaky sea salt, and black pepper. Cover and cook for about one more minute. 

Remove from the heat, sprinkle on the remaining 1-2 Tablespoons of Pecorino cheese and chopped parsley and serve with some thickly sliced toasted bread (use a hearty bread, like a sourdough or country loaf).

Then get ready to dig in to the best-ever Eggs in Purgatory! The arrabbiata sauce, Aleppo pepper and garlic bring some heat and spice to the dish. But not too much heat, as the sautéed onions, fresh herbs, and Pecorino cheese help to round out all of the flavors of this incredibly mouthwatering dish. 

If you are looking for a fabulous, easy to make breakfast, dinner or late night dish, these hard to resist Eggs in Purgatory should be at the top of your list! They are seriously, must be put on regular repeat good. Or rather I should say wicked good. Eggs for dinner never tasted this good. It feels like both comfort and gourmet food all at the same time. It just also now happens to be my new favorite dish!

Recipe

Eggs in Purgatory (an ever so slight adaptation to Ina Garten's Easy Eggs in Purgatory recipe)

Serves 3-4

Ingredients

1 Tablespoon good quality olive oil

1 large sweet or yellow onion, thinly sliced

1 garlic clove, minced

1 (24 ounce) jar Rao's Arrabbiata Sauce (yields two cups)

1/8 teaspoon Aleppo pepper or red pepper flakes

1 sprig of fresh rosemary (about 6-7 inches)

5-6 extra large eggs

2-3 Tablespoons freshly grated Pecorino Cheese (divided)

Flaky sea salt (e.g., Maldon)

2 teaspoons minced fresh parsley

3-5 slices, thickly cut sourdough or country bread, toasted

Black pepper

Directions

1. Crack the eggs and place in small (4 inch bowls). Set aside. Note: Custard cups work well.

2. Heat one tablespoon of good quality olive oil in a heavy bottomed (10 inch) pan. Add in the thinly sliced onions and cook over medium to medium-low heat for 6-8 minutes until tender and lightly golden. Stir the onions occasionally while they are cooking.

3. Add in the minced garlic and cook for about one minute.

4. Add in the arrabbiata sauce, Aleppo pepper and rosemary spring. Cook over medium low heat for about 5 minutes. Remove the rosemary sprig.

5. Remove the pan from the heat (temporarily). Using the edge of the bowl, make a slight indentation in the sauce as you carefully pour the egg in. Space out the eggs so they don't 'bleed' into each other.

6. Return the pan to the heat, place the lid on the pan and cook for 5-7 minutes or until the egg whites are set but the yolks still look runny.

7. Sprinkle on 1 Tablespoon of the Pecorino cheese and season with Flaky sea salt and black pepper. Put the lid back on and cook for 1 additional minute.

8. Remove from the heat, sprinkle with the remaining 1-2 Tablespoons of cheese and chopped parsley.

9. Serve in bowls with thickly sliced pieces of toasted bread.

Notes: (1) I made a few subtle changes to Ina's recipe (sacrilegious I know). I used a sweet onion rather than a yellow onion; Aleppo pepper instead of red pepper flakes, and increased the amount of Pecorino cheese (because there is no such thing as too much good cheese). (2) Definitely use extra-large eggs for this dish. (3) Use a sauté pan with a tight fitting lid, preferably one made of cast iron. I used a Staub cast iron pan. (4) You can make this with as few as 4 eggs, but strongly recommend making with 5 to 6 eggs.

End of season hydrangeas on Nantucket (October 2022)

Rosemary Brined Bone-In Pork Chops

 

While many are kicking and screaming at the thought of summer coming to an end, I am doing the happy dance. The anticipation of the end of hot, humid days, the return of cool, crisp mornings, and the arrival of fall's bounty has me feeling slightly delirious. If I could live endlessly in one season it would be the fall. What is not to love about a landscape painted in rich jewel tones, apple picking season, bowls filled with gourds, pumpkins and flint (Indian) corn, urns filled with ornamental cabbages and mums, the aroma of spiced cider candles, endless bowls of warm homemade soup, the fall antique season, or warming up by the fireplace on a chilly night? If that isn't enough to sway you into becoming another one of the fall's fans, maybe a dinner of these Rosemary Brined Bone-In Pork Chops and some homemade applesauce will convince you.

Having grown up eating thin, dry, overcooked, maybe even a little rubbery pork chops, it was a memorable day when I tasted my first thick, savory, moist, tender pork chop. Up until that point I never knew how incredibly flavorful pork chops could be. But discovering the secrets in how to achieve pork chop perfection was an even better day. 

The first secret is brining, a process particularly beneficial for lean proteins like mass-farmed pork which have a tendency to dry out when exposed to high heat. There are two kinds of brining techniques: dry and wet. Both involve the use of Kosher salt and resting time in the refrigerator (at least 12 hours but up to three days). But there are two schools of thought on which technique results in the moistest, most flavorful outcome. As are a rule, I like dry brining for beef and pork roasts but wet brining for pork chops. However, rather than debate the merits of each one and give you a quiz at the end,  I will simply tell you I love wet brining thick cut, bone-in pork chops as much as I love the fall.

When buying pork chops from your butcher or at the grocery store ask for 1 1/4" to 1 1/2" thick cut bone-in pork chops. If you find a great sale on pork chops, get enough for dinner now and buy enough for freezing for use later. 

The more flavorful the brine, the more flavorful the pork chop. This one is made with water, Kosher salt, sugar, juniper berries, whole peppercorns, bay leaves and sprigs of fresh rosemary. The brine needs to cool completely before the pork chops are submerged in the pot. The covered pot goes into the refrigerator where the marinated pork chops will remain for 24-36 hours to let the magic happen.

The second secret to these scrumptious pork chops is the use of a cast-iron pan. Not only does it help to put a beautiful sear on the pork chops, a cast iron pan can withstand high temperatures. If you are lucky enough to have inherited a well-seasoned cast iron (or two or three), you are well on your way to making these Rosemary Brined Bone-In Pork Chops. If not, there are some really good cast iron pans (at very reasonable prices) at your favorite cooking store. Don't rule out looking for cast iron pans at antique shows, flea markets, tag sales, or even a Goodwill store.

Once the pork chops are seared on both sides, they will finish cooking in a preheated 425 degree (F) oven. Total cooking time ranges from 4 to 14 minutes, not including a 5 minute rest period. 

Important Tip: Key to getting a great sear on the pork chops is drying completely. The drier you get them the better the sear and the less splash on the stove top. 

These moist, juicy, tender, savory Rosemary Brined Bone-In Pork Chops are prefect for a weeknight dinner, weekend dinner, or even a dinner party with friends. I wouldn't be surprise if they become one of your most requested meals! Especially if you serve them with a simple charcuterie board, a gorgeous salad (maybe like this Autumnal Harvest Salad or this Blue Cheese Romaine Salad), some homemade applesauce or your favorite mashed potatoes, and a rich chocolate dessert or even some pumpkin bars (like these Pumpkin Spice Bars with Cream Cheese Icing). 

Recipe

Rosemary Brined Bone-In Pork Chops

Serves 4

Ingredients

4 cups water

1/4 cup Kosher salt

1/3 cup granulated sugar

1/4 cup juniper berries

2 Tablespoons rainbow or black peppercorns

4 bay leaves 

4-5 springs of fresh rosemary

4 1 1/4" or 1 1/2" thick bone-in pork chops

Olive oil

Directions

1. To make the brine, bring the water, Kosher salt, sugar, juniper berries, peppercorns, bay leaves and fresh rosemary to a boil. Stir until the salt and sugar dissolve. Remove from the heat and allow to cool completely.

2. Submerge the pork chops in the room temperature brine. Cover and refrigerate for 24-36 hours.

3. Preheat the oven to 425 degrees (F).

4. Remove the pork chops from the brine and dry completely!

5. Heat 2 large cast iron pans with 2 Tablespoons of olive oil. When the oil shimmers, carefully add the pork chops to the pan. Sear until golden (about 2 minutes per side). 

6. Transfer the pans to the oven. Roast the pork until it reaches an internal temperature of 140 degree (F) to 145 degrees (F) on a meat thermometer. 

7. Remove the pork chops from the pan, transfer to a serving platter, and let rest for approximately 5 minutes before serving.

Notes: (1) The recipe for these Rosemary Brined Bone-In Pork Chops was inspired by one from Erin French's cookbook "The Lost Kitchen". (2) If you don't have two cast iron pans, cook the pork chops in batches. Place the seared pork chops on a heavy baking sheet (one that you placed in the oven while it was preheating).

Prairie Homestead, South Dakota (August 2022)

Blueberry Pie Baked French Toast Casserole

While it already feels like time moves way too fast what if, hypothetically speaking, we could just fast forward to September? And skip these energy zapping, dreadfully hot, humid, triple digit heat index days. (Yes, I know some of you thrive in the heat and are now collectively thinking this may be one of the worst ideas you have ever heard.) Why would I even suggest such a ludicrous idea? I could give you a litany of reasons, but will instead give you only one. I do not want anyone to think twice or have any guilt about heating up the house to bake up a batch of cookies or more importantly, be deterred from making this Blueberry Pie Baked French Toast. Because, if anything is worth turning the oven on for during the oppressive July and August heat, it would be this luscious Blueberry Pie Baked French Toast. In other words, if we have no choice but to endure the sweltering summer weather, there is no reason why we shouldn't make the best of it.

With blueberry season getting into full swing, this sinfully good Blueberry Pie Baked French Toast Casserole is one way to get your fill of those delicious sweet berries. Between the blueberries in the casserole and a blueberry sauce drizzled over the it, you are bound to be in blueberry heaven.

Almost everyone has a recipe for a blueberry french toast casserole. Some are made with cream cheese, some use challah or brioche, some are studded with dollops of mascarpone, some are made with various kinds of custards, and some use as many as a dozen eggs. 

This one is made with a day old baguette cut into thick one inch slices, a custard comprised of milk, half-and-half, and whipping cream, seven eggs, fresh blueberries, lots of cinnamon, and butter-brown-sugar-cinnamon crust. Freshly whipped cream and a homemade blueberry sauce add to french toast casserole's decadence. 

Two cups of fresh blueberries in the french toast and two cups of fresh blueberries in the lovely blueberry sauce help to create one heck of a berry-licious breakfast dish. 

Like most baked french toast casserole recipes, this one too is made the night before to allow time for the 'custard' mixture to be absorbed in the bread to create a bread pudding-ish texture. For the best results, first dip each piece of bread in the custard mixture before placing them in the buttered casserole dish. Then pour all of the remaining custard over the top. What differentiates this french toast recipe from all of the others is the crunchy, buttery, cinnamony topping that adds both incredible flavor and texture.

Baking time ranges somewhere between 45-50 minutes in a preheated 375 degree (F) oven. For the first half of the baking time, the french toast is lightly covered with aluminum foil. Removing the foil for the second half helps ensure the 'crust' turns a beautiful golden brown. 

The recipe is simple and straightforward. With the french toast casserole assembled the night before, breakfast and brunch will feel relatively stress-free. A bonus for anyone who isn't a morning person. The only thing left to do on the morning of serving it is to make the blueberry sauce (although that too could be made the night before) and whipping up the cream. Whatever you do, don't skip serving it with some freshly whipped cream!

Comfort food satisfying, impressive, scrumptious, and slightly decadent, this Blueberry Pie Baked French Toast Casserole will make a weekend breakfast or brunch feel like a special occasion. Even on a scorching hot summer day, it's definitely worth turning on the oven for. 

Recipe

Blueberry Pie Baked French Toast Casserole

Serves 6-8

Ingredients

Blueberry Sauce

2 cups (270g) fresh blueberries

1/2 cup water

1/2 cup (100g) granulated sugar

1 1/2 teaspoons freshly squeezed lemon juice

French Toast Casserole

2 Tablespoons unsalted butter, room temperature

16 ounce baguette, day old, cut into 1" slices

7 large eggs

1 cup half and half

1 cup heavy whipping cream (see notes)

1 cup whole milk

2 teaspoons vanilla

2 Tablespoons granulated sugar

1 teaspoon cinnamon

1/2 teaspoon Kosher salt

2 cups (270g) fresh blueberries

1/2 cup (113g) unsalted butter, room temperature

3/4 cup (150g) light brown sugar

4 Tablespoons all-purpose flour

2 Tablespoons maple syrup or corn syrup

1 1/4 teaspoons cinnamon

1/4 teaspoon Kosher salt

Whipped Cream

1 cup heavy whipping cream

1 heaping Tablespoon confectionary sugar

Directions

French Toast Casserole

1. Generously butter an 11" round or 9"x12" (or equivalent) casserole dish with the 2 Tablespoons of room temperature unsalted butter. Set aside.
2. Slice bread into 1 inch thick slices. Set aside.
3. In a large bowl, combine the eggs, half-and-half, heavy, whipping cream, milk, sugar, vanilla, cinnamon, and kosher salt. Mix until well combined (no yellow egg streaks).
4. Dip each slice of bread into egg mixture and begin to line the prepared casserole dish by either standing up the slices or overlapping them. Drop in the two cups of blueberries, pressing some of the berries down between the bread slices. Pour remaining egg mixture evenly over the bread slices. Cover dish tightly with plastic wrap and refrigerate overnight.
5. To make brown sugar topping mix the butter, brown sugar, maple (or corn) syrup, cinnamon and Kosher salt in a medium bowl until well blended. 
6. Remove the french toast casserole from the refrigerator. Drop spoonfuls of the brown sugar topping evenly over the top.

7. Preheat oven to 375 degrees (F).
8. Place casserole on large baking sheet. Cover loosely with aluminum foil. Bake for 20-25 minutes covered. Remove the aluminum foil and continue baking for another 25-30 minutes or until the french toast casserole is done. To check for doneness, press down lightly in the center of the casserole to check to make certain the custard has set.
9. Let the french toast casserole rest for 10-15 minutes before serving. Drizzle some of the blueberry sauce on top of the casserole. Serve the remaining sauce and the whipped cream on the side. Note: Any leftovers can be stored covered in the refrigerator. They reheat up perfectly in the microwave.

Blueberry Sauce

1. In a small saucepan, combine the blueberries, water, sugar, and lemon juice.
2. Bring mixture to a boil. Allow to boil for several minutes.
3. Reduce the heat to low and continue to cook until the sauce has thickened (approximately 10-15 minutes). Remove from the heat. Pour into a heat proof container or jar.
4. Transfer to a sauce boat or small bowl when ready to serve.

Whipped Cream

1. In a medium sized bowl add in the whipping cream and confectionary sugar. Beat with a hand mixer until sturdy soft peaks form. Use immediately or cover and chill in the refrigerator until ready to use.

Notes: (1) You could also use 2 cups of half and half and 1 cup whole milk, instead of 1 cup each of half and half, whipping cream, and whole milk. (2) The recipe calls for the use of a day old baguette. You could use a 16 ounce loaf of brioche cut into 1" slices instead for a more decadent french toast casserole. But it's really, really good using a baguette.

Beef and Caramelized Onion Quesadillas

In a little over a month we are headed back out West. Along with a million of our closest friends we will be hiking in the Badlands and Rocky Mountain National Park (RMNP). The trip to the Badlands will a first for all of us, however, I will be the only one having the most familiarity with RMNP. While I wouldn't exactly consider myself on expert on Colorado's most famous national park, I have probably been there at least a dozen times in the last two decades. Although I have never been there in the summer (I'm not a big fan of crowds). Being the 'planner' for one leg of the trip is a kind of double-edged sword. On one hand, my Type A personality couldn't be happier being the one planning the itinerary and making the hiking/sightseeing recommendations in one of my happy places. Yet, on the other hand, the pressure to make the experience the 'best-ever' for everyone will weigh heavily on me. Because at the end of day, I just want them to be as taken in by and smitten with the sheer beauty of RMNP as much as I am. Wish me luck on accomplishing that goal!

Speaking of recommendations. I have one for you. Make these to-die-for Beef and Caramelized Onion Quesadillas. Because as far as quesadillas go, these are divine. 

Century old humble food, quesadillas are one of those foods almost everyone loves. Whether served as an appetizer or as the main course, they can be incredibly satisfying. Yet, no matter how many times you have eaten them, they can still have some element of surprise. 

Ground beef mixed with a homemade smoky, sweet BBQ spice mixture, sweet, golden caramelized onions, and lots of thickly grated cheese layered between two flour tortillas are what elevates these quesadillas to a sinfully delicious level. If your were looking to make and serve a slightly decadent quesadilla, your search is over. As these craveworthy Beef and Caramelized Onion Quesadillas bring new meaning to the concept of simple food.

These savory Beef and Caramelized Onion Quesadillas can be served as either a hearty appetizer, for lunch, or for dinner. Jazz them up by serving them with some chunky salsa, sliced avocado or guacamole, sliced green onions, sour cream or crema, sliced jalapeños, and/or hot sauce. 

You can make the BBQ spice mixture in advance. The recipe below gives you enough to make these quesadillas twice. While I prefer to make my caramelized onions on the day I am using them, you can make them a day ahead. Just store them covered in the refrigerator and reheat them slightly (to get them to room temperature-ish) in the microwave before you begin assembling the quesadillas. Note: It takes about 4-5 minutes to make each quesadilla. Keep the quesadillas warm in oven on a baking sheet until you finish making all of them.

I am going to make one more recommendation (because that's what I love to do). If you are looking for a somewhat effortless, easy, and impressive Tex-Mex dish to make for your summer meals and gatherings, put these Beef and Caramelized Onion Quesadillas on the top of your list. I won't at all be surprised if you are still making them when the fall comes around. 

Recipe

Beef and Caramelized Onion Quesadillas

Serves 5-7 for dinner, serves 8-10 for hearty appetizers

Ingredients

BBQ Spice Mix

2 Tablespoons dark brown sugar

1 1/2 Tablespoons Kosher salt

1 Tablespoon paprika

1 Tablespoon Chipotle chili powder or chili powder

1 Tablespoon onion powder

1 Tablespoon garlic powder

2 teaspoons black pepper

Caramelized Onions

2 pounds (920g) sweet yellow onions (about 4 large), peeled and cut into 1/4 slices

2 Tablespoons unsalted butter

2 Tablespoons extra-virgin olive oil

Kosher salt

Beef Quesadillas

1 (455g) to 1/4 pounds (570g) 85/15 ground beef

1/4 cup BBQ Spice Mix

2-3 Tablespoons water

10-12 (10 inch) soft flour tortillas (from a 16 ounce bag)

4 cups thickly shredded Mexican Cheese Blend or a Cheddar/Monterey Jack Blend  OR 2 cups shredded mozzarella and 2 cups of a shredded Mexican Cheese Blend (see notes)

Extra-virgin olive oil

Topping Options

Jar of your favorite salsa (I like this one)

Sour cream or Crema

2 Avocados sliced or guacamole

2-3 Sliced green onions

2-3 Thinly sliced jalapeños 

Directions

BBQ Spice Mix

1. In a medium sized bowl, mix together all of the spice ingredients.

2. Store in an airtight jar. Note: Spice Mixture will be good for up to a year.

Caramelized Onions

1. In a large (14") nonstick skillet, heat the butter and olive oil over medium heat.

2. When butter has melted, add the onions and lightly sprinkle with Kosher salt. Cook for approximately 10 minutes, stirring frequently, until the onions have softened and are beginning to become translucent.

3. Reduce the heat to medium-low and continue cooking for another 35-55 minutes, stirring every 10-15 minutes, until the onions are golden and have caramelized. 

4. Remove from the heat. Transfer to a bowl. Let come to room temperature.

5. Onions can be made in advance. Cover and store in the refrigerator. Bring to room temperature before using. Note: Caramelized onions will be good for at least a week stored in the refrigerator.

Beef Quesadillas

1. Preheat oven to 200 degrees (F)

2. Place the beef in a large nonstick skillet. Cook over medium-high heat, breaking up the pieces with a metal spatula or wooden spoon, until browned.

3. Add the quarter cup of the BBQ spice rub and 2-3 Tablespoons of water. Stir to combine. Cook until the water has been absorbed and all of the beef is well coated (approximately 2 minutes).

4. Remove from the heat. For easy assembly divide the beef into 8 (or up to 10) mounds. 

5. Heat 1 teaspoon of olive oil in a medium sized cast iron pan or skillet. When the oil has warmed, place a tortilla in the pan. Immediately top with about a 1/4 cup of the beef, 1/2 cup of the cheese(s), and about 2 generous Tablespoons of the caramelized onions. Top with another tortilla, press down lightly. Cook until the bottom tortilla is golden brown. Flip the quesadilla and continue cooking another 2 minutes or until the bottom tortilla is golden brown and the cheese(s) has melted. Remove from the pan and place the quesadilla on a baking sheet. Put in the oven to keep warm while you finish making the remaining quesadillas.

6. Repeat with the remaining ingredients adding 1 teaspoon of olive oil each time you make a quesadilla.

7. Cut the quesadillas in quarters (do not cut smaller than quarters). Arrange on a platter and serve with a variety of topping options.

8. If you have any leftovers, reheat in a skillet as reheating in a microwave will cause the tortillas to get soft.

Notes: (1) The inspiration for the Beef and Caramelized Onion Quesadillas came from Holly Erickson and Natalie Mortimer's cookbook "The Modern Proper: Simple Dinners for Every Day". (2) I used Tillamook's Farmstyle Thick Cut Mexican Cheese, thick cut style, as it contains cheddar, monterey jack, queso quesadilla, and asadero cheeses. If you can't find this cheese, look for another high quality Mexican Cheese blend or a sharp cheddar and monterey jack cheese blend. Do not use finely shredded cheeses.

Lake Powell, Page, Arizona (March 2022)