Oh yeaaaaaaaaaa! There’s nothing I love more than chicken than BBQ chicken. Mix that in with your favorite Cabernet Sauvignon, and you’ve got yourself one heck of a meal! Although any red wine can be used with this sauce (as long as it’s not a dessert wine), I personally chose...
This has to be one of my favorite Italian pasta dishes. Pasta al Pomodoro literally translates to “Pasta with tomato” in Italian. It’s light, fresh and completely uncomplicated. If you’re looking for a 10 minute dinner to make your taste buds scream, you might enjoy this. The key is to use fresh ingredients.
I have to admit, it has taken me a while to develop a love affair with pesto sauce. I had no idea why I didn’t love it because basil is one of my favorite herbs on the entire planet. I love basil in all forms so why not pesto? Little did I know it was because I am not the biggest fan of pine nuts and most pesto recipes call for pine nuts. Ah ha! It’s amazing what a little research does.
So this is my rendition of an Eggs Benedict using steak instead of ham. I also substituted the traditional hollandaise sauce in lieu of a goat cheese/dijon sauce which doubles as a great dipping sauce for the side of garlic roasted potatoes!
So this week’s food obsession is brunch. I don’t know why, but I like the word BRUNCH and everything it embodies.
I made this frittata long time ago and was craving it in a major way today. If you’re not familiar with a “frittata”, it’s simply an Italian style omelet. You start it on the stove and then place it in the oven for the last 10 minutes to bake then serve it in slices like you would a slice of pie.
I know this recipe has DANGER written all over it. Trust me when I say it is. We’ve been eating off of it for two days. We’re a household hooked on dairy and carbs but hey – we’re a happy couple of gals LOL! Pair this with a Pinot Grigio (from Italy, not CA) and you’ll be in a cheese lovers heaven. And there’s broccoli in it! That way you can say you had your green veggies. At least that’s our story and we’re sticking to it. 🙂
One of the little gems I brought back from our last trip to Texas (other than getting to spend time with the fam) was this recipe. My super fabulous mother-in-law, Roxanne Keefer, is not only one of the most intelligent people I’ve ever met, but she also served us a dish that made my head spin!
One of my most favorite sauces for pasta is a creamy butter sauce or as we call it in the U.S., “Alfredo sauce”. From what I’ve read, Alfredo sauce isn’t authentically Italian because the original sauce was just butter and parmigiano cheese. I don’t know who added...
Chicken & Portobello Fricassee served on egg noodles (serves 4) • 4 bone-in, skin-on split chicken breasts (about 1.5 pounds) OR 1.5 pounds of Chicken Thighs (if you prefer dark meat) • Salt and pepper • 2 teaspoons vegetable oil • 2 onions, chopped fine • 5-6 garlic cloves, minced...