Herbed Meatballs with Garlic Mashed Potatoes

Caitlyn said meatballs and mashed potatoes were a weird combination. Like I was ludicrous for wanting that. But I had my mind set. I wanted that for dinner and I was going to make it happen. Once my V children woke up from their naps, we made a mad dash for the grocery store. An onion and ground beef and I was in business.

Turns out meatballs and mashed potatoes are incredibly satisfying. Like along the lines of meatloaf and mashed potatoes. These meatballs are loaded with flavor from fresh herbs and Parmesan cheese. The mashed potatoes are garlicky and buttery, the way every potato longs to live it's life.

Not only was this dish a huge hit with the kids, Ethan also gave it his complete approval. It was so good that for lunch the next day, I had to hide the leftovers from my kids so I could have it all for myself.




For the meatballs:
3/4 cup freshly grated Parmesan cheese
1/2 cup chopped fresh herbs
1/4 cup dried bread crumbs
2 eggs, beaten
2 Tbsp milk
1 lb ground beef
3 Tbsp grated onion
1 tsp kosher salt
1/2 tsp ground black pepper

Set oven to 400 degrees. Spray a baking sheet with non-stick spray and set aside.

In a large bowl, combine Parmesan, herbs and bread crumbs. Mix well. Stir in eggs and milk. Add ground beef, grated onion, salt and pepper. With your hands, gently mix. Do not overmix.

With a small cookie scoop, scoop the meat mixture and then with your hands, gently roll it into a ball. Set on the baking sheet and repeat. Bake for 20 minutes.

Yields 20 meatballs.

For the mashed potatoes:
6 russet potatoes, peeled and chopped
1/3 cup half and half
4 Tbsp butter
2 garlic cloves, smashed
2 tsp kosher salt
A few grinds black pepper

Add potatoes to a large pot and cover with water. Bring to a boil over high heat and boil until potatoes are fork-tender, about 10 minutes. Drain potatoes well and pour into a large mixing bowl. While the potatoes are boiling, add half and half, butter and garlic cloves to a small saucepan over medium heat and melt butter, stirring occasionally. Once melted, remove from heat and set aside.

With a potato ricer or hand mixer, mash potatoes until smooth. Discard garlic cloves and pour half and half mixture over the potatoes and add salt and pepper. Using a rubber spatula, fold the potatoes over themselves, combining all ingredients. Be sure to not overmix. Serve potatoes with a few meatballs over the top.

Yields 4 servings.

Rookie's Notes: When I say chopped fresh herbs for the meatballs, anything goes. Do a combination of whatever you want. I did parsley and basil. Ideas? Basil, parsley, sage, thyme, rosemary, mint, tarragon.

With the garlic, I just used it to infuse flavor into the butter and half and half. But if you like garlic, you can mince the cloves and add them to the potatoes instead of simmering them with the butter and half and half.


HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.

Shredded Beef and Salsa Verde Enchilada Bake

Casserole. A word have a hard time using. I think of church pot lucks. Casserole is a word that is synonymous to the word Mormon. Mormons tend to have large families and they love a good deal on feeding that large family. So in comes casseroles. If you are a Mormon, or any other religion for that matter, I am sure you have a church cookbook in your cupboard. And I can promise that it is full of fattening casserole recipes. Cream of something soup, sour cream and cream cheese. It's all bad news for your health and not my preference in flavor or texture.

I asked Ethan how he felt about the word casserole and he hates it too. So we settled on the word bake. I think it will do, but this of course could be considered a casserole. It is full of my kind of flavor and texture. Slow-cooked, smoky beef, spicy salsa verde, soft corn tortillas, Monterey Jack and cheddar cheese and topped with fresh salsa and avocado. Nothing complicated, but completely flavorful and filling.

When I was thinking this recipe out, I asked Ethan if I should add anything besides beef and cheese and he said no. He said to keep it true to what an enchilada is and I thought that was a good point. So I didn't add any beans. These are just like eating an enchilada. Oh, and if sour cream is your thing, do-do-do-do-do do a dollop of Daisy right on top.



3-4 lb beef rump roast
Kosher salt and ground pepper
1 tsp cumin
1/2 tsp cayenne pepper
2 bay leaves
8 oz Monterey Jack cheese, shredded
1 lb cheddar cheese, shredded
13 corn tortillas, cut in half
1 16 oz jar prepared salsa verde
1 10 oz can enchilada sauce
Fresh salsa for servings
Diced avocado

Plug in slow cooker. Season all sides of the beef with salt and pepper. In a small bowl, combine cumin and cayenne pepper. Rub cumin and cayenne mixture on all sides of the beef. Place beef in the slow cooker. Fill with enough water to come 1 inch up the sides. Add the bay leaves to the water. Set the slow cooker to low. Cook for 6 hours, turning the beef over once halfway through cooking time. Remove roast from slow cooker and set on a cutting board to cool. Once cool enough to handle, shred the beef, discarding any fat. Set aside.

Set oven to 400 degrees. In a medium bowl, combine both cheeses. Pour 1 1/2 cups salsa verde into a shallow dish. Pour enchilada sauce into another shallow dish. In the bottom of a 9x13 inch baking dish, spoon in a small amount of the enchilada sauce to cover the bottom of the pan. With half of the tortillas, dip each one in the enchilada sauce and then the salsa verde and then lay them onto the bottom of the pan with the cut side facing outward. Add on half of the shredded beef and spread evenly. With a spoon, evenly sprinkle half of the remaining salsa verde (what's left from when you put 1 1/2 cups into the shallow dish) on top of the beef. Sprinkle on half of the cheese and then repeat for one more layer.

For the visual learners among us, here is what I want your tortillas to look like in the pan.

Spray a piece of foil with non-stick spray and cover pan with foil, sprayed side down. Bake for 20 minutes. Remove foil and bake for an additional 5 minutes, until cheese is browned. Let the bake cool and set for 10 minutes. Serve with fresh salsa if desired (recipe below).

Yields 8 servings.

Rookie's Notes: Why spray the foil? Because the cheese will stick to it and that will make you sad. And for a timing help, I put my roast in at 9 am and pulled it out at 3:30ish. While Van napped, I put this together. The timing was perfect.

Next time I make this, I am going to double up the tortillas. There is loads of meat in this and I found myself wanting some more tortillas. Do what you will.

And if you are like me and want salsa with this, below is a recipe.

Fresh salsa:
4 Roma tomatoes, small diced
1/2 onion, small diced
1 bunch cilantro, chopped
1 jalapeno, seeded and minced
1/2 lime juiced
1/4 tsp cayenne pepper
1/2 tsp kosher salt

In a medium bowl, combine all ingredients and stir well to combine.

Italian-style Meatloaf Muffins

Correct me if I am wrong, but doesn't Sarah Jessica Parker's face look like a foot? It was my husband that pointed that out and the more I see her, the more I agree that she looks like a foot. It's really quite devastating. My sisters, my mom and I went to see "Julie and Julia" (yes, I am on my 3rd time now) and the previews were rolling. As we munched on the contraband caramel popcorn I made and brought with me, a preview came on for a movie with Foot Face. Between my two sisters sitting next to me, we were all in accord that Sarah Jessica Parker looks like a foot. Seriously, Google a picture of her and you will see my point. Now what that has to do with the recipe below, I will never know. So moving on...

For this recipe, I borrowed Rachael Ray's brilliant method on how to cook meatloaf. Was she the first person to cook them individually in muffin tins? Absolutely brilliant. Besides the fact that individual portions are convenient, they take less time to cook. Only 20 minutes. And in 20 minutes, you can chop up a salad and saute up some vegetables.

While I used Rachael's method, I put this recipe together on my own. I wanted a meatloaf using the sun-dried tomatoes I had in the fridge. And then I put in some balsamic vinegar and Italian herbs. I thought of doing a sauce, but I didn't. And the reason being my children. Sauce means mess and I wasn't feeling up to it. So no sauce. But you could definitely pour on some marinara when you serve these. That would go well with the flavors that are already going on in these little meatloaf muffin delights.



2 lbs ground beef
1 cup fresh bread crumbs (2 slices of bread obliterated in the food processor makes 1 cup)
1 1/2 tsp Italian seasoning
1/3 cup chopped sun-dried tomatoes
3 garlic cloves, minced
1/2 onion, chopped
2 tbsp balsamic vinegar
1 tbsp tomato paste
1 egg, beaten
1 tsp kosher salt
Chopped fresh basil, for garnish

Set oven to 450 degrees. Spray a muffin pan with non-stick spray and set aside.

In a large bowl, combine ground beef, bread crumbs, Italian seasoning, sun-dried tomatoes, garlic, onion, balsamic vinegar, tomato paste, egg and salt. Mix with your hands until well combined.

Divide mixture evenly between muffin cups. Bake for 20 minutes or until cooked through.

Yields 12 meatloaf muffins

Served with these: some sauted hericot verts with butter and fresh herbs and chopped honeydew with mint.

Rookie's Notes: If you work the meat too much, it will get gummy. So mix the meat with your hands, but just until mixed.

Jon's Bacon Burger

The greatest things in the world happened last week. My new little niece, Addison, came into this world. On my Ingram side, I am an aunt 12 times, almost 13. But on my Peterson side, this is my first time being an aunt. I couldn't be more thrilled. Same with my little Jack. Before I left to go to the hospital to be around for the action, I bathed my boys and put them to bed. When I was bathing Jack, I asked him if he was excited to hold his new cousin the next day. He said, and I quote, "I promise that I will cover my eyes when the baby comes out of Aunt Haley's penis." He's quite the gentleman.

In honor of new baby Addie, I am posting her daddy Jon's recipe for bacon burgers. Most bacon burgers claim to be bacon burgers by putting bacon ON the burger. My brother in-law Jon says, "Yeah right". For a burger to be considered one of the bacon variety, it needs bacon IN it. Yes, actual chunks of bacon and the grease it was cooked in. THAT is a bacon burger.

Am I a burger officianato? No, but we have made a whole bunch of burgers and have learned a thing or two along the way. Things like having the meat at room temperature. Things like putting an egg in the mix to hold things together. And don't handle the meat too much. Oh yeah, and the obvious, don't flatten the burger on the grill. It doesn't matter what you put into a burger unless you are able to prepare it correctly and give it the love it needs.

What's on my burger?
Yellow mustard, ketchup, tomatoes, green leaf lettuce, onion rings and pickles.
Mmmm mmmm sexy.

3 thick slices bacon, diced (preferably apple wood smoked)
4 lbs ground beef, at room temperature (preferably 80/2o)
1 egg, lightly beaten
A few pinches kosher salt
A few grinds black pepper
2 tsp Montreal Steak Seasoning
1/2 tsp cayenne pepper
1 Tbsp Worcestershire sauce

In a medium skillet over medium high heat, add the bacon. Cook until soft, but not crisp. Remove pan from heat and allow bacon to cool to room temperature.

In a large bowl, combine the ground beef, egg, salt, pepper, Montreal, cayenne and Worcestershire. Using a rubber scraper, pour the bacon onto the ground beef, being sure to scrape all of the bacon grease on as well. Using your hands, mix all ingredients together just until combined. Do not overmix the meat.

Heat the grill to medium high heat. Line a baking sheet with parchment paper. Shape the ground beef into 8 even patties. Set each patty on the parchment. Instead of stacking the patties, add another piece of parchment on top of the first layer and then put the patties on top.

Grill the hamburgers on each side for 3-4 minutes. Serve on hamburger buns with condiments of your choice.

Yields 8 hamburger patties.

Served with this: green salad, onion rings and Paula Deen's radical peach cobbler for dessert.

Lime-marinated Flank Steak with Pineapple Salsa

My brother in-law came to town. He had a hankering for some family time. His wife was going to be out of town for the week on business and he would be at home alone with the dog. So him and Sophelia the Yorkie packed up and came for a visit. Before he came, he called me and asked if I would make him food. Since it's kind of my thing, I obliged. I have had this recipe simmering in the back of my mind for a while and I figured my brother in-law would be a good excuse to give it a go. It turned out to be a success. Simple ingredients, bold flavors and quick prep. The only problem was trying to get Van to stop throwing his little bits of flank steak at Sophie.


Megan, confession, your sweet canine had all sorts of bad food. Bacon, both raw and cooked, pulled pork, turkey pastrami and flank steak. She probably came home with a chubby middle.

I like my steak medium rare- but more on the rare side.

1/3 cup olive oil
2 Tbsp honey
2 Tbsp soy sauce
2 limes, juiced
1 Tbsp white vinegar
1 garlic clove, minced
1/2 tsp kosher salt
A few grinds black pepper
1 lb flank steak

In a plastic bag, combine the olive oil, honey, soy sauce, lime juice, white vinegar, garlic, salt and pepper. Squish the bag around to combine. Add the steak and marinate in the fridge for 6 hours or overnight. Put marinade bag out on the counter an hour before grilling to bring the steak to room temperature.

Heat grill to medium high. Add the meat to the grill. Cook on each side for about 5-7 minutes for medium rare. Remove steak from the grill and let rest for 10 minutes before slicing. When slicing, cut against the grain. Serve with pineapple salsa.

For the salsa:
1 pineapple, peeled and diced
2 jalapenos, seeded and finely minced
1 lime, juiced
1 bunch cilantro, chopped
1/2 red onion, diced
1/4 tsp chili powder
1 tsp kosher salt

Combine all ingredients. Mix well. Let sit in the fridge for a few hours, so the flavors develop.

Yields 4 flank steak servings.

Served with this: grilled nectarines, green salad

Rookie's Notes: Make the marinade and the salsa at the same time. Then when meal time comes, all you have to do is make a simple side. Plus, the pineapple salsa will get a chance to get friendly and delicious. But whatever you do, don't taste the pineapple salsa before you serve it. It might not make it to the table, especially if there happen to be any tortilla chips lying around.

Italian-style Stuffed Zucchini

Someday when I grow up and get out of debt, Ethan is going to take me to Italy. He doesn't want to, but I know he will. I have these visionary visions (can I say that?) of Italy, just like it is in "Under The Tuscan Sun". Old Italian villa, friendly gardeners that appear to work for free, flowing dresses, twilight vineyard walks. All of these in my mind will happen. But in all actuality, I will probably never go and what good would Italy be if I don't drink and I don't like cheese?



1 lb ground beef or turkey
1 onion, diced
1/2 tsp ground pepper
1 tsp kosher salt
1 tsp dried basil
1/2 tsp dried rosemary
1/4 tsp crushed red pepper flakes
2 cloves garlic, minced
1 large tomato, chopped
5 zucchini
1 1/2 cups shredded mozzarella cheese

Set oven to 375 degrees. In a large skillet over medium high heat, add the beef and the onion. Break up the beef with the back of a wooden spoon. Add the salt, pepper, basil, rosemary, red pepper flakes and garlic. Stir to combine. Once the beef is browned, add the tomato and stir to combine. Remove the pan from the heat and allow to cool slightly.

Cut the ends of the zucchini. Slice the zucchini in half lengthwise. Using a melon baller or spoon, scoop out the seeds and flesh. Set the zucchini on a cookie sheet (line it with foil for easy clean up). Spoon a small amount of the ground beef filling into the zucchini.

Bake the zucchini for 10 minutes. Remove zucchini from the oven and sprinkle the mozzarella cheese on top. Put the pan back in the oven and bake for an additional 15 minutes, until the zucchini is cooked and the cheese is melted.

Yields 5-6 servings.

Served with this: Herbed couscous

Ethan's Barbecued Ribs with Whitney's Barbecue Sauce

photo via Ashley Thalman

After Ethan had his foot surgery, he had to give up all kids of thing, like golf and his precious Chevy Silverado. The one thing he refused to give up was his Yamaha VStar 1300. Now that the weather is nice, he is loving that he can get back on it and let those 1300 cc's purr.

So yesterday evening we went for a ride. We drove past fields that had been relieved of their snow and were finally pushing up green. There were cows and horses who were now allowed to roam around their corrals. Cars drove with windows down and music up. All of this was the first glimpse of change I have been waiting for since January.

Once through the fields, we got onto the freeway. The wind whipped my sweatshirt hood all over the place. My ponytail under my helmet tangled. The only thing staying in place was my shirt, which I was careful to tuck under my behind. Otherwise, the drivers behind would have seen my behind.

We drove up the canyon and I noticed the air getting cooler. But it wasn't unpleasant. We took a side road and saw houses that had been sunken by a flood. We involuntarily smelled manure. We saw rocks gradually turn from gray to dark orange.

We eventually turned around and drove out of the canyon. We stopped at a gas station and I hobbled off the bike. My legs and arms were so sore and my behind was numb. But alas, the gas station was just a break and back onto the bike I went.

Soon we were home and had two hungry, dirty children waiting for us. While we were gone, Van cried the whole time and Jack wandered over to the neighbor's house. But the ride was so worth it.

Hooray for spring and yay for motorcycle rides with my husband. I anticipate lots of those this summer.

Speaking of summer, here is a little something for that very thing from yours truly and my truly.



2 full racks beef back ribs
Lawry's Season Salt
Garlic salt
Montreal Steak Seasoning
Smoked paprika

Set oven to 350 degrees. Season both sides of the racks with Lawry's Season Salt, garlic salt, Montreal Steak Seasoning and smoked paprika. Season lightly (better to under season than over season). Remember that there will be a lot of flavor from the barbecue sauce.

Arrange racks in a large roasting pan, one leaning on the other in a V shape. Cover loosely with foil and roast, turning once, for 2 1/2 to 3 hours.

Heat grill to medium high. Place racks on the grill and brush both sides with barbecue sauce. Grill on each side for 2-3 minutes, just to mark them and so that the barbecue sauce caramelizes a bit.

Transfer racks to a large cutting board. Cut into individual rib sections.

Whitney's Barbecue Sauce
1 1/4 cup ketchup
1/2 cup apple cider vinegar

1 cup brown sugar

2 Tbsp Worcestershire sauce

2 Tbsp soy sauce

1 Tbsp honey

1 Tbsp vegetable oil
1 1/2 tsp molasses
1/4 tsp liquid smoke

2 garlic cloves, minced

1/2 tsp ground ginger

Combine all ingredients in a saucepan. Simmer over medium heat for 10 minutes to an hour.

Served with this: We had some roasted brussel sprouts and garlic bread. Oh and lots of wet rags for cleaning our barbecue-lacquered faces.

Rookie's Notes: If you like baby back ribs (pork ribs), you can do them the same as you would these beef ribs. As for my preference, I like beef ribs for their flavor, but I like pork ribs for their tenderness.

Braised Beef Short Ribs with Parslied Egg Noodles

We have a pool table. It is in the same room as all the toys. Since Jack is three and a kid with a large pool cue is a combo for possible death, he can only roll the balls with his hands. He calls this "table fall". Why? Not a clue. If you know why, maybe you can also explain to me who Purple Leo is. All I know about her is that Jack wants to marry her, kiss her a lot, and she is invisible. Oh yeah, and she is purple. Creative child I have.

Lately, my dad and Ethan are in a major pool phase. I don't know why Ethan is because he has lost approximately 40 times in a row. But he still plays and tries to get better. In the meantime, my dad continues to spank him and keep winning.

One pool playing Sunday afternoon, I was busy making this meal. As I seared the ribs, I could hear Ethan yelling from downstairs, "What on earth are you making and when will it be done? My mouth is watering." I kind of chuckled. When will it be done? Try like four hours.

Yep, four hours. These ribs braised until the meat fell from the bones. I can't even tell you how many times Ethan had to "check" the ribs. He kept taking the pot out of the oven and stabbing meat with a fork. Which reminds of a story...

Shortly after Ethan and I were married, we were enjoying an afternoon in our little apartment in the ghetto. No really, it was truly a ghetto. Anyways, Ethan had grilled up some steaks for lunch. While trying to be a sweet, romantic husband, Ethan offered me a bite of his medium rare ribeye. He cut me a generous piece and held his fork out. I opened my mouth and then Ethan pulled the fork back. I leaned forward and he pulled back more. I wanted that dang piece of meat so I grabbed the fork and pulled hard to get the piece in my mouth. Well, my sweet, romantic husband let go and the fork went flying back into my throat and stabbed me. I had four perfect holes in the back of my mouth. Boy, it hurt! But man, than meat was good.

Speaking of Ethan... Happy Birthday, doll face.




For the short ribs:
4 lbs beef short ribs, cut into separate rib pieces
Kosher salt and ground pepper
2 Tbsp olive oil, divided
2 onion, chopped
4 cloves garlic, minced
4 cups beef stock
4 cups water
2 15 oz can diced tomatoes, undrained
2 Tbsp Worcestershire sauce

Set oven to 350 degrees. Set beef short ribs on a tray and season with salt and pepper on both sides.

In a large pot, heat 1 Tbsp olive oil over high heat. Once oil is hot, but not smoking, add a few short ribs and brown on both sides. Be sure to brown each side, but not cook through. Remove from pan and set in a bowl. Continue browning short ribs in batches and setting aside.

Once all ribs are browned, add 1 Tbsp olive oil and add onions and garlic. Cook, scraping the browned bits off the bottom of the pan. When onions are cooked, add beef short ribs, beef stock, water, tomatoes and Worcestershire. Be sure all ribs are covered with liquid, bring to a boil. Cover with foil and put in the oven for at least 4 hours.

For the egg noodles:
1 lb egg noodles
1/4 cup butter, cut into small pieces
Small handful chopped fresh flat-leaf parsley
A few grinds black pepper

In a large pot of boiling salted water, cook egg noodles until al dente. Drain and pour into a large bowl. Add butter, parsley and season with pepper. Stir well and set aside.

Remove ribs from the pot with a slotted spoon and serve over parslied egg noodles

Rookie's Notes: All you foodies out there are looking at my picture and saying, "What an idiot. Those aren't egg noodles. They are regular pasta. She is a dope." Well, they are egg noodles, just in a dumb shape. I just wanted to make that clear so I don't loose the little credibility I have.

Credit for the gist of the recipe goes to Shayne at Fruitcake or Nuts.

Teriyaki Meatballs with Rice

Holy cow, I have two kids now. So far, it hasn't been too terrible. Jack has his moments, but for the most part, he is good. Van is fantastic. Eat, sleep, mess. Jack was a difficult infant, so Ethan and I are really enjoying Van's temperament. But at the same time, I am so scared that one day we will wake up and he will start being a rotten baby. I sure hope not.

As I had mentioned in an earlier post, I have quite the supply of post-partum freezer meals. For the most part, that is what I will be posting. I chose all the meals by their mild ingredients (to keep breastfeeding pleasant) and their ease of preparation. Hopefully you might get a tip or two, whether it is for post-partum rescue or for a regular week night dinner.



1 12 oz bag frozen meatballs, made with either ground pork or beef (16-20 meatballs)
1 12 oz bottle teriyaki marinade
1 8 oz can pineapple chunks in juice
1 small green bell pepper, diced
2 carrots, peeled and cut into matchsticks
2 cups white rice, cooked according to package directions
4 green onions, thinly sliced

Heat the meatballs in the microwave until warm through. Set aside.

In a medium saucepan, combine teriyaki marinade, pineapple chunks and juice, bell pepper, and carrots. Add meatballs. Simmer over medium heat for 10 minutes.

Serve meatballs with some sauce over white rice and garnished with green onions.

Yields 4 servings.

Rookie's Notes: The early prep on this was chopping the carrots and bell peppers and freezing them. In the pantry was the rice, sauce and pineapple. And I just happened to have the green onions in my fridge. Super easy meal and totally a favorite of Jack's.

Classic Sloppy Joes

Any favorite dish you enjoy can be transformed into something healthier. Whether it is adding more vegetables or using leaner meat, you can feel better about eating it and making it for your family. Here is a great variation on sloppy joes. And I can't help but think of the weird lunch lady on "Billy Madison" and her saying "shloppy joes."

1 lb extra-lean ground beef

1/2 onion, diced
4 garlic cloves, minced
1 jalapeno, minced (seeds and ribs removed)
1 green bell pepper, diced
1 15 oz can kidney beans or pinto beans, drained and rinsed
1 15 oz can tomato sauce
2 Tbsp tomato paste
1 Tbsp red wine vinegar
1 Tbsp molasses
1 Tbsp Worcestershire sauce
1 tsp mustard powder
3/4 tsp kosher salt
A few grinds black pepper
8 whole-wheat burger buns

In a large skillet over medium high heat, add the ground beef and onion, breaking up the meat as it cooks. Once the beef is no longer pink and is cooked through, pour the drippings out of the pan and discard. Add the garlic, jalapeno, and green pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Yields 8 sloppy joes.

Served with these: We had these with a yummy cucumber and tomato salad.

Rookie's Notes: I recommend buttering up the buns a little and then putting them in the broiler for a few minutes. Nice and toasty...

Steak Quesadillas with Black Bean Avocado Salsa

Ole! Here is me trying my darndest to like cheese. I figured I would go with a cheese that has flavor infused in it and isn’t just cheese. Well, behold, I liked it! Of course, Jack killed these. Next time I am going to use whole-wheat tortillas. I don’t know why I didn’t buy those at the store anyways. Dummy.



For the salsa:
1 15 oz can black beans, drained and rinsed
1/2 cup cilantro, roughly chopped
2 Roma tomatoes, chopped
1 avocado, halved, pitted and chopped
1/2 lime, juiced
Kosher salt and ground pepper

In a medium bowl, combine black beans, cilantro, tomatoes, avocado, and lime juice. Stir to combine. Season with salt and pepper. Set aside until servings.

For the quesadillas:
1 8 oz strip steak
1/2 tsp dried oregano
Kosher salt and ground pepper
3 tsp olive oil
4 flour tortillas (10-inch or burrito-style)
1 1/2 cups grated pepper Jack cheese (6 ounces)
1 red onion, halved and thinly sliced

Set oven to 425 degrees with racks on upper and lower thirds.

Rub steak with oregano and season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.) Transfer steak to a cutting board and let rest 5 minutes before slicing 1/4 inch thick.

Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal.

Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 8 minutes per side. Transfer to a cutting board and cut each quesadilla into 6 triangles. Serve with black bean avocado salsa.

Yields 4 quesadillas.

Rookie's Notes: The recipe for the salsa makes a lot. But that shouldn't be a problem. I will finish it off with some chips while I watch "The Office" tonight.

Bruschetta Pesto Burgers

This is all Ethan's. But he wanted to make sure I got a picture of it and posted it. He had a similar burger at Applebee’s, which I'm still surprised about because he hates Applebee’s. He told me all about this mysterious and delicious burger and he wanted to recreate it at home. According to him, it was better than Applestink’s.




For the bruschetta:
4 tomatoes, seeded and diced as small as possible
20 basil leaves, thinly sliced
3 garlic cloves, minced
2 tsp kosher salt
Olive oil

Combine the tomatoes, basil, garlic and salt. Stir to combine. Drizzle in olive oil until everything is well coated. Set aside until serving.

For the pesto:
2 cups basil leaves
½ cup pine nuts, toasted
2 garlic cloves
A few pinches of kosher salt
½ cup grated fresh Parmesan cheese
Olive oil

For the pesto, combine basil, pine nuts, garlic, salt and Parmesan cheese in the bowl of a food processor. Pulse until all ingredients are finely chopped. While machine is running, stream in olive oil until desired consistency (thin enough to spread on the bread). Scrape out of food processor bowl with a rubber scraper into a medium bowl. Set aside until serving.

For the burgers:
1 lb ground beef sirloin
1 egg
Kosher salt and ground pepper
1 ball of buffalo mozzarella, sliced
Mayonnaise, for spreading
4 focaccia rolls, sliced in half

Heat the grill to medium high. Mix the ground sirloin and egg together with your hands. Season with salt and pepper. Shape into 4 patties and set aside.

Grill the hamburgers, on both sides, until desired doneness (ours took about 15 minutes).

To assemble the burgers, spread a small amount of mayonnaise on each side of the focaccia rolls. To the bottom, add a slice of buffalo mozzarella, top with warm hamburger and then top with a generous scoop of bruschetta. Spread a layer of pesto on the top bun and set that on top of the bruschetta. Enjoy!

Yields 4 burgers.

Rookie's Notes: To thinly slice your basil, stack all the basil leaves on top of each other. Then roll them up like a cigar. Run your knife through the "basil cigar", making little ribbons.

Balsami-Worcester-Soy Skirt Steak

The other day, I realized I have completely forgotten about my barbecue. I forgot that there is almost zero clean up and everything that comes off those smoking hot grates tastes delicious. So I have definitely jumped back onto the barbecue train. Gosh, where have I been? Hallelujah!



1/3 cup soy sauce
3 Tbsp Worcestershire sauce
2 Tbsp vegetable oil
1 Tbsp balsamic vinegar
4 garlic cloves, minced
1 tsp sugar
Skirt steak, however many ounces you want

Combine all ingredients in a ziploc bag. Seal the top and squish the bag around to thoroughly combine everything. Put in the fridge and let sit for at least 6 hours or longer.

Fifteen minutes before grilling, take the meat out of the fridge to allow to come to room temperature. Heat the grill to medium high heat. Grill meat for about 5 minutes on each side for medium rare. Remove from grill, cover with foil and let the meat sit for 10-15 minutes, so that the juices redistribute.

Served with this: Roasted Roma tomatoes and Caesar salad.

Rookie's Notes: Here is a funny trick that works. Rub the cut side of a potato on your grill gratesright before you grill. It creates a temporary non-stick surface.