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Zucchini Artichoke Simple Sushi



Steak Cuts 101

Do you want to be a pro on knowing all the different cuts of steak? Read below as expert Martha Stewart will teach us how to determine all of the differences.


Boneless cut from the plate and flank. Though it can be tough, the long, flat cut is wonderful when marinated and thinly sliced against the grain.

2. Rib eye
Well-marbled boneless steak cut from the rib. The cut is prized for its rich flavor. Delicious served whole.

3.Top sirloin
Boneless cut from the loin, just in front of the round, near the hip. Rich, meaty, and tasty, but can be a bit tough. Best thinly sliced.

A porterhouse is actually two steaks in one, divided by a bone: The large side is the flavorful New York strip, the small side is the melt-in-your-mouth tenderloin. Great served whole.

5.New York strip
Boneless cut from the upper part of the short loin. Has a beefy flavor and a firm texture. Suited to being served whole or sliced.

6. Hanger
From the part of the diaphragm that extends between the last rib and the loin. Has a grainy texture and intense flavor that benefits from a marinade. Slice against the grain.

7.Filet mignon
Popular and expensive cut also known as tenderloin or tournedos. Boneless, tender, and without a lot of visible marbling; to retain the steak’s succulence, grill only until medium-rare.

Long, thin cut from the underbelly. While highly flavorful, the steak can be tough. Marinates nicely; cook until medium-rare, then slice against the grain.


A Potion for Every Commotion

Whether you are stressed beyond belief or simply just cannot fall asleep, we have the recipe for you! Find the status relative to what you are experiencing and brew up the corresponding beverage!

Black Bean Burger



  • 1 small onion, finely diced
  • 7 tbsp olive oil
  • 2 tsp minced garlic
  • 2 (15.5 oz) cans black beans, drained and rinsed
  • 2 tbsp chopped fresh cilantro
  • 1 egg, lightly beaten
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1/2; tsp ground coriander
  • 2 tsp hot sauce
  • 1/2 cup all-purpose flour
  • 2 tbsp Creole seasoning

How to Make It
1.) Cook onion with 1 tbsp olive oil in saute pan until lightly caramelized. Add garlic and cook 30 seconds more.

2.) In a bowl, mash beans with back of a fork until smooth. Stir in cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce. Mix well.

3.) Shape into patties and dust with flour and seasoning.

4.) Heat remaining oil in a nonstick skillet. Cook patties until golden on both sides.

5.) Optionally, top with tomatoes, sour cream, or guacamole.

Nutritional Breakdown
Per serving
Calories: 391
Protein: 16 g
Carbs: 46 g
Fat: 16 g
Fiber: 11 g
Serves 4

Added Tips
— If the bean mixture is too soft to form into patties, let it cool for 10 minutes.

— To make Emeril’s classic Creole seasoning, mix together 2 1/2; tbsp paprika, 2 tbsp salt, 2 tbsp garlic powder, and 1 tbsp each black pepper, onion powder, cayenne pepper, oregano, and thyme.

WOW WHAT A SALSA! Strawberry and Mango!

Chop up some mango, strawberries, onion, tomatoes, and fresh cilantro!

Mix together, add in a teaspoon of light olive oil and a dash of salt.

This salsa is amazing in a black bean burrito.


Ten Different Mouth Watering Recipes for Bruschetta

The Basics:


How it’s made: a baguette is sliced, brushed with olive oil (and garlic if you wish) then lightly toasted in the oven or on the grill. When the bread is ready, top with a mixture of diced tomatoes, basil, diced onions and finely shredded cheese. Season with Kosher salt and cracked black pepper then serve.


Now your different variations:


With Ricotta: Extra-virgin olive oil, clover honey, thyme leaves, Kosher salt, ground pepper, baguette slices (1/2″ thick), fresh ricotta, buckwheat or chestnut honey and thinly sliced basil leaves. From Food & Wine.

Sun-Dried Tomato, Feta & Basil: Can be made a couple days in advance. Ingredients include red bell pepper, finely chopped garlic, feta, dried basil, pepper and balsamic vinegar. From Kitchen Simplicity.

Grilled: Plum tomatoes are grilled first until charred then mixed with the rest of the ingredients (olive oil, coarse salt and ground pepper, minced garlic, red-wine vinegar, red pepper flakes, basil leaves) and served on thick slices of country bread (grilled till theybegin to char). From Martha Stewart.

Balsamic: Includes basil (chopped), shredded or grated Parmesan, minced garlic, balsamic vinegar, olive oil, Kosher salt and ground black pepper. From Pip & Ebby.

With Roma Tomatoes & Parmesan: French baguette slices are toasted then topped with a mixture including red onion, Parmesan, basil, extra virgin olive oil, balsamic vinegar, salt & pepper (to taste) and garlic. From Best of the Veg.

Super Simple: A baguette is spread with aioli then grilled (toasted) and topped with ingredients that include chopped garlic, oregano, olive oil and sea salt. From Kelvin Wu.

Guacamole: Served on crunchy French bread, this is made with garlic, olive oil, avocados, finely chopped onion, cilantro, lime juice, salt and pepper. From Just A Taste.

With Mozzarella: Made with canned whole tomatoes (drained), basil leaves, extra-virgin olive oil, peeled garlic, Kosher salt and ground black pepper, French baguettes and mozzarella. From What’s Cookin’ Chicago.

With Provolone: Serve on French bread or ciabatta bread, ingredients include chopped onion, minced garlic, diced provolone, chopped basil, olive oil. From Jo Cooks.


Asian Chicken Meatballs with Teriyaki Glaze


For the meatballs:

  • 1lb ground chicken breast
  • 1 egg
  • ¼c plain bread crumbs
  • 2 green onions, thinly sliced
  • 2 large cloves garlic, minced
  • 1″ piece of ginger, minced
  • ½tsp black pepper
  • pinch salt
  • 2-3 drops sesame oil
  • 1½tsp soy sauce
  • 2 Tbsp cornstarch
  • canola oil

For the teriyaki glaze:

  • ½c teriyaki sauce
  • ⅓c water
  • 2 tsp cornstarch



  1. Combine chicken, egg, breadcrumbs, green onion, garlic, ginger, pepper, salt, sesame oil and soy sauce. Stir well to combine. Stir in cornstarch and blend well. Form into small 1-1½” meatballs and flatten slightly to make small discs. Heat a small drizzle of canola oil in a medium sized pan over medium heat. Add half of the meatballs and cook 2-4 minutes per side or until golden brown and cooked through. Remove to a plate lined with paper towels. Repeat with second half of the meatballs. Drain any fat or remaining oil from the pan.
  2. Combine teriyaki glaze ingredients and pour into the same pan used for the meatballs. Stir to scrape up any brown bits and cook over medium heat until slightly thickened. Add meatballs and stir to coat. Serve with rice, stir-fry vegetables, and green onions for garnish.
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