Aunt Ricki's Meatballs

1 lb of chop meat (can be turkey)
1 egg
1/4 cup bread crumbs
salt
pepper
garlic powder
1/4 cup water
1 bottle of chili sauce (12oz)
6 oz of grape jelly ( you can use the low sugar jelly)

Mix chop meat, egg, bread crumbs, salt, pepper, garlic powder, water, and shape into small balls about 3/4 inch in diameter. Heat chili sauce and jelly until they blend. Drop raw meatballs into sauce and simmer, covered about 45 min.

Salt, pepper, and garlic... season to taste.

Darlin' Clementine

16 servings
Prep Time: 30 Minutes

1 32-ounce container ricotta cheese
1/2 cup confectioners' sugar
2 teaspoons pure vanilla extract
2 teaspoons pure almond extract
8 clementines

In a bowl, combine the ricotta, confectioners' sugar, vanilla and almond extract. Stir until well combined. Slice each clementine in half crosswise (the peels will serve as cups), then run a spoon between the peel and the flesh and lift out all the segments as a whole. Divide the flesh into individual sections with your fingers and set aside enough of them (three for each clementine half) for garnish. Squeeze out 1 tablespoon of juice from the remaining segments and add to the ricotta mixture. Fill each clementine cup until mounded with the ricotta mixture, then decorate with the reserved clementine sections. Refrigerate the cups until ready to serve.

Corn on the Cob + Cheese + Lime

Cook Time: 10 min
Level: Easy
Yields 4 servings

8 ears corn, shucked
1 tablespoon oil
1/2 cup mayonnaise
1/4 teaspoon cayenne
1 1/2 cups (about 9 to 12 ounces) shredded cotija (can use feta)
Lime wedges, as an accompaniment

Prepare grill. Lightly brush corn with oil and place on hot grill, turning occasionally, until kernels are browned in spots, about 10 minutes. While corn is grilling, in a small bowl, whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater, grate the cotija. Brush mayonnaise mixture onto hot corn and sprinkle with cojita. Serve corn on the cob with lime wedges.

Banananananana

1 box of 12 oz Nilla wafers
3 packages of jello vanilla pudding pie filling (each box has 4 servings)
5 cups of whole milk
12 oz container of frozen cool whip, thaw for about 5 hours in refrigerator
1 cup of sour cream
3 bananas sliced

First crush the wafers in a plastic bag so they are coarsely crushed. Then put 1/2 of the crushed wafers aside. Put the rest on the bottom of the dish.

Combine the pudding filling with the milk and beat until smooth, about 1-2 minutes. Add 1/2 of the cool whip and all of the sour cream and mix.

Place 1/2 the mixture over the wafers then smooth it out. Cover that layer with 1 layer of sliced bananas. Then add the rest of the pudding mix on top of the bananas. Smooth that, then top with the rest of the cool whip and smooth. Sprinkle the rest of the crushed wafers on top.

Decorate with extra wafers or banana slices.

Baked Artichoke Dip

1 cup mayo
2 cups shredded mozzarella
1.5 cups Parmesan (half shredded and half grated)
1 teaspoon minced garlic
3 cans artichoke hearts
breadcrumbs (italian)
pita chips or bagel bites
add some extra garlic, s&p, and sour cream for flavor

Drain artichokes well and dry them with paper towel. Break them up with hands into a bowl. Add the mayo, cheese & garlic.

Spray casserole dish with pam and then fill with mix. Top with light layer of breadcrumbs and bake on 350 for 1 hour.

August 1983

I am a firm believer in the phrase "Create Your Luck," but I'm sure certain things are simply destiny. Enter August 1983. I'm pretty sure my parents weren't planning this on their honeymoon, but 9 months later I showed up. And so from an early age, I guess I believed in serendipity. Unsought findings. Delightful discoveries. Call it what you may.

I was recently watching the movie Serendipity (see clip below), and it inspired me to create this blog. It's a home to all of my discoveries and inspiration, some sought and some unsought. I hope you are pleasantly surprised. Enjoy!

Boqueria Flatiron

53 W. 19th St + 6th ave
212-255-4160
Spanish/Tapas

BITES:
Espinacas a la Catalana, Sauteed spinach, garbanzos, pine nuts, garlic, raisins
Patatas Bravas, Crispy Potatoes
Datiles con Beicon, Dates stuffed with almonds and Valdeon, wrapped in bacon
Paella Valenciana, Rice, prawns, mussels, clams, chicken, chorizo, cockles
Quesos