Schillaci loves to create unique dishes

Lysa Schillaci is a self-taught cook with a passion for crafting a variety of dishes, from Italian and Mexican to Asian, French, and soul food.

Because of her family’s diverse tastes, Schillaci enjoys exploring different cuisines to keep everyone satisfied.

She is married to Chris Schillaci and they have five children, Sunny Crocker, Summer Warren, Jaython Donald, Hadley White, and Faith Schillaci—as well as nine grandchildren.

Schillaci said her favorite meals to prepare are Cajun dishes like crawfish fettucine and seafood, along with Italian chicken recipes. While she considers her Italian chicken cacciatore her best dish, her family has their own favorites.

“Hadley loves Italian, my husband, being from Louisiana, loves my Cajun, Sunny loves my Asian, and Jaython loves everything,” Schillaci said.

She also enjoys experimenting in the kitchen, often creating dishes without a set recipe.

“My husband says there’s not a spice I haven’t tried,” she said. “I’m always looking for new flavors and expanding our palette.”

For family gatherings like Thanksgiving, Schillaci and her family go all out, preparing a full spread. When it comes to dessert, they won’t eat anyone else’s pumpkin pie except hers, which has a custard-like texture rather than a traditional pie filling.

She also cherishes the tradition of baking cookies and candy each Christmas with her grandchildren.

Her advice to new cooks is to learn what you like, experiment without fear, and always have a backup plan in case a dish doesn’t turn out as expected.

For Schillaci, the best part of cooking isn’t just the food itself but the moments it creates like gathering around the dinner table with loved ones to share a meal.

Beyond the kitchen, Schillaci and her family are currently restoring a 1920s farmhouse—a project she enjoys, especially when it comes to decorating.

MISSISSIPPI COMEBACK SAUCE

1 cup mayo

¼ cup ketchup

¼ cup chili sauce

1 tsp. Dijon mustard

1 tsp. onion powder

1 tsp. garlic powder

2 tsp. Worcestershire sauce

½ tsp. black pepper

½ tsp. tabasco

¼ cup olive oil

Juice of 1 lemon

Mix well. Great dipping sauce.

CHICKEN TETRAZINNI

1 (12 oz.) package spaghetti (cooked and drained)

1/3 cup butter, cubed

1/3 cup all-purpose flour

¾ tsp. salt

¼ tsp. white pepper

1 can (14.5 oz.) chicken broth

1 ½ cups half and half

1 cup heavy whipping cream

4 cups cubed cooked chicken

3 cans (4 oz. each) mushrooms

1 jar (4 oz.) sliced pimientos, drained

½ cup parmesan cheese

In a large pot, melt butter. Stir in flour, salt and pepper until smooth. Gradually add broth half and half and cream. Bring to boil while stirring. Cook for 2 minutes or until thickened.

Remove from heat. Stir in chicken, mushrooms, and pimientos. Combine with spaghetti and toss until coated. Sprinkle top with parmesan cheese.

Transfer to two greased 11x7 baking dishes. Cover and freeze one up to 2 months if you wish. Bake at 350° for 20-25 minutes until heated through.

CRAWFISH FETTUCINE

3 lbs. cooked crawfish tails

2 packages fettuccine noodles (cooked and drained)

1 32 oz. block Velveeta (I use Queso)

1 can cream of chicken soup

1 can Rotel (personal choice on heat)

1 can chicken broth

2 sticks butter

1 pint half and half

1 onion

1 bell pepper

1 stalk celery

Sauté onions, bell pepper, and celery in butter until soft. Add Rotel and continue sautéing for another 2 minutes. Add cream of chicken stirring until well mixed.

Then gradually add broth, then half and half. Once heated thoroughly, add cubed cheese. Let cheese melt. Add crawfish. Combine with noodles.

Transfer to two 11x7 baking dishes. Bake at 350° about 35 minutes. Cover and freeze one up to 3 months if you wish.