Name: Creamy Lemon Rigatoni
Cook time: 1800 s
Total time: 1800 s
Yield: 4 servings
Ingredients: 12 oz rigatoni; 2 tbsp butter; 1/4 c shallot, chopped; 2 tbsp garlic, minced; 1/3 c dry white wine; 1/2 charred lemon, juiced; 1 3/4 c heavy cream; 2/3 c reserved pasta water; 3/4 c pecorino romano, shredded; 1 1/2 tbsp lemon zest; 1 tbsp italian parsley, chopped; salt and pepper, to taste; 4 thin chicken cutlets; 1 c flour; 2 tsp salt and pepper; 3 eggs, whisked; dash of water; 2 c panko breadcrumbs; 2 tbsp fresh italian parsley, chopped; 2 tbsp lemon zest; 2 tbsp pecorino romano, shredded; 3 tbsp olive oil; 3 tbsp neutral oil

Delaney and Shelby

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To briefly sum it up, we're sisters and self proclaimed home cooks. Whatever level cook you are, you've come to the right place! We create recipes that anyone and everyone can make because yes, you can do the cooking. 

Delaney, 24, attended St. Lawrence University where she played field hockey and majored in Government and African Studies and minored in Education Studies and Gender Studies. She graduated early at the end of 2020 and later moved in with Shelby. She has experience working as a field hockey and track coach and in sales for a large financial lending company. 

Shelby, 28, graduated from SUNY Oswego in 2017 with a degree in Health Promotion and Wellness Management and went on to get her Associates degree in nursing. She has experience working in both long-term care and an ICU step-down unit turned COVID unit during the pandemic. 

The sisters grew up in Upstate New York with their parents and two other sisters, Gabby (26) and Mackenzie (22). Shelby and Delaney both credit their family and Food Network for inspiring their passion for cooking. When they were little they used to dream of owning a restaurant together and even created a "menu" that was made up of their Grandma Betty's mac and cheese, chocolate chip cookies, and lemonade. 

As they grew up, their dreams of owning a restaurant were put on the back burner as they chose to pursue different career paths. Little did they know, they'd end up running a successful food-based social media platform together. It all started in January of 2021 when Delaney started posting recipes on TikTok as a way to pass the time and stay connected with friends. Low and behold, her tomato soup video went viral and the page started to gain followers. Shortly after that, she moved in with Shelby and they would film and post recipes in their off time. Fast forward two years and now the two sisters work as full-time content creators and recipe developers for their page, yessidothecookingg.


Thank you, from the bottom of our hearts, for helping make our dream become a reality. 
- Delaney and Shelby

We're Delaney and Shelby!

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Creamy Lemon Rigatoni

Bring a large pot of water to a boil. Cook pasta 2 minutes less than al dente.

While waiting for the pasta, add butter to a large sauce pan on medium heat.

Add in shallot and garlic once the butter is melted and the pan is hot. Season with salt and pepper. Sauté for a couple minutes or shallot is translucent.

Pour in the white wine and bring to a simmer. Cook until reduced by half.

Add in the charred lemon juice and heavy cream.

Bring to a light simmer and let the sauce thicken slightly.

Turn the heat to low and stir in the reserved pasta water, pecorino romano, and lemon zest. Season with salt and pepper.

Mix in the rigatoni and parsley and cook until pasta is al dente (approximately 2-3 minutes). If the sauce isn’t sticking to the pasta, turn up the heat and stir frequently (add extra pasta water as necessary).

Serve as is to with chicken milanese. Enjoy!

Add flour to a plate and mix in 1 tsp salt and pepper.

Beat eggs in a bowl with a dash of water.

Mix breadcrumbs, parsley, lemon zest, pecorino romano, and 1 tsp of salt and pepper on another plate.

One by one, coat chicken in flour, egg, then breadcrumbs.

Add oil to a large frying pan on medium-high heat (let the pan heat up for a couple minutes).

Add two pieces of chicken to the pan. Cook each side until golden brown (about 4-5 minutes per side) and internal temperature is 165 degrees. Remove, place on a towel lined plate, and repeat with the second batch (add extra oil if necessary).