Giuseppepaolo

As the days get cooler (and I use that term lightly here in Los Angeles) we tend to seek foods that are comforting and warm. Today's Sunday Supper is all about warming trends. With temps still in the upper 80's and 90's around here, I'm going to define "warming trends" as being warmed from the soul. Alfredo seems to do that for me. It took a while for it to dawn on me that my most favorite Italian dish is anything Alfredo. A nice warm plate of creamy Alfredo and pasta, with or without meat and vegetables just makes me happy. Add bacon to the mix and we have ourselves a whole new level of yum! That brings me to this lovely, super easy, one skillet, soul warming dish. Creamy Stove-Top Alfredo with Bacon and Green Beans #SundaySupper Inspired by Better Homes and Garden magazine "One-Pan Recipes" Printable Version 4 slices thick-sliced bacon, coarsely chopped 2 garlic cloves, minced 8 oz pasta, uncooked (recommended: rigatoni, penne, rotini) 1 cup green ...

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....

Happy 4th of July.  I'm sure most of you are preparing for the biggest BBQ day of the year. Let me help you out a little with a deliciously tender BBQ Pork Tenderloin that I butterflied and stuffed with pineapple and cheddar cheese curds. Yes, I said curds. It wasn't planned. But became a must. I didn't realize my block of cheddar was gone (hate when that happens), but I did spy a packet of cheddar cheese curds. The substitution actually worked out better than I thought, and maybe better than the regular cheese would've. Surprisingly, the curds melted beautifully and just enough. A recently received a couple of coupons for Stubb's BBQ Sauce. Stubb's is no stranger in my kitchen. I've been using it for a few years now, I love the consistency of their sauces. Not so thin that it runs right off your food, yet not so thick that you feel like you're applying a layer of frosting to your steak. I usually buy the Original recipe, knowing I like and trust it for...

April is National Grilled Cheese Month! Sunday Supper and Gallo Family Vineyards are helping us celebrate such an awesome month by providing you with 20....yes, I said  TWENTY,  recipes for grilled cheese sandwiches. Can you say (in your best soprano falsetto voice) ... heeeaven ! When it comes to comfort food, I think grilled cheese sandwiches are right up there with mac and cheese. I have this sneaky suspicion that melted cheese is the main culprit. Do you remember your first encounter with a warm, gooey grilled cheese? The first time you bit into that toasty, buttery bread and experience the melty goodness inside? I wonder how many of you are thinking about your lunch break at school and unwrapping a foiled sandwich, with the bread partly slid to the side. Those cafeteria assembly-line messes that somehow became a school lunch favorite, despite the fact that oftentimes part of the sandwich was hard, the cheese wasn't real, and they were barely warm. My point is, it's pretty...

Funny how food can take you back in time. So much so, that it seems my taste buds have a better memory than my mind does. Some good and some not so good. Raspberry Crunch is definitely a good one. This recipe was handed down to me from Sir Sportsalot's grandmother many many years ago. She used to make it with cherry pie filling, I just happen to have a thing for raspberries. But when it comes right down to it, here's something about the crumbly cake topping that I just can't seem to get enough of. I dunno if you've ever payed attention to what cake mix smells like before you bake it. Sweet, rich, enticing...demanding you to lick the bowl. But something happens in the oven and it changes. Maybe that's why cakes aren't my favorite dessert. They just don't taste the way the batter does. Raspberry crunch fixes that. This is one of the most simple recipes you'll find. It's versatile simply by changing the pie filling and has minimal ingredients. When I fi...

It is a Bean-tastic Sunday and I've got a wonderfully easy, tasty and healthy spread for you that even a non-bean lover, like myself, would enjoy. I'm not saying I hate beans, but there are some that I really don't prefer. And there are some that are pretty darn good. I'm not sure if it's a texture thing or what but I have to say, I prefer bean spreads such as hummus and other dips over whole beans. But...because beans are so good for you, being low in saturated fat, cholesterol and sodium and high in fiber, protein, folate, magnesium and iron, I do try to include them in my menu on occasion. If I'm going to be honest, I must admit that beans are really versatile. They can go in soups and stews, salads, or just as a stand alone side. Why, they can even be an ingredient in a dessert (especially if you include the vanilla bean). Proof of this is in the line-up we have for you today, which you will find at the bottom. I really love the combination of tomatoes and b...

There's been a lot of red carpet buzz going on lately. If you're all about that buzz and are attending or hosting a party, then you're in the right place. The Sunday Supper team has put together some amazing appetizers, main course dishes, desserts and beverages that are sure to impress even the A listers. Black and White Olive Cheese Puffs Inspired by What Can I Bring? Cookbook by Anne Byrn 40 large black olives, pitted 10-15 cloves of whole garlic in brine 8 oz white cheddar cheese*, shredded 8 tablespoons of butter, room temperature 1 cup all purpose flour 1/4 teaspoon salt 1/4 teaspoon paprika dash of cayenne pepper (optional) Preheat the oven to 400' F. Cut the garlic into strips that can fit inside the olives. Stuff each olive and set aside In a large bowl, mix together the butter and cheese with an electric mixer for about 2 - 3 minutes or until creamy. This can also be done in a food processor, which will take about a minute. Add the flour, salt and paprika (and...