 Would you order something called "among the devil" at a restaurant? 😈 And if you would, what you expect to be on your plate? Something hot and spicy? Maybe you already have and you didn't even know it. 😬 Translated literally - Fra Diavola means "among the devil." Is that terrifying to anyone else? Why in the world would someone choose those particular words to describe a delicious seafood and pasta dish? In my opinion, even a fiery red pepper infused sauce doesn't warrant giving this amazing dish such a harsh name. I think it gives it an unnecessarily bad rap. I'm a Christian girl, and I'm terrified to order anything Fra Diavola at a restaurant. 🤣 I'm kidding. I hesitate to order Fra Diaivola at restaurants because I'm just not sure I can trust someone else's interpretation of "among the devil." 🥵 I like spicy but a little goes a long way when it comes to spice. 🔥  Traditionally, seafood Fra Diavola is a combination of shellfish and pasta tossed in a spicy, tomato based sauce. Don't let the name fool you - Fra Diavola doesn't have to be super hot and spicy. It can also be mild but still super flavorful and delicious. Making it for yourself at home is really the best way to make sure that you get just the right amount of heat - for you. I love this dish and I may never work up the bravery to order it at a restaurant but you better believe that I'll be making it (just the way I like it) at home often.  Seafood Fra Diavolo 12 ounces extra large shrimp, peeled 12 ounces sea scallops, halved horizontally 6 Tablespoons olive oil 7 garlic cloves, minced 3/4 teaspoon salt 1 Tablespoon anchovy paste 3 Tablespoons tomato paste 2 teaspoons oregano 1 teaspoon red pepper flakes 1/2 pound mussels 1/2 pound clams 1 cup dry white wine 28 ounce can chopped tomatoes 8 ounce bottle clam juice 12 ounces linguini 1/2 cup fresh parsley, chopped
 Season with salt and pepper. Drizzle with olive oil and serve.  Starting a campaign to rename this yummy seafood and pasta dish. What do you think about "tra gli angeli"? Italian for "among the angels". A heavenly dish that deserves a more appropriate name. 😉 Just my opinion.
Ciao!
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 If you know me - you know that I'm a girl who's way more comfortable being behind the camera rather than in front of it. 📷 I'm just not one of those super photogenic people. The minute that a camera is aimed in my direction, my neck disappears into my shoulders and my smile turns awkward and forced.🥴 Walking into an event in a formal gown and heels adorned with a giant DSLR camera strapped around my neck like a sting of pearls - no big deal. But taking selfies on my phone causes serious picture anxiety. 🤷🏻♀️ I have an irrational sense of safety, protection and bravery when I'm holding my camera. Not even standing on the sideline of an intense soccer match or traipsing through bear country in Alaska can shake me when I'm armed with my camera.⚽️ 🐻 🤷🏻♀️
 The Spring flowers were amazing.
And check out these frogs! They were mesmerizing to watch (and listen to). 🎶 🐸 So fascinating in fact that I took far more pictures of these frogs than any of the family members who accompanies me on this trip. 😅 Photographing people and animals is hard - and my hat goes off to all professional photographers. Landscape photos and food photos are more my style. My dinner plate doesn't complain about blinding sunlight, it doesn't make rapid movements and I don't have to tell it corny jokes or shake rattles to make it smile while simultaneously trying to hold a camera and snap pictures.  I know that there's a lot of you out there who, like me, enjoy photographing food and sharing it on social media. (#phoneeastsfirst 😅) This recipe is for YOU! If you start with a store bought crust, you can make this fail proof Lemon Cream pie with just 3 simple ingredients. It will undoubtedly impress your guests and all of your social media followers. Believe it or not - it tastes even better than it looks. 🍋  Lemon Cream Pie Graham Cracker Crust 9 full-sheet graham crackers (1 1/4 cups graham cracker crumbs) 1/2 cup salted almonds 1 Tablespoon granulated sugar 5 Tablespoons butter, melted Filling + Topping 2 (14 ounce weight) cans full-fat sweetened condensed milk 3/4 cup fresh lemon juice (about 4 lemons) 4 large egg yolks
 Pour filling over warm crust. Bake 18-21 minutes or until mostly set.  Cool completely on counter and then cover and chill for at least 1 hour.  Garnish with fresh whipped cream and lemon slices. Anyone else feel like they've caught Spring fever now?
Ciao!  Let it be known that I am a quitter. And I'm kind of proud of it. 😅 In the world of me - being a quitter means making a conscious effort to get rid of the things in my life that aren't helpful or enriching. And every time I quit something, it frees up more time to add something new into my life. Allow me to explain. Like you, I only get 24 hours in a day and when I was spending an hour of that time catching up on my social media accounts in the morning, I had less time to do what I actually enjoyed doing when I first woke up - which is working out. Less time on Facebook means more time to walk the neighborhood with friends.🚶🏻♀️ And let's be honest - the time I spend exercising with friends is always going to be more gratifying than time that is spent scrolling on my phone. Sooo, I quit checking my social media accounts in the morning and replaced that time with something that fills my soul - exercising with supportive and amazing friends.  I quit things to make room (and time) for other things in my life, but I also quit things when I find a better way of doing them. Let's just say that learning how to use the grocery store apps has been a real game changer for a girl who used to spend hours, driving from store to store - looking for specific ingredients. The same principle applies to recipes. I've quit making plenty of recipes that I've deemed unacceptable. I've also replaced a lot of recipes with new and improved versions. Such was the case with this Chicken Teriyaki. A bigger, better recipe came along and I quit making my old chicken teriyaki recipe immediately. 😅 Maybe it's time for you to be a quitter too. 😬  Chicken Teriyaki 2 pounds boneless chicken thighs 3 1/2 Tablespoons sake 1 Tablespoon cornstarch 3 Tablespoons soy sauce 1 Tablespoon sugar 2 tablespoons fresh ginger, grated 2 teaspoons vegetable oil
 Drizzle 2 T. glaze over chicken and serve the remaining glaze separately.  I'm willing to bet that you can put this one pan chicken teriyaki dish together quicker than you can get a door dash order delivered from your favorite Asian restaurant. I'm also willing to bet that you are going to love my homemade version of chicken teriyaki even better. 😋 Enjoy!
Ciao!  The daffodils are blooming in Georgia and it's amazing!!    Walking through these gorgeous field of daffodils has me feeling all the Spring feels. 💐 I'm ready to plant my garden, clean out my flower pots and maybe even start some Spring cleaning. 🧹 (Just kidding about that last part.) 😅
As if by magic, the Spring vibes also worked their way into my baking. I've found myself gravitating towards bright citrus flavors like lemons, limes and oranges. 🍋🍈🍊 Adding a bit of zest or a squeeze of fresh juice to a salad, a marinade or a dessert can really make any food taste like the essence of Spring. Fresh, bright, clean and wonderful. Consider these Lemon, Cranberry, Pistachio Biscotti my way of expressing all my Spring feels in cookie form. They're crisp and delicious, sweet and tart and I feel like they're a pretty good representation of my favorite season. I think you're going to love them just as much as I do.  Lemon, Cranberry Pistachio Biscotti 2 large eggs, at room temperature ¾ cup brown sugar ¼ cup olive oil 1 ½ teaspoons vanilla extract 1 teaspoon lemon zest 2 cups all-purpose flour 1 teaspoon baking powder ¾ cup dried cranberries 1 cup unsalted pistachios, unshelled
These biscotti are a blast of citrusy sunshine. They're crunchy and sweet with a hint of tartness. Enjoy them on their own or as a dunking cookie with tea, coffee or milk. Lemon Cranberry Pistachio Biscotti are also wonderful served with fruit or ice cream. This versatile cookie is a must for cookie jars and care packages.
Ciao!  Every single year. I get lured in by the promises of longer days and warmer weather in early March, and I plant tender, young plants in my garden. And without fail, every year, I spend at least one weekend running around the yard with pillowcases and sheets at dusk to try and protect those very plants from the cruel dagger of frost. 🪴 This year, I had every intention of waiting until the end of April, to put my precious plants in the ground. And I really tried ... I did. 😬 Then we had 3 consecutive days of nearly 80 degree temperatures and I caught a massive case of Spring fever. 😂 Before I knew it, I was driving to the nursery, picking out plants and putting them in the garden - in early March. 🤦🏻♀️
Why do I do this to myself? I'm fairly certain that repeating an act over and over and expecting different results is a definition of insanity. 😅 🤷🏻♀️ I just got so excited about Spring gardening that I couldn't wait even a couple extra weeks. 🤦🏻♀️  I love having fresh herbs to cook with in the summer. They make pastas, marinades, not to mention salads, taste so much better - and fresher. And being able to pick those herbs from my own backyard is so rewarding. A simple green salad with romaine lettuce, fresh basil and tomatoes and a classic vinaigrette is one of my all time favorite springtime treats. 🥗 Maybe it's the Italian in me but, I feel like a simple, vinaigrette recipe is something that everyone should have in their back pocket. (not literally🤣) It's so easy to whip up a homemade vinaigrette that there's really no excuse NOT too. I make this so often that this Italian vinaigrette is one of the only recipe that I've committed to memory. It truly is super simple and simply delicious.  Italian Vinaigrette 1 Tablespoon wine vinegar 1 1/2 teaspoons minced shallot 1/2 teaspoon mayonnaise 1/2 teaspoon dijon mustard 1/8 teaspoon salt pepper 3 Tablespoons olive oil
  Here's to tucking in my new plants under the sheets for the next several nights to protect them from frost. 🥶 Reminding myself that it will all be worth it when I have fresh basil to put in my salads next week. 🤣 🌿
Ciao! |
