Lasagna-Style Baked Ziti

I'm a sucker for anything in a casserole dish. So when Will mentioned he was craving a pasta dish, I wanted to make this re-furbished lasagna dish. It takes about 40 minutes and will feed your crew for days!

I started with a home-made meat sauce. To the ground beef, I added andouille sausage for a cajun kick!

I cooked 16 oz of ziti pasta and added the sauce into the large pot.

Then I added 4 cups of spinach. Will helped me mix everything together :)

Then I added 1/4 cup of grated Parmesan cheese and 1/2 cup of ricotta cheese.

Once the mix was well incorporated, Will poured it into a 9x13 casserole dish.

He sprinkled it with 1/4 cup of Parmesan cheese and shredded mozzarella.

We threw it in a 400 degree oven for 12-15 minutes, or until the cheese is melted.

All done!

We ate the baked ziti with garlic bread.

>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Cream of Asparagus Soup (Créme d'asperges)

I've never made this soup before, but I've had it twice before. My mother-in-law and my aunt from Brazil both made it, and both times they were absolutely amazing! Will had a craving for soup, and I was up for trying something new!!

I ran to the store and picked up 2 pounds of asparagus, 1/2 cup of heavy cream, and chicken stock and got started!

I rinsed the asparagus and had 3 bowls set up. On for the cut stalks, one for the tips, and one I call the "trash bowl".

I snapped off the bottom of the stalks and threw them in the trash bowl.

I cut off the tips and saved them for later as a garnish.

I cut the stalks into 1/2 inch pieces.

In a 4 quart heavy pot, I melted 2 tbsp of butter and added 1 large chopped onion. You want to sweat the onions down...

... and then add the chopped asparagus stalks.

I cooked them for 5 minutes.

I then added 5 cups of chicken stock and simmered it for 15-20 minutes.

While the soup is cooking, I blanched the asparagus tips and put them aside for later. To blanch any vegetable, you cook them for 2-3 minutes in salted water and then throw them in a bowl of ice water. This stops the cooking and helps keep the vibrant color.

Although most recipes call for adding the heavy cream (1/2 cup) after blending the soup, I added it before I blended it because I think it makes a smoother and lighter soup. 

I poured the soup back into the pot and kept it warm. I actually added a 1/4 tsp of fresh lemon juice, added salt/pepper to taste, and whisked in 1 tbsp of butter. Just before I served the soup, I threw the asparagus tips back into the pot to warm them.

The soup turned out so light and surprisingly creamy! 

>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Loaded Twice Baked Potatoes

I like to think that I'm a minimalist in the kitchen, but there are those "everything-but-the-kitchen-sink" recipes that I ABSOLUTELY love! And this is one of them.

Honestly, you can add whatever (within reason!) ingredients you want with double baked potatoes, and I went with mushrooms and cheese this time.

I picked out 5 potatoes.

And rinsed them.

I placed the potatoes on a sheet pan.

I drizzled about 2 tbsp of olive oil on the potatoes and coated each one.

I forgot to poke the potatoes with a fork, so I did that after I coated them in olive oil, which I would recommend you do before.

I threw the potatoes in a 375 degree oven for 1 hour.

While my guys were baking in the oven, I prepped the filling. I took 3 mushrooms and cleaned them off with a paper towel.

And I took 4 slices of bacon...

... and chopped everything up.

I cooked the bacon in a non-stick skillet.

I love bacon.

I then added 2 tbsp of butter to the skillet.

Then I added the mushrooms and browned them. At this point, I could have added onions and/or garlic, but I decided not to.

Potatoes are done!

Once they've cooled for a bit, I cut them in half and scooped out the filling with a spoon and put the filling into a mixing bowl.

I put the potato skins back onto the baking sheet.

I then added the mushrooms, bacon, a splash of half and half, 2 tbsp of cream cheese, 1/3 cup of sour cream, and salt and pepper.

Once it was mixed together, I added some shredded cheddar cheese.

Filling is ready!

I put the filling into the potato skins...

... and topped it with more shredded cheddar cheese.

At this point, I could keep the potatoes in the fridge for up to 1 day. Obviously, Will and I didn't wait long to pop it in a 375 degree oven for 15-25 minutes or until the cheese is melted.

Ready for dinner!

We ended up dipping the potatoes in a little sour cream -- delicious!!

>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Apple-Cranberry Crumb Pie

I wanted cake. I needed cake. And I ended up making pie. 

I discovered this pie recipe about a year ago. Will and I first made it at my parents, and it didn't last 'til morning. I'm telling you, when you serve this pie still warm with a scoop of vanilla bean ice cream -- it will change your life.

Making the filling:
I took four granny smith apples...

... and peeled them.

I used a corer to remove the core.

Then I like to cut the slices into smaller slices, no bigger than 3/4 of an inch.

It yielded about 5 cups of apple slices.

Then I added a 14 oz can of whole-berry cranberry sauce, 3/4 cup of sugar, and 1 tsp of cornstarch.

I tossed the apples, cranberry sauce, sugar, and cornstarch in a large bowl until they were well blended.

I piled the filling in a frozen 9 inch deep pie shell.

Making the topping:

I added 1 cup of all purpose flour, 1/2 cup (packed) golden brown sugar, 1/3 cup old-fashioned oats, and 3/4 tsp of ground cinnamon.

Mixed together.

Then I cut up 1/2 cup (one stick) of cold butter...

... and added it to the mix.

In order to get the topping mixed well, I used my hands to really make sure the butter was incorporated into the dry ingredients.

I piled the topping onto the pie and threw it in a 350 degree oven for 1 hour and 10 minutes. I always make sure I put it on a baking sheet because the filling sometimes oozes out of the pie. I also like to preheat the baking sheet in the oven.

1 hour and 15 minutes later...

... and 15 minutes after that!

Swoon.

>> If you end up making this for dessert, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis