Pizza al Taglio (Thick Crust Pizza)

Folks, it’s time for some real talk.

About Pizza.

Pizza is a beloved food in America, and each region of this country has their own take on it. In Chicago, deep dish is King. With its tall walls of crust and a sauce-first architecture, one might argue that it is more of a pizza casserole (though I wouldn’t say that in Chicago 😳). In New York (and New Jersey, if we’re being honest) it’s more of a thin triangle of sauce and cheese (maybe a topping or eight) that can be easily folded and eaten on the go, like a pepperoni taco (don’t repeat that on Mulberry Street NYC 🥺). And Detroiters prefer a thick crust pan pizza that’s all flipped around, with the sauce on top. No matter where you come from in America, you think your pizza is the best. Well, you’re wrong.

Being married to The Boy means eating a lot of pizza. For any newbies here, The Boy is an Italian-American, born on Staten Island, raised in New Jersey. His first teething ring was a stale slice of cheese pizza. Learning to make my own pizza was as much an economic decision as a culinary choice. For my Pizza al Taglio (literally translated to “pizza slice”), I take the best of thick, cheesy Sicilian pizza, merge it, just a bit, with Detroit Pizza, and serve it Roman-style on a slice of focaccia-like crust. This pizza is King in my house. Ask The Boy. (Read more…)

Chicken Parmesan Meatballs

Hi guys! I hope everyone is feeling a little bit less stressed than they were a couple weeks ago. I, for one, was feeling really great… until I asked Siri how long it was until Christmas. He (my Siri sounds like Hugh Grant) told me it’s only 37 days away. I was completely gobsmacked by that response (Hugh taught me that word). The only thing I’ve done in preparation for the holidays is to put up my Christmas tree. I decided to do it much earlier than I usually do, but I think a lot of us have decided it’s high time we added some joy to 2020.

The other thing I’ve been doing is seeing how many meals I can meatball. What? Yes, I’ve once again taken a meal that isn’t a meatball, and meatballed it. First there was my Chicken Piccata Meatballs (my most popular recipe to date!), coming soon are my Thai Coconut Curry Meatballs, and today I’m bringing you the recipe for my Chicken Parmesan Meatballs! Why? Because it’s 2020 and rules no longer apply. Anything can happen. Murder Hornets can be immortal and I can meatball an entire meal. How? (Read more…)

Chicken Piccata Meatballs

First of all, I love chicken. I know, I know. A lot of people think chicken is boring, and that can be true. But fried or roasted, smothered or skewered, I really love chicken. And if a classic roasted chicken with lemon is good enough for Ina and Jeffrey, who are we to judge? Seriously. Adding the refreshing, acidic punch of lemon to my beloved chicken dinner? I swoon. No really, I’m actually in danger of swooning just thinking about it right now.

I don’t even know where my love of lemon chicken originated. I mean, as I’m sitting here writing this, I pause, wracking my brain, and I cannot think of when was the first time I had any type of lemon chicken. It certainly didn’t come from the Korean side of my family. And if my grandma Olga Mae did anything with lemons, it was probably in the form of a dessert (helloooo lemon pound cake). I can only guess it must have been at some Italian-American Banquet Hall function in New Jersey, when I first met my husband’s family. Silver rows of massive chafing dishes filled to the brim with steaming stacks of Chicken Française (Fran-cay-see in New Jersey speak) or Chicken Piccata. Can you picture it? The velvet-lined walls, for whatever reason? Classic Jersey Italian stuff. Wherever it was that my tastebuds first met lemon chicken, it quickly became a love everlasting. Swoon with me. Ahh. Over the years I have played around with various lemon chicken recipes, and I make a pretty great Chicken Piccata, but lately I’ve been seeing people turning a lot of things that aren’t meatballs into meatballs and I thought “Why not?” So, let’s make some lemon chicken meatballs! (Read more…)

Greek Salad with Herb Marinated Feta

Hi guys! I hope everyone is having a safe and happy end of Summer! Last week I shared my family’s new obsession, Greek Chicken Skewers with Tzatziki Sauce, and I’d like to introduce it’s best friend, Greek Salad with Herb Marinated Feta. This incredible salad has been on repeat almost weekly (sometimes twice in a week) ever since we went into quarantine 865 years ago, and knowing that it’s on the day’s menu immediately brightens our mood. Who knew that a salad could make anyone so happy? Yes, it’s perfect with the chicken skewers, but it’s also amazing with some orzo tossed in for a filling main dish salad, and it’s customizable with whatever fresh vegetables you have on hand.

I know, I know, it’s almost Fall, so why am I posting a refreshing Summer Salad? Because, despite the oppressively rude heat and humidity, I can’t let go of the Summer and the safety of everyone staying home a little while longer, and also this salad is so dang good that sometimes I don’t care about seasonality. (Read more…  )

Greek Chicken Skewers with Tzatziki Sauce

𝘛𝘦𝘯𝘥𝘦𝘳 𝘺𝘰𝘨𝘶𝘳𝘵 𝘮𝘢𝘳𝘪𝘯𝘢𝘵𝘦𝘥 𝘎𝘳𝘪𝘭𝘭𝘦𝘥 𝘎𝘳𝘦𝘦𝘬 𝘊𝘩𝘪𝘤𝘬𝘦𝘯 𝘚𝘬𝘦𝘸𝘦𝘳𝘴 𝘸𝘪𝘵𝘩 𝘛𝘻𝘢𝘵𝘻𝘪𝘬𝘪 𝘚𝘢𝘶𝘤𝘦 𝘤𝘢𝘯 𝘣𝘦 𝘨𝘳𝘪𝘭𝘭𝘦𝘥 𝘪𝘯𝘥𝘰𝘰𝘳𝘴 𝘰𝘳 𝘰𝘶𝘵 𝘢𝘭𝘭 𝘺𝘦𝘢𝘳 𝘭𝘰𝘯𝘨 𝘧𝘰𝘳 𝘢 𝘲𝘶𝘪𝘤𝘬 𝘢𝘯𝘥 𝘦𝘢𝘴𝘺 𝘥𝘪𝘯𝘯𝘦𝘳.

Greek Chicken Skewers with Tzatziki Sauce with Greek Salad and garlic Butter Naan
Greek Chicken Skewers with Tzatziki Sauce

Hey guys! How’s it going? I know haven’t checked in much lately, but things have been a bit chaotic in our little corner of the universe for a while now. Most days you’ll see me post something delicious on my Instagram account, and I try to get a recipe up on the blog once a week, but over the past six months it’s been progressively more difficult to keep up with that schedule. Even though I’m not out there with The Boy on the frontlines, it feels like I can never get a moment to catch my breath these days, you know? Regardless, The Boy has to eat, and so do I, so I’ve been cooking nearly every day and sharing our meals on my Instagram Story. Even if you haven’t been keeping up with me there, here’s some good news: I have a backlog of popular recipes that you’ve been asking for, and I’m ready to start sharing them! First up is a recipe that I’ve made at least half a dozen times in the past few months and have even shared with my daughters for recipe tests in their home kitchens.  Great reviews all around! My girls and The Boy are all over the moon for it, so now I’m giving it to you!

This is a good one guys! My Greek Chicken Skewers with Tzatziki has been on repeat all summer long. Tender yogurt-marinated grilled chicken, fresh summer veggies grilled to a caramelized golden brown, all served with a tangy tzatziki; we just can’t get enough! Let’s go!! (Read more…)

Cajun Salmon Pasta

I just realized that, since the beginning of the pandemic, I’ve only posted one non-baked good, and it was a big pan of Cheesy Scalloped Potatoes with Ham. That’s crazy! I’m more than baked goods! I am also all the other carbs!  Like this recipe for Cajun Salmon Pasta. It starts out sounding healthy (cuz y’know, salmon) and then BAM 💥 PASTA! But let’s be honest for a second, things are whacked out right now. I will worry about my relationship with carbs later. Or not. But, right now, we all just want to eat something that will fill this empty hole where normal life used to be. That’s healthy, right? I think so! Seriously, this is a (generally) healthy meal, with a zip of spice, all those Omega-3 fatty acids everyone is raving about… and some noodles. Doesn’t that sound nice? Yes, yes it does.  (Read more…)

Braised Korean Short Ribs

There’s something about slow braised beef ribs that gets my mouth watering just thinking about them.  And smelling them cook? Oh no.  I can’t get anything else done until I eat them.  Short ribs that have been cooked low and slow, that literally fall off the bone and keep falling apart as you eat them make me crazy. 😜 When I was a kid, I remember my Mom cooking short ribs like this on the stove, simmering them for hours in a sauce similar to galbi (grilled Korean short ribs) or bulgogi (grilled sliced beef.) The long cooking time gave everything a deep, intoxicating flavor and aroma and, when you finally got to eat them, the meat fell apart with a mere glance.  It’s similar in some ways to the Galbi Jjim recipe I posted earlier on the blog, but has a sweet and savory taste all its own. I’ve received more messages and comments asking for this recipe than any other dish I’ve ever posted on my Instagram account (second only to my chocolate cake.)  The recipe is so popular that Hmart recently asked me to do a video demo for their website. So… these ribs are kind of a big deal. 😉

Give this recipe a try and you’ll remember your own Korean mom’s cooking… even if you’re not Korean  (Read more…)

 

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 then he ate every bite.  And then he got a second sandwich.  And then he came back with an extra serving of plain Sausage and Peppers.  I’m sorry (not 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…)

Seared Salmon in Lemon Dill Cream Sauce

I don’t recall eating a lot of fish in my childhood.  I know I had fried catfish when I visited Grandma Olga Mae in Mississippi.  I remember my brother and I lying that we caught some rainbow trout in Yellowstone (we paid a guy five bucks for his) and our mom cooking it.  I also recall my mom catching a bucket full of sun perch in Canyon Lake, Texas when I was a kid, but I think I was too traumatized by her killing them by hitting their heads on a rock to remember  if I ate any.  So yeah, other than whatever fish they use in the Fish and Chips at Long John Silvers, I really don’t remember a lot of fish in my life.

And then I moved to Oregon and ate salmon.  Oh my, The Salmon.  My gateway fish.  The fish that opened the the flood gates for fish to enter my life.  And still my absolute favorite fish to cook and eat.  This recipe is kind of an homage to the Parmesan Baked Salmon  my oldest daughter loved from The Mesquitery in Hood River, Oregon.  It’s lightened up with lemon juice and fresh herbs, but I think she’ll like it.  I think you will too! (Read more…)

Mediterranean Grilled Shrimp

America.  We love our shrimp.  I read a statistic once that said the average American eats over 4 pounds of shrimp per year.  Per person.  Amateurs 🙄.  But I get it, shrimp has a lot of things going for it.  It’s a relatively inexpensive seafood that has a kind of luxury reputation.  It’s also high in iodine and protein, and has a ton of those fancy omega-3 fatty acids everyone is talking about, so it’s a bit of a nutritional show off!  From a culinary standpoint, shrimp has a great sweet flavor, is available year round and is easy to prepare.  It can be served hot or cold, poached, baked, fried, grilled… the choices are endless.  As Cady Heron said in Mean Girls, “The limit does not exist.” (Read more…)