Tag Archives: recipe

Plantation Biscotti

The traditional almond and anise flavors were traded for the bright Hawaiian flavors of coconut, macadamia and luscious pineapple. Aloha !

Preheat oven 180c/350f

Parchment paper or non- stick spray

Cookie sheet

2 Eggs

¾ cup Sugar

2 ½ cups Flour

1 teaspoon Sea Salt

1 ½ teaspoon Baking Powder

½ cup Coconut Oil

2-3 drops Coconut Extract

½ cup Toasted Macadamia Nuts or Almond slivers

½ cup Chocolate Pieces

¼ cup diced dehydrated pineapple pieces

2 splashes Coconut Milk (maybe a little less depending on how wet your dough is)

Mix together egg and sugar until light in color.

Add Coconut Oil and extract and mix well.

In a separate bowl combine

Flour ,salt, and baking powder.

Add dry mixture a little at a time to the egg mixture combine after each addition.

If too dry, add a splash of coconut milk or two.

Gather dough and place on a floured board and knead until dough comes together, about one minute.

Gently fold in chocolate chips ,nuts and pineapple bits.

Divide dough in half. Shape into 2 logs about 12” long and 2” wide.

Flatten the tops a bit.

Bake for 30 minutes

Remove from oven and let stand for 10 minutes.

Transfer log to wooden board.

With a sharp knife, cut diagonally into 1” slices.

Stand each biscuit on the cookie sheet and bake for another 30 minutes.

Mango Banana Muffins

Soft on the inside, crunchy on the outside with pops of mango and walnuts through and through.

Preheat oven 190c/350f

muffin tins

3 cups flour

1 1/2 teaspoon salt

1 1/2 teaspoon baking soda

1 1/2 cup sugar

1 cup vegetable oil

3 eggs

4 mashed bananas

2 golden mangos- carefully peeled and diced

1 cup chopped walnuts halved

2 tablespoons – sugar to sprinkle

Mix flour, salt, and baking soda.

Add sugar, oil, and eggs.

Beat well until just incorporated.

Add bananas mashing them with your hands as you add them to the bowl.

Beat until incorporated.

Fold in nuts and mangos.

Pour into a greased muffin tins (or line with baking papers)

Fill almost to the top and sprinkle with sugar.

Bake until golden brown.

Start testing muffins for doneness with a wooden skewer at 25 minutes.

Remove from oven

Cool 10 minutes in pan before indulging

Pollo Fritto Mio

Burrata is a pulled cheese like Mozzerella. Its rich and creamy and soft on the inside when broken open. You can find it at most grocery stores nowadays but if you cannot find it, a fresh soft Mozzerella in water is a nice substitute.

Large non stick frying pan

2 wide dishes for dredging

Olive Oil- enough to cover the bottom of the pan

2 Chicken Breasts-pounded

Combine in one dish _

½ cup Bread Crumbs

½ teaspoon Salt

1/8  teaspoon Pepper

½ teaspoon Parsley

In the other dish _

1 Egg –beaten with a fork

Heat pan . Add Olive Oil.

Dredge Chicken first in egg , and then in bread crumbs covering both sides thoroughly.

Place breaded chicken in hot pan and fry on one side until golden brown ,about 5 minutes, repeat on remaining side for another 3-4 minutes.

Remove from pan.


Tomato Topping_

Toss  together in a bowl_

Arugula 1-2 cups (half of a bag)

Mini Heirloom tomatoes about 10-sliced in half

1 Burrata-  torn in small pieces

sprinkle of salt

pinch of pepper

drizzle of olive oil

drizzle of balsamic vinegar

lemon wedge

Place Arugula topping  on top of chicken, squeeze with a little fresh lemon and serve.

Blue Velvet Cake

Why Not?

2 round cakepans

Preheat oven 180c/350f

3 cups all-purpose flour

11/2 tablespoons unsweetened cocoa powder

1 tablespoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, room temperature

1 3/4 cup granulated sugar

4 large eggs, room temperature if possible

2 teaspoons vanilla extract

1 cup buttermilk

1 1/2 pints blueberries

Blue Food Coloring

In a medium bowl combine flour , cocoa powder, baking powder and salt.

Beat butter and sugar until fluffy.

Add eggs one at a time combining well after each addition. Add vanilla.

Alternately add buttermilk and flour in small batches until all combined.

Scrape down the sides and bottom of the mixing bowl with a rubber spatula to ensure all ingredients are incorporated.

Be mindful not to over mix the batter.

Stir in blue food coloring until you achieve your desired shade of blue.

Carefully fold in berries.

Equally divide batter into baking pans.

Bake for 25-30 minutes or test by inserting wooden skewer. Cake is done when wooden skewer comes out clean.

Cool for 15 minutes before removing from pan.

Cool Cakes completely on wire racks.

Cream Cheese Frosting:

1  Package 8 oz. cream cheese- room temp

1/4 lb. butter -room temp (one stick)

1/2 teaspoon vanilla extract

3 cups  confectionary sugar

Mix cream cheese, butter, vanilla until smooth.

Add sugar in small increments until incorporated and smooth.

Frost cake.

I like to keep this cake in the refrigeratorbecause I like to eat my cakes cold but it is really a matter of your own personal liking.

Summer Bruschetta

Not only is this Super fresh and Healthy its really delicious !!

Note: When you dice the tomatoes ,the peach, and the avocado try to dice them all the same size.

2 Cloves Garlic- 1 chopped- 1 whole

2-3 Roma Tomatoes seeds removed  –diced

Zest of half an Orange

Half Yellow peach-peeled and diced

Half Avocado-diced

3 leaves Basil -chopped

½ lemon- juiced

In a small bowl

Mix ingredients together and set aside to meld together.

Cut on the diagonal, 4 -6 thick slices of a baguette.

Broil sliced baguette on both sides until golden brown.

Rub one side of hot slices of bread with the whole garlic clove .

Top with tomato mixture

Sprinkle of sea salt fresh cracked black pepper .

Tarte Tatin

This is such a good recipe and so easy to make.


oven proof frying pan-large or med size

1 sheet puff pastry

5 apples-peeled, halved horizontally and cored

1/3 cup sugar

sprinkle sea salt

1/3 cup pear brandy or calvados

1 teaspoon vanilla- I use vanilla paste but a whole bean sliced and scrapped is good too.

2 tablespoons butter

flour  for dusting

Dust a flat surface with flour and roll puff pastry large enough to cover your frying pan of choice.

Prepare apples

Heat the frying pan,  Add sugar, salt, brandy, and vanilla paste . Cook until caramel in color. Add apples and cook until caramel turns into toffee (a dark caramel color).

Turn off flame and carefully

Place puff pastry on top of apples. Tuck edges into pan.

Bake for 25 minutes or until pastry is golden brown.

Carefully invert pan onto serving plate unveiling your beautiful Tarte Tatin.

Serve warm or room temperature.  Top with Vanilla ice cream to make it a true French treat.

New Mexico Green Chile Sauce

This is a staple in our home. The savory ingredients make a topping for anything from steak to tacos, or on top of eggs for a real NM Huevos Rancheros.

2 tablespoons olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

1 medium onion – thinly sliced

2 cloves garlic – chopped

1  1/2 cups chicken broth

1  1/2 cups NM Green Chile – chopped or sliced (fresh roasted and peeled, frozen  or canned)

1 small handful of baby whole tomatoes

1 can pinto beans

1 tablespoon cornstarch-optional

In medium saucepan, heat olive oil.

Saute onion and garlic until sweated and soft.

Add green chiles and saute for a minute or two to blend the flavors.

Add  broth,and pinto beans. Lower the flame, and cook 45 minutes.

If you would like your chile sauce thick, mix a tablespoon of cornstarch with a few tablespoons of broth until smooth.

Add to pot and cook another 5-10 minutes or until thickened.

Its easy to make this into a hearty green chile “stew”…

Add cooked chopped meat or shredded rotiserrie chicken.

When serving as a stew put grated cheddar cheese in bottom of bowl first and ladle chile over the top of the cheese and serve with a side of a warm flour tortilla. Amazing.

Old Fashioned Coffee Cake

This homemade treat of buttery deliciousness paired with a sweet, salty crunchy crumb will wake up your memories of days gone by.

For this recipe use a Large Tube Pan

Preheat oven to 180c/350f

Toast ¾ cup of chopped pecans – set aside to cool

Reduce heat in oven to 160c/325f

Prepare Streusel Topping:

½ cup Brown sugar- packed

½ cup flour

½ teaspoon sea salt

2 teaspoons cinnamon (add a little extra if you like !!)

¼ cup cold butter –cut in small pieces

Combine Sugar, flour, salt and cinnamon. Cut in butter until mixture resembles crumbs. Stir in half of the toasted Pecans.

Set aside in a cool place.

Prepare Batter:

1cup butter

2 cups sugar

6 eggs

3 cups flour

¼ teaspoon Baking Soda

1 teaspoon Baking Powder

8 oz Sour Cream

1 teaspoon Vanilla

In a kitchen aid fixed with a paddle attachment beat butter and sugar together until light and creamy. Add eggs one at a time, until incorporated. Add flour baking soda , and baking powder alternately with sour cream and vanilla beating after each addition.

Be mindful not to over mix.

Pour half of the batter into a greased and floured tube pan.

Sprinkle with

Center Streusel:

Remaining half toasted pecans

¼ cup Brown Sugar

1 ½ teaspoons cinnamon

Pour remaining batter on top.

Top with Streusel topping.

Bake for 1 hour and 20 minutes or until wooden skewer come out clean.

Let cake sit for 20 minutes before removing from pan.

Cool completely on wire rack.

Date Tea Bread

This has made it onto my “Top 10 Favorites lists. If you eat it warm the day you make it and top it with a warm caramel sauce, you’ll have Sticky Toffee Pudding . BUT if you wrap it in foil and refrigerate over night you will have a lovely dense breakfast loaf that you cannot top! Except with cream cheese of course!!

Preheat oven 180c/350f

8 oz. pitted dates

1  1/4 cup boiling water

1  1/2 firmly packed brown sugar

6 tablespoons butter

1 egg beaten

2 1/4 cups sifted flour

1  1/2 tsp baking soda

1  1/2 tsp salt

Cut dates into small pieces. Place into a medium bowl and cover with boiling water. Stir in sugar and butter. Cool and stir in beaten egg.

Sift flour, baking soda and salt together. Stir into date mixture until blended. Pour into greased loaf pan and let stand for 15 minutes.

Bake for 1 hour and 10 minutes.Test for doneness at 1 hour.

Cool in pan for 5 minutes. Turn out onto wire rack. Cool.

Wrap in foil and refrigerate overnight.

Blood Orange Apple Pie

Delicate and flavorful , This fresh pie can be made all year around

2 pie crusts

Preheat oven 190c/375f

5-6 Granny Smith Apples

2 Blood Oranges- small

3 teaspoons Flour

1 tablespoon Vanilla

1 tablespoons Sugar

1 teaspoon Cinnamon

Pinch Nutmeg

Pinch Sea salt

1 teaspoon Vanilla

Pinch White pepper –black pepper ok too

Peel and cut apples into 1-2” pieces and place into a large bowl

Sprinkle with flour

Add vanilla ,sugar, cinnamon , nutmeg, salt, , pepper.

Add juice of one orange and the zest of 2 oranges.

Toss well.

Line Bottom of pie pan with one crust. Perforate bottom of crust in a few places.

Pour apples into a pie crust.

Top with remaining crust

Brush with egg yolk

Bake for 30-35 minutes or until crust is golden brown.