Who doesn’t love meatballs? I mean, well except for vegetarians and vegans, they probably aren’t too keen on them, otherwise, I mean really it’s a meatball. A sphere of scrumptiousness. What’s not to love? They’re magically delicious and when they’re appetizer size (aka fun size) you can pop them right into your mouths and you don’t have to feel bad about devouring a dozen of them because, say it with me, they’re fun size after all. That’s my logic, let’s just go with it yeah? Please don’t burst my bubble. I have enough people in my life who do that already ; )
Last fall I traveled to Wichita. I kinda fell in love with the town, and off all things a flipping off the charts amazing steak I had delivered via room service. I’m not much to eat out by myself (social butterfly and all). I HATE doing it and only do so if there’s no other option, so that night, room service and robes it was. Typically room service isn’t always fantastic. Let’s be honest about that, so I knew I was going out on a limb ordering steak. I’m a risk taker like that. I’m glad I did because the chianti caramel sauce that came with a filet so tender it melted in my mouth like unsalted butter, blew me away.
Looking for something easy and delicious to pull together for lunch or diner? How about a little Carne Asada in your life? In the form of quesadillas. They’re super simple and you can have these on the table in no time at all. Or honestly, they might not even make it to the table because they’re that good you’ll probably be eating them straight off the cutting board because hello GOOD. Quesadillas are so much more than just shredded cheese and tortillas y’all. Visit the Caciquedilla microsite to learn about how to incorporate Cacique’s authentic cheeses, creams and chorizos to make a truly authentic quesadilla that will blow your socks off.
Holiday dinners call for us to bring out the fancy schmancy. From the dishes to the glasses, to the beautiful table-scape we put together and of course the menu. It’s not really time for meatloaf if you know what I mean (I love meatloaf, but we’re stepping things up y’all). We need a hero dish and that my friends is a beef roast. When you have a nice piece of beautiful beef there isn’t much you need to do it. Besides devouring it when it’s roasted to perfection. A simple seasoning is really all you need. Trust me.
Sometimes a girl just wants a big fat juicy burger. One that doesn’t require fourteen napkins or a bib around my neck would also be nice. This is that kinda burger. We’ve packed a lot of flavor into that all beef patty by using a few secrets. Well it won’t be a secret any longer since I’m sharing it with y’all now will it? But good food is meant to be shared with good people so here goes.
This isn’t your grandma’s pot roast. Oh no. This one is bigger, badder and bolder in the flavor department. It’s tender, melt in your mouth beef that’s made even better by the balsamic mushroom sauce that you’ll want to just spoon into your mouth (yes I did that). If that doesn’t make you want to make this tonight how about I sweeten the pot. It’s made in ONE POT. Y’all know how excited I get about those kinds of things. This roast is a low and slow stunner that you’ll be gravitating to all fall and winter long.
Does anyone else think of fencing when there are kebabs on the menu? No, just me. Okay then. Glad we got that out of the way. I like kebabs. They’re fun to say, and better yet fun to eat. You can have an entire meal on a stick. You know my aversion to dishes loving self would be all over that. Yep yep.
Sometimes you just need a burger in your life. A big, fat, juicy mushroom Swiss burger to be exact. Now that spring has finally arrived we’ve busted out our leaf blower, cleaned off the deck and brought the grill back out. Now if it’s still too chilly in your neck of the woods you can always use a grill pan. We wouldn’t want anyone to miss out on this cheesy shroomy goodness.
Would you be amazed to know that I had everything delivered to my door to make this incredibly tasty Italian Steak with Grilled Radicchio Salad. Each ingredient pre-portioned (no measuring people). The delivery box also included an 8 x 10 recipe card complete with step by step photographs with clear and concise cooking directions, cooking tips and glossary of terms. Pretty much every thing is done for you but the cooking and the dishes. I’d say that’s pretty amazing and that I’m sorry I didn’t think of this incredible service myself.
Meatloaf is something we’ve all had at one time or another. I’ve found it to be true it’s either really good or really bad. If it falls in the later it’s usually because it’s as dry as the Sahara desert. When it’s done right meatloaf can be magnificent. We all know it’s not going to win any beauty contests but it will satisfy your hunger in a big way. Meatloaf is stick to your ribs good and is a recipe you should have in your repertoire. We think ours is pretty special and after one bite we think you’ll agree. What’s our secret? The sauce.
If you want comfort food it doesn’t get much better than Osso Buco. In fact, I’m kinda Coo Coo for Osso Buco. If you’ve never heard of Osso Buco, it is a Milanese specialty of braised veal shanks. It translates to Bone (osso) with a Hole (buco) so clearly we’re going to continue to call it Osso Buco because everything sounds better in Italian. Once you’ve had this low and slow stunner you’re going to want more, and if for some reason you’re so full you can’t finish your portion I’m happy to finish yours. I’m a giver, what can I say.
Finally grilling season is here. I’m just a tad bit excited about this after a VERY long winter. I love the smells that waft through the neighborhood as soon as the weather has heated up (and the pollen has past ugh). People are out walking the neighborhood (and gasp actually smiling and waving), flowers are blooming, the trees are filling in and grills are going strong. It’s a good thing.
We (and when I say we I mean my husband) like to grill a lot. It’s typically, chicken, ribs, with the occasional steak thrown in. It’s not that I have anything against steak, quite the contrary, bring on a hunk of perfectly cooked (for me) medium steak any day of the week if you’re paying ; ) If I’m paying it’s more of a special occasion meal. But guess what? Now it doesn’t have to be.
People are passionate about chili. They like it the way they like it and that’s just the way it is. Some people like beans in the mix, others not so much. Some people top their chili with all kinds of interesting toppings: sour cream, cheese, chives, fritos, cornbread. Me I’m kind of an odd bird and I like my chili served over rice. Yep, always have. I also like for my husband to make it. Why you ask? Well I have to admit mine tastes more like spicy spaghetti sauce than chili so I defer to him on this one. And grilling for the most part.
Last month I received an email from America’s Test Kitchen. They shared with me they have a BOOK coming out that’s all about pressure cooking. I almost deleted the email because to be completely honest pressure cookers SCARE me. Seriously scare me. For some reason I truly believed if I used one I was going to have an explosion in my kitchen. True story. But somehow curiosity got hold of me.
Just saying the word lasagna makes me happy. I’m sure I’m not the only one. What’s not to love right? Well other than how long it takes to make. It’s one of the few dishes that I make that does requires the bulk of a day. I’m not going to lie, I don’t make a lot of dishes that require that much commitment – you know I’m impatient. Now that I’m thinking about it I can only think of a few off the top of my head that I’m willing to spend that much time on. So if I am you can bet a jar of Nutella that it’s got to be eyes rolling back into your head good. Period.
How would I describe coffee rubbed steaks? Two words. Crazy good. I do love my coffee (obsessed might be a better word) and I do love steaks so it’s a natural combination for me. For others, it might not be the obvious choice but sometimes the obvious isn’t always the best now is it? Go ahead and try something new. Come on. You can do it! The coffee rub forms a nice crust on the outside that’s got a little bit of a kick to it. If you don’t like so much of a kick just cut back on the chili powder.
I have had a love affair with King’s Hawaiian sweet rolls for as long as I can remember. They’re soft, sweet and irresistible. I could pop them into my mouth all day long. But that would not be good would it. Sadly no. Sniff sniff. Instead of They’re the perfect size to transform into sliders or bite sized sandwiches. Making them an awesome party appetizer, snack or even a light lunch.
I am a feeder. I LOVE having people over for dinner. I’ve never been able to cook for just our family. I blame my Mom for that ; ) Or maybe it was my Dad’s fault because he was always dragging GI’s over for dinner and she had to cook for an unexpected crowd . Anyway I get it honestly. Since I can’t physically have you all over we’ll have to settle for virtual dinner parties. Today you’re in luck Susan and I are co-hosting a virtual pot luck with a few of our fabulously talented friends. We’ll each be showcasing the Celtic wonder that is Kerrygold butter and cheese.
Do you have a salad’tude: a salad state of mind? I do. That doesn’t surprise you does it? I have confessed to you before that I am not much of a salad person (other than Caprese Salad which I could eat everyday) . When I do eat it it, 9/10 it is a small spinach salad made with a homemade balsamic vinaigrette. Simple but scrumptious. Probably a big part of my salad’tude is that I don’t get creative with my salads. I tend to look at salads as the intro to dinner, a small supporting character if you will. But my ways are changing and I’ll tell you why.
Steak is sexy. Yes. It is. There’s nothing like a perfectly cooked piece of melt in your mouth steak. For me that means medium. Not too rare, definitely not too done. Nothing worse than a piece of overcooked meat. If I wanted beef jerky I would have gotten beef jerky (I happen to adore beef jerky just not when I’m craving a melt in your mouth steak). One of my goals for this year is to conquer my fear of the flame, aka grilling.