The food: Is it clear yet that I have a soft spot for foods that are best described as ooey gooey? Whether it’s super moist baked goods or extra cheesy dinners, I love rich, delicious treats. Not healthy, but absolutely delicious. This certainly holds true when it comes to my favorite Italian dishes. Cheese manicotti with meat sauce is high on the list, and this version with a hint of nutmeg makes me really happy.

The music: Italian food makes me think of Frank Sinatra, which stirs up images of New York City. I don’t think it’s crazy to say that Old Blue Eyes passed his baton along to a man born in Queens, Billy Joel. (Sinatra actually did covers of some Joel songs toward the end of his career.) This Joel album is nearly as old as me (and that’s old!), so it seems hard to believe that it was his fifth. “The Stranger” is the album that put Joel on the map; it’s #70 on Rolling Stone’s list of the 500 greatest albums of all time (we’re slowly but surely chipping away at this list in our collection). It’s fitting for this meal that the album features, “Scenes from an Italian Restaurant.” Most of what’s here is great, but I’m especially fond of “She’s Always a Woman,” and “Movin’ Out.”

Listen to Billy Joel’s “The Stranger” on my “Cheese Manicotti” playlist on Spotify.

The most difficult part of making manicotti, in my opinion, is stuffing the cooked shells. Do it too soon and they are too hot to handle. Wait too long and they get sticky and tear. My best advice is to pull the shells out of the hot water one at a time and lay them flat on a no-stick surface, not allowing them to touch each other. As soon as you can handle it, pick up one shell and use a spoon to drop filling inside and then immediately lay the filled tube in the baking dish. There’s no magic here, the key is just to move quickly but carefully.

This cheese manicotti includes a bit of nutmeg. Believe me when I say that a little goes a long way. It lends a touch of sweetness to the dish (reminiscent of a cannoli) that I really love, but feel free to skip it if it’s too weird for your palate. But please, for the love of all things holy, if you’re going to the trouble of making cheese manicotti, top it with homemade pasta sauce. It makes all the difference, taking the dish from decent to decadent. Also, don’t skimp on the cheesy filling or the cheese on top. You’re already indulging, so go for it. Just work out a little harder the next day or eat salad for a week to compensate for the calories.

Looking for more Italian dinner recipes? Try my Chicken Alfredo with Sun-Dried Tomatoes and Grilled Pizza, too.

Ingredients

• 1 box (8 oz.) manicotti shells (approx. 10 shells), cooked, drained, and cooled
• 1 container (15 oz.) ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese, divided
• 2 eggs, lightly beaten
• 1 tsp. Italian seasoning
• 1/8 tsp. nutmeg
• Salt and pepper to taste
• 4 cups pasta sauce

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine ricotta, mozzarella, 1 cup Parmesan, eggs, seasoning, salt, and pepper. Use a spoon (or a plastic bag with a hole cut out) to stuff shells.
3. Cover the bottom of a 9×13-inch baking dish with 1 cup pasta sauce. Line the filled manicotti tunes in the dish, and cover with rest of the sauce. Top with remaining Parmesan. Bake until bubbly, about 30 minutes.

https://www.cookingwithvinyl.com/cheese-manicotti/ ® Cooking with Vinyl (do not reproduce without permission)

The food: My favorite cut of meat, hands down, is beef short ribs, which are larger and meatier than their pork counterparts. They aren’t exactly healthy, but these chunks of beef are definitely worth splurging on from time to time. Over the years, I’ve ordered short rib sliders, nachos, tacos, and more from restaurants. I decided it was time I learn to make the meat, starting with the basics. Making these beer-braised short ribs in a slow cooker means you’ll come home to fall-off-the-bone meat after a hard day’s work. For a full meal, cook the meat with veggies (as with pot roast), which add earthiness and a different texture to the mix.

The music: When I’m eating a slow-cooked, hearty meal, I like to listen to something equally full bodied. The Head and The Heart is a Seattle-based folk rock band that soared up the alternative charts in 2011 with the release of this self-titled debut album. The LP includes the hit single, “Lost in My Mind,” and nine other mellow, moody, beautiful songs. A cool side note about this album is that it was released by the famous Sub Pop Records label. Founded in 1986, Sub Pop is best known for launching the Seattle grunge rock scene by first signing the likes of Nirvana, Soundgarden, and Mudhoney. This fine pedigree continues today with some pretty cool acts, including Fleet Foxes, Mogwai, and The Postal Service.

Don’t own “The Head and the Heart”? Listen on my “Beer Braised Short Ribs” playlist on Spotify.

When choosing beef short ribs, pick pieces that are as big as possible (they shrink as they cook, of course). There tends to be as much fat as meat on short ribs—that’s what gives them all that juicy flavor—so be prepared to do some trimming when you eat. The good news is the meat will fall right off the bone after a few hours in the slow cooker. A word of warning: These may be beef bones, but they aren’t suitable for your dog after stewing all day (we learned that lesson after our pup ate half a bone before we realized it).

Looking for other ways to use your slow cooker? Try my recipes for Pulled Pork or Chicken Chili.

Beer Braised Short Ribs in a Slow Cooker

Ingredients

• 1 small onion, sliced
• 2 carrots (or 14 baby carrots), chopped
• 2 celery stalks, chopped
• 5 cloves garlic, minced (about 1 tbsp.)
• 2 tsp. Worcestershire sauce
• Salt and pepper
• 1-2 lbs. short ribs (about 4 ribs)
• 1 tbsp. oil
• 1 beer (use cider if you’re gluten free)

Instructions

1. Line the bottom of slow cooker with the vegetables, garlic, and Worchestershire sauce.
2. Lightly salt and pepper all sides of the short ribs. Heat oil in a large skillet. Sear all sides of the short ribs, about 30 seconds per side, to lock in juices.
3. Place ribs on top of the vegetables. Pour beer around the inside perimeter of the slow cooker. Cook on low 4-6 hours, until meat falls off the bone.
4. Place ribs on plate, scoop out vegetables with slotted spoon and serve on the side.

https://www.cookingwithvinyl.com/beer-braised-short-ribs-in-a-slow-cooker/ ® Cooking with Vinyl (do not reproduce without permission)

The food: I came across a cute silicone candy mold from Good Cook at the grocer after a workout, when I felt like I had “earned” a sweet treat. I don’t decorate for the holidays, and definitely don’t cook for them. Yet for some reason, I bought…

Pasta sauce out of a jar or can? Ick. In addition to being full of nasty preservatives, the pre-made stuff lacks soul. If you’re a fan of chunky, veggie-filled, and meaty sauce for your spaghetti, manicotti, and other Italian meals, give this recipe a shot. Yes, it takes a lot more time than just grabbing something from the pantry, but it tastes so much better. Also, you can double or quadruple the recipe and freeze (or can, if you’re into that) the leftovers for later use.

Ingredients

• 1 lb. ground beef
• 1 small onion, diced
• 1 green pepper, diced
• 1 28 oz. can diced tomatoes
• 3 8 oz. cans tomato sauce
• 2 tbsp. garlic
• 1 tbsp. Italian seasoning
• 1 tsp. kosher salt
• 1 tsp. ground pepper

Instructions

1. Brown beef. Drain, if needed, then add onion and pepper and cook until vegetables are translucent.
2. Transfer meat mixture to large sauce pot. Add tomatoes, sauce, garlic, seasoning, salt, and pepper. Cook over low heat for at least one hour, allowing flavors to meld.

https://www.cookingwithvinyl.com/pasta-sauce/ ® Cooking with Vinyl (do not reproduce without permission)

The food: It’s always handy to have some recipes in your back pocket for those nights when it seems there’s nothing in the house to eat. This cheeseburger soup is a great example. It’s a fantastic way to use up leftover ground beef, and it comes together so quickly that you can make it and eat it in less than half an hour. Plus, you get protein and veggies (along with cheese, because cheese makes everything better). Cheeseburger soup isn’t glamorous, but it’s easy, quick, and sure to please picky palates that would rather visit the golden arches than eat a home-cooked meal.

The music: During a music-filled road trip a couple of years ago, my friend Megan and I decided we should evaluate future boyfriends on just one criteria—does he like Phil Collins? Those who don’t should be kicked to the curb. Phil’s a genius and 1985’s “No Jacket Required” is a classic. Imagine my horror, then, to learn the man of my dreams hates Phil Collins—I mean loathes and wishes ill will upon. Lucky for him, I gave my man a pass on this obvious shortcoming (don’t tell Megan), and wait until he’s not around to listen to Phil. This LP kicks off with its biggest hit (and my least favorite song on the album), “Sussudio.” You can make this soup before Side 1 wraps, and then eat while listening to Side 2, which is bookended by big hits—”Don’t Lose My Number” and (my favorite) “Take Me Home.”

Want another easy soup recipe? Try my Butternut Squash Soup, too.

Ingredients

• 1/2 lb. ground beef
• 1 tsp. garlic
• 1/2 cup carrots, chopped
• 1/2 cup onion, diced
• 1/2 cup celery, chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. basil
• 1 cup chicken broth
• 1 tbsp. butter, softened
• 1/8 cup flour
• 1 cup milk
• 1 cup shredded cheddar cheese

Instructions

1. Brown the ground beef.
2. Add garlic and carrots. Cook 2-4 minutes. Add onion, celery, salt, pepper, basil, and broth. Bring to a boil, then reduce to a simmer. Cover. Cook 5 to 7 minutes, until vegetables are softened.
3. Add butter. Stir in flour slowly, so it doesn’t clump. Add milk cheese.

https://www.cookingwithvinyl.com/cheeseburger-soup/ ® Cooking with Vinyl (do not reproduce without permission)

The food: I’m not going to lie. There’s nothing low-fat, low-calorie, low-carb, or low anything about this baked Chicken Alfredo with Sun-Dried Tomatoes. It’s a creamy, cheesy guilty pleasure—and I say enjoy it to your heart’s content. In fact,…

The food: In most cities, the only options for delivery food are pizza and Chinese. I eat more Asian food than I’d like to admit because it would mean owning up to my incredible laziness. What drives me nuts about ordering in, though, is how damn expensive it… The food: There are two kinds of people—those who like sweet cornbread and crazy people. That may sound unfair, but this is my blog and I get to make the calls around here. Sweet cornbread is the perfect side for chili (try my Slow Cooker Chili recipe), red beans and… The food: I only recently heard the term overnight oats when my Pinterest feed was flooded with recipes for them. For days when I get sick of cold cereal, I hoped this grab-and-go oatmeal would provide a tasty and easy alternative. After reviewing a dozen versions… The food: In the winter months, I eat chili at least a few times a month. It’s great comfort food for cold days; the spicy, hearty stew warms my body and my soul. Plus, slow cooker chili is something you can quickly prep in the morning and let cook all day. Who… The food: Sometimes you just want ooey gooey, all-American chocolate chip cookies. When the craving strikes, I like to bake rather than buy because homemade tastes so much better and they are really easy to make. I created this super-simple recipe by combining several…

The food: Mexican food is such a great guilty pleasure. After all, it’s very often deep fried and loaded with cheese—and when you visit a hole-in-the-wall restaurant (the best kind), it’s likely also swimming in oil, butter, or lard. To save us all a few…

The food: This year, we planted a pretty large raised-bed garden (it’s about 6 x 18-feet) and our six tomato plants yielded a decent crop. There was no way we could eat them all while they were fresh, so we had to learn a thing or two about canning. We decided… The food: We were gifted a KitchenAid stand mixer with the ice cream maker about a year ago (thanks, dad!). Since then, I’ve been experimenting with recipes in hopes of figuring out the easiest way to get creamy delicious homemade custard. I think this fits the… The food: About a year ago, I ate Mexican street corn for the first time … and fell in love. It’s charred sweet corn, onions, jalapenos, lime juice, and seasonings, all mixed with a healthy dose of mayonnaise. The results are spicy and creamy — the… The food: In my Q&A with Chef George Formaro earlier this week, I discovered his guilty food pleasure is a juicy steak with decadent Bearnaise sauce. He was kind enough to share his recipe for a classic steak Bearnaise, along with some helpful hints for getting it… The food: Admit it. There are times when nothing (and I mean nothing) is as satisfying as chocolate. On those days, it’s smart to have this recipe for chewy chocolate cookies handy. These cookies super rich and moist, which tends to happen when you use a couple… This post may contain affiliate links, which means we may receive a commission if you purchase through our link. Clicking these links won’t cost you any extra money and they help keep this site up and running!   The food: This recipe was a request…by the…

Sun Studio in Memphis, Tenn., is the undisputed birthplace of rock ‘n’ roll. The Sun Records label, which launched the careers of Elvis Presley, Johnny Cash, Jerry Lee Lewis, and more, began as Memphis Recording Service in 1950. Owner Sam Phillips started… I make no secret that I’m a novice in the kitchen. After two decades of making little more than tacos and spaghetti, I really focused on learning to cook about 2 years ago. My skills have greatly improved, but I have a long way to go before I’d ever feel… When St. Louisans think about buying records, they head first to Vintage Vinyl. For more than 30 years, the store has operated out of a storefront on historic Delmar Ave., in the artsy U City Loop district just outside of downtown (and very near one of the… While I’m a big fan of record stores, one of my favorite places to buy vinyl is an estate sale. These whole-house garage sales are typically held after someone dies or moves. Depending on the size of your city, there may be dozens of sales each weekend and, by…

The food: Sometimes you just want to clog your arteries a bit with a big, juicy steak topped with butter and cheese. When that mood strikes, make it worthwhile with a fatty bone-in ribeye and decadent gorgonzola compound butter (mitigate your guilt by adding a healthy…

The food: Butternut squash soup is one of my fall favorites. Sweet, spicy, thick, creamy…it’s all sorts of autumn goodness. It’s also something I never thought I could make, but thanks to this blog I decided to give it a shot. I looked up about a…

The food: When the temperatures drop, I often fire up the slow cooker and make warm and hearty chili. Although I really like spicy red chili, sometimes I want something milder. On those days, chicken chili fits the bill. There’s still plenty of kick in this stew, thanks to the chili powder and jalapeño, but the chicken, white beans, and broth are a little easier on the stomach than beef, red beans, and tomatoes.

The music: Easygoing comfort food goes best with easygoing comfort rock. The Allman Brothers Band were the Founding Fathers of Southern rock, a sound that is equal parts country, blues, and rock-n-roll. “Brothers and Sisters” is their fourth studio album, coming out in 1973, hot on the heels of their mega successful “Eat a Peach” album, and following the deaths of key band members Duane Allman and Berry Oakley. Recorded on the historic Capricorn Sound Studios label (this NPR story offers a quick history on the studio), the album includes the band’s only big single, “Ramblin’ Man.” These guys like to jam, so there are only seven songs on the album, but it’s perfect for sitting down and relaxing on a cold day with chili.

Just like this worn 70s album, chili gets better with age. What you see in these photos is the chili right after it cooked for 4 hours. It was darn tasty then, but it gets thicker and more flavorful the longer it sits. Also, mashing half of the beans before cooking the chili is a neat little trick for thickening up the stew.

Need more ideas for shredded chicken? Try my recipe for Baked Chicken Quesadilla, too.

Slow Cooker Chicken Chili

Ingredients

• 1 tbsp. oil
• 1 lb. chicken
• 1 1/2 tbsp. chili powder
• 1 small onion, chopped
• 1 jalapeño pepper, diced
• 2 15-oz. cans of white beans, drained and rinsed
• 1 14.5 oz. can chicken broth
• 2 cups shredded cheddar cheese
• ¼ cup sour cream

Instructions

1. Heat oil in skillet over medium-high heat. Add chicken. As it cooks, use a fork to shred the meat. Add chili powder. Cook until browned. Add onion and pepper; cook until tender. Transfer to slow cooker.
2. Mash half of the beans in a small bowl. Add mashed beans, along with remaining beans and broth, to slow cooker. Cook on low for 4 hours.
3. Serve topped with cheese and sour cream.

https://www.cookingwithvinyl.com/duet-slow-cooker-chicken-chili/ ® Cooking with Vinyl (do not reproduce without permission)

Why buy pizza sauce for several dollars when you can make your own for a fraction of the price? Bonus: It doesn’t have all the sugar and preservatives of the store-bought junk. This super-fresh recipe is sweet and spicy, and will make a few personal pizzas. Storing leftovers in the fridge for a week or so is just fine. Try this pizza sauce recipe on my Grilled Fig and Pancetta Pizza.