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…)
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…)
I grew up in the 70’s. I’m not old, I’m a classic. Anyway, in the 70’s, moms were just getting out into workforce in larger numbers (smoking their Virginia Slims and wearing Charlie! Cologne) and fast and easy meal solutions were really making headway in American kitchens. There were TV dinners, of course, but there were also a number of instant sauces and coatings designed to make quick meals that tasted (allegedly) homemade. My favorite of all these had to be Shake ‘n Bake. Bread crumb seasoning mixes that you used to coat pork or chicken and baked for a “Better Than Frying” fast meal! The commercials were GREAT, some little kid (with a Southern accent. It was always a Southern kid) asking Grandma if she (always she, this was the 70’s) could help “fry up” supper. That’s when Grandma would let the little tyke in on her secret 🤫 She doesn’t fry anymore – she uses Shake ‘n Bake! Blah blah blah, they cook, the family loves it, “so tender and juicy” exclaims Grandpa. Then the little tyke blurts out “Its Shake ‘n Bake, and I HELPED”!!
Well tykes, today we’ll learn how to make our own Shake and Bake style pork chops without any of the pesky modified food starch or sodium silicoaluminate (dang it!). Just as easy, just as crispy, and just as tasty (dare I say more tasty?), as the original without frying! (Read more…)
San Diego holds a really special place in my heart. So many great things came to me there. Two of my three daughters were born in San Diego. I met The Boy in San Diego. I became a taco addict in San Diego. Yeah, yeah, I grew up in Texas and they have amazing Tex-Mex food, but as the daughter of a Korean mom in the 70’s, there weren’t a lot of Taco Tuesdays in my Texas childhood. These chorizo potato tacos are a combination of so many of the flavors I came to love during my twelve years in San Diego. Let’s get started. I need a taco (Read more…)
This is the bacon dreams are made of. Salty, sweet, and crispy bacon, sprinkled with Everything Bagel Seasoning. Yes, please. I actually invented this stuff, and I’m darn proud of it. It was, like most moments of genius, a happy accident. I was making tiny pizzas (You know how I feel about tiny foods) with smoked salmon and mascarpone and I wanted to sprinkle everything seasoning on them, you know, like a bagel. It only took a little seasoning and then I had to decide what to do with all the rest. I had Everything Seasoning. I am personally half bacon at this point. Do the math. I looked it up, but no one else was doing it. It was a Tah Dah 🎉 moment! Everything-Seasoned Bacon was born! (Read more…)
Some of my recipes involve making something you can easily buy in your local Mega Market. “Why?!” you might ask. “Because I can!” is my first response.You know how some (weird) people will climb on top of high things, and then jump off of them with large rubber bands or flimsy silkworm excreted cloth attached to their extremely mortal bodies?“Because they can?!”“Because it’s there?!”That’s how I feel about making certain foods from scratch.The challenge is there and I rise to meet it!
Also, to be honest, as a Type 2 Diabetic, I am aware of what I’m putting in my body at all times.It isn’t just sugar or carbs I’m looking at, but the amount, the type, the artificial ingredients and chemicals.In my opinion, it can’t be a bad thing to be in charge of what I’m ingesting.I make good choices, I make… less good choices, BUT I make those choices with my eyes wide open! And today I choose to make SAUSAGE! (Read more…)