I am always so impressed when I see a large Paella pan filled with red rice, succulent pink shrimp, black mussels opened up, sausage and chicken, topped with parsley and lemon wedges. There is something so romantic and festive about cooking this large dish over an open fire in a special pan with a large group of friends.
Grilled vegetables are a great addition to any dinner menu, buffet table or Aperitivo spread. They help to balance out all of those platters of salami and prosciutto and cheese adding much needed fiber to the diet!
Last night Jeff and celebrated the conclusion of our one year anniversary living in Italy. It was over a year ago that I first started this blog and announced to the world that we were planning to move to Italy for a year. On August 28, 2017 we began our epic Italian journey and shortly after that we moved into our apartment in Nettuno by the sea.
Living in Italy is great and the food is fantastic but a California girl can get a real craving for Mexican food! One of my favorites is Chili Rellenos, those roasted green Poblano chili’s stuffed with creamy white cheese, dunked in fluffy beaten egg whites and fried up into a soft puffy soufflé of deliciousness.
