Wednesday, April 29, 2015

Best Rump Roast Recipe


Boneless rump roast
Garlic powder
1/2 bottle liquid smoke

Pierce roast with carving fork or skewer.  Place fat side up on 3 overlapping sheets of heavy duty foil.  Sprinkle with garlic powder, then with liquid smoke.  Close foil and place on baking sheet on center rack of oven preheated to 180 degrees for at least 18 hours.  You can start roast in the evening.  After cooking, remove any visible fat and voilà just shred and serve.  Great with barbecue and/or horseradish sauce for a hearty sandwich, filling for soft tacos or enchiladas, or on top of your favorite salad.

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Cinco de mayo sloppy joes or cowboy nachos

1# ground turkey breast
1 8oz. can no salt tomato sauce
1 jar trader joes cowboy caviar (no fish in this caviar)

Brown and crumble ground turkey in a frying pan sprayed with olive oil.  Stir in tomato sauce and  jar of cowboy caviar.  Heat through.  Serve in bowls as a spicy main dish, in buns as delicious sloppy joes or in your favorite nacho recipe perhaps topped with a cheese sauce.  If you like it more saucy just add more tomato sauce.  Buen apetito!

Very Interesting story on Cowboy Caviar:
Cowboy Caviar is a simple dish with an interesting history. You know, I'm sure, that black-eyed peas are served throughout the Southern United States on New Year's Day. So read here!

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Friday, April 24, 2015


One of the best and easiest summer salad ever!

 This is one of the yummiest and easy to make summer salads. This is my new favorite salad for the summertime, because the flavors are sweet with just a hint of tart. I love the idea of adding toasted almonds to the mix as it gives this a bit of extra crunch. The salad dressing is so luscious and tasty—it pull this together perfectly with honey and lemon. However, you can use any dressing on a spinach salad or even use as a fruit dip. Sink your teeth into this divine and healthy treat. You are going to love this simple, yet delicious and refreshing summer salad.

For The Dressing :

1/4 Plain yogurt
1/4 vegetable oil
3 Tbps honey 
Minced zest of 1 lemon
2 Tbps lemon juice
1 Tbsp poppy seeds
Salt to taste
Whisk together all ingredients in a small bowl

For The Salad :

1 pint fresh strawberries hulled and halved


4 naval oranges Peeled and segmented

Blood oranges will also  work, I have used a combination of both, but you'll need the naval orange to add  contrasting color.

1/2 cup chopped fresh basil


1/3 cup sliced toasted almonds

Toss together all salad ingredient along with a 1/2 cup of the salad dressing.

Makes 4 cup servings
You can store remaining salad dressing covered  in refrigerator for up to a week.


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Tuesday, April 21, 2015

Summer Mexican Potato Salad

 A Yummy refreshing summer salad

This salad for me is an unusual combination of favors, it's a spicy flavorful summer salad where as most potato salads are rather bland. Would be great with any summer Mexican on the grill type of food or Mexican  party thyeme. A modern twist of  a traditional summer potato salad with Mexican flavors make this dish not only tasty but a change from the usual. If you like your food a little spicy you'll love this summer Mexican salad!
 When I am cooking potatoes for potato salad, I put my eggs in with the potatoes. This way they all cook together, and I don't have to use another pot.

COOK potatoes and eggs in a pot of boiling water, for 12 min, remove eggs from pot; rinse in cold water , peel, and chop

DRAIN  potatoes transfer to large bowl; toss with jalapeno juice

Use ether mexican crema or sour cream
WHISK together crema, mayonnaise and lime juice

ADD avocado, celery, radishes, scallions,jalapenos, cilantro and chopped eggs to potatoes

STIR in crema or sour cream mixture and seasoning to taste
Serve cold with other summer foods or have summer a Mexican on the grill party!

 makes-7-8 cups
total time 30 mins

2 lb. red-skinned potatoes cubed
2 eggs
1/2 cup jarred pickled jalapeno juice
3/4 cups sour cream
2 tbsp. mayonnaise
2 tbsp.  fresh lime juice 
1 peeled ,pitted and diced avocado
1 cup sliced celery
 1/2 cup sliced radishes
4 scallions sliced
3 tbs. diced pickled jarred jalapenos 
2 tbsp. fresh minced cilantro
season to taste

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Friday, April 17, 2015

Worlds Best Healthy Guacamole Recipe

Here's one of the worlds best healthy avocado recipes.This recipe for guacamole is  not only gluten free,but its so yummy good. you can serve with gluten free chips or crackers. I also have a recipe for a healthy gluten free Spanish rice HERE ! 

2 avocados – peeled, pitted, and diced
1/2 onion diced
1 jalapeno pepper seeded and diced (note – the seeds within the pepper provide the heat)
1 lime juiced
1 large tomato or 10 cherry tomatoes seeded and diced
1 tablespoon of fresh cilantro, finely chopped
1/2 teaspoon ground cumin
Salt and pepper to taste
In a medium bowl, mash the avocados with a fork. Mash as little or as much as you like. Fold in the the remaining ingredients and mix well.

 Here's one of the world’s best and healthy guacamole recipes. This recipe for is not only gluten free, but its so yummy—you might eat the entire bowl of this avocado goodness. You can serve this with gluten free chips or crackers. Perfect for parties, or as a wonderful side dish to Mexican dishes or even topped on nachos. There is also a recipe for a healthy gluten free Spanish rice listed here so please take a look.
If you got a worlds best avocato recipe I would love to hear about it!

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Monday, April 13, 2015

John Legend's Macaroni and Cheese

  • 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
  • Coarse salt and freshly ground pepper
  • 3 cups elbow macaroni
  • 2 (12-ounce) cans evaporated milk
  • 1/3 cup skim milk
  • 2 large eggs
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 2 (8-ounce) packages extra-sharp cheddar cheese, grated
  • 1 (8-ounce) package Monterey Jack cheese, grated
  • Paprika, for sprinkling


Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

  1. STEP 2

    In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
  2. STEP 3

    Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Saturday, April 11, 2015

Make Fuffy Homemade Pancakes

                                                         From Blue Apron
 Who doesn’t love delicious pancakes on the weekends? A real treat that makes you feel you’re in a bed and breakfast right in the privacy of your own kitchen. Fluffy pancakes have never been so easy or delectable. You can make fun shapes if you want to get creative with breakfast. You can also add fresh fruit such as strawberries or raspberries or even chocolate chips on top for a real restaurant style meal. Then add some fresh maple syrup or some butter if you prefer a lighter style. Drizzle some syrup on and sink your mouth into these luscious pancakes. Enjoy.

 To make the batter, you’ll want two bowls, and a couple of items from your fridge and pantry. First, you mix the wet ingredients together (eggs, buttermilk, melted butter).

  then combine with the dry (flour, salt, baking powder, baking soda). Stir together, not worrying if you leave a few lumps. 


Then, cook the batter in a large, flat pan. That’s it, that’s really it. Which means you should put down that pancake mix right this second. You don’t need it.


 You can make fun shapes  kids love this



Buttermilk Pancakes

4 tablespoons butter
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
3 tablespoons sugar
2 large eggs
3 cups buttermilk
Fruit and maple syrup for garnish
Bacon or sausage for the side
Preheat the oven to 200°F and place a heatproof platter in the warm oven. Melt 3 tablespoons of the butter (reserve the rest for cooking).
In a large bowl, combine the flour, baking powder, baking soda, sugar and a pinch of salt. In a separate bowl, whisk together the melted butter, eggs and buttermilk. Whisk the egg mixture into the flour mixture.
Heat a large pan on medium-high heat, then working in small batches, grease the pan with some of the remaining butter (or oil) and pour small amounts of pancake batter to create 4 to 6-inch disks. Cook for 2 to 3 minutes on the first side, or until the sides of the pancakes have set and the bubbles rise to the surface. Flip and cook 1 to 2 minutes, or until the centers are cooked and golden brown. Transfer the finished pancakes to the warmed platter and repeat with the remaining pancake batter.
Garnish the pancakes with your choice of fruit or maple syrup (or both!). Enjoy

 if you can’t find buttermilk, here’s a trick: combine the same amount of milk (regular or 2%) with the juice of half a lemon, some vinegar, or a big dollop of yogurt with live cultures. Let the two sit together, hanging out, for about half an hour, then go ahead with the pancake recipe. You’ll have just created homemade buttermilk!
Got another Blue Apron recipe for you HERE!

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Friday, April 10, 2015

Apple Chai Coffee Cake Muffins

Are you ready for something delicious and really spectacular? Indulge in this sweet and spicy treat that has hints of cinnamon, ginger, star anise and cloves. These apple chai coffee cake muffins have a holiday taste but can be enjoyed anytime. Pair with a lovely tea or with a chai tea on your patio or for breakfast. These scrumptious treats are so delicious you probably can eat a few. Nibbles of apples with clove make this reminiscent of eating an apple pie—but this is suitable for breakfast or even dessert topped with ice cream for a real treat.

1 tsp Cardamom
3/4 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Ground Star Anise
1/8 tsp Ground Cloves

Spice blend - {less the reserved 3/4 tsp}
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup brown sugar
3 eggs
1/2 cup greek yogurt
1/2 cup buttermilk
1/4 cup butter, melted and cooled
1/4 cup unsweetened applesauce
3 small apples, peeled, cored and coarsely chopped

1/2 cup brown sugar
1/2 cup whole wheat flour
1/4 tsp salt
3/4 tsp reserved spice blend
5 Tbsp cold butter

Prepare muffin tins, greasing or lining 18 wells with paper liners.  Preheat oven to 350. 
In a small bowl, mix together spices - cardomom, cinnamon, ginger, anise & cloves.  Reserve 3/4 tsp of this mixture for the streusel.  
In a medium bowl, combine flours,baking powder, baking soda, salt, and the larger portion of the chai spices.  Blend well. 
In a large bowl, combine brown sugar and eggs, whisking until smooth.  Add yogurt and buttermilk, and mix until all the lumps are gone.  Stir in butter and applesauce.  Fold in dry ingredients until just combined, and then gently stir in the chopped apples. 
To make the streusel, mix together brown sugar, flour, salt, and reserved spices.  Cut in cold butter with a pastry cutter or two knives, until well blended and crumbly. 
Fill muffin cups half way with batter.  Top with a spoon of streusel, and then fill with more batter.  {Tip: Press the batter in gently so that it sticks to the batter on the bottom and the layers bake together, otherwise the muffins can fall apart.}  Top with a generous sprinkling of streusel, and bake at 350 for 18-20 minutes, until a toothpick inserted in the middle comes out clean.  Yield: 18 muffins. 

Chef Geoff's notes:  With special thanks to Blissful Domesticity 

Thursday, April 9, 2015

Getting the Most from Your Small Private Wine Cellar

Getting the Most from Your Small Private Wine Cellar

So, you have decided that you really need a home wine cellar. You’ve built or bought the exact cellar you need, temperature and humidity controlled, and it looks just great. The big question now is, how should you stock it?

First of all, the only rule is that there are no rules. Your wine cellar, like your refrigerator or your pantry, should reflect your tastes and those of your immediate family. So if you really don’t drink much white wine, then don’t fill your cellar with it just because you should.

You need to decide what your objectives are. Do you want to have wine for everyday drinking, which are ready now, or is the cellar designed for laying down vintages which will come into their own in the years to come? Are you buying for drinking, or investing? Chances are, it’s going to be the former rather than the latter.READ MORE HERE! 

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Grilled Banana Spit

What You'll Need:
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup packed light brown sugar
  • 6 firm bananas, cut in half lengthwise
  • 1 quart vanilla ice cream
  • 1 cup hot fudge, warmed (see Tips)
What To Do:
  1. Preheat grill to medium-high heat.
  2. In a 9- x 13-inch baking dish, combine butter and brown sugar; mix well. Place bananas in butter mixture and brush to coat completely.
  3. Place bananas on grill flat-side down, and cook 4 to 6 minutes, or until edges begin to bubble; turn with a long-handled spatula and cook 2 to 3 more minutes, or until lightly browned.
  4. Place 2 cooked slices of banana in each of 6 serving dishes, top with scoops of ice cream, and drizzle with hot fudge. Serve immediately.

Preparation Tips
You can heat the hot fudge in an aluminum container directly on the grill. If you'd like, crown this with all your favorite banana split toppings, or, for a change of pace, replace the hot fudge with caramel sauce and sprinkle each serving with crushed peanut brittle. 


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