Sweet And Sour Meatballs


2 pounds finely ground beef
1 cup minced grated onion
1/2 cup quick cooking rolled oats
2 eggs
1 teaspoon ground allspice
1/2 teaspoon salt
freshly black pepper to taste
2 tablespoon oil ( Canola with the Heart brand)

Direction – Meatballs
Place the ingredients except for the oil, in a bowl
and mix lightly and thoroughly. With moistened hands, shape into balls the size of a walnut. Heat the oil in a pan and brown the meatballs on all sides. Drain off any fat. Transfer to a bowl and set aside.

Ingredients for Sweet and Sour Sauce:
1/2 cup rice wine vinegar
1/2 cup loosely brown sugar
1/4 cup ketchup
1 tablespoon (Aloha brand low salt)
2 cups pineapple juice
1 tablespoon cornstarch
1 tablespoon Sriracha hot sauce (optional)
1 cup drained pineapple chunks
2 tablespoons of sliced green onion for garnish

In a large same skillet over medium-high heat, add the vinegar, brown sugar, ketchup and soy sauce, 2 cups of the pineapple juice, add the cornstarch whisking to make sure get out of the lump. Add meatballs that were set aside, Bring to a simmer add the sriracha (optional) stirring gently to blend. Cover cook until the sauce is thickened for 5 minutes. Add the pineapple chunks and you are now ready to serve ~ ❤ ~ Happy Cooking!!



Cook Sea Bass by frying it in a pan for crispy skin or roasting it in the oven.

Easy Pan Seared Sea Bass Recipe, flavored Mediterranean-style! Don’t skip the garlic and bell pepper medley on top. This makes a quick and healthy weeknight meal (low-carb, low-calorie, and gluten-free!)

4 pieces Sea Bass fillets skin onIMG_0037
Greek extra virgin olive oil
1 Green Bell Pepper, cored and chopped
1 Red Bell Pepper, cored and chopped
2 Roman tomatoes chopped
3 Shallots, chopped
4 garlic cloves, minced
1/2 lemon, juice off

Spice Mixture
1/2 tbsp ground coriander
1/2 tbsp garlic powder
1 tsp ( Sweet Spanish paprika)
1 tsp ground cumin
1/2 tsp black pepper

Take the fish out of the fridge about 20 minutes before cooking. Sprinkle with salt on both sides and set aside.
In a small bowl, combine the spices to make the spice mixture. Set aside for now.
In a medium-sized skillet, heat 2 tbsp olive oil over medium-high heat until hot and shimmering but not smoking.
Add the bell peppers, shallots, and garlic and tomatoes. Season with salt and 1 tsp of the spice mixture you prepared earlier. Cook, stirring regularly, for 5 minutes or until the peppers have softened. Turn the heat to lowest, and stir in the chopped olives. Leave on low heat as you prepare the fish.
Pat fish dry and season with the remaining spice mixture on both sides as well.
In a large skillet, preferably cast iron like this one, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add the fish pieces (you can reduce heat to medium if needed). Push down on the middle (thickest part) for 30 seconds or so. Cook fish on one side, undisturbed, until nicely browned, about 4 to 6 minutes. Using a spatula, carefully turn fish over and cook other side for 3-4 minutes until nicely browned as well. (Important Note- look for browned edges before you turn it over. If parts of the fish are stuck, you should be able to carefully scrape it with the spatula and turn. But, if the fish is entirely stuck, it’s not ready to be turned over. Leave it for a little bit. It should release when ready.)
Remove fish from heat, immediately drizzle lemon juice. Serve hot with the bell pepper medley spooned on the sides or around the fish if you like I did. Serve with rice!!  ~ ❤ ~ Happy Cooking!!*Enjoy!




1 package pork tenderloins
1/4 cup soy sauce
3 Tablespoons honey
3 Tablespoons olive oil
2 Tablespoons orange juice
2 Tablespoons dijon mustard
3-4 garlic cloves, minced
2 teaspoons dried rosemary (or 1 sprig freshly chopped)
fresh ground pepper, to taste


Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray, and place the pork tenderloins on top.

In a small bowl, whisk together the soy sauce, honey, olive oil, orange juice, dijon mustard, garlic, rosemary, and pepper. Cut small slits in the top of the tenderloins, about halfway through (about 6 slits). Pour the sauce over the top of the tenderloins.

Bake in the preheated oven for 40-50 minutes, spooning the sauce over the top of the tenderloins every 10 minutes. This creates a super yummy glaze on top and will soak into the slits you cut in the meat. Bake until a meat thermometer inserted in the largest part of the tenderloin reads 145.

Remove tenderloins from the oven and allow to rest for 10-15 minutes before slicing and serving. Serve with sauce from the pan drizzled over the top. Enjoy! The more sauce you made the better, serve with mashed potatoes and vegetable of your choice.

Give it a try and you are seriously going to love it.  And what I love about this recipe is that it’s easy enough to make for a weeknight dinner or some special occasions!! My family loves it!!! * Your feedback is much appreciated.  ~ ❤ ~ Happy Cooking!!

Fresh Corn Salad and Steamed Salmon!!! 🌸

Summer Lunch!
IngredientsIMG_5369TORTILLA (4)
5 ears of corn, shucked
1/2 cup small-diced red onion(1 small onion)
2 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon of paprika
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. ~ ❤ ~ Happy Cooking!!

A Slice of Sourdough Goes A Long Way!!!

IMG_5347SLICE2 (2)

Just add the Pico de Gallo

2 Roma tomatoes
1/2 Yellow onion
1/2 cup chopped cilantro
1 medium jalapenos
1/2 lime
1 slice sourdough bread for toasting
2 beaten eggs
Butter for toast bread

Dice up equal quantities of tomatoes and onion roughly chop the cilantro

Slice one medium jalapenos in half.  With a spoon scrape out the seeds, if you like thing spicy leave in some of the white membranes.  Dice the jalapenos very finely.  Slice the lime into half and squeeze the juice from half of the lime into the bowl.  Sprinkle with salt stir together until combined. Make sure to taste the pico de gallo and adjust the seasonings you can always add salt and more diced jalapenos if needed.

In a cast iron skillet add a small amount of butter, add the beaten eggs, I usually don’t add *salt nor *pepper but you can always do (*optional)

Cut a slice of sourdough bread to toast on the medium heat cast iron rub with a small amount of butter before toasting the bread.  Brown toast on both sides. Transfer the toast to breakfast plate add the scrambled egg,  add the pico de gallo on the other half of the toast.  Serve at once enjoy your breakfast with your black coffee!!!

Thank you all for your support> Keep trying my easy recipes and don’t forget to tag me with your favorites.  Don’t forget to have some fun cooking along the way and thank you for liking… Love you all!!!~ ❤ ~ Happy Cooking!!

Eunice Panfried Pork Potsticker!!🌸

Fabulous potstickers with a fresh flavor – you’ll never buy pre-made ever again! Do yourself a favor and make a double recipe so there’s a few in the freezer for another time. I usually do, because these dumplings go fast. An assembly tip: bring the wrappers to room temperature and keep very moist. I also found chilling the filling made it easier to handle.

These are awesome and a lot of fun to make. I used savoy cabbage instead without any issues. Flavor was fantastic and so was the texture play between the crispy side and the steamed sides. Made the potsticker dipper sauce to go with and liked it very much.
To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Then Transfer to freezer bags.
Homemade potstickers are easier to make than you think, and they taste 100% better than the store-bought ones!

1⁄2 medium cabbage (savoy cabbage)  POTSTICKER
1 tsp kosher salt
1 pound lean ground pork
1 TB white wine
1 tsp cornstarch
1 tsp sesame oil
Dash white pepper
1 bunch green onions, thinly sliced (about 1 cup)
1 bunch cilantro, minced (about 3⁄4 cup)*
2-inch piece fresh ginger root, finely minced (about 3 tablespoons)

**Cilantro and ginger roots are optional ( I added both cause I like the taste)

For Dipping Sauce:
1/4 cup soy sauce
1 tsp sesame oil

In a large bowl, mix the cabbage, pork, cilantro, ginger, green onions, wine, cornstarch, salt, 1 teaspoon sesame oil, and white pepper. Take 1 of a wrapper and place 1 tablespoon pork mixture in the center. Lift up the edges of the wrapper and pinch 5 pleats up to create a pouch to encase the mixture. Dip your finger in the bowl of water and run it around the edge of the dumpling. This will help it to seal closed. Pinch the top together. Repeat with the remaining wrappers and filling.

Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. Place 12 dumplings in a single layer in the wok and fry 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen or until the bottoms are golden brown. Add 1/2 cup water — the water will sizzle and begin to steam. Cover the pan immediately and reduce the heat to low. or until the water is absorbed. When done, the wrappers will appear translucent the filling will be opaque and warmed through (you can cut one to check). Repeat with the remaining dumplings.

To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.

Note: I use store-bought wrappers to make my dumplings — they’re dependable and easy to find and use. Look for them near the tofu in the produce section of your grocery store, or plan a trip to your nearest Asian market.

Thank you all for your support.  Keep trying some of my recipes and don’t forget to tag me with your favorites.   Have some fun along the way while cooking!!!~ ❤ ~ Happy Cooking!!