Tag: best recipes

Linguini Bolognese!

My family style sauce is a San Marzano base with basil and lots of garlic. I often add ox tail, pork bones, meatballs, and/or sausage to infuse the sauce with flavor. Winter comfort or a perfect Sunday supper, a hearty pasta is probably my kids’ favorite meal!


A traditional Bolognese does not contain tomato products, but I love the flavors of tomato with the chunky, thick sauce. Here is my recipe…


Linguini Bolognese
2 tbsp. Olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
1/2 cup carrots , finely chopped (optional)
1/2 cup celery, finely chopped (optional)
1/4 tsp. Dried oregano
1/4 tsp. Dried thyme
2 tbsp. Tomato paste
3/4 cup white wine
2 cans whole San Marzano tomatoes
I cup Parmigiano Reggiano + topping
1-1 1/2 lb. linguini
Salt to taste
1 lb. ground beef
1 lb. spicy Italian sausage



In a large , deep pan cook onions, garlic, carrots, and celery until softened.
Brown meat with herbs
Add meat, tomato products, and wine to the pan.
Cook pasta until al dente, drain, and top with Bolognese.
Finish with fresh grated Parmigiano Reggiano.


I am proud to be the US Ambassador for Parmigiano Reggiano -Parma, Italy. The only Parmesan!

Sausage & Parmesan Spinach Dip

Ok, so to be honest, the first time I made this dip I added pancetta in addition to the sausage and it was totally amazing! I have been toying with this question, Are double meats acceptable? I have no clue, but I seem to do it often.


First of all, if you have never mixed ricotta, mascarpone, and Parmigiano Reggiano, you have not lived! Exaggeration? Maybe… The creaminess is unbelievable and the blend of cheeses adds so much deliciousness. I use the trio quite often when looking for that punch of Italian!




This dip should be at every party, everywhere. Here is the recipe…


Sausage and Parmesan Spinach Dip
1/2 lb.ground sausage
2 cups spinach
2 tbsp. olive oil
1 small onion, chopped
3 cloves garlic, chopped
1- 1/2 cup ricotta cheese, squeeze liquid out
1/4 cup mascarpone cheese
1/2 cup Parmigiano Reggiano + fresh grated for topping
salt/pepper to taste

Preheat oven to 350 degrees.
Brown ground sausage in a pan. Remove to a plate.
Add olive oil, onions, and garlic to the pan and cook until softened and onions are translucent.
Throw in spinach at the end to wilt.
In a mixing bowl, combine cheeses, sausage, salt and pepper and mix well. Hold a little sausage back to crumble on top.
Bake 18-25 minutes or until cheeses are melted together and firm.
Top with fresh grated Parmigiano Reggiano and serve with your favorite baguette, crackers and vegetables!


Enjoy! Ciao!

I am happy to be representing Parmigiano Reggiano as their US ambassador! Don’t forget to make sure you are using the only parmesan! Real Parmigiano Reggiano from Parma, Italy!

Mediterranean Flatbread!

Quick and easy dinners are always the goal with kids and a busy schedule. The challenge is creating a healthy meal including fresh ingredients, vegetables, and a ton of flavor, instead of resorting to processed pre-made frozen food choices. Flatbread is an excellent choice because it is a blank canvas.


Any cuisine can be undressed and layered on a flatbread. For example, BBQ pulled pork makes a delicious flatbread. By layering the flatbread with pulled pork, red onion, bbq sauce, and sautéed greens, the sandwhich is transformed!


I made a Mediterranean flatbread the other day with bell peppers, red onions, herbs, and a garlic olive oil base. Covered in Parmesan cheese, this flatbread is light and full of flavor. It would be delicious with mushrooms, tomatoes, or any of your favorite vegetables.

I had an abundance of bell peppers to use, so they were my main ingredient! Here is the recipe…


Mediterranean Flatbread


1 prepared wood grilled pizza shell, thin flatbread shell
3 tbsp. olive oil
3 cloves garlic, finely chopped
2 tbsp. chopped basil + some to sprinkle after cooked
2 tbsp. rosemary
2 tbsp. thyme
1 small orange bell pepper, chopped
1 small yellow bell pepper, chopped
1 small red onion, sliced thin
1/2 cup garlic spiced Italian olives, or your favorite olives, sliced
Fresh grated Parmesan Reggiano cheese
chopped parsley for garnish

Mix olive oil and garlic in a small bowl.
Brush shell with olive oil, garlic mixture.
Sprinkle with basil, rosemary, and thyme.
Top with pepper, red onion, and olives.
Bake 425 degrees on a preheated pizza stone 8-12 minutes until crust is golden and cheese melts.





Whiskey Brown Sugar Pulled Chicken Sliders!

Summer food is the best! Grilling anything definitely feels like summer. Dishes paired with cold salads make refreshing dinners on the deck! The issue ends up being prep time. I end up making fast meals because we are swimming or playing outside too long.

For the whiskey brown sugar chicken, I used the slow cooker. A home chef’s (busy mom’s) secret weapon for these sorts of dishes, the slow cooker is perfect for fall-off-the-bone meats with infused flavors, not to mention I feel safe leaving the house while it is cooking away!


You think I am the Parmesan Princess? Well, I am the sweet and savory queen! Seriously, I cannot get enough- so it is no surprise that every ingredient is perfectly paired with its counterpart. The whiskey is paired with the sweet brown sugar. The alcohol cooks off and you are left with the hint of almost a smoky flavor. Garlic and sweet tomato paste; worcestershire sauce and spicy dijon mustard, etc. Topped with sliced sweet beets, artichoke hearts and a slice of savory aged gouda cheese. The cheese’s flavors of toasted caramel and hints of salt totally make these sliders!




Whiskey Brown Sugar Pulled Chicken Sliders
3/4 cup whiskey
1 tbsp. tomato paste
2 cloves garlic, finely chopped
1 tbsp. worcestershire sauce
1 tbsp. spicy dijon mustard
1/4 cup brown sugar
2 lbs. bone-in, skinless chicken thighs
1/2 lb. Beemster Classic Aged Gouda Cheese
8 oz. artichoke hearts
8 oz. sliced beets
slider buns



Pour whiskey into slow cooker.
Whisk in tomato paste, garlic, worcestershire, dijon mustard, and brown sugar until well mixed and sugar is semi-dissolved.
Add chicken to slow cooker. Chicken should not be completely submerged in liquid but wading in it.
Cook on high 6-8 hours, until chicken is cooked through and falls off the bone.
Remove thighs from slow cooker, let cool for 15-20 minutes, and shred.
Add shredded chicken back into liquid and stir well.
Slice artichoke hearts, and beets.
Scoop chicken onto a bun, add one layer of gouda cheese, and top with artichokes and beets.