Sausage and Peppers

Sausage and Peppers

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Dino asked if I’d make a batch of Sausage and Peppers again. It’s a super quick and easy recipe, and it tastes great as a sandwich. I prefer to use the hot Italian sausages, but some people like the sweet ones. Either way, this is a great weeknight meal. Continue Reading →

Garlicky Black-Pepper Shrimp and Black-Eyed Peas

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It’s sad that Gourmet is gone now, because I’ve been finding a lot of great recipes that had been published there through the Epicurious app on my iPod. This dish was nice – the peas made it hearty without being too heavy, and the smokiness of the bacon (I used thick center cut rubbed bacon from Whole Foods) really added a nice richness to the delicate shrimp. Continue Reading →

Pressure Cooker Maitake Mushroom Risotto

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I can’t say enough kind words about a certain mushroom-loving coworker of mine. He has not only opened my eyes to the wonderful world of mycology and mushroom hunting, but he has also brought in some of his edible findings for me to cook with. Most recently, he brought in some wild maitake mushrooms for me. I was really excited to cook with them. He mentioned that his wife made risotto with theirs, so I figured it would be the perfect time to adapt a pressure cooker risotto to include these beauties. Continue Reading →

White Sangria

White Sangria

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This is the white sangria recipe that I created – it’s awesome! You can add whatever fruit you like – frozen green grapes would be a good idea that way they keep your drink cool without watering it down. This was a huge hit again…it’ll definitely liven up any party! Continue Reading →

Basic Pressure Cooker Risotto

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I’ll admit it – I was skeptical. How could risotto come out anywhere near as well from throwing things into a pressure cooker as it does from standing over the stovetop and stirring for an hour? Well, I just tried it and oh…my…god – I don’t think I’ll be stirring … Continue Reading →

Pork Chops Scarpariello

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This dish is a bit labor intensive, but totally worth it. The pork is super moist, and there are plenty of veggies to go around. I used the method that I used for roasting peppers a few weeks ago – cutting them in half and seeding them first, then smashing … Continue Reading →