Spicy Chicken Meatballs

My favorite Sundays are in the fall and winter, spent around the TV watching football and eating all day. A few weeks ago, my boyfriend Chris and I decided it was time to start decorating for Halloween and luckily enough, our only day free was a Sunday where the Steelers were airing out here in Los Angeles. We invited his sisters and parents over to have a little decorating party, watch the game and eat all day. I figured it was a perfect time to try out some of my new recipes I experiment with on people other than Chris and I. Here was my favorite recipe I came across… and… adjusted. =]

Spicy Chicken Meatballs

Spicy Chicken Meatballs

Spicy Chicken Meatballs

1 lb ground chicken
1 egg
½ cup Panko breadcrumbs
1 carrot
2 small green onions
½ tsp garlic powder
¼ tsp salt
½ cup hot sauce, split in half
1 Tbsp butter

Preheat oven to 350° and spray cookie sheet with nonstick spray. Mince onions and carrots and combine with chicken, egg, breadcrumbs, garlic, salt and ¼ cup hot sauce. Fold together the ingredients to the center of the bowl. Fold until ingredients are evenly dispersed throughout meat. Form 1 inch meatballs and play onto cookie sheet. Bake for 20 minutes. In the last minute of baking combine ¼ cup hot sauce with butter into a microwave safe dish, and microwave for 30 seconds. Either serve sauce on the side as a dipping sauce or pour over the meatballs on a serving platter.

Bacon Wrapped Chicken

There’s nothing that can really compare to a meal that is sweet and spicy at the same time. You have Thai curries, veggie stir fries with chili peppers or my new favorite: bacon wrapped chicken. Okay you may say: where’s the sweet? Where’s the spicy? Throw some brown sugar and chili powder in a bag, shake the chicken around in it and there you have it: sweet and spicy.

Bacon Wrapped Chicken


2 chicken breast
4-6 slices of bacon
¼ cup Garlic powder
¼ cup chili powder
½ cup brown sugar
Salt and pepper to taste

Mix garlic powder, chili powder, brown sugar, salt and pepper in a gallon sized zip- lock bag. Cut chicken breast in half or thirds depending on the size of the breast. Put all of the chicken into the zip –lock with the seasonings. Zip and toss seasonings until each piece of chicken is coated. Wrap each chicken piece in a slice of bacon and place onto a non-stick cookie sheet. (I use cooking spray.) Bake the chicken at 400˚ for 30 minutes.

Mom’s Sauteed Kale and Garlic

Sauted Kale and Garlic

2 Tbsp olive oil
2 cloves garlic, minced
1 bunch of Kale
½ cup Chicken Stock
Heat oil on medium-high and sauté garlic until it’s golden brown. Toss in Kale with oil and garlic mixture. Continually turn Kale until it is all covered in oil and garlic. Once Kale turns from original dark green to a bright green color, add in chicken stock. Reduce heat to medium-low and cover. Let cook for 10 minutes, turning Kale every couple of minutes.

Pepperoni Pizza Pinwheels

As an Italian-American, and as a native of Connecticut, if there is one thing that I judge the most when it comes to food: pizza. I grew up just 15 minutes from New Haven, Conn. where places like Pepe’s, Sally’s and Modern Pizza set the bar for my pizza tastes. So it was evident when I moved out to Los Angeles just over three years ago I wouldn’t be indulging in late night Dominos and Pizza Hut runs. Recently I found a good substitute to quench my pizza thirst while I am away from my Connecticut roots.
Trader Joe’s sells pizza dough and last weekend while my boyfriend’s family was over to decorate for Halloween I decided to make some pizza rolls as a little snack for everyone’s hard work.  Here is the recipe.

Pepperoni Pizza Pinwheels 
1 package of Trader Joe’s pizza dough (or any store bought dough)
1/3 cup marinara sauce
1 Tbsp oregano, minced
2 garlic cloves, minced
1 cup shredded mozzarella
Pepperoni, thinly sliced
2 Tbsp graded Parmesan
¼ cup medium grind cornmeal
Preheat oven to 400⁰. Place dough on lightly floured surface and let sit for 15 minutes. Roll dough to about 1/8 inch thick layer. Spread marinara sauce over dough leaving ½ inch at the top of dough for easier rolling later on. Add oregano and garlic evenly over sauce and top with mozerella. Layer pepperoni over cheese and gently roll dough toward the bare ½ inch of dough. Place rolled pizza onto floured cutting board with the seam side down. Place in refrigerator for 30 minutes. Spray baking sheet with cooking spray. Remove and cut log into 1 inch pieces. Dip one side of pinwheels into cornmeal and place, cornmeal side down, onto baking sheet. Top each pinwheel with Parmesan and bake for 15-20 minutes. When cooking is halfway complete, spin pinwheels for even cooking. Serve with heated marinara sauce dripped on top of pinwheel.
Pizza dough before rolled into pinwheels. Don't forget to leave an inch at the top of the dough to ensure a mess-free roll.

Pizza dough before rolled into pinwheels. Don’t forget to leave an inch at the top of the dough to ensure a mess-free roll.

Pizza log that goes into the refrigerator to sit for approximately a half hour.

Pizza log that goes into the refrigerator to sit for approximately a half hour.

Sundried Tomato Pasta with Cream Sauce

Sundried Tomatoe Pasta with Cream Sauce


1 lb rigatoni
1 tsp olive oil
¼ onion
1 garlic clove, minced
2 Tbsp sundried tomato
7 oz diced tomatoes
Black pepper
1 tsp basil
1 tsp oregano
1 tsp parsley
4 oz cream cheese
2 Tbsp milk
2 Tbsp Parmesan cheese
2 chicken breast

Bake chicken breast at 350⁰ for 25-30 minutes. While chicken is baking, heat olive oil on medium-high. Saute onion until transparent and add minced garlic and sundried tomatoes. Let sauté until garlic turns golden brown. Add diced tomatoes, black pepper and all herbs. Reduce heat, cover and simmer for 20 minutes. While simmering, cook pasta in salted water. Drain pasta and set aside. Add cream cheese and milk to tomato sauce. Fold in cooked chicken and pasta. Mix and serve.