Thursday, August 29, 2013



  • 1 egg, lightly beaten
  • 1/4 C. milk
  • 1/2 tsp. fresh minced garlic
  • 1 1/2 C. Italian bread crumbs
  • 1/4 C. finely chopped onion
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 tsp. Italian seasoning
  • 1/2 tsp. Worcestershire sauce (or soy sauce)
  • 1 1/2 lbs. lean ground beef
  • 1 Tbls. extra virgin olive oil

  1. Combine egg, milk, garlic, bread crumbs, onion, salt, pepper, seasoning and Worcestershire sauce in a large bowl. Add ground beef, mix well.
  2. Shape meat mixture into 2 inch meatballs.
  3. Cook meatballs in olive oil in large skillet, about 15-20 minutes. Drain grease from pan and pour in marinara if desired, remove from stove when sauce is warmed.
  4. Serve immediately with spaghetti and grated Parmesan cheese.

Thursday, August 22, 2013

Pan Seared Sea Scallops

I'm a stickler for a really good scallop and this recipe really was quite delectable.. simple and tasty. I served these with corn on the cob and spinach sauteed in fresh minced garlic and extra virgin olive oil. Hope you enjoy it as much as I did!

Pan Seared Sea Scallops

  • 1/2 C. all-purpose flour
  • 2 tsp. Lawry's seasoned salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1 tsp. black pepper
  • 1 lb. jumbo sea scallops, rinsed and drained
  • 2 Tsbl. extra virgin olive oil
  • 2-4 Tbls. chopped fresh parsley, divided
  1. In a large bowl, mix together flour, salt, oregano, thyme and pepper. Roll scallops in flour mixture until lightly coated on all sides.
  2. Heat olive oil in a skillet medium-high heat. Add scallops to the pan and sear on all sides (about 2 minutes for each side). 
  3. Remove scallops from pan and place on a plate and sprinkle with parsley.
  4. You may also top with lemon juice and/or grated Parmesan cheese.

Tuesday, August 20, 2013

Grilled Southwest Chicken and Stuffed Jalapenos

Tried a couple new recipes tonight and they came out so darn yummy I had to post them here... I paired these two dishes with grilled asparagus coated in extra virgin olive oil, salt, pepper, fresh minced garlic and grated parmesan cheese, YUM!

Grilled Southwest Chicken

  • 2 Tbls chili powder
  • 2 Tbls. cumin
  • 1 Tbls. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbls. packed light or dark brown sugar
  • 3 Tbls. extra virgin olive oil
  • 4-6 boneless skinless chicken breasts
  1. In a large ziplock baggie, combine all the spices and brown sugar. Pour in olive oil and mix until well combined.
  2. Place the chicken in the baggie and rotate inside bag to fully coat the chicken. Place inside the refrigerator for at least 2 hours or up to 10 hours.
  3. Grill the chicken over medium heat until cooked through, about 6-7 minutes per side, depending on the size and thickness of the chicken breasts. Let the chicken rest for 5 minutes.

Stuffed Jalapenos

  • 5-6 large jalapeno peppers, halved lengthwise, and seeded
  • 1/4 C. real bacon pieces
  • 4 oz. cream cheese, softened
  • 1/4 C. shredded cheddar jack cheese mix
  • 1/4 C. diced green onion
  • 1/2 tsp. fresh lime juice
  • 1/4 tsp. kosher salt
  • 1/2 tsp. minced garlic
  1. Preheat grill to medium-high heat.
  2. Combine bacon, cheeses, green onion, lime juice, salt and garlic in a bowl, stirring to combine.
  3. Divide mixture evenly, and fill in pepper halves.
  4. Place peppers cheese side up on grill, cover and grill peppers 8 minutes, or until bottoms of peppers are charred, and cheese mixture is lightly browned.
  5. Serve immediately, you may garnish with chopped tomato and cilantro.

Wednesday, August 14, 2013

Blueberry Crumb Muffins

Blueberry Crumb Muffins


  • Muffin cups
  • 2 C. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ C. unsalted butter
  • 1 C. granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • ½ C. milk
  • 2 ½ C. frozen blueberries
Crumb topping:
  • 6 Tbls. unsalted butter
  • ¼ C. granulated sugar
  • ¼ C. packed dark brown sugar
  • ¾ tsp. ground cinnamon
  • Pinch of salt
  • ¾ C. all-purpose flour
  1. Preheat the oven to 375 degrees. Line muffin pan with paper liners, my batch made about 20. In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. With an electric mixer on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
  2. Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
  3. Spoon the batter into the prepared muffin liners about ¾ full. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean.
  4. Let the muffins cool slightly in the muffin tin set on wire racks before removing.

Tuesday, August 6, 2013

Prickly Pear Margaritas!

Prickly Pear Margaritas
Picked up some prickly pears on the way home from work and we decided to try making Prickly Pear Margaritas. I will post directions how to make the prickly pear syrup but this can also be easily purchased, if not local, definitely online. I think you'll be pleasantly surprised, these are delish! Recipe below makes enough for two drinks, enjoy!

  • 6 oz tequila blanco
  • 1oz Cointreau
  • 3 oz lime juice
  • 4 oz prickly pear syrup
  • Kosher salt and turbinado sugar, for garnishing the glass
  • Lime peels, for garnish
  1. Combine the tequila, Cointreau, lime juice and pear syrup in a cocktail shaker. Shake vigorously to incorporate.
  2. Wet the rim of a margarita glass and dip into salt and sugar mixture.
  3. Pour margarita into glass over ice. Garnish with a curled piece of lime peel. 

 Prickly Pear Syrup

Be careful picking the fruit, you can use tongs to avoid getting pricked. You can also burn off the little prickers with a flame or brush them off with a thick glove. Once cleaned and washed, slice both ends off and slice vertically along one side of the pear. Peel the skin off and discard.

In order to extract the juice, place the fruit inside a blender and pulse until liquefied. Place the juice into a fine mesh sieve and push out the juice into a pitcher or bowl. Discard the remaining pulp and seeds. Depending on the size of the prickly pears, 6 to 12 prickly pears will get you about 1 cup of juice.

Place one part juice to one part sugar in a pot and simmer for 5-10 minutes until slightly reduced. Cool and enjoy!