Anisette Cookies

We love the holidays because that means more excuses for testing out new baking recipes. Recently we have been really craving Anisette Cookies, so we decided to make some! It only took about 30 minutes total for prepping and cooking. They melted in our mouth with every bite, we just had to share the recipe. Here’s what you need to know, and be sure to stop by and see us for your ingredients. We will even point you in the right direction! 


Cookie Ingredients:

4 cups all- purpose flour

1 cup white sugar

½ cup milk

2 eggs

1 tbsp baking powder

¾ cup vegetable oil

1 tbsp anise extract



1 tsp anise extract

1 cup confectioner sugar 

2 tbsp hot water 


Cookie recipe:

  1. Preheat oven to 375 degrees. 
  2. Mix flour, baking powder, and white sugar together. In the center add oil, milk, 1 tbsp anise extract, and eggs. Keep mixing until the dough feels sticky. 
  3. Section off doughs into 1 inch pieces. Roll into balls and then place on a greased cookie sheet, each 1 in apart. Bake for 8 minutes. 
  4. Dip in the icing immediately. 


Icing recipe:

  1. Blend 1 tsp anise extract, and 1 cup confectioners sugar. Add in enough hot water until it forms a smooth texture. 


We hope you like this recipe as much as we did. Be sure to share your thoughts with us. 


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Thanksgiving Leftovers

  We may have some extra Thanksgiving leftovers this year. But that’s okay, because now that we’ve got some extra time on our hands, we’ve found some pretty creative ways to enjoy them again. Check out these easy and unique solutions for your leftovers this Holiday Season.

1. Hot Turkey, cranberry, and gravy sandwich
2. Turkey noodle soup
3. Turkey pot pie
4. Turkey Cobb salad
5. Thai Turkey lettuce wraps
6. Turkey and stuffing stuffed peppers
7. Turkey noodle casserole
8. Turkey chili
9. Turkey and rice soup

Cranberry sauce:
1. Cranberry sauce bars
2. Cranberry sauce muffins
3. Topping on waffles, French toast, or pancakes
4. Stir into oatmeal
5. On top of a bagel, English muffin, or toast

Mashed Potatoes:
1. Mashed potatoes croquettes
2. Hush puppies
3. Mashed potatoes pancakes
4. Cheesy mashed potatoes muffins
5. Shepherd’s pie

Gravy: ​Served over just about anything savory, but we recommend:
1. Over meatballs or cooked vegetables
2. As a soup thickener
3. On top of French fries (homemade poutine!)
4. Freeze it for later (gravy keeps!)


1. Corn fritters
2. Corn salad
3. Tacos
4. Cornbread
5. Corn sweet potatoes
6. Corn salsa
7. Corn pudding
8. Corn and bean quesadillas


1. Pie parfait
2. Pie ice cream sundaes 
3. Apple pie crumb bars 
4. Pumpkin pie balls 

And if you don’t feel like making your leftovers work much harder, there’s always Roma’s!

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Chicken Pot Pie

   One of our favorite parts about the weather getting colder, is the warm comfort foods. While we love a good apple pie or pumpkin pie, one of our favorites is a classic Chicken Pot Pie. Check out our recipe below— and remember, you can pick up most of these ingredients at Roma’s! 




1 cup corn

1 cup of peas 

½ cup of diced carrots

½ cup chopped onion

¼ cup of butter

⅓ cup all purpose flour 

½ tsp salt

¼ tsp ground sage

⅛ tsp pepper

2 cups of water 

¾ cup of milk 

1 tbsp chicken bouillon

3 cups of cooked cubed chicken 

¼ cup parsley 

2 double pie crusts




  1. Boil fresh vegetables until tender. If you’re using frozen vegetables, prepare per the bag descriptions, so that they are softened and thawed out. 
  2. In a pan cook your onion in ¼ cup of butter until softened and semi-translucent. 
  3. Stir in your flour, salt, sage, and pepper. Next all together add in water, milk, and chicken bouillon. Cook until thick and once it bubbles, stir for a couple minutes. 
  4. Add in your drained cooked vegetables, chicken, and parsley. Heat until it is bubbling. 
  5. Place one of your double crust into a round baking dish. Trim crust so it fits the rim. 
  6.  Add in your chicken mixture. Then place your other double pie crust on top of the filling. Trim the top crust, and cut a few slits in it. 
  7. Bake in the oven at 450 degrees for about 11 minutes. Once the crust is a nice golden brown it is ready to be taken out. Let cool, serve and enjoy!



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Apple Cider Doughnuts

  A trip to the apple orchard is quintessential fall, and what is a visit without indulging in the warm and sugary Apple Cider Doughnuts (the kind that melt in your mouth)? Since things are a little different this year, we thought why not try our own homemade doughnuts, and avoid the long lines. Well, it was a little messy of course, but very well worth it to say the least! We used a recipe from the New York Times as our guide. Follow the instructions below to try this out yourself. You can pick up almost every ingredient right at our locations, and even pick up some fresh apples and pies when you stop by!


For a dozen doughnuts:


 Nonstick cooking spray

1 ¾ cup grams all-purpose flour

1 ¼ teaspoon baking powder

¾ teaspoon fine sea salt

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

1 cup of unsalted butter room temperature

¾ cups light brown sugar

¾ cup granulated sugar

2 large eggs room temperature

1 teaspoon vanilla extract

½ cup apple cider




  1. Heat your oven to 350 degrees
  2. Use nonstick spray to grease doughnut pans. Whisk together your flour, baking powder, salt, 1 tsp cinnamon and nutmeg. 
  3. Using a stand mixer with a paddle attached you will now mix 10 tbsps of butter, brown sugar, and ¼ cup of granulated sugar on medium speed for about four minutes. Slowly add in your eggs, mixing well after each one. Then add in your vanilla extract.
  4. Now add the flour mixture from step 2 on a low speed. Next add the apple cider in slowly. Make sure everything is mixed together very well.
  5. Taking your batter, slowly fill each of your pan holes about 75% of the way. Using a spoon works best. Put in the oven and bake a 6 hole doughnut pan for between 12-14 minutes. Use a toothpick to check if they are done yet. Then, bake your next batch of 6.
  6. Now while they are baking, you will whisk together ½ cup of granulated sugar and 1tsp of cinnamon in a small bowl. In another bowl, microwave 6 tsps of butter until it is melted.
  7. When the doughnuts are done, cool them for about five minutes. Remove them from the pans. Lightly spread the butter on them, and immediately dunk cinnamon sugar all over. 
  8. They are now ready to be served nice and warm! Enjoy!


Garlicky Hummus

Hummus is versatile and incredibly easy to make, yet it rarely comes top of mind when you’re in search of a protein-packed meat alternative at home. We’re hoping this recipe changes things once you see how you can make your own hummus in just minutes. 



– 1 can of chickpeas

– ¼ – ½ c. of lemon juice

– salt 

– ¼ c. tahini (we carry a few varieties such as Krinos here!) 

– ½ tbsp cumin

– 3-4 tbsp of EVOO

– 4 garlic cloves

– 3-4 tbsp of water 

Food processor



  • Roughly chop garlic 
  • Add garlic, tahini, EVOO, salt, and cumin and blend 
  • Add half a can of chickpeas and ¼ c. of lemon juice
  • Scrape down sides and add the remaining half can of chickpeas 
  • Based on how dense the mixture is, add in about 3 tablespoons of water and blend again
  • You can rotate between adding EVOO, water, and lemon juice, depending on taste, until you get your desired hummus consistency. The more liquid you add, the more creamy consistency you will receive.
  • Empty mixture into a small serving bowl. Garnish with cumin and EVOO.
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A Beginner’s Experience of Homemade Pasta

I have seen pasta made on Food Network at least a couple dozen times. They made it look easy. So why in my many decades of being earth-bound had I never tried my hand at homemade pasta? Because it is not easier than pre-made pasta. But that all changed a couple of Sundays ago when like a robot, my body decided it was going to make homemade pasta, and my mind had no other choice but to agree. 

This article is after making homemade pasta twice; the first time I made ravioli, the second time it was fettuccine. By no means am I an expert, but if I can make pasta that people enjoyed, then you can, too. You will need a KitchenAid and the pasta maker attachments (roller and cutter) to follow along as I have, but there are plenty of pasta makers out there. Roma’s has several different options from ravioli, capellini, spaghetti— and more. You can even flatten and cut it by hand. The beauty of homemade pasta is that it’s imperfect— and that’s what makes it perfect. 

First, I cleaned off my countertop and made a well using about 2 cups of flour. This turned out to be a huge mess. I recommend doing this on a large sheet pan that way the mess is contained. Then I added salt and mixed it into the flour and remade my well. The second time, I seasoned the flour with salt and garlic and onion powder and combined my dry ingredients in a medium-sized bowl before pouring it onto the surface to make the well. Make your well with the intention of it being able to hold 5-6 eggs. I used 5. Then, I topped it off with about a tablespoon of extra virgin olive oil. Here’s where quality ingredients count. If you can, use farm fresh eggs and “good” EVOO, both can be found at Roma’s. 

Using a fork, I broke my yokes. Then you slowly and evenly combine flour with your eggs with the fork. Don’t get your hands dirty prematurely. I was eager to make the pasta with my hands, and I jumped in when the dough was too sticky, and I wasted a lot on my fingers. Keep combining your flour until your dough is workable. If your dough is dry, add more olive oil or another egg. You will need lots of flour! Form a ball about the size of a grapefruit and let it sit on a plate with a damp paper towel over it for 30 minutes – 1 hour. 

For beginners, I recommend dividing your dough into eighths so that it doesn’t dry out before you roll and cut it. Take each eighth, and flatten it with your palm so that one side is flat enough to be put through your KitchenAid roller. Start on 0, then adjust your levels of “flatness” by feel. I was working a combination of 0, 2, 3, 4, 5, 7, 8— but as I said, it’s all about the feel. For ravioli, you’ll want a thin pasta sheet, but for fettuccine, you can play with the density; in fact, for the fettuccine, I never raised it above 7. Be sure to use flour to coat the sheets so that it doesn’t stick to itself. 

Due to limited counter space, I cut the pasta every 3 sheets. You’ll just have to change out the attachment, and there are no settings to play around with. Have flour handy to toss your cut pasta in. I did this process three more times. Every now and then tossing the pasta clumps with flour. If the dough gets too hot or sits too long, it will start gelling together, so be mindful of the surrounding temperature (i.e. don’t place your pasta near a hot oven).

Using a large pot, bring salted water with (about a tablespoon) olive oil to a boil. Reduce heat and add pasta, but do not overcrowd the pot. You’re going to want to cook your pasta in batches; I don’t recommend adding more than 3 eighths at a timeStir with a wooden spoon to avoid sticking to the bottom of the pot. The pasta cooks quickly, it only takes about 5-6 minutes. Rinse with cold water to stop the cooking of the pasta and to prevent the pasta from sticking to itself. Once excess water is removed, toss in a drizzle of olive oil. 

Finish your pasta the sauce of your choosing! 

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Garlic Butter Shrimp Pasta

  Tired of thinking of what to cook? This light and easy summertime Garlic Butter Shrimp Pasta will have you wanting seconds. It is so simple, yet so delicious! And it only takes about 25 minutes to prepare and cook. Find all of the ingredients right at one of our locations.  Keep up with us on Facebook for more recipes and tips in the future. 


View the full recipe from Delish here:


4 tbsp butter

1 tbsp extra virgin olive oil

1 lb of shrimp

Salt & pepper

4 cloves minced garlic

¾ cup dry white wine

Juice from a ½ of a lemon

Crushed red pepper flakes

¾ cup freshly grated Parmesan cheese

1 tbsp of chopped parsley

12 oz. angel hair pasta



  1. Cook your angel hair pasta according to the directions on the box. 

  2. In a skillet over medium heat, melt 1 tbsp of butter and olive oil. Add your shrimp and a little bit of salt and pepper. Cook for 2 minutes on each side and then put onto a plate.

  3. Add the rest of your butter as well as garlic into that same skillet, and cook for about a minute. Next add in the wine, lemon juice, red pepper flakes, and simmer for two minutes.

  4. Add in parmesan cheese and cook for two more minutes.

  5. Place shrimp back in the skillet with parsley. Once the shrimp is warm, add in your angel hair pasta. Combine everything by tossing the skillet.

  6. Place on a plate, and if you wish top off with some more parmesan cheese, and enjoy!

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Spaghetti Omelette

   There’s nothing new about an omelette. It’s been a standard breakfast item since the mid-sixteenth century! But when we saw this recipe for a Spaghetti omelette, we had to do a double-take. How? Was it egg-based or pasta-based? We had to know and this is what we found out:



11 oz spaghetti

4 large eggs

¼ cup grated Parmigiano-Reggiano cheese

Salt and pepper

2tbsp extra virgin olive oil

3- 4  ¼ inch slices of mozzarella

3- 4  ¼ inch slices of ripe tomato

Handful of basil leaves



  1. Boil salted water in a large pot. Add in spaghetti and cook for half of the cooking time that the instructions give. Drain spaghetti and run under cold water.
  2. Add your eggs and grated cheese in a large bowl. Add a pinch of salt and pepper. Whisk together to combine. Add in spaghetti and coat thoroughly.
  3. Heat your olive oil in a non-stick skillet. Add half of your spaghetti mixture. Cook for about 5-7 minutes, until the spaghetti is golden brown underneath. Be sure to shake the pan a few times. 
  4. Place the mozzarella and tomato slices evenly over the spaghetti. Top with basil and then add remaining spaghetti. 
  5. Flip over. Cook again for about 5-7 minutes, occasionally moving the pan in a circular motion. 
  6. Slice into wedges and enjoy! 


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Fresh Berry Ricotta Tiramisu

     We are all about summertime desserts. However, it can be challenging to come up with new and, most of all, easy recipes to whip up! While searching for inspiration for our next post-dinner creation, we came across this recipe from Our Italian Table that left us salivating, Fresh Berry Ricotta Tiramisu. Can you think anything more refreshing to cap off these hot, humid summer days? We couldn’t either. Find the recipe below, and don’t worry, you can get half the ingredients right there at Roma’s!




6 oz blueberries

6 oz blackberries

1 lemon

1 tsp vanilla

1 tbsp honey

2 cups whole milk ricotta

1 cup of Greek yogurt, either plain or vanilla

1 tbsp sugar

Italian ladyfingers



  1. Heat a small saucepan to medium and stir lemon juice, blueberries, blackberries, vanilla, and 3 tablespoons of water. Then, slowly stir in the honey. Let this mixture simmer for about 5 minutes, or until your berries are soft, and remove from the heat. 
  2. Using a fine-mesh calendar, separate the berries and the liquid. Set aside.
  3. Now we are going to work on that whip! Combine the lemon zest and ricotta in a medium-sized bowl and whip until creamy. Then fold in the yogurt. In a bowl, mix together the ricotta and the zest from the lemon. Whip until a creamy texture is achieved. 
  4. Next, dip ladyfingers into the berry liquid. Place these into your serving glasses. Take the berries and extra liquid and spoon them over the ladyfingers.
  5. Layer the ricotta mixture over the berries, and use remaining liquid and berries to top each dessert. 
  6. Garnish with fresh mint, lemon zest, shaved white chocolate, or nothing at all!

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Watermelon Cucumber Caprese Salad

    Whether you are going to a Fourth of July party, or hosting yourself, figuring out what to bring can be pretty tough! Want something fun, fruity, tasty, and best of all EASY! Try out our recipe for watermelon cucumber caprese salad! As always, you are sure to find all of the ingredients at our locations. Let us know how you liked it, and be sure to send us in YOUR favorite recipes too!




3 ¼  cups of watermelon

2 ¼ cups of cucumber

¼ cup of extra virgin olive oil 

Salt & Pepper

½ cup of mint leaves

¾  cup of feta




  1. Start by cutting your watermelon into smaller cubes
  2. Chop your cucumber into four halves
  3. Take a large mixing bowl and put in your watermelon and cucumbers first. Next toss in your olive oil and feta cheese. 
  4. Top with salt and pepper to taste.
  5. Put in the refrigerator. Right before you are ready to serve, add your mint leaves and enjoy!

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