Sicilian Sausage Gravy & Crisp Vegetables Over Toasted Bruschetta

A Sicilian-inspired dish offering many colors and flavors that exist under the Sicilian sun. This Italian twist on traditional Southern fare takes minimal prep and few ingredients. Yet, the taste leaves you dreaming of a market place stroll around the the narrow, medieval streets of Palermo. It’s THAT good! Serve with eggs over easy and Italian style…

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Guest Chef Wednesday! Jerry’s First & Goal Tailgate Chili!

Score!! Check out the ingredients in Jerry’s award winning chili!! Ground beef, sausage, beans, secret spices, tomatoes and other veggies magically come together with tons of tantalizing flavor in his incredible mouth-watering chili. It’s perfect for tailgating before football games or anywhere any time of year. Jerry adds. “It’s great right out of the pot,…

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Guest Chef Wednesday! Bret Clark’s Amazing Creole Jambalaya

Today, staying in the Creole theme, we are offering Bret Clark’s Incredible Jambalaya! I simply love the personal touches of a wonderful Chef! Read on… For those of you not aware, Jambalaya was originally created in Louisiana and its origin is actually Spanish paella. Jambalaya is traditionally made in three parts; with meat, seafood and…

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Louisiana Cajun Creole Style Red Beans & Rice

While I didn’t grow up in Louisiana I simply love Cajun fare especially red beans and rice. I remember watching Creole Chef Justin Wilson as a teen—‘memba him?? He was a wonderful cooking inspiration and I looked forward to each of his programs with great anticipation. Justin’s Deep- South Cajun style and mannerisms made him…

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Sicilian Sausage & Alfredo Cheese Braided Pizza Bread

Another Saturday Night Special at home! I’ve converted Mama Carmela’s ham bread recipe into a “busy chef” version using Alfredo sauce as the base and also for dipping. Most pizzerias will sell pounds of their dough to the public. Find your favorite place and ask for a couple of pounds. This luscious bread is best…

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Rustic Sicilian Godfather’s Pasta Rags “Una Pentola” One Pot

Today’s offering is yet another Una Pentola (One Pot) pasta dish. Which interestingly uses the wide, flat, luscious and highly underrated pasta rag from yesterday’s post. The options are as endless as the wind blows so I decided to “ripetere” (repeat) the recipe…kind of. 🙂 This time I chose to use Sicilian sausage for the…

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