Giuseppepaolo

One of my chicas from work walked in with a huge bag full of what she called 'Mexican limes' (a.k.a. key limes). I'm not talking about one of those plastic bags from the grocery store. I'm talking about a huge thick plastic bag. I have no idea how many pounds it was (multiple) but I do know that I ended up with more than 6 cups of juice! Her request? "Can you make a key lime cheesecake?" I'm thinking....Ummm...sure. But I've never even tasted, let alone made a key lime pie. How will I know if it ends up right? I have nothing to compare it with. There begins the challenge. I searched through several recipes. Read numerous reviews. Omitted any recipe that called for flour. Is that weird? I've just never made a cheesecake with flour. I don't understand why it would even be required. In my mind, something isn't right. Am I being a cheesecake snob? Do I need to be enlightened here? Please fill me in if I'm being ignorant about this. Anyways....

Summer is in full swing! We have bbq's and picnics to plan and attend, with the promise of great food and good times ahead, and memories to be made. Some of our best memories have been made during the summer months when we gather with our closest friends and family, spending hours around the pool, eating, drinking, playing games and then finishing the night off gathered around the fire pit as things wind down. One of my dearest friends gave me wonderful cookbook several years ago called What Can I Bring by Anne Byrn. This book is a great resource for bbq's and picnics. Some time ago (as in a few years ago) this savory cheesecake recipe really caught my eye. I've been wanting to make it but was having a difficult time wrapping my head around a cheesecake that wasn't dessert. Silly me!! Think of it as a cheese frittata of sorts. The crust is made with bread crumbs, although I think crackers would work wonderfully. Of course there's no sugar involved. It's just cre...

Where to start with this one (besides with a fork). Sometimes one random ingredient can be the catapult to multiple delicious results. That was the case when I received a bottle of Mandarano Balsamic Glaze & Sauce , I love balsamic vinegar. Having a whole bottle of the glaze on hand? Oh yes....I was in a little bit of heaven. The tangy sweetness beckoned to me on so many levels. From sweet to savory and somewhere in between. The first thing I did when I got home from work and opened the box was to make a drink. Not just any drink...I mean...a real drink. And yes, I used the  Mandarano Balsamic Glaze & Sauce  in it. Think...Arnold Palmer gone wild. Grab a shaker, filled almost to the top with ice. Fill half way with some good limoncello. Add a teaspoon or two (depending on your preference) of  Mandarano Balsamic Glaze & Sauce . Shake vigorously. Strain into a cocktail glass and top off with some club soda. (If I had had a lemon on hand, I would've garnished my ...