#mezzetta

[trivialbob]

Tonight Sheila and I had friends over for a light dinner and board games.

She made Italian sliders (I seriously hate that word unless you're talking about glass patio doors). The tiny sandwiches (my preferred term) were fantastic.

King's Hawaiian rolls, pepperoni, ham, hard salami, gouda, Mezzetta roasted red bell peppers and banana peppers, and fresh shredded lettuce. I ate like 20 of them earlier tonight, but just writing about them now is making me hungry again.

Dessert was a pineapple upside down cake, topped with whipped cream, toasted coconut, and a maraschino cherry with stem*. Sheila tweaked the recipe by substituting a cup of piña colada juice where a cup of water was called for. The result was wonderful.

The dogs, being protective, initially barked at our guests. It didn't take long for them to calm down when each realized, "Hey, more people in the house means more fingers to scratch behind my hears and rub my back." So they shut up and reveled silently in the extra attention.

After so much attention Sulley was especially tired. But not too exhausted to put himself to bed all alone. He still retained a tiny bit of energy to nudge my shoulder, hoping I'd pet him some more. Or he might have fallen asleep attempting this.

[gastropediaonline]

Sabores que cuentan historias

Buenos Aires invita a probar su alma a través de su cocina. Empanadas en La Cocina, fugazzeta en La Mezzetta, tortilla en Condarco, fosforitos en La Kitchen y un vitel toné único en Picarón. Cada bocado es una tradición, un encuentro con lo auténtico.

[postcoso]

Deportivo Alemán en Gier (18-04-19)

Pasé mil veces por la puerta de Gier, siempre fue una incógnita. De las bandas que conozco (o conocidas por la gente que conozco), sólo dos tocaron ahí: Bestia Bebé y Los Peligrosos Gorriones. Natalia fue a la fecha de Bestia, por la época en que recién arrancaban, y me dice que no fue nadie. A la de los Gorriones la vi anunciada en algún lado, creo que en el No, fue hace unos años. Me quedaba cerca pero no fui: sospechaba de todo, no me imaginaba a Bochatón viniéndose desde La Plata para tocar a tres cuadras de La Mezzetta, sobre todo después de haber hecho ese show espectacular y caótico en lo que por entonces era el Teatro de Colegiales, hoy Vórterix. ¿De eso a Gier? Mis prejuicios estaban escandalizados y me dijeron que no vaya. El tiempo siguió su curso y cada vez que pasaba por ahí trataba de adivinar la onda del lugar. Casi siempre, si era una noche de actividad, la gente que esperaba en la puerta estaba vestida de manera uniforme, como si fueran empleados del restaurant temático de un género musical.

 El Pipa me dijo que nos habían invitado así nomás, de la nada, que él en la puta vida había hablado o maileado con alguien de ahí. La fecha era un festipunk de cinco bandas, pero como también tocaban Los Traumas y tenía ganas de verlos dijo que sí. No sé qué carajo los habrá llevado a ponernos en una fecha de género cuando ni siquiera nosotros sabemos qué mierda somos, pero esto me venía regio para sacarme la duda y ver qué onda Gier por dentro, de qué vive.

  Cuando llegamos (puntuales y al pedo, como siempre) ya había un grandote de seguridad en la puerta: nos indicó que tuviéramos cuidado de no estacionar en la mano de enfrente porque de noche hay uno que sale a romper los vidrios de los autos. Mientras el Negro, sugestionado, se dirigía a reubicar su auto, el Pipa y yo entramos a dejar las cosas: mis prejuicios se vieron medianamente satisfechos. Por un lado, Gier tenía todos los clichés del boliche motorrockero: música ambiente de hard rock, pósters canónicos de los Beatles, de los Stones, de Morrison, mesas de madera, pizzetas individuales y panchos. Sin embargo, era desconcertante el despliegue en lo que concierne a las prestaciones -cómo decirlo- artísticas: no sólo el escenario era de buen tamaño y los equipos buenísimos sino que además el sonidista la tenía muy clara respecto al funcionamiento y las posibilidades del backline, no era un improvisado tratando de evitar las quejas de los vecinos (no sé mucho de consolas pero la que manejaba este flaco era bastante grande y llena de luces). O sea, Gier es un lugar para tocar: le falta el encanto de lo precario, está demasiado en regla (seguridad, tipo que cobra entrada, sonidista, matafuegos, salida de emergencia real, etc.),  pero te ofrecen todo para que uno suene bien. Tal como sucede en el Emergente, lo único que no te da Gier es público.

 Al rato llegó el resto de las bandas y se hizo el sorteo para determinar el orden. Mandamos al Negro a sacar el papelito (el Pipa, por mufa, tiene prohibido participar en esos trámites) y nos salió bien: terceros. Esto nos permitió tocar para pedacitos del no-público (i.e. amigos, familiares, etc.) de las otras cuatro bandas, las cuales a su vez hicieron usufructo de la presencia de Celeste, Romina y Natalia, nuestro no-público estable. Lo más cercano a un espectador real que tuvo la noche fue el Pipa, artífice todo este simulacro sólo para poder ver a Los Traumas, justificando la existencia de Gier con ese gesto de devoción.

[udipirecipes]

Rian Greentree This Marry Me Chicken has pasta and juicy bites of chicken smothered in a tomato cream sauce with sundried tomatoes, spinach, garlic, white wine, and the best seasonings.

Sauce

1 ½ cups half and half, or heavy cream

1 ¼ cup chicken broth

½ chicken bouillon cube

2 teaspoons honey

1 teaspoon hot sauce, I use Frank’s

1 teaspoon Dijon mustard

¾ teaspoons EACH: onion powder, parsley, dried oregano, basil

Chicken/Pasta

1 pound boneless skinless chicken breast

Salt and pepper, to taste

½ cup dry white wine, see notes

3 tablespoons butter

3 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons flour

1/3 cup sundried tomatoes, oil reserved

¾ cup parmesan cheese, freshly grated

4 tablespoons cream cheese, softened

2 cups packed spinach

¾ pound ziti

Instructions

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Pat the sundried tomatoes dry and roughly chop them. Measure out remaining ingredients before beginning.

Slice the chicken in half lengthwise to create 2 to 3 thinner slices. Cover with saran wrap and use a meat mallet to tenderize each side. Pat it dry. Cut into bite-size pieces and season with salt and pepper.

Heat 1 to 2 tablespoons of reserved oil from sundried tomatoes in a large skillet over medium-high heat. Add the chicken and sauté until golden on all sides, 5 to 7 minutes. Remove and set aside.

As you continue with the following steps, bring a large pot of water to a boil. Once a boil is reached, stir in some salt. (I use ½ tablespoon Kosher salt.)

Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Simmer until reduced by half, 3 to 4 minutes.

Add the butter and the garlic and cook for 1 minute. Add the tomato paste and the flour and stir continuously for 2 minutes.

Add the sauce mixture (from step 1), in small splashes, stirring continuously.

Add the sundried tomatoes. Bring to a boil, then reduce heat to low. Add the cream cheese and let it heat through and melt.

Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.

Gradually sprinkle the Parmesan cheese into the sauce. Add the spinach and allow it to heat through for 1 minute.

Add the chicken along with any juices from the plate.

Add the drained pasta gradually, until your desired pasta-to-sauce ratio is obtained. (I prefer slightly less than ¾ lb.) The sauce will continue to thicken upon standing. Serve!

PRO TIPS -

Pasta: A variety of pasta options work well here, including penne, cavatappi, medium shells, farfalle, and rigatoni.

Wine: Sauvignon Blanc, Pinot Grigio, and Chardonnay are the best dry white wines to use in this recipe. Non-alcoholic wines are also widely available. Chicken broth can be used instead of wine if needed.

Tomatoes: I use Mezzetta Sundried tomatoes in this recipe. Be careful about selecting a variety that may be seasoned with herbs, I prefer plain as we’re already seasoning this sauce.

Regular diced tomatoes can be used instead of sundried; olive oil can be used instead of reserved oil from the jar. Rotel tomatoes can also be used for a little kick!

I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.

Hot Sauce: This is a flavor enhancer in this recipe and doesn’t make the end result spicy, I use Frank’s Hot Sauce.

Cheese: Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan.

[bellatron]

Baby G’s Graduation! My beautiful, bold, clever, goofy baby sister is a high school graduate! 🥲 The 8th Mezzetta to graduate frok Mills High School! I am so proud to see her end childhood and move on to University Nevada Reno.

[goalhofer]

2023-24 Montreal Canadiens Players With 1st Letter Of Names Reversed

Aake Jllen

Aosh Jnderson

Aoel Jrmia

Bustin Jarron

Cole Caufield

Dirby Kach

Dhristian Cvorak

Eake Jvans

Grendan Ballagher

Gaiden Kuhle

Hordan Jarris

Hafaël Rarvey-Pinard

Kohnathan Jovacevic

Mike Matheson

Mean Sonahan

Mam Sontembeault

Nlex Aewhook

Panner Tearson

Pichael Mezzetta

Payden Crimeau

Savid Davard

Suraj Jlafkovský

Sick Nuzuki

Whris Cideman

Xrber Ahekaj

Yesse Jlönen

[garlicandzest]

This healthy, simple grilled swordfish steak with veggies and olive caper relish is a quick summer dinner everyone loves. #sponsored

[hoardingrecipes]

Mediterranean Black Olive Bread

[bestveganchili]

Greek Cauliflower Rice Salad

This will become your “Go-To-Salad��� every week.  Customize it with whatever veggies you have in the kitchen.  My favorite salad flavor profile is Greek!  Make this on your day off and have it for the entire week.  It stays crunchy in the refrigerator for several days if you don't put any type of dressing on it.

Greek Cauliflower Rice Salad Recipe:

1 bag of Trader Joe’s or Whole Foods Riced Cauliflower

1 bag of Trader Joe’s or Whole Foods Riced Broccoli

1 16oz jar of Mezzetta Peperoncini (finely chopped)

1 16 oz jar of Mezzetta Sliced Greek Olives

4 Ripe tomatoes (finely chopped)

2 Cucumbers (finely chopped)

1/4 cup of Shallots (finely chopped)

Mix all ingredients into a large bowl and add freshly chopped parsley, oregano, salt, and pepper. If you have access to garnish this salad with edible flowers, go for it! 

Top with your favorite dressing.  I love to top my salad with Cilantro Lime Bitchin Sauce that I get from @wholefoods

[tshelburn]

Grilled pesto chicken with cherry tomatoes and Japanese eggplant from our garden served with quinoa. I added a balsamic glaze and Italian parsley at the end. So. Damn. Delicious. #pestochicken #grilledchicken #pesto #basilpesto #mezzetta #cherrytomatoes #roastedtomatoes #eggplant #japaneseeggplant #grilledeggplant #quinoa #gardenvegetables #balsamicglaze #parsley #teamfogo #fogocharcoal #kickashbasket #kamadojoe #kamadojoenation #teamred #firesquad #lodgecastiron (at Springfield, Missouri) https://www.instagram.com/p/ChGlvoHOW6i/?igshid=NGJjMDIxMWI=

[theketofoodie-blog]

This @mezzetta basil pesto sauce is unbelievably good! 0 net carbs! I got everything at Walmart. #ketofoodie #ketogenicdiet #keto #capresesalad #easycaprese #ketogenic #lchf #belgioioso #mezzetta #lowcarb #losingweight #weightloss #ketofinds #walmart #ketoforweightloss #ketolife #ketowoe #ketorecipes

[foddiebaddie]

Every day we can cook better than yesterday 👩🏽‍🍳

[veganrecipesbook]

{NEUES REZEPT !!} Heute arbeite ich heute mit Ihnen zusammen, um Ihnen ein festliches Herbstrezept zu offenstehen … {NEUES REZEPT !!} Heute arbeite ich heute mit @mezzetta zusammen, um Ihnen ein festliches Herbstrezept zu erwirtschaften!

[fitgothgirl]

Woke up at about 5:30am again today, even without my Wellbutrin yesterday, and on top of a good workout yesterday too. I didn't take extra trazodone but I still took the normal amount, and the only reason I even started taking that was because of the Wellbutrin insomnia. Ugh, I'm at a loss. I did manage to fall back into a light sleep from maybe 8:00-10:00am or something. I'd be more worried if I hadn't just had a huge panel of blood work done to check if I was entering perimenopause because of the night sweats around my period, so it looked at the usual CBC plus a ton of hormones. Everything was totally normal and no perimenopause either.

Yesterday's food & stats:

Blueberry Nature Valley Muffin Bar Apple String cheese Smartfood White Cheddar Popcorn Welch's Fruit Snacks (2 pouches) Chocolate Chip Nature Valley Muffin Bar Strawberry Chobani Greek Yogurt Leftover Barilla Protein+ Penne Pasta w/ Mezzetta Three Cheese Sauce Salted Caramel Built Bar Chocolate Muscle Milk Protein Shake Strawberry Mikawaya Mochi Ice Cream (2)

Calories: 1,750 Deficit: 585 Water: 68oz Protein: 87g Fiber: 33g Steps: 11,824

Day off today, and I don't work until 3:30pm tomorrow, so that's nice. Need to finally put away my laundry before it gets out of control with me just rummaging through my basket everyday and throwing dirty clothes in the corner lol. Going to make sure I still get my 10k steps today since I don't have a shift, and I'd really like to get in some yoga too; I've been craving more mobility/flexibility stuff for a while. I know my gym has a class tonight, or I could just do it at home. I do enjoy being immersed in a class though and it'd be like 45-50 minutes too, which I probably wouldn't do at home lol.

First going to plan out my food for the day - I'd like to be more proactive about that so I can break 100g of protein and just generally have more oversight and purpose with my intake. I'd love to meal plan and meal prep for multiple days at a time, but that's always been a struggle for me, so I'll start small with one day at a time.

It's storming so much right now, including hail which we only get once or twice a year. I'll have to post a video later! Heard thunder too but haven't seen the lightning yet. We don't get much of that here either. (Apparently coastal California is one of the areas with the least amount of lightning on the planet!)

[thecouponingcouple]

Mezzetta Olives Deal ~ as Low as $2.89 at Publix [adrotate banner = '51']There's a brand new Mezzetta Olives deal with the  $1/1 printable that came out and I found that they are on sale at Publix right now (unadvertised). If you like these olives.. print your coupons now before they run out. W ...

READ MORE at The Couponing Couple HERE https://www.thecouponingcouple.com/mezzetta-olives-deal/

[lafilleblanc]

Matteo Mezzetta

Untitled (wrinkles-straight), 2010

oil on canvas

matteomezzetta.com