All posts in November 2025

Stromboli

Stromboli

Ingredients:

  • 1 and 1/3 cups warm water (between 100-110°F)
  • 2 and 1/4 tsp instant or active-dry yeast (1 standard packet)
  • 1 tbsp granulated sugar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 3 and 1/2 cups all-purpose flour, plus more for hands and work surface
  • 3 tbsp unsalted butter, melted
  • 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
  • 2 tsp chopped fresh parsley (or 1 teaspoon dried)
  • 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices
  • 3/4–1 pound  cheese (about 3 cups shredded or about 16–20 slices deli cheese)
  • Egg wash: 1 large egg beaten with 1 tbsp water
  • Optional: fresh or dried parsley, flaky sea salt, and/or grated Parmesan

Instructions:

Step One: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes

Step Two: Add the olive oil, salt, and flour. Beat on low speed for 2 minutes

Step Three: : Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise

Step Four: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes or until doubled in size

Step Five: Preheat the oven to 400°F (204°). Line 2 large baking sheets with parchment paper 

Step Six: When the dough is risen, punch it down to release the air and divide it in half. On a lightly floured work surface using a lightly floured rolling pin, roll each portion of dough into a 10×16-inch rectangle

Step Seven:  Mix the melted butter and garlic together. Using a pastry brush or the back of a spoon, spread the garlic butter evenly over each rectangle. Sprinkle each with parsley. rrange a layer of sliced meats onto each dough rectangle, usually about 8–10 overlapping slices on each, depending on the size of your slices. Add a layer of cheese. Repeat with more meat and cheese until all is used—about 1/2 pound meat and 1/2 pound cheese per stromboli

Step Eight: Slowly roll each into a tight 16-inch log, folding in the two ends as you roll

Step Nine: Carefully transfer each stromboli to a prepared baking sheet. Pinch or tuck in the ends to seal. Brush the top of each stromboli with egg wash and, if using, sprinkle on the optional toppings. Using a sharp knife, cut 3–4 slits into the tops of each, which helps steam escape. At this point, you can either bake or cover the shaped stromboli tightly and refrigerate for up to 8 hours

Step Ten: Bake for about 25 minutes or until the crust is golden brown. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a cutting board and slicing. Serve with hot marinara

Story: My mom made this recipe for lunch one workday. Mike and I helped her stuff the dough with ham, prosciutto, mozzarella, arugula, and balsamic vinegar. We threw it in the oven, sat through our meeting, and had an amazing Stromboli lunch! We ate it with hot marinara on the side.

Notes: If freezing the stromboli, skip cutting the slits on the top. Once you’re ready to cook the frozen stromboli, cook in the oven for 1 hour.

Nov 20, 2025

Breakfast Sandwiches

Breakfast Sandwiches

Ingredients:

  • 8 Cinamon Raisin English Muffings
  • 10 large eggs
  • 1 red bell pepper, sliced into small pieces
  • 1 bunch of spinach, sliced into small pieces
  • 8 frozen hashbrowns
  • 4 slices of Canadian bacon
  • 4 premade breakfast sausage patties
  • Parchment paper cut for 8 sandwiches for freezer
  • 2-gallon sized freezer bags
  • Optional: cheese slices

Instructions:

Step One: Air fry the hashbrowns for 20 minutes. Heat the oven to 350 degrees. Toast the sliced English muffins

Step Two: Cook the eggs in a large pan, adding the sliced red bell pepper and spinach

Step Three: Assemble the sandwiches. Lay the parchment paper down. Add the sliced English muffins. Add a scoop of the egg mixture. Add Canadian bacon to four sandwiches. Add premade frozen sausages to the other four sandwiches. Add a hashbrown. Add sliced cheese

Step Four: Wrap the sandwiches up in the parchment paper. Add the four Canadian bacon sandwiches to a gallon sized freezer bag. Add the four sausage sandwiches to another gallon sized bag. Throw in the freezer and enjoy with six months

Story: I am 7 months pregnant and the hunger pains hit early in the morning. This recipe is so easy, healthy, and freezes great. It will be the best frozen breakfast to have once baby gets here!

Notes:

Nov 19, 2025

Shepherd’s Pie

Slow Cooker Brisket

Ingredients:

  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • salt and pepper to taste
  • 5 carrots, chopped
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 pound lean ground beef or lamb
  • 1 bag of frozen peas
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 2 tablespoon Worcestershire sauce
  • ¾ cup beef broth

Instructions:

Step One: Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside

Step Two: Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees

Step Three: Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, Worcestershire sauce and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes

Step Four: Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Spread a thin layer of frozen peas on top. Next, spread a layer of mashed carrots. Top with the mashed potato mixture

Story: I made a double batch of this for the freezer as I hit 6 months pregnant! I am freezing a couple servings for when the baby comes. Can’t wait!

Notes: I didn’t want to use any alcohol, so I doubled the amount of balsamic vinegar and added a half cup more of beef broth. This came a little bit more soupy, but it was great to eat with a big tear of French bread.

Nov 19, 2025

Slow Cooker Brisket

Slow Cooker Brisket

Ingredients:

  • One 4-pound first cut brisket, excess fat trimmed
  • Salt and freshly ground black pepper 
  • 2 tablespoons olive oil 
  • One 6-ounce can tomato paste 
  • 2 cups vegetable broth 
  • 1 tablespoon Dijon mustard 
  • 3 red onions, quartered 
  • 3 carrots, peeled and cut into thirds 
  • 6 cloves garlic, smashed 
  • 2 tablespoons apple cider vinegar 
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup brown sugar
  • 2 bay leaves

Instructions:

Step One: Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside

Step Two: Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, brown sugar, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours

Step Three: Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm

Step Four: Slice the brisket against the grain and serve it with the sauce

Story:

Notes:

Nov 19, 2025