Football Sunday Relish Meatball Sliders

It's Football season and it's time for tailgating food!  We love sliders because you get a taste of "goodness"without filling up leaving room in your belly for ALL the yummy party food!   These are easy to make and delicious.

Servings:  12 - 16 Servings -   Prep/cook time:   35 minutes

•    ¼ cup of finely chopped onion
•    2 tablespoons minced fresh parsley
•    1 lbs. loose  Spicy Sausage
•    1 lbs. of Ground Beef
•    Dash of Salt and Pepper
•    1/2 jar zucchini relish of choice
•    1 tablespoon of milk
•    1 cup of seasoned tomato sauce
•    ½ cup of Grated Parmesan Cheese
•    1 Package of small rolls
•    6 oz. of shredded mozzarella cheese

Preheat oven to 350°F
In a large bowl, combine onion, parsley, salt, pepper, sausage, ground meat, zucchini relish, and milk.  Mix together well.  Shape into2 inch balls and place on a shallow baking pan.  Bake for 20 minutes turning the meatballs frequently.  Place in a crock pot when done and top with your favorite tomato sauce.    

Serve meatball on each roll and sprinkle with mozzarella cheese.  

Cilantro Lime Chicken Skillet


I love all the fresh herbs available at this time of the year!  It's easy to find fresh Cilantro at farm stands and in the grocery store.  Or maybe you are one of the lucky ones who has it growing in your back yard garden.   This recipe is a great way to use some of it up and make an easy skillet meal.

Cilantro Lime Chicken Skillet


6-8 chicken thighs, bone-in, skin-on (about 1 1/2 - 2 pounds)
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
6 cloves garlic, roughly chopped
1 1/2 tablespoons flour
1 cup dry white wine
1 1/2 tablespoons honey
3 tablespoons fresh lime juice
2 tablespoon of zucchini relish
2 teaspoons lime zest, finely grated
2 cups chicken broth
4 scallions, sliced, white and green parts separated
4-5 tablespoons cilantro, stems removed, chopped, plus more for garnish (about one large bunch total)
1 lime, sliced for garnish


Take the chicken out of the refrigerator about 20 minutes before you plan to cook it. It will cook more evenly (this is true for any meat).
- A cast iron pan is perfect for this recipe because it browns beautifully and can go in the oven. Just make sure it’s well seasoned.
- I think chicken cooked on the bone has more flavor, but you could substitute skinless, boneless breasts or thighs. If using breasts, be careful not to overcook them, or they’ll be dry.
-For a gluten free version, just leave out the flour. The sauce won’t be quite as thick, but the flavor will be identical.

Here are the preparation steps:

1.    Preheat your oven to 375F.
2.    Pat the chicken thighs dry, and season each thigh on both sides with cumin, salt and pepper.
3.    Pre-heat a heavy-bottomed skillet or Dutch oven on medium-high for a minute or so and then add the oil. Add the thighs, skin-side down and cook until deeply browned (5-7 minutes). Don’t crowd the pan, work in batches if necessary. Turn and brown other side (3-5 minutes). Remove thighs to a plate and set them aside,
4.    Lower the heat and if there’s a lot of oil, remove most of it, leaving about a tablespoon and a half.   Add flour, garlic and sliced white scallion bottoms. Stir well to coat the flour in oil and cook for 2-3 minutes. Whisk in the wine and let it simmer for 3 minutes while scraping up any brown bits with a wooden spoon. Add the broth, honey, zucchini relish, lime juice, lime zest and half the cilantro and bring to a simmer. Add the chicken, skin-side up and place it, uncovered, into the oven. Cook for 35-40 minutes, or until chicken is cooked through (165º F / 74º C on an instant read thermometer). Garnish with sliced limes, the remaining cilantro and green scallion tops.
5.    Serve with rice, potatoes or lots of crusty bread for sopping up the sauce.


Stuffed Eggplant

It's the season to be overloaded with lots of great produce from your garden. In need of a new recipe?  Here's how we are using up some of our extra eggplant.  It's healthy and it's delicious!

6 long eggplants
1 tablespoon coarse salt
2 tablespoons olive oil, plus extra for deep-frying
2-3 tablespoons of Zucchini Relish
3 eggs
3/4 cup Parmesan cheese, grated, plus extra for sprinkling
6 1/2 cups fresh breadcrumbs
1 3/4 cups tomato sauce
Salt and pepper


  1. Halve the eggplants lengthways, then scoop out the flesh, reserving the empty shells. Place the flesh in a bowl, add the coarse salt and cover with water. Leave to stand for 30 minutes. Drain well, then use your hands to squeeze out any remaining water.
  2. Preheat the oven to 350F.
  3. Heat 2 tablespoons of oil in a saucepan and fry the eggplants flesh for about 5 minutes, until soft and lightly browned. Drain on paper towels, then place in a bowl. Add the relish, eggs, cheese and breadcrumbs to form a soft stuffing. Season to taste. Fill the reserved eggplant shells with the stuffing.
  4. Heat a 1-inch depth of oil in a frying pan or skillet until very hot. Put the filled shells in the pan, stuffing side down, and fry for about 3 minutes, until browned and heated through. Lift out with a slotted spoon and drain on paper towels.
  5. Pour the tomato sauce into an oven dish, arrange the fried eggplants in it, stuffing side up, and bake for 20 minutes. Allow to stand for 5 minutes before serving. Sprinkle with grated Parmesan to serve.

Yield: 6 servings
Prep: About an hour (30 minutes + 30 minutes standing time)
Cook: 25 minutes

Flank Steak


  • 1kg flank steak, trimmed
  • 1 tbsp olive oil
  • Spice rub
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 2 tsp garlic powder
  • 1 tbsp dark brown sugar
  • 1 tbsp sea salt
  • 1 tsp coarsely ground black pepper
  • ½ cup of zucchini relish


1. Mix the spice rub ingredients together.

2. Coat the steak on both sides with olive oil, rubbing it in well. Coat with the spices, rubbing them in well. Set aside for one hour or more, before cooking.

3. Heat the barbecue or a cast-iron grill pan to hot, then lightly oil. Grill the steak for 3½ to four minutes on each side*, or until charred outside and medium-rare inside. Transfer to a warm plate and rest for five minutes. Finely slice across the grain, and serve with your favorite zucchini relish.

      June 2015  #RelishFriday