cooking

Chicken Parmesan & Vodka Sauce

| Linda
Chicken Parmesan & Vodka Sauce
Chicken Parmesan & Vodka Sauce

The original Parmigiana is claimed by three different regions in Italy; the Campana region, which is located in south central Italy, the Sicilian region located off the coast of Italy near the ‘toe of the boot’ and the Parma region which is in Northern Italy. And believe it or not, the original was made with eggplant. Variations of Parmigiana are made with chicken and veal. Today’s Chicken Parmesan is a classic that’s pretty much on every family’s table at least once in a while. I generally serve it over a plate of capellini with a simple tomato-vodka sauce and a sprinkling of Parmigiano-Reggiano cheese. Here’s to Italy! Continue reading →

Sopa de Carne

| Linda


This hearty soup is a typical Latin American soup. It’s really just beef & potato soup but with a Latin flair! My mother-in-law used to make a similar soup for my oldest son when he was a little boy. She would serve everyone a big bowl but would put his in a blender and smooth it out…oh, so good! Sometimes I just wanted mine puréed too! But either way it’s comforting, warm and very hearty for a cool day such as today… Continue reading →

Bacon & Gruyère Quiche

| Heidi

Bacon & Gruyère Quiche 3

Quiche used to intimidate me. Whenever I would order it out, you would get this tiny piece for a lot of money. I always figured it must be very hard to make… until I made it! Truth is, nothing could be more simple or versatile. You can put anything in it and it comes out perfect every time. Now I make it when I have people for brunch and everyone wants to know what I did to make my quiche so light and fluffy. Well, this is what I do… Continue reading →

Parmesan-Cracker Crusted Tilapia

| Linda
Parmesan-Cracker Crusted Tilapia
My mom makes a really great fish using saltine crackers as breading…I’m not sure where she got the original recipe from but she’s been making it for years and it’s really tasty! I’ve added Ritz crackers in there along with some fresh garlic, parsley & thyme to kick the flavor up even more. Heidi adapted Mom’s recipe too and shared her version, Baked Tilapia recently. Both of these recipes are a good way to introduce your kids to fish if you haven’t already done so…I generally serve this fish dish with Heidi’s Coleslaw. Fish and coleslaw always go so well together. This is a quick and tasty meal…

Continue reading →

Porterhouse Steak with Caramelized Onions & Rosemary

| Linda

Porterhouse Steak with Caramelized Onions & Rosemary

Meatlovers beware! This recipe is to die for! I ordered this Porterhouse steak 21 days ago and asked my butcher to dry-age it until I came to pick it up…It was pricey but oh so worth it! What a beautiful steak. If you ever get a chance I really recommend asking your butcher for dry-aged cuts. Anything from 14-21 days is perfect. Searing all that flavor using intense heat and topping with caramelized onions…so good..you don’t need to go to a steak house for this one… Continue reading →

Decadent Lasagna With Bolognese & Bechamel Sauce

| Heidi

Decadent Lasagna With Bolognese & Bechamel Sauce

This Lasagna is out of this world as Linda and her boys can attest to. My hubby says it’s the best Lasagna he’s ever had and I for one love to eat it. It’s not the easiest lasagna to make but it is the best I’ve ever made. I always make it after I’ve made a traditional Bolognese. This is the perfect dish for a cold Sunday afternoon when you just feel like cooking… Continue reading →