The Golden Nugget Gourmet

One of my favorite things to cook on my cast iron skillet is this simple seared brussels sprouts recipe from the NY Times . Using the cast-iron helps me achieve the charred affect, which is what really brings out the flavor of these brussels sprouts. So if you tend to burn things then this is definitely the recipe for you. These tend to disappear quickly so I make an extra large batch for a quick and healthy side during the week as they store well in the fridge and are easily reheated in the microwave. 

These cocktail meatballs are like New England girls, they fit in at any type of gathering and they'll definitely impress your mom. So whether it's game day served in a crockpot or a more formal affair served on a toothpick, make a batch of these for a guaranteed crowd pleaser.   Got IKEA ? Over the holidays I was pressed for time when I volunteered to cook breakfast and lunch for a Teacher Appreciation pot-luck at Morgan's school (it's his last year there so I went a little overboard) and also needed to bring an appetizer to a UMD holiday party later that night. Luckily we have an IKEA right down the street so I beelined it towards the marketplace section and grabbed a couple of bags of their famous meatballs . Genius! Using IKEA's pre-cooked meatballs tremendously cut down on my production time and cost. Not gonna lie, I was definitely nervous about using pre-made meatballs but they were a HUGE hit! This recipe is so easy it doesn't even need

This  Greek Marinade for Grilled Chicken recipe  via the Black Peppercorn  is a meal planning must-have. I've used it many times for clients that are looking for healthy, quick, and easy make-ahead meals. When prepping meals for the week ahead, I marinate the chicken on Saturday nights, grill on Sundays, and then I have delicious ready to go chicken that can be served several ways for several days.