Tuesday, June 18, 2013

sticky and spicy indian chicken

i was looking for something different.. something new.. something i had never made before.. then i saw this recipe sticky indian chicken and it sounded right up my alley {i did change it a little, but not much}.. you know when you make something new and after the first bite your so happy you did? well this recipe fits that bill.. pete could not stop talking about it and even shell liked it.. it's very very flavorful.. this recipe would never be accused of being bland.. if your looking for something a little different.. i suggest trying this recipe it really is worth it..

sticky and spicy indian chicken

prep time: 5 minutes
cooking time: 20 minutes
servings: 4


8 boneless/skinless chicken thighs
2 tblsp. graham masala
2 tsp. smokey hot paprika
1 tsp. cayenne {optional}
1 tsp. salt
1/2 cup agave {honey}
juice and zest of 1 lemon
olive oil


combine graham masala, paprika, cayenne and salt in a small bowl.. rub it all over the chicken until it's well covered.. heat an iron skillet over medium heat.. add two twirls around the pan with olive oil.. cook the chicken until golden brown on both sides.. about 5-7 minutes each side {depending on their thickness you want your meat to no longer be pink}.. while it's cooking take a small mixing bowl combine the agave, lemon juice and zest..  once the chicken is no longer pink add the lemon glaze to the pan and allow to caramelize and cook down for about 3-5 minutes.. reduce heat and cook another few minutes.. make sure everything is heated all the way through.. remove from heat and serve immediately making sure to get that yummy sauce.. the flavors are wonderful the indian spices are like POW but in a good way.. i served it with some lemony orzo and salad.. but i think it would be really good chopped up and wrapped in naan bread with a light and citrusy cucumber sauce such as tzatziki.. maybe top with sliced radishes and onions.. either way try it.. it's very good..

enjoy and get cook'n!!

Monday, June 17, 2013

mushroom ravioli with a roasted red pepper sauce

shell loves mushroom ravioli.. i sent her to the store the other day and she called and said she found some mushroom ravioli and could we have it for dinner.. i hadn't really planned a dinner for the that evening and had just seen this recipe here... and thought with a few tweaks it would be great over mushroom and cheese ravioli.. and i was not wrong.. the sauce was tangy from the yogurt, a little bit spicy from the crushed red pepper and so flavorful from the red peppers.. basically exactly what you would want served over mushroom and cheese ravioli... it would be great over pasta with some hot italian sausage too.. {well that's my opinion..} it was easy, quick and delicious.. serve with a salad and maybe some garlic toast.. perfect week night meal..

roasted red pepper sauce

prep time: 5 minutes
cooking time: 10-15 minutes
servings: 6-8


1 package of family size mushroom ravioli {found in the refrigerated section of your grocery store by the cheese}, cooked according to package directions
1 onion, diced small
olive oil
2-3 cloves of garlic, minced
1 jar {15.5 oz.}  roasted red peppers, drained and chopped
1 cup veggie broth
salt and pepper
1/2 cup low fat greek yogurt
1 tsp. of crushed red pepper
1/4 cup shredded parmesan {more for garnish}
basil, chopped and some leaves for garnish


cook your ravioli according to package directions.  in a large non stick skillet over medium high heat, heat up two twirls of olive oil in your pan.. add onion and garlic.. saute for 2-3 minutes.. add the chopped red peppers and cook for another 3-4 minutes.. remove from heat and carefully transfer the red pepper, onions and garlic mixture to a blender.. blend until pureed.. add another twirl or two  of olive oil to your pan, heat up over medium heat and add red pepper mixture and heat for 1 minute.. add broth, salt and pepper.. stir until heated through.. add yogurt and crushed red pepper and stir to combine.. taste and see if it needs anymore salt or pepper.. add your cooked ravioli to the skillet and sauce.. add parmesan cheese and basil.. stir to coat pasta but be gentle.. heat for 2-4 minutes or just until everything is hot.. remove from heat and dish up.. sprinkle with more parmesan and a garnish of basil leaves and don't forget to..
enjoy and get cook'n!!

Thursday, June 13, 2013

greek meatball gyro w/ spicy pickled veggies and cool cucumber sauce..

i've mentioned before how much i love chicken gyros.. there is just something about the combination of ingredients that i love.. lately i have been on a meatball kick.. they are so quick and easy to make and so versatile.. just change the herbs and sauce and you go from greek to italian or asian.. ohh that sounds good an asian meatball taco.. {mental note to try that} i also love naan bread.. i love to make pizza's on it, use it with my gyro's or indian chicken or even spicy latin flavored grilled chicken.. it to is so versatile.. this is a quick, easy and simple sandwich with tons of flavor and very satisfying.. try it.. you'll like it..

greek meatball gyro

prep time: 10 minutes
cooking time: 25 minutes
servings: approx. 24 meatballs



1 lb. ground beef
1/2 cup dry plain bread crumbs
1/2 cup low fat plain greek yogurt
1 clove garlic, minced
1 egg
the juice and zest of 1/2 a lemon
1 tblsp. fresh oregano, chopped
salt and pepper
1 tsp. olive oil
1-2 tblsp. parsley, chopped

naan bread or pita bread

spicy pickled veggies {recipe below} {these spicy veggies work so well with the cool cucumber sauce and creaminess of the meatballs.. you must try them}
diced onion and cilantro
diced tomato
cucumber sauce {recipe below}


preheat oven to 425° {f} .. line a rimmed baking sheet w/ aluminum foil or parchment paper, and set aside... then in a large mixing bowl, combine all meatball ingredients... with your hands, mix until well combined... wet your hands with water, and form the beef mixture into meatballs… place on the prepared baking sheet, and bake for 15 -25 minutes, until slightly brown...serve in a pita or naan bread and top with your favorite toppings.. {for leftover lunch the next day i had a bowl of meatballs with the cucumber sauce and pickled veggies over lettuce.. very good..}

cool cucumber sauce


1 cup low fat greek yogurt
1 tblsp. buttermilk
1 clove garlic, minced
1/2 cup cucumber, seeded and diced
1/2 tsp. olive oil
1 tblsp. fresh parsley
the juice and zest of 1/2 a lemon
salt and pepper to taste


in a small mixing bowl combine all ingredients and mix well. cover and chill in fridge for 1 hour before serving..

spicy pickled veggies


3 or 4 radish, sliced
a handful of carrots chips
1/2 cup diced daikon radish
2 jalapeƱos, sliced into rings
1 anaheim pepper, sliced into rings
handful of chopped cilantro
1 cup of white wine vinegar
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
2 tblsp. agave {or sugar or splenda}


cut up veggies into what ever shape you like... i used my mandolin to slice up the red radishes, the carrots came already sliced up and the daikon i diced up.. in a small mixing bowl whisk vinegars, salt and agave until combined.. and your veggies to a large mason jar and pour the liquid over them and put your hand in the jar and kinda squish everything down... store in an airtight container in the fridge for up to 2 weeks... the first day every couple of hours i shook up the jar and got the ingredients to mix and mingle..

Wednesday, June 12, 2013

take my word for it wednesday.. this homemade lemon infused olive oil is amazing!!

ever since i made this easy garlic confit which resulted in the most amazing garlic oil i have been obsessed with making infused oils.. i am finally putting to good use my bottle collection.. :) i made a spicy herby oil  and this amazing lemon oil.. about 18 years ago wesson came out with flavored oils.. you could get lemon or spicy.. they were probably before their time because they didn't last long.. but i would buy the lemon one and "fry" my catfish in it.. it was so good.. when they stopped making it i would fry the catfish in oil, the juice of a lemon and 2 tblsp. of butter and it came out so amazing... but i don't fry anymore and hadn't thought about lemon oil until i was making these oven roasted artichokes and i thought ohh i bet lemon infused olive oil would be good on them {yeah i have little talks with myself and my sis in law carey was present for one of them she said the funny part is when i answer myself he he}.. let me tell you it makes the artichokes amazing.. the lemon flavor isn't over whelming or over powering.. it's very subtle... i pan seared salmon with it the other day and oohhhmmmmyyyyygoooodnplenty was it good.. i can't express to you enough how wonderful this stuff is.. make it.. like now.. stop reading this silly blog and go make it.. then make the artichokes.. and salmon.. or drizzle it over asparagus or brussel sprouts.. or any kind of veggies.. oh jinkies the possibilities are endless and i am getting a tad bit worked up about it.. breath.. breath.. ok wow who'da thunk lemon could get someone so excited.. !! take my word for it you will love it and use it often!!

lemon infused olive oil

prep time: 10 minutes
cooking time: 10 minutes
servings: 2 cups


2 cups extra virgin olive oil
3-4 lemons
1/2 tsp. kosher salt


in a small saucepan heat olive oil over medium heat to a gentle boil, in the meantime cut large strips of zest from each lemon with a vegetable peeler.. add to olive oil and reduce heat to a simmer for 10 minutes {it won't take long for it to boil and you don't want it to boil for more than about 20 seconds} after 10 minutes add salt and stir and remove pan from the stove and allow to cool to room temperature once cooled add to an air tight container/bottle.. {i used tongs and removed the lemon zest and gently added it to the bottle..}
enjoy and get cook'n!!

Tuesday, June 11, 2013

father's day round up

father's day is approaching and i thought i would share with you some of my favorite recipes that i hope you get to enjoy at your father's day gathering/bbq or anytime is okay too :)

 i love these tostada sliders.. so easy and yummy.. the perfect little bite before your meal.
this is jake's favorite dip.. southern pimento cheese.. he will put it on anything i have made for dinner.. grilled burgers and even chili..
one of our new favorties.. sweet pickle dip
i {heart} wings.. and cooked on the grill you get the best of both worlds.. bbq grilled chicken wings
nothing like a thick and juicy grilled rib eye..

 you can never go wrong with all american sliders..

 if you aren't a lamb lover you have to try these lamb sliders with a sweet n spicy relish it might just change your mind..
my all time favorite turkey slider recipe these spicy turkey sliders are so good .. messy but good.. {see a trend here i love sliders..}
i love this garlicky fry sauce.. i dip my burger and onion rings in it..
 i love to top my burgers with homemade spicy bread and butter pickles
these are the best spicy buttermilk onion rings.. you can't just eat one.. or two or 10.. augh so good..
a gullo tradition is this easy mac salad
we love to make this and take to the lake but it's perfect for a bbq.. italian pasta salad
i love love love baked beans.. i could make a meal of just these sweet n spicy baked beans
these are so easy and grilled asparagus goes great with any protien cooked on the grill..

 and to round out and end the meal how some tiramisu..

this casserole is perfect for a warm afternoon bbq.. so cool.. so refreshing.. and soo delicious!!
s'more casserole aka ice box cake..

i hope your father's day is filled with laughter, love and good food..

enjoy and get cook'n!!

Monday, June 10, 2013

mac salad is perfect for your father's day bbq!! {this is the easiest pasta salad ever!}

this salad has been around forever.. pete's mom made it for every outdoor bbq  we used to have.. then when the nieces, nephews, my kids starting arriving i started making it and it's now what aunt robin is famous for among the younger folk in the family.. it all started with my nephew zak, who is now 27 and in harvard law school {so we consider him a pretty smart feller}... when he was about 5 i made it for a family gathering.. zak the next day told his mom he really liked it.. so she made it for him and he said it's not like aunt robin's yours is wrong.. so she called me and i told her the recipe and she said that's exactly how i made it.. zak then stated he only liked my mac salad {which actually started out as granny's but the kids didn't care} so after zak all the kids pretty much declared it the best and i was to bring it to and have it all family events.. which was fine with me because when i tell you the recipe you will laugh.. it's got 5 ingredients and 2 of those are salt and pepper.. ha ha.. it's soooooooo easy.. but actually really good.. i again will have it at our father's day bbq on saturday.. might i suggest you do too you will please your family.. :)

gullo mac salad

prep time: 10 minutes
cooking time: 20 minutes
servings: 10


2 cups elbow {or any kind you like i sometimes use spiral, mini shells, ziti, etc.} macaroni, cooked, rinsed, and drained
2 cups cooked, peeled and cleaned salad/bay shrimp {sometimes i can't find the little shrimp so i use regular shrimp and cut them in 1/2 or in 1/3's}
1/2 cup mayonnaise {start out with 1/2 up if to dry add a little more}
salt and pepper to taste


cook pasta according to directions, while it's cooking  rinse your shrimp well ..cut the larger shrimp in half or in thirds with your kitchen shears if needed.. add to a large mixing bowl.. drain macaroni and rinse with cold water until pasta is no longer hot then add to mixing bowl {you must do this part or your mayo gets all runny and it's really rather unappealing}.. salt and pepper..(i pepper generously) add mayonnaise and mix well.. refrigerate for 2-3 hours before serving.. right before ready to serve check the consistency you might have to add a tad more mayo.. but you be the judge..


add 1/2 cup defrosted peas
in place of the shrimp add 1 can of drained rinsed tuna
add a few chopped scallions {green and white part}
add garlic salt
add the juice and zest of 1/2 a lemon
add 2-3 celery stalks, diced

i am not allowed to change the recipe by adding anything he he it then isn't the mac salad the kids remember growing up.. but that's okay sometimes traditions aren't meant to be changed or messed with..

enjoy and get cook'n!!

Tuesday, June 4, 2013

mini ham sammies

on sunday's i clean out the fridge and things that are coming up on expiration i try to use.. i had a can of biscuits in the fridge {not sure why i buy them and then never use them until they are about to expire *eyeroll*} and it wasn't quite lunch time and breakfast had been hours ago so i whipped up these little mini sandwiches.. they actually were very tasty.. and so easy.. they would be perfect to nosh on during a game or race.. maybe a kids party.. or like i did as a mid morning snack.. :) ever see that movie mermaids with cher? she only would serve "appetizer" type food as meals?? i think i want to do that sometime.. only serve appetizers for breakfast, lunch a dinner.. hmm might have to try it.. plus i love that movie..

i still have a few boxes of these cute little sword toothpicks from jessie's pirate themed baby shower so i try to use them whenever i can.. i think they make the sammies cute.. :) yeah i called food cute.. it drives pete insane when i say things like i got a nice roast ha ha he laughs and says how do you know it's nice, maybe it's mean.. blah blah and proceeds to tease me.. ha "jerk" he he 

mini ham sammies

prep time: 10 minutes
cooking time: 12-15 minutes
servings: 16 appetizers


1 can (16.3) pillsbury grand biscuits
4 slices of swiss cheese
8 slices of thin deli sliced ham
honey dijon mustard {or spicy mustard would be good too}
16 pickle slices {mine were spicy garlic garden vlasic.. so yummy}


preheat oven to 375 degrees {f}.. press each biscuit down with the palm of your hand.. spread 4 of the flattened biscuits with dijon mustard.. top with 2 slices of ham and a slice of swiss cheese and top with other flatted biscuit.. then cut each sandwich into 1/4's {by slicing before you bake them the edges get cooked and golden brown also}.. place on a lined baking sheet and bake for 12-15 minutes or until golden brown.. remove from oven and top each quarter with a pickle slice and secure with a tooth pic.. serve with extra mustard on the side..

enjoy and get cook'n!!