Mangia Vita

Category: Recipe

  • Chickpea and Goat Cheese Pizza

    by

    Andrea DeCaro
    in ,

    Since the start of the pandemic, we make pizza every Sunday night! We will be sharing our weekly pizza’s with you. Oil your pizza pan. Stretch the dough into an even layer, it will make about a 12 inch round. Add your sauce in an even layer, then the mozzarella, and spread the chick peas…

  • Mole

    by

    Andrea DeCaro
    in

    I decided to try to make mole from scratch and found the recipes to vary greatly, from simple to 30-ish ingredients. I landed somewhere in the middle based on what I had available and made a pretty tasty sauce for my first attempt. Ingredients: Remove the stems from the chiles and toast them in a…

  • Fried Chicken Tacos

    by

    Andrea DeCaro
    in ,

    Cut the prepared fried chicken into bite sized pieces. Place a slice of cheese on each tortilla and place the cheese side down on the griddle. Wait for the cheese to become browned, then flip the tortilla to cook the other side. Add chicken pieces to the cheesy tortilla, add toppings and enjoy with your…

  • Prosciutto and Balsamic Pizza

    by

    Andrea DeCaro
    in ,

    Since the start of the pandemic, we make pizza every Sunday night! We will be sharing our weekly pizza’s with you. We got some real deal Prosciutto Di Parma at an Italian market and it really made a great pizza topping. It shrunk up quite a bit, but the flavor was very concentrated. Delicious! Oil…

  • Shredded Beef and Pinto Bean Tacos

    by

    Andrea DeCaro
    in ,

    We love Taco Tuesday at our house, so we are documenting our weekly taco recipes. For this recipe, you can use this shredded beef preparation (https://mangiavita.com/2023/08/18/cooked-shredded-beef-prep/ ) from your freezer stash, or roast the beef for this recipe specifically. Warm the meat and seasonings in a non-stick skillet with a little olive oil until the…

  • Double Fennel Pizza

    by

    Andrea DeCaro
    in ,

    Since the start of the pandemic, we make pizza every Sunday night! We will be sharing our weekly pizza’s with you. We picked up a nice fennel salami at an Italian market. If you have access to an Italian market, check out their selection of cured meats as these can really enhance the flavors of…

  • White Bean Pesto Pasta

    by

    Andrea DeCaro
    in

    This quick recipe utilizes pre-made pesto (here is a homemade version that I like to portion and keep in the freezer: https://mangiavita.com/articles/homemade-pesto/ ). The Costco brand is my favorite store brand, but I will say that most refrigerated brands are decent. Shelf-stable pesto tends to have off flavors and not taste as fresh. Cook the…

  • Homemade Pesto

    by

    Andrea DeCaro
    in ,

    It is quick and easy to make homemade pesto, if you have a food processor and a few simple ingredients: Add all ingredients to a small food processor except for the olive oil. Pulse until well processed and blended. Then add the olive oil and pulse to combine. Taste and adjust seasoning as needed. You…

  • Pulled Pork and Cole Slaw Tacos

    by

    Andrea DeCaro
    in ,

    For this recipe, you can use this pork preparation (https://mangiavita.com/2023/08/17/pork-prep/ ) from your freezer stash, or roast the pork for this recipe specifically. Add the thawed meat to non-stick skillet, with olive oil and seasoning. Warm the meat through and drizzle with BBQ sauce, caramelize the meat slightly. Combine the ingredients for the cole slaw…

  • Salami and Roasted Bell Pepper Pizza

    by

    Andrea DeCaro
    in ,

    Since the start of the pandemic, we make pizza every Sunday night! We will be sharing our weekly pizza’s with you. Oil your pizza pan. Stretch the dough into an even layer, it will make about a 12 inch round. Add your sauce in an even layer, then the mozzarella, and spread the salami strips…