Monthly Archives: January 2016

Paleo Ginger Meatballs

Technically these were supposed to be lemon ginger meatballs…but I forgot to add the lemon zest! We still really enjoyed these – moist and flavorful.


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Chicken with Almond Vinaigrette

We liked this Cooking Light recipe. It was a little different than something I might have come up with on my own.


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Favorite Recipes of 2015

I feel like I cooked fewer new recipes than usual this year, but I still managed to collect several favorites throughout 2015. Here they are:

Weeknight Meals


Thai Beef with Peppers and its variations (this one had tofu and string beans)

Little Steak Big Salad

City Chicken

Crispy Salmon with Capers and Dill

Sirloin Tips

Indonesian Seafood Kabobs

Chicken Palliard Salad

John’s Spicy Kabobs

Vegetables with Chinese Brown Sauce

Yaki Udon

Brown Gravy Meatballs

Weekend/Entertaining Meals

Top Round with Yorkshire Pudding

Cola and Soy Braised Pork

Bo Ssam

Hainese Chicken Rice

Stuff to Bring to Parties, etc.


Pimento Cheese Spread

Mandy’s Egg Bake

Buffalo Meatballs

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Winter Israeli Salad

This Zahav recipe is super easy. My main issue: I couldn’t find sumac so used za’tar, which was fine, but I think sumac would be better.

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Brunch Pasta

What? A successful Smitten Kitchen recipe? This is so unusual! Ha. Meanwhile, I got her cookbook for Christmas, yay!

I call this dish “brunch pasta” but she calls it “spaghetti pangrattato with crispy eggs.” Either way. My main change: I attempted to scale the recipe down to 1 serving (will include full recipe here).


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Chicken Involtini

This is my first time trying a recipe from the Nom Nom Paleo blog (we are not paleo) but we liked it so much that it won’t be our last. I’m not great at anything involving neat rolling, so mine weren’t the prettiest to look at, but they were certainly delicious. I also forgot to put the tomato sauce on the plate first, haha; hence the bunched sauce.


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Beef Meatballs with Rosemary and Worcestershire

Missy’s Meatball Project has begun! I started off with a new, off-the-cuff recipe. These were inspired by the burgers John tends to make.

In general, the flavors were really good but there were some technique questions. Lack of bread crumbs made this a pretty dense meatball. And was baking, then adding a little broth, then broiling to get a mild sear, a smart technique? Unclear. We still really liked them and you didn’t need to put them over pasta or anything to make them work for dinner.


Missy B-  / John: C+


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