Thanks for coming to my kitchen!

Most of my chef training came from the training my family has given me as I have learned to cook for some picky eaters and a couple of bottomless pits! It has been a fun journey and I want to share my experiences with you.
My daughter and I own a catering business and have cooked so many delicious things for our clients. Here I am sharing some of our best loved foods - at home and at catering events.
I like to keep things simple, using everyday food but I am a BIG fan of spice! I love hot and spicy stuff!
(Which is why I stay married to my wonderful hubby! LOL)
Try my recipes and let me know how it turns out!
And if you have a moment, check out our catering site to see what we do.
You will find us at:
Happy Cooking!

Tuesday, April 8, 2014

No-Knead Honey Whole Wheat Bread

I picked up this recipe over at and tried it out this morning. It's actually really good and really easy! I am not a great bread maker - it seems I always mess something up. But this is right up my alley and I hope to make it a "usual" around our house.

You only have to let it raise once, then you put it in the oven. SO simple that I was really skeptical and thought it would not come out. Well, it did!

Here's the proof! And it tasted good, too. I think I will definitely use this recipe a lot...

No-Knead Honey Whole Wheat Bread

2 heaping Tbls yeast
4 cups warm water
3/4 cup honey
1 can evaporated milk
1 heaping Tbls salt
2 beaten eggs
10 cups whole wheat flour (may substitute white flour up to 5 cups)

In a small bowl, pour water. Add yeast then add honey. Let sit for 5 minutes.
In a large mixing bowl, combine evaporated milk, salt and eggs. Add yeast mixture and beat with an electric mixer for a minute or two.
One cup at a time, add flour. Let rise until double, about 20 minutes.
Spoon into 3 greased loaf pans. Dough will be consistency of banana bread.
Bake in a pre-heated 350 degree oven for 35-40 minutes.

Monday, April 7, 2014

Avocado Taco

Avocado Taco

I'm not sure if this was actually a "thing" before I "invented" it, but I came up with the idea myself, so I like to think it is my original recipe (although I'm sure I'm not the first - just don't tell me any different, okay?)

Now that I am going meatless, I have discovered that the next best thing to bacon is avocado. It's like the vegetarian's bacon. What can't you do with it?

So I made up this sandwich/taco so I could eat something almost as good as a real taco. And it is pretty tasty, too.


Avocado Taco

1 8" flour tortilla (I get southwest flavored ones from the local grocer!)
1/3 to 1/2 avocado, smashed
salt, garlic salt or seasoning salt to taste
2 iceberg or romaine lettuce leaves
Sprouts (I used a spicy mix of radish, broccoli and alfalfa, homegrown)
1 Tbl Pink Vinaigrette dressing (recipe on here)

Spread the avocado across half the tortilla. Place the vegetables and pour a little dressing.
You can add a little cilantro, if you like, or some salsa. Dress it up however you want!
You can also add tomato, cucumber, zucchini, olives, corn, onions or jalapeƱos. Your imagination and taste buds can really go wild!