GROW SOME (MEAT) BALLS IN YOUR NEW RELATIONSHIP

DIFFICULTY LEVEL: OY VEY!

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Okay, so, you just started seeing a new guy a few months ago. And you like him. A lot. When is he going to (finally) refer to you by the term "girlfriend?"

How are you going to take it to the next level?

With this dish, of course.

After all, the way to a man's heart IS through his stomach.

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• 2 pound of ground turkey or beef
• 3 tablespoons of garlic powder
• salt to taste
• Crushed red pepper flakes to taste
• 3 tablespoons of dried basil
• 4 cloves garlic, chopped (or the pre-minced in a jar equivalent works just as well)
• Jar of great tomato marinara sauce

First things first. You should ALWAYS have a jar of your favorite marinara sauce on hand. It's great to add to almost any meal (except dessert).

Heat the oven to 395. Line an oven tray with tin foil and spray with olive oil.

In a large bowl, mix the ground meat, dash of salt, chopped garlic, basil, garlic powder and pepper flakes well with your hands. You don't need breadcrumbs or egg for this dish to shine.

Once thoroughly mixed, create large balls, and place them evenly on your tray. My "go to" rule with balls-- the bigger, the better. Toss them in the oven for 25 minutes.

Warm up that marinara in your trusty microwave or on the stove top. I tend to rev up my marinara sauce with a dash of extra garlic and red pepper.

If you want to add some pasta, be my guest. They are great addition to some angel hair.

How to Plate: On a crisp platter, organize the meatballs in a row, spooning the sauce over them (like I did in the picture above).

Leftovers: These are FANTASTIC in a sub sandwich!

FANCY-UP THAT JULY 4TH BURGER WITH PESTO AIOLI!

DIFFICULTY LEVEL: LESS THAN OY!

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Spice up that plain ole burger with my PESTO AIOLI.

Easy, simple, and FABULOUS... what Cooking in Heels is all about. 

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• Pre-made fresh Pesto (Fridge section)
• Mayo
• Tablespoon of minced garlic
• Handful of fresh basil leaves, rinsed and chopped

For the ratio, mix 1:2 pesto:mayo. I did 2 tablespoons of pesto, and 4 of mayo. 

Mix thoroughly, adding in the garlic, and top with fresh basil. 

How to Plate: Add to a bun and top with some fresh arugula and tomato. Add your meat (or grilled veggie burger!) and enjoy.

KOGI CHIC -- THE ULTIMATE BRISKET TACO

DIFFICULTY LEVEL: OY VEY! 

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The gourmet foods truck craze is alive and kicking in the city of Los Angeles.

You've got Umami burgers, Philly Cheese Steaks, too many to list, and of course, the mother of them all-- the Kogi truck.

Well, forget having to wait in line in your fabulous heels on Abbott Kinney next to the Brig.

You can make a  delicious Kogi-style inspired beef brisket tacos (Kosher too!) with this recipe!

(After the Jump)

IN-N-OUT (MY WAY) - PROTEIN STYLE AND THE GOOD OLE WAY

DIFFICULTY LEVEL: OY!

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I am human. And sometimes, I crave a double double.

But the guilt always seems to creep up on me-- especially on a Sunday morning after having a late night burger!

Below, kick the guilt and find a great alternative to the Double Double (made with Turkey)

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• 1 lb turkey ground (4-5 patties)
  
• gourmet deli cheese - gouda, munster, your pick
• whole wheat buns OR romaine hearts (for protein style)
  
• seasonings: salt, pepper, garlic powder, paprika
• ketchup
• onion slices (optional)
  

Mix the meat with seasoning and mix before putting on the stove top. A good amount of salt is KEY,

Make into patties and cook, about 6-9 minutes on medium heat per side. Make sure the burger is fully cooked through before adding your cheese!

Parve: Leave out the cheese and use Empire Kosher Turkey (always my meat of choice!).

Treif: Heck, ADD bacon!

SWEET AND SPICY (SUPERBOWL) RIBS

DIFFICULTY LEVEL: OY!

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There is always a balance to being sweet and naughty-- in the workplace, the bedroom, the kitchen.

Superbowl Sunday doesn't have to mean bland ribs and standard burgers.

Kick things up in the kitchen with this next dish.

There are two ways to make this yummy glaze-- with either honey or Chinese duck sauce.

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• Rack of ribs
• 1lb freezer bag
• 1/2 cup honey or duck sauce
• 3 tablespoons of red pepper flakes
• 1/4 cup of olive oil
• 1 teaspoon of minced garlic
  

Cut your ribs and place in the freezer bag. In a bowl, thoroughly mix your oil, honey or duck sauce, garlic and red pepper flakes.

Add more of less flakes for the degree of spice you like. Pour your glaze into the freezer bag and zip up, releasing as much air from the bag as possible.

Drop it in the fridge for up to 24 hours. In a preheated oven at 375, arrange the ribs in a row in a deep pyrex dish, with all of the glaze.

Cook for 35 minutes, flip, and put in for another 35-45 minutes. If you are doing this on the grill, cook for the initial 35 minutes in the oven to seal in the flavor THEN move to the grill for the remaining time.

How to plate: They won't be on there for long!

Parve: Just ignore this recipe :)

ALSO: This works great as a little Chinese-inspired appetizer!

TERIYAKI MINI MEATBALLS

DIFFICULTY LEVEL: OY!

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Who said meatballs have to be Italian and over pasta? Here is a fabulous recipe for a main course OR appetizer! (I prefer serving as an appetizer pricked with toothpicks)

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• 1 lb of ground beef or turkey
  
• 1/2 cup of (Soy Vey) Teriyaki sauce
  
• 1 teaspoon of Crushed (jar) Ginger

Easy Peasy.

Preheat the oven to 395.

Mix a 1/2 cup sauce and the teaspoon of ginger into the ground meat. Really work it into a thorough consistency.

On a tin foiled baking tray, roll the meat into cute little meatballs.

After 15-ish minutes, depending on your oven, take out.

How to Plate:

Be Modern- On a crisp platter, arrange in a straight line and puncture with toothpicks.

Be Cozy- In a bowl, fill with mini meatballs. On the side, display a container of toothpicks.

KEEP THE SPICE OF LIFE ALIVE!

DIFFICULTY LEVEL: OY VEY!

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In the Jewish tradition, we toast to "L'Chaim" -- to Life!

And with everything going on in our world: the environment, the economy, we must stay positive and keep that spice of life alive in our relationships.

Sharing experiences is the easiest way to stay connected with your partner.

So, bring him into that kitchen! Cook together.

This BRISKET dish is great to make as a couple-- have him prep the carrots and onions and let him slice the meat!

Having a fun experience in the kitchen makes an easy transition to having a fun experience after dinner.

* Don't be fooled-- this dish is perfect for family and friends too!

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• 4-6lbs of 1st cut brisket
• 2 onions – diced
• Paprika (lots)
• 2 bay leaf
• Pepper, salt, garlic powder
• 1 handful of diced Carrots
• ½ can chopped Tomato (drained)
• 1 can tomato sauce

Olive oil your pan. Sear brisket with onions over low, making onions light brown in color, add a lot of paprika!

Move meat and onions into a large pot. Cover in 1 can tomato sauce and 1/2 can of water, chopped tomato, carrots, peppers, bay leaf, and dashes of salt and pepper. Cover pot and cook for two hours on stovetop, no mixing. After two hours, let it cool... then slice brisket and put back with the sauce (in the pot) and cook another hour and a half. Add garlic powder, pepper and salt to taste!

How to Plate: This is so delicious, it doesn’t matter how it looks!