Inner Chef

Enjoy your kitchen, your food and your inner chef

Leave a comment

Moroccan Spiced Meatballs with Spinach Couscous

Moroccan Spiced Meatballs with Spinach Couscous   Serves: 2

(from Plated)


2 Pita breads; divided

8 oz. whole milk

1 orange bell pepper; cut into ¼ inch pieces

Herb Mix (rough chopped together)

1/8 oz. fresh mint

1/8 oz. fresh oregano

1/8 oz. fresh parsley

1 lemon; divided

4 cloves garlic; divided

½ cup Israeli couscous

2 oz. baby spinach

1 tsp. ras el hanout, divided

2 tsp. harissa; divided

12 oz. ground beef

1 (15 oz.) can crushed tomatoes

1 egg

2 tsp. Olive oil

Kosher salt



  1. Preheat oven to 450°. Bring a medium pot of water of a boil over high heat. Rinse all produce. Quarter pita breads. In a medium bowl, combine milk and 1 slice pita bread; set aside to soak for Step 4. Mice garlic.
  2. Once water is boiling, stir in couscous and cook, still over high heat, until tender; about 8 minutes. Drain and transfer to large bowl. Reserve pot for later. Add spinach, bell pepper, juice of ½ lemon, ¼ tsp. Kosher salt and black pepper as desired to couscous. Stir to combine and wilt spinach slightly, then cover with foil to keep warm.
  3. Line baking sheet with foil. Gently squeeze milk from milk-soak pita; discarding excess liquid and place pita bread in medium bowl with ½ of ras el hanout, ½ of harissa, ½ of herb mix, ½ of minced garlic, egg, and ½ tsp. of salt. Add ground beef and using your hands, mix well, then form into 10 equal size balls. Arrange meatballs on foil lined baking sheet, spacing apart.
  4. Bake for 10 minutes. Meanwhile, on a separate baking sheet, arrange remaining pita bread slices in a single layer. After baking meatballs for 10 minutes bake pita bread in oven with meatballs for 10 minutes longer until pita bread is golden and meatballs are cooked through.
  5. While meatballs are baking; heat olive oil in the pot from couscous over medium-high heat. When oil is shimmering, add remaining garlic, remaining ras el hanout and remaining harissa. Cook, stirring until fragrant (1-2 minutes). Add crushed tomatoes. Bring to a boil, the reduce heat to medium. Simmer for 6 minutes. Add juice of remaining lemon and ½ tsp. Kosher salt.
  6. Once meatballs are done, toss into sauce and turn to coat. Divide couscous between plates and top with meatballs. Pour over any remaining sauce and garnish with remaining herbs.




Leave a comment

Thanksgiving Recipes

Turkey, ham, roast beast, take-out…

Every year we go through the same headaches of deciding what to cook, when to start cooking it and what to do with the leftovers (if there are any leftovers).

Here at Inner Chef, you will find recipes for brines, tips for grilling your bird, making a roast beast, ham or just about anything else you choose to serve, side dishes too! We have so many recipes for side dishes too. So enter a recipe or a word in the search engine or search by genre (entrée, dessert, side dish, etc.) and take some of the guess work out of your holiday meals.

Happy Cooking from Inner Chef!

Leave a comment

Docia’s Meatballs

Docia’s Meatballs


Ritz cracker crumbs

1 egg

½ tsp minced garlic

½ tsp. dried parsley

½ tsp. dried celery

1 small green bell pepper, diced

1-1/2 pounds ground beef

Milk (if mixture is dry)

Add all ingredients together and roll into tiny bite-sized meatballs.

Bake at 425 degrees for 15 minutes. What you don’t use can be frozen after they are baked.


8 oz. blackberry jelly

1 jar Chili Sauce (size of cocktail sauce)

Put ingredients in a slow cooker and stir. Add meatballs and stir occasionally. Simmer 1 hour.

Chef’s Note: You can find the recipe for the Mac & Cheese under “Lisa’s Baked Mac & Cheese”

Leave a comment

Red Chimichurri Sauce

Red Chimichurri Sauce

1 large red bell pepper; seeded and cut into large chop

1/2 cup packed cilantro leaves

1/2 cup coarsely chopped onion

1/4 cup red wine vinegar

2 tsp. garlic; chopped

1 tsp. ground cumin

1 tsp. dried oregano leaves

1/2 tsp. Kosher salt

1/2 tsp. smoked paprika

1/4 tsp. crushed red pepper flakes

splash of fresh lemon juice (optional; wait until it chills for 30 minutes to make your decision)


Put all (EXCEPT FOR LEMON JUICE) of your ingredients into a blender or food processor and process until all ingredients are well blended and finely chopped.

Put sauce into covered container and place in fridge for 30 minutes so that the flavors can marry. Once you hit the 30 minute mark; taste the sauce and see if you would like twang. If so, add a splash of fresh lemon juice and stir well.

You can use this sauce over steak and put it on the grill.

Mix with shredded smoked beef brisket for tacos.

Mix a little with your taco meat for that extra zing.

Keep in an air-tight container in the fridge for up to 7 days or freeze for up to 2 months.