Chicken Marbella is one of the most delicious chicken recipes you can make! It’s salty, briny, little touch of sweetness and the flavors just keep going and going! Literally melts in your mouth and you’ll wanna drink that sauce with a straw I promise you that! Full recipe on my site, or you can comment RECIPE and I’ll send it directly in your DMs. If you’re watching on FB, recipe is linked in comments! #foodporn #recipeoftheday #recipes #food #easyrecipes #recipe #chicken #chickenrecipes
These 10 minute chili garlic noodles is a top favorite recipe in this household and for good reason! Quick, easy and versatile ! I often add ground pork (about half a pound cooked) or seared tofu and they are absolutely SENSATIONAL!!!!!! You have to give them a try, couldn’t be easier! Comment NOODLES (no other character next to it) and I’ll dm you the recipe and if you’re watching this on FB, the recipe is linked in comments. They are THAT good!!
This is what I dreamed of hamburger helper tasting like. Creamy, cheesy, beefy and saucy (I want that on a shirt) plus quick and easy and one pot?!!! Sign me up!! But for real, it’s the ultimate family food everyone will love and needs nothing alongside (I mean I wouldn’t turn down something sweet for dessert ya know?!) it’s sensational and you have got to try it! Recipe on my site but if you comment RECIPE (no other character next to it please) I’ll send it directly in your dm! And if you’re watching on FB, recipe is linked in comments !
This recipe for my take on Peruvian chicken is on my top 5 list of favorite chicken recipes of all time and for good reason! It’s absolutely dynamite!! Flavorful, juicy and grilled to perfection and don’t even get me started on that green sauce that honestly would taste good on a shoe and I could eat it with a spoon! You just must make This and if you don’t want to bother with the grill, just roast the chicken in a 425 degree oven for 45ish minute and bam, you’re done! Too die for! Recipe on my site but you can comment RECIPE (no other character next to it please) and I’ll send you a dm with it directly and if you’re on FB, the recipe is linked in the comments!
It simply would not be Easter in this household if there wasn’t casatiello on the table. Very traditionally served on a platter with fava beans, ricotta salata, salami and hard boiled eggs, it’s a necessity, like cookies at Christmas or turkey on Thanksgiving, without it, there’s no Easter. The easiest way to describe this is like a savory bread studded with sharp provolone and salty Italian deli meats, it’s so good and cold is even better! Recipe on my site but if you comment RECIPE I’ll send you a dm directly (just don’t add any other character next to the word please) and if you’re watching on FB, the recipe is linked in comments! I’d love to know if you have any traditional recipes you must have for Easter!
I cook so much and love every bit of it, but there are definitely days where only proper home food will do, and this pasta e piselli was such a staple growing up and continues to be a fav (my sister still absolutely loves it) see, when we were little, my brother didn’t like the skins on peas, beans, lentils, anything, so my mom would puree them instead and it would turn everything in the most delicious, velvety dish and even as adults, that’s just how we prefer it most of the time. There’s something nostalgic about it but it truly really is so delicious. No real recipe here, just know that for every 3 cups of frozen peas, you need 6 cups of water and 8oz of short cut pasta or Broken spaghetti (only time it’s appropriate to cut spaghetti is to add them so a soup or stew) a little sautéed pancetta and onion for that classic combo and tons of parm and black pepper. Season to taste and it’s so easy! The peas boil for 5 minutes before pureeing then I let the “soup” simmer about 20 minutes before adding the pasta and cooking until al dente. It really is just the best!
Bucatini with an easy creamy sauce filled with ricotta and topped with burrrata?!! SIGN ME UP!! Yall, sensational, luscious and oh so decadent! Recipe below, ya gotta make this, well you do if you like good food lol 😘😘 Recipe: 2 tbsp of EVOO 1 shallot or 1/2 of a small yellow onion 14.5oz can of cherry tomatoes or plum tomatoes, plus 1/2 cup of water to “rinse out the can” Basil 1/2 cup (or tad more) of whole milk ricotta 10oz of bucatini Salt and pepper to taste Burrata Sauce only needs to simmer for 15 minutes and once blended with the ricotta I just keep it on low to cook it couple minutes with the pasta and that’s it!
A little over 48 hours In Charleston this weekend for a much needed girl time, food, drinks and shopping! Loved it so much and we will most definitely be back! Some highlights down below! Best Brunch was Husk (seriously to die for!!) Best Dinner was at Indaco (perhaps one of the best dinners ever actually) Best cocktail was at Coop (pink flamingo was so good!! And it’s so girly and cute in there!!) Best coffee was Harkens Virginias on king for great chicken and waffles (the rest of the food was ok but the chicken and waffles was so good) Shopping on king Street was glorious! Walking, seriously, walk absolutely EVERYWHERE because the weather and the views are unmatched. The market was ok, bought a magnet but that was it. Rainbow Row was so pretty but hard to see with the trees and cars in the way. Make your way down to the water and sit on one of the benches with a cup of coffee, I promise it will revive your soul❤️ Go to Holst Lee and go make a custom charm bracelet or necklace. So special and really great price point (most of the charms are 10-15$) ❤️❤️
You know the bread basket you at some really good Italian restaurants and they include those squares of tomato pie that are undoubtedly the best part of that basket?! Well this is IT! It’s not focaccia, but also not thin crust, it has no cheese (well usually it doesn’t but sometimes you’ll find some with a sprinkle of parm) and the center is so saucy and fluffy with incredible crunchy and savory edges that just begs to be eaten. The sauce is simple but perfect, extra basil and always with an extra drizzle of good extra virgin olive oil, it’s truly a thing of beauty and I make it often in this house because it’s a favorite and Mia loves it so much especially as an afternoon snack. You must make it, details are below, I will film a full in depth video on the tube but for now, trust me, you have to make it!! 4 and 3/4 cup of all purpose flour 2.5 tsp of instant yeast 1 tbsp of sugar 1 tbsp of salt (I use coarse kosher salt, use 2 tsp of using fine ) 2 cups of warm water 1 tbsp of olive oil Sauce: 2 cups of tomato puree 1-2 cloves of garlic, grated Drizzle of extra virgin olive oil Salt to taste Plenty of good dried oregano You’ll also need fresh basil and additional extra virgin olive oil to prep your baking sheet and drizzle on After you make the dough, allow to rise until doubled, then stretch in a standard 15” baking sheet (I line with parchment for ease) drizzled well with olive oil, don’t worry if it’s not going corner to corner, it will as it rises again. Cover and allow to rise another hour, at this point preheat your oven to 425 degrees. After its second rise, use your fingertips to spread the dough evenly. Add 1 cup of the sauce, bake 10 min, then add the remaining sauce, bake another 10-12 minutes or until deeply golden and brown around the edges. You will love it!
These Greek meatballs are a long long long time fav (not authentic don’t come for me I’m tired!!) I have lost count how many times I’ve made these over the years, eaten as seen here in a bowl or in a wrap, they are so flavorful and perfect if you like to meal prep (literally so good on a salad instead of plain chicken) and you can also swap ground turkey or chicken for the beef with great results! A crowd fav! Recipe on my site but you can comment RECIPE (no other character next to it) and I’ll send you a direct DM with the recipe! You must make!! #recipes #food #easyrecipes #recipe #summervibes #recipes #foodporn #recipeoftheday
At My Italian Table turns one today and I still can’t believe this book is real. It’s not just a book, it’s a love letter to the food I grew up eating and the memories those recipes hold. It’s my favorite project to date and no matter what I do, nothing compares to the feeling I had when writing and shooting this book. It’s the most authentic I’ve ever felt and knowing it’s so loved by so many of you just makes me so happy❤️ The recipes in this book are so good, classic, easy and most importantly, as authentic (to me) as it gets. If you haven’t purchased your copy yet, you must! Will link in stories! Every recipe in this short little reels are included obvs ❤️ Massive thank you to these power houses for helping me bring this baby to life❤️❤️ @clarksonpotter @rachelholtzman @raquelpelzel @laurenvolo @miraevnine @maeve_sheridan @meganlitt
A moment of silence for todays lunch. Garlic oil, homemade ricotta, mozz, black pepper, arugula. Simple but hard to beat!
Another Italian Easter classic I couldn’t live without and I can’t wait to make many many loaves in the next couple weeks because it truly is the best and the longer it sits and more “stale” it gets, the better because it’s meant to dry out so you can dunk it in some coffee and it’s absolute perfection and a long long standing family favorite! Recipe on my site but you already know, comment RECIPE (no other character next to it) and I’ll shoot ya a dm with the direct link! The best yall!
Yall have been LOVING my outfit posts in my stories (and I appreciate all the sweetness!!) so I figured I would share some on the feed too and I can send you a direct link to the post where I have my exact outfit as well as some more affordable versions of the pants and cardi. My undergarments (those are so vital to a fit looking just right) are also linked as well as my lip combo! ❤️❤️ Comment SHOP below to receive a DM with the link to shop this post on my LTK ⬇ https://liketk.it/5b5P3
One of my favorite things about spring and summer is just having a *girl dinner* (but like the hubs loves it too 😂) that is so simple yet delightful. What could be better than a crisp drink (this is just a San Pellegrino blood orange sparkling water situation but wine is encouraged) a loaf of fresh bread on deck and a little prosciutto and burrata? Come summer, I’ll tear tomatoes off the vine and add those in too and maybe even a few fresh figs from our tree and that my friend, it’s just perfection. Lunch, dinner or even a snack, this kind of food is my favorite! What’s your version of a *girl dinner *? I also love a grilled cheese 😂 random but yes, underrated in my opinion!
I make sausage and peppers so many different ways but this skillet version is easily my top go to! I cut the sausage in pieces but you could leave them whole, simply sear them (they don’t need to be cooked through) on all sides then remove to a plate, in the same pan with the oil and drippings sauté peppers and onions with a pinch of salt for like 10-15 minutes or until caramelized the stir in the garlic, cook that for a minute, add a handful of Kalamata olives (optional but advised) some fresh basil and the seared sausage and cook all together about 15 minutes or until the sausage is fully cooked through. Serve as is with bread, on the side of some polenta, in a hoagie roll or even scattered on a pizza, it’s so good you won’t know what to do with yourself!
Working from home has its perks, like an impromptu rigatoni with a quick little seafood marinara for lunch. It was utterly sensational and It reminded me that in fact, rigatoni and seafood can be best pals (traditionally a shape used for meat sauces) and I will be doing that again and again and again!! Recipe breakdown below! 8oz of rigatoni 3 Tbsp of EVOO one for the seafood rest for sauce 2 cloves of garlic 14.5oz can of cherry tomatoes 10pz of mixed seafood of choice (this was actually a frozen pack I defrosted and worked so well) Salt to taste Fresh parsley Seafood only cooked about a minute and then I let the sauce simmer about 15 minutes before adding the sautéed seafood and all its juices back in and cooked it just a minute before adding the pasta.
A beautiful pan of pasta alla norma is just what the soul ordered! It’s so good, saucy, cheesy and just divine! Today I fried the eggplant but most of the time I roast it in a 425 degree oven tossed with some olive oil for 25ish minutes then add to the sauce. The sauce is simple (no real measurements here yall) just use a 14.5oz can of cherry tomatoes (or plum crushed by hand) per every 8oz of pasta and make sure to “wash” the can with about 1/2 cup of water and add that in too. Good olive oil for the sauce (don’t use the frying oil ) fresh basil, salt and that simmered for about 20 minutes then add cooked pasta (Al dente) some parm, and ricotta salata (this is homemade and scrumptious but a little mozz will be great too) cook it all together for a few minutes and done! A pranzo!
Buongiorno! It’s the case of the Mondays for sure around here so ya know I have to make something yummy and family friendly and easy and these cheeseburger sliders are in fact IT!! So good, don’t knock them till you try ‘em! I serve some burger toppings along side so we build them how we want once they come out of the oven. So good!! Recipe on my site but if you wanna comment RECIPE (no other character next to it) I’ll send it to you directly in your DMs 😘
Gosh I’ve been SOOOO excited so share this quick little recipe with you for this unbelievably delicious danish we can’t stop making and eating. It’s truly EVERYTHING especially with a cup of coffee in the middle of the afternoon for a little pick me up, you will absolutely love it!! Recipe below! RECIPE: 1 sheet of Puff Pastry, thawed 5oz of Cream Cheese, softened at room temperature 3 Tbsp of Sugar 1 Egg Yolk 1/4 tsp of Almond Extract Pinch of Salt Zest of 1/4 of a Lemon 1/3 cup of Cherry Pie Filling , I used the SOLO Brand, Cheery and Pie Filling Egg Wash Sliced Almonds For the Glaze: 2 Tbsp of Powdered Sugar Drizzle of Whole Milk or Heavy Cream Drop of Lemon Juice Bake at 375 for 25 minutes
Listen to me, you MUST make this cake for your next gathering because yall, it is INSANE!!!!! Around these parts, Italian Rum Cake is a treasured dessert served at all special gatherings and I really don’t think it gets better than this one right here! Full video and recipe just went live (it’s a long one because there are quite a few steps) so grab a drink and watch! If you want just comment CAKE and I’ll send you the link to the full video (recipe is linked there) in your inbox! You don’t wanna miss this!
You will LOVE these little breakfast rolls that are so easy to make and oh so delicious!! If you have a can of crescent rolls (8ct) (honestly any dough you have you could work with this) sitting your fridge, you can make these! They store really well in the fridge for up to 5 days and just reheat in a toaster oven or air fryer. All you need is 4 eggs, a tbsp of butter, 4 links of breakfast sausage, little bit of cheese and salt and pepper (I used more on this day because I was making a separate sandwich as well) cook the sausage and eggs, then mix all together, roll, seal and bake at 375 for 15-18 minutes. They are so good and so easy!! I brushed whatever beaten egg was in the bowl and sprinkled a little salt and pepper before baking and they turned out so great! Feel free to use whatever your heart desires! Let this just be an idea you run wild with! Xoxo
Particularly missing our favorite place (with the exception of nonna’s house) @ristoranteloscoglio counting the days till we return!
Just a reminder that pretty soon, life will look like this again and I simply can’t wait 🌸
