Garlicky Artichoke Pasta

Toss a popular tapas dish, alcachofas al ajillo, with linguine to make delicious garlicky artichoke pasta, a quick and easy weeknight meal. 

Alcachofas al Ajillo or garlicky artichokes are a traditional tapas dish from Spain made with fresh, frozen or canned artichokes, lots of garlic and chili pepper. I like to add in some small tomatoes as well, for flavor and color. 

This is normally served with drinks as part of an appetizer course but it is so simple to make and so flavorful that we love to eat it with pasta to sop up the lovely garlicky buttery sauces. 

Garlicky Artichoke Pasta

This recipe serves two as a main dish. It is also easily doubled or trebled to feed more. If you scale up, don’t skimp on the garlic. That’s what makes this dish so good!

Ingredients

1 can (drained weight 5.8 oz or 165g) small artichoke hearts

1/4 cup or 60ml virgin olive oil

1 rounded tablespoon butter

8 large cloves garlic

10 grape or cherry tomatoes

1 small red chili pepper

Fine sea salt

Freshly ground black pepper 

Few sprigs fresh parsley, hard stems removed, roughly chopped

7 oz or 200g pasta, cooked to manufacturer’s instructions

Optional to serve: Freshly grated Parmesan cheese

Method

Drain the artichokes well and rest them open side down in a strainer or on some paper towels so they can dry even more. 

Finely mince the cloves of garlic and cut the tomatoes in half.

Split the chili pepper down the middle but leave it in one piece. This is purely aesthetic because I like the look of a whole split chili pepper. Feel free to chop it if you prefer. The seeds can be removed to lessen the spiciness of the dish. Finely chop the parsley. 

Heat half of the olive oil along with the butter in a large non-stick skillet over a medium high flame.  Tip in the well-drained artichoke hearts. Cook for about 6-7 minutes on one side, until they are turning golden in places. Turn them gently so the artichokes can color on both sides. 

Add in the chopped garlic, tomatoes, the chili pepper and the rest of the olive oil. Lower the flame to medium and cook the garlic until softened, making sure to stir often to keep it from burning. 

When the garlic is starting to color slightly and the tomatoes have wrinkled, turn the heat off. Sprinkle the top with salt and a few good grinds of black pepper and stir again. Stir in the chopped parsley. 

Add the hot, cooked pasta to the pan and toss well to mix the garlicky artichokes with the pasta. In the spirit of tapas, serve with a cold beer or your favorite red wine. 

I also like to put out a block of Parmesan and a microplane grater and let everyone add their own cheese. 

Enjoy!

This month my Foodie Extravaganza friends are sharing recipes that start with a can in honor of National Canned Food Month, in some cases many cans! Many thanks to our host, Wendy of A Day in the Life on the Farm. 

• Baked Beans Curry from Sneha's Recipe
• Chicken Spaghetti from A Day in the Life on the Farm
• Garlicky Artichoke Pasta from Food Lust People Love  
• Homemade “Better Than Canned” One-Pot Chili by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Italian Pot Roast from Making Miracles 
• Pulao from Magical Ingredients
• Scalloped Tuna Bake from Palatable Pastime  
• Spam Musubi by Culinary Adventures with Camilla
• Ragù Bolognese from  Karen's Kitchen Stories 

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

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Beef and Smoked Sausage Goulash (Instant Pot)

This flavorful beef and smoked sausage goulash is made in an Instant Pot, first up is the wonderfully rich meaty tomato sauce and then the (uncooked!) pasta is added. No fuss, no trouble, very delicious!

Growing up, goulash was one of my favorite meals.  Just a simple Bolognese sauce made with ground beef, mixed up with elbow macaroni. Kind of like Hamburger Helper but cooked from scratch. It was the perfect one-bowl kid food.

I’m not sure how this dish, so different from traditional Hungarian goulash got called by the same name, but speculation online is that they have beef and paprika in common and this version is properly called American goulash. I honestly don’t remember paprika in my mom’s dish though. All I know is that I loved it.

During our kitchen renovation a couple of months back, I was prepping and cooking in the laundry room on top of the dryer and washing machine, with a single hot plate, a slow cooker, an Instant Pot and a rice cooker. Meals got very creative in that small space!

From an appliance that I barely touched for the first four years that I owned it, my Instant Pot became my new best friend.

Beef and Smoked Sausage Goulash Instant Pot

If your family members don’t eat spicy foods, by all means substitute canned, diced tomatoes for the Ro-Tel, which comes in mild, original and hot. In any case, you can also use the store-brand equivalent. What I actually used this time, one of each:

Ingredients
For the sauce:
14 oz or 397g smoked sausage (Our favorite is Holmes Smokehouse with jalapeño)
1 medium onion, chopped finely
3 cloves garlic
2 tablespoons olive oil
2 1/2 lbs or 1134g ground beef
2 cans (10 oz or 238g each) Ro-Tel diced tomatoes or store brand equivalent
1 can (6 oz or 170g) tomato paste
3 tablespoons dried Italian herbs
2 bay leaves
8 oz or 225g mushrooms

For adding the pasta:
1 beef stock cube
1 teaspoon salt
1 teaspoon baking soda
1 lb or 450g mini penne or elbow noodles

Optional for serving:
Parmesan cheese, grated
Crushed red pepper
Fresh parsley

Method
Cut your smoked sausage into half moon slices. Peel and chop your onion finely and mince the cloves of garlic.

Set your Instant Pot on sauté and add the olive oil to the pot along with the sausage. Cook the sausage, stirring frequently so it doesn’t stick, until it’s well browned.

Add in the chopped onion and minced garlic and give the whole thing a good stir.

Sauté for a few minutes or until the onion and garlic are soft and translucent. Use a slotted spoon to remove them to a bowl and set aside.

Add the ground beef to the Instant Pot.

Sauté until the meat is cooked through and well browned, breaking it into crumbles as it cooks. Ideally, it will even be crunchy in places. Drain the cooked beef and discard the grease created as the beef and sausage cooked.

Trim any hard ends off of the mushroom stems and slice the rest. Add them to the Instant Pot along with the sausage, onions and garlic, Ro-Tel, tomato paste, Italian herbs and bay leaves.

Use the Ro-Tel can to measure and add 1 1/2 cans of water to the pot. Give it all a good stir.

Put the lid on the Instant Pot and set it for 30 minutes on normal. When it finishes cooking, safely release the steam by putting a folded dish towel over it and releasing slowly.

Crumble in the beef stock cube and add 2 cups or 480ml water to the pot. Stir well until the stock cube is dissolved. Add in the salt and baking soda. Finally, add the pasta to the pot and stir very well, making sure the pasta is well covered by the liquid.

Put the lid back on and set the Instant Pot for 4 minutes. Once it’s done, put your dishcloth over the vent again and do a quick release. Stir well and remove the bay leaves before serving.

Top with grated Parmesan and parsley, if desired. We also love a sprinkle of crushed red pepper.

Enjoy!

It's MultiCooker Monday so I'm joining my fellow bloggers in sharing recipes made with our favorite small appliances like Instant Pots, air fryers, pressure cookers, slow cookers and even toaster ovens! Many thanks to our organizer and host, Sue of Palatable Pastime.

• Beef and Smoked Sausage Goulash from Food Lust People Love
• Instant Pot Ground Beef and Pasta from Making Miracles
• Black Eyed Pea Hummus from Karen's Kitchen Stories
• Sweet Potato Fries using the Breville Smart Oven (air fryer) from A Day in the Life on the Farm
• Crockpot Veggie Fajitas from Veggies First Then Dessert
• Spinach & Masoor Dal - Pressure Cooker from Sneha's Recipe
• Saucy Taco Chicken Wings from Palatable Pastime
• Toaster Oven No-Knead Rolls from Sid's Sea Palm Cooking

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

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Linguine Pescatore #FishFridayFoodies

Linguine Pecatore or fisherman’s linguine features shrimp, squid, scallops, clams and mussels in a fresh tomato sauce tossed with pasta. This delicious main course is as fragrant as it is delicious. Squeeze on a little lemon juice for a bright, flavorful mouthful!

Several years ago I had the good fortune to accompany my husband on a business trip to Italy. We landed in Bologna and took a train up to Venice for a couple of days of holiday before renting a car and driving south down the east coast to Ravenna for the business meetings.

One evening while in Venice, we happened upon a little trattoria with just a few tables down a back alley. We ordered the pasta pescatore, a dish made for two and a specialty of the house. It was so good that sometimes I even eat it in my dreams. This is my recreation of my memory of that dish. I’m not sure anything can live up to seafood eaten on a wonderful Venetian holiday, right near the sea, but this comes close.

Linguine Pescatore

For this dish, I used a pack of frozen mixed seafood that included raw shrimp, squid and scallops as well as cooked green mussels, in addition to fresh shrimp and live clams. Substitute your favorite seafood. If you can’t find flavorful ripe tomatoes, by all means use canned Italian tomatoes. In a dish this simple, good tomatoes make a huge difference.

Ingredients
3 vine-ripen tomatoes (about 3 cups, chopped)
4 Tablespoons olive oil
1/2 medium onion, peeled and minced
3 cloves garlic, peeled and minced
10 cleaned clams
1/2 cup or 120ml dry white wine
1 1/2 cups or 180ml seafood stock
1 lb or 450g frozen raw mixed seafood, thawed
12oz or 340g fresh shrimp, (about 10 large 13/15 count/lb) peeled and cleaned
Small bunch fresh parsley, chopped (reserve a little for serving)
Black pepper
1 teaspoon crushed red pepper or to taste
1/2 teaspoon sugar
Salt
1 lb or 450g linguine or your pasta of choice

To serve:
Chopped parsley
Juice of half a lemon

Method
Core and chop the tomatoes and set them aside, being sure to catch and save any of the lovely juice that runs out.

Peel and mince your onion and garlic. In a large saucepan, sauté the onion and garlic in the olive oil until they are softened. Be careful not to let them brown.

Add the wine and seafood stock and bring to a boil, then add the clams and cook, covered, till they open, about 4-6 minutes.

Discard any clams that did not open. Use a slotted spoon to scoop the rest of the clams into a bowl and set them aside. I had a three that I thought I was going to have to toss out but finally, at six minutes, they sprung open! It was a tense minute or two while I regretted only buying 10 and no spares.

Add the tomatoes and juice to the pan, along with the parsley, a few good grinds of black pepper and crushed red pepper.

Cook until the tomatoes soften but are still nice and brightly red, about 8-10 minutes.

Meanwhile, put a large pot of water on to boil for the pasta, with a couple of teaspoons of salt.

Add the rest of the seafood to the saucepan and simmer until they are cooked and/or warmed through, in the case of the frozen mix.

Add the pasta to the boiling water and cook until just before al dente. For instance, if the package says cook till al dente for 10 minutes, set your timer for nine. Drain well and put the pasta back in the pot. Pour the sauce on, adding the clams back in as you do. Toss it gently. Put the lid on and leave the linguine to finish cooking in the sauce for just a few minutes.

Taste for salt and add more if needed. (Mine did not.) Serve with a generous squeeze of fresh lemon juice and parsley to garnish. You can, of course, serve it directly from the pasta pot. I only transferred mine back into the saucepan for photos.

Enjoy!

This month in my Fish Friday Foodies group, we are all sharing Mediterranean recipes. Many thanks to our Fish Friday host Sue of Palatable Pastime and group doyenne, Wendy of A Day in the Life on the Farm.

• Baccala Soup from Palatable Pastime
• Seafood Paella from Making Miracles
• Greek Seafood Rice from Karen's Kitchen Stories
• Greek Bronzini Pan-fried Paleo Dish from Of Goats and Greens
• Zarzuela de Marisco from Culinary Adventures with Camilla
• Linguine Pescatore from Food Lust People Love
• Moroccan Chermoula Baked Fish Fillet for One from Sneha's Recipe
• Coquilles St Jacques from Caroline's Cooking
• Mediterranean Shrimp from A Day in the Life on the Farm

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Artichoke Crab Dip Pasta Bake #FishFridayFoodies

This artichoke crab dip pasta bake starts with the main ingredients of everyone’s favorite baked artichoke dip, then adds crab, mushrooms and pasta for a delicious casserole the whole family will love.

One of our favorite things to have for a Sunday lunch is the chancre crabs found offshore the Channel Islands. They are huge, like Dungeness crabs, with wonderful flavor. We buy one per person so there are often leftovers enough to make another meal.

This pasta bake is one such. We like it so much that I’ve since made versions with shrimp and fish, so feel free to substitute your own favorite cooked seafood.

Artichoke Crab Dip Pasta Bake

If you do want to use crabmeat and don’t have leftovers from steamed crabs, by all means use the fresh picked stuff you can buy at the store. Ive used it in many recipes including Aunt Neen's Stuffed Crab.

Ingredients
1 lb or 450g shell (or your favorite shape) pasta
4 oz or 113g fresh button mushrooms
1 tablespoon olive oil
1/4 cup or 60ml butter
1 large clove garlic, minced
1 1/2 cups or 200g picked cooked crabmeat
1 1/2 cups or about 190g finely grated Parmesan, divided
1 cup or 240g mayonnaise (NOT Miracle Whip or salad cream – they are too sweet.)
1 can (14oz or 400g) artichoke hearts, drained weight 8 1/2oz or 240g
1 small hot red chili, minced, optional but highly recommended

Method
Cook the pasta according to package instructions, leaving it decidedly al dente. This leaves room for it to continue cooking as it bakes and to absorb the flavors of the artichoke crap dip mixture.

While the pasta is cooking, slice the mushrooms and pan fry them over a high heat in the olive oil until they turn golden, about 5-7 minutes.

Warm the butter in a small pot and add in the minced garlic. Set aside to cool. When the pasta is cooked, reserve a cup of the cooking water and drain the pasta. Set aside to cool.

Preheat your oven to 350°F or 180°C. Chop the well-drained artichokes roughly.

Mix all the ingredients together in a mixing bowl, reserving 1/2 cup or 63g of the Parmesan for topping. If it seems a bit dry, stir in some of the reserved pasta water.

Spoon the mixture into a greased baking pan. Top with the reserved cheese.

Bake in your preheated oven for about 30-35 minutes or until the pasta is heated through and golden brown.

Enjoy!

This month my Fish Friday Foodie friends are celebrating Christmas Eve in a special way, as Italian Americans do, with the feast of the seven fishes. There are no hard rules, but here is how Bon Appetit outlines it.
1st course: Appetizer or a snack
2nd course: Seafood salad
3rd course: Meaty fish, grilled or broiled
4th course: Fish in pasta
5th course: Seafood Stew
6th course: palate cleanser like gelato
7th course: light dessert such as Italian cookies

Mine, of course. is for the fourth course. Our host today is Karen from Karen's Kitchen Stories, a fellow blogger I’ve had the privilege to meet. Check out all of the lovely seafood recipes we are sharing below.

• Artichoke Crab Dip Pasta Bake from Food Lust People Love
• Baked Mussels from Caroline's Cooking
• Crab Bites from Making Miracles
• Creamy Clam Dip from A Day in the Life on the Farm
• Creamy Mackerel Salad for Two from Sneha's Recipes
• Italian Seafood Salad (Insalata di Mare) from Karen's Kitchen Stories
• La Vigilia di Natale from Culinary Adventures with Camilla, who made new dishes for all of the courses for this Italian Christmas Eve dinner! Fun fact: She once spent a year in Rome and learned the food traditions of Italy. You need to check out her menu!

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Cheesy Artichoke Ravioli Casserole #BakingBloggers

This cheesy artichoke ravioli casserole is made from store-bought fresh ravioli, with a super cheesy homemade artichoke sauce, baked up till hot and bubbly with extra cheese on top.

Every so often I go through my deep freezer and take stock of the oddly assorted frozen ingredients therein. I hate to waste food but sometimes it just gets to be such a jumble that it’s easier to go buy another chicken then to find the one lost somewhere in the frozen depths. Just me?

Also, because we live in a mostly warm climate, I keep things in my freezer that many people would keep in a pantry or cupboard, like dried beans, nuts and flour. That freezer, as my younger daughter would say, is a bit of a ‘mare.

So, in an effort to cook more from the freezer, I take it all out and sort it from time to time. Pork gets put in one area, poultry and seafood in their own separate places, and beef in another. Then there’s all the frozen sauces and stock, vegetables and fruit!

Recently I came across a green bag that simply said “Artichokes” but the photo was of artichoke bottoms. Who knows why I bought it originally. I probably had some plan but for this week, it’s perfect for a cheesy baked pasta dish. All my Baking Blogger friends are also making baked pasta, cozy dishes for cold nights. Make sure to scroll down to the bottom to see the link list of recipes.

Cheesy Artichoke Ravioli Casserole

My local grocery store carries a couple of brands of fresh ravioli stuffed with various fillings and they are all pretty nice, whether with a sauce or just boiled and buttered. When I saw the artichoke-filled ones after finding my artichoke bottoms, this dish seemed like destiny. If you can't find artichoke ravioli, by all means, use your favorite fresh ravioli.

Ingredients
14 oz or 400g frozen artichoke bottoms – Or use 2 cans instead. Drain well!
1 tablespoon lemon juice or white vinegar
9 oz or 250g fresh artichoke-filled ravioli (or your favorite kind)
1/4 cup or 60ml olive oil
3 cloves garlic, chopped
Optional: 1/2 teaspoon crush red pepper
1/4 cup or 60g butter
1/3 cup or  41g flour
34 cup or 180ml milk
3 1/2 oz or 100g sharp cheddar cheese
3 oz or 85g cream cheese
3 1/2 oz or 100g mozzarella
3 oz or 85g Parmesan
8-10 baby plum tomatoes
10-12 black olives (either already pitted or remove the stones yourself)
Parsley to garnish, if desired

Method
Thaw the artichokes in cool water with a little vinegar or lemon juice to stop them turning brown. Cut the artichokes into thin slices, removing and discarding any hard bits as you go. Quickly return the slices to the cool water.

Cook the ravioli according to package instructions, removing them from the boiling water when they are al dente, usually the shortest recommended cooking time. Reserve a cup of the pasta water and set aside.

Preheat your oven to 350°F or 180°C. Drain the artichoke slices and dry them off in a clean kitchen towel.

In a cooking pan that can go from stovetop to oven, sauté the artichokes in the olive oil until they begin to turn golden in places. Add in the chopped garlic and crushed red pepper, if using. Sauté for a few more minutes till the garlic has softened.

Transfer the artichokes and garlic to a bowl with a slotted spoon.

Add the butter and flour to the pan, making a paste (roux) as the butter melts. Cook over a medium low heat for 2-3 minutes.

Turn the fire off and whisk in the milk.

Turn the heat back on low and cook for a couple of minutes still whisking, till the mixture starts to thicken. Add 1/2-3/4 cup pasta water and whisk till combined.

Add the cream cheese.

Cook for a few minutes, until the cream cheese melts, then stir the cheddar into the sauce.

Add the artichokes and garlic into the cheese sauce.

If the combo looks a bit dry, you can add some more of the reserved pasta water. Add the cooked ravioli to the pan and stir gently to combine.

Mix the Parmesan and mozzarella together. Sprinkle them on the pasta. Tuck the tomatoes and olives around.

Bake your casserole in the preheated oven for 20-25 minutes, uncovered, until it is bubbling and the top is golden brown. Sprinkle with some chopped parsley to garnish, if desired.

Extra Parmesan on the side is always welcome at our house. When it comes to cheese more is more.

Enjoy!

Check out all the lovely baked pasta dishes my Baking Blogger friends are sharing today, perfect warming dishes for cozy nights. Many thanks to our host Sue from Palatable Pastime.

• Baked Mexican Chicken Spaghetti by Sneha's Recipe
• Baked Spaghetti by Simply Inspired Meals
• Cavatini by Palatable Pastime
• Cheesy Artichoke Ravioli Casserole by Food Lust People Love
• Cheesy Vegetable Baked Pasta by Cook with Renu
• Creamy Lemon Chicken Pasta Bake by Caroline's Cooking
• Greek Giouvetsi by Pandemonium Noshery
• Macarona Bechamel (Egyptian Baked Pasta) by Tara's Multicultural Table
• Meatless Lasagna by A Day in the Life on the Farm
• Mushroom And Artichoke Pasta Bake by Oventales
• Rakott teszta (Hungarian Layered Noodles) by Sid's Sea Palm Cooking
• Ravioli Lasagna by Making Miracles
• Sausage and Spinach Lasagna by Cookaholic Wife
• Spiralized Sweet Potato Macaroni and Cheese by Karen's Kitchen Stories
• Sweet Corn Mac and Cheese by Anybody Can Bake
• Turkey Ham Mac and Cheese by Cindy's Recipes and Writings
• Turkey Tetrazzini by Reviews, Chews & How-Tos

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Baked Cheese and Sausage Ziti #BakingBloggers

The perfect weeknight family meal or Sunday supper, this baked cheese and sausage ziti is quick to put together but full of flavor. Comfort food at its best.

For many years, nay, for my whole life, my mom has been singing the praises of cooking in cast iron. She has an enviable collection of cast iron pots of every size and shape, an amazing array.

When I was younger, she’d offer me a pot or two, but I couldn’t be bothered with what I thought were the difficulties of keeping cast iron clean. Plus, before I lived in Dubai, I simply didn’t have enough luggage allowance for all of my shopping, never mind bringing back a very heavy iron pot from Houston.

Finally, just a few years ago, Mom kindly offered again and I accepted the 13 1/4 inch (34cm) beauty you see in these photos. Let me tell you, friends, I use it All The Time. And I regret the years before when I didn’t say yes to the cast iron. It’s actually quite easy to keep clean and is more nonstick than my actual “nonstick” skillets. So just for the record, I want to say, my mother was right and I was wrong.

Baked Cheese and Sausage Ziti

And while I am admitting my errors, let me also say that this pasta is probably actually penne, not ziti. A little research after the fact revealed that while ziti can have ridges, most don’t. But who has ever heard of baked penne? So baked ziti it is. Either way, your family will be fighting over the crispy bits.

Ingredients
3 medium cloves garlic
1 medium onion, minced
2 tablespoons olive oil
1 1/2 lbs or 680g fresh hot Italian sausage, casings removed
2 (14.5 oz or 411g) cans diced tomatoes with basil, garlic and oregano
Salt and freshly ground black pepper
1 lb or 450g  uncooked penne or ziti
3/4 cup or 75g grated Parmesan cheese

For baking:
1/4 cup or 25g grated Parmesan
1 cup or 110g grated mozzarella

For garnish – finely chopped parsley (optional)

Method
Adjust oven rack to the center position and preheat the oven to 350°F or 180°C.

Cook the pasta according to the directions on the package, until just al dente. Scoop out a cup of the cooking water and set aside. Drain the pasta and return it to the warm pot you used for boiling it.

Mince the garlic and onions.

In a large iron skillet, add the olive oil, garlic and onion. Cook over a medium heat until the onion softens, being careful not to let the garlic burn.

Add the sausage meat and cook until it is browned, breaking the sausage into small pieces as you stir.

Add in the two cans of the seasoned diced tomatoes. Stir well and bring to a simmer. Cook for about 8-10 minutes.

Remove the pan from the stove and tip in the cooked pasta stirring well.

Stir in the Parmesan cheese and the cup of reserved pasta water. Taste the mixture and add salt if needed and a few generous grinds of black pepper from a pepper mill.

Sprinkle the mozzarella and additional Parmesan over the top and put the skillet in your preheated oven.

Bake for 30 minutes, covering the skillet with foil, if it begins to brown too quickly.

To serve, sprinkle with a little finely chopped parsley, if desired.

Enjoy!

This month my Baking Bloggers group is sharing cast iron pot recipes, both savory and sweet. Many thanks to our organizers, Sue of Palatable Pastime and Wendy of A Day in the Life on the Farm.

• Baked Cheese and Sausage Ziti by Food Lust People Love
• Blackberry Coffeecake Bites by Sid's Sea Palm Cooking
• Cast Iron Jalapeno & Honey Corn Bread by Hardly A Goddess
• Crunchy Dutch Oven Bread by Simply Inspired Meals
• Pull-Apart Garlic Rolls by Karen's Kitchen Stories
• Skillet Apple Pie by Palatable Pastime
• Skillet Cornbread with Bacon, Onion and Cheddar Cheese by Our Good Life
• Skillet Dinner Rolls by A Day in the Life on the Farm
• Skillet Rosemary & White Wine Chicken Legs by Sneha's Recipe

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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