Corn Bread, Not Like Your Mama Made

Oohhh is this good! Don’t forget, organic ingredients make it better! Preheat oven to 400 and butter a pan Dry bowl ingredients; 1 cup of cornmeal 1 cup of white and whole spelt flour mixed 1/2 and 1/2 2 1/2 tsp baking powder 2 tsp salt 1/4 cup of succanet or...
Read More

Red Roasted Pepper Sauce

Roast over a hot flame or under your broiler until skin is blistering black but not charred; 2 sweet red peppers and one red chili pepper Cover to let cool and then take away skin and seeds In a sauce pan or fry pan, saute in olive oil; 1/2 chopped onion 1 clove of...
Read More

Smoked Tomato Bisque

Note: Everything can be rough chopped, as you will be pureeing soup with a hand held immersion blender. 2 T of olive oil 2 T butter 1 onion, chopped 2 celery, chopped 2 carrot, peeled and chopped 2 cloves of garlic, smashed 1/3 cup of flour 2-1/2 quarts of organic...
Read More

Chocolate Pots de Creme

This recipe was featured by Edible Feast as one of their chosen “favorite Valentine’s Day Desserts. Thank you Edible Feast! 4 cups fresh heavy cream 4 ounces 60-70% dark chocolate bar, chopped 6 farm fresh egg yolks ¼ cup maple syrup ¼ cup brown sugar 1...
Read More

Cold Steamed Carrot and Green Bean Salad w/Balsamic Vinaigrette

Cut 5-6 Carrots into chunks and clean 1/2 pound of green beans. Steam until desired doneness. Let cool. In a blender put: 1 Tablespoon dijon 1/2 clove garlic 1 tsp honey 3 Tablespoon of good balsamic vinegar Fresh cracked black pepper Puree and slowly pour 1 cup of...
Read More

Tutti Frutti Smoothie

1 frozen peach or 1/2 banana Fresh or frozen strawberries 2 T of organic, plain, whole or low fat yogurt 1 T of vanilla, unsweetened Whey protein powder 1 tsp of flax oil 1/4 tsp of Stevia plus or 1-2 tsp of honey, agave or maple syrup 1 cup of unsweetened apple or...
Read More

Red Roasted Pepper Sauce

Roast over a hot flame or under your broiler until skin is blistering black but not charred; 2 sweet red peppers and one red chili pepper Cover to let cool and then take away skin and seeds In a sauce pan or fry pan, saute in olive oil; 1/2 chopped onion 1 clove of...

read more

Smoked Tomato Bisque

Note: Everything can be rough chopped, as you will be pureeing soup with a hand held immersion blender. 2 T of olive oil 2 T butter 1 onion, chopped 2 celery, chopped 2 carrot, peeled and chopped 2 cloves of garlic, smashed 1/3 cup of flour 2-1/2 quarts of organic...

read more

Chocolate Pots de Creme

This recipe was featured by Edible Feast as one of their chosen “favorite Valentine’s Day Desserts. Thank you Edible Feast! 4 cups fresh heavy cream 4 ounces 60-70% dark chocolate bar, chopped 6 farm fresh egg yolks ¼ cup maple syrup ¼ cup brown sugar 1...

read more

Tutti Frutti Smoothie

1 frozen peach or 1/2 banana Fresh or frozen strawberries 2 T of organic, plain, whole or low fat yogurt 1 T of vanilla, unsweetened Whey protein powder 1 tsp of flax oil 1/4 tsp of Stevia plus or 1-2 tsp of honey, agave or maple syrup 1 cup of unsweetened apple or...

read more

Sugar Cookies

An old standard made with healthier ingredients. Cream together; 1/3 cup soft organic butter 1/3 cup coconut oil 3/4 cup succanet or rappadura add; 1 egg 4 t. milk Mix following ingredients before adding to wet ingredients; 2 cups Spelt Flour 1 1/2 tsp Baking Powder...

read more

Power Muffins

These muffins are more dense and chewy than your ordinary muffin. They don’t rise up in the middle like your white flour recipe. They sort of flatten out and look embarrassing to serve to company, but they taste really good and more importantly they feel really...

read more

Pear Apple Crisp

Semi peel, core and cut 7-8 apples and pears Mix in a bowl with: 2 T of flour 3/4 cup of succanet or rappadura 1 tsp of lemon 1 tsp of cinnamon 1 cup of apple juice Stir and pour into glass casserole In a bowl, add; 1 cup of flour (I use spelt) 1 cup of oats 1/2 cup...

read more

Peach Smoothie

Buy a case of over ripe, organic locally grown peaches and prep as follows. Peel and cut 2 peaches for every smoothie and throw in a baggie for the freezer. One baggy of peaches 3 T of organic plain or vanilla yogurt 2 T of vanilla whey protein powder 1 cup of...

read more

Peach-Raspberry Turnover

Unthaw 1 pkg. of organic filo dough. 4 peaches, peeled and cut 1 pint of raspberries 2 T of Rappadura 1 T cornstarch 1/2 vanilla 1/4 lemon juice Stir and set aside. Turn oven on to 400. Melt 1/2 stick of butter with 1/4 cup of olive oil. Pull filo out of wrapper and...

read more

Peach Almond Crisp

3 cups of peeled, squeezed peaches (about 6-7 peaches) 2 Tablespoons of Succanet or Maple Syrup 1 tsp cinnamon 2 tsp of arrowroot mixed in a little cold water till paste forms Mix and pour above into buttered glass or ceramic baking dish. 1/2 cup of whole Spelt flour...

read more

Monkey Boy Smoothie

1/2 frozen banana 2 T of organic, plain, low or whole fat yogurt 1 T of Carob powder 1 T of almond butter 1 T of unsweetened Vanilla whey protein powder 1 tsp of flax oil 1 cup of carob rice or soy dream 1/4 tsp of Stevia plus or 1-2 tsp of agave, honey or maple syrup...

read more

Mandelbrot or Jewish Biscotti

I have been working on a little cookie recipe similar to a biscotti but actually it is Jewish in origin. I will give you the basic recipe with two variations. I have used spelt flour but you may use wheat if you wish. I have also used the more healthy sugar choices...

read more

Lemon-White Chocolate-Almond Cookies

In a bowl, combine; 2 1/2 cups of white spelt* flour 1 tsp baking soda 1/2 tsp sea salt In mixing bowl, combine; 1/2 cup of softened organic salted butter 1 1/4 cup of Succanet* or Rappadura* 1 egg juice of one lemon zest from 2 lemons 1 tsp of vanilla 1/4 tsp of...

read more

Grilled Peaches

Fire up the barbie and clean your grill very well. Cut freestone organic peach in half and remove pit. Sprinkle a little succanet or rappadura and cinnamon over it. Spray or wipe down grill with oil. Place skinless side on grill first. Lift up gently with spatula...

read more

Cracker Jax

Try stringing these around the tree. They are really good! I hope you can same some for your kid’s when you are making them. In a heavy bottomed pot with a tight fitting lid, heat 1 T Olive oil and 1 T coconut oil. Add 1/2 cup of popcorn kernels. Put lid on top...

read more

Clafouti

[kla-foo-TEE] Originally from the Limousin region, this country-French dessert is made by topping a layer of fresh fruit with batter. After baking it’s served hot, sometimes with cream Preheat oven to 350 3 cups of pitted, ripe cherries 4 eggs (free-range,...

read more

Cherry Pie

All right if you’ve gone to all the trouble of pitting enough cherries for a pie you might as well use the best pie crust possible. This one comes from Chef Kelly Steinmetz of the Flying Fork Restaurant in Paonia. Kelly makes pies all summer out of fresh,...

read more

Applesauce Oatmeal Cookies

Ingredients: 3 cups rolled oats 1 cup spelt flour 1 tsp baking soda 1/2 tsp cinnamon (optional) 1/4 tsp of salt Stir, then add; 1 cup of unsweetened applesauce 1/3 cup of rapadura 1 tsp of vanilla 2/3 cup of raisins 1/3 cup walnuts or pecans 1 Tblsp Canola or olive...

read more

Yogurt Sauce

2 T of minced onion 1 clove of crushed garlic 2 cups of plain, whole or low fat, organic yogurt 1 T chopped parsley 1 T chopped cilantro 2 tsp of red wine vinegar 2 tsp of lemon juice 1 tsp of paprika 1 tsp of cumin S &...

read more

Peach Bar-b-que Sauce #1

In 2 T of olive oil, Saute; 1 onion, rough chopped 3 cloves garlic 2 tsp of grated ginger Add: 2 cans of Muir Glen Fire roasted tomatoes 1 can of Muir Glen Tomato sauce 1/2 cup of Dijon 1/2 cup of Catsup 2 T of canned chipotle peppers in adobo sauce 2 T of chili...

read more

Pan-Roasted Tomatillo Salsa

Rinse 6-8 tomatillos in hot water ( husk first ). Heat a pan, pour in about 2 T of olive oil, add 1/2 small onion, chopped. Saute for a moment, add one chopped jalapeno, 2 cloves crushed garlic and the tomatillos. Saute until soft and turning brown. Put into a blender...

read more

Nectarine-Raspberry Chutney

In a heavy bottomed mid sized pot saute the following in 1 T of olive oil; 1 minced onion 2 cloves garlic 1 tbsp of minced ginger 1 tsp of mustard seed 1 tsp of cinnamon 1 tsp of curry powder Add; 3 pints of raspberries 8 peeled and chopped nectarines 1 cup of red...

read more

Cranberry Sauce

1 cup of succanet or rappadura (healthy sugars, substitute brown sugar if you can’t find other options) 1 cup Pinot Noir or dry red wine 12 oz bag of fresh or frozen cranberries 1 T of apple cider vinegar 1 orange, scrubbed, cut in half, seeded and very thinly...

read more

Cherry Chutney

This is so good on grilled lime juice and chile marinated chicken or roasted elk tenderloin. It is also good with a sweet wheat cracker and some mascarpone. In a saucepot add: Juice and pulp of one lime 1 Tablespoon of honey 1 tsp of fresh grated ginger 1/2 tsp of...

read more

Carmelized Onion

Onions- Eating 1/4 to 1 cup of onion a day significantly lowers cholesterol, inhibits the growth of tumors , acts as an antifungal and helps to manage diabetes. Slice onion in half from end to end. Lay it on its flat side and cut into thin 1/2 moon rings. Heat 1 T of...

read more

Babaganoush

Baba Ganoush is a very popular Middle Eastern dish made primarily of eggplant and tahini, a paste made from sesame seeds. 2 med sized eggplants S&P Olive oil 1 tsp chile powder 1 tsp cumin Cut eggplant in half lengthwise. Score the flesh diagonally into diamond...

read more

Sausage Salad

Saute a little of my pork sausage. Use whatever you want in place of if you are not keen on hog. Fill a big bowl with salad greens, cucumber, tomato, red cabbage, parmesan or cheddar and leftover rice, roasted potatoes or quinoa. Dress with lemon, olive oil, s & p...

read more

Roasted Beet and Carrot Salad

Heat a pot of salted water until boiling. Add scrubbed beets and carrots cut into big chunks. Boil for 15 minutes and drain. Toss with 3 peeled garlic cloves, 1/4 cup of olive oil, salt & pepper and 2 sprigs of fresh thyme. Roast in oven for 30 minutes. Let semi...

read more

Green Bean Salad

Steam green beans in a little salted water for 10-15 minutes. (drink the leftover water if you like, it is a great liver cleanser) Cool down and drain. Make vinaigrette out of 1 hardboiled egg, 1 T dijon, 1 T apple cider vinegar, 1 T parsley, S & P, 1 T lemon...

read more

Fresh Pita Stuffed w/Grilled Chicken and Greek Salad

Chicken: Marinate chicken breast in lemon juice, oregano, red wine vinegar, olive oil, S & P for an hour. Grill or broil in oven. Chop and set aside. Salad: In a bowl, put the following: Crisp romaine, chopped in thin slices (chifonade) A handful of cleaned and...

read more

Carrot Raisin Salad

Grate 4 carrots into a pretty salad bowl. Add; 1/2 cup of raisins 1/2 cup of toasted sunflower or sesame seeds a little chopped parsley or cilantro or both 1 T of olive oil 1 T rice vinegar S & P squeeze of lemon Toss and...

read more

Arugula, Spinach, and Fig Salad w/Cheddar Croutons

Tear off about a cups worth of bread into 1 inch hunks. Saute in a pan with a little olive oil, butter and garlic. Season w/ salt, pepper and paprika while it’s browning. Turn off heat and toss a 1/2 cup of grated sharp, cheddar over top. Set aside and let heat...

read more

Squash and Lentil Soup

1 onion 2 cloves of garlic 1 bell pepper 2 squash 1 cup of green or brown lentil 3 sprigs of thyme 2 bay leaves 1 tsp of oregano 1 tsp of basil 2 quarts of chicken stock 2 tomatoes, skin and seed removed, chopped small Saute all ingredients but chicken stock, tomato...

read more

Roasted Tomato and Sweet Pepper Soup

Here is one of my favorite soup recipes in the whole world. I have done many variations of it and all have been memorable. Preheat oven to 400 In a glass roasting pan add the following vegetables cut into medium sized chunks; 4 or 5 big fat heirloom tomatoes or 8...

read more

Puree of Summer Vegetable Soup

1 onion 2 cloves garlic 4 summer or zucchini squash 2 carrots 3-5 semi-peeled new potatoes 1 stalk of celery 1 cup of white wine 2 quarts of organic chicken stock S & P 1 T fresh Dill or 1 tsp dried 1 T fresh Basil or 1 tsp dried 1 T fresh Oregano or 1 tsp dried 1...

read more

Pumpkin Soup

Do not throw that Thanksgiving Turkey carcass away, or if it is not Thanksgiving a chicken carcass will do fine. In your biggest pot, add one leftover carcass. If it is to big for your biggest pot, hack it to pieces and try again. Add water to cover. Add one rough...

read more

Potato Leek Soup

Saute in a little olive oil and butter; 1 chopped onion 2 chopped leeks 1 clove of garlic Let cook until brown, than add; 3 chunked potatoes 2 sprigs of thyme 2 bay leaves S & P 1 cup of white wine Let cook a few minutes then add, 2 quarts of chicken stock and let...

read more

Potato Kale Soup

In a large soup pot, saute in olive oil; 1 onion 2 crushed garlic cloves 3 stalks chopped celery 2 # new potatoes, semi-peeled and chopped 1 large bunch or 2 small bunches of Kale, chopped Saute until onions brown. Add 2 quarts of chicken stock and 3 bay leaves....

read more

Miso Pumpkin Soup

This is a very good winter soup as it is chock-full of nutritious seasonal ingredients that your immune system loves. I recommend making your own chicken stock if you have the time but if you’re a little short on that dwindling resource by all means use a box of...

read more

Minestrone Soup

Minestrone – The Big Soup In a soup pot: Saute 1 chopped onion 2 chopped carrots 2 cloves minced garlic 2 med sized cubed potatoes Handful of cut green beans Saute for 10 minutes, stirring occasionally, then add: 1 can of crushed fire-roasted Muir Glen Tomatoes...

read more

Chicken, Rice, and Pumpkin Soup

This soup has a double shot of good health to it for cold season. Made with chicken stock and orange vegetables your immune system will be super-charged. Chicken Stock: In a sauce pot, lightly saute; 1 rough chopped onion 2 cloves whole garlic a little each of sage,...

read more

Simple, Savory Quinoa with Herbs

In 1 T of organic butter, saute 1/4 chopped onion and 1 clove of crushed garlic. Add 1 cup of well-rinsed and drained quinoa. Stir and continue cooking for 2 more minutes. Add 2 cups of organic chicken stock, vegetable stock or water. Add 1 bay leaf, 1 T of chopped...

read more

Saffron Rice w/ Dried Fruit and Almonds

Tasty Combinations! Combine the following in a heavy bottomed pot with a tight fitting lid: 2 cups of Lundberg organic white Basmati rice 3 cups of organic chicken stock 2 Bay leaves 1 tsp of Sea Salt 1 Tblsp Butter or olive oil 1/4 cup of minced white onion pinch of...

read more

Roasted New Potatoes

Sometimes the easier…the better tasting! In a pot of salted, boiling water, put 6-10 potatoes. Let cook for 15 minutes. Pour water off and put potatoes in a bowl with 2 cloves of crushed garlic, 1 T of chopped rosemary, 3 T of great olive oil, coarse sea salt...

read more

Roasted Potatoes and Hummus

Potatoes- Potatoes are much higher in potassium than bananas, making them a great summer vegetables. They are also high in Vit B6, calcium, iron and magnesium. Potatoes contain many anticancer substances and balance alkalinity and acicity in our bodies. Don’t...

read more

Stir Fried Greens

Ingredients: 1 T butter 1 T olive oil 2 cloves of crushed garlic 1 lb of chard, spinach, young kale, bok choi or tat soi pinch of crushed red pepper 1 tsp of Bragg’s 1 tsp of Apple cider vinegar Good sized nob of Haystack Farms Apple wood smoked Goat cheese What...

read more

Killer Chard

Killer as in Delicious! In a fry pan on med high heat, add; 1/2 cup chopped Applegate Turkey or Sunday Bacon Saute until almost brown. Add 1 big bunch of chopped Chard 1 yellow squash, chopped 1 clove garlic, crushed S & P 1/4 tsp of crushed red pepper Saute until...

read more

Grilled Corn with Chipotle Butter

Soften 1/2 stick of organic butter in a small pot along with 1 crushed garlic clove, 1 tsp of chipotle pepper in adobo sauce, sea salt, 1 tsp of fresh lime juice, 1 T of honey. Shuck corn and pull off all the silky hairs. Put directly on a med hot grill and cook for a...

read more

Coconut Cream Chard

Chard- high in calcium and folic acid. Very high in phytochemicals and minerals. Improves digestion, fights lung cancer and controls urinary tract infections. Chard is a very good leafy green to eat a few times a week to support your livers process of cleaning itself...

read more

Baked Delicata

Can you made as main course or side dish! What to do: Cut the squash in half length wise and scoop seeds out. Lay cut side up in a glass roasting pan. Into each squash put cinnamon, salt, pepper, butter, honey or maple syrup, chile powder and fresh garlic and ginger....

read more

Braised Turnips and Carrots

Eat your Veggies! Ingredients: 1/2 pound of turnips 1/2 pound of carrots 1 T of butter Handful of peeled shallots 1 T of olive oil S & P 1 cup of chicken stock 1/4 lemon squeezed Fresh chopped thyme What to do: Scrub and cut turnips and carrots into big chunks....

read more

Braised Bok Choy with Miso and Soy

Ingredients: 1 head of Bok choi or Tat soi 1 T of coconut oil and 1 T olive oil 1 clove of garlic 1 T Miso and 1 T water 1 tsp Braggs or Soy 1 Tsp of Apple cider Vinegar 1 tsp of asian chili-garlic sauce What to do: Cut your Bok choi into 1/2 inch strips. Rinse it in...

read more

Braised Asparagus with Lemon and Parmesan

Also Super Easy…Super Good! Ingredients: 1 T butter 1 T olive oil 1 clove of crushed garlic S & P 1 lb Asparagus w 2-3 inches of woody part trimmed off 1 lemon, cut in half and squeezed 1 cup of shaved parmesan What to do: Saute garlic and asparagus in...

read more

Steamed Asparagus with Toasted Sesame and Lemon

Super Easy..Super Good! In a saute pan, fill water to 1/4 inch. Add 1-2 lbs of trimmed asparagus. Put in a pat of butter, a little crushed garlic, sea salt and cracked pepper and cover pan. Bring to a boil and let steam for 7-10 minutes. Take lid off and turn off...

read more

Sausage Salad

This is what I am having for lunch today. Saute a little of my pork sausage. Use whatever you want in place of if you are not keen on hog. Fill a big bowl with salad greens, cucumber, tomato, red cabbage, parmesan or cheddar and leftover rice, roasted potatoes or...

read more

Spelt Pizza

I use spelt or whole wheat flour in this recipe for the added taste, texture and nutrition. Even strictly white bread kids wolf it down! I always double the batch of dough and bake extra for the freezer. You can double the sauce and freeze some of that as well, to...

read more

10pm Pasta

Mangia Mangia!!! In a pot of boiling salted water, cook a good organic pasta till almost done. I chose a semolina spaghetti. In a hot saute pan melt 1 T of organic butter, 1 T of olive oil. Add some onion slices, crushed garlic clove, a couple chopped chard leaves,...

read more

Curried Kale and Chickpeas

Curry Mix Saute in olive oil, 1 onion 1 clove garlic, crushed 1″ ginger, grated 1 tsp mustard seed 1 tsp cumin seed 1 tsp garam masala 1 tsp curry powder Add 2 bunches chopped kale 2 chunked potatoes 1 can of drained chickpeas 1/2 lemon, squeezed 1 quart of...

read more

Baked Delicata

Delicata is a hard oblong green/yellow squash. Cut the squash in half length wise and scoop seeds out. Lay cut side up in a glass roasting pan. Into each squash put cinnamon, salt, pepper, butter, honey or maple syrup, chile powder and fresh garlic and ginger. Roast...

read more

Moroccan Vegetable Tagine

A taste of the Orient In a hot pot, add 2 T of olive oil and the following in order given, 1 minced onion 1 grated 1 inch piece of ginger 2 cloves crushed garlic 1 tsp turmeric 1 tsp cumin seed 1 tsp cumin powder 2 tsp chili powder 1 tsp paprika 1 tsp curry 1 tsp...

read more

Vegetable Stir Fry

Get your chopsticks ready!! Have pot of brown rice; quinoa, polenta or pasta ready to go. This stir-fry only takes 10 minutes or so. 1/2 onion 1 clove garlic 1/2 inch grated ginger 3 small summer squash 1 hot chili 1 sweet red pepper 1/4 cabbage or 4 leaves of chard 2...

read more

Roasted Lamb Leg

Marinated Lamb Leg 1 5-6# lamb leg, bone in or out. Tip: Marinate lamb leg and let come to room temperature before you roast Make the following herb paste to marinate lamb with; 1 T thyme 1 T rosemary 2 T oregano 2 T Lemon zest 1 t fennel 1 T crushed garlic 1-1/2 T...

read more

Pot Roast

YUM! 3 T of flour S & P 3-4 pound rump roast or brisket Combine flour, salt and pepper and rub onto all sides of roast. 3 T of olive oil 1 onion, sliced 4 cloves garlic, whole Lightly brown onion and garlic cloves, remove with slotted spoon and set aside. In same...

read more

Oven Braised Lamb Stew

Braising and Stewing Lamb 3-5 # boneless lamb leg 2 tsp smoked paprika 2 tsp chile powder Sea Salt & fresh Pepper 1 cup of flour 3 T of olive oil Cut lamb into 1 inch chunks and season w/ paprika salt and pepper. Next coat in flour, shake excess off through a...

read more

Mutton Leg Sandwich

Sandwich Fixin’s Our mutton comes from Desert Weyr Black Welsh Sheep Ranch in Paonia. It is just extraordinary tasting meat. Log on to www. desertweyr.com to get some for yourself. Butterfly cut and season 3-4# trimmed leg with following ingredients and allow to...

read more

Chile and Chocolate Rubbed Tenderloin

Making the Chile and Chocolate Rub Choose a couple of nice, grass-fed filet’s of beef, buffalo or elk. Coat entirely in the following spice mixture; 2 tsp of med-hot chile powder 1 tsp paprika 1 tsp kosher or sea salt 1 tsp of cocoa powder a pinch of cayenne Let...

read more

Elk Burgers w/Secret Spice Rub

No longer a Secret Spice! Make a dry rub out of these ingredients. Store indefinitely or until you run out. 1 T cumin 1 T cumin seed 1 T fennel seed 2 t black pepper 1 T ground coriander 2 T chili powder 3 T of paprika 1 T of curry powder 1 T t oregano 1 t thyme 1 t...

read more

Cedar Plank Smoked Wild Salmon

This is a Native American Indian Recipe from the Pacific Northwest. Go to the lumberyard and ask for 8 inch wide untreated cedar planking, 3/4 inch thick. Ask them to cut it in pieces that will fit in your bar- b- que grill with the lid closed. He has a big table saw,...

read more

Baked King Salmon

Baked a Salmon Bake at 400 degrees In a roasting pan or glass casserole dish, Lay out 2-3 pounds of Salmon. I use Wild Alaskan King Salmon, as that is the healthiest option. Sprinkle on; 1 Tblsp of Prairie Rub 1 tsp of Salt Traders sea salt with sea weed 2 tsp of...

read more

Turkey Teriyaki Burgers

Teriyaki  Burgers Hmmmmmm! These are the perfect burgers to hide last night’s leftovers in. With the addition of Teriyaki sauce, ketchup and cheese, no one will ever know how naughty you are!Media 1 pound of good free-range ground turkey 2 T teriyaki sauce or...

read more

Roasted Chicken w/Spice Brine

Spiced Brine The only way to mess this one up is to leave it in the brine to long. A turkey can take 24 hours but a chicken only needs 6-10hours. Remember to pull it out of the brine by the 10th hour and rinse it off and it will be fine in your refrigerator until you...

read more

Fried Chicken or Fish

Frying Batter I use this method a lot. It takes to any firm white fish ( bass, wild cod, grouper, red snapper, etc) or chicken breast. Put on a pot of brown rice and trim up your broccoli in advance because this one goes quick. After washing your fish or chicken in...

read more

Butternut, Kalamati olive and Goat cheese Filos

1 butternut, peeled and cubed 2 cloves garlic 1 tsp chile powder 1 T sage 2 oz goat cheese 2 T chopped kalamati olives 2 T chopped toasted pine nuts olive oil Sea salt & pepper 1 stick of butter Filo Roast Butternut in a little olive oil, Salt & Pepper and...

read more

Braggs & Chili spiced Nuts

My favorite and everyone else’s from what I’ve seen when I make them. Use a mild Chile powder or paprika. Kids like a little heat, I’ve found. Braggs is a soybean derivative that is not fermented, is lighter in taste and is a great, healthy all-purpose...

read more

Boiled Edamame Appetizer

Edamame grow great in Paonia. You haven’t had Edamame till you grew them yourself! 1 pound of Edamame, unshelled, rinsed 6 cups water 1 Tblsp Salt More salt for sprinkling  after cooked Boil water and add 1 T  salt. Add Edamame and boil for 4 minutes, Drain....

read more

Baked Goat Cheese with Rosemary and Garlic

Preheat oven to 350 2 cloves of garlic, finely minced 4 oz goat cheese 1 sprig of rosemary, 2 inches long 1/4 cup extra virgin olive oil Spread the garlic on the bottom of a small casserole dish. Crumble goat cheese along the bottom. Curl rosemary sprig along one side...

read more

Babaganoush

  2 med sized eggplant S&P Olive oil 1 tsp chile powder 1 tsp cumin Cut eggplant in half lengthwise. Score the flesh diagonally into diamond shapes and season with the oil and spices. Roast in a hot oven (400) for 35-45 minutes until soft and pulpy. Let cool,...

read more

Tomato, Basil and Chevre Bruchetta

Tomato-Basil-Goat cheese Bruchetta Feeds 2 This is something I eat often during the summer as a lunch or dinner entree. This is also a dish where I happen to think more is better. Sourdough wheat or white bread cut into 2- 1-inch slices Rub bread with olive oil and...

read more
X