Sheet Pan Sausage and Peppers

So this is what happened.  The Boy was studying for something at work.  An exam.  Grown up stuff.  But he forgot he had bought all the ingredients to make his Sausage and Peppers.  This is a meal that only he cooks.  I don’t mean that traditionally he’s the one who cooks Sausage and Peppers, I mean he’s the only one allowed to cook sausage and peppers. Ever.  But he’s busy now and the rest of us are hungry, so… I made them.  Gasp!! 😱 I know!!  But, it was Sunday, and Daughter #3 and I were binging something or other on Netflix, and I didn’t want to stand at the stove nursing vegetables and sausages.  So I went the sheet pan supper route, and oh boy did things go crazy!  The Boy emerged from his study cave, sat down, examined his Sheet Pan Sausage and Peppers sandwich, took one bite and said it was… better than his! 😳 And he looked VERY disgruntled when he said it.  And when he ate every bite.  And when he got a second sandwich.  And when he came back with an extra serving of plain Sausage and Peppers.  I’m sorry for stealing his “King of Sausage and Peppers” crown but this went over REALLY well, is what I’m saying.  You should try it too.  Maybe there’s an Italian Nonna you want to make mad? (Read more…)

Fresh Homemade Ricotta

“Little Miss Muffet, she sat on her tuffet (?), eating her curds and whey” is about to become very real right now, and there is no better way to demonstrate curds and whey than in making your own Homemade Ricotta Cheese! (a tuffet is a poofy stool, BTW)

Why should you make your own ricotta? First, because it is so much more creamy, rich, and smooth than the store-bought variety.  Second, you’ll love knowing every ingredient that goes into your cheese! No xantham gum or guar gum in sight!  Finally, bragging rights.  Don’t tell me you won’t feel pretty darn proud serving up a delicious manicotti or cannoli, stuffed with your very own homemade ricotta.  People will be sooooo impressed!  They don’t need to know how easy it actually is 😉  (Read more…)

Skirt Steak with Italian Chimichurri and Tomato Salad

Where do my recipe ideas come from?  Sometimes I’m inspired by reading cookbooks and magazines, or watching food shows on Netflix or Food Network.  Sometimes I wake up having dreamt something delicious.  And sometimes inspiration strikes when one of my daughters comes for a visit and bombards me with all the foods she wants to eat! We had just eaten a fantastic tomato salad with fresh ricotta on semolina toast and had some leftovers.  The next day, I asked my daughter what she wanted to have with the leftover toast and tomatoes, and she suggested steak with chimichurri and I thought “maybe I can make it Italian!” I looked on the Interwebs, but couldn’t find what I was looking for, so I created my own!

Chimichurri is a traditional Argentinian condiment made with parsley, vinegar, and garlic. It is usually served with beef, and is a staple on most family dinner tables in South America.  I wanted something with that fresh brightness, but with Italian flavors to compliment a tender grilled steak and the vibrant tomatoes.  Utilizing Italian herbs, and Calabrian chilis, this is a new take on a classic (Read More…)

Copycat Pepperidge Farms “Croissant” Pizza

Pizza.  A word that makes The Boy’s heart sing 🎶 .  Croissant Pizza.  Not exactly what he was thinking of.  But I have very different pizza dreams.  In the 90’s Pepperidge Farms revolutionized the Pizza Game (in my mind) when they introduced their line of Croissant Pizzas.  Flaky croissant dough, with a slightly sweet, tangy sauce, delicious toppings, MICROWAVED in minutes (this was Jetsons-level science here) in its patented micro-sleeve (woooo… more science!)!  I mean… LOOK AT IT 👀 Wow.

Alas, one day (POOF) they disappeared from freezer shelves.  There was no internet to speak of, so no way to find out why, and no eBay to use to track down that last box of perfection  😢

Well after years of lamenting the loss of this culinary wonder, and without the benefit of a time machine (as a child I was sure I’d have one by now) I decided I HAD to recreate it as best as I could.   I went with really traditional toppings, like you’d find on a 90’s frozen pizza, but hey, classics are classics for a reason!  But you can really do whatever you want! Have fun, try different sauces, different toppings, whatever you want! I mean, how good does salsa as a sauce, spicy ground beef, jalapeños, and monterey  jack cheese sound?!  With a little imagination, you too can have delicious Pepperidge Farms “Croissant” Pizza – without a time machine. Where science fails, we succeed! (Read more…)

 

Italian Pot Roast with Polenta

Italian Pot Roast with Polenta

One of the first meals I remember The Boy’s mother cooking for me was Braciole.  And yes, I capitalized the word Braciole on purpose.  He speaks of the dish with an almost religious reverance, so it seems fitting.   It’s essentially thin slices of beef, rolled around herbs and cheese,  tied up with string or skewered with a toothpick,  quickly seared, and then slowly simmered in “gravy” (Jersey Italian for red sauce).  My now Mother-In-Law hasn’t made that dish in years, but even so, I don’t think I’ll ever try to make it for The Boy.  A girl just doesn’t put her food up for comparison with the one dish he most remembers his mother making.  But this Italian pot roast is as close as I’ll ever come to the Legend of the Braciole. (Read more…)

Hawaiian Pizza

hawaiian pizza 2

I’ve entered the controversy of whether pineapple and ham belong on a pizza and come down firmly on the right side of the argument.  Hawaiian Pizza is a legitimate pizza!  If The Pioneer Woman can make dessert pizza (which sounds amazing, by the way) and get away with it, then we can make a pineapple and ham pizza with all the confidence in the world! (Read more…)