• ALMOND LEMON PARSLEY PESTO

    Pesto di Mandorle PESTO: 1 CUP ALMONDS – lightly toasted 2-3 GARLIC CLOVES – finely chopped PINCH RED PEPPER FLAKES 1 CUP ITALIA PARSLEY – minced 3 TBS FRESH MINT – optional ½ CUP GRANA PADANO CHEESE – freshly grated ½ WHOLE MEYER LEMON – cut into chunks, skin and all ½ CUP EXTR VIRGI… Continue reading

  • Wishing all Mothers a Blessed Day!

    Wishing all Mothers a Blessed Day!

    Mothers come in all shapes, sizes and disguises. We don’t get to choose our Mother and sometimes we have to make adjustments and work the best we can with what we are given. However, along the way, if we open our hearts, we are blessedly provided with alternatives. I was fortunate to have a few.… Continue reading

  • LEMON ALMOND PASTRY PUFFS

    Think of a little puff of lemon sweetness enhanced with almond flavoring, toasted almonds and all rolled into a little puff! ½ C. + 1 Tbsp. Cream Cheese – room temp.2 Tbsp. Lemon Curd¼ tsp. Almond Extract2 tsp. Freshly Squeezed Lemon Juice1 Sheet Frozen Puff Pastry – thawed1/3 C. Powdered Sugar – divided1 Egg –… Continue reading

  • ARANCINI RICE CASSEROLE

    ARANCINI RICE CASSEROLE

    An easy to make casserole with the great taste of Sicilian Rice Balls when I don’t have time to make traditional Arancini. 1 lb Ground Beef2 Eggs – beaten3 C. Tomato Sauce – or more as needed1 1/2 C. Fresh Mozzarella – shredded1 Tbsp. Onion – mincedSalt – to tastePinch of Ground Cinnamon – optional3… Continue reading

  • POLENTA DOLCE

    POLENTA DOLCE

    Sweet Polenta with Applesauce This was one of my favorite foods that my Nonna Giovanna made. However, she made it without the applesauce but with a side of her homemade prune preserve. Now prunes may not impose a thought of deliciousness but whatever her recipe was (and I wish I had it) it was truly… Continue reading

  • Welcome to May

    Welcome to May

    May, which is making a welcomed appearance today is the 5th month in the year and was named after the Greek goddess Maia, Goddess of the Fields and who was said to be the most beautiful as well as the shyest of all the goddesses. Well, here in the Atlanta area April showers did bring… Continue reading

  • SOMETHING ABOUT MAY

    May, the 5th month, feels like a true turning point in the year — a season of beauty, growth, and renewed hope it represents a time of grace, divine favor and profound renewal. As spring reaches its peak, flowers bloom, days grow warmer, and the natural world seems to come alive, making it a fitting… Continue reading

  • THAI CURRY CHICKEN SOUP

    COOKED WHITE RICE CILANTRO – for garnish 2 TBS RED CURRY PASTE 2 CANS (12 OZ EA) COCONUT MILK 2 CUPS CHICKEN STOCK 2 TBS FISH SAUCE – optional 2-3 TBS PEANUT BUTTER 2-3 TBS BROWN SUGAR 1 ½ LBS CHICKEN – cut ito 1-inch pieces 1 YELLOW, RED or ORANGE PEPPER – seeded, thinly… Continue reading

  •  CHICKEN RATATOUILLE

    Load this dish with the freshest produce you can find, making substitutions, is necessary. Choose your favorites and make this recipe your very own.  Serve over rice or Orzo and you have a meal. 1 lb Japanese Eggplant1 Yellow Pepper1 Can Artichoke Hearts – water packed2 Tbsp. Fresh Thyme – minced3 Tbsp. Olive Oil 1… Continue reading

  • CASCATELLI PASTA AND FRESH SEAFOOD

    Pasta Fra Diavolo 8 OZ. CASCATELLI PASTA – uncooked ¼ CUP EXTRA VIRGIN OLIVE OIL EXTRA VIRGIN OLIVE OIL – for drizzling’ 1/3 CUP OLIVE OIL 4-5 GARLIC CLOVES – minced CRUSHED RED PEPPER – to taste 1 TB TOMATO PASTE 1 CUP DRY WHITE WINE – or more to taste         (choose a wine… Continue reading