When we were on the Isle of Capri in Italy a few years ago, we had a ravioli dish that consisted of pillow-soft ravioli dressed with a simple tomato sauce. Recently we found high quality pre-made ravioli at our local Central Market, and we served these as a week-night meal with a quick tomato sauce. Eventually, we plan on making homemade ravioli, but in the mean time, this dish was delicious. Continue reading “Ravioli with Quick Red Sauce”
A few weeks ago we posted Grilled Veggie Pizza, and I caught some grief for using a pre-made pizza crust – even being accused of “cheating.” So we decided to give homemade pizza dough a try, and we were thrilled at how delicious it was. The end result was not necessarily very photogenic, but by calling this pizza “rustic,” it makes it appear that we intended it to be so mis-shaped. And it tasted amazing, which matters most. Continue reading “Rustic Grilled Pizza”
Tri-tip is a cut of beef from the bottom sirloin that became popular as a local specialty in Santa Maria, California (according to Wikipedia). According to us, it is really good, quality steak. We grilled it this night by adapting the recipe “Smoked Santa Maria Tri-Tip” from one of our favorite grilling cookbooks. Adding hickory smoke while the beef grills is a great way to layer another level of flavor to the dish. The garnish of fresh salsa with tomato, green chiles, green onions, cilantro, etc. adds even more flavor. Continue reading “Grilled Smoked Tri-Tip”
We are big grilling fans here at FoodieLawyer, and in Texas you can easily grill 12 months out of the year. But not everyone has year-round grilling weather, or the space for a full-size outdoor grill, in which case the grill pan can often be an acceptable substitute. For example, you can use a grill pan on the stove to cook chicken tenders flavored with Tex-Mex spices, served on flour tortillas with cheese and a quick pico de gallo. Continue reading “Grill-Pan Chicken Tacos”
Kelly is not a big fan of vegetables, but sauteed broccolini is one of her favorites (mainly because it doesn’t taste like broccoli). The trick is to season with a little bit of red pepper flakes, finish with lemon, and – most importantly – don’t overcook! Continue reading “Broccolini”
There is not much more satisfying than a big pot of meatballs and homemade tomato sauce on a Sunday. This recipe has evolved much over the years. Originally, the recipe used many more ingredients and took a lot more time and effort. Our cooking philosophy lately, however, has focused on simplicity and obtaining the most flavor from fewer, higher quality ingredients. There are many recipes for meatballs in sauce, and this is our favorite. It also makes for great, freeze-able leftover portions — either for Kelly to heat up some night when I’m out of town for work, or for delicious (and really easy) meatball pizza later in the same week.
Continue reading “Sunday Sauce and Meatballs”