Meatball Tortellini Soup

Let’s ignore how long it’s been since my last post, shall we?  This is a super easy and delicious soup.  If you’re super ambitious you can make your own tortellini but let’s be real, the prepackaged ones are so much easier!


Meatball Tortellini Soup

  • 8 oz ground beef chuck
  • 1/4 cup grated parmesan cheese, and more for topping
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1 garlic clove, grated
  • 2 tbsp olive oil
  • 2 carrots, small dice
  • 2 stalks of celery, smal dice
  • 1 quart chicken broth
  • 1 9-oz package of cheese tortellini
  • 4 cups loosely packed spinach
  • kosher salt and fresh ground black pepper

In a bowl, combine the ground beef, parmesan, 2 tbsp parsley, the egg, garlic, 1/2 tsp salt and a few grates of pepper.


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Cauliflower with Saffron, Pepper Flakes, Parsley and Pasta

If you know me at all, you know I love meat.  Five servings of fruits and vegetables a day is not my strong suit (is it still even five?! who knows?!).  That’s why you’ll be shocked to learn my newest cookbook is vegetarian.

Try and contain your shock.

It’s called “Vegetable Literacy” by Deborah Madison and you’ll learn everything you need to know about tons of great veggies, from growing them to trimming and preparing.  Great book and hopefully you’ll see more vegetable dishes here.  (


It’s comical how bad that picture is.  Winning!

Cauliflower with Saffron, Pepper Flakes, Parsley, and Pasta

  • 1 cauliflower (cut into small florets)
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 pinches of saffron threads (shout out to my mom for always sending me saffron)
  • 1-2 cloves of garlic, minced
  • 1 tsp red pepper flakes
  • 4 tbsp parsley, finely chopped
  • salt
  • 8 oz pasta (I used medium shells)
  • Grated Parmesan or Pecorino cheese

Start by cutting up the cauliflower.  This is my first time cooking cauliflower and man, that’s a weird vegetable.  Like a hard white brain.

Side note: my dad HATES cauliflower so I never really ate it growing up.

Second side note:  raw cauliflower is so tasteless even my dog wouldn’t eat it off the ground.

Anyways, cut that brain up into little florets.  You can also cut up the stem into pieces but I got a little freaked out by that.  Plus I figured I had more than enough without the stem.

The recipe calls for steaming the florets, but I don’t have one of those handy steamer UFO things you put in the pot that holds the veggies over the water, so I decided to blanch them instead.  I’ll go into that later.

Prep the rest of your ingredients, for we all know that prep is the most important part of the process!  You don’t want to be running around like a chicken with your head cut off and with tears streaming down your face from cutting onions while you’re overcooking your cauliflower.  Always have everything cut and ready to go.


Small cameo in that picture of my Jambox, which is the best thing I’ve bought in awhile.  Bluetooth speakers for the WIN.  And yes, it’s gold.  YOLO.

Side note #3:  for those of us with crap vision, the key to NOT crying while cutting onions is contacts!  I figured this out on Thanksgiving a few years ago when I was wearing glasses and releasing a lot of eye water.  This was unusual for me, so I tried putting my contacts in and voia la!  No more tears.  Of course I didn’t learn from my mistake and was wearing my glasses last night.  I looked like I had been watching Marley and Me I was crying so much.

Anyways, bring two pots of water to a boil, one for the pasta and one for the cauliflower.  Also prepare an ice bath for the cauliflower.  You want to cook it in the boiling water, then shock it in the ice bath to halt the cooking process.


You’ll want to keep an eye on the cauliflower, as you don’t want it to cook completely through.  3 minutes or so should do it, you want to taste some and have it still have a little crunch to it.  It’ll cook completely later on in the skillet.

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Sunday Morning Grits and Eggs

There’s not much better than breakfast on lazy Sunday mornings.  This morning was grits and eggs baked in these awesome little ramekins.

Sunday Morning Grits and Eggs

  • 1 cup white grits (instant if you HAVE to but really these take 10 minutes)
  • water
  • 1/2 cup cheese (we had parmesan in the house)
  • salt and pepper
  • 4 eggs
  • extra cheese to sprinkle on top

Preheat the oven to 400.

Cook the grits according to the package.  Once they’re done, stir in the 1/2 cup of cheese (or more if you like them extra cheesy).

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You can also add spinach, arugula, bacon, sausage, tomatoes, or avocado here.  Whatever your little heart desires!  We didn’t have much in the house so just plain old cheesy grits.  Salt and pepper to taste.

Divide the grits evenly among the ramekins and create a well.

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Then crack the eggs into them.

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Put the ramekins on a rimmed baking sheet and into the oven for 10-15 minutes, or until the whites are set but yolks are runny.  Sprinkle the tops with some more cheese (I added mozarellaaaaa) and a little pepper.

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Eat them up with maybe some Srircha drizzled on top and a cup of fresh brewed coffee.

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Straight from Costa Rica!