Giuseppepaolo

Welcome to Sunday Supper's Slow Cooker edition. The days are getting shorter but our schedules sure aren't, which is the perfect reason to use your slow cooker and why I'm going to keep this short and sweet! We have a fantastic line up ranging from breakfast to dessert and everything in between, all made in that fantastic little counter top cooker that we all love and know as a slow cooker (or crock pot if you're old school like me). If your days are as busy as mine (and maybe even more so) there's no reason you still can't enjoy a good home cooked meal with your family. So let's get started. Slow Cooker Lime Garlic Chicken Printable Version 1 1/2 lbs bone-in, skinless chicken thighs 1/4 cup fresh lime juice (about 2 limes) 1 1/2 cups chicken broth 2 garlic cloves, minced 1/2 teaspoon summer savory or thyme 1/4 teaspoon ground pepper 2 tablespoons butter 1 cup uncooked brown rice Place the chicken in a 3-4 quart slow cooker. Add the remaining ingredients exc...

When it comes to the term "unprocessed", people have various ideas of what that means. I'm not here to tell you what's right or what's wrong. All that matters is what's right for you. Do you take the term literally? 'unaltered from an original or natural state'. Or do you look at it from a food standard point of view by judging the food as being unprocessed or not, based on the ingredients? To process means to perform a series of mechanical or chemical operations in order to change or preserve something. Technically, we do this in our kitchens at some level, every time we cook or bake. My view of "unprocessed" when it comes to food, is all about the ingredients. Bottom line. For example....flour. It goes through a process from it's original state as a grain in order to become the fine powder we bake with. Because I can, and do, buy flour from the store that is unbleached and NOT enriched, even though the grain has gone through a 'proc...

Squash. When I was a kid, I didn't think I liked "squash". Probably more cuz of the name than anything. It just didn't sound right. Squash. Thank God, I figured out as an adult that I really love the stuff! Learning all the wonderful ways squash can be made didn't hurt either. Steamed, pureed in a pie, soup, sauce, roasted, BBQ'd etc, etc....it's all good. My favorite is roasted. Soups and sauces are runner-ups for sure. Oh wait...grilled...man oh man. Like I said...its all good! It is the season for squash-a-plenty. This Sunday Supper is all about giving you ideas on what to do with your squash and how to enjoy the bounty, whether its from your garden, the farmers market or your local grocery store. Do you know what I recommend? Make a pledge to try a new kind of squash this season. There are so many different kinds out there....why limit yourself to the well known few? When I saw this kabocha sitting in the bin at the market, I had no clue what it was. I...

This little cookbook, Fifty Shades of Chicken, being a parody and all should really be taken more seriously. If you are a fellow 'Chicken Queen' (or Chicken King), then I highly recommend it. Don't get your panties in a bunch and judge it just because it's full on the best innuendos that can be found in the kitchen! Take it in stride and giggle.....and then totally enjoy the food. I've made several, and they are all delicious. Especially this one! This dish is very easy to do and perfect for newbies. You just have to plan ahead a little as the chicken does need to marinate a bit. But while it's doing it's thing, you can enjoy the intro (each recipe has a fun intro). Here's a tease of a snippet....(although if you didn't read 50 Shades of Grey, this might not be as funny to you). ""Your whole control-freak foodie thing, it was because of her, that woman Mrs. Child." My mood has darkened. "Julia opened my eyes to many important thin...

Who doesn't love pesto? (If you're one of them...just don't tell me and we'll remain friends). Every summer, I have mounds of fresh basil from my herb garden that beg to be made into pesto. If you need a recipe, here's mine: Garlic and Basil Pesto I fill some jars for friends and myself, I then freeze some in ice cube trays (later place in freezer bags) and store it all in freezer, giving me a complete supply for the year.  Besides using it as the usual spread and enjoying it straight up with pasta...what are some ways you enjoy pesto? I decided to spice up my mac n cheese the other night. This idea was born at the grocery store as I was literally pacing the meat department, trying to spot something that would spark some interest with my taste buds. Italian sausage caught my eye....and a delicious dish was thus born. Pesto Mac N Cheese with Italian Sausage Printable Version 8 oz cooked pasta (you want to use something with ridges or holes. I used Riccioli) 8 oz crum...

This is one of those dishes that kinda sounded odd to me. Intriguing...but I wasn't sure what to expect. I mean...this would require me to mess with an old favorite. After all, there is that saying...if it ain't broke, don't fix it. And people can be picky about their Mac 'N Cheese. I'm so glad I messed with it. Why would I even be thinking about doing this, you ask? Well...it all started when I received a jar of Uncle Gary's Gourmet Candied Jalapeno BBQ Sauce that I order from Uncle Gary's Peppers and Pepper Jelly The minute I got it, I had to do the spoon test. OMG...I was hooked instantly. This stuff is amazing! I'm really picky about BBQ sauce. Not that I'm an expert or anything...but I know what I like. It has the perfect sweet BBQ tang, hint of smoke and a little jalapeno after-burn. And the consistency is perfect ! (I can't stand runny BBQ sauce.) Of course I had it with dinner that night. In an amazing BBQ sammich.... that consisted of fo...

Yesterday my daughter brought home a leek. A very large leek. My mind instantly went to an amazing Julia Child recipe: Potage Celestine . But what I needed tonight was simplicity at its finest (short of having it delivered). I had spent most of the day pulling weeds and prepping my little garden strip for planting. I'm exhausted to say the least. After flipping through a couple cookbooks, I discovered that Potage Parmentier fit the bill. I mean...seriously. Soup doesn't get any more simple or easier than this. And it's delicious. It's satisfying without being heavy. It has full flavor and a bit of richness without a dozen ingredients. Aaaaaaaand...it's a Julie Child recipe from Master the Art of French Cooking. Can it get any better than that? Did I mention that its vegetarian? And if you use vegetarian butter....it's vegan! Side note: you may choose to drink a white wine with your soup. I had started the red a while ago....and kept with it. A nice Merlot. Which...