Sugar Cookies

in Christmas Cookies Cookies Desserts Kid Friendly Tea Party on
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There is something magical about Christmas themed treats.  For me, sugar cookies are the epitome of Christmas sweets with Italian flag cookies taking a close second.  And now, what birthday party or baby shower is complete without themed sugar cookie?  I’m not talking about the Pillsbury sugar cookie rolls that you slice and bake.  Although, these do evoke a certain childhood nostalgia since they had to fill in the gap years when my mom went on a sugar cookie baking hiatus.  I’m talking about the painstaking make-from-scratch sugar cookie dough that you hope might roll out correctly.  Then, you pray that the dough will hold its shape as you press the copper or steel cookie cutters into the soft sugar dough. 

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Deconstructed Chicken Marsala with Roasted Mushrooms and Mashed Potatoes

in Comfort Foods Dinner Italianish on
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This is not your traditional kitschy Italian restaurant chicken marsala.  There will be no attached photos of perfectly browned chicken basking in a caramel-colored marsala cream sauce accented by a few small mushrooms.  This is a mountain of rosemary scented roasted mushrooms sandwiched in between creamy mashed potatoes and buttermilk-sage fried chicken. 

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Sweet Potato and Pimento Cheese Frittata

in Breakfast Italianish Make-in-Bulk & Freeze on
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One of my favorite things to do with holiday leftovers is make quiche. And what more perfect of a leftover to be used for quiche than honey baked ham?This recipe is a perfect example of a “what’s in my refrigerator” frittata.This recipe is a perfect example of a “what’s in my refrigerator” frittata. Susan had brought me a large serving of her pimento cheese (which is delicious on a ritz cracker with a glass of cabernet sauvignon). I also happened to have a mountain of sweet potatoes on my kitchen island. And since sweet potatoes go with anything, why not combine them with pimento cheese and eggs?

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Marinara

in Homemade Italianish Make-in-Bulk & Freeze on
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While my marinara differs from Clemenza’s and most traditional Italian recipes, it has evolved over the last twenty years into a flavor that is woven into the proverbial fabric of my kitchen. I like the sweetness that the onions and carrots give to the acidic tomatoes and wine. I have made this sauce without the wine just to meet comments that my sauce tasted less delicious.

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