My dad had the brilliant idea when I was growing up to try making fresh meatballs in the microwave; absolute game changer. The microwave uniformly cooks the meatballs all the way through. So leveraging this cooking method, along with some research online, I put together this meatball sub recipe! Also, if you are making a meatloaf or meatballs gluten free, substitute rice cakes for the bread crumbs.

Doing something a bit different this week, instead of a specific recipe, going to recommend 10 unique ingredients for you all to look for in stores and experiment with!

I have a couple relatives who have allergic reactions to MSG; as a result, every year for Thanksgiving, we buy an organic turkey, because it means no brine, and therefore, no MSG. Unfortunately, the lack of brine also tends to result in a drier and less flavorful bird. Well I did the research, then a lot of trial and error, and have concocted a roast turkey recipe that has no MSG but is probably the best tasting turkey you will ever have.

My parents traveled to Puerto Rico one year and returned with a challenge; make Puerto Rican Red Beans as good as the ones they had on their trip. Happy to say I succeeded! Some research online and my own tweaks resulted in a succulent pot of beans. Note, the Sofrito recipe will result in enough Sofrito for 3 batches of beans, you can freeze the rest of the Sofrito for future use.

Tried an experiment, instead of layering brownie batter and chocolate chip cookie dough together and baking it, I mixed the recipes together to create a single batter. The end result: a moist brownie with a delightful cookie crust. Combine with a cupcake pan and Bailey’s Irish Frosting gives you an extremely rich dessert.