Rosemary Potatoes

potatoes4In my family, we call these “Sugar Potatoes,” as they are my grandmother’s (nickname: Sugar) recipe.

Ingredients (serves 4 as a side dish):

4 red bliss potatoes
1 T olive oil
1 T rosemary
1 T ground plack pepper
1/2 T salt

Directions:

1. Preheat oven to 350 degrees. Slice washed potatoes into triangular bite-size pieces.
2. In a large bowl, mix sliced potatoes and the next 4 ingredients with your hands, making sure to coat all potatoes evenly.
3. Spread seasoned potatoes on an aluminum covered cookie pan, place in oven, and cook for one hour. Enjoy!

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Magnificent Meatballs: My Italian Recipe

GG's meatballs

After being fed up with upscale restaurants and more recently, NYC street-food vendors not making a good enough—by that I mean, acceptable to the standards of real Italian cooking which is rare in the United States—meatball, I am going to share my recipe in hopes that we can raise the bar for Italian-American cooking. And beyond that, here is a great guide on different cooking methods for all types of meatballs.

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Baked BBQ Chicken Wings

This crowd-pleaser is perfect for Sunday football viewing or tailgate parties if you give yourself enough time. This depicts the recipe made for just a few peeps, however, the recipe itself was born out of necessity for a summer garden party I was hosting for over 40 people at a house with a non-working grill. Unheard of!

This super simple oven recipe works well in bulk if you have a day of time and a working oven. The best part is that it tastes good hot or cold (can be made ahead). Oh, and the clean-up is easy too if you use disposable tins.

Click below for the recipe…

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Red, White, and Green: Italian Pasta Three Ways

Pasta three ways. This is a three-course meal that celebrates all of the colors of the Italian flag. Each plate is a shared plate for two people.

Appetizer: Fried Ravioli with Spicy Fra Diavlo dipping sauce

Course 1: Farfalle with Peas & Bacon in Tomato Alfredo sauce

Course 2: Orzo with Italian Sausage, Peppers and Onions

Please click below for the recipes:

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Bruschetta

bruschetta

Yummy! Bruschetta is easy to make and always a crowd pleaser. Take advantage of extended tomato season. Here’s my Italian recipe:

(Serves 6)

1 12-inch loaf of Italian bread
1 head of garlic, pressed or finely chopped
2T olive oil
4 Roma tomatoes, chopped
1/2 red onion, chopped
1/2 large red pepper
2T basil leaves, finely chopped
salt and pepper to taste

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Mozzarella Caprese With Spunk

Mozzarella Caprese is a perfect end of summer, transitioning into fall salad. Tomatoes are fabulous in August and September.

Before summer fully transitions into fall, get your good on with some fabulous tomatoes and other seasonal, straight from the farmer’s market ingredients in my Caprese recipe.

(Click below for recipe.)

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Pizzetta

fig arugale blue cheese pizetta

One of my favorite, go-to, hard-to-fail crowd-pleaser meals is pizzetta. I make many varieties; only a few are pictured. (More pics to come!) They can take as little as 10 minutes or as long as 40 minutes to make, depending on your toppings. You can use just about anything in your fridge.

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