Rib Eye Steaks


It smelled like summertime in my apartment last week, and not because of the weather. I broiled Rib Eye steaks in the oven!  Yes, that’s right, there was no grill involved; it was my first time cooking a steak recipe, other than our celebrated Flank Steak recipe of Mom’s, indoors.

We’re still in awe at how easy it was to make and I’m not quite sure why it took me so long (my entire life)  to get up the courage to venture off the grill and into the oven for some steak.  With just some Worcestershire Sauce, garlic butter, herbs and brown sugar, you’ll be able to transform a raw piece of red meat to a deliciously sweet piece of steak.


Once it’s cooked to your liking, I simply sliced the steak in small pieces and served it alongside a tangy green salad.  Name your side this beef tastes terrific with anything.  Thumbs up all around.

You must try it for yourself but make sure not to leave out the brown sugar.  It helps the beef to brown but also adds a nice subtle hint of sweetness.

Carrot Chickpea Soup

carrotc hickpea

Thrilled to have resident soup expert, Serena– aka Seriously Soupy, with us to share one of her latest soup creations.  Serena has given soup tours and taught soup classes and boasts a catalog of over 100 homemade soups recipes.  With the change in weather, I asked Serena to focus on a recipe that compliments springtime…via color and flavor.

Here’s what Serena has to say:

Spring is a great way to experiment with lighter soups while also focusing on seasonal and fresh ingredients. During a recent trip to the local farmer’s market, I picked up a bunch of colorful carrots and parsnips which I thought would be a great combination for an earthy soup. To enhance it with additional nutritional benefits, I added in some chickpeas, sage, onions and garlic that made for a flavorful and filling soup. Enjoy.

Chicken Burgers

chicken burger

After going a full week with no bread (in observance of Passover), I decided tweak our celebrated turkey burger recipe and use chicken.  Remember that it’s unique in that it doesn’t integrate bread crumbs and ketchup to bind the meat together, but rather onion soup mix.

Again, what a difference.  Instead of bland, mealy burgers that require loads of toppings to acquire flavor, the new chicken burgers were moist and tasty with a little zing from the onion mix.  The omission of the bread crumbs improved the consistency ten-fold.

But, don’t worry, we made up for our bread deficit from the past week by eating the burgers with HUGE  buns!

Hope you enjoy making this simple recipe– it only take 20 minutes so it’s perfect for a any last minute fix.

PS – picture shown includes my fave (BBQ sauce)….

Pasta Puttanesca

pasta puttanesca

The best part about writing a food blog is by far all the people you connect with along the way– not only online but offline.  It’s so rewarding to be introduced to someone and have them immediately say they follow your blog or they made one of your featured recipes.

Today’s recipe is not one of my mom’s nor is it one that I’ve adapted.  It’s actually from my children’s orthodontist.

Yes, amidst all the talk of retainers, palate expanders and braces, our conversations took a left turn to cooking.  I would have never known that Dr. Gibbs is just as skilled in the kitchen as he is in the dark corners of my kids mouths.

With each appointment, I’d look forward to trading family recipes and culinary secrets.  It was only after my daughter got her braces off (that’s 4 long years) that I finally asked Eric to share one of his celebrated family recipes with us…

dr gibbsHere’s what Dr. Gibbs has to say:

So, when did i start to cook? At first, I  started helping my mother with certain dishes and then blossomed when i was around 12. It was about the time that I was picky with food so I would sometimes barely eat my dinner. Later, I would sneak down to the kitchen to make something to eat and my mother would tell me that “the kitchen is closed! But, if you want to open it, you can, you just have to clean up before you close the kitchen again.” The rest came from just having people over and either cooking for them or with them. Along the way throw in a lot of cook books , some cooking classes and good old trial and error. This one of my favorites and the base for a lot of my Italian cooking. 



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