Sucker Punch is my newest hot sauce and is made from four types of peppers including Habaneros, Chile Pequin, Chile Tepin (Birds Eye Chiles) and Cayenne Pepper. It has a really nice heat that hits you like a SUCKER PUNCH.
Limited supplies are available at the online sauce shop: thisgirlreallycooks.storenvy.com
Thank you! Bex
I wanted to make some turkey meatballs and came up with this recipe trying to make the meatballs as moist as possible for turkey. It’s a three step cooking process that works well with the zucchini ribbons as a side instead of pasta.
- 1-1/2 pounds of Ground Turkey 85/15
- 1 cup chopped green onion
- 1 tbsp of good mustard
- 1 large egg
- 1/4 cup breadcrumbs (I used panko bread crumbs)
- 1 tbsp of italian herbs
- Pinch of cracked black pepper
- 2 cups of vegetable broth
- 1 tbsp olive oil
- Add onion, mustard, egg, herbs, breadcrumbs and black pepper. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
- Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes.
- Pour the vegetable stock in the pan and bring to a boil. Turn meatballs often to cook on all sides, about 10 minutes. Transfer the meatballs to a pyrex baking pan, leaving the vegetable stock
- Heat oven to 350 degrees and bake the meatballs for about 15-20 additional minutes. While this is cooking, you can prepare the vegetables for the dish.
And for the vegetable portion of the dish, I like to make ribbons out of zucchini by using a vegetable peeler and some diced veggies.
- Vegetable broth leftover from meatball recipe
- 1 large zucchini, peeled into ribbons
- 1/4 cup diced onion
- 2 garlic cloves, diced
- 1 roma tomato, diced small
- 1 cup of swiss chard or kale, cut into ribbons
- Prepare all vegetables while letting the vegetable reheat using the same pan that you cooked the meatballs in. Bring to a boil and stir often, getting any meatball flavor from the bottom of the pan.
- Add all ingredients, stirring every couple minutes. Total cooking time is about 5 minutes on medium heat.
- With a slotted spoon, place vegetables on a plate, top with turkey meatballs, parmesan cheese and pepper.
The fresh local Dungeness Crab and seafood is one of the best things about my hometown San Francisco. I look forward to Crab Season every year and like to celebrate with a nice crab dinner for friends and family.
- 1 Large Dungeness Crab (or 2 small crabs), legs and arms removed and cleaned.
- 2 cups of white wine or sake
- 1/2 onion, cut into chunks
- 2 lemons, cut into wedges
- 4 tbsp of butter, chopped into small squares
- 2 tsp of diced garlic
- Old Bay Seasoning or pinch of Cayenne, Salt and Pepper
- Preheat oven to 350 degrees
- Put the crab, butter, garlic and onion in a large baking pan or pyrex casserole dish. Then pour the wine over the crab, then squeeze the lemon wedges over the crab and toss them in.
- Bake in the oven for 30-40 minutes depending on the amount of crab used. Occasionally adjust and flip the crab while in the oven, to maximize the flavor that goes into the crab.
- Cool and serve with some of the broth from the pan mixed with butter. The lemon garlic sauce is really good with the crab and a nice toasted sourdough loaf.
I love the savory flavors that acorn squash adds to dishes, so I decided to try making a healthier version of creamy polenta by using acorn squash that was first roasted and made into a puree.
- 1 acorn squash, chopped into pieces
- Olive oil cooking spray
- 1 tbsp of butter -melted
- Preheat oven to 350. Bake for about 30-45 minutes until soft.
- Remove skins from acorn squash, chop into small pieces and mash. Mix with 1 tsp of melted butter or a little olive oil. Set aside
- 6 cups of water
- 1-3/4 yellow cornmeal
- 1 tsp of salt
- 3 tbsp of butter
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal.
- Add in the acorn squash mixture after the cornmeal, working the pieces into the polenta as it cooks.
- Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes
- Turn off the heat. Add the butter, and stir until melted.
One day I will write a blog about all of my crazy ideas and half-homemade recipes that I made with pop can biscuits. You know the ones, they last in the fridge for awhile. I tend to stock up and use them in creative ways. I wanted to make an easy twist on garlic bread with these biscuits.
- 1 pop-can of ready to bake biscuits
- 3 tbsps of chopped garlic
- 3 tbsp of finely diced onion
- 1 tsp olive oil
- 1/2 cup of chopped chard or kale
- 2 tsp of parmesan cheese
- Black pepper
- Pre-heat oven to 400 degrees
- In a small skillet, cook garlic, onion, chard in a little olive oil. Cook for about 5 minutes until soft.
- Place biscuit dough on an ungreased cookie sheet and press down the middle of each biscuit.
- Add a 1/2 spoonful of the garlic mixture, sprinkle with black pepper and parmesan cheese
- Bake for 12 minutes until golden