Latest Recipes

Roasted Asparagus

So simple yet delicious.
Turn on the broiler

Cut off the bottom of the stalks. I cut more when the stalks are thicker. Then drizzle olive oil and rub the asparagus with your hands to get an even coat. Then sprinkle your favorite seasonings on and broil for about 5 minutes or until they start to get color. Flip or roll them once while cooking

  • Season salt
  • Black pepper
  • Granulated garlic
  • Chili powder
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Wild Game Meat

The best way to prepare wild game meat is to slow cook or braise for several hours in liquid with a mirepoix. That is your basic carrot onion celery.

More to come on wild game meat.
Stay tuned


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Strawberry Cheese Cake Bites

Strawberry Cheese Cake Bites

A simple yet elegant looking treat. Make sure to make enough because these are great as soon as they are finished. A dozen or so will go real fast so the only down side is that you might want to double up on this one

  • 1 lb large strawberries
  • 8 oz. cream cheese, softened
  • 3.5 tbsp powdered sugar
  • 1 tsp vanilla extract
  • graham cracker crumbs

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary.

2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture.

3. Once strawberries are filled, dip the top in graham cracker crumbs. If not eating immediately, refrigerate until serving.

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Ancho Pork and Black Bean Soup


This Ancho Pork and Black Bean Soup Recipe has a delicious smoky flavor with tender pork chunks that will make your house smell wonderful!  Add some cornbread and serve on a cool day….this soup is great reheated.

  • 2 1/2 T ancho chile powder
  • 2  t dried oregano
  • 2 t smoked paprika
  • 1 1/2 t cumin
  • 1 t salt
  • 1 1/2 to 2 lbs. pork tenderloin, trimmed and cut into small bite size pieces
  • 3 T olive oil, divided 
  • 1 large yellow sweet onion, finely chopped
  •  2 small green bell peppers, cored, seeded, and finely chopped
  • 1 medium size jalapeno, seeded, and finely chopped
  • 4 to 5 garlic cloves, minced
  • 8 C low-sodium organic chicken broth
  • 2 cans – 15 0z  black beans, drained and rinsed
  • 1 can – 28 oz  fire-roasted diced tomatoes with juice (Muir Glen organic is a great brand)
  • 1 – 16 oz bag frozen sweet organic corn, thawed
  • Optional garnish: diced avocado or grated jack cheese 

In large bowl, combine the ancho chile powder, oregano, paprika, cumin and salt. Set 1 1/2 t of the spice mixture aside and add the pork to the bowl with spices. Toss to coat well and let stand for about 15 minutes.

In a large soup pot or dutch oven over medium heat, add 2T of the oil and heat. Add the seasoned pork and cook, stirring occasionally, until browned, about 5 minutes. Remove the pork from the pot and set aside.

Add the remaining  1T of oil and reduce the heat to medium-low; add the onion, bell peppers and jalapeno pepper and cook, stirring occasionally, until tender about 5 to 6 minutes.  Add the garlic and cook, stirring for 2 to 3 minutes more. (If the spices stick to the pot, add a little of the broth to hlep delgaze the spices.)  

Return the pork to the pan and stir in the reserved spice mixture, broth and tomatoes. Bring the soup to a boil, then reduce the heat and simmer gently, uncovered, about 30 minutes. Then add the black beans and corn and continue cooking for about 10-15 minutes longer stirring occasionally.

If desired, garnish with diced avocado or grated jack cheese.  Serve with cornbread or tortilla chips.

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Banana Fritters

Banana Fritter

Banana Fritter

Banana Fritters or “Turon” as they are called in Tagalog, are a wonderful fried desert. The ones we are making here are sort of the mini versions since we only had the smaller spring roll wrappers but it is essentially the same thing.

  • Burro Banana’s (Should be completely yellow and starting to brown before using)
  • Spring Roll Wrappers
  • Brown Sugar

This one is a simple recipe. All you need to do is cut the banana into a small enough piece that you can wrap it effectively. The only other thing to worry about is to sprinkle the banana with sugar before you wrap it up. The final piece of the wrapper can be brushed or just dab your finger in some water and touch the end. Fold in the sides first and then roll from the bottom to the top.

We cooked ours in a deep fryer for 4-5 minutes at 350° until golden in color, but could substitute a pan with oil just as well. Either way pull them out and set them on a paper towel for a minute to let the excess oil come off. Then get them off of there or the sugars will stick to the paper towel. They crisp up nicely and should have a shine much brighter than that of regular fried foods. The sugar seeps through the wrapping and hardens on the outside during the cooking process.

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White Bean and Chicken Soup

bean soup

White Bean and Chicken Soup

White Bean and Chicken Soup is a great, hearty cold weather recipe.  The chicken stock based soup is seasoned with cumin, oregano and cinnamon…it is even more flavorful when served the day after it is prepared.

  • 1 sweet white onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 lbs of  large shred cooked chicken (4-5 boneless, skinless chicken breasts that have been roasted in a 350 degree oven, generously brushed with olive oil for 30-35 minutes. Or use store-bought rotisserie chicken.)
  • 2 (4 oz) cans of canned roasted and diced green chiles
  • 3 (15 oz) cans cannellini beans, drained and rinsed
  • 5 C chicken broth
  • 2 C shredded monterey jack cheese (more if you garnish the top with a little cheese)
  • 1 T ground cumin
  • 1 T dried oregano leaves
  • 1 T ground cinnamon
  • ground white pepper to taste
  • ground cayenne pepper to taste

In a large pot, cook onion and garlic over medium heat until tender. Add the green chiles, cumin, oregano, cinnamon, cayenne pepper and white pepper and saute for about 4-5 minutes on low heat.

Add chicken broth to pot. Puree one can of beans in food processor and add to chicken broth. Stir to combine. Add additional two cans of beans, chicken and cheese. Stir well and simmer for about 10  minutes until cheese has melted. Serve in soup bowls and garnish with additional grated cheese if desired.

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Fried Jalapeno Poppers

Fried Jalapeno Poppers

Fried Jalapeno Poppers

Nothing like a good Jalapeno Popper. Turns out they are a little difficult to make properly, but I think I have it figured out. You will have to excuse the portioning as that is a left to your imagination.

  • Jalapeno’s
  • Plain bread crumbs
  • A couple eggs
  • Milk
  • Flour

The Filling

  • Cream Cheese
  • Mixed shredded cheese
  • Steak seasoning
  • Chives

First we need to cut the jalapeno long ways so we can devein and seed it. I will also cut the top most of the way off but a picture is worth a thousand words so here is how it should look.

Opened Jalapeno

Be careful not to touch your eyes or anything else while preparing these. Furthermore after cutting up 30-40 of these I found out that the oils can seep into your skin and cause your hands to burn for hours so I would suggest wearing rubber gloves.

The filling is the next thing we need to prepare. 50/50 cheese to cream cheese is about what I use and then the steak season is just added to taste. For a little visual appeal and some extra flavor I chopped up chives and added it too.

Here is where things are complicated to explain in detail but simply put we are going to double bread it and chill.

  • Flour it
  • drop it in the egg wash (w/ a splash of milk)
  • back in the flour
  • back in the egg wash
  • Now in the bread crumbs
  • Then it goes in the freezer for about 10-20 minutes
  • The 2nd round of breading skips the flour and goes straight to egg wash
  • Now back in the bread crumbs
  • back in the freezer for ~30 minutes

These bad boys are ready for the fryer. The frying should be done at 350 degree’s for 3 minutes or until golden.

I hope you enjoy them.

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Cranberry-Vanilla Mini Bundt Cakes

Cranberry-Vanilla Mini Bundt Cakes

This Cranberry-Vanilla Mini Bundt Cake Recipe is a variation from a Sunset Magazine Recipe. The mini bundt cakes are very festive for the holidays and are moist and delicious! Because cranberries are available frozen, these little cakes can be made all year. You will need a mini bundt pan with 12 cups… the Wilton brand pan is great (Walmart, approx $9).

  • heaping 1/2 C frozen or fresh cranberries
  • 6 T cranberry juice cocktail, divided
  • 1 C plus 6 T granulated sugar, divided
  • 1/2 C butter, room temperature
  • 5 oz cream cheese, room temperature, divided
  • 1/2 C butter, room temperature
  • 3 large eggs
  • 1 1/2 t vanilla, divided
  • 1/2 t salt
  • 1 C flour
  • 1/2 t baking powder
  • 1 C powdered sugar

Bring cranberries, 2 T juice and 1/4 C granulated sugar to a boil in small saucepan. Reduce heat; simmer mixture, stirring often, until most of berries pop, about 4-5 minutes. Let cool 5 minutes. Stir in remaining 3 T juice and puree in food processor. Let cool completely.

Beat butter, 3 oz of cream cheese and 1 C plus 2T granulated sugar in bowl with mixer on medium speed until smooth. Add eggs, 1 t vanilla and salt. Beat on medium until blended.

Whisk together flour and baking powder in medium bowl. Gradually add flour mixture to batter and beat on low speed just until blended.

Fill each Bundt cup (after sprayed with Pam) with 2 T batter. Dot each with 1 t cranberry sauce, then dallop 1 T batter on top of sauce, leaving some of it exposed. With a toothpick, swirl sauce and batter together.

Bake cakes in preheated oven @ 350 degrees until a toothpick inserted in thickest part comes out clean, about 18 minutes. Let cool 10 minutes. Invert cakes from pan, using a small spatula if necessary to loosen them.

Beat remaining 2 oz of cream cheese in bowl with a mixer until smooth. Add 1/2 t vanilla and powdered sugar. Add 4 t water(can add a little more if too thick to drizzle over cakes) and beat until smooth and creamy. Drizzle over slightly warm cakes…

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Sweet Potato & Jalapeno Bisque

This Sweet Potato & Jalapeno Bisque Recipe is loaded with great flavor….it is both rich and satisfying!

  • 2 lbs of sweet potoates (dark yams are preferred)
  • 3 T butter
  • 1/2 lb shallots, minced
  • 5 cloves garlic, minced
  • 2 jalapenos, seeded and finely chopped
  • 1/4 C dark rum
  • 3-4 C vegetable stock
  • 1/2 C rice, cooked
  • salt & pepper, to taste

Bake potoates @ 400 degrees until tender and then let cool. Saute shallots in melted butter until soft. Add garlic and jalapenos and saute for 2 minutes. Add rum and cook for 2 minutes. Add 3 cups of stock and bring to a simmer.

Scrape out flesh of cooked potaotes and break up in broth. Add cooked rice and then blend in batches in food processor until smooth. Alternatively, use an immersion blender. Return to pot and season to taste. Add remaining stock to adjust to desired consistency.  (A little heavy cream may be added)

If desired, garnish with creme fraiche, chopped cilantro and zest and juice of a lime.

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Green Beans with Mushrooms and Bacon

This green bean recipe is a great holiday recipe when you are looking for a change from the traditional “green bean casserole”.   It uses fresh green beans and mushrooms….plus, using a dash of crushed red pepper makes the dish very flavorful.

  • 2 lbs fresh green beans, trimmed
  • 6 slices of bacon, cooked and crumbled (I prefer Niman Ranch)
  • 3 C sliced shitake or white mushrooms, stems removed
  • 1 T butter
  • 1/4 C chopped shallots
  • 1/8  t dried crushed red pepper
  • 1/2 t ground black pepper

Cook beans in boiling water in a dutch oven over medium-high heat for about 4 minutes or until crisp-tender, drain in collander and run cold water over beans to stop the cooking process, drain and set aside. 

Saute mushrooms and shallots with 1 T butter until tender. Add beans and crushed red pepper, saute 1 to 2 minutes or until heated. Stir in crumbled bacon and black pepper.

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