Friday, July 30, 2010

Meatballs with Garlic Rotini/Roasted Tomatoes

This dish I thought of while pulling some fresh cherry (St. Nick) tomatoes from the garden and pondering on what to make of 'em. What came out was what my husband said....totally restaurant quality (beaming smile). Everyone likes a good meatball too!


1 cup cherry or St. Nick tomatoes

2 tbls olive oil

pinch of salt / ground pepper


1/2lb Rotini pasta

1/2 cup chopped onion

1 tbls minced garlic OR 2 large cloves minced

Handful of chopped Italian parsley

Salt and pepper to taste

Preheat oven to 350F. Place the tomatoes on a baking sheet or in a baking dish. Cover in oil, salt and paper and combine with hands until all of the tomatoes are seasoned. Bake for about 15 minutes until the skins are broken and smaller in size.


1/2 lb Ground Sirloin

1/4 cup seasoned breadcrumbs

3 tbls light soy sauce

2 tsp Worcester sauce

2 tsp garlic powder

1 tbls Canola oil

pinch of salt / pepper

Using your hands or a fork mix all of the meatball ingredients together in a bowl until well combined. Form into medium meatballs...about the size of a golf ball. In a large skillet/fry pan over medium heat add just a little more Canola oil just so the meatball do not stick. Place the meatballs in the pan and let cook. I shake the pan or turn often so that they cook evenly on each side and don't brown. Cook for about 10-15 minutes until they are slightly firm. Remove from pan and set aside.

Cook the pasta and drain. Save some of the pasta water.

Cook the onions and garlic in the same pan used for the meatballs over low heat until onions are translucent. Add in some pasta water to break up the pieces from the bottom and to make a sauce. Add in the pasta to combine...salt and pepper to taste. Add in the meatballs and tomatoes and top with the parsley. All set!

Friday, July 23, 2010

Grilled Skirt Steak with Chili Dry Rub

This skirt steak recipe is so tasty and can be served several different ways. Can be served with tortillas, in a salad or on its own.

  • 1.5-2 pounds of skirt steak
  • Heavy aluminum foil
  • 1/4 cup olive oil


  • 1 tbls chili powder
  • 1/2 tbls garlic powder
  • 1 tbls kosher salt
  • 1/2 tbls ground pepper
  • 1 tsp cayenne pepper


  • Juice of one lime
  • 2 tbls mayo
  • 1 tsp chili powder

Preheat grill to medium-high. Allow the skirt steak to be around room temp. Pat skirt steak dry with paper towel, then rub liberally with olive oil. Mix together the ingredients for the dry rub and apply all over steak. Really get it in there! Allow to sit for about 15 minutes. Using a clean grill, place the steak on the grill for about a minute on each side. Remove from grill and wrap in foil and allow to sit for another 15 minutes.

Prepare the sauce by combining all of the ingredients in a small box and mix until well combined. Add more or less ingredients to your liking.

Cut the steak across the grain and serve.

Friday, July 16, 2010

Key Lime Pie

This is so easy to make and its soooo good. Even for those that are not fans of citrus flavor or limes…forget it….they love it too. It’s like a lime cheesecake!

Graham Cracker Crust:
• 1 package of graham crackers (package not box)
• 5 tbsp melted salted butter
• 1/3 cup sugar

• 3 egg yolks
• 2 teaspoons lime zest
• 1 can sweetened condensed milk
• 2/3 cup freshly squeezed lime juice

• 1 cup heavy or whipping cream chilled
• 2 tablespoons confectioners' sugar

Preheat the oven to 350 degrees F.
Break up the graham crackers using a food processor or crush them using a plastic bag and rolling pin or as I like to use…a wine bottle. Add the melted butter and sugar and mix until well combined. Press the crust mixture into a pie or tart dish, forming a border around the edge. Bake the crust for 8 minutes, and then set aside….leave the oven on.

Beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the milk and continue to beat until thick. Slowly add the lime juice while mixing on a low speed until it is just combined. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set, then cool.

Whip the cream and the confectioners' sugar until nearly stiff. Add the topping …or you can use Cool Whip. I garnish with lime slices, and then freeze it for about 30 minutes before serving.

The best ever!

Thursday, July 8, 2010

Zucchini Rice

The one, the only....Zucchini Rice. I'm so proud of this dish as it is easy to make, can be served hot or room temp and everyone seems to love it. It's perfect as a side or on its own. This dish also pairs well with almost anything from grilled chicken, ribs (see Asian Style Ribs) or burgers. I hope you enjoy it as much as I do!

This serves 2-4 people. Double the recipe for more, just remember to rinse the rice thoroughly before cooking or you'll end up with mushy rice.

  • 1 large zucchini cut into large cubes with skin
  • 1 small shallot minced (substitute with red onion)
  • 1 cup of diced button mushrooms (optional)
  • 1 clove of garlic minced
  • 1 cup of white rice
  • 2 cups low sodium chicken broth (substitute with water)
  • ½ cup olive oil
  • Salt and Pepper
  • Handful of chopped Italian Parsley for garnish (optional)
Cook rice using the chicken broth, set aside. In a large skillet, at medium-low heat add about half of the oil and add the shallot, garlic and mushrooms to sauté...add some salt to allow the mushrooms to release their moisture. Once the shallots are translucent and mushrooms look about cooked, add the zucchini and lightly sauté leaving the zucchini slightly crunchy. Turn up to medium-high heat and add the rest of the oil. Add in the cooked rice and lightly fry the rice by patting it down then stir to combine all of the ingredients together. Season with salt and pepper. If the rice is sticking….check your heat or add more oil. Garnish with chopped parsley and.....SERVE!