Italian Meatballs

These meatballs are light and tender, using just the right balance of meat, cheese, egg, and breadcrumbs. But what makes them so delicious is the fresh parsley, so don’t skip it and don’t substitute it! Not unless you really, really have to 😉 Serve these any way you like–with spaghetti and tomato sauce, mashed up into lasagna, with gravy, enveloped in a red wine sauce, formed into a patty for a burger, or my personal favorite, broken up into pasta Alfredo.

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Steak in Red Wine Sauce

Red wine, Worcestershire, Dijon, garlic, steakNeed I say more? This marinade-turned-sauce couldn’t be easier to prepare and it’s so delicious, you’ll find yourself wanting to lick the plate clean. This dish is quick, easy, hearty, and yet so elegant at the same time. Make it on a weeknight with mashed potatoes or a weekend with crisp oven baked fries; you won’t regret it.
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