Cooking Method: Assembling
Albondigas Soup
Family Traditions
Every Christmas eve, my wonderful mother-in-law made the most amazing Albondigas soup. I still carry on the tradition. She also serves tamales, which she used to buy every year from a secret source in East Los Angeles. I now make my own tamales!
By - Prep: 25 mins
- Cook: 1 hr 30 mins
- Yields: 6 - 8 Servings
Cheese Ball
The Cheese Ball is the centerpiece of any Midwest cocktail party. There are many variations of this recipe. Last year I made this Sun-Dried Tomato & Basil Cheese Ball. I am not a big fan of serving a boring cheese platter at a party. It usually doesn't get eaten. I guarantee this cheese ball will be the hit of your next party. Cheese balls were all the rage in the 1970s. So easy to make and the best part is that it has to be made ahead, so you can enjoy your party.
- Prep: 15 mins
- Cook: 10 mins
Steak Salad with Shallot Vinaigrette
So last night, I'm home alone eating a frozen chicken pot pie. I've been sick and have to eat soft food. I had absolutely no idea what I'm going to blog about. I then check my Instagram and see that my daughter Zoe made this for dinner! Excuse me Zoe, but that looks delicious! Both my girls are starting to cook at the advanced level. My daughter Grace made a cheese soufflé the night before. Again, I only know this by checking Instagram. I may be able to retire early!
- Prep: 20 mins
- Cook: 10 mins
- Yields: 2 - 4 Servings
J. Kenji López-Alt’s Ten-Minute Lime Cracker Pie
This Ten-Minute Lime Cracker Pie from J. Kenji López-Alt, Serious Eats’ Food Lab columnist, has the spirit of a Key lime pie and can be layered up in 10 minutes, then it's refrigerated to meld into a tart-sweet-salty-creamy icebox cake. The weird thing about it is that it's made using Ritz crackers and it totally works.
- Prep: 10 mins
- Yields: 8 - 10 Servings
Lynda’s 7 Layer Dip
We just got back from a wonderful trip to Maine and our friend Lynda made this incredible 7 Layer Dip. It's one of those dips you can't stop eating! Here is Lynda's recipe.
- Prep: 10 mins
Lime Pie Cups
We had some friends for dinner last night and I came up with these (no bake) Lime Pie Cups. It's way too hot to be baking! I don't usually create desserts, but I have to say it turned out very well. The sweet graham-cracker crust makes this semi-tart pie a winner.
- Prep: 15 mins
- Yields: 4 Servings
Watermelon Shrimp Salad
Watermelon means summer. This Watermelon Shrimp Salad is marinated in a lime dressing before getting topped with shrimp, avocados, tomatoes, spicy jalapeños, and tart crumbles of queso fresco or feta. Perfect on a hot summer's day.
- Prep: 20 mins
- Yields: 4 Servings
Avocado Toast
Avocado Toast seems to have come from Queensland, Australia in the mid-1970s. In 1962, a New York Times article showcased an "unusual" way to serve avocado as the filling of a toasted sandwich. If you love avocados, this is one of the best ways to eat them.
- Prep: 5 mins
- Yields: 4 Servings
Poke Bowls
Poke is a raw fish salad served as an appetizer or main course in Hawaiian cuisine. Be sure to use fresh, sushi-grade tuna for the very best flavor. The topping options are endless. I made it with avocado and baby cucumbers.
- Prep: 20 mins
- Yields: 4 appetizer servings
French Lentil Salad with Goat Cheese and Walnuts
Lentils are highly nutritious. When it comes to affordable healthy eating, lentils are your new best friend. French Lentil Salad with Goat Cheese and Walnuts is the perfect thing to make for snacks and lunches just about every day. This salad holds up well in the refrigerator for a few days.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
