Killer Italian Meatballs

These meatballs will put grandmas coveted recipe to shame! They are so succulent, juicy and bursting with garlicy goodness that you would never think they were made in a slow cooker. The left overs are just as tasty so  go ahead and make a double batch for a killer spaghetti and meatball dinner tonight and  mouthwatering meatball subs for tomorrow. I promise everyone will be begging for more!

Yields 7 very big balls

In bowl combine:

¼ cup chopped fresh parsley

2 cloves garlic, minced

2 tbsp shredded parmesan

1/3 cup Italian bread crumbs

1 egg beaten

1 lb ground beef

½ lb sweet Italian sausage

1 chopped yellow onion, med

Mix together with hands and form 7 large meatballs.

In a skillet add ¼ cup extra virgin olive oil, heat to med high, brown meatballs until really dark brown crust forms.

In slow cooker add:

 24 oz jar of marinara

½ cup red wine

1 small can of tomato paste

1 small can tomato sauce

Mix together.

Add meatballs on top of mixture and cook on high for 3-4 hours. 

Pure magic.

Almost-a-Greek Salad

Here is a fast greek style salad that can be made in a flash!

It is healthy, tangy, creamy, crunchy and has just the right amount of kick ass infused. I like to make a version of this when I get bored of the usual side salad or when we have some fresh feta laying around. This salad is so simple that even an Almost-a-Chilean could make it. (jk)

Thomas & the Almost-a-Chilean

Serves 4-6

-1 english cucumber, peeled ,seeds removed and chopped

-1 red bell pepper, chopped

-1 tomato, chopped, seeds removed

-6 oz cubed goats feta cheese

-4 oz kalamata olives, optional (not shown in photo)

-3 tbsp olive oil

-3 tbsp balsamic vinegar

-1 tbsp fresh oregano finely chopped

-1 tbsp fresh basil finely chopped

-1 clove garlic minced

-Salt and pepper to taste  

Add the above ingredients in a bowl and mix well. Serve chilled. 

This fresh side dish makes a great addition to Salmon or Chicken. 

Good Bye Tomato - Hello Macker.

No, I didn't edit the colors in this photo.

This was the last of my tomatoes to come out of my garden this year. I should have eaten it raw because they are so damn good, but I made an equally damn good macaroni and cheese with it instead. OK, so (as my mom would say(lol)) I jazzed it up a little. I should have taken a pic of the macker (as Thomas has dubbed it), but I was too hungry, sorry. Not to toot my own horn or anything but, trust me you would have dove right in too, it was that tasty. So I would highly recommend making this pasta dish. Its fast, easy, satisfying, it is sure to fool your kids that they are NOT eating vegetables and it is a welcomed twist on an old classic.


Serves 4


6 cups cooked pasta
2 HEIRLOOM OR FRESH GARDEN TOMATOES (NOT hydro store bought tomatoes, unless you are not concerned with the results in which I would just recommend buying yourself some crappy boxed version instead. Its cheaper and will probably sit in your stomach longer since it is all processed :))
3 Cloves Fresh Garlic
1 tsp butter
1/4 - 1/2 cup organic milk
1/2 tsp flour
1/2 cup sharp cheddar, shredded
1/2 cup parmesan, shredded (set aside for a little to sprinkle on top)
chopped parsley for sprinkling on top
1/2 cup gruyere, shredded
salt and pepper


Cook up your favorite pasta ( I used bow tie... The kid loves them)  and set aside. Toss the garlic and tomato in a blender or food processor and puree, set aside. Next in a sauce pan, on med heat, add butter and flour (make a rue) stirring for about 30 seconds. Slowly stir in  most of milk, leaving the remainder on the sidelines. Turn heat down to med-low. Next add the cheese one handful at a time, while stirring. If the cheese sauce seems too stiff, add just a little more milk until it is almost creamy. Lastly, take a deep breath cause here is where all the magic happens. Stir in the tomato garlic puree... mmm. It should be smelling really good right abouuut             .....now.  You should also be thinking this is way too easy because quite frankly it is. Toss in pasta and cheese sauce together and top with the parmesan and parsley. Serve and enjoy! Scott send me a message and I will bring some down to the office for everyone... HAHA a test to see how much of my blog your really reading or just to see if your can read at all.  It's OK, you know you love me.

Meen Green Garlic Sauce

This post is dedicated to two of my favorite peeps - Chanya I love you.

AWWWWWWW hell yeah! Its the green sauce. Taco Bell has done away with it, now I'm brin' it back and it's even better than ever. Raw Garlic, Cliantro, Lime, Serranos and a little kick ass. Blend up that buisness and put it on everything... tacos, burritos, mexi-nuggets, kay-sa-dillas, chicken (that pile of week-old bean burritos that you have been stock piling behind the drivers seat of your subaru - 10 for $10 (you know who you are)). BooYa! Caught your droolin', didn't I?

Too Much Mint in the Garden?

 If you have mint in your garden, you know it grows like crazy! It needs to be clipped back frequently and during this time of year it is a good idea to dry or freeze it for future months. One thing I like to do with my excess mint is make "fark lark" tea, as Thomas calls it (Don't ask me where the fark lark comes from. My 3 year old boy has a very healthy imagination <3). We simmer it, strain it and add honey while it is still warm. It is great to have full control over what ingredients you use. It doesn't get any better than local honey and organic mint. It's really fun to play around with different types of honey too... clover, alfalfa, wild flower, etc. My favorite is alfalfa. It has an nutty after taste. Anyone can make this tasty honey mint tea... it is totally fool proof. If it is too strong add more water, too weak let it boil longer.  Thomas loves it cold. Gramma B loves it hot. Either way the Fark Lark Tea will be a sure favorite, especially while listening to Chaka Khan really really loud.

Minted Chicken & Orzo Pasta Salad

Here is a zingy, sweet chicken pasta salad that is dressed up with mint. It is a great refreshing alternative to a traditional pasta salad. It is a great way to sneak veggies into your diet. My 3 year old son loves it! Can be prepared a day or two in advance. I like to make this simple salad and take it with me when I am traveling. It holds up well as long as it is kept chilled.


Serves 4


3 cups cooked orzo
1/4 cup cooking oil
1/4 cup red wine vinegar
1/8 cup sugar (to taste)
2 chicken breasts (cooked and chopped)
1 cup cucumber (chopped, peeled and seeded)
1 cup sweet cherry tomatoes
1 sweet onion, sliced fine
handful chopped mint
salt and pepper to taste

Mix sugar, oil, and vinegar small bowl until sugar is disolved, set aside. Combine orzo, chopped chicken, cucumber, tomatoes, mint and onion in large bowl. Leave a couple tablespoons of mint aside. Drizzle vinegar mixture on top and fold together.  Add salt and pepper to taste. Sprinkle with left over mint on top. Chill for at least two hours.

Sweet Italian Sausage & Chicken With Sun-dried Tomato & Onion Relish

As the days grow damp and cool this warm savory dish is sure to satisfy all grumbling bellies a like.


I recently made this dish while camping. For some reason a savory, hearty dish on a cold night around the camp fire always makes it taste even better. It is easy enough to prepare in a dutch oven or in a cast iron- skillet over the camp fire. 


serves 4


4 Sweet Italian Sausages (high quality, lean)
2 Chicken Breasts  (skin on and bone in for flavor and moisture)
1/2 Cup sun-dried tomatoes, chopped
1 small sweet onion, sliced super thin (like Walla - Walla or Vidalia)
1/2 - 3/4 cup dry red wine (can substitute with chicken stock.)
2 cloves crushed garlic
Salt and Cracked Pepper to taste.
Fresh shredded basil to sprinkle on top (optional)
2 - 4  tbsp olive oil


Heat large saute pan on med-high and coat with thin layer of high quality olive oil.
Salt & Pepper Chicken Breasts and place bone side up in pan. Place the sausages in pan around the chicken breasts. Flip chicken when skin in brown and crispy. Turn sausages to allow all sides to brown. Once all meat is evenly browned, take out of pan and place on plate. 
Turn down heat to med. Add onions, garlic and sun-dried tomatoes. Slowly stir in red wine and allow pan to deglaze. Season with salt and pepper. Add meat back into the pan, placing on top of onion and sun-dried tomato mixture. Place lid on top of pan, turn heat to low and allow to cook for about 15 mins, until all liquid is absorbed. Stir occasionally ensuring onions are caramelizing. Add more wine if tomatoes need to soften more and allow to cook until evaporated. Allow food to rest for about 10 minutes after cooking.


Plate on platter and sprinkle with fresh basil.
Place carving knife on side of platter so breasts can be divided amongst guests.
I also enjoy a spicy dijon mustard on the side of my plate to dip my sausage