Shrimp Scampi Pizza

A delicious pizza, perfect for an appetizer at your next party or a movie night in.

Start by roasting 2 heads of garlic. Preheat oven to 350 degrees. Cut the tops off of each garlic head and place on a big piece of tin foil in a baking dish. Drizzle the head of garlic with olive oil, salt and pepper to taste and wrap up the tin foil so that are in a pouch. Roast for about 30 minutes. Remove from oven and let cool for a few minutes. Turn oven up to 425 for the pizza.

While the garlic is roasting. Take 1 lb of precooked shrimp, already deveined and tails pulled off. Chop into small pieces and marinate in extra virgin olive oil, crushed red pepper, salt and pepper to taste. Set aside.

We use an uncooked pizza dough but you can use a precooked one and skip this next step. If your pizza dough is raw, brush olive oil on a sheet pan and roll your dough out to fit the pan. Brush more olive oil on top, red pepper flakes, salt and pepper to taste and bake in 425 degree oven for about 6-8 minutes.

Take the dough out and squeeze the garlic cloves out of the garlic skins right onto the pizza and spread it out like you would a sauce. Then sprinkle about 1 cup of grated Parmesan on it. Top it with the shrimp and 2 cups of shredded mozzarella and cook in a 425 degree oven for about 6-8 minutes or until cheese is melted.

Remove from the oven and garnish with parsley and the juice of one squeezed fresh lemon.


Chocolate Chip Banana Bread

This is such a yummy recipe! Perfect for
banana bread and chocolate lovers!

Makes two loaves: 3 really ripe bananas. The riper the better. Mash them well in a large mixing bowl. Add two beaten eggs, 1 stick of melted butter slightly cooled so you don’t scramble the eggs! 1 cup sugar, 1 Tbsp cinnamon, 1 teaspoon vanilla, 1/2 teaspoon salt. Combine and then slowly add to combine 2 1/2 cups flour and 1 teaspoon baking powder. Mix in 1 cup chocolate chips. Then pour into two greased bread pans. Add more chocolate chips on top and some brown sugar and bake at 350 degrees for 45-60 minutes depending on your oven.
The brown sugar and extra chocolate chips on top make it even more delicious!
Alex loves it!

Mussels in White and Garlic

Clean the mussels in cold water and remove any beards. This is 3 lbs of mussels for 4 of us
In a large pot melt one stick of butter with 3 Tbsp of olive oil and sauté 10 cloves of minced garlic and 1 minced onion. Then add the juice of one lemon, a cup of white wine and a cup of chicken broth or fish broth.
Add the mussels and cover to steam until the open. If a mussel doesn’t open discard it.
Once all the mussels open, pour into a bowl and serve immediately with warm bread!


Sesame Noodles!

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!

Sugar snap peas, sliced red peppers and chopped scallions
Ingredients for the sauce.
Combine 1 1/2 cup vegetable oil, 1/2 cup rice wine vinegar, 4 Tbsp sesame oil, 1/4 cup soy sauce, 2 Tbsp honey, 2 Tbsp garlic paste, 2 Tbsp ginger paste, 1 cup creamy peanut butter.
Whisk the sauce to combine. You can add Sriracha sauce if you want it spicy.

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.


Shrimp Salad

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!

Huli Huli Chicken

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.

Buon Appetito!

Korean Hot Pot!

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.


Happy Mother’s Day!

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!

Stuffed Artichokes

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.