One Pan Baked Gnocchi and Meatballs in Marinara Sauce

Never mind the fact that it was 90-some degrees today when I prepared this meal in an air-conditioned kitchen😋, but it's always comforting to have a meal made in advance, and the dinner really does not get much easier than this casserole. 

Just stir everything together in a baking dish, cover it, and let the oven handle the rest. The gnocchi cooks right in the marinara sauce, the meatballs heat through, the tomatoes get all jammy and bursty, and the whole thing finishes under a blanket of melty mozzarella and Parmesan. It’s cozy, cheesy, hearty, comfort food at its best!

This delicious and flavorful meal pairs well with a simple green salad or an extra bowl of roasted veggies. Recipe adapted from givemesomeoven.com and serves 6.

Recipe Tips

• This recipe is wonderfully low-maintenance, but here are a few tips to make it turn out perfectly: Use shelf-stable gnocchi. That’s what I tested here, and it holds up really well in the oven. Refrigerated gnocchi may cook faster and could turn softer.
• Don’t skip the water. It may not look like much, but that extra ¼ cup gives the gnocchi enough moisture to cook properly in the sauce.
• Cover the dish tightly. This is probably the most important step. You want to trap the steam during the first 30 minutes so the gnocchi gets tender instead of drying out.
• Use fully cooked meatballs. Frozen, fully cooked mini meatballs make this especially easy. If yours are larger, they may need a little extra time to heat through.
• Chop the spinach first. Roughly chopping it helps it disappear more evenly into the bake instead of clumping together in big leaves.
• Use whole milk mozzarella if you can. It melts more smoothly and gives you that gooey, bubbly top that makes this dish so good.
• Let it rest before serving. Five to 10 minutes helps everything settle and keeps the sauce from running all over the plate.

Ingredients:

• 1 (24-ounce) jar good-quality marinara sauce e.g. Roa
• 1 14-oz. can crushed tomatoes with basil and oregano
• 8 ounces shelf-stable potato gnocchi
• 1/4 cup water
• 10 ounces frozen fully-cooked Italian-style mini meatballs
• 1 cup cherry or grape tomatoes
• 2 cups baby spinach, stems removed and roughly chopped
• 2 cups shredded whole milk mozzarella, divided
• 1/2 cup freshly grated Parmesan, divided
• 1 teaspoon Italian seasoning
• 1 teaspoon parsley flakes
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon sugar
• Fine sea salt and black pepper
• Fresh basil, for serving

Directions: 

• Heat oven to 400 degrees. In a 9×13-inch baking dish, stir together the marinara, crushed tomatoes, water, Italian seasoning, garlic powder, crushed red pepper flakes, sugar, a few twists of black pepper, and a pinch of salt.
• Add the gnocchi, meatballs, spinach, cherry tomatoes, 1 cup of the mozzarella, and 1/4 cup Parmesan. Gently stir until evenly coated in the sauce. Spread into an even layer, then sprinkle the remaining mozzarella over the top. 
• Cover tightly with foil or casserole cover and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, until the gnocchi is tender, the tomatoes have burst, and the cheese is golden and bubbly. Broil for 1 to 2 minutes at the end if you’d like extra browning.
• Let the dish rest for 5 to 10 minutes. Top with extra Parmesan, fresh basil, and a twist of black pepper. Serve warm and enjoy!
  
  
  
  
  This casserole is company-worthy and would be perfect for preseason football games and family gatherings; it's also kid-friendly.   

Puff Pastry Peach Blueberry Hand Pies

 EVER READY KITCHEN IS OPEN FOR BUSINESS

For the next two weeks, I am cooking in my daughter's kitchen, which is a bit of an adjustment finding all the necessary cooking utensils and figuring out the stove 😋 

You can imagine my excitement seeing these boxes of peaches at a local Twin City store.  

Cook's Notes: Peach Blueberry Hand Pies are a summer treat that encapsulates the essence of juicy peaches and warm spices, all nestled in a flaky, bakery-worthy puff pastry shell. With their irresistible aroma and delicious flavor, these hand pies are perfect for picnics, family gatherings, or a sweet indulgence at home. Easy to prepare, this recipe allows bakers of all levels to create nostalgic desserts that will surely impress! The recipe was adapted from Six Sisters Stuff. It is an impressive bakery-looking treat. 

Ingredients

• 3-4 medium ripe peaches
• 1/3 cup rinsed and dried blueberries
• 2 tablespoons granulated sugar
• ¼ cup lightly packed brown sugar
• 2 tablespoons butter
• 1/2 teaspoon cinnamon
• 2 tablespoons water
• 1 tablespoon cornstarch
• 2 puff pastry sheets, thawed
• 1 egg white
• 1 tablespoon cold water
• 2 tablespoons sugar
• ½ teaspoon cinnamon

Directions: 

• Peel, remove pits, and cut peaches into ½ inch pieces. If you bring water to a boil, toss in the peaches for 30 seconds; the skins come off easily. 
• In a saucepan over medium heat, combine peaches, sugars, butter, and cinnamon until butter is melted. Cook for 6 minutes on medium-low heat until peaches reach desired softness.  
• In a small bowl, mix together 2 tablespoons water and cornstarch, then add to saucepan. Stir for an additional 1-2 minutes, until peach mixture starts to thicken. Remove from heat; let mixture set in pan for 5 minutes. Pour mixture into a colander to drain extra juices. Make sure filling is cooled before adding to puff pastry. 
• Cover a baking sheet with parchment paper. 
• Roll out both puff pastry sheets, and cut each sheet into six 3×6 inch rectangles.

• Evenly split the peach mixture down the middle of six of the rectangles.

• With the other six sheets, make a V-shaped cut in each puff pastry 3 x 6 rectangle and top over the other sheet with peach mixture. Press the seams together using the tines of a fork.

• In a small bowl, mix together egg white and water. Brush over the top of each hand pie.
• In a separate small bowl, mix together sugar and cinnamon, then sprinkle over the top of each hand pie. Chill in the refrigerator on the baking sheet for 10 minutes. 
• Bake at 400 degrees for 18 minutes.
  

Cook's Notes: A few more words:

I added a few blueberries into the peach mixture, but I did note that blueberries somewhat overpowered the peach mixture when baked.  But still quite tasty.   

Store any leftover Easy Peach Hand Pies in an airtight container in the refrigerator for up to 3 days. To maintain their flaky texture, reheat them in the air fryer or oven at 375 degrees for 5-7 minutes until warm and crispy.

For long-term storage, you can freeze unbaked hand pies for up to 2 months. To do this, place the assembled pies on a baking sheet and freeze them in a single layer until firm. Then, transfer to a freezer-safe bag or container. When ready to bake, simply place them in the oven straight from the freezer, adding an additional 5-10 minutes to the baking time.

Book Review The Beauty of Individual Things

 “The Beauty of Individual Things,” a historical fiction debut novel by K. Thomas Yoo, sweeps the reader into an era of Prohibition, Jazz, rum runners, elite country clubs, and an old Grosse Pointe, Detroit. It highlights moments when social expectations collide with personal desires. The story is narrated through the eyes of Margot Andrews, a socialite from New York, as she navigates young adulthood through reinvention. Margot, a young woman, is haunted by family scandal, her father's tragic death, and a self-absorbed mother whose ruthless social expectations add roadblocks to her life. Margot has spent her life measuring her worth through the approval of others. The story explores the weight of loneliness, betrayal, and the cost of love. Suffering from a disastrous marriage and the pressure of London's elite social world, Margot escapes to Detroit, where reinvention feels possible if she is bold enough to chart a different course. Watching Margot's transformation unfold throughout the story was a compelling character study. She displayed courage and vulnerability as she went against conventional norms of the time, taking risks only to discover her own passions and talents.

The supporting characters felt authentic and relatable for the time period. It's obvious the author has strong connections to the Detroit area, with her detailed historical research that was inspired by Detroit industrial dynasties, powerboat races, legends, society scandals, and the shifting roles of women after World War I.

I thought the cover design was creative and unique to the storyline.

Weekend Recipes

AND ENJOY EGG AND HAM MUFFIN CUPS  

and the perfect way to start the day.

Cook's Notes: These muffin cups are such a simple concept that can be prepared in 15 minutes. It looks fancy and elevates your standard egg and ham meal to a new level. You can make as many or as few needed. I made two in a standard 6 cup muffin tin. These muffin cups would be perfect for brunch. 

Recipe from BHG Brunch and Breakfast 2021 Publication (available in grocery stores) 

Ingredients: 

• Thin deli ham( I used  Black Forest)
• Large eggs
• Grated cheddar cheese
• Chopped (drained) tomatoes and/or bits of broccoli
• Salt and Pepper to taste
• Sprinkle of parsley flakes 
• Optional pesto

 Directions: 

• Preheat the oven to 350 degrees and grease muffin tin wells for how many muffin cups you are making. If only making a few spread out in the muffin tin. 
• Gently press a ham slice into each prepared muffin cup, carefully ruffling the edges of the ham when placing it inside. 
• Divide grated cheese among ham-lined muffin cups. Inside the ham, sprinkle with cheese, tomato, and broccoli if using, and a very small dollop of pesto if using. 
• Break an egg into each ham-lined muffin cup. Sprinkle with salt, pepper, and parsley flakes.   

• Bake for 18 minutes or until whites are completely set and yolks are thickened.
• Let muffin cups stand for 3 minutes and then remove each cup carefully. 

Calories per cup-145 

 And one more easy idea for your weekend cooking. 

Piggies in a New Blanket puts a spin on two of your favorite breakfast items-pancakes and smoked sausages. 

Piggies in a New Blanket

Cook's Notes: This recipe requires only 3 ingredients: pancakes, smoked sausages, and syrup. I just happened to have these small glasses (from a Dollar Tree store several years ago). They are bigger than a shot glass and a perfect serving size. I put syrup in the bottom of the glass) Pancake batter should be on the thinner side so easier to roll. I purchased Beef Smokies Smoked Sausage because they had no MSG, were GF, and beef was the first ingredient in the product line. 

The photo below is another way to serve, and I opened one so you could see inside. 

Ingredients:

• Pancakes
• Smoked Sausages
• Syrup
• Optional blueberries
• Skewers (3.75 appetizer size)

Directions:

• Place smokies on a parchment-lined baking sheet. Drizzle syrup over them. Bake at 400 degrees for 8 minutes, turning once.
• Make pancakes. Add sausage in the middle and pierce a skewer through the middle to keep the edges of the pancake together.  

Since we are moving into a rental for a week and moving out of our house to get ready for the festival, Ever Ready will be on PAUSE for a week. See you back on August 9th. 

Peach Round-up

COLORADO PEACHES HAVE ARRIVED IN MINNESOTA 

I am doing my happy dance as  Colorado peaches have finally made their summer appearance. Except for a Georgia peach, nothing compares to a Colorado peach in taste and juiciness. 

 

Now comes the dilemma: what to make first

Here are some ideas to get you started

Peach Almond Crisp

https://sockfairies.blogspot.com/2015/08/peach-almond-crisp.html

Peach Bliss

Ingredients: 

• 2 cups vanilla bean ice cream
• 1 cup fresh diced peaches
• 1 oz. rum (light or dark)
• 1 oz. peach schnapps
• 1 teaspoon brown sugar
• A few sprinkles of cinnamon
• Whipped cream
• Chopped peaches
• Optional serving with a cinnamon stick

 Directions:

• In a blender, place all ingredients, except cinnamon stick if using. 
• Blend at high speed until smooth.
• Pour into two glasses or one tall glass. Serve immediately or store in the freezer, covered lightly with wax paper, until needed.  

Peach Cobbler

https://sockfairies.blogspot.com/2023/08/peach-cobbler.html

Watermelon Tomato Peach Salad

https://sockfairies.blogspot.com/2022/08/summer-in-bowl.html

Grilled White Peaches-Caprese Style

Cook's notes: Grilled white peaches are slightly sweet and a twist on the classic Caprese Salad. The secret is in the marinade. 

Ingredients:

• 3 large white peaches
• 1/4 cup brown sugar
•  2 tablespoons brandy
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• Romaine lettuce
• Sliced tomatoes
• Mozzarella or provolone cheese
• Dark, good-quality balsamic vinegar or chocolate balsamic vinegar

Directions:

• Pit each peach and cut into thick slices.
• Place cut peaches on a paper towel.
• In a bowl, add brown sugar, brandy, cinnamon, and lemon juice; mix well and pour mixture into a zip-lock bag.
• Add in peach slices and turn a couple of times to coat peaches in the marinade
• Marinate peaches for 30 minutes.
• Drain peaches in a colander.
• Grill peaches 3-4 minutes per side.
• On a romaine leaf, add half of a cheese slice, top with a tomato slice, and add one grilled peach on top of the tomato.
• Drizzle with balsamic vinegar, top with basil. 

Every Ending is a New Beginning

"Every ending is a new beginning" 

Marianne Williamson. 

This phrase encapsulates the idea that when one chapter of life closes, it often paves the way for new opportunities and experiences. It suggests that endings, while sometimes painful or challenging, can lead to growth and transformation. This perspective encourages individuals to embrace change and view it as a chance for renewal rather than a loss

And so we have pre-signed on our house of 27 years today. Since it's my birthday also, it's rather fitting that I bake a cake with a recipe (before I run out of ingredients) to share with you who have followed our lake life for so many years.  We have many wonderful memories to take with us. Thanks for following along. 

French Almond Cake with Cherry Almond Sauce

Cook's Notes: An incredibly delicious cake and it's a one bowl, no mixer, and just a few minutes to put together. The cake is perfect for your next coffee gathering or dinner party. Adding a drizzle of Cherry Almond Sauce is just the piece de resistance though the cake with glaze does stand on its own. The recipe is from Chris Scheuer. 

Ingredients
For the almonds:

• ½ cup sliced almonds

For the glaze:

• 1 teaspoon finely grated orange zest
• 3 tablespoons fresh orange juice
• ¾ cup powdered sugar plus more for sprinkling
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

For the cake:

• ¾ cup plain yogurt or Greek yogurt
• 1½ cups granulated sugar
• 4 large eggs
• 1½ cups all-purpose flour
• ¾ cup almond flour not almond meal
• 3 teaspoons baking powder
• ¾ teaspoon salt
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• ¾ cup canola oil or any other neutral-flavored oil

Directions:

• Preheat oven to 350 degrees. Place almonds in a small baking pan. Spread to a single layer. Bake for 10 minutes or until just beginning to turn pale golden brown, stirring every 5 minutes. Remove from oven and set aside to cool. 
• Spray a 9-inch round cake pan (with at least 2-inch tall sides) with baking spray. Line the bottom of the pan with parchment paper and spray the parchment paper lightly. Set aside.
• Combine the orange zest, orange juice, powdered sugar, and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
• In a large bowl, combine the yogurt, sugar, and eggs; whisk until well blended.
• Add all-purpose flour, almond flour, baking powder, salt, and extracts. Whisk to combine. 
• Add the oil and stir well or whisk to blend until smooth 2-3 minutes. 
• Pour the batter into the prepared pan. Bake for 20 minutes or until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Be careful not to overbake. 
• Cool the cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
• While the cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Some of it will drip off, but most of it will soak in. Sprinkle the toasted almonds over the top of the cake while the glaze is wet and pat gently. Allow the cake to cool completely and add a drizzle of cherry sauce. 

Cherry Sauce-optional topping to cake glaze.

Cook's Notes: There are multiple uses for this sauce. Besides using it over cake, it's very tasty over sliced ham, turkey, or pork,
Ingredients:

• 1 can of Dark Sweet Cherries, pitted
• 2 tablespoons cornstarch
• 2 tablespoons cherry preserves
• 1/2 teaspoon almond extract 
• Optional: 1 tablespoon cherry brandy, but highly suggested
• Reserved cherry juice

Directions:

• Drain cherries; set aside. In a saucepan, add reserved cherry juice, cornstarch, cherry preserves, and extract. Whisk to blend well. 
• Cook on low heat until the mixture starts to thicken. Add the drained cherries to the saucepan and cook for 2 more minutes. Add a tablespoon of cherry brandy, mix, and cool. Refrigerate the sauce in a covered container until serving.

Soon we move into a VBO rental for a week in preparation for the book festival. 

And here are the featured authors for the 2026 festival.

Butternut Squash Stew with Sausage, Beans and Rice

 

It was a picture-perfect summer day to enjoy a bowl of 

Butternut Squash Stew with Sausage, Beans, and Rice 

It's hearty and packed with health benefits. Butternut squash is high in nutrients, low in calories, and an excellent source of vitamin A and a rich source of antioxidants.  Black and kidney beans are good sources of fiber and protein. Make the stew a day ahead, and it will taste even better because all the flavors will have time to meld. Pair the meal with artisan bread and a fresh fruit compote. All so deeeeelicios! 

The recipe adapted from cuisineathome.com (October 2017) and serves 4-6, depending on bowl size. 

Ingredients:

• 3 cups cooked and crumbled Italian sausage
• 1 cup each diced red or green peppers and sweet onions
• 3 garlic cloves, minced
• 3 cups diced butternut squash (look for precut butternut squash in produce as a timesaver) 
• Salt and pepper to taste
• 1 teaspoon each chili powder, Saigon cinnamon, ground cumin and oregano
• 1 tablespoon olive oil
• 1 box 32 oz. low-sodium chicken broth
• 1 can diced tomatoes (garlic and oregano)
• 1 can of red kidney beans light or dark, rinsed and drained
• 1 can of black beans, rinsed and drained
• 2 tablespoons tomato paste
• 1/2 teaspoon sugar
• 3/4 cup dry Arborio (Italian) rice or any other short-grain white rice
• Optional: garnish with fresh cilantro

Directions:

• Preheat the oven to 425 degrees.
• Line a baking pan with parchment paper or a silicone liner.
• In a large bowl, add peppers, onion, minced garlic, squash cubes, and spices.
• Toss with 1 tablespoon olive oil and spread out evenly on the baking sheet.
• Roast for 15 minutes just until squash is al dente.
• In a soup pot, cook sausage and crumble. Move meat to the side and wipe pan clear of grease. 
• To the pot, add roasted mixture, cooked sausage, chicken broth, rinsed beans, tomato paste, diced tomatoes, and sugar. On low, bring to a boil and simmer for an hour uncovered.
• Add rice last 10 minutes of cooking time, cover, and cook for 10 minutes more.
• Since rice absorbs the liquid, to reheat the next day, you may need to add more chicken broth.