We are on a hiatus…

Dear my beloved readers:

We will be taking some time off as we welcome the newest member of our family – Coen Matteo. The sleepless nights and feedings have left me in a place were I can’t dream up yummy concoctions. But fear not! We will be back and better-than-ever very soon with many new recipes as we go through baby food introductions while feeding a 6-1/2 year old and very hungry hubby.

Stay tuned for new recipes as soon as I can lift my head from the pillow…


Stuffed Chicken Thighs with Red Pepper Tomato Sauce

Building on my famous quick roasted chicken thighs, this recipe uses the best of fresh seasonal favorites such as sweet red bell peppers and vine ripened tomatoes. We mopped up the sauce with a fresh loaf of herbed bread but pasta would be a nice accompaniment too.

Pumpkin Pie with Pecan Streusel and Graham Cracker Crust

Pumpkin Pie with Pecan Streusel and Graham Cracker Crust - Nolan

This is an updated version of my Pumpkin Pecan pie just lighter. A perfect dessert after a heavy holiday dinner. Not too sweet but just right. To make it fun for the kids, make them individual pies. They will just love them!

Ricotta Crostini with Balsamic Caramelized Onions, Honey & Sea Salt

I was asked to make a few of the recipes from The Naptime Chef and seeing that I have a board meeting to make appetizers for; this seemed like a perfect recipe. It was easy to make and well received. A perfect recipe to have in my back pocket for this coming holiday season for appetizers in a pinch.

Chicken Meatball Soup

Chicken Noodle soup is so comforting when I feel down. This week I changed up the traditional chicken noodle soup with flavor packed poached chicken meatballs and Acini de Pepe pasta. Acini de Pepe can be found in most grocery stores in the pasta section but if you can’t find it any small pasta will do.

Pappardelle with Lamb Ragù

I found this recipe years ago after I had surgery. While in recovery I read endless cookbooks and magazines and found this recipe in Food and Wine from 2005. It was the first meal I ate when I came home and I was blown away. My mom made it for me at that time but this time I made it and it was just as good. My family went wild for it, especially my son who cleaned his bowl, which almost never happens. We also had it for lunch today and a day later it is even better.

There seems to be a lot of ingredients but there are really only a few more than a usual Ragù. This recipe also lends itself to kids helping in the kitchen. As with a few other recipes of mine, I use whole coriander and fennel seeds and let my son mash them in the mortar and pestle, which is one of his favorite past-times. I just love how doing it himself encourages him to try different flavors such as the spices I use in this recipe. If you don’t feel like using a mortar and pestle, store bought ground herbs are just as good.

Recipe by Andrew Carmellini

Spinach and Caramelized Onion and Strata with Tomato Relish

Are you looking for a great recipe for Christmas Breakfast? Do you have a holiday brunch party to bring food to? Well, here is your answer. It is not quiche and not a frittata. It’s Strata. This easy to make Strata will be the life of any brunch. The trick to making it fantastic is a complete caramelization of the onions. This is achieved by slow cooking them on medium-low heat. With the added crunch of the bread and addition of the Tomato Relish, this dish is a perfect savory dish for breakfast or brunch! Inspired by Bobby Flay.

Grilled Bacon Wrapped Chicken with Sun Gold Cherry Sauce and Avocado

Grilled Bacon Wrapped Chicken with Sun Gold Cherry Sauce and Avocado

This recipe is inspired by the classic BLT, just without the L. Made simply by slow grilling the bacon wrapped chicken over low heat, it makes the saying true, “Everything tastes better with bacon”. Well, at least that is what we think. Really we can’t get enough of it and when it is paired with the sweet acidity of Sun Gold cherry tomatoes reduced down to a scrumptious sauce, this dish won’t steer you wrong. It will be come a family favorite in no time.

On the Boarder Burrito’s

On the Boarder Burrito’s

One of our favorite skillet dishes is my Skillet Steak Peperonata, which has Italian influences. So, I have re-invented this dish with a Southwestern flair and turned it into Burritos. In this recipe, I use Skirt Steak but Chicken would work well too. If you prefer vegetarian burritos, leave out the meat and use the vegetables. The vegetables are what make this recipe so amazing and if you fear your kids won’t eat them leave them out of their burrito and serve them on the side so that they might taste them. This dish will win over your whole family.

Hunter’s chicken stew with roasted rosemary potatoes

I found this recipe from Jaime Oliver and it is fantastic! It is easy to make and is one of those dishes that keep getting better the next day, that is if you have any left over. I added my roasted rosemary potatoes as great side. Another in ultimate comfort food!

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