Turkey Pesto Meatballs

July 3, 2015

Turkey Pesto Meatballs
I worked at a pizza place in Ocean City (MC) during the summer right before I started college.
It was called "Circus Pizza" and it was owned by an Italian guy and his Russian wife. 
They ran the place like it was their own home. They offered honest Italian dishes and a really good thin-crust pizza. They were both adorable and arguably the best employers I've worked for.
One night after service was over and everyone had gone home, I started making tomato sauce for the next day in one of those huge commercial mixers. Brilliant me decides that if the sauce takes 10 minutes to mix on speed 1, it should only take 1 minute to mix on speed 10.
I patted myself on the back for coming up with such a smart idea and happily turned the dial to 10. Only for a second.

Classic Basil Pesto

July 1, 2015

Classic Basil Pesto




I'm a real snob when it comes to pesto — only fresh homemade, thank you very much and a strict no to anything coming from a jar.
Oddly enough, I haven’t posted my recipe for Classic Basil Pesto on TIY yet.
I wonder why.
I made Kale Pesto, Avocado Pesto, Avocado-Spinach Pesto, Radicchio Pesto but not Basil Pesto.
Weird things happen on this blog.

Honey Roasted Plums with Thyme and Olive Oil

June 29, 2015

 Honey Roasted Plums with Thyme and Olive Oil




The heatwaves are coming and we all know it.
When it gets hot outside the last thing I want to do is turn on the oven.
My apartment is always hot during summer months and turning on the oven would make it the hottest place on the planet.
Not really, obviously, but that’s what it feels like when it’s 100 degrees outside and the oven is cranking at 400 degrees for half an hour.
I have A/C (not central, just a window units) so I can cool the apartment down, but I feel it’s a total waste of money — I don’t know about yours, but my electric bill is bad enough already.
That being said, I don’t completely avoid the oven during the summer, but I try not to use it as much.

It's Friday, Laugh A Little!

June 26, 2015

It's Friday, Laugh A Little!




Hello friends.
Today I have no recipe for you.
Today it’s Friday — the day we’ve been waiting for all week — so I’m doing something a little different.
Today, I’m celebrating Friday.

Zoodles Aglio Olio e Peperoncino

June 24, 2015

Zoodles Aglio Olio e Peperoncino




Spaghetti aglio, olio, e peperoncino is an awesome Italian dish — spaghetti made with garlic, olive oil, and hot chili pepper. Served with chopped parsley and a sprinkling of Parmesan cheese.
It’s well loved because it’s so easy and inexpensive to make, and it’s a perfect solution when you’re in a crunch.
For instance, when you’re starving after a night out and you’ve got nothing in your fridge or you don’t feel like getting greasy food from the nearby Deli, making this spaghetti is a cinch.
Even when it’s 3am and you’ve had a few too many.
You know, just to throw a random example out there.
And just for the record, making spaghetti aglio, olio e peperoncino late at night is pretty common in in Italy — according to my friend Francesco.

Eggplant Rollatini

June 22, 2015

Eggplant Rollatini




I have the distinct feeling my Macbook Pro is going to die soon.
I purchased it in September 2008. So I know it is old, but everything works perfectly fine — except for the battery which died after two years and that was about it.
However, two months ago I started getting tons of freezing.
It happens sporadically and it doesn’t seem to be a direct result of me doing anything in particular. The screen will just suddenly spaz out and then the whole Macbook will freeze up.
Every time that happens, I freak out.
I religiously back-up to an external drive with Time Machine every week, so I felt pretty good about not losing any data. Still, I freak out as it feels like the laptop is going to explode or something.
Other than the freezing, the Macbook works perfectly. It is not slow, but the fan starts to run continually, about 1 minute after start-up, and very loudly too.
It feels like the laptop is about to take-off or that it’s hyperventilating.

Chopped BLT Salad

June 19, 2015

Chopped BLT Salad




Knowing that you should avoid certain food is different from not wanting a certain food.
For instance, I don’t want escargots because I don’t really like escargots.
But I avoid eating at fast food restaurants, not because I don’t want to, but because I want to be healthy.
Makes sense?

Easy Baked Parmesan Zucchini

June 17, 2015

Easy Baked Parmesan Zucchini




My mobile phone fell in the toilet Friday morning.
To be precise, I accidentally dropped my phone down the toilet.
It was 7am, I was ridiculously grumpy, and I was checking my emails. There were so many annoying ones I got upset and I accidentally dropped the phone (read this as throw it..ugh!)
I immediately retrieved it, wiped it off, and powered it down.
I ran to the get the hair-dryer and I blow-dried it for a couple minutes (I didn't realize that the heat is more damaging than helpful — so if it ever happens to you, don't do it!)
Nothing happened.
I was so shocked, I wasn't sure which emotion I was feeling. I wanted to be angry, but I couldn’t. It was so surreal, I was laughing hysterically.
You hear about people dropping their phones in the toilet, sink, pool, sea, lake, cup of coffee, bowl of soup, but you never think you’re going to be one of them.

Watermelon-Lime Agua Fresca

June 15, 2015

Watermelon-Lime Agua Fresca




Every time I buy watermelon I face the same dilemma: spending less money to buy too much watermelon (a huge seeded one), or spending more money to buy less watermelon (a small seedless one, or cut up in chunks).
But I always end up buying too much watermelon - I could never say to  good bargain.
Since I never want it to go to waste, I make lots of Watermelon-Lime Agua fresca.

12 Avocado Recipes

June 14, 2015

12 Avocado Recipes
If you know anything about me, then you are aware of my love affair with avocado.
I eat that stuff with a spoon, plain, or coated in coconut and baked into fries, or stuffed into meatballs, or scrambled with eggs.
And why not a smoothie, ice-cream or a pudding? It adds a filling, creamy texture that just cannot be beat. Plus, it ups the good fats as well as adding a small protein boost.
Not to mention brownies. Avocado boosts the fudgy factor, the healthiest, fattiest kind.
I also make extra-creamy, extra-rich, extra-awesome pesto with it.
The possibilities are endless with this magic fruit.
So without further ado, here are 12 of my fave recipes with avocado!