Saturday, March 26, 2011

Saffron Rice

Growing up in my home there was a mix of Haitian and Arabic foods. I didn’t always remember what everything was called, but I knew what was yummy. I don’t have many recipes from my childhood, but the ones I do have I will share.

Today I’m going to share a recipe that came from the Arabic side of the family. I don’t know if you every used Sazon by Goya (it’s a seasoning) but it adds flavor and color to your dishes. My mom would use it in rice. I love Jasmine rice but you can also use white rice.


2 cups Jasmine Rice
1 packet Sazon (by Goya)
Fresh parsley
Onion (5 slices chopped thinly)
1 lb. ground beef
Pine Nuts (as much you like)


You can try different types of meat instead of the beef. Cube steaks instead of ground works well with this dish.

The rice takes about 20 minutes to cook. After you add the rice to the water lower the heat to medium. When the water evaporates, add 1-2 tablespoons of butter, cover and heat on low until rice is cooked.

Pine nuts need to be watched constantly. Don’t do anything else when toasting the pine nuts because they can burn very easily. Remember to constantly toss or turn them.

If you have any questions, please let me know.

© Nadine Zawacki 2011

Tuesday, March 22, 2011

Juicy Lucy (Pork) – Part II

I want to encourage all of you to be creative with recipes. Change it up a bit. When I made the Juicy Lucy with beef it got me to thinking about using different types of meat. Tom and I were talking one night and we came up with this version.


1 lb ground pork
4 slices onion (minced)
Feta cheese

Heat your pan, cook for 6-7 minutes on each side and make sure you don’t press the top of the burger while it’s cooking.


If you have any questions or comments, please feel free to let me.

To make this Atkins friendly eat it without bread. Instead add your favorite vegetable and a side salad.

© Nadine Zawacki 2011

Saturday, March 19, 2011

Juicy Lucy – Part I

I watched a cooking show that featured this unique burger called the Juicy Lucy. Who invented it is in dispute, but the taste is not. It originated in South Minneapolis at either the 5-8 Club or Matt’s Bar. While watching the show it didn’t matter to me who invited it, it looked delicious. She I attempted to cook it.

The ingredients are:

1 lb ground beef (makes 3 burgers)
Cheddar & Provolone cheese

Cook on each side for 6-7 minutes. Don't press down on the burger (it will plump) and flip it once.

Enjoy the following video presentation:

What’s great about a burger is making it your way. Add the type of cheese you like. I like mixing two different types of cheese but you may only like one. The same goes for the toppings. You can add tomatoes, lettuce, avocado, mushrooms, etc. I find that with the juiciness of this burger – less is better.

If you have any questions, please leave a comment.

*To make this Atkins friendly just lose the bun add your favorite vegetable and a side salad.

Up next is Juicy Lucy Part II - my variation made with pork.

© Nadine Zawacki 2011

Video shot by Candice Fowler