It was one if those rare evenings, Gina was home, we both had plans for later but needed a quick meal. Together cooking in the kitchen, 20 something talk about life, mother talk about reality, sighing about differences, loving every minute. Continue reading “Linguine with Spicy Calamari”
Sicilian pizza = family gatherings. It would not be a family gathering without including the Sicilian pizza, especially through the holidays. My mom would bake sheet after sheet pan of pizza to serve our hungry family, uncles, aunts and cousins. Grabbing squares of pizza, it didn’t matter if they were hot or at room temp or even leftover cold straight from the fridge! Way back then, I never knew there were round pizzas! The round ones came from the pizza restaurants, and we never ordered a pizza!
I rarely bake the thick crust pizza. My favorite is the thin crust, as in my Napoletana Pizza I make every Friday evening. But when I drift back down memory lane as I was this morning, thinking of Christmas past, there was no other pizza in my life than the thick, square cut Sicilian pizza. Continue reading “Sicilian Pizza”
This really could be called a three cheese meatloaf having ricotta, mozzarella and Parmigiano, however, the ricotta is such a key ingredient to this meatloaf’s texture and flavor that it deserves the starring role in the title.
It is important to use fresh ricotta for this recipe. Thanks to John, From the Bartolini Kitchen, for his homemade ricotta recipe, I am now making my own ricotta! I will be honest though, I did make a slight change in that I….gasp!…. microwave the mixture! Less chance of scorching, bubbling over and it’s pretty much done in a matter of minutes with no saucepan to scrub clean. Either way, stove top or microwave, freshly made ricotta tops any store-bought variety. Continue reading “Ricotta Meatloaf”
There are three little words I hear so often. No, it’s not those three little words. Not the ones you long to hear and melt your heart. No, it’s three little words my son has always said to me….”will I like it?”
It doesn’t have the same deep meaning and significance of those other three words but it warms my heart nonetheless as he places his trust in me for the answer. There are times when I’ve told him that he may not like something as I know there are some ingredients in it he has not liked in the past but to give it a try anyway.
And so the question was asked the other day when I placed this in front of him. Yes, Adam, you will like these. You will like these as an appetizer, as part of a buffet or as a meal itself. I’ve made these several times in the past, obviously when Adam was not around to recall how much he really did like them…alot. I know this when the plate is empty and he’s made several comments on how good they taste! Continue reading “Roasted Mahi Mahi Bites”
Trust me when I tell you that if I had my balcony window open while this chili was simmering on the burner, I just might have landed me a date!
So the story goes, at least the story I’ve heard, is that the Italian ladies of the night would make a robust and zesty sauce, place it near an open window and the intense aroma would entice male visitors. Thus, this sauce earned its famous name, Puttanesca, which loosely translates to the ladies of the evening, to put it gently. Continue reading “Chili alla Putanesca”
It’s Peachlove month with the Love Bloghop! I am happy to be back hosting again with this group of awesome bloggers. Each month they select the “love” ingredient to be used as a main part in the recipe.
I was thrilled to see that August was dedicated to the Peach since I’ve moved from the “orange” state to the “peach” state! While I’ve purchased some Georgia peaches at Trader Joes, I’ve been looking forward to finding some fresh markets to visit. It’s been on my long to do list and with Gina’s visit, I made it a definite plan to search for a market. Continue reading “Peachlove: Peach and Basil Gazpacho”
My name is Gina and I am the daughter of the ever so famous Spicegirlfla! For a special treat for my mom I decided to create my own post in dedication to her. Since she is in the process of moving our family to Atlanta she has not been able to post for quite awhile. I know how much she is missing her blog, riding her bike and being away from those she was close to in Florida. My mom needs to feel settled and right now her whole world has changed. She’s been looking and looking for a place to live that will feel just right for her. In the meantime, as she commented already, she is in temporary housing and all her belongings are in storage. I just can’t imagine her living without her cookbooks and food processor! Continue reading “For my mother, with love and hugs”
Notice the lovely baking/serving pan? Anyone who knows me even just a little bit would certainly be surprised to see me roasting in a foil pan, no less serving my meal in it!! Well, this is how living in corporate housing goes. Continue reading “Roasted Sausages, Peppers, Potatoes and Onions”
Remember my post a few weeks back on my prepped foods for weekend guests? Well, cilantro oil was one I had mixed up to have on hand for drizzling over hummus, adding a touch to my green eggs for an unexpected surprise taste, mixing a dash into my vinaigrette for a unique twist and as a flavored oil for a quick sauté of shrimp. The final use for the cilantro oil was in this recipe for these cilantro grilled lamb chops and a strawberry cilantro salsa. Continue reading “Cilantro Grilled Lamb Chops with Strawberry Cilantro Salsa”
I’m all about classic recipes but sometimes I like to change things up a bit. Especially when I have a lot of leftovers and don’t want to keep repeating the same thing. I always start with the corned beef dinner, followed by corned beef hash the next morning and lunch is the much anticipated Reuben on rye bread. At this point, since I cook like I have a husband and five children, but really only have one son at home who is not a big eater like most 19 year olds boys are, I still have some leftover corned beef to use. Continue reading “Reuben Quesadilla with homemade thousand islands dressing”