Saucy Philly Sub

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Oh, the Saucy Philly Sub and my love affair with it began in our first little hole in the wall Submarine sandwich shop.

My mama who worked with me until she couldn’t anymore, would start frying the onions and peppers just about lunch time. The aroma from the onions and peppers could be smelled blocks away, following it to our little hole in the wall.

It was a smart marketing tool before the social media years. In that version we

used rib eye steak, provolone cheese, and green bell  peppers and severed it on sub rolls.

This recipe is basically the same the difference is I used a mix of peppers from my garden and topped them with house made marinara. I’ve also make it using chicken breast and experiencing with different cheeses.

These recipe lends it’s self to experimentation so have fun and experiment. If you put good ingredients in the finished product will be good too.

What I do When I make Saucy Philly Subs

I don’t tell you how much salt to use in any of my recipes, that’s a personal taste. what might be salty to me might be bland to you. keep in mind less is more, you can add, subtracting is a little harder.

I buy the steak at Trader Joe’s, but you can ask you butcher to slice it for you, if you want a fancier sandwich use thicker sliced meat, any way you slice it, it’s delicious,

comes together quick, is easy and it’s one of those family pleasing meals for the picky eaters, because your able to add, subtract, and change ingredients, to fit your

lifestyle.  Another thing is I  use my Cuisinart toaster /fryer oven to toast the bread instead of turning on my large wall ovens.

The toaster oven gets  more use than my large ovens for small for small jobs like this it’s prefect

Pancetta Mushroom Rigatoni

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This  Pancetta Mushroom Rigatoni is a restaurant quality meal you can make in your home kitchen in less than 30 minutes.

Ever wonder why most Italian restaurant’s menu are  more than 50% pasta ?  Well the answer may be it’s too imitating for the home cook, IT”S NOT !!! If you have the right kitchen equipment, basic set of pots, pans  and a good

set of knifes  and you can learn to cook like a pro. You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the  rescue.

Pasta is delicious plain and simple, think olive oil, garlic, parmesan and some herbs, add some pancetta and mushrooms and you have a guaranteed crowd pleaser!!!!

That’s all it takes, adding  pancetta and mushrooms to this pasta recipe, to make a meal that is cause for celebration.

Customize Pancetta Mushroom Pasta

This Pancetta  Mushroom Rigatoni recipe calls for ingredients you probably already have on hand, butter, garlic, cream,mushrooms, which together create a creamy, saucy Italian flavored dinner.

If you don’t have all the ingredients you can substitute the pancetta, which is uncured Italian bacon for bacon. And if you don’t have mushrooms you can  use broccoli.

I used rigatoni you  can use any shape pasta you like or have.  One more thing, I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

This is a restaurant quality meal that can be on your table in less than 30 minutes and you can make it your own.

If you Make this recipe please leave me a comment and please don’t forge to tag me on Instagram. I love hearing from you, It’s my favorite part!!!!

Spinach Potato Frittata Recipe

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This Spinach potato Frittata is one of those recipes like minestrone soup, it’s never the same twice. The recipe takes advantage of what’s in the refrigerator the only must have ingredient is eggs, after eggs than it’s pretty much what you have on hand. That’s one of the best things about frittatas, you can make them different depending on your life style and taste.

Growing up Frittata was a staple. It was what my mother made for us and any gathering where a food was required. And food is required at every Italian gathering. It was called Frittata of the Day on the menu, and that’s just what it meant, I did have my favorites though, and this combination of eggs, spinach, potatoes and parmesan cheese was and still is one of my absolute favorites.

 

Things to know about this Spinach Potato Frittata recipe

This Spinach Potato Frittata is an egg- based Italian dish, similar to an omelet or crust less quiche. Growing up this Spinach Potato Frittata was a staple.

I have to admit am not a fan of runny yolks, I like my eggs  scrambled. frittatta are like scrambled eggs, enriched with added ingredients, like meat, cheese, or vegetables.

A frittata is is like an unfolded omelet, It is cooked slowly  over low heat, while an omelet is cooked quickly over higher heat. One important thing the right size pan is important when your cooking a frittata or an omelet.

Here is  a link to a beautiful  10 inch saute pan prefect  for an omelet or for this Spinach potato Frittata recipe, now back to the difference between frittata and omelets.

Whereas omelets are served straight from the stove hot, frittata’s are often times served at room temperature. Making them  prefect to make ahead for bunches, gatherings, picnics or anytime you want quick, easy and delicious. If you like frittatas Try my easy garden frittata

If you make this recipe please leave me a comment and please don’t forget to tag me on Instagram. I love hearing from you, it’s my favorite part.

Savory Italian-Style Cabbage Roll

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These Savory Italian-Style Cabbage Roll are the first meal I cooked for my first husband, who was Polish when I was sixteen years old, they were not good. I was a straight from the boat Italian girl that knew nothing about polish cooking.

All I knew was they were a favorite in my husbands family, and I wanted to make them. After a few failed attempts I came up with this Italian version. Ground beef, and rice stuffed cabbage topped with a garlicky marinara sauce full of Italian flavors makes this recipe a favorite in my family now. The best part is it’s freezer friendly, for ready made meals on busy weeknights or unexpected company is coming.

 

Things To know about this Savory Italian-Style Cabbage Roll recipe

Of course you can customize this recipe. It can work with different combinations of ingredients. For instance if you don’t like beef you can use chicken and if you want a healthier rice use brown rice.

My favorite has always been the combination of cabbage and beef. But you can use ingredients that fit you lifestyle and taste. A few things to remember when home cooking

It’s important to have the right saute pan, you don’t need a lot of pans, but you do need the right sized ones. To have a well functioning kitchen you need the right equipment just like in a commercial kitchen it’s the most important part. Here’s a link to a complete set of pans, or if you want to start with one and build from there here’s a good all around saute pan.

Every kitchen needs at least one covered casserole dish that goes from oven to table to dishwasher here is my favorite one. It’s a little pricey but you only need one that you can use for a lot of different recipes

Just one more thing, everyone has different taste buds, that is why I don’t give you measurements for salt and pepper.

I personal don’t like a lot of salt and I am of the mind set that you can always add more but it’s difficult to correct over salting. It can be done in soups and other foods that have a liquid base, by adding a cut potato. speaking of soups if your looking for the best and my personal favorite soup try my Italian vegetarian minestrone soup.

If you make this please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you!!!!

Vegetarian Chickpea Broccoli Pasta

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This vegetarian chickpea broccoli pasta is the best recipe to make when your craving Italian, and want quick and easy too. Pasta, chickpeas and broccoli are tossed in a light creamy, garlicky sauce, full of delicious summer flavors. When you need an easy 30 minute dinner make this vegetarian pasta. It’s comfort food with a light and summery taste.

OK, so I know I post a lot of pasta recipes, but pasta is so versatile, you could have hundreds of combinations. At the restaurant on the menu, you pick, your pasta shape, sauce, and any extra add-ins.

By some estimates there are 600 distinct commercial brands of pasta shape, hundreds of sauces, endless vegetables and protein combinations.

That’s why I post a lot of pasta recipes, when am stuck for a dinner idea it’s Pasta to the rescue.

Things to know about this vegetarian chickpea broccoli pasta recipe

Start by boiling your fettuccine according to package instructions, and toss in the broccoli during the last few minutes of cooking until just tender. Don’t forget to reserve at least 2 cups of pasta water before draining—this starchy “liquid gold” helps bring the whole dish together.

Why save pasta water? It’s naturally rich in starch, which thickens and binds sauces beautifully, adding flavor and a silky texture—no heavy cream needed. Always save more than you think you’ll need!

Sauté the onions and garlic until tender and just beginning to brown before adding the chickpeas , be sure the saute pan is big enough to hold all the ingredients without crowding.

If the saute pan is to small you wouldn’t get that beautiful golden color instead the food ends up looking like it was boiled instead of sauteed.

Then put the rest of the ingredients in the pan scraping up all the brown bites, simmer for 10 minutes. The recipe says to reserve 2 cups of water but I know it only calls for 1, that’s because I always like to save more than I need in case the sauce is to thick.

The other thing is the chickpeas and broccoli can be roasted then added to the sauce at the same time as the pasta. When I use this method which I do often

I use my Cuisinart toaster/airfryer to a quick and economical alternative to turning on my large wall oven. If you like easy vegetarian pasta recipes try my vegetarian orzo with asparagus and peas a quick recipe make in one pan.

If you make this Vegetarian chickpea broccoli pasta recipe please leave me a comment and don’t forget to tag me on Instagram hearing from you is my favorite part.

Easy Classic Italian Bruschetta with Tomatoes and Basil

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This Easy Classic Italian Bruschetta with Tomatoes and Basil is one of my favorite Summertime recipes, that will leave you craving more. Is it just me, or do some of you get excited about tomato season?

This year am really excited, we had all our grass removed, on one side we put in an outdoor kitchen on the other raised vegetable beds. I planted different varieties of tomatoes, herbs, squash and assorted lettuces, so when I see flowers turn into tomatoes, I start thinking about tomato recipes.

This tomato salad topped toast is without a doubt my favorite go to summer appetizer, top it with chopped grilled chicken or shrimp and you have lunch or dinner severed on toast, how easy is that.

I used crusty Italian sour dough, but most breads work well with this, except for sweet bread. I’ve made it with gluten free bread, it was delicious. you can’t go wrong with the combination of heirloom tomatoes, garlic and basil, make it when it’s tomato season and a simple dish is Bon Appetite magazine worthy.

Tips when making Easy Classic Italian Bruschetta with Tomatoes and Basil

First, and the most important of the three, since this recipe consists of mainly tomatoes use the best you can find.

Second, the other main ingredient is the bread, so although this recipe works well with other breads, my absolute favorite is Crusty!!! And third don’t comprise on the olive oil, use extra virgin to get restaurant quality flavor. Another thing whenever I toast, roast, broil or air fry small qualities of food I use my Cuisinart toaster/fryer oven, it saves time and energy, in fact I use it more than my wall ovens.

One more thing if you make this recipe please leave me a comment and don’t forget to tag me on Instagram. Hearing from you is my favorite part!!! And if you need more easy appetizer recipes try my spicy roasted  garlic bread

Creamy Shrimp Salad

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Say good bye to flavorless salad and say hello to this Creamy Shrimp Salad. It’s perfect for last minute dinner, lunch or a quick side for those summer barbecues. Full of fresh Summer flavors makes this salad a family favorite and a great bring along to potlucks and celebrations.

This recipe is really easy and using just a few ingredients. The only wait time is in marinating the shrimp, or else this delicious salad could be ready in the time it takes to cut the ingredients that go into it.

In restaurants or home kitchens if your properly prepped and ready to cook it makes cooking less stressful. We know for instance, were going to use onions and garlic in most recipes so chop more than you need for future use.

Things To Know About Creamy Shrimp Salad

This Creamy Shrimp Salad is one of those salads who’s flavors improve after a few hours in the fridge. It’s also a salad that travels well, making it a prefect bring along to potlucks, but remember to keep it cold.

It’s also the prefect dinner when the temperatures are rising and you want something light and refreshing. I don’t know about you, but for me the Summer heat can take away appetite for heavy, rich food.

One more thing, cut the radishes and cucumbers as thin as possible and put them in cold water in the fridge the night before, drain well before adding them to the yogurt, for extra crisp>

this is a great Summer recipe if you make it please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you!!!!!

Cabbage Beef Rigatoni

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This Cabbage Beef Rigatoni is a simple recipe that comes together in about thirty minutes and it’s versatile too. It can work with different combinations of ingredients

For instance if you don’t like beef you can use chicken and if you hate cabbage you can use spinach . You can also use chicken or vegetable broth for a another depth of flavor, customize the ingredients to fit your life style and taste.

My favorite has always been the combination of cabbage and beef. Ground beef in a simply garlicky, tomato olive oil sauce, then tossed with rigatoni makes this a recipe everyone will love.

Think of stuffed cabbage rolls, those are the flavors you’ll find in this pasta meal. And actually that’s how this recipe came about.

When I make stuffed cabbage there are those just to small to stuff leaves, so because my family loves pasta, this recipe was created. It’s a easy, delicious recipe prefect for busy weeknight family meals and fancy enough for Saturday night dinner with friends.

Three Tips When making Cabbage Beef Rigatoni

First, when sauteing the beef for this Italian Cabbage Beef the pan and oil need to be smoking hot, you need to hear the sizzle.

Two, save some of the pasta water it is a flavor and thickening agent, because of it’s starch content. This is an important step that can be easily missed. I like to save more than I need, just in case

Three it’s important to have the right saute pan, you don’t need a lot of pans, but you do need the right sized ones. To have a well functioning kitchen

you need the right equipment just like in a commercial kitchen it’s the most important part. Here’s a link to a complete set of pans, or if you want to start with one and build from there here’s a good all around saute pan.

Just one more thing, everyone has different taste buds, that is why I don’t give you measurements for salt and pepper. I personal don”t like a lot of salt and I am of the mind set that you can always add more but it’s difficult to correct over salting. It can be done in soups and other foods that have a liquid base.

If you make this please leave me a comment and don’t forget to tag me on Instagram I love seeing your creations and hearing your experience , It’s my favor

Roasted Garden Pizza

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Roasted Garden Pizza is so easy to make, when you use store bought pizza dough. If you love pizza like I do, your going to love this vegetarian one .

You won’t believe how easy it is. Toasty, cheesy spread with pesto sauce, topped with garden picked vegetables and sprinkled with salty parmesan, piping hot from the oven make this pizza a family favorite.

When I made this pizza the other day, I was craving something colorful and full of garden grown flavors. Anyone that has ever planted even just one zucchini plant knows, from just one you’ll have zucchini’s all Summer.

How To Made Roasted Garden Pizza

Here’s how to make this Roasted Garden Pizza: Start by kneading the dough just a few times on a lightly  floured broad , then gather it in a ball and let it rest covered 3o minutes.

Preheat the oven to 400. I like to prebake my pizza crust before topping them, and then returning them to the oven for the final bake. It’s especially important to prebake the crust in this recipe, the vegetables contain a lot of water.

If you skip this important step you end up with a wet soggy pizza crust, that’s not good. Another thing to remember is that the oven needs to be hot. I actually cooked this  pizza in my Cuisinart toaster oven/fryer that’s big enough for small bakes like this one, and saves me from heating up my large kitchen oven, and it’s quicker too!!!

If you make this please leave me a comment and don’t forget to tag me on Instagram, Hearing from you is my favorite part.

Chicken And Sausage Pasta

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If you love pasta your going to love this Chicken And Sausage Pasta recipe. Penne pasta tossed in a creamy pesto sauce, with chunks of juicy chicken breast and Italian sausage, make this a restaurant quality dinner.

In most Italian kitchens pasta is a staple, it was in my house growing up and it still is today. Growing up most of the pasta was made by hand. I can still see my Mom rolling out the dough by hand, on a wooden board my father made for her.

There’s no doubt homemade pasta is the best, but with so many delicious commercial brands store bought is a good alternative. Pasta is still one of my go to staples when I need dinner quick, or I have unexpected company. it’s quick, easy, and so versatile it’s easy to please the pickiest eater.

Ever wonder why most restaurants have pasta on the menu?? Well the answer may be it’s too imitating for the home cook, IT”S NOT . You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the rescue.

Pasta is delicious plain and simple. Think olive oil, garlic, parmesan, cream, herbs, chicken and sausage and you have a meal fancy enough for weekend dinners with friends.

Customize  Chicken And Sausage Pasta

This  Chicken And Sausage Pasta recipe calls for easy ingredients you probably already have on hand, butter, garlic, cream, tomatoes,  chicken and Italian chicken sausage which together create a creamy, saucy Italian flavored dinner. And the best part is that you can mix and match ingredients to customize this recipe to your tastes.

You can substitute the chicken for tofu if your going the vegetarian route, using the same process. You don’t like chicken or sausage? Then  use shrimp adding it the last 5 minutes of cooking.

If your gluten free there are a lot of good gluten free pastas too. Use ingredients that fit your lifestyle and taste. I used my homemade pesto sauce, you don’t have too, store bought works just as well.

Here is the recipe  to make basil pesto, combine one bunch of basil, 1 cup parmesan cheese,  2 cups toasted walnuts

with 1 cup extra virgin olive oil pulse  blender   pouring the olive oil in last in a slow stream while pulsing. 

Please let me know your experience if you make this recipe, comments, feedback whatever you feel like talking about. That’s my favorite part and don’t forget to tag me on Instagram…….