• Grilled Polenta with Spicy Steak


    This dish is fantastic!  Definitely tastes like something you would get at a restaurant.  The best part…it’s quick and easy.  Certainly company worthy.

    Recipe is adapted from a recipe in the June 2010 issue of Cooking Light.


    • 3 tsp. olive oil
    • 1/4 to 1/2 tsp. salt
    • 1 tsp. ground cumin
    • 1 1/2 tsp. ground chipotle chile powder (1 dried chipotle, ground)
    • 1/4 tsp. black pepper
    • 1 lb. flank steak or flat-iron steak
    • 1 (18oz) tube of polenta, cut into 8 to 10 slices
    • 1 avocado, sliced
    • 1/4 c. crumbled queso fresco
    • 2 c. pico de gallo (simply mix grape tomatoes, chopped jalapeno, chopped cilantro, garlic, salt and lime juice together)
    • Limes, quartered


    1. Combine 2 tsp. olive oil, salt, cumin chile powder, and pepper; rub evenly over steak.
    2. Heat grill; grill steak until done.
    3. Brush polenta with 1 tsp. olive oil.  Sprinkle with salt.  Place a piece of foil on the grill and add the polenta; cook 3 minutes on each side or until browned.
    4. Arrange sliced polenta on a plate; add steak, top with pico, queso fresco, and avocado; then squirt with lime.

    Grilled Polenta with Spicy Steak:


  • Pasta Arabiata with Sausage


    This sauce recipe is awesome!  It tastes like something you would get in a restaurant.  The original recipe calls for cooking the sauce for 4 minutes, but I like the flavors when the sauce is simmered for a longer period of time…it’s richer and bolder.  But if time is short, you can certainly cook the sauce for a short time and it still will be delicious.

    I added zucchini to the sauce and it was delicious.  It was a great way to get more veggies, and it gave the sauce great body and flavor.
    The other thing I like about this recipe is how the cook the sausage.  It’s broiled, which is brilliant, because it’s a very low fat no fuss way to prepare sausage.

    Adapted from a recipe in the April 2010 issue of Cooking Light.

    • 1 package of sweet Italian turkey sausage links
    • 1 box of spaghetti
    • 2 small to medium size zucchini
    • 2 28 oz. cans of whole tomatoes, undrained
    • 4 TBSP olive oil
    • 1 tsp. crushed red pepper
    • 10 garlic cloves, pressed through a garlic press or minced
    • 2 tsp. sugar
    • 1 tsp. salt
    • 1/2 c. torn fresh basil
    • Parmesan or Pecorino Romano Cheese


    1. Place zucchini in a food processor; process until roughly chopped.  Add tomatoes to the zucchini and process until almost smooth.
    2. Heat olive oil over medium high heat.  Add crushed red pepper and pressed garlic; saute for 1 minute.  Stir in zucchini and tomato mixture, sugar, and salt; cook 4 minutes.  If you can cook the sauce longer you won’t regret it.  It gets thick and rich…I let mine simmer for 45 minutes to 1 hour.
    3. Meanwhile preheat broiler.  Arrange sausage on a baking sheet.  Spray with cooking spray.  Broil sausage for 5 minutes on each side or until done.  Remove and slice in 1/4 inch thick slices.
    4. Cook pasta according to directions.
    5. Place pasta in a large bowl; toss with sauce and sausage; add basil and pecorino.

    Pasta Arabiata with Sausage: