Season 4, Episode 14: Super Tasty Hybrid Two Dish Veggie Pasta Bake, One Vegetarian Pan and One with Meatballs. This recipe is easy and super tasty! Even my new daughter-in-law-to-be says so! She's a vegetarian like me! Do you cook for more than one diet in your home? If you do, this is one example of how I do it so I don't end up being a short order cook. Plan it ahead and split it before adding in the meat.

Ingredients:

• 16 oz penne pasta
• 2 28 oz. jars of marinara sauce
• 1 28 oz. can of crushed tomatoes
• 1 22 oz bag of frozen meatballs, cooked according to the package instructions
• 4 cups shredded mozzarella cheese, divided
• 3/4 c. grated Parmesan cheese, divided
• 2 small cartons fresh Bella mushrooms, sliced
• 1 zucchini, chopped
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 Tbsp. olive oil
• 2 Tbsp. Italian seasoning mix
• 2 big handfuls of fresh baby spinach
• sea salt and black pepper sprinkled to taste

Directions:

1. Preheat oven to 375 degrees.
2. Chop and saute onions, red pepper, and zucchini in 1-1 1/2 Tbsp. olive oil in a frying pan.
3. Cook meatballs according to package instructions. Set aside.
4. Cook pasta to al dente directions on the pasta package. Drain.
5. Combie sauted veggies, drained pasta, jars of marinara, and can of crushed tomatoes and stir well. Add spinach and stir to wilt.
6. Saute mushrooms in 1-1 1/2 Tbsp. olive oil.
7. Add Italian seasoning, salt, and pepper to pasta mixture and stir.
8. Add one fourth of the veggie/pasta mixture to two separate 9x13 inch baking dishes so you will have one vegetarian meatless pan and one with meatballs.
9. Spread half the sauted mushrooms across each pan, as desired.
10. Evenly spread cooked meatballs across the designated meat pan.
11. Sprinkle 1 1/2 c. shredded mozzarella cheese over both pans, evenly.
12. Sprinkle 1/2 c. grated Parmesan cheese across both pans.
13. Evenly spread the remaining pasta/veggie/sauce mixture across both pans, attempting to cover the meatballs as best as you can.
14. Sprinkle remaining cheeses evenly across both pans.
15. Cover with cooking sprayed foil.
16. Bake at 375 degrees for 50-60 minutes, until the sauce is bubbling and the cheese is metled.
17. Allow to cool and enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 13:

Huevos Rancheros Meatless Casserole with meat on the side, make it a hybrid meal! Feed vegetarians and meat-eaters easily in one meal with this recipe. It's so good and a hearty meal! It works great for breakfast, brunch, lunch, or dinner.

Ingredients:

• 2 ½ c. mild salsa, divided
• 1 can fire roasted tomatoes, undrained
• 1 4 oz. can green chilis, undrained
• 2 tsp. taco seasoning
• ¼ tsp. black pepper
• ¼ tsp. kosher salt
• 1 can black beans, rinsed and drained
• About 10 oz. tostadas, broken into pieces
• 2 ½ c. Mexican stye shredded cheese
• 2 ½ c. green onions sliced, white and all the way to the end of the green tips (scallions), divided
• 10 eggs
• 1 c. grape tomatoes sliced in half or thirds
• 1 Tbsp. lime juice
• 1 avocado, chopped
• ¼ c. fresh cilantro leaves
• Sour cream, garnish as desired
• Top with extra salsa or hot sauce as desired to serve.
• Avocado cooking spray

Directions:

1. Preheat oven to 375 degrees.
2. Mix 1 ½ c. mild salsa with fire roasted tomatoes, green chilis, and taco seasoning. Stir well.
3. Spray a 9x13 inch glass baking dish with avocado oil cooking spray (or other).
4. Spread 1 cup salsa mixture over the bottom of the baking dish.
5. Spread ½ of the black beans, 1 c. cheese, and 1 c. green onions/scallions evenly over the salsa mixture.
6. Layer broken tostada pieces over the top, making it confluent with pieces overlapping.
7. Add 1 cup salsa mixture then repeat step 5.
8. Layer tostada pieces again so they cover the whole surface in a confluent layer.
9. Spread the remaining salsa mixture across the top, sprinkle with remaining cheese, and onions, sprinkling them across evenly.
10. Break 10 eggs across the top, not breaking the yolks.
11. Sprinkle evenly with salt and pepper.
12. Spray a piece of tin foil with the cooking spray and cover the pan tightly.
13. Cook for 50-55 minutes, or until eggs are set to the desired doneness.
14. Top with fresh tomatoes, cilantro, sour cream, avocado, and salsa as desired.

Want meat? Pan fry some sausage links or brown ground sausage for on the side, or to top.

Works great as a leftover meal as well.

Enjoy! And don't forget to NOT put the bag of potatoes on the tostadas!!! Even though it might work out okay.

Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website https://www.juliehoagwriter.com/

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 12: Easy Banana Yogurt Bread Recipe using zero added yogurt. This is a super easy yogurt based bread that you can change the flavor of by using different flavored yogurt cups. This is quick to make and works great as a breakfast/brunch item, as a dessert, or as a snack.

Ingredients:

• 2 6.7 oz flavored Chobani (or other) zero added sugar yogurt cups
• 1 6.7 oz vanilla Chobani (or other) zero added sugar yogurt cup
• 4 1/2 c. self rising flour
• 1 Tbsp honey
• 1 Tbsp sugar
• 1 Tbsp cinnamon and sugar mixture
• 2 ripe bananas, mashed
• 2 Tbsp olive oil

Instructions:

1. Hand knead yogurt and flour together. It will be sticky. Keep going.
2. Add mashed bananas, sugar, honey and knead until a dough forms and is not sticking as much to your fingers.
3. Form dough into a long loaf.
4. Cut a line down the center of the loaf, it doesn't have to be deep.
5. Sprinkle the loaf with the cinnamon and sugar mixture.
6. Bake at 400 degrees for 40-42 minutes until golden and no longer doughy in the center.
7. Glaze the top of the lap by brushing 2 Tbsp olive oil along the top.
8. Allow to cool.

Enjoy!

This is an easy tasty recipe you can make in a short amount of time.

Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website https://www.juliehoagwriter.com/

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

This is a replay of this interview to get the video version of this episode onto podcast apps. Previously only the audio version was available on podcast apps.

Join me for a delightful dive into the world of backyard poultry with the charming Lisa Steele, a fifth-generation #chickenkeeper and the creative force behind Fresh #Eggs Daily. In this episode, we're exploring the rustic charm of raising chickens, ducks, and geese, and uncovering the secrets to those deliciously diverse egg colors.

Lisa's roots trace back to her great-great-grandmother in Finland, weaving a rich tapestry of family tradition that spans continents and generations. With her grandparents' chicken farm a stone's throw from her childhood home, Lisa's passion for poultry is as deep-seated as it is infectious.

Lisa shares her treasure trove of tips for aspiring chicken enthusiasts. From the nuances of eggshell hues to the surprising simplicity of geese, she shares insights that'll have you rethinking your next omelet. And for those curious about the pecking order, Lisa debunks the myths surrounding "cage-free" and advocates for the bliss of pasture-raised poultry.

But it's not just about the birds—Lisa's culinary prowess shines as she whips up recipes that celebrate the versatility of eggs. She offers a sneak peek into her upcoming #cookbook endeavors, promising more egg-centric delights on the horizon.

Venture beyond the coop with Lisa's TV show, "Welcome to My Farm," where she brings the pastoral pleasures of Maine to your screen. From strawberry patches to the art of ice fishing, Lisa's show is a heartwarming invitation to experience the simple pleasures of #countryliving Watch our chat on YouTube https://youtu.be/afee59FJwZo

Get Lisa's cookbook (affiliate link, podcast show may receive a small commission from purchases, thanks for the support): https://amzn.to/3TZyx3I
For more about Lisa:
Facebook Instagram Blog

Chapters
(02:35) Lisa's Finnish heritage and family's chicken farming history
(07:15) The truth about "cage-free" eggs and the benefits of pasture-raised chickens
(12:50) The colorful world of eggshells and what influences yolk color
(19:25) Lisa's cookbook creation process and the joy of recipe testing
(26:40) The benefits of feeding chickens kitchen scraps and their omnivorous diet
(34:15) Discussing the need for roosters and the contents of chicken feed
(41:50) Starting your own backyard flock and the winter habits of chickens
(49:30) Behind the scenes of Lisa's TV show "Welcome to My Farm"
(57:4) The debate over eating raw eggs
(01:05:20) The longevity of chickens, ducks, and geese as part of the family
(01:12:35) Lisa's unexpected journey from Wall Street to chicken celebrity

More about the podcast host: Julie Hoag, my cookbooks
American Midwest #Cooking Quiches cookbook
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 11: Meatless and Ground Been Burger Bowls Hybrid Recipe, a Split Table Meal Option.

Hi, I'm Julie Hoag and I'm a vegetarian, but my family eats meat. How do I prepare meals to fit all our varied diets? I create hybrid meals, or split table recipe meals to accommodate both ways of eating. I create recipes and I also modify recipes to make them work for my family, like this one. Don't be a short order cook, just modify the recipe and make it work for you! This recipe was orginally created by Annika Weber, and I modified it (and added to it) to make it work for vegetarians and meat eaters in one meal. It's very delicious!

Ingredients:

• 1 lb lean ground beef
• 3 black bean meatless burgers, I use Chipotle burgers with black beans and corn, crumbled
• 2 cups cooked brown rice
• 1 cup cooked white rice
• 1 cup cherry tomatoes, halved
• 2-3 cups shredded iceberg lettuce
• 1/2 cup sliced or finely chopped dill pickles
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• 4 Tbsp honey
• 4 tsp BBQ sauce
• 2Tbsp yellow mustard
• 2 tsp lemon juice
• Ketchup, optional
• Mustard, optional
• salt and pepper as desired

Directions:

1. Brown ground beef, drain as needed.
2. Cook meatless burgers per package instructions, crumble.
3. Prepare rice according to the instructions on the packages.
4. Prepare the sauce: whisk together mayo, honey, mustard, BBQ sauce, and lemon juice. Set aside.
5. Add all your toppings to bowls for easy bowl prepartion.
6. Compile bowls with rice down first, then add the components as desired per individual tastes.
7. Top/drizzle with the prepared sauce, or ketchup and mustard as desired.
8. ENJOY!

Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website https://www.juliehoagwriter.com/

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 10: Simple Tasty Homemade Air Fryer Croutons. This is so simple! Forgot to buy croutons but have bread? Make your own! I wish I had thought of this before! But my son tried it and then I was hooked on finding a yummy recipe. This is an easy recipe, and the herbs and spices, and kind of bread, could easily be swapped out for different flavors. This is a delicious way to dress up your salad in a new way.

Ingredients:

• 3 slices of multigrain bread, cut into chunks
• 1 Tbsp olive oil
• 1/2 tsp garlic salt
• 1/2 tsp freeze dried chives
• 1/2 tsp dried orgeano leaves
• 1/4 tsp onion powder

Instructions:

1. Mix oil, garlic salt, chives, oregano leaves, and onion powder. Stir well.
2. Toss oil mixture with bread chunks.
3. Bake in an air fryer for 10 minutes at 280 (watch it to ensure it doesn't get burned). Jostle the air fryer pan several times during cooking (or at least once). The croutons do not need to be single layer, they can be in a pile. It's done once they croutons are crispy and a bit golden.

Fun idea: add homemade croutons to the traditional Chex mix recipe.

Air fryer French fry recipe: https://www.juliehoagwriter.com/2019/04/19/easy-air-fryer-french-fries-recipe/

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

This is a replay to get the video version onto podcast apps. Enojoy! Season 3, Episode 11: From Flight Attendant to Cookie Artist: A Sweet Journey of Resilience. Watch the video version of our chat on my YouTube channel https://youtu.be/KBKzsMqKfS0

Discover how a furloughed flight attendant transformed adversity into opportunity by launching "Cookies on the Fly," a unique cookie business specializing in artistic and creative custom confections. After finding a simple recipe online, this self-taught baker developed her signature style, mastering royal icing techniques and creating spectacular edible art that consistently sells out at events. She became a cookie artist!

#minnesota #minnesotacookier #cookier #minnesotabaking #minnesotabusiness #cookies #cookiebaking #foodart

Working from her Minnesota home kitchen under a cottage food license, she fills custom orders plus, more recently, collaborates with independent authors to transform their book covers into delectable treats, creating interactive experiences at book fairs, including the Book Fair for Grownups hosted by Inbound Brewco at the Minnesota State Fair Grounds (hear her story of winning a Minnesota State Fair cookie decorating contest). Custom book cover cookies are the ultimate best book swag! Despite facing challenges with state shipping restrictions and scaling demands, her business soared after a Valentine's Day feature, proving that sometimes the sweetest success stories come from unexpected directions.

From bachelorette parties to pet-themed cookies, each creation tells a story of creativity and passion. Her journey culminated in winning a novice cookie decorating competition at the state fair, establishing her presence in the local baking community.

Ready to be inspired by this remarkable story of reinvention and resilience? Tune in to hear how a career pivot led to the perfect recipe for success! Check out her custom cookie decorating for your next party, use a local Minnesota catering business!

Connect with Kristi and order cookies: https://www.cookiesonthefly.com/

Find her also on Instagram.

Estimated Timeline:

00:00:02 - Creative Cookie Ideas for Book Fairs
00:04:02 - Challenges of Cookie Decorating
00:05:59 - Creating Custom Cookie Recipes
00:09:55 - Creating a Cookie Business Name
00:11:32 - Starting a Cookie Business During COVID
00:22:57 - Challenges of Shipping Cookies
00:26:04 - Valentine's Day Cookie Success Story
00:28:33 - Favorite Cookie Themes and Personalization
00:37:12 - Growing a Cookie Business
00:44:01 - Future Plans for Cookie Business
00:48:14 - Creative Cookie Classes for Special Events
00:51:09 - Challenges of Cookie Decorating for Events
01:00:26 - Authors and Creative Collaborations
01:03:14 - Importance of Personal Connections in Bookstores
01:06:27 - Custom Orders and Upcoming Markets

Support the show

Podcast host Julie's cookbook and YA Contemporary Romance novel:

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Veggie Lover's Hybrid Spaghetti Hotdish, Make it Meatless and Vegetarian in One Dish. You can cook for both vegetarians and meat-eaters in one dish! This recipe is one way that you can easily do it so you don't have to be a short order cook.

Ingredients:

• About 1 1/2 c. broccoli, cut into florets and steamed
• 1 red pepper, cut up into pieces
• big container of white mushrooms, sliced
• 1 medium onion, cut up into pieces
• 6 medium tomatoes, whole and roasted (see below)
• 1 lb. spaghetti noodles, cooked according to the package instructions (I remove some noodles and don't use them all for the dish, unless you have a very large baking dish or use less veggies, do at your discretion)
• 9 cloves garlic, minced
• 25 oz. red tomato pasta sauce, any kind
• 1 tsp salt
• 2 tsp dried basil
• 1/2 tsp black pepper
• 1 3/4 c. grated Parmesan cheese
• 2 c shredded mozzarella cheese
• 2 Tbsp coconut oil
• 1 Tbsp olive oil
• precooked meatballs, as many as desired to fill up half to three-quarters of the dish

Substitutions I've done include: 1 lb rigatoni pasta instead of spaghetti noodles, 10 oz cherry tomatoes instead of 6 medium, switch out the broccoli for 4-6 cups fresh spinach, switch red pepper for green, chop up 2 portabello mushroom caps instead of sliced white mushrooms, I've also used zucchini in this dish (use less of the other veggies to get it all to fit in the dish).

Directions:

1. Preheat oven to 400 degrees.
2. Toss tomatoes with olive oil and place them in a single layer on a baking sheet. Roast at 400 degreees for 15 minutes or so, until the skin wilts and bursts.
3. Cook pasta.
4. Steam broccoli.
5. Saute other veggies in oil, add garlic, dried basil, salt, pepper. Stir while cooking.
6. If using spinach, add it to wilt it.
7. Add veggie mixture to pasta sauce and stir to combine.
8. Smash roasted tomatoes and add them to the mixture. Stir.
9. Mix cheeses together in a separate bowl.
10. Add 1 cup cheese mixture to the veggie and pasta sauce. Stir.
11. Add cooked pasta and stir.
12. Heat oven to 425.
13. Grease a 9x13 inch glass baking dish with the coconut oil and transfer the mixture to the dish.
14. Press cooked meatballs into the pasta dish as desired, depending on how many meatless and how many meat containing portions are desired.
15. Top with remaining cheese.
16. Place on a low oven rack to cook. Cook for 40-60 minutes, until sauce bubbles and cheese is beginning to brown. I have a range here for the cooking time to accomodate the different combos of veggies I've listed.
17. Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026