A preservative free taco mix!

Who doesn't love tacos? But who wants to take the time to marinade or put together seasonings, when the store has it done for you? The only problem with that is they often contain ingredients such as silicon dioxide (sand), MSG(monosodium glutamate) and sulfites. This recipe allows you to enjoy your tacos with less guilt and pure ingredients. It is great on vegetables and beans as well!

Taco Seasoning Mix

Yields-approximately 3 cups

• 1 1/4 Cups Chili Powder
• 1/2 Cup plus 2 Tablespoons Ground Cumin
• 1/2 Cup Cornstarch
• 3 1/2 Tablespoons Granulated Garlic
• 1/2 Cup plus 2 Tablespoons Ground Coriander
• 2 Tablespoons Cayenne Pepper

Combine all ingredients until well mixed. Store in an air tight container.

To use: Place 2 tablespoons of oil in a skillet. Heat until shimmering. Add 1 pound ground meat of your choice. Cook until browned and cooked through. Stir to break into pieces. Add 1/4 cup taco seasoning and 1/2 cup water or broth(chicken, beef). Cook until mixture thickens. Top meat with your choice of veggies (avocado, lettuce, tomato, onion, cilantro, jalapenos) and serve with your choice of cheese. Keep this mix on hand to make a quick and easy dinner! Enjoy your taco night without the preservatives!

A spring breakfast!

French toast is a childhood favorite. It requires little ingredients and not much skill to make. By making the stuffed version, it becomes something even more miraculous. It add depths of flavor and texture. This french toast is perfect for spring and summer. Once you try this dish you will be making it again and again!

 Meyer Lemon and Strawberry Stuffed French Toast

Cream Cheese Filling

Serves: 3-4 servings      Cook Time:  5 min   Prep Time: 5 min

Cream Cheese Filling

• 8 oz cream cheese,softened
• 1 teaspoon vanilla extract
• 1 meyer lemon, zested
• 1/4 cup powdered sugar
• pinch salt

Strawberries

Sweet Strawberries

• 2/3 pound strawberries, quartered
• 1/4 teaspoon lemon extract
• 2 tablespoons sugar
• pinch salt
• 1 tablespoon strawberry jelly

French Toast

• 3 eggs, beaten
• 1/3 cup milk
• 1/4 cup sugar
• 1 teaspoon vanilla
• 8 slices crusty white bread or brioche bread
• butter to fry in

Directions

Combine all ingredients for cream cheese and set aside. Combine all ingredients for strawberries and set aside. For French toast, combine eggs, milk, vanilla, sugar and mix to combine. Place bread in egg mixture until soaked through. Place on preheated nonstick pan and cook until golden brown, then flip and repeat with remaining side. Repeat with remaining bread. To assemble, place2-3 tablespoons cream cheese on one side of toast. Then place a generous spoonful of strawberries and top with a slice french toast. Garnish with additional strawberries and powdered sugar.

Fabulous French Toast

Cheese puffs for a crowd!

Gougeres are the french term for cheese puff. They are little bits of cheese heaven. It is made with a pate a choux dough. This is the same dough that is used to make eclairs and cream puffs. Pate a choux maybe a little tricky if you have never tried it before. Don't worry, I will guide you through it.

In this recipe it is very important to weigh out the flour and the cheese. Also, make sure to use extra large eggs. They provide the structure of this dough and it may not come out properly if you use large in place of them. If you follow this recipe exactly as written, it will come out perfectly every time. I guarantee it.  These are great served with champagne or other sparkling bubbly.

Gougeres

Serves: 40-50 puffs      Cook Time:  30 min   Prep Time: 20 min

• 1/2 cup milk
• 1/2 cup water
• 7 tablespoons unsalted butter
• pinch of salt
• 5 oz bread flour
• 3 extra large eggs
• 5 oz gruyere,shredded
• 1/4 teaspoon nutmeg
• 1 1/2 teaspoons fresh rosemary, finely chopped

Directions

Heat milk, water,nutmeg, salt and butter in a sauce pan. Bring to a boil. Then add the flour. Stir to combine with a wooden spoon. Place back over heat and mix until dough comes away from the side of the pan. Transfer dough to a mixer. Continue mixing on low speed until cool. Let cool 4-5 minutes or until you can touch the dough with your fingers for 5-10 seconds without burning. If you put the eggs in to early they will cook and you will need to start again. Once cool add eggs one at a time. Wait until the egg is fully incorporated before adding the next. Once the eggs are all incorporated add rosemary and gruyere cheese. Place a tablespoon of the dough on a parchment lined tray. Space about 1 inch apart on cookie sheet. Cook at 350 for 25-30 minutes.

An elegant appetizer!

A delicious dessert!

Chilled soups are delicious on spring or summer night. This cherry soup is a little unusual, but once you taste it you will definitely be craving more. I made this soup for an event and it was the hit of the night. Its the perfect balance of tart and sweet.  It makes a gorgeous presentation in shot glasses or a shallow bowl.  As an added bonus, this soup could not be easier to make. This will become a regular dessert in your rotation!

Chilled Cherry Soup

Serves: 6-8      Cook Time:  10 min   Prep Time: 0 min

• 1 pound frozen tart cherrys
• 1 cup water
• 1/2 teaspoon almond extract
• 4 oz cherry lambic or cherry juice
• 2 cinnamon sticks
• 1/2 lemon juiced
• 4 oz sugar
• pinch salt
• 3/4 cup cream
• Garnish with cherry and cream

Directions

Place cherries in crockpot with water and their juices. Make sachet with cinnamon stick and add to stockpot.  Add lambic, lemon juice, and salt. Simmer until  cherries are tender 10-15 minutes. Chill and let sit overnight. Remove half the cherries to save for garnish. Remove sachet of cinnamon and add almond extract and heavy cream. Puree all ingredients until smooth. Garnish with reserved cherries and heavy cream. If you want to make this dish gluten free use the cherry juice instead of the lambic.

A clever presentation for cherry soup!

An appetizer for entertaining!

This chicken salad appetizer came about because I needed to a filling appetizer for an event. It needed to be something easy and be made ahead of time.  This appetizer is perfect for that. The wonton cups can be made a few days in advance. The chicken salad can be made one or two days in advance. To make this dish completely gluten free, serve on cucumber slices or in lettuce cups. If you make this dish, I promise you guests will be craving more!

A brunoise cut measures 1/8x1/8x1/8 of an inch. It is a cube that is smaller than a small dice. For this recipe is it necessary to cut this small in order to fit in the wonton cups. If you are serving this dish another way fell free to cut everything bigger.

Asian Chicken Salad In Wonton Cups

Serves: 60 cups      Cook Time:  0 min   Prep Time: 10 min

• 1 package wonton wrappers
• 1/2 cup canola oil
• 1/4 cup rice vinegar
• 1 lime juiced
• 2 Tablespoons Sesame Oil
• 2 tablespoons honey
• 2 tablespoons Tamari 
• 2 teaspoons minced ginger
• pinch red pepper flakes
• 1 1/2 pounds rotisserie chicken, small diced
• 1 red pepper, brunoise
• 5 snow peas, brunoise
• 1/4 cup cilantro, chopped
• 2 scallions, sliced on bias
• 1 carrots, brunoise
• 1/4 head cabbage, chiffonaded and chopped

To make wonton cups, cut 1 1/2" circles with cookie cutter. Spray a mini muffin tin with nonstick spray. Place circles in cups. Cook at 350 for 8-10 minutes or until golden brown. 

To make chicken salad, combine first 8 ingredients together. Set aside for dressing. Combine remaining ingredients except cabbage. Add enough dressing to chicken salad to taste. Combine cabbage lightly with enough dressing to coat. To assemble, place enough cabbage to coat the bottom of the wonton cup. Add about 1 teaspoon chicken salad on top. Garnish with sliced scallions or cilantro leaf. Enjoy at your next holiday party. Alternatively bake wonton chips for dipping into salad or serve as a sandwich.

Finished Appetizers!

A magnificent cheesecake!

Cheesecake is a classic dessert. This version uses a unique citrus fruit called a Meyer lemons.  It's a combination of lemon and Mandarin orange. It gives the lemon a sweet flavor. It can be used to replace lemons in any recipe. Frankly, I love Meyer lemons. I use them frequently at home. They can be used is sauces, desserts, salads, pies, chutneys and the list goes on. Of course if you cannot find them at your local grocery store, substitute lemons.

Meyer Lemon Cheesecake With Blueberry Ginger Sauce

Serves: 8-10      Cook Time:  40-50 min   Prep Time: 20 min

Cheesecake

A great presentation!

• 3 cups gingersnaps, crumbs
• 9 tablespoons, melted
• 4 8oz  packages cream cheese, softened
• 1 1/3 cups sugar
• 4 large eggs
• 3/4 cup Sour Cream
• 4 meyer lemons, zested
• 1/2 cup meyer lemon juice
• 2 teaspoons vanilla extract

Blueberry sauce

• 1 1/2 pts blueberries, seperated
• 3/4 cups water
• 1/4 cup sugar
• 1" knob fresh ginger
• 1/2 meyer lemon juiced
• 1/2 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1/4 cup water

Directions

Preheat oven to 350. To make crust combine gingersnap crumbs and melted butter. Line a half sheet pan with parchment paper. Press gingersnap crumbs in an even layer on sheet pan. Bake in oven 8-10 minutes or until golden brown. Let cool. While crust is cooling, make cheesecake filling. Place cream cheese and sugar in the bowl of the mixer. On low speed mix until combined. Scrape the sides of the bowl occasionally until throughly combined. Once combined, add remaining ingredients until completely mixed.  Spread mixture evenly over crust.  Bake at 350 for 40-50 minutes or until set in the middle.

To make the sauce, combine 1 pint blueberries with water, sugar and ginger in  small sauce pot. Cook over medium heat until blueberries burst.  Place in a container and let sit overnight with ginger. The next day, remove ginger and add lemon juice and vanilla. Puree blueberry mixture until smooth. Place back over low heat. Meanwhile combine cornstarch and second measure of water.  Stir into blueberry sauce and heat until thickened. Mixture will boil. Remove from heat. Add remaining  blueberries to sauce. Serve on top of cheesecake.

Delicious cheesecake!

Make ahead brunch for a crowd!

 I usually make this dish for easter brunch, but it is delicious anytime of year. Fritatta's are a fabulous way to utilize leftovers. Feel free to substitute other cooked vegetables such as peppers, spinach, or whatever you have on hand. For a richer dish, substitute cream for milk. For a lower fat version use skim milk.

Ready to go in the oven!

Mushroom and caramelized onion frittata
Serves: 12-14  Cook Time: 40 min      Prep Time:  20 min

• 18 eggs
• 1 lb. mushrooms, sliced and sauteed
• 1 1/2 cups milk
• 1 1/2 onions, caramelized
• 1 tablespoon rosemary, minced fine
• 8 oz gruyere, shredded
• salt and pepper

Directions

Whisk eggs until blended. Add milk, rosemary, salt and pepper and combine. Add mushrooms, onion, and cheese. Stir together. Place in a sprayed 12x9 dish. Cook at 350 for 35-40 minutes or until you can insert a toothpick and it comes out clean. Let cool slightly before cutting. It will allow for easier slicing. A slice in between an english muffin makes a fabulous breakfast sandwich!

A fabulous breakfast!

Conquering home made ricotta cheese!

Ricotta cheese is very versatile, but tends to be pricey at the store. It is an extremely easy cheese to make. The exponential taste difference makes it worth the extra time. Once you make ricotta cheese, you will never go back to the store brand. It keeps for a week or so in the fridge. Homemade ricotta will elevate strawberry bruschetta. It can also be used in:

• ravioli
• lasagna
• ice cream
• cannoli
• cheesecake
• crostini

Homemade ricotta

Yields: approximately 2 1/2 Cups

• 8 cups whole milk
• 2 Tablespoons lemon juice
• 1/2 Teaspoon salt

Directions

Heat milk and salt to a boil over medium heat. Stir occasionally to prevent scalding. Once it starts boiling add the lemon juice and stir. You should see the milk curdle and separate from whey. Once it curdles remove from heat. The yellowish liquid is the whey and will be strained off. Remove from heat and strain the mixture through cheesecloth in a strainer. Let sit for 30 minutes to an hour.

1. Bring milk to a boil while stirring	2. Lemon juice to curdle
3. Ricotta formed	4. Cheesecloth placed in a strainer

5. Straining ricotta from whey

A quick and easy week night meal!

Cavatappi translates into corkscrew.Which is fitting for this hollow and spiral pasta. It often has ridges to hold the pasta sauce. The tube is great for allowing peas or herbs to slip inside. This shape can also be used to make a more elegant presentation for macaroni and cheese. If you cannot find this lovely pasta shape, use alternatives such as ziti, macaroni or penne. If you don't have goat cheese on hand use ricotta or mozzeralla. The herbs and protein can be substituted for what you have on hand.

Sizzling tomatoes in garlic and olive oil

Mixture of fresh chopped herbs

Spring Pasta with Roasted Garlic Herb Sauce

Serves: 8-10  Cook Time: 10 min      Prep Time:  45 min

Pasta mixed with all the vegetables

• 1 lb pasta such as penne or cavatappi
• 1/2 cup pasta water reserved
• 1 lb shrimp
• 1/2 cup dill, chopped
• 1/2 cup chives, chopped
• 1/2 cup basil, chiffonaded
• 1 cup peas
• 1 bunch asparagus, cut a on 2" bias
• 1/4 cup olive oil
• 1 bulb roasted garlic
• 3.5 oz goat cheese
• 1 cup small heirloom tomatoes or grape tomatoes, halved
• 1 lemon, zested
• salt and pepper to taste

Directions

Cook pasta according to package directions.In the last two minutes of cooking pasta,add asparagus. Cook asparagus 2 minutes or until al dente. Drain pasta and asparagus reserving 1/2 cup of the pasta water. Meanwhile, heat 2 tablespoons of olive or grape seed oil in a saute pan until smoking. Add shrimp to pan and cook on one side for 1-2 minutes and then turn over and repeat. This may take less or more time depending on the size of your shrimp. Remove shrimp from pan and set aside. Heat 2 tablespoons oil and add garlic and tomatoes. Cook for 3-4 minutes. Set aside. In the same pan of garlic and tomatoes add pasta, pasta water, asparagus, goat cheese, peas, lemon zest, and cook until combined. Toss in fresh herbs and shrimp. Season to taste with salt and pepper.

Fabulous pasta dish for dinner tonight!

A sweet n' spicy chicken!

As I'm sure you know, I'm a huge advocate of roasting food to perfection. There are a plethora of ways to roast chicken, but this is my new favorite.This delicious chicken is perfect for entertaining.The skin of the chicken is crispy, caramelized and spicy. If you are not a fan of spice, substitute with paprika or chili powder. This chicken goes fast in my house and it will in yours as well. Its wonderful served with roasted potatoes and a light salad.

Trussed and Patted Dry Chicken

Spicy Cayenne and Honey

Honey Cayenne Mixture

Honey Cayenne Glazed Chicken

Honey Cayenne Chicken

Serves: 4-6      Cook Time:  1 hour   Prep Time: 5 min

• 1 whole 3-4 lb. roasting chicken, patted dry
• 1/2 cup honey
• 11/2 Tablespoons cayenne
• Extra Virgin Olive Oil for Coating
• salt and papper

Preheat oven to 450F. Loosen skin over the breast by placing your fingers underneath skin and separating skin from meat. Place some of the mixture underneath the skin. Season the skin with salt and pepper. Cover with a thin coat of olive oil. Use half of the honey cayenne mixture to coat the skin. Roast breast side up and baste every 30 minutes until the rest of the mixture is gone. Cook until a thermometer inserted in between the thigh and breast bone reaches 155F.  Approximately 1-1 1/2 hours. Let rest for a least 20-30 minutes before carving. While the chicken is resting it will continue to cook. This is called carryover cooking. The larger the piece of meat, the more carryover cooking will occur, because there is so much heat trapped inside. When the internal temperature reaches 165F the chicken is ready.

Delectable Roast Chicken

A spring sangria!

Sangria hails from Spain. It typically was created using red wine, fruit, and brandy. This punch was produced because water was not safe yet to drink. It originally had spices, red wine and possibly water.

Nowadays, sangria can have any variety of wine, juices, sweeteners, liquor and fruit. It's basically an adult fruit punch. Any variety you can think of is out there. Of course, you can buy it pre-made at the supermarket, but its not nearly as delicious as homemade. When you make it yourself, you can customize it to the sweetness and alcohol content to your liking.

For spring, I wanted to make a sangria that screamed SPRING. If you can't find pink lemons, regular will do just fine. This delightfully pink sangria looks gorgeous and taste amazing! You make need to make a couple of pitchers for company.

Rhubarb Sangria

Serves: 6-8      Cook Time: 15 min      Prep Time: 5 min

• 4 stalks rhubarb, cut in to 1/2" pieces
• 1 cup sugar
• 1 cup water
• 1 pint strawberries, sliced
• 1 bottle sparkling wine or presecco (either rose or white)
• 1 cup selzter water
• 1 pink lemon, sliced

Rhubarb, sugar and water

Simmering rhubarb

Straining out rhubarb to reveal pink simple syrup

Directions

Combine rhubarb sugar and water. Cook until tender. Strain out rhubarb and reserve syrup. Save the cooked rhubarb to top ice cream, use in a tart, or to eat with yogurt! Place syrup in fridge. When syrup is cold, place in pitcher. Add sparkling wine, strawberries, lemon slices and top off with water.

A beautiful sangria for any occasion!

A B.V.I specialty cocktail!

The view on Tortolla

I recently went to the British Virgin Islands. The water was a brilliant turquoise and you could smell the salty ocean in the air. The mountainous region was covered in tropical plants and large cactus. The locals were always greeting you with a smile. In this wonderful paradise, the drinks were abundant and magnificent! One of the signature drinks of the B.V.I. was the painkiller. This drink lives up to its name! Its a lighter take on the popular Pina colada. The grated nutmeg may seem strange, but brings this drink to another level of flavor. The inventor of this drink is said to be the bartender at the Soggy Dollar Bar on Jose Van Dyke, but it is still debated. This was my favorite drink of choice while in the islands. If made with the local rum from Tortola, it can almost take you back to paradise. Take a trip to paradise and make this amazing drink!

BVI Specialty Rum

Ingredients for the cocktail

Painkiller

Serves: 1   Cook Time: 0 min      Prep Time: 2 min

• 3 oz. dark rum
• 3 oz. pineapple juice
• 1 oz oj
• 11/2 oz cream of coconut
• garnish with fresh nutmeg and pineapple wedge

Directions

Place all ingredients except for nutmeg and pineapple wedge in shaker with ice. Serve over ice and garnish with fresh grated nutmeg and pineapple. Enjoy!

Grated nutmeg is the final touch

Turkey for Two!

Turkey is a must at Thanksgiving! But who wants to buy an entire turkey for only two people? It is just to much food and such an expense. This quick and easy dish will solve all your problems. If you wish, you can purchase a much larger turkey breast in order to have leftovers. Just remember the cooking time will increase as well.

Turkey Cutlets with Herbed Reduction Sauce

Serves: 2        Cook Time: 25 min        Prep Time: 5 min

• 2 boneless skinless turkey breasts, seasoning with salt and pepper
• 2 tablespoons grapeseed oil
• 1 1/4 turkey broth
• 1/4 cup dry white wine
• 2 sprigs thyme
• 2 sprigs sage
• 2 tablespoons minced onions
• 1/3 cup heavy cream
• salt and pepper to taste

Directions

Preheat oven to 350 degree Fahrenheit. Heat saute pan until oil shimmers and smokes. Add turkey breast skin side down. DO NOT TOUCH for 3-4 minutes and repeat on other side. Transfer turkey to sheet pan. Place in oven and bake 5-7 minutes or until the internal temperature reaches 165F.

Deglazing with Wine

Adding Herbs and Stock

Final Reduction

Add wine to deglaze the pan. Reduce by wine half and add onions. Next add broth, thyme, sage, salt and pepper and cream. Reduce by about half or until it coats the back of the spoon. Serve with Turkey. Don't forget these classic sides: Stuffing with Dried Cranberries and Herbs and Herbed Infused Mashed Potatoes.

A starchy side fit for Thanksgiving!

I can't imagine a Thanksgiving that didn't have mashed potatoes on the menu. Every year I would help my mom make them in the kitchen with our hand mixer or potato masher. They were very simple, milk, potatoes, salt and pepper. Then one year, we decided to use a ricer to make this delectable side. The resulting mashed potatoes were light and airy. I haven't made them any other way since. This technique makes a huge difference in texture. It prevents you from getting that gluey mashed potato. The best part is a ricer only costs 5 or 10 dollars. Which is not much to pay for perfect mashed potatoes! So enjoy these mashed potatoes and change it up with any herbs you'd prefer or have on hand.

Herb Infused Mashed Potatoes

Serves: 8-10        Cook Time: 35 min        Prep Time: 15 min

• 1 1/2 lbs. yukon gold whole
• 1 1/2 lbs russetts whole
• 2 rosemary sprigs
• 2 thyme sprigs
• 1 stick butter
• 1 1/4 cups cream
• 1 1/4 cups whole milk
• salt and pepper to taste

Directions

	Cover potatoes with cold water. Place on medium high heat and cook until easily pierced with a knife.
Meanwhile, place butter, milk, cream and herbs in a saucepan. Bring to simmer and reduce heat to low and cook for 10-15 minutes.
	Drain potatoes. Cut in half and push through a ricer. Removing the potato skins from the ricer as necessary. Add heated milk mixture to potatoes and combine thoroughly. Add salt and pepper to taste and serve.

My family's favorite stuffing!

This stuffing recipe has become somewhat legendary in my house hold. It has been perfected over the years. I usually quadruple it so there is enough leftovers. This stuffing even gets better the next day. I know this recipe seems strange without dried bread. I have found that stale bread absorbs too much liquid and makes it incredibly soggy. If you prefer your stuffing that way, then add more broth. Once you try this stuffing, you will never go back to anything else!

Stuffing with Dried Cranberries and Herbs

Essential Ingredients

Serves: 8-10   Cook Time: 45 min      Prep Time: 15 min

• 2 cup diced onion
• 3 cups diced celery
• 1 cup butter
• 4 springs thyme
• 4 springs sage
• 1 1/2 cups dried cranberries
• 1 loaf  brownberry white bread, cubed
• 1 loaf kings hawaiian bread, cubed
• 3/4 cup chicken, turkey or vegetable broth
• 1 tablespoon plus 1 teaspoon powdered sage
• 1 tablespoon dried thyme
• salt and pepper to taste

Directions

Sizzling Aromatics

Cranberries add great color

All Ingredients Combined

Preheat oven to 350 degrees Fahrenheit. Melt butter over medium heat. Add onion, celery, thyme and sage. Let cook 10-15 minutes covered or until tender. Add dried cranberries and cook another 5 minutes covered. In very large bowl, combine bread and onions, celery, and cranberry mixtures.  Gently mix and add broth, dried thyme, powdered sage and salt and pepper to taste. Cook stuffing in  9x13 dish covered with aluminum foil for 30 minutes. Turn oven up to 400 degrees Fahrenheit and bake 15 minutes more or until golden brown. Enjoy this stuffing! I guarantee you won't forget it!

Delicious Stuffing