Bolognese Focaccia with Bacon and Parmesan

Another bread recipe for you. This time, it has bacon in it! You don’t see it, you don’t feel it in the texture…but you taste it. If you don’t tell people it’s there, they will still be able to taste the extra savory bits in it.

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This is different from a normal focaccia that you might buy at a store. It is extra crisp on the outside, and the flavor is really interesting because the seasoning is almost all inside the dough, and not on the top.

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Topic-Changing Thursdays: Holiday Fun

Merry Post-Christmas! For those of you who celebrate, I hope you had a nice time with family. We again visited Maryland after just being back for Thanksgiving. (It was such a short time between this year!) I figured today is a good day to share some holiday pictures from over the past month. No recipes today, just photos. Tune in next week for some new recipes!

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Tips-y Tuesdays: Mini Meatloaf Muffins

K likes meatloaf quite a bit, especially considering he never had the homemade kind growing up. Sometimes he gets cravings for it, but sometimes I want to mix up the style a bit. I have made ones with ground beef and turkey, eggs inside, tomato-based ones, mustard-based ones…you name it! This time, I used some barbecue sauce leftover from barbecue chicken. I also made the meatloafs in muffin pans instead of a normal loaf pan or baking dish. If you like having lots of the outside parts that get slightly crisp and saucy, then you might want to consider making them this way.

Save some barbecue sauce for the end, too!

Save some barbecue sauce for the end, too!

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60 Minute Crescent Rolls

As always, I am on the search for good bread recipes. This was an awesome weeknight recipe I found. It is easy and you can easily prep the main course while making these at the same time. The rising time is really fast.

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Mushroom, Roasted Garlic, and Onion Ravioli with a Bechamel Sauce

If you’ve been following along this week, I have been showing a whole bunch of Italian recipes. Today’s is the fanciest, but I had a lot of fun putting it together. I have made ravioli and tortellini before, but this was my best effort yet. I learned so much this time, and some of the ravioli are better than others, but next time will probably be even better. I made my basic egg pasta, but did 1.5 times the recipe, so 3 eggs with 1.5 cups flour to start. I just barely had enough to make all of the ravioli. But, I also had a lot of filling to use! If you roll out the pasta thin enough, you should be fine (I didn’t go thin enough at the start). Additionally, I have had trouble putting too much filling in them in the past. This time I overcompensated initially, so I later began stuffing them more. It worked just fine!

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Aunt Lulu’s Baked Ziti

My Aunt Lulu always makes baked ziti for our family functions. It is a tradition for everything: Thanksgiving, Christmas, family dinners, you name it. I think part of the reason is we are Italian, but the other reason is that we love it so much. It is simple, but so tasty! I finally asked her for the recipe this past Thanksgiving. I made it as soon as I got home. Next time I need to add more sauce. I was being frugal because I needed to save some for meatballs I made. Oh well. It was still good. I also plan on adding more cheese, which is why I made sure to note the amounts in the recipe below. My aunt’s directions were a bit more “a little of this and a little of that” because she can make it by memory.
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Tomato Sauce with Onion and Butter

This recipe looks like any other in its cookbook. Some Italian ingredients and it makes a sauce. I did not realize how good it was supposed to be until I read about it online. It is unusual because not only do you not have to chop the onion, you also use butter instead of olive oil. You get a super sweet sauce with lots of fresh tomato flavor (and yes, you use canned tomatoes!). This is not the quickest sauce, but generally you are making other dishes with spaghetti sauce, so this could simmer while you cook the pasta, and then you can toss it together. It is ready in under an hour, and it is my new favorite sauce. I added oregano and pepper because I like a little more kick in my sauce. You could also add some red pepper flakes. It does not need garlic, so I would not recommend it. For the tomatoes, I really think the San Marzano are best. I have tried it with regular tomatoes, but they just weren’t as good.

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