Cowboy Spaghetti

A hearty bowl of Cowboy Spaghetti loaded with smoky beef, tender vegetables, melted cheese, and a sprinkle of green onion. It's cozy, comforting, and perfect for a weeknight supper.

A Big, Hearty, Stick‑to‑Your‑Ribs Supper

Every now and then, you just want a pasta supper that eats like a full meal - smoky, beefy, saucy, and loaded with all the good stuff. That’s exactly what Cowboy Spaghetti is. It’s a little bit spaghetti night, a little bit chili night, and a whole lot of comfort in one pot.

This dish starts with bacon (because of course it does), builds flavor with ground beef, onion, sweet bell pepper, and celery, and then simmers in a rich, seasoned tomato sauce with just a splash of beer for depth. Toss in the spaghetti, melt a little cheese over the top, and you’ve got a family‑pleasing dinner that feels familiar but still fun.

Shrimp and Asparagus Casserole

This comforting baked casserole brings together tender Gulf shrimp and crisp asparagus in a creamy, savory base enriched with onion, pimentos, and a touch of sour cream. Finished with melted cheese and a golden, buttery panko topping, it’s a vibrant dish that balances freshness with indulgence—perfect for a family dinner or a special gathering.

Shrimp and Asparagus Casserole

This casserole is based on a vintage recipe from the 70s, that was apparently very popular as it appears in every single community cookbook I have!

It used canned asparagus and almost always cream of mushroom. From there ingredients can vary widely, as every single recipe I researched was pretty different and seems to be personal from cook to cook.

Sometimes made with the addition of cream, milk or evaporated milk, sliced or chopped boiled eggs, sliced stuffed olives, peas, pimentos, water chestnuts, sometimes sliced almonds and topped with fresh breadcrumbs, cracker crumbs or even potato chips.

An old-school, cafeteria open-faced sandwich, made with seasoned ground beef, trinity vegetables and pizza sauce, finished with cheese.

Jack and Jills - My Way

I've actually never heard of these sandwiches before and I don't have any memory of them being served in my school cafeteria, although some of you may. 

I also have no idea how the name came about either, but it's another one of those vintage recipes that passed by on my browser start page and sounded good enough to try!

They are delicious! And bonus? They're also super easy to make.

My version of Johnny Marzetti, a well-loved baked casserole originating in Ohio, made with ground beef and pork, the trinity of southern cooking, tomato soup, mushrooms, egg noodles and cheese.

Johnny Marzetti Casserole - My Way

I know, I know... as I publish this, it's HOT! But this is one of my favorite casseroles to make, and I've made it twice here recently, so yeah, I'm sharing it, right in the heat of the summer.

Besides, it's a terrific potluck carry too that everybody enjoys.

There is something about the combination of textures and flavors here that make this an outstanding meal anytime of the year and perfect if you have a countertop oven (#ad), which is what I use the most these days anyway, especially in the summer.

A creamy chowder made with a light roux, bacon and the trinity of vegetables, in a chicken stock and milk base, with chicken, corn and potatoes.

Chicken and Corn Chowder

I've got another new soup to share with y'all for National Soup Month before we roll out of this crazy January. We warmed up a few days and are now heading back to a little bit of a chill down here along the Gulf Coast, but thankfully not nearly as crazy cold as it was recently!

Y'all. We came close to having snow here along the beaches in that round, but all we ended up with was some sleet. Snow always seems to just miss us.

Certainly it's the season for soups, stews, chili, gumbo and... chowders! Although a lot of us enjoy all of those year round, winter is a perfect time for a good soup and I love trying new ways to make it!