Top Grilling Tips and Tricks

Top Grilling Tips and Tricks


With the weather getting nicer each day, everyone seems to be looking forward to gathering with friends and family for a fun BBQ this Memorial Day weekend! Before you fire up the grill, keep these handy tips in mind:

  1. A Clean Grill is a Happy Grill
    Its important to make sure your grill is clean before you start cooking. Use a metal brush to clean the grates in between every use. The grill is easiest to clean while it is still hot.
  2. Put a Lid on It
    You should keep your grill lid closed as much as possible. A closed lid speeds up the cooking time, keeps the grates hot, prevents flare-ups, and traps the smokiness to enhance the flavor of your meat!
  3. Avoid the Cold
    Always let your meat come to room temperature (up to a half hour) before grilling. This allows for a more even cook.
  4. The Right Temperature
    Considering it is often difficult to tell the temperature of meat by touch alone, it is best to invest in a meat thermometer. Everyone likes their meat cooked differently and having this handy tool will ensure the food is to their liking.
  5. Less is More
    Don’t move or flip the meat around too often. Once is typically enough for most cuts. If the meat is sticking, let it continue to cook. It should be easy to remove once it is ready to flip.
  6. Don’t Squish the Meat
    When you press down on meat with a spatula, you may be letting out the fat moisture, which will cause a loss in the flavor you love. Let the meat cook without squishing it.
  7. Undercooking
    Food generally continues to cook after it is removed from heat. Temperature can increase up to 5 degrees after it leaves the grill, so make sure it is just slightly undercooked before you remove it.
  8. Stop Flare-Ups
    Flare-ups happen occasionally and can ruin your food. Keep a spray bottle of water handy to take care of those flare-ups if they do occur.
  9. No Lighter Fluid
    While it may be tempting to use in some situations, lighter fluid evaporates and produces chemical fumes. Stick to chimney starters and lighter cubes for a more effective grilling experience.
  10. Let the Meat Sit
    Allow meat to sit undisturbed for a few minutes (depending on the size) before it is served. This allows juices to redistribute and deliver the flavor you love.

Zucchini Penne Recipe

Summer is right around the corner and it’s time to lighten things up. As a meal or a side, this simple pasta dish is fresh and full of flavor.




  • 16 oz penne pasta
  • 4 tbsp. EVOO
  • 3 c. chopped zucchini
  • 1 c. peas
  • 1/2 c. freshly grated parmesan cheese 
  • 1/4 c. chopped basil
  • 2 tbsp. pesto
  • salt & pepper


  • Bring 4-6 quarts of water to a rolling boil, add salt to taste and the penne, and stir until al dente. Drain and reserve 1 cup of the cooking water.
  • While pasta cooks, heat 1 tbsp. of EVOO in a skillet on medium heat. Add zucchini, season with salt and pepper to taste, and cook, stirring occasionally, until lightly browned (about 5 minutes).
  • As zucchini finishes, add peas for the last 2 minutes of cooking.
  • Return drained pasta to pot and add in zucchini, peas, and remaining EVOO. Add in pesto and parmesan (reserve 2 tbsp. for topping) and stir for 1-2 minutes. Add pasta cooking water as needed to thin sauce to preference.
  • Remove from heat, stir in basil.
  • Sprinkle with the remaining parmesan and serve immediately.
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Chicken Meatball Meatloaf

When you’re doing most of your cooking at home, you have to get creative in the kitchen. This recipe for Chicken Meatball Meatloaf packs flavor into a hybrid recipe that will surely please. 



  • 1lb of ground chicken breast 
  • 1/4 white or sweet onion 
  • 2 cloves of garlic 
  • 1/3 c. bread crumbs
  • 1/3 c. panko 
  • 2-3 tablespoons of grated parmesan cheese 
  • 2 eggs
  • EVOO 
  • Italian Seasoning
  • Salt
  • Pepper
  • 1/2 c. or more Tomato Sauce
  • 1 c. Shredded Mozzarella


  • Preheat oven to 350 degrees
  • Using a food processor (or you can manually chop), mince the onion and garlic into a “chunky” paste 
  • In a medium mixing bowl, thoroughly combine ground chicken breast and onion and garlic paste
  • Next, add in bread crumbs, panko, grated parmesan cheese, eggs, Italian seasoning, 1/4 teas. of salt 1/4 teas. of pepper (or more, depending on preference), EVOO, and combine thoroughly (or your typical meatball seasonings)
  • In an oiled glass cooking dish, spread the meat blend evenly and pat down gently to fill the dish
  • Top with Tomato sauce, of your choice, and spread evenly
  • Sprinkle shredded mozzarella evenly on the sauce
  • Cook for 40+ minutes (or depending on your oven) minutes, or until the internal temperature reaches 165 degrees
  • Let rest for 5-10 minutes before serving and enjoying 


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Tabbouleh Recipe

Spring is in the air, and most of us want it on our plates. If you’re looking for the perfect side that tastes as bright as it looks, try your hand at homemade Tabbouleh.


  • 1/2 c. bulgar 
  • 1 c. diced cucumber 
  • 1 c. diced tomato 
  • 1 teas. fine sea salt
  • 3 bunches of curly parsley 
  • 1/3 c. chopped fresh mint
  • 1/3 c. thinly sliced green onion
  • 1/3 c. EVOO
  • 3-4 tbsp. lemon juice 
  • 1 clove of garlic 


  • Cook bulgar wheat, drain excess water, and let sit to cool. 
  • Combine diced tomato and cucumber with salt. Stir and let sit. Strain any excess liquid. 
  • Chop (or use a food processor) parsley. Transfer to a large mixing bowl. 
  • In the mixing bowl with the parsley, add chopped mint, green onion, and cooled bulgar, and mix. 
  • Incorporate strained cucumber and tomato  
  • In a separate mixing bowl or large measuring cup, whisk lemon juice, EVOO, garlic, and 1/2 teas. of salt. Add this mixture into the large mixing bowl and combine thoroughly. 
  • Adjust according to personal taste, you may want to add in more lemon juice or salt. 
  • For maximum flavor, let sit for 15 minutes before enjoying. 


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Loaded Hummus

Loaded Hummus 

Why does it seem as soon as you can’t have something you want it? Trick your taste buds into forgetting about meat (at least on Fridays through Lent) with this recipe for Loaded Hummus. It’s customizable, good for you, and easy to make. 


Hummus (recipe yields 2 cups) 

  • 1 can of chickpeas, rinsed 
  • 3-4 minced garlic cloves 
  • 1/4 c. tahini 
  • 2-3 tablespoons of lemon juice
  • 1 tablespoon of EVOO 
  • 1/2 teas. (or to taste) Cumin 
  • 1/4 teas. of kosher salt 
  • 2-3 tablespoons of water (optional, depending on desired thickness) 


These are just suggestions, have fun with it and add any vegetables you’d like! 

  • Quartered – Halved red onion, diced 
  • 1/4 c. chopped olives of your choice 
  • 1/4 c. chopped cucumber 
  • 1/4 c. canned (rinsed) chickpeas 
  • 1/4 – 1/2 c. quartered grape or cherry tomatoes 
  • 2-3 tablespoons of feta 
  • EVOO to finish 

A food processor or blender is required.


  • Blend your garlic, tahini, lemon juice, EVOO, cumin, and kosher salt in a food processor. Scrape down sides with a spatula to ensure there aren’t any large pieces of garlic. 
  • Add in half of your chickpeas, and blend. Scrape down sides with a spatula. Add in the remaining half. 
  • Once blended, assess the thickness; if it’s too thick, add a tablespoon of water, and blend. The desired consistency you’re looking for is a thick batter. You want your hummus to stick to whatever vessel you’re using to transport it into your mouth (pita, carrots, celery, pretzels, etc.). 
  • Transfer your hummus to a shallow (1-inch deep), wide bowl or plate and distribute evenly.
  • Top your hummus and finish with a drizzle of EVOO. 
  • Enjoy! 


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Lover’s Specials

Enjoy Roma Foods’ Valentine’s Specials Friday, February 12th – Sunday, February 14th, 2021. Call 518-785-7480 for a prompt pick-up. 

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Italian Buffalo Chicken Dip

One of our favorite game-time go-to’s is buffalo chicken dip. The heat balances well with a variety of “vessels” such as fresh vegetables, chips, and even crackers. Recently, we decided to kick our dip up a notch by adding fresh peppers. We enjoyed ours with toasted pita chips, carrots, and celery sticks. Everything you need to enjoy this snack and so much more can be found at Roma’s. 



8 oz. cream cheese

½ cup ranch dressing

½ cup Buffalo wing sauce 

2 cups shredded chicken (cooked)

½ cup blue cheese crumbles 

¼ c. red bell peppers (chopped up)

2 tablespoons hot peppers (chopped)

1 Jalapeño pepper (chopped up) 

Any other peppers you like! 



  1. Heat oven to 350 degrees
  2. Blend cream cheese, ranch, and wing sauce until thoroughly mixed. 
  3. Fold in shredded chicken, bell peppers, and blue cheese crumbles 
  4. Spray a deep cooking dish with cooking spray. Add your dip into the dish.
  5. Bake for 20 minutes, or until cheese i b
  6. Top off with chopped jalapeño and red peppers. Enjoy!

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Anisette Cookies

We love the holidays because that means more excuses for testing out new baking recipes. Recently we have been really craving Anisette Cookies, so we decided to make some! It only took about 30 minutes total for prepping and cooking. They melted in our mouth with every bite, we just had to share the recipe. Here’s what you need to know, and be sure to stop by and see us for your ingredients. We will even point you in the right direction! 


Cookie Ingredients:

4 cups all- purpose flour

1 cup white sugar

½ cup milk

2 eggs

1 tbsp baking powder

¾ cup vegetable oil

1 tbsp anise extract



1 tsp anise extract

1 cup confectioner sugar 

2 tbsp hot water 


Cookie recipe:

  1. Preheat oven to 375 degrees. 
  2. Mix flour, baking powder, and white sugar together. In the center add oil, milk, 1 tbsp anise extract, and eggs. Keep mixing until the dough feels sticky. 
  3. Section off doughs into 1 inch pieces. Roll into balls and then place on a greased cookie sheet, each 1 in apart. Bake for 8 minutes. 
  4. Dip in the icing immediately. 


Icing recipe:

  1. Blend 1 tsp anise extract, and 1 cup confectioners sugar. Add in enough hot water until it forms a smooth texture. 


We hope you like this recipe as much as we did. Be sure to share your thoughts with us. 


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