Cast Iron Giant Pancake Cake

I wanted to try to make a giant fluffy pancake, and I did! Super easy! 2 cups of premade pancake batter. I always use Krusteaz or Bisquick. 2 cups 2% milk. 3 eggs. 3 tablespoons sugar. 2 tablespoons vanilla. 2 tablespoons butter. Blend together. I actually used a blender, but a hand or stand mixer should do the trick. Not by hand. Pour in a cast iron skillet and bake at 425 for 15-20 minutes. I did the toothpick cake trick to double check. Mine was perfect at about 18 minutes. When it came out, I brushed to top with more butter!

Butter Pasta with Parmesan

My girls favorite pasta. Easy. Use whatever pasta you have. 😊

Cook pasta 2 minutes less. Drain. Add a softened stick of butter. Stir in with half a cup of Parmesan cheese. Cook until combined. Serve with more Parmesan.

Cheesy Mushroom Farro and Oven Roasted Acorn Squash

Evening folks! As promised, here is the recipe for my dinner tonight. The Farro is nutty and creamy and the earthy mushrooms have a great meatiness for a healthy meatless dinner. The oven roasted acorn squash is sweet and tender and is perfect for the start of fall! Have a great rest of the night!

Cheesy Mushroom Farro

10 ounces mixed mushrooms (or whatever you have on hand)
1/2 onion, chopped (or 2 shallots or 2 leeks)
2 cloves garlic, smashed and chopped
1 cup farro, rinsed
1 cup of any dry white wine
3 cups broth (veggie broth to make vegetarian)
1/3 cup freshly grated Parmigiano-Reggiano
1/3 cup freshly grated Pecorino Romano
4 tablespoons unsalted butter
salt and pepper to taste

Heat a medium sized pan (I used my medium sized dutch oven) over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds.

Add the mushrooms to the pan and cook down about 10 minutes. Remove the mushrooms.

Add the remaining 2 tablespoons of oil and the onions. Reduce the heat to medium and cook the onions until soft about 3 minutes. Add the garlic and cook 1 more minute. Season with a bit of salt.

Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the white wine and stir. Cook the farro, stirring occasionally, until the wine cooks down almost completely, about 8 minutes.

Add the broth about 1 cup at a time, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.

When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy.

Oven Roasted Acorn Squash

1 acorn squash, washed
2 tbsp olive oil
salt and pepper to taste

Preheat your oven to 400 degrees.
Halve the squash, scrape out the insides, and slice into 1/2″ half moons.
In a large bowl, toss together the squash, oil, salt, and pepper. Lay the squash out on a baking sheet. Bake for 30 minutes until super tender.

Pasta Primavera

Evening folks! Just had a delicious dinner with some close friends. I made a few pans of enchiladas; 2 beef and one bean. They were a hit. Just a few leftover for lunches or another dinner this week.


I also made this veggie pasta for lunches this week. It turned out pretty good 😉 There are lots of ways to make pasta primavera. Here is how I made it with the ingredients I already had in my fridge and pantry.


3 carrots, chopped
4 yellow squash, slices
1 cup green beans, chopped
1 onion, chopped
3 garlic cloves, minced
1/2-1 pound cooked pasta – I had about 1/2 pound leftover linguine from my clam and pasta dinner the other night.
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup dry white wine
2 cups if your favorite tomato sauce (jarred or homemade)
1/2 teaspoon salt
1/2 teaspoon pepper


Cook your pasta according to package.

Heat oil in a Dutch oven over medium heat. Add the carrots and onion;  saute about 5 minutes. Add in the garlic, squash, and green beans. Cook another 5 minutes. Add your tomato sauce. Stir. Add 1/4 cup cheese, wine, salt, and pepper. Add pasta. Toss well. Top with remaining cheese.




Oven Roasted Cheese Poblanos

Hello again! Almost time for bed, but I thought I would go ahead and post one more time tonight. I made these for lunch tomorrow, and I cannot wait!

Oven Roasted Cheese Poblanos

So easy! I sliced 4 poblanos in half and took out the seeds and ribs. Then I filled them with cheese and roasted them for about 30 minutes.  I am going to put them over refried beans and add some sour cream and avocado to the mix.