cranberry meatballs

The most wonderful time of the year is finally here, and one of the most wonderful parts about it is, hello, the food!  Since you can never have too many Christmas party recipes, I am sharing my yummy Smokey Cranberry Sauced Meatballs, using canned cranberry sauce and chipotle peppers.  This recipe was also featured in the December issue of At Home Memphis Magazine!

I love how the flavorful sauce gives them a hint of the beautiful cranberry color, very festive!  Speaking of festive,  these are perfect for parties, since they can be served hot or at room temperature.  Stick a toothpick in each one, sprinkle them with a little fresh parsley, and arrange them on a pretty platter for the perfect holiday party food!

Date posted: December 5, 2014 | Author: | No Comments »

Categories: Appetizer Beef Holidays

pumpkin chili

Well, I am happy to report that almost one month postpartum, I still love to get in the kitchen!  When Zach gets home and takes over baby duty, I am ready to do my thing, take a break, and get the creative juices flowing in my “office” aka kitchen.  Even though I am tired and time is precious, I find myself thinking of recipes throughout the day and itching to get in the kitchen at night.  So, it’s safe to say having our sweet boy around hasn’t affected my love of cooking :)

Last night I decided to make chili, and since I had some leftover canned pumpkin and a Pumpkin Ale in the fridge, I had my inspiration.  I love thick, hearty chili, and that is exactly what this is.  It’s a little spicy from the can of Fire Roasted Tomatoes, with a hint of sweetness from the pumpkin, and it gets a wonderful depth from the pumpkin ale.  A big pot of this would be just perfect for Halloween entertaining or any crisp Fall night.

Give it a try and let me know you think!


Date posted: October 17, 2014 | Author: | No Comments »

Categories: Beef Holidays Main Dish

4th of july burger

Who doesn’t love a good burger on the grill?  It’s definitely the perfect food to celebrate the warm weather.  Instead of the usual fixins’ this year, why not change things up with some of my (easy) gourmet burger toppings!  I’m also sharing 3 tips to for grilling burgers this summer, check it out!

3 Tips for Perfectly Grilled Burgers

1) Flatten the burgers with the bottom of a glass.

flatten patties

We have all experienced the “burger balls” that result from not flattening out your burgers correctly.  My trick to even cooking patties is to divide the meat evenly, roll each section into balls, use the bottom of a glass to flatten them, and then press your thumb in the center of each patty.  It’s super easy!

2) Keep it simple.  

season patties

A little burger seasoning (my favorite is Bam Burgers by Emeril) goes a long way.  No need to mix all kind of ingredients into the meat, the more you play with the meat the tougher it will be.  Once they are flattened out, sprinkle each side liberally with your favorite seasonings.

3) Don’t over cook your burgers.

grilling burgers

If you are in charge of grilling, be sure to watch them, and take them off the grill as soon as they are done!  No one wants dried out, hockey puck burger, am I right?  If you’re worried about keeping them warm, put the patties on the buns, and then place them back in the plastic bag that the buns came in, this will keep them nice and moist!  …This was a trick our friends taught us, and it works wonders!

Now for those yummy toppings…

burger toppings

Candied Bacon

candied bacon

Preheat the oven to 400 degrees.  Place a wire rack on top of a large baking sheet.  Place 1/3 cup brown sugar in a shallow dish and dredge 8 slices of bacon through the sugar on both sides.  Shake off the excess sugar, and place the bacon on the wire rack.  Once all of the bacon is coated, sprinkle it evenly with 1/4 teaspoon of black pepper.  Bake this for 20-25 minutes.  The bacon will harden as it cools.

Caramelized Onions

caramelized onions

Slice up 4 sweet onions.  Place 2 tablespoons of butter in a large skillet over low heat.  Once the butter has melted, add the onions and 1/4 teaspoon of salt.  Place the lid on the skillet and cook the onions for 45 minutes, stirring every 10 minutes.  The onions will be a deep golden brown color by the end of cooking.

Garlic Grilled Shrooms


Preheat the grill to medium heat.  Slice up 16 ounces of baby bella mushrooms.  Place them on a large sheet of aluminum foil.  Add 2 tablespoons of cubed butter and 1 minced garlic clove over the top of the shrooms.  Sprinkle with a 1/4 teaspoon each of salt and pepper.  Add a splash or two of red wine if desired.  Wrap the mushrooms in the foil, and seal the edges.  Place the “packet” on the grill for 10 minutes, flip it over, poke a hole in the top of the foil, and then grill them for another 10 minutes.

“Comeback” Sauce

comeback sauce

In a small bowl, mix together 1/2 cup light mayonnaise, 2 tablespoons chili sauce (or ketchup), 1 tablespoon lemon juice, 1 teaspoon dijon mustard, 2 teaspoons worcestershire, and 1 teaspoon hot sauce.







Date posted: July 2, 2014 | Author: | No Comments »

Categories: Beef Holidays


weeknight tacos

I announced this week that my husband and I are expecting a baby in early October! We are so excited, but along with this pregnancy, I ‘ve already experienced some cravings and food aversions.  So this recipe is actually a product of one of my cravings, which was tacos like my mom used to make for us when we were growing up.

I recreated the recipe without a using a seasoning packet and I made a fresh guacmole topping that gives it a more grown up, fresh flavor.  They turned out delicious, this will defnintely be a regular meal for us again!


Date posted: March 3, 2014 | Author: | No Comments »

Categories: Beef Main Dish

Steak and Corn

This is a delicious steak recipe adapted from a recipe I had at Bobby Flay’s Mesa Grill in NYC. The biggest difference is, it is much more affordable to make it at home!

Serves 4


  • 2-12oz Strip Steaks (or any good grilling steak)
  • 1 tsp Ancho Chili Powder (Found in Spice section of Walmart or any grocery store)
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1/4 Cup Molasses
  • 1/8 Cup Balsamic Vinegar
  • 1/2 of a Chipotle Pepper in Adobo, minced (Found in Mexican section of Walmart or any grocery)
  • 1 Tbls Dijon Mustard
  • Extra Virgin Olive Oil or Canola Oil


  1. Mix together spices and rub liberally on both sides of the steaks, set aside at room temperature
  2. Then mix together Molasses, Balsamic, Chipotle Pepper, and Dijon in a small sauce pan, whisk together over low heat.
  3. Preheat grill to high heat, lightly drizzle steak with extra virgin olive oil and place steaks on grill for 3-4 minutes, flip and brush with molasses glaze.
  4. Continue to flip and glaze both sides and cook until desired doneness. About 8 minutes total will be medium with thick steaks like these.
Date posted: February 17, 2014 | Author: | No Comments »

Categories: Beef Main Dish