Pizza Pasta

Are you a fan of pizza 🍕? Do you love pasta? If you answered yes to both of these, then this dish is for you & you should keep reading!!

We got this TasteBuds recipe back in the spring & as usual, we played around with it, switching up the ingredients to what we prefer. This recipe is so delicious that I doubled it & the kids ate the lot 😂

I am not the biggest fan of pepperoni, so I took the casings off some Italian sausage & cooked it up. It really tastes so good with sausage.

I highly recommend this Everything but the Pizza Seasoning. It takes this pasta dish to another level & is a key ingredient in the flavour department

Pizza Pasta                           Serves: 4

  • 1 tbsp Salt
  • 8 oz. Ziti or any short pasta
  • 1 tbsp Vegetable Oil
  • 1 small Onion – chopped
  • 1 Bell Pepper – chopped
  • 1 lb Sausagemeat – cooked & crumbled
  • 1/4 cup Heavy Cream
  • 3 tbsp
  • 1 cup Parmesan Cheese – finely grated
  • 2 Tomatoes – chopped
  • Optional: other toppings such as Olives, Basil leaves, Mushrooms etc.

Bring a pot of water to a boil & add the salt. Cook pasta for 1 minute less than instructed on the package. Reserve 1 1/2 cups of pasta water before draining (to be used in the sauce)

Heat oil in a 12″ skillet over a medium heat for 3-4 minutes. Add the onion & pepper & cook until the onion is translucent. Add cooked sausagemeat

Add in 1 cup of pasta water, the cream & seasoning & bring to a simmer

Stir in the cooked pasta, parmesan cheese & tomatoes. Simmer until the pasta is tender & the sauce coats the noodles. Add the additional pasta water if the sauce gets too thick.

Serve with any additional toppings & a salad

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My Favourite Pizza Dough

Pizza is a favourite of mine, although I will eat anything really on my pizza, I am not the biggest fan of pepperoni. We have tried out many different types of pizza, but I do have some favourites, donair, barbecue chicken, meatball & pizzas with fresh toppings!

Sometimes when we don’t have time to make pizza dough, we will use naan bread as our base. You could also use a Pillsbury crust or even a ready made crust from a store, but for the sake of this post, let me share with you my pizza dough recipe 😉


  • 1 cup Warm Water
  • 1 tbsp Shortening
  • 1 tbsp Sugar
  • 2 2/3 cups All Purpose Flour
  • 1 1/4 tsp Yeast


Add the warm water, yeast & sugar to a medium bowl & leave for 10 minutes or until the yeast has activated.

Add the remainder of the ingredients & mix together. Knead for about 8 minutes or until smooth. Cover & rise for 1- 1 1/2 hours or until doubled in size.

This will make 2 pizza crusts

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Shrimp Fettuccine

Looking for a very simple one pot meal? This can be made with or without shrimp, you can add sliced grilled chicken to the top or nothing at all & serve it as a meatless dish. It is such a versatile dish that you can make as fancy or as plain as you wish

One skillet is all you need & my favourite for this is the 12″ Nonstick Skillet. I love the higher straight sides, which makes skillet meals so much easier, especially when cooking for larger numbers.

12″ Non Stick Skillet

I love to be able to use herbs freshly picked from the garden & the herb mill is so handy to get the herbs chopped up & ready to go.

Shrimp Fettuccine

  • 1 tbsp Olive Oil
  • 4 cloves Garlic – pressed
  • 2 cups Chicken Broth
  • 1 cup Milk – or more as needed
  • 2 tbsp Unsalted Butter
  • 8 oz Fettuccine- uncooked
  • Salt & Pepper – to taste
  • 1/4 cup Parmesan Cheese – freshly grated
  • 2 tbsp Parsley Leaves – freshly chopped

Heat oil in a large skillet over medium high heat. Add garlic & cook, stirring frequently, until fragrant, about 1-2 mins

Stir in chicken broth, milk, butter, & fettuccine; season with salt & pepper, to taste

Bring to a boil; reduce heat & simmer, stirring occasionally, until pasta is cooked through, about 18-20 mins

Nestle the raw shrimp in the pasta & cook until pink & plump. Stir in parmesan cheese

If the mixture is too thick, add more milk as needed until desired consistency is reached

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Mini Corn Dog Muffins

These muffins are so perfect for snacks, appetizers, kid lunches & more! This one batch made 48 muffins, but I can freeze anything I don’t need right away so they are ready for another day 😁

I prepped all my ingredients beforehand & so it only took about 6 minutes from start to finish. This would be such a great recipe for kids to make & depending on their age, they could even make it by themselves!

These prep bowls are perfect for getting your ingredients ready
These are my absolute favourite mixing bowls. I use them multiple times every day & clean up in a breeze!
You will want a good quality mini muffin pan for this recipe. These are my favourite pans. The muffins just slide right on out, no sticking 😍
The small scoop is the perfect size for the mini muffin pan. It scoops 1 tbsp every time!

Mini Corn Dog Muffins

Serves: 48                   Calories: 78


  • 1/2 cup Butter
  • 1/2 cup Sugar
  • 2 Eggs
  • 1 cup Buttermilk
  • 1/2 tsp Baking Soda
  • 1 cup Cornmeal
  • 1 cup All-Purpose Flour
  • 1/2 tsp Salt
  • 8-10 Hot Dogs – cut into 1″ bites


Whisk together butter & sugar. Add eggs & stir well.

Add buttermilk & continue to whisk.

In a separate bowl, combine baking soda, Cornmeal, flour & salt, & stir to combine. Whisk into the wet ingredients in two batches.

Spray (or brush) a mini muffin tin with oil & spoon 1 tbsp of mixture into each well.

Place 1 hot dog bite into the middle of each well

Bake for 8-12 minutes at 375°F, or until cornbread is golden brown.

Cool in the pan for 5 minutes before serving

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Coronation Chicken Sandwiches

If you have never tried Coronation Chicken sandwiches, I would highly recommend trying them! They are delicious Mmmmm

Coronation Chicken was invented in 1952, for the coronation of Queen Elizabeth. She was only 25 years old. These sandwiches, although they take a bit more time, are so delicious & worth every minute of preparation.

Did you know that the reason why sandwiches taste better, is because the triangular shape allows for maximum exposure to flavours, due to the increased surface area of its more flavourful ingredients! 😲

The recipe calls for a sieve, this fine mesh strainer is the perfect tool for this. You can use it to rinse quinoa, strain soups and sauces until they’re silky smooth, and drain ground beef after you’ve browned it. The long handle lets the strainer rest on top of stock pots, leaving your hands free to pour the liquids.

Fine Mesh Strainer

Coronation Chicken

  • 1 tbsp Vegetable Oil
  • 1 small Onion – finely chopped
  • 1 tbsp Mild Curry Paste
  • 1 tsp Tomato Paste
  • 1 tbsp Red Wine Vinegar
  • 125 ml Chicken Stock
  • 1 Bay Leaf
  • Sea Salt & Black Pepper – to taste
  • 1 tsp Sugar
  • Juice of 1/2 Lemon
  • 450 ml Mayonnaise
  • 4 tbsp Apricot Jam
  • 2 tbsp Whipping Cream – lightly whipped
  • 1 lb Chicken – cooked & diced

Heat oil in a skillet, so it is hot but not burning. Add the onion & cook on low for 3-4 minutes

Stir in curry paste & cook for a further 2 minutes. Stir in tomato paste & remove from the heat

Add red wine vinegar, chicken stock & bay leaf, season with salt & pepper, return to the heat & bring to a fast boil

Stir in the sugar & lemon juice & simmer gently for 5-10 minutes. Strain the sauce through a sieve into a jug & leave to cool

Once cool, slowly add the curry mixture to the mayonnaise, stir in the jam & fold in the cream

Put the chicken in a large bowl & slowly pour over the sauce to coat the chicken

Any remaining sauce can be frozen for future use

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