Tuna Meatballs

photo 4

I know this probably sounds crazy but tuna meatballs are super delicious.  This actually just fell into place tonight when I was making dinner.  I didn’t have enough time to run out and get ground meat; Especially since around dinner time the supermarket is always packed.  So of course I started to look through my cabinets and found my tuna cans.  I start talking to myself saying “I wonder if this would work,” and began to add some of the ingredients that I usually use for meatballs.  But since this is fish I added a zest of lemon for some freshness and I also ground up some pine nuts.

I made my pasta as usual (make sure to salt the water its your only chance to season your pasta.)  I also had a jar of vodka sauce in which I added the meatballs.  Super easy and affordable meatballs.


3 cans Tuna in water, drained

1 teaspoon Lemon zest

2 eggs, beaten

1 cup Breadcrumbs

Salt & Pepper, to taste

1/2 teaspoon crushed Red Pepper flakes, optional

1 teaspoon dried basil

1 teaspoon dried parsley

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon onion powder

2 tablespoon pine nuts, grounded

Extra Virgin olive oil, for frying


Take a large bowl add all of the above ingredients except for olive oil.  Mix together and then begin to form golf size meatballs.  Next take large skillet on medium to high heat. Drizzle olive oil.  Don’t over crowd you skillet.  Fry for about 4-5 minutes until balls are golden brown, Place them on a paper towel.

After all the meatballs are fried place them into the sauce of your choice.  Simmer for about 25 to 30 minutes.  Plate and enjoy.

This slideshow requires JavaScript.

About these ads

2015 Chevy Tahoe



This post has nothing to do with food but its one that I wanted to share with you as my viewer.  I had the pleasure of testing out a 2015 Chevy Tahoe for a week. As soon as this beautiful truck pulled into my driveway my kids were jumping up and down of excitement. This truck was fully loaded with all the best that a Chevy Tahoe can offer.

I had an event that week in NYC and it was one of the most comfortable cars to drive.  It was weird that it didn’t feel like a truck it had the comfort of a regular size car.  Storage in the center console is large enough to fit a laptop computer or hanging files. Plus, the available 8-inch diagonal color touch-screen slides up to reveal space behind the display to store cell phones, wallets or other valuables.  Love having all this space especially with kids. Tahoe LTZ models have standard heated and cooled leather-appointed front bucket seats. The convenience of available power-release second-row and fold-flat third-row seats — the fastest power-release second-row and power-folding third-row seats of any competitor — and the versatility of a flat load floor to store cargo. With the second- and third-row seats folded flat, the all-new Tahoe offers 94.7 cu. ft. of cargo Talk about being in a quiet car. Tahoe features an acoustic-laminated windshield and triple-sealed inlaid doors to help reduce wind and exterior noise in the cabin. Stay connected with your hands safely on the steering wheel using Bluetooth wireless. Simply pair your compatible Bluetooth-enabled smartphone with Chevrolet MyLink or connect through one of the six available USB ports, and you can have access to your entire contact list, personal playlists and select mobile apps. Makes life so much easier especially on the road. Tahoe offers a maximum towing capacity of up to 8,500 lbs — plenty of power to tow boats, ATVs and whatever else you want to bring along.

I just wanted to share this with you. Even though I’m not an expert I do know what I like in a car.

This is my opinion and my opinion only.

This slideshow requires JavaScript.

Cookie Butter Cup

photo 7

As some of you may know I have a sweet tooth. I can’t go without having dessert after dinner.  I love experimenting with different things.  I wanted to try and make a peanut butter cup but instead of using peanut butter I went ahead and used Trader Joe’s cookie butter.  If you haven’t tried cookie butter you need go out and get it right now.  Anyway the filling is cookie butter and some graham cracker crumble.  My kids enjoyed this so much they even dipped it in milk.  I hope you enjoy. This would be a great idea to make mini ones for birthdays or even for gifts. 


4 cups Semi Sweet Chocolate Chips

1 cup Trader Joe’s Cookie Butter

2 tablespoons unsalted butter, room temperature

1/4 cup Confectioners Sugar

1/2 cup Graham Cracker Crumble


Line 6-12 muffin tins with paper cupcake liners.  Melt the chocolate chips on a double boiler.  Next distribute 1 tablespoon or a cookie scooper of melted chocolate into the bottom of the trays. Bang the tray on the counter so it flattens and becomes nice and smooth. Place in the freezer for 15 to 20 minutes.

Next with an electric mixer, mix cookie butter, sugar and butter. Blend until smooth. Take the tray out of the freezer and add the same amount of cookie butter as you did with the chocolate in the trays and sprinkle graham cracker crumble. Bang on the counter again. Place in the freezer for another 10 to 15 minutes.  Repeat final step with the last of the chocolate. Finally place back into the freezer for another 15 minutes.  Enjoy with a glass of milk, coffee or even some wine.

This slideshow requires JavaScript.

Atlantic City Food and Wine Festival


I am so honored and excited to be part of the Atlantic City Food and Wine festival this year.  I will be at the Grand Market July 26th, doing a demo and will also have a booth, signing cookbooks and sampling my gluten free peanut butter cookies. I hope you stop on by http://ac.gourmetshows.com/roberta-pipito/.  This is such an amazing event. You don’t want to miss out on this summers biggest event. Caesars Entertainment Atlantic City is proud to present the Atlantic City Food and Wine Festival’s sixth annual celebration, beginning Friday, July 25, with events taking place throughout the weekend. The three-day culinary and spirits festival is the leading food and wine festival in the market and will feature a star-studded roster of some of the country’s most renowned culinary experts and TV personalities. Headlining chefs include returning celebrity Chef Robert Irvine, a proven fan-favorite of festival guests;and the inaugural participation of James Beard award-winning chef and TV personality, Marcus Samuelsson, Co-Creator and Executive Chef of the acclaimed Red Rooster restaurant in New York City; more celebrity chef announcements will be made in the coming weeks.

 Additionally, in response to the success of The Barefoot Beach Soiree event last year, the majority of the weekend’s events will be hosted in beachfront and courtyard locations, allowing guests to celebrate this iconic festival outdoors and under the stars. One of the signature outdoor events of the year will be the “Burger Competition,” a first-time event for the Atlantic City Food & Wine Festival and one that has risen to popularity at many of the other popular food festivals in the country such as South Beach and New York. The Burger Beach Bash presented by “The Beef Checkoff” will be tented on the beach, replete with a Beer Garden and live music.

 “The Sixth Annual Atlantic City Food and Wine Festival will feature exciting chefs and an incredible new outdoor format, a true celebration of our beachfront location, that we are really proud to bring to our guests this year,” Jason Spencer, Vice President of Entertainment, Nightlife and Lifestyle Marketing for Caesars Entertainment. “We invest significant time and thought into refreshing the festival year-over-year to reflect the interests of our ticketholders and provide a weekend of unexpected programming that folks can look forward to. With the festival moving outside along the Atlantic City Boardwalk, we are proud to showcase the beautiful beach outside our doors and host both new visitors and familiar faces.”

 The 2014 festival will present an acclaimed roster of both local and national talent and will once again showcase several of the world’s greatest culinary influencers as well as authorities in the wine, beer and spirits industry. With access to a multitude of outdoor events including delicious tastings and instructive demonstrations, the festival will offer delicacies for every palate. New and some returning festival highlights include:


The Barefoot Beach Soiree: It’s time to let loose and have some fun, when the sun goes down, the festival heats up. Enjoy an evening beachside party while savoring refreshing cocktails and gourmet passed appetizers.


The Burger Beach Bash: Underneath the festival’s signature white tents the region’s top burger maestros have been carefully selected to bring their best burger recipes and unique side dishes to the Atlantic City Food and Wine festival to compete for people’s hearts and stomachs. Each offering will be perfectly accented by refreshing Beer Garden and wine samples, grab a napkin, foodies, and dig in!


Clam Bake: Calling all seafood living foodies for this adventure! The Atlantic City Food and Wine festival is bringing the epitome of this New England tradition to the Jersey Shore with a full-blown Clam Bake. Bally’s Beach will be transformed into a New England backyard with this summer’s Clam Bake, fully equipped with traditional menu items like lobsters, clams, corn-on-the-cob and an atmosphere that feels like home while your feet are in the sand.


The Grand Market: Foodies, prepare your palate for perfection! The signature event of the Atlantic City Food and Wine Festival, The Grand Market will most certainly be the indulgence highlight of your year. Eat and drink your way through this eclectic tasting village. Featuring a wide selection of foods, wines, craft brews and liquors from world-renowned culinary masters, you will experience a true flavor adventure during your three-hour gourmet journey. And when you find something you love, take it home with you! Purchase your favorite flavors while culinary demos by celebrity chefs provide you with tips to enhance your home dining experiences.


Blues Brews & BBQ: Throw on your boots, food-lovers … this festival is taking a tasty trip to the south! Kick your feet up as BBQ vendors take over and cook up some the best ribs, chicken and brisket you’ve ever tasted. And let’s not forget about the ice-cold beer! While you’re here, you can purchase some of the latest BBQ merchandise around.


Tickets for the Atlantic City Food and Wine Festival can be purchased online at http://www.caesars.com/content/microsites/acfoodandwine.html, http://www.ticketmaster.com or by calling Ticketmaster at 800-736-1420.


Dragon Fruit, Straberry Mojito

photo 1

Summertime is in full swing with pool parties and BBQs. This drink is one that is not super sweet, but instead refreshing. The sweetness is coming from the fruit itself; so there are no added sugar or sweeteners. When I came across the dragon fruit, I knew that I wanted to try it and as I was eating it I wanted to incorporate into a drink. I also came across a sparkling water from vintage that is a limited edition mojito flavor. The combinations worked. I hope you enjoy it.


1/2 of a Dragon Fruit, scoop out
4-5 strawberries
1 cup water
3-4 shots of Coconut rum
8 mint leaves, extra for garnish
Mojito sparkling water, topper
6 ice cubes


Take a blender add, dragon fruit,  strawberries, water and blend. Next take ice and rum and blend for another couple seconds.

Pour into serving glass. Pour a bit of mojito sparkling water and garnish

photo 2

Banana coconut chia pudding

photo 3

It’s been a super busy couple of weeks. Sorry for being MIA on the blog.  Of course, you should follow me on twitter, instagram, and facebook too if you aren’t already.  I’m constantly on the go, so I update those more often with news and fun little things.  Back to this delicious recipe though… Now that it’s summertime we do a lot of our cooking on the grill. I love to make lots of fresh fruit desserts without too much baking. This idea came to me one night while we were thinking about what to have for dessert.  We wanted something somewhat healthy for you and fast.  I found coconut milk, a box of banana pudding, chia seeds and nectarines.  Now usually I would make the banana pudding from scratch which is super easy but I didn’t have bananas in the house. The results of my concoction were awesome.  The flavor was awesome.  This is a great little treat if you’re on the run or running out of time for a party dessert idea. 


1 box Jell-O Banana cream flavor pudding  (instant pudding) 

1/4 cup chia seeds

2 cup coconut milk

2 nectarines, sliced


In a medium bowl stir together pudding powder and coconut milk. Next mix in the chia seeds. Take small bowls and line the bottom of them with nectarine slices.  Now pour the pudding mix on top.  Place in the refrigerator for about 8-10 minutes. Enjoy

The Great Chefs Event


Another year to raise money for an amazing cause. This event is a not to be missed in Philadelphia, PA more than 40 of the world’s greatest chefs will convene in the ninth annual Great Chefs Event, hosted by James Beard award winner Marc Vetri, restaurateur Jeff Benjamin, and James Beard award winner Jeff Michaud. The event will benefit Alex’s Lemonade Stand Foundation and The Vetri Foundation for Children. More than 1,200 guests will gather at Urban Outfitters World Headquarters on Philadelphia’s waterfront Navy Yard for the foodie charity event of the year, with an exclusive VIP after party at Alla Spina for sponsors and VIP ticketholders.

Marc Vetri has hand-selected the list of participating chefs, calling on his renowned chef friends from around the world, top talent from LA to NYC, Chicago to Italy. The chefs will donate their time, talent, and food, creating delicious samplings for guests in the walk-around tasting gala of the year. In addition to fine food, representatives from the best distilleries, wineries, craft breweries, will also be present, including Greg Lindgren from Rye in San Francisco, Tim Staehling of The Hungry Cat in Los Angeles and more (Please see a complete list of beverage participants below). Guests will enjoy an evening of music and mingling, as well as silent and live auction items, all in the name of charity. Auction items include one-of-kind experiences such as participating chefs preparing private dinners at home and a guided tour through Belgium with stops at museums, breweries, historic bars, shops, Michelin starred restaurants, led by award-winning beer expert Tom Peters (Monk’s Café).

Ten years ago, Marc Vetri and Jeff Benjamin met Liz and Jay Scott, who were carrying on the work that their amazing daughter Alex had started, to help find a cure for all kids with cancer. They were moved by Alex’s story, and by the perseverance with which Liz and Jay honored her vision. As many do, they walked away from that conversation asking, “What can we do to help?” Their answer was to host the first Great Chefs Event, which brought eight local chefs and 100 guests to The Restaurant School at Walnut Hill College, raising $50,000.00. “The event has grown beyond belief from 100 guests to more than 1,000; from $50,000 in donations to more than $1 million; from eight chefs to 40 and the event has even expanded beyond Philadelphia with chefs taking the concept to LA and New York,” said Liz Scott, Alex’s mom and co-executive director of Alex’s Lemonade Stand Foundation. Vetri and Benjamin, meanwhile, inspired by the impact of their efforts, founded Vetri Foundation for Children in 2008 to give back in the area they know most about— healthy food and nutrition for Philadelphia’s youth. This year’s event benefits both organizations.

Participating chefs include veterans of the event and several noteworthy newcomers. Returning chefs include Tom Colicchio, renowned chef and head judge on Bravo’s Top Chef; as well as several other famous faces including the Food Network’s Iron Chefs Jose Garces and Michael Symon. Several of the other participating chefs are James Beard Award winners and nominees, including host chefs Marc Vetri and Jeff Michaud, Jon Shook (Animal, Son of a Gun), Michael Anthony (Gramercy Tavern), April Bloomfield (The Breslin Bar & Dining Room), Nancy Silverton and Matt Molina (Mozza), among others. Newcomers to the event include Philadelphia’s Kevin Sbraga, Timon Baloo of Miami, and Alon Shaya of New Orleans. (Please see complete list of 2014 Great Chefs Event participants below.)

“Each year, we brainstorm about how we can improve the event for two worthy causes. The Great Chefs Event has grown from a small-scale local charity event to an inspiring culinary gathering,” said Jeff Benjamin, co-founder of the Vetri Foundation for Children. “Marc Vetri calls on his personal ties to the culinary world and award winning chefs fly in from all over the globe. It’s amazing to be a part of an event of this size and to witness the dedication of the talented chefs, as well as the commitment of the volunteers and sponsors.”

This year, the after-party will be held at Alla Spina, a Vetri family restaurant. VIP ticketholders and sponsors of the event will have the exclusive opportunity to rub elbows with all of the talented chefs in an intimate setting. The late night after-party shuts down the block and promises live entertainment, music, food, drinks, celebrity guests and a convivial atmosphere. Guests can expect barbecue from Chef Adam Perry Lang, additional bites from Vetri Family chefs, cocktails, and the complete insider industry experience.

For more information and to purchase tickets visit http://www.vetrifoundation.org/news-and-events/great-chefs-event/




Zucchini ribbons with Aglio e Olio


We are big fans of pasta in our house. But summer months sometimes makes it hard to have heavy pasta. One of the easiest veggies I found to substitute pasta is zucchini. To prepare this I use a mandoline which makes those beautiful strips for you. My kids absolutely love this dish. Great to serve for a datenight or family and friend dinner.

2 Zucchinis, sliced thin using a mandoline slicer
1/3 cup of Extra Virgin Olive Oil
6-7 Garlic cloves, minced
½ Teaspoon of Crushed red pepper flakes
Pepper, to taste
½ Cup Parsley, chopped
2 Tablespoons of anchiovies
Parmesan cheese for topping, optional

Add olive oil to large sauté pan over medium to high heat. Add anchovies and crushed red peppers, cook for about a minute. Then add garlic and pepper. Start to add the zucchini slices and toss everything together with tongs. Cook for about 5 to 6 minutes until soft. Next toss in the parsley, place in a large dish or into individual dishes and top with Parmesan cheese.

Chima Brazilian Steakhouse


Last week I had the pleasure of heading to Chima steakhouse for the first time in Philadelphia.  I love going to Brazilian steakhouses.  They just take me back home to Brazil or to my childhood.  I still cook Brazilian food for my kids, but it’s nice to have the option to go out now and again.

Chima has a nice decor with a comfortable bar area and a big floor space for the restaurant part. The buffet is set in the middle of the restaurant, which makes it great for anywhere you are seated. The selection of food was outstanding.  The variety of salads at the buffet was immense.  I particularly loved the black beans (feijoada) which is a classic dish in Brazil.  The meat selection was quite impressive and they even added fish, which a lot of the smaller places don’t serve.

The drinks were very authentic, which if you haven’t tried a caipirinha it’s a must (passion fruit is my favorite). The dessert selection had the classic Brazilian favorites like pudim (flan) and passion fruit mousse. I really wish they would have more Brazilian desserts, but with all of the food choices, there is hardly room at the end.

All and all the restaurant is a must try on my list. The place is very clean and staff is very helpful; especially if it’s your first time attending a Brazilian steakhouse. Just remember to come hungry and eat slowly and enjoy.

This slideshow requires JavaScript.

An egg for every occasion



Here is a different kind of summer drink for you. It’s a made with egg whites.  Yes, egg whites.  One of the safest eggs I found to make delicious things like raw cookie dough and froth drinks like this is Safest Choice Eggs. I know you might be thinking about Salmonella bacteria.  Well when buying eggs to use in raw recipes I suggest first do your research and then buy pasteurized. The pasteurization process is designed to kill any bacteria in the egg. Only thing with using pasteurized eggs is that it loses some of its flavor. 

After having a couple different froth egg drinks out in different restaurants, I went ahead and decided to give this a try at home.  I hope you enjoy this delicious drink and have peace of mind in what you’re serving and drinking.  Make sure to check out Safest Choice Eggs or click on the banner.


1 Safest Choice Egg white

1/2 Shot Peach schnapps

1 Shot Coconut rum

1/4 Cup Lemon juice

1/4 Teaspoon Orange zest

1 Strip of Orange peel

Ice Cubes

Club Soda, topper


In a shaker add all the ingredients, except orange peel. Shake for 2 minutes. Take a martini glass and rub the orange peel inside the glass.  Pour drink into martini glass. Enjoy #SafestChoice and remember Pasteurized = Peace of Mind