Lifetime Recipes Made Easy
Twice baked stuffed spaghetti squash…wow that’s a mouth full! Have you attempted to make a spaghetti squash? After many attempts, I found that if you bake the spaghetti squash to perfection then mix the spaghetti squash with your favorite sauce, stuff the shell of the spaghetti squash and baking it again…comes out perfect every time!
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If you are looking for a recipe to knock the socks off of your guests, my chicken with mushrooms, shallots and Boursin cheese will become your new best friend!
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Cauliflower has been the big “switch out” when it comes to eating healthy or gluten free. I know I substituted cauliflower for potatoes for a dinner party recently and while I could taste the slight difference, it wasn’t so bad that I wouldn’t do it again. Cauliflower pizza crust has been popping up on all my food sites for over a year now and I have been meaning to try it but it looked like a lot of work so I have been passing. One year later and a detox motivated me to try a recipe for cauliflower pizza and I am glad that I did try it….
When was the last time you ate a great pasta dish or made pasta at home? Seems like everyone I know is on a gluten free diet or change of life, excluding pasta all together. That being said, I recently had some friend over and wanted to show them a super easy recipe for pasta with eggplant…I figured the eggplant made the dish sound a little healthier than other options and my friends were game for it so why not?
I used to make an eggplant pasta for the kids and I as it was always super easy to make and just forgot about it until family reminded me, here is how I made this recipe for pasta with eggplant.
I cut the eggplant into small pieces
put the cut eggplant in a pan with a little oil
cut roma tomatoes
added them to my pan with my eggplant, added a little tomato paste as well
and while the pasta was cooking I let all the flavors cook together
added my pasta
tossed and added some water from the pasta, then parmesan cheese
yum! it was done!!!
As you can see the sauce becomes creamy once I added the pasta water, leaving just the right balance of pasta, eggplant and cheese. I did use fresh mozzarella which makes all the difference, if you are using the hard mozzarella, I would use shredded as it will not melt the same way. This pasta dish can be made in less than 30 minutes for those in a rush and it looks very impressive if I say so myself.
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Thank you again ~ Patty Limatola-Tanenbaum
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Ingredients
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There is nothing better then to have a man cook for you, that being said, I really had a hard time just sitting back and allowing my best friends husband Mark to prepare dinner for us. I am so grateful that I did step back and allowed him to cook as he proved he was a great cook…and he really spoiled me! I decided to get away from my area as my kids were with my ex husband and I really needed a little break, I called my best friend Melissa and she offered for my dog and I go come on down and gave me her daughters room for 2 nights. I really had no expectations but to relax in Brea and really didn’t want to be a burden.
It took me 2 hours to get there and I was worried that I was holding them up, instead both Melissa and Mark greeted me with hugs and we went out to eat. We went to a place called Cha Cha’s Latin Kitchen it was lovely, Melissa ordered for the table to share the salad, some flautas with a mango sauce and an amazing salmon with a honey chipotle glaze…that glaze was out of this world (don’t think I’m not going to try to duplicate that one)! I also had a Sangria and if you have been to my house before, you know I love sangria…this one was very tasty and much needed.
For Saturday night, Mark asked me what he can make for dinner, I told him to do whatever he wanted…again, I was spoiled as he did rib-eyed steaks on the BBQ, and Mark is amazing on the BBQ, he did crab legs, broccoli and his amazing potatoes with onions. The story goes something like this, Marks mom loved to fry food but never fried red potatoes, Mark was camping with his friend Matt (hi Matt) and Matt introduced Mark to this recipe, this recipe is so simple and really you can modify it to your likings by adding bell peppers or any of your favorite vegetables.
First you cut your potatoes into equal pieces, cut your red onions to match your potato size, I’m sorry I don’t have a photo but I didn’t know I was going to blog this. Then in a frying pan, add your oil, I know it seems like a lot of oil but you will drain it out later. The ingredients are simple, seasoning salt and Worcestershire sauce. These potatoes have been cooking for about 8-10 minutes
he cooked it uncovered and tossed them periodically, here they are about 8-10 minutes later, you can see how the potatoes are getting nice and brown and the red onion is getting caramelized.
Once they became tender, he then removed them from the stove top and placed them in a colander to drain off the excess oil
he then put them back in the frying pan and added more worchestershire sauce and seasoning and let them cook for about 8-10 minutes more
YUM!!!! here they are all cooked up
he did a surf and turf for me that night, here is my plate of amazing food…
I can’t thank you enough Melissa and Mark for all that you had done this past weekend, it was so soothing for my soul…I can’t wait for Vegas! Thank you Mark for allowing me to watch you cook (he really wouldn’t let me lift a finger) and for allowing me to share your famous potato recipe with my followers.
Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.
Thank you again ~ Patty Limatola-Tanenbaum
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Ingredients
Directions
Pull apart pepperoni pizza bread is so simple to make and amazing to eat. I swear anyone can make this and I would encourage you to have your kids or grandchildren make this recipe as it’s so easy and will empower a beginner chef. I recently experimented and made a pull apart garlic bread that we all loved, it was quite funny because I thought I was being so original and then I found pull apart garlic bread everywhere…silly me.
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Here is one of my favorite dinners ever (I’m sure I’ve said that before but I do love food). When I was pregnant with my son, I was lucky to have had my grandmother (nonna) visit me from Italy to help me out. She stayed for several months and it was great for me as I ended up on bed rest. One day we went to the market and she said she was going to make me Pizzaiola…I didn’t know what Pizzaiola was by name but I knew that my nonna was an amazing cook so it had to be great!
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First I have to apologize for not posting so much this past week as Thanksgiving pushed me over the edge and we had so many leftovers that cooking was out of my mind. That being said, I can’t believe I’m sharing this chicken recipe with you all…yep it’s true and so there I said it!!! There are certain recipes I like to keep as my own and I always thought this was one of those recipes but I made it again tonight and thought I just had to share it as I absolutely love this chicken dish!!!
Going to culinary school was a great experience for me, it introduced me to spices that I may never had learned about or ever tried. Achiote paste, which is influenced from Mexico, is one of those spices I had never heard of or been exposed to. We were introduced to the spice and used it for a grilled shrimp dish which was just amazing and after my first bite, I was sold and just knew I wanted to try as many recipes as I could with it.
When my kids told me they like to eat everything but chicken because chicken is boring I thought I’d remind them that chicken doesn’t have to be boring. This recipe is very easy and it comes across to be a very elegant chicken dish that everyone will think you slaved over. The achiote spice adds a unique flavor that will leave your guests guessing…and isn’t that really what’s it’s all about? lol
You basically make a marinade that gets pureed in a blender or food processor.
The marinade gets poured over the chicken and refrigerated for 3-4 hours. My chicken was really thick so I cut it in half lengthwise to thin them out. I used 4 breasts and did not follow by weight.
After the 4 hours you remove the chicken from the fridge and using a frying pan, you heat some oil in a pan, saute your marinaded chicken. Here is my before and after…doesn’t look delicious?
Remove the chicken from the pan, add some orange juice, scrap off your bits on the bottom of the pan add your mascarpone cheese, cook for a few minutes…add your chicken back to the pan…and you’re done!
I put some cilantro on top to finish it off. I’m sorry about the plating as I had a whole meal planned but I burnt the green beans and squash.
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What I have found is…people have a love-hate relationship with mushrooms, they either love them or hate them. I happen to love mushrooms!
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