This sandwich is easy to make and it’s a great way to use leftover pizza ingredients. I love the fact that my family devours tomatoes (in the sauce) and spinach (in the homemade chicken sausage) without thinking twice.
Friday, March 5, 2010
We made this comfort food lighter by using “half and half” instead of full cream and by eliminating most of the butter. It still has the rich flavors and creamy texture but we don’t feel so guilty after each bite!
Tuesday, March 2, 2010
Your kids will be excited to find a treasure of cheese inside each meatball. Use different types of cheeses so that each meatball is a surprise.
Saturday, February 27, 2010
This colorful salad of tomatoes, fresh mozzarella and basil has become one of the iconic foods of Italian cuisine and is a staple in Italy and in Italian restaurants around the world. It is simple to make and the perfect light starter to many meals.
Wednesday, February 24, 2010
This is a simple meal but your kids won’t even notice that they are eating tomatoes because the lycopene-packed fruits are perfectly disguised in this cheesy, saucy sandwich. And it’s a great way to use the yummy breaded chicken from our Chicken Parmigiana either as a leftover sandwich or as the primary meal.
Monday, February 22, 2010
I like to use the sourdough pizza crust but when I need a crust at the last minute and don’t have time to do the sourdough version, I use this recipe.
Thursday, February 18, 2010
This sauce is easy to make and has the nostalgic pizza parlor pizza sauce flavor that is missing from most store-bought varieties. I use it for pizzas, calzones, breadsticks, and pastas.
Tuesday, February 16, 2010
Whenever we make pizzas we save at least one of the dough balls for calzones another night. They are a great way to use leftover pizza toppings. Pile the ingredients inside, except for the pizza sauce which should be warmed and used as a dipping sauce.
Monday, January 25, 2010
Ever since I can remember my family has had my Grandma’s lasagne for our Christmas Eve dinner. I have made a few slight changes to my Grandma’s recipe to make it lighter but it has the same hearty, comforting flavors.
Tuesday, January 19, 2010
Sourdough starter gives pizza crust a light airy texture and a subtle sourdough tang. One of the keys to this type of pizza is cooking it at an extremely high heat. We place the pizza stone on bricks in the bbq so that the heat can circulate on the bottom and top of the pizza, allowing the top of the pizza to char before the bottom burns. The result is pretty darn close to a perfect Neapolitan pizza! Let everyone in the family choose the toppings for a pizza.
Friday, May 14, 2010
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