This One-Pan Chicken with Artichokes & Arborio Rice is a gluten-free spin on Giada’s recipe from her Super Italian cookbook. Made with chicken thighs, artichokes, sun-dried tomatoes, olives, oregano, lemon, and Arborio rice, it’s creamy, bright, savory, and all cooked in one pan. A flavorful Mediterranean-inspired dinner perfect for busy nights.
Stories / Travel & Destinations
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What I Ate This Week: Simple Plates, Standout Bites & A Giada Win (Dec 1 – 7)
A hectic week meant lots of leftovers and quick meals, but a few standout bites brought some much-needed joy: Romanacci’s Penne alla Vodka with Chicken, a fantastic Chicken Francese and Brunello-filled dinner at Testo’s in Monroe, and a delicious Roman-Style Chicken inspired by Giada—made gluten-free with Arborio. Not every week is glamorous, but there were still moments worth savoring.
Recipes
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Authentic Beef Ragù Sauce
This Beef Ragù Sauce is made with Passata, beef, onion, garlic, herbs, and red wine — no sugar or carrots. Slow-simmered for over two hours, it develops deep, rich flavor that’s perfect for pasta, lasagna, or polenta. A clean, traditional Italian sauce that’s hearty and comforting.
Stories / Travel & Destinations
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What I Ate This Week: Thanksgiving Edition — Gratitude, Comfort & Classic Flavors (Nov 24 – 30)
This Thanksgiving week was a mix of gratitude, comfort food, and a little bit of chaos as we celebrated while living with family. The week started with Trumbull Bagel Company and a stop at Geronimo, followed by a Southport Diner breakfast before prepping for the holiday. Thanksgiving Day featured a smoked turkey breast, sweet potatoes with marshmallows, gluten-free stuffing, Brussels sprouts with bacon, and plenty of wine. The weekend brought leftovers, a quick goodbye to our youngest daughter, and a cozy Sunday baked ziti made with bison and hot Italian sausage. A comforting, memorable Thanksgiving edition of What I Ate This Week.
Recipes
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Pellet Smoked Turkey Breasts with Maple Syrup Whiskey Butter
This Pellet Smoked Turkey Breast is dry-brined, smoked low and slow, and basted with a sweet, smoky maple syrup whiskey butter that caramelizes beautifully. Tender, juicy, and full of flavor, it’s the perfect smoked turkey recipe for holidays, gatherings, or weeknight dinners.