Amish Yummasetti

I have been cooking a lot for my elderly father and his wife. Many times he does not like what I make. This however, knocked it out of the ballpark. It's everything you want in a bowl. It's filling, comforting and really delicious. I think kids would like it too.

Amish Yummasetti is a classic Amish dish, that is usually made into a casserole this is the dump it together in a pot version. The name "Yummasetti" is thought to be a playful combination of "yummy" and "spaghetti," though spaghetti is not a part of this dish! Traditionally, the Amish would make handmade noodles and cream of mushroom soup, though many have relented to use ready made. Who has time for that?

By Leslie Blythe

Chicken Piccata Meatballs

Enjoy a classic with a twist! These one-pan Chicken Piccata Meatballs simmer in a zesty lemon, caper, white wine, and butter sauce. They're perfect for serving over a bed of pasta, fluffy rice, or creamy mashed potatoes.

By Leslie Blythe

Tomato & Goat Cheese Tart

When I lived in New York in the ‘80s, I spent many a summer on Fire Island with my friend Alan in a shared house on the bay side of the island. Fire Island is very unique and wonderful. We would take the subway to the train to the bus to the ferry. I schlepped my dog, Betty (the “Jane” Russell of the Jack variety), wine, food, etc. Fortunately, in the summer months, New Yorkers had the good sense to let you leave work at 1 pm, provided you came in an hour early every day.
We would go clamming and eat them with a shallot sauce at the end of the dock at sunset with a glass of wine. You could also find crabs, which came across my foot while clamming one day – ouch! After that, I always wore shoes!
Tomato & Goat Cheese Tart is one of the recipes we would have often, that my friend Max would bring. Everyone was given a grocery list of what they had to bring so that all the meals were coordinated. It was the best place to be if you had to be in New York in the summer.

By Leslie Blythe

Soy-Glazed Salmon Bowls

Looking for a quick and delicious weeknight meal? This recipe brings together tender, glazed salmon and a fresh salad of blanched green beans and cherry tomatoes. By cutting the salmon into cubes, you not only speed up the cooking process but also create more surface area for the rich, sweet, and savory sauce to cling to, ensuring every bite is packed with flavor. The contrasting textures and tastes of the perfectly cooked salmon and the crisp, cool salad create a perfectly balanced and satisfying meal that’s ready in a flash and served it on jasmine rice.

By Leslie Blythe

Ritz Zucchini Cheddar Casserole

Since I am originally from Indiana, I can't resist a cheesy casserole. This Cheesy Zucchini Cheddar Casserole is the ultimate comforting side! It's packed with zucchini and onions in a rich, creamy, and, you guessed it, cheesy sauce, all topped with buttery, crunchy crackers. It's a simple, warm, and delicious dish that's perfect for family dinners or potlucks.

By Leslie Blythe

Chef Boyardee’s Spaghetti Sauce

One of my favorite meals as a child was Chef Boyardee’s canned Beef Ravioli. I remember I bought a can when I was in college as a treat. I then quickly discovered my culinary tastes had become a tad more sophisticated. It was rather sweet tasting! Anyway, since I was born in Cleveland, I thought I would make Chef Boyardee's recipe from scratch. I have to say, this is a very labor intensive sauce. I made the sauce as written (except I used half the amount of olive oil!). You have to put the tomatoes through a food mill, then through a sieve. I have a feeling that you could not buy tomato purée in the 1920s! The result - it’s really good...

Chef Boyardee was not born in Cleveland (sorry 30 Rock), but in Borganovo, just outside of Piacenza in Italy. And his name was not Hector Boyardee, but Ettore Boiardi (boy-AR-dee). He opened an Italian restaurant in Cleveland in 1924, where the food was so popular that he frequently sent patrons home with bottles of his spaghetti sauce.
We can’t know exactly what that original sauce was, but this is from a family recipe and is probably pretty close. And it’s phenomenal. It’s fairly simple, but so good. You get a lot of the fresh basil, and the creaminess from mixing the butter and parmesan directly with the pasta is delicious.

By Leslie Blythe

Cheez-It® Cracker Chicken Caesar Salad

My friend Chef Sara Tane (I hope she remembers me when she has her own Food Network show!) is responsible for this out of this world recipe. She has developed several recipes for Cheez-It crackers. This Cheez-It® Cracker Chicken Caesar Salad is crazy good. I think I will throw all bread crumbs out and use Cheez-Its from now on. I have merged her Caesar salad with her Cheez-It Cobb salad. I have been an enormous fan of these crackers since college. I used to dip them in Kraft Pimento spread. My culinary tastes were born in Indiana in the early '60s.

By Leslie Blythe

Parmesan Zucchini Rings

Get ready for a snack revelation! These Parmesan Zucchini Rings offers crunch and savory flavor. Each slice of fresh zucchini is generously coated in Parmesan cheese, baking up into a wonderfully crispy, golden crust. They're not just delicious, they're also gluten-free and low-carb, making them the perfect smart snack solution.

There is zero waste here because the zucchini centers become a dip. They are sautéed until tender, then blended with bright lemon, milk, and spices and pulsed until smooth.

By Leslie Blythe

Beef & Barley Soup

When you're craving a truly comforting meal, this Beef & Barley Soup is the perfect answer.  It’s brimming with a deeply rich beef broth, tender chunks of seared chuck roast, vegetables, and barley. Serve it with crusty bread for a simple yet classic family dinner everyone will love.

By Leslie Blythe

Camarones a la Diabla (Mexican Deviled Shrimp)

My friend John, visiting from Australia, recently stayed with us for a few days. Whenever he's in Los Angeles, his top craving is Camarones a la Diabla (Mexican Deviled Shrimp). He used to get his fix at our favorite local Mexican spot, but it unfortunately closed down and even burned! We haven't found a replacement that quite measures up.
Given John's jet lag — or as my late mother-in-law used to call it, "jet jolt" — I decided to make the dish at home instead of going out. The recipe involves creating a rich paste from various dried chilies, tomatoes, and white onions, then simmering the shrimp just until they're perfectly cooked. I was a bit nervous about the chilies, but it turned out beautifully, with a subtly spicy kick. My favorite part of this recipe is that you can prepare the sauce ahead of time and simply heat it up with the shrimp when you're ready to serve.

By Leslie Blythe