Pepperoni Pasta (Pizza Pasta)

I opened a five pound bag of sliced pepperoni to make pizza burgers a week or 2 ago. I thought I’d better put the rest of it to good use.

One of the churches around here makes spaghetti for their spaghetti dinner with pepperoni and cheese on top. It’s pretty tasty. I wanted to try it!

Pepperoni Pasta (Pizza Pasta)

feeds about 12 people (they all had 2nds!)


  • 1 box of shells
  • 2 jars of tomato sauce (When I’m pressed for time, I like the Kroger brand mushroom and green pepper sauce. It’s a little sweet.)
  • Sliced Pepperoni (I think I used about a pound)
  • 1 # Provolone (cubed up)
  • Parmesan cheese
  • 1 onion (diced)
  • 3 peppers (chopped; I bought the tricolor bag, but any kind will work)
  • 2 # of loose hot sausage
  • 6 eggs


Saute the peppers and onions in butter or olive oil for about 10 minutes. Remove from the pan. Brown and drain the hot sausage. Add the peppers/onion, hot sausage, and 2 jars of sauce to the pan. Cook for about 10 minutes on medium/low. Preheat the oven to 350 degrees.

Boil the pasta while the sauce is cooking. Once it’s drained, add the pasta to the sauce. Add the final mixture to a foil pan or any baking dish.

Cube up the provolone cheese. Whip the eggs. Add the eggs and the provolone to the foil pan and mix everything together. Bake for 25 minutes.

Remove the tray from the oven. Layer pepperoni over the whole thing, and then cover the pepperoni with Parmesan cheese. Bake for another 10 minutes.

Enjoy! I served this with homemade Yorkville Bakery bread.

Oven Baked Chicken with Salsa & Cheese

I’ve been nominated to cook lunch…again. I actually don’t mind, but I need to find something a bit healthier that we all like to eat.

Oven Baked Chicken with Salsa & Cheese


  • Boneless breasts (small to medium size)
  • Seasoning (your choice; I used our rotisserie seasoning)
  • Salsa (we LOVE corn salsa)
  • Cheese (I used slice cojack, brick, & hot pepper)


Preheat your oven to 400 degrees. Rub your chicken with seasoning. Cover the chicken with salsa. Wrap the pan in foil, and make sure it’s sealed enough so that the moisture won’t escape. Cook the chicken for at least 30 minutes (it’s fully cooked when it reaches 165 degrees).

Uncover the chicken, and then cover with sliced or shredded cheese. I really loaded them up, using 3 slices per breast. Bake for another 5-10 minutes until the cheese is melted.

That’s it! You could serve it over a bed of rice or eat it like a sub sandwich. I also like to sautee some peppers and onions to eat with it. Bonus points for making your own salsa or using sriracha mayo. I mashed up some sweet potatoes and served it over that because they’re good carbs. Well, that and I love them.

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Jebbia’s Market (located in Wheeling, WV) had some nice quality fingerling potatoes the other day, so I bought some to cook for the guys. I love going to buy fresh produce because you just never know what you’ll find!

Fingerling Potatoes


  • Dill
  • Salt & Pepper
  • Oil (I used olive oil)
  • Potatoes


I like to get my skillet nice and hot (6-7 on the stove top), and then throw in the potatoes. I don’t cut them because they’re small. I use like 3 tablespoons of olive oil. You really have to watch them to make sure they don’t burn. Stir them often to make sure they’re browned on all sides (at least 10-15 minutes).

Reduce your heat to 4 or 5, and keep cooking and stirring. After about 15 minutes, add your seasoning. Start small, taste, and then add more. You can always add more, but you can’t take away salt once you’ve used too much!

That’s it! I usually take one out after 30 minutes, let it cool, then taste. If I’m able to cut into it easily, the potatoes are finished.