Buon Appetito!

My family mostly cooks by “eyeballing” ingredients.  I’ve tried to convey those meals to you here in a recipe form.
If you have any questions or need help don’t hesitate to ask!

Remember cooking isn’t as much about being precise or exact in the ingredients you use as it is about experimenting
with flavors and learning what you like.  And if you start with good quality, whole ingredients you’re halfway there.

Happy cooking!




Chicken Tinga Tacos
This shredded chicken is full of flavor and perfect in a taco, tostada or even over rice.  We loved making
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Skillet Italian Mac & Cheese (Finished in Oven!)
Ingredients 1 box of elbow macaroni pasta. 1 lb. of pork sausage or sweet Italian chicken sausage. 1-2 tbsp olive
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Baked Spaghetti Pie
This is a baked version of my grandmother’s Spaghetti Pie, which is made from scratch, as opposed to using leftover
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Pan Fried Baby Artichokes (Carciofi Fritti)
Often, you’ll find this dish served with a side of lemony garlic aioli, but we love it drizzled with warmed
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Slow-Cooker Short Rib Ragu
This meaty sauce cooks itself while you’re away at work!  And gives you more than one option for an easy
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Italian Sausage with Peppers & Onions
Sausage and Peppers can be done two ways: skillet on stovetop or sheet-pan roasted in oven.  Both are fabulous!  Below
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Eggplant “Pizza” Slices
Okay. Okay.  I know we don’t mess with pizza, but eggplant makes a great vessel for holding tomato, cheese and
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Taco Tuesday or any night! Tacos are a great choice for a quick dinner.  Adding tomato sauce at the end
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Indian Butter Chicken
Tomato sauce is a base for many cuisines around the world. Using our sauce saves time so you don’t have
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