• veal marsala

    Veal Marsala

    Veal Marsala is a pretty classic Italian meal and makes for an excellent date night dinner. Its reasonably light, but can be very flavorful and filling. It’s also one of Rob’s all time favorite dinners; which is really funny considering how much heat hates mushrooms. I definitely can’t blame him though; the sauce is always super flavorful and its pretty easy to make. The interesting thing about Marsala is that its basically the only wine that you likely wouldn’t drink by itself but still cook with. Almost everyone says, if you wouldn’t drink with it, don’t cook with it. Marsala, on the other hand, has a really great flavor for…

  • bruschetta

    Classic Bruschetta

    One of my favorite appetizers has got to be Bruschetta. It’s super easy and hard to dislike because of the simplicity. I also love that it has a bright, fresh flavor; you can eat a lot of it and not really feel all that full. Generally, I stick to a pretty classic recipe, but every so often I will do something to mix it up. Variations for me tend to come from using a flavored balsamic or olive oil to give it a subtle pop of flavor. To me, bruschetta is an awesome party food. It requires minimal prep work and if you want you can just do a self-serve…

  • Cacio e Pepe

    Cacio e Pepe

    Cacio e Pepe (literally, cheese and pepper) is a very simple recipe in theory. To me, these are the best kind as you can do little tweaks to make them take on a whole new, personalized flavor. Cacio e Pepe is something that almost every chef seems to have a version of as you can easily throw it together and eat in when in a rush. I actually frequently make this as a lunch or when I need a personal-size dinner if Rob is on work travel. Since its so simple and the ingredients tend to already be in my pantry, it’s great when I don’t feel like going to…

  • Gorgonzola Butternut Alfredo

    Butternut Squash and Gorgonzola Alfredo

    This Butternut Squash and Gorgonzola Alfredo recipe has a bit of an interesting origin story.  Rob has been bugging me for a little while to work on a variation of a pasta dish he grew up eating.  It is basically a super simple cream sauce not all that different than my prosciutto and pea pasta.  I didn’t really want to just do that, so I was looking for some other flavors.  Inspiration came in the form of a salad I got for lunch from SweetGreen that combined blue cheese and butternut squash.  Rob instantly agreed and here we are! We decided to roast the butternut squash to give it some…

  • Instant Pot Risotto
    Instant Pot,  Side Dish

    Instant Pot Risotto

    Alright, I have to backtrack on some previous statements about making risotto. It turns out that there is a bit of a “hack” for making it with less effort: the Instant Pot. The Instant Pot has been a pretty awesome purchase for us after only a few uses. It took the entire arm workout aspect out of risotto making and honestly came out really very well. The nice thing with the Instant Pot was being able to do the very simple and quick prep phase and then just letting the machine take care of actually cooking the rice. I was concerned that it would really work out and would be…

  • osso buco

    Veal Osso Buco

    Veal Osso Buco is one of those seemingly intimidating but really very easy recipes.  It is a classic Italian dish that is hearty but at the same time relatively light.  My first introduction to it was actually aboard a Disney Cruise!!  They have an upscale, adult-only restaurant and Osso Buco is one of the signature dishes.  Seriously, if you go on a Disney Cruise (which I highly recommend by the way), eat at Palo and get the Osso Buco. I honestly think the hardest part about it is finding the veal shanks that are traditionally used.  Outside of our local specialty butcher (who doesn’t even have it all the time),…

  • Lemon Chicken Rigatoni with Broccoli

    Rigatoni with Chicken and Broccoli

    This rigatoni dish is one of my favorite quick weeknight meals, because who doesn’t love a creamy pasta sauce with a tube pasta.  The brightness of the lemon and broccoli balance the heaviness of the the cream sauce to create a very flavorful but hearty one skillet pasta dish.  You could use a ridged penne or other tube pasta for this, but I like the size of the rigatoni.   Another plus to this dish is that it also reheats really well and makes for a great bring to work or school lunch the next day.  My husband loves to take this one to work the next day and he says that microwaving it…

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