Nonna pia Italian recipes

Fresh baby calamari with Portuguese octopus/linguine al dente and fresh basil, crushed red pepper flakes and EVO…

Toasted baguette
with
Melted Mozzarella
Meatballs in Marinara
Topped with
More Melted Mozzarella.
😍👍🇮🇹🍷👌😉

Please don't swipe past without sending him some love and prayers!
🥰







❤️🧡💚

Touched the moment when the dog is exhausted and falls asleep while breastfeeding.❤️

Mama Mia!! Italian Sandwich

The Friday Special
Modern Honey with
"THE BRUSCHETTA COMBO"
😍👍🇮🇹🍷👌🤘

My little Daisy had a stroke this morning and she immediately crossed the rain bow Bridge,I’m in so much pain right now

Today is my birthday but I am not beautiful and no one has wished me

Garlic Butter Steak and Potatoes

Ingredients:

1 1/2 pounds sirloin steak, cut into bite-sized pieces
1 1/2 pounds baby potatoes, halved
4 tablespoons olive oil, divided
6 cloves garlic, minced
4 tablespoons unsalted butter, divided
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped for garnish

Directions:

Preheat your oven to 400°F (200°C).
In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread the potatoes out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender.
While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized steak pieces to the skillet and cook until browned on all sides and cooked to your desired level of doneness, about 5-7 minutes. Remove the steak from the skillet and set aside.
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the dried thyme, dried rosemary, and dried oregano.
Return the cooked steak to the skillet and toss to coat in the garlic butter sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Remove the roasted potatoes from the oven and add them to the skillet with the steak. Toss everything together until well combined.
Melt the remaining 2 tablespoons of unsalted butter over the steak and potatoes, stirring gently to coat evenly.
Serve the garlic butter steak and potatoes hot, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 600 kcal | Servings: 4 servings🤤😋❤️

Shrimp Oreganata over Rigatoni with sauteed Spinach ,Roasted Garlic , Lemon, Butter and a splash of white wine 🌿 🍋🧄

When you only have 2 hot sausages, less than a full bunch of broccoli rabe, 1/3 box of rigs, a few fresh tomatoes, and a ton of garlic! 🧄

I bet you are wondering why I use this relic of a bowl to showcase my food. It is about 81 years old. It was a shower or wedding gift to my parents and it was on our table almost every night. I get such emotional joy, that warm and fuzzy feeling, when I use it, which is quite often. My plating is just like my mom's was, simple, and if only I could get it to taste as good as hers did. 😋😍👍

Save me a seat!!
😍👍🇮🇹🇮🇹🍷

Today is my birthday, I know I'm cute but no one ever blessed me! 🙁
I love you so much ❤️














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Today is my birthday but nobody wished me yet 🥹 🎈🎂🎂














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🍰 Raspberry & Vanilla Trifle with Torched Meringue

Ingredients:

For the Vanilla Custard:

2 cups (480ml) whole milk
1/2 cup (100g) granulated sugar
4 large egg yolks
1/4 cup (30g) cornstarch
2 tsp vanilla extract
For the Raspberry Sauce:

2 cups (300g) fresh raspberries
1/4 cup (50g) granulated sugar
1 tbsp lemon juice
For the Torched Meringue:

4 large egg whites
1 cup (200g) granulated sugar
1/2 tsp cream of tartar
For Assembly:

1 store-bought pound cake, cubed
Fresh raspberries for garnish
Mint leaves for garnish
Instructions:

Prepare the Vanilla Custard:

In a saucepan, heat the whole milk over medium heat until just simmering.
In a mixing bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and creamy.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in the vanilla extract. Let the custard cool completely.
Make the Raspberry Sauce:

In a saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens.
Remove from heat and strain through a fine-mesh sieve to remove the seeds. Let the sauce cool.
Prepare the Torched Meringue:

In a heatproof mixing bowl, combine the egg whites, granulated sugar, and cream of tartar.
Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water.
Whisk constantly until the sugar is dissolved and the mixture is warm to the touch.
Remove from heat and beat with an electric mixer on high speed until stiff peaks form and the meringue is glossy.
Assemble the Trifle:

In a trifle dish or individual serving glasses, layer the cubed pound cake, raspberry sauce, vanilla custard, and fresh raspberries.
Repeat the layers until the dish or glasses are filled, ending with a layer of vanilla custard on top.
Spoon the torched meringue over the top layer of custard, creating swirls with a spatula.
Use a kitchen torch to lightly torch the meringue until golden brown.
Garnish and Serve:

Garnish the trifle with fresh raspberries and mint leaves.
Serve the Raspberry & Vanilla Trifle with Torched Meringue chilled and enjoy!
Prep Time: 30 minutes | Cook Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 50 minutes | Servings: 8-10

🍰🍓

🍀 99 years of luck 🌺🌻🍁🍀 You will never lack money for your trip and travels 🙏✈️ 🇨🇦🇨🇦Congratulations 🐞🎉🍁 🇺🇸🇺🇸 ✈️🍀

Love it!

Looking for a quick and flavorful dinner? Try this Creamy Parmesan Chicken with Spinach and Mushrooms! 🌿🍗



Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
2 cups mushrooms, sliced
2 cups fresh spinach
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:

Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes.
Add the sliced mushrooms and cook for 5 minutes until they start to brown.
Stir in the fresh spinach and cook until wilted.
Pour in the heavy cream and chicken broth, bringing the mixture to a simmer.
Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Cook until the sauce thickens, about 3-4 minutes.
Return the chicken breasts to the skillet, spooning the creamy sauce over them. Cook for an additional 2-3 minutes to heat through.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 450 kcal | Servings: 4 servings

Marinated Baked Shrimp

Ingredients:

For the Shrimp:
2 lbs large shrimp, peeled and deveined
3 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Directions:

Marinate the shrimp:
In a large bowl, combine olive oil, garlic, lemon juice, parsley, smoked paprika, red pepper flakes, salt, and pepper.
Add the shrimp and toss to coat evenly. Cover and refrigerate for 30 minutes to marinate.
Preheat the oven:
Preheat the oven to 400°F (200°C).
Bake the shrimp:
Arrange the marinated shrimp in a single layer on a baking sheet lined with parchment paper.
Bake in the preheated oven for 8-10 minutes, or until the shrimp are pink and cooked through.
Serve:
Serve the shrimp hot, garnished with additional parsley and lemon wedges if desired.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Marinating Time: 30 minutes | Total Time: 50 minutes | Servings: 4 servings

That’s love!

Adorable little dreamer with big, curious eyes! 🌸💖

Is there anything more typically Italian than ⚜️SPAGHETTI AL POMODORO⚜️?

Served as a first course in Italy, for me it is much more. With my heart at the stove, I always try to take this very simple dish up a notch.

Pets, it turns out, also have last wishes before they die, but only known by veterinarians who put old and sick animals to sleep. Twitter user Jesse Dietrich asked a vet what was the most difficult part of his job.

The specialist answered without hesitation that it was the hardest for him to see how old or sick animals look for their owners with the eyes of their owners before going to sleep. The fact is that 90 % of owners don't want to be in a room with a dying animal. People leave so that they don't see their pet leave. But they don't realize that it's in these last moments of life that their pet needs them most.

Veterinarians ask the owners to be close to the animals until the very end. "It's inevitable that they die before you. Don't forget that you were the center of their life. Maybe they were just a part of you. But they are also your family. No matter how hard it is, don't leave them.

Don't let them die in a room with a stranger in a place they don't like. It is very painful for veterinarians to see how pets cannot find their owner during the last minutes of their life. They don't understand why the owner left them. After all, they needed their owner’s consolation.

Veterinarians do everything possible to ensure that animals are not so scared, but they are completely strangers to them. Don't be a coward because it's too painful for you. Think about the pet. Endure this pain for the sake of their sake.

Be with them until the end!

Back in Florida for about a month to do some repairs on our house.
So, it’s a pretty light dinner:
Mussels Fra Diavolo, which means Italian-American Spicy Tomato Sauce for Seafood or Pasta.

"My Italain friend made this for a dinner party and I was NOT leaving her house without the recipe! I've made it twice since then and I swear I could eat it every single day. So good with hot sauce!"
Must express something to keep getting my recipes.... Thank you.

"My sister-in-law took one bite and came running over to me asking for the recipe. I think I literally turned red in the face having to tell her how simple it was haha. But you can't argue with success!"Must express something to keep getting my recipes... Thank you.

Big sister love and gentle kisses. 💞👶

Please don't move around without giving him some love! 🇺🇸🇺🇸🥺

I am very sick ..Please Pray for me
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🇺🇸 🫡 🫡🫡
Thank you for your service 🇺🇸 ❤️