We hope all our readers are well! We now have lots of time to cook with our families and blog. This Sesame Noodle recipe is a family favorite!
Cook, drain and cool 1 lb of thin spaghetti. Add the snap peas and chopped vegetables. Pour the sauce over and mix. Can garnish with toasted sesame seeds and a lime wedge.
This is sure to make every shrimp lover smile! Perfect for a hot summer day.
This recipe is inspired by Ina Garten’s shrimp salad and then we put our twist on it.
This can be made right in the Bowl you are going to serve it in! We use a large salad bowl.
1 cup red onion diced
Pour 3 Tbsp white wine vinegar over the onion and let it sit while you do the rest of the prep. Letting the onion sit in the vinegar takes the “bite” out of the onion
1 cup celery diced
1 cup mayonnaise
2 Tbsp Dijon mustard
2 Tbsp extra virgin olive oil
Juice of 1 lemon
1/3 cup fresh dill minced
Mix the dressing together
Add 2 lbs shrimp, peeled, deveined, tails off
Mix all together and Enjoy!
You can make this in the morning, cover with plastic wrap and place in the refrigerator and then it is ready to eat when you are home from your Summer Day of fun!
This is delicious and full of Hawaiian flavors in honor of our Aunt Lynn in Honolulu! I did this in the pressure cooker because I hate turning on the oven in this Summer heat!
3 lbs chicken thighs skinless and boneless. Seasoned them with salt, pepper, garlic powder and ginger powder to taste.
Place in the pressure cooker and add 1 cup ketchup, 1/3 cup low sodium soy sauce and 3 Tbsp brown sugar. Mix all together so chicken is coated. Top with 1 cup cut up pineapple. (Substitute drained canned pineapple if needed), and pressure cook for 13 minutes.
Shred the chicken and serve it with some of its sauce, grilled pineapple, rice with low sodium soy sauce and more of the remaining sauce from the chicken, and avocado.
Fresh lime and cilantro to garnish!
This is also great with grilled chicken. Use whatever part of the chicken you like and marinate it in what we used in the pressure cooker, pineapple and rice on the side. Yummy!!
Keeping it chic and Carefree! Two superbly simple appetizers that look gorgeous and are delicious!
Take the burrata out of the refrigerator at least an hour before you plan to serve it! It is so much creamier and delicious when it is at room temperature.
With melons coming into season now we love burrata with melon, prosciutto and a balsamic drizzle! We season the burrata with salt and pepper, drizzle the balsamic on the buratta and the melon, leaving the prosciutto to just be fabulous with a hint of it when you taste it all together.
We of course also love buratta with tomatoes, basil, extra virgin olive oil, balsamic drizzle. Drizzle the olive oil and balsamic over the whole plate and also season the whole plate with salt and pepper to taste.
Serve both with sliced crusty Italian bread and olives.
Culinary Adventures in NYC
Our son Anthony has been watching the You Tuber Strictly Dumpling and just had to check out Hometown Hot Pot & Korean BBQ on Grand Street where Chinatown and Little Italy meet.
It was so much fun! We all ordered the Hot Pot; you pick 3 different broths to cook your food in. We chose chicken broth, Chinese Herb, and Tom Yum. The Tom Yum was the favorite because it was just the right amount of hot and sour and spicy!
Then you pick the all you can eat ingredients from a huge menu. And the sauce bar is amazing!! I had to keep it simple with soy sauce due to my nut allergy, but Tony, Alex and Anthony tried almost all of the sauces! Their favorites were the peanut butter sauce and the hot oil.
Everything we tried was really fresh and delicious. We all loved the lamb and chicken dumplings.
Then we walked around Chinatown and Little Italy, made a big circle, right back to where we started, and capped the day off with some delicious gelato at Ferrari’s, right across the street from Hometown Hot Pot.
To all the Wonderful Moms!
Keeping it chic and carefree on Mother’s Day, with a breezy brunch.
Fresh bagels and lox
Add some fresh scallions to cream cheese.
Red onions, tomatoes and capers to garnish.
Chick Pea, Cucumber, Tomato and Feta salad dressed with olive oil, red wine, vinegar, lemon juice, salt and pepper.
Baked Eggs (think a quiche with no crust)
This one has sausage, onions, potatoes spinach and cheddar. You can mix up the ingredients for this with whatever you like. Sometimes we use pancetta or bacon. Sometimes just all vegetables. Whatever you use sauté it first, except the cheese of course, than lay in the bottom of the pan. For a 9×13″ pan use 12 eggs and 1 cup of half and half mixed together then pour over the other ingredients. Salt and Pepper to taste of course. Fresh herbs are nice too. Sprinkle the cheese on. Bake in 350 degree oven for about an hour.
Fresh berries are always sweet and pretty
Alex with both her Grandmas at Lacrosse.
To Moms Everywhere, you’re the Best!
Artichokes are in season!! Yeah!!
These are amazing!! Taking the choke out can be a challenge but well worth the effort! We stuff ours with sweet Italian sausage, bread crumbs, grated Parmesan, shredded mozzarella and seasoning then steam them in chicken broth.
Grandma Betsy and Alex trim the artichokes.
Tony scoops out the choke with a spoon.
Stuffing the artichoke
Alex takes over stuffing with crazy hair
Lauren going in for more… Buon Appetito!
6 stuffed artichokes:
Clean and trim and take the choke out of each artichoke
Sauté 6 Sweet Italian sausage squeezed out of its casing in a drizzle of olive oil. Sauté until sausage is cooked. Set aside to cool. And then chop the sausage into tiny pieces.
Mix sausage with 1 cup seasoned bread crumbs. 1 cup Parmesan cheese. 2 cups shredded mozzarella. Season with salt, pepper and oregano to taste.
Stuff the artichokes. Drizzle with olive oil. Place in pot with 4 cups of chicken broth. Steam until bottom leaves pull out easily. We steam in Dutch oven on stove top or covered with foil in a 350 oven. Either way it takes about 45 minutes.
You can taste the love in every bite of this homemade Braciola!
Make sure you have time for this one! You need time in the morning to make the Braciola and the sauce. Then you can head out while it simmers. I put mine in a crockpot to simmer on low all day. We served this with homemade fettuccine. So delicious!!!
I like to make 1 and half Braciola per person so this recipe is for 4 servings.
6 thinly sliced pieces of beef, we used a sirloin for this. You want a lean beef without a lot of fat.
We place each piece of beef between two sheets of parchment paper and pound it with the flat side of a frying pan and then roll it with a rolling pin.
Tony rolling the beef so it tenderized and thin.
Season each piece on both sides with salt and pepper to taste and lay a piece of prosciutto on each piece.
Spread the filling on each piece of beef, we stuffed this with bread crumbs, grated Parmesan, spinach, parsley and seasoning (the filling recipe is below)
Roll the beef up and tie with butchers twine.
Brown each piece and place in the sauce to simmer on low for at least 5 hours.
Serve with Pasta and Enjoy!
Braciola Filling for your 6 Braciola
6 pieces of prosciutto
1 cup bread crumbs
1 cup grated Parmesan
1 cup spinach, cooked and drained really well
1/4 cup parsley chopped
Salt pepper and garlic powder to taste
Lay the prosciutto on each piece of beef.
Mix everything else together in a bowl.
Lay on top of the prosciutto.