SCBD’s Boyfriend #Budget #Friendly Recipes: Jay’s Big Deal Small Chic-ken Recipe

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My boyfriend & home chef, Jason!

Hey readers, it’s me Sara the founder of SCBD! So, I love the fact that my boyfriend Jason is a foodie like me! Weekends are always fun whether we are going out checking out a new spot or we’re cooking together. When we’re not cooking together, him and I take turns on who cooks. So every time he cooks I know I’m in for a treat and I love it, he’s my chef! He’s really good at cooking hearty, budget-friendly recipes. This weekend, along with many other delicious dishes he made this awesome chicken, better known as Jay’s Big Deal Small Chic-ken. He wanted me to share his awesome recipe with you all. I’m sure you will love it too!

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Jay’s Big Deal Small Chic-ken

–INGREDIENTS-

  • 1 chicken (halved)
  • 1/2 cup fresh cilantro (chopped)
  • 1/4 cup fresh parsley (chopped)
  • 3 Tbs. Fresh rosemary (chopped)
  • 1 lemon zest (shavings of 1 whole lemon skin)
  • 1 whole lemon (squeezed)
  • 1-3 garlic cloves (chopped) and according to taste
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup oil

   For heat add Jalapenos or crushed red pepper according to taste

Top Pic- The finished productLeft- MarinatingRight- When it came out of the oven

Top Pic- The finished product
Left- Marinating
Right- When it came out of the oven

–STEPS–

  1. Place halved chicken open side down in pan (be sure you buy a whole chicken and have it halved but NOT separated into two different pieces).
  2. Sprinkle salt and pepper over chicken. 
  3. Combine cilantro, parsley, rosemary, lemon zest, lemon, garlic, salt,  pepper, and oil to make the marinade.
  4. Once all ingredients are mixed, spread/pour marinade over top of the chicken (it is recommended that it marinate for 24-hours).

–COOKING–

(Recommended) 

  1. Turn grill on to medium-high heat.
  2. Place chicken open side down on grill for 15-20 minutes. (Do not dump marinade over top as it will cause your chicken to flame up.)
  3. GENTLY BASE THE CHICKEN WITH A BRUSH!
  4. Flip over and grill for another 15-20 minutes and your done!! 
  5. Let cool and enjoy!

OR

(Baking) “A healthier option!”

  1. Pre-heat oven to 415 degrees
  2. Place chicken in pan with marinade into oven for about 45 minutes or until a golden brown.
  3. Remove! Cool and enjoy!!!
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Our leftovers, even better the next day!

The recipe is definitely one of my new favorites and I hope he makes it again! The marinade is so delicious and compliments it so well! That’s the basic recipe but you can add cut red potatoes to the pan (in picture above) that make a great side & complete the meal! A huge plus is that you’ll definitely have leftovers to eat the next day, if they last that long!

Look out for more of Jason’s and my recipes up on the blog, as he has more to share with you and I’ll be taken pictures as always next time he cooks! 🙂

Stay tuned for more of SCBD’s Boyfriend #Budget #Friendly Recipes!

Happy Eating!

Sara SCBD Logo Edited

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Salsa Chicken & Chicken Street Tacos

I could eat Mexican food every single day of my life.  If I was in prison and had to choose my last meal, it would probably be Carne Asada street tacos.  One of the best perks of living in Southern California is that we have delicious, authentic Mexican food on what seems like every street corner.  I can’t complain.

This chicken recipe is great because you can throw it in a crock pot with a jar of salsa and forget about it for a few hours.   Once I make a batch of it, I can use the chicken throughout the week for a number of meals.  On top of eggs, mixed in a salad, or maybe even just eating it with a fork out of a storage container.  It’s that good.  First, I am going to tell you how to prep the chicken.  It’s almost unreal how easy it is.  Below that, you can find a taco recipe I made with it.

Salsa Chicken

Ingredients:

  • 3-6 boneless, skinless chicken breasts – as desired, I’d recommend doing 6 so that you have tons of delicious chicken for the week
  • Your favorite salsa, the amount to use depends.  You want to make sure that when you put it all in the crock pot, the salsa covers the chicken.  2-3 small jars should work.
  1. Dump everything in a crockpot and set it on low.
  2. After about six hours, you should notice that the chicken is nice and cooked.
  3. Take a piece out and test it.  You should be able to slice it apart with a fork, like soft butter.
  4. Put the chicken (sliced or whole) in some tupperware and use it when you need it.  I prefer to shred it with a fork before storing it up.

Street Tacos

I came up with this on a whim.  I had shredded salsa chicken in the fridge, fresh corn tortillas from my favorite local Mexican market, and avocado on hand.  Since the chicken was made beforehand, this literally took ten minutes – if even that- to throw together.  Perks of making mass amounts of food ahead of time?  I think yes.

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Marysa’s Street Chicken Tacos

Another staple item that I keep on hand is a bag of coleslaw mix.  While I don’t use the dressing, the veggie mix itself is great to saute for breakfast, or mix into a salad for lunch/dinner.  I’d like to get into the habit of slicing up cabbage and having it stored, but for now, this saves me tons of time since I use it so often.

Ingredients:

  • 3 small, street size corn tortillas
  • 1/2 cup of salsa chicken
  • 1 cup of sliced cabbage/cole slaw mix sans dressing
  • Avocado (as desired)
  • Hot sauce

Instructions:

  1. Place the cabbage on the tacos first.
  2. Then distribute the chicken.
  3. Top with as much avocado as desired and put hot sauce (my favorite is Cholula) on top.
  4. Since the cabbage is likely to be cold, throw the finished tacos in the microwave for about 15 seconds.
  5. Devour.

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Mad For Macarons

Macarons are all the rage these days, famed pastry chefs are on trend with supplying macarons in their storefronts and now it’s time for you to whip up the tastiest and most innovative recipes for macarons around. Forget traditional chocolate or very-boring vanilla, you can head to plenty a pastry shop to score those. But here are some of our more unique recipes for you to try out and make your day unlike any other! Happy munching!

champagne

Bravetart boasts delicious pink Champagne and Roses Macarons. They are rose water scented macaroons filled with champagne infused Swiss buttercream.

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Delicious Magazine teaches us how to make vibrant Multi-Colored Macarons. Yea, they may be plain, but they gives tips on adding extracts into your mix to add some flavor with your color!

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If, like me, you love mango and there just aren’t enough mango-flavored goodies to go around, you will love this next recipe. The Macaron Diaries explains how to make Mango Macarons with white chocolate and mango ganache filling. Mmm mm!

toffee

I bet you’ve never tried Sticky Toffee Pudding Macaron before, so now’s your chance. The Extraordinary Art of Cake shares a recipe from a book called Mad About Macaroons (aren’t we all?) to make these tasty delights.

bacon

And last but not least, the list cannot be complete without some bacon added into the mix. This recipe combines two of the human race’s favorite edibles, bacon and wine. Love with Food blog shares how to make delicious Bacon and Port Wine Macarons.

#SCBD Quick & Easy Breakfast Burrito Recipe!

Ever since 2013 began my latest breakfast obsession has been breakfast burritos. They are great to eat for breakfast or brunch and can make a breakfast lover out of anyone. Breakfast has always been a meal I eat daily because I know I work better with a little or in this case a lot in my stomach. Also, if you are on the run this a great portable breakfast that will make your stomach and taste buds a bit happier. There are a few different techniques to making them, in fact the first time I made them was with my boyfriend and our friend’s New Year’s Day but here is my most effective recipe.

breakfast burrito

Ingredients:

  • 2-4 large eggs (depends on how many you plan on serving)
  • Salsa of choice
  • A pack of flour tortillas
  • Bacon (optional)
  • Salt & Pepper, for taste
  • Bag of shredded cheese (I prefer the Mexican Blend)

Instructions:

  1. If you plan on including bacon in your burrito prepare that first in a frying pan to your liking and put pieces on a plate with a paper towel so they aren’t as greasy.
  2. If you don’t plan on using bacon start by cracking eggs in a mixing bowl. Note: I use 2 eggs per burrito per person so if you are making for more than two people you may  need to use between 6-8 eggs but its up to you.
  3. Get out frying pan and spray with butter or olive oil spray, let it heat up for a minute or two.
  4. Whip eggs in mixing bowls, add salt & pepper and about a tablespoon or two of salsa.
  5. Pour egg mix into frying pan and scramble eggs to your liking.
  6. Once eggs are scrambled put them into a separate bowl.
  7. Spray pan with oil or butter spray again and heat tortillas over low heat to your liking.
  8. Put more salsa (if you want) and shredded cheese into separate bowls.
  9. Take your tortilla top with bacon, scrambled eggs, salsa and cheese to your liking.
  10. Fold into a burrito and enjoy!

new years breakfast burritos

Next time you don’t know what to eat for breakfast or brunch think outside the box and try this breakfast burrito recipe, it’s delicious!

Happy Eating! 😀

Sara SCBD Logo Edited

Aunt Marie’s Escarole and Beans “You only ask the sick.”

I was first introduced to my husband’s family about six years ago.  It was baptism by fire entering Grandma Tessie’s basement for Sunday dinner.  The “dinner” actually started about 2pm and went straight through till ten o’clock that night with course upon course, one more delicious than the next.  The Tranis spend hours on end talking about their family, quoting Grandma Tessie and thoroughly enjoying some pretty amazing food. Even though it has been many family meals since that first meeting, there are certain quotes and people who stand out a little more than others.

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Aunt Marie

“You only ask the sick,” happens to be one of my favorite Grandma Tessie quotes. I’m one of those people who absolutely hates to ask for help or ask for anything else for that matter.  Pat’s aunt, Aunt Marie, seemed to get that from day one. Lucky for us, she only lives two doors away and you NEVER have to ask her for anything. She instinctively seems to know when we are getting home late, when our children are sick, or when we just don’t feel like cooking that night. Within minutes, Uncle Louie is ringing the bell with something hot and delicious.

When I first moved into our apartment, the very first thing Aunt Marie sent over was Escarole and Beans.  Up until that point I detested escarole but Pat was enjoying it so much that I had to give it a try…. Needless to say, I make it at least once every two weeks. It is an inexpensive meal that tastes like a feast. Enjoy!

Aunt Marie’s Escarole and Beans

Ingredients:

  • 3 (15.5oz)cans of Goya Small White Beans (for a meatier tasting bean, you can use regular Cannellini beans)
  • 6 small bunches of Escarole
  • 4 cloves of garlic
  • 4tbspn of olive oil
  • 1 8oz can of tomato sauce (we use Red Pack)
  • 3 cups of Chicken Stock
  • 2 cups water
  • Grated Parmesan Cheese (to taste)
  • 1 tsp Red Pepper Flakes (optional)

1

CLEAN your escarole VERY well… rip apart each leaf in small pieces and clean thoroughly. Let most of the water run off in a colander in the sink. While the escarole is draining, in a large pot (4qrts or bigger) saute the minced garlic in oil till they are a very light brown light brown.

2

Add your chicken stock, water, and escarole with salt and pepper to taste. Don’t worry if you need to push the escarole into the pot. It eventually wilts down to half the pot anyway. Cover with a lid on medium heat for about 25 minutes. Please make sure to mix the pot well every 10 minutes or so. Grab the leaves from the bottom and pull them on top. This way each leaf has a chance to properly cook.

3

Once the leaves have completely wilted and turned a much darker green, add the sauce and all three cannellini bean cans, without rinsing them out. I like to add about 1/4 cup grated cheese and a tsp of red pepper flakes. That is totally up to your own personal preference though.  Lower the heat to a simmer and leave it for about 30-40 minutes. Serve it with some toasted Italian bread slices.

4

The best part of a meal is sharing it. Don’t ask your family, friends or neighbors if they want any…  Just deliver a bowl to them. Remember: “You only ask the sick.”

Spaghetti Squash Frittata

Hi readers!  I’m Marysa, your new recipe creator/provider here on Small Chick Big Deals.  I can’t wait to share my food creations with you.  While I was in college, I became really good at cooking healthy, filling, delicious meals while staying on a budget.  Now that I’ve graduated, I try to make things that can be easily modified for dietary restrictions or simply by using ingredients you already have at home.  A few things you should know about me: I put hot sauce on almost everything I eat and I love avocados.  😉

The first recipe I want to share with you is a “frittata” that I made for an annual New Year’s Day brunch with my family.  It’s a baked egg recipe filled with fresh veggies and delicious spices.  Don’t let that scare you, though!  I have step by step instructions (plus photos) for you to follow.

If you have never cooked a spaghetti squash, stay right here.  If you have cooked spaghetti squash, scroll down a bit.  I recommend cooking the spaghetti squash the day before making this.  Shred the entire thing and put it in a large tupperware in the fridge.  It makes the recipe a lot faster if you have the squash ready beforehand.

Cooking a spaghetti squash:

  • Using a sharp knife, stab the spaghetti squash a few times so that it can “breathe” while it’s cooking.
  • Place the spaghetti squash in a microwave for about 15 minutes
  • Slice it from top to bottom, let is sit open faced and cool a bit
  • Take a spoon and scoop out the nasty stuff that we won’t be eating
  • Then use a fork and start “shredding” the inside.  Notice how it becomes stringy like spaghetti?

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Ingredients:

  • 2.5 cups spaghetti squash
  • 3 cups chopped spinach
  • 2 whole zucchinis, grated
  • 5 eggs
  • 1 tbsp olive oil
  • pinch of basil
  • pinch of oregano
  • pinch of salt
  • pinch of pepper
  • 11 x 13 tray (approximate something close and you’ll be fine!)
  • mozzarella cheese (optional)

Instructions:

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  • Preheat your oven to 350 degrees.  Lightly grease your baking tray.
  • In a bowl, scramble your eggs.  Then add in spices.  Mix and set aside.
  • Grate your zucchinis while letting 1 tbsp of olive oil heat in a skillet.
  • In your skillet, “stir fry” your spinach and zucchini until the spinach is wilted.  It will shrink down A LOT…that’s okay!
  • Mix in your spaghetti squash so that the veggies are nice and tossed.
  • In a lightly greased tray, layer the bottom with your veggie mix.
  • Then, if you want to use mozzarella, add a light layer.
  • Add the rest of your veggies above the cheese.
  • Pour your egg mixture over the entire tray.  Do this slowly because it will take a few seconds to seep in.
  • If desired, add another layer of cheese.
  • Put it in the oven until the top is golden brown.  It will take about 30 minutes.  To make sure it’s cooked entirely, stick a toothpick in the middle of the frittata.  If it comes out clean, it’s done.

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Enjoy!

#SCBD #Exclusive Interview Series: Chef, Attorney & Food Network Star Finalist Serena Palumbo

Last night, I had the pleasure of meeting, interviewing and sharing a meal with Serena Palumbo at Keste Pizzeria & Vino (271 Bleecker Street) in West Village, NYC. Keste is one of her favorite pizzerias in NYC and specializes in serving Authentic Neopolitan pizza. Not only is she an attorney but she also has a food blog with webisodes called Cooking in Manhattan and was also a finalist of Season 6 of Food Network Star.

Serena and I after enjoying our meal at Keste Pizzeria in West Village!

Here’s the inspiring interview I had with Serena Palumbo while enjoying dinner with her at one of NYC’s finest pizzerias:

SCBD: First, you grew up in Italy, what did you pick up from cooking in Italy? What’s your favorite Italian dish?

SP: It’s a pleasure to meet you and do this interview for your blog Small Chick Big Deals. Italians are usually very passionate about food because it is a very strong part of our culture. I see the same applies to the great Italian American community in the US.  It is amazing to see how they have kept their identity as Italians through food and have created a real melting pot of flavors implementing the American traditions as well.  I learned everything about Italian food from my family and friends growing up in Salerno.  But besides the recipes and techniques what I brought with me from Italy when I moved to New York was the concept that your food defines who you are.  The dishes that we tasted in our childhood, are the first step to people’s culinary knowledge and flavor pattern so they are also near and dear to our heart.  In my case, since I am from Campania, I usually crave Neapolitan pizza. And because of the time I spent in Rome, working as an attorney at the beginning of my career, I love Carbonara and Amatriciana.

SCBD: I saw that you went to school in Italy for a law degree, how was it going to school in Italy? Do you have any early memories of food playing a part in your life during that time?

SP: The school system in Italy is very different from the US! My father was a doctor and he would have loved for me to go to Medical School.  I took the tests and I got in but I am not very fond of blood so I had a frank conversation with him and I told him I was going to Law School instead.  He told me I could do whatever I wanted as long as I did not disappoint him. So Law School it was!  I wanted to be a journalist when I was a kid but then I learned that lots of journalists in Italy had a Law Degree so the choice was easy. 

My fondest memories from school are the birthday parties! My mom is really awesome because she always finds a reason to celebrate and invite people over.  So when my birthday  or name’s day approached she would plan great parties. My mom is kind of fearless when it comes to cooking for people, so she would tell me to invite my classmates and other friends and we would discuss menus and cook together. It was SO EXCITING! My friends LOVED coming to our parties because my mom would serve grown up food, not just pizza and cake.

3. I saw that you were a former ballerina. I used to dance as well. How did that shape your life? Did it get you ready for the camera?

SP: Determination, dedication, and commitment. Those were the values I learned from ballet.  I had a great ballet teacher and have very fond memories of my ballet years and thanks to Facebook I am in contact with all my ballet classmates. They are great girls (and boys) and some of them became professional dancers while others moved to a different career path.  The common denominator is that we are all very focused and have a fire in our belly.  Ballet played a great role in my childhood and teenage.  I took classes for 14 years and graduated at 19 years old.  Today I realize that ballet made me camera ready too. I am not afraid of talking in public, doing a culinary demonstration or talking into a camera because falling from a pirouette or an arabesque in from of the whole theater is a lot more embarrassing!

SCBD: Your specialty is Mediterranean cuisine, what is a signature dish of yours you recommend an amateur like me try?

SP: Mediterranean food is the best! But I might be a slightly bit biased. I think Mediterranean food is the healthiest choice you have, because of its simple ingredients and that the techniques are not overly complicated.  Food should be food, not a product that goes through an industrial process. Mediterranean recipes let the ingredients shine and they are also easy on the waistline and the wallet.  I really resent the recipes that call for 15 different spices and exotic ingredients. The great thing about Mediterranean food is that it is accessible easy and fresh, so anyone can whip it together very quickly.

You should try my Salmon Cartoccio with Pear Arugula Salad. It is super easy and you can’t beat the fast clean up! It is perfect for a small kitchen and people who don’t have time for complex preparations. Check out the video to both recipes here.

SCBD: Before you applied to Food Network Star, you started your blog Cooking in Manhattan, did you expect for it to take you this far? Do you recommend video blogging? I’m just about to start doing it and it’s a big step for me.

SP: The webisodes started as a joke.  I had a friend who could not cook and she wanted to learn. We were both very busy and so one day Kurt, my husband, decided to make a video of me cooking.  I posted it on youtube and soon thereafter it got 320 views… not bad for a newbie!  Cooking in Manhattan is a big part of my life now. I never imagined that posting my recipes on the internet could give me so much joy.  It is the interactive aspect that I like the most: people commenting on the recipes and asking questions. The webisodes are still a homemade production so I have control over every aspect of them.  I think you should definitely consider video blogging but you should have one specific topic for every segment. As for cooking videos you need to limit your message to something that the viewer will follow from the beginning to the end. I try to limit the length of my videos so that I won’t lose the viewer in the process. 

SCBD: Did having your blog help you in regards to reaching your audience on the show?

SP: It helped me introduce myself to the audience because they could see my videos, but once I joined Twitter and Facebook and became more active in social media I was able to really reach my audience. In retrospect, I would’ve joined Twitter during the taping of the show but at the time I didn’t believe it reach could be as big if not bigger than Facebook. I love speaking to my fans on Twitter now.

SCBD: I saw you cover more than cooking on your blog, such as travel & lifestyle. What’s the best thing you ate on your travels?

SP: The website has taken a life of its own in the past few years. I started with food but then readers started asking for suggestions on where to go on vacation or where to eat while in Milan Rome or Naples.  The lifestyle part comes from the fact that (like many Italian women) I am an absolute beauty junkie.  You need a new mascara? Dry Shampoo? Scrub? I have probably tried everything on the market by now. I am also very lucky because I have friends from all over the world and they have been extremely generous to contribute articles for the website.  We now cover Brazil, Peru’, India, UK and of course Italy with CityProfiles and there are many more to come!

I would have to say that the best meal I ever had outside of the US is in Sicily at La Madia, a small restaurant owned by one of the most creative chefs, Pino Cuttaia.  I still remember the 7-course menu I had 3 years ago, and I usually don’t remember what I ate last week so that tells you how great it was.  I had great food in Ecuador too! We visited some friends this winter (it’s summer there) and they roasted a pig on Sunday. It was the best porchetta I have ever had!

SCBD: How and why did you get into Food Network Star?

SP: I decided to audition for Food Network Star because a couple of friends/readers told me I should give it a try. The point is that I love my webisodes and I put a lot of time and effort in them. My friends and family have been very supportive because not only they get the tips and tricks of cooking in a small kitchen they also get to try the food!

So I went to an audition and there were probably 3000 people so I did not think I would get to be on the show at all. When my time came I went into the audition room and I presented myself and my cooking webisodes.  The lady I interviewed with liked the idea of cooking in the confined of a urban kitchen and she gave me a call back for a screen test. 

After that, much to my surprise I was invited to be on the show! In Season 6 I was the only finalist without a culinary education, and still many people who had a culinary pedigree were eliminated before me.  I am very proud of how I did during the show. The challenges are very complex because there are time constraints as well as the pressure to perform and cook edible food for people that might become your new employed. Still, I had no reputation to tarnish as I was and still am an attorney… the worst case scenario was that someone would sue me because I poisoned them, right? Well I did not poison anyone thankfully most importantly I went into every challenge with the purpose of having fun and testing my limits.

SCBD: How did it change your life?

SP: Well first of all now I can put food network star alumna next to the NYU law alumna badge. That is quite an accomplishment in my book! I am still the same person I was before, I just know a lot more about myself.  The Food Network Star is more than a competition to win a job. It is a real test of your abilities that spans from the cooking abilities to testing your work under pressure. I am used to pressure because of my daily job but no one (including myself) thought that I could endure the physical effort that is required of you on the show.  You wake up at 5AM and go to bed at midnight so it is a real test of how resilient you are. 

The show also changed the way I think of my website and webisodes: I learned that you need to listen to your readers and viewers and cater to their needs first and foremost.  So for example if you have a viewer with food allergies you need to provide solutions for that viewer so that he/she can enjoy the recipe as well with few tweaks.  I don’t come from a marketing background but I believe that listening to your readers and viewers is the best way to build a solid following. Content is king on the internet and if you deliver useful content to your viewers and readers, that is the best marketing you can possible engage in.

SCBD: What was one of the hardest competitions you did on the show?

SP: During my season there were some very difficult challenges.  The producers really upped the ante on what they wanted to see from the finalists.  There was a competition for a party in episode three that was really tough for me since I got injured and the finalist I was paired with was a very difficult character. In the end we did not win the challenge and I kind of ended up at the hospital fearing I had broken my foot…. But at least we weren’t eliminated!

SCBD:  What was your favorite competition, why?

SP: There were some pretty awesome competitions and I loved cooking during most of the show. It was just so much fun for me to be away from my desk job and following my passion for once. My favorite competition was in episode five when Brianna and I were paired to work in a lunch truck.  We have both very strong very assertive women and initially Brianna and I did not see eye to eye, but not only did we work together very well, we won the episode challenge! It was a real underdog story but we surely demonstrated some girl power that day!

SCBD: Last, I saw on your profile on Food Network that you are only in your early 30’s and have accomplished so much. Where do you see yourself 10 years from now?

SP: You know it is really funny that you ask because some days I feel ancient and some others I feel like an “absolute beginner”.  One of my best friends tells me that I always look like I have a plan and that I know exactly what I am doing.  That is not always the case. I try to use my strengths and downplay my weaknesses but I don’t really have a life plan.

You know that part of your childhood when you plan at what age you get married, buy a house and have children? I skipped that part altogether, I try not to make plans especially the long term ones. Making plans for me is like setting yourself up for failure and disappointment. No matter how much you plan, life always throws you a curve ball and you have to be ready to make the best of it.  If you plan too much and you are too focused on your life plan you don’t see the opportunities around you. They may not be what you planned but they may be great nonetheless.  There is nothing worse than a wasted opportunity especially for a self made girl.  So in 10 years we will have to get together again and I will tell you what happened, but in the meantime I will keep my eyes and ears open!

Thank you again for doing this interview with me Serena, it was pleasure to meet you, another woman making her mark in the food industry! It was truly a blessing to share a meal with Serena at one of her favorite and Authentic Neopolitan pizzerias, Keste! Grazi!

Look out for more interview on the way in my interview series! In the meantime…

Here are some pictures from our dinner at Keste Pizzeria:


Until my next post…. Happy Eating & Drinking!