Monthly Archives: March 2023

A Night at the Oscars -repost

Hi Everyone,

I know that this weekend is the Oscars on Sunday night and I decided to repost my “Night at the Oscars” tablescape” in case anyone needed some ideas to throw a party for Oscar’s big moments.

Click the link below and may your favorite movie of the year win BIG!

Includes how to make a candy bowl out of movie ticket rolls- check out the post and have a great night at the movies….

Here is the link to the YouTube video with directions for the ticket bowls……. click the link and have fun….

Until my next post, make every day a celebration!

Stay well,



Fusilli with Italian Tuna, Nduja and Spinach

Hi Everyone,

Click on photos to ENLARGE and then hit the back arrow to return to the post.

I hope you all enjoyed the weekend and I am back with another recipe I just had to share with all of you. This is a definite keeper…

Back in the day, my grandmother lived with us for a time and it was a feast of Italian food every night. She was a fabulous cook and my mother learned many techniques and recipes from her.

Grandma could make a feast from very few ingredients and everything she made was always delicious.

None of my friends ever ate the food that we ate in our home, but everyone wanted the invitation to come over for dinner. The aromas from grandma’s kitchen were spectacular.

She used one ingredient a lot and it was a staple in our home — we called it “pork paste.” Later on, as I got older, I found out the real name is Nduja– pronounced – en-doo-ya.

Grandma added this to some of her sauces or served it on hot semolina or Barese-style Foccacia bread along with various kinds of cheese.

From Wikipedia, a better definition for Nduja…

“Nduja is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. ‘Nduja is made using meat from the head (minus the jowls, which are used for guanciale), trimmings from various meat cuts, some clean skin, fatback, and roasted Calabrian chili peppers, which give ‘nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.[3] ‘Nduja is mainly served with slices of bread or with ripe cheese.

One of the recipes my grandmother added Nduja to was her bucatini pasta (thick spaghetti with a hole inside) with Italian tuna and she added capers to the dish as well. It was so delicious.

One afternoon I was on Instagram and there was a chef (David Rocco) that made the very same dish I had as a child minus the capers. I had a flashback to grandma and decided I had to find Nduja.

Since I live in the Northeast I headed to Arthur Avenue in the Bronx, NY, a little Italy of sorts, and in one of the Italian meat stores I found Nduja.

You can find Nduja online or at high-end grocery stores like Eataly. This is how it is packaged.

I followed the Instagram recipe from Chef Rocco with some changes of my own and came up with the recipe below. He just used the Nduja with the tuna and spaghetti, very simple, the way most Italian pasta dishes come together.

I didn’t want the capers that grandma used since Bob is not a fan, so I added some fresh spinach for color.

It was quick and easy and when I served it to Bob he gave me the greatest compliment and said, “Grandma would be so proud of you” and that is all I needed to hear.

I wish she was here so I could have made this favorite dish for her to eat, but somehow in my heart, I feel she knows I made this is her honor.

So, I had to share this recipe with all of you and I hope you try it and enjoy it….

Fusilli with Tuna, Nduja, and Spinachadapted by a recipe from Chef David Rocco

– 1 package (400g) OR 14 oz of Fusilli
– 3 tbsp extra-virgin olive oil
– 5 garlic cloves, minced
– 1 tsp chili flakes
– 1 tbsp ‘nduja
– 250g or (2) 8 oz cans or jars of Italian tuna
– 1/2 bunch of parsley
– 1/2 cup white wine
– 1/2 cup freshly grated Pecorino

I added a small bunch of fresh chopped spinach.

I added 1 tsp of Calabrian chili paste and fresh ground black pepper

While your pasta is cooking, make your sauce.

In a large frying pan, add olive oil, garlic, and chili flakes.

I added 1 tsp of Calabrian chili peppers for a little extra spice (optional)

Add in ‘nduja and let it melt.

Then, add in tuna and parsley. Mix well and break up the tuna.

Add a splash of wine and let it reduce.

Mix well and add the fresh spinach (optional)

Add your pasta

Cook together for 30 seconds. Then, turn off the heat. Add in a drizzle of olive oil and pecorino, and toss for 20 seconds.

Plate and add more cheese if you want. Enjoy!

Until my next post, make every day a celebration!

Stay well,


Coconut Curry Chicken Wraps

Hi Everyone,

Welcome to March. I am in awe at how quickly the months are flying by…

I just had to pop on today to share a great recipe with all of you. One that I found by chance. Here is what happened…

I bought a whole chicken to make chicken soup the day before the Northeast was supposed to get its first snowstorm this season.

I bought a plump 5 lb. chicken and made the soup as planned, which was delicious and has always been one of my favorite soups any season of the year.

It was so comforting on the cold dreary day of the storm. The smell in the house when chicken soup is on the stove is absolutely divine and reminds me of my mom. It’s like a hug from a loved one.

So after we enjoyed the soup during the storm, I bottled five-quart jars of chicken broth for the freezer with some chicken added to each jar and I still had a lot of chicken meat left over.

Usually, not a problem and I decided to make some chicken salad (one of Bob’s favorites) for lunch the next day with some added mayo, grapes, celery, poppy seeds, honey, and walnuts and I still had chicken meat left over.

This was the most meat I ever remember from this size chicken so now I was on a quest to find another recipe to use the last of the chicken.

I searched and found a great, quick recipe for Coconut Curry Chicken Wraps from the Whole Foods website with only nine ingredients. It looked interesting and I had all the other ingredients in the house so I gave it a try.

It turned out to be a great find and tasted fantastic. I knew I had to share the recipe with you in case you are looking for a quick and different midweek meal.

The fresh veggies and the crunch of the peanuts along with the slightly spicy curry paste & creamy coconut milk made a great combination.

You can also prepare this meal with a rotisserie chicken to make the preparation time even shorter and serve it with a squirt of fresh lime, rice & beans, and salsa and chips, or a side salad.

I prepared this dish with taco shells (another option) since I didn’t have tortilla wraps in the pantry. I hope you give it a try and enjoy it.

Coconut Curry Chicken Wraps

Courtesy of Whole Foods Marketplace


  • ½ cup coconut milk (I used the thicker coconut milk from a can rather than the container in the dairy aisle- either is fine)
  • 1 tablespoon Thai red OR green curry paste (I used red curry)
  • 2 tbsps. of fresh cilantro OR parsley
  • 1 ½ cups of shredded cooked chicken
  • ½ large carrot, shredded
  • 1 green onion thinly sliced.
  • 2 tbsp. chopped roasted peanuts.
  • 4 (8-inch whole wheat tortillas or wraps) * I used taco shells.
  • 1 cup shredded green leaf lettuce.


  1. In a medium bowl, whisk together the coconut milk and the curry paste until smooth
  2. Stir in the cilantro or parsley, cooked chicken, carrot, and green onions and toss to coat
  3. Arrange the tortillas or wraps in a single layer on a flat surface.
  4. Place ¼ of the mixture down the center of each wrap.
  5. Top with lettuce and roll up the wrap burrito style, tucking the ends in and wrapping each snugly.
  6. Halve each crosswise and serve immediately or wrap in plastic wrap and refrigerate until ready to eat.

Nutritional Info:

Per serving: 1 wrap, 250 calories (80 from fat), 9g total fat, 2g saturated fat, 35mg cholesterol, 440mg sodium, 27g carbohydrates (3g dietary fiber, 2g sugar), 19g protein.


Serve with beans and rice, a side salad, or chips and salsa


Until my next post, make every day a celebration!

Stay well,