Friday, June 24, 2022

New House Favorite Pie - Grandma's Pie 17" Square

Earlier this week, Chris tagged me in a Facebook post put up by Roccos Off Wooster, our favorite local pizza place. The post was for 
Naunie’s Pie which is a Sicilian Style Pie with Mozz, Provolone, Hot Cherry Peppers, Table Cheese, Sausage, Bacon, & Onion. I replied back, "YES!"

Tonight I called the order in at about 4:00 saying I would pick it up at 5:45. I requested the pie that was featured on Facebook, the Naunie's Pie.

I am pretty sure we got the Grandma's Pie 17" Square. I was driving home and the car smelled so damn good!

Chris opens the box and says "Wow!!" But he mentions that he does not see the Hot Cherry Peppers, Sausage, Bacon, or Onion.

It's okay that those things were not on this pie. The Grandma's pie consists of Italian Plum Tomatoes, Pecorino Romano, Lite Mozzarella, Fresh Garlic, Basil & Spices, and baked in perfectly Seasoned Pans!  The crust was perfect as always. The tomatoes were sweet. The basil tied everything together and we did not even mind the garlic. It was a perfect pie.

It reminded me quite a bit of my Mom's Sunday night pizza. It was plenty for the 2 of us with lots of leftovers.

Monday, June 20, 2022

Air Fryer Parmesan Chicken Bites

Applause from the other side of the table! This recipe is from the All Recipes site.
I did make a small edit. I added Cornstarch to the Panko bread crumb mixture. It helps crisp up the coating in the air fryer. I used Chicken Tenders instead of the whole breast. That sped up the production a bit. The meal came together in less than 30 minutes.

6 ounces chicken tenders, cut into bite-size pieces
1 large egg
2 tablespoons heavy whipping cream
1/2 teaspoon salt, divided
3/4 cup panko bread crumbs
1/4 cup cornstarch
1/2 teaspoon Italian seasoning
2 tablespoons shredded Parmesan cheese
nonstick cooking spray

Preheat an air fryer to 400 degrees F for 5 minutes.

Combine egg, whipping cream, and 1/2 of the salt in a bowl. Whisk until yellow and frothy.

Mix panko, corn starch, herbs, and remaining salt together in a separate shallow bowl until well combined.

Dip chicken pieces first into the egg mixture, followed by panko, and set in the air fryer basket.

Air-fry for 13 minutes, shaking the basket every 5 minutes. The cooking time depends on how big or small you cut the chicken breasts (or Chicken Tenders)
Spray with cooking spray and sprinkle with Parmesan cheese.
Air-fry until chicken is no longer pink in the center and the juices run clear and Parmesan is melted.
An instant-read thermometer inserted into the center should read at least 165˚


Thursday, June 9, 2022

Caesar Chicken and Pasta Salad


Adding pasta to a Caesar Salad! And then adding Chicken! Delicious! 

The chicken was a Rostierie Chicken from Fresh Market. On Thursdays they sell the whole roasted chicken for $5.00. That was until this week. Now a Rostierie Chicken is $6.00. Still not a bad deal. We had meat from it tonight and on Sunday I will be using some in a recipe, stay tuned, and we use the carcass for broth. 

I made the pasta on Sunday and had it in the fridge. The dressing was a revision of Lidia's Caesar Salad dressing.

Caesar Salad Dressing-
Using an Immersion Blender mix 2 Tbsp Red Wine Vinegar, 2 Tbsp Fresh Lemon Juice an 1/3 cup Extra Virgin Olive Oil. Add one Hard Boiled Egg Yolk, 1 Tbsp Dijon Mustard, 1/2 Tsp. Worcestershire Sauce and Salt and Pepper to taste. Blend until smooth.

Toss with the cleaned and chopped lettuce, I used a mixture of Romaine and Red Leaf. Toss the dressed salad with 1/2 cup Grated Parmigiano-Reggiano.

Wednesday, June 8, 2022

Creamy Steak Fettuccine

I love when I have homemade fettuccine in the freezer. This recipe is super easy and the homemade pasta brings the recipe to a delicious level. A perfect 30-minute meal that received rave reviews from the other side of the table!


Kosher salt
12 oz. fettuccine
1 lb. sirloin steak
2 tbsp. vegetable oil 
Freshly ground black pepper
2 tbsp. butter
2 tbsp. all-purpose flour
2 c. milk
1/2 c. freshly grated Parmesan
1 tbsp. freshly chopped parsley
1 1/2 c. halved cherry tomatoes
2 tbsp. balsamic glaze

Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook the steak to the desired doneness, 4 minutes per side for medium-rare. Transfer to a plate to let rest for 10 minutes. Thinly slice steak.

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining. Return pasta to pot.

In a skillet, melt butter over medium heat. Whisk in flour and cook 1 minute more, then slowly add milk, whisking to break up lumps, and simmer until thickened, 5 minutes. Add Parmesan and parsley and season with salt and pepper. Add tomatoes and cook until bursting, 2 to 3 minutes. 

Add cooked pasta and ¼ cup reserved pasta water to skillet and toss to combine, adding more pasta water as needed. 

Top with sliced steak and drizzle with balsamic glaze.

Monday, June 6, 2022

One-Skillet Creamy French Onion Chicken

The recipe for One-Skillet Creamy French Onion Chicken is from the Eating Well site. It was a delicious, 30-minute meal. Rave reviews from the other side of the table. The chicken was moist and the sauce was perfect!! Just enough for the 2 of us and the cleanup was only one pan. Well, there were some measuring cups and things like that.

I added sliced grape tomatoes and spinach to the recipe.


2 tablespoons extra-virgin olive oil, divided

1 pound chicken cutlets 

1/2 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

1 large yellow onion (1 pound), halved and thinly sliced 

1/3cup dry white wine

1 tablespoon all-purpose flour 

1/2 cup low-sodium chicken broth

1/2 cup heavy cream

2 teaspoons chopped fresh thyme

1/2 cup sliced grape tomatoes

1 cup baby spinach

Chopped parsley for garnish


Heat 1 tablespoon oil in a large skillet over medium heat. 
Sprinkle chicken with 1/4 teaspoon each salt and pepper.
Cook the chicken, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes.
Transfer to a plate and cover to keep warm.

Add the remaining 1 tablespoon of oil to the pan.
Add onion and wine; cover and cook, stirring occasionally, until tender, golden and the liquid has evaporated about 10 minutes.
Sprinkle flour over the onion and stir to coat.
Add broth, cream, thyme, and the remaining 1/4 teaspoon each of salt and pepper; cook until bubbling and thickened, about 2 minutes more.

Add the tomatoes and spinach to the pan.
Return the chicken and any accumulated juices to the pan and turn to coat.
Cover and cook until the chicken is heated through, and the spinach is wilted about 2 minutes.

Sunday, June 5, 2022

Oven Baked Ribs and Macaroni Salad

Who made the BBQ Sauce? I made the BBQ Sauce. This was a hit!! It was cool enough today to have the oven on. Two hours at 300˚. But the sauce!!! Yeah, we love Stubbs Original BBQ Sauce and Guy Fieri's Bourbon Brown Sugar Sauce but it is nice to have a house recipe. The recipe comes from the Delish site. I cut the recipe in half, but wish I had made more of that sauce... I am thinking of using the leftover sauce from BBQ Burgers later in the week... We will see...

Oven-Baked Ribs

2 lb. baby back ribs
1/2 c. packed brown sugar
2 tsp. kosher salt
1 tbsp. garlic powder 
1/2 tsp. freshly ground black pepper
1/2 tsp. paprika
1/2 tsp. ground mustard
1/4 tsp. cayenne
1 1/2 c. ketchup
1 c. packed brown sugar
1/2 c. water
1/4 c. apple cider vinegar
1 tbsp. Worcestershire sauce 
1 tbsp. molasses
1 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground mustard
1/4 tsp. paprika

Preheat oven to 300° and line a baking sheet with aluminum foil. 
If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under membrane and then peel it away. 
In a small bowl stir together brown sugar, salt, garlic powder, pepper, paprika, mustard powder, and cayenne. 
Rub mixture all over ribs and place on prepared baking sheet. Let this marinate for 30 minutes.
Cover with foil and bake until very tender, 2 hours. 
Meanwhile make barbecue sauce: In a medium saucepan over medium heat, combine all sauce ingredients together. 
Bring to a boil, then reduce heat and let simmer, stirring occasionally, until thickened, 1 hour.
Turn oven to broil. 
Remove foil from ribs and brush both sides with barbecue sauce. 
Broil until sauce just starts to caramelize, 2 to 4 minutes.

The Macaroni Salad was a requested version of a Pasta Salad. I am glad it was requested because it was really tasty. Just simple Macaroni Salad like what we all grew up eating. The recipe is from the Food Network. I cut this recipe in half and had just enough for the 2 of us for dinner.

American Macaroni Salad

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using.
In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
Pour the dressing over the salad and stir to combine.
Season with salt and pepper to taste.
Store covered in the refrigerator, for up to 3 days.

And Air Fried Asparagus because I like Air Fried Asparagus! I was looking online and it was suggested to use just olive oil, salt, pepper, and paprika on the asparagus. So that is what I did. I loved it! I was the only one eating it, but I have leftovers for my salad this week.

Preheat the Air Fryer to 400˚. Add the rinsed and cut asparagus to the air fryer. Coat with olive oil, salt, pepper, and paprika. Toss to coat and make sure it is on one layer in the air fryer. 7 minutes, tossing halfway through and that is all there is to it!

Today was a purrfect day for bird watching.

Friday, June 3, 2022

Black Bean and Beef Tostadas and Nachos

Something different on a Friday night. The recipe for the Tostadas came from Taste of Home. Dinner came together in 30 minutes. It was a quick and light meal. I have some baking to do tonight, so this was a perfect dinner.

Along with the Tostadas I made our house recipe for Nachos. All you do is take nacho chips and spread a few refried beans on them. Then add Diced Chili peppers and some salsa. Top with cheese and bake for about 10 minutes at 350˚.  Delicious!

Black Bean and Beef Tostadas

1/2 pound lean ground beef 
5 oz ounces diced tomatoes and green chiles, undrained
8 oz ounces black beans, rinsed and drained
8 oz ounces refried beans, warmed
8 tostada shells
Optional: Shredded reduced-fat Mexican cheese blend, shredded lettuce, salsa, and sour cream

In a large skillet, cook beef over medium-high heat until no longer pink, 4-6 minutes; crumble beef. 
Stir in tomatoes; bring to a boil. 
Reduce heat; simmer, uncovered until liquid is almost evaporated, 6-8 minutes. 
Stir in black beans; heat through.
To serve, spread refried beans over tostada shells. 
Top with beef mixture; add toppings as desired.


Tuesday, May 24, 2022

French Dip Sliders

When I make a recipe that I have made before, I check this blog for the recipe. I was shocked that I had not put this up on the blog. We both love this dinner.

It is pretty easy to make, and you could do all the prep ahead of time if you make the recipe as it was written. The recipe is from The recipe calls for Roast Beef from the deli department. I have made it like that once. But I like to use Steak Sandwich meat. There is a brand that is sold around here that is called Old Neighbor Beef Shaved Steak. I pick that up and divide the package into 2 portions. Using the seal-o-vac, I have 2 meals.

If you were to use the Roast Beef, you could do the Au Jus sauce, even cook the onions ahead of time and then put everything together at dinner time.

This is my version of the original recipe. It serves 12 people. Obviously, we cut the recipe down quite a bit for just the 2 of us.


5 tbsp. butter, divided

1 large onion, thinly sliced

2 sprigs, plus 1/4 teaspoon of fresh thyme

Kosher salt

Freshly ground black pepper

12 slider buns, halved

1 lb. thinly sliced deli roast beef, or

12 slices provolone cheese

1 1/2 c. low-sodium beef broth

1 tbsp. Worcestershire sauce


Preheat the oven to 350°. 

In a large skillet over medium-high heat, melt 2 tablespoons of butter. 

Add onion and thyme sprigs and season with salt and pepper. 

Cook, stirring occasionally, until caramelized, about 15 minutes. 

Discard thyme.

Place bottom halves of slider buns on a large baking sheet and top with roast beef, provolone cheese, caramelized onions, and slider bun tops. 

Melt 2 tablespoons of butter and brush on top of the buns. 

Sprinkle with coarse salt, and parsley and bake until cheese is melty and sliders are warmed through, 10 to 15 minutes. 

Meanwhile, make the au jus: 

Add remaining 1 tablespoon butter to the same skillet and melt over medium heat. 

Add beef broth, Worcestershire, and thyme, and season with salt and pepper. 

Simmer until slightly reduced, 10 minutes. 

Serve sliders with au jus for dipping.

Saturday, April 30, 2022

Boyfriend Steak? Really?

Okay, I love the boyfriend jeans that are sold at The Loft.  And the Boyfriend Jacket that I got at J. Jill. But a Boyfriend Steak?? 

Well, the Boyfriend Steak is a thing.

A delicious thing. And a 30-minute meal with just one pan.  The recipe is from Delish.comQuite a simple recipe to follow.

stick butter, softened
1 tbsp. freshly chopped parsley
1 tbsp. extra-virgin olive oil, for skillet
26- to 28-oz. bone-in rib eye or côte de boeuf
Kosher salt
Freshly ground black pepper

Preheat the oven to 350º. Make herb butter: Mix butter and parsley and shape into a log (use wax paper, if you have it). Refrigerate until firm.
Make steak: Heat an ovenproof skillet over high heat and add olive oil. Season steak generously with salt and pepper.
Sear steak for 3 minutes per side, then transfer skillet to the oven to continue cooking, about 10 minutes for medium-rare.
Transfer steak to a plate and let rest for 5 to 10 minutes. Top with herb butter to serve.

Wednesday, April 27, 2022

Beef Fried Rice

Another 30-minute meal! And we have another hit!!

The recipe is from

Rave reviews from both sides of the table!!


1 lb. flank steak, cut into bite-size pieces

kosher salt

Freshly ground black pepper

5 tsp. sugar, divided

1 tbsp. cornstarch

2 tbsp. plus 1 tsp. vegetable oil, divided, plus more for drizzling

2 large eggs, beaten

1 tsp. grated ginger

1 onion, diced

1 c. frozen mixed vegetables

3 c. leftover white rice

3 tbsp. soy sauce

1 tsp. white vinegar

1 tsp. sesame oil


In a medium bowl, season meat with salt, pepper, and 1 teaspoon sugar, then toss with cornstarch until well-coated. Set aside.

In a large skillet over medium-high heat, heat 1 teaspoon of oil. Add eggs and scramble using a rubber spatula; transfer to a plate. Turn the heat on high, and add another teaspoon of oil. Add meat, working in batches, and cook until seared all over, about 2 minutes per side; transfer to a plate.

In the same skillet over medium-low heat, add  2 tablespoons oil, onion, and ginger, and cook until starting to soften, 2 to 3 minutes. Add peas and 2 tablespoons water, and cook until peas are tender. Add cooked rice and break up using a spatula, cooking 2 to 3 minutes more. Stir in soy sauce, white vinegar, pepper, remaining 4 teaspoons sugar, and sesame oil. Add back the meat and eggs, then toss together and serve immediately.