by Chef Zissie | Nov 1, 2020 | Weekday Dinners |
This is my version of pasta and meatballs. It has so much flavor and is more fun than what people are used to. Use a fattier minced meat so that your meatballs are not dry. If you want to save time, don’t make meatballs! Make this pasta and meat sauce. To do so, just skip the step of forming the meatballs. Add the olive oil to the pan, sear the ground meat, add the rest of the ingredients and follow the rest of the directions from when you would have added the meatballs back into the pot. And done!
by Chef Zissie | Aug 23, 2020 | Weekday Dinners |
I find sometimes that it is hard to get a deep flavor when making pasta, because the noodles tend to dominate. By adding some of the water they were cooking in, it helps the flavors stick more to the noodles! Don’t be scared of the anchovies, they don’t taste like anchovies in this dish they just add a unique saltiness that you will enjoy!
by Chef Zissie | May 17, 2020 | Weekday Dinners |
This is a much lighter, more colorful and more flavorful version of the grilled cheese you might be used to! I love this dinner because it is two for the price of one with the same amount of work!
If you don’t like spicy food at all you can substitute the spicy peppers with thinly sliced regular bell peppers!
by Chef Zissie | May 1, 2020 | Friday Night Dinner, Shabbat |
I love the crunchiness of this recipe! Feel free to grill the chicken instead of searing in a pan for an even better flavor and prettier display! If you don’t like olives feel free to leave them out, and add dates instead or in addition!
by Chef Zissie | Apr 26, 2020 | Weekday Dinners, Yom Haatzmaut recipes |
The trick to this dip is good quality olives. Feel free to substitute green olives for the kalamata ones! It will last months in your fridge!
