Friday, March 23, 2012

Grilled Turkey Meatballs

Paul and I have been in the mood for meatballs lately, and we finally got around to making some last night.  Since it was a last minute decision, we couldn't make our usual crock-pot meatballs. So, we decided to grill some on our stovetop. We were really impressed with how good the grilled ones were and will definitely make these again!

1 1/2 lb. Ground Turkey
1 Egg, beaten
1 Tablespoon Garlic, minced
1 Tablespoon Ground Ginger
1/4 Cup Onion, diced
1/2 Cup Bread Crumbs
1 1/2 Tablespoons Sesame Seeds
2-3 Tablespoons Sriracha Sauce (Of course Paul and I used 3!) 
1 Teaspoon Sea Salt

*Will make approx. 18-20 meatballs.

Combine all ingredients together and mix well with hands.

Form meatballs with your hands (about 2 tablespoons per meatball).

Spray grill grid with cooking spray and set over medium/high heat.

Grill meatballs until they are cooked through, turning about every 6 minutes.  Will take about 30 minutes total.

Top with sesame seeds, and serve hot.


Wednesday, March 21, 2012

Fake Shake Shack Burger Sauce

Never having been to Shake Shack, I still somehow always heard all about it (usually from Paul).  Every couple months or so Paul will go on about how good Shake Shack is, and that I have to try it.  Since there is not one anywhere close to us, we decided to try and bring it to our kitchen.  Paul handled the burgers, while I tried to master the sauce... a sauce that I have never even tried. Fortunately, it all turned out really well!  If you have been to Shake Shack, I am not guaranteeing that this sauce will taste just like the real thing. However, I can promise that it is delicious.

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices kosher dill pickle
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch cayenne pepper

Combine all ingredients in blender, until smooth.

Recommendation: Dip fries in the sauce :) 


Recipe originally posted on

Wednesday, March 7, 2012

Goat Cheese & Grape Tomato Crescent

What do do with left over grape tomatoes and goat cheese? Wrap it up! These make for a great appetizer. I used a small package of crescent rolls because I am only cooking for two, but just double the recipe if cooking for more. No disappointment here. Easy, easy, easy.

1 Small Package of Pillsbury Crescent (4 dinner rolls)
4 Grape Tomates, sliced
1 Ounce Goat Cheese
2 Teaspoons of Balsamic Vinaigrette
Cooking Spray

Preheat oven to 375 degrees.

Unroll crescent rolls onto a parchment lined baking sheet.
Place 3 slices of grape tomato and crumbled goat cheese on each crescent.

Top with 1/2 teaspoon of balsamic on each one.

Roll up each crescent and lightly mist with cooking spray.
Bake for 10-12 minutes, or until golden brown.

Let cool for just 5 minutes before digging in.


Tuesday, March 6, 2012

Cheddar Garlic Bread

I am a huge fan of garlic cheddar biscuits, so when I found this recipe it was a MUST bake. All I want to do now is make a grilled cheese sandwich using this bread. Can you imagine??

3 Cups All-Purpose Flour
4 1/2 Teaspoons Baking Powder
1 Cup Sharp Cheddar Cheese, shredded
1/4 Cup Sugar
1 Teaspoon Garlic Powder - if you are a fan of Garlic, use 2 Teaspoons
1/2 Teaspoon Italian Seasonings
1 1/2 Cups Milk (we used 2%)
1/4 Cup Vegetable Oil
1 Egg

Preheat the oven to 350. 
Combine the flour, baking powder, cheese, sugar, garlic powder, and 1/4 tsp. Italian seasoning in a bowl.

In a separate bowl combine the milk, oil, and egg. 
Stir into dry ingredients until moistened.

Pour into a greased 9x5 loaf pan. Top with additional 1/4 tsp Italian seasoning. 

Bake for 50-60 minutes, or until a toothpick comes out clean.

Allow to cool in pan for 10 minutes. 

Remove from pan and slice.


This recipe was originally posted on

Monday, March 5, 2012

Cheesy Baked Tomatoes

This was such a simple recipe, and healthy too!

4 Tomatoes, halved

1/4 Cup Parmesan Cheese, grated

1 oz Provolone Cheese, shredded

1 Teaspoon Basil

1 Teaspoon Oregano

Salt & Pepper, to taste


Preheat oven to 450° F.

Place tomatoes on a baking sheet, cut-side up.

Top with Parmesan, provolone, oregano, basil, salt and pepper.

Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 20 minutes.


This recipe was originally found on