Grilled avocados can be simple, quick or creative

Written by Joy Paoletti and Judy Vig
Tuesday, 21 June 2011 23:00

The first thing I hear from my children every day is, “Mom, what’s for dinner?”

The second thing is “well, what are we having with it?” Does this happen to you? I am still on my second cup of coffee when the dreaded phone call comes in at 8 a.m. and I’m thinking breakfast, not dinner ... yet.

How about a grilled avocado? The grilling brings out the smoky flavor and that velvety texture. The halves can be used to fill with any salad; chicken or shrimp, even a fruit salad. Or just use your grilled half to spread on some crusty bread.

Lime-infused skirt steak for outdoor grilling

Written by Joy Paoletti and Judy Vig
Wednesday, 08 June 2011 09:27

It has finally stopped raining and now we can grill in the sunshine. This skirt steak recipe was a big hit on Better Connecticut with the hosts, camera crew and the floor crew as well.

We thought we would bring some bread with us and make a sandwich on the drive home, but they ate all of it and wanted more. It’s quick, easy and packed with great flavor. Once marinated, it is ready in minutes for a great summer meal.

Something very barbecue-ish for Memorial Day

Written by Joy Paoletti and Judy Vig
Wednesday, 18 May 2011 00:00

We thought we would do a summertime side dish to kick-off the first holiday of the summer. For Memorial Day this year, we wanted something new, something exciting and something very barbeque-ish. And nothing shouts warm weather like corn.

As soon as our Mom sees the first ear of corn in the grocery store, she tells us the same story she has been telling us for years. Of course we don’t say anything and let her go on and on ... about how her father, PaPa Tony, would bring home the “horse corn” every summer. It was the corn that was on the stalk a little longer until the end of the season, and the kernels would get really big, fat and juicy.

Soup that’s even better than Mm Mm good!

Written by Joy Paoletti and Judy Vig
Wednesday, 04 May 2011 00:00

As children, we remember the steaming hot bowls of tomato soup mom would serve for lunch. It was “Mm Mm good!” Do you remember this? Who didn’t love this great can of soup? Mom would serve it with slices of American cheese, that we just ripped into pieces and threw into the bowl, waiting a second or two for it to melt into a ooey, gooey deliciousness that hung from the spoon.

Judy and I have changed things a bit over the years and thought we would try to make this from scratch. All varieties of tomatoes work well; even cherry tomatoes. The flavors of the vegetables, when roasted, are deep and so rich in flavor. We have also served the soup cold with chunks of creamy avocado and shredded cheese, and have even tossed it with hot pasta for a quick meal. Try it, see for yourself, its a little bit of Heaven in a bowl. Enjoy!

Hunting for the perfect Easter dinner

Written by Joy Paoletti and Judy Vig
Wednesday, 20 April 2011 00:00

The hunt is on. Joy and I won’t be looking for Easter eggs but will be looking for the perfect ham, lamb and vegetables for our Easter dinner. The holiday begins with a four-way phone call between Mom and the three of us. She begins by asking what we would like to serve for the holiday.

Of course, Joy takes over, and our sister Jackie and I sit in silence and just listen to the “Food Boss” tell us what we will have and what our jobs are. Then, I ask permission to make my favorite Easter bread for everyone to have for breakfast on Easter morning. I finally get the go-ahead.

Time to cook up something fast, light and delicious

Written by Joy Paoletti and Judy Vig
Wednesday, 23 March 2011 00:00

That one beautiful day last week, along with daylight-saving time put us in such a mood for putting away the crockpot and cooking something fast and light. We had to do one thing before we thought about dinner — lunch! And that we did, with Aunti Lou, who always shares a great family story about growing up, while preparing a big pot of deliciousness.

One great meal our grandmother used to make all the time was Pasta e Ceci. It is simply any pasta with chickpeas. But in those days they called it macaroni, and the chickpeas were bought dry and had to be soaked overnight.

Chasing the winter blues away with a grape salsa

Written by Joy Paoletti and Judy Vig
Wednesday, 09 March 2011 00:00

A quick trip to West Palm Beach Florida was all it took to chase away the winter blues and help me get through this last month of terrible weather. The skies were a beautiful shade of light blue; the sun was warm and wonderful.

All of our summer fruits were readily available there. The watermelon was amazing, cut into chunks, with sprigs of fresh mint, and served icy cold in a martini glass ... it was so hotsey totsey!

A timeless favorite ...

Written by Joy Paoletti and Judy Vig
Wednesday, 23 February 2011 11:41

Who would have thought that out of a devastating time for our country, a luscious chocolate cake would be so popular?

Well, we had a few days of warmer weather and that annoying little rodent, the ground hog, did see his shadow, but old frosty keeps coming back! Most of our towns have canceled February vacation and my kids are climbing the walls. I am trying to keep them busy with testing and baking creative recipes for our cookbook and something chocolate is always their first request. It’s been a long winter and we have tried many chocolate recipes on these snowy days, but then I remember ... a luscious chocolate cake from our childhood, sitting in Mrs. Tantimonico’s kitchen, waiting for it to come out of the oven — and decide, this is it!

A Valentine’s Day recipe that says ‘I love you’

Written by Joy Paoletti and Judy Vig
Wednesday, 09 February 2011 00:00

Valentine’s Day is here again, and Judy and I love doing something special for our families. Whether it is with chocolates, mushy “I love you” cards for the hubbies or flowers for Mom and the girls, our favorite thing is a quiet meal shared together. It’s just perfect.

Red velvet pancakes are a favorite with the kids, and Judy’s fabulous red velvet cake is a winner with any of us.

But let’s start with dinner. A wonderful meal prepared by yourself is a great way to say “I love you.” The vanilla in this recipe gives the dish a romantic feel for our special Valentines!

Twins pursue passion for people and food

Written by Judy Vig and Joy Paoletti
Wednesday, 26 January 2011 13:13

We are identical twins, Judy and Joy, and have lived in Connecticut all of our lives. Our love of food and our passion for people led us on this wonderful and exciting journey we have chosen, and wow, what a ride!

It all began in our mother’s kitchen, where she and her mom, our Nana, would prepare delicious and elaborate meals for the family, and anyone else who was lucky enough to be there. We have a large family, so there was always a party or an event to celebrate.