Whatchu Cooking? Sharon’s Cheesy Mini Bakes & Summer Sangria
About five years ago, my oldest sister Denise, gave me a large, multifunction toaster oven with two cooking racks and enough space to bake a full-sized round pizza. I intentionally kept it unopened in its original box because I had already envisioned it in the studio space I was redesigning. Now that the space is complete, I am finally ready to put it to use and try a few new recipes.
Recently, while scrolling through Instagram, I came across a dish that immediately caught my attention. It looked delicious, simple to prepare and easy enough to recreate without a long list of complicated ingredients. I didn’t save the original recipe, but I remembered enough of what I saw to create my own version.
So tonight, I’m giving it a try with a few personal touches and calling it “Sharon’s Cheesy Mini Bakes.”
What I also liked about the recipe was how practical it seemed. Depending on what you already have in your kitchen, the ingredients should cost around $30 or less and preparing them in individual mini loaf pans makes it easy to portion out several meals at once. That means lunch or dinner can already be taken care of for the next two or three days.
Simple, affordable, delicious—and one less thing to think about when it’s time to eat.
Sharon’s Cheesy Mini Bakes
I plan to prepare these in individual mini loaf pans, which makes it easy to create different versions and portion out a few meals for later. I’ll be using small disposable aluminum pans, which are inexpensive and easy to find wherever basic kitchen and baking supplies are sold. If you already have reusable mini loaf pans at home, those will work just as well. Either way, the individual portions make storing, reheating and planning lunch or dinner for the next couple of days especially convenient.
Ingredients
Lean ground beef
Ground Italian sausage or turkey sausage (for a no-pork option)
Meat alternative: If you don’t eat beef or pork, shredded chicken thighs or chicken breast can easily be substituted.
Onion and a variety of bell peppers (red, green and yellow)
Tomato paste
Garlic powder, Italian seasoning and black pepper
Mozzarella and your favorite shredded cheeses
Pepperoni or turkey pepperoni, optional
Zucchini, carrots, broccoli, cauliflower and mushrooms, optional
What I'm Planning to Do
Brown the ground beef and sausage, then lightly sauté the onions and peppers.
Add the tomato paste and seasonings, combine everything together and allow the mixture to simmer for a few minutes.
Divide the mixture among the mini loaf pans and customize each one with your preferred toppings and vegetables. I plan to add pepperoni to a few, veggies to others, and for my own little spin, add a small dollop of either sour cream, ricotta or cream cheese before finishing each one with plenty of shredded cheese.
Each one adds something a little different: sour cream gives a slight tang and extra moisture, ricotta adds a mild, soft creaminess, and cream cheese creates a richer, fuller flavor with a smooth, creamy texture.
Bake at approximately 375°F until the cheese is melted, bubbly and lightly browned.
Simple.
Now, What Are We Drinking?
Since summer is slowly winding down, I want something refreshing, colorful and easy to enjoy alongside the mini bakes. I love a good sangria, especially when it is filled with fresh fruit and served nice and cold.
And because presentation matters too, pour it into one of those pretty glasses we sometimes save for company.
Not today. Use the glass.
My Alcohol-Free Summer Sangria
Concord grape juice or red grape juice
Cranberry or pomegranate juice
Orange juice
Sparkling water or ginger ale
Fresh oranges, berries, apples or peaches
Ice
Add the juices and fresh fruit to a pitcher, stir well and allow everything to chill together. Just before serving, add sparkling water or ginger ale, pour over ice and garnish with fresh fruit.
My version will be alcohol-free, but if someone prefers to add red wine and create their own version, that works too. No judgment from Grace Café.
Sometimes a recipe you spot while scrolling becomes the inspiration for something completely different once it reaches your own kitchen.
I'll let you know how mine turns out.
Bon Appétit!