An Italian-American pasta dish, this southernized version of ziti comes together fairly quickly in a skillet on top of the stove, but with no sacrifice of the classic flavor.

Skillet Ziti

Although my ancestors come from the same area of Europe, it wasn't until recently that I learned that there actually is Italian lineage in my family tree. Seems that at least one of my great times I don't know how many grandparents was actually 100% Italian!

I sure do seem to gravitate toward good Italian food. And good French food too for that matter. Aw heck, just good food I reckon!

I can tell you for certain that I sure do love my homemade baked ziti. Love, love, love it! But... like a good lasagna, homemade baked ziti takes a little bit of work and a whole lotta love to come together. It's a process, usually involving the entire family, to help make the sauce, the meatballs and all of the stuff that goes into making a good homemade meal, full of love.

A filling and satisfying cabbage soup made with a beef stock and tomato with V8 base, ground beef, turkey or sausage, and served over rice, with flavor that is reminiscent of an unstuffed cabbage roll.

Unstuffed Cabbage Roll Soup

There's a lot to be said for cabbage soup. For those of us who love cabbage, it's an easy way to prepare it, it's tasty and filling. I have several versions here on the blog, including my interpretation of the one that's been around forever, and is known as zero point, diet soup and free soup, and made popular by Weight Watchers. With a tomato base and loads of vegetables, it's low cal, diet friendly and filling, making it a favorite diet soup, although it's pretty well loved by all cabbage lovers.

Cookin' it with Kix Cookbook Review

With this newly released cookbook, Cookin' it with Kix: The Art of Celebrating and the Fun of Outdoor Cooking, Kix Brooks is sharing a collection of favorite recipes, some inspired, but many tried and true, hand-me-down heritage recipes from his own family.

Disclosure: I received a copy of this cookbook as well as the promotional giveaway books free, as a member of the "Cookin it with Kix" blogger team. 

As the highest selling duo in country music history, with more than 23, #1 hits, 75 major industry awards, and over 30 million in record sales, if you know country music, you know Brooks & Dunn. I mean who doesn't go back home from wherever you currently are when listenin' to Red Dirt Road?

What you may not know is that in 2015, Kix Brooks had a successful Cooking Channel show called Steak Out with Kix Brooks - where he says he picked up the secrets to a rockin' steak from guest chefs. You also may not know that he is a founding partner and co-owner of Nashville's Arrington Vineyards. You may not know that he moved to Nashville from New Orleans, where he once played at Tipitina's and the Old Absinthe House on Bourbon. But you will learn these things and much more from his new book.

 

Pizza made with French bread and a few of my own unique, personal twists that put it over the top.

Garlic Bread Pizza

A few days ago I went to Walmart for one of those bigger trips that usually involve multiple pet products and various and sundry household stuff. I couldn't resist picking up a few more Pioneer Woman goodies while I was there - these adorable little measuring cup bowls and some of the kitchen towels this time.

My interpretation of Aglio e Olio, spaghetti, sauteed in olive oil and garlic, tossed with fresh herbs, red pepper flakes and parmesan cheese, and finished with melted tiny tomatoes.

Spaghetti with Olive Oil, Garlic and Melted Tiny Tomatoes

I cannot imagine living my life without pasta. I hope the day never comes that I have to!

I try not to go overboard with it, of course, and yes, like everybody else, I try to incorporate some of the healthier pastas into my diet here and there too. Some of it is quite good, like this Dreamfields brand {affil link} (love!).

Melted tiny tomatoes - cherry and grape tomatoes, roasted with olive oil and a few seasonings, pictured here smeared on toasted bread, though they also serve as an excellent base when pureed for sauces, tossed with pasta, as a pizza topper or added to sandwiches and salads.

Melted Tiny Tomatoes

It's still hotter than hot down here in the Deep South, and I am already missing summer vegetables. Locally grown summer vegetables are pretty much out the door around here. Thankfully, veggies from other sources, in and outside of the country, can always be found thanks to free trade and all that, so that's some solace... I suppose. Truth is, I'm already starting to have cravings for the foods of fall anyway.

Southern Style Skillet Ratatouille - a simple stew of diced vegetables, made with bacon drippings, the Trinity of Southern Cooking, zucchini and summer squash, tomato, eggplant, okra and fresh herbs.

Southern Style Skillet Ratatouille

Most folks these days seem to associate ratatouille with the Disney movie of the same name, and many may only know it from that. It actually is a real Mediterranean dish, most closely associated with France and said to have originated in Nice. The word perhaps comes from "touiller" and translates to mean something akin to "toss or stir."

Traditionally ratatouille is simply zucchini and tomatoes, with peppers, garlic and onion, sometimes sliced, sometimes cut into chunks. Somewhere along the way, eggplant was included, and though it wasn't always a part of the traditional dish, it's pretty much expected these days. I decided to make it with a dice of a variety of summer vegetables that we love in the south.

Pineapple Icebox Cake, made with layers of Nilla wafers, a blend of cream cheese, pudding and condensed milk with pineapple and whipped topping. I like to finish mine with a little coconut, maraschino cherries and a sprinkle of chopped nuts.

Pineapple Icebox Cake

Can y'all believe that summer is almost out the door? Well, it won't be temperature-wise around here for months yet, but kids around here have been back in school for weeks now and we're already coming up on Labor Day?

Well, are y'all sittin' down? Because last month I shared a Summer Berry Cobbler and today, I already have a dessert again!! I say that, because, if you've been around here any length of time, you know that I'm much more of a savory gal than I am a sweets lover.

Highly seasoned, sauteed shrimp, tossed in fettuccine noodles and a lighter alfredo sauce with a quality freshly grated Parmigiano-Reggiano.

Shrimp Fettuccine Alfredo

I don't know too many folks who don't like a rich alfredo sauce. I mean, let's face it. When you go out to a restaurant do you ask for your cream sauces to be made with skim milk? Um, nope.

Heavy cream is delicious, though I don't keep it in my fridge all the time, and it's not something I want to consume on a regular basis. I usually only buy it for a very specific recipe. Like holiday mashed potatoes. Custard ice cream. Rich, oyster stew. Or my spicy tomato cream sauce for pasta. Definitely my cream biscuits with the leftovers!

Fresh green beans, quickly blanched, then covered in a pickled brine, with fresh dill, garlic and hot peppers.

Refrigerator Dilly Beans

I have a love-love relationship with anything pickled - cucumber pickles, of course, my favorite being bread and butter - I can plow through a jar of those like nobody's looking, though frankly I really haven't met a pickle I didn't love.

I adore pickle relish.